Way More Homemade - The Recipes

Hearty Chicken Tortilla Soup

noreply@blogger.com (Donna @ Way More Homemade) — Tue, 21 Feb 2012 03:00:00 +0000

This makes a huge pot of soup. Enough for several meals.

Ingredients:

2-3 tablespoons oil
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoons ground coriander
2 teaspoons Mexican oregano
1 14.5 ounce can diced tomatoes
1 10 ounce can Ro*Tel diced tomatoes & green chiles
1-2 5.5 ounce can tomato juice
Several cups chicken broth or stock
3 carrots, sliced rather thick
3 celery ribs, sliced rather thick
2 yellow squash, cut in half lengthwise and sliced rather thick
2 zucchini, cut in half lengthwise and sliced rather thick
1 pound cooked chicken

You will also need:

Stock pot

Method:

Heat oil in stock pot over medium heat. Cook onion in oil until translucent and beginning to brown just a little. Add garlic, paprika, chili powder, cumin, coriander, and Mexican oregano. Cook briefly until fragrant. Add diced tomatoes, Ro*Tel, tomato juice and 2 cups of chicken broth. Add carrots and celery and stir everything to combine well. Add more chicken broth if needed. Cover and bring to a simmer. Cook (simmer) on low for about 1 hour until carrots and celery are tender.

Add squash, zucchini and chicken. Add more broth and/or tomato juice if needed and to suit your own taste as to the ratio of liquid to vegetables. (Some like lots of liquid. My man likes the vegetables and meat to be more prominent.) Cover again and continue to simmer until the squash and zucchini are very tender (at least 30-45 minutes).

If you need to leave at any point during the cooking like I did, you may cover the pot and place into a 325°-350° oven.

Taste and adjust salt and pepper to taste.

To serve, place some broken tortilla chips in the bottom of a bowl and top with grated cheddar or Monterrey Jack cheese. Ladle hot soup over the cheese and chips. Top it off with a little more grated cheese and some slices of avocado.

Veal Osso Buco

noreply@blogger.com (Donna @ Way More Homemade) — Tue, 14 Feb 2012 03:19:00 +0000

I was first introduced to this traditionally northern Italian dish in a cooking class that I took at the Disney Institute at Walt Disney World back in the fall of 1999. Since that time, I have tasted examples that range from mediocre to “change your life good” (Hello, little restaurant in San Francisco of which I can’t remember the name). I have made several different recipes and have even had to wing it when I didn’t have one of the recipes handy (this is one of those dishes that once you get the basics of it, you don’t need that recipe to follow).

It’s no quick weeknight dinner and more suited to when you have several hours to prepare a meal. But the end result is like velvet in your mouth and it has become one of my very favorite dishes in the world to both make and eat.

Serves 2–4

Ingredients:

2-4 veal shanks cut approximately 1 1 /2” thick
Salt and freshly ground pepper to taste
1 onion, diced
2 carrots, diced
2 celery stalks, diced
6 cloves garlic, minced
1/2 teaspoon dry thyme
1 tablespoon dry parsley
3 bay leaves
1 1/2 cups dry white wine
1 (14 .5 ounce) can diced tomatoes (drained)
1 1/2 to 2 cups low sodium canned chicken broth (possibly more if needed)

Gremolata
3 medium garlic cloves, minced or pressed
2 teaspoons minced zest from 1 lemon
1/4 cup minced fresh parsley leaves

You will also need:

Olive oil
Heavy shallow casserole with a lid (like a dutch or french oven)
Cooking twine
Spare bowl

Method:

Pre-heat oven to 325°.

Tie each of the veal shanks snugly to keep them from falling apart in the cooking process. Pat dry with paper towels and salt and pepper all sides. Place French oven over high heat and add enough olive oil to coat the bottom of the pan.

Brown shanks for about 5 minutes on each side. Transfer to a bowl and set aside. Deglaze pan with about 1/2 cup of the white wine, scraping up browned bits from the bottom of the pan. Pour into the bowl with the shanks and return pot to medium-high heat. (Repeat this process until all shanks are browned.)

Add a couple of more tablespoons of olive oil to the pot. Add onions, carrots, and celery and cook until soft and lightly browned (may take 5-10 minutes). Add garlic and cook until fragrant (about 1 minute). Turn heat to high and add remaining wine, 1 1/2 cups of broth, juices from veal shanks, bay leaves, parsley & thyme and tomatoes. Return the veal shanks to the pot. Make sure that the liquid just almost covers the shanks; add broth as needed to adjust the level of the liquid. Cover pot and bring to a simmer.

Once simmering, cock the lid of the pot so that it is slightly ajar and place in the preheated oven (325°). Cook until meat is easily pierced with a fork but not necessarily falling off the bone (about 2 hours).

Prepare the gremolata by thoroughly combining all three ingredients (garlic, zest & parsley).

When the osso buco has finished cooking in the oven, stir half of the gremolata into the pot with the osso buco and season with salt and pepper to taste. Allow the osso buco to stand, uncovered, for about five minutes.

Be prepared. The smell is intoxicating.

To serve: remove the shanks from the pot, cut off the twine and place on the serving dish. Ladle on some of the braising liquid with the vegetables & tomatoes (but discarding bay leaves). Top with just a sprinkle of the remaining gremolata and serve immediately.

Osso buco is traditionally served with Risotto alla Milanese which is a saffron infused risotto.

It is easy to bump up the ingredients for more shanks to feed a large crowd. You can easily do 8-10 shanks in a decent sized roasting pan.

Now in pictures….

Tie the veal shank around the middle.

Brown the shanks in oil on high heat and deglaze the pan with white wine.

Cook onions, carrots, and celery over medium heat until soft. Add garlic and cook until fragrant. Add white wine, chicken broth and canned diced tomatoes. Return shanks to the pot, bring to a simmer then place in 325° oven for 2 hours.

While it’s in the oven, make the gremolata.

When it’s done, the meat should pretty much fall off the bone. Stir in half of the gremolata and let stand uncovered for 5-10 minutes.

Serve alongside some risotto alla milanese (saffron risotto).

Risotto alla Milanese

noreply@blogger.com (Donna @ Way More Homemade) — Tue, 14 Feb 2012 02:29:00 +0000

This saffron risotto is the traditional pairing with veal Osso Buco. You can prepare this during the last 15-20 minutes of the Osso Buco’s cooking time

Ingredients:

1/4 teaspoon saffron threads
1/2 medium onion, finely diced
1 cup Arborio rice
1 cup dry white wine
2-3 cups chicken stock
1/4 cup heavy cream
4 tablespoons unsalted butter (divided into 2 tablespoon pieces)
1/4 cup Parmigiana-Reggiano

You will also need:

Medium sauce pan

Method:

Crumble saffron threads into white wine until ready to use.

Melt 2 tablespoons of the unsalted butter in a medium sauce pan. Add onion and just a pinch of salt and pepper. Sautee onion in the butter on low heat until very soft and translucent (up to 10 minutes).

Add dry Arborio rice and cook until edges are transparent, but center is visible (around 3-4 minutes). Add wine/saffron mixture and cook until most of the wine is absorbed into the rice. Add chicken stock 1 cup at a time (or enough to barely cover rice) and cook slowly, and stirring frequently, until it is mostly absorbed. Repeat several times until the rice is cooked through, but still firm in the middle. When almost done, add heavy cream and allow to absorb.

Remove from heat and add remaining 2 tablespoons of butter and Parmigiana-Reggiano cheese. Season to taste with salt and pepper.

Peppered Balsamic Strawberries and Zabaglione

noreply@blogger.com (Donna @ Way More Homemade) — Mon, 13 Feb 2012 22:37:00 +0000

From 1999 Disney Institute “Taste of the World: Italia Cucina” Class

Serves about 6

(I had intended to make this so that there would be some pictures, but I just didn’t get around to it. I will update with pictures in the future.)

Ingredients:

3 pints strawberries (good and ripe)
3 tablespoons balsamic vinegar (really good quality)
1 tablespoon water
3 tablespoons granulated sugar
1/2 teaspoon black pepper, freshly ground

Zabaglione:
6 egg yolks
1/3 cup granulated sugar
1/2 cup Marsala wine (sweet)*
Salt

*Other options: sherry, Madeira, sparking or dessert wines, bourbon, rum, Calvados or Frangelico. Citrus juice and zest or spices may also be added along with the wine.

You will also need:

Heat proof mixing bowl and pan of simmering water (double boiler type set-up)

Method:

Strawberries: Trim the tops from the strawberries. Cut the berries into quarters and place in a mixing bowl. Add the balsamic vinegar, water and sugar. Stir gently to evenly coat the berries with the vinegar mixture. Add freshly ground pepper (1/4 – 1/2 teaspoon to taste). Allow to stand at room temperature for one hour for sugar to fully dissolve and flavors to blend.

Zabaglione: In a heat-safe mixing bowl, combine the egg yolks, sugar, and salt. Whip with a wire whisk until the eggs are pale and creamy, about 3 minutes. Slowly add in the marsala wine.

Place the bowl over gently simmering water (water should not touch the bowl). Continue whisking until the custard is thick and doubled in volume, 5-8 minutes, or just until it holds its shape.

To serve: Be creative with presentation. Possibly layer strawberries and Zabaglione in a wine glass or spoon some of the strawberries into an ice cream dish and top with Zabaglione.

The Zabaglione pairs well with any fresh fruit (berries and stone fruit especially) or even poached pears. You may also serve with biscotti or other cookies for dipping.

Cold Hot Cheese Dip

noreply@blogger.com (Donna @ Way More Homemade) — Sun, 05 Feb 2012 04:22:00 +0000

Ingredients:

8 ounces Mexican Mild Velveeta
2-4 ounces Cabot Hot Habanero Cheddar cheese*
4 ounces cheddar cheese
1 cup milk (Approximately)

*Amount can vary depending on how much heat you want/can handle.

You will also need:

Food processor with both grater and blade attachments
Heat/microwave safe bowl

Method:

Grate the Habanero and cheddar cheeses in a food processor. Remove from the food processor and replace the grating attachment with the blade. Return the grated cheese to the bowl now fitted with the blade. Cut the Velveeta up into small pieces and add to the bowl of the processor. Add about ½ cup of milk. Process until all cheese is smooth. Add additional milk and process until a nearly liquid state is reached.

You may notice an inconsistent color and see small pieces of the cheddar cheese. To better incorporate, remove about half of the dip to a microwave/heat safe bowl. Warm this portion of the cheese slightly in microwave for between 30 -60 seconds. Return the warmed portion to the bowl of the food processor and continue to process until a uniform color is achieved.

Remove the cheese dip from the bowl of the food processor into a bowl with a lid and refrigerate for at least 1 hour. The consistency should firm up just a little after refrigeration.

Serve cold with chips, raw vegetables, or crackers.

Simple Chocolate Cake

noreply@blogger.com (Donna @ Way More Homemade) — Sat, 28 Jan 2012 21:39:00 +0000

from Cook’s Illustrated (March/April 2009, pg. 25)

Updated with pictures.

This is a surprising little cake. And the surprise is mainly because of one ingredient - mayonnaise. NOT “salad dressing,” mind you. No. The real stuff. Mayonnaise. It was a method used in war-times when butter and eggs were scarce; the mayonnaise served as a substitute for those ingredients. This is not a fancy dancy, decorate up with fondant and buttercream icing kind of cake. But it is definitely simple enough for a week-night dessert.

Ingredients:

1 1/2 cups (7 1/2 ounces) all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking soda
3/4 teaspoon table salt
1/2 cup (2 ounces) Dutch-processed cocoa powder (or “Special Dark”)
2 ounces dark, bittersweet or semisweet chocolate (chopped fine)
1 cup hot coffee (or equivalent mixture of hot water and espresso powder)
2/3 cup mayonnaise
1 large egg
2 teaspoons vanilla extract

You will also need:

8 inch square cake pan
Non-stick cooking spray
1 large mixing bowl
1 small-medium mixing bowl
Confectioners’ (powdered) sugar for garnish

Method:

Preheat oven to 350 degrees F and prepare cake pan by spraying with non-stick cooking spray.

In large mixing bowl, whisk together flour, sugar, baking soda and salt. In smaller bowl, combine cocoa powder and chopped chocolate; pour hot coffee over cocoa/chocolate mixture and whisk until smooth. Let this mixture cool for several minutes then whisk in mayonnaise, egg and vanilla. Pour mayonnaise/chocolate mixture into flour mixture and stir until combined.

Scrape batter into prepared pan and smooth it all around. Bake for about 30-35 minutes or until toothpick comes out with few crumbs attached after being inserted into the center of the cake. Note: the cake will have a nice rounded domed middle and cracks on the top. This is normal.

Allow cake to cool in pan on wire rack for 1-2 hours. Turn cake out onto serving platter and dust with confectioners’ sugar to serve.

Minny’s Chocolate Pie

noreply@blogger.com (Donna @ Way More Homemade) — Fri, 13 Jan 2012 14:43:00 +0000

Adapted from August issue of Food and Wine (as credited by several blogs)

You know… from the movie “The Help.” Yeah. THAT chocolate pie. But without Minny’s special ingredient. :)

This pie is so easy. And you won’t believe how delicious it is.

Ingredients:

Single pie crust
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon vanilla
1/2 teaspoon salt
Whipped cream for serving

You will also need:

9” pie plate (I used the shallow glass kind, not a deep dish)
Parchment paper (or foil)
Pie weights or dried beans

Method:

Preheat oven to 350°F.

Place pie crust in pie plate and crimp edges decoratively as desired. Prick bottom of crust several times with a fork, line with parchment paper (or foil) and fill with pie weights or dried beans. Par-bake the crust for 15 minutes or until set. Remove from the oven and carefully lift out the parchment paper with weights and set aside. Return to the oven and continue to bake for 5 minutes longer, just until the crust is dry but not browned. Remove from the oven, but leave the oven on at 350°F.

While the crust is baking those last 5 minutes, in a bowl, whisk sugar and cocoa powder together. Add the melted butter, eggs, evaporated milk, vanilla and salt and whisk until smooth.

Pour the filling into the pie shell. Bake 40-45 minutes, until the filling is set around the edges but jiggles just a little in the center. If you feel the crust is getting too brown in the process of baking, you may cover it with strips of foil or pie guards about half way through.

Cool completely on a wire rack before serving. Serve with a dollop of freshly whipped cream.

It can be made ahead of time, cooled completely, covered with plastic wrap and refrigerated over night.

Double Pie Crust

noreply@blogger.com (Donna @ Way More Homemade) — Fri, 13 Jan 2012 14:40:00 +0000

If you need a single pie crust, just cut the recipe in half or, you know, just make two pies. Two is always better than one.

Ingredients:

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup cold shortening (Butter Flavor Crisco)
1/2 cup (1 stick) cold unsalted butter
1/4 cup cold Vodka (optional)*
up to 1/4 cup ice cold water*

*or up to 1/2 cup ice cold water if Vodka is not being used

You will also need:

Food processor (optional)
Large, wide bowl
Kneading and rolling surface (counter top will do…. just needs to be clean)
Rolling Pin

Method:

Measure out shortening, cut butter into small pieces and measure Vodka and water. Place shortening and Vodka in the freezer and cut up butter and water in the refrigerator.

If using a food processor: Process flour, sugar and salt for several seconds until thoroughly combined. Add chilled shortening and process using several 1 second pulses until it resembles coarse meal. Add half of the chilled butter pieces and process for several 1 second pulses. Add the rest of the chilled butter and process for only a few 1 second pulses. You should end up with some slightly smaller and some slightly larger pieces of butter.

Empty contents into large bowl and proceed with steps below.>>>>

Without a food processor: In a large bowl, add flour, sugar and salt; mix thoroughly with a whisk until sugar and salt are evenly distributed throughout the flour. Add the shortening and with your fingers break the pieces apart and work into the flour until the combination resembles coarse meal. Next add the cold butter pieces just a few at a time and work in a similar fashion until the pieces of butter are small gravel to pea size.

>>>>Add cold Vodka or 1/4 cup of cold water and work in with a bowl scraper. Gradually add the remaining 1/4 cup of cold water until the dough begins to come together and sticks together when pressed against the side of the bowl.

Pour contents out onto a floured work surface. Knead by simply folding the dough on top of itself a couple of times until it really comes together. Form into a ball and cut in half. Wrap each half in plastic wrap and refrigerate at least 1 hour before rolling out to place in pie plate.

Cream Cheese Sugar Cookies

noreply@blogger.com (Donna @ Way More Homemade) — Sat, 17 Dec 2011 22:09:00 +0000

This is an updated twist on my original Sugar Cookie recipe. Click on the link to see the original recipe that includes some tips that I have learned through a little experience.

Ingredients:

5 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon table salt
2 sticks (8 ounces) unsalted butter
4 ounces cream cheese
3 eggs
1 ½ cups white granulated sugar
2 teaspoons vanilla

You will also need:

Stand mixer
Plastic wrap
Rolling pin
Cookie cutters
Parchment paper
Cookie/baking sheets

Method:

Allow butter, cream cheese and eggs to come to room temperature.

In a bowl, mix together flour, baking powder and salt.

In a stand mixer, using the paddle attachment, combine and soften the room temperature butter and cream cheese. Add in eggs one at a time mixing well to combine each addition. Add in sugar and vanilla and mix well to combine.

Add in the flour mixture a little at a time and combine completely. The resulting dough should be fairly stiff and not sticky to the touch.

Divide dough into three parts and wrap each individually (tightly) in plastic wrap. Refrigerate the dough for a minimum of one hour and up to a day or so.

When ready to cut your cookies, take out one disk of the dough. Using a lightly floured surface, roll the dough to 1/4” – 1/6” thickness. (If the dough is too thin, they will not be as soft.) Cut the cookies and place them on a parchment lined baking sheet. Place cookies in the freezer while you preheat your oven to 375°F.

Place cookies on the sheet directly in the oven right out of the freezer and bake for 6-8 minutes; the tops will be firm to press and just before the edges turn light brown.

Allow the cookies to cool completely before decorating.

Texas Red Chili

noreply@blogger.com (Donna @ Way More Homemade) — Wed, 19 Oct 2011 22:47:00 +0000

adapted from Cook’s Illustrated, #108, Jan/Feb 2011, page 15

As noted below, I typically make the chili paste in a large batch and freeze it in individual sizes to use later. You can do this step any time and doing this saves me time when it comes to actually making the chili.

There are also several ingredient substitutions or variances in amounts noted below that will help you tailor this chili to your tastes as far as heat and availability of ingredients go.

If you need information about any of the dried chiles mentioned in this recipe, this link is good and has pictures and descriptions of many dried chiles.

Ingredients:

Chili paste:
6 dried ancho chiles; stems and seeds removed, flesh torn into 1 inch pieces
2 dried New Mexico chiles; stems and seeds removed, flesh torn into 1 inch pieces
2-4 dried árbol chiles; stems and seeds removed, pods split*
3 tablespoons cornmeal
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
½ - ¾ cup low-sodium chicken broth
salt

Chili:
salt
½ pound dried pinto beans (about 1 cup), rinsed & picked over (optional)**
2 medium onions, cut into ¾ - inch pieces
2-3 small jalapeño chiles, stems and seeds removed & discarded, flesh cut into ½ - inch pieces*
3 tablespoons vegetable oil
4 medium garlic cloves, minced or pressed
2 cups low-sodium chicken broth
1 can (14.5 ounce) diced tomatoes***
2 teaspoons molasses
3 ½ pounds blade stead, ¾ inch thick, trimmed of gristle and fat and cut into ¾ - inch pieces****
1 bottle (12 ounce) beer*****

*For árbol and jalapeño chiles, use the lesser amount for less heat and the higher amount for more heat. 2 árbol and 2 jalapeño chiles provided good heat that even my kids could handle. Also, each árbol chile may be substituted with 1/8 teaspoon cayenne pepper if the chiles are unavailable.

** Now, tradition holds that real “Texas Red” chili does not include beans. However, I like beans, so I do typically add them. But I have made this without the bean step and it was just fine. I have also added 1 can of each black and pinto beans (Ranch Style beans brand only if they are available to you) at the end of the cooking and that has worked as well.

***For a little more heat, 1 can of Ro*Tel tomatoes could be substituted for the regular diced tomatoes.

****Four pounds of chuck or chuck eye roast could be substituted for the blade steak. I used chuck roast and trimmed as much fat & gristle as possible and it turned out wonderful.

*****Of course, my preferred beer is Shiner Bock. But if you must use another beer because maybe you can’t get Shiner in your area of the country, well, I suppose that’s okay, too.

You will also need:

Food processor
12 – inch skillet
Dutch oven or stock pot that can transfer to oven

Method:

For the chili paste: I usually make a double or triple batch of the chili paste at one time and then freeze in individual serving containers to use later. This cuts down prep time a lot when you’re going to make the chili.

Place ancho and New Mexico chile pieces in 12 – inch non-stick skillet over medium-high heat; toast, stirring frequently until flesh is fragrant (4 – 6 minutes) reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. (Do not wash out skillet)

Add árbol chiles, cornmeal, Mexican oregano, cumin cocoa and ½ teaspoon salt to food processor with toasted ancho chiles. Process until finely ground (about 2 minutes). With processor running, very slowly add ½ - ¾ cup chicken broth until smooth paste forms (about 45 seconds), scraping down sides of bowl as needed. Transfer to a bowl or freeze in individual size bowls as desired. (Do not clean out food processor bowl.)

For the chili: If using beans, combine 3 tablespoons table salt, 4 quarts water and beans in large Dutch oven and bring to a boil over high heat. Remove pot from heat, cover and let stand 1 hour. Drain and rinse well.

Place onions in food processor and pulse until thoroughly chopped (about 4 1 – second pulses). Add jalapeños and pulse until the consistency of chunky salsa (about 4 1-second pulses) scraping down bowl as needed.

Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion/ jalapeño mixture and cook, stirring occasionally until moisture has evaporated and vegetables are softened (7 –9 minutes). Add garlic and cook until fragrant (about 1 minute). Add chili paste, tomatoes and molasses. Stir until chili paste is thoroughly combined. Add 2 cups chicken broth and drained beans (if using); bring to a boil, then reduce heat to a simmer.

Preheat your oven to 300°F.

Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and season with salt. Add half of beef and cook until browned on all sides (about 10 minutes). Transfer meat to Dutch oven. Add ½ bottle beer to skillet, scraping bottom of pan to loosen any browned bits and bring to simmer. Transfer beer to Dutch oven. Repeat with remaining steak (oil, pat dry, salt, cook) and beer. Once all the meat and beer have been added, stir to combine and return to a simmer.

Cover pot and transfer to oven. Cook until meat and beans are fully tender (1 ½ - 2 hours). Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.

Serve with shredded cheese, chopped red onion, chopped cilantro and chopped avocado as topping choices. Flour or corn tortillas also make for good dippers.

This chili can be made up to 3 days in advance.

Hungarian Smoked Beef Braise

noreply@blogger.com (Donna @ Way More Homemade) — Mon, 26 Sep 2011 11:36:00 +0000

From Slow Cooker: The Best Cookbook Ever by Diane Phillips (page 186)

You can see my blog post about this cook book here.

Serves 8

Ingredients:

6 medium Yukon gold or red potatoes, quartered
4 medium carrots, cut into 1-inch lengths
2 teaspoons salt
½ teaspoon freshly ground black pepper
4 strips thick-cut bacon, cut into ½ - inch pieces
3 medium onions, cut into half rounds*
2 teaspoons smoked paprika
2 chipotle chiles in adobo, minced
2 cloves garlic, minced
1 cup all-purpose flour
3 ½ - 4 pounds beef chuck, cut into 1-inch pieces
2 tablespoons (plus some extra) canola or vegetable oil
One 14-15 ounce can chopped tomatoes, with juice
Once 12 ounce bottle Guinness or dark ale**

* For the onions, I saw this “cut into half rounds” description a couple of times in the book. As near as I can tell, this means to cut the onion in half lengthwise and then slice (so that the layers of the onion make a rainbow type pattern when sliced).

** We don’t normally have Guinness beer in our house. But, being a good Texan, I do quite often have Shiner Bock. The Shiner Bock worked great in this recipe.

You will also need:

Large skillet
1 gallon sized zip top baggie
5-7 quart slow cooker

Method:

Arrange the potatoes, carrots, 1 teaspoon of the salt and the pepper in the insert of the slow cooker and stir to combine. Cook the bacon in a large skillet over medium heat until crisp.

Transfer the bacon to the slow-cooker insert and remove all but 3 tablespoons of fat from the pan. Heat the remaining fat in the pan over medium-high heat. Add the onions, paprika, chiles, and garlic and sauté until the onions begin to soften ( 4-5 minutes).

Transfer the mixture to the slow-cooker insert. Put the flour and the remaining 1 teaspoon of salt in the zip top baggie. Put the meat in the flour, toss to coat and shake off any excess flour.

Heat the canola oil in the same skillet over high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the slow-cooker insert. Deglaze the pan with the tomatoes, scraping up any browned bits from the bottom of the pan.

Transfer the tomatoes to the slow-cooker insert. Add the Guinness (SHINER) and stir to combine. Cover the slow cooker and cook on high for 4-5 hours until the meat and vegetables are tender.

Skim off any fat from the top of the stew and serve the meat and vegetables from the slow cooker.

Four Berry Sorbet

noreply@blogger.com (Donna @ Way More Homemade) — Sat, 11 Jun 2011 22:48:00 +0000

Adapted from Alton Browns fresh fruit sorbet recipe

Nothing says summer like berries… and nothing says summer like ice cream. Combine the two and you have a four berry sorbet that will knock your socks off.

The vodka is probably optional, but I think it lowers the freezing temperature and makes for a smoother sorbet.

Frozen unsweetened berries are an option for this recipe if fresh are not available. Allow them to thaw a bit first, though.

Ingredients

6 oz raspberries
6 oz blueberries
6 oz blackberries
14 oz strawberries
8 ounces sugar
1 ounce freshly squeezed lemon juice or lime juice
1/2-ounce vodka
Pinch kosher salt

You will also need:

Paper towels
Rimmed baking sheets
Food processor or blender
Ice cream freezer
Airtight and freezer safe containers

Directions

Rinse all berries and allow to dry on paper towel lined rimmed baking sheets. Also stem and halve (or quarter) large strawberries.

Puree the fruit in a food processor or blender along with the sugar, lemon juice, vodka and salt. Strain through a fine mesh strainer, using a rubber spatula to press the puree through the strainer.

Pour into a bowl. Cover and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Remove into an airtight container and freeze for at least 4 hours or until ready to serve.

And the recipe in pictures….

Rinse berries and dry on a paper towel lined rimmed baking sheet.

I put as many berries in as possible and then add in the lemon & lime juices plus the vodka and then top with as much sugar as will fit. Pulse the blender several times then add the rest of the berries as they will fit.

As you can see, the completely blended berry mixture completely fills my blender.

Stir and press through a fine mesh strainer to remove seeds and solids.

The strained puree.

This is my best friend in the summer time. I love my Cuisinart ice cream maker.

Allow your ice cream maker to do its thing until it becomes a nice and thick soft serve consistency.

The color is beautiful and the taste is even more amazing!

Insanely Cinnamon Muffins

noreply@blogger.com (Donna @ Way More Homemade) — Thu, 26 May 2011 04:13:00 +0000

Adapted from: Cook’s Country “Coffeecake Muffins” (http://www.cookscountry.com)

Makes 12 muffins.

Be sure to use muffin-tin liners for this recipe or the cinnamon filling will stick to the pan.

Ingredients:

Streusel

8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

Muffin batter

2 large eggs
1 cup sour cream
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cut into chunks and softened
½ cup cinnamon chips

You will also need:

Muffin “tin” liners
1 Muffin “tin”
Food processor
1 medium – large mixing bowl
1 medium mixing bowl
Whisk
Rubber/silicone spatula
Small & medium spring loaded scoops (if available)

Method:

For the streusel:

Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Place in a small bowl and set aside in the refrigerator while mixing the muffin batter.

Do not wash food processor.

For the muffins:

Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners.

Whisk eggs, sour cream, and vanilla in a medium-sized bowl and set aside.

Pulse flour, sugar, baking powder, and salt in food processor until thoroughly combined. Add butter and pulse until mixture resembles wet sand then transfer to a large bowl.

Pour egg mixture over the flour mixture; using rubber spatula, gently fold it in a few times. Add cinnamon chips and continue to fold together until just combined. The resulting batter will be very thick. Using a small spring-loaded scoop, place 1 tablespoon of batter into each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon (or fingers), press cinnamon filling lightly into batter, then top with remaining batter (using a heaping medium-sized spring loaded scoop). Sprinkle streusel topping evenly over batter.

Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

Serve.

(The muffins will keep in airtight container at room temperature for up to 3 days.)

Look at that crumb top and he layers of cinnamon in these bad boys.
Oh the YUM!

Nom-i-licious!

Shells & Cheese

noreply@blogger.com (Donna @ Way More Homemade) — Mon, 23 May 2011 03:21:00 +0000

Adapted from Cook’s Illustrated

Ingredients:

1 pound medium shell whole grain macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 ½ teaspoons powdered mustard
¼ teaspoon cayenne pepper
5 cups milk
8 ounces Monterey Jack cheese, shredded
16 ounces extra sharp cheddar cheese, shredded
Kosher salt to taste

Optional bread crumb topping:

6 ounces bread, torn into pieces
3 tablespoons unsalted butter (cold)

You will also need:

Food processor (if doing bread crumb topping)
Large pot or dutch oven
Broiler safe 9x13 dish

Method:

In a large pot with plenty of salted water boil shell macaroni until just past “al dente.” Drain and set aside.

Set same pot back over medium heat. Melt butter until foaming then add flour to make a roux. Cook for just a minute or so and add mustard and cayenne and whisk to combine well.

While continuing to whisk, gradually add milk; bring to a boil while whisking constantly. (It must reach a full boil to thicken, but you must keep whisking to keep it from scorching on the bottom or boiling over.) Reduce to a simmer, whisking occasionally, until thickened to a heavy cream consistency (about 5 minutes).

Remove from heat and whisk in cheeses and salt to taste. Add shells and stir to completely combine and thoroughly coat shells with cheese sauce.

If using the bread crumb topping:

Process bread and butter in food processor for 10-15 1 second pulses. Transfer shells and cheese to a broiler safe baking dish and evenly top with bread crumb topping. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning.

Allow to cool for about 5 minutes and enjoy.

Cheesy Baked Mashed Potatoes

noreply@blogger.com (Donna @ Way More Homemade) — Wed, 29 Dec 2010 16:56:00 +0000

Adapted from this recipe by Giada De Laurentiis

This is such an easy and yet delicious potato side dish. Great to take to a pot-luck or to have with anything you might make at home. Truth be told, I use a little less potatoes and the same amount of cheese… just because I like my potatoes extra cheesy.

Ingredients:

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and freshly ground pepper
2 tablespoons dry bread crumbs

You will also need:

Large stock pot
Baking dish (9x13 or equivalent)
Potato masher

Method:

Preheat the oven to 400 F. Prepare baking dish with butter if needed.

Place potatoes in large stock pot and cover by at least 1 inch with water and add salt. Bring to a boil and cook until very tender, about 15 minutes. Drain and return to the same pot and mash well.

Mix in the milk and melted butter. Mix in the grated mozzarella and 3/4 cup of the Parmesan. Season to taste with salt and pepper.

Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl. Sprinkle bread crumb and cheese mixture over the top of the mashed potatoes.

Cover and chill for up to six hours ahead of time or go ahead and bake.

Bake at 400, uncovered, until the topping is golden brown (about 20 minutes).

Green Bean Casserole

noreply@blogger.com (Donna @ Way More Homemade) — Thu, 18 Nov 2010 04:16:00 +0000

from Cook’s Illustrated Nov/Dec 2006, #83, pg. 9

Again… much too busy eating to take pictures. I’m sure you understand. :) I hope to update this post with pictures after Thanksgiving this year.

Make ahead tips included. Look for instructions in {brackets}.

Ingredients:

Topping:
4 slices white sandwich bread (torn into quarters)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned French fried onions

Beans/Sauce:
Table salt
2 pounds green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean and broken into ½ inch pieces
3 medium garlic cloves, minced or pressed
Ground black pepper
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 can sliced water chestnuts, coarsely chopped (optional)

You will also need:

Food processor
Large bowl filled with ice water
Dutch oven
Paper towel lined baking sheet
3 quart / 13x9 inch baking dish

Method:

For the topping: In food processor, pulse bread, butter, salt and pepper until it resembles coarse crumbs (ten 1-second pulses). Toss with French fried onions and set aside. {Store bread-crumb mixture in an air-tight container in the fridge and mix with onions just before cooking.}

For the beans/sauce: Preheat oven to 425° F. Bring 4 quarts of water to a boil in a large Dutch oven. (While it is coming to a boil, you can be prepping your green beans, mushrooms and other ingredients.) Prepare your large bowl of ice water. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender (about 6 minutes). Drain beans in colander and plunge immediately into ice water (to stop cooking). Spread beans on the paper towel lined baking sheet to drain.

Add butter to now empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms release moisture and liquid evaporates (about 6 minutes). Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened and reduced to 3 ½ cups, about 12 minutes. Off heat, season with salt and pepper to taste and add chopped water chestnuts if desired (they lend a nice extra crunch that my husband's family likes).

{Allow sauce to cool. Mix the beans and cooled sauce in a covered baking dish and refrigerate for up to 24 hours before baking.)

Add green beans to sauce and stir until evenly coated. Arrange in even layer in baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. {Heat in 425° F oven for 10 minutes, then add topping and bake as directed for about 15 minutes.} Serve immediately.

Baked Ziti

noreply@blogger.com (Donna @ Way More Homemade) — Wed, 17 Nov 2010 12:34:00 +0000

Adapted from Cook’s Illustrated (March/April 2009, pg. 15)

This, my friends, is pretty much Italian comfort food at its best. Baked Ziti can be vegetarian/meatless or you can add some Italian sausage for a different twist. Half of this recipe feeds my family of 4 (2 adults and 2 grade school children) for two meals. It is easy to make even a single recipe and freeze in smaller containers for later or to take a meal to a friend.

Ingredients:

1 pound whole milk cottage cheese
2 large eggs
3 ounces grated Parmesan cheese (about 1 1/2 cups)
1 pound ziti
2 tablespoons olive oil
1/2 – 1 pound Italian sausage (optional)
5 medium garlic cloves (minced or pressed)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves (or 1 teaspoon dried)
1 teaspoon sugar
Salt/Pepper to taste
1 teaspoon corn starch (2 teaspoons if using whole milk instead of cream)
1 cup heavy cream (or whole milk)
8 ounces low-moisture mozzarella cheese (cut into 1/4 inch pieces)

You will also need:

Medium bowl
Large stock pot / dutch oven
12 inch skillet or another stock pot / dutch oven
13x9 inch baking dish

Method:

Preheat oven to 350 F.

Place 4 quarts of water in the large stock pot and bring to a boil. While the water is heating, move on and do other things to get the sauces ready. Once the water is boiling, add 1 tablespoon of salt to the water then the pound of ziti. Cook the ziti for 5 minutes. Drain pasta and leave in colander. Do not wash the stock pot. Take it immediately back over to the stove. You’re about to use it again.

Lightly beat eggs in a medium bowl then whisk in cottage cheese and 1 cup of grated Parmesan. Set aside.

If using sausage, remove from casings. Put olive oil in the skillet and bring up to medium heat and add in sausage while breaking up into small pieces. Cook until no longer pink. Add garlic and cook until fragrant but not brown. Stir in tomato sauce, diced tomatoes, oregano and basil (if using dried). Simmer until thickened (about 10 minutes). Off heat, stir in 1/2 cup of basil (if using fresh), sugar, and salt/pepper to taste.

Stir cornstarch into heavy cream (while it’s in the measuring cup) and pour into the (now empty) stock pot and put over medium heat. Bring to a simmer and cook until thickened (3-4 minutes). Remove pot from heat and add cottage cheese mixture and 1 cup of tomato sauce. Allow to cool just slightly then stir in 3/4 cup of the diced mozzarella. Stir well to combine. Add cooked pasta and stir to thoroughly coat with sauce. (Pasta will likely be all stuck together, but will gently come apart as it gets coated with the sauce.)

Transfer pasta mixture to 1 13x9 pan or two smaller pans and spread remaining tomato sauce evenly on top being sure to cover as much of the exposed pasta as possible. Sprinkle the remaining diced mozzarella and grated Parmesan on top. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes or until bubbly and cheese on top begins to brown. Remove from oven and allow to rest/cool for 10-20 minutes. Garnish with fresh basil on top if available.

(My apologies for the complete lack of pictures. I have no explanation other than I just have been too into eating this dish to take any.)

My Favorite Chocolate Cake (and the Chocolate Peanut-butter Cake variation)

noreply@blogger.com (Donna @ Way More Homemade) — Wed, 15 Sep 2010 17:52:00 +0000

From Cook’s Illustrated (#79, March/April 2006)

Once you make this chocolate cake one time, you’ll realize how easy it is to make a fresh, homemade, not from a box delicious chocolate cake that has such good chocolate flavor that… well… you may be ruined like I am and never want to go back to a box again.

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, very soft
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
4 ounces unsweetened chocolate, coarsely chopped
1/4 cup (3/4 ounce) Dutch-processed cocoa powder
1/2 cup hot water
1 3/4 cups (12 1/4 ounces) sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks

You will also need:

1 tablespoon butter for greasing pans
1/8 – 1/4 cup flour for dusting pans
Baking pan (1 – 9x13, 2 or 3 9-inch round)
Stand mixer (whisk and paddle attachments needed)
Double boiler set-up (or small sauce pan and heat-proof bowl)
Extra bowls
Scraper/spatula

Method:

Preheat oven to 350 F. Grease pan(s) with butter and dust with flour.

Combine chocolate, cocoa powder and hot water in heat-proof bowl & set over sauce pan containing 1 inch of simmering water. Stir with rubber spatula until chocolate is melted. (This mixture will be very thick and dull.) Add 1/2 cup sugar and stir until a little more fluid and glossy. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda and salt in medium bowl.

Combine buttermilk and vanilla in a separate bowl.

In the bowl of a stand mixer with whisk attachment, whisk eggs and yolks on medium-low speed until combined (about 10 seconds). Add remaining 1 1/4 cups sugar and increase the speed to high and whisk until fluffy and lightened in color. (Not the same fluffy as when you cream sugar/shortening. I would describe it as aerated and thick such that you can see the lines that the whisk leaves as it runs.) Remove whisk and attach paddle. Add the cooled chocolate mixture to egg/sugar mixture and mix on medium until thoroughly combined, pausing to scrape down the sides of bowl with rubber spatula if needed.

Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. (You will see some very small pieces of butter in the batter. They will not completely incorporate.) Add about 1/3 of the flour mixture and 1/2 of the buttermilk mixture, mixing until incorporated. Repeat using half of remaining flour and all of remaining buttermilk mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes then invert onto wire rack. Cool cakes to room temperature before frosting and you may even consider freezing for about 30 minutes before frosting.

Suggested uses:

Double Layer Birthday Cake: Decorate using Marshmallow Fondant or other frosting options.

Chocolate Peanut-butter Cake (as seen on Smitten Kitchen): Make a 3-layer chocolate cake. Freeze the layers for 30 minutes – 1 hour before frosting. Frost using Peanut-butter Frosting between layers and on top and sides of cake. Refrigerate at least 30 minutes. Top with Chocolate/Peanut-butter Glaze by pouring (while warm) on top of cake (while cold) and spreading with off-set spatula so that it drips down the sides. Refrigerate to set the frosting and glaze well. Cut while cold and dip knife in water between cuts to keep the glaze from sliding around on you.

Peanut Butter Frosting

10 ounces cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add peanut butter and beat until thoroughly blended.

Chocolate/Peanut-butter Glaze

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of double boiler or in a heat-proof bowl set over a sauce pan with 1 inch of simmering water (use the same set-up as for the cake), combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. (You can always start this process in the microwave by cooking for about 30 seconds to get things started. Once melted, it will be thick and dull.) Remove from the heat and whisk in the half-and-half, beating until smooth and shiny. Use while still warm.

(Please excuse the picture quality. All I had handy was my phone.)

Mocha Madness Ice Cream

noreply@blogger.com (Donna @ Way More Homemade) — Wed, 21 Jul 2010 02:41:00 +0000

from the King Arthur Flour website and blog

You may notice that there are not any pictures… it didn’t last long enough for me to take any. There are some posted over on the King Arthur Flour site if you’re interested. They also include some instructions for if you don’t have an ice cream maker.

Ingredients:

1 cup cold whole milk
3/4 cup sugar
2 tablespoons espresso powder
2 tablespoons dark or Dutch-process cocoa powder (sifted to remove lumps)
2 cups cold heavy/whipping cream
1 teaspoon vanilla extract
8 chocolate filled Oreo cookies, broken into small pieces

You will also need:

Stand mixer with whisk attachment or bowl and whisk
Ice cream freezer
Freezer safe plastic canister or container

Method:

Either with a stand mixer with whisk attachment or with a bowl and whisk in hand, mix together the milk, sugar, espresso powder and cocoa. The sugar should be dissolved, the espresso powder should be fully incorporated and there may be just a little cocoa powder that is still floating on top. Mix in the heavy cream and vanilla and whisk until a little frothy and everything is fully incorporated.

Freeze in ice cream maker according to manufacturer’s instructions.

Once it has reached “soft serve” consistency, add in the Oreo pieces and allow to mix until evenly distributed. Immediately transfer to a freezer safe container (I like to use a plastic canister) and freeze for a minimum of 2-3 hours or overnight.

Eat.

Attend Mocha Madness Anonymous meeting.

Repeat.

Sweet Cherry Cobbler

noreply@blogger.com (Donna @ Way More Homemade) — Fri, 09 Jul 2010 13:05:00 +0000

Inspired by a combination of a Cook’s Illustrated recipe for Cherry Pie and the Cherry Cobbler recipe in my William’s Sonoma Essentials of Baking cookbook

You can see my original post on my main blog here.

Most cherry pie/cobbler recipes are designed for sour or tart cherries which break down and release their juices easier than sweet cherries. A sweet cherry pie recipe from Cook’s Illustrated accounted for the smaller amount of juice released by sweet cherries in the cooking process by adding plum puree. After having tried the pie recipe, I decided to incorporate a few of the ingredients and techniques used to make a better cobbler. A cobbler full of flavor and juicy goodness.

And make a better cobbler it did.

Ingredients:

Filling:
6 cups sweet (i.e. Bing) cherries, stems removed and pitted
2 small red plums, pits removed
3 tablespoons sugar
¼ teaspoon table salt
1 ¾ tablespoons granulated tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon

Cobbler topping:
1 ½ cups all purpose flour
1/3 cup sugar
½ teaspoon table salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
6 tablespoons butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon sugar mixed with ¼ teaspoon ground cinnamon

You will also need:

Food processor or blender
Fine mesh strainer
Several bowls
Baking dish (I use a round 11” baking dish with sides 2” high)
Whisk
Rubber spatula/spoonula
Spring loaded scoop (ice cream scoop)

Method:

For the filling: Place the pitted plums (with skins) and about ½ cup of the pitted cherries in the food processor. Process about 1 minute, scraping down the sides as needed. Strain the purée through a fine mesh strainer into a large bowl, pressing on the solids to remove all the juice. Discard the solids. To the purée, add the sugar, salt, lemon juice, cinnamon and tapioca; stir to combine.

Take ½ cup – 1 cup of the pitted cherries and cut them in half then place all the cherries in the purée mixture. Stir to coat the cherries completely and let stand for 10-15 minutes.

Preheat your oven to 375ºF.

Place the cherry mixture in the baking dish; bake for 10 minutes while you prepare the topping.

For the topping: Combine the buttermilk and vanilla and set aside. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cinnamon. Work the small pieces of butter into the flour mixture with your fingers until it resembles coarse crumbs. Pour the buttermilk/vanilla mixture into the flour mixture; fold and stir together with a rubber spatula just until the flour is completely and evenly moistened. It will be a soft, sticky and thick dough.

Remove the fruit from the oven and scatter spoonfuls (from your spring-loaded scoop) of the dough all over the top of the fruit. It should not cover completely as the dough will spread as it cooks. Sprinkle the cinnamon-sugar evenly over the top.

Return the cobbler to the oven and bake for 30-35 minutes. The cherry filling will be bubbling and the topping browned (a toothpick should come out clean).

Cool for 15 minutes on a wire rack.

Serve warm with ice cream.

Eat.

Repeat.

Fried Green Tomatoes

noreply@blogger.com (Donna @ Way More Homemade) — Wed, 07 Jul 2010 05:23:00 +0000

Panko breadcrumbs give these fried green tomatoes a nice crunch while the salty flavor of the parmesan balances the tart of the tomatoes themselves very nicely.

Ingredients:

2 large green tomatoes
1 cup buttermilk
1/3 cup Italian seasoned bread crumbs
1/3 cup panko bread crumbs
5 tablespoons shredded parmesan cheese
1/3-1/2 cup all purpose flour
Salt and pepper to taste
Peanut oil

You will also need:

Large cast iron or other heavy skillet/frying pan
Tongs

Method:

Slice the tomatoes into about 1/2 inch slices. Place in a bowl and cover with buttermilk. Let stand at room temperature while you prepare the rest of the ingredients.

Place flour in a shallow container and season to taste with salt and pepper.

Combine panko breadcrumbs, italian breadcrumbs and shredded parmesan in a shallow container. Combine well and also season to taste with salt and pepper.

Bring about 1 inch of oil up to about 350-375 degrees F.

Dredge the buttermilk soaked tomato slices through the flour, back into the buttermilk, then coat with the breadcrumb/parmesan mixture. Fry until golden brown, turning once and being careful to not knock off the breading.

Allow to cool slightly and enjoy!

Soak the green tomato slices in the buttermilk.

Once you’re ready to fry, dredge the slices through flour, dip back in the buttermilk, coat with panko breadcrumb/parmesan mixture, then place in the hot oil until golden brown.

Cupcake Cream Filling

noreply@blogger.com (Donna @ Way More Homemade) — Tue, 29 Jun 2010 04:54:00 +0000

I’ve tried a few cream filling recipes, but this one that I discovered over at Evil Shenanigans takes the cake…. or fills it.

Ingredients:

2 teaspoons hot water
1/4 teaspoon salt
1 – 7 ounce jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Method:

Dissolve salt in hot water. Whisk marshmallow cream, shortening, powdered sugar & vanilla with stand mixer until fluffy. Whisk in salt water until incorporated & fluffy.

Use a pastry bag fitted with a decorating tip poke a hole down into the cupcake and fill until a little peeks out the top.

One batch fills approximately 3 dozen cupcakes.

Chocolate Cupcakes

noreply@blogger.com (Donna @ Way More Homemade) — Tue, 29 Jun 2010 04:03:00 +0000

adapted from Cook’s Illustrated

Cupcakes have become quite a trendy thing among adults and there has been an effort to find more adult flavors for cupcakes in the last year or two. The original recipe from Cook’s Illustrated that I used for this recipe is for Dark Chocolate Cupcakes. While I thought they were good as a more adult flavor, the dark chocolate flavor was a little too dark for the kids in my family. And let’s be honest, for most of us, when we make cupcakes, it’s for the kids. So I traded out the unsweetened chocolate for semi-sweet and the Dutch Processed or dark cocoa powder for regular cocoa powder. The result was a chocolate cupcake with a good chocolate flavor that was pleasing to the general kid population and adults alike.

By the Cook’s Illustrated’s recipe, this makes exactly 12 cupcakes. By my experience, however, if you take all the batter and divide it among 12 cupcake cups, you will have mushroom shaped cupcakes that are neither pleasing to look at nor are they easy to frost. In my experience, this recipe makes an odd 13 cupcakes. SO, if you have a way to make 13. Or make 12 and you will have a bit of batter left over. Regardless, I highly discourage using all the batter in 12 cups. I’ve done it. It’s not pretty.

Ingredients:

8 tablespoons unsalted butter
2 ounces semi-sweet chocolate
1/2 cup cocoa powder (1 1/2 ounces)
3/4 cup all purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup sour cream

You will also need:

Heat-proof bowl
Sauce pan
Mixing bowl
Cupcake pans
Paper cupcake baking cups

Method:

Preheat oven to 350 degrees F.

Combine butter, chocolate and cocoa powder in heat-proof bowl and set over a small amount of barely simmering water in a sauce pan and allow to fully melt and combine until smooth. (To quicken the process, you can melt the butter in the microwave and pour it over the chocolate and cocoa to begin the melting process sooner.) Once melted, set it aside to cool for a few minutes until just warm to the touch.

Meanwhile, in a small bowl, whisk together the flour, baking soda and baking powder and set aside.

In a large mixing bowl, whisk eggs until smooth. Add sugar, vanilla and salt and whisk until fully combined and smooth. Add cooled chocolate mixture and whisk until combined. Sift in 1/3 of the flour mixture and whisk to combine. Whisk in sour cream then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Using a large scoop, place 1 just over-full scoop into each cupcake liner. The recipe makes 13, so if you only have room for 12 cupcakes, you will have a bit left over.

Bake 18-20 minutes at 350 degrees F.

Allow to completely cool before filling and/or frosting.

~~~~~~~~~~

Melt your chocolate and butter until smooth.

Whisk the eggs, then whisk in the sugar, salt & vanilla.

Whisk in the melted chocolate and then the flour and sour cream until thick and homogeneous.

Fill your spring loaded scoop until just over-full.

Believe it or not, it makes 13 cupcakes. If you try to divide the batter between only twelve cups, they run over the tops they look like this….

when they should look like this…

Spicy Stuffed Shells

noreply@blogger.com (Donna @ Way More Homemade) — Tue, 22 Jun 2010 05:23:00 +0000

As submitted for the Ro*Tel Across America Recipe Contest
(I didn’t make the top 10, but I was one of the 10 runners-up. Not bad, if I do say so myself.)

Ingredients:

12 ounces andouille sausage
6 ounces (approximately) jumbo pasta shells (about half of a box)
4 ounces monterrey jack cheese (shredded)
4 ounces goat cheese
½ cup roasted red pepper (chopped)
1 ear sweet corn, roasted, removed from cob (about ½ cup)
1 cup chopped fresh baby spinach
1 egg
¼ cup Italian seasoned bread crumbs
1 can Ro*Tel tomatoes & green chiles
Olive oil as needed
Kosher salt as needed

You will also need:

Indoor or outdoor grill
Large pot
Skillet
Several small bowls
1 large bowl
Large rubber spatula or spoon
1 baking dish
Aluminum foil

Method:

Rub corn with olive oil (or butter) and place on indoor or outdoor grill over medium high to high heat. Grill while turning occasionally to get all sides just slightly charred (while doing other things). Set aside to cool slightly. Once cool enough to handle, remove corn from cob by holding the cob up on end and slicing downward with a sharp knife and pressing against the cob with the knife. Transfer corn to a bowl and set aside.

Put a pot of water on to boil. Add several good pinches of kosher salt. Once boiling add pasta and boil for approximately 8 minutes. Drain and allow to cool.

Cut andouille sausage into pieces by quartering lengthwise then slicing into ¼ to ½ inch thick pieces. Place just a little olive oil in a skillet and set over medium high heat. Once hot, add sausage pieces and reduce heat to medium. Allow the sausage to not only brown but also cook out some of the fat. Once browned, remove to a paper towel lined bowl to absorb some of the grease. Set aside.

Chop up roasted red peppers and baby spinach place in bowls and set aside. Lightly whisk egg in a separate bowl and set aside.

In a large bowl add sausage, peppers, spinach, corn, bread crumbs, egg and both the Monterrey Jack and goat cheeses. Using a large spatula or spoon, mix all ingredients until all are evenly distributed.

By hand, stuff each shell until full but not over-flowing and place in a baking dish. Top the shells with 1 can of Ro*Tel tomatoes. Cover with foil and bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes.

~~~

Rub down your corn with some butter or oil and grill, turning occasionally, until there is some browning on each side.

Cut up the andouille sausage into small pieces by quartering lengthwise and slicing into 1/4 inch slices. Cook in a skillet over medium high heat until lightly browned.

In a large bowl, combine sausage, cheeses, corn (removed from the cob), roasted red peppers, spinach, egg and bread crumbs and mix together until all ingredients are evenly distributed.

By hand, fill each cooked shell.

Top the shells with the Ro*Tel tomatoes and chilies and bake at 350 F covered for 20 minutes, then uncovered for another 10 minutes.

Enjoy!

Grilled Garlic-Rosemary Potatoes

noreply@blogger.com (Donna @ Way More Homemade) — Fri, 28 May 2010 14:28:00 +0000

from Cook’s Illustrated (July/August 2007, page 9)

Ingredients:

4 tablespoons olive oil
9 medium garlic cloves (minced or pressed)
1 teaspoon chopped fresh rosemary leaves
Kosher salt
2 pounds small Red Bliss potatoes (about 18)
Ground black pepper
2 tablespoons chopped fresh chives

You will also need:

Vegetable oil for cooking grate
Disposable 13x9 inch aluminum roasting pan
Skewers (metal or wooden)
Small skillet
Fine-mesh strainer
Small bowl
Large bowl
Large microwave-safe plate
Grill

Method:

Prepare your grill with one side with direct flames (hotter) and the other side without (cooler).

Heat olive oil, garlic, rosemary and 1/2 teaspoon Kosher salt in small skillet over medium heat until sizzling (about 3 minutes). Reduce heat to medium-low and continue to cook until garlic is light blonde (about 3 minutes). Pour mixture through a fine-mesh strainer into a small bowl; press on solids. Measure 1 tablespoon of solids and 1 tablespoon of oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.

Scrub and cut potatoes in half. If using wooden skewers, make sure you soaked them in water first and place the potatoes on them at this point. If using metal skewers, do NOT put the potatoes on them yet.

Place potatoes in single layer on a large microwave-safe plate and poke each potato several times with a skewer. Brush potatoes with 1 tablespoon of strained oil and season liberally with salt. Microwave on high power until potatoes are slightly resistant when poked with the tip of a a paring knife. This will take about 8 minutes; turn them once halfway through the cooking time.

If using metal skewers, you may place the potatoes on the skewers after all microwave cooking is finished. Remember that the potatoes will be hot. You may want to use a paper towel to handle them.

Transfer potatoes to a baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil. Season with salt and pepper to taste.

Place potatoes on hotter side of grill. Cook, turning once, until grill marks appear (about 4 minutes). Move potatoes to cooler side of grill and cover with disposable pan and continue to cook until paring knife slips in and out of potatoes easily (5-8 minutes). Remove potatoes from skewers and transfer to large bowl with reserved garlic/oil mixture. Add chopped fresh chives and toss until thoroughly coated. Serve immediately.