tag:blogger.com,1999:blog-77447689373051368962024-03-13T03:11:06.400-07:00Comfortable in my skinUnknownnoreply@blogger.comBlogger205125tag:blogger.com,1999:blog-7744768937305136896.post-71413305377710250912015-08-30T21:34:00.000-07:002015-09-01T21:35:48.076-07:00Ulta Matte Lip Cream ReviewAlright Lovelies... here we go. It's been a while since I really had anything to do with makeup. I mean, in the whole, blogger/reviewer/artist kind of way. Something finally snapped and I realized how much I enjoyed this and that I needed to get back to it.<br />
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I purchased these babies during the Ulta 21 Days of Beauty this spring. Let me tell you, money well spent in my opinion. I purchased them for 2 for $8, currently they retail for $9 each. They have a pretty good variety of colors, although most of them are on the safer side. I do think that these are a wonderful choice for someone that wants to try a matte lip but not special order, or pay $20 for a single color. They take a good 10-15 minutes to dry to a matte finish. They go on deliciously creamy and pigmented for the most part. The only one I really have an issue with is Artistic. For me, it was very patchy and streaky, not my favorite look.<br />
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Artistic<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/erinandpayton2001/Vivid_zpswlgkfyoh.jpg.html" target="_blank"><img alt="Vivid photo Vivid_zpswlgkfyoh.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/erinandpayton2001/Vivid_zpswlgkfyoh.jpg" /></a><br />
Vivid<br />
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Lively<br />
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Striking<br />
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Passionate<br />
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Stirring<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-45113463661658478642015-08-10T21:46:00.000-07:002015-08-10T21:52:25.165-07:00Makeup Revolution ReviewAlright kids, I went to Ulta a little while back and picked up some pretty things. There was a new endcap full of Makeup Revolution products, and I almost went totally crazy. I did purchase one pallet and two lippies. I will be honest, they only had a few things out, it was mostly empty. I will most definitely be going back to purchase more.<br />
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I got one pallet in Girls on Film, and I got two Velvet Lip Lacquers in Rebel and Vamp. The eyeshadows are awesome. There are 18 shadows in this pallet, 6 matte and 12 shimmers. The brightest color is the purple. All of the others are quite neutral, but very pretty. I love the mauvey matte shade. it is the bees knees.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/3u68R4tuFfg" width="420"></iframe><br />
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http://www.ulta.com/ulta/browse/productDetail.jsp?productId=xlsImpprod12781065<br />
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http://www.ulta.com/ulta/browse/productDetail.jsp?productId=xlsImpprod12781075Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-83725467872153875712015-02-08T18:17:00.001-08:002015-02-08T18:17:51.937-08:001ish Hour Cinnamon RollsI have a serious weakness for cinnamon rolls. Is there anything better than a warm ooey gooey cinnamon roll slathered in cream cheese frosting? The only downside? They tend to take quite a while to make at home, and store bought? Well those just don't compare for me. I have been trying many different recipes for "quick" cinnamon rolls. I think I may have finally perfected my own version of a quick cinnamon roll. These take about an hour... which for many wouldn't qualify as a quick recipe, but when compared to cinnamon rolls that take several hours, I feel like they are a definite win. <br />
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Ingredients<br />
Dough <br />
3 Tbsp Active Dry Yeast<br />
1 3/4 C Warm Water<br />
1/4 C Granulated Sugar<br />
1/4 C Melted Butter<br />
1/2 Tbsp Salt<br />
1 Egg + 1 Egg Yolk<br />
5 - 5 1/4 C Flour (This will vary, I usually end up just at the 5 C mark)<br />
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Filling<br />
1/2 c Granulated Sugar<br />
2 Tbsp Cinnamon<br />
1/8 tsp freshly grated nutmeg<br />
1/2 c butter, softened<br />
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Icing<br />
1 8 oz brick cream cheese, room temperature<br />
2 c confectioners sugar<br />
2 Tbsp milk<br />
1 tsp vanilla extract<br />
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Preheat oven to 400 degrees.<br />
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In a mixer fitted with a dough hook combine yeast, water, sugar, and butter. Mix on low speed for about 2 minutes until well combined. Turn off mixer and let yeast proof for about 10 minutes.<br />
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In a medium sized bowl combine salt and flour. Add eggs to mixing bowl, turn mixer on medium. Slowly add in flour and salt mixture until well combined. You will know you have added enough flour when it pulls away from the bowl on its own. Leave mixer on to knead dough about 7 minutes. Turn off mixer, cover bowl with a damp towel and let rest at least 5 minutes. <br />
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While the dough is resting combine sugar and spices for filling.<br />
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On a lightly floured surface roll out dough to be about 12" x 18" rectangle. If you roll from the center out towards the corner it helps the dough turn into a rectangle vs just an oval. Once the dough is rolled out to the correct size slather on the softened butter. I just use my hands but you could use an offset spatula or butter knife if you prefer. Sprinkle the sugar spice mixture over the butter. Starting on the longer edge of your rectangle tightly roll your dough into a cylinder. I typically cut my rolls with a sharp knife, but if you want to use string or unflavored dental floss then go for it. I don't mind if the rolls get a little smushed, they even out enough in the end for me. Cut the rolls about an inch in width.<br />
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Place your cut rolls onto a parchment lined baking sheet. Leave several inches between each roll if you can, they need room to rise. Let the rolls sit for 10 minutes before putting them in the oven. Bake 12-15 minutes until edges become golden brown.<br />
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For Icing combine all ingredients. Let rolls cool before icing.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/755a08a2-6f63-4484-b457-760eb39449bc_zpsc8ad5d37.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 755a08a2-6f63-4484-b457-760eb39449bc_zpsc8ad5d37.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/755a08a2-6f63-4484-b457-760eb39449bc_zpsc8ad5d37.jpg" /></a><br />
After yeast has proofed start adding the flour mixture.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/0ddf2ebf-d9a3-47ad-86e4-cc1dbfd468ec_zpsace8b213.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 0ddf2ebf-d9a3-47ad-86e4-cc1dbfd468ec_zpsace8b213.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/0ddf2ebf-d9a3-47ad-86e4-cc1dbfd468ec_zpsace8b213.jpg" /></a><br />
Dough after resting.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/Food001/92d6233b-08f9-4dd4-9ccc-1601d98268e1_zps214a1d3b.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 92d6233b-08f9-4dd4-9ccc-1601d98268e1_zps214a1d3b.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Food001/92d6233b-08f9-4dd4-9ccc-1601d98268e1_zps214a1d3b.jpg" /></a><br />
Dough all rolled out<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/Food001/91d0ebcc-6043-469a-bfe6-5b0a382d2829_zpscb0c4d08.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 91d0ebcc-6043-469a-bfe6-5b0a382d2829_zpscb0c4d08.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Food001/91d0ebcc-6043-469a-bfe6-5b0a382d2829_zpscb0c4d08.jpg" /></a><br />
Slathered with goodness. Left side is Nutella, right side is Butter.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/Food001/e9d1e0cc-d65b-40c4-a907-84a3499c741f_zpsf108b65d.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo e9d1e0cc-d65b-40c4-a907-84a3499c741f_zpsf108b65d.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Food001/e9d1e0cc-d65b-40c4-a907-84a3499c741f_zpsf108b65d.jpg" /></a><br />
Covered with Cinnamon and Sugar<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/Food001/50532a9c-8ae6-4eaa-b0d2-5b9ea20156ae_zps1a441108.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 50532a9c-8ae6-4eaa-b0d2-5b9ea20156ae_zps1a441108.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Food001/50532a9c-8ae6-4eaa-b0d2-5b9ea20156ae_zps1a441108.jpg" /></a><br />
Waiting to go into the oven. Nutella on top, Cinnamon on bottom.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/Food001/6abd0f0e-c833-40bd-891c-1326be772936_zpsa3bbe650.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 6abd0f0e-c833-40bd-891c-1326be772936_zpsa3bbe650.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Food001/6abd0f0e-c833-40bd-891c-1326be772936_zpsa3bbe650.jpg" /></a><br />
After Baking.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/Food001/8eceacbe-46f9-4105-8681-49b339c106bd_zps88be5d52.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 8eceacbe-46f9-4105-8681-49b339c106bd_zps88be5d52.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Food001/8eceacbe-46f9-4105-8681-49b339c106bd_zps88be5d52.jpg" /></a><br />
Nutella Cinnamon Rolls<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/Food001/028874e4-ad21-4107-a7c3-bbb55fab31c9_zpsfa2980d1.jpg.html" target="_blank"><img alt="1 Hour Cinnamon Rolls photo 028874e4-ad21-4107-a7c3-bbb55fab31c9_zpsfa2980d1.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Food001/028874e4-ad21-4107-a7c3-bbb55fab31c9_zpsfa2980d1.jpg" /></a><br />
Cinnamon Rolls with Cream Cheese Icing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-70155623815200742402014-11-17T11:36:00.001-08:002015-02-08T18:18:50.303-08:00Stuffed Cabbage Rolls<br />
1 large head of cabbage <br />
1 lb sweet italian sausage<br />
1 lb ground beef<br />
1 large onion, finely chopped<br />
4 cloves garlic, minced<br />
1 c cooked rice - I cook mine with beef bullion for extra flavor <br />
1 egg<br />
1/4 c milk<br />
1/2 tsp dry mustard powder <br />
1 tsp salt<br />
1 tsp ground black pepper <br />
2 8 oz cans of tomato sauce (or crushed tomatoes if you prefer)<br />
2 Tbsp brown sugar <br />
2 Tbsp lemon juice<br />
2 tsp Worcestershire sauce<br />
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Sour cream sauce<br />
1/2 c Sour cream or greek yogurt<br />
1/2 c Tomato Sauce<br />
3 Tbsp Paprika<br />
Pinch Salt and Pepper<br />
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In a large bowl combine sausage, beef, garlic, onion, rice, egg, milk, mustard, salt and pepper. I always use my hands for this, but you could use a spatula or spoon if you like. Make sure it is well combined, you will not have another opportunity to mix this, it cooks inside the cabbage.<br />
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In a separate bowl combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.<br />
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Core and microwave the cabbage on a pie plate fully covered for 5-6 minutes at a time. Peel off outer leaves, they should be perfectly steamed. If the inner leaves are too stiff to roll put them back into the microwave for a few minutes. <br />
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Lay out on cabbage leaf. Place 1/4 c of your filling on the bottom edge of the leaf roll once, fold in left and right sides and finish rolling. Place cabbage roll in a 9x13 glass pan. Make sure you put your seam on the bottom. Once you have rolled all of your cabbage leaves cover them with your tomato sauce. Cover your dish with foil and bake for about 1 hour and 15 minutes or so. If you have leftover meat roll it into meatballs, shred your leftover cabbage that was not big enough to use for rolls and lay that out in a glass baking dish. Place your meatballs on top of the cabbage, drizzle with sauce. Cover and bake alongside your rolls, an extra dinner done!<br />
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While this is baking add together your greek yogurt or sour cream, tomato sauce, paprika, and salt and pepper. When you are ready to serve your rolls drizzle this creamy sauce over the top. <br />
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1 hour to 1 1/2 hour 350 degreesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-53889591892938351672014-09-25T11:07:00.000-07:002014-11-17T11:09:08.744-08:00Chocolate Chip Zucchini MuffinsMy parents have an adorable little garden in their backyard this year. Basic and easy plants, tomatoes, cantaloupe, watermelon, carrots, green beans, onions, jalapenos, serranos, cucumber, and most importantly from my Moms perspective, zucchini. She absolutely loves zucchini, and always has as far as I can remember. She makes an amazing zucchini bread of her own, I decided I wanted to switch it up a bit and try something different. Since we have been trying to eat better as of late I needed a sweet treat that I didn't feel quite as guilty about indulging in. Chocolate Zucchini Muffins were born. I took a basic zucchini bread recipe and kind of morphed it into muffins. Let me know what you think!<br />
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Ingredients:<br />
2 Eggs<br />
1/2 c vegetable oil<br />
1/2 c sugar<br />
1/2 c brown sugar<br />
2 tsp vanilla bean paste (or vanilla extract)<br />
1/2 c zucchini, grated and drained<br />
1 1/2 c flour<br />
1/2 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt <br />
1/2 c cocoa powder<br />
Palm full of chocolate chips or chocolate chunks<br />
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Grate your zucchini first and set aside. I put my grated zucchini into a collander usually and put a bowl underneath. Your zucchini will give a lot of liquid after it is grated, if you do not drain it your batter will be full of that liquid and will not set up correctly.<br />
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Preheat oven to 350 degrees. Combine eggs, oil, sugars, and vanilla paste in a large bowl. Mix well. Sift dry ingredients gradually into wet. Add drained zucchini and fold in very gently. Add chocolate chips. Scoop with a muffin scoop, ice cream scoop, or 1/4 c measuring cup into cupcake liners.Bake for 22 to 25 minutes. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-32630365815714713322014-05-31T20:11:00.000-07:002014-05-31T20:11:49.435-07:00Rhubarb Custard BarsThis recipe is one I found on a clipping from a Taste of Home magazine that was stuck inside of a cookbook I bought at a second hand store. It's fairly simple, very rich, and sinfully delicious. They are sweet, creamy, and tart. If you don't like Rhubarb go ahead and substitute any tart fresh fruit, strawberries work well, I've tried it.<br />
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Crust Ingredients:<br />
2 c all purpose flour<br />
1/4 c granulated sugar<br />
1 c butter, frozen and grated<br />
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Filling Ingredients:<br />
2 c granulated sugar<br />
7 Tbsp all purpose flour<br />
1 c heavy cream<br />
3 eggs<br />
5 c rhubarb, chopped<br />
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Frosting Ingredients:<br />
2 (3 oz) pkg cream cheese, softened<br />
1/2 c granulated sugar<br />
1 tsp vanilla<br />
1 c heavy cream, whipped<br />
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In a bowl combine flour and sugar. Mix in your frozen grated butter until there are no large pieces, you're looking for coarse crumbs here. Press into a greased 13 x 19 baking pan, press it up slightly higher on the sides. Bake at 350 degrees for 10 minutes.<br />
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While the crust is baking get your filling ready to go. In a medium sized bowl combine sugar and flour. Whisk in cream and eggs. Stir in the rhubarb. Pour over your prepared crust. Bake at 350 degrees for 40-45 minutes until custard is set. Cool completely.<br />
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For frosting, beat softened cream cheese, sugar, and vanilla until smooth. Gently fold in your whipped cream. Spread over the top of your cooled bars. Chill. Store in refridgerator.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140505_131214_zpsbqkb4li_edit_1401550887698_zpsj7fcpk9y.jpg.html" target="_blank"><img alt=" photo 20140505_131214_zpsbqkb4li_edit_1401550887698_zpsj7fcpk9y.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140505_131214_zpsbqkb4li_edit_1401550887698_zpsj7fcpk9y.jpg" /></a><br />
Frozen butter.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140505_132643_zpsuj7olqb_edit_1401550994750_zpssp1nasq2.jpg.html" target="_blank"><img alt=" photo 20140505_132643_zpsuj7olqb_edit_1401550994750_zpssp1nasq2.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140505_132643_zpsuj7olqb_edit_1401550994750_zpssp1nasq2.jpg" /></a><br />
Shortbread crust done.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140505_132315_zpscfn4c8z_edit_1401550948360_zpsd8uhd7yv.jpg.html" target="_blank"><img alt=" photo 20140505_132315_zpscfn4c8z_edit_1401550948360_zpsd8uhd7yv.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140505_132315_zpscfn4c8z_edit_1401550948360_zpsd8uhd7yv.jpg" /></a><br />
Eggs and sugar.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140505_132649_zpsklrstwf_edit_1401551040273_zps2whu71ud.jpg.html" target="_blank"><img alt=" photo 20140505_132649_zpsklrstwf_edit_1401551040273_zps2whu71ud.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140505_132649_zpsklrstwf_edit_1401551040273_zps2whu71ud.jpg" /></a><br />
Custard mixture.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140505_132728_zps6cxulqs_edit_1401551089960_zpss5pwnnhl.jpg.html" target="_blank"><img alt=" photo 20140505_132728_zps6cxulqs_edit_1401551089960_zpss5pwnnhl.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140505_132728_zps6cxulqs_edit_1401551089960_zpss5pwnnhl.jpg" /></a><br />
Add the beautiful rhubarb.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140505_132906_zpsxchsbxn_edit_1401551134453_zpsd1w824cb.jpg.html" target="_blank"><img alt=" photo 20140505_132906_zpsxchsbxn_edit_1401551134453_zpsd1w824cb.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140505_132906_zpsxchsbxn_edit_1401551134453_zpsd1w824cb.jpg" /></a><br />
Custard ready to go.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140505_141712_zpsa9yjvzb_edit_1401551179594_zpsedfacuzr.jpg.html" target="_blank"><img alt=" photo 20140505_141712_zpsa9yjvzb_edit_1401551179594_zpsedfacuzr.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140505_141712_zpsa9yjvzb_edit_1401551179594_zpsedfacuzr.jpg" /></a><br />
Bars cooked, waiting for frosting.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140506_092250_zpsyi7yeqy_edit_1401551217409_zps73getmf0.jpg.html" target="_blank"><img alt=" photo 20140506_092250_zpsyi7yeqy_edit_1401551217409_zps73getmf0.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140506_092250_zpsyi7yeqy_edit_1401551217409_zps73getmf0.jpg" /></a><br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/20140506_092245_zpsw0koqqb_edit_1401551246831_zpsqko6um4z.jpg.html" target="_blank"><img alt=" photo 20140506_092245_zpsw0koqqb_edit_1401551246831_zpsqko6um4z.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/20140506_092245_zpsw0koqqb_edit_1401551246831_zpsqko6um4z.jpg" /></a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-22892085090950862872014-02-10T19:16:00.000-08:002014-02-20T07:58:32.974-08:00Spicy Cabbage SoupFirst post in a long while, sorry about that. I've discovered it's harder to justify cooking new fancy stuff when it's only for me. I've been trying to get back on the experiment train, but haven't quite made it there yet. <br />
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It's cold out. Cold and wet. Recently I've been feeling a bit sluggish and behind in everything, I needed to clean myself up. As I'm sure you all know I've got a penchant for rich delicious foods, regardless of calories or fat. I fall back on this soup every time I know I need to clean up my diet to feel good again. It is a truly clean and delicious soup. I can eat huge portions of it, and not feel guilty, thereby making myself feel better about needing to eat the larger amount. This soup is so full of veggies I feel good about eating it, and it helps kick my digestive system back into gear. I like mine spicy, but you can choose to tone it down. Some would say this is bland, but I find it to be the perfect mixture of veggie flavors and tomatoey goodness. Check it out, and tell me what you think!<br />
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Ingredients:<br />
4 Medium sized carrots, chopped<br />
2 Large Onions, finely chopped<br />
2 Green Bell Peppers, finely chopped<br />
8 Stalks Celery, chopped<br />
6 Garlic Cloves, Crushed and finely chopped<br />
2 Small Yellow Squash, finely chopped<br />
1/2 Sweet Potato, finely chopped<br />
1 Head Cabbage, Shredded<br />
1 bunch Kale, Torn into small pieces<br />
2 Tbsp Tomato Paste<br />
2 16 oz cans Crushed Tomatoes (include the juice)<br />
1 qt tomato juice (V8 works great)<br />
1 box o stock you can use chicken or beef<br />
1-4 Cups water (amount will vary)<br />
1 tsp Cumin<br />
1-2 tsp Oregano<br />
1-2 tsp Crushed Red Pepper Flakes<br />
Salt and Pepper to taste<br />
<br />
Heat a large stock pot on medium. Add in the onion and carrot and saute until slightly softened. Add the rest of the vegetables except for the garlic, cabbage and kale. Saute just a few minutes until slightly softened, I like the veggies to still have a bit of body to them, if you want them cooked longer, go for it. Add in your garlic, I add this on its own so I know there won't be any burning. I add the garlic last so that I know it won't burn. Burnt garlic is the worst. Add in your tomato paste, stir until it's melted in. Add your spices leave out the salt right now. You can really add whatever spice you would like here. I enjoy the oregano and cumin combo. I do love the smokey flavor of cumin. The more Crushed Red Pepper you add the spicier the soup! Be careful! It intensifies as it cooks. Once your spices have been well incorporated add in your tomatoes and their juices. Now add in all your liquids except for the water. Bring to a slow boil. Taste!!! This is where you add your salt, be careful a little bit goes a long way in this particular soup. Add in your cabbage and kale, now, squish it all down into the soup as much as you can. Add enough water to just cover the cabbage. Simmer on low for about half an hour. <br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/2675f725-e08a-4499-bb16-b456e8a97675_zps495edf2d.jpg.html" target="_blank"><img alt="Cabbage Soup photo 2675f725-e08a-4499-bb16-b456e8a97675_zps495edf2d.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/2675f725-e08a-4499-bb16-b456e8a97675_zps495edf2d.jpg" /></a><br />
Chopped Veggies<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/87cb0f1d-2398-4de2-85f6-a1fb9dab6ec0_zpsd280fc1a.jpg.html" target="_blank"><img alt="Cabbage Soup photo 87cb0f1d-2398-4de2-85f6-a1fb9dab6ec0_zpsd280fc1a.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/87cb0f1d-2398-4de2-85f6-a1fb9dab6ec0_zpsd280fc1a.jpg" /></a><br />
Onion and Carrot<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/478b06be-1ceb-4d84-bb4d-e01daf23b3fd_zpsdba870b7.jpg.html" target="_blank"><img alt="Cabbage Soup photo 478b06be-1ceb-4d84-bb4d-e01daf23b3fd_zpsdba870b7.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/478b06be-1ceb-4d84-bb4d-e01daf23b3fd_zpsdba870b7.jpg" /></a><br />
The rest of the veg.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/25f28a2b-8220-4711-ad77-9e7b01d69740_zpscf99541b.jpg.html" target="_blank"><img alt="Cabbage Soup photo 25f28a2b-8220-4711-ad77-9e7b01d69740_zpscf99541b.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/25f28a2b-8220-4711-ad77-9e7b01d69740_zpscf99541b.jpg" /></a><br />
Garlic<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/381a9341-ae0e-46db-bef9-60f8dd44e52b_zpsb1c565f7.jpg.html" target="_blank"><img alt="Cabbage Soup photo 381a9341-ae0e-46db-bef9-60f8dd44e52b_zpsb1c565f7.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/381a9341-ae0e-46db-bef9-60f8dd44e52b_zpsb1c565f7.jpg" /></a><br />
Look at the gorgeous color of the tomato paste against the vegetables. Positively poetic. <br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/109eb456-6ae7-4e89-8dde-62cca2a3137d_zpsb66637a7.jpg.html" target="_blank"><img alt="Cabbage Soup photo 109eb456-6ae7-4e89-8dde-62cca2a3137d_zpsb66637a7.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/109eb456-6ae7-4e89-8dde-62cca2a3137d_zpsb66637a7.jpg" /></a><br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/debcff3d-7ff1-468c-a595-d6cea4753232_zps0c1c871b.jpg.html" target="_blank"><img alt="Cabbage Soup photo debcff3d-7ff1-468c-a595-d6cea4753232_zps0c1c871b.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/debcff3d-7ff1-468c-a595-d6cea4753232_zps0c1c871b.jpg" /></a><br />
Add the tomatoes.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/8453d683-5e9f-4412-96ff-09607eeca984_zps8063e3b6.jpg.html" target="_blank"><img alt="Cabbage Soup photo 8453d683-5e9f-4412-96ff-09607eeca984_zps8063e3b6.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/8453d683-5e9f-4412-96ff-09607eeca984_zps8063e3b6.jpg" /></a><br />
Cabbage and Kale into the pot!<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/37d3e2e8-21f1-4a7d-8026-055010375a6f_zpsc978bf12.jpg.html" target="_blank"><img alt="Cabbage Soup photo 37d3e2e8-21f1-4a7d-8026-055010375a6f_zpsc978bf12.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/37d3e2e8-21f1-4a7d-8026-055010375a6f_zpsc978bf12.jpg" /></a><br />
Covered in liquids<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/49a5ae3b-7e97-4f1a-a11d-8d06cdf0245d_zps42e9fc36.jpg.html" target="_blank"><img alt="Cabbage Soup photo 49a5ae3b-7e97-4f1a-a11d-8d06cdf0245d_zps42e9fc36.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/49a5ae3b-7e97-4f1a-a11d-8d06cdf0245d_zps42e9fc36.jpg" /></a><br />
All done! Enjoy!<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-47326109539047173062013-10-17T19:39:00.000-07:002014-02-20T07:59:19.570-08:00Southwestern RavioliI was in the mood for Southwestern Egg rolls from Chili's today. I did not have the funds or really the inclination to go get them, so I decided to make something using those for my inspiration. Now, let me just preface this by saying, this is NOT a recipe for those. These pan fried ravioli are similar, but quite different. I served mine with a Creme Cheese dipping sauce full of spices, you could layer these with some cheese and bake them, that would be fabulous. My pictures show edamame instead of corn, I tried it both ways. I think I liked the corn better. Onto the recipe!<br />
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Ingredients:<br />
Won Ton Wrappers<br />
2 BLSL Chicken Breasts, chopped fairly small<br />
1 Green Bell Pepper, finely chopped<br />
1/2 Yellow Onion, finely chopped<br />
1/2 c corn (I used Canned in half of this and edamame in the other half) <br />
1/2 c black beans<br />
1/2 c fresh spinach, chopped<br />
2 Tbsp jalapeno, finely chopped<br />
2 garlic cloves, finely chopped<br />
1 tsp cumin<br />
1 tsp chili powder<br />
1/8 tsp crushed red pepper flakes<br />
dash of cayenne<br />
salt and pepper to taste<br />
1/2 c cheddar cheese, grated<br />
1/2 c water (to seal wontons)<br />
Several cups of oil for frying<br />
<br />
In a large pan saute chicken breasts until browned and tender. Add onion. Saute until softened. Add in everything else except for cheese and spinach. Once everything is warmed through add in spinach and cheese. Lay a wonton down, add about 1 tsp of filling in the center, dip your finger into your cup of water and run it along the outside edge of wonton. Lay another wonton on top and press together well. Set aside. Do this until your filling is gone. Heat a cast iron skillet filled with the frying oil of your choice over medium heat. Fry several wontons at a time keeping the uncooked ones covered with a moist towel so they don't dry out. Remove with a slotted spoon to a paper towel to cool. Serve with a cool creamy dipping sauce. <br />
<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/05fe1808-1ce2-495b-875f-94a966324525_zps8c8de6e7.jpg.html" target="_blank"><img alt="Southwest Ravioli photo 05fe1808-1ce2-495b-875f-94a966324525_zps8c8de6e7.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/05fe1808-1ce2-495b-875f-94a966324525_zps8c8de6e7.jpg" /></a><br />
Chicken<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/7721cede-be41-410b-8620-000d0370d4bc_zps3a94dcd4.jpg.html" target="_blank"><img alt="Southwest Ravioli photo 7721cede-be41-410b-8620-000d0370d4bc_zps3a94dcd4.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/7721cede-be41-410b-8620-000d0370d4bc_zps3a94dcd4.jpg" /></a><br />
Onion<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/621c261a-baec-4414-ad98-a00e3116810b_zpsd3e75c43.jpg.html" target="_blank"><img alt="Southwest Ravioli photo 621c261a-baec-4414-ad98-a00e3116810b_zpsd3e75c43.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/621c261a-baec-4414-ad98-a00e3116810b_zpsd3e75c43.jpg" /></a><br />
Filling ready to go<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/8e9475f3-1193-4a79-afb6-d1b5bf354e93_zps1b69b00f.jpg.html" target="_blank"><img alt="Southwest Ravioli photo 8e9475f3-1193-4a79-afb6-d1b5bf354e93_zps1b69b00f.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/8e9475f3-1193-4a79-afb6-d1b5bf354e93_zps1b69b00f.jpg" /></a><br />
A plate of deliciousness.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/56bdb66e-1b93-4c6a-99dc-7e81680d2d1e_zps8d25c10e.jpg.html" target="_blank"><img alt="Southwest Ravioli photo 56bdb66e-1b93-4c6a-99dc-7e81680d2d1e_zps8d25c10e.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/56bdb66e-1b93-4c6a-99dc-7e81680d2d1e_zps8d25c10e.jpg" /></a><br />
Nom.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-64363207012117387932013-09-02T20:19:00.000-07:002014-02-20T08:00:03.830-08:00Smothered SteakSometimes you just need a steak. This is a slightly different take on it.<br />
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<br />
1/2 green bell pepper, chopped<br />
1 medium yellow onion, chopped<br />
3 garlic cloves, finely diced<br />
1-2 c spinach<br />
5-6 baby bella mushrooms, sliced<br />
2 Tbsp butter<br />
1/2 c creme<br />
2 big fat juicy steaks<br />
<br />
<br />
Season steaks with salt and pepper. Cook steaks in a little melted butter and olive oil until they almost reach your desired doneness. Remove and cover with tinfoil. Make sure you remove them before they're done, they will continue to cook a bit since we've tented them to let them rest.<br />
<br />
In the same skillet add garlic, onion, and bell pepper. Saute until softened. Add spinach, cook until wilted. Add sliced mushrooms and cook about a minute. Remove from heat and add butter and creme. <br />
<br />
<br />
Slice your steaks and lay on a bed of mashed potatoes, or mashed garlic beans. Cover with vegetable mixture. <br />
<br />
<br />
Enjoy!<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/aa61d82c-4635-43b3-a7c5-3781192c0cca_zpsb6301677.jpg.html" target="_blank"><img alt="Smothered Steak photo aa61d82c-4635-43b3-a7c5-3781192c0cca_zpsb6301677.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/aa61d82c-4635-43b3-a7c5-3781192c0cca_zpsb6301677.jpg" /></a><br />
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Onions<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/2b2b925c-7bc1-4738-98de-fd19f17d8617_zpse72e77b1.jpg.html" target="_blank"><img alt="Smothered Steak photo 2b2b925c-7bc1-4738-98de-fd19f17d8617_zpse72e77b1.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/2b2b925c-7bc1-4738-98de-fd19f17d8617_zpse72e77b1.jpg" /></a><br />
All vegetables<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/b24ddc7f-79d0-4d2c-a81a-176a244bbe86_zps836058b5.jpg.html" target="_blank"><img alt="Smothered Steak photo b24ddc7f-79d0-4d2c-a81a-176a244bbe86_zps836058b5.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/b24ddc7f-79d0-4d2c-a81a-176a244bbe86_zps836058b5.jpg" /></a><br />
Spinach<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/5163833a-1426-4cde-bdf3-eb0c6ffa0e7f_zpseb5e933c.jpg.html" target="_blank"><img alt="Smothered Steak photo 5163833a-1426-4cde-bdf3-eb0c6ffa0e7f_zpseb5e933c.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/5163833a-1426-4cde-bdf3-eb0c6ffa0e7f_zpseb5e933c.jpg" /></a><br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/22919911-4286-4258-8700-09d71988e9a2_zpsed48c4d0.jpg.html" target="_blank"><img alt="Smothered steak photo 22919911-4286-4258-8700-09d71988e9a2_zpsed48c4d0.jpg" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/22919911-4286-4258-8700-09d71988e9a2_zpsed48c4d0.jpg" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-23783833517516447812013-08-25T19:19:00.000-07:002013-08-25T19:19:00.158-07:00Beef and Potato PiePie. I know, there is an overwhelming amount of pie in my life. I won't apologize for it. Instead I will bring to your attention how easy it is to make pie crust and fill it with delicious things. Easy peasy guys. And you can fill it with anything! I love doing skillet pies like this in my cast iron skillet. So easy, and cleaning up is easy too! <br />
<br />
1-2 lbs meat ( I used a chopped up chuck roast)<br />
1 c beef broth<br />
1 Tbsp corn starch<br />
1-2 medium russet potatoes, sliced<br />
1 onion, chopped<br />
3 garlic cloves, finely diced<br />
1/2 tsp thyme<br />
8 oz baby bella mushrooms, sliced<br />
salt and pepper<br />
<br />
Season your meat. Add meat to a hot pan and brown. As meat browns add your garlic. Make a slurry of beef broth and cornstarch. Add to the browned beef mixture. Once meat is cooked, remove from pan. Reserve the gravy. Add onion, thyme, mushrooms, and a pinch of salt and pepper. Saute until onions are softened and slightly carmelized. While your onions are cooking take your potato slices and layer in the bottom of a cast iron skillet. Make sure there are no holes, this is essentially the bottom crust of your pie. Once onions are done begin assembling your pie. A layer of meat, onions, gravy, and another tight layer of potatoes, and so on. Three layers should fill your skillet. Cover with your prepared pie crust. Brush your crust with a beaten egg and sprinkle with salt and pepper. Bake at 375 degrees for about an hour until the pie crust is browned, your meat has finished cooking, and the potatoes are done. Slice up and enjoy.<br />
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<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/BeefandPotatoPie-8.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/BeefandPotatoPie-8.jpg" border="0" alt="Beef and Potato Pie photo BeefandPotatoPie-8.jpg"/></a><br />
Beef and garlic<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/BeefandPotatoPie-7.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/BeefandPotatoPie-7.jpg" border="0" alt="Beef and Potato Pie photo BeefandPotatoPie-7.jpg"/></a><br />
Mushrooms and onion<br />
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Bottom layer of potatoes.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/BeefandPotatoPie-5.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/BeefandPotatoPie-5.jpg" border="0" alt="Beef and Potato Pie photo BeefandPotatoPie-5.jpg"/></a><br />
Layers<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/BeefandPotatoPie-4.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/BeefandPotatoPie-4.jpg" border="0" alt="Beef and Potato Pie photo BeefandPotatoPie-4.jpg"/></a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-11606155653682152342013-08-18T18:53:00.000-07:002013-08-18T18:53:00.078-07:00Creamy Lemon PieMy mother happens to be the BEST pie-maker I know. I have never met anyone else that equals her skill, barring perhaps my grandmother, and my aunt. I don't know what she does, or how she does it, but each pie is somehow this little doorway to a magical taste explosion. I have her recipes, I know the HOW, but somehow I cannot replicate her supremacy in the art of pie making. So, rather than make her recipes second rate I try to find new recipes that I can make my own, and excel at. I originally found this recipe in one of those little magazines you get for two bucks at the checkstand at the grocery store. A few tweaks, and tests later, this is my final version of this recipe. It's super tart and creamy, my neighbor said I should make the crusts all on their own, because it's like crack. :D I hope you like this exceedingly creamy, mouthwateringly delectable pie. <br />
<br />
Crust:<br />
12 Graham Crackers, finely crushed<br />
3 Tbsp brown sugar<br />
1/2 tsp cinnamon<br />
5 Tbsp butter, melted<br />
<br />
Filling:<br />
2 (14 oz) cans Sweetened Condensed Milk<br />
3 egg yolks<br />
3/4 c fresh lemon juice<br />
1-2 tsp lemon zest<br />
<br />
<br />
Preheat oven to 325 degrees.<br />
Mix together crushed grahams, brown sugar, cinnamon, and melted butter. Firly press into the bottom of a 9 inch pie plate. Press firmly up the sides of the pie plate as well. Bake for about ten minutes until it's beginning to brown. Remove from oven and cool.<br />
<br />
Do not get your filling ready until your pie crust is cooled. You can't put the custard into a hot crust or it will cook the eggs and you'll get scrambled eggs on the bottom of your pie. <br />
<br />
Whisk egg yolks until lightened in color. Whisk in Sweetened Condensed Milk. Once these are combined well, add in your lemon juice a little bit at a time. Whisk thoroughly. Add your lemon zest. Gently pour into your cooled pie crust. Tap gently on the countertop to remove any bubbles, then skim off anything that surfaces. Bake at 375 degrees for about 15 minutes, until the edges are set, but the center jiggles slightly. Let cool completely, and then put in the fridge to chill for at least 8 hours. Serve cold. You can serve with a dollop of whipped cream, and/or some fresh fruit. <br />
<br />
<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/LemonCremePie-2.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/LemonCremePie-2.jpg" border="0" alt="Lemon Creme Pie photo LemonCremePie-2.jpg"/></a><br />
Crust, baked and cooled.<br />
<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/LemonCremePie-1.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/LemonCremePie-1.jpg" border="0" alt="Lemon Creme Pie photo LemonCremePie-1.jpg"/></a><br />
Everything whisked together.<br />
<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/LemonCremePie.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/LemonCremePie.jpg" border="0" alt="Lemon Creme Pie photo LemonCremePie.jpg"/></a><br />
Finished product. Don't you just want to eat it!?!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-76923438039207528362013-08-11T17:35:00.000-07:002013-08-11T18:16:35.284-07:00Fresh Peach CookiesSummer time and the living is easy. Have I mentioned how much I love cookies? These are delicious cake cookies bursting with peach flavor. They're easy, and impressive. Take them to your latest barbeque, or family party. <br />
<br />
Ingredients:<br />
1/2 c butter<br />
1/2 c granulated sugar<br />
1/2 c brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
2 c all-purpose flour<br />
1/2 tsp baking soda<br />
1/4 tsp freshly grated nutmeg<br />
1/4 tsp cinnamon<br />
1/8 tsp ginger<br />
1/8 tsp coriander<br />
1/8 tsp salt<br />
3-4 medium peaches peeled, pitted, and chopped<br />
<br />
In a medium sized bowl sift all dry ingredients together. Set aside. In a large bowl cream together butter and sugars until well combined. Add egg and vanilla and beat until light and fluffy. Gently add dry ingredients slowly to wet ingredients and mix well. Fold in peaches. Drop by rounded teaspoonfuls onto greased cookie sheet. I used parchment paper instead of greasing the cookie sheets. Bake at 375 degrees for 20 minutes until cookies are browned on top. Cool on wire rack. Store in air tight container, layered with wax paper or parchment paper to prevent sticking.<br />
<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/PeachCookies-7.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCookies-7.jpg" border="0" alt="Peach Cookies photo PeachCookies-7.jpg"/></a><br />
Cream together butter and sugars.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/PeachCookies-6.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCookies-6.jpg" border="0" alt="Peach Cookies photo PeachCookies-6.jpg"/></a><br />
Add egg and vanilla.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/PeachCookies-5.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCookies-5.jpg" border="0" alt="Peach Cookies photo PeachCookies-5.jpg"/></a><br />
Add dry ingredients.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/PeachCookies-4.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCookies-4.jpg" border="0" alt="Peach Cookies photo PeachCookies-4.jpg"/></a><br />
Add in your delicious peaches.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/PeachCookies-2.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCookies-2.jpg" border="0" alt="Peach Cookies photo PeachCookies-2.jpg"/></a><br />
Scoop onto your cookie sheet.<br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/PeachCookies-1.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCookies-1.jpg" border="0" alt="Peach Cookies photo PeachCookies-1.jpg"/></a><br />
<a href="http://s551.photobucket.com/user/erinandpayton2/media/Food/PeachCookies.jpg.html" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCookies.jpg" border="0" alt="Peach Cookies photo PeachCookies.jpg"/></a><br />
YUM!<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-33178609189161981872012-12-10T13:45:00.000-08:002013-08-10T19:47:10.246-07:00Tomato Braised Steak with Fennel Spiced LentilsEvery have one of those days where you want to try something new, but not at the same time? This was my solution to that. I love lentils, and this recipe I've mucked about with for a while, and I adore it. The tomato braised steak is a twist on something I've done before as well. So new, but not new. :D I'm pretty happy with the outcome here.<br />
<br />
For the lentils...<br />
1 1/2 cups green or black lentils<br />
1/2 red onion, peeled, root end left on<br />
1 carrot<br />
1 stalk celery<br />
2 bay leaves<br />
2 garlic cloves<br />
2 tsp fennel seeds (or 1/2 bulb fennel)<br />
1 tsp dried thyme<br />
Salt<br />
<br />
Combine all ingredients in a large pot. Cover with water, about two inches above the level of your ingredients. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes until your lentils are tender. Remove from the heat and add salt. ADD SALT. Your water should be fairly salty, then let the lentils rest in the salty hot water for about ten minutes. Don't salt before they are cooked. They will turn hard and be really gross. <br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=LentilswithFennel.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/LentilswithFennel.jpg" border="0" alt="Lentils with Fennel"></a><br />
Dry lentils with aromatics.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=LentilswithFennel-1.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/LentilswithFennel-1.jpg" border="0" alt="Lentils with Fennel"></a><br />
Covered with water.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=LentilswithFennel-2.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/LentilswithFennel-2.jpg" border="0" alt="Lentils with Fennel"></a><br />
After cooking.<br />
<br />
<br />
3 garlic cloves, finely chopped<br />
1 small yellow onion, chopped<br />
2 carrots, finely chopped<br />
2 celery stalks, finely chopped<br />
3 Tbsp tomato paste (one small can)<br />
1 small can tomatoes, I think mine were crushed<br />
Steak of some sort - I used strip steaks<br />
1 c chicken or beef broth<br />
8 oz baby bella mushrooms, sliced<br />
<br />
<br />
Brown your meat. Remove from pan, don't worry about cooking it through, right now you just want the sear. In the same pan saute your garlic and onion for about a minute. Add the rest of your vegetables. Saute until slightly softened. Pull to the edges and add in your tomato paste, warm through. Add your tomatoes, and stock. Then nestle back in your meat. Bring to a simmer. Simmer for about twenty minutes (depending on what type of meat you've used. Some needs longer, some shorter.) When your meat is done, add in the mushrooms and simmer for just a minute or so. Enjoy! <br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=TomatoBraisedSteak-3.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/TomatoBraisedSteak-3.jpg" border="0" alt="Tomato Braised Steak"></a><br />
Brown your meat.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=TomatoBraisedSteak-4.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/TomatoBraisedSteak-4.jpg" border="0" alt="Tomato Braised Steak"></a><br />
After your meat has been browned remove and add your veg to the pan.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=TomatoBraisedSteak-5.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/TomatoBraisedSteak-5.jpg" border="0" alt="Tomato Braised Steak"></a><br />
Add the tomato paste.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=TomatoBraisedSteak-6.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/TomatoBraisedSteak-6.jpg" border="0" alt="Tomato Braised Steak"></a><br />
Add your liquid.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=TomatoBraisedSteak-7.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/TomatoBraisedSteak-7.jpg" border="0" alt="Tomato Braised Steak"></a><br />
Add in mushrooms.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=TomatoBraisedSteak-8.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/TomatoBraisedSteak-8.jpg" border="0" alt="Tomato Braised Steak"></a><br />
Delish.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-30994943892687482812012-12-03T13:47:00.000-08:002013-08-10T21:09:54.989-07:00Caribbean StewExperiment recipe tonight! Sweet, spicy, and filling. It's definitely a different flavor profile for me, and I adore it. Don't kill me for making bisquick dumplings. I know, I know, how could I take a shortcut like that. Well.... I was kind of in a rush to get it done so we could eat. :)<br />
<br />
2 large carrots, chopped<br />
1 large tomato, chopped<br />
1 large russet potato, chopped<br />
1 large yellow onion, chopped<br />
1 tsp grated ginger<br />
1 garlic cloves, crushed and finely chopped<br />
1 large green bell pepper, chopped<br />
1 tsp dried thyme<br />
1/4-1/2 tsp dried chili flakes<br />
1/4 tsp cinnamon<br />
1/4 tsp allspice<br />
2 Tbsp brown sugar<br />
1 Tbsp Worcestershire Sauce<br />
1 Tbsp Ketchup <br />
2 Tbsp vinegar<br />
1 lb chicken - thighs, whole fryer chicken cut up, even chicken breast works.<br />
<br />
Bisquick dumplings<br />
2 c bisquick<br />
2/3 c milk<br />
seasonings if desired<br />
<br />
Brown your chicken. Remove from pot. Dump in your carrots, onion, ginger, garlic, and bell pepper. Saute until slightly softened. Add in your spices, stir around to warm them up. Add your tomato and potato. Add EVERYTHING except for the dumplings. Bring to boil, reduce to simmer. Simmer for about half an hour. Salt your stew to taste at this point. Then add on your dumplings, cover the pot and let them cook for about ten minutes. <br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=CaribbeanStew-7.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/CaribbeanStew-7.jpg" border="0" alt="Caribbean Stew"></a><br />
Browned chicken.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=CaribbeanStew-6.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/CaribbeanStew-6.jpg" border="0" alt="Caribbean Stew"></a><br />
Vegetables.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=CaribbeanStew-5.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/CaribbeanStew-5.jpg" border="0" alt="Caribbean Stew"></a><br />
Spices.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=CaribbeanStew-4.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/CaribbeanStew-4.jpg" border="0" alt="Caribbean Stew"></a><br />
Potatoes.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=CaribbeanStew-3.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/CaribbeanStew-3.jpg" border="0" alt="Caribbean Stew"></a><br />
Liquids in.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=CaribbeanStew-2.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/CaribbeanStew-2.jpg" border="0" alt="Caribbean Stew"></a><br />
Dumplings.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=CaribbeanStew-1.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/CaribbeanStew-1.jpg" border="0" alt="Caribbean Stew"></a><br />
Delicious!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-60665081852328598802012-11-12T21:54:00.000-08:002012-11-15T12:30:36.845-08:00Clam ChowderMmmmmmmm. The only thing that could be better about this is if I lived somewhere that had easy access to FRESH seafood. <br />
<br />
Looking for something a little different? Clam Chowder can be homey and inviting if you aren't too intimidated. This recipe uses canned clams, I don't have good access to fresh ones, AND let's be honest, would I have the patience to use fresh? Probably not. <br />
<br />
Ingredients<br />
5-10 strips of bacon cut into chunks<br />
4 6.5 oz cans of clams<br />
1 medium onion, finely chopped<br />
3 ribs celery, finely chopped<br />
4 medium potatoes, peeled and chopped<br />
2 carrots, peeled and finely chopped<br />
1 c butter<br />
1 c flour<br />
2 c heavy cream<br />
2 bottles clam juice<br />
1 tsp salt<br />
Ground black pepper<br />
<br />
In a large pot cook your bacon until crisp. Remove. In the bacon grease saute your vegetables until slightly softened. Remove from pot. Add in butter, melt, and then add in the flour. You're going to create a roux here, so make sure you whisk together and there are no lumps or questionable bits. Keep stirring fairly constantly until the roux as a light peanut butter color and smells nutty and delicious. Add back in your veg, and then add in the clam juice, as well as the clam juice from the canned clams. Add in the cream and bring back up to a simmer but do NOT BOIL. Salt and Pepper to taste. Add in the clams and cook for just a few minutes until they are done. Be careful, they get tough quick. <br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ClamChowder-2.jpg" target="_blank"><img alt="Clam Chowder" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ClamChowder-2.jpg" /></a><br />
Bacon<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ClamChowder-3.jpg" target="_blank"><img alt="Clam Chowder" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ClamChowder-3.jpg" /></a><br />
Onion and Garlic<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Gumbo-6.jpg" target="_blank"><img alt="Gumbo" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Gumbo-6.jpg" /></a><br />
Celery<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Gumbo-7.jpg" target="_blank"><img alt="Gumbo" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Gumbo-7.jpg" /></a><br />
Clams<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ClamChowder-1.jpg" target="_blank"><img alt="Clam Chowder" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ClamChowder-1.jpg" /></a><br />
Add the clam juice and stock.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ClamChowder.jpg" target="_blank"><img alt="Clam Chowder" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ClamChowder.jpg" /></a><br />
Delish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-79559701822865666212012-11-06T21:41:00.000-08:002012-11-06T21:41:00.018-08:00Chicken with Peppers<br />
olive oil<br />
4-6 chicken thighs, boneless & skinless, cut into fingers<br />
1 medium onion, chopped<br />
2 bell peppers, one chopped, one sliced<br />
4 garlic cloves, minced<br />
1/4 tsp red pepper flakes<br />
1 Tbsp Paprika<br />
2 Tbsp Chili powder<br />
1/4 tsp cayenne<br />
1 tsp dried thyme<br />
1/2 tsp dried marjoram<br />
1 bay leaf<br />
5 medium ripe tomatoes, chopped (with all juices)<br />
2 c chicken stock<br />
8 oz mushrooms, sliced or chopped<br />
2 Tbsp fresh flat leaf Italian parsley<br />
<br />
In a heavy bottomed pot heat olive oil. Brown chicken - cook almost all of the way through. Remove and set aside. Saute onion in chicken drippings. Once the bottom of the pan has given up all the browned bits, add in garlic and chopped bell pepper. Cook for about a minute then add in the spices. Return your chicken to the pan and cover with stock. Simmer, covered for about twenty minutes. A few minutes before it's done add the sliced mushrooms and sliced bell pepper. Garnish with parsley. Serve over rice. <br />
<br />
<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPeppers-9.jpg" target="_blank"><img alt="Chicken with Peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPeppers-9.jpg" /></a><br />
Brown the chicken.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPeppers-8.jpg" target="_blank"><img alt="Chicken with Peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPeppers-8.jpg" /></a><br />
Onions in to sweat and pick up the browned bits.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Chickenwithpeppers-7.jpg" target="_blank"><img alt="Chicken with peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Chickenwithpeppers-7.jpg" /></a><br />
Yummy yummy<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPeppers-6.jpg" target="_blank"><img alt="Chicken with Peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPeppers-6.jpg" /></a><br />
Add the peppers<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPenne-1.jpg" target="_blank"><img alt="Chicken with Penne" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPenne-1.jpg" /></a><br />
Saute.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPeppers-5.jpg" target="_blank"><img alt="Chicken with Peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPeppers-5.jpg" /></a><br />
Add back in the chicken and spices.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPeppers-4.jpg" target="_blank"><img alt="Chicken with Peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPeppers-4.jpg" /></a><br />
Add the tomatoes.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPeppers-3.jpg" target="_blank"><img alt="Chicken with Peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPeppers-3.jpg" /></a><br />
And the stock.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChickenwithPenne.jpg" target="_blank"><img alt="Chicken with Penne" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChickenwithPenne.jpg" /></a><br />
Add the rest of the peppers and the mushrooms.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Chickenwithpeppers-1.jpg" target="_blank"><img alt="Chicken with peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Chickenwithpeppers-1.jpg" /></a><br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Chickenwithpeppers.jpg" target="_blank"><img alt="Chicken with peppers" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Chickenwithpeppers.jpg" /></a><br />
Serve with rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-68223750887888986852012-11-05T21:52:00.000-08:002012-11-15T12:27:30.558-08:00GumboIs there anything better than a big steamy warm bowl of gumbo? Probably not much. Gumbo is DEFINITELY a comfort food for me. It's spicy and steamy and rich with all sorts of flavors. I like mine to have seafood, but you can make it strictly with chicken. <br />
<br />
Ingredients<br />
1/4 c vegetable oil - use as little as possible here<br />
salt and pepper<br />
6 boneless skinless chicken thighs, cut into about 1 in pieces<br />
1 lb italian sausage, sliced<br />
1/2-1 c flour<br />
4 Tbsp butter<br />
1 large onion, chopped<br />
10 cloves garlic, smashed and chopped<br />
2 bell peppers, deseeded and chopped<br />
3 stalks celery, chopped<br />
1/4 - 1/2 c Worcestershire sauce (I like a bit more)<br />
2 c italian flat leaf parsley, finely chopped<br />
4 c beef broth (OR one box of stock then refilled with water)<br />
1 can crushed tomatoes, with juice<br />
4 green onions, chopped (whites and greens)<br />
1 lb frozen shrimp, no tails deveined<br />
<br />
In a heavy bottomed stock pot heat vegetable oil. Season chicken with salt and pepper, and then brown in hot oil. Be careful, it will splatter. Work in batches so it browns nicely. Once the chicken is all done, brown the sausage in batches. Remove all meat from the pot and add the butter. You want equal parts flour and fat, so add as much butter as you think you'll need to be about 1/2 c. Then add in the flour. Whisk flour and fats together well, you're creating a roux here so it needs to be smooth. We're looking for a fairly dark roux, but don't be worried if you can't quite get dark enough, we've got enough spices going on it will help hide that huge punch of flavor the roux will give. Get it AT LEAST peanut butter colored. Darker is better though. Scoop the roux out of the pot and set aside. Add in a bit more butter, and saute your vegetables until starting to get fragrant and tender. Add Worcestershire sauce, and parsley. Cook about ten minutes then add your stock. Add back in the chicken and sausage, and bring to a boil. Reduce to a simmer and cook about 40 minutes. Add in tomatoes and their juice, as well as the frozen shrimp. Continue to simmer until the shrimp have turned pink and cooked through. Serve with green onions, some finely chopped parsley, and a scoop of rice. <br />
<br />
<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Gumbo-3.jpg" target="_blank"><img alt="Gumbo" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Gumbo-3.jpg" /></a><br />
Saute the chicken. <br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Gumbo-4.jpg" target="_blank"><img alt="Gumbo" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Gumbo-4.jpg" /></a><br />
Veg.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Gumbo-2.jpg" target="_blank"><img alt="Gumbo" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Gumbo-2.jpg" /></a><br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Gumbo-1.jpg" target="_blank"><img alt="Gumbo" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Gumbo-1.jpg" /></a><br />
Simmer simmer simmer.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=Gumbo.jpg" target="_blank"><img alt="Gumbo" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/Gumbo.jpg" /></a><br />
Serve with a scoop of rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-89616937683818318862012-11-05T16:26:00.000-08:002012-11-15T11:36:25.756-08:00Mushroom Potato StewIt's officially winter. I'm not very happy about it. I don't really enjoy the cold, or cold weather sports, or snow, or sleet, or driving with idiots that aren't cautious. You know what I do enjoy? Stews and soups. You know what else I enjoy? Making dinner primarily out of my pantry. <br />
<br />
This recipe is brought to you by Italian Two Easy, Simple Recipes from the London River Cafe by Rose Gran and Ruth Rogers. There are some real winners in that book. There are also some... questionable recipes. Zucchini Squid Spaghetti anyone? It's a book filled with fairly simple foods, and a lot of very easy pairings. Check it out if you like paired down Italian foods. I have changed the recipe a bit to suit my needs, so you'll be getting my version of it. <br />
<br />
Ingredients<br />
Olive oil<br />
1/4 c Orzo pasta<br />
16 oz baby bella mushrooms, sliced or coarsely chopped<br />
3 medium potatoes, peeled and diced<br />
1 red onion, finely chopped<br />
3 garlic cloves, smashed and finely chopped<br />
1 Tbsp fresh parsley, chopped<br />
1 Tbsp sage, chopped (can use 1/2 tsp dried)<br />
4 c beef broth<br />
1 Bay leaf<br />
1 14 oz can crushed tomatoes, with juice<br />
<br />
Cook the orzo according to package directions. Drain and set aside. <br />
<br />
In the bottom of your pot heat your olive oil. Saute onion, half the garlic, and herbs and cook until soft. Add the potatoes and saute until they begin to brown slightly. Stir in tomatoes and broth. Simmer until vegetables are softened. While veg is cooking in another pan saute your mushrooms with the remaining garlic, you'd like them to have some color, so don't crowd them. Once your mushrooms are browned and your veg has softened go ahead and add the mushrooms and orzo to the pot. Stir together. Serve with a drizzle of olive oil.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PotatoMushroomStew.jpg" target="_blank"><img alt="Potato Mushroom Stew" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PotatoMushroomStew.jpg" /></a><br />
Onion, parsley, garlic.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PotatoMushroomStew-1.jpg" target="_blank"><img alt="Potato Mushroom Stew" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PotatoMushroomStew-1.jpg" /></a><br />
Add the potatoes and spices.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PotatoMushroomStew-2.jpg" target="_blank"><img alt="Potato Mushroom Stew" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PotatoMushroomStew-2.jpg" /></a><br />
Tomatoes<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PotatoMushroomStew-3.jpg" target="_blank"><img alt="Potato Mushroom Stew" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PotatoMushroomStew-3.jpg" /></a><br />
Stock<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PotatoMushroomStew-4.jpg" target="_blank"><img alt="Potato Mushroom Stew" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PotatoMushroomStew-4.jpg" /></a><br />
Saute the mushrooms<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PotatoMushroomStew-5.jpg" target="_blank"><img alt="Potato Mushroom Stew" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PotatoMushroomStew-5.jpg" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-44767046636875961942012-10-29T21:49:00.000-07:002013-08-11T17:47:10.894-07:00Pasta Carbonara with Bacon<br />
One of the easiest recipes I know, and also one of the best. Always a crowd pleaser, with little to no work. I've eaten double portions of this more often than I should probably admit. That Martha sure knows what she's talking about.<br />
<br />
Spaghetti Carbonara - Martha Stewart<br />
1 pound spaghetti<br />
8 ounces (8 slices) bacon, cut 1 inch thick crosswise<br />
Coarse salt and freshly ground pepper<br />
3 large eggs<br />
3/4 cup grated Parmesan cheese, plus more for serving<br />
1/2 cup half-and-half, or cream<br />
<br />
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.<br />
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.<br />
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.<br />
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.<br />
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<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PastaCarbonarawithBacon.jpg" target="_blank"><img alt="Pasta Carbonara with Bacon" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PastaCarbonarawithBacon.jpg" /></a><br />
Bacon<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PastaCarbonawithBacon.jpg" target="_blank"><img alt="Pasta Carbona with Bacon" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PastaCarbonawithBacon.jpg" /></a><br />
Eggs, creme, parmesan.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PastaCarbonawithBacon10-17-12.jpg" target="_blank"><img alt="Pasta Carbona with Bacon 10-17-12" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PastaCarbonawithBacon10-17-12.jpg" /></a><br />
All ready to eat.<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-6494411548349689642012-10-22T21:45:00.000-07:002013-08-11T17:45:34.816-07:00Penne Pasta with TunaDo you ever get tired of tomato sauce? I do. Don't get me wrong, I adore marinara, bolognese, and all things containing tomatoes. Sometimes however, I feel like every time I make pasta I end up with tomato sauce. Lately I've been eating more pasta, because I have it in my pantry and it's fairly inexpensive. Well I discovered when I was ready to make this meal, I had no meat in the freezer to defrost, and no time to hit the store to purchase some. This was born. I'm a big lover of tuna. My very favorite meal (other than pot roast) is my Moms Tuna Casserole. It is creamy and cheesy and full of tuna, it's also not very good for you. I could eat an entire container by myself. Not that I ever have.<br />
<br />
*cough* <br />
<br />
Back to the matter at hand. This is... different to be sure. The first bite has that moment of.... wait, I'm eating this? (I think it's the briny flavor of the capers and olives that gives me pause.) And then the flavors melt onto your tongue and it's creamy and tangy and satisfying. <br />
<br />
<br />
<br />
Olive oil<br />
1 medium onion, finely chopped<br />
5 cloves garlic, very finely chopped<br />
2 cans tuna, with juices<br />
1 Tbsp capers, drained and chopped<br />
1/4 c Kalamata olives, drained and chopped<br />
1 tsp dried basil<br />
1/4 tsp crushed red pepper flakes<br />
1/2 tsp dried marjoram<br />
Salt<br />
Pepper<br />
1/4 c cream cheese<br />
Penne pasta<br />
<br />
Cook pasta according to package directions. In a medium pan heat olive oil, add onions. Saute until softened slightly. Add garlic, saute about a minute. Add in your tuna, with the juices. Add in capers, olives, and spices. Stir together well. Dollop cream cheese on top of mixture. Let heat through. Season with salt and pepper. Add a bit of pasta water if you need to thin it. Add your pasta and toss.<br />
<br />
I added a bit of parsley on top but you don't need to. <br />
<br />
Enjoy!<br />
<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PennewithTuna-5.jpg" target="_blank"><img alt="Penne with Tuna" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PennewithTuna-5.jpg" /></a><br />
Onions and garlic<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PennewithTuna-4.jpg" target="_blank"><img alt="Penne with Tuna" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PennewithTuna-4.jpg" /></a><br />
Add the tuna.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PennewithTuna-2.jpg" target="_blank"><img alt="Penne with Tuna" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PennewithTuna-2.jpg" /></a><br />
Add olives and capers.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PennewithTuna.jpg" target="_blank"><img alt="Penne with Tuna" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PennewithTuna.jpg" /></a><br />
Cream cheese and spices.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PennewithTuna10-16-12.jpg" target="_blank"><img alt="Penne with Tuna 10-16-12" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PennewithTuna10-16-12.jpg" /></a><br />
Serve over warm pasta. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-55276426130229644662012-10-18T22:51:00.000-07:002013-08-11T17:43:25.729-07:00Nigella's Chocolate MousseI love Nigella. I could watch her cook all day long. When people say she's the goddess of food porn, it's for a reason. She's amazing. Although I do not share her love of blue cheese, I do share her love and passion for good food. I cook for myself, even when I'm all alone. I adore that she unashamedly does the same. She will never apologize for indulging, and will make you feel silly for even thinking she should have in the first place. This recipe is one of my favorite indulgences. It never fails, never goes wrong, and is extremely versatile. Please, indulge for a bit.<br />
<br />
Nigella's Instant Chocolate Mousse<br />
<br />
<br />
3 cups mini marshmallows<br />
1/2 stick unsalted butter, softened<br />
9 ounces best quality semisweet chocolate, chopped into small pieces<br />
1/4 cup hot water from a recently boiled kettle<br />
1 cup heavy cream<br />
1 teaspoon vanilla extract<br />
<br />
<br />
<br />
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.<br />
<br />
Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.<br />
<br />
Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.<br />
<br />
Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!<br />
<br />
<br />
To change it up, try different extracts, and different chocolates. This is amazing using white chocolate and orange extract. Dark chocolate and raspberry. Even a TINY TINY bit of mint extract just hits the spot. <br />
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<br />
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<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChocolateMousse-7.jpg" target="_blank"><img alt="Chocolate Mousse" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChocolateMousse-7.jpg" /></a><br />
Everything getting all melty.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChocolateMousse-6.jpg" target="_blank"><img alt="Chocolate Mousse" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChocolateMousse-6.jpg" /></a><br />
Delish<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChocolateMousse-5.jpg" target="_blank"><img alt="Chocolate Mousse" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChocolateMousse-5.jpg" /></a><br />
Whipped Cream<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChocolateMousse-4.jpg" target="_blank"><img alt="Chocolate Mousse" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChocolateMousse-4.jpg" /></a><br />
Combine cooled chocolate mixture with whipped cream.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChocolateMousse-3.jpg" target="_blank"><img alt="Chocolate Mousse" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChocolateMousse-3.jpg" /></a><br />
Fold it gently<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChocolateMousse-2.jpg" target="_blank"><img alt="Chocolate Mousse" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChocolateMousse-2.jpg" /></a><br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ChocolateMousse-1.jpg" target="_blank"><img alt="Chocolate Mousse" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ChocolateMousse-1.jpg" /></a> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-71283121018324082192012-10-18T21:35:00.005-07:002013-08-11T17:42:36.065-07:00Peach CrispI love peaches. I love everything about them. They are juicy, tart, and sweet. Peaches fall apart so deliciously when cooked. <br />
<br />
A summer is not complete without peaches. And towards the end of the summer I love this crisp.<br />
<br />
Ingredients:<br />
7-9 fresh peaches, peeled, pitted, and sliced<br />
1 1/2 tsp vanilla extract<br />
1 c all purpose flour<br />
1 c granulated sugar<br />
1/2 c brown sugar<br />
1 tsp ground cinnamon<br />
sprinkling of freshly grated nutmeg<br />
1/4 tsp salt<br />
1/2 c butter<br />
<br />
<br />
Preheat oven to 375 degrees F, and grease an 8 inch square baking dish. Place the peaches in the bottom of the baking dish, and pour over the vanilla. In a bowl, combine the flour, sugar, brown sugar, cinnamon, nutmeg, and salt. Rub the butter into the flour mixture using your fingers until the mixture resembles crumbs.<br />
Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PeachCrisp-5.jpg" target="_blank"><img alt="Peach Crisp" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCrisp-5.jpg" /></a><br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PeachCrisp-4.jpg" target="_blank"><img alt="Peach Crisp" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCrisp-4.jpg" /></a><br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PeachCrisp-3.jpg" target="_blank"><img alt="Peach Crisp" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCrisp-3.jpg" /></a><br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PeachCrisp-2.jpg" target="_blank"><img alt="Peach Crisp" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCrisp-2.jpg" /></a><br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=PeachCrisp.jpg" target="_blank"><img alt="Peach Crisp" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/PeachCrisp.jpg" /></a><br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-34391040039466926372012-07-15T16:53:00.002-07:002013-08-11T17:41:14.328-07:00Coq Au VinClassic comfort food. Love.<br />
<br />
Ingredients:<br />
2 lbs boneless chicken thighs<br />
2 Tbsp olive oil<br />
Salt and Pepper <br />
1 medium onion, finely chopped<br />
1 shallot, finely chopped<br />
1 c carrots, thinly sliced<br />
3 cloves garlic, finely chopped<br />
2 ribs celery, VERY finely chopped<br />
1 tsp marjoram<br />
1 tsp thyme<br />
1 bay leaf<br />
2 c red wine<br />
1 box o stock, chicken <br />
2 Tbsp butter<br />
Finely chopped parsley<br />
<br />
Sprinkle your chicken with salt and pepper. In a large pot brown in batches, remember, it doesn't necessarily need to be cooked all the way through, just browned and delish. Remove from pan and add in onion, shallot, carrots, and celery. Season with salt. Soften for a few minutes, then add in all the spices, and garlic. Cook another minute or so over medium heat. Add your wine and chicken stock, then add back in your chicken AND all the juices that have collected. Cook for 40-50 minutes at a low simmer. Remove chicken, and stir in your butter. Whisk together quickly to emulsify the sauce. Simmer and reduce a bit. Pour over the chicken. Serve with noodles.<br />
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<br />
<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1745-1-1.jpg" target="_blank"><img alt="DSCF1745-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1745-1-1.jpg" /></a><br />
The veg all ready to go.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1749-1-1.jpg" target="_blank"><img alt="DSCF1749-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1749-1-1.jpg" /></a><br />
Yummy browned chicken.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1752-1-1.jpg" target="_blank"><img alt="DSCF1752-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1752-1-1.jpg" /></a><br />
Veg softening.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1754-1-1.jpg" target="_blank"><img alt="DSCF1754-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1754-1-1.jpg" /></a><br />
Add the spices and garlic.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1758-1-1.jpg" target="_blank"><img alt="DSCF1758-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1758-1-1.jpg" /></a><br />
Stir together.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1765-1-1.jpg" target="_blank"><img alt="DSCF1765-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1765-1-1.jpg" /></a><br />
Add your stock and wine.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1769-1-1.jpg" target="_blank"><img alt="DSCF1769-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1769-1-1.jpg" /></a><br />
Start to simmer<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1771-1-1.jpg" target="_blank"><img alt="DSCF1771-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1771-1-1.jpg" /></a><br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1772-1-1.jpg" target="_blank"><img alt="DSCF1772-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1772-1-1.jpg" /></a><br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=DSCF1773-1-1.jpg" target="_blank"><img alt="DSCF1773-1" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/DSCF1773-1-1.jpg" /></a><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-56604408392015832572012-05-15T15:05:00.000-07:002013-08-11T17:39:48.409-07:00Shepherd's Pie<br />
Ingredients<br />
3-4 potatoes mashed with cheddar cheese and bacon inside<br />
olive oil<br />
1 onion<br />
3 cloves garlic<br />
3 carrots<br />
1/4 lb frozen peas<br />
2 lbs beef roast, cubed<br />
1/4 c flour<br />
Salt and Pepper<br />
2 Tbsp ketchup<br />
3 Tbsp Worcestershire Sauce<br />
1 box of beef stock<br />
Rosemary <br />
Thyme<br />
<br />
Preheat oven to 400 degrees.<br />
In a large pot sautee onion and carrot until softened, then add your garlic. Push to outer edge of pan. Dredge your meat in the flour and salt and pepper mixture. Brown in batches. Add all meat back to pan then add in ketchup, broth, worcestershire, and all spices. Simmer 10 to 12 minutes until thickened. Then spoon into ramekins of a large serving dish. Cover the top with your mashed potato mixture making sure to get it all the way to the edges. Sprinkle the top with more cheese. Bake your dish 25 minutes at 400 degrees. <br />
<br />
Enjoy!<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie.jpg" border="0" alt="Shepherd's Pie"></a><br />
Vegetables.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-1.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-1.jpg" border="0" alt="Shepherd's Pie"></a><br />
Saute.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-2.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-2.jpg" border="0" alt="Shepherd's Pie"></a><br />
Deliciously softened.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-3.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-3.jpg" border="0" alt="Shepherd's Pie"></a><br />
Add your meat.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-4.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-4.jpg" border="0" alt="Shepherd's Pie"></a><br />
And flour.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-5.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-5.jpg" border="0" alt="Shepherd's Pie"></a><br />
Now the spices.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-6.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-6.jpg" border="0" alt="Shepherd's Pie"></a><br />
Look good yet?<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-7.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-7.jpg" border="0" alt="Shepherd's Pie"></a><br />
Stock in.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-8.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-8.jpg" border="0" alt="Shepherd's Pie"></a><br />
Peas!<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-9.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-9.jpg" border="0" alt="Shepherd's Pie"></a><br />
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Cover it in mashed potatoes loaded with bacon and cheese.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=ShepherdsPie-11.jpg" target="_blank"><img src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/ShepherdsPie-11.jpg" border="0" alt="Shepherd's Pie"></a><br />
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Eat!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7744768937305136896.post-4569268274106937442012-05-08T14:59:00.000-07:002013-08-11T17:38:15.833-07:00Beef StroganoffEveryone has their own version of this dish. Mine is... the best. Just teasing. Mine is a bit different, it's fresher and a bit lighter than some of the others I've tried. It has less sour cream and cream cheese as well. Be prepared to be hooked. The amount of meat is subjective to how much meat you want to give each individual. I tend to stay in the three pound range and that will feed 4 people very well. <br />
<br />
Ingredients<br />
2-4 lbs steak or chuck roast cubed (I prefer steak but that's just me)<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2 Tbsp butter<br />
1 Tbsp olive oil<br />
1 medium onion, finely chopped<br />
2 cloves garlic, finely chopped<br />
3 Tbsp flour<br />
1/2 tsp dried thyme<br />
1 bay leaf<br />
1 box of beef stock<br />
1-2 c water (if you need to thin your sauce)<br />
1 tsp yellow mustard<br />
2 Tbsp Worcestershire sauce<br />
16 oz mushrooms, sliced<br />
1/3 c Greek yogurt or sour cream<br />
1/4 c white wine (optional)<br />
Juice of 1 lemon (or half based on your taste)<br />
Chopped parsley <br />
<br />
In a large skillet (with lid) over medium heat melt butter and oil. Season meat with salt and pepper and brown in batches. After all meat is done and add in onion and garlic saute until tender. Add flour to pan stir in well, and cook about two minutes. Add in your thyme, bay leaf and broth. Bring to a boil, then reduce to a simmer and stir in mustard and Worcestershire sauce. Simmer covered for about an hour. A few minutes before serving add in mushrooms, wine, and Greek yogurt. Remove from heat and add in your lemon juice. Stir well. TASTE. Salt and pepper if necessary. Serve over noodles or rice. Sprinkle with freshly chopped parsley.<br />
<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=107_0007.jpg" target="_blank"><img alt="Stroganoff" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/107_0007.jpg" /></a><br />
Browning the meat<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=107_0010.jpg" target="_blank"><img alt="Stroganoff" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/107_0010.jpg" /></a><br />
Onions and garlic.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=107_0021.jpg" target="_blank"><img alt="Stroganoff" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/107_0021.jpg" /></a><br />
Flour<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=107_0026.jpg" target="_blank"><img alt="Stroganoff" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/107_0026.jpg" /></a><br />
Spices and liquids in.<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=107_0030.jpg" target="_blank"><img alt="Stroganoff" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/107_0030.jpg" /></a><br />
Almost done<br />
<a href="http://s551.photobucket.com/albums/ii459/erinandpayton2/Food/?action=view&current=107_0032.jpg" target="_blank"><img alt="Stroganoff" border="0" src="http://i551.photobucket.com/albums/ii459/erinandpayton2/Food/107_0032.jpg" /></a><br />
Enjoy!<br />
<br />
Unknownnoreply@blogger.com1