Wednesday, December 29, 2010

My Christmas Presents


Okay......
I did get some stuff that didn't have anything to do with the 
kitchen but these were some of my favorite gifts.  For a foodie like
me this stuff is seriously cool!  

I've seen Nigella use golden syrup and English mustard and Rachel Allen
makes a mean shortcrust pastry with a tart tin.  I'm going to see if I can 
have some fun with these items too.

Tuesday, December 28, 2010

Blog Award!


Wow!  I came home from a date this afternoon with my husband
to find that LesaPea over at LesaPea Musings gave me the Inspired 
Blog Award!  

Thank you so much LesaPea!  I'm honored that you find my blog 
the least little bit inspiring.  I'm having fun and adore cooking and 
sharing any good recipe I find.  

Thank you again.

I really appreciate your thoughtfulness.
  

Saturday, December 25, 2010

Christmas Dinner 2010



As I posted in my Christmas Dinner menu planning post 
a couple of weeks ago, we had.....


Tenderloin Steak Medallions

Garlic Cheddar Biscuits

Hearts of Romaine Salad with Parmesan and Blue 
Cheese dressing with croutons

and


Cranberry Orange Pull-Apart Bread



It's tradition at our house to have this wonderful 
pull-apart bread on Christmas morning. 

I have been making this recipe for years but 
I try not to make it too often so it will stay special 
for the holiday season.  The kids really 
look forward to it!

Friday, December 24, 2010

Swedish Pancakes with Lingonberry Preserves and Turkey Sausage



 Just the other day I was telling Jim that I wanted a 
Plett pan so I could make Swedish pancakes that I 
adore and get out at restaurants so often.

 Well, he got up this morning (Christmas Eve) and 
surprised me with Swedish Pancakes for breakfast!  
He made them beautifully without the pan!  He 
served them with wonderful tart lingonberry 
preserves and homemade turkey sausage.  I love 
sweet and savory or sweet and salty foods and 
this combo was amazing!

Thursday, December 23, 2010

Buffalo Chicken Soup



The unique flavor of buffalo wings is duplicated in a 
number of dishes from chicken nuggets tp pizza and 
even potato chips.  This dish is a combination of two of 
my favorite things....spicy buffalo sauce and soup.  
There is nothing better to warm you up on a cold 
winter evening than a steaming bowl of this yummy
 soup!



Buffalo Chicken Soup



6 cups milk
2 (10 1/2 oz) cans cream of chicken soup
1 (10 1/2 oz) can cream of celery soup
1 rotisserie chicken, de-boned and chopped
1 cup sour cream
1/2 cup blue cheese dressing
1/2 cup Frank's Original Red Hot Sauce

Combine all ingredients in a large pot and cook 
on stove until hot and flavors have blended.  Stir 
often to dissolve everything and to keep from 
scorching on the bottom.  At least 30 minutes.  

May serve over tortilla chips and garnish with 
additional blue cheese dressing and hot sauce.



I like to serve it over crushed tortilla chips to give it a little more substance and top it off with a drizzle of blue cheese dressing and extra hot sauce.  I love the cooling tang the blue cheese imparts...



If you love hot wings you really need to try this dish as
well as my buffalo chicken salad.  I think you will love
them both!

I love spicy food.   Do you?

Sunday, December 19, 2010

Pesto-Spinach Lasagna


Pesto-Spinach Lasagna is one of my favorite Italian 
dinners. It's so fast and easy to make but tastes like 
you spent hours in the kitchen. I normally will make 
my own Alfredo but with the addition of a 1/2 cup of 
white wine the sauce does not taste like it came out of 
a jar.  You will be the only one in on the secret!  It's so
 good it would also make a wonderful meal for 
company or the holidays.

Feel free to add chicken if you like..........
You can also use the no-boil noodles and let it set 
overnight but be sure to cover it as airtight as you 
can to help the pesto not turn dark.



Baked Taco Eggs


During the work week we eat on the run and don't take time for a nice breakfast........so on the weekend we like to slow down and enjoy the most important meal of the day.

Saturday, December 18, 2010

Pear-Gingerbread Upside Down Cake



After I looking through my new Fannie Farmer Cookbook this recipe caught my interest and I knew I had to make this for the Holidays!





Pear-Gingerbread Upside Down Cake

(printable copy)

Topping

2 bosc pears, peeled and sliced
1/4 cup butter
1/3 cup dark brown sugar

In a cast iron pan melt 1/4 cup butter and add the dark brown sugar and
stir until melted and combined. Arrange pear slices in a decorative
pattern in the syrup.


Gingerbread Cake

1 cup molasses
1/3 cup butter
1/2 cup sour milk
1 egg, well beaten
2 cups all-purpose flour
1 1/2 teaspoons soda
1 1/2 teaspoons ginger
1/2 teaspoon salt

Melt 1/3 cup butter and add to the molasses and mix well. Add the sour
milk and egg. Stir in flour that has been sifted with the soda, ginger and
salt.


Mix well and pour over the pears in the skillet. Bake at 325 for 35 minutes
or until done.






This is the fun part!  Make a decorative pattern with the pear slices so when you turn it over you get a gorgeous pattern on top.




The Fanny Farmer recipe I used is extremely moist and dense.  It's a wonderful choice but you can use your own favorite gingerbread recipe for this cake as well.




Mmmm....breakfast!  Happy Holidays!!

Tuesday, December 14, 2010

Christmas Dinner Menu Planning.......






Okay.........I'm just starting to plan my Christmas menu and I need some 
feedback.  What do you think of this one?


Sunday, December 12, 2010

Cream Cheese Chicken with Thyme



Jim and I were running around delivering Christmas presents to our sweet neighbors this afternoon so we opted to do a crockpot dinner tonight. It's so nice knowing dinner will be ready and waiting for us when we get home. The holidays are busy enough without worrying about dinner.


Sunday, December 5, 2010

Chocolate Rocky Road



Okay.......tell me this doesn't look scrumptious!





Jim and I have spent part the day making this Jamie Oliver
recipe for our neighbors for Christmas gifts. We have some awesome neighbors and like to remember them during the Holiday Season!

This year we are giving a big popcorn bucket full of movies, candy, and popcorn, everything they need for a nice cozy family night at home. Chocolate Rocky Road is the "adult" candy we are including. I love that it has a "secret" ingredient....a red chili pepper. Chocolate with a little bit of heat from a chili is my personal favorite!

You can use any combo of fruit and nuts you like. We used cashews, pistachios, craisins and golden raisins.


Friday, December 3, 2010

My Cookbook Find



As I've mentioned before, I collect cookbooks. I usually pick books from current Chefs like Tessa Kiros, Nigella Lawson, Bill Granger or Jamie Oliver but my friend Lori told me about the Fannie Farmer Cookbook.

Every year she has two parties to show and sell her cards and other items she handcrafts. (You have to check out her blog, Choux Choux....she is does some amazing paper cards and crafts with vintage images.)

The food, usually cookies and other sweets are always delicious! She told me she uses recipes out of her 1946 (I think that's the year) Fannie Farmer cookbook.

Thursday, December 2, 2010

Spanish Omelette



This omelette is a typical Spanish dish consisting of egg, potato and onions. The difference between it and a regular omelette are the potatoes. This recipe comes from Nigella Lawson and is very fast to put together and extremely tasty. The combination of the potatoes, cheese, scallions and the smokiness of the roasted red peppers is amazing. Don't let that limit you though, there are many variations onthis dish. You could add green peppers, chorizo, courgettes, aubergines, mushrooms or diced ham. Every Spanish home has it's own way of preparing the torte.




Spanish Omelette


8 oz baby new potatoes, halved
4 eggs
1/2 cup grated manchego or cheddar cheese
1/3 cup chopped roasted red peppers
3 scallions, finely chopped
salt and pepper to taste

Turn the broiler on and let it heat up while you start the omelette.

Cook the new potatoes in boiling water for about 15 minutes or until tender, then drain.

Whisk the eggs in a bowl and add the cheese, potatoes, peppers, scallions and salt and pepper.

Heat some butter up in a small skillet and pour in the egg mixture, turn the heat to med-low and cook for approx. 5 minutes.

The bottom of the should be set by this time, so stick it under the broiler for a few minutes to set the top.

Turn the omelette upside down onto a plate to cool. It will continue cooking a bit as it cools.

Cut into 4 large wedges and serve.






Once turned upside down on a plate your omelette should be a nice golden brown and set. Don't worry if it's still a little wibbly wobbly, it will continue to cook a little as it cools.




We like to serve our omelette on a charred tortilla with sour cream and salsa with a sprinkling of cilantro.

Try this recipe for a great quick weeknight meal or a fantastic weekend breakfast!

What a surprise!



I came home this afternoon (I was already excited because I have a long 4 day weekend) and found Janet from The Skinny on Mini awarded Mika's Pantry the Stylish Blogger and The Versatile Blogger awards!



Wednesday, December 1, 2010

Fabulous French Onion Dip


I'm sharing this recipe now so you will have plenty of time to try this out for your Christmas and New Year parties. I guarantee once you make this dip you will NEVER go back to buying those pre-made dips again.

It does take a few spices and herbs and even one you might not have in your pantry, but once you have them all you can make this dip over and over again.


Related Posts Plugin for WordPress, Blogger...
 
Blog Design by Likely Lola