The Headless Cook

Broccoli Poppers

2011-06-08T00:01:00.000-07:00

This is a recipe that is super fast and easy. It’s great as a side dish or just to snack on! Just pop these in the oven and put them in a bowl instead of chips? You’re in for a treat!
Tools:
Knife
Baking sheet or dish
Ingredients:
1 head of broccoli
Olive Oil
Salt
Seasoning
Directions:
Preheat oven to 400
Take you head of broccoli and begin cutting. Really, the cutting is the art in this dish. Let me show you how I do it:
I cut lengthwise. Find a tree branch and run the knife down from that:
Continue this until you have a bunch of trees that look like this:
Then, cut the ‘trunk’ of the tree right at the base:
Oh, and don’t mind me calling these trees, come on! I work in preschool! What else would you call them?
Now those ‘trunks’ are edible! DON’T THROW THEM OUT!!! Just dice them up and put them into baking dish:

Go back to those trees:
Let’s admire the forest for a bit, shall we?
Those trees that are bit size already, just toss those right on top of the chopped up trunks. This one’s good:
As is this one:
Oh, these are perfect!
This one?
Not so much. However, we just need to cut it in half:
Okay, maybe quarters:
This will not do:
Chop that sucker up into many pieces!
Once all the trees have been chopped up (huh, kind of sounds a bit like deforestation, doesn’t it? Hope I didn’t kill off any endangered animals…oops) there will be some leftover pieces:
Just sweep those right into the dish as well:
I really don’t like to waste any of my broccoli. I LOVE broccoli! Every last bit!
Now, sprinkle some olive oil right over the top:
Add some salt, to taste, I like salt as well:
Then seasoning. This time I used Garlic Powder…who am I kidding. I usually use garlic powder, but you could spice it up with chili powder or anything else:

Then, gently toss to coat all the pieces:
Try to restrain yourself from snacking on that…it will be so much better out of the oven: Put into your preheated oven:
And wait for about 10 minutes. It will look like this:
Do you see the tops of those trees:

They’re a bit brown and crunchy. THAT’S what makes this dish worth it all! That crunchy, infused flavor!
MM!
My Comments:
This is a very quick recipe and so delicious. I’m not sure exactly where I first got the idea, but I pretty much read something about baking broccoli and cauliflower (which this is perfect for as well), got an idea, tossed some ingredients together, and baked! Turned out delicious and now I can’t get enough!
What’s your favorite way to cook broccoli?
Recipe:
1 head of broccoli
Olive Oil
Salt
Seasoning
Preheat oven to 400
Chops broccoli into bite sized pieces
Toss with olive oil, salt, and seasonings
Bake for 7-10 minutes until tops of broccoli are crispy brown
Enjoy!

Did you do it?

2010-08-14T10:52:00.001-07:00

Have you switched your google reader (or other news feeder) to get my wordpress address rather than this one? Just copy and paste this into the address:

http://theheadlesscook.wordpress.com

It’s that simple! Come on over! There’s a game up today and lots of recipes that you might have missed and more to come!

Did I tell you

2010-06-25T19:51:00.001-07:00

That I’ve moved over here. I like the look of wordpress a little better and my options over there, so I moved a few, not all, of my blogs over there. Come join us!

http://theheadlesscook.wordpress.com

Creamed Brussels Sprout

2010-06-13T11:13:00.001-07:00

I am moving this site over here so change your reader addresses. I’ll double post here and there for a few days until you can all make the changes, but let me know what you think. I’ve found wordpress just a bit easier to work with and a bit more professional looking. thoughts?

I grew up with my mom making us Brussels sprouts quite often…I hated them.

I don’t know if it was because of the way they were prepared (basically they were frozen and just microwave), if my taste was just not developed for them, or a number of other problems. I HATED them!

The other day as I was shopping, however, I saw some fresh Brussels sprouts and I something (I think it was alien forces) had me reaching out and putting them in my basket. That same alien force actually scanned, paid for, and stored them until Friday night when I cooked them…

Let’s just say that I like Brussels sprouts now. Then again, it’s hard not to love something covered in cream, right?

Serves 4

WW points: 1

Tools:

Medium Pot

Knife

Measuring cups

Measuring spoons

Wooden spoon

Ingredients:

2 cups BRUSSELS SPROUTS

1/2 cup chopped ONION

1 Tablespoon MARGARINE or BUTTER

1/2 cup MILK

1/4 cup SOUR CREAM or YOGURT

2 teaspoons all-purpose FLOUR

1/2 teaspoon DIJON MUSTARD

1/8 teaspoon SALT

Directions:

First wash your sprouts. Remember, they do grow from the ground…there’s dirt in there!

Cut off the ends, but don’t cut so far up that your little sprout heads all come apart, just get the stem off:

Also, take off any wilted leaves: Then slice in half vertically. This is so that they are a better bite size. Ever notice that Brussels sprouts are a bit too big to be bite sized but just too big? Make them bite sized:

Then boil in water for 10-12 minutes:

You want them to be a bit crisp, a bit tender, and a nice bright green…see:

That is a beautiful bright green if I do say so myself…well, look at that, I did say so!

Drain those beauties and then get ready for the next steps…set those sprouts aside and get back to work!

Take your onions (that you chopped while your Brussels sprouts were boiling) and put them in the pot with the margarine and cook until they are tender.

Now, it says to combine the next ingredients and THEN but into the pot; but really? You’re just going to be mixing it in together anyway and why dirty more dishes…I just mixed it in right into the pot…milk:

Flour:

Sour cream:

Dijon mustard:

Then mix it all up and keep stirring as it heats, you don’t want it to burn. Get it hot and bubbly and let it thicken. Then, once it’s thickened, add the Brussels sprouts back in:

Toss those babies around in that yummy sauce! I mean, can you even wait to plate it?

That right there is perfection! I’m telling you, if you are not a Brussels sprouts fan, you will be after this! Try them! Let me know that I completely changed your mind about these poor outcast vegetables!

My Comments:

When I first served this my husbands said, “I haven’t had Brussels sprouts in a very long time, let’s see if I like them.”

His answer after he ate them? “They’re okay, I’ll eat them, but 4 is just the right number for me”

Just to clarify, that is 4 HALVES, not 4 whole pieces. He did say he liked the sauce as well. I really enjoyed them and will most definitely be exploring other ways (read: healthier ways) to enjoy them. I don’t know if it’s the way they were prepared or the fact that I am older and have developed my palate a bit more, but I did enjoy them.

What about you? Do you like Brussels sprouts?

Recipe:

1 pound BRUSSELS SPROUTS

1/2 cup chopped ONION

1 Tablespoon MARGARINE or BUTTER

1/2 cup MILK

1/4 cup SOUR CREAM or YOGURT

2 teaspoons all-purpose FLOUR

1/2 teaspoon DIJON MUSTARD

1/8 teaspoon SALT

Directions:

Trim stems and remove any wilted outer leaves, cut in half lengthwise

Cook in boiling water for 10-12 minutes, until crisp tender

Drain and set aside

In same pot, cook onion in margarine till tender. Combine milk, sour cream, flour, mustard, and salt and stir into pot cooking until thickened and bubbly

Stir in Brussels sprouts, heat through and serve

Homemade Hamburger/Hotdog buns

2010-06-09T00:01:00.000-07:00

I got this recipe from over here at the Frugal Upstate. They turned out beautifully and will become a staple in our pantry. They take some time, but any yeasty bread does, and are worth the wait.

Servings: 12 for hot dog or 8 for hamburger

WW Points: 3 for hot dog bun or 5 for hamburger bun

Tools:

Bread machine

measuring cups

If you don’t have a measuring cup, you can use a bowl and mix and knead and just let it rise in the bowl

Ingredients:

1 1/4 C Milk

1/3 C Vegetable Oil

1/4 C Sugar

1 tsp salt

3 3/4 C Flour

2 1/4 tsp yeast (or one package)

Directions:

Real simple, measure the ingredients into your bread machine…milk:

Oil:

Sugar:

Salt:

Flour:

Yeast:

Then pop it right into the machine and put it on the dough cycle so it’s just going to knead it and let it rise:

Now, if you are not lucky enough like me to have a bread machine, that’s okay. Just put all the ingredients into a bowl and knead it together until a soft dough is formed. Let it rise in a warm place for an hour to and hour and a half.

Once done rising, turn it out onto the countertop:

If you are making hot dog buns, cut the dough into 12 pieces. If you are making hamburger buns, cut the dough into 8 pieces. Me? I was making BOTH hamburger and hot dog, so I cut the dough in half, then cut one half into 4 pieces and the other half into 6 pieces:

I found that the best knife for me to slice dough is to use a serrated knife. It seems to make the easiest, cleanest cut. You can try other things, I just found that it works best for me.

Now comes the challenging part, forming the dough. The hamburger buns I rolled into a ball then flattened and shaped pretty much the same way I form hamburger patties, tapping in the palm of my hand back and forth until I have a palm sized disc. I made it a bit smaller knowing it would rise.

For the hot dog buns, I had NO CLUE what I was doing, so I figured rolling it like the kids roll play dough into snakes. Place them into a pan:

What do you think? Look good? Okay, just put the oven onto WARM and put the baking sheet in the oven for another 45 minutes. They will rise like this:

Next, turn the oven to 375 and bake for 15 minutes. I wasn’t sure if I should preheat the oven to 375 or just keep them in and turn it up. Well, I took them out and, before the oven was preheated, I noticed that the dough was beginning to fall, so I quickly put them BACK in the oven and continued to let it heat up.

My advise? Let them stay in the oven while it heats up. After 15 minutes it looked like this:

That’s when I took them out…careful, they are HOT!

Even though the look a little funky, I don’t think they look too bad:

Here’s a hamburger bun as well:

For the hot dog buns, take the serrated knife and begin to cut longwise from one side:

Be careful not to cut all the way through, you want it to hold your hot dog perfectly, so stop about 3/4 of the way in…like this: Do I need to tell you to cut the hamburger buns all the way through?

These turned out perfectly! I mean,check out that hot dog:

Oh, and I made a salmon burger for the hamburger bun:

Why yes, those ARE the home made chips we made the other day, thank you for asking!

My Comments:

These turned out pretty good. I will definitely be using these as a staple in our pantry. No need to buy hamburger and hot dog buns when you can make them for so cheap! And so easy!

Yes, it does take some time, but it was most definitely worth it! I could easily see adding things like onion or sesame seeds on these for flavoring. Maybe even an egg wash over the top before baking might be interesting as well. Yum!

There are also the flat buns that have become popular lately? I think I might try to use this recipe to see if I can make my own flat burger buns as well. I bet I can do it. Simply roll out the dough and don’t let it rise as long, kind of like the pita bread, but a little different.

What do you think?

Recipe

1 1/4 C Milk

1/3 C Vegetable Oil

1/4 C Sugar

1 tsp salt

3 3/4 C Flour

2 1/4 tsp yeast

Place all the ingredients into the bread machine and put onto the dough cycle or, if doing by hand, into a bowl and knead

Remove the dough from machine and cut into equal pieces: 8 for hamburger, 12 for hot dogs

Turn oven to warm

Shape the dough and place on baking sheet

Turn the oven off and place buns inside to rise for 45 minutes

Bake at 375 for 15-20 minutes until tops are golden brown

Come with me!

2010-06-07T19:59:00.001-07:00

I have a guest post over here, with a great recipe for broccoli poppers. Go check it out and let me know what you think!

Smothered Pork Chop with Onion Gravy

2010-06-07T00:01:00.000-07:00

Pork is often pretty cheap at the store and I find myself buying it often. I like to do different things with it to change it up and this recipe was a definite winner. Much different from this recipe, my husband didn’t complain about the amount of onion on this one.

Serves: 4

WW points: 6

Tools:

Skillet

Knife

Plate

Tongs

Wooden Spoon

Measuring spoons

Measuring cup

Ingredients:

4 6oz bone-in Pork loin chop, trimmed

1/2 tsp Salt

1/4 tsp black Pepper

1 tsp Olive Oil

2 sweet Onions, thinly sliced

1/4 cup Water

2 tsp all-purpose Flour

1 cup reduced-sodium Beef Broth

1 tsp whole-grain Dijon Mustard

1 Tbs chopped Thyme

Directions:

Sprinkle your chops with salt and pepper:

Preheat skillet with the olive oil:

It’s very important to make sure that the oil and pan is hot. This way the oil actually COOKS the meat rather than soaks INTO the meat. It will also allow the meat to get a good color on it.

Plus, pans cook better when they are already hot before adding the food. There’s less sticking and stuff like that.

Once it’s hot, add the seasoned pork:

While the meat is cooking/browning on one side, chop up your onion: Then, get your plate and tongs ready:

Turn the pork after about 5 minutes and allow to brown on the other side:

Once done browning (don’t worry if it’s not cooked through, you’ll be putting it back in later), take the pork out of the skillet and put on a plate:

Now, in the skillet, add the water and onion and bring to a boil. This also helps get all that yummy stuff from the meat that might have stuck to the pan:

Allow the onions to simmer until they are very tender. Then add the flour:

Stir constantly for 1 minute. You want to get the flour cooked, but not burned:

Add the beef broth, mustard, and thyme:

Bring that to a boil:

Now, stir while the sauce bubble and thickens. You want to get the sauce nice and thick, but not too thick because, remember, you’ll be cooking it a bit more with the chops back in there. It should look something like this when you run the wooden spoon along the bottom of the skillet:

Once it’s thickened, return the pork chops to the pan right in the sauce:

Don’t forget to add the juice that has drained from them as well:

Reduce the heat and simmer until the pork is heated through and done cooking. I like to flop some of the sauce right on top of the pork as well…okay, I just like playing with my food, but it’s what I do!

Serve it right up and make sure to put that gravy right on top of the pork:

My Comments:

I love this recipe and have made it several times since I ran across it just a few months ago. It’s a bit time consuming, but cooking is actually how I unwind from a long day, so this is perfect for doing that.

I like to serve this with rice and broccoli, delicious!

Recipe

4 6oz bone-in Pork loin chop, trimmed

1/2 tsp Salt

1/4 tsp black Pepper

1 tsp Olive Oil

2 sweet Onions, thinly sliced

1/4 cup Water

2 tsp all-purpose Flour

1 cup reduced-sodium Beef Broth

1 tsp whole-grain Dijon Mustard

1 Tbs chopped Thyme

Directions:

Sprinkle the chops with the salt and pepper.

Heat the oil in a large skillet over medium-high heat

Add the pork and cook, turning occasionally until browned, about 5 minutes, transfer to a plate

Add the onions and water to the skillet and bring to a boil

Reduce the heat and simmer, covered, stirring occasionally, until the onions are very tender, 12-15 minutes

Sprinkle the onions with the flour, cook, stirring constantly, 1 minute

Add the broth, mustard, and thyme, bring to a boil, stirring until the sauce bubbles and thickens

Return the chops and any juices to the skillet

Reduce the heat to simmer, cook uncovered until the chops are heated through, 2-3 minutes

Home Made Tortilla Chips

2010-06-06T10:50:00.000-07:00

I have made a huge effort to stop buying pre-packaged foods. There are some things that I can’t get away from or just won’t, but there are others than I have been very successful and have found ways to make it quick and easy (remember the bread I make, I don’t buy bread anymore. I’m even making hot dog buns today!

One of the most simple things to make are chips. I bake them and they taste so much better than the store bought and they really are fast and easy! Healthier, too! I have gotten it down to only 2 points per serving!

Serves: 8 (it’s real easy to make more, but this seems to be perfect to get us through the snack periods)

WW points: 1 per serving (equal to two corn tortillas)

Tools:

Ziplock bag or large reusable container (I’ve used recycled salad plates from subway, they work wonderfully…what can I say, I’m not “green” to save the planet, I’m “green” to save my money…but if I help out at the same time, well, then I’m okay with that)

Long knife (it’s just easier, you could use a pizza cutter as well, but the knife works perfectly)

Baking sheet (or two, depends on how big your sheet it. I also use a pizza sheet that I like because it’s so big)

Ingredients:

16 Corn Tortillas (you can have more if you like, but this works for us)

2 tsp Olive Oil

Salt to taste

Seasoning of choice (if you just want salt, that’s fine. This time I used garlic powder, I’ve used taco seasoning, Italian seasoning and garlic is good too; play with the flavors)

Directions:

Preheat oven to 400

Stack your tortillas up and use the knife to slice right through. Really just put the knife on top and push down, no need to slide the knife:

If you are using a pizza cutter, you may need to shorten the stack a bit otherwise it slides everywhere as you slice.

You can slice any way you choose, I like to mix it up and I use triangles and strips and mix them up. It’s a personal preference and either way works:

Then simply put all the tortilla pieces into the plastic bag or container:

Add the salt and other seasonings:

Add in the Olive Oil:

I like to just eyeball the Olive oil, you really don’t need too much. You’d be amazed at how far a little will go. I often only use a little more than 1 tsp. Best way, add a bit, shake it up, add a bit more if you think it needs it.

Seal the bag and make sure there is air in the bag, you do NOT want to let all the air out, it won’t work:

This is the fun part…SHAKE IT UP!

Just keep shaking and shaking until the tortilla strips are well coated:

Place the tortilla pieces on the baking sheets in a single layer. It’s okay if they’re a little overlapped, but you don’t want them completely covered layer after layer:

Put them in the oven ONLY WHEN the oven is completely preheated, otherwise, the cooking time will vary and this is a time that you have to already watch carefully:

Cook for about 7 minutes and then check in on them. Because different types of tortillas are different thickness and often times even the same type of tortillas from one bag can all be different sizes timing varies. Therefore, after about 5 minutes start peeking in:

Not ready yet:

These are perfect. You want them just a LITTLE golden brown but not too much because they will continue to cook a bit more once you take them out:

This one is too done, you might have a few of those in a try, but it’s not inedible:

Then, serve them up and enjoy:

My Comments:

We love chips around here. They’re great for munching and dipping and nachos and so many other things. The ones that are in the bag? Not so healthy for you. These ones? Well at 1 point a serving how can you go wrong? I LOVE these!

They are also very easy to make. Often times I make them when I already have something in the oven or it’s already heated.

Eventually I will make these from my own corn tortilla chips, I have the ingredients, I’m just waiting to finish off the last of the tortillas I have in stock already. That may actually make these even LESS points, not sure, but I’ll let you know.

So tell me: What’s your favorite Chip Flavor?

Recipe:

16 Corn Tortillas (you can have more if you like, but this works for us)

2 tsp Olive Oil

Salt to taste

Seasoning of choice

Directions:

Preheat oven to 400

Slice tortilla into chip size pieces

Place tortilla pieces into plastic bag

Add seasonings, salt, and oil

Shake bag until all pieces are evenly coated

Spread tortillas on baking sheet in a single layer

Bake for 5-10 minutes, keep an eye on them as they will quickly burn

Let cool, then enjoy!

Peanut Butter S’mores

2010-06-03T20:01:00.001-07:00

This recipe? To die for! Forget the diet! This is a special treat that should only be enjoyed on rare occasion, but it’s worth it!

It is meant for a serving of 16! Keep that in mind when you make it! SIXTEEN! I wouldn’t want you to have more!

WW points? Why yes, I did figure it out for you just in case: 5 points per serving! Yes, it’s a lot, but again, on occasion it’s totally worth it!

Tools:

1 large bowl

1 small bowl

hand mixer (or wire whisk)

measuring cups

measuring spoons

melon baller or small spoons

fork

baking sheet

Ingredients:

1 1/2 cup all-purpose Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 cup Butter, softened

1/2 cup Sugar

1/2 cup Brown Sugar, packed

1/2 cup creamy or chunky Peanut Butter

1 Egg

1 tsp Vanilla

4 Hershey’s chocolate bar OR 16 individually wrapped bite size pieces

16 large Marshmallows

Directions:

In the small bowl, combine the flour, baking soda, baking powder, and salt: Set the bowl aside…you won’t need it for a little while. If you want to do this the easy way, just dump it all in the bowl and use a spoon or fork to mix all those things together…if you want to get crazy and fun, put all those ingredients in a sifter and sift them together…it’s just fun! But, set it aside:

In the larger bowl, put in the butter and both sugars. Make sure you pack the brown sugar into the measuring cup. There IS a difference in packed vs loose brown sugar…mostly it’s the amount of sugar being used (duh, right?):

Using the mixer (oh, did I brag yet that I got a hand mixer. My grandma loves me and gave me hers. She doesn’t use it and she loves me, what can I say!). Use the mixer to blend the butter and sugar together until fluffy. If you’re not as lucky as me to have the mixer, use the whisk and your muscles. I actually do like doing it by hand, but I had to check on the hand mixer:

Oh, it’s a good mixer, I’m just a glutton for punishment and like to do things by hand.

Okay, now add the peanut butter (you can use creamy or chunky. In my house we only have creamy because I’m too cheap to buy two different kinds and the husband doesn’t like chunky. Maybe if we have a kid who likes chunky we can go the other way…I may influence the choice, but I won’t tell), the egg, and the vanilla:

I considered using only an egg white instead of the whole egg, but really, a 5 point cookie?!?! One egg isn’t going to make a big enough difference so I went full fat!

Beat all that together until well blended:

S L O W L Y add the flour mixture:

Here’s the deal, if you DON’T do it slowly, you’ll just end up with a huge floury mess and it’s harder to mix in:

You also end up over working the flour and all that and it’s just not good. So, take a 1/4 cup measuring cup and just slowly add it in. Scoop, put in, blend until you can’t see any more flour, repeat! Do this until all the flour mixture is gone and it looks something like this:

(oh, did I tell you to preheat the oven? No? Yeah, ALWAYS preheat the oven! I often forget to do that. If you DO forget, that’s okay. This is a dough that will be okay waiting for you to get that oven preheated).

Take out your baking sheet and scoop the dough. I use a melon baller for this because it’s so perfect. Every time I make cookies I use this and it is so much easier!

Drop the dough onto the cookie sheet:

Once the dough is on the baking sheet, get the fork out:

This is a pretty sticky dough so I found it much better to dip the fork into some flour before making the lines on each cookie:

Use the fork to make lines one way (squish the cookie down a bit as you do this):

Then, turn the fork 90 degrees and press down slightly again:

Repeat for all the cookies on the tray:

Place the baking sheet in the oven (why yes, the baking sheets multiplied! I used two…okay 4, I used 4! While these two were in the oven I got to smaller ones out and used those for the next batch. I like to get these in and rotate trays around):

While they are in the oven, get your marshmallows and chocolate ready:

Take the cookies out of the oven after 14 minutes (that was the PERFECT amount of time) and let the cookies cool for 2 minutes (okay, I confess, I don’t time the cooling process. I just take them out, put the other sheets in, and start taking cookies off the baking sheet):

Now, I think I’ve mentioned before that I really don’t use the oven much. I’m not anti-microwave, I just don’t use it often. I find I like things better off the stove or out of the oven, even if it is reheated (although breakfast that is leftovers from dinner the night before go in the microwave…that’s a whole other post).

So, I thought that MAYBE if I put the chocolate on the warm cookies and then the marshmallows on top of that possibly I wouldn’t need to use the microwave. I put the first cookie top side DOWN so I could put the chocolate down:

I placed the marshmallow on the top and it just kept rolling everywhere…yes I even tried putting it on flat side down and that didn’t help at all:

So, let’s add another worm cookie on top (they are, after all, going to get that second cookie on top eventually anyway, should work right?):

Yeah, that didn’t work so well. I tried the marshmallow on the warm cookie…that didn’t work. If I had been bar-b-quing, I would have just gone out and roasted those marshmallows.

I have an electric stove so I couldn’t roast the marshmallows over the burner (although I considered trying it on the electric, but I stopped myself).

I resorted to the microwave:

See the puffy marshmallow:

Once it’s done (only 10 seconds in the microwave) place another cookie on top and press down so the marshmallow squishes out:

ENJOY!

My Comments:

Oh my goodness this is good! Like SERIOUSLY died-and-gone-to-heaven-good! The gooey marshmallow, the melted chocolate, the peanut butter cookies…OH!

I went ahead and just assembled all of them, though I did restrain myself to just one. I actually wanted to see if they would hold up in the cookie jar…they do! The marshmallow solidifies again and they don’t get hard at all; however, I did find that the best way to enjoy them from the cookie jar is to just put them back in the microwave for 12 seconds. Just enough to warm the cookies and puff the marshmallow.

YUM!

I made these for Memorial day and this would be a great thing to have around a fire on the beach or something. This is definitely a SOMETIMES food, but so worth the SOMEtime.

Recipe:

1 1/2 cup all-purpose Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 cup Butter, softened

1/2 cup Sugar

1/2 cup Brown Sugar, packed

1/2 cup creamy or chunky Peanut Butter

1 Egg

1 tsp Vanilla

4 Hershey’s chocolate bar OR 16 individually wrapped bite size pieces

16 large Marshmallows

Directions:

Preheat oven to 350

Combine flour, baking powder, baking soda, and salt in small bowl, set aside

Beat butter, sugar, and brown sugar in large bowl until light and fluffy

Beat in peanut butter, egg, and vanilla until well blended

Gradually beat in the flour mixture until blended

Use the melon baller to scoop out cookies and drop onto a baking sheet, place 2 inches apart (or, use small spoons to drop about 1 heaping tsp size amount onto cookie sheet)

Flatten dough with fork creating a cross hatch pattern (dip fork in flour if dough is too sticky)

Bake about 14 minutes until set and edges are light golden brown

Cool cookies on baking sheet 2 minutes then transfer to wire cooling rack

Break Hershey bar into 4 sections OR unwrap individual bars and place one on the flat side of one cookie. Place marshmallow on chocolate. Microwave 10-12 seconds until marshmallow is puffy.

Immediately top with another cookie, flat side down, pressing lightly to spread the marshmallow to edges.

Repeat with remaining cookies.

Back to the Basics with Measuring Flour

2010-06-02T00:01:00.000-07:00

I used to be the type that just stuck my measuring cup into the flour jar, scooped, and dumped…not anymore. I now measure the correct way.

Why is it so important? Well, when flour sits, it settles and gets compacted and you actually want your flour to be light and airy. Often times, people will measure and sift the flour for recipes. I must admit, that most of the time, I only measure properly and don’t worry about sifting…I’m sure sometime soon I’ll actually get into the sifting as well.

I really can tell a difference when I measure accurately as opposed to the times that I scoop and dump.

So, want to know how to measure flour the proper way?

Okay, first get your measuring cup:

Next, get a large spoon and scoop a spoonful of flour (note how the flour easily heaps well above the spoon, evidence that it’s settled and compacted): Put the spoonful into the measuring cup:

Continue with spooning the flour until it heaps well above the measuring cup:

Next, take the backside of a knife and run it across the top of the measuring cup:

This makes an even measuring…plus, it’s kind of fun:

Finally, dump the flour into your bowl, or, if you are doing things even more right, dump the flour you just measured into a sieve over a bowl and sift the flour through.

One tip that I heard that keeps me measuring accurately is to keep the spoon and knife in the flour jar so that it’s convenient and always available.

Do you make sure to measure your flour correctly? Or are you of the scoop and dump crowd?

Kitchen Tips – Trash Container

2010-06-01T00:01:00.000-07:00

While cooking, you often end up with little scraps that need to go in the trash before they get in your way, but taking it to the large trash can is time consuming…okay not very time consuming, but it can interrupt the flow of what you are doing.

How do I solve this? I get a small container in which I can just toss everything into without interrupting the flow and keeping it out of the way:

I use this container to put in those ends of garlic and green onions, onion skins, everything! Sometimes, depending on what I’m cooking, I get a larger container like a large Country Crock Butter container that I’ve cleaned out…it works perfect!

Deveining shrimp? There’s the container:

It’s a perfect solution!

Since the majority of what goes in here is food products, once we start our garden and composing, I’ll probably just take this out and dump into the compost as well!

There are occasions, when non-food trash goes in here though, the plastic from cheese slices when making grilled cheese sandwiches or cheese burgers is what comes to mind immediately.

So, how do you handle trash in the kitchen while you cook?

Picnics and Fun in Memory

2010-05-31T00:01:00.000-07:00

As you enjoy your picnics and fun with your family and friends today, please take a moment to bow your heads in thanks and prayers to those men and women who gave their lives so that you have the freedom to have these picnics and the security to know that your picnic won’t be interrupted with bombs or any other terrorist attack.

God Bless America! And, most of all, God Bless those who protect us!

Applebee’s Garlic Mashed Potato

2010-05-30T12:07:00.001-07:00

Another favorite from the America’s Most Wanted Recipes book. Completely worth it!

Tools:

Medium Pot

Knife

Cutting Board

measuring cups

Colander

Potato Masher or Fork

Ingredients:

2 lbs Potatoes, peeled and cut into 1” cubes (note, I never peel my potatoes, I like the skins even in the mashed potatoes…plus I’m too lazy to do it)

4 Garlic Cloves, peeled (these I peel…very important, can’t get away with not peeling these)

5 slices of Bacon cut into 1/2” pieces

1 cup thinly sliced Green Onions

1/2 cup low-fat Milk, warmed

1/2 cup low-fat Sour Cream

1 tsp Salt

1/4 tsp Pepper

Directions:

Fill your pot with water:

Wash your potatoes. I don’t have a “potato washer” or anything special like that. I go the simple route: cold running water and my two hands rubbing and twisting over the potato to get all the dirt off…really, that’s all you’re doing, getting all the dirt off from when they were growing in the dirt!

Carefully cut the potatoes into 1 inch cubes. It doesn’t have to be exact, but you do want some uniformity. The idea here is that the smaller pieces in boiling water cook much faster, right? I cut down the middle lengthwise before cutting into cubes, it’s easier to handle the potatoes. Please note, while cutting do NOT hold your hand like this…you’ll cut your fingers off…I know, I’ve been close before:

So, cut them into the small pieces:

Get your garlic ready:

Peel it and cut off the tips (especially the bottom end where it was connected to the rest of the bulb):

Put all those potatoes and garlic into the pot of water:

Turn on the pot to boil and get to work on slicing up the green onions:

Cut off the roots:

Slice them up nice and thin. When I slice up green onion I use EVERY BIT of them. People ask, “When do I stop cutting on a green onion?”

I say, “When there is no more to cut!”

Mmm, yummy!

I cook all my bacon on Saturday or Sunday for breakfast and then save it for the week for breakfast or cooking into dinners. If you haven’t done so, cook up the bacon, if you do it my way, just take out that cold bacon and chop it up:

Get your milk ready in a measuring cup to allow it to warm up. I put it right next to the stove. You don’t need it to be HOT, you just want it warm so it will incorporate more easily into the potatoes when it’s time:

Get your sour cream ready: Check on your potatoes:

Once they are done (fork tender) drain into a colander:

Set that aside:

You could put it back into the pot, but I hate having dishes to do so I always set aside and then do the next steps in the pot that is already dirty anyway.

If you’re like me and you cooked your bacon previously, make sure you save your bacon fat for recipes as well. Put some of that bacon fat into the pot. If you’re cooking your bacon right now, just keep some of the fat.

If you forgot to save bacon fat, just use olive oil:

Add the green onion and bacon (to warm it up, if you just cooked the bacon, don’t worry about adding it, take it out so it won’t burn):

Once the green onions are cooked, add the potatoes back into the pot:

Add the milk:

Add the sour cream:

A bit of salt and pepper:

And start mixing it up:

Mash like crazy, but not too crazy, you don’t want it to get too worked, it get’s gluey then. This is perfect:

My comments:

This recipes is to die for! I’m so touched that they actually used LOW FAT milk and sour cream, you know, because the bacon is so healthy, too! Just kidding, but I was a bit shocked at that! This is an awesome recipe and really somewhat basic. It’s a great way to kick up just plain old mashed potatoes!

Recipe:

Ingredients:

2 lbs POTATOES peeled and cut into 1-inch cubes

4 cloves GARLIC, peeled

5 slices BACON cut into 1/2 inch pieces

1 cup thinly sliced GREEN ONION

1/2 cup low-fat MILK warmed

1/2 cup low-fat SOUR CREAM

1 tsp SALT

1/4 tsp PEPPER

Directions:

In a large pot, immerse the potatoes and garlic in water

Boil until the potatoes are fork-tender, about 30 minutes

Fry the bacon in a skillet until crisp; drain on paper towels

Pour out all but 1 tsp of the bacon drippings from the pan

Add the green onions to the drippings, and sauté until soft but not brown. Return the bacon to the skillet and stir to combine

Drain the potatoes and garlic and return to the pot

Mash the potatoes with the milk, sour cream, salt, and pepper. Stir in the bacon and green onions

Quick and Easy – Mashed Sweet Potatoes

2010-05-29T19:09:00.001-07:00

This is a very easy, very simple recipe. It’s a bit on the long side of cooking, but it’s a “set it and forget it” kind of dish.

Take 1-2 whole sweet potatoes and peel them, then chop into small pieces:

Place those into a pot along with 1 TBS butter:

Add 1 TBS milk:

Add 1 tsp sugar:

Then, cover and heat on medium-low heat for 30 minutes or until they are fork soft. Sometimes it can take up to 40 minutes, it really depends on how big the chunks are you put in, the smaller the chunks, the less time it will take.

Once they are done, mash them with a fork or a potato masher (I use a fork).

Enjoy!

I have at times added a bit of brown sugar at the end, but that’s when I’m in the mood for something sweeter, but these are delicious!

I never thought I would say that I liked sweet potatoes, but I do love them!

Shrimp Linguine

2010-05-26T00:01:00.000-07:00

I made this the other night based off a recipe but totally not following the recipe at all…it’s a genetic gift, I get it from my mother. She has a knack of making Tuna casserole that has salmon because I didn’t have tuna and rice because I don’t have any noodles and instead of this I used this…in the end, it wasn’t Tuna casserole, but it always turned out pretty good anyway! I am glad to have carried on the tradition.

Tools:

Medium Pot

Large Skillet

Colander

Measuring Cups

Measuring Spoons

Wooden Spoon

Small Bowl

Ingredients:

1 lb medium Shrimp (peeled and deveined)

Salt and Pepper to taste

1/2 tsp Thyme

1 lb Linguine

2 TBS Butter

2 TBS Olive Oil

1 medium Onion

4 cloves Garlic, finely chopped

2 TBS Tomato Paste

1/2 cup Milk

3/4 cup Parmesan Cheese

Pinch of Sugar

1/2 fresh Italian Parsley

Half a Lemon

Directions:

Remember how to devein that shrimp? Well, do it again! Then, in a bowl, sprinkle them with the Salt, Pepper, and Thyme:

Give the bowl a little toss to coat the shrimp with those seasonings:

Then, set the bowl aside and get to the pasta. Fill the pot with water:

While the water is heating up to boiling, melt the butter and olive oil in the skillet:

Add the chopped onion and sauté until tender:

Your water should be about boiling now, add the pasta to the water:

Give the onion a stir and add the minced garlic, be sure to not let it burn:

Then, add the milk:

Add the parmesan (yes, it’s in there):

Add the Tomato Paste:

Don’t forget the pinch of sugar. Stir and continue to cook until blended:

Add the shrimp and cook for 2 minutes:

While that’s doing it’s thing, the pasta should be done to al dente (that’s soft, but has a little texture to it). Drain it and reserve some of the water just in case you might need it later.

Mix up that shrimp/onion/tomato/etc… mixture:

Add the pasta and mix:

Add the Italian Parsley:

Toss again and let cook for another 1 to 2 minutes until the shrimp is done:

Put into the serving dish and then squeeze the lemon over the dish.

Serve and enjoy!

My Comments:

This turned out so much better than I anticipated…oh so good! We both enjoyed it. There was plenty of leftover for lunch the next day. Word of caution: shrimp is generally not great the next day…when you heat it in the microwave you generally get a more chewy shrimp…not great, but I’m really not that picky with leftovers.

Ingredients:

1 lb medium Shrimp (peeled and deveined)

Salt and Pepper to taste

1/2 tsp Thyme

1 lb Linguine

2 TBS Butter

2 TBS Olive Oil

1 medium Onion

4 cloves Garlic, finely chopped

2 TBS Tomato Paste

1/2 cup Milk

3/4 cup Parmesan Cheese

Pinch of Sugar

1/2 fresh Italian Parsley

Half a Lemon

Directions:

Place the shrimp in a small bowl and sprinkle with Salt and Pepper and thyme, toss and let sit.

Boil pasta in water until al dente, drain and reserve some water in case needed later.

Melt butter in a large skillet with the olive oil over medium heat

Sauté onion until soft in the butter/oil

Add chopped garlic, stir and do not let the garlic burn

Add tomato paste, milk, parmesan and sugar, stir until blended

Add the shrimp and cook for 2 minutes

Add the pasta and toss. If it’s too thick, add a bit of the pasta water to moisten if necessary

Allow the shrimp to finish cooking another 1 to 2 minutes

Add Parsley, season to taste with salt and pepper.

Remove from heat, place in serving dish, and squeeze the lemon over the dish.

Serve!

Lemon Shrimp Pasta

2010-05-25T00:01:00.000-07:00

This is one of those simple dishes that are real fast to throw together and you can season it to your liking. This works as a hot dish in the winter and a cool dish in the summer. You can usually get this done in less than 30 minutes, depending on how fast you are at deveining shrimp.

Tools:

1 medium pot

Collander

Sharp Knife

Pasta Spoon

Ingredients:

Shrimp

Pasta

Italian Seasoning

Butter

Lemon (or lemon juice)

Green Onion

Directions:

Bring a pot of water to a boil, add the pasta:

Push the pasta into the water gently. Add seasoning to the water if you like (I added fresh basil this time):

When the pasta has about 5 minutes left, put your shrimp in the water right alongside the pasta:

By putting the shrimp right in the water, you make the dish come together faster AND you save yourself another dish to clean!

Once the pasta is done, drain into a collander:

Put it all into the serving bowl and toss with some butter (this will help the noodles to not stick, if you prefer, you can use olive oil):

Add a generous sprinkling of Italian Seasoning:

Slice up the green onion and put those on top as well:

Squeeze a fresh lemon over the entire thing:

Then, gently toss until well mixed:

Serve:

My Comments:

This is a really simple dish that is really good. It’s a family staple around here because of it’s simplicity. When I come home after a long day, it’s so easy to throw this together while I get things put away. It’s fast, simple, and easy!

Recipe:

Shrimp

Pasta

Italian Seasoning

Butter

Lemon (or lemon juice)

Green Onion

Directions:

Bring a pot of water to a boil, add the pasta

Five minutes before the pasta is done, add the shrimp

Drain the pasta and shrimp

In serving bowl, toss with butter (or olive oil), Italian Seasoning, Green Onions

Serve

Back to the Basics with Deveining Shrimp

2010-05-24T00:01:00.000-07:00

I know, I just did a Back to the Basics post yesterday and I really like to mix it up; however, this week we will be looking at TWO (count them one…two…) dishes that use shrimp, because I’m THAT kind of crazy.

Anyway, I figured that the best way to start into some shrimp dishes is to look at how to prepare shrimp.

I’ll never forget the first time I was introduced to deveining shrimp…I was in junior high and my mom called and said she was on the way home, “could you devein the shrimp?”

WHAT?!? What are you talking about? I had no clue. She quickly explained over the phone…I failed miserably, but then I quickly learned the proper approach.

What I have discovered is that any seafood is easier to handle when it’s just between frozen and thaw. So, take you shrimp:

Peel off the outer shell:

The easiest way is, if there is a head, pop that right off; however most of the time you buy them with the heads already removed. Okay, then grab the legs and peel back. This will usually leave the tail still on:

If you want to leave the tail on, you can; if not, it should just pop right off real easy. Typically I take it off but only because other people around here don’t like to deal with the tails. Me? I’m weird, depending on how they’re prepared, I’ll actually just munch through them…yes, weird, I know. The story of my life.

Okay, so now comes the hard part. I have found at times that there might even be TWO places that you need to cut out (once on the back and once on the belly side). You’re looking for a dark thin line that runs the length of the shrimp. Run a knife right down the middle of shrimp, lengthwise. You don’t want to cut all the way through, just a very thin cut to reach that line:

That line? Oh, it’s the poop line. Yeah, gross, that’s why we get rid of it.

Once you’ve made your cut, just simply pull out that thin line, it’ll come out real easy:

Want to see it again?

Find the line:

Make a cut:

Find that poop line:

Take it out:

It really is that easy. It’s just time consuming, tedious work.

I have also found, sometimes, if the heads are already off, you can actually see the line sitting at the front and you can just pull it right out. That works, too!

So, have you ever deveined shrimp before?

Back to the Basics with Artichoke

2010-05-22T22:03:00.001-07:00

I know I’ve been away for a bit, but I have a good excuse: I’ve been sick. Not so sick that I think it might be the end, just enough that I knew that if I missed 10 seconds of sleep I would cross that line and get that sick.

So, I have been taking advantage of sleep every second I can. I actually showed up to work 15 minutes one morning and took a 14 minute nap in the car…I’m not kidding!

Okay, so now I am well rested and ready to get some posts updated. It’s starting to be artichoke season. Oh who am I kidding, in my house it’s artichoke season ALL YEAR LONG! As long as I can find an artichoke, I will make it.

I grew up loving artichoke. I am married to a man who HATES artichoke. Seriously? Who hates artichoke? How did I marry a man like that? I can overlook that downfall for one reason: that means more artichoke for me!

Yep, I get to have an ENTIRE ARTICHOKE all by myself! SO worth marrying him ;)

I don’t know many people who don’t like artichoke in some form, but I love just munching and eating it. I usually make it as a meal for myself; or I have even been known to prepare an artichoke just to sit and watch a movie munching on it instead of a bowl of popcorn.

So, do you want to know how to make one of these? It is SO simple!

First, take your artichoke:

Cut that stem off to just below where the leaves meet. If you go any higher, leaves will fall off willy-nilly:

Then, cut off the top. I usually go about 1/2 an inch into the third row of leaves:

You basically want to get to about where the top of the inner leaves begin:

It’s an art that just takes a bit of trial and error. If you go too far down, it won’t hurt anything. If you don’t go far enough, it may just take a bit longer for the inside to get perfect, but still no harm.

Next, take a small pot and fill about 1-2 inches of water:

I like my small pot for just one because it fits it perfectly, but you can go bigger if necessary. If you are doing more than one, then you definitely need a bigger pot, but still only 1-2 inches of water:

Some people like to put lemon slices in or garlic or something, not me. I just like to steam it plain. Put the lid on:

And let it steam on LOW heat for a while…a LONG WHILE! It usually takes about 30-40 minutes to get it perfect, just keep checking on it. It will depend on the exact type, how tight the leaves are, how big it is, etc…

It’s ready when you can gently tug an outside leaf and it comes right off:

I use tongs for this because I am a wimp when it comes to hot things, but it works. Oh, you also might just need to test that leaf to make sure that all that yummy meat comes off easily:

Once it’s done, carefully remove and put it in a shallow bowl. I like a small bowl where it’s easy to get the leaves, but it’s not going to roll around on me:

Now, onto what to dip it in. Really, artichokes are good and healthy on their own; but we all know it’s about dipping it in melted butter with garlic, right? Well, there goes the health part of it right down the drain.

I’ve also known people who will use mayo to dip it in…again, probably not the healthiest.

My favorite way, lately, isn’t 100% healthy, but healthier than the other two options:

First, put about 2 TBS of olive oil in a dish:

Add 1TBS of white wine vinegar (I’ve also used red wine vinegar, but I draw the line at any other kind of vinegar, it just doesn’t work):

Then add 1TBS of mustard, I like to use dijon, but it works with plain mustard as well:

Then, add a healthy sprinkling of Italian Seasoning:

Now comes the hard part (no seriously, it takes some work here). Get a fork and whisk that concotion until it is all well blended:

You shoule NOT see a seperation at all of oil vinegar and mustard. It should look like one cohesive mixture:

I’m telling you, it does take time, just keep working at it and eventually it will come together. It generally takes me a good 5 minutes of constant work before it comes together perfectly.

Now, eat your way around all the leaves. Dipping, scraping off the meat. When you get to the inner leaves, sometimes I just dip those and bite the ends right off.

After a LONG while, you’ll get down to the last layer of inner leaves:

Right under there is a whole bunch of fibers (prickly and pointy and undigestible). DO NOT EAT THOSE!

You are now at the heart of this beautiful vegetable. But, you have to work for it a bit. Get a sharp knife, insert it at a downward angle just under the fibers that are there:

Again, if you’ve never done this, it’s an art. Even now, sometimes I cut too low, forcing myself to then go back and shave off some of that delectable meat. Other times, I don’t angle enough and end up having to shave off some of those fibers.

It’s no fun, but it’s worth it. So, pop off that cap you just cut out:

Discard the top, you won’t be eating that. Now, personally, I like to take that heart and cut it up into bit-sized pieces:

Then, I take those pieces and toss them into my dipping bowl with the remainder of my sauce:

Oh so good!

When I eat artichoke, I also have a trash bowl right next to me to deposit all my leaves. Don’t forget this. Very important!

Now, what are you waiting for. Go and get yourself some artichoke and make a meal! But first, you might have to fight me for them.

Have you ever made artichoke? What’s your favorite sauce for dipping? Share!

Lemon Crisps

2010-05-17T00:01:00.000-07:00

I saw this recipe a long while back on the Weight Watcher’s site. I had been planning on making them because, well, COOKIES that have LEMON in them? I’m there!

I didn’t make them, however, until well after we moved. The funny thing is that the weekend I made them ,the very next meeting, in our weekly newsletter at Weight Watchers, there was my Lemon Crisp recipe!

Oh, just so you know, these are as good as you’re imagining!

It makes 10 servings (about 4 cookies each serving)

Points: 2 WW points per serving

Tools:

Medium Bowl

Whisk

Spatula

Thin metal spatula

Spoon

Fine Grater

Baking Sheet

Parchment Paper (this is a MUST HAVE, don’t even attempt to try it with out this unless you have a sylicone sheet.

Measuring Spoons

Measuring Cups

Flour Sifter OR Fine Mesh Colander

Ingredients:

3 1/3 Tbsp Unsalted Butter, softened

1/2 Cup Sugar

2 large Egg Whites

1/3 Cup Cake Flour

1/2 tsp Vanilla Extract

2 tsp Lemon Zest, finely chopped

2 tsp Lime Zest, finely chopped

Directions:

Preheat oven to 350 do NOT forget to do this…I only tell you this because I care and, well, I have done this way too often to even mention, I just know what it’s like when people forget to preheat the oven…

Place parchment paper on 2 cookie sheets this is something that is absolutely necessary. Unless you have some of those silicone sheets, you must have the parchment paper. Even the best non-stick will not do. If you don’t have either of these, DO NOT attempt this recipe. If you do, don’t say I didn’t warn you. You are basically almost burning these to the paper…do you really want to clean that up?

Put the butter and sugar in to the bowl:

Cream butter and sugar in a medium bowl until light and fluffy it’s really not difficult if you do this by hand, but if you have a mixer, go for it.

Add egg whites and stir until just blended

Here’s the thing, I always crack my eggs into a separate dish and then dump it into whatever. I didn’t use to. I use to just crack that egg and put it into all the rest; I also used to make fun of my MIL for doing the separate bowl thing…then I learned my lesson. I cracked open an egg, dumped it in, and it was too late that I had contaminated the rest of my eggs with the blood filled egg…KID YOU NOT!

So, let that be a lesson to BOTH of us, huh? Crack your egs into a separate dish then dump into the main. Okay, now back to the cookies…mix in those eggs:

Sift cake flour over butter mixture and mix with a spoon

Fold in vanilla

Remove half the batter and place in a medium bowl, set aside. Fold lemon zest into one bowl and lime zest into other bowl, or keep batter in one bowl and stir in both lemon and lime zests Nope, I didn’t separate the batter, I didn’t even add lime. I love lemon too much. So, I made pure lemon cookies and, yes, I added double the lemon

The secret to grating lime peels is to do so and be careful to NOT get any of the white part in. Your lemon should look like this when done:

See how the white is still there? The white part will make it bitter in a bad way.

Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3 inches between each cookie

When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3 inches across I did NOT wait until the tray was full, I thinned out EACH one as I put it down…here’s my word of advise: If you think you made them thin enough…make them a bit thinner! No joke! I thought they were thin enough and they were by far NOT!

Bake until edges start to brown, about 4 to 5 minutes It actually took closer to 10 mintes each sheet but if I made them thinner, maybe. Although, even if I did make them thin enough, I still think a little longer would be necessary.

Remove from oven and quickly transfer to a cooling rack using a thin metal spatula See how the edges are crispy and thin? The thicker middle part is actually supposed to be crisper.

My Thoughts:

The next time I make these I will actually make them way thinner. I will also bake them for longer. Even after they cooled, they were still a bit too un-crisp as they stuck together in the cookie sheet.

They were, however, delicious! I love lemon!

3 1/3 Tbsp Unsalted Butter, softened

1/2 Cup Sugar

2 large Egg Whites

1/3 Cup Cake Flour

1/2 tsp Vanilla Extract

2 tsp Lemon Zest, finely chopped

2 tsp Lime Zest, finely chopped

Preheat oven to 350

Place parchment paper on 2 cookie sheets

Cream butter and sugar in a medium bowl until light and fluffy

Add egg whites and stir until just blended

Sift cake flour over butter mixture and mix with a spoon

Fold in vanilla

Remove half the batter and place in a medium bowl, set aside. Fold lemon zest into one bowl and lime zest into other bowl, or keep batter in one bowl and stir in both lemon and lime zests

Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3 inches between each cookie

When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3 inches across

Bake until edges start to brown, about 4 to 5 minutes

Remove from oven and quickly transfer to a cooling rack using a thin metal spatula

Pork Chops with Caramelized Onions

2010-05-16T15:03:00.001-07:00

Do you love onions? You will LOVE this recipe…that’s all I’m going to say about that!

Servings: 4

WW Points per serving: 7

Tools:

Broiler rack OR baking sheet

Wooden spoon

Sharp Knife

Large Skillet

Large Plastic Bag OR 4 small plastic bag and a small bowl

Ingredients:

1/3 Cup Balsamic Vinegar

1 TBS Sugar

1/4 tsp Salt

4 4-oz Lean Boneless Pork Loin Chops

1 TBS Olive Oil

3 Onions halved and thinly slices

1 Cup Chicken Broth

1 TBS All-Purpose Flour

1/4 tsp freshly Ground Pepper

Directions:

Lightly Oil the baking sheet so, when cooking, the pork chops won’t stick:

Preheat the broiler

Now, if you have a large plastic bag, use that to mix the marinade; me? I actually freeze my pork chops individually in small plastic bags so I just use each of those and mix the marinade in a bowl and then pour it into the bags.

For the marinade, mix about half the vinegar, all the salt, and about half the sugar:

Mix well until the sugar is dissolved:

Once mixed, add the pork chops OR, if you are as awesome as me, open each bag and pour about 1/4 of the mixture into each one:

Squeeze and knead the bags to make sure the marinade gets all over the pork chops: Set the pork chops aside for a while to allow to marinade and go work on the onions.

Heat the large skillet with the oil:

Chop up the onions and add to the hot oil:

Add the remaining sugar:

Then, cook until the onions begin to get lightly browned:

Once the onions are nicely browned, add the chicken broth. I didn’t have any chicken broth, so I used water. This worked out fine and is doable, it just means there will be a bit less flavor

Cook, stirring as needed, until most of the liquid is cooked off:

Then add the remaining vinegar:

And the flour and pepper:

Again, stir and cook:

Put the pork chops in the oven about 5 minutes on each side:

Once done, put the pork chops on the plate, top off with the onion and, if you are like me, add some sliced mushroom as well

My comments:

This was a VERY GOOD recipe! Then again, I LOVE onion! My husband liked it, but it wasn’t his favorite. Then again, he is NOT a big fan of onion. At least he doesn’t complain on the rare occasions I serve it.

Caramelizing the onion and the addition to Balsamic vinegar is just divine!

So, do you like onion?

Recipe:

1/3 Cup Balsamic Vinegar

1 TBS Sugar

1/4 tsp Salt

4 4-oz Lean Boneless Pork Loin Chops

1 TBS Olive Oil

3 Onions halved and thinly slices

1 Cup Chicken Broth

1 TBS All-Purpose Flour

1/4 tsp freshly Ground Pepper

Directions:

Spray boiler rack (or baking sheet if no broiler rack) with nonstick cooking spray (or lightly grease with oil).

Preheat broiler

In a sealable plastic bag, mix half the vinegar, half the sugar, and all the salt. Seal the bag and shake until the sugar dissolves.

Add the Pork Chops to the bag, squeeze of the air, and seal, turning bad to coat the pork chops. Set aside while you start with the onions.

In a large skillet, heat the oil. Add the onions and remaining sugar. Sautee until onions begin to brown

Add the broth (if you don’t have broth, water will work, it just won’t have as much flavor) and cook, stir as needed. Cook until most of the liquid evaporates.

Stir in the remaining vinegar, flour, and pepper. Cook, stirring as needed, until the onions are dark golden brown.

Drain the pork, discard the marinade. Broil the pork on rack (or baking sheet) until cooked through (about 5 minutes on each side).

Serve topped with the onion

Egg Salad

2010-05-15T11:53:00.001-07:00

I LOVE egg salad. I could probably live on it! Well, that and artichoke, avocados, and asparagus…okay, and Jalapeno Cheddar bread…and maybe apples, oh and DEFINITELY plums…ahem, where was I?

Oh, yeah, Egg Salad. I LOVE the stuff!

Mostly because it’s delicious, but also because it’s so easy to make. There are lost of recipes from simple to complex. It can be as simple as just mashing hard boiled eggs and mixing in some Mayo and Mustard and seasoning with salt and pepper.

Today, however, I’m going to show you my favorite recipe. There are no measurements because, well, when I make it I just eyeball everything.

Tools:

Bowl

Fork

Spoon

Ingredients:

Mayonnaise (in our house it’s Miracle Whip…but not because I prefer it…nope that is completely the husband…I like Mayo better, but I’m so cheap I refuse to buy both…so Miracle Whip it is)

Dijon mustard (yes, you can use regular mustard, but why would you when you can use Dijon?)

Italian Seasoning

Lemon (if you don’t have a lemon, bottled lemon juice will work, but why wouldn’t you when you have fresh lemons when you can get a bag of them for .98 at Fresh and Easy?)

Hard Boiled Eggs (I use two per person I am preparing for. If you want to make it a bit healthier, take out all but one of the egg yolks, but for purposes of this presentation, I used all the egg yolks…usually I only use one egg yolk)

Directions:

Now, get your Hard Boiled Eggs (you do remember how to make those, right?) Put them into your bowl:

Take the fork and just start mashing! This is really good therapy if you need to get out some frustrations:

Once they’re good and mashed, add a spoonful of Mayonnaise. Now this is why there are no measurements. Sometimes you need more and sometimes you need less. Just start on the conservative side. Remember, you can always add more, but you can’t take it out!

I judge by looking at how wet or dry my eggs are. Did I JUST take them out of the water? Or have they been out for a few days? If they just came out of the water, then you don’t need as much.

Also add a spoonful of the Dijon mustard:

You don’t want AS MUCH as the Mayo because it can get over powering, but you want to make sure you can taste it.

Mash all that together and add more if you think it needs it:

Now, take out the Italian seasoning and put a bunch on. You want to be able to see the seasoning in the salad, don’t skimp, but don’t put so much that it’ll be too noticeable:

Last, cut a lemon in half and squeeze in a half’s worth of lemon juice:

Give it one last mix and, if you won’t be using it immediately, refrigerate it…OR, if you’re like me and can’t wait, go ahead and serve it up. I could easily just eat this by the bowlful; however, for those more proper people out there, you might want to get a nice soft bread to serve it on.

SOFT BREAD is the key to a perfect egg salad sandwich! If you made some pita bread, let me tell you…PERFECT for egg salad! Just cut in half, open the pocket and fill it up:

Yes, it is as good as it looks

My Comments:

This is a delicious recipe and my go-to. My husband really likes it as well. I think the lemon, though surprising to have in the recipe, really adds to the flavor. It’s subtle…very subtle…but very good!

What are you waiting for? Go try it out!

Cooking Tools – Griddle/Hot Plate/Whatever

2010-05-14T20:48:00.001-07:00

Growing up, I don’t remember my mom cooking much on a griddle, if at all. Pancakes and everything were made on the stove top in a skillet. Same with bacon and everything else.

It wasn’t until much later that I ever saw anyone cook on one of these. I mean, I’m a preschool teacher, we use these in the classroom for crayon melts and things like that! But to use these in the home was a new thing for me.

However, I still registered for one when we were getting married because I thought that, possibly, I might enjoy using it…and I DO!

When we were getting married, I knew we would be living in my small one bedroom apartment. I needed something that would be a space saver, but still do what I needed it to do.

While registering at Target, I found the perfect griddle. The Rival Folding Griddle:

Let me tell you, I LOVE this thing! I don’t know what I would do without it. First and foremost, it takes up MINIMAL space:

It literally folds in half! It’s also easy to clean with the plates coming off in two pieces easily and dishwasher safe (as noted with the water spots):

It also has plenty of room! I was a bit unsure because, seriously, how much space can something that folds in half actually have for cooking? Well, A LOT!

What’s also nice and convenient is that both sides has its own temperature control. I have often set each side on a different temp for two different things. For example, last night I made hamburgers on one side on high heat and then toasted the buns on the other side at a lower heat.

The light is also nice. Why? Well, it let’s you know when it has reached the desired temperature! This way I don’t have to guess if it’s hot enough.

Now, there are only two of us so I usually only need to make to burgers (oh, and it’s nice having the two sides because, potentially, I could only heat ONE side and keep the other side cool). Last night we had friends over so I added a few more burgers:

As you can see, I can easily fit 4 burgers on one side.

There is also a groove that runs around the edge of each plate that leads to a hole where all the icky grease and fat run into. Each plate cleanly goes to it’s own hole into the conveniently placed container to catch it.

I have never had a problem with it leaking on the inside or anything. Even when things run down the crack in the middle, the grease is caught in the groove on the one plate and runs to the catch again.

What’s nice is the holes are the perfect size to allow for the grease and even the bigger pieces that break off to drain easily. As long as it’s on an even surface, I have never had a problem with drainage and have never had to “help it along”.

When I am done, it’s very easy to just pop off the plates. There’s a simple hook that holds it down tight and I just have to push it gently to get it to release:

Then, push the magic button to fold it up (it won’t go without pushing this button)

Fold it up, lock it closed:

Wrap the chord around the conveniently placed rack and call it a day

No, really, it’s that simple!

I absolutely LOVE this griddle. I can’t imagine what it would be like without it. I have made pancakes, burgers, bacon, grilled cheese sandwiches, french toast, and so much more. It’s easy to take out and put away and doesn’t take up much space at all.

I highly recommend every kitchen have a griddle and, if you’re looking for a good one, this really is worth it!

Oh, and it’s non-stick, too and I have NEVER had a problem with it. Often times I can easily just wipe it off with a wet paper towel.

Do you have a griddle?

Pita Chips

2010-05-13T19:20:00.001-07:00

Remember those pita breads we made the other day? Well, let’s do something with them, shall we? How about some pita chips? They are very simple to make and so much better than any other type of chip. I LOVE pita chips!

Tools:

Knife

Baking Sheet

Ingredients:

2 Pita Bread

Olive Oil

Salt

Other seasonings to taste (garlic, italian seasoning, etc…)

Directions:

Preheat oven to 450

Slice your pita breads into two round slices each:

Once they are cut, drizzle the olive oil over the cut side of each:

Use your fingers to spread the oil out across the bread if necessary, but it doesn’t have to be drench and spread all over, drizzled is perfect:

Slice the bread into 8 wedges each and layer in a single layer on a baking sheet:

Sprinkle with salt or any other seasoning you like. I actually forgot this step (oh yes I did) but it doesn’t work to put the seasoning on after they are baked so I just had plain chips…still delicious!

Bake for 5 minutes and check to see if they are golden brown…that’s what you’re looking for. It may take up to 9 minutes, but 5 minutes was exactly perfect for me…I mean, LOOK AT THOSE:

Let them cool and then enjoy!

My Comments:

This are so very simple! They’re almost easier than making chips from tortillas (there’s no flipping) and they are so good. They’re perfect chips for dipping or just eating plain. I highly recommend them! My husband loves them as well!

Recipe:

2 Pita Bread

Olive Oil

Salt

Other seasonings to taste (garlic, italian seasoning, etc…)

Directions:

Preheat oven to 450

Cut the pita around the edges to make two circles each

Drizzle Olive Oil over the cut side of the pita bread, use fingers to spread oil over pieces

Slice each circle into 8 wedges

Place slices on baking sheet in a single layer, sprinkle with salt and other seasonings

Bake for 5 minutes, check to see if they are golden brown, it may take up to 9 minutes

Take chips out and allow to cool

Enjoy!

Pita Bread

2010-05-11T00:01:00.000-07:00

I love Pita bread but I can never bring myself to buy it in the stores. (remember I am CHEAP? Yeah, I just can’t bring myself to pay the price when I have another loaf of bread sitting there for less than a dollar)

When this recipe came to my attention to make Pita Bread, I just had to try it! Oh….MY….GOODNESS! These are better than any other store bought pita bread I have EVER had…that and they made awesome pita chips (more on that later this week…maybe tomorrow).

Anyway, want to learn to make them?

Tools:

Bread Machine (if you don’t have one, you can do the work by hand kneading and mixing and letting it rise…it really is that simple)

Countertop

Rolling pin

Oven rack

Large Spatula (for moving bread in and out of oven)

Measuring cups and spoons

Ingredients:

1 Cup Warm Water

1 TBS Oil (I used olive, but you can use any kind)

1 tsp Salt

2 tsp Sugar

3 Cup All-Purpose Flour

1 1/2 tsp yeast (or one package yeast, yes it’s a bit more than that, but it still works

Directions:

Pour all ingredients into the Bread Pan. Water:

Salt:

Oil:

Sugar:

Flour:

Yeast:

Put it on dough cycle and press start:

Take out only once the timer goes off (you want it to rise nice an big, right?):

If you don’t have a bread machine, just knead all the dough together and let it rise quietly in a warm place

Lightly flour the counter top:

Turn out the dough onto the counter top and punch down…no really, get some aggression out! THIS is why people make dough from scratch…the punching and pushing and pulling!

So, punch that baby down and cut it into 8 equal pieces:

Roll each of those pieces into balls:

Then, on that lightly floured counter, take one ball at a time and roll out to about 6-7 inches wide:

Lay each piece on a lightly floured surface:

Cover with a dry towel (or two) and let rest quietly for about 25 minutes. You want them puffier, but they are going to stay flat and thin, just puffier:

While they are resting, preheat the oven to 500 (YES, FIVE ZERO ZERO, I know, it seems extreme, but it’s not). After they are well rested, place them in the oven directly on the oven rack…don’t worry, they’ll be fine, remember the taco shells we made this way?):

Don’t forget to be careful..it’s FIVE HUNDRED DEGREES IN THERE! Now, if you want to have some fun, watch through the window. These babies puff up big! I wish I knew how it all worked because, seriously, the science of it is a bit amazing to me:

I just can’t figure out how one FLAT ROLLED OUT piece of bread actually FILLS WITH AIR! It’s not like it’s two pieces layered together…it just baffles the mind…but there it is!

While they are in there, get two towels and dampen them. You don’t want them too wet lest your pita get soggy, just damp enough to keep them from drying out as they cool. Lay the towels out one on top of the other on a countertop:

After 4-5 minutes, check on those babies and see if they are lightly browned yet. They should be. Take them out and place them in a single layer between the two towels:

They will stay poofy for a bit (yes, it’s my own made up word, but you know what it means), but after they are cooled down, they look something like this:

Yes, all you have to do now is cut in half and fill…oh, and don’t forget to enjoy!

My Comments:

I am a fairly decent cook; I am far from a chef, but I feed us pretty well. The husband doesn’t really complain about my food unless it’s really bad (and I have had a few that were bad…not many, but they have happened). However, if he comments on it being “good” then I know it’s something awesome!

I know, saying nothing means it’s good; saying it’s good means it’s awesome-make-me-that-every-day-please got a little confusing for me, too, when we were first married…oh well, it works for us!

Anyway, he really liked the pita bread and the pita chips that came after…oh, stay tuned for those! They will be coming this week!

Tell me, do you get the science behind the poofiness? Please explain if you can! It’s like magic!

Pita Bread

Ingredients:

1 cup warm water

1 TBS oil

1 tsp salt

2 tsp sugar

3 cup all purpose flour

1 ½ tsp dry yeast

Directions:

In bread machine pan combine ingredients and put on dough cycle

Punch dough down and turn onto a lightly floured surface

Cut dough into 8 equal pieces and roll each piece into a ball

On a lightly floured surface, roll each ball into a 6— or 7-inch circle

Set them aside on a lightly floured surface and cover loosely with a dry towel

Let rest for 25 minutes until they are slightly puffy

Meanwhile, preheat oven to 500 degrees

Place dough directly on the oven rack and bake for 4–5 minutes until just slightly browned…these will puff up while cooking, don't worry, they'll come back down after resting a while; the important thing is SLIGHTLY brown, you don't want too brown

Remove from oven and immediately wrap/layer pita breads in between two damp towel, to soften. Continue baking the remaining breads if there is more

Allow bread to completely cool before using

Back to the Basics with Hard Boiled Eggs

2010-05-10T00:01:00.000-07:00

There is one thing that I am nervous about cooking…EVERY TIME! I have only once had a bad experience with it, but Hard Boiling Eggs makes me anxious!

Why? Because you never know how they will come out until you crack that shell. It’s scary for me to not know what is going on inside that shell. Will the egg be cooked all the way through? Will it be runny? Is it really done?

Maybe one reason is that nothing changes in the egg to tell you what is going on inside. I mean, the egg shell remains the EXACT SAME COLOR and it still looks like an egg when it is done. Nervous!

Except for one time when I didn’t let them boil long enough and the yolks were a little too undone (not runny, a bit solid, but definitely not cooked through…but they still tasted fine), I haven’t had too much of a mishap.

I’ve also learned from, talking to several people, that there doesn’t seem to be any one way to do this. Every way seems to work well, you just have to find the way that works best for you and makes you the most comfortable.

Want to know how I do mine?

Okay, here goes:

First, place your eggs in a single layer at the bottom of a pot:

Yes, this pot is too big for these four eggs, but my more appropriately sized pot was being used and, well, I’m impatient like that. You’ll find out in a minute why you shouldn’t have so much extra room in the pot…like my cliff hanger?

Okay, fill that pot with COLD water until it is just covering the eggs:

You don’t need more than that, just covering, but definitely completely covered.

Place the pot on the stove and turn onto medium heat. You want to gently and slowly heat the water to boiling. Boil for 5 minutes. This is what happens if there is too much room in the pot for the eggs:

See, while boiling, the eggs bounced around a little too much and cracked enough that one of the eggs cracked open and part of the yolk slowly seeped out…in strings because it boiled and cooked as it came out. It is still edible, so you don’t have to toss it, but is that really how you want your eggs to come out? So, get the proper size pot, will ya?

Once they boil for 5 minutes, take them off the heat. If you want to make it really easy to peel them, immediately dump them into a strainer and rinse with COLD water. Keep the cold water coming until the eggs are cool to the touch.

This will help make the eggs easier to peel.

That’s it! It really is that easy!

Do you have a different strategy to hard boiling eggs?

Honey Wheat Bread Machine Bread

2010-05-09T20:20:00.000-07:00

I know not everyone is as high-tech as me and has a bread machine…oh yeah, I just got one a few weeks ago and only because my mom didn’t want hers anymore and was kind enough to pack it in an empty piece of luggage for a flight in just to give it to me (true story). However, I’m sure some of you have a bread machine and will greatly appreciate some recipes, right?

For those of you who don’t have one, that’s okay. I have found that bread really is as simple as mixing the ingredients together and kneading for a while, letting it rest, and kneading it for a bit more, then, let it rest and rise and then bake it…it’s that simple! So, even if you don’t have a machine to do it for you, you can still make these recipes by hand (goodness knows I’ve done that many times and, I have found, sourdough doesn’t work well in bread machines so I end up still making that by hand).

Let’s start with a simple, but yummy, bread, shall we? This is a Honey Wheat Bread and makes a small loaf.

Tools:

Bread machine

Measuring cups and spoons

Yes, it really is that minimal

Ingredients:

1 Cup warm water

1/4 Cup vegetable oil (used canola and it worked beautifully)

2 TBS honey

1 tsp salt

2 Cups bread flour

1 Cup whole wheat flour (I actually didn’t have this and just used 3 cups bread flour…worked out great)

1 package of Active dry yeast

Directions:

Pour in the water:

Then the oil:

Next the honey:

Now the salt:

Next, the flour:

ALL of it:

Last, the yeast:

You can see that this time I used the Rapid Rise; I had it in my cabinet because I thought it MUST be rapid rise from a previous recipe I tried (and failed…yes, I admit, not everything turns out perfectly for me when I cook…actually, it rarely turns out perfectly).

The Fresh and Easy, my absolutely favorite store, only carries yeast in the packets; I may have to break down and go to the other store for the jar of yeast, especially since I use it so often now. However, before I break down and go there, I have written a note of request to Fresh and Easy and am hoping that they might see the error of their ways and start having yeast available in jars…I’m just saying!

Where were we? Oh yes, cut open that packet and pour it in:

One of the reasons I really want to get yeast in a jar is because, rumor has it, that you don’t need as much yeast in the recipes as it holds in each package, but what are you going to do with an open package?

One thing that you must understand about me is that when it comes to cooking, I’m really cheap. No, really! The reason I make so many things from scratch is because it saves me TONS of money doing so! Yeah, the benefit is that I get to cook, but I would go for some of the processed foods if it were cheaper…maybe…Okay, I’d probably still make them from scratch, but really I started it all because I am just plain CHEAP!

Now, look inside the bread pan thingy and make sure it looks good:

Yes, if you notice, the wet ingredients are on the bottom while the dry ingredients kind of float on top keeping the yeast nice and dry on the top there.

If you are going to have it start immediately, this isn’t too big a deal. However, if you are planning a delay start so that it begins while you are sleeping and you wake up to nice warm homemade bread, well, it’s a good idea to keep the yeast as far from the wet ingredients as possible so it doesn’t activate too soon.

Now, plop that bread pan right into the machine:

Make sure to press all the magic buttons according to your machine’s instructions. I like a light crust, so I make sure to press that button:

If I want it to start later, I push the timer, but this occasion I wanted it NOW…well, 4 hours from now, but you get the idea, right?

If you’re a kid at heart like me, you’ll hover over the window and watch the magic as things start to mix together. No, really, I could stand for hours and just watch it mix things together doing all the hard work:

Then it rises and does it’s magic things:

Then, because I also have the attention span of a fly, I get side tracked and suddenly it is much later than the bread was due to be done, but that doesn’t matter a bit:

It still looks good and yummy. Pop that baby out of the bread pan:

Most pans are extremely non-stick and they slide right out. On occasion mine doesn’t pop out but that has nothing to do with the non-stick and everything to do with the paddle not wanting to give up the yumminess.

Now, admire your small loaf of bread:

But don’t just admire it too long, cut into that baby! Look, I was so excited about this loaf that I forgot to take a picture of the slices! It was good!

My Comments:

Now, I love this bread because it is very versatile. I can easily cut this thin and use it to make sandwiches. I can also cut it thick and use it to make French toast. Oh, and the garlic bread this makes? Yummy! It really is a great all around bread.

A side note on making breads, I have heard that you don’t need bread flour to make bread, but since it doesn’t cost anymore than all-purpose, I go ahead and buy the bread flour. This way, my all-purpose is there when I need it for other things like cookies…I’m just saying!

Also, I’ve heard that in bread machines it doesn’t matter if it’s quick acting or regular yeast. I have used both in different recipes and have pretty much the same results with either one. The breads turn out fine; so don’t not make bread just because it’s not quick rise yeast…both are good.

Finally, I am going to start a new form here. I’m going to walk you through the recipe, but then at the end of the post I will be putting the recipe. This way, if you’re like me and want to print it out, you can easily just copy and paste what is there…OR you can visit me (friend me?) over at Key Ingredient (my screen name is mynenni). I’m hoping to put up recipes as I post them over here. What do you think? To all of that? The recipes at the end…the joining me at key ingredient…etc…?

Honey Wheat Bread Machine Bread

1 Cup warm WATER

1/4 Cup VEGETABLE OIL

2 TBS HONEY

1 tsp SALT

2 Cup BREAD FLOUR

1 Cup WHOLE WHEAT FLOUR

1 package ACTIVE DRY YEAST

Directions:

In bread pan, place all ingredients in the order listed above. Select basic bread setting (make sure to select crust color, size if necessary, etc…)

Cooking Tips – Is it still good?

2010-05-08T21:09:00.001-07:00

One of the ~~arguments~~ ~~debates~~ ~~heated discussions~~ conversations we often get into around here is about the “expiration” date on items.

In reality, they aren’t expiration dates, rather “sell by” dates…my dear husband has been trained by his mother* that the date on the bottle of milk is the date to toss it out!

I’m not kidding you! Seriously! Stop laughing, it’s frustrating. Want to know how I solve this? I, literally, BLACK OUT the date on the milk. This solve most of our problems because I don’t get frustrated with him secretly throwing out a half gallon of milk when I know it’s perfectly good AND it allows me to still serve it to him and he’ll drink it because, apparently, when I black it out the milk inside the bottle doesn’t get the memo on the date that says “Okay, it’s almost midnight, 20 more seconds and you have to go sour!”

I have honestly used that argument with him; the one about the milk just waiting for the date on the bottle to decide, “okay, I’m going bad now.” Why? Because, I kid you not, one night at about 9:30 he had a glass of milk. The next morning, at about 7:30, I put breakfast out and he WOULD NOT DRINK THE MILK because the date on the bottle was that day!

It’s not just milk, either. It’s EVERYTHING! I could kill the person who decided that every single item on the grocery store shelf needed to have a date on the darn bottle/box/can/jar/etc… There are some things that will last forever. Forget the fact that the man does not cook a thing!!! I could almost see if he actually cooked something, but the most cooking he does is to stick something in the microwave to reheat it!

Now, some of these things will lose QUALITY, but they don’t go bad. They just don’t taste as good. Would I serve them to anyone other than me? Eh, probably not. However, that date does not mean I must toss it out!

Oh, and don’t get me started on the freezing argument because I seriously don’t know how/when he determines something that has been frozen reaches it’s date but you can keep it for x amount of time if it’s been frozen but not past x amount of time.

So I have found a website that has helped me debate my side solve our little problem. I LOVE this website and decided that I should pass it on to all of you should you have a husband that is remotely as particular as mine about food (forget the fact that he would eat at the nasty, gross fast food places and other places where you now they aren’t so particular about tossing food on their dates).

What I love about this site is that you can type in ANYTHING…I seriously mean anything in the search bar and know when you should toss it regularly, when you should toss it if you freeze it, and handy tips in determining if it’s no good.

Oh yes, this site has won me many arguments stopped many arguments before they even begin…I love it!

So, are you on the use-milk-before-the-date-on-the-bottle group or the use-milk-until-it-starts-to-taste-funny group? Tell me I’m not alone and that it’s weird that the husband in this house is more concerned about dates on food, right?

*Please note that I LOVE my mother-in-law. Her and I? Best buds! Seriously, I mean it. She doesn’t even read this blog and I’m saying it, so you know it must be true, right? There are just some things that she taught her boys that makes it very difficult to be a rational wife at times…who’s with me?

Back to the Basics with…Corn

2010-05-06T00:01:00.001-07:00

We all have to start somewhere, right? I figured on occasion I might just go “back to the basics”. These segments will be how to do something that many of us might be considered “basic” cooking skills, but I know there is someone out there who doesn’t know.

I’ll start with corn. To be honest, this is something that I never really knew how to make myself until a few years ago. I’m talking corn on the cob, not just corn from a can…I mean, that’s just throw in a pot and heat.

Corn on the cob, however, isn’t much more difficult.

First, get a large pot and fill it with water:

Next, take out your corn cobs…they most likely still have their husks on them, right? If not, skip way down.

Just grab at the top there and pull down. You want to make sure to get the hair from as well…as much as possible:

Continue around the cob:

Once it’s all peeled down, snap it off at the base. This way you’ll also snap off the rest of the stalk as well:

Repeat with as many cobs as you have…we do two at a time since there are two of us:

Now, I like the small cobs just because I find them easier to handle. If you want the full cob, skip the next step. If you want the small cobs, grip one cob in both hands:

Quickly and with force, snap it in two:

It’s really that easy!

Now, drop the corn into the pot of water and then turn the stove on to medium-high heat:

After the corn begins to boil, let it boil for about 5 minutes and then turn off the heat and cover:

Wait at least 10 minutes before taking out!

It really is THAT easy!

Now, I like my corn on the cob with just butter and salt and pepper. One of the girls at work told me about putting mayonnaise and parmesan cheese on them. I’m not sure about that but she swears it’s delicious and someone else overheard our conversation and confirmed it. I may be brave enough some day.

Have you ever tried corn that way? What’s your favorite way to enjoy corn on the cob?

Holiday Cookies

2010-05-06T00:01:00.000-07:00

What? It’s not the holidays? Oh, well…um I’m planning ahead! Yeah that’s it!

I like to make sure our cookie jar always has cookies in it. I also like to mix it up and have different cookies each time…actually, since we’ve moved I’ve made about 5 different batches and haven’t repeated cookies yet. Not to so that I won’t ever repeat, but I’m trying for a good variety.

I was looking for something fairly simple and quick. I got simple, and, although it didn’t take forever, there is some “wait time” for the dough to rest and get firm and all that.

Serves: (makes about 3 dozen cookies) at 1 cookie, makes 36 servings

Weight Watcher Points: 2 per cookie

Ingredients:

2 1/2 cup All-Purpose Flour

3/4 cup Superfine Sugar

1/4 tsp Salt

16 TBS (2 sticks) unsalted butter, cut into 1/2 inch pieces and softened

2 TBS cream cheese, softened

2 tsp Vanilla Extract

Tools:

Okay, you need more than in the picture, but really not much more

Whisk

Large Bowl

Cookie sheets

Parchment Paper

Rolling Pin

Cookie cutters or butter knife (I don’t have cookie cutters…maybe someday)

Cooling Rack

Directions:

First, if you don’t have Superfine Sugar, don’t panic, you can make some. Just pour a cup of regular sugar into a food processor and turn on for 30 seconds to 1 minute:

There you have it! Superfine sugar!

Now, whisk the flour, sugar, and salt together in a large bowl. I typically use a salt grinder with sea salt, I learned after this recipe that I should have used regular table salt. The salt doesn’t dissolve and spread through the mixture and you end up with literal chunks of salt…don’t repeat my mistake.

Now, beat the butter into the flour mixture ONE PIECE AT A TIME. If you don’t have a mixer know that I am extremely jealous of you right about now. If you don’t have a mixer, know that you are not alone. So, use your whisk to beat in the butter:

I learned that it’s actually much better if you use a firm up and down, almost chopping, motion with the whisk to really get that butter broken up and mixed into the flour mixture. Do this until all the butter is in and the mixture looks a little crumbly and is slightly wet:

Beat in the cream cheese and vanilla:

Keep beating until large lumps begin to form and it looks something like this:

While in the bowl still, knead the dough until it forms a large cohesive mass. Basically, you are pressing together all those large lumps:

Turn it out onto a clean counter (really, do recipes have to say this? I mean, are you going to put it out on a dirty counter?):

Then cut it into two equal portions and form those pieces into 2 discs about 4-inches in diameter:

Wrap each of those discs separately in plastic wrap then put in the refrigerator for 20-30 minutes until it gets firm:

While you wait, clean up your mess! I mean, really! Dirty countertops and everything!

Oh, and preheat your oven to 375 and put the rack in the middle of the oven.

Line your cookie sheet (or sheets, I have multiple and like to have them ready to go) with parchment paper. I don’t typically use parchment paper, but this time I did and I think it was a wise move. I don’t know for sure, but something inside me said they might stick if I didn’t.

Now, take out ONE disc of dough (no need to take out both, let the other remain cold. It’s easier to work with) and place it on a piece of parchment on the counter:

Cover it with another piece of parchment (another important thing because it will STICK to the rolling pin. I don’t know from experience, but I can imagine with the stickiness of this dough):

Roll the dough with a rolling pin:

Flatten that sucker to about 1/8 of an inch thickness

Now, if you have cookie cutters, use those. I don’t have cookie cutters but that doesn’t stop me! I used a butter knife and cut the dough into squares:

If you use cookie cutters, know that the dough really should only be rolled out TWICE: roll the first time then, pile and press the scraps together, re-refrigerate, and roll out one last time, cut the shapes again and any scraps? Well, eat ‘em I guess. The multiple rolling overworks the dough.

Okay, after your shapes are cut, spread them onto a parchment-lined cookie sheet about an inch apart. They don’t really spread too much, so closer is okay.

Bake for about 10 minutes until light golden brown.

While they are baking, start the next batch so it’s ready to go in when the first batch comes out.

When done, take the sheet out of the oven and let cool on the sheet for about 2 minutes. Then, transfer to a cooling rack for about 30 minutes…or, if you’re like me, until they are cool to the touch.

Why? Oh, glad you asked. I only have ONE cooling rack and with another batch coming out I have to make room! Quickly! Someday I will buy myself at least one more cooling rack, until then, I make it work.

Oh, another way to make room on the cooling rack is to hand out cookies to the husband and stepson who are anxiously waiting to taste-test…and you should probably taste one as well…you know, to prove to them that you didn’t poison them!

My comments:

This recipe? Delicious! Soft, chewy, and oh so good! You can put some frosting or a simple glaze on them, but they are just as tasty on their own.

My stepson loved them, my husband devoured them, and I have definitely enjoyed my share.

I’m not sure why these are called Holiday Cookies because I can sure enjoy them just about anytime of the year. What’s your favorite Holiday type cookie? (Don’t ignore this question. It might just be me fishing for cookie recipes to look up for you come holiday season!)

Note to Self

2010-05-05T00:01:00.000-07:00

When cooking a meal intended for posting on this awesome cooking blog, make sure the BATTERY in the CAMERA is charged! Otherwise, you won't have a post!

Okay, now you know why it's been quiet here, know that I have a great cookie recipe, I have a very good recipe on pork chops, oh and so many more great recipes.

I also have another cookbook review, product review, and some kitchen tips.

Stay tuned! Don't go anywhere! Tomorrow there will be a real post!

While we're talking, however, how are you doing? Is there any recipe or tip you'd like to see me address? Complex to simple works for me. From how to make fresh pasta to how to cook a burger! Let me know!

Cookbook Review and IHOP Pancakes

2010-05-02T00:01:00.000-07:00

My dear husband came home the other day with two cookbooks for me…you get to benefit from his selection as well as I think this is a perfect place to review them.

The first cookbook is America’s Most Wanted Recipes by Ron Douglas. These are “delicious recipes from your family’s favorite restaurants.”

My mouth was watering as I was looking through it. It includes recipes like KFC’s Buttermilk Biscuits, Denny’s Country Gravy, Dairy Queen Ice Cream, Chili’s Enchilada Soup, Applebee’s Fiesta Lime Chicken, and many more! There are more than 200 recipes in here from 57 different restaurants!

I can’t wait to try Red Lobster’s Cheddar Biscuits…I mean, seriously! Have you had those in the restaurant? Those are reason alone to go to Red Lobster!

I wanted to try something simple to start with and the next meal was breakfast so, I went for the IHOP pancakes:

Servings: 4

Weight Watcher Points: 6

Ingredients:

1 1/4 Cup sifted all-purpose flour

1 tsp Baking Powder

1 tsp Baking Soda

Pinch of Salt

1 Egg, beaten

1 1/4 cup Buttermilk (if you don’t have any, check out the buttermilk substitute)

2 TBS butter, melted

1/4 cup Sugar

Tools:

Griddle (I like my electric griddle, but any kind will work)

Whisk

Measuring Cups

Measuring Spoons

Flour Sifter (not pictured)

Medium sized bowl for mixing ingredients (note, see that white Tupperware bowl? Yeah, I ALWAYS make my pancakes in that bowl. Why? For 100% sentimental reasons. My mom has that exact same bowl and it’s the some one she uses to make HER pancakes in…seeing it just says “pancakes” for me…I don’t use it for anything else)

Directions:

Turn on griddle to get it nice and hot. I set mine between 350 and 375

Sift together the flour, baking powder, baking soda, and salt:

Okay, I forgot to add in the baking powder, baking soda, and salt into the sifter so after I sifted the flour, I just stirred it with the whisk. This keeps the air in the mixture and gets it all combines:

In a separate bowl, combine the egg and buttermilk (I just used the container that I made the buttermilk substitute in):

Add the egg and buttermilk mixture to the flour mixture and stir ONLY UNTIL SMOOTH…you don’t want to overwork the flour:

Blend in the melted butter and sugar:

Again, make sure not to mix too much, you just want to mix until blended:

Cook on a medium-hot lightly greased griddle, using about 1/4 cup of batter for each pancake. Drop the batter onto the griddle in 5-inch-wide circles:

Cook until the pancakes are brown on one side and around the edges. The best way to tell is to see bubbles on the top and the edges beginning to cook:

Then flip and brown on the other side:

This is where you might have to peek underneath to see if it’s browned yet:

I like to put them in a dish with a lid to keep them warm:

My comments:

This recipe was excellent! In my husband’s words, “The taste like restaurant pancakes.”

I usually make just the box recipe but I am now no longer going to do that. These were definitely fluffier, lighter, and delicious! As a Weight Watcher member, I find they are completely worth the 6 points (plus a few more for the syrup). Next time I’ll actually probably top these with some banana slices or something.

The note on the page also suggests to add fresh fruit to the batter and I will be exploring that option more.

This cookbook is one that I will be playing with quite often in the future! I am so excited about so many of the recipes. I can’t wait to get started on more!

What restaurant has your favorite pancakes?

Substitution for BUTTERMILK

2010-05-01T14:59:00.001-07:00

There are many times that I find myself looking at a recipe saying, “Man, if only I had…, I could make that recipe.”

Tell me I’m not alone. There are others out there, right? Right?

The most common thing I find is I don’t have buttermilk. I know, you would think I run across it in a recipe enough times that I would put it on my “must have for the kitchen” list, right? You’d be thinking wrong.

I just can’t seem to force myself to buy buttermilk; I don’t know why. Maybe because I really don’t want to drink it and if it’s for only one purpose or one use and not for eating, I really struggle with buying it.

I know, my logic doesn’t work.

I HAVE found, however, that there are ways around the buttermilk issue…make a substitute.

Now, I wouldn’t use this method if I were using a recipe like salad dressing, it wouldn’t work too well (please don’t ask me about the time I discovered this through experience). However, in things like pancakes (a recipe that you will be seeing soon…maybe even tomorrow, you’ll just have to tune in to find out), or cakes or cookies, etc… the substitute works out wonderfully!

Want to know how to substitute when you don’t have any buttermilk?

First, measure out 1 cup of milk:

Take a fresh lemon:

What? You don’t have a fresh lemon? That’s okay, I’ve used lemon juice from a bottle before and it worked just fine.

Roll your lemon a bit to get the juices flowing before you cut into it, cut it in half:

Squeeze 1 Tablespoon lemon juice into the milk:

Oh, you don’t think I can eyeball that, do you? Yeah, I can’t do that. I took out a measuring spoon:

So, mix in the lemon juice and then just let it sit for at least 5 minutes.

It should thicken up a bit and then be ready to use.

Use it in any recipe that calls for buttermilk, but especially recipes where buttermilk is not the main flavor.

What other substitutions would you like to know about?

Kitchen Tools-Kitchen Towels

2010-04-28T00:01:00.000-07:00

There are many tools, appliances, things that you can buy to have in your kitchen. There are entire stores dedicated to tools and supplies for kitchens (home and business).

However, I have found that there are many supplies that you really don't need. There are others that are a must have. I am going to start a series on here about the tools in my kitchen.

I have a very loose/general rule in my kitchen as to what I bring in for it: the tool has to have more than one purpose!

Now, there are some items that have only one purpose that you just can't do without...I can't think of anything specific right now, but there are some.

There are also some items that, on the surface, have only one purpose, but I find when you are creative with their uses, they have more than one use. Take for example an egg slices. You know, the kind that slices hard boiled eggs into perfect round slices or wedges? Well, you can use those to slice up soft fruits for fruit salads quickly and even some soft cheese as well. See! Multiple uses.

I'll be reviewing some of those items as well later, however to day, as the title indicates, I want to talk about a MUST HAVE for every kitchen.

You cannot have a kitchen without the kitchen towel...multiple kitchen towels! I have THREE hanging on my oven door and another one sitting by the sink and, often time, I have one more hanging on my shoulder; plus let's not forget the drawer full of about 6 more that I have waiting for their turn.

I like my towels to be absorbent. I see kitchen towels that are a thin material and I really don't like those; however, if you do and it works for you, I'm not going to knock it.

For our wedding, someone got us this set here from Target and, since it's red, it's my favorite:

It's also my favorite because those are the thickest towels in my collection. Yes, I use the pot holder there as well, but not nearly as much as the towels and, actually, very rarely. See, towels aren't just for drying. I use them all the time for many tasks:

Drying Dishes after washing*

Drying Dishes as they come out of the Dishwasher**

Drying hands after washing

Drying hands after handling wet foods

As a drop cloth on the floor when I am getting messy

Wiping up spills off the floor***

Cleaning off tops of cans before opening

Drying fruit after washing

As Pot Holders (be sure it's DRY)

Sweeping off the countertop from crumbs****

To cover bread dough or other items that need to "rest"

To cover items to keep them warm

To cover items to keep them clean and other things out of them as they wait

.........

*yes, I know air drying is best, but sometimes you need that item immediately

**you know how the cups and other items pool water on the tops there...yeah

***Yes, I make sure to immediately put it in the laundry after being on the floor; or I just leave it there for immediately future spills during the preparation...yes, I'm THAT messy at times

****Yes, I'm THAT messy; but I also sweep up immediately, oh, I really sweep them into the sink, but you get the idea

The kitchen towel is a staple to the kitchen at all times. I rarely ever use a potholder. I just fold up the towel and call it a day. Need to rest a hot pot down? Towel!

So, what do you use your kitchen towels for? Do you prefer thick and absorbent or thin and pretty?

Open Faced Breakfast Sandwich

2010-04-25T00:01:00.000-07:00

As I was laying in bed Saturday morning wondering what I was going to make for breakfast, I suddenly had a brain storm that, in my humble opinion, was brilliant! I’d make an open faced breakfast sandwich! After all I had fresh home made bread from my new-to-me bread machine! This would be perfect!

Just a note, this recipe is, in pieces, pretty simple. However, if you are not a person who can multi-task in the kitchen, it may be a bit more difficult. You could do each step one at a time, however, I found that making it so that it all comes together at once is a bit better. Although, if you wait until the sauce for last, it works out so that it warms up anything that might have gotten cold as it waited.

Serves: 2

WW Points: I haven’t put it in to determine the number of points, but I think it might be higher on the points side.

Ingredients:

2 think slices of bread (use Texas toast if you don’t have homemade, I sliced my homemade into 1” thick slices)

Butter (to taste for buttering bread)

3 eggs

1-2 slices of onion

2-4 mushrooms

3 TBS Butter

3 TBS Flour

2 Cups milk

Fresh Ground Pepper to taste

Tools:

Toaster

Butter Knife

Whisk

Small bowl

Spatula

Skillet

Sauce pan

Directions:

I’m going to give the directions for each, but remember that these are tasks that you will be doing almost simultaneously.

For the bread, if you are using homemade, slice two slices about an inch thick. Toast the bread in the toaster.

When the bread comes out of the toaster,place on center of plate and butter.

If you like them (and I love them, but my husband doesn’t), put a thin slice of onion on the bread:

Thinly slice the mushrooms and put those on the bread as well:

This is the foundation to your open-faced sandwich. Now, if you (or your husband-I’m-just-saying) doesn’t like onions or mushrooms, then you can leave those out; however I think they add a lot of flavor.

Okay, now, while the toast is toasting and the butter melting (we’ll get to that in another step) crack the eggs leaving one whole egg and just egg whites from the rest into a bowl.

Put a splash of milk into the egg and scramble them up:

In the heated skillet, put some oil: Put the egg in the skillet: Now, if you do it like me, put that skillet in a heated oven to finish cooking, otherwise, you can just flip it like an omelet or even scramble. I’m actually pretty sure that a fried egg would be really tasty on this as well. Cut it in half and place the egg over the bread/mushroom/onions

Okay, now, while the toast is toasting and the skillet is heating and/or the eggs are in the oven, put the 3 TBS of butter in a sauce pan and gently melt:

You want it well melted and, according to your taste, you can even brown it just a little. It gives a bit of a nuttier flavor.

Add one TBS of flour:

Whisk it together and add another TBS of butter.

If it DOESN’T look like this, then add another TBS of flour, if it does, then you don’t need any more flour…but you NEED it to look like this: See how the butter and the flour make a thick paste? That’s what you need.

Now, this is wear things get tricky because, most likely, this may be where the toast and egg are really ready for some attention. Try to plan it so that it’s just before this step…it takes some practice, but I know you can do it.

So, now take the 2 cups of milk and add JUST A LITTLE TINY BIT! When they say SLOWLY add milk, they mean SLOWLY add milk.

Add just a splash to cover the flour and butter mixture and whisk together.

Once you start this process you are going to be tied up because you need to CONSTANTLY stir/whisk the mixture in the sauce pan.

Once the first bit of milk has completely absorbed the flour mixture and it is smooth with no lumps:

Slowly whisk in more milk. The idea is SLOW. Drizzle it in so that you are not overwhelming the HOT mixture with COLD milk, you want to give the milk a chance to stay hot and the cooler milk to heat up quickly.

Remember…KEEP WHISKING/STIRRING; you don’t want it to burn on the bottom and it will happen!

Add some freshly ground pepper, to taste, I like it peppery:

And, you guessed it, KEEP WHISKING/STIRRING

Keep this up until it begins to bubble and boil. The boiling will help thicken the sauce. You need to continue with the stirring until it’s as thick as you like it. I like mine a lot thick, but not gloppy.

A good way to test is to stick a knife or a spoon in the sauce and, if it sticks to the utensil it’s ready:

Now, drizzle the sauce over the egg…oh who am I kidding, pour that sauce right over that!

Just pour it on!

My Thoughts:

Good for you? Heck no! But this is a great country type of breakfast. The country gravy (or as I call it, white sauce) if delicious and very easy to make). The egg, thick bread, mushrooms, and onions really make this absolutely delectable!

My husband very much enjoyed it and this is a breakfast that lasted me until late in the afternoon. Which really made it worth the points that I am sure it cost because, wow it’s good!