Thursday, February 6, 2014
Thursday, January 30, 2014
After nearly 4 years of making this amazing recipe it is still a family favorite and my go to recipe to make for guests. In fact, the first time I tasted this delicious twist on an old classic was at my dear friends, Sheenas, house. She served this to my family for dinner one night and I got down on both knees and begged for the recipe! haha Okay maybe I was not so drastic, but that is the effect this recipe has on people! It is simply AMAZING! Click here for this yummy recipe, you wont be disappointed!
Saturday, January 25, 2014
The combination of fresh flavors of tomato bisque packed with a spicy smoky punch of chipotle makes this soup over the top amazing! I dream of soups like this, this time of year. There is nothing batter than a hearty hot soup to top off a cold winter evening. Serve this soup with fresh baked bread such as my Italian Bread and a salad to make it a meal. This would also make an excellent first course, but be warned they will probably want more! This soup makes around 4 four servings.
Spicy Chipotle Tomato Bisque
- Two 28-ounce cans whole tomatoes, drained
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 1/2 small yellow onion, cut into two chunks
- salt, to taste
- freshly cracked black pepper, to taste
- 3 tablespoons buter
- 1/2 teaspoons crushed red pepper
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2-4 tablespoon canned chipotle and adobe sauce, minced (I do half adobe sauce and half minced chipotle pepper) If you are sensitive to spicy foods only add 2 tablespoons, but if you like it spicy add 4 or more!
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 to 2 cups chicken broth, to taste
- 1/4 - 1/2 cup heavy cream, to taste
Friday, January 24, 2014
Well Hi there!
What has it been, two years since my last post? Have you missed me?
Let's see where should I begin? About two years ago my family and I went through some life changes including moving back to my hometown (no more commuting for us! YAY!), I went back to school for photography (I know, I know, you were expecting culinary school weren't you?) and since have opened my own portrait photography business. So as you can imagine I have had a LOT going on these past couple years. I knew that if I wanted succeeded in this new adventure that I had to give it 100%. Unfortunately that meant I had to put my blogging on hold. Although it has been a long two years, full of stress, adjustment, and late night studying; it was worth every bit of extra energy and time I had to put into it!
So here we are, it's 2014, I have finished school and am now finally getting back into a comfortable routine. I promised myself that I would get back into the world of food blogging once I got settled. I know that it will be more difficult now to keep up with a blog, however I still feel it is a therapy and creative outlet that I am not willing to give up. So please be patient with me as I transition back into this amazing world that I have missed so much.
Wednesday, November 21, 2012
- 12 ounces fresh cranberries
- zest of 1 orange
- juice of 1 orange
- slash of sherry
- 1 cup water
- 1 cup sugar
In a medium saucepan combine the orange zest, orange juice, sherry, water and sugar. Bring mixture to a boil. Stir constantly until sugar is dissolved. Add the fresh cranberries and bring up to a simmer. Simmer 8 minutes or until all cranberries have popped. Cool then refrigerate. Serve cold. Enjoy!
Tuesday, November 20, 2012
I have never understood the hype for green bean casserole around the holiday's. I have always found it to be a mushy disgusting mess. I never thought I would make one myself, that is until my brother's girlfriend became part of the family. She told me about how it was a tradition in her family to always serve a green bean casserole during the holiday's. I was stunned. Really? A green bean casserole? Okay so I am not a fan, that much is clear, but obviously a lot of people are. I decided to make it a mission to make a green bean casserole that made everyone (including my own) taste buds sing! I am proud to say that I have done just that!
I knew right away that I would be making this recipe from scratch. I am already not a fan of using condensed soups in my cooking (you just don't know what is in that can!). So the classic way of making this casserole was out. I did a little search online but wasn't having much luck with something that caught my eye. And then I came across The Pioneer Woman's version of green bean casserole! It was just what I was looking for! I took her recipe and of course made it my own by adding and removing a few ingredients. What I came up with is what I believe to be the perfect green bean casserole and I think you will agree! I will be serving this recipe every year for Thanksgiving and probably Christmas as well!
Green Bean Casserole
- 2 pounds fresh green beans, trim off the ends
- 4 slices bacon, chopped into small pieces
- 3 garlic cloves, minced
- 1/2 large onion, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup half and half
- 1 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 1/8 teaspoon cayenne pepper
- 1 cup sharp cheddar cheese, grated
Onion Strings (Topping):
- 1 large onion, sliced very thin
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- fresh ground black pepper, to taste
- 1/2 teaspoon cayenne pepper
- oil for frying (about 1 quart)
Place the onions for the onion strings in a shallow bowl. Pour the butter milk over the onions and allow to set on the counter for 1 hour. Meanwhile prepare the green bean casserole.
Cut the green beans in half for smaller pieces.
Bring a large pot of water to boil. Salt the water. Blanch the green beans in the boiling water and cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately place them into a bowl of ice water to stop the cooking process. Drain the beans once they are cool and set aside.
Cook the bacon in a skillet over medium heat until crispy. Add the diced onion and garlic; cook for about 3 minutes or until onions are tender. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Add flour to the pan and whisk together with the butter. Cook for a minute or two, then slowly pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the cheddar cheese. Stir until cheese melts. Turn off heat.
Add the bacon/onion mixture to the cheese sauce. Stir to combine. Pour sauce over the green beans and stir gently to combine. Pour into a baking dish. Bake at 350 degrees for 30 minutes or until sauce is bubbly. Meanwhile prepare the onion strings.
To prepare the onion strings: Preheat oil in a heavy pot to 375 degrees for frying. In a large bowl combine the flour, salt, black pepper, and cayenne; mix well. Using tongs grab small amounts of the buttermilk soaked onion strings allowing excess buttermilk to drip off the onions. Toss the onions in the flour. In small batches deep fry the floured onion strings in the hot oil until brown, about a minute. Remove the fried onion strings and drain on a paper towel. Continue to fry the remaining onion strings in small batches until all are cooked and drained. Top the hot green bean casserole with the fried onion strings. Serve immediately. Enjoy!
Monday, November 19, 2012
My family and I always serve a vegetable platter as an appetizer for our holiday meals. When I came across the idea of forming a Turkey with the vegetables for Thanksgiving I had to do it! I plan on doing this every year here on out! It so cute and makes it even more fun to eat!Turkey Vegetable Platter
- 1 medium bag baby carrots
- 1 green bell pepper, seeded and cut into strips, save the bottom of the bell pepper
- 1 red bell pepper, seeded and cut into strips, small piece cut for the Wattle
- 1 yellow bell pepper, seeded and cup into strips, small pieces cut for the feet, beak, and eyes
- 1 small cucumber, sliced
Arrange the vegetables on a plate or platter as pictured. Use the carrots and bell peppers for the feathers. Use the cucumber slices as the body. Use the butt or bottom of the green bell pepper as the neck/head of the turkey. Cut a small piece of red bell pepper as the Wattle (the red thing that hangs next to a Turkeys beak). Cut a small piece of the yellow bell pepper to make the feet, beak, and eyes. Serve with ranch dip! Enjoy!
Sunday, November 18, 2012
Stuffing has always been one of my favorite parts of holiday meals! It seems you never eat stuffing but during the holidays and maybe that is what makes it so appealing to me. I just love stuffing, but for some reason I have never made it from scratch. I know, I know, how horrible is that? I have a blog dedicated to cooking yet I had never made one of my favorite side dishes? Well enough was enough and I decided to finally make the ultimate stuffing last year for Thanksgiving! I am so glad I did!!! This stuffing is so amazing and of course way better than the stuff in the box. Everyone loved this stuffing, including my biggest critics my parents. My mother also has never made stuffing from scratch so she was a little skeptical. But one bite made all the difference! She raved about this stuffing and even had a second helping! Trust me this stuffing is worth the extra effort!
Sausage And Cranberry Herb Stuffing
- 1 pound french or sour dough bread loaf, cut into 1-inch cubes
- 1 pound ground sage sausage (I used Jimmy Deans, but if you can't find sage sausage then just use plain)
- 4 tablespoons butter
- 4 celery ribs, chopped
- 1 large onion, chopped
- 2 cups chicken broth
- 1 large egg, beaten
- 1/2 cup dried cranberries
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh sage, diced
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon salt
Preheat the oven to 325 degrees. Grease a 9x13 inch baking dish, set aside.
Place the bread cubes in a single layer on a baking/cookie sheet and bake until lightly toasted, about 15 to 20 minutes. Transfer the bread to a large bowl.
Meanwhile crumble the sausage in a large skillet and cook over medium-high heat until browned. With a slotted spoon transfer the sausage to the bread. Discard all but 2 tablespoons of the sausage drippings.
In the same skillet melt the butter in the reserved drippings. Add the celery and onions and cook over medium heat, stirring occasionally, until softened. Scrap the veggies into the bowl with the bread and sausage. Add the chicken broth, egg, cranberries, parsley, sage, pepper, and salt. Mix well and transfer mixture to the prepared baking dish. Cover with tin foil and bake until hot, about 45 minutes. Remove the foil and bake until browned and crisp about 15 more minutes. Serve hot. Enjoy!