well...

I haven't posted anything in forever.. I know, I am being a horrible blogger.. but life came up. I am renovating my kitchen right now, and when it is finished, new posts will be up,ASAP.

the crock pot has been getting alot of use, because I am simply strapped for time and energy right now..

some new crock pot recipes i tried that are delish and more...

Sundried tomato stuffed chicken
Creamy Cashew chicken
Pot Roast Stew

I also learned some very yummy new appetizers, which post thanksgiving, will make their debut on this very blog.
Happy Thanksgiving everyone, until then.

FUNNEL CAKE!

Oh yes. I have never had a funnel cake until this summer. Brian and I went to the local amusement park, and he couldnt resist getting one. Soon after a friend sent along the recipe and I thought it would be a fun thing to try!
Some things to know. This batter has NO water in it. Water+Oil=SPLATTERING OIL. Bad. Make sure none of the tools you are using have water on them or in them! You can make this without a funnel, just place the batter in a plastic baggie and cut off the tip, it will come out very fast so it is not ideal, but it will work.

Funnel Cake Recipe:

1 1/3 cups flour
1/4 tsp salt
2 1/2 tbsp sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 tsp vanilla
1 cup milk

Mix all ingredients together, and let sit in fridge for about 30 minutes. Heat oil in frying pan, 1" deep. Pour some batter into your funnel, and place your finger over the hole. Move your finger and let the batter fall into the oil in a lattice or swirl pattern until you reach the size of cake you would like. your funnel cake will cook very quickly, and quite possibly you will need to flip it as soon as you get all the batter poured in, so move quickly and be prepared! Flip once, each side only takes 1-3 minutes!

Strawberry sauce (for drizzling on top)
3 cups frozen strawberries
1 cup sugar

Microwave strawberries for 4 minutes to thaw. Pour liquid and berries into a saucepan and cook over med heat with sugar until boiling. Reduce to low and cook for 10-15 minutes. Drizzle on top of funnel cake!

GREEK NIGHT

Chicken souvlaki is one of my all time favorite foods.. I love greek food, so a few nights ago I made a large greek inspired meal. No pics... but take my word for it, it was delish!

Chicken Souvlaki
One large chicken breast for each person eating (cut into large cubes)
4 lemons, juiced
1 tbsp minced garlic
1 tbsp italian seasoning

Marinade chicken cubes in lemon, garlic, and seasoning. Stick cubes onto skewers, tightly. Brush with olive oil and grill until cooked through.

Roasted Potatoes
8-10 small yellow potatoes, washed but not peeled, cut in halves or fourths
2 tbsp SLICED garlic
1 tbsp italian seasoning
5 tbsp olive oil

Toss potatoes in garlic, seasoning, and oil. Bake at 350 degrees for 30-45 minutes, or until soft.

Taziki sauce
small container plain yogurt
1/2 of a small cucumber, seeded and minced
1 tsp minced garlic
2 pinches dill (fresh or dry)
6 tbsp minced white onion

Mix ingredients together, and place in fridge until needed.

Greek "salad"
6 roma tomatoes, seeded and cut into 1" cubes
1 large english cucumber, peeled and cut into 1" cubes
1 large white onion, cut into cubes
1/2 cup kalamata olives, pitted
1/2 cup crumbled feta cheese
1 tbsp white vinegar
salt and pepper

I also made my hummas (recipe in previous post), and Brian brought home some Nan bread, which is alot like Pita bread, but a bit more stretchy and flavorful. This dinner was soooo good we ate until we were stuffed. Whats nice about it, is that there is plenty for everyone, and even my kids love it!

Orange Chicken!

This is a Panda Express copy-cat recipe... it turned out really well. I liked the taste, but it had a bit too much vinegar for me. I will add more orange zest next time I make it as well. Overall, its yummy and quick to make.

2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 teaspoon salt

White pepper

Oil (for frying)

1/2 cup cornstarch

1 tablespoon cornstarch

1/4 cup flour

1 tablespoon minced ginger root

1 teaspoon minced garlic

1 dash crushed hot red chilies

1/4 cup chopped green onions

1 tablespoon rice wine

1/4 cup fresh orange juice

1 teaspoon sesame oil

***Orange Chicken Sauce***

1 1/2 tablespoon soy sauce

1 1/2 tablespoon water

5 tablespoons sugar
5 tablespoons white vinegar
Zest of half an orange

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once!

post to come...

later today when I have time.

Orange Chicken
and
Chicken souvlaki, greek roasted potatoes, taziki, hummus, and nan bread

both were sooo yummy! I didnt think the Orange Chicken would turn out as well as it did. Recipes will be posted later!

Moms Meatloaf MOOS and OINKS

My husband loves Meatloaf... in fact, you might be hard pressed to find a man who doesn't! I love meatloaf too, and I come from a mom who hates it. I learned how to make a bit late in life, only to discover that it is incredibly simple, and the trick is in the flavors you add. I made a meatloaf once that had cheddar cheese, bacon bits, and red onion in it... so good it was sinful. Here's tonight's meatloaf.. first one I have made in over a year, so its a bit special. You can take the base recipe and add whatever you like to it.

2 lbs ground beef
1 egg

1/2 cup bread crumbs (or crushed up croutons, or chunks of bread.. depending on your tastes)

1/4 cup ketchup

4 TBSP Dijon mustard

1 clove chopped garlic

2 TBSP Worcestershire sauce

1 TBSP Soy sauce

1/2 a large onion, minced (I prefer red, but use what you have)

1 package Lipton onion soup mix

1/2 package of bacon (for topping the loaf before you bake)

OK! So throw it all in a bowl, and start mashing! Make sure it is completely mixed up, because its not fun to bite into a pocket of cooked egg or some dry onion soup mix. Press into a bread pan and round the top. Top with bacon. (The bacon will make the meatloaf moist and flavorful!) Bake at 350 degrees for one hour, or until 155degree internal temperature is met. (sometimes quite a bit of fat is released while cooking which can be drained off... but also can bubble over and cause an oven fire. I reccomend setting your meatloaf on top of a cooking pan with a lip to stop any oil from dripping into oven.

Cooking time will vary based on your oven, altitude, and density of your meatloaf.

Have fun experimenting with new flavors... just know that the bread, meat, egg, and ketchup are the base of ANY good meatloaf!

Grilled Buffalo Caprese (my take on OliveGardens Grilled Steak Caprese)

We took a trip to St. George last weekend to visit Brians family, and while there I went to dinner with his mom, grandmother, and aunts. I love Olive Garden but I don't eat there too often (huge portions... blown up prices... too crowded!). I perused the menu... but since they took away my Stuffed chicken Parmesan I have been less than pleased with anything I have had.... until I reached the summer menu! Grilled Steak Caprese... creamy Parmesan sauce tossed with angel hair pasta and marinated tomatoes, topped with melted mozzarella and perfectly seasoned and grilled steak?! I was already drooling.

When it arrived, I was not disappointed, and I immediately dissected it in an effort to find out the ingredients. Turns out, Olivegarden.com had the recipe... although it was for the shrimp version, I substituted Buffalo steaks and it was wonderful! (Buffalo meat is readily available in Utah. For those who have not had it, it is leaner than steak but tastes right along the same lines. It is a bit less salty, I quite prefer it.)

LET ME WARN YOU... THIS MADE A HUGE PORTION... much more than my family could eat, so prepare ahead and have some Tupperware on the ready.. this is GREAT for lunch the next day.

RECIPE TIME! (for the original recipe check OliveGarden.com, I have altered the recipe to suit my families tastes.)

Step One: Marinate tomatoes and steak, they need to sit at least 3 hours.

6 Roma tomatoes, cored and seeded

2 nice sized steaks, whichever cut you prefer, although tender is better!

4 tbsp minced garlic (or 2tbsp if you are not so fond of Garlic)

2 tsp Italian seasoning

salt to taste, pepper to taste (I like lots of both!)

Slice tomatoes in half, then cut each half into 6 pieces. You should have about 1/2" to 1" chunks. Place in bowl and pour a little olive oil over them, just enough to give the tomatoes a coating. Add half garlic, half the Italian seasoning, and a bit of salt and pepper.

Cover with plastic wrap and marinate for 3 hours.

Trim your meat (Buffalo, steak, chicken, or shrimp will all work!) and cut into large chunks (think 4-5 bites per chunk). Coat in olive oil, add the rest of garlic and seasoning, and S&P. Cover and marinate for 3 hours.

Step Two: pasta and sauce

2 tbsp butter

1/2 cup white wine (I used 1/4 cup water, and the drained olive oil from the tomato marinade, with a splash of red wine vinegar.)

1 1/2 cups heavy cream (aka "whipping cream")

1 cup Parmesan cheese (I grind mine fresh from a wedge using the food processor, but you could buy FRESH ground parm from the store.. don't use the canned stuff.)

1 pound angel hair pasta

2 cups shredded mozzarella (or fresh mozzarella slices)

Heat a skillet over medium heat and melt butter. Stir in white wine and bring to a boil. Add cream and parm cheese, let it begin to simmer. You need to baby this sauce, so stir often but not constantly. Let the sauce reduce until it coats a spoon.

Meanwhile, grill your meat. You can use the broiler, or a counter top griller like a Foreman grill, whatever you prefer. When meat is done, set aside for later use.

Add tomatoes and let them simmer for a few minutes, until lightly softened. Add pasta and toss to coat.

transfer onto serving platter (that is oven safe) and top with mozzarella. Place under broiler for a few minutes until cheese is melted. Top with meat and serve!

Heres how ours turned out: Its a HUGE serving and I went a bit overkill with the mizz. but it was delicious!

My Pita bread recipe

First off: please note that this is a HUGE recipe. We use pita bread for sandwiches, for dipping in hummus, as a snack, and to make pita chips... so you might want to halve the recipe if you are just trying it out.

Chewy Pita Bread
4 tsp yeast
2 tbsp sugar
2 1/2 cups warm water
4 cups bread flour
3 cups all purpose flour
1 tsp salt


Combine yeast, water, sugar, and 1 cup of your flour in large mixing bowl (or in your standing kitchen mixer, use paddle attachment for this step). Give it a quick whip with your whisk to make sure the yeast is mixed in and then let sit for 10 minutes to allow your yeast to bloom. Add salt, and then slowly add flour one cup at a time, but be sure to add ALL flour. If using a standing mixer, switch to the dough hook after 4 cups of flour. The recipe should require all the flour and if it is too dry add some olive oil 1 tsp at a time until it forms a ball. Remove from mixer and begin to knead with your hands until the texture of the dough is smooth and no lumps remain. Form into a ball and drop into a well oiled bowl. Cover loosely with plastic wrap and set somewhere warm and dry to rise for 90 minutes.
Turn out onto floured surface and knead for another 5-10 minutes. Divide into balls 2-2 1/2 inch in diameter (or whatever size you prefer, to be honest...) and use a rolling pin to roll each ball out into your pita shape.
Now here's where it gets interesting. There are two ways to cook your pitas. The healthy way: baked in the oven... or the sinful way: fried. I prefer them fried, but its a long messy process, so its up to you...

Baking instructions: preheat oven to 450 degrees. Oil and flour a baking sheet, and place pitas on sheet. Bake for 3-10 minutes depending on oven, turn once if you would like both sides to brown.
Frying instructions: preheat oil to 350 degrees in a frying pan. Set pitas into oil one at a time, cooking each side until golden brown. Set on paper towels to drain.

Why my hummus tasted like spackle....

I came upon a blog on here called Desert Candy: http://desertcandy.blogspot.com/ and I was immediately drawn in by the photography of great food on this blog. As I scrolled down, I saw hummus. JACKPOT. I've been struggling to perfect my hummus, and as hummus fans know, the crap you buy in a tub at the store just doesn't stack up to the real thing. I stumbled upon a recipe not too long ago which called for canned Garbanzo beans, tahini (sesame seed paste), a splash of lemon juice, and some olive oil. To me, that sounded about right... so into the food processor my ingredients went... after a few whirls, I dumped it out into a bowl, took a huge scoop.. and... ew. This tasteless lump of creamed garbanzo was less than appetizing. In fact, it tasted like wall spackle and was the consistency of peanut butter. Well, lesson learned... here's where I messed up.
(before I confuse too many people.. FYI: chick peas and garbanzo beans are the same thing!)
The word Hummus literally translates to chick pea. Hmmm. Mistake #1, I used the garbanzo's right out of the can. I had put in equal parts tahini and garbanzo... mistake #2, because for every 3 cups of chick-peas, only 1/2 cup of tahini should be used. Well, that would explain the peanut butter consistency. Here's what Desert Candy posted as their recipe for Hummus...


Hummus bi Tahine

[2] 15oz cans of chick peas, rinsed

1/2 tsp kosher salt

2 garlic cloves

1/2 cup tahini (found next to peanut butter in most grocery stores)

1/2 cup [fresh squeezed] lemon juice

olive oil, parsley, and paprika for garnish

Place your rinsed chickpeas into a saucepan and cover with one inch of water. Gently rub the chickpeas together, and then place on stove and bring to a boil and simmer until chickpeas are very soft [they should easily smush in-between your fingers] and it could take between 2-7 minutes. Remove from heat and skim off skins that have floated to the top and discard them.

Drain the peas and reserve their liquid. Place the garlic and salt into food processor and pulse to chop. Add the Tahini and lemon juice and process until the mixture is slightly whitened and contracted. Add the chickpeas and process until very smooth. Thin the hummus to the desired consistency with the reserved cooking liquid. Taste and adjust seasoning with lemon juice and more salt.

Hummus should be served in a shallow bowl or plate, drizzled with olive oil and sprinkled with paprika, and parsley. Serve with tomato slices, red onion slices, pita bread... the list goes on. Hummus is also great spread on sandwiches, or used as a veggie dip.

my pita bread recipe to follow!

I love cooking

... but I am no chef! My hopes for this blog are simply to share my joy of cooking with my family and friends. I will post pictures of my successes and my failures... I love trying new things, and I am never scared to take on a challenge. Some of the best things I have ever made have been cooked on a whim, and that's what I like best about cooking.. you don't always need to have a plan, or a list of ingredients. Sometimes you just need a pantry full of staples* and some creativity!


*Pantry staples to have on hand
(aka... items I use at least 3 times a week to cook my meals)

Flour - all purpose AND bread flour
Sugar - regular old granulated, powdered sugar, and brown sugar
Oil - olive, canola (or other veggie based like safflower or soybean; [keep in mind oils can spoil and go rancid])
Baking Soda
Baking Powder
Corn Starch
Cocoa Powder
Yeast (I prefer jars [which you store in the fridge] over packets... but its up to you!)
Extracts - almond, lemon, vanilla, orange...
Cornmeal - blue or yellow
Powdered milk
Semi-sweet chocolate chips
Cream of Tartar
Spice Rack (I say this instead of naming all various spices you should have because, it is often easier and cheaper to just buy a pre-filled spice rack and then purchase additional spices as you go. Dried spices last forever.)

Things to always have in your fridge:
Eggs
Milk
Butter

Freezer bonus (items which are helpful to have on hand in the freezer!)
Phillo (Fillo) dough
Puff Pastry
Bagged mixed veggies (carrots, peas, corn)