Callen grilled us some burgers the other night. (I mixed a little worcheshire and garlic salt in the beef before I made patties. And when I made patties, I actually made them thicker on the outer edge and thin in the middle, that way when you cook them and they condense a little, it ends up making them very even. Genius. Thanks Rachael Ray for that tip.)
I decided to make my own buns, cuz that's what I do. I used this recipe.
Although the buns ended up smaller than they looked in the picture, they tasted great and complimented the perfectly disced burgers. A delicious dinner!
Hamburger Buns
1 T active dry yeast
1 c. plus 1 T warm water
1/3 c. vegetable oil
1/4 c. sugar
1 egg
1 t. salt
3-3 1/2 c. flour
1. In a large bowl, dissolve yeast in warm water. Add oil and sugar, let stand for 5 mins.
Add the egg, salt and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 mins. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on a greased cookie sheet.
3. Cover and let rest for 10 mins. Bake at 425 for 8-12 mins or until golden brown. Remove from pans to wire racks to cool.
Makes 12.
Sunday, August 11, 2013
Mini Tacos
This is genius. And there is only a picture on pinterest, no link, so I'm not sure who to give credit to. Why I didn't think of this, I'm not sure. Very simple.
Take some beef (or turkey, I always use ground turkey in place of beef), cook it, and add taco seasoning like you would for regular tacos. Then take some tostito scoops chips, the ones that look like little bowls. Fill them with the meat, then sprinkle on some shredded cheese. Bake at 350 for like 10 minutes so your cheese will get nice and melty. I served them with lettuce and tomatoes which I would pile on and then eat. They were so easy, you don't have that stupid struggle of trying to keep the crap in the taco shell while it is crumbing every time you take a bit. It's one little bite each time. And super easy to feed the girls. I think Syd ate 6 or 7. I'm totally serious.
Genius, I tell you.
Take some beef (or turkey, I always use ground turkey in place of beef), cook it, and add taco seasoning like you would for regular tacos. Then take some tostito scoops chips, the ones that look like little bowls. Fill them with the meat, then sprinkle on some shredded cheese. Bake at 350 for like 10 minutes so your cheese will get nice and melty. I served them with lettuce and tomatoes which I would pile on and then eat. They were so easy, you don't have that stupid struggle of trying to keep the crap in the taco shell while it is crumbing every time you take a bit. It's one little bite each time. And super easy to feed the girls. I think Syd ate 6 or 7. I'm totally serious.
Genius, I tell you.
Homemade Mac n' Cheese
This recipe did not blow me out of the water, but I used milk instead of sharp cheddar. I think that if I used sharp, it would give it more flavor. So I am going to save this recipe for the sake of its potential. This recipe is also found on Allrecipe.com. Here
Mac N' Cheese
8 oz. uncooked elbow macaroni
2 c. shredded sharp Cheddar
1/2 c. grated Parmesan
3 c. milk
1/4 c. butter
2 1/2 T flour
2 T butter
1/2 c. bread crumbs
1 pinch paprika
1. Cook macaroni. (Duh)
2. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. (I misread the ingredients list and only used 2T butter at this point instead of the full 1/2 c.) Add milk to roux, stir constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick.
3. Put macaroni in large casserole dish and pour sauce over macaroni. Stir well.
4. Melt butter in a large skillet and add breadcrumbs. Brown (I ran out of bread crumbs, so I shredded some homemade artisan bread and browned them. They were delicious). Spread over the macaroni and cheese, then sprinkle on paprika (I forgot this. No wonder there wasn't a lot of flavor).
5. Bake at 350 for 30 minutes.
I will try again and hope for a little more flavor. My bad.
Mac N' Cheese
8 oz. uncooked elbow macaroni
2 c. shredded sharp Cheddar
1/2 c. grated Parmesan
3 c. milk
1/4 c. butter
2 1/2 T flour
2 T butter
1/2 c. bread crumbs
1 pinch paprika
1. Cook macaroni. (Duh)
2. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. (I misread the ingredients list and only used 2T butter at this point instead of the full 1/2 c.) Add milk to roux, stir constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick.
3. Put macaroni in large casserole dish and pour sauce over macaroni. Stir well.
4. Melt butter in a large skillet and add breadcrumbs. Brown (I ran out of bread crumbs, so I shredded some homemade artisan bread and browned them. They were delicious). Spread over the macaroni and cheese, then sprinkle on paprika (I forgot this. No wonder there wasn't a lot of flavor).
5. Bake at 350 for 30 minutes.
I will try again and hope for a little more flavor. My bad.
Chicken Marsala
I had a ton of mushrooms to use up (I first typed marshmallows instead of mushrooms. I think it's because Brooklyn calls the little marshmallows in her Lucky Charms cereal mushrooms. I'm all screwed up now). So I decided to make one of Callen's favorites to order at restaurants, Chicken Marsala. And it was delicious!
I found the recipe here. Good all Allrecipes.com
Chicken Marsala
Ingredients:
1/4 c. all purpose flour
1/2 t. salt
1/4 t. black pepper
1/ t. oregano
4 skinless, bonless chicken breasts, pounded 1/4 in think
4 T butter
4 T olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry (I didn't have this so I just used 3/4 c. Marsala wine)
1. In a shallow dish, mix together the flour, salt, pepper, and oregano. Dredge chicken breasts in the mix.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add the mushrooms. Pour in wine/sherry. Cover skillet; simmer 10 minutes, turning once, until the chicken is no longer pink and the juice run clear.
I served it over pasta. Delicious!
I found the recipe here. Good all Allrecipes.com
Chicken Marsala
Ingredients:
1/4 c. all purpose flour
1/2 t. salt
1/4 t. black pepper
1/ t. oregano
4 skinless, bonless chicken breasts, pounded 1/4 in think
4 T butter
4 T olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry (I didn't have this so I just used 3/4 c. Marsala wine)
1. In a shallow dish, mix together the flour, salt, pepper, and oregano. Dredge chicken breasts in the mix.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add the mushrooms. Pour in wine/sherry. Cover skillet; simmer 10 minutes, turning once, until the chicken is no longer pink and the juice run clear.
I served it over pasta. Delicious!
Sunday, June 23, 2013
Eggplant Parmesan Casserole
My dad is a great cook. He doesn't cook very often, but he is pretty creative when he does. So the other day when I was down there, I needed some new recipes and he gave me a few of his favorites. Here is one of them. He printed this off the internet somewhere, but I'm not sure from where.
Ingredients
1 lb ziti or rigatoni pasta
1 1/2 T olive oil
1 clove garlic (minced)
1 medium eggplant *cut into 1 inch pieces
14 oz. crushed tomatoes
8 oz. diced tomatoes
1 t salt
1 c. plain dried bread crumbs
1 t. dried parsley
1/2 c. grated parmesan cheese
1/2 lb mozzarella cheese, cut into 1/2 in pieces
1. Cook pasta as directed on box.
2. Prepare eggplant sauce: In deep 12 inch skillet, heat 1/2 T oil over medium heat. Add garlic and cook until tender and golden. Add eggplant; cover skillet and cook 10-12 mins until eggplant softens slightly, stirring frequently. Stir in crushed tomatoes and diced tomatoes with their juice and 1/4 t. salt; simmer, uncovered, 5 mins or until mixture thickens slightly, stirring occasionally.
3. Preheat oven to 375. In medium bowl, with fork, mix bread crumbs, parsley, Parmesan, and remaining oil and salt.
4. Drain pasta. Return pasta to sauce pot, stir in eggplant to coat. Add mozzarella and toss to combine. Put in ungreased 9x13 dish and spread evenly; top with breadcrumb mixture. Bake, uncovered, 30 mins or just top browns and sauce bubbles. Let stand 10 mins before serving.
*Can double this recipe and freeze the extra dish. (Freeze before baking)
Ingredients
1 lb ziti or rigatoni pasta
1 1/2 T olive oil
1 clove garlic (minced)
1 medium eggplant *cut into 1 inch pieces
14 oz. crushed tomatoes
8 oz. diced tomatoes
1 t salt
1 c. plain dried bread crumbs
1 t. dried parsley
1/2 c. grated parmesan cheese
1/2 lb mozzarella cheese, cut into 1/2 in pieces
1. Cook pasta as directed on box.
2. Prepare eggplant sauce: In deep 12 inch skillet, heat 1/2 T oil over medium heat. Add garlic and cook until tender and golden. Add eggplant; cover skillet and cook 10-12 mins until eggplant softens slightly, stirring frequently. Stir in crushed tomatoes and diced tomatoes with their juice and 1/4 t. salt; simmer, uncovered, 5 mins or until mixture thickens slightly, stirring occasionally.
3. Preheat oven to 375. In medium bowl, with fork, mix bread crumbs, parsley, Parmesan, and remaining oil and salt.
4. Drain pasta. Return pasta to sauce pot, stir in eggplant to coat. Add mozzarella and toss to combine. Put in ungreased 9x13 dish and spread evenly; top with breadcrumb mixture. Bake, uncovered, 30 mins or just top browns and sauce bubbles. Let stand 10 mins before serving.
*Can double this recipe and freeze the extra dish. (Freeze before baking)
Wacky Cake
Since B is allergic to eggs, most baked goods are off limits for her. Which breaks my heart. No one should have to spend their life without cake and brownies and cookies. When I saw this recipe it has so many rave reviews but I was skeptical. I've tried making cake with egg substitutes before, and it just doesn't work as well. So how can this cake really be as amazing as its reviews. But let me be the first to say, I want to eat this entire thing. It is so moist and so rich and so incredibly perfect. I have found my answer! The website I found this recipe from also has links to other types of "wacky cake", other flavors. So basically from now on for anyone's birthday, this is what I am making. And it's super easy!
Wacky Cake/Crazy Cake/Depression Cake
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Tips:
You can double this recipe, just use a 9x13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan. You can also make cupcakes - be sure to adjust baking time.
Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!
Wacky Cake/Crazy Cake/Depression Cake
CRAZY CAKE RECIPE (NO EGGS, MILK, BUTTER OR BOWLS)
Ingredients1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Tips:
You can double this recipe, just use a 9x13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan. You can also make cupcakes - be sure to adjust baking time.
Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!
Cherry Chocolate Almond Ice Cream
Ok, this recipe takes a lot of time and doesn't make very much (I would suggest at LEAST doubling it maybe even quadrupling it, seriously. It is so amazing and for all the effort you're going to expend, you might as well end up with a whole heck of a lot of it.
Cherry Chocolate Almond Ice Cream
Ingredients:
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
2 cups whole almonds, toasted and coarsely chopped*
5 large egg yolks
1/4 tsp almond extract
1 cup well-drained Sour Cherris in Syrup or Candied Cherries, coarsely chopped**
Fudge Ripple
Get ready for these instructions.
**Candied Cherries (makes 2 cups)
1 lb (450 g) cherries, fresh or frozen
1-1/2 cups (375 ml) water
1 cup (200 g) sugar
1 Tbsp freshly squeezed lemon juice
1 drop almond extract
Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large nonreactive saucepan or skillet until the liquid starts to boil.
Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.
Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup. They can be kept in the refrigerator for up to 2 weeks.
To use, drain the cherries in a strainer for about 1 hour. Save the syrup to pour over pancakes - heavenly!
Cherry Chocolate Almond Ice Cream
Ingredients:
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
2 cups whole almonds, toasted and coarsely chopped*
5 large egg yolks
1/4 tsp almond extract
1 cup well-drained Sour Cherris in Syrup or Candied Cherries, coarsely chopped**
Fudge Ripple
Get ready for these instructions.
Warm the milk, sugar, salt and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Strain the almond-infused milk into a separate medium saucepan. Press with a spatula against the strainer to extract as much flavor from the almonds as possible. You can also pick up handfuls of the almonds and squeeze out all the liquid possible. Discard the almonds.
Rewarm the almond-infused milk Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constanly over medium heat with a heatproof spatula, sraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's insturctions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When your remove the ice cream from the machine, fold in the chopped cherries.
*To toast almonds spread nuts in an even layer on an ungreased baking sheet. Place the sheet in a preheated 350 deg. F oven for 10 to 12 minutes, stirring once or twice while baking. Snap an almond in half: if they're done it should be lightly golden brown throughout. Let amonds cool completely befor using.
Strain the almond-infused milk into a separate medium saucepan. Press with a spatula against the strainer to extract as much flavor from the almonds as possible. You can also pick up handfuls of the almonds and squeeze out all the liquid possible. Discard the almonds.
Rewarm the almond-infused milk Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constanly over medium heat with a heatproof spatula, sraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's insturctions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When your remove the ice cream from the machine, fold in the chopped cherries.
*To toast almonds spread nuts in an even layer on an ungreased baking sheet. Place the sheet in a preheated 350 deg. F oven for 10 to 12 minutes, stirring once or twice while baking. Snap an almond in half: if they're done it should be lightly golden brown throughout. Let amonds cool completely befor using.
**Candied Cherries (makes 2 cups)
1 lb (450 g) cherries, fresh or frozen
1-1/2 cups (375 ml) water
1 cup (200 g) sugar
1 Tbsp freshly squeezed lemon juice
1 drop almond extract
Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large nonreactive saucepan or skillet until the liquid starts to boil.
Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.
Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup. They can be kept in the refrigerator for up to 2 weeks.
To use, drain the cherries in a strainer for about 1 hour. Save the syrup to pour over pancakes - heavenly!
Fudge Ripple (makes 1 cup)
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Just an end note. Totally worth the time.
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