Anti-climactic.
I woke up this morning having no idea what to expect when I opened the blinds. Hurricane Sandy could have taken down electric poles and trees all over my lawn. There could have been gaping holes in my house, or at least some MIA siding. No water? No power? No patio furniture?
So I bravely opened the door to the deck to find...
rainbows.
Two of 'em... what??
Apparently, this storm took an unexpected turn and missed us almost completely, aside from a occasional gust of wind. I mean, as I'm typing this, there is a glare on the screen from all the sunlight bursting through my windows.
And yes, I'm fully aware of how bad it could have been, and how bad it was for others. But thankfully, we were not affected negatively by the storm, and I can get back to my normal activities, like cooking.
One of the recipes I used to prepare for the storm was this Chicken & Dumpling recipe. It was easy to cook up a big batch in a slow cooker, and would easily heat up on the wood stove if the power had gone out. The Hubbs is a huge fan of this dish, and I always try new versions to see which is best, and coincidentally, I thought this slow cooker version was the best I've had in a super long time.
It's creamy and smooth, and the dumplings are... wow. Amazing. Chewy and soft, this slow cooker delivered the all-out best dumplings I've ever had.
If you've got several hours to not cook, this is the recipe for you. For sure.
Slow Cooker Chicken & Dumplings
1 lb. chicken breast
1 white onion, diced
2 cans condensed cream of chicken soup
1 cup chicken broth
2 carrots, diced
2 celery stalks, diced
1/2 cup corn kernels
1/2 cup peas
1 tbsp dried parsley
2 tsp poultry seasoning
Salt & Pepper to taste
Dumplings:
1 1/2 cups flour
2/3 cup milk
2 tbsp butter
2 tsp baking powder
1 tsp salt
Place all of the stew ingredients together in a crock pot.
Cook for 4 hours.
In a large bowl, combine the flour, baking powder, salt and butter. Mix until just combined. Add the milk and stir until a dough forms.
Drop spoonfuls of the dumpling mixture into the crockpot. Pull chicken apart with a fork.
Cook for an additional 2 hours.
Listening to: Kenny Chesney - Boys of Fall
Wednesday, October 31, 2012
Guacamole Deviled Eggs
Ingenious.
It's no secret around my neck of the woods that my Hubbs does not enjoy the holidays. He doesn't necessarily enjoy traditional Thanksgiving dinner and he doesn't go gaga for Christmas, either.
So, every year, I make it a personal goal to try new ideas to make the holidays more enjoyable. I love trying to come up with new traditions that we can continue throughout the years and pass on to the younger ones of our family. This year, while we are building a new house, it's going to be much harder. Our anticipated move-in date is not until late December to early January. Trying to get into the holiday spirit will be almost impossible with our hectic schedules.
So, this year, the theme is going to be "easy". Anything fast, easy, and most importantly, delicious. That will be our menu. Decorating will probably be put on hold until next year, but that's okay. I'd rather have a house standing than a Christmas tree this year, anyway.
This variation on deviled eggs is so interesting to me because the Hubbs is a huuuuuuge fan of both deviled eggs and guacamole. I don't even know what he would do if I combined the two.
But we're going to find out.
Now, truth be told, I'm not a huge guac fan. Deviled eggs, I love. But avocadoes? I can't get into it. So, these deviled eggs are not for me. More like a nice, "easy" appetizer for my Hubbalubb to enjoy. I taste-tested these little babies, and I definitely think that they taste good. So, I think somebody who enjoys guacamole will find these amazing!
Guacamole Deviled Eggs
1 1/2 cups Guacamole
6 eggs
Fresh cilantro, for garnish
Hard boil the eggs.
Halve the eggs and scoop out the yolks into a bowl.
Add the guacamole to the yolks and mix until creamy.
Set the egg whites halved side up and dollop a spoonful of the guacamole into the cavity. You could use a icing bag for a more decorative look.
Garnish with fresh cilantro.
Listening to: Aerosmith - Jaded
It's no secret around my neck of the woods that my Hubbs does not enjoy the holidays. He doesn't necessarily enjoy traditional Thanksgiving dinner and he doesn't go gaga for Christmas, either.
So, every year, I make it a personal goal to try new ideas to make the holidays more enjoyable. I love trying to come up with new traditions that we can continue throughout the years and pass on to the younger ones of our family. This year, while we are building a new house, it's going to be much harder. Our anticipated move-in date is not until late December to early January. Trying to get into the holiday spirit will be almost impossible with our hectic schedules.
So, this year, the theme is going to be "easy". Anything fast, easy, and most importantly, delicious. That will be our menu. Decorating will probably be put on hold until next year, but that's okay. I'd rather have a house standing than a Christmas tree this year, anyway.
This variation on deviled eggs is so interesting to me because the Hubbs is a huuuuuuge fan of both deviled eggs and guacamole. I don't even know what he would do if I combined the two.
But we're going to find out.
Now, truth be told, I'm not a huge guac fan. Deviled eggs, I love. But avocadoes? I can't get into it. So, these deviled eggs are not for me. More like a nice, "easy" appetizer for my Hubbalubb to enjoy. I taste-tested these little babies, and I definitely think that they taste good. So, I think somebody who enjoys guacamole will find these amazing!
Guacamole Deviled Eggs
1 1/2 cups Guacamole
6 eggs
Fresh cilantro, for garnish
Hard boil the eggs.
Halve the eggs and scoop out the yolks into a bowl.
Add the guacamole to the yolks and mix until creamy.
Set the egg whites halved side up and dollop a spoonful of the guacamole into the cavity. You could use a icing bag for a more decorative look.
Garnish with fresh cilantro.
Listening to: Aerosmith - Jaded
Monday, October 29, 2012
Pear Ginger Pancakes
So... how's the weather in your neck of the woods?
Mine?
Could be better. We're currently getting ourselves prepared for Hurricane Sandy. I've got jugs of water, candles, and a bunch of canned food at the ready. This will be my second hurricane in two years, which is a huge deal considering I live in the uppermost tier of New York State. The first time, when Irene came to visit in my temporary home of Binghamton, I was completely unprepared and narrowly made it out of the flood area before the roads closed. After coming back, the amount of destruction was more than I'd ever witnessed.
This time, I'm better prepared, but I honestly have no idea what to expect with a bigger storm approaching. Or, more specifically, three converging storms threatening to do battle directly over my house, otherwise known as "Frankenstorm".
As this crazy weather gets steadily closer, I've been cooking up a storm to have some extra food for when the power goes out. Easy foods like snacks and meals that can be re-warmed on the wood stove.
Since you've already seen most of the recipes I utilized today, I figured I would share with you a recipe I tried a few weeks ago. I bought a ton of pears because the Hubbs is obsessed, and then proceeded to try out some interesting and creative recipes.
Including this one.
So enjoy your pancakes, keep those in the path of the storm in your thoughts, and, if I lose power and can't correspond for a while, remember to keep cookin' and commenting!
Pear Ginger Pancakes
(adapted from Williams-Sonoma)
1 1/2 cups flour
1 1/2 cup milk
1/2 stick butter
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1/2 tsp ground ginger
1 pear, finely sliced
Whisk all of the ingredients together in a large bowl.
Heat and grease a griddle to medium heat. Ladle out a 1/4 cup of the batter onto the griddle at a time.
When bubbles form around the edges of the pancake (1-2 minutes), flip to the other side and continue cooking until both sides are browned.
Serve with vanilla ice cream and a dollop of pear jam.
Listening to: Britney Spears - Drive Me Crazy
Mine?
Could be better. We're currently getting ourselves prepared for Hurricane Sandy. I've got jugs of water, candles, and a bunch of canned food at the ready. This will be my second hurricane in two years, which is a huge deal considering I live in the uppermost tier of New York State. The first time, when Irene came to visit in my temporary home of Binghamton, I was completely unprepared and narrowly made it out of the flood area before the roads closed. After coming back, the amount of destruction was more than I'd ever witnessed.
This time, I'm better prepared, but I honestly have no idea what to expect with a bigger storm approaching. Or, more specifically, three converging storms threatening to do battle directly over my house, otherwise known as "Frankenstorm".
As this crazy weather gets steadily closer, I've been cooking up a storm to have some extra food for when the power goes out. Easy foods like snacks and meals that can be re-warmed on the wood stove.
Since you've already seen most of the recipes I utilized today, I figured I would share with you a recipe I tried a few weeks ago. I bought a ton of pears because the Hubbs is obsessed, and then proceeded to try out some interesting and creative recipes.
Including this one.
So enjoy your pancakes, keep those in the path of the storm in your thoughts, and, if I lose power and can't correspond for a while, remember to keep cookin' and commenting!
Pear Ginger Pancakes
(adapted from Williams-Sonoma)
1 1/2 cups flour
1 1/2 cup milk
1/2 stick butter
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1/2 tsp ground ginger
1 pear, finely sliced
Whisk all of the ingredients together in a large bowl.
Heat and grease a griddle to medium heat. Ladle out a 1/4 cup of the batter onto the griddle at a time.
When bubbles form around the edges of the pancake (1-2 minutes), flip to the other side and continue cooking until both sides are browned.
Serve with vanilla ice cream and a dollop of pear jam.
Listening to: Britney Spears - Drive Me Crazy
Maple Brown Sugar Dumplings
Get. Out.
Is this real life?
Are you telling me that I can take dumplings, which are a food phenomenon in their own right, and cook them in maple syrup and brown sugar? Oh, and then cover it in sweet cinnamon sugar?
For breakfast, maybe?!
Ay-yi-yi.
I can't think straight.
Maple Brown Sugar Dumplings
(adapted from Oh, Bite It! )
1 batch of Dumplings
1 cup maple syrup
1/3 cup brown sugar
1/4 cup sugar
1 tbsp cup ground cinnamon
Combine maple syrup and brown sugar in a pot and bring to a low boil. Reduce to a simmer.
Drop the dumplings into the maple mixture. Simmer for 8-10 minutes.
Spoon the dumplings onto a plate. Sprinkle with cinnamon sugar and spoon some of the maple brown sugar mixture over the top.
Top with a dollop of whipped topping if desired.
Is this real life?
Are you telling me that I can take dumplings, which are a food phenomenon in their own right, and cook them in maple syrup and brown sugar? Oh, and then cover it in sweet cinnamon sugar?
For breakfast, maybe?!
Ay-yi-yi.
I can't think straight.
Maple Brown Sugar Dumplings
(adapted from Oh, Bite It! )
1 batch of Dumplings
1 cup maple syrup
1/3 cup brown sugar
1/4 cup sugar
1 tbsp cup ground cinnamon
Combine maple syrup and brown sugar in a pot and bring to a low boil. Reduce to a simmer.
Drop the dumplings into the maple mixture. Simmer for 8-10 minutes.
Spoon the dumplings onto a plate. Sprinkle with cinnamon sugar and spoon some of the maple brown sugar mixture over the top.
Top with a dollop of whipped topping if desired.
Potato & Cheese Pierogies
Once more.
I am not Italian.
My stomach might be, but I have no heritage to back that up. I'm a pretty good mimic when it comes to Italian cooking, but most of my cultural background is a bit more blonde-haired and blue-eyed. My ancestors were most likely dining out on pierogies than raviolis.
And yes, I'm almost 100% certain that pierogi and ravioli are two words that are pronounced in the singular even when they're plural, but I much rather refer to them with esses on the end. I don't know why. I'm actually a huge stickler when it comes to grammar. Oh, and I'm also aware that the letter "S" does not become "esses" when plural either. Whatever.
It's my blog. I do what I want.
Getting back to the major star of my story, I absolutely love, love, love pierogies. The 2-for-1 carb attack of starchy potatoes and pasta makes this dish a seldom-seen dinner. Yes, I may be a bit crazy, but I am somewhat nutrition-conscientious, despite the overwhelming number of desserts in my recipe box.
In all honesty, these really only come out once or twice a year in my house. It's kind of tradition in our house to make them the day after Thanksgiving. It's a super simple way to utilize left over mashed potatoes and gravy and transform them into something completely different. You'll notice that I wrote the recipe that way as well. If you're doing this outside of the holiday season, any gravy recipe will work. Also, I used store-bought Ravioli pasta. You can make your own, but I'm fortunate enough to have a local business nearby that produces homemade pasta available for purchase. It definitely makes the process so much faster and easier.
I like to make a ton of these, and freeze a couple extra batches for the following year. They still taste just as good and the prep work for dinner is minimal.
Oh, and this sauce I just found? Seriously, where have you been all my life? A perfect sauce for perfect little pierogies!
Or pierogi. Or...
whatever.
Cheese & Potato Pierogies
3 cups mashed potatoes
1 yellow onion, finely diced
1 cup grated cheddar cheese
1 tbsp minced garlic
Salt & Pepper to taste
Ravioli noodles
Sauce:
(adapted from My Gourmet Connection)
1/2 cup leftover gravy
1/4 cup sour cream
1/4 cup chopped chives
Combine the potatoes, onion, cheddar and garlic. Season to taste.
Spoon 1 tbsp of mixture onto 1/2 of a ravioli noodle. Use water to seal the ends of the ravioli noodle together, making sure there are no leaks.
Boil a large pot of water.
Drop 4-6 pierogies into the boiling water at a time. The pierogies should sink. When they float to the surface, remove them from the water with a slotted spoon and drain on a paper towel.
Once the water has drained off, transfer the pierogies to a large pan over medium heat and saute in 1 tbsp of olive oil to brown and crisp the outside.
For the sauce, combine all of the ingredients together. Pour over pierogies.
Listening to: Owl City - Fireflies
I am not Italian.
My stomach might be, but I have no heritage to back that up. I'm a pretty good mimic when it comes to Italian cooking, but most of my cultural background is a bit more blonde-haired and blue-eyed. My ancestors were most likely dining out on pierogies than raviolis.
And yes, I'm almost 100% certain that pierogi and ravioli are two words that are pronounced in the singular even when they're plural, but I much rather refer to them with esses on the end. I don't know why. I'm actually a huge stickler when it comes to grammar. Oh, and I'm also aware that the letter "S" does not become "esses" when plural either. Whatever.
It's my blog. I do what I want.
Getting back to the major star of my story, I absolutely love, love, love pierogies. The 2-for-1 carb attack of starchy potatoes and pasta makes this dish a seldom-seen dinner. Yes, I may be a bit crazy, but I am somewhat nutrition-conscientious, despite the overwhelming number of desserts in my recipe box.
In all honesty, these really only come out once or twice a year in my house. It's kind of tradition in our house to make them the day after Thanksgiving. It's a super simple way to utilize left over mashed potatoes and gravy and transform them into something completely different. You'll notice that I wrote the recipe that way as well. If you're doing this outside of the holiday season, any gravy recipe will work. Also, I used store-bought Ravioli pasta. You can make your own, but I'm fortunate enough to have a local business nearby that produces homemade pasta available for purchase. It definitely makes the process so much faster and easier.
I like to make a ton of these, and freeze a couple extra batches for the following year. They still taste just as good and the prep work for dinner is minimal.
Oh, and this sauce I just found? Seriously, where have you been all my life? A perfect sauce for perfect little pierogies!
Or pierogi. Or...
whatever.
Cheese & Potato Pierogies
3 cups mashed potatoes
1 yellow onion, finely diced
1 cup grated cheddar cheese
1 tbsp minced garlic
Salt & Pepper to taste
Ravioli noodles
Sauce:
(adapted from My Gourmet Connection)
1/2 cup leftover gravy
1/4 cup sour cream
1/4 cup chopped chives
Combine the potatoes, onion, cheddar and garlic. Season to taste.
Spoon 1 tbsp of mixture onto 1/2 of a ravioli noodle. Use water to seal the ends of the ravioli noodle together, making sure there are no leaks.
Boil a large pot of water.
Drop 4-6 pierogies into the boiling water at a time. The pierogies should sink. When they float to the surface, remove them from the water with a slotted spoon and drain on a paper towel.
Once the water has drained off, transfer the pierogies to a large pan over medium heat and saute in 1 tbsp of olive oil to brown and crisp the outside.
For the sauce, combine all of the ingredients together. Pour over pierogies.
Listening to: Owl City - Fireflies
Sunday, October 28, 2012
Pumpkin Gingerbread Trifle
One more idea for my big ol' bag of ginger snaps.
I originally saw this recipe on the internet used with gingerbread cake. But I had ginger snaps available, and truthfully, I've never made gingerbread cake before.
Don't leave. I'm working on it.
The ginger snaps work insanely well in this, though. Obviously, I can't compare it to the cake, but I definitely know that the cookies offer a bit of a crunchy texture that cake simply can't.
I like crunch.
I'm stickin' to snaps.
The two flavors of pumpkin and ginger are so complementary that I'm kind of excited to try more recipes that combine them together. For now, this is a simple, easy dessert that will hold me over for quite a while.
Pumpkin Gingerbread Trifle
(adapted from Taste of Home)
1 package ginger snaps
1 can pumpkin puree
1 pkg vanilla instant pudding mix
2 cups skim milk, boiling
1/3 cup Pumpkin Pie Spice
1 tub of frozen whipped topping
1/4 cup Confectioner's sugar
1 tsp vanilla
Crumble the ginger snaps into small pieces. Do not crush.
Remove milk from heat and add to vanilla pudding mix. Mix until homogenous. Add the pumpkin puree and pumpkin pie spice and stir until creamy.
In a separate bowl, combine whipped topping, Confectioner's sugar and vanilla.
In a trifle bowl, layer half of the gingerbread cubes on the bottom. Pour half of the pumpkin pudding on top, followed by half of the sweetened whipped topping. Repeat the layering one more time.
Chill in the refrigerator for 1 hour before serving.
Listening to: Rihanna - Shut Up And Drive
I originally saw this recipe on the internet used with gingerbread cake. But I had ginger snaps available, and truthfully, I've never made gingerbread cake before.
Don't leave. I'm working on it.
The ginger snaps work insanely well in this, though. Obviously, I can't compare it to the cake, but I definitely know that the cookies offer a bit of a crunchy texture that cake simply can't.
I like crunch.
I'm stickin' to snaps.
The two flavors of pumpkin and ginger are so complementary that I'm kind of excited to try more recipes that combine them together. For now, this is a simple, easy dessert that will hold me over for quite a while.
Pumpkin Gingerbread Trifle
(adapted from Taste of Home)
1 package ginger snaps
1 can pumpkin puree
1 pkg vanilla instant pudding mix
2 cups skim milk, boiling
1/3 cup Pumpkin Pie Spice
1 tub of frozen whipped topping
1/4 cup Confectioner's sugar
1 tsp vanilla
Crumble the ginger snaps into small pieces. Do not crush.
Remove milk from heat and add to vanilla pudding mix. Mix until homogenous. Add the pumpkin puree and pumpkin pie spice and stir until creamy.
In a separate bowl, combine whipped topping, Confectioner's sugar and vanilla.
In a trifle bowl, layer half of the gingerbread cubes on the bottom. Pour half of the pumpkin pudding on top, followed by half of the sweetened whipped topping. Repeat the layering one more time.
Chill in the refrigerator for 1 hour before serving.
Listening to: Rihanna - Shut Up And Drive
Gingerbread Truffles
I'm officially in love with truffles.
Easy and insanely delicious, these little puppies are a no-bake baker's best buddy.
Alliteration, much?
I've been riding the crumbled cookie truffle train for the last few months and loving every flavorful bite. Easy doesn't even begin to cover it. And, truthfully, for someone who really doesn't get too excited about hard cookies, this gives me an excellent way to use them to fit my tastes.
The spiciness of the ginger is a great surprise that you don't find with other truffles either. They don't have the overly sweet taste that must truffles do. That might mean you can eat more without hurting your teeth.
I don't know if that's a good thing or not, but I'm okay with it at the moment.
Gingerbread is a flavor I love to break out in the autumn and winter. It makes me feel like the subtle heat can warm me up from the inside out. Plus, there's a chance that I might be addicted to spice. Like, I wonder what would happen if I added more ginger to these ginger truffles? Is there a point that my mouth can no longer tolerate the burn of ginger? Have I yet experienced that yet?
Good idea? Bad idea?
Who knows, but I can tell you this: I might experiment with extra spice later on, but for right now, I'm pretty confident that these gingerbread truffles can get absolutely no better.
Gingerbread Truffles
2 cups crushed Ginger Snaps or Speculoos
1 brick of cream cheese
16 oz. white chocolate
Combine the crushed cookies and cream cheese in a bowl until the mixture is dry, but creamy.
Spoon out about 1 tbsp of the mixture and roll into a ball. Place each ball on a cookie sheet.
Chill for 1 hour.
Melt white chocolate in a double boiler. Remove pumpkin balls from refrigerator and dip each into the melted chocolate. Return to the cookie sheet and chill for an additional hour before serving.
Listening to: Lil Jon - Get Low
Easy and insanely delicious, these little puppies are a no-bake baker's best buddy.
Alliteration, much?
I've been riding the crumbled cookie truffle train for the last few months and loving every flavorful bite. Easy doesn't even begin to cover it. And, truthfully, for someone who really doesn't get too excited about hard cookies, this gives me an excellent way to use them to fit my tastes.
The spiciness of the ginger is a great surprise that you don't find with other truffles either. They don't have the overly sweet taste that must truffles do. That might mean you can eat more without hurting your teeth.
I don't know if that's a good thing or not, but I'm okay with it at the moment.
Gingerbread is a flavor I love to break out in the autumn and winter. It makes me feel like the subtle heat can warm me up from the inside out. Plus, there's a chance that I might be addicted to spice. Like, I wonder what would happen if I added more ginger to these ginger truffles? Is there a point that my mouth can no longer tolerate the burn of ginger? Have I yet experienced that yet?
Good idea? Bad idea?
Who knows, but I can tell you this: I might experiment with extra spice later on, but for right now, I'm pretty confident that these gingerbread truffles can get absolutely no better.
Gingerbread Truffles
2 cups crushed Ginger Snaps or Speculoos
1 brick of cream cheese
16 oz. white chocolate
Combine the crushed cookies and cream cheese in a bowl until the mixture is dry, but creamy.
Spoon out about 1 tbsp of the mixture and roll into a ball. Place each ball on a cookie sheet.
Chill for 1 hour.
Melt white chocolate in a double boiler. Remove pumpkin balls from refrigerator and dip each into the melted chocolate. Return to the cookie sheet and chill for an additional hour before serving.
Listening to: Lil Jon - Get Low
Saturday, October 27, 2012
Broiled Pears with Spiced Yogurt
I'm kind of an apple girl.
Hubbs? He's all about pears.
If that's the only spot of contention in our relationship, then I think we'll be okay.
That being said, I am constantly looking up different ways to utilize pears that we both can enjoy. Thankfully, I've been successful in finding both sweet and savory recipes to try. Pears have a lot more to offer than I realized.
This recipe I found took me a bit by surprise. I mean, I know there are quick and easy pear recipes available, but this one sounded extra good. I'm already a huge fan of greek yogurt, and the idea of dolloping a sweetened yogurt onto soft, warm pears sounds sooo good.
Easy and flavorful, this whole dessert takes a total of ten minutes, and the presentation makes it look like you actually tried hard.
Trust me, I won't tell if you don't.
Broiled Pears with Spiced Yogurt
(adapted from Health.com)
2 pears, halved and cored
1/2 cup greek yogurt
2 tsp honey
1/2 tsp cinnamon
Broil pears in oven until tender, about 10 minutes.
In a small bowl, combine yogurt, honey and cinnamon.
Place pears on a plate open side up. Dollop yogurt mixture in the cored cavity.
Listening to: Hey Monday - Candles
Hubbs? He's all about pears.
If that's the only spot of contention in our relationship, then I think we'll be okay.
That being said, I am constantly looking up different ways to utilize pears that we both can enjoy. Thankfully, I've been successful in finding both sweet and savory recipes to try. Pears have a lot more to offer than I realized.
This recipe I found took me a bit by surprise. I mean, I know there are quick and easy pear recipes available, but this one sounded extra good. I'm already a huge fan of greek yogurt, and the idea of dolloping a sweetened yogurt onto soft, warm pears sounds sooo good.
Easy and flavorful, this whole dessert takes a total of ten minutes, and the presentation makes it look like you actually tried hard.
Trust me, I won't tell if you don't.
Broiled Pears with Spiced Yogurt
(adapted from Health.com)
2 pears, halved and cored
1/2 cup greek yogurt
2 tsp honey
1/2 tsp cinnamon
Broil pears in oven until tender, about 10 minutes.
In a small bowl, combine yogurt, honey and cinnamon.
Place pears on a plate open side up. Dollop yogurt mixture in the cored cavity.
Listening to: Hey Monday - Candles
Armadillo Eggs
I'm not really sure what to say.
This is not an idea I've ever had before.
I didn't even know things like this existed.
I did know, however, that after I perfected my own barbeque sauce, I was going to make this. This recipe is so intriguing that I couldn't resist.
I don't know where the inspiration for this recipe came from. I mean, obviously I know that these must resemble armadillo eggs. I have yet to come across an armadillo egg in the chilly mountain region of
upstate New York, but I'm assuming they must have inspired this recipe in some way.
My interest was sparked when I read the ingredients and found that I like each and every component. Plus, they looked super easy. And, kind of fun.
I have to admit, I did have a wee bit of help on this one. I had to have some creative input from the Hubbs being that this was a recipe that called for grilling. Since, apparently, the grill is a man's
domain (yeah, I don't get it either), I graciously allowed him to come and help with the cooking.
That being said, I can't give you a set time for grilling. I like red meat to cook completely. Like, almost burnt is okay with me. Better safe than sorry, I always say. Hubbalubba is a little different. He
prefers to have his meat simply carried through a warm room before serving.
Pink.
Not pretty pink.
Raw meat pink. Ick.
So, I would suggest that you go by your own preference on this. However you like your hamburgers is probably how you'd like this. I think the well-done version tastes similar to a good meatloaf, so if
that's your goal, abstain from the pink stuff.
Regardless of the name or the cooking time, this is a fun and creative recipe that shouldn't be missed. A definite summertime must, but great on an unusually warm Autumn day, too!
Armadillo Eggs
4 chili peppers
1 cup grated cheddar
1 lb. hamburger
1 cup panko bread crumbs
1 tbsp minced onion
1 egg
Salt & Pepper to taste
1/2 cup Kansas City BBQ Sauce
Cut the tops off the chili peppers. Stuff each with 1/4 cup cheddar.
Combine hamburger, bread crumbs, onion, egg and seasoning in a large bowl. Score into four even sections.
Press each hamburger section flat. Set one chili pepper on top and wrap the hamburger around the pepper until it's fully covered.
Set onto a hot grill and cook to desired doneness as you would any other hamburger.
Slather BBQ sauce all over each hamburger "egg."
Let cool for 1-2 minutes. Slice and serve.
Listening to: Dolly Parton - 9 To 5
This is not an idea I've ever had before.
I didn't even know things like this existed.
I did know, however, that after I perfected my own barbeque sauce, I was going to make this. This recipe is so intriguing that I couldn't resist.
I don't know where the inspiration for this recipe came from. I mean, obviously I know that these must resemble armadillo eggs. I have yet to come across an armadillo egg in the chilly mountain region of
upstate New York, but I'm assuming they must have inspired this recipe in some way.
My interest was sparked when I read the ingredients and found that I like each and every component. Plus, they looked super easy. And, kind of fun.
I have to admit, I did have a wee bit of help on this one. I had to have some creative input from the Hubbs being that this was a recipe that called for grilling. Since, apparently, the grill is a man's
domain (yeah, I don't get it either), I graciously allowed him to come and help with the cooking.
That being said, I can't give you a set time for grilling. I like red meat to cook completely. Like, almost burnt is okay with me. Better safe than sorry, I always say. Hubbalubba is a little different. He
prefers to have his meat simply carried through a warm room before serving.
Pink.
Not pretty pink.
Raw meat pink. Ick.
So, I would suggest that you go by your own preference on this. However you like your hamburgers is probably how you'd like this. I think the well-done version tastes similar to a good meatloaf, so if
that's your goal, abstain from the pink stuff.
Regardless of the name or the cooking time, this is a fun and creative recipe that shouldn't be missed. A definite summertime must, but great on an unusually warm Autumn day, too!
Armadillo Eggs
4 chili peppers
1 cup grated cheddar
1 lb. hamburger
1 cup panko bread crumbs
1 tbsp minced onion
1 egg
Salt & Pepper to taste
1/2 cup Kansas City BBQ Sauce
Cut the tops off the chili peppers. Stuff each with 1/4 cup cheddar.
Combine hamburger, bread crumbs, onion, egg and seasoning in a large bowl. Score into four even sections.
Press each hamburger section flat. Set one chili pepper on top and wrap the hamburger around the pepper until it's fully covered.
Set onto a hot grill and cook to desired doneness as you would any other hamburger.
Slather BBQ sauce all over each hamburger "egg."
Let cool for 1-2 minutes. Slice and serve.
Listening to: Dolly Parton - 9 To 5
Candy Apple Salad
Welcome to my childhood.
As much as I would love to say I grew up enjoying the lavish delights of life, my upbringing was pretty plain. That's not to say I'm not completely appreciative of the childhood my parents provided me. But, we definitely were no swarm of social butterflies. We were very much homebodies, and rarely did my parents entertain guests.
I guess that might be why I love cooking and baking. Well, cooking. I am still working towards enjoying baking. And, I especially love having folks over for dinner. I get a thrill out of trying out new
and creative recipes each and every time.
Sometimes, though, I really enjoy a throwback recipe. One that reminds me of the few times my family really got together for a party. You could always count on the same food because everybody had their
own special recipe. My aunt had a way with fruit salad. Me and Grams had a firm grasp on pies and cheesecakes. My mom is a potato master.
This recipe is a special recipe that we came to enjoy year after year. It's delicious, but simplistic. It totally reflects our family holiday menu. Tons of flavor without a ton of stress or time.
If you're looking for something simple and easy that will round out a solid holiday menu, this is a spicy and sweet treat that the whole family can enjoy!
Candy Apple Salad
2 cups boiling water
2 packages cherry flavored instant gelatin mix
1/2 cup cinnamon candies
2 cups applesauce
In a large bowl, combine the water and gelatin mix. Stir to dissolve.
Add the cinnamon candies. Stir to dissolve.
Add the applesauce and stir until evenly incorporated.
Chill in refrigerator for at least one hour.
Listening to: Jackson Browne - Somebody's Baby
As much as I would love to say I grew up enjoying the lavish delights of life, my upbringing was pretty plain. That's not to say I'm not completely appreciative of the childhood my parents provided me. But, we definitely were no swarm of social butterflies. We were very much homebodies, and rarely did my parents entertain guests.
I guess that might be why I love cooking and baking. Well, cooking. I am still working towards enjoying baking. And, I especially love having folks over for dinner. I get a thrill out of trying out new
and creative recipes each and every time.
Sometimes, though, I really enjoy a throwback recipe. One that reminds me of the few times my family really got together for a party. You could always count on the same food because everybody had their
own special recipe. My aunt had a way with fruit salad. Me and Grams had a firm grasp on pies and cheesecakes. My mom is a potato master.
This recipe is a special recipe that we came to enjoy year after year. It's delicious, but simplistic. It totally reflects our family holiday menu. Tons of flavor without a ton of stress or time.
If you're looking for something simple and easy that will round out a solid holiday menu, this is a spicy and sweet treat that the whole family can enjoy!
Candy Apple Salad
2 cups boiling water
2 packages cherry flavored instant gelatin mix
1/2 cup cinnamon candies
2 cups applesauce
In a large bowl, combine the water and gelatin mix. Stir to dissolve.
Add the cinnamon candies. Stir to dissolve.
Add the applesauce and stir until evenly incorporated.
Chill in refrigerator for at least one hour.
Listening to: Jackson Browne - Somebody's Baby
Wednesday, October 24, 2012
Orange Chicken
One of the biggest reasons for me as to why I started typing up these recipes was that I really wanted to explore other cultural diets. It's one thing to go out for some Chinese food, or Indian food, or Italian. It's quite another to make it at home.
And, while I'm all too aware of the fact that most food in restaurants has been highly "americanized" to our tastes, I really do enjoy breaking out some ingredients from the "international" aisle of my grocery store and trying some cool new dishes.
This orange chicken is no different. I've tried orange chicken when I've eaten out at restaurants, but I've never attempted anything like it at home.
So what better day than today, right??
The sauce is so thick and fruity, but tangy and a bit spicy at the same time. It definitely tastes like something straight out of a restaurant, but better because I know it's homemade. Plus, I know exactly what's in it.
Delish!
Orange Chicken
(adapted from Examiner)
1 lb. chicken, cubed
2 tbsp vegetable oil2 tbsp garlic
2 green onions, chopped
1/4 cup orange juice1/4 cup sugar
Zest of one orange2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp cornstarch
1/2 tsp red pepper glakes
Saute garlic and green onions in vegetable oil over medium heat for 1-2 minutes. Add chicken and cook until no longer pink. I pan-fried the chicken for this, but you could grill or deep-fry it as well.
Add the rest of the ingredients except the cornstarch and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until the sauce reduces by half.
Remove 1 tbsp of sauce and mix into the cornstarch before returning to the pot. Stir 1-2 minutes to let the sauce thicken.
Serve over rice.
Listening to: Pistol Annies - Hell On Heels
And, while I'm all too aware of the fact that most food in restaurants has been highly "americanized" to our tastes, I really do enjoy breaking out some ingredients from the "international" aisle of my grocery store and trying some cool new dishes.
This orange chicken is no different. I've tried orange chicken when I've eaten out at restaurants, but I've never attempted anything like it at home.
So what better day than today, right??
The sauce is so thick and fruity, but tangy and a bit spicy at the same time. It definitely tastes like something straight out of a restaurant, but better because I know it's homemade. Plus, I know exactly what's in it.
Delish!
Orange Chicken
(adapted from Examiner)
1 lb. chicken, cubed
2 tbsp vegetable oil2 tbsp garlic
2 green onions, chopped
1/4 cup orange juice1/4 cup sugar
Zest of one orange2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp cornstarch
1/2 tsp red pepper glakes
Saute garlic and green onions in vegetable oil over medium heat for 1-2 minutes. Add chicken and cook until no longer pink. I pan-fried the chicken for this, but you could grill or deep-fry it as well.
Add the rest of the ingredients except the cornstarch and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until the sauce reduces by half.
Remove 1 tbsp of sauce and mix into the cornstarch before returning to the pot. Stir 1-2 minutes to let the sauce thicken.
Serve over rice.
Listening to: Pistol Annies - Hell On Heels
Tuesday, October 23, 2012
Caramel Apple Salad
I like dessert.
Did you already know this?
Have I made it painfully obvious yet?
I thought maybe.
It's part of the reason I'm so giddy when fruit salad comes around at Thanksgiving time. A heaping helping of sweetened goodness among the savory fare of the holidays. So, imagine how excited I was when I found out that I could make a fruit salad complete with apples and whipped cream.
And chocolate.
And caramel.
Happy holidays to me, indeed.
Now, to be fair, this is way (read: wayyyyyy) sweeter than a typical fruit salad. The candy makes this much richer and heavy. So, if you're a fan of fruit salad because of its typically light and airy quality, this might not be the side dish for you.
It's creative. It's definitely delicious.
I'd probably make both versions of fruit salad just to satisfy all palates.
I mean, at least, I know I would definitely eat both.
But, that's just me...
Caramel Apple Salad
(adapted from Chef In Training)
6 Snickers candy bars, chopped
8 Granny Smith apples, chopped
1 package vanilla instant pudding
1 tub frozen whipped topping
1/4 cup caramel topping
Combine vanilla pudding mix and whipped topping.
Add candy and apples to the pudding mixture.
Transfer to a serving bowl and drizzle caramel over the top.
Listening to: Earl Scruggs - Foggy Mountain Breakdown
Did you already know this?
Have I made it painfully obvious yet?
I thought maybe.
It's part of the reason I'm so giddy when fruit salad comes around at Thanksgiving time. A heaping helping of sweetened goodness among the savory fare of the holidays. So, imagine how excited I was when I found out that I could make a fruit salad complete with apples and whipped cream.
And chocolate.
And caramel.
Happy holidays to me, indeed.
Now, to be fair, this is way (read: wayyyyyy) sweeter than a typical fruit salad. The candy makes this much richer and heavy. So, if you're a fan of fruit salad because of its typically light and airy quality, this might not be the side dish for you.
It's creative. It's definitely delicious.
I'd probably make both versions of fruit salad just to satisfy all palates.
I mean, at least, I know I would definitely eat both.
But, that's just me...
Caramel Apple Salad
(adapted from Chef In Training)
6 Snickers candy bars, chopped
8 Granny Smith apples, chopped
1 package vanilla instant pudding
1 tub frozen whipped topping
1/4 cup caramel topping
Combine vanilla pudding mix and whipped topping.
Add candy and apples to the pudding mixture.
Transfer to a serving bowl and drizzle caramel over the top.
Listening to: Earl Scruggs - Foggy Mountain Breakdown
Wednesday, October 17, 2012
Pecan Pie Cookies
What... a chilly day.
Do you know how hard it is to blog in mittens?
10 out of 10 on the difficulty scale for super easy activities.
The wood-stove is stoked. The electric heat is cookin'. The blankets are out. Layers are officially back in style once again. Hot cocoa? Sounds like a super idea to me.
It's the kind of morning that makes me want to cook up nothing but hot, cozy food. You know, all those foods that remind you of warm holidays. Part of me just wonders if half the joy is standing over the stove like its another heat source for your shivering fingers and toes.
So, being me, I decided that cold weather equals baking. Because I want hot food. And, I want junk food. And, cookies are best served fresh out of the hot oven. And...
do I really need another reason?
I chose this cookie recipe because I'm such a huge fan of pecan pie. I love the tooth-killing sweetness combined with the flaky, buttery crust and pecans. My only downfall is knowing that there is an entire pie in my fridge, calling my name, tempting me to forgo any sense of dietary dignity and dive in.
Diet? No thanks.
Making these cookies is like gifting yourself with a mini pecan pie every day. They store well, and for some reason, I've got way more self-control with these cookies than I do with pie. It has nothing to do with taste, because they both make my mouth water. But cookies don't seem to have the same urgency that pie does. I think that because pecan pie only comes around once a year in my house, I gorge. I want to eat the most, in the shortest amount of time.
Can we say, 'dog with a bone'?
I clearly do not share well.
These cookies are simple enough to make anytime I feel a craving hit. So, I feel like I can let them out of my sight for a bit of time. I might even get in the sharing mood for a bit of time.
Just a bit, though.
Baby steps.
Pecan Pie Cookies
(adapted from Land O' Lakes)
Cookie:
2 cups flour
1 cup light brown sugar, packed
1 stick butter
1 egg
1 tsp baking powder
1/2 tsp vanilla
Topping:
1 cup chopped pecans
1/2 cup light brown sugar, packed
1/4 cup milk
1/2 tsp vanilla
Preheat oven 350F.
Combine all cookie ingredients except flour in a mixer on medium. Reduce speed and slowly incorporate flour until combined.
Scoop out 2 tbsp of dough and roll into a ball. Place on a cookie sheet. Repeat until all of the dough is on rolled and on the cookie sheet. Use your thumb to indent the top of the ball, creating a cavity for the filling.
Combine all of the ingredients for the filling in a bowl. Use a spoon to fill each cookie indent with the filling.
Bake 10-12 minutes.
Listening to: Lady GaGa - Paparazzi
Do you know how hard it is to blog in mittens?
10 out of 10 on the difficulty scale for super easy activities.
The wood-stove is stoked. The electric heat is cookin'. The blankets are out. Layers are officially back in style once again. Hot cocoa? Sounds like a super idea to me.
It's the kind of morning that makes me want to cook up nothing but hot, cozy food. You know, all those foods that remind you of warm holidays. Part of me just wonders if half the joy is standing over the stove like its another heat source for your shivering fingers and toes.
So, being me, I decided that cold weather equals baking. Because I want hot food. And, I want junk food. And, cookies are best served fresh out of the hot oven. And...
do I really need another reason?
I chose this cookie recipe because I'm such a huge fan of pecan pie. I love the tooth-killing sweetness combined with the flaky, buttery crust and pecans. My only downfall is knowing that there is an entire pie in my fridge, calling my name, tempting me to forgo any sense of dietary dignity and dive in.
Diet? No thanks.
Making these cookies is like gifting yourself with a mini pecan pie every day. They store well, and for some reason, I've got way more self-control with these cookies than I do with pie. It has nothing to do with taste, because they both make my mouth water. But cookies don't seem to have the same urgency that pie does. I think that because pecan pie only comes around once a year in my house, I gorge. I want to eat the most, in the shortest amount of time.
Can we say, 'dog with a bone'?
I clearly do not share well.
These cookies are simple enough to make anytime I feel a craving hit. So, I feel like I can let them out of my sight for a bit of time. I might even get in the sharing mood for a bit of time.
Just a bit, though.
Baby steps.
Pecan Pie Cookies
(adapted from Land O' Lakes)
Cookie:
2 cups flour
1 cup light brown sugar, packed
1 stick butter
1 egg
1 tsp baking powder
1/2 tsp vanilla
Topping:
1 cup chopped pecans
1/2 cup light brown sugar, packed
1/4 cup milk
1/2 tsp vanilla
Preheat oven 350F.
Combine all cookie ingredients except flour in a mixer on medium. Reduce speed and slowly incorporate flour until combined.
Scoop out 2 tbsp of dough and roll into a ball. Place on a cookie sheet. Repeat until all of the dough is on rolled and on the cookie sheet. Use your thumb to indent the top of the ball, creating a cavity for the filling.
Combine all of the ingredients for the filling in a bowl. Use a spoon to fill each cookie indent with the filling.
Bake 10-12 minutes.
Listening to: Lady GaGa - Paparazzi
Tuesday, October 16, 2012
Pear & Gorgonzola Pizza
There is nothing good on television.
One of the drawbacks of working at night is that everyone else is working during the day. I'm all by myself 90% of the day. It gets kind of boring.
Especially when you've gone through your entire DVR collection. I mean, why aren't there more good shows on? Shows that I can get into. The Hubbs has a special show almost every night of the week. Me? I'm constantly scanning for something that catches my interest.
Rarely does that happen.
Right now, I'm watching Grey's Anatomy and Chicago Fire to get my completely unrealistic "real life" drama fix. NCIS is mysterious and angsty. The Big Bang Theory is my go-to funny time. Other than that, I'm scouring the television and Netflix options for something new and exciting.
Suggestions, people. I need 'em.
Okay, back to food now.
I made a grilled cheese sandwich a couple weeks ago incorporating the flavors of pear and gorgonzola together. To say that I enjoyed it was a bit of an understatement. What a flavor combo!
So, this time around, I decided to throw this fruit and cheese combination onto pizza dough.
Again, amazing! This is one of my new favorite flavors, especially when I'm looking for something slightly sweet, slightly tangy, savory and all-together delicious!
If you like fruit and cheese together, you've got to go for this!
Pear & Gorgonzola Pizza
(adapted from allrecipes.com)
1 Pizza Crust
1 tbsp garlic infused olive oil
1 1/2 cups mozzarella cheese, shredded
1/2 cup crumbled gorgonzola
1-2 Bosc pears, sliced
1/4 cup chopped walnuts, toasted
Prepare pizza crust as directed.
Preheat oven 425F.
Roll pizza crust out onto a nonstick surface. Brush olive oil on the crust. Top with mozzarella, followed by the gorgonzola. Layer pears over the top and sprinkle with walnuts.
Bake 10 minutes, or until cheese is melted and browned.
Listening to: Something Corporate - I Kissed A Drunk Girl
One of the drawbacks of working at night is that everyone else is working during the day. I'm all by myself 90% of the day. It gets kind of boring.
Especially when you've gone through your entire DVR collection. I mean, why aren't there more good shows on? Shows that I can get into. The Hubbs has a special show almost every night of the week. Me? I'm constantly scanning for something that catches my interest.
Rarely does that happen.
Right now, I'm watching Grey's Anatomy and Chicago Fire to get my completely unrealistic "real life" drama fix. NCIS is mysterious and angsty. The Big Bang Theory is my go-to funny time. Other than that, I'm scouring the television and Netflix options for something new and exciting.
Suggestions, people. I need 'em.
Okay, back to food now.
I made a grilled cheese sandwich a couple weeks ago incorporating the flavors of pear and gorgonzola together. To say that I enjoyed it was a bit of an understatement. What a flavor combo!
So, this time around, I decided to throw this fruit and cheese combination onto pizza dough.
Again, amazing! This is one of my new favorite flavors, especially when I'm looking for something slightly sweet, slightly tangy, savory and all-together delicious!
If you like fruit and cheese together, you've got to go for this!
Pear & Gorgonzola Pizza
(adapted from allrecipes.com)
1 Pizza Crust
1 tbsp garlic infused olive oil
1 1/2 cups mozzarella cheese, shredded
1/2 cup crumbled gorgonzola
1-2 Bosc pears, sliced
1/4 cup chopped walnuts, toasted
Prepare pizza crust as directed.
Preheat oven 425F.
Roll pizza crust out onto a nonstick surface. Brush olive oil on the crust. Top with mozzarella, followed by the gorgonzola. Layer pears over the top and sprinkle with walnuts.
Bake 10 minutes, or until cheese is melted and browned.
Listening to: Something Corporate - I Kissed A Drunk Girl
Pumpkin Spice Truffles
Excuse me while I type over a ginormous pot belly full of brownies.
Does this happen to anyone else?
You know, you gorge on big brownies, wash them down with a pint of milk and suddenly there's a sizable convex shape punching through your t-shirt while no convex-ness is wanted or needed?
Just be aware that I am going to tell you about pumpkin spice truffles despite not having any room to eat any. Right now, anyway.
So...
pumpkin truffles.
So good. Bite-size. Easy to assemble. Tasty. No baking required. Delicious.
Anything else. I only have a little room left in my torso for inhalation, so my sentences must be short and sweet today. Plus, these little babies are so simple and quick that they don't need a lot of words.
These will be perfect for fall days. And, a great snack for those autumn get-togethers and holiday festivities. It's like an itty bitty individual-sized pumpkin pie. Plus, a hint of cream cheese?
Even better.
Ok, I need to take a lap before I explode. Just trust me.
Make these!
Pumpkin Spice Truffles
1 cup pumpkin puree
1/2 cup confectioner's sugar
1/2 brick of cream cheese
2 tbsp Pumpkin Pie Spice
16 oz. white chocolate
Combine pumpkin, sugar, cream cheese and pumpkin spice in a bowl.
Spoon out about 1 tbsp of the mixture and roll into a ball. Place each ball on a cookie sheet.
Chill for 1 hour.
Melt white chocolate in a double boiler. Remove pumpkin balls from refrigerator and dip each into the melted chocolate. Return to the cookie sheet and chill for an additional hour before serving.
Listening to: Martina McBride - Independence Day
Does this happen to anyone else?
You know, you gorge on big brownies, wash them down with a pint of milk and suddenly there's a sizable convex shape punching through your t-shirt while no convex-ness is wanted or needed?
Just be aware that I am going to tell you about pumpkin spice truffles despite not having any room to eat any. Right now, anyway.
So...
pumpkin truffles.
So good. Bite-size. Easy to assemble. Tasty. No baking required. Delicious.
Anything else. I only have a little room left in my torso for inhalation, so my sentences must be short and sweet today. Plus, these little babies are so simple and quick that they don't need a lot of words.
These will be perfect for fall days. And, a great snack for those autumn get-togethers and holiday festivities. It's like an itty bitty individual-sized pumpkin pie. Plus, a hint of cream cheese?
Even better.
Ok, I need to take a lap before I explode. Just trust me.
Make these!
Pumpkin Spice Truffles
1 cup pumpkin puree
1/2 cup confectioner's sugar
1/2 brick of cream cheese
2 tbsp Pumpkin Pie Spice
16 oz. white chocolate
Combine pumpkin, sugar, cream cheese and pumpkin spice in a bowl.
Spoon out about 1 tbsp of the mixture and roll into a ball. Place each ball on a cookie sheet.
Chill for 1 hour.
Melt white chocolate in a double boiler. Remove pumpkin balls from refrigerator and dip each into the melted chocolate. Return to the cookie sheet and chill for an additional hour before serving.
Listening to: Martina McBride - Independence Day
Chicken Stroganoff
What is chicken stroganoff?
Could someone please enlighten me? I know beef stroganoff. I mean, the Hubbs even compliments my beef stroganoff, so I must know it pretty well.
But chicken?
Whole different animal. Whole different sauce. Whole new world.
I'd never heard of this before, so I made sure to do some thorough research on the subject before testing recipes. Many recipes I found were very similar to the beef version, which I anticipated. Sour cream and mushrooms were the main staples that stuck out. A lot of chicken recipes featured a healthy dose of paprika giving the sauce a rusty red hue. I figured I'd give it a try.
The color immediately threw me. I knew it was supposed to be red, but I was unprepared for the real thing. Up close and personal. I thought that this dish was going to be nothing but spice overload.
I was wrong.
After taste-testing it, I'm a believer. A chicken stroganoff believer. A paprika believer.
If you like beef stroganoff, I'm 99% sure that you'll convert nicely to this variation. The paprika is present, but certainly not overpowering. Such an interesting, but satisfying surprise.
If you feel like going outside of the box with stroganoff, this is the way to go!
Chicken Stroganoff
(adapted from Bev Cooks)
1 lb. chicken, cubed
2 tbsp olive oil
1/2 yellow onion, finely diced
1/2 cup mushrooms, sliced
1 tbsp minced garlic
2 tsp paprika
1 cup chicken stock
1/3 cup white wine
1 tbsp tomato paste
3/4 cup sour cream
1 tbsp dried parsley
1 tsp oregano
Salt & Pepper to taste
1 package egg noodles
Cook egg noodles according to package directions. Drain.
Saute onions and mushrooms in olive oil over medium heat for 2-3 minutes. Add garlic and cook an additional minute. Add chicken and cook until no longer pink.
Add paprika, stock, wine and tomato paste and bring to a boil. Reduce to a simmer and stir to deglaze the pan. Simmer for 10-15 minutes, or until sauce has thickened.
Remove from heat and stir in sour cream. Add herbs and seasonings.
Serve over egg noodles.
Listening to: Adele - Skyfall
Could someone please enlighten me? I know beef stroganoff. I mean, the Hubbs even compliments my beef stroganoff, so I must know it pretty well.
But chicken?
Whole different animal. Whole different sauce. Whole new world.
I'd never heard of this before, so I made sure to do some thorough research on the subject before testing recipes. Many recipes I found were very similar to the beef version, which I anticipated. Sour cream and mushrooms were the main staples that stuck out. A lot of chicken recipes featured a healthy dose of paprika giving the sauce a rusty red hue. I figured I'd give it a try.
The color immediately threw me. I knew it was supposed to be red, but I was unprepared for the real thing. Up close and personal. I thought that this dish was going to be nothing but spice overload.
I was wrong.
After taste-testing it, I'm a believer. A chicken stroganoff believer. A paprika believer.
If you like beef stroganoff, I'm 99% sure that you'll convert nicely to this variation. The paprika is present, but certainly not overpowering. Such an interesting, but satisfying surprise.
If you feel like going outside of the box with stroganoff, this is the way to go!
Chicken Stroganoff
(adapted from Bev Cooks)
1 lb. chicken, cubed
2 tbsp olive oil
1/2 yellow onion, finely diced
1/2 cup mushrooms, sliced
1 tbsp minced garlic
2 tsp paprika
1 cup chicken stock
1/3 cup white wine
1 tbsp tomato paste
3/4 cup sour cream
1 tbsp dried parsley
1 tsp oregano
Salt & Pepper to taste
1 package egg noodles
Cook egg noodles according to package directions. Drain.
Saute onions and mushrooms in olive oil over medium heat for 2-3 minutes. Add garlic and cook an additional minute. Add chicken and cook until no longer pink.
Add paprika, stock, wine and tomato paste and bring to a boil. Reduce to a simmer and stir to deglaze the pan. Simmer for 10-15 minutes, or until sauce has thickened.
Remove from heat and stir in sour cream. Add herbs and seasonings.
Serve over egg noodles.
Listening to: Adele - Skyfall
Monday, October 15, 2012
Cheddar Corn Casserole
If it ain't broke, don't fix it.
That's my motto in many areas of life. Including cooking. If I find a flavor combination I like, I stick with it. Today is no exception.
I love macaroni and cheese. No matter what I add to flavor it, I always start with the same basic flavors if possible. Extra sharp cheddar. Onions. It's not always everyone's favorite cup of tea, but it sure is mine.
So when I went hunting for a good corn casserole recipe, I was surprised to discover that most are mac & cheese recipes without the mac. Well... that sounds easy enough.
I took my favorite macaroni and cheese recipe and restructured it to utilize corn. It's not the healthiest corn casserole, I'm sure. But it's got to be better for you than the pasta version, right?
Plus, since you know I'm a big fan of cheddar cheese and jalapeno, I created a souped up version with the spicy kick of jalapenos at the bottom.
Oh my...
Corn & Cheese Casserole
(inspired by Saveur)
1/2 white onion, finely diced
2 tbsp minced garlic
1/2 stick of butter
1/2 cup flour
3 cups milk
2 cups extra sharp cheddar cheese
4 10oz. cans of corn
1 tsp paprika
1 tsp tabasco sauce
Salt & Pepper to taste
Topping:
1 cup crushed cornbread croutons
1 tbsp melted butter
2 tsp dried parsley
Preheat oven 350F.
Saute onions in 1 tbsp of butter over medium heat for 3-4 minutes. Add garlic and saute an additional minute.
Add the rest of the butter and flour. Stir to form a roux.
Add milk and bring to a boil. Stir to thicken. Reduce to a simmer and add cheddar, tabasco, and paprika. Stir until smooth.
Remove from heat and stir in corn.
Pour mixture into a 9x13 pan.
For the topping, combine crushed cornbread croutons, butter and parsley in a bowl. Sprinkle topping over the corn mixture.
Bake 40 minutes, or until top is bubbly and browned.
Let cool.
Variation:
Cheddar Jalapeno Corn Casserole - Add 1/3 cup diced jalapenos in with the onions to saute. You can also save 1 tsp jalapeno juice and stir it into the melted butter when making the bread crumb topping. Omit the tabasco as it's unnecessary.
Listening to: Kelly Clarkson - Dark Side
That's my motto in many areas of life. Including cooking. If I find a flavor combination I like, I stick with it. Today is no exception.
I love macaroni and cheese. No matter what I add to flavor it, I always start with the same basic flavors if possible. Extra sharp cheddar. Onions. It's not always everyone's favorite cup of tea, but it sure is mine.
So when I went hunting for a good corn casserole recipe, I was surprised to discover that most are mac & cheese recipes without the mac. Well... that sounds easy enough.
I took my favorite macaroni and cheese recipe and restructured it to utilize corn. It's not the healthiest corn casserole, I'm sure. But it's got to be better for you than the pasta version, right?
Plus, since you know I'm a big fan of cheddar cheese and jalapeno, I created a souped up version with the spicy kick of jalapenos at the bottom.
Oh my...
Corn & Cheese Casserole
(inspired by Saveur)
1/2 white onion, finely diced
2 tbsp minced garlic
1/2 stick of butter
1/2 cup flour
3 cups milk
2 cups extra sharp cheddar cheese
4 10oz. cans of corn
1 tsp paprika
1 tsp tabasco sauce
Salt & Pepper to taste
Topping:
1 cup crushed cornbread croutons
1 tbsp melted butter
2 tsp dried parsley
Preheat oven 350F.
Saute onions in 1 tbsp of butter over medium heat for 3-4 minutes. Add garlic and saute an additional minute.
Add the rest of the butter and flour. Stir to form a roux.
Add milk and bring to a boil. Stir to thicken. Reduce to a simmer and add cheddar, tabasco, and paprika. Stir until smooth.
Remove from heat and stir in corn.
Pour mixture into a 9x13 pan.
For the topping, combine crushed cornbread croutons, butter and parsley in a bowl. Sprinkle topping over the corn mixture.
Bake 40 minutes, or until top is bubbly and browned.
Let cool.
Variation:
Cheddar Jalapeno Corn Casserole - Add 1/3 cup diced jalapenos in with the onions to saute. You can also save 1 tsp jalapeno juice and stir it into the melted butter when making the bread crumb topping. Omit the tabasco as it's unnecessary.
Listening to: Kelly Clarkson - Dark Side
Wednesday, October 10, 2012
Chili Pot Pie
What a crappy day.
Not because I'm sad. Or mad. Or melancholy.
No negative attitude here.
Except maybe a mild case of Season Affective Disorder... Ok, then maybe I am S.A.D.
The weather is soooo terrible here.
So cold. So rainy. So windy. A trifecta of unlivable outdoor conditions, almost to the point that I need a doggie litter box implanted inside my home so I don't have to go outside with the dogs every few hours.
I'm sitting here, wrapped in not one, but three blankets. Three blankets that I had to pre-heat in the dryer because they felt too cold. Same thing goes for my hot pink sweatshirt and pajama pants.
By the way, it is four o'clock in the afternoon and I'm in a sweatshirt and pajama pants.
Lame.
Lazy.
I blame the weather.
The only plus-side I can see is that I can spend my afternoon in the kitchen curling up next to my oven.
Cold weather makes me want cold weather food. Today, my go-to had to be this chili. I love making this chili for me and the Hubbalubbs because it's the only variation of chili he will actually eat.
He'll eat anything on a cornbread pie crust, though.
I figured some Chili Pot Pie would be a great way to heat me up from the inside out. And, I was right. It even kept my kitchen warm for a little bit.
The only downside is trying to eat this in mittens.
Not advised.
Chili Pot Pie
1/2 batch Slow Cooker Texas Chili
1 batch Cornbread Pie Crust
Preheat oven 425F.
Cook the chili as directed.
Prepare pie crust and lie one sheet of crust into a pie tin.
Pour chili into pie tin and top with second layer of crust. Poke vent holes into the top crust.
Bake 30-35 minutes, covering the edges of the pie during the last 10 minutes to prevent burning the top crust.
Listening to: We The Kings - Secret Valentine
Not because I'm sad. Or mad. Or melancholy.
No negative attitude here.
Except maybe a mild case of Season Affective Disorder... Ok, then maybe I am S.A.D.
The weather is soooo terrible here.
So cold. So rainy. So windy. A trifecta of unlivable outdoor conditions, almost to the point that I need a doggie litter box implanted inside my home so I don't have to go outside with the dogs every few hours.
I'm sitting here, wrapped in not one, but three blankets. Three blankets that I had to pre-heat in the dryer because they felt too cold. Same thing goes for my hot pink sweatshirt and pajama pants.
By the way, it is four o'clock in the afternoon and I'm in a sweatshirt and pajama pants.
Lame.
Lazy.
I blame the weather.
The only plus-side I can see is that I can spend my afternoon in the kitchen curling up next to my oven.
Cold weather makes me want cold weather food. Today, my go-to had to be this chili. I love making this chili for me and the Hubbalubbs because it's the only variation of chili he will actually eat.
He'll eat anything on a cornbread pie crust, though.
I figured some Chili Pot Pie would be a great way to heat me up from the inside out. And, I was right. It even kept my kitchen warm for a little bit.
The only downside is trying to eat this in mittens.
Not advised.
Chili Pot Pie
1/2 batch Slow Cooker Texas Chili
1 batch Cornbread Pie Crust
Preheat oven 425F.
Cook the chili as directed.
Prepare pie crust and lie one sheet of crust into a pie tin.
Pour chili into pie tin and top with second layer of crust. Poke vent holes into the top crust.
Bake 30-35 minutes, covering the edges of the pie during the last 10 minutes to prevent burning the top crust.
Listening to: We The Kings - Secret Valentine
Sunday, October 7, 2012
Pumpkin Pie Spice
My bad.
I've given you some super amazingly delicious recipes that feature the flavors of pumpkin pie. I've also told you to use Pumpkin Pie Spice to season your super amazingly delicious recipe.
I never gave you a super recipe for Pumpkin Pie Spice.
My apologies.
Like I said before (and probably repeatedly all of my life), I love pumpkin pie. I love anything flavored like pumpkin pie. So, having a container in my home that combines all of those spices is an excellent time-saver. No more diving headfirst into the spice cabinet for five separate bottles, and then, five different measuring spoons.
So feel free to bottle this up and use it whenever your breaking out the pumpkin!
Pumpkin Pie Spice
1/4 cup ground cinnamon
1 tbsp ground nutmeg
1 tbsp allspice powder
1 tsp ground ginger
1 tsp cloves powder
Combine spices and store in an airtight container.
Listening to: Train: Drive By
I've given you some super amazingly delicious recipes that feature the flavors of pumpkin pie. I've also told you to use Pumpkin Pie Spice to season your super amazingly delicious recipe.
I never gave you a super recipe for Pumpkin Pie Spice.
My apologies.
Like I said before (and probably repeatedly all of my life), I love pumpkin pie. I love anything flavored like pumpkin pie. So, having a container in my home that combines all of those spices is an excellent time-saver. No more diving headfirst into the spice cabinet for five separate bottles, and then, five different measuring spoons.
So feel free to bottle this up and use it whenever your breaking out the pumpkin!
Pumpkin Pie Spice
1/4 cup ground cinnamon
1 tbsp ground nutmeg
1 tbsp allspice powder
1 tsp ground ginger
1 tsp cloves powder
Combine spices and store in an airtight container.
Listening to: Train: Drive By
Friday, October 5, 2012
Pumpkin Pie French Toast
What is this breakfast obsession?
I mean, we may not have talked about it much, but I think it's pretty important that I explain to you my previous apathy for breakfast. It will help me explain my recent 180-degree turn.
See, I've never been a breakfast eater. Yes, I know it's the most important meal of the day. Yes, I know it jump-starts your metabolism. Yes, I know it gives you energy for the upcoming day of events. But, I didn't see the big deal until now.
In fact, the only thing breakfast ever did for me was make me unbelievably hungry only about an hour later. And, that often makes the wait for lunch unbearable.
I'm also a glutton. And, waiting for my next meal is always unbearable.
Diet? What is that?
Anyway, it's no secret to all of my friends, in person and in cyberspace, that I'm obsessed with pumpkin pie. It's my all-time favorite dessert, but it really only makes an appearance once a year at Thanksgiving.
If you're like me, you know that this is simply not enough.
So, in searching for pumpkin pie-flavored treats, I found a ton of breakfast options inspired by this fall dessert. Pumpkin pie for breakfast?
Um, maybe breakfast isn't so bad...
So, here is my first attempt at pumpkin pie for breakfast.
Diet?
No thanks.
Pumpkin Pie French Toast
1 loaf of French bread, sliced
3 eggs
1/2 cup milk
1/2 cup pumpkin puree
2 tsp Pumpkin Pie Spice
Combine eggs, milk, pumpkin and spice in a bowl.
Dip bread into the egg mixture to coat both sides. Set into a hot pan over medium heat and cook until golden brown. Flip and cook the other side until golden brown as well.
Serve with syrup.
Listening to: Frank Sinatra - Fly Me To The Moon
I mean, we may not have talked about it much, but I think it's pretty important that I explain to you my previous apathy for breakfast. It will help me explain my recent 180-degree turn.
See, I've never been a breakfast eater. Yes, I know it's the most important meal of the day. Yes, I know it jump-starts your metabolism. Yes, I know it gives you energy for the upcoming day of events. But, I didn't see the big deal until now.
In fact, the only thing breakfast ever did for me was make me unbelievably hungry only about an hour later. And, that often makes the wait for lunch unbearable.
I'm also a glutton. And, waiting for my next meal is always unbearable.
Diet? What is that?
Anyway, it's no secret to all of my friends, in person and in cyberspace, that I'm obsessed with pumpkin pie. It's my all-time favorite dessert, but it really only makes an appearance once a year at Thanksgiving.
If you're like me, you know that this is simply not enough.
So, in searching for pumpkin pie-flavored treats, I found a ton of breakfast options inspired by this fall dessert. Pumpkin pie for breakfast?
Um, maybe breakfast isn't so bad...
So, here is my first attempt at pumpkin pie for breakfast.
Diet?
No thanks.
Pumpkin Pie French Toast
1 loaf of French bread, sliced
3 eggs
1/2 cup milk
1/2 cup pumpkin puree
2 tsp Pumpkin Pie Spice
Combine eggs, milk, pumpkin and spice in a bowl.
Dip bread into the egg mixture to coat both sides. Set into a hot pan over medium heat and cook until golden brown. Flip and cook the other side until golden brown as well.
Serve with syrup.
Listening to: Frank Sinatra - Fly Me To The Moon
S'Mores Nachos
This is another one of those days where I don't have kids, but I act like I do.
Seriously, does this not sound epic and genius?
S'mores. Nacho-fied.
Any time of year.
Way easier than trying to stoke a bonfire in the middle of a chilly Autumn day, this snack/meal is perfect way to enjoy the traditional blend of marshmallow, chocolate and graham cracker flavors without lighting a fire, or even going outside. Because, you know, it's kind of cold out these days.
When I first did this I wasn't really sure it was going to work. It seemed far-fetched, a bit. Putting these ingredients in the oven when they are truly meant for flaming goodness did not seem feasible.
But I wanted s'mores.
I did not, however, want to leave my warm, heated kitchen.
The result? Oven s'mores.
Delicious oven s'mores.
Oven s'more nachos.
If I keep repeating it, will I finally convince you to try this?
....
I thought maybe.
S'Mores Nachos
6 graham cracker sheets, broken into individual pieces
1/2 cup chocolate fudge sauce
10 jumbo marshmallows
Preheat oven 350F.
Arrange the graham crackers on a cookie sheet.
Top with fudge sauce. Arrange marshmallows so they stick to the fudge sauce.
Bake for 8-10 minutes.
Listening to: Jason Aldean - Fly Over States
Seriously, does this not sound epic and genius?
S'mores. Nacho-fied.
Any time of year.
Way easier than trying to stoke a bonfire in the middle of a chilly Autumn day, this snack/meal is perfect way to enjoy the traditional blend of marshmallow, chocolate and graham cracker flavors without lighting a fire, or even going outside. Because, you know, it's kind of cold out these days.
When I first did this I wasn't really sure it was going to work. It seemed far-fetched, a bit. Putting these ingredients in the oven when they are truly meant for flaming goodness did not seem feasible.
But I wanted s'mores.
I did not, however, want to leave my warm, heated kitchen.
The result? Oven s'mores.
Delicious oven s'mores.
Oven s'more nachos.
If I keep repeating it, will I finally convince you to try this?
....
I thought maybe.
S'Mores Nachos
6 graham cracker sheets, broken into individual pieces
1/2 cup chocolate fudge sauce
10 jumbo marshmallows
Preheat oven 350F.
Arrange the graham crackers on a cookie sheet.
Top with fudge sauce. Arrange marshmallows so they stick to the fudge sauce.
Bake for 8-10 minutes.
Listening to: Jason Aldean - Fly Over States
Tuesday, October 2, 2012
Grape & Fontina Grilled Cheese
Part III of III !
We made it!
No more grilled cheeses... at least, for a little while.
Grape & Fontina Grilled Cheese
(makes 2 sandwiches)
4 slices crusty bread
4 slices Fontina cheese
1 cup seedless grapes, chopped
1 tbsp butter
Butter one side of each slice of bread.
Place 2 slices of bread butter-side-down and top with 2 slices each of cheese and grapes. Top with bread butter-side-up.
Place in a hot pan over medium heat. Cook until bread has browned and cheese has melted.
Listening to: Beyonce - Crazy In Love
We made it!
No more grilled cheeses... at least, for a little while.
Grape & Fontina Grilled Cheese
(makes 2 sandwiches)
4 slices crusty bread
4 slices Fontina cheese
1 cup seedless grapes, chopped
1 tbsp butter
Butter one side of each slice of bread.
Place 2 slices of bread butter-side-down and top with 2 slices each of cheese and grapes. Top with bread butter-side-up.
Place in a hot pan over medium heat. Cook until bread has browned and cheese has melted.
Listening to: Beyonce - Crazy In Love
Pear & Gorgonzola Grilled Cheese
Fruit-Filled Grilled Cheese: Part Deux
Pear & Gorgonzola Grilled Cheese
(makes 2 sandwiches)
4 slices crusty bread
4 slices gorgonzola cheese
1/2 Bartlett pear, unpeeled and thinly sliced
1 tbsp butter
Butter one side of each slice of bread.
Place 2 slices of bread butter-side-down and top with 2 slices each of cheese and pear slices. Top with bread butter-side-up.
Place in a hot pan over medium heat. Cook until bread has browned and cheese has melted.
(makes 2 sandwiches)
4 slices crusty bread
4 slices gorgonzola cheese
1/2 Bartlett pear, unpeeled and thinly sliced
1 tbsp butter
Butter one side of each slice of bread.
Place 2 slices of bread butter-side-down and top with 2 slices each of cheese and pear slices. Top with bread butter-side-up.
Place in a hot pan over medium heat. Cook until bread has browned and cheese has melted.
Listening to: Paramore - Pressure
Cheddar Apple Grilled Cheese
Fruit and cheese.
I finally get it.
I finally understand why wine and cheese go so well together. And why big wheels of cheese are served with grapes and berries. Someone, way back when, figured this out before me. And me, being an ever discriminant taster of foods, refused to believe the hype.
Not anymore.
In fact, my refrigerator is full of cheese and fruit right now. And, I'm not ashamed to say that my breakfast, lunch and dinner has consisted of samples upon samples just trying to figure out which cheeses go best with which fruits.
Then, I took the winning combinations and threw them on a thick, crusty layer of carbohydrates and grilled them over medium heat.
That was even better.
This might be my new favorite way of eating grilled cheese. Not that I don't love my meat and vegetable variations, too. But this kind of thing is new and exciting and bordering on harmless obsession.
Harmless? Unless you try to steal it off my plate.
So, here is part one of a three-parter on fruity grilled cheese. I wish I could say each was better than the last, but they are each so amazing individually that I can't compare them.
You'll just have to try them all!
Cheddar Apple Grilled Cheese
(makes 2 sandwiches)
4 slices crusty bread
4 slices cheddar cheese
1/2 red apple, unpeeled and thinly sliced
1 tbsp butter
Butter one side of each slice of bread.
Place 2 slices of bread butter-side-down and top with 2 slices each of cheese and apple slices. Top with bread butter-side-up.
Place in a hot pan over medium heat. Cook until bread has browned and cheese has melted.
Listening to: Tim McGraw - Truck Yeah!
I finally get it.
I finally understand why wine and cheese go so well together. And why big wheels of cheese are served with grapes and berries. Someone, way back when, figured this out before me. And me, being an ever discriminant taster of foods, refused to believe the hype.
Not anymore.
In fact, my refrigerator is full of cheese and fruit right now. And, I'm not ashamed to say that my breakfast, lunch and dinner has consisted of samples upon samples just trying to figure out which cheeses go best with which fruits.
Then, I took the winning combinations and threw them on a thick, crusty layer of carbohydrates and grilled them over medium heat.
That was even better.
This might be my new favorite way of eating grilled cheese. Not that I don't love my meat and vegetable variations, too. But this kind of thing is new and exciting and bordering on harmless obsession.
Harmless? Unless you try to steal it off my plate.
So, here is part one of a three-parter on fruity grilled cheese. I wish I could say each was better than the last, but they are each so amazing individually that I can't compare them.
You'll just have to try them all!
Cheddar Apple Grilled Cheese
(makes 2 sandwiches)
4 slices crusty bread
4 slices cheddar cheese
1/2 red apple, unpeeled and thinly sliced
1 tbsp butter
Butter one side of each slice of bread.
Place 2 slices of bread butter-side-down and top with 2 slices each of cheese and apple slices. Top with bread butter-side-up.
Place in a hot pan over medium heat. Cook until bread has browned and cheese has melted.
Listening to: Tim McGraw - Truck Yeah!
Monday, October 1, 2012
Balsamic & Rosemary Roasted Red Potatoes
Potatoes.
Or, as my inexcusably adorable, but sometimes child-like, Hubbalubb calls them: taters.
I like potatoes as much as the next girl. That is, considering all girls know what carb traps these things are. So good, but so starchy. One of the few vegetables that the doctor excludes when he says, "eat more vegetables."
Not gonna happen, Doc.
As long as I've been chewing food, I've been into potatoes. Not excessively so, but there are just some dishes that require a healthy dose of starch. Like steak. Like fast-food hamburgers. Like Thanksgiving turkey.
All prime examples.
No matter what kind of radical diet I decide to try, I know that I can't give up potatoes forever.
Or chocolate.
Or cream cheese.
Can we invent some new (but effective) diets, people?? Like a "Eat your favorite foods and still fit into your clothes next week" diet. Preferably, without any portion control.
Anyway, since I'd like to make potatoes a wee bit healthier for more frequent consumption, I try to bake potatoes as much as possible so I don't waste calories. Since balsamic vinegar is one of my favorite flavors to use on vegetables, I went after traditional herb-roasted potatoes to give them an extra boost. If you don't like balsamic vinegar, the herbs on these potatoes are great all on their own, too.
Either way, these potatoes are a healthy alternative to fried versions and they don't need any sauce to make them better. They're perfect just the way they are!
Balsamic & Rosemary Roasted Red Potatoes
8 red potatoes
1/4 cup balsamic vinegar
2 tbsp minced garlic
1 tsp chives, finely chopped
1 tsp dried rosemary
Salt & Pepper to taste
Preheat oven 375F.
Toss all of the ingredients in a large bowl to coat.
Lay out on cookie sheet in one layer.
Bake 30 minutes.
Listening to: Eddie Money - Two Tickets to Paradise
All prime examples.
No matter what kind of radical diet I decide to try, I know that I can't give up potatoes forever.
Or chocolate.
Or cream cheese.
Can we invent some new (but effective) diets, people?? Like a "Eat your favorite foods and still fit into your clothes next week" diet. Preferably, without any portion control.
Anyway, since I'd like to make potatoes a wee bit healthier for more frequent consumption, I try to bake potatoes as much as possible so I don't waste calories. Since balsamic vinegar is one of my favorite flavors to use on vegetables, I went after traditional herb-roasted potatoes to give them an extra boost. If you don't like balsamic vinegar, the herbs on these potatoes are great all on their own, too.
Either way, these potatoes are a healthy alternative to fried versions and they don't need any sauce to make them better. They're perfect just the way they are!
Balsamic & Rosemary Roasted Red Potatoes
8 red potatoes
1/4 cup balsamic vinegar
2 tbsp minced garlic
1 tsp chives, finely chopped
1 tsp dried rosemary
Salt & Pepper to taste
Preheat oven 375F.
Toss all of the ingredients in a large bowl to coat.
Lay out on cookie sheet in one layer.
Bake 30 minutes.
Listening to: Eddie Money - Two Tickets to Paradise
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