Red Velvet Cake without the “Red”
Adapted from: James Beard’s American Cookery
Ingredients:
½ cup butter
1 ½ cups sugar
2 eggs
1 tsp cinnamon
1 tsp vanilla
3 tablespoons cocoa
2 tablespoons water
2 ½ cups sifted cake flour
1 ½ tsps baking powder
1 cup buttermilk or sour milk
(or stir 1 tablespoon vinegar into sweet milk and let stand 10 minutes)
1 tsp baking soda
1 tablespoon vinegar
Preheat Oven 350 degrees:
Cream the butter, and cream in the sugar until very light. Beat in the eggs, one at a time, then the cinnamon and vanilla. Mix the cocoa and water and add to the creamed mixture. Sift the flour with the baking powder and add alternately with the milk. Blend, well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk. Dissolve the soda in the vinegar and fold into the cake batter very carefully. Turn into two 9 inch greased and floured cake pans. Do not over flour the pans heavily.
Bake 35-30 minutes or until the cake springs back when pressed lightly in the center.
Let cool in pans on a rack for several minutes. Then loosen and turn out onto the rack to cool.
I filled the center with strawberry preserves and topped the cake with powdered sugar.
With Love,
Catherine
xo
Tomatoes, Chickpeas and Macaroni!!!
Ingredients:
1 quart of grape tomatoes
29oz. can of chickpeas – drained
10 cloves of garlic
1 large Jalapeño – with seeds
2 stalks of celery - chopped
1 cup of chicken broth
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
½ tsp ground cumin
Dashes of red pepper flakes
Juice of ½ lemon
1 lb. of your favorite macaroni
Olive oil
In a food processor place the tomatoes, garlic and jalapeño. Give a few good chops, leaving it a little chunky.
Heat a large frying pan with a few drizzles of olive oil and add the chopped tomatoes, garlic and jalapeño. Add the chopped celery and sauté while preparing the macaroni.
After simmering for a few minutes, add the chicken broth, drained chickpeas and seasonings. Just before serving add the lemon juice and a little more olive oil.
Place the macaroni in a large bowl with a drizzle of olive oil. Add the chickpeas and tomatoes and toss.
This is a wonderful side dish.
With Love,
Catherine
xo
Italian Style -Golden Chicken Breast Nuggets!!!
Ingredients:
3 lbs. chicken breast – cut into bite size nuggets
2 cups - Panko breading
2 cups flour
4 eggs – beaten
Vegetable oil – for frying
Seasonings for the Panko:
½ tsp of each – or to your liking: Garlic powder, salt, black pepper, dried oregano and paprika.
Preparation:
Dip the chicken pieces first in the flour, then the egg wash and finally in the seasoned Panko.
Heat a large frying pan with about ½ inch of vegetable oil and place the prepared chicken pieces in the hot oil to fry. When the pieces are golden carefully turn them to finish cooking.
Place the cooked pieces on a paper towel to drain.
Garnish with lemon and Italian parsley.
These are a delicious meal or appetizer.
With Love,
Catherine
xo
Potato Leek Soup!!!
Ingredients:
5 lbs. potatoes – peeled and sliced
2 large leeks – cleaned and chopped
15 cloves of garlic – chopped
1 large onion – sliced
Healthy handful of Italian parsley - chopped
12 cups of chicken broth
Juice of 1 lemon
Dashes of salt
Dashes of black pepper
Olive oil
Heat a large soup pot with a drizzle of olive oil. Add the sliced potatoes, leeks, onions, and garlic. Sauté until the onions are soft. Add the parsley and chicken broth and simmer on low until the potatoes are soft. Add the salt and pepper.
Using a potato masher gently and carefully mash the soup.
Just before serving add the lemon juice and stir.
This soup is hearty and delicious.
With Love,
Catherine
xo
Pork Souvlaki and Greek Salad!!!
Ingredients:
For the Pork:
3 lbs. boneless pork loin – cut in small chunks
Marinade:
Juice of 1 lemon
Juice of 1 lime
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
Drizzles of olive oil
Drizzles of vegetable oil
For the Salad:
1 head of iceberg lettuce – shredded
Radishes – sliced
Red onion – sliced
Cucumber – sliced
Healthy handful of fresh Italian parsley - chopped
Favorite olives
Feta cheese
Dressing for the salad:
Lemon juice
Olive oil
Pinch of salt
Pinch of black pepper
Adjust the salad dressing to taste.
Procedure:
Marinade the pork chunks for 1 hour or more.
Heat a griddle and place the pork to grill. Grill until a beautiful golden color is achieved on both sides and the pork is cooked.
While the pork is grilling you may prepare your salad and the dressing. Serve the pork on the salad or on the side.
This is a delicious meal and perfect for any occasion.
With Love,
Catherine
xo
New York-Style Crumb Cake
Hello Living the Gourmet readers!!! I am so pleased to be back this week and sharing with you a recipe for New York-Style crumb cake.
There are many recipes I’ve been excited to try in the Best of the Best Cookbook Recipes by Food & Wine, and this cake was at the top of my list!
New York-Style crumb cake is not to be confused with coffee cake warns Matt Lewis & Renato Poliafito, the authors of this recipe. There are three 'New York Crumb Commandments' to making this cake. Their crumb cake has a buttery crumb topping that is in obscenely large proportion to the cake. Secondly, there are no nuts- crushed or whole. And lastly, no swirls.
The cake is moist, and I guarantee you’ll be licking your plate clean as to make sure not a single crumb is left behind. Try it & Love it.
xx,
Tammy & Catherine
New York-Style Crumb Cake
(From Best of the Best Cookbook Recipes by Food & Wine)
For the crumb topping you will need:
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 dashes of cinnamon
1 cup unsalted butter, melted and warm
1 cup unsalted butter, melted and warm
2½ cups AP flour
For the cake you will need:
2½ cups AP flour
¾ teaspoon baking powder
1 teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs
1¼ cup sour cream
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Butter the sides and bottom of a glass 9-by-13-inch pan. You can use a metal pan, but the edges of the cake may turn crispy (although that is not traditional, it is not an altogether bad thing).
MAKE THE CRUMB TOPPING In a medium bowl, stir together both sugars and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.
MAKE THE CAKE Sift the flour, baking powder, and baking soda together in a medium bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.
Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and finally add the dry ingredients in three parts, beating until well incorporated.
ASSEMBLE THE CAKE Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.
Bake the cake for 45 minutes, or until the cake tester comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
*NOTE- The cake will last for 3 days, tightly covered, at room temperature.
(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)
(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)
Homeowner Habits
The former owners of our house used pushpins and thumbtacks in place of proper hardware wherever they could. We uncovered them hanging pictures and curtains. In every room we painted, I always found random ones while prepping the walls. They were all over the tops of every window frames and the picture ledge in the basement too.
I found another interesting use of them today. In our very unfinished laundry room, the former owners hung a bit of wallpaper to pretty up the space. I finally began ripping the peeling sheets off today, and I discovered....
Yes, thumbtacks! (and let's just ignore the cobwebs, shall we?) Old faithful was holding the overhang of the wallpaper over the unfinished wall.
It made me laugh and wonder what things we do to the house that the future homewoners will find and scratch their heads over.
Easy!! Oven Fried Potatoes!!!
Ingredients:
5 lbs. of potatoes – peeled and quartered
Olive oil
Seasonings:
Dashes of:
Garlic powder
Fresh ground black pepper
Salt
Paprika
Chili powder
Dried oregano
Preheat Oven 350 Degrees:
Pat-dry the potatoes with a paper towel and place in a large baking dish. Drizzle olive oil over the potatoes.
In a small bowl combine dashes of the seasonings and sprinkle over the potatoes. Season the potatoes to your taste. Toss the potatoes.
Place in the oven and bake for 40-45 minutes, until a fork tender and desired crispiness is reached.
These potatoes go great with breakfast, lunch or dinner.
These potatoes go great with breakfast, lunch or dinner.
With Love,
Catherine
xo
(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)
“Gourmet!!” Chicken in a Pot!!
Ingredients:
3 lb. chicken
2 stalks celery – chopped
1 carrot – chopped
1 red onion – sliced
3 cloves garlic – sliced
1 quart of button mushrooms - sliced
Healthy handful of Italian parsley – chopped
¼ cup red wine
1 cup chicken broth
Dashes of fresh ground black pepper
Dashes of salt
Dashes of paprika
Dashes of dried oregano
Olive oil
In a sauce pot place a drizzle of olive oil and add the celery, carrots, onion, garlic, parsley and make room for the chicken in the middle. Place the chicken in the pan and pour the wine and chicken broth around the chicken. Add the seasonings. Drizzle a little olive oil over the chicken and place a lid loosely over the pot.
Simmer on low for about 1 ½ hours.
Serve with rice or noodles.
This is a delicious and healthy way to serve up chicken.
With Love,
Catherine
xo
(Please vote for my Gourmet Chicken recipe #24 on Recipe Lion!!! Thank you!!!)
Baked Spare Ribs!!!
Ingredients:
8 lbs. spare ribs
29 oz. can of crushed tomatoes
6 cloves garlic - sliced
1 large onion – sliced
3 carrots – chopped
3 cups chicken broth
½ cup red wine
Seasonings:
Dashes of salt
Dashes of cumin
Dashes of Cajun seasoning
Dashes of paprika
Dashes of chili powder
Preheat Oven 350 degrees:
Place ribs in a baking dish place the crushed tomatoes, chicken broth, red wine, garlic, carrots and seasonings on top of the ribs.
Place aluminum foil over the pan and poke holes in it. Bake in the oven until the ribs are tender. This will take about 2-3 hours.
Remember to be patient when cooking this and the results will be rewarding!
With Love,
Catherine
xo
Cabbage and Black Bean Soup!!!
Ingredients:
1 medium head of cabbage – sliced thin
29 oz. can of black beans – drained
5 cloves of garlic - chopped
1 grilled Jalapeño – chopped with seeds
3 large carrots – sliced
4 stalks celery – sliced
1 large onion – sliced
2 cups crushed tomatoes
8 cups chicken broth
1 tsp. salt
Dashes of black pepper
Dashes of dried oregano
Dashes of paprika
Dashes of chili powder
2 cups uncooked rice
Olive oil
Combine - just before serving:
Juice of 1 lemon
2 tablespoons of vinegar
1 tablespoon of brown sugar
1 tsp of ground cumin
Heat a large saucepot with a drizzle of olive oil. Place the Jalapeño, garlic, carrots, cabbage, celery and onion in the saucepot. Sauté until the cabbage softens and cooks down a bit.
Add the crushed tomatoes, chicken broth, beans and seasonings. Simmer on low while preparing the rice.
When the rice is done combine the lemon juice, vinegar, brown sugar and cumin and stir into the soup.
Serve over rice.
This is a great dish to warm your heart with!
With Love,
Catherine
xo
Chicken Soup for the Cold!!!
Ingredients:
6 chicken thighs
3 stalks celery – chopped
5 cloves garlic – chopped
3 carrots – chopped
1 red onion – chopped
2 bay leaves
Tsp. of salt
Dashes of ground black pepper
Dash of paprika
Dash of chili powder
Dashes of dried oregano
8 cups of water
Favorite noodles or rice
Drizzles of olive oil
Grated Romano cheese
Squeeze of fresh lemon juice
Heat a large sauce pot with a drizzle of olive oil. Add the chicken thighs, celery, garlic, carrots and onions. Sauté for a minute or two until the onion softens. Add the water and seasonings.
Simmer on low for 35-40 minutes. Shred the chicken.
Prepare the noodles or rice as directed.
Serve with a squeeze of fresh lemon juice and fresh grated Romano cheese.
This soup is very good and will help to send a cold packing!!
With love,
Catherine
xo
Winter Blues Remedy
When my mom isn't cooking, blogging, cleaning, or working, I’m certain she is a superhero.
This was something I was always suspicious of when I was younger, but never entirely sure of- until now.
Nothing. I mean, NOTHING can stop her. She’s invincible. Yup, she’s a super mom. :)
I say this because Mom came down with an awful cold this week. She’s been fighting with the sniffles and the sneezes…and yet she hasn't missed a beat. Although, I don’t think I really need to explain all this to you. I’m sure you can tell just by trying to keep up with all the good food that’s been posted here daily.
But by my orders, today I’m taking over the blog…and the kitchen. So, as I take the next few days to play ‘mommy’, Lady Gourmet is all wrapped up with a warm cup of tea and one of these sweet, sticky carrot cupcakes I baked up for her.
xx,
Tammy♥
Carrot Cupcakes
(Adapted from Reader's Digest - Creative Cooking)
(Adapted from Reader's Digest - Creative Cooking)
Prep Time: 15 minutes
Cooking Time: 25-30 minutes
For carrot cupcakes you will need:
1 cup unsalted butter
2 cups sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon orange zest
4 eggs
1½ cups finely grated or shredded carrots
½ cup walnuts, finely chopped
2½ cups AP flour, sifted
3 teaspoons baking powder
1/3 cup warm water
For Cream Cheese Frosting you will need:
1 8oz. package of cream cheese
1½ cups confectioner’s sugar
Juice of half an orange
Dried craisins for garnish
Preheat oven to 350 degrees and line cupcake tins. Grate carrots into a medium side bowl with a paper towel, to soak up some of the excess water. Set aside.
Cream butter and sugar until light and fluffy. Next beat in cinnamon, nutmeg sugar, and grated orange zest. Add the eggs one at a time, beating well after each addition. Then gradually stir in the carrots and nuts.
Sift together the flour and baking powder. Add dry ingredients to the carrot mixture with the warm water. Fold in the flour just until it is well moistened.
Pour the batter into the cupcake tins and bake for about 25-30 minutes, or until the cake tester comes out clean.
A few minutes after removing from the oven, loosen the cupcakes from the sides and turn out on a rack to cool.
Combine cream cheese, sugar and orange zest for frosting and generously spread over each cupcake once cupcakes have completely cooled. If desired, add a few dried craisin on top. (I have an apparent obsession with craisins, but they go really well with these cupcakes)!
TRY IT & LOVE IT
Oven Baked Boneless Chicken Thighs with Cracker and Cornmeal Crumbs!!!
Ingredients:
4 lbs. boneless chicken thighs
Drizzles of olive oil
Breading:
2 cups flour
2 cups cornmeal
1 sleeve of Ritz crackers
½ tsp. salt
1 tsp. paprika
1 tsp. dried oregano
Dashes of fresh ground black pepper
4 eggs – beaten with a splash of water
Preheat Oven 350 degrees:
Place the sleeve of crackers in a food processor and process until smooth crumbs.
In three separate shallow bowls place the flour, eggs and combine the cornmeal with the cracker crumbs and spices.
Dip the chicken first in the flour, then the egg wash and finally in the cornmeal and crackers.
Place in a baking dish and drizzle the top with olive oil.
Bake 30-35 minutes.
This is a delicious way to serve boneless chicken thighs!!
With Love,
Catherine
xo
Easy Chinese Almond Cookies!!!
Ingredients:
1 box of yellow cake mix
2 eggs
4 tablespoons butter
1 tsp. vanilla
1 tsp. almond extract
½ cup chopped almonds
¼ cup chopped almonds – for topping
Preheat Oven 350 degrees:
In a mix master combine yellow cake mix, eggs, butter, vanilla extract, almond extract and chopped almonds. Mix all together until cookie batter is formed. Spoon cookies on a lightly greased cookie sheet, flatten with fork and top with almond chopped almonds.
Bake 8-10 minutes.
These will be slightly chewy and very delicious and best of all are so easy!
With Love,
Catherine
xo
Salsa Macaroni Bake!!!
Ingredients:
For the Sauce:
2 cups salsa
1 jalapeño – chopped
1 red onion – sliced
5 cloves garlic – chopped
28 oz. can crushed tomatoes
1 quart button mushrooms – sliced
Healthy handful of fresh Italian parsley
4 sweet or hot sausage links – chopped
Drizzle of olive oil
1 lb. of your favorite macaroni
1 cup tortilla chips – crushed
Seasonings for the sauce:
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of red pepper flakes
Dashes of dried oregano
Dashes of ground cumin
Cheeses:
16 oz. container of sour cream
1 cup cheddar cheese – shredded
1 cup mozzarella – shredded
Grated Romano cheese
Preheat Oven 350 degrees:
Heat a griddle and place the sliced mushrooms to grill with a drizzle of olive oil, while preparing the sauce.
Place the sausage links in the oven to bake while preparing the sauce. When the sausage is cooked, slice.
Heat a sauce pan with a few drizzles of olive oil. Add the onion, jalapeño and garlic; sauté until onion is softened and add the salsa and simmer on low. Add the grilled mushrooms, crushed tomatoes, parsley and sausage. Add the seasonings and simmer on low.
Prepare the macaroni as directed.
When the macaroni is cooked, drizzle a little olive oil at the bottom of a baking dish. Add the cooked macaroni and toss with the olive oil. Add the sour cream, crushed tortilla chips, mozzarella, cheddar cheese and toss. Add the sauce and toss gently again. Top the macaroni with sauce, mozzarella and more grated Romano cheese.
Bake for 20-25 minutes.
This is a great twist on traditional baked macaroni.
With Love,
Catherine
xo
Quick and Easy Chocolate ~ Chocolate Chip Cookies!!!
Ingredients:
1 box – chocolate cake mix
2 eggs
4 tablespoons butter - softened
1 tsp vanilla
½ cup chocolate chips
¼ cup powdered sugar
Preheat Oven 350 degrees:
In a mix-master, combine: cake mix, butter, eggs, vanilla and chocolate chips and mix on low until cookie dough is formed.
Use a teaspoon to spoon out cookie dough. Flatten the cookie a little and dip cookies into powdered sugar. Place on a lightly greased cookie sheet.
Bake 10-12 minutes.
These cookies are so easy and very delicious!!
With Love,
Catherine
xo
Easy!! Veggie Alfredo!!!
Ingredients:
1 bunch of leeks – cleaned – chopped
1 bunch Italian parsley – chopped
5 cloves garlic – chopped
3 carrots – diced
1 pint button mushrooms – sliced and grilled
3 tablespoons butter
3 cups chicken broth
½ cup heavy cream
1 tablespoon flour
½ cup grated Romano cheese
Olive oil for drizzling
1 lb. of your favorite spaghetti
Fresh Grilled Bread Crumb Topping:
5 slices bread
Olive oil
Small chunk of Romano Cheese
1 clove of garlic
Olive oil
Heat a griddle and place the sliced mushrooms on the griddle with a drizzle of olive oil. Grill until the mushrooms are golden.
Heat a sauce pan with a drizzle of olive oil and 3 tablespoons butter. Add the leeks and garlic. Simmer on low until the leeks wilt and become tender. Add the grilled mushrooms to the leeks.
Combine the flour with the chicken broth and add to the saucepan. Simmer on low for a minute or two. Add the heavy cream and grated Romano cheese and simmer on low for a minute.
Prepare the spaghetti as directed.
For the Fresh Bread Crumb Topping:
Heat a griddle and place the slices of bread on the griddle to grill. Drizzle with olive oil.
Remove from the grill and cool down. Place the garlic clove, chunk of Romano cheese, grilled bread and a drizzle of olive oil in the food processor. Process until a bread crumb like texture.
Heat the griddle and place the bread crumbs on the griddle to get a little toasty.
Plate the spaghetti and top with the Alfredo sauce. Top with the fresh bread crumbs and serve.
This is very good, I hope you will enjoy.
With Love,
Catherine
xo
Celery Root and Rice!!!
Ingredients:
1 fresh celery root
3 carrots – chopped
1 healthy handful of Italian parsley – chopped
1 red onion - chopped
4 cups chicken broth
1 Jalapeño – chopped
1 bell pepper – chopped
7 whole cloves
29 oz. can of Cannellini beans - drained
1 lb. of bacon
Olive oil – for drizzling
1 cup rice – uncooked
Clean outside of celery root and cut off end pieces. Place in pot covered with water and tablespoon of salt. Simmer for 40- 45 minutes.
Remove from water cut off outer skin and then dice.
Heat a soup pot with a drizzle of olive oil. Add the chopped celery root, carrots, onion, Jalapeño and bell pepper. Simmer for a few minutes. Add the chicken broth, cloves and Italian parsley. Simmer on low while preparing the bacon and rice. Before serving this dish, pick out the 7 cloves.
Add the cannellini beans to the broth before serving.
Serve over rice topped with the crispy bacon.
This is a very comforting dish to serve in this chilly weather.
With Love,
Catherine
xo
Chocolate Cheesecake!!!
Ingredients:
2 cups ricotta cheese
8 oz cream cheese
8 oz cream cheese
3 eggs
1 cup sugar
¼ cup corn starch
1 tsp baking powder
1 tsp lemon juice
1 tsp vanilla
2 packages instant hot coco mix
Combine all of the above ingredients in a mix master and blend until smooth.
Topping:
1 tablespoon instant coffee
2 tablespoons shredded coconut
1 tablespoon brown sugar
2 tablespoons almonds
Combine all of the ingredients for the topping in a food processor and give a few good chops, until well blended.
Crust:
Use about a dozen of your favorite cookies; such as graham crackers, nilla wafers or short bread cookies.
Combine cookies in a food processor until smooth crumbs are formed. Melt ¼ cup butter and combine with the cookies crumbs. Mold crumbs into a pie dish.
Preheat Oven 350 degrees:
Pour the cheese cake batter into the molded pie crust. Sprinkle topping over pie.
Bake for 40-45 minutes or until the toothpick test comes out clean.
This is a delicious dessert to end any nice meal.
With Love,
Catherine
xo
Red Sky at Night
... sailor's delight.
I've had that little rhyme in my head since I snapped this picture at the park the other evening:
(Yes, the park! in January!)
Pork Roast with Bone!!!
Ingredients:
5 lb. pork roast with bone
Rub:
1 tablespoon of lemon juice
1 tablespoon of salt
4 cloves of garlic – chopped
Drizzle of olive oil – enough to make a paste
Stuffing:
Healthy handful of fresh Italian parsley – chopped
4 cloves of garlic – chopped
½ cup of grated Romano cheese
1 tsp. salt
Drizzle of olive oil to cover parsley
Preheat Oven 350 degrees:
Combine all of the ingredients for the rub. Add enough olive oil to form a paste out of the rub and rub the pork down with this paste.
Combine all of the ingredients for the stuffing. Lift the seam under the skin and fill it with the stuffing, pushing it all the way down so that each slice will have stuffing.
Bake roast for 20 minutes per pound. Do Not!! Over cook and dry out the pork!!
This is delicious and perfect for any occasion.
With Love,
Catherine
xo
Putting away Christmas
Last night I was eyeing the Christmas tree, thinking that it was about time that thing came down and I could package away the mess. We were planning to do it this weekend, after the feast of the Epiphany, but I made an off-hand comment to my husband in the other room about doing it sooner. This caused Cecelia to stop playing, walk up to our tree and say "But Mom, the tree is just so beautiful."
It really is a pretty little tree this year, despite it's rapidly shedding needles. I guess we'll put Christmas away this weekend, and revel a bit more in the meantime.
I know a lot of people get past the 25th and are ready to put everything away and move on, but it's so hard for me to move on from the Christmas high. This one was especially fun with a super sweet three year old. We cut down our own tree, visited the lights downtown, went on a wagon ride, and listened to near-incessant Christmas music.
It seems to me that you experience more of the magic of Christmas as a parent than you do as a child, doesn't it?
Baked Macaroni Invention!!!
Ingredients:
1 pint of grape tomatoes
1 ½ cups whole milk
1 ½ cups sharp cheddar cheese – shredded
3 tablespoons butter
1 box of your favorite macaroni
Prepare the macaroni as directed.
Place the tomatoes in a food processor and give a few good chops.
Place the macaroni in a baking dish and add the butter, cheese, milk and chopped tomatoes.
Place in Food Processor the following:
Wedge of Romano cheese – about 2 inches
1 tsp. capers – plus tablespoon of caper marinade
6 oz. can achiovies
3 sun-dried tomatoes
½ cup of Italian style bread crumbs
Healthy handful of parsley
1 tablespoon vinegar
½ Jalapeño – with seeds
Drizzle of olive oil
Combine the above ingredients until it is fine and add to the baking dish and toss. Top with more shredded cheddar cheese.
Preheat Oven 350 degrees. Bake for 20-25 minutes.
This is a dish that made use of the leftover stuffing from the stuffed peppers. It is delicious and will be a new addition to the many versions of baked macaroni!
With Love,
Catherine
xo
Back to Basics ~ Oatmeal Craisin Cookies
I’m very excited to share with you my first official post as a contributor to LTG!
Try it & Love it!
xx,
Tammy♥
Back to Basics – Oatmeal Craisins Cookies
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Makes approximately 2 dozen
For Oatmeal Craisin Cookies you will need:
1½ cups AP flour
1 teaspoon baking powder
1 cup firmly packed dark brown sugar
1 stick butter, softened
2 large eggs
1 teaspoon vanilla extract
1½ cups rolled or quick-cooking oats
1 cup craisins
Preheat oven to 350 degrees. Grease 2 baking sheets or line with parchment paper. Combine the flour and baking powder in a medium bowl.
Place the brown sugar and butter in the bowl of stand mixer and beat until light and fluffy. Mix in the eggs and vanilla until smooth. Gradually add the flour mixture until thoroughly combined. Stir in oats and craisins until blended.
Drop the dough by rounded spoonfuls on the prepared baking sheets. Flatten the dough slightly with a fork. Bake until golden brown, about 10-12 minutes. Cool on baking sheets for 2 minutes then transfer to wire racks. Serve warm or at room temperature.
*These cookies will keep for 4-5 days in an airtight container.
P.S. ~Thats My Girl,
Mama
P.S. ~Thats My Girl,
Mama
Lentils and Leeks!!!
Ingredients:
1 lb. of dried lentils – rinsed and sifted through
Soak for lentils:
1 tsp. salt
¼ cup vinegar
1 cup water
The rest of the ingredients:
1 pint grape tomatoes – halved
5 cloves of garlic – chopped
1 bunch of leeks – cleaned and chopped
Olive oil for drizzling
Spice Mix:
½ tsp. salt
¼ red pepper flakes
½ tsp. cumin
1 tsp. hot curry
1 tsp. brown sugar
1 tablespoon vinegar
1 tablespoon olive oil
Soak lentils until water is absorbed.
Heat a large frying pan or sauce pan with a drizzle of olive oil. Add the garlic and leeks. Sauté until the leeks until softened and add the lentils along with another cup of water and the halved tomatoes. Simmer until the lentils soften, and water is mostly absorbed. You might need to add a touch more water if the burner is too high and the water absorbs too quickly.
Combine the seasonings for the spice mix and add to the lentils and toss.
This is a very nice side dish or perfect over rice.
With Love,
Catherine
xo