tag:blogger.com,1999:blog-15445238607179822942024-03-05T16:38:20.281-08:00Coco's CookingUnknownnoreply@blogger.comBlogger501125tag:blogger.com,1999:blog-1544523860717982294.post-83078380695882281012022-01-29T11:41:00.001-08:002022-02-05T11:44:11.392-08:00Swedish Meatballs<p> I absolutely love Swedish Meatballs and the recipe from Josh Weissman is the best that I've ever tried to make at home. Definitely a keeper recipe for us. </p><p class="MsoNoSpacing"><b><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Meatballs:<o:p></o:p></span></b></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1lb (450 g) ground beef<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3/4lb (350 g) ground pork<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 sweet onion, finely diced<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3 garlic cloves, minced<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3 tsp (4 g) ground white pepper <o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 tsp (1 g) nutmeg, grated<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/4 tsp all-spice<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 cup (55 g) panko breadcrumbs<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 egg<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/4 cup (60 ml) whole milk<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span><b><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Gravy Ingredients:</span></b></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3 Tbsp (42 g) unsalted butter</span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;">3 Tbsp (28 g) all-purpose flour</span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 cups (480 ml) beef broth<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 Tbsp (30 ml) double fermented soy sauce (I used low-sodium soy
sauce)<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 cup (120 ml) heavy whipping cream<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 tsp (3 g) dijon mustard, optional<o:p></o:p></span></p><p class="MsoNoSpacing"><span style="font-family: "Calibri Light",sans-serif; font-size: 12.0pt; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> </span><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;">Start
by mixing together the ground pork and beef in a large bowl. Knead together
until combined. Add in onions, garlic cloves, ground white pepper, grated
nutmeg, all-spice, and panko bread crumbs. Mix together until fully combined
then add and mix in the egg before mixing in whole milk. </span><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;"> </span><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;">Line a rimmed baking sheet with foil, spray
foil with nonstick cooking spray and form the meat into 24 even size balls.
Place in rows of four. Bake in a preheated oven set to 425F for 15-20 minutes
or until the internal temperature reaches 165F.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; vertical-align: baseline;"><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;"> </span><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;">In
a medium saucepan, add unsalted butter and heat over medium-high heat until
melted. Whisk in all-purpose flour until combined, and let cook, stirring
occasionally for 1-2 minutes or until it turns a little darker. Add hot beef
broth and whisk until combined before adding double fermented soy sauce. Bring
to a light simmer and reduce for 4-5 minutes or until thickened. Add in heavy
whipping cream, simmer for 2 more minutes, stirring occasionally. Optionally
add in dijon mustard, whisk until combined.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; vertical-align: baseline;"><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; vertical-align: baseline;"><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; vertical-align: baseline;"><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;"> </span></p><p>
</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 6.0pt; vertical-align: baseline;"><span style="font-family: "Calibri Light", sans-serif; font-size: 12pt;"> </span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-45816193749103022392021-04-02T17:27:00.002-07:002021-04-02T17:27:48.990-07:00KFC Inspired Gravy<p style="text-align: center;"> <b>KFC Inspired Gravy</b></p><p style="text-align: center;"><b>(Source: Recipe Tin Eats blog) </b></p><p style="text-align: left;">1 chicken bouillon cube (I use 1 tablespoon Better than Bouillon Chicken Base) </p><p style="text-align: left;">1 beef bouillon cube (I use 1 tablespoon Better than Bouillon Beef Base)</p><p style="text-align: left;">2 1/4 cups boiling water</p><p style="text-align: left;">4 tablespoons butter, unsalted</p><p style="text-align: left;">4 tablespoons all-purpose flour (I use 3 tablespoons)</p><p style="text-align: left;">1/2 teaspoon onion powder (I use 1/4 teaspoon)</p><p style="text-align: left;">1/4 teaspoon garlic powder (my addition)</p><p style="text-align: left;">1/4 teaspoon finely ground black pepper</p><p style="text-align: left;">salt (if needed)</p><p style="text-align: left;">Dissolve cubes (or chicken/beef base) in boiling water. Melt butter in a saucepan over medium heat. Add flour, onion powder, garlic powder, and black pepper. Mix into butter with a wooden spoon or whisk. While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix. Stir until it thickens to a gravy consistency. Taste, add more salt and pepper if needed. Serve with food! </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-30371720672085793842021-02-28T18:50:00.001-08:002021-02-28T18:50:27.603-08:00Buffalo Chicken Kebab<p> Both of us love buffalo chicken anything, so when I saw this recipe, I had to make it for us! It's really good and definitely will be a regular meal for us when grilling season hits. </p><div style="text-align: center;"><b>Buffalo Chicken Kebabs</b></div><div style="text-align: center;"><b>(Source: Once Upon a Chef)</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;">1/4 cup vegetable oil</div><div style="text-align: left;">1/4 cup cayenne pepper sauce, such as Frank's Redhot Original</div><div style="text-align: left;">4 garlic cloves, minced</div><div style="text-align: left;">1 1/2 teaspoon salt</div><div style="text-align: left;">1 teaspoon chili powder</div><div style="text-align: left;">1 teaspoon sugar</div><div style="text-align: left;">3/4 teaspoon onion powder</div><div style="text-align: left;">1/4 teaspoon crushed red pepper flakes</div><div style="text-align: left;">3 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2 to 2 inch chunks</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the buffalo sauce: </div><div style="text-align: left;">6 tablespoons unsalted butter, melted</div><div style="text-align: left;">1 1/2 tablespoons cayenne pepper sauce</div><div style="text-align: left;">1/2 teaspoon crushed red pepper flakes (optional) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the chicken: In a large bowl, whisk together all the ingredients except for the chicken. Add the chicken and stir until evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 10 hours. Line a rimmed baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers, folding if the pieces are long and thin, and place on the prepared baking sheet. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the grill to medium-high heat and oil the grates. Grill the chicken, covered, turning the skewers occasionally, until golden brown and cooked through, about 15 minutes. Transfer the skewers to a platter. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the sauce: combine the melted butter, hot sauce, and red pepper flakes in a small bowl and whisk until emulsified. It will look greasy at first, but the action of the whisk should thicken the mixture into a smooth orange-colored sauce. Taste and add more hot sauce, if desired. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-83455068729436313812021-02-27T06:10:00.005-08:002021-02-27T06:10:28.767-08:00Skillet Almond Shortbread<p> If you love almonds, then definitely make this! It's chewy, has a strong almond flavor, and reminds me of maripan. Definitely a favorite around here. </p><p><br /></p><p style="text-align: center;"><b>Skillet Almond Shortbread</b></p><p style="text-align: center;"><b>(Source: Trisha Yearwood)</b></p><div style="text-align: left;"><p class="MsoNoSpacing">Nonstick cooking spray</p><p class="MsoNoSpacing">1 1/2 cups plus 2 tablespoons sugar</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">3/4 cup (1 1/2 sticks) butter, melted<o:p></o:p></p>
<p class="MsoNoSpacing">2 large eggs<o:p></o:p></p>
<p class="MsoNoSpacing">1 1/2 cups all-purpose flour<o:p></o:p></p>
<p class="MsoNoSpacing">1/2 teaspoon salt<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon almond extract<o:p></o:p></p>
<p class="MsoNoSpacing">1/2 cup sliced almonds with skins<o:p></o:p></p>
<p class="MsoNoSpacing">Preheat the oven to 350 degrees F. Line a 10-inch
cast-iron skillet with aluminum foil and spray the foil with cooking spray. In
a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat
in the eggs one at a time. Sift the flour and salt onto the batter. Add the
flavoring and stir well. Pour the batter into the skillet. Top with sliced
almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on
top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the
foil to lift the shortbread from the skillet; remove the foil before serving.</p><p class="MsoNoSpacing"><o:p></o:p></p><b></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-4395073003586491602021-02-10T06:13:00.001-08:002021-02-27T06:15:38.484-08:00Spicy Pesto Pasta Alla Vodka<p> This is the best vodka sauce that I've ever tried and it is so damn good, addicting. Definitely a keeper in our house. </p><p style="text-align: center;"><b>Spicy Pesto Pasta Alla Vodka</b></p><p style="text-align: center;"><b>(Source: Half Baked Harvest)</b></p><div style="text-align: left;"><p class="MsoNoSpacing">1/4 cup extra virgin olive oil<o:p></o:p></p>
<p class="MsoNoSpacing">1 shallot, finely chopped<o:p></o:p></p>
<p class="MsoNoSpacing">4 cloves garlic, finely chopped<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon dried oregano<o:p></o:p></p>
<p class="MsoNoSpacing">1-2 teaspoons crushed red pepper flakes<o:p></o:p></p>
<p class="MsoNoSpacing">1/2 cup tomato paste<o:p></o:p></p>
<p class="MsoNoSpacing">1/4 cup vodka<o:p></o:p></p>
<p class="MsoNoSpacing">3/4 cup basil pesto, homemade or store-bought<o:p></o:p></p>
<p class="MsoNoSpacing">kosher salt and black pepper<o:p></o:p></p>
<p class="MsoNoSpacing">1 cup heavy cream or canned coconut milk<o:p></o:p></p>
<p class="MsoNoSpacing">1 pound short cut pasta<o:p></o:p></p>
<p class="MsoNoSpacing">3 tablespoons salted butter<o:p></o:p></p>
<p class="MsoNoSpacing">1/3 cup grated Parmesan cheese, plus more for serving<o:p></o:p></p>
<p class="MsoNoSpacing">1/4 cup fresh basil roughly chopped<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Heat a large skillet over medium-low heat. When the oil
shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin
to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste
and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka,
cook another 2 minutes. Stir in the pesto and cream. Season with salt and
pepper. Keep warm over low heat. Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until al dente. Just
before draining, remove 1 1/2 cups of the pasta cooking water. Drain. To the
vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter,
tossing until the butter has melted. Add the parmesan and basil. If needed,
thin the sauce with additional pasta cooking water. Divide the pasta among
plates and top with basil and cheese. Enjoy!</p><p class="MsoNoSpacing"><o:p></o:p></p><b></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-71885815617941902732021-02-09T19:35:00.001-08:002021-02-28T19:43:26.737-08:00Molina's Fajita Marinade<p> When we lived in Houston, we ate Molina's fajitas very often. Thankfully, they were on the local news a few years ago and shared their marinade recipe and it has become one of our favorites. I doubled the recipe for our meat. </p><p style="text-align: center;"><b>Molina's Fajita Marinade</b></p><div style="text-align: left;">6 ounces pineapple juice</div><div style="text-align: left;">3.5 ounces low sodium soy sauce</div><div style="text-align: left;">Seasoned Salt to taste</div><div style="text-align: left;">4 dried chile de arbol peppers </div><div style="text-align: left;">Zest and juice of 1 - 2 small limes</div><div style="text-align: left;">2 ounces vegetable oil</div><div style="text-align: left;">5 ounces water</div><div style="text-align: left;">Garlic cloves (I use 4-5 cloves)</div><div style="text-align: left;">Cilantro (I use a small handful) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pulse chile pepper in blender. Add cilantro, water, and vegetable oil and blend together. Pour into large bowl, add pineapple juice, garlic, lime juice, zest, soy sauce and seasoned salt. Mix and then pour over meat to marinade. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-32274748596246405592021-02-05T06:22:00.001-08:002021-02-27T06:24:31.290-08:00One Pot Creamy French Onion Pasta Bake<p> If you love French Onion Soup, you will love this pasta dish! It's my favorite amongst all the baked pasta dishes that I've tried. </p><p style="text-align: center;"><b>One Pot Creamy French Onion Pasta Bake</b></p><p style="text-align: center;"><b>(Source: Half Baked Harvest) </b></p><p style="text-align: left;"></p><p class="MsoNoSpacing">4 tablespoons butter<o:p></o:p></p>
<p class="MsoNoSpacing">2-3 medium yellow onions, thinly sliced<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons honey<o:p></o:p></p>
<p class="MsoNoSpacing">1 cup dry red wine, such as Cabernet Sauvignon<o:p></o:p></p>
<p class="MsoNoSpacing">2 cloves garlic, minced or grated<o:p></o:p></p>
<p class="MsoNoSpacing">2 cups cremini or wild mushrooms, sliced<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons fresh thyme leaves (or 2 teaspoons dried
thyme)<o:p></o:p></p>
<p class="MsoNoSpacing">kosher salt and black pepper<o:p></o:p></p>
<p class="MsoNoSpacing">3 cups low sodium chicken broth (use vegetable broth, if
vegetarian)<o:p></o:p></p>
<p class="MsoNoSpacing">1 tablespoon Worcestershire sauce (use soy sauce, if
vegetarian)<o:p></o:p></p>
<p class="MsoNoSpacing">2 leaves bay leaves<o:p></o:p></p>
<p class="MsoNoSpacing">1 pound of your favorite short cut pasta<o:p></o:p></p>
<p class="MsoNoSpacing">1/4 teaspoon cayenne pepper using more or less to your taste<o:p></o:p></p>
<p class="MsoNoSpacing">1 1/4 cups heavy cream, whole milk, or canned coconut
milk<o:p></o:p></p>
<p class="MsoNoSpacing">1/3 cup crumbled gorgonzola cheese (optional)<o:p></o:p></p>
<p class="MsoNoSpacing">2 cups shredded gruyere cheese</p>
<p class="MsoNoSpacing">Preheat the oven to 400 degrees F. Melt the butter,
onions, and honey together in a large pot over medium-high heat. Cook, stirring
occasionally until softened, about 5 minutes. At this point, you want to slowly
add 1/2 cup of the wine, 1/4 cup at a time, until the wine cooks into the
onions. Continue to cook another 8-10 minutes until you've used the 1/2 cup of
wine and the onions are deeply caramelized.<o:p></o:p></p>
<p class="MsoNoSpacing">Add the garlic, mushrooms, thyme, and season with salt
and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the
broth, Worcestershire sauce, bay leaves, and the pasta. Bring the mixture to a
boil. Stir frequently until the pasta is al dente and the broth has been
absorbed, about 8-10 minutes. Stir in the cayenne, cream, gorgonzola, if using,
and 1/2 cup gruyere cheese. Remove from the heat. If needed, transfer the pasta
to a baking dish. Top with the remaining gruyere cheese. Transfer the baking
dish to the oven and bake 20 minutes or until the cheese has melted and is
lightly browned on top. Cool 5 minutes before serving. Serve with fresh thyme.
Enjoy!<o:p></o:p></p><b></b><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-22470219320407554212021-01-29T15:28:00.003-08:002021-01-29T15:28:56.412-08:00Nordstrom Parmesan Crostini<p> I saw that Nordstrom shared their Tomato Soup recipe along with their Parmesan Crostini recipe during the Covid-19 lockdown. I made the crostini and it's amazing! Definitely something I'll make for all tomato soups. </p><div style="text-align: center;"><b>Nordstrom Parmesan Crostini</b></div><div style="text-align: center;"><b>(Source: Nordstrom)</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;">1 cup (2 sticks) unsalted butter, softened to room temperature</div><div style="text-align: left;">5 ounces freshly grated parmesan cheese</div><div style="text-align: left;">1 teaspoon kosher salt</div><div style="text-align: left;">1 1/2 teaspoon granulated garlic</div><div style="text-align: left;">2 tablespoons Italian flat-leaf parsley, finely chopped</div><div style="text-align: left;">Baguette, cut diagonally into 3/8 inch thick slices, each about 5 inches long (approx 24 slices)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix butter, cheese, salt, granulated garlic, and parsley together in large bowl. Spread a tablespoon of butter mixture onto crostini. Bake in a 350 degree oven for about 12 minutes until golden brown. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-56954561694231831422021-01-29T14:54:00.007-08:002021-01-29T14:54:57.434-08:00Roasted Poblano Corn Potato Chowder with Bacon and Gouda Cheese<p> This is such a great and hearty soup! A new favorite in our household. </p><div style="text-align: center;"><b>Roasted Poblano Corn Potato Chowder with Bacon and Gouda Cheese</b></div><div style="text-align: center;"><b>(Source: From a Chef's Kitchen) </b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;"><p class="MsoNoSpacing"><span style="font-size: 12.0pt;">8 slices bacon<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">3 tablespoons canola or
vegetable oil<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">2 tablespoons butter<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">1 large onion, chopped<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">6 cloves garlic, chopped<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">6 tablespoons all-purpose
flour<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">6 cups chicken broth<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">1 pound Yukon Gold
potatoes, scrubbed and cut into 1/2-inch cubes<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">6 large Poblano peppers,
roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">1 bag (12-ounce) frozen
corn kernels, thawed under hot tap water</span></p><p class="MsoNoSpacing"><span style="font-size: 12pt;">1 cup heavy cream</span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">2 cups shredded Gouda
cheese<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;">Salt and freshly ground
black pepper, to taste<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: 12.0pt;"><o:p> </o:p></span><span style="font-size: 12pt;">Cook the bacon in a Dutch
oven over medium heat until crispy. Transfer to a paper towel-lined plate.
Crumble when cool. Wipe out the Dutch oven. Heat oil and butter over
medium-high heat in the Dutch oven. Add the onion, reduce heat to medium-low
and cook 7-8 minutes or until softened. Stir in the garlic and cook briefly,
approximately 15 seconds. Add the flour and cook 2 minutes. Add the chicken broth
and potatoes and bring to a boil. Reduce heat to medium and cook until the
potatoes are tender. Add the roasted and peeled peppers, corn and heavy cream
and bring back to a simmer. Add Gouda cheese and stir until cheese has melted. </span><span style="font-size: 12pt;">Add half the bacon,
reserving the remainder for garnishing the chowder. Season to taste with salt
and black pepper to taste. Serve in bowls, garnished with crumbled bacon.</span></p><b></b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-31977391286619937522020-12-19T18:56:00.001-08:002021-01-04T19:02:07.960-08:00Chicken Bacon Ranch Casserole<p> This is a fabulous pasta casserole and we absolutely loved it! It'll be in our regular rotation. </p><p style="text-align: center;"><b>Chicken Bacon Ranch Casserole</b></p><p style="text-align: center;">(Source: Southern Living)</p><p class="MsoNoSpacing">8 ounces uncooked mini penne<o:p></o:p></p><p class="MsoNoSpacing">4 bacon slices, chopped <o:p></o:p></p><p class="MsoNoSpacing">1 tablespoon minced garlic (about 3 garlic cloves)<o:p></o:p></p><p class="MsoNoSpacing">3/4 cup heavy whipping cream (I used half and half)<o:p></o:p></p><p class="MsoNoSpacing">1 (8-oz.) pkg. cream cheese, cubed and softened <o:p></o:p></p><p class="MsoNoSpacing">2 ounces Parmesan cheese, grated (about 1/2 cup)<o:p></o:p></p><p class="MsoNoSpacing">2 tablespoons ranch dressing and seasoning mix (from 1
[1-oz.] pkg.)<o:p></o:p></p><p class="MsoNoSpacing">1/4 teaspoon black pepper<o:p></o:p></p><p class="MsoNoSpacing">3 cups shredded, cooked chicken (from 1 rotisserie
chicken)<o:p></o:p></p><p class="MsoNoSpacing">8 ounces low-moisture part skim mozzarella cheese,
shredded (about 2 cups) divided<o:p></o:p></p><p class="MsoNoSpacing">Cooking spray<o:p></o:p></p><p class="MsoNoSpacing">2 tablespoons chopped fresh flat-leaf parsley<o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Preheat oven to 375°F. Cook penne according to package
directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl,
and set aside.</p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Heat a large skillet over medium. Add bacon, and cook,
stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer
bacon to a plate lined with paper towels. Reserve drippings in skillet.</p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Add garlic to hot drippings in skillet over medium, and
cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping
cream and cream cheese; cook, whisking often, until cream cheese is melted and
mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan,
ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta.
Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly
greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and
remaining 1 cup cheese.</p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Bake in preheated oven until golden and bubbly, about 20
minutes. Sprinkle with parsley, and serve hot.</p><p class="MsoNoSpacing"><o:p></o:p></p><p>
</p><p class="MsoNoSpacing"><o:p> </o:p></p><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-82003803704057007072020-12-12T18:43:00.001-08:002021-01-04T18:45:11.980-08:00One-Pot White Wine Pasta with Mushrooms and Leeks<p> This has been my favorite pasta dishes over the last few months and it's so easy to make. </p><p style="text-align: center;"><b>One Pot White Wine Pasta with Mushrooms and Leeks</b></p><p style="text-align: center;">(Source: Food and Wine)</p><p style="text-align: left;"></p><p class="MsoNoSpacing">3 tablespoons extra-virgin olive oil<o:p></o:p></p>
<p class="MsoNoSpacing">1 pound cremini mushrooms, trimmed and sliced<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons unsalted butter<o:p></o:p></p>
<p class="MsoNoSpacing">2 medium leeks, trimmed and thinly sliced (white and
light green parts only), about 1 1 /2 cups)<o:p></o:p></p>
<p class="MsoNoSpacing">4 medium garlic cloves, thinly sliced<o:p></o:p></p>
<p class="MsoNoSpacing">2 1/2 teaspoons kosher salt, divided<o:p></o:p></p>
<p class="MsoNoSpacing">1 pound short pasta, such as penne, casarecce, or pipe
rigate<o:p></o:p></p>
<p class="MsoNoSpacing">1 1/3 cups low-sodium vegetable broth<o:p></o:p></p>
<p class="MsoNoSpacing">2/3 cup dry white wine<o:p></o:p></p>
<p class="MsoNoSpacing">1/2 cup heavy whipping cream<o:p></o:p></p>
<p class="MsoNoSpacing">1/2 cup grated Parmigiano-Reggiano cheese (about 2
ounces), plus more for serving<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons chopped fresh dill<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons chopped fresh flat-leaf parsley<o:p></o:p></p>
<p class="MsoNoSpacing">1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh
juice (from 1 lemon)<o:p></o:p></p>
<p class="MsoNoSpacing">1/2 teaspoon black pepper<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Heat oil in a large saucepan over medium-high. Add
mushrooms, and cook, stirring often, until all liquid has evaporated, about 12
minutes. Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon
of the salt, and cook, stirring often, until leeks are tender, 4 to 5 minutes.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Stir in pasta, 3 cups water, stock, wine, and remaining 1
1/2 teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat to
medium, and simmer, stirring occasionally, until about 3 minutes short of al
dente, (check cook time on package). Stir in cream, and simmer until sauce
evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs,
lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls, and
serve topped with cheese.</p><p class="MsoNoSpacing"><o:p></o:p></p><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-44982038334745625482020-12-08T18:04:00.001-08:002021-01-04T18:08:24.900-08:00Sol Food Pollo al Horno<p> This is such a flavorful chicken recipe! Definitely a keeper recipe! </p><p style="text-align: center;">Sol Food Pollo al Horno</p><p style="text-align: center;">(Source: San Francisco Chronicle)</p><p style="text-align: left;"></p><p class="MsoNoSpacing">1/2 cup olive oil<o:p></o:p></p>
<p class="MsoNoSpacing">2 cloves garlic, crushed or minced<o:p></o:p></p>
<p class="MsoNoSpacing">1 tablespoon kosher salt (I omit)<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons garlic salt (I do a combination of 1 teaspoon
garlic salt and 1 teaspoon garlic powder)<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons onion powder<o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons dried oregano<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons ground black pepper<o:p></o:p></p>
<p class="MsoNoSpacing">8 to 10 boneless, skinless chicken thighs<o:p></o:p></p>
<p class="MsoNoSpacing">Preheat oven to 350 degrees. Line a 9 by 13 inch baking
pan with parchment paper and set aside.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Combine everything together and marinate for at least 20
minutes and up to overnight. When ready to eat bake 50-60 minutes or until golden
brown.</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p></p><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-81691951061113475592020-12-05T17:40:00.001-08:002021-01-04T17:44:24.556-08:00Chicken Paprikash<p> We absolutely love this Chicken Paprikash! </p><p style="text-align: center;">Chicken Paprikash</p><div style="text-align: center;">(Source: Molly Yeh)</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><p class="MsoNoSpacing">4 tablespoons unsalted butter</p><p class="MsoNoSpacing">2 large onions, thinly sliced</p><p class="MsoNoSpacing"><o:p></o:p></p>
<p class="MsoNoSpacing">Kosher salt and freshly ground black pepper <o:p></o:p></p>
<p class="MsoNoSpacing">4 cloves garlic, minced <o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons Hungarian sweet paprika <o:p></o:p></p>
<p class="MsoNoSpacing">1/4 teaspoon cayenne <o:p></o:p></p>
<p class="MsoNoSpacing">2 tablespoons all-purpose flour <o:p></o:p></p>
<p class="MsoNoSpacing">1 1/2 cups low-sodium chicken broth <o:p></o:p></p>
<p class="MsoNoSpacing">Pinch of sugar <o:p></o:p></p>
<p class="MsoNoSpacing">1 pound skinless, boneless chicken thighs, trimmed and
cut into 3/4-inch pieces <o:p></o:p></p>
<p class="MsoNoSpacing">1/4 cup heavy cream <o:p></o:p></p>
<p class="MsoNoSpacing">1 tablespoon white wine vinegar <o:p></o:p></p>
<p class="MsoNoSpacing">Crusty bread, for serving, optional<o:p></o:p></p>
<p class="MsoNoSpacing"><o:p> </o:p>Melt 3 tablespoons of the butter in a large saucepan. Add
the onions, season with salt and pepper and cook over moderate heat, stirring
occasionally, until golden and tender, about 10 minutes. Add the garlic,
paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add
the flour and the remaining 1 tablespoon butter and cook, stirring, for 2
minutes. Stir in the broth and sugar and cook until the sauce is thickened,
about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over
medium-low heat until the chicken is tender, about 15 minutes. Stir in the
heavy cream and vinegar. Taste and season with salt and pepper. Serve with
crusty bread if desired!</p><p class="MsoNoSpacing"><o:p></o:p></p><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-50446397919828510492020-09-28T11:11:00.001-07:002020-09-28T11:11:59.539-07:00Oven Fried Ranch Chicken<p> I haven't been posting a lot lately because I barely have time to cook elaborate meals after giving birth to our first baby in June. However, I have been making simple meals that barely take any time and this has been our favorite for the last few months! The chicken is so juicy and it's healthier than eating fried chicken for dinner. </p><p style="text-align: center;"><b>Oven Fried Ranch Chicken</b></p><p style="text-align: center;"><b>(Source: Food Network) </b></p><p style="text-align: left;">1 cup buttermilk</p><p style="text-align: left;">1/2 cup mayonnaise</p><p style="text-align: left;">4 sprigs thyme, leaves stripped and chopped</p><p style="text-align: left;">1 1/2 teaspoons paprika</p><p style="text-align: left;">3/4 teaspoons onion powder</p><p style="text-align: left;">3/4 teaspoons garlic powder</p><p style="text-align: left;">1/4 teaspoon cayenne pepper</p><p style="text-align: left;">Kosher salt</p><p style="text-align: left;">2 (3-4 pound) chickens, each cut into 8 pieces</p><p style="text-align: left;">Cooking spray</p><p style="text-align: left;">3 1/2 cups breadcrumbs (preferably panko)</p><p style="text-align: left;">1/3 cup chopped fresh chives</p><p style="text-align: left;">Freshly ground black pepper</p><p style="text-align: left;">Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight. </p><p style="text-align: left;">Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl. </p><p style="text-align: left;">Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on wire racks, 10 minutes. Season with salt and eat. </p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-6968814861526002422020-08-01T15:06:00.000-07:002020-09-28T11:12:17.958-07:00Mini Hashbrown Frittatas<p style="text-align: center;"><b>Mini Hashbrown Frittatas</b></p><p style="text-align: center;">(Source: Southern Living Magazine)</p><p style="text-align: center;"><br /></p><p class="MsoNoSpacing">Baking spray with flour<o:p></o:p></p><p class="MsoNoSpacing"> 1 (20-oz.) pkg.
refrigerated shredded hash browns (such as Simply Potatoes)<o:p></o:p></p><p class="MsoNoSpacing"> 10 ounces sharp
Cheddar cheese, shredded (about 2 1/2 cups), divided<o:p></o:p></p><p class="MsoNoSpacing"> 1 (10-oz.) pkg.
frozen chopped spinach, thawed<o:p></o:p></p><p class="MsoNoSpacing"> 1 tablespoon
unsalted butter<o:p></o:p></p><p class="MsoNoSpacing"> 1 small onion,
minced (about 1 cup)<o:p></o:p></p><p class="MsoNoSpacing"> 6 large eggs<o:p></o:p></p><p class="MsoNoSpacing"> 3/4 cup
half-and-half<o:p></o:p></p><p class="MsoNoSpacing"> 2 1/2 teaspoons
kosher salt<o:p></o:p></p><p class="MsoNoSpacing"> 1/2 teaspoon black
pepper<o:p></o:p></p><p class="MsoNoSpacing"> 1/2 cup quartered
cherry tomatoes (from 1 pint tomatoes)<o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Preheat oven to 375°F. Coat a 12-cup muffin pan with
baking spray. Toss together hash browns and 2 cups of the cheese in a large
bowl until combined. Spoon hash brown mixture evenly into prepared pan, filling
all cavities (about 1/2 cup each), pressing up and around sides to form a cup.
Bake until edges are golden and crispy, about 30 minutes.</p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Meanwhile, place
spinach in a clean kitchen towel; squeeze to remove liquid. Melt butter in a
medium skillet over medium-high. Add onion. Cook, stirring occasionally, until
translucent and tender, about 5 minutes. Reduce heat to low. Add spinach, and
cook, stirring occasionally, just until spinach is warmed and combined with
onion, about 1 minute. Remove from heat, and set aside until ready to use.</p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Remove baked hash
brown cups from oven, and spoon 1 heaping tablespoon onion-spinach mixture into
bottom of each cup. Whisk together eggs, half-and-half, salt, and pepper in a
large bowl until eggs are beaten and mixture is well combined. Carefully pour evenly
into hash brown cups to cover onion-spinach mixture. Top evenly with tomatoes,
and sprinkle with remaining 1/2 cup cheese.</p><p class="MsoNoSpacing"><o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p>Bake at 375°F
until eggs are set and hash browns are crispy and browned, about 30 minutes.
Remove from oven; cool on a wire rack 5 minutes. Serve warm.</p><p class="MsoNoSpacing"><o:p></o:p></p><p style="text-align: center;"> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-37378576872669828652020-06-08T08:07:00.000-07:002020-06-15T08:07:42.818-07:00Chicken MarinadesThese have been a few of our favorite chicken marinades lately:<br />
<br />
<div style="text-align: center;">
<b>Huli Huli Chicken Marinade</b></div>
<div style="text-align: center;">
(Source: Food and Wine)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 cup unsweetened pineapple juice</div>
<div style="text-align: left;">
1 cup chicken stock</div>
<div style="text-align: left;">
1/2 cup soy sauce</div>
<div style="text-align: left;">
1/2 cup packed light brown sugar</div>
<div style="text-align: left;">
1/3 cup ketchup</div>
<div style="text-align: left;">
2 teaspoons grated peeled fresh ginger</div>
<div style="text-align: left;">
1 1/2 teaspoons finely chopped garlic</div>
<div style="text-align: left;">
2 pounds chicken</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large zip-lock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
We either grill the chicken or roast it on a rack in the oven. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>The Best Chicken Marinade Recipe</b></div>
<div style="text-align: center;">
(Source: ModernHoney.com)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
2 pounds chicken thighs</div>
<div style="text-align: left;">
1/3 cup - 1/2 cup extra virgin olive oil depending on preference</div>
<div style="text-align: left;">
3 tablespoons fresh lemon juice</div>
<div style="text-align: left;">
3 tablespoons soy sauce</div>
<div style="text-align: left;">
2 tablespoons balsamic vinegar</div>
<div style="text-align: left;">
1/4 cup brown sugar</div>
<div style="text-align: left;">
1 tablespoon Worcestershire sauce</div>
<div style="text-align: left;">
3 garlic cloves, minced</div>
<div style="text-align: left;">
1 1/2 teaspoons salt</div>
<div style="text-align: left;">
1 teaspoon pepper</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Piece chicken with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Let marinate for at least 30 minutes or 4-5 hours. (I usually marinate it overnight). Grill when ready to eat. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>Chicken Marinade</b></div>
<div style="text-align: center;">
(Source: Spend with Pennies)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1/3 cup vegetable oil</div>
<div style="text-align: left;">
2 tablespoons red wine vinegar</div>
<div style="text-align: left;">
2 tablespoons Dijon Mustard</div>
<div style="text-align: left;">
3 tablespoons Worcestershire Sauce</div>
<div style="text-align: left;">
1 tablespoon lemon juice</div>
<div style="text-align: left;">
1 tablespoon soy sauce</div>
<div style="text-align: left;">
1 teaspoon black pepper</div>
<div style="text-align: left;">
2 teaspoons dried Italian seasoning</div>
<div style="text-align: left;">
1 teaspoon garlic powder</div>
<div style="text-align: left;">
1 tablespoon brown sugar</div>
<div style="text-align: left;">
4 boneless chicken breasts</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Combine all marinade ingredients in a small bowl or a freezer bag. Add chicken and marinate at least 1 hour or up to 6 hours. Grill, bake or broil as desired. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>Chicken Marinade</b></div>
<div style="text-align: center;">
(Source: Dinner at the Zoo)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1/2 cup olive oil</div>
<div style="text-align: left;">
1/4 cup lemon juice, freshly squeezed</div>
<div style="text-align: left;">
1 tablespoon garlic, minced</div>
<div style="text-align: left;">
1/4 cup balsamic vinegar</div>
<div style="text-align: left;">
1/4 cup soy sauce</div>
<div style="text-align: left;">
1/4 cup Worcestershire sauce</div>
<div style="text-align: left;">
1/3 cup brown sugar</div>
<div style="text-align: left;">
2 teaspoons dried Italian seasoning</div>
<div style="text-align: left;">
1 tablespoon Dijon mustard</div>
<div style="text-align: left;">
2 teaspoons kosher salt</div>
<div style="text-align: left;">
1 teaspoon black pepper</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place all ingredients in a large bowl or resealable gallon sized bag. If using a bowl, whisk to combine the ingredients. If using a bag, seal the bag and shake to combine the ingredients. Add 2 - 3 pounds of chicken, then marinate for at least 1 hour, or up to 12 hours. Proceed with cooking method of your choice. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-82990431940890957302020-06-04T07:06:00.000-07:002020-06-15T07:06:26.885-07:00Spring Green Salad with Roasted GarlicWe recently went to a town that is used to film the Walking Dead series in Georgia and stopped at Nic and Norman's for a bite to eat. I had their salad and it was fabulous! I've tried replicating it at home and it's just as good as what we had at the restaurant! <div>
<br /></div>
<div>
<div style="text-align: center;">
<b>Spring Green Salad with Roasted Garlic</b></div>
<div style="text-align: center;">
(Source: Inspired by Nic and Norman's)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Baby mixed lettuce (I used spring greens) </div>
<div style="text-align: left;">
Candied pecans (I used regular pecans)</div>
<div style="text-align: left;">
Goat cheese</div>
<div style="text-align: left;">
Cherry Tomatoes</div>
<div style="text-align: left;">
Roasted Garlic </div>
<div style="text-align: left;">
Balsamic Dressing</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place a layer of spring greens in a salad bowl. Top with pecans, goat cheese, cherry tomatoes, roasted garlic and drizzle the dressing on top. Delicious! </div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-31462379958163491692020-06-01T06:39:00.000-07:002020-06-15T06:41:05.177-07:00Flour Bakery Banana BreadThis is the best Banana Bread that we have ever tried! Definitely one that we will make again!<br />
<br />
<div style="text-align: center;">
<b>Banana Bread</b></div>
<div style="text-align: center;">
(Source: Flour Bakery)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
210 grams unbleached all-purpose flour</div>
<div style="text-align: left;">
1 teaspoon baking soda</div>
<div style="text-align: left;">
1/4 teaspoon ground cinnamon (I omitted)</div>
<div style="text-align: left;">
1/2 teaspoon kosher salt</div>
<div style="text-align: left;">
230 grams granulated sugar</div>
<div style="text-align: left;">
2 eggs</div>
<div style="text-align: left;">
100 grams canola oil</div>
<div style="text-align: left;">
340 grams mashed bananas</div>
<div style="text-align: left;">
2 tablespoons creme fraiche or sour cream</div>
<div style="text-align: left;">
1 teaspoon vanilla extract</div>
<div style="text-align: left;">
75 grams walnut halves, toasted and chopped</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. (If you use a handheld mixer, this same step will take about 8 minutes.)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, creme fraiche, and vanilla and continue to mix on low speed just until combined. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. No flour streaks should be visible, and the nuts should be evenly distributed. Pour the batter into the prepared loaf pan and smooth the top. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bake for 1 to 1 1/4 hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-6190808151369150672020-05-23T13:42:00.000-07:002020-06-12T13:47:56.124-07:00Very Best Swiss Meringue ButtercreamI've always been a huge fan of Swiss Meringue Buttercream because it's less sweeter than the American Buttercream. It's just as easy too! Below is the recipe that I've been using for a while and it's definitely a keeper. Sometimes I'll add peanut butter and that turned out fantastic as well.<br />
<br />
<div style="text-align: center;">
<b>Swiss Meringue Buttercream</b></div>
<div style="text-align: center;">
(Source: Food Network)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
6 large egg whites, at room temperature</div>
<div style="text-align: left;">
1 cup sugar</div>
<div style="text-align: left;">
1/4 teaspoon salt</div>
<div style="text-align: left;">
4 sticks unsalted butter, cut into small pieces, at room temperature</div>
<div style="text-align: left;">
2 teaspoons pure vanilla extract</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar, and salt in the bowl of a stand mixer.Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Cook, whisking, until the egg whites are frothy, the sugar dissolves and the mixture is warm, 3 to 5 minutes. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture is cool and stiff glossy peaks form, about 5 minutes. Beat in the butter a few pieces at a time, waiting until they're incorporated before adding more. The frosting may look liquidy or curdled but just keep beating until smooth and shiny. Add the vanilla and beat until fluffy, 3 to 5 more minutes. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-10261568643403695402020-05-16T06:07:00.000-07:002020-06-06T06:08:10.523-07:00Very Best Baked Ziti<div style="text-align: center;">
<b>Baked Ziti with Sausage</b></div>
<div style="text-align: center;">
(Source: Once Upon a Chef)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
1 lb ziti noodles<br />
1.5 lbs ground spicy or sweet Italian sausage (or removed
from casings)<br />
4 cloves garlic, minced<br />
1 (28-oz) can crushed tomatoes<br />
1 teaspoon salt<br />
1 1/2 teaspoons sugar<br />
1/4 teaspoon crushed red pepper flakes<br />
1 cup heavy cream<br />
1/2 cup grated Pecorino Romano (or Parmigiano Reggiano)
cheese<br />
1/3 cup chopped fresh basil, plus more for serving<br />
8 oz whole milk mozzarella cheese, shredded (about 2
cups)<br />
<br />
Bring a large pot of salted water to a boil. Cook the
ziti according to the package directions for very al dente, about 7 minutes.
(It will continue to cook in the oven so you want to undercook it just a bit.)
Drain and add the pasta back to the pot. Set aside.<br />
<br />
Preheat the oven to 425°F and set the oven rack in the
middle position.<br />
<br />
Heat a large sauté pan (preferably nonstick) over
medium-high heat. Crumble the sausage into the pan and cook, breaking apart
with a wooden spoon, until lightly browned and just cooked through, 5 to 6
minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain
all but 1 tablespoon of the fat from the pan and set over low heat (if you
don't have enough fat in the pan, add a tablespoon of olive oil). Add the
garlic and cook, stirring constantly with a wooden spoon, until soft but not
browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper
flakes and simmer, uncovered, for 10 minutes.<br />
<br />
Add the heavy cream, 1/3 cup of the Pecorino Romano,
cooked sausage, and basil to the pan; stir until evenly combined. Carefully
pour the contents of the sauté pan into the large pot with the pasta and gently
stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish.
Sprinkle with half of the shredded mozzarella and half of the remaining
Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the
remaining mozzarella and Pecorino Romano. Transfer to the oven and bake,
uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle
with more basil and serve.<br />
<br />
Make Ahead: This dish can be assembled and refrigerated,
covered, up to 2 days in advance. Since the dish will be cold, the baking time
will need to be increased. To bake, cover tightly with aluminum foil and place
in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15
minutes, or until the cheese is lightly browned and the pasta is hot
throughout.<br />
<br />
Freezer-Friendly Instructions: The dish can be frozen
unbaked. When you’re ready to cook it, defrost in the refrigerator for 24
hours, then proceed with the Make Ahead instructions above.<br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-2339114224364025382020-05-14T06:09:00.000-07:002020-06-03T06:10:12.910-07:00Best Ever SuccotashWe absolutely love corn in the spring/summer months, so when I saw this recipe for Succotash, I had to try it. The recipe is so simple to follow and we love all the veggies in this side dish. Dr. Sweetpea raved about how good this was and ate several servings of it during his dinner.<br />
<br />
<div style="text-align: center;">
<b>Best Ever Succotash</b></div>
<div style="text-align: center;">
(Source: Southern Living Magazine) </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
</div>
<div class="MsoNoSpacing">
10 ounces fresh or frozen baby lima beans (2 cups) <o:p></o:p></div>
<div class="MsoNoSpacing">
4 center-cut bacon slices <o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup chopped sweet onion (from 1 small onion)<o:p></o:p></div>
<div class="MsoNoSpacing">
4 ounces fresh okra, cut into 1/2-inch-thick slices (1
cup) <o:p></o:p></div>
<div class="MsoNoSpacing">
1 garlic clove, finely chopped (1 tsp.) <o:p></o:p></div>
<div class="MsoNoSpacing">
3 cups fresh corn kernels (4 ears) <o:p></o:p></div>
<div class="MsoNoSpacing">
1 1/4 teaspoons kosher salt <o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 teaspoon black pepper <o:p></o:p></div>
<div class="MsoNoSpacing">
3 tablespoons butter <o:p></o:p></div>
<div class="MsoNoSpacing">
5 ounces cherry tomatoes, halved (1 cup) <o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 cup thinly sliced fresh basil<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Place lima beans in a medium saucepan, and add water to
cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until
beans are just tender, 8 to 10 minutes. Drain and set aside.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
While beans simmer, place bacon slices in a large
cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once
after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve
drippings in skillet.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add chopped onion, fresh okra, and garlic to skillet over
medium, and cook, stirring often, until onion is just tender, about 6 minutes.
Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring
often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and
cook, stirring constantly, until butter is melted, about 1 minute. Remove from
heat.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Stir in halved cherry tomatoes and sliced basil; sprinkle
with crumbled bacon, and serve immediately.<o:p></o:p></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-43063919842113334902020-05-12T06:00:00.000-07:002020-06-03T06:01:04.652-07:00Egg Shop Fried ChickenWe ate at Egg Shop a few years ago when we were visiting my brother in NYC. I had their fried chicken breakfast sandwich and it was probably one of the best that I've ever tried. I've been looking for their fried chicken recipe ever since and I finally found it! Definitely a keeper for us!<br />
<br />
<div style="text-align: center;">
<b>Egg Shop Fried Chicken</b></div>
<div style="text-align: center;">
<b>(Source: Egg Shop Cookbook)</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Brine: </b></div>
<div style="text-align: left;">
6 cups water</div>
<div style="text-align: left;">
1/4 cup kosher salt</div>
<div style="text-align: left;">
1/4 cup packed browns sugar</div>
<div style="text-align: left;">
4 garlic cloves, smashed</div>
<div style="text-align: left;">
2 tablespoons red chile flakes</div>
<div style="text-align: left;">
4 to 6 boneless, skinless chicken thighs</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Marinade:</b></div>
<div style="text-align: left;">
2 cups buttermilk</div>
<div style="text-align: left;">
1 teaspoon celery salt</div>
<div style="text-align: left;">
1/2 teaspoon cayenne pepper</div>
<div style="text-align: left;">
1/2 teaspoon smoked paprika</div>
<div style="text-align: left;">
1 egg</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>For Frying: </b></div>
<div style="text-align: left;">
3 to 4 cups canola oil, for frying</div>
<div style="text-align: left;">
2 cups all purpose flour</div>
<div style="text-align: left;">
2 tablespoons freshly ground black pepper</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Wildflower honey and coarse sea salt, for serving </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight. Drain the chicken from the brine. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
At least 1 hour before you're ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat to 350 degrees Fahrenheit. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as "Judge Dredge"). When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully. Shake off any excess flour. Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crisp coating. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep fryer. The chicken should be fully covered by the hot oil. It's fully cooked when it reaches 165 degrees Fahrenheit at it's thickest part, 5 to 7 minutes. If you don't have a well calibrated thermometer handy, it's okay to cut into the chicken slightly and check for done-ness, no more pink. The chicken will stay juicy because we did all the work of properly brining. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Remove the chicken to the cooling rack or paper towels. You can keep the chicken warm and crispy in a 200 degree oven or serve immediately. Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse sea salt. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-78480631841817435992020-05-06T08:50:00.000-07:002020-05-30T08:50:33.704-07:00Creamy Garlic Parmesan Brussel Sprouts with BaconThis is the BEST Brussel Sprouts that we have had in a very long time. It's definitely faaaaar from healthy, but it's so damn good. I don't make this regularly for us because it's packed with fat and calories, but when I do, it's always a huge hit. Definitely a keeper recipe in our household!<br />
<br />
<div style="text-align: center;">
<b>Creamy Garlic Parmesan Brussel Sprouts with Bacon</b></div>
<div style="text-align: center;">
(Source: cafedelites.com)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
</div>
<div class="MsoNoSpacing">
10 ounces (300 g) bacon, cut into strips<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons butter<o:p></o:p></div>
<div class="MsoNoSpacing">
2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms
and cut sprouts in half)<o:p></o:p></div>
<div class="MsoNoSpacing">
Salt and pepper to season<o:p></o:p></div>
<div class="MsoNoSpacing">
5 cloves garlic finely chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
1 1/2 cups (400 ml) light or heavy cream, (thickened cream)<o:p></o:p></div>
<div class="MsoNoSpacing">
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
(cornstarch slurry -- optional)<o:p></o:p></div>
<div class="MsoNoSpacing">
1/3 cup fresh shredded or grated mozzarella<o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 cup fresh shredded or grated parmesan cheese<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Preheat oven to 375°F | 190°C. Fry the bacon in a large
oven-safe skillet over medium heat until crispy. Use a slotted spoon to
transfer to a paper towel lined plate to soak up some of the oil. Set aside.<o:p></o:p></div>
<div class="MsoNoSpacing">
Drain most of the bacon fat from the pan, leaving about
1-2 tablespoons for added flavour (adjust this amount to your liking). In the
same pan, melt the butter, then add the Brussels sprouts and season with salt
and pepper. Scrape up any browned bits from the bottom of the pan, and cook
while stirring occasionally, for about 6 minutes. The edges should start crisping
and slightly charring.<span style="mso-spacerun: yes;"> </span>Add in the garlic
and stir it through the sprouts for a minute, until fragrant. Pour in the
cream, reduce heat down to low and allow them to simmer until tender (another
3-4 minutes). If the cream is too thin for your liking, add in the cornstarch
slurry, stirring it through immediately, until combined. Add the bacon in and
give everything a good mix to combine all of the flavours together. Top the
sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly
and sprouts are done to your liking (about 15 minutes). If you like your cheese
browned, change oven settings to broil for 2-3 minutes, until golden.<o:p></o:p></div>
<div class="MsoNoSpacing">
Season with a little extra pepper, if desired, before
serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.<o:p></o:p></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-22034185605771678962020-05-05T07:33:00.000-07:002020-05-30T07:34:10.239-07:00Cinnamon BabkaThis is by far the best homemade Cinnamon Babka that we have ever tried. In fact, it's so good that I made it twice in a month for us and Dr. Sweetpea kept raving about it each time he took a bite. It's definitely time consuming and labor intensive but the end result is SO worth it!<br />
<br />
<div style="text-align: center;">
<b>Cinnamon Babka</b></div>
<div style="text-align: center;">
(Source: King Arthur Flour)</div>
<div style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
<b>Dough<o:p></o:p></b></div>
<div class="MsoNoSpacing">
3 cups (361g) King Arthur Unbleached All-Purpose Flour<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons (18g) Baker's Special Dry Milk<o:p></o:p></div>
<div class="MsoNoSpacing">
2 teaspoons instant yeast, SAF Gold instant yeast
preferred<o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 teaspoon cinnamon<o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 cup (50g) sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
1 1/4 teaspoons salt<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 to 2/3 cup (113g to 149g) lukewarm water<o:p></o:p></div>
<div class="MsoNoSpacing">
1 large egg<o:p></o:p></div>
<div class="MsoNoSpacing">
5 tablespoons (71g) unsalted butter, at room temperature<o:p></o:p></div>
<div class="MsoNoSpacing">
1 1/2 teaspoons vanilla extract<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Filling<o:p></o:p></b></div>
<div class="MsoNoSpacing">
1/2 cup (106g) brown sugar, packed<o:p></o:p></div>
<div class="MsoNoSpacing">
4 teaspoons (11g) cinnamon<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon King Arthur Unbleached All-Purpose Flour<o:p></o:p></div>
<div class="MsoNoSpacing">
1/4 cup (4 tablespoons, 57g) melted unsalted butter<o:p></o:p></div>
<div class="MsoNoSpacing">
2 teaspoons water<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 cup (57g) diced pecans or walnuts, toasted if desired<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 cup (57g) golden raisins<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Glaze<o:p></o:p></b></div>
<div class="MsoNoSpacing">
1 large egg, beaten with a pinch of salt<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Topping<o:p></o:p></b></div>
<div class="MsoNoSpacing">
2 tablespoons (28g) King Arthur Unbleached All-Purpose
Flour<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon brown sugar, firmly packed<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 teaspoon cinnamon<o:p></o:p></div>
<div class="MsoNoSpacing">
pinch of salt<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tablespoon cold unsalted butter<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Weigh your flour; or measure it by gently spooning it
into a cup, then sweeping off any excess. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Combine all the dough ingredients (starting with the
lesser amount of water), mixing until everything is moistened. Add more water
if necessary to enable the dough to come together. Cover the bowl and let the
dough rest for 20 minutes. Then mix and knead it until it's soft and smooth.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Place the dough in a lightly greased bowl, cover, and
allow the dough to rise for about 1 1/2 to 2 hours, until it's quite puffy.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To make the filling: Just before you’re ready to shape
the dough, combine the sugar, cinnamon, and flour. Stir in the melted butter
and water until evenly incorporated. Set aside.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To make the topping: Combine the flour, sugar, cinnamon,
and salt until evenly incorporated. Work in the butter until coarse crumbs
form. Set aside.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Shape the dough into a 9" x 18",
1/4"-thick rectangle. If the dough "fights back," cover the
dough and let it rest for 10 minutes to relax the gluten, then stretch it some
more.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Smear the dough with the filling, coming to within an
inch of the edges.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Scatter the nuts and raisins atop the filling.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Starting with a short end, roll the dough gently into a
log, sealing the seam and ends.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Using a pair of scissors or a sharp knife, cut the log in
half lengthwise (not crosswise) to make two pieces of dough each about 10"
long; cut carefully, to prevent too much filling from spilling out.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
With the exposed filling side up, twist the two pieces
into a braid, tucking the ends underneath. Place the twisted loaf into a
lightly greased 9” x 5” loaf pan.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Brush the loaf with the egg glaze. Mix together the
topping ingredients until crumbly and sprinkle it over the loaf.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Cover the loaf, and let it rise until it’s very puffy and
crowned a good inch over the rim of the pan, 1 1/2 to 2 1/2 hours. Towards the
end of the rising time, preheat your oven to 350°F.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Bake the bread for 40 to 50 minutes, tenting with
aluminum foil during the final 15 to 20 minutes of baking; the loaf should be a
deep-golden brown and a digital thermometer into the center of it should
register about 195°F.<o:p></o:p></div>
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Remove the babka from the oven, and immediately loosen
the edges with a heatproof spatula or table knife.<o:p></o:p></div>
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Let the babka cool for 10 minutes, then turn it out of
the pan onto a rack to cool completely.<o:p></o:p></div>
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Slice the babka and serve it at room temperature; or
rewarm individual slices briefly in a toaster, if desired.<o:p></o:p></div>
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Store any leftovers, well wrapped, at room temperature
for several days; freeze for longer storage.<o:p></o:p></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1544523860717982294.post-84454065854379697532020-05-04T07:11:00.000-07:002020-05-30T07:11:43.691-07:00Korean Potato SaladOne of my favorite Korean Chef's is Chef Paik. He's one of the most popular chefs in South Korea and has a fantastic Youtube channel where he shares a lot of his recipes. When I saw that he shared his Korean Potato Salad recipe, I knew I had to make it at home since it's one of my favorites! The only problem is that the recipe is for 100 people!!! So I wrote down the original recipe and converted anything that was in kilograms to grams, so it's easy for me to cut the recipe down. The original recipe is as follows and you can cut the recipe down to serve 10 or 20, etc.<br />
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<b>Korean Potato Salad</b></div>
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(Source: Chef Paik)</div>
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10 kilograms potatoes, cut into large chunks (10,000 grams)</div>
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2 kilograms cucumbers, sliced into thin half moon shape (2,000 grams)</div>
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2 kilograms onions, sliced into thin half moon shape (2,000 grams)</div>
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1.5 kilograms carrots, cut into large chunks (1,500 grams)</div>
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500 grams celery, cut into equal sized chunks</div>
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3.4 kilograms mayonnaise (3,400 grams)</div>
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480 grams brown sugar (I used regular granulated sugar)</div>
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68 grams salt</div>
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20 grams black pepper</div>
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500 millilitres heavy cream</div>
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160 millilitres vinegar (I used apple cider vinegar)</div>
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Boil potatoes in a pot of water along with 40 grams of salt. Meanwhile, while the potatoes are cooking, mix sliced onions with 40 grams of salt and set aside. Then mix the sliced cucumbers with 40 grams and salt and set aside as well. When the potatoes are almost done cooking, add the carrots into the pot with the potatoes and cook until the potatoes and carrots are cooked. Drain the pot and let the potatoes and carrots cool down on a baking sheet. Once the potatoes and carrots are cooled, dump them into a huge mixing bowl. Then squeeze the access liquid out from the onions and cucumbers before adding them to the bowl containing the potatoes and carrots. Add the celery to the potato mixture. Then in a separate bowl, whisk together the mayonnaise, sugar, salt, black pepper, heavy cream, and vinegar together. Pour this mixture of the potato mixture and use your hands to combine everything thoroughly. Serve the potato salad after it's been chilled for a few hours. </div>
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*My favorite way to eat Korean Potato Salad is on top of toast. You can also add in some canned corn or cooked macaroni to the potato salad for variety. </div>
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**I used vidalia onion for the potato salad since it's milder than yellow onion. I also used kirby cucumbers because of the thin edible skin. English cucumbers would work well for this recipe as well.</div>
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Unknownnoreply@blogger.com0