hmmmm?

Recipe Box: Doughless Pizza
9/22/2011
by Lauren Conrad
Whenever I get an insatiable pizza craving (and I’m trying to be good), I come up with alternative ways I can enjoy that cheesy, saucy taste sans carbs…

A few weeks ago, I attempted a carb-less version (see Exhibit A) that I kind of made up. Basically, I threw together all the veggies I could find (zucchini, broccoli, tomato, onion, mushrooms) and steamed them. Once they were tender, I mixed them with chunky tomato sauce and poured the hodgepodge of vegetables it into a baking dish. Finally, I layered sliced mozzarella cheese over the top and baked it in the oven at 350 degrees for about 15 minutes (until the cheese melted). To be honest, it was pretty darn good. And it totally hit the spot! After the success of this experiment I did as any good blogger would do and took to the Internet in search of a truly carb-less pizza recipe to share with all of you. And let me tell you, I found a goldmine!

Exhibit A:



It may sound so wrong, but it’s just so right: Cauliflower Crust Pizza. I found the recipe on Eat, Drink, Smile and am really excited to try it. The entire crust is only 434 calories, which is just insane. Usually a single slice of pizza will cost you 400 calories alone. With this cauliflower version, one serving is just 109 calories. Crazy… Anyway, I have posted the recipe for you below. I’d love to hear what you think about it after giving it a try…

Cauliflower Crust Pizza
Recipe courtesy of Eat, Drink, Smile.



Serves 2

Ingredients

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
½ teaspoon crushed garlic
½ teaspoon garlic salt
olive oil (optional)
pizza sauce, shredded cheese and choice of your toppings*
Instructions

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven.
To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note: Toppings need to be precooked since you are only broiling for a few minutes.

For more tips on making this recipe, check out Eat, Drink, Smile.

Give this recipe a try and tell me what you think in the comments below!

Fish Tacos

We made these on the barB pretty delish although I'm now in need on an amazing baja type sauce as the one I used was lacking.

Ingredients

* 1/2 red onion, thinly sliced
* About 1 1/2 cups red wine vinegar
* 1/4 cup olive oil
* 1 1/2 teaspoons ancho chile powder
* 1 1/2 teaspoons dried oregano
* 1/2 teaspoon ground cumin
* 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
* 1 jalapeño, stemmed and chopped
* 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
* Salt
* 8 fresh corn tortillas
* Mexican crema, homemade or store-bought
* Fresh Tomato Salsa
* 2 limes, cut into quarters


Read More http://www.epicurious.com/recipes/food/views/Fish-Tacos-352976#ixzz1uayQlPYm
Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.

Garnish with lime wedges and cilantro sprigs.

COOKING NOTES

INGREDIENTS
Fish
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category.

TECHNIQUES
Marinated Onions
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks.

ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dr

Read More http://www.epicurious.com/recipes/food/views/Fish-Tacos-352976#ixzz1uaywLllc

Southwest Chicken and White Bean Soup

Southwestern Chicken and White Bean Soup

Submitted By: Campbell's Kitchen
Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes
Servings: 6
"After a long day, come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa."
INGREDIENTS:
1 tablespoon vegetable oil
1 pound skinless, boneless chicken
breast, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth
(Regular, Natural Goodness™ or
Certified Organic)
1 cup Pace® Thick & Chunky Salsa
3 cloves garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can small white beans,
rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped
DIRECTIONS:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.
3. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.
** I made this on the stove top and for much less time, but a long side cornbread, with some grated cheese, avocado, and sourcream, it's an easy winner for a quick evening meal.

Rustic Pear Tart

I'll add the pic later, but sooooooo delish and easy as pie Puff Pastry Tart with Pears: This simple technique for creating a tart shell serves as a wonderful starting point for any number of toppings. For this tart, use any variety of pear (with the exception of Asian) but be sure it is still firm but not hard as a rock. If you choose a smooth skinned pear there is no need to peel the fruit, but for a russet skinned pear like Bosc, the fruit should be peeled. Check out Grand Central Bakery Co-owner & cookbook author Piper Davis' video for step-by-step instructions to create the Puff Pastry base. Makes one 12 x 8-inch tart. Serves 6. 1 12 x 8-inch rectangle Puff Pastry (I used prefab Pepperidge farm and followed the directions on the box) 2 ripe but firm pears 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon cinnamon, ginger, or all spice Prepare to bake Defrost puff pastry overnight in the refrigerator or on the counter for about 1 ½ hours. Unroll sheet and cut a 12 x 8 inch rectangle. Refrigerate rectangle while you prepare filling and return remaining pastry to freezer for future use. Line a baking sheet with parchment paper or silicone baking mat. Slice pears and measure sugar Slice pears in half and take the whole core out. Place flat side of the pear half on the cutting board and use a chef's knife to cut slices no thicker than a 1/8th of and inch but no bigger than a 1/4 inch. Combine brown and white sugar along with any spices you'd like to add and set sugar mixture aside. Ready the puff pastry Pull puff pastry from the refrigerator and place on lined baking sheet. Use a paring knife to trace a smaller rectangle on the puff pastry, leaving a 1-inch border. Be careful not to cut all the way through the dough. The 1-inch border will puff up and be the edge of the tart. Use a fork to dock, or poke small holes in, the center rectangle. Shingle fruit and top with sugar Shingle pear over the top of the puff pastry. I like to line up the pears with the wide end on the outside of the tart while taking care to no cover any of the edge with fruit. Lay slices a close together as possible. Sprinkle sugar mixture over fruit. Chill tart for 20 minutes. Shingling the pears Bake While tart is chilling, preheat oven to 400F. Bake tart for 15-20 minutes. Turn oven down to 350F and bake another 10-20 minutes or until pastry is rich golden brown and the fruit is soft. Serve with lightly sweetened whipped cream or vanilla ice cream.

Thai Coconut Rice and Terriyaki Chicken

We made the most delicious dinner last night. So easy as well! Myy husband was gaga over the chicken so I thought I'd better post it.

Terriyaki BBQ Chicken:

3/4 C soy sauce
3/4 C sake
3/4 C granulated suger
2 cloves garlic minced or grated
1-2 tsp grated fresh ginger

poke holes in the chicken with a fork and marinate in a plastic bag. WE made it a whole 45 mins and it was perfect

Grill and eat!!

Thai Coconut Rice

clam chowder

tried this recipe out tonight, the best chowder of my life, and I don't even like chowder really! I made a couple of substitutions, so for my own sake I'll list them here: I used 3c milk and 1/2c heavy cream, 1 stick butter bc I couldn't bring myself to using 1&1/2 sticks oh my poor arteries!, I sauteed the veggies in bacon drippings and added 3 slices bacon at the end, I only had one 10oz can of clams and it was plenty, added rosemary, and a 1/2Tbsp apple cider vinegar b/c I didn't have red wine vinegar. Amazing....
oops, forgot the carrots, oh well, it was good without them.

My Best Clam Chowder


recipe image
Rated: rating
Submitted By: PIONEERGIRL
Photo By: DEJAVU1669
Prep Time: 25 Minutes
Cook Time: 25 Minutes

Ready In: 50 Minutes
Servings: 8
"A delicious, traditional cream-based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor."
Ingredients:
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter

3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
Directions:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

got buns hun?

These were as promised, easy and delicious!!

Bread Maker Hamburger Buns

By DotM on April 24, 2004
Photo

Photo by Erin R.
86 Reviews

* timer
* Prep Time: 50 mins
* Total Time: 50 mins
* Servings: 18

About This Recipe

"This is a recipe that I put together myself and ever since I have never bought any."
Ingredients

o 1 cup water
o 2 eggs
o 1/3 cup oil
o 2 tablespoons oil
o 1/4 cup sugar
o 1 teaspoon salt
o 4 cups flour
o 1 1/2 teaspoons bread machine yeast
o 1 eggs
o 1 tablespoon water
o sesame seeds

Directions

1. Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.
2. Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.
3. Divide dough into 3 equal portions, divide each portion into 6 balls.
4. Turn balls in hands folding edge under to make a circle.
5. Press ball flat between hands.
6. Place on greased cookie sheet pressing to a 31/2 inch circle.
7. Let rise 30 minutes or until double in volume.
8. Combine 1 slightly beaten egg with 1 tblsp.
9. water and brush on buns.
10. Sprinkle with sesame seeds.
11. Perfect buns every time.
12. Bake at 350 for about 10 minutes or until lightly brown.

chocolate butter cream frosting

Yummy delicious:

* 6 tablespoons butter, softened
* 2 2/3 cups confectioners' sugar
* 1/2 cup cocoa
* 1/3 cup milk
* 1 1/2 teaspoons vanilla

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 10 mins

1. 1 Place butter in a bowl and beat until creamy.
2. 2 Add sugar and cocoa, mixing well.
3. 3 Stir in milk in portions, stirring each time.
4. 4 Add vanilla.
5. 5 Spread on cooled cake or other items needing frosting.

A Taste of New England

Clam chowder that is. We paired it with some lovely rosemary french bread. I used fresh sprig of rosemary and withheld the celery. We also used three thick slices of bacon, fat rendered, to saute the onions then added the butter as well as using half whipping cream and half milk to lighten it up. Pretty tasty stuff.

Ingredients

* 2 tablespoons unsalted butter
* 1 medium onion, finely diced
* 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
* 3 tablespoons all-purpose flour
* 2 cups chicken or vegetable stock
* 2 (10-ounce) cans chopped clams in juice
* 1 cup heavy cream
* 2 bay leaves
* 1 pound Idaho potatoes, cut into 1/2- inch cubes
* Salt and freshly ground black pepper

Pan Toasted Croutons:

* 2 to 3 tablespoons unsalted butter
* 1/2 baguette, cut into 1-inch cubes
* 3 tablespoons freshly chopped flat-leaf parsley
* Salt and freshly ground black pepper

Directions

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
For the Pan Toasted Croutons:

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

sugar cookies

new recipe to try, feeding my cookie obsession. maybe not the best thing these days. trying to quit the dairy and see if it helps baby's belly troubles. unfortunately butter is dairy =( so may have to cheat just alittle. i think rowan would understand right? lol ;)


½ c butter
½ c shortening
1 c powdered sugar
½ c baker’s sugar or regular sugar
2 eggs
1 tsp vanilla
½ tsp almond extract


Cream butter, shortening, and sugars together until smooth. Add eggs, vanilla, and almond extract, mix until just blended.


Mix together:
3 c flour
1 tsp baking powder
½ tsp salt
Add to wet mixture and mix until smooth. Chill. Roll to about ¼” thick and cut out shapes, or roll into 1.5" balls and flatten slightly. Bake at 350º for 9 minutes (less time for smaller/thinner cookies).


P.S. They are not going to look done after 9 minutes, and you can bake them for a bit longer, but by the time they look done, they'll be too done. At least in my book. Icing Ingredients * 4 cups confectioners' sugar * 1/2 cup shortening * 5 tablespoons milk * 1 teaspoon vanilla extract * food coloring Directions 1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Been searching...for pear gorgonzola pizza recipe

ALLLLLL afternoon! I copied from Emily's brothers' blog ages ago. I was craving it yesterday and was denied, so I was determined to find this tasty pizza recipe and place it here so I will never again have to go blog diving for it again... Thank goodness for link within links or it may have taken longer!

Crust (Makes one medium pizza)
3/4 c water
1 tbsp. olive oil
1 tsp. lemon juice
1/2 tsp. salt
1 tbsp. sugar
1 tbsp. dry milk powder
2 1/4 c flour
1 tsp active dry yeast (I always use SAF)
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp red pepper flakes (optional)
Add ingredients to bread machine (usually wet first, yeast last) and put on dough cycle.
**If you don't have a bread maker either dissolve the yeast in a 1/4 cup of the water (hot from the tap) or just throw the SAF yeast in with your dry ingredients. Then mix in the rest of your water, oil, and lemon juice into your dry ingredients and knead or beat in mixer until dough is smooth and elastic. Dough should be slightly sticky but not enough to stick onto your fingers. Add more or less to ensure correct consistency. Make sure your water is hot from the tap if you aren't using a bread maker.After dough has risen to double in size roll out on a floured surface to be about 1/2 inch thick. Transfer to a greased pan with cornmeal on the bottom. Let rise for 30 more minutes for a chewier crust. Then top with your favorite traditional toppings, or try these... (Bake in a 500 degree oven, on a pizza stone if you have one, for 12-15 minutes depending on how thick your crust is.)

Pear and Gorgonzola Style
Sounds fancy, but so delicious and easy!
Caramelize 1 small onion. (slice very thin, saute in oil over medium high heat until browned and slightly crunchy) Spread olive oil over dough, sprinkle mozzarella, and parmesan cheese, sliced pears, caramelized onions, Gorgonzola, or Blue cheese, ground pepper, sea salt, and drizzle some honey on top. Amazing!

Note: Get a really good Balsamic Vinegar and use it for dipping.

**ultimate pizza sauce adendum:
Ingredients:

Serves: 4,

Yield:

1-2
Servings Size

*

pizzas
Update

pizzas

* 2 tablespoons olive oil
* 1 tablespoon butter
* 1/2 cup onion, chopped
* 1/4 cup celery, chopped
* 1 garlic clove, minced
* 1 (8 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 2 tablespoons grated parmesan cheese
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon sugar
* 1/4 teaspoon black pepper
* 1 small bay leaf
* 1 teaspoon fennel seed

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. 1 In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
2. 2 Add tomato sauce and tomato paste and stir until smooth.
3. 3 Add remaining ingredients and bring to slow simmer.
4. 4 Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
5. 5 Remove the bay leaf and spread the sauce on your prepared pizza dough.

Chicken Marsala

SOOOOOOOO Delicious. Encourage you to try this soon, even the kids liked it.

a la Olive Garden:



Ingredients

4 ea Chicken half-breast, boneless & skinless
1/4 cup(s) Flour ("Wondra" preferably)
1/2 tsp Salt
Pepper to taste
1/2 tsp Oregano, dried
4 Tbsp Oil
4 Tbsp Butter (or margarine)
1 cup(s) Fresh Mushrooms, sliced
1/2 cup(s) Marsala wine

Procedures

Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness

Combine flour, salt, pepper and oregano, blend

Dredge chicken pieces in the flour, shake off excess

Heat oil and butter in frying pan over medium heat.

Cook the breasts on medium heat for about two minutes on the first side, until lightly brown

Turn breasts over to second side to cook, add the mushrooms around the chicken breasts

Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms

When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes

Transfer to serving plate.

Life in the OG

You're gonna think this has turned into a recipe blog. lol. I promise it's not, just had to post these good culinary efforts so I can find them again. Ha ha. Saw a commercial for Olive Garden and had a sudden hankering for their Zuppa Toscana and thought surely there has to be a descent copy cat recipe. Well I found one and it is quite delicious. I used bulk mild italian sausage, browned and drained it. I also caramelized the onions and garlic before adding the liquid and potatoes. I prob will add less vegis next time, only because my favorite part is the broth. But it is delicious I also blended half whipping cream and half 1% milk. Just to make myself feel better =) milk alone would prob be just fine. Anyhow, if you need a good healthy (I mean, who doesn't need creative ways to include greens like kale in your diet--wink) and hearty fall meal, this is a good one.

Olive Garden Copycat Zuppa Toscana

By Cycle Michael on August 26, 2002
Photo

Photo by PA Cindy
282 Reviews

* timer
* Prep Time: 20 mins
* Total Time: 1 1/2 hrs
* Serves: 4-6

About This Recipe

"This is a clone of the Olive Garden Zuppa Toscana. Tried and true."
Ingredients

o 1 lb Italian sausage ( I like mild sausage)
o 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
o 1 large onions, chopped
o 1/2 can oscar meyer bacon bits
o 2 cloves garlic, minced
o 2 cups kale or 2 cups swiss chard, chopped
o 2 cans chicken broth
o 1 quart water
o 1 cup heavy whipping cream

Directions

1. Cook sausage in a 300°F oven for approximately 30 minutes.
2. Drain sausages on paper towels and cut into slices.
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve.

gonna give these a try

Mascarpone Mini Cupcakes with Strawberry Glaze

Recipe courtesy Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
15 min
Cook Time:
20 min

Level:
Easy

Serves:
8 to 12 servings

Ingredients

* 8 ounces mascarpone cheese (about 1 cup), softened
* 2 egg whites
* 1/4 cup vegetable oil
* 1 box white cake mix
* 1 cup water
* 1/3 cup frozen strawberries, thawed and drained
* 2 1/2 cups powdered sugar
* Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Directions

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Popovers

Trying out this recipe tonight, I'll let you know how it goes =)



Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled

Directions: (PS: all the other recipes recommend room temp ingredients just fyi)
1. Preheat oven to 425 degrees F (220 degrees C).
2. Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
4. Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

Easy Pot Roast

(image from pioneer woman)

I've made this a few times, I always think I've bookmarked the recipe (and maybe I have, but can't locate it??) So I'm putting it here so I can stop the madness. =) I hope this is the right one??

My modifications: I usually sprinkle the meat with kosher salt, garlic powder, and pepper before browning it in some vegi oil in the pan. I chop up some onions in big chunks on the bottom of the crock pot and add the browned roast. I drain off any excess oil and use the water to get up all the brown bits from the bottom of the pan and then add the onion soup ( I use onion soup with mushroom mix from lipton) powder mix to the water and mix it up then poor it over the meat in the crock. I then set it on low for 9 hours or so. Towards the end of cooking, maybe like the last hour and a half, I slice up some yukon gold potatoes into wedges and chunk up some carrots, coat them in olive oil, rock salt, and a little garlic powder and roast them in the oven at 425 till they are crispy and brown (maybe around 45 mins or so?) Then I add them to the roast the last half hour or so to mix up in the juices. Sooooo yummy. I started the roast tonight, I'll finish it up tomorrow. (I don't add celery as I'm really not a fan of cooked celery)

Here is the "official" recipe

Ingredients:
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water

3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
Directions:
1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

giving these a try today

anyone who knows me also knows how very much I love a good cookie. I would actually prefer them over any other dessert. So I tried this recipe with the kiddos. Two words: DE LISH.

Ingredients

* 2-¼ cups All-purpose Flour
* 1 teaspoon Baking Soda
* ½ teaspoons Salt
* 1 cup Butter
* ½ cups Sugar
* ¾ cups Brown Sugar
* 1 package Instant Vanilla Pudding Mix
* 2 teaspoons Vanilla Extract
* 1 whole Egg
* ½ packages Chocolate Chips
* ½ cups Nuts (optional)

Preparation Instructions

1. Stir baking soda, flour and salt; set aside.

2. Combine butter, sugars and pudding mix, beating until fluffy.

3. Add vanilla and egg; beat until smooth.

4. Add dry ingredients; mix well.

5. Stir in chocolate chips and nuts.

6. Bake at 375° for 8-10 minutes.

what's for dinner?

My newest obsession? Bruschetta. Oh how I love thee... Delicious vine ripened tomatoes chopped up and blended with fresh garlic, shallots, basil, olive oil, and rock salt. Heavenly...



I have been really into "Giada at Home" lately. Maybe its the unbelievable views behind her of the pacific ocean through her kitchen window, and perhaps the soothing colors of her kitchen that bring me back twice a day to see what beautiful food she will create. I can tell ya one thing. The girl Loooooo-ves lemon, and adds it to almost everything. That and flat leaf italian parsley, which I've trid to like, but always tastes like bacteria to me. Don't know why? )ps: think she's also a grem-aphobe like me bc she NEVER touches the uncooked meat, ha ha) So anyways, tonight it will be

Grilled Pork and Fontina Sandwiches

Ingredients
2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices
Directions
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.

In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. (already made this ahead, oh man, soooooo good!)

To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

I'll let you know how it turns out!

supper you say?? why sure!

since I'm on a recipe roll, here was another hit for dinner. TWICE in one weekend! It must be a weiner!! (as my husband says)

Emeril's Favorite Tortilla Soup

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Emeril's Original Essence (i didn't have this and it was delish)
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

Yield: 4 to 6 servings

Chipotle Crema, a MUST!! This is seriously the BEST part. I could just dip my tortilla chips in it and munch it all by itself.

1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce (I added more to taste)
1/8 teaspoon salt (being the salt addict I am, I also added a touch more to taste)

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

{Spanish Rice}

Not much to post about around here, so I thought I'd post my little make-shift rice recipe. I didn't have all the ingredients for the recipe I normally use, so I improvised and it turned out surprisingly well? So here goes

Ingredients:
1c rice
1 clove garlic (large one)
1/4 onion chopped
2 chicken boullion cubes
2c boiling water
2 tsp olive oil
1 tsp ground cumin
1 pinch dried oregano
2 Tbsp your fav salsa

Add boullion cubes to 2 cups boiling water to begin dissolving (I would usually just use 2c canned chicken broth)

1) heat olive oil in a medium sauce pan on medium heat
2) add rice and stir occassionally until it begins to become toasty brown. (smells sooooo yummy!)
3) add garlic and onion to pan and continue moving around the pan until they become translucent. (2 minutes or so) Rice should be toasty brown
4) add chicken boullion mixture (CAREFULLY as it will spit and splatter as the liquid hits the hot pan, watch out for the steam)
5) stir in oregano, cumin, and salsa
6) bring back to a boil, cover, reduce heat to low and simmer 15-20 mins until fluffy.
7) remove from pan into serving dish. I recommend filling the empty pan with soapy water ASAP to prevent the residue from sticking like glue to the bottom of your pan =>

Enjoy!!