Making Fruit Salad the other day got my wheels turning about some other variations on fruit salad. This recipe came from my aunt in Louisiana. She made it around Christmas a couple years back and it was a super refreshing take on traditional fruit salad. I think the only thing that could make it better is enjoying it during the summer months.
Now just to be clear, there are no actual sour grapes in this salad. The name actually refers to the addition of grapes and sour cream. I used a couple different kinds of grapes for this salad just to add a creative spin on this salad, but you can use whatever you have available. I like to vacation in the Finger Lakes region of New York and I like to use grapes from this region to make this salad.
The sour cream is sweetened and makes this salad so creamy and tangy against the sweetness and tartness of different grapes. And adding nuts to this gives another element of texture with crunch.
This is a tasty substitute for fruit salad when you're looking for something a little more rich and sweet.
Sour Grape Salad
(adapted from Taste of Home)
1 8oz. brick of cream cheese
1 cup sour cream
2 cups Seneca or Niagara grapes
2 cups Interlaken grapes
2 cups Concord grapes
1/4 cup Confectioner's sugar
1/4 cup brown sugar
1/2 cup chopped walnuts
Combine the cream cheese, sour cream and sugars in a large bowl. Fold in the grapes. Fold in 1/2 the walnuts. Once mixed, sprinkle the rest of the walnuts over the top. Chill for 1 hour before serving.
Listening to: Luke Bryan - Drunk On You
Wednesday, June 27, 2012
Cookies & Cream Truffles
The first time I ever had these, I fell in love.
And that's a pretty serious statement from a girl who is not overly dramatic and fickle in the least...
(Pause for snickers of disbelief.)
But truthfully, for a girl who doesn't really go crazy for a sleeve of Oreos, these truffles hit the spot each and every time. Usually, they're covered in a thin layer of delicious milk chocolate, but I wanted to go one step further today by making a Cookies & Cream flavored truffle. White chocolate with bit of chocolate cookie surrounding a thick, creamy, pulverized cookie center. And the best part is, there's only three ingredients and there's no baking required.
You can make these, literally, all the time!
Wait, maybe that's not such a good thing after all...
I'm going to go jog 36 miles now.
Cookies & Cream Truffles
1 package of Oreo cookies
1 8oz. brick of Cream cheese
10 oz. of white chocolate, melted
Pulverize the cookies in a food processor.
Remove 2-3 tbsp of the cookie mixture to use as a garnish.
For the rest of the cookies, transfer to a bowl and combine with cream cheese until homogenous.
Roll 1" balls and lay them out onto a baking sheet. Number will depend on how much bigger or smaller you make them. Refrigerate them for 1 hour.
Dip the chilled balls into the melted white chocolate and transfer back to the baking sheet. Garnish by sprinkling a pinch of cookie dust over the top. You could also try mixing the cookie dust into the melted chocolate prior to dipping.
Refrigerate for 1 more hour or until ready to serve.
Listening to: Lady Antebellum - We Owned The Night
And that's a pretty serious statement from a girl who is not overly dramatic and fickle in the least...
(Pause for snickers of disbelief.)
But truthfully, for a girl who doesn't really go crazy for a sleeve of Oreos, these truffles hit the spot each and every time. Usually, they're covered in a thin layer of delicious milk chocolate, but I wanted to go one step further today by making a Cookies & Cream flavored truffle. White chocolate with bit of chocolate cookie surrounding a thick, creamy, pulverized cookie center. And the best part is, there's only three ingredients and there's no baking required.
You can make these, literally, all the time!
Wait, maybe that's not such a good thing after all...
I'm going to go jog 36 miles now.
Cookies & Cream Truffles
1 package of Oreo cookies
1 8oz. brick of Cream cheese
10 oz. of white chocolate, melted
Pulverize the cookies in a food processor.
Remove 2-3 tbsp of the cookie mixture to use as a garnish.
For the rest of the cookies, transfer to a bowl and combine with cream cheese until homogenous.
Roll 1" balls and lay them out onto a baking sheet. Number will depend on how much bigger or smaller you make them. Refrigerate them for 1 hour.
Dip the chilled balls into the melted white chocolate and transfer back to the baking sheet. Garnish by sprinkling a pinch of cookie dust over the top. You could also try mixing the cookie dust into the melted chocolate prior to dipping.
Refrigerate for 1 more hour or until ready to serve.
Listening to: Lady Antebellum - We Owned The Night
Tuesday, June 26, 2012
Fruit Salad
How do I love fruit salad?
Let me count the ways.
1. It's the only time you can get away with eating something like dessert during the main course.
2. It's probably the healthiest side on your plate right now.
3. It's the lightest salad on your plate. It's almost palate-cleanser-worthy.
4. It arguably contains the highest concentration of fresh ingredients on your plate.
5. It's freakin' fruit salad!
So, yes. There are many things I love in this world, but few measure up to a good, "home-cooked" version of fruit salad. My aunt makes fruit salad for almost every major family gathering, including Thanksgiving. There's always so many goodies inside that every bite is a different combination and taste to enjoy.
This is my own take on fruit salad. I'd never ventured out to try my own version, but I'm sure glad I did. This version combines all of my favorite fruits in a lightly sweetened whipped cream.
So fresh. So light. So cool. So effortless.
Perfect for summer!
Fruit Salad
Cream:
3 cups whipped cream
3 tbsp Confectioner's sugar
1 tsp vanilla
Fruit:
1/2 cup diced strawberries
1/2 cup blueberries
1/2 cup diced orange slices
1/2 cup diced apples
1/2 cup diced watermelon
1/2 cup diced kiwi
1/2 cup diced pears
1/2 cup diced peaches
Fold the sugar and vanilla into the cream.
Combine all the fruit into a large bowl. Gradually fold the whipped cream into the fruit until fully incorporated.
Listening to: Eric Church - Drink In My Hand
Let me count the ways.
1. It's the only time you can get away with eating something like dessert during the main course.
2. It's probably the healthiest side on your plate right now.
3. It's the lightest salad on your plate. It's almost palate-cleanser-worthy.
4. It arguably contains the highest concentration of fresh ingredients on your plate.
5. It's freakin' fruit salad!
So, yes. There are many things I love in this world, but few measure up to a good, "home-cooked" version of fruit salad. My aunt makes fruit salad for almost every major family gathering, including Thanksgiving. There's always so many goodies inside that every bite is a different combination and taste to enjoy.
This is my own take on fruit salad. I'd never ventured out to try my own version, but I'm sure glad I did. This version combines all of my favorite fruits in a lightly sweetened whipped cream.
So fresh. So light. So cool. So effortless.
Perfect for summer!
Fruit Salad
Cream:
3 cups whipped cream
3 tbsp Confectioner's sugar
1 tsp vanilla
Fruit:
1/2 cup diced strawberries
1/2 cup blueberries
1/2 cup diced orange slices
1/2 cup diced apples
1/2 cup diced watermelon
1/2 cup diced kiwi
1/2 cup diced pears
1/2 cup diced peaches
Fold the sugar and vanilla into the cream.
Combine all the fruit into a large bowl. Gradually fold the whipped cream into the fruit until fully incorporated.
Listening to: Eric Church - Drink In My Hand
Grilled Artichokes
One of the best things about vegetables is the way they don't taste like vegetables once they've been subjected to a ton of heat. Any time you roast or grill a couple nice char marks into the side of a garden veggie, it instantly becomes 1,000 times better than the original.
I love artichokes, but for me, they've got to come into my presence either marinated or grilled. I won't eat them otherwise. I don't even know how you would eat them otherwise, but that's neither here nor there.
Summertime is really the only time I really dive headfirst into artichokes. I mean, you can get Spinach and Artichoke Dip from a lot of restaurants nowadays, but they are usually way too salty and creamy for me to enjoy. I like my dip thick and filled with vegetables.
Anyway, this recipe is something I've used for a couple years now to entice me to eat more vegetables. And, it's a great way to utilize fresh artichokes instead of the canned version. The flavors are so common that I think they would work on just about any grilled vegetable, but it really complements the artichoke flavor well.
Get your grill ready!
Grilled Artichokes
4 fresh artichokes
2-3 tbsp olive oil
1/2 cup Parmesan cheese
2 cloves garlic, halved
1/2 tsp paprika
Salt & Pepper to taste
Fresh parsley for garnish.
Boil the artichokes in water. Once cooled, quarter the artichokes and remove the more fibrous parts including any thick leaves and the center.
On a baking sheet, lay the artichokes out. Use the halved garlic cloves and rub them on the artichokes to impart flavor. Lay them face down and drizzle with olive oil and season with salt and pepper.
Lay the artichokes on the grill face down first (the center of the artichoke should face the flame). Grill for 1-2 minutes, then flip. Season with paprika, salt and pepper, then sprinkle the parmesan in the center. Cook to desired doneness and garnish with parsley.
Listening to: Willie Nelson - Roll Me Up and Smoke Me When I Die
I love artichokes, but for me, they've got to come into my presence either marinated or grilled. I won't eat them otherwise. I don't even know how you would eat them otherwise, but that's neither here nor there.
Summertime is really the only time I really dive headfirst into artichokes. I mean, you can get Spinach and Artichoke Dip from a lot of restaurants nowadays, but they are usually way too salty and creamy for me to enjoy. I like my dip thick and filled with vegetables.
Anyway, this recipe is something I've used for a couple years now to entice me to eat more vegetables. And, it's a great way to utilize fresh artichokes instead of the canned version. The flavors are so common that I think they would work on just about any grilled vegetable, but it really complements the artichoke flavor well.
Get your grill ready!
Grilled Artichokes
4 fresh artichokes
2-3 tbsp olive oil
1/2 cup Parmesan cheese
2 cloves garlic, halved
1/2 tsp paprika
Salt & Pepper to taste
Fresh parsley for garnish.
Boil the artichokes in water. Once cooled, quarter the artichokes and remove the more fibrous parts including any thick leaves and the center.
On a baking sheet, lay the artichokes out. Use the halved garlic cloves and rub them on the artichokes to impart flavor. Lay them face down and drizzle with olive oil and season with salt and pepper.
Lay the artichokes on the grill face down first (the center of the artichoke should face the flame). Grill for 1-2 minutes, then flip. Season with paprika, salt and pepper, then sprinkle the parmesan in the center. Cook to desired doneness and garnish with parsley.
Listening to: Willie Nelson - Roll Me Up and Smoke Me When I Die
Monday, June 25, 2012
Twice Baked Potato Casserole
You know that old saying about silver linings around clouds?
That's kind of how I felt about this casserole. This was a blessing in disguise when I set out to make Potato Salad yesterday. I like to believe that I'm crafty and creative and able to make anything, but at the end of the day, there's usually a broken dish or a scorch mark on the wall that begs to differ.
I tried to put a creative spin on an already creative spin of Potato Salad by baking it twice. Epic fail aesthetically, but it tasted so good that I couldn't let it go to waste. So, I tweaked it a little bit more to create a slightly smoother version that bakes up deliciously in a casserole dish.
I peeled the outside of the baked potato originally, but threw it back in before baking the casserole because I wanted some extra texture. It was a good idea, but definitely not a deal-breaker if you're not into the skins. The bread crumbs provide an adequate crunch.
So bad for you, but so good that it's easy to overlook.
Twice Baked Potato Casserole
4 Idaho potatoes, baked and cubed
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup green onions
2 tbsp butter, melted
1/4 cup Panko bread crumbs
Preheat oven to 350F.
Toss everything but the potatoes, butter and bread crumbs together in a large bowl. Once mixed, toss the potatoes in gently to keep them from breaking apart.
Spread the mixture into a casserole dish.
Combine the butter and bread crumbs. Sprinkle over the top of the casserole.
Bake for 30 minutes. Salt and pepper to taste and serve.
Listening to: Train - Drive By
That's kind of how I felt about this casserole. This was a blessing in disguise when I set out to make Potato Salad yesterday. I like to believe that I'm crafty and creative and able to make anything, but at the end of the day, there's usually a broken dish or a scorch mark on the wall that begs to differ.
I tried to put a creative spin on an already creative spin of Potato Salad by baking it twice. Epic fail aesthetically, but it tasted so good that I couldn't let it go to waste. So, I tweaked it a little bit more to create a slightly smoother version that bakes up deliciously in a casserole dish.
I peeled the outside of the baked potato originally, but threw it back in before baking the casserole because I wanted some extra texture. It was a good idea, but definitely not a deal-breaker if you're not into the skins. The bread crumbs provide an adequate crunch.
So bad for you, but so good that it's easy to overlook.
Twice Baked Potato Casserole
4 Idaho potatoes, baked and cubed
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup green onions
2 tbsp butter, melted
1/4 cup Panko bread crumbs
Preheat oven to 350F.
Toss everything but the potatoes, butter and bread crumbs together in a large bowl. Once mixed, toss the potatoes in gently to keep them from breaking apart.
Spread the mixture into a casserole dish.
Combine the butter and bread crumbs. Sprinkle over the top of the casserole.
Bake for 30 minutes. Salt and pepper to taste and serve.
Listening to: Train - Drive By
Baked Potato Salad
I told you about how much I love Macaroni Salad and all other big tupperware bowls filled with things that are called salad without having anything in common with "salad" at all.
As long as I've lived, I can't really say the same for Potato Salad. I probably just haven't found the right recipe yet (ideas? anyone?), but I just love potatoes so much that there are too many other ways I'd rather stuff them into my face. Maybe it's the Irish whiskey that pumps through my veins, but in my house, potatoes are the most versatile vegetable in my kitchen and the numero uno side dish at my table on any given night.
So, it's no surprise that I've got a lot of starchy goodness to share with you. There's definitely a thick section of potato-related recipes in my family's cookbook and this is the one and only Potato Salad I've made that I've actually wanted to eat again.
And then again. And again. And then one more time.
It doesn't have the bland taste of most Potato Salads. Instead, there's tangy sour cream, cheddar cheese and green onions, just like your favorite baked potatoes. Except instead of topping the baked potato, you're going to smother the potato, covering every potential bite with a tasty dressing. Most people like to throw bacon on there, too, which is perfectly acceptable to do for anyone who isn't me.
Potato Salad done right. Yes, please!
Baked Potato Salad
4 Idaho potatoes, baked, peeled and cubed
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup finely diced green onions
1/2 tsp hot sauce
1/4 tsp garlic powder
Salt & Pepper to taste
Combine everything but the potatoes in a large bowl. Once everything is incorporated, toss in the potatoes and toss lightly to prevent breaking up the potatoes.
Listening to: Reba McEntire - Fancy
As long as I've lived, I can't really say the same for Potato Salad. I probably just haven't found the right recipe yet (ideas? anyone?), but I just love potatoes so much that there are too many other ways I'd rather stuff them into my face. Maybe it's the Irish whiskey that pumps through my veins, but in my house, potatoes are the most versatile vegetable in my kitchen and the numero uno side dish at my table on any given night.
So, it's no surprise that I've got a lot of starchy goodness to share with you. There's definitely a thick section of potato-related recipes in my family's cookbook and this is the one and only Potato Salad I've made that I've actually wanted to eat again.
And then again. And again. And then one more time.
It doesn't have the bland taste of most Potato Salads. Instead, there's tangy sour cream, cheddar cheese and green onions, just like your favorite baked potatoes. Except instead of topping the baked potato, you're going to smother the potato, covering every potential bite with a tasty dressing. Most people like to throw bacon on there, too, which is perfectly acceptable to do for anyone who isn't me.
Potato Salad done right. Yes, please!
Baked Potato Salad
4 Idaho potatoes, baked, peeled and cubed
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup finely diced green onions
1/2 tsp hot sauce
1/4 tsp garlic powder
Salt & Pepper to taste
Combine everything but the potatoes in a large bowl. Once everything is incorporated, toss in the potatoes and toss lightly to prevent breaking up the potatoes.
Listening to: Reba McEntire - Fancy
Tuesday, June 19, 2012
Pasta Salad
Another fun and easy barbeque salad is pasta salad. Even though my Hubbalubba hates Macaroni Salad, he goes crazy over a big bowl of pasta salad. It's actually plausible that we make this one or more times per week in the summer, and even in the winter.
It's that good.
It's another recipe that people change and vary to make their own. Ours is no exception. A lot of traditional recipes call for ham and pepperoni, but since all things porcine are banned from my presence, I exclude them. You're welcome to change it up however you like.
Pasta Salad
2 lb. garden rotini (tri-colored), cooked
1 cucumber, diced
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 cup diced cherry tomatoes
1 cup diced cauliflower
1 cup diced broccoli
2 oz. extra sharp cheddar cheese, cubed
2 oz. muenster cheese, cubed
3-4 cups Original Italian Vinaigrette
Combine all ingredients in a large bowl. Serve cold.
Listening to: Lady Gaga - You & I
It's that good.
It's another recipe that people change and vary to make their own. Ours is no exception. A lot of traditional recipes call for ham and pepperoni, but since all things porcine are banned from my presence, I exclude them. You're welcome to change it up however you like.
Pasta Salad
2 lb. garden rotini (tri-colored), cooked
1 cucumber, diced
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 cup diced cherry tomatoes
1 cup diced cauliflower
1 cup diced broccoli
2 oz. extra sharp cheddar cheese, cubed
2 oz. muenster cheese, cubed
3-4 cups Original Italian Vinaigrette
Combine all ingredients in a large bowl. Serve cold.
Listening to: Lady Gaga - You & I
Macaroni Salad
Since when is Barbeque a men's sport?
Being that I have no life, I've been spending most non-work-related hours glued to the Food Network and all the other shows on television that feature BBQ competitions. And I'm sad to say that the ratio of men to women is, like, 2 million to one.
I think it's high time we divvy up the responsibilities and get more ladies outside and at the grill. I love barbeque, but I realized I was one of the biggest offenders! I usually sit in the kitchen and lazily finish my few tasks, which usually include dessert and arranging beer in coolers of ice. This summer I've made a promise to myself to get more BBQ-inclined. Starting now, I'm perfecting all my favorite summertime, outdoorsy favorites and trying some new adventurous recipes on the grill. To work my way up to the big show, I'm starting with some tried and true favorites that always make an appearance.
Macaroni Salad is one of my all-time favorite summer BBQ dishes. It's light and airy while still satisfying. But all too often, there's too much variation and not enough flavor. It's sometimes too hard to find good mac salad around because everybody's got their own spin on the original.
Thankfully, I found a great recipe a few years back. It had everything that I wanted from the coolness of the egg and mayo, to the crunch of the fresh veggies, and from the sweetness of a little relish to the faint heat of a little hot sauce.
Even my dad loved it back when I first made it for him. And he's the pickiest eater of them all. Hubbs still won't try it, but he doesn't count because he's weird. I love him, but he's just weird sometimes.
Since summer is my favoritest of the seasons (probably, until fall comes and then I'll change my mind), I'm hoping to get the chance to share some of my favorite summer recipes including the best collection of barbeque foods in my arsenal. Since, you know, BBQ is my thing now.
Macaroni Salad
2 lb. macaroni, cooked and cooled
3 hard boiled eggs, mashed
2 cups mayonnaise
1/2 white onion, finely diced
3 celery stalks, finely diced
2 full-size carrots, finely diced
1 large can tuna fish
1/4 cup sweet pickle relish
1 tsp hot sauce
Salt & Pepper to taste
Combine all ingredients in a large bowl. Serve cold.
Listening to: Queen - Another One Bites The Dust
Being that I have no life, I've been spending most non-work-related hours glued to the Food Network and all the other shows on television that feature BBQ competitions. And I'm sad to say that the ratio of men to women is, like, 2 million to one.
I think it's high time we divvy up the responsibilities and get more ladies outside and at the grill. I love barbeque, but I realized I was one of the biggest offenders! I usually sit in the kitchen and lazily finish my few tasks, which usually include dessert and arranging beer in coolers of ice. This summer I've made a promise to myself to get more BBQ-inclined. Starting now, I'm perfecting all my favorite summertime, outdoorsy favorites and trying some new adventurous recipes on the grill. To work my way up to the big show, I'm starting with some tried and true favorites that always make an appearance.
Macaroni Salad is one of my all-time favorite summer BBQ dishes. It's light and airy while still satisfying. But all too often, there's too much variation and not enough flavor. It's sometimes too hard to find good mac salad around because everybody's got their own spin on the original.
Thankfully, I found a great recipe a few years back. It had everything that I wanted from the coolness of the egg and mayo, to the crunch of the fresh veggies, and from the sweetness of a little relish to the faint heat of a little hot sauce.
Even my dad loved it back when I first made it for him. And he's the pickiest eater of them all. Hubbs still won't try it, but he doesn't count because he's weird. I love him, but he's just weird sometimes.
Since summer is my favoritest of the seasons (probably, until fall comes and then I'll change my mind), I'm hoping to get the chance to share some of my favorite summer recipes including the best collection of barbeque foods in my arsenal. Since, you know, BBQ is my thing now.
Macaroni Salad
2 lb. macaroni, cooked and cooled
3 hard boiled eggs, mashed
2 cups mayonnaise
1/2 white onion, finely diced
3 celery stalks, finely diced
2 full-size carrots, finely diced
1 large can tuna fish
1/4 cup sweet pickle relish
1 tsp hot sauce
Salt & Pepper to taste
Combine all ingredients in a large bowl. Serve cold.
Listening to: Queen - Another One Bites The Dust
Ten Party Mixes
There are a ton of names you could use to describe this.
White Trash. Puppy Chow. Muddy Buddies. Trail Mix. Bird's Nests.
Some are politically incorrect. Some are trademarked. Some are just too obscure.
So, I'm just placing a generic title on this post so you can get an idea what I'm offering.
Party mixes, in my mind, constitute any snack food materials rolled in a super flavorful blend of ingredients to coat and enhance the goodies. You can use anything really, from nuts and dried fruit to pretzels and cereals. Even store-bought combinations. Throwing this topping on it will take an ordinary party mix and knock it out of the ballpark.
Trust me.
Ten Party Mixes:
Base:
5 cups dry party mix (I used pretzel rods, peanuts, Chex mix and M&Ms)
Mexican Hot Chocolate Party Mix
1/2 cup chocolate chips
1 tbsp cinnamon chips
1/4 cup Confectioner's sugar
1 tsp cinnamon
Salted Caramel Party Mix
10 soft caramels, unwrapped
1/4 cup Confectioner's sugar
2 tbsp sea salt
Snickerdoodle Party Mix:
1/2 cup cinnamon chips
1/4 cup sugar
1/4 cup Confectioner's sugar
1 tsp cinnamon
Batter Party Mix:
10 oz. almond bark, melted
1 cup boxed mix
1/4 cup Confectioner's sugar
Sprinkles
Cookies & Cream Party Mix
10 oz. white chocolate, melted
3/4 cup crushed Oreos
1/4 cup Confectioner's sugar
Coffee & Toffee Party Mix
1/2 cup chocolate chips
1/2 cup crushed toffee bits
1 tsp coffee grounds
1/4 cup Confectioner's sugar
Maple Pecan Party Mix
10 soft maple candies
1/2 cup finely chopped pecans
1/4 cup Confectioner's sugar
German Chocolate Party Mix
1/2 cup chocolate chips
1/4 cup flaked coconut
1/4 cup Confectioner's sugar
Memphis Party Mix:
1/2 cup peanut butter chips
3/4 cup crushed dried bananas
1/4 cup Confectioner's sugar
Vanilla Chai Party Mix
10 oz. Vanilla Bark
1 tbsp cinnamon chips
2 tbsp chai mix
1/4 cup Confectioner's sugar
In a bowl, microwave the chips/candies that will serve as your glue. With recipes with more than one glue, melt them together and stir. Microwave in 10-20 second increments to prevent burning. You may elect to use a double boiler as well.
Pour the melted mixture into a plastic zippered bag. Add the second flavor ingredient and the party mix and shake them all around to combine. Once coated, remove the party mix and spread out onto a cookie sheet. Sprinkle the Confectioner's sugar over the top and let the mixture come back to room temperature to harden.
Listening to: Martina McBride - Independence Day
White Trash. Puppy Chow. Muddy Buddies. Trail Mix. Bird's Nests.
Some are politically incorrect. Some are trademarked. Some are just too obscure.
So, I'm just placing a generic title on this post so you can get an idea what I'm offering.
Party mixes, in my mind, constitute any snack food materials rolled in a super flavorful blend of ingredients to coat and enhance the goodies. You can use anything really, from nuts and dried fruit to pretzels and cereals. Even store-bought combinations. Throwing this topping on it will take an ordinary party mix and knock it out of the ballpark.
Trust me.
Ten Party Mixes:
Base:
5 cups dry party mix (I used pretzel rods, peanuts, Chex mix and M&Ms)
Mexican Hot Chocolate Party Mix
1/2 cup chocolate chips
1 tbsp cinnamon chips
1/4 cup Confectioner's sugar
1 tsp cinnamon
Salted Caramel Party Mix
10 soft caramels, unwrapped
1/4 cup Confectioner's sugar
2 tbsp sea salt
Snickerdoodle Party Mix:
1/2 cup cinnamon chips
1/4 cup sugar
1/4 cup Confectioner's sugar
1 tsp cinnamon
Batter Party Mix:
10 oz. almond bark, melted
1 cup boxed mix
1/4 cup Confectioner's sugar
Sprinkles
Cookies & Cream Party Mix
10 oz. white chocolate, melted
3/4 cup crushed Oreos
1/4 cup Confectioner's sugar
Coffee & Toffee Party Mix
1/2 cup chocolate chips
1/2 cup crushed toffee bits
1 tsp coffee grounds
1/4 cup Confectioner's sugar
Maple Pecan Party Mix
10 soft maple candies
1/2 cup finely chopped pecans
1/4 cup Confectioner's sugar
German Chocolate Party Mix
1/2 cup chocolate chips
1/4 cup flaked coconut
1/4 cup Confectioner's sugar
Memphis Party Mix:
1/2 cup peanut butter chips
3/4 cup crushed dried bananas
1/4 cup Confectioner's sugar
Vanilla Chai Party Mix
10 oz. Vanilla Bark
1 tbsp cinnamon chips
2 tbsp chai mix
1/4 cup Confectioner's sugar
In a bowl, microwave the chips/candies that will serve as your glue. With recipes with more than one glue, melt them together and stir. Microwave in 10-20 second increments to prevent burning. You may elect to use a double boiler as well.
Pour the melted mixture into a plastic zippered bag. Add the second flavor ingredient and the party mix and shake them all around to combine. Once coated, remove the party mix and spread out onto a cookie sheet. Sprinkle the Confectioner's sugar over the top and let the mixture come back to room temperature to harden.
Listening to: Martina McBride - Independence Day
Thursday, June 14, 2012
Poutine
Hello, heart attack.
I hate to tell you that I am a healthy eater because you're very likely to scan the recipe archives and discover that I am a big fat liar.
Truthfully, it's taken a lot of work to eat as well as I do now. I've always been pretty good at choosing foods. I always go for grilled chicken over fried. I like salad as long as it's uncomplicated with things that don't belong in salad. I'd eat green beans and corn over bread and potatoes any day.
My biggest hurdle in life has been, and will always be, portion control. Self control. What is that? I have none. If I come across something I like to eat, I want it by the truckload. I want to binge, indulge and eat some more. I need a sign around my neck that says, 'glutton'. I need to hire a full-time assistant just to slap food out of my hand.
These days, I've become a lot better. My platefuls are now plate half-fulls. I am almost able to eat one cookie and be satisfied (almost). My snacks are now snack-sized, and not 'another whole meal-sized.' And I truly try to adhere to the mantra, 'everything in moderation.'
That's where this bad boy comes into play. A French Canadian heart attack on a plate. It's the kind of thing that gets sold in a way-too-freakin'-big portion on the streets of Montreal. Could you finish it in one sitting? I'm sure it's possible. Will you hate yourself afterward? Highly probable.
So, when I get a craving for poutine, I try to make the smallest portion possible while squashing my craving for high-fat goodness. This recipe is way healthier than what you'll find in a restaurant, but if you're looking for the full poutine effect, you're welcome to go with the deep-fried french fries and the high-fat gravy.
Me? I like to roast my potatoes in the oven.
As for the gravy, well, I have one more confession. I don't really like gravy. I know, I know, how is that even possible, right? I can't help myself. I can't stomach a lot of those high-fat mixtures. Whenever I make gravy, it's usually the lighter version that I've supplied here. It still gives good flavor without the slimy, slippery, fatty consistency you'll get from the real thing.
This is delightful comfort food that can be enjoyed on cold nights, at the fair, after the bar closes, or anytime you get a hankering for something completely unhealthy... which is, if you're like me, all the time.
Poutine
4 potatoes
4 tbsp olive oil
3 cups low-sodium beef broth
2 tbsp flour
2 tbsp butter
1 cup cheese curd, roughly diced
Preheat oven 475F.
Slice the potatoes into long, thin slices, similar to french fries. Arrange them on a baking sheet. Drizzle the olive oil over the top and season with salt and pepper (you can add any seasonings you like). Roast in the oven for 20-25 minutes, turning them occasionally.
For the gravy, combine the butter and flour in a saucepan on medium to create a roux. Add the beef broth and bring to a boil. Reduce to low and simmer for 5-10 minutes, letting the gravy thicken and reduce. Season with salt and pepper.
When the potatoes are done, drizzle on the gravy. Top with the cheese curd and give everything a quick toss to mix.
Listening to: Justin Timberlake - Cry Me A River
I hate to tell you that I am a healthy eater because you're very likely to scan the recipe archives and discover that I am a big fat liar.
Truthfully, it's taken a lot of work to eat as well as I do now. I've always been pretty good at choosing foods. I always go for grilled chicken over fried. I like salad as long as it's uncomplicated with things that don't belong in salad. I'd eat green beans and corn over bread and potatoes any day.
My biggest hurdle in life has been, and will always be, portion control. Self control. What is that? I have none. If I come across something I like to eat, I want it by the truckload. I want to binge, indulge and eat some more. I need a sign around my neck that says, 'glutton'. I need to hire a full-time assistant just to slap food out of my hand.
These days, I've become a lot better. My platefuls are now plate half-fulls. I am almost able to eat one cookie and be satisfied (almost). My snacks are now snack-sized, and not 'another whole meal-sized.' And I truly try to adhere to the mantra, 'everything in moderation.'
That's where this bad boy comes into play. A French Canadian heart attack on a plate. It's the kind of thing that gets sold in a way-too-freakin'-big portion on the streets of Montreal. Could you finish it in one sitting? I'm sure it's possible. Will you hate yourself afterward? Highly probable.
So, when I get a craving for poutine, I try to make the smallest portion possible while squashing my craving for high-fat goodness. This recipe is way healthier than what you'll find in a restaurant, but if you're looking for the full poutine effect, you're welcome to go with the deep-fried french fries and the high-fat gravy.
Me? I like to roast my potatoes in the oven.
As for the gravy, well, I have one more confession. I don't really like gravy. I know, I know, how is that even possible, right? I can't help myself. I can't stomach a lot of those high-fat mixtures. Whenever I make gravy, it's usually the lighter version that I've supplied here. It still gives good flavor without the slimy, slippery, fatty consistency you'll get from the real thing.
This is delightful comfort food that can be enjoyed on cold nights, at the fair, after the bar closes, or anytime you get a hankering for something completely unhealthy... which is, if you're like me, all the time.
Poutine
4 potatoes
4 tbsp olive oil
3 cups low-sodium beef broth
2 tbsp flour
2 tbsp butter
1 cup cheese curd, roughly diced
Preheat oven 475F.
Slice the potatoes into long, thin slices, similar to french fries. Arrange them on a baking sheet. Drizzle the olive oil over the top and season with salt and pepper (you can add any seasonings you like). Roast in the oven for 20-25 minutes, turning them occasionally.
For the gravy, combine the butter and flour in a saucepan on medium to create a roux. Add the beef broth and bring to a boil. Reduce to low and simmer for 5-10 minutes, letting the gravy thicken and reduce. Season with salt and pepper.
When the potatoes are done, drizzle on the gravy. Top with the cheese curd and give everything a quick toss to mix.
Listening to: Justin Timberlake - Cry Me A River
Wednesday, June 13, 2012
Honey Sesame Chicken Strips
I love chinese food.
Not the authentic food straight out of China, or even China Town, but the americanized version of chinese cuisine found at most local takeouts. It's usually chicken that is fried beyond recognition, then smothered in copious amounts of too sugary, too salty heart attack sauce.
Most recipes that I find for chinese food always disappoint because they don't have the same sweet and salty richness I'm used to. On the other hand, they are always 200% healthier than a takeout option. So, I'm usually stuck sacrificing flavor in exchange for an extra couple healthy years on my life.
Thankfully, chefs and bloggers alike have felt my pain and have experimented in the kitchen to create some great chinese-inspired meals. I've been inspired to try and make one of my favorite dishes: Sesame chicken.
I decided to pan-fry the chicken, but you could deep fry it if you like. I'd also like to try this sauce in a slow cooker. I think the texture of the chicken might be lacking without the crunchiness, but the sauce would be sooooo good slow cooked.
Finally, sesame chicken at home!
Honey Sesame Chicken
Chicken:
1 lb. chicken breast, cut into strips
1/4 cup flour
1/4 cup bread crumbs
1/2 cup milk
Oil to fill skillet 1/2 inch - 1 inch deep
Sauce:
1/4 cup soy sauce
1/4 cup chili sauce
1/4 cup water
2 tbsp honey
2 tbsp sesame oil
Salt & Pepper to taste
Sesame seeds
To coat the chicken, place the chicken pieces in a spider strainer. Dip into the milk and shake off the excess. Drop into a bowl with the flour and bread crumbs to dredge.
In a skillet, heat oil to 350F. Toss the chicken in and let them get brown and crispy.
For the sauce, throw all of the ingredients into a saucepan. Bring to a boil on medium, then reduce to low and simmer for about 10 minutes. The sauce will thicken. Coat the chicken with the sauce and sprinkle with sesame seeds.
Listening to: Three Days Grace - I Hate Everything About You
Not the authentic food straight out of China, or even China Town, but the americanized version of chinese cuisine found at most local takeouts. It's usually chicken that is fried beyond recognition, then smothered in copious amounts of too sugary, too salty heart attack sauce.
Most recipes that I find for chinese food always disappoint because they don't have the same sweet and salty richness I'm used to. On the other hand, they are always 200% healthier than a takeout option. So, I'm usually stuck sacrificing flavor in exchange for an extra couple healthy years on my life.
Thankfully, chefs and bloggers alike have felt my pain and have experimented in the kitchen to create some great chinese-inspired meals. I've been inspired to try and make one of my favorite dishes: Sesame chicken.
I decided to pan-fry the chicken, but you could deep fry it if you like. I'd also like to try this sauce in a slow cooker. I think the texture of the chicken might be lacking without the crunchiness, but the sauce would be sooooo good slow cooked.
Finally, sesame chicken at home!
Honey Sesame Chicken
Chicken:
1 lb. chicken breast, cut into strips
1/4 cup flour
1/4 cup bread crumbs
1/2 cup milk
Oil to fill skillet 1/2 inch - 1 inch deep
Sauce:
1/4 cup soy sauce
1/4 cup chili sauce
1/4 cup water
2 tbsp honey
2 tbsp sesame oil
Salt & Pepper to taste
Sesame seeds
To coat the chicken, place the chicken pieces in a spider strainer. Dip into the milk and shake off the excess. Drop into a bowl with the flour and bread crumbs to dredge.
In a skillet, heat oil to 350F. Toss the chicken in and let them get brown and crispy.
For the sauce, throw all of the ingredients into a saucepan. Bring to a boil on medium, then reduce to low and simmer for about 10 minutes. The sauce will thicken. Coat the chicken with the sauce and sprinkle with sesame seeds.
Listening to: Three Days Grace - I Hate Everything About You
Tuesday, June 12, 2012
Almond Joy Cheesecake
Want to know a recipe that everyone goes GAGA over?
As with most of my best recipes, this one came from my Grandmother. Grandmas around the country are known for their prowess in the kitchen, specifically when it comes to baked goods. They are also notorious for spoiling their grandbabies with cookies and candies and pies and all things sweet and sugary.
Mine are definitely no exception. And I can say with 100% bias that mine make the best baked goods in all the land. A lot of people have the same opinion about my Gram's baking, and that support leads me to believe she leads the pack.
Every year, I spend the Wednesday before Thanksgiving in the kitchen with Grams. We have a tradition of making one cheesecake, one apple pie and one pumpkin pie as our contribution to the big dinner. Everyone seems to enjoy dessert, so we've never changed the lineup.
Same thing goes for Easter. One apple pie. One cheesecake. Same results.
This year, my 'set in her ways' (I mean, why fix what ain't broke, right?) Grams decided to venture out of the box and make this cheesecake. Inspired by the candy bar, it features chocolate, almonds and coconut baked into a traditional cheesecake filling atop a graham cracker crust.
The result was perfection. People were almost drooling with compliments after dessert.
So much so, that one of my friends actually barred me from coming to a party at his house unless I brought this cheesecake with me. That's alright though, considering he can't come to my house without bringing his girlfriend's Boston Cream Strata.
If you're looking to impress your guests with a creative twist to good ol' cheesecake, I suggest you give this a try. It definitely worked for me!
Almond Joy Cheesecake
(adapted from Taste of Home via Sprinkle Some Sunshine)
Crust:
1 cup crushed graham crackers
1/2 cup finely chopped almonds
1/3 flaked coconut
1/3 cup butter, melted
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
1 tbsp coconut extract
1 1/4 cup flaked coconut
Ganache:
1 cup chocolate chips
3/4 cup heavy cream
1/2 tsp vanilla extract
Preheat oven 350F.
For the crust, combine all ingredients in a large bowl. Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil. Bake the crust for 10 minutes, then let cool.
Reduce oven temperature to 325F.
For the filling, beat the cream cheese, sugar and coconut extract together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Fold in the coconut until evenly distributed. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
For the ganaache, bring the heavy cream to a boil. Remove from heat and pour over a bowl containing the chocolate chips. Stir until smooth. Pour over the chilled cheesecake and let set in the refrigerator until serving.
Top with whipped cream and toasted almonds and toasted coconut.
Listening to: Brad Paisley - Mud On The Tires
As with most of my best recipes, this one came from my Grandmother. Grandmas around the country are known for their prowess in the kitchen, specifically when it comes to baked goods. They are also notorious for spoiling their grandbabies with cookies and candies and pies and all things sweet and sugary.
Mine are definitely no exception. And I can say with 100% bias that mine make the best baked goods in all the land. A lot of people have the same opinion about my Gram's baking, and that support leads me to believe she leads the pack.
Every year, I spend the Wednesday before Thanksgiving in the kitchen with Grams. We have a tradition of making one cheesecake, one apple pie and one pumpkin pie as our contribution to the big dinner. Everyone seems to enjoy dessert, so we've never changed the lineup.
Same thing goes for Easter. One apple pie. One cheesecake. Same results.
This year, my 'set in her ways' (I mean, why fix what ain't broke, right?) Grams decided to venture out of the box and make this cheesecake. Inspired by the candy bar, it features chocolate, almonds and coconut baked into a traditional cheesecake filling atop a graham cracker crust.
The result was perfection. People were almost drooling with compliments after dessert.
So much so, that one of my friends actually barred me from coming to a party at his house unless I brought this cheesecake with me. That's alright though, considering he can't come to my house without bringing his girlfriend's Boston Cream Strata.
If you're looking to impress your guests with a creative twist to good ol' cheesecake, I suggest you give this a try. It definitely worked for me!
Almond Joy Cheesecake
(adapted from Taste of Home via Sprinkle Some Sunshine)
Crust:
1 cup crushed graham crackers
1/2 cup finely chopped almonds
1/3 flaked coconut
1/3 cup butter, melted
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
1 tbsp coconut extract
1 1/4 cup flaked coconut
Ganache:
1 cup chocolate chips
3/4 cup heavy cream
1/2 tsp vanilla extract
Preheat oven 350F.
For the crust, combine all ingredients in a large bowl. Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil. Bake the crust for 10 minutes, then let cool.
Reduce oven temperature to 325F.
For the filling, beat the cream cheese, sugar and coconut extract together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Fold in the coconut until evenly distributed. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
For the ganaache, bring the heavy cream to a boil. Remove from heat and pour over a bowl containing the chocolate chips. Stir until smooth. Pour over the chilled cheesecake and let set in the refrigerator until serving.
Top with whipped cream and toasted almonds and toasted coconut.
Listening to: Brad Paisley - Mud On The Tires
Monday, June 11, 2012
Grapefruit Marmalade
My family, like most, is compromised of a bunch of quirky folks.
You know what I mean. Like my mom who cabbage patches at least twice a day and tells me on a fairly regular basis how sexy she thinks Tom Selleck is (insert dry heave here).
Or, my brother, who can do a spot-on impression of anyone and everyone and will randomly bust out a movie quote at will. It's amazing the kinds of things you can get away with saying in public when you say it like Bubbles from Trailer Park Boys.
My Grams, she can take any song on the radio (ANY song) and choreograph a line dance to it. And, even though she's allergic to nuts, she will drive out of her way to the only supermarket in the area with dark chocolate Reese's (ok, maybe she does that for me more than her).
My dad, well, he's a curiosity. I'm actually a lot more like him than I care to admit. We both have raging tempers and money-wise, we're tighter than bark to a tree. We don't like things that are disorganized, late or in any way, shape or form not how we want them to be.
We also toy with weird, transient obsessions from time-to-time. For me, you're reading mine. I'm obsessed with cooking, baking, crafting and all things Martha Stewart defines as 'good things'.
My dad's got two new obsessions in his life. Gardening and grapefruit.
He's turned our old horse pasture into a giant garden. Things are already starting to sprout. He's even convinced his friends to do the same and they are all having a garden competition to see who's got the greener thumb.
Grapefruit has been a thing of his for years, but it's out of control now. In fact, the only reason I was able to attempt Pompelmocello early this year (highly recommended success, by the way) was because there was a crate of grapefruits sitting at my parents' house.
I took a couple more to try this recipe out. It came out really good. So good, in fact, that I gave my dad a jar to try a couple days ago and it's already almost gone!
Grapefruit Marmalade
3 grapefruits
3 cups water
3 1/2 cups sugar
1 tbsp lemon juice
Peel the outermost layer of the peel away from the grapefruit, careful not to use any pith.
Place the peel in the water in a large pot. Cut the fruit out of the middle portion avoiding any of the white pith or the dividing membranes.
Add the sugar and bring the water to a boil. Boil for one minute, then reduce the heat to simmer. Continue for about an hour. Remove from heat and stir in the lemon juice. Let cool.
Pour into sterilized jars, following proper canning instructions.
Listening to: Anna Nalick - Breathe
You know what I mean. Like my mom who cabbage patches at least twice a day and tells me on a fairly regular basis how sexy she thinks Tom Selleck is (insert dry heave here).
Or, my brother, who can do a spot-on impression of anyone and everyone and will randomly bust out a movie quote at will. It's amazing the kinds of things you can get away with saying in public when you say it like Bubbles from Trailer Park Boys.
My Grams, she can take any song on the radio (ANY song) and choreograph a line dance to it. And, even though she's allergic to nuts, she will drive out of her way to the only supermarket in the area with dark chocolate Reese's (ok, maybe she does that for me more than her).
My dad, well, he's a curiosity. I'm actually a lot more like him than I care to admit. We both have raging tempers and money-wise, we're tighter than bark to a tree. We don't like things that are disorganized, late or in any way, shape or form not how we want them to be.
We also toy with weird, transient obsessions from time-to-time. For me, you're reading mine. I'm obsessed with cooking, baking, crafting and all things Martha Stewart defines as 'good things'.
My dad's got two new obsessions in his life. Gardening and grapefruit.
He's turned our old horse pasture into a giant garden. Things are already starting to sprout. He's even convinced his friends to do the same and they are all having a garden competition to see who's got the greener thumb.
Grapefruit has been a thing of his for years, but it's out of control now. In fact, the only reason I was able to attempt Pompelmocello early this year (highly recommended success, by the way) was because there was a crate of grapefruits sitting at my parents' house.
I took a couple more to try this recipe out. It came out really good. So good, in fact, that I gave my dad a jar to try a couple days ago and it's already almost gone!
Grapefruit Marmalade
3 grapefruits
3 cups water
3 1/2 cups sugar
1 tbsp lemon juice
Peel the outermost layer of the peel away from the grapefruit, careful not to use any pith.
Place the peel in the water in a large pot. Cut the fruit out of the middle portion avoiding any of the white pith or the dividing membranes.
Add the sugar and bring the water to a boil. Boil for one minute, then reduce the heat to simmer. Continue for about an hour. Remove from heat and stir in the lemon juice. Let cool.
Pour into sterilized jars, following proper canning instructions.
Listening to: Anna Nalick - Breathe
Saturday, June 9, 2012
Pierogie Lasagna
Here's a secret.
I have never made traditional lasagna.
You know, the tasty pasta strata of noodles, sauce, cheese and meat... never done it. I've made moussaka, which I'm pretty sure is the Greek equivalent of lasagna. Oh, and white lasagna (with spicy alfredo, mind you). And then there's this.
Pierogie Lasagna.
I've made this a total of three times in my lifetime. The first time was after I saw a potato casserole/lasagna-type recipe on the internet. I'm not going to say it was the best copycat of a recipe I've ever made, but it was pretty tasty nonetheless.
The second time, I was trying to figure out pierogies for the first time. Technical errors led to a big fat failure on my part. None of the raviolis stuck together. So I reworked the recipe to use lasagna noodles instead. Turns out, making pierogie filling and piling it into a lasagna is one of the best things you can do to pierogies.
You know, besides making pierogies, obviously.
I feel like this would be super good to make on a post-holiday leftovers kind of day. You know how there's always that ridiculously large tupperware container of mashed potatoes leftover the day after Thanksgiving? This is a crafty way of using them up without all the work of assembling and boiling pierogies. You can just slap them in a dish and bake 'em up.
Perfect for a respectable turkey hangover.
Pierogie Lasagna
(adapted from Mr. Food)
12 lasagna noodles, cooked
6 cups mashed potatoes
3 1/2 cups finely chopped white onion
2 1/2 cups sharp cheddar cheese
2 tbsp minced garlic
Salt & Pepper to taste
Preheat oven 350F.
Saute onions in a large skillet for about 5 minutes on medium heat. Add the garlic and cook an additional 2-3 minutes.
In a large bowl, combine mashed potatoes, 1 1/2 cups of cheese and seasoning. Toss in onion mixture and stir until everything is evenly distributed.
Place 3 noodles on the bottom of a greased 9x13 pan. Top with 1/3 of the potato mixture. Repeat two more time and cover the pan with the last three noodles. Sprinkle the additional 1 cup of cheese over the top.
Cover with aluminum foil and bake for 30 minutes.
Listening to: Hawthorne Heights - Niki FM
I have never made traditional lasagna.
You know, the tasty pasta strata of noodles, sauce, cheese and meat... never done it. I've made moussaka, which I'm pretty sure is the Greek equivalent of lasagna. Oh, and white lasagna (with spicy alfredo, mind you). And then there's this.
Pierogie Lasagna.
I've made this a total of three times in my lifetime. The first time was after I saw a potato casserole/lasagna-type recipe on the internet. I'm not going to say it was the best copycat of a recipe I've ever made, but it was pretty tasty nonetheless.
The second time, I was trying to figure out pierogies for the first time. Technical errors led to a big fat failure on my part. None of the raviolis stuck together. So I reworked the recipe to use lasagna noodles instead. Turns out, making pierogie filling and piling it into a lasagna is one of the best things you can do to pierogies.
You know, besides making pierogies, obviously.
I feel like this would be super good to make on a post-holiday leftovers kind of day. You know how there's always that ridiculously large tupperware container of mashed potatoes leftover the day after Thanksgiving? This is a crafty way of using them up without all the work of assembling and boiling pierogies. You can just slap them in a dish and bake 'em up.
Perfect for a respectable turkey hangover.
Pierogie Lasagna
(adapted from Mr. Food)
12 lasagna noodles, cooked
6 cups mashed potatoes
3 1/2 cups finely chopped white onion
2 1/2 cups sharp cheddar cheese
2 tbsp minced garlic
Salt & Pepper to taste
Preheat oven 350F.
Saute onions in a large skillet for about 5 minutes on medium heat. Add the garlic and cook an additional 2-3 minutes.
In a large bowl, combine mashed potatoes, 1 1/2 cups of cheese and seasoning. Toss in onion mixture and stir until everything is evenly distributed.
Place 3 noodles on the bottom of a greased 9x13 pan. Top with 1/3 of the potato mixture. Repeat two more time and cover the pan with the last three noodles. Sprinkle the additional 1 cup of cheese over the top.
Cover with aluminum foil and bake for 30 minutes.
Listening to: Hawthorne Heights - Niki FM
Friday, June 8, 2012
Batter Gelato
Why can I not seem to get the batter craze out of my head?
Every time I think I have conquered all there is to conquer, I stumble upon a new recipe or idea to try. I mean, really? What else can I possibly do?
Don't answer that. I can't possible fathom any more.
I have had cake batter ice cream, which tastes like raw batter. I've also had birthday cake ice cream, which has swirls and chunks of baked yellow cake running through it. Both are delicious, but I really wanted to continue on with the batter trend I'm running on.
I bought a really nifty ice cream maker a few months ago, and it's come in really handy in the last couple weeks when the heat has risen. I am trying to experiment with different flavors and different consistencies. Of all the types of frozen desserts, gelato is certainly becoming a personal favorite.
It's so rich and creamy, but with way less dilution from all the milk. It's like concentrated ice cream.
And, with all of the warm weather coming my way, I'm probably going to be chowing down on frozen desserts and tons of gelato in the coming months.
Batter Gelato
(adapted from my Hazelnut Gelato)
Makes 1 pt.
1 1/2 cups milk
Listening to: Daughtry - It's Not Over
Every time I think I have conquered all there is to conquer, I stumble upon a new recipe or idea to try. I mean, really? What else can I possibly do?
Don't answer that. I can't possible fathom any more.
I have had cake batter ice cream, which tastes like raw batter. I've also had birthday cake ice cream, which has swirls and chunks of baked yellow cake running through it. Both are delicious, but I really wanted to continue on with the batter trend I'm running on.
I bought a really nifty ice cream maker a few months ago, and it's come in really handy in the last couple weeks when the heat has risen. I am trying to experiment with different flavors and different consistencies. Of all the types of frozen desserts, gelato is certainly becoming a personal favorite.
It's so rich and creamy, but with way less dilution from all the milk. It's like concentrated ice cream.
And, with all of the warm weather coming my way, I'm probably going to be chowing down on frozen desserts and tons of gelato in the coming months.
Batter Gelato
(adapted from my Hazelnut Gelato)
Makes 1 pt.
1 1/2 cups milk
3 large egg yolks
1/3 cup boxed mix
1/3 cup boxed mix
1/3 cup sugar
1/4 tsp salt
1/4 tsp salt
1/4 tsp vanilla
Heat the milk in a saucepan over medium heat. As soon as the milk begins to boil, reduce heat to a simmer and thicken the milk.
In a stand mixer, combine sugar, salt and egg yolks. Beat the mixture on medium for 5 minutes. Slowly fold in the strained milk mixture.
Transfer the mixture into a double boiler to temper the eggs. Once the mixture is smooth and thoroughly cooked, remove from heat. Stir in the boxed mix and vanilla and let the mixture cool.
Chill the mixture and place in an ice cream maker to finish the gelato.
Top with sprinkles and whipped cream.
In a stand mixer, combine sugar, salt and egg yolks. Beat the mixture on medium for 5 minutes. Slowly fold in the strained milk mixture.
Transfer the mixture into a double boiler to temper the eggs. Once the mixture is smooth and thoroughly cooked, remove from heat. Stir in the boxed mix and vanilla and let the mixture cool.
Chill the mixture and place in an ice cream maker to finish the gelato.
Top with sprinkles and whipped cream.
Listening to: Daughtry - It's Not Over
Thursday, June 7, 2012
Spanakopita Ravioli with Spicy Alfredo
Last month, I made some crazy good and spicy alfredo sauce.
The whole time, I kept thinking about how much I really don't enjoy alfredo (stay with me, there's a happy ending here).
The trouble is, and I wish I could say this and make you truly believe-slash-understand this like I do, alfredo is not alfredo when it's spicy alfredo.
It is, quite literally, a completely new and revolutionary sauce. Scratch that, a new dinner completely.
Yes, I'm dramatic. Thanks for noticing.
But in all seriousness, this kind of sauce actually makes me want alfredo. So much so that I actually paired it with a ravioli filled with more cheese.
And then I'm going to pray that the surgeon doing my triple bypass surgery really looks like McDreamy. Or better yet, Jackson Avery. (Sidebar: Was anybody else super saddened by the depressing, if not completely unrealistic, tragedy that was the Grey's Anatomy finale? RIP Mark/Lexi Storyline)
Mmmmmm.
I love spinach ravioli, but I very seldom eat it because of the alfredo. Or, if I do, I will bathe them in a garlic butter sauce. This time, though, I was armed with my new favorite sauce.
It worked out so much better than I could have even anticipated. The combination of light and pillowy ravioli with a deep, rich sauce with a definite kick is awe-inspiring.
I'm definitely on the hunt for more recipes needing a spicy cream sauce.
Spanakopita Ravioli with Spicy Alfredo
2 roll of ravioli dough
1 batch of Rattlesnake Alfredo
Ravioli Filling:
4 cups spinach
1 cup shallots, finely diced
2 tbsp minced garlic
2 tbsp olive oil
1 cup feta cheese
1 cup ricotta cheese
1 tbsp dill
1 tbsp dried mint
1/2 tsp nutmeg
2 eggs
For the filling, combine all of the ingredients together in a large bowl.
Dollop 1 tbsp amounts onto one roll of ravioli dough. Apply the second roll on top. Cut the ravioli dough into squares.
Drop the ravioli into boiling water. Once they float to the top of the water, remove them and set them on a plate.
Top with the alfredo sauce. Garnish with feta cheese and minced jalapenos if desired.
Listening to: Adele - Rumors
Yes, I'm dramatic. Thanks for noticing.
But in all seriousness, this kind of sauce actually makes me want alfredo. So much so that I actually paired it with a ravioli filled with more cheese.
And then I'm going to pray that the surgeon doing my triple bypass surgery really looks like McDreamy. Or better yet, Jackson Avery. (Sidebar: Was anybody else super saddened by the depressing, if not completely unrealistic, tragedy that was the Grey's Anatomy finale? RIP Mark/Lexi Storyline)
Mmmmmm.
I love spinach ravioli, but I very seldom eat it because of the alfredo. Or, if I do, I will bathe them in a garlic butter sauce. This time, though, I was armed with my new favorite sauce.
It worked out so much better than I could have even anticipated. The combination of light and pillowy ravioli with a deep, rich sauce with a definite kick is awe-inspiring.
I'm definitely on the hunt for more recipes needing a spicy cream sauce.
Spanakopita Ravioli with Spicy Alfredo
2 roll of ravioli dough
1 batch of Rattlesnake Alfredo
Ravioli Filling:
4 cups spinach
1 cup shallots, finely diced
2 tbsp minced garlic
2 tbsp olive oil
1 cup feta cheese
1 cup ricotta cheese
1 tbsp dill
1 tbsp dried mint
1/2 tsp nutmeg
2 eggs
For the filling, combine all of the ingredients together in a large bowl.
Dollop 1 tbsp amounts onto one roll of ravioli dough. Apply the second roll on top. Cut the ravioli dough into squares.
Drop the ravioli into boiling water. Once they float to the top of the water, remove them and set them on a plate.
Top with the alfredo sauce. Garnish with feta cheese and minced jalapenos if desired.
Listening to: Adele - Rumors
Wednesday, June 6, 2012
Cheddar Ale Grilled Cheese Sandwich
I can't stop.
I can't stop mixing beer and cheese.
I'd like to promise that it's not going to happen again, but the truth is, I already came up with two more ideas just while writing this recipe alone.
This recipe is a combination of some of my favorite things.
Steak. Cheddar. Caramelized onions. Beer.
Since I've spent the last few weeks dining mostly on sweet desserts, this is an complete 180 degree change, and a welcome one at that.
This sandwich definitely hits the spot with it's hearty, intense flavor. It almost feels wrong to enjoy this in 80 degree weather because it makes you feel so cozy and content in your air-conditioned bliss.
Enjoy!
Cheddar Ale Grilled Cheese Sandwich
8 slices of bread
8 slices sharp cheddar cheese
8 slices thinly-sliced steak (you can also use roast beef)
2 onions
1/2 cup ale
2 tsp Worcestershire sauce
4 tbsp Dijon mustard
Salt & Pepper to taste
Cook the onions in 2 tbsp olive oil on medium until soft and translucent. Add in beer and worcestershire sauce. Bring the mixture to a boil. Then, reduce to low and simmer for 20-25 minutes. All of the liquid should have evaporated.
Compile 2 slices of cheddar cheese and a large spoonful of onions on a slice of bread. Spread a tbsp of dijon mustard on the inside of the top slice. Cook in a skillet on medium-low in olive oil until the cheese has melted and the bread has browned.
Listening to: Christina Aguilera - I Turn To You
I can't stop mixing beer and cheese.
I'd like to promise that it's not going to happen again, but the truth is, I already came up with two more ideas just while writing this recipe alone.
This recipe is a combination of some of my favorite things.
Steak. Cheddar. Caramelized onions. Beer.
Since I've spent the last few weeks dining mostly on sweet desserts, this is an complete 180 degree change, and a welcome one at that.
This sandwich definitely hits the spot with it's hearty, intense flavor. It almost feels wrong to enjoy this in 80 degree weather because it makes you feel so cozy and content in your air-conditioned bliss.
Enjoy!
Cheddar Ale Grilled Cheese Sandwich
8 slices of bread
8 slices sharp cheddar cheese
8 slices thinly-sliced steak (you can also use roast beef)
2 onions
1/2 cup ale
2 tsp Worcestershire sauce
4 tbsp Dijon mustard
Salt & Pepper to taste
Cook the onions in 2 tbsp olive oil on medium until soft and translucent. Add in beer and worcestershire sauce. Bring the mixture to a boil. Then, reduce to low and simmer for 20-25 minutes. All of the liquid should have evaporated.
Compile 2 slices of cheddar cheese and a large spoonful of onions on a slice of bread. Spread a tbsp of dijon mustard on the inside of the top slice. Cook in a skillet on medium-low in olive oil until the cheese has melted and the bread has browned.
Listening to: Christina Aguilera - I Turn To You
Monday, June 4, 2012
Mixed Berry Pancakes with Brandy Syrup
After making Cherries Jubilee, I got thinking about other liquer-soaked desserts I could make. At first, I presumed that a Cherry-Kirschwasser combination would be good with a slightly sweet cakey bread.
Then I thought pancakes.
Then I thought blueberry pancakes.
Oh, then strawberry pancakes.
With liquer?
Maybe another fruity brandy?
Brandy's good.
...
Now that you see how my mind jumps around from place to place on a semi-regular almost-constant basis, you can see how this breakfast dish originated.
Mixed berry pancakes? Oh.my. So good. Just like every other "mixed berry" creation on the planet.
Brandy? What a nice bite to accompany the sweet, fruity syrup.
The best part, I think, about these pancakes (besides the taste, obviously) is how versatile it can be. There are a bajillion combinations of berries that you can use to customize your pancakes. Maybe you just want blueberries and some blueberry syrup. Or, maybe raspberries and strawberries together with blackberry syrup. Maybe you want to throw in every berry flavor you can find. Custom pancakes.
The only bad part about this is convincing people that brandy at breakfast can be perfectly normal.
What is normal, anyway? Right?
Mixed Berry Pancakes with Brandy Syrup
Pancakes:
2 cups fresh or thawed mixed berries, roughly chopped
3 cups flour
2 tbsp baking powder
1/4 cup sugar
2 eggs
1/2 cup milk
1/4 tsp vanilla
Brandy Syrup:
(adapted from Cherries Jubilee)
2 cups pureed berries
1/2 cup sugar
1 tsp grated lemon zest
1/4 cup berry-flavored brandy (I used blackberry)
1 cup whole mixed berries
For the pancakes, whisk all of the ingredients together in a large bowl until smooth.
Ladle batter in small increments onto a greased skillet or griddle over medium heat.
Watch for bubbles to accumulate on the top of the batter before flipping. Flip and cook until the other side is golden brown.
For the syrup, combine the berries, sugar and and lemon zest in a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes to thicken some.
Add the whole berries and brandy. Light the mixture with a long matchstick to flambe.
Pour the mixture over the pancakes. Top with whipped cream.
Then I thought pancakes.
Then I thought blueberry pancakes.
Oh, then strawberry pancakes.
With liquer?
Maybe another fruity brandy?
Brandy's good.
...
Now that you see how my mind jumps around from place to place on a semi-regular almost-constant basis, you can see how this breakfast dish originated.
Mixed berry pancakes? Oh.my. So good. Just like every other "mixed berry" creation on the planet.
Brandy? What a nice bite to accompany the sweet, fruity syrup.
The best part, I think, about these pancakes (besides the taste, obviously) is how versatile it can be. There are a bajillion combinations of berries that you can use to customize your pancakes. Maybe you just want blueberries and some blueberry syrup. Or, maybe raspberries and strawberries together with blackberry syrup. Maybe you want to throw in every berry flavor you can find. Custom pancakes.
The only bad part about this is convincing people that brandy at breakfast can be perfectly normal.
What is normal, anyway? Right?
Mixed Berry Pancakes with Brandy Syrup
Pancakes:
2 cups fresh or thawed mixed berries, roughly chopped
3 cups flour
2 tbsp baking powder
1/4 cup sugar
2 eggs
1/2 cup milk
1/4 tsp vanilla
Brandy Syrup:
(adapted from Cherries Jubilee)
2 cups pureed berries
1/2 cup sugar
1 tsp grated lemon zest
1/4 cup berry-flavored brandy (I used blackberry)
1 cup whole mixed berries
For the pancakes, whisk all of the ingredients together in a large bowl until smooth.
Ladle batter in small increments onto a greased skillet or griddle over medium heat.
Watch for bubbles to accumulate on the top of the batter before flipping. Flip and cook until the other side is golden brown.
For the syrup, combine the berries, sugar and and lemon zest in a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes to thicken some.
Add the whole berries and brandy. Light the mixture with a long matchstick to flambe.
Pour the mixture over the pancakes. Top with whipped cream.
Listening to: Jessica Simpson - Irresistible
Saturday, June 2, 2012
Cherries Jubilee
This weekend is the Diamond Jubilee celebration in the United Kingdom. I've been hearing a lot about it on the internet news sites as the royal family has been traveling all over the world as part of the celebration.
I decided to try and make Cherries Jubilee for the occasion. This is kind of huge for me considering the love/hate relationship I have with cherries. See, I like cherry-flavored goodies. Usually, because when something sugary says "cherry-flavored", it actually tastes nothing like the fruit.
The actual berry (Is a cherry a berry? Or, is it just a rhyming coincidence?) is not something I concur with as of yet. I pick them off of ice cream sundaes. I nibble the chocolate off of chocolate-covered cherries. They just aren't my fruit of choice.
Nonetheless, I tried this out because I figured if anything could make me like cherries, it would probably be booze. A nice heaping helping of Kirschwasser could make anything tasty, right?
Turns out, I was half-right. I still couldn't get into the cherries. Just not my thing, I suppose. I tried, too.
But, when you spoon the cherry and liquer sauce over vanilla ice cream.... jackpot. I think this dessert would be perfect alone, or together with pancakes or crepes, maybe some poundcake or shortcake, too. Mmm... the wheels are definitely turning.
Needless to say, this may be my new go-to cherry ice cream sauce. It's so rich and fruity with a sweet, hot aftertaste. If you like cherries, you will love this.
I don't like cherries, and I love this.
Cherries Jubilee
1 cup black cherries
1 cup cherry juice
2 tbsp sugar
1 tsp grated orange zest
1/4 cup Kirschwasser
Vanilla Ice Cream
Combine the cherry juice, orange zest and sugar in a saucepan on medium. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes to thicken some.
Add the cherries and Kirschwasser. Light the mixture with a long matchstick to flambe.
Pour the mixture over a scoop of vanilla ice cream.
Listening to: Carrie Underwood - Undo It
I decided to try and make Cherries Jubilee for the occasion. This is kind of huge for me considering the love/hate relationship I have with cherries. See, I like cherry-flavored goodies. Usually, because when something sugary says "cherry-flavored", it actually tastes nothing like the fruit.
The actual berry (Is a cherry a berry? Or, is it just a rhyming coincidence?) is not something I concur with as of yet. I pick them off of ice cream sundaes. I nibble the chocolate off of chocolate-covered cherries. They just aren't my fruit of choice.
Nonetheless, I tried this out because I figured if anything could make me like cherries, it would probably be booze. A nice heaping helping of Kirschwasser could make anything tasty, right?
Turns out, I was half-right. I still couldn't get into the cherries. Just not my thing, I suppose. I tried, too.
But, when you spoon the cherry and liquer sauce over vanilla ice cream.... jackpot. I think this dessert would be perfect alone, or together with pancakes or crepes, maybe some poundcake or shortcake, too. Mmm... the wheels are definitely turning.
Needless to say, this may be my new go-to cherry ice cream sauce. It's so rich and fruity with a sweet, hot aftertaste. If you like cherries, you will love this.
I don't like cherries, and I love this.
Cherries Jubilee
1 cup black cherries
1 cup cherry juice
2 tbsp sugar
1 tsp grated orange zest
1/4 cup Kirschwasser
Vanilla Ice Cream
Combine the cherry juice, orange zest and sugar in a saucepan on medium. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes to thicken some.
Add the cherries and Kirschwasser. Light the mixture with a long matchstick to flambe.
Pour the mixture over a scoop of vanilla ice cream.
Listening to: Carrie Underwood - Undo It
Friday, June 1, 2012
Batter Buttercream
In continuing my quest for cake batter domination, I decided to make something to frost my cupcakes with. And, what better to frost with than the cake batter mix you used to make the cake with!
This is perfect for a quick, easy, hassle-free dessert with a creative twist!
And, as a bonus, I will let you in on a secret. I stole a quarter cup of mix from a new box to make the frosting, then I went ahead and prepared the boxed mix as directed to make the cupcakes. Turns out, the recipe does not mind when you steal a little mix.
My un-classically trained not-a-chef self could not detect any problems with the final cake, taste or consistency-wise, with a little less mix. So, this can actually be completed using one box.
Talk about efficient!
Batter Buttercream Frosting
1/2 cup butter
1/4 cup boxed mix
1 3/4 cups Confectioner's sugar
1/4 tsp vanilla
Beat butter and vanilla until smooth.
Add the boxed mix and sugar in 1/2 cup increments until smooth.
Listening to: A-Ha - Take On Me
This is perfect for a quick, easy, hassle-free dessert with a creative twist!
And, as a bonus, I will let you in on a secret. I stole a quarter cup of mix from a new box to make the frosting, then I went ahead and prepared the boxed mix as directed to make the cupcakes. Turns out, the recipe does not mind when you steal a little mix.
My un-classically trained not-a-chef self could not detect any problems with the final cake, taste or consistency-wise, with a little less mix. So, this can actually be completed using one box.
Talk about efficient!
Batter Buttercream Frosting
1/2 cup butter
1/4 cup boxed mix
1 3/4 cups Confectioner's sugar
1/4 tsp vanilla
Beat butter and vanilla until smooth.
Add the boxed mix and sugar in 1/2 cup increments until smooth.
Listening to: A-Ha - Take On Me
S'Mores Dip
With summer (almost) officially upon us, there are so many warm weather recipes I'm dying to try. As most people in this area know, most of our summertime meals out in the boonies are cooked up on the grill.
Meat with char marks. Veggies cooked up in skillets or foil. Hot dogs and marshmallows over open flame.
If we can cook it outside... believe me, we will.
The only problem with our dreamy fantasy summer life is that picky, uncontrollable, unpredictable weather. Sometimes, it's too cold. Sometimes, it's too windy. Sometimes, it's raining. A lot of the time, it's raining.
So, this dip is kinda, like really, useful for me. For those days when there's an 80% chance of showers and I'm 100% certain I want s'mores for dinner.
By the way, it is absolutely okay to eat s'mores for dinner. I had salad for lunch, mind you.
I earned s'mores dip.
Sorta.
S'Mores Dip
(adapted from Tasty Kitchen)
1 11.5 oz. bag of dark chocolate chips, melted
1 14 oz. can of sweetened condensed milk
1 cup marshmallow fluff
1/4 cup mini marshmallows
1 box graham crackers
Combine dark chocolate and milk until smooth. Fold the chocolate into the marshmallow fluff.
Transfer mixture into a serving dish. Top with the mini-marshmallows in a single layer. Toast mini marshmallows briefly with a torch. Drizzle with a little additional melted chocolate if desired.
Serve with graham crackers.
Listening to: Paramore - CrushCrushCrush
Meat with char marks. Veggies cooked up in skillets or foil. Hot dogs and marshmallows over open flame.
If we can cook it outside... believe me, we will.
The only problem with our dreamy fantasy summer life is that picky, uncontrollable, unpredictable weather. Sometimes, it's too cold. Sometimes, it's too windy. Sometimes, it's raining. A lot of the time, it's raining.
So, this dip is kinda, like really, useful for me. For those days when there's an 80% chance of showers and I'm 100% certain I want s'mores for dinner.
By the way, it is absolutely okay to eat s'mores for dinner. I had salad for lunch, mind you.
I earned s'mores dip.
Sorta.
S'Mores Dip
(adapted from Tasty Kitchen)
1 11.5 oz. bag of dark chocolate chips, melted
1 14 oz. can of sweetened condensed milk
1 cup marshmallow fluff
1/4 cup mini marshmallows
1 box graham crackers
Combine dark chocolate and milk until smooth. Fold the chocolate into the marshmallow fluff.
Transfer mixture into a serving dish. Top with the mini-marshmallows in a single layer. Toast mini marshmallows briefly with a torch. Drizzle with a little additional melted chocolate if desired.
Serve with graham crackers.
Listening to: Paramore - CrushCrushCrush
Apple Nachos
I don't know who came up with this idea.
But thank you.
Apple slices + Caramel + Peanut Butter + Chocolate + Coconut + Marshmallows + Nuts = Heaven.
If you're wondering what my inspiration was for this, I will tell you that it is a treat that is a whole season of temperamental weather away. Candy apples are one of my favorites, despite how much my teeth hate me afterward.
Every fall, I dive headfirst into harvest festivities. Apple picking, meandering through the in-progress pumpkin patches, amateur nature photography, the whole shootin' match.
One of my favorite things to do is visit a local business that makes custom candy apples with a crazy amount of different toppings. So, when I went to make apple nachos, I applied the same creativity and threw all my favorites onto the plate.
Trust me, this is how you get away with candy apples in June.
Apple Nachos
3 apples, cut in 1/4" slices
2 tsp lemon juice
2 tbsp peanut butter, warmed
2 tbsp caramel sauce
1/4 cup slivered almonds
1/4 cup mini chocolate chips
1/4 cup flaked coconut
1/2 cup mini marshmallows
Toss the apple slices in the lemon juice to coat.
Lay the apples out on a large plate, and drizzle with peanut butter and caramel. Sprinkle almonds, chocolate chips, coconut and marshmallows over the top.
Listening to: Poison - Nothin' But A Good Time
But thank you.
Apple slices + Caramel + Peanut Butter + Chocolate + Coconut + Marshmallows + Nuts = Heaven.
If you're wondering what my inspiration was for this, I will tell you that it is a treat that is a whole season of temperamental weather away. Candy apples are one of my favorites, despite how much my teeth hate me afterward.
Every fall, I dive headfirst into harvest festivities. Apple picking, meandering through the in-progress pumpkin patches, amateur nature photography, the whole shootin' match.
One of my favorite things to do is visit a local business that makes custom candy apples with a crazy amount of different toppings. So, when I went to make apple nachos, I applied the same creativity and threw all my favorites onto the plate.
Trust me, this is how you get away with candy apples in June.
Apple Nachos
3 apples, cut in 1/4" slices
2 tsp lemon juice
2 tbsp peanut butter, warmed
2 tbsp caramel sauce
1/4 cup slivered almonds
1/4 cup mini chocolate chips
1/4 cup flaked coconut
1/2 cup mini marshmallows
Toss the apple slices in the lemon juice to coat.
Lay the apples out on a large plate, and drizzle with peanut butter and caramel. Sprinkle almonds, chocolate chips, coconut and marshmallows over the top.
Listening to: Poison - Nothin' But A Good Time
Tzatziki Sauce
Here's the recipe for tzatziki sauce.
It's a yogurt sauce that goes great with so many greek dishes.
Tzatziki Sauce
2 cups greek yogurt
1 cucumber, peeled and finely diced
1/4 cup lemon juice
1 tbsp minced garlic
2 tsp chopped dill
1 tsp dried oregano
Strain as much water out of cucumbers as possible.
Mix all ingredients in a blender until smooth. Chill in the refrigerator for two hours before serving.
Listening to: Joey & Rory - Cheater, Cheater
It's a yogurt sauce that goes great with so many greek dishes.
Tzatziki Sauce
2 cups greek yogurt
1 cucumber, peeled and finely diced
1/4 cup lemon juice
1 tbsp minced garlic
2 tsp chopped dill
1 tsp dried oregano
Strain as much water out of cucumbers as possible.
Mix all ingredients in a blender until smooth. Chill in the refrigerator for two hours before serving.
Listening to: Joey & Rory - Cheater, Cheater
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