February 7, 2014

What are you doing reading my blog...shouldn't you be watching the Olympics?  :)

Well, since you are here, at least it will be short.  Only one keeper this week - but it is a GREAT one!  Carrot cake!  It was my birthday and I decided to try to make carrot cake.  Turns out it is pretty easy.  And the best part  - my kids loved it!

Now, get back to the Olympics!

Happy Cooking!

New Recipe
Carrot Cake

Carrot Cake

Ingredients
* 2 1/2 cups AP flour
* 1 1/4 tsp baking powder
* 1 tsp baking soda
* 2 tsp pumpkin pie spice
* 1/2 tsp salt
* 4 large eggs, at room temperature
* 1 1/2 cups granulated sugar
* 1/2 cup packed light brown sugar
* 1 1/2 cups vegetable oil
* 1 lb carrots, peeled and grated

Directions
1. Preheat the oven to 350 and prepare two 9 inch round pans with baking spray and parchment paper.
2. Whisk together the flour, baking powder, baking soda, pie spice and salt in a large bowl.
3. Whisk the eggs and sugars together in another bowl until frothy and the sugar has mostly dissolved., about 2 minutes.  While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified, approximately another 2 minutes.
4. Mix the dry ingredients into the liquid until no streaks of flour remain.  Stir in the carrots.
5. Pour the batter unto the prepared pans.  Bake for 35-40 minutes or until a toothpick comes out clean.
6. Let the cakes cool in the pans for about 2 hours.  Then run a knife along the sides to loosen the cake, then invert the pans to release the cakes.  Peel off the parchment.  Frost with cream cheese or vanilla frosting, and serve!

Notes
My kids loved this!  Liam even asked if he could have this kind of cake for his next birthday!!!  Delicious, pretty easy, and hey - it has a pound of carrots in it!

January 31, 2014

Can you believe the first month of 2014 has already come and gone?  Sheesh...it is flying by!    This week kept up the same pace...another tornado of a week.  But in my mind all this activity is helping me stay young!  (And that sounds like a good thing since my birthday is in just a few days!)  More snow on the way for us but at least we are out of the deep freeze.  It is winter, and we shouldn't complain because before we know it it will be July and the mercury will be hitting 100.  We'll wish we could come inside and sit by the fire.

We had winners and losers this week.  Pretzel muffins with mini chocolate chips...sounded good as I read the recipe, but weren't fabulous.  Bummer.  Lemon & orzo spinach - ingredients looked great, but was only so-so.  But, we did have one keeper which is always better one than none!  On Saturday morning we all tried and loved banana bread pancakes.  And bonus...this recipe is another great outlet for those bananas that have been on your counter a few days too long!

With the expected snow on the way maybe we'll find some extra time to be creative in the kitchen.  But I know we won't try new recipes on Sunday...Go Seahawks!

Happy Cooking!

New Recipe
Banana Bread Pancakes

Banana Bread Pancakes

Ingredients
* 3/4 cup AP flour
* 1/2 tsp baking soda
* 1/2 tsp salt
* 2 overripe bananas
* 1/2 cup milk
* 1/4 cup sugar
* 4 tbsp butter, melted
* 1 egg
* 1/2 tsp vanilla extract

Directions
1. Whisk together flour, baking soda, and salt in a large bowl.
2. In another bowl mix the bananas, milk, sugar, butter, egg and vanilla.
3. Add the wet mixture to the dry mixture; stir until just combined.
4. Cook on a preheated griddle until bubbles appear around the edges and then flip.  Cook until they are golden brown and then enjoy!

Notes
These were great! We are always looking for another outlet for that last banana or two that have passed their prime and this recipe fits the bill!  Super easy and yummy!

January 24, 2014

Whoops!  I missed last week...with this weather we've been having I am going to blame it on hibernation.  I want to snuggle under a blanket on the couch and read for the rest of the winter - no more cooking in my test kitchen!  But after a few days of that I would certainly be pulled back in to the kitchen.  I am happy to report that we did test a few recipes this week, and we have 2 keepers!

The first was a slow cooker pork roast.  Combining all of our school, sports, work, and general life schedules leads to the slow cooker getting quite a bit of use these days.  Add to that sub-zero temperatures (before the wind is even factored in) and this counter-top appliance is definitely calling my name and continuing to earn its spot in my limited cabinet space.  One night this week we had a volleyball game, compounded by soccer practice, a night out with friends, and homework.  Putting a boneless pork shoulder in the slow cooker in the morning and being able to eat when we walked in the door was fabulous.  We shredded it and then offered it with rolls, tortillas, a variety of condiments, and everyone at the table was pleased and satisfied.  Definitely a keeper, and likely to be part of the regular rotation.  It also provided enough leftovers to freeze the rest which will allow us to just thaw and reheat in the future.  Excellent!

The second dish to earn keeper status was Stuffed Ranch chicken.  I clipped this recipe back in the spring of 2006!  I love using these kinds of recipes - it reinforces why I started this project and blog in the first place.  I've been collecting recipes for ages and ages, and they are in recipe boxes, 3 ring binders, and stacked on a shelf in my kitchen.  I love incorporating these into the meal plan and finally deciding their fate; is the recipe good enough to share or shall it hit the recycling?  In any case, this stuffed chicken was a keeper, and I even forgot to add the bacon!  Just imagine how much more we will love it when we add that to the stuffing!

As I mentioned, this week has been super chilly.  We've been having soup and casseroles in addition to the new keeper recipes listed here. One of our favorite soups, un-stuffed pepper soup, makes enough for two dinners! We enjoy it the night we make it and then I freeze the rest to be used in the future.  I love those kinds of meals; one time effort, two times enjoyment!  What have you been feeding your family to keep warm in this bitter cold?  And if it isn't cold by you - have you grilled anything of late?  Let me know and I can live vicariously through you!

Happy Cooking!

New Recipes
Stuffed Ranch Chicken
All Purpose Pork Shoulder

All Purpose Pork Shoulder

Ingredients
* 3-4 lb boneless pork shoulder
* 1 tbsp kosher salt
* 2 tsp ground black pepper
* 1 onion, roughly chopped
* 3-4 cloves of garlic, minced
* 1/2 cup dry white wine

Directions
1. Pat the pork dry and then rub the salt and pepper all over.  Place it in your slow cooker.
2. Scatter the onion and garlic all over the pork and in the slow cooker bowl. Add the wine.
3. Cover and cook on low 7-8 hours.
4. When the meat is ready, remove from the slow cooker and shred with two forks.  Serve with any sauce of your choosing, on a roll or tortilla, or just heaped on a plate!

Notes
Super easy - and so versatile.  Some used BBQ, wing sauce, or mustard.  The meat was eaten on a roll, in a tortilla, and with a fork from a plate.  We will definitely make this again!  We had enough for dinner and then froze the leftovers for dinner in the future.

Stuffed Ranch Chicken

Ingredients
* 1 lb boneless skinless chicken breasts, pounded thin and cut into portions that can be stuffed and rolled
* 3 tbsp ranch dressing
* 2 bacon strips, cooked crisp and finely chopped
* 1/4 cup finely chopped fresh mushrooms
* 1/4 cup finely chopped sweet red pepper
* 1/4 cup finely chopped green onions
* 6 tbsp evaporated milk
* 2 tsp cornstarch

Directions
1. Ensure the chicken is pounded thin and cut in such a way that you will be able to spread the filling on it and roll it up.
2. Combine the ranch dressing, bacon, mushrooms, pepper, and green onions in a small bowl.  Spread this evenly on each of the pieces of chicken.  Roll each piece of chicken and secure with one or two toothpicks.
3. Place the chicken in a greased 9 x 13 baking dish, and cook for 25-30 minutes in a 350 degree oven.  The chicken will be done when the chicken juices run clear.
4. Remove the chicken from the pan and keep warm.
5. Strain the liquid from the 9 x 13 pan into a bowl or measuring cup. 
6. In a small saucepan, combine the evaporated milk and cornstarch until smooth.  Stir in the pan juices.  Bring this mixture to a boil over medium high heat; cook and stir for one minute or until thickened.
7. Serve the chicken (before to remove the toothpicks!) and pass the sauce.

Notes
We were glad that the recipe called for the sauce to be passes separately from the chicken, because not everyone loved the gravy.  However everyone did agree that this was a keeper dish, and I forgot to add the bacon!  So if you like this recipe but don't have bacon on hand, you can still give this chicken a try!