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Showing posts from February, 2014

Perfect Pancakes

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As you may know, I really like having breakfast for dinner.  Not every day, mind you, but every now and then, I love to have the kind of breakfast that isn't really practical for a regular weekday morning.  Today's installment of  breakfast for dinner was pancakes.  I got this recipe from the pioneer woman via pinterest.  I have to insist that you serve it with real butter and real maple syrup.  I wanted fluffy whipped butter, and salted butter at that, but I only had unsalted sticks, so I poured some heavy whipping cream in a jar with a good bit of salt and set the kids to shaking.  While it isn't proper butter, it tasted a lot like it and was the perfect light fluffy consistency of whipped butter.  And truth be told, it was easy enough for morning time too.  I made the whole batch and froze the extras in plastic bags with wax paper between them.  I have reheated them with the toaster oven and the microwave.  They aren't perfect, but they are pretty good reheat

One-Pan Pasta

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After the successful one pan pasta "Spicy Sausage Pasta" I decided to take the plunge and try another. And while this one did have some of the issues I was worried about technique wise, it was a really great meal it was fast, easy and yummy; in short it is a great dish to have in your weeknight rotation.  Next time I would add a bit more basil or a lot of spinach ( oh or arugula) if I felt like upping the veggie content, and I did cook it a bit longer than called for so the sauce wouldn't bee too watery, but all in all the recipe works One-Pan Pasta 12 ounces linguine 12 ounces cherry or grape tomatoes, halved or quartered if large 1 onion, thinly sliced (about 2 cups) 4 cloves garlic, thinly sliced 1/2 teaspoon red-pepper flakes 2 sprigs basil, plus torn leaves for garnish 2 tablespoons extra-virgin olive oil, plus more for serving Coarse salt and freshly ground pepper 4 1/2 cups water Freshly grated Parmesan cheese, for serving  Step

Mexican Eggs in Purgatory

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This was a tasty dinner, but I think my pan should have been smaller so that the sauce the eggs cooked in was deeper.  Not a real problem but just to note for future.  It isn't my favorite of the baked egg dishes I have done, I think it is that I prefer the tomato based sauces for the eggs.  It isn't a pretty dish but not too bad.  Again writing a month after the fact, so hard to give too many details.  Say my mantra with me, I will catch up! and maybe it will happen;). Mexican Eggs in Purgatory 1 pound tomatillos, husked 1 poblano or jalapeƱo, stemmed and seeded (see Note) 1 1/2 cups chopped cilantro leaves and stems 3 scallions, coarsely chopped, plus sliced scallions, for garnish 3/4 cup low-sodium chicken broth 3 ounces thickly sliced bacon, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 8 large eggs 2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish Warm corn tortillas, for serv

Quick Chicken Tikka Masala

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I had chicken in the freezer and fresh turmeric in the fridge, so this recipe jumped out at me as the one to make.  Other than the turmeric wanting to stain every surface in the kitchen, this wasn't a hard dish and was really yummy.  I had chicken breasts, so they were cut up in to tender size pieces.  That made for a bit more work, but it made the recipe just that much more cost effective.  Everyone loved it, even the picky 4 year old.  This is out of eating well and seems to be fairly light and if you click on the title of the recipe below, it will take you to their site with all the nutritional information.  Some of us had it with rice, some with bread.  I personally preferred the naan with the chicken, but the people with rice enjoyed theirs too.  Quick Chicken Tikka Masala 4 teaspoons garam masala (see Note) 1/2 teaspoon salt 1/4 teaspoon turmeric 1/2 cup all-purpose flour 1 pound chicken tenders 4 teaspoons canola oil, divided 6 cloves garlic, minced

Tiramisu Cupcakes

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I used the batter I had left after filling the cupcake pan to make mini bunt cakes:) The kids and the husband adored these. I have to say I did like them but can't get past the box, and real tiramisu is so much better. (Yes a ton more work too).    They looked pretty even with my subpar icing skills. The real winner for me was the icing. On myyyyy. I could eat a bowl of it :)  As with all fellow blogger recipes, the recipe is to be found through the link to their blog:) Tiramisu Cupcakes 1 box White Cake Mix 2 egg whites 1 egg 1/3 cup oil 3/4 cup buttermilk 3/4 cup sour cream 2 teaspoons vanilla extract 1/4 cup strong coffee filling 8 oz mascarpone 1 tablespoon strong coffee 1/2 cup powdered sugar topping 8 oz cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 pint heavy whipping cream   Recipe and Instructions here    

Scallops with Mushrooms and whiskey Sauce

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Ok I am writing this weeks after we ate it. I remember really liking it but not so blown away I can remember a lot to say about it.  I did like the sauce enough to remember I want to use it for more stuff, but sorry guys.  I am really just phoning it in until  I catch up:) Scallops with Mushrooms and Whiskey Sauce 1 pound mushrooms, quartered 1 tablespoon fresh lemon juice 2 1/2 tablespoons unsalted butter Salt and freshly ground pepper 1 1/2 pounds bay scallops 4 scallions, thinly sliced crosswise 1/3 cup whiskey 1/4 cup heavy cream 1. Toss the mushrooms with the lemon juice. In a skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes. Reduce the heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes. Transfer to a large plate. 2. Add 1 tablespoon of the butter to the skillet and melt over high heat. Add the sc

Spiced Apple Martini

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WOW!  I have to say, this was a tasty drink!  It is potent so be careful!  It doesn't taste as strong as it is.  But it is amazing!   Marcus Samuelsson's Spiced Apple Martini   For the Apple-Spiced Simple Syrup: 1 teaspoon cinnamon, ground 1 teaspoon ginger, ground 1 teaspoon allspice, ground 1 teaspoon nutmeg, ground (freshly ground if possible) 1 cup granulated sugar 1 slice of a red apple, 1/4 inch thick 1/2 cup water For the Drink: 2 ounces SKYY Vodka 1/2 ounce of above syrup 1/2 ounce lime juice 2 dashes angostura bitters Ice Slice of apple (for garnish) For the Apple-Spiced Simple Syrup: Place all ingredients in small saucepan. Bring to boil. (Leftover simple syrup can be strained into airtight container, cooled and refrigerated. It will stay fresh for up to 2 weeks.) Add 1/2 ounce of simple syrup, the vodka, lime juice and bitters in a cocktail shaker. Add ice and shake well. Strain into chilled coupe glass and garni