Tuesday, March 31, 2015
I haven't found a Chef John recipe that I haven't liked. I had never heard of this dish, but apparently it's a common vietnamese dish, and I just happened to have all of the ingredients on hand. I loved it so much that I made it the following week as well, so yummy! It's a very sweet dish but the salty tang of the soy sauce, fish sauce and vinegar balances it out and it's super yummy, great over rice. It was nice to try something easy and a little different, and it was doable for a weeknight meal for sure.
Definitely watch the video, besides being entertaining, there are some good tips from Chef John about how to make this dish. The second time I made it, I used a little less water, if any, to decrease the time it took for the sauce to reduce.
Chef John's Caramel Chicken on Allrecipes.com
Tuesday, March 24, 2015
We love that Achatz Michigan Four Berry Pie that you can get here locally in the metro Detroit area. For Thanksgiving as well as this past Valentine's day, I have worked out my best copy cat version of this delicious combination of cherries, raspberries, strawberries(*) and blueberries.
(*)I have yet to try the exact berry combination that Achatz uses (Michigan tart cherries, blackberries, blueberries, and raspberries) but I've done this twice with sweet cherry/rasp/blue and sweet cherry/rasp/blue/strawberries -- try any berry you like and just keep the quantities the same. This won't disappoint! Next time I will try to remember blackberries, not strawberries! Maybe I can add both and top Achatz by having a Michigan 5-Berry Pie.. especially if I could source them all from Michigan (not happening here in the winter time though!)
First, I use my favorite pie crust recipe (because it's easy and delicious) - Fool Proof Pie Crust Recipe. This makes a double pie crust, so just save the other crust for another pie later by popping the extra crust disc in the freezer, then put in the fridge for a day or so before you plan to roll it out. Also, feel free to use a store-bought pie crust - talk about easy!
Next, I use my favorite streusel topping - Mrs. Kostyra's Streusel recipe from Martha Stewart which goes great with a mixed berry tart or pie.
1 cup flour
1/4 c brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons butter, cut into tiny squares
Mix the streusel ingredients and break up the butter using your hands or a pastry cutter until the mixture is crumbly and when you squeeze it it kind of keeps shape.
Finally, we have the Cherry Berry Filling -
1 cup + 1 teaspoon sugar
1/4 cup tapioca
pinch of salt
2 cups or 1 package of frozen sweet cherries, thawed and drained
1 1/2 cups raspberries
1 1/2 cups blueberries
1 1/2 cups sliced strawberries (or blackberries or more of the previously mentioned berries)
1 teaspoon flour
Preheat oven to 350 degrees.
Roll out your pie crust and fold over to carefully place into your pie tin and pat it in and trim edges, crimp edges, however you like your pies to look. I used a fork this time on the edges and I saved extra dough to cut out hearts for the Valentine's day theme. Other times I have just folded the extra dough over to make a thick rustic edge which is delicious.
Sprinkle 1 teaspoon flour and 1 teaspoon sugar in the crust shell and then tap out carefully.
Mix 1 cup sugar and tapioca and pinch of salt together in one bowl.
Rinse/mix all the cherries and berries together and sprinkle with the sugar tapioca mix and carefully stir to combine.
Pour the cherry berry mix into the prepared pie crust and then sprinkle with the streusel topping.
If using extra pie crust scrapes for decorations, roll out into hearts/etc and place on top of the streusel.
Bake in a preheated oven at 350 degrees with a square of foil placed loosely on top for 30 minutes. Check throughout baking time to make sure it is not browning too quickly. If pie filling is not bubbling on edges and topping isn't browned enough, remove foil for an additional 10-15 minutes baking time if needed, checking frequently so that the topping doesn't get overly browned.
Tuesday, March 17, 2015
I first found this recipe when eating low carb and looking for new dinner ideas. It is ridiculously good, I made it twice in a row on back to back nights because the second night we were having people over and I couldn't get that soup out of my mind. It's absolutely guest-worthy and if you love your carbs, serve it with some crusty bread (Like the NY Times no-knead rustic bread) and butter on the side or toss in some tiny noodles. Or serve it as a lovely soup course before your dinner. The brown butter and sage -- it's just so delicious. You'll love this easy weeknight soup!
Brown Butter Mushroom Soup with Sage (Low Carb too!)As seen on the All Day I Dream About Food blog.
6 tbsp butter2 tbsp fresh sage, chopped1 lb mushrooms, sliced4 cups vegetable or chicken stockSalt and pepper to taste1/2 cup heavy cream
In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add sage and cook one minute more.Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.Stir in stock and bring to a simmer. Cook 4 to 5 minutes more. Transfer to food processor or blender (I used my stick immersible blender which I love and makes this so easy!). Blend until smooth.Return to pot and stir in cream. Serve immediately.
Sunday, February 15, 2015
Saturday, November 15, 2014
Cinnamon Apple Waffles
adapted from MrBreakfast's Apple Waffles
2 cups flour
3 T sugar
2 t baking powder
1/2 t salt
2 large eggs, separated
1 1/4 cup milk
1/3 cup vegetable oil
2 t cinnamon
1 t vanilla
1 large apple, finely diced
Wisk flour, sugar, baking powder and salt together in one bowl. Separate the eggs - eggwhites in your kitchenaid mixer with the whip attachment (or bowl you plan to use for whipping), and the egg yolks in a separate bowl (Yes, I know, three bowls have to get dirty and for that I apologize profusely).
While the mixer is whipping up the eggwhites on high speed (goal is stiff peaks) and your waffle iron is heating up, wisk the egg yolks and add in the milk and stir to combine. Then mix the yolk/milk mixture in with the dry mixture, and don't overmix. Stir in vegetable oil, cinnamon, vanilla and fold in the stiff eggwhites. Carefully stir in the diced apple (I used a large granny smith and it was quite nice having a tart contrast with the sweet maple syrup).
Scoop into your waffle iron (I spray mine first to avoid sticking), and cook until your preference (The Husband likes soft and I like crispy waffles!) Enjoy with pure maple syrup or a sprinkling of powdered sugar.
I hope you enjoy, these were really delicious - they look whole wheat/healthy too but it's just the cinnamon. ;)
Well, it's well into the fall season here in Michigan and I have finally broken the long streak of no baking at our house (really have been good over here!) to do a few things this week. I made several things for The Husband to take up to opening day of Deer Camp - a few new recipes which I think turned out great: World's Best Lasagna from AllRecipes.com, Dutch Apple Pie With Oatmeal Streusel from AllRecipes.com, Martha Stewart's Muffaletta, and Make Ahead Breakfast Burritos.
Saturday, October 4, 2014
Based on one of my favorite sources for recipes, Chef John at Food Wishes, we had a great beef stew last night. I followed his method except first fried about a half pound of bacon and set the bacon aside to add in later. Then, I browned the seasoned beef really well and I started with 6 lbs of fresh trimmed beef chuck. I put the heat on high and even my super huge nonstick pot could get some of the beef a nice golden crust - that's what you want, brown yummy goodness! The butcher man at Kroger was really nice to cut me fresh roasts from the back since they only had one in the meat case. Then he gave me a free 50 gas pts for my "inconvenience".. what a nice guy!
After I browned the big chunks of chuck beef, I dumped the bacon grease out (leaving the browned goodness stuck to the bottom of my pot) and added fresh olive oil. Then, I threw the roughly chopped 2 onions, a package of carrots chopped into large pieces, and a package of celery hearts chopped into large pieces. I browned all of the veggies for a good while until they were golden browned on some sides. I think I learned that step from Pioneer Woman - she browned her carrots and such before a pot roast. Since all my portions are larger, you can see I was making a double batch in a giant pot, and I am glad I did because honestly there wasn't that much leftover - probably not enough to freeze, I think we will easily eat it in a day or two.
After the veggies were browned (season with S&P to taste), I started the wine portion of Chef John's instructions - I put in 2 cups of wine (didn't double it but then added another cup later to cook down so I'd recommend at least 3 cups to start). I added 4 or 5 cloves of garlic, chopped, too. I let the veggies and wine cook until the wine was reduced to half. Then I added 3 cups of beef stock and the rest of the ingredients - a bundle of fresh thyme, some bay leaves, a good bunch of halved mushrooms, a tablespoon of flour and instead of more flour, I used 1 packet of onion soup mix. I put the top on and let it simmer for 1.5 hours. I checked it a few times and realized I could add the rest of my beef stock carton (the 4th cup) and another cup of wine, and it was still plenty of time to cook all that liquid down. By the time it was 1.5 hours in, and time to take the top off, there was hardly and liquid but enough to keep going and the meat was starting to get tender - I added the crumbled bacon in. By the end of 2 hours, everything was perfect. Since I was low on liquid, I finished the stew with about a half stick of salted butter which made it pretty awesome. Since we don't usually eat potatoes, I served the stew with mashed/pureed buttery creamy cauliflower with chopped green onions mixed in. The Husband said "this is one of your best". We typically eat low carb but a bit of soup mix or 1 table spoon of flower (6g carbs) doesn't affect us negatively and really made a big difference in the velvety glaze at the end -- instead of soft meat/veggies sitting in brown water. I love Chef John's recipes - so far each one has been excellent. I love his videos and listening to his cheerful and humorous description of how to do the recipes. What a cool job he has! I hope you try his Beef Merlot, it's wonderful!
Here is Chef John's original recipe. I didn't take a picture but the end product looks just like his except mine had halved mushrooms and crumbled bacon throughout as well. Next time I might try some tomato paste in there but not sure - it was so good as is!
Sunday, June 29, 2014
|One of our feasts last summer - chicken shwarma, lamb kofta, & grilled eggplant!|
|Chicken Shawarma spices - you can marinate overnight|
Grilled Chicken Shawarma Skewers from The Shiksa (I skip the second frying step myself and do the skewers on the grill, and I only use boneless skinless chicken thighs - yum!)
Lamb Kofta Kabobs from AllRecipes (this recipe is legit, tastes just like restaurant quality and I simplify by putting all spices/onion chunks/garlic cloves/parsley in the food processor to make a paste & save some time, and then mix that in with the ground lamb).
|Lamb mixed with the seasonings for Lamb Kofta|
|Add some fresh herbs to your hummous, basil-garlic-lemon is so delicious!|
So for low-carb people, just make lettuce wraps with the shawarma and koftas with onions and tomato and garlic sauce - soo good! Eggplant is a great side and my new favorite vegetable to grill. For everyone else, the yummy fresh pitas and rice fills out the meal wonderfully. Instead of just making the same ole barbecue chicken when you have guests this summer, try something different and go middle eastern on the grill! You will not be disappointed.
Tuesday, June 24, 2014
Yum! I've tried some free samples of the La Terra Fina spinach dips and always thought they were pretty good, dip some veggies and crackers in there - they do not disappoint. La Terra Fina even sent me some a year or two ago, but I didn't have any recipe ideas for them nor know if I'd buy them again. True - if I was at Costco and prepping to entertain some guests, it's a good option to pick up a tub and a lot better than the dips I find on the shelves at Kroger. My "pretty good" assessment was related to the dip when it was served cold. Then, months later, one day I read the tub and noticed it said "try warm!"... so I did... it changes my assessment from "pretty good" to "100% addictive." Free samples or not, I highly recommend you try it as a hot spinach dip - yum!! I've made my own dips as well and I will still continue to buy this dip.
I tried the artichoke/jalapeno flavor as well as the typical spinach/artichoke flavor and it wasn't spicy enough for me. Then, I had a great idea to take my favorite spinach/artichoke flavor and amp it up with chopped jalapenos and bake it with a panko breadcrumb topping...because.. why not? This is really a great semi-homemade Costco hack that anyone can do and be proud to serve as an appetizer. The dip has a crunchy topping, creamy melty center and a zip and zing from the jalapenos. You can taste the the ingredients are real - this is key for a store-bought dip. Tons of flavor and definitely a keeper! I do tend to eat a lot at once and then have awful garlic breath. Worth it! Don't you love dips for appetizers? Let me know if you've found a product or recipe I should try - Kitchen Bliss loves happy hours.
Easy Spicy Bubbly Baked Spinach Artichoke Dip
By Kitchen Bliss
Supplies You'll Need:
1 tub La Terra Fina Chunky Spinach Artichoke & Parmesan or whatever spinach/artichoke type dip you'd like
1 package Panko bread crumbs
1 jar of sliced jalapenos
This is super easy and adaptable! Decide how much dip you'll need - decide on the serving dish and scoop out enough dip that will fill the bottom of the dish. Think about how spicy you want to make it and chop up that amount of jalapenos and mix into the dip, and taste periodically until the dip is spicy enough for you. Spread the jalapeno-spiked dip into your serving dish and sprinkle a layer of panko bread crumbs on top. Bake at 400 degrees until brown on top/around the edges and the center is warm. Let cool a few minutes before serving so that it isn't too hot for the first person who dips in! Enjoy!
Wednesday, April 16, 2014
I think I originally got the gruyere and caramelized onion idea from a Cooking Light recipe... I forget what they recommended or what made it "light".. who cares! My version uses yukon gold potatoes, adds bacon, and jazzes up the presentation - my favorite way to dress up a twice baked potato is to turn it on it's end. I saw this somewhere on a blog a few years ago and it stuck in my head. It looks very attractive. You could use very small potatoes for bite-sized appetizers, or I have used medium sized potatoes fully expecting guests to take 2 or more (halves). I love potatoes in any fashion, don't you? Too bad I cut them out of my diet most of the time!
Elegant Twice Baked Potatoes - Yukon Gold, Caramelized Onions, Gruyere, and Bacon
By Kitchen Bliss
1-2 medium sized potatoes per person, plus 3 extra for filling
salt and pepper to taste
Customizations I have used:
gruyere cheese (amount varies per how many people you are serving)
bacon - my preference is to bake in the oven and then crumble
1 large onion
green onions or chives
heavy cream or milk
More ways to customize:
Fresh herbs besides scallions and chives - whatever your preferences are, thyme, basil, dill, etc.
Cooked veggies besides onions - broccoli, sun dried tomatoes, leeks, celeriac, fennel, roasted garlic, etc.
Cheese, glorious cheese - parmesan, sharp cheddars, cream cheese, swiss in place of gruyere, pimento spread, gouda, creamy havarti, pinconning, etc.
Let me know what great combinations you've come up with!
Bake washed and poked potatoes in a preheated 415 degree oven until fork tender. Let potatoes cool slightly enough to handle them, but still warm enough to spoon out the insides. For the extra potatoes you baked, just peel and set aside in your large bowl.
For the remaining potatoes - Cut each end of the potato off slightly, in order to make a flat end which will be the bottom of your potato cup - very sturdy! Cut each potato in half. Use a spoon (a toddler spoon is usually thinner and the right size for small potatoes) to scoop out the insides but try to leave a 1/4inch thick shell of skin/potato, so that you end up with a cup. Sometimes I make a mistake and scoop too far and reach the bottom of the cup - have no fear, for minor cup breaches, it really doesn't matter - you will be filling it up with mashed potato soon and it will still probably hold up and look OK. No one is looking at the bottom of these things.
Great! The hard part is over. You have a big bowl of potato yumminess to be mashed up with whatever toppings you so choose. In the example photo above, I mashed the potatoes with butter, cream, salt, pepper, lots of sharp cheddar cheese, sliced green onions, crumbled bacon, and some sauteed onions. I used green onions cut on a bias and stuck one in the top of each potato for a cute and tasty decoration. Don't forget to salt and pepper your filling to taste - no one wants any bland potatoes.
The last step is to either put the assembled potatoes in the fridge overnight, maybe with suran wrap on top, or bake them straight away. I would recommend an oven of 375 and bake until warmed through and the cheese is melty. I reserved some shredded cheese and crumbled bacon for the tops for decoration as well. It gives your guests a preview of what deliciousness is inside. After you pull them out of the oven, then top with the fresh herb garnish, if using.
The first time I made this recipe, which I don't think I have a photo of - I used the Cooking Light version of caramelized onions and used gruyere, as noted here (except I added bacon):
- 2 cups vertically sliced red onion
- 2 teaspoons sugar
- 2 tablespoons dry sherry
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits.
I hope you enjoy this recipe - I think the presentation is unique but easy enough, and another great tip is you can make these ahead. Then before serving, bake in an oven until heated through and the cheese on top is melty. I'm not sure if you can freeze ahead, but if some one tries it, let me know. I seem to recall twice baked potatoes do usually freeze well, no?