Saturday, October 30, 2010
Chocolate Honey Madeleines - Chocolate With Francois
This recipe goes together quickly and most likely uses ingredients you have on hand. This batter was much thicker than the Chestnut Honey Madeleine's. It reminded me of a sponge cake batter. Unfortunately, I overbaked them. Seems like I say that quite often? I was pretty sure I set the timer for 8 minutes, went to hang laundry and came back to the kitchen, time had expired. Did I forget to set the timer? Francois says these are best eaten the day they are made. Seriously, why are all of these recipes better eaten the day they are made? He's right. These have a much different texture, almost tough the next day. I was hoping these would have a nice deep honey flavor. The orange zest, while a delicious flavor, overpowered they honey. These are wonderful served with a cup of tea.
Chocolate-Honey Madeleines
4 large eggs
1/2 cup plus 2 tablespoons sugar
1 tablespoon light brown sugar
Grated zest of 1 or 1 1/2 oranges, to taste
1 1/3 cups all purpose flour
3 tablespoons Dutch processed cocoa powder
1 1/4 teaspoons baking powder
Pinch of salt
10 tablespoons unsalted butter
1 tablespoon honey
Softened butter and flour, for the molds
Batter
Combine the eggs, sugars and orange zest in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed for 15 minutes, until the mixture is light and fluffy.
While the eggs are in the mixer, sift together the flour, cocoa powder, baking powder, and salt over a bowl of piece of wax paper.
Combine the butter and honey in a medium saucepan over medium high heat and let the butter melt. Stir so the honey is well combined. Remove the heat and once the egg mixture is ready, stir about one tenth of it into the butter, to lighten the butter.
With a silicone spatula, gently fold the dry ingredients into the egg mixture in two or three increments. Fold the butter mixture into the batter until well combined. Cover and refrigerate the batter overnight or for up to 3 days.
Bake
Place a rack in the upper and bottom thids of the oven and preheat the oven to 425 degrees. Brush the tins of two large madeleine molds (my note...or mini muffin tins) with butter and dust with flour. Line a baking sheet with wax paper.
With a silicone spatula, gently stir the batter to remove the excess air. Spoon the batter into a pastry bag, or resealable plastic bag, and cut a 1/2 inch opening in the tip or corner of the bag. Pipe the batter almost to the top of each tin.
Bake for about 8 minutes, without opening the oven, and immediately unmold them by tapping the molds against the prepared baking sheet. The madeleines should fall from the tins onto the baking sheet. Serve immediately or cool to room temperature.
You can find the links to the other CWF baker's here! Next up for CWF is Chocolate Coconut Rochers chosen by Joanne at Apple Crumbles . We'd love to have a few more baker's join us for Chocolate With Francois. We bake once a month and post on the last day of the month. Interested? Send me an email!
Happy Halloween (Pink Saturday)!!!
As you know we live in Nebraska, aka The Good Life. I hope this post doesn't resort in my house being egged or tpeed or worse :). Today is the Missouri/Nebraska football game. Unlike most houses in Nebraska, our house will be cheering on the Missouri Tigers. Neither Tim or I are Nebraska natives and have yet to join the "Big Red" bandwagon. The game today is huge. It will pretty much decide the Big 12 North Champion and is the last time the two teams will meet in Lincoln. Nebraska joins the Big 10 in 2011. You might think since they'll no longer be playing Missouri, we'll become Husker fans? Not so much, Tim's from Minnesota. We'll be routing for those Golden Gopher's next year!
GO TIGERS!!!!!!!!!!!!!!!!!!!
Friday, October 29, 2010
Pumpkin Sage Brown Butter Quick Bread
One of my favorite pumpkin recipes is my mom's pumpkin bread. She used to make it every year about this time. When I saw this Martha Stewart recipe, I decided to break tradition and try it. I love browned butter. I think I am still trying to master the art of getting it just the right shade of brown. Sometimes, it's a little too brown and other times it's not brown enough. Do you have any tips to share with me?
I love this recipe. It reminds me a lot of my mom's recipe. The sage flavor isn't overwhelming. Actually, next time I will add a little more sage. I shared this with my co-workers. I was quick to point out the green flecks in the bread were sage!!
Pumpkin Sage Brown Butter Quick Bread
Recipe Courtesy of Martha Stewart Living
Makes eight 2 1/2-by-4-inch loaves
6 ounces (1 1/2 sticks) unsalted butter, plus more for pans
1/4 cup fresh sage, cut into thin strips, plus more, whole, for garnish
1 2/3 cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup solid-pack pumpkin (from one 15-ounce can)
1 cup packed light-brown sugar
2 large eggs
Directions
1.Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
2.Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3.Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
4.Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Invert pans to remove breads, transfer to wire rack, top sides up, and let cool completely. (Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.) Garnish with whole sage leaves before serving.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, October 28, 2010
From The Good Life
The one armed scarecrow! The wind in Nebraska is hard on him!
My oregano and sage. I am hoping if I cover it with straw, it will come back next year.
What's still growing in your yard?
Tuesday, October 26, 2010
Beer Can Chicken
Beer Can Chicken
1 (4-pound) whole chicken
2 tablespoons olive oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.
Sunday, October 24, 2010
Peanut Brittle - SMS
I gathered all of the ingredients in advance, read the recipe a couple of times and began cooking the caramel. I've read about how challenging caramel can be. I was a little nevous about this recipe. I think that was my problem! The recipe is like an animal, it smells my fear. I've made caramel before without any problems. Not so lucky this time. This recipe calls for cooking the sugar and corn syrup on medium high. I wondered if that was too hot but did it anyway. The caramel mixture hadn't been on the stove very long and I noticed it was starting to smoke. Panic! Our smoke detector is wired into our alarm and I didn't want it to go off. I opened the kitchen windows and the backdoor. It started smoking even more. I grabbed the pan and wanted to run to take it outside to the deck. Knowing how my luck was going that particular day, I decided running wasn't a good plan. I walked as quickly as I could and let it smoke away outside. Time to start over but I used all of the corn syrup, so I will be starting over another night.
Never having made peanut brittle before, I didn't really know what to expect. I went to the internet and began reading recipes for peanut brittle. After reading a number of recipes, I decided two things. One, this recipe uses way too high of a temperature to cook the caramel. Second, most of the other recipes used a little water along with the sugar and corn syrup. When I made the second batch, I followed Melissa's recipe except I added 1/4 cup of water and cooked the caramel on medium. This time went much more smoothly, until the final step. One stick of butter is way too much butter. I couldn't get it to incorporate smoothly. As a result, my peanut brittle is a big greasy.
I've never been a big peanut brittle fan. Give me chocolate anything instead. :) I thought this tasted just okay. Tim said it was pretty good. I am anxious to read what the other SMS bakers thought of this recipe.
This week's recipe was chosen by JoVonn of the Givens Chronicles, you can find the recipe on her blog. If you'd like to check out the other SMS baker's peanut brittle, you can find them here.
Saturday, October 23, 2010
Pink Saturday
October is Breast Cancer Awareness month! Please be sure to have your annual mammogram!
I am linking this to Pink Saturday at How Sweet the Sound.
Friday, October 22, 2010
Pasta With Ham and Peas
Pasta With Ham and Peas
1 pound bow-tie pasta (farfalle) (I used penne)
Coarse salt and ground pepper
3 tablespoons butter
1 onion, diced
10 ounces (2 cups) frozen peas
1 cup half-and-half
1/2 pound cooked ham
Grated Parmesan cheese, for serving
Directions
1.Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
2.Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
3.Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, October 21, 2010
From The Good Life
Many of the flowers were past their prime but the roses were still beautiful.
"The Garden in the Glen", an area featuring shade plants.
What was your favorite outing this fall?
Tuesday, October 19, 2010
Butternut Squash and Sausage Bake
I've never made a casserole with squash but when I saw this recipe on Serious Eats, I thought it sounded interesting. It takes a while to prepare but is so worth it.
Since it's just the two of us, I decided to make a half recipe. As with many recipes, this one didn't come out quite right cut in half. I made some adjustments along the way. I used 1 large onion. When I make it again, I will use two. I used more Italian Sausage than the recipe called for, about 3/4 pound. My butternut squash wasn't huge, so I ended up using all of it.
The recipe called for a step I've never seen before, simmering the broth with the pulp and seeds from the squash. Interesting? I am sure it's to infuse the flavor of the squash into the broth. Make sure to give this recipe the full baking time. I pulled it out a little early and a few pieces of squash weren't quite done.
One word for this recipe, FANTASTIC!! This would also make a great stuffing.
Butternut Squash and Sausage Casserole
Recipe Courtesy of Serious Eats
1/4 pound Italian sausage
1/4 cup olive oil, divided
3 onions, quartered and sliced
5 thyme sprigs
2 teaspoons dried sage
salt and pepper
1 small butternut squash, peeled and chopped into 1/2 cubes, (about 6 cups) seeds and scrapings reserved
1/4 cup flour
1/2 cup shredded smoked mozzarella
3/4 cup chicken stock
3 slices white sandwich bread, cut into cubes
2 tablespoons melted butter, optional, plus a little extra to prepare baking dish
Procedures
1
Preheat oven to 350 degrees Fahrenheit. Butter a 9-by-12 inch baking dish.
2
Remove sausage from its casing and cook in a large skillet over medium heat until just browning, breaking up sausage with a wooden spoon as it cooks. Remove cooked sausage and refrigerate until ready to use.
3
Add enough olive oil to the rendered fat in the skillet to equal two tablespoons, and then add the onions, thyme and sage. Season liberally with salt and pepper. Cook over medium heat for 20 minutes, stirring occasionally, scraping the bottom of the skillet to loosen brown bits. When onions are thoroughly soft, remove and set aside.
4
While the onions cook, simmer the squash seeds and scrapings in the chicken stock for 10 minutes, strain and keep the stock warm over low heat.
5
Add the remaining two tablespoons of olive oil to the skillet. Toss the squash with the flour and arrange in a single layer in the skillet. (If the skillet isn't big enough, you'll need to do this in two batches.) Let the squash brown, undisturbed, for 4 minutes then stir the squash as it cooks for the next 4 minutes. Season liberally with salt and pepper and set aside.
6
To assemble the casserole, layer the onions in the buttered baking dish. Dot the onions with the sausage bits evenly, and then top with the squash. Sprinkle the smoked mozzarella over the top, and the pour the stock into the baking dish. Press the top of the casserole with a spatula to evenly distribute the liquid. Cover tightly with aluminum foil and bake for 30 minutes.
7
While the casserole bakes, pulse the bread crumbs with the melted butter (if using) in a food processor until you have coarse bread crumbs.
8
After 30 minutes, pull the baking dish out of the oven, remove the foil, top casserole evenly with breadcrumbs and bake uncovered an additional 20 to 30 minutes, until the liquid is absorbed and the top is nicely browned.
I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday.
Saturday, October 16, 2010
Pink Saturday!
Friday, October 15, 2010
Snickerdoodle Cupcakes with Honey Cinnamon Icing - MSC
I've been baking with the MSC cupcake group for about a year. Many of the cupcakes have been too dry for my tastes. I think at first I was leaving them in the oven too long. Even after I corrected that, I still felt like they were too dry. Sue Woodhouse of Cupcakes Actually was on Living Today on Martha radio a couple of weeks ago. She addressed the subject of cupcakes being too dry. She suggests adding canola oil and buttermilk. I must admit, I adapted this recipe to include those two ingredients. I still think I left them in the oven too long, when will I learn? They're not as dry but still not as moist as I would like.
The Martha recipe calls for the cupcakes to be frosted with Seven Minute Frosting. I wanted to continue with the cinnamon theme. I made Martha's Honey Cinnamon Frosting. It was the perfect compliment to the cinnamon flavor of these cupcakes.
This month's recipe was chosen by the talented Katie of Katiecakes. You can find links to the other MSC bakers here.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, October 14, 2010
From The Good Life
Tuesday, October 12, 2010
Pasta with Bacon, Brussels Sprouts
Pasta With Brussels Sprouts and Bacon
Courtesy of Martha Stewart Living
6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
Up to 1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
1 1/4 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 ounces rigatoni pasta
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh sage leaves, about 20 leaves
Directions
1.Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.
2.Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.
3.Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.
I am linking this to Tasty Tuesday's and Tuesday's at the Table.
Saturday, October 9, 2010
Happy Pink Saturday!
Friday, October 8, 2010
Sesame Honey Grilled Chicken
SESAME-HONEY GRILLED CHICKEN
Recipe courtesy of Red Couch Recipes
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
1 to 1-1/2 pounds chicken breasts -- I used chicken thighs
1/2 cup honey
1 -1/2 teaspoons hoisin sauce
2 tablespoon toasted sesame seeds
1 green onion, trimmed and chopped
In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes stirring often.
Set up a gas or charcoal grill for medium heat (350 to 400; you can hold your hand 5 inch above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.
Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, October 7, 2010
From The Good Life
This past weekend we were blessed with beautiful, sunny 60 degree days. Tim and I took advantage of the weather and went to the zoo. If you've ever been in Omaha, chances are you've been to our zoo. The Henry Doorly Zoo is one of Omaha's most famous attractions.
New to the zoo this year is Expedition Madagascar. The exhibit houses a number of critically endangered species, due to habitat loss and hunting.
Tuesday, October 5, 2010
Beef Burgundy
This recipe is one of the oldest from my bookmarked file. Not sure where I found it or when I saved it. I think it was before I started blogging. This recipe is perfect for fall or better yet a cold winter day. I asked Tim how this recipe compares with my other stew recipes. This recipe is his second favorite. His favorite is this one and his least favorite is this one. I like them all. The Beef Burgundy is a richer, fancier stew. The other two are more traditional, like those mom made.
Beef Burgundy
12/2006
Cooks Country
Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.
Serves 6 to 8 8 ounces bacon , chopped
4 pounds beef stew meat (preferably chuck)
1 large onion , chopped fine
2 carrots , peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
4 tablespoons tomato paste
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons Minute Tapioca
3 tablespoons minced fresh parsley leaves
1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.
3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.
4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.
5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve.
The final touch, in addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.
Instructions for the Garnish: Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.
I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.
Sunday, October 3, 2010
Creme Brulee Cheesecake Bars
Have you met my blogging pal, Gnee of Singing With Birds? If you haven't, stop by her place and introduce yourself. Gnee shares the best recipes and takes amazing photographs.
What are your favorite desserts? For me it's anything chocolate, cheesecake and creme brulee. I am not a fan of fruit desserts. Why is that? I think it's because as my father said last weekend, I was raised on donuts and ice cream. When I saw Gnee's Creme Brulee Cheesecake bars, I knew I would be making them soon!
If you're watching what you eat, close this post now!! I can't even imagine the number of calories and fat grams in these bars. I'm sure that's why they are so decadent. It's a good thing I shared these with friends and co workers. Otherwise, I'd have eaten way too many.
Crème Brûlée Cheesecake Bars from Betty Crocker
Recipe Courtesy of Singing With Birds
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars
Saturday, October 2, 2010
Thursday, September 30, 2010
Penne With Sage Brown Butter Sauce
As I was looking through my drafts folder, I find I have drafts with photos but no content. I was pleased to see NO dessert recipes in the folder. I think that's a first. :) Lots of pasta recipes in there though, guess you can't win them all! I don't consider myself a writer. I often find myself struggling with what to write and where to find my inspiration. There's so many of you who write beautiful, funny and inspiring blog posts. Where do you get your inspiration?
With winter just around the corner, I am savoring the fresh ingredients from my garden and the farmer's market. My sage seems to be thriving in the cooler weather. Pasta With Sage Brown Butter Sauce is on my Top 50 list! It's always a good feeling to post a date next to an item on my list. Don't you just love browned butter and the flavor it imparts?
Pasta With Sage Brown Butter Sauce
Recipe courtesy of Sidewalk Shoes
•6 tablespoons butter
•20 or 30 fresh sage leaves (or 1 tablespoon dried)
•salt and fresh black pepper to taste
•1 pound pasta (like ziti or penne)
•1 cup freshly grated Parmesan cheese
•Bring a large pot of water to a boil.
Melt the butter in a small saucepan over low heat. Add the sage, salt and pepper. Cook until the butter turns light brown, about 10 minutes.
Salt the boiling water and cook the pasta per package directions. Reserve 2 or 3 tablespoons of the pasta water and place in a warm serving bowl. Drain the pasta and in the serving bowl, toss it with the butter mixture and half the Parmesan cheese. Serve with additional ground black pepper and the rest of the Parmesan cheese.
Serves 4
I am linking this recipe to Foodie Friday's. I am submitting this to Presto Pasta Night's, hosted this week by Ruth at 4Every Kitchen.
From The Good Life
Today I should be posting this month's Chocolate With Francois recipe, Apple Saffron Tart. Unfortunately, life has just gotten in the way of my blogging this week. You can find the recipe at our host for this month, Accro's blog. Links to the other CWF bakers can be found here.
Tuesday, September 28, 2010
Root Beer Chicken
I've made Dr.Pepper Flank Steak but never anything with Root Beer. I don't drink much soda or pop, as we call it here in the midwest. As a kid, Root Beer was my favorite.
I am giving you the recipe as written on Monster Mama's site. I decided to make this a slow cooker recipe. I doubled the sauce and cooked it on low for about 5 hours. It didn't have the same thick glazed finish as Monster Mama's did but it was delicious nontheless. You could put it under the broiler for a few mintues to carmalize the glaze. This one goes in my make again file.
Root Beer Chicken
Recipe Courtesy of Monster Mama
1/2 bottle of root beer (about 1 cup)
1/2 c dark brown sugar,packed
1/2 c of ketchup
1 tbsp BBQ sauce
2 tbsp pepper jelly or other jam/jelly
1 tsp spicy mustard (I used Dijon)
4 boneless chicken breasts, cut into halves
salt
pepper
garlic powder
onion powder
Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer until reduced and thickened. Hold over a very low heat until needed. Separate the sauce into two bowls (one for brushing on raw chicken and one for serving with your chicken on the side)
Preheat oven to 350º and line cookie sheet with foil or spray with non-stick spray.
Season your chicken with salt, pepper, garlic and onion powder on both sides. Place on baking sheet and brush them with the root beer sauce. Bake about 10 minutes then turn over and brush with more root beer sauce and continue baking in oven until they are done how you like them and thoroughly cooked through - about 15 minutes more.
I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday's.
Sunday, September 26, 2010
Strawberry Rhubarb Jam - SMS
If you’ve never made jam, I would recommend trying this recipe. It’s easy and fun. I love that this recipe uses Granny Smith Apples as a natural source of pectin. This recipe was a great example of something being so much easier than I expected. The most challenging part determining when the jam had cooked long enough.
This week's SMS recipe is Plum Raspberry Preserves. Thanks to Margot of Effort To Deliciousness for choosing this week's recipe. Margot has a feature on her blog, she gives every recipe an Effort to Delicousness ratio. You can see all of the other SMS gals preserves here.
Saturday, September 25, 2010
Friday, September 24, 2010
Hatch Chili Casserole
HATCH CHILI CASSEROLE
1 1/2 CUP FRESH ROASTED HATCH CHILI'S
2# HAMBURGER MEAT BROWNED & DRAINED
1 CAN RED ENCHILADA SAUCE
1 CAN MUSHROOM SOUP
1 CAN MILK
1 MED. ONION CHOPPED
1 CLOVE GARLIC CHOPPED
1 PKG. CORN TORTILLAS
1 LARGE MOON OF CHEDDAR CHEESE GRATED
1. BROWN & DRAIN MEAT, ADD ONION , GARLIC, SOUP, SAUCE, & MILK. MIX AND HEAT TILL BUBBLE STAGE IN 3QT. CASSEROLE DISH 2. LAYER CORN TORTILLAS, MEAT SAUCE MIX AND CHEESE, REPEAT LAYERS TOP WITH REST OF CHEESE. HEAT IN OVEN ON 350* FOR 30 MINUTES .
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, September 23, 2010
From The Good Life
Tuesday, September 21, 2010
Pacific Rim Chicken
A couple of weeks ago Lisa posted a recipe for Pacific Rim Chicken. The flavors in this recipe are some of my favorites and as a bonus this recipe goes in the crock pot. I've mentioned before the crock pot is my friend. Especially on a Monday or any other day when I know I may not feel like cooking after work.
I prepared this recipe with chicken thighs. Until recently, I never cared much for chicken thighs. Besides their nice flavor, they're so reasonably priced. I just bought a large package at Costco for .99 cents a pound. Seriously, it doesn't get any better than that!!!
I served this with brown rice. One of the challenges with brown rice is the cooking time. I've read recently if you soak brown rice prior to cooking, it cooks much faster. After soaking mine for four hours, it cooked in about 25 minutes in the rice cooker.
1- large onion, finely chopped
1-large green bell pepper, chopped
4-5 large chicken breast halves, skin and fat removed (about 3 1/2 lbs)
1- 8oz can crushed pineapple, including juice
3/4 cup chicken broth
2 Tbsp soy sauce
1 Tbsp packed light brown sugar
2 tsp rice vinegar
1/2 tsp ground ginger
1/2 tsp salt (optional)
1/4 tsp black pepper
1 1/3 cup long-grain white rice, cooked according to package directions (I used brown rice)
In large crock pot, combine onion and green pepper. Arrange chicken over vegetables. In medium bowl, combine pineapple and juice, broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt, if desired, and black pepper. Stir to mix. Pour over chicken.
Cover and cook on high 1 hour. Reduce heat to low, stir chicken into sauce, and cook an additional 5-6 hours or until chicken is done.
Remove and reserve chicken in medium bowl. Transfer liquid and vegetables to saucepan. Quickly boil down sauce, stirring frequently, to thicken slightly. Meanwhile, slice chicken meat. Arrange rice on serving platter. Arrange chicken slices over rice. Pour sauce over all.
Sunday, September 19, 2010
Lemon Blueberry Buttermilk "Pie" - SMS
I decided to use a deep dish pie pan. I like the the look of the fluted edges. I think this may have been a mistake. My pie took FOREVER to bake. My oven tends to run a little hot, so I always set the oven for about 10 minutes less than the bake time. After setting my timer for the additional 10 minutes, I read the recipe again wondering what I had done wrong. As near as I could tell, NOTHING!! Not sure how long I ended up baking this pie. I am thinking it was somewhere around 60 or 70 minutes.
When I went to cut the first piece, I couldn't cut through the crust. Ok great, now I can't do pie crust with a ready made crust either???? I think it may have had something to do with how long this pie baked. No photograph of a piece of pie because there were no pieces. The dessert worked better in a bowl. The filling is delicious, a beautiful lemon flavor that matches so well with the blueberries. I would like to try this one again.
This week's recipe was chosen by Melissa at LuLu The Baker. Stop by her blog for the recipe and what I am sure is a beautiful SLICE of pie. You can find the links to all of the other SMS gals here.
Saturday, September 18, 2010
Happy Pink Saturday!!
Taken in Fort Lauderdale, does anyone know what flower this is?
Taken in Roatan, Honduras. Our guide told us what flower this is but I can't remember.
I am linking this to Pink Saturday at How Sweet the Sound!!
Thursday, September 16, 2010
Zucchini with Tomatoes and Brown Butter
I like how the liquid from the tomatoes, zucchini and the small amount of browned butter make a nice sauce. Tim said it was a nice change and he would eat it again. That's a compliment considering this dish didn't have any meat.
Zucchini with Tomatoes and Brown Butter
Recipe Adapted from Taste
• 1 lb. bowtie pasta
• 2 tbsp. butter
• 2 medium shallots, chopped
• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise
• 1 pint cherry tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. nutmeg (freshly grated, preferred)
• Freshly ground pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 c. chopped fresh parsley
Directions
Bring a large saucepan of water to a boil. Cook pasta according to directions. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.
Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until tomatoes are just starting to break down, 1 to 2 minutes.
Stir in Parmesan and parsley. Add pasta and toss to coat. Serve immediately.
I am linking this to Foodie Friday and this is my entry for this week's Presto Pasta Nights hosted by Abby of Eat the Righhttp://www.eattherightstuff.com/t stuff.
From The Good Life
We experienced all of the traditional fair fun! Livestock, produce, art, machinery and last but certainly not least food. Everything you can think of on a stick. There was a booth that advertised nothing on a stick. The booth promoting their vegetable tray didn't have much of a crowd.
Bacon on a stick! And a really large tree for background!
A corn picture of Minnie and Paul!
The largest pumpkin, just over 1000 pounds!
The Fair Princesses out of butter!
What else in Minnesota...Hot Dish on Stick with Mushroom Soup dipping sauce!