Homemade Applesauce

Recipe adapted from Ina Garten's Homemade Applesauce. Love Ina!

Ingredients:

- 1 large navel orange, zested and juiced
- 1 lemon, zested and juiced
- 6 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 12 to 16 apples)

note: Ina uses granny smith apples for 3 of her 6 lbs, but I find that this makes the apple sauce too tart. I like to use 4 granny smith apples at the most, and sweet red apples for the remainder of the 6 lbs.

- 1/2 cup light brown sugar, packed
- 1/2 cup molasses

- 4 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice

Directions:

Preheat the oven to 350 degrees F.

Place the zest and juice of the orange and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. 

note: When you peel your apples try to keep the peel of 2 of them as complete as possible. Doing this will make them easier to remove before mashing your apples.

Add the brown sugar, butter, cinnamon, and allspice and cover the pot. 

Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mash with a potato masher or immersion blender until you have a consistency you like, and serve warm or at room temperature.

Enjoy! Delicious with potato pancakes...

Coco's Ooohy Goohy Cake

So I was pretty excited because this last weekend I had reason to make our cousin Coco's FAMOUS Ooohy Goohy Cake. It goes without saying that you never need a reason for cake, but I do feel a little, teeny tiny bit of shame baking up a full 9x13 for just the three of us. I need to get over it. Anyway, my excuse came in the form of a Forest Service Archaeologist Work BBQ! Doesn't that sound fun!? Well, it was even cooler, and weirder than it sounds. I wish I had been brave enough to snap photos of the goings on. Jacob may have the coolest boss on planet Earth. The BBQ was at said bosses house. A collector of bizarre hats, one each was handed out to the party goers and we continued to trade off throughout the day. Finn played with his daughter, who, as the daughter of a single male archaeologist had a room that made Finn's blush with shame. She had boxes of dinosaurs, Indiana Jones figurines, a knee high Godzilla and a knee high King Kong, a terrarium with TWO real live lizards...on and on. Finn cried for an hour after we left. Aside from the cool stuff in her room they also played: dinosaur hunters (in the back yard with squirt guns), attack of the mummy, and (with the aid of a super creepy ware-wolf mask) attack of the ware-wolf. They got everyone in on the action, and one poor girl almost got pantsed and had her shirt ripped off at the same time in the kid's excitement.

Anyway, in case you have forgotten about the simple easy glory that is the Ooohy Goohy Cake, you can find it HERE.

Hash-brown Casserole

After our first trip to New Mexico, Finn and I became pretty huge fans of the Cracker Barrel breakfast.  Our hotel of choice when we visit NM is right next door to a Cracker Barrel, and we met my dad there for breakfast every morning of that trip before we headed over to Grandma's house. My favorite things there are the cinnamon apples, and of course the hash brown casserole. Here is my make at home version. Stand by with defibrillator. (I feel like I say that a lot...)

Ingredients:

- 5 medium Yukon Gold potatoes, cubed
- 1/4 Kielbasa Sausage (optional), cubed
- 1/4 onion diced

for the cheese sauce:
- 2 tablespoons (unsalted) butter
- 2 tablespoons cornstarch
- salt and pepper
- 1/2 cup heavy cream
- 1 cup milk (2% or whole)
- 1 1/2 cups grated cheddar cheese
- 1/2 cup grated pepper jack cheese

Directions:

Preheat oven to 350.
I have an 8x6 in casserole that my sister in law gave to me. It came in a set of three from Crate and Barrel. If you have something that size get it out and have it ready for assembly.
Begin by boiling the potatoes until just tender, as they will continue to cook in the oven. While your potatoes are cooking you can prep your cheeses and start your kielbasa (optional) and onion on a skillet over medium high heat. Cook until the kielbasa is caramelized and your onion is as tender as you like it. Set aside until cheese sauce is done and you are ready to assemble.

For the cheese sauce: melt the 2 tablespoons butter in a sauce pan over medium heat. Add in the corn starch and salt and pepper to taste (remember: your cheese will be very salty). Stir together, a paste should form quickly. Add in the cream and milk and stir regularly until mixture comes to a boil. Allow to boil for about a minute, then add in your cheese, reserving some to top casserole once assembled. Stir cheese until just melted and remove from heat.
Once your potatoes, kielbasa, onion, and cheese sauce are done you are ready to assemble.

Add potatoes and kielbasa/onions to dish first and gently mix. Then add cheese sauce and gently mix once again.
(If you are making this the night before this is the point where you would cover with plastic wrap or tin foil and keep in fridge until next morning.)

Pop dish in the oven for 15 to 20 minutes, then top with cheese and bake an additional 5 minutes, until cheese is golden and bubbly. Eat.

Peach Cobbler (Easy and Yummy)

Prep + Cook time: 40 minutes
Serves: 2-4

Ingredients:

- 4 ripe peaches, sliced
- 1 loose packed cup brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 2 tablespoons cold butter, cut into small cubes

for the topping:
- 1 cup flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 egg
- 1/4 cup milk (2% or whole)
- 3 tablespoons cold butter, cut into small cubes
- 1/4 cup oats

Directions:

Preheat oven to 350.
Combine peaches, brown sugar, cinnamon, and ginger in a small oven safe dish or casserole (I used a 4x7 casserole). Scatter the 2 tablespoons cold butter over top. Bake for 20 minutes, until peaches are tender and caramelized.

While peaches are cooking assemble topping. Combine flour, sugar, and baking powder. Mix together milk and egg, and add to flour mixture. Add in oats and cubed butter. Mix until JUST combined, being careful not to warm or break down the cubes of butter.

When peaches are ready add large dollops to the top, and return to oven for an additional 15 minutes, until topping is golden and cooked through.

Eat for breakfast with Hash-brown Casserole, or eat for dessert with fresh whipped cream or ice cream.

Homemade Marshmallows

Ina Garten's (and now MY) fabulous homemade marshmallows. So easy!

Homemade Marshmallows

You will need:- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting

Directions:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.




Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. (Note: the temperature will hover around 220 degrees for a while before beginning to rise again, so don't panic!) Remove from the heat.



With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.



Put the mixer on high speed and whip until the mixture is very thick, and just holds it's shape when pulled. Add the vanilla and mix thoroughly.



Pour the marshmallow batter into a 9 x 13 that has been dusted liberally with confectioners' sugar:



...and smooth the top of the mixture with damp hands or spatula.



Top with more confectioners' sugar.



Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares using sharp knife (dipping the knife in confectioners' sugar will help keep marshmallows from sticking). Roll the sides of each piece carefully in confectioners' sugar.
Store uncovered at room temperature.

Baked French Toast with Bananas and Chocolate

You all need to check out the blog: SeaSaltWithFood.com
I baked this at my dad's house on our last trip out there. I couldn't believe he had all the ingredients on hand! Lucky me! Find the recipe HERE.

Buttered Noodles with Lemon, Shallot, and Chives

I have to fight the urge to start each of my posts with "So, ..."

Just thought you should know.



So...

Last Sunday Jacob and I had some of his family over for dinner. I made what I hoped would be a winner with everyone who came, because they all drive up from Provo just to have dinner with us and our screaming, hyper three year old. And I REALLY appreciate it. I hope they know that!

I made my mother-in-law's Country Style BBQ Pork Spare Ribs. I make these a lot, and have already posted the recipe on this blog. If you are interested, which you totally should be because this is a recipe passed down from my mother-in-laws mother, just click above or click HERE. Easy enough? I hope so.

But man, I wasn't totally sure what awesome thing to serve with them, so I went with mashed potatoes (classic) and I made what I will lovingly refer to as "Escalante Beans." They are so so so good, but this is one I'm not sure about posting on the blog (I feel it should stay with the family). But I will make them for anyone who wants some. They are like super awesome baked beans. (Ok, so I ended up posting the recipe, if you want it click HERE.)

The moral of my story is: I'm not 17 anymore. I can't eat all that heavy stuff for dinner and then wake up the next morning and be normal. I could barely wake up the next morning. But I did, and later that day while watching foodnetwork I saw The Neeley's make these noodles. I thought, "Perfect! And I even have leftovers in the fridge, so I can try it out!"

The lemon and chives really brighten up all the slow cooked flavors of the spare ribs. Real comfort food, (great winter food) and you still feel comfortable in the morning. Yay!
What I really love is that you can make the noodles fresh whenever, because they come together quickly. So when you're eating your spare rib leftovers, they don't feel so leftover-y. Finn loves eating the noodles as they are, without the spare ribs on top. So there you go, 3 year old approved.



Ingredients:

- 1 (12-ounce) package wide egg noodles
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely diced
- 2 cloves garlic, finely diced
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced chives
- 2 tablespoons grated Parmesan
- 1 tablespoon lemon juice

Directions:

Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon.
Add the noodles to the skillet and toss to combine. Serve with Country Style BBQ Pork Spare Ribs poured all over the top, and some additional chopped green onions. Jacob and I have eaten these for the last two nights in a row!! (Jacob isn't normally a leftover person.)

Sweet Potato Gnocchi

Our friends Bubba and Kim had us over for dinner before they moved to Florida, this must have been a month or two ago. They always make the most beautiful, amazing food for us when they have us over. This particular night they made us Sweet Potato Gnocchi. I love pasta, especially gnocchi, but I had never heard of using sweet potatoes or yams in place of regular potatoes before. That's not to say that doing so is rare, it is just another proof of how much I don't know about food.
Hold up.
Pretend I didn't say that. I know everything about food. Please keep reading my blog.
Anyway, what really blew my mind is how good the sweet, cinnamon-y gnocchi tasted with the homemade marinara sauce they served with it. Below I will post the gnocchi recipe they used, as well as the one I tried. The only difference is that with the second one (by Giada, Foodnetwork.com) you don't spend 2 hours draining ricotta cheese. I am also posting Giada's recipe for Browned Butter Sauce, because this is what she served hers with, and it is also very delicious.
How fun would it be to serve these sweet potato gnocchi with Thanksgiving dinner instead of the generic sweet potatoes with marshmallows?! (Although those are awesome too, which is why they are a classic, right?)
What I like to do is make a triple batch to have some for later. To do this you just make up the dough per the directions below, line up the uncooked gnocchi on a cookie sheet lined with parchment paper, and pop them in the freezer until they have hardened. Make sure they do not touch on the cookie sheet or they will freeze together in a clump. Once they have hardened you can transfer them to a Ziploc bag. When you are ready to eat them just boil them up like normal, they will just take one or two extra minutes to cook up.

Sweet Potato Gnocchi
(Bubba and Kim’s recipe)

Ingredients:
2 1-pound sweet potatoes, pierced all over with a fork
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours
1 cup grated Parmesan
2 tbs. packed brown sugar
2 tsp. plus 2 tbs. salt
½ tsp. nutmeg
2 ¾ cups flour (about)

Directions:

Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scraped sweet potato flesh into medium bowl and mash; transfer 3 cups to mixer. Add ricotta and blend well. Add Parmesan, brown sugar, 2 tsp. salt and nutmeg; mash to blend. Mix in four, about ½ cup at a time, until soft dough forms.

Turn dough onto floured surface; divide into 6 equal pieces. Form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 40 pieces. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tbs. salt and return to boil. Working in batches, boil gnocchi until they float to the top. Transfer gnocchi to baking sheet.


Next, Giada's recipe--

Ingredients:
For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
For the Gnocchi:
Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed.

Add the flour, 1/2 cup at a time until a soft dough forms.
Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls.

Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce:
While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves.

Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Nutella Fudge

Nutella is God's gift to men.
Here's how to make your $5 jar of nutella go a little bit farther. This makes a 9 x 13 full of super rich fudge, so think of some friends because you're gonna wanna share. It is unbelievably easy to make. I like to cut the fudge into squares and wrap them in parchment paper. Just remember to tell your friends that it needs to be stored in the fridge or freezer. Enjoy!!!
(I adapted this recipe from one given to me by Jacob's Grandma Vance for plain chocolate fudge.)

You will need:
- 4 cups granulated sugar
- 1 &1/2 cups heavy cream
- 1 pkg milk chocolate or white chocolate chips
- 12.5 oz nutella
- 1 &1/2 sticks butter
- 1 tsp vanilla
- chopped nuts if desired

Directions:
In a large bowl combine chocolate chips, nutella, and butter.
Combine sugar and milk in a LARGE sauce pan. Bring to a boil, stirring constantly, for 6 to 7 minutes. Allow to cool slightly.

Pour sugar mixture over chocolates and butter a little at a time, stirring until smooth. Then add in vanilla (and nuts, optional).

Pour mixture into a 9 x 13 pan or cookie sheet. Place in freezer to allow fudge to cool and harden. Cut into squares and wrap in parchment paper if desired.

Williams-Sonoma Pie Crust (for a double crust pie)

This pie crust is so deliciously superior to any other pie crust I've ever had. I should just delete the other pie crust recipe I have from off this blog, but I think it is nice to keep just in case you don't have the 2 sticks of butter called for in this recipe. I just feel like the other recipe doesn't yield you enough dough for a double crust pie, and my border ends up looking weird because of this lack of dough. This crust was perfect (although my boarder still looks weird, but now I only have my lame skills to blame)!

You will need:

- 2 1/2 cups (390 g) all-purpose flour
- 1 tsp. salt
- 1 Tbs. sugar
- 16 Tbs. (2 sticks, or 250 g.) cold, unsalted butter, cut into 1/2 inch pieces
- 1/3 to 1/2 cup ice water

Directions:

In a food processor combine the flour, salt and sugar. Add the butter and pulse until pea sized crumbs form, 10 to 15 pulses. Add the 1/3 cup ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition.

Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap separately with plastic wrap and refrigerate for at least 1 hour or up to overnight.

On a floured work surface, roll out each dough disk into a 12-inch round about 1/8 inch thick. Brush off the excess flour. Transfer the dough rounds to a baking sheet (a pizza stone works better if you have one), placing parchment paper between the rounds. Cover with plastic wrap and refrigerate for 30 minutes.

Transfer 1 dough round to a 9-inch pie dish, gently press into the dish and refrigerate while preparing the filling.

Once filled, cover pie with second dough round and trim the edges, leaving a 1/2 inch overhang. Tuck the top crust under the edge of the bottom crust and press to seal. Cut slits to vent, and lightly brush the crust with egg yolk mixture.

Bake pie according to filling directions, or-
20 minutes at 425, then reduce temp to 350 for 55 to 60 minutes more, until the filling juices bubble thickly and the crust is golden. Cover the edges of the crust with tin foil if they start to brown too quickly.

Caramel-Pecan Pumpkin Pie

The best of Thanksgiving desserts in one pie. Bam.


Prep: 25 minutes, Bake: 45 minutes
Yield: about 8 servings

You will need:
- 1 recipe for single crust pie (make THIS one, and freeze 2nd half for later use)
- 2 slightly beaten eggs
- 1 (15 oz) can pumpkin
- 1/4 cup half-and-half, light cream, or milk
- 3/4 cup granulated sugar
- 1 Tbs. all-purpose flour
- 1 tsp. finely shredded lemon peel
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1/2 cup packed brown sugar (I doubled this part of the recipe, so 1 cup brn sugar)
- 1/2 cup chopped pecans (1 cup to double)
- 2 Tbs. butter, softened (4 Tbs. to double)

Directions:

Prep pastry for crust. and have ready. Preheat oven to 375 degrees.

In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with tin foil.

Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is brown and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.

Rosemary & Orange-Glazed Pork Tenderloin with Apple-Cherry Relish

And I Quote: "This hearty dish highlights a combination of sweet, sour, and savory flavors."

I found this recipe in the October 2009 issue of Cuisine at Home Magazine. They recommend serving the pork with a toasted barley and orzo pilaf, which I did when I made it the first time. It is delicious together, it comes together very quickly, and eating it all provided me an out of body experience. Better than the best restaurant.

For the relish:

- 1/4 cup white wine vinegar
- 2/3 cup dried tart cherries
- 1/2 cup diced tart apple such as Braeburn or Granny Smith
- 1 Tbsp. minced shallot
- 1 Tbsp. minced sage leaves
- 1 tsp. sugar
- 1 tsp. extra-virgin olive oil
- Kosher salt and black pepper to taste

For the Tenderloin:

- 1/4 cup sweet orange marmalade
- 1 Tbsp. frozen orange juice concentrate, thawed
- 1 Tbsp. minced fresh rosemary leaves
- Dash of red pepper flakes
- Kosher salt to taste
- 1 Tbsp. vegetable oil
- 1 pork tenderloin, trimmed (18 oz)

Preheat oven to 450 degrees. Line a baking sheet with foil.
Heat vinegar in a small saucepan until vinegar boils. Pour vinegar over cherries in a bowl; let stand 5 minutes. Stir in apple, shallot, sage, sugar, and olive oil; season with salt and pepper. Done! Set relish aside.
Melt marmalade in a bowl in the microwave oven. Add orange juice concentrate; stir to combine. Stir in rosemary, pepper flakes, and salt.
Heat vegetable oil in a large skillet over medium-high heat. Season tenderloin with salt and pepper. Place pork in skillet; brown on all sides, about 5 minutes. Remove pork from skillet and place on the prepared baking sheet. Baste pork with marmalade mixture.
Roast pork for 5 minutes; baste again with marmalade mixture. Roast until an instant read thermometer registers 150 degrees when inserted in the thickest part of pork, about 5 minutes. Remove pork from baking sheet, tent with foil, and let meat rest 5 minutes (tenting meat and allowing it to rest will give it opportunity to reach necessary internal temp of 160 degrees). Serve pork with relish.

Another Delicious Pumpkin Bread Recipe

I begged my friend Adriana sent me this recipe. She gave me some the other day and I couldn't stop eating it. I'm not sure where the recipe came from, but she changed it a bit so I'm giving her the credit. This bread is the best if you make a simple frosting (of milk and powdered sugar) and pour it over the top of the bread while bread is still warm. The frosting will harden and add a delicious sweet crunch to the yummy bread.


Ingredients:

-1 cup butter or margarine, softened
-2 cups granulated sugar
- 3/4 cup brown sugar
-3 eggs
-3 cups all-purpose flour
-1 tablespoon baking powder
-1 1/2 teaspoons baking soda
-1 teaspoon ground cinnamon
-1 teaspoon ground cloves
-1 teaspoon ground nutmeg
-1 (16 ounce) can solid pack pumpkin

Directions:
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Muffuletta Sandwich

Jacob and I were road trippin' it on Friday, making the long drive from Salt Lake City to Newburry Park, California. I hate fast food. (Not really, but if I say it enough I am hoping to make it true.) In order to avoid the usual multiple fast food stops I planned ahead. It wasn't just about buying all of our favorite snacks at the grocery store the night before, though I did that. I also wanted to make something that would be so delicious and filling that there wouldn't even be room left for a small order of french fries. Muffuletta Sandwich, mission accomplished. And after I ate my half I had so much energy! Usually I am so tiered the entire drive, and Jacob always makes me drive the second shift.

Recipe by: The Neely's (Foodnetwork.com)Ingredients:

- 3/4 cup mayonnaise

- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 1 red onion, diced(I used half, and that was PLENTY)
- 1 cup diced carrot
- 1 cup diced black olives
- 1 cup diced green olives
- 1/2 cup diced marinated artichoke hearts
- 1 cup diced piquillo peppers(I used a half cup of pepperoncini peppers, it was yummy)
- 1/2 cup diced celery
- 1/3 cup freshly chopped flat-leaf parsley
- Kosher salt
- 1 muffuletta or round Italian loaf (10 to 12 inches in diameter)
- 2 ounces each thinly sliced Genoa salami, hot sopressata, mortadella, and smoked turkey
- 2 ounces each thinly sliced imported Swiss cheese and aged provolone

Directions:

Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.

Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients.

Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)

Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.

Peanut Butter Pecan Cookies with Chocolate Frosting

I'm not usually a fan of peanut butter cookies, but Jacob loves them. He loves any kind of cookie. So, fine. Peanut butter it is. I took a basic peanut butter cookie recipe and added pecans to the batter, and frosting to the cookies after they had baked and cooled. I LOVE them

For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all purpose flour
-1/2 cup chopped pecans
- granulated sugar, or sugar in the raw for dusting

Directions:
Cream together butter and peanut butter. Add granulated and brown sugar, baking soda and baking powder. Beat until combined. Beat in egg and vanilla. Beat in pecans and flour. If necessary, cover and chill dough until easy to handle.
Shape dough into 1-inch balls. Roll into additional sugar to coat. Place on an ungreased cookie sheet flatten by making crisscross marks with the tings of a fork. Bake at 375 for 7 to 9 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

For Frosting:
- 1 cube butter
- 3 cups-ish of powdered sugar
- a little milk
- 1 teaspoon vanilla
- 2 to 3 tablespoons coco powder (to taste)

Directions:
Blend butter and powdered sugar together, add milk to desired consistency. Add vanilla and coco powder. Spread over cooled cookies.

Navy Bean Soup

Scoff if you will, but I am taking seriously the charge given me by Zonya Focco (author of Water with Lemon, and acclaimed motivational speaker). She says that if I eat a serving of beans 4 times a week I will lower my risk of heart disease by 19%!!!! And Zonya knows all.

I wonder if she is factoring in the enormous dollop of sour cream I always add, and the fact that most bean soups call for bacon or some other salty pig product...

I know she doesn't mean just soups, but I've gotta start somewhere. I'm not the type to just throw together a salad (yet), so let me get to that point first before you have me adding those disgusting red kidney beans to the top of it.


Recipe from: Foodnetwork.com
Cook time: 2 ½ hrs, serves 8

Ingredients: 
-1 pound navy beans , picked over, rinsed and drained
-10 sprigs parsley
-2 sprigs fresh thyme or rosemary
-1 bay leaf
-2 large smoked ham hocks, about 1 1/2 pounds
-1 medium onion, coarsely chopped
-1 clove garlic, coarsely chopped
-8 cups of cold water
-1 medium carrot, coarsely chopped
-Kosher salt and freshly ground black pepper
-Butter for garnish (or sour cream, or olive oil)

Directions:
Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve.
Tie the parsley, thyme, and bay leaf together with kitchen twine. In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours. (Mine took quite a bit longer than this, about another hour.)
Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
Puree about 3 cups of the beans with some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
Pour into heated bowls, place a small pat of butter on top of each soup, and serve.
(Or, instead of butter, place a drizzle of olive oil, and a heaping scoop of sour cream. Bam!)

Crispy Coated Artichokes

Witness delicious, crispy artichoke hearts atop a simple green salad. (I don't have a nice serving salad bowl, so when I make a salad with dinner I serve it in a pie plate. It works...) I didn't know you could do this to an artichoke heart, but it is so perfect. Crispy outside, soft inside. But lets be honest, when is there ever opposition to something fried (in olive oil, which is totally good for you)?


Recipe by: Sandra Lee (for her show Semi-Homemade)

Ingredients

- 2 (8 1/2-ounce) cans artichoke hearts
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons Italian seasoning
- 1 1/2 cups light olive oil
- Salt and pepper

Directions

Drain the artichokes, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning.
In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes.




Serve immediately.

Artichoke Risotto

Recipe from: Cooking Vegetables, by Joanne Glynn

I have adapted this recipe a bit. The recipe allows for you to prep your own artichokes. I, however, prefer to buy canned artichokes. I like these:

The keys to a good risotto are patience, and using the proper heat setting. Risotto can take some time to cook and rushing it will leave you with crunchy risotto. Using to high a heat will cause your stock to evaporate instead of being absorbed by the rice, and to low a heat will leave you standing at the stove for hours. Good Luck!

Ingredients:

- 2 tablespoons olive oil
- 2 cans canned artichokes
- 5 cups homemade light chicken or vegetable stock (I used canned, of course)
- 1/3 cup butter
- 2 leeks thinly sliced, white part only
- 1 ½ cups aborio rice
- ½ cup dry vermouth (I used white wine, as that is what I had on hand. I have never used vermouth before, so I’m not sure if it was a close substitution, but it still came out delicious!)
- 3 tablespoons chopped mint
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped garlic chives (optional)

Directions:

Cut your canned artichokes into thin, vertical slices.
Heat the stock in a sauce pan, cover, and keep at a low simmer. Heat the oil and 2 tablespoons of the butter over a low heat in a large, heavy based, non-aluminum pan that is wider than it is tall. Fry the leek without browning for 3-4 minutes.

Add the artichokes to the pan. Cook, stirring, for 1 minute.

Add 1 cup of stock to the pan, cover, and simmer gently for 10 minutes or until almost all the stock has evaporated. Stir in the rice and cook for 1 minute. Pour in the vermouth and cook until it has been absorbed. Add a ladleful of hot stock and stir constantly over medium heat until all the liquid is absorbed.

Continue adding more liquid, one ladleful at a time, until almost all the liquid id absorbed and the rice is tender and creamy. This will take 20 to 25 minutes (for me this took more like 45 minutes). If the stock runs out use boiling water.
Remove the pan from the heat. Add the remaining butter, the mint, and Parmesan, and stir until the butter has melted. Set aside for 1 minute before serving topped with the garlic chives, if desired.
Note: The stock used needs to be light in color, as well as flavor.

Mom's "Flyaway" Pancakes.

Ever on the prowl for a delicious pancake recipe, I feel this one is worthy of blog mention. Fluffy and crunchy. Not at all heavy. Yummm. Great with pan fried bananas (just fry bananas in some butter and cinnamon-sugar) and blueberries.



From: Bride & Groom, First and Forever Cookbook. By Mary Corpening Barber & Sara Corpening Whiteford with Rebecca Chastenet De Gery

Ingredients:
- 1 ¼ cups all purpose flour
- 2 teaspoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 2 eggs
- 1 cup buttermilk (or, one cup milk with added splash of white vinegar)
- ½ cup sour cream
- 1 teaspoon baking soda
- 1 tablespoon butter, melted

Directions:

Stir together the flour, granulated sugar, baking powder, and kosher salt in a small bowl. Whisk the eggs in a medium bowl, then add the buttermilk, sour cream, and baking soda. Add the flour mixture and whisk until well incorporated. Stir in the 1 tablespoon of melted butter.
Spray a large nonstick skillet with vegetable oil cooking spray and set over medium heat, or cook a dollop of butter over medium heat until the butter begins to bubble but not to brown. Spoon ¼ cup batter into the skillet for each pancake, ,and cook until small bubbles begin to form on top, 2 to 3 minutes. You may need to reduce the heat slightly at this point. Using a spatula, flip the pancakes and cook until golden brown and puffy, 2 to 3 minutes. Remove from the pan and stack the pancakes, drizzling melted butter between each pancake.


Note: If you have leftover batter, cover and refrigerate it for up to 1 day. The pancakes will be tasty, but they will not rise as high.

Chocolate Sheet Cake with Chocolate Icing

Another dessert victory thanks to Paula Deen. I make this all the time, and is great as a kid's birthday cake!

Recipe from: Cooking With Paula Deen magazine, May/June 2010
Adapted from: Who Says You Can’t Cook It All, by Alan Jackson, Second Edition. Available at alanjackson.com

Makes 1 (13x9-inch) baking pan

Ingredients:
- 2 cups all purpose flour
- 2 cups sugar
- ½ teaspoon salt
- ½ cup butter (unsalted)
- ½ cup vegetable oil
- 4 tablespoons unsweetened coco powder
- 1 cup water
- ½ cup whole buttermilk (or, I substituted ½ cup 2% milk with a splash of white vinegar)
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- Chocolate Icing (recipe follows)

Directions:

Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick baking spray and then dust with flour. Set aside.
In a large bowl, sift together flour, sugar, and salt; set aside.
In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth.
Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth.
Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack.


Chocolate Icing
Ingredients:
- ½ cup butter
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons whole (or 2%) milk
- 1 (16 ounce) box confectioners’ sugar
- 1 teaspoon vanilla extract
Directions:

In a medium sauce pan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioners’ sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.