The Journey to Become a Foodie

Pesto Rolls

2012-03-26T10:04:00.002-06:00

I made these rolls the other day to go with some homemade chicken and rice soup and salad for dinner. Homemade bread takes a meal from good to extraordinary. If you are lucky enough to have a food processor and a stand mixer then it is no trouble at all to make fresh bread for every meal (if you are home). These also make great croutons when they are a day or two old. Simply cube and saute them with some olive oil and maybe some extra minced garlic.

I didn't have quite enough basil needed so the rolls I have pictured are less green than the ones you will make.

Hope you enjoy!

Ingredients:
2 cups loosely packed fresh basil leaves
1/2 cup olive oil
1/4 cup freshly grated Parmesan cheese
4 garlic cloves, thinly sliced
1/2 teaspoon plus 1 1/2 teaspoons salt
1 cup warm water
1 tablespoon active dry yeast or 2 1/2 teaspoon instant yeast
3 1/4 cup bread flour or unbleached all-purpose flour

Special equipment needed:
Food processor with metal blade
Stand mixer fitted with dough hook attachment

Yields 8 large dinner rolls
Time: About 2 hours prep (1 1/2 hours rising) and 15 minute cook time.

Directions:

Combine the pesto, olive oil, Parmesan, garlic and 1/2 teaspoon salt in the food processor and process until finely chopped and paste-like.

Place warm water and yeast in the bowl of the stand mixer. Add 1/4 cup of flour and whisk by hand. Let sit for 10 minutes or until yeast is activated and looks foamy.

Add pesto and whisk by hand until well blended. Add 3 remaining cups of flour and 1 1/2 teaspoon salts. Attach dough hook and blend on low until the dough begins to come together in one cohesive mass, about 2 to 3 minutes.

Cover the dough with plastic wrap or damp lint-free cloth and let rest for 20 minutes. Scrape the bowl and then turn the dough over so everything gets mixed evenly. Knead on low until the dough is firm, elastic and smooth, 3 to 6 minutes.

Lightly oil the bowl and brush the surface of the dough with oil. Cover tightly with plastic wrap and let dough rise until doubled, about 1 hour (longer if your house is cold).

Turn the dough out onto a work surface. Press down the dough firmly to expel some air bubbles but be careful not to knead the dough again because it will make the dough hard to work with. (If this happens simply cover the dough with plastic wrap and let rest for 10 to 15 minutes to let the gluten relax).

Divide the dough into 8 equal pieces and shape each one into a taut, round ball. Place the rolls on the prepared baking sheet about 3 inches apart.

Cover rolls looslely with plastic wrap or damp cloth and let rise until almost doubled, 35 to 40 minutes. (They should look like they took a deep breath).

Preheat oven to 400 degrees F. If you have a pizza stone place it in the oven as it preheats and allow at least 30 minutes to an hour to fully heat. Otherwise bake on baking sheet lined with parchment paper.

Remove plastic wrap from rolls and lightly (very lightly) sprinkle with flour. Use a razor or sharp knife to make a decorate slash or two on each roll.

Immediately place in oven and bake for 15 to 18 minutes or until internal temp reads 200 degrees F on an instant read thermometer.

Transfer to cooling rack. Serve warm or at room temperature.

The rolls can be baked earlier in the day and reheated in the oven for 400 degrees F for 6 to 7 minutes.

Store uncovered, at room temperature for 1 day. They can also be kept frozen for up to 1 month.

To freeze, let rolls cool completely, then wrap in plastic wrap and store in a plastic freezer bag.
To thaw, spread apart on baking sheet at room temperature for 1 1/2 hours, then reheat as directed to crisp the crust and warm the center.

Egg Salad Sandwiches

2012-03-21T14:21:00.000-06:00

I don't often make egg salad sandwiches but sometimes I get a craving for them. I usually make them a standard way with mayo, mustard, salt and pepper. Sometimes I cut up pickles and throw them in. This time I decided to look up recipes and see what other people put in their concoctions. This version had a lot more flavor than what I usually make. It turned out pretty good. I might try another recipe next time just to see what other versions taste like. Next time you get in the mood for egg salad, give this version a try!

Ingredients:
8 hard-boiled eggs
1 cup reduced fat mayo
1 tablespoon prepared yellow mustard
1/2 teaspoon black pepper
1/4 teaspoon salt (more or less depending on your tastes)
1/4 teaspoon granulated garlic
1/4 teaspoon dill weed

Yields 4-5 sandwiches
Time 5 minute prep and 30 minute chill time.

Directions:

Remove shells and rinse eggs with cold water. Place eggs in a medium size bowl. Using two butter knives cut up eggs until they are the desired size. Mix in mustard and mayo. Add seasonings and stir. Cover and refrigerate for 30 minutes to blend flavors. Serve on bread or with crackers.

Easy Pulled Pork Sandwiches

2012-03-15T11:04:00.006-06:00

This recipe isn't so much of a recipe as it is a suggestion. I didn't make anything from scratch or really put much effort into this one at all. I wanted to share it with everyone because it was easy and tasted delicious.

Ingredients:
1 (2 pound) pork sirloin roast
Apple-wood smoked rub (or whatever rub tickles your fancy)
Texas toast style bread
garlic butter

Yields 4 to 6 servings
Time: 5 minute prep and 2 hour cook time

Directions:

Super simple...

Rinse pork with cold water and pat dry.

Generously rub meat with the rub of your choice. Cover and refrigerate for at least 1 hour and up to overnight.

Cook, uncovered at 300 degrees F for approximately 2 hours or until meat is falling apart and reaches an internal temp of 170.

Pull meat apart and chop the chewy outer pieces up. Mix all pieces together.

Add a generous amount of your favorite BBQ sauce and serve on garlic buttered Texas toast.

The best way to make the toast is by buttering both sides of a piece of bread and toasting it on a pan (like you would making a grilled cheese sandwich).

Of course this sandwich can be made even better with some gooey cheese and/or crunchy Cole slaw on top. "the more the merrier" I always say.

French Toast Sticks

2012-03-13T11:23:00.004-06:00

My mom had the great idea of making a boatload of pancakes and french toast sticks and freezing them. This has been a lifesaver for me since she had to go home and leave me to fare in the mornings with my newborn and toddler. My son loves these and it has been so great to be able to pop a few in the microwave and run out the door when we are running late. I know you can easily buy these at the store but I like knowing exactly what's in them, plus saving money is always nice.

Ingredients:
1 loaf of Texas toast
8 eggs
2/3 cups granulated sugar
1/3 cup heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
Butter

Directions:

Heat a griddle to medium or around 350 degrees F.

Beat the eggs, vanilla, sugar, cream and cinnamon in a large bowl.

Cut the Texas toast into fourths.

Dip enough of the bread pieces into the egg mixture to cover the pan while leaving about in inch between sticks.

Consider not submerging the tips of the sticks in the mixture since that portion will not be grilled directly on the pan.

Butter the grill and grill each side of the sticks until golden brown.

Place cooked sticks on a cookie sheet and allow to cool completely at room temperature.

(Only place 1 layer of sticks on the sheet)

Place the uncovered cookie sheet in the freezer. Allow the sticks to freeze completely. Place sticks in a large freezer bag. Best to enjoy within a month.

Roasted Tomato Soup

2012-03-09T15:14:00.003-07:00

This is a very flavorful and versatile tomato soup. It is wonderful with grilled cheese on a rainy day or as an appetizer at a dinner party. You could add crushed red pepper flakes or rosemary for extra flare. Omit the butter and go easy on the olive oil and you have a flavorful low-fat alternative. This is Tyler Florence's, the man of my (food) dreams, recipe. It is pretty much fool proof to make and it is sure to please.

Ingredients

2 1/2 lbs fresh ripe tomatoes (preferably a mix of heirlooms, vine, plum and cherry tomatoes)
1 large or 2 small yellow onions (sliced)
6 large whole garlic cloves
2 bay leaves
1/2 cup fresh basil leaves (washed & chopped right before adding to soup)
1/2 cup extra virgin olive oil
4 tablespoons of unsalted butter
1 quart of chicken stock
kosher salt
fresh cracked pepper
3/4 cup heavy cream (optional)
basil leaves (for garnish)
Yields 4-6 servings

Time: 20 minutes prep and 50 minutes cook time.

Directions

Preheat oven to 375. Clean, core, remove seeds and half tomatoes. Place tomatoes, sliced onions, garlic cloves on baking sheet. Drizzle with olive oil. Salt and pepper to taste. Bake until caramelized, about 20-30 minutes.
Remove baking sheet from oven and transfer contents to a large stock pot over medium high heat. Add 3/4 of the quart of chicken broth, bay leaves and the butter (if using, add fresh rosemary or crushed red pepper to taste). Bring to a boil then reduce heat to simmer. Let simmer for 15-20 minutes or until liquid is reduced by a third.
Add basil to soup. Remove from heat. Using an immersion blender, puree until smooth. If using a regular blender, blend half the soup at a time, placing the first blended half in a large bowl then adding both blended halves back to the pot (be careful as blending hot liquid in a regular blender can make the top explode off).
Return to low heat and adjust to desired consistency by adding the remaining broth. Simmer for 5-10 minutes more. Salt and pepper to taste.
Portion soup into individual serving bowls. Add a dollop of heavy cream and stir slightly. To garnish place a whole sprig of rosemary (if used in the soup) or basil leaves on top.

Curried Lemon Cranberry Couscous

2012-02-08T13:42:00.000-07:00

Ingredients:

1 (5.8 ounce) box instant couscous

3/4 cup sweetened dried cranberries

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon sugar

1/2 orange, juiced

2 to 3 tablespoons extra virgin olive oil

3 to 4 scallions, trimmed and thinly sliced

2 tablespoons fresh Italian parsley leaves, chopped

1/2 lemon, juiced

3/4 cup chopped walnuts, toasted

freshly ground pepper, to taste

Yields 4 side dish portions

Time: 10 minute prep and 5 minute cook time (excluding the time to toast the walnuts)

Directions:

Stir the couscous, cranberries, curry powder, salt and sugar in a medium size heatproof bowl. Bring the water (amount directed on couscous box) to a boil and pour over couscous. Add orange juice.

Stir and cover. Let stand for 5 minutes or until the water is absorbed and the couscous is tender.

Fluff couscous with fork. Add olive oil, scallions, parsley, lemon juice and walnuts. Stir until evenly distributed.

Adjust salt and pepper to taste.

This dish can be made two hours ahead of time and left at room temperature. It also reheats nicely as leftovers for another day. Refrigerate leftovers in an airtight container. Best to use within a couple days.

Super Easy Salsa Recipe

2012-01-16T10:41:00.002-07:00

I was making a sauce for a margarita chicken recipe the other day and to my surprise I stumbled across an easy way to make salsa. All I had to do was throw in some onions, and lime juice. I never knew that salsa from canned tomatoes could taste just as good as fresh. It had a good kick to it because I used tomatoes with jalapenos but if you want it milder, just use plain canned petite diced tomatoes.

Ingredients:

1 14.5 ounce can of petite diced tomatoes with jalapenos

1/2 cup chopped cilantro, chopped

1/2 cup onion, chopped

2 tablespoons fresh lime juice

Salt to taste

Yields a good size serving of salsa for 4-5

Time: 10 minute prep and 30 minute chill time.

Directions:

Add all ingredients to blender. Blend until desired consistency. Cover and refrigerate for at least 30 minutes before serving.

Fat-Free Black Beans

2012-01-13T14:05:00.001-07:00

Black beans are so good for you. They are high in fiber, protein and iron. Oh course all beans are tasty with oil or lard but they don't have to be. You can make tasty beans with no fat at all. They do take a very long time to cook from their dried state but they are worth it.

Ingredients:

16 ounce bag of dried black beans

8 cups of water (more as needed)

1 medium onion, cut in half

3 garlic cloves, minced

2 1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon fresh ground black pepper

1/2 teaspoon Chile powder

1/4 teaspoon cumin
1 bay leaf

Yields 6-8 side dish portions

Time: 5 minute prep and 3 hours cook time.

Directions:

Soak dried beans in water overnight or do a quick soak. Do do a quick soak add beans and 6 cups of water into a large pot. Bring to a boil, cover for 1 hour.

To cook bean: In large pot add all ingredients. Bring to a boil. Reduce heat to simmer and cook uncovered for several hours, stirring occasionally. Add more water as needed.

Beans are done when they are soft and break apart easily. Continue to cook down until water has evaporated, leaving a little bit in the pot (pictured below).

Remove bay leaf.

You can leave the beans as is or use a potato masher to make them a refried bean consistency. Add more water when mashing, if needed.

Cilantro Lime Rice

2012-01-12T10:04:00.000-07:00

I made this rice to change things up a bit. It's low-fat and easy to make. My husband loved it. I wasn't the biggest fan though. To me, it was too plain. I am sharing the recipe anyway because my husband love it so much. I bet if you are looking for a "lighter" side, you will love it too.

Ingredients:

1 tablespoon olive oil

1 cup long-grain white rice

2 cups water

1 teaspoon lime zest

2 tablespoons fresh lime juice

1/2 cup cilantro, chopped

Salt, to taste

Yields 6 side dish servings

Time: 5 minute prep and 25 minute cook time

Directions:

In a medium skillet heat oil over medium high heat. Add rice and saute until rice is a pale golden color. Add water and stir. Turn heat to simmer and cover. Cook for 20-25 minutes or until rice is fluffy and soft.

Before serving add lime juice, zest, cilantro and salt to taste.

Chicken Tortilla Soup

2012-01-10T17:00:00.004-07:00

This is a great recipe that I got off the website skinnytaste.com. The website was recommended to me by my friend Jemma. Thanks Jemma! I usually don't like low-fat dishes but this one was filled with flavor. I also added freshly fried tortilla strips and fresh avocado. It is very filling and can be served as a meal or as a starter (much smaller portion). I ended up adding 3 tsps of chipotle pepper to give it an extra kick. If you want a guilt-free and delicious soup to try, this is it!

Ingredients:

2 teaspoons olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 ounce can tomato sauce
2 teaspoon chipotle chile in adobo sauce (more or less to taste)
1/2 cup chopped cilantro (plus more for garnish)
15 ounce can black beans, rinsed and drained
2 cups frozen corn
14.5 ounce can petite diced tomatoes
1 teaspoon cumin
1/2 teaspoon dried oregano
2 8 ounce skinless chicken breasts
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
sour cream, for topping (optional)
sliced avocado, for topping (optional)
tortilla strips, for topping (optional)

Yields 6 meal sized servings

Time: 10 minutes prep and 4-6 hours cook time (crock-pot)

Directions:

Heat oil in a saucepan over medium-low heat. Add onion and saute until soft, about 3 minutes. Add garlic and saute for 30 seconds.

Add chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil.

Add cilantro and remove from heat.

To crock-pot add beans, tomatoes, corn, cumin, oregano and stir.

Pour in chicken broth mixture. Add chicken. Cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into soup.

Adjust salt and cumin levels to taste.

Serve with low-fat sour cream, cheese, scallions and cilantro. You can also add avocado and tortilla strips. Yummy!

Chicken Fajitas

2012-01-05T19:32:00.002-07:00

My husband has taken a stand against the fattening comfort food I have been cooking for the past few months. Since its the beginning of the year he has asked me (begged me) to start cooking lower fat dishes. This week I decided to make some Mexican dishes. I make the main components low-fat for him and I can still add as much cheese and sour cream to it as I want. It's really a win-win.

Ingredients:

Fajita marinade (recipe available on this blog)

2 lbs of chicken breast

1-2 bell peppers, sliced into strips

1 large yellow onion, thinly sliced

corn tortillas

sour cream, for garnish

shredded cheese, for garnish

chopped cilantro, for garnish
chopped scallions, for garnish

diced tomatoes, for garnish

Directions:

Heat cast iron grill pan over medium high heat (or a large skillet if you don't have a grill pan). When pan is hot add marinaded chicken (reserve marinade for cooking the veggies).

Cook chicken 5-6 minutes on each side or until done. Remove from pan and allow to rest on cutting board for several minutes.

Slice into thin strips.

If using a regular skillet use the same pan to cook the veggies that you cooked the chicken with. If you used a grill pan, use another skillet to cook the veggies.

Heat pan over medium and add leftover marinade.

Add sliced peppers and onions. Cook until limp.

Serve on corn tortillas and garnish with whatever you like. :)

Fajita Marinade

2012-01-05T18:33:00.002-07:00

I made chicken fajitas for my husband a couple days ago. The recipe I used was an adaption from Tyler Florance. I changed a couple things because I didn't have everything the recipe called for. The chicken turned out really well. It was very moist and juicy. I really liked the citrus notes and the garlic. I recommend adding some chile powder to spice it up a bit.

Ingredients:

1/4 cup canola oil

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

3 cloves garlic, minced

1 lime, juiced

1 small orange, juiced

1/3 cup cilantro, chopped

2-3 lbs meat of your choice

Directions:

Add all ingredients (except cilantro) into small bowl and whisk together. Stir in cilantro.

Pour marinade into a shallow pan or zip lock bag add meat. Seal and let marinade for 8 hours. If your meat is not covered completely be sure to shake the bag or turn the chicken in the pan halfway through.

Cook and enjoy.

Crunchy Peanut Butter and S'mores Cookie Bites

2011-12-31T10:30:00.007-07:00

A couple years ago I participated in a cookie exchange. I really wanted to make a cookie that no one had ever had before. After doing a lot of investigating I came across a great recipe. The only trouble was that it took hours to put the cookies together. They were such a hit but I didn't want to go through all that trouble making them again. This year I decided to try the cookie recipe as a bar. They still tasted great and it took a so much less time and effort to make. The original recipe is worth a try if you have the ambition to really impress your friends and family with something different. I will put that recipe at the bottom of this post if you are interested in trying it out.

Sorry the pictures on this post are so bad. My camera stopped working so I took these pics with my cell phone.

Ingredients:

1 cup crunchy peanut butter
3/4 stick of butter
2 1/2 cups powdered sugar
1 1/2 cups puffed rice cereal
12 ounces semisweet chocolate chips, melted
1 cup graham cracker crumbs
3/4 cup coconut flakes
1/2 to 1 cup marshmallow fluff

Yields around 2 dozen bites

Time: 30 minutes prep time and 5 minutes cooking time (in microwave)

Directions:

Pour chocolate chips in small microwave bowl. Microwave for 1 minute and 30 seconds on 50% reduced power. Stir and microwave in 20 second increments until chocolate is melted completely.

Line a 9x13 inch baking pan with parchment paper. Pour melted chocolate on paper and spread an even layer across bottom of pan.

I would recommend skipping this next step because it stopped the chocolate from sticking to the rest of the bar and it kept falling off.

But here it is if you were curious... Mix the graham cracker crumbs and coconut together. Evenly spread half the mixture across the chocolate.

In a small microwave bowl melt butter and peanut butter. Mix well.

Pour powdered sugar in medium bowl. Add melted peanut butter and butter mixture to the powdered sugar and mix well.

Fold in puffed rice cereal.

Place dollops of mixture on top of the chocolate mixture in pan. Refrigerate for 30 minutes.

Remove from fridge and gently spread topping into a smooth, even layer.

Spread marshmallow fluff in a smooth, even layer.

Spread the remaining graham cracker crumb/ coconut mixture on top of the fluff. If you skip the step that I recommend you will have plenty of this mixture, if you don't, you might want to make more to cover the top completely.

Cover and refrigerate for 2 hours before serving. To cut easily, pour hot water in a coffee mug. Place a sharp knife in the hot water and cut one section at a time. Replace knife when it becomes sticky.

It's best to cut small bites because this dessert is very rich. It is also recommended to not leave it out on the counter too long because the marshmallow fluff will melt and make a sticky mess (pictured below).

To make the fancy cookie version of this bar double all ingredients. This makes 4 dozen cookies and takes about 2 hours of assembly time and 3 hours of refrigerating time.

In a large bowl add peanut butter, butter and powdered sugar. Mix with electric mixer until smooth. Fold in rice cereal. Using a teaspoon scoop mixture into balls, then press into the shape of a quarter. Refrigerate for 30 minutes.
To make bites, dip cookies into melted chocolate then toss in the graham cracker crumbs/coconut mixture until coated. Double coat each peanut butter coin. Arrange on wire racks and refrigerate for 30 minutes.
Add marshmallow fluff to pastry bag. Add dollops of fluff to one cookie and sandwich with another until all cookies are assembles. Refrigerate for 1 hour.

Sugar Cookie Recipe

2011-12-30T13:03:00.002-07:00

This post is a little late since Christmas is over but I thought I would share it anyway. This was my first attempt at making sugar cookies and it was a bit more difficult than I thought it would be. I was happy when they turned out well. The dough was dry and cracked, making it hard to roll out. After they baked they looked like normal. They were buttery, crunchy and only slightly sweet. They tasted great after we frosted them up. I liked them so much that I ate the majority of them before I took a picture of them. That's why only two are pictured after we frosted them. :)

Ingredients:

2 & 1/4 cups of unbleached all-purpose flour

3/4 cup plus 2 tablespoons sugar

1/4 teaspoon salt

2 sticks (1 cup) unsalted butter, cold and cut into 1/2 inch pieces

2 large egg yolks

2 teaspoons pure vanilla extract

Yields about 2 dozen cookies

Time: 45 minutes prep (which includes 30 minutes of chilling) and 20 minutes cook time.

Directions:

Place 3/4 cup of the sugar, flour and salt in a bowl. Mix with hand mixer to blend ingredients.

Add butter and mix on low until butter is broken in tiny pieces, about 2 to 3 minutes.

Turn mixer on medium and mix until small clumps are about the size of peas, about 2 to 3 minutes.

In a small bowl whisk together egg yolks and vanilla.

Add egg mixture to the butter mixture and blend on medium-low until dough comes together in large clumps. Using your hands knead dough until it comes completely together. Divide dough into half.

Form dough into disks and cover tightly in plastic wrap. Refrigerate for at least 30 minutes.

You can chill in the refrigerator for up to 3 days and freeze for up to 2 months before using.

Place one disk of dough between two sheets of parchment paper and roll until 1/8 inch thick. If dough cracks it is too cold and needs to warm up a bit (although my dough continued to crack even after it was room temperature). If the parchment paper wrinkles while rolling it out, make sure to smooth out the wrinkles before continuing to roll it out.

Use cookie cutters to cut the dough into desired shapes and transfer to a parchment lined cookie sheet, spacing the cookies 1 1/2 inches apart from one another. Scrapes of dough can be gently kneaded and re-rolled until all the dough is used. Be careful though because the more you work the dough the tougher the cookies will be.

Preheat oven to 375 degrees F and place oven rack in the center. Before putting cookies in oven sprinkle them with the remaining sugar (if desired). Bake one pan at a time, rotating the sheet halfway through cooking. Cook anywhere from 8-13 minutes, or until light golden brown.

Transfer to wire cooling rack and cool completely. Decorate as desired.

There is no extra sugar on top of these cookies.

Cookies can be stored in an airtight container at room temperature for up to one week.

The Perfect Chocolate Chip Cookie Recipe

2011-12-29T20:05:00.006-07:00

When I was pregnant with my son I loved eating chocolate chip cookies. My favorite were the Pillsbury ones you get in the refrigerator section at the store. I was sooo sad to find out that they contain trans fats. I tried the natural alternatives but they just didn't taste the same. Thus I began my mission. I must have tried a dozen different combinations to figure out they best chocolate chip cookie recipe to suite my tastes. The one listed below is what I came up with. I figured out that not only are the quality of ingredients and proportions important but a couple other tricks really help make the perfect cookie. You will have to read the rest of the post to find out what those tricks are. :) I have had almost everyone who has tried these cookies ask for the recipe. I have also had someone ask me to bake them for a party they were throwing and another person ask me to bake them for their daughter's bake sale. Give them a try and let me know how they turn out for you.

Ingredients:

2 & 1/4 cups bread flour or unbleached all-purpose flour
1 cup salted butter (good quality), melted
1 teaspoon baking soda
3/4 cup granulated sugar (or baker's sugar)
3/4 cup light brown sugar, packed
1 large egg, 1 egg yolk
2 tablespoons milk
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (good quality, like Ghirardelli)

*This recipe makes soft and chewy cookie (pictured above), if you want more of a crunchy Chips Ahoy type cookie (pictured at the bottom of post), half the butter, reduce the flour to 2 cups and add 1/2 teaspoon of salt to the dry ingredients!

Yields 2 dozen cookies

Time: 1 hour & 10 minute prep (an hour in chilling in the fridge) and 30 minute cook time

Directions:

Melt butter, set aside. In a medium bowl mix flour, salt and baking soda.

In a large bowl mix butter and sugar with an electric mixer until creamy and even in consistency.

Slowly add eggs, vanilla and milk to the creamed mixture. Mix with mixer for about 30 seconds. Add dry ingredients to the wet ingredients. Mix well. Fold in chocolate chips.

Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to overnight.

Preheat oven to 375 degrees F. Line cookie sheet with parchment paper and place a generous dollop of cookie dough about 1 1/2 inches apart.

Bake for 6 minutes, then turn baking sheet to ensure even baking. Bake for an additional 5-7 minutes. Keep an eye on the cookies because they can burn easily. You want the sides to be be golden brown and the tops to not appear "wet".

Place cookies with parchment paper on a wire cooling rack. These cookies are best served fresh and slightly warm.

Tricks I have learned....

Only use top quality butter (never use margarine) and chocolate chips.
Make sure the cookie dough is cold when you put it on the pan. It keeps the cookies from becoming flat.
Always use a silicon baking mat or parchment paper to keep cookies from sticking to baking sheet.
Always turn cookie sheet halfway through cooking to make sure they cook evenly.
Use a small ice cream scoop to place dough on cookie sheet so they will be the same size and shape (I didn't do this to the cookies pictured above).
If using a baking stone- Place stone in oven while it is preheating. Place cookie dough on parchment paper on the counter and then place that directly on the hot stone.

If using a stand mixer- Place butter and sugar in mixing bowl. Using the paddle attachment mix on medium speed, about 2 minutes.While still mixing add vanilla, eggs and milk. When well incorporated mix in salt, baking soda and flour. Mix until blended then turn the speed down to stir. Add chocolate chips and mix for an additional 15 seconds.

Homemade Mac N' Cheese

2011-12-21T15:06:00.004-07:00

Who doesn't love a good macaroni and cheese? It's personally one of my favorite things to eat. I recently went to visit my grandmother and she requested I make this. It's super easy and pretty quick. You have to try it! If you do, make sure to use sharp cheddar and not mild.

Ingredients:

1 1/2 cups (12 ounces) small elbow noodles, uncooked

4 tablespoons butter, unsalted

4 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup heavy cream

1 cup milk

2 cups sharp cheddar cheese, shredded (plus more to top the breadcrumbs)

1/2 cup bread crumbs, unseasoned

Yields 4 servings (I usually double it when cooking for more than my husband and son)

Time: 15 minutes prep (includes cooking the noodles) and 35 minutes cook time.

*If you are a good multi-tasker you can save time by cooking the noodles while you make the cheese sauce.

Directions:

Preheat your oven to 400 degrees F. Cook noodles as directed on box. Drain and rinse with cold water. Noodles should be slightly more al dente then you usually like. They will continue to soften when you bake them in the oven later.

In a medium saucepan melt butter over medium high heat. Add flour, salt and pepper, whisking constantly. This makes a roux.

Lower heat to medium. Add cream and milk. Whisk constantly as the mixture thickens to desired consistency, 5-10 minutes.

Don't step away during this part, it can burn quickly.

Add cheese into mixture. Stir well and allow cheese to fully melt, about 3-5 minutes.

Add noodles to cheese mixture in saucepan. Make sure cheese sauce is evenly coating all noodles. Pour into a baking pan. Top with breadcrumbs and then with a thin layer of cheese.

I topped half with sliced fresh tomatoes, per my grandmother's request.

Bake for 20 minutes or until bubbling and breadcrumbs are golden.

I cheated and finished browning the breadcrumbs via the broiler.

Freezing and storing: This dish is great to make ahead of time and freeze. Follow all steps up to the part where you top with breadcrumbs and cheese. Simply pour the cheese/noodle mixture in an airtight container and freeze. It's good for up to 1 month in the freezer. The night before you want to make it, place the frozen mixture in the fridge. When it is defrosted top with breadcrumbs, cheese and bake normally.

Baking 101- The Difference Between Flours

2011-12-16T10:56:00.000-07:00

Shopping for flour can get confusing when you are bombarded with so many different choices. Most people just go with all-purpose flour or whole wheat. You see the bread flour and can assume its for baking bread, but why? What makes one flour better suited for one type of baking and not another. There is a lot to know. Here is some basic info about the different types of flour out there. Hopefully this will help you make the right choice in your quest for baking perfection.

Cake flour-
It contains 5 to 7 percent protein (considered low) which produces a very tender, fine crumb. This type of flour is important if you want a light angel food cake, sponge cake, chiffon or other foam cakes. Another upside is that it contains such little protein that its virtually impossible to over mix and over develop the gluten (which stiffens the cake).

Pastry flour-
It contains 7 to 9 percent protein. This flour is great for making pie crusts. It is just enough protein to create gluten to hold the pie crust together but won't become still from over mixing. Apparently this type of four can be difficult to buy at a regular grocery store. If you want to try it, look for it at the bulk section of a natural foods store. You can also substitute this type of flour with unbleached all-purpose flour.

Self-rising flour-
It contains 7 to 11 percent protein. This is considered low to medium protein flour that is similar to pastry and all-purpose flour. It also contains 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour. You should only use this flour in recipes that specifically calls for it.

All-purpose flour-
It contains 7 to 12 percent protein. This is probably the most common type of flour that people buy. It can be used for just about every type of baking, although it is usually not the best choice for most recipes. The old saying "jack of all trades, master of none" is true for this flour. One of the big reasons this type of flour is not good for specific baking, such as pastries, is because it is not consistent. The reason for this is that each brand of flour has its own blend that has varying protein levels.

You should also stay away from bleached all-purpose flour. When it is bleached it takes away flavor and protein. According to Cindy Mushet, you should stick to national brands such as Gold Medal. Be sure you get unbleached.

Bread flour-
This contains a high level of protein, between 12 to 14 percent. It is great for making bread because the high level of protein helps produce enough gluten. Gluten helps the bread expand whilst still holding its shape (For more information check out my upcoming post on how gluten works). I also use bread flour in my chocolate chip cookie recipe because it produces a hardier cookie. If you are having trouble producing flat cookies you should try using this type of of flour instead.

Wheat flour-
This type of flour also is high in protein. I could not find the specific percentage though. Since it is higher in protein it produces a good amount of gluten and can be in bread making. You can also use this type of flour in your other baking goods but be aware that it produces a denser product.

I recently took a bread making class and was surprised to find out that the wheat flour sold next to the other flours at the grocery store are not as good for you as you would think. In order for the flour to stay fresh at room temperature for an extended period of time, the manufacturer must remove much of the "good for you" elements found in the wheat kernel. The only difference between the wheat flour and unbleached all-purpose flour at the store are the addition of 3 B vitamins. Wheat flour is much better for you but only if it has been freshly milled. You can find this flour at health food stores in the refrigerator section.
For more information please check out http://ourdailykneads.com/index.php?option=com_content&view=article&id=22:a-single-seed-of-wheat&catid=39:nutritional-information&Itemid=2

Storing flour-
All flour should be stored in an airtight container. It can be left at room temperature but Refrigerating or freezing can significantly extend the shelf life of all flours. White flours only have a shelf life of 9 months and whole wheat flour at the supermarket, only a couple months. It is important to keep fresh flour because it will dry out and cause your ratios to be off in your recipes.

How To Make Your Berries Last Longer!

2011-12-07T13:46:00.002-07:00

This tip is from my friend Rutie's blog at http://spiceoflifeasawife.blogspot.com/. I haven't tried it yet but I am very excited to. There is nothing I hate more than to buy expensive berries and have them become moldy by the next day. If you try this, let me know how it works for you!

It's super easy to do...

Mix 1 part vinegar (apple cider is recommended) to 10 parts water. Rinse berries with the mixture to kill bacteria and spores!

Cheesy Au Gratin Potato Recipe

2011-12-05T09:30:00.002-07:00

I have noticed a trend in my cooking over the past several months. I have been focused on comfort foods. It may be because its the holiday season, or that I recently moved to freezing cold Colorado or maybe its because I am nearing my 8th month of pregnancy. :) Anyway, this dish is great comfort food. Who doesn't love cheesy, creamy potatoes with a hint of garlic? I served it on Thanksgiving and it was a great hit. I tried to get feedback from my husband about what to change for the next time I make it and he told me "don't change a thing". Hope you enjoy!

Ingredients:

4 Russet potatoes, sliced to 1/4 inch slices
1 medium yellow onion, diced
Salt & pepper to taste
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
2 cups whole milk
2 cups sharp cheddar cheese, shredded

Yields a side for 5-6 people

Time: 10-30 minutes prep (depending on how you cut the potatoes) and 1 hour 45 minutes cook time.

Directions:

Preheat oven to 400 degrees F. Butter a 9x13 baking dish. Layer dish with sliced potatoes and gently mix in diced onions.

In a medium saucepan melt butter over medium heat. Add minced garlic and saute for about 30 seconds. Mix in flour and salt, stirring with a whisk for about 1 minute.

Stir in milk. Cook until mixture has thickened. Stir in cheese all at once and continue stirring until melted, about 30 seconds to 1 minute.

Pour cheese mixture over potatoes and gently combine so all the potatoes are covered. Lightly top with additional cheese (optional). I used freshly grated aged Parmesan cheese.

Cover tightly with non-stick foil or foil sprayed with cooking spray and cook for about 1 1/2 hours or until potatoes are soft and the liquid is absorbed.

If you like a crusty top, remove foil 15-20 minutes before taking out of the oven.

Homemade Creamed Corn Recipe

2011-11-28T11:00:00.003-07:00

Canned creamed corn was one of my favorites growing up. However, as an adult canned creamed corn grosses me out. My husband is not a fan either. This Thanksgiving I wanted to see if homemade creamed corn was much better. This creamed corn recipe was really good. I plan on making it at my future holiday dinners and maybe every once in a while through out the year (it has too much fat to have all the time). The original recipe calls for frozen corn but I opted fresh instead. I think frozen corn tends to be mushy and since its already creamed I thought it needed the crunch and sweetness of fresh.

Ingredients:

2 1/2 cups of fresh corn kernels (5 or 6 cobs) or 2 (10 ounce) packages of frozen corn
1 cup heavy whipping cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated aged Parmesan cheese, plus more for garnish

Yields 6 servings

Time: 20 minutes prep and 15 minutes cook time.

Directions:

Shuck and clean the corn. Blanch- In a medium to large pot fill 3/4 of the way with water. Bring to a rapid boil. Add a couple pinches of salt and add the corn.

Return to boil and let boil for 5 minutes.

Drain corn and shock (place in an ice water bath).

Drain the water. Holding the corn vertically and using a sharp knife, cut the kernels off the cob. Using the backside of the knife, scrape the corn to remove the pulp from the cob.

In a large skillet or saucepan add the corn, butter, cream, salt, pepper and sugar. Mix well and heat over medium until butter is melted. In a small bowl whisk together milk and flour. Add to the corn mixture.

Let simmer until sauce is thickened and corn is soften to desired texture. Remove from heat and stir in Parmesan cheese. Garnish with freshly grated Parmesan cheese and serve immediately.

I have made this recipe twice. The first time I thought it would be really good to add a lot of Parmesan cheese to the top and bake in the oven to melt. I did not like this version at all. It was way too cheesy and overwhelmed the dish. The second time I just garnished the corn with a little bit of the Parmesan cheese. Both my husband and I thought this was the best tasting way.

Homemade Cranberry Sauce (with Pineapple)

2011-11-26T09:03:00.001-07:00

You can whip this quick and easy sauce up in a matter of minutes. It tastes great and is better for you because it's made of fresh fruit. You can skip adding the crushed pineapple at the end and serve the traditional sauce. However, you should give the pineapple a try if you have never had it. It adds texture and the sweetness of the pineapple cuts the sourness of the cranberry. It becomes more palatable for kids and people that are not normally fans of the traditional sauce.

Ingredients:

1 (12 ounces) package of fresh cranberries, rinsed well
1 cup granulated sugar
1 cup water
* Optional- 1 can (20 ounces) crushed pineapple, drained well

Yields 2 cups (with no pineapple) and 3 cups (with pineapple)

Time: 5 minutes prep and 10 minutes cook time.

Directions:

In a medium saucepan add water and sugar. Bring to a boil until sugar is completely dissolved.

Add cranberries and return to boil.

Let boil for 10 minutes.

Place in an airtight container and let cool on counter to room temperature.

Or add the crushed pineapple (drained) and stir in well.

Serve or store in the refrigerator. You can also freeze any extra and serve at your next holiday!

Almond Stuffed Bacon Wrapped Dates

2011-11-23T12:41:00.000-07:00

If you haven't yet tried a bacon wrapped date, I highly recommend that you do. I am not the biggest fan of dates but they pair very well with the crispy bacon. They are easy to make and are not very well known yet so it can be a nice change of pace. The flavor combination reminds me of having pancakes and bacon with maple syrup. When selecting your bacon avoid really thick cuts and maple flavored bacon (its already sweet enough). When selecting the dates try to use small and medium sized ones. The large dates throw off the balance by making it too sweet. When you bite into them, the bacon should be crisp and salty and the date should be moist. The almond in the center gives it an extra crunch, which is very much needed. You can also stuff the dates with blue cheese, goat cheese, and other types of nuts. The recipe below is my favorite combo.

Ingredients:

1 package of smoked bacon
1 package (30-35 count) dates, pitted
whole almonds, unsalted (30-35)
Toothpicks

Yields small appetizer for about 6-8 people

Time: 20 minutes prep and 30 minutes cook time.

Directions:

Preheat oven to 375 degrees F. Stuff the dates with one almond each. This should be easy since there is a hole where the dates have been pitted.

Place stuffed date on strip of bacon and wrap until covered. Cut with scissors or knife

Try to minimize overlap because it will cause that section to be less cooked then the rest of the bacon.
Expect to have left over pieces of bacon.
Keep bacon in refrigerator until you need to use it. Warm bacon is hard to cut and handle.

Using a toothpick pierce the date to keep bacon securely attached.
Make sure to avoid the almond when inserting toothpick.

On a foil lined baking pan, bake in preheated oven for about 15-2o minutes or until bacon looks crispy and dark.

You don't want the bacon to be under cooked because this appetizer really needs that extra crunch.

Check to see how well the underside of the dates are cooked.

If desired, turn and cook for an additional 10 minutes or so. Make sure to keep an eye on them because they can burn quickly.

Place dates on paper towel lined plate and let cool for about 10 minutes before serving.

This last batch that I made ended up not being very salty at all. This is a huge problem because the salt is needed to balance the sweet of the date. I think the problem was the brand of bacon that I used. My husband had the great idea of making a salt water solution and lightly spraying the dates with it. The water evaporated and left the dates with the right amount of salt. It worked like a charm and saved the day!

Super Simple Turkey Brine

2011-11-22T20:20:00.004-07:00

I am not a turkey roasting expert but have made several in my life. The biggest thing that I have learned to make a moist, delicious turkey is to use a brine. You can use the brine as the main seasoning, or use a simple one and flavor your turkey in another way. This year we decided to make a maple and bacon flavored turkey so we used a simple brine, we didn't want too many conflicting flavors. If you want to make a fancy brine there are many good recipes online.

Ingredients:

1 (12-15 pound) turkey, defrosted or fresh
1 gallon of water
1 cup of sea salt
1 cup of sugar
Ice
Several tablespoons dried sage

* You can also add lots of your favorite fresh or dried herbs to spice up this simple recipe.

Yields brine enough for one turkey.

Time: 1-2 hour prep and 12-15 hours soaking time (1 hour for every pound of turkey)

Directions:

Make sure your turkey is fully defrosted. This can take a couple days in the refrigerator so plan accordingly.

In a large pot bring water to a boil. Add sugar and salt and let dissolve. Remove from heat. Let brine cool to room temperature. Add herbs.

Remove neck and gizzards from the inside of your turkey. Rinse well and pat dry.

In a large, sturdy container (I used a garbage bag) place turkey. Pour in brine mixture and add several cups of ice. Make sure all parts of the turkey are covered with mixture. Cover (or in my case, tie bag) and place in refrigerator.

Refrigerate 1 hour for every pound of turkey.

Do not let brine longer as it will produce a very salty bird.

When the turkey is brined for the directed amount of time rinse very well and pat dry.

Prepare and cook turkey as desired. Be careful with cooking times because a brined bird is supposed to cook more quickly than a non-brined bird.

Enjoy!!!

Maple Roasted & Bacon Wrapped Turkey w/ Cornbread Stuffing

2011-11-22T19:54:00.000-07:00

Wanna mix things up from the traditional turkey you prepare every year? This recipe is from Tyler Florence, my favorite chef. I have tried dozens of his recipes and have LOVED every single one, this one was no exception. The meat was very moist and juicy. The outside was sweet and savory. The cornbread stuffing was to die for and the pan drippings made an incredible gravy. It was such a hit that there were no left-overs! :( I will make this again for sure, although I plan on making a couple small adjustments which will be noted in the directions section.

Ingredients:

1 12-15 lbs brined turkey (recipe available on this blog)
1 cup unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Yields about 12-15 (1 pound) servings of turkey

Time: 1 hour prep and 3 hours cook time.

Directions:

Preheat oven to 350 degrees F and remove top oven rack.
In mixing bowl mash butter and sage together well until butter has green flecks in it.
Season with salt and pepper.

In a saute pan melt 4 tablespoons of sage butter, add onions and cook until soft and golden, about 15 minutes. Remove from heat.

In a medium mixing bowl combine cornbread, sauteed onions mixture, heavy cream, egg and just enough chicken stock to moisten but not make soggy (about 1/2 cup).
Mix well and season with salt and pepper.

Generously sprinkle salt and pepper on outside of turkey. Using your fingers, gently lift skin from breast and legs of turkey.

Place sage butter under skin and massage. Fill the bird with the stuffing, not packing it too tightly. Place the remaining stuffing in a buttered baking dish.
(When turkey is done in the oven bake the stuffing at 350 degrees F for about 15 minutes).

Place turkey on baking rack on roasting pan and put into oven.

Mix maple syrup and hot water in small mixing bowl or saucepan. Use this to baste the turkey every 30 minutes. (Don't be tempted to make more glaze to baste, this will cause the pan drippings too sweet, thus making the gravy too sweet).

After about 2 hours of cooking take the bird out of the oven and place the bacon on top, slightly overlapping.

The turkey is supposed to take about 3 hours to cook. I used a convection oven and it only took 2 hours.
A brined turkey is supposed to cook more quickly than a non-brined bird as well.
If the bird starts getting too brown, place foil on top.

The turkey is done when an instant read thermometer reads 170 degrees at the meatiest part of the bird AND the juices in the thigh pieces run clear.

Place turkey on a cutting board and let rest for 20 minutes before carving.

To make the gravy: Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat.

Whisk the flour into the drippings, whisking constantly to avoid lumps. Slowly add chicken stock until it becomes a little thinner than the consistency you desire. Season with salt and pepper and add the lemon juice (to brighten the flavor). Let simmer for 5 minutes. Strain to remove any particles, if desired.

Watergate Fruit Salad

2011-11-22T14:38:00.003-07:00

This yummy fruit salad certainly tastes better than it looks. It isn't a dish that I normally would make because the ingredients are processed and there really isn't much fruit in it, but it tastes so good!! My aunt Cindy made it last year at Christmas and it was delicious. It is also very easy to make and only requires a few ingredients. It tastes better when it sits in the fridge for a few hours, so you can make it well in advance.

Ingredients:

1 can (20 ounces) of crushed pineapple, undrained
1 cup miniture marshmallows
1 1/2 cup cool whip, thawed
1 package (4 1/2 serving size) of Jell-O brand pistachio pudding mix
1/2 cup chopped pecans

Yields (8) 1/2 cup servings

Time: 5 minutes prep and 1 hour (at least) refrigeration time.

Directions:

Mix all ingredients except cool whip in a large bowl.

Gently fold in cool whip until just blended.

Cover with foil or plastic wrap and refrigerate for at least 1 hour before serving. This allows the marshmallows to soften and the flavors to blend.