From The Pioneer Woman's Tasty Kitchen blog. It is a weird recipe and absolutely delicious.
Ingredients:
5 T All Purpose Flour
1 c milk
1 t vanilla
1 c butter
1 cup granulated sugar (NOT powdered sugar)
In a small saucepan, whisk flour into milk and heat, stirring constantly until it thickens. It should be very thick, like brownie batter. Remove from heat and let it cool to room temperature. It must be cool before you move to the next step. Add vanilla and stir. (you can do this while it is still warm)
Cream the butter and sugar together until light and fluffy. You don't want any graininess left. Add the completely cooled milk and flour mixture and beat the heck out of it. If it looks separated you have not beaten it enough. Beat until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. Repeat. If there is any left, you can frost a cake or cupcakes with it. Yum!
Thursday, April 19, 2012
Sunday, April 15, 2012
Cajun Stew
This is like a jambalaya without the rice. Adapted from "Everyday Food" March 2012 issue.
1 lb andouille or kielbasa sliced into rounds
1 lb cubed ham
1 red onion sliced into wedges
4 garlic cloves minced or put through a garlic press
3 stalks celery, chopped
1 green pepper chopped
1 red or yellow pepper chopped
3 T all purpose flour
1 can (28 oz) diced tomatoes
1 can Rotel (tomatoes and green chiles)
Salt
1 lb shrimp - peeled and deveined
1 pkg frozen cut okra - thawed
Mix sausage, ham, onion, garlic, celery, and peppers in a 6 qt slow cooker. Add flour and toss to coat. Mix in tomatoes, Rotel, 1/2 c water and salt to taste. Cover and cook until veggies are tender - 3 1/2 hours on high or 7 hours on low. Add shrimp and okra and cook until shrimp are done - 30 minutes to 1 hour more. Serve plain or over rice. BAM!
You can add some cayenne pepper if you like it hot. This could also be done on the stove.
1 lb andouille or kielbasa sliced into rounds
1 lb cubed ham
1 red onion sliced into wedges
4 garlic cloves minced or put through a garlic press
3 stalks celery, chopped
1 green pepper chopped
1 red or yellow pepper chopped
3 T all purpose flour
1 can (28 oz) diced tomatoes
1 can Rotel (tomatoes and green chiles)
Salt
1 lb shrimp - peeled and deveined
1 pkg frozen cut okra - thawed
Mix sausage, ham, onion, garlic, celery, and peppers in a 6 qt slow cooker. Add flour and toss to coat. Mix in tomatoes, Rotel, 1/2 c water and salt to taste. Cover and cook until veggies are tender - 3 1/2 hours on high or 7 hours on low. Add shrimp and okra and cook until shrimp are done - 30 minutes to 1 hour more. Serve plain or over rice. BAM!
You can add some cayenne pepper if you like it hot. This could also be done on the stove.
Buttermilk Cornbread
This is a delicious sweet cornbread stolen from allrecipes.com.
Ingredients
1/2 c butter - melted
2/3 c sugar
2 eggs
1 c buttermilk
1/2 t baking soda
1 c cornmeal
1 c all purpose flour
1/2 t salt
Directions
Preheat oven to 375 degrees. Grease an 8 inch square pan.
Mix dry ingredients in a large bowl (baking soda, cornmeal, flour and salt). In a medium bowl mix melted butter and sugar. Add eggs and beat until blended. Mix in buttermilk. Make a well in the center of the dry ingredients and pour in the wet ingredents. Fold in gently until mixed but still a little lumpy.
Pour batter into pan.
Bake in a preheated oven for about 30 minutes until a toothpick inserted in the center comes out clean. Delicious with honey butter or maple syrup.
You can easily double this recipe and bake it in a 9 x 13 pan for 35 to 40 minutes.
Ingredients
1/2 c butter - melted
2/3 c sugar
2 eggs
1 c buttermilk
1/2 t baking soda
1 c cornmeal
1 c all purpose flour
1/2 t salt
Directions
Preheat oven to 375 degrees. Grease an 8 inch square pan.
Mix dry ingredients in a large bowl (baking soda, cornmeal, flour and salt). In a medium bowl mix melted butter and sugar. Add eggs and beat until blended. Mix in buttermilk. Make a well in the center of the dry ingredients and pour in the wet ingredents. Fold in gently until mixed but still a little lumpy.
Pour batter into pan.
Bake in a preheated oven for about 30 minutes until a toothpick inserted in the center comes out clean. Delicious with honey butter or maple syrup.
You can easily double this recipe and bake it in a 9 x 13 pan for 35 to 40 minutes.
Saturday, June 25, 2011
Mushroom Tetrazzini
Saw this on Rachael Ray - tried it and we loved it
1 T Olive Oil
2 T Butter
1 lb white mushrooms, thinly sliced
2 T fresh thyme - finely chopped (I used some dried and it worked fine)
Salt and Pepper
1 large shallot, finely chopped (I used 1/4 of an onion)
3-4 large cloves garlic, finely chopped or put through a garlic press
1/4 c Dry Sherry or Marsala (you could use a little chicken stock or water if you don't want wine)
1 c Heavy Cream
1/4 t grated nutmeg
1 c Parmesan cheese - grated
1 lb fettuccine
1 c Frozen peas, defrosted
Parsley for garnish
Bring a large pot of water to a boil for the pasta.
Heat the oil and butter in a large skillet over medium heat. Add the mushrooms and thyme and cook to tender, stirring occasionally, until lightly browned, 10-12 minutes. Season the mushrooms with salt and pepper then add the shallot and garlic. Saute for another 4-5 minutes, then deglaze the pan with the sherry or Marsala. Stir in the cream and bring to a bubble, then reduce the heat to low and simmer. Sason with nutmeg. When the pasta is just about done, turn off the heat and add the parmesan to the mushroom mixture. Cover and reserve.
Cook the pasta to al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and return it to the hot pot along with the peas. add 1/2 c of the pasta water and the mushroom sauce and toss to combine. Add more water if it is too thick.
Serve in shallow bowls topped with parsley and more parmesan on top.
As she says - Yum-O!
1 T Olive Oil
2 T Butter
1 lb white mushrooms, thinly sliced
2 T fresh thyme - finely chopped (I used some dried and it worked fine)
Salt and Pepper
1 large shallot, finely chopped (I used 1/4 of an onion)
3-4 large cloves garlic, finely chopped or put through a garlic press
1/4 c Dry Sherry or Marsala (you could use a little chicken stock or water if you don't want wine)
1 c Heavy Cream
1/4 t grated nutmeg
1 c Parmesan cheese - grated
1 lb fettuccine
1 c Frozen peas, defrosted
Parsley for garnish
Bring a large pot of water to a boil for the pasta.
Heat the oil and butter in a large skillet over medium heat. Add the mushrooms and thyme and cook to tender, stirring occasionally, until lightly browned, 10-12 minutes. Season the mushrooms with salt and pepper then add the shallot and garlic. Saute for another 4-5 minutes, then deglaze the pan with the sherry or Marsala. Stir in the cream and bring to a bubble, then reduce the heat to low and simmer. Sason with nutmeg. When the pasta is just about done, turn off the heat and add the parmesan to the mushroom mixture. Cover and reserve.
Cook the pasta to al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and return it to the hot pot along with the peas. add 1/2 c of the pasta water and the mushroom sauce and toss to combine. Add more water if it is too thick.
Serve in shallow bowls topped with parsley and more parmesan on top.
As she says - Yum-O!
Thursday, March 24, 2011
Key Lime Pie
Copied from The Pioneer Woman with a few changes
Crust
1 1/2 cups graham cracker crumbs (about one of the wrapped packages)
6 T melted butter
1/3 C sugar (optional)
Heat oven to 350 degrees. Mix crumbs, butter and sugar together and press in a pie tin. Bake for 5 minutes.
Filling
1 T lime zest
1/2 cup key lime juice - or you can mix 1/2 regular lime juice and 1/2 lemon juice
2 egg yolks
1 can sweetened condensed milk (14 oz)
Mix filling ingredients for 1 minute until thickened. Pour into crust. Bake about 15 minutes until set. Cool for one hour and then put in the refrigerator for another hour.
If you want more servings, you can double the recipe and make it in a 9 inch springform pan. Bake for 20 minutes.
Crust
1 1/2 cups graham cracker crumbs (about one of the wrapped packages)
6 T melted butter
1/3 C sugar (optional)
Heat oven to 350 degrees. Mix crumbs, butter and sugar together and press in a pie tin. Bake for 5 minutes.
Filling
1 T lime zest
1/2 cup key lime juice - or you can mix 1/2 regular lime juice and 1/2 lemon juice
2 egg yolks
1 can sweetened condensed milk (14 oz)
Mix filling ingredients for 1 minute until thickened. Pour into crust. Bake about 15 minutes until set. Cool for one hour and then put in the refrigerator for another hour.
If you want more servings, you can double the recipe and make it in a 9 inch springform pan. Bake for 20 minutes.
Wednesday, March 23, 2011
Broccoli Cheese Soup
1 large bunch of broccoli - separated into florets
3 stalks of celery, chopped
1 chopped onion
4 T butter
4 cloves garlic, minced or put through a garlic press
1/2 cup all purpose flour
3 1/2 cups chicken stock
3 cups half & half
2 cups shredded sharp cheese
salt & pepper
Steam the broccoli and set aside. Melt the butter in a dutch oven and saute the onion and chopped celery until soft. Add the garlic and cook for 1 minute. Add in fhe flour and cook for 2 minutes. Add in a little more butter if too dry. Slowly add in the broth and half & half. Add in steamed broccoli. Cover and simmer stirring often for about 20 minutes. Turn off the heat and stir in the shredded cheese until melted. Add salt & pepper to taste.
3 stalks of celery, chopped
1 chopped onion
4 T butter
4 cloves garlic, minced or put through a garlic press
1/2 cup all purpose flour
3 1/2 cups chicken stock
3 cups half & half
2 cups shredded sharp cheese
salt & pepper
Steam the broccoli and set aside. Melt the butter in a dutch oven and saute the onion and chopped celery until soft. Add the garlic and cook for 1 minute. Add in fhe flour and cook for 2 minutes. Add in a little more butter if too dry. Slowly add in the broth and half & half. Add in steamed broccoli. Cover and simmer stirring often for about 20 minutes. Turn off the heat and stir in the shredded cheese until melted. Add salt & pepper to taste.
Roast Lemon Chicken
This one really has lemon flavor. From Cook's Country.
1 whole chicken, about 4 pounds - backbone removed and butterflied
3 T grated lemon zest
1/3 cup fresh lemon juice - about 3 lemons worth
salt and pepper
2 cups chicken broth
1 cup water plus 1 T
1 t cornstarch
3 T butter
1 T chopped fresh parsley
Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar and 1 t salt in small bowl. Rub 2 T zest mixture under skin of chicken, spreading it around to all areas, breast meat, legs, thighs. Season with salt and pepper. Transfer to roasting pan - without rack
Whisk broth, 1 cup water, lemon juice and remaining zest mixture and pour into bottom roasting pan. Roast until skin is golden brown and thigh meat registers 170 degrees, about 40 to 45 minutes. Transfer to cutting board and let rest 15 to 20 minutes.
Pour liquid from pan along with any accumlated chicken juices unto saucepan. You should have about 1 1/2 cups. Skim fat, then cook over medium-high heat until reduced to 1 cup - about 5 minutes. Whisk cornstarch with remaining 1 T of water in a small bown until smooth. Whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter and parsley and season with salt and pepper. Carve chicken and serve with the sauce.
1 whole chicken, about 4 pounds - backbone removed and butterflied
3 T grated lemon zest
1/3 cup fresh lemon juice - about 3 lemons worth
salt and pepper
2 cups chicken broth
1 cup water plus 1 T
1 t cornstarch
3 T butter
1 T chopped fresh parsley
Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar and 1 t salt in small bowl. Rub 2 T zest mixture under skin of chicken, spreading it around to all areas, breast meat, legs, thighs. Season with salt and pepper. Transfer to roasting pan - without rack
Whisk broth, 1 cup water, lemon juice and remaining zest mixture and pour into bottom roasting pan. Roast until skin is golden brown and thigh meat registers 170 degrees, about 40 to 45 minutes. Transfer to cutting board and let rest 15 to 20 minutes.
Pour liquid from pan along with any accumlated chicken juices unto saucepan. You should have about 1 1/2 cups. Skim fat, then cook over medium-high heat until reduced to 1 cup - about 5 minutes. Whisk cornstarch with remaining 1 T of water in a small bown until smooth. Whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter and parsley and season with salt and pepper. Carve chicken and serve with the sauce.
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