Thursday, March 23, 2017
The kids wanted waffles, and I was out of cream, so I couldn't make their favorite Dutch honey topping, so I texted Mom for her caramel syrup recipe. She got back to me quickly, so I was able to whip it up in time.
Note: This foams up a lot! So use a large pot even though it makes about 2 cups of syrup. It almost boiled over in my 4 quart pot.
3/4 c. butter
1 1/2 c. sugar
2 Tbsp corn syrup
3/4 c. buttermilk
1 tsp baking soda
2 tsp vanilla
In a large pot mix all but the vanilla. Bring to a boil. Stir occasionally. Boil for 7 minutes. It will foam up.
Remove from heat and stir in vanilla.
Pretty simple, and delicious!
Wednesday, April 15, 2015
This recipe comes from my SIL Amy. She fixed it for us when we visited last year. It was amazing! We have made it several times since then. My cousin came to visit over the weekend and we served this. When she asked for the recipe I realized I hadn't ever posted it.
Chicken Tikka Masala
- 1 cup plain yogurt
- 1Tbsp lemon juice
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 1 Tbsp minced fresh ginger (or 1 tsp ground ginger)
- 3 boneless skinless chicken breasts, cut into bite-sized pieces
- In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, black pepper, ginger and salt. Stir in chicken, cover and refrigerate for at least one hour.
- 2 Tbsp butter
- 2 cloves garlic, minced
- 2 jalapeno peppers, finely chopped
- 4 tsp ground cumin
- 4 tsp paprika
- salt to taste
- 1 (8 oz) cans tomato sauce
- 2 cups heavy cream
- 1/2 cup chopped fresh cilantro
- Cook chicken on high in skillet until juices run clear
- Melt butter in a large heavy sauce pan over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken, and simmer for 10 minutes.
- Serve with rice and naan, and garnish with fresh cilantro.
Friday, February 20, 2015
This recipe was inspired by a dessert Aaron had at Epic in Wisconsin. They have the ingredients listed, but no recipe instructions. This one was pretty easy to figure out. Of course we scaled it back, and it still made a lot of servings.
A few notes:
- 1 lb walnuts, finely ground
- 6 oz sugar
- 4 oz butter, melted
- 2 lbs 6 oz chocolate chips
- 1 qt heavy cream
- 1/2 pomegranate
- dash of vanilla
- Pre-heat oven to 375 degrees. Combine walnuts, sugar and butter, mix well. Press into 10x15 pan with a lip. (half sheet)
- Bake for 10 minutes. Let cool completely.
- Pour chocolate chips into microwave safe bowl. Pour cream over top. Microwave at 50% for 30 seconds, then stir. Continue to microwave for 30 seconds at a time, stirring after each time, until completely melted. Mix in vanilla and a bit of pomegranate juice if desired.
- Pour over cooled crust. Spread evenly tapping the pan if needed to smooth out the surface. Set aside to cool and set up. About 2 hours
- When set, slice into several pieces. Place a pomegranate seed in the middle of each piece.
A few notes:
- we used the blender to juice about 20 seeds just slightly, and then put it through a fine mesh strainer to strain out the hard part of the seed. We added that to the ganache.
- You may also use a double boiler to melt the chocolate and heat the cream.
- We cut ours into about 35 pieces, and tried to give away as many as we could.
- Oh, and it's gluten free, but certainly not fat free :)
Tuesday, October 7, 2014
We had to be creative with all of the asparagus we aquired in June here's a great recipe.
Overnight Pickled Asparagus
Ingredients:Brine: (for about 4 quarts)
- 4½ cups water
- 4½ cups white distilled vinegar (5%)
- 6 small hot peppers (optional)
- ½ cup canning salt 3 teaspoons
- dill seed (or dill weed)
- ¼ teaspoon garlic powder
- 1 teaspoon dehydrated onion
1. Bring pan of water to a boil. Blanch asparagus by boiling for 90 seconds and then place in ice water to cool.
2. Once cool, pack asparagus into quart jars as tight as possible.
3. Bring water, vinegar, peppers (optional), salt and dill to a boil.
4. With jars tightly packed, pour hot brine over the asparagus, top with lid and allow to cool to room temperature.
5. Place in refrigerator and use within 2-3 weeks. Ready to eat within 24 hours.
We made this several weeks ago with some of the asparagus we froze back in June. It was delicious!
Cream of Asparagus Soup
Cream of Asparagus Soup
- 2 lbs of asparagus ends trimmed and cut into 1 inch pieces
- 1 cup diced onion
- 3 cups chicken broth
- 1/4 c butter
- 1/4 all-purpose flour
- 2 tsp salt
- 2 pinches ground black pepper
- 2 cups milk
- 1 cup sour cream
- 2 tsp lemon juice
- In a large saucepan, combine asparagus, chopped onion, and 1 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables (we used an immersion blender). Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Sunday, August 3, 2014
David wanted something other than the typical cookies or ice cream for dessert. So he searched the Mrs. Field's Best Ever Cookie Book and found this amazing recipe. I tweaked it a little to suit what we had. It was delicious! Very rich and creamy! I ran out of whipped cream, and didn't have any fresh mint, so we didn't have any garnish.
- 8 ounces semisweet chocolate, finely chopped (we didn't have any, so I used some Hershey's mint chocolate chips)
- 2 large egg whites
- 2 pinches cream of tartar
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup heavy cream, chilled
- 1/2 tsp mint extract
- 1/2 cup dark chocolate chips coarsely chopped
- Whipped cream and fresh mint for garnish
- Melt semisweet chocolate (either in a double boiler or in the microwave - 50% power, stir every 30 seconds) Set aside to cool slightly
- Meanwhile beat the egg whites with a pinch of cream or tartar, until stiff peaks form.
- In a small saucepan boil the sugar and water with another pinch of cream of tartar until it reaches 234 F to 240 F (soft-ball stage).
- With the mixer going, carefully pour the hot sugar syrup into the egg white to make a stiff glossy meringue. Fold the melted chocolate into the meringue to make chewy lumps.
- In a medium bowl, beat the heavy cream until soft peaks form. Add the mint extract and keep beating until stiff peaks form. Fold the chopped dark chocolate chips into the whipped cream. Spoon the mousse into individual dessert bowls or glasses, cover with plastic wrap and freeze until form, about 2 hours.
- Serve with whipped cream and fresh mint.
Wednesday, April 23, 2014
I was looking for something new on pinterest today, and found this recipe. I had almost everything. I didn't have jalapenos, or a can of rotel. So I used a can of diced tomatoes and a can of green chiles. I suppose the recipe as is would be a bit spicier. I also didn't have any more canned black beans so I had to cook some (the pressure cooker is so great for that), and it didn't get done in time to add while it was cooking, so I added it at the end. It still tasted great, and was already warm since it had just been cooked. I didn't have any fresh cilantro, but that would have been great!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.