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Dinners, Dishes, and Desserts: August 2011

Wednesday, August 31, 2011

Focaccia with Onion and Rosemary

A friend of mine let me borrow her Artisan Bread in Five Minutes a Day book. This book is great!  Who doesn't love fresh baked bread?  I mean really, what isn't to love?  It is pretty much perfect.  The recipes in this book are really easy.  You start with a base recipe.  You spend about 5 minutes preparing that recipe.  Then you let it rise and fall over a couple of hours.  After that, you put it in the fridge until you are ready to make your bread.  It lasts for almost 2 weeks in the fridge!  The base recipe makes 4 pounds of dough (or 4 loaves of bread).  It could easily be halved. 

So far I have made 1 batch and used all 4 pounds.  All of the recipes have been wonderful!  This Focaccia was exactly how I think Focaccia should be.  Light, airy, full of flavor.  And Really, there was so little effort in making it.  I have made Focaccia before, and I remember it being lots of work!  Not this one!

Focaccia with Onion and Rosemary
Recipe from Artisan Bread in Five Minutes a Day
Printable Recipe 

1 pound dough (recipe to follow)
1/4 medium white onion, thinly sliced
2 Tbls Olive Oil, plus 1 tsp or drizzling
3/4 tsp dried rosemary
Coarse salt and fresh ground pepper

Preheat oven to 425 degrees.  Line or grease a cookie sheet with a little olive oil.  You could use a baking stone instead.

Dust the surface of the refrigerated dough with flour and cut off 1 pound of dough.  Dust the piece with more flour.  Shape into ball, but stretching the surface of the dough around to the bottom on all four sides.  Flatten into a 1/2 in to 3/4 in thick round.  Place the round on your baking sheet.

Saute the onion slices in 2 Tbls olive oil, until softened, but not browned.  Place onions over the top of the dough.  Do not over crowd the dough, you will have left over onions.  Sprinkle with rosemary, salt and pepper.  Finish with a light drizzle of olive oil.

Allow the dough to rest and rise for 20 minutes.  Place in oven, and bake for about 25 minutes, depending on thickness.  The crust will be medium brown.  Cut and serve warm!

Olive Oil Dough
2 3/4 cups luke warm water
2 packets yeast
1 1/2 Tbls Kosher Salt
1 Tbls Sugar
1/4 cup Olive Oil
6 1/2 cups all purpose flour

Mix yeast, salt, sugar and olive oil with the water in a  large bowl that has a lid (not airtight).  I used my mixing bowl, and just fit with plastic wrap. 

Mix in the flour using the dough hook on your mixer.  Do not knead, stop when all the flour is mixed in.

Cover and allow to rest at room temperature until dough rises and collapses approx 2 hours. 

The dough can be used right a way, or refrigerate in lidded container for up to 12 days.  It is easier to handle when the dough is cold. 

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Tuesday, August 30, 2011

Oatmeal Cranberry White Chocolate Chip Cookies

Today I am over at La Casa De Sweets!  I was thrilled when Jackie asked me to do a guest post for her.  She is a wonderful blogger, with all sorts of delicious treats to share.  Not only does she make great food, but she supports great causes.  When you go to her site you see all sorts of great charity's and causes to End Hunger around the world. 

Don't miss these great cookies!  I found a bag of Cherry Flavored Craisins in my cupboard, and turned them into cookies.  Oatmeal Cranberry White Chocolate Chip Cookies to be more specific!  They were chewy and oh so good! 

So go say Hi to Jackie, and check out these cookies!

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Monday, August 29, 2011

Hyderabadi Biryani

This has been a crazy busy week and weekend!  I haven't even turned on the computer in the last 3 days!  The start of this week does not look any better, but hopefully by Wed I will be back to normal.  At least that is what I keep telling myself!  But there is an end in site, so that is good.

So what do you do when you are so busy?  Do you rely on takeout, frozen meals, cereal?  What?  I try to plan ahead for the week, so even in busy times I have a plan and can still eat real food.  But I do rely on some convenience items.  That is not a bad thing either!

This is one convenience item that I LOVE!  It is quick and easy, but it is amazing.  The brand Kitchens of India sells premixed season pastes for a variety of Curry and other Indian dishes.  We love them!  They are authentic in flavor, without all the work.  We have tried the Butter Chicken Curry, Chicken Curry and the Hyderabadi Biryani.  All 3 of them are truly wonderful, and we eat them even when we are not in a rush!

This one is the Hyderabadi Biryani.  You mix in some lemon curd, so it has some sweet and tart and spice.  Cook up some rice, and you have an excellent dinner.  You could even get some store bought Naan bread and have a full Indian dinner!

Hope you had a great weekend!  Hopefully I will be catching up on blogs by the end of the week!

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Friday, August 26, 2011

Cherry Limeade Cocktail with Chef Dennis

If you are looking for me today, I am over with Chef Dennis at A Culinary Journey.  Yes, you heard me right....CHEF DENNIS!!!!  I know, I was shocked when he asked me too.  I mean, really, he is Chef Dennis.  A real live chef.  And I am on his radar?  Wow!

Anyway...I made this amazing cocktail that is a knock-off of the Cherry Limeade at Taco Bell.  I don't usually make cocktails, but this one was so good!  

So head on over to A Culinary Journey and check it out.  Tell Dennis I said Hi!

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Thursday, August 25, 2011

Spreading the Love

I am so lucky to have all of you wonderful readers!   So many fellow bloggers have passed on awards to me, and I have not yet posted about them.  Sorry I am so far behind!  I really appreciate that so many people read my blog, and like it.  I started this on a whim, and it has turned into so much more! 

The following amazing bloggers have all passed on these awards to me.  If you haven't been to these sites, you should really go check them out.  They all have great blogs!

Free Spirit Eater
Eat Yourself Skinny
Chef In Disguise
Healthy Cooking for Me
Recipe Roundup
The Harried Cook
Dash of Thyme
Helen's Cooking
Sumptuous Spoonfuls
Sorta Super Mom

So now I get to pass these awards on to others!  So be sure to go check out these lovely bloggers!

That Skinny Chick can Bake
Pass the Sushi
Blog is the New Black
Cravings of a Lunatic
All Day I Dream About Food
The Spiffy Cookie 
Eat. Drink. and Be Merry
Baked By Rachel
Cooking with Mel
Kitchen Mania

Wednesday, August 24, 2011

Pumpkin Madeline Cake Balls

First let me start by saying I love you guys!  All the well wishes for my sick little boy mean so much.  Well he is on the mend!  This new antibiotic seemed to do the trick.  After 24 hours he was like a new kid.  Now I just think this full day has him tired.  But I will take tired and crabby over sick and not moving any day! 

Now to these delicious treats!  I have never tried a Madeline before.  I know, sometimes it is like I live under a rock. I blame my Dad!  If it wasn't chocolate, we didn't have it.  And growing up in the midwest Madelines weren't the norm.  So when the lovely people at Donsuemor contacted me to design a dessert for them, I was thrilled.  Thanks to Lizzy over at That Skinny Chick Can Bake for recommending me for the job!  A few days later, my lovely box of Madelines and French Almond Cakes arrived. I immediately set to work.  First I had to taste them, since they were new to me.  They were soft, tender, and delicious. 

School is back in session, so that means is it fall right?  Don't pay attention to the fact that it was 95 degrees in Iowa today.  I am in the mood for some fall cooking, and pumpkin is the first thing that comes to mind.  So I turned these delicious Madelines into Pumpkin Cake Balls!  They were so good!  I used the French Almond Cakes too, so there was some crunch from the good! 

Pumpkin Madeline Cake Balls
Printable Recipe

6 Traditional Madelines
6 French Almond Cakes
1/4 cup Pumpkin Puree
1/4 tsp cinnamon
1/4 tsp all spice
1/4 tsp nutmeg
1/4 tsp cloves
1 oz butter, softened
1 oz cream cheese, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 pound white chocolate

Start by making a Cream Cheese frosting.  Blend together butter, cream cheese, powdered sugar, and vanilla until nice and creamy. 

Using your hands crumble the cakes into a bowl. Add the pumpkin, frosting, and all of the seasonings.  Stir until well blended. 

From into 1 inch balls.  Place on a lined cookie sheet, and refrigerate until hardened, approx 30 minutes. 

Melt the white chocolate in a large bowl.  One at a time dip the cake balls into the chocolate.  Put sprinkles on when the chocolate is wet, if desired.  Place on a lined tray, and refrigerate until hard.  Store in the fridge. 


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Tuesday, August 23, 2011

Creamy Polenta

I ended up having to take my son back to the doctor today.  He just wasn't getting any better, after being on the antibiotic for 2 1/2 days.  They gave me a stronger antibiotic.  She told him in 24 hours he would feel like a new man!  I really hope that she is right!

I struggle with side dishes almost every night.  My family does not agree on vegetables, unless it is corn on the cob.  I like most veggies steamed or sauteed.  Husband, not so much.   He has a select few that he likes, but they happen to be the ones I don't!  So when I can find something that suits us both, it makes it into the rotation often.  This Polenta is one of those we both love!

Creamy Polenta
Recipe from Cooking Light
Printable Recipe

2 cups Milk
1 cup Chicken Broth (or 1 cup water, 1 bouillon cube)
3/4 cup uncooked polenta
1/2 tsp Salt
3 oz reduced fat cream cheese

Simmer milk and broth together over medium heat.  Gradually add polenta.  Cook for approx. 20 minutes, or until thick and bubbly, stirring frequently.  Remove from heat, stir in salt and cream cheese.

We eat this a lot with pork chops, but it would go well with just about anything!

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Monday, August 22, 2011

Double Peanut Butter Bars

School started last week here.  My son went for the first 2 days, and then was home sick.  Somehow he managed to get Strep in the first 2 days of school, really?  It was a long weekend of trying to get him better.  His fever has been impossible to get rid of, so he wasn't exactly himself this weekend.  Now with 4 doses of antibiotics in him, hopefully this will be the turning point.  I know I could use a good nights sleep, can't even imagine how good it will be for him! 

These bars were one of a few desserts that our whole family liked.  My husband isn't much of a chocolate lover, and I am a complete choco-holic.  So finding something we agree on is not easy.  Peanut butter is one thing though!  My husband came home from work one day, and asked if I could make something for him to bring to work the next day.  I had just found a bag Reese's Peanut Butter Chips in my pantry, so I figured I would make something with them.  The recipe on the back of the bag looked good enough to me.  They were a hit!  People at worked loved them, we loved them, and they were great slightly warmed with ice cream on top later!  I will gladly make these again!

Double Peanut Butter Bars

From Hershey's
Printable Recipe

1/2 cup butter, softened 
1/4 cup Creamy Peanut Butter
1 cup sugar 
1 cup brown sugar 
3 eggs 
1 tsp vanilla
2 cups  flour 
2 tsp baking powder 
1/4 tsp salt 
1 package Reese's Peanut Butter Chips 
1/2 cup chocolate syrup

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Beat butter and peanut butter in large bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with a knife for marbled effect.

Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut and Enjoy!

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Saturday, August 20, 2011

Week in Review 8/20/11

School started this week!  I now have a 1st grader.  Unfortunately after 2 days at school, he gets sick.  Hopefully this weekend he can get better!  Unfortunately his best friend is having his birthday party tomorrow, so he will miss out on that.  That is a little hard for a 6 year old to understand.  He will get there, it will just take some convincing on my part!

Here is what I was up to this week:
Potato Bread with Chives - My first Secret Recipe Club!  Light and Airy Potato Bread
Nutella No Bake Bars - No Bake Cookies Meet Nutella
Peanut Butter and Jelly Muffins - Your favorite sandwich in a muffin for a super secret SRC reveal
Roasted Potatoes and Green Beans - Tastemaker - Birdseye Steamfresh Chef Favorites review

Here are a few things I have bookmarked this week:
Cast Iron Skillet Potato Cake by My Catholic Kitchen - crispy potato side dish, sounds great!
Polpettine aka Meatballs by The Constant Hunger - I am a sucker for meatballs, and these look fabulous!
Orange Chipotle Ribs by Food is Love - I love saucy ribs! 
Flourless Chocolate Brownie Cookies by Creative Kitchen - These look fudgy and delicious!

Have a wonderful weekend!

Friday, August 19, 2011

Roasted Potatoes and Green Beans - Tastemaker

I was super excited when the UPS man delivered a box to my door.  It said it contained dry ice, what could it be?  As part of the Taste Maker program through Food Buzz I received four bags of Steamfresh Chef’s Favorites from Birdseye!  These varieties will be in stores at the end of the month.  All of them sounded interesting, but so far this is my favorite. 

As you may remember, I am on a mission to clean out my freezer.  The other night I was digging and I found two Brats, and a small bag of pizza bagels.  Really can't remember when the pizza bagels were from, but they still looked good.  So I boiled the brats in beer and onions, and then finished them off on the grill.  The pizza bagels went to my 6 year old, which he was a little depressed about.  He learned he liked brats this summer, so he was a little sad he didn't get to have one.  Next up, sides.  What was I going to do for sides with the brats.  These were perfect.  They are done in 5 min and 30 seconds.  They have green beans and potatoes, a little for everyone!  And the sauce was creamy and delicious.   I look forward to these being in the stores, so I can have them again!

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Wednesday, August 17, 2011

Peanut Butter and Jelly Muffins

 I was super excited to join Secret Recipe Club this month.  I posted on Monday my Potato Bread with Chives for the big reveal.  Unfortunately someone didn't post, so there was one lone blogger without anything posted for their blog.  Amanda who coordinates the Secret Recipe Club sent out an all call for help!  I was happy to step up and be apart of this project!  There was so many of us that volunteered Amanda set up a new reveal and here it is!  

I selected Peanut Butter and Jelly Muffins from Connor's Corner.  There were lots of great things to pick from, but I have never made a PB&J anything aside from the sandwich.  I have seen bars that peaked my curiosity, so I finally decided to take the plunge when I saw these muffins.  Today was the first day of school, and I can't wait for my 6 year old to get home and try his after school snack!

Peanut Butter and Jelly Muffins
Recipe from Connor's Corner
Printable Recipe

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1/2 cup jam or preserves of your choice

Heat oven to 375. Spray muffin pan with no stick spray.

Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients until just moistened. Do not over beat.

Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. evenly divide remaining batter between muffin cups. Sprinkle with sugar.

Bake for 18-20 minutes. Remove from the oven; cool in pan 5 minutes.

Makes 12 Muffins

Tuesday, August 16, 2011

Nutella No Bake Bars

It is no secret that I like Nutella.  I made my own, turned it into cupcakes, made ice cream...I love the stuff!  I have been thinking about making no bake cookies with Nutella for awhile.  But then I ran out of the homemade stuff.  Now that school is starting though, I need to have cookies in the freezer for my son to take in his lunch.  Well, I don't have to, but I like to put a little treat in his lunch for him.  No bake cookies are one of his favorite, the freeze well, and come together in about 10 minutes.  So they are a win all around in my book.

I just took my recipe for No Bake Cookies, and substituted some Nutella. I was lazy, and in a hurry, so I just poured the batter into a pan to make bars.  You could make them like normal cookies as well.  The bars were just so easy!  I took them on a picnic we had with friends the other day and they were a huge hit.  From age 2 up to the adults they were loved!

Nutella No Bake Cookies
Printable Recipe

2 cups Sugar
4 Tbls Cocoa
1 stick Butter
1/2 cup Milk
1/2 cup Nutella
1 Tbls Vanilla
2 1/2 cups Oatmeal

In a heavy saucepan, bring the sugar, cocoa, butter and milk to a boil.  Boil for 1 minute. Then add in Nutella, vanilla, and oatmeal.  Pour mixture into an 8x8 pan, or drop by the spoonful onto a lined cookie sheet.  Put in fridge to harden.

I think they are best eaten cold, so I always keep mine in the fridge.  Enjoy!

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Monday, August 15, 2011

Potato Bread with Chives Secret Recipe Club

I am so excited to be part of Secret Recipe Club this month.  I have been waiting for my blog to be old enough to be able to join.  I was assigned Paulchen's Food Blog.  Paulchen makes the most amazing looking bread!  I must admit I was a little intimidated when I first started looking around.  I don't have the best track record with yeast and kneading.  But I was excited to take on the challenge!  I picked Potato Bread with Chives.  I have had potato bread before, but never made it.  Never even dawned on me to make it.  My husband was excited this would mean he could get mashed potatoes one night too!

As Paulchen said, the chives kind of disappear in this bread.  We joked that the yeast ate them :)  I was going to try rosemary after reading her review, but my husband wasn't huge on that idea.  The bread was light and airy.  It was great warm out of the oven, and toasted with butter later.  My 6 year old says he thinks it is the best bread I have ever made!

Potato Bread With Chives
Recipe from Paulchen's Food Blog
Printable Recipe

2 1/4 tsp (1 packet) active dry yeast
1 cup warm water
1 tsp sugar or pure maple syrup
2 Tb corn oil
2 tsp salt
1 cup cold mashed potatos
1 cup soy milk or other dairy free milk (I used regular milk)
5 cups unbleached all purpose flour, plus more for kneading
2 Tb minced fresh chives
In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatos, then stir in the soy milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.

Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.

Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes.

Preheat the oven to 400′F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves – if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.

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Saturday, August 13, 2011

Week in Review 8/13/11

This was officially the last week of summer here.  Wednesday marks the first day of school.  It went by way too fast, and didn't get nearly as much accomplished as I would have hoped.  We did make it to the pool a few times, went on a couple great trips, and had fun with friends.  But I am not quite read for it to be over.  Although it will be nice to have my days back to myself, so I can actually get work done! 

Here is what I was up to this week:
Grilled Margherita Pizza - Tortillas for the crust, means you can make pizza any time!
Vanilla Bean Shortbread - Buttery, flaky shortbread.  Guest post over at Caleigh's Kitchen
Key Lime Pie - Tangy and Delicious summer pie
Italian Turkey Cutlets - Turkey topped with pesto, tomatoes, and cheese.  Ready in less than 15 minutes!
Seven Links - Fun game using your blog for the answers
Peanut Butter Magic Shell - A Pie for Mikey

Here are a few things I bookmarked this week:
Snickerdoodle Steusel Blondies by Flour Dusted - Combining 2 desserts into one, sounds amazing!
Nutella and Peanut Butter Stripe Bread by Foodiva's Kitchen - Peanut Butter and Nutella?  Has to be good!
Penna Pasta with Short Rib Ragu by Fifteen Spatulas - This just looks like pure comfort and deliciousness in a bowl!
Ice Cream Bread by Cooking with Libby - Can't wait to try this and see what it is like!
Bacon Burgers with Bacon Onion Balsamic Jam by Tracey's Culinary Adventures - Balsamic, onion, and bacon - yum!

Have a great weekend.  Don't forget to tell people you love them!

Friday, August 12, 2011

Peanut Butter Magic Shell

I know I already posted today, but I just have to do this.   I have never been more proud to be a food blogger.  I have been amazed by how supportive this community is since I joined 4 months ago.  I have "met" so many wonderful women, that amaze me day in and day out.  I am new to In Jennie's Kitchen, so I just learned of her loss.  Her husband had a massive heart attack on Sunday, and passed away.  He was a loving father to two little girls.  On this very sad day, Jennie has one wish.  That you make Mikey's favorite Creamy Peanut Butter Pie, and share it with someone you love.  Because you really never know what is going to happen tomorrow.  Read more at For Mikey.

All over food blogs today people are making this pie.  I unfortunately do not have the ingredients to do so.  I also have a sick child, so leaving the house isn't happening either.  Instead, I made you this.  Peanut Butter Magic Shell. I just couldn't let today pass, and do something to honor Mikey.  I have never met Jennie, and I can not even fathom what she is going through.  Hopefully she can feel the love and support we are all sending her today.

Peanut Butter Magic Shell
Printable Recipe

1/3 cup Peanut Butter
3 Tbls Butter

In a microwave safe bowl, melt together peanut butter and butter.  Stir until well blended.  Let sit for a few minutes to cool.  Pour over your favorite ice cream.  Store at room temperature.

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Seven Links

There is a game going around the Blogging world called Seven Links.  I have been reading this on other blogs, and it seems like a fun idea! Basically there are 7 questions, that you answer using previous posts of yours.   My Home Diary In Turkey tagged me, so I am it!  Here are my Seven Links!

1.  Most Beautiful Post
           Margarita Cupcakes - I am not the best photographer.  I rarely get a picture accepted to Tastespotting or Foodgawker, but I am working on it.  I need to figure out lighting, that much I know for sure.  But this picture I am proud of. 

2.  Most Popular Post
        Homemade Goldfish Crackers - I knew this would be a hit when I was making them, but I didn't know just how much of a hit they would be!

3.  Most Controversial Post
               Barbeque Ribs - Controversial?  Really?  I write about food that I make, what is controversial about that.  But I will say the ribs, because everyone has a say on how you are supposed to cook ribs.  I am guessing many would frown on my 2 hours in the oven, then 5 minutes on the grill.  But they are darn tender and tasty!

4. The Most Helpful Post
               Reader Request:  Kids Lunch Ideas - A reader asked me to write a post dedicated to helping her feed her kids over summer break.  It was some work for me to come up with ideas, because I struggle with this as well.  But I think I had some darn good ones in this post. 

5.  Post that was surprisingly successful
             Strawberry Milkshakes - This was the first in my series of Strawberry recipes.  I thought it was one of the worst as well.  I didn't like the picture and I didn't think it was an original recipe.  This is the first of my posts to make it to the Foodbuzz Top 9!

6.  Post that did not get the attention it deserved
            Homemade Milky Ways - I thought making these at home was darn impressive.  They were relatively easy, and were pretty darn close to the original.

7.  Post you are most proud of
              Chocolate Peanut Butter Macarons - These were my first attempt at Macarons.  I had never even heard of them before I started blogging.  I am always up for a challenge, and these definitely were.  But this was my first attempt, and they were good! 

There are 2 rules.  1 link per category.  And to tag 5 other bloggers!

Tag you're it!
1.  Erin at The Spiffy Cookie
2.  Carolyn at All Day I Dream About Food
3.  Steph at Steph's Bite by Bite
4.  Cassie at Bake Your Day
5.  Lizzy at That Skinny Chick Can Bake

Thursday, August 11, 2011

Italian Turkey Cutlets

I love Turkey Cutlets.  They are super easy, fast, and affordable.  And best of all, they don't taste like Turkey.  Those of you that don't like Turkey will get what I am saying.  The Turkey you get at Thanksgiving is Turkey to me.  I am good with having that once a year, but after that, I am good.  Turkey Cutlets though, don't taste like that.  The texture is way different, and I just like them. 

In going through my freezer I found that I had 2 packs of Turkey Cutlets. Score!  I have 2 stand bys that I make with turkey cutlets.  One is you coat in seasoned flour, lightly brown in a tiny bit of oil, top with salsa and cheese.  The other is this Lemon Turkey.  Both good, but I wanted to do something different.  I had one lonely tomato from my garden to use, so I got to thinking.  Then I remembered I also had pesto in the freezer.  I like to freeze it in ice cube trays.  Once frozen pop them out of the tray, store in a bag, and you are good to go.  So this is what I came up with.  The name isn't all that great, but I couldn't come up with a better one!

Italian Turkey Cutlets
Printable Recipe

2 Turkey Cutlets
1 cube pesto (approx 1 Tbls)
1/4 cup diced tomato
1/4 cup Mozarella Cheese
Drizzle Olive Oil
Salt & Pepper

Heat skillet over medium heat.  Drizzle with olive oil.  Season both sides of turkey with salt and pepper.  Once the pan is hot, brown one side of the turkey.  Turn over and top with pesto, tomatoes and cheese.  Cover the pan, leaving a slight opening.  Cook until cheese is melted, and turkey is cooked through.  Approx 5 minutes per side. 

Enjoy with roasted potatoes and a salad for a yummy dinner!


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Wednesday, August 10, 2011

Key Lime Pie

This weekend while our son was at his Grandparents we got to go out for dinner with friends!  Somewhat of a luxury for us.  So instead of ordering dessert at the restaurant, I made dessert so they could come back to our house and hang out for a little while.  The guys work together, and through the grape vine I heard that it was suggested by one of them that I find a way to make Key Lime Pie so my husband could bring it into work.  So instead of making mini pies, I decided I would just make it for the guys this weekend in the full pie form.  I even spoiled them with homemade whipped cream!  I must admit, this was only because I was out of the squirty kind from a bottle :)  Or as that is known in my house growing up "Squirty Cream". 

Key Lime Pie is super easy to make.  You have the Graham Cracker Crust, and then the filling of the pie is 3 ingredients!  You really can't get much simpler.  Now, I know that there is some meringue or not to meringue.  Well I have never meringued on a Key Lime Pie, so I didn't start this time.  The idea does intrigue me though, so maybe sometime I will try it. 

I have no idea where this recipe is from.  It is just jotted down on a post it, in my recipe box.  I know I have been making it for at least 7 years, but I don't know how I got it in the beginning.  

Key Lime Pie
Printable Recipe

1 Graham Cracker Crust (recipe to follow)
1 14 oz can Sweetened Condensed Milk
1/2 cup Key Lime Juice
3 egg yolks

Blend everything until smooth.  Pour into crust.  Bake at 350 degrees for 15 minutes.  Allow to stand for 10 minutes, then refrigerate.  To serve, top with whipped cream.

Graham Cracker Crust
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

Mix sugar with cracker crumbs.  Stir in the melted butter.  Pour into pie plate, and press firmly against the sides.  Bake at 350 degrees for 8 minutes.  Cool slightly. 

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Tuesday, August 9, 2011

Vanilla Bean Shortbread

I am excited to be guest posting over at Caleigh's Kitchen today!  I was so happy when Amber emailed me and asked me to guest post.  I love her site.  She is very creative, and makes wonderful things in the kitchen.  Amber is visiting one of my favorite parts of the country this week, Yellowstone!  I am jealous!  But, I did get to eat this shortbread, so at least it was a decent consolation prize!

So head over to Caleigh's Kitchen and find out more about this yummy Shortbread!  While you are there check out a few of Amber's other great recipes...Oreo Cupcakes, Chocolate Mousse with Mint Whipped Topping, Pots de Creme, Taco Salad...ok, that is enough - Just go look!


Monday, August 8, 2011

Grilled Margherita Pizza

It has been a great weekend  to have our 6 year old stay with his Grandparents.   We got lots done around the house, got to spend time together, and got to see friends.  Very excited to see him again, and hear all about his adventures.  I am sure the car ride home will be full of telling me everything.

I have been wanting to grill pizza all summer.  I have been waiting because I wanted to make Margherita Pizza with tomatoes from my garden.  They have been taking forever to turn red.  Finally I got one red tomato, so I was all about grilling pizza.  Unfortunately dinner was already planned, meat was thawed, plans the next night etc.  Long story short...Lunch!  Of course that meant I didn't have pizza dough made, so I had to improvise.  Tortilla's! 

There isn't much of a recipe here.  To start with you need one of these.

Heat on High for 15 minutes.  Oil the grates, and grill the tortilla until nicely browned on one side.  Flip over, and heat for a couple minutes.  Remove from heat, and top with desired toppings.  I drizzled with a little Olive Oil, topped with Mozzerella Cheese, Diced Tomatoes, Basil, and a tiny bit of garlic.  Return to grill, reducing the heat to low, and closing the lid.  Cook until the cheese is melted, and the crust is done to your liking. 

This was amazing!  I can't wait to try it with real dough!

Saturday, August 6, 2011

Week in Review 8/6/11

It is August - WOW!!  Thanks so much for all the well wishes yesterday.  I appreciate all of my readers so much, you are all so supportive and wonderful people!  The good news, I am feeling much better.  We were able to go out to dinner with friends for one night of our kid-less weekend.  Going to the Farmer's Market, and going to walk around in peace!  Should be a good weekend after all! 

This is what I was up to this week:
Strawberry Almond Cupcakes - Strawberry Cupcakes with an amazing Almond Buttercream Frosting!
Blackberry Crumb Cake - Moist cake topped with Blackberries and a Crunchy Crumb Topping.
Creamy Penne with Sausage - Creamy pasta with Tomatoes, Rosemary, and Sausage.
Fudgy Brownies - Rich and Fudgy Brownies!
Chocolate Peanut Butter Muffins - Chocolate and Peanut Butter for breakfast!

Here are a few things I have bookmarked this week:
Pan Seared Chicken with Parmsean Basil Linguini by The Farmers Wife - this looks like such a great pasta dinner!
Death by Caramel Squares by From Cupcakes to Caviar -the title pretty much says it all!
Vietnamese Rice Noodles with Chicken Meatballs by No reEats - These meatballs just sound amazing with this salad!
Sesame Encrusted Baked Chicken Tenders by Gina Skinny Recipes - great switch on the normal breaded chicken - my 6 year old will love this!
Candy Cream Tart by From My Sweet Heart - LOVE candy, this seems perfect!

Have a great weekend!  Thanks for stopping by!

Friday, August 5, 2011

Chocolate Peanut Butter Muffins

Chocolate and Peanut Butter is obviously a classic combination.  Usually you see it in desserts, but why not have it for breakfast?  I saw this recipe over at The Kitchenarian for her Muffin Monday series.  I knew I had to make them.  Muffins are always a hit here, chocolate and peanut butter is always a hit here, so I knew these muffins would be great.  And they were! 

Sorry for the lack of chit chat today.  I have a bad cold.  As luck would have it my 6 year old left today to spend 4 days with his Grandparents.  I had big plans for stuff to get done around the house, but so far nothing.  No energy.  Hoping this cold goes away FAST!!

Chocolate Peanut Butter Muffins
Adapted slightly from The Kitchenarian
Printable Recipe

1/2 cup butter, melted and cooled
2 large eggs
1 cup milk
1 1/2 tsp vanilla
1 3/4 cups  flour
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup peanut butter chips

Preheat oven to 375 degrees. Prepare muffin tins, makes approx 18 muffins.

In a large bowl whisk together the melted butter, eggs, milk, and vanilla.

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the peanut butter chips. Fold the egg mixture into the flour. Do not over mix the batter or you will have tough muffins.

Fill the muffin cups. Bake about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool for a few minutes before removing from pan.

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