Saturday, December 31, 2011
Happy New Year!
Happy New Year to our Blog Family! May you have many Adventures in Your Kitchen this coming year!
Saturday, December 24, 2011
Leftover Ingredients Make an Awesome Breakfast
When trying what to figure out what to make for breakfast this morning, I remember that I had some ham and Swiss leftover from the Pinwheels I made last night. Then I began trying to figure out what else I had to make something with. (The inside of my fridge is pretty sad looking once you get past the Grandma's Chocolate Cake.) I then remembered that when I was watching 10 Dollar Dinners with Melissa D'Arabian last week she made this sandwich thingy with ham and Swiss.
I couldn't remember the name of the dish, but I do know she made it with tomato soup. So, I sat down at my computer and began to search on Food Network.com. I found the episode: Soup and Sandwich Savings which she made kale chips, tomato soup and the sandwich I was looking for: Quick Croque Madames.
After looking at the ingredient list, the only one to give me worry was the sour cream. I pulled 2 sour cream containers from the depths of the fridge which gave me the 1/4 cup it calls for-well, eyeballing the amount anyways. My Swiss was sliced so I poured a little white wine in a dish and took my 4 slices and kinda flipped them around and then let them hang out while I was doing the rest. I cut 4 slices of Italian bread I picked up yesterday for the Loaded Breakfast Casserole I will be preparing tonight for our breakfast on Christmas Morning. I measured the mustard and garlic by eye.
I couldn't remember the name of the dish, but I do know she made it with tomato soup. So, I sat down at my computer and began to search on Food Network.com. I found the episode: Soup and Sandwich Savings which she made kale chips, tomato soup and the sandwich I was looking for: Quick Croque Madames.
After looking at the ingredient list, the only one to give me worry was the sour cream. I pulled 2 sour cream containers from the depths of the fridge which gave me the 1/4 cup it calls for-well, eyeballing the amount anyways. My Swiss was sliced so I poured a little white wine in a dish and took my 4 slices and kinda flipped them around and then let them hang out while I was doing the rest. I cut 4 slices of Italian bread I picked up yesterday for the Loaded Breakfast Casserole I will be preparing tonight for our breakfast on Christmas Morning. I measured the mustard and garlic by eye.
After following the directions and calling Joey to the table this is what I presented to him:
This was his plate after several bites!:
I am surprised he let me take a picture as he said it was too good for words. Michael said it would be better as a top so he could eat it as a normal sandwich. Jamey even said it was pretty good.
I might have to consult J.C. to see if she has a traditional Croque Madame Recipe. Yay!
Sunday, December 18, 2011
New Cookie: Orange Cookies
I buy random cookbooks from consignment shops, Good Will and yard sales. I also take any cookbooks that would like to be donated to me. Well, I found a 2009 copy of "A Taste of Heaven" by Chapel By the Sea located in Melbourne Beach, FL at the Growing Pains Consignment Shop in Salisbury back around Easter this year.
I while flipping through the pages last week, I found a recipe I wanted to try. It seemed pretty straight forward and extremely easy, so I hand everything on hand so I thought I'd give it a try since I was doing some baking this weekend.
The recipe was submitted by Jean Devenport / Winnie Devenport. Here is the recipe as written:
Dissolve baking soda in orange juice. Cream shortening with sugars, add eggs. Add flour, baking soda and salt, mix until smooth. Add nuts and orange juice and rind. Drop teaspoonfuls onto greased cookie sheet. Bake at 350 about 10 minutes.
I had to read it 3 times to make sure I didn't miss something. The baking soda is mentioned twice. So, I just dissolved the baking soda in the orange juice. Also, the mention of rind, I wasn't sure exactly what it meant, so I just zested the orange. I also didn't want to add the nuts, as I had used what I had for a Banana Nut Bread. I am not one for greasing a baking sheet over and over, so I used parchment paper. Instead of dropping by teaspoonfuls, I rolled the dough into balls about the size of a walnut or large jawbreaker. Once they were baked, I immediately moved them to the rack to cool. They were squishy on top when the were removed from the oven but after they started to cool, they settled and the cookie is a natural chewy cookie.
I am glad I didn't add the nuts, so now we call them Orange Cookies. I think they taste good without them. Emma said they taste like a brown sugar cookie with just a hint of orange juice. Michael just kept saying they were really good.
Now, it has me wondering if I can change it to another citrus fruit????
I while flipping through the pages last week, I found a recipe I wanted to try. It seemed pretty straight forward and extremely easy, so I hand everything on hand so I thought I'd give it a try since I was doing some baking this weekend.
The recipe was submitted by Jean Devenport / Winnie Devenport. Here is the recipe as written:
Orange Nut Cookies
3/4 cup sugar, 2 eggs, 1 cup brown sugar, 1 cup shortening, 1 tsp baking soda, 1/2 tsp salt, 3 cup flour, 1 cup chopped nuts, 1 orange (juice and rind)Dissolve baking soda in orange juice. Cream shortening with sugars, add eggs. Add flour, baking soda and salt, mix until smooth. Add nuts and orange juice and rind. Drop teaspoonfuls onto greased cookie sheet. Bake at 350 about 10 minutes.
I had to read it 3 times to make sure I didn't miss something. The baking soda is mentioned twice. So, I just dissolved the baking soda in the orange juice. Also, the mention of rind, I wasn't sure exactly what it meant, so I just zested the orange. I also didn't want to add the nuts, as I had used what I had for a Banana Nut Bread. I am not one for greasing a baking sheet over and over, so I used parchment paper. Instead of dropping by teaspoonfuls, I rolled the dough into balls about the size of a walnut or large jawbreaker. Once they were baked, I immediately moved them to the rack to cool. They were squishy on top when the were removed from the oven but after they started to cool, they settled and the cookie is a natural chewy cookie.
Now, it has me wondering if I can change it to another citrus fruit????
Tuesday, December 6, 2011
An Idea is born tonight...
So, I as I get prepared to prepare dinner, Michael says he wants to help make the Country Style Steak, Rice and Gravy. I know the help would be short-lived as my 13 yr old has an EXTREMELY short attention span, so I took it. He also said since it was his number 2 favorite dinner,(#1 being hot dogs and mac n' cheese) he would like to help. While he was scrambling the eggs and making the flour dredge we were talking about the idea that we have been throwing around for probably close to a year - doing a 7 Course Meal. I know, some idea, right?
Well, while he was working, I decided that Google would provide the answer I was asking myself :What in the world consist of a 7 Course Meal?" I found Food University which gave me what I needed to know. While I was reading what it said to him, he tells me that he wants to do Fondue again. So, I batted back to him a Picnic with a blanket and all (since we don't normally do the blanket thing). He came back with a Vegetarian Night. We went back and forth - with the aid of several of my cookbooks and made a list. We decided to name our list: "Fun with Food". It might not be the greatest or most creative title in the world, but the name is not what matters. What matters is the list as well as the family time that will incur while completing the list.
I plan to take the list and make it all neat and hang in our kitchen. Once I get it prettied up for you, I will post it.
I am sure this list will grow and I am sure we will not like all of the new recipes and I am sure it will lead us to our next great family adventure. Why, because my friends, it's all butter - and family.
Well, while he was working, I decided that Google would provide the answer I was asking myself :What in the world consist of a 7 Course Meal?" I found Food University which gave me what I needed to know. While I was reading what it said to him, he tells me that he wants to do Fondue again. So, I batted back to him a Picnic with a blanket and all (since we don't normally do the blanket thing). He came back with a Vegetarian Night. We went back and forth - with the aid of several of my cookbooks and made a list. We decided to name our list: "Fun with Food". It might not be the greatest or most creative title in the world, but the name is not what matters. What matters is the list as well as the family time that will incur while completing the list.
I plan to take the list and make it all neat and hang in our kitchen. Once I get it prettied up for you, I will post it.
Here is our list (so far):
- 7 Course Meal
- Fondue Night
- Picnic
- Tasting Menu
- Formal Dinner
- Tea Service
- Brunch
- Vegetarian Night
- Cocktail-Mocktails & Apps
- All from same publication (this one requires all items to be made from the same issue/copy of magazine or other cookbook (i.e.Taste of Home Magazine or Southern Living Annual Recipes)
I am sure this list will grow and I am sure we will not like all of the new recipes and I am sure it will lead us to our next great family adventure. Why, because my friends, it's all butter - and family.
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