Wednesday, September 29, 2010
Guest Post - Recipe Roundup with Dee Dee
Dianna from Whatever Dee Dee Wants asked me to share a favorite recipe for her Recipe Roundup this week. Since fall is upon us and Thanksgiving is coming soon, I selected Thyme-Roasted Sweet Potatoes. It's a great recipe and I hope you'll head over to Dianna's blog to read more about it and snatch the recipe.
Tuesday, September 28, 2010
Tuesdays with Dorie: Tarte Fine
#FAIL
This tarte was perfect minus the extra stint it had in the broiler. Note to self: don't turn away for more than 10 seconds. I know, I know, Dorie warned us...
With that said, there was a good quarter of the tart that was fine. We enjoyed it and I was happy to use the puff pastry I had sitting in my freezer.
For the recipe buy Baking: From My Home to Yours by Dorie Greenspan, or visit the bolg Lethally Delicious. Remember to check out the TWD Blogroll!
AND...remember to join the new French Fridays with Dorie group. It starts this Friday, October 1. We'll be making Gougeres! (Cheese Puffs!)
Next week: Double Apple Bundt Cake
Last week: {Faux} Coffee-Break {& Chocolate} Muffins
One year ago: Cottage Cheese Pufflets
Two years ago: Creme Brulee
This tarte was perfect minus the extra stint it had in the broiler. Note to self: don't turn away for more than 10 seconds. I know, I know, Dorie warned us...
With that said, there was a good quarter of the tart that was fine. We enjoyed it and I was happy to use the puff pastry I had sitting in my freezer.
For the recipe buy Baking: From My Home to Yours by Dorie Greenspan, or visit the bolg Lethally Delicious. Remember to check out the TWD Blogroll!
AND...remember to join the new French Fridays with Dorie group. It starts this Friday, October 1. We'll be making Gougeres! (Cheese Puffs!)
Next week: Double Apple Bundt Cake
Last week: {Faux} Coffee-Break {& Chocolate} Muffins
One year ago: Cottage Cheese Pufflets
Two years ago: Creme Brulee
Thursday, September 23, 2010
Southwest Chipotle Seasoning & Open-Faced Turkey Sandwich
It consists of:
* 100% Whole Wheat Bread (1 slice)
* Extra Lean Oven-Roasted Turkey (4 oz.)
* Garden Tomato (sliced)
* Avocado (1/4-1/2)
* Mrs. Dash Southwest Chipotle Seasoning
I toast it before I stick on the avocado and tomatoes and it is so delicious!
Wish I took a pix for you all, but I always eat it right up during my lunch break.
I'm not sure how I cam across this seasoning but I love it. It's salt free and packed full of great flavor. It's got a blend of sweet chili pepper, chipotle chili peppers, cayenne, oregano, thyme, cumin, marjoram, basil, garlic, onion and more.
I've really only used it on this sandwich, but I'd love to try their recipe for Chipotle Butternut Squash Soup and Chipotle Cornbread or Crunchy Popcorn Chicken.
What's your favorite spice blend or spice at the moment? I'd love ideas!!!
Tuesday, September 21, 2010
Tuesdays with Dorie: {Faux} Coffee-Break {& Chocolate} Muffins
Top of the morning to you!
The muffin section in Baking from My Home to Yours is a section of the book that the Tuesday with Dorie bakers have barely touched. So when Rhiani of Chocoholic Anonymous‘ chose these Coffee-Break muffins for this week's recipe I was delighted.
I rarely change up Dorie's recipes because I figure if I'm going to see how they are I should make them as is for at least the first time. But since we aren't coffee or espresso drinkers at our house, I opted for Pero as I have in other recipes that call for these type of ingredients.
I was worried for some reason that they might be lacking so I decided to add in 4-ounces of semi-sweet chocolate. I melted three ounces and then folded in the last ounce. Then the last thing I did was sprinkle some cinnamon and sugar on top. They turned out light, sweet and delicious. I would make these again and again.
Check Rhiani's blog for the recipe as well as the LYL post on the TWD site. AND don't forget to register for the new Dorie baking group, French Fridays with Dorie. It begins October 1!
In unrelated news, things at work are going great. We are getting closer and closer to the launch date of our new product. I'm definitely lacking sleep, but the creative juices are flowing. I can't wait to share with you all. I'll even post a few new recipes using the new Shirley J product!
So...
Top of the morning to you.
I mean...
Top of the Muffin to You!
Enjoy some snippets from one of my all-time favorite Seinfeld episodes, The Muffin Tops.
I think these {Faux} Coffee-Break {& Chocolate} Muffins would make great muffin tops!
Next week: Tarte Fine
Last week: Peach Upside Down Cake
Last year: Cottage Cheese Pufflets
Two years ago: Dimply Plum Cake (a favorite!)
The muffin section in Baking from My Home to Yours is a section of the book that the Tuesday with Dorie bakers have barely touched. So when Rhiani of Chocoholic Anonymous‘ chose these Coffee-Break muffins for this week's recipe I was delighted.
I rarely change up Dorie's recipes because I figure if I'm going to see how they are I should make them as is for at least the first time. But since we aren't coffee or espresso drinkers at our house, I opted for Pero as I have in other recipes that call for these type of ingredients.
I was worried for some reason that they might be lacking so I decided to add in 4-ounces of semi-sweet chocolate. I melted three ounces and then folded in the last ounce. Then the last thing I did was sprinkle some cinnamon and sugar on top. They turned out light, sweet and delicious. I would make these again and again.
Check Rhiani's blog for the recipe as well as the LYL post on the TWD site. AND don't forget to register for the new Dorie baking group, French Fridays with Dorie. It begins October 1!
In unrelated news, things at work are going great. We are getting closer and closer to the launch date of our new product. I'm definitely lacking sleep, but the creative juices are flowing. I can't wait to share with you all. I'll even post a few new recipes using the new Shirley J product!
So...
Top of the morning to you.
I mean...
Top of the Muffin to You!
Enjoy some snippets from one of my all-time favorite Seinfeld episodes, The Muffin Tops.
I think these {Faux} Coffee-Break {& Chocolate} Muffins would make great muffin tops!
Next week: Tarte Fine
Last week: Peach Upside Down Cake
Last year: Cottage Cheese Pufflets
Two years ago: Dimply Plum Cake (a favorite!)
Thursday, September 16, 2010
Dinnertime: Stir-Fried Chicken & Pineapple in Sweet & Sour Sauce
I love sweet and sour dishes. Whenever my family would visit our favorite Chinese restaurant and order family style--I always insisted on sweet 'n sour pork or chicken. To this day I'm a sucker for the dish, especially when I get extra sauce that I can put on my rice or any veggies on my plate.
Work at Shirley J has been busier than ever. We are launching a new product and system on October 1. Needless to say I've been putting in some long hours. I love my job and I am am so passionate about what we are coming out with....can't wait for you all to see. I love working for a company that puts such high esteem on family dinner. (That's a little clue to what we're launching!)
Since I've been at the office a lot or waking up early and getting things done at home, I was needing a nice sit-down dinner with Adam. We had chicken on hand and I didn't just want to throw it in the crockpot or grill it so I searched my America's Test Kitchen Family Cookbook for some ideas. I found this Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce. I had everything on hand except fresh pineapple and I knew one of us could pick some up our way home from work.
So Adam and I ventured into making a nice little meal. It was so relaxing and comforting knowing that we would just be home tonight and that we could enjoy each others company. Adam prepped the chicken and I prepped all the veggies and sauce. As sides I made some brown basmati rice (using Shirley J Chicken Bouillon instead of just water...it adds so much flavor. Seriously the best bouillon!) and steamed broccoli with red pepper flakes.
I was surprised at how quick it all came together, minus the brown rice. The chicken dish really only took 30 minutes and that included all the prep! I love how simple it was to make. If you are looking for a new chicken recipe or a quick weeknight meal try this Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce dish. We loved it. And don't you just love family dinnertime?
Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce
from America's Test Kitchen Family Cookbook
Serves 4
Start To Finish: 30 minutes
Ingredients:
6 T. red wine vinegar
6 T. orange juice (I used pulp-free Winder Farms)
6 T. sugar
3 T. ketchup (I use Hunt's No High Fructose Corn Syrup)
1 t. cornstarch
1 lb. boneless, skinless chicken breasts (trimmed)
2 T. vegetable oil (we used olive by mistake)
1 large red onion, halved and sliced 1/4 inch thick (Got mine at the Downtown SLC Farmers Market)
2 c. pineapple chunks (use FRESH!)
3 garlic cloves, minced
1 T. grated ginger (I used 1 t. ground)
2 scallions, sliced thin
Directions:
Whisk the vinegar, orange juice, sugar, ketchup, and cornstarch together, set aside. Pat the chicken dry with paper towels and slice it into 1/2-inch-wide strips. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken and cook until no longer pink, about 3 mintues. Transfer to a bowl.
Add the remaining 1 tablespoon oil and heat over medium heat until shimmering. Add the onion and cook until just beginning to soften, about 2 mintues. Add the pineapple and cook until heated through, about 1 minute.
Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Whisk the vinegar mixture to recombine, then add with the chicken to the skillet. Toss until all the ingredients are well coated with sauce. Sprinkle with scallions before serving.
Have a great night, friends!
Work at Shirley J has been busier than ever. We are launching a new product and system on October 1. Needless to say I've been putting in some long hours. I love my job and I am am so passionate about what we are coming out with....can't wait for you all to see. I love working for a company that puts such high esteem on family dinner. (That's a little clue to what we're launching!)
Since I've been at the office a lot or waking up early and getting things done at home, I was needing a nice sit-down dinner with Adam. We had chicken on hand and I didn't just want to throw it in the crockpot or grill it so I searched my America's Test Kitchen Family Cookbook for some ideas. I found this Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce. I had everything on hand except fresh pineapple and I knew one of us could pick some up our way home from work.
So Adam and I ventured into making a nice little meal. It was so relaxing and comforting knowing that we would just be home tonight and that we could enjoy each others company. Adam prepped the chicken and I prepped all the veggies and sauce. As sides I made some brown basmati rice (using Shirley J Chicken Bouillon instead of just water...it adds so much flavor. Seriously the best bouillon!) and steamed broccoli with red pepper flakes.
I was surprised at how quick it all came together, minus the brown rice. The chicken dish really only took 30 minutes and that included all the prep! I love how simple it was to make. If you are looking for a new chicken recipe or a quick weeknight meal try this Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce dish. We loved it. And don't you just love family dinnertime?
Stir-Fried Chicken and Pineapple in Sweet and Sour Sauce
from America's Test Kitchen Family Cookbook
Serves 4
Start To Finish: 30 minutes
Ingredients:
6 T. red wine vinegar
6 T. orange juice (I used pulp-free Winder Farms)
6 T. sugar
3 T. ketchup (I use Hunt's No High Fructose Corn Syrup)
1 t. cornstarch
1 lb. boneless, skinless chicken breasts (trimmed)
2 T. vegetable oil (we used olive by mistake)
1 large red onion, halved and sliced 1/4 inch thick (Got mine at the Downtown SLC Farmers Market)
2 c. pineapple chunks (use FRESH!)
3 garlic cloves, minced
1 T. grated ginger (I used 1 t. ground)
2 scallions, sliced thin
Directions:
Whisk the vinegar, orange juice, sugar, ketchup, and cornstarch together, set aside. Pat the chicken dry with paper towels and slice it into 1/2-inch-wide strips. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken and cook until no longer pink, about 3 mintues. Transfer to a bowl.
Add the remaining 1 tablespoon oil and heat over medium heat until shimmering. Add the onion and cook until just beginning to soften, about 2 mintues. Add the pineapple and cook until heated through, about 1 minute.
Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Whisk the vinegar mixture to recombine, then add with the chicken to the skillet. Toss until all the ingredients are well coated with sauce. Sprinkle with scallions before serving.
Have a great night, friends!
Tuesday, September 14, 2010
Tuesdays with Dorie: Cranberry Upside-Downer (Peach-Raspberry Upside Down Cake)
I love cakes that only take a few minutes to whip up. Sabrina of Superfluous chose Cranberry Upside-Downer on page 206 of Baking from My Home to Yours for my Tuesdays with Dorie baking group this week....and this cake was a quick one to make.
Even though I've had this recipe bookmarked for more than two years, I opted to make the 'Playing Around Version' using some seasonal fruit that my in-laws grow (Peaches and Raspberries) instead of the Cranberries that the original recipe calls for. I couldn't resist. The peaches are glorious and the raspberries divine! Plus I didn't have to make a trip to a fruit stand or market. I was not disappointed.
This cake was so simple to make and yielded delicious results. It was colorful and beautiful. The peaches were perfectly sweet and lightly caramelized. The cake had the perfect amount of spice to it. I loved how the fruit juices settled into the cake. This was a real winner and a great way for us to finish off our Labor Day BBQ.
You should make this Summery Peach Upside-Down(er) Cake today! You can get the recipe from Sabrina's blog. Be sure to see how the other TWD bakers made it by checking the LYL post.
Next week: Coffee-Break Muffins (I used Perro and Chocolate)
Even though I've had this recipe bookmarked for more than two years, I opted to make the 'Playing Around Version' using some seasonal fruit that my in-laws grow (Peaches and Raspberries) instead of the Cranberries that the original recipe calls for. I couldn't resist. The peaches are glorious and the raspberries divine! Plus I didn't have to make a trip to a fruit stand or market. I was not disappointed.
This cake was so simple to make and yielded delicious results. It was colorful and beautiful. The peaches were perfectly sweet and lightly caramelized. The cake had the perfect amount of spice to it. I loved how the fruit juices settled into the cake. This was a real winner and a great way for us to finish off our Labor Day BBQ.
You should make this Summery Peach Upside-Down(er) Cake today! You can get the recipe from Sabrina's blog. Be sure to see how the other TWD bakers made it by checking the LYL post.
Next week: Coffee-Break Muffins (I used Perro and Chocolate)
Saturday, September 11, 2010
Garden Update - Scallions, Tomatillos, Raspberries and More!
I've fallen in love with everything the garden is producing this year. Here are some shots I've taken over the last couple weeks.
A little look at our section of the garden. We've since pulled up the corn. So it looks a little bare on the left side. My favorite part of this picture is the squash vine that has come down to our bottom tier from the top of the garden. I love how wild and crazy squash plants get.
Oh raspberries! I eat these right off the bush, enjoy them in shakes and more. Before the summer is over I am hoping to make a tart with vanilla pastry cream and fresh raspberries on top.
We planted scallions by accident. I thought I was grabbing seeds for shallots and wasn't paying attention. Though we are sad we didn't grow our beloved shallots we have been very happy with these purple scallions. I've been adding them to everything. Love them in salads, on turkey sandwiches, scrambled eggs...everything!
Our green zebra-striped tomatoes are almost ready. I've been so anxious for these all summer. Thank goodness I've got heirloom tomatoes coming to me weekly from my CSA order. Anyone have a favorite recipe using green zebras?
We planted a lot of onions this year. And it's a good thing too. I mean, can you really ever have enough? We plan to use them for onion soup soon. I know French Onion Soup calls for yellow onions typically, is it going to kill us if we use sweet onions?
Tomatillos! We've had a few that we've picked but I still haven't made any salsa verde or dishes. I'm waiting for a bunch to harvest. They are coming slow and I'm actually hoping to pick some today.
I didn't shoot the rest of the garden but I will tell you it is in full bloom. The peach trees have been going nuts, my father-in-law just picked a gazillion nectarines. The other tomatoes, squash and beets are all doing so well too! I love this garden thing.
Other gardening posts you may like:
Garden Update 2010: Corn, Gooseberries, Currants and Fritters!
Fresh Chives
Garden Goodness
Garden Vegetables
Millions of Peaches
Utah Raspberries are in Season!
A little look at our section of the garden. We've since pulled up the corn. So it looks a little bare on the left side. My favorite part of this picture is the squash vine that has come down to our bottom tier from the top of the garden. I love how wild and crazy squash plants get.
Oh raspberries! I eat these right off the bush, enjoy them in shakes and more. Before the summer is over I am hoping to make a tart with vanilla pastry cream and fresh raspberries on top.
We planted scallions by accident. I thought I was grabbing seeds for shallots and wasn't paying attention. Though we are sad we didn't grow our beloved shallots we have been very happy with these purple scallions. I've been adding them to everything. Love them in salads, on turkey sandwiches, scrambled eggs...everything!
Our green zebra-striped tomatoes are almost ready. I've been so anxious for these all summer. Thank goodness I've got heirloom tomatoes coming to me weekly from my CSA order. Anyone have a favorite recipe using green zebras?
We planted a lot of onions this year. And it's a good thing too. I mean, can you really ever have enough? We plan to use them for onion soup soon. I know French Onion Soup calls for yellow onions typically, is it going to kill us if we use sweet onions?
Tomatillos! We've had a few that we've picked but I still haven't made any salsa verde or dishes. I'm waiting for a bunch to harvest. They are coming slow and I'm actually hoping to pick some today.
I didn't shoot the rest of the garden but I will tell you it is in full bloom. The peach trees have been going nuts, my father-in-law just picked a gazillion nectarines. The other tomatoes, squash and beets are all doing so well too! I love this garden thing.
Other gardening posts you may like:
Garden Update 2010: Corn, Gooseberries, Currants and Fritters!
Fresh Chives
Garden Goodness
Garden Vegetables
Millions of Peaches
Utah Raspberries are in Season!
Tuesday, September 7, 2010
Tuesdays with Dorie: Peanut Butter Crisscrosses
It's Tuesday again, my friends. Which means another wonderful baking delight straight from my favorite baking cookbook, Baking from My Home to Yours by Dorie Greenspan.
This week Jasmine of Jasmine Cuisine selected Peanut Butter Crisscrosses on page 78.
I think Peanut Butter Crisscrosses were one of the first cookie I remember baking with my mom. I remember she would let me press the crisscrosses with a fork and I loved it. I loved these cookies, I think Dorie's recipe is extra delicious. I love that it includes peanut butter and chopped salted peanuts for that extra crunch.
I guess before I go any farther I better confess. I didn't make these myself. Adam did. He loves all things peanut butter and as you should know by now, He is the official cookie maker in our home. So don't hate. I really didn't feel like making them again. (Don't think I wasn't tempted, it's just been a busy month so far.)
If you love cookies and you love peanut butter give this recipe a try. Heck, try it even if you have your own PB crisscross recipe. We even did some with Sugar in the Raw, which I think added soem awesome texture. Make sure you check out Jasmine's blog for the recipe and visit the 'Leave your Link' post on the TWD group site.
In related and oh-so-freaking-exciting-news Dorie's new cookbook, Around My French Table, is out! I am anxiously awaiting for my copy to arrive! And the best part, Laurie is putting together another weekly baking group! I will be joining. It's called French Friday's with Dorie and it begins October 1. You should check out the site and register. And if you're nervous that you don't have time for another baking group...or just nervous to join one for the first time. Don't be! This group doesn't require any long term commhttp://tuesdayswithdorie.wordpress.com/2010/09/03/french-fridays-with-dorie/itments. You just bake when you can! More info here.
Next week: Cranberry Upside-Downer (I made the peach with raspberries version!)
Last week: {Faux} Espresso-Chocolate Shortbread Cookies
One year ago: Chocolate Souffle
Two years ago: Chocolate-Malted Whopper Drops
This week Jasmine of Jasmine Cuisine selected Peanut Butter Crisscrosses on page 78.
I think Peanut Butter Crisscrosses were one of the first cookie I remember baking with my mom. I remember she would let me press the crisscrosses with a fork and I loved it. I loved these cookies, I think Dorie's recipe is extra delicious. I love that it includes peanut butter and chopped salted peanuts for that extra crunch.
I guess before I go any farther I better confess. I didn't make these myself. Adam did. He loves all things peanut butter and as you should know by now, He is the official cookie maker in our home. So don't hate. I really didn't feel like making them again. (Don't think I wasn't tempted, it's just been a busy month so far.)
If you love cookies and you love peanut butter give this recipe a try. Heck, try it even if you have your own PB crisscross recipe. We even did some with Sugar in the Raw, which I think added soem awesome texture. Make sure you check out Jasmine's blog for the recipe and visit the 'Leave your Link' post on the TWD group site.
Next week: Cranberry Upside-Downer (I made the peach with raspberries version!)
Last week: {Faux} Espresso-Chocolate Shortbread Cookies
One year ago: Chocolate Souffle
Two years ago: Chocolate-Malted Whopper Drops
Monday, September 6, 2010
White Kitchen
My dream kitchen is a beautiful white kitchen. You know sorta Barefoot Contessa-esque but sorta not. If you're local you should know I also go ga-ga over the kitchen at Communal in Provo. I just imagine a beautiful white back splash, white cupboards, an island either with an silver industrial or wood top. I've been looking at a few in magazines and online as of late. Here's a snap shot of what google images pulls up.
What's your dream kitchen look like?
What's your dream kitchen look like?
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