Pancetta Mac & Cheese

I realize there are many, many, MANY mac and cheese recipes out there but how many are party worthy?  Elegant enough to serve company yet still maintain that creamy dreamy comfort factor everyone craves and loves?  This one!  This mac and cheese has an Italian flair that is by far a true show stopper and worthy of any upcoming party table.  From crispy bits of pancetta to the pretty buttery panko topping, this mac has it all!  Even its bite sized oricchette (small ear, in Italian) pasta shape makes it kid appealing even with its "grown up" adult taste.  Everyone loves this and I hope you will too.

New Year's Appetizers!

I am so glad Christmas is over.  I just wasn't into it this year, being our first year away from family and friends because hubby got assigned to Ft. Benning in Georgia and everyone we know and love is in Ohio practically.  That and no snow down here kinda killed my holiday mood.  Hard to get in the Christmas mood when it looks like late fall in your front yard and the lawn guy is using a leaf blower instead of a snow blower.  Yeah.  Not we didn't eat it up in full glutton, Christmas fashion - we did but I am just personally glad this part of the year is over and we are nearly back to normal.

Now since everyone is getting prepared for New Year's Eve parties, I'd like to share two FANTASTIC recipes with you.  I am all for finger foods and drinks on New Year's.  Simple, easy, make ahead type of food is right up my alley and that's what I'm sharing with you today.  First up is a family goodie from my step-mom Lou who first introduced me to her ridiculously uber famous Nacho Rolls that everyone demands near every holiday event (these and Buckeye Brownies but that's a whole other post).  Imagine an egg roll meets a taco, falls in love and then this is what their kid would be like.  YUM on every level.  Secondly, I'd like to introduce you to Sally (Evil Caramel Sauce fame) Darling's so simple its mind boggling Holiday Bourbon Whiskey Meatballs, which graced my holiday table yesterday and will furthermore be added to every appetizer tray I ever make henceforth.  LOL

Sloppy Joe DiMaggios - for the kid in us all!

If you have super picky husband or the utterly indecisive child who can't make up their minds between hamburgers or hot dogs, then this is a really great option for your dinner table.  Meet the best of both worlds - sloppy joes with hot dogs in a nice, simple homemade sauce that is spicy enough for the hubby yet slightly sweet enough to please the kids too.  I know you're probably like "eww hot dogs in a sloppy joe sammie!?"  Yes, yes indeed.  I too turned my nose up to them, sure I'd be ordering pizza to replace this strange concoction but man, one bite and I was hooked.  Its all about the sauce!  Give it whirl and see if it doesn't replace the canned sloppy joe version at your table.

Rachel Ray really hit the mark with this one.  In the hustle and bustle of this holiday season, I'm all about the quick and easy.  This has been a continual favorite of ours for about two year now and running.  Whenever we can't decide what we want or when we have zero time on our hands, this is the throw together we fall back on every time.  Its easy, its delicious and leaves everyone's bellies warm and happy.

Just a few FYI's - Rachel's version calls for sprinkling shredded cheddar on top but I've found the cheddar slices are much more practical for these but to each their own.  Hers also uses ground beef but ground turkey is just as awesome and I think the turkey really soaks up the sauce flavors.   Oh, and the leftovers make really great nachos oddly!

Sloppy Joe DiMaggios

via Rachel Ray

1 tablespoon extra-virgin olive oil

2 pounds lean ground sirloin or ground turkey

1 package beef or pork hot dogs, sliced 1/2-inch thick

1 onion, finely chopped

1 tablespoon Montreal Steak Seasoning by McCormick

1 tablespoon chili powder
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 (14.5-ounce) can tomato sauce

8 cheddar cheese slices

8 hamburger buns

Heat the extra-virgin olive oil in a big skillet over medium-high heat. Add meat and break it apart into small, small bits as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. Drain if you have alot of grease in your skillet.  Return to skillet.  

In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Place a slice of cheddar on bottom half of bun. Spoon onto buns and serve. (or sprinkle cheddar over top and serve)

Makes 8 REALLY big sammies.

Pollo Dorato - Momma's Golden Chicken

About a month ago, I purchased a cookbook called Momma, Me & You off Amazon.  I had seen a tutorial of how to make a red sauce and she mentioned this book and so I popped over to Amazon to check it out.  I have many cookbooks, but one I was missing was an authentic Italian cookbook.  This cookbook sounded amazing from the get go and I was antsy pantsy checking my mailbox every single day to get my copy.

I *love love love* this cookbook.  Firstly, its spiral bound allowing it to lie flat.  Secondly, it has beautiful pictures that just make you want to eat the page.  Finally, every recipe is authentic as can be.  Turns out Momma was a true blue Italian who ran a famous restaurant at a resort town where many celebrities dined on her fabulous dishes.  After trying my first recipe from her cookbook, I can understand what made her so popular in Hollywood's hay day.

I made Pollo Dorato, or Golden Chicken, as it is known.  And while on appearance it may seem like just your average piece of breaded chicken, ala chicken parmesan, its so much more than average or normal.  The chicken breasts are cut into cutlets and pounded thin before marinating in a delicious cheese, herb and cream marinade for a short time before double breading and a light fry.  They are then BAKED in a delicious blend of chicken stock and butter that soaks in and adds a whole new dimension of light, yummy flavor layers.  OH MY GOSH....the flavors are out of this world extraordinary.  The chicken is insanely juicy and moist to boot.  Served with a side of pasta, this was the absolute best Italian meal I've had in a long, long time.  I can't wait to make more from this cookbook...Momma was a brilliant kitchen angel!

As a side note, my hubby ended up taking a cutlet that was leftover, a bit of tomato sauce and some provolone cheese and made a sammie for work.  I hear its even better the second day!

POLLO DORATO

From Momma, Me & You

4 boneless chicken breasts
3 eggs
1/4 cup half and half
2 cloves garlic, minced ne
1 tablespoon fresh parsley, chopped ne
1/4 cup Romano cheese, grated
1/4 cup Sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup flour

1 ½ cups plain breadcrumbs
1/4 cup olive oil
1/2 cup chicken broth
2 tablespoons unsalted butter

Wash, pat dry and cut each chicken breast into 3 slices. Gently pound each piece to ¼ inch thick.

In a medium bowl, beat the eggs, cream, cheese, garlic, parsley, sherry wine, pepper and salt.
Divide mixture into two bowls. Place the chicken in one of the bowls, cover and marinate for one hour. (I put mine in the fridge to marinate.)
 
Remove chicken and discard egg mixture. Prepare three shallow dishes or pie pans. Place flour in the first, the remaining egg mixture in the second and the breadcrumbs in the third. Dredge chicken pieces in fl our then dip into egg mixture and then coat with breadcrumbs.

In a large frying pan on medium high heat, fry chicken in olive oil until golden brown on both
sides, about 2-3 minutes. Place the chicken in a baking or casserole dish. Pour broth over chicken and dot with pieces of butter. Cover and cook for about 15 minutes at 350 degrees. Uncover and cook another 15 minutes.  

Serves 4. Serve with a side of pasta or salad. Yum!

RECIPE NOTE: I actually just ended up making TWO things of the marinade/egg dips instead of dividing it. I was afraid I'd not have enough left to dip them into before breading and I was right. It wasn't enough if I had used only one. So if you have monster chicken breasts like I did, make TWO of the marinades and save yourself some headache.

Baked Brunch Omelet ala Ina

On past Christmases, I would invite my dad/step-mom over and my hubby's parents/grandparents over for a nice brunch.  This year is the first year we're away from Ohio because of the Army and our families are already lamenting no brunch from me this year.  I'll admit, I'm a bit saddened this tradition won't happen this year.  I got used to hearing my dad ooh and ahh over things he'd never had before and watching my father in law gorging himself to near balloon proportions on home cooked food since my mom in law can't boil water, let alone cook a meal.  I always enjoyed sitting around the table, after all the presents were opened and torn up bits of paper/bows were disposed of, and we would all laugh, talk and enjoy a lazy early afternoon with a great meal together.  It just seems wrong this year somehow that it won't happen.  

One year, I made Ina Garden's baked omelet for them and the crowd went wild.  I should have made 10 of them because people went back for seconds, then thirds till we were completely out of omelet slices.  Yes, slices.  You pull the omelet out of its pan and cut it like a pizza in slices.  I put mine on the cutting board and used a silver pie server and it worked amazing for buffet style serving while looking really rustic and pretty.  Best of all, since it was baked, I wasn't standing over my stove making everyone individual omelets and taking away from my party time with everyone.  I made it last, right before everyone came and kept it in the oven on warm until it was time to serve.  With its crispy edges, soft veggies and the light fluffy eggs, it was just the perfect brunch dish.

I kept it very simple flavor wise - potato, bacon (ham works fine too), parsley and cheese.  You can, of course, swap veggies in and out.  Finely diced broccoli and/or mushrooms would be really good in here as well.  I have also served this with a dollop of sour cream with ranch flavoring and it was a great complimentary flavor.  Breakfast, brunch, lunch or dinner - this is some really good eats!

Baked Brunch Omelet

adapted from Ina Garten

¼ pound thick cut bacon (or ham chunks)
1 tbsp unsalted butter
1 c medium diced potato (Yukon or Red is best, don't use Russet - too watery)
½ c finely chopped onion
5 extra-large eggs
2 tbsp milk or cream
1 tsp kosher salt

½ tsp dried parsley
½ tsp black pepper
1 c shredded sharp cheddar, divided

Preheat the oven to 350 degrees.

Cut the bacon into 1 inch pieces. Cook in an oven safe saute pan or skillet over medium heat for 5-7 minutes, stirring occasionally, until browned. (I use an oven safe non-stick skillet.)  Drain the bacon on a paper towel and discard the bacon drippings from the pan. Add the butter to the same pan and then add the potato and onion. Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. 

In a medium bowl. beat the eggs, milk, parsley, salt and pepper together with a fork. Stir in 1/2 cup of the cheese. When the potato is cooked, add the bacon back into the pan and then pour in the egg mixture on top. Place the pan in the oven for 15-20 minutes until the omelet puffs a bit, the edges are browned slightly and the eggs are cooked in the center. Spread the remaining 1/2 cup of shredded cheddar on top and bake for another minute. 

Can be served hot directly from the pan in wedge shapes. (I like to pull mine out of the pan onto parchment paper on my cutting board and use my pizza wheel to cut it into wedges)  

$10 Dinner Delight - Beef Stroganoff

Renae's delicious looking picture!

The other day there was an article online about how to feed a family of 4 for under $10 and it irritated me to no end.  I completely understand the need to skim things down in this economy and budget out your purchases to get the most for your dollar.  I get it, I do.  BUT - what this lady failed to realize is that when you omit things like fish from your diet, you're not just saving money but you can be planning disaster for your body and your children's.  I know fish can run upwards of $16 a pound, but what price do you put on your children's health?  When you omit fruits, you can run the risk of scurvy from lack of vitamin C.  (yes, that disease that killed countless sailors way back in the day)  People don't realize that when you skim back on your purchases to save some money, you can potentially be hurting the growth and health of children and teenagers who need the extra vitamins and nutrients from things like fish, fruits, whole grains and milk that you're trying to scale back on.  

The article also went on to say that yes, you could feed a family of 4 for $10 if you didn't mind eating the same things over and over again.  Bull, I say, it just takes some work, planning, coupon cutting and bargain shopping.  You have to read your sale flyers and buy the fruits/produce that are in season.  When I saw Renae's site called $10 Buck Dinners, I was delighted to see the variety of things she offered up, all on a budget scale.  There isn't anything boring on her site at all!  From stews, to fish, Mexican and more, she proves you can do a budget meal that isn't boring or skimpy in the least.  She's doing it right!

I made her beef stroganoff the other day and was so pleased with the results.  I am deathly allergic to mushrooms and her version had optional 'shrooms instead of relying on them to flavor the whole dish as alot of stroganoff's do.  Mine looks much different from hers I think since I used beef stock I had on-hand and I added some extra sour cream making it lighter in color.  Also, I had a eye of round roast lying around so I used it but it was a bit too tough.  I wish I would have went the route of a chuck roast as she recommended because it would have made for ultra tender beef in every bite.  (I should have known better since I usually cook eye of round overnight in a crockpot but I was trying to be ultra cheap and use what I had on hand.)  I just love the flavor of this recipe and I highly encourage you to try this and all Renae's other dishes.  I know I have my eye on quite a few there and I will be making this stroganoff again soon.  :)

Thanks Renae for letting me post this!

I added some parsley for color.

Beef Stroganoff

from Renae @ $10 Buck Dinners

1 to 1 1/2 lb beef tender, chuck roast or stew meat (sliced)
4 Tbsps flour
1/2 large white onion, diced
2 cups broth (or water with Beef Caldo or powdered broth)
1/3 cup sour cream
1/4 cup water
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsps butter or lard
Additional salt & pepper to taste
1 (6 ounce) can sliced mushrooms, drained (optional)
2/3 package of egg noodle (save the rest for a day for soup) 

Cut beef into strips, about 1/2 inch thick by 2 inches long at most. Season with 1/2 teaspoon of salt and pepper. Heat lard and fry strips in a large skillet over medium heat, just till brown. Next, add onions and cook slowly for 3 to 5 minutes.

Sprinkle flour onto meat and mix to coat. Once meat is coated well with flour, pour in beef broth. I use Beef Broth in powder with water to save money. Just follow directions and it works great! After you add broth, bring to a boil, stirring constantly. Once you’re up to broil, reduce to slow simmer, cover and continue cooking for 45 mins to an hour.

Before serving, stir in sour cream and add water to desired consistency. Mix well and heat briefly, salt and pepper to taste and serve over cooked egg noodles.

 If you would like to see, I made my culinary 'bucket list' finally.  lol

Chicken Alfredo Pizza

As promised to Siggy, I'm posting my chicken alfredo pizza recipe.  This pizza is insanely good.  Its fattening, its cheesy, its gooey and everything else that's bad for your thighs but it tastes oooh so wonderful going down.  Rich, creamy, garlicky, decadent and deliciously satisfying.  Definitely a date night food in our house...we do some white wine or Stella beer and pop in a movie.  Yummy!

While it looks daunting at first being a 3 part recipe, you certainly could take some short cuts and use rotisserie chicken, those pre-cooked chicken chunks from Oscar Mayer or use your own leftover cooked chicken.  You could also opt for jarred alfredo if you like that...but homemade alfredo is so simple to make using a few measly ingredients.  If you can melt butter, you can make alfredo sauce. 

This pizza here was made using freshly grated whole milk mozzarella, provolone, and Parm-Reggiano.  I did everything else from scratch using Siggy's garlic breadstick crust, my alfredo sauce and pan fried herbed chicken breasts. I'll break it down for you in sections.   How I do it is this:  I cook my chicken and then set it aside.  I mix the breadstick dough and while its raising, I make my alfredo sauce and grate my cheeses.  By the time the dough is risen, the chicken is cooled for cutting and from there, its just a matter of putting it all together.  Takes less than an hour and is WAAAY better than any delivery pizza.  Give it a whirl! 

Chicken Alfredo Pizza
makes a 16 x 14 inch pan - 8 big pieces

Herbed Chicken 
3 boneless skinless chicken breast cutlets (or 4 if you like alot of chicken)
Italian seasoning
salt/pepper
Olive oil

Heat 2 tablespoons of olive oil over medium high heat.  Sprinkle chicken cutlets Italian seasoning, salt and pepper on both sides.  Add to pan and fry till golden brown, about 8 minutes each side.  Remove from pan and allow to cool.  When cooled enough to handle, chunk into mini bite sized pieces.


Garlic Alfredo Sauce
1 pint of heavy cream
1 stick of unsalted butter
1 cup of Parmesan cheese (Parmesan Reggiano is my fav)
2 tsp minced garlic
salt/pepper to taste

Add heavy cream to a skillet and heat over low-medium heat until warmed.  Add butter to the cream and whisk to melt the butter and incorporate.  Add parmesan cheese slowly a little bit at a time and whisk well till all the cheese is melted.  Add the garlic and salt/pepper to taste.  (I like to go a bit heavy on pepper for this alfredo when its going on a pizza versus pasta.)  Do not boil this sauce at any point.  Low and slow...keep stirring to make sure the cheese is thoroughly melted.  When it is melted, turn heat to warm/low and stirring from time to time until ready to use.


Siggy's Breadstick Pizza Dough
1-½ cups warm water
1 TBSP instant (rapid rise) yeast from a jar
2 TBSP sugar
3-½ cups all purpose flour
½ tsp salt
2-4 TBSP Extra Virgin Olive Oil
McCormick's Garlic Bread Sprinkle

Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.

Heat oven to 375 degrees. Spray the bottom of a 16"x14" cookie sheet with non-stick cooking spray.  Place the whole ball of dough on baking sheet, and with floured hands, stretch and press into shape then brush 1-2 TBSP olive oil over top of dough making sure it is all lightly covered.  Cover loosely with plastic wrap and let rise for 30 minutes.

Remove plastic wrap, sprinkle garlic bread seasoning over top of olive oil.  Add LOTS (we use it all actually but feel free to do as much as you like) of alfredo sauce and the chicken chunks.  Cover with lots of mozzarella and provolone and a sprinkling of parmesan cheese.  Place in preheated oven and allow to bake for 25-30 minutes until cheesy is bubbly and browned slightly.  Allow to cool for a few minutes before cutting. 

Coming this week:  beef stroganoff, honey garlic pork chops, an Italian golden chicken and who knows what else.  I cut my finger pretty good the other day using my new paring knife...so I'm sorta crippled right now.  Going pretty light on cooking this week.  lol

Red Wine Cranberry Spread with Rosemary Crackers

In retrospect, I wish I had piped the cream cheese on the crackers and then lightly drizzled the red wine cranberry spread on top BUT...

1) I couldn't find my pretty pastry tips earlier in the week when I looked and I wasn't fighting the crazy shoppers just for pastry tips when I know I have some that are hiding somewhere in my kitchen.

2) Looks aside, these were frikkin' delicious and didn't last more than 10 seconds on the plate when I served them.  Nobody would have noticed if they were piped on pretty or not.   Eaten whole!

I would *love* to say I developed this recipe because of the sheer brilliance of it but alas, it is from Beau over at Something Edible.com who had posted it over at Tasty Kitchen where it caught my eye.  I am not one to put cranberry sauce on my turkey but I knew I wanted to do something with cranberry for the holiday.  We are BIG time cranberry fans at our house so when I saw this, the idea just popped into my head that it would be great on cheese and from there it just spiraled into cheese and crackers and finally, into rosemary crackers with cream cheese then this lovely sauce on top.  Man, an easier and tastier appetizer has nary been in my house before.  

I had planned to make my own rosemary crackers from almond flour but my order didn't arrive in time from KAF to make them.  I used store bought and they were a great match to the rich, wine laden cranberry spread.  The rosemary tied into my turkey flavoring too!  (bonus!)  The cream cheese just added a nice texture and tang to meld it all together.  You got crispy crunch, creamy tang and a deep, rich fruity burst in every bite.  Oh, it was delightful!!  I will be making these at Christmas as well to match the mulled wine.  Thought I would share as we all are starting to think about THAT holiday menu now, as well as New Year's parties that are right around the corner too.   :)

And PLEASE visit Beau at SomethingEdible.com to see his gorgeous site and his rather humorous posts.  I am especially fond of the mountain oyster post.  *gross*  And make this spread...Beau assured me it will last about two weeks in the fridge covered IF it lasts that long.  Mine lasted two hours once I broke it out.  Good luck keeping it longer than that.

Beau's beautiful up close picture.

Spreadable Red Wine Cranberry Sauce

from Beau @ SomethingEdible

  

1 cup sugar
2/3 cup red wine (I like Shiraz here)
1/4 cup water
1/4 tsp crystallized ginger minced
1 lemon juice and zest
1/4 tsp salt
1 vanilla bean Pulp required, pod optional.
12 oz cranberries That's one bag; fresh or frozen.

Combine sugar, wine, water, ginger, lemon juice, zest, salt and vanilla (pod & pulp) in a medium saucepan. Stir occasionally on medium heat until the sugar dissolves. Add cranberries and bring to a simmer (still on medium). Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Remove the vanilla pod and buzz with a stick blender (or whatever blender you got) just enough to pop all the berries. Put the vanilla pod back in the jar (if you like), lid and and cool to room temperature before storing in the fridge.

Pan Fried Meatloaf in Pepper Rings

So doesn't look like meatloaf does it?  Bear with me!  :)

My mother used to make those super hideous stuffed pepper with this rice & meat concoction that made me gag the second I smelled it cooking.  Oh how I dreaded that supper night.  Bleck!  I love all the flavors involved but just the way they were put together didn't work for me.  And the "meatloaf" was dry!  Double bleck.  Then one day, I saw Sunny Anderson making something similar.  She took a bell pepper and made rings from them...then packed in a meatloaf mixture and topped it with a tomato sauce.  Then she did some funky fried sage thing and she lost me there.  But the idea stuck with me that I could take my beloved meatloaf and do something different than that big blob of meat with ketchup drizzled over top.  (oh, I've done the bacon route, the bbq sauce glaze...you name it, I've ate it.) 

What I did was use her same pepper ring idea and made my own meatloaf mixture.  Then I topped it with tomato sauce and mozzarella cheese and baked it till all was bubbly and done.  What happens is this - you pan fry and sear both sides of your packed ring for a few minutes to lock in the flavors.  Then you bake them to cook them throughout and what you get is a super moist, fabulously flavorful meatloaf.  My hubby adores these.  He walks in the house and immediately knows what's in the oven.  Even if you're not a bell pepper fan, cook them in the pepper rings and then peel it off after cooking.  The pepper still lends its wonderful flavor to the meat.

(I don't normally do a gratuitous step by step cooking guide for my recipes because I think most of what I do, you probably already know how to do on your own.  This one merited a photo step by step since its a bit different.)  Oh...and forgive my yucky photos on this round...kitchen has horrible florescent lighting.  I try to do natural lighting but what can you do when its night?  :)

For this recipe you will need: a small jar of spaghetti sauce, mozzarella and/or provolone cheese, 2-3 bell peppers of your color choice, oil for frying and your meatloaf mix.  (if you do not have a meatloaf mix of your own, see bottom of recipe for the one I use.)

Step 1 - Hollow out your pepper (I used yellow and orange ones here but use what you can get or like).  Slice into 1 - 1 1/2 inch rings.  Try to get about 3 rings per pepper.  Slightly over-pack the rings with your meatloaf mixture.  The meat shrinks a bit when cooking. 

Step 2 - Drizzle a little oil in your skillet and heat over medium high heat till browned, about 5 minutes per side.  Take care flipping them over as the meat will have shrunk a bit and the pepper softened some.  If they come apart, just replace the ring as best you can.  It happens, no biggie.

  Step 3 - Place about 1 cup of tomato sauce in the bottom of a shallow casserole dish.  Gently remove your meatloaf rings from the skillet and place in your casserole dish.  Cover each meatloaf ring with tomato sauce and top with your cheese.  (I did a mix of provolone and mozzarella.)

Step 4 - Bake in a preheated 400 degree oven for 25-30 minutes uncovered until sauce is bubbling and your cheese has browned nicely all over.  Be careful removing to your plates since they are even MORE soft and can separate.

 

Dad's Meatloaf Mix

The meatloaf mix I used is from my dad.  Its really simple and basic but good and juicy.  Feel free to use your own meatloaf mix that your and your family like but here is my dad's basic, no frills mix if you want to try it.

1 pound of ground beef

1 egg

½ cup seasoned bread crumbs (crushed Ritz crackers work too or panko)

½ cup ketchup (or tomato sauce, whichever you have)

2 teaspoon garlic, minced

½ small onion, chopped finely

1 Tablespoon McCormick Steak Seasoning

1 Tablespoon Worcestershire sauce

1 teaspoon hot sauce (or more if you like it spicy)

salt/pepper to taste

Place everything in a bowl and mix but don't overwork it.  Gentle hand mixing is the key, just like when making meatballs.  Over mixing the meat makes it tough.  (same with making hamburger, meatballs, meatloaf rings etc!)  

Apple Crumble Bars w/ Vanilla Bean Bourbon Ice Cream & Caramel Sauce

That title is just about long isn't it?  Certainly is a mouthful in any event!  *whew*  This dessert was featured at my Thanksgiving table this past week and I'm quite sure it will be hitting the Christmas table as well if my husband has any say about it.  I wanted something completely different from pumpkin pie yet fun, funky and still "autumn" themed.  I already had planned the apple bars with the caramel sauce from last week I posted with the cheesecake.  Remember that?  But what could take that over the top and make it holiday table worthy?  Ala mode!  Yeah, no.  Boring.  But sitting there flipping through my Bon Appetit was a recipe for Bourbon Ice Cream with Apple Fritters.  The light bulb went off!  If its good paired with apple fritters, why not apple bars?  So Thanksgiving Day, I have to admit, I rushed through dinner just in complete anticipation of this dessert combo.  My husband was literally sitting there going "ice ceam, ice ceam" like a little kid as I put the whole thing together.  He was a wee excited.

When you first think bourbon ice cream, you really can't marry the two together in your head.  It just sounds "off".  But if you've ever had hard sauce (whiskey sauce) over bread pudding or pies, take that flavor and freeze it.  Its essentially the same flavor but cooked into a thick, eggy custard and chilled before freezing.  And let me tell you, it was ~ MARVELOUS ~ to the n'th degree.  It added such a depth of flavor and sophistication to what would be a boring old vanilla bean ice cream.  It was pure enjoyment in every bite.  It really did send the layered flavors of this dessert to a whole new level.  I'm VERY happy with the gamble I took this Thanksgiving having never even trial run made this or tasted it before.  Happy bellies all around though!

In case you didn't see the caramel sauce recipe, find it here on my blog or visit the lovely Sally over at My Homemade Life who created it.  Below you'll find the next two components to this devilish dessert!  The only thing I've done differently from the Bon Appetit version of this ice cream, is that I added the seeds from one vanilla bean to boost the vanilla flavor and give it some visual appeal.  (I love the black specks as contrast on the creamy white though you can't see it well in my picture - its there, trust me!)  And the only thing I've changed to the apple crumble bars is I've doubled the apple filling to equal the dough to apple ratio and added some nutmeg to bump up flavor.  All together, these made one heck of a dessert combo! 

Bourbon Ice Cream

as featured in Bon Appetit, tweaked by me

2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 vanilla bean, split and scraped for the seeds/pulp
1 tablespoon vanilla extract

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat. 

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes. Remove from heat. Mix in bourbon, vanilla extract and vanilla seeds stirring well to distribute seeds throughout. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. DO AHEAD Custard can be made 1 day ahead. Cover and keep refrigerated. 

Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until solid, at least 6 hours and up to 2 days.

--------------- UP NEXT -------------------


Apple Crumble Bars

adapted from Very Culinary on Tasty Kitchen

3 cups All-purpose Flour
¾ cups Packed Brown Sugar
¼ cups Granulated Sugar

3 teaspoons Cinnamon

1 teaspoon Nutmeg
¼ teaspoons Of Salt
1 cup (2 Sticks) Cold Unsalted Butter, Cut Into Small Pieces
1 Egg, beaten lightly

Apple Filling:

1 cup Granulated Sugar

4 teaspoons Cornstarch

8 Medium-sized Apples Peeled, Cored, And Grated  (I used Honey Crisp but choose what you like)

2 tablespoons lemon juice

Preheat the oven to 375F. Grease or spray a 9 x 13 pan; set aside.

In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt. Work in the butter and egg with a pastry blender, two forks or a food processor until pea-sized clumps form and all the flour is incorporated.  (If you need a bit more butter, add a small pat at a time.)  Press half of mixture evenly into the prepared pan.

For the apple mixture, in another bowl, stir together the granulated sugar and cornstarch and set aside. Grate your apples into another bowl.  Sprinkle with the lemon juice and stir to coat.  Using your hands, squeeze hard and "wring out" the excess juice from the apples.  Add the squeezed apples to the sugar and cornstarch mixture and stir well to combine.   Sprinkle the apple mixture evenly over the crust. Crumble the remaining half of the the dough over the top of the apples.

Bake for about 30 minutes or until the top is slightly golden. Cool completely before cutting into squares.

Addictive Parker House Rolls

I had a totally different post in mind for today but in light of yesterday's festivities and my subsequent carb overload, I wanted to share with you the most delectable roll I have ever eaten...in my entire life.  I've had my fair share of Parker House rolls in my day but this is by far the best I have had grace my plate.  My hubby and I each took a bite, looked at each other and I knew what he was thinking.  "I'm not sharing."  And I wasn't sharing either!  These buttery, tender, soft rolls were THE highlight of my whole entire meal.  I thought for sure it would be my dessert of the apple crumble bars topped with caramel sauce and bourbon ice cream.  Nope...we went back for seconds, thirds, then FOURTHS of rolls.  We buttered them, dipped them in gravy and ate so many I thought we'd burst but we just could not STOP eating these rolls.  Every time one of us walked to the kitchen, the other called out "Can you bring me another roll?"  It was truly insane.  I may need some addiction therapy after this.

I got this recipe from Food Network's Thanksgiving magazine and had I known then how delicious it was, I wouldn't have waited an entire month to make them.  They are from Alex Guarnaschelli and I kid you not, this will be the end all roll recipe if you try them.  I've never really had a recipe come out to look exactly what the Food Network's pictures do ...until today.  I'm not a baker either!  Yeast breads and I have never been friends really.  I'm beginning to wonder if I missed my call entirely though since these turned out so picture perfect to hers.  And the flavor...omg...had I eaten this at someone's house and they had told me they made these by hand, I'd have said "liar liar".  You just won't believe that YOU made these.  They taste professionally made!

This looks like its super complicated, but its really not.  Its just broken down step by step.  Its very simple to do and Alex did a wonderful job breaking it down and describing how to roll these.  They make 3 big long loafs (as you see below) of 8 rolls.  When they bake, they puff up and touch each other and make a big loaf.  That way, your guests/family can reach in an break one off.  I just had to share.  Its rare I gush over a recipe like this...but o.m.g.  PLEASE make these.  And send some more my way...our 24 rolls are gone.  ROFL! 

If I could eat my monitor, I would.

Parker House Rolls

from Alex Guarnaschelli & Food Network

• 1 1/4-ounce packet active dry yeast
• 1/2 cup sugar
• 7 1/2 to 8 cups all-purpose flour, plus more for dusting
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
• 2 cups whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon kosher salt, plus more for sprinkling

Bloom the yeast.

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough. 

Make the dough.

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. 

Let it rise.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough.

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough. (again)

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half by about an inch, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows of 8 rolls each. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls.

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. 

Sprinkle with salt and serve immediately. 

Coming up this week (since I skipped it today) - my new favorite dessert, a nifty new appetizer and a super cute twist on meatloaf!  Oh and a recipe swap with Renae of $10 Buck Dinners!  Busy week!  Stay tuned!

For This, I'm Grateful....

Since tomorrow is my biggest cooking/prep day and Thursday is THE big day, I wanted to share this today.  New stuff coming FRIDAY!  Enjoy the holiday everyone!

On this day, I want to give thanks for the following:

• I discovered El Pato Tomato Sauce in all its glorious wonder.  God Bless Pioneer Woman for having a dish that included it b/c I use it on everything now.
• I learned how to make true authentic NY style pizza while living at West Point and broke my addiction to Chef Boyardee pizza sauce.  (which is hard to find here)
• That Coca Cola fountain pop is the best thing on the planet STILL in all its syrupy goodness.
• I finally found a quality wine bottle opener under $30 and its lasted all year long.  *fingers crossed*
• M & M's brought out a pretzel version.  Amen.
• I had the best meal of my LIFE this past year @ Paesano's in San Antonio. 
• I figured out that one hour of Zumba can erase two slices of cheesecake caloric count wise. 
• Fresh Market has Dad's Red Cream soda in single serve glass bottles.  It doesn't taste right otherwise.  I have one every Saturday after shopping on the way home.  :P
• That the butcher calls me 'sweetheart' and makes me blush while handing over my wrapped package of boneless pork chops.  You're never too old to be called that.  lol
• I discovered King Arthur Flour's website is chock full of yummy recipes, like the best chocolate cake recipe in the entire frikkin' world.
• I learned how to make my own delicious ice cream & sorbets finally!
• I made my first batch of homemade, hand cut spaghetti noodles and they were awesome possum.
• I ate my first piece of broccoli since childhood and lived to tell the tale.
• My dad gave me my grandmother's near 100 year old fudge recipe after she passed.
• That my hubby bought me a KitchenAid stand mixer.  My sore, arthritic hands thank him daily for that but my thighs curse him.
• That I come from a long line of good cooks who weren't ever afraid to use real butter, heavy cream or fatty cuts of meat for fear of extra calories.
  
• That through cooking, I have met many, many dear friends and two that I consider my sisters of the heart, Siggy and Brandie.  Thank you for your inspirations and humor!  :)
• That I have a hubby who will eat ANYTHING I make, even if its horrible and just lovingly suggest it needs more salt and pepper!  lol

In all seriousness though, I do give real thanks that...

• My children have favorite things I make for them, and them alone.  I know some day they'll tell their kids stories about my alfredo or my chicken & dumplings with the same fondness I have for my grandparent's chicken noodle soup casserole.  
• I got to experience big family gatherings around my grandparent's big table with food overflowing everywhere along with the laughter and singing and my grandmother playing/singing at her piano nearly every holiday. My children didn't get to experience this with them before they passed.  I'm thankful for the time I had with them.
• I've finally learned the true meaning behind "This too shall pass"....and that thankfully, yet mercifully, this year is nearly past and with it, everything that was negative in my life is gone.  I made it even when I didn't think I could hold out for one more day.
• That my 14 year old son's neck injury had not required surgery yet and he is healing and that my daughter is doing well in her first year at college and her first time away from home for any length of time.
• The Universe gave me a husband who is so loving and caring of others, he dedicates himself to selfless service in our country's military.  I've never respected someone more for what they do.  For him and every other military member, I am eternally grateful of what you do and what sacrifices you bear.

Much Love to You & Your Families Today, (as everyday)

Spiced Up Cranberry Apple Punch - Final Day of our Thanksgiving Spectacular

Today is the last day of my big Thanksgiving Spectacular and I am so glad you stayed tuned in all week long for the many dishes from myself, Thecountrycook and SiggySpice.  I hope some of you were inspired! 

Today's recipe is a fitting drink suitable for any Thanksgiving table.  Not quite wassail, and not quite mulled cider, this is a nice punch for lack of a better term.  Its super easy to do and only takes 20 minutes of simmering time.  Its really good warm, but I like it better cold.  Hubby, of course, likes it steaming hot.  (he thinks you could add a tea bag to make it a spiced cranberry tea - might try that someday)

The flavor, despite having orange and apple in it, is tarty cranberry along with very subtle spice flavors.  Its not overpowering or heady in the least.  My mother used to make wassail every Christmas and I remember that being a very heavy taste, almost too overpowering with clove.  This punch is very light, fruity and tart with just enough warmth from the cinnamon and clove.  Best of all, its non-alcoholic so even the kids can have some! 

Its very pretty served in a tall, long goblet like I have with an orange slice for a garnish but I even thinking sugaring the rim would be nice as well.  And its just as cozy and comforting in a mug.  I am going to try adding some Prosecco at Christmas to this to make it a sparkling adult punch with frozen cranberries floating in the glasses.  I hope you love this punch as much as we do!

Spiced Up Cranberry Apple Punch

4 1/3 cup Cranberry Juice
4 1/3 cup Apple Juice
1 1/4 cup Orange Juice
5 Cloves (whole ones, not ground)
3 Cinnamon Sticks
2 Tablespoons Sugar
1 Orange, sliced

Garnish (if desired):  frozen cranberries, cinnamon stick, orange slices, apple slices

Slice your orange into chunky slices.  Place in a medium sized stock pot.  Add sugar and spices.  Carefully pour in the juices.  Bring just to a boil then lower the temperature and simmer for 20 minutes.  Remove from heat, cool about 10 minutes before serving.

Sinful Saturday Desserts - Day 6 Thanksgiving Spectacular

Its Day 6 of our Thanksgiving Spectacular and today I'm presenting you "Sinful Saturday" because this combo of cheesecake and homemade caramel sauce should just be outlawed.  Since I'm not a pumpkin pie fan, I'm using the caramel sauce next week on my Apple Crumble Bars & Bourbon Ice Cream dessert for Thanksgiving.  (more on that next week)  And this cheesecake?  Get outta town.  I'd been so hungry for a good cheesecake since leaving New York - this was the cure for what ailed me. 


First up is the I've Been Called Evil Caramel Sauce from a super sweet, lovely lady named Sally!  To date, I'd never seen a caramel sauce using honey.  That caught my eye right off if the gorgeous lovely drippy, gooey picture didn't draw me in enough.  I had been always leery to make my own caramel sauce because it seemed so difficult with 500 steps and warning about the whole process.  Was much easier to buy a jar of sauce than make my own...BUT Sally's post changed my opinion and I just had to try.  Nothing could have been easier.  4 ingredients.  Less than 10 minutes.  You HAVE to try it.  Words fail the delicious sweetness that awaits you!  (and stop by her site for more easy to do yummies!)

Sally's drool worthy picture!

I've Been Called Evil Caramel Sauce
by Sally Darling


1 stick butter
1/2 c. mild honey
3/4 c. brown sugar
1 can sweetened condensed milk


Mix together  honey and butter and sugar in saucepan. Turn on med. high heat while stirring constantly.  Bring the mixture to rolling bubbling boil for 2 minutes while continuing to stir constantly.


Add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through. Store in airtight containers in the fridge. To warm up, use microwave on a low setting.




----------------- UP NEXT ---------------


There is nothing more soothing to me than a good piece of cheesecake.  NY cheesecake, that is.  There is something about the baked texture that lures me in.  You can't get that tang or the soft crumbly feel from a refrigerator cheesecake.  NY cheesecake is just divine...the darker brown top, the way it puffs up when it cooks, then falls....the tell tale crack!....the sweet cookie/cracker crust.  Its just heavenly.  Laurie from SimplyScratch.com posted this recipe and I can tell you, I will never use another recipe EVER.  Please do yourself a favor and try this recipe.  (and top it with the caramel sauce...omg.... *drool*)

Cheesecake + caramel = good!

New York Style Cheesecake
by Laurie@SimplyScratch.com


FOR THE CRUST:
8 whole Graham Crackers
3 Tablespoons Unsalted Butter, melted


FOR THE FILLING:
4 packages (8 Oz. Package) Cream Cheese
1-½ cup Granulated Sugar
¾ cups Whole Milk
4 whole Eggs
1 cup Sour Cream
1 Tablespoon Real Vanilla Extract
¼ cups All-purpose Flour


Preheat oven to 350 degrees and grease a 9-inch springform pan. In a medium bowl, mix graham cracker crumbs (I used my food processor to make the crumbs) with melted butter and press onto the bottom of the pan using the bottom of a glass or measuring cup.

Look at that texture!!

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, vanilla and flour until smooth. Pour filling into prepared crust.


Bake in the preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 5 to 6 hours. Chill in the refrigerator until serving.


 (if you open the oven door to look at it, it WILL be puffed up above the rim, but rest assured, it will deflate in the cool down period to normal size!)

Coming tomorrow on our final day....a holiday drink worth sharing!