Ginger Peach Sorbet

      A few weeks ago we went to Sonoma Grille in Pittsburgh.  It was the best lunch we had in the city all week.  We started out with a mushroom flatbread then I had homemade pasta with vodka sauce while Frank had lo mein with tofu.  Our fabulous meal was finished off with homemade sorbet.  The sorbet was fruity and very tart.  It was paired with a sweet wafer roll cookie.  The tartness of the sorbet was offset by the sweetness in the cookie and the combination was the perfect ending to our meal.

     Every since that meal I've been wanting to make my own sorbet but I don't have an ice cream maker so I've been putting it off.  When I opened my Vegetarian Times this month I was so excited to see a peach sorbet that didn't require an ice cream maker!  I couldn't wait to make it and just happened to have a few ripe peaches that needed to be used up.

     This recipe is very easy to make.  The hardest part is waiting for the sorbet to freeze.  I ended up making it with white wine but I think blending it with champagne would be even better.  The sorbet was tart and tasted of peaches and spices.  At 121 calories for a half cup serving it's a delicious and healthy summer dessert.  I even went to the store and bought a container of wafer roll cookies to eat with the sorbet.

Ginger Peach Sorbet  (adapted from Vegetarian Times Magazine)
4 large peaches
1/3 c. sugar
4 (1/4 inch thick) slices fresh ginger
1 T. lemon juice
1 T. orange juice
1/2 t. nutmeg
1 t. dried lemon peel (or 2 t. lemon zest)
6 T. white wine (or champagne)

1.  Cut an X on the bottom of the peaches and place them in a deep mixing bowl.  Pour boiling water over top of them and allow to sit for 5 minutes.  Drain and rinse under cold water.  Peel the peaches.

2.  Remove the pits from the peaches and then dice.

3.  In a large saucepan combine the peaches, sugar, ginger, lemon juice, orange juice, nutmeg, and lemon peel.  Bring the mixture to a boil over medium high heat.  Reduce the heat to low and simmer for 5 minutes.

4.  Remove the ginger pieces and pour the peach mixture into a food processor.  Blend until smooth.

5.  Pour the peach mixture into silicone molds (I used 10 silicone muffin cups) or pour into a muffin tin.  Press plastic wrap on the surface of the mold and freeze for 3-4 hours or until completely frozen.

6.  When ready to make the sorbet combine the frozen peach mixture with the white wine and process until smooth.  Serve immediately or freeze until ready to serve.

This post linked to:
Foodie Friday, Foodtastic Friday, Shine on Friday, Sweets for a Saturday, Sweet Saturday,

Baked Sweet and Sour Chicken with Fried Rice

    I've been seeing a recipe for baked sweet and sour chicken all over Pinterest lately.  I was very skeptical of the recipe because the sauce is so simple.  I was also concerned about the long time the chicken had to cook in the oven.  I thought it might turn out dry.  After looking at this recipe at least twenty times I put it on my menu plan last week.

     Turns out all my worries were for nothing.  This may actually be the best sweet and sour chicken I've ever had.  My husband really liked it as well so I know it was good!  The chicken was extremely tender and moist.  The sauce almost caramelizes on the chicken and has a wonderful flavor.  We had fried rice with ours according to the recipe but next time I think we'll have white rice because the flavor of the chicken was so delicious we didn't need the additional flavor of the fried rice.

Baked Sweet and Sour Chicken with Fried Rice (adapted from Life as a Lofthouse)
For the Chicken:

3 boneless chicken breasts

1 t. salt

1 t. black pepper

1 c. cornstarch

2 eggs, beaten

3 T. olive oil

For the sauce:

1/3 c. sugar

4 T. ketchup

1/2 c. vinegar

2 T. honey

1 T. soy sauce

1 t. garlic salt

1 t. black pepper

1.  Preheat the oven to 350 degrees.

2.   Rinse the chicken breasts and cut into cubes. Season with the salt and pepper.  Pour the cornstarch into a shallow dish and the beaten eggs in another shallow dish.  Dip the chicken into the cornstarch and then dip into the eggs.  

3.  Heat the olive oil in a large skillet over medium high heat.  Cook the chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. 

4.  Mix all of the ingredients for the  sweet and sour sauce in a bowl. Whisk until well combined and then pour evenly over the chicken. Bake for 30 minutes turning once.  Increase the oven temperature to 400 degrees.  Turn the chicken again and continue cooking for 15 minutes. Remove from oven and serve with rice.

Fried Rice                                                                                             

2 c. cooked white rice

3 T. sesame oil

1 c. frozen peas and carrots

1/2 small onion, chopped

2 t. minced garlic

1 T. teriyaki sauce

1 egg, slightly beaten

1/4 c. soy sauce

1 t. black pepper

1.  Heat the sesame oil in a medium skillet over medium high heat.  Add in the peas, carrots, onion, and garlic. Stir fry until tender. 

2.  Lower the heat to medium low and push the mixture off to one side.   Pour the egg on the other side of the skillet and stir fry until scrambled. 

3.  Add the rice, teriyaki, soy sauce, and pepper.  Stir well and cook for an additional 2-3 minutes or until the rice is heated through.  

This post linked to: 
Fantastic Thursdays,  Tasty Thursdays, Full Plate Thursdays, Tastetastic Thursdays, 

Cumin Spiced Fish Tacos with Avocado Salsa

    Summer is one of the hardest times for me to maintain my weight.  I don't work in the summer so I'm home most of the day and able to grab a snack whenever I want one.  When I'm at school, I barely have a minute to run to the bathroom let alone eat something.  So in addition to exercising three days a week this summer, we've been putting in all of our meals on MyFitnessPal.  It's made us really aware of what we're actually eating which has been very helpful.


     I've been looking to my Cooking Light magazine to help me find healthier dinners.  Last night we tried their fish tacos.  The tacos are supposed to have avocado mango salsa on them, but I left out the mango and added in some red pepper.  The salsa is fresh tasting and adds gorgeous colors to the fish.  The fish itself is simply seasoned and is delicious.  This is a quick and healthy weeknight meal.


Cumin Spiced Fish Tacos with Avocado Salsa (adapted from Cooking Light)
2 t. cumin
1 t. salt
1 t. paprika
1 t. black pepper
2 garlic cloves, minced
1 lb. tilapia fillets
2 t. olive oil
1 avocado, seeded and chopped
1/4 c. green onions, chopped
1/4 c. red onions, chopped
1/4 c. red pepper, chopped
1 T. lime juice
1 jalapeno pepper, seeded and minced
1/2 t. salt
1/2 t. pepper 
6 tortillas 

1.  In a small bowl combine the avocado, green onions, red onions, red pepper, lime juice, jalapeno pepper, salt, and pepper.  Mix well to combine.  Refrigerate until ready to serve.

2.   In a small bowl combine the cumin, salt, paprika, pepper, and garlic cloves.  Mix well.

3.  Heat the olive oil in a large skillet over medium high heat.  Rub the spice mixture all over the fish and place them in the skillet.  Heat for 2-3 minutes per side or until cooked through.

4.  Cut the fish into pieces and divide among the tortillas.  Top with 1 tablespoon of the avocado salsa.  Roll the tortilla and top with light sour cream if desired.

This post linked to:
Trick or Treat Tuesdays, Totally Tasty Tuesdays, Tempt My Tummy Tuesdays, Tasty Tuesdays, Recipe Box Wednesdays, What's Cooking Wednesdays,

Melynda's Labor Day Blogfest and Book Fair!

      This week Wayman Publishing is throwing a Blogfest and Book Fair giveaway to honor Melynda Fleury for her brave fight against diabetes.  This will be a 3 part giveaway to get everyone involved in reading and this giveaway! Look below to see the fabulous prizes!

1) Unlimited free downloads of their TOP TEN Bestselling Books to all entrants of this giveaway from September 2 through September 4.

2) Mommy Blog Designs, a blog designer with an AWESOME reputation for her service and blog designs throughout the blogosphere, has also agreed to contribute one of her Premade Designs with full package ($269 Value) for FREE to one lucky winner!

3) We are also giving away $200 PayPal Cash!



 Wayman Publishing  and our other hosts who've helped organize this giveaway (voiceBoks, Linkie's Contest Linkies, Mommy Blog Designs, and Terri's Little Haven) thank you for your participation!

a Rafflecopter giveaway

Join us for the Ultimate #Blogfest Book Fair! Unlimited downloads, cash, & a brand new blog design! voiceboks.com/community/page…
— voiceBoks Giveaways (@vBGiveaways) August 25, 2012

Guest Post from Bo Briar author of Morgan Hall

Gothic Fiction - What is it and how did it come about?
And why it is a must-read genre…

     Gothic fiction, also known as Gothic horror combines elements of both horror and romance. The first ever gothic novel is regarded to be The Castle of Otranto by the English author Horace Walpole back in 1764 – so he would have effectively pioneered the genre.

     Gothic fiction feeds on a pleasing sort of terror mixed with elements of romance. It is dark, exciting, mysterious, melodramatic, full of deep and passionate feelings and oodles of atmosphere. It is intimately associated with the Gothic Revival architecture of that era and in the same way rejects clarity and rationalism preferring the joys of extreme emotion, the thrills of fearfulness and awe inherent in the sublime, as well as a quest for atmosphere. 

     It is important to understand that the ruins of gothic buildings were very much linked to strong emotions as they represented the inevitable decay and collapse of human creations. English landscape parks of the time would even add fake ruins for this kind of effect and feeling. Medieval buildings were seen by English Gothic writers as representing a dark and terrifying period, of harsh laws enforced by heavy punishments including torture – an era steeped in mystery, fanaticism for example anti-Catholicism and the Inquisition, and superstitious rituals. 

     There are a number of prominent features of Gothic fiction. These include both psychological and physical terror, mystery, secrets, darkness, decay, death, the supernatural, ghosts, haunted houses, elaborate but crumbling castles and Gothic architecture, hereditary curses and madness.
Gothic fiction characters often include Byronic heroes, tyrants, evil villains, maniacs and madmen, femmes fatales, persecuted maidens, insane women, magicians, paranormal characters for example vampires, werewolves and monsters, ghosts, the Devil and so forth.

     All of this put together with clever twists in the storyline makes Gothic Fiction a fascinating read. Taking the reader out of reality and pushing them out of their comfort zone – into a world of decaying beauty, deep passions and dark secrets. Where love can be eternal and anything and everything can happen in the stormiest yet most breath-taking ways. It is a genre that guarantees that while reading, you will leave this everyday world behind and step into a whole new other – leagues away from everything you’d come to know.

     My novel Morgan Hall is everything a Gothic novel should be – almost all of the above. In addition to this, I have also moved all of that as it is, literally, into our modern world, and you will be able to relate to the characters and what they are feeling but still be left with that very overwhelming Gothic rush and that sense of “wow”!

     So come and have a go – experience “Morgan Hall” by Bo Briar.

 

Love never dies, and revenge never sleeps in Morgan Hall…

      Morgan Hall, a desolate country estate, has been in Lady Christie Morgan’s family for almost 400 years. A family cursed by eternal tragedy, and now Christie is the last Morgan.
Apparitions appear, sparking a chain of horrifying occurrences involving Christie and the two men who love her: Anthony Longfield-Lothian and Tristan Ely.

     A saga of mystery and sordid family history weaves intrigue for the passionate love triangle. Past and present war as the secrets of three aristocratic families unfold – resurfacing in a spine-chilling mystery of passion and lust, ghostly happenings, and blood-curdling murders.

      Emotions run high as their world spins wildly out of control. Are they all cursed to repeat the grizzly past? Does sweet revenge claim its prize?

Morgan Hall.
 

Bo welcomes you to her website at: www.bobriar.com
Feel free to email Bo at: bobriar1@gmail.com

Pate a Choux Swans: Daring Bakers

     Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!

      I was extremely nervous to try this beautiful dessert. I kept putting it off until finally it was the last day of summer before I had to return to work and I knew it had to be made. The pate a choux came together much easier then I thought it would. I didn't have any problems piping the swans and body onto the parchment paper.  It's important to keep a close watch on the pate a choux while it is baking.  It can go from golden to crispy in a minute.

     After taking them out of the oven I used a small serrated knife to cut the bodies into pieces.  I ended up breaking a few of them but for the most part they were simple to cut.  I then started making the cream filling.  Initially I wanted to make vanilla and chocolate pastry cream but while I was looking in the refrigerator I noticed a lonely jar of lemon curd that was begging to be used so I made a lemon cream as well.

     The swans were beautiful when they were put together.  My favorites were the lemon ones.  The lemon cream was sweet, tart, and fluffy which tasted great with the delicate swans.  I ended up adding whipped cream to the coffee cream because the flavor was too overwhelming without it.

    I took these into school for the first day of work and the teachers raved about them.  They couldn't agree on a favorite flavor but several teachers told me how cute they would be as dessert at a baby shower.   Since these were easier to make then I first thought, though still very time consuming, I can't wait to try and make them into different shapes.  I'd also like to try a few different fillings as well.


Pate a Choux Swans (recipe from Good Housekeeping Illustrated Guide to Cooking, 1980 edition.)
1/2 c. butter (1 stick)
1 c. water
1/2 t. salt
1 c. flour
4 eggs

1.  Line two baking pans with parchment paper.  Preheat the oven to 375 degrees.

2.  Combine the butter, water, and salt in a small saucepan over medium heat.  Cook until the butter is melted.  Remove from stove.

3.  Add the flour to the saucepan and beat the mixture until the dough pulls away from the side of the pan. 

4.  Add in the eggs one at a time, beating well after each addition.  The mixture should be glossy, smooth, and thick. 

5.  Fit a pastry bag with a 1/4 inch tip.  Spoon in the pate a choux mixture.  Pipe out 36 swan heads.  They should look like a cross between a number 2 and a question mark.  I then took a toothpick and gently pulled at the tip of the swan head to make a beak.

6.  Bake the heads for 6-12 minutes, checking to see when they have puffed up and have turned golden brown.  Remove from oven and immediately cool on a wire rack.

7.  Next pipe 36 swan bodies.  The bodies will be narrower at one end and should measure around 1 1/2 inches in length. 

8.  Bake the bodies for 10-20 minutes, removing them from the oven when they are golden brown and puffy.  Cool on a wire rack. 

Pastry Cream  (recipe from Good Housekeeping Illustrated Guide to Cooking, 1980 edition.)
1 c. whole milk
2 T. cornstarch
6 T. sugar
1 egg
2 egg yolks
2 T. butter
1 T. vanilla
1 t. espresso powder
2 oz. milk chocolate melts
3 T. lemon curd
1/2 c. whipped cream

1.  In a medium bowl dissolve the cornstarch in 1/4 cup of the milk.  Mix well and set aside.

2.  Combine the remaining milk with the sugar in a medium saucepan.  Bring the milk to a boil and then remove from heat.  

3. Add the egg and egg yolks to the cornstarch mixture and beat well.  Pour 1/3 of the boiling milk into the egg mixture, whisking constantly so that the eggs do not cook.

4.  Return the remaining milk to a boil on the stove.  Slowly pour in the hot egg mixture, whisking constantly.

5.  Continue whisking until the cream has thickened (it took mine about 6 minutes).  Remove from heat and beat in the butter.

6.  Divide the cream into 4 bowls.  Add the vanilla to the first bowl and mix well.

7.  Add the chocolate to the second bowl and mix until the chocolate has melted and is incorporated into the pastry cream.

8.  Dissolve the espresso powder in 2 teaspoons of boiling water then add to a third bowl of pastry cream.  Mix well and then add in a few tablespoons of whipped cream and mix until it is light and fluffy.

9.  Add the lemon curd to the remaining bowl.  Whisk in whipped cream.

10. Cover all four bowls with plastic wrap, making sure the plastic wrap is touching the surface of the pastry cream.  Refrigerate for at least 1 hour or until you are ready to fill the swans.  

To Assemble the Swans

1.  Using a small serrated knife, cut the swan bodies in half length wise.  

2.  Cut the top portion of the body in half to make 2 wings.   

3.  Spoon a dollop of pastry filling into the body and then insert the head.  Top with the wings.   

4.  Serve the day you make the swans.  If you need to make the swans a day in advance, store in an air tight container.  Before filling them the next day, stick them in an oven preheated to 375 degrees for 2-3 minutes to crisp them back up.  Fill as per instructions.  
 

This post linked to:
Scrumptious Sundays, Meatless Mondays, Making You Crave Mondays, Crazy Sweet Tuesdays,

One Pot Spicy Asian Chicken and Rice #SundaySupper

This week #SundaySupper is going back to school!  Perfect timing since I really did go back to school this past week.  During the work week I try to find meals that take under 30 minutes to make and don’t use a million pans that we then have to wash.  When I came across a recipe for a one pot chicken dish that included rice and broccoli I couldn’t wait to try it.  The meal came together in under 30 minutes and as promised only used one pot.

There aren’t too many ingredients in this dish and I had most of them on hand.  I love the flavor of this meal.  The jalapenos give it some heat and the soy sauce and chicken broth really cook flavor into the rice and broccoli.  The chicken becomes tender while cooking under the lid.  I served it with eggrolls which made for a complete meal.

One Pot Spicy Asian Chicken and Rice  (adapted from The Balanced Baker)

1 lb. boneless, skinless chicken breasts

1 t. salt

1 t. black pepper

½ onion, chopped

2 garlic cloves, minced

1 t. fresh ginger, grated

1 jalapeno, seeded and diced

1 c. uncooked rice

1 ¾ c. chicken broth

¼ c. soy sauce

1 t. sesame oil

1 t. ginger

1 head broccoli, cut into florets 

     1.       In a large skillet heat 1 tablespoon of olive oil over medium high heat.

     2.      Season the chicken with salt and pepper and cook for 4 minutes on each side.  Remove and transfer to a plate.

     3.      Add the onion, garlic, ginger, and jalapeno to the pan.  Sauté for 3 minutes.

     4.     Add the rice to the pan and stir for 1 minute to lightly toast the rice.

     5.      In a small bowl combine the broth, soy sauce, sesame oil, and ginger.  Pour into the pan and stir well to combine.

     6.     Bring the rice mixture to a simmer then turn the heat back to low.  Put the chicken back in the pan and top with broccoli florets.

     7.      Cover the pan and cook over low heat for 15 minutes or until the rice and chicken are both completely cooked.

Just take a look at our awesome line up of recipes coming this Sunday.

• Greek Dogs by Supper For a Steal
• Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
• Grilled Chicken Caesar Salad by Magnolia Days
• Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table 
• Zucchini, Corn and Bacon Crepes by Vintage Kitchen
• Oregon Shrimp Quesadillas by Pescetarian Journal 
• Korean omelet rice by Crispy Bits & Burnt Ends
• Lemon Dillled Salmon Croquette Burgers by Granny’s Southern Cooking 
• Gluten Free Pepper Steak with Rice by  No One Likes Crumbley Cookies
• Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
• BLT Soup & grilled cheese sandwich by Meal Planning Magic
• Korean Pan-Fried Fish by Kimchi Mom
• Stove top mac ‘n cheese by Gotta Get Baked
• Deconstructed Enchiladas by In the Kitchen with KP
• Croque Monsieurs  by Juanita’s Cocina
• Summer Squash and Mushroom Quesadillas by Chocolate Moosey
• Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter 
• Pasta with Creamy Kale Pesto by Webicurean 
• Baked Spanish Tortilla by Happy Baking Days
• Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
• Chicken Pasta with Spinach and Beans by The Lemon Bowl
• Tomato Pie by My Catholic Kitchen
• Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
• Tomatillo Chicken Stew by Small Wallet, Big Appetite
• Pollo a la Crema by La Cocina de Leslie
• Baked Tilapia Fish Tacos by Home Cooking Memories
• Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
• Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
• Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
• Ricotta – Tofu Tomato Toasts by Yummy Smells
• One Pot Spicy Asian Chicken and Rice by Hezzi D
• Turkey Italian Brown Rice Casserole by Momma’s Meals
• Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
• Kung Pao Shrimp by Mangoes and Chutney
• Cashew Chicken Stir-fry by Diabetic Foodie
• Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
• Roasted Butternut Lo Mein by The Meltaways
• Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
• Jerk Chicken Chili by Mrs. Mama Hen
• Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
• Steamed Tofu Serve with Fried Mix Vegetables by My Trial’s in the Kitchen
• Pasta with sausage and cherry tomatoes by Tora’s Real Food
• Chicken Ravioli with Peas and Bacon by Daddy Knows Less
• Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
• Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
• Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
• Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
• End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
• Teriyaki Tuna Bowl by Family Foodie
• Weeknight Stir Fry by From Fast Food to Fresh Food
• Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
• Taco Bake by Daily Dish Recipes
• Fried Rice and Black Beans by Mama’s Blissful Bites
• Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
• Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
• Pasta Primavera by Midlife Road Trip

This post linked to:
Cast Party Wednesday,

Homemade Fettuccine with Vodka Sauce

     A few weeks ago we ended up having lunch at Sonoma Grille in Pittsburgh.  I had homemade fettuccine with vodka sauce and chicken.  It was incredible.  I haven't had fresh pasta in a long time but after after eating that dish I knew I had to try my hand at making some on my own.  I know some people that think there isn't much of a difference but fresh pasta has a better flavor and texture then the dried, boxed pasta.

     So when I received my recipe swap assignment for Chrissy's blog Stick A Fork in It I was thrilled to see she had a recipe for homemade pasta.  The recipe she uses came from her grandfather so I was excited to try it out.

     The dough is so simple to make and it comes together in a firm dough with a few minutes of kneading.  A few trips through the pasta maker and I had a ton of fettuccine noodles.  I ended up hanging them on the back of my kitchen chairs to dry.  After they were dry I gently removed them, rolled them into nests, and put them in a plastic bag that I stored in the refrigerator.

     Once the pasta was cooked I topped it off with vodka sauce, parmesan cheese, and some fresh oregano.  It was so tender and delicious.  The vodka sauce really worked well with the fresh noodles.  After making my own pasta I'm not sure I'm going to be able to go back to the store bought boxes!

Homemade Fettuccine (slightly adapted from Stick A Fork in It)
For the pasta:
3 eggs
3 T. warm water
2 c. flour
1 t. salt
1 T. olive oil

For serving the pasta:
2 c. vodka sauce
1/4 c. fresh grated Parmesan cheese
3 T. fresh herbs (oregano, parsley, or basil works well)

1.  In a bowl combine the flour and salt.  Create a well in the center and add the eggs.

2.  Use your hands to combine the eggs with the flour mixture.  The dough will be crumbly.

3.  Add in the olive oil and continue to mix.  Add in the warm water a tablespoon at a time until the dough comes together.

4.  Knead the dough for 5 minutes and the dough is smooth.

5.  Cut off a section of the dough and flatten it.  Place the pasta in the pasta machine on setting 6.  Roll it through again on setting 4, then setting 2.  Then finally put it through the fettuccine attachment. 

6.  Take the noodles and hang them on the back of a chair.  Continue on until all of the dough has been turned into noodles.

7.  Allow the pasta to dry on the chairs for 20-30 minutes.  Gently remove the fettuccine from the chairs and roll into nests.  Place them into  plastic bag and refrigerate until ready to use.

8.  When ready to make the pasta heat a pot of water over medium high heat.  Once it boils add the fettuccine.  Let it boil for 4-5 minutes or until tender.

9.  Drain the pasta then toss with vodka sauce.  Top with grated Parmesan cheese and fresh oregano or fresh basil.

This post linked to:
Gingerbread Sweet Saturday,  Six Sister's Stuff, 

Burgers with Bacon Onion Jam: Progressive Tailgate

    It's almost football season and you know what that means!  It's time for tailgating and watching the Pittsburgh Steelers!  A few of my food blogging friends put together a progressive picnic earlier in the year and we decided to do a progressive tailgating party for the fall!  I received the main course and was excited to think up a delicious main dish.

     Whenever I think of tailgating I immediately think of grilling burgers and hot dogs.  Often times we just grill them up, slap them on a bun, and put ketchup or mustard on them.  This year I wanted to make a fancier burger that was still worthy of eating before or during a football game.   

     Enter the bacon onion jam.  Just the sound of it had me salivating.  Crispy bacon, thinly sliced red onions, and lots of balsamic vinegar simmered into a thick jam.  I made the jam early in the morning before it got too hot in the house and put it in the refrigerator until it was time to serve it.  Just throw it in a cooler before you leave and put it on your burger the last minute it's on the grill. 

     The onion jam made all the difference in the world with our burgers.  The burger on its own was juicy but topped with provolone cheese and the onion jam it was amazing.  The jam is slightly sweet, slightly salty, with a rich balsamic flavor.  It's delicious and would be great on pork or chicken as well.  I'll be keeping this one on file for future cookouts.

Burgers with Bacon Onion Jam  (adapted from Elly Says Opa)
For the jam:
4 slices of bacon, chopped into ½-inch pieces
1 red onion, halved and thinly sliced
1/3 c. balsamic vinegar
1 t. Dijon mustard
1/3 c. water
1 t. black pepper
For the burgers:
1 lb. lean ground beef (we used 90% lean)
1 t. Montreal steak seasoning
1 t. Worcestershire sauce
1 t. A-1 Sauce
4 slices provolone cheese
4 hamburger buns

1.  In a heavy-bottomed large skillet, cook the bacon over medium heat until lightly browned but not  crispy, about 6-8 minutes. Remove the bacon to a paper towel and drain.

2.  Pour off all but 1 tablespoon of the bacon fat.  Add the onion to the bacon fat and cook for 3-5 minutes.

3.  Add a tablespoon of water to the skillet and scrape up any browned bits from the bottom.  Cook for an additional 5 minutes or until the onions begin to brown.

4.  Add the vinegar, Dijon mustard, water, and black pepper.  Place the bacon back in the skillet as well and bring to a boil.

5.  Simmer for 5 minutes or until the liquid has thickened.  Pour into a bowl and allow to cool.  Cover and refrigerate until ready to serve.  Reheat before serving.

6.  Heat the grill to medium high heat.

7.  In a large bowl combine the ground beef, Montreal steak seasoning, Worcestershire sauce, and A-1 sauce.  Form into 3 equal patties.

8.  Grill over direct heat 5 minutes each side or until the burgers are cooked through.  Place a slice of provolone cheese on top of each and allow the cheese to melt.  Remove the burgers to a separate plate.

9.  To assemble place the burger on a bun and top with the warmed bacon onion jam.

Click on the links below to see all the recipes used in the progressive tailgate!

Beverage: Camille, Growing Up Gabel
Dip: Courtney, Optimistic Mommy
Main dish: Heather, Hezzi-D's Books and Cooks
Appetizer/Finger food: Ruth, What's Cooking with Ruthie
Dessert: Denise, Run DMT 

This post linked to:
Friday Food Fight, Shine on Fridays, Seasonal Inspiration,

Blue Hawaiian Cupcakes for What's Baking?

     Two years ago I had the best vacation of my life.  Frank and I were lucky enough to spend 10 days in Hawaii for our honeymoon.  We started out in Oahu on Waikiki Beach.  The view from our hotel was breath taking.  We really enjoyed walking around the town, laying out beach side, visiting Pearl Harbor, and eating in a few amazing restaurants.

     Next we hopped on a plane and landed in Maui.  Maui was much slower paced and the scenery was gorgeous.  We stayed at a condo with a kitchen so we would walk to the farmer's market and buy fresh fruit almost everyday.  Our favorite was the fresh pineapple.  I don't care what anyone else says, the best pineapple in the world is in Hawaii. We went to the Pineapple Grill and had the best Pineapple Upside Down Cake I've ever had.  I even ended up finding the recipe and while it was good, it wasn't the same without Hawaiian pineapple.

    So this month when Joanna, of Newlywed and Newly Cooking, announced that the What's Baking theme for the month was "Bake Your Happy Place" I knew I had to make something that reminded me of Hawaii and our incredible honeymoon.  I wanted to make something with pineapple but had already made the pineapple upside down cake.  I thought of making a beverage but I really wanted a decadent dessert.

    Then I remembered a popular drink in Hawaii-the Blue Hawaiian.  Instead of making the popular drink I wanted to turn it into a cupcake.  The cupcake base is a moist pineapple and  coconut rum cake.  The frosting has rum and blue curacao in it.  I then topped it off with a cherry, pineapple slice, and an umbrella.    These were delicious.  The cupcake was super moist and bursting with flavor.  The frosting was sweet and tasted of pineapple and rum.   It totally took me back to our time in Hawaii.

Blue Hawaiian Cupcakes (adapted from C is 4 Cupcake)
1 stick of butter, softened
3/4 c. sugar
1/4 c. brown sugar
2 large eggs
2 c. flour
2 t. baking powder
1/2 t. salt
3 T. rum
1 T. cream of coconut (or coconut milk)
1 T. Blue Curacao
1/4 c. shredded sweetened coconut
1 c. crushed pineapple, drained

For the Frosting:
1 stick of butter, softened
3 c. powdered sugar
2 T. light rum
1 T. Blue Curacao
2 T. pineapple juice

For Decorating:
Cherries
Pineapple Wedges
Paper Umbrellas

1.  Preheat the oven to 350 degrees.  Line a cupcake tin with 12 cupcake liners.

2.  In a medium bowl combine the flour, baking powder, and salt.  Set aside.

3.  In a larger bowl cream the butter and sugars.  Add in the eggs one at a time, beating well after each addition.

4.  In a small bowl combine the rum, cream of coconut, and Blue Curacao.

5.  Add half of the flour mixture the sugar mixture and mix well.  Stir in half the rum mixture.  Add in half of the remaining flour mixture, then the remaining rum.  Finish by adding in the rest of the flour.  Mix well.

6.  Fold in the coconut and pineapple.  Spoon the batter into the prepared cupcake tin filling each cupcake liner 3/4 of the way full.

7.  Bake for 20 minutes or until a toothpick inserted into the center comes out clean.  Remove from the oven and cool on a wire rack.

8.  Meanwhile use a mixer to beat the butter for the frosting.  Add in half the powdered sugar.

9.  Add the rum, Blue Curacao, and pineapple juice and beat on low speed.  Add in the remaining powered sugar and beat on medium high until the icing is smooth and creamy.  Add blue food coloring if desired and stir.

10.  Pipe the frosting onto the cupcakes.  Using the pick end of the umbrella stab the pineapple slice and slide it into the cupcake.  Place the cherry in front of the pineapple slice and serve.

This post linked to:
Tasty Thursdays, Fantastic Thursdays, Full Plate Thursdays, Tastetastic Thursdays,