Wednesday, April 8, 2015
Boston Baked Beans
- 1 pound navy beans (about 2 1/4 cups)
- 1/2 pound bacon
- 1 medium onion, diced
- 3 TBSP molasses
- 2 tsp kosher salt
- 1/4 tsp dry mustard
- 1/2 C ketchup
- 1 TBSP worcestershire sauce
- 1/4 C brown sugar
- Place the beans in a pot and cover them with 2 inches of water. Let them soak overnight.
- Drain the beans, reserving the water they were soaked in.
- Dice the bacon and cook until crisp in a dutch oven or heavy bottomed pot. Remove the bacon to add back in later and discard all but one TBSP of the bacon fat.
- Saute the onions in the bacon until translucent (about 5 minutes).
- Add the remaining ingredients, mix well and simmer for about 10 minutes
- Stir in the bacon and the beans and a cup of the reserved water and then cover and put into a 325 degree oven for 4 hours. Check the beans every 1/2 hour to an hour and stir in more of the reserved water if needed.
Recipe serves 5 to 6 as a main dish or 10 to 12 as a side.
Wednesday, April 1, 2015
So, in case you live under a rock and didn't notice, the Girl Scouts just blew through town, spreading love, joy and cookies everywhere! I can't say I'm a huge fan of girl scout cookies but I am a big fan of the organization and the cause. I am a baker so I prefer to make my own cookies. But... if those adorable little girls that hang outside of my grocery store manage to tug at my heart strings and make me weak... I will buy some cookies. I prefer the Samoas. I've never been a fan of coconut. That is until I made my first German Chocolate Cake! That will be another recipe for another day, though!
My friend, Spencer Blake who is the anchor of Good Morning Idaho on Channel 6 here in Boise, asked me to come up with a recipe that includes Girl Scout Cookies for a segment. Well, what better food is there to create than a new cupcake? :)
This cupcake has a Samoa cookie on the bottom, then a layer of chocolate cake. It is filled with some homemade salted caramel sauce which is topped with a little toasted sweetened coconut. The next layer is some vanilla bean buttercream frosting. I drizzled the frosting with salted caramel sauce, sprinkled some more (Samoa) toasted coconut then finished it off with a drizzle of chocolate ganache. A little piece of Samoa makes an adorable and super tasty decoration on top.
This is a non-recipe recipe! Take 2 cupcake pans and line them with standard-sized cupcake liners. Place a Samoa cookie on the bottom of each liner. You will probably need about 3 boxes of Samoa cookies because unfortunately they only put about 15 cookies in each package. The nerve of them! Anyway, save some for the garnish on top!
Next, mix up your favorite chocolate cake recipe, If it's from a box, no judgement here! I only ask that you make your own frosting. Please, please, please do not buy the can! American buttercream frosting is so simple to make and so, so, so much better that chemical infused yucky canned stuff.
To make a vanilla bean buttercream, simply beat 2 sticks of room temperature unsalted butter with 6 cups of powdered sugar, 1/2 cup of whole milk, a very generous tablespoon of pure vanilla extract and a pinch of salt. There ya go.
My homemade Salted Caramel Sauce recipe can be found here.
Here is how to make some yummy chocolate ganache...
Pour one cup of heavy whipping cream into a microwavable glass bowl. Add one heaping cup of semi sweet chocolate chips, heat for 1 minute in your microwave. Mix well. If it needs to melt some more just put it in the microwave for another 30 seconds to 1 minute. Add a teaspoon of vanilla and bada-bang baby, you got yourself some ganache.
Thursday, February 26, 2015
This recipe is a perfect for meat-free Fridays during lent or anytime you want a vegetarian appetizer, side dish or main.
Portobello Mushrooms Rockefeller
- 4 medium-size portobello mushrooms
- 1/2 cup shredded mozzerella cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 medium shallots, diced small
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 6 ounces fresh baby spinach, rinsed and chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs
- Salt and freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Remove the stems from the portobello mushrooms and chop the stems.
- Hollow out the mushrooms so that there is more room for stuffing.
- Set the whole mushroom caps aside.
- In a medium heated frying pan melt the butter then add the olive oil, shallots, garlic, and mushroom stems. Saute until soft, about 3 minutes.
- Deglaze the pan with the white wine.
- Pour in cream and mix well.
- Add chopped spinach and cook until soft, about 5 minutes.
- Add the grated parmesan and panko breadcrumbs . The sauce will thicken when heated through, another few minutes. Remove from heat.
- On a baking sheet with a baking rack, arrange mushroom cavity-side up.
- Spoon in enough spinach mixture to fill the portobello mushroom cap.
- Top with mozzarella cheese.
- Bake for about 20 minutes.
- Remove mushrooms from the oven and serve warm.
(Recipe adapted from cookingchannel.com)
Tuesday, January 27, 2015
I love Asian flavors. I love wings. Most of all, I love the two together! The sauce for these wings is kind of like a "kitchen sink" of a recipe. I just kept throwing things in that I thought would add to the many layers of flavor. Result, BAM! Big flavor! Now, some of you may like the extra crispy texture of wings that are deep fried. If that is the case then by all means, fry them! The wings in this recipe are baked. They are not quite as crispy as fried but they are healthier and taste just as delicious! I am going to make up a couple of batches of these for the Super Bowl this Sunday! Go Pats!
Sweet & Spicy Asian Wings
- 3 lbs of chicken wings, split in half, tips cut off and discarded
- 1/2 C apricot jam
- 1/4 C hoisin sauce
- 1/4 C soy sauce
- 1/4 C rice vinegar
- 1/4 C brown sugar
- 2 TBSP freshly grated ginger root
- 1 TBSP crushed red pepper (or to taste)
- 1 TBSP freshly minced garlic
- zest and juice of 1 lime
- dash of sesame oil
- 1 TBSP chopped cilantro
- 1 TBSP green onion
- 1 TBSP toasted sesame seeds
- Preheat oven to 425 degrees.
- Pat chicken wings dry with paper towels and place on parchment paper on a cookie sheet. (I baked the wings on foil the first time and the chicken skin stuck to the foil, even with lots of oil.) Spray wings well on both sides with a non-stick cooking oil spray.
- Bake in the oven until golden brown and crispy (about 45-50 minutes) turning halfway through.
- While the chicken is baking, make the sauce. In a medium sauce pan over medium heat, combine jam, hoisin sauce, soy sauce, rice vinegar, brown sugar, fresh ginger, crushed red pepper, fresh garlic, lime zest, lime juice and sesame oil. Mix together well and cook until thickened (about 15 minutes).
- Keep the sauce warm on the stove on low heat until the wings are done baking. When the wings are done baking, pour the sauce into a large bowl. Add the wings and toss to coat.
- Transfer the coated wings to a serving platter. Garnish with cilantro, green onion and toasted sesame seeds.
Enjoy, and Go Pats!
It's no secret that I am a total foodie. I am also a huge football fan! So, the week before the Super Bowl is a pretty big deal to me. To say that I am excited about this year's Super Bowl is a total understatement. My team, the New England Patriots are playing the Seattle Seahawks. There are a whole lot of Seahawks fans here in Idaho so I've been receiving a whole lotta smack talk about "Deflategate" lately. I am so over it all and just want to watch some football! I won't be hosting a party on Super Bowl Sunday this year because if I invite friends over they might actually talk to me during the game! :) I will have a few friends over who know better than to do that. I came up with this yummy, hot, ooey, gooey, cheesy bacon dip to serve up for them during half time. I tried it out on some friends last night and it was a huge hit! Here is the recipe...
Hot Cheesy Bacon Dip
- 8 oz package of cream cheese (softened)
- 1 1/2 C sour cream
- 2 1/2 C shredded sharp cheddar cheese
- 1/2 lb bacon, cooked to crispy and chopped up
- 1 jalapeno pepper, diced small (leave the seeds and ribs in if you like it spicy!)
- 6 green onions, finely chopped
- 1 dash of worcestershire sauce
- bread, crackers, chips or veggies for dipping
- Preheat the oven to 425 degrees.
- In a medium sized mixing bowl, beat together the cream cheese and sour cream on low with a hand mixer until smooth and creamy (1 to 2 minutes)
- Add the shredded cheese, cooked and chopped bacon, green onions, jalapeno, and dash of worcestershire sauce and mix well with a rubber spatula.
- Put the dip into a 1 quart oven-safe baking dish and bake for 25 to 30 minutes, until hot and bubbly and the cheese is melted throughout.
- Serve immediately with bread, crackers, chips or veggies.
If you live in the Boise area, tune into Good Morning Idaho at 6:40 a.m. on Channel 6 or at 7:20 a.m. on Channel 9 to watch me make this recipe LIVE!
Enjoy, and GO PATS!
Tuesday, October 28, 2014
- Hey, hey, hey, it's Pumpkin Week this week on Good Morning Idaho. I'm honored to be asked to cook something up for my third year. I wanted to come up with a savory pumpkin dish that was on the healthy side. I made this dish with whole grain pasta which is high in protein. Pumpkin fruit is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. Pumpkin seeds have many health benefits. You can read all about them here. This is a very quick and easy recipe for a healthy weeknight meal. Not to mention delicious! Tune in to Good Morning Idaho Channel 6 at around 6:40 a.m. tomorrow!
Creamy Pumpkin Penne Pasta
- 1/2 cup pepitas (pumpkin seeds)
- 1 pound whole grain penne pasta
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 large shallot
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- One 15-ounce can pumpkin puree (not pumpkin pie filling)
- Kosher salt and freshly ground pepper
- 1/2 cup mascarpone cheese or cream cheese (room temperature)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup snipped fresh chives
- freshly grated nutmeg
- Preheat the oven to 375°. Spread the pepitas in a pie plate and toast for about 5 minutes.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the starchy cooking water.
- Meanwhile, in a medium saucepan, add the olive oil and melt the butter over medium heat. Add the shallots, garlic and thyme and cook over medium heat until the shallots are softened, about 5 minutes.
- Add the pumpkin puree into the pot and cook over medium heat until hot. Mix in the mascarpone (You could substitute regular cream cheese or ricotta cheese) and the 1/4 cup of grated cheese. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the pepitas, parmigiano and chives on top then grate a little fresh nutmeg as well (trust me, use the fresh stuff!) and serve.