Follow by Email

Thursday, December 29, 2011

The year is coming to an end and I am going to be starting a new journey in 2012 with a new job! Good by Flowers Foods, it's been fun and now I must move on to bigger and better things. This my friends is going to cut out my commute, which in return means more time to do the thing that I love most...COOK! More recipe's for all of you!!  : ) 
I am in the process of creating a New Years dinner.  The dessert has already been worked out (Go figure) and it will be Italian! So there we go, a hint to what is coming. So until then, I am wishing everyone a Wonderful, Safe and Prosperous New Year and I hope 2012 brings you everything you desire!




Saturday, December 24, 2011

Andes’ Mint, S’Mores Bars


These were a big hit!!  I hope everyone enjoys!  (This recipes makes 24 Bars).

Ingredients:

11 Tablespoons salted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/8 teaspoon kosher salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
2 cups mini marshmallows or large marshmallows cut into 4th’s to equal 2 cups
1 bag of Andes Mint chocolate pieces (chilled)
2 packages of graham crackers, broken into 2 smaller squares



 
Preparation:
  1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper
  2. Lay out graham crackers side by side on the pans. Should be 12 squares per pan.
  3. Cream together the butter and both sugars. Add the eggs and vanilla.
  4. Gradually mix in the dry ingredients: flour, baking soda, kosher salt and cinnamon.
  5. Fold in the chocolate chips and marshmallows. Chill the dough in refrigerator for 1 hour.
  6. Place rounded tablespoon of dough on graham crackers. Slightly press down.
  7. Bake for 5 minutes then remove from oven to press Andes chocolate pieces on to the top. 
  8. Bake for an additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.

If you separate the cookies they will have an overhang of cookie...This was great for me, what I do is cut the edges to make a perfect square. The pieces left I chopped up and put in an air tight container. This can be used to sprinkle on a bowl of ice cream! ( Because if you all know me...what I love most is Ice Cream)!!  ;  )









Sunday, December 18, 2011

Pea and Bean Jag (seasoned rice)

Pea and Bean Jag (seasoned rice)

 

1 cup long grain rice
2 cups chicken broth (homemade preferably if not use a good box kind)
1 small onion, chopped
1 pkg of Sazon
½ tsp salt
½ tsp pepper
2 tbsp olive oil

1 can (or fresly cooked) cannellini beans or red kidney beans

½ can sweet peas

Sauté onion in the olive oil, over medium high heat. Add Sazon’, kosher salt and black pepper and cook until the onion is just tender.  Add the rice and coat with the seasoned oil. Let it toast for a minute.  Then add the 2 cups of chicken broth. Bring to a full boil. Reduce heat to a simmer and cover the pot tightly.  After 10 minutes remove the lid and add the beans and peas (do not stir them in, just leave them on top of the rice) cover the pot and let cook for an additional 10 minutes.  Remove the lid and toss peas and beans in the rice with a fork. 

Served with bone in ribeye steak.










Bone in Ribeye Steaks with Dry Rub

Bone in Ribeye Steaks with Dry Rub


2 (½ to 1 inch thick) Bone in RibEyes
2 tablespoons butter
2 tablespoons Olive oil

Rub:
1 tsp kosher salt
1 tsp ground black pepper
1 tsp dried basil leaves
1 tsp garlic powder

Combine the rub ingredients.  Sprinkle the rub on both sides of the ribeyes and push into the meat.  Let the steaks sit at room temperature for at least half an hour. 
Pre-heat a grill pan or a cast iron pan on medium high heat.  Add the olive oil to pan and wait just a moment until the oil heats up. Add the steaks (should sizzle) and cook for 5 to 7 minutes. (Do not touch the steak while it is cooking, let it create a crust)
Flip and cook for another 5 to 7 minutes.  This will give you a medium rare
steak. If you prefer it cooked more leave it for an addition 2 to 3 minutes on both sides.

Remove from the heat and let the steak rest at least 5 minutes. Put 1 tablesoon of butter on each steak. 

Served with Pea and Bean Jag (seasoned rice)







Curry Cream Pork Chops

Curry Cream Pork Chops



6 center cut pork chops
1 quart of half & half (or enough to cover the chops)
1 cup all-purpose flour
2 tablespoon mild curry powder
1 tablespoon cumin
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 large onion (sweet onion, vidalia)
4 tablespoons unsalted butter
Olive oil

Combine flour with 1 tbsp of curry powder, ½ tablespoon cumin, ½ tbsp paprika, 1/2 tbsp garlic powder, ½ tbsp kosher salt, 1 tsp black pepper.  (The remainder of the seasoning will be added to the cream sauce).

Season the chops with salt and pepper then dredge in the flour mixture. Shake off the excess and add to a pre-heated skillet (Medium High Heat) with 2 tbsp of butter and a drizzle of olive oil. Cook for 3 to 4 minutes on the first side and they are golden brown. Turn and cook for another 3 to 4 minutes.  Add the sliced onions to the pan.  Add cream just until the chops are covered. Add the remainder of the seasoning and 2 tablespoons of butter.  Lower the heat to medium low and let the chops cook in the sauce until it thickens.  Keep spooning the sauce over the chops as it reduces.
Served with baby red boiled potatoes and grape tomatoes with balsamic glaze.



Wednesday, December 7, 2011

Chocolate Goodness Cookies

Today was not the best of days...Car is not doing well and I spent all day at the dealership and returned home without it, which in return makes me sad. When I am sad,  I need chocolate.  So, here is the outcome of my sadness and now I am feeling Very Happy (for now)!  Hope you love these as much as I do.  Not to sweet but hits the spot in a time of need.
                                And just so you know...NO, I did not eat them all!  haha

                                         
                                

Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 sticks unsalted butter, softened
  • 1/3 cup cocoa powder
  • 1 1/4 cups firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoons prepared coffee
  • 2 cups sweetened flaked coconut
  • 1/3 cup of pecans, chopped
  • 2 cups (12 ounces) Semisweet chocolate chips

Preparation:
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
In a bowl whisk together flour, cocoa, baking soda, and kosher salt. In a separate bowl with an electric mixer, cream butter and sugars, until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, add vanilla and coffee. Slowly add the flour mixture just until incorporated. Stir in coconut and chocolate chips.
Drop dough with a tablespoon or a small ice cream scoop, 2 inches apart onto baking sheets and bake cookies for 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.





Sunday, December 4, 2011

Carrot & Pecan Cookies with Orange glaze





Ingredients:

10 to 12 ounces baby carrots
3/4 cup solid vegetable shortening
3/4 cup white sugar
1 egg, beaten
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cardamon
1/4 tsp all spice

Frosting:
1 cup confectioners sugar
2 tbsp fresh orange juice
1/4 tsp grated orange zest


Preparation:
Preheat oven to 350°F. Line baking sheet with parchment paper.

Cook carrots in boiling water until tender, about 15 minutes.
Drain well. Purée in processor; yields 1 cup purée carrots. If there is extra...eat that with dinner! ;  )

Beat shortening with sugar with hand mixer; slowly add in egg and vanilla extract.

Combine flour, baking powder, salt, cardamom and all spice
into shortening mixture alternately with carrot purée.
Mix in pecans.

Drop by rounded tablespoonful’s onto prepared baking sheets.
Bake until light brown, about 20 minutes.










Steak & Cheese Frittata


I decided to make this recipe after the neighbor knocked on my door and handed me a dozen of fresh eggs from her newly laying Chickens.  How wonderful is that!! I am so excited about this because there is nothing better than fresh eggs....such a big difference from the 8 week old eggs we find at the grocery store. So, for all of you who do not have a neighbor like mine, find a local farm in you area to get these fresh eggs. Even if you have to go a little out of your way, it is worth it.
I am a firm believer in local fresh ingredients!






Ingredients:
6 large eggs (Preferably Fresh)
4 ounces flat iron steak
½ green bell pepper, cut into small cubes
¼ cup whole milk
½ cup Gruyere cheese, grated
1 tbsp olive oil
1 tbsp butter
1 tsp fresh dried basil
½ tsp kosher salt
½ tsp black pepper


Preparation:
Preheat oven to 350 degrees
Place the flat iron steak in the freezer for about 20 min, (this will help you slice the steak very thin), remove from freezer and slice the steak against the grain in the thinnest slices possible, with a very sharp knife. 
Lightly beat eggs with milk, salt and pepper. Set aside.
Heat a 12 inch, oven proof skillet at med high heat with the olive oil and butter. Add the steak and bell pepper, season with a little kosher salt and pepper.  Saute quickly, about 2 minutes, add the basil.  Slowly add in the beaten egg mixture and cook for a minute…until the eggs start to set.  Remove from heat and top with the Gruyere cheese. Place in the preheated oven and cook for approximately 15 minutes or just until the eggs are set and puffy.  Remove from the oven. With a spatula loosen the frittata from the pan, place on a cutting board and slice into wedges.








Tuesday, November 29, 2011

White Chocolate Chunk and Pine Nut, Peanut Butter Cookies

Hello Everyone...This is the first of my weekly cookie recipe. I will post one a week until Christmas so you can add one or more to your Holiday Baking!! 





White Chocolate Chunk and Pine Nut, Peanut Butter Cookies



Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1 tbsp kosher salt
¼ tsp freshly grated nutmeg
2 sticks unsalted butter, at room temperature
1 ¼ cup, packed light brown sugar 

3/4 cup white sugar
2 large eggs
1 ½ cup creamy peanut butter
2 tsp. vanilla extract
12 oz White chocolate, chopped in small chunks
4 oz. pine nuts, toasted in a dry pan, roughly chopped.
White sanding sugar

Preparation:

Preheat the oven to 350°F, and line a baking sheet with parchment paper.


In a bowl, combine the flour, baking soda, nutmeg and salt, and whisk well.









In the bowl of a mixer fitted with the paddle attachment, beat the butter with the brown and white sugar until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating between each addition. Add the peanut butter and vanilla, and beat on medium-low speed to blend. Add the dry ingredients in three batches, mixing on low speed until incorporated and scraping down the sides of the bowl as needed. Add the white chocolate and toasted pine nuts and mix on low speed, just until evenly incorporated.





Using an ice cream scoop or tablespoon, scoop the batter onto the prepared sheet pan. Pat the dough down and round it out a bit. Then using a back of a fork make a cross pattern on top (optional).  Sprinkle the tops with sanding sugar. Leave plenty of space between cookies. Normally 6 cookies work well. Bake for 15 to 18 minutes, or until the cookies are pale golden. Transfer the pan to a rack, and cool the cookies completely on the sheet pan. They will firm up as they cool.