Friday, September 20, 2013
Pistachio Cupcakes
Last October I was asked to make cupcakes for my childhood friend's wedding. The couple asked that I mix up the flavors 100 plus cupcakes I was to make under one condition...I must make a pistachio cupcake! You see, the groom LOVES pistachios. Not just the nut in a shell either. He loves the ice cream, the muffin, the pudding...really anything you can flavor with pistachios. At the time, I had never made a pistachio cupcake but I am always up for a new recipe. So I did as any normal amateur baker would do, I turned to my Pinterest friends. After looking at dozens of recipes I was able to come up with one that I thought would work best.
(Not so) coincidentally, Nick was the photographer for this very same wedding. A baker and photographer under one roof. Not too bad huh? Anyways, since I was also a guest at the wedding Nick had asked his brother to help by being the second shooter. This is where Matt (the brother) experienced his very first pistachio cupcake. It was love at first bite. For months he talked about this cupcake and how he couldn't wait for his birthday so that I could make him his very own batch. Well, his birthday had come and gone and I still had yet to make Matt his cupcakes. In my defense he was out of town the week of his birthday so I just never got around to doing it. But enough is enough right? Tonight I decided to fulfill his wishes and make a batch of pistachio cupcakes. (Mostly to get him to stop bugging me about it!!)
I hope you enjoy them as much as he does!
Cupcake
Ingredients
1 box of white or yellow cake mix
1 package of instant pistachio pudding
1 cup vegetable oil
1 cup club soda
3/4 cup chopped pistachios
Directions
Preheat the oven to 350 degrees F.
Mix together cake mix, pudding mix, oil, and soda until well blended. Stir in 1/2 cup of chopped pistachios.
Pour batter into cupcake liners about half way. Bake for 18-20 minutes.
Let cupcakes cool completely. Frost with buttercream frosting and top with remaining chopped pistachios.
Buttercream Frosting
Ingredients
1 cup of unsalted butter (softened)
3 cups of powdered sugar
1 tsp pure vanilla extract
1 T milk
green food coloring (optional)
Directions
Cream together the butter and sugar until well blended. Add in the vanilla and milk until combined. Add more milk if needed for smoother consistency.
For a green tint, add a few drops of green food coloring and mix until blended.
Servings: 24-28 frosted cupcakes
(Not so) coincidentally, Nick was the photographer for this very same wedding. A baker and photographer under one roof. Not too bad huh? Anyways, since I was also a guest at the wedding Nick had asked his brother to help by being the second shooter. This is where Matt (the brother) experienced his very first pistachio cupcake. It was love at first bite. For months he talked about this cupcake and how he couldn't wait for his birthday so that I could make him his very own batch. Well, his birthday had come and gone and I still had yet to make Matt his cupcakes. In my defense he was out of town the week of his birthday so I just never got around to doing it. But enough is enough right? Tonight I decided to fulfill his wishes and make a batch of pistachio cupcakes. (Mostly to get him to stop bugging me about it!!)
I hope you enjoy them as much as he does!
Ingredients
1 box of white or yellow cake mix
1 package of instant pistachio pudding
1 cup vegetable oil
1 cup club soda
3/4 cup chopped pistachios
Directions
Preheat the oven to 350 degrees F.
Mix together cake mix, pudding mix, oil, and soda until well blended. Stir in 1/2 cup of chopped pistachios.
Pour batter into cupcake liners about half way. Bake for 18-20 minutes.
Let cupcakes cool completely. Frost with buttercream frosting and top with remaining chopped pistachios.
Ingredients
1 cup of unsalted butter (softened)
3 cups of powdered sugar
1 tsp pure vanilla extract
1 T milk
green food coloring (optional)
Directions
Cream together the butter and sugar until well blended. Add in the vanilla and milk until combined. Add more milk if needed for smoother consistency.
For a green tint, add a few drops of green food coloring and mix until blended.
Servings: 24-28 frosted cupcakes
Friday, September 27, 2013
Pear & Gorgonzola Flat Bread
I have made this flat bread a few times. Most recently was with my LM ladies, Theresa and Sarah. We had just finished a full day hike up in the Adirondack's and we were famished. So we decided to make this and another flat bread. Something a little lighter, but still delicious. This particular flat bread was a big hit.
Just a few days ago Theresa had told me she was going to recreate this recipe and she COULD NOT WAIT! After she sent me a picture of her creation, I started to crave it again. So I decided to make it tonight for myself (and Quattro) and share the recipe with you guys.
Enjoy!
Ingredients
1 Pizza Dough (I used whole wheat in this recipe, but either is fine)
1 Pear
1/2 small white onion
1/2 cup - 1 cup Gorgonzola cheese
1 tsp balsamic vinegar
Extra Virgin Olive Oil
Directions
Preheat oven to 425 degrees F.
Roll out pizza dough into a 12x9 rectangle (A little smaller for a thicker dough, larger for a thinner dough).
Place dough onto a cookie sheet drizzled with a olive oil, so it wont stick.
Peel and chop the onion into long, thing strips (see above).
Cut up the pear about the same size as the onion.
Saute the onions in about a Tbsp of olive oil. Cook until a golden brown.
Add in the pear and cook until soft.
Add in the balsamic vinegar and allow the vinegar to caramelize and soak into the mixture.
Drizzle the rolled out pizza dough with olive oil.
Add caramelized toppings evenly across the dough.
Sprinkle crumbles of Gorgonzola over the top of the dough. Use as little or as much as you'd like.
Bake in the oven for about 10-12 minutes until the dough is golden brown and the cheese is melted.
Servings: 1 pizza, about 8 slices.
I have made this flat bread a few times. Most recently was with my LM ladies, Theresa and Sarah. We had just finished a full day hike up in the Adirondack's and we were famished. So we decided to make this and another flat bread. Something a little lighter, but still delicious. This particular flat bread was a big hit.
Just a few days ago Theresa had told me she was going to recreate this recipe and she COULD NOT WAIT! After she sent me a picture of her creation, I started to crave it again. So I decided to make it tonight for myself (and Quattro) and share the recipe with you guys.
Enjoy!
1 Pizza Dough (I used whole wheat in this recipe, but either is fine)
1 Pear
1/2 small white onion
1/2 cup - 1 cup Gorgonzola cheese
1 tsp balsamic vinegar
Extra Virgin Olive Oil
Directions
Preheat oven to 425 degrees F.
Roll out pizza dough into a 12x9 rectangle (A little smaller for a thicker dough, larger for a thinner dough).
Place dough onto a cookie sheet drizzled with a olive oil, so it wont stick.
Peel and chop the onion into long, thing strips (see above).
Cut up the pear about the same size as the onion.
Saute the onions in about a Tbsp of olive oil. Cook until a golden brown.
Add in the pear and cook until soft.
Add in the balsamic vinegar and allow the vinegar to caramelize and soak into the mixture.
Drizzle the rolled out pizza dough with olive oil.
Add caramelized toppings evenly across the dough.
Sprinkle crumbles of Gorgonzola over the top of the dough. Use as little or as much as you'd like.
Bake in the oven for about 10-12 minutes until the dough is golden brown and the cheese is melted.
Servings: 1 pizza, about 8 slices.
And of course Quattro had to join in the fun!
Monday, October 14, 2013
Autumn Chicken Stew and Pear Salad
Girls Night has been a tradition for over four years. What started out as three friends going out to dinner every week, has now turned into five friends eating in and enjoying each others company. Since Deirdre, Tara, Dianna, Sabrina, and myself are all in the same town again we like to make time for each other once a week. Going out to eat every week proved to be expensive and rushed. It was then that we decided to start a rotation of dinner parties. Each week one of the ladies cooks dinner and another brings the wine. This way we are all able to enjoy each other's company without being pushed along by waiters and are also able to minimize the spending.
Tonight was my turn to host. I decided to use ingredients of fall. I found a few variations of chicken stew that I put my own twist on. I was able to cook this in the slow cooker saving me time in the evening. I paired the stew with a pear, gorgonzola and pecan salad. My friend Dianna is a lover of fruit and cheese so I figured I would have to incorporate the two into the meal one way or the other. Lastly, we enjoyed some buttery biscuits. Unfortunatley, I did not have the time to make these from scratch. However, the store bought biscuits that come in the tube are just as flakey and delicious.
Autumn Chicken Stew
Ingredients
1 lb chicken breast cut into cubes
1 cup chopped onions
1 cup sliced carrots
1 cup potatoes cut into cubes
2 cups butternut squash cut into cubes
1 can (14.5 oz) of low sodium chicken broth
1 can (6 oz) of tomato paste
1 cup of water
1 tsp nutmeg
1 tsp salt
1 tsp pepper
1/4 cup water
3 Tbsp corn starch
Directions
Combine all of the ingredients except the corn starch and 1/4 of water into a slow cooker. Cover and cook on high for 4 hours.
Mix together the water and corn starch; stir into the stew. Continue cooking cover for 30 minutes until vegetables are tender. Serve warm.
Servings: 6
Pear, Gorgonzola, and Pecan Salad
Ingredients
10 oz bag of spring mixed greens
1 pear, cut into thin slices
1/2 cup crumbled gorgonzola
1/2 cup chopped pecans
Directions
Combine the above ingredients. Pair with your favorite vinaigrette.
Servings: 4
Tonight was my turn to host. I decided to use ingredients of fall. I found a few variations of chicken stew that I put my own twist on. I was able to cook this in the slow cooker saving me time in the evening. I paired the stew with a pear, gorgonzola and pecan salad. My friend Dianna is a lover of fruit and cheese so I figured I would have to incorporate the two into the meal one way or the other. Lastly, we enjoyed some buttery biscuits. Unfortunatley, I did not have the time to make these from scratch. However, the store bought biscuits that come in the tube are just as flakey and delicious.
Autumn Chicken Stew
Ingredients
1 lb chicken breast cut into cubes
1 cup chopped onions
1 cup sliced carrots
1 cup potatoes cut into cubes
2 cups butternut squash cut into cubes
1 can (14.5 oz) of low sodium chicken broth
1 can (6 oz) of tomato paste
1 cup of water
1 tsp nutmeg
1 tsp salt
1 tsp pepper
1/4 cup water
3 Tbsp corn starch
Directions
Combine all of the ingredients except the corn starch and 1/4 of water into a slow cooker. Cover and cook on high for 4 hours.
Mix together the water and corn starch; stir into the stew. Continue cooking cover for 30 minutes until vegetables are tender. Serve warm.
Servings: 6
Pear, Gorgonzola, and Pecan Salad
Ingredients
10 oz bag of spring mixed greens
1 pear, cut into thin slices
1/2 cup crumbled gorgonzola
1/2 cup chopped pecans
Directions
Combine the above ingredients. Pair with your favorite vinaigrette.
Servings: 4
Tuesday, November 26, 2013
Pumpkin Pie Lasagna
Last week the office had a pie contest. Yes, it is as amazing as it sounds. I was good though and only tried one of the pies. I really had no choice since the person who made it sits right across from me. This pie was pretty much staring me in the face all day. Now I must admit, I am not a fan of the traditional pumpkin pie. I know that may sound un-American and a few of you are gasping in disbelief. But it just has never been my thing. However, this delectable treat that my coworker made forced me to reconsider my distaste for the pumpkin flavor. This pie is more of a layered trifold. There is whipped cream, mousse, more whipped cream, graham crackers, and chocolate. I mean really, how can you go wrong. I retrieved the recipe and now I must share it with all of you. It is quite simple and can easily be made in advance. A perfect dessert for Thanksgiving. I insist that you try this. Share it with your guests or keep the whole thing for yourself. I will not judge you either way.
Ingredients
8 oz cream cheese, softened
1/4 cup whipping cream
1 cup powdered sugar
1/2 15 oz. can Pumpkin
1/2 tsp pumpkin pie spice
2 containers Cool Whip (8 oz)
1 Box graham crackers
1 cup mini chocolate chips
Directions
1. Whip softened cream cheese on medium speed for at least two minutes until fluffy.
2. Add heavy cream and continue to beat, increasing speed to medium high until cream is mixed into cream cheese.
3. Add powdered sugar, pumpkin, and spice. Mix on medium speed until well blended.
*For stronger flavor, add the full can of pumpkin
4. Add 1 of the 8oz containers of Cool Whip and mix until combined. Plan on splitting the mousse into thirds for your layers.
5. Cover the bottom of your pan with graham crackers, in a double layer.
6. Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of mini chocolate chips on top and cover with a thin layer of Cool Whip. Repeat this twice so that you end up with three layers.
7. Sprinkle the top layer with mini chocolate chips.
8. Refrigerate in air tight container for at least two hours so the graham crackers soften. Best served cold.
Servings: 8-10
Last week the office had a pie contest. Yes, it is as amazing as it sounds. I was good though and only tried one of the pies. I really had no choice since the person who made it sits right across from me. This pie was pretty much staring me in the face all day. Now I must admit, I am not a fan of the traditional pumpkin pie. I know that may sound un-American and a few of you are gasping in disbelief. But it just has never been my thing. However, this delectable treat that my coworker made forced me to reconsider my distaste for the pumpkin flavor. This pie is more of a layered trifold. There is whipped cream, mousse, more whipped cream, graham crackers, and chocolate. I mean really, how can you go wrong. I retrieved the recipe and now I must share it with all of you. It is quite simple and can easily be made in advance. A perfect dessert for Thanksgiving. I insist that you try this. Share it with your guests or keep the whole thing for yourself. I will not judge you either way.
8 oz cream cheese, softened
1/4 cup whipping cream
1 cup powdered sugar
1/2 15 oz. can Pumpkin
1/2 tsp pumpkin pie spice
2 containers Cool Whip (8 oz)
1 Box graham crackers
1 cup mini chocolate chips
Directions
1. Whip softened cream cheese on medium speed for at least two minutes until fluffy.
2. Add heavy cream and continue to beat, increasing speed to medium high until cream is mixed into cream cheese.
3. Add powdered sugar, pumpkin, and spice. Mix on medium speed until well blended.
*For stronger flavor, add the full can of pumpkin
4. Add 1 of the 8oz containers of Cool Whip and mix until combined. Plan on splitting the mousse into thirds for your layers.
5. Cover the bottom of your pan with graham crackers, in a double layer.
6. Cover graham crackers with a layer of the pumpkin mousse. Add a small handful of mini chocolate chips on top and cover with a thin layer of Cool Whip. Repeat this twice so that you end up with three layers.
7. Sprinkle the top layer with mini chocolate chips.
8. Refrigerate in air tight container for at least two hours so the graham crackers soften. Best served cold.
Servings: 8-10
Sunday, December 1, 2013
Apple, Sausage, and Pomegranate Stuffing
I wanted to try and make a fun stuffing recipe this year. My family typically enjoys your traditional home style stuffing. However, I wanted to reach outside the box. There are just so many options. Whether it's the type of bread, the add on ingredients, or even the texture. I decided to do a spin off of the well known apple and sausage stuffing by adding in dried pomegranates for a little tartness.
Ingredients
Loaf of Italian bread made into croutons
1 lb Sweet Turkey Sausage
4 Tbsp butter
1/2 onion, chopped
3 celery stalks, chopped
6 springs fresh thyme
5 oz package dried pomegranate
Salt and Pepper
Turkey stock
Directions
Preheat the oven to 350 degrees Fahrenheit. Butter casserole dish.
Melt the butter in large skillet and sauté the onions, celery, and sausage breaking up as you cook. Add in salt and pepper. Once the onions are cooked through, add in the thyme, apples, and pomegranate. Cook until the apples are soft and the sausage is thoroughly cooked.
Combine the sausage mixture with croutons in a large bowl. Slowly add turkey stock until everything is combined and well moistened.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and cook for an additional 10-15 minutes or until the top is crunchy and golden brown.
Ingredients
Loaf of Italian bread made into croutons
1 lb Sweet Turkey Sausage
4 Tbsp butter
1/2 onion, chopped
3 celery stalks, chopped
6 springs fresh thyme
5 oz package dried pomegranate
Salt and Pepper
Turkey stock
Directions
Preheat the oven to 350 degrees Fahrenheit. Butter casserole dish.
Melt the butter in large skillet and sauté the onions, celery, and sausage breaking up as you cook. Add in salt and pepper. Once the onions are cooked through, add in the thyme, apples, and pomegranate. Cook until the apples are soft and the sausage is thoroughly cooked.
Combine the sausage mixture with croutons in a large bowl. Slowly add turkey stock until everything is combined and well moistened.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and cook for an additional 10-15 minutes or until the top is crunchy and golden brown.
Wednesday, December 4, 2013
Leftovers Galore!
I figured I might as well round out the Thanksgiving Series with what some people say is the best part of Thanksgiving...leftovers! As I have previously mentioned, I hosted the meal this year. My mom decided that she wanted to make a smaller turkey at home so that they could have their own leftover turkey sandwiches. This in turn left myself and Nick with a good amount of food in the fridge. I was determined to use all of it though in one form or another. Neither of us like waste and I also did not want to have to eat a Thanksgiving dinner every day. So, with the help of the internet and my somewhat creative mind, I created a few other concoctions with all of the remaining dishes.
Potato Pancakes
This is probably a fairly common dish made with leftover mashed potatoes. They are simple and delicious and take very little time to prepare. I had just about 3 1/2 cups of potatoes left over which was just enough for 8 pancakes. I combined the mashed potatoes with about 1/2 cup of cheddar cheese (leftover from the cheese platter), 1 beaten egg, 3 tablespoons of flour, and a handful of chopped green onion. After forming the pancakes, I coated each side with flour and fried each side until golden brown. The fry pan had just enough oil to coat the bottom. Top with a dollop of sour cream and you have yourself a delicious snack or side dish.
Fried Green Beans
I had a decent amount of green beans that I never cooked. I found a recipe for Beer Batter Fried Green Beans. For a dipping sauce, Nick's brother combined horseradish sauce, ketchup, and hot sauce.
Cream of Turkey & Vegetable Soup
This is a good way to use up a lot of your leftovers. You can throw just about anything into soup.
I used the remainder of the turkey stock I had prepared, turkey of course, and basically all of the vegetables that were left over.
Turkey "Bolognese"
This week was my turn to host Girls Night. I still had a decent amount of turkey left and figured this was a good opportunity to use a lot of it up. I perused the internet for different ideas. I then came across a turkey bolognese recipe by Giada DeLaurentiis. Though I did not make it exactly how she described, her recipe still gave me the idea. I pulled out some of my frozen pasta sauce I had made a few weeks ago. I added in shredded pieces of the turkey breast and poured it over spaghetti. I made a caesar salad and cut up fresh Italian bread and we enjoyed a very hearty meal.
Turkey Salad
After I had prepared all of the above dishes, I STILL had about half of a breast left. I was running out of ideas of what to make. I noticed an apple (leftover from the stuffing) sitting on the counter and thought to myself, I could do a spin off of a chicken salad. So I cut up the turkey breast into bite sized pieces and combined with the chopped up apple and slivered almonds. I then mixed in my desired amount of mayonnaise (some like a lot, some like a little)...add a little salt and pepper. Voila! Turkey Salad! It actually was pretty tasty. I liked having the apple in there for a touch of tartness. For a little more jazz add in some leftover cranberry sauce to the mix as well.
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| Image found off Google. |
I figured I might as well round out the Thanksgiving Series with what some people say is the best part of Thanksgiving...leftovers! As I have previously mentioned, I hosted the meal this year. My mom decided that she wanted to make a smaller turkey at home so that they could have their own leftover turkey sandwiches. This in turn left myself and Nick with a good amount of food in the fridge. I was determined to use all of it though in one form or another. Neither of us like waste and I also did not want to have to eat a Thanksgiving dinner every day. So, with the help of the internet and my somewhat creative mind, I created a few other concoctions with all of the remaining dishes.
Potato Pancakes
This is probably a fairly common dish made with leftover mashed potatoes. They are simple and delicious and take very little time to prepare. I had just about 3 1/2 cups of potatoes left over which was just enough for 8 pancakes. I combined the mashed potatoes with about 1/2 cup of cheddar cheese (leftover from the cheese platter), 1 beaten egg, 3 tablespoons of flour, and a handful of chopped green onion. After forming the pancakes, I coated each side with flour and fried each side until golden brown. The fry pan had just enough oil to coat the bottom. Top with a dollop of sour cream and you have yourself a delicious snack or side dish.
Fried Green Beans
I had a decent amount of green beans that I never cooked. I found a recipe for Beer Batter Fried Green Beans. For a dipping sauce, Nick's brother combined horseradish sauce, ketchup, and hot sauce.
Cream of Turkey & Vegetable Soup
This is a good way to use up a lot of your leftovers. You can throw just about anything into soup.
I used the remainder of the turkey stock I had prepared, turkey of course, and basically all of the vegetables that were left over.
This week was my turn to host Girls Night. I still had a decent amount of turkey left and figured this was a good opportunity to use a lot of it up. I perused the internet for different ideas. I then came across a turkey bolognese recipe by Giada DeLaurentiis. Though I did not make it exactly how she described, her recipe still gave me the idea. I pulled out some of my frozen pasta sauce I had made a few weeks ago. I added in shredded pieces of the turkey breast and poured it over spaghetti. I made a caesar salad and cut up fresh Italian bread and we enjoyed a very hearty meal.
Turkey Salad
After I had prepared all of the above dishes, I STILL had about half of a breast left. I was running out of ideas of what to make. I noticed an apple (leftover from the stuffing) sitting on the counter and thought to myself, I could do a spin off of a chicken salad. So I cut up the turkey breast into bite sized pieces and combined with the chopped up apple and slivered almonds. I then mixed in my desired amount of mayonnaise (some like a lot, some like a little)...add a little salt and pepper. Voila! Turkey Salad! It actually was pretty tasty. I liked having the apple in there for a touch of tartness. For a little more jazz add in some leftover cranberry sauce to the mix as well.
Tuesday, December 10, 2013
HERSHEY'S Candy Cane Blossoms
This is my favorite time of the year. There is nothing more that I enjoy that lighting the Christmas tree, putting on a classic Christmas movie, and baking up a batch of cookies. I like to try and do some of the batches in advanced to freeze. This will save me time the week of Christmas. Tonight I was inspired by a bag of Hershey's Candy Cane Kisses. I actually found the recipe on the Hershey's website. If you want to start your holiday cookie baking, try making a batch of these Candy Cane Blossoms. The recipe is very simple and takes no time at all. This recipe claims to make about 48 cookies. However, my cookies came out a little bit larger and I was able to make about 2 dozen.
Ingredients
Hershey's Candy Cane Mint Kisses
1/2 cup of butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla
2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp milk
Red (or any festive color) sugar crystals
Directions
Preheat oven to 350 degrees F.
Beat butter, sugar, egg, and vanilla until well blended.
Sift together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into balls. Roll in sugar crystals.
Place on ungreased cookie sheet and bake for 8-10 minutes.
Remove from oven and allow to cool for 2-3 minutes.
Press an unwrapped kiss into the center of each cookie.
Remove cookies from cookie sheet and allow to cool completely on a wire wrack.
*If freezing be sure to allow the cookies to cool completely. Place in an air tight container in single layers on waxed paper. You may freeze for up to 2 months if stored correctly.
Hershey's Candy Cane Mint Kisses
1/2 cup of butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla
2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp milk
Red (or any festive color) sugar crystals
Directions
Preheat oven to 350 degrees F.
Beat butter, sugar, egg, and vanilla until well blended.
Sift together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into balls. Roll in sugar crystals.
Place on ungreased cookie sheet and bake for 8-10 minutes.
Remove from oven and allow to cool for 2-3 minutes.
Press an unwrapped kiss into the center of each cookie.
Remove cookies from cookie sheet and allow to cool completely on a wire wrack.
*If freezing be sure to allow the cookies to cool completely. Place in an air tight container in single layers on waxed paper. You may freeze for up to 2 months if stored correctly.
Thursday, January 2, 2014
Tortellini Soup
Most of you probably know we got hit with a pretty killer Nor'easter today. After running around with the beast and attempting to shovel half of the driveway (the 1960's snow blower scares me just a tad), I was ready for something warm and toasty. I had all of the ingredients for this tortellini soup. It's quick to make and very fulfilling. Enjoy!
Ingredients
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1/2 onion, coarsely chopped
2 gloves of garlic, minced
32 oz. chicken or vegetable stock
15 oz. tomato sauce
1 tablespoon oregano
salt & pepper to taste
Pecorino Romano (optional)
Directions
Pour about 3 tablespoons of olive oil in the bottom of a cast iron pot.
Add in the onions and garlic along with salt and pepper. Sauté for about 2 minutes. Add in the carrots and celery and sauté until the vegetables are al dente.
Pour in the stock, tomato sauce, oregano, and a touch more of salt and pepper.
Bring to a boil then simmer until vegetables are tender.
Return the liquid to a boil and add in frozen tortellini.
Allow tortellini to cook for about 3-5 minutes, or until they start to rise to the top.
Remove from heat and top with Pecorino Romano cheese.
Serve immediately.
Servings: 4-6
Most of you probably know we got hit with a pretty killer Nor'easter today. After running around with the beast and attempting to shovel half of the driveway (the 1960's snow blower scares me just a tad), I was ready for something warm and toasty. I had all of the ingredients for this tortellini soup. It's quick to make and very fulfilling. Enjoy!
Ingredients
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1/2 onion, coarsely chopped
2 gloves of garlic, minced
32 oz. chicken or vegetable stock
15 oz. tomato sauce
1 tablespoon oregano
salt & pepper to taste
Pecorino Romano (optional)
Directions
Pour about 3 tablespoons of olive oil in the bottom of a cast iron pot.
Add in the onions and garlic along with salt and pepper. Sauté for about 2 minutes. Add in the carrots and celery and sauté until the vegetables are al dente.
Pour in the stock, tomato sauce, oregano, and a touch more of salt and pepper.
Bring to a boil then simmer until vegetables are tender.
Return the liquid to a boil and add in frozen tortellini.
Allow tortellini to cook for about 3-5 minutes, or until they start to rise to the top.
Remove from heat and top with Pecorino Romano cheese.
Serve immediately.
Servings: 4-6
Saturday, January 18, 2014
If You Give A Mouse A Cookie
My girlfriend Ashley's daughter's birthday is at the end of December. Every year, she and her husband host a party after the holidays have passed and things have calmed down. Ashley is a very creative person and really comes up with great ideas for a kids birthday party. Each year the theme has been a different children's book. This year's theme is based around the book If You Give A Mouse A Cookie. It has been tradition that I make the dessert for any of my little lady's events. Sticking with the cookie theme, we decided to make cupcakes with chocolate chip cookies. As a little surprise for the family, I also made a small cake to look like a chocolate chip cookie. This was perfect for blowing out the candles!
I decided on a simple vanilla cake with buttercream frosting. I then decorated the cupcakes with mini chocolate chips and mini chocolate chip cookies. Use any of your favorite vanilla cake recipes or box mix. Once baked, be sure to allow the cupcakes to cool completely before frosting and decorating. My go to frosting is a simple buttercream frosting. It really makes the difference on any cake or cupcake. Plus, it is super easy to make!
Simple Buttercream Frosting
Ingredients
1 cup of unsalted butter, softened
3 cups of powdered sugar
1 1/2 tsp vanilla extract
1 - 2 Tbsp milk
Directions
Cream together the butter and sugar until blended.
Add in the vanilla extract and mix until combined.
Add in 1 Tbsp of milk at a time, combining until you reach desired consistency.
I have quite a few cook books with dozens of delicious recipes. However, since the creation of Pinterest I have found myself turning towards the web rather than the hardcover. I decided to give myself a challenge and utilize my books by creating a recipe from them at least once a week.
My favorite Food Network star has to be Giada De Laurentiis. She creates dishes that are fun, creative, and most of the time healthy. This past November her cookbook Feel Good Food was released. I received it as a Christmas gift. She created healthy, delicious recipes for any meal. One recipe that caught my eye (mostly because I seemed to have all of the ingredients) was her Cinnamon Kettle Corn. I decided to give it try for a delicious after dinner snack.
Ingredients
Vegetable Cooking Spray
1/4 cup safflower or grape seed oil
1/2 cup popcorn kernels
1 cup Sugar in the Raw
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
Directions
Line a baking sheet with wax paper. Spray a large bowl with cooking spray.
Combine the oil and popcorn kernels in a large heavy saucepan. Cover and cook over med-high heat, shaking the pan occasionally, until the kernels have popped, about 8 minutes. Transfer the popcorn to the prepared bowl. **
Heat a 12-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until sugar melts, about 8 minutes. Remove the skillet from the heat and carefully stir in the vanilla and cinnamon.
Carefully drizzle the melted sugar mixture over the popcorn. Using 2 wooden spoons, toss until the popcorn is coated with sugar mixtures. Transfer the mixture to the prepared baking sheet and let cool for 10 minutes. Break the caramel corn into 1-to-2-inch pieces before serving or storing.
I also sprinkled the popcorn with a touch of cinnamon for a little extra spice.
Nothing tastes better than a cup of hot tea and a scone. It really just gives you a chance to sit back and relax for a few minutes letting your worries and stresses of the day pass you by just for a moment. I found this recipe in the Giada at Home cookbook by, you guessed it, Giada De Laurentiis. Sticking with my goal of creating a recipe from my cookbooks, I thought this would be perfect for the upcoming holiday. The scones can be cut into cut little heart shapes to give to your sweetheart. These scones are a great mix of sweet and savory, allowing them to be a great treat any time of the day.
Ingredients
2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 tsp baking powder
1 Tbsp finely chopped fresh rosemary leaves
1/2 tsp fine sea salt
6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam
1/4 cup fresh lemon juice (from 1-2 lemons)
2 cups confectioners' sugar
Directions
Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and
butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add
the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
Servings: About 14 Scones
I got the idea for this Sunday night dinner from Giada's Baked Manicotti with Sausage and Peas recipes. Unfortunately, I was unable to find manicotti shells without a filling. Therefore I decided to turn the filling into a sauce to pour over the shells. This is a delicious, cheesy dish that anyone is sure to enjoy.
Ingredients
Extra Virgin Olive Oil
1 large shallot, finely chopped
2 cloves garlic, minced
1 pound sweet Italian sausage, casing removed
3/4 cup frozen peas, thawed
1 Tbsp crushed red pepper flakes
Jar of your favorite marinara sauce
2 cups grated mozzarella cheese
6 Frozen cheese stuffed manicotti
Grated Pecorino Romano cheese
Directions
Preheat oven to 375 degrees Fahrenheit. Prepare a 13x9 inch baking dish with cooking spray. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, and a pinch of salt and pepper. Cook until the sausage is cooked through and the vegetables are softened; about 8 to 10 minutes. Break up the sausage with wooden spoon along the way. Add the peas and season with a pinch of salt and pepper.
Set aside about 1/2 cup of marinara sauce. Pour the remaining sauce into the sausage mixture. Add in the crushed red pepper and allow to simmer for about 5 minutes.
Spread the half cup of plain marinara sauce on the bottom of the baking dish. Arrange the frozen manicotti in a single layer over the sauce. Pour the sausage mixture over the manicotti shells. Top with mozzarella cheese and a handful of Pecorino Romano cheese . Drizzle with olive oil and bake until bubbly and golden brown, about 40 minutes.
Makes about 3 servings.
My girlfriend Ashley's daughter's birthday is at the end of December. Every year, she and her husband host a party after the holidays have passed and things have calmed down. Ashley is a very creative person and really comes up with great ideas for a kids birthday party. Each year the theme has been a different children's book. This year's theme is based around the book If You Give A Mouse A Cookie. It has been tradition that I make the dessert for any of my little lady's events. Sticking with the cookie theme, we decided to make cupcakes with chocolate chip cookies. As a little surprise for the family, I also made a small cake to look like a chocolate chip cookie. This was perfect for blowing out the candles!
I decided on a simple vanilla cake with buttercream frosting. I then decorated the cupcakes with mini chocolate chips and mini chocolate chip cookies. Use any of your favorite vanilla cake recipes or box mix. Once baked, be sure to allow the cupcakes to cool completely before frosting and decorating. My go to frosting is a simple buttercream frosting. It really makes the difference on any cake or cupcake. Plus, it is super easy to make!
Simple Buttercream FrostingIngredients
1 cup of unsalted butter, softened
3 cups of powdered sugar
1 1/2 tsp vanilla extract
1 - 2 Tbsp milk
Directions
Cream together the butter and sugar until blended.
Add in the vanilla extract and mix until combined.
Add in 1 Tbsp of milk at a time, combining until you reach desired consistency. Thursday, February 6, 2014
Giada's Cinnamon Kettle Corn
My favorite Food Network star has to be Giada De Laurentiis. She creates dishes that are fun, creative, and most of the time healthy. This past November her cookbook Feel Good Food was released. I received it as a Christmas gift. She created healthy, delicious recipes for any meal. One recipe that caught my eye (mostly because I seemed to have all of the ingredients) was her Cinnamon Kettle Corn. I decided to give it try for a delicious after dinner snack.
Ingredients
Vegetable Cooking Spray
1/4 cup safflower or grape seed oil
1/2 cup popcorn kernels
1 cup Sugar in the Raw
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
Directions
Line a baking sheet with wax paper. Spray a large bowl with cooking spray.
Combine the oil and popcorn kernels in a large heavy saucepan. Cover and cook over med-high heat, shaking the pan occasionally, until the kernels have popped, about 8 minutes. Transfer the popcorn to the prepared bowl. **
Heat a 12-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until sugar melts, about 8 minutes. Remove the skillet from the heat and carefully stir in the vanilla and cinnamon.
Carefully drizzle the melted sugar mixture over the popcorn. Using 2 wooden spoons, toss until the popcorn is coated with sugar mixtures. Transfer the mixture to the prepared baking sheet and let cool for 10 minutes. Break the caramel corn into 1-to-2-inch pieces before serving or storing.
I also sprinkled the popcorn with a touch of cinnamon for a little extra spice.
** To save some time, I used a bag of Light Butter Microwaveable Popcorn rather than popping the kernels in the oven.**
 |
| Perfect snack for blogging! |
Sunday, February 9, 2014
Strawberry & Rosemary Scones
2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 tsp baking powder
1 Tbsp finely chopped fresh rosemary leaves
1/2 tsp fine sea salt
6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam
1/4 cup fresh lemon juice (from 1-2 lemons)
2 cups confectioners' sugar
Directions
Place an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and
butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add
the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
Servings: About 14 Scones
Sunday, March 30, 2014
Baked Manicotti with Sausage and Peas
Ingredients
Extra Virgin Olive Oil
1 large shallot, finely chopped
2 cloves garlic, minced
1 pound sweet Italian sausage, casing removed
3/4 cup frozen peas, thawed
1 Tbsp crushed red pepper flakes
Jar of your favorite marinara sauce
2 cups grated mozzarella cheese
6 Frozen cheese stuffed manicotti
Grated Pecorino Romano cheese
Directions
Preheat oven to 375 degrees Fahrenheit. Prepare a 13x9 inch baking dish with cooking spray. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, and a pinch of salt and pepper. Cook until the sausage is cooked through and the vegetables are softened; about 8 to 10 minutes. Break up the sausage with wooden spoon along the way. Add the peas and season with a pinch of salt and pepper.
Set aside about 1/2 cup of marinara sauce. Pour the remaining sauce into the sausage mixture. Add in the crushed red pepper and allow to simmer for about 5 minutes.
Spread the half cup of plain marinara sauce on the bottom of the baking dish. Arrange the frozen manicotti in a single layer over the sauce. Pour the sausage mixture over the manicotti shells. Top with mozzarella cheese and a handful of Pecorino Romano cheese . Drizzle with olive oil and bake until bubbly and golden brown, about 40 minutes.
Makes about 3 servings.
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