Thursday, December 20, 2012
If it looks like I just copied/pasted this, it's because I did. It needs no tweaking and you should all make them RIGHT AWAY. You neeeeeed these. You deserve these! Hide them from the kids and indulge on the couch after they're asleep. You're welcome.
Deb Perelman | Smitten KitchenSalted Brown Butter Crispy Treats
from The Smitten Kitchen Cookbook
Yield: 12 2-inch squares or 32 1-by- 2-inch bars
8 tablespoons (1 stick) unsalted butter, plus more for the pan
Heaping ¼ teaspoon flaky sea salt
One 10- ounce bag large or miniature marshmallows
6 cups puffed- rice cereal (about half a 12- ounce box; I've had luck with brown rice cereals as well)
Butter (or coat with nonstick spray) an 8- inch square cake pan with 2-inch sides
Brown the butter: In a large pot, melt 1 stick butter over medium- low heat. It will melt, then foam, then turn clear golden, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot: You may be impatient for it to start browning, but the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
Make the crispy treats: As soon as the butter takes on a nutty color, turn the heat off, sprinkle salt over butter, and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on over low heat until the marshmallows are smooth. Be careful not to cook the marshmallows, which will destroy their stretchy softness; you're just looking for enough heat so they will melt and smooth out. Remove the pot from the stove, and stir in the cereal, folding it gently with the marshmallow mixture until the cereal is evenly coated. Quickly spread into prepared pan. I use a piece of waxed or parchment paper that I've sprayed with oil to press it firmly and evenly into the edges and corners and smooth the top, though a silicon spatula works almost as well. Let cool, then cut into squares and get ready to make new friends.
Tuesday, December 11, 2012
8 ounces pasta*
3-4 large boneless skinless chicken breasts (about 2 lbs.)
3 tablespoons unsalted butter, divided
4 scallions, chopped**
2 teaspoons garlic powder***
2 teaspoons marjoram leaves
1/2 teaspoon paprika
1/2 teaspoon salt (or to taste)
1 tablespoon lemon juice
1/3 cup heavy cream
2/3 cup Chardonnay wine****
1 cup chicken broth*****
1. In a large frying pan, melt 1 tablespoon of butter and cook the chicken over medium heat for about 8 minutes, turning once (4 minutes per side). Remove pan from heat and set aside. Do not drain the dippings out of the pan!
2. In a medium saute pan, melt 2 tablespoons of butter and stir in the scallions, garlic powder, marjoram leaves, paprika, salt, and lemon juice. Cook over medium heat for 2 minutes.
3. Add the cream, Chardonnay, and chicken broth and cook for an additional 3 minutes.
4. Whisk the flour into the sauce and make sure all those pesky lumps disappear.
5. Now start the water to boil for the pasta. When it's boiling, throw in the pasta and cook it to al dente.
6. Stick the large frying pan with the chicken in it back on the stove over low heat. Pour the cream sauce into the frying pan and spoon it over the chicken breasts. Put the lid on and set the timer for 10 minutes. Every couple of minutes, lift the lid and stir the sauce around to make sure it's not separating.
7. Remove the pan from the heat and let it stand for 5 minutes.
8. Serve the chicken and sauce over the noodles and marvel at your culinary skill!
* I used fusili, but the original recipe called for wide egg noodles. I bet it would be great over either white or brown rice. You could also go crazy and experiment with something more exotic! I like to cook pasta and rice in a mixture of about 1/2 water and 1/2 broth so give it more flavor.
** I actually made it with about 1/2 a small yellow onion (diced) because I discovered in the 11th hour that the scallions I imagined were in the fridge had mysteriously disappeared. It turned out fine but probably lacked the nice green color of the scallions.
*** Next time I make this, I think I'm going to use fresh garlic. I bet that would be awesome.
**** I actually used Pinot Grigio because I don't usually have Chardonnay on hand. It turned out fine.
***** I had to use beef broth because I'm a moron and bought the wrong kind.
Tuesday, October 30, 2012
In fact, I think it would go reeeeeeally well with Alicia's delicious fried rice that she makes but can't really tell me the recipe for because it's all kind of done by feel (you know, like how real chefs cook). I think that means we need to get her up to Michigan for a Chinese food night. I'm not sure if I can handle visiting Tennessee just yet, because if the kids and I caught sight of the old house right now I think we would all burst into tears and Peter might just barge right in and insist on staying there. Whenever he sees a picture of our Tennessee house, he stares at it for a long time and keeps exclaiming "dat's MY house!"
Until we figure out the logistics of the Marshall/Stringer Chinese food extravaganza, here is my version of the sweet and sour chicken recipe.
1 lb. chicken breasts or thighs
1 cup cornstarch
2 eggs, beaten
1/3 cup vegetable oil
3/4 cups sugar
4 tbsp. ketchup*
1/2 cup white distilled vinegar**
1 tbsp. soy sauce***
1 tsp. garlic salt
1. Heat oven to 350 degrees.
2. Cut chicken into 1-inch cubes and season with the salt and pepper. Dip each cube into the cornstarch and then into the eggs. Seems kind of backward, huh? Trust me -- this works.
3. Heat the oil in a big skillet on medium-high and brown those lumpy little cubes until brown on all sides. Dump them into a baking dish (a 9 x 9 or 9 x 13 depending on how close you stick to the 1 pound of chicken guideline).
4. Whisk together the sugar, ketchup, vinegar, soy sauce, and garlic salt until smooth. Dump it on the chicken in the baking dish and stir it all around until the chicken is well-coated.
5. Pop the dish (uncovered) into the oven for 15 minutes. Turn the chicken over and then bake for 15 minutes more.
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I served the chicken over brown rice and it was gooooooooood! Even Corey, who is usually brutally honest with me when I try new recipes, raved about this one. As usual, the shorties in the house turned their noses up at it and refused to even try a bite. Oh well, more for us! Might need to try this with pork the next time around. I bet it would be fabulous.
* It's amazing how much I loathe ketchup but how much I love many recipes that use it as an ingredient (like BBQ sauce, my mom's meatloaf, etc.). Any ketchup haters should not be scared off by the inclusion of this ingredient.
** It's kind of funny to use the vinegar out of the huge bottle I keep around for mopping my floors. Perhaps I should buy a small bottle dedicated to cooking so I don't feel like I'm serving my family cleaning products.
*** Make sure you have soy sauce in the fridge BEFORE you get to Step #4. Otherwise, you have to make an emergency call to your husband on his commute home from work. There really is no good substitute for it (especially if you also don't have teriyaki sauce on hand -- I'm still restocking my staples since moving a few months ago!).
Tuesday, July 17, 2012
Sunday, June 3, 2012
I have a bunch of lemons on hand (thanks to my effort to display fresh fruit in a bowl like they do on "Sell This House", and now I have a bunch of elderly, sad-looking lemons in need of use or disposal) and decided to try to find a cookie recipe to use them. The result was DELICIOUS and remarkably similar in flavor and texture to the store-bought version. I think the glaze has a little more kick though, which is awesome. Everyone BUT ERIN should try making these cookies, because they are amazing.
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest (takes about 3 small lemons)
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
4-5 teaspoons fresh lemon juice (takes one or two small lemons)
1. Preheat the oven to 350 degrees. Line two baking sheet with parchment paper.
2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant. This sounds silly to do, but it was actually kind of fun.
4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.
Tuesday, May 29, 2012
For the life of me I can't remember what my mom served as a side dish, so when I made it for Corey last night I just told him to hush when he asked what else we were having. He quieted down when he tasted the salad, and the two of us devoured this entire recipe in one sitting. We figured that the ice cream cones we had for dessert got us the dairy food group to make it a complete meal. Yes, there are a lot of asterisks after the ingredients, but the recipe was pretty vague and I wanted to let you know how I interpreted each instruction. The original recipe called for only one cup of rice, but my mom and I thought that was too skimpy. It was also my idea to add the cilantro to the recipe because I'm pretty sure just about every recipe could be improved with cilantro. Okay, maybe not brownies, but you get the idea.
Here is a photo of the salad as we made it at my mom's house. Those are her gorgeous granite countertops -- not mine!
2 cups brown rice, cooked*
1 cup shelled and cooked edamame**
1 cup chopped ham steak***
6 sliced radishes****
2 thinly sliced green onions
handful of cilantro leaves*****
2 Tbs. vegetable oil
2 Tbs. rice vinegar
1 tsp. sesame oil
1/4 tsp. nutmeg
1/4 tsp. crushed red pepper flakes*******
salt and pepper to taste
Cool the rice and edamame to room temperature. Whisk the dressing ingredients together. Just before serving, toss the salad ingredients with the dressing.
Sunday, March 18, 2012
- 3 cups (1/8-inch-thick) diagonally cut zucchini (about 1 pound)
- 3 (1/8-inch-thick) slices red onion
- 1 red bell pepper, seeded and cut into 4 pieces
- 2 tablespoons balsamic vinegar
- 1 teaspoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 (1-pound) loaf ciabatta, cut in half horizontally
- 1 cup gourmet salad greens
- 5 ounces fresh mozzarella cheese, sliced
- 8 fresh basil leaves
Prepare grill to medium-high heat.
Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender.
Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly.
Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.
Recipe is from Cooking Light.
Monday, February 27, 2012
Tuesday, February 14, 2012
Saturday, February 11, 2012
Tuesday, January 24, 2012
Kate also makes amazing chili. Easy. Freezes well. And (bonus!) there's a part where you can put your little minions to work. You know, make them earn their keep. Little slackers!
2 lbs ground beef/turkey
1 large onion
2 cups of tomato juice
2 cans of kidney beans, drained
2 cans of chili beans, UNdrained
2T of chili powder or more depending on the heat you want
1 cup of water (I add less water for the initial cooking and then add more when I reheat or defrost it)
3/4 cup of ketschup (or more depending on taste)
2 cans of diced tomatoes
Brown the ground beef and drain
Smash 1 cans of kidney beans and 1 can of chili beans (NOTE: Preschoolers can help with this part. Put 'em to work!)
Dump everything else in and let simmer
Serve with cheese and sour cream.
- 1 # lean ground beef or turkey
- 1 cup onion, chopped
- 2 cans beans, undrained (I used black beans but you can also use kidney, caneloni, etc.)
- 1 can whole kernel corn
- 1 can diced tomatoes
- 1 small can green chili peppers, chopped (I used only about 1/3 of the can to cut back on spice)
- 1 8 oz can tomato sauce
- 1 pkg taco seasoning
- 1 pkg Hidden Valley Ranch dressing mix (use dry)
- 1 1/2 cups water
Brown meat and drain well. Combine all other ingredients and add water to desired consistency, about 1 1/2 cups. Simmer for 20 minutes. Top with cheese and sour cream. Yummy!