Cookies and Cupcakes, Oh My!

My head just about exploded when I saw this website via Cup of Jo this morning. I have been on a serious cookie baking streak lately with no plans on slowing down (I plan to make a bunch tomorrow since we have friends coming over for dinner!) but I think I need to get going on some cupcakes too. I just might have to make it my mission to try every single one of these recipes.

Note: Still working on this problem with loading images. Sorry for the boringest looking posts in the history of blogs.

Note to CLK: You take care of the baking, I'll take care of the images. I expect pastries on Sunday.

Dinner

We had this for dinner last nite and it was delicious. Pretty darn easy and slightly different from the usual fried rice. I really, really, liked it and the whole family seemed to concur by licking their plates clean and unfortunately leaving no leftovers. I had to modify the recipe a bit because I did not have all the ingredients but I plan to make it again and follow the recipe to the "T" very soon.

My modifications included using grapeseed oil instead of peanut oil which I did not have. Grapeseed oil is pretty neutral so I knew it wouldn't add any weird flavor but I am sure peanut oil makes a much better choice. I considered using coconut oil but I knew that would change the flavor and I wanted to try and get as close to the intent of the recipe as possible. I think I might try it sometime though. I also did not have day old rice so I cooked some rice up in the morning and then left it in the fridge in an open container with the hopes of drying it out a bit. I do usually try and use "aged" rice but I think it turned out just fine this way. I also added a tiny, tiny, little splash of fish sauce because I think that adds a great flavor to fried rice. And finally, since my hubby isn't a big fan of fried eggs I scrambled his and added it to the rice the way fried rice is normally served in a restaurant. But, I think the fried egg on top of the rice was genius and made the dish by adding another layer or flavor. Hubby was intrigued and said next time he would like to try the fried egg. Okay, and I also added some veggies because I love them. I added onions, carrots, green beans, bean sprouts and peas. Not a lot, just enough to give it some color and, I don't know, add something more than just rice. So basically I strayed a lot from the recipe but the bottom line was it was delicious and this will definitely be on heavy rotation in our abode.

Recipe via NY Times, Mark Bittman's Bitten Blog.

Chocolate and Churros, Enough Said

For our Valentine's Day we made a seriously kick ass family dinner. White pizza, Caesar Salad with "Crusty Croutons" and for dessert Chocolate Con Churros. Needless to say the dessert was my favorite part. I mean, I think it is perhaps the best thing I have ever made. Do yourself a favor and make it. Like NOW. Oh, but do yourself another favor and don't overdo it ala' The "Classic CLK". I didn't stop eating until the entire batch was gone. The batch big enough to feed 6. Painful. But divine, none the less.

(Recipe and Photo via Cannelle et Vanille, thank you, thank you!)

Cookbooks...

I love me a cookbook. I read them front to back. The good ones, I read over and over and again. I love reading about good food, tips on how to make good food and looking at photos of ...good food. And of course, I love reading the lists. The lists of equipment you need, items to stock in your pantry and those needed in recipes. Here is a list of my favorite cookbooks, the ones I use most often and consider good reads...

1. The Ramos House Cookbook by John Q. My favorite restaurant and my go-to cookbook when there is a celebration in order. You can never go wrong with this one. Hush Puppies, Po-Boys, Lobster Bread Pudding, Fried Chicken Salad, Macaroni and Cheese...all amazing.

2. Babycakes by Erin McKenna. I have already mentioned my love for Babycakes. I have read this cookbook more times then I can count. Love it, love it, love it.

3. Get It Ripe by Jae Steele. This is a a cookbook full of yummy food that just happens to be vegan. You do not have to be a vegan to enjoy these recipes. Promise.

4. The Art of Simple Food by Alice Waters. It is pretty much the bible and Alice Waters is the Almighty. Another one I have read over and over. Reading it makes my mouth water.

5. The Vegetarian Family Cookbook by Nava Atlas. The first cookbook I bought after becoming a vegetarian. I think it is a perfect book to help make the transition from carnivore. The recipes and food are really simple and delicious and not at all overwhelming.

6. How to Cook Everything Vegetarian by Mark Bittman. I love Mark Bittman. I also have his Food Matters which includes recipes. His recipes are also very simple but full of flavor and a little unique.

7. The New Vegetarian Epicure by Anna Thomas. I didn't realize it until compiling this list but I have a lot of vegetarian cookbooks! And I know I keep saying this but this is another one that you can totally enjoy even if you are the most carnivorous of carnivores. This one is great for Sunday night family dinners or if you are having people over. The meals are slightly more elaborate than what I would make on say, a Tuesday night, say, but every one I have tried has been so good and I love that she gives you a full meal's worth of recipes so you don't have to search for an appetizer and dessert to go with the main course, it's all done for you.

8. The Native Foods Restaurant Cookbook by Tanya Petrovna. If you have not been to Native Foods yet I suggest you check it out because their food is pretty darn tasty. I recommend the Surf Tacos. This cookbook was a gift from my girl #1 and to be honest at first I felt a little intimidated by it. I had never cooked seitan or tempeh before and I was a little nervous about trying it with the tough critic I sit across from at the dinner table every night. But when I finally did try it I found it to be so very, very, easy and quite tasty! It even got a thumbs up from the before mentioned critic.

I think I'll stop there. Yes, I have many, many more cookbooks and I do use them but these are the ones I use the most often and that I keep handy and not tucked away in a bookcase.

creamed corn

2 Tbsp butter
1 Cup chopped onions
1 Tbsp flour
2 ½ Cups half and half
2 (16 ounce) packages frozen yellow corn, thawed and well drained
     Sub 4-5 Ears of Corn
2 Tbsp diced green Anaheim or Jalapeno chiles
Seasoned salt and Cayenne pepper to taste
1 Tbsp sugar
2/3 cup grated Parmesan Cheese
Shaved Gruyere cheese pieces for top

NOTE: I prefer to add a LOT more gruyere. So you can sub some gruyere for parmesan.

In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 mins. Stir in flour and cook, stirring, 1 min. Gradually whisk in half and half. Heat to boiling over medium high heat, whisking often, until thickened. Stir in well drained corn and chiles and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup parmesan cheese.

Transfer to a shallow 1 1/2 quart baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces. Bake in a preheated 350 degree oven 10 to 15 min. to melt cheese and until top is golden. Garnish with jalapeno chile slices.

***By the way, this is our 100th post. Thanks for reading.

crock pot jambalaya

Busy week for recipes. More to come later in the week. Have a Happy Thanksgiving.

Ingredients:
1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
8 to 12 ounces smoked sausage, sliced
1/2 cup chopped onion
1 green bell pepper, chopped
1 large can (28 ounces) crushed tomatoes
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons dried leaf oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound shrimp, cooked
2 cups raw rice, cooked

Preparation:
Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.

NOTE: This makes a TON of food. So be careful if you have a smaller size crock pot. You may need to skimp on the rice.

Northwoods Inn Red Cabbage

½ Head of Red Cabbage
½ Cup Oil
½ Cup plus 2 Tbsp Red Wine Vinegar
3 Tbsp Sugar
4 tsp Salt
1 tsp Seasoned Salt
¼ tsp Black Pepper
¼ tsp Onion Powder

Shred cabbage (cut into various sized pieces). Put in bowl. Add oil, vinegar, sugar, salt, seasoned, salt, pepper and onion powder. Mix well. Let sit for 6-8 hours.

chicken and dumplings

Ingredients:
3 1/2--4 1/2 lbs. chicken parts
salt and pepper to taste
4 Tablespoons unsalted butter
1 1/2 cups chopped onions
1/3 cup flour
2 cups hot water
1 3/4 cups chicken stock
8 ounces mushrooms,sliced
3 medium carrots, peeled and diced (1 cup)
2 large stalks celery, diced (1 cup)
1/2 teaspoon thyme
1 teaspoon salt
1 or 2 bay leaves(my addition)
1/2 teaspoon pepper
1/4 to 1/2 cup heavy cream
several drops of fresh lemon juice
Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

Directions:
Separate the legs into thighs and drumsticks; cut each breast half diagonally in half through the bone. If you wish, remove the skin. Sprinkle the chicken with the salt and pepper. Heat in a heavy 8 - 10 inch skillet over medium heat until fragrant and golden with the 4 T. unsalted butter. Place as many chicken pieces in the pan as will fit comfortably and cook, turning once, until pale golden, 3 to 5 minutes on each side. Remove the chicken to a plate and brown the remaining pieces in the same manner. Add to the fat in the pan the chopped onions. Cook, stirring occasionally, until the onions are tender but not browned, about 5 minutes. Next, stir in the flour and cook, stirring for 1 minute then remove the pan from the heat and whisk in the water and chicken stock. Whisking constantly, bring the mixture to a boil over high heat. Add the vegetables and seasonings through the pepper. Return the chicken pieces with all accumulated juices to the pan and bring to a simmer. Reduce the heat so that the liquid barely bubbles. Cover tightly and cook until the dark meat pieces are almost done, they should be just slightly undercooked, probably 20 minutes. Skim off the fat from around the sides of the pan with a spoon. If you wish stir in the whipping cream. Season to taste with salt and pepper and lemon juice.

Dumplings:
Mix together flour, baking powder and salt. Bring just to a simmer in a small saucepan the butter and milk. Add to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together. Push the chicken pieces down so that they are submerged in gravy and gently drop spoonfuls of the dumpling dough over the top. Cover pan tightly and simmer slowly for 10 minutes. Don't remove the lid. Serve immediately.

NOTE: I had a leek in the fridge so I added it. It worked out very well.

Mmmmm...

Tomorrow we are going to see Where the Wild Things Are! I can't wait. In preparation, I am going to be baking these cookies today to enjoy in the theater. Don't they look yummy? And easy? I thought they would be perfect because it is supposed to be hot today and not exactly prime Fall baking weather but these don't require long cooking time. Also, the Mr. and I are suckers for anything chocolate and peanut butter.

Next, week my serious baking begins in preparation for Fright Fest. I will try and take a picture, if I don't eat it all first.

Cook For You

I am a big fan of this cooking show by Tamra Davis. All of the recipes are super duper easy and straight forward. She takes out a lot of the guess work and makes me feel comfortable to try recipes I normally would probably shy away from. So far, I have made "Sam's Spaghetti" and the Kauai Family Dinner Seared Ahi Tuna Burger. Big thumbs up to both.
Next on my to-cook list are the Chilaquiles, "Lucy's Reuben" (vegan) and the Mole Enchiladas. Mouth...is...watering...
I'll keep you posted on the results.