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1.31.2013

Baked Steak Bomb Egg Rolls and a Horseradish Cheddar Dipping Sauce PLUS 20 Must Have Tailgate Recipes



Football is my least favorite sport. However I do like to eat. So instead of rooting for a team this Sunday I plan on eating my weight in appetizers and finger foods.

If you are like me and just go to the party to eat... I have included 20 of my favorite tailgate foods from around the web as well as a new recipe for my Steak Bomb Egg Rolls with Horseradish Cheddar Dip.



Steak Bomb Egg Rolls with a Horseradish Cheddar Dipping Sauce

Ingredients:

8-10 egg roll wrappers
1 tbs olive oil
pinch of salt
1lbs shaved steak (or rare roast beef from the deli)
1 large green bell pepper sliced thin
1 large yellow onion sliced thin
1 clove minced garlic
2 tbs butter
2 tbs flour
3/4 a cup of heavy cream
8 oz Cabot Horseradish Cheddar Cheese, shredded
1/2 tsp salt
2 scallions sliced thin
*additional olive oil for brushing

Directions;

In a medium fry pan heat olive oil over medium/high heat. Add in peppers and onions. Saute until the onions are translucent. Add in steak.   Fry until the steak is cooked through. Mix in minced garlic and  a pinch of salt.  Set aside.

Lay egg roll wrappers out flat. Fill the centers with your steak filling (about 1/4-1/3 a cup. Fold ends in and roll your egg roll (most egg roll wrapper packages include a photo tutorial of how to roll)

Place on a parchment paper lined cookie sheet about 1 inch apart.

Brush egg rolls with olive oil. Bake at 400 for about 5-10 minutes flip over and continue baking for 5-10 additional minutes or until they are golden brown.

While the egg rolls are baking prepare you dipping sauce.

In a medium sauce pan melt butter, whisk in flour creating a paste. Cook over medium heat for approximately 2 minutes. Mix in cream slowly while constantly whisking. Bring mixture to a low boil. Mix in cheese, salt and scallions. Whisk until smooth. Pour into serving bowl.

Dip cooked egg rolls in your hot dip!

NOW for 20 of the best Superbowl party recipes.... click the links below! 

Buffalo Chicken Sliders via Wanna Be a Country Cleaver 
Cheeseburger Meatballs via Bake Your Day 
Buffalo Chicken Nachos via Baked By Rachel 
Wanton Buffalo Chicken Bites via Climbing Grier Mountain 
Carmel Corn Cupcakes via Gimme Some Oven 
Cheddar Bacon Onion Sliders via The Little Kitchen 
Pepperoni Pizza Dip via Table For Two 
Roasted Tomatillo and Avocado Salsa via Fabtastic Eats 
Brownie Bite Footballs via Shugary Sweets 
Philly Cheesesteak with Garlic Aioli via Damn Delicious 
Fat Free Slow Cooker "Refried" Beans via Rachel Cooks 
Banana Split Cake Mix Cookies via Taste and Tell 
Grilled Cheese Guacamole and Bacon Bruschetta via Recipe Girl 
Buffalo Chicken Cauliflower Pizza via The Realistic Nutritionist 
Tostada Stacks via Buns In My Oven 
Peanut Butter Kitchen Sink Popcorn via Crazy For Crust 
Ham and Cheese Puff Pastry Pie via Joy the Baker 
Spicy Citrus Wings with Cilantro Scallion Dip via Simply Scratch 
Beer and Buttermilk Fried Chicken via The Beeroness 
Beer Candied Bacon via Tide and Thyme 

 
(Disclosure: My friends at Cabot Cheese sent me the cheese used in this recipe. I was not compensated to write this post. All opinions are my own.)



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1.29.2013

Vermont Lover's Hard Cider Macaroni and Cheese



 It is no secret how much I love Vermont. I think I have told you guys over and over again how we would move to our neighboring state in a heart beat if my husband could find a job that payed well. It may not be that exciting to some.... but it is my favorite place on earth to visit. It all goes back to my childhood summers.

My best memories were spent camping on Lake Champlain. On Friday nights after my parents were out of work we packed up our popup camper and all piled in my mom's van and headed up to Addison VT's DAR State Campground. Our weekends consisted of s'mores, bbq, cat fishing, riding our bikes, exploring revolutionary war forts, looking for good skipping rocks, digging for clay dogs.... and keeping our eyes peeled for Champ the sea monster, who is believed to live in the deepest parts of Lake Champlain.


As I got older I stopped camping with my parents as often, but lucky me I married into a family of Vermonters. Most of my inlaws live in VT so we get to visit often. When my husband and I were newly engaged and wedding planning my husband had one request.... that we get married in VT. So we found this beautiful farm that is rented out just for events up in Hyde Park, (just outside of Stowe) the perfect spot for a country wedding!

So today... I have an ode to my favorite state...  The Vermont Lovers Macaroni and Cheese.


This macaroni is not your average cheesy pasta. It's base is made up of Vermont made Woodchuck Hard Cider and then filled with a ton of Cabot Cheddar Cheese... and even a little King Arthur Flour (gotta keep it in the family!) Throughout the pasta there are tiny bits of granny smith apple.... I know what some of you are thinking. Cheese and fruit... together... that's gross.


WAIT. Don't go! Please I promise you this works. Apples and cheddar are a match made in heaven. It is one of the best sweet savory combinations in the food world. This is a dish you will want to serve your family over and over. Even if you have never visited the Green Mountain State... you will fall in love with these flavors!



Vermont Lover's Hard Cider Macaroni and Cheese

Ingredients:
1 13.5 oz box of pasta
1 cup Woodchuck Hard Cider ( I use Amber but the 802 or Granny Smith would work well too)
1 cup heavy cream
3 tbs butter
3 tbs whole wheat flour ( you can use AP... I just only had wheat on hand)

1 granny smith apple peeled, cored and diced
1 yellow onion diced 
18 oz Cabot Reserve Cheddar, shredded (super aged! )

Directions:

Prepare pasta according to box directions. Meanwhile prepare your cheese sauce.

In a medium sauce pan over medium low heat, add butter, diced onions and apples together. Saute for approximately 5-10 minutes or until the onions are translucent. Sprinkle flour over them mixing continuously until the flour has coated all of the onions and apples. (It should appear pasty) Slowly pour in cider and cream. Whisking constantly. 

Bring the mixture up to a boil. Stir in 12 oz of the shredded cheese. Mix until smooth. 

Pour cheese sauce over the cooked and strained pasta. Pour into a medium baking dish. Top with left over cheese.

Bake at 350 for 20 minutes or until the sides are bubbly.      


     

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1.27.2013

White Chocolate Raspberry Tart



I have more pretty girl food this week for Sundays With Joy.What is about tarts that are so dainty and feminine?

For the first time since starting Sundays with Joy... and the first Joy the Baker recipe that I have ever tried.... that did not go well. Now I know as a blogger/recipe developer. That the majority of the time if a recipe fails it's a baker's error. NOT the recipe's fault. So I am sure I am the one with the issues not the recipe. However I do need to tell you guys about my experience with it.



First I started with the crust. Joy made sure to say it would be "shaggy" and not to worry... Just keep going. Well I did keep going. However the crust would not come together. I cold not press it into the bottom of my tart pan. So I added a little liquid to the crust dough. this did the trick. It came together perfectly and when baked resulted in a delicious shortbread like crust.

NOW for the ganache. Her recipe calls for more cream then most. My rule of thumb is equal amounts chocolate to cream. I ended up with a very loose ganache or what I like to call chocolate soup. I then tried to improvise... by adding 1 tbs of cornstarch. Things at this point were not going well. Not only was I flubbing things up but I had two grabby kids at each side saying "Can I help! Can I help!" I threw the whole tart away. *Sigh*



After a mommy time out and some quick advice from my pals in the Sundays With Joy group. I started again. I made some slight adaptions to the crust. It worked! YES.

Then for the ganache, I had run out of dark chocolate in tart number one. So I used the only thing I had. White chocolate. I stuck with Joys recipe and before jumping to any conclusions and trying to fix what I thought was too soupy. I allowed the tart to cool! Imagine that. This impatient girl WAITED. (Though I did cheat and use the freezer... to speed set it) It did set. However was a tad thinner than most ganache recipes I am familiar with. But that is not a bad thing. It was delicious and it was gorgeous!



Now for adaption #3/4 the recipe calls for fresh whipped cream and fresh berries to top the tart with. I was out of cream thanks to making 2 tarts! And the berries.... I did have a pint of raspberries just for this tart. But when there are fresh berries in our house the kids eat them. They were gone with in an hour of my purchasing them. To berry up my tart I used a little raspberry jam and created the pretty pink and red swirls. It was a great last minute choice!



White Chocolate Raspberry Tart

Ingredients:
1 1/4 cups flour
1/4 cup powdered sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup cold butter
1 egg yolk beaten
(1-3 tsp's of milk if dough is too dry)

FOR THE FILLING:
8 oz quality white chocolate (chopped
1 1/4 cups heavy cream
1/4 cup butter, room temperature
1/4 cup raspberry jam

Directions: 

In a large mixing bowl combine the dry ingredients for your crust. Cut butter into to the mixture until it is shaggy and crumbly. Add in egg yolk. Work it into dough until you have the texture of oatmeal. If it is TOO dry add a bit of milk to bring it together more.

Press dough into the bottom of a 9-10 inch tart pan with a removable bottom. Place in the freezer for 1 hour.

Preheat oven to 350.

Once the crust has set in the freezer for at least an hour, bake for 20 minutes or until golden brown.

While the crust is baking start your filling. Heat cream to a very low simmer. In a separate pan add chocolate. Pour half of your heated cream over the chocolate whisking, while it starts melting slowly whisk in remaining cream. Once it is smooth and glossy whisk in the room temperature butter.

Pour filling into your baked tart crust. 

Dollop small bits of jam all around your Tart. Drag a knife along the dollops to create a swirl look. 

Place tart in the refrigerator for at least 2 hours or until the chocolate has set.

Serve cold.       
        
Are you a member of Sundays With Joy? If so please link this weeks recipe below!

IF not and you want to learn more about our super fun group... All you need is your own copy of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. And checkout the facebook group Sundays With Joy for our baking schedule!

 

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1.25.2013

Chocolate Peanut Butter Lofthouse Cookie Stacks



If you all saw my post for Fluffernutter Pretzel Chocolate Chips Bars, you know that Tuesday was my middle son's fourth birthday. Chase is a hardheaded kid. He knows what he wants and he knows what he doesn't want. One thing he did NOT want was a birthday cake this year. He didn't want us to sing, he didn't want candles...



That was just not going to fly with me. I had to get creative and come up with a non cake, cake. THEN just a day or two before I saw this post from my friend Katrina for some Cake Mix Cookie Cakes... they are cookies stacked between frosting. Genius and adorable. The perfect little non cakes for my cake hating four year old.



I started brainstorming cookie recipes I had on hand that were soft and cake like. What I settled on was the idea of lofthouse cookies. For selfish reasons really... I have been wanting to make a batch for weeks. Last year right around this time I made these Lofthouse Style Sugar Cookies for Valentines Day. I have been craving them ever since.


With little effort I came up with these adorable cookie cake like stacks that I knew no kid could say no to. Guess what... Chase loved them. (If he hadn't I was going to question if the child is mine...)



Chocolate Peanut Butter Lofthouse Cookie Stacks

Ingredients:

 5 1/4 cups all-purpose flour
3/4 cups coco powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups plain Greek Yogurt

FOR THE FROSTING:
1/2 cup room temperature butter
1 cup peanut butter
4-5 cups powdered sugar
1 tsp vanilla extract
(1-2 tbs of Cream if too thick)

Directions:

In a large bowl sift together flour, coco, baking soda, baking powder, and salt.

In the bowl of your electric mixer combine butter and sugar together until light and fluffy. Mix in eggs one at a time. Mix in vanilla and yogurt until smooth.

Leaving your mixer on medium/low slowly pour in flour mixture.

When the dough comes together and is just slightly sticky remove dough and wrap in plastic wrap shaping 2 circular disks.

Place dough in the refrigerator overnight.

When you are ready to roll dough out. Remove from fridge and allow to sit at room temperature for a 1/2 hour.

On a lightly floured surface roll dough out until it is about a 1/2 inch thick. Using a 2 1/2-3 inch cookie cutters cut circles out place them on parchment paper lined cookie sheets about 2 inches apart.

Bake at 425 for about 6-8 minutes.

Allow cookies to cool on cooling racks until room temperature.

Meanwhile prepare frosting.

In the bowl of your electric mixer using the whip attachment. Cream butter and peanut butter together until fluffy. Mix in vanilla extract, and slowly mix in one cup of powdered sugar at a time until you have reached your desired stiffness.  If frosting becomes to stiff or dry. Add one tablespoon of cream to thin it out.

Once cookies are cooled add frosting to a piping bag attached with a 1m tip or larger.

If your cookie tops are to rounded, using a serrated knife level them out by cutting a small layer off the top.

Pipe a large dollop of frosting on the top of one cookie. Top with a second, repeat with the frosting and top with a third cookie.

Finish the stacks off with a a swirl or dollop of frosting on top. Finish off with sprinkles. 

(Recipe yields about 8 3 tiered cookie stacks)


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1.24.2013

Beef Bourguignon


 Rewind to three years ago to  a Yankee swap Christmas party with my in laws. I was the lucky duck that was about to be stuck with a set of mugs shaped like penises. Until that last gift was unwrapped.... a copy of Mastering The Art Of French Cooking. I just about beat my sister in law up for it. There was no way I was going home with the penis shaped mugs.... that I may or may not have brought to the party.... I mean not only is it the worst gift ever, you can't get stuck with what you brought right?



After all the swapping was done I had my hands on the copy of Julia's most famous book. That winter I read it cover to cover. Though I have to admit I have only used a few of the recipes over the years. The first one I tried and have made countless times was the  Beef Bourguignon. To this day it is one of my favorite meals.




For those who do not know what Beef Bourguignon is... It's just a beef stew cooked in wine with bacon and mushrooms. Not as scary as it sounds and really quite simple. It just takes time to cook.

Since there are probably about 100000000000000 blogged versions of this recipe floating around in Internet world. I am going to share my version of Mastering The Art of French Cooking's Beef Bourguignon. I am pretty sure Julia could get behind my stew. It is packed with flavor, hearty and warming. Everything you would want on this -20 day! (Yep... that's how cold it feels in NH today!)

But before we get started.... find a pair of your grandmothers pearls, put on a cutesie apron, and channel your inner Julia.


Beef Bourguignon
Recipe adapted from: Mastering The Art Of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

Ingredients:

6 oz of bacon cut up into small pieces
1 tbs olive oil
3 lbs stewing beef 

1 large carrot peeled and sliced
1 large yellow onion diced
1 stalk of celery diced
1 tsp salt
1/4 tsp pepper
2 tbs flour

3 cups full bodied red wine. I used a Chianti 
2-3 cups beef stock
1 tbs of tomato paste
2 cloves of minced garlic
4 sprigs fresh thyme
1 dried bay leaf
1 smoked ham hock
1 lb mushrooms
1 cup cherry tomatoes
(Buttered noodles, cooked rice or boiled potatoes for serving)
Directions:

In the bottom of a large dutch oven (or casserole that can go from stove top to oven) saute bacon pieces in olive oil. When Crisp remove from pan and set aside. 

Bring remaining fat up to temperature until it is almost smoking. Pat stew meat dry with a towel and add to fat. Fry until browned on all sides. Add to the bacon. Set aside.

Add carrots, onion and celery to the pan. Saute until translucent. Add beef and bacon back into the pan and sprinkle everything with 2 tbs of flour. Tossing to coat all the meat and vegetables. 

Place dutch oven in the oven. Heat for 4 minutes until everything is browned. Turn oven down to 325. Remove dutch oven and mix in wine and 2 cups of beef stock or just until the meat and vegetables are just covered in liquid. Mix in garlic, tomato paste, thyme, bay leaf and ham hock. Cover dutch oven and return to the oven. Allow to simmer in the oven for 2 1/2- 4 hours. Add more liquid if needed making sure the tops of the beef are covered with liquid at all times. 

Remove from oven when the meat is fork tender and can easily be broken apart. 

Mix in in mushrooms and cherry tomatoes. Return to oven for another 30 minutes or until tomatoes have split open. 

Serve stew hot over buttered noodles, rice or boiled potatoes. I opted to use my favorite old fashioned egg noodles.    

Did you know it is soup week? Heck yes it is! My favorite blogging friends and I have teamed up once again to deliver a week of hearty soups to take the chill off on this freezing cold days! Be sure to check out what the others are making by checking out the links below!     
        
Monday:
Katie of Hill Country Cook – 3 Bean and Spinach Soup and LeCreuset Giveaway 
Kirsten of Comfortably Domestic: Broccoli Cheddar with Bread Bowls
Haley of Girly Girl Cooks: Hearty Vegetable Mexican Soup and JalapeƱo Cheddar Cornbread

Tuesday:
Madeline of Munching in the Mitten: Garbage Soup
Mads of La Petite Pancake: Gnocci Pesto Soup 

Wednesday:
Lauren of Climbing Grier Mountain: Sunchoke Soup with Gorgonzola and Honey Crostini
Megan of Wanna Be A Country Cleaver: 40 Clove Garlic Chicken Soup with Parmesan Croutons

Thursday:
Monica of The GromMom: Coconut Curry with a lot of Aloha

Friday:
Kat of Tenaciously Yours: Eat Live Run’s White Chicken Chili
Allison of Decadent Philistines: Arizona Mountain Soup with Cornbread

Saturday:
Anne of My Sweet Heart: Pink Prosecco Soup
Jeanne of Inside NanaBread’s Head: Shrimp Bisque and Mayo Biscuits
Beka of Kvetchin’ Kitchen: Creamy Mushroom Soup


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1.22.2013

Fluffernutter Pretzel Chocolate Chip Bars


Have I ever talked to you guys about how impatient I am?

It's an kind of an issue in my life. I can't stand waiting for things to cook, I especially can not wait for things to cool. If I have a major hankering for something, I do not want to wait. I expect it ready to go, so I can stuff my face. You know the statement.... "Good things come to those who wait"? Yeah whoever came up with that has never met me. I am so this famous brat. " I want it Noooowwww." It's amazing my  husband is still married to me. "Hey, husband, I want a golden goose!"  I am sure he has heard that statement in that whiny voice countless times.

I may be annoying but being married to me has it's perks....because every man wants  this, or even some of these....  And possibly some Fluffernutter Chocolate Chip Bars.

These are a simple peanut butter cookie bar, topped with dollops of marshmallow fluff and filled with pretzels and chocolate chips. They are just plain genius.

But I can't take credit for this genuineness.... that would all be Chase's big ideas put into play. One day while his big brother was at school and his sister was napping, I let him loose in the cupboards so he could pick out ingredients to bake with.

The kid is smart. Sweet and salty? How can you go wrong!

Then enters the impatient mother.... who cut the bars straight from the oven so she could eat them all and gain a pant size. Which is why the photographed bars look like a hot mess. I can assure you. If you allow them to cool before cutting they will look so much prettier. But things like this are so good hot and gooey aren't they?!


Fluffernutter Pretzel Chocolate Chip Bars

Ingredients:

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temp
1/2 cup peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup of chocolate chips
1/2 cup of pretzels (crumbled)
1/2 cup marshmallow fluff (Or a few good sized dollops)

Directions:

Preheat oven to 350. 

In the bowl of your electric mixer cream sugars and butter together until light and fluffy. Add in peanut butter and mix until smooth. Add in egg and vanilla, mix just until it's combined.

Sift together flour, baking soda, baking powder and salt. Slowly mix into cookie dough just until everything comes together. Fold in chocolate chips and pretzels.

Press dough into a greased 9x9 baking dish. Spread marshmallow fluff on the top of the cookie bars. Bake for 30 minutes or until the edges are starting to brown. Remove from the oven and allow to cool completely before cutting.  Or be like me and wait 5 minutes and eat them hot and messy. 

~~~~ I want to wish Chase a very Happy Birthday today! My little mess maker is 4 years old!!~~~

 
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1.20.2013

French Onion Soup Macaroni and Cheese


Macaroni and cheese is a meal we all grew up eating. Whether it was from the blue box, or a mom's best ever baked version. We all love it. Over the years I have made many many versions incorporating any and every cheese I can get my hands on. From time to time I like to switch it up and add some of my favorite adult flavors to make my kid friendly meal more grown up. Like this Buffalo Chicken Mac n' Cheese, or one of my latest favorites, Jalapeno Popper Macaroni. There are so many variations you can try with a meal as versatile as just pasta and cheese sauce. 


Recently I have become obsessed with these French Onion Grilled Cheese Sandwiches, it occurred to me that I could do something similar with my favorite cheesy dish. Why not top a Gruyere macaroni and cheese with some caramelized onions and croutons. It will have all the components of French Onion Soup. 
 

You really really are dying for this recipe huh??????

Well then you need to go check out the guest post I did for Jen over at Savory Simple
    
      
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