Crock-Pot Beef Vegetable Soup

    When it cold outside, I like to use my crock-pot at least once a week. I do soup every other week intermixed with other crock-pot meals. This week stew meat was on sale so I decided to make beef vegetable soup in the Crock-Pot. It’s easy and it’s fairly healthy. I know many people make it with all canned vegetables, but I like to use as many fresh vegetables as possible. You can basically use any vegetables that your family enjoys.

    I like to use canned green beans, corn, and peas. I then usually add fresh potatoes, carrots, celery, and mushrooms. It really depends on what I can find and what I have in the house. Sometimes I make the soup just vegetable soup but it really does taste better with the meat in it.

Crock-Pot Beef Vegetable Soup  (a Hezzi-D original)

½ pound cubed stew meat
6 c. vegetable broth
1 can corn
1 can green beans
1 can peas
1 can of diced tomatoes (I used the one with garlic and onion added)
1 potato-peeled and cubed
1 c. mushrooms, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
2 cloves garlic
1 t. olive oil
1 t. black pepper
2 bay leaves
1 t. sage
1 t. thyme


1. In a skillet heat the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the carrots, celery, and onion. Sauté for 5 minutes. Add to the crock-pot.

2. In the same skillet, cook the stew meat over medium heat for 3-4 minutes, or just until browned on all sides. Add to the crock-pot.

3. Slowly pour the vegetable broth into the crock-pot on top of the meat and veggies. Add the corn, green beans, peas, tomatoes, potato, and mushrooms. Mix well. Sprinkle with black pepper, sage, and thyme. Mix again. Put in the bay leaves. Cover and cook on low for 8 hours.

 

 This post linked to:

Made it On Monday, Frugal Food Thursday

Recipe Swap Thursday, It's a Keeper

Cooking Thursday, 

Seasonal Sundays

Beer Battered Fish

   Frank and I are always looking for fish recipes.  As I've said before, I never ate fish until a few years ago so I'm not very skilled at cooking it.  We have exactly 2 fish recipes that we've liked enough to make again.  I found a fried beer battered fish recipe recently that looked really appealing.

   This recipe is similar to another beer battered recipe I make except this one adds in an egg and lets the batter sit for an hour to thicken up.  I don't have a deep fryer, so I just fried the fish in a half inch of oil in a skillet.  The fish was awesome!  It was fried to a crisp, golden brown yet the inside was a nice, flaky white.    The batter was thick and had a slight beer flavor which I enjoyed much more then the batters that taste overwhelmingly like beer.  We both enjoyed this fish and can't wait to have it again!

Beer Battered Fish (adapted from Dee Dee's Delights)
1/2 c. flour
1 t. salt
1/2 t. black pepper
1 T. melted butter
1 egg, beaten
1/2 c. beer
6 tilapia filets (or other mild white fish)
Vegetable oil for frying

1.  In a medium sized bowl mix together the flour, salt, pepper, butter, and egg.  Mix well.  Slowly stir in the beer until smooth.  Let sit in a warm spot for 1 hour.

2.  Heat vegetable oil, about 1/2 inch deep, in a large frying pan.  Drop a few drops of water on it to check the temperature.  If it sizzles it is ready. 

3.  Dip the fish into the batter, let excess batter drip into the bowl.  Place in the skillet.  Fry 4-5 minutes on each side or until the fish is a deep golden brown.  Fry in batches if needed.


4.  Allow to drain on paper towels or thick brown paper.

This post linked to:

Dr. Laura's Tasty Tuesdays, Tuesdays at the Table

Tuesday Night Supper Club, Made From Scratch Tuesdays

Not Baaad Sundays

Meringue Coffee Cake Two Ways: Daring Baker's Challenge

      The March 2011 Daring Baker's Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast.  Ria and Jamie challenged the Daring Bakers to bake a yeasted Meringue Coffee Cake.  I've gotten pretty good at these yeast filled breads as I've made several over the last few months.  They aren't for everyone, but my husband and I really enjoy them.

     I wanted to keep the actual bread recipe as close to the original as possible and decided to play with the fillings.  Each recipe makes two different coffee cakes so I went with two very different fillings.  The first was a milk and dark chocolate blend with hazelnuts and the second was a cranberry, white chocolate, and almond filling with spices.

    The making of the bread and fillings is time consuming.  To make the meringue, the fillings, roll up the bread, and make the ring took me 45 minutes alone.  However, this dough is awesome!  It came out crisp and brown on the outside but is so soft on the inside.  The chocolate and hazelnut one was perfect with a cup of coffee for dessert.  The cranberry one had a burst of flavor including ginger, a hint of lemon, and the cranberry.  They were totally different but both amazing!  I can't wait to try other flavor combinations with this dough.

Filled Meringue Coffee Cake (adapted from a recipe Jamie found in her house)

For the coffee cake:
4 1/4 c. flour
1/3 c. sugar
1 t. salt
1 package (2 1/4 t.) yeast
3/4 c. milk (I used low fat)
1/4 c. water
1/2 c. butter, at room temperature
2 eggs

For the meringue:
4 large egg whites (reserving 2 of the yolks for the egg wash)
1/4 t. salt
1/2 t. vanilla
1/2 c. sugar

Chocolate Filling:

1/2 c. hazelnuts, chopped

2 T. sugar

1/2 t. cinnamon

1/4 c. dark chocolate, chopped

1/4 c. semi-sweet chocolate chips

Cranberry, white chocolate, and almond filling:
1/2 c. dried cranberries
1 T. sugar
2 T. chopped candied ginger
zest 1 lemon
1/4 c. almonds, chopped
1/4 c. white chocolate chips

1.  In a large mixing bowl combine 1 1/2 c. flour, sugar, salt, and yeast.  Mix well.

2.  In a small saucepan heat the milk, water, and butter over medium heat until most of the butter melts and the mixture is just warm.  Remove from heat and set aside for 5 minutes.

3.  Slowly pour the liquid mixture into the flour mixture, beating on low speed until the mixtures are combined.  Beat an additional 2 minutes.  Add in the eggs and 1 cup flour.  Continue beating for 2 additional minutes.

4.  Using a wooden spoon, add in 1 1/2 c. flour, stirring until the dough forms a ball.   Dust a surface with flour and turn the dough onto it.  Knead in the remaining 1/4 c. flour.  Continue kneading the dough for 8-10 minutes or until the dough is smooth and elastic.  Add additional flour as needed.  (I added about another 1/4 c. of flour)

5.  Place the dough in a lightly greased bowl, turning to coat on all sides.  Cover with plastic wrap, then a clean kitchen towel.  Place somewhere warm and let rise 2 hours or until the dough doubles in size.

6.  Prepare the meringue and gather the filling ingredients once the dough has doubled.  To make the meringue put the egg whites in a metal mixing bowl.  Add the salt and beat with an electric mixture starting on low and slowly climbing to high speed.  Mix in the vanilla and then the sugar, 1 Tablespoon at a time until very stiff pearks form.  Set aside.

7.  Line 2 baking sheets with parchment paper.  Punch down the dough and divide in half.  Lightly dust the work surface and roll out one half of the dough to a 20 x 10 rectangle.  Spread half the meringue onto the dough, leaving a half inch edge around the dough.  Sprinkle the first half with cinnamon and sugar, then the chocolates, and finally the hazelnuts.  Roll up starting with the long end.  Pinch the seams together.  Gather in a circle and pinch the seams closed.  Using kitchen shears make cuts about 1 1/2 inches apart into the outside edge of the dough.

8.  Repeat the rolling of the dough and spreading the meringue on the second piece of dough.  Sprinkle with sugar, ginger, lemon zest, cranberries, almonds, then the white chocolate chips.  Roll up starting with the long end.  Gather in a circle and pinch the seams closed.  Using kitchen shears make cuts about 1 1/2 inches apart into the outside edge of the dough.

9.  Put 1 meringue coffee cake on each cookie sheet and cover with plastic wrap.  Allow to rise for 1-2 hours or until the cakes almost double. 

10.  Preheat the oven to 350 degrees.  Brush the tops of the cakes with an egg wash and sprinkle with sugar.  Bake for 30 minutes or until golden brown.  The cakes will sound hollow when tapped. 

11.  Remove from oven and slide the parchment paper onto the table.  Loosen the cakes from the parchment and cool on a wire rack for 15 minutes. 

12.  Dust with powdered sugar, cocoa, or drizzle chocolate over cakes and serve with coffee.

                              

This post is linked to:

Not Baaad Sundays, Mommy's Kitchen

Your Recipe, My Kitchen, Meatless Mondays

Sweets for a Saturday

Chicken Tortilla Soup

   The ladies on the What's Cooking? board on The Nest decided to do an easy weeknight meal recipe swap this month.  I was excited by the recipe I received.  I had been wanting to make chicken tortilla soup for weeks now but just haven't gotten in on my menu plan.  The recipe is from Katie at So Tasty, So Yummy.

   Tonight for dinner we had the delicious chicken tortilla soup.  If I could only use one word to describe it that word would be fresh.  It tasted like the farmer's market to me.  It had a great tomato flavor combined with fresh cilantro and hints of cumin.  Topped with homemade tortilla chips, Mexican cheeses, and more cilantro it was a light, refreshing soup.

Chicken Tortilla Soup (adapted from Katie and The Williams-Sonoma Cookbook)

2 T. olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1/4 c. cilantro, chopped
1 can Rotel diced tomatoes with chiles
3 t. ground cumin
4 c. chicken broth
2 boneless, skinless chicken breasts, chopped
1 (4 oz) can diced chilies
1 t.black pepper
4 corn tortillas
2 t. sea salt
1/4 c. Mexican blend cheese
1/4 c. sour cream
Juice of half a lime
1 medium avocado

1.  In a frying pan heat 1 T. oil.  Add the onion, garlic, and 1 T. cilantro and saute for 8 minutes. 

2.  Put the sauteed mixture into a food processor with the tomatoes and process until smooth.

3.  Heat the remaining oil in the frying pan and add the tomato mixture and the cumin.  Cook, stirring often, for 5 minutes.

4.  Pour mixture into a saucepan over medium heat.  Add in the chicken broth and simmer for 20 minutes. Add in the chicken, chilies, and black pepper.  Cook for an additional 15 minutes.

5.  Meanwhile, heat the oven to 400 degrees.  Cut the tortillas into skinny strips.  Place on a baking sheet and spray with cooking spray.  Sprinkle with sea salt.  Bake 7-9 minutes or until crisp.

6.  To serve ladle soup into a bowl.  Top with a small spoon of sour cream, a bit of cilantro, a sprinkle of cheese, a slice of avocado, and 4 or 5 tortilla strips.  Drizzle with lime juice.

This post linked to:

It's A Keeper Thursday, Frugal Food Thursday

Fat Camp Friday, What's Cookin' in the Kitchen?

Cooking Thursdays, Recipe Swap Thursdays

Chocolate Chip Cookie Dough Brownies: Online Bakesale for Japan

   While reading a few of my favorite blogger's blogs, I saw several posts about an oline bakesale to help benefit the victims of the earthquake and tsunami in Japan.  Sabrina from The Tomato Tart has put together an amazing group of food bloggers and professional bakers from around the world who will donate baked goods for an online bakesale on March 30.  All money raised from the bakesale will go to Second Harvest Japan.

     I am glad to be helping and will be donating a baked good for this worthy cause.  I'll be making a dozen of my Chocolate Chip Cookie Dough Brownies.  Along with the brownies I'll be sending a bag of my homemade peppermint mocha coffee blend.  Both treats go up for auction on March 30 at The Tomato Tart.  Stop by the website in advance to see pictures of what will be auctioned off in the bake sale. 

Chocolate Chip Cookie Dough Brownies

Peppermint Mocha Coffee Blend



This post linked to:

Tuesday Night Supper Club, What's Cooking Wednesday

What's on Your Plate?  Real Food Wednesdays

Sweets for a Saturday

Tea Party Takeover: Tea Blends, Bruschetta, and Mini Quiches

   This month Foodbuzz and Electrolux have partnered together to host a Top 9 Tea Party Takeover for a good cause on Friday, March 25th on Foodbuzz.    Electrolux and Kelly Ripa have partnered to support the Ovarian Cancer Research Fund whose mission is to fund research to find a method of early detection and ultimately a cure for Ovarian Cancer.  They have created a website to help select the perfect tea party outfit for Kelly's Tea Party for a Cause.  Please visit http://www.kelly-confidential.com/ to help choose the outfit.  For every vote Electrolux will donate $1 to the Ovarian Cancer Research Fund.    

  In order to join in the Top 9 Tea Party Takeover bloggers were asked to create the perfect tea party recipe.  The tea part was easy.  I immediately went to the tea blends I created earlier this witer because what's a tea party without a great tea?  I chose two blends; a bold lemon tea blend and a milder citrus green tea blend.

  Next on the list was to create a few recipes for the tea party.  Whenever I think of a tea party I think of finger foods.  After running through a list of recipes I frequently make I decided on bruschetta and mini quiches.  Both have big flavors but are small enough to pick up and pop in your mouth.  They are both easy to make and perfect for a tea party with your friends.

Lemon Black Tea Blend: (my own creation)

1 c. loose black tea

1 T. dried lemon peel
1 t. lemon extract

1. Put the black tea into a bowl. Add in the lemon peel and lemon extract. Stir well. Let sit for 10 minutes to dry then package in a zip top bag or place in a tin.

2.  To make the the put 1 or 2 teaspoons of the dried tea blend in a tea ball and steep in just boiling water for 3-4 minutes.  Serve with lemon and honey.

Citrus Green Tea Blend: (my own creation)

1 c. loose green tea

1 T. dried orange peel

1 T. dried lemon peel

½ t. cinnamon

1 T. dried cherries (optional)

1. Place the green tea in a bowl. Add in the orange and lemon peels. Sprinkle in the cinnamon. Add cherries if desired. Mix well and package in a zip top bag or a tin.

 
2.  To make tea add 1 or 2 teaspoons of tea blend to a tea ball.  Steep in just boiling water for 5 mintues.  Serve with lemon, candied lemon and orange peels, and honey.
 
Bruschetta (adapted from All Recipes)

1 (14.5 oz) can of Muir Glen fire roasted tomatoes

½ c. sun-dried tomatoes, packed in oil

3 cloves garlic, minced

¼ c. olive oil
2 T. balsamic vinegar
1 t. Italian seasonings
½ t. salt
½ t. black pepper
1 French baguette
1 c. shredded mozzarella cheese

1. Preheat the oven to the broiler setting.

2. In a large bowl combine the tomatoes in their juice, diced sun-dried tomatoes, garlic, and olive oil. Slowly mix in the vinegar. Stir in the Italian seasonings, salt, and pepper.

3. Cut the baguette into ½ inch pieces and place on a baking sheet. Top each baguette with 1 T. of bruschetta and sprinkle with cheese.

4. Broil for 3-5 minutes (6 inches from heat) until cheese is brown and baguette is crispy.

Mini Spinach and Cheese Quiche Cups (adapted from Allrecipes)


3 oz. cream cheese (I used 1/3 less fat)
½ c. reduced fat sour cream
2 eggs, beaten

½ c. cheddar cheese

¼ c. pepper jack cheese
1 ½ c. fresh spinach, chopped
3 T. chopped onion
½ t. salt
½ t. black pepper
½ t. oregano
1 (10 oz) can refrigerated biscuits

1. Preheat the oven to 375 degrees.

2. In a large bowl mix the cream cheese and sour cream until well blended. Beat in the eggs and mix well. Stir in the cheeses.

3. In a small pan heat the oil over medium heat. Add the onion and cook 3 minutes. Toss in the spinach and cook an additional 3 minutes. Add the spinach mixture to the egg mixture stirring constantly.

4. Stir in the salt, pepper, and oregano. Set aside.

5. Spray a muffin pan with cooking spray. Press 1 biscuit into the bottom and sides of 10 muffin cups. Add about 1 ½ T. of the quiche filling to each.

6. Bake for 20-22 minutes or until a toothpick comes out clean. Let sit for 5 minutes and then serve.

This post linked to:

Not Baaad Sundays, Seasonal Sundays

Mommy's Kitchen, Meatless Mondays

Tuesdays at the Table, Made from Scratch Tuesdays

Babovka (Slovak Pound Cake)

   The What's Baking? challenge for March was hosted by Amanda, from Our Italian Kitchen. The theme she has chosen is Bake From Your Nationality/Heritage, in honor of St. Patrick's Day!  I am Welsh on my mother's side and Slovak on my father's side so I immediately began searching for recipes.  When I was younger my paternal grandmother and her sisters used to cook a lot of Slovak and Polish food so I grew up having Halusky, Paska, Stuffed Cabbage, etc., but we never really had any of the Slovak baked goods.

   I went to the Slovak Republic website and looked up recipes for Slovak baked goods.  I found two that sounded amazing.  One was like a crepe, which I've made before, so I decided to go with the Babovka.  Babovka is Slovak Pound Cake, generally made in two layers, vanilla and chocolate.  It sounded yummy and the ingredients were ones I already had in my kitchen.

  I loved how beautiful it looked when it came out of the oven. It was golden brown on the outside but the inside was a swirl of vanilla and chocolate.  So pretty.  I topped it off the traditional way with powdered sugar. It is also suggested that the more modern way is to top it with nuts, raisins, or poured chocolate.

  I need to say that this cake is not sweet the way American cakes are sweet.  It has a slight sweetness to it.  It also isn't as heavy as American pound cake.  I liked it, it was good, but it's hard to describe the actual taste because it's unlike anything I've ever had.

Babovka (Slovak Pound Cake) (adapted from Slovak Republic website)
4 eggs, separated
1 1/2 c. powdered sugar
1 1/4 c. flour
1/3 c. vegetable oil
1/3 c. applesauce
2/3 c. hot water
1 T. + 1 t. baking powder
2 t. vanilla
1 T. cocoa powder

1.  Preheat the oven to 350 degrees.  Grease a bundt pan.

2.  Separate the eggs putting the egg yolks into a large bowl and the egg whites into a small bowl. 

3.  Mix the sugar with the egg yolks.  Slowly add in the oil, applesauce, and hot water.  Mix well.  Slowly mix in the flour and baking powder until smooth.

4.  With a hand mixer beat the egg whites until they triple in size.  Fold the egg whites into the batter with a spatula until just blended.  Mix in vanilla.

5.  Pour half the batter into a bundt pan.  Add the cocoa powder into the remaining batter and stir well.  Slowly pour chocolate batter over top of the vanilla batter.

6.  Bake for 45 minutes or until a toothpick comes out clean.  Let cool for 15 minutes then flip onto a pretty plate.  Dust with powdered sugar and serve.


**This recipe made a fairly small bundt cake portion.  If you want a large cake that fills up the bundt pan, double this recipe.**

This post linked to:

It's a Keeper Thursday, Frugal Food Thursday

Friday Potluck, Fat Camp Friday

Sweets for a Saturday

Chicken Cacciatore

  I was excited when the ladies on The Nest's What's Cooking board decided to do a recipe swap.  The first recipes were chicken recipes.  Now we have chicken at our house at least once a week so I was anxious to get and try a new chicken recipe.  My recipe is from Eli311.  She doesn't have a cooking blog but the recipe she gave me for Chicken Cacciatore looked awesome!  I couldn't wait to try it.

  It was awesome!  Even my husband who gets tired of chicken thought it was a keeper.  The sauce really thickens up as it cooks and the chicken becomes very tender.  In addition, the capers add a fabulous flavor to this dish.  The fresh peppers, onions, and garlic really round out the cacciatore.

Chicken Cacciatore (adapted from Eli311)
3 large boneless, skinless chicken breasts
2 t. salt
1 t. black pepper
1/2 c. flour
3 T. olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 onion, chopped
3 garlic cloves, minced
1/2 c. dry white wine
1/2 c. chicken broth
1 (28 oz) can diced tomatoes
3 T. capers, drained
1 t. oregano
1 t. parsley

1.  Cut each chicken breast in half so that you have 6 pieces total.  Sprinkle each piece with salt and pepper. 

2.  Put flour on a plate and dredge the chicken through the flour. 

3.  Heat 2 T. oil in a skillet over medium high heat.  Saute the chicken until browned, about 5 minutes on each side.  Put chicken on a plate and set aside.

4.  In the same skillet heat remaining oil.  Add red pepper, green pepper, onion, and garlic.  Saute 4-5 minutes or until tender.  Add wine and simmer about 5 minutes.

5.  Add the tomatoes, broth, capers, oregano, and parsley.  Heat 3-4 minutes.  Return chicken to the pan and coat them with the sauce.  Simmer for 20 minutes or until chicken is cooked through.

This post is linked to:

Made from Scratch Tuesdays, Tuesday Night Supper Club
Dr. Laura's Tasty Tuesdays, Tuesdays at the Table
What's Cooking Wednesday, Real Food Wednesdays

Cheddar Jalapeno Bread

    I love a good, homemade bread.  It doesn't really matter what kind, I'm totally, completely in love with bread.  I recently found a recipe for Jalapeno Cheddar bread.  I had just had a jalapeno cheddar bagel and it was so delicious I had to try this bread.

    The biggest surprise of this bread was how high it rose and how fluffy it was.  The dough was so sticky and heavy I thought for sure it wouldn't rise.  When the dough went into the oven it was even with the top of the pan but once in the oven it really rose.  The bread was crisp on the outside and soft on the inside.  It had a slight spiciness from the jalapenos and a rich note from the cheddar.  It was a great bread to eat just plain as it had tons of flavors.

Jalapeno Cheddar Bread (adapted from Cook, Pray, Love )

1 packet of yeast
1/4 c. warm water
4 T. butter, melted
1 egg
3 1/2 c. bread flour
4 jalapenos, stemmed, seeded, and diced
1 1/2 c. shredded cheddar cheese
1 c. lowfat milk
1 t. sugar
1 t. salt
1/2 t. black pepper

1.  Pour the yeast into a small bowl and add the warm water.  Mix gently and let sit 5 minutes.

2.  In a large bowl mix the butter, egg, and milk.  Whisk.  Add in the yeast and water mixture.  Whisk again.

3.  Add the salt, sugar, pepper, and flour to the liquid mixture and mix well. 

4.  Turn the dough on to a floured surface and knead for ten minutes or until dough is smooth.  Roll the dough into a ball and place in a greased bowl.  Cover with a towel and let rise for 2 hours in a warm place-it should double.

5.  Turn the dough out onto a floured surface and slowly knead the jalapenos and cheddar into the dough, a little at a time.  If the dough becomes sticky add more flour (up to 1/4 cup). 

6.  Once the jalapenos and cheddar are mixed in, put the dough into a greased bread pan.  Cover again with the towel and let rise an additional 2 hours. 

7.  Preheat the oven to 350 degrees.  Bake the bread for 50-55 minutes or until a toothpick comes out clean.  Let cool in pan for 10 minutes.

This post linked to:

Not Baaad Sundays, Potluck Sunday

Meatless Mondays, Your Recipe, My Kitchen

Private by James Patterson and Maxine Paetro

I recently finished listening to Private by James Patterson and Maxine Paetro on audio CD. The novel revolves around Jack Morgan, a former marine helicopter pilot who runs the world renowned investigation company, Private. Private is the investigative firm to the stars because of their discretion, ability to keep dark secrets, their advanced forensic labs, and the amazing, hard working staff.


This book is alive with new plots at every turn. There are three main stories going on throughout the novel. Jack’s uncle is seeking information about a possible fix going on in the NFL. A friend of Jack’s is brutally murdered and his best friend is the only suspect in the case. Finally, there are the schoolgirl slayings. High school aged girls are turning up dead at a rapid pace with no clues in sight.

While Jack and his Private team work diligently to solve all three of these cases, there is plenty of personal strife in his life as well. His twin brother has a huge gambling debt that the mob is looking for him to pay, he gets a daily death threat, a memory from the past that wants to break through is always on the edge of his mind, and his love life is a mess.

The book is action packed with twists and turns in each of the cases as well as Jack’s personal life. Toward the end of the book the cases start coming together and even start overlapping. The explosive conclusions of all the cases kept me on the edge of my seat. Some of the events were easy to spot coming while some came crashing out of nowhere. In any case, there were enough clues throughout the book to keep me guessing, but also enough so that I was able to figure a few things out on my own.

There were times when I was so into what I was listening to that I would sit in the driveway for 5-10 additional minutes just so I could finish a chapter before going into my house. I am excited that there is talk of this being a new series in the works. The characters are strong willed, loyal people, but they all have their faults which make them realistic. I can’t wait for the second book in the series!

I give this book 4 ½ stars out of 5.

Loaded Baked Potato Dip

   I found this dip while searching the web for something different from what I normally make.  This dip was a HUGE hit at our latest party.  It is creamy and tastes faintly of potatoes.  Plus it has bacon and cheese on top of it.  I served it with crispy waffle fries and it tasted just like a loaded potato skin.  Our guests gobbled it up and it's a great dip for kids too.

Loaded Baked Potato Dip (adapted from MyRecipes)

5 slices bacon, cooked and crumbled
1 1/2 c. lowfat sour cream
1 c. cream cheese
1/2 c. instant potato flakes
2 c. cheddar cheese
1/3 c. sliced fresh chives
2 t. hot sauce
1 t. black pepper
1 large bag waffle fries

1.  Stir together sour cream, cream cheese, and potato flakes.  Mix in half the bacon, half the cheese, and half the chives.  Add in the hot sauce and black pepper and mix until everything is well combined.

2.  Pour dip into a 8x8 baking pan.  Top with remaining cheese.  Refrigerate for up to one day.

3.  Twenty minutes before serving preheat the oven to 375 degrees.  Place dip in the oven for 15 minutes.  Remove and top with bacon and chives.  Serve with crispy waffle fries.

This post linked to:

Frugal Food Thursdays, Cooking Thursday

Recipe Swap Thursday, Fat Camp Friday

Friday Potluck, Not Baaad Sundays

King Cake for Mardi Gras

  I almost forgot about Mardi Gras this year.  It totally slipped my mind as I prepared to start the Maryland School Assessments this week with my students.  I saw a post about King Cake this weekend and as I am newly a King this year, I thought it would be neat to make this treat for Mardi Gras.

  I didn't know much about the King Cake, so I looked up some information on it.  The concept of the King Cake is to make a cinnamon raisin roll cake with a hidden plastic baby inside of it.  The person who gets the piece with the baby wins a prize.  The cake is usually decorated with a sweet icing and colored sugar in the colors of Mardi Gras.

 This cake smelled wonderful as it was rising.  The spices really scented the air.  The filling was sweet and sticky almost like the filling in a cinnamon roll.  The cake didn't rise as much as I would have liked, but it still came out golden brown looked great.  The dough was slightly sweet but the filling is the star of the show.  It's sweet and spicy with hints of bourbon-perfect for Mardi Gras!  The cake is finished off with a light sugar icing and sprinkled with green, purple, and yellow colored sugars. 

King Cake (adapted from Homemade by Holman)

Dough:
1/2 c. low fat milk
3 T. butter
1 package dry active yeast

1/3 c. warm water (110 degrees)

1/4 c. sugar
1 egg
1 t. salt
1/2 t. nutmeg

1/2 t. cinnamon

2 3/4c. flour

Filling:
2/3 c. brown sugar
2 t. cinnamon
1/3 c. flour
1/4 c. raisins and dried cranberries mixed
2 T. bourbon
1/4c. melted butter

Icing:
1 c. powdered sugar
1 T. low fat milk
1 T.lemon juice

Yellow, green, and purple decorating sugars

1.  Bring the milk just to a boil in a small saucepan.  Remove from heat and add in the butter.  Mix until butter is melted then set aside to cool.

2.  In a large mixing bowl combine warm water, 1 T. sugar, and yeast.  Let sit for 10 minutes or until creamy and starting to bubble.

3. Add the room temperature milk mixture to the yeast mixture.  Whisk in the egg.  Mix in the remaining sugar, salt, nutmeg, and cinnamon.  Slowly beat in the flour until the dough comes together in a ball.  Turn onto a floured surface and knead for 6-8 minutes,until smooth.

4.  Lightly oil a large bowl and place the dough in it.  Turn over to coat with oil.  Cover with a clean dish cloth and let sit in a warm spot for 2 hours or until dough has doubled.

5.  Place the raisin/cranberry mixture into a small bowl and cover with bourbon.  Let sit until ready to make the filling.

6.  To make the filling combine the brown sugar, cinnamon, and flour.  Dump any bourbon not absorbed by the raisin mixture then add the raisin mixture to the brown sugar.  Pour melted butter over top and mix until crumbly.

7. Punch dough down and turn out onto a lightly floured surface.  Roll into a 10 x 16 rectangle.  Sprinkle evenly with the filling.  Start from the long end and roll up like a jellyroll. Bring the ends together and pinch closed, forming an oval.  Place on a greased cookie sheet. 

8. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals.  Let the dough rise again for 1 hour or until the dough doubles in size.

9. Preheat the oven to 375 degrees.  Bake the dough for 30 minutes.  Frost with the powdered sugar icing while still warm.  Sprinkle with the colored sugar and serve.

This post linked to:

Made from Scratch Tuesdays, Tuesdays at the Table

Tuesday Night Supper Club, Dr. Laura's Tasty Tuesdays

What's Cooking Wednesday, Real Food Wednesday

What's on Your Plate?, Sweets for a Saturday

Chicken Stuffed with Spinach, Feta, and Pine Nuts

  I'm always looking for new chicken recipes.  I recently came across one stuffed with spinach, feta, and pine nuts that called my name.  All of my favorites stuffed inside of a chicken breast.  The flavors in this chicken dish meld wonderfully together.  I had some of the filling leftover so I decided to crumble it over top of the chicken which made it even better.  The lemon juice put just enough citrus into this dish to tie it all together.  I served it over couscous which was a great addition to the chicken.

Chicken Stuffed with Spinach, Feta, and Pine Nuts (adapted from Cooking Light )

2 T. olive oil, divided
5 oz. spinach, chopped
3 garlic cloves, minced
1 t. fresh lemon juice
1/2 c. crumbled feta
2 T. pine nuts, toasted
2 T. fresh lemon juice
4 boneless chicken breasts
1 t. salt
1 t. black pepper
2 T. white wine


1.  Preheat oven to 350 degrees. 

2.  Heat olive oil in a large skillet over medium heat.  Add spinach, garlic, and 1 t. lemon juice.  Saute 4-5 minutes or until spinach wilts.  Remove spinach mixture and place in a bowl.   Mix the feta, pine nuts, and 1 T. lemon juice with the spinach mixture. 

3.  Cut a horizontal slit in the chicken breast, going about 3/4 of the way through.  Stuff the slit with the spinach mixture.  Sprinkle chicken breasts with salt and pepper.

4.  Heat the other 1 T. olive oil in the skillet over medium heat.  Add in the chicken breasts and cook for 3-4 minutes on each side.  Remove and place in a baking dish.

5.  Pour remaining lemon juice and white wine over top of chicken breasts, along with any additional spinach mixture.  Bake for 25-30 minutes or until chicken is cooked all the way through.

This post linked to:

Seasonal Sundays, Mommy's kitchen

Not Baaad Sunday

Korean Style Short Ribs

  I recently saw a picture of Korean Short Ribs on a blog I follow.  They looked incredible.  I've never had short ribs before but the recipe sounded simple and delicious.  I went to the market and had to ask for help in the meat department finding the short ribs.  The recipe called for 5 pounds of them, but all my market had left were 2 1/2 pounds, so I took them.

  One thing I loved about this recipe was that it went in the crock-pot and I could leave it while I went to work.  I got a text in the middle of the day from my husband telling me how good the short ribs smelled.  When I walked in the house that night it was all I could do not to run to the crock-pot and have my dinner.

  The short ribs were so tender.  They were easily cut with a fork and well with brown rice.  The sauce had a fant Bar-B-Que and Asian flare it.  It was really good.  My husband immediately told me to keep this recipe as we'd have it again soon.  I had two cups of the sauce leftover so I froze it to later use with tofu stir fry.  Overall this was a great dish that we'll be having again soon!

Korean Style Short Ribs (adapted from Joelen's Culinary Adventures)

1 c. soy sauce

1 c. pakced light brown sugar

4 T. seasame oil
3 T. red wine vinegar
2 T. fresh ginger, minced
6 cloves garlic, minced
1/2 c. water
1 t. red pepper
1 t. ginger
1 t. black pepper
2 1/2 pounds beef short ribs (I went with boneless)
2 green onions, sliced

1.  Mix the soy sauce, brown sugar, seasame oil, vinegar, fresh ginger, garlic, and water in the crockpot, stirring until the brown sugar is well incorporated.  Sprinkle in the red pepper, ginger, and black pepper.  Mix well.

2.  Place the ribs in the crock-pot and spoon sauce over top of ribs.  Cover and cook on low for 8 hours.

3.  Remove ribs from crock and serve over rice.  Top with green onions.

This post is linked to:

It's A Keeper, Frugal Food Thursdays

Recipe Swap Thursdays, Fat Camp Friday

Friday Potluck