Vegetable Primavera

While this is a fairly unseasonable post, you can still make this dish regardless of whether or not the vegetables came from your garden. When it is warm out, I obviously head to my garden for many of the ingredients in this dish but you can find them at your local grocery store year round. In many cases you can find organic varieties as well. You should also be able to get fresh basil at the market year round. Some places actually sell small basil plants that you can keep in your kitchen for up to 10 days (or until you harvest all of it). I frequently have them in my kitchen during the colder months when our garden is not filled with basil. If for some reason you are unable to find quality zucchini or other veggie for this dish, feel free to substitute just about any vegetable that looks good. It is very versatile.

I love the addition of white wine in this; adds great flavor and adds an elegant touch. I typically use a chardonnay but most dry white wines will work. The kind of pasta you use is really up to you but I typically use whole wheat for myself.

On occasion, I will roast the vegetables and add chicken. Just as tasty!

Once again, I am posting a recipe of mine that was published in a magazine. It actually doesn't credit the name in the description, but in the magazine it did and I believe I still have it somewhere. I will post a link to the recipe but since it is a member exclusive, I am posting it on here too.

Garden Vegetable Primavera 

PS. This dish is great year round but I definitely recommend it when the garden is at its peak in the warm months!

Photo by Taste of Home

Garden Vegetable Primavera 

Serves about 4

8 oz Uncooked fettuccine, linguine, or spaghetti 

2 Medium zucchini, coarsely chopped

1 Medium carrot, sliced

1 tsp Italian seasoning

1/4 tsp Salt (or to taste)

1 TBSP Olive oil

1 Cup grape tomatoes

2 Garlic cloves, minced

1/2 Cup reduced sodium chicken broth

1/3 Cup dry white wine

1/2 Cup grated Parmigiano Reggiano  

1/4 Cup minced fresh basil

Cook pasta according to package directions.

Meanwhile in a large skillet, saute the zucchini, carrot, Italian seasoning, and salt in 1 TBSP olive oil until vegetables are crisp tender. Add tomatoes and garlic; cook for another minute longer. Add the broth and wine; stir to loosen brown bits from pan. Bring to a gentle boil, reduce heat, and cook until liquid is reduced by half.

Drain the pasta. Add the pasta, cheese, and basil to the skillet; toss to coat and serve!

Honey Wheat Corn Muffins

With the cold, snow, sleet, and wind our area has been experiencing lately, we have certainly been in the mood for hot tea and bowls of warm soup. Yesterday I made a batch of turkey chili (click here for recipe). This time, I actually prepared it on the stove top and transferred it to a slow cooker for a few hours. Our house was on various schedules yesterday so doing this made it more convenient  Whenever someone was ready for a bowl, it was there for em.

Typically, the family likes to have either tortilla chips or cornbread on the side with their chili so I decided to whip up some muffins. Once they were done and cooled, I simply put them in a bag on the counter so whoever wanted cornbread could just pop one in the microwave for a few seconds. Of course, the batter can be poured into a single pan to make bread, but this time I went for muffins.

As with most cornbread, its easy to add a few things to make it your own. Add spices and seasonings to amp up the flavor or even make it spicy with minced jalapenos. I personally don't think that making any kind of bread spicy is necessary but I know there are quite a few hot sauce addicts that would insist on it.

I am assuming you could probably figure this out by the title, but these corn muffins get some of their sweetness from honey with the help of white sugar as well. The amount that the recipe calls for is enough to add a mild honey flavor component with out tasting like you emptied a honeycomb. In addition, I use both all purpose flour and whole wheat flour. Again, the title should have helped you there. If you do not prefer whole wheat flour or you do not have it, using equal parts all purpose flour will work just as well. Another option would be white whole wheat flour.

I do not use paper liners for these. A muffin pan coated with cooking spray works fine. Keep in mind that this recipe makes about 9 muffins so you will have a few empty spots on your muffin pan. Fill them halfway with water to help the heat distribute evenly.

Honey Wheat Corn Muffins

1/2 Cup all purpose flour
1/2 Cup whole wheat flour
1 Cup yellow cornmeal
1/4 Cup white sugar
1 TBSP Baking powder
1 Cup low fat milk (1% or 2%)
1/4 Cup canola oil
1/4 Cup honey
2 Eggs, lightly beaten


Preheat oven to 375 degrees F. Lightly grease a muffin pan with cooking spray.

In a large bowl, combine the flours, cornmeal, sugar, and baking powder. If desired, you can add a few pinches of chili powder or other spices. In another bowl, combine the remaining ingredients. Make a well in the center of the dry ingredients and pour in liquids. Stir all is combined and incorporated but as with any muffins; do not over mix them.

Fill muffin cups no more than 3/4 full; fill empty spots halfway with water.  If you are using a standard muffin pan for twelve, for will have a few of them.

Bake until lightly browned, about 15-18 minutes depending on how big you made them. Remove from oven and let sit for a few minutes. Run a knife around the sides (unless you used liners) and carefully pull them out.  Transfer to a wire rack to cool completely.

Morning Cinnamon Rolls

I was going to give these the title of "Christmas" cinnamon rolls but considering I make them practically year round that would really not make much sense. Actually, come to think of it, I'm not sure "Morning" cinnamon rolls are necessarily a fitting name either. According to those who have enjoyed a batch, they are definitely not limited to breakfast but the name will have to work for now.

The smell of these as they are baking is fantastic. In my opinion, anything that contains an abundance of cinnamon has an enticing aroma to it. Making cinnamon rolls is pretty fun to and they are commonly requested for special occasion breakfasts or brunches. They may see difficult, but after you do it a time or two you will catch on and get comfortable with it. I use the dough setting on my bread machine and if you have one I recommend you do the same. You can get other ingredients put together and organized while the bread machine is doing the work. Just follow the instructions for your bread maker. The dough for this can also be done in a stand mixer with a dough hook attachment or by hand if that is your only option.

Now, let me say this, we are talking about a cinnamon roll here so it is not something you should get your day started with too often, however, I made a few minor adjustments to reduce extra fat that I do not feel is needed in them. You may notice that some of the butter in the dough has been replaced with canola oil and I typically use low fat cream cheese in the frosting. Also, if you can find something along the lines of Smart Balance Buttery Sticks I recommend perhaps swapping a tablespoon of butter with that alternative. Do not replace much more than a tablespoon or two; the end product wont be as successful. Again, there is nothing wrong with a splurge worthy treat here and there so dig in.

I was also able to take photos of a few steps in the recipe rather than just the final product.

Dough:

1 Cup warm 1% milk

2 Eggs

2 TBSP unsalted butter, melted

2 TBSP canola oil

¼ Cup sugar

1 tsp salt

4 ½ Cups bread flour

1 Package active dry yeast

Filling:

¾ Cup light brown sugar

2 TBSP ground cinnamon

1/3 Cup Butter and/or 50/50 butter blend (such as smart balance sticks), softened

Frosting/Glaze:

3oz Reduced fat cream cheese

2 TBSP butter, softened

1 Cup confectioners’ sugar

½ tsp vanilla extract

Place all of the dough ingredients into a bread machine pan as instructed in the manual. Choose the dough cycle, and get it started. After a few minutes of kneading, check to make sure an extra splash of milk or flour is not needed to form a soft dough.

While the dough is occupied combine the filling ingredients in a medium bowl and stir until somewhat incorporated (there will be lumps).

When the dough is finished, turn onto a gently floured surface and roll into a large rectangle. How big exactly? That actually depends on the size you are planning. This may be frustrating, but it gives you an opportunity to make then just the way you like. 

Spread filling mixture onto the dough to within 1/2 inch of edges. (I use gloves for this part and go at it with my hands so don't be shy)

Roll up jelly roll style into a log and slice into about 14 slices (about 1 to 1 1/2 inch thick).

Place in a lightly greased baking dish cut side down. Cover with plastic wrap and let rise until doubled in size. Once ready, bake at 375 degrees until golden brown. This should take around 15-20 minutes depending on the size of your rolls. 

Meanwhile, beat together the icing ingredients; adding a splash of milk to achieve desired consistency. Spread over warm rolls and serve.

A Snowy Christmas Eve

I can't tell you how happy I am to see falling snow on Christmas eve. As long as my visiting family members are not forced to camp out in our family room, its exciting to see snowfall on the holiday. It may not turn into a "white Christmas" but this is close enough for me. I would say that our area typically gets a majority of our snowfall in January and February so we have not seen snow for Christmas in a little while. Although we don't always get together on Christmas eve, my mom's side of the family stops by around the holidays to exchange presents and sip on hot spiced cider.

Despite the fact that I am in my early 20's I still like to wake up in the morning and open gifts just like I did as a kid. There are some things that I just don't think have to change as you get older, including the tags on my presents that say they came from Santa. I would not have it any other way.

Tomorrow morning I will be up early to make homemade cinnamon rolls at my brothers request and if I get the chance I will share a picture. I am a morning person, so this is not an issue for me and I am excited to do it.

I hope you also have a happy holiday and that you stick to the traditions most important to you. Even if that includes a loud rendition of Deck the Halls after a glass of spiked eggnog. It only comes once a year.

Egg-Free Pineapple Zucchini Bread

When I was a toddler, I at some point had both scrambled eggs for breakfast and a deviled egg off a party tray. On both occasions they made me very sick. Since my parents knew I was allergic to peanuts and nuts already, they obviously avoided feeding me anything that contained eggs. Growing up, I learned to make tasty, good quality baked goods without using them. I still had a fabulous birthday cake made by my aunt and you would never know it was egg less. Although I know I will never outgrow my nut and peanut allergy, (I carry an Epipen) there is a chance that I may have outgrown the egg or be able to eat it baked into something. My allergist says that he suspects that is probably the case, but the only way to know is for me to come to the office and eat something containing them. Since I was at some point allergic, the "prick test", as they call it, will always yield a positive (allergic) result. To be honest, however, even if I do eventually decide to do that and I find the allergy to have diminished, I probably wouldn't change the way I cook and bake. It would be nice to know, but I have lived that way my whole life and have been able to make delicious food the whole time. Cooking is for the most part easy without eggs but it takes practice to be able to bake without them. Now, I have baked muffins and other items without eggs without anyone noticing a difference.

So that brings me to this recipe...

I will start off by saying that I love zucchini. We grow it in our garden in the summer, and I still purchase organic zucchini in winter. Obviously not as good as the summer stuff I grow myself but it really is one of my favorites so I still get it. When we have an abundance of zucchini in our garden or whenever someone is craving a slice, I make zucchini bread. I actually have various recipes for it; all of them being very good but slightly different from one another. I put this recipe together when I wanted zucchini bread myself, but since my brother was interested too, I had to replace the applesauce I used for mine with crushed pineapple.Why you ask? He is allergic to apples. Granted, it seems to be just the raw stuff, but I really don't want the boy getting sick after eating something I baked. So with that adjustment and a few other chances, this recipe was created. Keep in mind that the pineapple is not the predominant flavor in this bread. Its the spices that truly stand out just as they are supposed to in zucchini bread. My brother eats a big slice and everyone else usually grabs some too. 

Please follow the directions when making this! The baking powder mixture helps to ensure the bread turns out successful as it is one of the "stand ins for" egg. Even if you are not allergic to eggs or are not necessarily avoiding them, this is still a good recipe to have in your file for zucchini bread. It is also make with oil rather than butter so it is dairy free as well. Your vegan friends will like it too.

Egg-Free Pineapple Zucchini Bread

1 Cup all purpose flour
1/2 Cup whole wheat flour
1 Cup sugar
1/4 tsp Baking powder
1/2 tsp Baking soda
1 1/2 tsp Ground cinnamon
1/8 tsp Ground allspice
Dash of ground cloves
Dash of salt
1/3 Cup crushed pineapple (undrained)
1 1/2 tsp Vanilla
3 TBSP Canola oil
3 TBSP Water
1 Cup grated fresh zucchini
Extra splash of water if needed (this will depend on the water content of your zucchini and how much juice came with the crushed pineapple)

*If you'd like, add a pinch of nutmeg

BAKING POWDER MIXTURE

3 TBSP Water
1 TBSP Canola oil
1 1/2 tsp Baking powder

In a large bowl, combine the flours, sugar, baking powder, baking soda, spices, and a pinch of salt. In another bowl, stir together the pineapple, vanilla, oil, water, and zucchini.

In a separate small bowl, stir together the ingredients for the baking powder mixture. It should begin to bubble. Let it sit for a few seconds just until the foam recedes a bit and dies down.

 Make a small well in the center of the dry ingredients, add all wet ingredients; including the baking powder mixture. Stir until just moistened adding an extra splash of water if needed. Depending on the moisture content of the zucchini, you may or may not need it. The batter will be slightly thick just as most other quick breads are. Stir just until combined.

 Pour into a greased 9-in by 5-in loaf pan and bake at 350 for about 40 minutes or until done. The top should be lightly browned and a toothpick inserted in into the center should come out clean. Let cool 10 minutes before removing it to a wire rack to cool completely. Best served slightly warm (in my opinion)

Southwest Stromboli

Confusing title isn't it? Typically, stromboli is considered to be a part of Italian cuisine. Bread dough stuffed with meats, cheese and vegetables is baked until golden brown and bubbly. I have made quite a few of the traditional, but since my brother is a fan of Mexican style cuisine, I put this together one night with him in mind and ingredients on hand. 

Turns out, he wasn't the only one who liked it. As with a few other recipes, I thought I would share it with Taste of Home magazine. It was runner up in a contest and can now be found on their web site as well as a cookbook or two. 

If you would like to see it on their website just use this link: Southwest Chicken Stromboli-Taste of Home . The recipe is below here for you. I have also made this vegetarian before and simply did not use the chicken. Just stir in some extra veggies. I use mild salsa but if your family is more daring in terms of spices then amp it up to your liking. Although you can make the dough by hand or with a stand mixer, the bread machine does great. Happy cooking.

Picture by Taste of Home

Southwest Stromboli 
Serves: about 6

Dough:

3/4 Cup warm water (70-80 degrees)
1 TBSP Canola oil
1 TBSP Nonfat dry milk powder
1 TBSP Sugar 
1 tsp Salt (I sometimes just use 1/2 tsp)
2 1/4 Cups bread flour
1/4 Cup cornmeal
1 tsp active dry yeast

Filling:

1 Small onion, finely chopped
1 Small sweet yellow pepper, finely chopped
1 TBSP Canola oil
1 1/2 Cups shredded cooked chicken breast
3/4 Cup salsa 
2/3 Cup 2% reduced fat cheddar cheese or Mexican cheese blend
1/2 Cup refried beans
3/4 tsp Ground cumin
1/4 tsp Garlic powder
1/4 tsp Chili powder
1/4 tsp Dried oregano

Egg Wash:
1 Egg white, beaten
1 TBSP water

Low fat sour cream for serving (optional)

In a bread machine pan, combine the first 8 ingredients as instructed by the manufacturer. Select dough cycle and turn it on. After a few minutes of working, check to see if flour and water adjustments are needed to form a nice dough. Depending on your climate, you may need to add a tablespoon of water or flour as it is working.

Meanwhile, in a large skillet, saute the onion and peppers in canola oil until crisp-tender. Stir in the chicken, salsa, cheese, beans, and seasonings. Remove from heat and set aside.

When the dough cycle is completed turn onto a lightly floured surface. Roll into a 14-in by 12-in rectangle. Spread filling over half the dough to 1/2 in of edges. Fold dough over filling; pinch seams to seal and tuck ends under. Combine egg white and water; brush over dough. Cut slits in the top as a vent.

Place on a baking sheet and bake at 350 for 25-30 minutes or until golden brown. The filling should just begin to come out the slits in the top. Let stand a few minutes before slicing. Serve with sour cream if desired.

Italian Style Meatballs (turkey or beef)

Although there are some steps involved in making them, homemade meatballs are fun and easy to make. At our house, we dish out both turkey meatballs and the traditional beef. I do not eat red meat, but depending on who is eating them and their "mood", it varies as far as what we use for them. Either way, they turn out flavorful and there is just something special about meatballs you create yourself. I think what really takes them over the top is the fresh basil and parmesan cheese. Its even better if you make the sauce from scratch but a nice quality jarred sauce will do just fine too. I like to brown them a bit in the oven, then transfer them to a simmering pot of tomato sauce to finish cooking and let the flavors blend.

Have fun with these and make them as big or as little as you would like. The amount of people this recipe feeds depends on what size you make them and how big your appetites are. I would say 6 would be the average but again use your judgement based on the recipe to determine how much it will feed at your table.

Italian Style Meatballs

½ Cup plain/unseasoned breadcrumbs

1/3 Cup shredded parmesan cheese

2-3 TBSP fresh chopped basil

1 TBSP fresh oregano leaves (optional)

1/2 tsp Garlic powder

1 tsp Italian seasoning

Salt and pepper to taste

1 Egg, lightly beaten

Splash of milk
1 ½ Pounds lean ground beef or turkey
Tomato sauce (simmering on the stove top)*


* Going to be honest here, I can't give you a measurement for the sauce as I typically make it from scratch on a whim. If you are using a jarred sauce I would say that you would probably need two of them.  

Process the breadcrumbs, cheese, basil, oregano, garlic powder, and Italian seasoning in a food processor. Add in your salt and pepper to taste. Transfer to a large bowl; add the egg and a splash or two of milk. Crumble beef or ground turkey over mixture and mix until all is combined. Shape into meatballs of desired size and place on a baking sheet lightly coated with cooking spray.

 Bake on the top rack of a 400 degree oven just until they begin to brown. Place paper towels on a plate and carefully transfer the meatballs onto the plate to drain any excess fat. Repeat with remaining meatballs (this will probably need to be done in two batches). With a large spoon or ladle, add the meatballs to the simmering tomato sauce. Continue to simmer for at least an hour to finish cooking the meatballs and let the flavors come together. 

Serve with hot cooked pasta or make yourself a meatball sub. Don't forget your favorite Italian cheese!

Foodie Gift Ideas

Tis the season for gift giving. Depending on who you are shopping for, it can be a bit stressful. Luckily, I think I am gradually taking after my mom in that department. She thinks ahead, shops practically year round, and is typically quite successful when it comes to getting the right gift or someone. Granted, this experience is different for everyone depending on who you have to shop for; some people would be happy with a rock while others seem practically impossible to please.

If you have a foodie on your list or someone who is frequently in the kitchen, take a look at the items below. These are some of the many cooking and kitchen related items I have came across that caught my attention or that I can see being useful in some way.

If only I could actually get everything that catches my eye in some of those kitchen catalogs........SURE. That would require multiple kitchens and a nearly limitless budget but hey, who says a girl can't dream.

I am not looking to suggest anything that costs enough to pay someones rent, but a useful kitchen gift at $100  or less is a pretty good deal (even if its for yourself).

The Kuhn Rikon Ultimate Can Opener

1. I know, a can opener may not sound like an appropriate gift, but THIS one is. I have used an electric one before and I have also used various others in the kitchen where I took classes but this gadget tops them for sure. Very easy to use and there are no sharp edges to have to worry about. It comes in a bunch of colors including polka dot. If you don't have anyone on your gift list to give this to then go and purchase one for your kitchen.

Crock-Pot^® Lunch Crock^® Food Warmer

2. Aside from being adorable, this portable 20-ounce crock pot is a great gift idea for someone who spends their weekday's in an office. They can fill it up in the morning with soup or leftovers and warm it up at their desk. I would say it's also a nice idea for someone who lives alone or a young adult to have in there dorm room. My mother is a crock pot queen and although she surprisingly does not have this particular model, she has used smaller ones for heating up dips and sauces. Crock pot is a reliable brand that has been around a long time so I would expect this product to be of similar quality (and again its so darn cute).

The Spice Stack

3. Before we put our spices in this rack, I can't tell you how many times I would open the cabinet door only to be greeted with a cascading mountain of dried herbs and seasonings. And of course, the one you are looking for is on its side rolling around in the back somewhere (despite having just used it the day before). After much frustration we were very happy when my mother came across this and it really does work. Everything is neatly placed and its clear as to what we have or need more of. We have actually given this as a gift with a few spices already in there.

Electric Wine Opener

4. This is a nice gift to bring to a party for the hostess. It works with most corks and is especially helpful for those who seem to break the cork into several pieces using a traditional corkscrew. 

Misto Oil Sprayer

5. We have had the older model of the Misto in our kitchen for a little while now and use it often. Its great for spritzing vegetables or bread before baking in the oven. I frequently use it with olive oil to spray on roasted vegetables. For a little while I actually used one for balsamic vinegar but I don't think that is recommended as it can get clogged so stick with olive oil.

Popcorn Maker Gift Set

6. How cute! If you have a movie connoisseur on your list I would definitely consider wrapping up one of these popcorn sets for under their tree. A mom that frequently hosts sleepovers with teenagers or children would appreciate this and would probably rather have this going then something that involves loading the already hyped up visitors with extra sugar (cotton candy maker anyone?). 

Stonewall Kitchen Holiday Breakfast Set

7. I love the idea of gift baskets as long as you know how to choose the right one for the right person. I frequently browse the Stonewall Kitchen website for year round gifting. Around the holidays they come out with special sets and products to choose from, a breakfast collection being one of them. 

POURfect Measuring Spoons

8. I think what I like so much about these is not necessarily the added convince of the easy pour design but the fact that they come with a variety of measurements. You have the common tablespoon, 1 tsp, 1/2 tsp, and 1/4 tsp, but this also includes some of the "oddball" measurements like 1/16 tsp. Although in most cases I do not measure exactly, it is helpful when you are baking or want to measure the salt you are putting into a dish. They also have measuring cups and bowls with the easy pour spout. 

"Baggie" Candy Jar

8. Pair this with a bag of candy and this would make a great gift for just about anyone on your list. Its fun and unique. 

Personal Keurig Brewer 

9. There are so many brewing systems on the market now. My mom has a little coffee nook in our kitchen and the platinum Keurig brewer is the star of the show. The model we have is about $150 but for someone who would be interested in a simple brewer this one here would be great. It would also be ideal for a person either lives alone or is the only coffee drinker in the house. You don't have to brew a whole pot, just make it a cup at a time as you want it. DORM ROOMS would be a great place for one of these and even if coffee is not their drink of choice; the "K-Cup's" are also available in tea and hot chocolate too. It is sure to please!  

Recipe Keeper

10. Clipping a recipe from magazines or writing down your a new favorite flavor combo is pointless unless you can actually find them again. What a nice thing to give to someone who seems to have their recipes scattered throughout their kitchen and various other places in the house. This way they wont find that lemon cake recipe in a junk drawer a week after they needed it. Little things like that can go a long way.

Happy Holidays!

  

Carrot "Cake" Muffins

Right before thanksgiving I bought an abundance of baby carrots and because it was a "BOGO" sale I had a bag left over that I did not cook. The date on them is just about up and since I forgot they were in there, I bought more carrots a couple of days ago. They are just starting to look a bit dry as they do after a little while so though they may not be as tasty fresh, they would do just fine baked into something. So to use them, I decided to make these.

I call these carrot "cake" muffins. Its a lot like a carrot cake and before a few minor changes I made the batter was originally for a cupcake. In this case, I do not frost them and to many, that would make it a muffin. Feel free to add a dollop of cream cheese frosting if you would like or sprinkle some brown sugar on top. I substituted some of the all-purpose flour in the original recipe for whole wheat just to give it a kick of nutrition. Crushed pineapple is a common ingredient in carrot cake, and it helps to cut down the oil a bit. Don't worry if your not crazy about pineapple, it is not the prominent flavor in these muffins by any means. Its the cinnamon and other spices that really shine through.

Now, get to baking!


*A nut of your choice can be added as well, but I am allergic and prefer not to handle them unless it is a crucial part of the recipe (in which case I wear gloves). Due to their potent aroma and such, peanuts are an ingredient I do not work with; you wont see many peanut based recipes on here. I post recipes that I make for others and do not eat myself, but I always like to prepare the dishes I share. 

1 Cup all purpose flour

½ Cup whole wheat flour

1 ½ tsp Baking powder

½ tsp Baking soda

½ tsp Salt

1 ½ tsp cinnamon

¼ tsp Ginger

¼ tsp Nutmeg

1/3 Cup canola oil

1/3 cup crushed pineapple (undrained)

3 Eggs

1 Cup white sugar

2 tsp Vanilla extract

2 Cups shredded carrots

Brown sugar for topping (optional)



Preheat the oven to 350 and line 12 muffin tins with cupcake liners. (Hint: give em a spritz of cooking spray so they will come off the muffin with less crumbs)

In a medium bowl, combine the flours, baking powder, baking soda, salt, and spices.

In a large bowl, whisk together the oil, pineapple, eggs, sugar, vanilla extract, and carrots.

Gradually add the dry ingredients to the wet ingredients and beat on medium with an electric mixer just until all is combined. Divide among the prepared muffin cups and if desired sprinkle with brown sugar. Bake at 350 for about 20 minutes or until a toothpick comes out clean. Let cool a few minutes before removing from tins to a wire rack.

Hot Dog Cupcakes!

Although my brother has an apartment for college, its fairly close so he stops by pretty often; especially for dinner. I love that of course because I enjoy cooking and we have a good sibling relationship so its great. He is actually one of my best friends. A little while ago when his girlfriend was visiting from her school in North Carolina, he wanted to do something fun at our place. His girlfriend happens to be a big fan of hot dogs. Can't say we are on the same page when it comes to hot dogs as I do not care for them, but we thought it would be fun to have a "hot dog night" for the two lovebirds. With all of the holiday entertaining and family gatherings we attend, my mom has a menagerie of small cooking appliances and crock pots; one of them being a hot dog roller like one you would find at a fair. She handled that part as well as the cute plastic holders with checkered napkins. I had the task of making something for afterwards and I decided to create "hot dog cupcakes". Don't panic, by that I don't mean the flavor, the cupcakes themselves were homemade chocolate, i'm talking the decoration here. And yes, typically that last clarification would be obvious but considering some of the wild flavors of cupcakes I guess you never know..

Here is the end result. I giggled a good part of the time putting these together and I must say that despite the fact that I have never made "hot dog" cupcakes I was pleased with how they turned out. My brother and his girlfriend raved over them and the family had a good night together.

The cupcakes were homemade chocolate but I cheated and piped on purchased frosting. The hot dog itself was a tootsie roll that I warmed in the microwave for a few seconds so I could easily roll it into the correct shape. The hot dog bun and plate were made out of fondant that I colored. To top it off I made a quick confectionery icing that I tinted the appropriate colors for mustard and ketchup as well as used as is (white) to attach the hot dog. Again its odd that much of what I just mentioned was in regards to a cupcake but hey, aren't they cute?

Chicken Sausage Skillet with Veggies and Rice

At first glance this may seem like a jambalaya and although it is similar in many ways I did not choose to call it that. You could certainly change up a few ingredients to make it one, but in this case the recipe has a bit of Italian flavor thanks to the seasonings and sausage variety I made it with. So in that case I would not consider this a dish that someone from New Orleans would be accustomed to. If that is what you are looking for you will definitely need to alter a few things, but it was well liked by the family prepared this way. I was making it for a hungry brother stopping by the house after classes as well as parents who have been sorting through an array of holiday decorations. As I have mentioned before, I am not a fan of hot dogs and although chicken sausage is quite different from them flavor wise, I do not prefer them for some of the same reasons. If you don't either, feel free to slice up some lightly seasoned chicken breasts and saute them in the pan before adding the other ingredients.

This is actually a very versatile dish. For one thing, chicken sausage comes in a variety of flavors that range from mild Italian to spicy pepper. The seasonings can easily be altered and if you are seriously craving that Jambalaya, you may want to throw in some shrimp at the end. If you feel the need for some heat, crank it up with hot sauce or a spicy pepper.

Using chicken sausage and brown rice keeps it on the healthier side but pork sausages can be substituted. Actually, come to think of it, if rice is not in your pantry simply omit the water and toss the mixture with cooked pasta. See, creative aren't we?

Here is the recipe but to be honest I will probably rarely use the recipe itself (or at least verbatim) due to the versatility of it.  "A pinch of this" and "dash of that" is a good way of making this one and also depends on what you have on hand vegetable wise.

PS. If you can think of a better title than I have, go for it! This one is a bit boring but I don't want to disappoint anyone craving an authentic jambalaya or other Cajun style dishes. That can happen but changes will need to be made to the ingredients :) The title is lacking creativity, but at least it describes whats in it.   

Chicken Sausage Skillet with Veggies and Rice

4 Cooked mild Italian chicken sausages, sliced (they typically come in a pack of four)
1 TBSP canola oil
1 Medium green bell pepper, sliced
1 Medium yellow or other colored bell pepper, sliced
1 Small onion, sliced
1/2 tsp garlic powder (could use fresh I just didn't have any)
dash freshly ground black pepper
1 Cup uncooked instant brown rice
1 Can no salt added Italian diced tomatoes
1 Cup water or low sodium chicken broth (more if needed)

Parmesan cheese (optional)

In a medium pan with raised edges, brown the chicken sausages in oil. Remove and keep warm. In the same pan, cook the vegetables over medium heat until crisp tender, adding an extra teaspoon of oil if necessary. add the garlic powder or fresh minced garlic and black pepper. Stir in rice, diced tomatoes, and water; bring to a boil. Cover the pan, reduce heat, and let simmer for about 10 minutes or until rice is tender and most of the liquid has absorbed. Stir in the sausages and heat through. Cover and let sit for about 5 minutes before serving. Serves about 4.

Italian seasoning would be a nice addition as well. Its a fairly easy dish that you can switch up however you'd like.

Kitchen Talk - Odd Food Combinations

I am currently working in a cafe until I finish school and establish myself. Today, one of the customers ordered a bagel. Nothing unusual, until they asked for mustard and a packet of pepper. Granted, there is nothing wrong with this, but it is certainly one of those combinations that raise your eyebrows. It is well known that a pregnant woman can acquire a taste for some unique food assortments, but this individual was clearly not experiencing a pregnancy. The customer seemed to be in a positive mood and all so I jokingly made a comment as to how "creative" it was. This actually sparked a pretty interesting conversation in regards bizarre food combinations people are simply crazy about. Hot sauce on just about anything and cumin sprinkled on ice cream? Apparently it appeals to someone! As far as food combo's go I don't think I have a favorite that would be considered too out of the ordinary. I know. Boring sorry. If I would never even consider putting something together, I typically don't bother. I can be creative when it comes to food and cooking but daring is not necessarily appealing to me. Even when it comes to exotic foods. I admit it, I definitely don't go there. A tropical fruit, bring it on, but chocolate covered bugs and such is a polite "no thanks" in my book.

So as I said I think this can bring on an interesting conversation and if you happen to be one that jumps for some crazy combinations (or "uncommon" foods in general), I'd like to hear it!

Whole Wheat Pizza Dough

Homemade pizza dough, or any other yeast bread for that matter, may seem like a challenging concept at first. It takes a few times to get comfortable with it, but it really is worth it. The aroma in your kitchen as it is baking is wonderful and there is nothing like fresh bread coming out of a warm oven.

It is best to start simple, a loaf of french bread for instance is a good start and be sure to read the directions before you begin. Another good thing to try out.........

Homemade pizza dough! Not only is it tasty, but if you have kids, it can be especially fun when its time to put on the toppings (although its actually fun no matter who you are). The recipe I'm sharing here is for a whole wheat pizza dough. It has great texture and is relatively easy to work with. Plus, it has a kick of nutrition from the addition of whole wheat. You will be able to make one large pizza with this recipe that yields a thick/normal crust when its pressed into a 14-inch pizza pan. Separate it in half and you will have two small-medium sized pizzas depending on how thick you want your crust to be. Several personal pizzas is another idea that is especially nice when everyone want's something different on theirs.

Here are a couple things to keep in mind:

• This recipe calls for instant yeast. This speeds up the process because rather than sitting the dough to rise after kneading, the dough will just need a short resting period of about 10-15 minutes. If you use regular active dry yeast the dough ball will need to sit and double in size before you can work with it. You should then "punch" it down and let it rest for a short time again before moving on. 
• Roll or gently stretch and shape the dough into into a circle. Use your fingertips to press it nicely into the pizza pan. This can get tricky and it does take a bit of practice. I start it off by putting the dough ball on my fist and gently spinning it until it forms a disc shape. This is when you may feel tempted to do a "toss and spin" motion that you see in fancy pizza parlors. You are free to attempt this but be sure you can catch it!  I don't go there as I don't think pizza tossing is a specialty of mine. Instead, I stretch it into a circle, place on the pizza pan (sprinkled with cornmeal), and press the dough to fit. It can be done with a rolling pin but I do not prefer to do it this way. 
• Don't over work the dough, it should be a smooth and fairly gentle process to get it to shape. Yes it requires kneading, but after it has rested there is no reason to get crazy on it. This dough should be easy to work with after it has rested.

Whole Wheat Pizza Dough

This uses instant dry yeast. It can be done with regular active dry yeast but it must be dissolved in the liquids first and it will need an hour to rise after kneading. This helped me when I was getting started with yeast bread making: Fleischmann's Breadworld Resource Page

Whole Wheat Pizza Dough

2 ½ Cups bread flour

1 to 1 ½ Cups whole wheat flour

1 tsp Sugar

1 envelope instant (fast acting) dry yeast

1 tsp Kosher salt

1 ½ Cups warm water

2 TBSP Olive oil

Cornmeal


Use this in recipes that call for pizza dough. It will work for calzones as well  :) Load it up with tomato sauce, cheese, veggies or whatever else your pizza is yearning for. It helps to prick the dough with a fork before topping.

Traditional Prep:

1. Mix the bread flour and wheat flour together.In a medium-large bowl, combine 2 1/2 cups flour mixture, yeast, sugar, and salt. Stir in the warm water and olive oil. Stir in enough of the remaining flour to form a soft dough. It should not be too sticky or dry; if it is, slightly adjust water or flour. You may not need all of the flour called for or you may need a sprinkle more. It depends on the environment in which you are making the dough in.

2. Remove from bowl onto a lightly floured surface and knead until smooth and elastic. This should take a few minutes. Shape into a ball and cover to let rest for 10-15 minutes.

3. After resting, roll or stretch into a circle and gently press into a large pizza pan. Add desired toppings and bake as directed in whatever recipe you are using.

Stand Mixer: This method is nearly identical to the traditional prep but the kneading is done with a dough hook on your mixer rather than by hand.

Bread Machine: KEEP IN MIND IF YOU ARE USING THE INSTANT YEAST CALLED FOR IN THIS RECIPE YOUR BREAD MACHINE NEEDS TO HAVE A "QUICK DOUGH" CYCLE. IF NOT YOU WILL NEED TO USE ACTIVE DRY YEAST AND IT WILL TAKE LONGER!

Add ingredients to bread machine pan as instructed by the manufacturer. When the timer goes off, shape into a ball and let rest for a few minutes (it should have already rested the ten minutes during the bread machines cycle).
Shape into a circle and press into a pizza pan dusted with cornmeal. Proceed with your pizza recipe.




Feel free to comment with you favorite pizza creations! There are nearly endless possibilities so go for it.  

"After Thanksgiving" Turkey Soup

Like it or not, leftovers are a part of Thanksgiving. I don't know about you but we are always left with veggies, mashed potatoes, sweet potatoes, and of course, turkey. Unfortunately, not all of it gets eaten up but we try to make use of what we can.

Around this time you will probably see a lot of recipes floating around the internet that uses up those extra Thanksgiving favorites. Some are a classic, while others clearly took some creativity to come up with. As I have mentioned in past post's, one of my favorite ways is to simmer up some soup with leftover turkey, carrots, and other vegetables. I like to add barley too.

Now most of the time this would be where I'd post a recipe bit in this case, there really isn't one! Why? It depends on what and how much you have on hand from thanksgiving. Bring out the creative cook in you. Just don't get TOO creative; leave it to the ingredients that would actually work in a soup. Although who knows what you may find on the internet, I don't recommend stirring a scoop of cranberry sauce or stuffing in there but I'm thinking that probably wasn't something you'd consider anyway. :)

This is what went in the family dinner for tonight:

• Chopped fresh celery from whats left of the vegetable platter
• Fresh onion
• Carrots (chopped)-these were already cooked with olive oil, rosemary, and a touch of honey so I did not add these until I sauteed the crisp veggies. That way they would not be at different points in the cooking process.
• Low-sodium chicken broth
• Herbs (Italian seasoning, bay leaf) , pinch of sea salt, garlic powder
• Leftover shredded turkey
• Barley
• Still may add in some cooked cut green beans but I am not so sure. Its my mothers suggestion so why not..

Given the weather, its actually a great night for something to be simmering on the stove or slow cooker. Cold weather is expected in the winter and I have accepted that but the wind is what I am referring to. Not crazy wind or anything but it certainly adds an extra chill to the air. 

Of course, if you have peas or some potatoes you would like to add in there go for it. Again, this is a way of making use of Thanksgiving leftovers so try to incorporate what you have on hand. Hence why I did not post a true recipe for it. 

If you have any post-Thanksgiving favorites in your family please comment and share!

Thanksgiving Success

Wow. I can't believe Thanksgiving is already done with. The house is still in disarray but that will slowly get back to normal as we put away the many roasters, crock pots, extra tables, and all else that came with it. As usual, it was great to be able to spend time with just about everyone; only a few were unable to make it. In a family as big as we are, times we see almost everyone at once are especially important and can't always happen. Luckily, we do get together a few times a year which I understand can be a privilege regardless of the amount of people. Even though my moms side is smaller (much smaller), the memories are equally meaningful and it will be nice to see them over the holiday season too.

Now, I personally did not get a chance to take as many pictures as I would have wanted but the rest of the family took plenty. I was a bit preoccupied doing other things, but I did snap a pic or two of the room while getting prepped and ready the day before.

The food turned out great. I did all the turkeys; one of which we smoked. My mom had a handle on most of the appetizers and I made the vegetables as well as a pumpkin trifle. Should have gotten a picture of that, but  again I just didn't get a chance. It was well liked however, and that's what mattered.

Now its putting the Thanksgiving stuff away and getting out the decorations for the Christmas holiday. This will take a few days, but we'll get there.

Hope everyone had a nice Thanksgiving!

PS. Probably my favorite after Thanksgiving dish is hot soup with leftover turkey, vegetables, and barley. When I was a kid though, my mom used to make us cranberry turkey sandwiches while we got Christmas decorations up.Classic right?

Thanksgiving Table for 50? Almost!

Well, preparation for our thanksgiving dinner of 40 some family and close friends is in place. I will probably make more cranberry sauce today than I have in the past year combined and will be spending more time than ever in the kitchen over the next few days. Of course, I love being in the kitchen but at times, even I want to step out for a little while after all this. As of now we have two large turkeys and two turkey breasts sitting in our refrigerator. Nothing unusual for our thanksgiving, but it certainly puts the size of the gathering into perspective. From now until 2:00 tomorrow we have a long list of various things to get done from setting up tables to cooking up a storm. My mom and I are an unstoppable team in the kitchen and my dad helps on the sidelines. My brother, well, that's another story. He is graces us with his presence and occasional laughs to keep everyone in check, but as far as the kitchen goes, he needs some training. Oh the things he will learn one day. As far as our other "member" of the family, our dog, he is just puzzled by the whole experience and probably thinks we are all going crazy.

Anyway, I genuinely enjoy the holiday season and I think Thanksgiving is the event to start it off. Among the various things I am thankful for, family and good memories are certainly among them.

If I get the chance I will post a few pictures. Hope everyone is getting into the holiday spirit too, no matter  what you celebrate or how you do it.

Turkey Chili

It’s about time for me to bring out some of my recipes that will warm you up a bit as it gets colder; chili will certainly do that.  There are probably countless recipes out there for chili. Some are packed with hot jalapenos while others may have a can of beer poured in.  After browsing through quite a bit of them, I now have a few of my own that incorporates what I think makes it just right. Here is my recipe for turkey chili. It’s full of flavor, but not too spicy; our house is not really into food that is painful to eat so it just has a hint of background heat.  Of course, if you are a bit more adventurous, toss in some jalapenos or your favorite hot sauce. Just don't overdo it. One of the problems I find with foods being super spicy (aside from the discomfort) is that  it can overwhelm the other flavors.

I use turkey in this case because not only is it healthier, but I myself do not consume red meat or pork. Its just a personal preference. My family does, however, and I have no problem with cooking or handling it so its not much of an issue. I have various recipes in which include those ingredients that I make for others and will probably post on here from time to time. If other people rave about it and I know the flavors/cooking method/etc I am using, its all good.

Anyway back to the chili. What’s nice about soups and chili's is that they are not only versatile as far as what goes into it, but how you make it. After the turkey is cooked, you can continue the cooking process on the stove top, slow cooker, or low in the oven. Either way you choose, be sure to let it cook for long enough to really let the flavors blend. Obviously that won’t be an issue in a slow cooker or low oven, but if you go the stove top route let it hang out there for a little while.

1 1/2 pounds lean ground turkey

1 ½ Cups minced onion

½ Cup diced green pepper

½ Cup diced yellow pepper
1/4 Cup diced celery (if desired, about one "rib" or more if you'd like)

1 TBSP Canola oil

2 tsp cumin

1 ½ TBSP chili powder

½ tsp chipotle chili powder-adds great flavor and a mild smoky heat

1 tsp garlic powder

Salt and black pepper to taste

1 TBSP cocoa -its not just for baking!

1 TBSP brown sugar

1 Can tomato paste

2 Cans no salt added tomatoes

2-3 Cans kidney beans, drained and rinsed -depends how you like it

2 Cups low sodium chicken broth

In a large pot, cook the turkey, onions, peppers, and celery if using in canola oil until the turkey is no longer pink and veggies are just beginning to cook. Drain if necessary. Stir in the cumin, chili powder, chipotle chili powder, pepper, salt to taste (I use only about ¼ tsp but you can add more), cocoa, and brown sugar. Add the tomato paste, tomatoes, kidney beans, and broth. Stir until all is incorporated.

Option 1: Simmer on the stove for a good hour or so to let flavors come together and the veggies are cooked tender.

Option 2: Transfer to a slow cooker and keep on high or low until ready to serve (give it a few hours)

Option 3: Prepare the chili in an oven proof pot, transfer to a 300° oven and let simmer for a good hour or so. Reduce heat and keep warm until serving.

Serve with crushed tortilla chips, light sour cream, or a cheese of your choice to top it off with.

This makes quite a bit but freezes well J

Spiced Cranberry Orange Sauce

With Thanksgiving around the corner its time to be thinking about some of the traditional dishes to go alongside your turkey. Whether you like the stuff or not, cranberry sauce is definitely something that is a big part of Thanksgiving. I don't have much of an opinion about it actually; its not my favorite, but around the holidays it just seems to belong next to turkey.

So the day before thanksgiving, I get going on making the cranberry sauce. I incorporate the flavor of fresh oranges and the enticing  warm spices into the sauce I make. Of course, we still put a plate of the jellied canned style on the table but whenever I make it we have had a nearly empty dish. Some people take a little of both.

I have actually only been making the homemade cranberry sauce for about two years but since it was such a hit, I now have no choice. Of course, I do enjoy being in the kitchen and this is no exception. Here is the recipe I have used. As usual, the spices and such can be adjusted and I sometimes add "more of this, less of that" but either way it is tasty. When you are making it, remember not to cook it down too long (depending on the consistency you like) because it thickens as it cools as well. After the berries pop just simmer it for a little while longer and then let cool.

As a side note, when I make this for our thanksgiving dinner, I have to make A LOT more than what this recipe yields but since most people don't have to make that much, this makes a little over two cups.
Therefore in this picture you will notice that there is quite a bit more than one batch in that dish, I simply posted this to offer a peek into what the end result will look like as it is cooling.

Spiced Cranberry-Orange Sauce

1 Bag (12 oz) fresh cranberries

½ Cup freshly squeezed orange juice

½ Cup water

1 Cup sugar (more or less to taste)

1 Tsp grated orange peel

1-2 Cinnamon sticks

2-3 Whole cloves

Dash ground nutmeg

(vary the spices to your liking)

Place cinnamon sticks and cloves in a heavy duty cheesecloth. Bring up the sides and securely tie with kitchen string.

In a saucepan over medium heat, bring the water, orange juice, and sugar to a boil. Remove from heat and carefully add cranberries along with the spice bag. Return to a gentle boil and cook, stirring occasionally, until the berries pop and sauce has started to thicken, (it will thicken more as it cools). Turn off the heat for a few minutes before carefully removing spice bag. No, after sitting in red cranberry sauce the spice bag is not looking pretty at this point but you can discard it now. It has done its job (there are a few things you or a curious family member could probably compare it to - but don't go there). Sir in orange peel and a dash or two of nutmeg. Let cool to room temperature and serve or refrigerate.