I'm pretty sure in heaven this is what breakfast will be:
Pancakes
2 cups flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 ¾ cup buttermilk (or milk with 4 tsp. vinegar/lemon juice)
2 Tbs. butter-melted
1 egg
¼ c. sour cream
3 Tbs. honey
-Combine dry and wet ingredients separately in 2 bowls, then add wet to dry.
Add more milk if needed.
Homemade Syrup
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
-Place all ingredients except vanilla in large saucepan,bring to boil,boil for 7 minutes (mixture will foam) Remove from heat and stir in vanilla extract.
*I owe Christie Palmer credit for both recipes. She's my kitchen soul mate.
Friday, February 19, 2010
Monday, February 15, 2010
Tuscan Chicken
3 ½ lb Chicken *flattened (I like to use chicken pieces, they cook faster)
Kosher Salt
1/3 C Extra Virgin Olive Oil
1/3 C Freshly Squeezed Lemon Juice
1 tablespoon Minced Garlic
1 tablespoon minced Rosemary
Fresh ground black pepper
Sprinkle Chicken with Kosher Salt on each side.
Combined EVOO, Lemon Juice, Garlic, and Rosemary and 1 teaspoon of pepper in a glass bowl. Add the chicken to the bowl and cover with mixture.
Add chicken and oil mixture to sauce pan and cook on medium heat until cooked through, it will take about 15 minutes.
Kosher Salt
1/3 C Extra Virgin Olive Oil
1/3 C Freshly Squeezed Lemon Juice
1 tablespoon Minced Garlic
1 tablespoon minced Rosemary
Fresh ground black pepper
Sprinkle Chicken with Kosher Salt on each side.
Combined EVOO, Lemon Juice, Garlic, and Rosemary and 1 teaspoon of pepper in a glass bowl. Add the chicken to the bowl and cover with mixture.
Add chicken and oil mixture to sauce pan and cook on medium heat until cooked through, it will take about 15 minutes.
Wednesday, February 10, 2010
Sushi Tuesday
Adam and I started a new fun thing together: Sushi Tuesday. We love sushi-- who couldn't love fish and veggies with the health benefits of nori? Yum! Its pretty easy and something we can do together-- and we can do any fun combo when we do it ourselves without worrying about paying $12 a roll (more like $1/roll).
There are some specialty things that are needed to pull this off. First, a bamboo roller. I think I got one at whole foods for $2-- it is the tool used to make the sushi into a perfect roll. Also, nori-- you eat this as part of the sushi and I also got sheets of it at Whole Foods. The rest is fairly basic: Jasmine rice (cooks faster and is cheaper than other rices), sugar, typically rice vinegar but we have experimented with this too, veggies, fish, cheese or whatever else sounds good to you.
First- cook the rice. For Adam and I, we use 1.5 cups of uncooked rice and we get about 5 rolls out of this.
Second- If you have fish, I cook mine while the rice is simmering. We don't mess with the raw stuff here. We have used crab meat, cooked or smoked salmon, and shrimp. These are allllll good options!
While those two things are cooking, I spend some time slicing my veggies into long skinny rectangles. I always do English cucumbers (so not to worry about seeds) and avocado, but we also do carrots, radish, lime pieces (fruit is ok too...) and anything else we can find in the crispy drawer of the fridge.
By now the rice and fish should be ready and I take them off the heat. I sprinkle in my vinegar and sugar into the rice and mix it until it has a sticky consistency. I wish I could give measurements-- maybe for this much rice I would say 2-3 TBSP of both sugar and vinegar. Totally a guess. Anyway, that is all that is needed to make sticky rice! Its super easy. I have used rice vinegar which is great, but I also this time I tried a flavored vinegar (thanks to Carol-- its delicious!). There are a lot of flavors but I have tried pineapple and lime-- both amazing.
Once the rice is totally ready, I lay down a sheet of nori and spread a thin layer of sticky rice over it, leaving about 1/2 an inch at the top uncovered. Then I lay down my slices of fish and veggies and place the sheet on my bamboo roller. With the roller I can create a perfectly tight and round roll and then I slice into 6 or 8 even sized rolls. PS do not over fill them. It doesn't look like tons of food when you're sprinkling it in there, but dainty rolls are the best to eat, and if you want lots of food, just eat lots of dainty rolls, not a few massive ones. Its super fun and its a good way to get creative with dinner.
Tonight we made cooked salmon, cucumber, avocado, and pineapple flavored rice. Adam was obsessed and ate almost the whole batch himself (and that is a big deal because he's not a nori kind of guy)! I saw some with different veggies and meats and cheeses, but I haven't gone there yet... If we do I'll keep you posted! I am dying to try shrimp with lime and jalepeno and avocado. Doesn't that sound yummy??
And we did have some pictures of us making it to better outline the lesser known stuff I mentioned, but Adam's phone deleted every single picture off itself this weekend, so you only get one of our finished product from our most recent Sushi Tuesday. Enjoy!
There are some specialty things that are needed to pull this off. First, a bamboo roller. I think I got one at whole foods for $2-- it is the tool used to make the sushi into a perfect roll. Also, nori-- you eat this as part of the sushi and I also got sheets of it at Whole Foods. The rest is fairly basic: Jasmine rice (cooks faster and is cheaper than other rices), sugar, typically rice vinegar but we have experimented with this too, veggies, fish, cheese or whatever else sounds good to you.
First- cook the rice. For Adam and I, we use 1.5 cups of uncooked rice and we get about 5 rolls out of this.
Second- If you have fish, I cook mine while the rice is simmering. We don't mess with the raw stuff here. We have used crab meat, cooked or smoked salmon, and shrimp. These are allllll good options!
While those two things are cooking, I spend some time slicing my veggies into long skinny rectangles. I always do English cucumbers (so not to worry about seeds) and avocado, but we also do carrots, radish, lime pieces (fruit is ok too...) and anything else we can find in the crispy drawer of the fridge.
By now the rice and fish should be ready and I take them off the heat. I sprinkle in my vinegar and sugar into the rice and mix it until it has a sticky consistency. I wish I could give measurements-- maybe for this much rice I would say 2-3 TBSP of both sugar and vinegar. Totally a guess. Anyway, that is all that is needed to make sticky rice! Its super easy. I have used rice vinegar which is great, but I also this time I tried a flavored vinegar (thanks to Carol-- its delicious!). There are a lot of flavors but I have tried pineapple and lime-- both amazing.
Once the rice is totally ready, I lay down a sheet of nori and spread a thin layer of sticky rice over it, leaving about 1/2 an inch at the top uncovered. Then I lay down my slices of fish and veggies and place the sheet on my bamboo roller. With the roller I can create a perfectly tight and round roll and then I slice into 6 or 8 even sized rolls. PS do not over fill them. It doesn't look like tons of food when you're sprinkling it in there, but dainty rolls are the best to eat, and if you want lots of food, just eat lots of dainty rolls, not a few massive ones. Its super fun and its a good way to get creative with dinner.
Tonight we made cooked salmon, cucumber, avocado, and pineapple flavored rice. Adam was obsessed and ate almost the whole batch himself (and that is a big deal because he's not a nori kind of guy)! I saw some with different veggies and meats and cheeses, but I haven't gone there yet... If we do I'll keep you posted! I am dying to try shrimp with lime and jalepeno and avocado. Doesn't that sound yummy??
And we did have some pictures of us making it to better outline the lesser known stuff I mentioned, but Adam's phone deleted every single picture off itself this weekend, so you only get one of our finished product from our most recent Sushi Tuesday. Enjoy!
Tuesday, February 9, 2010
Chocolate Frosting
I used Allyson's yellow cake recipe and I used my own Chocolate frosting, in a word: AMAZING!
CHOCOLATE FROSTING
1 cup softened butter
4 ½ cups confectioners' sugar
1 ¼ cups baking cocoa
½ teaspoon vanilla extract
½ cup milk
1. In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
After I made the frosting I coarsely chopped up Pecans, applied the frosting to the middle layer, and then sprinkled with Pecans. Then I added the top layer of cake, frosted, and topped with more pecans as well as coarsely chopped milk chocolate chips. The pecans added an amazing flavor, Sam's only request was to add more next time.
(this is why I never take photos)
CHOCOLATE FROSTING
1 cup softened butter
4 ½ cups confectioners' sugar
1 ¼ cups baking cocoa
½ teaspoon vanilla extract
½ cup milk
1. In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
After I made the frosting I coarsely chopped up Pecans, applied the frosting to the middle layer, and then sprinkled with Pecans. Then I added the top layer of cake, frosted, and topped with more pecans as well as coarsely chopped milk chocolate chips. The pecans added an amazing flavor, Sam's only request was to add more next time.
(this is why I never take photos)
Sunday, February 7, 2010
French Dip
I just made this for dinner tonight. The recipe is from Liz Andrews, she made it for Ambyr when Am had Grace and I have been dreaming of it ever since. It's so easy, but who doesn't love a crock pot recipe?!
French Dip
1 large onion, sliced
3 lb. beef roast
½ c. water
1 pkg. au jus gravy mix (you can find this in the gravy isle at the market)
2 cans beef broth
1. place onion in cooker. Add roast
2. combine water and gravy mix, pour over roast
3. add broth
4. cook on low 10-12 hours
5. remove meat from liquid, let rest for 10 minutes, shred or slice
French Dip
1 large onion, sliced
3 lb. beef roast
½ c. water
1 pkg. au jus gravy mix (you can find this in the gravy isle at the market)
2 cans beef broth
1. place onion in cooker. Add roast
2. combine water and gravy mix, pour over roast
3. add broth
4. cook on low 10-12 hours
5. remove meat from liquid, let rest for 10 minutes, shred or slice
Monday, February 1, 2010
Oriental Chicken Thighs
5 bone in skinless thighs
5 tsp. olive oil
1/3 c warm water
¼ c packed B Sugar
2 TB Orange Juice
2 TB Soy Sauce
2 TB Ketchup
1 TB White Vinegar
4 cloves garlic, minced
½ Tsp crushed red pepper
¼ Tsp Chinese Spice Powder (very important to the recipe do not omit!)
Hot cooked rice
Sliced green onions
In large skillet over medium heat brown chicken in oil for 18-20 minutes, until oil runs clear.
Combine water, b sugar, juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, 5 spice powder, shake until sugar is dissolved, pour over chicken.
Bring to a boil, reduce heat, simmer, uncover for 30-35 minutes or until chicken is tender, turning occasionally.
*DOUBLE ALL SAUCE INGREDIENTS
5 tsp. olive oil
1/3 c warm water
¼ c packed B Sugar
2 TB Orange Juice
2 TB Soy Sauce
2 TB Ketchup
1 TB White Vinegar
4 cloves garlic, minced
½ Tsp crushed red pepper
¼ Tsp Chinese Spice Powder (very important to the recipe do not omit!)
Hot cooked rice
Sliced green onions
In large skillet over medium heat brown chicken in oil for 18-20 minutes, until oil runs clear.
Combine water, b sugar, juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, 5 spice powder, shake until sugar is dissolved, pour over chicken.
Bring to a boil, reduce heat, simmer, uncover for 30-35 minutes or until chicken is tender, turning occasionally.
*DOUBLE ALL SAUCE INGREDIENTS
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