It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
The last version I decided to try with pepitas was a smoky barbecue version that makes me think of southern barbecue-style meat, but much more pleasant to the figure. It's got the taste you love without all the animal fat, sugary sauces and calorie-laden sides that come with it!
Barbecue Pepitas
1 cup pumpkin seeds
1/4 cup barbecue sauce
1 tsp smoked paprika
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Saturday, October 31, 2015
Pumpkin Spice Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
The first version I wanted to try was a no-brainer. Coming from pumpkins, I wanted to sweeten my pepitas with some pumpkin spice. It's sweet and a little spicy. It tastes like fall, like the harvest season. It tastes like Thanksgiving, like family and togetherness at the holidays!
Pumpkin Spice Pepitas
1 cup pumpkin seeds
2 tbsp sugar
2 tsp pumpkin pie spice
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
The first version I wanted to try was a no-brainer. Coming from pumpkins, I wanted to sweeten my pepitas with some pumpkin spice. It's sweet and a little spicy. It tastes like fall, like the harvest season. It tastes like Thanksgiving, like family and togetherness at the holidays!
Pumpkin Spice Pepitas
1 cup pumpkin seeds
2 tbsp sugar
2 tsp pumpkin pie spice
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Mochaccino Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
This is a good version to try if you want a sweet snack that also provides a little go-go caffeine energy courtesy of the espresso powder. It has a coffee flavor that gives your a sweet tooth a little kick along with your energy levels!
Mochaccino Pepitas
1 cup pumpkin seeds
1/4 cup coffee
2 tbsp sugar
1 tsp cocoa powder
1 tsp espresso powder
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
This is a good version to try if you want a sweet snack that also provides a little go-go caffeine energy courtesy of the espresso powder. It has a coffee flavor that gives your a sweet tooth a little kick along with your energy levels!
Mochaccino Pepitas
1 cup pumpkin seeds
1/4 cup coffee
2 tbsp sugar
1 tsp cocoa powder
1 tsp espresso powder
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Maple Dijon Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
I love the maple dijon flavor, and even though I'm using mustard powder in place of "dijon" mustard, I think it still has a close enough flavor to nickname it maple dijon. It's sweet and tangy and gives a much more distinct flavor to the pepitas than other recipes. If you're looking for something a little stronger than other pepita recipes, this is a good one to try!
Maple Dijon Pepitas
1 cup pumpkin seeds
1/4 cup maple syrup
1 tbsp mustard powder
1/4 tsp salt
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
I love the maple dijon flavor, and even though I'm using mustard powder in place of "dijon" mustard, I think it still has a close enough flavor to nickname it maple dijon. It's sweet and tangy and gives a much more distinct flavor to the pepitas than other recipes. If you're looking for something a little stronger than other pepita recipes, this is a good one to try!
Maple Dijon Pepitas
1 cup pumpkin seeds
1/4 cup maple syrup
1 tbsp mustard powder
1/4 tsp salt
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Coconut Curry Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
These Thai-inspired pepitas incorporate a flavor I've really grown to love this year - coconut and curry. It's a little spicy, a little sweet and colored a beautiful yellow for an added layer of interest. If you want to try this flavor combination, but your nervous, this is a great way to ease yourself into it. It's mild enough to snack on while still giving you a taste of Thai flavor!
Coconut Curry Pepitas
1 cup pumpkin seeds
1/4 cup coconut milk
1 tbsp curry powder
1/2 tsp salt
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
These Thai-inspired pepitas incorporate a flavor I've really grown to love this year - coconut and curry. It's a little spicy, a little sweet and colored a beautiful yellow for an added layer of interest. If you want to try this flavor combination, but your nervous, this is a great way to ease yourself into it. It's mild enough to snack on while still giving you a taste of Thai flavor!
Coconut Curry Pepitas
1 cup pumpkin seeds
1/4 cup coconut milk
1 tbsp curry powder
1/2 tsp salt
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Soy Ginger Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
This is a savory version that has a little Asian flavor with the soy and ginger flavors. It's a very interesting take on pepitas that has a little sweetness with a little savory flavor that will satisfy your craving for chinese take-out in a pinch!
Soy Ginger Pepitas
1 cup pumpkin seeds
2 tbsp soy sauce
2 tsp sugar
1/2 tsp ground ginger
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
This is a savory version that has a little Asian flavor with the soy and ginger flavors. It's a very interesting take on pepitas that has a little sweetness with a little savory flavor that will satisfy your craving for chinese take-out in a pinch!
Soy Ginger Pepitas
1 cup pumpkin seeds
2 tbsp soy sauce
2 tsp sugar
1/2 tsp ground ginger
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Chocolate Coconut Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
I originally tried these with toasted coconut flakes and melted chocolate, but I didn't want to go overboard with the flavor. To me, pepitas are meant to be mildly flavored without a whole lot of bells and whistles. The coconut milk imparts a very mild coconut flavor with a hint of chocolatey goodness from the dutch-processed cocoa powder. It's not a dessert, but it's a sweet little snack to keep you energetic while still satisfying your sweet tooth!
Chocolate Coconut Pepitas
1 cup pumpkin seeds
1/4 cup coconut milk
2 tbsp sugar
2 tbsp cocoa powder
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
I originally tried these with toasted coconut flakes and melted chocolate, but I didn't want to go overboard with the flavor. To me, pepitas are meant to be mildly flavored without a whole lot of bells and whistles. The coconut milk imparts a very mild coconut flavor with a hint of chocolatey goodness from the dutch-processed cocoa powder. It's not a dessert, but it's a sweet little snack to keep you energetic while still satisfying your sweet tooth!
Chocolate Coconut Pepitas
1 cup pumpkin seeds
1/4 cup coconut milk
2 tbsp sugar
2 tbsp cocoa powder
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Buffalo & Bleu Cheese Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
These spicy version of pumpkin seeds incorporates hot cayenne, smoky paprika and tangy bleu cheese. It's a savory variation that looks and tastes like chicken wings, but way healthier!
Buffalo & Bleu Cheese Pepitas
1 cup pumpkin seeds
1/4 cup bleu cheese dressing
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
These spicy version of pumpkin seeds incorporates hot cayenne, smoky paprika and tangy bleu cheese. It's a savory variation that looks and tastes like chicken wings, but way healthier!
Buffalo & Bleu Cheese Pepitas
1 cup pumpkin seeds
1/4 cup bleu cheese dressing
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Apple Pie Spice Pepitas
It's like being a kid again.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
Since I had already done pumpkin spice, I decided to go along the same fall season route and try apple pie with a little cider and some apple pie spice. It's sweet and a little spicy. It tastes like fall, like the harvest season. It tastes like Thanksgiving, like family and togetherness at the holidays!
Apple Pie Spice Pepitas
1 cup pumpkin seeds
1/4 cup apple cider
2 tbsp sugar
2 tsp apple pie spice
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
This year, I went out and bought Halloween decorations, pumpkins and a costume. I love dressing up for Halloween, but that's usually where it ends for celebrating for me.
I've got spiderwebs on my porch, and harvest-themed decorations all over the front of my house. I've got six pumpkins on my front steps that are hollowed out and carved. I'm hoping that they will be in jars as pumpkin puree next week. I've also got some pumpkin seeds, or pepitas, that I collected up and roasted with a few different flavors.
Since I had already done pumpkin spice, I decided to go along the same fall season route and try apple pie with a little cider and some apple pie spice. It's sweet and a little spicy. It tastes like fall, like the harvest season. It tastes like Thanksgiving, like family and togetherness at the holidays!
Apple Pie Spice Pepitas
1 cup pumpkin seeds
1/4 cup apple cider
2 tbsp sugar
2 tsp apple pie spice
Preheat oven 350F.
Mix the ingredients together in a bowl.
Place the pumpkin seeds on a baking sheet and roast for 10-12 minutes.
Friday, October 30, 2015
Sour Cream Apple Pie with Cinnamon Roll Crust
I got rid of cable this week.
I thought it would be an easy transition since I don't really watch television. Turns out, though, I use the television to provide background noise when I'm doing things around my house. As I started writing on my computer, or cleaning my house, I instantly became concerned with the silence in my house.
I broke down and subscribed to not one, but two streaming services.
Now, I feel like I watch even more television.
Now, I have to pick out options for my "background noise"; things that I turn out actually want to watch anyway.
Long story short, my homework isn't done and neither is my housework.
I did manage to make this pie yesterday.
I was watching Anchorman 2 at the time.
I didn't even know I wanted to watch Anchorman 2.
Anyway, when I'm not zoning in on silly television shows, I'm trying to be a productive member of society by reading up on recipes and trying to do some of my own baking and cooking.
Since I'd gone apple picking recently, I wanted to make some apple pie. My grandmother makes a killer apple pie every fall for Thanksgiving, but I'd really wanted to try a different variety. I found several recipes for alternative apple pies, and I decided to mix a few recipes together to see how they worked in unison.
So, I'm presenting you with this out of the ordinary apple pie.
It boasts a crust made of smushed cinnamon rolls, a slew of apples drowned in a custard of sweetened sour cream and a dutch apple pie-style streusel. I know you may scoff at the use of store-bought cinnamon rolls, but I thought it would be easier than going full homemade with cinnamon rolls from scratch.
It's the best of a couple different apple pie recipes. If you're looking to make an apple pie that is unlike your typical pie, this is it!
Sour Cream Apple Pie with Cinnamon Roll Crust
(loosely adapted from Taste of Home)
1 can of store-bought cinnamon rolls
2 eggs
Apple filling:
6 medium-sized apples, peeled, cored and thinly sliced
1 cup sour cream
3 eggs
3/4 cup white sugar
2 tbsp flour
1 tsp vanilla extract
1/4 tsp salt
Streusel:
1/2 cup white flour
1/2 stick cold butter
1/4 cup packed brown sugar
Preheat oven 375F.
Cut the cinnamon rolls into thin slices. Place them in a greased pie pan and press them together to make a thin crust, making sure that all of the slices are firmly connected with no holes in the crust.
Whisk the eggs together in a small bowl and use a brush to apply a thin layer of egg wash to the top of the crust.
In a large bowl, mix all of the ingredients of the apple filling, adding the apples last to a smooth batter. Pour the filling into the crust.
In a small bowl, combine the streusel ingredient together until it forms small balls or clumps. Sprinkle the streusel over the top of the pie filling.
Bake for 50-60 minutes.
If the cinnamon rolls come with icing, you could consider warming the icing and pouring it over the top of the pie.
I thought it would be an easy transition since I don't really watch television. Turns out, though, I use the television to provide background noise when I'm doing things around my house. As I started writing on my computer, or cleaning my house, I instantly became concerned with the silence in my house.
I broke down and subscribed to not one, but two streaming services.
Now, I feel like I watch even more television.
Now, I have to pick out options for my "background noise"; things that I turn out actually want to watch anyway.
Long story short, my homework isn't done and neither is my housework.
I did manage to make this pie yesterday.
I was watching Anchorman 2 at the time.
I didn't even know I wanted to watch Anchorman 2.
Anyway, when I'm not zoning in on silly television shows, I'm trying to be a productive member of society by reading up on recipes and trying to do some of my own baking and cooking.
Since I'd gone apple picking recently, I wanted to make some apple pie. My grandmother makes a killer apple pie every fall for Thanksgiving, but I'd really wanted to try a different variety. I found several recipes for alternative apple pies, and I decided to mix a few recipes together to see how they worked in unison.
So, I'm presenting you with this out of the ordinary apple pie.
It boasts a crust made of smushed cinnamon rolls, a slew of apples drowned in a custard of sweetened sour cream and a dutch apple pie-style streusel. I know you may scoff at the use of store-bought cinnamon rolls, but I thought it would be easier than going full homemade with cinnamon rolls from scratch.
It's the best of a couple different apple pie recipes. If you're looking to make an apple pie that is unlike your typical pie, this is it!
Sour Cream Apple Pie with Cinnamon Roll Crust
(loosely adapted from Taste of Home)
1 can of store-bought cinnamon rolls
2 eggs
Apple filling:
6 medium-sized apples, peeled, cored and thinly sliced
1 cup sour cream
3 eggs
3/4 cup white sugar
2 tbsp flour
1 tsp vanilla extract
1/4 tsp salt
Streusel:
1/2 cup white flour
1/2 stick cold butter
1/4 cup packed brown sugar
Preheat oven 375F.
Cut the cinnamon rolls into thin slices. Place them in a greased pie pan and press them together to make a thin crust, making sure that all of the slices are firmly connected with no holes in the crust.
Whisk the eggs together in a small bowl and use a brush to apply a thin layer of egg wash to the top of the crust.
In a large bowl, mix all of the ingredients of the apple filling, adding the apples last to a smooth batter. Pour the filling into the crust.
In a small bowl, combine the streusel ingredient together until it forms small balls or clumps. Sprinkle the streusel over the top of the pie filling.
Bake for 50-60 minutes.
If the cinnamon rolls come with icing, you could consider warming the icing and pouring it over the top of the pie.
Wednesday, September 30, 2015
Carrot Cake Pancakes
Lazy bones.
That's what I feel like.
I'm in a rut. It's too cold and wet to go outside. It's too depressing to be inside.
How can a girl lighten her mood?
With pancakes, of course!
Because I love a sweet, flavorful pancake, I decided to do some carrot cake-style pancakes. It's like breakfast and dessert at the same time, which is perfect for me because I've been too lazy to make breakfast today. So, it really is going to be breakfast right around dessert time!
They are slightly healthy with the addition of carrots and nuts, but let's be realistic, it's really not health food. That's probably why it's best served later in the day, when you've gotten all of your errands done for the day and you can settle into something warm and delicious and satisfying.
I've already eaten two, and I've got two more waiting on the table for me. I've convinced myself to get at least one or two chores done around my house before I indulge. Again. As silly as it may sound, I need food motivation to get me through the day today. I'm dreaming about diving headfirst into these sweet, nutty pancakes. It will be the perfect end to my lazy rainy Wednesday!
Carrot Cake Pancakes
1 1/2 cups flour
1 1/2 cups milk
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
1/2 cup chopped raisins
1/2 stick butter
1/4 cup sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 egg
Honey Walnut Cream Cheese:
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.
In a small bowl, mix together cream cheese, walnuts and honey.
Top pancakes with honey walnut cream cheese and a drizzle of maple syrup.
That's what I feel like.
I'm in a rut. It's too cold and wet to go outside. It's too depressing to be inside.
How can a girl lighten her mood?
With pancakes, of course!
Because I love a sweet, flavorful pancake, I decided to do some carrot cake-style pancakes. It's like breakfast and dessert at the same time, which is perfect for me because I've been too lazy to make breakfast today. So, it really is going to be breakfast right around dessert time!
They are slightly healthy with the addition of carrots and nuts, but let's be realistic, it's really not health food. That's probably why it's best served later in the day, when you've gotten all of your errands done for the day and you can settle into something warm and delicious and satisfying.
I've already eaten two, and I've got two more waiting on the table for me. I've convinced myself to get at least one or two chores done around my house before I indulge. Again. As silly as it may sound, I need food motivation to get me through the day today. I'm dreaming about diving headfirst into these sweet, nutty pancakes. It will be the perfect end to my lazy rainy Wednesday!
Carrot Cake Pancakes
1 1/2 cups flour
1 1/2 cups milk
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
1/2 cup chopped raisins
1/2 stick butter
1/4 cup sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 egg
Honey Walnut Cream Cheese:
4 oz. cream cheese, room temperature
1/4 cup walnuts, chopped
2 tbsp. honey
Maple Syrup
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.
In a small bowl, mix together cream cheese, walnuts and honey.
Top pancakes with honey walnut cream cheese and a drizzle of maple syrup.
Wednesday, September 23, 2015
Corn & Jalapeno Enchiladas Verde
So sleepy.
I know moms out there are probably rolling their eyes at my childless carefree life, but I can promise you, I'm assuming that this constant state of exhaustion I've felt over the last few weeks is comparable to the worthwhile hell that motherhood seems to be.
I'm pretty much over all this working business. I need less hours at the office. I need less overnight shifts screwing up my sleep schedule. Getting up at 06:20 this morning for a dentist appointment just about killed me. I realized that it had been over a year since I'd seen that time without working the whole night up to it. I practically fell asleep in the chair. The drilling sound was faintly reminiscent of the sound of the fan I use to fall asleep at night/in the morning.
Speaking of the dentist, am I the only person in the world who absolutely LOVES going to the dentist? I avoid any other kind of appointment, but getting my teeth done ranks up there with getting my hair done at the salon for me.
My dentist is super friendly and always concerned about comfort. He insists on giving me breaks to relax even when I try to explain to him that I'm relaxed to the point of unconsciousness already. I've never felt a single needle stick when he goes in with the numbing injection. I'm already kind of excited for my next teeth cleaning!
Now that I'm free from the numbing agent, I'm ready to chow down. After having Buffalo Chicken Enchiladas for dinner yesterday, and again for lunch today, I decided to try enchiladas with another of my favorite dips for dinner tonight. So, I made this version with a base made of Jalapeno Popper Dip.
Yup.
One of the most delicious dips on the planet gets wrapped up and baked inside flaky, chewy tortillas...
So good.
A little spice and a whole lot of familiar, but distinctly unique flavor. This version of your favorite enchiladas will be a welcome edition to your dinner rotation!
Corn & Jalapeno Chicken Enchiladas Verde
2 tbsp. olive oil
1/2 cup white onion, finely diced
1 cup corn, chopped
3 cups shredded rotisserie chicken
1 batch Jalapeno Popper Dip, uncooked (without bread crumb and butter topping)
1 cup Green Chile Sauce
8 large tortillas
Chopped cilantro for garnish
In a saute pan over medium heat, cook onions and corn in olive oil until onions and celery are tender.
Preheat oven 350F.
Mix the cooked veggies with the jalapeno popper dip. Stir in 1/2 cup green chile sauce.
Spoon 1/8 of the mixture into the center of a tortilla and roll it up. Place the tortilla in a greased 9x13 pan.
Repeat with the rest of the mixture and tortillas.
Pour the rest of the green chile sauce over the top of the tortillas.
Bake 20 minutes.
Garnish with chopped cilantro.
I know moms out there are probably rolling their eyes at my childless carefree life, but I can promise you, I'm assuming that this constant state of exhaustion I've felt over the last few weeks is comparable to the worthwhile hell that motherhood seems to be.
I'm pretty much over all this working business. I need less hours at the office. I need less overnight shifts screwing up my sleep schedule. Getting up at 06:20 this morning for a dentist appointment just about killed me. I realized that it had been over a year since I'd seen that time without working the whole night up to it. I practically fell asleep in the chair. The drilling sound was faintly reminiscent of the sound of the fan I use to fall asleep at night/in the morning.
Speaking of the dentist, am I the only person in the world who absolutely LOVES going to the dentist? I avoid any other kind of appointment, but getting my teeth done ranks up there with getting my hair done at the salon for me.
My dentist is super friendly and always concerned about comfort. He insists on giving me breaks to relax even when I try to explain to him that I'm relaxed to the point of unconsciousness already. I've never felt a single needle stick when he goes in with the numbing injection. I'm already kind of excited for my next teeth cleaning!
Now that I'm free from the numbing agent, I'm ready to chow down. After having Buffalo Chicken Enchiladas for dinner yesterday, and again for lunch today, I decided to try enchiladas with another of my favorite dips for dinner tonight. So, I made this version with a base made of Jalapeno Popper Dip.
Yup.
One of the most delicious dips on the planet gets wrapped up and baked inside flaky, chewy tortillas...
So good.
A little spice and a whole lot of familiar, but distinctly unique flavor. This version of your favorite enchiladas will be a welcome edition to your dinner rotation!
Corn & Jalapeno Chicken Enchiladas Verde
2 tbsp. olive oil
1/2 cup white onion, finely diced
1 cup corn, chopped
3 cups shredded rotisserie chicken
1 batch Jalapeno Popper Dip, uncooked (without bread crumb and butter topping)
1 cup Green Chile Sauce
8 large tortillas
Chopped cilantro for garnish
In a saute pan over medium heat, cook onions and corn in olive oil until onions and celery are tender.
Preheat oven 350F.
Mix the cooked veggies with the jalapeno popper dip. Stir in 1/2 cup green chile sauce.
Spoon 1/8 of the mixture into the center of a tortilla and roll it up. Place the tortilla in a greased 9x13 pan.
Repeat with the rest of the mixture and tortillas.
Pour the rest of the green chile sauce over the top of the tortillas.
Bake 20 minutes.
Garnish with chopped cilantro.
Buffalo Chicken Enchiladas
So sleepy.
I know moms out there are probably rolling their eyes at my childless carefree life, but I can promise you, I'm assuming that this constant state of exhaustion I've felt over the last few weeks is comparable to the worthwhile hell that motherhood seems to be.
I'm pretty much over all this working business. I need less hours at the office. I need less overnight shifts screwing up my sleep schedule. Getting up at 06:20 this morning for a dentist appointment just about killed me. I realized that it had been over a year since I'd seen that time without working the whole night up to it. I practically fell asleep in the chair. The drilling sound was faintly reminiscent of the sound of the fan I use to fall asleep at night/in the morning.
Speaking of the dentist, am I the only person in the world who absolutely LOVES going to the dentist? I avoid any other kind of appointment, but getting my teeth done ranks up there with getting my hair done at the salon for me.
My dentist is super friendly and always concerned about comfort. He insists on giving me breaks to relax even when I try to explain to him that I'm relaxed to the point of unconsciousness already. I've never felt a single needle stick when he goes in with the numbing injection. I'm already kind of excited for my next teeth cleaning!
When the left side of my mouth is no longer numb, I fully intend on heating up the leftover buffalo enchiladas from last night. Ironically, these enchiladas are filled up with leftovers already. That's because I make my enchiladas with a base made of Buffalo Chicken Dip.
Yup.
One of the most delicious dips on the planet gets wrapped up and baked inside flaky, chewy tortillas...
So good.
A little spice and a whole lot of familiar, but distinctly unique flavor. This version of your favorite enchiladas will be a welcome edition to your dinner rotation!
Buffalo Chicken Enchiladas
2 tbsp. olive oil
1/2 cup white onion, finely diced
1/2 cup celery, chopped
1 batch Buffalo Chicken Dip, uncooked
1 cup Red Chile Sauce
8 large tortillas
1/3 cup crumbled bleu cheese
In a saute pan over medium heat, cook onions and celery in olive oil until onions and celery are tender.
Preheat oven 350F.
Mix the cooked veggies with the buffalo chicken dip. Stir in 1/2 cup red chile sauce.
Spoon 1/8 of the mixture into the center of a tortilla and roll it up. Place the tortilla in a greased 9x13 pan.
Repeat with the rest of the mixture and tortillas.
Pour the rest of the red chile sauce over the top of the tortillas.
Bake 20 minutes.
Garnish with crumbly bleu cheese.
I know moms out there are probably rolling their eyes at my childless carefree life, but I can promise you, I'm assuming that this constant state of exhaustion I've felt over the last few weeks is comparable to the worthwhile hell that motherhood seems to be.
I'm pretty much over all this working business. I need less hours at the office. I need less overnight shifts screwing up my sleep schedule. Getting up at 06:20 this morning for a dentist appointment just about killed me. I realized that it had been over a year since I'd seen that time without working the whole night up to it. I practically fell asleep in the chair. The drilling sound was faintly reminiscent of the sound of the fan I use to fall asleep at night/in the morning.
Speaking of the dentist, am I the only person in the world who absolutely LOVES going to the dentist? I avoid any other kind of appointment, but getting my teeth done ranks up there with getting my hair done at the salon for me.
My dentist is super friendly and always concerned about comfort. He insists on giving me breaks to relax even when I try to explain to him that I'm relaxed to the point of unconsciousness already. I've never felt a single needle stick when he goes in with the numbing injection. I'm already kind of excited for my next teeth cleaning!
When the left side of my mouth is no longer numb, I fully intend on heating up the leftover buffalo enchiladas from last night. Ironically, these enchiladas are filled up with leftovers already. That's because I make my enchiladas with a base made of Buffalo Chicken Dip.
Yup.
One of the most delicious dips on the planet gets wrapped up and baked inside flaky, chewy tortillas...
So good.
A little spice and a whole lot of familiar, but distinctly unique flavor. This version of your favorite enchiladas will be a welcome edition to your dinner rotation!
Buffalo Chicken Enchiladas
2 tbsp. olive oil
1/2 cup white onion, finely diced
1/2 cup celery, chopped
1 batch Buffalo Chicken Dip, uncooked
1 cup Red Chile Sauce
8 large tortillas
1/3 cup crumbled bleu cheese
In a saute pan over medium heat, cook onions and celery in olive oil until onions and celery are tender.
Preheat oven 350F.
Mix the cooked veggies with the buffalo chicken dip. Stir in 1/2 cup red chile sauce.
Spoon 1/8 of the mixture into the center of a tortilla and roll it up. Place the tortilla in a greased 9x13 pan.
Repeat with the rest of the mixture and tortillas.
Pour the rest of the red chile sauce over the top of the tortillas.
Bake 20 minutes.
Garnish with crumbly bleu cheese.
Thursday, September 10, 2015
Bibimbap
Fettucine.
Quinoa.
Tzatziki.
Words that are almost as much fun to say as they are to eat.
As silly as it may sound, the auditory allure of recipe names is a great way to lure me into trying it. The more interesting the name, the more interested I am in eating it.
I'm not the only one.
You are probably pretty similar to me in this way. Like, you might have been scrolling through my recipe index and came across the term, "Bibimbap" and thought to yourself, "Self, I gotta click that and see what that is all about." That's probably followed by "Self, that sure is different looking, but it sounds pretty good. Let's try that," and finally, "Self, I'm so glad we decided to make bibimbap tonight because it is just as super delicious as we thought it would be."
Your self is a genius.
I'm kind of a newbie when it comes to Korean cuisine, but I'm loving this rice bowl. I'm also loving this super spicy sauce. In fact, I'm already looking on to different vegetables that I could throw into a rice bowl with this sauce!
Bibimbap
4 cups rice, cooked and drained
Quinoa.
Tzatziki.
Words that are almost as much fun to say as they are to eat.
As silly as it may sound, the auditory allure of recipe names is a great way to lure me into trying it. The more interesting the name, the more interested I am in eating it.
I'm not the only one.
You are probably pretty similar to me in this way. Like, you might have been scrolling through my recipe index and came across the term, "Bibimbap" and thought to yourself, "Self, I gotta click that and see what that is all about." That's probably followed by "Self, that sure is different looking, but it sounds pretty good. Let's try that," and finally, "Self, I'm so glad we decided to make bibimbap tonight because it is just as super delicious as we thought it would be."
Your self is a genius.
I'm kind of a newbie when it comes to Korean cuisine, but I'm loving this rice bowl. I'm also loving this super spicy sauce. In fact, I'm already looking on to different vegetables that I could throw into a rice bowl with this sauce!
Bibimbap
4 cups rice, cooked and drained
2 cups Beef Bulgogi
1 cup sliced shiitake mushrooms, sauteed
1 cup spinach, sauteed
1 cucumber, julienne sliced
1 large zucchini, julienne sliced
2 carrots, julienne sliced
1/2 cup soy bean sprouts
4 eggs, cooked sunny side up
1/2 cup Gochujang Sauce
1 cup sliced shiitake mushrooms, sauteed
1 cup spinach, sauteed
1 cucumber, julienne sliced
1 large zucchini, julienne sliced
2 carrots, julienne sliced
1/2 cup soy bean sprouts
4 eggs, cooked sunny side up
1/2 cup Gochujang Sauce
Chopped green onions for garnish
Sesame seeds for garnish
Sesame seeds for garnish
Arrange four bowls for serving.
Ladle 1 cup of rice in each bowl. Over rice, arrange beef, mushrooms, spinach, cucumber, zucchini, carrots and bean sprouts in the bowl as desired.
Spoon a quarter of the Gochujang in the center of the bowl and place 1 egg over the sauce.
Garnish with green onions and sesame seeds.
Gochujang Sauce
Cloudy days are my new best friends.
In September, I expect that the weather will change into something I can physically and emotionally handle. Something like cool temperatures, little to no humidity, partly sunny days, maybe even a little rain. I'm a big fan of rainy days.
The first ten days of September have NOT been like that. It's hot. It's muggy. It's too sunny. I know you may think I'll miss it when winter comes, but trust me, I don't miss the sun.
I like being pale. I like not having an excessive amount of freckles or sun spots. I like the way my birthmarks don't change their appearance into something suspicious.
I like not sweating. I like going outside without feeling like I just dunked my head underwater. I like not feeling all gross like I already worked out before I even started exercising.
None of these things can happen in this weather.
The silver lining in all this is that I have gotten tons of work done inside my house. There are no more piles of laundry -slash- potential tripping hazards all over my bathroom floor. My dishes are clean. There's no mildew in my shower. Even my bed is made.
My bed is never made. I'm not even sure I like it made. I'm so used to crawling into misshapen hills of balled-up sheets and comforters. It's my happy place.
I love that I have a full kitchen of food, too. Not only have I been able to cook more, but I've been crafting up meals that last, either in jars or in the freezer. Everybody knows I love cooking sauce... any kind of sauce, but usually of the Italian-inspired over pasta variety.
This time, though, I went a little out of my comfort zone. I tried making this gochujang sauce. I recently tried bibimbap, a Korean rice bowl, and loved the spicy red sauce I found inside my bowl. It was that sauce that inspired me to try my hand at a homemade version.
I was surprised to find that I could make a pretty authentic sauce at home without having to scan the shelves of ten supermarkets trying to find Korean ingredients. Apart from the red chili paste, everything I needed was located in my kitchen already.
I can't wait to try this on my own homemade bibimbap... but maybe I'll wait and save the spicy dish for when the weather ACTUALLY gets cooler...
Maybe not.
Gochujang Sauce
(loosely adapted from Food.com)
1/4 cup red chili paste (Korean gochujang)
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 tsp onion powder
1/2 tsp garlic powder
Salt & Pepper to taste
Combine all ingredients in a bowl.
Refrigerate until ready to use.
In September, I expect that the weather will change into something I can physically and emotionally handle. Something like cool temperatures, little to no humidity, partly sunny days, maybe even a little rain. I'm a big fan of rainy days.
The first ten days of September have NOT been like that. It's hot. It's muggy. It's too sunny. I know you may think I'll miss it when winter comes, but trust me, I don't miss the sun.
I like being pale. I like not having an excessive amount of freckles or sun spots. I like the way my birthmarks don't change their appearance into something suspicious.
I like not sweating. I like going outside without feeling like I just dunked my head underwater. I like not feeling all gross like I already worked out before I even started exercising.
None of these things can happen in this weather.
The silver lining in all this is that I have gotten tons of work done inside my house. There are no more piles of laundry -slash- potential tripping hazards all over my bathroom floor. My dishes are clean. There's no mildew in my shower. Even my bed is made.
My bed is never made. I'm not even sure I like it made. I'm so used to crawling into misshapen hills of balled-up sheets and comforters. It's my happy place.
I love that I have a full kitchen of food, too. Not only have I been able to cook more, but I've been crafting up meals that last, either in jars or in the freezer. Everybody knows I love cooking sauce... any kind of sauce, but usually of the Italian-inspired over pasta variety.
This time, though, I went a little out of my comfort zone. I tried making this gochujang sauce. I recently tried bibimbap, a Korean rice bowl, and loved the spicy red sauce I found inside my bowl. It was that sauce that inspired me to try my hand at a homemade version.
I was surprised to find that I could make a pretty authentic sauce at home without having to scan the shelves of ten supermarkets trying to find Korean ingredients. Apart from the red chili paste, everything I needed was located in my kitchen already.
I can't wait to try this on my own homemade bibimbap... but maybe I'll wait and save the spicy dish for when the weather ACTUALLY gets cooler...
Maybe not.
Gochujang Sauce
(loosely adapted from Food.com)
1/4 cup red chili paste (Korean gochujang)
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 tsp onion powder
1/2 tsp garlic powder
Salt & Pepper to taste
Combine all ingredients in a bowl.
Refrigerate until ready to use.
Wednesday, September 9, 2015
Maque Choux
I'm on a serious kick right now.
I don't know why I've been craving so much Cajun-style food lately.
Usually, I want a little extra spice in my life when the weather gets cooler, but that's not exactly the case right now. It's super hot and humid for being September in upstate New York.
Maybe I'm willing Mother Nature to cool her jets by cooking warmer food.
There's not a lot I'm really going to miss about summer. Sure, we are big kayakers that love a good day on the lake or river. And, barbecuing is big on our list of favorite ways to cook. But truthfully, I'm much more of a spring or fall kind of girl. Summertime makes me miss cool weather, partly cloudy days, football, pumpkin spice and Thanksgiving.
Plus, as much as I don't watch television, summertime has the least to offer when it comes to relaxing on the couch for a couple lazy hours.
So, with fall on the horizon, I'm getting really excited. I'm cooking more, because the threat of turning on the stove in hot, humid weather is fading away, and I'm loving Cajun and creole-style food right now.
Maque Choux is a recipe I only recently heard about, but it coincides with one of the other few things I will miss about summer, and that is picking up fresh ears of corn at roadside stands and finding neat ways to cook them up.
Fresh corn is one of my absolute favorite summer sides, and this recipe gives it a little oomph using the classic veggie trinity of southern cooking and some flavorful creole seasoning.
This is great as a side and also added on top of meat as a corn salsa-style topping. Truthfully, I would just eat this straight out of the pan with a spoon if you let me!
2 tbsp olive oil
4 ears of corn
1 cup white onion, finely diced
4 ears of corn
1 cup white onion, finely diced
1/3 cup celery, finely diced
1/3 cup green bell pepper, finely diced
1/3 cup green bell pepper, finely diced
2 tbsp minced garlic
1/2 cup heavy cream
2 tsp Creole seasoning
Salt & Pepper to taste
1/2 cup heavy cream
2 tsp Creole seasoning
Salt & Pepper to taste
Cut corn kernels off of cobs and place in a large saute pan with olive oil on medium heat.
Add onions, celery and green pepper. Cook vegetable for about 10 minutes, stirring frequently.
Add garlic, cream and seasoning. Cook another 10-15 minutes, letting the cream simmer and thicken.
Remove from heat. Serve hot.
Tuesday, September 8, 2015
Frog Legs Po' Boys
I made you some frog.
I made this for you.
I see your face wrinkled in confusion and maybe even mild disgust.
I see you.
I'm going to need you to cool your gag reflex for two seconds and give this a try before you say N-O.
In my experience, frog legs is like the chicken of seafood. As in, it really tastes like chicken.
I'm not kidding.
Your face is still incredulous.
If you like shrimp, or even if you don't, at some point in your life, you've probably had a Po' Boy. It's a delicious toasted sandwich with bits of fried seafood, some spicy Remoulade Sauce, and a heaping of good-for-you veggies.
Usually it's shrimp, but in this case, I've substituted in some little itty-bitty frog legs. The flavor is very similar to traditional Po' Boys, but a little milder with the frog legs, that don't have an overpowering fishy/seafood taste.
Because they are small pieces of meat. you'll want to watch your fry times very closely because they will cook up in literally no time at all. Serve these on a toasted hoagie with some garden fresh veggies and this delectable Remoulade for a neat twist on a Southern classic!
Frog Legs Po' Boys
1 pound frog legs
1/2 cup flour
1/2 cup flour
2 tbsp Creole seasoning
2 eggs
2 eggs
Vegetable oil for frying
2 hoagie rolls
1 cup lettuce, chopped
1 tomato, sliced
1/4 cup Remoulade Sauce
2 hoagie rolls
1 cup lettuce, chopped
1 tomato, sliced
1/4 cup Remoulade Sauce
Bring the vegetable oil up to temperature on the stove until it reaches 350F.
In a shallow dish, mix together the flour and the Creole seasoning together. In a separate shallow dish, whisk the eggs.
Strip the meat from the bones of the frog legs. Coat the meat in the egg mixture, and then roll them in the seasoned flour to evenly coat them. Carefully drop them into the frying oil and watch closely. Remove from oil when golden brown and drain on a paper towel.
Toast hoagie rolls in a stovetop pan or under a broiler.
Assemble sandwich with frog legs, remoulade, lettuce and tomato slices.
Monday, September 7, 2015
Remoulade Sauce
Cajun creole?
Just cajun?
Just creole?
Southern-style?
Lousiana-style?
It took a while for me to figure out the difference between making creole food and Cajun food. To be fair, as a native New Yorker, anything creole or Cajun automatically gets lumped into the same category in my book. This is not a slight to the numerous chefs and cooks who have worked diligently to delineate between the two supposedly different styles of cooking. However, my north country palate is just not attuned to those subtle differences, and therefore, I throw my creole seasoning into anything that sounds like it could have creole or Cajun origins.
Now that I've explained myself to the point of confusing myself, I can move on to the next topic of discussion. Mainly, remoulade. I've made this recipe once before and I put it on crabcakes. It was delicious.
I'm telling you this because I'm going to put this on some other seafood/water creatures soon and I want you to see where my inspiration came from.
Seafood/fish + Creole seasoning = I'm gonna put a remoulade sauce on it.
So without further ado, this is my remoulade sauce, and this is what you'll be seeing in the near future as I share some of my Louisiana-style, Adirondack-inspired meals. This should be very interesting!
Remoulade Sauce
1 tsp prepared horseradish
Hot sauce to taste
Salt & Pepper to taste
Salt & Pepper to taste
Combine everything in a bowl. Blend if desired for a smoother texture.
Friday, September 4, 2015
Pumpkin Biscuits with Spiced Butter
I'm officially into fall.
In the Adirondacks, where I live, summer is abruptly halted right around Labor Day. That's the weekend where blistering hot and humid days are replaced with chilly, windy days with minimal sunshine.
I love that kind of weather because most of my favorite outdoor activities take place in fall conditions.
Football. Hiking. Bonfires. Apple picking. Pumpkin pie. Pumpkin everything.
When fall comes around, I go into full white-girl-can't-even mode. I wake up, slide myself into some yoga pants, tug on my sheepskin boots if the weather calls for it, and scrape together one recipe after another that incorporates apples, pumpkins, sweet potatoes, butternut squash, cranberries and so on.
So, here's me... making pumpkin biscuits to go with my dinner because... fall, that's why.
And since I'm so into the combination of pumpkin and cinnamon, I've added a little of pumpkin spice into the butter to get my fix.
It's a sweet addition to add to your otherwise savory dinner plate and it helps fall-loving girls like me usher in our most favorite of seasons!
Pumpkin Biscuits with Spiced Butter
2 cups all-purpose flour
1 cup pumpkin puree
1 stick cold butter, cut into cubes
1/2 cup milk
1 tbsp baking powder
1/2 tsp salt
Spiced Butter:
1 stick butter, room temperature
2 tsp pumpkin pie spice
1 tbsp honey
1 tbsp Confectioner's sugar
Preheat oven 375F.
In a food processor, combine all ingredients using the pulse feature. The ingredients should be well combined with the exception of the butter, that should be in small pieces.
Use an ice cream scoop to form a ball of dough. Place dough on a greased baking sheet. Use your hand to gently pat the ball into a thick, flat disk. Repeat with the rest of the dough.
Bake for 15-18 minutes.
For the butter, whip the ingredients together to form a fluffy whipped butter. Chill until ready for use.
In the Adirondacks, where I live, summer is abruptly halted right around Labor Day. That's the weekend where blistering hot and humid days are replaced with chilly, windy days with minimal sunshine.
I love that kind of weather because most of my favorite outdoor activities take place in fall conditions.
Football. Hiking. Bonfires. Apple picking. Pumpkin pie. Pumpkin everything.
When fall comes around, I go into full white-girl-can't-even mode. I wake up, slide myself into some yoga pants, tug on my sheepskin boots if the weather calls for it, and scrape together one recipe after another that incorporates apples, pumpkins, sweet potatoes, butternut squash, cranberries and so on.
So, here's me... making pumpkin biscuits to go with my dinner because... fall, that's why.
And since I'm so into the combination of pumpkin and cinnamon, I've added a little of pumpkin spice into the butter to get my fix.
It's a sweet addition to add to your otherwise savory dinner plate and it helps fall-loving girls like me usher in our most favorite of seasons!
Pumpkin Biscuits with Spiced Butter
2 cups all-purpose flour
1 cup pumpkin puree
1 stick cold butter, cut into cubes
1/2 cup milk
1 tbsp baking powder
1/2 tsp salt
Spiced Butter:
1 stick butter, room temperature
2 tsp pumpkin pie spice
1 tbsp honey
1 tbsp Confectioner's sugar
Preheat oven 375F.
In a food processor, combine all ingredients using the pulse feature. The ingredients should be well combined with the exception of the butter, that should be in small pieces.
Use an ice cream scoop to form a ball of dough. Place dough on a greased baking sheet. Use your hand to gently pat the ball into a thick, flat disk. Repeat with the rest of the dough.
Bake for 15-18 minutes.
For the butter, whip the ingredients together to form a fluffy whipped butter. Chill until ready for use.
Sweet Potato Biscuits with Maple Butter
I'm officially into fall.
In the Adirondacks, where I live, summer is abruptly halted right around Labor Day. That's the weekend where blistering hot and humid days are replaced with chilly, windy days with minimal sunshine.
I love that kind of weather because most of my favorite outdoor activities take place in fall conditions.
Football. Hiking. Bonfires. Apple picking. Pumpkin pie. Pumpkin everything.
When fall comes around, I go into full white-girl-can't-even mode. I wake up, slide myself into some yoga pants, tug on my sheepskin boots if the weather calls for it, and scrape together one recipe after another that incorporates apples, pumpkins, sweet potatoes, butternut squash, cranberries and so on.
So, here's me... making sweet potato biscuits to go with my dinner because... fall, that's why.
And since I'm so into the combination of sweet potatoes and maple syrup, I've added a little of that natural sugar into the butter to get my fix.
It's a sweet addition to add to your otherwise savory dinner plate and it helps fall-loving girls like me usher in our most favorite of seasons!
Sweet Potato Biscuits with Maple Butter
2 cups all-purpose flour
1 large sweet potato
1 stick cold butter, cut into cubes
1/2 cup milk
1 tbsp baking powder
1/2 tsp salt
Maple Butter:
1 stick butter
2 tbsp maple syrup
1 tbsp Confectioner's sugar
Peel and cook sweet potato in a pot of boiling water until fork tender. Drain water and mash sweet potato until smooth. Let cool completely.
Preheat oven 375F.
In a food processor, combine all ingredients using the pulse feature. The ingredients should be well combined with the exception of the butter, that should be in small pieces.
Use an ice cream scoop to form a ball of dough. Place dough on a greased baking sheet. Use your hand to gently pat the ball into a thick, flat disk. Repeat with the rest of the dough.
Bake for 15-18 minutes.
For the butter, whip the ingredients together to form a fluffy whipped butter. Chill until ready for use.
In the Adirondacks, where I live, summer is abruptly halted right around Labor Day. That's the weekend where blistering hot and humid days are replaced with chilly, windy days with minimal sunshine.
I love that kind of weather because most of my favorite outdoor activities take place in fall conditions.
Football. Hiking. Bonfires. Apple picking. Pumpkin pie. Pumpkin everything.
When fall comes around, I go into full white-girl-can't-even mode. I wake up, slide myself into some yoga pants, tug on my sheepskin boots if the weather calls for it, and scrape together one recipe after another that incorporates apples, pumpkins, sweet potatoes, butternut squash, cranberries and so on.
So, here's me... making sweet potato biscuits to go with my dinner because... fall, that's why.
And since I'm so into the combination of sweet potatoes and maple syrup, I've added a little of that natural sugar into the butter to get my fix.
It's a sweet addition to add to your otherwise savory dinner plate and it helps fall-loving girls like me usher in our most favorite of seasons!
Sweet Potato Biscuits with Maple Butter
2 cups all-purpose flour
1 large sweet potato
1 stick cold butter, cut into cubes
1/2 cup milk
1 tbsp baking powder
1/2 tsp salt
Maple Butter:
1 stick butter
2 tbsp maple syrup
1 tbsp Confectioner's sugar
Peel and cook sweet potato in a pot of boiling water until fork tender. Drain water and mash sweet potato until smooth. Let cool completely.
Preheat oven 375F.
In a food processor, combine all ingredients using the pulse feature. The ingredients should be well combined with the exception of the butter, that should be in small pieces.
Use an ice cream scoop to form a ball of dough. Place dough on a greased baking sheet. Use your hand to gently pat the ball into a thick, flat disk. Repeat with the rest of the dough.
Bake for 15-18 minutes.
For the butter, whip the ingredients together to form a fluffy whipped butter. Chill until ready for use.
Wednesday, August 26, 2015
Coconut Fried Chicken with Coconut Curry Rice
Selective taste buds.
We all have that one friend or family member that we would classify as having selective taste buds. The person who hears or sees the name of a dish and instantly turns their cheek in disgust without first tasting the flavors.
I know way too many of those people.
I used to be one of those people.
In some ways, I still am one of those people. I have tasted bacon, and I know I don't like it. I've tasted pork sausage and been sorely disappointed. Pork chops and ham? I'm not sure exactly what they taste like, but I don't plan on finding out. I've committed myself to the notion that I don't like anything porcine and I never will.
That being said, I'm still kind of pushy when people say they won't eat something I made because they are afraid they won't like it.
When I serve something with coconut milk and curry powder, people are hesitant, to say the least. Since one member of my household is allergic to coconut, I don't always get a chance to make this. Since everyone else seems to think they will hate it before they try it, I almost never get to make this.
Luckily, I'm home all alone this weekend. While everyone is away in Virginia beaching it up, I'm going to play in my kitchen. So the coconut and the curry and all that good Thai flavor is coming out!
I did this with shrimp and grits a couple months ago, and now I'm taking on chicken and rice.
I love the way this tastes and the mix of flavors and textures. While it's not necessarily the healthiest with the fried chicken, I love the crunch of the fried coconut with the spicy, creamy rice.
This is a great way to spend the week by myself, eating all my favorite unconventional foods!
Coconut Fried Chicken with Coconut Curry Rice
Coconut Fried Chicken:
1 lb. chicken, cut into 1-1 1/2" cubes
1 1/2 cups milk
2 eggs
1 cup flaked coconut
1/2 cup flour
2 tsp cayenne pepper
2 cups vegetable or coconut oil, for frying
For the chicken, heat the vegetable oil in a pot over medium high heat. Use a thermometer to achieve a reading of approximately 350F.
Whisk the eggs and milk together in a shallow bowl. Pour flour and flaked coconut into another shallow bowl.
Dip the chicken into the egg mixture, then toss into flour, pressing into the coconut to coat evenly.
Drop into frying oil and cook for 3-5 minutes, or until golden brown.
Coconut Curry Rice:
2 cups water
1 cup rice
2 tbsp olive oil
1/2 cup chopped green onions
3/4 cup chopped red bell pepper
2 tsp minced ginger
2 tsp minced garlic
1 tbsp curry powder
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp sugar
1 14oz. can light coconut milk
Salt & Pepper to taste
Place water and rice in a pot over medium heat. Bring water to a boil, then reduce to simmer. Cook for about 15 minutes, or until all the water has absorbed into the rice.
In a skillet, saute garlic, ginger, pepper and onions in olive oil over medium heat for 2-3 minutes. Add chicken and cook until no longer pink. Add curry paste, soy sauce, lime juice and sugar and cook an additional minute.
Add coconut milk and simmer for 10 minutes. Season to taste.
Pour the coconut curry sauce over cooked rice. Top with coconut chicken.
Tuesday, August 25, 2015
Buffalo Fried Chicken with Bleu Cheese Rice
My body hurts.
I recently went on vacation. Well, by vacation, I mean that I escaped my job for a whole four days so I could travel to Pittsburgh and watch my beloved Steelers play. It's no tropical beach getaway, but it definitely felt good to get away and do something fun.
What was not fun was coming home. Not only did I have to jump right back into the swing of things- work, school, responsibilities, bills... All of the things I'd managed to forget about for a whole weekend. On top of that, I came back three pounds heavier than when I left. This prompted me to jump out of the car after a long trek home and start running my butt back into shape.
That two-mile trip didn't feel fulfilling while I was running it, and it sure doesn't feel good twenty-four hours later, when my muscles are screaming in pain. Running on those muscles again today didn't help anything.
So, as I sit here typing, I have to tell you that I am extremely proud of myself, and hoping my beautiful internet friends are proud of me, too. I managed to not only run two days in a row (I am, by definition, a non-runner. A hater of running. A hater of being out of breath.), but I also got up off my exhausted little tush and made dinner. Specifically, this chicken and rice dish.
I'll admit it: while this is easily a one-person job, I did have some help. I put some extra hands to use frying up the chicken. Even though it's insanely easy, I just wanted to sit by the stove and watch rice cook. It's pretty much all I had the energy for.
Sooo... maybe you're not as proud of me as you would be if I had done it all myself. But hey, I did it. We did it. Plus, I managed to keep my eyes open long enough to write this recipe up so I could share it with you.
That's definitely something to be proud of!
Buffalo Chicken with Bleu Cheese Rice
Place water and rice in a pot over medium heat. Bring water to a boil, then reduce to simmer. Cook for about 15 minutes, or until all the water has absorbed into the rice.
I recently went on vacation. Well, by vacation, I mean that I escaped my job for a whole four days so I could travel to Pittsburgh and watch my beloved Steelers play. It's no tropical beach getaway, but it definitely felt good to get away and do something fun.
What was not fun was coming home. Not only did I have to jump right back into the swing of things- work, school, responsibilities, bills... All of the things I'd managed to forget about for a whole weekend. On top of that, I came back three pounds heavier than when I left. This prompted me to jump out of the car after a long trek home and start running my butt back into shape.
That two-mile trip didn't feel fulfilling while I was running it, and it sure doesn't feel good twenty-four hours later, when my muscles are screaming in pain. Running on those muscles again today didn't help anything.
So, as I sit here typing, I have to tell you that I am extremely proud of myself, and hoping my beautiful internet friends are proud of me, too. I managed to not only run two days in a row (I am, by definition, a non-runner. A hater of running. A hater of being out of breath.), but I also got up off my exhausted little tush and made dinner. Specifically, this chicken and rice dish.
I'll admit it: while this is easily a one-person job, I did have some help. I put some extra hands to use frying up the chicken. Even though it's insanely easy, I just wanted to sit by the stove and watch rice cook. It's pretty much all I had the energy for.
Sooo... maybe you're not as proud of me as you would be if I had done it all myself. But hey, I did it. We did it. Plus, I managed to keep my eyes open long enough to write this recipe up so I could share it with you.
That's definitely something to be proud of!
Buffalo Chicken with Bleu Cheese Rice
Buffalo Chicken:
1 lb.chicken breasts, diced into 1-1.5" cubes
1 1/2 cups buttermilk
2 eggs
1 1/2 cups flour
2 cups vegetable oil, for frying
1/2 cup hot sauce
Heat the vegetable oil in a pot over medium high heat. Use a thermometer to achieve a reading of approximately 350F.
Whisk the eggs and buttermilk together in a shallow bowl. Pour flour into another shallow bowl.
Dip the chicken into the egg mixture, then toss into flour. Coat evenly.
Drop into frying oil and cook for 3-5 minutes, or until golden brown.
For the sauce, combine all ingredients in a saute pan over medium heat. Bring to a boil, then reduce to a simmer, cooking for 3-5 minutes and stirring frequently. Remove from heat.
Combine chicken and hot sauce in a bowl. Toss to combine.
Bleu Cheese Rice:
2 cups water
1 cup rice
2 T butter
1/2 Bleu Cheese dressing
2 tsp hot sauce
Salt & Pepper to taste
1/3 cup sliced green onions for garnish
Bleu cheese crumbles for garnish
Place water and rice in a pot over medium heat. Bring water to a boil, then reduce to simmer. Cook for about 15 minutes, or until all the water has absorbed into the rice.
In a separate saute pan, saute butter, hot sauce and seasoning over medium heat. Bring to a simmer and cook for about 5 minutes.
Stir sauce into rice and cook until everything is warmed through. Remove from heat. Stir in bleu cheese dressing.
Stir sauce into rice and cook until everything is warmed through. Remove from heat. Stir in bleu cheese dressing.
Ladle a serving of rice in a bowl. Top with Buffalo Chicken. Garnish with green onions and crumbled bleu cheese.
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