The Two Bite Club

Old Fashioned Onion Rings

2012-02-22T15:03:00.000-05:00

We're a bar food kind of family. We like burgers and wings and french dips and philly cheesesteaks. What do the traditional bar food items usually get served with? French fries. But honestly (I have a hard time saying this seeing as potatoes are one of my favorite things EVER), sometimes I get a little sick of fries on the side.

Next best thing? Onion rings! Yes, I've tried the store bought ones, but they were...how do put this...awful. The "onion" part barely seemed like real onion and the breading left a lot to be desired.

So, as usual when I'm dissatisfied with the packaged stuff, I set out to make my own homemade version. I tried a few recipes, but none worked for me. I was disappointed when the breading came right off, the flavor wasn't quite right, or they were kind of limp and soggy.

Then, I found this recipe. Not only were they delicious and flavorful, they were super crispy. It takes a little bit of time in the preparation department, but the results are so worth it.

Ingredients

1 large onion, sliced into ¼-½ inch rings
1¼ cups all purpose flour
1 tsp baking powder
1 tsp salt
1 egg
1 cup milk
¾ cup dry bread crumbs
1 quart oil
salt to taste

Instructions

Heat oil in a deep fryer or deep skillet to 365°.
In a small bowl, combine the flour, baking soda and salt.
Separate the onion slices into rings and dip into the flour mixture to coat. Set aside the onions.
Whisk the egg and milk into the remaining flour mixture. Dip the floured onions into the batter an lay out on a wire rack to drain until the batter stops dripping. (I use cooling racks and line them underneath with either plastic wrap or foil for easy cleanup.)
Dip the battered rings one at a time into the breadcrumbs and scoop the breadcrumbs over them to coat completely. Shake off any loose bread crumbs.
Deep fry the onion rings a few at time until crispy and golden brown, about 2-3 minutes. Drain on paper towels and season with salt.

Notes

Source: allrecipes.com

Gruyère Chicken

2012-02-16T15:24:00.000-05:00

Rewind to, oh, I don't know...probably about a year or so ago. At that time, there was absolutely no chance I would have tried this recipe.

None. Nada. Zilch. No way in.....well, you get the idea. The reason, you ask?

Mushrooms. I hated mushrooms. It wasn't necessarily the taste that I didn't like, because honestly, they don't have that strong of a taste at all. I always blamed it on the texture. But that wasn't really the problem either, if I'm going to be honest here.

The truth is, I hadn't put a mushroom in my mouth for as long as I could remember. It wasn't until I was at a Japanese Steakhouse (you know, one of the ones with the super fun hibachi tables) when I decided to give the dreaded mushroom the good old 'Two Bite Club' try. Frankly, I felt a little silly picking through the mound of fried rice that was just put on my plate in hopes of trying separate out all of the little buggers.

I put on my brave face and popped one into my mouth. Wouldn't you know it, I actually liked it! Imagine that! And to think, I had been ruling out so many delicious meals (like this one!) just because I thought I didn't like mushrooms.

This recipe tastes so elegant, yet was so super easy to make. I got the thumbs up from my husband and, I'm happy to say, my daughter ate hers, too. I promise you won't be disappointed!

Ingredients Serves 4

2 boneless skinless chicken breasts
¼ cup flour
1 tsp salt
¼ tsp pepper
1 tsp dried parsley
½ tsp dried dill
5 tbsp butter, split
8 oz crimini mushrooms, sliced (also known as baby bellas!)
1 onion, sliced
½ cup white wine
2 oz Gruyère cheese, shredded

Instructions

1. Preheat oven to 350°. Slice chicken in half lengthwise to make four thin pieces of chicken. In a shallow dish, combine the flour, parsley and dill.

3. In a cast iron skillet (or stainless steel skillet) melt 3 tablespoons of butter over medium high heat. Make sure it's not too high or the butter will burn! Dredge the chicken in the flour mixture and place into the skillet. Brown the chicken on both sides until nice and golden. Remove the chicken from the skillet and place into a 9 x 13 glass baking dish.

5. Melt the remaining 2 tbsp of butter in the same skillet and add the mushrooms and onions. Saute until soft and golden. Add the wine to the onions and mushrooms and simmer for about three minutes or so.

6. Top the chicken breasts with the onions and mushrooms and pour the remaining pan juices over the top of the chicken. Cover and bake in the preheated oven for 20 minutes. After the first 20 minutes of cooking time, remove from oven and top each piece of chicken with about a ½ ounce of the shredded cheese each and return to the oven an bake uncovered for 10 more minutes.

7. Indulge! Simple, elegant and oh, so delicious!

Notes

Source: Adapted from a recipe on allrecipes.com.

Slivered Almond Biscotti

2012-02-13T08:58:00.000-05:00

Back in early January, I volunteered to bring the snacks for the February meeting of a Mom's Group that I attend. I was pretty excited because, well, you know, cooking's my thing. I was pondering what yummy savory brunch item I was going to whip up as I was leaving the January meeting when one of the leaders of my group said, "Oh and by the way, we'll be having a chocolate fountain next month, so we'll need you to bring foods that can be dipped in chocolate." Foods that can be dipped in chocolate? All that came to mind was fresh fruit. How on earth was I going to express my love of cooking with a plain old platter of strawberries? I had to make this work. It was my month to bring the snacks, so bring the snacks I would. I decided to make biscotti to go with all of the fresh fruit I inevitably had to bring. Only one problem. I've never made biscotti. I decided to reach out to my fellow foodies in the Southern Food Bloggers Community I'm a member of on Facebook. Jessica, a blogger from Kentucky (check out her blog Urban Sacred Garden, it rocks.), shared with me her Cranberry Almond Biscotti recipe. I didn't have any cranberries, but that didn't stop me. The biscotti was perfect for the chocolate fountain and was delish dipped in a nice hot cup of coffee. I also made my Sugar Coated Pecans and Sweet & Salty Popcorn Balls to go along with the chocolate fountain foods. All in all, my snacks were a success and I couldn't have been happier.

Ingredients

¼ cup extra virgin olive oil
¾ cup sugar
2 tsp vanilla extract
½ tsp almond extract
2 eggs
1¾ cups all purpose flour
¼ tsp salt
1 tsp baking powder
1½ cups slivered almonds

Instructions

Preheat oven to 300°.
Combine the olive oil and sugar in mixer. Add the eggs and continue mixing until combined.
In a medium bowl, combine the flour, baking powder and salt. Add the flour mixture to the wet mixture a little at a time, scraping the sides of the bowl as necessary, until all of the flour mixture is incorporated.
Stir in the almonds by hand.
Line a large baking sheet with parchment paper. Divide the dough in half and shape dough into two logs, side by side, on the baking sheet. To prevent the dough from sticking to your hands, wet hands with cold water and handle to dough with wet hands. (The logs should be approximately ¾ inch thick and 4 inches wide.)
Bake in preheated oven for 35 minutes, rotating the pan halfway through the baking time to ensure even cooking.
Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 275°. Cut the logs into ¾ inch slices and place back onto the baking sheet with a cut side down. Bake for 10 more minutes.

Notes

Store in an air tight container to keep crispy.
Source: Adapted from Cranberry Almond Biscotti found at Urban Sacred Garden.

Sweet & Salty Popcorn Balls

2012-02-08T13:32:00.000-05:00

When I see the words sweet and salty in the title of a recipe, I know that I'm going to like it. I've never been a huge fan of sweets, but me and salt? We're like peas and carrots. Salted peanuts and a little sprinkle of coarse sea salt round out the sugary goodness of these delicious popcorn balls. A treat like this can be transformed into a great gift by wrapping in a clear little bag and tying with a pretty ribbon. Valentines Day for your favorite people, perhaps? I know I wouldn't mind a sweet treat like this on Valentine's Day!

Ingredients

4 tbsp unsalted butter
1 cup packed light brown sugar
½ cup corn syrup
7 oz sweetened condensed milk
2 tsp vanilla extract
10 cup popped popcorn (I used about 12, close is good)
½ cup salted peanuts, roughly chopped
½ cup toffee bits
½ cup peanut butter chips, chocolate chips OR white chocolate chips (you choose!)
coarse sea salt

Instructions

Line a large baking sheet with parchment paper. Combine butter, sugar and corn syrup in a small saucepan over medium heat, stirring occasionally, until butter is melted. Bring to a boil and add condensed milk. Continue boiling for 5 minutes, stirring constantly to prevent scorching. Remove from heat and stir in vanilla.
Place popcorn in a large bowl, Pour butter mixture over popcorn, gently tossing to coat completely. Set aside for about 5 minutes. Toss in peanuts, toffee and chips.
When mixture has cooled enough to handle, grease hands with vegetable oil or cooking spray and shape into 2 inch balls. Place balls on cookie sheet and allow to cool completely.

Notes

Store in an air tight container at room temperature. Best if eaten within 2 days of preparing.
Source: All You

Jalapeño Cream Cheese Burgers

2012-02-03T11:20:00.000-05:00

To put it bluntly, this burger ROCKED my taste buds. Let me break it down.

I love jalapeño poppers. I love burgers.

Combining the two? It's like a colossal mash up of ooey gooey, cheesy, spicy goodness.

This is seriously a superb way to dress up your everyday burger. The preparation process just takes an extra minute or two and the result is out of this world. Try them. I know you'll like them!

Oh, an one more thing...also pictured are my amazingly crispy and delicious homemade onion rings. You can find that recipe here.

Ingredients

1 lb ground beef
1 large jalapeño pepper, seeded an finely chopped OR 2-3 tbsp sliced pickled jalapeños, chopped
4oz cream cheese
6 slices bacon, cooked until crisp (optional, but I highly recommend!)
3 hamburger buns, toasted

Instructions

1. Pat ground beef into six portions. They should be fairly thin patties, roughly ¼ inch thickness.

2. Combine the cream cheese and jalapeños in a small bowl.

2. Top three of the patties with about 2 tablespoons of the cream cheese mixture. (If you have some leftover, save it to spread on your tasted buns!) Top with the remaining patties and pinch the edges to seal. (Make sure you seal them well or your filling will ooze out during the cooking process!)

3. Grill over medium heat for about 10 minutes per side or fry in a non-stick skillet for the same amount of time. (Be sure not to press down on the burgers with your spatula while they're cooking or you'll loose your cream cheese center!)

4. Serve on toasted buns and top with bacon. If you have any leftover cream cheese mixture you can spread it on your buns!

Notes

Source: Inspired by a recipe on allrecipes.com

Crock Pot Turkey Sloppy Joes

2012-01-30T09:36:00.000-05:00

My husband is a beef man. As in, he would eat beef seven nights a week.

That is, if I'd cook it for him...but, I won't. I sort of like the guy and want him to be around for a long time, so it's best not to indulge in all that saturated fat night after night, if you know what I mean.

Fish is out; he won't touch it.
Pork is out; he hates it.
If I make a vegetarian dish, I get the cliche, "where's the beef?".
So what does that leave me? Turkey.

There's a few dishes that I can swap out the ground beef for ground turkey, and this is one of them. I do get a couple of grumbles and moans when he realizes I'm using turkey, but I'm happy to say that this is one he likes.

And trust me, if he doesn't like it, he won't humor me and eat it just to be polite. He even went back for seconds. WIN!

Ingredients

1 tbsp vegetable oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1½ lbs ground turkey (I used 1¼ and it was fine)
1 tsp salt
1 tsp chili powder
2 tsp packed light brown sugar
1 8oz can tomato sauce
¼ cup water
½ cup ketchup
½ tsp hot sauce

Instructions

Heat the oil in a large skillet over medium heat. Saute the onion and garlic until softened.
Raise heat to medium high and add the ground turkey, salt and chili powder. Cook until turkey is no longer pink, about 5 minutes.
Transfer the mixture to your slow cooker. Stir in the brown sugar, tomato sauce, ketchup. water and hot sauce. Cover and cook on low for 3-4 hours. Serve on buns.

Notes

Source: all you
I've always used my crock pot to cook this meal, but if you're short on time, I'm sure it would be just as good simmered on the stove top for about 20 minutes or so.

Skinny Moussaka

2012-01-23T08:37:00.001-05:00

I have confession to make. Before I made this recipe I had no idea what Moussaka was. I was flipping through one of my many cooking magazines when I discovered it, saw the ingredients list and decided to make it. Now, however, I've learned that Moussaka is a Greek eggplant based casserole that is topped with a rich white sauce. Now before you go getting all excited, the title says "skinny", remember? So, no white sauce here. That's not to say that any flavor is sacrificed. I've never had the "fatty" version and I probably won't because I'm completely satisfied with this one just the way it is. Added bonus- my daughter scarfed down the eggplant and zucchini like a champ. Can't beat that!

Ingredients

2 eggplants (about 1½ pounds), sliced crosswise ¼ inch thick (make sure you slice them thin!)
4 zucchini (about 2 pounds), sliced crosswise ¼ inch thick
salt and pepper
¼ cup olive oil
1 bunch of scallions, thinly sliced
3 cloves of garlic, minced
1 lb extra lean ground beef
15oz canned crushed tomatoes
4oz gruyère cheese, shredded
1 pint low fat cottage cheese

Instructions

Preheat your oven to 500°. Line two baking sheets with parchment paper.
On paper towels, lay out the eggplant and zucchini in a single layer. Sprinkle generously with salt. Let stand for 20 minutes. Flip the slices over an sprinkle the other side with salt and let sit for another 20 minutes. Rinse and pat dry. (The salting process draws out moisture from the vegetables so in the end you're not left with a soggy watery mess of a casserole.)
Arrange the eggplant and zucchini in a single layer on the prepared baking sheets and drizzle with 3 tablespoons of olive oil. Roast until golden, about 20 minutes. Transfer the veggies to a 9 x 11 baking dish.
Meanwhile, using a food processor, puree the cottage cheese until smooth. Set aside.
Lower the oven temperature to 350°.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the scallions and garlic, stirring for 2 minutes. Add the ground beef and cook until browned. Add the tomatoes and simmer until thickened, about 10 minutes. Season with salt and pepper. Spoon the meat sauce over the eggplant and zucchini.
Top with half of the gruyère, followed by the cottage cheese and finish with the remaining gruyère.
Bake for 20 minutes, then broil for 3-5 minutes to brown the top. Let stand 15 minutes before serving.

Notes

Source: Adapted from 'Moussaka' found in Every Day with Rachel Ray.

Broccoli Chicken Braid

2012-01-13T17:12:00.001-05:00

Plain old chicken and broccoli sounds pretty unglamorous if you ask me. Stuff that same chicken and broccoli into a braid of crescent rolls and an otherwise dull meal gets an instant facelift. There's just something about the pretty presentation that makes the meal seem more fun! It may look complicated, but it's super easy. Follow my simple instructions and turn your dinner into something special tonight!

Ingredients

2 cups chicken, cooked and shredded (or cubed)
1 cup fresh broccoli, steamed until crisp tender and chopped
½ cup red bell pepper, chopped
¼ cup onion, chopped
1 clove garlic, minced
1 tsp olive oil
1 cup sharp cheddar cheese, shredded
⅓ cup mayo
1 tsp lemon zest
½ tsp salt
⅛ tsp ground nutmeg
2 packages of refrigerated crescent rolls, 8 oz each

Instructions

Preheat oven to 375º.
In a small nonstick skillet, saute the bell pepper, onion and garlic in the olive oil until soft.
In a large bowl, combine the chicken, broccoli, bell pepper.onion, garlic, cheese, mayo, lemon zest, salt and nutmeg. Set aside.
Line a cookie sheet with parchment paper (parchment paper helps to keep the bottom from burning). Unroll the crescent dough and separate into 16 pre-cut triangles. Arrange the crescent rolls on the cookie sheet with the wide edges of each triangle overlapping in the middle, 8 crescent rolls on each side of the pan. Pinch the seam together in the middle.
Spoon the chicken mixture down the center of the crescent rolls. Fold the crescent rolls over the filling, alternating from side to side to form the "braid".
Bake in the preheated oven for 20-25 minutes.

Notes

Source: Adapted from The Pampered Chef's Broccoli Chicken Braid.

Baileys, White Chocolate & Pistachio Fudge

2012-01-03T16:40:00.001-05:00

Let me tell you about my new addiction. It's a little thing called Pinterest. If you haven't heard of it, look it up. It's one of the most addicting websites I've ever been on. Pinterest is an online pinboard where people can pin anything that strikes their fancy. You can scroll through all of the pins and repin all of the stuff you like. I'm really not doing it any justice by trying to explain it. Just know that I love it. And you should check it out. Because it rocks. Anyway, that's where I found this recipe. Baileys (love!), white chocolate (double love!) and fudge (do I really need to go on here?). Seriously, they had me at Baileys, but Baileys fudge? Come on. I knew it had to be good. And boy, was I right! Sweet, rich, easy and delicious.

Ingredients

1 14oz can sweetened condensed milk
½ cup Baileys Irish Cream
36oz white chocolate chips
½ cup raw pistachios, chopped

Instructions

Line a 9x9 baking dish with nonstick foil. Or, if you don't have nonstick foil, lightly grease.
In a saucepan over low heat, combine the chocolate, condensed milk and Bailey's. Stir constantly until the chocolate is completely melted. Remove from the heat and stir in the pistachios.
Pour into the pan and let cool until set. Once set, peel off the foil and cut into one inch squares.

Notes

Source: Eat Good 4 Life

Chocolate Peanut Butter Squares

2011-12-20T16:06:00.000-05:00

I can remember these delicious chocolate peanut butter squares being part of our cookie tray for my whole life. I'm not sure if it's a recipe from the corn flakes people, the peanut butter people or maybe even the corn syrup people. It may have even been created by someone in my family. All I know is that they are a staple during the holidays and everyone loves them! After all, what goes together better than chocolate and peanut butter? I'm sure you'll love every chewy, choccolatey, peanuty bite.

Ingredients

1 cup sugar
1 cup light corn syrup
9 cups corn falkes
1 16oz jar of peanut butter
1 12oz bag of chocolate chips

Instructions

Preheat oven to 350°.
Grease the bottom and sides of a 1 inch deep baking sheet.
Crush the corn flakes in a large bowl. Mix in the peanut butter.
In a saucepan, bring the corn syrup and sugar to a boil, stirring frequently. Pour the syrup mixture over the crushed corn flake mixture and combine.
Pat the mixture into the cookie sheet.
Sprinkle the chocolate chips over the top. Bake for 2 minutes. Remove the pan from the oven and spread the now melted chips evenly over the entire pan.
Cool before cutting into 1-2 inch squares.

Notes

Do NOT store in the refrigerator.
A great place to cool these before cutting into squares is outside, as long as the weather is chilly, of course!

Mini Bacon & Potato Frittatas

2011-12-13T13:38:00.000-05:00

These are the cutest little decadent frittatas I've ever see. What's not to love? They're packed with all of my favorites; potatoes, cheese, bacon and onions. Then top them off with some sour cream...oh, yeah. They just scream Becky. Now, usually all of the things I love seem to be bad for me, but not these little babies. They're mini, remember? That means I can indulge in two of them for breakfast and only take in 59 calories. Heck, I might as well have four!

Ingredients

2 cups baking potato, peeled and finely chopped
5 bacon slices
½ cup onion, finely chopped
1 tsp salt, divided
¼ tsp dried thyme
½ cup fresh chives or scallions, chopped, divided
2 tbsp grated parmesan cheese
¼ tsp freshly ground black pepper
7 egg whites, lightly beaten
3 eggs, lightly beaten
sour cream
cooking spray

Instructions

Preheat oven to 375°.
Cook bacon until crispy. Remove from pan and crumble.
Add the potatoes, onion, thyme and ¼ tsp salt to the bacon drippings and cook over medium high heat until potatoes are tender, appx. 8-10 minutes. Cool.
In a large bowl, combine the egg whites, eggs, bacon, remaining ¾ tsp salt, 2 tbsp chives, pepper and potato mixture.
Spray 36 mini muffin tins with cooking spray and spoon 1 tbsp of egg mixture into each muffin cup. (See notes below if you don't have mini muffin tins.) Bake for 16 minutes. Remove from oven and place on a wire rack for 5 minutes before removing them from the tin.
Top each frittata with ½ tsp of sour cream and chives.

Notes

If you don't have a mini muffin tin you can use a 13 x 9 pan, cook at 375° for 15 minutes, then cut into 36 squares.
Can be made the day before and then reheated just before serving.
Can be stored in the freezer for up to one month.
Source: Cooking Light

Pizza Sauce

2011-12-12T16:29:00.000-05:00

When I decided to venture into the realm of homemade pizza, I thought I did everything right. I took the time to craft my own dough, shred my own mozzarella, and I even bought a brand new pizza pan. The one thing that I didn't do right was the sauce. I foolishly went to the grocery store and bought the pre-made stuff. BIG mistake. Why it didn't dawn on me to make my own, I can't explain. But, after one slice, I knew I wouldn't buy it again. It was just...yucky. I tried a few different recipes until I finally found one that tastes just right. With just a few simple ingredients, in a quick 15 minutes you can have amazing, flavorful pizza sauce that is worthy of the effort you put in making a homemade pizza pie. Enjoy!

Ingredients

28 oz can diced tomatoes, undrained
3 tbsp olive oil
1 tbsp dried basil
1 tsp dried oregano
½ tsp dried marjoram
1 tsp crushed red pepper flakes (optional)
¼ tsp salt
4 cloves garlic, minced

Instructions

Combine all of the ingredients in a sauce pan. Bring to a boil and then reduce the heat to medium. Simmer for 15 minutes. This will be a chunky sauce as is, but if you like a smoother sauce, simply use an immersion blender or, if you're like me and haven't scored one of those yet, just throw it into your regular blender and pulse until you reach your desired consistency. Done! How easy was that?!

Notes

Source: Adapted from Annie's Eats.
Please excuse my rough looking, burned up wooden spoon. Mental note: buy more spoons!

Taco Seasoning

2011-12-07T16:09:00.001-05:00

My family had the awesome experience of being a host family to several foreign exchange students when I was in high school, the first of them being Bob Smith who was from Europe. Except, his name wasn't really Bob Smith. After trying fruitlessly to teach us to pronounce his very French sounding name correctly, he decided it would be easier for us all to refer to him as Bob Smith. So, for the duration of his time in the Wade household, he was Bob. While he stayed with us, Bob got a glimpse of American culture through dining out (what teenage male exchange student wouldn't like Hooters?), outings with the family (Sea World!), and simple day to day life (which I'm sure was quite an experience seeing as it's me and my three sisters he was dealing with). We tried to show him what our American way of living was like, which included my parents preparing some of our favorite meals. The nights we had tacos everyone was happy. Although, more often than not, in our family taco night was taco salad night. I remember Bob watching as some of us crushed our tortilla chips into tiny little pieces, while others left them whole, then piling on the seasoned ground beef, lettuce, tomatoes, onions, cheddar cheese and sour cream. It wasn't until years later that I got this seasoning recipe from my older sister, nonetheless, when I use it to make taco salads I fondly remember Bob's time with us. The original recipe for this seasoning called for way more salt, which I thought was really unnecessary, and also called for dehydrated garlic, which I don't usually stock in my pantry. So, I've adjusted the recipe to suit my family's taste and I'll never go back to the packaged stuff again.

Ingredients

¼ cup dried minced onion
¼ cup chili powder
4 tsp cornstarch
1 tbsp ground cumin
1 tbsp salt
2 tsp garlic powder
1½ tsp dried oregano
1 tsp crushed red pepper flakes, optional

Instructions

Combine all ingredients in a small bowl.
When ready to use, brown one pound of ground beef in a large frying pan. Drain grease.
Add ½ cup water and seasoning, one tablespoon at a time, tasting between additions until you reach the amount of seasoning that suits your taste. I usually use around 2-3 tablespoons.
Simmer for approximately 5 minutes. The water and seasoning mixture will thicken and you will be left with perfectly seasoned taco meat.

NOTES

Store in an air tight container until you've used it all up!

Salted Caramel Apple Pie with Brandied Whipped Cream

2011-11-30T09:19:00.001-05:00

Today is National Pie Day! It kind of works out perfectly, seeing as I was planning on posting this uber delish apple pie recipe anyway. But, this is no ordinary apple pie. Oh, no. Instead of using a plain old sugar base for the filling, this recipe uses a salty sweet caramel with the apples. I'm a sucker for the salty sweet combo, so I was sold on this one instantly. And fresh brandied whipped cream? Don't give in to skepticism, folks. It's like the icing on the cake. Top it all off with an extra drizzle of the salted caramel and you've got one suped up slice o' pie.

Ingredients

2 9 inch pie crusts, unbaked
3 lbs apples, peeled and cored
1 tbsp fresh lemon juice
1 tsp ground cinnamon
pinch of ground nutmeg (about an eighth of a teaspoon)
¼ cup cornstarch
½ cup Salted Caramel Sauce (recipe below)
egg wash
Brandied Whipped Cream, optional (recipe below)

Instructions

Line a 9 inch pie plate with one of the crusts. Put in the freezer until ready to fill.
Preheat oven to 425°. Make sure the rack is in the bottom third of the oven.
Cut the apples into ¼ inch slices and toss with the lemon juice, cinnamon, nutmeg and cornstarch. Add ½ cup salted caramel sauce and toss to combine. Pour the apples into the chilled pie shell.
Roll out the remaining crust. Us a knife to cut slits or designs into the crust. Brush the edges of the bottom crust with the egg wash and carefully place the top crust on top, sealing the edges. Crimp the perimeter of the crust with your fingers to make a pretty edge.
Brush the pie with the extra egg wash and lightly sprinkle with sugar. Place the pie in the freezer until the crust is cold and firm.
Bake the pie on a foil lined baking sheet until the crust begins to brown, about 20 minutes. Reduce heat to 375° and bake for an additional 50 minutes. Tent the pie with foil if the crust browns too quickly.
Cool pie and serve with Salted Caramel Sauce and Brandied Whipped Cream.

Salted Caramel

½ cup water
1½ cups sugar
2 tsp sea salt
½ cup heavy cream
1 tbsp butter
¼ tsp vanilla extract

Combine water, sugar and salt in a medium saucepan over medium high heat. Stir until the sugar is dissolved.
Brush the inside edges of the saucepan with water to dissolve any sugar crystals sticking to the sides of the pot. Reduce heat to medium and allow the mixture to boil, gently swirling the pan occasionally. (Don't stir with a spoon! Just pick the pan up slightly and swirl it around.) Cook for about 25 minutes, until the mixture is a light amber color.
Remove from heat and stir in cream and butter. The mixture will bubble then settle. Stir in the vanilla and set aside to cool.

Brandied Whipped Cream

1 cup heavy whipping cream
2 tbsp sugar
1 tbsp brandy (Don't drink brandy? Neither do I. Simple solution: go to the liquor store and pick up one of the itty bitty single serving bottles of brandy for less than two bucks. Problem solved.)

*You can easily omit the brandy and still have silky smooth fresh whipped cream for you pie, if that's your preference.

In a large bowl, beat the heavy cream on medium high speed until foamy. Add the sugar and beat until soft peaks form. Beat in the brandy. (I added one tbsp and wanted a slightly stronger brandy taste, so I added a second tbsp.)

Notes

Salted Caramel Sauce can be refrigerated for up to one month.
Source: Ladies' Home Journal

Two-Step Turkey & Black Bean Chili

2011-11-16T13:18:00.001-05:00

The week of Thanksgiving is usually a busy time for most, including me. I'm cleaning my house like a maniac (wondering how on God's green earth my house ever got so dirty), battling the crowds at the grocery store to get the shopping done (holiday shoppers are psycho, I swear), beginning the food prep for the big day (serving anywhere from 15-25 people is no small feat, I tell ya!), and taking care of my 2½ year old on top of it all (can't complain about this one ♥). When it's finally time to cook dinner all I want is something quick and easy that won't get me any flack from the fam. This chili really is the easiest ever and I'm happy to say that it was well received by my daughter (her exact word were, "Yummy yummy yum!") and my husband, who went back for seconds. I hope it'll take the stress out of one of your evenings this week as you prepare for your holiday feast If you don't get to making this one until after Thanksgiving, just shred up some of that leftover turkey you've got in the fridge and use it in place of the ground turkey. Well, now I'm off to get my Sugar Coated Pecans in the oven in hopes of getting them in the mail to my Grandmother before Thursday; they're her Thanksgiving favorite. One more thing to mark off my to-do list. Have a happy and safe Turkey Day, everyone!

Ingredients

1 lb ground turkey breast
1 28 oz can tomatoes, diced (undrained) or crushed
1 16 oz jar salsa (Hot if you like hot, mild if you like mild.)
1 15 oz can black beans, drained and rinsed
1 tbsp chili powder

Instructions

In a large saucepan over medium high heat, brown ground turkey until no longer pink.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

Notes

Optional toppings: shredded cheese, diced onions, Frito's Corn Chips, pickled jalapenos or sour cream.
Source: kraftfoods.com.

Chicken Pot Pie

2011-11-14T13:14:00.000-05:00

I started making this Chicken Pot Pie a few years ago when my husband asked me why I didn't buy him the little individual frozen pot pies. I don't buy them because, frankly, I don't like 'em. Not that I don't like pot pie, I'm just not a fan of frozen meals, in general. I bet if you try my pot pie, you won't buy the frozen ones either. I often send my husband to work with dinner leftovers for his lunch. Well, there was one time when I sent him with this pie and the guys he works with were pretty jealous that I make him pot pie from scratch. They said they'd pay good money for a homemade chicken pot pie. Now, there's an idea! Becky the pie lady? Hmmmm...maybe there's a business venture in my future! I'm sure you'll find this to be a 'stick to your ribs', 'warm you up on a cold night', man-pleasing meal.

Ingredients

2½ cups all purpose flour
1 tsp salt
1 tbsp sugar
12 tbsp cold butter, cut into pieces
¼ cup chilled shortening
1 tbsp white vinegar
½ cup very cold water

*If you are short on time, substitute the above ingredients with 2 (9 inch) pre-made unbaked pie crusts and skip to step 4 .

1 lb boneless, skinless chicken breast halves, cubed
1 tbsp vegetable oil
1 cup carrots, diced
½ cup celery, diced
⅓ cup onion, diced
⅓ cup butter
⅓ cup flour
½ tsp salt
¼ tsp pepper
¼ tsp celery seed
¼ tsp poultry seasoning
1¾ cups chicken broth
⅔ cup milk

Instructions

1. In a food processor pulse together the flour, salt and sugar.

2. Add the butter and shortening and pulse 8-10 times or until the butter is in pea-size pieces and the mixture resembles coarse crumbs. Combine the vinegar and cold water and drizzle into the crumb mixture while pulsing until the mixture just forms a dough. (You'll use anywhere between ⅓ and ½ cup of water. You'll know you've added enough water when the dough holds together when you pinch it.)

3. Halve the dough and and wrap in plastic wrap, pressing into disks. (Handle the dough as little as possible during this step.) Chill the dough for at least one hour.

4. Meanwhile, in a large pan, saute the chicken in vegetable oil over medium high heat until cooked through and no longer pink. Remove the chicken from the pan.

5. Reduce the heat to medium and add the butter to the pan. Add the carrots, onions and celery and saute until soft, about five minutes.

6. Add the flour, salt, pepper, celery seed and poultry seasoning to the pan and cook for 2-3 minutes, stirring frequently. Slowly add the chicken broth and milk to the pan, stirring constantly. Add the chicken and the peas. Simmer until mixture thickens. Remove from heat.

7. Preheat oven to 425°.

8. Remove the pie crust from the refrigerator an roll each one out on a floured surface to 9 inches in diameter. (It works best if you roll your pin in one direction instead of back and forth. This will take a little bit of time since the crust firmed up in the fridge. Be patient and add more flour as needed!)

9. Line a pie pan with one of the crusts and add the filling. Cut several slits into the other crust BEFORE topping the pie. Tuck the top crust under the bottom one around the edges and pinch to seal. Bake in preheated oven for 30-35 minutes. (If the edges begin to over-brown, top them loosely with several pieces of foil after about 20 minutes of cooking time.) Cool 10 minutes before serving.

Notes

Dough for crusts can be made in advance and frozen for up to 2 months. Thaw for approximately 15 minutes on the counter then roll out.
Substitute or add vegetables that you like. Broccoli and potatoes make excellent additions.

Sun Dried Tomato & Feta Pesto

2011-11-08T15:33:00.000-05:00

I like to envision myself as a superb gardener with a knack for growing fresh fruits and vegetables all year long. I imagine my garden yielding baskets upon baskets of plump, juicy tomatoes, bright yellow squash and earthy potatoes and onions. The butterflies flitter around the vibrant annuals that mingle throughout the beds. Oh, it's a beautiful and thriving garden. Sadly, my imaginary garden that I dream of in my mind is a far cry from what actually exists on my property. My big dreams have translated into a large pile of dirt on the side of my house waiting for the beds to be constructed (sorry for the eyesore, neighbors!), two overgrown citrus trees (that aren't looking too fruitful this year thanks to last year's rough winter), and two gangly potted tomato plants (that were lucky to have survived the summer under my not so green thumb). A few years ago, I did grow one herb made me feel like the expert that I long to be. Basil. That basil grew into a thick, tall bush that made me proud. What better to do with an abundance of basil than make pesto? This is a tasty twist on a traditional pesto with the addition of sun dried tomatoes and feta cheese. We tossed it with pasta, sauteed chicken breast and garnished the dish with additional pine nuts and feta. Delish!

Ingredients

2 cups fresh basil leaves
2 cloves of garlic
2 tbsp crumbled feta cheese
½ cup parmesan cheese, grated
¼ cup pine nuts, toasted (See Notes for toasting instructions.)
2 tbsp oil-packed sun dried tomatoes, chopped
½ cup extra-virgin olive oil
salt and pepper to taste

Instructions

In a food processor, finely chop the basil and garlic.
Add the parmesan, pine nuts, feta and sun dried tomatoes. Pulse into a coarse paste.
With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper to taste.

Notes

To toast pine nuts, spread onto a cookie sheet lined with parchment paper. Remove all broken nuts. Bake at 350° for 6-10 minutes until golden brown, stirring every few minutes. Immediately transfer to a bowl or plate. (Some might say to use a skillet to toast, but this will more often than not lead to burning the nuts. Trust me, go the oven route.)
Pesto can be stored in the refrigerator in an airtight container for up to one week.
To freeze, spoon into ice cube trays to make cubes, then put cubes into a freezer bag.
Try adding to soups or sauces, tossed with pasta or as a dip for crusty bread.
Source: Inspired by Rachel Ray's Pesto and Feta Pesto on allrecipes.com.

Minestrone

2011-11-02T09:18:00.000-04:00

I know that this is my second soup recipe in a row. 'Tis the season for soup though, right? So, another soup it is. (And vastly different than the Beer Brat Potato Cheese Soup from last week, I might add.) I absolutely love this minestrone. I found it in a cookbook my mom gave me entitled "Pasta & Italian". Now, in the past I've always thought of minestrone as being a pasta based soup, but this particular recipe called for potatoes (my favorite, yay!). Being the geek I am, I actually looked up the history of minestrone to see if my version is "authentic". Meaning "the big soup", minestrone is actually the name for a variety of soups and doesn't have a set recipe that's always used. Seasonal ingredients as well as little bits of this and that leftover from other meals were thrown together in a pot and voila!...minestrone. Most commonly pasta or rice are used, but potatoes snuck in there eventually, too. No matter how you make it, it's bright, fresh, hearty and delicious. Mangia!

1 tbsp olive oil
½ cup pancetta, diced
2 onions, chopped
2 garlic cloves, crushed
1 potato, peeled and cut into ½ inch cubes
1 carrot, peeled and cut into chunks
1 leek, sliced into rings
¼ green cabbage, shredded (I've used a big handful of bagged coleslaw mix in the past, which is just shredded cabbage and carrots, so it worked perfectly.)
1 stalk of celery, chopped
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can navy beans, drained and rinsed (The original recipe only calls for 7 oz of beans, but the beans are my little girl's favorite, so I throw in the whole can.)
2½ cups hot chicken stock, diluted with 2½ cups boiling water
bouquet garni (2 bay leaves, 2 sprigs of rosemary and 2 sprigs of thyme, tied together) (I use dental floss to tie them!)
salt and pepper
freshly grated or shredded parmesan cheese

Heat the olive oil in a large saucepan. Add the pancetta, onions and garlic and saute for about five minutes or until the onions are soft, stirring often.
Add the potato, carrot, leek, cabbage and celery to the pan and cook for two more minutes, stirring frequently.
Add the tomatoes, navy beans, chicken stock and bouquet garni to the pan, stirring to mix. Cover and simmer for 15-20 minutes.
Remove the bouquet garni. (If you over cook the soup like I did the first time I made it, the leaves of the herbs will all fall off into the soup, which is not the goal here. You just want the herbs to season the broth, but remain on the stem and removed, so keep an eye on them!)
Season with salt and pepper to taste and serve with fresh parmesan cheese.

Beer Brat Potato Cheese Soup

2011-10-24T12:18:00.000-04:00

Lately I've really been getting into the whole couponing scene. I've been saving an average of 30-50%, which obviously totally rocks. When I made my meal plan for the week, I scanned my pantry to see what I had on hand and decided to use up a couple of the items that I had stockpiled by using my super savvy couponing skills. I saw that I had a ton of condensed soup and a couple of packages of brats in the freezer. That, along with the recent drop in temperature (thank God!), was my inspiration for this comforting and hearty soup. I love potatoes (pretty much my favorite food), I love cheese (a close second, for sure), and I love beer (for cooking and drinking!), so this soup completely hit the spot for me. My husband's not the biggest fan of vegetarian dishes, so the brat's for him. The bold, rich flavor of the brats suit this soup perfectly. You could even use smoked sausage or kielbasa if that's what you've got on hand! If you do prefer a vegetarian option, simply omit the brats and it'll be just as good. We even got the thumbs up from my two year old, which is always a bonus at dinner time! Enjoy!

4 beer brats, cooked and sliced (I bought the fully cooked Johnsonville brats located in the grocery store near the hot dogs. If you're using uncooked brats, cook according to package directions before moving on with the recipe.)
1 tbsp olive oil
1 small onion, finely chopped
1 stalk of celery including leafy top, finely chopped
1 large potato, peeled and diced into ½ inch chunks
2 10½ oz cans condensed potato soup
3 cups milk
½ cup beer
½ tsp dry mustard
salt and pepper to taste
4 oz sharp cheddar cheese, shredded
1 green onion, chopped

In a large saucepan over medium high heat, brown the cooked and sliced brats in olive oil until golden, about 5 minutes, stirring frequently.
Add the chopped celery, onion and potato to the pot and cook until onions are translucent, about 4 more minutes, stirring frequently.
Add milk and condensed potato soup to the pot and stir, scraping the brown bits from the bottom of the pan. Season with salt, pepper and dry mustard.
Bring to a boil, stirring occasionally, then reduce heat and simmer uncovered for 12-15 minutes, or until potatoes are tender. Remove from heat and stir in the shredded cheese until fully melted. Garnish with green onions.

Slow Cooker Buffalo Chicken Sandwiches

2011-10-17T10:26:00.002-04:00

One of the perks of being a student when I attended Florida State University was a free ticket to every home football game. If you're a college football fan you know that that's a pretty sweet deal. I, however, am not a football fan. I went to one (yes, that's right, only one) football game during my four and a half years at FSU. I'm not sure why I never really got the football bug. You'd think after being a cheerleader in high school that maybe the excitement of a game would have stuck with me. Nope. I could honestly care less. Surprisingly enough, I married a guy who is also not a football fan. Considering the fact that everyone I know seems to have a favorite team, I'd say we're a strange breed these days. There is one reason that I wish I was among those that counts down the days to football season and that's the party. I sure do love a good party and football fans know that watching a game with your fellow fanatics is one of the best kind of get-togethers. Game day food is my kind of food. Chips and dips, burgers and wings...sounds good to me! Whenever I cook this recipe I think it would be perfect to serve at a football party. It requires little attention (Thank you Mr. Slow Cooker!) which is perfect when your hosting and want to watch the game, too! And buffalo chicken? What food says football more than buffalo chicken wings? These sandwiches have all of the tangy flavors of a classic wing. If you have any leftovers (which I doubt you will if you're serving it to a crowd) they are amazing on an crisp iceberg salad with cool ranch dressing or made into a homemade buffalo chicken pizza. Versatile and delicious!

This recipe is adapted from a recipe found on allrecipes.com.

4 boneless, skinless chicken breast halves
1 17.5 oz bottle of buffalo wing sauce, split
½ of a 1 oz package of dry ranch salad dressing mix (we use Hidden Valley. Use the remaining mix to make an optional ranch dressing topping for your sandwiches!)
6-8 rolls

Place the chicken breasts in the slow cooker. Top with ¾ of the bottle of wing sauce and the ranch dressing mix.
Cover and cook on low for 7 hours.
Shred the meat with two forks and continue cooking for 1 more hour to allow the meat to soak up the juices.
Serve on toasted rolls topped with the remaining buffalo sauce.

Aunt Laura's Easy Broccoli Chicken Casserole

2011-10-12T09:31:00.000-04:00

This is another recipe taken from the book my sister gave me that is filled with family and friend's favorite dishes. Each person was sent a few pages to fill out and then return to my sister where she then assembled them into a book. This casserole is rich and tasty. It calls for canned chicken, which I rarely use, but also includes the measurements for using fresh chicken. I recommend going the fresh route. The cheese and breadcrumbs on top create a kind of cheesy crust that I love. The recipe as written is simple and flavorful, but I think serving it over steamed rice adds a nice balance

to the creamy texture of the dish. One of the things that makes this particular recipe so special to me is that it's written in my Aunt's hand. When I look at the page, I can see her in my mind...sitting at a table, writing the words on the paper, adding a smiley face here and there. For a moment, I almost feel like she's still here. I don't know what it is about her handwriting on a piece of paper that is so moving to me, but I can somehow feel her spirit in the pages, as hokey as that sounds. One thing I know for sure is that there will never be another person in my life like Aunt Laura. It would be hard to put the years of memories, and feelings of love and respect into words, let alone fit them into a single blog post. So instead, I'll pass along her words of wisdom, written with love by her hand. Each person that submitted a recipe for the book also answered a fill in the blank question: The best advice about life I can give you is . She wrote,

"Families are the roots of life.

Hope is their seed.

Faith is their rain.

Love is their sun."

♥

1 10 oz can of chunk white chicken (or 18 oz fresh chicken, cooked and shredded)
4 cups broccoli florets
1 can condensed chicken soup
¾ cup mayonnaise
1 tsp lemon juice
1 tsp curry powder
½ cup shredded cheddar cheese (I use more like a full cup.)
breadcrumbs

*Ingredients can be doubled and cooked in a 9 x 13 baking dish. Freezes well.

Preheat oven to 350°.
Place broccoli in the bottom of a 7 x 11 baking dish. (My dish is 8½ x 11 and works fine.)
Top with chicken.
In a medium bowl, combine soup, mayo, lemon juice and curry powder. Spread soup mixture over chicken.
Finish by sprinkling cheese on top and adding a light coating of breadcrumbs.
Bake in preheated oven for 1 hour.

Bacon & Cheddar Chipotle Bread

2011-10-03T12:44:00.000-04:00

I've officially jumped on the chipotle train. Doesn't it seem like every restaurant and brand has incorporated chipotles into their products these days? Well, I am hooked. I would guess there's at least five different products in my refrigerator right now that have something to do with the spicy little delight. That being said, it's no surprise that I had some chipotle in adobo leftover from when I made chipotle beef tacos the other night. Seeing as I was low on bread, I decided to incorporate it into a homemade loaf. I found a recipe on allrecipes.com that struck my fancy and tweaked it a little to be exactly how I envisioned it. If you know me, you know I rarely play around with a recipe's ingredients. I like to give a recipe a shot as written because someone, somewhere wrote it that way for a reason. But this time I was throwing all caution tho the wind. In my head, cheddar chipotle bread screamed for one thing. I was totally adding bacon. For the next few hours I was a bread making fool. The results were OUT.OF.THIS.WORLD. Four loaves packed with swirls of mouthwatering sharp cheddar and smokey chipotle goodness, crumbled bacon nestled in the soft chewy dough surrounded by a cheesy crispy crust...yummy is an understatement. The process takes some time and effort from start to finish, but if you're you're up to it, make this bread. Try it toasted and topped with cream cheese for breakfast or with a steak dinner. Think patty melts, croutons and turkey sandwiches. Dare I say the perfect bread? At least to me it is.

1 tbsp active dry yeast
3 cups warm water
1 tsp white sugar
8½ cups bread flour
1 tablespoon salt
¼ cup canned chipotle peppers in adobo sauce, pureed
8 oz cream cheese, softened
16 oz sharp cheddar cheese, cubed
1/2 cup grated pecorino romano cheese, shredded
½ lb bacon, cooked and crumbled
cornmeal for dusting

Sprinkle the yeast over the water and stir in the sugar. The water should be no more than 100° F. Let stand for 5 minutes until the yeast starts to foam.
Combine 4 cups of flour and the salt in a large bowl. Add the water/yeast mixture and stir until it forms a soft dough. Let sit for 15 minutes to let the flour absorb the liquid. Add the remaining flour 1 cup at a time, mixing until until the dough is very smooth. (I used my mix master with the dough hook for this, but towards the end the dough got too tough for it, so I kneaded the remaining flour in by hand.) Let the dough rest for an additional 15 minutes.
Knead the chipotle puree, cream cheese, cheddar cheese and pecorino romano cheese into the dough until fully incorporated. (This gets a little messy with the cream cheese and chipotle peppers, but just keep trucking through it until it's completely mixed in.)
Place the dough into an oiled bowl and turn to coat. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95° F) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover it and let rise again until doubled, about 30 minutes.
Preheat the oven to 450° and dust two cookie sheets with cornmeal.
Divide the dough into four equal pieces using a serrated knife. Shape the loaves into round balls and place two on each cookie sheet. Cover with a damp cloth and let rise for 15 minutes.
Bake in the preheated oven until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.

Momma's Baked Macaroni & Cheese

2011-09-26T12:59:00.000-04:00

This is my favorite meal. Like favorite, favorite. One of the special things that my Mom did for me and my three sisters every year on our birthday was to cook the meal of our choice for dinner, and every year baked macaroni and cheese was my request. No boxed stuff for this girl. Mom makes it like no one else I know. Sharp white cheddar layered between elbow macaroni that's baked for nearly a hour. The top bakes to golden perfection with little pieces of crunchy pasta (the crunchies!) peeking through the hot, bubbly cheese. Last time I checked, you don't get crunchies with the box stuff. The final component that sets this macaroni and cheese apart from the rest...the stewed tomatoes. You absolutely positively can't have baked macaroni and cheese without stewed tomatoes. The majority of people I've come across haven't thought of tomatoes as an accompaniment to their mac and cheese. I assure you, it is the only way to go. They are like the yin to the macaroni yang. At least for this recipe! So, don't skip 'em, even if you're skeptical. I've enjoyed many a mac and cheese in my 33 years and Momma's is, and will always be the best.

16 oz elbow macaroni, cooked and drained
1 lb sharp white cheddar cheese, sliced into ¼ inch thick slices
5 tsp butter
milk
15 oz can stewed tomatoes, roughly chopped

Preheat oven to 350°.
Spray a 9 x 13 baking pan with non-stick cooking spray. Layer ingredients in the following order: half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese. Sometimes I'll spread it out even more and do the layers of macaroni a little thinner and I end up with somewhere around 1 or two more layers. As long as you end up with cheese on the top, you're good.
Top with sliced butter.
Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you're looking at it from the top.
Bake uncovered in preheated oven for 50 minutes to one hour or until the top is golden and bubbly. Serve with warmed stewed tomatoes.

Cheeseburger Pie

2011-09-20T10:10:00.000-04:00

Sweet or salty? For most, the choice is an easy one. You're either going for the cookie or the potato chip. Me? I'm a salty girl, for sure. I go for the salty choice without hesitation every time. That's why, when I think pie, I'm thinkin' savory. Chicken Pot Pie, Shepherd's Pie and Taco Pie. Quiche, Spanakopita and Tourtiere. Yum, yum and yum. And you can't forget one of my family's favorites, good old American Cheeseburger Pie. All of the classic burger flavors translated into a perfect-for-fall pie. The bright and fresh tomatoes topped with the sharp gooey cheese make for a colorful presentation and the unexpected ingredient, cottage cheese, adds a richness that is balanced by the golden brown, flaky pie crust. (I know what you're thinking, cottage cheese? On a burger? It's not weird, I swear! Just try it...Two Bite Club, remember?) Serve with you fav burger toppers on the side and you're set. I like mine with a little dill relish and ketchup. Good stuff. You can keep your Chocolate Cream, Dutch Apple and Lemon Meringue. I'll stick with the ultimate comforting cold weather favorite: savory pies!

9 inch pie crust, store-bought or homemade
1 lb ground beef
½ cup onion, chopped
salt and pepper to taste
1 tbsp worcestershire sauce
1 cup cottage cheese
2 eggs
1 cup sharp cheddar cheese, shredded
1 tomato, sliced

Pre-baked pie ready to go in the oven.

Preheat oven to 350°.
Cook ground beef and onion in a frying pan until beef is browned and onion is soft. Drain grease. Season with salt, pepper and worcestershire sauce. Cool slightly.
In a medium bowl, mix together cottage cheese and eggs.
Spoon beef mixture into the pie crust. Pour cottage cheese mixture over beef mixture. Top with sliced tomatoes and shredded cheese.
Bake in preheated oven for 30 minutes.

Rosemary Roasted Chicken & Potatoes

2011-09-13T11:12:00.001-04:00

Today is a good day for a lot of reasons. Let me tell you just a few reasons why I like today:

I get to write this post. I didn't get to work on a post last week because the hubby was home from work all week. Ten days of vacation time that sadly ended up not feeling much like a vacation at all after my husband threw out his back on the second day. But, he's back to work today and I can get back to my routine. No more blogging withdrawl for me!
It's my birthday today. No kidding, haha. Birthday's are good days. Dinner date with my husband to look forward to tonight.
It was 70° out when I woke up this morning. Now, that may seem like summertime weather for other parts of the country, but for us southern folk, a 70° morning is a sign that autumn has arrived. I happily sipped my coffee on the front porch to enjoy the cool air and watch the sun come up.

I love fall. Once the humidity leaves the air and the cool crisp days ensue I feel like I am revitalized. I also love cool weather cooking. Hearty soups and stews that warm you to the core and roasts and root vegetables that stick to your ribs. There's just something about fall food that is comforting and reminds me of home. This roasted chicken and potatoes is the perfect dish to ring in the changing of the season. The earthiness of the potatoes and herbs pair perfectly with the tender juicy chicken. My favorite thing about this recipe is the rosemary cream cheese tucked under the skin. So rich and so delicious, you've got to try it.

3½-4 lb whole chicken
6 oz cream cheese
2 tsp dried rosemary, split
1 tsp black pepper, split
¼ cup +1 tbsp olive oil
2 lbs red potatoes, cut into 1 inch cubes
salt, pepper and garlic powder to taste

1. Preheat oven to 375°. In a small bowl, combine the cream cheese, 1 tsp of the rosemary and ½ tsp of the black pepper.

2. Use the handle of a wooden spoon or your fingers to carefully separate the skin from the meat of the breast and thighs. Gently fill the area between the skin and the meat with the cream cheese mixture. I've found that a good way to maneuver the cream cheese is the place a spoonful under the skin and then spread it out by pushing it around from the outside.

3. Brush the outside of the chicken with 1 tbsp of olive oil (or just use your hands to spread it all over the skin...messier, but easier) and sprinkle with salt, pepper and garlic powder. You can tie the legs together with kitchen string (or unwaxed dental floss). I usually don't bother, but it makes a pretty presentation if you do.

4. Toss potatoes with the remaining ¼ cup of olive oil, 1 tsp of rosemary and ½ tsp black pepper and spread out in a single layer on a separate baking pan. Bake the chicken and potatoes for 1 hour and 15 minutes or until chicken is 165°, stirring the potatoes every 30 minutes. If towards the end of the cooking time the chicken skin is getting too dark, loosely tent with foil for the remaining cooking time. Let the chicken rest 10 minutes before cutting and serving.

You can see here that I tore my skin down the center a bit during the preparation. If yours tears, you can use a tooth pick or two to secure the skin before baking in order to avoid the split. You can also see that my skin began to get dark spots which is why I ended up tenting it for the last 15 minutes or so.