Since becoming pregnant I haven't been good AT ALL at blogging. At first I was so sick I didn't feel like eating anything. Now, although I am back to eating regular foods I still don't have much energy. I'm sad to say that there have been a few recipes that I have tried that are on my list that I didn't document. All of them I will make again, and will make sure to document. But here is how I felt about what we have tried since I "fell off the blogging wagon."
Cuban Sandwich- Marinated pork roast, ham, Swiss, mustard, french bread and bread and butter pickles. Yummy! This was the first time we had tried this sandwich, and we will make it again for sure. We went light on the mustard and pickles on the side- both good decisions. But I wouldn't omit the pickles entirely, you really need that sour bite with the rich sandwich.
Gumbo- I received a recipe from a lady I talk to online who lives in Louisiana, so I knew she would know what she was talking about when it came to gumbo. I only used andoullie sausage and shrimp. I was spicy but good, very filling and perfect for a cold night.
Bananas Foster- Very rich, but yummy!
Marshmallows- For our Christmas dinner dessert at my moms we made homemade s'mores. I made the graham crackers, mallows and a yummy chocolate ganache. The mallows had great flavor. Next time I will make sure to coat the top with powdered sugar so they would be easier to cut. We had plenty leftover chocolate and mallows, which I made into a decadent hot chocolate the next morning. How sweet it is!!
Cheesecake- For Christmas dinner at the in-laws I attempted my first cheesecake. I made The Girl Who Ate Everything's Turtle Cheesecake. Everyone loved it, so much so that my mother in law had a slice for breakfast the next day! The chocolate layer was a bit to bittersweet for me, but the cake turned out nicely, so I can't wait to try out another variation.
I have a list of the next recipes I am going to try, and made a sourdough starter on Monday, so I hope to be baking a loaf of delicious bread soon!
Tuesday, March 13, 2012
Sunday, December 18, 2011
Cookie Dough Truffles
I have a confession to make: I love raw cookie dough. Yes, I know that its dangerous to eat raw eggs but what can I say, I like to live on the wild side. So when I found the recipe for these truffles- egg free!- I just had to try them. And I'm very glad I made them at Christmas time, because I can share them instead of eating them all!
Cookie Dough Truffles
(Recipe courtesy of The Girl Who Ate Everything)
8 tbsp. unsalted butter, at room temperature
Cookie Dough Truffles
(Recipe courtesy of The Girl Who Ate Everything)
8 tbsp. unsalted butter, at room temperature
Tuesday, November 1, 2011
Homemade Pasta and Bolognese Sauce
Yet another Sunday family dinner has come and gone, and this week it was Homemade Pasta with Bolognese sauce, courtesy of The Pioneer Woman. Yum! Dessert was Paula Deen's Caramel Apple Cheesecake bars. Those are a must make. Tonight. Just saying, they are delicious!
Pastor Ryan’s Bolognese Sauce
1/2 cup Olive Oil
1-1/2 cup Grated Carrots
1 whole Large Red Onion, Diced
2 pounds Ground Beef
2 Tablespoons Dried Oregano
2 Tablespoons Dried Basil Flakes
1 can (6 Ounce) Tomato Paste
5 cloves Garlic, Minced
1 cup (to 2 Cups) Red Wine
2 Tablespoons Worcestershire
2 cans (28 Ounce) Whole Tomatoes
1 cup Milk
Salt And Pepper, to taste
Fresh Parmesan Cheese
Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.
Serve with pasta and a generous sprinkling of Parmesan cheese.
3 cups All-purpose Flour
Rule of thumb: Two eggs per one cup of flour
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.
Pastor Ryan’s Bolognese Sauce
1/2 cup Olive Oil
1-1/2 cup Grated Carrots
1 whole Large Red Onion, Diced
2 pounds Ground Beef
2 Tablespoons Dried Oregano
2 Tablespoons Dried Basil Flakes
1 can (6 Ounce) Tomato Paste
5 cloves Garlic, Minced
1 cup (to 2 Cups) Red Wine
2 Tablespoons Worcestershire
2 cans (28 Ounce) Whole Tomatoes
1 cup Milk
Salt And Pepper, to taste
Fresh Parmesan Cheese
Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.
Serve with pasta and a generous sprinkling of Parmesan cheese.
Homemade Pasta
6 whole Eggs3 cups All-purpose Flour
Rule of thumb: Two eggs per one cup of flour
Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.
Wednesday, October 26, 2011
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.
“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.
Monday, October 24, 2011
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!
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
Chicken Gyros
Source: The Girl Who Ate EverythingTzatziki sauce:
1 cup plain Greek yogurt
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.
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
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
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