Christmas in Denver

Wow Steph your Christmas Dinner sounded and looked Incredible, but those Kolaches look downright professional! We had a good Christmas as well and even though the Snow didn't stick around we had a white Christmas Morning for the Girls. Can't wait for you guys to see the new Landry Home it's great - so much space and the backyard will be awesome in the summer. We tried a couple of things and most were a success (homemade twinkies not so much). On Christmas Day we made the Pioneer Women's Braised Short Ribs with Creamy Goat Cheese Polenta, Roasted Artichokes with Garlic, and Eggnog Pie.

EGG NOG CREAM PIE (pinterest Lauren's Latest)

Use your own Favorite Pie Crust Recipe or Store Bought

FILLING

3/4 cup cold heavy cream
1 cup egg nog
1/2 cup milk
1 box instant vanilla pudding

Directions:

When ready to make the pie crust, remove one disk of dough from refrigerator and sit out for 10-15 minutes to make it easier to roll. Preheat oven to 400 degrees. Flour board and rolling pin and roll out dough to large circle. Place in pie pan, cut off extra dough and scallop the top edges of crust. Prick bottom of crust with fork. Bake for 10-12 minutes or until crust looks dry and top edges are barely golden. Set aside to cool.

For the filling: whip cream until stiff peaks form. Set in refrigerator until ready to use. Whisk egg nog, milk and instant vanilla pudding together until smooth. Let it thicken 3-5 minutes. Fold half the whipped cream into egg nog pudding and pour into cooled pie shell. Cover with plastic wrap and refrigerate 2+ hours. Make sure whipped cream makes it back into the fridge too.

I wish I would have had a 2nd slice of pie. Got Back to Tulsa and like I thought they DO NOT SELL Eggnog after Christmas ;-( until next year I suppose.

Christmas kolaches

I had a great Christmas and I hope you ladies did too. I cant wait to hear how the eggnog pie was.

Here was our Christmas dinner rundown

Prime rib with horseradish cream and au jus with popovers made from the drippings, Dijon honey glazed ham, roasted asparagus, mushrooms, parsnips, and fingerling potatoes, mac and cheese and buttermilk pie with cranberry sauce. I have to say it was one of the best meals i have made in awhile.

Breakfast was a fresh baked batch of kolaches I had prepped the day before. These made me really happy, the dough was easy to put together, very rich and a dream to work with. I think it would be a good cinnamon roll dough too. I have been though West, TX a couple of times where there is a Czech population and known for their kolaches and I would dare to say they are a good as any of those I have tried there.

I substituted a cup of buttermilk for the sour cream and no water and added a bit more flour. I filled mine with some extra cranberry sauce, and a quick cream cheese filling. (Any jam or fruit filling would work) And for the sausage kolaches I pick up a package of cheddarwurst and jalapeno chedderwurst.

I got the dough recipe from King Arthur flour website

DOUGH
1 cup sour cream
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup (1 stick) butter or margarine*, melted
2 teaspoons instant yeast OR 1 packet active dry yeast
1/2 cup lukewarm water
2 large eggs
4 cups King Arthur Unbleached All-Purpose Flour

DOUGH: Warm the sour cream gently, and combine it with the sugar, salt, and butter or margarine in a large mixing bowl. Cool the mixture to lukewarm (if it isn’t already that temperature), and add the yeast (if you’re using active dry yeast, dissolve it in the water first), warm water, eggs, and flour. Mix and knead the dough, using your hands, a mixer, or a bread machine, till it’s soft and smooth. Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and refrigerate the dough overnight. Note: This dough won’t rise much, so don’t worry about having to put it in a huge bowl.

Cream cheese filling
1/2 block cream cheese -soft
1/2 c. powdered sugar
1 tsp vanilla
1/2 tsp citrus zest -I had a combo of oranges and limes
Combine everything until smooth. Set aside for next day

Next day, remove the dough from the fridge, and divide it into about 20 pieces, each 1 3/4 ounces, about the size of a golf ball. Place the pieces on lightly greased or parchment-lined baking sheets, leaving about an inch between them. Flatten the balls till they’re about 1/2-inch thick, cover them with a proof cover or lightly greased plastic wrap, and allow them to rest for 30 minutes.

For the sausage varieties -I just rolled the dough out about a 1/2 inch thick into a large rectangle and then cut those into strips about the same width of the sausage. Then roll around the sausage and pinch the seam close

STREUSEL TOPPING: In a small bowl, mix together 3/4 c. flour, 1/2c. sugar, then add 1/2 stick soft butter, stirring till crumbs form.

ASSEMBLY: Using your fingers, make a wide, deep indentation in the center of each flattened dough ball. Don’t be afraid of being decisive here; you want to make a deep enough indentation that it doesn’t just disappear as the buns rise and bake. Place about 2 tablespoon of the filling into each bun; crumble a little of the streusel on top. Cover the kolaches, and allow them to rise for about an hour; they won’t necessarily double in bulk.

Bake the kolaches in a preheated 350°F oven for 15 to 20 minutes, till they’re golden brown. Remove them from the oven, and serve warm, or at room temperature. Yield: about 20 kolaches.

The 4 P's...

It's Sunday and "the weather gods" say it going to turn cold and snow. While I'm "not holding my breath" on the forecast, I am making Pot Roast and Pumpkin Pie Pockets. The Pot Roast is simple crock pot style - I seasoned and browned the meat, cut up some potatoes, onions, and carrots; then placed the roast on top and covered the roast with cream of mushroom soup. We shall see around 8:00 how that turns out. In the meantime, I really didn't get my Pumpkin Pie fix this year so keep trying new recipes with Pumpkin Puree. I've done bread pudding, mixed it with cake box mix, and today made the Pie Pockets that I had earmarked on Pinterest awhile ago. Pretty good but better with whip cream and I think I should have stuffed them a little bit more. Also wished I had Joy the Baker's Hot Buttered Rum to go along with...have a good week and Post Dammit!!

Pumpkin Pie Pockets via cookies and cups/pinterest

• 4 oz cream cheese, room temp.
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg yolk
• 1/2 cup half and half
• 4 tbsp melted butter
• 1 tsp vanilla
• 1/2 tsp pumpkin pie spice
• 2 store bought rolled pie crusts
• egg wash 
• Filling:

1. Preheat oven to 350
2. Spray an 8×8 pan with cooking spray, set aside.
3. In your mixing bowl beat cream cheese and pumpkin until combined and smooth. Add in your sugar and salt and mix until incorporated. On low add in your butter, half and half vanilla, pumpkin pie spice and egg yolk.
4. Turn mixer up to medium and mix until combined.
5. Pour mixture into prepared pan and bake for 20-25 minutes until set.
6. Let cool before filling your pie pockets.
Assembly:
7. Flatten your crust on a floured work surface. Roll the crust out a little thinner.
8. Cut your crust into rounds, approx 3" in diameter.
9. Place 1 tbsp of pumpkin pie filling in the center of each.
10. Brush the edges with egg wash and place a top crust over filling and pinch edges.
11. Bake at 350° on a parchment lined baking sheet for 15-20 minutes until golden brown.
12. When done, remove from oven and sprinkle with cinnamon sugar.
13. Serve warm or room temperature

Winner, Winner Chicken Dinner!

Good Tuesday Evening to you gals. I hope everyone had a great Thanksgiving and would like to see some Posts of what you gals cooked this year. As for this sister, I didn't cook a thing! Surprised? I am! We ended up at the Cousins which was only half the family because everyone was sick - sorry for them, more food for us. By Saturday, I was feeling a little guilt (about not cooking) so made Grown-Up Mac and Cheese with Goat Cheese and Roast Chicken, Sunday was Beef Fajita Night, Last night was a big ol salad, but tonight was the Winner, Winner Chicken Dinner.

Chardonnay Braised Chicken Thighs with Parsnips

Thanks again to Food and Wine

The Parsnips cooking in the Wine Smelled Awesome

1. 2 tablespoons unsalted butter
2. 2 tablespoons olive oil
3. 8 med chicken thighs I used 6
4. Salt & Pepper
5. 1/4 cup all-purpose flour
6. 4 small shallots, peeled and quartered
7. 1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
8. 1 rosemary sprig 
9. 1 cup Chardonnay or other dry white wine
10. 1 1/2 cups low-sodium chicken broth I used Chicken Stock
11. 
    

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
2. Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
3. Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls garnish with Rosemary or Parsley.

Friday Night "Pie"

My Friday Night routine is and has been for a long time as follows...arrive home from a long week around 6, put on PJ's, pour a glass of wine, order a pizza "pie", another glass of wine, watch Dateline and 20/20 simultaneously then bed. Whew getting "older ladyish" just reading this, but I broke this pattern on Friday and made dinner (after a glass of wine mind you). 

Tomato Blue Cheese Pie

1 9in pre-made pie crust

1 tbsp Olive oil

S& P

8 oz whole-milk ricotta cheese (about 1 cup)

4 oz blue cheese, crumbled (about a cup)

1 large egg

3 med vine-ripe tomatoes sliced thinly

Preheat the oven to 400. Unroll your pie crust and press into a 9 in tart pan, Prick the bottom of the dough all over with a fork, brush with olive oil, sprinkle with S7P and bake 10 Min. In a med bowl, stir together the ricotta, blue-cheese and egg until combined. Remove the tart shell from the oven and prick again with form. Spoon the cheese mixture into the tart shell and top with tomato slices, season with pepper and bake for 25 min. Remove and let cool slightly.

I served with a nice chopped romaine salad with crasinins, sugared pecans, a lil more blue cheese, and white wine vinaigrette.

Lentil Soup

So this is the easiest, yummiest lentil soup I have ever made.  OK so it may be the first lentil soup I have ever made.  I know that lentils are very good for you, but I was scared. Rudy and I once ate lentils at an Ethiopian restaurant and they were NOT good.   What if they tasted yucky when I cooked them?  Well this recipe has turned me into a lentil lover and I will be looking for other applications in the lentil world.

Lentil Soup

1 onion chopped
2 carrots chopped
2 stalks celery chopped
2 cloves garlic
1 can tomatoes
1 cup lentils
1 quart chicken stock
1 polish sausage chopped

Saute the onions, carrots, and celery until soft then add garlic.  Add tomatoes, chicken stock, lentils and sausage.  Cook for 30-45 minutes over med-low heat.

I made this in the morning and then reheated it for dinner.  It only gets better with time.

Things I have learned from my sisters

Over the years there have been many things that I have learned from my lovely sisters.  Stephanie continues to teach me so many things in the kitchen.  I have recently been on a hummus kick and was lamenting the fact that a jar of tahini costs $10!  To which she replied "You know that you can make that right?" Of course.  So after some research and conferencing with her, I made my own tahini and then made my own hummus.  So easy and so good!  We have also been enjoying her salsa recipe which seems too easy to be so good.

So for the Tahini all you do is buy some sesame seeds from the bulk bin (about 1 cup) lightly toast then let cool.  Put them in the food processor and grind with a little olive oil.  You can keep this in your fridge for awhile.  With this amount I have been able to make 4 batches of hummus.

Hummus

1 can chickpeas drained and rinsed
2 cloves of garlic
juice of 1 lemon
1/4 c. tahini
olive oil

Chop garlic in food processor then add rest of the ingredients and blend.  Drizzle in olive oil until desired consistency is reached.  You can also add a little warm water if you don't want to use the olive oil, but the reality is that you aren't using that much 2-3 T.

So from my other lovely sister I have learned to try new recipes.  Every time we see each other she has some new recipe to try and most times it is a combination of ingredients that I would not think of putting  together. So last night I decided to try a new recipe (to me) and it turned out great.  I made butternut squash risotto the girls were not interested but I loved it.  It started out after I roasted a butternut squash to make ravioli (more on that later)  I had more squash than wrappers so I decided to use the rest for the risotto.

Butternut Squash Risotto
(adapted from Giada's Pumpkin risotto)

1 cup butternut squash cooked
1 quart chicken stock
1 onion chopped
2 cups aborrio rice
1 cup white wine
1/2 cup parmesan cheese shredded
fresh sage chopped

Heat squash and chicken stock in a pan in a separate pan sauté the onion until soft.  Add the rice and sauté for another 2 minutes.  Add the wine and allow to cook out.  Add the heated stock 1 cup at a time until absorbed stirring the rice so it doesn't stick to the bottom of the pan.  This process will take about 20 min.  Once finished add the cheese and sage.

It's The Most Wonderful Time of the Year...

Fall is Here! It really is. I needed a light jacket in the evenings all last week and I've put out the pumpkins. I also cooked a little last week and last night. Found a couple of dishes on Pintrest and decided to make Pork Tenderloin with Pears and Vanilla. Not so healthy, but served it with wild rice and salad and even though I made Dessert (Pumpkin & Cheese Spice Bread) I saved my slice until this morning with my cup of coffee.

VANILLA CIDER PORK

3 Tablespoons unsalted butter

3 Bosc pears, peeled, cored and quartered

1 lb. pork tenderloin, trimmed, sliced into twelve 1" thick medallions, seasoned

1/2 cup all-purpose flour

1 cup chicken broth

1 cup hard apple cider (or fresh apple cider)

1/3 cup heavy cream

1 vanilla bean, split lengthwise and scraped

Salt & pepper to taste

...FYI I bought one of those little pork tenderloins and cut into 6 medallions so I kind of 

eye-balled the rest of the ingredients meaning I used less vanilla, broth, and cider

Season pork generously with salt and pepper, then dredge in flour.  Set aside.

In a large skillet, melt butter over medium-high heat.  Add pears and sauté until lightly browned on all sides; remove from pan.

Add pork medallions to the same pan, sautéing for 2 minutes on each side; remove from pan.

Combine broth, cider and cream; add to the pan and deglaze.  Bring to a boil, then add vanilla pod and seeds.  Boil until reduced by half, about 4 minutes.

Return pears and pork to the pan (pork on the bottom) along with any accumulated juices.  Boil until thicker, about 4-6 minutes. The pork wasn't quite done so we finished it off in our oven. (The sauce will also thicken a bit when it's removed from the heat.)  

PUMPKIN & CREAM CHEESE BREAD

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

... For some reason This Bread did not have the Pumpkin Taste I wanted so perhaps add more of the spices? I also would have added a little dash of nutmeg to the Cheese Batter it was kind of one noted.

Cheese Batter:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

Pumpkin Spice Batter:  Preheat oven to 350F; lightly grease 3 mini loaf pans with butter. (I used 1 large and 1 small)

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.  In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Gradually stir the dry ingredients into the wet, being careful not to over-mix.  Divide the pumpkin batter between the 3 mini loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Sweet Tooth Hump Day

I don't know about you gals, but I get the Summer Time Blues! What does that mean for me? More soda, more sweets, more stress at work, and little to no exercise. It is currently 10 p.m. and 103 outside and I'm getting ready to watch my DVR and eat my nightly bowl of Ice-Cream (you heard me right, nightly). Which brings me to my Sweet Tooth Post. I wanted to share 2 recipes I've picked up from Pintrest. 

Cherry Clafouti (from Sunset)

1/2 tablespoon butter

8 ounces cherries pitted and halved

2 tsp cornstarch

3 eggs

1 c milk

2/3 c flour

1/4 c sugar

1 1/2 tsp vanilla

1/4 tsp salt

powdered sugar

Preheat over to 350. Grease a 2 qt baking or gratin dish with the butter. Toss cherries with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish. Blend eggs, milk, flour, sugar, vanilla, and salt for 15 sec or so. Pour batter over cherries. Bake until puffed, brown on the edges, and set in the center. It says 50 min. Mine took 25! In fact, I feel it overcooked a bit so I must have used a larger dish. Dust with powdered sugar and EAT WARM this is a must.

Peach Ricotta Tart 

(by Erin of the Forest Feast)

  

1 pre-made pie crust
1 small tub ricotta cheese
Cinnamon
Sugar2 to 3 peaches, thinly sliced

Olive oil

Sea Salt

Just roll out one store-bought pie crust (or make your own).  Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees, until browned. Before serving, drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.

BBQ pork tacos and Chow Chow

Sorry for the absence...

First I must tell you my goal. I don't want to buy any more pre-made condiments. Last year I was inspired by Eli so I made big batches of strawberry and blueberry preserves and canned them. They lasted all year and I was quite happy with myself. So far I have mastered salsa, ranch (without the packet), bbq sauce, and green tomato chow chow.  Ketchup is next and I'm not so sure about mustard.

I will share the recipes soon... (really I will)

This post will already be quite long so I'll focus on the 2 condiments we enjoyed last night

The bbq sauce is a stolen recipe from a local joint that is known for their gizzards (I just heard Eli gag) Any way their bbq sauce is really good. Sweet, spicy, and tangy, all the right notes for a good sauce. I always ask Jon to buy an extra pint. So an ex-worker of Pinkys shared the top secret recipe. I had to break it down from a huge batch recipe and it still makes over a gallon of sauce. You can break it down further to make a smaller batch or make a huge batch and can.

(Now I need to find an ex-Raising Cain worker so I can get some of that crack sauce they serve)

BBQ Sauce

3/4 c. salt
1 c. paprika
1 c. liquid smoke
1 c. real lemon juice -or you could fresh squeeze
1 c. butter
3 12 oz bottles yellow mustard
1 qt sugar
4 Tb ground black pepper
1 qt worcestershire sauce
1 qt vinegar
1 gallon ketchup
1/2 c. pickling spice -tied in cheesecloth (or a coffee filter) -I like to crack all the seeds and stuff with the back of a heavy skillet before tying it up
Bring all ingredients to a simmer and allow to bubble for 45 minutes

Fish out the pickling spice and cool. If you like a spicy version, I do, add 1/2 c. cayenne pepper - Adjust according to taste

Ok, green tomato chow chow -have you girls heard of this?

Apparently a staple in southern cooking. Its like a tangy spicy relish that is great on hot dogs or brats, or on my pork taco. First time I made it with cabbage, carrots, and a few green tomatoes and it was ok, seemed more like pickled cole slaw but not quite sauerkraut. This time I made it with only green tomatoes and extra jalapenos. I think I will go seek out some more green tomatoes and make a bigger batch, so I'll have some around after summer is long gone. Sort of a compilation recipe from many sources.

Green Tomato Chow Chow


Pickling liquid
1 1/2 c. vinegar
1/2 c. water
1 1/2 c. sugar
3 Tb. salt
3Tb pickling spice -cracked open with the back or a skillet
1 cinnamon stick
1 star anise pod
Bring liquid to a boil and allow to simmer on low for 30-45 minutes. Strain off solids

3 green tomatoes -quartered
1 large yellow onion -quartered
6 jalapenos

In food processor roughly chop veggies, Pour in a sauce pot and cover with liquid. Allow to simmer for another 20 minutes.

Final result  - I had a pork butt that I slow cooked in the crock pot and then shredded it down. Mixed with BBQ sauce, placed in a warm corn tortilla, and topped with the chow chow.

So FRESH and so Clean Clean...

Dinner Sunday Night was 1 part Appetizer (Caprese Salad), 2 parts dessert (Shortcake with Peaches and Cream), what's wrong with that?

Easy Dessert only five ingredients:

For the Shortcake Mix 2 cups biscuit mix, with 1/3 cup sugar and seeds from half a vanilla bean. Stir in 1/3 cup heavy cream and 1/3 cup cold water. Transfer batter into cake pan and bake about 25 min. Set pan on wire rack to cool about 15 min, then release cake and cool completely. Meanwhile, peel peaches if you like (I didn't) and slice 4 or 5 peaches. Toss with 2 tbls sugar and remaining vanilla bean seeds or a lil vanilla extract or both; let sit to get all the good juices from those Porter Peaches ;-) Yum! Make some fresh whipped cream and chill. Then assemble however you like. Michael heated his up and had his second helping with vanilla ice-cream.

Keeping with the Fresh theme some friends just brought us back Fresh Caught Salmon. Hope to be making dinner on Wed using my favorite fish. Now to only decide how I want it prepared...if only all my decisions could be this tempting. Have a good week Ladies. XO

TOMATOES

You Say Tomato, I say Tomahto... The raised gardens we built this year have been bittersweet. We planted 7 tomato plants, but only 4 produced fruit. And of those 4 only 3 are really doing anything. But now we know...less tomato plants in one container and Much, MUCH larger Tomato cages (all the plants are taller than I am). What has produced, I will defiantly plant again. Aunt Ruby's German Green, Cherokee Purple, and Roughwood Golden Plum.

 

Of course we can all think of 100 different ways to eat tomatoes but nothing beats a 

GOOD BLT

• CHERRY TOMATO SALAD with BUTTERMILK BASIL DRESSING (food network)
• 6 cups red and yellow cherry tomatoes, halved if large
• Kosher salt and freshly ground pepper
• 2/3 cup buttermilk
• 1/4 cup sour cream
• 3 tablespoons thinly sliced fresh basil leaves
• 1 shallot, minced
• 2 cloves garlic, minced

Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.

In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. 

Drizzle the dressing over the tomatoes and toss.

Porter Peaches

Each Summer we look forward to a couple of things 1.) and most important AC 2.) The Farmers' Market and 3.) Porter's Peaches. Porter is a little town near Tulsa that literally stocks the entire State of Oklahoma with Peaches in June and July. Queenie's has been making all kinds of desserts with these tasty little fruits. Peach Pie, peach crisp, peach scones, and peach pancakes, but last week I found a recipe and tweaked it a bit for our Dinner Special - Pork Chops with Peach Salsa. I recreated this again tonight at home. 

Simple, simple Dinner - salt and pepper your pork chops or rub or your choice and prepare however you like then top with Peach Salsa and serve with your favorite side. I had some Zucchini from last week's Farmers Market so made a Bowtie Pasta side with slightly cooked Zuke, Cherry Tomatoes, Pine Nuts, and a little Feta tossed in olive oil and lemon juice.

PEACH SALSA

diced Peaches

diced Red or Green Bell Peppers

diced Red Onion if you like

Cilantro from my garden

a lil Lime Juice

finely diced and seeded Jalepeno

a lil sugar or I used Honey (just think honey and peaches go together)

I also wanted to share the Dessert we made last weekend with the Nieces -

We cooked out every night and did traditional S'mors the first night but saw this on Pintrest and It was a hit. The girls enjoyed building there own. 

S'MORE CONES

Sugar Cones

Peanut Butter

Mini Marshmallows

Chocolate Chips

Bananas

Coat the inside of your Sugar Cones with Peanut Butter then add whatever you like. Pack it in a bit and the filling can overflow from the top a bit but not too much. Then wrap in tin foil and place on the grill for about 5 min or until everything gets nice and gooey - YUM!

Things have calmed down a bit at work and I'm not traveling for awhile so hope to get back into the Kitchen and Post What's For Dinner Sister. Have a Happy and Safe 4th of July!

Odd Combinations that Work

There are some combinations that you wouldn't think work, but do.  There is a tea that I really enjoy that is blackberry sage.  Sounds odd, but it really is good.  I also remember when Heather and I took a trip to Seattle with mom and had dinner at a very posh restaurant.  The waiter must have mentioned their "specialty" dessert a corn soup with blueberries.  No one at the table thought this sounded interesting and I think we ultimately decided on some sort of chocolate dessert.  However, when dessert arrived there was our chocolate and next to it this weird corn/blueberry dessert.  I can't say that is was the best thing ever but I didn't hate it either.  So in an effort to expand the horizons of both my husband and my children I have tried to introduce more variety and combinations.  I don't expect them to like everything but I at least like them to try a bite.  When Steph was here we mad a blackberry basil jam courtesy of Giada.  We were a little shocked at the amount of basil in the jam and decided to cut it in half.  In hindsight, I will make it again and add all the basil.  The second recipe is for a blueberry corn salad.  Crunchy, sweet, a little spicy,  and really good!  I have a few more things to post in the next few days.  Welcome summer!!!

blueberry corn salad

Blueberry Corn Salad

(Better Homes & Gardens)

6  ears of corn cooked kernels removed

1 c. fresh blueberries

1 cucumber sliced

1/4 c. chipped red onion

1/4 c. cilantro chopped

1 jalapeno seeded and chopped

2 T. lime juice

2T olive oil

1 T. honey

1/2 t. cumin

Combine corn, blueberries, cucumber, red onion, cilantro and jalapeno

For dressing in a jar combine remaining ingredients, shake then pour over corn mixture

I let this sit in the fridge overnight and served it with salmon cakes for dinner.  

blackberry basil jam

Blackberry Basil Jam

(courtesy of Giada)

16 oz bag of frozen blackberries thawed

4 c. fresh basil leaves

2/3 c. sugar

1/4 c. orange juice

3 T. lemon juice

In a food processor combine basil, sugar, OJ, and lemon juice. Combine with blackberries in a medium saucepan over medium heat.  Simmer until mixture is thick, stirring occasionally 25-30 minutes.  Remove from heat and allow jam to cool for 1 hour.

We had this with some peach ginger scones that were soooo yummy.  I'll post a recipe soon.

summer 2012

While it's not officially summer, its already 90 everyday and like every other American family we spent our memorial day kicking off the start of summer fun. Of course our brand of celebrating revolved around the barbecue and hanging out in our dirt pit back yard. :( I am obviously a failure at maintaing a yard and my neighbors all hate me but that's another blog. Anyway on to the important stuff... Jon made a brisket and smoked a side of salmon, which we ate on all weekend. Tony and I had fun with desserts -sweet and saltines -thanks Trisha Yearwood. You both know my affinity for sweet and salty desserts and this was ridiculously simple and mildly (VERY) addictive. You will want to give some of these away because it makes a half sheet pan and you will want to eat ALL of them.

 We also made rhubarb ice cream -I know I just posted about ice cream but it just never gets old trying out new flavors. Usually rhubarb is paired with strawberry and I feel like I never have a grasp on what rhubarb really tastes like. So we did it and I have a new understanding of rhubarb. Tart flavor like a cranberry but with a great silky texture and it turned the ice cream a perfect shade of pale pink. Basically I cooked it down, pureed it, and added it to my favorite vanilla custard base.

Lately I have been making this simple side dish which is requested by both Jon and Tony (Sammy gets the pureed and underseasoned version HA) its a corn and edamame casserole. So here's the recipes below. Can't wait to see what you girls have been up to.

Sweet and Saltines
2 packages saltine crackers
2 stick butter
1 c. brown sugar
1 tsp vanilla
1 1/2 bag chocolate chips

Lay out saltine (salt side down) on a greased 1/2 sheet pan or slipmat lined sheet pan

Melt butter and sugar in a small saucepan and allow to boil for 5 minutes, turn off heat and add vanilla

Pour butter sugar mix over saltines trying to coat evenly

Bake in 350 oven for 5 minutes

Pull out from oven and layer chocolate chips over the crackers

Allow to sit for 5 minutes and the take an offset spatula and spread chocolate into and even layer

Allow to cool and break into random size pieces

Rhubarb Ice Cream
2 large stalks rhubarb
1/2 c. sugar
1 orange -juice and zest
Bring to a simmer and allow to rhubarb to break down -About 10-15 minutes
Set aside and cool
Puree until a smooth paste

1 c. milk
2 c. heavy cream
pinch salt
3/4 c. sugar
vanilla bean -split
5 egg yolks

Heat milk, salt, sugar, and vanilla bean
Temper eggs
Chill very well

Add rhubarb puree and churn in ice cream maker


Corn and Edamame
4 ears fresh corn -cut off the cob and scraped completely clean catching all the milk that comes out
1 bag frozen edamame
1/2 red bell pepper -diced small
1/2 yellow onion -diced small
1 stick butter
1/2 c. heavy cream
3 Tb dry ranch dressing seasoning
1 Tb basil -minced
1 Tb cilantro -minced
1 Tb flat leaf parsley -minced

Combine all ingredients except herbs in a casserole dish
Bake in oven /about 30 minutes
mix in fresh herbs at the last minutes

Salmon Salad
great to do with leftover salmon -I mix up the produce just based on what i have lying around
2 limes zested and juiced
2 lemons zested and juiced
1 Tb dijon mustard
2 Tb honey
1 1/2-2 # cooked and cooled salmon -flaked into large chunks
1 c. corn (or leftover corn and edamame salad)
1/2 bunch cilantro
5-6 basil leaves -chiffonade
1/2 red onion -diced
1/4 c. diced celery
1/4 c. green onions -sliced
2 avocados -diced small
1 small can mandarin oranges -drained
salt and pepper TT

Combine citrus, mustard, and honey
Pour over remaining ingredients, carefully folding in avocado and oranges so they don't break up too much
Allow to sit for 1 hour
Taste and adjust seasoning

Smoked queso

I saw this recipe in better homes and gardens and thought I should give it a try. It's not a traditional queso with American cheese but it's made with real cheddar and Monterey jack cheese it's gooey and yummy! This is basically a fundito style queso that you have to pull the stringy melted cheese out with a warm tortilla.

Smoked queso
8 oz Monterey jack-cubed
8 oz mild cheddar-cubed
1/2 onion -diced
2 cloves garlic -minced
3 jalapeños - diced small
2 Roma tomatoes- diced small
1 tsp dry oregano
2 tsp season salt
Place cheese around cast iron skillet leaving space between each one Put onto 250 smoker and allow to melt Don't overcook or cheese will separate While cheese is melting sauté onions garlic and jalapeños until soft Add tomatoes and seasoning When cheese is melted add tomato topping