From Lorin's Kitchen

Chocolate Peanut Butter Brownies

2011-08-14T22:07:00.000-07:00

For the local county fair I decided to invite a couple little friends over to enter in the Baking Buddies competition. We had a great time in the kitchen together and made some tasty brownies! It is so easy to make them from scratch and no need to use a mix but you could if you like and just do the steps for the topping.

Chocolate Peanut Butter Brownies

5 ounces semi sweet chocolate chips

2 ounces unsweetened baking chocolate, chopped

1 stick butter

3 Tbs cocoa powder

1 1/4 c sugar

3 eggs

2 tsp vanilla extract

1/2 tsp salt

1 c flour

3 Tbs creamy peanut butter

3 Tbs Reeses Pieces

Preheat oven to 350 degrees. Oil a 9X9 glass baking dish and then line in one direction with foil and then oil again. In a small bowl combine the both chocolates, butter and cocoa. Microwave for 1 minute a stir, then 30 seconds longer or until all melted together. Set aside. In a medium mixing bowl cream the butter, sugar, eggs, vanilla and salt. When well combined add the chocolate mixture and blend together. Add the flour and stir until just combined. Spread evenly in your prepared pan. Dollop peanut butter a teaspoon at a time evenly across the top of the batter. With a butter knife draw your knife through the batter about 1 inch apart lengthwise and then crosswise to make a swirl. Sprinkle evenly with the Reese's and bake for 35 minutes until set but some crumbs still adhere to a toothpick. Let cool for an hour or two and then pull from pan by foil and cut.

Truffled Corn on the Cob

2011-08-09T08:24:00.001-07:00

This is a great grilling recipe now that corn is starting to be in season. You don't have to use truffle items for this, I just have an affinity for them. You could use different grill seasonings and lime juice instead of the oil. Have fun with it and you can impart a lot of good flavor.

Truffled Corn on the Cob

4 ears sweet corn
1/2 stick unsalted butter, softened
1/2 tsp salt or truffle salt
pepper to taste
1/4 tsp truffle oil

Shuck back ears of corn careful to leave them attached. Clean all of the silks out and then rinse. Dry thoroughly and set aside.

In a small bowl combine the remaining ingredients and mix to a smooth paste. Rub generously over the corn. Bring the husk back over the corn and cover back as much as possible. Place on a hot grill turning occasionally for 15-20 minutes.

Strawberry Banana Muffins

2011-07-19T08:22:00.000-07:00

Strawberry Banana Muffins

1 stick unsalted butter, softened
1 c sugar
2 eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
2 bananas, mashed
1/2 c sour cream or yogurt
1 1/2 tsp vanilla
1 c strawberries, roughly chopped

Preheat oven to 350 degrees. Put liners in a standard muffin pan or jumbo like I used above. With a mixer beat the butter and sugar until creamed and then add the eggs one at a time until well combined. Combine the dry ingredients together in a small bowl and whisk until light and mixed well. Add slowly to the butter mixture and mix well. Add the banana, sour cream and vanilla until just mixed together. Fold in the strawberries. Divide amongst the muffin pan filled about 2/3 full. Bake 35 minutes or until toothpick has some crumbs clinging.
Great served warm!

Breakfast Burritos

2011-07-17T19:18:00.000-07:00

So my lovely chickens are finally laying eggs! I have been really excited about it actually and above is a photo of my first carton of eggs. I decided I would make some lighter breakfast burritos with ingredients from my garden and fresh eggs! They turned out pretty yummy so I thought I would share. Sausage or bacon would be a good addition but I left them without, we did have breakfast sausage on the side though, can't be too vegetarian in my house:)
Enjoy!

Breakfast Burritos

4 flour tortillas

1 c grated cheddar cheese

1 Tbs butter

4 green onions, chopped

2 Tbs red bell pepper, chopped

2 Tbs cilantro, chopped

6 eggs, beaten to a froth

Salt and pepper to taste

In a medium nonstick skillet over medium heat melt butter. Saute green onion and bell pepper until tender. Add the seasoned eggs and stir occasionally until cooked but not dry. Add the cilantro and stir till combine and remove from heat. Lay out your tortillas on a platter and divide cheese amongst them evenly. Place int he microwave for 30 seconds to melt the cheese. Divide your eggs between the tortillas and roll up burrito style. Serve with salsa, and sausage links on the side if you wish!

Strawberry Shortcake Trifle

2011-07-12T20:44:00.000-07:00

Well for LaPine this year over the 4th I made this for dessert and it turned out well and could be expanded well for a crowd. It was also fairly light which is nice when it is really warm outside. This is versatile because you could use any fruit really. I also made it in 13X9 pans in a single layer and it worked great for picnic fair.

Strawberry Shortcake Trifle

1 loaf pound cake sliced, homemade or I used store bought frozen at LaPine
2 cups vanilla wafers
2 pints Strawberries, hulled and sliced
4 Tbs sugar, divided
1 pint heavy cream
1 large box of vanilla pudding, prepared and chilled to set

Combine your strawberries with 2 Tbs sugar and set aside. Whip the cream to soft peaks and add remaining sugar then whip to stiff peaks. In your trifle dish you will make 2 full single layers in the following order.

Pound cake, Strawberries, Pudding, Vanilla Wafers, Whipped Cream

Layer together and I garnished with more sliced strawberries and mint. Make sure you can refrigerate it for at least an hour before serving.

Strawberry Salad

2011-07-07T12:54:00.001-07:00

Strawberry Salad

With the Strawberry season here I have been doing a lot with them! I will be posting a few different ones but this one is good for starters. An easy salad for a side with dinner or would be a great alternative for an ice cream topping.

1 pint Strawberries, cleaned and quartered

1 Tbs balsamic vinegar

1/4 tsp cracked black pepper

1 Tbs fresh mint, torn

Combine all ingredients in a small bowl and let stand at room temperature for 10 minutes. It is delicious, simple and not your usual strawberry recipe!

Crayfish Fried Rice

2011-06-29T12:19:00.000-07:00

I had a wild hair to catch some crayfish last week. I hadn't done it since I was a kid but I had caught them back then so why not now? I put the trap out and waited a couple days and I ended up catching 5 decent sized ones. Now I had to figure out what to make with them. I thought fried rice would be a good choice and it actually turned out really good. You could substitute shrimp or leave the meat out all together and it would still be tasty.

Crayfish Fried Rice

10-12 Crayfish, cooked and meat picked, roughly chopped (See Below)

2 Tbs canola oil
3 c cooked white rice, cooled
1 c chopped mushrooms
3 green onions, chopped
3 Tbs cilantro, chopped
2 eggs, beaten
1 Tbs soy sauce
salt and pepper to taste

Bring pot of water to boil, drop crayfish into boiling water for 5 minutes. Remove and drain in a colander and rinse with cold water to shock. Once cool enough to handle, pull off tails and claws and remove meat. Then chop large pieces roughly and set aside.

Heat a large skillet on medium high heat and add canola oil. Saute mushrooms for 1 minute then add green onions and cook until wilted. Stir in rice and let cook stirring occasionally for 2 minutes. Next add cilantro, soy sauce and egg and stir to incorporate. season with salt and pepper to taste. Once egg is set plate and garnish with more cilantro.

Blackened Salmon with Mango Salsa

2011-06-23T22:48:00.001-07:00

Blackened Salmon with Mango Salsa

Portioned Salmon fillets with skin on
1 tsp per portion olive oil
1-2 tsp per portion, Traeger Blackened Saskatchewan Seasoning

Heat grill to high heat or 400-450 degrees. Take a double layer of foil and fold up the edges to make a pan of sorts to hold in any juices. Place the salmon skin side down on the foil and drizzle with the olive oil. Sprinkle with the seasoning and rub into the fillet.

Place on the grill and cook for 12 minutes or until firm to the touch. While the salmon is cooking make the salsa that follows.

Mango Salsa

2 large mangoes, chopped
1/2 to 1 jalapeno, seeded and chopped
2 Tbs minced red bell pepper
2 tsp lime or lemon juice
1 tsp sugar or honey
1/4 tsp black pepper

In a bowl combine all ingredients and let set aside for about 10 minutes to let the flavors meld. Serve over the fish or can be used as a salsa with tortilla chips.

Lemon Poppy Seed Scones

2011-06-09T21:02:00.001-07:00

Lemon Poppy Seed Scones

So I have been very absent lately! We moved and have limited Internet access among other things and just have not found time to blog lately but really want to get back into it. I thought this was a good opportunity to start it up again. I saw a recipe that inspired this in CountryLiving magazine. They really did turn out great and are not a dry scone which I love!

2 c flour
3 Tbs sugar
2 Tbs poppy seeds
1 tsp powdered lemon peel (from Penzey's)
(If you don't have this you can use 1 Tbs fresh zest)
1 Tbs baking powder
1/2 tsp salt
1/2 c butter, cold and cut into cubes
1/2 c milk
1/4 c lemon juice

In a large bowl combine the first 6 ingredients. Working with your hands combine the butter into the flour mixture until it is like coarse crumbs. Pour in the milk and stir until just combined then add the lemon juice to make a soft dough.
Turn out on a lightly floured surface and form into a disk where the dough is about 1 1/2 inch thick. Cut into eight wedges and transfer to a lined baking sheet. Bake at 400 degrees for 12 minutes. Let cool.
Make a glaze with about 1 c powdered sugar and 1 Tbs lemon juice. Alter the ration until you get the consistency you like for drizzling. Drizzle the glaze over the scones and let dry about an hour. Serve at room temp or warm. Fabulous!

Creamed Corn

2010-09-08T20:55:00.000-07:00

We went to Las Vegas last year and had a corn dish like this and it was fabulous. When we came home I immediately worked on making a version of it. I have come pretty close and it is great to use the fresh corn we have available now. I have also used frozen corn and it works out really well. I prefer to use a white corn but any good corn will work.

Sauteed Creamed Corn

4 c whole kernel corn
3 Tbs butter
1/2 tsp pepper
salt to taste
1/2 c half and half or cream

In a large skillet melt the butter and saute the corn until hot through and starting to get tender. Season with the salt and pepper. Pour in the cream and let it simmer until the cream has reduced and just coats the corn.

It is really a simple dish and so easy to make but it tastes so savory and is not your gooey creamed corn you may have had before.

Shrimp Salad

2010-07-16T07:17:00.000-07:00

I made this shrimp salad for dinner last night and it turned out really good. I liked the dinner portion but this would probably be better as a side. Would be great at a picnic or potluck and it tastes really good on a hot day. For the life of me I couldn't get this picture to load right.. Is a bit sideways but you get what it looks like.

Shrimp Salad

Dressing:
1/4 c sour cream
1/4 c may0
2 Tbs rice vinegar
1/2 tsp sugar
2 Tbs chives, chopped
1 Tbs lemon juice
salt and pepper to taste
Salad:
1-1.5 lb easy peel shrimp
1 lemon, quartered
2 Tbs seasoned salt (I used Traeger salmon shake)
1 rib of celery, chopped
1/2 of a hothouse cucumber, chopped
1 avocado, coarsely chopped
2/3 c tomato, roughly chopped
1 small carrot shredded

In a salad bowl combine the ingredients for the dressing and blend well. Set aside.
In a large saucepan 2/3 filled with water add the lemon and seasoning to the water. Bring to a boil and then add the shrimp. Allow to cook 3 or 4 minutes if frozen, 2 if fresh until they are pink and slightly firm. drain in a colander and shock with cold water to stop the cooking process.
Allow to cool completely and then peel.
Add shrimp and all of your vegetables to the bowl with the dressing and toss to coat completely. Refrigerate for an hour to chill through or longer if you have the time.
I served it for dinner on a bed of lettuce or you can eat it alone as a side.

Mason Jar Pies

2010-06-11T13:39:00.000-07:00

A while back Jake brought home a idea sheet for using half pint mason jars and I saw this and had to try it. The site it was from was www.ourbestbites.com.

All I did was make my favorite pie crust recipe and cut it into strips. I then lined the clean half pint jars with the dough. I made up a simple filling of raspberries, blueberries, 1/2 c sugar, 1 Tbs flour and 1 Tbs cinnamon. Fill each jar with the filling and then I cut strips of dough and did a little lattice top. I brushed with milk and then baked at 375 for 45 minutes. Once they are cool put the lids on and give away to friends or keep for yourself.

It said if you don't want to bake them right then you can make them up, put the lids on and then freeze! I thought it would be fun just as a serving idea to do little cream pies for a party too. Lots of options, what a fun idea.

Shrimp Scampi

2010-06-06T18:27:00.000-07:00

I thought I would post a recipe I did to use the compound butter I posted about. We had this for dinner on Friday night and it was really good. I served it over rice but traditionally this kind of sauce would be served over pasta like angel hair or spaghetti. Enjoy!

3 Tbs compound butter
3/4 pound medium shrimp, more or less depending on what size you buy
1 c roughly chopped bell pepper
1/2 c cherry tomatoes, halved
1 c dry white wine
salt and pepper to taste
white rice or pasta for serving

In a large skillet melt the compound butter over medium heat. Once it is hot add the bell pepper and saute until tender.
Add the shrimp and saute until they turn pink, add the tomato let cook for about 30 seconds. Add in the wine and cook until reduced slightly and the sauce in the pan is glossy and the flavors have melded a bit, about 2 minutes. Taste and season then serve over the rice or pasta.

Compound Butter

2010-06-05T11:25:00.001-07:00

A friend works for 4B Farms near us and they raise garlic. They had a surplus this year and Nate brought a couple boxes to us at the office I work at. Thank you Nate! I decided I would make some compound butter to put in the freezer and use some of it up. It works great for garlic bread, sauteed veggies or melted on a steak. All kinds of great options! You can also change it up and add in whatever flavors you like. Here is the base recipe I use and then just use what you have to change it up.

Compound Butter

1 lb unsalted butter, room temperature
1 head elephant garlic, skins removed and cut into chunks
4 Tbs fresh herbs
1/2 tsp black pepper
1 tsp kosher salt

In a food processor place the garlic in the bowl and chop finely. Add the herbs and salt and pepper and mix until diced and well combined. Add in the butter and pulse until things mix together well and it pulls away from the side of the bowl. This can also be done by hand if you like.

Lay out 4 pieces of plastic wrap on the counter and divide the butter mixture evenly between them. Roll into a log shape and twist the ends to seal the air out. Label if you like and place in the freezer or refrigerator to store.

Lemon Pistachio Cake

2010-05-20T17:30:00.000-07:00

This is one of my favorites and I think I can say it is a favorite of Jake's as well. It is a super moist cake and is a lighter version to a chocolate cake. I normally do it in a bundt cake pan but I decided to do a 13X9 this time and it worked really well. You get more coverage of the glaze so that is a plus!

Lemon Pistachio Cake

Lemon Cake Mix
1 1/4 c water
1/3 c vegetable oil
3 eggs
1 small box pistachio pudding mix
1/4 tsp lemon extract
2 drops green food coloring

Preheat oven to 350 degrees. Spray your baking pan well with non stick spray. In a large mixing bowl combine all ingredients and beat with an electric mixer for 2-3 minutes until well combined and not lumpy. Spread in prepared pan and cook for 35 minutes for 9X13 or 45 for a bundt pan or until toothpick comes out clean.

Cool slightly and in the mean time combine 1 cup powdered sugar and 2 Tbs lemon juice in a small bowl. Mix until well blended and then spread over slightly warm cake. Let cool from this point and then enjoy. Keeps well for several days.

Steak and Pear Salad

2010-04-24T08:46:00.001-07:00

Jake and I really like this salad. It is part of the rotation of dinners in our house and it is a great lighter dinner but still has a lot of substance. We had a salad similar to this at a restaurant that had no meat in it and we have since tweaked it a bit and made it a dinner salad. This recipe can be multiplied easily to accommodate more servings. I use Girard's raspberry vinaigrette on this salad and it is really well balanced with the other ingredients.

Steak and Pear Salad

1 rib eye or New York strip steak
2 Tbs soy Sauce
1/2 tsp cracked black pepper
1 Tbs olive oil
1/2 lb spring salad mix
1 ripe pear, cored and sliced
1/2 c pecan pieces
1/2 c blue cheese crumbles
3 Tbs Raspberry vinaigrette

In a shallow dish marinate the steak in the soy sauce and black pepper for 30 minutes at room temperature. The meat should be close to room temp when you cook it.
Once your steak is marinated, preheat a grill pan or skillet to medium high heat. Remove the steak from the marinade to dry a bit and drizzle with the olive oil. Put in the pan and cook to your desired doneness. While the steak is cooking toast your pecan pieces in a dry skillet over medium low heat. Make sure you keep them moving in the pan so that you don't burn them, the fat in them makes them burn very quickly! You will know when they are toasted because the smell of them changes. Once they smell toasted remove to cool on a saucer. It takes around 5 minutes to toast them but can take less depending on your pan and stove. While the steak is cooking prepare the other ingredients. In a salad bowl place the greens, blue cheese, cooled pecans and slice pear. Right before you are going to serve, toss with 2 Tbs of the raspberry vinaigrette. Divide between two dinner plates or can be 4 side salads.
Once the steak has finished cooking let it rest for about 10 minutes and then slice in thin strips and drizzle with 1 Tbs of the dressing. Toss to cover and then divide between the servings of salad. You can sprinkle with additional blue cheese if you like and cracked pepper.

Baked Tortilla Chips

2010-04-18T22:49:00.001-07:00

So I am kind of in love with these tortilla chips. I am generally not into chips that much or I try not to be I guess I should say. These chips make me feel a lot better about eating them! I have been playing around with a baked tortilla chip for a while because we often want them to go with meals and the ones we have are opened and a bit stale and that is terribly disappointing. Hope you enjoy them as much as I have.

Baked Tortilla Chips

6-8 medium sized flour tortillas
salt and pepper to taste
Canola oil cooking spray

Preheat oven to 375. Cut each tortilla into 8 wedges. Scatter out on a Silpat lined baking sheet and spray with cooking spray. Sprinkle fairly liberally with salt and pepper. Toss around to coat and then spray with a little more spray.

Bake in the oven for about 8-10 minutes until they have started to brown. Turn over and bake for another 5 minutes or until evenly browned. I will generally try and do 2 batches if they are overlapping too much. Remove from oven and eat warm or at room temperature. I love this with Guacamole!

Spring Quiche

2010-04-03T16:11:00.000-07:00

This is a yummy option for breakfast or a brunch and of course you could use a number of options for the filling. I chose a combination that has a nice savory flavor and is very seasonal for this time of year.

Spring Quiche

1 blind baked single pie crust
6 slices bacon, cooked and crumbled
1/4 lb brussel sprouts, sliced
1/4 bunch asparagus, cut up into 2 inch pieces
6-8 crimini mushrooms, sliced
3 eggs
1 1/2 c milk
1/2 c sharp white cheddar cheese
salt and pepper to taste
1-2 Tbs butter, cut up

Preheat oven to 400. Place veggies on a baking sheet and toss with olive oil and season with salt and pepper. Bake for 20 minutes until tender and slightly browned. Cool and set aside. In a medium bowl beat together the eggs and milk until blended. Stir in the salt, pepper and cheese then fold in the bacon and veggies. Pour into prepared pie crust and bake at 375 degrees for 25 minutes until set and just jiggles in the middle.

Let cool completely before slicing.

Bailey's Fudge Cake

2010-03-16T21:01:00.001-07:00

In honor of St Patrick's Day I decided to make the Bailey's Fudge Cake from Not Quite June Cleaver. I left out the nuts and we actually ate it while it was still warm and it was delicious! Kind of boozy but if you like Bailey's it was perfect. Follow the link if you want, I think it is a must try:)

Marmalade

2010-03-12T07:18:00.000-08:00

I love marmalade, it can't be just any marmalade though it has to have finer bits of peel and a real acidic flavor. I don't admire the jarringly sweet heavily laden peel versions and this is a great one. I have always relied on my step mom Mary to donate her citrus marmalade to my cause and I have never made the jump to making it on my own but this time I did and it turned out really good.

I used a recipe off of the pectin box but changed it to using 3 oranges, 2 grapefruits and 2 lemons and I made up the measurements they call for with those instead. I also chopped the peal in my food processor so it is nice and fine and when I peeled it off I used my peeler so it made thin translucent strips of peel. Not only a aromatic exercise of pretty as well. It is great warm and glazed on white meats but yummy on toast in the morning with coffee!

Sweet and Sour Meatballs

2010-03-09T15:36:00.001-08:00

Sweet and Sour Meatballs

1/2 lb ground beef
1 Tbs Dijon mustard
1 egg yolk
1/4 tsp salt and pepper
1 tsp Italian seasoning
1/2 c rolled oats
2 Tbs olive oil

In a small bowl combine all ingredients until just combined. Form into 1 inch meatballs and fry in a large skillet in the olive oil until all sides are golden. Remove and set aside.

1/2 c sliced carrots
1/2 c red bell peppers, sliced
8 oz can pineapple chunks, juice reserved
1 c orange juice
2 Tbs soy sauce
2 Tbs corn starch
1/4 tsp ground black pepper

In the hot skillet with the remaining oil left from cooking the meat saute the carrot and peppers until almost tender. While that is cooking stir together the juices, soy sauce, corn starch and pepper, set aside. Once the veggies are cooked put in the meatballs and the pineapple and warm through together for a minute. Stir in the sauce and continue stirring until it is thickened and glossy. Serve over white rice.

Birthday Cake

2010-03-09T15:28:00.000-08:00

So I had to post a picture of my pretty cake. I made it for a pre-birthday party and it was a box cake and I filled it with cherry pie filling and then frosted it and poured a ganache over the top but it was very tasty and just what I was wanting! Pie filling is a great way to go especially with a chocolate cake to keep it moist and help lighten things up. I am a Black Forest Cake fan and this was a good riff on that.

Hand Pies and an Easy Tart

2010-02-06T10:35:00.000-08:00

I decided to make a batch of pie crust and use all of it up to make a couple different recipes. A great way to use up leftovers and for me I always have jam around the house I can use up.

Pie Crust

2 1/2 c flour
1 tsp salt
1 tsp sugar
2 sticks cold butter, cubed
1/2 c very cold water

Mix the flour, salt and sugar in a food processor. Put in the butter and pulse until it is a sandy texture. Then as you keep pulsing add the water until it forms a bit of a ball and holds together when squeezed. Make into a disk and wrap in plastic wrap. Chill in the refrigerator for at least an hour then roll out.

Barbecue Hand Pies

1/2 of a pie crust recipe divided into two balls
2 cups cooked meat, cubed ( I used leftover pork)
1/2 c barbecue sauce
1/4 c milk

Preheat oven to 400 degrees. Roll out pie crust and cut into a even circle. Place half of the meat on one side of each circle and top with 1/4 c barbecue sauce. With a brush put the milk around the edge of the dough and fold over to make a half circle. Press out the air from under the dough and seal closed and crimp the edges. But vents in the top and bake for 20-30 minutes until browned.

Strawberry Blueberry Tart

1/2 recipe of the pie dough split into two pieces one a bit bigger than the other
1/2 pint jam or jelly
1/2 c blueberries

With the larger piece of rolled out dough line a small 6-8 inch tart pan. Spread the jam or jelly in the pie crust and spread out to cover it evenly. Sprinkle with the fruit and then top with lattice crust. This is done by rolling out your smaller ball of dough and then cutting into 1/2 inch strips. I lay all of the strips going one direction and then fold back every other one and place a strip in the opposite direction to form the lattice. Then repeat until the whole top is covered. Cut the excess off and press gently to seal around the edge. with a pastry brush brush the top with milk and then sprinkle with a little granulated sugar to give color and texture.

Bake in a 400 degree oven for 15 minutes and then lower to 350 for another 15 to 20 minuted until brown and filling is bubbly. Serve with a scoop of vanilla ice cream.

Chicken and Manicotti

2010-02-02T11:23:00.000-08:00

I was very excited to make some recipes out of my new "Mastering the Art of French Cooking" I got for Christmas. Thank you Jared! I started with a roasted chicken and it was very yummy basted with cream! With the leftovers I made the manicotti below and it turned out very tasty both times.

Chicken and Cheese

1 box manicotti shells
4 c marinara sauce or a jar of your favorite
1 pint cottage cheese
1 1/2 c chopped cooked chicken
1 c sliced mushrooms
1 Tbs olive oil
1/2 tsp basil
1/2 tsp oregano
1/4 tsp black pepper
1/2 tsp salt or to taste
1/2 tsp granulated garlic
1/4 c grated Parmesan
2 c shredded mozzarella

In a large pot of boiling salted water cook the pasta being careful not to stir too much or they will break. Cook until al dente and drain and rinse in a colander until cool.

In a medium skillet heat the olive oil and saute the mushrooms until browned and tender and set aside to cool slightly. In a medium bowl stir together the cottage cheese, chicken, mushrooms, seasonings, Parmesan and 1/2 cup of the mozzarella.

In a 13X9 baking dish place 1/2 c marinara in the bottom of the pan and spread around. Take a manicotti and stuff using a teaspoon with the filling mixture. Place on the bed of marinara and keep filling and lining your pan. Once you have them all stuffed and in the pan top with remaining sauce and sprinkle with last 1 1/2 cups of mozzarella.

Cover with foil and bake for 30 minutes until heated through and cheese is melted. If you like you can remove foil and bake another 5 to 10 minutes to brown the top.

Serve with salad and bread and it is a very hearty meal.

Cream of Potato Soup

2010-01-24T08:53:00.000-08:00

I was under the weather a while back and this soup always sounds good when it is cold outside or your not feeling great. It is creamy and rich and very tasty!

Cream of Potato Soup

6 strips of bacon, chopped
1/2 medium onion, chopped
4 large baking potatoes, 1/2 inch cubes
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
1/4 tsp garlic powder
2 cups good quality stock
1 c cream
Sour cream, cheese for garnish

In a large soup pot cook the chopped bacon on medium until crispy. Remove the bacon with a slotted spoon to some paper towels and save for the garnish. Into the bacon fat saute the onions until slightly soft and then put in the potato. Cook until they are softened on the outside and they have a gloss to them. Season with the salt, pepper, basil, garlic and stir to combine. Let saute for a minute or two more and then pour in the stock. Bring to a simmer and them cover and lower heat to medium low for about 30 minutes until the flavors are blended and all of the ingredients are very cooked and soft.

Remove from heat and blend up. I use an immersion blender but you can do it in batches in a food processor or blender. (Make sure you only fill the blender or food processor half full or it will overflow hot liquid.) Once you have it blended return it to your pan and stir in the milk. Warm through a bit on medium low.

Serve with sour cream, cheese and bacon bits on the top.

Peppermint Marshmallows

2009-12-21T13:30:00.001-08:00

Peppermint marshmallows are one of our holiday favorites and I made a double batch this year just so we have plenty!

4 envelopes of unflavored gelatin
1 1/2 c water
3 c sugar
1 1/4 c light corn syrup
1/4 tsp salt
1/2 tsp peppermint extract
red paste food coloring
powdered sugar

Oil a 13X9 baking pan and line with foil and then oil the foil well.

In the bowl of an electric mixer soften the gelatin in 3/4 c water. In a heavy saucepan combine the remaining 3/4 c water, sugar, corn syrup and salt. Bring to boil and stir constantly until it reaches 234 degrees on a candy thermometer.

With the whisk on the mixer at full speed drizzle the sugar syrup slowly into the gelatin and then beat on high for 15 minutes until very stiff. Put in peppermint extract and food coloring paste until you get the desired color. Mix until combined and then pour into the prepared pan. Let set for 24 hours until firm and slightly dried.

Prepare a board covered in powdered sugar and invert the marshmallows and then cover the other side with more powdered sugar. With a sharp knife cut into squares and roll the cut sides in more sugar. Store in a air tight container or plastic bag. Best in the first week or so but will keep for much longer.

I will often dip them in chocolate for a little extra sweetness.

Turkey Enchiladas

2009-12-20T17:39:00.000-08:00

Right after Thanksgiving I made this gorgeous turkey and I froze the leftovers and tonight I made my favorite enchiladas. I am very excited for dinner tonight. I have been quite the slacker on the blog front but I am back in business now and will be posting more often for sure.

Turkey Enchiladas

8 flour tortillas

14 oz of your favorite enchilada sauce

2 c chopped, cooked turkey

1 c shredded cheese

1 c sour cream

Preheat oven to 350 degrees and spray non stick spray in the bottom of a casserole dish. In a large skillet warm up the enchilada sauce and make your assembly line of all of your ingredients. You can use beef, pork, chicken whatever you like just make sure it is cooked and cubed into bite sized pieces.

Once the sauce is warm take a tortilla with tongs and dip it in the warm sauce until covered. Let the excess sauce drip off and place on a plate and fill with a handful of meat and top with a sprinkling of cheese. Roll up and place in the pan. Keep doing this until you have all of your tortillas filled and placed in the pan. With the leftover sauce in the pan whisk in the sour cream until it is blended together and a pretty pink color. Pour over the enchiladas and cover loosely with foil. Bake for 30 minutes and then remove the foil and bake for 10 more minutes. Serve with additional sour cream and a salad and you are all set! Enjoy.

Pork Hash

2009-11-21T15:56:00.000-08:00

Jake and I went to a fabulous restaurant a while back and had a pork hash that was wonderful! I kind of recreated the essence of it here and I really liked how it turned out. It is a great use for leftover pork roast.

Pork Hash

1 Tbs butter and 1 Tbs olive oil
1 1/2 -2 cups chopped pork roast
1/4 lb brussel sprouts, sliced thinly
1 small sweet potato, chopped
5 crimini mushrooms, chopped
2 drops truffle oil
4 eggs, poached
hollandaise sauce
dill for garnish

Melt the butter into the oil in a large skillet over medium heat. Saute the brussel sprouts and sweet potato until starting to get tender. Add the mushrooms and cook until lightly browned and tender. Toss in the pork and heat through. Season to taste with salt and pepper and add the truffle oil. Serve topped with the poached eggs and hollandaise sauce and sprinkled with dill. Enjoy!

Hollandaise Sauce

I use this recipe of hollandaise sauce it is all assembled in a blender and goes together really quickly.

3 egg yolks
1-2 Tablespoons freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp freshly ground pepper
1 stick butter, melted and hot in a saucepan

In your blender place the egg yolks, lemon juice, salt and pepper and turn on the blender. Slowly drizzle in the butter very slowly until it is all emulsified and thickened. Serve immediately.

Savory Breakfast Bread

2009-11-16T14:00:00.000-08:00

So I am back at it with Friday Baking with Not Quite June Cleaver. I took a bit of a hiatus due to being busy but I made the breakfast bread this weekend and I had some this morning with a cup of coffee and it was good. Kind of a different recipe than I have made before but it turned out very savory and filling.

Savory Breakfast Bread

2 cups all-purpose flour
2 1/4 teaspoon baking powder
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped chives
1/3 cup chopped red peppers
9 eggs
1 cup soft butter
3 tablespoons mustard
1 1/2 cups chopped ham
2 cups Gruyere cheese
1/2 teaspoon ground pepper

In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8×4 loaf pans. Bake in a 375F oven for 30 – 35 minutes. Allow to cool for 10 minutes then remove from pans.

I made mine in a 13X9 pan and it took about 35 minutes as well. I would also beat the butter and the mustard and then add the eggs to combine. The butter didn't mix in as well with the eggs in all at once.

No Bake Candy Cookies

2009-11-15T09:13:00.000-08:00

I realized it has been a long time since I have posted anything! I looked at my camera and I have a bunch lined up but just have not had a moment lately to put any of them up. Here is one I took on a recent camping trip. My grandmother had it in her recipe box and they are always a stand by for me when I need something sweet or need to take a cookie or something to a party.

No Bake Candy Cookies

2 c sugar
1/2 c milk
1/2 c butter
1/4 tsp salt
3 c old fashioned oats
1 c chocolate chips
1 tsp vanilla

In a saucepan, combine sugar, milk, butter and salt. Bring mixture to a boil over medium high heat stirring constantly. Boil one minute then remove from heat. Add oatmeal, chocolate chips and vanilla. Stir until completely combined and chips are melted. Drop by tablespoonful on to wax paper. Let cool and then store in a cool place in a tightly sealed container.

Sausage and Butternut Fettuccini

2009-10-23T12:33:00.000-07:00

I have been working on this recipe for a little while and it is so tasty and just speaks of fall. I have made it before with homemade pasta but here I made it with store bought pasta. It is really good and I think it is a current favorite of mine.

Sausage and Butternut Fettuccine

1/4 c pecan pieces
1/4 lb Italian sausage
2 tsp sage leaves, sliced thinly and divided

1/2 of a butternut squash, cooked through and cut into 1 inch cubes
2 Tbs butter

1 lb fresh fettuccine

1/2 c pasta water reserved

I start out with a dry skillet over medium heat and toast the pecans lightly until they smell warm and nutty. Be really careful to keep moving the pan so they will not burn. Once they are toasted remove from the pan and set aside.

In the same hot skillet break up the Italian Sausage into small pieces and cook until browned and cooked through. Get the pasta water hot and get the pasta cooking and finish the sauce. Toss the squash and sage leaves into the skillet with the sausage and warm through. Add in the butter and a little pasta water if you need it to make a sauce. Season with salt and pepper to taste and then toss with your drained fettuccine.

Serve topped with the toasted nuts and enjoy! This will definitely warm you up and have it feel like fall.

Corned Beef Hash

2009-10-21T12:49:00.001-07:00

My favorite way to use leftovers is to make corned beef hash. It is really great for breakfast or a dinner as well. It is also a fairly simple thing to put together because most of the ingredients are made already if you made the corned beef and cabbage the night before, most of it is just assembly.

Corned Beef Hash

1 Tbs olive oil + 1 Tbs butter
1 c leftover cooked potatoes, chopped
1/4 lb sliced mushrooms
1/2 c chopped bell pepper
1 1/2 c chopped, corned beef
1 1/2 c of the cabbage, chopped
1/2 tsp Italian seasoning
salt and pepper to taste
4 eggs, poached

In a large skillet over medium heat melt the butter and oil together. Saute the potato, mushroom, and pepper until golden brown. Add in the corned beef, cabbage and seasoning and heat through. In the mean time poach the eggs and serve over the top of the hash.

Corned Beef and Cabbage

2009-10-15T20:23:00.001-07:00

Jake and I love Corned Beef. It is one of our favorite dinners and it leads into one of our second favorite meals with the leftovers..
I will normally stock up on the corned beef when St Patricks Day comes around and they have them on sale. I freeze them and then when we feel like having it I pull them out of the freezer. I have found that they are much harder to come by and more expensive just any time of year. This was one I had in the freezer and decided we were in the mood for some corned beef so I put one together today on my lunch break. It is an easy dinner because you just have to put it on and let it cook, then when I get home I put the cabbage in and it is really easy and hands off for the most part.

Corned Beef and Cabbage

1 corned beef, this one was 3 lbs
spice packet from the corned beef
2 12 oz beers of your choice
1 smaller head of cabbage, cut into wedges

Preheat your oven to 275 degrees. Rinse your corned beef off and place fat side up in a large lidded soup pot. Sprinkle with the contents of the spice packet and pour the beers over the top. Place lid on the pot and place in the oven. Bake for 4 hours. After the 4 hours have gone by take the pot out and place your cabbage in around the beef. Cover again and place in the oven and turn the heat up to 300 degrees. Bake for another 30 minutes until the cabbage is tender.

If you would rather not have the oven on when you are not home you can definately do this in a crock pot and just cook it all day instead of the 4 hours. I have done it this way and it works equally well.

Slice the meat and serve with the cabbage and a good mustard! We also like to eat this with some buttered boiled potatoes. Very satisfying, stay tuned for the best leftover use in the world in my opinion.

Pumpkin Oatmeal Cookies

2009-10-13T08:39:00.000-07:00

This week on Friday Baking with Not Quite June Cleaver I made Pumpkin Oatmeal Cookies. I of course tweaked it a bit and added chocolate chips instead of the raisins because I am not really a raisin in my cookie fan. They turned out good and are a fun twist on the regular oatmeal cookie. A good one to try out for sure.

Pumpkin Oatmeal Cookies

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar
1 /2 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoons nutmeg

1 teaspoon salt

3/4 cup shortening, or softened butter
1 3/4 cups rolled oats
1 egg(beaten)
1 cup canned pumpkin
1 cup raisins or craisins (I used 1 c chocolate chips instead)

1/2 c pecans (optional)

Preheat oven to 400 degrees.

In a mixing bowl, stir together flour, sugars, baking soda, cinnamon, nutmeg and salt. Add shortening and stir until mixture is crumbly. Stir in egg, pumpkin, oats and raisins or chocolate chips and nuts if you like. Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake 12-15 minutes or until beginning to brown around the edges and dry in the center.

Beef and Barley Soup

2009-10-10T08:37:00.001-07:00

I love beef and barley soup and have always wanted to make it from scratch. So I got it in my head that I needed to come up with a beef and barley soup recipe. I think it turned out really good and I threw it together when I got home and then let it simmer while I mowed the lawn and when I was done so was it. We had some garlic toast with it and it was a satisfying meal on a cool fall evening.

Beef and Barley Soup

2 Tbs olive oil
2 ribs celery, chopped
2 large carrots, peeled and chopped
6-8 mushrooms, halved and sliced
1 c pearl barley
2 c chopped cooked beef, I used leftover roast
1-14.5 oz can diced tomatoes
5 c beef stock
1 tsp herb de provence
1/4 tsp garlic powder
1 1/2 c green peas

In a soup pot or dutch oven heat the oil over medium heat and saute the celery and carrot about 5 minutes until starting to soften. Stir in the mushrooms and let them cook a few minutes until getting opaque. Stir in the barley until it is coated with the oil and let it toast slightly until you can smell a warm nutty scent (About 2 minutes).

Then stir in the remaining ingredients except for the peas. Bring everything to a simmer and turn heat down to low. Let cook for about 60-90 minutes until the barley has bloomed and it tender. You may need to add some water or beef stock at this point if it has absorbed a lot of the liquid to make it the consistency you like for your soup. Stir in the peas and let them cook for 5 minutes and then serve.

Savory Breakfast Scones

2009-10-08T22:42:00.000-07:00

This week on Friday Baking with Not Quite June Cleaver I made Savory Breakfast Scones. They were very good and tasted great warm out of the oven for breakfast. I split up the work and cooked the bacon and shredded the cheese and measured out the dry ingredients the night before and then when I woke up I finished them and we could have them hot and fresh. It is definitely a good one to take on a camping trip or something like that!

Savory Breakfast Scones

3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
1 1/2 cups grated Cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1 inch pieces
3/4 to 1 1/2 cups buttermilk
1 large egg
2 tsp water

Preheat oven to 400. use a full tablespoon for a wonderfully peppery background or reduce by 1 tsp for less pepper flavor.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.
Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

Dried Pears

2009-10-05T20:53:00.000-07:00

Dried Pears

We had some extra pears on our tree this year and I decided to dry them. Jake and I both like dried fruit and I have made them before and we liked them.

First I peeled and cut the pears in 1/8ths. Then I soaked them in acidulated water so they don't get brown. Place them on the racks of a food dryer or on racks in a low oven. I set my dryer at 145 degrees but I have done it in the oven on the lowest setting and it works well. You just do it for less time. They take about 12 hours to dry completely so they are chewy and not too moist.

Store in a air tight container for several weeks.

Pumpkin Rolls

2009-10-01T19:16:00.000-07:00

This week on Friday Baking with Not Quite June Cleaver I made Pumpkin Rolls. They were very good warm and then we had them as a breakfast sandwich this morning. Very good!

German Pancakes

2009-09-27T10:50:00.001-07:00

This is one of our favorites for breakfast on weekends. On menus they will also be called a Dutch Baby. My mom always made these for us and they are always so good and not too heavy for a breakfast option. You can make them in either a cast iron/oven proof skillet or in pie plates. Jake and I like them a little softer and less crispy on the bottom and edges so I use pie plates. Either way is very good and whatever is more convenient works just as well.

German Pancakes

2 Tbs butter
3 eggs
1 Tbs sugar
1/2 tsp salt
3/4 c milk
3/4 c flour
Lemon and powdered sugar for garnish

Preheat the oven to 425 degrees. In your 2 pans or pie pates place a tablespoon of butter in each and place in the hot oven until melted and starting to brown. While the pans are in the oven take a medium mixing bowl and beat the eggs, salt and sugar until fluffy. Alternating wet and dry add in the milk and flour to the eggs in 3 additions each. Mix thoroughly until combined. Once the butter is ready take the pans out of the oven and swirl the butter around the pans to coat all surfaces. Pour 1/2 of the batter in each of the pans while still hot and then put directly into the oven. Bake about 15 minutes until browned on the edges and pancake is set. serve with lemon juice and powdered sugar. Mom would sometimes serve them with your favorite jam or fruit dressed with sugar and cinnamon.

Enjoy!

Lemon Sables

2009-09-24T22:11:00.000-07:00

I made the Lemon Sables for this week on Friday Baking with Not Quite June Cleaver. They were good and taste yummy with a hot cup of tea. I do like something lemony and these hit the spot!

Caramel Apple Pecan Pie

2009-09-23T13:51:00.000-07:00

This is actually a recipe from last week on Friday Baking with Not Quite June Cleaver . I had to try it since I couldn't during the time frame and I had the ingredients and everything. I have kind of been out of my routine the last week or so but I am getting back on track and thought this would start it up for me:) It is really good. Quite sweet and rich but was yummy with vanilla ice cream!

Cranberry Macadamia Cookies

2009-09-09T20:10:00.000-07:00

This week for Friday Baking with Not Quite June Cleaver I made the Cranberry Macadamia Cookies.
I sliced them a but too big I think and would probably go half the size in the future but they tasted very good. My coworkers at worked enjoyed them. They were tasty with a nice cup of coffee mid morning.

Lemon Cordial

2009-09-05T21:28:00.001-07:00

I make some kind of cordial each year and I have been wanting to make lemon for a while now and I tried it last year and it didn't turn out. This year I tweaked it a little and it worked perfectly and I am very excited! In the past I have made cherry, blackberry, loganberry, you name it but never have ventured out of that kind of category of fruits. They are fun in general to make and don't take a lot of work. You have to put it together and then 6 weeks later you have the finished product. I have heard some fun things with making spice flavored liqueurs and I may do that next. They don't steep near as long due to the strength of the spices so it will be more instant gratification but I thought I would post this to show.

They say you should use wax free lemons if you can. It doesn't meld correctly I guess if they are waxed. I was fortunate to get some lemons from a relative who has a tree for this batch. Thank you Valerie!

Lemon Cordial

You can use this formula for any fruit really the safer ones to try are a little sturdier like berries and cherries etc. Once you have it made it is great in Lemonade, on the rocks, in trifles, over ice cream the list goes on and on.

You need a clean lidded jar, it can be quart jars or larger. I find that it works faster and easier if you use large mouth quart jars.

In the bottom of your clean quart jar pour 1 c white sugar in the bottom.

Fill the jar the rest of the way with the fruit of your choice and leave a 1 inch head space.

Top with Vodka just until all of the fruit is submerged. You don't have to use a really expensive vodka, it will be flavored quite strongly with the fruit but I use a middle of the road brand.

Place the lid on tightly and put it somewhere to steep. I put it in my pantry. Turn the jar back and forth once a week until the sugar is completely dissolved. Normally takes 6-8 weeks. Don't shake the jar vigorously as you will combine too much sugar to the alcohol at once.

Once the sugar is dissolved strain out the fruit in a sieve and put it in clean jars or bottles. You can store it at room temp or in the fridge or freezer. It makes great Christmas gifts!

Fresh Apple Cake

2009-09-02T12:36:00.000-07:00

I decided to go ahead and try the other recipe for Friday Baking with Not Quite June Cleaver. It is the Fresh Apple Cake. I modified it a bit by making it into muffins because I am a total muffin freak. It worked out okay, probably turns out better in a cake form but they were tasty and a bit gooey anyways. They taste a lot like the raw apple cake my grandmother used to make.

Chocolate Zucchini Cake

2009-09-01T07:58:00.001-07:00

Chocolate Zucchini Cake

My stepmom Mary gave me this recipe years ago and it is one of my favorites. I entered it at the fair one year and it won best cake at the fair so it is proven for sure. It is really moist and fairly light and is a great way to use up the zucchini that is in surplus this time of year. Hope you enjoy it!

1/2 c margarine or butter
1 3/4 c sugar
1/2 c oil
2 eggs
1 tsp vanilla
1/2 c buttermilk
2 1/2 c flour
4 Tbs cocoa
1 tsp baking soda
1/2 tsp cinnamon
2 c shredded zucchini
1/2 c chocolate chips
1/2 c chopped nuts

Preheat oven to 325 degrees. Cream margarine, oil, sugar, eggs, vanilla and buttermilk together until well blended. Sift the dry ingredients together and then mix into the wet ingredients on low speed. Stir in the zucchini until mixed in. Oil a 13X9 inch pan and pour the batter into the pan. Smooth out and sprinkle the nuts and chocolate chips over the top. Bake in the preheated oven for 45 minutes until a toothpick somes out clean.

Pot Roast with Apples

2009-08-31T21:46:00.000-07:00

This week on Friday Baking with Not Quite June Cleaver I made the Pot Roast with Apples. I have to say it was a nice change of pace and it turned out very well. I enjoyed the added spice and it went really well with mashed potatoes. Definitely one I will make again.

If you are looking for a good recipe to try that is a little different you should give it a shot.

Havarti Stuffed Chicken

2009-08-20T20:54:00.000-07:00

This is like a Chicken Cordon Blue but I changed it a bit to have a different crust and a Dill Havarti that I really enjoy. It really adds something and I love how it turns out. This time I served it with stir fried veggies and some roasted potatoes. Makes a very nice dinner and just takes a bit of prep and you are good to go.

Havarti Stuffed Chicken

2 boneless skinless chicken breasts, pounded out

3 Tbs butter, melted in a shallow dish
3/4 c bread crumbs
1/4 c Parmesan cheese

1/4 tsp salt and pepper
2 slices good quality ham
2 sticks of cheese, preferably Havarti or Swiss

Preheat oven to 400 degrees. Between two pieces of plastic wrap place the chicken breasts and pound them out so that they are a unified thickness and will be better for rolling up. In a shallow dish combine the bread crumbs, Parmesan, salt and pepper. Place the meat and cheese on what would be the non skin side of the chicken and roll it up narrow end first. Secure with a few toothpicks and place in the butter. Once the roll up is coated with butter, turn it in the bread crumb mixture and place in a pie plate. Drizzle the remaining butter over the chicken breast and put in the oven for 30-40 minutes until golden and done through. Remove the toothpicks and serve with your desired sides.

Chow Mein Haystacks

2009-08-13T12:40:00.000-07:00

Chow Mein haystacks remind me of my childhood. I remember them well and like them a lot still. I have made it my own with a lot more going on and I like the flavor combination. They do have to be refrigerated until you eat them because they get soft really fast and can be quite messy but nothing wrong with that sometimes!

Chow Mein Haystacks

1 1/2 c chocolate chips
1/2 c butterscotch chips
1/2 c peanut butter
3 c chow mein noodles
2 c mini marshmallows

In a large bowl pour both kinds of chips in and microwave at 45 second increments until they are pretty well melted. Stir them together until smooth and then stir in the peanut butter. Once that is all combined pour in the chow mein noodles and then marshmallows and stir until thoroughly covered. Prepare a cookie sheet lined with a silicone mat or waxed paper and then spoon out dollops of the mixture with a teaspoon. Space them out a bit but they won't spread so you can put them pretty close together. This should make about 2 dozen depending on the size of the candies. Place them in the refrigerator for about an hour until set and then keep stored in an air tight container in the fridge.

Salisbury Steak

2009-08-12T19:26:00.000-07:00

So I have a version of Salisbury Steak that is super yummy. My dad always made a version of this with venison and I love it! Jake and I have it quite often and it is my favorite way to eat game meat. You can definitely use beef or another protein. I have used chicken and pork before so the sauce is very versatile.

Salisbury Steak

2 Tbs olive oil
1 lb stew meat or steak
1/2 c flour
salt and pepper to taste
1/2 lb mushrooms, sliced
1 can cream of mushroom soup
2 Tbs Worcestershire
1/2 c coffee
1/2 c water
1/4 tsp black pepper
potatoes or pasta cooked to your choice

In a large skillet heat the olive oil over medium heat. Season and toss the meat in flour to coat and cook in batches until brown in the hot pan. Once you have the meat browned toss in the mushrooms and cook for a couple minutes until lightly carmelized. Into the skillet add the can of soup, coffee, water, Worsestershire and pepper. Stir until combined and then stir in the meat. Turn the burner down to low and cover. Simmer for about an hour and serve over pasta or potatoes.

I have made this in the crockpot or put it in a pan and baked it at a low heat for a longer period of time if you need to have something to set and cook for a while. It can be changed depending on what you have on hand and how much time you have to devote. Enjoy!

Pasta Primavera

2009-08-07T13:09:00.000-07:00

So this is my version of pasta primavera. I do add meat to it and do a balsamic sauce and it is pretty tasty. I love it because it can become any version you like based on what you have in the fridge. I normally have the basic main ingredients and then the veggies vary depending on what I have and what time of year it is.

Pasta Primavera
1 lb pasta of your choice (I like rotini or penne)

2 Tbs butter or olive oil

1 small zucchini

1/2 bell pepper, sliced

4 mushrooms, sliced

1/2 lb spinach cleaned and torn to pieces

1/2 pound turkey kielbasa, sliced

1/4 c balsamic vinegar

1/2 tsp salt or to taste

generous grind of black pepper

1/2 tsp Herb De Provence

In a large pot get the water boiling and start cooking the pasta. In a large skillet cook the zucchini, bell pepper, and mushroom until tender. Toss in the kielbasa and cook until golden brown. Throw in the spinach and cook just a few minutes until it is wilted. Now you add in the seasonings and the balsamic vinegar and let it coat all of the veggies and meat. You can at this point add a little pasts water or tap water to thin it out a bit so there is some juice to the sauce. Then toss in your pasta to coat. Serve with a salad and some bread and enjoy! This is a really quick meal and it is very tasty. You can also change it depending on the meat and the veg you have and it turns out nice. I have put little cubes of cheese in it at the end so they get a little gooey and that is great as well.

Unbelievable Chocolate Cookies

2009-08-06T22:47:00.000-07:00

This week on Friday Baking with Not Quite June Cleaver I made Unbelievable Chocolate Cookies. They turned out nice and chewy and extremely chocolaty! I didn't have all semi sweet so I melted bittersweet chocolate and the chips that go into it were the semi sweet. My bottom element went out in my oven so I made the dough and traveled to my very sweet neighbors house and baked my cookies. Thank you to Lyn! Oh the dedication I have to baking...

Unbelievable Chocolate Cookies

8 ounces semisweet chocolate, roughly chopped

* 4 tablespoons unsalted butter

* 2/3 cup all-purpose flour, spooned and leveled

* 1/2 teaspoon baking powder

* 1/2 teaspoon salt

* 2 large eggs

* 3/4 cup packed light-brown sugar

* 1 teaspoon vanilla extract

* 1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Side Pork

2009-08-06T22:34:00.001-07:00

We went camping last weekend and I have to share the joy of side pork. Many people haven't had it or heard of it but I absolutely love it and it isn't a camping trip or a special breakfast without it. Side pork is raw bacon, no smoking or curing and you have to bread it in flour and seasoning and fry it in oil. It is not the healthiest thing but it gets somewhat crispy but with more of a pork flavor than the smokiness of bacon or a cured meat. a real tasty treat.

Above are some shots of the spread we had for breakfast. Nothing like getting up being by a beautiful lake and having fresh coffee and breakfast. We had the side pork with french toast served with syrup and peanut butter. Delicious!

You should really try out side pork sometime. It can be hard to find but some of the better stocked grocery stores have it and I have been able to request it in at some stores that don't keep it in stock.

Fish Tacos

2009-07-28T16:10:00.001-07:00

Every year about this time my Dad and Mary go over to the coast and get tuna and we can it. I always like to take some of the nicer parts and make some dinners out of it and then I preserve the rest. It is really the biggest difference to can the tuna yourself. It is not mushy at all and I will never go back to store bought if I can help it:)

Last night I made fish tacos with the tuna and it turned out pretty darned good. I have made it with several different kinds of fish. You can really use just about anything you like. I have made it with cod, halibut, flounder and the tuna of course. I have also had them in restaurants using salmon so it really runs the spectrum on what kind looks good and fresh.

Fish Tacos

This recipe is really subjective to how many you are making. I will use the portions I would do for Jake and I and you just add to it based on having more portions. It is like most of my dinners kind of a formula more than a recipe..

1 lb of fish, cut into 1 inch wide strips or chunks
1/2 cup milk or half and half
salt and pepper to taste
1/2 cup flour
3 Tbs canola oil

1/4 cup sour cream
1/2 tsp southwest seasoning or could use a little cayenne and mostly paprika
1 tsp lemon juice

To serve:

6 corn tortillas, warmed in the oven if you like
mango salsa (See below)
shredded lettuce or cabbage (whatever you prefer)
cilantro leaves (optional)

In a shallow bowl or pie plate combine the milk or half and half and the salt and pepper. Put the fish in the milk and marinate it for as long as you have15-2 hours is fine.

In a small bowl combine the sour cream, seasoning and lemon juice and place in the refrigerator to meld the flavors.

I normally get all of the accompaniments together and let the salsa set while the fish is soaking and then I can pull it all together quickly when the fish is done. In a medium skillet heat up the oil over medium heat. In another shallow dish put in the flour and piece by piece dredge the fish pieces in the flour and put into the hot oil. Fry 2 minutes or so on the first side and then a minute or so on the second side until they are nicely browned and done through. If you have thick pieces or a dense fish it may take a bit longer. Once the fish is done remove it to a paper towel lined plate and serve with your accompaniments.

Mango Salsa

1 small can tid-bit pineapple, can use fresh if you have it
1 mango chopped
1/2 jalapeno pepper, chopped
dash of salt
1 Tbs lemon or lime juice

In a small bowl combine all ingredients and stir well. Cover and refrigerate at least 30 minutes for the flavors to come out.

I normally set it out as you see above and you can compile your own tacos. I like a smear of the sour cream and then a couple pieces of fish topped with the salsa, some cilantro and lettuce. With some chips and guacamole or sliced jicama it is a cool summer dinner and oh so tasty with a cold beer!

Blueberry Coffee Cake Muffins

2009-07-26T22:21:00.000-07:00

These Blueberry muffins are more of a cake like muffin. I modified it from The America's Test Kitchen Family Baking Book on a plain muffin recipe they have. I made mine in a jumbo silicone muffin cup but you can definitely fill a regular sized muffin tray lined with cupcake papers.

The really nice thing about this recipe is that it is all done in the food processor making it quick and easy! You could do it by hand with a pastry blender and spoon if you want a work out:)

Blueberry Coffee Cake Muffins

1 cup granulate sugar
1 1/2 cups flour
1/2 cup packed dark brown sugar
1 Tbs cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking powder
1 1/2 sticks unsalted butter, chilled and cut into pieces
3 eggs
1/2 c plain yogurt or sour cream
1 1/2 c blueberries dusted with 1 Tbs flour

Preheat oven to 350 degrees and oil or place the liners in your muffins cups/tin.

In the bowl of your food processor pulse the white sugar, 1/2 cup flour and 1/4 cup brown sugar together. Remove 3/4 cup of this mixture to a small bowl and whisk in the 1/4 more brown sugar and the cinnamon. Set aside, this is your streusel topping.

Put 1 c of remaining flour, baking powder, salt and baking soda in the food processor and pulse until combined. Now add the butter and pulse until it is like course sand. Add the eggs and yogurt an pulse again until combined.

Now transfer to a medium bowl and stir in the blueberries until just combined. With a ice cream scoop fill the muffin cups 1/3 full and then sprinkle a good covering of the streusel topping on the batter. Top with another scoop of batter to fill it 2/3-3/4 full. Top the batter with another generous sprinkling of the topping and you are ready for the oven. Bake for 20 until a toothpick comes out clean. I think mine took 25-30 minutes or so because the muffins were bigger.

Cool slightly in the pan and then turn out to finish cooling on a wire rack.

Glazed Salmon

2009-07-26T22:06:00.001-07:00

What was for dinner tonight you might ask? We had the glazed salmon above and it was quite good if I say so myself. I have been making this for a long time. My step dad Dan originally made this back in the day when I lived at home and I still make it and it is a good one. Thank you Dan!

To start out I always rinse the salmon fillet and then pat it dry with paper towels. Season with a bit of salt and pepper and top with lemon slices if you are planning to grill it. You can cook the salmon a number of ways. Dan always grilled it in a aluminum foil "pan" you folded up with double layers of foil and I still make it that way most of the time. I do make it in the winter though in the oven and broil it skin side up first for 8 minutes or so and then flip and cook until flaky.

While the fish is cooking take 2 cloves of garlic and chop it finely and place it in a small bowl. In the bowl add 3 Tbs of sweet cream butter and cook in the microwave for 45 seconds until melted and you can smell the garlic well. Stir in 1/4 cup brown sugar until it makes a thin paste. Let sit until the salmon is done and then top it with the sauce when you plate it and the fish is still hot. The sauce will melt into the salmon and become more of a glaze.

Enjoy! This is a simple recipe but tastes like it takes a lot more effort.

Cream Wafers

2009-07-23T21:29:00.000-07:00

This week on Friday Baking with Not Quite June Cleaver I made Cream Wafers. They are a flaky, creamy treat and they turned out well I think and very pretty. I agree that they would be very tasty with coffee! You should really go to the link above and get this recipe.

I am normally not a fussy cookie person but these cookies were pretty painless if I do say so!

Breakfast Burritos

2009-07-21T17:59:00.000-07:00

So I love to make breakfast burritos. They are pretty quick to put together and the beauty is that you can make a bunch at once and then freeze them. All you have to do on a morning before work is cover one with a paper towel and zap it for 45 seconds, get out a little salsa to serve with it and you are good to go! Very satisfying I must say.

Breakfast Burritos

1 12 oz package of Chorizo

1 lb breakfast sausage (you can use all breakfast sausage if you prefer it very mild)

4 medium potatoes, peeled and chopped

4-6 large Crimini mushrooms, chopped

6 large eggs, beaten

salt and pepper to taste

2 cups shredded cheese

18 or so medium flour tortillas

Preheat the oven to low - 200 and place the tortillas in foil wrapping and place in the oven to get warm and soften. In a large non stick skillet cook the Chorizo and sausage until cooked through and broken up into small pieces. Next add the potatoes and mushrooms and cook over medium-low until they are tender and cooked through. Pour in your beaten eggs and stir occasionally until the eggs are mixed throughout and scrambled together. Season with salt and pepper to taste.

I find it easiest to make an assembly line so have your tortillas, then your skillet, then you cheese and have your freezer bags ready as you finish them. In your tortillas scoop about 1/4 cup of filling in each one and top with a sprinkling of cheese. Fold up the bottom of the tortilla and then then sides. Place in your freezer bag and then keep going until you have them all filled and packaged.

You can make this on a smaller scale of course just for breakfast and you can also make some for breakfast and then compile the leftovers for the freezer. That is what I usually do. Just make sure you put them in the oven for a little while to melt the cheese and heat them together a bit for best results. Enjoy!

Strawberry Cheese Blintzes

2009-07-16T11:40:00.000-07:00

Jake and I love to have blintzes for breakfast on the weekends. It is a kind of indulgence that tastes so good and is sort of a mix of richness and clean fruit flavors. With a little bacon on the side it is perfect! It is an involved recipe but is a fun one to do on the weekend when you have time to do it and sip coffee as you are cooking.

Strawberry Cheese Blintzes

Crepes

2 eggs

1/2 tsp salt

1/2 tsp sugar

1 c milk

1 c flour

1 Tbs butter, melted

In a medium sized bowl beat the eggs with the salt and sugar until frothy. Alternating between flour and milk whisk in until both are completely combined into a batter. Once it is all combined whisk in the butter. In a crepe pan spray with non stick spray put a 1/4 cup of batter down on the pan and rotate until the pan is coated with the batter. Cook over medium heat until first side is golden and top is dry flip for just a couple seconds until dry on the other side and put in a warm oven on a plate to stay warm. Continue until the batter is gone and you should have about 8 or 10 crepes.

(You can use a small non stick skillet just make sure when you swirl the batter you cover only the very bottom of the pan.)

Strawberry Topping

In a small skillet place 1/4 cup strawberry jam or jelly and 1 cup of strawberries. I normally use frozen since they are generally out of season but if you have fresh you can definitely use them. Warm in the skillet until the jam is melted and the berries have softened int a sauce. Keep warm until ready to serve.

Cheese Filling

1 cup small curd cottage

2 Tbs low fat cream cheese

1 Tbs lemon juice

1/2 tsp vanilla

1 Tbs sugar

1/2 tsp cinnamon

In a small bowl mix together the cottage cheese and the cream cheese until blended together. Once smooth mix in the remaining ingredients and combine well.

Once all of the elements are ready take a crepe and put a tablespoon of filling in the middle of your crepe and fold over all side to make a little pouch. Continue with remaining filling and crepes and then put on the skillet one more time to seal the edges and hold them together. Place in the warm oven and let sit in there for 15 minutes to heat through your filling.

Serve two per person topped with the strawberry filling.

Raspberry Jelly

2009-07-16T11:11:00.001-07:00

There are beautiful raspberries in season and I recently bought a crate of them and made jelly. They were beautiful huge berries and made some really tasty jam. This isn't really a recipe but more of a little tutorial because the process was kind of fun to document. I used Ball fruit pectin and used their directions for the jelly.

Here are shots of the equipment out and ready. It is kind of interesting to see how red the juice is when you are just starting and how dark it gets once the sugar gets dissolved into it. I skimmed the foam off to make the jelly extra clear and nice in the jar. I saved it though and ate it on a PB&J and it was delicious.

Jelly really is easy to make, you just have to make sure that you keep everything really clean and wipe the jars really well so your lids seal well. Below you see some of the finished product. I normally make several types of jelly and jam in the season and I love it every time. Hope you try making some. There is just something so nice about grabbing a jar of nice jam you made yourself in the middle of the winter!

Beer Bread

2009-07-15T17:06:00.000-07:00

This week on Friday Baking with Not Quite June Cleaver I made beer bread. It was quite yummy and Jake and I ate it warm out of the oven with chili and soup.

It was a really simple recipe and I was able to throw it together quickly and have fresh bread. Will definitely work it into the repertoire!

Beer Bread

Preheat oven to 375.

3 cups flour (spoon into measuring cup…don’t dip and measure!)
1 tsp salt
3 tsp baking powder
3 TBSP sugar
One 12 ounce bottle or can of beer ~ light or dark
1/2 cup melted butter

Mix dry ingredients and beer. Pour into a 9″ loaf pan you sprayed with cooking spray. Pour melted butter over the batter. Bake 1 hour. Cool slightly in the pan and remove loaf from pan and let cool at least 15 minutes before cutting. This is a fairly crumbly bread but it is so tasty!

Terriyaki Shish Kabobs

2009-07-11T23:18:00.000-07:00

Shish Kabob anyone?
So I have been working on these shish kabobs for a while and I think I have got it right. The marinade is very good and really soaks in and flavors the meat nicely.

Terriyaki Shish Kabobs
½ cup soy sauce
2 tablespoons sugar
2 tablespoon lemon juice
2 cloves garlic smashed
½ tsp black pepper
1 lb round steak/cubed

In a pie plate, combine all ingredients but the steak and stir well to combine. Toss the steak in the marinade and cover with plastic wrap. Refrigerate for 1-5 hours. Remove from refrigerator and put on skewers and grill on high heat for 10 minutes on first side and 5 minutes on second side. Longer if you have thicker pieces of meat.

Serve with rice and side of your choice.

Green Beans with Mushrooms

A yummy side to cook along with the shish kabobs on the grill!

1 lb green beans, snapped and to your size preference
5 large crimini mushrooms, cut into bite size wedges

2 Tbs butter

1/2 tsp herb de provence (basil will work as well)

salt and pepper to taste

1 Tbs balsamic vinegar

Combine all ingredients on a large section of foil and bundle up tightly. Put on the grill when you start the meat and by the time the meat is cooked the beans should be just tender and mushrooms steamed to perfection. This would also work in a 350 degree oven for 15 minutes or so.

Soft Pretzels

2009-07-09T20:00:00.001-07:00

This week on Friday Baking with Not Quite June Cleaver I made the soft pretzels. I was torn as to which recipe to pick but I have never made pretzels before and thought it would be fun. I actually really had fun with it and they turned out really well! I am now thinking of what variations I could do on them, like a sweet version would be really good. I also enjoy jalapeno pretzels so I would love to try that out sometime. The possibilities….

I decided to add poppy seeds to mine with some salt since I like that and I am not as big of a salt fan. I also didn’t have pretzel salt so I used kosher and tried to wing it. They turned out good and tasted great hot out of the oven with some mustard! They were definately worth the effort to make and I will definately make them again.

Soft Pretzels
Makes 12

* 2 1/4 teaspoons dry active yeast (1/4 ounce)

* 1/4 teaspoon coarse salt

* 2 teaspoons sugar

* 1 cup warm water

* 3 cups all-purpose flour, plus more for surface

* 1/8 teaspoon cayenne pepper

* 2 tablespoons unsalted butter, softened

* Vegetable oil, for baking sheets

* 3 tablespoons baking soda

* 1 tablespoon pretzel salt

* Assorted mustards, for serving

Directions
1. Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.2. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.3. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.4. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.5. Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes.

Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.

Yummy Pot Pies

2009-07-07T18:43:00.000-07:00

Last night for dinner Jake was hungry for pot pie so I decided to put some together. They turned out really good and we both liked the individual portions. Served with a salad they were really yummy and we both enjoyed them.

Turkey Pot Pie

1 recipe of your favorite double pie crust recipe

(I prefer to use Martha Stewart's Pate Brisee)

1 turkey breast boned and cubed into one inch cubes

1/2 pound new potatoes quartered

3 carrots sliced into even pieces

6-8 mushrooms sliced

3 ribs of celery sliced

2 cups frozen green peas

1 family sized can of cream of chicken soup

1 cup half and half

1 tsp herb de provence

1/2 tsp cracked pepper

Prepare dpie crust and refrigerate for one hour. While the crust is cooling heat a large skillet and saute the potatoes first until they are tender, then add the carrot and celery and cook stirring for 5 minutes. Once they are getting tender add the mushrooms and the peas. Once they are warm through and nearly cooked through remove from skillet and set aside. Add a bit more oil if needed and saute the turkey until seared on all sides and no pink remains. Add the vegetables back in and stir to combine. Stir in the cream soup, half and half, herb de provence, and pepper. Turn on low heat and simmer while you roll out pastry.

I made 4 individual portions in oven proof bowls but you can also make it in a 9 inch pie size. Roll out your dough and line your serving dish of choice. Fill with the turkey filling and top with your crust. Cut vent holes and bake at 400˚ for 30 minutes for individuals or 45-60 minutes for a whole pie.

Serve hot and enjoy.

French Toast and 4th of July in La Pine

2009-07-07T11:07:00.000-07:00

Annual Fourth of July celebration

Each year we go to spend the 4th of July holiday with Jake’s family in La Pine, Oregon. We have a lot of fun and it is full of food traditions. We of course have to have Scott at the BBQ and do chickens as well as pork for the traditional Independence Day meal. This year for my contribution I did 6 dozen cupcakes of varying flavors, a green salad with strawberries and pear. I also made Crème Brule French Toast. It has become a bit of a tradition to make and it seems to be enjoyed by most. It is also a recipe you have to make and let refrigerate overnight so it works quite well for this type of situation. It also makes a wonderful Christmas morning option. You make it in a casserole dish and it forms the caramel sauce on the bottom so you dish it out and flip it upside down and it has its own syrup.

Once again we had a good time with family and we always look forward to seeing all of the family that we only get the pleasure of seeing once a year. We loved seeing all of you and look forward to next year and more food enjoyment!

Crème Brulee French Toast
2 cups Brown Sugar
1 cup Unsalted Butter
1 loaf French Bread, thick sliced
2 cups Half and half
8 Eggs
1 tsp Vanilla
1 tsp Cinnamon

1/2 tsp salt

In a saucepan combine the brown sugar and butter. Melt and stir constantly until the sugar is dissolved. Pour into the bottom of a 13X9 inch glass pan. Shingle the French bread in the pan over the caramel. Mix together the rest of the ingredients for the custard and pour over the top of the bread. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350˚ and bake for 30-40 minutes until browned and puffed. Cut into squares and flip over on plate and enjoy. Serve along with maple syrup as well if you wish for a little excess.

Sorry I have no picture of the french toast. I will hopefully add one soon. I left before it was actually served so I didn't get one. Enjoy!

Baguettes and Blueberry Pie

2009-07-02T09:41:00.000-07:00

For this week on Friday Baking with Not Quite June Cleaver I chose to make the baguettes as well as the Blueberry pie. We enjoyed the baguettes this past weekend warm with jam and then I made a bread pudding with the leftovers on Monday with dinner. It was very good! Jake really enjoyed it but he doesn't like the harder crust on a baguette but he enjoyed it hot out of the oven.

I made the pie to take with us on out 4th of July camping trip. I haven't tasted it yet but it looks very good! The edges got a little brown but oh well... I am sure it will still get eaten just the same!

Have a very Happy 4th of July!

Peanut Noodles

2009-07-02T09:34:00.000-07:00

So I have been thinking about starting a blog for a while and I wanted to incorporate food in it somehow. I saw that my college roommate Erika was doing Friday Baking with Not Quite June Cleaver and it gave me a perfect excuse to give it a shot. I want to also post recipes I create and things I try and like and post them here to share. I hope it is enjoyed and I can also use it as a collecting space for my recipe collection that is ever growing!

Last week Jake was away for the evening and I made one of my favorite new recipes which is a riff off of a Peanut Noodle Salad recipe I found on 101cookbooks.com. It is super tasty and I have changed it so that it is hot and tweaked the amounts subtly. Jake is not exactly a fan of tofu or Thai inspired foods so I tend to make it on my own to enjoy.

Thai Peanut Noodle Bowl

1 package Soba Noodles
4 spears of Asparagus cut into 1 inch chunks
1 baby bok choy sliced
½ cup cubed firm tofu
1/2 cup creamy peanut butter
1/4 cup white vinegar
drizzle of toasted sesame oil
1/4-1/2 cup hot water
¼ cup whole roasted peanuts

Bring a pot of water to a boil and boil the soba noodles until almost done. Then add in the Asparagus and Bok Choy, cook through and then drain and return to pan. Toss with tofu cubes lightly to incorporate. In a separate bowl combine the peanut butter, vinegar, sesame oil and hot water, mix until well combined and toss into the hot noodles and veggies. Plate and top sprinkled with the peanuts. This is a generous serving for one or two smaller portions.