Author: QuiltLady

TOASTED ONION SALISBURY STEAK SLIDERS

TOASTED ONION SALISBURY STEAK SLIDERS
2 small flour tortillas, cut into small pieces
1/4 cup milk
2 tablespoons butter
1 large Vidalia onion, sliced thin
1/2 red pepper, sliced thin
1 1/2 pounds ground round
1 package Laura Scudders toasted onion dip
1 1/2 cups beef broth
2 tablespoons flour

  • Pour milk over tortillas and let sit for an hour.
  • With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
  • Mix together the tortilla mixture and the beef mixture until uniform in consistency.
  • Hand form 6 small steaks.
  • In a large skillet melt butter.
  • When sizzling, add onions and pepper and saute’ until caramelized.
  • Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
  • In a saute pan, bring broth to a simmer.
  • Sprinkle flour into broth while constantly whisking until slightly thickens.
  • Lower heat, transfer steaks into broth mixture and top with onion mixture.
  • Serve over mashed potatoes.

PARMESAN CHEESE BREAD

PARMESAN CHEESE BREAD
3 1/4 cups unbleached flour
1 tablespoon active dry yeast
2 teaspoons sea salt
1 1/3 cup warm water
1/2 cup freshly grated Asiago Parmesan Cheese
extra-extra virgin olive oil

  • Sift together the four, yeast and salt.
  • Stir in the water until dough forms.
  • Sprinkle with 1/2 the cheese.
  • Transfer to a well floured surface.
  • Knead until soft, elastic and no longer sticky (about 10 minutes). Add flour as necessary to reduce stickiness.
  • Knead the dough until it remains rounded and doesn’t flatten out when left to sit for a few minutes.
  • Arrange into a round.
  • Brush the surface with olive oil.
  • Cover loosely with a tea towel and let rise in a warm place until double in size (about 2 hours).
  • Preheat oven to 425 degrees.
  • Brush a 9 inch round pan with olive oil.
  • Put remaining cheese on a plate.
  • Punch down the dough and knead a few more times with fresh flour.
  • For rolls – divide dough into12 pieces.
  • Roll each piece into a ball.
  • Roll each ball in the cheese and then place in pan with the edges touching. 9 balls around the outside, 3 balls in the center.
  • Cover with a flour sack towel and allow to rise again.
  • Cut a small slash in the top of each ball.
  • Sprinkle with more Parmesan cheese.
  • Bake for 10 minutes and the reduce oven temperature to 375 degrees and continue to bake until golden and crispy, about 20-30 minutes more.
  • Serve hot or transfer to a wire rack and cool and then slice.

BAKING PARTNERS – Tomato, Thyme, Sage and Double Cheese Tart

This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.


Tomato, Thyme, Sage and Double Cheese Tart
Serves 4
Time needed: 1 hour, 30 minutes
Recipe Source: BBC Good Food issue Mar’14


The original recipe called for mustard which I had to eliminate so I could continue living.
 
For the Pastry:
3 cups all purpose flour, sifted
2/3 cup butter, Chilled and diced
1/3 cup grated gruyere
1 large pinch red chilli powder (I used about ½ tsp)
½ teaspoons salt
¼ teaspoons pepper
10 tablespoons water, chilled


For the Filling:
2 cups cherry tomatoes
2 tablespoon olive oil (I used Avocado oil)
¼ teaspoon salt
A pinch pepper
1 ½ tsp mustard
1/2 cup grated gruyere
1 ½ tablespoon thyme
1 ½ tablespoon sage (I used 2 teaspoons)

Method:
  • Preheat the oven to 190°C. 
  • Halve the tomatoes and transfer to a tray. 
  • Drizzle with the oil and season with salt and pepper. 
  • Bake for 10 minutes. Cool.


To make the pastry:

  • Add flour to a big bowl.
  • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
  • Blend in the cheese and chilli powder. 
  • Mix the salt and pepper. 
  • With the chilled water bring the dough together. 
  • Wrap in saran and chill in the refrigerator for 15 minutes. 
  • Line a rectangular tin with foil. Set aside. 
  • Roll out the pastry line it in the tin. 
  • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
  • Now smooth a parchment paper or foil on top of the pastry and add beans.  
  • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

To assemble:
  • Mix the mustard and cheese. 
  • Spread over the tart. 
  • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
  • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
  • Remove the tin from the oven to a wire rack.
  • Let it cool for 10 minutes. 
  • To remove from pan lift the entire tart to by just lifting the foil. 
  • Let it cool on a wire rack. 
  • Cut in desired sizes and serve warm.


Cheddar and Sage Scones
Makes 8
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com
  


NOTES:

The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it – A LOT. We’re not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don’t go wonky as you transfer them.
1 cup self rising flour + extra for dusting
1 ½ tsp english mustard powder also omitted so I can continue living!
A pinch salt
A pinch pepper
1/4 cup butter, chilled and cubed
1 cup grated cheddar
1 tablespoon dried Sage + ½ tablespoon
6 3/4 tablespoons curds*
3 1/3 tablespoons water*
1 tablespoon oil, for greasing
*I used  5 ounces of buttermilk


Method: 
  • Preheat oven to 220°C. 
  • Grease and flour the baking tin. 
  • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
  • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
  • Mix flour, mustard powder, salt, pepper in a bowl. 
  • Blend butter till the mixture resembles fine crumbs. 
  • Stir in ½ the cheese and 1 tablespoon sage. 
  • Make a well in the center of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough. 
  • Transfer to a lightly floured surface and knead to get smooth dough.  
  • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
  • Transfer to a baking tin. 
  • Brush the remaining buttermilk. 
  • Sprinkle the remaining cheese and top with sage. 
  • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
  • Serve warm with butter.

CHEDDAR & SAGE SCONES and TOMATO, THYME, SAGE & DOUBLE CHEESE TART

This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.


Tomato, Thyme, Sage and Double Cheese Tart
Serves 4
Time needed: 1 hour, 30 minutes
Recipe Source: BBC Good Food issue Mar’14


The original recipe called for mustard which I had to eliminate so I could continue living.

For the Pastry:
3 cups all purpose flour, sifted
2/3 cup butter, Chilled and diced
1/3 cup grated gruyere
1 large pinch red chilli powder (I used about ½ tsp)
½ teaspoons salt
¼ teaspoons pepper
10 tablespoons water, chilled


For the Filling:
2 cups cherry tomatoes
2 tablespoon olive oil (I used Avocado oil)
¼ teaspoon salt
A pinch pepper
1 ½ tsp mustard
1/2 cup grated gruyere
1 ½ tablespoon thyme
1 ½ tablespoon sage (I used 2 teaspoons)

Method:
  • Preheat the oven to 190°C. 
  • Halve the tomatoes and transfer to a tray. 
  • Drizzle with the oil and season with salt and pepper. 
  • Bake for 10 minutes. Cool.


To make the pastry:
  • Add flour to a big bowl.
  • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
  • Blend in the cheese and chilli powder. 
  • Mix the salt and pepper. 
  • With the chilled water bring the dough together. 
  • Wrap in saran and chill in the refrigerator for 15 minutes. 
  • Line a rectangular tin with foil. Set aside. 
  • Roll out the pastry line it in the tin. 
  • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
  • Now smooth a parchment paper or foil on top of the pastry and add beans.  
  • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

To assemble:
  • Mix the mustard and cheese. 
  • Spread over the tart. 
  • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
  • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
  • Remove the tin from the oven to a wire rack.
  • Let it cool for 10 minutes. 
  • To remove from pan lift the entire tart to by just lifting the foil. 
  • Let it cool on a wire rack. 
  • Cut in desired sizes and serve warm.


Cheddar and Sage Scones
Makes 8
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com


NOTES:

The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it – A LOT. We’re not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don’t go wonky as you transfer them.

1 cup self rising flour + extra for dusting
1 ½ tsp english mustard powder also omitted so I can continue living!
A pinch salt
A pinch pepper
1/4 cup butter, chilled and cubed
1 cup grated cheddar
1 tablespoon dried Sage + ½ tablespoon
6 3/4 tablespoons curds*
3 1/3 tablespoons water*
1 tablespoon oil, for greasing

*I used  5 ounces of buttermilk


Method: 
  • Preheat oven to 220°C. 
  • Grease and flour the baking tin. 
  • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
  • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
  • Mix flour, mustard powder, salt, pepper in a bowl. 
  • Blend butter till the mixture resembles fine crumbs. 
  • Stir in ½ the cheese and 1 tablespoon sage. 
  • Make a well in the center of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough. 
  • Transfer to a lightly floured surface and knead to get smooth dough.  
  • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
  • Transfer to a baking tin. 
  • Brush the remaining buttermilk. 
  • Sprinkle the remaining cheese and top with sage. 
  • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
  • Serve warm with butter.

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SHEPHERD’S PIE

2 pounds ground beef
2 large russet potatoes, peeled and cut into pieces
1 large Vidalia Onion, chopped
1 1/2 cups baby carrots, cut into quarters
2 large celery ribs, sliced small
3 cloves garlic, minced
14 1/2 ounce can diced tomatoes with green chiles, undrained
1 small can Le Seur Peas, undrained
1 teaspoon oregano
1 teaspoon basil
1/2 cup buttermilk
1 cup shredded jack cheese
2 + 3 tablespoons butter

  • Boil potatoes until tender. Drain.
  • Whisk together the tomatoes, seasonings and garlic.
  • Pour into a large mixing bowl.
  • Generously salt and pepper beef and brown well.
  • Drain off grease and add to tomato mixture.
  • Melt 3 tablespoons butter.
  • Saute carrots and celery together until tender.
  • Add to beef mixture.
  • Fold in Peas.
  • Pour into a 9×9 casserole dish.
  • Sprinkle cheese over top.
  • In a mixing bowl combine 2 tablespoons butter, buttermilk and potatoes. Generously salt and pepper. Mash well.
  • Top casserole with mashed potatoes.
  • Bake 45 minutes at 350 degrees.

TIP: Cultured Buttermilk Blend powder. While I use a lot of buttermilk for cooking and baking, sometimes I just don’t have it on hand and this powdered form is a lifesaver on a snowy day so I don’t have to make a grocery store run. It’s handy, flavorful and lasts a really LONG time.

CARROT TUTORIAL

Carrots are an important vegetable, and although they were known to the ancient Greeks and Romans, they were not introduced to Europe until the Middle Ages.
The orange-colored taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene.
Beta-carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta-carotene in vegetables supplies this protection, not vitamin supplements.
Carrots are also a very good source of dietary fiber, vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper.
Carrots can be eaten raw or cooked, but to obtain maximum benefit it is best to eat them raw.

Health Benefits
Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets. Here are some disorders that can be helped by drinking carrot juice regularly:
Acidosis: The vital organic alkaline elements in carrots help balance the blood acidity and blood sugar.
Acne: Its powerful cleansing properties are effective in detoxifying the liver, thus overall effective for acne which are caused by toxicity of the blood.
Anemia: Carrot’s molecules are closest to human’s hemoglobin molecules, making it very beneficial in blood-building.
Atherosclerosis: The highly cleansing power of this miracle juice scrubs away even the old build-up of arterial deposits, reducing the risks of heart diseases and stroke.
Asthma: The anti-oxidants effectively protects the respiratory system from infections and free-radical attacks.
Cancer: Studies show that adding one carrot per day in our diet significantly reduces cancer risks.
Cholesterol: Pectin in carrots lowers the serum cholesterol levels.
Congestion: Carrot juice is very effective in dispelling mucus from the ear, nose and throat area, easing nasal congestion, sinusitis, phlegm and mucus in the throat and other similar disorders.
Constipation: Take five parts of carrot juice with one part of spinach juice regularly to regulate chronic constipation problems.
Emphysema: If you smoke or are exposed to second-hand smoke, taking carrot juice regularly may well save your life.
Eyes: Beta-carotene, lutein and zeaxanthin are some of the finest nourishment that help keep the optic system in tip-top condition, with special protection against astigmatism, macular degeneration and cataracts.
Fertility: One of the reasons for infertility is lack of nutrients and enzymes in your dietary. Carrot juice taken regularly, is able to nourish your body back to fertility.
Inflammations: Its anti-inflammatory effect greatly helps reduce arthritis, rheumatism, gout and other inflammations.
Immune systems: It does wonders for boosting the immune system by increasing the production and performance of white blood cells; building resistant to various kinds of infections.
Nursing mothers: Carrot juice helps enhance the quality and quantity of a mother’s breast milk.
Pregnancy: Drinking carrot juice regularly during pregnancy, especially during the last few months, will reduce the chances of jaundice in baby. No, you won’t get an orange baby!
Skin problems: The high quality vitamin C and other rich nutrients in carrot juice efficiently nourish the skin, preventing dry skin, psoriasis and other skin blemishes.
Thread worms: One small cup of carrot juice in the morning taken daily for a week can help clear up thread worms in children.
Ulcers: The abundance of nutrient present in carrots help nourish cells that have been starved of nutrients which result in ulcers.
Water retention: Carrot juice is diuretic and helps to eliminate excess fluids from the body, reducing water retention, especially for women during their monthly menstruation cycle and in pregnant women.
Carrots that are no longer than 6 inches tend to be sweeter. So choose the shorter variety if you like it sweet or the longer one if you prefer it less sweet.
The most nutrients are concentrated just under the skin so try not to peel off the skin. To clean it, simply use a hard brush to brush the skin.
Cut them lengthwise to preserve the nutrients as when cut in small rounds, they easily lose their nutrients in water when you wash or cook them.
You may have heard of people “turning orange” from drinking carrot juice. It is not the carrot juice that is showing through the skin but is an overflow of materials which have been clogging the liver and are being eliminated with the consumption of carrot juice. This shows how effective carrot juice is at cleansing, a good sign that the system is getting a good clean-up. When this “turning orange” happens, continue to take your carrot juice and the color will eventually go off as it cleanses.

BROWN SUGAR CRUMB CAKE

BROWN SUGAR CRUMB CAKE
CAKE
1/2 cups flour, sifted
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 JUMBO egg
1/2 cup milk
1 teaspoon vanilla

  • Preheat oven to 350°.
  • Prepare baking dish with cooking spray and a light flour dusting.
  • Sift together dry ingredients in a mixing bowl.
  • In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
  • Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
  • Spread batter into pan.

TOPPING
1 1/4 cup flour, sifted
1 cup packed dark brown sugar**
2 teaspoons cinnamon, sifted
1/2 cup unsalted butter, melted

  • In a medium bowl sift together the dry ingredients.
  • Pour melted butter over dry ingredients and stir gently until crumbs form.
  • Sprinkle the crumbs over the batter.
  • Use a knife to swirl some of the crumb mixture down into the cake.
  • Bake 25-30 minutes or until toothpick comes out clean.
**With the move coming up I’m not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.
HOMEMADE BROWN SUGAR
1 cup granulated sugar
1 tablespoon Grandma’s molasses for light brown sugar 
2 tablespoons Grandma’s molasses for dark brown sugar

Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.

KNOW YOUR ARTICHOKE

One of the many things I miss most about the west coast is all of the available produce and the ability to grill ANY time of year without getting hypothermia while doing it!! I just can’t wait until we’re back home. In the meantime I’m taking advantage of ANY and all produce I can get.

A lot of people find artichokes intimidating. When artichokes are prepared well they are to die for. I even had a cream of Artichoke soup at a little cafe in Carmel a year or so ago that was excellent. I’m still trying to duplicate it.

There are more than 50 varieties of Artichokes. The most common type in the United States is the Green Globe. The mini versions you may see, known as baby artichokes are ideal for sautes and stir frying AND are as flavorful, if not more so than the larger ones. The size difference is due to where they grow on the stalk. The higher on the stalk, the bigger the artichoke.

Choosing an Artichoke:

  • You want an artichoke with a large heart and tender leaves.
  • Artichokes tend to have larger hearts if they are rounder.
  • They also have more tender leaves the smaller they get.
  • Look for deep-green, tight-leafed globes that feels heavy for its size.
  • When you squeeze the artichoke’s leaves together and it squeaks, it’s a fresh one.
  • Discoloration, bruising or split leaves are signs of age. Fresh artichokes may have purple-tinged leaves in late summer and fall.
  • It’s best to choose the smallest and roundest artichoke you can find.
  • I personally find large (grapefruit sized) Artichokes to be less tender and more fibrous. The small (egg sized) and medium (orange sized) ones are much more tender and easier to work with.

There are a few key secrets to preparing a great Artichoke:

  • Wash your Artichoke in cold running water and leave upside down to drain a few minutes.
  • Artichokes cannot be rushed – allow enough time for proper preparation. If you are going to be short on time, plan to prepare it the day before and then reheat.
  • You MUST trim the bottom stem and top leaves. Trimming the bottom rough part of the stem allows flavor to flow into the artichoke as it cooks. Trimming the top leaves (about 3/4 – 1 inch) does the same thing as well as removing the sticker part that WILL cut you if you’re not careful. Depending on how they look trim the very bottom leaves off the stem. Don’t be afraid to trim the tops as necessary. Remember that only about the bottom third of each leaf is actually edible.
  • Immediately rub any cut surface with lemon juice to prevent browning. You can also use flavored vinegars, but lemon juice is the most neutral.
  • Don’t forget even the stems are edible.
  • Never use a cast iron or aluminum pot to cook them in! The will discolor the pot AND the artichoke too! Use enamel or stainless steel.

Preparing your Artichoke:
There are as many ways to prepare an Artichoke as you have imagination. I’ll just list a few of the basic ones. Remember too that your seasoning and liquid all add flavor, so be creative. For example trade the water for chicken broth or add a touch of olive oil and garlic or flavored vinegars or juices…

You can also buy one of those baskets to stand your Artichoke in, but I prefer to use thick sliced onion rings in order to add a bit of flavor and have less mess when it’s all done. Despite most instructions you can cook an artichoke upside down too. I like this if I’m using many flavors. The flavors are being infused into the leaves and then the leaves are constantly draining back down into the base. This works much the same way as the drip knobs on the lid of a roasting pan. The onion rings work also either way.

  • Boiling: This is done with plain old water with a bit of salt. It has been determined that this is the least healthy way to prepare most vegetables since you are boiling the nutrients out of the vegetable itself. You add the Artichokes to rapidly boiling water. They take between 25-40 minutes until tender based on size.
  • Braising: This is the best method for using your flavored oils, vinegars and seasonings. Prepare your flavor combo and then add 2 cups water. Bring the mixture to a boil and reduce to a simmer before adding the onion rings and Artichokes. Cover tightly and simmer 25-40 minutes until tender.
  • DeepFrying: This is good for the hearts only.Dip them in the batter of your choice and fry until golden.
  • Grilling: Yep, you read right. Artichokes can be grilled and are EXCELLENT done that way. You do need to pre-cook them by steaming or microwaving until tender, but then it’s up to you. I then cut them right down the middle so I’ll have a flat side for the grill. I then like to soak them overnight in a lemon juice and garlic butter mixture before grilling. A Tupperware marinader that can be turned frequently without leaking works well. They don’t take long on the grill so just before you meat is finished grilling add the artichokes, turning frequently to prevent burning until the desired charring has been reached. Hubby has been known to add BBQ sauce and they are pretty tastey.
  • Microwaving: This is the fastest way, but not necessarily the tastiest. Stand Artichoke in a microwave safe bowl and add 1-2 inches of water. Cover bowl with a plate. Cooking on high a medium Artichoke will take 7-10 minutes while a large Artichoke will take 12-15 minutes. If cooking more than one at a time, you will need to add 2-3 minutes per additional each Artichoke. Let stand for 5 minutes in the covered bowl before serving.
  • Roasting: Roasting Artichokes will bring out their nutty flavor. This method also requires pre-cooking but reduce the precooking method time by 10 minutes. I like to dip each leaf into a combination of olive oil and garlic rice wine vinegar. I then let them drain a bit on a paper towel. Arrange the leaves on a stainless steel cookie sheet coated with a thin layer of PURE. Sprinkle lightly with salt. Roast in a 425 degree oven for about 10 minutes or until tender and and edges are just crisp. Start with the concave side of leaf down and turn mid way.
  • Sauteing: This method is also just for the hearts. Season with your favorite seasoning and then saute’ 3-5 minutes in your favorite oil.
  • Steaming: This is the most ideal method for maintaining the nutrients. Stand the Artichoke in the basket or onion rings. Add enough liquid that the pan won’t boil dry (you might have to add water so keep an eye on it), but make sure the Artichoke is above the water level. Cover and steam over the rapidly boiling water for 30-50 minutes until Artichokes are tender. Time depends on size.
  • Stuffed and Baked: This is one of my very most favorite ways to prepare an Artichoke. Pre-cook but reduce the precooking method time by 10 minutes. Halve the Artichokes. Mix together olive oil, Parmesan cheese, salt and pepper with a clove of garlic. Pulse into a thick paste. Using a spoon coat the inside of each leaf. Place on a stainless steel baking sheet sprayed with a thin layer of PURE. Bake at 400 degrees until tender. Drizzle with fresh lemon juice and butter immediately out of the oven. Serve with roast chicken or pork chops. YUMMY!

TACO RING

A lot of people have asked about this recipe of late, so I thought it was time to share it. It is so simple and looks so good too. It’s great for Super Bowl parties, potlucks, etc… Kids really love it too.

1 1/2 pounds ground beef  
taco seasoning

1 large onion, chopped small
4 oz. can chopped green chiles, not drained
1 package refrigerator crescent rolls
1 large tomato, chopped
1 bunch green onions, sliced
3 cups shredded lettuce
1 package Sargento Mexican blend fine shredded cheese
sour cream

  • Preheat oven to 350 degrees.
  • In a skillet brown the ground beef and onion. Drain.
  • Add taco seasoning and green chiles.
  • Simmer 5-10 minutes. Drain again so there is no excess moisture.
  • I use my stoneware pizza stone. Lightly spray it with PURE.
  • Unroll the crescent rolls and separate them.
  • Arrange the rolls (wide edges inward with the thin corner edge slightly hanging off the pizza stone) in a circular pattern around the pizza stone with the corners slightly touching.
  • Arrange the meat mixture in a circular pattern covering the large end portion of the crescent rolls. Sprinkle 1/3 -1/2 of the cheese over the meat.
  • Pull the small pointed end up over the meat mixture and pinch into large portion creating a ring that resembles a wreath. You will have an open area with meat showing through.
  • Bake according to the biscuit directions and golden.
  • I also serve it on the stoneware. Arrange the shredded lettuce, green onions and tomatoes in the center and edges. For just us, I just put it directly on the plate.
  • Garnish with sour cream and remaining cheese.
  • Serve immediately.

CHOCOLATE GLAZED CHEESECAKE GINGER BARS

I tried a new cooking method and wasn’t happy with it so these are not great pictures this week, but that sure doesn’t affect the taste. Hubby has already eaten half of them. I wrote the recipe here like I normally do it.

CRUST
2 1/2 cups ginger snap crumbs
2 Tablespoons sugar
1/4 cup butter, melted
PURE
FILLING
2 large eggs
2~8 ounce softened cream cheese
2 envelopes unflavored gelatin
1/3 cup whole milk
1/2 teaspoon salt
1 can sweetened condensed milk
optional: 3 Tablespoons dutch cocoa~using this makes them very rich!
GLAZE
6 tablespoons butter
1 cup milk chocolate chips

  • Preheat oven to 325 degrees.
  • Generously spray 9×13 pan with PURE
  • Finely grind gingersnaps in food processor. Add melted butter and pulse until evenly mixed. Press into bottom of pan. Bake 1 minutes and then cool 5 minutes before filling.
  • Sprinkle gelatin over milk and mix well. Beat together softened cream cheese, eggs, salt and gelatin mixture at medium speed until smooth.
  • Pour sweetened condensed milk into a tall bowl and microwave for 3 minutes in 3 minute increments. Allow to cool slightly. Fold in sweetened condensed milk until smooth.
  • Pour over cooled crust.
  • Bake 45 minutes or until center is set.
  • Cool on rack 2 hours.
  • After 2 hours, melt butter and chocolate chips together until smooth. Pour over cheesecake layer. Chill overnight before serving.

With a thin knife cut into squares. Be sure and wipe knife clean after each cut.

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

I love carrot cake.  If you asked me what I wanted for my birthday cake I would say Carrot Cake!  So when we found this cute little diner, Babycakes Cafe, recently and they had carrot cake pancakes on the menu I had to give them a try.  And then I had to duplicate them.  YUMMY!!!!!!!!! 
So I started with my basic pancake recipe and added lots of carrots and spices. Their cream cheese syrup at the restaurant was really more like a glaze, so I used maple syrup as my liquid ingredient to make an actual syrup and like it even better!

The carrot cake pancakes were easy to make and tasted great! And it is always nice to have dessert for breakfast!

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP
1 cups whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
2 cups buttermilk
2 JUMBO eggs
1/3 cup brown sugar
1 cup carrot (very finely grated)
4 ounces cream cheese (room temperature)
4-6 tablespoons maple syrup (use enough for desired consistency)
powdered sugar to taste
crushed pecans or walnuts

  • Sift the flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl.
  • Whisk together the milk, egg, sugar and carrot in another bowl.
  • Mix together the wet and dry ingredients making sure to not over mix them.
  • Heat a griddle and melt some butter on it to coat.
  • Pour 1/3-1/4 cup of the mixture onto the griddle for each pancake and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
  • Flip the pancakes and cook the other side until the bottom is golden brown, about 1-2 minutes.
  • Blend together the cream cheese and maple syrup and add  powdered sugar to get desired sweetness.
  • Pour the cream cheese onto the pancakes.
  • Sprinkle with crushed nuts.

BOEUF FLAMANDE

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.