Monday, October 31, 2011

Have You Ever Seen Gorgeous? Butternut Pound Cake

This is another post that needs to be wordless.....

Just soak in the gorgeousness......


This homemade caramel topping is "sin in a bowl". OMG!! I have never tasted anything quite like it. And on top of this cake.....totally awesome!



Butternut Pound Cake

1 1/2 c. butter, soft
2 c. sugar
6 eggs
1 tsp. vanilla extract
3 c. cake flour
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 heaping c. butternut squash, cooked
1 c. walnuts, chopped

Walnut Caramel Sauce

1 c. packed brown sugar
1/2 c. buttermilk
1/4 c. corn syrup (I used dark)
2 TBS butter
1/2 c. walnuts, chopped
1/2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients and whisk together. Add to cream mixture alternately with butternut squash, beating just until combined. Pour into greased and floured bundt pan. Bake at 350 degrees F. for 60 - 70 minutes (start checking with wooden pick after 60). Cool for 10 minutes before removing from pan. For sauce, combine brown sugar, buttermilk, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over cake.

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This recipe is linked to:
Foodie Friends Friday

Friday, October 28, 2011

Over The Top: Chicken Stir Fry

This stuff is really over the top.....

You are going love this.

I have finally used up all my rice from Trader Joe's in Arizona. I bought it last summer (2010) when we were vacationing there. Yes, I brought back two big bags of rice in my carry-on. Call me crazy, but I love that rice.

And guess what? I'm going back to Arizona this winter.....Another Trader Joe's visit is in the mix.....

I just wish I had one in my area. The closest one is 4 hours away.

This was really easy to put together, and I do really well alone in my kitchen, so let me see if I can get this in recipe form for you.

The onion and garlic were thrown in the skillet first. They are cooked till translucent, about 1 - 2 minutes.
Then the chicken is added. Cook the chicken until it is just starting to brown.

Throw in the chicken broth and veggies, place a lid on top and let it simmer for about 10 minutes.

Add the sauce mixture, let it thicken, and WHA-LA.....chicken stir-fry. Serve over rice and you have a great meal.

I'm going to tell you what was requested to serve with this dish......garlic bread!! The person that requested it needs to do some more research on food cultures. Garlic bread is Italian, stir-fry is Oriental.....DUH!!

Chicken Stir-Fry

2 TBS olive oil
4 cloves garlic, minced
1/2 large onion, chopped
salt to taste
3 boneless skinless chicken breast halves, cut into chunks or strips
1 pkg. fresh cauliflower florets
1 pkg. fresh broccoli florets
1/2 pkg. fresh sliced carrots
1/2 c. fresh chopped celery
1 c. chicken soup base according to package directions (divided)
2 TBS soy sauce
2 TBS honey
2 TBS cornstarch

Heat olive oil in large skillet. When oil begins to smoke, quickly stir in garlic and onion. Stir until onion becomes translucent, about 1 - 2 minutes. Add chicken and stir until chicken just starts to brown. Add 1/2 c. of the soup base and the veggies. Cover and simmer for about 10 minutes. Mix the rest of the soup base, honey, soy sauce, and cornstarch. Add sauce to veggies, stir until thick, and serve over rice.

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Wednesday, October 26, 2011

Why Is It Brown? Apple Salad

I love apple salad, but I wanted to do something different to satisfy my craving.

I turned this one into a jell-0 salad.

And why is it brown, you ask?

Because I went to the frig to get my jar of applesauce and I was about 2 ounces short.

And without panic, I looked through my pantry, and my frig to see if I had something to substitute for the missing 2 ounces of applesauce.

What do you think I found?

Yup, apple butter......

Hey, don't judge.....it worked.

I like apple salad because usually it has crispy chunks of celery along with the apple.

This salad went together pretty easy.

And it is so pretty when it's done.

I think so anyway.

The topping is my own creation.

Okay, I'll tell you the truth.....My refrigerator needed cleaning out. I had partial containers of cream cheese, sour cream, and ricotta.

Ha! It all went on top of my jell-o.

Autumn Apple Jell-O Salad

20 oz. applesauce (I won't put in the apple butter, because it's not suppose to be there)
1 pkg (3 oz.) pineapple jell-o
1 pkg (8 oz.) cream cheese, soft
1 c. diced unpeeled apples (I used honey crisp)
1 c. chopped celery
1/2 - 1 c. chopped walnuts
1 c. mini marshmallows

Place the applesauce in a medium saucepan, bring to a boil (be careful with applesauce, it pops all over). Boil for 3 minutes, and add jell-o. Stir until dissolved. Remove from heat and add cream cheese. Stir until melted and combined. Cool. Fold in apples, nuts, celery, and marshmallows. Pour into a 9 inch square pan. Chill until firm (overnight).

Topping:

1/2 c. sour cream
1/3 c. ricotta cheese
1 tub cream cheese (spreadable)
2 TBS sugar
1/2 tsp. lemon peel (McCormick's)
1/2 tsp. vanilla extract

Place all ingredients in a stand mixer and mix until smooth. Spread on top of chilled jell-o salad.

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Monday, October 24, 2011

It's Been A While: Product testing Bistro Sensations

Have you guys tried these? They are pretty good, and the nutrition facts aren't that bad either.

These are chicken sausages, and gluten free.

The two that I tried are, Smoked Mozzarella with Artichoke & Garlic and Fire Roasted Peppers and Onions with Asiago.

I loved the Artichoke and Garlic one, but the Fire Roasted Pepper one was just a bit too spicy for me.

There are many different kinds. I seen one with habanero peppers (hot, hot, hot....), and I have one in my freezer that is Spinach & Mozzarella. I can't wait to try that one.

I think these would be really good on the grill, and I will remember that come spring.

The way I fixed mine was, I parboiled them in water, and after the water was gone I added some olive oil and finished cooking them till they were browned.

Someone on facebook told me to cover and simmer them in diced tomatoes. Now I think that would be fantastic.

All-in-all these make a very good meal. And they're not that bad for you. Actually 110 calories for a meat product is pretty darn good.


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Friday, October 21, 2011

I Am Still Apple'n It: Applesauce Muffins

Another perfect muffin....

I think I have got this muffin thing down pat.

And this recipe is linked to:


And:

Cast Party Wednesday

And these were even a rush job. I had an hour and a half before I had to leave for school. I made my muffins, showered, did make-up, and took my foodie photos all within that hour and a half. I even took a couple of these muffins to my instructor.

You know what I got?

An automatic "A".......ha ha....I'm such a brown-noser.....

No, for real, my instructor follows my blog so I thought I would take him some of my goodies to sample.

You will never guess what the topping is on these muffins.....

Sure, I'll wait while you guess.

HUMMMM.....DEEEEE......DUMMMMMM......

Give up?

It is crumbled chocolate chip cookies.

I had three cookies left-over that no one was eating, so I took a meat mallet to them.

And this technique is also a great stress reliever. Do you have a someone that just gets under your skin daily? Someone that just pushes your buttons to the limit?

Well, here is how you deal with them.

Put your cookies in a plastic bag, grab the meat mallet, get a good picture image of that irritating person, and start swing'n.....

This is for you irritating me, BANG, BANG, BANG, and this is for you getting under my skin daily, BANG, BANG, and just for getting on my last nerve, BANG, BANG, BANG, BANG.....

See, I told you it would be good stress relief.....

Sprinkle the cookie crumbs on top of the muffins before baking. Don't be afraid to put them on heavy. The more there are, the crunchier the tops are.

This is what they looked like after they were baked.

The cookie crumbs browned nicely. And don't forget to add water to the empty muffin cups before baking. Never leave them empty.

I used some sweet and salty caramel dip to put on the tops after they were cool. I heated the caramel just a little. Enough to make it pour-able.

And just wait till you see the inside of these beauties.....

Fluffy, fluffy, moist, and cakey......

Applesauce Muffins

1 c. sugar
1/2 c. butter, soft
2 eggs
1 tsp. vanilla
2 c. bread flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/4 tsp. salt
1 c. applesauce
Crushed chocolate chip cookie crumbs for topping

In a mixing bowl, cream sugar and butter. Add eggs, one at a time, and vanilla, beating well. Combine dry ingredients; add to the creamed mixture alternately with applesauce. Mix just until combined. Fill paper lined muffin cups almost full. Top with cookie crumbs. Bake at 350 degrees F. for 30 - 35 minutes. Cool on wire rack.

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Thursday, October 20, 2011

You Are Going To Melt Into Bliss: Caramel/Apple Turkey Panini

The Improve Cooking Challenge


This is the most amazing sandwich I have ever had.

My assignment from Lady Behind the Curtain was to create something with caramel and apple.


Sheryl has worked very hard at putting together this linky party. I am honored to be part of it.

Thank you Sheryl!!

Okay, to be different, this is what I came up with.

This is a follow along recipe, so you will have to carry your lap top into the kitchen.

Yes, I will wait......

Are you there yet?

No, no, don't sit your lap top that close to the sink......move it over just a little. Much better. Now we can get started.

Mix 1 TBS hot caramel ice cream topping (I heated it just a little).

You don't want it too hot or it will cook the mayonnaise. You don't want that to happen or you'll have lumps.....EWWWW!

Mix with 1/4 c. mayonnaise.

Thinly slice 1 Fuji apple (very thin).

Butter one side of rye bread, and spread the other side with the caramel mayo mixture.

Lay sliced apples on top of the mayo mixture.

Place deli turkey on top of apples.

Spinach on top of turkey.

A slice of mozzarella/provolone cheese.

Flip the slice of bread with only the apples on top of the cheese.

Place the sandwich in a preheated George Forman, and close the lid.

Let them cook for about 7 - 10 minutes, or done to your liking.

Are you drooling? You have got to make this sandwich! The caramel along with the apple and turkey is just out-of-this-world fabulous. The whole combination of flavors belong together. I think I'm going to slip a patent on this baby.....
But then again, there has probably already been a better one created. I am one of those experimental chefs that seems to be one step behind....UGH!!

This recipe is also linked to:
Lark's Country Heart

MORE PLEASE!!



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Wednesday, October 19, 2011

Are Goldfish Considered a Delicacy? Chili


Are goldfish considered a delicacy?

If so, I love goldfish....

They are good with soups, just for a snack, or mixed with other goodies to create a snack mix.

They are cheesy, salty, and very satisfying.....


HA! And you thought I was talking about real goldfish, the kind that swim, the ones that are kept in a fish bowl.....

Okay, please forgive my sense of humor. Not funny, right?

For real, I made chili. And you can't eat chili without goldfish.

Chili is so versatile. You can put just about anything in it and it will turn out great every time.

But you have to have a trio to cook with your meat.

This trio can be to your liking. I chose garlic, onion, and celery. Green pepper is another ingredient that could be added to the trio.

And you have to have a peanut butter sandwich with your chili.....

That's a written law, right? I know I read it somewhere in the foodie law books.....

It has been windy, rainy, chilly, and just down right icky. These are the days where chili is a must serve. Gotta have it, need it, comfort it, and demand it....


Angie's Chili

1.36 lb. ground round (ground round doesn't have to be drained. (My opinion))
1 c. chopped celery
1 c. chopped onion
2 garlic cloves, minced
1 envelope chili seasoning of your choice
1 (14.5 oz) can diced tomatoes with green chilies
1 (15 oz) can diced tomato sauce for chili (Hunts brand)
1 (29 oz) can red kidney beans
3 c. tomato juice
A few shakes of white pepper

Brown ground round, celery, onion, and garlic in a dutch oven. When meat is browned add the chili seasoning packet. Mix together real well. Add canned ingredients in order. Stir and sprinkle with white pepper. Bring to a slow boil, then turn down to simmer. Cover and simmer for an hour. Stir occasionally.

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