tag:blogger.com,1999:blog-599298492571108992024-03-18T22:33:58.599-05:00Cooking VenturesRecipes, cooking, food, eating, healthy, calories, fat, ingredients, chocolate, sugar, flour, cake, mexican, asian, cuisine, chinese, sweet, pie, beef, pork, chicken, fish, seafoodCooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-59929849257110899.post-47339672704991572632010-10-17T16:31:00.001-05:002011-05-31T13:12:35.610-05:00Battered Chicken or Fish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjctDN9QpOmJTGPoCADzQGm13fJ1E9I4M39M4W6B21c5bmt8wLhfjfKpAWTqAconXFCUrBE46SkPVdskV3guVQeDl8qmaMFqC_SKXxBeQssOlR11yeRnAmXO7Eez9SlL5vQCyMtGITBM/s1600/Long+John+Silvers+Chicken+Planks.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjctDN9QpOmJTGPoCADzQGm13fJ1E9I4M39M4W6B21c5bmt8wLhfjfKpAWTqAconXFCUrBE46SkPVdskV3guVQeDl8qmaMFqC_SKXxBeQssOlR11yeRnAmXO7Eez9SlL5vQCyMtGITBM/s400/Long+John+Silvers+Chicken+Planks.jpg" alt="" id="BLOGGER_PHOTO_ID_5529124996081199250" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Goodbyes</span></span><br /><br />In the last 14 months, I've posted over 100 recipes. Over 700 people subscribe to my blog and my recipes have been printed more than 40,000 times. I've had a great time doing my blog but it is an ever-increasing drain on my time. As many of you know, I do enjoy cooking but, most of all, I enjoy new recipe development. I've been really busy at work and I haven't had much time to work on new recipes (or even cook for myself!). After weeks of thinking about it, I've decided to quit doing my blog. Sniff!<br /><br />Before I sign-off for the last time, I wanted to let you know my Top 5 Recipes over the last year. They are:<br /><br />#1 – <a href="http://cookingventures.blogspot.com/2010/03/southwestern-eggrolls.html" target="_blank">Southwestern Eggrolls</a> (a clone of Chili's Southwestern Eggrolls)<br />#2 – <a href="http://cookingventures.blogspot.com/2009/11/slow-roasted-turkey-breast-and-gravy.html" target="_blank">Slow-Roasted Turkey Breast with Gravy</a><br />#3 – <a href="http://www.scribd.com/doc/22632670/Catherine-s-Sweet-Potato-Mousse" target="_blank">Catherine's Sweet Potato Mousse</a><br />#4 – <a href="http://cookingventures.blogspot.com/2010/02/clone-of-taco-bell-baja-sauce.html" target="_blank">Clone of Taco Bell's Baja Sauce</a><br />#5 – <a href="http://cookingventures.blogspot.com/2009/07/beef-and-potato-tacos.html" target="_blank">Beef and Potato Tacos</a><br /><br />The following posts were the most read (probably because they all contained a funny story):<br />#1 -- <a href="http://cookingventures.blogspot.com/2009/10/nacho-cheesy-chili.html" target="_blank">Nacho Cheesy Chili</a><br />#2 -- <a href="http://cookingventures.blogspot.com/2009/11/klingon-chicken.html" target="_blank">Klingon Chicken</a><br />#3 -- <a href="http://cookingventures.blogspot.com/2010/09/fluffernutter-bread-pudding.html" target="_blank">Fluffernutter Bread Pudding</a><br />#4 -- <a href="http://cookingventures.blogspot.com/2009/10/tacos-al-pastor-healthier-version.html" target="_blank">Tacos al Pastor</a><br />#5 -- <a href="http://cookingventures.blogspot.com/2009/08/hong-kong-potato-roll-thingies.html" target="_blank">Dill-icious Potato Rolls</a> (formerly known as Hong Kong Potato Roll Thingies)<br /><br />Today, I am posting my final recipe. It's a clone of the batter used on Long John Silver's Chicken Planks or fish. I used the ingredient list on Long John Silver's website as a guide to make my own version. I actually like my version of the batter better than the real thing! This batter can be used for chicken, fish, shrimp, onion rings, or even Fried Frito Pie. What?! Fried Frito Pie?! Has he gone mad?! It's state fair season so I wanted to a posting related to foods at state fairs. One of the must-try foods at our state fair was the Krispy Kreme Hamburgers. It's a hamburger with Krispy Kreme doughnuts for the buns. I didn't try this concoction but it sounds really disgusting to me.<br /><br />The 2010 winner of the Texas State Fair's Big Tex Choice Fried Food Award was a recipe for Fried Frito Pie. Gosh, it seems like they're frying everything nowadays: Fried Oreos, Fried Twinkies, Fried Butter, Fried Beer… Frying Frito pie was an interesting choice so I decided to try making some using my batter recipe. As you all probably know, Frito Chili Pie is traditionally made by ladling chili over Fritos and topping the mixture with cheese (and sometimes onions). Very yummy. How would this work if the chili pie were coated in a batter and fried? It was great! In fact, the photo at the top contains a few nuggets of Fried Frito Pie (as well as a couple of my Chicken Planks). I'll probably never make Fried Frito Pie again but it was fun to try it once.<br /><br />This is a sad farewell for me. I've really enjoyed and appreciated all of your wonderful comments and support over the last year. I wish I didn't have to work for a living so I could spend more time on my blog! I encourage all of you to keep cooking and trying new foods and flavors. The next time you try a new, funky food, think of me. I'll miss you Blog Buddies! Best wishes – and happy cooking!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><span style="font-size:180%;"><br /><span style="font-weight: bold;">Battered Chicken or Fish</span></span><br />A clone of Long John Silver's™ Chicken Planks or Fish<br />(<a href="http://www.scribd.com/doc/39553310/Battered-Chicken-or-Fish" target="_blank">Printable Version</a>)<br /><br />1 1/2 lbs chicken tenders or a mild, white fish (such as cod)<br />Salt to taste<br />Flour for dusting<br /><br /><span style="font-weight: bold;">For the Batter:</span><br />1 c all-purpose flour<br />1 1/2 TBSP cornstarch<br />1 TBSP corn flour (not corn meal)<br />1 1/2 tsp table salt<br />1/2 tsp Accent (MSG), optional<br />1/2 tsp onion powder<br />1/4 tsp garlic powder<br />1/4 tsp paprika<br />1/4 tsp black pepper<br />1 tsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp cream of tartar<br />1 c water plus more as needed<br />1 tsp vinegar<br /><br />Oil for frying<br /><br />Dry the chicken tenders (or fish) well. Salt the chicken tenders (or fish) and set aside. For the batter, whisk all of the dry ingredients together in a medium bowl. Add 1 cup of water and vinegar and whisk smooth. Set aside.<br /><br />Add about 3" of oil to a medium pot over medium-high heat. The pot needs to be deep enough to hold the oil plus leave plenty of room for the oil to expand when frying. Heat the oil to 350F. While the oil is heating, preheat the oven to 200F.<br /><br />When the oil is approaching 350F, whisk the batter again. If it has thickened too much, add another tablespoon of water and whisk. Toss 2 to 3 pieces of chicken (or fish) in some flour (dredge the number of pieces that will fit in your pot without crowding it). Shake off all excess flour. Dip a piece of chicken (or fish) in the batter, allow most of the excess to drip off, then slowly add to the hot oil. Repeat with the remaining piece(s). Fry until deep brown. Transfer the chicken to a wire rack inserted into a sheet pan and place the sheet pan in the oven to keep warm until all of the chicken has been fried. Allow the oil to return to 350F before adding more pieces.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Texas Fried Frito Pie</span></span><br />1 recipe of the batter (see above)<br />1 can of prepared chili (no beans)<br />1-2 TBSP finely chopped onions, optional<br />4 oz cheddar cheese<br />Frito Scoops<br />Combine the chili, onions (if using), and cheddar cheese in a medium bowl. Use a spoon to add a small amount of the chili mixture to a Frito Scoop. Place on a small cookie sheet. Repeat with as many scoops as you want to fry. Place the cookie sheet in the freezer for about 15 minutes. Freezing the scoops will make it easier to dip them in the batter.<br /><br />While the scoops are chilling, make the batter and start heating the oil. When the oil is nearly at 350F, pull the cookie sheet out the oven and drop a chili-filled scoop into the batter. Use a form to coat the scoop with the batter. Using the same fork, pull out the scoop – allowing the excess batter to drip off. Add to the hot oil and repeat with additional scoops. Don't overcrowd the pot. Fry until deep brown. Drain on paper towels and keep warm in an oven set at 200F.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com47tag:blogger.com,1999:blog-59929849257110899.post-10309406671604152442010-09-19T13:05:00.003-05:002010-09-19T13:30:51.871-05:00Creamed Beef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqr0a6pCMflaAaJfydR1aNPGDgVJJcQ3FJqqvsX1xJcnwis0Ka7ZvVSUPpVJBd5fDV53cUNR9_ypu90bzUa0NZv8l05zdo_j08dPUk5QSwWd52v8o0jAhWrWpINrYe5KA4WpbQwQvVNA/s1600/Creamed+Beef2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqr0a6pCMflaAaJfydR1aNPGDgVJJcQ3FJqqvsX1xJcnwis0Ka7ZvVSUPpVJBd5fDV53cUNR9_ypu90bzUa0NZv8l05zdo_j08dPUk5QSwWd52v8o0jAhWrWpINrYe5KA4WpbQwQvVNA/s400/Creamed+Beef2.jpg" alt="" id="BLOGGER_PHOTO_ID_5518684379822641026" border="0" /></a><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><br />My Venture into Cafeteria Cuisine</span></span><br />I've been feeling nostalgic so I wanted to post a recipe inspired by foods served in school cafeterias. When I was researching ideas on what to post, I looked at the lunch menus at dozens of schools across the U.S. I was SHOCKED with what I saw. Today, many schools serve mostly prepared processed food such as corn dogs, chicken nuggets, and pre-made burritos. It's sad that many American kids get nothing but the equivalent of heavily processed fast food for both breakfast and lunch. In larger school districts, in fact, I'm not sure that they actually make ANYTHING from scratch. It seems like the only thing they do is heat up commercially made food items that are little more than TV dinners. Smaller school districts seemed to fare better. They often had, what appeared to be, a mixture of home-style and commercially made foods. One day very soon, I fear the good old days of lunchroom staples like homemade cinnamon rolls, freshly made meatloaf, Salisbury steaks, mashed potatoes, and fresh-from-the-oven baked cookies will be relics of the past. Sad. Wow. I'm beginning to sound like my grandmother!<br /><br />Today's recipe is known by many names:<br />1) Sh*t on a Shingle<br />2) S.O.S.<br />3) Creamed Beef on Toast<br />4) Chipped Beef on Toast<br />5) Creamed Chipped Beef<br /><br />It's an oldie but a goodie. Popularized by the U.S. military decades ago, this was also a popular item in school cafeterias when I was growing up. The dish is traditionally made with chipped beef but variations made with ground beef are also very popular today. The Navy also has their own version which uses onions, tomatoes, and nutmeg. Traditionally, the gravy is served on toast (the shingle) but may be served over mashed potatoes, biscuits, or waffles (a personal favorite). For some, waffles may sound like a weird accompaniment. I visited a restaurant many years ago that served creamed beef on waffles and, before I tried it, I thought to myself, "Nooooo. This is just wrong." So of course I had to try it. But after one bite, I was hooked! It's actually a great combination. Freaky but tasty.<br /><br />Creamed Beef is hard to reinvent. It's comfort food at its finest. I started out by identifying things I DIDN'T like in Creamed Beef recipes that I had tried in the past. Chipped beef is very salty (and I'm a saltaholic!) so I don't like to use it for Creamed Beef. Some recipes seem to be VERY stingy with the meat. Sometimes, I feel like a crime scene investigator searching for evidence of meat in the gravy. Often times, the gravy was not cooked long enough for the flavors to meld and for the meat to soften. In addition, the gravy was frequently pasty and screaming for flavor. It would also be nice for the dish to have a little color. Without any color, it looks a little sad and uninteresting. Could I make a version that was worthy of being called Sh*t on a Shingle? The pressure was on.<br /><br />After a lot of testing, I decided I liked adding the scallions for both flavor and color. Red chili flakes woke up the flavor and I like the little specs of red permeating the gravy. The gravy is simmered longer than many recipes – but not so long that the meat turns into baby food. In the end, the dish was tasty and comforting like good, ol' fashioned creamed beef is supposed to be.<br /><br />When I was growing up, I loved my school's peanut butter bars. They were sweet and crunchy (from maybe Wheaties or Corn Flakes stirred in). That brings back great memories! What was your favorite lunchroom food when you were growing up? Leave a comment at the end of this page and let us know. I hope you enjoy today's recipe – and happy reminiscing!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Creamed Beef (Sh*t on a Shingle)</span></span><br />(<a href="http://www.scribd.com/doc/37728988/Creamed-Beef" target="_blank">Printable Version</a>)<br /><br />4 TBSP butter<br />1 bunch scallions (white, light green, and most of the dark green parts), finely diced<br />2 cloves garlic, minced<br />1/4 c flour<br />3 1/2 c milk (2% works great)<br />1/4 tsp red pepper flakes (or to taste), optional<br />1 1b lean ground beef<br />3/4 c heavy cream<br />1 tsp Worcestershire sauce (or to taste), optional<br />Salt and pepper to taste<br /><br />In a sauce pan, melt the butter. Add the scallions and cook 2 to 3 minutes. Add the garlic and cook 1 minute longer. Add the flour and cook 2 minutes, stirring frequently. Add the milk, red pepper flakes, some salt and pepper then whisk to smooth. Bring to a light simmer (but do not boil).<br /><br />While you are waiting for the sauce to begin simmering, heat a dutch oven over medium heat. Add the ground beef and some salt and pepper. Brown the ground beef – making sure to break it into small pieces as it cooks. You will not be draining the ground beef after it's browned so be sure to buy leaner cut.<br /><br />When the meat has browned, pour the sauce into the pot with the ground beef and stir to combine. If the sauce had not started to simmer by the time the hamburger was brown, no problem. Throw it into the ground beef anyway. Bring the gravy to a simmer then lightly simmer for 20 minutes (uncovered) – turning down the heat as needed to keep it from boiling. Add the cream and the Worcestershire sauce (if using) then stir to combine. Return the mixture to a light simmer and heat 5 minutes longer. Too thick? Add a little more milk. Too thin? Let it simmer a few minutes longer. The gravy will thicken as it cools. Taste for seasoning and adjust as needed. Serve on mashed potatoes, toast, biscuits, or waffles.<br /><br /><span style="font-weight: bold;">Recipe Notes:</span><br />1) If you want to lighten this recipe up, use lean ground beef or turkey. Skip the cream and just use a total of 4 1/4 cups of 2% milk. If I worked in a school cafeteria, this is how I would make it for the kids.<br />2) If you don't like Worcestershire sauce, feel free to leave it out. I like it so I always add extra.<br />3) If you are partial to chipped beef, feel free to use it instead of ground beef. 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mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]-->Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com13tag:blogger.com,1999:blog-59929849257110899.post-91829356550316806992010-09-05T12:41:00.002-05:002010-09-05T12:46:36.939-05:00Fluffernutter Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnzNIKlXduJqpX4_Vw35WvdzOLFcudNHweqzKV73MpzJWhgoNqcSFdnyuBjXjgVx503HlKxCX8ac4zHfQdbkAeG3F_SgCeZWcFSpuD3y1cZbHYtMFqx0-fmKYmuB7NWfA7kjphEIsr5o/s1600/Fluffernutter+Bread+Pudding2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnzNIKlXduJqpX4_Vw35WvdzOLFcudNHweqzKV73MpzJWhgoNqcSFdnyuBjXjgVx503HlKxCX8ac4zHfQdbkAeG3F_SgCeZWcFSpuD3y1cZbHYtMFqx0-fmKYmuB7NWfA7kjphEIsr5o/s400/Fluffernutter+Bread+Pudding2.jpg" alt="" id="BLOGGER_PHOTO_ID_5513485661045028738" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Bread Pudding</span></span><br />Have you ever heard of a fluffernutter sandwich? If you're from the northeastern part of the U.S., you probably have. It's a sandwich made with peanut butter and marshmallow crème. Very yummy. If you make it like a grilled cheese sandwich, it's exceptionally yummy. Those wonderful fluffernutter sandwiches were the inspiration for this bread pudding recipe.<br /><br />When I was developing this recipe, I made it 4 billion times – tweaking things here and there until I got it the way I liked it. I can now say that I'm officially SICK of bread pudding and I never want to taste or smell peanut butter again. This leads me to a story.<br /><br />Last week, I was driving through the campus where I work. I was singing along to Katy Perry's "California Gurls" when an approaching car unexpectedly turned in front of me going, like, .000001 mph. It came as no surprise that a blue-haired old lady was driving the car. I don't want to speculate about how old she was but I'm confident she learned to drive chariots when Ramses II was Pharaoh. I slammed on my brakes and it took every ounce of self-restraint I had to not give her a friendly, one-finger wave. However, it's hard to flip off mummified old ladies when you're been singing offkey to perky music. Upon closer observation, I realized she was attempting to turn onto a sidewalk instead of the entrance of a nearby parking lot. A long time ago, the University put up some short cement pillars at the entrance of the sidewalk so that confused drivers wouldn't turn onto it thinking it was the entrance of an interstate freeway or something. I fully expected the driver, after realizing the cement pillars were blocking her path down the sidewalk, to back up and get the hell out of my way. No. She sat there…HONKING HER HORN. Yes. Honking her horn. So I thought, "Well, maybe she's having a heart attack or something…". So, I got out of my car and asked if anything was wrong. She rolled down her window and exclaimed in an irritated voice, "Well, I keep honkin' my horn but nobody's openin' the gate!" I just stared back and blinked. I then explained that the cement barricade was not a gate and the "road" she was trying to turn onto was actually a sidewalk. "A SIDEWALK?!", she bellowed back. I then pointed out where she should turn to get into the parking lot. Meanwhile, cars were backing up in both directions because she was blocking both lanes in her huge grandma-mobile that was only slightly smaller than the Nile riverboats I'm sure she rode in as a child. She then started backing up and I walked back to my car. I got in my car and she was still backing up. I put my car in gear and adjusted the air conditioning and she was still backing up. After what seemed like 14 days, her back tires finally hit the opposite curb, she put her boat in drive, and she went on her merry way.<br /><br />What does this have to do with Fluffernutter Bread Pudding? Nothing. Absolutely nothing. I just could not bring myself to write about bread pudding or peanut butter. Did I mention that I was sick of bread pudding and peanut butter? So go put on some Lawrence Welk and make some of this fantastic bread pudding! Enjoy – and happy fluffernuttering!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Fluffernutter Bread Pudding</span></span><br />(<a href="http://www.scribd.com/doc/36935064/Fluffernutter-Bread-Pudding" target="_blank">Printable Version</a>)<br /><br />15 - 16 oz french bread (or your favorite bread), crust removed, and cut into 1" cubes<br />6 eggs<br />1/2 c sugar<br />4 c half-and-half<br />1/2 tsp salt<br />2 tsp vanilla<br />1/2 c butter, melted<br />1 1/2 c peanut butter<br />7 oz jar Marshmallow Fluff<br /><br />Preheat the oven to 300F. Add the cubed bread to a sheet pan and bake for 10 minutes. Do not allow the bread to brown. This dries out the bread so the custard readily absorbs into the bread. After you pull the cubed bread out of the oven, let them cool for about 5 minutes.<br /><br />While the bread is drying out, combine the eggs and sugar and whisk aggressively for about a minute. Add the half-and-half, salt, and vanilla and whisk to combine. Set aside.<br /><br />In a microwave-safe bowl, combine the butter, peanut butter, and Marshmallow Fluff. Microwave the mixture for about 60 seconds then whisk until thoroughly combined. Heat the mixture for another 45 seconds or until the mixture is thin and free of any lumps after being whisked. Slowly whisk the hot mixture into with the bowl with the half-and-half. Whisk until smooth. The peanut butter will leach out a little bit but don't worry about it.<br /><br />Transfer the dried bread cubes into the custard mixture and stir to combine. Increase the oven temperature to 325F. Gently stir the bread every minute or so for 5 minutes to ensure the custard is being absorbed evenly. Stir the mixture one final time then pour the bread mixture into a 4-quart casserole dish that has been sprayed with cooking spray. Allow the mixture to rest for 5 additional minutes without stirring. After 5 minutes, use the back of a spoon to push down the bread to give it one more dunk before baking. Bake for about 50 minutes or until a knife inserted in the middle comes out relatively clean. Let the pudding rest for at least 15 minutes (preferably 30 minutes) before serving. It should be served warm but not hot. If desired, drizzle with a some Peanut Butter Glaze (recipe follows).<br /><br /><span style="font-weight: bold;">Peanut Butter Glaze</span><br />2 TBSP peanut butter<br />1/4 c milk (plus additional as needed)<br />1 1/3 c powdered sugar<br /><br />Place the peanut butter and milk in a medium bowl and microwave for about 30 seconds. Whisk until smooth. Add the powdered sugar and whisk thoroughly to combine. If the glaze is too thick, add more milk. If it is too thin, add more powdered sugar.<br /><br /><span style="font-weight: bold;">Notes:</span><br />1) To make a Fluffernutter Nanner Bread Pudding, add some chopped bananas to the mixture before baking.<br />2) Some bread puddings are on the drier side – especially the part that's directly exposed to the heat in the oven. Some are on the moist side. This recipe makes a moist, old-style bread pudding.<br />3) During recipe development, I tried making this with as much as 2 cups of peanut butter. That was just too peanut-buttery for my taste – especially if you put the glaze on top. I also tried it with as little as one cup of peanut butter. With only 1 cup of peanut butter, you could barely tell any was in there. If you're a peanut-butter-aholic, try it with 2 cups of peanut butter sometime. That's not my thing but you might like it.<br />4) I have not tested this recipe with natural peanut butter.<br />5) If you like your desserts on the sweeter side, feel free to double the glaze recipe.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com12tag:blogger.com,1999:blog-59929849257110899.post-39918262630060543472010-08-22T16:42:00.000-05:002010-08-22T16:43:08.717-05:00Snickerberry Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwMyH07OnwXq24TRWSonsVdKuyLVPqNy5jwosPHrSkHet3193qWQqpMYyiS3FPR9BoMyszMUSrOJ1HZk1AAiPc8fQJ11TyX4l6NS6NF7q_IWYAahTSXQq-fahz1ia2Hmqln9WJ-bdQgs/s1600/Snickerberry+Pie1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwMyH07OnwXq24TRWSonsVdKuyLVPqNy5jwosPHrSkHet3193qWQqpMYyiS3FPR9BoMyszMUSrOJ1HZk1AAiPc8fQJ11TyX4l6NS6NF7q_IWYAahTSXQq-fahz1ia2Hmqln9WJ-bdQgs/s400/Snickerberry+Pie1.jpg" alt="" id="BLOGGER_PHOTO_ID_5508351113971205170" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Berries and Chocolate</span></span><br />Hello Blog Buddies! It's hot outside and nobody wants to heat up their kitchen by baking something. So, I decided to do a summertime dessert for today's posting.<br /><br />I originally set out to make a Snickers Bar Salad. You know, the "salad" that contained chopped apples and Snickers? I think there are a lot of fruits that pair well with chocolate but an apple is not one of the first fruits that comes to my mind. So, I thought I would do my take on the "salad" and use strawberries and cream cheese. After much thought, I just could not bring myself to call this a SALAD. I'm a purist and that good, 'ol Snickers Bar Salad is nothing but a dessert to me. So, I thought I would dump it into a prepared pie crust and call it a pie instead.<br /><br />When I was testing this recipe, I wondered:<br />1) Would the pie set up properly?<br />2) With all of the sugar in the filling, would the strawberries exude a lot of liquid – making the pie very weepy?<br />3) How much chunky stuff (the strawberries and Snickers) could the pie support? Too much and it would be too hard to cut and too little and guests would think I was being stingy with good stuff.<br />4) How large should I chop the chunky stuff. Small chunks are easier to eat but larger ones would have the texture contrast that I was looking for.<br />5) How chocolaty should the pie be?<br /><br />To help resolve some of these questions, I made the pie and enlisted the help of co-workers, who are quite helpful in giving me input on recipes that I'm testing. Many of them felt I cut the Snickers too big so I cut them much smaller in the final recipe. One felt it would be tasty with strawberries and pineapple – and I very much agree. However, I would again be worried by how much juice the pineapple would give off since it's a particular juicy fruit. When I took it to work, I hadn't even named the pie. My good friend Sue offered "Snickerberry Pie" as a suggestion for the name and I loved it!<br /><br />I was careful to use only the best strawberries in this recipe. Later, when I wanted to slice a strawberry for the garnish in the picture, I realized that I only had mammoth strawberries left. As you can in the picture, that stupid mammoth strawberry fills up half the photo! Oh, well. You get the idea. I'm not a sweets eater and I'm definitely not a chocolate lover but I think this pie tastes pretty darn good. On the plus side, it's a CINCH to make. When strawberries are in-season, it makes the pie even better. So, buy some fresh berries then chop down a Snickers tree and make this yummy dessert. Enjoy – and happy snickering!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-weight: bold;font-size:180%;" >Snickerberry Pie</span><br />(<a href="http://www.scribd.com/doc/36267819/Snickerberry-Pie" target="_blank">Printable Version</a>)<br /><br />8 oz cream cheese, softened<br />1 14-oz can sweetened condensed milk, chilled<br />1/3 c lemon juice, chilled<br />1 8-oz tub whipped topping<br />3 full-size (or 12 fun-size) Snickers candy bars, cut into small cubes<br />1 1/2 c diced strawberries, chilled<br />1 prepared graham cracker or Oreo crust (preferably a larger one)<br />Hot Fudge Ice Cream Topping (Optional)<br />Sliced strawberries for garnish (Optional)<br />Additional Snickers for garnish (Optional)<br /><br />In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and beat until well combined, scraping the bowl as needed. Add the lemon juice and mix. Add the whipped topping and mix until just combined. Using a large spoon, stir in the Snickers and strawberries until incorporated. Spoon into a prepared crust and refrigerate for at least 6 hours before serving. When ready to serve, cut into slices and, if desired, serve with hot fudge ice cream topping and additional sliced strawberries and chopped Snickers.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com5tag:blogger.com,1999:blog-59929849257110899.post-22974445837492371232010-08-08T15:09:00.002-05:002010-08-09T08:21:12.182-05:00Homemade Breakfast Sausage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioORQ3xydeSHrKrrb4UlPOldxMZUb3gD0gp8JdRrDI5JpQoMX-eInfhvzWg03Nkv0tfOrGF3VcTOxLvFJwCnYB50KZ_OJlAWue3WG0dS84mZTApWtnUDw4Wq3hsFgZOEgYh49IwuLBM1s/s1600/Homemade+Sausage.jpg"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5503133356780106466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioORQ3xydeSHrKrrb4UlPOldxMZUb3gD0gp8JdRrDI5JpQoMX-eInfhvzWg03Nkv0tfOrGF3VcTOxLvFJwCnYB50KZ_OJlAWue3WG0dS84mZTApWtnUDw4Wq3hsFgZOEgYh49IwuLBM1s/s400/Homemade+Sausage.jpg" /></a><br /><span style="font-size:130%;"><span style="FONT-WEIGHT: bold"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Sausage</span></span><br />Pork and I go way back. You know my thunder thighs? They're mostly ham. My blossoming belly? That's primarily bacon. And my roomy patootie? Now that's from all kinds of sausage from all four corners of this planet. Kielbasa, Spanish chorizo, andouille, mortadella, landjager, hot links, bratwurst, bangers, genoa salami, pepperoni, bologna, American hot dogs, snags and lap cheong – I love 'em all! However, good 'ol American breakfast sausage is still one of my favorites.<br /><br />We all have preferences when it comes to sausage. I don't like sausage that's overly spiced with sage nor overly sweetened with maple. The spices I add to my sausage augment the flavor of the pork but do not overpower it. There is an Amish community about 45 minutes away from where I live called Yoder and they sell their own meats – including some great sausages of different varieties. They have mastered the art of sausage making and their sausage will beat mine any day.<br /><br />Why make your own sausage? First, it's fast. It takes five minutes to mix up a batch of this sausage. Second, you can make it a LOT cheaper than you can buy it in the store. Third, you can control the fat, sodium, sugar, and nitrate content as well as the kinds of spices and herbs you add so as to better suit your health goals and flavor palate.<br /><br />Be sure to read the notes at the end of the recipe below. I give several pointers on making your own bulk sausage – even an ultra-lean alternative preparation. You can use this sausage to make patties, sausage gravy, scrapple, facial masks, or anything else you might use bulk sausage in.<br /><br />I wonder how the pictures turned out. I took two pictures and the batteries in my camera died so I'm recharging them right now as I'm writing this. I took the time to make some homemade biscuits to go with the sausage and I don't want to have to go to all of the effort of setting up a second series of shots when the camera batteries are recharged. If the above picture looks crappy, you'll know why! Sometime, I'll have to post my recipes for my Old Weigh Station Biscuits and Sausage Gravy. Both are very yummy. I'm still really busy at work so that will have to wait for another time.<br /><br />You want to know a secret? Guess what kind of sausage is my favorite? Vegetarian sausage. YES...vegetarian sausage! I'm big enough to have my own postal code and you'd never believe I liked vegetarian sausage. Love it!<br /><br />Anyway, I hope you enjoy today's post. You have to give it a try some time since it is so quick and easy-to-make. Enjoy – and happy sausage making!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><span style="font-size:180%;"><br /><span style="FONT-WEIGHT: bold">Homemade Breakfast Sausage</span></span><br />(<a href="http://www.scribd.com/doc/35560348/Homemade-Breakfast-Sausage" target="_blank">Printable Version</a>)<br /><br />1 tsp table salt<br />1 tsp sugar<br />1/2 tsp black pepper<br />1/2 tsp dried parsley<br />1/2 tsp rubbed sage<br />1/4 tsp ground marjoram<br />1/4 tsp dried thyme<br />1/4 tsp red pepper (optional)<br />2 tsp water<br />1 lb ground pork or ground turkey<br /><br />In a medium bowl, combine all of the ingredients except the ground pork or turkey. Whisk until the spices are moistened. Add the ground pork or turkey and stir until thoroughly combined (I use my hands). If you have time, cover the sausage and refrigerate for a couple of hours to allow the flavors to meld. If you don't, the sausage will still taste great.<br /><br />To cook, form the sausage into patties (or crumble if making sausage gravy). Cook over medium heat until the sausage has nicely browned on both sides.<br /><br /><span style="FONT-WEIGHT: bold">Notes:</span><br />1) I love this with ground turkey! I prefer ground turkey with a mixture of white and dark meat so the cooked sausage isn't so dry.<br />2) Buying ground pork from the grocery store is a big time-saver. However, it can sometimes be hit or miss. Commercially ground pork averages about 70% lean meat. Ground pork can come from various parts of the pig so you really never know what you're getting. If you have a grinder or food processor (or a nice butcher!), grind your own pork so you know what cuts are going into the sausage.<br />3) For an ULTRA low-fat version: Buy some pork tenderloin on sale and trim off all of the fat. I cut it into 1" cubes (1 lb of pork after trimming) and freeze it in single layer on a sheet pan for about 20 minutes or so. The outside should be firm but the inside should be pliable. While the pork is freezing, combine the other ingredients in a small bowl and whisk to combine. Sometimes, I substitute vegetable oil for the water (shhhhh!) when using this method so it is not as dry. Transfer the pork to a food processor and dump the herb mixture on top. Whiz the pork (scraping down the bowl as necessary) until it is as finely/coarsely ground as you like. Pork tenderloin is similar to a boneless, skinless chicken breast in fat content so this preparation is great for someone who wants pork sausage on a low-fat diet. As with many other ground, low-fat proteins, this ultra low-fat version can get a little dry and spongy when cooked. The flavor is great if you don't mind a drier sausage with a slightly spongy texture. It's not my favorite way to make it but I offer this as a very healthful alternative.<br />4) I, personally, like the clean taste of white sugar in sausage. Feel free to substitute brown sugar or maple syrup if that's your thing.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com7tag:blogger.com,1999:blog-59929849257110899.post-80268528417485377272010-07-25T16:44:00.001-05:002010-07-25T16:45:23.611-05:00Spicy Black Bean Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFPWGjiEKWMa-MjRpfQLrY3C68IZ7sDKz8E2skPMmd8v6PWpIoEYjo9AViyQppjQ8nrLYaJEomft5npWgW__OyVx9KwAIyZlp7HOPeJ0XV2dOiPt3jSZ4xI72vlUyo4yOWKyjqp5oPvY/s1600/Spicy+Black+Bean+Burgers.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFPWGjiEKWMa-MjRpfQLrY3C68IZ7sDKz8E2skPMmd8v6PWpIoEYjo9AViyQppjQ8nrLYaJEomft5npWgW__OyVx9KwAIyZlp7HOPeJ0XV2dOiPt3jSZ4xI72vlUyo4yOWKyjqp5oPvY/s400/Spicy+Black+Bean+Burgers.jpg" alt="" id="BLOGGER_PHOTO_ID_5497962216199001650" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Black Bean Burgers</span></span><br />I am still crazy busy at work so I'm having difficulty finding the time to cook for myself (let alone my blog). Not to mention, it's July and blazing HOT in Kansas so who wants to heat up their house with the stove?<br /><br />When I was a vegetarian, I loved to make black bean burgers all of the time. They're healthy, fast and easy-to-make, and, best of all, can be frozen for use at a later date. Even though I'm no longer a vegetarian, I still cook these burgers from time-to-time because they are so darn good! I get a lot of requests for vegetarian dishes so I thought I would share this recipe. One day soon, I'll also share my veggie burger recipe. It's so good!<br /><br />You can make these babies as spicy as you like. With just the jalapeno, they are not particularly spicy. Add the red pepper flakes and they definitely have a kick. Top them pepper jack cheese and spicy ranch dressing and WWOOOOOO WEEEEE they're spicy. The nice thing is that you can make them as spicy as you want – from mild to burn-a-hole-in-your-pants spicy.<br /><br />You and your family are going to love these. I've never tried grilling them so I'm not sure how they would turn out. If you try grilling them, let me know. They hold together pretty well so they should maintain their shape even when grilled (but be careful when turning them so they do not break apart and fall through the grates). So blog buddies – relax a while, grab a lemonade, and make some of these tasty burgers. Enjoy – and happy summer cooking!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Spicy Black Bean Burgers</span></span><br />(<a href="http://www.scribd.com/doc/34847054/Spicy-Black-Bean-Burgers" target="_blank">Printable Version</a>)<br /><br />2 15-oz cans black beans, rinsed and well drained<br />1 TBSP olive oil<br />1 small onion, chopped<br />1/4 c chopped red bell pepper<br />1 jalapeno (ribs and seeds removed), finely chopped<br />3 cloves garlic, minced<br />1 c seasoned bread crumbs<br />2 TBSP salsa<br />1 egg<br />1/4 c fresh cilantro (no need to chop)<br />1/2 tsp table salt or to taste<br />1/2 tsp black pepper<br />1/2 tsp red chili flakes (optional)<br />1/2 tsp cumin<br />1/2 tsp oregano, rubbed between your fingers<br />1/2 tsp chili powder<br />1/2 tsp onion powder<br />1/4 tsp garlic powder<br />1/4 tsp sugar<br />1/4 c whole kernel corn<br />Hamburger buns and your favorite condiments<br /><br />Rinse and drain the black beans well. Reserve 3 to 4 tablespoons of the whole black beans. Add the remaining beans to a food processor.<br /><br />Heat a skillet over medium heat with the olive oil. Add the onion and cook 3 to 4 minutes or until softened. Add the red bell pepper, jalapeno and garlic and cook 1 minute longer. Set aside and allow the mixture to cool slightly.<br /><br />While the onion mixture is cooling, add the remaining ingredients to the food processor except for the reserved whole beans and whole kernel corn. Pulse several times – scraping down the bowl as needed. The bean mixture in the food processor should be thick and fairly smooth. Add the onion mixture to the food processor and pulse only 3 to 4 times – scraping down the bowl after each pulse. You still want to see some chunks of red pepper and jalapeno so do not puree the mixture too much.<br /><br />Transfer to the bean mixture to a bowl and mix in the reserved whole black beans and corn. Cover and refrigerate for at least two hours to allow the bread crumbs to absorb any excess liquid.<br /><br />If freezing the burgers, cut some parchment or wax paper into squares a little larger than the patties you will form. You will use the parchment to separate the patties so they do not stick together when frozen. Lay the parchment squares in a sheet pan in an even layer. Form a patty with some of the bean mixture. You can make the burgers as thick or thin as you would like. I prefer mine about 1/2" thick. Place the burger on one of the parchment squares and continue with the remaining bean mixture. Keep everything in a single layer. Freeze the burgers for a couple of hours then stack them (keeping a piece of parchment between each burger) in a resealable bag.<br /><br /><span style="font-weight: bold;">Cooking Burgers That Are Not Frozen: </span> To cook the burgers, heat a skillet (uncovered) over medium heat with some olive oil (a tablespoon or so). Cook the patties until they are nicely browned – about 3 to 4 minutes per side. Serve on a bun with your favorite condiments. I like to serve them topped pepper jack cheese, spicy ranch dressing, lettuce, tomato, and a little onion – but you can add whatever you want.<br /><br /><span style="font-weight: bold;">Cooking Burgers That Are Frozen:</span> You do not need to defrost the burgers before cooking them. Heat a skillet (somewhere between medium-low and medium heat) with the olive oil. Add the burgers and cover them with a lid while cooking. Because they are frozen, you need to cook them at a slightly lower temperature, covered, for a little bit longer than if they were thawed.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com6tag:blogger.com,1999:blog-59929849257110899.post-36863947866855883982010-07-11T17:48:00.000-05:002010-07-11T17:48:54.581-05:00Corn Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qO1-r4el-pAhJKYIsbzhKlHjj7SRIECyrCmH1z4_NJUQC_uJN3oeCZLf4AP1KnFCxuyur_9WOjdipYTsFOMHdZlKlB3502WO0IHqPkD_nkZ8EYCAA2jFt3Y92YBB0oRMZMaZ_090_4E/s1600/Corn_Casserole2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qO1-r4el-pAhJKYIsbzhKlHjj7SRIECyrCmH1z4_NJUQC_uJN3oeCZLf4AP1KnFCxuyur_9WOjdipYTsFOMHdZlKlB3502WO0IHqPkD_nkZ8EYCAA2jFt3Y92YBB0oRMZMaZ_090_4E/s400/Corn_Casserole2.jpg" alt="" id="BLOGGER_PHOTO_ID_5492784166882190818" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Corn Casserole</span></span><br />Blog Buddies – As you have seen, I have not been posting as often as I would like. I am absolutely swamped at work right now so I've had to put cooking and new recipe development on the back burner (pun intended!) for now. With the long hours at work, cooking is definitely not something I look forward to when I get home. I do NOT know how working moms do this every day!!! For at least the next month, my postings will be sporadic. My apologies in advance!<br /><br />Today's recipe is quick and easy to make and is especially good when corn is in season. Some American and Mexican corn casseroles/puddings are often VERY sweet. When I eat them, I feel like I'm eating dessert for dinner. With this recipe, I set out to make a flavorful and savory casserole with just a bit of sweetness.<br /><br />Corn-based casseroles and puddings are not unique to North America. In Paraguay, they have a very popular side dish called "Chipa Guazu." I've eaten it here in the U.S. but I'm sure it's not as good as a Paraguayan grandmother could make. Chipa guazu is normally made with a fresh cheese called "Queso Paraguay", which is impossible to find where I live. From what I understand, it's similar to Monterrey Jack but, not having tried it myself, I cannot corroborate that. I've worked with a few Paraguayans throughout the years and they are the ones who introduced me to chipa guazu. I played around with one of their recipes to come up with the one I am posting today. I adapted their recipe to include easier-to-find ingredients that better suit my taste preferences.<br /><br />I think it tastes pretty darn good. I'm not willing to officially call it chipa guazu since I've never been to Paraguay to taste the real thing but I think most Paraguayans would consider my attempt to be at least edible (even if it's not authentic). Give it a try with some homegrown sweet corn! Very yummy! Enjoy – and happy shucking!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Corn Casserole</span></span><br />(<a href="http://www.scribd.com/doc/34191553/Corn-Casserole" target="_blank">Printable Version</a>)<br /><br />1/2 c butter<br />1 medium onion, finely chopped<br />4 eggs, beaten<br />3/4 c heavy cream<br />1 14-3/4 oz can sweet-style creamed corn<br />1 12-oz package frozen sweet corn niblets (thawed in the fridge) or 2 c fresh corn<br />8 oz monterrey jack cheese, finely shredded<br />1 c flour<br />1 1/2 tsp table salt<br />2 TBSP sugar<br />1/2 tsp baking powder<br /><br />Preheat oven to 350F. Heat a skillet over medium heat with the butter. When melted (don't allow the skillet to get too hot), add the onions and gently sweat the onions until they are very soft but not browned (about 8 – 10 minutes). Let cool about 5 minutes.<br /><br />While the onions are softening, beat the eggs and cream together in a medium bowl. Add the creamed corn, thawed corn, and cheese.<br /><br />In a large bowl, whisk together the flour, salt, sugar, and baking powder.<br /><br />When the onions have cooled about 5 minutes, add them to the wet ingredients and stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into a 9x13" glass dish that has been sprayed with cooking spray. Bake for about 40 minutes or until the casserole is brown around the edges and the center has set.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com8tag:blogger.com,1999:blog-59929849257110899.post-29850913266331855982010-06-22T16:56:00.004-05:002010-06-22T17:01:11.716-05:00Tex-Mex Meat and Cheese Croquettes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmQ4Y6aIiUXPdFTt-0Ha6PyBpZgiX61eTaG2BIDZwpuzH8itDnAlqWh9lzVk9AXydVPQrqZ74d9gIu8ScNqYm7N5vc03nb1qGmCbto3gOFf8xrpqvgMqkfmOzIhKbsltAz_ioa8PAtg0/s1600/Meat+and+Cheese+Croquettes3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmQ4Y6aIiUXPdFTt-0Ha6PyBpZgiX61eTaG2BIDZwpuzH8itDnAlqWh9lzVk9AXydVPQrqZ74d9gIu8ScNqYm7N5vc03nb1qGmCbto3gOFf8xrpqvgMqkfmOzIhKbsltAz_ioa8PAtg0/s400/Meat+and+Cheese+Croquettes3.jpg" alt="" id="BLOGGER_PHOTO_ID_5485719739529345746" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Croquettes</span></span><br />Ah, croquettes. Another culinary gift from the French to the rest of the world. Commonly, croquettes are filled with mashed potatoes or minced meat then dipped in eggs and bread crumbs and deep-fried to golden perfection. They're crunchy on the outside and soft on the inside. You know, kind of like those big beetles they eat in parts of Asia. {{shuddering}} I've eaten variations of croquettes in several countries but my favorite are the potato croquettes sold in the food courts at department stores in Japan and Korea. I've always wondered why croquettes are not popular in the U.S. I mean Americans seem to live on fried foods. After all, can you name any fair foods that aren't fried – as sickening as that may be? How many fast food restaurants can you name that do not have at least one item that's deep-fried? This is a country that deep fries Twinkies, Oreos, and pickles. This is a country that takes deep frying to a whole new level when it deep fries butter. Yes…butter. Yes, here in America, we deep-fry our fat. {{shuddering again}}<br /><br />Compared to deep-fried butter, this recipe is downright healthy. Compared to a salad, not so much. My inspiration for this recipe actually comes from Brazilian-style croquettes, which are normally made with beef. However, I wanted to use ingredients that Americans might enjoy. Could I do it? I'll let you decide.<br /><br />First, I had to decide on a filling. My first idea was to use a filling similar to what's used in potstickers then I decided against it because I thought it lacked universal appeal. I then narrowed my ideas down to two options: 1) A filling made with beef, taco seasoning, and cheese, or 2) a filling made with Italian sausage, Italian seasonings, a little pizza sauce, and mozzarella and parmesan cheeses. They both sounded good (at least, to me). These, of course, would be dipped in egg and bread crumbs and deep-fried. Ultimately, I flipped a coin and went with Option 1. I still think the Italian-inspired Option 2 sounds good and maybe I'll try making it for myself sometime.<br /><br />I know this is a strange recipe but I like weird foods! I think they're tasty. They're not something I would make routinely but they're nasty nevertheless. If you'd like me to experiment with the Italian option, leave a comment and let me know. If I get enough requests, maybe I'll post that option sometime. In the meantime, fix these and let me know what you think. Enjoy – and happy croquetting!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Tex-Mex Meat and Cheese Croquettes</span></span><br />(<a href="http://www.scribd.com/doc/33429654/Tex-Mex-Meat-and-Cheese-Croquettes" target="_blank">Printable Version</a>)<br /><br />1/2 c milk<br />3 1/2 TBSP flour<br />1 packet taco seasoning (1 oz to 1.25 oz)<br />1 TBSP oil<br />1 large onion, finely chopped<br />4 cloves garlic, minced<br />1 lb hamburger<br />Salt and pepper to taste (go easy on the salt if your taco seasoning contains salt)<br />4 scallions, finely chopped<br />Additional salt and pepper to taste<br />1 c freshly grated cheese (pepper jack, monterrey jack, cheddar, etc)<br />5 egg whites, beaten<br />2 c panko bread crumbs<br />Oil for frying<br /><br />Whisk the milk, flour, and taco seasoning together in a small bowl. Set aside. Heat a skillet over medium heat with the oil. When hot, add the onion and cook 2 minutes. Add the garlic and cook 1 minute longer. Add the hamburger and a little salt and pepper. Brown and drain very well. Add the meat to a food processor and whiz for a few seconds. Scrape down the bowl and repeat until the meat is finely ground.<br /><br />Return the meat to the skillet and turn the heat to medium. Add the scallions. Stir the flour mixture one more time and add it to the meat. Cook for 6 to 8 minutes, stirring every minute or so. The mixture should be quite thick. Taste for seasoning and adjust as needed. Remove from the heat and allow the mixture to cool then place in the refrigerator for 1 hour.<br /><br />Add the cheese to the meat mixture and stir to combine. Use a cookie scoop to get enough meat to form a small meatball. Bigger is NOT better here. If you get the meatballs too big, the interior will not get hot before the croquette browns. Roll the meatballs between your palms as you would went making meatballs to ensure the meatballs are round and the outside is smooth. Place the meatballs on wax paper.<br /><br />In a small bowl, whisk the egg whites until foamy. Add the panko bread crumbs to a shallow dish or pie plate. Add a meatball to the egg whites and coat. Transfer to the bread crumbs and coat. Add a second layer of egg whites and bread crumbs – knocking off any excess. Set the croquette on a wax-paper lined sheet pan and repeat this process until you have used up all of the meat. Place the meatballs in the refrigerator for 20 minutes to allow the coating to set. This step is important so don't skip it.<br /><br />Preheat about 3" of oil in a pot – making sure not to add oil more than halfway up the pot. Heat the oil to 340F (the croquettes fry too quickly at higher temperatures). Fry a few croquettes at a time until they are golden brown – making sure not to overcrowd the oil. Drain on paper towels. Sprinkle with salt and serve piping hot with your favorite dipping sauce.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com4tag:blogger.com,1999:blog-59929849257110899.post-91666442823169634242010-06-16T14:20:00.000-05:002010-06-16T14:20:38.415-05:00Pimento Cheese Spread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUk9TrKLhDcq0Uiv1Yb2HQ7pqeav-Zef2gRlsd8tYEAHnSkZ_ky25fDOIShKzo1NwM8nUu5K8lpUfUaInK3u2LXKancxt4-1XQ0HB7t3KejRfsoCNv5T17z9nvs_n_DkzCmjWaH4USr2M/s1600/Pimento+Cheese+Spread2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUk9TrKLhDcq0Uiv1Yb2HQ7pqeav-Zef2gRlsd8tYEAHnSkZ_ky25fDOIShKzo1NwM8nUu5K8lpUfUaInK3u2LXKancxt4-1XQ0HB7t3KejRfsoCNv5T17z9nvs_n_DkzCmjWaH4USr2M/s400/Pimento+Cheese+Spread2.jpg" alt="" id="BLOGGER_PHOTO_ID_5483452690486609138" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" ><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Spreadable Cheese</span><br />The South has given us many culinary delicacies including fried chicken, cornbread, fried green tomatoes, and biscuits. However, one of my personal favorites is pimento cheese spread. Oooh, yessss. It's traditionally made with sharp cheddar cheese, pimentos, and mayonnaise and often eaten on sandwich bread. Could I improve upon this classic southern cheese spread? Probably not but I thought I'd give it the old college try.<br /><br />When I was growing up, pimento cheese was not a staple in my house. It was only when I went to college that I began eating it in earnest. A few years ago, I ordered some from a mail-order company called <a href="http://www.zingermans.com/" target="_blank">Zingerman's</a> and LOVED it. I especially loved the crock it came in, which you can see in the picture above. I love their cheese spread because it's a bit spicy. You'll notice that I add cayenne or chili peppers to a lot of my recipes because I definitely appreciate spiciness in my food. My recipe for pimento cheese spread is no exception. It's assertively flavored with onion powder, garlic powder, and yes, cayenne. Don't worry though! You can decrease those spices, if desired.<br /><br />There is so much you can do with pimento cheese spread. My mother likes it in grilled cheese sandwiches and on top of baked potatoes. I like in on hamburgers, crackers, or celery. Your options are endless. I do like it with sharp cheddar cheese but I often change it up a bit and make it with one of my favorite cheeses, manchego, which is a sheep's milk cheese from Spain. For today's post, I made one batch with sharp cheddar and the other with manchego. The lighter of the two spreads is made with manchego. You can click on the above picture to get a better view.<br /><br />Many moons ago, I let my friend Denise try some of my pimento cheese spread – which I make far spicier for myself than the recipe you will see below. She also likes spicy food but I think I blew her socks off. Trust me – the recipe below is MUCH tamer than I make it for myself.<br /><br />This is a great summer treat. Take some to work to snack on or take it to the park with your kids. I hope you like it. Enjoy – and happy spreading!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Pimento Cheese Spread</span></span><br />(<a href="http://www.scribd.com/doc/33135527/Pimento-Cheese-Spread" target="_blank">Printable Version</a>)<br /><br />3 oz cream cheese, softened<br />3/4 tsp onion powder<br />1/2 tsp garlic powder<br />1/4 tsp salt or to taste<br />1/8 tsp cayenne pepper (optional)<br />3/4 c mayonnaise (not Miracle Whip)<br />8 oz brick of cheese (cheddar, colby, and manchego all work well), ground or finely shredded<br />2 oz jar pimentos, drained<br /><br />Using the paddle attachment of your mixture, beat together the cream cheese, onion powder, garlic powder, salt, cayenne (if using), and mayonnaise. The texture of the spread is creamiest when you grind the cheese and pimentos using the grinding attachment of your mixer. If you have a grinding attachment, grind the cheese and pimentos into the bowl containing the cream cheese mixture. If you do not have a grinding attachment, grate the cheese using a fine grater and finely chop the pimentos then add them to the bowl containing the cream cheese mixture.<br /><br />Beat the cheese and other ingredients together on medium speed until the mixture is fluffy – about 1 minute. Scrape the bowl and beat another minute or so.<br /><br />Transfer the cheese spread to a bowl, cover, and refrigerate for 2 hours before serving.<br /><br /><span style="font-weight: bold;">NOTES:</span><br />1) With this amount of onion and garlic powder, this recipe is more assertively flavored that other pimento cheese spreads. If you are sensitive to the flavor of onions and garlic, use less in this recipe.<br />2) My personal favorite is to use manchego cheese (a Spanish sheep's milk cheese). Very yummy!<br />3) My mother likes this spread in grilled cheese sandwiches and on top of baked potatoes.<br />4) Whatever you do, do NOT use pre-shredded cheese. Pre-shredded cheese is coated to prevent the cheese from sticking together – which is not what you want in a cheese spread. Be sure to use fresh cheese in this particular recipe.<br />5) This tastes great when made with 2% sharp cheddar, light cream cheese, and reduced-fat mayo. It's so flavorful, you'll never miss all of the fat.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com6tag:blogger.com,1999:blog-59929849257110899.post-54892229333536658602010-06-10T16:29:00.002-05:002010-06-10T16:31:56.782-05:00Corn Fritters with Honey Mustard Dipping Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1Snq-SUSjFWyOyYxisxgXTMneF93DErtg2M-F_XVPmHqqwroSh0jOD60cKYmdcumRimZ0eYmayVTPM1rXET_D1pNVKBrZ4e8NMTdICxc-ZYXYXTgqD9JHGrS2qllS_wBt856CW-bH9E/s1600/Corn+Fritters.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1Snq-SUSjFWyOyYxisxgXTMneF93DErtg2M-F_XVPmHqqwroSh0jOD60cKYmdcumRimZ0eYmayVTPM1rXET_D1pNVKBrZ4e8NMTdICxc-ZYXYXTgqD9JHGrS2qllS_wBt856CW-bH9E/s400/Corn+Fritters.jpg" alt="" id="BLOGGER_PHOTO_ID_5481260009166300802" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Fritters and Dipping Sauce</span></span><br />Sorry for my short absence blog buddies! I've been very busy as of late and I've not had as much time as normal to work on my blog. I've even had to resort to (gasp!) frozen pizza for dinner a couple of times during the last few weeks. The SHAME!!!<br /><br />When I was growing up, my mother would fix corn fritters from time to time. Corn fritter recipes, like barbecue recipes, are a regional thing in the U.S. In parts of the U.S., corn fritters are fried and topped with syrup. Very tasty. Some recipes have cornmeal in them and remind me somewhat of hushpuppies. Very tasty. However, this recipe is nothing like either of those. My corn fritters are, regrettably, deep fried. I know, I know!!! It's fairly easy to get a really crisp exterior when deep frying batter-coated fish, chicken, steak, etc. because the interior is not all batter. However, when you deep fry a doughnut, Indian taco, corn fritters, etc, it's really hard to get the same kind of crispy exterior.<br /><br />My mom's corn fritters were really good but I wanted a crispier exterior. That's a tall challenge! More liquid in the batter would make it crispier (strangely enough) but too much allows excess oil to absorb too easily into the fritter. Milk, a common liquid in corn fritters, tastes great but softens breads/doughs. After lots of trial and error, I got a combination of ingredients that fairly work well. This type of corn fritter will never be as crispy as eating an onion ring but these fritters have an acceptable level of crispiness on the outside without sacrificing the texture and flavor of the inside. It's all about balance.<br /><br />I've never been a big Honey-Mustard fan. It's OK but I can live without it. Someone recommended that I try a Honey-Mustard Dipping Sauce on <a href="http://www.recipezaar.com/recipe/Honey-Mustard-13228" target="_blank">Recipezaar</a> and, I have to admit, IT WAS GOOD!!!! It's acidic and not too sweet, which makes it perfect to eat with fried foods – like corn fritters. I made some of the dipping sauce for another dish and had some dipping sauce leftover in my fridge. When I was experimenting with the fritter batter, on a lark, I decided to dip some in the Honey-Mustard Dipping Sauce. I was transformed by the interesting combination of flavors. Sweetness. Tartness. Mild spiciness. It was heaven. I only wish I came up with the recipe for the dipping sauce!<br /><br />Even if you don't do the corn fritters, you HAVE to try the Honey-Mustard Dipping Sauce. It's to DIE for! Enjoy – and happy dipping!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;">Corn Fritters</span> <span style="font-size:180%;">with Honey Mustard Dipping Sauce</span><br />(<a href="http://www.scribd.com/doc/32859574/Corn-Fritters-With-Honey-Mustard-Dipping-Sauce" target="_blank">Printable Version</a>)<br /><br /><span style="font-weight: bold;">For the Fritter Batter:</span><br />1 1/4 c plus 1 TBSP flour<br />3 TBSP cornstarch<br />1 1/2 tsp baking powder<br />1 tsp salt<br />2 tsp sugar<br />1 egg, beaten<br />3/4 c cold club soda or seltzer water<br />1-11oz can whole kernel niblet corn (drained) OR 15 1/4 oz can of whole corn (drained) OR 1 1/2 c corn<br />Oil for frying<br /><br /><span style="font-weight: bold;">For the Honey Mustard Dipping Sauce:</span><br /><span style="font-style: italic;font-size:85%;" >Recipe is from <a href="http://www.recipezaar.com/recipe/Honey-Mustard-13228" target="_blank">Lorraine of Recipezaar</a> </span><br /><br />1/2 c mayonnaise (not Miracle Whip)<br />1/4 c yellow mustard<br />1/4 c honey<br />1 TBSP rice wine vinegar<br />Pinch of salt<br />Pinch of cayenne pepper (optional)<br /><br />Whisk the honey mustard ingredients together, cover, and chill for 2 hours before serving. This is more like a sauce than a dip so it is fairly thin – which I think works great for the corn fritters.<br /><br />Heat a pot of oil (about 3" deep) to 350F. Be sure not to fill the pot more than halfway up with oil to allow room for the oil to expand when frying.<br /><br />While the oil is heating, whisk the dry ingredients together in a medium bowl. Just before the oil reaches 350F, add the beaten egg and club soda to the dry mixture and whisk until just combined. Add the drained corn and use a spoon to fold it in.<br /><br />Add about one tablespoon of the batter to the hot oil. I use a small cookie scoop to make it easier. Don't add more than a tablespoon of the fritter batter (or add too many fritters to the oil) or they will not crisp up well. You may be tempted to immediately turn the fritters. Resist that urge. After about a minute, some of the interior batter will start to ooze out – releasing some of that interior moisture that keeps the fritter from getting crispy. The fritter should, when it's ready, flip over by itself. If you flip the fritters over prematurely, the outside will set too fast and the molten center will not ooze out – making a softer exterior.<br /><br />Transfer the fritters to a paper-towel lined plate and sprinkle them with a little salt. Serve them piping hot with the Honey Mustard Dipping Sauce while you slave away and fry more of the fritters using some of the remaining batter.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com6tag:blogger.com,1999:blog-59929849257110899.post-85510026845137947612010-05-23T16:36:00.002-05:002010-05-23T16:39:09.394-05:00Shepherd's Pie Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-4ArOmx4bZ-9C-PAea1J8XCF3B3qVfU7e1kG3yzGvEFO18QPQt1sjJLFsnAn2_52ioZMjfD9br4PVDYewWY5wWK-pircj1rBkq386YWFbhLJjJa_2wGYmoiAWYYHn1PmS2gFP84EG1o/s1600/Shepherd's+Pie3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-4ArOmx4bZ-9C-PAea1J8XCF3B3qVfU7e1kG3yzGvEFO18QPQt1sjJLFsnAn2_52ioZMjfD9br4PVDYewWY5wWK-pircj1rBkq386YWFbhLJjJa_2wGYmoiAWYYHn1PmS2gFP84EG1o/s400/Shepherd's+Pie3.jpg" alt="" id="BLOGGER_PHOTO_ID_5474582140969863794" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;"><br />My Venture into Non-Traditional Lasagna</span><br />Today's recipe is a work in progress. Initially, I was trying to make a meat and potato version of pierogi lasagna. I've had pierogi lasagna made with only potatoes, caramelized onions, and cheese. It was tasty but a bit too carby for my taste. After tweaking this recipe several times, it's now to the point that it's more like a shepherd's pie – hence the name "Shepherd's Pie Lasagna." It has all of the key ingredients in a shepherd's pie but is layered like a lasagna.<br /><br />I'm not ready to say this recipe is exactly to my liking. Don't get me wrong – it's very tasty. This is comfort food at its finest. If you like meat and potatoes, I think you'll like this dish. That said, I think it can stand some improvement. Sometimes when I'm developing a recipe, I have to step back and not make it for a while. Every so often, I like to post in-progress recipes like this one so my blog buddies can offer advice on improvements. What would you do to make this recipe better? If you make it, what did you think? What does it need? What should I tweak. Any advice would be greatly appreciated!!!<br /><br />Do any of you watch the television show "Lost" on ABC? The series finale is tonight (Sunday) and I CANNOT WAIT to watch it. Right before it comes on, I'm turning off my cell phone, shutting off my lights, and making some popcorn. For two hours of ecstasy, I will be sitting in my easy chair without blinking or moving. That show is almost as good as Star Trek. Almost. This Shepherd's Pie Lasagna is a perfect send off for the show. Do you know why? Because the main character's name is Jack SHEPHARD. Get it? Huh?! See…see! Yeah, I know. I need to get a life.<br /><br />I often get emails from people requesting recipes for dishes they don't know how to make – especially recipes for foods from their favorite restaurants. As many of you know, I really enjoy developing recipes so feel free to let me know what you'd like to see on my blog. If you have any requests, just leave a comment at the bottom of this webpage. If I think your request will have public appeal, I'll try to post a recipe sometime. I hope you like today's experimental recipe. Enjoy – and happy getting "Lost"!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Shepherd's Pie Lasagna</span></span><br />(<a href="http://www.scribd.com/doc/31819674/Shepherd-s-Pie-Lasagna" target="_blank">Printable Version</a>)<br /><br /><span style="font-weight: bold;">For the Potato Layer:</span><br />2 egg yolks<br />2 c leftover thick mashed potatoes<br />1/2 c freshly grated sharp cheddar cheese<br />1/2 c freshly grated parmesan cheese<br />2 - 3 TBSP flour (depending on how thick your mashed potatoes are)<br />1 TBSP butter<br />1/2 bunch scallions (white and light green parts), chopped<br /><br /><span style="font-weight: bold;">For the Meat Layer:</span><br />1 TBSP oil<br />1 medium onion, chopped<br />3 cloves garlic, minced<br />1 lb ground beef<br />Salt and pepper to taste<br />1/2 c red wine (such as a merlot)<br />1 cup frozen peas and carrots<br />1 can (10 3/4 oz) low-sodium cream of mushroom soup<br />1 1/2 tsp beef bouillon<br />1 TBSP worchestershire sauce<br />1 1/2 c milk<br />1 1/2 c freshly grated sharp cheddar cheese<br /><br /><span style="font-weight: bold;">For the Top Layer:</span><br />1 1/2 c freshly grated sharp cheddar cheese<br />2 to 3 TBSP cooked and crumbled bacon pieces (I use "Real Bacon" from the salad aisle)<br /><br /><span style="font-weight: bold;">Other Ingredients Needed:</span><br />9 No-cook lasagna noodles<br />Chopped scallions or parsley for garnish<br /><br /><span style="font-weight: bold;">For the Potato Filling:</span> In a large bowl, add the egg yolks, leftover mashed potatoes (cold or room temperature), the cheeses, and the flour then stir to combine. In a large skillet, melt the butter over medium heat. Add the chopped scallions and sauté until soft – about 3 minutes. Add the scallions to the potato mixture and stir to combine. Set aside until needed. Note: It is important to you use somewhat thick, leftover mashed potatoes (or use store-bought). If you normally prepare thin mashed potatoes like my grandmother does, the potato filling will not set up properly and will be a bit messy when you cut into the cooked lasagna. It'll still taste good but it will be a bit messy.<br /><br /><span style="font-weight: bold;">For the Meat Filling:</span> In the same skillet you cooked the scallions in, heat 1 tablespoon of oil over medium heat. Add the onion and cook 2 minutes. Add the garlic and cook 1 minute longer. Add the hamburger and a little salt (not too much since you'll be adding salty bouillon later) and some pepper. Brown then drain. Return the browned meat to the skillet over medium-high heat. When the skillet is really hot and the hamburger is sizzling really well, add the wine and stir until it has mostly evaporated and absorbed into the meat – about 4 minutes. This cooks off most of the alcohol so the meat does not end up tasting "boozy." Add the peas and carrots and stir to combine. Add the soup, bouillon, worchestershire sauce, and milk and stir to combine. When the mixture begins to simmer, reduce to medium heat and cover. Simmer 10 minutes (covered), stirring after 5 minutes. Remove the lid and continue to simmer uncovered for 5 additional minutes or until the mixture is pretty thick. Taste for seasoning and adjust as needed. Set aside until needed. You will add the cheddar cheese during assembly.<br /><br /><span style="font-weight: bold;">Assembly Instructions: </span> Preheat the oven to 350F. When the meat is in its last 5 minutes of cooking, fill a 9 x 13" dish with very hot tap water. Place the lasagna noodles in the water and allow them to sit for about 5 minutes – swishing them around every so often to make sure they're not sticking together. After 5 minutes, remove the softened noodles one-by-one from the water and place them on a clean kitchen towel to drain.<br /><br />Spray a 2-quart dish with cooking spray. Place about 1 cup of the meat filling on the bottom of the dish. Add a layer of the noodles – tearing the noodles as needed to get them to fit in the dish. Place half of the meat filling on the noodles followed by 1 1/2 cups of cheddar cheese. Add another layer of noodles. Next, add the potato filling and spread the potatoes as evenly as possible – going all of the way to the edge of the dish. Add a final layer of noodles then top with the remaining meat mixture. Sprinkle 1 1/2 cups of cheddar cheese on top. Spray a piece of foil with cooking spray and cover the lasagna. Bake for 30 minutes then remove the foil and bake an additional 30 minutes. Sprinkle the bacon pieces on top and return to the oven for 3 minutes to crisp up the bacon. Let cool 10 minutes before serving. Garnish with chopped scallions or parsley.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com13tag:blogger.com,1999:blog-59929849257110899.post-31620528106062473082010-05-18T18:01:00.000-05:002010-05-18T18:01:12.344-05:00Strawberry-Limeade Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VB7D4VV274KG_hEfPxVpZ9SJhC0Kz11DTytozybQ7ItXwT5OVXTdp60NradTa9mrHnziY6rQo69NNp3JtpkIthqhvTJpmPrgT4qKID2NwOiwdTHWoyznJTQJ_8m-MH8c3DGOjGZUNkk/s1600/Strawberry-Lime+Sorbet3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VB7D4VV274KG_hEfPxVpZ9SJhC0Kz11DTytozybQ7ItXwT5OVXTdp60NradTa9mrHnziY6rQo69NNp3JtpkIthqhvTJpmPrgT4qKID2NwOiwdTHWoyznJTQJ_8m-MH8c3DGOjGZUNkk/s400/Strawberry-Lime+Sorbet3.jpg" alt="" id="BLOGGER_PHOTO_ID_5472748579431704274" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Frozen Desserts</span></span><br />It's been a crazy week so I had to do something simple for this week's post. I am not much of a dessert eater but, when I need something quick and easy to make to satisfy a craving for sweets, this is my go-to recipe.<br /><br />This recipe has only four ingredients and takes less than 5 minutes to make. You will, of course, have to allow the sorbet to freeze before eating it but you can do your own thing while your dessert is chilling in the freezer. This dessert is not for everyone. It's a bit tart but I like it that way. In my opinion, when your taste buds are really stimulated by the sweet-tart combination, you don't eat as much.<br /><br />Why am I using frozen strawberries? Before you diss my use of frozen fruits, I have to explain my rationale. Frozen fruits are picked at their peak of ripeness and often retain more nutrients than fresh fruits in the produce section – especially if those fruits were picked days/weeks before they arrived at your store. Second, the frozen texture will not be a problem since everything is pureed anyway. Third, everything needs to be chilled so why not start off with some frozen berries? Fourth, I can make this year round without having to use out-of-season fresh strawberries that are expensive and tasteless.<br /><br />You'll notice that I'm not using an ice-cream maker to make this sorbet. I have used an ice cream maker before and the texture is better – but not so much better that it's worth the extra effort. You do need to use an ice cream maker for ice cream, sherbet, and gelato but you can get away with using a blender or food processor for sorbets. If you have an ice cream maker and the extra time, go for it!<br /><br />I hope you enjoy this quick and easy dessert that's guaranteed to make you pucker – especially if you add extra limeade concentrate like I do. It's really refreshing. Let summer begin! Enjoy – and happy eating!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Strawberry-Limeade Sorbet</span></span><br />(<a href="http://www.scribd.com/doc/31574960/Strawberry-Limeade-Sorbet" target="_blank">Printable Version</a>)<br /><br />1 16-oz bag frozen whole strawberries (without sugar), thawed in the refrigerator until partially frozen<br />1 16-oz container frozen strawberries in sugar, thawed in the refrigerator<br />2 TBSP limeade concentrate, thawed in the refrigerator<br />Zest of 1 lime<br /><br />Add all of the ingredients to a food processor (or blender). The ingredients need to be well chilled. I regularly add 1/4 cup of limeade concentrate (instead of 2 TBSP) because I like it extra tart. I've even added a 1/2 cup of the limeade concentrate and enjoyed every last lick. Feel free to add as much or as little as you want. Puree all of the ingredients for about 1 minute – scraping the bowl after 30 seconds.<br /><br />Pour the liquefied sorbet into a sealable container. Immediately transfer to the freezer and allow to freeze until firm – about 4 to 6 hours (or overnight). As with ice cream, sorbet is best eaten when it has been sitting out for a few minutes to take some of the chill off.<br /><br /><span style="font-weight: bold;">Note:</span><br />Wanting to cut carbs and calories? You can use frozen strawberries in sugar-free syrup. You can also buy sugar-free limeade concentrate in some stores. The taste is great but the mixture freezes much harder since there is no sugar in it.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com5tag:blogger.com,1999:blog-59929849257110899.post-77496199514278009532010-05-09T12:26:00.004-05:002010-05-09T19:16:34.549-05:00Individual Chicken Casseroles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIO6PnxOdV-fHJJEWbGsHvQQ76OX8Zn3pcWq0kYEUNDNnSTny2vN9-Gc1_Iuov9l10vT-vUyllZolfMQAIp_I2CYIjTyuChh5CktR_LXN3iQym9aVRZRMnqXNwAjqHjWgCqEx2UUnnXfw/s1600/Individual+Chicken+Casseroles1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIO6PnxOdV-fHJJEWbGsHvQQ76OX8Zn3pcWq0kYEUNDNnSTny2vN9-Gc1_Iuov9l10vT-vUyllZolfMQAIp_I2CYIjTyuChh5CktR_LXN3iQym9aVRZRMnqXNwAjqHjWgCqEx2UUnnXfw/s400/Individual+Chicken+Casseroles1.jpg" alt="" id="BLOGGER_PHOTO_ID_5469322442636329106" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;"><br />My Venture into Motherhood</span><br />To be celebrated properly, Mother's Day needs to be a lot longer than a single day! After all, for many of us, your mom was there to fix you dinner, keep your house clean, hug you when you were sad, teach you right from wrong, be your #1 fan at sporting events, and protect you from the monsters that lived under your bed. Cardinal Mermillod once said "A mother is she who can take the place of all others but whose place no one else can take." Truer words have never been spoken.<br /><br />Today's recipe is quick and easy-to-make. It's really tasty and nice to serve in individual gratin dishes. Don't make this for Mother's Day. It's not special enough. Instead, as a surprise, make it for Sunday dinner sometime when she's least expecting it just to remind her that you still care.<br /><br />I am blessed to have such as great mom who inspired me with her great cooking. I hope you've all been equally blessed and have wonderful memories from your childhood. I know I do! One thing that many of us can agree on is that we love our mothers but they can be a little nutty sometimes – my mother being no exception. I'm sure we all have tales of the crazy, little things our mothers did when we were growing up. For today's post, I came up with a list of things you can do to prove you're a good mother.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">You know you're a good mother if you can…</span></span><br />1) Gracefully smooth things over when grandma asks "Now who's that nice young man you brought with you today?" while pointing to your daughter's lesbian girlfriend.<br />2) Spin your head around like that girl in the Exorcist while driving down the freeway and, in a possessed voice, threaten your son with bodily harm if he doesn't stop bugging his sister.<br />3) Give your husband the look of death when he asks you to come change the channel since he can't find the remote control for a TV that's 10 feet away.<br />4) Scream from the bathroom "%$^&#!!! Who left the &@#$% toilet seat up?!" – not realizing a priest is standing in the living room after having just arrived for an unexpected visit.<br />5) Resist buying something at the store unless it's double-coupon day at the Piggly Wiggly.<br />6) Guilt your kids into doing something by reminding them that you were almost ripped to shreds after 36 hours of labor that required a 5-stitch episiotomy.<br />7) Remind your kids on several occasions that, 35 years ago, you ruined her priceless collection of records by using them to skate across the basement floor.<br />8) Yell loud enough to be heard at a friend's house down the street because somebody ate the last %&#$@ can of fruit cocktail.<br />9) Smack your husband for allowing your daughter to shave the cat with your leg razor while he calmly watches the nightly news.<br />10) Maintain your girlish figure while taking care of 4 young kids and subsisting on a diet of entirely Pepsi and cigarettes.<br /><br />My mother must be a GREAT mother because she's done several of the above things. I love you Ma and Happy Mother's Day!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Individual Chicken Casseroles</span></span><br />(<a href="http://www.scribd.com/doc/31110923/Individual-Chicken-Casseroles" target="_blank">Printable Version</a>)<br /><br />2 TBSP softened butter<br />1 bunch of scallions (white and light green parts), chopped<br />3 cloves garlic, minced<br />1 can (10 3/4 oz) low-sodium cream of mushroom or cream of chicken soup<br />1/2 c milk<br />1 tsp chicken bouillon granules or Better than Bouillon (or 1 chicken bouillon cube)<br />1/2 tsp paprika<br />1/2 tsp black pepper<br />4 oz softened cream cheese<br />1 3/4 c sharp cheddar or your favorite cheese, divided use<br />1 c cooked cubed or hash brown potatoes (I use Simple Potatoes brand in the refrigerated section of my supermarket)<br />2 c cooked chicken cut into bite-size pieces (I used leftovers from a roasted chicken)<br />25 butter crackers (such as Ritz or Townhouse), roughly broken into small pieces<br />2 TBSP butter, melted<br />1 c french fried onions (optional)<br />Garnish with chopped scallions and finely diced red bell pepper<br /><br />Preheat oven to 350F.<br /><br />Heat a skillet over medium heat with the butter. After the butter has melted, add the scallions and cook about 2 minutes. Add the garlic and cook 1 minute longer. Add the soup, milk, bouillon, paprika, and black pepper and stir to combine. Heat until the mixture is hot then add the cream cheese and 1 cup of cheddar cheese (reserve the remaining cheddar cheese for the top). Stir until the cheeses melt. Fold in the potatoes and chicken. Taste for seasoning and adjust as needed.<br /><br />Spoon the chicken mixture evenly into 3 individual gratin dishes (or an 8x8" baking dish) that has been sprayed with cooking spray. Sprinkle 1/4 c of cheese on top of the chicken mixture in each dish.<br /><br />In a medium bowl, break the crackers into small pieces (about 1/2"). Do not pulverize into crumbs. Add two tablespoons of melted butter and stir to combine. Top each gratin dish with 1/3 of the crackers. Place the gratin dishes on a sheet pan and bake for 20 minutes or until the top is nicely browned and the casseroles are bubbling around the edges. If using french fried onions, add to the top during the last 4 minutes of cooking. Garnish with chopped scallion tops and finely diced red bell pepper.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com3tag:blogger.com,1999:blog-59929849257110899.post-26074704234545875312010-05-02T18:33:00.004-05:002010-05-05T17:47:03.993-05:00Homemade Protein Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7usk5gA0KypHhD3QQWPU_R58MMdaEuAg0TA9nXNSwxp1YCRuqUE5CqyICd3hMbYveBOCB65ybqfRTT4RjaAKJXZvYNyhbwBT4MSnJ2_fvcM8sN8kqWwU_hZXGEy68FyPhQzT0hZYTgo/s1600/Protein+Bars2A.jpg"><img style="margin: 0pt 10px 10px 0pt; width: 400px; float: left; height: 300px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5466820756022276626" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7usk5gA0KypHhD3QQWPU_R58MMdaEuAg0TA9nXNSwxp1YCRuqUE5CqyICd3hMbYveBOCB65ybqfRTT4RjaAKJXZvYNyhbwBT4MSnJ2_fvcM8sN8kqWwU_hZXGEy68FyPhQzT0hZYTgo/s400/Protein+Bars2A.jpg" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Protein Bars</span></span><br />There are times when I am in a hurry and I don't have time to sit down for a proper breakfast or lunch. Meal-replacement bars are a great way to get a bite to eat without resorting to fast food. To me, however, most commercially sold protein bars, cereal bars, and energy bars are little more than glorified candy bars that are loaded with empty carbs, high-fructose corn syrup, and overly processed ingredients.<br /><br />Over the years, I've gone through phases when I've purchased protein bars by the bag full. They are SO outrageously expensive. On top of that, some protein bars are so hard to chew that I practically pull out my teeth trying to take a bite out of one. Finally, I said enough is enough and I set out to formulate my own protein bar.<br /><br />I wanted a bar that was high in protein, had a good amount of fiber, was not overly sweet nor carby, and had heart-healthy fats. I wanted to make a bar made with wholesome ingredients that I could pronounce that would not leave me feeling guilty about eating later on. I also wanted a bar that would keep me full and not leave me feeling deprived like many store-bought bars do. Most of all, I wanted the bar to TASTE GOOD and not taste like I've just taken a bite out of the business section of the telephone book. Is this too much to ask for a meal-replacement bar?<br /><br />These bars are very high in protein and will keep you full for hours. The fiber will keep your blood sugar from spiking too fast. Every ingredient in these bars have health value – even the cinnamon and salt. Yes, salt. Salt, after all, is a nutrient and is only bad when it is over-consumed. I actually feel like I'm being HEALTHY when I eat one of these great-tasting bars. I never miss fast food when I make these babies. They also make great snacks when you're in the mood for something a little sweet.<br /><br />These bars are not baked and can be thrown together in less than 10 minutes. You can prepare them the night before so the family can grab them as they're heading out the door in the morning. You could eat one on the way to work while listening to a CD of Cher's greatest hits or while riding the bus next to some guy with a mohawk, pierced lips, and tattooed eyeliner. They are so easy to make, ask your kids to help you make them. I store them in the fridge for those times I need a quick meal or a healthy snack. Do you have teenagers who never have time for breakfast or a husband who thinks a Pop Tart is part of a well-balanced meal? If so, these bars are perfect! You can even throw some in your kids' book bags if they get a little hungry at school. Give these bars a try and see how you like them. I hope you like them as much as I do. Trust me – healthy eating never tasted so good! Enjoy – and happy barring!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Homemade Protein Bars</span></span><br />(<a href="http://www.scribd.com/doc/30825303/Homemade-Protein-Bars" target="_blank">Printable Version</a>)<br /><br />3/4 c old-fashioned oats<br />½ c oat flour<br />1/2 tsp table salt<br />1 1/2 tsp cinnamon<br />2 scoops vanilla protein powder<br />1/2 c non-fat dry milk<br />2 TBSP flaxseeds, finely ground<br />2 TBSP sunflower seeds<br />1/3 c peanut butter (natural peanut butter works great!)<br />2 tsp vanilla<br />1/4 c water<br />1/4 c honey or to taste<br />1/2 c nuts (as pictured, I used almonds, pistachios, and cashews)<br />1/2 c dried fruit (as pictured, I used dried cherries, dried cranberries, and dried apricots)<br /><br />Line an 8x8" dish with foil leaving a few inches of extra foil extending over edges of the dish. You will use this extra foil to grab onto when you remove the bars from the dish later on. Very lightly spray the foil with cooking spray.<br /><br />In a medium bowl, combine the oats, oat flour, salt, cinnamon, protein powder, dry milk powder, and seeds. In a small bowl, whisk together the peanut butter, vanilla, water, and honey. Microwave for about 45 seconds. Whisk then combine the liquid ingredients with the dry ingredients and stir to combine. The mixture will be quite thick. Add the nuts and dried fruit and stir to combine. Roughly spread the mixture into the foil-lined dish. Place a piece of plastic wrap directly on top of the "dough" and compress the mixture evenly in the dish. Leave the plastic wrap on and place in the fridge for an hour or until firm. After an hour, remove and discard the plastic wrap. Use the foil to lift the mixture out of the dish. Slide the mixture off of the foil and cut the block into 8 bars. Place the bars in a sealable container. Since this mixture contains no preservatives, I recommend keeping them refrigerated.<br /><br /><span style="font-weight: bold;">Notes:</span><br />1) I have never used instant oats with this recipe so I do not know if they will work as well.<br />2) Whole flaxseeds are not readily digestible so it is best to grind them in a spice grinder or a mini food processor. If you do not have a way to grind them, just make sure you chew the bars well to better ensure the flaxseeds will be absorbed and release their healthy goodness.<br />3) These bars can be made gluten-free if you buy the right brand of oats and protein powder.<br />4) Do you have teenage sons participating in sports? Consider increasing the protein powder by another scoop.<br />5) On a low-salt diet? Reduce or eliminate the salt.<br />6) Watching your blood sugar or carbs? Reduce the amount of honey (or substitute sugar-free maple syrup for the honey) and reduce the amount of dried fruit.<br />7) Watching your fat intake? Reduce the amount of peanut butter and/or nuts.<br />7.5) Watching your salt, carbs, AND fat intake? Skip this recipe and eat the wrapper off of a ding dong.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com15tag:blogger.com,1999:blog-59929849257110899.post-56066761598546594782010-04-27T19:03:00.003-05:002010-04-27T19:09:13.074-05:00Breakfast Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaLctcVDg2PFcHyU64LaYkObSuY8QVb6OpBMYlx1R3ScLdaEar9nlIlLj3nx2JhErFi-8Ra01F7xSjTzyfT7EkzY-xfaFtQh5_I9YayE3TLIu_HLpb8h9HgJBoq45o6lZurnmiKrzs54/s1600/Breakfast+Enchiladas1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaLctcVDg2PFcHyU64LaYkObSuY8QVb6OpBMYlx1R3ScLdaEar9nlIlLj3nx2JhErFi-8Ra01F7xSjTzyfT7EkzY-xfaFtQh5_I9YayE3TLIu_HLpb8h9HgJBoq45o6lZurnmiKrzs54/s400/Breakfast+Enchiladas1.jpg" alt="" id="BLOGGER_PHOTO_ID_5464971673637527202" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Breakfast Food</span></span><br />I could eat breakfast foods at every meal. By far, breakfast is my FAVORITE meal of the day. Bacon. Eggs. Sausage. Hashbrowns. Pancakes. No wonder my thighs rub together when I'm walking down the hall. Today's recipe can be made full-flavored (which is the nice way of saying "fattening") or it can be made more figure-friendly. I certainly love the high octane version but the lighter alternative is actually quite tasty as well.<br /><br />You'll notice in the recipe below, there are quite a few ingredients. Although it is not difficult to make, you would not normally make this for a normal weekday breakfast unless you like getting up at 5:00 a.m. This would be perfect for Sunday brunch, Christmas morning, or even a Saturday night card game with the guys. I tried to incorporate several short-cuts to help everything come together faster (although I don't normally use those short-cuts when I make it myself).<br /><br />I was not sure if this recipe would be "blog worthy" so I made it, took quick pictures, and drove to my mother's house with the breakfast enchiladas in-hand. My mother loathes sausage so I assumed she would hate this recipe. My teenage nephew and middle-aged sister were also visiting so it was a good chance to get input from different people. Would they like this concept? Would they think it was too spicy? Would they think it was too heavy? Would they run screaming from the house and vomit uncontrollably in my mother's front yard…again? To my surprise, they all loved it! It's always hard to please people when it comes to spiciness level. Mom thought it was just a ha<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4jaJJtvozyeD80hTKxOtI-yDz6cswb5MzopLBZruLIoWYUJQTowJXU6dm_cOg55e8CVv_M2018NYn32Q6il15ePTSv2PcNomKFPn7rs_51P5E6WVSDTqWT6zryYzx6G17oVuShsr9Sc/s1600/Breakfast+Enchiladas2.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4jaJJtvozyeD80hTKxOtI-yDz6cswb5MzopLBZruLIoWYUJQTowJXU6dm_cOg55e8CVv_M2018NYn32Q6il15ePTSv2PcNomKFPn7rs_51P5E6WVSDTqWT6zryYzx6G17oVuShsr9Sc/s320/Breakfast+Enchiladas2.jpg" alt="" id="BLOGGER_PHOTO_ID_5464971813848017186" border="0" /></a>ir too spicy for her (she thinks water is spicy). My sister, who also doesn't like spicy food, thought it could be spicier. My nephew thought it was perfect. They all agreed it would be blog worthy and cannot wait for me to make these breakfast enchiladas for them again.<br /><br />You'll have to forgive my uninspired pictures. I baked the enchiladas at my place because I hate cooking at my mother's house. I normally would have plated a couple of enchiladas and made them pretty for you all but that would have taken too long and they would have gotten cold before I got to my mother's house. So, I opted to take the easy way out and photograph them while they were still in the dish. It's not as pretty this way and you don't get a sense of what they look like but my mother comes first! You know, Mother's Day IS coming up and Mother's Day is not so much a DAY in my family as it is a SEASON.<br /><br />These breakfast enchiladas are meaty and creamy on the inside. They're very filling. The cheese sauce on top is to-die-for. Very cheesilicious! I hope you enjoy my latest creation. Enjoy – and happy eating!<br /><br />~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Breakfast Enchiladas</span></span><br />(<a href="http://www.scribd.com/doc/30603611/Breakfast-Enchiladas" target="_blank">Printable Version</a>)<br /><br /><span style="font-weight: bold;">Filling:</span><br />1 TBSP oil<br />1 small onion, finely diced<br />3 cloves garlic, minced<br />12 oz breakfast sausage or chorizo<br />1 1/4 c cooked cubed potatoes or hashbrowns (I use Simply Potatoes® from the refrigerated section of<br />my grocery store)<br />Scrambled Eggs (recipe follows)<br />1 2-oz jar chopped pimentos, drained<br />1 4.5-oz can green chiles, drained<br />4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack (or a<br />combination of cheeses)<br />Salt and black pepper to taste<br /><br /><span style="font-weight: bold;">Scrambled Eggs:</span><br />1 TBSP butter<br />5 eggs, beaten<br />Salt and pepper to taste<br /><br /><span style="font-weight: bold;">Chipotle Cheese Sauce:</span><br />1/4 cup butter<br />1/4 cup all-purpose flour<br />3 cups milk<br />1 1/2 tsp kosher salt (3/4 tsp table salt)<br />1/2 tsp pepper<br />2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)<br />8 oz (2 cups) freshly grated sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)<br /><br /><span style="font-weight: bold;">Other Ingredients:</span><br />8 fajita-size flour tortillas (about 6")<br />4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack for topping<br />Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro<br /><br />Preheat the oven to 350F.<br /><br />Heat a large skillet over medium heat with 1 TBSP oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown – breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.<br /><br />To make the Chipotle Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.<br /><br />While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cook the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.<br /><br />To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.<br /><br />Spoon about 1/2 cup of the filling into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas – making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.<br /><br /><span style="font-weight: bold;">NOTES:</span><br />1) With 2 tablespoons of adobo sauce (and no chipotles), you will have a subtle background kick in the sauce. My sister, who doesn't like spicy food, says it could be spicier. My mother thought it was spicy but not too much. My teenage nephew didn' t think it was spicy. If you are very sensitive to spicy things, I recommend decreasing the amount of adobo sauce. If you really want a kick, throw in a minced chipotle.<br />2) To lighten the recipe, use 2% cheddar, 2% milk, fat-free tortillas, and reduced-fat sausage. You could also use egg whites instead of whole eggs.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com10tag:blogger.com,1999:blog-59929849257110899.post-58427014866503193062010-04-21T18:26:00.000-05:002010-04-21T18:26:34.438-05:00Barbecue-Stuffed Corn Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgez6_saRDYi9ivcStggY2rL05ConMEP7oMiR30Gij00HHTmSWlvV5iQG3sc17FxbeFDYCU7K4B_fQcBQJd1Z-I0mwZiwlPgAnB2jePN6OLXPlPBa74l7Bs_PlrJKT4HUIP4l7WRmlSaqk/s1600/BBQ+Corn+Muffins3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgez6_saRDYi9ivcStggY2rL05ConMEP7oMiR30Gij00HHTmSWlvV5iQG3sc17FxbeFDYCU7K4B_fQcBQJd1Z-I0mwZiwlPgAnB2jePN6OLXPlPBa74l7Bs_PlrJKT4HUIP4l7WRmlSaqk/s400/BBQ+Corn+Muffins3.jpg" alt="" id="BLOGGER_PHOTO_ID_5462734411319971458" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture in</span></span><span style="font-size:130%;"><span style="font-weight: bold;">to Stuffed Corn Muffins</span></span><br />Anybody who regularly reads my blog knows the joy I get from cooking comes from making new recipes. I rarely make a recipe in its original form because I normally have lots of ideas of how I'd like to change it. Every so often, I come across a recipe that I just cannot think of a way to change. Today's recipe is like that.<br /><br />I found today's recipe on <a href="http://foodwishes.blogspot.com/2009/01/kernel-porkers-barbecued-pork-stuffed.html" target="_blank">Food Wishes</a> – a video cooking blog that I love to frequent. I think this recipe is innovative and easy and I'm kicking myself in the rear for not having thought of it myself! I made a couple of very small changes to Chef John's recipe but they are hardly worth mentioning. He adds more milk than I do and his filling is drier. He also adds cheese on top (which I wasn't excited about) and he used muffin liners and I didn't.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2x6Xz3Sru_j1VJHf0FCELXlI2_pS9rho_iXCkBhFqLCbMAq_zglSUGaaf4Td3isOHXStW2ME68ouHD5Myt1rNjThQYp9XPX6N4s1KfdhSkZHkvyE9I52oVF-IaA7df5dHRSenoPAvwE/s1600/BBQ+Corn+Muffins2.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2x6Xz3Sru_j1VJHf0FCELXlI2_pS9rho_iXCkBhFqLCbMAq_zglSUGaaf4Td3isOHXStW2ME68ouHD5Myt1rNjThQYp9XPX6N4s1KfdhSkZHkvyE9I52oVF-IaA7df5dHRSenoPAvwE/s320/BBQ+Corn+Muffins2.jpg" alt="" id="BLOGGER_PHOTO_ID_5462734571801792914" border="0" /></a><br />This recipe is kind of the like the American version of cha shao bao (char siu bao for you Cantonese speakers). Cha shao bao is a Chinese steamed bun that is stuffed with Chinese-style barbecue pork. Very tasty. My backside bears many dimples caused by eating too many cha shao bao over the years.<br /><br />Do you ever get in one of those moods when you JUST don't want to cook? I'm in one of those moods. That's why I like today's recipe. It can be put together and baked in just minutes. It's painfully simple and it's a great way to use up leftover barbecue meat. If you don't have any leftover barbecue, just go to your favorite BBQ restaurant and pick some up. I hope you like today's recipe as much as I do. Enjoy – and happy stuffing!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Barbecue-Stuffed Corn Muffins</span></span><br />(<a href="http://www.scribd.com/doc/30312029/Barbecue-Stuffed-Corn-Muffins" target="_blank">Printable Version</a>)<br /><br />1 egg<br />1/4 c milk<br />1/2 c freshly grated cheddar, monterrey jack, or pepper jack cheese<br />1 8.5-oz box Jiffy Corn Muffin Mix (or a similar brand)<br />1/2 to 3/4 c leftover barbecue pork, rib meat, or brisket (cut into small pieces)<br />Barbecue sauce to taste<br /><br />Preheat oven to 375F.<br /><br />In a small bowl, add the leftover barbecue pork, rib meat, or brisket that has been cut into pieces. Add enough barbecue sauce to make the meat nice and wet but not swimming in sauce. Set aside. Butter or spray 6 wells of a muffin tin. Set aside.<br /><br />In a medium bowl, whisk together the egg and milk. Fold in the cheese and corn muffin mix until the mixture is well combined.<br /><br />Add approximately 2 tablespoons of batter to each of the six wells (I use a cookie scoop). This should use up half the batter. Spoon about 1 tablespoon or so of the barbecue meat on top of the batter in the wells – making sure to keep the meat from touching the sides of the pan. The meat needs to be somewhat piled up in the center. Evenly add the remaining batter to the top of the meat in the wells. Bake about 13 to 16 minutes or until the muffins have browned on top. Allow the muffins to cool for several minutes before attempting to remove them from the muffin tins. Makes 6.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com12tag:blogger.com,1999:blog-59929849257110899.post-52913391945723947212010-04-11T14:21:00.004-05:002010-04-11T14:27:40.358-05:00Oven-Roasted Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rfSJ8gVPNBIfgoiAUHGGQIskKQIw9XK2EOgrqx0GJlWvwNi82gpLyWQPoqKYHh7J7Eve49L7dy2fhgBTPW9KvykoEvTbPGO-ims4-un6usSxZCasBohOsm0yxL9LugKtdq3j2JtnDFU/s1600/Oven-Roasted+Potatoes4.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rfSJ8gVPNBIfgoiAUHGGQIskKQIw9XK2EOgrqx0GJlWvwNi82gpLyWQPoqKYHh7J7Eve49L7dy2fhgBTPW9KvykoEvTbPGO-ims4-un6usSxZCasBohOsm0yxL9LugKtdq3j2JtnDFU/s400/Oven-Roasted+Potatoes4.jpg" alt="" id="BLOGGER_PHOTO_ID_5458961327823146770" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Red Potatoes</span></span><br />Potatoes and I have a strange relationship. I'll go months without cooking any and then, suddenly, I'm hit with a craving for spuds and I can't get enough of them – as you can probably see from my recent post for <a href="http://cookingventures.blogspot.com/2010/04/ham-and-potato-soup.html" target="_blank">Ham and Potato Soup</a>.<br /><br />For a while, eggs were considered unhealthy so I stopped eating them. Then pasta was evil so I stopped eating it. Then potatoes became the wicked food du jour. So I was relegated to eating unflavored rice cakes – until eating rice became as heinous as chowing down on bald eagles. So, after giving up all of the food I loved, I became bitter and angry and didn't lose a pound – which, in turn, made me more bitter and angry. Today, I eat eggs in moderation. I cook whole wheat pasta (which I really like!). At home, I rarely eat white rice because it really has very little nutritional value. Potatoes are NOT in the same class as white rice and all-purpose flour. Potatoes, with the peels on, are high in vitamin C, vitamin B6, potassium, and fiber. And they taste really good – especially with lots of butter, sour cream, and bacon on top … or deep-fried for french fries.<br /><br />All joking aside, it is not the potato that's unhealthy – it's what we add to them! If you left out the cheese, this recipe is fairly healthful (aside from the sodium level in the onion soup and ranch packets). You could even cut back a bit on the olive oil without significantly sacrificing flavor. I decided to add some cheese when I took the above picture just becau<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPRPyJ4x1H2f3LhUdSlXa16ViGDFSLV3zvrkket14LOjBUZ8llbxcZXA7vXJADYZStDGd30KBcThBjd_AZNT-DAkvjF4rCv2f4iBozjRJQkL6tldVPfN9FK6wyL6O3N_z-cuUc5fHOVM/s1600/Oven-Roasted+Potatoes6.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPRPyJ4x1H2f3LhUdSlXa16ViGDFSLV3zvrkket14LOjBUZ8llbxcZXA7vXJADYZStDGd30KBcThBjd_AZNT-DAkvjF4rCv2f4iBozjRJQkL6tldVPfN9FK6wyL6O3N_z-cuUc5fHOVM/s320/Oven-Roasted+Potatoes6.jpg" alt="" id="BLOGGER_PHOTO_ID_5458961493790196834" border="0" /></a>se I think it photographed better with the contrasting colors. I used 2% sharp cheddar and it tasted great! However, normally, I don't add any cheese at all if I want a simple side dish.<br /><br />This recipe is also incredibly EASY-to-make. My inspiration came from the recipe for onion-roasted potatoes on the back of the onion soup box. I have only one complaint with that recipe. It's BLAAAAND. That's why I decided to bump up the flavor. If, after making my recipe the first time, you think it's too salty, add a couple of extra potatoes the next time you make it. If it is not salty enough, don't use as many potatoes. Play with it until you get it the way YOU like it.<br /><br />I have a confession to make. The major reason I made this recipe today is because I had an "incident" at the grocery store. I wanted to buy a couple of red potatoes to add to a different recipe I was making. The red potatoes were beautifully stacked in a pyramid shape. Well, stupid me, decided to take one of the potatoes on the bottom of the pyramid and I caused the whole thing to collapse – sending red potatoes and various other vegetables all over the floor. I picked up, like, two dozen potatoes, six red bell peppers, and a yellow onion. I think the onion was already on the floor but I picked it up anyway since I was already on my hands and knees. Did I mention it was a BIG pyramid of potatoes? Anyway, I didn't want to put them back onto the shelf since they were probably all bruised from dropping on the floor. That, and because an old lady was standing nearby and gave me the look of death like "You BETTER not put those back on the shelf or I'm gonna smack you with this English cucumber." So, I have LOTS of red potatoes to use up. Enjoy – and happy roasting!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~*<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Oven-Roasted Potatoes</span></span><br />(<a href="http://www.scribd.com/doc/29751261/Oven-Roasted-Potatoes" target="_blank">Printable Version</a>)<br /><br />3 lbs small red potatoes (skins on) –each approximately 2" in diameter<br />1/3 cup olive oil (not extra virgin)<br />1-1 oz packet onion soup mix<br />1-1 oz packet ranch dip mix<br />1/2 tsp garlic powder<br />1/2 tsp black pepper<br />1 c freshly grated parmesan cheese or sharp cheddar (optional)<br />Chopped scallions or parsley for garnish (optional)<br /><br />Preheat the oven to 400F. Mix the olive oil, onion soup mix, ranch dip mix, garlic powder, and pepper. Set aside while you prepare the potatoes.<br /><br />Cut each potato in half and then each half into quarters. Add the potatoes to a medium bowl. Stir the olive oil mixture and pour it on to the potatoes. Toss to evenly coat. Spread the potatoes onto a sided sheet pan which has been sprayed with cooking spray. Make sure that one of the cut sides of potatoes is touching the bottom of the sheet pan (so that it browns nicely). Cover the sheet pan with aluminum foil. Bake for 15 minutes then remove the aluminum foil. Do not stir. Bake another 20 minutes (uncovered), stirring after 10 minutes. Transfer to a serving bowl and, if desired, toss with your choice of cheese. Garnish with chopped scallions or parsley.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com15tag:blogger.com,1999:blog-59929849257110899.post-43468070738555101312010-04-04T14:55:00.006-05:002010-04-17T17:09:33.951-05:00Ham and Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsiy7gxvIeb47UmVa0jxIaR9osQEzanYsGAH5iGr5f8QfQTLojq-C5h7nBR2SSdIQKHtLsWE1WgTRJfCg7s8MfJ2znTmNMJAnCvIiALYhxlI3Hs3zGIfOgjyJTCh94x_CnbhdvF6XtKM/s1600/Ham+%26+Potato+Soup1.jpg"><img style="margin: 0pt 10px 10px 0pt; width: 400px; float: left; height: 300px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5456370222713701474" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsiy7gxvIeb47UmVa0jxIaR9osQEzanYsGAH5iGr5f8QfQTLojq-C5h7nBR2SSdIQKHtLsWE1WgTRJfCg7s8MfJ2znTmNMJAnCvIiALYhxlI3Hs3zGIfOgjyJTCh94x_CnbhdvF6XtKM/s400/Ham+%26+Potato+Soup1.jpg" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Simplicity</span></span><br />Aaaaah. Spring is my favorite season. The days are longer. Flowers are blooming and the birds are singing. Spring has always been a time of renewal and rebirth. I have been getting tired of the look of my blog so, in the spirit of spring, I decided to freshen it up a bit.<br /><br />You'll notice a new header at the top of my blog. I've also added a navigation bar at the top so you can more easily search for ingredients or recipes by clicking in the search field in the upper-left part of the page. I've made my blog about 20% wider so there is less dead space in the left and right margins and the background color is no longer white but rather a greyish blue. I'm not into "busy" webpages that have a lot of extraneous images and patterns. As with my cooking and recipes, I appreciate simplicity the most.<br /><br />Today's recipe is so quick and easy-to-make but tastes SO GOOD. Isn't it interesting that the simpliest of ingredients can make the best tasting food? Ham and potato soup is really inexpensive to make. I used leftover ham and the rest of the ingredients I either had on-hand or were very inexpensive to buy. Simple, wholesome, inexpensive, and great-tasting. That's my kind of cooking!<br /><br />Leave a comment and let me know how you like the new look my blog. Enjoy the Ham and Potato Soup – and enjoy the beauty of spring!<br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Ham and Potato Soup</span></span><br />(<a href="http://www.scribd.com/doc/29400573/Ham-and-Potato-Soup" target="_blank">Printable Version</a>)<br /><br />2 large russet potatoes, peeled and cut into 1/2" cubes<br />6 TBSP butter, divided use<br />1 1/2 bunches scallions (white and light green parts), chopped<br />4 cloves garlic, minced<br />1 1/4 c diced cooked ham<br />3 1/2 c water<br />2 TBSP chicken bouillon granules<br />1/2 tsp black pepper<br />5 TBSP flour<br />2 c half-n-half<br />Salt and pepper to taste<br />Optional garnishes: Freshly grated cheddar cheese, scallion tops, and cooked bacon pieces<br /><br />Heat a dutch oven over medium heat with 1 tablespoon of butter. When melted, add the scallions, garlic, and ham. Saute for 3 minutes. Add the potatoes, water, bouillon, and pepper. Cover and crank up the heat to medium-high and bring to a boil. When boiling, reduce the heat and simmer for 12 minutes or until the potatoes are tender.<br /><br />While the potatoes are simmering, in a separate saucepan, melt the remaining 5 tablespoons of butter over medium heat. When melted, add the flour and whisk constantly for 1 minute. Slowly whisk in the half-n-half. Once the mixture comes to a simmer, cook about 3 minutes, whisking often.<br /><br />When the potatoes are tender, add the half-n-half mixture to the dutch oven and stir. Allow the mixture to return to a simmer then cook 2 minutes longer. Taste for seasoning and adjust as needed. If the mixture is too thick, add a little water. If it is too thin, cook a few minutes longer.<br /><br />Ladle the soup into a bowl and top with any optional garnishes such as freshly grated cheddar cheese, scallion tops, and cooked bacon pieces.Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com23tag:blogger.com,1999:blog-59929849257110899.post-89149226183793914452010-03-31T18:53:00.000-05:002010-03-31T18:53:39.540-05:00Fried Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfZpW8tp_glHLGqVzDgGOz4Y4Xo3yZcIFpsDqi7qOX2YYrugN-UTdNMVa9VcpQYDn9CKHbL_zv4j6zOYyapTFiOIbcYqs1dkd9P50oaPMrd-N0wwYsOJ5Vvbt2b1AtwhSgyIagwXHCbA/s1600/Fried+Asparagus.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfZpW8tp_glHLGqVzDgGOz4Y4Xo3yZcIFpsDqi7qOX2YYrugN-UTdNMVa9VcpQYDn9CKHbL_zv4j6zOYyapTFiOIbcYqs1dkd9P50oaPMrd-N0wwYsOJ5Vvbt2b1AtwhSgyIagwXHCbA/s400/Fried+Asparagus.jpg" alt="" id="BLOGGER_PHOTO_ID_5454950099843794850" border="0" /></a><br /><span style="color: rgb(0, 0, 0);font-size:130%;" ><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Fried Asparagus</span></span><br /><span style="color: rgb(0, 0, 0);">Just a short post this week. My inspiration for this recipe comes from the fried green beans (and fried pickles) from a local bar called Larry Bud's. I'm not a huge pickle fan but their fried green beans are really addictive. The reason I made this recipe is simple: I had asparagus I needed to get used up and I wanted to throw out the oil from the <a href="http://cookingventures.blogspot.com/2010/03/southwestern-eggrolls.html" target="_blank">Southwestern Eggrolls</a> I made a while back. I rarely deep fry and I know you can strain the oil and save it for later use. However, because it could be MONTHS before I fried something else, there's no way I am going to use oil that I used once before that I've been storing for the last 1 or 2 years. That's just totally gross. The spears of asparagus are coated in bread crumbs, which really dirties the oil when they're fried. So, I fried a batch and then recycled the oil.</span><br /><br /><span style="color: rgb(0, 0, 0);">The real reason my post is so short this week is because I have a cold. I keep coughing and coughing and I just don't feel like doing squat. When I was growing up and my mother had a cold, she still cooked and cleaned, did laundry, got us ready for school, and more. When my father had a cold, he whined a lot and my mother had to take care of him like he was on his deathbed. You know, I'm beginning to speculate that men are just babies when they get sick. Hmmmm. Surely, there is another plausible explanation.</span><br /><br /><span style="color: rgb(0, 0, 0);">* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *</span><br /><br /><span style="color: rgb(0, 0, 0);font-size:180%;" ><span style="font-weight: bold;">Fried Asparagus</span></span><br /><span style="font-size:85%;">(<a href="http://www.scribd.com/doc/29254815/Fried-Asparagus" target="_blank">Printable Version</a>)</span><br /><br /><span style="color: rgb(0, 0, 0);">1 lb asparagus (thin stalks)</span><br /><span style="color: rgb(0, 0, 0);">1 1/2 c dry seasoned breadcrumbs</span><br /><span style="color: rgb(0, 0, 0);">1 c freshly grated parmesan cheese</span><br /><span style="color: rgb(0, 0, 0);">1 1/2 tsp seasoned salt</span><br /><span style="color: rgb(0, 0, 0);">4 eggs, beaten</span><br /><span style="color: rgb(0, 0, 0);">Oil for frying </span><br /><br /><span style="color: rgb(0, 0, 0);">Wash and dry the asparagus. Snap or cut the fibrous root ends off and discard. Thin stalks work best for this recipe since thicker stalks are too fibrous. </span><br /><br /><span style="color: rgb(0, 0, 0);">In a shallow dish, combine the seasoned breadcrumbs, parmesan cheese, and seasoned salt and mix well to combine. Set aside. In another shallow dish, beat the eggs and set aside. Place a rack in a sheet pan and set aside. Start preheating the oven to 200F. </span><br /><br /><span style="color: rgb(0, 0, 0);">Dip a few stalk of the asparagus on the eggs and allow some of the egg to drip off. Coat in the breadcrumb mixture. Re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating. Place the breaded asparagus on a sheet pan (not the sheet pan that has the rack in it). Repeat this process with the remaining stalks of asparagus.</span><br /><br /><span style="color: rgb(0, 0, 0);">If you have a fryer that is big enough to hold the entire length of the asparagus, you may deep fry the asparagus a few stalks at a time. Otherwise, you may shallow fry the asparagus in 1/2" of oil (preferably peanut oil). If using a fryer, heat the oil to 350F. If shallow frying, heat about 1" of oil in a medium skillet over medium heat until it is shimmering. When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so. They cook fast! Transfer to the sheet pan equipped with a rack and place the pan in the oven to keep warm will you fry the remaining stalks of asparagus. Serve with your preferred dipping sauce (I prefer ranch dip). </span>Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com13tag:blogger.com,1999:blog-59929849257110899.post-7978461149652750292010-03-24T22:21:00.003-05:002010-06-14T15:30:07.900-05:00White Chocolate Easter Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogy2Yh4juNCkiDJNloodEs9Ge-qZf08P-4VtvGGzRX6dSLpUgvMDxAb21BiskzVc5KyWbDVu_Fqedqh6NDIkRnf1-dCzKmBL-6bqDVPJf4uvMm2USLD6BWjPoagVok6p9PnCSoNEMqrY/s1600/Easter+Eggs3.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgogy2Yh4juNCkiDJNloodEs9Ge-qZf08P-4VtvGGzRX6dSLpUgvMDxAb21BiskzVc5KyWbDVu_Fqedqh6NDIkRnf1-dCzKmBL-6bqDVPJf4uvMm2USLD6BWjPoagVok6p9PnCSoNEMqrY/s400/Easter+Eggs3.jpg" alt="" id="BLOGGER_PHOTO_ID_5452404423641458866" border="0" /></a><br /><span style="font-size:130%;"><span style="color: rgb(0, 0, 0); font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />White Chocolate Easter Eggs</span></span> <span style="color: rgb(0, 0, 0);"><br />First things first. Thank you to everybody who gave me recommendations on counter stools in my last post! I know it was hard to give me advice since you don't know my décor but I appreciate the effort. I'm still sorting through the responses to see if any particular stool was recommended more than others. Even more importantly, I want to announce the winner of the Sunbeam Stand Mixer giveaway! The winner was selected at random from all of my blog buddies who left comments about the counter stools. …And the lucky winner is:<br /><br /></span> <div style="text-align: center; color: rgb(0, 0, 0);"><span style="font-weight: bold;font-size:130%;" >Dana B.</span><br /></div> <span style="color: rgb(0, 0, 0);"><br />Dana said, "I like the TMS 24" Double Cross Back Bar Stool in Black - 17524BLK. Just came across your site by way of Tasty Kitchen and I'm already making one of your recipes tonight =)"<br /><br /></span><span style="color: rgb(0, 0, 0);">Congratulations Dana! Please e-mail (cookingventures at gmail dot com) to make arrangements to have the mixer sent to you. May this be the first of many cooking ventures for you!</span> <span style="color: rgb(0, 0, 0);">Thank you <a href="http://www.allbarstools.com/Counter-Bar-Stools-C134097.html" target="_blank">Allbarstools.com</a> and <a href="http://www.csnstores.com/" target="_blank">CSN Stores</a> for making this giveaway possible.<br /><br />Now for today's post. Easter is quickly approaching and I wanted to do a special post. Originally, I thought about doing leg of lamb (a personal favorite) but I didn't think that would have universal appeal. After giving it some thought, I decided to make some White Chocolate Easter Eggs. </span> <span style="color: rgb(0, 0, 0);"><br /><br />Some of you may be familiar with White Trash Candy. White Trash is made a million different ways but it's usually cereals (such as Chex, Cherrios, etc), pretzels, nuts, etc that have been doused in white chocolate. White Trash is not my invention nor my choice of names. However, it is what it is. Today's post is nothing but White Trash that I've stuffed into plastic Easter eggs then unmolded. I originally planned to call them "White Trash Easter Eggs" but a couple of friends at work weren't fond of the name so I switched it to White Chocolate Easter Eggs. </span> <span style="color: rgb(0, 0, 0);"><br /><br />I, personally, like seeing the pretty colors of the cereals and sweets used to make the eggs. Using less white chocolate makes the coating thinner so you can see the colors. This, unfortunately, is at the expense of not having smooth "egg shells" in the final product. If you bump up the amount of white chocolate, the egg shells are filled in and smoother but it's harder to see the trash on the inside. Oh, the decisions! </span> <span style="color: rgb(0, 0, 0);"><br /><br />Anyway, congratulations again Dana! I hope whichever of my recipes you made turned out well. If you hated the recipe, blame my mother. That's what I do. </span> <span style="color: rgb(0, 0, 0);"><br /><br />Enjoy – and Happy Easter!</span> <span style="color: rgb(0, 0, 0);"><br /><br />* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *</span> <span style="font-weight: bold; color: rgb(0, 0, 0);font-size:180%;" ><br /><br />White Chocolate Easter Eggs</span><br /><span style="font-size:85%;">(<a href="http://www.scribd.com/doc/28889474/White-Chocolate-Easter-Eggs" target="_blank">Printable Version</a>)</span><br /><br /><span style="color: rgb(0, 0, 0);">1/2 c Cheerios </span> <span style="color: rgb(0, 0, 0);"><br />1/2 c Captain Crunch Cereal </span> <span style="color: rgb(0, 0, 0);"><br />1/2 c Fruit Loops Cereal</span> <span style="color: rgb(0, 0, 0);"><br />1/2 c plain M&M's (in Easter colors)</span> <span style="color: rgb(0, 0, 0);"><br />1/2 c dried cherries</span> <span style="color: rgb(0, 0, 0);"><br />1/2 c salted cashew pieces</span> <span style="color: rgb(0, 0, 0);"><br />1 12-oz package white chocolate chips</span> <span style="color: rgb(0, 0, 0);"><br />Plastic Easter eggs, washed and dried</span> <span style="color: rgb(0, 0, 0);"><br />Cooking spray</span> <span style="color: rgb(0, 0, 0);"><br /><br />Pull apart the eggs into halves and place them open-side-up in a mini muffin tin (to make it easier to fill them). Very lightly spray the inside of each egg with cooking spray.</span> <span style="color: rgb(0, 0, 0);"><br /><br />Add the cereals, M&M's, dried cherries, and cashew pieces to a medium bowl. Gently stir to mix together.</span> <span style="color: rgb(0, 0, 0);">Melt the white chocolate in the microwave or in a double boiler per the package instructions. Pour the melted chocolate over the ingredients in the bowl and gently stir until the chocolate has been evenly incorporated.</span> <span style="color: rgb(0, 0, 0);"><br /><br />Working quickly, spoon some of the candy mixture into the halved eggs (going right up to the rim of each egg half). As you are filling the eggs, ask helpers to close the eggs together – using a little muscle if necessary to get the eggs to close tightly. It's a little messy but the egg halves will come together with a little effort. Allow the eggs to completely cool and set up before attempting to remove them from the plastic eggs. It can take a little work to pop the plastic off the candy but be patient and take your time. Store the finished eggs in a sealed container.</span> <span style="font-weight: bold; color: rgb(0, 0, 0);"><br /><br />Notes:</span> <span style="color: rgb(0, 0, 0);"><br />1) Plastic eggs come in different sizes. The number of eggs you will be able to make is dependent upon the size of the plastic eggs you buy.</span> <span style="color: rgb(0, 0, 0);"><br />2) I don't make this recipe the same way twice. Sometimes I add pretzels or peanuts instead of cashews. Sometimes I had soft sour balls. Sometimes I use Rice Crispies, Chex, or other cereals. The goal is to use a total of 3 cups of dry ingredients per bag of white chocolate.</span> <span style="color: rgb(0, 0, 0);"><br />3) As you can see from the picture, the mixture is dry enough that you can see some knooks and crannies in the eggs. I don't mind that. However, if want those spaces to be more filled in, you need to use more white chocolate. I recommend using another half bag (or whole bag!) of white chocolate to increase the white chocolate to dry mixture ratio.</span> <span style="color: rgb(0, 0, 0);"><br />4) Try using some semi-sweet chocolate (that you've tempered) instead of white chocolate to make brown Easter eggs.<br /><br /></span><span style="color: rgb(0, 0, 0);font-size:180%;" ><span style="font-weight: bold;">Easter Nests</span></span> <span style="color: rgb(0, 0, 0);"><br />1 1/2 c firmly packed light brown sugar</span> <span style="color: rgb(0, 0, 0);"><br />4 TBSP butter</span> <span style="color: rgb(0, 0, 0);"><br />1 TBSP corn syrup</span> <span style="color: rgb(0, 0, 0);"><br />1/2 c milk</span> <span style="color: rgb(0, 0, 0);"><br />Pinch of salt</span> <span style="color: rgb(0, 0, 0);"><br />4 c chow mein noodles</span><br /><span style="color: rgb(0, 0, 0);">Butter for lubricating bowls</span><br /><span style="color: rgb(0, 0, 0);">Cooking spray</span><br /><br /><span style="color: rgb(0, 0, 0);">Butter some heat-resistant bowls or containers that you plan to use as molds for the nests. Trust me – you need to butter them well! This recipe makes three nests that are each about 7" in diameter. Depending on the size of your bowls, you may get additional (or fewer) nests.</span> <span style="color: rgb(0, 0, 0);"><br /><br />In a large saucepan over medium-high heat, add the brown sugar, butter, corn syrup, milk, and salt. Bring to a boil. Heat the mixture to 240F, stirring often. Turn off the heat and add the chow mein noodles and stir to coat. Immediately add some of the noodles to each of the bowls. Working quickly, use the back of a large spoon (sprayed with cooking spray) to help shape the bowls into something that resembles nests. They set up fast so you may want to enlist the assistance of a helper to shape the bowls before the sugar begins to harden. Allow the nests to complete cool before removing them from the bowls. Store in air-tight containers. These are best when used within 24 hours of making.</span>Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com15tag:blogger.com,1999:blog-59929849257110899.post-82516116745638031112010-03-21T15:16:00.010-05:002010-03-22T07:25:09.893-05:00March Giveaway!<div style="COLOR: rgb(0,0,0)">Hello blog buddies! I can't believe that I've now posted over 80 recipes. My blog is a lot more work than I ever anticipated but I'm having a great time doing it. Thank you all for the kind e-mails that you've sent me over the last few months. You might be surprised to hear that I've also been sent hate mail…and a few pictures of older ladies in various stages of undress. Grandma – tell your friends to stop sending me those!!! </div><div style="COLOR: rgb(0,0,0)"><br /></div><span style="COLOR: rgb(0,0,0)">Many of you faithfully read my blog. As a big thank you to all of my blog buddies, I'm doing a giveaway! I was approached by CSN Stores to help sponsor a giveaway. Over 200 online outlets make up the CSN Stores so you can find ANYTHING you could ever want. I'm actually in the market for some new counter stools and I found some great ones on their website. Take a few minutes and check out their great selection of</span> <a href="http://www.allbarstools.com/Counter-Bar-Stools-C134097.html">Counter Stools</a>.<br /><br /><div style="COLOR: rgb(0,0,0)">When I was growing up, my mother had a Sunbeam Stand Mixer. It was a workhorse. That mixer lasted years before it gasped its last breath while mixing a batch of thick peppernut dough. When I was browsing around the CSN Stores, I noticed that they also had a bunch of kitchen stuff – including Sunbeam Stand Mixers like my mom had when I was growing up. Check this one out:</div><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_Z_cSvxZHy3D48CVhNUxhJ9q7bZCpF0TPqJlrH6H8HKeKdK3mvCcHZbFruJ5m3ibc8_0H_kQg8gC7_KWh5jSjO5r2HAWH9_KQutPXIRnsxIb2HhjMdiYZUEnu4HJWLDvPamhVcYiASo/s1600-h/Sunbeam+Mixer2.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_Z_cSvxZHy3D48CVhNUxhJ9q7bZCpF0TPqJlrH6H8HKeKdK3mvCcHZbFruJ5m3ibc8_0H_kQg8gC7_KWh5jSjO5r2HAWH9_KQutPXIRnsxIb2HhjMdiYZUEnu4HJWLDvPamhVcYiASo/s200/Sunbeam+Mixer2.jpg" width="200" height="197" /></a></div><br /><div style="COLOR: rgb(0,0,0)">I'm feeling rather nostalgic so I thought I would give away a Sunbeam Stand Mixer! Here are the rules:</div><div style="COLOR: rgb(0,0,0)"><br /></div><div style="COLOR: rgb(0,0,0)">1) You have to live in the U.S. (for shipping reasons). Sorry international blog buddies! Don't worry – I'll have another giveaway soon that you can enter.</div><span style="COLOR: rgb(0,0,0)">2) To enter, leave a comment at the bottom of this webpage and include the name of the counter stool you like best from</span><span style="COLOR: rgb(0,0,0)"> </span><a href="http://www.allbarstools.com/Counter-Bar-Stools-C134097.html">Allbarstools.com</a><span style="COLOR: rgb(0,0,0)">. </span><span style="COLOR: rgb(0,0,0)">Just let me know which one you'd get for your own home! This will help me narrow down my choices.</span><br /><div style="COLOR: rgb(0,0,0)">3) In your comment, please be sure to leave your first name and last initial (such as "Aretha F."). After all, I have to know who's entering!</div><div style="COLOR: rgb(0,0,0)">4) You may leave ONE comment only to enter this contest. Be honest now! Your entry must be received by 5:00 pm (CDT) on Wednesday, March 24. </div><div style="COLOR: rgb(0,0,0)">5) The winner will be chosen at random. You have to then return to my blog on Thursday, March 25 to see if you won. I will then ask the winner to send me an e-mail with their complete name and mailing address for shipping. </div><div style="COLOR: rgb(0,0,0)"><br /></div><span style="COLOR: rgb(0,0,0)">Good luck – and thank you</span> <a href="http://www.csnstores.com/">CSN Stores</a> <span style="COLOR: rgb(0,0,0)">for helping to sponsor this wonderful giveaway!<br /></span>Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com242tag:blogger.com,1999:blog-59929849257110899.post-606832366754122572010-03-14T17:20:00.004-05:002010-03-20T10:31:59.553-05:00Southwestern Eggrolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoQLtu6EiWq0YIiaIytVK7zRtz5Gyf4y6TSh3PJL21HQZa5OX95JcccgR12zF0gYe0Kai0F1eNAPwEtnWtjpS2aKGZDG5RPD1E9wYLIAdZFUg81VGm1nuivYl7IYy9ivl6vzcllFhh2k/s1600-h/Southwestern+Eggrolls.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448617128601918738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoQLtu6EiWq0YIiaIytVK7zRtz5Gyf4y6TSh3PJL21HQZa5OX95JcccgR12zF0gYe0Kai0F1eNAPwEtnWtjpS2aKGZDG5RPD1E9wYLIAdZFUg81VGm1nuivYl7IYy9ivl6vzcllFhh2k/s400/Southwestern+Eggrolls.jpg" style="cursor: pointer; float: left; height: 300px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a><br />
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My Venture into </span><span style="color: black; font-weight: bold;">Unconventional Eggrolls</span></span><br />
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<span style="color: black;">My friend Denise got me hooked on Chili's Southwestern Eggrolls many years ago. They are SO good! I have to admit, these taste a LOT like the real thing (with a couple of twists of my own). </span><br />
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<span style="color: black;">The ONLY reason I fixed them this week is because I'm experimenting with a completely separate recipe that requires frying. Because I rarely fry anything, I hate to throw out the oil after using it only once or twice. So, since I had the oil for the other recipe, I thought I would go ahead and share my recipe for Southwestern Eggrolls.</span><br />
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<span style="color: black;">When I was a vegetarian, I fixed these often but baked them in the oven. I left the chicken out, of course, and bumped up the veggies. This is a GREAT way to get your kids to eat their vegetables…and there are a lot of them in this recipe! Vegetables, that is…not kids. Feel free to play around with the filling as you see fit. Try using cheddar instead of pepper jack. Try adding a little salsa. Try chorizo instead of chicken. Do whatever you want. This is more of a method than a recipe.</span><br />
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<span style="color: black;">Before any of you ask, I've never tried reproducing Chili's Avocado Dipping Sauce. It's wonderful but I've never taken the time to replicate that recipe because I prefer to dip these in spicy ranch dressing instead. Yes, I know. I need help. </span><br />
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<span style="color: black;">I fully planned to cut one of them open and taken a picture so you can see the inside. With the black beans and spinach, they look a little sinister but I don't mind. Unfortunately, the batteries in my camera gave out in the middle of taking pictures. I think I said something like "Gosh, darn it! These stupid rechargeable batteries give out at the most inconvenient dang times! " That's kind of paraphrased. Let's put it this way, if I were on TV, I probably would have been bleeped. Anyway, the eggrolls were getting cold and I was hungry so I ate 'em! Then the guilt set in… Oy. I should not be eating fried foods.</span><br />
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<span style="color: black;">I hope you guys try this recipe. They're tasty! Next week, I'm doing a give-away!!! You're going to love the prize. Enjoy – and happy eggrolling!</span><br />
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<span style="color: black; font-size: 180%; font-weight: bold;">Southwestern Eggrolls</span><br />
<span style="font-size: 85%;">(<a href="http://www.scribd.com/doc/28359958/Southwestern-Eggrolls" target="_blank">Printable Version</a>)</span><br />
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<span style="color: black;">1 TBSP oil</span><br />
<span style="color: black;">1 1/2 bunches scallions, finely chopped</span><br />
<span style="color: black;">4 cloves garlic, minced</span><br />
<span style="color: black;">1 tsp cumin</span><br />
<span style="color: black;">1 tsp chili powder</span><br />
<span style="color: black;">Pinch of cayenne (optional)</span><br />
<span style="color: black;">1 15 oz can black beans, drained and rinsed</span><br />
<span style="color: black;">3/4 of a cooked chicken breast, roughly chopped</span><br />
<span style="color: black;">3 TBSP heated frozen spinach, drained</span><br />
<span style="color: black;">1 small handful of fresh cilantro</span><br />
<span style="color: black;">1/4 c water (or more, if needed)</span><br />
<span style="color: black;">1 tsp kosher salt (1/2 tsp table salt)</span><br />
<span style="color: black;">Black pepper to taste</span><br />
<span style="color: black;">2 TBSP frozen corn</span><br />
<span style="color: black;">2 TBSP red bell pepper</span><br />
<span style="color: black;">2 c pepper jack cheese, freshly grated</span><br />
<span style="color: black;">8 7" flour tortillas</span><br />
<span style="color: black;">Oil for frying</span><br />
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<span style="color: black;">Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.</span><br />
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<span style="color: black;">To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.</span><br />
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<span style="color: black;">Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. I usually end up adding more cumin and chili powder (and sometimes a little more salt) because I like my filling to have a rather robust flavor. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.</span><br />
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<span style="color: black;">Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.</span><br />
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<span style="color: black;">Begin heating about 3" of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200F. Insert a wire rack into a sheet pan and set aside. </span><br />
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<span style="color: black;">Once the oil reaches 350F, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.</span><br />
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<span style="color: black;">Note:</span><br />
<span style="color: black;">Feel free to bake them. Check out my <a href="http://cookingventures.blogspot.com/2009/07/oven-baked-chicken-chimichangas.html" target="_blank">Oven-Baked Chimichangas</a> for instructions on baking. </span>Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com13tag:blogger.com,1999:blog-59929849257110899.post-77787604926932083372010-03-08T19:18:00.001-06:002010-03-08T19:19:37.105-06:00Lemon-Garlic Chicken Wings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGTBoeqeF4O_0VmEO1S_0aXjWSkpzIVncP5XEyN0_KE-GBj2iLEQclEoVx1s8aLTUfb60oDJStRHxGvpmWbL1HKB_vfqKtB4QhfAtVuhzyQeJpwQQLIYUzoJi1-lCCRIBlkulwTTVRPA/s1600-h/Lemon-Garlic+Chicken+Wings3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGTBoeqeF4O_0VmEO1S_0aXjWSkpzIVncP5XEyN0_KE-GBj2iLEQclEoVx1s8aLTUfb60oDJStRHxGvpmWbL1HKB_vfqKtB4QhfAtVuhzyQeJpwQQLIYUzoJi1-lCCRIBlkulwTTVRPA/s400/Lemon-Garlic+Chicken+Wings3.jpg" alt="" id="BLOGGER_PHOTO_ID_5446436534566090466" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" ><span style="color: rgb(0, 0, 0);"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Airplane Wings</span></span><br /><span style="color: rgb(0, 0, 0);">Back in the 1980's, I was flying from south Asia to the U.S. on an airline</span><span style="color: rgb(0, 0, 0);"> I've flown many times. I don't want to negatively influence y</span><span style="color: rgb(0, 0, 0);">our opinion about this lovely airline so, for this particular post, I'm going to refer to it as Acme Air. To get back to the U.S., I had to connect in Europe before heading home. During this era, there were still a few airlines that permitted smoking during the flight. Some international airlines, including this one, bent over backwards to accommodate smokers since smoking was more commonplace than it is today. They always reserved a certain number of rows in the back of the aircraft for smokers. When needed, some of the last rows of non-smoking would suddenly become smoking if there were more smokers than average for a </span><span style="color: rgb(0, 0, 0);">particular flight. On that segment, I happened to be in the last row of non-smoking </span><span style="color: rgb(0, 0, 0);">and the airline needed additional rows for smokers so I was not amused to discover after I boarded that the smoking section had, at the last minute, grown to include my row of seats. And, for the cherry on the cake of my day, I was in… a middle seat. Good times.</span><br /><br /><span style="color: rgb(0, 0, 0);">We got belted in and, almost immediately, a Polish lady seated to my left started talking – and didn't shut up until the plane landed hours later. I'm guessing she had just come from a garlic-eating contest because her breath was so bad it could have melted plastic. She kept griping about not being able to light up a cigarette or get a glass of scotch until after we got in the air. I couldn't help her with those things </span><span style="color: rgb(0, 0, 0);">but I really wanted to give her an onion to chew on to make her breath smell better. She told m</span><span style="color: rgb(0, 0, 0);">e her name but I can't remember it because 1) I didn't care, and 2) I was looking for something to slit my wrists with. </span><br /><br /><span style="color: rgb(0, 0, 0);">To get a breath of fresh air, I turned to the 400-year old lady to my right and said "hi." She looked up from reading the dinner menu and dryly said "No English." I was suspicious she was lying since the dinner menu was printed in English. Anyway, I was thankful to not have gabbers on both sides of me. I was kicking myself for not using the "No English" excuse when the Polish lady started talking to me. Since that flight, I have to admit that I've used the "No English" excuse on SEVERAL occasions. No more having to sound interested when somebody is telling me about their collection of dried egg shells or how they got so many scars.</span><br /><br /><span style="color: rgb(0, 0, 0);">Right before takeoff, the flight attendant approached our row and handed me a dry </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-7YLNlJkBDrRIHor7kWn2RUZzXdGlNZ93RKhQAzO5C-DuyI3JHoxIakuavYCbj4qJhoK0mOFViciykyco5TWeu1PwebWennrva5o-WJniPNfsviYYu904a6BxL2GbMvWHLdDHMehJOc/s1600-h/Lemon-Garlic+Chicken+Wings4.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-7YLNlJkBDrRIHor7kWn2RUZzXdGlNZ93RKhQAzO5C-DuyI3JHoxIakuavYCbj4qJhoK0mOFViciykyco5TWeu1PwebWennrva5o-WJniPNfsviYYu904a6BxL2GbMvWHLdDHMehJOc/s320/Lemon-Garlic+Chicken+Wings4.jpg" alt="" id="BLOGGER_PHOTO_ID_5446437045712814338" border="0" /></a><span style="color: rgb(0, 0, 0);">washcloth. I asked her what it was for and she pointed up and said, "There's a leak above your seat." She then turned and walked away. I leaned over toward the old lady and jokingly asked, "What? Are we expecting rain or something?" She just looked up and said, "NO ENGLISH!" Sigh. </span><br /><br /><span style="color: rgb(0, 0, 0);">After take-off, I felt something drip down on my head. I'm not sure what it was. It was probably something unimportant. You know, like, hydraulic fluid or something. Anyway, I held the washcloth above my head while the Polish lady was telling me her life story – and she was only up to age 3. When one arm got tired, I switched to other arm. After an hour of this, I was sick of constantly having one arm in the air so I just laid the wash cloth on the top of head and stared at the back of the seat in front of me while the Polish lady rambled on and on. Drip. Gab, gab, gab. Drip. Gab, gab, gab. Drip. Oy! Every so often, a flight attendant would take the wet wash cloth and carefully place a dry one back on top of my head. </span><br /><br /><span style="color: rgb(0, 0, 0);">When it was time to serve dinner, my mood improved considerably. The flight attendant asked if I wanted chicken or fish and I opted for the chicken. Guess what cut of chicken they served? Chicken wings! Yes, chicken wings! See what classy meals people get served in steerage? I'm sure the people in First Class were getting their choice of prime rib or cornish hen with beluga caviar on bellinis. Those of us in the Hooters section of the plane got wings and fish sticks. How does one gracefully eat chicken wings with tiny sets of silverware? I looked around and saw other people using their hands so I decided to do the same. Luckily, I had a damp washcloth resting on the top of my head which I could occasionally reach up and wipe my fingers on.</span><br /><br /><span style="color: rgb(0, 0, 0);">One bite into that chicken and I felt like I was in First Class. It was lemony but not too tart. It was garlicky but not like my neighbor's breath. It was moist. It was soft. I was succulent. It was GOOD! Unfortunately, they gave me only 2 wings. I sucked the meat off those puppies! I'm glad they only gave me two because I could have eaten a dozen. </span><br /><br /><span style="color: rgb(0, 0, 0);">When I got home, I tried and tried to recreate those WONDERFUL wings I got on Acme Air. After several attempts, I finally came up with a reasonable facsimile of their lemon-garlic chicken wings. You HAVE to try them! Oh, and by the way, the next time you complain about a bad flight you've had, trying being a non-smoker in the smoking section in a middle seat in Economy Class next to a woman with bad breath while you're being waterboarded by the airline! Enjoy – and happy flying!</span><br /><br /><span style="color: rgb(0, 0, 0);">* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *</span><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);font-size:180%;" >Lemon-Garlic Chicken Wings</span><br /><span style="font-size:85%;">(<a href="http://www.scribd.com/doc/28057138/Lemon-Garlic-Chicken-Wings" target="_blank">Printable Version</a>)</span><br /><br /><span style="color: rgb(0, 0, 0);">2 1/2 lbs chicken wings, separated into flats and drumettes </span><br /><span style="color: rgb(0, 0, 0);">2 tsp kosher salt (1 tsp table salt) or to taste</span><br /><span style="color: rgb(0, 0, 0);">1 1/2 tsp lemon pepper</span><br /><span style="color: rgb(0, 0, 0);">2 TBSP olive oil</span><br /><span style="color: rgb(0, 0, 0);">1 1/2 TBSP flour</span><br /><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">Lemon Glaze</span><br /><span style="color: rgb(0, 0, 0);">1/3 c freshly squeezed lemon juice (juice from about 2 lemons)</span><br /><span style="color: rgb(0, 0, 0);">2 TBSP olive oil</span><br /><span style="color: rgb(0, 0, 0);">2 tsp honey</span><br /><span style="color: rgb(0, 0, 0);">2 cloves garlic, finely minced (I usually add 4!)</span><br /><span style="color: rgb(0, 0, 0);">Pinch of kosher salt</span><br /><span style="color: rgb(0, 0, 0);">Pepper to taste</span><br /><br /><span style="color: rgb(0, 0, 0);">1 TBSP chopped fresh parsley</span><br /><br /><span style="color: rgb(0, 0, 0);">Adjust your oven rack to the middle position. Set your oven to BROIL at 425F. If your oven does not allow you to specify a temperature for broiling, bake at 425F instead (the results will be different but still good). Make sure the oven door is closed while the broiler is preheating.</span><br /><br /><span style="color: rgb(0, 0, 0);">If needed, cut the wings to separate the tip, flat, and drumette sections. Discard the tips or freeze them for the next time you make chicken stock. My supermarket does not sell chicken wings that are already cut up for me. Therefore, I have to buy 3 pounds of chicken wings to end up with 2 1/2 pounds of useable wings since I use the tips for chicken stock later. </span><br /><br /><span style="color: rgb(0, 0, 0);">While the broiler is heating, add the chicken, salt, lemon pepper, olive oil, and flour to a medium bowl – tossing very thoroughly after the addition of each ingredient. Insert a rack into a foil-lined sheet pan. Place the wings on the rack in one layer, leaving at little room between the pieces.</span><br /><br /><span style="color: rgb(0, 0, 0);">Also while the broiler is heating, mince the garlic with a good pinch of kosher salt. Use the blade of the knife to really smash and pulverize the garlic – getting it to an almost paste-like consistency. Place the garlic, lemon juice, olive oil, honey, and some pepper in a good size bowl and whisk to combine. Set aside. Later, you will be tossing the chicken in this bowl so make sure it is large enough.</span><br /><br /><span style="color: rgb(0, 0, 0);">Add the chicken to the oven and broil for 20 minutes (with the oven door closed). It's not going to get very brown but don't worry. After 20 minutes, flip the chicken and broil 20 minutes longer (with the oven door closed). Remove the wings from the oven and move the oven rack to the second-highest position. Turn up the heat to full broil (around 500F on many stoves) and close the oven door while you are getting the wings ready for the next phase. </span><br /><br /><span style="color: rgb(0, 0, 0);">Whisk the glaze then immediately add the hot wings and toss to coat. Wait about 10 seconds and toss again. Continue doing this for about 2 minutes or until most of the glaze has been absorbed by the wings. Using tongs, transfer the chicken back to the rack in the sheet pan. If there is any liquid or garlic left in the bowl, spoon it on top of the chicken. Place the sheet pan in the oven and broil about 5 minutes WITH THE OVEN DOOR OPEN. You want to get some color on those wings. Flip the wings over and broil about 5 minutes longer (with the oven door open). Transfer the wings to a serving dish and top with chopped parsley. Serve piping hot.</span>Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com9tag:blogger.com,1999:blog-59929849257110899.post-88988128691499789532010-02-28T15:16:00.001-06:002010-03-01T07:50:20.684-06:00Chocolate Cinnamon Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEu2qnKKWmcQWGBlnshMVW9yRWNN69gqLmRo3ehu99kv5qrKeBqdWmlKVQAH9udxwSm0jwn3yq-dwC0yRP8jWAGUhHlEOSktxwMv8I6oY3WK-CabJnUCR9NrZqh2q-46vA-lE2gc8SEzk/s1600-h/Chocolate+Cinnamon+Rolls.jpg"><img style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5443405842617200018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEu2qnKKWmcQWGBlnshMVW9yRWNN69gqLmRo3ehu99kv5qrKeBqdWmlKVQAH9udxwSm0jwn3yq-dwC0yRP8jWAGUhHlEOSktxwMv8I6oY3WK-CabJnUCR9NrZqh2q-46vA-lE2gc8SEzk/s400/Chocolate+Cinnamon+Rolls.jpg" /></a><br /><span style="font-size:130%;"><span style="COLOR: rgb(0,0,0); FONT-WEIGHT: bold"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Unconventional Cinnamon Rolls</span></span><br /><span style="COLOR: rgb(0,0,0)">Many of you have read on my blog that I'm not a big chocolate lover. My blog buddy, Valerie, sent me some WONDERFUL chocolate from Belgium for Christmas. Some friends have suggested that, it's not that I don't like chocolate, it's just that I've never had GOOD chocolate. After eating that rich and creamy chocolate from Belgium, they may be right.</span><br /><br /><span style="COLOR: rgb(0,0,0)">Years ago, I had a bad experience that reinforced my negative thoughts about chocolate. My friend Jenifer and I used to be roommates and she had a wonderful dog named Malcolm. I loved that dog! Whenever I was cooking…or cleaning…or sleeping…or going to the bathroom, Malcolm was right by my side. Jenifer was out-of-town for a few days and I had to make a Brooklyn Blackout Cake for a friend's birthday. If you've never made a Brooklyn Blackout Cake before, it's a chocolate cake that is a layered with a chocolate custard and coated on the outside with chocolate cake crumbs. It's absolutely disgusting. Anyway, Malcolm was napping at my feet on the kitchen floor as I was frosting the cake. Until the custard sets up, the layers of this particular kind of cake are very unstable. When I finished the cake, I picked up the cake plate and turned to go to the fridge when, all of the sudden, the top two layers of the cake flew off and landed right on Malcolm's head. You can imagine your reaction if somebody dropped a cake on YOUR head while you were soundly sleeping and dreaming of an all-you-can-eat buffet of snausages, pig ears, and beef bones. </span><br /><br /><span style="COLOR: rgb(0,0,0)">With my mouth gaping wide open, I looked down and there was a huge mound of cake right on top of that poor dog's head . Malcolm jumped up and shook his head – sending chocolate cake and pudding flying everywhere. He then realized that the cake might be edible so he started sniffing some on the floor. Having read that chocolate is dangerous for dogs, I screamed, "NO!!!" I scared that poor thing half to death and he started running away. I took after him in pursuit, cake plate still in hand, screaming, "Don't eat the chocolate! DON'T EAT THE CHOCOLATE!!!" Both Malcolm and I had stepped in the cake on the kitchen floor so we were leaving chocolate footprints EVERYWHERE. Clods of chocolate kept falling off of his head as he was trying to flee the crazy man wielding a cake plate screaming at the top of his lungs. I finally got a hold of him and immediately got him into the tub so I could wash off the chocolate. When I got him spic and span, I put him outside until I could get the house cleaned up. I couldn't decide which smelled worse – the strong smell of the chocolate wafting throughout my house or the lovely odor of wet dog. After putting him outside, I then turned and gazed upon a sea of chocolate everywhere. It looked like Willy Wonka was brutally murdered in my living room. </span><br /><br /><span style="COLOR: rgb(0,0,0)">I was sure that Malcolm didn't have a chance to eat any of the cake but I called the vet anyway and he assured me that we would not need to pump Malcolm's stomach or call the nearest Poison Control Center as I had suggested he do. I then called a carpet-cleaning company and they immediately came to my house. When the cleaning guy arrived and saw all of the mess, the only thing he could say was "What the…what on earth happened in here?!" The only thing I could muster was "There was…an incident." After washing a dog, paying $157 to get my carpets cleaned, and baking TWO Brooklyn Blackout Cakes, everything was as it should be. Can you not see why I hate chocolate?</span><br /><br /><span style="COLOR: rgb(0,0,0)">I may have forgotten to mention this little incident to Jenifer since no harm was done and I didn't want her to worry every time she left me alone with Malcolm. The guilt of not telling her has plagued me for years. If you're reading this Jenifer, sorry!!! I know I should have told you that I almost killed Malkie with chocolate when you were in Chicago that one time! Malcolm is no longer with us but his memory lives on every time I make something with chocolate. I hope he's in doggy heaven right now eating all of the chocolate he wants. </span><br /><br /><span style="COLOR: rgb(0,0,0)">Did you notice in the picture that I put a paltry amount of frosting on the cinnamon rolls? That was to give you all the illusion that I have some degree of restraint. After I took the picture, I really loaded on the cream cheese frosting and ate two of those puppies with my fingers. The chocolate in the center had melted and was all gooey and cinnamony. The rolls were still really warm so the frosting was beginning to thin and was dripping onto the plate. I had chocolate and cream cheese on both sides of my mouth and dripping from my fingers. Heaven. For just one moment, I really liked chocolate. Enjoy – and happy baking!</span><br /><br /><span style="COLOR: rgb(0,0,0)">* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *</span><br /><br /><span style="COLOR: rgb(0,0,0);font-size:180%;" ><span style="FONT-WEIGHT: bold">C</span><span style="FONT-WEIGHT: bold">hocolate Cinnamon Rolls</span></span><br /><span style="font-size:85%;">(<a href="http://www.scribd.com/doc/27624977/Chocolate-Cinnamon-Rolls" target="_blank">Printable Version</a>)</span><br /><br /><span style="COLOR: rgb(0,0,0); FONT-WEIGHT: bold">Dough</span><br /><span style="COLOR: rgb(0,0,0)">1 egg</span><br /><span style="COLOR: rgb(0,0,0)">1/2 c milk</span><br /><span style="COLOR: rgb(0,0,0)">1/4 c sugar</span><br /><span style="COLOR: rgb(0,0,0)">1/2 tsp salt</span><br /><span style="COLOR: rgb(0,0,0)">1/4 c butter (4 TBSP)</span><br /><span style="COLOR: rgb(0,0,0)">1/4 c warm water (110F)</span><br /><span style="COLOR: rgb(0,0,0)">1 .25 oz package active dry yeast</span><br /><span style="COLOR: rgb(0,0,0)">1/3 c cocoa powder</span><br /><span style="COLOR: rgb(0,0,0)">2 1/2 c all-purpose flour </span><br /><br /><span style="COLOR: rgb(0,0,0); FONT-WEIGHT: bold">Filling</span><br /><span style="COLOR: rgb(0,0,0)">6 TBSP butter, melted</span><br /><span style="COLOR: rgb(0,0,0)">1/2 cup firmly packed light brown sugar</span><br /><span style="COLOR: rgb(0,0,0)">1/4 cup sugar</span><br /><span style="COLOR: rgb(0,0,0)">1/8 tsp salt</span><br /><span style="COLOR: rgb(0,0,0)">2 tsp cinnamon</span><br /><span style="COLOR: rgb(0,0,0)">1/2 c chocolate chips (preferably Ghirardelli 60% Cacao Bittersweet Chocolate Chips)</span><br /><span style="COLOR: rgb(0,0,0)">1/2 c finely chopped walnuts or pecans (optional)</span><br /><br /><span style="COLOR: rgb(0,0,0); FONT-WEIGHT: bold">Frosting</span><br /><span style="COLOR: rgb(0,0,0)">4 oz cream cheese, room temperature</span><br /><span style="COLOR: rgb(0,0,0)">2 TBSP butter, room temperature</span><br /><span style="COLOR: rgb(0,0,0)">1/2 lb powdered sugar (roughly 2 cups)</span><br /><span style="COLOR: rgb(0,0,0)">1/2 tsp vanilla</span><br /><span style="COLOR: rgb(0,0,0)">2 TBSP milk</span><br /><span style="COLOR: rgb(0,0,0)">Chocolate shavings from a semi-sweet chocolate bar for garnish</span><br /><br /><span style="COLOR: rgb(0,0,0)">Take the egg out of the refrigerator and crack it into a bowl so that the egg will warm up some before adding it to the dough. Over medium heat in a small sauce pan, scald the milk, sugar, and salt. Remove from the heat and skim off any skin that has developed on the surface. Add the butter and allow the mixture to cool to lukewarm. </span><br /><br /><span style="COLOR: rgb(0,0,0)">While the milk is cooling, combine the warm water and yeast. In a mixing bowl, whisk the cocoa powder and flour together. </span><br /><br /><span style="COLOR: rgb(0,0,0)">Add the lukewarm milk mixture, yeast mixture, and egg to the flour. Use a mixer equipped with a paddle to get the ingredients completely combined then shut off the mixer for 4 minutes. This rest period will allow the liquid to more readily absorbed so you do not end up adding too much flour. After 4 minutes of resting, switch to a dough hook. Mix the dough for about 3 to 4 minutes. This dough will be a little stickier than many kinds of dough that you may have worked with before. For the most part, the dough should not be sticking to the sides of the bowl as it is mixing. If it is really sticking, add a little more flour. If it looks pretty dry, add a teaspoon or so of water. </span><br /><br /><span style="COLOR: rgb(0,0,0)">Spray a bowl with cooking spray. Form the dough into a ball and add it to the sprayed bowl. Spray the top of the dough lightly with cooking spray then cover the bowl with plastic wrap. Let rise in a warm place until doubled in size – about 60 to 75 minutes. </span><br /><br /><span style="COLOR: rgb(0,0,0)">Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out into a 12" x 9" rectangle (with one of the longer sides closest to your tummy). The dough should be very soft and easy to work with. </span><br /><br /><span style="COLOR: rgb(0,0,0)">In a small bowl, combine the brown sugar, white sugar, salt, and cinnamon. Brush the bottom and sides of two 8" cake pans with some of the melted butter. </span><br /><br /><span style="COLOR: rgb(0,0,0)">Brush half of the remaining butter on top of the dough. Make sure to leave a 1" edge on the top and bottom that is completely free of butter, sugar, nuts, and chocolate. Sprinkle the butter with the cinnamon-sugar mixture. Drizzle the remaining butter all over the sugar mixture. Add the chocolate chips on top of the sugar. I use about 1/2 cup or so. You could certain use more or less. If using nuts, sprinkle some on now. Lightly press the chocolate and sugar mixture to make it easier to roll. Lightly brush the 1" strip of dough at the top with a little water so, after you roll up the dough, the seam will seal better. Starting from the side closest to your tummy, carefully roll up the dough – trying to keep as much of the filling inside as possible. You should end up with a log roughly 12" in length. Pinch the lightly moistened seam tightly to seal. Cut the roll into 10 slices.</span><br /><br /><span style="COLOR: rgb(0,0,0)">Place 5 rolls in each pan (4 around the outside and 1 in the center) – leaving as much space as possible between each roll and the sides of the pan. Cover and let rise until doubled – about 45 to 60 minutes. About 15 minutes before the rolls have fully risen, preheat the oven to 350F. When doubled in size, uncover the rolls and bake about 15 minutes.</span><br /><br /><span style="COLOR: rgb(0,0,0)">While the rolls are baking, make the frosting. Using a mixer equipped with a whisk attachment, whisk the cream cheese and butter together. Add the powdered sugar and use the mixer to slowly whisk it in. Add the vanilla and milk. Whisk for about 2 - 3 minutes, scraping the bowl as needed. Too thick for you? Add another 1/2 tablespoon of milk at a time until you have reached the desired consistency. </span><br /><br /><span style="COLOR: rgb(0,0,0)">When the rolls are done, allow them to cool in the pans for 1 to 2 minutes. Remove a roll from one of the pans and place it on a serving plate. Top with some frosting and some shaved chocolate from a chocolate bar. The frosting will start to melt and everything will get gooey and messy. Unapologetically eat the rolls with your fingers. Remember – everything in excess. I mean moderation. Yeah, yeah. Moderation.</span><br /><br /><span style="COLOR: rgb(0,0,0); FONT-WEIGHT: bold">Note:</span><br /><span style="COLOR: rgb(0,0,0)">1) Regular chocolate chips contain stabilizers that inhibit melting. The Ghirardelli 60% Cacao Bittersweet Chocolate Chips melt beautifully and are flat disks which makes them easier to roll up inside the cinnamon rolls. The chocolate flavor is also great. I'm not getting paid to say this either!</span><br /><span style="COLOR: rgb(0,0,0)">2) The amount of liquid in the dough and the rising times are estimates. </span><br /><span style="COLOR: rgb(0,0,0)">3) I do not recommend using a 9x13" dish to bake these in. I don’t think they cook evenly in a larger pan which is why I recommend using 2 eight-inch cake pans instead.</span>Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com13tag:blogger.com,1999:blog-59929849257110899.post-5317784084409690992010-02-21T16:12:00.002-06:002010-02-21T16:15:00.682-06:00Clone of Taco Bell Baja Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTBGtu0e5C6dzPcfmx2QcHlWRDybMcpTZELkdx1CfYEj45t4ERrbC8z59H_Uwt81OFbv0fxeNNUbfQEk_K6S5J5yZWNRpQ3pmkBok91IEgKDp7mS3__FFlgxcGS0DyvNh3NS8jo0Y1to/s1600-h/Baja+Sauce2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTBGtu0e5C6dzPcfmx2QcHlWRDybMcpTZELkdx1CfYEj45t4ERrbC8z59H_Uwt81OFbv0fxeNNUbfQEk_K6S5J5yZWNRpQ3pmkBok91IEgKDp7mS3__FFlgxcGS0DyvNh3NS8jo0Y1to/s400/Baja+Sauce2.jpg" alt="" id="BLOGGER_PHOTO_ID_5440822646083071970" border="0" /></a><br /><span style="font-size:130%;"><span style="color: rgb(0, 0, 0); font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Venture into Cloning</span></span><br /><span style="color: rgb(0, 0, 0);">As I've written before, I really enjoy creating new recipes. I also love the challenge of reproducing the secret recipes of foods from some of America's most popular restaurants. I normally do not share my clone recipes because, invariably, there are people out there who will complain that the food doesn't taste exactly the same as the original or is lacking the same texture. Unless you are a food chemist, you will not have access to the enzymes, acids, emulsifiers, and additives that are commonplace in processed foods. Those additives are put in to give foods their unique flavors or textural profiles that most of us would not be able to reproduce with the ingredients available to us at home. I, personally, have no problem if my clone recipes have a slightly imperfect texture or flavor if I can add more natural ingredients that I can actually pronounce.</span><br /><br /><span style="color: rgb(0, 0, 0);">When developing a clone recipe, I always try to use most, if not all, of the major ingredients in the original recipe (except for the artificial additives, chemicals, and preservatives, of course). Before I ever step foot in the kitchen, I always research the ingredients in the food I'm trying to reproduce. In this case, I went to Taco Bell's website to get the ingredient list for, what most of us call, Baja Sauce. At Taco Bell, Baja Sauce is actually officially called Pepper Jack Sauce. Yes – Pepper Jack Sauce! If you've ever had a Chalupa or Gordita at Taco Bell, this is the tasty sauce that they drizzle on top. Very yummy. The following is the list of ingredients in their sauce as published on their website:</span><br /><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">Sauce, Pepper Jack</span><br /><span style="color: rgb(0, 0, 0);">Soybean Oil, Buttermilk, Water, Distilled Vinegar, Egg Yolk, Jalapeno Peppers, High Fructose Corn Syrup, Granular Monterey Jack, Parmesan, and Semisoft Cheeses (Milk, Cheese Cultures, Salt, Enzymes), Salt, Buttermilk*, Bell Pepper*, Xanthan Gum, Whey, Mustard Seed, Garlic*, Onion*, Natural Flavor, Potassium Sorbate and Sodium Benzoate Added as Preservatives, Lactic Acid, Citric Acid, Disodium Inosinate, Disodium Guanylate, Spice, Proplene Glycol Alginate, Calcium Disodium EDTA Added To Protect Flavor. *Dehydrated</span><br /><br /><span style="color: rgb(0, 0, 0);">Note the following:</span><br /><span style="color: rgb(0, 0, 0);">1) Many of the first ingredients are used in the making of mayonnaise.</span><br /><span style="color: rgb(0, 0, 0);">2) Monterrey Jack cheese is used as well as bell pepper and jalapenos . It goes without saying that pepper jack cheese is nothing but Monterrey Jack with bell peppers and jalapenos mixed in.</span><br /><span style="color: rgb(0, 0, 0);">3) If you taste Baja Sauce, you will notice that is fairly acidic/tart with a hint of sweetness. That acidity is reproduced with buttermilk and vinegar (and, to some degree, with lactic and citric acids). I completely agree with Taco Bell in making the sauce acidic. You need an acidic condiment to help break up the heavy flavor of fried or oily foods. That's why ketchup goes great with french fries and why steak sauce has such an acidic kick to it. Acidity is critical here.</span><br /><span style="color: rgb(0, 0, 0);">4) They use a lot of dehydrated stuff (such as the buttermilk, garlic, onion, etc.).</span><br /><span style="color: rgb(0, 0, 0);">5) If you tasted the sauce by itself, you'll definitely notice that it has a spicy kick to it. I like that.</span><br /><span style="color: rgb(0, 0, 0);">6) The sauce is not too thick (like some mayonnaise-based sauces can be). In addition, the sauce is exceedingly smooth with no shreds of cheese in it.</span><br /><br /><span style="color: rgb(0, 0, 0);">I also found several clones of this sauce on the web. Annoyingly, many of the clones did not contain many of the same major ingredients as the original recipe. Several of the recipes contained sour cream which is not in the original recipe in any way. In addition, those recipes have no cheese in them – in a condiment officially named Pepper Jack Sauce!</span><br /><br /><span style="color: rgb(0, 0, 0);">Although I try to use the same ingredients as the original when possible, sometimes I have to compromise since I'm not using chemical emulsifiers at home. Since their sauce is so smooth, they have to melt the cheese in some way before mixing the sauce. After a LOT of experimenting, I decided to go with a technique used in making fondue. With fondue, wine ( an acidic liquid) is added to milk or cream and heated to boiling. Cheese, which has been coated in a little cornstarch, is added to the hot liquid off the burner. This makes an exceptionally smooth fondue sauce when finished. To make my clone, I use evaporated milk, vinegar, and dried buttermilk to form the acidic base for the cheese. This acidity assures that the cheese does not get stringy when melted. Early on, I tried using fresh buttermilk but it broke so easily when heated that I gave up using it. I compromised and used dried buttermilk instead. Dried buttermilk has the same flavor profile but provides the stability I needed. I tried making this recipe several times with Miracle Whip and it was just too sweet. It's far sweeter than the original recipe so I opted to use regular mayo instead (I always use light mayo). </span><br /><br /><span style="color: rgb(0, 0, 0);">After experimenting with this recipe no less than 25 times, I finally got it fairly close to the original. At first, I tried using LOTS of cheese. Cheese tastes good so the more cheese, the better – right? Not in this case. I could not reproduce the same flavors with lots of cheese. I played with the amount of dried buttermilk and vinegar. I added and subtracted jalapeno. I added and subtracted corn syrup. You name it, I played with it to get it just right. Over a period of several months, I regularly went to Taco Bell and ordered a Gordita with baja sauce on the side just so I could have the original sauce for a taste comparison. If you saw my big patootie, you'd exhibit no surprise. Each time, I tasted my sauce and the Taco Bell Baja Sauce side-by-side. It's now as close to the original as I can get. I'm happy with the result. Hopefully, you will be too.</span><br /><br /><span style="color: rgb(0, 0, 0);">I wish Sonic Drive-in was still selling their Spicy Southwest Burgers or Southwest Breakfast Burritos. They were served with a chipotle sauce that was really good that I'd really like to reproduce. Oh, well! If you would like me to post a clone recipe of one your favorite foods, leave a comment and let me know what you'd like. I can't promise I will make it but I might surprise you someday. Enjoy – and happy saucing!</span><br /><br /><span style="color: rgb(0, 0, 0);">* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *</span><br /><span style="font-weight: bold; color: rgb(0, 0, 0);font-size:180%;" ><br />Clone of Taco Bell<span style="font-size:78%;">®</span> Baja Sauce</span><br /><span style="font-size:85%;">(<a href="http://www.scribd.com/doc/27231066/Clone-of-Taco-Bell-Baja-Sauce" target="_blank">Printable Version</a>)</span><br /><br /><span style="color: rgb(0, 0, 0);">1/3 c pepper jack cheese, freshly grated </span><br /><span style="color: rgb(0, 0, 0);">2 tbsp parmesan cheese, freshly grated very finely</span><br /><span style="color: rgb(0, 0, 0);">1/2 tsp cornstarch</span><br /><span style="color: rgb(0, 0, 0);">1/4 tsp onion powder</span><br /><span style="color: rgb(0, 0, 0);">1/4 tsp garlic powder</span><br /><span style="color: rgb(0, 0, 0);">1/4 tsp kosher salt (1/8 tsp table salt)</span><br /><span style="color: rgb(0, 0, 0);">2 tsp corn syrup</span><br /><span style="color: rgb(0, 0, 0);">1 tsp dijon mustard</span><br /><span style="color: rgb(0, 0, 0);">1 jalapeno (seeds and ribs removed), finely diced</span><br /><span style="color: rgb(0, 0, 0);">1 TBSP dry buttermilk (sold in the baking aisle)</span><br /><span style="color: rgb(0, 0, 0);">1/2 c evaporated milk</span><br /><span style="color: rgb(0, 0, 0);">4 TBSP vinegar, divided use</span><br /><span style="color: rgb(0, 0, 0);">1 TBSP drained pimentos</span><br /><span style="color: rgb(0, 0, 0);">1/16 tsp (just a small pinch) cayenne (optional)</span><br /><span style="color: rgb(0, 0, 0);">3/4 cup mayonnaise</span><br /><br /><span style="color: rgb(0, 0, 0);">Combine the cheeses and cornstarch in a small bowl and mix well. Set aside. Sargento® Limited Edition Pepper Jack Cheese (in slices) works exceptionally well in this recipe. If you use that brand, you will need two slices (cut finely) to equal 1/3 cup. </span><br /><br /><span style="color: rgb(0, 0, 0);">In a small saucepan, whisk together the onion powder, garlic powder, salt, corn syrup, mustard, jalapeno, dry buttermilk, evaporated milk, and only 3 tablespoons of the vinegar. Whisk the mixture until the buttermilk powder has dissolved. Turn on the heat to medium and whisk often while the mixture is heating. Bring the mixture to a good simmer and, VERY IMPORTANTLY, remove the sauce pan completely from the heat and slowly whisk in the cheeses. Briskly whisk for at least 1 minute – making sure the cheeses have completely melted. I cannot stress the importance of not adding the cheeses when the pan is on the burner. If you did, you will cause the proteins in the cheeses to form small gritty balls that will ruin the texture of the finished product. </span><br /><br /><span style="color: rgb(0, 0, 0);">Add the cheese mixture to a blender with the pimentos. Whiz the mixture until the jalapenos and pimentos are very finely chopped and the mixture is smooth. Scope the mixture into a sealable bowl and allow it to come to room temperature on your kitchen counter.</span><br /><br /><span style="color: rgb(0, 0, 0);">When the cheese mixture has cooled completely, add the remaining tablespoon of vinegar, the cayenne pepper(if using), and the mayonnaise then stir to combine. Seal and put the mixture in the refrigerator for at least 4 hours to allow the flavors to meld. </span>Cooking Ventureshttp://www.blogger.com/profile/08174958148935201242noreply@blogger.com87