Corned Beef & Cabbage Egg Rolls

Do you have crazy relatives?

Because I do.

Not my immediate family.  At least, not that I can tell.  Maybe I'm crazy and I can't readily distinguish their craziness from the craziness of others.  I do know that my holiday season has taken a weird turn in recent days.  Not bad, just seriously weird.

Like, how we apparently don't celebrate Christmas on the 25th anymore.  Where was that memo?  Instead, I'm just going to get an out-of-the-blue phone call to come out for a big Christmas dinner.  I have nothing cooked.  I have nothing wrapped.  I have no words.

Oh, and how about when we get there, we are greeted with the distinct smell of corned beef and cabbage brewing away in the kitchen.  Now, don't get me wrong.  I'm a fan of this particular dish, but usually it's a Saint Patty's Day tradition.  A solid three months away.

Not Christmas fare.

This is just the tip of the iceberg as there is a huge, long list of bewildering events that have occurred in my life in the last 24 hours.  I can't help but appreciate the spontaneity and fun-loving spirit that is so prevalent in my family.  Secretly, I loved it.  But I still can't say that I completely understand it.

So, back to the food.  I took home a large plate of leftovers from my impromptu Christmas.  I went to throw it in the fridge when I ran across the vegetable egg rolls in my freezer.  One of the only ways I can say I truly enjoy cabbage, those egg rolls seemed destined to meet up with corned beef.  Such a simple connection, but with such fantastic results.

This is the ultimate, perfect way to use up your leftovers!




Corned Beef & Cabbage Egg Rolls

2 cups leftover corned beef
3 cups leftover cabbage
Egg roll wrappers

Oil for frying



Bring oil to 350F on the stove top.

Dice corned beef and cabbage into small pieces.  Combine in a large bowl.

On a flat surface, place an egg roll wrapper down in a diamond shape.  Place a tablespoon of the beef mixture onto the egg roll.  Wrap the egg roll wrapper into a roll, enclosing the sides as well to completely cover the corned beef and cabbage.

Place egg roll in hot oil.  Cook for 2-3 minutes on both sides, or until the egg rolls are golden brown.

Drain the excess oil off with a paper towel.

Serve with honey mustard.




Listening to:   Nicki Minaj - Boom Boom

Hot Cocoa Cookies

The weather outside is frightful. 

Not delightful.

Not even a bit.

I feel like I'm living in a tundra.  I mean, I know I'm definitely not living in the Florida Keys by any stretch, but still.  I thought Mother Nature would, at least, ease herself into winter,  Unfortunately, she'd rather tease us with sun and sixty-degree weather before blowing us away with snow and wind.  Not to mention the fact that the shortened days make me feel like a vampire, constantly living in the black of 
night. 

Don't get me wrong:  I love wintertime.  Snow.  Boots.  Scarves,  Hot food.  Hot drinks.  Cuddling to stay warm.  All things that top my list of favorite things.  But storms?  Eh, not so much.  Even hearing words like "whiteout" and "wind chill factor" make me cringe.  I want the perfect Christmas-time snowfall that can be pleasantly enjoyed either in or near a warm and cozy home.  Preferably, one with a stoked fire.

One thing I do crave during stormy weather is my mom's hot chocolate.  Made from scratch, it's something that really only makes an appearance when we remember to make it.  It's not a tradition, but thinking about it now, it probably should be.  It's more of a notion we come across whenever we got snowed in and had nothing today.  Especially when the power went out, and our only cooking surface was a woodstove.  After a few hours of boredom, we'd get hungry and race through all of the perishable foods.  It was in that moment we'd request hot chocolate to wash our dinner down with.  I can still remember the jumbo marshmallows we dunked in our mugs since we never thought to buy a bag of miniatures.  Once the power came back on, it was all over until the next major storm hit.

When I saw these cookies, they instantly brought to mind those memories of my childhood.  After I finsihed baking, I went to do a little taste-testing.  Obviously.  I felt like I was a kid again, home on a school day and stuck inside while the snow pelted the side of my house ferociously. 

And, I'm not ashamed to say that I washed these cookies down with a mug of my mom's delicious hot cocoa! 

Double the chocolate.  Double the marshmallowy goodness.

These will definitely scare away the wintertime blues for a little while!

Hot Cocoa Cookies

(adapted from Everyday with Rachael Ray via Pip & Ebby)

2 cups semi-sweet chocolate chips

1 stick butter

1 1/2 cups flour

1/4 cup instant hot cocoa mix (can also use cocoa powder)

1 cup sugar

1 tsp baking powder

3 eggs

1 tsp vanilla

1 tsp salt

2 chocolate candy barsJumbo marshmallows

Microwave butter and chocolate chips together until smooth.  

Combine the flour, cocoa, sugar, baking powder and salt in a bowl.  Add eggs, one at a time, and mix with a beater.  Add the melted chocolate mixture and beat on medium until smooth.

Refrigerate the dough for at least two hours.

Preheat oven 350F.

Use an ice cream scoop to separate dough into balls.  Roll dough into 1" balls.  Place on a greased cookie sheet and flatten into thick discs.  

Bake 10 minutes.

Remove from oven and place 1 chocolate candy bar square on top of each cookie.  Place a 1/2 jumbo marshmallow on top of the cookie.  Return to oven and bake an additional 5 minutes.

Cool completely before serving.




Listening to:   Fiona Apple - Criminal

Coconut Macaroons

Want to talk about one of my all-time favorite Christmas cookies?

If something contains coconut, chances are it's a favorite of mine.  From Almond Joys to Pina Coladas, I can enjoy anything that contains that sweet, flaky goodness.

So, of course, coconut macaroons are my cookie of choice.

Like I've said countless times, I've never really gotten into the spirit of holiday baking before, but I'm really looking forward to starting.  In fact, the town I'm moving into does a baker's dozen cookie exchange at Christmas that I'm really looking forward to participating in next year.  Thirteen batches of cookies to share with my newest and dearest neighbors and friends.

I'm already planning my cookie menu.  And, I'm starting with a checklist of important features my cookie plate should possess.

Like creativity.  I mean, obviously the oldies are usually always the goodies.  The poster-boy cookies of Christmas, if you will.  Chocolate fudge.  Buckeyes, maybe.  Something with chunks of peppermint is always a hit.  And, gingerbread?  Practically a necessity.  But what about using some lesser known ingredients, or rather, lesser utilized.  I'm thinking candied orange peels, toasted hazelnuts, yellow cake batter... the list goes on.

Practicality is important, too.  Thirteen batches of cookies is a lot, after all.  I'm going to need some recipes that aren't going to make me hate the Holidays after an hour of baking.  Some easy-going recipes might also mean that I can employ the use of my nieces for some assembly line work.

And, last, but certainly not least, flavor is key.  As much as the holidays are about selfless giving and all that nonsense, it's definitely nice to know that your cookies kick all the other cookies' collective butts!

I think it's time to make a special list of cookies recipes to try in the new year.  Nothing like starting a New Year's resolution early!

What's on your cookie list?




Coconut Macaroons
(adapted from Rook No. 17)

2 1/2 cups flour
1 tbsp baking powder
1 stick butter
1 8 oz. brick cream cheese
1 1/2 cups sugar
2 egg yolks
1 tsp vanilla
1 tsp salt
8 cups flaked coconut, divided



In a large bowl, combine everything except the coconut until smooth.

Add five cups of the coconut to the mixture.

Wrap dough in plastic and refrigerate overnight.

Preheat oven 350F.

Remove dough from refrigerate and use an ice cream scoop to make balls with the dough.  Roll in the additional three cups of coconut.  Place on a greased cookie sheet and bake 15 minutes.

Garnish with chocolate, fruit, chopped nuts or jam if desired.





Listening to:   Cassadee Pope - Over You

Indian Pudding

So, I'm still recovering from what I believe was the second-coming of the Plague last week.  And, as such, I've gotten into the incredibly unhealthy habit of waking up at 5:30 in the morning.  Oh yeah, and then falling asleep at, like, 7:30 at night.

Too much sleep.  Too early.

Anyway, one of the things my early mornings have gifted me with is the chance to watch reruns of holiday-themed cooking shows.  Among the gems I found recently, this Indian Pudding was at the top of my list of holiday dishes to try.  I was surprised because, as a New Yorker, I'm literally right next door to New England, but I'd never heard of this New England treat.

This is super easy and the contrast of warm and cold is so cozy.

This is a brand new recipe for me, but definitely something that will be making another visit at my house closer to Christmas!




Indian Pudding
(adapted from What's Cooking America?)

4 cups milk
2/3 cup yellow cornmeal
1/3 cup white sugar
1/2 cup molasses
2 tbsp butter
4 eggs
1 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ginger

Vanilla ice cream, for topping




Preheat oven 275F.

Scald milk in a saucepan over medium heat.  Combine the rest of the ingredients except the eggs into a large bowl.  Once the milk is to temperature, add the mixture and stir until smooth.  Cook 3-5 minutes.

Whisk eggs in a large bowl.  Add eggs slowly to temper.

Pour mixture into greased ramikins.  Cook for 90-100 minutes.

Serve with vanilla ice cream.




Listening to:   Martina McBride - Broken Wing

Fried Apples

Oh, my.

The holidays were set to be such a crazy, exciting time for me.  I was going to set to work on a huge schedule full of baking, decorating and tradition-making.

Then the flu hit.

Oh... my... word....

I spent the last week of my life eating food that... let's just say, was not blog-worthy.  Crackers.  Toast.  Ginger ale.  Typical sick food.

Now that I'm feeling better, I'm trying to get back into the swing of things.

And, I'm starting with these fried apples.  Soft apples coated in a crispy coating and dipped in a sweet, cinnamon sugar icing.  I used my funnel cake recipe for the coating for something fluffy and crispy.

Absolutely delicious.  Not to mention, totally easy and tasty breakfast for any holiday morning.

The only problem will be stopping myself from gorging after a week of clear liquids.





Fried Apple Rings

4 apples
1 egg
2/3 cup milk
1/4 cup sugar
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt


Icing:
1 1/2 cups Confectioner's sugar
1/2 stick butter
1 tbsp milk
1 tbsp cinnamon

Oil for frying



Heat a pan of oil to 350F.

Slice the apples into any shape you desire.  Combine the rest of the ingredients with a whisk until smooth.  Dip the apples into the funnel cake mixture and drop into the hot oil. 

Cook until the coat is golden brown and crispy.

Place on a paper-towel lined cookie sheet to drain excess oil.

Mix all of the icing ingredients together in a bowl.  Add more or less milk in teaspoon increments to your desired thickness.  Drizzle over apples or use as a dipping sauce.




Listening to:   Chumbawumba - Tub Thumpin'

Butterbeer

Maybe it's a generational thing.

Maybe it was something that people tried back in the good ol' days.  Then, it kind of faded into obscurity only to make a trendy comeback in recent years.

Or maybe, it's a cultural thing.  I can't say as I know of many American convenience stores that carry butterbeer.  But, I do know that all the fictional Brits of Harry Potter are fans.

Maybe butterbeer is fictional, too.  Maybe it was invented for the sake of the Harry Potter series, and readers have created recipes based on its description.

Whatever the history, I've seen a few recipes here and there offering up the "true" mixture that is Butterbeer, but I've been skeptical.  I mean, how do you really know if you're not J.K. Rowling?  If she wrote a cookbook complete with Butterbeer, I'd be convinced.

Until that happens, I'm forced to try a myriad of recipes until I find one that simply knocks my socks off.  Mine alone, perhaps, but whatever. The joy of reading is creating your own interpretation of the story, right?

So, it's only logical that I concoct my own Butterbeer... I think.



Butterbeer

2 Liter bottle Vanilla Cream Soda
1 cup sweetened condensed milk
1 tsp butter extract
1 tsp rum extract
1 cup whipped cream




In a slow cooker of water, cook a can of sweetened condensed milk for 6 hours.  When it's done, it should be thick and toffee-like.

Combine soda, milk and extracts together in a large serving pitcher.

After serving into individual cups, top with whipped cream.  Lightly mix the whipped cream into the top of the Butterbeer to form a foamy top.




Listening to:   No Doubt - Hella Good

Asian-Spiced Cranberry Sauce

Well, this is it.

The last of four easy and creative spins on cranberry sauce.  We've gone traditional.  We've gone south of the border with a spicy, salsa-like sauce.  We've even spun a Thanksgiving staple into something reminiscent of my favorite summer cocktail.

But this...

This is my favorite of all.

Ginger.  Curry.  Wine.

Wine??

Maybe I should have started with that.  Compared with the last two, which have included liquor, this wined-up version is completely different.  Right down to the color.  The flavor is intense and warm.

Not to mention, unlike any cranberry sauce you've ever tasted.





Asian-Spiced Cranberry Sauce
(adapted from Epicurious)

4 cups cranberries
1 cup sugar
1 cup red wine
1/4 cup crystallized ginger, minced
1 tsp curry powder
1/2 tsp chinese five spice powder


Combine wine and sugar in a saucepan over medium heat.  Stir until sugar dissolves completely.

Add cranberries, ginger, curry powder and five spice.

Cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.



Listening to:   A-Ha - Take On Me

Mexican-Style Cranberry Sauce

And part three is here!

Are you sad there's only one recipe left after this?  Or, are you completely cranberried out?

I saw quite a few recipes online that featured lime juice and jalapenos in cranberry sauce.  But only Kevin from Closet Cooking made the genius decision to include a little tequila, making his cranberry sauce the obvious winner in my eyes.

Enjoy!

Mexican Cranberry Sauce

(adapted from Closet Cooking)

4 cups cranberries

3/4 cup sugar

1/2 cup limeade

1 tbsp diced jalapenos

1 oz.  tequila (optional)

1 tbsp fresh diced cilantro for garnish

Add the sugar, limeade, and jalapenos to a saucepan over medium heat.  Stir until sugar is completely dissolved.

Add tequila and cranberries and cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.

Garnish with cilantro.

Listening to:  Bon Jovi - Livin' On A Prayer

Sex On The Beach Cranberry Sauce

Part Two of The Great Cranberry Sauce Experiment continues....


Sex On The Beach Cranberry Sauce

4 cups cranberries
3/4 cup sugar
1/2 cup orange juice
1/4 cup peach schnapps
1 oz.  vodka (optional)


Add the sugar, orange juice, and peach schnapps to a saucepan over medium heat.  Stir until sugar is completely dissolved.

Add vodka and cranberries and cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.




Listening to:   MC Hammer - Can't Touch This

Cranberry Sauce

I'm really getting into the holiday cooking craze.

Like, more than any other year of my life.

I usually resign myself just to baking desserts because it's a tradition that I share with my grandmother.  After a couple of pies and cheesecakes, I'm usually done for the season.  This year, though, I can't seem to get enough.  Especially when it comes to foods other than dessert.  Appetizers, condiments and side dishes seem to be my favorites so far.

There's so much room for variation and creativity when it comes to a lot of these recipes.  I mean, how many ways do you know how to cook potatoes?  Like, a bajillion or so?  And, what about stuffing?  Recipes are popping up all over the place that utilize different breads, spices, meats and even fruit.

Cranberry sauce is something I've never attempted.  Truthfully, up until this year, I had never even eaten it.  That weird, gelatinous, aluminum can-shaped blob from my childhood had scarred me.  Even when my family started serving the real thing at festive functions, I couldn't be sold.  I decided I had to make it myself if I was ever going to truly trust it.

I started with a basic cranberry sauce recipe, and then decided to make some changes for a little extra boost of flavor and creativity.  So, this is part one of my four-part cranberry sauce extravaganza.

But, if you've got more suggestions, I'd love to hear them!




Cranberry Sauce

4 cups cranberries
1 cup white sugar
1 cup water


Combine sugar and water in a saucepan on medium heat.  Stir until the sugar has dissolved completely.

Add the cranberries and cook for 10-15 minutes.

Pour mixture into serving dish and let cool.  Mixture will thicken considerably.




Listening to:   Aretha Franklin - Respect

Ten Holiday Fudges

I've been making fudge all month.

Thus, you've heard remarkably less from me in recent days.

And you're going to hear just as little today.

Because, well... I am absolutely exhausted.

I've been up to my eyeballs in fudge and I can't even stomach the idea of talking about fudge.

Literally, can't stomach it.  A stomach ache will actually ensue.

Too. Much.  Food.

Ok, promise me one thing.  Actually, two things.

One, promise that you will make fudge.  It's actually fun in small increments.

And two, don't make all of these at once.  Like I did.

Too much.




Ten Holiday Fudges

Base:
2 cups sugar
1 stick butter
1/2 cup milk
1/2 tsp vanilla
Pinch of salt


1.  Apple Pie Fudge
1 cup applesauce
2 cups white chocolate chips
2 tsp Apple Pie Spice

2. Pumpkin Pie Fudge
1 cup pumpkin puree
2 cups white chocolate chips
2 tsp Pumpkin Pie Spice

3.  Batter Fudge
2 cups white chocolate chips
1/2 cup marshmallow fluff
1/3 cup boxed cake mix
Spinkles (optional)

4.  Penuche Fudge
Substitute 1 cup of white sugar with 1 cup brown sugar

5. Key Lime Pie Fudge
2 cups white chocolate chips
2 tsp key lime zest
1/3 cup key lime juice

6. Cookies & Cream Fudge
2 cups white chocolate chips
1 cup crushed Oreos
1/2 cup marshmallow fluff

7.  Christmas Buttercream Fudge
2 cups white chocolate chips
1/4 tsp Butter extract

8. Eggnog Fudge
Substitute 1/2 cup milk with 1/2 cup Eggnog
2 cups white chocolate chips
1/2 cup marshmallow fluff
1/4 tsp Rum extract

9. Bailey's Irish Cream Fudge
2 cups white chocolate chips
1 cup Bailey's Irish Cream
1/2 cup marshmallow fluff

10.  Creme Brulee Fudge
2 cups white chocolate chips
1/2 cup marshmallow fluff
Sprinkle white sugar on the top after fudge sets.  Use blow-torch to caramelize.



Grease a 8x8 pan.

Combine the sugar, milk, salt and butter in a sauce pan over medium heat.  Bring to a boil.  Use a candy thermometer to obtain a temperature of 235F, ensuring that the mixture reaches the soft-ball stage.

Add vanilla and remove from heat.

Add the rest of the flavor ingredients and stir until mixture is smooth.  Pour into pan and let cool.

Steak & Horseradish Scalloped Potatoes

Here's a challenge:

Make scalloped potatoes, a recipe that is apparently only acceptable in my household if it includes the addition of ham, and make it something that both the Hubbs and I can enjoy.  You know, since I don't eat ham and whatnot...

Yep.

This is the kind of kitchen dilemma that occurs far too frequently in my house.

And, when a holiday like Thanksgiving comes around, where food is critiqued more than any other day, making the perfect side dishes is critical to my ego.  The Hubbs doesn't want mashed potatoes. 

Apparently, he doesn't like them. 

Apparently, this is a factoid that I've been tuning out during our yearly holiday menu conversations.  

I've been making mashed potatoes for every holiday get-together, and not once did I notice his distaste for the mushy stuff.  Now, I have been informed that scalloped potatoes are the only acceptable potato-filled side dish, and that's only if it includes ham.

...

Is my frustration visible in print?

I mean, I love the guy, but come on!  Seriously??

Ok, I'm letting go.  I'm venting to you, my lovely internet friends, and then moving on with my life.

Starting with scalloped potatoes. 

My way,  Without ham.

Since steak and horseradish are kind of big deals in my house, I thought I'd give it a try here, too.  
Adding the beef added texture and meatiness without making me touch ham.  And, the horseradish offers up a nice kick to the creamy sauce.  This is definitely the kind of side dish I'd set down on the table during the holidays,  And, as fate would have it, the Hubbs thought it was spectacular, too.

I used a family recipe for the scalloped potatoes because, well, it's my favorite version and full of flavor all on its own.  If you're not a fan of beef and horseradish, eating this plain or with ham (ick...) is still equally soul-satisfying,

This dish will be making an appearance at my Thanksgiving... how about you??

Beef & Horseradish Scalloped Potatoes

1/2 lb. flank steak, cut into bite-sized pieces

1/2 white onion, diced

2 tbsp butter

2 tbsp flour

4 cups potato slices

1 cup milk

1 1/2 cups sharp cheddar cheese

1 tbsp prepared horseradish

1/4 tsp nutmeg

Salt & Pepper to taste

1/2 cup panko bread crumbs

Preheat oven 350F.

In a saute pan, cook onions over medium heat in 1 tbsp oil for 10 minutes.

Add the flank steak and cook an additional 5-6 minutes, turning the meat over halfway through.

In a pot, combine butter and flour to form a roux.  Add the milk and stir until thick.  Add the sharp cheddar, nutmeg, seasoning and horseradish and stir until smooth.

Set 1/2 of the sliced potatoes in the bottom of a greased casserole dish.  Top with 1/2 the steak and onion mixture.  Repeat with the second 1/2 of potatoes and steak.  Pour the cheese mixture slowly over the top, using a wooden spoon to disturb the potatoes and steak layers slightly, letting the cheese ooze into all the spaces.

Top with a sprinkling of bread crumbs.

Bake 50-55 minutes.

Listening to:  Justin Bieber & Nicki Minaj - Beauty And The Beat

Red Velvet Cookies

So...

I don't normally bake cookies.

But it takes so very little for me to become obsessive that merely digging my cookie sheet out of hibernation yesterday made me desperate for more cookies. 

That, and I've finally filled my cookie jar.  That empty, lonely, ceramic cookie jar that sits on my countertop each and every day, making visitors believe that I'm domesticated enough to bake cookies on a whim.  With no purpose.  Simply, because I love baking.

Silly, because I totally hate baking for no reason.  It's probably tied into my self-esteem or something.  

Like, I need for people to eat my baked goods and tell me how amazing they are so I can feel good about myself.  Making cookies just to make cookies seems like a total waste of time.  People can't know 
what a culinary genius I am if I make cookies just for the sake of filling a sad, little cookie jar!

How lame.

I think I totally redeemed myself this week, though,  Cookie jar is full.  The household is happy.  And, I'm learning that hoarding your homemade cookies makes it way easier to eat them all yourself. 

That won't be a great thing down the road... but right now, it's absolutely fantastic.

And, since I'm a cream cheese frosting nut,  adding cream cheese to the mix just about made my day.  
Let's just say there was a fair amount of dancing and other assorted varieties of hyperactive activity in my kitchen during the batter-eating and cookie-eating phases of this recipe's development.

If you love red velvet with cream cheese frosting, these cookies will give you a chewier and more easily transportable option.

Plus, no one will judge you for eating with your hands like they do when you're chowing down on cake.

Enjoy!

Red Velvet Cookies

(adapted from Two Peas & Their Pod)

1 boxed red velvet cake mix

2 eggs

1/3 cup canola oil

1/4 tsp vanilla extract

Cream Cheese Filling/Frosting:

1/2 brick cream cheese
2 cups powdered sugar
1/4 tsp vanilla extract


In a stand mixer, combine all of the ingredients for the cake mix until smooth, starting with the dry ingredients.  Form the dough into a log and wrap in plastic.  Refrigerate for 2-3 hours.

For the cream cheese frosting, beat together cream cheese, sugar and vanilla.  Use a spoon and scoop out a 1 tsp of the mixture.  Place the ball of frosting on a plate and form into a small disc as much as possible.  Try to keep a little left over for frosting.  Freeze the discs for 2-3 hours.

Preheat oven 350F.

Take 1/4 cup of the red velvet mixture and flatten out.   Place a cream cheese disc in the summer and wrap the cookie dough around the disc until it's completely covered.  Repeat with the rest of the dough.

Bake for 10-12 minutes.  Let cool completely.

With any frosting you have left over, add milk 1/2 tsp at a time until you get a creamy consistency.  Drizzle the frosting over the cooled cookies.

If you don't feel like doing the cream cheese frosting as a filling, you can use it just as a frosting after the cookies have cooled.





Listening to:   Kelly Osbourne - Papa Don't Preach

Baked Onion Rings

I'm not one to rain on someone's parade for eating junk.

I've eaten my share of bad news food.  And, that's just today.

I'm the kind of person who eats leftover dessert for breakfast, lunch and dinner until it's gone.  I can survive for days on any bag of flavored tortilla chips.  At least one meal everyday consists of "a handful 
of this" and "a couple of those".  That's my diet.

That being said, my tastebuds do have some redeeming qualities.  With the exception of dairy, I hate most fat-laden foods, like marbled steak or fried chicken.  In fact, deep fried anything is a no-go on my list.  The same can be said about skin-on or bone-in.  I know that's not very appealing to most, but I'd rather flavor my food with a delicious sauce and spices than with oil and fat. 

To get my fried fix, I very often turn to "pretend-fried", otherwise known as breaded and baked. 

Take these onions for example.  I wanted onion rings.  But, it really pained me to have to coat and fry a batch of perfectly good onion slices and turn a vegetable into a guilty pleasure.  So, yesterday, I finally resolved to making baked onion rings.  I wanted them to be crispy and crunchy and full of flavor, minus the grease and the extra calories.  I've never been particularly good at frying anyway, so nailing this challenge would keep me away from grease all-together.

I can't lie.  These are not identical twins to the fried kind.  They lack the same moisture and the deep flavor the frying offers.  But, the bread crumbs are actually crispier, and offer a more satisfying crunch.  And, the onion flavor is intensified because there are less flavors competing for attention.  If you're  looking for a true onion flavor, these can't be beat.

Now that I've mastered onion rings, there's a few sauces I've been wanting to try...




Baked Onion Rings

2 onions, sliced into 1/2" rings
2 cups crushed baked potato chips
1/2 cup flour
1/2 cup skim milk
1/2 tsp cayenne pepper
Butter-flavored cooking spray


Lay out three shallow bowls.  In the first, mix together flour and cayenne.  In the second, pour milk, and place the potato chips in the third bowl.

Spray the onion rings lightly with cooking spray.  Dredge each onion ring in the flour, shaking off the excess.  Then, dip in the milk, again shaking off the excess.  Finish with a coating of potato chips.

Place on a greased cookie sheet.  Give the rings one more coat of cooking spray.

Bake 10 minutes.  Flip onion rings over and bake an additional five minutes.  Remove from heat and place on a serving dish lined with paper towel.

Serve with your choice of dipping sauces.




Listening to:   Kelly Clarkson - Catch My Breath

Roasted Red Pepper & Feta Dip

Ok.

So, this is a dip that I would not necessarily associate with Thanksgiving.  In fact, I didn't even make it for Thanksgiving.  I made it because I was trying to make something else entirely.  I failed,  but still somehow managed to make lemonade of lemons.

Or, dip from whatever that mess I tried to create was.

See, here's what happened:  I tried making fritters.  Even though I rarely like fritters.  I generally find them over-fried.  A nice, crisp coating is one thing, but a deep, thick layer of solidified oil is not appetizing to me.  In the least, thank you very much.

So, here's me, trying to lightly fry fritters made with roasted red peppers and feta cheese.  And, here's also me, being so anal about the lightly fried part, that I play with in the pan until they essentially fall apart.  A mess, I tell you.

After the third try failed, I gave up.  Better to live to fight another day than get agitated and burned out with the fritter business for good.  But, I still had some of the fritter mix left.

What's a girl to do, right?

I mean, other than break out a sleeve of buttery crackers and go to town.

So, I invented a dip out of my failure and called it a day.  The fritters will come eventually, when I have regained the patience to try for frying perfection.

Until then, believe me when I say that this dip will not disappoint, or make you wish you had fritters.

Unless you want fritters for dessert.

That, I completely understand.




Roasted Red Pepper & Feta Dip

1 roasted red bell pepper, drained and chopped into small pieces
1 cup crumbled feta cheese
1 tbsp roasted garlic
1 tsp lemon juice
1 tsp diced jalapeno
Salt & Pepper to taste



Combine all of the ingredients using a food processor.



Variation:
For a baked version, spread dip into a small casserole dish or ramikin.  Top with 1/4 cup panko bread crumbs.  Bake at 350F for 10 minutes, or until cheese bubbles.  You may need to double the recipe if you don't have a small enough baking pan.

Beef With Broccoli

I did it again.


I went totally Americanized "Chinese" on you again. 

But, as I'm sure you are aware, beef with broccoli?  It's amazing.  Tangy and well-rounded, the restaurant version can be so very satisfying, though usually, also very unhealthy.


So bad, but so very good.

I don't know where this sudden urge to coat meat in every sauce imaginable came from, but I'm definitely loving every second of it.  My dinner table is never the same.  I feel like a world-class chef dazzling guests with my culinary skill.


It's definitely not reality I'm living in.


Whatever.


I can still feel like a million dollar cook even if I have no million dollars to speak of.  This beef no doubt helps boost my ego even further.


The first time I made this, it came out... less than stellar.  In fact, this was my first adventure into Chinese food, and it was an epic failure.  This led me to try some other recipes first.  I'll admit, the chewy, not tender beef and overcooked broccoli left me a bit jaded, but determined to continueon nonetheless.


After a few successful rounds in the Chinese-style chicken department,  I gave it another try.  This time, I altered the recipe in the hopes that it would turn out better.


And viola!  

The results speak for themselves.  It's tender and flavorful with the familiar tang of chinese food.


It's restaurant style, but so much better!


Try for yourself and see!




Beef With Broccoli
(adapted from Rainy Day Gal)

Beef:
1 lb. flank steak
2 tbsp low-sodium soy sauce
1 tbsp water
1 tsp sugar

Sauce:
2 tbsp butter
2 tbsp flour
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp minced garlic
1 tbsp sherry
2 cups broccoli florets



Cut the flank steak into bite-size pieces.

Marinate overnight in the soy sauce, water and sugar.

In a saute pan, cook flank steak on medium heat with a pat of butter until cooked completely.

In a sauce pan, combine butter and flour to create a roux.  Add the soy sauce, brown sugar, garlic and sherry.  Bring to a boil, then reduce to simmer for 10 minutes.

Add the beef to the sauce and cook the sauce another 5 minutes.  While this is simmering, add the broccoli to the hot saute pan with a pat of butter.  Cook for 5 minutes, tossing broccoli occasionally.

Place broccoli on a large serving plate.  Pour the beef and sauce over the broccoli.




Listening to:   Psy - Gangham Style

Horseradish Smashed Potato Bake

I'm on the prowl.

For holiday side dishes, that is.

This year, I'm disappointed to say that my big new house won't be complete for Thanksgiving.  Maybe Christmas, but who knows?  I'm so engrossed in the holiday spirit that it's just about killing me not to be able to decorate or kill a week slaving over the stove for a big family get-together.

But, I will not be defeated.  Instead, I'm getting an arsenal together the next couple months to prepare for my own holiday.  A combination of Christmas, Thanksgiving, New Year's Eve and any other event that requires family and friends to unite for a whole day.

I'm starting with this potato bake.  This painfully amazing potato bake.  With a few more than a couple of my favorite ingredients, like cheddar and horseradish.  Hot and cheesy with a very familiar heat, this dish is chunky and full of flavor.

Not to mention, the perfect potato side for my big holiday party.  Next to a big turkey, this little dish packs enough of a punch to stand on its own.

Now, onto the rest of my menu....

Any ideas??




Horseradish Smashed Potato Bake

2 lbs. new potatoes, cut in large cubes
1/2 cup sour cream
1/2 cup cheddar cheese
1 tbsp prepared horseradish
1/4 cup panko bread crumbs
2 tbsp fresh chopped chives
Salt & Pepper to taste



Preheat oven 350F.

Boil the potato cubes in boiling water until fork tender.  Drain and transfer to a large bowl.

Combine potatoes with sour cream cheddar cheese and horseradish.  Use a masher to smash the potatoes to your desired consistency.  I leave mine pretty chunky.

Transfer to a greased casserole dish.

In a separate bowl, combine bread crumbs and chives.  Sprinkle over the top of the potato mixture.

Bake 20 minutes.




Listening to:  Miranda Lambert - Gunpowder And Lead

Chocolate Chip Hazelnut Cookies

So, I think we can all safely agree that I'm obsessed with Nutella.

Yes, I need help.

But until there is an anonymous group where I can vent about my addiction with like-minded individuals, I am going to keep bombarding you with hazelnutty brilliance.

These cookies are no exception.

Why?

Simply because... they're so simple.  Six ingredients.  Bake and done.  No sifting.  No frills.  No wet and dry ingredients in separate bowls.

One bowl.  One cookie sheet.  One spatula.

One sitting to eat all of them?

Mmmm... I wish.





Chocolate Chip Hazelnut Cookies

1 cup Nutella
1 cup flour
1 egg
2 tbsp sugar
1/4 cup mini chocolate chips
1/4 cup chopped toasted hazelnuts



Preheat oven 350F.

Combine all ingredients in a large bowl.

Use a spoon to dollop cookies onto a greased cookie sheet.  Number depends on size preference.  Press flat.

Bake for 8-10 minutes.




Listening to:   We The Kings - August Is Over

Butternut Squash Gratin

This... is not me.

I am not one of those people who can pick up a vegetable and instantly know a bajillion different recipes to use it with.  I do not do that.  Perhaps, that is why I always have a weird fruit or vegetable in my house that I stare at and stare at until it finally turns to mush and rots away.  I always by them with the intention of trying something new, and then ultimately, never do.

Laziness.

This blog has undoubtedly changed a lot of that for the better.  Nowadays, I find a ton of recipes I want to try first, then hit the grocery store for veggies.  Butternut squash was one of those veggies.

I'm seeing tons of it being used around and truthfully, I'm quite the newbie when it comes to this gourd.   I've tried other squash varieties, but I am bound and determined to give this orange baby a try.

I wanted to start with something relatively easy.  Something that didn't involve a total of thirty-seven different pieces of kitchen equipment.  Something that didn't have the recipe steps separated in chapter form.  Something I could get done easy and fast.  Because as you know, if it's not easy and fast, it's likely to deter me from ever trying again.

I'm just that kind of girl.

So, I set out to make this with one singular piece of equipment:  a skillet.  Something that I don't often do, but for the sake of efficiency, really need to start doing a lot more.  I mean, how easy is it to transfer a skillet from the stovetop into the oven and be done with it?

After this, I can definitely tell you that I'm on the butternut squash train.  Full speed ahead, my friends.  I'm in love with this skillet dish and energized with the need to try more.

Will you come along for the ride with me?



Butternut Squash Gratin

1 butternut squash, cubed
1 red onion, minced
2 tbsp olive oil
1 cup mushrooms, roughly chopped
1 tbsp sage leaves, minced
1 1/2 cups grated swiss cheese
1/4 cup parmesan cheese
1/4 cup panko bread crumbs
Salt & Pepper to taste



Preheat oven 400F.

In a small bowl, combine parmesan and bread crumbs.  Set aside.

In a skillet over medium-low heat, cook onions in olive oil for 10 minutes.  Add the squash and cook until soft, stirring occasionally.  Add mushrooms and cook an additional 1-2 minutes.

Stir in sage, swiss cheese and seasoning.  Once the swiss begins to melt between the vegetables, remove from heat.  Sprinkle the bread crumb mixture onto the top of the skillet.

Bake 15-20 minutes.




Listening to:   Eric Clapton - Layla