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)

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

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.

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

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

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.

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.

Chicken and Israeli Couscous

This dish is crazy good, in fact I can't stop thinking about how good it was and will probably make it again next week! AND it is a one skillet meal!

Israeli couscous can be bought at one of the 2 Mediterranean markets in Hilliard (one is next to the Olive Tree)It can also be called Mediterranean couscous. I have heard that Giant Eagle also carries it but am yet to confirm that.

This Serves 2 people.

2 fresh (not frozen)chicken breasts
1 shallot (about three TBSP) chopped
2-3 cloves garlic, minced
1 lemon, juiced and zested
3 TBSP olive oil
3/4 cup Israeli or Mediterranean couscous
1 1/2 chicken stock
1/4 tsp crushed red pepper flakes
1/2 cup or 6 oz package feta
1 bag baby spinach about 6 cups

heat oven to 200. Heat 1 TBSP olive oil in 12 inch skillet over med-high heat until barely smoking. Pound chicken until even thickness. Dry chicken with paper towel. Season with salt and pepper, dip in flour and shake off excess. Place in skillet and cook 6-9 mins on each side (depending on how thick your chicken is) until done or instant read thermometer reads 160 to 165. When done place on oven safe plate tent with foil and place in oven to keep warm.

Wipe skillet with paper towel. heat 1 TBSP olive oil over med heat add couscous and toast until golden brown about 2-3 mins. add shallot,1/8 tsp of the red pepper flakes, 1/2 tsp lemon zest, and garlic reserving 1/2 tsp for later. Sautee until fragrant, about 1 min. Add chicken stock, bring to light boil and reduce heat to low. simmer until al dente, about 10 mins.

Meanwhile, combine 1 tbsp lemon juice, 1 tsp zest, 1/2 tsp garlic, 1/8 tsp red pepper flake

When couscous is done, stir in one large handful of spinach at a time until all is incorporated and cooked down. Stir in remaining of lemon juice, and plate onto two plates. top each plate with the feta and stir in. Place chicken breast on top and drizzle with vinegarette.Serve.

Pasta Fagioli

As a new year resolution Brett and I are on a quest to EAT LESS MEAT! ( This does not mean a vegetarian meal since I much prefer chicken stock to vegetable stock) This is one of our many attempts. You must try this soup, it is surprisingly filling (for being a soup and a meatless soup at that.)


Ingredients
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can diced tomatoes with basil, garlic and oregano
2 1/2 cups water
2 cans reduced-sodium chicken broth or 32 oz box
2 cups small pasta shells
2 teaspoon Italian seasoning
1 bunch fresh kale,wash,remove stems, chop into 1-inch pieces
2 cans great norhtern beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan, for serving

Directions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2. Stir in tomatoes, broth, 2 1/2 cups water, and salt Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, and pepper. Heat through.
4. Ladle into bowls; sprinkle with Parmesan.

Maple Cinnamon Rolls

These are Grandma Joani's famous cinnamon rolls. They are the delicious love child of a Cinnamon Roll and a maple doughnut bar. You must try this recipe.
But beware... It literally takes all day, especially in the winter when dough rises a little slower!


In measuring cup combine:
• 2 packages yeast
• ½ cup water
• ½ tsp sugar
In mixer combine:
• 2 cups milk, warmed
• 1 cup oil
• 1 cup sugar
• 2 tsp salt
Add:
• 2 cups flour , beat.
• 4 eggs, then beat
• yeast mixture that has ripened
• 5-6 cups of flour some times i have to use 6 1/2 cups
“dough should be sticky but shouldn’t stick to you”


Pour into Oiled bowl. Cover and let rise until double in size(2-3hrs)Punch down and let rise again. Divide dough into 2 portions. Roll 1/2 inch thick into an 8 x14 inch rectangle. Spread with a generous amount of butter, white sugar, brown sugar and cinnamon. Roll tightly from the long end sealing at the end. Cut into 1 1/2 inch rolls using dental floss. Lay on greased pan. Let rise until double in size. Bake at 350 for 15 to 20 mins. cool completely before frosting
Maple Frosting
cream together 2sticks softened butter
baby size can of evaporated milk
maple flavoring to taste
and powdered sugar to desired thick fluffy consistency

Pine Nut Pasta Salad

1 pound shaped pasta cooked a few minutes shy of al dente
1/2 cup pitted kalamata olives pitted and cut in half
1/2 cup chopped parsley
1/2 cup pine nuts toasted
6 oz package of feta
1 pint cherry tomatoes halved
1 diced red or orange bell pepper

dressing
1/2 cup olive oil
juice of 1 lemon
3-5 cloves of garlic minced
ground pepper to taste

cool pasta. Mix salad ingredients together top with dressing toss and chill

Apple pie

Double Pie crust
2/3 plus 2 Tbsp chilled shortening
2 cups flour
1/2 tsp salt
4-3 Tbsp ice water
cut shortening into salt and flour. Sprinkle with ice water ant mix until dough forms
divide into two balls and chill for at least 15 mins
roll out and top and bottom crusts


Filling
6 cups peeled, cored and sliced apples
use combination of Jonathon, granny smith and honey crisp use more than one kind
1 Tbsp lemon juice
2 Tbsp flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine in large bowl. press into pie plate that has been lined with bottom crust
tot with 2 Tbsp butter thinly sliced
Top with second pie dough. Tuck top into bottom and pinch together to seal.

Cut slits to vent steam
brush top with one egg yolk mixed with 1/8 tsp cinnamon and 2 tsp sugar. Cover edges of pie crust with foil.

Bake in oven preheated to 450 for 15 mins
reduce heat to 350 and bake an additional 40 mins

Thai peanut chicken

This is a BHG recipe that we tried and loved!http://www.bhg.com/recipe/chicken/thai-peanut-chicken/
1 13.5- or 14-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
1 tablespoon toasted sesame oil
2 teaspoons red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved
2 tablespoons vegetable oil
2 tablespoons snipped fresh cilantro
2 cups hot cooked rice

directions
1. In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper. Bring just to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

3. In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally. Transfer chicken to an ungreased 3-quart rectangular baking dish. Pour peanut butter mixture over chicken. Cover loosely with foil. Bake for 1 hour for chicken (1-1/2 hours for Cornish hens), occasionally spooning sauce over chicken. Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

4. Transfer chicken to a serving platter. Skim fat from sauce in dish. Spoon some of the sauce over chicken. Sprinkle with cilantro. Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Cocconut mango sticky rice

1 cup Thai Sweet Rice or Jasmine rice
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces
1/4 cup brown sugar )
1 can coconut milk
1/4 tsp.
1 tsp. vanilla
2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Cover rice with cool water and soak for 20-60 mins
Steam rice.
In small sauce pan add all ingredients except rice and cornstarch mixture.
Bring to a gentle boil, Turn the heat down to medium-low
Allow to simmer for 5 minutes,Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. add steamed rice and simmer for 5 more mins.
Add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls.

Better than you know what cake

1 box German chocolate cake prepared according to box directions
1sm can sweet and condensed milk
1 jar caramel sauce
1 med container of cool whip
crushed heath bars of toffee bits

Bake cake
Poke lots and lots of holes in cake right after it comes out of the oven
pour caramel and sweet and condensed milk over cake and chill
before serving spread cool whip and sprinkle with candy

Ranch cheddar cheese ball

2 packages softened cream cheese

2 Tbsp ranch powder (or more according to taste)

3-4 stalks chopped green onions

1/2-3/4 cups shredded cheddar cheese

1 package sliced almonds or pecan pearls

in Kitchen Aide whip softened cream cheese and ranch powder. Add onions, and cheese.

Chill mixture in freezer or fridge untill very firm

place desired amount of mixture on plastic wrap

form into ball

roll in nuts

wrap in clean plastic wrap and chill well

serve with crackers

Oreo Trifle

I got this recipe from my mother-in-law. It is soooo yummy! What is shown in the picture is a half recipe.

Two full packages of oreos

Two cubes of butter melted

Smash the oreos with the filling in them and mix with the melted butter. Set aside.

Two small packages instant vanilla pudding
Three and a half cups milk
One (8oz.) softened cream cheese
Twelve oz. carton of Cool Whip

Mix the pudding with the milk and beat for 3 minutes.
Add softened cream cheese and mix well.
Fold in the Cool Whip

In glass trifle bowl layer the oreo mixture and pudding mixture.
Begin and end with oreos.
Refrigerate for several hours before serving.