Tomatillo Cilantro Rice

This is a little concauction that I came up with last night, and I must say- it turned out pretty dang good!!

Ingredients:

1 cup uncooked rice (not minute rice)
cooking oil
1 tomatillo, pureed
1/2 medium lime, juiced
1/2 medium lime zest
1/4 poblano pepper, seeded and pureed (may skip this or sub with any other pepper including jalapeno)
1-1 1/2 tsp garlic powder
2 chicken bullion cubes, dissolved
6-8 sprigs of cilantro, remove leaves and chop fine
1 Tbsp minced onion
salt
pepper

Directions

Fry rice in sauce pan with cooking oil (just enough oil to coat rice) on high heat. Fry rice until golden brown, stirring constantly.

Measure the amount of liquid that your particular rice calls for (mine is a 2:1 liquid:rice ratio) using lime juice, tomatillo puree, poblano pepper puree (puree these together) and chicken bullion.

Side note--I hate microwaving food, so to dissolve the bullion cubes, I will typically add just enough water to cover the top of the cubes in my pyrex measuring cup and microwave that small amount of water for about 1-2 minutes until cubes are dissolved. Then add other liquids to measuring cup and top off with water to reach desired liquid amount. Add lime juice and chicken bullion first in case your tomatillo puree is more than the required liquid amount.

Add liquid, minced onion and garlic to rice and cook according to package directions. 3 minutes before rice is done cooking sprinkle cilantro and lime zest over the top. Once rice is fully cooked, fluff with fork and salt and pepper to taste.

Now, I made up this recipe from memory of what I did to make it. So if there is something too vague or missing, let me know! :)

How to de-skin a chile pepper

When using peppers such as Poblano, Pasilla, Anaheim or even a green pepper its best to remove the thin outer skin prior to eating. Sounds easier said than done, right? Not the case. Its actually quite easily done by roasting the pepper.


There are a couple ways you can roast the peppers. 1- high heat on the BBQ grill. 2- medium/high heat on your oven broiler or 3- the flame on your gas cook top using a steaming basket.


I prefer the first option because its less mess, but have done it all 3 ways in the past.


So here is how you do it:

• Wash and dry chiles





• Get your heat source ready. Fire up the BBQ or preheat the broiler.





• Place chile on (or under) heat, turning every minute or so until the skin is blackened. Your end result should be 60% to 75% of the chile being blackened. If you think it looks like you're burning the chile, you're doing id right!





• Remove from heat (tongs are a great tool for this) and place in a plastic bag. Seal bag and let chiles sweat for about 10 minutes. This process allows the chiles to continue to cook, and will make it much easier to peel skins. My dad puts the bag in the fridge- which I have found this is useful when on a time crunch and I need the peppers to cool quickly so I can touch them to remove the skin.





• Carefully remove skins one at a time by rubbing the skins with your fingers. I do this over my sink since removing charred skins tends to make a bit of a mess. Try to avoid running chiles under water in as much as that lessens the flavor by removing oils.

For those of us who are unfamiliar with chiles and peppers here is a great visual guide.

Buffalo Chicken Enchiladas

These enchiladas are a great twist on the classic.My husband has decided this is the best meal he has ever had! (gee, that says a lot about my cooking right!) I cooked up half these, and put the other half in the freezer.







Ingredients
9 Tortillas
3 boneless, skinless chicken breasts, cooked and shredded
1- 10 oz can red enchilada sauce
2 tablespoons ketchup
2 tablespoons bbq sauce (optional)
1/3 to 1/2 cup buffalo wing sauce (depending on how "wingey" you want them to taste)
1 cup Mexican blend cheese, shredded
3 oz Gorgonzola cheese, crumbled (I cheaped out and used Feta and it was excellent)
1/4 yellow onion, chopped
1 red (or green) pepper, chopped
2 green onions, chopped
1/2 cup fresh cilantro, chopped

Directions



Preheat oven to 375 degrees.
Whisk together enchilada sauce, ketchup, bbq sauce and wing sauce in a bowl. Set aside.
In a separate bowl, combine shredded chicken, yellow onion, red pepper, 1/2 cup shredded cheese and 3/4 cup of the sauce mixture.
Spray 9x13 baking dish with non stick spray then drizzle a bit of the enchilada sauce in bottom of pan.
Fill tortillas with a couple heaping spoon fulls of chicken mixture. Roll and place in baking pan seams down.
Pour remaining enchilada sauce over the top of tortillas, then sprinkle remaining cheese on top. Bake for 20-25 min.
Sprinkle Gorgonzola cheese over top of enchiladas immediately after removing from oven. Garnish with cilantro and green onions.

Pecan Pie

I am starting to test pie recipes in preparation for THanksgiving. This one is uber yummy!
You will want to start the crust well in advance (maybe even the day before) It needs to spend plenty of time in the fridge. You will definitely wand to measure out and chill your shortening the night before.


Makes enough for one 9-inch pie
Crust
1 1/4cups all-purpose flour, plus extra for rolling out the dough
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled
6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
3–4tablespoons ice water
INSTRUCTIONS
1. Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until mixture resembles coarse crumbs. Transfer to large bowl.
2. Sprinkle 3 tablespoons water over flour mixture. Using rubber spatula, stir mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature before using.)
3. Let chilled dough soften slightly at room temperature, about 10 minutes. Working on lightly floured work surface, roll dough into 12-inch circle. Transfer dough to pie plate. Trim, fold, and crimp edges.
4.place in pie plate. Cover unbaked pie shell with plastic wrap and refrigerate 40 minutes.


Pecan pie filling
3 eggs
1 cup sugar
3/4 cup light corn syrup
2 Tbsp melted butter
2 tsp vanilla extract
1/4 tsp salt
1 cup pecan halves + some to decorate top if desired
2/3 cup pecans chopped


place pizza stone on bottom rack of oven. Preheat oven to 350 degrees for at least 30 mins.

For filling. Mix eggs and first 5 ingredients. stir in pecans. if desired decorate top of pie with extra pecan halves

place pie directly on hot pizza stone bake for 55 minutes.
Baking on hot pizza stone will help ensure that the bottom crust browns properly

remove pie from oven and cool on cooling rack until completely cool about 4 hrs( or if you are super impatient like i am, until it is mostly cool, and it will still be good a touch warmish)

Raspberry Pie Bars

We made these last week for Kelsey to take to a work potluck. The original recipe calls for blackberries, but the lady that sells the blackberries at the farmer's market forgot them last Saturday, so I picked up some raspberries from her instead.

Raspberry Pie Bars
adapted from Rebecca Rather, The Pastry Queen from pink-parsley.com

Crust and Topping

•3 cups all-purpose flour
•1 1/2 cups sugar
•1/4 tsp salt
•1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

•4 large eggs
•2 cups sugar
•1 cup sour cream
•3/4 cup flour
•pinch salt
•zest of 1/2 lemon
•1 tsp almond extract
•2 (16-oz) packages frozen blackberries, thawed and drained (or raspberries or any berry)

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Cucumber-Tomato Sandwiches on Artisan Bread

These are one of my favorite things to eat in the summer...my grandma always used to make them for us when we were at her house during the summer time.

Cucumber-Tomato Sandwiches on Artisan Bread

Artisan Bread
Cucumbers
Tomatoes
Mayo
Lemon Pepepr


Artisan Bread
from theitaliandishblog.com
(this is seriously the EASIEST and TASTIEST bread I have ever made and it's $.40 per loaf!)

makes four 1 pound loaves

3 cups lukewarm water
1-1/2 tablespoons granulated fast acting yeast (2 packets)
1-1/2 tablespoons kosher or other coarse salt
6-1/2 cups unsifted, unbleached all purpose white flour *

Mixing and Storing the Dough

1. Warm the water slightly. It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours.

2. Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid (I used an ice cream bucket).

3. Mix in the flour - kneading is unnecessary. Add all of the flour at once, measuring the flour by scooping it and leveling it off with a knife. Mix with a wooden spoon - do not knead. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes. The dough should be wet and loose.

4. Allow to rise. Cover with a lid (not airtight). You want the gases to be able to escape a little. You can also do this in a large bowl, cover tightly with plastic wrap and puncture a small hole in the top. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. Longer rising times will not hurt your dough. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it's best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

Baking

5. Shape your loaf. Place a piece of baking parchment paper. Sprinkle the surface of your dough in the container with flour. Pull up and cut off about a 1-pound piece of dough (about the size of a grapefruit), using scissors or a serrated knife. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go. Dust your hands with flour if you need to. This is just to prevent sticking - you don't want to incorporate the flour into the dough. The top of the dough should be smooth - the object here is to create a "gluten cloak" or "surface tension". It doesn't matter what the bottom looks like, but you need to have a smooth, tight top. This whole step should take about 30 seconds! Place the dough onto your parchment paper.

6. Let the loaf rise for about 30 - 40 minutes (it does not need to be covered). If it doesn't look like it has risen much, don't worry - it will in the oven. This is called "oven spring".

7. Preheat a baking stone on the middle rack in the oven for at least 20 minutes at 450 degrees F. Place an empty rimmed baking pan or broiler pan on a rack below the baking stone. This pan is for holding water for steam in the baking step. (If you don't have a baking stone, you can use a baking sheet, but you will not get the crisp crust on the bottom. You will still have a great loaf of bread.)

8. Dust the loaf with a little flour and slash the top with a knife. This slashing is necessary to release some of the trapped gas, which can deform your bread. It also makes the top of your bread look pretty - you can slash the bread in a tic tac toe pattern, a cross, or just parallel slashes. You need a very sharp knife or a razor blade - you don't want the blade to drag across the dough and pull it. As the bread bakes, this area opens and is known as "the bloom". Remember to score the loaves right before baking.

9. Bake. Set a cup of water next to your oven. Slide the bread (including the parchment paper) right onto the hot baking stone. Quickly pour the water right into the pan underneath the baking stone and close the oven door. This creates the necessary steam to make a nice crisp crust on the bread. Bake at 450 F for about 30 - 35 minutes, depending on the size of your loaf. Make sure the crust is a deep golden brown. When you remove the loaf from the oven, you will hear it crackle for a while. In baking terms, this is called "sing" and it is exactly what you want.

10. Cool. Allow the bread to cool for the best flavor and texture. It's tempting to eat it when it's warm, and that's fine, but the texture is better after the bread has cooled.

11. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use for up to 14 days. Every day your bread will improve in flavor. Cut off and shape more loaves as you need them. When your dough is gone, don't clean the container. Go ahead and mix another batch - the remaining bits of dough will contribute flavor to the next batch, much like a sourdough starter does!


Tip: If your bread is gummy on the inside, try either increasing the amount of flour by 1/4 cup and/or increasing the baking time by 5-10 minutes.

Stuffed French Toast

This is for Jame!

Stuffed French Toast
from sixsistersstuff.blogspot.com via pinterest



Ingredients

Batter:
2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Filling:
1 1/2 cups cream cheese
1/4 cup dark chocolate chips
1/2 cup medium-diced banana
1/8 cup orange juice
1/4 cup sugar
1 teaspoon pure vanilla extract

Syrup:
1 cup sugar
1 cup water
3 cinnamon sticks
Butter, as needed
4 (2-inch thick) pieces challah bread (I just used a loaf of french bread from the bakery!)
Vanilla ice cream, for serving, optional (We used whipped cream)
Fresh berries, for serving, optional

Directions
Batter:
Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Filling:
Fold all ingredients together in a bowl until well incorporated but not completely smooth.

Syrup:
Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

French Toast:
Preheat oven to 350 degrees F.
Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer french toast to oven and bake for 8 minutes.
Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

Chocolate Banoffee Tart

Another one made by Landon (from the Baker's Bible), it is fast becoming one of our VERY favorite desserts EVER!

Chocolate Banoffee Tart

9-in deep pie pan lined with chocolate pie crust
2 15-oz cans sweetened condensed milk
6 oz good-quality milk chocolate, chopped
2/3 c heavy cream
1 T corn syrup
2 T unsalted butter
3 ripe bananas

White Chocolate Whipped Cream
1 3/4 c whipping cream
6 oz good-quality white chocolate, grated
1/2 t vanilla extract
cocoa powder, for dusting

Puncture each of the cans of milk (prevents possible explosion while cooking). Put them in a medium saucepan and add enough water to cover. Bring to a boil then reduce the heat and simmer, covered, for about 2 hours. Be sure to top up with water. (Some milk may leak but this does not matter.) Carefully remove tins from water and cool.
in medium saucepan over a medium-low heat, combine until smooth and melted, stirring constantly. Pour into prepared crust and refrigerate until set, which should take about 1 hour.
Prepare white chocolate whipped cream. In a small saucepan over medium heat, bring 1/2 cup of cream to a boil. Remove from heat and stir in grated white chocolate all at once, stirring until completely smooth. Stir in vanilla essence. Strain into medium bowl and cool to room temperature.
Scrape condensed milk into bowl. Whisk thickened "toffee" until smooth. Immediately spread evenly over chocolate layer in the pie shell.
Slice the bananas thinly and arrange them in the overlapping concentric circles over the toffee layer in the tart case. In a medium bowl, whisk the remaining cream until stiff peaks form. Fold a spoonful into the white chocolate cream to lighten it, then fold in the remaining cream. Spoon over the banana layer and spread to the edge. Dust the top with cocoa if you like. Refrigerate until ready to serve.

Mexican Crullers (Churros)

Do you know how much Landon LOVES churros?! He made these for us a couple of weeks ago for breakfast. Don't let the shape deter you, they were better than the real thing, we just don't have a cookie press to make them pretty...This one came from

Mexican Crullers (Churros)
from foodnetwork.com

Ingredients
Crullers:
1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs

Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

Stuffed Zucchini

This recipe comes from kayotic kitchen.

Stuffed Zucchini

Ingredients:
1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese (we used a combo of whatever we had in the fridge)
pepper

Optional: bacon (this is mandatory in our home!)

Directions:

Preheat your oven to 400 (200C).
Give the zucchini a good scrub.
Slice them in half length-ways. You can trim the ends if you like. I never do, I kinda like how rustic it makes them look.
Spoon out the guts. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little.
When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.
Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.
Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.
Lightly butter a baking dish and put the zucchini boats in.
Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.
Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Stuffed Focaccia with Roasted Pepper Vinaigrette

This recipe comes from myrecipes.com .

Stuffed Focaccia with Roasted Pepper Vinaigrette

Ingredients
1 (9-inch) round loaf focaccia bread (we used this recipe)
Roasted Pepper Vinaigrette, divided
1 (3-ounce) log goat cheese, crumbled
1/4 cup pine nuts or slivered almonds
1 deli-roasted chicken
3 cups mixed baby lettuces
1/2 pint grape or cherry tomatoes, halved

Preparation
Cut bread in half horizontally, using a serrated knife; place, cut sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper Vinaigrette. Sprinkle evenly with goat cheese and pine nuts.
Bake at 400° for 6 to 8 minutes or until lightly browned.
Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom bread half. Top with lettuce and tomatoes; cover with top bread half. Cut into 6 wedges. Serve immediately with remaining 1/2 cup Roasted Pepper Vinaigrette.

Chicken Burrito Pizza

Pizza Dough

1/2 c bread flour
1/2 c whole wheat flour
1/4 t active dry yeast
1/4 t salt
1/2 t sugar
6 T cold water

In large mixing bowl, combine dry ingredients, then create well in center and add the water. Using your hands, gently combine dough for about 3-4 minutes or until it comes together.
Move dough to lightly floured surface, knead for 10 min. or until firm and smooth. Form into ball. Cover with clean dish towel; let rest for 5 min.
Using rolling pin, roll out dough to form 11-in circle; place on round metal pizza pan with small holes so dough just reaches but doesn't overlap edges. (We used a baking stone.) Let rest for 45 min. before adding toppings.

Chicken Burrito Pizza

Pizza:
2 T salsa
1 11-in pizza crust
1 c shredded low fat mozzarella
1 4-oz chicken breast, grilled and diced
4 T black beans
1/2 red onion, thinly sliced

Pico de Gallo:
1 large tomato, diced
1 small green chili, diced
1 T chopped fresh cilantro
1/2 red onion, diced
salt

Preheat oven to 450*. Spread salsa evenly over prepared dough, then sprinkle with mozzarella. Top with chicken, black beans, and onion, bake for 7-10 min or until edges of crust are golden.
Meanwhile, combine tomato, chili, cilantro, and onion in small bowl; season with salt and set aside.
Remove pizza from oven, cut into 12 slices, place on serving tray. Top with pico de gallo and guacamole.

Pina Colada Smoothie

Pina Colada Smoothie
from smoothieweb.com

Ingredients

■5 Tbs. Coconut milk
■2 1/2 cups pineapple juice
■1/2 cup vanilla ice cream
■1/2 frozen banana (chunks)
■1 1/2 cups frozen pineapple chunks

Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting
until smooth. While the machine is running, movethe stir stick around
counter-clockwise to aid mixing. Serve immediately. Each recipe
serves 3-5.

Creamy Sweet Pea & Pancetta

This recipe comes from Rachael Ray:

Creamy Sweet Pea and Pancetta Soup

1 T olive oil
4 thick slices pancetta, chopped (we just use cubed ham sometimes)
1 small onion, chopped
1 garlic clove, chopped
Leaves from 3-4 thyme sprigs
2 c chicken stock
1 10-oz box frozen peas
1/4 c mascarpone cheese
salt and pepper

Heat medium sauce pot over medium high heat with oil once around pan. Add pancetta and cook til crisp, 3-4 min. Remove pancetta and drain on paper towel. Return pot to stove over medium heat then add onions, garlic, thyme and cook, stirring frequently, for 5 min. Add the chicken stock and turn heat up to high. When stock boils, reduce to simmer and cook 5 minutes more. Add peas and cook for another 2 minutes. Transfer soup to a blender or food processor along with mascarpone and puree until smooth. Do this in 2 batches in order to avoid mess. Return soup to pot. To thicken, turn heat back on and reduce to desired consistency, 3-5 min. Season with salt and pepper, serve topped with crispy pancetta.

Summer Vegetable Crepes

Summer Vegetable Crepes

Ingredients
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (we made our own)

Preparation
1.Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2.Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3.To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

NutritionPer serving: 302 calories; 17 g fat ( 8 g sat , 6 g mono ); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.

Indoor Pulled pork

This is yet another America's test kitchen Recipe
IT IS FANTASTIC!! Beware your oven will be on most of the day so it is better for a cool day!
http://www.americastestkitchen.com/recipes/detail.php?docid=21331

INGREDIENTS
Pork
1cup plus 2 teaspoons table salt
1/2cup plus 2 tablespoons sugar
3tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
1/4cup yellow mustard
2tablespoons ground black pepper
2tablespoons smoked paprika (see note)
1teaspoon cayenne pepper
Sweet and Tangy Barbecue Sauce
1 1/2cups ketchup
1/4cup light or mild molasses
2tablespoons Worcestershire sauce
1tablespoon hot sauce
1/2teaspoon table salt
1/2teaspoon ground black pepper
INSTRUCTIONS
1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.

2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.

4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.

5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl; whisk in sauce ingredients.

6. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing remaining sauce separately.

TECHNIQUE
CUTTING PORK BUTT IN HALF

Halving the pork increases its surface area, which creates more flavorful bark.


Holding your knife parallel to the cutting board, press one hand flat against the top of the pork butt while cutting horizontally

Baked Potato and Broccoli Soup

Okay...so I'm sorry that I have been MIA for months now but to be honest with you...I don't cook in the summer. But now that Autumn is officially upon us, I am in the kitchen more. And yesterday I made homemade soup to celebrate the first of Fall. So easy, so fast, and so less fattening than the original...enjoy!!

Prep: 20 minutes, Cook: 20 minutes

1/4 cup all-purpose flour
2 (14 1/4 ounce) cans low-sodium fat free chicken broth, divided
3 cups peeled, cubed potatoes (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced fat milk
1 (8 ounce) block 2% reduced fat sharp cheddar cheese, shredded

cheese, fully cooked bacon pieces and green onion for garnish

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients

Ham-Stuffed Manicotti

Ham Stuffed Manicotti

•14 manicotti shells
•1 onion, chopped
•2 cloves minced garlic
•¼ cup butter
•3 cups cubed ham
•1/3 cup grated parmesan cheese
•6 Tbsp. butter
•6 Tbsp. flour
•3 cups milk
•½ tsp. pepper
•2 cups shredded Swiss cheese
•½ cup grated parmesan cheese

Method:
Cook manicotti as directed. (Half the time if freezing.) Drain and set aside. Sauté onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture.
In a saucepan, melt 6 tablespoons butter. Stir in flour and heat until bubbly. Add milk and pepper. Whisk while cooking on medium to medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix ¼ of this cheese sauce with the ham mixture. Fill the manicotti shells with ham mixture. (A baby spoon works great to get the mixture into the shells without making such a mess.) If freezing, see directions below. Otherwise, spread half of the remaining cheese sauce in the bottom of a greased 9X13 pan. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Freezing directions: Spread half of the remaining cheese sauce in the bottom of a greased disposable pan. Place filled shells in pan and cover with remaining sauce. Cover and freeze.

Cherry Tomato, Mozzarella, Zucchini Pie

This comes from Martha Stewart and is SO DANG YUMMY!

Cherry Tomato, Mozzarella, Zucchini Pie

2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini (we used sliced fresh mozzarella)
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk

Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.

2.Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.

3.Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.

4.Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes

Open-Face-Pesto-Turkey Burger

We tried this recipe for our first BBQ of the season! I'm a lover of pesto/tomato/mozzarella combos... It did not disappoint!

1 lb. uncooked ground chicken or turkey (we used turkey)

4 TBSP. basil pesto

1/4 c. finely shredded parmesan cheese

3 cloves garlic, minced

1/4 tsp kosher salt, or salt

2- 3 inch slices of ciabatta bread (or you can use rustic italian bread)

2 TBSP olive oil

4 slices fresh mozzarella

2 c. fresh basil leaves, arugula, or spring mix (I did a few basil leaves and the rest spring mix)

8 small tomatoe slices

ground black pepper

In a bowl, combine turkey, 1/2 the pesto, the parmesan cheese, garlic and salt. Shape in four 1/2- inch-thick oval patties (to fit bread).

Horizontally halve ciabatta. Brush cut sides of breat with olive oil, set aside.

Preheat grill to MED heat, place patties on grill rack over heat and cook 10-13 min until meat is no longer pink, turning once 1/2 way through grilling.

Top each patty w/ mozzarella cheese. Cover and grill 1-2 more min till cheese is melted.

Also add bread to top grill rack at this time 1-2 minutes till toasted.

Arrange basil (or greens) on toasted bread. Top w/ turkey patties, tomato slices and remaining pesto. Sprinkle coarsely ground black pepper.

We drizzled a tiny bit of balsamic vinegar on as well and it was yummy!

*Makes 4 servings

Pollo Alla Gratella for Two

This is super yummy thanks to the Cameron's for sharing!
Serves 2

CHICKEN:
2 9 oz. chicken breasts, fillet into thirds or fourths and pounded flat so they're all the same size and thickness, marinated in the following marinade. Sear in the pan over med high heat, then finish in the over cooking at 350 degrees in the marinade for 15 minutes or so.

MARINADE:
Ingredients:

3T Salad Oil
1 1/2 T Balsamic Vinegar
1/4 tsp. Minced Garlic

Directions:

Whisk rapidly for 30 seconds. Marinate for at least 1 hr.

GORGONZOLA CREAM SAUCE:
Ingredients:
1 sm package baby bella mushrooms
8 Artichoke quarters (do not use marinated artichokes)
1/4 C Sundried tomatoes
3T Gorgonzola cheese
1/2 C heavy cream
Pinch Salt
Pinch Pepper to taste
3 T White wine
1 T Olive oil

Directions:

In a saute pan on medium heat,Sautee mushrooms in butter until golden brown 5=7 mins. add olive oil, artichoke hearts, sun dried tomatoes, salt, pepper and saute for 1-2minutes, tossing occasionally.

Add white wine, cheese and cream and reduce heat. Simmer until cheese is fully melted, approx. 3-4 minutes.

Serve chicken and sauce with roasted garlic pasta

Roasted Garlic Pasta

ROASTED GARLIC PASTA:
Serve with Pollo Alla Gratella

Ingredients:

1/4 C roasted garlic cloves
Pinch salt
Pinch pepper
1/3 T crushed red pepper
2 C capellini pasta, cooked al dente
2 T. olive oil
2T butter

Directions:
There are many ways to roast garlic. I like to cut the top off of an entire head, drizzle with olive oil, salt and pepper,wrap in foil and bake at 300 til done 30-60 mins .

On medium heat, add to saute pan: oil, garlic, salt and pepper and crushed red pepper and continue to sautee until golden brown. Add pasta and butter toss until coated and ready to serve.

Ham Loaf

I know this sounds and kinda looks gross, but it is the best Easter entree ever! We even use the leftovers for sandwiches and it is yummy!


Ham Loaf

1 lb sausage
1 ½ lbs ham (ground)
1 c soda crackers
2 eggs
1 c milk
½ t. pepper

Grind ham, mix above ingredients together and form loaf.

Glaze
1 ½ c brown sugar
1/2 c vinegar
½ c water
1 T mustard

Mix together pour over ham loaf. Bake 2 hours at 325, baste often.

Nothing BUNT cake

This is a MUST TRY. If you have not tried Nothing Bundt Cakes (Las Vegas or UT.) You won't understand the excitement, but this is so dang close to the real thing!

1 pkg. devils food cake with out pudding
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. Semi sweet chocolate chips

Cream cheese frosting:
· 4 oz cream cheese, softened
· 3/4 cup butter softened
· 1/2-1 tsp vanilla
· 1 Tbsp milk
· 2 cups powdered sugar


Mix first six ingredients together with a beater, slow speed fot 30. Add chocolate chips.
Pour into a greased bunt cake pan (cooking spray works best). Cook in
oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20
mins. Remove from pan. (I think it tastes best if you put it on a
serving plate, wrap it well in Saran Wrap, and let it sit overnight in
the fridge before frosting and serving..)

In a medium bowl, cream
together the cream cheese and butter. Mix in the vanilla,
then gradually stir in the powdered sugar

Chicken Lo Mein

This recipe comes from ksl.com.

Chicken Lo Mein

Ingredients:
•1/2 pound skinless boneless chicken breast halves
•1/2 pound snap pea pods -- strings removed (2 cups)
•6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup)
•1/2 (9 ounce) package refrigerated linguine (we used thin spaghetti noodles)
•2 teaspoons cornstarch
•1 teaspoon sugar
•2 teaspoons water
•1/3 cup fat-free reduced-sodium chicken broth
•1 tablespoon soy sauce
•4 cloves garlic -- finely chopped
•2 teaspoons finely chopped gingerroot (forgot to pick this up and it was still good)
•Toasted sesame seed -- if desired

1. Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips.
2. Heat 2 quarts water to boiling in 3-quart saucepan.
3. Add pea pods, carrots and linguine; heat to boiling.
4. Boil 2 to 3 minutes or until linguine is just tender; drain. 5. Mix cornstarch, sugar and water.
6. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture.
7. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble.
8. Add chicken; stir-fry about 2 minutes or until chicken is white.
9. Stir broth mixture; stir into chicken mixture.
10. Stir in pea pods, carrots and linguine.
11. Cook 2 minutes, stirring occasionally.
12. Sprinkle with toasted sesame seed.

Boilermaker Tailgate Chili

This recipe comes from allrecipes.com and is Landon's "award-winning" chili.

Boilermaker Tailgate Chili

Ingredients
2 pounds ground beef
chuck 1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions 1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Whole Wheat Waffels

These are a new family favorite! They have whole wheat flour and olive oil, and we serve it up with homemade buttermilk to cancel out all of the healthy-ness! AND they freeze great, just pop them in the toaster on a low heat untildefrosted and warm.

3 eggs separated
1 1/2 c buttermilk
1/2 c olive oil (doesn't need to be extra virgin or expensive)
2 cups fresh ground whole wheat flour
1 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Pre-heat waffle iron
Beat egg whites until stiff
mix dry ingredients in large bowl. Mix wet ingredients in a separate bowl, and add to dry ingred, gently fold in egg whites half at a time until just incorporated.

Cook on greased waffle iron until crispy.
Serve with Buttermilk Syrup

Buttermilk Syrup

In LARGE sauce pan melt 1 stick butter
stir in 1 cup sugar cook 2 mins
add 1/2 cup buttermilk, Stir until well incorperated
remove from heat and add:
1 tsp corn syrup
1 tsp baking soda- will foam up (this is why you needed the LARGE pan...)
Return to heat and cook 1 min more
add 1 tsp good quality vanilla

Serve over whole wheat waffles
Store in glass jar or other air tight container in fridge up to one month

Tarts

This recipe comes from my sister-in-law's family cookbook.
Tarts
1/2 c shortening
1/2 c butter, softened
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour
Mix together: shortening, butter, sugar, egg, almond extract, and flour. Grease mini muffin tins. Pat dough into tins. Coat bottom and sides of tins. Place tins on cookie sheet to bake. Bake at 375* for 12 minutes. Cool. Filling: large pkg vanilla pudding 1 c milk 1 c sour cream 1/4 t almond extract pie filling or fresh fruit Combine vanilla pudding, milk, sour cream, and almond extract. Fill cooled tarts with filling. Top with your favorite pie filling or fresh fruit. Store in refrigerator. The pudding part of this recipe wasn't my favorite, next time I'd like to try it with the pudding recipe from the chocolate eclairs.

Rustic Italian Artisan Bread

This is my new obsession, This bread is crazy good and crazy easy! you can start it the day before and use the dough for up to 14 days!

This recipe is modified from the book: Artisan Bread in Five Minutes a Day:
The Discovery That Revolutionizes Home Baking
By Jeff Hertzberg and Zoe Francois

Both of these links are worth checking out. The you tube video is a demonstration.
/www.artisanbreadinfive.com

http://www.youtube.com/watch?v=zMxJgIpe38Q



Master Recipe: Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves. The recipe is easily doubled or halved.
3 cups lukewarm water
2 tablespoons yeast
1 rounded tablespoon kosher or other coarse salt
6-1/2 cups un-sifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
Cornmeal for pizza peel

For all my Utah peeps: for high altitudes Decrease the yeast to 2 teaspoons and increase the salt to 1 tablespoons plus 1 teaspoon.

Mixing and Storing the Dough:
1. In a stand mixer or a re-sealable lidded (not airtight) plastic food container add warm water (100 degrees), yeast, salt and flour.
2. Attach dough hook or use wooden spoon and incorporate all ingredients. Do not knead.
3. Option one: Allow dough to sit on counter 2 hours, then refrigerate for 5 additional hours and use. Or option two: refrigerate immediately and use dough the next day.
Store the dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). Cut off and shape more loaves as you need them. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

On Baking Day
1. Prepare the pizza peel by sprinkling it liberally with cornmeal.
2. Sprinkle the surface of your refrigerated dough with flour. Pull up the dough and cut off a 1- pound (grapefruit-size) piece of dough, using a serrated knife or kitchen shears.
3. Shape the loaf, do not knead. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter –turn as your go. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. This should take 30 to 60 seconds. The bottom of the loaf will not be beautiful, but the top should be smooth.
4. Rest the loaf on the pizza peel and let it rise for 40 minutes. You may not see a significant amount of change in the loaf-the loaf will continue to grow in the oven.
5. Twenty minutes before baking, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty broiler tray below on another rack.
6. Dust the top of the loaf liberally with flour (this allows the knife to cut more easily through the dough), and slash a 1/4- inch – deep cross, scallop or tic-tac-toe pattern into the top, using a serrated bread knife.
7. Fill a measuring cup with a cup of hot water and set it by the oven. Place the loaf in the oven by sliding it off the pizza peel onto the preheated baking stone. Quickly, but carefully, pour the hot water into the broiler tray and close the door. Set timer for 25 to 30 minutes. You are cooking with steam for at least the first 10 to 15 minutes of the baking process. This will help to form the hard, crackling crust of artisan bread that we’re familiar with.
8. Remove loaf with pizza peel and let cool.
To achieve a sour dough taste, hold over some of the dough from batch to batch and mix it with your new recipe of dough. Soon you will have a sour dough flavor.

No-Fail Pie Crust

I'm pretty sure this recipe come from Paula Dean. Not that I've tried tons of pie crust recipes, but so far, this is the only one I haven't messed up! We tried the Chicken Pot Pie recipe with this crust last week instead of using biscuits, much better!



No-Fail Pie Crust

1 c shortening

2 1/2 c flour

1 t salt

1/4 c cold water

1 T vinegar

1 egg



Mix flour, salt, and shortening (cut in with knife). In separate bowl beat egg, add water and vinegar. Add vinegar and water to flour mixture and mix well.

Stiff peaks

Ever wondered how to tell when you have beaten egg whites to a stiff peak? When you take your beater off and turn it upside down the egg peak should stand straight up.

If you are going for soft peaks,you should still have a peak, but the tip should slump over instead of stand straight up.

When beating eggs to a stiff peak, make sure bowl and utensils are completely dry, and there is not even a speck of yolk in your whites. Beat on low or med- low speed . It also helps to start with cold bowl and beaters

Pizza Hut Pizza

This recipe comes from one of the coolest websites ever: www.cdkitchen.com and is pretty darn close to the real thing! We've made it twice now and it definitely helps to have actual cake pans to cook in, but we've used frying pans too...you just have to keep an eye on each pizza to guess when each is done.

INGREDIENTS:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 package Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored cooking spray
***Sauce: ***
1 can (8 Ounce size) Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

PREPARATION:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475 degrees F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Mushroom Pork Chops

This is one of my favorite meals to have when we visit Landon's dad. However, there's not much of a real recipe, so this is what it's turned in to (mostly with Landon's help) over the last 7 years...

Mushroom Pork Chops
~6 boneless pork chops
butter
1 pkg sliced mushrooms
1 can cream of mushroom soup
1 taste soy sauce
1/2 c sour cream
~1/2-1 cup milk
Seasonings (pepper, salt, paprika, seasoning salt)

Fry pork chops in butter to sear. Cook mushrooms in separate pan, then add to butter.
In same pan mushrooms were cooked add 1 can cream of mushroom soup, 1 taste of soy sauce, a little milk at a time for desired consistency, 1/2cup sour cream, and seasonings (pepper, salt, paprika, seasoning salt).

Add pan with mixture to frying pan with chops and mushrooms. Place frying pan mixture in 9x13 pan and cook in oven for 30 min. at 350*.

We usually serve these with garlic mashed potatoes.

Chocolate Eclairs

This is the dessert we have as a family while we watch the Christmas Devotional together. It comes from Landon's kitchen bible, The Ultimate Southern Living Cookbook.


Chocolate Eclairs

1 recipe Cream Puff Paste
Pudding
Chocolate Frosting

Cream Puff Paste
1 c water
1/2 c butter or margarine
1 c all-purpose flour
1/8 t salt
4 large eggs
Combine water and butter in medium saucepan; bring to a boil. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.

Pudding (we've tried it with boxed pudding as well, both are good)
1/3 c sugar
1 1/2 T cornstarch
1 1/2 c milk
1 large egg, beaten
1 T butter or margarine
1 t vanilla extract
Combine sugar and cornstarch in a heavy saucepan, stirring until blended. Gradually stir in milk, egg, and butter. Cook over medium heat until thickened and bubbly, stirring often. Cook 1 more minute. Remove from heat and stir in vanilla. Cool completely. Yield: 2 cups.

Chocolate Frosting
2 T butter or margarine
1/4 c milk
1/2 c (3oz) semisweet chocolate morsels
1 1/2-2 c sifted powdered sugar
Combine butter and milk in a heavy saucepan; cook over medium heat, stirring constantly, until butter melts. Remove from heat. Add chocolate morsels, and beat until smooth; cool.
Gradually stir in enough powdered sugar for spreading consistency. Yield: 1 cup.

Drop cream puff paste by level one-fourth cupfuls 2 inches apart onto ungreased baking sheets, shaping each portion into a 5- x 1.5-inch rectangle. Bake at 400* for 40 minutes or until golden and puffed. Cool away from drafts.
Cut top off each eclair; pull out and discard soft dough inside (we never do this step). Fill bottom halves with pudding; cover with top halves. Drizzle chocolate frosting over tops. Yield 8 servings.

Orange and Dark Choclate Buttermilk Scones

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons orange zest

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup dark chocolate chips

1. Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together.

3. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.

4. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when served immediately with butter and jam!

Free Form Bread

Here is the basic recipe, we have had fun adding all sorts of stuff, cloves of garlic halved, fresh chopped rosemary, kalamata olives halved, handful of asiago cheese, substitute 1/2 cup flour for freshly ground wheat flour, really whatever you can think of!
But i usually just make it as is:

1 package dry yeast
2 cups warm water
1 tbsp sugar
2 tsp salt
4 cups flour
0il
corm meal
melted butter

Place yeast water and sugar in bowl stir until warm and let stand 2 mins. Add flour and stir until blended, do not knead. cover and let rise 1 hr or until double in size. Flour hands remove from bowl and place in two rounds on oiled baking sheet that has been dusted with cornmeal. let rise an additional hour. brush the top with melted butter being careful not to deflate. Bake at 425 for 10 mins. reduce oven heat to 375 and bake an additional 15 mins. remove from oven brush with butter and sprinkle with salt. serve warm.

Scrambled eggs

Scrambled eggs!??!?! Yes! I know what you are thinking, BUT unless you are perfectly satisfied with you scrambled eggs every time you make them, PLEASE give this a try and I guarantee you will be impressed.

I love scrambled eggs, but have found that mine are very unpredictable, so i have been experimenting and found that this works EVERY TIME!

I have put together a bit of a tutorial,

Wisk together:
4 eggs
2 tbsp water
1/4 tsp salt
and a little pepper if you please

Heat skillet over med heat melting 1 tbsp of butter.
Pour in eggs and cook until edges are starting to set. (as seen in my lovely picture)
do not touch, stir, or bother in any way.

once edges are set,using a silicone spatula using long strokes "scrape" up egg curds

continue doing so until eggs are set.

and they look like this

DO NOT over mix or stirr, just scrape the bottom, and do not over cook. once they are set they are done! serve immediately!

Good luck let me know how it works out!

Better than KFC Biscuits

These are SOOO good. I did not make the butter, just served them with eggs and Bacon!! Loved it, thought I would share!

http://www.foodnetwork.com/recipes/neelys/buttermilk-biscuits-recipe/index.html

Crunchy homemade granola

I modified this recipe from one that a friend gave me. We love it and eat it all the time with vanilla yogurt and fresh blueberries.

DRY:
3 cups rolled oats (NOT quick or instant)
3/4 cups whole roasted almonds chopped (roast your own raw almonds or find ones with no added salt)
dash salt
2 Tbsp brown sugar packed
2/3 cup UN-sweetened coconut flakes

WET:
1/2 cup honey
1/3 cup olive oil
2 Tbsp water
2 tsp cinnamon
2 tsp vanilla
2 tsp almond extract

Combine dry ingredients in large mixing bowl, stir
In med sauce pan combine all wet ingredients over high heat. Boil about a minute stir constantly, will foam.
pour wet over dry.
Bake on greased metal baking sheet for 25 mins at 325 stirring half way.
remove from oven, cool completely and immediately transfer to air tight container.