Monday, December 27, 2010

Mushroom Stuffed Brie

1/2 c. minced onion
2 T. Butter
1/2 lb. mushrooms chopped
1 T. white cooking wine
salt and pepper to taste
puff pastry sheet
14-17 oz brie wheel

Saute onions and butter until soft. Add mushrooms, sherry, salt and pepper. cook on med/high until liquid is all evaporated. remove from pan and let cool.

Roll out puff pastry. Cut Brie wheel horizontally. put one half of brie in center of pastry. pile the mushroom mix on the half of brie. top with the other half of brie. Wrap the puff pastry around the brie/mush mix and press together at top. brush with egg wash.

Chill in the fridge for 30 min or over night. Bake at 450 for 20 min. let sand for 10 - 15 min.

Friday, November 19, 2010

Peanut Butter Chocolate Chip Cookies

Ok So these cookies are AMAZING! I got the recipe from the sisters cafe a bout a week or so ago and I have already made them twice. Yeah not great for the LB's but whatever.

Ultimate Peanut Butter Cookies

1 ¼ cup flour
¾ tsp baking soda
½ tsp baking powder
¼ salt
½ cup butter, softened
1 cup peanut butter
¾ cup sugar
½ cup firmly packed light brown sugar
1 large egg
1 Tbsp milk
1 tsp vanilla
½ cup peanut butter chips
½ cup chocolate chips
Sugar in a bowl for dipping
Preheat oven 350 degrees
In a large bowl, combine the flour, the baking soda, and the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips. Drop Tbsp size rounded cookie dough into bowl of sugar to coat. Place onungreased cookie sheet leaving several inches between for expansion. Slightly flatten cookies with back of spatula. Bake for 10-12 minutes. The cookies will look underdone. ** I know all ovens are different but I bake mine at 340 for 9-10 minutes. So yummy!!

Thursday, November 18, 2010

homemade play dough

This is not food, but it's a recipe and so so fun!!

1 C. Water
1t. food coloring ( I did 10 drops for pink)
1 T. oil

* mix in a sauce pan over med heat. once mixed, add:

1 c. Four
1/4 c. salt
2 T. cream of Tartar

*mix together with a wooden spoon over med heat until it thickens to form a big ball!!

Friday, October 22, 2010

PW's Butter Chicken

Serves 4: pic is from pioneer woman
* 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* ½ teaspoons Black Pepper
* ½ teaspoons Cayenne Pepper
* ¼ teaspoons Ground Coriander
* ¼ teaspoons Cumin
* ¼ teaspoons Cardamom
* 1 whole Lime, Juiced
* 1 whole Onion, Diced
* ¼ cups Butter
* 1 can (14.5 Oz. Can) Tomato Sauce
* 1 can (14.5 Oz. Can) Petite Diced Tomatoes
* 1 pint Whipping Cream
* 1 bunch Chopped Cilantro, to taste
* 2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

Friday, September 24, 2010

Cool Cucumber Salad

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
1/4 cup white sugar
1 tablespoon dried dill, or to taste


Peal and thinly slice cucumbers and put them in a bowl. Sprinkle the cucumbers with about 1/2 - 1 tsp. of salt. Let sit for at least 30 minutes with some kind of a weight on top. This helps bring the "water" out of the cucumber which gives a better texture and flavor. Pour out the excess water. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Wednesday, September 22, 2010

pioneer woman's artichoke pasta sauce

I DIED over how good it was. so so good!!! And very easy and quick!! I used fettuccine, which I like better. I also didn't put chives, I put dried parsley while the sauce was cooking. I also added a pinch of red chili flakes and a little garlic powder when tasting at end. I diced up my artichokes becasue I didn't want one big bite of it, I wanted it throughout the sauce. The pic of this is Pioneer woman's, I will get an original when I make it again, I ate it too fast!!
Here is the link

* 2 Tablespoons Olive Oil
* 2 Tablespoons Butter
* 3 cloves Garlic, Minced
* ½ whole Medium Onion, Finely Diced
* 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
* 1 can Diced Tomatoes With Juice (14.5 Oz.)
* 1 cup Heavy Cream
* ½ cups Chicken Broth (More As Needed)
* ½ teaspoons Nutmeg
* Salt And Pepper, to taste
* 1 pound Thin Spaghetti
* 1 cup Parmesan Cheese, Freshly Grated
* 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

I served this with sauteed zucchini and my FAVORITE bread my french bread

Monday, September 20, 2010

weelicious zuchinni muffins

I made these this morning and YUM!! I got the recipe from I love that site!

1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 Tsp Cinnamon
1/2 Tsp Baking Soda
2 Tsp Baking Powder
1/2 Tsp Salt
2 Eggs, whisked
1 Tsp Vanilla
1/3 Cup Vegetable or Canola Oil
2/3 Cup Agave Nectar
1 1/2 Cups Zucchini, shredded (about 2 small zucchini)

1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients in a large bowl and whisk to combine.
3. Place the remaining ingredients in a separate bowl and whisk to combine.
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
6. Bake 15 minutes for small muffins and 20 minutes for large ones.
7. Cool and serve.

Wednesday, September 15, 2010

Pioneer Woman's Cinnamon Bread

I saw this on pioneer women's web site and had to make it and it it delicious!!
I however forgot to look at her pics of her making it and rolled it out a bit differently. this recipe is for 1 loaf, but I rolled it horizontally (like rolling the dough for cinnamon rolls) and realized it was double the length of my bread pan! so I cut it in 2 and put one roll in 2 bread pans. it turned out perfect, but were just smaller loaves. so do what you will!

* 1 cup Milk
* 6 Tablespoons Butter
* 2-½ teaspoons Active Dry Yeast
* 2 whole Eggs
* ⅓ cups Sugar
* 3-½ cups All-purpose Flour
* 1 teaspoon Salt
* ⅓ cups Sugar
* 2 Tablespoons Cinnamon
* Egg And Milk, Mixed Together, For Brushing
* Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

fresh tomato soup

3-4 tomatoes diced
3 or so tablespoons olive oil
about 4 tablespoons small diced purple onion
a few shakes of dried minced garlic (I ran out of fresh minced you could use that a 1/2 - 1 teaspoon or so)
splash of white cooking wine
a few shakes of dried onion
a few shakes of italian seasoning
3 fresh tomatoes; diced
1/2 can of diced tomatoes (it was in my fridge and needed to be used)
about 4 basil leaves chopped
heavy cream

Saute onions and garlic in olive oil until onions are tender. then add the seasoning and cook another few min. add the tomatoes and heat through. once hot, put into a blender and blend all up until smooth. pour back into the pot and add salt and pepper to taste and about 1/4 c. cream or however much you taste.

serve with grilled cheese or crusty bread!! yum!

Tuesday, June 22, 2010

Applesauce Granola

not very much oil, the only sugar is honey or agave! Now, I followed this recipe exact, and it was not sweet enough to just eat with milk. if I was to make it to eat with milk, I would do more honey. maybe not quite double. I love tasting the oats/nuts etc, and you know my sweetness meter, so you can gauge based on that. BUT, all that said, it was PERFECT sweetness for on top of yogurt with just the granola or with some strawberries or other fresh fruit. then I wouldn't want it any sweeter. anyway, try if you want! I liked it! **I'm not sure the time becasue of our humidity here it took a lot longer to crisp up!!

6 c large flake oats
1/4 c flax meal
1/2 c wheat germ
1 T cinnamon
large pinch of nutmeg
1/2 t kosher salt
3 c whole almonds
1 c unsweetened shredded coconut
3 T olive oil
2 c applesauce
1/3 c honey or agave syrup (increase if you like a sweeter granola)
2 c dried cranberries or raisins or dried apple bits

Preheat oven to 300F. In a large bowl, mix together the first 8 ingredients. Add in the oil, applesauce and honey or agave syrup and mix well using your hands until everything is well coated. Spread mixture between two baking sheets lined with silpat or parchment paper and bake, turning mixture frequently and rotating pans until the mixture is dry and golden. For me, this took about 1 hour or a bit more. Add the dried fruit as soon as it comes out of the oven. Let cool and then store in a sealed container.

Thursday, June 17, 2010


**So I got this recipe from a blog that I absolutely love called tiny-morsels, and she actually got it from one of my other favorite blogs called the happy foody. I made these yesterday and absolutely love them! They are yummy and way easy. Anything is good on top of them although I really like sour cream, brown sugar, and blackberries or blueberries. They are also good with just butter and syrup or butter and powdered sugar. The tiny-morsel lady said that her daughters favorite is almond butter and syrup, sounds yummy to me but i am out of almond butter!

Just a heads up: these ARE NOT like the fluffy pancakes you get at IHOP. These are dense little cakes, with more texture. And they taste like a bowl of oatmeal. Also, since they don't contain any flour, they don't knock-you-out and drag-you-down like traditional pancakes do (Nobody needs that, especially first thing in the morning).

2 cups rolled oats
2 cups milk
2 large eggs
2 tbsp. melted butter
1/2 tsp. fine grain sea salt
1 tsp. baking powder
1/2 tsp. cinnamon
coconut oil (for cooking) (I just used butter)
*the recipe doesnt call for it but i put in about 1/4 tsp. of vanilla**
  • Use a food processor (I used my blender) to grind the oats to a flour-like consistency.
  • Mix the ground oats with the milk, cover, and let the mixture soak
    overnight (12-24 hours).
  • Stir in the eggs, butter, salt, baking powder, and cinnamon. Mix well.
  • Cook over medium/low heat. Oat cakes take longer to cook than regular pancakes, and burn easily, so go slow.

Monday, May 17, 2010

black bean burger with mango avacado salsa

* from


2 cans black beans
1 large green onion finely chopped
1-2 cloves garlic chopped
2 eggs (I only did one, and it was a bit crumbly, I added a splash of orange juice too but was still a bit crumbly)
1/4 c. panko bread crumbs (comments said that reg worked too)
1/2 c.(ish) finely chopped cilantro
2 t. cumin (with this much cumin it was a strong flavor, I'd probably only do 1 next time when serving to kids)
1 t. salt
1 t. dried oregano
1/4 t. crushed red pepper flakes
handful of Monterrey jack cheese (I only had colby jack)

Pulse black beans in food processor for a few seconds. leave some whole. Or mash with potato masher. add chopped cilantro and rest of ing. make into patties, and let rest in fridge for 10 min or so. Once set up, heat fry pan and add a bit of olive oil (or dry works too) and fry 5-8 min per side. (or until it will fip in one piece)

Makes about 4-6 burgers. *remember, these don't shrink like meat patties!!

Mango Salsa:

1 mango peeled and diced
1 avocado peeled and diced
cilantro finely chopped (1/4 cup ish)
1 T. finely chopped red onion
1 clove garlic minced
1 lime juiced (only had bottled, just splashed it around)
salt and pepper

* To Serve: put salsa on burger and top with lettuce!! you can put a bit of mayo on one side if you want to.

Thursday, May 6, 2010

grilled chicken panini with apricot sauce

this is from pioneer woman and it was delicious!

Chicken breasts, butterflied
sour dough bread
red onion
white cheddar
apricot jam
dijon mustard

Grill chicken seasoned with salt, pepper and garlic powder
Mix equal portions of mayo, mustard and apricot jam and mix together
asemble sandwich by spreading apricot sauce on one side of bread, and add chicken, spinach, red onion and cheese and spread the other slice with sauce too! grill on fry pan to perfection!! (squish down as you cook it!!)

Monday, April 26, 2010

feta mayo

italian seasoning
lemon juice
crushed red pepper
garlic powder

bubble bread aka monkey business

24 rohds rolls
1 box instant butterscotch pudding
1/2 c. butter
1/2 c. brown sugar

thaw out rolls enough to be a little soft. dump pudding powder into a bowl and a few shakes of cinnamon. mix. roll each dough ball in powder and put into sprayed bunt pan. Melt together the butter and brown sugar and pour over rolls. let rise over night or for 5-6 hours. Bake at 350 for 35 min. cover with foil for last 15 min.

Blueberry syrup

1 1/2 c. frozen blueberries
4 T. sugar
1/2 lemon juiced (or I didn't have fresh lemons so I used just bottled and eye balled it)

Bring to boil and squish some of the blue berries with a fork.

*it's not a thick syrup so if you want it thick, you will have to play with it. you could a bit of honey instead of sugar to add some thickness.

lemon pancakes

Mix in a bowl:

3/4 c. sour cream
1/3 c. milk
1/4 c. fresh lemon juice (didn't have any so I used bottled)
2-3 T. butter melted
1 egg
1 1/2 t. vanilla

Once mixed, add in:

1/2 c. whole wheat flour (I've used all wheat flour too and it's just as delicious!)
1/2 c. unbleached flour
1/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

Mix until just combined. the batter looks a bit thick and bubbly. spoon onto hot griddle.
Serve with any syrup, sweet sour cream, etc. I did blueberry syrup.

Tuesday, April 6, 2010

vegan chocolate chip cookies

*recipe from vegetariantimes. com

3 Tbs. canola oil
2 cups walnuts (I didn't have walnuts so I used half pecans and half cashews)
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour (I just ground up whole oats in food possessor until it was flour)
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground cinnamon
2 cups rolled oats ( I pulsed mine in the food processor a few times)
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (I used regular semisweet chocolate chips)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Monday, April 5, 2010

Fish Tacos

fish steaks sprinkled with Konriko creole seasoning
red cabbage, chopped
green onion or red onion, chopped
cilantro, chopped
Corn tortillas, cooked on stove
fresh lime, quartered
Pink Chile Mayonnaise

Grill steaks. Make sure they are not dry.
Build tacos. Add pink chile mayonnaise, squeeze on fresh lime juice, add a dollop of sour cream if desired, eat and enjoy!!
Opt. - chopped tomatoes, chopped mango or mango salsa

Pink Chile Mayonnaise:
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotles in adobo, plus 2 tablespoons of adobo sauce or 1/2 can of chipotles in adobo sauce (more of the sauce if you like it spicier)
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper

Friday, March 26, 2010

whole wheat flour tortillas

2 cups whole wheat flour
1 cup unbleached white flour
1/2 t. salt
1 c. hot water
1/3 c. canola oil

mix all ingredients well in a mixer, then take out and knead on counter until smooth. (just a few kneads and it should be good)
break into 12 balls and let sit on cookie sheet, covered, for 15 min.
take a ball and roll out on a silpat (or however you spell, I don't own one...but it would have made it easier) or just counter. MAKE SURE TO ROLL OUT REALLY THIN!! I didn't have a problem lifting them off the counter. I didn't even flour it. so hopefully it will be ok!
Cook on med/high in pan or griddle for 30 sec ish on both sides. transfer to plate and cover with clean cloth while cooking others, it will keep them moist and warm!

Friday, March 19, 2010

BBQ chicken pizza

pizza dough:
Make your pizza dough the day ahead. always better! you could use my thin crust recipe,
or use this new one I tried by Pioneer Woman!

Basic Pizza Dough:

* 1 teaspoon Instant Or Active Dry Yeast
* 1-½ cup Warm Water
* 4 cups All-purpose Flour
* 1 teaspoon Kosher Salt
* ⅓ cups Olive Oil
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

***Makes 2 crusts.

Take 2 chicken breasts and pour bbq sauce over the tops of them. Bake at 375 for 30-35 min. You can use your favorite bottled or make your own! This is the one I made.

BBQ Sauce:
16 oz can tomato sauce
1 T. Red wine vine (I only had apple cider)
1/4 c. brown sugar
1 1/2 - 2 t. Worcestershire sauce
1 1/2 - 2 t. soy sauce
1 1/2t. - 1 T. chili powder (however spicy you like it)
1 t. cumin
1/2 t. paprika
1 t. garlic powder
1 t. slat
1/4 t. crushed red pepper flakes

cut up bbq chicken
red onion
mozzarella cheese

Put about 2 T. olive oil on cookie sheet. cut dough in half and take one of the balls and work it into the pan with fingers. Stretch out carefully until it pretty much touches the sides. sprinkle the dough with a little salt, spread a thin layer of BBQ sauce on the dough. Put cut up chicken, red onion and mozzarella cheese on top.

Bake at 500 on bottom rack of oven for 15 min. or until golden brown.

once out of the oven, sprinkle chopped cilantro over the top! I also liked to sprinkle a bit more bbq sauce over the top too!

Thursday, March 18, 2010

white bean hummus

1 can white beans
1- 1 1/2 green onion chopped
1/4 t. garlic
Lemon juice to taste
a about 1/2-1 tablespoon olive oil
parsley (fresh is best, I've used dried)

Blend up in food processor!

* This is just the basic base recipe. You could go all kinds of directions. as my staple, I use the above and add sun dried tomatoes and dash of oregano. All herbs would be yummier fresh. YOu could do more mexican with cilantro and jalapeno or green chilies, or roasted red pepper, and on and on!
Yummy with corn chips, pita chips or crackers. Really good on wraps!

homemade granola bars

1 cup rolled oats
1/4 c. slivered or sliced almonds
1/4 c. sunflower seeds
1 Tablespoon flax seeds
1 Tablespoon sesame seeds
1 C. unsweetened whole grain puffed cereal (I used puffed wheat, but you could do brown rice, millet, etc)
1 c. total of mixed berries or fruit of your choice ( I used mixed dried berries)
1/4 c. almond butter (you coul use peanut butter if that is what you like or have on hand, but I prefer almond)
1/4 c. honey
1/2 t. vanilla
1/8 t. salt
dash of cinnamon

Spray a 8x8 pan with cooking spray.
preheat oven to 350 and on a cookie sheet lay out oates, almonds, sunflower seeds, flax and sesame seeds. roast for 10 min.
Put oat mix in a bowl with berries/fruit and add your puffed cereal
in a saucpan, melt together nut butter, honey, vanilla, salt and cinnamon, over med low until it slightly bubbles and well combined.
imediately pour the honey mix over oat mix and mix well.
Press firmly into the 8x8 pan...FIRMLY until even layer. I use parchment paper or wax paper. You could use greasy hands too, but it's a bit hot.
Refrigerate for 30 min! Cut into as big or small squares as you would like. keep in fridge or freezer.

Wednesday, March 17, 2010

Pioneer Woman's Asian noodle Salad

* 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
* ½ heads Sliced Napa Cabbage, Or More To Taste
* ½ heads Sliced Purple Cabbage, Or More To Taste
* ½ bags Baby Spinach, Or More To Taste
* 1 whole Red Bell Pepper, Sliced Thin
* 1 whole Yellow Bell Pepper, Sliced Thin
* 1 whole Orange Bell Pepper, Thinly Sliced
* 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
* Chopped Cilantro, Up To 1 Bunch, To Taste
* 3 whole Scallions, Sliced
* 3 whole Cucumbers Peeled And Sliced
* 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
* _____
* 1 whole Lime, Juiced
* 8 Tablespoons Olive Oil
* 8 Tablespoons Soy Sauce
* 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
* ⅓ cups Brown Sugar
* 3 Tablespoons Fresh Ginger Chopped
* 2 cloves Garlic Chopped
* 2 whole Hot Peppers Or Jalapeno's, Chopped
* Chopped Cilantro

Sunday, March 14, 2010

Easy Pizza Pockets


  • 1 tablespoon olive oil
  • 8 ounces Italian turkey sausage
  • 1 cup tightly-packed arugula (about 1 ounce)
  • 4 ounces cream cheese, room temperature
  • 1/3 cup grated Parmesan, plus 1/4 cup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (13.5-ounce) package of store-bought pizza crust
  • All-purpose flour, for rolling out pizza dough
  • 1 egg, beaten (for egg wash)
  • 1 1/2 cups marinara sauce, store-bought or homemade


Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Wednesday, March 10, 2010

Soy Sauce Ramen


  • 2 Chukamen (raw Chinese noodles)
  • 1 clove finely chopped garlic
  • 1 tsp finely chopped fresh ginger
  • 1 tsp sesame oil
  • 2 cup chicken soup stock
  • 1 cup kombu dashi soup stock
  • 1 Tbsp sake
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp soy sauce
  • *For toppings:
  • Chopped negi
  • Nori (dried seaweed)
  • Pepper


Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add chukamen noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negiand nori seaweed, hard boiled egg, thin sliced cooked meat, fresh bean sprouts, slightly steamed spinach, saute'd nappa cabbage, etc. Sprinkle on some pepper or red pepper flakes if you would like.
*Makes 2 servings

Brittney's Blueberry muffins

1/4 c. flour
2 T. sugar
2 T. softened butter

1 c. unbleached flour
1 c. whole wheat flour
2/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. cinnamon
2 eggs
4-5 T. melted butter
1 cup buttermilk
1/2-1 T. lemon zest
1/2 t. vanilla
blueberries (or any other berry or fruit!)

mix dry ingredients first and then add wet. mix together and fold in blueberries.
put in muffin cups and sprinkle topping on top.
Bake at 375-400 for 20 min.

Tuesday, March 2, 2010

carrot muffins

* 1 Cup Whole Wheat Flour
* 1 Cup white flour
* 3/4 cup Brown Sugar
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tsp cinnamon
* 3 eggs (I did 2 jumbo)
* 1/2 cup canola oil (I did 1/4 oil, 1/4 applesauce, I probably will do all applesauce next time)
* 1 tsp vanilla
* 1 cup carrot puree

Mix all ingredients til moistened. Bake in 350 oven for 20 minutes or until cooked through.

Frost with 4 oz light cream cheese and 1/3 cup powdered sugar and 1/2 tsp vanilla blended. (I didn't do this....less sugar the better, and for breakfast, not needed, but would be yummy for a treat?!)

Makes 12 muffins

Monday, March 1, 2010

Roast Beef- roast beef sandwiches

1 roast
1 packet Au jue mix
1/2 packet sloppy joe mix

Put frozen roast in crockpot and sprinkle with salt pepper and parsley (not alot!) cook overnight or for 8 hours. Take roast out and shred. (I like to put the sauce in the fridge for a while to make the fat solid on top and then scrap it off) Mix the packets into the juices in the crock pot. put shredded beef back into juices and cook for 1-2 hours.

yummy on rolls (or homemade baguettes) with mayo and provolone cheese!

Sunday, February 28, 2010

french baguettes

* 1 cup warm Water
* 2-½ cups Bread Flour ( I used regular unbleached flour)
* 1 Tablespoon White Sugar
* 1 teaspoon Salt
* 1-½ teaspoon Active Dry Yeast
* 1 whole Egg Yolk
* 1 Tablespoon Water

Combine water, flour, sugar, salt and yeast in mixer with dough attachment. Mix for 5 min. Transfer to oiled bowl and let rise for about 30 min. Punch down.
Roll out to a rectangle app. 16x12. cut in half so you have a 8x12. starting at the 12" side roll up tightly (like cinnamon rolls) pushing out any air pockets. once rolled, roll ends in and pinch together.
Put the baguettes on a cookie sheet and make cross cuts about 2 inches apart going down the baguette. Let rise another 30 - 40.

Bake at 375 for 20-25 min until golden brown.

*option: you can put an egg wash(1 whole egg yoke and 1 T. water) on the top before you bake or a little olive oil spread on top. I forgot, but it was still great! *I did this the 2nd time I made it and it was for sure better! gives it a yummy crust*

Saturday, February 27, 2010

AMAZING Cinnamon Belgian Waffles

6 Egg Yolks (Keep your egg whites in a separate bowl)
1 Tbs. Vanilla
3/4 C. Butter, Melted
3 C. Buttermilk ((last time I made these I didn't have buttermilk. For that, use 1 tablespoon lemon juice or white vinegar and 1 cup milk. Mix both the ingredients and let the mixture stand for 5 to 10 min. After that, stir the mixture well and use as buttermilk. So I just did 3 cups of milk and 3 tbs of lemon juice and they turned out delicious!))

3 C. Flour (I have done all white flour, all wheat flour, or half and half and it turns out either way)
1 1/2 Tbs. Baking Powder
1 1/2 tsp. Baking Soda
1 1/2 Tbs Sugar
3/4 tsp. Salt
3 Pinches of Cinnamon

*Mix first 4 ingredients in large bowl with whisk, then in separate bowl mix the next 6 dry ingredients. Then add dry mixture to buttermilk mixture and whisk. It will be a little lumpy. Then Whip your egg whites to soft peak stage and fold into your batter. These waffles SERIOUSLY are so so yummy! They really are my favorite. I have tried other ones lately that are good but i still love these the best!

Monday, February 22, 2010


2 T. Yeast
2 C. Warm Water(I don't do this...see down below at dry milk.)
1/3 c. softened/pretty much melted butter
2 t. slat
1/3 c. and a half of a 1/3 cup sugar (I only did 1/3 and a bit more)
1 egg
2/3 c. dry milk ( I didn't have any, so I just did 2 cups scaled milk, no water)
5-6 c. flour

Mix all ingredients, (except flour, only do 2 cups) in a bowl with a fork or wooden spoon. (this batter will look lumpy) let sit for 5 min. Then add the remaining flour, one cup at a time. {I did about 5 cups total plus a bit more for table kneading} This dough will still look lumpy. once combined dump onto counter top and knead until it comes together.(I bet you could do this in a bosch? I just did it exactly how the recipe said) (kind of sticky dough) Put back into bowl and let rise until double. (about 1 hour) then punch down and divide into 2 balls.
Roll out one ball into a rectangle. pour some melted butter over the top and cut down middle and then into long triangles. Roll each one up like a crescent and put on a buttered cookie sheet. once they are all done, let rise for another 45 min or hour.

Bake at 350 for 10 min.

*I also just made these as cinnamon rolls and orange rolls and they were to DIE for. for orange rolls roll out, spread melted butter, sprinkle sugar and zest one orange. roll up and then recipe is same. for cinnamon rolls, melted butter, brown sugar, cinnamon and raisins! bake for about 12 min.
*these are GREAT scones! only let it raise the first time then roll out, cut in shapes and fry.

Saturday, February 13, 2010

1/2 wheat 1/2 white waffles

*so so so good!!!*

In a bowl mix:
1 c. unbleached flour
1 c. whole wheat flour
1/2 t. baking soda
1/2 t. (heaping) baking powder
1 t. salt
3 T. sugar
3 eggs (I only had 2 and it worked so, whatever)
4 T. melted butter (I only did 3)
2 c. buttermilk
1 t. vanilla