Growing Green Onions - Day 2

Green Onions are Ryan's favorite "garnish" I guess you'd say.  Between Green Onions, Cholula, and Crushed Red Pepper he can make any meal that much better.  :)

The problem is that I always forget to buy Green Onions and when I do, I forget I have them and Ryan will miss them under other things in the fridge and ultimately they go bad.

Then, I saw this on Pinterest recently and really got excited that my attempts at being the best wife ever would take a giant leap forward.  Really?!? You can just take the root ends, stick them in some water and the Green Onions start regrowing?  No Way!

So we had Cajun Chicken Pasta on Friday night and Steak and Baked Potatoes on Sunday night and I actually remembered to buy Green Onions for Ryan.  After I chopped off the last good parts on Sunday, I put the ends in a small cup of water.  Ryan saw it a little later and wondered if I was crazy.

Then, I checked them out today... just day 2... and the roots are longer and there is new growth popping out.  This might really work???

The original blogger said she'd gone through about 4 rounds on the same set of onions... as Ryan said tonight "how come everyone doesn't know this?"

I guess I'll add this to my reasons to love Pinterest and Blogging!

I felt like a gourmet chef

I got the itch to try a new recipe last week.  When I was planning my menu for the week, I knew I wanted to do something with the pork loin that was in the freezer from a recent sale so I started searching some of my favorite food bloggers.  I always love to try the Foodie Bride's recipes so I tried there first.  She normally doesn't steer me wrong.  I love her Enchiladas, French Dip Sandwiches, Hawaiian Chicken Sandwiches, to name a few. 

 Pork Tenderloin with Peach-de-Gallo came up in her list of pork dishes.  The peach pico de gallo sounded like something we'd like and I knew I was going to buy some peaches anyway.  The pork was delicious and we liked the concept of the peach pico de gallo but both agreed we'd like it more as a salsa.  Next time I'll puree some of the peaches/peppers and leave some chunky.

I'd planned on making potato salad as the side because I'm more of a potato-a-holic than ever these days.  My normal potato salad is very simple... potatoes, diced boiled eggs, enough mayo to hold the potatoes together, a squirt of yellow mustard and a couple of spoonfuls of pickle juice, and maybe some salt and pepper, garlic pepper, etc.  But I wanted to try something different and started looking for recipes.  Then I remembered how much I'd been craving the potato salad at Jasper's so I thought I'd Google to see if anyone had a replica recipe.  I was not expecting to find the recipe on Kent Rathbun's website. Jasper is HIS restaurant so this is THE recipe.  Talk about exited.  I had to try it and it was really good.  It wasn't AS good as when I've gotten it at Jasper's but I don't think anything is as good as when someone else is preparing it for you... and when served with a plate of amazing ribs and a nice glass of wine.  But, it was yummy. 

Jasper's Potato Salad. The only change I'd make is that I don't think all that butter is required, probably half would have been enough. And, it probably would have been best to put the cheese, sour cream and butter in the bowl, then start adding the warm, cubed potatoes on top to get it all melted before mixing. I left the cheese butter and sour cream to the end and I had to put it back in the oven to get it all melted.

The whole meal felt fancy compared to what we'd been eating.  With Ryan's "diet" where I've tried to cook a little less fatty and the pregnancy and my lack of appetite, our meals have been pretty much in a rut.  This was a nice change of pace.

What the Dr. Ordered…Pulled Pork Sandwich

 

I’m always up for trying a new pulled pork recipe.   I haven’t found one that I’m ready to commit to as my “go-to” recipe, but this one is on my short list.  Another great recipe from So Tasty, So Yummy. (I’m 2 for 2 on her recipes this week.  I also made her Cajun Chicken Pasta but didn’t take pictures.  It was delicious!)

Dr. Pepper Pulled Pork
by: So Tasty, So Yummy

1.5 to 2 pound pork roast
¼ onion, minced
2 teaspoons cayenne pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
¼ cup apple cider vinegar
1 twelve ounce can Dr. Pepper

Place pork roast, fat side up and onion in a slow cooker. Add the pepper, mustard, Worcestershire sauce and vinegar. Pour the can of Dr. Pepper over top of the pork. Cook on low for 8 hours, flipping over once halfway through. Shred the pork with two forks, cook for an additional 30 minutes. Serve with barbecue sauce and pickles on fresh rolls. Makes 8-10 sandwiches.

Green Chile Chicken Enchilada’s

I’m slowly figuring out a routine that allows for working, time with Cason and cooking every night.  I’ve tried a few new things the past few weeks and this was definitely one of my favorites. 

I always thought I didn’t like Enchilada’s because I don’t like the traditional ranchero sauce that most restaurants serve. After Cason was born, a few different people brought us enchilada’s.  Some were more traditional with beef and red sauce and some were chicken with cheese or sour cream sauce.  I liked all the different versions so I knew it was time to make them myself.

The Foodie Bride has a Green Chile-Sour Cream Chicken Enchiladas Recipe that is highly recommended and freezes well so I decided to give it a try.  It was a huge success and not TOO hard to make. 

I left out the cilantro (because I don’t like it) but didn’t change anything else.  We’ve had this several times in the last month since I made it the first time.  It makes enough for two full meals (I put one in the freezer) and some lunches of leftovers.  Perfect!

Zesty Italian Crescent Casserole

HOLD THE PHONE!  SARAH COOKED SOMETHING NEW!!!!  It’s been a LONG time since I’ve really cooked anything and longer since I’ve tried a new recipe.  I guess that’s what having a baby does.  Really, we have just been blessed to have wonderful friends and family bring us food in the first weeks after Cason arrived so I haven’t HAD to cook much.

Ryan’s Mom brought it to us right after Cason was born and we both really liked it.  I was in the mood to try it again so I did a quick search on Pillsbury.com since I knew it had Pillsbury Crescent rolls on it and found the recipe.  This recipe is the epitome of “easy” which is all I can handle these days.  I didn’t get very good pictures (the one on Pillsbury’s site is WAY better) but I don’t like to post without a picture.

Zesty Italian Crescent Casserole
by Pillsbury

1 lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.

Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Camera phone picture = horrible quality. But I wanted to get a shot of the pretty, rounded top before it fell when I took it out of the oven!

To prepare ahead, go through the steps up to adding the crescent rolls on top.  Add the crescent rolls, butter and parmesan cheese right before baking to ensure that the crescent roll top “puffs” appropriately! 

Cookie Mix in a Jar

As gifts for my Baby Shower Hostesses, I made these and thought they turned out great!

Chocolate Chip Cookie Mix In A Jar
by:Nestle Meals.com

Ingredients In the Jar
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 Quart Canning Jar


Filling the Jar
Combine flour, baking soda and salt in small bowl. Place flour mixture in jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.


Recipe to Attach 
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.


Tips:

• After a test run, I measured out all my ingredients into separate bowls so that I could setup an assembly line… Mom was helping. 
• I found that it was best to slightly pack the flour after placing in the jar. 
• When layering in the chocolate chips, spoon them in gently (as opposed to pouring them in fast) so that they don’t sink into the flour. 
• You can play with the layering… I did two jars as flour, chips, brown sugar, flour, chips, brown sugar and two jars as flour, chips, brown sugar.  The second approach filled the jar better, probably because I packed the flour too much in the first approach (pictured). 
• The key is to always pack brown sugar on top of the chips if you are going to put flour on top.  Otherwise, the flour seeps down into the cracks between chips. 
• And always pack brown sugar as the last layer to seal everything together.

I did a test run of the full recipe before starting the project to make sure the cookies were actually good… they were.  To finish off the jars, I tied a cute spatula around with cute ribbon.  They turned out pretty cute!


Thanks to Suz, Jenn, Whit and Steph for a great shower!

Cola Onion Pork Chops

Suzie sent me this website the other day, http://www.supercook.com/, where you can put in the ingredients you want to use and it will find meals that use them, show you what other ingredients you will need, etc. It searches other recipe sites like AllRecipes.com and gives you options. I put in Pork Loin and Onion and this recipe was one of the top results. I couldn't resist a 3 ingredient meal where one of the ingredients is Coke!

Cola Onion Pork Chops
by: User KATHERINEMICHELLE on AllRecipes.com

3 thick cut boneless pork chops (I thick sliced "chops" off a whole pork loin)
1 (12 fluid ounce) can cola-flavored carbonated beverage (I used Coke)
1 (1 ounce) envelope dry onion soup mix (I used Liption Onion Mushroom, it's all I had)

Preheat the oven to 350 degrees F (175 degrees C).
Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix.
Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
As I re-read this recipe, I realize that I never turned my chops. I only cooked them for 45 minutes since they were sort of small in diameter. They were cooked through and tender. Ryan and I were very pleased with this recipe and it's SO EASY. I'll definitely be making this one again.

Looking back, I should not have sacrificed a Coke for this recipe. I should have used one of the Pepsi's I bought when they were on sale. No reason to waste a perfectly good Coke when you have some far less enjoyable Pepsi laying around! :)

Baked Cinnamon Apples

I've never been a huge fan of baked apples, apple pie, etc. I guess as I've gotten older, I'm starting to like more things. Recently I've been craving cinnamon baked apples... so much so that I ordered them instead of fries or mashed potatoes at Chili's recently!

I had never made them before and wanted something really easy. Ryan's mom sent me two of her apple recipes. One I didn't have the ingredients for and the other was for the crockpot and I was in more of a "be done when dinner is done" mood. I found a recipe on Recipe Zaar that called for 45 minutes of baking time and had pretty much the same ingredients as the crock pot recipe I already had so I gave it a try. They turned out fantastic... but the results of 10 apples disappeared waaaaaayyyy too fast in our house!

Hot Baked Cinnamon Apples
By: Recipe Zaar submitter "Elmolvsu"

10 apples, cored, peeled and sliced thin
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons lemon juice (optional)
1 dash salt
1 dash nutmeg
fresh whipped cream (optional) or ice cream (optional)

Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
Put apples in a non-stick pan, and cook covered for 45 minutes at 375°F.
Stir at least once every 15 minutes.
Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
Tip: Put everything in the baking dish and then mix it since there is less to clean up.

Several of the reviews said this can be made in the crock pot as well and one even said she made it at her desk at work. I could totally torture my cube mates letting this cook all day and making them smell it but not get to eat it! Ha!

Crockpot Chicken Tacos

I love anything I can cook in a crockpot. Since work + commute makes for long days, its great to have meals that are ready when I get home. This recipe has been a big hit on a local message board for some time but it took me a while to get on the bandwagon. Not sure why but we were missing out for the past year. I am not sure who this recipe "belongs" to but I wish I did so I can give them credit.

Ryan and I both really like the way these turn out and its super easy. I told him tonight that I was glad he liked it because we'd be having it a lot after the baby is born!

Crockpot Chicken Tacos
1 chicken taco seasoning packet (you can use a reg. taco seasoning packet but the chicken kind is best)
6 FROZEN chicken tenderloins (or 3 frozen breasts)
1 container of fresh pico (or can of Rotel)
1/4 c. Olive Oil
1/4 c. Water

Cover the bottom of the crockpot with the taco seasoning.
Lay frozen chicken on top.
Pour Pico/Rotel over chicken.
Pour Oil and Water over everything.
Cook on Low for 4-6 hours. If home, turn meat half way but not necessary.
Shred chicken with a fork and stir into juices.
Let cook/simmer for 30 minutes more (if time is tight, I skip this step)

Serve on tortillas with a shredded Mexican cheese blend. Great for leftovers, too.

I always use Rotel because I tend to make this when I'm having a "what to cook" moment. I keep Rotel and Taco Seasoning in the pantry most of the time and there is always some frozen chicken in my freezer from sale days when I stock up. Fresh pico would go bad in our house so I never buy it.

As an aside, a neat tip I learned (from another source that I can't find anymore) is how to make your "big" crockpot smaller. Many people get the bigger crockpot with the programmable/digital timer which can be too big for meals for two. We aren't big leftover people (with some exceptions) so I like to just cook enough for the two of us on many things. What I learned is that you can put a covered casserole dish inside your crockpot to make it the right size for smaller portions. This way, the meat is in a smaller space and is able to continue to cook in the juices and not dry out. I use the appropriate size Corningware French White covered dish to hold whatever I am cooking (brisket, roast, pork loin, chicken tacos). Just place the casserole dish with the food you are cooking, covered, into the crock pot. Put the crockpot cover on and cook as directed. Works like a charm and since the casserole dish is smaller I can normally fit it in the dishwasher for easier cleanup. Here is a picture of mine (uncovered after cooking) for reference.

Pecan Pie = Thanksgiving

My favorite PIE is pecan pie. I love pecans. I don't want them in my chocolate chip cookies, but I like them in lots of other things. Unfortunately, I married a man who doesn't like pecans, doesn't like pecan pie. Even worse, neither does his Dad or either brother. At least his mom is saving the family name... she likes pecans and pecan pie! Whew. I might have had to rethink things had they all been anti-pecan! I haven't polled my new sister in laws to see which team they are on, maybe this will be a boys vs girls issue. I'll find out tomorrow.

Anyway, I've been wanting pecan pie and wanting to make it myself. I've never made one, this is always Mom's job on the holidays. She makes a "mighty fine" Pecan Pie as my Pop would have said. I'd already committed myself to a side dish for Thanksgiving dinner and didn't want to over-extend myself. So, what do I do when I want to bake something, know my husband won't help me eat it and can't justify eating the whole thing myself??? I bake it, eat one piece, take the rest to work. My coworkers eat anything!

And last night, that's just what I did.
Pecan Pie
from Southern Sideboards, Junior League of Jackson

1 (9inch) pie shell, partially baked
1/2 cup butter (or margarine)
1 1/4 cups sugar
1/2 cup light corn syrup
3 eggs, slightly beaten
1 t. vanilla
1 1/2 cups pecans

Bake pie crust 3-4 minutes.

Cook sugar, butter and corn syrup over low heat until the butter melts. Do not let mixture boil.

Cool slightly. Stir in eggs and mix well. Add vanilla and pecans.

Pour filling into pie crust. Bake at 375 for 40-45 minutes. Pie should still be soft in the middle.

Overall it was a success. It tasted "different" than my mom's but we've nailed that down to me using real butter, she uses margarine. It was definitely "buttery". My crust also stuck to my pie plate, not sure about that part, maybe because I didn't let it thaw out, who knows. I'll try again one day.

Spring Chicken Roll-Ups

I first saw this recipe on a blog I follow. It's a Rachel Ray recipe so I hoped it would be easy enough. It turned out pretty good despite on mishap. The middle of the chicken was not cooked through when I took this out of the skillet. I think the problem is that when rolled, it made an inner layer of chicken. Next time, I'll do more of a fold-over than a roll-up. It had really nice flavors and Ryan liked it (always a plus with chicken).

Spring Chicken Roll-Ups
by: Rachel Ray

2 (6-ounce) pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat-leaf parsley, a handful

Cook's Note: Some markets sell "thin cut" chicken for a premium price. With a sharp knife, cutting the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you're stretching your dollar and the meat to provide twice as many portions.
Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears.

Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat.

When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper.

Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes.

Remove cooked roll ups to a serving plate.

Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute.

Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

Cheesecake Pops -- The Easy Way

A few weeks ago, I posted that I was going to make cheesecake pops soon. I made them before Eric's Graduation and they were a hit. But man, was it a pain. You have to make a cheesecake (it was my first time to do this), get it nice and chilled, form the balls, freeze the balls, then finally dip them in chocolate. It was a three night process.

My friend Suzie is having twins and I helped host her shower. I decided to make cheesecake pops as one of the desserts. Since my family was in town all week and we were going to Sea World, I didn't want this to be a three day process. So, I took the Sandra Lee "Semi-Homemade" route and bought pre-made cheesecake bites. This meant all I had to do was add the sticks and dip in chocolate. It's still a time consuming process, but not 3 days.

Easy Cheesecake Pops

Sara Lee Cheesecake Bites
Semi Sweet Chocolate for Melting
Shortening
Sucker Sticks

Let Cheesecake bites soften just enough to insert the sucker sticks.

Melt chocolate and shortening according to package directions. I used two boxes of Baker's brand and added probably 3 tablespoons of Chocolate. Bakerella always suggests this when dipping with chocolate and I always ignored it. She is right... it REALLY helps.

Dip sucker stick in chocolate and insert into cheesecake bite.
Put un-dipped pops back in freezer while you finish prepping them all. They don't need to be completely frozen before dipping but the colder the cheesecake, the better the chocolate will coat and harden (less dripping).

Dip pop in chocolate. Gently tap the stick on the side of the bowl to get rid of the excess chocolate. Stand pops on Styrofoam block to cool. Return to freezer or refrigerator until ready to serve.

See Bakerella's blog for more detailed instructions! :)

Pulled Hawaiian Chicken Sandwiches

I found this recipe on Foodie Bride. I can't seem to get enough grilled pineapple these days so a dinner sandwich with grilled pineapple sounded great. And, as always, I like to try new ways to cook Ryan's least favorite meat... Chicken.

The flavors were awesome but something was funky about the chicken. It was all sort of mushy... probably didn't let it sit long enough before shredding. I dunno, I'll likely try this again soon to perfect it.

Pulled Hawaiian Chicken Sandwiches
copied from: FoodieBride

1/2 cup Heinz 57 Sauce
Fresh pineapple, cored and sliced into 7 1/4″-1/2″ inch rings
2 Tbsp honey, plus more (if desired)
Tabasco sauce
4 boneless, skinless chicken breasts
Olive oil
Salt
Fresh ground black pepper
6 buns or sandwich rolls (I used sliced, toasted sourdough)

Heat grill to medium heat.

Place one 1/2″ ring of pineapple into a food processor or blender and process. Puree. Or obliterate. You’re looking for a sauce-like end-product.


Pour the processed pineapple into a medium bowl and stir in the steak sauce, agave nectar, and a couple of dashes of Tabasco. Taste and add agave if additional sweetness is desired.

Remove 1/4 cup of sauce to use for basting and reserve the rest for serving.

Brush pineapple rings with olive oil and place on the grill. Cook for 5-7 minutes on each side, until the sugars start to caramelize and nice grill marks have developed.


Pound chicken breasts lightly, just to reach an even thickness. Brush the Hawaiian sauce on one side of the chicken breast and season liberally with salt and pepper. Place on the grill and cook until internal temps reach 170 (about 6-8 minutes), turning once halfway through. Before turning the chicken, baste with the remaining Hawaiian sauce.

Remove chicken and pineapple rings from the grill when done. Let chicken stand for 5-10 minutes before shredding with two forks. Add the chicken to a bowl and toss with the remaining Hawaiian sauce. Divide the pineapple rings and Hawaiian chicken between the 6 buns/sandwich rolls and serve warm.

Thanks, FoodieBride, for another great recipe!

Fried Pickles

One of my favorite places back home in Mississippi is Que Sera Sera. It's a local place near Millsaps Campus with good southern food. Of course, the main attraction is the fried pickles dipped in peppercorn ranch dressing.

We search for fried pickles wherever we go. If they are on the menu, we order. We like chips better than spears. I finally decided to try to make some a few months ago. Still haven't perfected but getting close.


Fried Pickles

Thick Sliced Hamburger Pickles (Vlassic Ovals and Mt Olive Hamburger Dills are the ones I have used)
1/2 c Bread Crumbs
1/4 c Corn Meal
1/4 c Flour
Vegetable Oil

Heat oil in large skillet, just enough so that pickles can still float.
Mix dry ingredients together.
Coat pickles in breading.
Drop in very hot oil. When they start to float, flip them over and let cook a little longer, until golden brown.

Remove from skillet onto paper towel to drain off grease.

Serve with ranch dressing.

Happy Birthday, Erica!

Last week we celebrated Erica's birthday at work. Her request for a birthday cake was 'Dirt Cake'. So, Dirt Cake is what she got. I had never made Dirt Cake before. Its pretty darn easy.

Dirt Cake
from All Recipes
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling
Gummy worms

Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.


Chill until ready to serve.
Add Gummy worms, artificial flower and trowel. Enjoy!
This was a huge hit at work and at home. I am sure it will be made again. Maybe I'll save it to make with my niece when she comes to visit.

Tilapia with Crawfish Champagne Cream Sauce

Our friends the Hebert's are Houston "transplants" from Lake Charles, LA. Just this weekend they opened a crawfish to go store, Hebert's Hot Tails. I went by on Sunday and bought 10 pounds of crawfish. Ryan was on his way back from New Hampshire and I thought it would be a good dinner for us. Since Ryan got home so late, we didn't eat as much as we normally would so I had a good 3 or 4 pounds leftover. I really wanted to find something to use the leftovers in other than gumbo or etouffee so I thought some sort of cream sauce over fish would be yummy.

I asked for some suggestions on a local message board that I participate in and one of the girls suggested this Champagne Cream Sauce adapted from one by Emeril Lagasse. As she notes, champagne, cream and butter are a perfect combination.

Crawfish Champagne Cream Sauce
adapted from Emeril Lagasse

1/4 cup chopped shallots
1/2 cup Champagne
3/4 cups heavy cream
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon Champagne vinegar
1/2 cup cooked crawfish, peeled

In a saucepan, combine the shallots and Champagne. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.

Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.
Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.

Add Crawfish. Season, to taste, with salt, pepper, and vinegar and serve immediately over fish or shellfish.

Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water. I used a "homemade" double boiler to keep it warm while I waited for the potatoes to cook.

For the fish, I used the Sauteed Fish recipe minus the cajun seasoning, then topped with the crawfish cream sauce.

Food Network Cooking: Fried Chicken

I had a couple of chicken breasts thawed out and was trying to decide what to make. I saw Guy Fieri make fried chicken on the Food Network a couple of weeks ago and had been wanting to try it. So, I went back to the Food Network website and started looking at Fried Chicken Recipes, intending to use Guy's. But, the idea of Paula Deen and Fried Chicken really just made the most sense. I couldn't resist trying her "Grandmother Paul's Fried Chicken". I think it was a sign.

Ryan's parents gave us a bunch of leftover's from Kevin's rehearsal dinner... mashed potatoes and green beans are a perfect compliment to Fried Chicken! Made this meal even more worth it to only have to cook the chicken! Thanks!

My grandmother (my dad's mom) made a mean fried chicken. She made fried chicken every time we came to visit--everyone's favorite! This is one of the recipes, like her chocolate chip cookies, that no matter how many times she showed us how she made it, our attempts were never quite the same.

Paula's Grandmother did not deep fry the chicken... she pan fried and steamed the chicken... basically frying in a little oil, with the lid on. I had to watch the video of the episode where Paula (yes, first name basis here) cooked this to make sure I understood. I'd suggest you do the same... its less than 3 minutes. All in all, it was a good recipe. The meat was a little dry... maybe I should try soaking the chicken in a brine like Guy's recipe calls for.

Grandmother Paul's Fried Chicken
By: Paula Deen
"My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens."

Salt and pepper, for seasoning chicken
Crisco shortening, for frying
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper
1 (2 1/2 pound) chicken, cut into pieces

Heat shortening in a cast iron skillet to 350 degrees F.

Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Food Network Cooking: Banana Nut Bread

I've been craving Banana Nut Bread recently. The Banana Nut Loaf is the only reason I go to Starbucks... I don't drink coffee. Something about Banana Nut Bread reminds me of home. Maybe it's the pecans, I dunno? Of course, Ryan doesn't eat pecans so this whole loaf went to work with me and was gone by the end of the day. I can't really say that proves it's great, the people at my work will eat anything. But, several did come back for seconds, so I feel pretty good about this one! :)

I've bought banana's a little more often recently but never seem to eat them all, so I have been sticking one in the freezer here and there. I finally had enough to make some bread so I searched the web for a good recipe. I decided I'd try the Food Network website and hope Paul Dean would have a recipe... I thought Banana Bread would be right up her alley. Either she didn't have one or I didn't like how it sounded, so I picked Tyler Florence instead.

Note: Peeling banana's that have been frozen is not fun. I suggest peeling what you can while frozen, then using a potato peeler to get the rest off. Once they thaw, it is complete mush and not fun!

Banana Bread with Pecans
By: Tyler Florence -- Food Network Host


2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Next time, I think I'll make these as muffins that way I can make a couple without pecans for Ryan.

A Red Velvet Valentine's Day

Last week I posted about finding Bakerella's blog and making the Chocolate Chip Cookie Dough Brownies.  Since then, I added Bakerella to my Google Reader so I can see what new goodies she posts.  This week, she posted a couple of different Valentine's treats.  One was a little above my skill level since I haven't moved to Fondant yet -- and to be honest, Fondant is not my favorite.  

Then she posted Easy and Easier Valentine Treat and I was sold -- Ryan likes red velvet cake, red is perfect for Valentine's, a cookie sandwich always wins me over.  And, the recipe used a box cake mix so I didn't have to buy much.  It was very easy and the ultimate reward... Ryan said it might be his new favorite cookie!!!  I think they will become a regular for "red holidays".

Red Velvet Sandwich Cookies

from Bakerella

1 Box red velvet cake mix

1/2 Cup butter, softened to room temperature

2 Eggs

Preheat oven to 350 degrees.

Mix ingredients until combined.

Roll spoonfuls of cookie dough into balls and place on baking sheet about two inches apart.

Bake for 10-12 minutes.

Cool.

Cream Cheese Icing

1/2 Cup butter, softened to room temperature

1 8 oz. Package cream cheese, softened to room temperature

1 1lb. Box of confectioner's sugar

1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla.

Gradually add sugar and mix until smooth.

Ice bottom of one cookie and place another cookie on top.

Since I didn't know how the cookies would turn out, I decided to split the cake mix in half and make half cookies, half cake.  I followed the cake mix directions (cut in half) and reduced the baking time by about 5 minutes.  I used the remaining cream cheese icing and sprinkled with red sprinkles. 

Chocolate Heaven

I love chocolate and in all honesty, I think people who don't like chocolate are C.R.A.Z.Y!!!  Last week someone posted the link to Bakerella's blog on a local message board.  It was definitely a bad idea for me to look at this blog.  She has some AMAZING baked goods on her blog.  As soon as I saw the first picture in "Thaaank You, Betty", I was hooked.  And to top it off, it was a super easy recipe...of the likes of Sandra Lee's "Semi-homemade" recipes.  

It is actually a recipe off the Betty Crocker Chocolate Chip Cookie Mix (the kind that comes in a bag).  Other than the mixes, all you need is butter, eggs, oil... things you probably keep on hand anyway.  I always have one of these cookie dough mixes in the pantry in case I get a craving and am amazed that I had not noticed this recipe yet.  Maybe because I don't keep brownie mix on hand?  

Anyway, Bakerella did not steer me wrong, this is an amazing treat... Brownies, Chocolate Chip Cookies and Chocolate Frosting all in one pan.  HEAVEN!

Chocolate Chip Cookie Dough Brownies

from Betty Crocker

1 Box Betty Crocker Original Supreme Brownie Mix

1/3 cup vegetable oil

1/4 cup water

2 eggs

1 pouch Betty Crocker Chocolate Chip Cookie Mix

1/2 cup butter or margarine, softened

1 egg

Chocolate Frosting of your choice

Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

Make cookie mix as directed on pouch, using butter and 1 egg. 

Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. 

If you want to make your own frosting, do so while the brownies cool.  

I used Bakerella's recipe for Chocolate Ganache.

12 oz. semi-sweet chocolate morsels

3/4 cup heavy whipping cream

6 Tbsp butter

In a small saucepan, heat cream and butter until just before the boiling stage.

Pour over the chocolate morsels.

Let stand about 20 seconds and stir until smooth.

Pour over brownies and let set before cutting.

To make 48 brownies, cut into 8 rows by 6 rows.  I have a feeling this sized brownie will be too small for my sweet tooth family and coworkers!