Ok, this title is slightly misleading.
It's not really ten popcorns, but really one popcorn (the only popcorn, as far as I know) with ten super easy, but super interesting flavor toppings. Each one is a savory flavor that you can enjoy as a mid-day or midnight snack. Sure, there's tons of ways to sweeten up your popcorn, too. But those can come later. Right now, we're all about savoring.
If you are craving sweet, try substituting popcorn for party mix and try one of my Ten Party Mixes recipes for a little sugar high. Trust me.
There's not really a whole lot better than the snack-craving-satisfier known as popcorn. Think about all the best dates you've ever been on. Movie theaters? Fairs? Carnivals? Baseball games?
It's not your date that's giving you butterflies. It actual butter, and it's drenching your popcorn.
Ten Popcorns
Base:
4 cups popped popcorn
2 tbsp butter
1 tsp salt
1. Buffalo Popcorn
2 tbsp buffalo sauce
1 tsp cayenne pepper
2. Cheddar Jalapeno Popcorn
1/4 cup nacho cheese sauce
1/2 jalapeno, seeded and minced
3. Taco Popcorn
2 tbsp taco seasoning
4. Italian Popcorn
2 tbsp Italian seasoning
5. Barbeque Popcorn
2 tbsp barbeque sauce
1 tsp barbeque rub
6. Cajun Popcorn
2 tbsp cajun seasoning
7. Buttermilk Ranch Popcorn
2 tbsp buttermilk powder
1 tsp ranch dip mix
8. Garlic Parmesan Popcorn
1/4 cup parmesan cheese
1 tsp garlic powder
9. Curry Popcorn
2 tbsp curry powder
10. Chipotle Lime Popcorn
2 tbsp chipotle marinade sauce
2 tsp lime juice
Thursday, February 28, 2013
Bourbon Pineapple Meatballs
I've been making Bourbon Pineapple Boneless Wings quite a bit lately, and can't help but obsess over the taste. I've even been experimenting by cooking the sauce in a slow cooker before coating the wings.
Everybody I make them for has been 100% pleased.
So much so, that I decided to try out the sauce on meatballs to see how it translated. And, if this post is any indication, you can see that I found success!
I tried this on both beef and turkey meatballs, and I like both, although I must say I'm slightly partial to the turkey variety. I think maybe the white meat is a bit milder for this sauce, but it's definitely doable on either.
Bourbon Pineapple Meatballs
1/2 bag frozen meatballs
Sauce:
1 cup pineapple juice
1/2 cup diced pineapples1/3 cup bourbon whiskey
1/4 cup packed brown sugar
1/3 cup apple cider vinegar
1/4 cup soy sauce
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
Combine all ingredients in a slow cooker on medium. Cook for 6 hours.
Everybody I make them for has been 100% pleased.
So much so, that I decided to try out the sauce on meatballs to see how it translated. And, if this post is any indication, you can see that I found success!
I tried this on both beef and turkey meatballs, and I like both, although I must say I'm slightly partial to the turkey variety. I think maybe the white meat is a bit milder for this sauce, but it's definitely doable on either.
Bourbon Pineapple Meatballs
1/2 bag frozen meatballs
Sauce:
1 cup pineapple juice
1/2 cup diced pineapples1/3 cup bourbon whiskey
1/4 cup packed brown sugar
1/3 cup apple cider vinegar
1/4 cup soy sauce
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
Combine all ingredients in a slow cooker on medium. Cook for 6 hours.
Greek Potatoes
Greek potatoes.
After living in Binghamton, New York for several months, I thought I'd become pretty well-versed in the ways of Greek food. I've experimented with souvlaki, spiedies, stuffed grape leaves and tzatziki among other things. But I still had never heard of greek potatoes.
Maybe I did. Maybe I just assumed they were just potatoes grown in Greece. Do potatoes grow in Greece? I don't even know. I'm so sheltered.
I need a vacation. Maybe to Greece.
Anyway, we got talking about Greek food at work the other night, and I got so excited because I could actually contribute to this conversation. That is, until these potatoes came up. Then, I had nothing.
Nothing but curiosity.
We got talking about Greek potato recipes, and I jumped onto the internet immediately to scour for a recipe that looked good to me. I ended up combining a few recipes to make one for my first attempt. Since then, I have made them twice to adjust a few herbs that needed a little boost.
Greek Potatoes
6 new potatoes
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp minced garlic
1 tbsp Italian seasoning
1 tbsp dried parsley
1 tsp lemon zest
1/2 cup Feta cheese
Salt & Pepper taste
Preheat oven 425F.
Cut potatoes into 6-8 pieces. Place in a bowl.
Toss in olive oil, lemon juice, garlic and seasonings. Lay out onto a cookie sheet.
Roast for 30 minutes. Mix feta and lemon zest in a separate bowl.
Reduce heat to 350F.
Transfer potatoes to casserole dish. Top with feta cheese and lemon zest.
Return to oven for 10 minutes.
I need a vacation. Maybe to Greece.
Anyway, we got talking about Greek food at work the other night, and I got so excited because I could actually contribute to this conversation. That is, until these potatoes came up. Then, I had nothing.
Nothing but curiosity.
We got talking about Greek potato recipes, and I jumped onto the internet immediately to scour for a recipe that looked good to me. I ended up combining a few recipes to make one for my first attempt. Since then, I have made them twice to adjust a few herbs that needed a little boost.
Greek Potatoes
6 new potatoes
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp minced garlic
1 tbsp Italian seasoning
1 tbsp dried parsley
1 tsp lemon zest
1/2 cup Feta cheese
Salt & Pepper taste
Preheat oven 425F.
Cut potatoes into 6-8 pieces. Place in a bowl.
Toss in olive oil, lemon juice, garlic and seasonings. Lay out onto a cookie sheet.
Roast for 30 minutes. Mix feta and lemon zest in a separate bowl.
Reduce heat to 350F.
Transfer potatoes to casserole dish. Top with feta cheese and lemon zest.
Return to oven for 10 minutes.
Wednesday, February 27, 2013
Baked "Fried" Pickles
This is... interesting.
I don't think I'm 100% on the bandwagon of frying everything in sight. In fact, I'm not somebody who fries anything on a regular basis.
This fried pickle thing seems a little suspicious. I know people seem to love them and everything, but people also seem to like frying ice cream and kool-aid. And, I'm a little too green for such extreme ideas just yet,
Nonetheless, I really wanted to see what the hullabaloo was all about. Millions of people can't be wrong, after all. When I found a recipe for baked "fried" pickles, I knew I had found my entry point. As it turns out, people are right about cooking pickles. The flavor enhances into something tangy with a slightly sweet undertone. The crunch of the pickle is replaced with a softer slice encapsulated by super crunchy bread crumbs.
And, dipping them in a litte horseradish sauce?
Forget it.
I mean, I can put horseradish on just about anything, but this literally beckons for a little horse-y heat.
We're definitely on to something now!
Baked "Fried" Pickles
2 whole dill pickles
1/4 cup milk
1/2 cup flour
1/2 cup Panko bread crumbs
2 tbsp olive oil
Horseradish Sauce for dipping
Preheat oven 425F.
Cut pickles into 1/2" slices.
Dip each slice into milk, followed by flour and finally the bread crumbs until completely coated.
Lay slices onto a greased cookie sheet.
Drizzle with olive oil.
Bake for 10 minutes.
Serve with Horseradish sauce.
Baked "Fried" Pickles
2 whole dill pickles
1/4 cup milk
1/2 cup flour
1/2 cup Panko bread crumbs
2 tbsp olive oil
Horseradish Sauce for dipping
Preheat oven 425F.
Cut pickles into 1/2" slices.
Dip each slice into milk, followed by flour and finally the bread crumbs until completely coated.
Lay slices onto a greased cookie sheet.
Drizzle with olive oil.
Bake for 10 minutes.
Serve with Horseradish sauce.
Tuesday, February 26, 2013
Corn Salsa
So...
after the chaos that was my life last week, I think things are finally starting to slow down... hopefully.
I still have no kitchen, which I guess isn't really a shocker to anyone except me who thought that you could totally renovate an entire house in only like three days. I was apparently very wrong. So, we've been eating either snack foods or takeout, neither of which make me too happy.
I mean, it's hard to keep your self-esteem up when your belt is crying for help.
I so cannot wait to cook a vegetable on my new stove. And, that is the last time you'll ever see me type those words, so enjoy.
The other night, we headed out to Chipotle (again) for dinner. Usually, I get the same burrito every time, but I was curious about switching some stuff up. For one, I was pleasantly surprised that the steak was just as tasty as the chicken that I normally get. And I also traded my salsa verde for corn salsa.
Good idea.
Now, I like any kind of salsa, really. But, this corn salsa was sweet and hot and completely unlike other salsas I've tried or made. Like, the kind of salsa I could eat alone with a fork.
I may have eaten this recipe alone with a fork.
Don't judge me.
Anyway, I strongly recommend this salsa next time you're cooking up a little Mexican fare and decide to add in some sweet heat. In fact, I may use this recipe instead of plain canned corn in some of my other recipes to see how it might enhance the flavor.
While I do that, you take this recipe and get to work in your own (fully operational, I hope) kitchen!
Corn Salsa
2 cups frozen corn
1 jalapeno, seeded and minced
1 poblano pepper, seeded and minced
1/4 cup red onion, minced
1/4 cup lime juice
3 tbsp fresh cilantro
Salt & Pepper to taste
Combine all ingredients in a bowl and mix together.
after the chaos that was my life last week, I think things are finally starting to slow down... hopefully.
I still have no kitchen, which I guess isn't really a shocker to anyone except me who thought that you could totally renovate an entire house in only like three days. I was apparently very wrong. So, we've been eating either snack foods or takeout, neither of which make me too happy.
I mean, it's hard to keep your self-esteem up when your belt is crying for help.
I so cannot wait to cook a vegetable on my new stove. And, that is the last time you'll ever see me type those words, so enjoy.
The other night, we headed out to Chipotle (again) for dinner. Usually, I get the same burrito every time, but I was curious about switching some stuff up. For one, I was pleasantly surprised that the steak was just as tasty as the chicken that I normally get. And I also traded my salsa verde for corn salsa.
Good idea.
Now, I like any kind of salsa, really. But, this corn salsa was sweet and hot and completely unlike other salsas I've tried or made. Like, the kind of salsa I could eat alone with a fork.
I may have eaten this recipe alone with a fork.
Don't judge me.
Anyway, I strongly recommend this salsa next time you're cooking up a little Mexican fare and decide to add in some sweet heat. In fact, I may use this recipe instead of plain canned corn in some of my other recipes to see how it might enhance the flavor.
While I do that, you take this recipe and get to work in your own (fully operational, I hope) kitchen!
Corn Salsa
2 cups frozen corn
1 jalapeno, seeded and minced
1 poblano pepper, seeded and minced
1/4 cup red onion, minced
1/4 cup lime juice
3 tbsp fresh cilantro
Salt & Pepper to taste
Combine all ingredients in a bowl and mix together.
Friday, February 22, 2013
Carrot Cookies
Busy.
That is the word I would use to describe my life currently.
My house is a constant mess on account of the construction. We have family visiting from out of state. A lot of family. My 4-month-old puppy is nearing fifty pounds and displays his human mother's defiant independence on a daily basis. The Hubbs has had to work into the wee hours of the morning several times this month, leaving me with all of the 'boy' jobs around the house as well as the 'girl' responsibilities.
Throw in a full-time job and a love of cooking and cooking blog.... and I have no time. I've been working on re-formatting this website and adding some new features. I've been exploring my crafty side lately as well as trying to adopt a more natural and eco-friendly lifestyle. But that whole idea has been pushed to the wayside for a bit while I attempt to merely survive my hectic life.
I've even been posting some older recipes that I haven't had a chance to share because my ability to cook has been somewhat impaired by my lack of appliances.
That's why I'm offering up these carrot cookies I made last summer. Light and refreshing, these cookies were omitted from the pile only because I was too busy piling chocolate desserts and barbeque-style foods in front of your eyeballs because that was most of my life last year.
Regardless of the season, these cookies are simple and light and even healthy. You can snack on these without feeling weighed down by richness like other cookies. And, the carrots over an unusual, but pleasing sweetness that scream summer simplicity.
My new favorite way to eat carrots!
Carrot Cookies
(adapted from Gooseberry Patch)
2 sticks butter
3/4 cup sugar
1 egg
1 1/4 cups carrot puree
1 1/2 cup flour
2 tsp baking powder
1 tsp salt
Frosting:
1/4 cup melted butter
1/4 cup orange juice
2 1/2 cups Confectioner's sugar
2 tsp orange zest
1 tsp vanilla extract
Candied Carrots:
Roast carrots in oven at 425F for 25 minutes.
Puree carrots in a blender. Reduce heat to 350F.
Combine carrots with the rest of the cookie ingredients. Bake 10-12 minutes. Let cool.
Combine ingredients for frosting. Ice cookies.
For the candied carrots, cook the carrots and honey in the butter over medium heat. Stir for 2-3 minutes until the carrots are tender. Lay them out on a sheet of waxed paper to cool. Place on top of frosting.
That is the word I would use to describe my life currently.
My house is a constant mess on account of the construction. We have family visiting from out of state. A lot of family. My 4-month-old puppy is nearing fifty pounds and displays his human mother's defiant independence on a daily basis. The Hubbs has had to work into the wee hours of the morning several times this month, leaving me with all of the 'boy' jobs around the house as well as the 'girl' responsibilities.
Throw in a full-time job and a love of cooking and cooking blog.... and I have no time. I've been working on re-formatting this website and adding some new features. I've been exploring my crafty side lately as well as trying to adopt a more natural and eco-friendly lifestyle. But that whole idea has been pushed to the wayside for a bit while I attempt to merely survive my hectic life.
I've even been posting some older recipes that I haven't had a chance to share because my ability to cook has been somewhat impaired by my lack of appliances.
That's why I'm offering up these carrot cookies I made last summer. Light and refreshing, these cookies were omitted from the pile only because I was too busy piling chocolate desserts and barbeque-style foods in front of your eyeballs because that was most of my life last year.
Regardless of the season, these cookies are simple and light and even healthy. You can snack on these without feeling weighed down by richness like other cookies. And, the carrots over an unusual, but pleasing sweetness that scream summer simplicity.
My new favorite way to eat carrots!
Carrot Cookies
(adapted from Gooseberry Patch)
2 sticks butter
3/4 cup sugar
1 egg
1 1/4 cups carrot puree
1 1/2 cup flour
2 tsp baking powder
1 tsp salt
Frosting:
1/4 cup melted butter
1/4 cup orange juice
2 1/2 cups Confectioner's sugar
2 tsp orange zest
1 tsp vanilla extract
Candied Carrots:
2 tbsp butter
1 cup shaved carrots
3 tbsp honey
Roast carrots in oven at 425F for 25 minutes.
Puree carrots in a blender. Reduce heat to 350F.
Combine carrots with the rest of the cookie ingredients. Bake 10-12 minutes. Let cool.
Combine ingredients for frosting. Ice cookies.
For the candied carrots, cook the carrots and honey in the butter over medium heat. Stir for 2-3 minutes until the carrots are tender. Lay them out on a sheet of waxed paper to cool. Place on top of frosting.
Thursday, February 21, 2013
Butternut Squash & Sage Pizza
Okay.
This recipe, I will admit, is a little old.
As in, I made it way back in the fall when butternut squash is all the seasonal rage, and I loved it.
But...
the Hubbs...not so much.
I think his exact words were "too healthy" and "too foodie". Truth be told, if you met my mountain man "meat & potatoes" kind of guy, you might understand. He can rarely be convinced to try anything and usually I have to throw things onto his plate on the down-low in the hopes that he doesn't notice. He usually figures out he likes something new after he's unknowingly eaten it.
This pizza did not pass his visual inspection.
With the large orange slices adorning his pie, he was clearly onto my plot. Long story short, his remarks made me nervous about posting the recipe. I usually make sure one other person likes it before I make the post.
After going through some older recipes and drafts a couple days ago, I was reminded about this savory and light pizza from a few months back. I decided that I had to post it because I'm pretty sure you wouldn't be reading this if you didn't like butternut squash and sage.
We are on the same page when it comes to food. So I can trust you with my recipe.
Now if we can only convince the Hubbalubba....
Butternut Squash & Sage Pizza
1 batch Pizza Dough
1 1/2 cups mozzarella cheese
2 tbsp melted butter
1 tbsp minced garlic
1/2 cup Parmesan cheese
1 butternut squash, slices in 1/4" slices
2 tbsp olive oil
10 sage leaves, roughly chopped
Salt & Pepper to taste
Prepare dough as directed.
Preheat oven 425F.
Place butternut squash slices on cookie sheet and drizzle olive oil. Roast in oven for 20 minutes.
Turn oven up to 450F
Roll pizza dough out into a large circle. Combine the garlic and butter in a dish and brush over the pizza dough. Sprinkle mozzarella over the top, followed by the Parmesan. Top with the roasted squash and sage leaves.
Bake for 7-10 minutes.
This recipe, I will admit, is a little old.
As in, I made it way back in the fall when butternut squash is all the seasonal rage, and I loved it.
But...
the Hubbs...not so much.
I think his exact words were "too healthy" and "too foodie". Truth be told, if you met my mountain man "meat & potatoes" kind of guy, you might understand. He can rarely be convinced to try anything and usually I have to throw things onto his plate on the down-low in the hopes that he doesn't notice. He usually figures out he likes something new after he's unknowingly eaten it.
This pizza did not pass his visual inspection.
With the large orange slices adorning his pie, he was clearly onto my plot. Long story short, his remarks made me nervous about posting the recipe. I usually make sure one other person likes it before I make the post.
After going through some older recipes and drafts a couple days ago, I was reminded about this savory and light pizza from a few months back. I decided that I had to post it because I'm pretty sure you wouldn't be reading this if you didn't like butternut squash and sage.
We are on the same page when it comes to food. So I can trust you with my recipe.
Now if we can only convince the Hubbalubba....
Butternut Squash & Sage Pizza
1 batch Pizza Dough
1 1/2 cups mozzarella cheese
2 tbsp melted butter
1 tbsp minced garlic
1/2 cup Parmesan cheese
1 butternut squash, slices in 1/4" slices
2 tbsp olive oil
10 sage leaves, roughly chopped
Salt & Pepper to taste
Prepare dough as directed.
Preheat oven 425F.
Place butternut squash slices on cookie sheet and drizzle olive oil. Roast in oven for 20 minutes.
Turn oven up to 450F
Roll pizza dough out into a large circle. Combine the garlic and butter in a dish and brush over the pizza dough. Sprinkle mozzarella over the top, followed by the Parmesan. Top with the roasted squash and sage leaves.
Bake for 7-10 minutes.
Meyer Lemon Cheesecake
I love lemon.
The color. The sour flavor. Lemonade. Limoncello. Lemon balm. Lemon grass. Liz Lemon from 30 Rock.
Everything lemon.
So this cheesecake, being that I also love anything cheesecakey, is absolutely perfect for me. The slightly yellow cheesecake with flecks of bright yellow zest, topped with a sweet and sour curd and a crunchy graham cracker crust... I mean... what words can I use?
Delicious.
Delicioso.
I only know english and spanish. So every other way to say "delicious" in other languages.
It's sweet with a definitive tang and a slight sour punch. It's creamy with a crunchy crust. It's literally every adjective your taste buds are looking for in a dessert.
So why haven't you made this yet?
Meyer Lemon Cheesecake
Crust:
1 1/2 cups crushed graham crackers
1/3 cup butter, melted
1 tbsp Meyer lemon zest
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
1 tbsp lemon extract
2 tbsp Meyer lemon zest
Topping:
2/3 cup Meyer Lemon Curd
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 lemon extract and lemon zest together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
For the topping, spread lemon curd over the top of the cheesecake before serving.
The color. The sour flavor. Lemonade. Limoncello. Lemon balm. Lemon grass. Liz Lemon from 30 Rock.
Everything lemon.
So this cheesecake, being that I also love anything cheesecakey, is absolutely perfect for me. The slightly yellow cheesecake with flecks of bright yellow zest, topped with a sweet and sour curd and a crunchy graham cracker crust... I mean... what words can I use?
Delicious.
Delicioso.
I only know english and spanish. So every other way to say "delicious" in other languages.
It's sweet with a definitive tang and a slight sour punch. It's creamy with a crunchy crust. It's literally every adjective your taste buds are looking for in a dessert.
So why haven't you made this yet?
Meyer Lemon Cheesecake
Crust:
1 1/2 cups crushed graham crackers
1/3 cup butter, melted
1 tbsp Meyer lemon zest
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
1 tbsp lemon extract
2 tbsp Meyer lemon zest
Topping:
2/3 cup Meyer Lemon Curd
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 lemon extract and lemon zest together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
For the topping, spread lemon curd over the top of the cheesecake before serving.
Tuesday, February 19, 2013
Basil Pesto
So, I feel a little behind the eight ball.
As in, I feel like everyone on the planet has made pesto except me. In fact, everyone is making pesto out of everything green, and I'm starting with the basic basil blend.
Alliteration. I'm a fan.
Pesto was not something eaten in our house growing up. My dad didn't like it, or maybe didn't know what it was. Therefore, mom didn't serve it. As you can see, I blame my dad's picky eating habits for my sheltered childhood.
This changed a couple years ago when I ordered an "Italian Flag" at a local restaurant here. This meal consisted of three manicotti, each covered in a different sauce to resemble an Italian flag. I love marinara and alfredo, but the green pesto was unfamiliar.
I tried it despite my reservations, and as usual, I was delighted to find another sauce I liked.
In what became my first pesto experience, I learned what fresh basil is truly supposed to taste like. I mean, it's always been easy for me to throw a smidgen in here and a dash in there without really understanding its flavor. But, I finally understand why basil is so important.
And tasty.
It took me a few batches of playing around with the amounts of different ingredients before I got a sauce that I was truly happy with. I've been putting this on pasta, pizza and even appetizers.
Incredibly good. Incredibly easy.
Go pesto!
Basil Pesto
2 cups fresh basil leaves
1 tbsp minced garlic
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts
Salt & Pepper to taste
Toast pine nuts in a dry pan over medium heat until aromatic.
Combine all ingredients in a food processor and blend until smooth with a thick consistency.
As in, I feel like everyone on the planet has made pesto except me. In fact, everyone is making pesto out of everything green, and I'm starting with the basic basil blend.
Alliteration. I'm a fan.
Pesto was not something eaten in our house growing up. My dad didn't like it, or maybe didn't know what it was. Therefore, mom didn't serve it. As you can see, I blame my dad's picky eating habits for my sheltered childhood.
This changed a couple years ago when I ordered an "Italian Flag" at a local restaurant here. This meal consisted of three manicotti, each covered in a different sauce to resemble an Italian flag. I love marinara and alfredo, but the green pesto was unfamiliar.
I tried it despite my reservations, and as usual, I was delighted to find another sauce I liked.
In what became my first pesto experience, I learned what fresh basil is truly supposed to taste like. I mean, it's always been easy for me to throw a smidgen in here and a dash in there without really understanding its flavor. But, I finally understand why basil is so important.
And tasty.
It took me a few batches of playing around with the amounts of different ingredients before I got a sauce that I was truly happy with. I've been putting this on pasta, pizza and even appetizers.
Incredibly good. Incredibly easy.
Go pesto!
Basil Pesto
2 cups fresh basil leaves
1 tbsp minced garlic
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts
Salt & Pepper to taste
Toast pine nuts in a dry pan over medium heat until aromatic.
Combine all ingredients in a food processor and blend until smooth with a thick consistency.
Southwestern Stuffed Peppers
As much as I enjoyed stuffing potatoes yesterday, I equally love stuffing peppers.
To the brim.
With anything and everything that complements the flavor of bell peppers.
In my experience, I've only found a few recipes of stuffed peppers that I really can't get enough of, and this is one of them. In this healthy version of Tex-Mex cuisine, the peppers cook until they are soft and sweet and ready to fall apart. Inside lies a filling of spicy rice, corn and beans smothered in salsa and cheese.
Who needs those carb-heavy shells?
Southwestern Stuffed Peppers
2 red bell peppers
1/2 lb. ground beef
2 tbsp olive oil
1 tbsp taco seasoning
2 cups brown rice, cooked and drained
1/2 cup black beans, drained
1/2 cup corn, drained
1 cup salsa
1 cup cheddar cheese
2 tbsp fresh cilantro, chopped
Preheat oven 375F.
Cook ground beef in olive oil over medium heat for 5-7 minutes.
Add taco seasoning.
Mix together with cooked rice. Add salsa, black beans and corn.
Cut bell peppers in half vertically. Lay on sides with cut side up to form a bowl. Scoop rice mixture into each pepper half and place into a casserole dish. Top each pepper with cheddar cheese.
Bake for 20 minutes. Garnish with cilantro.
To the brim.
With anything and everything that complements the flavor of bell peppers.
In my experience, I've only found a few recipes of stuffed peppers that I really can't get enough of, and this is one of them. In this healthy version of Tex-Mex cuisine, the peppers cook until they are soft and sweet and ready to fall apart. Inside lies a filling of spicy rice, corn and beans smothered in salsa and cheese.
Who needs those carb-heavy shells?
Southwestern Stuffed Peppers
2 red bell peppers
1/2 lb. ground beef
2 tbsp olive oil
1 tbsp taco seasoning
2 cups brown rice, cooked and drained
1/2 cup black beans, drained
1/2 cup corn, drained
1 cup salsa
1 cup cheddar cheese
2 tbsp fresh cilantro, chopped
Preheat oven 375F.
Cook ground beef in olive oil over medium heat for 5-7 minutes.
Add taco seasoning.
Mix together with cooked rice. Add salsa, black beans and corn.
Cut bell peppers in half vertically. Lay on sides with cut side up to form a bowl. Scoop rice mixture into each pepper half and place into a casserole dish. Top each pepper with cheddar cheese.
Bake for 20 minutes. Garnish with cilantro.
Garlic & Rosemary Twice Baked Potatoes
Talk about a twist on a classic.
Everyone is pretty much aware at this point that I love twice baked potatoes. Everything except the bacon, anyway. But I definitely make up for it with a heaping helping of sour cream, cheddar cheese and chives. Healthy or maybe not so much, I can't get enough.
That is, until I tried this.
This combines the creamy goodness of mixed and mashed potatoes with another love of my life: garlic. Oh, and butter. Two loves of my life.
If you've ever made garlic mashed potatoes, you will most likely understand my excitement. It is my absolute favorite potato-related combo, but I usually only eat them once a year, usually Thanksgiving. I would hate to eat it so frequently that I got sick of it...
Like that could happen.
If you're a fan of garlic and rosemary, you will need to make this pronto. Now. ASAP.
You may not make regular garlic mashed potatoes again!
Garlic & Rosemary Twice Baked Potatoes
4 Large Potatoes
1/2 cup white cheddar cheese
1/3 cup milk
1/2 stick butter
2 tbsp minced garlic
2 tsp fresh rosemary
1 tsp fresh parsley
Bake clean potatoes at 350F for 1 hour. Let cool completely.
Halve each potato and scoop the middle from the flesh into a large bowl.
Add milk, 1/2 of the cheese, butter, garlic and rosemary to the bowl. Mash potatoes to desired consistency.
Spoon potato mixture into the halved potato skins.
Top with the rest of the cheese.
Bake at 350F for 15-20 minutes. Garnish with parsley.
Everyone is pretty much aware at this point that I love twice baked potatoes. Everything except the bacon, anyway. But I definitely make up for it with a heaping helping of sour cream, cheddar cheese and chives. Healthy or maybe not so much, I can't get enough.
That is, until I tried this.
This combines the creamy goodness of mixed and mashed potatoes with another love of my life: garlic. Oh, and butter. Two loves of my life.
If you've ever made garlic mashed potatoes, you will most likely understand my excitement. It is my absolute favorite potato-related combo, but I usually only eat them once a year, usually Thanksgiving. I would hate to eat it so frequently that I got sick of it...
Like that could happen.
If you're a fan of garlic and rosemary, you will need to make this pronto. Now. ASAP.
You may not make regular garlic mashed potatoes again!
Garlic & Rosemary Twice Baked Potatoes
4 Large Potatoes
1/2 cup white cheddar cheese
1/3 cup milk
1/2 stick butter
2 tbsp minced garlic
2 tsp fresh rosemary
1 tsp fresh parsley
Bake clean potatoes at 350F for 1 hour. Let cool completely.
Halve each potato and scoop the middle from the flesh into a large bowl.
Add milk, 1/2 of the cheese, butter, garlic and rosemary to the bowl. Mash potatoes to desired consistency.
Spoon potato mixture into the halved potato skins.
Top with the rest of the cheese.
Bake at 350F for 15-20 minutes. Garnish with parsley.
Monday, February 18, 2013
Vanilla Extract
Kitchen makeover is underway!
New paint. New floor. New cupboards. New countertop.
Truth be told, my old kitchen was... not so pretty. Plain. Sterile. Not inviting.
I'm hoping that changes this time around.
One thing I'm hoping to accomplish in the next few weeks while the men go to town in my woman-cave is to work on some decorations and crafts to adorn my new space. After a trip to the craft store, I arrived home with a collection of large and small apothecary jars for my latest project. I'm hoping to create my own collection of infused oils and extracts. I love the look of natural decorations that also serve a purpose.
I've made Habanero Extract before for making sauces and chilis, but now I'm trying out some vanilla extract. Mostly because I love the taste of vanilla, but hate the price of vanilla beans.
Making your own extract also gives you a way better flavor than store-bought. I can't describe it, so you'll just have to take my word for it.
Super easy. Super worth it.
And so pretty. I can't wait to display it in my new kitchen!
Vanilla Extract
3-4 Vanilla Beans
1 cup grain alcohol
Combine the pureed habaneros and grain alcohol. Strain through a very fine strainer.
Pour the mixture into an airtight pint jar and seal. Let the mixture sit in a dry, dark place for 4-6 weeks before use.
New paint. New floor. New cupboards. New countertop.
Truth be told, my old kitchen was... not so pretty. Plain. Sterile. Not inviting.
I'm hoping that changes this time around.
One thing I'm hoping to accomplish in the next few weeks while the men go to town in my woman-cave is to work on some decorations and crafts to adorn my new space. After a trip to the craft store, I arrived home with a collection of large and small apothecary jars for my latest project. I'm hoping to create my own collection of infused oils and extracts. I love the look of natural decorations that also serve a purpose.
I've made Habanero Extract before for making sauces and chilis, but now I'm trying out some vanilla extract. Mostly because I love the taste of vanilla, but hate the price of vanilla beans.
Making your own extract also gives you a way better flavor than store-bought. I can't describe it, so you'll just have to take my word for it.
Super easy. Super worth it.
And so pretty. I can't wait to display it in my new kitchen!
Vanilla Extract
3-4 Vanilla Beans
1 cup grain alcohol
Combine the pureed habaneros and grain alcohol. Strain through a very fine strainer.
Pour the mixture into an airtight pint jar and seal. Let the mixture sit in a dry, dark place for 4-6 weeks before use.
Sunday, February 17, 2013
Cauliflower Pakoras
When I started this blog, I vowed to expand my horizons when it comes to food.
This is to include all textures, flavors and cultures not yet experienced. One prominent food category I had yet to discover was Indian food. I love curry and spice, but I needed to really explore my ability to cook authentic Indian cuisine.
Now, the Hubbalubb is not what you would call... enthusiastic... about trying new things. He likes Indian food, but most things I bring up to him to try are usually vetoed in a hurry.
With these cauliflower pakoras, I didn't really give him an option. I made them. I may not have told him they were pakoras... not that he would know what that means. I don't even know what that means. I may have simply led him to believe they were just a batch of regular ol' fried cauliflower.
He tried them, said they were different. But in a good way.
That was all it took. I had succeeded.
Now, we have a brand new Indian-style appetizer that my loving Hubbs can't get enough of, and I'm satisfied with the progress in my cultural culinary skills.
Not to mention the satisfaction of knowing my Hubby thinks I'm a totally amazing cook!
Cauliflower Pakoras
1/2 head cauliflower
3/4 cup chickpea flour
1 tbsp curry powder
1/2 cup milk
Salt & Pepper to taste
Oil for frying
Heat a pan of oil to 350F.
Cut cauliflower into florets.
Submerge florets in milk, then into a mixture of the flour, curry and seasoning.
Drop into oil and fry for 4-5 minutes, rotating in oil for even cooking.
Animal Cracker 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.)"
If you're having deja vu, that's because I've already said this before. But like I said, I'm fickle and dramatic, so I say it almost daily. Whatever.
It's true. I tried these and literally went, "Whoa! How did you think of that?" And I said it with the total righteousness of a Bill & Ted movie. Because I'm the only one that gets my jokes.
Normally, when I try something new, I look for patterns in cooking and baking. It's not as scientific as it sounds, but it really does seem to help me get the creative culinary juices flowing. So, when I first tried Cookies & Cream Truffles, I started brainstorming about other truffles I could make with such relative ease. Dissecting the truffle into a hard cookie that is pulverized and mixed with cream cheese and covered in chocolate, I started ransacking the grocery store for more hard cookies to try and truffle-ize.
I'm ashamed to say that among the speculoos, the thin mints and the nutter butters, I completely overlooked animal crackers. Unforgivable.
So, I've made up for my poor judgment and made you these truffles. In white and pink. With sprinkles. Forgive me?
Animal Cracker Truffles
1 package of animal cracker cookies
1 8oz. brick of Cream cheese
10 oz. of white chocolate, melted
Red food coloring
Sprinkles
Pulverize the cookies in a food processor.
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 some of the chilled balls into half of the melted white chocolate and transfer back to the baking sheet. Drop a few drops of color into the other half of chocolate to make a pink color. Dip the rest of the balls in the pink chocolate.
Garnish with sprinkles.
Refrigerate for 1 more hour or until ready to serve.
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.)"
If you're having deja vu, that's because I've already said this before. But like I said, I'm fickle and dramatic, so I say it almost daily. Whatever.
It's true. I tried these and literally went, "Whoa! How did you think of that?" And I said it with the total righteousness of a Bill & Ted movie. Because I'm the only one that gets my jokes.
Normally, when I try something new, I look for patterns in cooking and baking. It's not as scientific as it sounds, but it really does seem to help me get the creative culinary juices flowing. So, when I first tried Cookies & Cream Truffles, I started brainstorming about other truffles I could make with such relative ease. Dissecting the truffle into a hard cookie that is pulverized and mixed with cream cheese and covered in chocolate, I started ransacking the grocery store for more hard cookies to try and truffle-ize.
I'm ashamed to say that among the speculoos, the thin mints and the nutter butters, I completely overlooked animal crackers. Unforgivable.
So, I've made up for my poor judgment and made you these truffles. In white and pink. With sprinkles. Forgive me?
Animal Cracker Truffles
1 package of animal cracker cookies
1 8oz. brick of Cream cheese
10 oz. of white chocolate, melted
Red food coloring
Sprinkles
Pulverize the cookies in a food processor.
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 some of the chilled balls into half of the melted white chocolate and transfer back to the baking sheet. Drop a few drops of color into the other half of chocolate to make a pink color. Dip the rest of the balls in the pink chocolate.
Garnish with sprinkles.
Refrigerate for 1 more hour or until ready to serve.
Thursday, February 7, 2013
Garlic Mozzarella Grilled Cheese Sandwich
Why did I not think of this?
Maybe I did in a fleeting moment and then instantly forgot? Happen to you? Happens to me, all the time. If you don't know if it happens to you, recall every conversation you have ever had in your lifetime and try to remember if anyone ever described you as "flighty".
Yes. I am "flighty".
Let's be "flighty" together.
If only because it's a fun word to say. And type.
I'm sure somewhere between the many bricks of mozzarella cheese and loaves of garlic bread, I've thought to myself, "hey, if I melt the mozzarella between two pieces of garlicky bread, I will then have a sandwich."
For whatever reason, though, I've never attempted it until now.
It's a super simple concept, really. If you like cheesy garlic bread, you will love this. If you are an adept grilled cheese maker, this will require no brain utilization whatsoever.
I dipped my sandwich into some homemade marinara that was leftover from dinner earlier in the week. But, I'd definitely like to try another go, this time with some yummy tomato soup. I have a suspicion that the two would be best friends.
"Flighty." Ahhh, still fun.
Garlic Mozzarella Grilled Cheese Sandwich
4 slices thick bread
2 thick slices real mozzarella
1 tbsp minced garlic
2 tbsp melted butter
1/2 tbsp dried parsley
Heat a skillet on medium heat.
In a bowl, combine garlic, butter and parsley.
Brush the garlic butter on both sides of each slice of bread. The outer coat will brown the bread and the inner coat will melt into the cheese.
Place the mozzarella between two slices of bread.
Place in skillet and cook one side for 3-4 minutes. Flip and cook an additional 2-3 minutes. You may need to flip more than once until you achieve your desired level of browning on the bread.
Maybe I did in a fleeting moment and then instantly forgot? Happen to you? Happens to me, all the time. If you don't know if it happens to you, recall every conversation you have ever had in your lifetime and try to remember if anyone ever described you as "flighty".
Yes. I am "flighty".
Let's be "flighty" together.
If only because it's a fun word to say. And type.
I'm sure somewhere between the many bricks of mozzarella cheese and loaves of garlic bread, I've thought to myself, "hey, if I melt the mozzarella between two pieces of garlicky bread, I will then have a sandwich."
For whatever reason, though, I've never attempted it until now.
It's a super simple concept, really. If you like cheesy garlic bread, you will love this. If you are an adept grilled cheese maker, this will require no brain utilization whatsoever.
I dipped my sandwich into some homemade marinara that was leftover from dinner earlier in the week. But, I'd definitely like to try another go, this time with some yummy tomato soup. I have a suspicion that the two would be best friends.
"Flighty." Ahhh, still fun.
Garlic Mozzarella Grilled Cheese Sandwich
4 slices thick bread
2 thick slices real mozzarella
1 tbsp minced garlic
2 tbsp melted butter
1/2 tbsp dried parsley
Heat a skillet on medium heat.
In a bowl, combine garlic, butter and parsley.
Brush the garlic butter on both sides of each slice of bread. The outer coat will brown the bread and the inner coat will melt into the cheese.
Place the mozzarella between two slices of bread.
Place in skillet and cook one side for 3-4 minutes. Flip and cook an additional 2-3 minutes. You may need to flip more than once until you achieve your desired level of browning on the bread.
Wednesday, February 6, 2013
Molten Lava Brownie Sundae
What. In. The. World.
How lucky am I to find a dessert that completely defies the age-old rule about eating raw batter without the dreadful risk of salmonella poisoning? We're talking ooey gooey completely-liquified brownie goodness under a shell of chocolate. Oh, and then a dollop of ice cream on top?
Only the most amazing brownie sundae you've ever eaten.
Guaranteed.
At first, this reminded me of a chocolate lava cake, spewing out sweet chocolate from under the spongy layer of cake. Except way better. Think crispier crust. And a thicker filling.
A better dessert may never exist.
But I'll keep searching...
Molten Lava Brownie Sundae
(adapted from Barefoot Contessa)
2 sticks butter, melted
4 eggs
1 3/4 cup sugar
3/4 cup cocoa powder
1/2 cup flour
1/2 tsp vanilla
1/2 tsp salt
1 scoop vanilla ice cream
Preheat oven 325F.
Beat eggs and sugar together in a medium-speed mixer for 5-7 minutes, or until the mixture becomes thick.
Turn mixer down to low and add the butter, cocoa, flour, vanilla and salt.
Pour batter into a greased pan. Place pan in a water bath and bake for 1 hour.
Serve with vanilla ice cream.
How lucky am I to find a dessert that completely defies the age-old rule about eating raw batter without the dreadful risk of salmonella poisoning? We're talking ooey gooey completely-liquified brownie goodness under a shell of chocolate. Oh, and then a dollop of ice cream on top?
Only the most amazing brownie sundae you've ever eaten.
Guaranteed.
At first, this reminded me of a chocolate lava cake, spewing out sweet chocolate from under the spongy layer of cake. Except way better. Think crispier crust. And a thicker filling.
A better dessert may never exist.
But I'll keep searching...
Molten Lava Brownie Sundae
(adapted from Barefoot Contessa)
2 sticks butter, melted
4 eggs
1 3/4 cup sugar
3/4 cup cocoa powder
1/2 cup flour
1/2 tsp vanilla
1/2 tsp salt
1 scoop vanilla ice cream
Preheat oven 325F.
Beat eggs and sugar together in a medium-speed mixer for 5-7 minutes, or until the mixture becomes thick.
Turn mixer down to low and add the butter, cocoa, flour, vanilla and salt.
Pour batter into a greased pan. Place pan in a water bath and bake for 1 hour.
Serve with vanilla ice cream.
Monday, February 4, 2013
Fish Bowl
With the Super Bowl coming up, everyone (including me) is in a frenzy trying to prepare a slew of creative appetizers. So much so that I very often overlook a good cocktail.
It's easy to throw BYOB on your invitations and expect a bunch of six-packs to come lounging through your door in preparation for the big game, but having a big punch bowl full of something fruity and creative is a great way to get people together for a little pre-game fun.
This recipe is, undoubtedly, more for the ladies' section of your party. The ones who likely (maybe) don't do the beer-guzzling, even on Super Bowl Sunday. Plus, it's eye-catching which always makes people want to drink up.
I usually save this drink for the summertime. Fitting, since the fishbowl and the bright colors are reminiscent of warm weather, unfrozen water and beaches. But, as this drink is always a hit, I thought that I might as well give it a shot in February.
It's definitely a conversation-starter and gets everybody in the party mood.
Give it a try at your next party!
Fish Bowl
1 Extra Large Fish Bowl for serving
6 oz. orange-flavored vodka
6 oz. tropical-flavored rum
3 oz. Blue Curacao
6 oz. sours mix
1 liter lemon lime soda
1 cup Nerds candy
1/4 cup Swedish fish candy
Ice to fill
Place Nerds in the bottom of fish bowl. Fill with ice and swedish fish. Pour liquids over the top of the ice. Stir to distribute the swedish fish throughout the bowl without disturbing the Nerds.
It's easy to throw BYOB on your invitations and expect a bunch of six-packs to come lounging through your door in preparation for the big game, but having a big punch bowl full of something fruity and creative is a great way to get people together for a little pre-game fun.
This recipe is, undoubtedly, more for the ladies' section of your party. The ones who likely (maybe) don't do the beer-guzzling, even on Super Bowl Sunday. Plus, it's eye-catching which always makes people want to drink up.
I usually save this drink for the summertime. Fitting, since the fishbowl and the bright colors are reminiscent of warm weather, unfrozen water and beaches. But, as this drink is always a hit, I thought that I might as well give it a shot in February.
It's definitely a conversation-starter and gets everybody in the party mood.
Give it a try at your next party!
Fish Bowl
1 Extra Large Fish Bowl for serving
6 oz. orange-flavored vodka
6 oz. tropical-flavored rum
3 oz. Blue Curacao
6 oz. sours mix
1 liter lemon lime soda
1 cup Nerds candy
1/4 cup Swedish fish candy
Ice to fill
Place Nerds in the bottom of fish bowl. Fill with ice and swedish fish. Pour liquids over the top of the ice. Stir to distribute the swedish fish throughout the bowl without disturbing the Nerds.
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