Friday, October 2, 2009
Tuesday, August 11, 2009
I've had a few different smokers over the course of about ten years, but about a year ago we purchased a Big Green Egg. I don't know how many of you have ever heard or seen one of these things but they cook up some great food- the juiciest chickens, ribs, and pork that you could imagine. You don't have to have a Big Green Egg to smoke good ribs, however my ribs have gotten a lot better since I started using it.
Friday, July 31, 2009
Heath saw Bobby Flay making this on Food Network one day last week, and told me about it. He said, " Is Nutella good? I've never had it." I said, "WHAAAAAAT?" Bananas and Nutella is my all-time favorite filling for crepes (which I might add, I haven't gotten to eat since my sweet Daddy made them for me on my birthday last year). So when Heath said he wanted to try this for breakfast one day, I told him to have at it! He made it Wednesday morning, and I thought it was really good- still not as drool-inducing as my favorite crepes, but I wouldn't refuse them. *wink wink*.
~Banana Nutella Cinnamon Toaster~
* slices of your favorite sandwich bread
1.) create a sandwich by spreading some Nutella on one slice of bread, and slice banana on top (just to your liking, however much banana you like...and Nutella for that matter).
2.) spread margarine or butter on both sides of sandwich and sprinkle with cinnamon and sugar.
3.) Heat skillet over med/med high heat, and make your sandwich just like you would a grilled cheese. Enjoy!!
Wednesday, July 29, 2009
~Pioneer Woman's Ranch-Style Chicken~ I used 5 smallish boneless skinless breasts
* 1/2 c. dijon mustard
* 1/2 c. honey
* juice of 1/2 a lemon ( I didn't have one, so I used a couple of teaspoons of the bottled stuff)
* 1/2 teaspoon paprika
* 1/2 teaspoon salt
Mix together in a large bowl.
1.) Rinse your chicken breasts under cool water, and pat them dry.
2.) Placing them between two sheets of wax paper (one at a time), pound them to about 1/2-3/4 inch thickness.
3.) Add the chicken to the marinade bowl, and make sure they are coated well. Place in the fridge for at least an hour (I did mine more like 3 hours).
4.) While the chicken is marinating, go ahead and fry your bacon (we used 1/2 pound I believe- the kids didn't eat it on theirs).
5.) Clean out your skillet, but reserve about 1/4 of the bacon grease.
6.) Preheat oven to 400.
7.) Remove chicken from fridge and pour off excess marinade.
8.) Heat reserved bacon grease with an equal amount of canola oil in your clean skillet over med-high to high heat.
9.) When the grease is sufficiently heated, add chicken to skillet, taking care not to overcrowd. (I split it up and did 3 the first time, then the other 2.)
10.) Watch the chicken, and when it starts to get brown/black on the underside- flip, and do the same to the other side. Each side should cook for a maximum of 1-1 1/2 minutes. (I'm pretty sure mine took a little longer, but I have OCD when it comes to the doneness of meat or poultry).
11.) Place all chicken breasts on a baking sheet (I used a 9x13 dish), and put them in the oven to continue cooking for about 10 minutes.
12.) Remove the pan from the oven, and place a couple of bacon slices on each piece (and mushrooms if you are using them).
13.) Top with grated sharp cheddar cheese (we used a mexican blend), and return to the oven for an additional 5 minutes, or until cheese is melted and bacon is sizzling.
~Outback Honey Mustard~ so good! We all even dipped our fries in it instead of ketchup.
1 1/2 cups real mayonnaise
1/2 cup dijon mustard
1/2 cup honey
Stir all together, cover, and refrigerate for 1 hour before serving.
Sunday, July 26, 2009
1 can of sweetened condensed milk
2 cups of heavy cream
1 1/2 teaspoons vanilla extract
5 very ripe peaches (or if using bananas- use 2 very ripe ones)
2 teaspoons of fresh lemon juice (I didn't use this for my peach, but I did for the banana)
1.) Mix together the first four ingredients until combined, making sure the condensed milk is well blended with the other liquids. Chill until cold.
2.) Pour mixture into an ice cream maker and freeze accordingly.
3.) Mash the peaches and add to the ice cream maker 2 minutes before it's finished. ( I went ahead and mixed the peaches in and skipped the refrigerating part, and it turned out fine.) 4.) Transfer ice cream to a freezer safe container, cover and freeze for at least 3 hours.
Saturday, July 25, 2009
Ok...so this is really not the best picture in the world, but I can assure you- these are really good! I saw them on Mermaid Sweets, and decided they were just what my sweet tooth was calling for. They were chocolaty, gooey, crumbly, and a little salty all at the same time...SCORE! I will definitely make them again. Next time, I'll bake the bottom crust for a little less time, because it turned out a little too hard for my liking...but overall- delicious!
2 cups AP flour
2 cups quick-cooking oats
1 ½ cups packed brown sugar
1 tsp baking soda
½ teaspoon salt
1 ¼ cups butter or margarine, room temperature
1 jar caramel topping (1 cup)
3 tablespoons AP flour
1 cup (6 oz) semisweet chocolate chips or chocolate chunks
½ cup chopped nuts (salted) (I left them out)
1.) Preheat oven to 350 degrees.
2.) Line 13x9-inch pan with tin foil and leave some hanging over the edge. Grease tin foil with butter or cooking spray.
3.) In large bowl, whisk together flour, oats, baking soda and salt.
4.) In the bowl of a stand mixer (or another bowl with hand mixer) mix together the butter and brown sugar until combined.
5.) Add the flour mixture and mix on low speed until crumbly (do not over-mix or you will have a dough rather than crumbs).
6.)Reserve half of crumb mixture (about 3 cups) for topping. Press other half into bottom of pan and bake 10 minutes.
7.) In a small bowl mix caramel topping and 3 tablespoons of flour.
8.)When crust is done partially baking, sprinkle with chocolate chips or chunks and nuts.
9.) Drizzle evenly with caramel mixture.
10.) Sprinkle with reserved crumb mixture.
Bake 18-22 minutes longer until top is golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate until filling is set, 1-2 hours. Cut into bars.
Thursday, July 23, 2009
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper (optional)
Have a great day everyone!
Tuesday, July 21, 2009
* 1 cup lukewarm water
* 2 T unsalted butter, room temperature, creamed
* 1 egg
* 3 1/4 cup all-purpose flour
* 1/4 cup Castor sugar (very fine sugar, I didn't have any- so I put regular sugar into a pyrex bowl, and attacked it with my immersion blender stick)
* 1 t salt
* 1 T instant yeast
* 1 egg yolk (+1 T water)
* sesame seeds (optional)
1.) Sprinkle the yeast into the water and leave for 5-10 minutes, until frothy. Stir to dissolve.
2.) Add remaining ingredients and mix well(I do this in my kitchen-aid). I let this knead in my Kitchen-Aid for ~10 minutes, until it is a soft, smooth dough. You could knead by hand on a lightly floured surface. I leave it in my mixer bowl, cover and let rise for 1 - 1 1/2 hour, until doubled in size.
3.) Divide dough into 8 pieces and shape into a flattened ball.
4.) Place the buns on a greased baking sheet, cover and let rise again for 30-40 minutes until puffy and doubled in size.
5.) Preheat oven to 375 degrees.
6.)Glaze the buns with egg yolk and water mixture, then sprinkle with sesame seeds if desired.
7.) Bake the buns for 12 - 15 minutes, until golden brown. Remove them from the oven and cool them on a wire rack.
Friday, July 17, 2009
Thursday, July 16, 2009
This recipe comes from Cassie, who very kindly gave me an award yesterday! I will post about the award in a bit, but back to this yummy chicken. I made it a few weeks ago, after browsing through Cassie's blog. I had 4 last boneless chicken breasts in the freezer, and just wanted to make something different with them. Heath and I loved it, and Jasper and Sawyer did too- but of course, I had to pick all the pepperoni pieces out for them. They amaze me by eating things I have not seen many other kids touch, but then there are some things you would think they'd eat, that they don't like. It's puzzling. I say you can't go wrong with pepperoni and melted cheese. Period. The only change I made from Cassie's recipe is that I used sharp cheddar, and I sprinkled some on top as well as inside. I know. I'm bad. *sigh*
~Pepperoni-and Cheese-Stuffed Chicken Breasts~
* Boneless skinless chicken breasts
* Sliced pepperoni
* Shredded cheese (I used sharp cheddar)
* Italian seasoning
* Garlic powder
* Salt and pepper
1. Preheat oven to 350 degrees.
2. Cut a slit about halfway into the side of each chicken breast. Stuff with a few slices of pepperoni (I used 4 medium slices per breast) and shredded cheese (I probably used about 1/8 cup per breast). Secure edges with toothpicks, if desired. Season both sides of chicken with Italian seasoning, garlic powder, salt and pepper.
3. Heat a small amout of olive oil in an oven-safe skillet over medium-high heat. Pan fry chicken breasts until browned on both sides.
4. Move skillet to oven. Bake chicken at 350 degrees for about 20 minutes or until cooked through.
Now, on to the award!! Cassie gave me this lovely award, and I am to pass it on to 15 other blogs I have recently discovered. So here it goes!
Passing it on to:
13. Cara's Cravings
14. elly says opa!
15. Annie's Eats
Wednesday, July 15, 2009
Tuesday, July 14, 2009
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
¾ cup sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Monday, July 13, 2009
Here are my jars brewing on the counter.
4.) Once time has passed (like Christy does- I start mine at night and strain them in the morning), place your strainer over a large bowl. (you can also use a colander if you prefer)
5.) line strainer with coffee filter, and pour coffee in and let strain (if you are using pint jars, pour the whole first jar- if using a large 32 oz jar, pour half). Be patient- it takes a little while. I just pour it in, and go do other things for a bit.
6.) switch out your filter, and strain the other half of your coffee.
7.) Once it's done straining, it's ready to drink, or you can just refrigerate it.
This is how I mix up my coffee. You can make it as strong on the coffee as you like it. I like it with half milk, half coffee, and splenda.
* In a measuring cup, measure 4 oz. coffee concentrate.
* Add 4 oz. milk (Use whatever you normally drink. I use skim)
* Add sugar or sweetener, and stir.
* Pour over ice, and enjoy.
The way I make mine (with skim milk and splenda) is only 45 calories. Can't beat that!
Saturday, July 11, 2009
Friday, July 10, 2009
I first saw these yummy cookies at Mommy's Kitchen. As soon as I saw them, they immediately went on my pathetic little paper list (I really need to organize) of recipes to try. When I finally decided it was time for me to make them, I made a mental note to get all of the ingredients at the store. It seemed like every week when we got groceries, I would forget the stinkin' butterscotch chips for the fudge filling! I don't usually keep butterscotch chips lying around, so it just escaped me completely. I think 3 weeks passed before I finally got around to making them. In any case, they are the perfect combination of peanut butter cookie, and fudgy chocolate evilness! Go ahead and make them. You'll eat a couple while they're still warm and gooey, and then try to refrain the rest of the day from sneaking your sticky little hand back in and getting more. Before you know it, they'll be gone- and you can come back here and curse me for getting you into this mess!
Fudge Puddles aka Puddles of Yum
* 1/2 c. butter softened
* 1/2 c. creamy peanut butter
* 1/2 c. sugar
* 1/2 c. packed brown sugar
* 1 egg
* 1/2 t. vanilla extract
* 1/4 c. all-purpose flour
* 3/4 t. baking soda
* 1/2 t. salt
1.) In a large mixer bowl, combine butter, peanut butter, and both sugars.
2.) Beat in eggs and vanilla.
3.) In a separate bowl, mix the flour, baking soda, and salt.
4.) Gradually add flour mixture to creamy mixture.
5.) Chill in the refrigerator for at least an hour. (Or if you are impatient, chill it in the freezer for about 15 min. This is what I did.)
6.) Remove from fridge and form into 1-inch balls. (I used my Tbsp. measuring spoon which worked out great)
7.) Grease a mini-muffin pan, and add 1 ball to each muffin cup.
8.) Bake in a 325 degree oven for about 15 min. or until very lightly browned.
9.) Remove from oven, and make an indention in the center of each cookie.
10.) Let them cool in the pan for at least 5 min. and then move to a cooling rack.
* 1 cup semi-sweet chocolate chips
* 1 cup butterscotch chips (can use milk chocolate chips if you don't like butterscotch)
* 1 (14 oz.) can sweetened condensed milk
* 1 t. vanilla extract
* chopped nuts or sprinkles (optional- as you can see, I omitted them)
1.) In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts or sprinkles.
2.) Microwave for 1 min. Stir well. (I melted mine in a saucepan on the stove, and it worked well)
3.) If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth.
4.) Fill each cookie cup with fudge filling immediately, and allow to set for about an hour or so before eating or serving. Trust me- it's hot!! I tried it.