In The Vossen Kitchen

Quick Homemade Sticky Rolls

2010-05-18T17:23:00.000-05:00

This weekend I finally found some time to be in the kitchen. Wahoo!! I had a very special guest come and visit: 2 1/2 week old Elliana and her mom, my cousin Jessica. I got a call from them in the morning and they said they would be at my house in a couple of hours. I wondered, is it possible to make homemade caramel rolls in two hours?! I did a google search and found a recipe that fit the bill. This sweet dough uses two packages of yeast which must speed up the process. I doubled the amount of caramel sauce listed since it didn't sound like enough and even then it didn't end up very caramely. They were light and fluffy, sticky and sweet, and made the whole house smell good!
Sweet Dough
2 packages of yeast
1/2 c. warm water (105-115 F)
1 1/2 c. milk
7 c. flour
1/2 c. sugar
4 Tbsp. butter
1/2 tsp. vanilla
3 eggs
1 tsp. salt

Filling
2/3 c. sugar
4 tsp. cinnamon
1/2 stick butter, melted

Caramel Sauce
1/2 c. butter
1 c. brown sugar
4 Tbs. corn syrup

In a stand mixer bowl, add yeast and warm water and let dissolve for 5 minutes until foamy. Heat milk in microwave (30 seconds or so) until warm to the touch. Add milk and remaining sweet dough ingredients to the yeast and mix on low speed. Add additional flour if needed until dough comes away from the sides of the bowl and forms a large ball. On a floured work surface, turn dough over and roll out into a large rectangle about 1/2" thick.

For the filling, brush melted butter over dough and sprinkler with cinnamon and sugar. Starting on a long side of the rectangle, carefully roll up dough into one large log. Using a piece of string (floss works great too!) cut dough into 2-3" pieces by sliding string underneath the log and criss-crossing string to cut through dough.

In a small sauce pan, melt butter, brown sugar and corn syrup over low heat and stir until combined. Pour caramel mixture into a large cake pan (I used an 11x14). Place cinnamon rolls over caramel sauce cut side down. Cover and let rise for an hour. Bake at 375 F for 25 minutes. Let sit for 2 minutes before inverting over a half sheet pan.
Recipe adapted from http://www.cooks.com/
Printable Recipe

Baked Potato Soup

2010-05-12T19:43:00.000-05:00

With a cold chill in the air this week, it is the perfect excuse to make warm soup for dinner. Baked potato may be the most comforting cup of soup there is. In one spoonful you get creamy pototoes, salty bits of bacon and a hint of tang from the sour cream. My favorite ingredient in this recipe is probably the green onions though. Enjoy this baked potato soup tonight!
Baked Potato Soup
6 c. potatoes, peeled and cut into bite-size pieces
2 1/2 c. water
2 c. half and half
3 Tbs. flour
1/2 tsp. garlic powder
1 bunch green onions, sliced
1 c. cheddar cheese
1/2 lb. bacon, cut and cooked until crispy
salt/pepper
1/2 c. sour cream
In a medium soup pot, add water and potatoes and season with salt and pepper. Bring to a boil over high heat and continue to boil 12-15 minutes. Add onions and garlic powder. Whisk flour into half and half until smooth. Slowly pour and stir half and half into simmering potatoes. Add cheddar cheese and bacon and season to taste. Continue to simmer until potatoes are tender. Serve topped with sour cream and additional green onions and cheddar cheese.

Sweet and Sour Pork

2010-05-09T21:49:00.000-05:00

I love sweet and sour pork. A friend gave me this recipe and this is the first time I tried to make it. Believe me, it was quite a disaster!! I started making this and then realized that I didn't have all of the ingredients...isn't that the worst?! I ran out of soy sauce so I had to improvise with Worcestershire. I couldn't find any pineapple in the pantry so I used a bit of frozen orange juice concentrate. Then, after adding the orange juice I finally found the pineapple. I made it with too many vegetables so I needed more sauce and ended up adding about 1/2 cup of prepared sweet and sour that I had in the fridge. Well, I am still sharing this recipe with you because somehow it all came together and we really liked it.

Sweet and Sour Pork
1.5 lb. pork, cubed
3/4 c. matchstick carrots
1/2 c. onion, diced
1 green pepper, cut in strips
3 Tbs. soy sauce
1 Tbs. dry sherry
3 Tbs. cornstarch
1/4 tsp. salt
2 Tbs. oil
20 oz. can pineapple in juice
1 tsp. garlic
1/3 c. brown sugar
2 Tbs. Hoisin sauce
1/3 c. cider vinegar
1/2 c. cherry tomatoes
sesame seeds
In a large wok, cook pork in a Tbs. of oil over medium-high heat until cooked through. Scoop pork out and set aside. Add another Tbs. of oil to the wok and add carrots and stir and cook for 5 minutes. Add green pepper and onion and continue to stir-fry until vegetables are cooked but not soft. In a medium bowl, whisk together soy sauce, dry sherry, cornstarch, salt, pineapple juice, garlic, brown sugar, Hoisin sauce, and cider vinegar. Pour sauce over veggies in wok and add pork. Stir and cook until thickened. Add pineapple and cherry tomatoes right before serving. Top with sesame seeds and serve over rice.

Country Omelet

2010-05-06T07:07:00.000-05:00

This is the first time we made this country omelet and we loved it!! Smokey kielbasa, tender potatoes and green onions all perfectly baked together in a skillet style omelet. What's not to like? Since the eggs are baked at a low temperature they are given time to slowly cook which makes for light and fluffy. You could substitute bacon or ham for the kielbasa and any cheese would work well. Next time I make this I'm going to add red peppers for even more color and flavor. Try this Country Omelet with your family tonight - you will enjoy every savory bite.

Country Omelet
8 oz polska kielbasa, cubed
6 lg. eggs
3 Tbs. milk
3/4 tsp. dijon mustard
salt/pepper
3/4 c. shredded parmesan cheese
3 green onions (white and green parts), sliced
1/2 c. mushrooms, chopped
1/2 onion, chopped
2 Tbs. butter
1 c. fingerling potatoes, sliced 1/4" thick

In a medium bowl, whisk eggs, milk, dijon mustard, salt and pepper. Set aside. In an oven proof omelet pan, cook kielbasa over medium heat until browned (5-8 minutes) remove kielbasa from pan and set aside. Add butter to the pan and let melt. Add potatoes and white onions and cook for 10 minutes, flipping occasionally. Add mushrooms to the potatoes and continue to cook until potatoes are tender (about 5 minutes). Remove pan from heat. Remove potatoes, onions and mushrooms from the pan and set aside. Now butter the pan if needed and pour egg mixture into pan. Sprinkle egg mixture with parmesan cheese, kielbasa, potatoes, onions, mushrooms, and green onions. Bake at 350 F for 15-20 minutes or until eggs are set.

Recipe adapted from Ina Garten's, Barefoot Contessa Back to Basics
Printable Recipe

Rotisserie Chicken Lasagna Roll-Ups

2010-05-05T07:46:00.000-05:00

I first saw lasagna roll-ups a couple of years ago on Giada DeLaurentiis's show, Everday Italian. She filled lasagna noodles and rolled them up instead of layering them in a pan. I loved the concept so much that although I never tried them a couple of years ago, I was reminded of them every time I saw a box of lasagna noodles. While grocery shopping, my eye caught a rotisserie chicken and ricotta cheese and the idea for rotisserie chicken lasagna roll-ups was born. I love doing a little experimenting in the kitchen but usually not for guests. Tonight a couple of friends showed up for dinner and everyone took second helpings so I would say this meal was a success. If you like chicken alfredo you will love this new twist on the lasagna noodle.

Rotisserie Chicken Lasagna Roll-Ups
2 c. rotisserie chicken, shredded
1 1/2 c. shredded parmesan cheese
2 c. ricotta cheese
1/2 onion, chopped
1/4 c. mushrooms, diced
2 garlic cloves
1 Tbs. olive oil
1/4 tsp. ground nutmeg
1/4 tsp. white pepper
1 1/2 c. shredded mozzarella
15 oz. prepared alfredo sauce
3/4 c. marinara sauce
12 lasagna noodles
Bring a large pot with salted water to boil for lasagna noodles (cook until according to package or until al dente.) Meanwhile, cook onions, mushrooms and garlic in olive oil over medium heat in a fry pan until tender. Transfer into a medium bowl. Add the shredded chicken to the bowl along with white pepper, nutmeg, parmesan, and ricotta cheese. Stir filling until well combined. Take one lasagna noodle and lay out on a clean work surface. Scoop 3-4 Tbs. of filling and place on pasta. Spread filling evenly over pasta and then roll up. Continue process until all of the pasta is filled. In a 9x13 pan, pour marinara sauce and spread to cover the pan. Place lasagna rolls seam side down on top of marinara. Next, pour alfredo sauce over all of the pasta rolls and top with mozzarella cheese. Bake at 375 F for approx. 45 minutes. Printable Recipe

Breaded Pork Cutlets

2010-05-03T22:13:00.000-05:00

Softball season is upon us which means we need to have simple and quick meals on Ryan's game nights. I picked up thinly cut pork chops just for this reason. I love pan frying chicken or pork cutlets in bread crumbs. They take such a short time to cook and they can be paired with any steamed vegetable for a well-rounded meal. I also like that they are great to dip in your favorite sauce: marinara, sweet and sour, barbeque, ranch, etc. Next time you are at the grocery store, stock up on thinly sliced pork chops or chicken breasts and keep them in your freezer. When you need a protein in a pinch, they will thaw and cook up quickly.
Breaded Pork Cutlets
4 thinly sliced, boneless pork chops
2 Tbs. olive oil
1/4 c. milk
1/4 c. flour
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. white pepper
1/2 c. bread crumbs (seasoned or season yourself)
In a shallow pan or large plate, season flour with salt, pepper, paprika and garlic powder. In another plate, pour bread crumbs and set aside. Dip pork chops in milk and then flour mixture. Dip again in milk and then in bread crumbs until well coated. Heat a large fry pan over medium heat and add olive oil. Place breaded chops in pan and cook about 4-5 minutes on each side or until cooked through.

Breakfast Burritos

2010-04-28T19:16:00.001-05:00

Breakfast burritos are always a slam dunk meal in our household. I take everything we love about breakfast, cook it up on the stovetop and wrap everything in a flour tortilla. The result is a warm and hearty breakfast that keeps you satisfied throughout the morning. The best part about a breakfast burrito is that anything goes. For us, we always start with a flour tortillas, eggs and cheese. From there we add in whatever we have leftover in the refrigerator. Ham, vegetables, sausage, bacon, etc. For breakfast or for dinner...breakfast burritos are a winner. (Can you tell I have Guy Fieri on the television right now!!)
Breakfast Burritos for Two
2 flour tortillas
4 eggs
2 Tbs. milk
1/2 c. shredded cheese
2-4 slices of cooked bacon
1/2 small onion, diced
1/2 green pepper, diced
3-4 Tbs. butter
2 potatoes, peeled and shredded
salt/pepper
cherry tomatoes, halved
In a medium bowl, whisk eggs, milk, salt/pepper and set aside. In a large skillet, melt butter and add shredded potatoes (aka hashbrowns), onion and green pepper. Cook over medium-high heat until crispy brown, flipping occasionally. In a small pan, melt a little butter and add egg mixture. Cook and stir over low heat until scrambled, add shredded cheese. Take flour tortillas and heat them briefly in the microwave to make them flexible. Spoon hashbrowns, eggs and cooked bacon to tortillas and top with cherry tomatoes. Roll up and enjoy!
Printable Recipe

Craisin Coleslaw

2010-04-27T17:48:00.000-05:00

When it comes to coleslaw people, either like it or they don't. I think a lot of mediocre restaurants have given coleslaw a bad wrap with their so-so soggy sidedish. When you do it right, coleslaw is tangy and crunchy and oh-so-good. I like to add different things to mine such as sesame seeds or craisins. If you do not want to make your own dressing there are plenty of prepared ones available that you can use and then add your own touches to. Try this craisin coleslaw with your next barbeque.
1/2 c. mayo
2 1/2 Tbs. cider vinegar
4 Tbs. milk
1 Tbs. sugar
1/4 c. craisins
1/2 tsp. poppy seeds
salt/pepper
16 oz bag cabbage-carrot coleslaw blend
In a medium bowl whisk mayo, vinegar, milk, sugar, poppy seeds, salt and pepper until smooth. Taste dressing and adjust seasoning as you see fit. Add cabbage blend and craisins. Refrigerate for an hour and enjoy!

Carnitas with Homemade Tortillas

2010-04-25T20:47:00.003-05:00

After watching Diners, Drive-Ins & Drives I wanted to give homemade tortillas a try. I had also never made carnitas but they always look so good on the show. I made mine in the crock pot since it is the easiest way to cook a roast. The meat came out fork tender and was packed full of flavor. My brother-in-law Eric and I had fun making the tortillas. I rolled them out paper thin and Eric cooked them in the cast iron pan. Together we were able to make a dozen tortillas in about 20 minutes which wasn't too bad for our first try. We sat back and enjoyed our delicious carnitas in our warm tortillas.
Crockpot Carnitas
3-4 lb. pork roast (shoulder or rump roast)
1 tsp. salt
2 tsp. pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dried cilantro
1 tsp. cumin
3 tsp. brown sugar
1/4 c. water
4 oz. green chilies
Trim excess fat off or roast and set aside. Pour water and green chilies into a medium crock pot. In a shallow bowl combine all seasoning and place roast in the rub. Pat all seasoning into the roast and then set into crock pot above green chilies. Cover and cook on low for 8 hours.
Remove roast and shred. Return a small amount of liquid to the roast to keep it moist. Serve warm on tortillas.
Printable Recipe
Homemade Tortillas
Since I had never made these before I followed this recipe exactly on allrecipes.com. Click this link for recipe: Tortilla Recipe

Salmon & Carmalized Onion Pizza

2010-04-23T12:37:00.000-05:00

Pizza is the ultimate favorite food in our household so we were so excited to attend a cooking last year that was all about this American classic. We walked away from the class so enthused about making homemade pizza dough that we came home and started our dough at 10:00 and enjoyed a slice by midnight. We were also inspired after eating some salmon pizza. Isn't it amazing that pizza can be topped with just about anything?! As long as you have great crust and bubbly cheese you know you are in for a fabulous meal. I have already posted my crust recipe of choice but there are plenty of great dough recipes out there. Find which one works for you and have fun perfecting it.

Salmon & Caramelized Onion Pizza

Pizza dough
Smoked salmon
Onions, sliced
Olive oil
Salt/pepper
Rosemary
Mozzarella cheese
In a small saute pan, add olive oil, onions and salt/pepper. Cook over medium-low heat until caramelized.
Roll pizza dough out thin, and top with a tablespoon or so of olive oil. Sprinkle with a little rosemary. Top with cheese, chunks of salmon and caramelized onions. Bake at 500 F for 7 minutes or grill.

Pizza Dough (makes two crusts)
1 pkg. rapid rise yeast (2 1/4 tsp.)
1/4 tsp. sugar or honey
1 c. warm water (105 - 115 F)
1 tsp. salt
2 3/4 c. flour plus extra for kneading
Mix yeast, sugar and 1/4 c. warm water in a measuring cup and allow to stand until mixture is foamy, 10-15 minutes. Stir together the salt and flour in a large bowl. Pour yeast mixture and remaining 3/4 c. warm water and stir until dough just comes away from the side of the bowl. Knead on a lightly floured surface about 5 minutes and place dough in a separate bowl that is lightly brushed in olive oil. Cover with
plastic wrap and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.

Deep Fried Tacos & Elephant Ears

2010-04-20T19:39:00.000-05:00

Deep fried tacos are a family favorite. My mom used to make these every year during the fair so we could all get our favorite fair food fix. They are delicious and fun - the perfect combination for entertaining guests. First we pile deep fried bread dough with taco toppings and enjoy. Then for dessert, we slather on vanilla frosting and sprinkle cinnamon on top of the fried bread and call them elephant ears. No one can come to an agreement on which is better. The beauty of it all is that you don't have to decide. One recipe with two toppings are sure to make you say "uff-da" after enjoying them.
Deep Fried Tacos
1-2 Frozen bread dough loaf
Taco toppings
Vegetable oil
Take frozen bread dough out of the freezer and let thaw in a short rimmed pan or large plate according to directions (or approximately 4 hours). Heat vegetable oil in deep fryer to 400 F. Using a serrated knife, cut loaf into 8 sections. Using your hands, stretch dough into 4-6" circles. Using tongs, place dough in deep fryer, turning occasionally until golden brown (about 2 minutes). Remove dough and let drain on paper towels. Top with seasoned ground beef and all of your favorite taco toppings.
*Note: when we first started making these we used frozen bread dough like stated above, I prefer using a basic homemade bread dough when I have time.
Vanilla Frosting for Elephant Ears
1/2 stick butter, softened
2 c. powdered sugar
1 tsp. vanilla
1-2 Tbs. milk
In a medium bowl, beat above ingredients until smooth adding more milk or powdered sugar to achieve the right consistency as needed. Spread frosting on fried bread dough and sprinkle with cinnamon.
Tip: Deep fry outside or in your garage if possible to keep your house from smelling like grease. : )

Fancy Sauce (for burgers)

2010-04-19T17:58:00.000-05:00

I spent the past weekend Up North - an extremely relaxing get away to my hometown. While I was there we soaked up a perfect Saturday on Cable Lake. The weather was beautiful, the lake, like glass and to end the perfect day, everyone gathered around the fire pit. Since I was too busy playing with my 10 month old nephew, I could not waste any time in the kitchen. I did contribute one thing to our fabulous meal at the lake: fancy sauce. (I hope you are picking up on my sarcasm.) Fancy sauce is the perfect topping to any burger. It is simple and easy - a must for any Minnesota barbeque.
Fancy Sauce
1/4 c. mayo
4 Tbs. ketchup
3 Tbs. dill pickle, minced
1/4 tsp. black pepper
In a small bow, mix all ingredients. Refrigerate at least one hour before serving. Spread on burgers and enjoy!

Chicken Lettuce Wraps

2010-04-15T19:15:00.000-05:00

I love the lettuce wraps at P.F.Chang's and after several failed attempts to eat there in the past couple of weeks I decided to make my own version at home. I am so glad I did! Lettuce cups are the perfect house for the slightly sweet, garlic, ginger chicken. The chicken filling is packed full of great flavors. About a year ago, I had never purchased real ginger root from the grocery store. Now I try to think of more meals that I can make with ginger. These chicken lettuce wraps could be a great appetizer, but they also make a light and delicious mid-week dinner.
Note: I added stir fry rice noodles to this dish but we didn't love the texture in the lettuce wrap so I am leaving them out of the recipe below.
Chicken Lettuce Wraps
2 chicken breasts, chopped
1 Tbs. olive oil
salt/pepper
1 bunch green onions, sliced
2 Tbs. fresh ginger, minced
2 garlic cloves, minced
1 1/2 c. mushrooms, chopped
8 oz can water chestnuts, chopped
4 Tbs. soy sauce
1 Tbs. sweet and sour sauce
2 Tbs. rice wine vinegar
1 Tbs. lemon juice
2 Tbs. brown sugar
1 tsp. crushed red pepper flakes
2 Tbs. ketchup
1 Tbs. dijon mustard
Crisp lettuce
Heat oil in a wok or large skillet, add chicken and season with salt and pepper. Stir occasionally until chicken is cooked through. Remove chicken from pan and set aside. Add onions, ginger, garlic, mushrooms and water chestnuts and saute for 2-3 minutes over medium-high heat. In a separate bowl, whisk together: soy sauce, sweet and sour sauce, rice wine vinegar, lemon juice, brown sugar, red pepper flakes, ketchup and mustard. Pour sauce in pan with the sauted vegetables and add chicken. Simmer for 5 minutes and then scoop into large pieces of lettuce.
Printable Recipe

Sundried Tomato Pasta Salad

2010-04-13T21:00:00.000-05:00

I love making cold pasta salads when it is warm outside. They are easy to make, can change with whatever ingredients you have on hand, are a great side dish for dinner and pack up nicely for lunch the next day. For these reasons, you can look forward to many pasta salads in the upcoming months! When making this dish and others like it, remember that the pasta will continue to absorb whatever dressing/sauce you put on it. I like to add a little extra dressing when I know that the pasta will be sitting in the refrigerator overnight. Unfortunately I forgot to measure ingredients while I was making this so please use the recipe below as a starting point.
Sundried Tomato Pasta Salad

1/2 box bowtie pasta

2 tomatoes, chopped

3 Tbs. red onion, diced

1/4 c. pepperoni slices, quartered

3-5 Tbs. olive oil

1/2 c. sundried tomato vinaigrette dressing

salt/pepper
1/4 c. shredded parmesan cheese
parsley
Boil pasta until al dente. Drain and rinse in cold water. In a large bowl combine all ingredients and toss until well combined. Season to taste.
Printable Recipe

White Chicken Chili

2010-04-12T07:16:00.000-05:00

Today I am thinking of my amazing grandma Juliette. She raised 16 children, farmed along side my grandpa, grew a fabulous garden, canned everything possible, prepared everything from scratch and did it all with such grace that she touched everyone who knew her. I am always connected to her when I am in the kitchen. She taught my mom (who taught me) that after practice, you can set food in the oven without a timer and somehow you will know when it is done; how bread dough is ready when it "feels" right; and how a little of "this" and a little of "that" that can transform basic ingredients into a wonderful meal. She taught me to trust myself in the kitchen. Today I made white chicken chili for the first time - I didn't have a recipe and I didn't need one. "No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." - Laurie Colwin
White Chicken Chili
2 c. chicken breast
1 onion
2 garlic cloves
2 cans chicken broth
4 oz can green chilies
1/8 tsp. nutmeg
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt/pepper
1 can white northern beans
1-2 Tbs. flour
4 Tbs. milk
3/4 c. heavy cream
Drizzle a tablespoon of olive oil in a medium soup pot and cook chicken over medium heat, stirring occasionally. Add onion and garlic and cook an additional 3-5 minutes. Add chicken broth, chilies, nutmeg, cumin, chili powder, salt and pepper and simmer for 15 minutes. In a liquid measuring cup, whisk flour and milk until well blended. Slowly pour milk mixture into simmering soup and stir (soup will thicken). Add beans and heavy cream. Season to taste.
We topped with crushed tortilla chips and shredded cheese.
Printable Recipe

Ham & Hashbrowns

2010-04-08T21:32:00.000-05:00

What to do with leftover Easter ham?? I started thinking of all the possibilities a couple of weeks ago and got so excited. Split pea soup...omelets...leftover ham sandwiches...yum. Then my week got busy, I didn't have my menu planned out, and I needed to use my leftover ham in a hurry. With only a short window of time to cook in, and no plan, I threw together this ham and hashbrown casserole. It was no split pea soup but it was a comforting casserole during a hectic week which was perfect.
Ham & Hashbrowns
1 lb. shredded hashbrowns
1 1/2 c. cubed ham
1 c. shredded cheddar cheese
1/2 c. milk
1 can cream of celery soup
salt/pepper
small onion, diced
1/2 c. sour cream
Mix all ingredients in a large bowl. Pour into a buttered casserole dish and bake at 375 uncovered for 45 minutes, stirring occasionally.

Boston Cream Pie Cups

2010-04-07T19:19:00.001-05:00

Last month we had a fun birthday dinner for my Mother-in-law Trish and Mary, my brother-in-law's girlfriend, brought the birthday cake. Trish loves Boston Cream Pie and I am so glad the Vossen family introduced me to it. Mary made these extra-special by assembling the cake in personal serving cups. I just loved them - they are just so cute and very tasty. I had to take a picture and get the recipe to pass on to all of you.
*Note the recipe below is for a whole cake but Mary cubed the cooled cake and assembled in cups.

Cake

1 c. + 2 tablespoons of sifted cake flour
2/3 c. sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ c. milk
¼ c. cooking oil
2 egg yolks
1 teaspoon vanilla
¼ teaspoon cream of tartar
Pastry Crème filling
2 c. whole milk
½ vanilla bean cut lengthwise seeds scraped out
6 egg yolks
2/3 c. sugar
¼ c. cornstarch
1 tablespoon unsalted butter
Ganache
8 oz. semi sweet chocolate
1 c. heavy cream boiling
Cake
Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
Pastry Cream Filling
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
Ganache:
In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
Printable Recipe

Fudgy Brownies

2010-04-06T20:38:00.002-05:00

If you need a good brownie recipe, look no further. These brownies are the best! I have to give a lot of credit to wonderful ingredients. I use a high quality dark chocolate cocoa powder with a natural high fat content. I also use my new favorite pantry staple: Vanilla Paste. You can purchase this vanilla paste at many food specialty or spice stores. It is the consistency of honey and contains the wonderful center of Madagascar vanilla beans. These brownies are moist and topped with the best frosting. I like to frost my brownies while they are warm so the frosting melts and becomes part of the brownie. Be warned, a pan of these fudgy brownies will not last long in your house!

Fudgy Brownies
1/2 c butter
1 c white sugar
2 eggs
1 tsp vanilla
1/3 c unsweetened cocoa powder
1/2 c flour
1/4 tsp salt
1/4 tsp baking powder

Frosting
3 Tbs butter, softened
3 Tbs unsweetened cocoa powder
1 Tbs honey
1 tsp vanilla
1 c powdered sugar
1 Tbs milk

Preheat oven to 350 F. Grease and flour an 8" square pan and set aside. In a medium saucepan, melt butter. Remove from heat, and stir in sugar, eggs, vanilla. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan. Bake at 350 F for 25 to 30 minutes. Do not overbake!

To Make Frosting: Mix all ingredients in a small bowl. Frost brownies while they are still warm.
Recipe from www.allrecipes.com
Printable Recipe

Lemon Meringue Pie

2010-04-04T17:18:00.001-05:00

Happy Easter!! We enjoyed a weekend of family, fun and good food in the kitchen. My sister-in-law and I made this lemon meringue pie yesterday for our Easter meal today. I suggest when you go to make this dessert, you have a friend in the kitchen to help. Since there are a few steps involved (the crust, the lemon curd and then meringue) it is nice to have an extra set of hands. (Thanks Ethan!!) The extra work is worth it when you cut your fork through the soft pillow of meringue into a burst of refreshing, sweet-yet-tart lemon filling. Yum.

Flaky Pie Crust
5 Tbs. cold butter
3 Tbs. cold Crisco
1 1/3 c. flour
1 Tbs sugar
1/4 tsp. salt
4 Tbs ice water
In a large bowl, mix flour, sugar and salt. Scatter butter and shortening over the flour and toss to coat. Using a pastry cutter, cut mixture until it forms pea size crumbles. Drizzle water over the mixture and mix until dough is evenly moist and starts to come together. On a floured work surface, form dough into a disk and refrigerate for an hour. Take chilled dough out and roll out onto a floured work surface and place in pie pan. Using a fork, pierce dough a couple of times in the pan and then bake at 400 F for 15-20 minutes or until golden brown. Set pan on a wire rack and let cool.

Lemon Curd

1 c. sugar

2 Tbs. grated lemon zest

1 1/2 c. water

1/4 c. cornstarch

1/4 tsp. salt

5 lg. egg yolks

1/2 c. lemon juice

1/4 c. unsalted butter at room temp.

In a medium sauce pan, whisk together sugar, lemon zest, water, cornstarch and salt. Bring to a boil over medium-high heat, whisking constantly and boil for 1 minute. Remove pan from heat. Whisk together egg yolks and lemon juice in a medium bowl. Add 1/2 c. of the hot cornstarch mixture to the yolk mixture and blend. Now take the yolk mixture and add it to the saucepan of cornstarch mixture and return to medium-high heat. Boil mixture for 1 minute or until thick. Remove from heat and pour filling through a strainer into a bowl and whisk in the butter. Fill the cooled pie shell with the hot filling.

Meringue

1/2 c. sugar

1 Tbs. plus 1 tsp. cornstarch

1/2 c. cold water
4 lg egg whites at room temperature
pinch of salt
In a small saucepan, whisk together the sugar, cornstarch and water and bring to a boil, stirring constantly over high heat and boil for 1 minute. Transfer mixture to a glass measuring cup (one with a spout). Using an electric mixture, beat the egg whites on medium speed until foamy. Add salt and increase speed to medium-high and beat to form soft peaks. Pour cornstarch mixture in a fine stream while the beaters are running and continue beating until stiff peaks are formed. Top the pie filling with the meringue mixture with a rubber spatula and seal all of the filling in with the meringue. Form swirls in the meringue with a small spoon. Bake at 350 F for 15-17 minutes or until top is golden brown. Cool on a wire rack and serve.
Mom's Lemon Meringue Pie recipe from "Luscious Lemon Desserts"
Printable Recipe

Shredded Chicken Tacos

2010-04-01T21:16:00.000-05:00

Shredded chicken tacos make for a great dinner. I like that I can make up the meat in advance and then keep it in the refrigerator for easy re-heat and a delicious meal. I also like the texture of shredded chicken in my tacos as a nice change of pace to ground beef. We made these with soft shell tortillas tonight, but hard shell is my favorite. Leftovers can also be frozen and then used when you want to make a plate of nachos on a Saturday night.
Shredded Chicken Tacos
1 lb. shredded chicken breast
1/2 c. onion
1 Tbs. oil
2 cloves garlic, minced
salt/pepper
1/4 tsp. cumin
1/4 tsp. crushed red pepper flakes
3/4 c. prepared enchilada sauce
flour tortillas
cheddar cheese, shredded
tomatoes, diced
lettuce, shredded
sour cream
In a medium frying pan, add olive oil, onion and garlic. Saute until tender. Add chicken, seasonings and enchilada sauce. Simmer 15 minutes and add seasoning to taste. Top with your favorite taco toppings.

Philly Cheese Burgers

2010-03-31T20:44:00.001-05:00

It is quite clear that summer is right around the corner and who isn't happy about that?! I get so excited for summer, for many reasons but one is for the great food that goes along with it. The fresh produce from the market, the fresh herbs from my mini-garden, and all of the wonderful grilling. We like to grill burgers but since I have already posted my standard burger recipe (see the Juicy Lucy) I am forced to try different variations. This is good for you the reader, and good for us the eaters. This recipe is inspired by the Philly Cheese steak. Take your basic burger and add caramelized onions and sauted peppers. Serve with a glass of lemonade and welcome summer!

Philly Cheese Burgers
1/4 lb hamburger patties (any way you like them)
1/2 green bell pepper
1/2 red or orange bell pepper
1 small yellow onion
2 Tbs. butter
1 Tbs. olive oil
1/4 tsp. chicago steak seasoning
salt/pepper
1/2 Tbs. balsamic vinegar
slices of provolone cheese

Start pepper and onion topping a bit before grilling your burgers.
Slice and saute peppers and onions and add them to a large skillet with olive oil and butter over medium heat. Add seasonings and balsamic vinegar. Cook until peppers are tender but not soggy. Place peppers on top of a grilled burgers and add a slice of provolone cheese. Top with a toasted bun to melt cheese.
Inspired by Bobby Flay
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Buttermilk Pancakes

2010-03-29T21:03:00.000-05:00

Against my better judgment, I admit that I have purchased pancake mix in a box. The box can be so inviting..."Just add water"...or "Shake and pour for fabulous pancakes in minutes". They are right, you can mix up batter in minutes and have hot pancakes in a hurry. Luckily, most of us cover our pancakes in maple syrup so we do not even notice what these quick pancakes are missing. Next time you are making a special breakfast, my suggestions is that you forego your usual pancake recipe and try a batch of these homemade buttermilk pancakes. This recipe is just how you expect a pancake should taste. Soft and fluffy centers with a lightly crisped rim around the edge. What more is there to say? These pancakes are simply the best. (Sorry maple syrup, you are no longer needed at our table.)

Buttermilk Pancakes
From Martha Stewart
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbs. sugar
2 lg eggs
3 c. buttermilk
4 Tbs. unsalted butter, melted
orange zest
butter or bacon grease (preferred) for greasing your griddle

Combine all dry ingredient in a medium-sized bowl and set aside. In a separate small bowl, lightly beat eggs and add buttermilk, melted butter and the zest of 1/2 an orange. Get your griddle hot (if you have an electric griddle set temp to 375 F). You do not want this batter to sit combined for too long, so right before you are ready to pour out your pancakes, combine the wet and dry ingredients. Mix until just combined - batter will be lumpy. Using a ladle, pour out pancakes on greased skillet. Do not flip until pancakes form bubbles. (I only flip my pancakes one time to keep them fluffy.)
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Creamy Penne & Mushrooms

2010-03-28T18:35:00.000-05:00

We love trying new pasta dishes. After making this creamy penne meal we decided it would have to be one of the Vossen house favorites from now on. It is such a basic recipe that I can see myself making adjustments here and there in the future to accommodate whatever foods I have on hand. This recipe calls for sun-dried tomatoes but I made my own version which I like even better. I take a can of diced tomatoes and drain them; spread them out on a baking sheet; lightly drizzle them with olive oil and then bake them at 375 F for 30 minutes. These tomatoes are lighter than sun-dried and are like a little burst of candy in this dish.
Creamy Penne & Mushrooms
Recipe slightly changed from "Perfect Italian"
4 Tbs. butter
1 Tbs. olive oil
1/2 onion, diced
2 cloves garlic, minced
1 lb. cremini or baby bella mushrooms, sliced
salt/pepper
1 Tbs. flour
1 c. heavy cream or half & half
4 oz. sun-dried tomatoes in oil, drained & chopped*
1/4 tsp. freshly grated nutmeg
1/2 c. shredded parmesan cheese
12 oz. penne
2 Tbs. fresh parsley, chopped
Start a large pot of salted water and bring to a boil for your pasta. Meanwhile, in a separate large sauce pan, melt butter and olive oil over medium heat. Add onions and garlic and cook until tender. Add mushrooms and cook for 2-3 minutes. Season with salt and pepper and sprinkle flour over mushrooms. Stir for a minute more. Turn heat to low and add cream and nutmeg stirring occasionally for 5 minutes. Add tomatoes and cook an additional 3-5 minutes. Add cooked pasta to the mushrooms sauce and mix with cheese and parsley - serve immediately.
*I used 14.5 oz diced canned tomatoes, drained, and placed on a baking sheet. Drizzle tomatoes with olive oil and bake at 375 F for 30 minutes, stirring occasionally.
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Chicken Tortilla Soup

2010-03-26T17:06:00.001-05:00

I love chicken tortilla soup! This is a quick and easy soup that is just a little bit spicy but cooled off with wonderful toppings. I cut flour tortillas into strips and add them right before serving. They thicken the soup and turn into a soft noodle. To add contrast to the soft tortillas I top the soup with crunchy tortilla chips. I was especially excited to make this tonight because bought queso fresco for the first time. (I will be buying it again.) This mexican crumble cheese was smooth creamy. It was perfect for this soup and I am excited to try it on refried beans.
Chicken Tortilla Soup
2 c. shredded chicken (cooked)
1 15 oz. can diced tomatoes with green chilies
1 onion, diced
1 clove of garlic, minced
salt/pepper
1/2 tsp. crushed red pepper flakes
1 14 oz. can chicken broth
2 large flour tortillas, cut in small strips
tortilla chips
sour cream
green onions
queso fresco or monterey jack cheese
Drizzle a little olive oil in a small soup pan. Add diced onion and garlic and season with salt & pepper. Stir over medium heat until translucent. Add crushed red pepper, tomatoes, chicken broth and chicken. Simmer on low for 15 minutes. Immediately before serving, add tortilla strips and ladle soup into bowls. Top with crushed tortilla chips, sour cream, green onions and cheese.
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Sour Cream Coffee Cake

2010-03-23T20:12:00.001-05:00

I was picking up a coffee and pastry treat the other day and it hit me - I have completely forgotten about making coffee cake! When I was younger, we made coffee cake all of the time. My family took turns with others in our church to provide the "coffee and bars" (try saying that without a Minnesotan accent!) for after-church socializing. My mom would always try to come up with different coffee cake recipes to keep things interesting. My favorite was a sour cream coffee cake. While my mom made every coffee cake from scratch I am using Bisquick because it makes baking so quick and easy when time is of the essence. The sour cream makes this cake moist and the streusel topping gives it the crumble that you look for in a good coffee cake.

Sour Cream Coffee Cake
1 1/2 c. Bisquick baking mix
1/2 c. sugar
2 Tbs. butter, softened
1 egg
3/4 c. sour cream
1/2 tsp. orange zest
1 tsp. vanilla
Streusel (below)
Grease square 8x8 pan and set aside. Mix all ingredients except streusel in a medium bowl until batter is smooth. Spread half of the mixture in your prepared pan and sprinkle with 1/2 of the streusel mixture below. Spread the remaining half of the batter in the pan and top with remaining streusel. Bake about 35 minutes at 350 F. Cool slightly before cutting.
Streusel
5 Tbs. firm butter, sliced
1/2 c. Bisquick baking mix
1/4. c. finely chopped pecans
4 Tbs. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
pinch of ginger
pinch of cloves
Cut butter with the remaining streusel ingredients with a pastry cutter until crumbly.
Printable Recipe

Southern Fried Chicken

2010-03-22T21:20:00.000-05:00

When I have a really good fried chicken dinner like we had tonight, I daydream that my grandmother is really Paula Deen and that every Sunday afternoon we enjoy her Southern comfort food. Luckily for our cholesterol levels, she is not. In reality, we do not actually eat this greasy of food every day, so when we splurge, we can really appreciate it. This recipe is Art Smith's and he knows how to make extra crispy chicken that is unbelievably moist. (Buttermilk is the key!) I love this chicken when it is hot out of the fry pan and when it is cold the next day.
Fried Chicken
3 1/2 lb chicken, cut into 8 pieces
2 c. buttermilk
1 tsp. salt
vegetable oil for frying
1 c. flour
1/2 tsp. sweet paprika
1/4 tsp. pepper
1/4 tsp. garlic powder
In a large bowl, pour buttermilk over chicken and sprinkle with salt. Toss until chicken is well coated - cover and refrigerate for 1 hour. Heat 1" of vegetable oil in a large deep skillet or cast iron pan over medium heat until a deep-fry thermometer reaches 360 degrees. In a shallow dish, mix flour and seasonings. Using tongs, remove chicken from buttermilk and dip into flour mixture. Shake off excess flour and place in hot oil. Turn chicken occasionally until golden brown and cooked through. Chicken should have an internal temperature of 165 F. Drain chicken on paper towels.
Note: Smaller pieces of chicken work best for frying. When I made this, the larger chicken breasts and thighs needed additional baking at 375 (about 15 minutes) in the oven to get to the right temperature. This could have also been because my oil was a bit too hot.
Recipe from Art Smith, featured in April 2010 Food Network Magazine.
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Good Meatloaf

2010-03-21T18:56:00.001-05:00

Meatloaf became popular during the depression as an economical meal to feed your family and it has remained an American staple ever since. I know every family has their own spin on this comfort food and everyone probably thinks their mom makes it the best. My mom uses oatmeal or crushed saltines in her recipe but I like using bread crumbs. The beauty of making this meal is really almost anything works. You can be creative with what you use to flavor this dish. I used to bake this in a loaf pan but I have switched to forming it into a log shaped with my hands on a sheet pan since it is easier to cut and serve. This meat loaf is full of flavor and just plain good.
Meatloaf
1 lb. ground beef
1/3 c. unseasoned bread crumbs
1/2 small onion, diced
1 small clove garlic, minced
1 Tbs. Worcestershire sauce
1 Tbs. Heinz 57 sauce
salt/pepper
1 egg
1/4 c. ketchup (for topping)
Combine all ingredients (except ketchup) in a large bowl. Using your hands form mixture into a loaf and place on a baking sheet (or fill a loaf pan if you choose).Top with ketchup and bake at 375 F for 45-55 minutes.
Printable Recipe

Chocolate Fondue

2010-03-19T19:23:00.000-05:00

This is less of a recipe and more of a great dessert idea for the next time you entertain. I love how simple melted chocolate and fruit can be for a wonderful dessert. If you have a fondue pot, you can take the dessert experience to a new level. I find that guests like to get involved and have fun with their food, and fondue is the perfect way for them to do this. As a host, the only work you have to do is preparing your fruit which makes for easy entertaining. If you do not have a fondue pot you can still melt chocolate in a small sauce pan and then serve immediately. Do you fondue? We do!

Dark Chocolate Fondue

2 c. good quality chocolate

1/2 c. heavy cream

1/2 vanilla bean
Set fondue pot to low setting (I have an electric pot) and add all ingredients. Stir occasionally until melted. Serve with...well anything goes! My suggestions below:

Strawberries

Pineapple

Marshmallows

Pound Cake

Brownie

Cheesecake

Pear

Banana

Apples

Chicken Pot Pie

2010-03-18T22:27:00.001-05:00

Nothing says comfort like a warm serving of this delicious chicken pot pie. You take the basic ingredients of chicken noodle soup, add cream and flakey puff pastry and you have a mini masterpiece. I was so excited to work with puff pastry because I never had before. Just remember to take the frozen dough out 45 minutes before you need it so it is easy to work with. We made our pot pies in individual ramekins (you just feel so special when you have a personal serving made just for you) but you could also make this family style in a large casserole pan.

Chicken Pot Pie
2 chicken breasts
3 carrots, peeled and chopped (about 1/2 c.)
2 potatoes, peeled and chopped (about 1/2 c.)
2 stalks of celery, chopped (about 1/4 c.)
1 onion, chopped
1/2 c. heavy cream
Salt/Pepper
1/2 c. flour
3-4 Tbs. butter
2-14 oz cans chicken broth
1/2 tsp. parsley
1/4 tsp. rosemary
egg wash (one egg beaten with 1 tbs. water)
17 oz box frozen puff pastry sheets, thawed

Peel and chop all vegetables so they are all approximately the same size and set aside. Cube chicken breasts and cook in saute pan over medium heat with a little olive oil and salt and pepper. Spoon cooked chicken into a bowl and add chopped vegetables into the pan. Add chicken broth to the vegetables and simmer for 15 minutes. In a small saute pan melt butter over medium heat. Add flour to the butter and cook for a minute or two stirring constantly. Add cream to the flour mixture and stir until smooth. Add flour/cream mixture to chicken broth and vegetables to thicken. Add cooked chicken, parsley and rosemary. Spoon finished mixture into baking dish so that it fills the dish leaving about a 1/4" of space from the top. Brush egg wash mixture of the top edge of the baking dish and then place the pastry sheet over
the top, pinching the sides closed. Make a small slit on the top of the pastry dough with a knife and bake at 375 F for 45 minutes.
Printable Recipe

Simple Grilled Cheese

2010-03-16T20:25:00.000-05:00

I am sure you are questioning me right now. Grilled cheese Elizabeth? You are blogging about grilled cheese? I know there is hardly anything interesting about grilled cheese. But the fact is, we all make these wonderfully simple sandwiches every now again. My husband would (sadly) eat these every week if he could. I do a few small touches to my grilled cheese to make it stand out above the rest. I start with sourdough bread - good quality sourdough. Then I use a mixture of cheeses - havarti which melts in your mouth, Swiss for a stringy quality and American for the taste we all love. Lastly I give the bread a kiss of garlic by lightly rubbing a clove over the bread for a unique grilled cheese experience.

Grilled Cheese
sourdough slices
havarti, sliced
Swiss cheese sliced
American cheese, sliced
butter
fresh cracked pepper
garlic clove cut in half
Take each slice of bread and lightly rub the cut side of a garlic clove over one side. Next butter the garlic side and lightly sprinkle with black pepper. Set griddle pan to medium-low heat and place a slice of bread, buttered side down. Next layer the three different cheeses in amounts to your liking. Add the next slice of bread on top of the cheese (buttered side up). Grill for 2-3 minutes on each side or until golden
brown.
Printable Recipe

Grilled Chicken Salads

2010-03-15T17:28:00.001-05:00

We broke a record yesterday with a high of 64 degrees, proving that spring has sprung in more ways then on our clocks. After a walk around our neighborhood, it was official...springs arrival was confirmed with the smell of charcoal and barbequing which was as thick as the fog we experienced last week. We put some chicken breasts in a bag to marinade, chopped up our favorite salad toppings and fired-up the grill for a light and delicious grilled chicken salad. We grilled extra chicken so that we could have a grilled chicken sandwich for the next day's lunch...yum-o!
Grilled Chicken Salad
4 boneless skinless chicken breasts
1/4 c. lemon juice
lemon zest
3 Tbs. olive oil
1/2 tsp. salt
1 tsp. pepper
2 cloves of garlic, minced
Place all ingredients in a large ziploc bag and close. Toss bag around until chicken is well coated and refrigerate for 2-3 hours. Grill chicken until internal temperature reaches 165 F on a meat thermometer.
Let rest for 5 minutes and then slice and serve on your favorite salad.
The salad we made tonight:
leafy green lettuce
craisins (my favorite salad topping)
pecans
carrots
green onions
peas
feta cheese

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Beef Stroganoff

2010-03-14T17:19:00.000-05:00

Oh how I have missed blogging! The first couple of days I did not blog I felt a bit of relief since I gained more time in my evenings to get things accomplished. But there is something about staying in a routine that is so comforting to me. I wake - I think of food - I work - I think of food - I cook - We feast - I blog (Repeat). This routine is pretty simple but it feels good to get back in the swing of things. This beef stroganoff was by far Ryan's favorite meal that I have made in a very long time. I have to agree with him. The earthy flavors of onions, mushrooms and beef are given the chance to truly develop after slow-cooking together and then at the end they are touched with a bit of sour cream for a surprise tang.

Beef Stroganoff
1 lb. stew meat
8 oz mushrooms, sliced
2 Tbs. shallots, sliced
15 oz. can beef broth
salt/pepper
1/2 tsp. steak seasoning
4 Tbs. flour
3/4 c. sour cream
egg noodles
Parmesean cheese (optional)
In a heavy casserole pan add stew meat, mushrooms, shallots, seasoning and broth. Bake covered at 350 for 90 minutes stirring occasionally. After cooking for 90 minutes, add flour and stir well. Place back in the oven and bake an additional 15 minutes. Next add sour cream and cook an additional 5-10 minutes. Serve over cooked pasta. Top with shredded parmesean.
Tip: This recipe could also be prepared in a crock pot.
Printable Recipe

2010-03-03T18:14:00.000-06:00

To my faithful readers, I apologize for my lack of blogging. I am busy stirring up an exciting new food business. I am taking a two week break from posting so that I can get everything in order. Stay tuned for more exciting news to follow!!

Chicken Salad Croissants

2010-02-25T12:49:00.000-06:00

I think this chicken spread is for a croissant in the same way that butter is for bread. I can not think of anything I would rather enjoy on a soft and flakey croissant. If you are making this for a group of people a rotisserie chicken works well for your meat. In this case, I wanted to make a little different sandwich to pack in our lunches for work so I used canned white chicken breast. (I keep canned chicken breast in my pantry solely for this recipe.) I scooped the chicken salad and placed it between two leaves of lettuce so that my croissant would not get soggy during the day. Give your sack lunch a facelift with this yummy chicken salad croissant!
Chicken Salad Spread
small can of white chunk, chicken breast
3 Tbs. onion, diced
salt/pepper
1/4 tsp. paprika or "Salad Supreme Seasoning"
1 Tbs. roasted red pepper, diced
1/4 c. Miracle Whip dressing
2 Tbs. shredded cheddar cheese
Drain chicken and shred with a fork in a small bowl. Add onion, seasoning, red pepper, dressing and cheese and mix well. Refrigerate. Serve on croissants, bread or a wrap.
Tip: If you like a little crunch, you could also add a little diced celery.
Printable Recipe

Potstickers

2010-02-23T19:05:00.001-06:00

This was our first adventure in potstickers. A package of round potsticker dough caught my eye in the produce section and I bought it not knowing what it would lead to. I read a lot of recipes and found that pretty much anything goes when it comes to the filling of these delicious dumplings. All of the recipes seemed to have cabbage, onion and ginger in common and the rest is for your imagination. I used every item in my house that seemed asian inspired. (Well everything that is, besides the Italian sausage!) They were a little time consuming to assemble but once we got the hang of it, it was easy. Next time I make these I am going to double the batch and freeze the potstickers right after sealing them closed. That way, we can quickly add these tasty treats to any meal.
Potstickers
2 Italian sausage links, casings removed
1/4 head of cabbage, thinly sliced
1 carrot, shredded
1/2 onion, finely chopped
1 clove of garlic, minced
2 Tbs. fresh ginger, minced
2 Tbs. sweet and sour sauce
1 Tbs. honey mustard
2 Tbs. soy sauce
1/2 tsp. pepper
1 tsp. sesame seed
1/2 tsp. crushed red pepper flakes
1 egg
1 pkg. round potsticker skins
vegetable oil for pan
1 c. chicken broth
Break up sausage into small pieces by stirring while browning over medium heat until cooked through. Drain sausage and set aside. In a medium bowl combine cabbage, carrots, onions, garlic, ginger, sweet and sour sauce, mustard, soy sauce, pepper, sesame seed, red pepper flakes, egg and cooked sausage. Take potsticker rounds and brush edge with water. Take a tablespoon of filling and place in the center of the dough. Fold dough over to create a half-moon shape and seal your potsticker by pressing dough together with your fingers. Make up all of your dumplings. You may have to place a damp paper towel over your dough to keep it pliable. (My recipe made about 30 potstickers.) Heat a large skillet pan to medium-high heat and lightly coat with vegetable oil. Working in batches, place potstickers in pan with the sealed side up (you may have to lightly press down to form a flat bottom so they don't tip over). Cook for 2-3 minutes or until lightly browned. Turn dumplings to the side and brown for a minute more. Add about 1/3 c. of chicken broth or enough to cover the bottom of the pan and place a lid over the pan. Steam cook for an additional 2 minutes and serve with your favorite dipping sauce. I like to mix soy sauce with a little bit of honey mustard and crushed red pepper flakes.
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Roasted Golden & Sweet Potatoes

2010-02-22T20:19:00.000-06:00

Roasting vegetables is a method of cooking that I never experienced until a couple of years ago. (I am not sure how this is possible!) One bite and I was hooked. You take any vegetable, drizzle it with olive oil and season with salt and pepper. Place in the oven and out comes wonderfully roasted vegetables. My friend Carol gave me the idea to mix sweet potatoes with golden yellow potatoes. The rich potato flavors have a chance to shine through. No need for gravy or butter with this dish - these potatoes are packed with natural caramelized flavor and can hold their own on any table.
Roasted Golden & Sweet Potatoes
2 sweet potatoes
2 golden potatoes
1 sweet yellow onion
approx. 3 Tbs. olive oil
salt & pepper
Preheat oven to 400 F. Peel and slice potatoes into wedges and place on a baking sheet. Cut onion into large chunks and add to potatoes. Drizzle vegetables with olive oil and season with salt and pepper. Toss until everything is coated. Bake for 40-50 minutes, stirring occasionally.
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Pumpkin Spice Bread

2010-02-21T18:44:00.001-06:00

On a quest to find the best pumpkin bread, my mom gave me this recipe. Since pumpkin is best enjoyed in the fall and winter months I am in a hurry to enjoy all of the winter season foods before it starts to warm up. The ginger, cinnamon, nutmeg and cloves are the perfect blend of spices - use good quality spices and freshly ground nutmeg for the best end-result. This pumpkin bread is complimented best with a hot cup of coffee or latte in the morning. Make this on a Sunday so you can brighten up your Monday morning!

Pumpkin Spice Bread
1 c. butter
3 c. sugar
4 eggs
3 1/3 c. flour
2 tsp. baking soda
½ tsp. baking powder
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 tsp. ginger
½ tsp. cloves
2/3 c. water
2 c. canned pumpkin
1 c. nuts (optional)
3/4 c. raisins (optional)
In a large bowl, cream butter and sugar until fluffy. Add eggs and mix well. In a separate bowl, combine all dry ingredients. Add dry mixture alternately with water and pumpkin. Mix well. Stir in half of the chopped nuts and the raisins if using. Grease two loaf pans and divide batter between the two pans. Sprinkle remaining 1/2 c. nuts over batter. Bake at 350 for 55-60 minutes. (15-20 minutes more)
Tip: Freezes really well!
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Chicken Piccata

2010-02-18T19:03:00.001-06:00

I love lemons. I love how they transform boring water into a refreshing drink; I love that they smell fresh and clean; I love that you can use both their juice and their zest to make a meal pop; and I love that they create a flavorful sauce for Chicken Piccata! I have started to keep lemons on-hand and I’ve found that the more I buy, the more ways I think of using them. Tonight’s menu is not the traditional chicken piccata because I couldn’t find capers at my grocery store (I had to use artichokes instead) but it was still delicious. The lemon sauce is tangy and buttery all in one bite. We enjoyed having the sauce with our broccoli as well. When life gives you lemons…be sure to make chicken piccatta, it is bound to lift your spirits.

Chicken Piccata
2 boneless skinless chicken breasts
salt/pepper
1 tsp. dried parsley
3 Tbs. flour
1 egg
1 tsp. flour
¾ c. bread crumbs
2 Tbs. olive oil
3 Tbs. unsalted butter
¼ c. freshly squeezed lemon juice (1-2 lemons)
½ c. chicken broth or white wine
1 tsp. lemon zest (about ½ lemon)
small can artichoke hearts
Place chicken breasts in a large plastic zip bag. Using a mallet or rolling pin, pound chicken to 1/4” thickness. Add flour into bag and gently toss to lightly coat chicken. In a shallow bowl, blend egg and water, set aside. In another bowl add bread crumbs and season with salt, pepper and parsley, set aside. Coat skillet pan with olive oil and heat to medium. Using tongs, dip floured chicken into egg mixture and then coat in bread crumb mixture. Place breaded chicken in skillet and cook for 4 minutes on each side or until cooked through. Remove chicken from pan and place on a plate. Wipe out excess flour and oil from pan with a paper towel and start sauce. Melt butter and add lemon juice, broth and lemon zest and simmer in skillet pan for 5-10 minutes until sauce reduces slightly. Add artichoke hearts and chicken back to the sauce and heat. Serve with pasta or mashed potatoes.
Adapted from Ina Garten, Barefoot Contessa
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Ultimate Grilled Potatoes

2010-02-16T20:33:00.001-06:00

There is a heat wave is Minnesota today (a balmy 35 F) and everyone seems to have a little extra spring in their step. With the sun shining bright we had to do a little grilling for dinner. (First we had to dig the grill out of a snow bank!!) Tonight's menu - steaks and my very favorite grilling side dish: Ultimate Potatoes. These are everyone's favorite and I hate to admit that I'd choose a plate of these potatoes over a good steak any day. The Potato's best friends: bacon, cheese and sour cream (need I say more) all come together in a tin foil baking vessel that makes for easy clean-up. Ultimate Potatoes are the perfect compliment to anything you cook on the grill! (If your grill is too buried in snow, you can always place your tin foil package on a baking sheet and bake at 375 for 45-60 minutes.)
Ultimate Potatoes
6-8 russet potatoes, peeled and cut into uniform pieces (about 4 cups, chopped)
4 slices of bacon, chopped (excess fat trimmed off)
small onion, diced (about 1/4 c.)
2 Tbs. olive oil
1/2 tsp. freshly ground pepper
1/2 tsp. seasoned salt
1 tsp. freeze dried chives (fresh if you have)
1/2 c. shredded cheddar cheese
1/4 c. sour cream
Create a base from tin foil at least two layers thick and about 2' in length. Lightly spray center of tin foil with cooking spray. Combine diced potatoes, bacon, onions, olive oil, pepper, salt and chives in a medium bowl and pile on prepared tin foil. Cover potatoes with tin foil (using extra if you need) and press foil to form a very good seal. Place tin foil on grill rack and cook over a medium flame for about 20 minutes. Flip tin foil package over and grill the other side for an additional 15-20 minutes. Before serving, top with cheddar cheese and sour cream.
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Simple Scallops & Crab Legs

2010-02-15T19:41:00.000-06:00

Growing up and living in the Midwest, seafood naturally becomes a food that is usually enjoyed on special occasions. I do not consider myself a huge seafood fan but if cooked well I think it can be delicious. Unfortunately there just aren't enough places where you can order great seafood at an economical price. For this reason, we decided to try scallops and crab for a special dinner in our very own kitchen. I was nervous since my pans have never seen a scallop and my hands have never touched a crab. Live food was definitely out of the question - I am not that brave - so we bought pre-cooked snow crab legs from our butcher. People of Minnesota: if you have not tried cooking these ingredients in your kitchen you are missing out! They were ridiculously easy to prepare and they tasted like a four star restaurant. All you need for a fabulous meal is good quality seafood, lemon and of course butter!
Simple Scallops
6 large sea scallops (or 2-3 per person)
sea salt
freshly ground pepper
2 Tbs. canola or vegetable oil
2 Tbs. melted unsalted butter
Juice of 1/2 a lemon
In a small bowl, melt butter and add lemon juice. Set bowl near a heat source to keep warm while preparing scallops. Using a paper towel, pat dry your sea scallops. Generously season with salt and pepper. Heat a large skillet add vegetable oil and heat to medium-high. Be sure your pan is hot and then place scallops using tongs into the pan. Let scallops cook untouched for 90 seconds on one side. Now turn scallops over and cook an additional 60-90 seconds or until a dark brown crust has formed. Transfer on to a serving plate and top with lemon butter - Enjoy!
Note: Do not use olive oil as it will smoke under the high heat. Scallops only take a few minutes to cook so before starting, have the rest of your menu ready to go.

Snow Crab Legs
Fresh or frozen snow crab legs - precooked
2 Tbs. sea salt
1 Tbs. whole peppercorns
6 c. water
Unsalted butter, melted
Lemons
In a large stockpot bring water, salt and pepper to a rolling boil. Add crab legs and cover. Boil-steam legs for 7 minutes or until heated through. Promptly remove and serve with melted lemon butter.
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Tropical Cherry Dessert

2010-02-14T21:05:00.000-06:00

Happy Valentines Day! Ryan and I decided to celebrate a "night-in" for the holiday. We had a wonderful dinner (see tomorrow's posting) and finished it off with a delicious dessert. I wanted to make something sweet but I didn't want to spend a lot of time in the kitchen. My family calls this Dump Cake because all you have to do is dump all of the ingredients into a pan and bake. (I call it Tropical Cherry Dessert because it sounds just a little more appetizing.) This dessert reminds me of a cherry cobbler. (You can also use blueberry pie filling if you'd like.) The pineapple and cherry are sweet and tart and the coconut and pecans add the perfect amount of crunch. Enjoy Tropical Cherry Dessert with the ones you love!!
Tropical Cherry Dessert
2 - 21 oz cans cherry pie filling
1 - 20 oz can pineapple chunks, drained
1 box white cake mix
1 c. coconut flakes
1 c. finely chopped pecans
3/4 c. melted butter
Preheat oven to 350 F. Lightly grease a 9x13 pan with cooking spray. Layer ingredients in the pan in the order given. Bake for one hour. Store in the refrigerator.
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Spiral Stromboli

2010-02-11T21:01:00.002-06:00

So by now, I feel like I've shared most of the Vossen classics with all of you. If I wasn't blogging we would begin to rotate my past recipes through again as I'm sure many of you do in your kitchens. Since my goal is to inspire new kitchen ideas I am forced to go back to my lovely cookbook collection and pick out new material. Since I love looking at new recipes this is a fun chore for me. Tonight I had a short window of time to cook in so this Spiral Stromboli was a perfect recipe to try. It is part sandwich - part pizza and completely delicious. I loved the roasted red pepper and I think onion and olives would also be good in this. We dipped our stromboli in a heated marinara - yum!

Spiral Stromboli
(Adapted from Taste of Home, The Busy Family Cookbook)
1 tube refrigerated crusty French bread
3/4 c. mozzarella
3/4 c. cheddar cheese
1/4 lb. thinly sliced deli turkey
1/4 lb. thinly sliced deli ham
1/4 c. sliced roasted red peppers
1/4 tsp. basil
1/4 tsp. parsley
1/8 tsp. garlic powder
1 Tbs. olive oil
Carefully unroll bread dough on an ungreased baking sheet making a large rectangle. Leaving a 1/2" border around the sides of the dough, fill the dough with the cheese, topped with the meat and then the pepper and seasoning. Starting with a long side of the dough, roll up into a loaf and tuck the sides in as you go and pinch any seams together to seal the toppings in. Place the seam side down on your baking sheet and drizzle with olive oil. Sprinkle with a little parmesan cheese (optional). Bake at 375 F for 30-35 minutes. Slice and serve with marinara sauce.
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Orange Smoothies

2010-02-10T18:52:00.000-06:00

I am guessing many people already have the mock Orange Julius recipe but if there is just one person I reach who does not, sharing this recipe is worth the effort. (Also, maybe you have this recipe and have forgotten how great these orange smoothies really are.) We usually have these with breakfast for the holidays and we also like to have them for a night-time treat. I tried to spruce the original recipe up a bit but adding cream and orange zest. My advice to you is not to go there - the original recipe is better and easy. If you keep orange juice concentrate in your freezer than you will probably have all the items you need for a winter-pick-me-up in a glass.
Orange Smoothies
6 oz. frozen orange juice from concentrate
1/3 c. sugar
1 c. milk
1 c. cold water
1 tsp. vanilla
12-15 ice cubes
Add all ingredients to your blender and mix until smooth. (Easiest recipe I've posted thus far.)
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Chicken & Mushroom Fettuccine

2010-02-09T19:26:00.000-06:00

I've made several versions of Chicken Fettuccine and I have never found a recipe that is good enough to be one of my standards. I have a Taste of Home cookbook that pulls together recipes that people have sent into the magazine over the years. I like this cookbook even though the food is usually nothing fancy but I figure if someone took the time to write it in to be published that the recipe has to work for their family. This pasta dish was so easy and very tasty. I love that the sauce can be made in the same time it takes to boil water and cook your pasta. I baked some chicken last night and had it already shredded and ready to go. You could also use canned chicken breast if you really wanted to simplify this meal.
Chicken & Mushroom Fettuccine
(Adapted from Taste of Home, The Busy Family Cookbook)
8 oz. fettuccine
1/2 c. sliced mushrooms
3-4 cloves of garlic, minced
3 Tbs. butter
1 c. shredded chicken
3/4 c. milk or half & half
1/2 tsp. pepper
1 tsp. parsley
3/4 c. shredded Parmesan cheese
Heat salted water in a large pot and boil pasta until al dente. Meanwhile, in a large pan, melt butter over medium-low heat and add minced garlic and mushrooms. Cook until tender, about 5 minutes. Add chicken, milk, pepper, parsley and Parmesan cheese and cook on low temperature until heated through. Add cooked pasta to white sauce and serve topped with additional Parmesan cheese.
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PB Chocolate Cookie Sandwiches

2010-02-08T20:39:00.000-06:00

When I was younger, my mom let me write notes in her cookbooks after we made something. (I always felt a little scandalous being able to write in a book.) If something turned out great, I'd write "wonderful" if something turned out bad, I'd say, "never make again!!" We'd also make notes about how many a recipe feeds or how long something takes to make. It is so fun to page through a cook book and find my ten-year old handwriting telling me never to make saltine cracker bars on Good Friday because we can't have sweets on that day and the temptation is too great. I kept this tradition going when I got married and I encourage you to start it in your family. After many years you'll have a family journal that will be worth passing on to your grandchildren. Ryan paged through a cookbook and picked out these Chocolate Peanut Butter Cookies to try. Next to the recipe I wrote "Very good! Next time make cookies a little smaller and make extra peanut butter filling."
PB Chocolate Cookie Sandwiches
(Adapted from Williams-Sonoma Cookies)
3/4 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. plus 3 Tbs. flour
1/2 c. cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
Peanut Butter Filling
4 Tbs. butter, softened
3/4 c. creamy peanut butter
3/4 c. powder sugar
1 tsp. vanilla
In a stand mixer, beat butter until fluffy. Add sugar and beat until smooth. Add eggs and vanilla and mix until blended. In a separate bowl, combine all dry ingredients. Slowly add them to the butter mixture and stir until just incorporated. Refrigerate the dough at least 2 hours! Line baking sheet with parchment paper or lightly grease. Scoop dough in small 3/4" balls and place 2" apart on a baking sheet. Bake at 375 F for 10-11 minutes. Carefully transfer on a cooling rack and let cool. Meanwhile, prepare peanut butter filling by mixing all ingredients in a medium bowl until smooth. When cookies have cooled, spread the flat side of the cookie with peanut butter filling. Top with a second cookie and press together to make a sandwich. Store cookies in the refrigerator.
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Mini Reuben's

2010-02-07T19:42:00.000-06:00

Is anyone else finding it hard to watch the Super Bowl?? Obviously, I am if I'm blogging while it is on. Sure the commercials are entertaining but for our house, the food may be the highlight of the night. My mother-in-law brought her famous mini reubens which are so cute and a perfect dish to bring to any party. There were a couple of people at our Super Bowl party who had never had sour kraut before and they bravely tried these reuben's and really liked them. Any petite bread with meat and melted swiss cheese has to be good.

Here's to next year's football season!
Mini Reuben Sandwich
1/4 lb. sliced corn beef
Cocktail pumpernickel bread
1 small can sour kraut
1/4 c. Thousand Island dressing
1/4 lb. swiss cheese slices, quartered
Preheat oven to 375 F. Place 16-20 slices of pumpernickel bread on a baking sheet and spread with a teaspoon of Thousand Island dressing. Place sliced corn beef on each bread; top with a tablespoon of sour kraut and then swiss cheese. Bake for 8-10 minutes.
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Bean Soup

2010-02-06T12:44:00.001-06:00

My dad has convinced me that the best way to cure the common cold is with an extraordinary bowl of soup. While I have exhausted our medicine cabinet this past week, in the back of my mind, I knew I just needed to make time for some soup to kick the the cold that I have. Finally, I spent my Friday night making a delicious bean soup. I have ordered bean soup while dining out but I've never made it myself. It is usually made with ham, but I tried using smoked beef (Ryan's request). It was so fun to be in the kitchen adding a little of "this and that" and tasting to determine what was going to work well in my soup. A couple of hours later, I had savory soup made up of fifteen different beans, carrots, celery, onion, garlic and a touch magic healing power.
1 lb bag of dried beans*
2 Tbs. olive oil
2 large carrots, sliced
3 celery stalks, sliced
1 large onion, diced
8 1/2 c. water
4 oz can chicken broth
1/4 c. ketchup
1 1/2 tsp. savory leaves
2 chicken bouillon cubes
1/2 tsp. white pepper
salt/pepper
1 tsp. chili powder
1/2 tsp. paprika
2 Tbs. apple cider vinegar
1 lb. smoked beef sausage, cubed
The night before making the soup (at least 8 hours), place the dried beans in a large bowl and generously cover in water. After they have been hydrated, drain water and rinse. In a large pot, heat olive oil over medium-high heat and saute carrots and celery for 5 minutes. Add onion, water, chicken broth, ketchup, savory, bouillon, salt, pepper, chili powder and paprika. Simmer over medium-low heat for 1 1/2 hours stirring occasionally. Add cubed smoked sausage and vinegar and simmer 30 minutes more. Soup will thicken as it simmers and you may have to add additional liquid (water or broth) to reach the consistency you like.
*I used a "15 bean soup" bag but I threw out the seasoning packet that was included and made my own.
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Saltine Cracker Bars

2010-02-03T18:22:00.001-06:00

When I was growing up we made a batch of cookies or a pan of bars every couple of days so we always had sweets on hand to offer company. Now that I look back at it, that seems very excessive but we had a lot of visitors and my mom never had store-bought goodies on hand. These saltine cracker bars were everyone's favorite. They have a caramel sauce that can be made in a hurry and they don't require any baking. They remind me of a Twix bar with a salty crust and a chocolate-peanut butter topping. I like to store these in the refrigerator since the chocolate topping can get a little soft at room temperature. Whip up a pan of saltine cracker bars next time you have guests coming over and I promise you they will come again.
Saltine Cracker Bars
24 saltine crackers
2/3 c. sugar
1/2 c. brown sugar
1 (heaping) c. crushed graham crackers
1/4 c. milk
1/2 c. butter
2/3 c. smooth peanut butter
1/2 c. chocolate chips
1/2 c. butterscotch chips
Grease a 9x13 pan. Assemble saltine crackers along the bottom of the pan to form a crust. In a medium saucepan, combine sugars, graham crackers, milk and butter. Stir and cook over medium heat until mixture comes to a low boil. Boil for 5 minutes, stirring constantly and then remove from heat. Carefully, pour caramel sauce over saltine crackers. Let cool. In a small saucepan, melt chocolate chips, butterscotch chips and peanut butter. Spread over caramel layer and refrigerate.
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Crock Pot Roast Beef Sandwich

2010-02-02T19:24:00.001-06:00

This morning I woke up and still didn't know what our menu would be for the night. (I usually plan a little better than this.) I had a beautiful pre-seasoned beef roast in my freezer so I called upon my slow-cooker to do all of the work for me. I had this roast ready to go in 5 minutes before having to leave for work. When I got home, all I had to do was toast my ciabatta rolls. This roast beef is tender and flavorful. We topped our sandwiches with swiss cheese and then dipped them in the broth that the beef cooked in all day. I order my beef roast with a rub already on it from my butcher but if yours is not seasoned you can add your own rub of salt, pepper, garlic powder, paprika, etc. These roast beef sandwiches are a fabulous alternative to your traditional crock pot meal.
Crock Pot Roast Beef Sandwich
5 lb seasoned boneless beef roast
1 large yellow onion - quartered
5 whole garlic cloves
1/4 c. ketchup
1/2 c. red wine vinegar
1/4 c. worcestershire sauce
1 Tbs dijon mustard
Place all ingredients in a medium Crock-Pot. I set mine on low for 10 hours.
Ciabatta rolls
Swiss cheese slices
Slice ciabatta rolls in half and bake on a half sheet at 375 for 3-5 minutes until toasty. Place a slice a swiss cheese on each roll and pile the shredded roast beef on top.
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Crunchy Noodle Salad

2010-02-01T19:51:00.000-06:00

I love having cold pasta salads in the summer. They are easy to make, they keep well in the refrigerator, and they can be served as a side dish or as a light meal by themselves. I know it is far from summer, but as we begin February with a week of forecasted snow, a summer inspired meal is the easiest way to transport youself to a warmer season. This pasta salad is Ina Garten's - I followed her recipe pretty closely, making only a few changes to suit what I had on hand. This dish reminds me of a stir-fry since the sugar snap peas and the peppers are crunchy. The noodles are Asian-inspired with a creamy peanut butter sauce that I thought would challenge our pallets since we usually only enjoy peanut butter on toast and in our cookies. We loved this salad!! I made this to be served with grilled sandwiches but this has enough substance and a enough pizzazz to be served by itself.

Crunchy Noodle SaladRecipe from Ina Garten

1/2 pound thin spaghetti or angel hair pasta

1 pound sugar snap peas - I had to use frozen but fresh would be best
1 cup canola oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 green onions, sliced
3 tablespoons chopped fresh parsley leaves
In a large pot, boil salted water and cook pasta 7-9 minutes or until al dente. Drain and rinse with cold water, set aside in a large bowl.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas and cook for 3 to 5 minutes, until crisp tender. Rinse sugar snap peas with ice water and drain. Add peas, sliced peppers and green onions to the pasta bowl.
For the dressing, in a medium bowl, whisk together the oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
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Cupcakes That Fill Themselves

2010-01-31T14:53:00.000-06:00

Cupcakes-that-fill-themselves have become a birthday tradition in the Genereux family. I believe the recipe originated from our country church cookbook. As children, these are the cupcakes my mom would make to send to school with us on our birthday. As adults, these cupcakes are still requested for birthdays and special occasions. When we were invited to our friend's birthday party this week, I thought these cupcakes would be the perfect treat to bring. What makes them so special is that they look like your basic chocolate cupcake, but once you bite into one, you discover a cream cheese and chocolate chip filling that resembles a burst of cheesecake. They are perfectly topped with cream cheese frosting (and a birthday candle).
Cupcakes that Fill Themselves
1 box chocolate cake mix, batter prepared as directed
1 8oz block cream cheese, softened
1 large egg
1/3 c. sugar
1 tsp. vanilla
1 c. mini chocolate chips
In a large bowl, prepare chocolate cake mix as directed on box. Set chocolate cake batter aside. In a medium size bowl, beat cream cheese, egg, sugar and vanilla until fluffy. Fold in chocolate chips. Place cupcake liners in your cupcake pan and scoop a tablespoon of the chocolate batter on the bottom of each. Next scoop a tablespoon of the cream cheese mixture on top of the chocolate layer. Finish by scooping a heaping tablespoon of the chocolate cake batter for the last layer. Bake at 350 F for 20 minutes. (Makes 24 cupcakes)
Cream Cheese Frosting
4 oz cream cheese, room temperature
1/4 c. butter, room temperature
4 c. powdered sugar
2-3 Tbs. milk
1-2 tsp. vanilla
Beat all ingredients in a large bowl until fluffy. You will have to add milk and powdered sugar as needed to achieve perfect consistency.
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Sweet Potato Pancakes

2010-01-28T20:27:00.000-06:00

Like many days, I sat during my lunch break today wondering what to make for dinner tonight. I was torn. I really felt like breakfast-for-dinner (a meal that seems like a treat when you make it about once a month). On the other hand, I had these sweet potatoes sitting in my pantry and I knew they weren't getting any younger. Then it dawned on me, "could it be...could my breakfast-for-dinner and my pretty sweet potatoes co-exist in one harmonious meal?" A quick google search later and I had sweet potato pancakes (courtesy of Joseph's on FoodNetwork.com). I added pecans to the batter because I love a pancake with a little crunch. These were slightly sweet and simply beautiful. The cinnamon and nutmeg add a warmth that tastes a lot like autumn. Try these pancakes for dinner or a weekend brunch!

Sweet Potato Pancakes
2 c. flour
4 tsp. baking powder
2 Tbs. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 c. milk
2 eggs
4 tsp. melted butter
1 sweet potato, cooked until tender, peeled and pureed (about 1 cup)
1/2 c. chopped pecans (for topping)
In a large bowl combine dry ingredients. In a separate bowl blend the liquid ingredients, including the sweet potato. Pour liquid ingredients over dry and mix until just combined. (Batter will be slightly lumpy.) Heat electric skillet to 350 F. Butter skillet and using a 1/2 c. measuring cup, ladle pancakes unto skillet. Sprinkle each pancake with pecans. Wait for pancake to form bubbles on the surface and flip. Cook until golden brown.
Adapted from FoodNetwork.com
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Creamy Baked Chicken

2010-01-27T20:08:00.001-06:00

Creamy baked chicken in a one-pot-wonder that can easily be put together for a week night meal in a hurry. It could also be assembled a day in advance and then baked the next day if you are really short on time. This is a classic "pantry meal" for us. I always have the ingredients for this on hand so when I do not have time for the grocery store, I have all of the components to a hot meal in my pantry (and freezer). This chicken is moist, the gravy is tasty, and the stuffing adds a crunchy topping that is unexpected (and my favorite part). I have also topped the chicken with crushed croutons when I don't have stuffing on hand. I always serve this chicken on a bed of mashed potatoes since it bakes in a rich gravy. Creamy baked chicken is not only simple to prepare on a Wednesday night, it is a downright delicious pick-me-up in the middle of the week.
Creamy Baked Chicken
4 boneless, skinless chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 1/2 c. coarsely crushed seasoned stuffing mix (i.e. Stove Top)
1/4 c. melted butter
Arrange chicken in a shallow baking dish. (I use a 9x9 glass pan.) Place a slice of swiss cheese on each piece of chicken. Stir the soup and wine together in a small bowl and pour over chicken. Sprinkle stuffing mix over the chicken. Evenly drizzle with melted butter. Bake uncovered at 350 F for one hour. Serve with mashed potatoes.
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Good Spaghetti Sauce

2010-01-26T20:02:00.000-06:00

It is easy to make delicious spaghetti sauce in the summer when ripe tomatoes are plentiful. But in the winter, I make a semi-homemade sauce that uses 2 cups of already prepared marinara sauce and then I soup-it-up with a bunch of extras that make it taste homemade and authentic. This sauce is robust and hearty. I like to use ground beef in my spaghetti with just a little Italian sausage. I buy Italian sausage links in bulk and then separate them into small bags and freeze them. That way I can add sweet Italian sausage in small amounts to my lasagna, pizza, pasta, etc.
Good Spaghetti Sauce

1 lb. ground beef

2 Italian sausage links, casings removed (about 1/4 lb.)
1/4 c. olive oil

1 sm. onion, diced

1/2 red bell pepper, diced (about 1/4 cup)

2-3 cloves of garlic, minced

salt/pepper

1/4 tsp. savory

1/2 tsp. basil

2 tsp. parsley

15 oz. tomato sauce

1/4 c. red wine

2 c. marinara sauce

In a large skillet, brown ground beef and Italian sausage. Drain excess fat and set aside. In a large pot, heat olive oil over medium heat. Add onions, pepper and garlic and saute for 5-6 minutes or until tender. Add remaining ingredients to the pot and simmer on low for 15 minutes. Add ground beef and sausage and simmer 15 minutes more. Serve over cooked spaghetti noodles.
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Chocolaty Goodness Cookies

2010-01-25T17:50:00.000-06:00

Any time I have a dentist or doctor appointment, I spend my time in the waiting room immersed in the variety of food magazines lying around. I always bring a pen and paper because I never know when a recipe may catch my eye. These cookies are the result of this process. I couldn't tell you what food magazine they came from, but I do know that they are a Paula Deen recipe. These cookies are soft and chewy. The cream cheese helps keep them tasting fresh even a few days after baking - if, that is, they last that long in your household. You will be surprised at how rich they are for only having a few ingredients in them. Although Paula calls them "chocolate gooey butter cookies" we renamed them "chocolaty goodness" in our house because it was the first thing that came out of my mouth when I took my first bite.

Chocolaty Goodness Cookies
Paula Deen's Chocolate Gooey Butter Cookies - slightly altered
1 box dark chocolate cake mix (dry)

1 large egg

1/2 c. butter, softened
8 oz. cream cheese, softened

1 tsp. vanilla

1 c. sugar

In large bowl, beat cake mix, egg, butter, cream cheese and vanilla until well mixed. Dough will be stiff. Roll dough into balls and coat in sugar. Place chocolate balls on a sheet pan and slightly press dough down with your fingers. Bake at 350 F for 8-10 minutes. Cookies will seem very soft but will set after cooling.

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Chicken & Wild Rice Soup

2010-01-24T13:56:00.001-06:00

This is my families' all-time favorite soup. There is always an argument as to how thick this soup should be: my dad likes a thin broth; my husband likes his spoon to stand up in it; I like it somewhere in the middle. You can use more or less chicken broth to get it the thickness that you desire. I think this soup is so popular because it has ingredients that most people are comfortable with. The carrots, celery, chicken and rice soak up the cream making you feel warm and loved as you eat it. You can speed up the cooking process by buying a roasted chicken from your grocery deli and buying your wild rice already cooked and plump in a can. I have been pefecting this recipe for probably the last ten years and I have found that this soup is pretty forgiving. As long as you have most of the ingredients on hand you will end up with a mini masterpiece.

Chicken & Wild Rice Soup
1/4 c. butter
2 c. carrots, sliced
2 c. celery, sliced
1 c. onion
2 cans chicken broth
1 can cream of chicken soup
2 c. half and half or cream
1/2 c. minute rice, white or brown, uncooked
2 c. cooked wild rice
1 sm. chicken, meat cut in medium size chuncks
salt/pepper
1 tsp. parsley
In a large stock pan, melt butter and add carrots and celery. Saute on medium heat for 5 minutes. Add onions and continue to saute and stir occassionaly for 5 minutes more. Add chicken broth and simmer until vegetables are tende but not too soft. Add cream of chicken, cream, minute rice, wild rice and seasoning. Simmer on low for 15 minutes. Add chicken and heat through.
Suggestions:
If you don't have cream, add another can of cream of chicken or mushroom soup and use 1 c. milk
If you want to thicken your soup, add more minute rice
If it needs more flavor, add a couple of Tbs. worchesteshire sauce
I like to use a cooked chicken from my grocery store but I have also cooked 2 fresh or frozen chicken breasts or a large can of shredded chicken
Freeze leftovers for a quick work lunch
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Game Day Potato Skins

2010-01-21T21:36:00.003-06:00

Last week I made these bacon-cheddar potato skins for the Vikings game. Since I know almost all of Minnesota will be hosting or attending some sort of football party Sunday night I thought I would pass this recipe on for others to enjoy. Thanks to some bacon grease (sorry - but it works so well) the skins come out nice and crisp. I topped mine with bacon, cheddar cheese and green onions but you can do various toppings. I should tell you that they are kind of a process to make with three different baking steps, but I did most of the work on Saturday so that on Sunday all I had to do was bake them a final time and cheer for Brett Favre - Skol Vikings!
Crispy Potato Skins
8 small - medium sized russet potatoes
8-10 strips bacon, diced
4 green onions, diced (green stem included)
3 Tbs. butter
2 c. shredded cheddar cheese
salt/pepper
seasoned salt
1/2 c. sour cream (optional)

Wash potatoes and pierce 4 times with a fork. Bake at 375 for an hour or until soft. Meanwhile, cook bacon and then drain grease. Keep a small amount of grease for later. When potatoes are cooked and cooled slightly, cut in half, lengthwise and scoop out center of potato, leaving about a 1/4" of potato with the skin. Discard center or use for mashed potatoes. Brush the bottom, skin side of the potato with bacon grease and place on baking sheet. Now brush the center part of the potato with melted butter and season with salt, pepper and any other favorite seasonings. Bake at 425 F for 8-10 minutes. Fill potato boats with bacon, cheese and green onion. (If making in advance, you can now refrigerate filled potato skins and bake the next day). Place filled potato skins on baking sheet and bake at 425 for 5-10 minutes or until cheese is melted and skins are crisp. Top with sour cream if using.
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Ina's Garlic Ciabatta Bread

2010-01-20T20:52:00.001-06:00

Up until now I have only made garlic bread one way. Up until now I have thought of garlic bread as a minor detail - just something necessary when making spaghetti or lasagna. Up until now I did not consider myself a big fan of garlic bread in general. All that changed when I made the Barefoot Contessa's garlic ciabatta bread tonight!! This recipe transforms bread from a boring side, to a meal in-itself. I used fresh parsley (very necessary) but didn't have fresh oregano so I used one teaspoon of dried. The chopped garlic and parsley fill every crevice of the ciabatta bread so each bite is packed with flavor. I obviously made more than garlic bread for dinner tonight but I thought this recipe deserved it's very own posting.

Garlic Ciabatta Bread

(From Ina Garten's, Bake to Basics)

6 garlic cloves, chopped

1/4 c. fresh parsley

2 Tbs. fresh oregano

1 tsp. salt

1/2 tsp. pepper

1/2 c. olive oil

1 lg. loaf ciabatta bread

2 Tbs. butter, softened

Place the first five ingredients in a food processor and chop until minced. In a small saute pan heat the olive oil and then add the garlic mixture. Cook on low for 3-5 minutes - do not let the garlic brown. Remove from heat. Cut the bread in half, horizontally and spoon the oil-garlic mixture on the bottom half. Butter the top half of bread and then place the two halves together again. Wrap in tin foil and bake at 350 for 6 minutes. Carefully remove the tin foil and place directly on the rack and bake for an additional 5 minutes. Enjoy warm!
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Tater Tot Hotdish

2010-01-19T21:15:00.002-06:00

Tater tot hotdish is one of those foods one would probably not make for dinner guests and I'm not sure why. Why are hotdishes, casseroles and goulashes never publicly recognized?? I have never seen them on a menu, my collection of cookbooks is bare of any mention, and I have never been served a hotdish while at someone else's house. This leads us to making the same casseroles that our mothers and grandmothers made before us. Well, I love making them and I love eating them. Meat, potatoes and vegetables all cozied and baked together. It would be perfect for guests since it can be assembled and refrigerated until ready to bake.
I usually make this tater tot hotdish with a frozen vegetable mix, but the last couple of times I've use fresh vegetables and they make a world of difference. Tonight's star was a sweet potato - hearty, slightly sweet and a wonderfully vibrant orange. This meal is perfect for dinner and the leftovers make for an anticipated lunch the next day.
Tater Tot Hotdish
1 lb. ground beef
1 sm. onion, chopped
1 lg. sweet potato, peeled, and chopped
1 c. peas
1 clove of garlic
salt and pepper
1 can cream of mushroom soup
1/3 c. half and half
3 Tbs. ketchup
2 Tbs. Worcestershire sauce
3 c. tater tots
In a large pan, brown ground beef, drain and set aside. Coat pan in olive oil and add sweet potato, onion, garlic, salt/pepper and cook over medium heat until potato is tender (about 5 minutes). Add meat back to the pan and stir in peas, soup, half and half, ketchup, and worcestershire sauce. Place mixture in a baking dish and top with tater tots. Sprinkle with salt and pepper and then bake at 375 for 45 minutes or until tots are golden brown.
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Apple Dew

2010-01-18T19:36:00.001-06:00

Apple dew is one of my favorite "quick" desserts. (The picture doesn't give it justice.) It was the first dessert that I made Ryan when we were dating and he asks for it every time he sees granny smith apples. I like to make this for guests and try to make them guess what is in it. No one has been able to guess correctly because no one would ever think that Mountain Dew is a key component. The crescent rolls are light and crisp and the apples in the center bake until they are as soft as butter. The soda makes for a warm sticky sauce that tastes wonderful over vanilla ice cream.
Apple Dew
2 granny smith apples
2 cans crescent rolls
1 1/2 sticks butter
1 3/4 c. sugar
1 c. Mountain Dew
1/4 tsp. ground cinnamon

Cut, core and peel each apple into 8 slices. Roll out crescent triangles and place an apple slice in the middle of each. Roll up crescent from the widest side of the triangle to the tip. Place each apple roll in a 9x13 baking dish. Meanwhile, in a sauce pan, melt butter and 1 1/2 cups of sugar and cinnamon over medium heat, stirring until melted. Add Mountain Dew, stir until combined and then remove from heat. Pour butter mixture over rolls and sprinkle with remaining 1/4 cup of sugar. Bake at 350 for 50 minutes.
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House Salad with Pancetta & Pears

2010-01-17T20:22:00.001-06:00

Confession: there are times when I feel a little un-inspired in the kitchen. Ninety-nine percent of the time cooking and baking is my pastime, my personal therapy, my passion, my fun. But once in a while it will lean in the direction of a chore. (Do not be worried, these episodes do not last long!) At any rate, tonight we will feast on my go-to meal for when I want something fabulous in less than 15 minutes. I mix every vegetable I have on hand with a bag of lettuce and top with a good dressing. This salad dressing is my co-worker's "house dressing" and after he shared it with me it became ours. It is light and tangy and keeps well in the refrigerator for weeks. I'll list all of the ingredients we used tonight, but anything goes...be as creative as you'd like.
House Salad with Pancetta & Pears
Butter lettuce blend
Cucumbers, sliced
Cherry tomatoes
Frozen peas (they only take 5 minutes to thaw)
Canned chick peas (rinsed)
Cooked pancetta
Pear, sliced
Pecans
Parmesan cheese
House Dressing
Wisk together:
1/3 c. seasoned rice vinegar
1 Tbs. dijon mustard
2/3 c. extra virgin olive oil

Very Berry Sorbet

2010-01-16T10:39:00.000-06:00

We have only had our ice cream machine for a few weeks and we have already made 4 different ice cream creations. Although we are enjoying every bit of it, our waistlines are not so happy. Our temporary solution…homemade sorbet! This Very Berry Sorbet was divine. The strawberries bring the sweet; raspberries add the tangy; and lemons make this dessert oh-so-refreshing. When I take a bite and close my eyes (while standing next to my warm oven) I can see sunny summer days off in the distance. For a sparkling, kid-friendly cocktail, add two scoops of berry sorbet in a glass, then fill with 7-Up or Sprite.

Berry Sorbet
3/4 c. fresh strawberries, hulled and sliced
1/2 c. fresh raspberries
1 c. sugar
Juice of 2 medium lemons
1/2 tsp. lemon zest
1/4 white corn syrup
1 3/4 c. water
In a medium bowl mix berries, sugar, lemon juice and lemon zest. Cover and refrigerate 2 hours. In a blender or food processor, puree berry mixture. Add corn syrup and water and stir until blended. Pour liquid into an ice cream maker and freeze according to the machine instructions.
Note: This sorbet was the perfect after freezing for a couple of hours. After freezing for a night or two it becomes much more hard and required a longer time to thaw to be scoop-able. It was still good but lost that smooth texture that sorbet is known for.
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Chinese Noodle Soup

2010-01-13T19:42:00.002-06:00

I love this soup!! All day long I was thinking of curling up to a steaming bowl of Chinese Noodle Soup. There are two great things this soup has going for it. 1. It can be made in less than a half hour - 20 minutes if you are fast at chopping. The Ramen Noodles speed up the cooking process because they only take a couple of minutes to cook. 2. It is low in fat and loaded with flavor. I use lean ground turkey breast which is a large feat for a girl raised on a beef cattle farm. (I never knew ground turkey breast existed until I was living on my own.) The ginger, green onions, garlic and crushed red pepper flakes are the base of a broth that is slightly sweet and tangy with just a hint of spice. Making and eating this soup was definitely the highlight of my day.

Chinese Noodle Soup
1 Tbs. vegetable oil
1 lb. lean ground turkey

1 bunch green onions, sliced (save some for garnish)

3 tsp. fresh ginger, minced

3 cloves garlic, minced

1/2 tsp. white pepper

1 tsp. crushed red pepper flakes

2 (14 oz) cans chicken broth

1 c. water

3 Tbs. soy sauce

2 Tbs. rice vinegar

2 baby bok choy, (about 2 cups) sliced

1 (3 oz) package of Ramen Noodles (noodles only, not the season packet)

In a large saucepan, heat oil. Add turkey, green onions, ginger, garlic, white pepper and crushed red pepper flakes and cook over medium heat until turkey is no longer pink. Set cooked turkey mixture aside. Add chicken broth, water, soy sauce, vinegar and bok choy to sauce pan and bring to a low boil over medium high heat. Add bok choy and Ramen Noodles and let cook for 2 minutes. Add ground turkey and heat through. Top with sliced green onions.

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Lemon Rosemary Chicken

2010-01-12T20:22:00.000-06:00

After enjoying a wonderfully roasted turkey this past Thanksgiving, I wondered why I utilize this method of cooking only once a year. Lemon Rosemary Chicken is my way to enjoy roasted poultry all year long. I prepare this bird in a similar way that I do turkey, but because of its small size it is much easier since I can marinade in a plastic bag. I pour chicken broth in the bottom of my roasting pan which helps keep the chicken moist and gives me a base for a quick gravy after my chicken is done roasting. When you try this dish, you will find that lemon and rosemary are a chicken's best friend.
Lemon Rosemary Chicken
zest of 1 lemon
juice from 2 lemons
rosemary - 3 sprigs
1/4 c. olive oil
3 Tbs. minced garlic
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. freshly ground nutmeg
1 whole chicken 3-4 lb
1 3/4 c. chicken broth
Combine lemon zest, juice, rosemary, olive oil, garlic, salt, pepper and nutmeg in a gallon size ziploc bag. Add chicken to the bag and marinade 4-6 hours or overnight. In a small-medium roasting pan place chicken on roasting rack and pour 1 c. chicken broth on the bottom of the pan. Bake covered at 350 F for 1 1/2 hours. Then turn the heat up to 425 F and bake uncovered for 15-30 minutes.
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Braided French Toast

2010-01-11T20:11:00.004-06:00

While watching Iron Chef I saw a competitor make french toast using a beautiful loaf of brioche. That was two weeks ago and I still can’t get the image of the delicious bread out of my mind. I looked at my regular grocery store but of course they did not carry it. I find it very disheartening that the average grocery store will devote one entire isle to bread yet none of them are anything special. I want to see sourdough and baguettes that are hollow when you tap them and are rich and chewy in the center. Now, I know I could have trekked out into the cold this weekend to find a bakery that would make a suitable loaf, but instead I decided to warm my house and my spirits in a way that only kneading bread can do. I decided to make challah: a rich, egg-y, buttery, braided bread. This lightly sweetened bread worked perfectly for the french toast I had been dreaming about.

Challah

2 pkg. rapid rise yeast

1 c. warm water (105-115 F)

1/2 c. sugar

3 eggs, plus 1 egg beaten for glaze

5 c. flour

2 tsp. salt

1/2 c. butter at room temperature

In a stand mixer bowl, dissolve the yeast in warm water for 5 minutes or until foamy. Add the sugar, 3 eggs, 4 1/2 c. flour, salt and butter. Attach dough hook and knead 5-7 minutes or until smooth. Form the dough into a ball and transfer into large bowl brushed with oil. Cover with towel and let rise in a warm draft-free spot for 2 hours (dough will double in size). Punch down dough and place on a floured work surface. Cut dough into 3 equal pieces. Lightly knead each ball of dough and shape into 3 ropes a little longer than the length of a baking sheet.

Place 3 ropes of dough on a baking sheet lined with parchment paper. Braid dough and tuck each end under the braid. Cover braided loaf with a towel and let rise again in a warm spot until it doubles in size (45-60 min). Brush the braid with a beaten egg and bake at 350 F 30-35 minutes. Let cool on a wire rack.

Recipe from Williams-Sonoma Essentials of Baking

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Braided French Toast

3 eggs

3/4 c. half and half or milk

1/2 tsp. orange zest

1/2 tsp. vanilla

3/4 tsp. cinnamon

Challah bread

In a shallow bowl, beat eggs. Add milk and seasonings and mix until well combined. Dip thick bread slices into egg mixture and cook in a large skillet or electric skillet that has been brushed with butter. Cook approximately 3 minutes on each side or until golden brown. I like to top with honey butter.

Giada's Sausage, Artichoke & Sun-Dried Tomato Pasta

2010-01-10T20:23:00.001-06:00

As many know, I am a big fan of Giada DeLaurentiis. There is nothing better than having her show playing in the background while I am at home busy in the kitchen. I feel satisfied from just looking at the food she prepares! Needless to say, I was ecstatic to get her first cookbook when it came out, and this is the first recipe I made from it. It is love at first bite. The sun dried tomatoes plump in the white wine and their concentrated flavor is more powerful than if they were fresh. The warm pasta heats the fresh basil and fills the kitchen with the aroma of summer.

Giada's Sausage, Artichoke & Sun-Dried Tomato Pasta
3/4 cup drained oil packed sun dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound sweet italian sausage (casings removed)
1 (8oz) package frozen artichoke hearts
2 large garlic cloves, chopped
1 1/2 cup chicken broth
1/2 cup dry white wine
12 ounces bowtie pasta
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
6 oz fresh mozzarella, cubed (optional)
salt/pepper
Heat reserved oil from tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite size pieces, about 8 minutes. Transfer cooked sausage to a bowl lined with a paper towel to drain excess fat. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun dried tomatoes. Simmer over medium heat until the sauce reduces slightly, about 8 minutes.
Meanwhile, bring a large pot of water with 1-2 Tbs. salt to a boil. Cook the pasta in boiling water until al dente, about 8-10 minutes and drain.
Add the pasta, sausage, 1/2 cup of parmesan cheese, basil, and parsley to the artichoke mixture. Toss until well coated. Stir in the mozzarella, if using. Season to taste with salt and pepper. Top with additional parmesan cheese.
Note: I altered tonight's recipe by adding frozen peas at the end but I don't think I will do that again.
Recipe (slightly altered) from: Giada DeLaurentiis, "Giada's Family Dinners"
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Crescent Roll Hotdish

2010-01-07T20:25:00.002-06:00

This is my older brother's famous dish. I don't know where it originated but I know that Kevin and his roommates ate so much of it in college that I should have bought stock in Pillsbury. I appreciate a good hotdish and this one is a nice change of pace. It only has a few ingredients and it feeds a crowd (hence the college appeal). Tonight we cut the recipe in half and made it in a pie pan which still feeds four. I served green peas with it and they were a perfect pair. I should mention that I made this recipe for a family that I used to nanny for. The day after making it, the 4 year old told me that nobody in their family liked it and they threw the whole thing in the garbage. (I love a preschooler's honesty!) I think of that story and laugh every time I make this now. Regardless of their opinion, my family really likes crescent roll hotdish and I think yours may too.
Crescent Roll Hotdish
2 cans of Pillsbury crescent rolls
1/4 c. sour cream
1 lb. ground beef
1 tsp. oregano
salt/pepper
1 lg. jar spaghetti sauce
1-2 c. shredded colby-jack or mozzarella cheese

Place crescent dough flat and spread a generous layer of sour cream on each triangle. Roll crescent rolls up individually as directed so you have 16 prepared rolls. Set aside. Meanwhile, brown ground beef in a medium skillet and drain excess fat. Stir in oregano, salt/pepper and spaghetti sauce. Pour mixture into a 9x13 pan and sprinkle shredded cheese on top. Place crescent rolls on top of cheese. Bake at 375 for 35-45 minutes or until dark golden brown.
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Cookies & Cream Ice Cream

2010-01-06T21:26:00.001-06:00

I received a very fun "toy" this Christmas - an electric ice cream machine!! An ice cream machine has been on my wish list for the past five years so I was delighted, to say the least. I am already dreaming about future sorbets, daiquiris, and ice cream creations that I will now be able to make. I know not everyone will have an electric ice cream maker on hand. The hand-crank style mixers also work well. My husband has great childhood memories of taking turns mixing a big bucket of ice cream. When I was a kid I was desperate to make homemade ice cream. Without a machine of any kind I had to improvise. I poured my cream mixture into a quart size ziploc bag and then filled a gallon size ziploc bag with ice and about 1/4 c. rock salt. I placed the sealed quart bag inside the ice bag and shook the contents until a soft-serve mixture evolved. It was fun and can work in a pinch, but it was kind of a mess. Whatever your process, enjoy the simple pleasure of making a delicious dessert out of a few basic ingredients.
Cookies & Cream Ice cream
2 c. heavy cream
1 c. skim milk
3/4 c. sugar
1 1/2 tsp. vanilla
8 Oreo cookies, crushed

In a medium bowl, wisk sugar with skim milk until sugar dissolves, about 2 minutes. Add heavy cream and vanilla. Pour into ice cream machine and let mix about 20 minutes or until thickened. Stir in crushed cookies and transfer ice cream into an air tight container. Let ripen 1-2 hours in the freezer. Enjoy!
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Chicken Parmesan

2010-01-05T18:57:00.002-06:00

I know we all love to cook with chicken - it is readily available, economical and can please almost everyone in the family. I buy boneless, skinless chicken breasts in bulk so I need to think of creative ways to use it for dinner. I started making this dish a couple of years ago and I get many requests to make it. It can all be made in one dish which is always wonderful for clean up. I also like that it is easy enough for a week night but elegant enough for dinner guests. I have used homemade marinara and store-bought canned sauce. If you are using canned be sure you are using a good quality marinara (check the list of ingredients and make sure diced tomatoes are the first ingredient listed and not tomato paste). This meal is greatly enhanced if you can use a handful of fresh basil but given the season, dried herbs get the job done. Enjoy with garlic mashed potatoes or on your favorite pasta.
Chicken Parmesan
4 boneless, skinless chicken breasts
1 1/2 c. seasoned bread crumbs
1 tsp. basil
1/2 tsp. parsley
4 garlic cloves, chopped
1/2 c. mushrooms, sliced (optional)
4 Tbs. olive oil
3 Tbs. milk
1 egg
salt/pepper
3 c. marinara
1/2 c. shredded mozzarella
1/4 c. shredded parmesan

In shallow dish, beat egg and milk and season with salt and pepper. In another shallow dish combine bread crumbs, basil and parsley. Using tongs, dip chicken in egg mixture and coat in bread crumbs; dip back into egg mixture and bread crumbs so the chicken is coated twice. Heat large, heavy skillet to medium and add 3 Tbs. olive oil. Place breaded chicken in skillet and cook on medium to medium low temperature for 5-6 minutes on each side or until a dark crust is formed on chicken. Remove chicken and place on a plate. Add a Tbs. more of olive oil into skillet and saute garlic and mushrooms for 3-4 minutes. Carefully pour marinara in skillet and then place chicken on top of sauce. Simmer on low for 5 minutes. Top with cheese and then simmer an additional 5 minutes.
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Homemade Pizza

2010-01-04T19:59:00.002-06:00

I am excited to share my favorite recipe with you. This homemade pizza recipe is probably the one meal that we made the most in the past year. Because our toppings are never exactly duplicated, we enjoy a slightly different pizza every time. Ryan claims this version was our "best yet", but he says this every time I make pizza for dinner. I roll my crust out thin but this pizza dough recipe can also be used for a thick crust. I make a double batch of dough and freeze it for up to 3 months so we can have pizza on the table in less time than it would take to have it delivered. I don't feel like I can give an exact recipe since everybody's pizza preferences are different (some like a lot of pizza sauce, some like a lot of cheese). I will share with you my method and tips for getting the basics and you'll have to experiment from there.

My two secrets for best-ever-pizza:

Get your oven hot: 500 F and always place your pan on the lowest possible rack so the crust gets cooked without burning the cheese.
Oven-roast your toppings: I want everything that goes on my pizza to already be cooked. (with the exception of olives)

Homemade Pizza

Preheat oven to 500 F. Sprinkle baking sheet or pizza pan with cornmeal to prevent the crust from sticking. Roll out dough on a floured work surface until thin and transfer onto prepared pan. Spread a thin layer of pizza or marinara sauce and half of your cheese (I like mozzarella and parmesan). Next add your meat of choice and prepared vegetables (see below). Top with remaining cheese and cracked black pepper. Drizzle the edges with a little bit of extra virgin olive oil and bake approximately 8 minutes - keep a close watch on it since the oven temp is so high.

Pizza Dough: makes two crusts

1 pkg. rapid rise yeast (2 1/4 tsp.)

1/4 tsp. sugar or honey

1 c. warm water (105 - 115 F)

1 tsp. salt

2 3/4 c. flour plus extra for kneading

Mix yeast, sugar and 1/4 c. warm water in a measuring cup and allow to stand until mixture is foamy, 10-15 minutes. Stir together the salt and flour in a large bowl. Pour yeast mixture and remaining 3/4 c. warm water and stir until dough just comes away from the side of the bowl. Knead on a lightly floured surface about 5 minutes and place dough in a separate bowl that is lightly brushed in olive oil. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.
Tip: If you want to make a thicker crust, adjust your oven temperature to 350 F.

Pizza Toppings

Slice all veggie toppings and place on a baking sheet lined in parchment paper. Drizzle with extra virgin olive oil until well coated and season with salt and pepper. Bake at 375 for 30-40 minutes or until caramelized. Toppings that I roast: onions, garlic, green and red peppers, tomatoes and mushrooms. Additional toppings that do not require roasting: pepperoni, green & black olives, artichoke hearts, italian sausage (cooked and drained), mozzarella and parmesan cheese.
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New Year's Puppy Chow

2010-01-01T15:11:00.001-06:00

You can't have the holidays without some sort of chex mix on the table. We spent New Year's day cozied in the house playing cards and looking forward to our belated Christmas dinner that we would be enjoying later that night. Puppy chow is the perfect sweet snack for a day like today. You can be as creative or boring as you'd like with your add-ins. In my opinion, any snack dipped in peanut butter chocolate and then coated in powdered sugar tastes great. We kept it simple and added pecans and dark chocolate M&M's. Pretzels, mixed nuts and additional cereals are all great additions. Enjoy with your family tonight - Happy New Year!!

Puppy Chow
1/2 cup Peanut Butter
1/4 cup Butter

1 cup Chocolate Chips

1/2 tsp. Vanilla
8-9 cups Crispix or Chex cereal
1 cup whole pecans
1 bag M&M candies
1-2 cups Powdered Sugar
Combine peanut butter, butter and chocolate chips in a microwave safe bowl. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well.
In the largest bowl you own: mix cereal, M&M’s and pecans and pour the butter-chocolate mixture over the cereal and toss evenly, making sure everything is well coated.
Sprinkle powdered sugar over the cereal and toss as you sprinkle to cover each piece well. (You can sprinkle powdered sugar in the bowl or in a separate Ziploc bag.)

Ice Cream Caramel Rolls

2009-12-31T17:08:00.002-06:00

I remember being so excited for my first Home Ec class in 7th grade. Cooking at school? How much better could it get? This is one of the recipes that we made in class and one that my family has enjoyed ever since. The ice cream gives the caramel sauce a unique silky texture and a warm vanilla flavor. Since these rolls start with frozen bread dough, they can be assembled in less than fifteen minutes and left to raise overnight. Ice Cream Caramel Rolls are the best thing to wake up to on a Saturday morning.

Ice Cream Caramel Rolls
20 frozen white dinner rolls (dough balls)
4 Tbs. sugar
1 tsp. cinnamon
½ c. sugar
½ c. brown sugar
½ c. butter
1 c. vanilla ice cream

Combine 4 Tbs. sugar and cinnamon in small bowl. Roll each frozen ball into cinnamon and sugar and place in a greased 9x13 pan. Sprinkle remaining cinnamon/sugar mixture over the top of the rolls. Meanwhile in a saucepan, stir the ½ c. brown and white sugar and butter over medium heat. Bring to boil and then remove from heat. Stir in the ice cream and pour over bread dough. Cover with tin foil and let raise over night.

In the morning bake at 350 F for 15-20 minutes. Let cool for 5 minutes and then flip pan onto a cookie sheet or serving platter.
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Vegetable Beef Soup

2009-12-30T14:18:00.005-06:00

This week I am cooking in the Genereux Kitchen since we are at my parents home celebrating Christmas over the New Year weekend. To illustrate just how plentiful the food is here my husband weighs himself pre-Genereux Christmas and post-Genereux Christmas celebration. It is hard when my mom, sisters and I all enjoy spending time in the kitchen. Today we made a couple of soups for lunch and the vegetable beef was the favorite. The star ingredient is the acini de pepe which is a pebble-sized pasta. I use it instead of barley but if you don't have any on hand you could use barley or rice in it's place. Serve with a crusty bread.

Vegetable Beef Soup
1 lb. beef stew meat, cut bite sized
2 Tbls. olive oil
1 c. carrots, chopped
1 c. celery, chopped
1 onion, diced
2 cloves garlic, diced
1 12 oz. can beef broth
3-4 c. stewed tomatoes
1 c. water
1 cube beef bullion
1/4 tsp. paprika
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 acini di pepe pasta
In large soup pan, heat 1 Tbls. oil at medium heat and add stew meat. Brown meat until cooked and transfer meat into a bowl. Add the other tablespoon of olive oil to the pan and saute carrots, celery, onion and garlic until tender (8-10 minutes). Add beef broth, stewed tomatoes, water and seasonings. Simmer on low for 15 minutes. Add cooked meat and pasta and simmer another 15 mintues.
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Mushrooms, Onions & Garlic

2009-12-29T20:05:00.001-06:00

Steaks are supposed to be the "main event" in a meal but for me it is all about the mushrooms. Sauted mushrooms, onions & garlic make the perfect side dish that is so simple I hesitated posting it. But if anyone is eating steak without this side, you are not enjoying steak at it's fullest potential. The balsamic vinegar helps caramelize the onions and I love the way the slowly sauted garlic takes on a creamy, buttery texture. This could also be served with grilled chicken. Yum!!

Mushrooms, Onion & Garlic

6 Tbls. butter

1 Tbls. Extra virgin olive oil

6 garlic cloves, cut in half

1 pkg. white button or baby bella mushrooms, cleaned & quartered

1 onion, sliced

salt, pepper

2 tsp. balsamic vinegar

In large saute pan, heat butter and olive oil over medium low heat and add garlic. After garlic has cooked for about 5-8 minutes add onions, mushrooms, and salt/pepper. Saute another 5 minutes and add balsamic vinegar. Continue to saute until golden brown.

Quick & Easy - Broccoli Cheesy Soup

2009-12-28T11:40:00.014-06:00

Broccoli & Cheese soup is one of my favorite comfort foods yet I think it is hard to find yourself a good bowl of it. Canned cream of broccoli soup is simply out of the question (if you've ever tried it, you know what I'm talking about) and there are only a couple of restaurants where I will order it off the menu. Basically, I have found that if you want good broccoli & cheese soup you have to make it yourself. I experimented tonight using frozen broccoli since I had a terrible worm incident with fresh broccoli that I can't discuss for fear that my readers will no longer be able to eat fresh broccoli! Instead, I used the "steamable" vegetable bags you can now find in the frozen section at the grocery store. I love them!! You pop them in the microwave and voila - in 5 minutes you have perfectly steamed veggies without having to wash a pan! Try them in this speedy soup recipe that tastes as if it had been slow-cooked all day.

Broccoli & Cheese Soup

3 Tbls. butter

1/2 onion, diced

1 carrot, peeled and diced (optional)

1 14 oz. can chicken or vegetable broth

1 c. milk

3-4 Tbls. flour

salt/pepper

1/4 tsp. white pepper

1/2 tsp. basil

1 1/2 c. heavy cream or half & half

1-2 c. shredded cheddar cheese

1 12 oz. bag "steamable" frozen broccoli

In sauce pan, saute onion & carrot in butter over med-low heat until tender (approx. 5 minutes). Add chicken broth and bring to a low boil for 5 minutes. In a small bowl whip flour and milk until smooth. Gradually stir flour mixture into boiling broth. Add seasonings and simmer again for 5 minutes. Reduce heat to low and stir in cream and cheese until melted. Meanwhile, microwave broccoli according to the directions. Add cooked broccoli to soup. You may have to adjust milk/cream amounts to reach your desired consistency. Serve with additional shredded cheese on top.

Tip:

I use a kitchen shears to cut broccoli into smaller chunks since I prefer small pieces in my soup.

I think block cheese that is shredded at home works better than cheese that is already shredded in a bag.

Christmas Eve Eggnog

2009-12-23T11:53:00.011-06:00

There is snow on the ground (with much more on the way!), Christmas music is playing throughout the house, the gifts are wrapped under our sparkling tree and all is well in the Vossen Kitchen. Thank you to those who have followed my adventures in the kitchen this holiday season. After my cookie marathon, I am ending my Christmas preparations with creamy homemade eggnog. I started making this about 12 years ago and I have continued to every Christmas Eve since. With a big batch of whipping cream and nutmeg involved you can't go wrong. I am excited because my co-worker brought me fresh eggs from his farm today so this eggnog is as fresh as it can possibly get. Because I am making the custard tonight, I will not have a finished product until tomorrow so my photo shows the beautiful fresh eggs I'm using. I want to wish everyone a wonderful Christmas - I will be back in the kitchen next week!

Christmas Eve Eggnog

Soft Custard

3 eggs, slightly beaten

1/3 cup granulated sugar

Dash of salt

2 1/2 cups milk

1 teaspoon vanilla

Eggnog

1 cup whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla

1/2 cup light rum (optional)

Ground nutmeg

In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream and rum, if using, into the cooled custard. Pour custard mixture into small punch bowl or large pitcher. Top with remaining whipped cream and sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.

Scalloped Potatoes & Ham

2009-12-22T16:51:00.003-06:00

I grew up on a farm so it was pretty much mandatory to have meat and potatoes on the table at the end of a day. This is a version of scalloped potatoes and ham that my family always made. This hotdish is hearty and delicious - the kind of meal to warm you up on a cold winter's night. Put your leftover Christmas ham to good use in this recipe. I attempted to measure the ingredients while I was making this tonight but it is really more like a good estimate. Check on the consistency half way through the baking process and adjust the amount of milk, cheese, etc. as you see fit.

Scalloped Potatoes & Ham

6-8 large russet potatoes, peeled and cut into 1" pieces

1 sm. onion, chopped

1 garlic clove, minced

1 can cream of mushroom soup

3/4 c. half and half or milk

1 c. shredded colby jack or cheddar cheese

salt/pepper

3 Tbls. cold butter cut chunks

Combine all ingredients in a large casserole and bake at 375 F until potatoes are tender, approximately 90 minutes. Stir a couple of times while baking. (Bake covered for the first 45 minutes and uncovered for the remaining 30-45 minutes.)

Tip: For a quick meal you can combine all of the ingredients and refrigerate the day before and bake at a later time.

Andes Mint Cookies

2009-12-21T16:32:00.010-06:00

There are many Christmas cookie variations that use the lovely Andes Mint for a frosting. I like this recipe for its simplicity and that it uses chocolate chips instead of cocoa powder. These mint cookies are soft and chewy and the swirled chocolate mint makes them simply beautiful. The best part is that after making these, your kitchen will actually smell like Christmas! Once again, I am using parchment paper (one of the best inventions : ) on my cookie sheets. If you do not plan on using parchment paper you will want to lightly grease your baking sheet because these cookies have a tendency to stick.

Andes Mint Cookies

3/4 c. butter

1 1/2 c. brown sugar

2 Tbls. water

12 oz. bag semi-sweet chocolate chips

2 eggs

2 3/4 c. flour

1/2 tsp. salt

1 1/4 tsp. baking soda

1 tsp. vanilla

2 boxes Andes Mints

Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let stand about 15 minutes to cool. Add remaining ingredients (except mints) and mix until well incorporated. Chill dough 1-2 hours. Roll into 1" balls and place on baking sheet lined with parchment paper. Bake at 350 F for 8-9 minutes. Remove from oven and place 1/2 of an Andes mint on top of each cookie. Let cookies sit for 30 seconds or until candies are melting and glossy. Swirl melted chocolate with a butter knife.

Tip: I like to use mini chocolate chip morsels since they melt so easily.

Homemade Caramels

2009-12-20T12:00:00.002-06:00

Good things come in small packages. Nothing could be more true when it comes to these buttery, vanilla homemade caramels. They make the perfect gift for practically everyone on your Christmas list. As a child we tested the caramel in a glass of water, waiting for a "firm ball" to form...spare yourself this hassle and buy a digital thermometer so you will know exactly when the caramels are done. My tip is to use parchment paper in your pan instead of butter. Once the caramels have cooled and set, all you'll have to do is lift the parchment paper and everything comes out in one easy step. Peel the parchment paper back and you are ready to cut and package your candies.

Homemade Caramels

1 c. butter

2 1/4 c. brown sugar

dash of salt

1 c. white Karo syrup

1 (14 oz) can sweetened condensed milk

1 tsp. vanilla

Place a large sheet of parchment paper in a 8x8 pan and set aside. Melt butter over medium to medium/high heat in a large sauce pan. Add brown sugar and salt, stir well. Slowly pour in Karo syrup and sweetened condensed milk stirring constantly. Continue to stir as mixture bubbles and reaches 245 degrees on a candy thermometer. Immediately remove from heat and add vanilla. Pour into parchment lined pan and let cool. Cut into squares and wrap in wax paper.

Raspberry Thumbprints

2009-12-19T10:40:00.013-06:00

There is nothing better than a Saturday afternoon devoted to the kitchen. Especially when it is the Saturday before Christmas and the excitement of the season is in the air. I don't think Raspberry Thumbprints are traditionally a Christmas cookie but I love the way the red jam livens up a Christmas platter. I like to make these cookies bite-sized and enjoy them with a good cup of coffee in the morning. Go ahead and double the batch right away because they disappear fast!

Raspberry Thumbprints

1 c. butter at room temperature

2/3 c. sugar

1 tsp. almond flavored extract

2 c. flour

1/4 c. raspberry jam

Cookie glaze 1 c. powdered sugar 1/2 tsp. almond flavored extract 4-5 tsp. water Mix above ingredients in a small bowl until smooth.

Beat butter until well blended. Add sugar and almond extract and beat until creamy. Stir in flour (dough will be slightly crumbly) and shape into small 1" balls. Place on baking sheet lined with parchment paper and make a shallow indent with your finger or the end of a wooden spoon. Fill each cookie with 1/4 tsp. raspberry jam. Bake at 350 F for 14-16 minutes. Let rest about 5 minutes and then drizzle with glaze.

Tip: I scoop the jam with my 1/4 tsp and then using a butter knife, empty the jam into the indent.

Lamb Chops w/ Cauliflower Au Gratin

2009-12-18T11:25:00.002-06:00

I'll admit that tonight's menu is not my favorite, but Ryan has requested lamb for the past two weeks so I thought we would give this new recipe a try. I love the way the lamb took on the rosemary and garlic flavors. If you are not a fan of lamb I think these grilled chops may change your mind. They are paired with a great side dish. Cauliflower Au Gratin is a rich and decadent dish that is perfect for the holidays. Tonight it bordered on being too rich so I think substituting the cream with milk may help. I love how the bread crumbs become golden brown on top of the bubbling cheese.

Rosemary Lamb Chops

8 lamb chops

Olive oil

3 sprigs rosemary

2-3 cloves garlic

Salt/pepper

Place the chops flat and next to each other in a glass dish. Drizzle olive oil onto chops and rub into both sides. Coarsely chop rosemary and cloves of garlic and pat onto both sides of the meat. Grind sea salt and pepper to taste. Let the meat sit in the dish, covered and in the refrigerator for 1-2 hours or overnight.

Heat grill to maximum temperature but let all flames completely die down and grill covered for 3-4 minutes on each side. Remove and serve.

Cauliflower Au Gratin

1 lg. head cauliflower, cut into florets 1 1/2 cups cream 8 oz. Monterey Jack cheese, shredded 2 cups grated Parmesan 4 ounces goat cheese, cut into small pieces

Freshly grated nutmeg Salt and pepper

3-4 Tbls. unseasoned bread crumbs Preheat oven to 400 degrees F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt, pepper & nutmeg. Sprinkle bread crumbs over mixture. Bake 30 minutes or until the cauliflower is soft and the cheese is golden brown. Remove from the oven and let rest for 10 minutes before serving.

Chocolate Peanut Butter Crisps

2009-12-16T20:47:00.016-06:00

This was my favorite Christmas treat as a kid. (I'm sure this had a lot to do with the fact that they were so easy to assemble that my mom let me make them by myself!) These chocolate peanut butter crisps are easy enough for kids yet sophisticated enough to share at an office Christmas party. I like that you can make these days ahead of time and they keep well in the refrigerator. The best part of these candies is that you probably have all of the ingredients in your pantry to make them tonight!

Chocolate Peanut Butter Crisps

1 box Wheat Thins crackers

1 1/2 c. creamy peanut butter

6 oz. chocolate flavored almond bark

1/2 c. semi sweet chocolate chips

Spread each cracker with peanut butter and place another cracker on top to make a small "sandwich". Melt chocolates in a double boiler and dip prepared crackers until well coated. Place on a baking sheet lined with wax paper and let cool.

Oreo Truffles

2009-12-15T21:29:00.011-06:00

With Christmas only 9 days away...I feel very behind on my Christmas cookie baking! My plan is to make one "goodie" a night for the next week and I should have all of our holiday favorites covered. I am starting with my personal favorite: Oreo truffles. The first time I bit into one I was amazed that with all of the rich chocolatey-goodness, they still only contained three ingredients! These can be frozen and should always be stored in the refrigerator to keep them tasting fresh. Santa enjoys these best with a tall glass of milk.

Oreo Truffles

(1) pkg. oreo cookies

(1) 8 oz. pkg. cream cheese

(1) pkg. vanilla flavored almond bark

Crush oreos in a large food processor or large stand mixer. Add cream cheese and mix until well blended. Refrigerate dough approximately 2 hours. Roll into small tablespoon size balls and place on waxed paper and refrigerate another 2 hours. In a double boiler, melt almond bark and dip chilled oreo balls until well coated. Place on wax paper and cool. Store in the refrigerator.

Pizzetta

2009-12-13T14:03:00.012-06:00

Is there such a thing as too much pizza?? In our house, I know we could easily eat pizza every week and still look forward to it. For this reason I always have pizza toppings on hand. The crust, however, is the one item that takes a while to make since I usually make mine with yeast. Today we didn't want to wait for our pizza dough to rise so we tried a little shortcut. Pillsbury Grand biscuits made for a soft and flakey crust that was still durable enough to hold many toppings. These pizzetta's are perfect for an appetizer; they are fun for kids; and they work well for quick meal. I am listing the toppings that we used today, but there are no rules with pizza so top them as you see fit!

Pizzetta's

1 can of Pillsbury Grand Biscuits

Extra virgin olive oil

Pizza sauce

Mozzarella & Parmesan cheese, shredded

Cooked Italian sausage

Pepperoni

Onion, sliced

Green pepper, chopped

Green olives, sliced

Preheat oven to 375 F. Cut biscuits in half so they are 1/2 the thickness and press out thin with your hands. Place on baking sheet and drizzle with olive oil. Meanwhile in a small pan, saute onions and green pepper in olive oil until tender. Top with pizza sauce, cheese, meat, sauted vegetables, more cheese and freshly cracked pepper. Bake approx. 15 minutes or until crust is golden brown.

Mexican Lasagna

2009-12-09T17:47:00.002-06:00

This Minnesota Mexican dish was, naturally, picked up at a potluck that my mom went to. It's part enchilada, part hotdish, which equals one satisfying meal. I love the texture of the baked corn tortillas and the cream of mushroom base brings me back home to the cream-of-something-inspired dishes that my mom frequently made. There are quite a bit of olives in this dish but if you don't like them I think they could easily be omitted. Don't forget to top it with all of your favorite taco toppings i.e. lettuce, tomatoes, taco sauce, sour cream, avocados, green chilies, etc. Ole!

Mexican Lasagna

1 lb ground beef

1/2 onion chopped

1 can cream of mushroom soup

1/2 tsp salt

1/2 tsp pepper

6 oz. black olives, sliced

1/2 sm. can green chilies, chopped

1 c. mild Ortega taco sauce

12 sm. corn tortillas

6 c. shredded colby jack/cheddar

Brown meat and onions, drain excess fat. Add soup, salt/pepper, taco sauce, olives and chilies. Simmer a few minutes. Grease 9x13 pan and line with 6 tortillas. Layer 1/2 the meat, 1/2 the cheese then 6 more tortillas, remaining meat and cheese. Bake at 350 30-45 minutes. Let set 10 minutes before cutting to serve.

Grilled Turkey Club w/ Caramelized Onions

2009-12-08T19:27:00.012-06:00

As my drive home from work became longer and longer from blustery conditions I realized I would not be making it to the grocery store as I had hoped. I mentally started going through the items that I had in my pantry and refrigerator and came up with a grilled turkey club and hash browns for dinner. It is nothing fancy and I hesitated even posting it, but not everything that comes out of my kitchen is pretty. This sandwich was, however, one of the tastiest I've ever made and it was all due to the caramelized onions in balsamic vinegar. If you don't recreate this sandwich, please try the caramelized onions on your next creation.

Grilled Turkey Club

Sliced turkey meat

Bacon slices, cooked

Pepper jack cheese slices

Whole wheat bread

Avocado, sliced

Tomato, sliced

1/2 Onion, sliced

1 Tbls. Balsamic vinegar

1 tsp. sugar

Olive oil

Salt/pepper

Lightly coat small saute pan with olive oil and heat onion on low heat with sugar, balsamic vinegar, salt and pepper. Meanwhile butter one side of each slice of bread and place buttered side down on a medium high fry pan. Top bread with deli meat, bacon, cheese and sauted onions. Place the other piece of bread on top and grill both sides until golden brown. Before serving add avocado and tomato slices.

Buffalo Chicken Dip

2009-12-07T12:00:00.001-06:00

I specifically remember the first time I had buffalo chicken, it was 2003 and Dairy Queen was launching the new item on their menu. I remember the DQ representative saying that buffalo sauce was the new "hot" item (no pun intended) and that every restaurant would have it on their menu. He sure was right - six years later and I don't see this fad dying down. I am such a big fan of buffalo sauce that I am constantly trying to think of new things to put it on. Here is another dip recipe that I brought to Christmas Party No. 2. This is my future brother-in-law's :) signature dish. It is great "game day" food since it keeps well in a crock pot. With only a few ingredients it is a breeze to put together. Enjoy with your favorite tortilla chips!

Buffalo Chicken Dip

4 chicken breasts, grilled and shredded

2 c. shredded colby-jack cheese

1/2 c. ranch

1 pkg. (8 oz) cream cheese

1 c. buffalo sauce

Combine above ingredients in a medium crock pot on low setting for approximately one hour. Serve with tortilla chips.

Cowboy Caviar

2009-12-05T12:12:00.005-06:00

There are many variations of this homemade salsa, commonly referred to as hobo caviar, Texas caviar, cowboy caviar, etc. I myself have a couple different recipes for it. We had our first Christmas party on Saturday and I brought a big bowl of this dip - it was a crowd-pleaser. (It makes a very large batch.) I love the sweet peppers and refreshing cilantro along with the different types of beans. The best part of this dip is that it is so tasty and you get a full serving of vegetables while enjoying it!

Texas caviar

1 green pepper, chopped

1 red pepper, chopped

1 orange pepper, chopped
1 cup chopped green onion ( about 2 bunches)

1 cup celery

1 11-oz can of shoe peg corn, drained

1 small jar jalapenos, or 4-5 fresh jalapenos, seeded and chopped ( i used fresh)

1 can black eyed peas drained and rinsed

1 can black beans drained and rinsed

1 can pinto beans drained and rinsed

Cilantro to taste (approx. 1/2 of a bunch ) - I only added the cilantro shortly before serving!! It doesn't need to sit over night like the rest of the items.

Dressing

1/2 cup sugar

1/2 cup apple cider vinegar or rice vinegar

3/4 cup vegetable oil

Mix dressing ingredients in saucepan, bring to a boil and cool. Mix remaining ingredients. Pour dressing over mixture. Refrigerate over night. Drain dressing off before serving. Serve with your favorite chips.

Chicken Carbonara

2009-12-04T12:13:00.002-06:00

Although I am very proud of my french heritage, I have always longed to be Italian. Garlic, panchetta, parmesan cheese, prosciutto...I can hear Giada De Laurentiis pronouncing each word as if they were magical ingredients. When I see them on a menu, I have to order it. I go through phases where all I want to eat is Italian; last night it was Zuppa Toscano, tonight it is Chicken Carbonara. Although it is sometimes hard to find the energy on a Friday night to spend time in the kitchen I am so glad I did. A bowl full of garlic cream sauce with chicken, proscuitto and peas is best enjoyed in the comfort of your house. Be warned that this does make enough food for a large Italian family. Enjoy!

(Happy Birthday Mom!!)

Chicken Carbonara

1/2 cup olive oil 8 ounces prosciutto or bacon, diced 3 Tbls. chopped garlic 1 1/2 cups cooked chicken strips 1 1/2 cups Alfredo sauce (see recipe below) 2/3 cup peas Black pepper to taste 1 pound cooked thin spaghetti In a saute pan, heat the olive oil over medium heat until very hot. Add the prosciutto slices, and saute until the prosciutto starts to brown and has bubbly white caps. Add the chopped garlic and saute just long enough for the garlic to begin to caramelize. Add the chicken, Alfredo sauce, and slowly bring the sauce to a simmer. Add the peas and season with black pepper. Cook until the sauce thickens slightly and the chicken is hot. Toss the cooked pasta with the sauce and incorporate well. Top with diced tomato if you'd like. Serve immediately. Makes 6-8 servings. Alfredo Sauce (If you want a shortcut you could buy prepared alfredo) 2 c. heavy cream 2 c. milk

4 tablespoons softened butter 2 cups parmesan cheese Salt and pepper to taste

Freshly grated nutmeg

Heat the cream over medium heat until reduced by a third. Add the softened butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.

Zuppa Toscana

2009-12-03T11:54:00.004-06:00

Zuppa Toscana or potato and sausage soup, is my favorite soup at the Olive Garden. In college my friends and I would frequent Olive Garden and fill up on the soup/salad and bread sticks, and then have delicious pasta leftovers for our dorms - how smart! :) This soup is both savory and spicy and I love how unique the ingredients are. (When else can you enjoy meat, potatoes and your greens all in one dish?!) Sometimes my grocery store will be out of kale and I have substituted escarole or swiss chard which also works well. I should mention to my sister who doesn't like this soup (because it is too spicy), you can omit the crushed red pepper if you'd like. Zuppa Toscana works well as a meal on a cold night like tonight since it is so hearty. I made onion-rosemary focaccia to go along with it. Serve with your favorite bread to soak up the flavorful broth.

Zuppa Toscana

1 lb. sweet/mild italian sausage

1 1/2 tsp. crushed red pepper

1 lg. white onion, diced

4 Tbls. bacon pieces, cooked and drained

2 garlic cloves, minced

10 c. water

5 cubes chicken bouillon

1 c. heavy cream

1 lb (4 large) russet potatoes, sliced

1/4 bunch kale, torn (Tip: the heart of the bunch will be less bitter than the outsides)

Parmesan cheese

Cook sausage with red pepper, drain and set aside. Saute bacon, garlic & onion approximately 5 minutes. Add water and bouillon and bring to a boil. Add potatoes and cook until tender. Add cream, sausage and kale. Serve with freshly grated parmesan.