Thursday, April 29, 2010

Chicken with Artichokes and Mushrooms

There are four things that I love...chicken, mushrooms, artichokes and Ree! The Pioneer Woman has really nailed several dishes that DD has been cooking lately! After much disappointment and experimentation of recipes from Giada de Laurentiis....DD and I were extremley unsatisfied! I think it's safe to say that Ree saved the Day! Recipe here.

Wednesday, April 28, 2010

Drumsticks w/ Garlicky Tomato Sauce


This chicken dish is the ultimate satisfying surprise! Drumsticks are browned and then roasted in a tomato sauce so rich and succulent you'll want extra for the next evening's meal! DD paired her chicken with red potatoes and savory cabbage, sauteed in butter and garlic-yummy! Tonight DD & family will enjoy the remaining sauce over pasta with a side of broccoli rabe. Thanks go to AM for introducing me to PW for this excellent chicken recipe, which can be found here: http://thepioneerwoman.com/cooking/2010/04/chicken-with-tomatoes-and-garlic/

Thursday, April 22, 2010

Oven Baked French Fries


If there is one food that I could not live without...it would be potatoes! I love potatoes! Any kind...but my weakness is french fries! So delicious! This recipe is a sweet success! Try as soon as you can potato lovers!

Oven Baked French Fries

Preheat oven to 475 degrees F.
Cut potatoes into wedges, with or without skins.
Place cut potatoes in a hot water bath for fifteen minutes.

Dry off with paper towel and put into another bowl.
Toss with just enough canola oil, salt and pepper.
Bake about 20 minutes, until brown.

Results are flawless!

Wednesday, April 14, 2010

Banana Caramel Cheesecakes




These little muffin tin goodies are delicious! But there is one set back. For easy eating I would recommend baking these in ramekins or small custard cups because they stuck to the paper wrappers! But this did not stop me from getting the stubborn cheesecake off of the paper! These are truly delicious. The icing is going to taste amazing on any kind of cupcake, I can't wait to try it!

Cheesecakes:
Vanilla Wafers
3/4 cup sugar
16 oz cream cheese
1 TBSP lemon juice
2 eggs
1 tsp vanilla

Blend cream cheese and sugar. Add eggs, lemon, vanilla, blend until smooth. Place a wafer at the bottom of each tin/ramekin. Fill 2/3 full with cream cheese mixture. Bake at 350 for 15 minutes.

Caramel Frosting:
3/4 cups butter, softened
1 1/2 Tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup dulce de leche/caramel

Cream together softened butter and powdered sugar. Add heavy cream and vanilla until smooth and no lumps appear. Add the dulce de leche and beat to incorporate. Frost away!

Assemble: Bake cheesecakes and then let cool. Top with bananas and caramel frosting! And then eat before everyone else figures out how good they are!!

Slab Pie



Its official. I like cooking, but I LOVE baking! I think I was sold when I made this pastry! I was sold because its very simple and great anytime of the day! Try it and spread the word! Slab Pie Rocks!

Recipe Adapted from Smittenkitchen, Slab Pie


Blueberry Peach Slab Pie(but any fruit combo will do)

2 Pie Crusts, keep separate, chilled for at least an hour in the fridge


Recipe for one pie crust: (make two)

1 1/4 cups flour

1/3 cup butter

about, 3T cold water


combine flour and butter, add water until desired consistency.


Recipe for filling:

about 4 cups blueberries/sour cherries/or any other fruit combo(fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar*
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
one egg, beaten with a tablespoon of water

Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice (I did this to make the glaze more interesting)


Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.

On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. Do your best to work quickly, keeping the dough cold.

Transfer to a 15-by-10-by-1-inch(or something similar) rimmed baking sheet, (pastry will hang over sides of pan). Line with parchment paper. Pour blueberry mixture into lined baking sheet; set aside.

On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or milk.

Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioners’ sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top.

Wednesday, April 7, 2010

Bradbury Cookies

Yes...BD is baking! What's next...cooking! I can't wait (DD)! ...all of sixteen and he had fun in the making!!