Loaded Mashed Potates

Mmm, loaded mashed potatoes.  When you want a side that is delicious but not overly fancy, a dish that tastes like a home run but still lets the main dish shine, consider this recipe for loaded mashed potatoes.  This recipe makes a great side for BBQ chicken, steak, pork chops, even fish.  The best thing about mashed potatoes is often the gravy, but if you don't have gravy, make this - your taste buds will thank you.


Loaded Mashed Potatoes
Total Time: 30 minutes     Serves: 4-6

• 6 Potatoes, peeled and cut into pieces
• 3 slices Bacon
• 1/2-1 cup Low-fat Buttermilk
• 1 cup Cheddar Cheese, shredded
• 2-3 Green Onions, thinly sliced
• Pepper

Add potatoes to boiling water and boil until fork tender, about 20 minutes.


Place bacon on plate and cover with a paper towel.  Cook by microwaving about 5 minutes.


Once bacon is cool enough to touch crumble into small pieces.  Place in bowl and serve alongside potatoes.


Drain water from potatoes and return potatoes to cooking pot.  Mash with potato masher.


Add buttermilk, cheese and pepper to potatoes and stir to combine.  Add more buttermilk, cheese or pepper as needed for taste and consistency.


Serve topped with cheese, bacon and green onion.

Homemade Pizza

What is more fun than homemade pizza.  Nothing, that's what.  Making your own pie is a great idea for a family dinner, a date night, or a night in by yourself.  Everyone gets to have something of their own.  Don't worry about perfect pizza shape, we have made round pizzas, square pizzas, and even one shaped like Africa - they all come out great.  Having made this recipe several times I can tell you that everyone seems to prefer a thicker crust (even those who normally like a thin crust) and that the only thing you can do to go wrong is to add too many watery toppings (tomatoes and mushrooms are great, but be gentle.)  Have some fun getting toppings together and have a pizza party with your family.  You won't regret it.


Homemade Pizza
Total Time: 2.5 hours     Serves: 4-8


For Crust:

• 1 cup Hot Tap Water
• 1 Tablespoon Yeast
• 1 Tablespoon Sugar
• 3 cups Bread Flour
• 4 teaspoons Dry (powdered) Milk
• 1 teaspoon Salt
• 1/3 of a whole Egg, beaten*
• 1 Tablespoon Butter

For Sauce:

• 1 small can Tomato Sauce
• Pinch of Garlic Powder
• 1 teaspoon of Italian Seasoning

For Toppings:

• 4 cups Mozzarella Cheese, grated
• Pepperoni or toppings of your choice

In small bowl mix hot water, yeast and sugar; stir to combine and set aside.


In bowl of a stand mixer** combine bread flour, dry milk, salt, egg and butter.


With the mixer's flat beater attached mix while slowly adding water mixture.  Mix until ingredients are thoroughly combined.


Attach mixer's dough hook and knead until dough is smooth (not sticky) and elastic, about 5 minutes.


Place dough in bowl, cover with a towel and set in a warm place to rise until it has doubled in size, about an hour.


Punch dough down and cut into quarters.


Stretch out each quarter to desired size and shape.


Place dough on parchment paper.


Top dough with sauce, cheese and toppings.


Place parchment paper directly on preheated oven rack and bake at 425 for 25 minutes, rotating half way through cooking.




*remaining 2/3 of egg can be used for: scrambled eggs, omelets, frozen in 1/3 portions for latter use or recipe can be easily tripled.


**dough can be mixed and kneaded by hand.

Fettuccine Alfredo

Now, sometimes you want to be good and eat something healthy for dinner.  If this is one of those times, go look at a different recipe.  This recipe for Alfredo sauce makes no apologies, it cuts no corners, taste and rich creamy texture are its only considerations; dieters beware.  


Consider serving this with some pan-seared chicken and steamed broccoli.  Although I do not recommend adding this recipe to your weekly rotation, it is a treat to indulge in once-in-a-while.




Fettuccine Alfredo
Total Time: 45 minutes     Serves: 4

• 1 stick Butter
• 1 pint Cream
• 1-2 cloves Garlic, minced
• Pepper, to taste
• 2 1/2 cups grated Parmesan Cheese
• 1 pound Fettuccine, cooked and drained

In medium sauce pan melt butter and heat until a foam forms on top.


Add cream and heat until frothy, do not allow to boil.


Add garlic and pepper, stir to combine.


Add cheese and stir until melted.


Allow sauce to reduce on low for about 10 minutes.


Add sauce to cooked pasta and toss to combine.

Honey Chip Cookies

When I hear cookies I immediately think of chocolate chip cookies.  They are my favorite cookie by far.  My favorite recipe for chocolate chip cookies is on the bag of chocolate chips.  However, if you are looking for something distinctive, but with all the comfort of traditional chocolate chip cookies these are perfect.


The honey in these cookies gives them just a little something different.  It also helps them to maintain there moisture better than standard chocolate chip cookies.  Their ability to stay moist makes them perfect for baking up ahead of time.  These cookies also freeze better than most cookies.  They keep well but my favorite way to eat them is fresh from the oven while they are still warm.


Honey Chip Cookies
Total Time: 1 hour     Makes: 36

• 3/4 cup Shortening
• 2/3 cup Brown Sugar
• 1/2 cup Honey
• 1/2 teaspoon Vanilla Extract
• 1 Egg 
• 1 2/3 cups Flour
• 1/4 teaspoon Salt
• 2 teaspoons Baking Soda
• 1 cup Chocolate Chips

In mixing bowl cream together shortening, brown sugar and honey.


Add vanilla and egg and mix until combined.


Add flour, salt and baking soda and mix until combined.


Stir in chocolate chips.


Scoop onto cookie sheet.


Bake at 350 for 12 minutes.

Fried Rice

There are almost as many recipes for fried rice as there are people for whom the words "rice" and "food" are one word (that is a lot.)  This recipe came to my mom when she was serving in Korea.  


I really like to eat fried rice with beef tips, but you can also add a little ham, bacon, or extra egg to make this a full meal.  I have also tried this recipe with brown rice, I do not like it quite as well, but, it works.  If you are trying to limit your carbs, consider adding more protein and veggies.  You can also reduce the butter if you are looking to save some calories.  Any way you make this Korean style fried rice, it is quite delicious.


Fried Rice
Total Time: 1 Hour     Serves: 4

• 5 Eggs, lightly beaten
• 1 stick of Butter
• 3 cups of uncooked Rice, cooked
• 1 cup Corn
• 1 cup Peas
• 2 Green Onions,thinly sliced

In large pan, scramble eggs and then remove from pan and set aside.


Melt butter in pan.


Add cooked rice and stir to coat rice with butter.


Add peas and corn and cook on low until vegetables are heated through.


Add the eggs back in, along with the green onions and stir to combine. 

Foil Packet Potatoes

These potatoes go well with any hunk of meat you are serving - roast beef, pork tenderloin, BBQ tri tip, chicken breast, the list goes on.  I have provided the recipe for one generous portion; of course, if you want to make this for more than one person, you can make as many packets as you like.  You can even make this in a casserole in your oven, but, the foil packets make it possible to take this dish anywhere there is fire - camping, BBQ, or at home.


Enjoy!


Foil Packet Potatoes
Total Time: 1 Hour     Serves: 1


2 small Potatoes, cut into 1/2 inch cubes
1 Tablespoon Butter
Salt and Pepper
Sprinkle of Onion Powder
Sprinkle of Garlic Powder
Sprinkle of Herbs de Provence (or any other herbs)
1 Tablespoon Cream
Salt and Pepper


On a piece of aluminium foil place potatoes, butter, salt, pepper, onion powder, garlic powder and herbs.  


Pour cream on top.


Form a packet around potatoes with foil, by bringing two opposite sides together and rolling down, then rolling the other two sides in.


Place packets on baking sheet in case the packets leak.


Bake at 375 for 45 minutes or until potatoes are tender.

Christmas Crepes

Crepes have been a part of my families Christmas tradition since I was old enough to make them myself.  Every Christmas Eve' we get together, I make the crepes, and everyone fills his or hers with the things that sound good to them.  We like hot fudge, raspberry pie filling, lemon curd, or for my husband and brother-in-law, lemon juice and powdered sugar.


When you make these, bear in mind that the first crepe of the batch almost always needs to be thrown away.  Call it a test crepe and don't feel bad about it. Other than that, crepes can be easy, fancy, and yummy.  I hope you enjoy making these as much as you do eating them.


Crepes
Prep Time: 1 hour    Makes: 12


2 Eggs
1/2 cup Water
3/4 cup Whole Milk
3 Tablespoons Butter, Melted
1 cup Flour
2 1/2 Tablespoons Sugar
1 Tablespoon Vanilla Extract








In a blender combine: eggs, water, milk butter, flour, sugar vanilla.  Blend until just mixed, about 10 seconds.


Rest batter in refrigerator for at least 1 hour or up to 48 hours.


To make crepes place 1/4 cup of batter into a nonstick skillet or crepe pan, over medium heat, liberally greased with butter.


Cook for about 30 seconds on the first side and about 10 seconds on the second side.


Fill with toppings of choice.

Christmas Cookies

Christmas Cookies are a part of many families' traditions.  These are two of the cookies that my family makes every year.  The Spritz cookies keep well in a closed tin and we always color them to make them extra Christmasy.  The meringue cookies are light and sweet.   They are best the same day they are made, but can also be kept in an air-tight container for a few days.  

My family has so many Christmas food traditions, but this one has always been a favorite of mine.  Be sure to involve the whole family when making Christmas cookies, it is fun, and it will be a tradition that sticks around.

Spritz Cookies

Total Time: 1 hour     Makes: 36 Cookies

• 3 Egg Yolks
• 1 cup Butter, softened
• 2/3 cup Sugar
• 1 teaspoon Vanilla Extract
• 2 1/2 cups Flour
• Colored Sugar (optional)

Combine egg yolks, butter, sugar and vanilla in a medium mixing bowl and beat until combined with a hand mixer.

Gradually add flour while mixing and mix until combined.

Place dough into a cookie press and press cookies onto a cookie sheet.

If desired, top cookies with colored sugar sprinkles.

Bake at 400 for 7-10 minutes.

Chocolate Chip Meringue Cookies

Prep Time: 20 min     Makes: 24 Cookies

• 3 Egg Whites
• 1/4 teaspoon Cream of Tartar
• 2/3 cup Sugar
• 1 cup Chocolate Chips

In bowel of a stand mixer* add egg whites and cream of tartar, and beat just until soft peaks form.

Add sugar and beat until sugar is incorporated and soft peaks form.

Fold in chocolate chips.

Spoon meringue onto a greased cookie sheet (NOT and air-bake cookie sheet).

Place into an oven preheated to 400 and immediately turn oven off.  Leave cookies for 1 1/2 hours or overnight.

*These cookies can be easily made using a hand mixer.

Farfalle with Vodka Sauce

There are two reasons I really like this sauce: first, it is easy to make without a trip to the store.  My house is always stocked with onion, garlic, and canned tomatoes.  By the way, did you know that canned tomatoes are usually the best tomatoes you can get for your family?  Tomatoes are a distinctly summer crop.  What you buy in the spring or winter is grown under conditions that just do not make for good food.  Now, summer is the time to make my capellini pomodoro, but, in the winter, when you cannot get decent tomatoes no matter how much you want to spend, don't turn your nose up at some canned tomatoes.  They were picked at the peak of freshness and canned the same day they were picked. Frankly, they are the freshest tomato you will buy outside of a farmers' market, but, I digress.  The second thing I like about this sauce is that it is really different from other pasta sauces.  If your family is like mine, you eat a lot of pasta and it is nice to have something different once in a while.   Well, the alcohol in this sauce takes flavors that are in tomatoes already and dissolves them so that you can taste them.  This makes for a previously undiscovered tomato taste!  I hope your family enjoys this taste experience.


Farfalle with Vodka Sauce
Total Time: 30 minutes     Serves: 4

• 1 pound Farfalle Pasta, cooked
• 1 Onion, diced
• 2 cloves Garlic, pressed or minced
• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 1 can (28 oz) Crushed Tomatoes
• 1/4 cup Vodka
• 1/4 teaspoon Red Pepper Flakes
• 1/2 cup Cream
• Pepper, to taste

In pan melt butter then add olive oil and onion, cook until onions are soft, about 5 minutes.


Add garlic, tomatoes, vodka and red pepper flakes.  Reduce heat to medium-low and simmer for at least 10 minutes.


To sauce add pepper and cream stir to combine and toss with pasta.

Pot Roast

This recipe for pot roast closely follows one from the America's Test Kitchen Family Cookbook, but a lot of the fuss is taken out to make it easier.  As I reviewed the video to write the recipe I noticed that there are a few pieces of information missing, however they are all clarified in the recipe below.


Pot Roast has such a rich, deep, beefy flavor, there is nothing quite like it.  The only real work left in this recipe is the searing of the roast before turning it over to the oven.  Don't skip this step, it is more than worth the extra effort.  Finally, when you take the roast out of the oven it will be so tender that it will probably fall apart on you.  A decent butcher will tie the roast up for you, but, if you are like me you won't mind it falling apart.  Before you serve the roast, do your best to cut it against the grain.  Many people think that because the meat falls apart it will be tender, but the long grains of the meat are still not as pleasant to chew as they are if the meat is sliced against the grain.  This too is more than worth the effort required.


With these tips, your pot roast is sure to be easy, and guaranteed to be a hit with anyone who likes beef.


Pot Roast
Total Time: 5 hours     Serves: 6 to 8

• 3-4 pound Chuck Roast
• 1 large Onion, chopped
• 2 medium cloves Garlic, chopped
• 1 large Carrot, chopped
• 1 stalk Celery, chopped
• 1-2 Tablespoons Vegetable Oil
• 2 teaspoons Sugar
• 1 teaspoon Thyme
• 1 can Chicken Broth
• 1 can Beef Broth
• 2 pounds Potatoes, peeled and chopped
• 1 pound Carrots, peeled and chopped
• Salt
• Pepper

Season roast with salt and pepper on both sides. 


To a very hot pot add oil, and sear roast on all sides.  Once seared remove roast from pot and set aside.


Add onion, garlic, carrot, celery, sugar, thyme, chicken broth and beef broth to the pot, stir to combine.


Place roast back in pot, cover and cook at 300 for 3.5 hours.


Add potatoes and carrots to pot and cook for 1 hour.

Pecan Pie

In honor of the Thanksgiving holiday, I am posting early this week.  If you are looking for an alternative to pumpkin pie, pecan pie is a wonderful choice.

This recipe uses a shortbread crust, adding a little extra buttery-richness.  if you prefer a standard pie crust try the one used here.

According to my husband there is only one thing to say about this pecan pie, "Delicious!"  In fact he asks for it for his birthday every year instead of cake, and is a holiday staple at our house.

Wishing you a simply good Thanksgiving!


Pecan Pie

Prep Time: 1 hour     Serves: 8

  

For Crust:

• 2 cups Flour
• 1/2 teaspoon Salt
• 2 Tablespoons Sugar
• 14 Tablespoons Butter, cut into pieces
• 1 Egg Yolk
• 2 Tablespoons Ice Water

For Filling:

• 3 Eggs
• 2/3 cup Sugar
• 1 cup Light Corn Syrup
• 1 teaspoon Vanilla
• 1 teaspoon White Vinegar
• 1 cup Pecans
• 3 Tablespoons Butter, cut into pieces

Crust:

In bowl of food processor combine flour, salt and sugar; pulse to combine.

Add butter to food processor and pulse until pea sized crumbs form.

Add egg yolk and water and pulse just until in holds together when squeezed.

Turn dough out onto plastic wrap, wrap, shape into ball and refrigerate for 1 hour.

Roll out crust and place in 9 inch pie plate.

Filling:

In mixing bowl beat eggs until light and foamy.

Add sugar, corn syrup, vanilla and vinegar; beat until combined.

Stir in pecans.

Pour filling into unbaked crust.

Dot top of pie with pieces of butter.

Bake at 350 for 30-40 minutes, or until center of pie "jiggles" when shaken.

Buttermilk Biscuits

This recipe is an adaptation of one Alton Brown does on his show Good Eats (original recipe).  It is simple, fast, easy and reliably delicious.   I have been using it as my only biscuit recipe for over 5 years.  I have successfully made it substituting milk with a tablespoon of lemon juice for the buttermilk.


These biscuits are a great holiday side, but also are great with fried chicken or with butter and jam.  The secret is to not over mix them, ensuring that they come out tall and fluffy.  In the spirit of Alton Brown, I wish you "good eats" this holiday season.  


Buttermilk Biscuits
Prep Time: 30 min     Makes: 12


2 cups Flour
4 teaspoons Baking Powder
Pinch of Baking Soda
1/2 teaspoon Salt
2 Tablespoons Butter, cut into cubes
2 Tablespoons Shortening, cut into cubes
1 cup Buttermilk
1-2 Tablespoons Butter, Melted






In bowl of food processor combine flour, baking powder, baking soda, salt, butter and shortening.


Pulse until dough has the consistency of large crumbs


With food processor running add buttermilk mixing until just combined.


Turn dough out onto well floured surface and pat out by hand to a thickness of 1/2-1 inch.


Cut out biscuits and place on cookie sheet with the sides just touching.


Continue to pat out dough and cut biscuits until dough is used up, working dough as little as possible


Gently press your thumb into the center of each biscuit.


Brush melted butter over the top of biscuits.


Bake at 400 for 15-20 minutes.

Thanksgiving Pumpkin Cookies

For my husband, there is only one kind of cookie worth eating: warm chocolate chip cookies.  So any time I try to suggest making a new cookie recipe he suggests that I make my normal chocolate chip cookies.  The first time I made these was a few years ago.  I made over 100 cookies for my sister's baby shower, and my husband must have eaten 50 of them.  


Reminiscent of pumpkin cheesecake, these cookies are moist, sweet, and packed with pumpkin flavor.  Even though they are a little extra work, they are definitely worth the effort.  


If you are making a lot of cookies you can use the squares of parchment several times.


I hope your family has as much fun eating these cookies as they do making them.


Pumpkin Cookies With Cream Cheese Filling
Total Time: 2 hours     Makes: 24-30 sandwiches


For Cookies:
1 cup Brown Sugar
1 cup Sugar
1 cup Vegetable Oil
1 can (15 oz.) Pumpkin Puree
2 Eggs
1 teaspoon Vanilla Extract
3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
Pinch of Ground Cloves
Pinch of Nutmeg


For Filling:
1 stick Butter
8 oz Cream Cheese
1 pound Powdered Sugar
1 teaspoon Vanilla


Cookies:
In large mixing bowl combine: brown sugar, sugar, oil and pumpkin.  Mix until well blended.


Add eggs one at a time.  Stir in vanilla.


In medium bowl add: flour, baking soda, baking powder, cinnamon, cloves and nutmeg.  Whisk together with fork.


Gradually mix dry ingredients into wet ingredients.


Pipe batter in spirals onto 2 inch squares of parchment paper.


Bake at 400 for 11 minutes.


Transfer cookies to a cooling rack to cool.


Filling:
Beat butter until fluffy.


Add cream cheese to butter and beat together.


Slowly add powdered sugar until incorporated.


Stir in vanilla.


If frosting is too thick add cream or milk a few drops at a time until they are the correct consistency.


Spread frosting on bottom of cookie and top with another cookie.




Linking Up With:


Three Weeks of Thanks @ The Artsy Girl Connection
Ultimate Recipe Swap @ Life As Mom

Artisan Bread

I developed my interest in baking bread while living in a house that was so cold I baked bread to get warm.  Our house was so cold that bread would not rise on the counter so I had to turn the oven on low and then turn it off with the bread inside in order for the bread to rise.  


I got a book for Christmas called Artisan Bread in Five Minutes a Day.  It took a little while to work out a system that I liked, and I had to practice a while before the bread was really good, but now it warms both my home and my tummy.  


This is the easiest way I have ever seen to make bread.  There is no kneading, and it only takes a few minutes to get ready.  The only down side is that you really have to start this bread at least 10 hours before you want to eat it.  On the good side, you CAN make it two whole weeks before you want to eat it, so, if you like bread frequently you can make a week worth of dough and have fresh bread with relatively little planning.


This bread is soft but dense with a moist crumb, a hard crust, and a very wonderful taste.  


Happy baking and happy eating.


Recipe and method are adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.


Artisan Bread
Prep Time: 30 min     Makes: 4 small loaves

• 3 cups hot tap Water
• 4 1/2 teaspoons Salt
• 4 1/2 teaspoons dry active Yeast
• 6 1/2 cups Flour
• Cornmeal, for pan

Add salt and yeast to water and stir to combine.


Place flour in the bowl of a food processor*, with food processor running add water and yeast mixture.  Mix until combined, about 30 seconds.


Place dough in a large bowl or container (5 quarts or larger) and leave to rise at room temperature for about 2 hours, or until dough had doubled in size.


Place dough in refrigerator over night and for up to 2 weeks.


Take out 1/4 of the dough and place on floured surface, or in a bowl of flour.  Lightly coat dough in flour.


Form loaf by pulling the dough down and tucking the "corners" underneath.


With a lightly floured knife cut a few slashes into the dough.


Place loaf on a cornmeal coated cookie sheet, and allow to rise for 40 minutes.  (preheat oven about 20 minutes into rising time)


Bake at 450 for 30 minutes.






* If you don't have a food processor this can be done in a stand mixer with the flat beater attachment or by hand but is quite labor intensive.  I would not recommend a hand mixer as the dough will be much to thick for most hand mixers.


Linking Up With:

Chili

Chili - is anything else this healthy so fulfilling and delicious?  Beans are high in protein and fiber, and together with tomatoes, onions, and lean ground beef, they make for a nutritious meal.  The trick is that the meal has all the right components to fill you up - and keep you full for a long time: fiber, protein, and a little bit of fat.  


Nutrition aside, this meal is also really inexpensive.  I often make it with dry beans which has the added advantage of letting you try a few of many different beans.  Where I like to buy my groceries you can buy about 10 different varieties in bulk, I like to get a little bit of 3 or 4 different kinds, just to make the chili look more diverse.  If you use dry beans, the whole recipe can be made for about $4.  That's right $4 to feed 6 adults.


Now, I know most people don't look at a blog and think to themselves "mmm, that recipe looks so cheap and healthy; I bet my family would love it" but, I get excited, so, sorry if I went in too deep.  You can be sure that even if this chili was expensive and terrible for you, I would still make it, it is just that good.  My husband adds about 1 Tablespoon of red pepper flakes to this recipe to make it hot enough for himself.  I hope you and your family enjoy and be sure to come back next week for my bread which makes a great side for this dish.


Chili
Total Time: 1 hour     Serves: 6

• 1-2 Tablespoons Vegatable Oil
• 1/2 pound Ground Beef
• 1 Onion, finely chopped
• 1 can Diced Tomato
• 1 can Beef Broth
• 2 cans Chili Beans
• 4 cans Kidney Beans, drained
• 2 teaspoons Oregano
• 1 teaspoon Garlic Powder
• 1-2 Tablespoons Paprika
• Pinch of Cayenne
• Pinch of Salt
• Pepper

To hot pot add oil and beef, cook until beef is browned.


Add onion, and cook until translucent and soft, about 3 minutes.


Add beef broth, tomatoes, beans, oregano, garlic powder, paprika, cayenne, salt and pepper.  Stir to combine.


Reduce heat to low and simmer for at least 20 minutes.