Flight West - A culinary experience to remember

A new restaurant has appeared in Greece, New York and I'm glad it has arrived. Flight West and Flight Wine Bar (Corn Hill) are famous for their walls of Bourbon. Or what I'd like to call, the Bourbon Library!

We've visited a few time and have had an awesome experience. The food is wonderful (full meals only offered at Flight West)

Our first visit, my husband and I enjoyed  Gouguenheim Malbec Argentina. Wonderfully flavored and my husband proclaimed the best wine he'd ever had. It was a Thursday, so that meant $1 raw oysters. Not a fan myself, but my husband loved them. And what a deal!

For dinner we had Crispy Bostrom Farms Pork Belly. The Asian flavors were tasty with a bit of heat.

The description: Korean Bbq Sauce, Stir Fried Rice, Kimchi, Scallions, Toasted  cashews. My husband loved this dish and even ordered it the second time we visited.

I had the Braised Short Ribs. I am a big fan of short ribs and they were tender, flavorful and consumed quickly. The Tomato Jam was wonderful and I loved dipping the short ribs into it. I wished there was more jam. The Pino Noir Demi Glaze was rich and perfection over the meat.

The description: Braised Short Ribs  Potato Parsnip Puree’, Roasted Brussel Sprouts, Glazed  Carrots, Benton Ham, Tomato Jam, Pinot Noir Demi Glaze.

Our second visit included creating a Charcuterie of cheeses and prosciutto. The cheeses we selected were:  Pecorino Toscano - Italy, Belletoile France,  Espresso Bellavitano - Wisconsin.  My favorite was the Belletoile.

Now, let's talk dessert! We had the adult Chocolate Cookies and Milk. Two fresh baked chocolate chip cookies and a cup of "milk" made of Bourbon Cream & Root Beer Splash. The Root Beer is made fresh at Flight West!

Meal Services - A Quick Unscientific Review

We have been experimenting with meal services the last several months. To us, the convenience, health benefits, and variety of meals were the top reasons we wanted to try these services.

First, we looked at all of the options and compared, serving size, meal options, price, and frequency of meals. Hello Fresh won out to be our first selection.

Hello Fresh

First time subscribers receive a great discount. This makes the first week super affordable.  For our family, the 3 times a week, 4 person options was perfect. We loved the meal sizes, plenty for all of us (and one is an 18 year old boy/man wannabe). The food was fresh, organic and the meat sustainably raised. Not sure what sustainably raised means, but if you want to know more, click here. Most weeks have 2 meat meals and a 1 non-meat meal.

Some positive things to note:

1. There are a lot of pork options
2. Ditto for the sweet potato option (luckily we love both)
3. Customer service is PHENOMENAL! One time we didn't receive lemon grass - they refunded the entire meal! 
4. Packaging is organized by meal - love this
5. Most recipes take less than 35 minutes to make.
6. You receive everything you need for the meals - if you need a tablespoon of honey, you receive it.
7. You can skip weeks or cancel at any time.

Some negative things to note:

1. Too much pork
2.  Would love more beef
3. Penny for penny, it's a good deal, but would love a little bit cheaper option

Blue Apron 

Like Hello Fresh, first time subscribers receive a great discount. This makes the first week super affordable.  For our family, the 2 times a week, 4 person options was the closest option we could afford. For our 18 year old boy/man wannabe, the servings were too small. The food was fresh, organic and the meat sustainably raised. Seems to be the trend here!

Some positive things to note:

1. Interesting meals with food items I'd never think of combining - love learning new techniques and combos
2. Super fresh
3. Meat was delish
4. You can skip weeks or cancel at any time.

Some negative things to note:

1. Portions are too small.
2. Meals are a bit more complicated and I'm using too many pans.
3. We'd like a 3 meal per week options (only options are 2 or 4 times a week)
4. More expensive than Hello Fresh, especially since the serving sizes were smaller.

Plated 

As with all of the other meal services, the first week comes with a big discount. Kinda a reel them in
with a good deal and they'll stay. This time of year our kids are either at school, working or playing sports, we selected the 2 meals a week, 2 person option. The food was fresh, organic and the meat sustainably raised.

Some positive things to note:

1. Interesting recipes. I love to cook but sometimes I'm like, "What am I going to cook?"
2. Fresh
3. You can skip weeks or cancel at any time.

Some negative things to note:

1. Portions are too small.
2. I don't like how contents are packaged
3. More expensive than Hello Fresh, especially since the serving sizes were smaller.

In conclusion; I don't know if you were keeping score, but Hello Fresh was our top choice. We really liked the recipes, options, and pricing. The meals are quick and easy!

It seems as if every week a new meal services jumps into the meal service pond. We'll keep exploring and tasting and I'll post updates.

Healthy Lunches - The Mason Jar Way

New Year, New You - right? Well, we've gone healthy and are finally getting our use out of the Y membership, we've subscribed to Hello Fresh (more on this after we receive our first package), and I'm pre-making healthy lunches so I have no excuse.



Asian Noodle Salad Jars - Recipe can be found here - http://foxeslovelemons.com/asian-noodle-salad-jars/

I have to admit, I haven't had one of these yet. My daughter ate them all! The recipe calls for Edamame, however Edamame upsets my stomach so I replaced with peas.



Zucchini Noodle Salad - Recipe can be found here - http://inspiralized.com/2014/03/21/mason-jar-zucchini-noodle-salads/



This is my favorite! I love the dressing - Just a time the recipe is for 1 jar, I quadrupled so I could make 4. The recipe website's picture is better, but mine tasted great!











Chickpea Farro & Greens - Recipe can be found here - http://cookieandkate.com/2014/mason-jar-chickpea-farro-and-greens-salad/

This is a great salad and I love the dressing. I used Balsamic vinegar because I was out of Red Wine, but that is what is great about the Mason Jar way, you can tweak it to suit your taste.






New this week - I'll let you know how it tastes! What I love is I can add things I like and remove things I don't.


Sweet Potato Quinoa Salad -
http://www.popsugar.com/fitness/Sweet-Potato-Quinoa-Salad-34902959

I didn't have mango, so I used strawberries.  I also used shredded chicken which I poached instead of black beans. I love black beans but my daughters don't.

Honey Bun Cake

I can't remember where I saw this recipe, but it is fabulous!!!! Next time, I may tweak the amount of sugar and oil. Whoa, the recipe calls for a ton of both.

Cake
1 Yellow Cake Mix
4 Eggs
3/4 Cup of Oil
1 Cup of Sour Cream

Middle Mix
1 Cup of Brown Sugar
1 Tablespoon of Cinnamon

Frosting
2 cups of Powdered Sugar
1 Tablespoon of vanilla
4 Tablespoons of Milk


Pre-heat oven to 325 degrees

Mix cake mix, eggs, oil and sour cream in a bowl.  Spray 9 x 11 cake pan with non-stick spray (I use Bakers).  Spread HALF of the cake mix into the pan.

Mix brown sugar and cinnamon very well. Spread over the cake mix.

Carefully pour the rest of the cake mix. With a knife, swirl through the cake to spread the sugar/cinnamon mix throughout the cake. Very similar to how you would make a marble cake.

Bake for 40 minutes or until toothpick comes out clean.

Remove from oven, spread frosting over cake and let sit for 15 minutes. No cheating!

Pasta Sauce - Secret Family Recipe ;)

Over the years I've perfected the red sauce we make for pasta. I've simplified and tried to make it a tasty sauce with fresh ingredients. It is a meat sauce, I usually do a quick sauce in the summer when I can get fresh basil from my garden. Recently, I've started adding homemade meatballs. (Recipe below)

Pasta Sauce

5 cloves of minced garlic
2 tablespoons of olive oil
salt and pepper to taste
Dried oregano - 1 to 1 1/2 tsp (depending on taste)
6 packages Pomi strained tomatoes
1 /2 cup dry Red Wine
1 stick of butter
1 package pork riblets (they have extra meat on the bone)
1 package of medium or mild sausage (4 to 6 links)
1/8 cup of sugar

Heat olive oil over medium heat in a large dutch oven. Add riblets and brown on all sides. Remove and set aside. Puncture sausage with a fork and cook until brown. Remove from pan and set aside. Add garlic and cook only until you smell the garlic. Add meats back into pan. Add Pomi tomatoes, wine, butter, salt and pepper, and oregano. Add 1/2 of the sugar. Add meatballs if you are using. Once sauce is bubbling, lower heat and cook for about 4 hours. Make sure you watch so that the bottom doesn't burn.  If needed, add the rest of the sugar and perhaps some more wine.

Meatballs (adapted from Pioneer Woman's recipe)

2 pounds ground beef or 1 pound beef and 1 pound ground pork
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese ( I use homemade)
1/4 cup fresh flat-leaf parsley, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater
2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil

Heat oven to 400 degrees. Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Cover hands with oil and form into small balls and place on a baking sheet. Bake 15 to 20 minutes (depending on size), flip then cook for an additional 15 minutes. Add to sauce. If you are not adding to sauce and depending on the size, you may want to cook a little longer to ensure they are cooked through.

Pumpkin Soup! A Fall Favorite

We love pumpkin soup and find this time of year perfect for enjoying this treat. I served this with cheddar grilled-cheese sandwiches with a slice of bacon in the sandwich. I always shred my own cheese. It taste so much better and is so fresh!


Ingredients:

1 can of Pumpkin Puree 29 ounce can
1 medium Butternut Squash peeled, softened, and cut into 1 inch cubbed-pieces*
1 can of low sodium Chicken Broth 32 fluid ounces
1 small onion chopped
2 garlic cloves roughly chopped
1 pint cream
6 whole, black peppercorns
Pinch of salt (or to taste)
I sprig of Rosemary
4 slices of bacon
1 Tablespoon of bacon fat
2 Tablespoons of olive oil

Heat olive oil in dutch oven and add chopped onions. Saute until translucent. Add garlic, salt, and peppercorns. Cook until you smell the garlic. Add pumpkin puree, chicken broth, butternut squash, and rosemary sprig. Bring to a boil, then simmer for about 20 minutes (when squash is soft). While soup is cooking, bake bacon at 425 degrees for approximately 15 minutes ( I usually cook more than 4 slices since my family loves bacon).  Reserve 1 Tablespoon of fat and add to soup. Cool bacon and once cooled, crumble to add to soup when it is done.

Cook pumpkin mixture until squash is fully cooked. Remove from heat and use an emulsion blender or regular blender to puree soup.  BE CAREFUL! The soup will be very hot. Add back to pot and mix in cream and bacon. Serve!

*I buy the entire squash, cut in half, remove seeds, and then cook in microwave at 2 minute increments until soften (not full cooked), I cool slightly so that I can peel and cut into 1 inch chunks. However, you can also buy them peeled and cut from the grocery story.

Doin' the Paleo Thing

We have gone Paleo! Yes, that trendy diet or way of eating that follows what the "cavemen" ate.  After a trip to the grocery store and a few hundred dollars later, we began creating recipes that focused on fruits, veggies, lean protein, nuts and seeds, and healthy fats. However, my football playing son still eats carbs since he is expending so much energy. I also include dairy products since I have a Vitamin D deficiency.

Paleo Tilapia

I am not a fish eater, but have been converted by this recipe.

4 Tilapia (if frozen make sure they are thawed)
3 Tablespoons unsweetened coconut flakes
2 Tablespoons Almond meal
Salt and Pepper to taste
Olive Oil cooking spray

If you would like to add lime or lemon I'd squeeze over the hot fish right out of the oven.


Pre-heat oven to 400 degrees. Line baking dish with parchment paper or spray with cooking spray. Mix coconut, almond meal, salt and pepper. Set Tilapia on the pan. Pat each fish fillet with 1/4 of the mixture. Lightly spray with olive oil cooking spray.

Place in oven and bake for 6-10 minutes, depending on how thick the Tilapia is. Coconut will start to turn golden and the fish should look white and fluffy.

Serve with roasted broccoli or other veggie. Some say that quinoa is Paleo, so a side of that is great as well.

Hamburger Helper???

I have never tasted Hamburger Helper. I've heard that there are numerous varieties now, opposed to when I was growing up and there was only one version.  I don't like boxed foods, they are usually high in sodium, fat, and chemicals I can't pronounce.  So, when I stumbled upon this recipe while scouring Pinterest, I was intrigued.  It is called Cheeseburger Casserole, but could also be called Homemade Hamburger Helper.

Cheeseburger Bacon Casserole 

(Adapted from 5 Star Cheeseburger Casserole)

2 cups (6 ounces) uncooked bow tie pasta (or any shape you desire)
2 teaspoons canola oil or olive oil
1 1/2 cups onions, finely chopped
1 garlic clove, minced
4 slices of bacon - cooked and chopped
1 pound 80% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup
1 1/2 cup of grape tomatoes cut in half
2 tablespoons Dijon mustard
2 cups extra sharp cheddar cheese, shredded

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.
2. Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.
3. In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds.
4. Stir in the ground beef and fully cook through until brown and drain the fat and return to the stove.
5. Stir in the seasoned salt, ketchup, mustard and bacon until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.
6. Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving.

Winter Baking

Too ripe to eat!

I love to bake and it seems like it happens more in the winter than the summer.  Today is a cold, cold, cold day ( -30 wind chill) and schools are closed, so I'm home baking away.

When I saw these on my counter, I knew what I had to make!

So, I looked to Pinterest and found Martha Stewart's Hummingbird Cake. It called for 3 (yes it was fate!) ripe bananas.  Luckily I had coconut and walnuts, so I was ready to go.

Hummingbird Recipe (Adapted from Martha Stewart.com)

• Unsalted butter, room temperature, for pans and racks (I do not do)
• 3 cups all-purpose flour, plus more for pans (I do not do)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups sugar (I use 1 3/4 cup)
• 3 large eggs
• 3 cups mashed ripe banana (about 3 large)
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts
• 1 cup desiccated coconut, unsweetened

Preheat oven to 350 degrees, with rack in the center. I use a baking spray to coat 2 - 9 inch cake pans.  In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.  In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.  In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.  Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.  Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely.

FROSTING

• 1 pound (16 ounces) cream cheese, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
• 2 pounds confectioners' sugar, sifted

It is really important to have the butter and cream cheese at room temperature.  If not, you will have a clumpy frosting. In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated.

Christmas Dinner

Christmas Dinner is a family tradition. We have basically the same meal every year, sometimes there are a few tweaks.

2013 Dinner Menu
Beef Tenderloin - cover with olive oil, crushed pepper corns, and salt. Bake in a 450 degree over for 15 minutes, then lower to 375 for 15 minutes for pound depending on desired pinkness.

Lobster Tails - cut in half, brush with butter, broil for 6 - 7 minutes about 7 inches from broiler
Cranberry Sauce
Roasted Brussels Sprouts - toss olive oil, garlic, salt, pepper, 400 degree oven for 25 minutes (if large, cut in half)
Gnocchi with red sauce (My father-in-law makes the Gnocchi and I make the red sauce-one day I'll post the recipe)
Salad
Citrus Salad
Tirimasu
Bread
Clams Casino - a local friend and chef makes these for us
Shrimp

Brie with Currant and Cranberry Chutney (milky brie with currant, cranberry, and walnut chutney from Wegmans over it, served with tiny toasts)

Usually, I chop some garlic and rosemary for the tenderloin, this year I crushed peppercorns and rolled the tenderloin it is so that it was covered (first put a little olive oil and salt). It was perfect.


If there is anything I want my children to take from our food traditions, it is make Christmas special with food, family, and decorations. I use my grandmother's china, silver, and candlesticks. I also have the dinning room decorated and festive. Memories for them to take and use with their families.

Veggies For Breakfast

I'm always looking for delicious low-carb dishes.  I love veggies and my middle child does as well. This dish is a perfect breakfast.  You can saute the veggies ahead and just do a quick reheat if you are trying to save time.

Recipe from Pioneer Woman

The only think I did differently was to shred the cheese on top. And I used a touch of butter AND olive oil in the skillet.

PioneerWomanPicture

• 1 Tablespoon Butter AND Olive Oil
• 1/2 cup Diced Zucchini
• 1/2 cup Diced Yellow Squash
• 1/2 whole Medium Onion, Cut Into Chunks
• Salt And Pepper
• 1 whole Tomato, Sliced Thick
• 2 whole Eggs
• 1/2 cup Monterrey Jack Cheese Shredded ( or cheese of choice)

Preparation Instructions

Melt the butter in a medium skillet over medium high heat. Add the onions and cook until 2 to 3 minutes, or until starting to soften. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute. Remove from the heat and set aside.

Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 2 minutes (I don't like too much runny yoke, so I cook longer), then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat. Sprinkle with shredded cheese. When you cut the egg, the melted cheese and yoke make a great sauce.

Sprinkle eggs with salt and pepper and serve!

Summer is Pie Time

We love pies in our house and our favorites are Blueberry and Lemon Meringue. I found this recipe in the newspaper in Ann Lander's advice column. Weird place to find a recipe, but it is the most fail-proof Lemon Meringue recipe I have found. I cut out the recipe and it is getting very frail! So I'm adding it here for when the newspaper crumbles.

Lemon Meringue Pie

1 baked and cooled 9 inch pie shell (I use Pillsbury pie crust - to help pie crust retain its shape while baking, add some type of weight in the middle such as a smaller pie plate with beans or rice in it.)
1 1/3 cups sugar
6 tablespoons cornstarch
2 cups cold water
1/3 cup freshly-squeezed lemon juice (more if you like an Uber lemony taste)
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

MERINGUE

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
7 tablespoons sugar
1 teaspoon vanilla
1 pinch salt

Directions:
In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water. In a small cup/bowl,combine the egg yolks with lemon juice; whisk until well mixed. Add to the sugar cornstarch mixture; whisk until mixed. Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this. Remove from heat. Add/mix in the lemon extract, butter and vinegar; stir thoroughly. Pour the lemon mixture into cooled pie shell; set aside to make meringue.

To make meringue:
A quick tip: I put my Kitchen Aid stainless steel bowl in the freezer with the whisk attachment.  Also, you may think the cornstarch mixture is strange, but it helps make a glossy, fool-proof meringue that browns wonderfully.

Blend/whisk the cornstarch and cold water in a small saucepan. Add in boiling water, and cook, stirring until clear and thickened. Let mixture stand until COMPLETELY COLD. With an electric mixer at high speed, beat the egg whites until foamy. Gradually add in sugar, and beat until stiff but not dry. Turn mixer to low speed; add in pinch salt and vanilla. Gradually beat in the cold cornstarch mixture. Turn mixer again to high; beat well. Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.

Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.

Risotto - Not for the faint of heart

Risotto with Asparagus and Mushrooms

I love risotto. It is a creamy, decadent dish that we don't enjoy often, but when we do, it is a pleasure. I would have to say that making risotto is not for the beginner cook.  It takes patience and skill, so you may end up making it more than once before it truly turns out.

Recipe

1  16 ounce package of Risotto arborio rice (I use Bellino)
46 ounces of chicken broth
1 small chopped onion
3 Tablespoons of olive oil
Salt and pepper to taste
My additions:
1/2 cup of white wine
2 Tablespoons of butter
1 package of sliced mushrooms
1 bunch of asparagus *See recipe for roasting below.
1/4 to 1/2 cup of ricotta (I use my homemade ricotta)

Cook according to package directions!  This is very important to keep a watchful eye on the risotto and make sure your chicken broth is hot while you stir it in.  You want the risotto to be al dente (firm to bite)

I also add just before the risotto is done
1/2 cup of white wine (I use Chardonnay)
2 Tablespoons butter

While the risotto is cooking, I saute 1 package of mushrooms in olive oil.  Then I add roasted asparagus.  You could saute with the mushrooms (add after the mushrooms have started browning)

*If you want the dish to be extra special, roast the asparagus that has been tossed with 1 Tablespoon of olive oil, pinch of salt and pepper, and 2 cloves of minced garlic. Cook at 425 degrees for 20 minutes.  When done, cut in 1 inch pieces and mix in the finished risotto with the mushrooms. The final touch is to mix in 1/4 to 1/2 cup of ricotta. This adds a creamy texture and great flavor.

A Different Type of Birthday Cake!

Beautiful Birthday Cake

A coworker made this and I wanted to duplicate for my mother-in-law's birthday.  I made some changes because I know she doesn't have a huge sweet tooth. But the cake still turned out delish!

1 box yellow cake mix

1 cream cheese frosting (I use Pillsbury)

2 pints fresh strawberries

1 pint fresh blueberries

1/4 cup raspberry jam

40 Kit Kat pieces (the individual piece, not a "bar" and buy extra)

Ribbon

Preheat to 350 degrees. Make cake according to the box directions. This recipe will only use one 8 or 9 inch round cake. I used the rest for cupcakes. While the cake is cooking, clean strawberries and blueberries. I slice the strawberries so it is easier to eat (this is a deviation from the original recipe). Gently mix together and place in a bowl, cover with plastic rap and set aside.

When cool enough to remove from pan, place on a cooling rack. I gently cut the top to make it flat. Heat up raspberry jam, be careful not to burn. I used the microwave for about 30 seconds. With a pastry brush, spread the hot jam on the top of the cake. If you do this while it is warm, it will soak in nicely. (This step is a deviation from the original recipe.)

When cake is finally cooled, place on a flat plate with enough of an edge to line the cake with Kit Kats. On the edge of the cake only, spread with the cream cheese frosting. While the frosting is still fresh, push one Kit Kat vertically until you have circled the entire cake. Secure with a ribbon. I use the curling wrapping ribbon. Fill the well that has been made by the Kit Kat bars with the strawberries and blueberries - Enjoy!

Biscuits!

I love bread, biscuits, biscotti, pasta, carbs!  I found this great biscuit recipe on Pinterest and I have made it so many times. Each time I do, they disappear fast.

I have even used them for strawberry shortcake and the are so light and fluffy, they are perfect for theMonster Mama

From Monster Mama

dessert. Of course I can't find the original pin, but I did find the recipe at

Biscuits
2 cups of Bisquick
1/2 cup of sour cream ( I use lite sour cream)
1/2 cup of 7 UP ( I don't know if Sprite or Sierra Mist will work)
1/4 cup of butter

Pre heat oven to 425 degrees. In a 9 x 9 baking dish, melt butter. Mix Bisquick and sour cream until just incorporated. Add 7 UP and mix. Will be a stick batter.  Sprinkle a little Bisquick onto the counter and gently knead dough so that you make a 9 x 9 square.  Pre cut and lay on top of butter.  Bake for 12 to 15 minutes and they should be golden brown. Watch out, they will fly off the plate!

Baking Bread

 Panettone

My Panettone

There is nothing better then the scent of freshly baked bread.  I have worked on perfecting my Panetone recipe and the family loves this bread.

Panettone is an Italian Christmas bread that usually has chunks of dried oranges and raisins.  I use cran-raisins instead and it taste great. It's a long recipe, but so worth the time.

Recipe:

1 1/2 cups of dried cran-raisins
1 1/2 cups of red or Marsala wine

1/2 cup tequila (optional)
2   1/4 ounce packages of quick active dry yeast

Traditional Panettone Shape

Pinch of sugar
1/2 cup of luke warm water
5 cups of all-purpose flour
3/4 cups of sugar
1/8 teaspoon salt
6 1/2 ounces room temperature butter (cut into small pieces)
6 eggs at room temperature + 1 egg white
1 egg yoke
1/4 cup of whole milk

Combine cran-raisins, wine, and tequila (if using) in a bowl to macerate. Combine yeast, pinch of sugar, and luke warm water in a bowl, stir and let stand 10 minutes.  Meanwhile, put flour, sugar, salt, butter, eggs, and egg white into a mixer.  With the dough hook, mix at a slow speed.  Slowly add yeast mixture. When all ingredients are combined, mix at medium speed for 6 to 8 minutes.  The dough is a little sticky, but will be shiny and gather around the dough hook.

Set dough into a bowl that has been lightly greased with oil.  Cover with saran wrap and put in a draft free place for approximately 2 hours.  Dough should be doubled in size.  Put dough on a floured surface and gently knead for a few minutes.  Put back into bowl and allow to rise for approximately 1 - 2 hours.  Dough should double in size.  By allowing the bread to rise so many times, you will have the right texture--airy with tiny holes.

After second rising, drain cran-raisins (I reserve the liquid. It tastes awesome over ice cream).  Pat dry with a paper towel.  Knead cran-raisins into dough and divide into 2 pieces.  Place in a greased loaf pan, and allow to rise for about 1 more hour.  Cut a slit down the middle with a sharp knife.  Mix egg yoke and milk and brush over bread.  Heat oven to 375 degrees and bake for 35 - 45 minutes depending on your oven.  I use the Pampered Chef mini loaf pan, so I divide my dough into 4 smaller loafs.  Cool on a rack.  Taste wonderful hot and fresh from the oven.  Cover well if there is any left! 

Birthday Wishes!

I love to bake and my kids have given me their orders for their birthday cakes.  This year, my daughter (her birthday is today!) gave me her birthday gift list and it included what she wanted to eat for dinner during her birthday week.  Yes, I did say week. So, list in hand, I made her the veggie lasagna and tiramisu. Tiramisu is an Italian dessert that is so delicious and a favorite of my family.  Tiramisu means pick me up in Italian.  The recipe below includes raw eggs. If you are looking for a recipe with cooked eggs, please try PW's Tiramisu recipe.

Here's my recipe:

Tiramisu

5 egg yokes (from the freshest eggs you can find)
1 pound Mascarpone cheese (Italian dessert cheese)
6 egg whites
1 3/4 cups of cooled, brewed espresso
1/2 cup of brandy, amaretto or cognac
3 Tablespoons of powdered sugar
3 Tablespoons of granulated sugar
1 - 1 1/2 packages of lady fingers (I use Balocco Savoiardi - a crispy cookie)
1/2 cup of shaved dark chocolate (or cocoa powder)

Mix egg yokes and granulated sugar until thick and frothy, about 5 minutes. Yes, this is raw eggs.  If this really bothers you, you can "coddle" the eggs over a double boiler, whisking constantly with the sugar for 2 minutes after the water in the double boiler has reached a boil.  If you don't whisk, you'll end up with scrambled eggs.  Add  mascarpone cheese and stir until smooth.  2 Tablespoons of cooled, brewed espresso, stir until incorporated.

Take egg whites and whisk until you have the stiff peaks of a meringue.  Gently fold egg whites into mascarpone and egg yoke mixture.

In a small shallow dish, add remaining espresso and brandy. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Sprinkle 1/2 of the shaved chocolate.  Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Sprinkle with rest of shaved chocolate. You can shave more chocolate depending on your taste

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

ENJOY!!!!

Happy St. Patrick's Day!

Below is the St. Paddy's Day Feast I cooked for my family today.  As I have a bit of the Irish within me, I love to celebrate the day. However, my daughter who also has a wee bit of the Irish within her, continues to remind me that St. Patrick was Italian.  Since we're both - then I guess it's still okay for use to celebrate.

For starters, I cooked Beer Braised Irish Stew. I searched high and low for a recipe and read all of the reviews before I settled for one.  Below is the recipe that I've adapted for my family.  The original recipe can be found here - Beer Braised Irish Stew

I also made Irish Champ and Cheddar Beer Soup (click for recipes) again I read the reviews.  With these recipes, I altered the soup by doubling all of the cheeses. Make sure you follow the recommendation to use a Pilsner.

 
For dessert, I traditionally make my scones or Irish Soda Bread, however I forgot to pick up apricots and butter milk at the grocery store, so it's mint chocolate chip ice cream made into Shamrock Shakes (ice cream, milk, and vanilla cream (used in coffee)).

Adapted Recipe

Image from Allrecipe.com

1 Tablespoon vegetable oil
3 pounds beef chuck stew meat
6 ounces of Guinness Stout Ale (original recipe called for 12 ounces)
2 Tablespoons all-purpose flour
1 cup coarsely chopped onion 
1 1/2 cup coarsely chopped carrot (approximately 5 medium)
1 1/2 bay leaves (original recipe called for 2)
1/4 teaspoon dried thyme (original recipe called for 1 teaspoon)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic minced
2 Tablespoons Worcestershire sauce

Directions

1. Preheat oven to 325 degrees F.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.

PW Strikes Again

I have to admit, I love watching Pioneer Woman. She has great recipes that are easy to re-create. Some do tend to be on the butter heavy side, but that is something that can always be reduced. And since we don't live on a cow farm, we aren't able to work off those pats of butter.

Last night I made PW's Patty Melt and Crash Hot Potatoes.  They were awesome! I hadn't had a Patty Melt in at least 20 years. For the Patty Melt, I did not put butter in the pan to fry the hamburger, but I did put butter in the pan when I fried the sandwich, but did not spread butter on the bread. I used about 1/2 stick of butter.

Here are the recipes:

Pioneer Woman's Patty Melt












Pioneer Woman's Crash Hot Potatoes

Superbowl Sunday!

Well, it's Superbowl Sunday and while my husband and son will be watching the game, I'll be watching Downton Abbey. But that doesn't mean we won't be sharing good food.  For the day, I made chili, corn bread, brownies, wings, and gucamole with chips.

Chili is something that is easy to make, can simmer on the stove and snack on all day. Cornbread is a great partner for chili and I love how easy it is to make. For the brownies, I adapted Pioneer Woman's Knock You Naked Brownies -- we borrowed her Buffalo Wings and Asian Wings too. For the Gucamole, we made Wegman's recipe.

Here's PW's Knock You Naked Brownies recipe.  I adapted the recipe by using brownie mix (make according to directions), take half of mix and place in a 8 x 8 pan, bake for 10 minutes. Take 40 caramels and 1/3 cup of evaporated milk and melt the caramel and milk in a double boiler until smooth. Pour caramel over partially cooked brownie and sprinkle 3/4 cup of chopped pecans. Layer on the rest of brownie mixture and cook at 350 for 35-40 minutes.

Chili Recipe (serves 4)
1 pound of ground sirloin
1 small chopped onion
1 can of chopped tomatoes (28 ounces)
1 cup of water
Chili Mix (1 TBLspoon cumin, 1 TBLspoon chili powder, 1 TBLspoon garlic powder, 1/2 TBLspoon onion powder, 1/4 TBLspoon red pepper flakes)

Serve with cornbread

Brown sirloin and onions until cooked. Add chili mixture and stir well to coat. Add tomatoes and water, bring to a boil.  Simmer for 30 minutes.  Serve with cheddar cheese, sour cream and scallions.