Browned Butter Frosting

Posted on January 8, 2013 | Leave a comment

I’ve been making the same pumpkin spice cake with chocolate chips for nearly ten years and until recently always held fast to the belief that it was so good on its’ own that it didn’t need a frosting.  It really is, without frosting it goes from cake cake to more of a breakfast cake, fabulous with coffee in the morning.  But then one day I thought that it would be good with browned butter, and off I went to find a recipe for browned butter frosting.

I ended up using a recipe from Martha Stewart and it is SO easy.  I really love browned butter, it gives food a nutty taste and is so decadent.  This frosting was super simple to put together, just make sure you put it on the cake quickly, it sets really fast and will end up looking a little gloppy.  Hence the picture of one side of my cake!  ;)   It was a huge hit despite that, I made it for Thanksgiving and my mother-in-law asked me to make it again for Christmas and for her upcoming birthday.  I don’t know about you, but I’d call that a success!

Browned Butter Frosting

Browned Butter Frosting

Browned Butter Frosting
Recipe from Martha Stewart

Ingredients:
4 tbsp butter
1 cup sifted confectioners sugar
1 tsp vanilla extract
1-2 tbsp milk, depending on desired thickness

Method:

In a small saucepan, cook the butter over medium heat, stirring often.  It will start to bubble and brown, let it get a good golden brown and then remove from heat, around ten minutes.

In a bowl, combine the sugar, vanilla, butter (leave as much sediment in the saucepan as you can), and 1 tbsp milk.  Mix until smooth, you may add more milk if needed.  Use immediately.

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Posted in Cakes and Cookies, Desserts, Quick Fix

Cajun Cabbage with Rice

Posted on December 15, 2012 | Leave a comment

Earlier this week I asked my Facebook friends if anyone had a good recipe for cabbage.  I had gotten some from the farmers market and didn’t feel like making my same old smothered cabbage or egg rolls.  I had a lot of responses and ended up going with my friend Amy’s suggestion.  She and I seem to have similar tastes so I figured I’d like it.

This recipe was basically like a deconstructed cabbage roll, made into a casserole. I messed up and forgot to cover it while baking, so it didn’t look pretty at all – I didn’t even take a picture of it.  I somehow miraculously got my four-year old to taste it, she was not a fan though I think it was because it was too spicy for her – it does have some heat.  My husband and I were huge fans though and will definitely be making this more often!

Cajun Cabbage with Rice
Recipe adapted from Allrecipes

Ingredients:
1 tbsp vegetable oil
1 lb. ground beef
1 green bell pepper, chopped (I forgot to buy one and it was fine without)
1 onion, chopped
2 cloves garlic, chopped
1 can Rotel/diced tomatoes with green chilis
1 8oz can tomato sauce
1/2 cup long grain rice, uncooked
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 small head cabbage, chopped
2 cups shredded Colby cheese (it called for one cup, I wanted more!)

Method:

Heat the oven to 350.

In a nonstick pan, heat the oil and add the ground beef.  Cook until brown, breaking up into small bits.  Add the bell pepper, onion and garlic, cook until soft.  Once the vegetables are soft, add the Rotel, tomato sauce and seasonings, then stir in the rice.

Empty into a greased 9×12 casserole, spreading evenly.  Top with the shredded cabbage, then the shredded cheese and cover.  Bake for 65 minutes or until the rice is tender.

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Posted in Beef, Casserole

Best Ever Broccoli Cheese Soup

Posted on December 11, 2012 | Leave a comment

I just LOVE broccoli cheese soup.  Back in my (much) younger days, I worked as a waitress at Applebee’s and on the day of the week that broccoli cheese soup was scheduled, they would always run out because the wait staff would eat it all.  Not just me. ;)   It was great.

I’ve tried a few recipes over the years and they were all fine but this one is the recipe I’ve been looking for, but didn’t know it.  It’s heavenly.  It’s thick, creamy, velvety….I could go on and on.  Make sure you have some nice bread to sop up every last bite, we used crescent rolls because I’m a crescent roll freak.  This soup is SO good that even my super picky daughter ate a few bites and declared it yummy!

Broccoli Cheese Soup

Broccoli Cheese Soup

Broccoli Cheese Soup
Recipe adapted from Allrecipes

Ingredients:
1 stick butter
1 onion, chopped
1/4 cup cooking sherry
2 16-oz pkgs. frozen broccoli, or fresh (I used 2 heads fresh)
4 cans chicken broth
1 2-lb. loaf Velveeta cheese, cubed
2 cups milk (I used 1% but who are we kidding with all this cheese and butter?!)
1 tbsp garlic powder
2/3 cup cornstarch
1 cup water

Method:
In a large pot, melt the butter over medium heat.  Add the onions and a sprinkle of salt and start to saute’.  Add the cooking sherry and cook until the onions are soft.  Add the broccoli, toss to mix in all the onions, then add the cans of chicken broth.  Simmer uncovered until the broccoli is soft, it may take a little while longer with fresh broccoli.

Once the broccoli is soft, slowly start adding in the cheese cubes, stirring well, until it is all added and melted.  Add the milk and garlic powder and mix in well.  Watch your heat now because the cheese will easily stick to the bottom of the pot, stir often.

In a bowl, mix together the cold water and cornstarch and add to the soup.  Bring up to a low boil then reduce the heat, the soup will thicken.  Once it’s ready you’ll want to turn it off so it doesn’t stick.

 

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Posted in Soups, Stews, Chili and Gumbo, Vegetarian

Steak Fingers and Gravy

Posted on November 17, 2012 | Leave a comment

My husband and I just celebrated ten years as a couple and I can’t tell you how many times in the last ten years how much he LOVES the steak fingers basket at Dairy Queen.  I had never had them, so I didn’t get it.  Then I made friends with Tiffani and she would talk about how much she loves the steak fingers basket at Dairy Queen.  I still haven’t tried it.

But I did make it on my own.  I wanted to make something the hubby would like, he deserved a treat.  He deserves more treats than he gets, he’s a hard working guy.  I googled the almighty steak fingers recipe and saw Pioneer Woman had one.  She is kind of up there with Paula Deen in unhealthy food, but honestly?  That’s probably what makes this dish so great.  It’s NOT healthy.  Not even a little.  Not even if you squint.  But good?  Yep.

My gravy came out a little lackluster, but people that know me well know gravy just ain’t my thing.  Oh well.  James was a big fan of this dish!

Steak Fingers and Gravy

Steak Fingers and Gravy
Recipe from Pioneer Woman

Ingredients:
2 lbs. tenderized round steak or cube steak, cut into 1 inch strips
1 cup flour
1 tsp seasoned salt
1/2 tsp black pepper
1/4 tsp cayenne
3 whole eggs
1 cup milk
oil and butter for frying
an additional 2 cups milk
salt and pepper, to taste

Method:

Combine the flour and the seasonings (you could just use 2 tsp Creole seasoning), keep in a bowl.  In another bowl, whisk the eggs and 1 cup milk, set aside.  Heat a skillet with oil and 2 tbsp butter over medium heat.  Dredge the strips through the flour, then the egg liquid, then once again in the flour until well-coated.  Place four or five strips in the skillet and cook until golden, turning halfway through.  Remove to a plate covered with paper towels to drain.

To make the gravy, pour out all but 1/4 cup grease from the pan.  To the remaining grease, sprinkle in 2-4 tbsp of the leftover flour and whisk until it becomes a paste and cook until it becomes a deep golden brown.  Add the milk, whisking constantly until the gravy is well mixed and thickened to your liking.  Season to taste and serve with steak fingers.

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Posted in Beef

Heroin Chicken

Posted on November 10, 2012 | Leave a comment

*There are no illegal substances in the ingredients of this chicken dish.*

It’s a name that gets your attention.  Though I’ve never done any sort of drugs so I wouldn’t know, this chicken dish claims to be addictive, much like heroin (apparently).  I was curious so I gave it a try, it was mostly ingredients I had on hand. 

My husband is not always the biggest fan of baked chicken, but he really enjoyed this.  It was easy to put together and really packed with flavor.  We had leftovers so the next day i sliced the chicken and we used it in a salad, which was great.  One tip is that I baked it on a cooling rack set over a cookie sheet and make SURE you cover that cookie sheet with aluminum foil to make cleanup easy! 

Image

Heroin Chicken
Recipe from Food.com

4 pieces boneless skinless chicken breasts
2 cups grated parmesan cheese
2 tbsp dried parsley
2 tbsp dried oregano
3 tsp paprika
1 tsp pepper
2/3 cup melted butter

Method:

Preheat oven to 350.  Set up your bowls for coating the chicken.  First put melted butter in a bowl or shallow dish.  In another bowl, combine  the cheese and seasonings.

Cover a rimmed backing sheet with foil, then place a cooling rack on top.  Dip each chicken breast first in the butter, then in the seasoned cheese mixture, then place on the baking sheet.  Bake 30-45 minutes until cooked through.

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Crockpot Pork Chops with Awesome Sauce

Posted on October 30, 2012 | Leave a comment

Gimme what you got for a pork chop!  I don’t know why I always end up singing that when I make pork chops.  I don’t know.  Anyway.

I had some pork chops in the freezer so I set out to find a “good crockpot recipe” using them.  The Crockin’ Girls website has a recipe called the Most Amazing Pork Chops Ever.  I wasn’t sure if I believed all that but the recipe called for blessed little, all things I happened to have on hand (with the exception of only one or two things), so I gave it a whirl.  It turns out they were not exaggerating.  Seriously yummy stuff!  The sauce/gravy (I hate gravy so I will call it sauce) is really what made it.  You will want to get some nice bread, maybe a sourdough, for dipping and sopping up that sauce.  Or you can just use a spoon.  I won’t judge you.  I used a small package of pork chops but it makes a lot of sauce so you can easily use a larger package.

The recipe called for a packet of dry onion soup mix, which I THOUGHT I had, but turned out I didn’t.  What I did have was Lipton Savory Herb with Garlic soup mix, so I used that.  It was SO good that I will make that change every time I make this.  My husband said “whatever you did this time, do it again!”  The picture isn’t great, it’s really hard to make a pork chop with gravy look good, I learned.

Crockpot Pork Chops with Amazing Sauce

Crockpot Pork Chops with Awesome Sauce
Recipe adapted from The Crockin’ Girls

Ingredients:
1 pkg. pork chops (mine were boneless, with four in it)
1 can Cream of Chicken Soup
1 envelope Lipton Savory Herb with Garlic soup mix
1 pkg. dry pork gravy mix (I used McCormick brand)
1.5 cups chicken broth

Method:

Spray the crock with nonstick spray and set the pork chops inside.  In a medium-sized bowl, mix the rest of the ingredients together.  Pour on top of the pork chops and cover, then cook on LOW 8 hours.  Serve with rice or mashed potatoes.

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Posted in Crockpot, Pork

Cornbread Cake

Posted on October 15, 2012 | 1 Comment

I’ve never been a big fan of cornbread, or anything with cornmeal for that matter.  If I’m having fried seafood, I want a flour batter not cornmeal.  But my husband LOVES cornbread and I love him so I make it.

I saw this recipe on Pinterest (where else?!) and mentioned it to my dad.  I was thinking I might like it since it’s mixed with cake mix.  My dad took one for the team and tried out the recipe and he loved it.  Of course he loves cornbread though.  I finally gave it a try when I made some crockpot chili (recipe to come soon!) and I was very pleased.  I’m not going to go crazy and say that I love cornbread now, but I’ll at least eat it with this recipe!  And my husband and a few friends all loved it.  It’s a little more fluffy than regular dense cornbread, and a bit sweeter.  I think next time I’m going to try adding some diced onion and jalapeno.

Yeah that’s right.  Next time.  I’m going to make it again!

Cornbread Cake

Cornbread Cake
Recipe from The Sisters Dish

Ingredients:
2 boxes Jiffy Cornbread Mix
1 box regular yellow cake mix
all the things that these mixes call for

Method:

Preheat oven to 350 degrees.

Mix all of the mixes according to their package directions.  To do this, I just emptied them into a large bowl, mixed them together then added the (many) eggs, oil and water that they called for.  Mix well and pour into a greased 9×13 casserole.

Bake 30 minutes, then test for doneness by inserting a toothpick and if it comes out clean, it’s done.  If it’s not clean, cook it longer.  Mine was obviously not done yet, as the center was jiggly.  I’d say it took about 35 minutes or so for mine.

 

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Posted in Breads, Cakes and Cookies