11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Pineapple Sherbet
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This heat wave we're experiencing in Chicago {among other places around the country} is making me think about other cool treats to whip up. What's your go-to snack for crazy hot days? For me, anything I can get out of my ice cream maker would be up on my list. I've made quite a few ice cream recipes but it occured to me that I need to dabble a bit with sherbets, sorbets and the like. Since the heat has me feeling like I'm in the tropics, I reached for some fresh pineapple to make this Pineapple Sherbet. Cool, creamy and fruity with a little tartness, I think I've found my favorite way to enjoy pineapples this summer...
Sorbet, sherbet... what's the difference? For starters, sorbet uses water and sherbet uses milk as the main liquid to bring everything together. For this recipe, I used fresh, ripe pineapples. You can probably find a good deal on them in the summer and I find they have a brighter, more truer flavor than using canned pineapples. You'll want to cut up fresh pineapple and freeze them before using. This helps speed up the freezing process when the mixture of pineapple, sugar, extract and milk are churned in the ice cream maker. Feel free to play with this a bit with other fruits, making sure the fruit totals to no more than 2 cups frozen.
Pineapple Sherbet
recipe from Delish
2 cups frozen fresh pineapple chunks
1/3 cup granulated sugar
1 teaspoon pure lemon extract
2/3 cup whole milk
Combine pineapple, sugar, lemon extract and milk in a blender; puree until smooth. Chill the mixture for at least 2 hours.Place mixture to the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.
Transfer mixture to freezer-safe container and freeze for at least 2-3 hours for flavors to meld.
To serve, leave sherbet out on counter for a few minutes to soften for easy scooping.
This heat wave we're experiencing in Chicago {among other places around the country} is making me think about other cool treats to whip up. What's your go-to snack for crazy hot days? For me, anything I can get out of my ice cream maker would be up on my list. I've made quite a few ice cream recipes but it occured to me that I need to dabble a bit with sherbets, sorbets and the like. Since the heat has me feeling like I'm in the tropics, I reached for some fresh pineapple to make this Pineapple Sherbet. Cool, creamy and fruity with a little tartness, I think I've found my favorite way to enjoy pineapples this summer...Sorbet, sherbet... what's the difference? For starters, sorbet uses water and sherbet uses milk as the main liquid to bring everything together. For this recipe, I used fresh, ripe pineapples. You can probably find a good deal on them in the summer and I find they have a brighter, more truer flavor than using canned pineapples. You'll want to cut up fresh pineapple and freeze them before using. This helps speed up the freezing process when the mixture of pineapple, sugar, extract and milk are churned in the ice cream maker. Feel free to play with this a bit with other fruits, making sure the fruit totals to no more than 2 cups frozen.
Pineapple Sherbet
recipe from Delish
2 cups frozen fresh pineapple chunks
1/3 cup granulated sugar
1 teaspoon pure lemon extract
2/3 cup whole milk
Combine pineapple, sugar, lemon extract and milk in a blender; puree until smooth. Chill the mixture for at least 2 hours.Place mixture to the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.
Transfer mixture to freezer-safe container and freeze for at least 2-3 hours for flavors to meld.
To serve, leave sherbet out on counter for a few minutes to soften for easy scooping.
Baked Stuffed Tomatoes with Beef & Mozzarella
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Sometimes you end up with an overabundance of something and just aren't quite sure what to do with it. Such was the case with us recently - Frank came home with a dozen tomatoes on the vine, when we already had half a dozen at home.
Since stuffed peppers don't fly in this house (ahem) I decided to do the next best thing.
Growing up we always had stuffed peppers, and many times the tray would also consist of other stuffed veggies, like eggplant, zucchini, and tomatoes. Whatever Mom had on had went in the pan. And it was delicious.
A low carb version certainly never did any harm either. You won't miss the rice in these. All beef and cheese, baby.
This is a super adaptable recipe, incase you haven't figured that out yet. I also love making these with ground lamb and feta, or ground turkey and cheddar. Whatever floats your boat.
It's easy to "stuff" yourself on these little things!
Baked Stuffed Tomatoes with Beef & Mozzarella
10 tomatoes on the vine
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
1 pound ground beef
2 teaspoons dried oregano
salt and pepper
shredded mozzarella cheese
chopped fresh herb of your choice
Preheat oven to 400 degrees. Cut tops off tomatoes and hollow out, removing insides and seeds. Set aside.
Add oil to a hot pan, followed by onion and garlic. Add beef, oregano, salt and pepper and cook through. Drain fat.
Place tomatoes in a baking pan. Add beef to each one. Top with mozzarella. Bake for about 25-30 minutes. Top with fresh herbs and serve.
Since stuffed peppers don't fly in this house (ahem) I decided to do the next best thing.
Growing up we always had stuffed peppers, and many times the tray would also consist of other stuffed veggies, like eggplant, zucchini, and tomatoes. Whatever Mom had on had went in the pan. And it was delicious.
A low carb version certainly never did any harm either. You won't miss the rice in these. All beef and cheese, baby.
This is a super adaptable recipe, incase you haven't figured that out yet. I also love making these with ground lamb and feta, or ground turkey and cheddar. Whatever floats your boat.
It's easy to "stuff" yourself on these little things!
Baked Stuffed Tomatoes with Beef & Mozzarella
10 tomatoes on the vine
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
1 pound ground beef
2 teaspoons dried oregano
salt and pepper
shredded mozzarella cheese
chopped fresh herb of your choice
Preheat oven to 400 degrees. Cut tops off tomatoes and hollow out, removing insides and seeds. Set aside.
Add oil to a hot pan, followed by onion and garlic. Add beef, oregano, salt and pepper and cook through. Drain fat.
Place tomatoes in a baking pan. Add beef to each one. Top with mozzarella. Bake for about 25-30 minutes. Top with fresh herbs and serve.
Edamame Hummus
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Summer has begun and kids are families are migrating to the nearest body of water to beat the heat. Whether it's a pool, ocean, lake or a simple sprinkler, kids love it and get to stay cool and burn off lots of energy at the same time.
Because of this, moms are always on the hunt for snacks that are healthy, delicious and easy to pack. And I'm one of those moms :) We went to a friend's pool this past weekend and while making my mom's amazing hummus I thought I'd try a different version too, since variety is the spice of life. At least it is in my life!
This was a big hit and tasted great on pita wedges as well as celery, carrots and red pepper slices. I love the consistency of it and how easy it is to make. Throw it in a plastic container and you've got the perfect poolside/beach snack!
Edamame Hummus
slightly adapted from Epicurious
1 bag (12 ounces) frozen shelled edamame (I used refrigerated shelled edamame from Trader Joe's)
3 cloves garlic
2 tablespoons sesame oil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ground cumin
Throw all ingredients in a food processor (if using frozen edamame, thaw first). Pulse until mixture is the consistency of guacamole, adding a little bit of water at a time if too thick. Cover and refrigerate until serving. Serve with pita wedges (toasted or not) and raw veggies.
Linked to: Tastetastic Thursday
Because of this, moms are always on the hunt for snacks that are healthy, delicious and easy to pack. And I'm one of those moms :) We went to a friend's pool this past weekend and while making my mom's amazing hummus I thought I'd try a different version too, since variety is the spice of life. At least it is in my life!
This was a big hit and tasted great on pita wedges as well as celery, carrots and red pepper slices. I love the consistency of it and how easy it is to make. Throw it in a plastic container and you've got the perfect poolside/beach snack!
Edamame Hummus
slightly adapted from Epicurious
1 bag (12 ounces) frozen shelled edamame (I used refrigerated shelled edamame from Trader Joe's)
3 cloves garlic
2 tablespoons sesame oil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ground cumin
Throw all ingredients in a food processor (if using frozen edamame, thaw first). Pulse until mixture is the consistency of guacamole, adding a little bit of water at a time if too thick. Cover and refrigerate until serving. Serve with pita wedges (toasted or not) and raw veggies.
Linked to: Tastetastic Thursday
Pete's Italian Frittata
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I'd be lying if I said I was the best frittata maker in the family. I'm beat out by the men, for sure. My dad and my brother have been making a kick-ass frittata for as long as I can remember.
Even though it was Father's Day, Pete (a proud dad to my two nephews) was happy to host our family for brunch, with the centerpiece being this deliciousness. It's hard to tell in the picture, but that is a GIANT pan. I don't know how many eggs were used, exactly...I'm going to assume it was a dozen. Scramble them up and season with a bit of salt and pepper, and set aside.
Italian sausage was the meat of choice. He cut it into bite size pieces and sauteed it in extra virgin olive oil with chopped onions and garlic. Toss in some sliced mushrooms and saute for a minute, then add some parboiled broccoli rabe. Season with salt and pepper and cook it all together for a few minutes.
Now it's time for the star of the frittata - the leftover pasta! It's why they're made in the first place. Throw in your cooked spaghetti...and if there are no leftovers, don't worry, you can just make some ahead of time and save it for this :) Season again and mix.
Add the scrambled eggs and move the pan around a bit so everything is covered with egg. Cook a few minutes to let everything settle in together, but not too much, then add some shredded or grated provolone. As much as you like. And we like a lot.
Mix it all together, then place in a 450 degree oven. Bake for about 10 minutes until the sides have browned, then lower heat to 375 and bake until the frittata is set, about 20 minutes or so (keep an eye on it after 15). Remove from oven (carefully!) and set aside to cool for about 5 minutes before cutting.
Mangia! And remember - this is just as delicious at room temp or even cold!
Linked to: Egg Blog Hop
Even though it was Father's Day, Pete (a proud dad to my two nephews) was happy to host our family for brunch, with the centerpiece being this deliciousness. It's hard to tell in the picture, but that is a GIANT pan. I don't know how many eggs were used, exactly...I'm going to assume it was a dozen. Scramble them up and season with a bit of salt and pepper, and set aside.
Italian sausage was the meat of choice. He cut it into bite size pieces and sauteed it in extra virgin olive oil with chopped onions and garlic. Toss in some sliced mushrooms and saute for a minute, then add some parboiled broccoli rabe. Season with salt and pepper and cook it all together for a few minutes.
Now it's time for the star of the frittata - the leftover pasta! It's why they're made in the first place. Throw in your cooked spaghetti...and if there are no leftovers, don't worry, you can just make some ahead of time and save it for this :) Season again and mix.
Add the scrambled eggs and move the pan around a bit so everything is covered with egg. Cook a few minutes to let everything settle in together, but not too much, then add some shredded or grated provolone. As much as you like. And we like a lot.
Mix it all together, then place in a 450 degree oven. Bake for about 10 minutes until the sides have browned, then lower heat to 375 and bake until the frittata is set, about 20 minutes or so (keep an eye on it after 15). Remove from oven (carefully!) and set aside to cool for about 5 minutes before cutting.
Mangia! And remember - this is just as delicious at room temp or even cold!
Linked to: Egg Blog Hop
Camp Fire Stories
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I never got to go to camp so I don’t have any stories but I’ll be my granddaughter will have some after this week. Today she left for 3 whole days of camp with a group from her church. Her mama sent me some pics of her leaving.
Here she is in their garage waiting to leave…doesn’t she look excited? Shannon said she got up at 6:00 a.m. this morning wanting to know if it was time to go! And this girl loves to sleep in!
She’s sporting her Elvis sunglasses!
As many of you know, Taylor has a twin brother Jackson. Shannon said they hugged and kissed each other and he said he’d see her on Wednesday. They share a special bond and are very close but I bet he’ll take advantage of being an “only” child for the next few days. Tomorrow I’ll pick him up and spoil him just a little bit!
We sold our sofa on Craigs List today!!! I’ve never used Craigs List before and last night my husband suggested I try it. This morning I had an inquiry and by 3:30 today she had come by and bought it and we’d delivered to her house! So today I’ve been searching for other things to put list. Now I’ve just got to find the time to go to Ikea to buy my new sofa.
8 Temmuz 2012 Pazar
Fire Up for the Fourth with a Ribfest!
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Around this time of year, Chicagoland is gearing up for ribs... and lots of it. Many rib festivals take place both in the city and suburbs to highlight the best of the best of ribs, which is a pretty broad spectrum to begin with. There's wet rubs, dry rubs, smoked, unsmoked, differences in techniques, secret spices, cuts & types of meat and all sorts of magic done by those participating in rib competitions. For me, I'm not picky when it comes to ribs. They just have to be finger-lickin' good because a proper rib doesn't require any utensils! For the Fourth of July celebrations this year, why not fire up the grill and have a ribfest of your own. Need suggestions or ideas on how to prepare them? Well, you're in luck... here's just a handful to get your ribfest menu started!
Chipotle Lime Pork Ribs
Bourbon Baby Back Ribs
Peach BBQ Pork Ribs
Chinese BBQ Spareribs
Baby Back Ribs
Coffee & Chile Braised Short Ribs
Honey BBQ Beef Ribs
Need more? Check out my rib collection from last year!
10 Finger Lickin' Good Rib Recipes
Around this time of year, Chicagoland is gearing up for ribs... and lots of it. Many rib festivals take place both in the city and suburbs to highlight the best of the best of ribs, which is a pretty broad spectrum to begin with. There's wet rubs, dry rubs, smoked, unsmoked, differences in techniques, secret spices, cuts & types of meat and all sorts of magic done by those participating in rib competitions. For me, I'm not picky when it comes to ribs. They just have to be finger-lickin' good because a proper rib doesn't require any utensils! For the Fourth of July celebrations this year, why not fire up the grill and have a ribfest of your own. Need suggestions or ideas on how to prepare them? Well, you're in luck... here's just a handful to get your ribfest menu started!Chipotle Lime Pork Ribs
Bourbon Baby Back Ribs
Peach BBQ Pork Ribs
Chinese BBQ Spareribs
Baby Back Ribs
Coffee & Chile Braised Short RibsHoney BBQ Beef Ribs
Need more? Check out my rib collection from last year!
10 Finger Lickin' Good Rib Recipes
Watermelon Coolers
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It's not summer unless you're enjoying a slice of watermelon! Watermelon is so refreshing, I can't imagine a hot summer day without it. But since I tend to have so much watermelon leftover (we can only eat so much), I like using it in drink recipes. These watermelon coolers combine fresh seedless watermelon, lemon sorbet, lemon zest, ginger ale and simple syrup with a watermelon wedge garnish. Now that's a refreshing way to beat the heat!...
I prepared this drink to kick off the recent Dirty Dancing movie party I hosted with family and friends this past weekend. We had a hot weekend here in Chicago so I wanted to give my guests a chance to cool off once they arrived. It was easy to come up with a drink, given the season, but I couldn't just hand everyone just any cold beverage. Since we were watching the Dirty Dancing movie, it was important to incorporate watermelon into my menu because it was one of the food items found in the movie...
Watermelon Coolers
recipe adapted from Paula Deen
1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold ginger ale
1/2 cup simple syrup
Watermelon wedges for garnish
In a blender, combine the watermelon, sorbet, and lemon zest, blending until very smooth. Stir in 1 1/2 cups cold ginger ale and simple syrup; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges.
It's not summer unless you're enjoying a slice of watermelon! Watermelon is so refreshing, I can't imagine a hot summer day without it. But since I tend to have so much watermelon leftover (we can only eat so much), I like using it in drink recipes. These watermelon coolers combine fresh seedless watermelon, lemon sorbet, lemon zest, ginger ale and simple syrup with a watermelon wedge garnish. Now that's a refreshing way to beat the heat!...I prepared this drink to kick off the recent Dirty Dancing movie party I hosted with family and friends this past weekend. We had a hot weekend here in Chicago so I wanted to give my guests a chance to cool off once they arrived. It was easy to come up with a drink, given the season, but I couldn't just hand everyone just any cold beverage. Since we were watching the Dirty Dancing movie, it was important to incorporate watermelon into my menu because it was one of the food items found in the movie...
Baby, the female main character, develops a crush on the resort's dance instructor Johnny Castle, leader of the working-class entertainment staff. When she, while carrying a watermelon, is invited to one of their secret after-hours parties, she observes the "dirty dancing" for the first time.This was a great drink as is, but if you want a little more pep, feel free to add some tequila or vodka! It was nice to be able to prep this drink in advance and then serve it as guests arrived...
Watermelon Coolers
recipe adapted from Paula Deen
1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold ginger ale
1/2 cup simple syrup
Watermelon wedges for garnish
In a blender, combine the watermelon, sorbet, and lemon zest, blending until very smooth. Stir in 1 1/2 cups cold ginger ale and simple syrup; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges.
Big Mac Burgers
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Happy Fourth of July! For those celebrating, I hope you are enjoying this holiday and celebrating with something delicious! This summer, I've been on a burger kick. I bought a charcoal grill not too long ago and with the hot weather, grilling has been my default way to get dinner on the table. Burgers are always a favorite but this time, I wanted to recreate the ever popular McDonald's Big Mac. You know the one - two all beef patties, special sauce, lettuce, cheese, pickles, onions, all on a sesame seed bun. But rather than making an exact clone, I opted for a simplified version...
For the recent Dirty Dancing movie party I hosted with family and friends this past weekend, I wanted to include some foods reminiscent of the 1960's - the decade in which the movie takes place. Did you know the McDonald's Big Mac was introduced to the masses in 1967? With that in mind, I knew it would be the perfect dish to include in my party menu. Besides, who can resist a cheeseburger? Speaking of cheeseburgers, did you know...
Big Mac Burgers
recipe adapted from Grilling 24x7
Ingredients for the special sauce:
1 cup miracle whip
1/3 cup sweet relish
1/4 cup French dressing
1 T sugar
1 tsp pepper
1 tsp fresh minced onion
Burgers:
2 lbs ground chuck (90% lean)
1 1/2 tablespoons canola oil
4 hamburger buns, split, toasted if desired
1 1/4 cups finely shredded iceberg lettuce
pickle slices
4-8 slices of American cheese
Prepare the special sauce first to allow the flavors to meld. Combine all the sauce ingredients in a medium bowl, mixing well until fully incorporated. Cover with plastic wrap and chill in the fridge until ready to assemble burgers.
Divide the meat into 6 equal portions (or 8 equal portions if making sliders). Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers over the grill to your preference and top each one with cheese during the last minute of cooking.
Place the burgers on the bun bottoms. Top each with a couple slices of pickles and shredded lettuce. Spread the special sauce on the top bun and cover each burger with the bun tops. Serve immediately.
TheSargento “America’s Ultimate Cheeseburger” Contest
To celebrate America’s love affair with thissummertime classic, Sargento has challenged chefs at iconic burger joints fromcoast to coast to create “America’s Ultimate Cheeseburger”. Cities and burger joints they challenged include:
Support your local restaurant by visiting the “America’s Ultimate Cheeseburger” tab on the Sargento Facebook page to cast your vote! Fans can also join in on the cheeseburger love by submittingtheir own cheeseburger recipe!
Happy Fourth of July! For those celebrating, I hope you are enjoying this holiday and celebrating with something delicious! This summer, I've been on a burger kick. I bought a charcoal grill not too long ago and with the hot weather, grilling has been my default way to get dinner on the table. Burgers are always a favorite but this time, I wanted to recreate the ever popular McDonald's Big Mac. You know the one - two all beef patties, special sauce, lettuce, cheese, pickles, onions, all on a sesame seed bun. But rather than making an exact clone, I opted for a simplified version...For the recent Dirty Dancing movie party I hosted with family and friends this past weekend, I wanted to include some foods reminiscent of the 1960's - the decade in which the movie takes place. Did you know the McDonald's Big Mac was introduced to the masses in 1967? With that in mind, I knew it would be the perfect dish to include in my party menu. Besides, who can resist a cheeseburger? Speaking of cheeseburgers, did you know...
- Nine in ten (92 percent) burger-eaters like cheese on theirpatties.
- 82% of Americans agree that cheese makes a burgertaste better.
- More than three in four Americans can’t imagineeating a burger without cheese! - Forty-four percent ofAmericans list Cheddar as their favorite natural cheese for burgers.
- More than half ofburger-lovers would forgo French fries to top their burger with cheese.
Big Mac Burgers
recipe adapted from Grilling 24x7
Ingredients for the special sauce:
1 cup miracle whip
1/3 cup sweet relish
1/4 cup French dressing
1 T sugar
1 tsp pepper
1 tsp fresh minced onion
Burgers:
2 lbs ground chuck (90% lean)
1 1/2 tablespoons canola oil
4 hamburger buns, split, toasted if desired
1 1/4 cups finely shredded iceberg lettuce
pickle slices
4-8 slices of American cheese
Prepare the special sauce first to allow the flavors to meld. Combine all the sauce ingredients in a medium bowl, mixing well until fully incorporated. Cover with plastic wrap and chill in the fridge until ready to assemble burgers.
Divide the meat into 6 equal portions (or 8 equal portions if making sliders). Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers over the grill to your preference and top each one with cheese during the last minute of cooking.
Place the burgers on the bun bottoms. Top each with a couple slices of pickles and shredded lettuce. Spread the special sauce on the top bun and cover each burger with the bun tops. Serve immediately.
TheSargento “America’s Ultimate Cheeseburger” ContestTo celebrate America’s love affair with thissummertime classic, Sargento has challenged chefs at iconic burger joints fromcoast to coast to create “America’s Ultimate Cheeseburger”. Cities and burger joints they challenged include:
- Brooklyn, NY: 67 Burger “PastramiSpiced Swiss Burger”
- Miami, FL: The Filling Station“The Filling Station Cheeseburger”
- Chicago, IL: Butcher & theBurger “Drill Sargento Burger”
- Milwaukee, WI: Sobelman’s“Bacon Double Cheeseburger”
- San Diego, CA: Crazee Burger“Crazee Cheeseburger”
Support your local restaurant by visiting the “America’s Ultimate Cheeseburger” tab on the Sargento Facebook page to cast your vote! Fans can also join in on the cheeseburger love by submittingtheir own cheeseburger recipe!
Cheesy Spinach Artichoke Dip
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If there's one thing I can polish off myself easily, it's a good dip. I'm a snacker and I'm also a such for good savory dips. My all time favorite is a spinach artichoke dip and I'm always looking for variations of this classic dip. This particular Cheesy Spinach Artichoke Dip recipe caught my eye because the amount of different cheeses mixed in. There's no doubt this is one cheesy dip you'll want to make often {even if it's only for yourself just like I do lol!}...
This recipe couldn't be easier. It's great to assemble in advance and then warm up just before guests arrive. I actually happen to like this dip cold, but to get the full cheesy effect, you'll want to warm it up as directed and enjoy every bit of the cheesiness!
Cheesy Spinach Artichoke Dip recipe adapted from Paula Deen
1 (8 ounces) block cream cheese, softened
1/2 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan or Asiago
1 cup shredded mozzarella
1 teaspoon garlic powder
Dash hot sauce
Dash Worcestershire sauce
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth.
Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
If there's one thing I can polish off myself easily, it's a good dip. I'm a snacker and I'm also a such for good savory dips. My all time favorite is a spinach artichoke dip and I'm always looking for variations of this classic dip. This particular Cheesy Spinach Artichoke Dip recipe caught my eye because the amount of different cheeses mixed in. There's no doubt this is one cheesy dip you'll want to make often {even if it's only for yourself just like I do lol!}...This recipe couldn't be easier. It's great to assemble in advance and then warm up just before guests arrive. I actually happen to like this dip cold, but to get the full cheesy effect, you'll want to warm it up as directed and enjoy every bit of the cheesiness!
Cheesy Spinach Artichoke Dip recipe adapted from Paula Deen
1 (8 ounces) block cream cheese, softened
1/2 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan or Asiago
1 cup shredded mozzarella
1 teaspoon garlic powder
Dash hot sauce
Dash Worcestershire sauce
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth.
Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
Banana Blueberry Pancakes
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What's something in your kitchen that you can't stock enough of? In my kitchen, the answer is easy. Blueberries... or blue 'beh behs' as my son likes to call them. He will stop whatever he's doing for a blueberry. He'll even give up his Thomas the Train for a blueberry. Yes, there's no doubt about it. My son can eat his weight in blueberries and I can never seem to have enough. Now, as much as he loves his blue beh behs just as is, I wanted to introduce some other ways to enjoy them. Enter these Banana Blueberry Pancakes. Studded with blueberries and pockets of sweet mashed bananas, these will make breakfast a meal to look forward to...
My son has been doing well and gaining more interest as my little kitchen helper. He's taking on a more interactive role by measuring, mixing and of course, taste testing along the way. With a growing vocabulary each day, he's all about announcing what he's doing too... and you'd think he's auditioning for a kiddie cooking show. In making this recipe, he did great naming off the ingredients as we added them to the bowl. He even stirred the batter with more gusto. But when his beloved blue beh behs needed to be folded into the batter, he lost it. He looked at me in horror as I took the batter bowl and proceeded to fold in the berries. According to him, blueberries had no place in a pancake batter. But little did he know what deliciousness was in store. I continued on with the pancake making from there because the blueberry police had a meltdown. That's when I leaned on my friend, Thomas the Train, to calm the little guy down. Suddenly, the tears stopped falling and he became so mesmerized by the screen in which Thomas was tooting his horn. And then the first few pancakes were ready. He tried one bite with hesitation. Then he took another bite. And another bite. Can you believe his polished off 3 pancakes? I had to cut him off at that point! Now my son understands that blueberries can be enjoyed in other ways - or at least, I hope he understands that. The good thing is this recipe makes quite a few and you can make them, cool and then wrap them up for the freezer so an easy breakfast on any given morning.
Banana Blueberry Pancakes
recipe adapted from For the Love of Cooking
1 1/2 cups of flour (or gluten free flour blend)
2 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed well
1 egg, slightly beaten
1 1/4 cups of milk
1 teaspoon vanilla extract
2 tablespoons sugar
1 1/2 cups of fresh blueberries
Combine the flour, baking powder, and salt together in a bowl and whisk until well combined.
In another bowl, mashed the banana with a fork and add the egg, milk, vanilla, and sugar. Whisk together with the fork until very well combined. Gently add the flour mixture to the banana mixture and stir until just combined. Fold in all the blueberries and set aside.
Heat a nonstick skillet or flat griddle over medium low heat. Spray with cooking spray. Once the skillet is hot, pour about 1/4 cup of batter per pancake into the pan. Cook the pancake for 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned.
What's something in your kitchen that you can't stock enough of? In my kitchen, the answer is easy. Blueberries... or blue 'beh behs' as my son likes to call them. He will stop whatever he's doing for a blueberry. He'll even give up his Thomas the Train for a blueberry. Yes, there's no doubt about it. My son can eat his weight in blueberries and I can never seem to have enough. Now, as much as he loves his blue beh behs just as is, I wanted to introduce some other ways to enjoy them. Enter these Banana Blueberry Pancakes. Studded with blueberries and pockets of sweet mashed bananas, these will make breakfast a meal to look forward to...My son has been doing well and gaining more interest as my little kitchen helper. He's taking on a more interactive role by measuring, mixing and of course, taste testing along the way. With a growing vocabulary each day, he's all about announcing what he's doing too... and you'd think he's auditioning for a kiddie cooking show. In making this recipe, he did great naming off the ingredients as we added them to the bowl. He even stirred the batter with more gusto. But when his beloved blue beh behs needed to be folded into the batter, he lost it. He looked at me in horror as I took the batter bowl and proceeded to fold in the berries. According to him, blueberries had no place in a pancake batter. But little did he know what deliciousness was in store. I continued on with the pancake making from there because the blueberry police had a meltdown. That's when I leaned on my friend, Thomas the Train, to calm the little guy down. Suddenly, the tears stopped falling and he became so mesmerized by the screen in which Thomas was tooting his horn. And then the first few pancakes were ready. He tried one bite with hesitation. Then he took another bite. And another bite. Can you believe his polished off 3 pancakes? I had to cut him off at that point! Now my son understands that blueberries can be enjoyed in other ways - or at least, I hope he understands that. The good thing is this recipe makes quite a few and you can make them, cool and then wrap them up for the freezer so an easy breakfast on any given morning.
Banana Blueberry Pancakes
recipe adapted from For the Love of Cooking
1 1/2 cups of flour (or gluten free flour blend)
2 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed well
1 egg, slightly beaten
1 1/4 cups of milk
1 teaspoon vanilla extract
2 tablespoons sugar
1 1/2 cups of fresh blueberries
Combine the flour, baking powder, and salt together in a bowl and whisk until well combined.
In another bowl, mashed the banana with a fork and add the egg, milk, vanilla, and sugar. Whisk together with the fork until very well combined. Gently add the flour mixture to the banana mixture and stir until just combined. Fold in all the blueberries and set aside.
Heat a nonstick skillet or flat griddle over medium low heat. Spray with cooking spray. Once the skillet is hot, pour about 1/4 cup of batter per pancake into the pan. Cook the pancake for 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned.
7 Temmuz 2012 Cumartesi
Southern Fried Chicken
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Are you sick of the heat yet? It's ridiculous and I'm sure many of us are ready for the summer to end. This heatwave makes me wonder how the folks down South manage to survive through the summer months. Then my food brain starts to dwell on Southern eats. That's when I start to get hungry and crave something savory, crunchy, juicy, finger-lickin' good... like this Southern Fried Chicken. Succulent pieces of chicken are dipped in a flavorful batter of eggs, flour, seasoning and hot sauce before frying to a golden brown. The South may be hot but they sure know how to make fried chicken!...
This month's Moms Crazy Cooking Challenge food bloggingevent is all about fried chicken. This was the perfect opportunity to pack a picnic and include this dish to share. When I think about fried chicken, it's only right to give a nod to the folks down South since in my mind, they have perfected the art of fried chicken. This particular recipe includes more than the usual seasoned flour. The batter really makes it stand out because it adds that crunchy texture, a little heat and well, if you put that all together you get something finger-licking good... as it should be!
Southern Fried Chicken
recipe adapted from Paula Deen
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour (or 2 cups gluten free flour blend + 1 tablespoon baking powder)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
2 teaspoons black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Preheat oven to 250 degrees (for warming) and have a baking sheet ready.
Meanwhile, in a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and 1 teaspoon black pepper. Season the chicken with remaining black pepper, salt and garlic powder.
Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Place cooked chicken on a baking sheet and keep in the warmed oven until all pieces have been fried.
Please check out all these delicious fried chicken recipes made by all the food bloggers participating in 'Moms Crazy Cooking Challenge' this month! Don't forget to click on your favorite looking one and cast your vote!.
Are you sick of the heat yet? It's ridiculous and I'm sure many of us are ready for the summer to end. This heatwave makes me wonder how the folks down South manage to survive through the summer months. Then my food brain starts to dwell on Southern eats. That's when I start to get hungry and crave something savory, crunchy, juicy, finger-lickin' good... like this Southern Fried Chicken. Succulent pieces of chicken are dipped in a flavorful batter of eggs, flour, seasoning and hot sauce before frying to a golden brown. The South may be hot but they sure know how to make fried chicken!...This month's Moms Crazy Cooking Challenge food bloggingevent is all about fried chicken. This was the perfect opportunity to pack a picnic and include this dish to share. When I think about fried chicken, it's only right to give a nod to the folks down South since in my mind, they have perfected the art of fried chicken. This particular recipe includes more than the usual seasoned flour. The batter really makes it stand out because it adds that crunchy texture, a little heat and well, if you put that all together you get something finger-licking good... as it should be!
Southern Fried Chicken
recipe adapted from Paula Deen
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour (or 2 cups gluten free flour blend + 1 tablespoon baking powder)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
2 teaspoons black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Preheat oven to 250 degrees (for warming) and have a baking sheet ready.
Meanwhile, in a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and 1 teaspoon black pepper. Season the chicken with remaining black pepper, salt and garlic powder.
Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Place cooked chicken on a baking sheet and keep in the warmed oven until all pieces have been fried.
Please check out all these delicious fried chicken recipes made by all the food bloggers participating in 'Moms Crazy Cooking Challenge' this month! Don't forget to click on your favorite looking one and cast your vote!.
Hawaiian Pulled Pork
To contact us Click HERE
It's been a scorcher of a summer already! It pains me to turn the oven on...even the stovetop makes my kitchen hotter than it needs to be. I don't even want to think about what August will be like!
Time to bust out my trusty crockpot again...
It's been a while since I made my old standby pulled pork recipe. I was all set to make it when I thought, maybe it's time to try something new. And we were both glad that I did. Delicious!
Hawaiian Pulled Pork
slightly adapted from The Experimental Spoon
3 pounds pork shoulder (or butt)
1 medium onion, chopped
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
2 tablespoons Worcestershire sauce
1 (15 ounce) can pineapple rings, drained and chopped
salt and pepper
rolls
Place pork in crockpot, followed by onion and remaining ingredients. Cook for 6-8 hours on low. While cooking, when meat looks tender enough, shred with 2 forks so it absorbs more juice.
Makes about 6 servings.
Time to bust out my trusty crockpot again...
It's been a while since I made my old standby pulled pork recipe. I was all set to make it when I thought, maybe it's time to try something new. And we were both glad that I did. Delicious!
Hawaiian Pulled Pork
slightly adapted from The Experimental Spoon
3 pounds pork shoulder (or butt)
1 medium onion, chopped
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
2 tablespoons Worcestershire sauce
1 (15 ounce) can pineapple rings, drained and chopped
salt and pepper
rolls
Place pork in crockpot, followed by onion and remaining ingredients. Cook for 6-8 hours on low. While cooking, when meat looks tender enough, shred with 2 forks so it absorbs more juice.
Makes about 6 servings.
Party At The Lake
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This past Saturday we celebrated my mom’s 92nd birthday at the lake. I think I’m just going to share pics without a lot of “talking” (yeah right - we all know that ain’t gonna happen!)
My sister and I decided to keep it easy so we just had hot dogs and hamburgers with all the fixins’ ….simple and good. The highlight was watching my mama enjoy being with her family….boat riding and seeing the kids and grandkids having a blast.
Here we go….
Side deck where we cook and eat…son was the designated chef as my sister’s husband was under the weather and stayed inside all day and my husband was working a ball tournament
My “baby” boy (who will be 38 next month)!!!
Here’s our bride-to-be (she is marrying my sister’s son next July). We’d love to hate her because she is so pretty and so TAN but she is just too sweet…we love her to death! BTW, I have created a Pinterest board labeled “Lake Wedding” if you’d like to see some of our ideas for their wedding next summer.
Her ring
Mama at the ‘kids table’….so cute! Surrounded by some of her great grandchildren and enjoying every minute
Granddaughter Taylor has a huge girl crush on Stephanie
And here she is on the boat surrounded by her “fan club”…both of my granddaughters
Jackson showing off his dance moves!
We had a dance-o-rama going on! I think they were doing the Cuban Shuffle….now I can’t get that song out of my head! (Can you tell they are twins?)
Leaving the dock for a sunset cruise
DIL and grandson Cade
This little place was owned by the former CEO of Health South (he’s serving time in prison for what I like to call “greed”)
My sweet grandson Cade…he was about to fall asleep
Too much sun and fun makes one sleepy!
The end of a beautiful day on the lake…I love spending time here
I was supposed to leave for the beach tomorrow but Tropical Storm Debby has other plans so hopefully she’ll be gone from the coast area by Wednesday and my BFF and I can head to Gulf Shores!
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