Friday, March 31, 2017
The Ultimate Bread Recipe
One of my favorite Facebook groups is Homesteading with Patara of Appalachia's Homestead. One of my first experiences making bread was with The Mixer Bible. Now that one took 6 hours of multiple processes. Then I discovered the following recipe and am ecstatic that it only takes 2 hours and "boom!" bread! It's a good thing too because I forgot to buy bread this week and we're likely snowed in this weekend. I couldn't let the teenager go without his grilled cheeses, egg sandwiches and PBJs. :) Seriously though, if you're interested at all in Homesteading even in a small way, this group and this recipe need to be in your life.
Creamy Tuscan Garlic Chicken
This has been a great week of entrees. I tried a new recipe almost every night. Tonight was the "creme-de-la-creme" so to speak. ;) This was a melt-in-your-mouth delight. The only thing I would have changed is to add mushrooms. I also doubled the recipe for our hungry teenager guests. This recipe is a must try!
Pistachio Pudding Cookies
Ok, I'm convinced. Any cookies I make from now on will have pudding mix in them. In this elevation, they come out chewy and moist. It's amazing! For this recipe, I didn't have pistachios so I added (ice cream) nut topping and white chocolate chips-Yum! Having fun using up my pudding boxes. :)
Wednesday, March 15, 2017
White Chocolate Pudding Cookies
I'm remodeling the kitchen and this week I was tasked with replacing the wall cabinets. As I was putting foods back in the cupboards, I did an inventory and realized I have a lot of pudding mixes that need to be used. Tonight I decided to start with the white chocolate. Pinterest helped me out on this one. However, I didn't make it as a snickerdoodle, I followed the recipe up to the rolling in cinnamon and sugar part. After a taste-test of the dough and the raves from the hubby, I decided this is a new favorite. Very easy to make--similar to regular chocolate chip cookies. Also turned out perfect in high altitude. [A side note, every recipe I've used with a pudding mix here in the mountains has turned out beautifully. I think that is my new secret to beautiful cookie baking. :) ]
Tuesday, March 14, 2017
Favorite Hamburger Stew
I've had this one set aside for a while, but finally decided to make it. It reminds me of growing up in a rural community in Kansas with mainly just meat, potatoes and salt and pepper. As I've branched out in my kitchen skills, I've since learned to add additional spices. A nice bonus was that the hubby bought heirloom tomatoes that needed to be used up-yum! This recipe is a great example of READ THE REVIEWS before making it. I took the advice of others and added garlic, basil, oregano and beef broth. I love the idea of adding V8 and barley--maybe next time. Can't wait to have a bowl tonight!
Monday, March 13, 2017
World's Best Lasagna
I'm on a bread-making journey thanks to the hubby buying me a stand mixer and the Mixer Bible . I decided it was time to try the breadsticks. I'll actually post that one separately. It had been a long time since I'd made traditional lasagna so, while browsing the internet, I found a recipe that claimed to be the "World's Best Lasagna". Ok, you have my attention. I decided to give it a go. My only mistake was adding ALL of the noodles. I remembered (after the fact) that I usually only added 1/2 to 2/3 of the box. This recipe was a little sweeter than I would have liked too. Next time I'll taste the sauce and try to decrease the level of sweetness. The breadsticks were not bad for a first try, but I clearly have work to do to perfect that one. ;)
BIEROCKS (GERMAN STUFFED ROLLS)
I'm in the following (amazing) facebook group: Homesteading with Patara of Appalchia's Homestead
I get a ton of good homesteading tips as well as anecdotal stories to read and share. A few days ago, someone posted that they were able to get cabbages for 15c/lb, so I went to my local grocer and found them for 25c/lb. I was so excited I bought 8 head! I also have been working on my bread-making skills so I decided it was time to make bierocks from scratch.
I'm so glad that I've spent the past week using my Mixer Bible to learn tips and tricks about bread making, such as warming up the mixer bowl in warm water, warming up the stove or microwave as a place to let the dough rise, and making sure the temp of melted butter and milk is at 100 degrees F so it doesn't kill the yeast. I also had made lasagna the night before and had leftover beef/sausage/onion mix. I put the cabbage in a pan and added the meat and was done in a flash. [The sausage also added a nice spice.] Finally, I sprinkled shredded cheese for extra yumminess. The one thing I forgot to do is add egg and/or butter to the tops, but it still was a hit with the family. After watching a couple of YouTube videos, I decided to make it like a pie with 2 pieces of dough, one placed on top and pinch the edges. If you're looking for a short cut, Rhodes rolls are a great alternative.
Next project is homemade sauerkraut and repeat this recipe replacing the cabbage with sauerkraut. :)
I get a ton of good homesteading tips as well as anecdotal stories to read and share. A few days ago, someone posted that they were able to get cabbages for 15c/lb, so I went to my local grocer and found them for 25c/lb. I was so excited I bought 8 head! I also have been working on my bread-making skills so I decided it was time to make bierocks from scratch.
I'm so glad that I've spent the past week using my Mixer Bible to learn tips and tricks about bread making, such as warming up the mixer bowl in warm water, warming up the stove or microwave as a place to let the dough rise, and making sure the temp of melted butter and milk is at 100 degrees F so it doesn't kill the yeast. I also had made lasagna the night before and had leftover beef/sausage/onion mix. I put the cabbage in a pan and added the meat and was done in a flash. [The sausage also added a nice spice.] Finally, I sprinkled shredded cheese for extra yumminess. The one thing I forgot to do is add egg and/or butter to the tops, but it still was a hit with the family. After watching a couple of YouTube videos, I decided to make it like a pie with 2 pieces of dough, one placed on top and pinch the edges. If you're looking for a short cut, Rhodes rolls are a great alternative.
Next project is homemade sauerkraut and repeat this recipe replacing the cabbage with sauerkraut. :)
Thursday, March 9, 2017
Korean Style BBQ (Bulgogi) Non-spicy
While scrolling Facebook, I came across this one. Traditional Korean BBQ is very spicy, so I appreciated this non-spicy version. I did add red pepper flakes and broccoli and served with rice. The hubby added Sriracha to his for the kick he enjoys. I'll definitely make this one again. A fun recipe to serve guests. :)
https://m.facebook.com/story.php?story_fbid=1889978077881530&id=1737181656494507
INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)
PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!
https://m.facebook.com/story.php?story_fbid=1889978077881530&id=1737181656494507
INGREDIENTS
700 grams rib eye steak, or any other well-marbled, tender cut
½ onion, cut into chunks
3 cloves garlic
½ pear, peeled and cut into chunks
1 spring onion, cut into chunks
3 tablespoons brown sugar
1 teaspoon black pepper
⅓ cup soy sauce
3 tablespoons sesame oil
½ onion, cut into thin slices
1 tablespoon canola oil
2 spring onions, sliced into ½ centimeter rounds, to garnish
1 teaspoon sesame seeds, to garnish
Rice, to serve
Korean side dishes (banchan), to serve (optional)
PREPARATION
Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
Heat canola oil in a skillet over high heat.
Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
Serve with the rice and side dishes!
Wednesday, March 8, 2017
Cheesecake Marbled Brownies
I've made something similar in the past, but I was attracted to the methodology and tips I this recipe. It was melt-in-your-mouth delicious. Best fresh and warm out of the oven and far better than the last one I tried. A new favorite.
Sunday, March 5, 2017
BLUEBERRY LEMON POKE CAKE
I have an addiction to poke cakes--I even have an entire Pinterest Board dedicated to them. They're so easy to make but do usually require a few hours planning for cooling and refrigeration. It's a great way to use up cake, pudding and jello mixes. This one was part of a list of 15 (of course now added to my Pinterest board). I had some fresh frozen blueberries that I thawed out. [Blueberries are one of the most resilient fruits when it comes to freezing and thawing.] I purchased the lemon curd, but next time I'll plan to make it from scratch. Although the cake was delicious and refreshing, it seemed liked it would be the perfect treat after a summer bbq.
MEXICAN STREET CORN PASTA SALAD
The hubby's request yesterday was Chicken Enchiladas with green chili (previously posted when he bought Hatch chilis). It was almost as good with roasted Anaheim peppers, but I'm definitely looking forward to Hatch season again.
While I was researching what kind of pepper to substitute for Hatch, I came across this recipe and HAD to try it. I'm not usually a fan of pasta recipes (which can often taste bland if you don't double check the flavor), but this one was a winner. I had to double most of the ingredients and I would probably add sour cream to give it more tang.
While I was researching what kind of pepper to substitute for Hatch, I came across this recipe and HAD to try it. I'm not usually a fan of pasta recipes (which can often taste bland if you don't double check the flavor), but this one was a winner. I had to double most of the ingredients and I would probably add sour cream to give it more tang.
Wednesday, March 1, 2017
Wyoming Cowboy Cookies
I saw these on Facebook this week and knew I HAD to make them. I was right-they are superb, like a party I your mouth... Coconut, pecans, chocolate chips, oatmeal...Yum! I also liked that is made a larger batch. You're going to appreciate that when you serve it to your family.
Lemon Chicken and Spaghetti Squash
My dad posted this on his Facebook yesterday and I immediately decided that's what was for dinner. I ended up adding mushrooms, basil, oregano, mixing it all together and putting it back in the squash "boat" and adding mozerella on top baking for another 10 min at 400 degrees. Also used chards and kale instead of spinach. [I usually cook my squash in 1/2 inch of water in a 13x9 pyrex to keep them moist for about an hour at 375 degrees].
It was definitely worth it! Delicious and healthy!
It was definitely worth it! Delicious and healthy!
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