Archive for March, 2011

Oh me oh my….you will never guess what is in these……..

Check back next week for these incredible little guys.

Here is the Gorgonzola cream sauce that goes incredible with the Gorgonzola Steak Rolls.

This is so simple yet so flavorful.

It all starts with this….

First in a medium size pot, melt butter.

Add your flour, milk, cheese and a little salt and pepper.

Then comes the secret……add some crushed red pepper flakes….trust me it is so much better with them.

Simmer until warm and a bubble.

Pour in a small dish and devour.

Gorgonzola Cream Sauce

Ingredients

• 2 Tbsp butter
• 1 ½ Tbsp flour
• 1 ½ cup whole milk
• ¼ cup Gorgonzola crumble
• 2 tsp salt
• 1 tsp pepper
• 3 tsp crushed red pepper flakes

Directions

1. In a medium pot, melt butter.
2. Add flour, milk and cheese. Stir until cheese is melted and mixture is creamy
3. Add salt, pepper and crushed red pepper.
4. Serve warm.

The other day I was super board, but didn’t want to do anything. Ever have one of those days?

Instead of going out and shopping I decided to concoct something in the kitchen.

Here is the line up…..(not pictured is thin sliced steak)

Looking pretty good huh?

First step. Chop up your goods.

Toss them in a pan and cook away. About 2-3 min

Add your meat (I found already thinly sliced steak at Trader Joe’s. But you can just grab your favorite steak and slice it super thin.) and cook until your steak is no longer pink.

Reduce your heat to medium and continue to simmer until the liquid reduces in half.

Add your balsamic vinegar and worcestershire  sauce. Stir just a bit to mix in.

Add in your gorgonzola. Turn off the heat and let the cheese melt into the meat.

Time to assemble.

Flatten your biscuit until it is at least double in size.

Place 1 tbsp of mozzarella and about 1 Tbsp of the meat mix in the center of the biscuit.

Bring all the sides up and pinch together to seal shut.

Place on a cookie sheet (seam down) and Bake.

Once out of the oven, let cool just for a few minutes until you can handle them.

Serve with some gorgonzola cream sauce (check back tomorrow for the post on that good stuff

These went so fast in my house. I had to take the pictures fast because I had people calling dibs on the ones I was using. They are that good.

Gorgonzola Steak Rolls

Ingredients

• 1 can (12 oz-10 count) Refrigerated buttermilk biscuits
• 2 Tbsp olive oil
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• ¼ pound steak, thinly sliced
• 1 Tbsp balsamic vinegar
• 2 Tbsp Worcestershire sauce
• 3 Tbsp Gorgonzola crumbles
• ¾ cup fresh mozzarella

Directions

1. Pre heat oven to 350
2. In a large pan, over medium-high heat, drizzle olive oil. Add in your chopped onion and cook about 2-3 min, or until just starts to be come translucent.
3. Add in garlic and mushrooms.
4. Add steak and cook until it is no longer pink (about 5 min).
5. Turn heat down to medium to medium-low (just simmer), until the liquid reduces by half.
6. Add in your balsamic vinegar and Worcestershire sauce. Simmer 2 min.
7. Add Gorgonzola and turn heat off.
8. Flatten your biscuits until they are double the size.
9. Place 1 Tbsp mozzarella and 1 Tbsp of meat mix in center of biscuit.
10. Bring all sides up and seal. Place on cookie sheet (seam side down). Bake 14-16 min, or until golden brown.
11. Remove and let cool about 2-3 min, or until they can be handled.

I love pistachios.

I have only recently been introduced to them. I have always nervous about trying green food.

Then my father-in-law came up to our cabin and had some with him. I have been hooked ever since.

First step…Pound your chicken to about 1 1/2 inches thick. Great stress reliever

Place chicken into a Ziploc bag and pour in 2 cups of buttermilk. Seal bag and pop in fridge over night.

Now we need to de-shell your pistachios.  You want 2 1/2 cups of naked pistachios.

Place naked pistachios into a food processor with parmesan cheese and process until all chopped up. And looks kinda like this.

Time to assemble.

First heat oven to 325 F

You need 3 shallow dishes. One with 2 cups of buttermilk. Another with 2 cups flour mix (flour, salt, pepper and garlic powder). And the last with the crushed pistachios.

Drizzle olive oil into a large pan and heat on medium heat.

Remove chicken from buttermilk bag and dust the chicken with flour mix, on both sides.

Dip into the buttermilk bowl, on both sides. Press both sides of  chicken into the crushed pistachios.

Place chicken into pan and cook for 2-3 min, flip and cook on other side for 2-3 more min.

Place on a non-stick cookie sheet. Repeat wit remaining chicken.

Place chicken in oven for 10-12 min or until fully cooked.

Serve with pasta, potatoes, salad or on a stick

Pistachio Chicken

Ingredients

• 4 chicken breast, boneless skinless
• 1 quart Buttermilk
• 2 ½ cups roasted salted pistachios, shelled
• 1 cup Parmesan cheese, grated
• 2 cups flour
• 2 tsp salt
• 1 tsp pepper
• ½ tsp garlic powder
• ¼ cup olive oil

Directions

1. Pound chicken until about 1 inch thick.
2. Place in a large Ziploc bag and pour in 2 cups buttermilk. Seal bag and pop in fridge for at least 4 hours, over night would be best.
3. Pre heat oven to 325.
4. Place the naked pistachios into a food processor with Parmesan cheese and process until all chopped up.
5. You need 3 shallow dishes. One with 2 cups of buttermilk; another with 2 cups flour mix (flour, salt, pepper and garlic powder). And the last with the crushed pistachios.
6. Drizzle olive oil into a large pan and heat on medium heat.
7. Remove chicken from buttermilk bag and dust the chicken with flour mix, on both sides.
8. Dip into the buttermilk bowl, on both sides. Press both sides of chicken into the crushed pistachios.
9. Place chicken into pan and cook for 2-3 min, flip and cook on other side for 2-3 more min.
10. Place on a non-stick cookie sheet. Repeat wit remaining chicken.
11. Place chicken in oven for 10-12 min or until fully cooked
12. Remove and let cool for about 5 min. Serve.

Who doesn’t love a good baked potato????

I sure do. I really love them……my thighs can confirm that

So to start this recipe you….bake your potatos

Once baked……remove foil and let cool to room temp.

Once cooled wrap in plastic wrap

Stick in your fridge, over night

Thru the magic of blog…..it is now the next day

Pre-heat your oven to 350 and butter a 2 quart baking dish.

In a large bowl, using the large holes of a grater, grate your potatoes (don’t forget to remove plastic wrap )

Chop up your shallot and garlic.

With your hands gently combine shredded potatoes, 1 3/4 cup cheese, salt, pepper, shallot and garlic.

If you find this in your store….get some….it is great in sauces…in this…..in anything

Gently fold in the cooking creme and sour cream

Place into your buttered dish. Do not compress. Top with cheese and bake for about 30 min.

Now I don’t have after pictures because my camera broke right after I put this in the oven. But you get the idea.

It looks the same but warm, gooey, bubbly and delicious.

Shredded Baked Potato

Ingredients

• 4 large potatoes, scrubbed but unpeeled
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 ½ cup white cheddar cheese, shredded
• 2 tsp salt
• 1 tsp pepper
• 1 cup sour cream
• 2 tbsp cream cheese

Directions

1. Preheat oven to 425
2. Wrap each potato in aluminum foil and pierce several times with fork to vent.
3. Place potatoes directly on oven rack and bake until tender, about 1 hour.
4. Remove from oven and remove aluminum foil, and let cool to room temp.
5. Once cooled, wrap in plastic wrap and place in fridge overnight or for at least 4 hours
6. Pre heat oven to 350. Butter a 2 qt. casserole dish.
7. Using a box grater (large holes), grate the potatoes (including skin) into a large bowl.
8. Add shallot, garlic, 1 ¾ cup cheddar cheese, salt and pepper. Mix in with hands.
9. Fold in sour cream and cream cheese gently.
10. Pour into baking dish. Do not compress.
11. Top with remaining cheese
12. Bake for 30 min, or until warm, bubbly and top is brown.

Lemon Square are always a huge hit in our house. And since we finally got a lemon tree, I’m sure we will be making them a lot more.

My son has had this recent obsession with limes. He loves limeade, lime candy anything lime. Not sure where he gets it since both my husband and I like lemons more…..weirdo

So he wanted to make lime squares instead of lemon. Something different, yet the same.

And since it is close to St. Patrick’s Day (my daughter thinks this is a holiday for Sponge Bobs friend Patrick….yea… she is…..special) we thought we would go ahead and give it a try.

They actually turned out really good. Yet another huge hit in our house.

Here is your line up…

First cut your limes in half and squeeze out your juice. I love this handy little tool. (tip: roll your limes on the counter with a bit of pressure to help release the juice and oils)

As a plus I counted this as my arm work out

Next, prepare the crust. In the bowl of a food processor, mix 2 cups of flour, butter, sugar, salt and 1 tsp of vanilla until fully combine and crumbly. Press firmly into the bottom of pan and bake for 15 min.

Meanwhile get the filling/top started. In a medium bowl whisk eggs, remaining sugar and flour, lime juice and vanilla until fully combine. Add food coloring if desired.

When crust is done remove and pour filling/top on hot crust.

Remove from oven and let cool to at least room temp. Dust with powdered sugar for the official lime square/bar look.

Let cool a bit more and cut into squares. Pop in the fridge for a few hours. They are defiantly better cold.

Once my husband emerged from his man cave, these were gone!  Guess we need to make more

Lime Squares

Ingredients

• 2/3 cup fresh lime juice
• 3 tsp vanilla
• 3 eggs
• 2 cups +3 tbsp flour
• 1 2/3 cup sugar
• ½ cup butter, cold
• ¼ tsp salt
• 5 drops green food coloring (optional)

Directions

1. Preheat oven to 350. Grease/spray a 9×13 inch baking pan.
2. First prepare the crust. In the bowl of a food processor, mix 2 cups of flour, butter, sugar, salt and 1 tsp of vanilla until fully combine and crumbly.
3. Press firmly into the bottom of pan and bake for 15 min.
4. Meanwhile get the filling/top started. In a medium bowl whisk eggs, remaining sugar and flour, lime juice and vanilla until fully combine.
5. Add food coloring if desired.
6. When crust is done remove and pour filling/top on hot crust.
7. Bake for 20 more min. Remove and let cool completely.
8. Cut into squares and stick in fridge for about 1-2 hours. Serve and enjoy.

So I was just about take a nice picture of what I am going to post Monday. I grab the camera off the counter….start to back up and the camera falls straight to the ground. The lens breaks off and little pieces go everywhere. Turns out the silly camera strap got caught on the handle to my dishwasher (which is a whole different story..i hate that dishwasher). Not only were a few select words said but it brought the husband out of his lair….now I am in BIG trouble.

This is what happens when you drop your very expensive camera on the floor.

That’s the picture you get.

Now I am in the dog house. All he did was look at the camera….look at me……and was super quiet….. That is when you know it is bad.

I sure hope the chocolate cake is good, to try to get back on his good side. If not I may need a place to stay j/k

So until he talks to me again and  to help ease my nerves I am enjoying a nice little (right more like fish bowl) glass of vino.

Any time I don’t really feel like cooking or going out into the world and civilization I make this. It is fast and can have may variations depending on what I have in the pantry/fridge.

And my my little monsters constantly request it, especially when it is cold out.

So easy to make and so delish.

First in a large pot add your oil and onion. Cook over medium-high heat until onions become translucent. Add garlic, and cook about 2-3 more min. be careful not to burn onion or garlic. Add chicken broth and cut up potatoes and cook semi-covered, over medium-low heat for about 45 min or until potatoes are tender.

Add your ranch powder, stir and cook about 5 more min.

In a blender, ladle in the potato broth mix.

Add your buttermilk

Add cheese

And blend until smooth. Ladle into bowls and enjoy.

Ranch Potato Soup

Ingredients

• ½ onion, chopped
• ¼ cup olive oil
• 3 cloves garlic, chopped
• 48 Oz chicken broth
• 1.5 pounds baby yellow potatoes, cut in quarters
• 3 Tbsp Ranch Powder
• 1 cup sharp cheddar cheese, shredded
• 1 cup buttermilk
• salt and Pepper

Directions

1. In a large pot add oil and onion. Cook until translucent.
2. Add garlic and cook about 2 more min. Carful not to burn garlic or onion.
3. Pour in chicken broth and potatoes. Add Salt and pepper.
4. Turn heat to medium-low and semi-cover.
5. Cook about 45 min or until potatoes are tender.
6. Add Ranch powder and cook about 5 more min.
7. In a blender ladle in potato and chicken broth; pour in buttermilk and add in cheese.
8. Blend until smooth and creamy.
9. Serve warm.

If you haven’t noticed my problem with Oreo and with Pancakes.

My kids LOVE pancakes so I really try to switch it up for them. And Oreos, well they are just plain good.

I can not, for some strange reason, stand to eat Oreos whole. I have to break them apart and eat the inside….then and only then I will put them back together and eat them as a sandwich. Weird I know. The super funny thing is though that my kids eat them the exact same way.

Any ways enough of my ramblings on to the goods.

Here is your line up….

I picked some of this up at Trader Joes and wanted to give it a try.

It gave the pancakes a nice chewy texture. I was worried it would make them taste funny, but I couldn’t taste it at all. The back of the bag says you can substitute 1/2 of the flour in your recipes with this stuff. AWSOME!!!!! Great for watching your carb intake.

Good stuff.

So first up, pre heat your griddle. I did mine to 300; or just put your pan on low if doing it on the stove.

Then put all your dry ingredients into a large bowl (except the Oreos).

Add your wet ingredients and mix well.

Fold in your Oreos until fully incorporated.

Pour about 1/3 of a cup on to your heated pan/griddle.

Cook….flip and cook some more until done.

Stack on a plate and enjoy with your favorite syrup.

They got a double thumbs up from the kiddos.

Oreo Pancakes

Ingredients:

1 ½ cups flour

¾ tsp baking powder

¼ tsp salt

1/3 cup Almond Meal/Flour

1 Tbsp Honey

2 eggs

1 cup milk

2 tsp vanilla

1 cup Oreos, crushed

Directions:

1. Preheat your griddle or pan (I preheated mine to 300)
2. In a large bowl combine your dry ingredients (flour, baking powder, Almond meal and salt). Gently stir until combine.
3. Add your wet ingredients (honey, vanilla, eggs, milk)
4. Mix and stir until fully incorporated. You may need to ad a bit more milk until desired consistency.
5. Fold in Oreos.
6. Butter (or oil) your griddle and pour about 1/3 cup of batter on to griddle.
7. Cook until bubbles start to form and flip.  Cook for about 2 more min. Remove.

These were made in honor of my brother-in-law.

He is an incredible baseball player. And has a freakish obsession with Oreos. I made these in hopes that he will remember us little people when he is a famous baseball player…..if not I have a few black mail things I can pull out

First just make your basic sugar cookie dough( I made a few adjustments to the original sugar cookie dough, see below). And add in crushed Oreo. Thats it….seriously thats it.

Oreo Sugar Cookie

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 2 tsp almond extract
• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup crushed Oreo cookies

Directions:

1. Preheat oven to 350
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla and almond extract. Mix until fully incorporated.
4. In a large Ziploc bag put flour, salt and baking powder. Close bag and shake until combine.
5. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
6. Fold in crushed Oreo’s
7. Scoop by the tablespoonful onto a lined baking/cookie sheet
8. Bake for 10 min
9. Remove and let cool.