Good Thymes and Good Food

Roasted Strawberry Muffins with Lemon-Vanilla Bean Butter

noreply@blogger.com (Rachel) — Thu, 09 May 2013 11:17:00 +0000

I made a resolution to myself this spring that I would cook and bake with the fresh berries that are available this time of year. I have a habit of just serving them on the side with breakfast or as a snack in the afternoon. I don't cook and bake with them nearly enough. One of the reasons for that is that while I love strawberries, they don't always translate well into muffins/cakes/etc. because they release so much liquid and become gummy. Annie solved that problem by roasting the strawberries, which I've never done, before mixing them into a muffin batter. Genius!! That trick make flavorful, strawberry-laden muffins that weren't gummy in the least.

I made a quick lemon-vanilla bean "butter" (think apple butter but with lemon) to top the muffins and it really brought them to a whole new level. The lemon butter is tart yet sweet and the vanilla bean flecks are so pretty. (You can substitute vanilla extract for the vanilla bean.) I had a hard time not eating it with a spoon. :)

Roasted Strawberry Muffins with Lemon-Vanilla Bean Butter
Printable Version

1 lb. strawberries, rinsed, hulled and quartered
1 cup granulated sugar, plus a pinch for roasting
Buttermilk or milk, if needed
1 cup all-purpose flour
1 cup white whole wheat flour
1½ tsp. baking powder
½ tsp. salt
½ cup Greek yogurt
2 large eggs
2 tsp. vanilla extract
8 tbsp. unsalted butter, melted and cooled

1. Preheat the oven to 400˚ F and line a baking sheet with foil. Spread the prepared strawberries out onto the baking sheet and sprinkle with a pinch of sugar. Toss gently to coat and then roast, stirring the strawberries twice, until the berries have become tender and released most of their juices, 20-22 minutes.
2. Place fine mesh strainer over a bowl or liquid measuring cup and drain the roasted strawberries, reserving the excess juice. (You will have about 4 tablespoons or ¼ cup of juice.) Add just enough buttermilk to the strawberry juice to make 6 tablespoons of liquid.
3. Lower the oven temperature to 350˚ F and line muffin pans with paper liners; set aside.
4. In a medium bowl, combine the sugar, flours, baking powder and salt. Whisk to blend and set aside.
5. In a large bowl, combine the reserved strawberry juice/milk, Greek yogurt, eggs, and vanilla extract. Whisk until smooth and then whisk in the cooled butter.
6. Add the dry ingredients to the bowl with the wet ingredients and fold with a rubber spatula until just combined. Gently fold in the strawberries until no large dry streaks remain.
7. Divide the batter evenly between the prepared muffin liners. Bake, rotating the pans halfway through, until a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Remove to a wire rack and let cool.

Lemon-Vanilla Bean Butter
¼ cup granulated sugar
1 tbsp. cornstarch
zest of ½ lemon
juice of ½ lemon
½ cup water
2 tbsp. unsalted butter, cut into cubes
1 vanilla bean, split down the center

1. In a medium saucepan set over medium heat, whisk the sugar, cornstarch, lemon zest, lemon juice, and water. Once mixture begins to bubble and thicken, cook for two minutes more, stirring often.
2. Remove from the heat and add in butter and vanilla bean seeds (discard pod).

muffins barely adapted from Annie's Eats, lemon-vanilla bean butter adapted from all recipes

Herbed Risotto with Caramelized Onions, Peas, and Chicken

noreply@blogger.com (Rachel) — Tue, 07 May 2013 11:51:00 +0000

I really don't have a whole lot to say about this dish apart from letting you know how fantastic it was. Creamy risotto, sweet peas, buttery and delicious caramelized onions, chicken thrown in for good measure - it was a truly delicious.

This is a risotto that doesn't have to be stirred nearly constantly, which is so nice. It still delivers that same texture profile that you would expect from a more traditional risotto, though. I caramelized the onions earlier in the day (on Annie's recommendation) so that dinner came together a little faster. I also cooked and shredded the chicken while the onions were caramelizing. By breaking the steps down, it all came together pretty quickly in the end. It may be ideal to make this entire dish right at dinnertime on a weeknight meal, but with a little planning, you can definitely have this on your table after a busy workday!

Herbed Risotto with Caramelized Onions, Peas, and Chicken
Printable Version

1½ tbsp. olive oil, divided
1 large yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
1 lb. skinless chicken breasts
2 tbsp. unsalted butter
¾ tsp. salt
2 cloves garlic, minced or pressed
2 cups Arborio rice
1 cup dry white wine
1 cup freshly grated Parmesan cheese
juice from ½ lemon
1 cup frozen peas, thawed and patted dry
1 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Freshly ground black pepper and kosher salt, to taste

1. In a large skillet set over medium-low heat, add 1½ teaspoons of the olive oil. Once hot, add onion and sugar, stirring to coat. Allow to cook until deeply browned, stirring often, 45 minutes-1 hour. Remove from pan and set aside.
2. Heat a large saucepan over medium heat and add the chicken broth and water. Bring to a simmer and then reduce heat to keep warm.
3. Return the pan that contained the onions to the stovetop and set over medium-high heat. Add remaining olive oil to the pan and season the chicken breasts with salt and pepper. Add chicken to the hot pan and cook through, turning once, about 7 minutes per side (depending on size of chicken breasts). Remove to a plate and tent with foil.
4. Set a Dutch oven or other large pot over medium heat and add the butter. Allow butter to melt and then add garlic, cooking only until fragrant while stirring often, about 30 seconds.
5. Add the rice to the pan and stir to coat. Allow rice to toast and turn translucent around the edges, stirring often, for 3 minutes. 6. Add the wine to the pan and cook, stirring constantly, until fully absorbed, 2-3 minutes. Stir 5 cups of warm broth mixture into the rice. Reduce the heat to medium-low, cover the pot and simmer. Allow to cook until almost all of the liquid has been absorbed and the rice is al dente, 16-19 minutes. Stir twice during cooking.
6. Add ¾ cup of the hot broth mixture to the cooked risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Add in the Parmesan and lemon juice and then remove the pot from the heat, cover and let stand for 5 minutes.
7. While the risotto sits, shred the chicken into bite-sized pieces. Add the caramelized onions, chicken, and peas into the risotto along with the parsley and chives. Season to taste with salt and pepper. If needed, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.

originally from Cook's Illustrated May/June 2010, slightly adapted from Annie's Eats

DIY: Homemade Cheese Crackers

noreply@blogger.com (Rachel) — Wed, 01 May 2013 11:49:00 +0000

Cheez-Its have been a longtime favorite snack of mine. They're easy to grab, salty, and crunchy - 3 of my favorite things about a snack. As usual, though, I decided to try my hand at making them myself. And wouldn't you know it? These taste about a million times better than the boxed version!! Shocking, I know.

I've made a couple of different recipes for cheese crackers and this one is my favorite. It comes together super quickly in the food processor, chills in the fridge, rolls out easily, cuts nicely and bakes up perfectly every time. Jack could not get enough of these and James definitely had his fair share, too. They are just as addictive as their store-bought counter part but made with ingredients that you most likely already have on hand!

I have to give credit to a friend from high school who posted this recipe on Facebook. Thanks Amanda!!

DIY: Homemade Cheese Crackers
Printable Version

6 oz. (1½ cups grated) good-quality sharp cheddar cheese
4 tbsp. unsalted butter, cold and cut into small cubes
¾ cup all-purpose flour
¼ tsp. kosher salt, plus more for sprinkling

1. In the bowl of a food processor, combine all of the ingredients. Turn the food processor on and allow to run for 1-2 minutes, until a cohesive ball of dough has formed.
2. Remove dough from food processor bowl and break into two pieces. Form each piece into a disc and wrap each of them in plastic wrap. Place wrapped discs into the refrigerator and chill for at least 30 minutes.
3. While the dough is chilling, preheat oven to 350° F.
4. Once the dough has chilled, remove one disc from the plastic wrap and place it between two pieces of parchment paper. Roll the dough into a rough rectangle, about ⅛-inch thick. (If dough is too firm to roll, let stand for about 5 minutes to soften just slightly.)
5. Using a pastry wheel, pizza cutter, or sharp knife, cut the dough into a grid of 1-inch squares. Use a toothpick to poke a hole into the center of each square. Carefully transfer to a baking sheet and place into the refrigerator to chill for 10 additional minutes.
6. Once chilled, sprinkle with additional coarse salt, if desired. Space crackers about ½ inch apart on the parchment lined baking sheet. Bake for 11-14 minutes, until crackers are beginning to turn golden brown. (Watch carefully after the 11 minute mark.) Set baking sheet on a wire rack to cool completely. Continue with second disc of dough. Store crackers in an airtight container.

as seen on Fearless Homemaker, originally from The Lee Bros., also adapted from in katrina's kitchen, cooking ala mel, and smitten kitchen

Fluffy Buttermilk Pancakes with Buttermilk-Caramel Syrup

noreply@blogger.com (Rachel) — Mon, 29 Apr 2013 10:25:00 +0000

To say that I've made a lot of pancakes is an understatement. While we do go through times where we don't eat them for months, we also go through times where we eat them every weekend and Jack eats the leftovers for days. Perhaps not the healthiest of breakfasts buuuuut they are pretty tasty.

I used to make them from a mix but they always seemed to heavy and really seemed to sit like cement in my stomach. I then started making them from scratch but I had a hard time finding a recipe that produced the same results over and over. Sometimes they were flat or far too dense, or chewy or any other unappealing word you can think of.

But finally, I have found our favorite recipe. It just works every single time. The one caveat I have is that I always use buttermilk and not milk mixed with vinegar or lemon juice. I know a lot of people use this method but it doesn't always work for me so real buttermilk it is.

We usually just eat our pancakes with maple syrup but I have to share this buttermilk-caramel syrup with you. I first made it when we had company visiting and I wanted to make something special to go with waffles. Every since then, I look for reasons to make it. It's sweet and sticky, great on pancakes and waffles and takes just a few minutes to cook while your pancakes or waffles are cooking. Sometimes I make a big breakfast just so that I can have the syrup!!

Fluffy Buttermilk Pancakes with Buttermilk-Caramel Syrup
Printable Version

For the pancakes:
2 cups all-purpose flour
¼ cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, lightly beaten
1½ cups buttermilk (plus up to 2 tbsp. more for thinning)
½ tsp. vanilla extract
4 tbsp. (¼ cup) unsalted butter, melted and cooled, plus more for griddle or pan

1. Heat an electric griddle to 300° F or heat a non-stick pan over medium heat. Preheat oven to 200° F.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large glass measuring cup, whisk together the eggs, buttermilk, vanilla extract, and cooled butter. Add buttermilk mixture to flour mixture and gently stir together, until there are no large flour streaks but it is still lumpy. Do not overmix. (Mixture will be very thick. You can add a little more buttermilk to make it workable. Start with a teaspoonful and mix gently, creating desired consistency.)
4. Butter the griddle or pan and drop ¼ cup size rounds onto hot surface. Cook until edges begin to dry and bubbles form on the uncooked surface, 3-5 minutes (watch carefully). Flip pancakes with a spatula and cook until golden brown and cooked through, another 2-4 minutes, watching carefully. Remove cooked pancakes to a cookie sheet and keep warm in the oven until ready to serve. Continue with the remaining batter.

For the Buttermilk-Caramel Syrup:
1½ cups buttermilk
¾ cup granulated sugar
¾ cup brown sugar, loosely packed
¼ cup unsalted butter, cut into 1-inch cubes
1 tsp. baking soda
1 tsp. vanilla extract
Pinch of salt

1. Add buttermilk, both sugars, and butter to a large saucepan over medium heat. Bring to a boil, whisking occasionally. Once boiling, remove from heat and whisk in the baking soda, vanilla, and salt. (Mixture will bubble.) Serve warm.

pancakes slightly adapted from all recipes, buttermilk-caramel syrup slightly adapted from Creations by Kara

Coconut Chocolate Chip Oatmeal Skillet Cookie

noreply@blogger.com (Rachel) — Thu, 25 Apr 2013 10:05:00 +0000

Oh skillet cookie, you have evaded me until now.

I have no idea why I hadn't made a skillet cookie up until this point. It's basically the same thing as making blondies except that you bake it in a cast iron skillet which just adds to the charm. I definitely do not use my skillet enough (How is the world are you supposed to properly clean and season that thing?!) so this was a perfect opportunity to break it out.

Basically you just mix up your cookie dough as normal then press it into a greased skillet or baking dish and then bake them up they are mostly set. I don't mind scooping cookie dough and changing out cookie sheets, but it was nice to be completely done after the 30 minute baking time!!

Coconut Chocolate Chip Oatmeal Skillet Cookie
Printable Version

1 cup (2 sticks) unsalted butter, at room temperature
¾ cup firmly packed brown sugar
¾ cup granulated sugar
2 large eggs
1 tsp. vanilla extract
2 ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups old-fashioned rolled oats
2 cups sweetened, flaked coconut, toasted or untoasted (your preference)
2 cups chocolate chips (semi-sweet or dark chocolate)

1. Preheat the oven to 375º F and grease a 10 or 12-inch cast iron skillet (or a 9x9" glass baking dish); set aside.
2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl and beat again for 30 seconds. Add in the eggs, beating well after each addition and scraping down the bowl as needed. Beat in vanilla.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the butter mixture and mix until almost combined.
4. Stir in rolled oat and coconut and mix until no flour streaks remain. Stir in chocolate chips making sure that everything is well combined.
5. Press the dough evenly into the prepared pan and bake for 30-40 minutes, until golden brown and a toothpick comes out with only a few crumbs attached. Cool before slicing.

adapted from Sweet Anna's

Blackberry Pie/Cobbler Bars

noreply@blogger.com (Rachel) — Wed, 24 Apr 2013 11:03:00 +0000

James loves blackberry cobbler. He claims it as one of his favorite desserts (but I really think all desserts are his favorite) but I rarely make anything with blackberries. Of all the berries that are out there, they just aren't my favorite. I do, however, have fond memories of eating them straight from the plant at our local Little League field. There was an area that was still sort of wooded and overgrown and while my brothers all played baseball, I was in that little woodsy area eating blackberries. Or at least I think they were blackberries. ;)

These bars, though, are really great and they highlight the berries so nicely. I really found them to be less pie-like and much more cobbler-like but still delicious.

This makes a large batch (9x13-inch pan) and I'm sure it could be easily halved into a square pan. You can also use fresh or frozen berries, whichever you happen to have or are able to get.

Blackberry Pie/Cobbler Bars
Printable Version

For the crust and topping:
3 cups all-purpose flour
1½ cups granulated sugar
¼ tsp. salt
1½ cups (3 sticks) unsalted butter, cut into ½-inch cubes and chilled

For the filling:
4 large eggs
2 cups granulated sugar
1 cup sour cream or Greek yogurt
¾ cup all-purpose flour
¼ tsp. salt
zest of ½ lemon
1 tsp. vanilla extract
~30 oz. blackberries, fresh or frozen (washed and patted dry, if fresh and thawed and well drained, if frozen)

1. To make the crust and topping, preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray; set aside.
2. To make the topping: In the bowl of a food processor, combine the flour, sugar, and salt. Pulse several times to combine. Add the chilled butter to the flour mixture and pulse to evenly distribute then process entire mixture until well mixed but still crumbly, 30-60 seconds longer. Set aside 1½ cups of the mixture to be used for the topping. Press remaining mixture into the prepared pan and bake for 12-15 minutes. Cool on a wire rack for at least 10 minutes.
3. To make the filling: In a large bowl, whisk the eggs until well combined then add in the sugar, sour cream or Greek yogurt, flour salt, lemon zest, and vanilla extract. Whisk thoroughly but gently to combine. Carefully fold in the berries with a spatula and then spread mixture over cooled crust. Top with remaining flour mixture and bake until set, 45-55 minutes.
4. Cool for at least 1 hour before cutting into bars or serving as a cobbler.

originally from Rebecca Rather, The Pastry Queen, slightly adapted from Pink Parsley

Elly's World Famous Black Beans

noreply@blogger.com (Rachel) — Mon, 22 Apr 2013 10:54:00 +0000

These black beans are definitely worthy of the title as "world famous". You can see why they are deemed that in this post on Elly's blog.

I've made lots and lots of versions of black beans as a side dish because what else do you serve with tacos/enchiladas/taquitos/etc.? This version, though, is far and away the best I've ever made. James loves them, Jack devours them, and I feel good about serving them as a side to our meals.

They come together quickly and can even simmer for a little while as the rest of your meal finishes cooking. You can adapt them to be spicy or sweet, smooth or sort of chunky (our preference). However you serve them, I'm sure they'll be delicious.

Elly's World Famous Black Beans
Printable Version

2 tsp. vegetable or canola oil
¼ medium onion, finely diced
2 cloves garlic, minced
1 tbsp. tomato paste
½ tsp. chili powder
1 tsp. cumin
¾ tsp. oregano
2 (15 oz.) cans of black beans, drained and rinsed
1 – 1 ⅓ cup chicken or vegetable stock
Juice of ½ lime
2 tbsp. chopped cilantro, plus more to taste
Kosher salt and freshly ground black pepper

1. Add oil to a medium skillet over medium heat and add onion. Cook until softened, 5-6 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Add in tomato paste, chili powder, cumin, and oregano. Stir to combine and cook for another 30 seconds.
3. Stir beans into the mixture and mash about half of them (or desired amount) with a potato masher. Stir in 1 cup of stock and combine well. Bring to a gentle boil and then reduce heat and allow to cook for 10-15 minutes, until most of the stock is absorbed. Add more stock if necessary. 4. Stir in lime juice and cilantro. Season with salt and pepper to taste.

adapted from Elly says Opa!

DIY: Homemade Chocolate Sauce

noreply@blogger.com (Rachel) — Thu, 18 Apr 2013 09:22:00 +0000

It's no secret that I like to make things from scratch. I like the challenge and I love knowing exactly what's in the things that we are eating. I make pizza sauce, bagels, Oreo cookies (faux-reos), hamburger buns, chicken nuggets...all from scratch on a regular basis.

I'm not sure why it took me so long to share this really simple chocolate sauce with you. (Okay, so maybe I burned the first batch and was discouraged.) It's just cocoa powder, sugar, water, salt, and vanilla. Nothing else! It takes just minutes to put together and it's truly delicious.

To this day, my favorite way to enjoy chocolate sauce is over plain old vanilla ice cream. I like when the ice cream melts down a little bit and I can stir everything together in my bowl and basically make a chocolate milkshake. Yum.

While it's great on ice cream, it's perfect for chocolate milk, too. Or brownie sundaes. Or drizzled over strawberries.

Homemade Chocolate Sauce
Printable Version

1 ¼ cups granulated sugar
1 cup unsweetened cocoa powder
1 cup water
¼ tsp. salt
2 tsp. vanilla extract

1. In a medium saucepan, whisk together the sugar and cocoa powder until well combined and fairly smooth. 2. Set the pan over medium-high heat and add the water and salt. Bring to a boil, whisking often. Once the mixture has reached a boil, turn the heat to low and continue to simmer for about 5 minutes, whisking occasionally.
3. Once the mixture has thickened, remove the pan from the heat and stir in the vanilla. Allow to cool to room temperature and then store in the refrigerator. Turn the heat to medium-high and stir in the water and salt. Bring to a boil, stirring frequently. Once it has reached a boil, reduce heat to low and continue to simmer for 5 minutes, stirring occasionally, allowing the mixture to thicken. Once the mixture has thickened remove the pan from the heat and let cool for 5 minutes. Stir in the vanilla. Store in the refrigerator.

originally from 52 Kitchen Adventures, as seen on Sunny Side Up and Annie's Eats

Broccoli Pesto Pasta

noreply@blogger.com (Rachel) — Wed, 17 Apr 2013 11:49:00 +0000

I was definitely intrigued the first time that I saw this recipe. Using broccoli as the sauce for a pasta instead of just in the pasta or on the side seemed pretty smart. I was definitely skeptical, though. I just wasn't sure how it would translate or if it would be too...broccoli-ish. Once I started seeing it on multiple blogs, though, I knew that I had to give it a try.

I took a cue from Annie and used Greek yogurt instead of heavy cream and I think it added a nice tang to the dish. I under cooked my broccoli a little the first time I made this so make sure yours is at least fork tender, if not a little more done than that.

Broccoli Pesto Pasta
Printable Version

1 lb. broccoli
1 lb. pasta
1 tbsp. unsalted butter
2 tbsp. olive oil
1 small onion, finely diced
3-4 cloves garlic, minced or pressed
Kosher salt and freshly ground black pepper, to taste
Up to ½ cup Greek yogurt or heavy cream
¼ cup freshly grated Parmesan cheese, plus more for serving

1. Bring a large pot of salted water to a boil.
2. While waiting for the water to boil, chop the broccoli crowns into florets. Using a vegetable peeler, remove the tough outer skins of the broccoli stems and chop them into ¼-½-inch discs.
3. When the water begins to boil, add the broccoli to the water and cook until fork-tender, about 3-5 minutes, checking after the first 3 minutes for doneness. Remove the broccoli to a bowl with a fine mesh strainer or a skimmer, leaving the water in the pot.
4. Return water at a boil and add the pasta to the pot. Cook according to the package directions until al dente. Reserve 1½ cups of the pasta water and then drain the pasta well. Set aside.
5. Return the pot to the heat and add the butter and olive oil to the pot over medium-high heat. Once the butter has melted, add the onion to the pot and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook just until fragrant, 30 seconds-1 minutes.
6. Return the cooked broccoli to the pan and cook 1-2 minutes to heat through. Season with salt and pepper to taste.
7. Transfer the broccoli mixture to a food processor or blender. Pulse until the mixture is fairly smooth, scraping down the sides as needed. Add in the Greek yogurt or cream and process until smooth. Add the reserved pasta water in small amounts until the sauce is smooth and creamy (add carefully and slowly to not create a watery sauce). Season to taste.
8. Toss the pasta with the sauce and the grated Parmesan cheese. Serve with additional grated Parmesan.

barely adapted from Annie's Eats, originally from Smitten Kitchen

Jalapeno Popper Dip

noreply@blogger.com (Rachel) — Mon, 15 Apr 2013 10:55:00 +0000

We have a great group of friends that we love to get together with as often as possible. Everyone has kids around the same age so they get to see each other and act all kinds of crazy. The adults eat, drink adult beverages, talk, and eat some more. While we also love to go out for kid-free dinners together, having everyone together with their families is my favorite. Everyone pitches in and brings some kind of appetizer, dessert, side dish, etc. Most recently I brought this jalapeno popper dip (it's really more of a spread).

It's creamy and tangy from the cream cheese with a little kick from the jalapenos. The bread crumb topping gives it a little body and helps to cut through the decadence a little bit. This is something that is great all year round, for nearly any occasion. I'm sure I'll be making this again and again.

Jalapeno Popper Dip
Printable Version

2 (8 oz.) packages cream cheese, softened to room temperature
½ cup mayonnaise
½ cup Greek yogurt
½ cup shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies
2 jalapenos, seeds and ribbed removed, finely diced
1 cup shredded Parmesan cheese
½ cup panko style bread crumbs

1. Preheat oven to 400° F.
2. In a large bowl, combine cream cheese, mayonnaise, Greek yogurt, Monterey Jack cheese, green chilies, and jalapenos. Stir well to combine.
3. Spread mixture into a 9-inch ungreased baking dish (any shape will work). In a small bowl combine Parmesan cheese and bread crumbs. Sprinkle the bread crumb mixture over the jalapeno mixture. Bake for 25-30 minutes, until lightly browned and bubbling. Serve with chips, crackers, or sliced vegetables.

original adapted from allrecipes, this version came from a Pinterest search which took me to keyingredient.com http://www.keyingredient.com/recipes/187769886/jalapeno-popper-spread-recipe/

Goat Cheese and Asparagus Pasta

noreply@blogger.com (Rachel) — Wed, 03 Apr 2013 11:20:00 +0000

I picked up a bunch of asparagus at the grocery store recently with no idea about what I was going to do with it. I like asparagus but James isn't a huge fan of it so when I was in search of a lunch dish that wasn't a sandwich, I turned to pasta. Not exactly a light lunch but I knew we were having a light dinner so it balances out, right? ;)

The combination of the creamy and tangy goat cheese with the still crunchy asparagus was perfection. Adding lemon juice and zest along with tomatoes and parsley made for a really awesome lunch that came together in the time it took to cook the pasta. Reserving a little pasta water to add to the goat cheese made for an easy sauce, too.

Goat Cheese and Asparagus Pasta
Printable Version

½ lb. pasta shapes
½ lb. asparagus spears, trimmed, cut into 1½-inch pieces
zest and juice from ½ lemon
¼ cup cherry tomatoes, halved
2 oz. goat cheese
2 tbsp. parsley, minced
Kosher salt and freshly ground black pepper, to taste.

1. Bring a large pot of salted water to a boil and cook pasta to package directions. During the final 3 minutes of cooking, add in asparagus. Reserve about ½ cup hot pasta water.
2. Drain pasta and asparagus and run under cool water for about 10 seconds, just enough to stop the cooking.
3. Return pasta to the pot and place back on stove top. Add in zest and lemon juice, tomatoes, goat cheese, and parsley. Stir to combine, adding pasta water as needed. Season to taste with salt and pepper. Heat gently if necessary before serving.

adapted from Bon Apetit

Black Bean Salsa Chili

noreply@blogger.com (Rachel) — Mon, 01 Apr 2013 11:23:00 +0000

I had love at first bite with this chili. I was kind of expecting it based on the smell that was coming from the kitchen but I didn't expect it to be that good. Smoky, a little spicy, smooth black beans, crunchy corn, and just the slightest hint of sweet made for a meal that was just delicious. James took his first bite, looked me, and said, "mmhmmm" with a nod of his head. That's really the best compliment from him. ;)

This comes together really quickly and is great for a weeknight. Of course, like most soups, this is even better the next day.

Black Bean Salsa Chili
Printable Version

2 (15 oz.) cans black beans, drained and rinsed; divided
⅔ cup water
1 tsp. brown sugar
1 tbsp. extra-virgin olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 bell peppers, diced (any color)
3 cloves garlic, minced
1½ tbsp. chili powder
1 tbsp. cumin
1 tbsp. smoked paprika
1 tsp. oregano
Kosher salt and freshly ground black pepper
1½ cups prepared salsa
3 tbsp. tomato paste
2 cups chicken or vegetable broth
1 cup corn, frozen or canned (drained if using canned)

Garnish:
avocado
Greek yogurt
limes
cheddar cheese
cilantro

1. In the bowl of a food processor (or using an immersion blender), combine 1½ cups of the black beans, water, and sugar. Process the mixture until smooth.
2. Transfer the bean puree to another bowl and stir in the remaining beans; set aside.
3. Heat olive oil in a large sauce pot over medium-high heat. Add onion, carrot, celery, and bell peppers. Cook until vegetables are mostly softened, about 7 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
4. Add in chili powder, cumin, paprika and oregano. Season to taste with salt and pepper.
5. Add the bean mixture, salsa, tomato paste, and vegetable broth to the vegetables, stir to combine. Bring the mixture to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Add in corn and heat briefly. Serve with desired garnishes

adapted from The Curvy Carrot, originally from Cooking Light

Citrus and Mint Infused Water

noreply@blogger.com (Rachel) — Fri, 29 Mar 2013 11:38:00 +0000

This is much less a recipe than it is just an idea. While at my mother-in-law's house recently she offered me some water that she had in her refrigerator that was infused with different fruit. It was so delicious and refreshing. I'm actually not one to order water with lemon while at a restaurant, but the combination of different citrus and fruit flavors definitely won me over. As soon as we got home, I put my own batch into the fridge.

I used lemon, lime, orange, and mint in this version. The great part is that you can use nearly any type of fruit that you have around, I plan to try cucumber next. For me, this is just a great way to add flavor to the water that I know I should be drinking. Let's face it, it's not always easy to throw back 8 glasses of water every day.

I don't usually garnish my glass, I just added that for looks. :) Sometimes adding the garnish makes the flavor a little overwhelming so I just pour straight from the picture.

I plan to make this all through the spring and summer. Surely it will be refreshing when the really hot weather hits us here in the south.

Citrus and Mint Infused Water

2-3 lemon slices
2-3 lime slices
2-3 orange slices
small handful fresh mint leaves

1. In a large picture, drop in the lemon, lime, and orange slices. Add in the mint leaves and cover with water. Drink immediately or allow to steep. Store covered in the refrigerator.

Chocolate Cream Pie for Pi Day

noreply@blogger.com (Rachel) — Thu, 14 Mar 2013 11:27:00 +0000

I have had a whole bunch kitchen failures lately, like outright bombs. Dry cakes, cookies falling apart, chewy chicken - it's been an interesting month! ;) Pies have always, always been my nemesis in the kitchen. I've made a few that have been very good but most of them never make it to the blog because they don't turn out, are soggy, the crust is awful...the list could go on (and on).

But this one. This one was not a failure. I had a few moments where I was sure the whole thing was going to flop (like when I forgot to strain the filling) but thanks to the good people at Cook's Illustrated and The New Best Recipe, it turned out delicious and perfect. The Oreo crust is crunchy and chocolate-y, the filling is smooth and rich, and of course, homemade whipped cream is always great. I knew when I saw this on Tide & Thyme awhile back that I would definitely being giving this pie a shot.

Not only did I make a pretty good pie (woo!), I also made this pie for Pi Day (a tribute to the date 3/14 or 3.14), something else that has always evaded me or rather, I forgot every single year that I've been blogging. :) I did not love math while I was in school, not until I took a course teaching me how to teach math did I begin to love it. Once I took that course something clicked and I began to love numbers. In the end, math was my favorite subject to teach and that was not anything I ever thought that I would say.

Chocolate Cream Pie
Printable Version

For the crust:20 Oreo cookies, broken into large pieces
3 tbsp. unsalted butter, melted

For the filling:
2 ½ cups half-and-half
Pinch of salt
⅓ cup granulated sugar, divided
2 tbsp. corn starch
6 large egg yolks, at room temperature
6 tbsp. unsalted butter, cold and cut into
6 equal pieces
6 oz. semisweet or bittersweet chocolate, finely chopped
1 oz. unsweetened chocolate, finely chopped
1 tsp. vanilla extract

For the whipped cream topping:
1 ½ cup heavy whipping cream, cold
2 tbsp. powdered sugar

1. To make the crust, preheat the oven to 350° F.
2. Pulse Oreo cookies in a food processor until fine crumbs form (or crush in a zipper top bag). Drizzle butter into food processor until uniform consistency is reached, a few 1-second pulses.
3. Pour crumbs into a 9-inch glass pie plate and press evenly across the bottom and up the sides of the plate. Refrigerate the unbaked crust for about 20 minutes, until firm and set, then bake for 10 minutes. Cool on a wire rack while the filling is prepared.
4. To make the filling, in a medium saucepan bring the half-and-half and 3 tablespoons of the sugar to simmer over medium-high heat. Stir to dissolve the sugar.
5. In a small bowl, combine the remaining sugar and cornstarch; set aside.
6. In a medium bowl, whisk the egg yolks together until slightly thickened, about 30 seconds. Add the cornstarch mixture to the yolks and whisk well for about 1 minute, until the sugar has begun to dissolve and the mixture begins to turn glossy.
7. Once the half-and-half reaches a simmer, slowly add about ½ cup to the egg yolks to temper them, whisking constantly. Then add the yolk mixture to the rest of the hot half-and-half, the mixture will thicken in about 30 seconds. Return to a simmer, whisking constantly until 3 or 4 bubbles burst on the surface and the mixture is thick and glossy, about 15 seconds.
8. Remove from the heat and whisk in the butter until incorporated then add the chocolate and the vanilla and whisk well, then stir with a spatula to be sure that everything is well incorporated.
9. Pour the filling through a fine-mesh sieve set over a large bowl. Pour strained mixture into cooled crust and smooth the top. Let cool for about 5 minutes then press plastic wrap directly to the surface and refrigerate until firm and set, at least 3 hours. (My pie was not fully set after 3 hours but was perfect the next day.)
10. For the topping, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks begin to form. Add in the powdered sugar and continue to beat just until stiff peaks begin to form. Spread over chilled pie.

slightly adapted from The New Best Recipe from the editor's of Cook's Illustrated, via Tide & Thyme

Vanilla Bean Salted Caramel Sauce

noreply@blogger.com (Rachel) — Wed, 13 Mar 2013 11:17:00 +0000

I mean, what is there really to say about this stuff? It's gooey caramel sauce that's been salted and studded with vanilla bean flecks. There you have it. Put it on ice cream, bake it into brownies, top cupcakes with it, dip apples into it, or eat it by the spoonful. Any way you drizzle it, it's going to be delicious.

Be sure to have all of your ingredients measured and ready to go because this can go from melted sugar to burned, bitter sugar really quickly and you definitely don't want that. The caramel color usually takes 5-7(ish) minutes to develop but watch it closely. If you don't have vanilla beans, you can still make a delicious salted caramel sauce without the vanilla bean pod.

Vanilla Bean Salted Caramel Sauce
Printable Version

1 whole vanilla bean pod
1 cup heavy cream
5 tbsp. unsalted butter, cut into small cubes
2 tsp. sea salt or fleur de sel
1 ½ cups granulated sugar
¼ cup light corn syrup
¼ cup water

1. Use a small paring knife to split the vanilla bean pod down the middle, stopping about ½ inch before the end. Scrape the seeds from the pod and place seeds and scraped pod in a small sauce pan. Add the cream, butter, and salt to the pan and place over medium heat, until boiling, stirring occasionally. Once boiling, remove from heat and set aside.
2. In a separate 3- to 4-quart heavy saucepan, bring sugar, corn syrup, and water to a boil, stirring until sugar is fully dissolved.
3. Boil, without stirring but gently swirling pan, until mixture is a golden caramel, watching carefully to avoid burning.
4. Remove vanilla bean pod from the cream mixture and slowly add the cream mixture, a little at a time, to the caramel (it will bubble up). Bring to a simmer, stirring frequently, for 3 minutes.
5. Pour caramel sauce into heat-safe dish and cool to room temperature before storing in the fridge. Enjoy!

as seen on Confections of a Foodie Bride, originally sea salt caramel candies from Gourmet

Marinated Vegetables aka The Pea Dish

noreply@blogger.com (Rachel) — Mon, 11 Mar 2013 11:33:00 +0000

For as long as I can remember, whenever there was a family gathering, one of my aunt's would make this dish, it was kind of her trademark in my mind. Easter, Christmas, BBQs, birthday parties, you name it and we had this side dish on the table. It seems to go with everything - Easter ham, Christmas turkey, hamburgers and hot dogs, it just fits.

After a little chopping, everything gets thrown together in a bowl and then topped with a vinegar based dressing and left to sit (preferably) overnight. It has a super bright flavor from the vinegar and sugar, the peas add a little smoothness, the celery is crunchy, the corn is sweet, the onions add a nice bite and the peppers just round it all out. It's one of my favorite side dishes, especially for a crowd, and I love all the memories that I have attached to it.

I did a little Google searching and there are countless variations of this dish out there but this one came from my aunt so I'll leave it at that. :)

Marinated Vegetables aka The Pea Dish
Printable Version

For the salad:1 (15 oz.) can LeSeuer peas
1 (7 oz.) can white shoepeg corn
1 (7.5 oz.) jar chopped pimientos
4 stalks celery, finely diced
1 bell pepper, finely diced
1 small red onion, finely diced (or to taste)

For the dressing:
¾ cup cider vinegar
¼ cup canola or vegetable oil
¼ - ¾ cup granulated sugar
Kosher salt and freshly ground black pepper, to taste

1. Do not drain any vegetables. In a large bowl, combine the peas through onion and stir briefly. Carefully drain all of the liquid from bowl.
2. In a large glass measuring cup, combine vinegar through sugar, beginning with ¼ cup of sugar and adding more to taste. Whisk to combine and season to taste with salt and pepper.
3. Pour dressing over salad and DO NOT STIR. Cover tightly and refrigerate overnight. Stir and season as necessary before serving. (Some of the liquid may need to be drained prior to serving.)

recipe from Margaret C.

Black Bean and Lentil Soup

noreply@blogger.com (Rachel) — Wed, 20 Feb 2013 12:46:00 +0000

I don't know if this happens to you or not but there are so many times that I'm sure that I have x,y,z ingredients in my pantry and I'm excited to make something, only to find out that I definitely do not have x,y,z ingredients. And it's always something that I should have on hand such as flour, beans, or canned tomatoes. You know, pantry staples.

Such was the case on a day when I wanted to make this soup. Not only did I not have black beans (what??), I didn't have lentils, either. I looked in my pantry on three separate occasions, hoping that they would miraculously appear. They didn't.

I picked up TWO bags of lentils during my next grocery shopping trip but guess what? I forgot the black beans. The soup had to wait another day and I was rolling my eyes at myself hardcore. Luckily, James had to run to the grocery store for something so he picked up some canned black beans for us and I quickly made this soup for lunch. Then ate it for that lunch, then dinner, then lunch the next day. I did part with some for James to take for dinner one night that he was working and when I finished off the last little bit I was already thinking about the next time that I would make this.

While the soup does need to cook for a little while (45 minutes to an hour, in total), it's definitely worth the wait. There isn't anything else that is difficult about the prep or cooking, just some chopping, stirring, and waiting. Honestly, this is one the best soups that I've ever made and I love making soup. It's healthy, delicious, filling, savory, and makes really good leftovers. This is one that I definitely better the next day.

Black Bean and Lentil Soup
Printable Version

1 tbsp. olive oil
½ medium onion, diced
2 stalks celery, diced
2 carrots, diced
½ red bell pepper, diced
3 cloves garlic, minced
2 tsp. paprika
2 bay leaves
1 (14 oz.) can diced tomatoes
1 cup dried brown lentils
4 ¾ cup chicken stock
3 cups water
1 (14 oz.) can black beans, drained and rinsed, divided
¼ cup chopped parsley
Salt and pepper to taste
Parmesan cheese, to taste

1. Add the oil to a Dutch oven or other large pot over medium heat. Stir the onions, celery, carrots, and bell pepper into the oil. Season with salt and pepper. Cook until vegetables begin to soften, about 7 minutes. Add in the garlic, paprika, and bay leaves and cook just until fragrant, about 30 seconds.
2. Stir in the tomatoes with juices, the lentils and half the black beans. Then add in the chicken stock and water. Increase heat to high and bring to a boil, then reduce to medium-high heat and continue to cook until lentil are mostly tender, about 35 minutes, stirring occasionally.
3. Remove from the pot from the heat and discard the bay leaves. Remove half the soup to a large bowl. Using an immersion blender, blend until fairly well combined but not fully pureed. (You can also use a blender but remember to vent the top.)
4. Return the soup that was not blended to the pot and stir in the remaining black beans and the parsley. Season to taste with salt and pepper. Allow to cook for an additional 15 minutes. Top with Parmesan cheese when serving.

slightly adapted from Smells Like Home, via Cook Like a Champion, originally from Cookin' Canuck

S'mores Brownies

noreply@blogger.com (Rachel) — Tue, 19 Feb 2013 12:39:00 +0000

This is very hard for my husband to believe but I spent the majority of my summers from the age of 11ish to 16ish camping. In a tent...in the outdoors. Granted, we lived in Michigan at the time which is beautiful, has super soft grass, and isn't buggy the way the south is. But it's still hard for him to believe. Perhaps that's because he can barely convince me to even have a snack outside let alone eat full meals and sleep outside. ;)

I really do have very fond memories of making s'mores over the campfire, walking through the woods, swimming in lakes (without the fear of alligators), and perhaps talking to the occasional boy - but only when my plethora of brothers weren't around. We had so much fun ~~burning~~ roasting marshmallows, scaring each other, staying up until all hours, and we didn't even have a tv let alone a cell phone or a tablet. Amazing.

Even though camping doesn't hold the appeal living in Georgia that it did in Michigan, I really want to create those great, sticking memories with our own family.

These brownies definitely conjured up those campfire memories with ooey gooey marshmallows, crunchy graham crackers, and sweet melted chocolate. Throw a brownie between and you have something delicious and sweet. If you have a sweet tooth, these are the brownies for you!

One tip: When you are ready to cut them, use a very sharp knife and dip it in water between cuts. The marshmallows are very gooey and can make for a difficult time cutting.

S'mores Brownies
Printable Version

10 graham crackers, broken in half (20 squares), divided
¾ cup unsalted butter
4 oz. unsweetened chocolate
2 cups sugar
3 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
2½ cups miniature marshmallows
1 cup semi-sweet or dark chocolate chips

1. Heat oven to 350°F and line a 9x13-inch pan with foil and spray the foil with cooking spray. Lay 15 graham crackers in the bottom of the prepared pan, with sides overlapping as necessary. Break remaining graham crackers into pieces and set aside.
2. In a large bowl, microwave butter and chocolate squares for 2 minutes, then stir until chocolate is completely melted (microwave additional 20 seconds as needed but no do not over heat).
3. Whisk in sugar, eggs, and vanilla; mix well. Stir in flour just until no streaks remain. Pour over graham crackers in pan and smooth gently.
4. Place in preheated oven and bake for 30 to 32 minutes or until toothpick inserted in center comes out with moist crumbs. Do not over bake.
5. Immediately sprinkle with marshmallows and chocolate chips. Bake for an additional 3 to 5 minutes or until marshmallows begin to puff. Remove from oven and press reserved graham pieces gently into marshmallows. Using a kitchen torch (or place under the broiler), toast the marshmallows until golden brown.
6. Cool completely on a wire rack. Lift brownies from pan before cutting to serve.

as seen on Beantown Baker, originally from Kraft

Baked Eggs with Ham and Cheddar

noreply@blogger.com (Rachel) — Wed, 13 Feb 2013 11:59:00 +0000

We are pretty big breakfast eaters at our house and not just on the weekends, either. James is generally home 5 or 6 mornings out of every week (and gone for dinner) so breakfast is a time that we like to have a meal together. I don't meal plan for breakfast like I do for dinner, I usually just make what I can based on what's in our fridge and pantry. We eat a lot of eggs, pancakes, waffles, and French toast. It's not usually a fancy meal or super elaborate but it's definitely a nice way to start off our day.

We rotate through our "usuals" pretty quickly, especially in the egg department - scrambled, omelets, over easy, egg-in-the-hole, rinse and repeat. The one way that I quickly forget to prepare eggs is to bake them. My mother-in-law introduced these to us when we were visiting and I thought it was genius! I never would have thought to crack eggs into a ramekin and then bake them! They turn out perfectly creamy with set whites and slightly runny yokes and they are endlessly adaptable. You can throw just about anything into a ramekin with the egg(s) and have a delicious breakfast in about 15 minutes. This method is also great for a crowd and with so many variations, you can customize them for what people like.

As you bake these, definitely keep a close eye on them so that they don't over-bake. Every once in awhile I have an egg that just doesn't seem to want to set up. When that happens, I'll microwave it for 15-25 seconds and that usually does the trick.

Baked Eggs with Ham and Cheddar
Printable Version
Serves 2

Cooking spray
2 tbsp. cream cheese, softened
2 tsp. prepared salsa
2 slices deli ham
cheddar cheese, shredded
4 eggs
1 scallion, thinly sliced
Kosher salt and freshly ground black pepper

1. Preheat oven to 350° F and spray two 8 oz. (or 4 smaller ramekins) with cooking spray.
2. Spread 1 tbsp. of cream cheese into the bottom of each ramekin and top with 1 teaspoon salsa. Layer ham next and then top ham with desired amount of shredded cheese. Crack two eggs into each ramekin (or 1 egg into smaller ramekins), being careful not to break the yolks.
3. Place in preheated oven and bake for 5-10 minutes, just until whites are beginning to set, watching carefully. Turn on broiler and broil for 5 minutes more, watching carefully, until whites are fully set. Top with scallions and additional cheese. Season to taste with salt and pepper.

idea from Jan H., method adapted from For the Love of Cooking

Chicken Parmesan Pizza

noreply@blogger.com (Rachel) — Mon, 11 Feb 2013 12:15:00 +0000

We really don't eat pizza all that often. I think about it a lot but it just doesn't actually happen too much. I was trying to figure out why that is and I think it's because I don't plan ahead enough to make the dough in time. Pizza always seems to be one of those things that never actually makes our weekly menu but when I decide I want it, it's at 4:00 pm which doesn't really give me enough time to make pizza dough.

However, I did recently make calzones and had a ball of dough in the freezer. I actually remembered to put the frozen dough in the fridge the night before so that it could thaw. (It needs to sit at room temperature for several hours before making the pizza - I would say anywhere from 3-5 hours depending on the temperature of your kitchen.)

This particular pizza was born out of necessity. We had very little food to choose from as we are still trying to find a balance of schedules with a new baby that we don't want to take out much right now so getting to the grocery store has been...challenging and way down on our priorities. I did have mozzarella, pizza dough, marinara and chicken, though. And there you have it - chicken Parmesan pizza!

Chicken Parmesan Pizza
Printable Version

1 tbsp. olive oil
1 tbsp. unsalted butter
1 large boneless, skinless chicken breast, butterflied
Kosher salt and freshly ground black pepper
1 egg, beaten with ½ tsp. water
½ cup bread crumbs
1 tsp. dried basil
1 tsp. garlic powder
2 tbsp. grated Parmesan cheese, plus more for topping pizza
1 ball pizza dough
~½ cup marinara or pizza sauce
~2 cup shredded mozzarella cheese
Fresh basil, for garnish

1. Preheat oven to 450° F. Place pizza stone in oven and allow to heat for 30 minutes.
2. Heat a medium skillet over medium high heat and add oil and butter. Season chicken with salt and pepper. Combine bread crumbs with dried basil, garlic powder, and Parmesan cheese.
3. Dip chicken into egg mixture and coat thoroughly. Dredge in bread crumbs, being sure that chicken is well coated. Place chicken in hot pan and cook for 4-6 minutes per side, until fully cooked. Remove from pan and pat with paper towels to absorb oil. Let cool for 3-4 minutes and then cut into slices or chunks.
4. Set a large piece of parchment paper on a pizza peel or overturned baking sheet and form dough into a large circle. Bake untopped pizza for about 5 minutes. Remove dough from oven and carefully spread marinara or pizza sauce over dough, then top with chicken. Add mozzarella and additional Parmesan cheese. Return pizza to the oven and bake for another 10-15 minutes, until dough is crispy and cheese is beginning to brown.

Good Thymes & Good Food original recipe

Lemon Crinkle Cookies

noreply@blogger.com (Rachel) — Wed, 06 Feb 2013 12:39:00 +0000

It's no secret that I'm a big fan of cookies (who isn't?) and I'll pretty much try any recipe that I come across. Some are a huge hit and some are a bit of a miss but these, these were a big, big hit with everyone. They have perfect texture with crisp edges but chewy centers. They are light and full of lemon flavor that is super bright. These beauties were a great change of pace from heavier desserts and they kept really well. This recipe makes fairly small amount, 16-18 cookies, but for us, that was a perfect amount.

I'm sure a lot of people are ready for spring to arrive (not me, though) and these gave just a little glimpse into what is on the horizon. Lemon always reminds me of spring and sunshine so if it's a little dreary in your neck of the woods, try these out. They are sure to help wipe away some of the winter blues!

Lemon Crinkle Cookies
Printable Version

½ cup unsalted butter, at room temperature
1 cup granulated sugar
½ tsp. vanilla extract
1 egg
Zest of 1 lemon
1 tbsp. fresh lemon juice
1½ cups all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
⅛ tsp. baking soda
½ cup powdered sugar

1. Preheat oven to 350° F. Light baking sheets with parchment paper; set aside.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 2-3 minutes. Add in vanilla, egg, lemon zest and juice and beat until blended. Scrape down the sides and mix again.
3. In a medium bowl whisk together the flour, salt, baking powder, and baking soda. Slowly add dry ingredients to butter mixture, mixing only until just incorporated. Scrape down the sides of the bowl and mix again, very briefly.
4. Place powdered sugar into a small bowl. Using a cookie scoop, form dough into balls and gently roll in the powdered sugar. Place on prepared baking sheets and bake for 10-12 minutes, until the bottoms of the cookie are just beginning to turn golden brown. Do not over bake. Allow cookies to cool on baking sheets for about 5 minutes before removing to a wire rack to cool completely.

as seen on Lauren's Latest

Oven Fries

noreply@blogger.com (Rachel) — Mon, 04 Feb 2013 12:10:00 +0000

I've been making oven fries for so long and I've made them so many different ways that I was surprised that I hadn't blogged about every single one of them! Maybe, though, that was because I was waiting for a really great recipe to come along and come along it has. I've used this method countless times now and every time it produces oven fries that are super crisp on the outside with pillow-y, light potato centers. This is one of the most consistently good recipes that I've ever made and yes, I realize that is a pretty bold statement to be making.

You start by soaking the sliced potatoes in water which removes some of the surface sugar and then improves the smoothness of the interior of the potato. Once the potatoes have been dried off, you cover them on a sheet pan and cook them at a high temperature for about 5 minutes before removing the foil covering and roasting them until they are crisp and golden.

These might take a few extra minutes and have a few extra steps but they are always worth the wait. I always make more than we actually need but somehow we never have leftovers. Hmm...funny how that works out. ;)

Oven Fries
Printable Version

3 russet potatoes (~8 oz. each), washed and cut lengthwise into 10-12 even wedges
4 tbsp. vegetable oil
Kosher salt and freshly ground black pepper

1. Place an oven rack in the lowest position and heat oven to 475°. Line a baking sheet with several layers of paper towels; set aside.
2. Place the cut potatoes in a large bowl and cover with water. Let sit for 10 minutes. While potatoes are soaking, spread 3 tablespoons of the oil onto another large baking sheet. Sprinkle with salt and pepper; set aside.
3. Drain the potatoes and dry well on paper towels. Rinse and dry out the bowl that held the potatoes and then return the dry potatoes to the bowl and toss with remaining tablespoon of oil. Arrange potatoes in a single layer on oiled baking sheet. Cover very tightly with foil and bake for 5 minutes. Remove the foil and bake another 15-20 minutes, until bottoms of potatoes are beginning to brown. Rotate pan halfway through baking.
4. Once potatoes begin to brown on the bottoms, carefully flip the potatoes over and continue baking another 5-15, until desired crispness is reached.
5. Transfer cooked potatoes to paper towel lined baking sheet and drain excess oil. Season to taste with additional salt and pepper, if needed.

slightly adapted from The New Best Recipe from the editors of Cook's Illustrated

Shredded Beef for Tacos - Slow Cooker

noreply@blogger.com (Rachel) — Thu, 31 Jan 2013 12:11:00 +0000

So my slow cooker is definitely getting a workout lately. I could say that it's because we have a newborn and a toddler to take care of but that's not really true. Will is a super easy baby and while Jack is 2, he's pretty easy, as well. (I'm sure I just jinxed that.) The slow cooker is just getting used because I keep finding recipes that sound good. :) Also the pediatrician strongly suggested we not take Will out if at all possible so I've had plenty of time to spend in the kitchen, search for recipes, and get out my underused appliances and tools. Also I'm one of those weirdos that doesn't really like to leave the slow cooker on when we aren't at home, even though that's basically its purpose.

This beef cooks up so tenderly and full of so much flavor. Not to mention, the house smells amazing while it's cooking. We served it in tacos for several nights but it would be great in burritos, chimichangas, enchiladas, taco salad...the list goes on. I think I might double the recipe next time and freeze a good portion of the meat because who doesn't love a quick, easy freezer meal?

Shredded Beef for Tacos - Slow Cooker
Printable Version

1 (2 lb.) boneless beef roast
Kosher salt and freshly ground black pepper
1 tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
½ tbsp. tomato paste
2 tsp. chili powder
1 ½ tsp. ground cumin
½ tsp. paprika
½ tsp. dried oregano
¾ cup beef broth

1. Heat a large skillet over medium high heat and add the oil. Season the beef with salt and pepper and add to the hot pan. Sear on all sides, 2-3 minutes per side until well browned. Place the roast in the slow cooker.
2. Reduce the heat for the skillet to medium and add the onion. Cook for 3-4 minutes, until beginning to soften, and then add the garlic and tomato paste. Cook for an additional minute, stirring often. Add in spices and cook for 20-30 seconds, just until fragrant. Whisk in beef broth and scrape up any browned bits from the bottom of the pan. Add broth mixture to the slow cooker.
3. Cover slow cooker and cook on low for 8-10 hours. Remove beef from slow cooker and shred with two forks. With a large spoon, remove fat that has settled from the cooking liquid. Ladle desired amount of cooking liquid over the beef and serve.

slightly adapted from elly says opa!

Giant Double Chocolate Cookies

noreply@blogger.com (Rachel) — Tue, 29 Jan 2013 12:16:00 +0000

Technically these are a re-post of these cookies...sort of. When I made them the first time, I added a third chocolate and didn't make them a giant size. They were very delicious but when I wanted a chocolate cookie after a few unsuccessful situations in the kitchen, I turned the original that Annie posted.

These are a whopping 4 ounces each, absolutely full of chocolate-y goodness, and will cure any sweet tooth that you might have. Jack helped me put these together and we shared a cookie over the course of the day - they are honestly that big and rich. When James came home from work, he picked up the bag that had 5 cookies in it and immediately commented on how heavy they were. Then he poured a glass of milk and devoured a cookie. ;)

I took a note from Annie and froze half of the dough in already rolled balls so that I can bake 1 or 2 at a time when a chocolate craving hits. We'll see how long they last in the freezer...surely it won't be too long.

Giant Double Chocolate Cookies
Printable Version

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup granulated sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
1 ¼ cups semi-sweet chocolate chips
1 ¼ cups bittersweet chocolate chips

1. Preheat the oven to 350˚ F and line 2 baking sheets with parchment paper; set aside.
2. In the bowl of an electric mixer, combine the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Add in the eggs one at a time, scraping down the bowl after each addition.
3. Beat in the cocoa powder until combined. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Beat in chocolate chips.
4. Divide the dough into 4 ounce portions (or into 12 equal pieces). Roll each portion of dough into a ball* and then flatten just slightly into a disc.
5. Place 6 dough balls onto a prepared baking sheet, spacing a few inches apart. Bake for 16-20 minutes, until mostly set. Allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

*If freezing, place baking sheet with shaped dough balls into the freezer until mostly frozen, at least 1 hour. Place dough balls into a freezer safe container for storage. When ready to bake, allow dough balls to thaw enough so that they can be slightly flattened into discs. Bake as directed.

slightly adapted from Annie's Eats, via My Baking Addiction, Parsley, Sage, and Sweet, inspired by Levain Bakery

Irish Oatmeal with Apples and Raisins - Slow Cooker

noreply@blogger.com (Rachel) — Wed, 23 Jan 2013 12:50:00 +0000

I may or may not have a love affair with oatmeal. I love it in cookies and pretty much all other baked goods and I'll eat it in nearly any form for breakfast. (Evidenced by these baked oatmeal recipes.)

This is another slow cooker recipe from Slow Cooker Revolution. Making oatmeal this way was intriguing to me because I hadn't done it before and because I love steel cut oats but don't always think to make them. The method worked great, though, and it smelled pretty delicious in the house. The oats were perfectly cooked and everything had time to meld together. This definitely makes enough for a crowd so I broke down the leftovers into individual servings and froze them. We haven't tried any that were frozen yet but hopefully they are just as delicious!

Irish Oatmeal with Apples and Raisins
Printable Version

2 tbsp. unsalted butter
2 cups steel-cut oats
8 cups water
1 pound apples (2-3), peeled, cored, and shredded
½ cup golden raisins
½ cup brown sugar, packed (plus more for serving)
1 tbsp. ground cinnamon
¼ tsp. ground nutmeg
1 tsp. salt
honey, to taste, for serving (optional)

1. Melt butter in a large skillet over medium heat. Add oats and stir to coat in butter. Cook, stirring often, until oats are toasted and fragrant, 2-3 minutes (watch carefully). Transfer to slow cooker.
2. Add in water, apple, raisin, brown sugar, cinnamon, nutmeg, and salt. Stir together and then cover and cook on low for 4-6 hours, until oats are softened and thickened.
3. Let oatmeal sit for about 10 minutes and then stir very well and serve with additional brown sugar and a drizzle of honey.

slightly adapted from Slow Cooker Revolution by America's Test Kitchen