Archives for March 2012

Chiles Rellenos with Tomato Sauce

March 29, 2012 by Lynsey Leave a Comment

I have a ~~slight~~ serious addiction with Mexican food. I don’t know what it is about this food that is so enticing to me but it definitely has a special place in my heart. What is it about endless freshly cooked chips, spicy (and super cold) salsa and that white cheese dip, how I love them all. ( I think I could make a meal out of the chips and dips alone!) Let’s not even get me started on the endless entree options, so full of flavor, I just love it. I honestly think I could eat it all day everyday and never get sick of it.

Since I have a fascination with Mexican food, I have a plethora of Mexican recipes bookmarked and saved just waiting for me to make. These chile rellenos made it to the top of the list recently and I just couldn’t wait to try them. Although both Spencer and I love chile rellenos but we very rarely, if ever, order them when we’re out. I’m honestly not sure why these take a back seat when we’re out; maybe we’re creatures of habit and order the same thing everytime we go out. Maybe it’s the fact that there are so many options that sound amazing that these simple stuffed peppers get pushed to the wayside for something more “exciting”. I’m not sure what it is but they always get pushed to the bottom of the list.

Well, it’s finally their time to shine. They moved to the top of the list and the head of the menu a few weeks ago. And boy, am I ever glad I saw this recipe and decided to make it! These chile rellenos have a lot going for them; veggie power with the peppers and corn, dairy and ooey gooey cheesy goodnedss, then an egg coating that results in a light and flaky outer shell once pan fried. These pan fried peppers are full of flavor and then layed on top of a bed of tomato sauce that is packed with even more flavor and veggie power. The tomato sauce is packed full of flavor; brightness is added with the addition of cilantro, lime juice, a touch vinegar, then a kick of heat is added with the addition of cayenne pepper and an underlying smokiness from the cumin. The combination of the crispy fried pepper and the bright and flavorful tomato sauce is a match made in heaven. Your taste buds will be awakened with the first bite and they will be forever thankful! This is a delicious meal, that was fairly simple yet impressive. I know it’s made an impression on us and will be making a regular appearance on our menu!

Chiles Rellenos with Tomato Sauce

Ingredients:

For the Tomato Sauce-

1 Tbsp olive oil
1/2 Onion, chopped
1 Tsp cumin
1/4 Tsp cayenne pepper
2 Garlic cloves, minced
1/2 Cup chicken stock
1/2 Cup grape tomatoes
2 1/2 Tbsp cilantro, roughly chopped
1 Tsp rice wine vinegar
1 1/2 Tsp lime juice
Kosher salt and freshly ground black pepper, to taste
For the peppers-
4 Large poblano peppers
4 Egg whites
2 Egg yolks
1/4 Cup all-purpose flour
1 1/2 Cups shredded jalapeno jack cheese
1/2 Cup corn
Vegetable oil
Salt and pepper, to taste

Directions:

For the tomato sauce-
Add oil to a medium saute pan and place over medium heat. Once the pan has preheated, add the onions and cook until softened, about 5 minutes. Once onions have softened add the cumin, cayenne pepper and minced garlic and cook until fragarent, about 1 minute. Add the chicken stock along with the tomatoes, stir to combine, reduce heat to low-medium. Cover and allow to simmer for about 5 minutes. Remove from heat and allow cool slightly. Carefully transfer the mixture to food processor or blender and mix for approximately 10 seconds. *The mixture will not be smooth. Add the cilantro, vinegar, and salt and pepper and pulse just to combine. Set aside.

For the peppers-
Turn broiler on high. Line a baking sheet with foil.

Place peppers on prepared baking sheet and place under broiler. Cook peppers until skin is bubbled and blistered, about 1 to 2 minutes per side. Remove peppers from oven and transfer to a bowl and cover with plastic wrap. Allow peppers to cool, at least 10 minutes. Once the peppers are cool enough to touch remove and discard the skins.

Meanwhile, place egg whites in a medium bowl and beat on high until stiff peaks are formed. Place egg yolks in a small bowl along with 1 tablespoon flour and 1/2 teaspoon salt, stir to combine. Gently fold 1/3 of the egg whites into the egg yolk mixture, once combined fold the remaining egg whites into the mixture until combined. Place the remaining flour on a plate or in a shallow dish, season with salt and pepper. In a small bowl combine the cheese and corn and stir to combine.

To remove the seeds from the skinned peppers, gently slice them open along one side. Slice about two-thirds the lenght of the pepper, do not slice the pepper completely in half, just enough to remove the seeds (using a small spoon). Stuff each pepper with the cheese and corn mixture. Squeeze each pepper gently after filling, so it stays together.

Pour oil in a large saucepan, filling about 1 1/2 inches deep. Place pan over medium-high heat to allow oil to heat. Meanwhile, gently roll the peppers in the flour mixture to coat. Gently place the peppers, one at a time, in the egg white mixture and turn to coat. Use a spoon to gently spoon the batter over the pepper to ensure even coating. Carefully lift the pepper and spoon off any excess batter hanging from the bottom. Gently place in the hot oil and fry until golden brown in color, about 3 minutes per side. Place cooked peppers on a paper towel lined plate to absorb any excess oil. Serve hot topped with chile relleno tomato sauce.

Notes-
The tomato sauce can be made in advance and stored, covered, in the refrigerator for up to 3 days. When ready to serve, place in a small sauce pan over low heat to warm.

Do not overcook the peppers. Cook just long enough to blister the skins the remove from the broiler immediately.

Do not overfil the peppers or they will not seal.

If peppers are too soft after stuffing, place on a plate or cookie sheet and put in the freezer for about 10 minutes. This will allow the peppers to cool off as well as slighty harden, and they will be easier to coat and fry.

Recipe source: slightly adapted from Melissa D’Arabian via Food Network

Poached Eggs- A Tutorial

March 28, 2012 by Lynsey 1 Comment

Have you ever been to one of those fancy schmancy restaurants that serve brunch? If so, I’m sure you’ve seen items on the menu such as eggs benedict or croque madames, as well as multiple other items that include poached eggs. There’s just something about poached eggs that turn a regular, everyday meal into a “special” or fancy (feeling) meal. Poached eggs are a simple way to dress up any breakfast or brunch plate. The flavor combinations are endless; use them to top roasted tomatoes, bacon cups, asparagus, various types of salads, or even toast-your options are only limited to your imagination.

Since poached eggs are typically seen in the breakfast and brunch type setting, which aslo means they are typically seen in smaller bistros or a more upper-end restaraunt, they have the reputation of being difficult to make. This mindset about poached eggs is definitely a misconception. The process is fairly simple, utilizing minimal tools. Remember, practice makes perfect and if you don’t nail it the first time then try again. Practice patience and take your time and you too can make a perfect poached egg to top anything your heart desires!

There are as many egg poaching methods as there are types of eggs and egg cooking techniques. I am not a pro at egg poaching, by any means. This method, however, is the method that works best for me!

How to poach an egg

Ingredients/tools-

Eggs, very cold
Water
2 Tsp white vinegar
1 Tsp Kosher salt
Large saucepan
Small bowl or ramekin

Directions/how to-

Fill a large saucepan with water until it’s about 2 inches deep. Place the pan over medium heat. Add the vinegar and salt to the water.
*The addition of vinegar to the water helps to tighten the egg.

Allow the water to become extremely hot, about 190. At that temperature the water will be on the verge of boiling, there will be the small bubbles on the bottom of the pan. Reduce heat very slightly so ensure water does not boil

*Do not allow water to come to a bowl or even a simmer. If the water does begin to boil, reduce heat so boiling subsides.

Crack a very cold egg into a small bowl.

*This will help to ease the egg gently into the hot water.

Using the handle of a spoon, gently stir the water so it begins to swirl, this is called the whirlpool method. This is a very important step in egg poaching.

*This method helps the whites to come together and wrap around the yolk.

Gently slide the egg out of the bowl into the middle of the whirlpool.

*Your egg will look like a scary, hot mess for only a moment…DON’T panic. It will begin to come together (because of the whirlpool) and become a perfectly poached egg!

Turn off heat, cover the pan and allow to sit for 3-4 minutes. I like my yolks a little on the runny side, so 3-4 minutes is perfect for my liking. I you prefer them to be a little more set, allow for 4-5 minutes of cooking time.

*Do not peak during this time. Allow the egg to have some privacy during it’s hot salt bath.

Using a slotted spoon, remove the egg from the water bath to a tea towel lined plate, if serving immediately. Alternately, if serving at a later time transfer egg to an ice water bath. Eggs can be store in an ice bath for up to 8 hours. Reheat before serving by placing in warm water for 1 minute.

Gently trim any excess whites, that didn’t quite form around the yolk before serving. Just to make it pretty! We all like pretty food, right?

DB: Bread with Dutch Crunch Topping

March 27, 2012 by Lynsey 1 Comment

I have to say I’ve been on quite a bread kick lately; from more complex, yeast breads like cinnamon rolls to simple non-yeast breads like my brown butter banana muffins, I love them all. There is just something about working with yeast that never ceases to amaze me, it’s almost magical each time I make any type of bread! The combination of a few simple ingredients, as well as a little time, helps to produce something so light, fluffy and delicious. How could this ever get old? Plus there is just such a since of accomplishment every time it’s a success!

Well, this months Daring Baker’s helped to carry on my bread kick. Sara and Erica of Baking JD’s were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

I think it’s a must to be armed with a multitude of “go to” bread recipes for any occassion. I just recently posted a delicious recipe for hamburger buns, this recipe provides you with a perfectly light and fluffy hamburger bun that would be the perfect base for any burger. Now that we’ve got the hamburgers marked off our list, what’s next? Well how about a roll with a airy texture that is extremely fluffy with a bit of a crunchy topping? This roll is the perfect canvas for any sandwich your heart desires. Full of flavor on it’s own, this roll could be enjoyed with any number of toppings you decided to pile on.

The roll itself is delicious. You just can’t beat a light and fluffy roll, either alone or piled high with toppings. This particular roll is taken to a different level with a slightly sweet topping that adds a light crunch to the top half of the roll. This topping is unique in the fact that it uses rice flour to create that light and crunchy texture. This topping adds another layer of texture to whatever sandwich you decide to make.

On top of making bread, we were also challenged to make a sandwich. Whatever sandwich we liked; it could be simple or complex, the sky was the limit. Since I typically have sandwiches everyday for lunch I wanted this sandwich to be incredible and out of the norm from my usual turkey and cheese, something almost gourmet like and served warm. I decided to spread both sides with an dijon- horseradish spread, top it with peppered turkey, thick-cut smoked bacon, some veggies, then drizzled with a spicy cheese sauce. The overall verdict, this sandwich was packed full of flavor, incredibly filling and way out of the norm from my original cold turkey sandwich I am accustomed to having. We enjoyed not only the rolls but the sandwich, as well (sandwich recipe to come).

Soft White Rolls with Dutch Crunch Topping

Ingredients:

For the Soft White Rolls-
1 Tbsp active dry yeast
1/4 Cup warm water
1 Cup warm milk
1 1/2 Tbsp granulated sugar
2 Tbsp vegetable oil
1 1/2 Tsp salt
4 Cups all-purpose flour

For the Dutch Crunch Topping-

2 Tbsp active dry yeast
1 Cup warm water
2 Tbsp granulated sugar
2 Tbsp vegetable oil
1/2 Tsp salt
1 1/2 Cups rice flour

Directions:

For the rolls-
Preheat oven to 380. Line a cookie sheet with parchment paper and set aside.

In a large bowl combine yeast, water, milk and sugar. Stir to desolve yeast and allow to rest, about 5 minutes. Add the vegetable oil, salt and 2 cups of flour, mix the dough until it just comes together. Once the dough begins to come together, add the remaining flour 1/4 cup at a time, until dough begins to pull away from sides and a ball begins to form.

Turn the dough out on a heavily floured work surface until dough is smooth and elastic like, about 4 minutes. Place the kneaded dough in a oil-coated bowl. Turn the dough to coat, cover and allow to rise in a warm place until doubled in size, about 1 hour.

Once the dough has risen turn out on a lightly floured work surface and divide into 6 equal portions, for rolls (for loaves, divide into 2 equal portions). Shape each portion into a ball, pulling the sides and pinching underneath. Place on a baking sheet lined with parchment paper, being careful not to over-handle at this point. Cover rolls with a clean towel and allow to rest for 15 minutes.

Coat the top of each roll with with a generous amount of the Dutch Crunch topping (instructions below). Once all rolls have been coated with the topping place in the preheated oven. Bake for 15-20 minutes, until well browned. Remove cooked rolls from oven, transfer to a wire rack and allow to cool completely before eating.

*These rolls can be individually wrapped with plastic wrap and stored in the freezer for later use. Simply remove the desired amount from the freezer on the morning of use and allow to thaw at room temperature through the day.

For the Dutch Crunch topping-
Combine all ingredients in a medium bowl and whisk vigorously to combine. Once the mixture has come together it should have a stiff consistency, similar to royal icing. The mixture should be thick but still spreadable.
*If too thick add more water.
*If too thin add more rice flour.

Using your hands, apply a thick layer to the top of each roll or loaf. (A pastry brush does not allow the coating to go on as well or as thick, so using your hands is the best method.)

Recipe source: The Bread Bible

SRC: Best Blueberry Muffins

March 26, 2012 by Lynsey 17 Comments

I have been eyeing this recipe on multiple blogs for a few months now. I don’t know what it is about them but I’ve been intrigued by this particular recipe. Maybe it’s the claim of being perhaps the “best muffin ever” by multiple sources. Maybe it’s the preparation process; boiling down half of the berries to a jam-like consistency while leaving the other half whole. Like I said, I’m not sure why this recipe has been taunting me but it has and it’s finally gotten the best of me.

After a few months of seeing this recipe on a few different blogs and hearing all the claims of how incredible these are I decided to finally give in and and see what all the hype was about. It’s like this muffin and I were destined to be united. I really wanted to make this recipe and it just so happened the blog I was assigned, a cook’s quest, this month for the secret recipe club had this recipe this that had been taunting me for months. Not only was it just listed on her blog but it was actually on her most popular posts. Another sign that these just might actually be the best blueberry muffin recipe.

I can honestly say that these muffins not only lived up to their name, but to my expectations as well. My only regret now is the fact that I waited so long to try these muffins. They are moist, fluffy and full of flavor and most of all they are packed with blueberries! There is a blueberry, of some form or fashion, in each bite.

This muffin starts out just as any other recipe; flour, sugar, eggs, etc. Whole blueberries are then added to the batter. The part that distinguishes it from others is the blueberry reduction. A combination of blueberries and sugar are brought to a simmer, then reduced to a thick yet slightly chunky reduction. This reduction is then spooned on the top of each muffin then swirled into the mixture. This process helps to incorporate a rich, blueberry flavor throughout the entire muffin. The muffin is then topped with a streusel topping that gives it a lightly crunchy and slightly sweet top. I enjoyed one right out of the oven and it was to die for, they are equally as good re-heated in the microwave for a few seconds, as well!

Whatever you do, don’t be like me and wait a few months before making these delicious muffins. They truly are the best blueberry muffins I’ve ever had.

Best Blueberry Muffins

Ingredients:

For the streusel topping-

3 Tbsp granulated sugar
3 Tbsp brown sugar
1/2 Cup plus 3 tablespoons flour
Pinch salt
5 Tbsp butter, melted

For the muffins-
2 Cups blueberries, fresh or frozen
1 1/8 Cups plus 1 teaspoon granulated sugar
2 1/2 Cups all-purpose flour
2 1/2 Tsp baking powder
1 Tsp salt
2 Large eggs
4 Tbsp butter, melted and cooled
1/4 Cup vegetable oil
1 Cup buttermilk
1 Tsp vanilla

Directions:

For the streusel-
In a small bowl combine granulated sugar, brown sugar, salt, and flour and whisk to combine. Drizzle the mixture with the melted butter, toss with a fork until evenly coated and mixture forms large chunks as well as some pea-sized pieces. Set aside.

For the muffins-
Preheat oven to 425. Liberally spray muffin tin with non-stick cooking spray, set saide.

Place 1 cup of blueberries and 1 teaspoon sugar in a small saucepan over medium heat and bring to a simmer. Cook the berries, stirring and mashing several times with a spoon. Cook until sauce is thickened, until it’s reduced to about 1/4 cup, about 6 minutes. Once the sauce has thickened, transfer to a bowl and allow to cool 10-15 minutes.

Combine flour, baking powder and salt in a large bowl and stir to combine. In a separate bowl combine 1 1/8 cups sugar and eggs and whisk until the mixture comes together, becoming homogeneous, about 45 seconds. Slowly whisk in the butter and oil until combined. Lastly, add the buttermilk and vanilla and whisk to combine.

Using a spatula, fold the egg mixture into the flour mixture, stirring until just combined. Carefully and gently stir in the remaining cup of whole blueberries until evenly distributed. (the batter will be very lumpy, with a few dry spots, do not overmix)

Using a 1/4 cup or large ice cream scoop, divide batter evenly among prepared muffin tins. (Batter should fill cups completely) Spoon 1 teaspoon cooked blueberry mixture into the center of each muffin. Using a toothepick or skewer, gently swirl the mixture into the muffin batter, using a figure-eight motion. Liberally sprinkle streusel topping over each muffin. Place muffins in oven and bake for 17-19 minutes, unitl golden-brown. Do not over bake. Remove cooked muffins from oven and allow to cool in tin for 5 minutes, remove to cooling rack and allow to cool completely. Store in airtight container.

Notes-
If using frozen berries toss with 2 tablespoons of flour before adding to batter.

If you don’t have buttermilk, substitute 3/4 cup plus 2 tablespoons regular milk and 2 tablespoons lemon juice. Allow to sit and combine for 1-2 minutes before adding to mixture.

Recipe source: A Cook’s Quest, Originally and directly from Cook’s Illustrated May/June 2009

Overnight Cinnamon Rolls

March 23, 2012 by Lynsey 3 Comments

I have long been a fan of breakfast pastries. I am also a firm believer that you can never be armed with too many pastry recipes. There really isn’t such a thing as too many breakfast pastries. Honestly, you need to be prepared to make whatever you’re craving at any given point.

Now that I say all that I am about to say something that probably contradicts every single word I’ve just said. I am not a morning person. I try, I honestly do but I’m not a morning person. I so wish I could be the modern day June Cleaver. Wake up at the crack of dawn with a smile on my face (hair and make-up probably perfect), get myself ready for the day, prepare a piping hot breakfast and have it ready for my family. Okay, okay, okay…back to reality. Because, first of all, I’m not a morning person. If I do wake up before the rest of my family it’s just early enough to get a pot of coffee started. And I definitely don’t wake up all composed with every strand of hair in place. I mean really, who does that? But just because I’m not a morning person or early riser doesn’t mean that I don’t have the desire to make a delicious breakfast for my family.

To make these delicous breakfast pastries that I long for I would have to wake up at the crack of dawn to prepare these. I mean we’re talking at least 2 hours of prep time before these babies even go into the oven. So in all actuality we’re probably looking at closer to 3 hours before being able to enjoy a scrumptios, mouthwateringly (is that even a word?) good cinnamon roll, danish or any other type of pastry. I’m sorry, but that’s just not acceptable on some days. Especially for this girl, who 99% of the time is barely able to open my eyes enough to make sure I’m putting the water and coffee grounds in the correct spot. Can I get an Amen?!?

If you’re anything like me and you love a nice hot cinnamon roll with a cup of hot coffee when you wake up, but you don’t want to wake up before the sun I have an answer. I know, it sounds too good to be true, but I promise it isn’t. I wouldn’t do that to you. I present to you overnight cinnamon rolls. These cinnamon rolls have all of the flavor and deliciousness as the regular cinnamon roll, but all of the prepartion is done the night before. Simply prepare the dough, fill it, roll it, cut it and put it in the pan. Cover these bad boys (don’t eat them although they look good enough to eat raw), place them in the refrigerator overnight and when you wake up in the morning let them rest on the counter for 30 minutes (a lot better than 2 hours, right?) the pop them in the oven. While they are baking, make your coffee (because your awake by now just by the site of these decadently sweet pastries), make your glaze and then wait just a few more minutes for these to finish baking. Drizzle these piping hot, larger than life, cinnamon rolls with the glaze, pour a cup of coffee and enjoy.

Who says you have to be a morning person, let alone a June Cleaver, to make a killer cinnamon roll?

Overnight Cinnamon Rolls

Ingredients-

For the dough-
1 Cup milk
1/3 Cup unsalted butter, room temperature
1 Package (2 1/4 tsp) active, dry yeast
1/2 Cup granulated sugar
4 1/2 Cups all-purpose flour
1 Tsp salt
3 Eggs

For the filling-
1 Cup brown sugar
2 1/2 Tbsp ground cinnamon
3 Tbsp all-purpose flour
7 Tbsp unsalted butter, room temperature

For the glaze-
1 1/2 Cups powdered sugar
1/2 Cup maple sugar (Use 2 cups of powdered sugar if you cannot find maple sugar)
1/4 Cup unsalted butter, melted
2 Tbsp milk (more if needed)
1 Tsp vanilla extract
1/8 Tsp Kosher salt

Directions-

Lightly spray a 9×12 pan with non-stick cooking spray. Set aside.

For the dough-
Place milk in a saucepan and place over low heat to heat. Once warmed remove from heat and add butter and allow to melt. Let mixture cool until lukewarm.

In a large bowl combine 2 1/4 cups flour, yeast, sugar and salt and mix well. Add the cooled milk mixture and eggs to the flour mixture and whisk to combine. Gradually add the remaining flour, 1/2 cup at a time beating well after each addition. Once the dough has pulled together move to a well floured surface, turn to coat. Knead until smooth, adding more flour as needed, about 5 minutes.

Place dough in a large bowl, cover and set aside, allowing to rest at least 10 minutes. Meanwhile, combine all filling ingredients and stir to combine.

After the dough has rested turn out on a well floured surface. Gently roll dough to a 9×12 rectangle. Spread 2 tablespoons unsalted butter over the dough, then evenly sprinkle dough with prepared filling. Starting with the longer side, carefully roll up the dough, pinching the seems to seal. Cut the log into 12 equal pieces. Place each cinnamon roll in the prepared pan, cut side up. Cover the dish, place in refrigerator overnight.

The next morning-
Preheat oven to 375.

Before baking remove the cinnamon rolls from the refrigerator and allow to warm to room temperature, about 30 minutes. Bake for 20 minutes, or until golden brown.

Meanwhile, make the glaze by mixing all ingredients together, adding more milk until desired consistency is achieved.

Remove the cookied rolls from the oven and drizzle with glaze. Serve rolls warm and enjoy!

Recipe source: Pink of Perfection

Spaghetti with Sausage-Mushroom Sauce

March 22, 2012 by Lynsey 1 Comment

This was another one of those meals that taste ultimately won over the photo. If I didn’t love this meal sooo much, I would probably hold off from posting it until I was able to get a better photo. There’s just something about pasta with red sauce that doesn’t photo well for me, not sure why that is, but it just doesn’t. Oh well, enough about the picture and my whining, let’s talk about the recipe.

These is another recipe that is fairly quick to assemble making it perfect for a weeknight meal. It may seem like there’s quite a few steps but it really consist of boiling pasta (easy and effortless) and browning meat. Those are the two most time consuming steps and the process doesn’t require your undivided making it easy to multitask. This simple meal was packed with tons of flavor thanks to the various elements. The Italian sausage added so much flavor and since I chose the to use the spicy variety, it lent some spice to the dish, as well. The rosemary added a nice earthy element that really helped to brighten up the dish. The sauce was a simple reduction of tomato sauce, cream and water; that thickened up perfectly and added just the right amount of creaminess to this dish. The sweetness of the tomato sauce helped to cut through some of the spice from the sausage making them a perfect combination of flavor.

All of the elements worked wonderfully together; sweet, spicy, earthy and creamy. This meal was packed full of flavor in every bite. We loved everything about this meal. It could easily be served alone, but to up the veggie power a nice, simple green salad could easily accompany this meal. Spencer was so impressed with this meal; he even said he would pay for it if it were on the menu at a restaurant…he obviously thought it was that good!

Spaghetti with Sausage-Mushroom Sauce

Ingredients:

Kosher salt
Freshly ground black pepper
12 oz spaghetti
3 Tsp olive oil
3/4 Pounds Italian sausage(sweet or spicy), casings removed
1 (8oz) package baby bella mushrooms, sliced
3 Tbsp tomato paste
1 Tsp fresh Rosemary, chopped
1/4 Cup heavy cream
Shredded (or grated) parmesan cheese, for topping (optional)

Directions:

Place a large pot of water over high heat and bring to a boil. Liberally salt boiling water and add pasta. Cook according to package instructions, reserve one cup pasta water, drain the pasta and set aside.

Meanwhile, place a large skillet over medium heat add one teaspoon olive oil to the pan and heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Using a slotted spoon, remove meat from pan onto a paper towel lined plate and set aside.

Add the remaining 2 teaspoons of olive oil to the skillet and place over medium-high heat. Place the mushrooms in the hot skillet, season with salt and pepper and cook until lightly browned, about 3-4 minutes. Stir in the rosemary and tomato paste and cook for an additional minute. Return the sausage to the skillet and stir to combine. Add the cream and one 1 cup of water, stir and bring to a gentle simmer and cook until thickened, about 8-10 minutes. Adjust seasoning accordingly.

Add the pasta to the sauce and toss to coat. Add reserved pasta water, to loosen, if needed. Top with parmesan cheese and serve.

Recipe source: Food Network Magazine

Soft Giant M&M Cookies

March 21, 2012 by Lynsey 2 Comments

These have to be one of the simplest, yet most delicious cookies I’ve made. These cookies are gooey, chewy, and incredidbly massive. And dare I say, one of the best things you’ve ever sunk your teeth into! Yes, those are some strong words but I promise I have the proof to back them up.

I love cookies of all shapes and sizes but giant cookies are just so much fun. There’s just something about a massively large cookie that makes me giddy, and feel kind of child-like. Add some classic candy in the batter and be instantly transported to your childhood. Another thing about this cookie that transports me is getting my hands dirty and playing with my food. I remember when I was younger I would get up on the counter and help my mom and dad bake a batch of cookies. While they would insist on using the mixer to combine the ingredients, I just had to sink my hands in the batter and incorporate the ingredients. I mean come one, which is better using a mixer and getting down and dirty with some delicious cookie batter? Getting your hands dirty, of course!

If getting your hands dirty doesn’t do it for you, then maybe making a cookie that is gigantic and full of flavor will. Unlike most cookies that are large, this cookies do not get crunchy and hard through the longer cooking process. Since these cookies are larger, they do require a longer cooking time but they keep that same chewy texture and consistency that you expect and get from smaller (normal size) cookies.

The process used in this cookie differs slightly from traditional recipes in a few ways. First of all, the use of a mixer is not needed. All you need is a large bowl and a whisk (or fork) and the occasional use of your hands for kneading (don’t let that word scare you…we’re not making bread). Second, the butter is completely melted before starting the mixing process. Most batter start out with butter at room temperature and then a creaming process. And the third, and probably most unique difference, has to be the process that takes place before baking; forming a dough ball (not the unusual part) and then “ripping” the ball apart and stacking one half no top of the other (the unusual part). I’m not sure why this makes such a difference, but it does and it’s wornderful. This helps to create the most perfect, fluffy and chewy cookie you’ve ever put in your mouth.

I can’t wait to try this process with other recipes. This basic recipe is the perfect base for any mix-ins your heart desires. I think I have now found my “go to” cookie recipe…and process. So go ahead, go into your kitchen and get a big bowl and whisk and make these cookies. Even get your hands dirty a little bit and feel like a kid again…if only for a few minutes! You deserve it…and have fun.

Giant Soft M&M Cookies

Ingredients:

2 Cups + 2 Tbsp all-purpose flour
1/2 Tsp baking soda
1 Tsp sea salt
1 1/2 Sticks (12 Tbsp) unsalted butter
1 Cup brown sugar
1/2 Cup granulated sugar
1 Egg, room temperature
1 Egg yolk, room temperature
2 Tsp vanilla extract
1 3/4 Cups M&M’s (or 1 cup mini M&M’s), or any candy of your choice

Directions:

Preheat oven to 325. Line a baking sheet with silicone mat or parchment paper, set aside.

Place butter in a microwave safe bowl, place in microwave and melt. Set aside and allow to cool.

Sift together the flour, baking soda and salt in a medium bowl and set aside.

Place the granulated sugar and brown sugar in the bowl with the melted butter, using a whisk (or fork) stir vigorously to combine. Add the egg, egg yolk and vanilla to the mixture and whisk together. Gradually add the flour mixture to the butter mixture and stir to combine. (The mixture will look crumbly at first, continue to stir and it will come toether) Use your hands to combine the ingredients, if needed (Plus it’s just kind of funny getting your hands dirty!) Gently fold in the candies, until evenly incorporated.

Divide the dough to your liking (1/4 cup portions for large cookies and 2 tablespoon portions for smaller cookies). Form each portion of dough into a ball, then pull each ball apart into two separate pieces. Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together. Place the dough, rough side up, on prepared baking sheet. Leave 1-1 1/2 inches between smaller cookies and 2 inches between larger cookies.

Place in oven, for large cookies bake 12-18 minutes and for smaller cookies bake 8-12 minutes. Until the edges are golden and the centers are soft and puffy. Do not over bake. Allow to cool on cookie sheet for 5 minutes, remove to wire rack and allow to cool completely. Store in an airtight container.

Recipe source: barely adapted from How Sweet It Is

Chicken, Bacon, Ranch Taquitos

March 20, 2012 by Lynsey 5 Comments

What’s the first thing that comes to mind when you think of taquitos? Automatically, my first thought is those deep fried, light and flaky, crispy tortillas filled with and ooey gooey, cheesy chicken concoction that you find in those “heat boxes” (for lack of a better word) in the convenient store. Come on, you know exactly what I’m talking about. I must admit, I was addicted to those things in high school. It’s been a while since I’ve had one, so I don’t know if they would live to my memories expectations…some things are better left as just a memory!

Even though I haven’t had one in a while doesn’t mean that I don’t crave them from time to time. I’ve seen many taquito recipes circling the internet for quite some time, time after time I’ve planned to make them but for one reason or another those plans have gotten pushed to the side. I have multiple recipes taquito recipes bookmarked, but when the opportunity finally presented itself I decided to make taquitos filled with cream cheese, chicken, bacon and ranch. You can’t tell me that doesn’t sound good. How could this not be good?

These taquitos were incredibly simple to prepare, perfect for weeknight meals. I prepared the filling and stuffed the tortillas in no time. While they were baking I prepared a few sides as well as a dipping sauce and our meal was on the table in under 30 minutes. You can’t beat that! Even better, the filling can be prepared in advance and stored in the refrigerator for 1-2 days before use. I also love the idea of taquitos because they can be stuffed, rolled and stored in the freezer for future use. These are perfect for appetizers, party food, but hearty enough to be served as the main course for a meal.

These were full of flavor. I love the combination of cream cheese and shredded cheese, it made for a rich, creamy, and flavorful filling. The shredded cheese brought back the memories of the convenient store taquitos; the cheese was gooey and stringy. The addition of sour cream helped to cut the richness of the cream cheese while also lending a bit of a tangy flavor. To finish off the flavor profile ranch dressing mix is added along with moist, juicy chicken and crunchy, salty bacon. These is a crowd pleaser for all ages! This recipe was such a hit I can’t wait to try some of the other recipes I’ve come across with a variety of different mix-ins.

Chicken, Bacon, Ranch Taquitos

Ingredients:

1 (8oz) package cream cheese (full, light or non-fat can be used )
1/4 Cup sour cream
1 Package bacon
4 Cups chicken, cooked and shredded
1 (1oz) package ranch dressing mix
1 Cup pepper jack cheese
1 Cup cheddar cheese
1-2 Green onions, chopped
1-2 Tbsp chopped jalapenos
20 (6 inch) flour tortillas
Salt and pepper, to taste
Non-stick cooking spray

Directions:

Preheat oven to 425. Line a baking sheet with aluminum foil, spray with non-stick spray and set aside.

Cook bacon to desired doneness. Place on a paper towel lined plate and allow to cool. When cool enough to handle, crumble.

Meanwhile, combine cream cheese, sour cream, and ranch dressing mix in a large bowl and stir to combine. Add both cheeses and jalapenos and stir. Add the chicken and crumbled bacon and mix. Season to taste. Lastly, gently fold in the green onions.

Spoon 2-3 tablespoons of chicken mixture into tortilla, roll and place seem-side down on prepared baking sheet. Repeat process with remaining ingredients. Mist the tops of the taquitos with non-stick cooking spray, olive oil, or vegetable oil. Place in oven and bake for 15-20 minutes; until heated through and cheese has melted.

Remove from oven and allow to set for 5 minutes. Serve with desired dipping sauce.

Notes-
Use a rotisserie chicken not only to save time but add another layer of flavor.

Use pre-cooked bacon as another time saver.

These are perfect for freezer meals. Simply prepare the filling, stuff the tortillas and place in a freezer bag. Store in the freezer and remove the desired amount and bake.

Use for your child’s lunch. Bake in the morning, allow to cool, pack in a plastic bag and they can heat it up during lunch time.

For a more hearty portion size use burrito size tortillas in place of 6-inch tortillas.

Recipe source: adapted from Six Sister’s Stuff

Soft Hamburger Buns

March 19, 2012 by Lynsey 1 Comment

When I told Spencer, and a few others, that I was planning on making my own hamburger buns their response was “cool”, and “who does that”? Then they answered their own question, “oh yeah, you do that”. Their responses cracked me up! In my circle of friends I’m the one who does the “from scratch”, time consuming recipes. While my friends enjoy cooking, they enjoy cooking less time consuming meals. So while they kind of kidded me about this they thought it was really neat, as well.

We do quite a bit of grilling out during the spring and summer months, so needless to say we go through quite a few hamburger buns. Since we go through so many, and I enjoy making bread, I decided I wanted to make homemade hamburger buns. Wow. I’m so glad I attempted (and succeeded) these buns. While they are just a basic hamburger bun recipe, it truly does make all the difference in the world when comparing them to the store-bought buns. As I’ve stated before, it’s amazing how big of a difference there is between homemade versus store-bought. The flavor is absolutely amazing; it’s rich and butter, everything you want in a bread. The texture is perfect; light, airy, and fluffy.

Since the spring and summer months are upon us it’s the perfect weather for grilling. Just like we need to have the right equipment for grilling, we also need to be armed with the perfect “fixings” for our meals. These buns are terrific and a perfectly simple recipe to keep in your archives for your next grilling get-together. I love being able to serve delicious, homemade buns at our gatherings and it’s even better that they can be made in bulk in advance and frozen utnil ready to use.

Soft Hamburger Buns

Ingredients:

For the buns-
4 3/4 Cups bread flour
1 Tsp salt
1/4 Cup powdered milk
3 1/2 Tbsp sugar
2 Tsp instant yeast
1 Large egg, room temperature
3 1/4 Tbsp unsalted butter, room temperature
1 1/2 Cups to 1 3/4 Cups water, room temperature

For the egg wash-
1 Egg
1 Tbsp water

Optional toppings-
Sesame seeds
Poppy Seeds

Directions:

Line a baking sheet with parchment paper and set aside.

For the buns-
Place flour, salt, sugar, powdered milk and yeast in the bowl of a stand mixer. Fit mixer with the paddle attachment, place bowl on mixer base and stir on low to combine. Add egg, butter and 1 1/2 cups plus 1 tablespoon of water and mix on low to combine, until a small ball is formed. *If dough feels too stiff gradually add more water until the dough feels soft.

Remove paddle and replace with dough hook attachment. Knead the dough, on low, for about 6 minutes. (If you are not using a mixer, heavily flour a clean work surface and knead dough by hand for 8 minutes, adding more flour if needed) The dough should be tacky, but not sticky. Lightly oil a large bowl and transfer dough to bowl, turning to coat with oil. Cover with plastic wrap and allow to rise at room temperature until double in size, about 1 1/2 to 2 hours.

Remove dough from bowl and divide into 12, 3-ounce portions. Form each dough into a ball; stretching the outside of the dough around to the bottom then pinching to seal. Allow to rest for about 20 minutes. After allowing dough to rest, gently press down on each ball to form the bun. Transfer buns to prepared baking sheet and lightly spray with oil. Loosely cover with plastic wrap or a clean towel, allow to rest and proof at room temperature for 1-1 1/2 hours, until dough has doubled in size.

Preheat oven to 400.

Prepare egg wash by whisking water and egg together. Gently brush the tops of the buns with the egg wash. Immediately sprinkle with poppy or sesame seeds, if desired. Place in oven and bake for 15 minutes, until the buns are golden-brown. Remove from oven, transfer to a wire cooling rack and allow to cool for at least 15 minutes before serving.

Notes-
If you will be using the buns within the same week store in an airtight container.

To store for future use; individually wrap each bun with plastic wrap, place in freezer bag and place in the freezer. To thaw-remove desired amount of buns in the morning, and allow to thaw at room temperature.

Recipe source: slightly adapted from Bread Baker’s Apprentice by Peter Reinhart

Irish Coffee Blondies For St. Patrick’s Day

March 16, 2012 by Lynsey 2 Comments

Tomorrow is St. Patrick’s day. Do you have your green out and ready to wear? We wouldn’t want you to get pinched! What else goes along with St. Patrick’s day; good food and booze, right? No matter what you have on your menu for St. Paddy’s day, make these Irish coffee blondies for dessert. It’s the perfect mix of sweet, coffee and whiskey.

I just recently came across a new blog that I am ~~slightly~~ obsessed with, Baked Bree. I love everything about her blog; her writing style, beautiful photographs and awesome recipes. This week she has been posting “Irish” inspired recipes and when I saw this recipe for blondies, I knew I had to make them for St. Paddy’s day.

Every year I have wanted to make something for this fun holiday but it’s always snuck up on me and I hadn’t made a thing. Well this year, I finally got a chance to make something. These blondies are incredibly simple to put together, we’re talking no electric mixer needed, and consist of ingredients that are pantry staples. Melt a little butter, mix in some sugar, eggs, flour and a few other ingredients and bake. Top it with a simple whiskey glaze and you’ve got a dessert that is moist and delicious that is ready in under an hour. You have all the deliciousness of the drink in the form of a dessert bar.

Irish or not, these bars can be enjoyed by all.

Irish Coffee Blondies

Ingredients:

For the bar-
2 Sticks (1 cup) unsalted butter
2 Eggs
1 Tsp vanilla
2 Cups flour
1 Tsp baking powder
1/4 Tsp baking soda
2 Cups packed brown sugar
1/4 Cup freshly brewed espresso, or strong coffee
Pinch salt
1/2 Cup almonds, sliced or roughly chopped

For the glaze-
1 Tbsp butter
2 Tbsp Irish whiskey
3/4 Cup powdered sugar

Directions:

Preheat oven to 350. Line a 9×13 pan with parchment paper, spray with non-stick cooking spray and set aside.

Place butter in a medium bowl and melt. Set the melted butter aside and allow to cool slightly.

In a large bowl combine flour, baking soda, baking powder and salt and stir to combine.

Add the brown sugar, eggs, vanilla, and coffee to the butter mixture and stir to combine. Once combined pour into the flour mixture and whisk until the mixture is smooth and free of lumps. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, until set or toothpick inserted comes out crumb free. Remove from oven and allow to cool completely.

For the glaze-
Melt the butter. Combine the butter, whiskey, and powdered sugar and stir to form the glaze. If the mixture is still too thick add milk, 1 teaspoon at a time until the glaze can be drizzled.

Sprinkle the cooled bars with almond slices and drizzle with the glaze.

Note:

Prepared espresso can be replaced with 3 tablespoons of coffee grounds. *If the espresso is replaced with coffee grounds reduce baking time to 27-30 minutes.

Sprinkle sliced almonds on bars before baking to toast the nuts while the bars are cooking.

Replace milk, if needed, with additional whiskey to thin out the glaze to give a more “boozy” taste.

Recipe source: slightly adapted from Martha Stewart Living via Baked Bree

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