I always serve parsnips with the sweet potato pepper chicken(next recipe), and recently I came across a parsnip recipe in my food network magazine that I love. It is super easy and so flavorful!
Slice 4-5 peeled parsnips and add to skillet with 1/2 cup chicken broth and 1/2 cup white wine, 2 Tbsp of butter, the juice of 1 lemon, a few slices of ginger(or you can use a few shakes of dried), 1 bay leaf, a pinch of red pepper flakes and a drizzle of honey(about a Tbsp).
Partially cover and boil until liquid evaporates and parsnips are brown and carmely(about 20 minutes). Watch closely near the end to make sure the honey doesn't burn.
Tuesday, January 19, 2010
Monday, January 18, 2010
Creamy chocolate frosting
I got this from my friend's blog. Sounds amazing!
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 (14 ounce) can sweetened condensed milk
1/2 cup water
1/2 teaspoon vanilla extract
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped
Melt the unsweetened chocolate (i melted it with a tsp of butter....seemed less prone to burning in the microwave that way). Mix with the sweetened condensed milk. Slowly add water, vanilla and instant pudding mix. Whip the cream and fold into chocolate mixture (We ended up whipping about 2 cups of cream and folded almost all of it into the chocolate mixture....just depends on how chocolaty you want the frosting). Frost immediately, refrigerate.
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 (14 ounce) can sweetened condensed milk
1/2 cup water
1/2 teaspoon vanilla extract
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped
Melt the unsweetened chocolate (i melted it with a tsp of butter....seemed less prone to burning in the microwave that way). Mix with the sweetened condensed milk. Slowly add water, vanilla and instant pudding mix. Whip the cream and fold into chocolate mixture (We ended up whipping about 2 cups of cream and folded almost all of it into the chocolate mixture....just depends on how chocolaty you want the frosting). Frost immediately, refrigerate.
Tuesday, January 5, 2010
Basic Dinner Rolls/Cinnamon or Orange Rolls
Here's the secret, use the timer!
4 cups whole milk, warmed in the microwave for 3 min.
1 cup sugar
1/4 cup yeast
Sprinkle the yeast over the warm milk, poured into your Bosch or kitchen aid or whatever bread maker you have. Sprinkle the sugar over it. Let sit for ten minutes.
Then turn on your machine to mix and add:
5 cups flour
4 eggs
Beat for five minutes. Let sit for 20 minutes.
Then add:
1 cup vegetable or canola oil
1 TB salt
7 cups flour
Mix and blend until smooth.
Add 1 square butter that has been left out of fridge to soften. Beat five minutes.
Let rise 30 minutes. Roll out by putting on counter. If the dough seems too thick, (a little too much flour) spread some oil on your counter top and then roll out in below manner. If the dough seems a little sticky, (a little too moist) then sprinkle the counter top with flour and flour your hands and pat the top with flour. Most of the time, I use flour. However, occasionally I use oil to roll them out if the dough seems a little too dense. From this point, use the dough to make dinner rolls, or cinnamon or orange rolls.
For crescent rolls, I use my canning jar lid to cut off a small amount then pat it into a rectangle with one end a little narrower than the other, and roll it around my index finger (floured) into a crescent roll shape. Start on the larger end and roll to the smaller. My grandmother made them that way. You can also roll out a circle and pie cut it and roll from the outside into the center.
If you make cinnamon rolls, roll out a giant rectangle and cut it into 3 long strips lengthwise after putting in the filling, roll up and let rise until double (about 45 minutes, but it depends on the temperature of your room, the time of year etc. so just when they are double in size) and cook @ 350 degrees for 15 minutes.
Cinnamon Filling
1 Cup packed brown sugar
1 square butter
1/4 cup cinnamon
Melt and stir above and then add cream or milk about 3 TB. to mixture and stir.
Pour over rectangle of dough before cutting and rolling.
Oh, the easy way to cut your cinnamon rolls is to use dental floss or thread and hold it so that you can slide it under the roll and bring the ends over the top, cross over and pull and they are cut perfectly.
Frosting
1 eight ounce cream cheese
1 square butter
2 cups powdered sugar
1 tsp. vanilla
Beat until light and fluffy and spread on just slightly warm rolls.
Trust me - people will beg for more!
4 cups whole milk, warmed in the microwave for 3 min.
1 cup sugar
1/4 cup yeast
Sprinkle the yeast over the warm milk, poured into your Bosch or kitchen aid or whatever bread maker you have. Sprinkle the sugar over it. Let sit for ten minutes.
Then turn on your machine to mix and add:
5 cups flour
4 eggs
Beat for five minutes. Let sit for 20 minutes.
Then add:
1 cup vegetable or canola oil
1 TB salt
7 cups flour
Mix and blend until smooth.
Add 1 square butter that has been left out of fridge to soften. Beat five minutes.
Let rise 30 minutes. Roll out by putting on counter. If the dough seems too thick, (a little too much flour) spread some oil on your counter top and then roll out in below manner. If the dough seems a little sticky, (a little too moist) then sprinkle the counter top with flour and flour your hands and pat the top with flour. Most of the time, I use flour. However, occasionally I use oil to roll them out if the dough seems a little too dense. From this point, use the dough to make dinner rolls, or cinnamon or orange rolls.
For crescent rolls, I use my canning jar lid to cut off a small amount then pat it into a rectangle with one end a little narrower than the other, and roll it around my index finger (floured) into a crescent roll shape. Start on the larger end and roll to the smaller. My grandmother made them that way. You can also roll out a circle and pie cut it and roll from the outside into the center.
If you make cinnamon rolls, roll out a giant rectangle and cut it into 3 long strips lengthwise after putting in the filling, roll up and let rise until double (about 45 minutes, but it depends on the temperature of your room, the time of year etc. so just when they are double in size) and cook @ 350 degrees for 15 minutes.
Cinnamon Filling
1 Cup packed brown sugar
1 square butter
1/4 cup cinnamon
Melt and stir above and then add cream or milk about 3 TB. to mixture and stir.
Pour over rectangle of dough before cutting and rolling.
Oh, the easy way to cut your cinnamon rolls is to use dental floss or thread and hold it so that you can slide it under the roll and bring the ends over the top, cross over and pull and they are cut perfectly.
Frosting
1 eight ounce cream cheese
1 square butter
2 cups powdered sugar
1 tsp. vanilla
Beat until light and fluffy and spread on just slightly warm rolls.
Trust me - people will beg for more!
Wednesday, December 30, 2009
Christmas morning French Toast
I saw this on one of my fave cooking shows, Tyler's Ultimate, and thought it looked amazing! Then I decided to make it on Christmas breakfast because I thought it would be a good combo of the baked apple and the pancake/french toast. It honestly tasted like baked apples on top of the best french toast you've ever eaten. Plus, I loved that it called for Challah bread because I just used my leftover Challah from the Holy Land dinner the night before. Soooo amazing! I highly recommend that it become a permanent fixture on the Christmas morning breakfast menu! I know it has at my house:)
Upside-Down Apple French Toast with Cranberries and Pecans
Recipe courtesy Tyler Florence, 2008
Serves:
4 to 6 servings
Ingredients
French toast:
4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf challah bread, cut into 1 inch-thick slices
1/2 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional
Directions
Preheat oven to 350 degrees F.
In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
Upside-Down Apple French Toast with Cranberries and Pecans
Recipe courtesy Tyler Florence, 2008
Serves:
4 to 6 servings
Ingredients
French toast:
4 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/2 loaf challah bread, cut into 1 inch-thick slices
1/2 stick unsalted butter, cut into small cubes
1 cup light brown sugar, plus more for sprinkling, divided
4 Granny Smith apples
1/4 cup heavy cream
1/2 cup pecans
1/2 cup dried cranberries
Confectioners' sugar, garnish, optional
Directions
Preheat oven to 350 degrees F.
In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
Sunday, December 13, 2009
Amazing Olive Oil Cookies
So the Texan showed me this recipe and it is AMAZING... also it breaks like every cookie recipe rule that I considered dogma, but IT WORKS and they're like way lower fat than your wedlior type. Seriously, life altering cookies.
Olive Oil Chocolate Chip Cookies
from Slice of Feist
2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 or 2 tablespoons of milk (or rice milk)
1 cup chocolate chips
1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.
Thursday, November 5, 2009
Fish and Chips
I rarely eat fried food, I'm talking like maybe 2x's a year, but this recipe tastes so dang good when I do make it and it just brings back so many memories of eating fish and chips in the pubs in England.
First make the chips by cutting 4 potatoes into thick wedges.
Pour about 2 inches of canola oil into a thick bottomed pan over high heat. Meanwhile pre-heat oven to 300 degrees to keep chips warm while frying. When oil starts looking spidery, throw in potatoes in small batches. Fry until golden brown. If oil gets too hot and starts smoking, turn your heat down to medium. Remove potatoes and place on a paper towel for a minute to dry then transfer to cookie sheet in oven to keep warm. Fry rest of the potatoes until they are all done. Salt and pepper all chips and keep warm in oven. I use Lawry's seasoned salt, but regular salt is fine too.
Next make fish batter by mixing all ingredients in medium sized bowl.
-1 cup beer
-1 cup flour
-2 eggs
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp pepper
Cut large fish pieces in half so you still have good sized chunks of fish. I used orange roughy and we love that. If you are feeling rich use halibut. I have also used tilapia but I like thicker, meatier white fish better. Rinse fish and pat dry with paper towels. One by one, dip fish pieces completely in batter and then place in fry oil. Fry about 2 minutes on each side or until golden brown, turning them over once. Transfer fried pieces onto same pan in oven to stay warm. Sprinkle each fried fish fillet with course sea salt. Meanwhile chop thick rings of onions and dip them in same batter. When all the fish is fried, add onions to fry oil and fry till golden brown turning once. Serve immediately or keep in oven so they don't get soggy and cold.
Tartar sauce (this is Ina Garten's recipe and I love it)
-1/2 cup mayonnaise
-2 Tbsp chopped dill pickles
-1 Tbsp white wine vinegar
-1 Tbsp capers
-1 tsp course ground mustard
-pinch salt and pepper
add all ingredients to food processor and pulse till slightly chunky put blended
Serve fish, chips and onion rings with tartar sauce and malt vinegar. Enjoy!!
First make the chips by cutting 4 potatoes into thick wedges.
Pour about 2 inches of canola oil into a thick bottomed pan over high heat. Meanwhile pre-heat oven to 300 degrees to keep chips warm while frying. When oil starts looking spidery, throw in potatoes in small batches. Fry until golden brown. If oil gets too hot and starts smoking, turn your heat down to medium. Remove potatoes and place on a paper towel for a minute to dry then transfer to cookie sheet in oven to keep warm. Fry rest of the potatoes until they are all done. Salt and pepper all chips and keep warm in oven. I use Lawry's seasoned salt, but regular salt is fine too.
Next make fish batter by mixing all ingredients in medium sized bowl.
-1 cup beer
-1 cup flour
-2 eggs
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp pepper
Cut large fish pieces in half so you still have good sized chunks of fish. I used orange roughy and we love that. If you are feeling rich use halibut. I have also used tilapia but I like thicker, meatier white fish better. Rinse fish and pat dry with paper towels. One by one, dip fish pieces completely in batter and then place in fry oil. Fry about 2 minutes on each side or until golden brown, turning them over once. Transfer fried pieces onto same pan in oven to stay warm. Sprinkle each fried fish fillet with course sea salt. Meanwhile chop thick rings of onions and dip them in same batter. When all the fish is fried, add onions to fry oil and fry till golden brown turning once. Serve immediately or keep in oven so they don't get soggy and cold.
Tartar sauce (this is Ina Garten's recipe and I love it)
-1/2 cup mayonnaise
-2 Tbsp chopped dill pickles
-1 Tbsp white wine vinegar
-1 Tbsp capers
-1 tsp course ground mustard
-pinch salt and pepper
add all ingredients to food processor and pulse till slightly chunky put blended
Serve fish, chips and onion rings with tartar sauce and malt vinegar. Enjoy!!
FINALLY!! Chicken tortilla soup that tastes like Cafe Rio
I LOVE Cafe Rio chicken tortilla soup and I have found some really yummy tortilla soup recipes that I really like, but none of them taste like Cafe Rio's. I decided to try this recipe in my Food Network magazine although I have to admit I was skeptical. I was wrong!! It tastes just like Cafe Rio's and it is amazing!! Not to mention super easy.
Puree in blender or food processor
-2 seeded, soaked ancho chilies (I could not find these but I looked up online and they are very similar to Poblano peppers so I used one really big fresh poblano)
-1 onion
-2 tomatoes (I used Roma)
-2 cloves garlic
Just rough chop all these ingredients then put in blender or processor and puree until smooth
In soup pot cover bottom of pot with olive oil or other kind of oil. Heat over med-high. Add puree to oil and fry for a minute or two.
Then add
-6 cups chicken broth
-4 torn corn tortillas. Tear them into about quarter size pieces.
-1/2 cup cilantro
-some shredded cooked chicken, or I just threw in about 6 frozen chicken cutlets and let them cook in the soup, less work!
Simmer until thick, about 1 1/2 hours. Less if you use cooked chicken. Add salt to taste, I added about 1 TBSP.
Serve with lime wedges, chopped avacados, cilantro, tortilla strips, and mexican cheese (queso fresco). I squeezed 1/4 lime into each bowl of soup and it was perfect.
ENJOY!! So yummy!
Puree in blender or food processor
-2 seeded, soaked ancho chilies (I could not find these but I looked up online and they are very similar to Poblano peppers so I used one really big fresh poblano)
-1 onion
-2 tomatoes (I used Roma)
-2 cloves garlic
Just rough chop all these ingredients then put in blender or processor and puree until smooth
In soup pot cover bottom of pot with olive oil or other kind of oil. Heat over med-high. Add puree to oil and fry for a minute or two.
Then add
-6 cups chicken broth
-4 torn corn tortillas. Tear them into about quarter size pieces.
-1/2 cup cilantro
-some shredded cooked chicken, or I just threw in about 6 frozen chicken cutlets and let them cook in the soup, less work!
Simmer until thick, about 1 1/2 hours. Less if you use cooked chicken. Add salt to taste, I added about 1 TBSP.
Serve with lime wedges, chopped avacados, cilantro, tortilla strips, and mexican cheese (queso fresco). I squeezed 1/4 lime into each bowl of soup and it was perfect.
ENJOY!! So yummy!
Subscribe to:
Posts (Atom)
