Thursday, January 31, 2013

hearty beef stew and a day in the dirt..

this past saturday we decided to go out riding and the boys and girls loaded up their bikes and away we went.. i left early and went back to the house and made this hearty beef stew for when they returned.. it was kinda rainy, kinda misty, kinda chilly out and playing in the dirt was fun but everyone needed to be warmed up a bit and this stew hit the spot.. i found the recipe @ poineer woman and followed it pretty closely.. i changed up a few things but nothing to drastic.. it was hearty, rich and luscious. ok you all are thinking is she pulling our leg because i have professed i "hate" stew and everything about it.. but let me tell you this was pretty darn awesome and yes i will be making it again!! i served it over mashed taters and well it made it awesomer.. is that a word?? if it isn't it should be when describing this dish..
day in the dirt hearty beef stew
prep time: 15 minutes
cooking time: 3.5 hours
servings: 8
olive oil
2 lbs. beef stew meat (i got it at whole foods, it's chuck roast cut into chunks)
salt and pepper
1 onion, diced
3 cloves of garlic, minced
2 small cans of tomato paste
3 cups beef stock
1 cup red wine
several dashes of worcestershire (about a 1 tblsp.)
1/2 tsp. sugar
4 whole carrots, peeled and diced
2 whole turnips, peeled and diced
2 tblsp. minced fresh parsley

salt and pepper the stew meat.. heat two twirls around pan of olive oil in a heavy bottom pot over medium high heat.. brown your meat in bathches until the outside gets nice and brown, about 2 minutes.. turn as it browns... remove the meat from pot with a slotted spoon and put on a plate and set aside.. continue to do this until all your meat is browned..

add onion and garlic to pot.. stir to coat it in all the brown bit from the bottom of the pan.. cook for about 2 minutes then add 1 can of tomato paste to the pot.. stir it into the onions and let it cook for another 2 minutes.. pour in wine and let it cook and reduce down for about 3-4 minutes you want it to reduce down to 1/2 then pour in your beef stock and continue to stir.. add worcestershire and sugar.. stirring constantly.. then add beef and all the juices from the plate back into the pot.. cover and reduce heat to simmer.. simmer covered for about 1 1/2 hours to 2 hours.. after 2 hours add another can of tomato paste and stir well to incorporate and add diced turnips and carrots.. stir to combine and add the lid and simmer another hour.. the sauce should be very thick and rich.. {if it's to thick for you add a splash of beef broth to thin it up} when the carrots and turnips are tender add minced parsley {i did this but didn't get a picture of it}.. taste and add salt and pepper as needed {i added it a few times during the cooking process}.. serve hot in bowls over mashed potatoes.. it was the best stew i've ever had and to be honest might be the only stew i've ever taken more than one bite.. it was so good.. the sauce so rich and thick.. *sigh* it was a great day!!

enjoy and get cook'n!!

jake getting ready to go riding..

pete, jess and shell after riding..

matt thinking something important i bet..

shell getting the hang of it..

cousins.. matt, jess and jake..

shell having fun..

brother and sister.. josh and jess

matt, jake, dean and jake..

cousins.. josh and jake

jake and his baby frankie..
my babies.. shell and jake..
cousins!! acting goofy..
a very good saturday..

Wednesday, January 30, 2013

take my word for it wednesday.. mashed potato, bacon and turkey sandwichs are pretty darn good..


i had a family gathering on saturday.. we first went out to the dirt and went riding and then home for a big bowl of hearty stew {the recipe and post tomorrow} and i served my stew with mashed taters.. i had a big bowl left over the next day and well a mashed potato sandwich sounded ahhmazing.. then the thought of having it on crusty toasted ciabatta bread and topping it with sweet n' spicy bacon, turkey and cranberry mayo sent this sandwich to another level of goodness.. don't be scared to put unsual things on your sandwiches.. live a little.. be daring.. be unique.. it makes life fun.. now go on now.. scoot.. make yourself a left over mashed potato sandwich.. i insist.. and take my word for it.. you will not be unhappy you did..

mashed potato, bacon & turkey sandwich

prep time: 10 minutes
cooking time: 20 minutes
serving: 2


1/2 cup left over mashed potatoes
1/4 cup of shredded sharp cheddar cheese
6 slices of bacon, i cooked mine in the oven like i always do, that method shown here.. but this time i took a tsp. of brown sugar and a 1/8 of a tsp. of cayenne and mixed them together then sprinkled over the bacon before cooking.. ohh my word it was so good..
4-6 slices of turkey
cranberry mayo {1 tblsp. of mayo and 1 tblsp. of spicy cranberry combine and put in fridge until ready to use}
2 ciabatta {panini} rolls, split and toasted

split your bread in half, brush with olive oil or butter and toast until slightly crunchy.. cook bacon until crisp.. make your cranberry mayo and put in fridge until ready to use.. reheat your mashed potatoes and add cheddar cheese while heating.. once everything is ready take your bread and shmear a good helping of the taters on the bottom piece of bread.. top with turkey then shmear your cranberry mayo on your top piece of bread and top with bacon and sandwich the two peices together.. and devour.. it was soooooo good.. pete had been napping and woke up and found it on the counter he took a bite and said what the heck is this and why haven't you made it before this is wonderful.. and if i do say so myself it was pretty tasty!!

enjoy and get cook'n!!

Tuesday, January 29, 2013

roasted butternut squash risotto and sweet 'n spicy honey dijon chicken

i saw this recipe here and knowing i had a butternut squash from my bountiful basket i really wanted to try it.. check out the recipe it's got step by step instructions.. very helpful..i had never made a risotto and wow was it good.. i can't wait to make another risotto.. 

i have made butternut squash and i usually cut it in half, scoop out the seeds and stringly stuff, drizzle with olive oil, salt and pepper and bake in the oven for an hour or so.. but this time it called for peeling it, chopping it.. blah blah.. what a fricken pain in the arse.. i will be making this again and i will not be doing all that.. i will cook it my regular way and then scoop it out and dice it up.. it might not be as pretty but will save time. and aggravation.. anyway no matter the pain it was really good.. so good shell had it for 2 dinners and a lunch.. there is a small amount left over in the fridge i have a feeling there will be a fight to the finish who gets to eat it.. i served it with chicken which i am going to give you the recipe too but i didn't get photos.. bad robin.. i will update when i make it again.. because there will be a next time.. i got the idea for the chicken from this recipe here.. it's called "man pleasing chicken" when i told shell that's what we were having she laughed and rolled her eyes.. i did tweak my sauce a little bit and my cooking procedure.. but the inspiration was from her recipe.. i loved it i can't wait to make it again..

butternut squash risotto

prep time: 10
cooking time: 1.5 hour
servings: 8


1/2 whole butternut squash, peeled, seeded and diced {or lazy mans way cut in half, seeded, and roasted and the flesh scooped out and diced}
olive oil
2 tblsps. butter
sea salt and pepper
1/2 tsp. ancho chili powder
1 shallot, chopped
1.5 cups aborio rice
6 cups {approx} low sodium chicken stock
1/4 cup milk or heavy cream {i used organic skim}
1/2 cup parmesan shavings
finely minced parsley, for garnish {optional}

heat your oven to 375 and line a baking sheet with foil or parchment paper.. lay your cubed butternut squash in a single later out.. drizzle with olive oil and then salt, pepper and chili powder.. bake for about 30-40 minutes or until your squash is a golden brown and tender, but not falling apart..  and don't be tempted to eat half of it like i was.. it was soo good.. now again if you don't want to peel, seed and cube, just cut it in half, scoop out the seeds and stuff drizzle with olive oil, salt, pepper and chili powder and roast until soft.. then remove from oven scoop out the flesh and chop it up.. while it's cooking take a heavy bottom large skillet, i used my iron skillet and heat your butter over medium heat, then add chopped shallot and cook for about 2-3 minutes or until translucent.. i cooked mine a bit to long which why you can see "darker" pieces in my rice.. don't do that.. ha it's ok if you do.. but try not to.. now add the arborio rice and stir cooking for about 1 minute.. i had my chicken broth in a pot on the burner behind my rice on low heat and using a 1 cup measuring cup began adding my warmed broth into the skillet and stirring to combine and as the liquid would be absorbed adding another cup of the broth and stirring.. continue to do this and stirring gently as the broth absorbs into the rice and the rice becomes tender.. add salt and pepper a few times along the way.. taste the rice after about 5 cups of the broth has been added and absorbed  and check the consistency of the rice, it should be tender.. once it's to the consistency you like add your squash (i added another tsp. of ancho chili powder at this point too) and stir gently.. add milk or cream and parmesan shavings and stir to combine.. taste and if needed add more salt and pepper or even a little more chili powder.. sprinkle with minced parsley and serve immediately.

people pleasing chicken

prep time: 5 minutes
cooking time: 30-40 minutes
servings: 4-6


2 lbs. boneless/skinless chicken thighs
1/4 cup dijon mustard
1/2 cup honey
1 tblsp. low sodium soy sauce
1 tblsp. rice wine vinegar
1 tsp. sriracha
olive oil
salt and pepper

preheat oven to 450 degrees.. mix in a medium mixing bowl the mustard, honey, soy sauce, vinegar and sriracha and set aside.. season your chicken with salt and pepper.. in a oven proof pan over medium high heat on your stove heat two twirls around the pan of olive oil.. sear your chicken on each side until golden brown.. remove from heat and pour your mustard sauce over the chicken.. turning them to make sure they coated on each side.. bake in the oven for 30-40 minutes or until the meat reaches an internal temperature of 155-160.. 1/2 way through baste the chicken with the sauce.. remove from oven when done and allow 5 minutes to cool before serving.. i served over the butternut squash risotto and then added extra sauce from the pan over the top of all of it.. (tip: if you use chicken thighs with the skin and bone your sauce will be fatty when you take it out of the oven you would have to spoon off the extra fat if you want to use the sauce) it was really yummy!!!
enjoy and get cook'n!!!!

Monday, January 28, 2013

happy 2nd blogaversary.. let's celebrate with easy tiramisu..

i can't believe it's been 2 years since i decided to start recording my recipes.. i am so glad i started this little adventure.. so many times i think i would like to make "insert recipe name here" again and i have no clue how i made it.. how much i used.. etc.. and now i can refer back and find it and the added bonus you get to have them too.. i know there are folks out here who don't like sharing their recipes.. they are old family secrets or what have you, but i wasn't raised that way.. grandmommy for example loved to share her recipes.. she would show up to family functions with her more popular recipes already written down so if she got asked what was her recipe she would give them a recipe card.. yes she was that organized.. my husbands grandmother however would give you the wrong recipe intentionally ha ha.. missing ingredients.. added ingredients.. if it called for 2 eggs she would say 6.. *giggle* she was one heck of a sassy little italian lady.. pete's sister pati was finally able to get the corrected recipes and therefore they weren't lost when she passed.. so happy blogaversary i hope you enjoy the recipes i post as much as i enjoy posting them.. today's recipe was from my italian night with my cousins and since your supposed to have cake on anniversary's i thought it only fitting.. now actually it's not really a cake but it is a dessert and there is chocolate.. and it was wonderful and amazing and as jake put it.. might be the best dessert i've ever made... so i am sharing with you today.. this recipes is a cross between this recipe here and here.. it was so good you will love it.. i promise..

easy tiramisu

prep time:15-20 minutes
serves: 8


1.5 cup cold heavy whipping cream (1/2 cup is for the chocolate ganache)
1/2 cup powdered sugar
1 tsp. vanilla extract
1/4 cup rum
8 oz. mascarpone cheese, room temperature
1 cup strong brewed coffee, cooled
1/2 cup kahlua (i had homemade kahlua from tina for christmas yummy)
1/2 cup semi sweet chocolate chips
30 lady fingers cookies
unsweetened cocoa for dusting

mix coffee with kaulua and chill.. then take large mixing for your stand mixer (or large metal mixing bowl) and put it in the freezer for about a 1/2 hour, then remove from freezer and take 1 cup of your cold whipping cream whisk on medium speed the whipping cream, powdered sugar, rum and vanilla until stiff peaks form.. reduce speed to low and add marscapone and mix until just blended, don't over beat or use to high a speed or the cream will start to separate...chill for about 1/2 hour before using..melt chocolate with 1/2 cup of whipping cream over a double boiler until melted, remove and allow to cool.. then lay a single layer of  lady fingers into a casserole dish.. then with a pastry brush brush them with the coffe/kahlua mixer you want to "soak" them but you don't want to make them squishy or mushy.. then add 1/3 of your cream mixture evenly over the lady fingers then dust a layer of cocoa over cream mixture and drizzle your chocolate ganache..

repeat layers and you want to end up with a layer of the cream on top.. dust with cocoa and drizzle more ganache.. you can garnish with chocolate shavings if you wish.. chill over night or at least 12 hours before serving.. remove from fridge and serve cold.. it's so delicious. i had never had it before and now i can't wait to have it again.. there wasn't any leftover, not at all , not even one little tiny piece not even a smidge..

enjoy and get cook'n!!!!

happy 2nd blogaversary..

Saturday, January 26, 2013

spicy sloppy janes sliders

i love sloppy joes {since we make ours with turkey i call them janes} they were one of the few foods i would eat as a kid.. my mom would buy that can of sloppy joe mix* and my heart would sing.. they ultimately became jake's favorite and if i wanted to cheer him up or just make him happy i would make sloppy joes.. i ditched the can version about 25 or so years ago and have been making them from scratch ever since.. i switch up the ingredients and what not but pretty much stay true to the old fashion recipe.. but wouldn't you know it shell hates them.. like throws a fit and won't eat and then gets mad i intentionally made something she hates.. why am i not surprised she hates hot dogs too and cried when she was 5 and ordered oysters rockefeller at the local pizza place and got chicken fingers instead.. i created a food snob.. i know it.. so i have to live with it.. so on nights she won't be around for dinner i make sloppy janes.. and i am one happy girl.. or lady.. or old lady whatever is pc to say.. try 'em.. i bet you will like them too..

spicy sloppy janes

prep time: 15 minutes
cooking time: 25 minutes
servings: 4

8 hawaiian dinner roll, split and toasted
1 lb. ground turkey
1/2 onion, chopped small
1-2 jalapeno, chopped small {depending on how hot you want it}
1/2 any color bell pepper, chopped small
1 clove garlic, minced
2 tblsp. tomato paste
1/2 tblsp. brown sugar
1 tblsp. red wine vinegar
2 tsp. smokey hot paprika
1/2 cup chili sauce {in the ketchup isle not the asian kind}
1/2 cup chicken broth
salt and pepper
olive oil
spicy bbq chips {optional}

heat two twirls around a large saute pan of olive oil over medium heat.. add turkey and cook until no longer pink and is crumbly.. add onions, peppers and garlic.. cook for about 3-4 minutes more.. add tomato paste and cook for about a minutes.. add chicken broth and cook for another 3-5 minutes.. you want the tomato paste well incorporated and making a thick red sauce.. add brown sugar, vinegar, paprika and salt and pepper.. stir and reduce heat and allow to simmer for 20 minutes.. make sure everything is well incorporated.. toast your rolls and top with your sloppy jane mixture.. i like to crush up spicy bbq, the hawaiian kind over my meat.. i am potato chip on my sandwich kinda girl.. pete likes to take sliced onion and cheese on his.. this spicy yet sweet version is so yummy.. perfect for a quick week night meal or sunday lunch..

*UPDATE: i was corrected my mom didn't use the manwich can she used the package where you added meat and tomato paste.. either way i loved that as a kid *smile*

enjoy and get cook'n!!!

Friday, January 25, 2013

simple refreshing panzanella salad aka italian bread salad

the other night i had a dinner party for my cousins.. we had "italian" night.. and in honor of that theme i made this simple yet so yummy salad.. i had never had a panzanella salad.. i had only seen them on cooking shows.. so i went in search of one and found this recipe here.. and set out to make my twist on this classic italian dish.. well let me tell you if you've never had one you must try it.. it's so simple yet so flavorful.. this will be my new go to salad for awhile.. and the bread doesn't get soggy.. it's sooo good.. i love all the different textures.. try it you'll liiiike it.. also please read the end of this post.. tragedy struck my small community.. and it's something that is very hard to come to terms with.. something so horrible and unforgiving i am still trying to wrap my brain around it.. *sigh*

panzanella salad

prep time: 10 minutes
cooking time: 7-10 minutes
servings: 8-10



4 cups cubed bread {i used ciabatta}
1/2 tblsp. italian seasoning {2 tsp. each of thyme, oregano & rosemary}
1/2 tblsp. garlic powder
salt and pepper
2.5 tblsp. olive oil

preheat your oven to 400 degrees {f}.. line your baking sheet with foil or parchment.. cut up your bread and put in a large mixing bowl.. in a smaller mixing bowl combine seasoning, salt, pepper and olive oil.. then pour over bread and toss to coat.. spread out in an even layer on your baking sheet and bake for 7-10 minutes or until golden brown..check after 5 minutes and toss them around so they get browned evenly.. remove when done and set aside to cool..



10 oz. cherry tomatoes, halved
1 cucumber, cubed
8 oz. ciliegine {small mozzarella balls, the ones i bought where marinated in olive oil and seasoning}, halved *i saved the oil*
5 sliced of pancetta, diced, cooked, drained and cooled {bacon is fine too if you don't have pancetta}


2 garlic cloves, minced
1/3 cup balsamic vinegar
2/3 cup olive oil {i used the oil the cheese came in and wow was it good}
salt and pepper

in a large mixing bowl or platter combine croutons, cheese, cucumber, tomatoes and pancetta.. in a small mixing bowl combine dressing ingredients and whisk... about 30 minutes before serving pour dressing over salad and put in the fridge until ready to serve.. putting the dressing on now won't make it soggy, promise.. it's a really good salad.. and would be wonderful in the summer with fresh veggies from the garden.

enjoy and get cook'n!!


tragedy in my small town..

i live in a small community outside the hustle and bustle of las vegas.. it's called boulder city.. they don't allow gambling.. they have a building moratorium and no new houses have been built in years.. we have quiet streets.. well that all changed on monday morning.. i was outside taking photos of the salad above and i looked up and saw flames shooting in the air from what looked like my brother in law's house.. i ran inside and yelled for shell to come outside *not sure why i didn't call 911 right away but if you can believe it i didn't think of it* we ran out front and it was not my brother in law's house but one behind on the street behind us.. so i thought oh damn i better call 911.. i ran inside and just then i heard all the sirens.. i grabbed my phone and ran back outside i then noticed i had a missed call from a neighbor who lived on the street where the fire was.. i called her back and the story went from augh someones house is on fire to an unspeakable unthinkable tragedy.. an off duty police officer called 911 and said he had killed his wife and son and his house was on fire and if anyone came to help them he would shoot them.. when the police arrived he was on his front porch with a gun.. they ordered him to put it down and he refused and then killed himself.. when the responders went inside they found his wife and 5 year old son had been shot and killed.. the reasons and the whys are unknown at this time and i doubt they will the grieving family and friends much comfort..

in the after math of the tragedy the response from neighbors is so perplexing.. nobody knew them very well, kept to themselves, maybe a hi or bye at the mail box but no one actually talked to them.. some neighbors didn't even know there was a child living there.. and it's not like they just moved in they lived there for 7 years!!  it's just very very sad and it breaks my heart..

RIP Michelle and Max..

Thursday, January 24, 2013

sinful seafood mac 'n cheese

we recently celebrated my parents 50th wedding anniversary in hawaii.. {if you didn't see that post you can catch up on all the activities here..} we had such a good time.. on the last night and the night of my parents anniversary we went to dinner at don the beachcomber and pete ordered the don big macbeach.. which was basically seafood mac 'n cheese with truffle essence.. {i was going to get truffle oil but well pete was with me and he said are you kidding me we are not paying that much for oil for mac 'n cheese.. however had i been alone i would have gotten he he maybe next time..}  so anyway he ordered it and we all tried it and well kept trying it.. kept picking at it.. kept sneaking one more bite.. i knew i had to make it when i got home and seeing huge luscious scallops at whole foods on saturday confirmed it was going to be sunday that i was going to make.. it's so decadant.. so sinful.. so good.. i suggest if you have a special occasion, like it's a sunday and you're craving sea food mac 'n cheese type occasion, make it.. you won't be disappointed..

seafood mac 'n cheese

prep time: 30 minutes
cooking time: 1.5 hours
servings: 8-10


1.5 lbs lobster meat, cooked and cut into chunks {i steamed my tails allowed to cool and removed the meat}
1/2 lb cooked scallops, chopped {i sauteed in butter with the shrimp until opaque and shrimp turned pink, removed and chopped up}
1/2 of cooked shrimp, chopped
1 lb. pasta {i used the little mini shells}
sea salt and white pepper
4 cups milk
8 tblsp. butter {divided}
1/2 cup of ap flour
1/4 tsp. nutmeg
8 ounces extra sharp cheddar, shredded
12 oz. gruyere cheese, shredded
6 oz. of colby jack, shredded {pete by accident bought pepper jack so i used that}
1 cup panko bread crumbs

preheat your oven to 375 degrees {f}.. set aside a casserole dish sprayed with pam, i used a 9x13.. in a large pot cook pasta according to package directions except cook the pasta about 2-3 minutes less than what the directions call for..drain and return pasta to hot pot.. in the interim, melt 6 tblsps. of butter in a medium heavy bottom pan.. {your going to use the other 2 tblsps. butter for your breadcrumbs}add flour to melted butter and whisk together and cook for about 1 minute, whisking the entire time.. whisk in milk {your making a basic roux} continue to whisk it will get thicker and smooth..when it does reduce heat and continue whisking for about 5 minutes.. remove from heat and add your cheeses and stir until thick and smooth.. add salt, white pepper and nutmeg.. add seafood and combine then add everything to the pot with the pasta.. stir to completely combine.. melt the remaining 2  tblsp. butter {i used a microwave safe bowl and zapped if for 30 seconds} add panko and stir to combine.. transfer cheesy seafood pasta mixture to your casserole dish and cover with buttered panko.. bake for 35-45 minutes until cheese is bubbly and top is golden brown.. remove from oven and allow to cool about 5-7 minutes then serve hot.. it's so good.. you can change up the seafood and the cheeses.. the type of pasta you use.. or add some herbs.. there are no set rules.. get creative in the kitchen and have fun..

enjoy and get cook'n!!

Wednesday, January 23, 2013

take my word for it wednesday.. an open faced egg, bacon and asparagus sandwich is amazing..

i love asparagus.. i can grill an entire bunch and eat it by myself it tastes like candy to me.. shell however thinks its awful and that just perplexes me.. how can you not like aspragus.. when i get home from the store i cut off a small layer of the woody end and put in a glass or vase with water until i am ready to use.. if not that day i will put in the fridge for a day or two but i really try to use my asparagus the day i buy it.. one of my favorite ways to cook it is simply lay an even layer on a foil lined baking sheet, drizzle olive oil, salt and pepper and bake at 400 until tender.. (and some a little crispy).. *sigh* i seriously love love asparagus..

another of my favorites is prosciutto wrapped asparagus..what could make asparagus any better than it already is?? add prosciutto or bacon.. yes and please and thank you.. and today i took the best of the best of everything.. i grilled some asparagus and ciabatta bread... added some bacon and an egg.. how could this not be the best sandwich ever!!

i had left over seasoned zesty dipping oil from a party from the night before, along with the bread and aspragus.. making great use of left overs.. but anyway i brushed my bread with the zesty dipping oil and wow did it give it the punch it needed.. perfect amount of spice.. so good.. {i don't have the recipe for the dipping oil because i bought it but believe you me i will duplicate it soon and post it was so amazing.. i will also post pictures and recipes from the party soon..}

open faced egg, asparagus & bacon sandwich

prep time: 10 minutes
cooking time: 20 minutes
servings: 2


2 slices of ciabatta or sour dough bread
4 slices of bacon , cooked {i cooked mine the easy way in the oven.. see how here}
12 stalks of cooked aspragus, {i cooked mine like this here, prosciutto wrapped asparagus and someone had eaten all the prosciutto, um me, so i had just left over stalks which worked out perfect for this..}
spicy olive oil {or regular}
2 eggs
salt and pepper

brush your bread with spicy olive oil and heat up a grill pan over medium high heat.. cook bread on the griddle until golden brown on both sides.. while its cooking add your aspragus to heat back up.. when they are almost done melt your butter in a non stick skillet over medium heat and cook your egg until the white part has set up.. now if you don't like sunny side up eggs or over soft by all means cook it until your happy with the yolk.. {i recommend sunny side up because the yolk is what makes it so yummy}  to assemble add 2 slices of bacon to each slice of bread then add 6 aspragus stalks to each and top with your egg.. add a little salt and pepper.. and serve immediately.. it's simply delightful!!

enjoy and get cook'n!!

Friday, January 18, 2013

mini dutch baby

i made yorkshire pudding for new years..that post here.. and i could not stop thinking about the sweet breakfast version of it... so sunday i made them.. they where so cute and yummy and hit the spot.. try it this weekend.. you'll thank me!!

mini dutch baby

prep time: 5 minutes
cooking time: 7-10 minutes
servings: 2 small iron skillets


3/4 cups of ap flour
1/2 tsp. salt
2 tsp. sugar
1 tsp. vanilla
2 large beaten eggs {room temp}
3/4 cup milk {room temp}
3 tblsp. of butter
powdered sugar
fresh fruit

preheat your oven to 425 degrees {f}... divide the butter in 1/2 and add to your small iron skillets put in the oven to melt and get hot ..just a few minutes.. meanwhile make your batter.. sift your flour, sugar and salt together.. then in a separate bowl whisk your vanilla, eggs and milk and and then add to your dry ingredients and whisk again until thoroughly combined.. remove your iron skillets from oven and pour batter right until the hot butter of each skillet.. put in oven and cook for 7-10 minutes until puffy and lightly brown.. remove from oven and add light dusting of powdered sugar.. i like to serve it with raspberry jam.. but pete likes it with syrup.. shell likes it with fresh fruit on top.. i say to each his own.. its so yummy you can't go wrong..

Thursday, January 17, 2013

pan seared salmon with a sweet 'n spicy glaze {best salmon i've ever had}

i bought some salmon fillets at whole foods this past weekend and knew i didn't want to gussy them up to much.. but did want to bring out their flavor.. so while on pinterest i saw this recipe here.. and knew that was the one i wanted to try.. i didn't change much of anything just a few ingredients.. the sauce is amazing.. i think this might have been the best salmon i've ever had, not made, but ever had.. seriously try it.. it's easy and delicious.. i served it with this healthy fettucine cauliflower alfredo which was perfect with it.. pete has decided this might his favorite meal..

pan seared salmon with a sweet 'n spicy glaze

prep time: 10 minutes
cooking time: 20-25 minutes
servings: 4


4 (4-6 oz.) salmon fillets
2 tblsp. honey
2 tblsp. dijon mustard
1 tblsp. low sodium soy sauce
1 tsp. sriracha (more if you like a little more spice in your life)
2 tsp. garlic infused olive oil (recipe found here)
fresh cracked black pepper

preheat oven to 400 degrees {f}.. in a small bowl whisk together honey, mustard, soy sauce, sriracha and black pepper and set aside.  add olive oil to a large oven safe skillet and heat over medium heat.. place salmon into skillet, skin side up and sear for 4-5 minutes or until golden brown.. turn fillets over and spoon glaze evenly over each fillet.. transfer skillet to the oven and bake another 15-20 minutes or until fillets are cooked through and flake easily with a fork.. remove from oven and add remaining glaze over the top and serve immediately.. it's so good.. please try it.. you won't be disappointed..

enjoy and get cook'n!!

Wednesday, January 16, 2013

take my word for it wednesday.. you can't go wrong with a classic pan fried hamburger on a homemade bun..

i love hamburgers.. not cheese burgers.. but hamburgers.. there are days i will wake up and need a burger.. i know your thinking you don't "need" a burger you want a burger and i say to you i NEED a burger.. it's basically an obsession.. i have been known to have 2 or 3 hamburgers in a week.. 50% of the time when pete and i go out to breakfast i order a burger from the lunch menu.. it's a quirky obsession that comes and goes.. but i am in the middle of it right now and i woke up on sunday and needed a burger.. but not any kind of a burger.. a thin patty fried in an iron skillet until the outside has a crunchy layer then steamed until done kinda burger where it's juicy and wonderful and since i am also in the midst of a "slider" obsession as well it needed to be little slider burger..oh and i put them on homemade hamburger buns.... win win.. ya me.. i was one happy chick a dee that's for sure..make them you will be too.. pinky swear..

pan fried thin burger sliders

prep time: 10 minutes
cooking time: 5 minutes
servings: 4


1 1/4 lb. fresh ground beef {80/20}
fresh ground pepper

tomato, sliced thin
onion, sliced thin
burger sauce {recipe to follow)
homemade hamburger bun {recipe to follow}

divide meat into 8 portions.. one at a time flatten each out with the palm of your hand kinda spreading the meat out you want them pretty thin *but not to thin* and the size of whatever bun  your using, if your doing sliders then make 8 burgers  if not then only portion it out to 4 burgers and make them a little bigger .. i kept mine on the cutting board i was using and put them in the freezer for about 15 minutes while i prepped other things.. take a large iron skillet and heat over a medium/high heat.. once the pan is very hot, but not smoking sprinkle salt and pepper in the pan and then add 4 patties to the pan.. brown the one side you want a little bit of a crispy coating.. about 30 seconds then turn patty to the other side and again allow to get a crispy coating.. another 30 seconds.. drop the heat to medium cover and allow to cook until done probably another minute or 2 {remember they are pretty thin doesn't take much}.. remove cooked burgers to a warm platter and repeat with other 4 patties.. toast your buns and add 2 finished patties to each bun and top with your favorite toppings and serve immediately..

burger sauce

prep time: 3 minutes
cooking time: -0-


1/2 cup mayo
1/4 cup ketchup
1 tbls. buttermilk
1/2 tbls. garlic powder
1 tsp. tobasco
2 tsp. fresh ground black pepper

whisk everything together.. cover and put in fridge for about an hour before use.. best results let it sit over night!!

hamburger buns

prep time: 1 hour
cooking time: 5-7 minutes
servings: 6 buns


6 texas rhodes rolls, defrosted
poppy seeds

egg wash:
1 egg, beaten
1 tblsp. water

allow your rolls to defrost.. place on a lined baking sheet.. cover and allow to rise.. they should get double their size.. kinda squish them down with the palm of your hand so they aren't pouffe but more like a hamburger bun...  heat your oven to 450 degrees {f}.. once they have risen brush each one with your egg wash {whisk egg and water together} then sprinkle with poppy seeds {or sesame seeds}.. bake for 5-7 minutes.. {check after 5 minutes}.. remove from oven  and allow to cool and then split and add your favorite burger and toppings!!

enjoy and get cook'n!!!