Monday, June 24, 2013

Blackberry and Peach Crostata

This dish has to be my all time favorite Dessert.  The first time I made it I was in Heaven! Im not a big dessert type of person because most all of them are too sweet for me, this wasnt.
I LOVE LOVE blackberries & peaches!!! So the first bite, I was in love! 


This recipe I seen on The Chew & I had to try it, im so glad I did. Thank you Mario! *smile*
I used a basic simple pie recipe instead of the one used on Mario Batali's recipe.




Above is what it looks like before the miracle happens.


Oooooo my mouth is watering! Doesnt it already look yummy?


And here it is... Mouth full of wonders!! Isnt it beautiful? 
So quit drooling on here and go in your kitchen and make this for dessert tonight.
Its simple & quick. 


RECIPE- 

* PEACH AND BLACKBERRY CROSTATA

Dough:

2 1/2 cups cake flour, plus more for dusting

3 tablespoons sugar

1/2 teaspoon salt

Grated zest of 1 lemon

1 cup (2 sticks) cold unsalted butter, cut into small chunks

1/4 cup ice water, plus more if needed

Filling:

5 large ripe peaches, pitted and cut into 16 slices each

2 pints fresh blackberries

Juice of 1 lemon

3 tablespoons sugar

1 tablespoon all-purpose flour

Finish:

2 tablespoons honey

1 large egg, at room temperature

1 cup mascarpone or freshly whipped cream

Make the dough: Combine the flour, sugar, salt and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and zap until the dough just forms a ball without being too wet or sticky. Remove the dough from the processor and pat it into a flat disk, about 2 inches thick. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Make the filling: Combine the peaches, blackberries, lemon juice, sugar and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.

Heat the oven to 375 degrees.

Remove the dough from the refrigerator and allow it to soften enough to roll out.

Sprinkle your work surface and a rolling pin lightly with cake flour. Roll the dough out into a 16-inch round, about 1/4 inch thick. If the dough tears, press the edges back together. Transfer the dough to a 12 1/2-inch fluted quiche pan or tart pan with a removable bottom, allowing the excess to hang over the edges. Spoon the fruit mixture into the dough. Fold in the overhanging edges of the dough, leaving a 6-inch area of fruit exposed in the center. Press the crust into the rim of the fluted pan to form an edge.

Place a heatproof bowl over a saucepan of simmering water (or use a double boiler), and heat the honey in the bowl until it is thin. Add the egg and whisk them together. Brush the mixture liberally over the fruit and crust. Place the tart pan on a baking sheet, and bake for 1 hour and 10 minutes or until the crust is golden brown and the fruit is bubbly. Remove it from the oven and let it cool slightly.

Serve the crostata warm or at room temperature, with a dollop of mascarpone or whipped cream on each serving.

Serves: 8 to 10.

Recipe courtesy of "Molto Batali" (ecco, 2011)


Friday, June 21, 2013

Buffalo Chicken Loaf

Every time I get invited to a BBQ or some potluck event everyone expects me to take something different.  Its nice to know there are people out there that likes my food *smiling*.  
The day before I had picked up a rotisserie chicken for dinner & I had leftovers.  I had a loaf of french bread in my breadbox (always have some type of bread in this kitchen) & I was praying that I still had hot sauce in my fridge. I DID! 
So, my wheels started turning & I came up with bbq chicken on a french roll. 

This is the before pic


And this is when its cooked...


I cut them in smaller pieces & everyone really enjoyed them! (Of course!) *smile*

Recipe-

Marinate-
About two cups of cooked chicken, cut in bite size pieces.
1/4  cup franks red hot sauce (love this stuff!)

Add hot sauce to chicken & let sit for about an hour

1/4 cup franks red hot sauce
2TBL butter
1 celery stick, chopped finely
Mozzerella cheese (above I used a mix of cheeses I had leftover)
Bleu cheese dressing 
Blue cheese crumbles (optional)
Cilantro, chopped
French bread, sliced in half

Heat the hot sauce with butter & let cool.
To assemble french loaf pizza; brush your cooled sauce on bread, sprinkle cheese over sauce, sprinkle celery, add marinated chicken, then drizzle blue cheese dressing over the entire loaf (add as much dressing to desired taste which brings in the blue cheese crumbles if desired, i personally dont add too much of either to balance both dressing & crumbles), drizzle a bit more hot sauce over loaf, top with a sprinkle of cheese & cilantro.
Heat under broiler for 3-4 minutes
Slice into smaller pieces & serve.

Enjoy!





Sunday, January 20, 2013

Cornish Game Hen with Sage butter

This was my first attempt on making game hens. How could a little bird be so hard to cook when I have no problem cooking much bigger birds (Turkey)? Maybe its just the thought of trying something new?
I have recently been trying to make or try something new so I decided on this.
This recipe can be found here: http://www.foodnetwork.com/recipes/sunny-anderson/butterflied-cornish-hens-with-sage-butter-recipe/index.html
This was very tasty!

I didnt use the sheet pan like it mentioned. I used the same cast iron skillet that I used to brown the bird to put in the oven & basted it half point & again when I took it out of the oven.

What will I try next? Stay tuned. *wink!*

Saturday, October 27, 2012

Yeast Pancakes like from DDD

I made these after seeing the triple D show on food network channel.
The apple caramel with brie was delish!
I had fun trying this & I definately will be making these again.
I will be back to post the recipe veey soon!

Tuesday, August 28, 2012

Mini Pizza Pockets

Mini Pizza Pockets




The other day I was just going to make pizza dough and make my son a grilled pizza out back on the grill.  I decided to just do some mini pizza pockets and see what the boys would say.. They loved it!
I wasn't sure how to seal the edges so I just dabbed a little water on the edge and pinched them closed.  It worked.  The ones I didn't do this to, looked like a mess and of course that picture is not shown. *wink*

These are just the basic pepperoni filled ones but I had things rolling in my head while making these.. hamburger, veggie, meaty, even sweet fillings.. yum!  I can't wait to try these again.

Wednesday, January 4, 2012

Cheeseburger Salad

 I found this idea on The Pioneer Woman and thought I would try it... OMG, I am glad I did!  This was super easy and super delicious to eat!  I could eat the croutons itself it was so good!

{THIS PICTURE IS FROM HER WEBSITE}

If you want something with less carbs in a cheeseburger, you need to try this!  You won't regret you did. Enjoy! 


These croutons were simple to do.. hubby looked at me cut the hamburger buns and thought I was nuts but once he tasted them, he thought they were great!  (from the man who still tries to tell me how to make a dish from his no knowledge of cooking.. lol)  I used 2 hamburger buns (tops and bottoms) and just cut them in little squares. I sauteed them in 1/2 stick of butter for about 10 minutes.. just until they got to where I liked the crunch in them.  (after a few taste testers, i'm surprised there was any left.. *wink*) set aside when done... nibble on a few while you make the main course! ;) 
Below are the things I added and the final shot:


-Shredded Cheese-



-Condiments include... chopped pickles, scallions (original recipe called for red onions but I prefer scallions), and chopped tomato-  are you feeling it yet?! :)


In a pan brown your meat and drain off any fat.
add in... 
 - Sauces: a squirt of ketchup, a squirt of deli mustard, a squirt of ground mustard, and a squirt of bbq sauce (mine was chipotle bbq).




{AND MY PICTURE OF THE FINISHED DISH}


And this is what you will have when you layer the meat on top of your chopped salad and top with your condiments! YUMMMMO!!!   
This would be a great superbowl dish!

RECIPE (copied from The Pioneer Woman website):

Ingredients


  • 2 pounds Ground Beef
  • 1/3 cup Ketchup
  • 1 teaspoon Yellow Mustard
  • 1 Tablespoon Dijon Or Spicy Mustard
  • 2 Tablespoons Barbecue Sauce
  • 2 heads Romaine Or Green-Leaf Lettuce, Torn
  • 8 whole Dill Pickle Spears, Cubed
  • 4 whole Roma Tomatoes, Diced
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 whole Red Onion, Sliced
  • 4 whole Hamburger Buns
  • 1 stick Butter

Preparation Instructions


(Adapted from The Pampered Chef.)

Brown meat in a large skillet, then remove from heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.

Cut hamburger buns into 1-inch cubes. Melt 1/4 stick butter in a separate skillet, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)

To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles, and slices of red onion over the top, then sprinkle warm croutons all around the plate.

Monday, November 7, 2011

Its been a while....

Its been a while since I posted anything new.  We had a set back with things here at home with my mom and her health issues... she is recovering nicely so we can only hope for the best.
With that said.. back to cooking!  I have a few things stirring up in the kitchen for this month so stay tuned!
I wish you all a wonderful November!  Stay warm.