Sublime Hodge Podge

Closing the Kitchen Doors...for good.

2011-09-30T11:05:00.000-04:00

It's been coming...and I've been fighting myself in my head about this for awhile now but I am officially closing the kitchen doors to this blog on Oct. 11th. So if you want a recipe, print it out now lest it be gone forever.

Quitting this blog has been a horrible, wretching decision but my path in life has just gone in a total opposite direction. Even the way I look at food has changed, not so much as a pleasurable item, but rather fuel for my body. I just don't feel I can bring you quality content any longer and let's face it, there are a TON of other bloggers out there who do it better on a more consistent basis and so, I'm going to let them keep on doing it for me.

It's been fun, I've met some cool people, I learned alot and I am sad to see it end but the time has just come. I send you all great big hugs for your support and your readership....blessings to you all.

Jilly

Taco Bubble Casserole

2011-09-02T09:02:00.004-04:00

This, my friends, is the epitome of comfort food. Well, Mexican comfort food anyways. Much akin to my Bubble Puff pizza, this follows the same procedure - chopping up the biscuits for the crust so it puffs up and bubbles through the toppings for crispy, crunchy goodness. YUMMY much!

I wish I could claim this one as my own but I found it off TastyKitchen and I knew I had to try it. I only altered it a wee...mostly in that she stirred the biscuits into the hot mixture but I knew that would make a melty hot mess of the biscuits so I changed it up by spreading the tomato mix over the biscuits instead. I also added black beans and cut back the beef by about 1/2 a pound. Feel free to use her recipe by clicking the Tasty Kitchen link or try mine. Either way, just try it!

You get spicy, cheesy, creamy, crunchy...just everything your mouth could possibly want! Your belly will be mega happy you made this. Enjoy!

Taco Bubble Casserole
adapted from FeistyFilly on Tasty Kitchen

1 pound Lean Ground Beef
1 can of black beans, rinsed
1 package Taco Seasoning Mix (1 Ounce Package)
¾ cups Water
1 can (10 3/4-oz.) Condensed Tomato Soup
1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
2 cups Shredded Cheddar Cheese
Your Favorite Taco Toppings: sour cream, lettuce, tomatoes, salsa, olives, green onions, etc.

Heat oven to 375°F. Spray a 9x 13 with non-stick cooking spray. Set aside.

Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain grease. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Stir in the black beans. Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into 8 little wedges. Add to the bottom of the 9x13 pan. Carefully spoon tomato soup mixture over the biscuits, spreading out evenly to edges.

Bake at 375 degrees for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly. Let stand for 5 minutes to cool before serving. (also makes cutting and serving easier)

To serve, cut into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions. (I did this buffet style with bowls of toppings to people could customize their own piece. It worked really well.)

Hope you enjoy! It's absolutely delicious!

Chocolate Peanut Butter Cup Ice Cream

2011-08-24T10:43:00.001-04:00

It's rare that I come upon a recipe where words fail me. This recipe though, I'm speechless. Utterly speechless when it comes to describing this lush, velvety and somewhat indecent chocolatey ice cream. I have never, ever had a dessert make me ooh and ahh at EVERY single bite. Oh, the pleasure as spoonful upon spoonful passed my lips. You just simply HAVE to make this.

In all honesty, this is bar none, one of the easiest recipes I have for ice cream as it doesn't have a ton of fussy ingredients. No tempering of egg custard, etc. Just pretty straight forward - warm it, chill it, churn it. I would describe it more but....I'm literally speechless. That and I want to log off here to go get some more! :)

Make it for yourself and see!

Chocolate Peanut Butter Cup Ice Cream

from Jen @ My Tiny Oven

2 cups Half-and-half

2 cups Whipping Cream

½ cups Dutch Process Cocoa Powder, Unsweetened

1 cup Sugar

¼ teaspoons Salt

1 cup Smooth Peanut Butter

1 cup Peanut Butter Cups, Chopped

In a large sauce pan, combine the half and half and cream with the cocoa powder, sugar and a pinch of salt. Whisk to combine. Heat the mixture until it comes to a full boil, whisking all the time. When the mixture starts to foam, remove it from the heat and stir in the peanut butter, until fully incorporated. Cover and refrigerate until mixture is completely chilled, 8 hours or so.

Then put the chilled mixture into the canister of your ice cream maker. Finish in your ice cream maker, according to the manufacturer’s instructions.

Add the chopped peanut butter cups during the last 2 minutes or so of churning.

Serve right away for a soft serve texture or you can stash it in the freezer, in an air tight container, for a harder ice cream.

Amish Pancakes

2011-08-20T12:57:00.003-04:00

I have a love affair with Amish cooking but being down South here, I'm sorely deprived of anything Amish. When I lived in Ohio there was an *amazing* Amish restaurant that served the best chicken and noodles I have ever, ever had. Oh, how I miss a nice hot bowl of noodles over mashed potatoes. (insert sad face here) I decided I'd buy some Amish cookbooks and maybe I could find something similar to my beloved noodles and in the process found this fabulous pancake recipe that has since replaced all my others, hands down. My 15 year old proclaimed these "the best pancakes he's ever eaten".

The book I found this in is called "The Amish Cook at Home" and goes not by recipe sections like veggies and meats, etc. but rather by seasons and shares with you what life is like in those Amish communities. It really is a great book; I can hardly say I've read a cookbook cover to cover but this is that rare case where I did. They really are a fascinating people and I love their simplicity in everything from cooking, to sewing to gardening. That's what the recipe is...basic, simple and delicious. I hope you'll agree.

These pancakes fluff up wonderfully, are thick and hearty and have this wonderful cakey flavor. They are so good I ate one without butter or syrup and it was delicious. The batter itself is VERY thick so you might need to thin it down with some additional milk as I did. Using a 1/3 cup, this recipe yielded 9 medium sized pancakes. Using a 1/4 cup, you should get 12 smaller ones.

Amish Pancakes
adapted from The Amish Cook at Home

2 cups all-purpose flour
1 Tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup milk
2 Tablespoons vegetable oil
1 Tablespoon vanilla extract
1 egg, beaten

Combine the flour, baking powder, cinnamon and salt in a medium sized bowl. Whisk to combine. In another bowl, whisk together egg, milk, vegetable oil and vanilla. Add the wet ingredients to the dry, stirring just till combined. Don't overmix.

Add to your griddle and cook for 3 minutes approximately per side until golden brown and bubbles form along the dry edge. Flip and cook on other side for another 3 minutes.

* Picture courtesy of StockXchang as we ate ours too quick to take a picture!

Slow Cooker Cheesy Ham & Potatoes

2011-08-18T11:19:00.001-04:00

Since everyone has been on the slow cooker bandwagon as of late due to the uber hot weather, I wanted to share with you this delightful gem of a recipe. Whether you add a salad, a roll and make it a full dinner meal like we do, or as a side or even as breakfast, this hearty fulfilling dish will leave you with some very happy tummys!

Using my food processor to slice the potatoes and shred my cheese makes this ever so faster. This dish was in my slow cooker and on my plate in just 4 hours. (on high or 8 hours on low) It's super velvety, creamy, cheesy, salty...it just doesn't get any better than this for a quick set it and forget it type of meal. I hope you enjoy!

Cheesy Ham & Potatoes
adapted from Mixing Bowl Magazine

6 medium Yukon Gold potatoes, peeled and sliced thin
1 pound boneless ham, cut into small pieces
3 cups of shredded cheddar
1 small onion, diced
1 can of cream of chicken
1 can of cream of celery
Paprika
salt/pepper

In a 3.5-4 quart slow cooker, layer half the potatoes, half the ham, half the onion, half the cheese and one can of soup (spread out as best you can with the back of a spoon). Add salt/pepper. Repeat another layer with remaining ingredients. Sprinkle paprika over top.

Cook on low for 8 hours or high for 4 hours. Edges will be bubbly and cheesy and browned.

Note: spray the inside portion of your slow cooker with non-stick cooking spray to prevent sticking or use a slow cooker liner available at your grocery store in the foil aisle. It's a lifesaver as this cheese likes to stick to everything.

Hibatchi Style Teriyaki Sauce

2011-08-15T19:01:00.001-04:00

My family and I are total hibatchi/sushi nutjobs. We could eat there everyday barring the $15.00 lunch price tag per person. What's a starving, hungry family to do? Come up with a your own teriyaki sauce to serve over rice and chicken, of course!

Seriously though, this fabulous sauce rivals anything that a restaurant serves and is way cheaper to make that buying a bottle version. It uses stuff I usually have on hand too, which is handy since I make this about once a week and it's zippy fast to make. And, using a low sodium soy sauce, I'm controlling the amount of salt and no MSG. Yay!

Of note: I use pre-grated ginger and garlic in a squeeze tube. You can find it in your local produce aisle usually. They have cilantro, garlic paste...all kinds of stuff in a handy dispensing tube but you can always feel free to grate your own ginger if you have a piece laying around. Or you can use dried, ground ginger/garlic but I think fresh has more zing and pow to the flavor punch.

Hibatchi Style Teriyaki Sauce
adapted from Witchy, a friend

¼ cup low sodium soy sauce
1 cup water (or chicken/beef broth)
½ teaspoon ground ginger (or 1 Tablespoon fresh from a tube or grated)
¼ teaspoon garlic powder (or 1/2 Tablespoon fresh from a tube or minced)
5 Tablespoons packed brown sugar
2 Tablespoons honey
1 Tablespoon Wondra flour
pepper/salt to taste

In a saucepan, add soy sauce, water, ginger, garlic, brown sugar and honey. Whisk together over medium heat till warmed through. Salt/pepper to taste and adjust garlic/ginger to taste if desired.

To thicken, sprinkle 1 Tablespoon of Wondra over top and whisk thoroughly. Or alternatively, make a slurry of 2 Tablespoons of cornstarch and 1/4 cup of cold water and add to sauce pan, stirring till desired consistency.

Serve warm as dipping sauce or poured over meat/rice. Delicous!

Red Velvet Cupcakes

2011-07-04T08:20:00.001-04:00

Happy 4th of July everyone! Today's recipe is one that can be found all over the US but especially here in the South where it seems everyone has their own version of it. I thought being here in Georgia for this 4th of July, red velvet cupcakes seemed appropriate with it's fluffy red against a creamy white frosting. Seemed patriotic to me!

I cannot believe how much debate there is over this recipe. From frosting choice to cocoa usage to nuts and more, it just seems there are so many versions of this floating around. I'm particularly fond of this one though from Hershey's dating back to the 30's. My step mom gave me a cookbook eons again with recipes from the backs and labels of famous product lines. This was one from a Hershey can way back when things were in short supply. This cake is so deep red, so moist and soft that you can hardly believe there is only 2 eggs in it. You would swear it has oodles of butter too but not one ounce of butter is in there. It is really just an amazing recipe and Hershey was genius for coming up with this version.

Hope you enjoy! I'm sending this batch of goodies off to the Army lab today at Ft. Benning for those poor guys who have to work today. (like my hubby) Happy 4th ya'll!

Hershey's Red Velvet Cocoa Cake

1/2 cup white shortening

1 1/2 cup white sugar

2 eggs

1 tsp vanilla

3 Tbsp cocoa

2 ounces red food coloring

2 1/2 cups sifted cake flour

1 cup buttermilk

1 tsp salt

1 tsp baking soda

1 Tbsp vinegar

Cream shortening and sugar together. Beat in eggs and vanilla. In a separate dish, mix cocoa and food coloring. (be careful - that part can get MESSY!) Add coloring to the sugar/shortening mix. Add flour, buttermilk, salt alternating. Mix soda and vinegar in a cup and pour into batter. (will be foamy)

Bake in 2 - 9 inch pans that have been greased and floured (or 1 9x13 or muffin tins) at 350 for 30-35 minutes. Let cool completely before frosting with your favorite cream cheese frosting. (I cheated and used ready made on this round. Shhhh!)

This recipe is linked over at:

Chocolate Chip Cinna-Minis

2011-06-26T14:11:00.003-04:00

I had such an intense craving this morning for Pioneer Woman's Chocolate Chunk Cinnamon Rolls...it was flat out awful how badly I craved those.  I adore her version but I find it long and tedious to make them so I only do it for special occasions and holiday brunches.  Today though, my cravings would not be sufficed by a bowl of Special K.  I had to have chocolate. 

Inspired by my insatiable lust for chocolate and mixed with the ease of TheCountryCook's shortcut apple danishes, I came up with my own version of chocolate chip cinna-mini's complete with icing for dunking.  My 15 year old proclaimed them "winner, winner"...and I whole-heartedly agree!  Give them a whirl, won't you?

These use those fabulous new Pillsbury crescent roll sheets in the tube.  So easy to do!

Chocolate Chip Cinna-Mini's

1 tube of crescent roll sheets

cinnamon, for sprinkling

brown sugar, for sprinkling

mini chocolate chips, for sprinkling

2 tbsp melted butter 

glaze (recipe follows) 

Preheat your oven to 375 degrees and line a cookie sheet with parchment paper or spray with non-stick cooking spray.  Set aside.

On a lightly floured surface, unroll your crescent roll sheet and re-shape into a rectangle, if needed.  Just pull it into shape; it won't mind at all.  

With a pastry brush, brush on the melted butter, coating VERY well.  Sprinkle a good healthy amount of cinnamon over the butter.  Now sprinkle about a cup of brown sugar over top of the cinnamon and butter.  Using your fingers, schmear it all together, coating the dough sheet well.  Now sprinkle on about a half cup of mini-chocolate chips (or less/more if you like). 

With the long edge facing you, roll up tightly.  Pinch the seam to the dough to seal.  Now using a very sharp serrated knife (I used my bread knife), cut dough into 1 inch slices.   (I think I ended up with 10 slices)  Place about an inch apart on your cookie sheet.  

Bake for 10 minutes or until golden brown.  Allow to cool 10 minutes before serving and dipping into the dipping glaze.

Dipping Glaze

1/2 cup of powdered sugar

1 teaspoon of vanilla (I used vanilla paste so you can see the vanilla bean specks in my picture)

4-5 teaspoons milk

Mix all together.  If too thick, add a splash more of milk to desired consistency.  

Orange Delight Brownies

2011-06-14T11:16:00.001-04:00

I wanted to do a really bad orange knock knock joke here but I'll spare you. I have had this recipe lingering around in my "to make" pile since 2003. 2003, people. That was the print date on the bottom of this page. That's crazy to hang onto a recipe that long and not try it. Boy, was I sure glad when I did because now it's in my keeper file for good. It's so good, I had to pass it onto you guys.

I am a true blue brownie fanatic. I've never met one I didn't like so I think when I saw this recipe had NO chocolate in it, I panicked and thought it wouldn't be good or something. With this searing heat looming in Georgia though, I didn't want a brownie with chocolate chunks that would melt the second I took it outside for dessert on the patio. This brownie was the perfect answer. Not quite a blondie, not quite a cake but somewhere in between where happiness and kittens frolic together in Brownieland.

I was surprised there was no baking soda or powder in it too...but really, the thinness added to the crispy top texture before adding to the super soft, tender and buttery middle. The orange shines through clean and bright but no overpowering. And don't skip on the powdered sugar because there is a world of difference if you don't.

I do think adding white chocolate chips to these would be a great way to make them "Orange Creamcicle Bars". *HINT*HINT*

Hope you enjoy these...and don't take 8 years to make them like me. :)

Orange Delight Brownies

1 1/2 cup all purpose flour

2 cups white sugar

1 teaspoon salt

1 cup of unsalted butter, softened

4 eggs

2 Tablespoons orange extract

Grated peel of 1 big orange

Preheat your oven to 350. Grease a 13 x 9 pan and set aside.

Cream the butter and sugar together till smooth. Add eggs one at a time, beating well in between each addition. Add the salt and flour, mix well then add in your orange peel and extract. (Add chips if using)

Bake for 30 minutes. Let cool entirely and sprinkle with powdered sugar before serving.

Tuscan Lemon Muffins ~ Light & Airy

2011-05-22T08:43:00.000-04:00

Keeping in line with our new lighter and "better for us" menu, I subscribed to Cooking Light and was so pleased to find this recipe in their latest edition. Muffins are super great for us with hubby being up and at 'em so early in the A.M. for the Army. He can grab one, a glass of milk and a piece of fruit and he's ready to go. So when I found a lemon muffin that was moist, tender and in the end good for you, I had to make them. It was a no-brainer.

These muffins roll in at only 186 calories with 6.2 grams of fat. Not bad! And it uses part skim ricotta and heart healthy olive oil. It is has a wonderful, light taste thanks to its lemon rind and fresh squeezed juice. Crispy on top, tender in the middle - it became the perfect breakfast muffin in our house. Best part is, your family will never be able to tell these are "healthy" or "light". They are seriously THAT delicious. Hope you enjoy them as much as we did. Here's to keeping it light and healthy! *cheers*

Tuscan Lemon Muffins
from Cooking Light

1 3/4 cup all purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh squeezed lemon juice
1 large egg, beaten lightly
2 tablespoons turbinado sugar (optional)

Preheat oven to 375. Place muffin liners in a 12 muffin pan and set aside.

Lightly spoon the flour into your measuring cup and level off with a knife. (don't just scoop it out) Or you can weigh the flour for 7.9 ounces - either way. Combine the flour with the sugar, baking powder and salt. Whisk together and make a "well" in the center. Set aside.

Combine ricotta, water, olive oil, lemon rind & juice and the egg. Whisk well and pour into the flour well. Stir together until just moistened. Don't over work the batter!

Fill each tin 3/4 full (they really don't overflow when baking). Sprinkle the tops with the turbinado sugar if desired and bake for 16 minutes until lightly brown on top and a toothpick comes out clean. Cool at least 5 minutes before serving.

Lighter Spicy & Creamy Chicken Enchiladas

2011-05-09T23:31:00.000-04:00

Wow has it been awhile! Its also been 12 pounds, 3 inches off my waist, 2 inches off my thighs and 1 inches off my arms ago! YAY to healthier eating and exercising! I thought I would start posting again....this time using some lighter fare for those of you who are battling the bulge like me!

One thing I thought about diet food - it was generally pretty yucky. Reduced fat or low fat can be bland, rice noodles can get gloopy (it's a word - promise!) and skim milk is just like drinking badly flavored water. I am NOT a diet foodie. However, if you disguise diet food with spicy ingredients - it's winner. I am not a fan of reduced fat cheese. I think it had less flavor BUT in this format, it works really well, especially since cheese isn't the main flavor. It's subtlety is nice and lends to the creamy, cheesy texture you're after.

I wouldn't dare call this diet food - as it does use a canned soup mix but it is LIGHTER than what I would normally make and I used reduced fat sour cream (you could even use Greek yogurt here instead), brown rice, white breast meat, low carb whole grain tortilla shells and reduced fat cheeses. This in itself has been the mainstay of my diet - changing up what I can, when I can. Making better choices where I can without sacrificing taste or texture. Let's face it - if you can't bear to eat lighter foods because of the way they taste, you're going to turn to bad things to eat instead.

I hope you enjoy these ..we have them about once a week now. They're amazingly good, cheesy, creamy, spicy and lighter than normal. Perfect on all accounts.

Spicy & Creamy Chicken Enchiladas

1 small can of El Pato (or other spicy Mexican tomato sauce)
2 cups of reduced fat cheddar cheese
1/2 cup of reduced fat sour cream (+ more for topping)
2 cups of shredded, cooked chicken
1/2 cup black beans (drained well)
1/2 can of Campbell's Fiesta Cheddar Cheese Soup
1 cup of cooked brown rice
6 low carb, whole fat tortilla shells

Spray a 9x13 pan with cooking spray, preheat oven to 350.

Mix together the shredded chicken, 1 cup of the cheese, 1/2 cup of sour cream, black beans, cheddar cheese soup and rice. Place two big spoonfuls down the middle of a tortilla shell and roll up. Place seam side down in the prepared pan. Repeat with remaining mix and shells. Pour El Pato sauce over the top and top with 1 cup of cheese.

Bake for 30 minutes until warmed through and cheese is melted. Serve with side salad.

Dark Chocolate Expresso Brownies w/ Almond Vanilla Bean Buttercream

2011-03-08T16:39:00.003-05:00

Swirls of buttercream are good!

Yeaaa...this is how I re-cooperate from my little spill down the stairs! Gimme chocolate and I'm good to go! I'm doing MUCH better today, thank you all for your emails and messages. I think I'm just badly bruised in my nether regions but I'll survive. THIS was what I had planned for Monday to bake and share with ya'll but since I was laying on my back all day in bed, it didn't happen. Let me introduce you to this sassy gem of a creation.

Awhile ago, on Tasty Kitchen, I stumbled upon a dark chocolate brownie recipe that blew my mind. I am such a fan of dark chocolate so this just had to be made. When you mix it up, the batter is near pitch black! If you follow me on Facebook, I posted that I had made these and kinda left it at that. But since then, I seriously make these every other week like clockwork. They are so rich and sinful, it should be a crime...and I'm so willing to do the time for them. (on the treadmill that is!) Then, I had a King Arthur Flour cake recipe that called for expresso powder and it ramped the chocolate flavor to the heavens. I put two + two together and added the expresso powder to this brownie batter and OMG. Just OMG. Not only do you get this thick, dark brownie with this deep, rich accent flavor but then you have molten pockets of chocolatey goo that just melt in your mouth too.

And yet...that wasn't enough obviously.

See the melty pockets of chocolate?

Since Monday was such a crapola day, what could make Tuesday shine gloriously to make up for yesterday? BUTTERCREAM! Oh yes...buttercream. And not that cream cheese crap everyone is touting as buttercream. NO! That's faux buttercream. I wanted the real deal. Real butter, whole milk, powdered sugar and flavoring. Yeah, so I mixed it up and I was about to add my vanilla extract when I had the brilliant idea of using my vanilla bean paste. Ever tried it? (Its a gel like substance that has suspended vanilla bean seeds in it. You use it JUST like vanilla extract, teaspoon for teaspoon but not only do you get the flavor but you get the lovely speckles that make it look more like homemade. I *love* it.) And then a stroke of genius hit me to try some almond extract as well. It was....AHHHHMAZING! So I piped it all willy nilly style over my brownies and then shaved some dark chocolate over the top. Houston, we have lift off.

Dark Chocolate Brownies

by Craving Chronicles & KAF, tweaked by me

½ cups Unsalted Butter

1 cup (heaping) Granulated Sugar

2 Large Eggs

¾ cup 100% Dark Cocoa Powder (not Dutch process)

½ teaspoon Salt

½ teaspoon Baking Powder

1 Tablespoon Vanilla Extract or Vanilla Bean Paste

¾ cup All-purpose Flour

1 Cup Dark Chocolate Chips

1 teaspoon expresso powder

Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan or line with parchment paper.

Melt the butter in a saucepan over low heat then remove from heat. Add the sugar and stir to combine. Return the butter mixture to heat briefly, just until it’s hot but not bubbling. It will get shiny as you stir it.

In a smaller bowl, crack the eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth. Stir the hot butter mixture into the egg mixture until smooth. Mix in the flour and chocolate chips until just combined. (don't overmix)

Pour batter into the lightly greased 8″ x 8″ pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Cool completely in the pan on a rack before serving.

Almond Vanilla Bean Buttercream

3/4 cup unsalted butter, softened

3 cups of powdered sugar

1/2 tsp almond extract

1/2 tsp vanilla bean paste or vanilla extract

1/4 cup whole milk or heavy whipping cream

In your mixer, whip butter till light and fluffy. Add your extracts, mix well. Alternating, mix in powdered sugar with milk/cream till well combined. If its too thin for your liking, add more powdered sugar. If its too thick, add a wee bit of more milk till you reach your spreading or piping consistency. Frost as desired.

Sweet & Spicy "Picnic" Chili

2011-03-07T13:04:00.000-05:00

Forgive me for not using my own actual image but this morning I had a tremendous fall down 8 stairs or so trying to dodge a leg weaving cat and have severely wrenched my back, shoulder and wrist all wonky now. I'm currently flat on my back in bed on my laptop. I wrote this last night, thinking I'd get up, make it, shoot pics of it and post but that didn't happen per my slide on my butt down the stairs. Hoping to be up and around tomorrow some...but wanted to give you all something today. See you tomorrow hopefully.... *fingers crossed*

Since the last of the cool evenings seem inevitably upon us here in Georgia, I was wanting to pull out my chili one more time before its time for lighter spring fare. Called "Picnic Chili" when I was given the recipe eons ago by a lovely, long lost internet forum friend, I was so intrigued by the ingredient list, not to mention the name that I immediately had to try it. It has since become the ONLY chili my hubby will eat and has forever proclaimed it his absolute, dead favorite chili on the planet. I'm not far behind him on praises but for different reasons. For me, I think its great because its so dang easy to make with all the canned beans and condiments! I am convinced that's where the "picnic" term came into play. You simply brown your beef and then drop it all in a crock pot and let it go. Its so simple but tastes like you've been working hard at it all day long in the kitchen.

Beyond the ease of prep, the taste is phenomenal. Some people turn their nose up at sweet chili but it really is something unique and delicious. I wasn't used to it either as my mom always made near 5 Alarm Chili that burnt your face off. This isn't that type of chili. It does have mild heat with a saucy sweetness that saunters in and says "Why, hello there." It perks your interest instantly when you taste it and then taste it again...and again. Its spicy at first with lingering sweetness, its so perfect with a swirl of sour cream and cheddar cheese sprinkled on top. Something about the cool of the sour cream mixing with the heat of the spices...AHHHHHMAZING.

A word on the spices....I don't measure really. After 6 years + of making this, everything is kinda by sight AND as it cooks, with any chili really, the flavor intensifies so please taste BEFORE serving and adjust to your liking. I end up going heavy on cumin and chili powder but you might not want to. Its totally up to you and your taste buds. And...I know some people make chili with beef tips or stew meat and hey, that's awesome too! I've done that instead of ground beef and its just as super tasty so feel free to swap out what you will. They both are equally as munch worthy.

This is really, really good too for making chili dogs and nachos! lol

Sweet & Spicy Picnic Chili

2 pounds hamburger

2 cans regular sized pork and beans, do not drain

1 can butter beans

1 large can red kidney beans, drained

1 can of black beans, drained & rinsed

1 medium onion, chopped finely

6 slices bacon, cut into 1 inch pieces

1 cup ketchup

½ cup favorite BBQ sauce

1 Tbsp white vinegar

½ cup brown sugar

2 Tbsp yellow mustard

1 tsp salt

Chili spices: ½ tsp each (to start) black pepper, chili powder, cumin, garlic powder, paprika and cayenne pepper.

Brown the hamburger with the onions and cook till tender. Drain well and toss into the crock pot with all the other ingredients. Cook on low for 6-8 hours, stirring occasionally. Adjust spices before serving. Serve with sour cream and cheddar cheese. (don't worry, the bacon cooks while the chili does)

Yummy Sugar Free Dream Pudding Pie

2011-03-02T21:24:00.000-05:00

Hate indoor lighting right now! lol

Now, I know pudding pies are not anything new to the scene and neither is using Dream Whip but just stick with me a minute. I started making this pie in a sugar free version for my diabetic boyfriend eons ago and just recently, I made another one for the Army lab here on base. They have 4 diabetic lab techs there and I had sent a huge cake for a celebration for another solider and I felt bad for those 4 that couldn't indulge with everyone else. How awful to nosh on a carrot stick when everyone else is eating Death By Chocolate cake? There is just no comparison. So I sent it along with the cake and don't you know, the pie was gone FIRST. When they heard it was sugar free, they went nuts. We figured it up once and at 21 grams of sugar for the whole entire pie (divide that by 9 slices), that is a relatively low dose of sugar AND its milk sugars and not processed cane sugars, which your body processes differently. One soldier said "I've tried like every thing sugar free out there but this was the best sugar free dessert I have ever eaten."

What's crazy is that it doesn't even TASTE like sugar free. You really don't know what you're missing in this case! Its also kid tested in our house with approval. They've eaten this pie for years and never known it was sugar free! My personal favorite is the sugar free cheesecake version because its velvety smooth and gives a light cheesecake flavor without being heavy or thick. My kids love the cookies and cream flavor. Today I made this in chocolate fudge for hubby. You could of course make the regular version but if you do the sugar free, you'll feel less guilty for it. And you honestly don't miss out on ANY flavor by using sugar free.

If you're taking this somewhere and want to dress it up a bit, chop up some sugar free candies and sprinkle across the top. Or take a sugar free chocolate bar and shave off some curls. Sugar free peanut butter cups and the chocolate pudding are awesome together! You could always use fresh fruit too.

Creamy, thick and yummy..my 3 favorite things.

Sugar Free Dream Pudding Pie

For the crust:
1 1/2 cups of sugar free vanilla wafer crumbs
1/4 cup of melted, unsalted butter
2 tbsp Splenda (optional)

Crush or process sugar free vanilla wafers till you have 1 1/2 cup of crumbs. Add melted butter and Splenda (if using) to the crumbs and stir to combine. Press into a 8 - 9 inch pie plate. Chill while you make the pudding filling.

For the filling:
2 3/4 cup of milk, divided
1 tsp vanilla extract
2 small boxes of sugar free pudding mix
1 box (2 envelopes) Dream Whip mix

Optional toppings: fresh fruit, crushed sugar free candies

Combine 1 cup of milk, vanilla and the Dream Whip mixes. Whip with your mixer until stiff peaks form. (meaning if you lift up the beaters, the whipped peaks don't fall back down, they stand up and keep their shape) Blend in the pudding mixes just until incorporated. With the mixer running on high, drizzle in the remaining 1 3/4 cup of milk slowly. (will be kinda sloshy) Keep mixing still thickened and peaks reform and hold their shape.

Spoon into your prepared shell and refrigerate for at least 4 hours before cutting and serving. (if you're going to add candies or fruit, do it right before serving)

Pepperoni & Four Cheese Lasagna Rolls

2011-02-24T06:22:00.001-05:00

DISCLAIMER:  Upon making this recipe, you hold neither Sublime Hodge Podge nor its creator Jill Moore responsible for any harm done by excessively gained weight, high carb overload, exponentially jiggly thighs, burst waistbands or broken bathroom scales. 

Hi.  I like lasagna.  I like Guy Fieri also.  And waaaay back when Guy was just a another contestant on Food Network's Next Big Star thingy, he made an ultra gooey, over indulgent pepperoni lasagna.  I remember sitting there going "omg, that's just genius."  I like pepperoni too.  (forgot to mention that)  The only thing I hate about making lasagna is that I *always* have leftovers for nearly 3 days.  I don't know about you, but I'm kinda funky monkey on the eating leftover thing for days on end.  I need a break in there somewhere for my poor taste buds.  So, taking Guy's pepperoni and riffing on it a bit, I love lasagna rolls.  Not only are they smaller portioned, but they are typically lighter than my usual lasagna, meaning not as much ricotta or sauce is used.  They're cute too, all rolled up and mini looking.  

 I've seen several lasagna roll up recipes that have you place the rolls on their sides so the ruffley ends are standing up.  I don't get that myself.  I just imagine my cheese mixture getting all hot and gooey and sliding out of the bottom and either sticking or mixing in with the sauce at the bottom, leaving me with a dry roll.  Neither of these are appealing to me, so I do mine laying flat.  Everything stays in place, no leakage and when you cut into it, you can see the layers so it actually looks like a mini-lasagna piece.  (see pic)  It was SUPER hard for me to nail this recipe down to share since I usually just spice everything and taste test till its right but this time, I paid attention and wrote it all down for you.  

This recipe is just awesome.  GI Joe (hubby) walked through the door and went "That smells SO good!  Ever since you told me about it this morning, it is all I thought about today at work."  He's a bit obsessive about food, can you tell?  It really is one of the most comforting dishes I make, in my opinion and when I want something homey and fulfilling, this is my go to.  And the sauce?  Oh....the lovely, intoxicating sauce!  I use this sauce on everything.  The longer it simmers, the better it gets.  I usually toss it in the crockpot and let it go overnight on low.  Or you can do it on the stove but I highly recommend cooking it several hours to get that "slaved over it all day" feel to it.  If you haven't tried making your own homemade sauce, this is the recipe to try, hands down.  It is absolutely FAIL PROOF.  

See the pepperoni peeking out?

Pepperoni & Four Cheese Lasagna Rolls

For Sauce:

pound Ground Beef

roll of Italian sausage

(29 ounce) cans of Tomato Sauce

¼ cup Brown Sugar, Firmly Packed

tsp Garlic Powder

¼ cup Grated Parmesan Cheese

½ tsp Kosher Salt

½ tsp Italian Seasoning

½ tsp Parsley Flakes

½ tsp Onion Powder

Brown ground beef & Italian sausage, drain well and set aside.  (for these lasagna rolls, I toss my meat in the food processor and make it super small, for a thinner sauce.  For regular lasagna, spaghetti or shells, I keep it chunky.  Your call.)

Combine remaining ingredients and the drained meat in a large sauce pan and heat to a gentle boil. Reduce heat and allow to simmer for at least at hour or you may transfer the sauce to a crock pot and keep on low.  The longer it simmers, the better it is.

For Rolls:

1 package of pepperonis

1 egg 

15 ounces (approx) of ricotta cheese

1/2 cup of parmesan cheese

2-3 cups of shredded mozzarella cheese

Provolone slices

1/2 tsp EACH of salt, onion powder, garlic powder, dried oregano, pepper

Package of lasagna rolls - prepared and slightly cooled

Prepared and slightly cooled sauce recipe above (or your own)

Spray a 9x13 pan with non-stick cooking spray.  Spread a good layer of sauce to coat the bottom.  Set aside.

Mix ricotta with egg, parmesan and the spices.  Set aside.  Take a lasagna strip and lay it flat, dabbing off with a paper towel.  (You want it dry for cheese to stick.)  Using the back of a spoon, slather on a layer of the ricotta mix.  Sprinkle with a bit of mozzarella shreds.  Top with 4-5 pepperonis.  Slowly roll up the lasagna strip into thirds.  Place in pan, folded side down.  Repeat with the remaining strips until your pan is full.  Top with a generous amount of sauce.  Top with provolone slices, more mozzarella shreds and a good sprinkling of parmesan cheese.  Cover with foil.

Bake in a 375 degree oven for 30 minutes.  Remove foil and cook for an additional 15 minutes until cheese is browned and bubbly.  Allow to cool a few minutes before serving.  

PS: you probably will have leftover sauce like I always do. It freezes really well for a spaghetti meal sometime later. Reheat slowly and simmer till warmed thoroughly.

Pomegranate Blood Orange Sorbet

2011-02-21T23:14:00.000-05:00

I've had some pretty bangin' desserts over my years but I've never yet had one of those truly orgasmic food experiences that makes your eyes roll back in your head, gives you tingles from head to toe and leaves you wondering "what do I need men for if desserts like this exist". But...this is by far the sexiest sorbet I have ever had. So tart and slightly sour, its icy texture just melts upon hitting your tongue and leaves this lusciously lingering chilling pop in your mouth of deep orange and bright pom flavors. The pinky color is so cheerful & inviting, just beckoning you to scoop out ~~one~~ two more scoops into your bowl. Its evil like that.

Thank goodness its good for you! Not only is it light and non-dairy, but its chock full of antioxidants thanks to all the lovely health benefits from pomegranate juice. And THEN you have a ton of Vitamin C from the blood oranges! (Did you know a blood orange also gives you 28% of your daily dietary fiber? Bonus!) I'm so totally convinced this should be considered a health food. So add all those lovely health benefits together and I swear it balances out the 1/2 cup of brown sugar in this recipe. LOL

Of note - I don't know how dependent you need to be on a ice cream maker for this recipe either. As its not a typical ice cream with the custard base that fluffs up when in the ice cream maker, I would venture to guess that you could do this granita style...which is shaved ice basically. What you do, is pour the mix into your freezing container and every hour or so come by and scrape the top layers with your fork to loosen it up. I am pretty certain you would come up with the same results I did. It didn't puff up or get all whipped in my ice cream maker...the consistency was just like a watery slushy when I stuck it in to the freezer. So give it a whirl granita style! (Giada on Food Network makes granitas all the time, maybe you can find a demo if you look.)

Pomegranate Blood Orange Sorbet

via RecipeGirl.com

2 cups pomegranate juice
1 cup freshly squeezed blood orange juice (4 large blood oranges)
1 Tbsp. fresh lemon juice
1 cup water
½ cup brown sugar
1/8 tsp ground cinnamon (I did the cinnamon but will probably leave it out next time.)

Combine water and brown sugar in small saucepan. Bring to a boil and boil vigorously for 5 minutes. Remove from heat and combine with pomegranate juice, blood orange juice, lemon juice and cinnamon. Cover and refrigerate overnight.

Process in ice cream maker according to manufacturer’s instructions. It should take about 20-25 minutes to freeze up and get nice and slushy. Scoop into freezer-safe container; freeze at least 3 hours or up to several days.

Yield: About 3 cups

Bubble Puff Pizza

2011-02-17T14:08:00.003-05:00

I've never met kid who didn't like pizza until recently when I was babysitting for an Army buddy of my husband's. I had planned to make this recipe for her since she could help me prepare lunch. She's 4 and what kid wouldn't love playing with food and sneaking pepperoni slices? When lunch time rolled around, I told her we'd be making Bubble Puff Pizza, something my mom had made for me and that I had made for my kids when they were little too. I started pulling out ingredients from the fridge and she's standing there, looking at her feet disheartened. I said "Oh honey, what's the matter?" She sheepishly looked up at me and said "I don't like pizza at ALL!" I was floored. I thought pizza was a staple in any kid's diet, who knew otherwise?! So we ate peanut butter sammies and chips. Oh well.

For those who don't know what bubble puff pizza is (I'm sure that's not the official name but what my mom called it), its a crust of tube biscuits all quartered and cut up and then your normal pizza toppings go on. But what happens is this - when putting the biscuit quarters in your pan, place them pointed up. It leaves all kinds of nooks and crannys for melty cheese and sauce to creep in and get in every luscious gooey bit when it puffs up while cooking. I also make all my topping bite sized, cutting my pepperonis in half, etc. The smaller the better I find with this so it gets deep down into those pockets. When you serve it, the biscuit pieces kinda fall apart like a pull apart or monkey bread would. Its perfect for little fingers to pick apart! (who doesn't pull off the cheese and eat it first anyways?!)

Bubble Puff Pizza
via my mom

1 tube of Grands Biscuits
1 can of pizza sauce
2 cups of mozzarella cheese (or blend)
Assorted Toppings - pepperoni, sausage, 'shrooms, etc

Spray a 8x8 baking dish with non-stick cooking spray. Using scissors, quarter the biscuits. Place quarters POINT SIDE UP in the bottom of the baking dish, distributing them evenly over the bottom. Layer your sauce over top, then your chosen toppings followed by a layer of cheese(s).

Cook for 40 minutes in a 375 degree oven but check often after 30 minute mark. Using a fork, check middle biscuits to see if they're completely cooked. If not, cook an additional 5 minutes until middle is finished cooking. (Time will vary based on amount of toppings). Allow to cool for 5 minutes before serving.

See more pizza blog posts by visiting Foodista by clicking below!
Pizza

Dark Chocolate Orange Mousse

2011-02-15T08:00:00.001-05:00

Valentine's Day here in Georgia was a beautiful, warm day and for my sweetie, I made him a plate of treats to tempt him. I bought him the aphrodisiac truffle collection from Vosges Chocolates called Sweet Coquettes. They had oyster cream chocolates with real pearl dust....not my thing but he's into the exotic stuff so it was right up his ally as a present. (the Absinthe truffle was a really decadent though) So what better to spoil him rotten than placing his favorite chocolate candies with his favorite chocolate mousse? We sat outside on the back deck and enjoyed the Valentine's Day sun rays and ate our treats happily, like little kids, licking every last bit out of our dessert dishes. We're gluttons, we know. :P

Have you had the pleasure of indulging in a Terry's Milk Chocolate Orange candy shaped like an orange? It comes wrapped in pretty foil and you WHACK it hard on the table to break it into segments like a real orange? If you've not had this distinct joy in your life, you surely should at some point. I see them out alot around Christmas time and they not only come in orange but also a raspberry and I *just* saw a strawberry version, but I'm not sure its a Terry's one. (I'm sure there are knock offs out there somewhere.) Its so fun whacking the chocolate wad into bits before eating but the real happiness comes from the indulging. Each segment is a smooth, silky, mild milk chocolate with a subtle orange flavor that lingers on your tongue. They are so fun not only for eating but for decorating cakes and more! I've even heard of people melting them down for hot chocolate. Any way you eat it, its delicious!

This recipe version was actually meant to be chocolate pomegranate mousse, as was the original from Tasty Kitchen. I've made that too, and its really good, but lack of pom juice prompted this tasty treat of my own! My version of this mousse happily reminds me of that fun, flavorful Terry's chocolate orange candy. Its a delicious super light, fluffy, chocolate treat with a prominent orange flavor punch that is sure to please the kid in us all! Chilled to perfection, its utterly refreshing. Best yet, its ready in about 40 minutes from beginning to end. Yup! So don't wait! Flitter into your kitchen and whip up some fluffy love!

Oh, and I'm thoroughly convinced it's healthy because of the anti-oxidant power of dark chocolate. Least that's what I'm telling my thighs. :)

Chocolate Orange Mousse
Recipe by Sugarcrafter @ Tasty Kitchen, tweaked by me

2 Tablespoons Cold Water
1 envelope (1/4 Oz.) Unflavored Gelatin
¼ cups Boiling Water
½ cups Dark Cocoa Powder
1 cup Sugar
2 cups Heavy Whipping Cream
5 Tablespoons Orange Juice, no pulp
1 teaspoon Orange Extract
Zest of 1 Large Orange
Optional Garnishes: whipped cream, candies, more zest, etc. (I used those crunchy Valrhona biscuit pearls)

Pour the 2 tablespoons cold water into a small bowl. Pour in the gelatin. Meanwhile, bring 1/4 cup water to a boil. Pour it into the bowl and stir to dissolve the gelatin completely. (will be super thick)

In a medium bowl, whisk together the cocoa powder and sugar. Pour in the whipping cream. Beat on medium speed until stiff peaks form. Pour in the gelatin mixture, orange juice, orange extract and zest. Beat until well-blended, thick and stiff peaks reform.

Spoon/pipe into dessert dishes and refrigerate at least 30 minutes before serving. Top with your desired garnish and serve. (the color will darken slightly as it chills, as seen in above pictures taken at different times)

2011-02-14T11:23:00.000-05:00

Happy Valentines Everyone! Wishing it the sweetest one ever. <3

Luscious Lemon Ice Cream

2011-02-10T01:00:00.001-05:00

Click to enlarge!

I wish I could say I was in the mood for Valentine's Day and have something chocolatey with sprinkles all over but alas, I am not in a lovey dovey mood. However, I am so ready for spring and sunshine or at least warm rains, not this freezing cold stuff. I am ready to hear the birds singing and squirrels prancing all over the yard. I miss green grass and swaying tree branches, heavy with pretty glossy green leaves. *sigh* In keeping with that line of thought, lemon ice cream came to mind to add a bit of sparkley happiness to my rather dull, bland life as of late. Lemon is always cheery and bright. Just what I needed!

This lemon ice cream is a bit different from most I've made in that it doesn't freeze totally solid and remains semi-soft, almost a gelato of sorts. I honestly don't think you even NEED an ice cream maker to do this recipe as it fairly much looked the same going in and coming out of it. *shrug* It is a custard base, as most ice creams tend to be and gets a wallop of flavor from lemon curd and lemon zest. I *love* lemon curd like I'm some ex-patriot of Britain or something. Thankfully lemon curd is becoming more popular here in the US recently and I'm seeing more and more recipes using it. (though I've still not ventured to make my own yet) I have found a British brand (oddly) of lemon curd that I like at my grocery store that has actual lemon fruit chunks in it and I adore it. You can see it in the picture...and I think it really added to the homemade feel of the ice cream.

I know you may think lemon ice cream would be a bit sour but its honestly not. The small addition of vanilla evens it out and it nearly has a "lemon cream" feel to it rather than straight on zippy lemon. Remember the orange push up pops as a kid? They had that vanilla ice cream center in them. This kinda reminds me of that - but with lemon. Still not working for ya? How about vanilla custard meets lemon pudding? That's about right on. Its a lovely dance of balanced flavors in any event. Enough to make you pucker but not enough to make it sour...its a sprite, bright flavor that makes me feel like spring might be just around the corner very soon. Make yourself some sunshine...bask in the ice creamy glory. :)

Lemon Ice Cream

3 Large Egg Yolks
½ cup Sugar
1 tsp Clear Imitation Vanilla Extract (keeps the color cleaner but you can use regular)
pinch of salt
1 cup Whole Milk (or half & half)
1 cup Heavy Cream
1 cup Lemon Curd

Zest of one big lemon

Yellow food coloring (optional if you want it brighter)

In a bowl whisk together yolks, sugar, vanilla and salt.

Microwave milk and cream till fairly hot but not boiling. (can do in a double boiler as well) Slowly pour a small amount of hot milk mix into the yolk mixture to temper it. Whisking constantly, drizzle the rest of the hot milk mix into the yolks. (go slowly so as to not scramble your eggs)

On medium low in a saucepan, heat the yolk/milk blend, CONSTANTLY whisking for about 15 minutes, till smooth and thick. (can do in double boiler as well) The custard should coat a wooden spoon when its done.
Strain mix through a fine mesh sieve and pour into a bowl. Cover with plastic and chill overnight.

Next day, stir in curd and lemon zest. If using food coloring, add it now, one drop at a time till desired color.

Proceed with your ice cream maker’s instructions and freeze accordingly.

*NOTE* if you want to try this without using the ice cream maker (as I surely think you can), I would quickly whip some air into it using my stand or hand mixer after adding the curd/zest and before freezing it.

Chicken Croquettes - a diner classic!

2011-02-08T15:46:00.001-05:00

In our hometown was a very small diner, known for its counter where everyone would sit and watch their food being prepared on an ages old flat griddle. My grandpa used to take me there nearly every weekend as a child and I fondly remember stacks upon stacks of flapjacks and never-ending plates of bacon. The people who owned the diner happened to live next door to my grandparents and I remember quite well the smell of baking pies and cakes wafting over into the yard from their kitchen, cooling for tomorrow's dessert menu at the diner. While I can't say they ever had chicken croquettes there, it certainly IS in the spirit of the Taylors who owned that diner and every time I make these, I think of them and how awe inspiring their food was. Simple, tasty and made with someone's hands JUST for you. Nothing was pre-packaged or nuked. It was made right then and there for you.

For those who haven't experienced a chicken croquette...allow me to enlighten. It is a palm sized, breaded pattie (sometimes even a cone shape, which is more traditional) with finely chopped chicken, celery and onion that come together in a thick, creamy middle before being deep fried and covered in a light chicken gravy. Its traditionally served with mashed potatoes and that's how I presented them here because its just so darn tasty together. Its mild flavors, crunchy exterior and creamy middle are a treat for your mouth. When I think comfort food, this is one of those recipes that stick out in my mind.

I'm not gonna lie. These DO take some time and some forethought but it comes together really quickly once all the components are in place. Its really no harder than a chicken fried steak. Same process but you're just chilling them before frying the croquettes. A few hints - every time I have leftover chicken, I put some in a ziploc baggie in the fridge just for this recipe. You could poach some chicken for this or even use rotisserie chicken...just whatever you choose to do is fine. And if you go to bread these and they seem too "flimsy"...chill them a bit longer or place them in the freezer for a bit. I bread mine early in the day and let them hang in the fridge all day to they're well chilled for frying by then. And you could certainly use a packet gravy mix but this gravy version is so simple, anyone can do it.

Chicken Croquettes w/ Chicken Gravy

Croquettes:
1 c milk
1 c chicken stock
¼ tsp pepper
1 tsp dried parsley
¼ pound butter (1 stick)
1 stalk celery, finely minced
¼ c onion, finely minced
1 c all purpose flour
1¼ pound chicken meat, cooked and finely shredded/chopped

Breading:
2 eggs
2 c milk
⅛ tsp salt
3 c all purpose flour
3 c unflavored bread crumbs (I do half panko, half regular)

Chicken Gravy:
3 tbsp butter
2 c chicken stock
3 tbsp all purpose flour
2 tbsp chicken bouillion (or more to taste)
1 tsp dried parsley
salt/pepper to taste

For Croquettes:
In a heavy pot, heat the milk and stock on the stove and add pepper, parsley and salt, if needed. In a separate heavy pot, melt the butter and add the celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock, stirring until thickened and smooth. Fold in the chicken meat and allow to cool.
Shape into palm sized patties about an inch thick and place on parchment or waxed paper lined cookie tray. Place in freezer for 15 minutes while preparing breading station.

For Breading:
Make an egg wash with egg, milk and salt in a bowl. In two separate bowls, place flour and bread crumbs. Dip the chilled croquettes in egg wash then into flour and let stand a few minutes on lined tray. Finish by dipping back into the egg wash and then in crumbs. Let set in fridge for 30 minutes to set and adhere. (I have streamlined this step into flour, egg wash then crumbs with the same results but if you want a double egg dip, follow as above.)

For Chicken Gravy:
Melt butter in a 1-2 quart sauce pan and stir in the flour. Pour in the stock and whisk till smooth. Bring to a boil, reduce heat and cook for 20 minutes till thick. Whisk in the chicken bouillion, parsley, pepper and salt to taste.

Fry the croquettes in oil heated to 350 degrees until golden brown, about 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and smother with chicken gravy.

Me vs. Tate's - A Cookie Comparison

2011-02-03T01:53:00.002-05:00

There has been much hype about Tate's Cookies as of late on the blogosphere and our store finally received some in stock so I caved and bought a bag of the chocolate chip version. I was so excited to have found them, I think I actually did a mini-jig in the aisle. We raced home and while putting items away, I opened the bag for a pre-dinner snack. I have to say, I am not impressed in the least and I have to wonder if their popularity has more to do with Ina Garten's praise than it does their flavor. Whether it be Paula Deen or Rachel Ray, whenever a food celebrity touts praise of an item and/or brand, it grows to ridiculous popularity due to zealous fans wanting to be just their televised idols. I have to think that after tasting a Tate's cookie, this is the issue as well.

When I think about a chocolate chip cookie, I don't think about a dark colored, thin, super crispy cookie with 3 chocolate chips inside. Seriously, I think I've had potato chips thicker than these cookies. Looks aside though, the flavor was almost burnt tasting and left an overly long lingering buttery feel in my mouth that I just didn't enjoy. Sadly, not appealing on any level to my tastebuds. In fact, hubby had one cookie and hasn't touched them since. That in itself tells me they reek since he practically eats anything and everything, including those yucky seaweed salads, stinky anchovies and super smelly Japanese nori crisp snacks. He's also a sweet-a-holic like me and it is just astounding that there is an open bag of cookies in the house and neither one of us has went back for seconds. At nearly $5.00 for a bag of 12 cookies, I just expected more...especially after all the hub bub about them lately.

I'm trying hard not to be prejudiced BUT my cookies have caused FIGHTS. I once sent my ex-boyfriend home with 2 huge gallon sized Ziploc bags chock full of cookies intended for his parents and brother in Missouri. Those cookies never arrived because he ate them all and a shouting, hateful fight ensued...all over my cookies and how they didn't get any. Terrible words were thrown, hurt feelings were stewing and I had to make and mail a replacement set just to stop the arguing! I have mailed these to 4 states now. They are demanded, asked for as birthday gifts and are expected at family holidays. They are drooled over, coveted and hidden in places to keep them from being stolen. They're seriously chewy, moist and soft. Your teeth sink into each buttery bite filled with dark chocolate chips, semi-sweet chunks and toffee bits. Its just one really great cookie. I'd rather take my money and buy the ingredients and make a few dozen cookies of my own compared to the 12 lack-luster ones from Tate's....any day! (sorry Tate's...I tried.)

So to save you some hard earned cash and give you a no fail, tested, tried and true delicious cookie, I'm sharing my uber secret cookie recipe with you all...which is really honestly no secret at all. I just like to keep random family members in the dark and let them think I'm holding some million dollar cookie recipe in my pocket. Its actually Crisco's butter flavored stick recipe...I've changed just a few minor things but essentially, my fame goes to them. But - we'll just keep it between us, okay? *wink*

Ultimate Triple Threat Chocolate Chip Cookies

from Crisco, tweaked to perfection by me

¾c Crisco Butter shortening OR ¾ stick of Crisco Butter sticks
1¼c packed light brown sugar
2 tbsp milk
1 tbsp vanilla
1 large egg
1¾c all purpose flour
1 tsp salt
¾ tsp baking soda
1c semi-sweet chips or chunks
1c dark chocolate chips
1½c toffee chips (brickle)

Heat oven to 375 degrees.

Combine shortening, sugar, milk and vanilla in a large bowl. Beat until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Do not overbeat. Stir in chocolate chips, chunks and toffee.

Drop by rounded tablespoons onto lined cookie sheet. Using moist fingers, slightly pat down cookie dough and smooth edges. (I use my cookie scoops for even portioning.)

Bake for 8-10 minutes depending on your oven. Don't skip this next part...cool 2 minutes on baking sheet before removing to parchment lined countertop or cooling rack. (I pull mine out at 9 minutes on the dot so they're still kinda under cooked...they finish to chewy perfection while they're cooling.)

*** My biggest secret tip for you? I use Sweet Dough Flavoring from King Arthur Flour. It gives all my cookies that super bakery smell and extra buttery flavor. I use one teaspoon of this in my chocolate chip cookies. Its totally optional...but once you try it, you'll be thinking of all sorts of stuff you can put it! And a little goes a LONG way. Definitely worth the $7.00...!

You can find it by CLICKING HERE.

Breaking News!

2011-02-01T17:06:00.000-05:00

I am so happy to have my first submission to Food Gawker chosen! I always heard it was really hard to get your photos on there as they have over 400 photos submitted EVERY day. That's alot to wade through. That particular photo was my first real "stylized" photo so maybe I'm on the right track now.

That just really made my day...thanks Food Gawker!

You can see my submission by clicking HERE.

A Divine Brisket - My Food Porn

2011-02-01T09:35:00.003-05:00

I can do it. I have the willpower today to resist. I.must.not.look. Just keep walking. You want the deli counter, not the butcher shop. Boots, don't fail me now! I nearly walk past the meat counter at my store but stop dead in my tracks, staring and drooling at the raw brisket laying there all nice and demure. "Come on...buy me. You know you wanna.", it taunts me. Feverishly, I bite my lower lip....my heartbeat drums in my ear. *THUD THUD THUD* And before I know it, I'm telling the overly hot, tattooed butcher boy Jimmy, I want a piece of ~~his meat~~ brisket. He smiles up at me as he slowly wraps ~~his~~ the red, juicy meat in brown paper. "Thanks, sweetheart.", he tells me while our fingers longingly touch as he hands over ~~his~~ the package. "No....thank you.", I quip before being so rudely interrupted by my husband who, at the other end of the counter, while waving a plastic bag full of crab legs, bellows out "HEY HON! I GOT CRABS!" Sighing, and looking at the empathetic butcher god staring sympathetically at me, I mutter under my breath, "Great. Just great." The size 0 fashion model-ette standing next to me mockingly twists her lips into a evil sneer and sideways glances at me as Jimmy barks "NEXT!".

So much for my fantasy... I wave goodbye to Jimmy, who winks and says "See ya next week." You bet, Jimmy....you bet. Because he knows....he knows my dark, dirty secret that I can't pass up a good, well trimmed brisket EVER. And I can't. Brisket has a notorious, bad boy reputation for a being hard, tough and chewy bite - and it can be if not properly tended to or cooked long enough. Once you learn the secrets, brisket is one of the easiest meals ever made.

This brisket, I hate to say it, is a heavy take on Pioneer Woman's Passover Brisket, which isn't even really HERS, but her friend's recipe. I don't normally have luck with Pioneer Woman recipes but this is one that actually worked for me. But even still, I had to fix it somewhat. (My hubby has the theory that PW leaves out specific instructions or ingredients off her recipes so nobody can possibly duplicate them...I have to wonder after so many failed attempted recipes.) However, I have to say, this one DID work after figuring out the basics after trial and error. The main key to this brisket is an overnight marinade. (2 days is best) Jimmy is a great butcher and while I don't need to trim my beef, remove any excess fat you see prior to marinating. Some is okay...big chunks of fat is not. Get rid of that icky stuff. The other key, prolly the biggest, is slow, low heat cooking. Patience is a must, grasshopper. Sliced against the grain, it falls apart into irresistible, tender strands.

What happens is nothing short of sheer magic. As it cooks for 8 hours, the marinade becomes a thick, rich tomato/beef gravy that soaks in and penetrates every meat fiber. It changes from a bright red color to a deep burgundy/brown. Each delicious bite is just bursting with deep, dark flavor. You cannot resist the flavor or texture. It is sheer perfection on a fork.

Divine Brisket
derived from Pioneer Woman

5-8 pound beef brisket, trimmed of fat
2 regular sized bottles of Heinz Chili Sauce
1 packet of Golden Onion soup mix
3/4 cup beef stock
1/4 cup red wine or cooking sherry
salt/pepper

Salt and pepper your brisket on both sides. Place into a gallon sized Ziploc bag. (or some glass or plastic container big enough for marinating. Do NOT use metal.)

In a bowl, whisk together the chili sauce, the soup mix, beef stock and wine/sherry. Pour over the meat in the bag and zip shut. Place in the fridge overnight, flipping several times to marinate both sides. (two days is really optimal here for marinating...its gets SUPER tender if you soak a second day.)

Spray a casserole dish with non-stick cooking spray big enough to contain both marinade and brisket. (I use a glass, low rimmed one) Remove your meat to the prepared baking dish and pour the marinade over top. Cover with foil and pierce a few times to vent.

Bake at 275 degrees for 8 hours, flipping once half-way through and spooning sauce over top to baste. Keep covered with foil the entire time. Remove from oven and cool slightly. Remove to a chopping board and slice against the grain into thin strips. Add back to the dish and spoon sauce over top before serving.

Country Classic - Creamed Chicken over Buttermilk Biscuits

2011-01-31T01:59:00.001-05:00

This is a big post - bear with the length.

My grandma was an *amazing* country cook. For eons, every Sunday, we'd all pile into her sunflower yellow little mobile home's kitchen/dining room and after she'd get back from church, lunch was served. We're not talking like a nice little old brunch either...we're talkin' the full fixin's. Turkey, green beans w/ ham, dumplings, homemade rolls, pies of all sorts - the list could go on and on. That woman lived to feed her kids and grandkids! There was no such thing as a small portion and if you left the table hungry, it was your own fault for not going back for thirds or fourths. Such was Sundays at my grandma's house. She raised 4 very big boys and the woman lived in the kitchen. She was phenomenal to watch too. Every recipe was in her head and heart - there was never a recipe book in sight. She made so many amazing meals and while holidays were her shining moments that will forever live on in everyone's minds in the family, I liked when she did smaller meals, like when I'd stop by unannounced just to visit and she'd make dinner for just us. One of those meals was a creamed chicken over biscuits that just made my mouth water. Tender pulled chicken in a creamy gravy over hot, buttered homemade biscuits. There was, and likely will never be, any that compare to hers but I've kinda come to a happy place where I like mine fairly much as I did hers. Makes me think of her...alot.

Over the years, I've seen many, many recipes for creamed chicken that have veggies in it. While carrots and peas are just dandy, in my mind the traditional creamed chicken was just that - cream & chicken. I have made several versions and played with them all till I've finally come up with a recipe that suits me and my palate just fine. Its certainly NOT traditional with onion, garlic and my beloved chicken flavoring crystals, but its down right delicious, fast, easy and that's what matters most.

Creamed Chicken
1/4 cup butter
1 small onion, very finely diced
2 Tablespoons of chicken flavored granule crystals
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all purpose flour
1 1/2 cup chicken stock
1 1/2 cup milk
3 cups of chopped (or pulled) cooked chicken

Melt the butter in a large skillet. Add the onion and cook over medium heat until translucent and soft. Add garlic and cook for 1 minute more. Sprinkle the flour over the onion mix and stir to coat. (will be thick and goopy) Cook for a few minutes to lose that floury taste. SLOWLY add in the chicken stock, milk, and seasonings whisking well till smooth. Bring to boil and cook for a minute or two till thickened. Add the chicken and stir. (taste for seasoning and add more pepper/salt to taste) Continue to cook for a few more minutes till chicken is warmed through. Serve over hot biscuits or mashed potatoes.

As for the biscuits....

I *highly* suggest you try these buttermilk biscuits shared by Noble Pig that she found in Cuisine at Home magazine. They are so delectable, flaky, tender and rise to be HUGE! The key (as you'll see in her post) is when you are cutting them out to NOT twist your biscuit cutter. Pull straight up. If you twist, you kinda seal off the edges and they can't pop upwards correctly. (see my picture below) These biscuits were soooooo good. The flavor is astounding. Buttermilk is the way to go! And they were really easy to do in my stand mixer. No rolling out either. I love my rolling pin from Paula Deen but it doesn't fit in my dishwasher. The less I have to wash, the better. :P Anyways, give these a whirl...they are OH SO GOOD!

<---- See that left one? That's what happens when you twist your cutter. You need to use a really sharp cutter to prevent sealing and uneven baking.