Friday Foodday!

Happy Friday lovebugs!

Do you have any fun plans for this weekend?  Hopefully they will include great fashion and good food.

Peach and Blackberry Cobbler

c/o Dad

Ingredients

2 cups flour
2 tsp baking powder
pinch of salt
1 cup of granulated sugar
5 tbsp unsalted butter
½ cup butter milk
6 quarts of water
8 peaches
2 cups of blackberries
1 tbsp of lemon juice
2 tbsp of cornstarch
¼ cup heavy cream

Directions

COBBLER DOUGH

1.     Combine the flour, baking powder, salt, and ½ cup granulated sugar in a food processor.

2.     Pulse this mixture two times.

3.     Cut 4 Tbsp chilled butter into 1/2" pieces.

4.     Place the butter into the food processor and pulse the mixture until the butter is incorporated.

5.     While the food processor is running, slowly add the buttermilk until dough forms. Be careful not to overmix.

6.     Wrap dough in plastic wrap and chill for a minimum of one hour prior to use.

FRUIT MIXTURE

1.     Preheat the oven to 350°F.

2.     In a large pot, add the water and bring to a rapid boil.

3.     Butter an 8-cup glass baking dish and set aside.

4.     In a large mixing bowl, prepare a bath of ice and cold water.

5.     Using a paring knife, cut a small “x” into the bottom of each peach.

6.     Drop each peach into the boiling water for 20, seconds then shock in the ice bath.

7.     Once peaches are cool, remove the peel, seed, and cut the peaches into 1” chunks.

8.     Gently combine the chopped peaches, blackberries, lemon juice, ½ cup granulated sugar and cornstarch in a large bowl and mix to combine. Pour ingredients into buttered baking dish and set aside.

9.     On a lightly floured surface, roll the dough out to ½” thickness and cut biscuits using a 2” diameter biscuit cutter. 

Arrange the biscuits about ½” apart over the fruit mixture.  Brush the biscuit dough with the heavy cream and sprinkle with 2 tsp granulated sugar.  Place the cobbler on a sheet-pan to catch any juices that may boil over during baking.  Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes. Let cool slightly before serving. Serve warm.  

Picnic Potato Salad

c/o Budget Bytes 

 Ingredients

3.5 lbs small red potatoes

8 oz light sour cream

1/2 cup light mayonnaise

1/4 bunch parsley

1/4 bunch green onions

2 ribs of chopped celery

1/2 tsp of lemon juice

salt and pepper to taste

Directions
STEP 1: Thoroughly wash the potatoes and cut them into one inch cubes. Make sure the cubes are as uniform in size as possible to assure they cook at the same rate (you don't want some large hard pieces and some small pieces that turn to mush).

STEP 2: Fill a large pot half way with water and add 1/2 tsp of lemon juice. Bring the liquid to a boil then add the potatoes (be careful! you will get burned if it splashes up at you). Set a timer for ten minutes then test the potatoes by piercing one with a fork. You want the fork to slide in easily but the potato chunk should not crumble. If they are still stiff, let them boil longer, checking their consistency at one minute intervals.

STEP 3: Drain the potatoes then spread them out on a cookie sheet in a single layer to cool.

STEP 4: While the potatoes are cooling, clean and finely chop the celery, parsley and green onions. Place all of the chopped vegetables in a bowl. Add the sour cream, mayonnaise, salt and pepper. Stir well, then taste test. Remember, the mixture will be mellowed out by the starchy potatoes after they are mixed. If you like a more vibrant flavor, try adding a little bit of lemon juice (1 tsp or so). You can also add a kick with a few drops of hot sauce.

STEP 5: Once the potatoes have cooled, add them to the vegetable and dressing mixture. Stir well, slightly mashing about 1/3 of the potatoes. I found that my hands worked best for this step. I stirred and "squeezed" to mash 'em up (this was fun!).

STEP 6: Chill the mixture for at least half an hour or until it is chilled through and the flavors have mixed. Enjoy!

Gorgonzola Butter and Corn on the Cob

c/o Annie Bakes 

 Ingredients

1 stick of butter-room temperature
1/3 cup crumbled gorgonzola cheese
4 strips of bacon, fried and chopped small

Directions

add everything together and slather on your corn on the cob!

Friday Foodday

Hey lovebugs! It's Friday Foodday!  Thanks for a fantastic week and I hope you all have an even better long weekend!

Green Chili Cheddar Biscuits
c/o Rosy Tart

Ingredients

2 cups Bisquick
2/3 cup milk
3 oz cheddar jack cheese, freshly grated
2 tbsp salted butter, melted
2 oz diced roasted green chiles, drained

Directions

1. Preheat oven to 450º. Spray baking sheet.
2. Drop dough by the teaspoon onto sheet.
3. Bake for 10 minutes. Move to cooling grid after 2 minutes out of oven.

Dad's Chili

c/o my dad (obvi)

Ingredients

2 Tbsp. oil                                          

1 lb. lean ground beef                          

1 cup chopped onion                                    

2 cloves of garlic, minced                    

1 cup carrots, finely chopped                       

1 cup red bell pepper, finely chopped 

1 cup celery, finely chopped                         

1 Tbsp. cumin                                              

2 tsp. oregano                                               

2 Tbsp. brown sugar                                    

1 tsp. paprika

1 tsp. red pepper

1 4 oz can diced tomatoes

1 14 oz can diced tomatoes (with jalapeno’s)

1 12 oz bottle of dark beer (I use Yuengling Porter)

2 1.5 oz cans of black beans

¼  cup of tomato paste

½  tsp of salt

¼  tsp black pepper

Directions

Heat oil in a large Dutch oven over medium-high heat and add ground beef, browning on all sides. Add onion and garlic and sauté for 3 minutes. Add carrots, bell pepper and celery and cook for 3 minutes. Stir in cumin, oregano, paprika and red pepper and cook for 1 minute. Stir in tomatoes and beer and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Add beans and tomato paste and cook covered for another 15 minutes. Stir in brown sugar, salt and pepper.

Makes eight 1-cup servings.

Bruschetta Dip

c/o Annie Bakes

Ingredients

4 ounces cream cheese-room temperature
1/2 cup sour cream
1 large tomato, seeded and chopped
1 large bunch basil, chopped
1 can artichoke hearts-chopped
1 clove garlic, minced
1 pound mozzarella-chopped small
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
1 loaf french bread
1/4 cup olive oil
garlic powder

Directions

Preheat oven to 350 degrees. In a medium bowl combine the cream cheese and sour cream. In a separate bowl, marinate the mozzarella, pepper, salt and balsamic vinegar for about 20 minutes. To the first bowl, add the tomato, basil, artichoke hearts and garlic and stir to combine. Add in the marinated mozzarella and stir. Place the dip in a shallow oven proof bowl and bake for 15 minutes. Pull it out, stir it up and sprinkle with the Parmesan cheese. Place it back in the oven for another 10 minutes. While that is cooking, slice the French loaf, brush it with olive oil, sprinkle with garlic powder and place them on a sheet tray. When the dip is done, switch the oven to "broil" and place the bread under the broiler for a few minutes to crisp up. Serve the dip on the warm bread.

Peanut Butter Blondies

c/o Stephanie Cooks

Ingredients:
10 tbsp. unsalted butter, cut into 5 cubes
2 cups brown sugar
1 cup smooth peanut butter
2 eggs
2 tsp. vanilla extract
1/2 tsp. salt
2 cups flour
1 tsp. baking powder
1.5 cups peanut butter chips

Directions:

Preheat oven to 325 degrees F.  Grease a 9×13-inch pan.

In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted.  Remove from the burner and allow to cool for 5 minutes, then add the peanut butter.  Stir until incorporated.  Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract.  You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.  

Whisk together salt, flour and baking powder.  Add dry ingredients all at once to the wet ingredients.  Stir until just incorporated.  Add the peanut butter chips, fold in. Pour the thick batter into the prepared pan and smooth out.  Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean.  Remove from the oven and allow to cool to room temperature.

Friday Foodday

Ok lovebugs! You know what day it is!  Time for some delicious recipes from all of you!  


I hope you all have a very safe and happy New Year.  Hug someone you love and remember to be a better you in 2011.

Lobster Potstickers
c/o Dad


Ingredients: 
8oz fresh cleaned shrimp 
2 oz fresh, cooked lobster chopped into small pieces 
4fl.oz heavy cream 
1T roughly chopped cilantro 
1tsp. Kecap Manis (Indonesian soy sauce)
1 pack Gyoza wrappers
Salt and pepper to taste 


Directions
1. Thoroughly dry the shrimp and lobster by pressing them between paper towels. Change the towels and repeat 2 or 3 times to ensure that they are very dry. 
2. Place the shrimp in the bowl of a food processor and season well with salt and pepper 
3. Add the Kecap Manis and pulse the food processor until the shrimp is roughly chopped. Scrape down the sides of the bowl and process until the shrimp forms a paste. 
4. With the food processor running- slowly drizzle in the heavy cream and process briefly to create a smooth consistency 
5. Remove the shrimp from the food processor and fold in the chopped lobster meat and cilantro. 
6. To make the pot stickers: 
   a. Place about 1 teaspoon of the mixture into the center of a round gyoza wrapper 
   b. Dip your finger in a bowl of water and wet the outside perimeter of the wrapper. 
   c. Next fold the wrapper toward the center in 3 places to form a triangle. 
   d. Pinch the edges together using the water as a glue to hold them together – make sure to push out any air that gets trapped inside. 
7. To cook the pot stickers: 
   a. Heat a skillet on medium 
   b. Place a teaspoon of oil in the pan and swirl to cover the bottom 
   c. Add about a quarter of the pot stickers to the pan side by side with the bottom flat side down 
   d. When the pot stickers get brown on the bottom, add about 1/3 cup of water and cover with a tight fitting lid. 
   e. When the water is all absorbed and the pot stickers are firm – they are done. 
8. Serve immediately as an appetizer or hors d’ oeuvre with more of the Kecap Manis on the side for dipping

Strawberry Cake with Pink Champagne Buttercream
c/o Kitchen Bellicious


Ingredients
85g (6 tbsp) butter, softened
1 1/2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp sugar
1 large egg
1/2 cup milk
1 tsp vanilla bean paste or pure vanilla extract
2 punnets (1 pound) strawberries, hulled and halved (if you wanted to make it a little boozier, you could marinate the strawberries in pink champagne overnight)

For the buttercream:
5 large egg whites
1 cup caster sugar
315g butter, room temperature
2/3 cup pink champagne
Optional: 1 punnet fresh strawberries dipped in chocolate, white chocolate flakes

Directions
Grease and line two 20cm round cake tins and preheat oven to 180 degrees C. Sift flour, baking powder, and salt together into a medium bowl. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Split mixture between the two prepared tins and smooth tops with a spatula. Arrange strawberries on top of batter, 1 punnet per tin, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries (1 tbsp for each tin). Bake cakes for 10 minutes. Reduce oven temperature to 160 degrees. Bake until cakes are golden brown and firm to the touch, about 40-45 mins (if on top and bottom rack, switch cakes between racks halfway through). Let cool in tin on a wire rack, then turn out. Can be stored in an airtight container for a day or so before icing.

Chicken Sausage Stuffed Shells
c/o Kitchen Bellicious

Ingredients:

1 lb chicken sausage, cooked and crumbled

1 package of large pasta shells, cooked per package directions

1 TBSP olive oil

1 cup chopped onion

3 garlic cloves, minced

12 ounces ricotta cheese

1 cup Parmesan cheese

1/2 cup mozzarella cheese

4 ounces chopped frozen spinach, thawed and patted dry

1 egg, lightly beaten

1 TBSP fresh basil, chopped

1/4 cup breadcrumbs

2 tsp salt and pepper each

1 1/2 tsp oregano

1 1/2 tsp ground thyme

1/2 tsp cayenne pepper

1/2 lemon pepper

1 28 ounce can of crushed tomatoes

Directions:

Preheat your oven to 350. Coat a 13×9 baking dish with nonstick spray and set aside.

In a large saucepan saute your veggies along with the garlic. Add your crushed tomatoes and bring to a simmer. Season with 1 tsp salt and pepper each, the thyme, oregano and basil. Bring to a boil then reduce heat and cook for 10 minutes. Set aside.Once your chicken sausage has been cooked. In a large bowl, combine your ricotta cheese, Parmesan cheese, 1 tsp salt and pepper each, the lemon pepper and cayenne pepper, egg and breadcrumbs. Add in your chicken sausage and spinach. Layer the baking dish with a few good spoonfuls of your tomato sauce that you made earlier. Fill Place your pasta shells over the tomato sauce and fill each shell with the chicken sausage mixture. Top with the more tomato sauce and shredded mozzarella cheese and bake at 375 for 40-45 minutes.

Cheesy Baked Onion Dip

c/o Stephanie Cooks

Ingredients:
2 cups sweet onions, peeled and chopped
8 oz. reduced fat sour cream
8 oz. reduced fat cream cheese
2 cups shredded parmesan cheese (NOT the white grated powder- you want shredded so it melts)
Directions:
1- Preheat the oven to 350.
2- Combine all of the above ingredients well in a bowl. Transfer to an oven safe dish.
3- Bake for 45 minutes until bubbling and slightly browned. Serve with crackers, sliced bread, or chips.

That's all for 2010! Thank you so so much for hanging out with me!  Be fabulous today!

Friday Foodday

It's Friday! And it's October! Chilly air, football, soup, sweaters. That's what I think of, how about you?

Here are my amazing recipes for this week!


Heinze Family Steak Italiano
c/o my Dad!

INGREDIENTS:

8 oz. penne rigate or similar penne pasta

1 (3/4 lb.) round steak cut in thin strips

1/2 cup chopped onion

1 (4-ounce) can mushroom stems and pieces (drained)

2 cloves garlic (finely chopped)

2 tablespoons olive oil

1 (26-ounce) jar Classico® Triple Mushroom sauce

1/2 cup water

1/2 cup dry red wine

1 teaspoon Beef-Flavor Instant Bouillon and Seasoning

Freshly shredded Parmesan cheese (optional)

DIRECTIONS:

Cook penne as package directs; drain. In large skillet, over medium-high heat, cook and stir steak, onion, mushrooms and garlic in oil until steak is browned and vegetables are tender. Add pasta sauce, water, wine and bouillon. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until beef is tender. Serve over hot penne rigate and top with Parmesan cheese if desired.

Sloppy Joe Sliders

c/o the BF

Ingredients

• 2 lbs. ground beef (or beef/pork mix)
• 2 medium-sized onions, diced finely
• 3 cloves garlic minced or 2–3 tbsp. prepared minced garlic (jar)
• one 6 oz. can tomato paste
• two 8 oz. cans tomato puree or sauce (16 oz. total)
• 1 cup brown sugar (adjust according to taste)
• 2 tbsp. vinegar

1. Brown ground beef in skillet with onions and garlic until completely browned and onions are translucent and tender. Remove as much grease as possible from the beef mixture.

2. Add tomato paste and tomato puree and mix well.

3. Sprinkle brown sugar over the top and stir in thoroughly.

4. Splash vinegar all over the top and then mix in well.

5. Simmer for about 20 minutes so that the flavors can blend together.

6. Serve on hamburger buns or other type of sliced rolls.

For variation: Saute 1/2 cup chopped mushrooms with the meat, onions and garlic. Add 1 slice of processed cheese, or your favorite cheese, to each sandwich just prior to serving.

Chicken Pot Pie Pasta

2 tablespoons unsalted butter
1/2medium onion, finely chopped
2 cloves garlic, minced
10 ounces portobello mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1/2 cup light cream
1/2 rotisserie chicken, shredded into bite sized pieces
1/2 cup frozen peas
1/2 cup fresh carrots, diced
1 tablespoon fresh lemon juice
1 1/2 teaspoon dried thyme
2 cups pasta
water for boiling pasta

Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.

Melt the better in a large skillet over medium high heat. Cook onion, garlic, carrots and mushrooms in the skillet until golden brown.

Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, and cream to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.

Add the chicken, frozen peas, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.

Crispy Chicken BLT Salad

1 lb. boneless skinless chicken breasts

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

6 cups torn mixed red and green leaf lettuce

1 tomato, cut into wedges

4 slices OSCAR MAYER Bacon, cooked, crumbled

1/4 cup KRAFT Ranch Dressing

1/2 cup KRAFT Natural Three Cheese Crumbles

HEAT oven to 400ºF.

COAT chicken with coating mix as directed on package; place in single layer in shallow pan.

BAKE 20 min. or until done (165ºF). Cool 5 min.; cut into slices.

TOSS lettuce with tomatoes, bacon and dressing. Spoon onto 4 plates; top with cheese and chicken.

The Day After the Week of Fun

It's the vacation hangover post. I'm back at work- which is fine, but I'm still in the "how long can I stretch this relaxation feeling?" mode. So to add to that lovely vibe-here are some of my favorite pictures from my family vacation in Wolfeboro, New Hampshire.

This is my younger sister, Sara, and our friend, Anna, tubing on Lake Winnepasaukee.

On the back of the boat with Mom (who is looking fabulously nautical), Anna, and my sister (who managed to keep her eyes open in this sun filled picture!

My dad works too hard during the year. This is his once a year true vacation. Here he is enjoying the dock.

This is Sam dog. She is attempting to be a lake dog but more often than not she can be found in the house, asleep on the overstuffed couch.

My very TAN family celebrating Sara's belated 21st birthday with the family at Garwood's.
And finally, me with my girl, Sam relaxing on the dock.

Ah, that was nice wasn't it? A little sun, some fun in the water, and of course family time. Tomorrow it's back to the grindstone...well maybe.