Wednesday, October 30, 2013

Creamed Grits Casserole

This is the third Grits recipes I've posted on the blog.
It's like squash or corn or Mac and Cheese, I just can't seem to get enough. I couldn't even decide on one to post as a Best of the Best Recipe.

Creamed Grits Casserole:

1 1/4 C uncooked regular Grits
2 C Broth ( Chicken, Vegetarian Chicken or Vegetarian)
2 C Whole Milk
1 tsp Salt
1/4 tsp Cayenne Pepper
1/2 C (1 stick)  Butter, cubed
1 (10oz.) piece of Sharp Cheddar Cheese, shredded
1 (4oz.) piece of Smoked Gouda Cheese, shredded
2 eggs, beaten

In a saucepan:
Grits
Broth
Milk
Salt
Cayenne Pepper
Bring to a boil on medium high heat.
Reduce heat to low and simmer, stirring constantly 4 - 5 minutes
Until thickened
Stir in butter and cheeses until melted

Stir about 1/4 of the grits into the beaten eggs then add the mixture back int the grits pan.
Pour into a buttered 3 quart casserole dish.

Bake at 350 degrees for about 40 minutes or until golden brown on top and bubbling around the edges.

Let stand at least 5 minutes before serving.

Enjoy!
Peace in the Kitchen!




Dallas Morning News Taste Section 10/30/2013

I was excited to see the cover story today, Take a Shortcut to Mexico, and then I read the recipes and nothing looked interesting to me. That's unusual for a Texas cook. We love Mexican cuisine and our own creations of Tex-Mex cuisine. However, I was hoping to find something to post. I finally found something that intrigued me,  not Mexican but it sounds like something I would make. I created an original recipe for a Cranberry Rice Stuffing that I serve as a side dish at Thanksgiving ( Wild Rice and Orange Herb Stuffing). It's on the blog. This is similar but a bit different.

Cranberry Rice Stuffing

1/4 C uncooked wild rice
1/2 C uncooked long grain white rice
1/2 C dried cranberries
2 ribs of celery, chopped
2 green onions, finely sliced
1 red bell pepper, diced
1 C toasted, chopped pecans
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp grated orange or lemon zest
1/4 C cranberry juice
1 tsp honey
black pepper

Cook rices separately according to package directions.
Toss together and spread out on a cookie sheet pan to cool to room temperature.
Transfer to a bowl and add cranberries, celery, onion, bell pepper and pecans.

Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar.
Pour over rice and toss well.
Cover and refrigerate at least an hour for flavors to blend.
Taste for seasoning and add salt and pepper as desired.

Enjoy!
Peace in the Kitchen!


Cran - Apple Salsa

1 - 12oz. package of fresh cranberries or frozen  (thawed).
3 medium apples, peel, core, wedge
1 medium red pepper, cut into pieces
1 small onion, chopped
1/2 C sugar
1/3 C unsweetened apple juice
3 TBS fresh cilantro, chopped
2 TBS chopped fresh jalapeno
1 tsp lime zest

In a food processor:
cranberries
apples
red pepper
onion
process in batches until coarsely pureed

Transfer to a serving bowl, stir in:
sugar
apple juice
cilantro
jalapeno
lime zest
Refrigerate

Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Tuesday, October 29, 2013

Creamy Macaroni and Cheese

I can't believe I'm posting another Macaroni and Cheese recipe.
I have so many favorite recipes for Mac and Cheese. Some are Simple, some are Gourmet and some are very Traditional. There's a Crock Pot version, a Tex - Mex version and more! I like this one because it's incredibly creamy and it doesn't have a bread crumb topping.  It's my version of Homemade Kid Friendly. There are times when I just want a basic creamy baked Macaroni and Cheese. This is it!
I make it in a Cast Iron Soup Pot.
I'm making it this weekend for a Block Party and I'll post photographs.

Creamy Macaroni and Cheese:

4 C dried Elbow Macaroni
2 C shredded Sharp Cheddar Cheese (8oz) package
8 oz. Velveeta Cheese, cubed.
4 TBS cold butter, cubed.
1 (12oz.) can of evaporated milk.
2 Large Eggs, beaten.
1 (10 3/4 oz.) can of Cheese Soup.
1/4 tsp black pepper.

Cook macaroni according to package directions, drain.
Transfer to a large bowl
Add:
1 1/2 C Cheddar Cheese
Add:
Velveeta Cheese.
Add:
Butter.
Stir to combine well.
Set aside.

In a separate bowl:
eggs
milk
soup
pepper
Whisk until smooth
Add to Macaroni

Pour into a 3 quart casserole
Cover and bake at 325 degrees for 25 minutes.

Uncover, stir
Sprinkle with 1/2 C shredded Cheddar.

Bake uncovered for an additional 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

Kool - Aid Pie

I had previously posted a recipe for Kool Aid Pickles and I thought that was bizarre. I made them and I loved them. I've learned not to be critical when I see a recipe that I'm not familiar with. There was such a great story that went with the Kool Aid Pickle recipe that I embraced the concept.
There isn't a story behind this recipe, just another All American Iconic recipe.
This recipe comes from Allrecipes.com

1 (0.13oz) package of any fruit flavored unsweetened Kool Aid drink mix.
1 (14oz.) can of sweetened condensed milk.
1 (8oz.) container of frozen whipped topping, thawed.
1 - 9" prepared graham cracker crust.

Whisk Kool Aid and milk until thick and smooth.
Gently fold in whipped topping until light and fluffy.
Spread into the crust
Refrigerate for at least 1 hour.

Enjoy!
Peace in the Kitchen!


Vegetarian Christmas Mincemeat filled Cookies

This is an original recipe. I wanted to create a mincemeat filled Cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For Non - Vegetarians, you can certainly use traditional mincemeat for the filling.
At the end of this recipe is my Hippy recipe for homemade Vegetarian Mincemeat.

Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla

Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.

Dough Preparation:
In a stand mixer with a paddle attachment:
Cream  sugar and butter  on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)

Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.

Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.

Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 5 days at room temperature.


If you don't have access to Vegetarian Mincemeat, here's Homemade Hippy Vegetarian Mincemeat.

1/2 stick (4TBS) butter
2/3 C brown sugar
1 C unsweetened apple juice
2 large apples, your choice, I use Jonagold, peeled, cored and grated.
1/2 C dark raisins
1/2 C golden raisins
1.2 C dried cranberries
1/2 C dried currents
1/2 C dried figs, chopped
3/4 C candied mixed  fruit peel
1/2 C candied cherries
zest of 1 orange
zest of 1 lemon
1/2 C chopped walnuts
1/3 C the best dark rum you can afford
1/3 C Cognac + additional
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Melt butter in a large stockpot.
Add brown sugar and apple juice, stir until the sugar is dissolved.
Remove from heat.
Add all remaining ingredients and combine well. Return to heat.
Bring to a boil over medium high heat, stirring often.
Reduce heat to low and simmer for 30 minutes, stirring often.

Remove from heat.
Add 4 additional TBS of cognac, stir well
Cool completely.
Transfer to a covered container and refrigerate 24 hours.
 If you're planning to refrigerate it longer than a month, every week add 4 additional TBS of cognac.

Use the Mincemeat in your favorite recipe for tarts, pies, or cookies.


A Vintage Recipe from Aunt Faye's collection!




Enjoy!
Peace in the Kitchen!





Monday, October 28, 2013

Crock Pot Cranberry Punch

The Holidays will be here sooner that you think.
Here's a perfect Hot Punch

2 - 16oz. cans of jellied cranberry sauce
2 quarts water
2 C frozen orange juice concentrate
1 quart pineapple juice
1/2 stick of butter
3/4 C firmly packed brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 nutmeg
1/4 tsp salt

Mix all ingredients together in a slow cooker
Heat covered on high until boiling
reduce heat to low and simmer covered for 4 hours.
Serve hot ladled into holiday mugs.

Enjoy!
Peace in the Kitchen!

Harvest Fruit Stuffing

This is a Vegetarian Stuffing that's a great side dish for Thanksgiving.

1 3/4 C vegetarian Chicken Broth or Vegetable Broth, of course, non vegetarians can use Chicken Broth.
1/4 C Apple Juice
1 C chopped mixed Dried Fruit
1 Stalk of Celery, chopped
1 small onion, diced
5 - 6 C Pepperidge Farm Herb Seasoned Stuffing Mix

In a saucepan, on medium heat:
Broth
Juice
Fruit
Celery
Onion
Bring to a boil
Reduce heat to low
Cover and simmer 5 minutes

Remove from heat
Add stuffing
and stir gently to mix well
Spoon into a buttered 1 1/2 quart casserole
Bake at 350 for 20 minutes

Enjoy!
Peace in the Kitchen!




Friday, October 25, 2013

Polly Harlan's Fall Spiced Dump Cake

There are so many pumpkin recipes available this time of year and I've posted many of my favorites.
This is a Fall version of the All American Dump Cake from my friend Polly in Dell City, Texas. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.
Last February I posted the recipe for Polly's basic Dump Cake.You can search it under Dump Cake.
There are so many versions of this recipe available. Thank you Polly for introducing me to these recipes in 1976.
This is truly a Best of the Best Recipe.
I will make this several times during the Holidays. Our family and friends love it!

Polly's Fall Spiced Dump Cake:

1 - 15 oz can of Pumpkin
1- 12 oz can of Evaporated Milk
3 Eggs
1 C sugar
1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)
1/2 tsp Salt
1 box of Spice Cake Mix
2 sticks of Cold Butter, thinly sliced
1 1/2 C finely chopped Pecans

In a large mixing bowl:

Pumpkin
Milk
Eggs
Sugar
Salt
Spice
Whisk until smooth
Pour into a 9"X13" pan that's been buttered

Sprinkle evenly with the Cake Mix over the Pumpkin Mixture
Sprinkle evenly with Pecans
Cover the Cake evenly with Butter.

Bake at 350 degrees for 1 Hour
Cool completely and serve with Vanilla or Pumpkin Ice Cream.
You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.


Enjoy!
Peace in the Kitchen!





Thursday, October 24, 2013

Baked Pumpkin Spice Doughnuts

I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

Baked Pumpkin Spice Doughnuts:

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!

Overnight Crunchy Top Apple Cinnamon Baked Oatmeal / The Fountain Avenue Kitchen


This recipe is from The Fountain Avenue Kitchen, a Blog that I follow. Ann is well known for her amazing Oatmeal recipes. It's the one favorite food that I struggle with, so I've become a fan of Ann's Oatmeal recipes.
They're the only Oatmeal recipes that I will make. This recipe won First Place in a competition sponsored by Smart Balance, "a company that makes butter, oils, peanut butter, and other products aimed at avoiding trans fats naturally and reducing saturated fats, total fats and cholesterol".
This recipe sounds amazing and for my loyal readers, you know that I will make this in a 10" Cast Iron Skillet.

  • 2 eggs, lightly beaten
  • 1/4 cup pure maple syrup or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/4 cup melted Smart Balance Original Buttery Spread (butter, coconut oil, and canola oil work well, too)
  • 1/2 cup unsweetened applesauce (keep a pack of the individual serving cups on hand–they are the perfect size)
  • 1 small apple, grated (fine to leave skin on)
  • 1 1/4 cups milk (I use non-fat, any kind would work)
  • 3 cups old-fashioned oats (use certified gluten-free oats if necessary)
  • 1/3 cup brown sugar
  1. Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
  2. Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
  3. When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375 degrees. Uncover the oatmeal and bake for 27-30 minutes or until just firm in the center. Remove oatmeal from oven, set oven to broil, and sprinkle brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
  4. May serve with warmed milk, slivered almonds, chopped walnuts or pecans, and sliced bananas, if desired. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.
Enjoy!
Peace in the Kitchen!

Halloween Oatmeal Cookies

I'm making these Halloween Cookies today for a few events. I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.
I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.

Halloween Oatmeal Cookies:
1 C ( 2 sticks) butter, softened
1 C granulated sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C Quick or Old Fashioned Oats
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Rice Krispies Cereal
1 C M&M's ( I used Pumpkin flavored)
1 C chopped pecans
Halloween Candy Corn (those little white, orange and yellow triangle candies).

Preheat the oven to 350 degrees

Line cookie sheet pans with parchment paper

In a stand mixer:
Butter
Granulated Sugar
Brown Sugar
Beat until creamy

Add:
Eggs
Vanilla
Beat Well

In a bowl:
Oats
Flour
Baking Soda
Baking Powder
Salt
Mix Well and add to to wet ingredients.

By Hand, fold in:
Rice Krispies
M&M's
Pecans


Use a 1 1/2 " cookie scoop.
Place cookies 2" apart
Bake for 12 - 15 minutes.
Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.
Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.

Boo!
In the Kitchen!




Wednesday, October 23, 2013

Roasted Butternut Squash Lasagna

As a vegetarian I make traditional Lasagna with Yves Meatless Ground to replace the beef. I also make a Vegetable Lasagna with zucchini and summer squash. Heres one more idea for a Vegetarian Lasagna and Non Vegetarians will like it too.
This recipe is adapted  from Parade Magazine.

1 large Butternut Squash, trimmed, peeled, seeds removed, cut the squash into 1/2" chunks.( I buy the squash already peeled and cubed at Costco).
2 TBS Olive Oil
Salt and Pepper to taste
5 3/4 C whole Milk, divided
2 tsp dried Thyme
7 TBS
7 TBS Butter
7 TBS Flour
12 ( no boil) Lasagna Noodles
1 pound of fresh Mozzarella, sliced 1" thick

Preheat the oven to 425 degrees.

In a large bowl:
Squash
Olive Oil
Salt  and Pepper
Spread onto 2 Parchment Paper lined baking sheet pans
Roast for 40 minutes ( rotate the trays 1/2 way through)

Transfer to a food processor with 3/4 C of the Milk , Thyme, and 1/4 C water.
Puree Well

In a saucepan: Create a White Sauce:
Melt butter, whisk in Flour and cook , whisking constantly, about 5 minutes until light brown in color.
Slowly whisk in remaining Milk and continue whisking until until thick., about 10 minutes.
Add 2 tsp of salt and 1/2 tsp black pepper.

In a 9"X13" pan'
Spread half of the white sauce evenly in the pan.
Randomly add about a cup of Squash by the teaspoonful and spread it evenly covering all of the Noodles.
Top this with 1 C of the white sauce, spreading evenly.
Repeat with noodles, squash and sauce 3 more times.

Place Mozzarella slices evenly over the top of the Lasagna.
Cover with foil and bake for 50 minutes.
Increase heat to 475 degree, remove the foil and bake an additional 5 - 10 minutes, until the cheese is golden brown.

Remove from the oven and let it cool for at least 15 minutes before serving.

Enjoy!
Peace in the Kitchen!


Dyed Deviled Eggs

I'm posting this for a friend that is asking about dying purple deviled eggs for Halloween!
Great idea.

YOU CAN USE ANY FOOD DYE TO DYE
THE EGGS ,PAAS NEON DYE ,
WILTON ICING
COLORS OR CONCENTRATED GELS WORK
GREAT BUT USE SPARINGLY. IF YOU
WANT A MORE PASTEL COLOR. AND USE
BOiLING WATER INSTEAD OF COLD
WATER
10 largehard boiled eggs
3 dash(es)food coloring
1 ccold water
1 tspvinegar for each color you are using.




Blueberries make an excellent blue dye:
Crush blueberries and add a little water to thin the mixture. Pour off the blueberry "juice" from this mixture and add 1 tablespoon of white vinegar to 1 cup of blueberry liquid. Soak a hard boiled egg until the desired color is obtained.
Grape Juice Dye: A purple-blue color can be obtained from grape juice:
Add 1 tablespoon of white vinegar to 1 cup of grape juice. Soak a hard-boiled egg until the shell is colored.
To dye peeled hard boiled eggs, fill a glass bowl half full of cool water, no vinegar.
Add coloring/dye to reach desired color.
Gently place eggs in water, cover with plastic wrap and refrigerate overnight.
Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 10/23/ 2013 Coconut-Chocolate Bread Pudding, Salty Caramel Crunch Bars, Apple Kale Salad, Mexican Chocolate Sauce

Todays Taste section was filled with good recipes. I've chosen my favorites to post.

The title was Nuevo Mexican Desserts. That's very appealing to Texans. We cook, bake and love Mexican Recipes and we've created our own category called Tex - Mex Cuisine.
The first recipe describes a Coconut based Mexican Bread Pudding. "A Coconut milk based custard adds another layer of flavor and richness to Komali's Coconut Chocolate Bread Pudding".
Komali is a Contemporary Mexican Cuisine Restaurant in Dallas, Texas.


Kamali's Coconut-Chocolate Bread Pudding:

1 (1 1/2 pound) loaf of Challah or Brioche Bread, cut into 1" cubes (about 14C)
1 C unsweetened coconut flakes (divided).
6 large eggs
4 C whole milk
3 C coconut milk (shake cans before measuring to distribute cream)
1 (14oz.) can sweetened condensed milk
3 C sugar

2 (2.1oz.) tablets (4.2 oz. total) Abuelita brand Mexican Chocolate, chopped. (I use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Preheat oven to 350 degrees
Place bread cubes on baking sheets and toast lightly for 15 - 20 minutes.
Set aside to cool

Place 1/2 of the coconut flakes on a baking sheet and bake for a few minutes, until lightly toasted.

Increase oven temperature to 375 degrees

Whisk eggs, milk and sugar together in a large bowl.
Set aside

Butter the bottom and sides of a 9"X13"  (or 3 1/2 to 4 quart) baking pan.
Place half of the bread crumbs in the pan
Add half of the chocolate) including any crumbs from chopping) and all of the toasted coconut.
Add remaining bread, followed by remaining chocolate and the untoasted coconut ( it will toast as it bakes)

Pour milk mixture over the bread.
Press bread down into the liquid to submerge, let stand for 15 minutes so bread can absorb more liquid.

Cover pan with foil and set the pan on a foil lined baking sheet.
Bake for 30 - 35 minutes, it should be puffed, browned and a knife inserted in the middle comes out clean.
Remove form oven and cool for 20 minutes.
Cut into squares and serve warm or at room temperature.

Serve with Chocolate ice cream or drizzle with  Mexican chocolate sauce. ( recipe at the end of this page)

Enjoy!
Peace in the Kitchen!

The next recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.

Here's the 2010 Bar Category winner:

Salty Caramel Crunch Bars
by Stephanie Hollowell

90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".[2]
In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

Line a 9"X13" pan with 1 layer of crackers, breaking as needed to fit.
In a large Saucepan:
melt butter over medium heat.
Add:
graham cracker crumbs
both sugars
milk
vanilla
Bring to a boil, boil for 5 minutes,stirring constantly.
Remove from heat and spread half of the cooked mixture over the prepared crackers.
Place another layer of crackers on top.
Spread remainder of the cooked mixture over the crackers.
Place a last layer of crackers on top.

In a small microwave safe bowl, carefully melt the butterscotch, using short bursts of power, stirring in between.
Stir in the Hazelnut spread until smooth, beating slightly if needed to make the mixture spreadable.
Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour.
Cut into bars to serve.

Enjoy!
Peace in the Kitchen!

I was planning to serve an Apple Slaw for Thanksgiving this year that I have already posted on the blog. I may serve this Apple Kale Slaw instead.

Apple Kale Slaw:
4 C finely chopped Kale
3 medium sweet apples, unpeeled,, cored and chopped. (divided)
1/4C + 2 Tbs raisins (divided)
1/2C chopped celery
3 TBS Greek Yogurt
3 - 4 TBS water (divided)

In a large mixing bowl:
Kale
2 of the chopped Apples
1/4 C raisins
Celery
Toss to mix well

In a food processor:
remaining chopped Apple
2 TBS raisins
Yogurt
2 TBS water
Process until well blended.
Add up to 2 more TBS water and pulse until dressing has reached a desired consistency.
Pour over Slaw and toss well.
Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!

Mexican Chocolate Sauce:
I only use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Finely chop 1/1/2 C of chocolate tablets such as Ibarra or Abuelita brands) I use Taza as noted above.
Place chocolate in a bowl
In a small saucepan, heat 3/4 C heavy cream over medium heat on the stove until it simmers.
Pour the hot cream over the chocolate and stir until the chocolate melts and combines with the cream.
This sauce would be great over the Bread Pudding, especially when you use one of the Taza flavored chocolates.

Enjoy!
Peace in the Kitchen







Tuesday, October 22, 2013

Waffle Iron Hash Browns and Scrambled Eggs



Waffle Iron Hash Browns and Scrambled Eggs

What a great idea. Why didn't I know about these years ago? Why didn't I think of this years ago?
I love going to an All American Diner like Katie's Diner in Guthrie, Oklahoma where you order hash browns and they are crispy, crunchy and buttery delicious.
I never seemed to be able to re create them. This is it!

All you need is a bag of frozen hash browns. You can shred your own fresh potatoes if you'd like to, but why?
You'll need a vegetable cooking spray........ and a waffle iron!

Thaw the frozen potatoes, pat them dry with a paper towel or tea towel.
Place them in a bowl and season them with salt, pepper and any other spice or herb that you like.
Scoop some onto the the waffle iron, about 1/4" thick.
Close the cover and cook about 10 - 15 minutes until golden brown and crispy!


Scramble Eggs and heat them in the Waffle Iron to serve with the Hash Browns.

Enjoy!
Peace in the Kitchen!

Monday, October 21, 2013

Italian Crescent Roll Casserole / Pillsbury

This recipe comes from Pillsbury.
I offer a vegetarian adaptation.

1 pound of ground beef, cooked, drained. ( Vegetarian option: 2 - 312g  packages of Yves Meatless Ground cooked with 2 TBS of vegetable oil)
1 C Basil / Garlic Pasta Sauce (16oz. jar)
1 can Pillsbury refrigerated Crescent Dinner Rolls
1 1/2 C Shredded Italian Cheese Blend
1/4 tsp Dried Basil

In a Skillet:
Cooked Ground Beef
Pasta Sauce
Heat to boiling over medium heat
Stirring occasionally

Separate dough into 8 triangles.
Place dough in an un greased 9" glass pie plate in a spoke pattern 
with narrow tips overlapping the rim of the pie plate about 3 inches.
Press the dough in the side and bottom of the pie plate.
Sprinkle with 1 C of the Cheese.
Spoon meat mixture evenly over the cheese.
Bring tips of the dough over the filling to meet in the center, do not overlap.
Sprinkle with remaining 1/2 C of cheese and Sprinkle with basil.

Bake at 375 degrees for 15 to 20 minutes

Enjoy!
Peace in the Kitchen!

Sunday, October 20, 2013

Sour Cream Noodle Bake / Ree Drummond / The Pioneer Woman


Ree Drummond did a show on make ahead freezer recipes. This was one of my favorites. I would make it vegetarian friendly by using Yves Meatless Ground in place of the Ground Chuck .
This can be made ahead and frozen until needed. She puts it in Aluminum Freezer Containers.
  • 1-1/4 pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions 
  • 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Enjoy!
Peace in the Kitchen!