I can't let things go.
When I get hooked on something, I leech on like a, well, like a leech.
I've been eating ridiculous amounts of this Chicken Caesar Salad lately. As far as salads go, it's really not the healthiest choice I could be making. But, I started my salad journey sucking down only iceberg lettuce, which has literally no nutritional value. Making the jump to romaine lettuce is a big step in the right direction for me.
On another healthy eating note, we have been sucking down massive amounts of venison lately. As red meat goes, this stuff is probably the best for you considering how incredibly lean it is. We tried marinating a piece of neck roast in homemade Caesar dressing, but it really didn't impart nearly as much flavor as I'd hoped (back to the drawing board with that one...), but I already had the dressing out so I started playing around in the kitchen while the venison cooked on the grill.
Basically, without sounding like the laziest bum that ever puttered in a kitchen, I took some leftover Caesar salad and tossed in some leftover egg noodles. I tossed it together and come up with what became the highlight of the meal.
After toying with the ingredients a bit, I finalized this recipe and developed what I consider a clever little twist on salad that could be a hit at summer barbeques this year. As someone who loves pasta salad, and now loves Caesar salad, the combination of the two may very well be quite dangerous for me when BBQ and pool party season starts up.
This is definitely an interesting variation of traditional pasta salad that works well as a side for anything, but I definitely recommend it with grilled goodies like chicken, beef or venison.
Chicken Caesar Pasta Salad
1 lb. chicken, cooked and shredded
1 lb. short pasta, cooked and drained
4 cups chopped romaine lettuce
2 - 3 cups croutons
1 cup grated parmesan cheese
1 - 1 1/2 cups Caesar dressing
Combine all ingredients in a large bowl. Add dressing last, just prior to serving.
Tuesday, April 28, 2015
Friday, April 24, 2015
Funeral Potatoes
Don't let the name fool you. This is a happy post.
And a happy recipe that will make your tummy extra happy.
I'm not sure why these are called funeral potatoes. I can only assume that it has something to do with the fact that the potatoes and cheese and sour cream and crispy crunchy topping and all of the other flavorful ingredients that I packed into this baking dish can lift your spirits even when you're inconsolably sad. It's that good.
And, because I cannot tell a lie, I have to tell you, my internet friends, that I made this because I had absolutely NOTHING in my house except the ingredients to this dish. I have been an absolute bum lately. I have barely cleaned my house --- my mother actually did my dishes during her visit today --- and grocery shopping? I barely remember how to accomplish that task.
Today should have been my big day of getting things done, but..
I severely underestimated the exhaustion of my mind and body after working three night shifts in a row. I fell asleep sometime around 10:00 this morning and woke up at four in the afternoon. By that point, I was thinking dinner, but craving breakfast because my circadian rhythm is completely busted. It didn't matter anyway because I had no food to speak of. No milk, no juice, no thawed meat, not even leftovers for reheating. So.... I scoured through my cabinets and refrigerator, finding a few ingredients I might be able to throw together. Initially I thought twice-baked potatoes given the sour cream and cheese I had handy, but it didn't sound just right. I scoured through internet recipes until I found this - a potato casserole that contained everything I had handy!
Turns out... this recipe is phenomenal! I definitely think if you wanted to save time, you could used frozen hash browns, but I didn't have any so I used whole potatoes that I shredded up. Crunchy and creamy, cheesy and hearty, this is a great way to utilize potatoes and change up the carb game in your dinner rotation.
Plus, if you're ever unsure about what to make for a funeral... see below.
Funeral Potatoes
2 tbsp olive oil
1 medium white onion, finely diced
2 tbsp garlic
5-6 large potatoes, peeled and shredded
1 cup sour cream
1 10.5oz. can Cream of Chicken soup
2 cups shredded sharp cheddar cheese
Salt & Pepper
2 cup panko bread crumbs
1 stick melted butter
Saute onion in olive oil in a pan over medium heat for 3-5 minutes, or until onions are translucent.
Add garlic to onions and cook an additional 1-2 minutes.
Preheat oven 350F.
Transfer onions and garlic to a large bowl. Add in the shredded potatoes, soup, sour cream and cheddar cheese. Season as desired.
Pour into a greased 9x13 baking sheet and spread out with a spatula.
In a bowl, combine the bread crumbs and butter. Sprinkle the mixture thickly over the top of the casserole.
Bake for 1 hour.
And a happy recipe that will make your tummy extra happy.
I'm not sure why these are called funeral potatoes. I can only assume that it has something to do with the fact that the potatoes and cheese and sour cream and crispy crunchy topping and all of the other flavorful ingredients that I packed into this baking dish can lift your spirits even when you're inconsolably sad. It's that good.
And, because I cannot tell a lie, I have to tell you, my internet friends, that I made this because I had absolutely NOTHING in my house except the ingredients to this dish. I have been an absolute bum lately. I have barely cleaned my house --- my mother actually did my dishes during her visit today --- and grocery shopping? I barely remember how to accomplish that task.
Today should have been my big day of getting things done, but..
I severely underestimated the exhaustion of my mind and body after working three night shifts in a row. I fell asleep sometime around 10:00 this morning and woke up at four in the afternoon. By that point, I was thinking dinner, but craving breakfast because my circadian rhythm is completely busted. It didn't matter anyway because I had no food to speak of. No milk, no juice, no thawed meat, not even leftovers for reheating. So.... I scoured through my cabinets and refrigerator, finding a few ingredients I might be able to throw together. Initially I thought twice-baked potatoes given the sour cream and cheese I had handy, but it didn't sound just right. I scoured through internet recipes until I found this - a potato casserole that contained everything I had handy!
Turns out... this recipe is phenomenal! I definitely think if you wanted to save time, you could used frozen hash browns, but I didn't have any so I used whole potatoes that I shredded up. Crunchy and creamy, cheesy and hearty, this is a great way to utilize potatoes and change up the carb game in your dinner rotation.
Plus, if you're ever unsure about what to make for a funeral... see below.
Funeral Potatoes
2 tbsp olive oil
1 medium white onion, finely diced
2 tbsp garlic
5-6 large potatoes, peeled and shredded
1 cup sour cream
1 10.5oz. can Cream of Chicken soup
2 cups shredded sharp cheddar cheese
Salt & Pepper
2 cup panko bread crumbs
1 stick melted butter
Saute onion in olive oil in a pan over medium heat for 3-5 minutes, or until onions are translucent.
Add garlic to onions and cook an additional 1-2 minutes.
Preheat oven 350F.
Transfer onions and garlic to a large bowl. Add in the shredded potatoes, soup, sour cream and cheddar cheese. Season as desired.
Pour into a greased 9x13 baking sheet and spread out with a spatula.
In a bowl, combine the bread crumbs and butter. Sprinkle the mixture thickly over the top of the casserole.
Bake for 1 hour.
Wednesday, April 22, 2015
Salted Pretzels
Spring cleaning is underway.
I spent all winter with the spare bedrooms of my house closed off. Doors were closed, windows shut, and any possible drafts were defeated by stuffing old sweatshirts into the places where cold air leeched through. It cut down on heating costs, but more importantly, it left me with cold, dark areas in my house where I could chuck stuff when I tried to clean up quick.
Fast forward to today, and I've got two bedrooms overflowing with clothes I forgot I had, paperwork with deadlines long past, and all sorts of random things that I meant to throw out but never did. So here I am, writing to you about pretzels instead of cleaning more!
That's because pretzels are way more interested than cleaning and organizing.
Even if you have OCD neatfreakness (which I do not), you have to agree that not much beats a soft, dough, salty pretzel. Especially, if you have that pretzel with some freshly made Queso Cheese Dip!
These pretzels are fluffy and chewy at the same time. I love them best right when they're still warm and fresh.
As someone who had never made pretzels before, I was new to the process. The baking soda method was foreign to me but it produced the chewiest outer crust I've ever had in a pretzel. And dunking this warm doughy goodness in a bowl of hot queso is just.... heavenly.
I'm going to go ahead and keep eating these pretzels so I don't have to face real life and responsibilities. At this rate, spring cleaning will be done somewhere around October....
Salted Pretzels
(adapted from King Arthur Flour)
2 1/2 cups all-purpose flour
2 tsp sugar
1 tsp salt
1 packet instant yeast
1 cup lukewarm water (105F)
Soda Bath:
2 cups water
1/4 cup baking soda
Coarse sea salt
Melted butter
In a stand mixer, combine all of the dough ingredients until everything is mixed well and the dough is slightly sticky. Transfer dough to a greased bowl and cover with a towel. Let the dough rise in a warm area for at least one hour.
For the soda bath, bring the water to a boil over high heat in a small pot. Remove from heat and stir in the baking soda. Let the water cool to lukewarm.
Preheat oven 475F.
Shape the pretzel dough into desired shape and size ( traditional, sticks or bites). Submerge the pretzels in the lukewarm soda bath for 2-3 minutes. Place the pretzels on a greased baking sheet.
Top with a liberal amount of coarse sea salt.
Bake for 8-9 minutes.
Remove from oven and apply a liberal brushing of melted butter over the top.
Serve with Queso Cheese Dip or any other desired condiment.
I spent all winter with the spare bedrooms of my house closed off. Doors were closed, windows shut, and any possible drafts were defeated by stuffing old sweatshirts into the places where cold air leeched through. It cut down on heating costs, but more importantly, it left me with cold, dark areas in my house where I could chuck stuff when I tried to clean up quick.
Fast forward to today, and I've got two bedrooms overflowing with clothes I forgot I had, paperwork with deadlines long past, and all sorts of random things that I meant to throw out but never did. So here I am, writing to you about pretzels instead of cleaning more!
That's because pretzels are way more interested than cleaning and organizing.
Even if you have OCD neatfreakness (which I do not), you have to agree that not much beats a soft, dough, salty pretzel. Especially, if you have that pretzel with some freshly made Queso Cheese Dip!
These pretzels are fluffy and chewy at the same time. I love them best right when they're still warm and fresh.
As someone who had never made pretzels before, I was new to the process. The baking soda method was foreign to me but it produced the chewiest outer crust I've ever had in a pretzel. And dunking this warm doughy goodness in a bowl of hot queso is just.... heavenly.
I'm going to go ahead and keep eating these pretzels so I don't have to face real life and responsibilities. At this rate, spring cleaning will be done somewhere around October....
Salted Pretzels
(adapted from King Arthur Flour)
2 1/2 cups all-purpose flour
2 tsp sugar
1 tsp salt
1 packet instant yeast
1 cup lukewarm water (105F)
Soda Bath:
2 cups water
1/4 cup baking soda
Coarse sea salt
Melted butter
In a stand mixer, combine all of the dough ingredients until everything is mixed well and the dough is slightly sticky. Transfer dough to a greased bowl and cover with a towel. Let the dough rise in a warm area for at least one hour.
For the soda bath, bring the water to a boil over high heat in a small pot. Remove from heat and stir in the baking soda. Let the water cool to lukewarm.
Preheat oven 475F.
Shape the pretzel dough into desired shape and size ( traditional, sticks or bites). Submerge the pretzels in the lukewarm soda bath for 2-3 minutes. Place the pretzels on a greased baking sheet.
Top with a liberal amount of coarse sea salt.
Bake for 8-9 minutes.
Remove from oven and apply a liberal brushing of melted butter over the top.
Serve with Queso Cheese Dip or any other desired condiment.
Saturday, April 11, 2015
Queso Cheese Dip
Since making Queso Cheese, I've moved on to trying to make my own queso cheese dip. Something that is melty and gooey and cheesy. Something that tastes like it should have a whole lot of bad things in it for you, but actually really doesn't.
I made this dip in its true bluest, most natural and plain way. But, that doesn't mean that it can't be adapted to fit your needs. This tastes very similar to the jarred cheese you find in grocery stores. Plus, I think a healthy dose of salsa could make this a nacho lover's dream.
For me, I eat it using just these three ingredients and pour it over vegetables, french fries and tortilla chips. This is a great substitute for the cheese dip they use on authentic Philly Cheesesteaks too!
Queso Cheese Dip
(adapted from Serious Eats)
8 oz. Queso Cheese
1 tbsp cornstarch
1 12oz. can evaporated milk
1 tsp dry mustard
1 tsp hot sauce
1/2 tsp worchestershire sauce
Melt cheese and cornstarch together in a large pan over medium heat.
Add the rest of the ingredients and stir continuously while ingredients combine and bubble. Cook while stirring until mixture is smooth and shiny, about 5-7 minutes.
I made this dip in its true bluest, most natural and plain way. But, that doesn't mean that it can't be adapted to fit your needs. This tastes very similar to the jarred cheese you find in grocery stores. Plus, I think a healthy dose of salsa could make this a nacho lover's dream.
For me, I eat it using just these three ingredients and pour it over vegetables, french fries and tortilla chips. This is a great substitute for the cheese dip they use on authentic Philly Cheesesteaks too!
Queso Cheese Dip
(adapted from Serious Eats)
8 oz. Queso Cheese
1 tbsp cornstarch
1 12oz. can evaporated milk
1 tsp dry mustard
1 tsp hot sauce
1/2 tsp worchestershire sauce
Melt cheese and cornstarch together in a large pan over medium heat.
Add the rest of the ingredients and stir continuously while ingredients combine and bubble. Cook while stirring until mixture is smooth and shiny, about 5-7 minutes.
Queso Cheese
So... I didn't really know what to call this recipe.
I didn't want to name it after its inspiration, the yellow, processed sort-of-cheese-but-probably-not-really-cheese brick that starts with a "V" and makes the best queso dip in the whole world in my eyes.
For that last reason, I called it queso cheese, because that's exactly what I intend to use it for. That and grilled cheese sandwiches because... omg. So good.
And melted over broccoli? Even people who don't like broccoli can attest that this cheese over vegetables makes you forget that you're eating vegetables.
I made this because, as I said before, I'm not entirely convinced that what I'm buying in the store is 100% best for me. I don't subscribe to the idea that if you can't spell it or pronounce it, you shouldn't eat it. I work in healthcare and have a pretty solid understanding of science and chemistry, and I know that some of those "toxic chemicals" everyone is freaking out about right now are not as "toxic" as people say they are. If you couldn't tell, I have developed a pet peeve about some of these "detox diets" and "100% organic" lifestyle blogs I've been reading lately. Most of what I've read is complete garbage with health myths that even I, the untrained cook and chemist, have been able to debunk. I could go on a long rant about this, but I'd rather just eat this cheese.
My healthy eating goals consist only of trying to eat as much natural food as I can. I know organic chemicals are going to exist in my food, regardless of whether or not it's organic, but I do have the ability to make things from scratch that contain ingredients I choose. That makes me feel a little better.
Instead of buying a brick of this famous cheese that I know has a lot of processing agents, preservatives and artificial color in it, I can make my own with four ingredients. That sounds pretty nifty if I do say so myself!
Queso Cheese
(adapted from Michael Symon, The Chew, ABC)
1 cup boiling water
1 1/2 tsp unflavored gelatin
1/3 cup milk powder
16 oz. mild cheddar cheese, shredded
Line a loaf pan with plastic wrap. Extend the plastic up the sides as you'll want enough to cover the top of the cheese mixture.
Combine boiling water, gelatin and milk powder in a food processor and puree until smooth.
Add the shredded cheese and continue to puree until a smooth, homogenous mixture forms.
Pour into loaf pan and cover the top with the plastic wrap.
Refrigerate overnight.
I didn't want to name it after its inspiration, the yellow, processed sort-of-cheese-but-probably-not-really-cheese brick that starts with a "V" and makes the best queso dip in the whole world in my eyes.
For that last reason, I called it queso cheese, because that's exactly what I intend to use it for. That and grilled cheese sandwiches because... omg. So good.
And melted over broccoli? Even people who don't like broccoli can attest that this cheese over vegetables makes you forget that you're eating vegetables.
I made this because, as I said before, I'm not entirely convinced that what I'm buying in the store is 100% best for me. I don't subscribe to the idea that if you can't spell it or pronounce it, you shouldn't eat it. I work in healthcare and have a pretty solid understanding of science and chemistry, and I know that some of those "toxic chemicals" everyone is freaking out about right now are not as "toxic" as people say they are. If you couldn't tell, I have developed a pet peeve about some of these "detox diets" and "100% organic" lifestyle blogs I've been reading lately. Most of what I've read is complete garbage with health myths that even I, the untrained cook and chemist, have been able to debunk. I could go on a long rant about this, but I'd rather just eat this cheese.
My healthy eating goals consist only of trying to eat as much natural food as I can. I know organic chemicals are going to exist in my food, regardless of whether or not it's organic, but I do have the ability to make things from scratch that contain ingredients I choose. That makes me feel a little better.
Instead of buying a brick of this famous cheese that I know has a lot of processing agents, preservatives and artificial color in it, I can make my own with four ingredients. That sounds pretty nifty if I do say so myself!
Queso Cheese
(adapted from Michael Symon, The Chew, ABC)
1 cup boiling water
1 1/2 tsp unflavored gelatin
1/3 cup milk powder
16 oz. mild cheddar cheese, shredded
Line a loaf pan with plastic wrap. Extend the plastic up the sides as you'll want enough to cover the top of the cheese mixture.
Combine boiling water, gelatin and milk powder in a food processor and puree until smooth.
Add the shredded cheese and continue to puree until a smooth, homogenous mixture forms.
Pour into loaf pan and cover the top with the plastic wrap.
Refrigerate overnight.
Thursday, April 2, 2015
Honey Peanut Butter
It's a beautiful day in Upstate New York.
After months of frigid temperatures and way too much snow, I'm finally starting to see grass poking through. I've been dreaming about all the projects I want to get accomplished in the next couple months and I'm finally going to have the chance to cross some things off my list.
First, though, I am working on a couple recipes in the kitchen that I've wanted to work on.
For me, peanut butter is the quintessential snack food. I can eat it by itself right out of the container with a spoon. Or, combine it with chocolate chips for a sweet snack. Breakfast is never complete without peanut butter on toast. Adding a little jelly is the perfect lunch-time option. Peanut sauce over chicken is a cool way to add a little Thai influence to your dinner.
And dessert?
Well, peanut butter is pretty much a requirement in any good dessert menu option, from cookies to buttercream to fudge to pie. Peanut butter can literally be used at every point of the day, even in the middle of the night when you need a midnight snack.
I love peanut butters that are sweetened with some honey. So, when I ventured into making my own nut butters, I knew I wanted to make peanut butter with honey. I tried to go the most natural route with just peanuts and honey, but a little added Confectioner's sugar made this a hint sweeter (and a hint more like the over-sweetened store brands I grew up with). The added sugar brings out the flavor of the honey while the salt brings out the flavor of the peanuts. Plus, it still has a natural, homemade flavor that I love.
This is another great addition to the nut butters that I've been making lately!
Honey Peanut Butter
2 cups shelled peanuts
1/4 cup Confectioner's sugar
2 tbsp honey
1 tsp peanut butter extract (optional)
1/8 tsp salt
After months of frigid temperatures and way too much snow, I'm finally starting to see grass poking through. I've been dreaming about all the projects I want to get accomplished in the next couple months and I'm finally going to have the chance to cross some things off my list.
First, though, I am working on a couple recipes in the kitchen that I've wanted to work on.
For me, peanut butter is the quintessential snack food. I can eat it by itself right out of the container with a spoon. Or, combine it with chocolate chips for a sweet snack. Breakfast is never complete without peanut butter on toast. Adding a little jelly is the perfect lunch-time option. Peanut sauce over chicken is a cool way to add a little Thai influence to your dinner.
And dessert?
Well, peanut butter is pretty much a requirement in any good dessert menu option, from cookies to buttercream to fudge to pie. Peanut butter can literally be used at every point of the day, even in the middle of the night when you need a midnight snack.
I love peanut butters that are sweetened with some honey. So, when I ventured into making my own nut butters, I knew I wanted to make peanut butter with honey. I tried to go the most natural route with just peanuts and honey, but a little added Confectioner's sugar made this a hint sweeter (and a hint more like the over-sweetened store brands I grew up with). The added sugar brings out the flavor of the honey while the salt brings out the flavor of the peanuts. Plus, it still has a natural, homemade flavor that I love.
This is another great addition to the nut butters that I've been making lately!
Honey Peanut Butter
2 cups shelled peanuts
1/4 cup Confectioner's sugar
2 tbsp honey
1 tsp peanut butter extract (optional)
1/8 tsp salt
Preheat oven 375F.
Spread peanuts onto a baking sheet and toast 10-15 minutes, or until nuts are browned and fragrant.
Let cool. Use a dry washcloth to scrub the skins off the peanuts as best you can.
Place peanuts in a food processor with the rest of the ingredients.
Blend ingredients until a smooth butter forms.
Spoon into jar and refrigerate.
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