Blog Archives

Friday Recipe Exchange: Ice Cream Delights

Vanilla Nut Crunch

It’s that time again. Time to dig out the ice cream maker and try out some new recipes. I cannot express how much I love the ease of the frozen bowl style machine. No fuss, no mess.

Pictured above is this summer’s first batch, Vanilla Nut Crunch, recipe here (where there is also a bonus kitteh)

And here are four of my favorites from the past summers:

Key Lime Pie Gelato, click here for recipes and photos.

Strawberry Ice Cream, two recipes here.

Blueberry Sorbet, recipe and photos here.

Chocolate-Hazelnut Gelato, really my very favorite of all the recipes, is here.

For the pet lovers, in case you missed it, Bixby needed to cool off in a cute video here. He now has his own kiddie pool in the yard because flooding the bathroom nightly was not an option.

What’s on your menu for the weekend? Getting ready the big holiday? Any favorite frozen treat recipes?

Double Dutch Chocolate

Tonight’s featured recipe is one of the most chocolaty ice creams ever. It takes a full cup of dark dutch cocoa and just enough sugar so it’s not too sweet. The ice cream scoop in the photo was my very first Kickstarter contribution. It works great on the hardest frozen ice cream with little effort. But in all honesty, I contributed because the presentation was so funny and the inventor was a riot.  I <3 engineers.

Dutch Chocolate Ice Cream

  • 1 cup dark dutch cocoa, unsweetened
  • 2/3 cup sugar
  • 1/2 cup lightly packed brown sugar
  • 1/8 tsp salt
  •  1-1/2 cups milk
  • 3-1/4 cups heavy cream
  • 2 tsp good quality vanilla extract

mixing bowl, ice cream freezer

In the mixing bowl, combine cocoa, sugars and salt, until well blended, add milk and use a hand mixer on low speed to combine until sugar is dissolved (about 2 minutes). Stir in cream and vanilla by hand.

Freeze according to manufacturer’s direction for your ice cream maker (for mine, I place the frozen bowl on the machine, add the paddle and the top, turn it on and then pour the ice cream mixture in while it’s turning. 30 minutes later I have ice cream).

After it has completed its freezing cycle, you usually have a soft serve consistency, you can freeze it until hard. Makes about 1-1/2 quarts.

That’s it for this week. There won’t be an exchange next week because of the holiday. I hope you have a great week and a terrific 4th! – TaMara

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Friday Recipe Exchange: Tidbits

Buffalo Leg QuartersJeffreyW uses the Tidbits title when he puts together a lot of different items in one post, so I thought I would co-opt it for this eclectic post.

It’s been a busy week of cooking, surprisingly. When stressed, I retreat to the kitchen and even in its unwelcoming state, there was solace there this week. Bixby turned one on Tuesday, I baked up some more dog biscuits for him and his best play-buddies. You can see his birthday photos here.

Then I was at the store and found chicken leg quarters on sale and sitting right next to them, my favorite bottle of wing sauce, so I made some Buffalo Leg Quarters, pictured above and recipe here. They were really good and much easier than making wings.

JeffreyW was busy in the kitchen, too and his Shrimp Mornay with Broccoli from earlier in the week looked delicious. Photos and recipe here.

What’s been cooking in your kitchen this week? Is it time to give up on indoor cooking and move it all out to the backyard? What’s up for Father’s day? Cucumber Salsa I had tonight’s featured recipe tucked away for the day I could find decent tomatoes. That day was today. And if you want other cucumber salad ideas, click here for a bunch of them.

Crisp Cucumber Salsa

  • 1 large chopped cucumber – I used an English cucumber so I didn’t have to peel or seed it.
  • 2 small chopped tomatoes
  • 3 green onions, chopped, greens included
  • 2 tbsp minced fresh Italian parsley
  • 1 jalepeno pepper, chopped (seeded if you want to lower the heat)
  • 4-1/2 tsp minced fresh cilantro
  • 1 tsp minced garlic

Dressing

  • 1/4 cup sour cream
  • 1-1/2 tsp lemon juice
  • 1-1/2 tsp lime juice
  • 1/4 tsp ground cumin
  • dash of cayenne pepper (opt)
  • 1/4 tsp seasoned salt
  • Tortilla chips
  • Small tortillas, cut into eighths

small bowl, serving bowl

In a serving bowl, combine the top seven ingredients.  In small bowl, combine the dressing ingredients and mix well. Pour dressing over cucumber mixture and toss gently to coat.

Let the flavors blend for about thirty minutes. Serve at room temperature or ice cold with chips and tortillas.

That’s it for this week. I hope everyone has a lovely Father’s Day. – TaMara

 

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Recipe Exchange: Helping Friends

A funnel cloud is seen north of Longmont on Thursday evening. (Jenn Fields / The Denver Post)

A funnel cloud is seen north of Longmont on Thursday evening. (Jenn Fields / The Denver Post)

Yes, that’s the tornado that touched down a couple miles from my neighborhood last night. It was a raucous night.

Today, for the second time in as many weeks, I braved my kitchen to cook for friends who lost a loved one. So I thought it would be good to talk about cooking to help friends.

Cooking for friends doesn’t have to be restricted to a death in the family. Birth of a baby, finals week, new to the neighborhood, moving away, these are all times when people can be too busy and too stressed to cook or eat properly.

What’s 4 Dinner Solutions was actually started because I used to deliver dinners to teachers during the last push of the school year. If you know any teachers, you know they start to look a little rough around the edges by the time school is finishing up. Seemed the least I could do for them.

What do bring. Don’t overwhelm them with sugary treats. Sugar, while great for mood and comfort, can add to fatigue. Last week I baked cookies because chocolate was requested. If you are doing a dessert, make sure it’s ready to serve. Don’t expect them to cut a cake or brownies into serving sizes. Cookies (find your favorite here) and cupcakes (some fun flavors here) are a great choice.

Know your audience. Skip the alcohol unless you’re really sure this is okay. I have one friend that a wine care package is my first thought, but that’s a rare exception. If they have food restrictions, go for a vegetable, fruit, cheese and dip platter. Lots of healthy finger foods that can accommodate the vegans, gluten-free and allergy prone. A tray is perfect for those that just don’t have the time or inclination to sit down for a meal. Grazing is often how people cope with stressful situations.

Please for all that is holy, don’t make a casserole. Make a complete dinner, or if that’s not possible, put together a deli platter. Or how about a picnic? Put a bunch of picnic foods in a nice basket, along with paper plates, napkins, utensils and cups.

If food is not an option, then offer to walk the dog, clean the litter box, watch the kids for the afternoon, or vacuum the house before guests arrive.

How about you, what do you do for friends in a time of need? And what’s on your  plate for the weekend? Anyone else dodging wild weather?  If you missed it, JeffreyW bought a new camera this week. Pictures are worth a look.

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Now for the recipes. For tonight I have put together a Pot Roast (photo above by JeffreyW) with all the trimmings (recipe here), hot and ready when they get home and for tomorrow, I’m putting together the featured recipe. They can then bake as needed. I’ll add a loaf of crusty bread and a bag of salad to complete that meal.

Baked Ziti

Baked Ziti

  • 1 pound ziti pasta
  • 1 pound bulk Italian sausage, spicy or mix 1/2 spicy and 1/2 sweet
  • 1/2 yellow onion, chopped
  • 3 to 4 tsp crushed garlic
  • 2 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp thyme
  • 1/2 teaspoon red pepper flakes
  • 1- 6 oz can tomato paste
  • 2 – 14 oz cans tomato sauce
  • 8 oz mozzarella cheese, grated
  • 12 oz ricotta cheese
  • 1 cup grated parmesan

Saucepan, skillet, 9×13 baking dish

Bring a large pot of water to a boil. Add the pasta and boil, uncovered, until the pasta is al dente, you want it very chewy as it will continue to cook while you bake it. Drain the pasta and DO NOT RINSE (you want the pasta starchy so it grabs the sauce).

In a skillet, brown the sausage. When it is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent, about 4-5 minutes. Add the garlic, spices and stir to combine. Cook 1 to 2 minutes, then add tomato paste, stirring to coat all the meat. Add tomato sauce and bring to a low simmer for 5 minutes.

Spread a thin layer of sauce in the bottom of a lightly oiled 9×13-inch casserole pan. Add a layer of pasta, ladle more sauce, spoon 1/2 the ricotta cheese over sauce, in dollops (three across and 4 to 5 up works well, kind of like you’d do cookie dough). Spread a 1/4 of the mozzarella. Add more pasta, more sauce, remaining ricotta, 1/4 of the mozzarella, sauce, pasta and the rest of the sauce. Top with mozzarella and parmesan.

Bake at 350°F until the top is bubbly and browned, about 20 minutes. Let rest for 5 minutes before cutting. I put a cookie sheet under the baking dish to catch any sauce bubbling over.

Serves at least 8

NOTES:

This can be put together ahead of time and refrigerated. Bake for 15 minutes, covered with foil, bake for additional 20 minutes until cheese is bubbly and brown and center is hot.   As this serves 8, you can use two 8×8 baking dishes and freeze one for later.

That’s if for this week. No Bixby update, but he’s recovering nicely from his “procedure” and I’m recovering from being dragged across the grass and the black eye has healed considerably. Life with an overgrown puppy. Have a terrific weekend – TaMara

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Friday Recipe Exchange: Recipes for Pups

Bixby Treats1

Have I mentioned I HATE my kitchen? The house hunt goes on…and on. But this week I braved the ugly, cramped space because one of my clients was having a tough week and I thought Dark Chocolate Chip Cookies would help (recipe here). They worked wonders. And I’ll add that since they are very chewy and crispy they are great frozen – cold, chewy and sweet.

Chocolate Chip Cookies4

I’d done a bit of cooking over the week, but most was for Bixby. As timing would have it, a few things fell into place that meant I had ideas for dog treats. And that became the idea for this week’s recipe exchange.

Jack bravely volunteers to test the final product.

Jack bravely volunteers to test the final product.

First up, Mrs. J cooks up cheesy dog biscuits (photo above and below by JeffreyW). Recipe and step by step photos here.

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Just a note, no Bixby update this week, but all his recipes include bonus photos of the Beast.

Then from my files, Dried Liver Treats, recipe and pup photo here.

Next, his absolute favorite treat right now, Yogurt Pupsicles, recipe and pic of that Tongue, here.

What about the cats, you ask? Well, as I’ve mentioned before, I tried making food and treats for my cats (including fresh fish) and they looked at me like I was insane and stomped off. So if you have had better luck, please share because I’m open to trying again.

What’s in your dish tonight? Do you have any treat recipes? Any fun plans?

For tonight’s featured recipe, more biscuits. I enjoyed making them and I might do it again, it was pretty simple and quick.

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Brown rice flour gives the biscuits crunch, peanut butter and pumpkin give them irresistible flavor (for pups at least). These got two paws up from Bixby and the neighbor dogs.

Pumpkin-Peanut Butter Dog Biscuits

  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/4 cup creamy peanut butter
  • 2 tablespoons dry milk
  • 1/4 teaspoon salt
  • 1 cup brown rice flour
  • 1 cup, plus 1 tbsp whole wheat flour (if your dog has a sensitive tummy, use all rice flour)

Preheat oven to 350.

In large bowl, whisk together eggs, pumpkin and peanut butter until smooth. Stir in dry milk, salt  and then add the flour gradually, combining with spatula or hands to form a stiff, dry dough. It’s very dry, so you may need to add a touch of water to get it to the consistency you need to roll it out.

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Turn out onto lightly floured surface  – and if dough is rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ and use biscuit or other shape cutter to make biscuits. Place shapes on cookie sheet.. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack.

Mine made 2 dozen very large biscuits. Next time I’ll try to find smaller cookie cutters, or just make discs. I think you could easily get 4 dozen smaller treats.

That’s it for this week. Have a great (and hopefully dry) weekend – TaMara

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Friday Recipe Exchange: Cast Iron and Baked Beans

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JeffreyW posted his photo of cast iron baked beans a while back and all I could think was, “great idea, why haven’t I tried that?” I debated between posting about cast iron recipes or baked beans. With Memorial Day coming up fast, it seemed like a good time to bring back a bunch of baked bean recipes.

There was no real cooking in my kitchen this week, I’m uninspired while I house hunt. Luckily, I keep a lot of frozen meals, marinated meats and sauces in my freezer. I double batch much of what I cook and freeze for later. Boil up some fresh pasta or rice and I’ve got a quick meal. But I did get to a Bixby update for the pet lovers, he’s relaxin’ and chillin’ for your amusement here.

On to the recipes:

I like linking to JeffreyW’s recipes (rather than embedding them in the post) because he writes a narrative of the process instead of simply listing the recipe and often includes a batch of photos to illustrate. His Cast Iron Baked Beans recipe (click here) is no exception. It would silly to abridge it here.

I had these baked beans at a cookout and absolutely needed the recipe. Turns out it is just a few ingredients that spices up a simple can of baked beans and adds a touch of sweet, too.  Nita’s Baked Beans, recipe here.

If baked beans aren’t your thing, how about Butter Beans and Greens (recipe here), since in many backyard gardens, the collards, mustard greens and spinach should be ready for spring harvest.

What’s on your plate this weekend? Do you have a dish that everyone asks for the recipe when you take it to gatherings? And do you give it out? Have any dishes you had to have the recipe after tasting it at a cookout or potluck?

The featured recipe tonight is savory, sweet. smoky and oven baked. Who knew molasses could be so good?

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Baked Beans Photo by JeffreyW

And if you want a true New England experience, add some Brown Bread, recipe here. Brown bread was a childhood treat that I didn’t realized until later was unique to New England (at least at that time). My mom would fry it up in a skillet, served with lots of butter, maple syrup and baked beans.

Boston Baked Beans

This serves 8, but you can easily double it for large gatherings. The slow cooking, white beans and molasses are what give these baked beans their signature flavor.

  • 1 pound (2 cups) dried white beans (Great Northern or navy beans)
  • 2 medium onions, coarsely chopped
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1/2 cup ketchup (or 2 tbsp tomato paste)
  • 1 tbsp dry mustard
  • 1/4 pound thick sliced bacon, cut into pieces
  • 4 cups water, or more if necessary
  • 1/4 tsp salt (more may be needed, but start here)
  • 1/4 tsp pepper

large dutch oven, bean pot or heavy duty oven proof pot

Soak the beans overnight, drain, and rinse them. (Here at high altitude, soaking doesn’t do much, so I pressure cook them for 20 minutes instead, then let them soak for an hour)

Preheat oven to 300 degrees.

Drain and rinse the beans.

Put the beans in a large, ovenproof pot.. Add the onions, brown sugar, molasses, tomato paste, mustard, and bacon. Add water, salt, and pepper. Return the beans to a boil. Cover the pan and transfer to the oven.

Cook the beans for 4 hours, checking them every hour to see if the pan seems dry. Add more water as needed, ½ cup at a time.

Add more salt and pepper, if you like, and let the beans sit for 15 minutes before serving.

Note: To reheat leftovers, add more water and cook over low heat, stirring often, for 10 minutes or until hot.

Missing the full dinner menus and shopping lists? If you click here, it will take you to all the ones I have posted. That’s it for this week. Have a great weekend. – TaMara

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Friday Recipe Exchange: Breakfast in Bed

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I thought Mother’s Day weekend would be a good time to visit some breakfast recipes. I love French Toast – deliciously captured in still life above by JeffreyW – second only to German pancakes, with Walnut Syrup (recipes here). So perfect French Toast is tonight’s featured recipe.

If pancakes are your favorite, don’t worry, got those recipes, too. A local breakfast spot makes the fluffiest pancakes I’ve ever had and I played around with ingredients until I made a comparable batch of Perfectly Fluffy Pancakes, recipe here.  A Whole Wheat version can be found here, and yes, they’re surprisingly fluffy, too.

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You want bacon, of course, because what’s breakfast without bacon? Here are some interesting takes on it: Candied Bacon hereCayenne Candied Bacon (photo above by JeffreyW) here, and Oven Baked Bacon here. (And of course we covered waffle iron bacon last week)

What’s on your breakfast menu this Mother’s Day? We’ve got a prediction of SNOW! Say it isn’t so. Share your favorite breakfast recipes in the comments, I can always use new ideas for when company arrives. And because it’s Mother’s Day weekend, here’s a flower for you:

Star Trek Enterprise Iris

My friend grows specialty Iris and this is called the Star Trek Enterprise Iris from her garden.

Now for the french toast. The key for really good french toast is using a hearty bread, flavoring the batter and letting the bread soak for at least 30 seconds to soak up all the good flavor. Yum.

French Toast

  • 1 cup milk or half and half
  • 3 eggs
  • dash of salt
  • dash of cinnamon
  • tbsp of honey or tsp of sugar
  • Day old bread such as a country, brioche or challah loaf, sliced into eight, 1/2 inch slices (stale bread soaks up the batter nicely without getting soggy)
  • butter
  • toppings of choice – maple syrup, powdered sugar, blueberry preserves, strawberries, whipped cream – you get the idea

8×8 glass baking dish, 2 baking sheets, cooling rack, skillet or griddle

Place cooling rack onto the first baking sheet (to catch batter drips). Pre-heat oven 375 degrees, then turn down to 300 degrees.

Whisk together milk, eggs, salt, cinnamon and honey (or sugar) in 8×8 baking dish. Soak bread, two slices at a time, for about 30 seconds and then remove to cooling rack and let sit for a minute or so.

Melt 1 tbsp of butter in a skillet or griddle over medium heat. Place both slices of bread into the melted butter. At this point you can put another two slices in the batter for 30 seconds and then move them to the cooling rack.

Flip the slices in the pan once they’re golden brown, about 2-3 minutes per side. (I know I’m asking you to multi-task, but you can do it, I have faith. Set a timer, it’ll help). Once both sides are golden, remove to the second baking sheet and place it in the warm oven. Repeat until all slices are cooked.

Serve hot with favorite toppings.

Have a great weekend – TaMara

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Friday Recipe Exchange: Fun with Gadgets

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When I was sick last month, I watched a lot of cooking shows while resting on the couch. One that caught my imagination was different things that can be made in a waffle iron. That spurred the idea for tonight’s recipe exchange. Unexpected recipes for various cooking appliances.

First up, Biscuit Breakfast Sandwiches made in the waffle iron. Not as elegant as JeffreyW’s delicious looking waffle, bacon and egg sandwich pictured above, but it’s a quick- less than 10-minute – tasty breakfast. Click here for recipe and directions.

One of the best ideas I’ve heard in a long time is Grilling Pizza outside on the grill. Recipes and instruction here.

And finally, make a spinach lasagna in the slow-cooker that tastes like it was oven-baked, with this recipe for Slow-cooker Lasagna here.

What’s on your plate this weekend? Anyone else have unusual recipes for kitchen gadgets? Anyone harvesting from their garden yet? It’s just about time for my favorites here, peas and new potatoes, along with lettuce, spinach and asparagus.

Tonight’s featured recipe solved my biggest issue with hash browns, how to make them easy, quick and crisp. The waffle iron was the unexpected answer.

Cooking the hashbrowns

It’s so easy.  The best part is, there is no need to wring the water from the shredded potatoes, my least favorite step of making hash browns. It’s messy, but without that, skillet fried hash browns never crisp up properly, even with my cast iron press.

The waffle iron to the rescue. Mine is 7 inches across and enough for one potato, but it’s so fast, it was easy to make enough for everyone. I just put the finished ones in the oven to stay warm.

I shredded the potato and lightly patted the shreds with a paper towel, I mixed in a little olive oil, salt, pepper, shredded onion and garlic powder. I brushed oil on both plates and pre-heated the iron, mine has temp settings, so I put it on the highest setting. I spread the shredded potato thinly over the iron, closed the lid tight and let cook for 2 minutes, checked on them, then removed when they were crisp enough. Over the four potatoes I made, the longest time was 4:30 minutes, shortest time was a little less than 3 minutes.

Waffle hashbrowns

It was so easy and the cleanup  was basically wiping out the waffle iron with a paper towel. The next time I do it, I think I’ll add some shredded green or red pepper. It’s definitely a good way to put my waffle iron to use.

That’s it for this week. No Bixby update, although he learned how to use a drinking fountain yesterday. Pretty damn cute. I’ll try to get video for next week. Hope you have a good weekend – TaMara

 

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Friday Recipe Exchange: Revisiting Fun with Ricotta

Yummy Cannoli by JeffreyW

Yummy Cannoli by JeffreyW

Things are not slowing down here. I put a bid in on a cute little Victorian house, only to face 15 other bids this past week. I did not realize house hunting was going to turn into a full-time job that feels like an episode of the Bachelor, where I go home without the rose each week. Between that and raising a rambunctious 10-month old Great Dane, the weeks are slipping by. Speaking of the Beast, I had to clean out the freezer to make room for his frozen apples halves (apples were on sale, so I stocked up) and his giant beef bones (again, on sale, so I stocked up and boiled a good two week supply). Deep in the freezer, behind the pumpkin, cranberries and leftovers, was a pint of ricotta.

Decided I needed to use it up, so I dug into the archives looking for my vegetarian meatball recipe. That became tonight’s featured recipe, and I pulled up the previous recipe exchange where it was featured and said, “hey, that looks good.” In other words, tonight is a repeat. Next week, though, I’m planning on sharing some fun recipes I’ve been playing with this week.

To start tonight, how about homemade ricotta? JeffreyW has made it and if you click here and he’ll take you step by step through the process.

He then puts his homemade ricotta to good use with Stuffed Shells, as pretty to look at as they are delicious. (recipe and photos here)

I have a great alternative to regular gnocchi, a lighter, easier version using ricotta cheese and a fire roasted sauce to make a simple, quick Baked Gnocchi. (recipe here).

A quick Skillet Lasagna (recipe here) is great for weeknights and a breeze to make.

And a yummy dessert from JeffreyW, a beautiful Cannoli recipe, pictured above and found here.

Finally, for the pet lovers, a Bixby update from the pup himself. If you click here, be prepared, he’s a Beast, standing at his full height on his hind legs.

What’s on your menu for the weekend? Anyone else house hunting? Have you started your gardens in earnest yet?

Now on to the featured recipe. These are very simple to make and are delicious. It’s a great vegetarian alternative for your pasta dishes. They’re light and once you get the technique down, you can play with the flavors and customize them to your palate.

Veggie Meatballs

Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of  garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. My second round of these, I added a bit of red pepper flake.

Spinach and Ricotta Vegetarian Meatballs

  • 1-1/2 to 2 cups fresh breadcrumbs (instructions below)
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan, asiago, romano cheese mix
  • 1-1/2 cups fresh spinach, chopped
  • 1 tbsp fresh oregano or 2 tsp dried oregano, crushed
  • 2 tsp fresh basil or 1/2 tsp dried basil, crushed
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp fennel seeds
  • Salt and pepper
  • 4 eggs, beaten

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  • 1/4 cup fresh bread crumbs
  • 1/4 cup grated Parmesan, asiago, romano cheese
  • Olive oil

Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.

Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.

Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.

Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.

You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.

To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.

To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.

Serve them with your favorite pasta and sauce. If you need sauce ideas, click here for Garden Fresh Sauce and click here for Awesome Sauce.

That’s it for this week. Have a great weekend – TaMara

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Friday Recipe Exchange: Smokin’

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Last week I found a nice, small pork roast on sale and decided it would be perfect to make a slow-cooker pulled pork. That reminded me that it would be a good idea to revisit JeffreyW’s smoking adventures with his backyard smoker. I’ve pulled a few recipes, but if you search for “smoker” on the blog, you’ll find a whole lot more of his mouth-watering pictures and recipes.

Let’s start with my slow-cooker Easy Pulled Pork, I posted two ways to make it here.

Next up, JeffreyW makes an assortment of goodies in his smoker:

Here is his recommendation for a smoker and some tasty Ribs.

Homemade Pastrami (click here) – serious mouth-watering photos.

Smoked Chicken (photos and recipe here).

My youngest brother also jumped on the Smoker band wagon and sent me photos of a great meal that included Smoked Macaroni and Cheese (link here). He didn’t include a recipe, but I think it’s safe to say, make your favorite Mac ‘n Cheese, place in an aluminum pan, cover and smoke it for about 45 minutes to an hour at 165-180 degrees.

Smoker people seem very passionate, so if you’ve got the bug, hit the comments and share your experiences and expertise. What delicious things do you have planned this weekend? Anyone getting the grill out yet?

Tonight’s featured recipe from JeffreyW:

Smoked Brisket

I thawed a beef brisket and was thinking corned beef but changed my mind.  I have a fresh made pastrami on hand so I decided on a straight smoked brisket.  The procedure is much the same as with making a pastrami except you are starting with a fresh beef beef brisket rather than a corned one.  I suppose you could use the same dry rub for both but I wasn’t sure how the juniper berries in the pastrami rub would taste so I went with a more traditional rub.  I was tossing various ingredients in and didn’t keep track of the amounts of each so I can’t do more than list them from memory:  Black pepper, kosher salt, onion powder, granulated garlic, smoked paprika, ancho powder, regular chili powder, fresh ground cumin, some powder out of a bottle of Goya “Adobe Seasoning” (it’s yellow – go figure), creole/Cajun seasoning, oregano, and probably a few more.

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I placed it on the top rack of my electric smoker, threaded the temp probe through the vent and into the thickest part, placed a drippings pan with an inch of apple cider under the meat, added the soaked hickory to the smoke chamber, closed the door and fired it up.  It’s been cold and snowy so I knew it would take a good while to get to the “done” temperature but I wasn’t thinking 23 hours.  That’s how long it spent in there before I pulled it.  The probe was registering 176 degrees.

I pulled the first drippings pan out because I think it was keeping the inside temperature in the smoker too low and replaced it with a dry pan after about 12 hours.  The quart of cider plus the drippings was reduced to what you see above.  If I could make it by the gallon I’m pretty sure I would be a millionaire in short order.  Awesome stuff.

That’s it for this week. No Bixby update, but he turns 10 months old this weekend, so I’ll put something together soon. Have a great weekend. – TaMara

row-of-hearts

Friday Recipe Exchange: Sweet Treats and Devilish Eggs

Green Chili Eggs

Big weekend, Passover, Easter, baseball Opening Day, Final Four…

We had a quick and wild storm pass through yesterday which left me a lot of time to cook. I wanted to whip up a batch of Tomato-Spinach Soup, but son-of-a-cheese-biscuit, I completely forgot to buy spinach when I was at the store, so I browned some ground beef, added diced tomatoes, carrots, green beans, garlic, onion, spices and barley to make a nice tomato-barley soup instead.  I might have forgotten the spinach, but I did find a small pork roast that was perfect to make a slow-cooker BBQ pulled pork for sandwiches for the weekend. It was simple and came out tasty, so I’ll probably post that recipe next week.

Next up, cupcakes. In January, my not-yet-year-old car had an issue. I was running errands with Bixby in the back, I got out, locked the car and it made a funny sound. When I went to try and open it back up, the door locks didn’t work. Not with the fob or with the actual physical key. Inside were Bixby, my purse and MY PHONE. I borrowed a phone from a total stranger, called roadside assistance and was told it would be 3 to 4 hours (!!) before they could help me. I live in a town where you can drive anywhere in less than 15 minutes. What the frack! I was more than frantic so they put me through to my dealership where I related my story (not nicely, may I honestly add). After the service manager verified everything, he and a driver drove an hour round trip to get Bixby and me. They jumped my car which unlocked my doors and we took it in to the shop to find out the battery was defective. Free new battery, treats for Bixby in the back of their shuttle van and we were back on our way.

I had planned on taking them treats for weeks, but a persistent cold kept me from baking for them. I thought it would be terrible to take them sweet treats laced with a virulent cold virus. So yesterday, I finally bought the ingredients for cupcakes and I’ll drop them off on my way out of town.

These are my favorites:  Chocolate Raspberry Cupcakes, recipe here.

And speaking of Bixbya quick update with lots of photos here.

Coconut Lemon Cake c2011 W4DS

Need something to take to a holiday dinner, how about this beautiful Coconut Lemon Cake, picture above and recipe here. I love it and am seriously thinking of baking one today.

How are you spending your weekend? What’s on the menu? What food traditions do you have for the holidays and/or sporting events?

For tonight’s featured recipes, I thought it would be good to have a couple of recipes for those Easter Eggs the Easter Bunny will be bringing. I love a good deviled egg, so here is the basic recipe with several variations:

Deviled Eggs

  • 12 eggs
  • 1/4 cup mayonnaise (more if needed)
  • 1 tsp white wine vinegar
  • 1 tsp yellow mustard
  • salt and pepper to taste
  • smoked paprika for garnish

saucepan, bowl, plate

Place eggs in a single layer in a saucepan and cover with water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Carefully peel eggs, slice in half lengthwise and scoop yolks into a large bowl. Arrange whites on a large serving plate. In the bowl, mash yolks with a fork, add mayonnaise, vinegar, mustard, salt and pepper. Mix well until mixture is creamy – add more mayonnaise as needed. Scoop or pipe into the egg white halves, garnish with paprika.

Variations:

Green Chili Deviled Eggs

  • 12 hard boiled eggs, halved
  • 2 tbsp finely chopped green chilis
  • 1 tbsp finely chopped pickled jalapenos
  • 1/4 mayonnaise
  • dash of lime
  • salt and pepper to taste
  • cilantro leaves for garnish

Remove yolks to a bowl, add remaining  ingredients, except cilantro, mix together, add more mayonnaise as needed, until creamy.  Fill egg white halves and top with a cilantro leaf.

Tomato and Bacon Deviled Eggs

  • 12 hard boiled eggs, halved
  • 1 small tomato, quartered
  • 4 strips bacon, cooked crisp and crumbled
  • 1/4 mayonnaise
  • 1 tsp yellow mustard (or ground mustard if desired)
  • dash of vinegar
  • salt and pepper to taste

Remove yolks to a bowl, add mayonnaise, vinegar, salt and pepper mix together, add more mayonnaise as needed, until creamy.  Finely chop 3 of the tomato quarters, dice the final quarter into small pieces and reserve for garnish.

Gently fold in tomatoes and bacon crumbles and fill egg white halves. Top with small diced tomato pieces.

Finally, here is something to NEVER do with your Easter leftovers. Have a great weekend – TaMara

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