Fresh Creamed Corn

There are endless reasons why I love summer, many of them come in the form of summer foods.  This year a friend and I decided to grow a garden together.   Of course we had to plant corn.  There is nothing like corn on the cob, fresh from the garden.  After we'd eaten all the corn on the cob we could, I decided to try my hand at creamed corn.  I will have to say, it was delicious.  Fresh, creamy, and well, perfect.  Really put the canned creamed corn to shame. 

Creamed Corn

serves 4

Ingredients

8 ears corn, husks and silk removed 

1 tablespoon butter  

1 small onion, finely chopped (1/2 cup) 

1/2 cup heavy cream (I used half and half because that is what I had on hand)

1 teaspoon sugar 

Coarse salt and ground pepper

Directions

1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

2. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.

3. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.

4. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
   

adapted from Martha Stewart

Biscuits and Gravy

Biscuits and gravy are the Hubs favorite breakfast.  I think he'd request it every day if I didn't drill it into him each day that it is a "splurge".  It is delicious, I would never say otherwise, and so incredibly easy to make.  Start with my favorite biscuit recipe found here, then follow up with a rich and creamy gravy full of sausage and a kick from black pepper.  YUM... my mouth is watering just writing about it.  Enough waiting, time to share the recipe.

Sausage Gravy
1 lb ground sausage (I love spicy breakfast sausage for this)
1/4 cup all purpose flour
3-4 cups milk
salt and pepper to taste

Begin by browning the sausage, crumble it as you go.  You'll want it cooked through completely.  Drain off the excess fat (doing this makes me feel like it is a little bit better for me ;) ) and return to the heat.  Sprinkle the flour over the sausage and stir until each crumble is coated evenly.  Slowly pour the milk in, beginning with 2 cups  and whisk it in.  It will begin to thicken as it heats.  Add more milk a little at a time until it reaches your desired consistency.  Salt and pepper to taste.  Serve hot over fresh biscuits.

Hope you love this one just as much as we do :)

Happy National Sugar Cookie Day

Who doesn't love a soft sugar cookie, with icing and sprinkle!?! I will admit there have been occasions when I've splurged and purchase one of those delicious pink iced cookies you find in the convenience stores, and I will even admit that I savored every bite.  Years ago my friend shared with me a recipe for cookies just like those.  They are so easy, way too easy, and taste just as good as those sinful treats we all love.  And what better day than today, National Sugar Cookie Day, to share our favorite sugar cookie with you all. 

Soft Sugar Cookies
2 cups Sugar
1 cup Butter
1 cup Sour Cream (I've also used Greek yogurt and it works great!)
4 Eggs
1 tsp Vanilla
6 cups All Purpose Flour
1 tbsp Baking Powder
1 tsp Baking Soda
1 tsp Salt

Cream the butter and sugar, until light and fluffy.  Add the sour cream, eggs, and vanilla.  Mix until well combined.  Add flour, baking powder, baking soda, and salt, continue mixing until all ingredients have been incorporated.
Cover and refrigerate overnight. 
Remove from refrigerator and let stand at room temp for 30 minutes.  Preheat oven to 350 degrees Fahrenheit.  On a floured surface, roll a portion of dough to 1/4 inch thick and cut with cookie cutters into desired shapes.  Place on baking sheet and bake for 8-10 minutes.  Cool on a wire rack.  Decorate with icing and sprinkles and enjoy.


Easy Buttercream Frosting
1/2 cup Shortening
1/2 cup Salted Butter
1 tsp Vanilla
Pinch of Salt
4 cups Powdered Sugar
2 tbsp Milk or Water

Cream Shortening and Butter.  Add the vanilla and salt.  Add the powdered sugar one cup at a time and continue to beat until light and fluffy. Add the milk or water one tbsp at a time and beat for 3-5 more minutes.  Spread evenly on each cookie and decorate as desired.

Carnitas - Easy and Delicious

I'm finally back!  One month away and it is so good to be home, cooking and blogging again.  I didn't think I'd miss blogging as much as I did, so it is great to be back and in the middle of it all. 

I love tacos, every kind of taco...  well, with the exception of seafood and shellfish.  I've tried many different carnitas recipes and have always come up disappointed, that is, until now.  There are a couple of ingredients that made me question the end product but it comes together beautifully and is so balanced and delicious!  I used a 3 inch round cookie cutter to make mini tortillas in hopes that it might be more appealing to my girls and they LOVED them.  Topped with a little shredded cheese and fresh guacamole, you will be going back for seconds, and maybe thirds.

Carnitas
Serves 8
1/2 onion, peeled and coarsely chopped
1 1/2 cups water
6 cloves peeled garlic
1 tsp dried oregano
1 tsp freshly ground black pepper
pinch cumin
1/8 tsp ground cloves
1 tbsp sea salt
1 tbsp olive oil
4-5 lb Boneless pork shoulder or butt (cut into 4 inch chunks; fat on)
1/2 tsp sea salt
2 bay leaves
1 cup orange juice
2 tbsp sweetened condensed milk

In the jar of the blender, place the water, onion, garlic, oregano, black pepper, cumin, cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium high heat. Add the olive oil and once it has heated up, add the pork chunks and sprinkle the 1/2 teaspoon salt. Brown meat on all sides, stirring and flipping as it does for about 10 minutes.  

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Add the bay leaves and pour the orange juice and sweetened condensed milk, give it a good stir, let it come to a simmer, reduce the heat to low to medium-low and cover. Cook, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about 1 1/2 hours. Remove the lid, cook for another 4 to 5 minutes. Scoop the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos.

Next time you are hosting dinner with friends this one will be a hit, give it a try.  You'll love it!

Greek Yogurt Pancakes

I'm sure I've mentioned this before, but I am a sucker for breakfast foods.  I just love everything breakfast!  My girls have followed suit and we make a lot of delicious breakfast dishes together.  Pancakes are a must, so finding a new recipe, and one that is as tasty as this, is a wonderful thing.  When cooked up these pancakes are kind of a mix between a crepe and a pancake, absolutely delicious!

Greek Yogurt Pancakes
Serves 4

1 cup Greek yogurt
7 tbsp flour
1 tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 tsp vanilla
butter
syrup

In a medium bow, stir together gently the yogurt, flour, sugar, baking soda, and salt. 

Whisk the eggs together in a separate bowl, add the vanilla and stir to combine.

Stir the egg mixture into the yogurt mixture.

Pour batter, about 1/4 cup at a time, onto a hot greased skillet and cook.

Top with butter and syrup and enjoy!

You'll find yourself coming back for more of these delicious pancakes!

Twenty Minute Tuesday - Bruschetta Pasta with Balsamic Reduction

When the Hubs and I were still dating, we went out with some friends for dinner at TGI Fridays. I remember ordering a pasta dish that was tossed with bruschetta, topped with grilled chicken, and drizzled with a thick syrupy balsamic reduction. It was delicious! As I ate I kept telling myself, "I could recreate this at home, it would be so easy". Since that night we've perfected the dish and it has become a regular in our spring and summer meal rotation.

This dish is so easy that you can have it all done in the time it takes to cook the pasta, perfect for Twenty Minute Tuesday. It is also a great dish to use when teaching someone to cook. My 6 year old loves to help me make it.

Bruschetta Pasta with Balsamic Reduction
Serves 4
1/2 lb of pasta (thin spaghetti or angel hair works great for this particular dish)
1 can petite diced tomatoes
2-3 garlic cloves, peeled and minced
1/3 cup fresh basil, cut into thin strips
1 tbsp olive oil
Salt and Pepper to taste
1/3 cup balsamic vinegar

 Fill a 4 quart saucepan 1/2 to 2/3 full of water.  Generously salt the water (it should taste like the sea).  Bring the water to a boil, and add pasta.  Cook according to package directions.

Pour the balsamic vinegar into a small saucepan and simmer until it becomes a syrupy, sweet reduction. remove from heat and set aside. 

While the pasta is cooking, open the tomatoes and drain off most of the liquid.  In a medium bowl, stir together the tomatoes, garlic, basil, olive oil, salt and pepper.

When pasta is al dente, drain it and toss it into the bruschetta.  Serve immediately.

When serving, drizzle each portion with the reduced balsamic vinegar, and top with freshly grated Parmesan cheese.

*This dish is also delicious topped with grilled chicken, shrimp, or portobello mushrooms.

Crockpot Beef and Broccoli

There are so many days when I'd love to just call for take-out but I know that I would feel so much better with a home cooked meal.  We rarely eat out or have take-out so when we do it is usually while on vacation and my kids think it is a treat.  But when we are home, we can have our favorite take-out items without the "extras".  I especially love when we can throw it in the crockpot and not worry about it til dinner time.  

Beef and Broccoli is a favorite around here.  Tender pieces of beef, broccoli that still has a bit of crunch, covered in a sweet and savory sauce, over a bed of  brown rice, it makes everyone happy! 

Beef and Broccoli 

serves 6

 

1 lb boneless beef chuck roast, sliced into thin strips (we've used inexpensive steaks too, and it works great!)

1 cup beef broth

1/2 cup soy sauce

1/3 cup brown sugar

1 tbsp olive oil

3 garlic cloves, minced

2 tbsp cornstarch

Fresh broccoli florets (as many as you'd like)

Hot cooked brown rice  

 

Slice the beef into thin slices.  Place it in the crockpot.

 

In a small bowl, whisk together the broth, soy sauce, brown sugar, oil, and garlic.   Pour over the beef, and cook on low for 6-8 hours.

At the end of the cook time, stir the cornstarch into a bowl with 2 tbsp of the sauce from the crockpot.  Then pour the cornstarch/sauce mixture back into the crockpot.  Mix it all together until smooth.

Add the broccoli to the crockpot and stir it to combine.  

Turn the crockpot to high, cover and cook for 30 minutes.

Serve over hot cooked brown rice.

Crockpot Chili Lime Chicken

I almost didn't get a picture of this one, by the time I got my girls plates ready for them, then started on my own, they were both asking for seconds. I am glad they love this dish, but sometimes wish they'd slow down long enough for me to eat my own food while it is still warm.

I love this simple recipe!  It is perfect for those days when you may not have a lot in the refrigerator, with minimal ingredients it is so easy to whip up without having to make a trip to the grocery store.  Pair it with homemade tortillas and crockpot refried beans from chef in training (the best beans we've ever made, no more canned beans for us!), some fresh pico, guacamole and chopped lettuce.  YUM!

Crockpot Chili Lime Chicken 

1 1/2 lbs boneless, skinless chicken breasts
3 tbsp lime juice (fresh is best, but the bottled juice works great too)
1 tbsp chili powder
1 cup frozen corn
1 cup salsa

Place the chicken in the crockpot.  In a small bowl, combine the lime juice and chili powder, pour it over the chicken.  Cover and cook on low for 6 hours, or until chicken is tender and easily shreds.  Shred chicken using two forks in the crockpot to retain the juices.  Add the corn and salsa, stir and replace the lid.  Cook on low for another 30 minutes until heated through.  Serve with tortillas, cheese, lettuce, beans, guacamole, and sour  cream.

*This chicken freezes really well, I love to double or triple the recipe and toss it into the freezer in freezer bags for an easy meal on a busy day.

It passes the kid test!  She ate 3 burritos this time.

Whole Wheat Pancakes

Breakfast is my favorite meal of the day, so to celebrate my birthday I am sharing one of my favorite breakfast dishes.  I know you may be thinking, "but pancakes are so boring".  Truthfully, pancakes are an art.  To get the perfect light, fluffy pancake, you've got to practice, and not get distracted while you are cooking them too (that has been known to happen at our house).  Pancakes from scratch are so much better than they are from a mix, and they really don't take much time to mix up.  Add a little butter and some maple syrup and, mmmm... perfection! 

Whole Wheat Pancakes
serves 4-5


1 1/4 cups whole wheat flour (freshly milled is best if you can)
2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1 egg
1 cup milk
3 tbsp coconut oil, melted

In a medium bowl, mix the dry ingredients.  Whisk in milk, egg and oil until no lumps remain.  Meanwhile, heat your griddle over medium heat.  When pan is heated, pour batter by 1/4 cupfuls onto the pan and cook until large bubbles form in the center of the pancake, turn and cook on the other side.  Serve with butter and warm maple syrup. 

Grapefruit Sorbet

I keep thinking that Springtime weather is finally going to hit us, only to wake up every morning to continue feeling that crispness that is usually only in the autumn air.  We are getting a bit stir crazy here, ready for summer!  So, what better way to bring that summer feeling indoors than a frozen treat.  My wonderful neighbor brought me a bag of fresh oranges and grapefruit from her sister's house in California.  I knew exactly what I was going to do with them...  I had to make sorbet!  I've been thinking about sorbet for a few weeks now so it was perfect.   Not too sweet, this tart, tangy sorbet will take your taste buds straight to a warmer climate even if it is still 45 degrees outside.

Grapefruit Sorbet

1 1/4 cups water
1 cup plus 1 tbsp sugar
1 tbsp grapefruit zest
1 1/2 cup fresh squeezed grapefruit juice (strain out the seeds and pulp)

In a 2 quart pot combine water and sugar in a saucepan over medium high heat.  Bring it to a boil and stir until sugar dissolves.

Remove from the heat and stir in the zest.  Set it aside and let cool.

Once it has cooled, stir in the grapefruit juice, cover and refrigerate the mixture for a couple of hours.

When it has chilled for two hours or more, follow manufactures directions on your ice cream maker and freeze.  Place in the freezer to set up.

Before serving, set it out for about 5 minutes to soften a little.  Then scoop up a serving and enjoy!

*I used a cuisinart ice cream maker and the amounts were spot on.

Grilled Turkey

I grew up in rural Utah, very rural. The nearest shopping mall was over an hours drive away.  Our neighbors were all farmers, some raised turkeys, some sheep, others cattle, but it seemed that everyone was a farmer.  Although I didn't grow up on a farm, I frequented my friends farms and learned a lot about hard work and to be perfectly honest, it made me glad that my parents were not farmers too.  I have a lot of respect for those people who choose to farm, long hours, and a very thankless job.  But where would we all be without them. 

I mentioned that some of my neighbors raised turkeys.  That truly is an understatement.  Scattered throughout the county were turkey farms, and in the center (sort-of) was a turkey processing plant that employed many residents as well.  We ate a lot of turkey growing up, not just at Thanksgiving, but all year long.  We roasted it, grilled it, turned it into jerky.  This recipe is, besides a deliciously roasted turkey, my favorite way to prepare turkey.  Marinated and grilled to perfection. 

Grilled Sanpete Turkey
Start with 6 lbs of turkey breast sliced into 1 inch thick slices.  Place in a large bowl and set aside. 
For the marinade:
3 cups Sprite (cannot be diet)
1 1/2 cups canola oil
1 1/2 cups soy sauce
Whisk the sprite, oil and soy sauce together in a medium bowl. Pour over the turkey, cover and marinate in the refrigerator overnight. 

When you are ready to grill it, heat up your grill to about 350-400 degrees.  Grill each piece until it is no longer pink in the center.  Discard the marinade and enjoy.

It is amazing what these minimal ingredients can do to make this moist flavorful turkey.  The leftovers make delicious sandwiches, salads and wraps too!

Ginger-Orange Chicken

I love Chinese take-out, we don't eat out often, really, maybe once a month, if that.  Instead we find ways to make "copycat" dishes or our own version of things.  I especially love when making it fresh is as easy as picking up the phone and ordering take-out.  By doing it this way, I know exactly what is going into my dishes and then into my kids tummies.  They've been quite picky lately, so getting as much nutrition in one meal is my main goal.  We're loading up on the veggies, and whole grains.  Lucky for me, they've been loving it!  Ginger-Orange Chicken is a favorite around here, paired with some steamed brown rice and broccoli.  Tastes like orange chicken, just without the breading on the chicken.  Delicious!

Ginger-Orange Chicken
serves 6

1 cup orange marmalade (apricot jam works great too)
1 inch piece of fresh ginger, peeled and grated
3 tbsp olive oil
6 chicken thighs, or 3 boneless, skinless chicken breasts cut in half
1 1/2 cups orange juice
1 cup chicken broth
2 tbsp brown sugar
Salt and Pepper to taste

Pre-heat the oven to 375 degrees Fahrenheit .  Season chicken on both sides with salt and pepper.  In a medium bowl combine the marmalade and ginger. 

Heat olive oil in an oven safe pan or dutch oven over medium-high heat.  Place chicken (skin side down if using thighs) and sear for 3-4 minutes or until skin is crispy.  Turn the chicken over.  Place a  spoonful of the marmalade mixture on each piece of chicken.  Pour in the orange juice, broth, and brown sugar. Stir just until the brown sugar is dissolved.  (The liquid should not cover the chicken, remove some if necessary.)

Place the pan, or dutch oven in the preheated oven and cook uncovered for 40 minutes or until chicken is caramelized and cooked through to 165 degrees F. Remove from the oven and allow to cool slightly.

If the sauce is too thin, remove the chicken and simmer the sauce until it has thickened.  Serve over brown rice.  

Artisan Bread

Have you jumped on this bandwagon yet?  I've read about baking bread in a Dutch oven for a couple of months now, but didn't take the few minutes to actually make it.  Until the other night.  I finally decided to mix it up and give it a try.  It raises for 12-18 hours so, mix it up before dinner and bake it after breakfast.  Your whole house will smell heavenly!  There is no kneading involved, so just mix, raise, shape, and bake, then you end up with a loaf of bread that looks like you've just stopped by a bakery. 

When I pulled my first loaf out of the oven, the Hubs and I got close to smell it and heard the crust crackling away.  Waiting for it to cool was the hardest part.  Both of us were ready to just tear into it.  When we did slice it up, it didn't last very long.  So, last night we mixed up two more loaves.  I can't wait to experiment even more with this easy recipe.

Dutch Oven Bread
makes one 1 1/2 lb loaf
adapted from From Dahlias to Doxies


3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water
any add-ins that you choose (I'll list the one's we've tried or want to try below)



In a large bowl, stir together flour, salt, and yeast.  Add water and mix until combined.  If you are adding flavors to your loaf, fold them in now.  Cover the bowl with plastic wrap and set aside to let it raise for 12-18 hours.


After the 12-18 hours, place your dutch oven with lid in the oven and preheat your oven to 450 degrees Fahrenheit.   Heat your dutch oven for 30 minutes (double check your the info that came with your dutch oven and make sure it can be heated empty.  I have one that can and one that cannot). Meanwhile, dump your dough out onto a heavily floured surface (you can also dump it on a heavily floured cotton towel or piece of parchment to make it easier to transfer to dutch oven), shape it into a ball then cover with plastic wrap or another cotton towel until the pot is ready.  Once the pot is hot, remove the lid, and drop the dough inside.  Do not grease the pot!  Replace the lid and bake it for 30 minutes.  Don't peek, just leave the lid on and enjoy the wonderful smells wafting through your house.  After the 30 minutes remove the lid, bake for another 15 minutes.  Remove the bread from the dutch oven and set on a rack to cool.

The first loaf we made we just followed the instructions, the second we added chopped kalamata olives, and the third we turned into a rye loaf that is to die for!  Here's what we did, and what we plan to do too.

Kalamata Olive Bread add-ins:
1/4-1/3 cup chopped kalamata olives

Rye Bread add-ins:
replace the 3 cups of All-purpose flour with 2 cups all-purpose, and 3/4 cup whole wheat, 1/4 cup rye flour
2 tsp caraway seeds (I "roughed up" half of them in my mortar and pestle to release extra flavor)

White Chocolate Pecan:
Add 1/2 cup chopped pecans and 1/2 cup white chocolate chips

Dark Chocolate Cherry Bread
Add 1/2 cup semi-sweet or dark chocolate chips and 1/2 cup chopped dried cherries

The possibilities are endless, let your creativity run wild with this one!

Pasta with Ham and Ricotta

Easter dinner included a beautiful spiral sliced ham, and with it came some wonderful leftovers. When using up those leftovers we tend to always do the same recipes over and over again. Stepping out of the kitchen "comfort zone" can be a bit hard for a couple of our family members. So, when it was pasta night, I went to my "go to" recipe and realized I didn't have all of the ingredients, oops. Luckily I had everything for the second best one.

When I placed it on the table my youngest started to cry (she was extremely tired and everything triggered a meltdown).  I asked her to just give it a try and she continued to cry.  I turned my back for just a minute and she was asking for another helping.  It was a hit!

I made a few substitutions to make it a little "healthier", although how can you really make pasta healthy.  We substituted pasta water in the sauce for the cream, making it a lighter sauce that didn't coat the pasta as well, but saved us quite a few calories too.   You could substitute the peas for broccoli, or asparagus, or whatever veggie you like.  It is pretty versatile, which is great for picky eaters. 

Pasta with Ham and Ricotta
Serves 5-6

1 lb pasta of your choice
2 tbsp butter
2/3 cup ricotta cheese
3/4 cup diced ham
6 green onions, finely chopped
1/4 tsp cayenne pepper
fresh ground black pepper
3/4 cup grated Parmesan
1 cup frozen peas
1/4 cup pasta water

Cook pasta according to package directions in salted water.  Mario Batali always says,"It should taste like the sea". 

Meanwhile, melt the butter in a saucepan, stir in the ricotta, ham, green onions, cayenne pepper, black pepper, and cheese.  Cook for 3-4 minutes until the cheese melts.  Add frozen peas and continue to cook another 2 minutes.

Add the pasta water (water the pasta is being cooked in) and stir to combine.  Drain the pasta and toss it into the sauce.  Serve garnished with additional Parmesan cheese.

Comfort Food Makeover - Meatloaf Burgers

Classic comfort food is just that, comfort food. Whether your favorite is creamy mac and cheese, mashed potatoes and gravy, or good old fashioned meatloaf, sometimes you just need to eat one of those childhood favorites that has become a source of comfort. I am not condoning emotional eating at all, but I will say that comfort food (in moderation) helps when you've had a really horrible day, or getting over an illness.  It takes you back to when life had no worries and all you had to think about was who you were going to call to play that day.  Oh, if life were only that easy still.

The Hubs LOVES meatloaf, my girls both love it too.  With spring upon us we just cannot stop grilling, so we took one of our favorites and grilled it.  Two thumbs up from everyone!  I was skeptical that our youngest would eat it, because she seems to find fault in just about everything these days, but she ate the entire thing.  The burger stayed moist, juicy, and was full of flavor.   The glaze that we brushed onto the burger just before it was done, caramelized and gave it a wonderfully sweetness.  Delicious!  I whipped up another batch of the toasted onion buns, and thought that it was a great combo.

Meatloaf Burgers
makes 6 servings

For the burgers:
1 1/2  lb ground beef
1 medium onion, finely chopped
3 tbsp ketchup
1 large egg
1/2 cup panko bread crumbs
1 tsp salt
3/4 tsp freshly ground black pepper

For the glaze:
1/4 cup ketchup
1 tbsp Dijon mustard
2 tsp packed brown sugar

Preheat the grill, or broiler.  In a large bowl, mix the ground beef, onion, ketchup, egg, panko, salt and pepper (works well to dive in and just use your hands.)  Don't overwork the mixture, or you'll have tough burgers.  Divide the mixture into 6 pieces and form them into patties.

In a small bowl, combine the ketchup, Dijon mustard, and brown sugar to make the glaze.  Set it aside.

Grill the burgers until they are just about done, then using a silicone basting brush, brush the glaze generously over each burger.  Continue to cook until they are done to your liking.

Place on buns, top with cheese, lettuce, tomato, and onion slices.  Finish off with your favorite condiments and enjoy!  I'd love to hear what you think when you give these a try...

Raspberry Jalapeno Grilled Cheese

Because the Hubs had to work tonight, we decided to have our big meal for lunch (totally confused the kids), and stick to a lighter dinner.  So, when dinner time rolled around, the kids were happily playing in their room, and I was left to my own devices.  I had planned to make the kids both grilled cheese sandwiches (it is National Grilled Cheese Month after all) but wanted to make my own a bit more exciting.  After taking a quick inventory, I grabbed a few ingredients like cream cheese, raspberry preserves, and pickled jalapenos and started out.  It was delicious!  I loved the sweet and savory, then the kick of the jalapenos.  WONDERFUL!

Raspberry Jalapeno Grilled Cheese

2 slices rustic bread (I used the some of the olive oil bread)
2-3 tbsp cream cheese
2 tbsp raspberry preserves
5-6 slices pickled jalapenos
2 slices cheddar cheese
butter

Butter one side of each slice of  bread.  Then, placing buttered sides together, spread the cream cheese across one un-buttered slice of bread.  Spread the raspberry preserves across the cream cheese, and arrange the jalapenos over the preserves.  Top with the sliced cheddar and the second slice of bread, buttered side out.  Grill on medium heat to allow for the cheeses to melt and the other ingredients to heat up.  Turn and grill on  the other side.  Remove from pan and enjoy the gooey deliciousness.

Buffalo Chicken Grilled Cheese Sandwich

In honor of April being National Grilled Cheese Month, I got into the spirit and also cured my craving for Buffalo Chicken at the same time.  I am a sucker for Buffalo Chicken, when I think about it I can automatically taste it and my mouth starts to water, strange, I know...  I would be the first to say it a weakness of mine.  So, I'll only indulge once in a while.  But  when you combine the creamy cheeses, and spicy chicken together the flavor profile is magical.

Buffalo Chicken Grilled Cheese Sandwiches
Serves 4

2 chicken breasts, cooked and shredded*, about 2 cups
4 ounces neufchatel cheese (or full fat cream cheese), at room temperature
3-4 tbsp hot sauce (I love Franks, that's the only one I'll use for buffalo chicken)
blue cheese crumbles
4 slices sharp cheddar cheese
8 slices bread
softened butter

Combine chicken, neufchatel cheese, and hot sauce in a medium bowl until combined and there are no longer chunks of neufchatel cheese.  Butter one side of each slice of bread.  Assemble your sandwich by spooning 1/4 of the chicken mixture onto 4 slices of bread, on the un-buttered side. Top with blue cheese crumbles, and a slice of sharp cheddar.  Top with another slice of bread and place on a hot pan.  Grill to a medium brown.  Enjoy with carrot and celery sticks.

*I love to have bags of already cooked, shredded chicken in the freezer ready to go. 

Apple Oven Pancake

Breakfast for dinner, the perfect solution for a hectic day.  Easy prep, and everyone will eat it.  We spent the morning driving back from my parents house and had to hurry to get our oldest back in time for school.  Oven pancakes, German pancakes, puffy oven pancakes, whatever you want to call them, are always a hit at our table.  I have to double the recipe to guarantee enough for everyone, otherwise the girls would have them devoured before we even sit down at the table together. 

Apple Oven Pancakes

2 tbsp butter
2 tbsp packed brown sugar
1/4 tsp ground cinnamon
1 cup thinly sliced, peeled, apples
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp salt
powdered sugar

Preheat oven to 400 degrees F.  Melt butter in a 9 inch pie pan in the oven.  Brush the butter up the sides of the pie pan.  When butter has melted, sprinkle brown sugar and cinnamon evenly over the pie pan, arrange the sliced apples over sugar. 

Mix eggs, flour, milk, and salt in blender (I've found this makes the pancakes puff up every time).  Pour into pie pan over the apples.  Bake for 30 minutes or until puffy and deep golden brown.  Serve immediately sprinkled with powdered sugar.

Chocolate Dipped Marshmallow Eggs

Easter is my second favorite holiday.  It has a lot to do with the promise of spring after a long cold winter.  Being able to wear sundresses, and sandals again.  And of course the candy, Easter candy is, well, YUM!  I remember making marshmallow eggs as far back as I can actually remember.  It is one  tradition that I had to carry on with my own family.  It is sticky, and really messy, but oh so worth it.

How to Create the Molds
Fill 3 9x13 pans with an inch and a half to two inches of flour.  Level it off with a knife, chopstick, spatula, or even a drinking straw.  Take an egg, real or plastic and press it into the flour to make indentations.  You'll get about 12 per pan.  Be careful to not bump the pans and loosen the molds.  Set them aside until they are needed later.

Marshmallow Eggs
2 Envelopes of Unflavored Gelatin (Knox Gelatin)
1/2 cup Cold Water
3/4 cup Hot Water
1 cup Corn Syrup, divided
2 cups Sugar
1 tsp Vanilla

Mix together the unflavored gelatin and cold water until gelatin has dissolved.  Let it stand for 5 minutes.

In a large heavy saucepan combine the hot water, 1/2 cup corn syrup, and sugar.  Bring to a rolling boil.  Cook until it reaches soft ball stage using water test method. Remove pan from the heat and add the remaining corn syrup and gelatin/water mixture.  Pour into a stand mixer or using a hand mixer beat on high for 10 minutes (it must be 10 minutes!  Trust me on this one.  It will not set up correctly if you don't beat it for the full 10 minutes.  And you'll end up with marshmallow sludge).  Stir in the vanilla.

Pour into prepared molds. Makes about 36 marshmallow eggs.  Let them sit overnight to fully set, then tap the excess flour off (and trim some of the excess off, I use scissors or kitchen shears for this part, super fast and easy and a bit more control) and dip into melted chocolate.  Place them on wax paper or parchment paper until chocolate has set. You can also decorate them using sprinkles (applied before the chocolate has set) or colored chocolate piped on using cake decorating bags.  Enjoy, and hope that there are some left to stick in the Easter baskets.

Dora's Hot Fudge

I truly believe there are people placed in our lives for a reason. People who help to mold us into the person we are destined to become. Dora, for me, is one of those wonderful people.  Dora is our neighbor at our previous home.  We lived there for 7 years.  It just became tradition to go every Sunday evening and share dessert, whether it was something I'd whipped up or just a bowl of ice cream covered in Dora's amazing Hot Fudge.  We often found ourselves chatting into the night when we all should have been in bed.  She is a wonderful cook, and shared many recipes with me.  This one is by far one of my favorites.

Dora's Hot Fudge
2 cups sugar
1/2 cup cocoa powder
1/2 cup butter
1 can (12 oz) evaporated milk
1 tsp vanilla

Stir sugar and cocoa in a medium saucepan, add butter and continue to stir over low heat until melted, mix well.  Add evaporated milk gradually, and stir well.  Bring to a boil and cook for 4 minutes, stirring continually to keep from burning.  Remove from burner and add vanilla.  Stir to combine.   Store in the refrigerator.  (I've found it works best to store in a mason jar, easy to reheat that way) Enjoy.