Wednesday, October 2, 2013

I will be back soon


I will be back to blogging soon 

Allergies have kicked me to the curb, stomped on me and left me for dead

and this is the nasty little booger that's doing all the damage


Rabbitbrush

What is rubber rabbitbrush?
Rubber rabbitbrush, or grey rabbitbrush, is a fast growing native shrub. While similar to sagebrush, it grows faster and competes less withforbs and grasses, thus filling an important part of the post-disturbanceplant community.
Rubber rabbitbrush flowers
True to its name, rubber rabbitbrush can be used to make rubber, but the process is not cost-effective. Compounds in rubber rabbitbrush are still being investigated for medicine and as an insect repellent. American Indians used it to make chewing gum, tea, cough syrup, and yellow dye. The rubbery twigs were used in making baskets.
What are its characteristics?
This shrub normally grows 1-7 feet tall and may have several stems from the base that branch to give plants a rounded appearance. Narrow, yellow-green leaves and flexible twigs are covered with felt-like hairs that reduce transpiration and water loss. Rubber rabbitbrush favors sunny, open sites, and is particularly common where recent disturbance has occurred. It is cold hardy, and tolerates moderately salty soils. In the Great Basin, rubber rabbitbrush grows from 3,000 to 8,000 feet elevation.
It reproduces from seeds and resprouts following fires. Clusters of small golden yellow flowers adorn the shrub canopy from mid-summer to early fall. In late fall, seeds are dispersed by wind, but they do not persist in the seedbankGermination occurs easily, but seedlings often do not live unless late spring rains replenish soil moisture. Often, seedling establishment occurs near other shrubs where shading reduces moisture loss. This species rapidly colonizes disturbed sites, but stands decline over time.
What’s its value to the Great Basin? Rubber rabbitbrush plant
Wildlife only lightly forage on this species, but winter use can be heavy. It can be an important early winter food source for mule deer. Black-tailed jackrabbits eat the stems and leaves in the fall and winter. Rubber rabbitbrush provides good cover for many nesting birds. It is of little worth to livestock, though sheep use it some during the winter.
Rubber rabbitbrush is often considered less valuable than sagebrush.
What is its restoration potential?
The biggest benefit of rubber rabbitbrush is that it grows quickly, prevents soil erosion, and provides a shrub component until slower growing species out-compete it. Establishment is relatively easy, and seed dispersal is rapid. Where erosion potential is high, less palatable subspecies can be planted to deter herbivory.



Wednesday, September 25, 2013

Fall Decor

I was excited when I went to the market today.  They finally got the pumpkins, gourds and indian corn in the store.  I pulled out the harvest basket and fall lights that I picked up at Joann's and the antler we found on our property. I went to work on my first decoration for the fall season.  A few pheasant feathers would have look nice but I  have not been able to find them at any of the stores around here.  

 I have it sitting on top of the bar in my kitchen. (please ignore the stuff in the back ground) Not sure if this will be permeant home for the arrangement. I will decide after I pull out more fall decorations then everything should fall into place.



Sunday, September 15, 2013

The Doughnut That Shall Not Be Named

Baking Partners August Challenge "The Doughnut That Shall Not Be Named"



I saw a photo of a CRONUT on Pinterest months ago, my first reaction WOW! That is beautiful.  I didn't click on it or pin it.  I thought there is no way I would ever made something like that, it looks way too hard and complicated and I went on my merry way.

Fast forward to the present I received my email from Baking Partners - We are making the CRONUT.


Until this challenge I didn't know a thing about the Cronut and just incase you were in that cave with me here is a little history on this lustful "doughnut".


The Cronut is a cross between a croissant and a doughnut developed by Chef Dominique Ansel for Dominique Ansel Bakery in NYC.  In May 2013 Chef Ansel trademarked the name hence the Harry Potter reference "The Doughnut That Shall Not Be Named"

New Yorkers having been lining up at the Bakery waiting for hours in the rain to get this $5.00 gem.  Here is the 411 from Dominique Ansel Bakery

I'm going to be cheating a little on this blog post.  There are a lot of steps for this recipe and I think it is best to refer you to the website for the recipe and photos of the steps.  They are the professionals and I don't want to leave anything out.

Get the Bootleg Recipe Here Kitchensurfing


I have to say this recipe is labor intense.  A 3 day process and some upper arm workout. Which is a good thing when you think about the calories in these babies.

I am very proud of the work I did, look at those flaky layers in my photo.  I chose to dip them in cinnamon and sugar instead of making the glaze to my husbands disappointment.  I promised to make him some plain ole' glazed doughnuts soon.

I think everyone should make these once in your life just to say you did it.  I have never made any type of doughnut and I even own a few doughnut cookbooks.  After making the cronut regular doughnuts should be child's play, right?



Friday, September 13, 2013

Teriyaki Chicken Stacks

I've been in the mood for teriyaki lately.  I started pulling things out of the refrigerator to see what I could come up with.  Chicken, check, ham, check, swiss cheese, check.  I think all of these will go very well with teriyaki.  This is a fast dish to make, what takes the longest is the marinating and when you pound the chicken out it takes no time to cook.  If you don't have ham you could replace it with bacon because bacon goes with everything, right?


Teriyaki Chicken Stacks

4 boneless skinless chicken breasts
1/2 cup teriyaki sauce
2 tablespoons butter
8 slices deli black forest ham
8 slices swiss cheese

Pound out chicken breasts place in a ziploc bag with the teriyaki sauce.  Marinate for one hour.  In a hot skillet melt butter and add chicken breasts.  Cook on each side for 4 minutes on each side or until done. Remove and add to a foil lined cookie sheet.  In the same skillet add ham in piles of two slices bunched up and heat through on both sides just a couple minutes for each side.  At this time turn your broiler on high.  Top the chicken with the ham and add two slices of swiss cheese.  Place under the broiler until the cheese has melted and starting to bubble.  Serve as a main dish with sides or you can make it into a sandwich.

Note:  If you are going to serve this as a sandwich add grilled pineapple slices, I like to dip one side into the teriyaki sauce, gives it just the right amount of flavor without over powering it.

Just a reminder there is still time to enter to win John Currence's cookbook Pickles, Pigs and Whiskey.  Just click here for my Facebook Link


Wednesday, September 11, 2013

Black-Eyed Pea and Corn Salad

It's going to be one of those days...I'm totally a loss for words.  I could talk about the weather...right now we have a cloud sitting on us and I can't see 5 feet in front of me, that's pretty boring.  I could talk about my day...Hmm, I've got nothing.  Letting out a heavy sigh - that just about sums it up.

Instead of sitting here staring at a computer screen which looks like it could be for hours trying to think of something clever to write about.  I think I should just get to the recipe.  




Black-Eyed Pea and Corn Salad

2 15oz cans black-eyed peas, rinsed and drained
2 cups fresh corn or 2 15oz cans of corn
1 cucumber, seeded and diced
2 large jalapeƱos, seeded and diced
3 tomatoes, seeded and diced
1 red onion, chopped
1 bunch green onions including greens, sliced
1 bunch cilantro, rough chop

Dressing

2/3 cup apple cider vinegar
3/4 cup canola oil
3 cloves garlic, mined
2 tablespoons ginger, grated
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
lime zest
juice from 1/2 a lime
1 tablespoon sugar

Chop and slice all your salad ingredients and place in a large bowl.  In a jar with a lid put all your dressing ingredients place the lid on and shake hard until all incorporated.  Pour over salad and give it a toss.  Cover and place in the refrigerator for at least 2 hours.


Jam Hands

Monday, September 9, 2013

Hershey's Ultimate Chocolate Brownies

It's Sunday, football is on the TV and on the internet (my team is not being televised) it's raining and it's in the 50's.  With this chilly weather I'm enjoying a nice big hot cup of coffee.  That's when it hits me...I want some brownies. 

 I was checking out recipes on the web and seeing what I had in my pantry.  Hershey's brownies won out...with just a little bit of tweaking. (not to be confused with Twerking)  The recipe below contains my tweaks. I also tweaked the frosting recipe just a tad.  I have the link to Hershey's for their recipe for the brownies and frosting.


Hershey's Ultimate Chocolate Brownies 

3/4 cup Hershey's Cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups AP flour
2 teaspoons finely ground instant coffee
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chocolate chips
1/2  cup peanut butter chips

Pre-heat oven 350 degrees and grease a 13x9x2 pan

Stir together cocoa and baking soda in a large bowl; stir in 1/3 cup butter.  Add boiling water stir until batter thickens.  Stir in sugar, eggs and remaining butter, until smooth.  Add flour, instant coffee and salt, blend completely. Stir in chocolate and peanut butter chips.  Spread into prepared pan. Bake for 35 to 40 minutes, or until brownies begin to pull away from sides of pan.  Cool completely on a wire rack before frosting.

One Bowl Frosting

6 tablespoons butter
2 2/3 cups powdered sugar
2/3 cup Hershey's Cocoa
1/4 cup milk
1/4 cup strong coffee
1 teaspoon vanilla

Beat butter in a medium bowl or a stand up mixer. Add powdered sugar and cocoa alternately with milk/coffee beating to a spreading consistency.  (additional milk or coffee may be needed) Stir in vanilla.




Friday, September 6, 2013

Teriyaki Steak Sandwich

Back in the early 1980's I worked in North Hollywood there was this little hole in the wall sandwich place that was between two buildings on Laurel Canyon Blvd.  They made the best Teriyaki Steak Sandwiches.  Sadly they are  long gone.  I have been craving that sandwich and tried my best to recreate something I haven't had in over 20 years.  It is pretty darn close to what I remember.



1 1/2 to 2 lb Top Round Steak
Teriyaki Sauce
olive oil
3 onions, sliced
1 large orange bell pepper, sliced
2 jalapeƱos, remove seeds and slice
8 slices of sharp swiss cheese
4 large rolls
salt and pepper

Put steak in the freezer for 1 hour, using a sharp knife cut thin slices, salt and pepper, place steak in a zip lock bag.  Pour enough teriyaki sauce in the bag to coat the steak slices.  The steak only needs to marinate for an hour since it is cut so thin.  While the steak is marinating sautĆ© the onions and peppers in olive oil until golden.  In a hot skillet cook the meat small amount at a time.  After all the steak is cooked add enough for one sandwich back to the skillet, add some of the onion mixture and toss together.  Arrange the steak and peppers as you would add to the roll.  Top with two slices of cheese and top with some more of the onion mixture.  Cover skillet for the cheese to melt evenly.  Using a flipper scoop up the meat mixture and add to the bun and serve. 

Note:  The teriyaki sauce I used had sesame seeds this is optional

Until Next Time,
Pam

Shared on Weekend-Potluck #83

Wednesday, September 4, 2013

Spicy Sausage Bean Dip

Can you believe the first NFL game of the season is tomorrow. The Broncos and the Ravens are going to kick the season off.  Yes I am a little bit Giddy - Not just because I get to fix some game day food but because I love football.  



Thursday September 5th 6:30 (MT)


Do you fix a big spread hamburgers, hot dogs, steaks or do you keep it simple with some manly kick ass finger foods?
I like to trade off - some days I will fix hot dogs and potato salad and other times I just like a bunch of different small bites
No matter what you fix I think you need to have a great dip that everyone can enjoy throughout the game.  Here is one of my favorite dips a Spicy Sausage Bean Dip.




Spicy Sausage Bean Dip

3 links Johnsonville Hot Italian Sausage (remove from casings)
2 16oz cans refried beans
1 onion, chopped small and divided
1 4 oz can chopped roasted jalapeƱos 
1/2 teaspoon ground chipotle 
1/2 teaspoon cumin
1/2 cup chopped black olives
1 cup shredded cheddar cheese
salsa 

In a skillet cook sausage until crumbly and no pink remove from skillet to a paper towel to drain.  Place 1/2 the chopped onions in the skillet with the sausage grease, add chipotle and cumin and sautĆ© for 5 minutes.  In a saucepan over medium heat add refried beans and half the can of jalapeƱos and the sautĆ©ed onions, heat through.  Spread the refried beans in a casserole dish, top with sausage and cheese. Place in a preheated 350 degree oven cook until the cheese is melted, about 15 minutes.

Remove from oven top with the remaining raw onions, jalapeƱos, olives and salsa.  Serve with tortilla chips, extra salsa and sour cream.

Who are you rooting for?

I am a die-hard New Orleans Saints Fan


Monday, September 2, 2013

Roasted Root Vegetables

It's raining and gloomy outside it feels like fall and I'm craving those fall flavors.  It doesn't get any more fall than with root vegetables.  I love root vegetables and make sure I always have them on hand.  You can use any root vegetables you have on hand for this dish.  

While I was reading through the September issue of Southern Living I came across a recipe for a fall vegetable hash.  I had all those vegetables and then some and decided to roast them instead of cooking them on the stove top. 


Roasted Root Vegetables
Inspired by the Southern Living Fall Vegetable Hash September 2013 issue

1 large sweet potato, peeled and chopped
1 large turnip, peeled and chopped
3 carrots, peeled and chopped
1 large onion, chopped
15 small to medium brussels sprouts, cut in half
1 head of garlic, peeled
3 large sage leaves, minced
1 sprig rosemary, minced
2 sprigs thyme, minced
extra virgin olive oil
salt and pepper
5 slices bacon, cut into bite sized pieces

Pre-heat over to 425 degrees.  Line a baking sheet/jelly roll pan with foil (for easy clean-up).  Chop vegetables into uniform small pieces place on baking sheet top with bacon.  Drizzle with olive oil lightly.  Sprinkle with herbs and salt and pepper.  Toss to coat everything and spread out evenly on baking sheet.  Roast for 30 minutes or until vegetable are cooked through and have a beautiful color.



Friday, August 30, 2013

Apple-Pecan Carrot Cake

I received my September issue of Southern Living Magazine in the mail.  The fall issues of magazines are my favorite.  This issue is not disappointing at all it is chalked full of wonderful recipes it was hard to decided what to fix first.

I decided on the Apple-Pecan Carrot Cake.  It is a simple recipe packed with a ton of flavor and just a beautiful cake.  Now I did have my issues with the Caramel sauce and that is because I live at high altitude and have yet to perfect caramel.  But I'm not giving up.  The recipe I used is from the magazine unless noted differently.  If I do use a high altitude recipe it will always be stated as such.



Apple-Pecan Carrot Cake
Southern Living Magazine - September 2013 issue page 100

2 1/3 cups finely chopped lightly toasted pecans, divided
2 cups flour
2 teaspoons baking soda
2 teaspoons apple pie spice  *
1/2 teaspoon salt
3 large eggs, lightly beaten
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups peeled and grated granny smith apples
1 1/2 cups peeled and grated carrots
2/3 cup plus 2 tablespoons apple cider caramel sauce (recipe below)

Preheat oven to 350 degrees. Sprinkle 1 1/3 cup of toasted pecans into 2 buttered shiny 9 inch round cake pans.  Stir together flour, soda and spice in a small bowl and set aside. Stir together eggs, sugar, vegetable oil, buttermilk and vanilla.  Add flour mixture stir until just blended.  Fold in apples, carrots and remaining pecans.  Bake for 30 to 35 minutes or until a toothpick comes out clean. Cool in pans on a wire rack for 10 minutes.  Remove cake from pans and allow to cool on the wire racks, completely.

Place one cake layer, pecan side down on serving plate.  Spread top of the cake layer with 2/3 cup of Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting (recipe below) over top of cake. Drizzle 2 tablespoons of Apple Cider Caramel Sauce over frosting and swirl into frosting.  I took a 2/3 cup of whole pecans toasted them and coated them with the Apple Cider Caramel Sauce and placed on top of the cake.

* If you are unable to find the apple pie spice like me you can use 1 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg and 1/8 of a teaspoon of ground cardamon.

Apple Cider Caramel Sauce
Southern Living Magazine - September 2013 issue page 98

1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream

Over medium heat cook cider in a 3 quart saucepan stirring often for 10 minutes or until reduced to 1/4 cup. Stir in brown sugar, butter and whipping cream.  Bring to a boil over medium high heat stirring constantly, for 2 minutes. Remove from heat and cool completely.  Refrigerate for up to one week.

Mascarpone Frosting
Southern Living Magazine - September 2013 issue page page 100

1 8 oz container mascarpone cheese
1/4 cup powdered sugar
2 teaspoons vanilla 
1 cup whipping cream

Whisk together mascarpone cheese, sugar and vanilla until just blended.  Beat whipping cream at medium speed with an electric mixer until stiff peaks form.  Gently fold into mascarpone mixture.

Reminder:  Cookbook Giveaway on Living Rancho Delux's Facebook Page
Jam Hands

Wednesday, August 28, 2013

It's a Facebook Giveaway

Cookbook Giveaway on Living Rancho Delux Facebook Page

In honor of Facebook now allowing Giveaways I will be giving away a cookbook:

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence This cookbook is not available until October 1st. 





The Rules:

Since the book will not be released until October 1st I will take entries until October 1st midnight eastern time. Winner will be announced October 2nd and must reply within 48 hours with their address.

Leave a comment on my Facebook Page

Share my Giveaway on Facebook

That's it, easy as pie, over and out


Apple Raisin Shortcake

Fall is right around the corner.  Pretty soon the air will have a crisp bite to it and the leaves will be changing colors.  Autumn is my favorite time of the year and I have already starting making my favorite  fall comfort foods.

When you think of shortcake you think of spring and strawberries.  It's time to change things up and make that shortcake a fall classic with Apples and Raisins.  Even if you are not a whiskey drinker it's worth buying a small pocket size bottle for this recipe.  Whiskey with butter makes desserts so incredibly delicious.  That leftover whiskey will not go to waste I have other recipes where I use whiskey check them out.

Apple Raisin Shortcake




Apple and Raisin Mixture

4 tablespoons butter
1/2 cup packed brown sugar
2 teaspoons vanilla
1/2 cup good whiskey (you can sub apple cider)
3 cooking apples, chopped (your choice to peal the apples I like them rustic so I leave them on)
1 cup raisins

Melt butter in a saucepan on medium low, add brown sugar and vanilla stir until brown sugar has melted.  Add apples, raisins and whiskey stir until completely coated with sugar mixture.  Cook for 15 to 20 minutes stirring occasionally.  You want the apples a little soft but still have a bite.

Shortcake 
Inspired by Alton Brown's Recipe

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
3 tablespoons butter
2 tablespoons shortening
3/4 cup International Delight French Vanilla Creamer
melted butter to brush shortcakes
sugar

Pre-heat oven 450 degrees.  In a large bowl combine flour, baking powder, salt and sugar. Cut in butter and shortening.  Mix in ID creamer and drop by large spoonfuls.  Brush with melted butter and sprinkle with sugar.  Bake for 15 minutes or until firm and gold brown around the edges.

Top shortcake with a scoop of vanilla ice cream and apple raisin mixture, make sure you spoon the syrup over the ice cream.

Until Next Time,
Pam

Shared on Weekend-Potluck #82

Monday, August 26, 2013

Pulled Pork Sandwiches

FOOTBALL SEASON!  I have a bunch of teams I cheer on however, the number one team I cheer for are the New Orleans Saints.  I have been a Saints fan for over 30 years, yes even during the paper bag days.  That reminds me I need to get a Number 9 Drew Brees jersey.  I currently have a jersey but that player has long left the Saints and that calls for a new jersey.

www.sportsgeekery.com

I know it's pre-season football but hey at my house football is football and every game needs Game Day grub.  In honor of the "Pig Skin" I am making Pulled Pork Sandwiches with Coleslaw.


Pulled Pork Sandwiches




Day One

Large Pork Butt

Pork Rub

3 tablespoons San Antonio Style Quick Chili Mix
3 tablespoons Lawry's Seasonings
3 tablespoons Chili Powder
1 1/2 teaspoons cayenne powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper

Trim pork butt of excess fat and sprinkle generously with pork rub (any extra rub place in a airtight container).  Wrap tight with cellophane place in a casserole dish in the refrigerator overnight. 


Day Two

1 32 oz box beef broth 
1 carrot, cut into chunks
1 small onion, cut into chunks
1 bay leaf

Sear pork butt in a skill then place in a large dutch oven at beef broth, carrot, onion and bay leaf.  Cover and place in a pre-heated 375 degree oven for 4 to 6 hours until it is tender.  Check every 2 hours to see if it needs more liquid.  If it does need liquid just add water half way up the pork.  Allow to cool to handle, remove any fat and shred pork.  I like to crisp up the pork for my sandwiches.  I heat olive oil in a skillet and add the shredded pork. On a medium high flame I cook the cook until it just starts to crisp but still tender.

You can also put it in a slow cooker overnight on high.  I would add a 2 cups of water to the broth for the slow cooker.   Reserve some of the broth to dip the buns in.  The pulled pork also makes great tacos, nachos, burritos and enchiladas.

Bonus Hint:  The rub mixture is also delicious sprinkled lightly on watermelon, cantaloupe and apples

Coleslaw


1/2 cup mayonnaise

1/4 cup sugar
1/4 cup milk
1/4 cup buttermilk
zest of one lemon
juice from 1/2 a lemon
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 large head of cabbage
3 carrots
1/2 onion, grated

Using a food processor chop cabbage and carrots finely (I will hand chop the cabbage and carrots after I run them through the food processor).  Place in a large bowl mix in the grated onion.  Whisk together the remaining ingredients and pour oven cabbage mixture.  Mix thoroughly and refrigerate for at least 2 hours before serving.

Serve on top of the pulled pork sandwich or as a side dish

Building your sandwich you can add your favorite BBQ Sauce, Onions or Cheese

Monday, August 19, 2013

Barilla Veggie Farfalle Pasta Dish

I sometimes have a tendency to over think and over add things to recipes.  This is one time I listened to that little voice in my head that said no you do not need to add that.  It started with red pepper flakes, I have a love affair with red pepper flakes I decided to leave them out of this dish figuring the cajan seasonings was enough spice.  I was also toying with the idea of adding balsamic vinegar and that voice again said don't do it.  

I didn't tell my husband about the items I was going to add.  During dinner I asked him what he thought of the dish.  He said everything that I put in the dish was the right combination of flavors.  My little voice said I told you so.


Barilla Veggie Farfalle with Chicken, Bacon, Asparagus and Brussel Sprouts

3 chicken breasts, cut into bite size pieces
2 1/2 tablespoons cajun seasoning
1 lb box Barilla Veggie Farfalle - Freshly Pureed Carrots and Squash (or your favorite pasta)
1 bunch of asparagus, cut into bite size pieces
1 container of brussels sprouts, cut in half
6 slices bacon, cut into 1 inch pieces
3 cloves garlic, minced
6 tablespoons extra virgin olive oil
salt and pepper
grated parmesan cheese

Preheat over to 450 degrees - Cover a sheet pan (jelly roll pan) with aluminum foil.  Add the asparagus and brussel sprouts to the pan.  Drizzle 1 tablespoon of olive oil over the vegetables add bacon, salt and pepper toss and spread out over pan evenly.  Roast in hot oven for 15 to 20 minutes until veggies are tender and bacon is cooked.

Heat 2 tablespoons of olive oil in a skillet.  Sprinkle cajun seasonings over cubed chicken so all of the chicken is coated.  Place pieces of chicken in the hot skillet cooking a small amount at a time.  Cook on both side approx. 3 minutes per side.  Remove from pan and continue cooking chicken until all chicken is cooked and set aside.

Cook pasta according to directions drain and put back into pot.  Add the vegetables and chicken to the pasta.  Heat remaining olive oil add garlic cook for about 2 minutes over medium heat, do not brown garlic.  Pour over pasta mixture and toss.  Top with grated parmesan cheese.




Jam Hands

Friday, August 16, 2013

Light Dinner Wednesday

Wednesday is dedicated to a light dinner I will pick up vegetables, fruit, cheese, bread from the Farmer's Market and fix it for dinner.  

I don't always do "no-cooking" as our light dinner.  Sometimes I roast vegetables and serve it with a rustic bread or it might be gazpacho soup or a grilled cheese sandwich with a small salad.

Wednesday dinner was wonderful no turning on the oven, watermelon, blackberries, white cheddar cheese, Greek Yogurt, pistachios, brie cheese and rustic bread.

A relaxing stress-free evening - Simple Pleasures


Do you dedicate a night to cooking light? and What do you fix?

Until Next Time,
Pam

Thursday, August 15, 2013

Baking Partners August Challenge



August Baking Partners Challenge is "World Cookies"  

We had our choice of making one or more of the following cookies - Speculoos from Dutch, Kourabeithes from Greece, Biscotti from Italy and Chinese Almond Cookies from China.

I make Biscotti often so I thought best that I stay away from something I am already familiar with my choice was to go with one of my favorite cookies and that was the Chinese Almond Cookies.  The only time I have them is when I go out for Chinese food.

I must say I didn't expect them to be so easy to make although I do need to work on getting the dough more round, mine came out oblong.  I don't usually have a problem with high altitude with cookies but with this recipe I did.  There was not enough moisture since this is a learning experience I went with adding a little more Amaretto.  It did add the moisture however my cookies did not puff up they are more like a biscuit.  I have no problem with that they are great dipping in my hot tea and coffee and the flavor is delicious. 

I want to thank Suja of Kitchen Corner Try It for suggesting Chinese Almond Cookies and finding the recipe from The Secrets of Baking-Simple Techniques for Sophisticated Desserts by Sherry Yard


Chinese Almond Cookies
Yield 3 dozen 

2 1/2 cups of all purpose flour
1 1/2 teaspoon of baking powder
6 ounce (1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces
3/4 cup sugar plus 1/4 cup for rolling
1/2 cup almond paste
1 tablespoon grated orange zest
1/4 teaspoon salt
2 tablespoons Amaretto or 1/2 teaspoon almond extract
1 large egg
1 large egg white lightly beaten
1/2 cup almonds (I chose almond slivers I had them on hand)

Sift together flour and baking powder in a medium bowl and set aside.  Using a standing mixer or a hand mixer cream the butter until it is a pale yellow, about 2 minutes. Add 3/4 cup sugar, almond paste, orange zest, salt and Amaretto.  Cream together on medium speed until it is smooth and lump free for about one minute. Add egg and beat at low speed for 30 seconds or until fully incorporated.  Add flour a little at a time until all flour is incorporated and forms a ball.  Remove small handfuls of dough from the mixer and plop them down the middle of a sheet of parchment paper, creating a log about 2 inches wide and twelve inches long.  Fold the parchment over creating a sausage.  Chill for at least one hour.

Preheat oven to 350 degrees and adjust the rack to the lower third of the oven. Line two baking sheets with parchment paper.  When the dough has chilled remove it from the parchment, pour the remaining 1/4 cup of sugar onto your work surface and roll the log in the sugar.  Using a sharp knife cut 1/3 inch rounds off the log. Place the cookies two inches apart on the prepared baking sheets. Brush each cookie lightly with the beaten egg white and press almond into the center of each cookie.  Bake one sheet at a time for 12 to 15 minutes or until golden brown around the edges. Remove the baking sheet from the oven and carefully slide the parchment directly on your work surface and allow to cool to room temperature.

In the next day or so I will be posting a link to this blog post where you will be able to view the other cookie recipes that other members of Baking Partners blogs.  If you would like to become a member of the Baking Partners please click on this Link to our Facebook Page

Until Next Time,
Pam


Wednesday, August 14, 2013

Leftover Bread?

Leftover bread going to waste?  Make croutons!  I didn't realize I had two half eaten La Brea Bakery loafs of Roasted Garlic Bread going to waste.  If it wasn't roasted garlic I would have made some bread pudding so instead I went with making some croutons.

There is no right or wrong way to make croutons you make them to your taste, with herbs you have on hand, your favorite cheese(s).  I used the herbs I had in my garden and leftover cheese in the fridge.


Croutons

Leftover bread cut into cubes (I did mine pretty thick - I like them that way)
1 stick unsalted butter
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 teaspoon garlic salt
1 to 2 teaspoons red pepper flakes (optional)
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1/2 cup finely grated parmesan cheese

Pre-heat oven to 350 degrees.  In a small skillet heat butter, olive oil and the rest of the spices over low heat for 6 minutes.  Place cubed bread on a jelly roll/cookie sheet.  Drizzle butter mixture over cubes of bread along with half the cheese and toss to coat bread.  Top with the remaining cheese bake for 10 - 18 minutes depending on the size of the cubes.  Check on them often once you get to 10 minutes.  Keep in an airtight container.  I love the bigger croutons to dip in soup.

Bonus Helpful Hint: I even keep the crumbs, cheese and spices that are left on the bottom of the pan.  I put them in a airtight container and keep in the fridge to use over the next few days.  There is so much flavor in those crumbs.  Sprinkle on your cheese before making your grilled cheese sandwich, sprinkle on your popcorn after you toss your popcorn with butter, sprinkle over your pasta before serving.

Until Next Time,
Pam

Saturday, August 10, 2013

Urgent - Bloggers and Readers - Need Your Help

A fellow Blogger FarmGirl Gourmet needs our help.  Please hear me out and pass this along.

I am a firm believer in Small Businesses they are the back bone of this country and we are losing them right and left to big businesses that don't give the personal service and unique items to sell.

Heather at FarmGirl Gourmet has come up with a great idea for a Spice Block and is using Kickstarter to launch and start this unique idea.


Heather is down to the zero hour and is so close to funding this project.  

I have already backed Heather and I am asking you to do they same.

$5.00 is all I'm asking you to pledge that's a trip to Starbucks and ask your readers, friends and family to do the same.

This is a nice way to Pay It Forward

Thank you for hearing me out

xoxo,
Pam


Thursday, August 8, 2013

Summer is coming to a end....


Did you miss me?  After a few family emergencies and a much needed break I am back.


I know it's August and you are at the end of your family vacations, getting the kids off to camp, going to the beach or pool, backyard bbq's, and the kids sporting events just to name a few things that have kept you busy this summer.  And now it's time to start getting the kiddo's ready for school.  I am going to add one more item to that list and don't hate me....The Holidays. 



Do you want a stress free holiday season?  Who doesn't!  It's time to start planning now.  Go out a buy yourself a notebook just for the holidays and keep it in your purse or backpack and take it everywhere you go.  Jot down ideas that pop into your head. 

Last year I was having a hard time getting through the holidays.  I had planned to blog recipes, shopping, decorating then my daughter moved out and not just a few miles away but 7 hours away.  I lost interest and did nothing on my blog or in my home.  I'm done feeling sorry for myself and getting into the holiday spirit.  

I bought my notebook and I have put on the Christmas Music to start getting in the mood and started going through recipes, getting ideas for decorating and shopping which I will be sharing with you from now until next year.   

Important Dates

Halloween - October 31st (Thursday)
Thanksgiving - November 28th (Thursday)
First Day of Hanukkah - November 29th (Friday)
Black Friday - November 29th (Friday)
Cyber Monday - December 2nd (Monday)
Christmas - December 25th (Wednesday)
New Years Eve - December 31st (Tuesday)
New Years Day - January 1st (Wednesday)
Super Bowl XLVIII - February 2nd (Sunday)

There's an App for that

Haunted Halloween Escape from TeraLumina Games - Free
Chow Thanksgiving from CBS Interactive - Free
TGI Black Friday from Ecatcher, Inc - Free
Butterball Cookbook Plus from Publications International - Free
Light My Fire: A Hanukkah App from The Jewish Museum - Free
Jewish Days from Kosher Penguin LLC - 99 cents
Christmas Music 10,000 Free from Zaggle, Inc - Free
White Christmas from sknetworksinternet - Free
The Christmas List from Limbua.com - 99 cents
Dreamdays Countdown to the Days that Matter Lite - from Yao Liu - Free
New Year Countdown from Sevenlogics, Inc - Free
All My New Years Resolutions 2013 from KakE Software - 99 cents
Achieve It! from Quenton Jones - Free
Party Planner iParty Delux from Netanel Vision - $1.99
PlanBe, Calendar & Task Organizer from NemusTech - $3.99

I am hoping to inspire you to get into the holiday spirit early, give you ideas for gifts shopping or homemade, decorating, parties and wonderful recipes.  

Until Next Time,
Pam

Monday, July 15, 2013

Baking Partners Challenge - Lemon Chiffon Cake

Happy 1st Anniversary to Baking Partners.  I can not believe it has already been a year and we are growing not just others joining the Baking Partners but growing by challenging ourselves to try new recipes.  July's challenge for the Baking Partners was Cakes.  We had our choice of Lemon Chiffon or Russian Honey Cake.  I went with the Lemon Chiffon since I was able to find a recipe for high altitude. 


This cake was simple to make.  It is light and fluffy with a nice hint of lemon.  For the regular recipe for the Lemon Chiffon Cake check out fellow Baking Partner Sandhya Ramakrishnan's Blog at My Cooking Journey and the recipe for the Russian Honey Cake HERE







Lemon Chiffon Cake

Recipe for High Altitude
(recipe found at High Altitude Bundts)

2 1/2 cups cake flour, sifted
1 1/2 cups sugar
1 1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
4 egg yolks, large
2 tablespoon lemon juice, strained
roughly 3/4 cup cold water
1 tablespoon lemon zest
1 cup egg whites (approx 7-8 eggs)
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees and grease and flour a tube pan.  Sift together flour, sugar, baking powder and salt. Make a well in the middle of the dry ingredients. Strain lemon juice into a measuring cup add enough water to make 3/4 cup.  Add liquid to the center well of flour mixture along with vegetable oil, egg yolks and lemon zest. With a hand mixer at low speed mix for 1 minute scraping bowl.

Beat egg whites until still peaks.  Add a 1/3 of the egg whites to the batter and fold in with 15 strokes repeat until egg whites are incorporated into the batter.  Pour batter into the greased and floured tube pan and bake for 55 to 65 minutes or until a toothpick comes out clean.  Invert pan onto a glass bottle (wine bottle works great) and allow to cool. 

Lemon Cream Cheese Frosting

8 oz package of cream cheese at room temperature
14 oz can sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon vanilla bean seeds
1 tablespoon lemon juice, strained
1 tablespoon lemon, zest

Whisk together all ingredients until smooth using a stand or hand mixer. Spoon over cooled cake take a spatula and smooth over top of cake and sides.  If you want a sweeter frosting add powdered sugar and milk until you get a spreadable frosting.

Until Next Time,
Pam

Monday, July 1, 2013

Cookbook Giveaway

Just because it's July, it's a Monday, it's summer and I love this cookbook and thought maybe you would too I am giving away a copy of Edward Lee's Cookbook Smoke and Pickles: Recipes and Stories From a New Southern Kitchen



a Rafflecopter giveaway 


That's it....short and sweet today

Until Next Time,
Pam



 
Blogging tips