The Sweet and Savory Kitchen

Honey Ginger Pork Tenderloin

2011-04-06T07:14:00.000-04:00

I know I keep mentioning the weather in my posts lately, but I am feeling a bit disappointed so far this Spring. I’m not sure you can even call this Spring weather yet, but I am hopeful we will be seeing some 60 and 70 degree weather soon. We have had a couple of windows of opportunity to grill and of course I have taken full advantage. This pork tenderloin was delicious. The marinade provided hints of our favorite Asian flavors. I decided that instead of discarding the marinade I would reduce it down and serve along side the pork, which provided even more flavor.

Honey Ginger Pork Tenderloin

(2) 3/4-pound pork tenderloins

1/4 cup honey

1/4 cup soy sauce

1/4 cup oyster sauce

2 tablespoons brown sugar, packed

1 tablespoon plus 1 teaspoon minced peeled fresh ginger

1 tablespoon minced garlic

1 tablespoon ketchup

1/4 teaspoon onion powder

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

Parsley, for garnish, if desired

Source: The Way the Cookie Crumbles, originally from Epicurious

Ham and Gruyere Party Sandwiches

2011-03-30T07:14:00.000-04:00

When planning a food menu to serve for a party or to feed a crowd, I always look for a few items that can be made ahead of time so that I’m not too stressed the day of the event. Most everyone enjoys a ham and cheese sandwich, especially when the cheese is gruyere! The sliders can be made the day before, stored in foil, and placed in the oven 20 minutes before serving. The butter, mayo, mustard, chives, and thyme all work well together and make a great condiment to the sandwich. Another plus is that the sandwiches can also be frozen for later use.

Ham and Gruyere Party Sandwiches

1/2 cup butter, softened

1/2 cup mayonnaise

1/4 cup Dijon mustard

2 tablespoons minced chives

1 tablespoon minced fresh thyme

4 (15 oz) packages slider buns

2 1/2 pounds very thinly sliced deli ham

1 1/2 pounds Gruyere cheese, shredded

In a medium bowl, combine butter, mayonnaise, mustard, chives, and thyme, stirring until smooth.

Using a serrated knife, cut buns in half crosswise, keeping edges of buns attached to each other.

Spread butter mixture evenly over bottom halves of buns. Top evenly with ham and cheese; cover with bun tops. Wrap each set of six sandwiches in heavy-duty aluminum foil, and refrigerate up to 2 days.

Preheat oven to 350 degrees.

Bake wrapped sandwiches, directly on oven rack, for 20 to 25 minutes or until heated through.

To freeze ahead, place wrapped sandwiches in freezer, and freeze up to one month.

Remove from freezer, and let stand at room temperature for 30 minutes. Bake as directed.

Source: Cooking with Paula Deen, November/December 2010

Ham and Cheese Pretzel Bites

2011-03-28T07:14:00.000-04:00

For those reader’s that haven’t given up on me, thanks for being so patient. We spent a week on a cruise vacation and returned back to winter and snow in New York. I keep thinking now that I’m no longer in school, things will calm down some, but I haven’t been able to nail down a routine and get back to blogging. While I still can’t promise a ton of posts, I am doing my best to test out new recipes in the kitchen and hope to be able to share some with you soon.

After trying homemade pretzel bites back in October, I’ve been wanting more! This time I tried another variation… pretzels filled with ham and cheese. The pretzels were just as addicting. Soft dough filled with gooey cheese and ham. I opted to serve the pretzels plain, but if I had a good recipe for a cheese sauce, it would have been even better.

Ham and Cheese Pretzel Bites

For the Dough:

1 1/2 teaspoon instant yeast

2 tablespoons light brown sugar

1/4 cup warm water

1 cup warm milk

2 1/2 to 3 cups all-purpose flour

For the Filling:

1'/2 cup small diced ham

1/2 cup shredded sharp cheddar cheese

To Finish:

6 cups water

4 teaspoons baking soda

4 tablespoons unsalted butter, melted

Kosher salt (or pretzel salt), for topping

To Make the Dough:

Combine yeast, brown sugar, water, milk, and 2 1/2 cups of flour in the bowl of a stand mixer fitted with the paddle attachment. Mix until a dough has formed into a ball. Switch to the dough hook and knead on low speed until soft, elastic dough forms. Add the remaining 1/2 cup of flour, 1 to 2 tablespoons at a time until the dough is tacky but not sticky.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1 1/2 to 2 hours.

To Finish:

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Stretch or roll one piece of the dough into a 12 x 4 inch rectangle. Sprinkle some of the diced ham and the shredded cheese over one third of the dough closest to an edge, lengthwise. Roll up tightly, filling edge first, so that the filling is tightly sealed inside. Slice the log into 12 pieces and transfer to a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the remaining three portions of dough, and the remaining filling.

Preheat oven to 400 degrees. Bring the six cups of water to a boil in a large pot. Add the baking soda and reduce the heat to a gentle simmer. Boil the pretzels in batches, cooking for about 20 seconds and turning once. They should be slightly puffed. Use a slotted spoon or skimmer to transfer them back to the baking sheet.

Bake until puffed and golden brown, about 15 minutes. Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.

Source: Annie’s Eats, originally from Gourmet, October 2009

One Year Ago Today: Peanut Butter Whoopie Pies

Samoa Bars

2011-03-11T07:13:00.000-05:00

I’m sure many have noticed the girl scout troops out at local grocery stores and elsewhere selling their famous cookies. I have so many favorite girl scout cookies, its so hard to just purchase one box. The Samoa cookie is among my favorites. The amount of cookies per box seems to have shrunk, making each cookie a sacred treat. This year I decided that I would forego actually purchasing the cookies and try making them myself. Do to the many steps involved in this process, I decided that bars would be the easiest and fastest ways to duplicate the cookie. The cookie itself is a shortbread cookie, topped with caramel and coconut, drizzled with chocolate on top, and coated with chocolate on the bottom. The bars tasted just like the famous girl scout cookies and the best part is you can now enjoy them anytime of year!

Samoa Bars

For the Cookie Base:

1/2 cup sugar

3/4 cup butter, at room temperature

1 large egg

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

For the Topping:

3 cups shredded coconut (sweetened or unsweetened)

12 oz chewy caramels

1/4 teaspoon salt

3 tablespoons milk

10 oz semi-sweet or dark chocolate (such as chocolate chips)

To Make the Cookie Base:

Preheat the oven to 350 degrees.

Lightly grease a 13 x 9 inch baking pan or line with parchment paper. In a large bowl, cream together sugar and butter until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20 to 25 minutes or until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

To Make the Topping:

Preheat the oven to 300 degrees.

Spread coconut evenly on a parchment lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on the baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3 to 4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with spatula.

Place dollops of the topping on the shortbread base. Using a spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into bars. The batch should make approximately 30 bars.

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate into a piping bag or Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Source: Baking Bites

Chicken Enchilada Dip Roll-ups

2011-03-09T07:14:00.000-05:00

Sometimes I feel that wraps/roll-ups are a bit underrated. I always seem to over look them when browsing for things to make. They may not carry the “wow” factor, but they always turn out really good and have the added bonus of being quick to make and usually something that can be made ahead of time. This appetizer is served cold and packs all the flavor of a chicken enchilada. The original recipe calls for a southwest flavored rotisserie chicken, which I’m sure would add even more flavor, but I decided to use regular chicken breast since I already had some at home. I was also a little disappointed I couldn’t find the jalapeno cheddar tortillas because that would have also added an extra punch of flavor, but overall the rollups turned out great and would definitely make a great appetizer for a crowd.

Chicken Enchilada Roll-ups

2 (8 oz) packages cream cheese, softened

1 1/3 cup shredded Mexican blend cheese

1 teaspoon garlic, finely minced

1 1/2 tablespoons chili powder

1 teaspoon cumin

cayenne pepper to taste

salt to taste

2 chicken breast, cooked and shredded

1/2 bunch cilantro, chopped

4 green onions, chopped

1 can Rotel tomatoes, drained

1 package jalapeno cheddar tortillas (I couldn’t find these, so I just used regular tortillas)

Mix cheeses together until well blended. Add garlic, chili powder, cumin, cayenne, salt, chicken, cilantro, green onions, and rotel tomatoes. Mix well.

Divide filling out between eight or nine tortillas. Place one heaping spoonful on each tortilla. Spread to edges using a metal spatula. Tightly roll tortillas and refrigerate for at least one hour.

Remove rollups and cut off ends with no filling. Slice each rollup into six pieces each. Serve immediately or refrigerate until needed.

Source: Cooking This and That

Buffalo Chicken Pizza

2011-03-07T07:14:00.000-05:00

Living in New York, it is always so tempting to order take-out from a local pizza joint. The pizza here is so good and there is always an endless supply of different pizza’s to try. If I lived anywhere else, our family would probably have a “homemade pizza night” each week. That being said, I always forget how good the homemade version can be and honestly it is super easy to make. Buffalo chicken pizza happens to be one of our favorites so I was happy to find a recipe to make at home. I was already planning on making a chicken bacon ranch pizza for dinner last week, so I decided to also try this recipe. Eating both side-by-side, I must say I think I have a new favorite! The amount of hot sauce was perfect for my taste buds, but if you like things really spicy, you can always add more. Bleu cheese can also be added for even more flavor.

Buffalo Chicken Pizza

1/2 batch of pizza dough

1 medium sized boneless, skinless chicken breast

3 tablespoons hot sauce (such as Frank’s)

2 tablespoons unsalted butter

1/2 cup ranch dressing

6 to 8 oz shredded mozzarella cheese

1 tablespoon fresh parsley, for garnish if desired

Place pizza stone in a clean oven and heat for 20 to 25 minutes at 500 degrees.

Meanwhile, cook chicken in a grill pan or in a sauté pan over medium-high heat for 5 to 7 minutes or until cooked through. (If the chicken hasn’t fully cooked, it will finish cooking in the oven.) Add hot sauce and butter to sauté pan, heat through, and toss in the sliced/chopped chicken to coat. Remove from the heat and set aside.

On a well floured surface, roll out dough to desired thickness. Place dough on pizza stone. Spread ranch dressing out evenly on the dough, leaving a one inch border around the outside edge of dough. Add chicken and any leftover sauce from the pan. Sprinkle on the mozzarella cheese.

Bake at 500 degrees for ten to twelve minutes. Remove the stone from the oven and sprinkle with parsley, if desired. Allow pizza to sit for a couple of minutes before cutting. Serve hot.

Source adapted from: Smells Like Home

Spicy Sausage Dip

2011-03-01T07:14:00.000-05:00

Can you believe it is March already? I am ready for Spring weather, so I am looking forward to some changing temperatures! Thank you for sticking with me through my break. I am happy to say that I have successfully completed my thesis and will be graduating with my MBA in May of this year! I really did take the time off and tried to stay out of the kitchen as much as possible, so I don’t have many new recipes to share, but I did have a few saved up. This recipe is one that actually made an appearance on New Year’s Eve and happened to be the favorite appetizer of the evening. This was a nice change to the normal queso dip usually served. Loaded with cream cheese, chorizo sausage, and rotel tomatoes the dip has a creamy and spicy kick. The heat can be controlled by using a milder sausage and/or less hot sauce. The dip can be served with crackers, bread, or tortilla chips. This makes the perfect appetizer for game day and is sure to please the men in your life!

Spicy Sausage Dip

16 oz package pork sausage

1 can diced tomatoes with mild green chilies, undrained (I used Rotel)

2 (8 oz) packages of cream cheese, room temperature

hot sauce to taste (such as Sriracha or tobasco)

Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

Source: My Baking Addiction

Taking a break…

2011-01-24T07:27:00.000-05:00

For those that might be wondering where I was last week, I apologize. I have been trying to avoid anything that is a distraction from my thesis. Trust me when I say, the kitchen is my biggest distraction. I am determined to get my thesis done so that I can completely finish my MBA program. With that being said, I am going to continue to take time off from blogging. I’m not sure for how long and I might post a few recipes here and there, but I want to try to give myself the best environment possible to finish the last stage of my master’s program. Keep me in your thoughts and prayers!

Governor Bars

2011-01-14T07:14:00.000-05:00

Sometimes my sweet tooth cravings come when there is not really enough time to spend in the kitchen baking. That is when I start searching for a no bake recipe that will satisfy the cravings in less than half the time. I have been in a rice krispy mood lately and wanted to also incorporate rice krispies into the no bake recipe requirement. This was the perfect recipe to satisfy both cravings. The chocolate layer on top is quite rich, but is balanced by the rice cereal bottom. I’m not sure why the bars are named “governor”, but they are pretty addicting and hard to resist!

Governor Bars

6 cups Kellogg’s Rice Krispies

1 cup peanut butter

1 cup honey

1 cup sugar

12 oz bag semi-sweet chocolate chips

12 oz bag butterscotch chips

Place rice krispies and peanut butter in a large mixing bowl. Do not mix together yet; set aside.

Heat the honey and sugar in a medium saucepan until it is just boiling. Immediately remove from heat and pour into the bowl with the Rice Krispies and peanut butter. Mix with a wooden spoon until combined. Lightly press the mixture into a greased 9 X 13 inch pan.

Melt the chocolate chips and butterscotch chips in a microwave safe bowl for about one minute, stirring every 30 seconds. Stir until melted and smooth. Spread evenly on top of the rice krispies. Let cool until hardened before slicing into bars.

Source: Pennies on a Platter

One Year Ago Today: Yummy Potatoes

Slow Cooker Chili

2011-01-13T07:14:00.000-05:00

Yesterday was another snow day here in New York. There is so much snow in our driveway and yard, it is overwhelming! Having the day off from work means that I can snuggle under the covers for most of the day. When it comes to eating, a big pot of chili comforts the soul. This version happens to be a favorite of mine due to the ease of cooking. All the work is done in the Crockpot, allowing it to simmer away with little effort from the cook! Growing up, I never ate chili without some corn chips, making an average bowl of chili into Frito chili pie. However you choose to serve the dish, the results will be a hearty and satisfying bowl of chili that everyone can look forward to on a cold winter day.

Slow Cooker Chili

1 pound ground chuck

2 (15 oz.) cans red kidney beans, drained

1 (26.5 oz) can garlic-herb spaghetti sauce

1 (14.5 oz) can diced tomatoes

2 tablespoons chili powder

1 teaspoon ground black pepper

1/2 teaspoon salt

Garnishes: Sour cream, Cheddar cheese, corn chips, and/or minced green onion

In a medium skillet, cook ground chuck over medium-high heat until beef is browned and crumbles. Spoon beef into a 6-quart slow cooker; add beans, spaghetti sauce, tomatoes, chili powder, pepper, and salt. Cover, and cook on low for 6 hours. Garnish with desired toppings.

Source: Cooking with Paula Deen, January/February 2008

One Year Ago Today: Island Pork Tenderloin

Thai Honey Peanut Chicken

2011-01-11T07:14:00.000-05:00

One thing that hasn’t changed with my taste buds is I still love peanut butter with anything. Before I started branching out and trying new things, I only stuck to things I knew. When my husband wanted Thai food, the only thing I would order was some variation of peanut chicken. Thankfully, I have broadened my horizons, but every now and then I still love peanut chicken. This is a fast dinner that satisfies my Thai cravings without getting take-out. Many of the ingredients are already located in your pantry. The chicken has lots of peanut butter flavor with a generous portion of sauce that soaks in to the rice, giving the dish lots of flavor with every bite.

Thai Honey Peanut Chicken

1 pound chicken, cut into chunks

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon freshly squeezed lime juice

1 teaspoon garlic, minced

1 tablespoon peanut butter

1/2 teaspoon curry powder

1 teaspoon sriracha (optional)

Sesame seeds, for topping

Mix ingredients and marinate chicken for two to three hours.

Cook chicken in the sauce over medium-high heat for seven to eight minutes or until chicken is done. Sevre topped with sesame seeds.

If sauce is too thin, mix together 1 teaspoon cornstarch and 1 tablespoon water. Reduce heat to medium-low and add the cornstarch mixture.

Serve with rice.

Source: Tasty Kitchen

Starred Recipes Recap

2011-01-10T07:14:00.000-05:00

Well 2011 is moving along! So far January in New York has been quite cold and snowy. Over the weekend I celebrated a milestone. I have finished all course work for my MBA program. I started in September 09 and have finally reached the home stretch. The only thing left is to finish my thesis, so while I’m not out of the woods yet, I’m so much closer!

Here are some of the recipes that caught my eye last week:

Pink Parsley posted a Spiced Chipotle Honey Chicken with Sweet Potatoes that sounds like a great one-pot, week night dinner.
Although I have never tried the “original”, Buttercream Barbie posted a copy cat recipe of Starbucks Classic Coffee Cake that looks like a great breakfast treat with a cup of coffee.
It seems I can’t break away from the peanut butter chocolate combination. Handle the heat posted Rich Chocolate Peanut Butter Squares that look irresistible.
Smells like Home posted homemade Pizza Bites, which I have seen before and finally have the itch to try it myself. The homemade version looks ten times better than the pizza rolls from the store.

German Chocolate Cake

2011-01-07T07:14:00.000-05:00

Since meeting my husband’s family I have always heard good things about his Granny’s German Chocolate Cake. She would make it during the holidays and every just raves about how good it was. I was never able to meet his Granny and I don’t know that we were able to find her secret recipe, but I thought I would surprise my Father-in-law over the Holidays by having this dessert on our menu. He was pleasantly surprised to see it on the dessert table and we all were pleased with the results. The cake has a simple rum glaze that coats each layer of the cake, helping the cake say nice and moist. The chocolate around the outside gives the cake a decadent and rich addition, while the traditional coconut and pecan filling coats each layer completing the flavor components you expect in a German Chocolate cake. Overall, the cake was delicious and perfect for a special occasion.

German Chocolate Cake

For the Cake:

2 oz. bittersweet or semisweet chocolate, chopped

2 oz. unsweetened chocolate, chopped

6 tablespoons water

4 large eggs, separated

16 tablespoons unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

1 teaspoon vanilla extract

For the Rum Syrup:

1 cup water

3/4 cup sugar

2 tablespoons dark rum

For the Filling:

1 cup heavy cream

1 cup sugar

3 large egg yolks

6 tablespoons butter, cut into small pieces

1/2 teaspoon salt

1 cup pecans, toasted and finely chopped

1 1/3 cups toasted coconut, packed

For the Icing:

8 oz bittersweet or semisweet chocolate, chopped

2 tablespoons light corn syrup

3 tablespoon unsalted butter

1 cup heavy cream

To Make the Cake:

Preheat the oven to 350 degrees. Line two nine inch round cake pans with parchment paper. Butter and flour the sides of the pans; set aside.

Using a double boiler, melt the bittersweet or semisweet and unsweetened chocolate with the water, stirring until smooth. Set aside until the mixture cools to room temperature.

In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until they form soft droopy peaks. Slowly add 1/4 cup of the sugar and continue beating until soft peaks form. Transfer the egg whites to a separate bowl and return the mixer bowl to the mixer base.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with 1 1/4 cups of the sugar. Beat on medium-high speed until light and fluffy, about 5 minutes. Beat in the melted chocolate. Mix in the egg yolks one at a time, scraping down the bowl as needed.

In another bowl, sift together the flour, baking powder, baking soda, and salt. Mix half of the dry ingredients into the butter mixture on low speed just until incorporated. Mix in the buttermilk and vanilla extract until combined. Mix in the remaining dry ingredients just until incorporated. Using a rubber spatula, gently fold about a third of the egg whites into the batter to lighten it. Then fold in the remaining egg whites just until incorporated.

Divide the batter between the prepared cake pans and bake in the preheated oven for about 45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the cake pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

To Make the Rum Syrup:

Combine the water and sugar in a small saucepan over medium-high heat and heat until the sugar is dissolved, stirring occasionally. Turn off the heat and stir in the rum.

To Make the Filling:

Combine the cream, sugar, and egg yolks in a medium saucepan. Put the butter, pecans, and coconut in a mixing bowl; set aside. Heat the cream mixture and cook. stirring constantly and scraping the bottom until the mixture begins to thicken and coats the back of a spoon (170 to 175 degrees). Pour the hot custard immediately into the pecan coconut mixture and stir until the butter is melted. Cool completely to room temperature. The mixture will thicken as it cools.

To Make the Icing:

Place the chopped chocolate in a bowl with the corn syrup and butter. Heat the cream just until it begins to boil. Remove from the heat and pour over the chocolate. Let stand for one minute, then stir until smooth. Chill thoroughly in the refrigerator or freezer until firm enough for decorating.

To Assemble the Cake:

Cur the two cake layers in half horizontally to yield four layers. Set the first layer on a cake circle, cut side up. Brush well with rum syrup. Spread 3/4 cup of the coconut filling over the cake layer, making sure to reach the edges. Set another cake layer on top of the filling. Repeat, using the syrup to brush each cake layer, then spreading 3/4 cup of the coconut filling over each layer, including the top. Ice the sides of the cake with the chilled chocolate icing. Pipe a decorative border around the top, encircling the coconut topping.

Source: Annie’s Eats, originally adapted from David Lebovitz

One Year Ago Today: Penne a la Betsy

Pasta e Fagioli

2011-01-06T07:14:00.000-05:00

Someone once told me you could eat all the soup you wanted and it doesn’t count. I’m not sure how accurate of a statement that is, but soup does seem like a lighter dinner after all the holiday eating. I’m always looking to expand on soup recipes and I knew this soup would be different from others I normally make. The soup is loaded with beans, veggies, Italian sausage, and pasta. The ingredients can be adapted based on preference. Beef can be substituted for sausage and other vegetables, like celery, can be added in. If you are serving a crowd, this is the perfect soup. I used my cast iron Dutch oven and it was filled to the brim! Leftovers can be used for lunches during the week or frozen for a quick meal later.

Pasta e Fagioli

2 tablespoons butter, divided

1 pound sweet Italian sausage, casings remove

1/2 large (or 1 medium) onion, finely chopped

4 garlic cloves, minced

4 carrots, thinly sliced

28 oz can diced tomatoes

1 can red kidney beans, drained and rinsed

1 can white cannellini beans, drained and rinsed

64 oz. beef broth

28 oz can tomato sauce

2 teaspoons dried parsley

1/2 teaspoon dried basil

1 teaspoon salt

4 oz small dry pasta (such as ditalini)

Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sauce from pot with a slotted spoon and discard any grease that remains in the pot.

Melt remaining 1 tablespoon butter in the same pot. Add the onion, garlic, and carrot. Sauté over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.

Stir in the beans, beef broth, and tomato sauce. Add in all the seasonings and stir well. Turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.

Meanwhile, cook the pasta according to package directions. Add pasta to soup right before serving.

Source adapted from: Brown Eyed Baker

One Year Ago Today: Banana’s Foster

Spinach Artichoke Dip

2011-01-05T07:14:00.000-05:00

Growing up there was a certain restaurant that my family loved to eat at. We would always have a somewhat “heated” discussion about whether to order their queso appetizer (my favorite) or their spinach artichoke appetizer (my brother’s favorite). At any other resultant I would have been happy to have spinach artichoke dip, after all, it is probably the only way to get me to eat spinach or artichokes! This recipe is super quick and easy. I served several appetizers on New Years Eve and I was happy to have an appetizer that required no baking and virtually no cooking time. The dip can be served with chips, or my personal preference, with breadsticks. It is creamy with a hint of spice with the red pepper flakes. For those that prefer a more baked dip, you can sprinkle more parmesan cheese on top and place under the broiler until brown and bubbly.

Spinach Artichoke Dip

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts

6 oz cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup Parmesan cheese

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Source: Food Network/Alton-Brown

One Year Ago Today: Chicken and Mushroom Pockets

Garlic and Herb Prime Rib Roast

2011-01-04T07:14:00.000-05:00

Happy 2011! This year we decided to go a little non-traditional and celebrated New Year’s day with prime rib. My husband’s family loves a good steak, so prime rib is a definite special occasion dinner. For me, I’m not as big on steaks or red meat, so it’s hard for me to get excited about seeing such a large portion of meat on the table! That being said, even I can appreciate such a good cut of meat occasionally for dinner. The rub placed on the roast gave the meat a nice crust and provided the aromatics during the cooking process. The meat was tender and juicy, perfect for our New Year’s celebration!

Garlic and Herb Prime Rib Roast

10 pound prime rib roast (bone-in), room temperature

2 tablespoons fresh thyme, minced

2 tablespoon fresh rosemary, minced

2 tablespoons fresh oregano, minced

2 tablespoons fresh minced garlic

2 tablespoons kosher salt

2 tablespoons fresh ground pepper

2 tablespoons olive oil

Preheat the oven to 350 degrees.

While the oven is preheating, prep the prime rib by trimming any extra fat off.

Combine the minced herbs, garlic, salt and pepper in a bowl. Rub this mixture all over the rib roast. Drizzle the herb rubbed roast with the olive oil and place on a v-rack set in a roasting pan. Place a meat thermometer into the center of the roast.

Bake the roast uncovered in the preheated oven for approximately 2 1/2 to 3 hours, or until a meat thermometer reaches 110 degrees.

Remove roast from oven and rest at room temperature for 20 to 30 minutes before carving.

Source adapted from: Joelen’s Culinary Adventures

Starred Recipes Recap

2011-01-03T07:14:00.000-05:00

Last week I enjoyed having the whole week off from work to relax. Today I am a bit sad to have to return to work after such a relaxing time off. This is one of my favorite times of the year for reading some of my favorite blogs. All the recaps on the favorite foods of 2010 have reminded me of foods I want to try and also a few new recipes that I missed. Here a few that caught my eye last week:

Simply Recipes posted African Chicken Peanut Stew that has many of my favorite ingredients: ginger, sweet potatoes, peanut butter, cilantro, making it a hearty stew perfect for this time of year.
One of our favorite pizza restaurants in town makes a delicious and spicy Buffalo Chicken Pizza. Smells Like Home posted a homemade version that looks to be just as good.
One thing Santa brought me for Christmas was a pasta machine. I am really excited to start making fresh pasta. First on my list to try is ravioli. Shutterbean posted Homemade Cheese Ravioli that looks delicious and can easily be frozen for later.
Ever since watching a Throwdown with Bobby Flay, I have been wanting to make Chicken Tikka Masala. Sweet Pea’s Kitchen posted a recipe for it this week that reminded me of how much I wanted to try it.

Best of 2010 – Part III: Desserts

2010-12-31T07:14:00.000-05:00

The third and final part of my 2010 best dishes recap is all about desserts. This was the hardest category of all to narrow down, but I think I did a good job picking out the best of the best. Whoopie pies were a definite favorite this year. After discovering how much I love them, I made several different variations and guess what….I have even more to try next year! Almost all of the recipes have been shared with friends and family and are now requested on a frequent basis.

Looking back, 2010 has been a good year. I have finally finished my grad school classes and hope to devote even more time in the kitchen in 2011. Until then, I wish you all a safe and Happy New Year and all the best in the coming year!!

Peanut Butter Whoopie Pies

Lemon Blossoms

Chocolate Chunk Mocha Cookies

Coffee Heath Bar Crunch

Banana Whoopie Pies

Oatmeal Cream Pies

Praline Cookies

Apple Spice Drop Cookies

S’mores Bars

Apple Cinnamon Cheesecake

One Year Ago Today: Chewy Chocolate Raisin Cookies

Best of 2010 – Part II: Main Courses

2010-12-30T07:14:00.000-05:00

The second part of the 2010 recap is all about the main course. The recipes below are the exception to my rule of never making the same dish twice! We have enjoyed these dishes throughout the year and plan to continue to make them apart of our future dinners. If you are new reader, here are some great recipes to try. For those that have been with me throughout the year, hopefully you will find some recipes that you intended to make, but have yet to try. I’m looking forward to 2011 and all the new food recipes it brings!

Brazilian Shrimp Soup

French Onion Soup

Sausage Stuffed French Loaf

Sweet and Sour Chicken

Andouille Burgers with Creole Remoulade Sauce

Alabama Smokehouse Burger

Chicken Bacon Ranch Pizza

Curry and Spice Chicken

Spicy Chicken and Rice Bowl

Burrito Bowls

Best of 2010 – Part I: Breakfast Favorites

2010-12-29T07:14:00.000-05:00

Well it’s that time of year to reflect on what was accomplished through 2010. It was really hard for me to pick out my favorites. The most I could condense was to capture my favorites in three parts. The first of three are the many different breakfast recipes that my family can’t seem to get enough of. We make many of these recipes a weekly basis and they are all worth trying.

Sausage and Grits Casserole

Bacon, Egg, and Toast Cups

Fruit Bruschetta

Buttermilk Pancakes

Yeasted Waffles

Blueberry Crumb Muffins

One Year Ago Today: Italian Baked Pastina

New Year’s Eve Appetizers

2010-12-28T07:14:00.000-05:00

If you are like me, I’ve been thinking about what to serve for New Year’s Eve for the last week. I am excited to try a few new recipes, but I also plan to include a few faithful recipes that we all enjoy. I’m not big on going out to New Year’s Eve parties, but no matter what your plans are, you can bet there will be food involved. We like to snack around on a variety of appetizers throughout the evening, so I decided to recap some of my favorites in case you are still looking for something to make yourself.

Buffalo Chicken Bites

Starred Recipes Recap

2010-12-27T07:14:00.000-05:00

I hope everyone had a Merry Christmas! We are snuggled into quite a snow storm this Monday morning. Our Christmas was fairly laid back this year. We celebrated Christmas Eve with our usually dishes: Turkey (which I got to make this year!), Sweet Potato Casserole, Green Bean Casserole, Dressing, and a Strawberry Pretzel Salad. Here are a few more recipes that caught my eye last week as we finish out the Holiday baking:

I’m not typically a fan of peppermints, but I do enjoy peppermints covered in chocolate, especially Andes mints. Gimmie Some Oven posted Chocolate Mint Puddles that take chocolate cookies and top with an Andes mint.
Another chocolate and peppermint combination that looked too cute to resist was Chocolate Candy Cane Cookies posted by Sweet Pea’s Kitchen.
It’s been a while since I made gingerbread, but it is definitely perfect for this time of year. Pink Parsley posted White Chocolate-Gingerbread Blondies that I can’t wait to try.
Holiday baking is over and I should probably be taking a break from all the sweets and focus more on main course meals. The Enchanted Cook posted Slow Cooker Carnitas that sound like the perfect meal after a long day at work.

One Year Ago Today: Gingerbread House

Merry Christmas

2010-12-25T07:14:00.000-05:00

Raspberry Almond Thumbprint Cookies

2010-12-24T07:14:00.000-05:00

During our Thanksgiving break, my mom fixed a batch of these cookies which both my husband and I really enjoyed. I’m not sure what it is about a thumbprint cookie, but I always tell myself that I don’t like them…and then I attempt to try one and realize that I do in fact enjoy thumbprint cookies filled with jam. The cookie itself is a buttery shortbread with hints of almond, filled with some jam, and topped with a sweet drizzle of icing. The recipe doesn’t specify, but it is important that a seedless jam is used to fill the cookies. Try the cookie with raspberry jam first and then decide what other flavors would taste good in the center and switch it up!

Raspberry Almond Thumbprint Cookies

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For the Cookies:

2 sticks butter, softened

2\3 cup sugar

1/2 teaspoon almond extract

2 cups flour

2\3 cup raspberry jam (make sure you use jam)

For the Frosting:

1 cup powdered sugar

1 1/2 teaspoon almond extract

2 to 3 tablespoons milk

To Make Cookies:

Preheat oven to 350 degrees.

Cream butter, sugar, and flour. Add 1\2 teaspoon almond extract. Chill for 1 hour.

Shape dough into 1 inch balls and place 2 inches apart on greased cookie sheet.
Make indention in each cookie with thumb. Fill with 1\2 teaspoon jam. Bake for 14 to
18 minutes. Cool 1 minute, then remove to wire rack.

To Make Frosting:

Combine powdered sugar, almond extract, and 2 to 3 tablespoons of liquid until
desired consistency is met. Drizzle over cooled cookies.

One Year Ago Today: Breakfast Empanadas

Apple Cinnamon Cheesecake

2010-12-23T07:14:00.000-05:00

In case anyone in still planning their Christmas menu or perhaps looking for a New Year’s Eve dessert, may I convince you to bring this cheesecake?!? I can’t say enough about this dessert. I made this for my Department’s Christmas party and after tasting it, I was ready to go home a make another one which I could eat all by myself! The outside crust is lined with gingersnaps, the cheesecake has added spices of pumpkin pie, and the apple topping is too good to resist. Everyone seemed to really enjoy the cheesecake, there was only one or two slices left over which I gladly took home to eat on my own! This would be a great dessert for any special event or Holiday party and is sure to get rave reviews from your guests!

Apple Cinnamon Cheesecake

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For the Crust:

2 cups gingersnap cookie crumbs (about a 14 oz package of cookies)

2 tablespoons brown sugar

pinch of salt

6 tablespoons unsalted butter, melted

For the Cheesecake:

4 (8 oz) packages cream cheese, room temperate

1 1/4 cup granulated sugar

4 large eggs, room temperature

3/4 cup heavy cream

1 tablespoon pumpkin pie spice

1 tablespoon pure vanilla extract

For the Topping:

1/4 cup unsalted butter

2 tablespoons all-purpose flour

3/4 cup apple cider

1/4 cup white sugar

1/4 cup packed brown sugar

1 teaspoon cinnamon

1/2 teaspoon pure vanilla extract

Juice of 1/2 lemon

2 Granny Smith apples, peeled, cored, and sliced

Preheat the oven to 350 degrees. Tightly wrap a 9 inch springform pan in heavy duty foil. (This step prevents leaks when using a water bath.)

Mix together the crust ingredients. Press into the bottom of the pan and about 1 1/2 inches up the sides. Bake for 7 minutes and cool completely on a wire rack.

Begin to boil a large pot of water for the water bath.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar; mix until smooth (about 2 minutes). Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, pumpkin pie spice, and vanilla; combine until thoroughly incorporated and smooth in texture.

Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn off the heat, and let the cheesecake rest in the oven for a least one hour, but up to 3 hours. After the recommended cooling time has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.

Three hours before serving, prepare the apple topping. Mix together the sugar and cinnamon in a small bowl. In another bowl, sprinkle apples with the juice of 1/2 lemon and toss.

Melt butter over medium heat; whisk in flour and stir for about one minute. Slowly whisk in the apple cider followed by the sugar and spice mixture made in the previous step.

Add in the apples and cook until slightly tender (about 5 to 7 minutes) stirring constantly. Once apples have reached a desired texture and the sauce has thickened, remove pan from heat and stir in vanilla extract. Allow apple topping to cool completely before topping the cheesecake. Arrange apples on cheesecake and chill for at least one hour before serving.

Source: My Baking Addiction

One Year Ago Today: Apple Cranberry Compote