Homemade "Pop Tarts"

I found this recipe awhile back on the Weelicious website, and decided to give them a try last night while I was waiting for dinner to cook. I used homemade strawberry and apricot preserves, but feel free to experiment. Different jams, apple or pumpkin butter, peanut butter and jelly, "smores," the possibilities are endless!

“Pop Tarts” (Makes 12 Tarts)
1/2 Cup Strawberry Preserves, Jam or Jelly
1 Double Crust Recipe or 1 14 oz Pre-Made Pie Crust (I used pre-made crust that I defrosted in the fridge)
Water

1. Preheat oven to 400 degrees.
2. Roll the pie crust 1/4 inch thick and cut into rectangles, about 2×3 inches.
3. Place one rectangle on a lightly floured work surface, top with 2 teaspoons preserves in the very center.
4. Lightly dip your index finger into a cup of water and “brush” the border of the dough around the jam with the water (this will allow the two sides of the rectangle to adhere to one another).
5. Top with another rectangular piece of pie dough. Take the tines of a fork and gently press down along the edges to adhere (making sure the mixture stays inside the tart).
6. Place the tarts on a parchment or Silpat lined baking sheet and bake for 18 minutes or until golden.
7. Serve.

Old German Beerocks

This recipe is one that is near and dear to my heart. Its a old family recipe, and these little meat filled pockets hold lots of memories for me and my mother. For her, its memories of her "Gram" whom she loved dearly. For me, I just love them and I always remember the flavor no matter how long its been since I have eaten them last. I hadn't had them in years, so mom and I decided to give them a try, and they were just like we remembered. Although the recipe has lots of steps, its actually pretty easy. Mom and I used a basic dough recipe that we prepared in the bread maker, but I am including the traditional potato dough recipe. Our family dips them in ketchup, but its up to you if you want to or not. I think the word "Heinz" is German, right???

The Old German Beerocks

1 cake yeast

1 c lukewarm mashed potato

1 1/2 c potato water

2/3 c sugar

1/2 t salt

2 eggs, well beaten

7 to 7 1/2 c sifted flour

2/3 c melted shortening, cooled

Filling:

1/4 c shortening

1 c sliced onion

4 c shredded cabbage (we used packaged angel hair coleslaw)

2 c cold roast beef

Crumble yeast into mixing bowl, add lukewarm potato and potato water. Add sugar and salt, stir. Let stand thoroughly dissolved, about 5 minutes.

Add eggs and mix, add about half of the flour. Beat with spoon until smooth and very elastic so that batter will fall from spoon in sheets. Beat in the cooled shortening. Add most of the remaining flour and knead well until dough is easy to handle. Turn dough into lightly floured bread board. Cover and let stand 10 minutes to tighten up.

Knead until smooth and elastic. Place in large greased bowl and grease top. Cover and store in refrigerator. An hour before ready to use, remove from refrigerator.

Run meat through chopper, using a large chop. Salt and pepper to taste. Melt shortening in saucepan, add cabbage onions. Steam cabbage and onions, stirring so they will not brown and over cook. Add meat and mix well. Cool.

Roll dough on floured board about 1/2 inch thickness. Cut 5 inch squares and place a heaping tablespoon of filling on each square. Bring 4 corners together and pinch edges. (We folded them into lots of different shapes, just for fun!) Place on greased baking  sheet, pinched side down. Traditionally, they are not egg-washed, but we did half of them just to see how they turned out.

Set in warm place to rise 15 to 20 minutes. Bake at 375 degrees 20-25 minutes.



Chicken Gyro

These were delish! I will be making them again for sure, maybe with homemade pita next time. I was glad to find a recipe with chicken, as gyros are traditionally made with lamb and I am not ready to go there yet ;) Give these a try, but only with ones you love, there is lots of garlic in them!

Chicken Gyros

Source: The Girl Who Ate Everything

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately

Orange Creamsicle Cookies

On top of the fact that I have a bucket list of foods to try, I also have a huge notebook full of recipes I have gathered that I want to try. These cookies were in that overflowing notebook, and I had been waiting for a occasion to give them a try. My sister-in-law's birthday was Friday, and I wanted to make a sweet that didn't seem to rich, considering Halloween is just around the corner. These fit the bill perfectly! Make sure you DO NOT over cook them, set your timer a couple minutes under if need be. These cookies are best slightly undercooked, so they don't dry out. I was skeptical that the orange zest would give them enough flavor, but it did!

Orange Creamsicle Cookies

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container

Hard Cider Pork Roast & Spaetzle

What a perfect fall day! It was cool and we were lazy, so a yummy dinner was in order. Pork with apple and onions was a combo I had been anxious to try, so after watching a episode of 5 Ingredient Fix I decided to give it a try. I used Claire Robinson's pork recipe, and a spaetzle recipe from Taste of Home that I added thyme to.

The spaetzle didn't work out quite like I thought it would. The batter was super sticky and wouldn't drop from the colonder. However, it still had good flavor so I won't call it a failure! Dinner rolls and peanut-butter brownies supplied by my mom completed the meal, and boy is my belly full!

Pork Roast with Hard Cider Gravy

2 tablespoons unsalted butter, plus 1 tablespoon cold

2 1/2 pound pork loin roast, trimmed and tied

Kosher salt and freshly cracked black pepper

1 onion, peeled and sliced

2 Granny Smith apples, cored and sliced

5 sprigs fresh Thyme

1 bottle, (12 ounces) hard cider, plus more as necessary

Preheat oven to 375 degrees F.

Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Add thyme. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.

Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.

Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

Spaetzle

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

Dash white pepper

2 eggs, lightly beaten

1/4 cup milk

3 sprigs fresh thyme

4 quarts chicken broth or water

2 tablespoons butter

In a bowl, combine flour, salt, nutmeg, thymespaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese. Yield: 2 servings. (I doubled the recipe to serve 4.)

"gourmet" caramel apples

So what makes these caramel apples "gourmet?" Nothing really, I just like to call them that because they are so pretty! And yummy too. I like to cut them into slices, but I you are up to it, grab the stick and take a big bite!

5 apples
1 14oz bag caramels
Sticks- I used bamboo skewers, but Popsicle sticks work also
Toppings of your choice. I used chocolate chips, toffee bars, chopped walnuts and mini M&M candies.
Other options: white chocolate and crushed graham crackers, sprinkled with cinnamon or crushed red hots (caramel apple pie), mini chocolate chips, mini marshmallows, crushed graham crackers (smores)

Unwrap caramels and put in pot with 2 Tablespoons water.

Melt on medium low, stirring occasionally. Wash apples and dry well, insert sticks.

 Dip into melted caramel and let excess drip off.

 Immediately roll in desired toppings.

 Place on a sheet of waxed paper sprayed with non-stick spray. Place in fridge to harden. Enjoy!

Gnocchi with Mushroom Cream Sauce

First recipe done! And I think I will be making this one again for sure. The gnocchi came out light and fluffy- my husband said it was "like eating clouds." I will take that as a compliment!

Fresh Gnocchi with Mushroom Cream Sauce
Ingredients:
Gnocchi:
1 Pound Russet Potatoes
1 Egg, beaten lightly
3/4 – 1 Cup All Purpose Flour (plus more for dusting)
1 Teaspoon Kosher Salt
Mushroom Cream Sauce:
2½ Cups Sliced Mushrooms (I used Brown & White Mushrooms)
2 boneless skinless chicken breasts, chopped
1/2 C frozen Peas
1 Cup Chicken Stock (I used homemade Stock)
1/2 Cup Heavy Cream
1 Tablespoon Fresh Chives, diced
½ Teaspoon Dried Thyme
¼ Cup Parmesan Cheese, grated
1 Teaspoon Garlic, finely minced
1 Tablespoon Unsalted Butter
2 Tablespoon Olive Oil
Salt and Pepper to taste

Bake potatoes at 375 degrees for 50 minutes or until tender when pierced with a knife. (I peeled, chopped and boiled them instead.) Remove from oven and cool just enough to handle but the potatoes should still be warm.
Peel potatoes and put them through a potato ricer. (I don't own a rice, so i ran a fork through them until they were the proper consistency.)

 Sprinkle in half of the flour and make a well in the center of the bowl. Add egg and salt. Fold mixture, adding more flour if needed. Texture should be like Play-Doh. Gently knead the mixture by hand a few times and form into a ball. On a floured surface, roll dough into long logs about ½ – ¾ inch in diameter. Cut the logs into 1 inch pieces. *I found it easier to cut the gnocchi using a pastry scraper versus a regular knife.

Cook the gnocchi in a large pot of salted, boiling water. This may need to be done in batches to not crowd the pot. The gnocchi will float to the top when they are cooked–approximately 2-3 minutes. Remove with a slotted spoon and place them into an ice bath. Continue until all gnocchi have been cooked. Drain the gnocchi from the water and lightly toss in oil. Set aside until sauce is ready

Melt butter in a large saucepan with olive oil over medium heat. Add garlic, chives, thyme, chicken and mushrooms and cook until tender. Add stock and peas and heat on medium-high. Once the stock comes to a slow boil reduce heat and add cream. Simmer for 1-2 minutes.  Add gnocchi and heat until warmed through. Toss in cheese, ensuring the gnocchi is well coated. Season with salt and pepper to taste. Garnish with additional chives and enjoy!

Bucket List

Ok, here is the list I have started. I know there will be lots of additions as I go. Feel free to suggest anything I might not have thought of yet!

Main Dishes:

• Tamale
• Ravioli
• Beer Can Chicken
• Penne alla Vodka
• Carbonara
• Coq Au Vin
• Beef Wellington
• Veggie Burger
• Jambalaya
• Gumbo
• Clam Chowder
• Beef Bourgion
• Bolognese Sauce
• Pasta
• Steak Frites
• Beerocks
• Chicken Curry
• Risotto
• Ribollita
• Tomato Soup
• Monte Cristo
• Arroz Con Pollo
• Gyro
• Cuban Sandwich

Breads:

• Beer Bread
• Sourdough Starter/Bread
• Bagels
• Scones
• Popovers
• English Muffins
• Tortilla
• Irish Soda Bread
• Challah
• Hushpuppies
• Foccica

Desserts:

• Baked Alaska
• Cheesecake
• Gingerbread House
• Creme Brulee
• Chocolate Covered Cherries
• Cannoli
• Rugelach
• Bananas Foster
• Flan
• Tiramisu
• Apple Pie
• Gooey Butter Cake
• Marshmallows
• Pipe frosting/make frosting roses
• Tarte Tatin
• Semifreddo
• Kuchen
• Banoffee Pie
• Souffle'
• Clafoutis

Miscellenous:

• Gnocchi
• Hummus
• Stuffed Zucchini Blossom
• Pierogi
• Spaetzle
• Pesto
• Sangria
• Ranch Dressing
• Butter
• Ricotta
• Sausage
• Bread & Butter Pickles

My list- All the foods I want to try, or techniques I want to master.

For the past few weeks I have been food blog obsessed. Looking at all the recipes and pictures other people post got me thinking: There are so many foods I have never tried! I consider myself a pretty accomplished cook for my age (24,) but I wouldn't say that I am overly adventurous. So I have started a food "bucket list" of things that I would like to try someday. And since I love to cook, I think it would be more fun to cook the foods myself, rather then try them in a restaurant. Traditional foods like Beef Wellington and French Onion Soup, and regional favorites like Tamales and Fresh Pasta, but also techniques like cutting up a whole chicken and making the perfect pie crust. I am so excited to start this process! I don't have a timeline set, and I know that I will continue to add things to the list as I go. I hope that I can open my young daughters world up to new tastes and food experiences, and someday she will look at this blog and the recipes and pictures and want to get in the kitchen and cook. Success or failure, whether my family and I like the dishes or not, I can't wait to get cooking!