Category: RECIPES

Parsnip Puree Potato Skins

Did you know that parsnips are from the carrot family? This vegetarian diet hubby requested is giving me room to try some new recipes and I’m losing weight though he says he isn’t.

PARSNIP PUREE POTATO SKINS
1 1/2 pounds parsnips, peeled & cut into 1 inch pieces
2 medium potatoes, baked & scooped out
1 green onion, sliced thin
2 tablespoons sour cream
3-4 ounces grated cheddar cheese
1/4-1/2 cup heavy cream
4 tablespoons butter, melted
pinch of nutmeg
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Bring a pot of salted water to a boil. Add parsnips and boil 20-25 minutes until extremely tender.
  • Bake potatoes in oven or microwave. Halve them and scoop out the insides.
  • Puree the cooled parsnips and potato insides until smooth.
  • Add butter, sour cream, salt, pepper, nutmeg and heavy cream and blend well.
  • Fill potato shells with puree. This makes enough to also fill 2 compotes for another meal later in the week.
  • Top with grated cheese and green onion
  • Bake for 20 minutes.
  • Increase to broil and brown tops for a minute or so.
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Dimsum/Potstickers ~ Daring Cooks June challenge

It is time to post out our completed June challenge for Daring Cooks. Jen from Use Real Butter.

The dough wasn’t very difficult. You just have to be sure to use the right amount of the flour and water, which can be a bit tricky. The filling was our choice and as my hubby likes his meat, I choose a pork filling. This was a lot of fun and hubby thoroughly enjoyed being a taste tester. The dough wasn’t so difficult – though, you have to make right the amount of the flour and water, that can be tricky. My first few tries at rolling out the dough I got it way too thin, but finally found a medium consistency that held together for frying.

I made a tart raspberry soy sauce dip that really topped it off well. Hubby all but licked his plate! is hosting our challenge this month for traditional Chinese Dumplings, commonly known as Dimsum or Potstickers or Wontons which we love when we go out so this was a great opportunity for me to try my hand at it!

Dough:
– 2 cups (250g) all-purpose flour
– 1/2 cup (113g) warm water
– flour for work surface
Jen’s Filling:
– 450g ground pork
– 4 large napa cabbage leaves, minced
– 3 stalks green onions, minced
– 7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
– 1/2 cup bamboo shoots, minced
– 1/4 cup ginger root, minced
– 3 tablespoons soy sauce
– 2 tablespoons sesame oil
– 2 tablespoons corn starch
Jen’s Dipping sauce: (I made my own out of homemade tart raspberry jam and soy sauce)
– 2 parts soy sauce
– 1 part vinegar (red wine or black)
– a few drops of sesame oil
– chili garlic paste (optional)
– minced ginger (optional)
– minced garlic (optional)
– minced green onion (optional)
– sugar (optional)

Instructions how to make the dough by Jen:
Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (Jen’s mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

Filling – meaty: Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two). – Easy peasy

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

Don’t forget to check out some really amazing dumplings by the other Daring Cooks by clicking on the links to their blogs at the temporary Daring Cooks Blogroll.

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Orange Vinaigrette

So the menu plan has gone right out the window this week. We were trying to clean out the fridge today and ended up with a salad for dinner with lettuce, tomato, green onion, shredded cheese, croutons, tuna and cantaloupe. I also had an orange to use so I made this dressing and it was really GOOD! The good news is that the fridge is cleaned out and we didn’t waste any produce this week! YAY!
ORANGE VINAIGRETTE
Juice and pulp from 1 orange
1/4 cup mayonnaise
2 ounces rice wine vinegar
salt and pepper to taste

  • Blend together and chill.

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Chocolate Peanut Butter Cup Cakes [22]

Simply Delicious Sunday

CHOCOLATE PEANUT BUTTER CUP CAKES
1 cup butter, softened
1 cup JIF creamy peanut butter
1 pound powdered sugar (1 box)
1 1/2 cup vanilla wafer crumbs
16 ounces milk chocolate chips
8 ounces cream cheese, softened

  • Melt the chocolate chips until smooth and set aside to cool.
  • Cream the butter and peanut butter.
  • Add the sugar and blend until smooth.
  • Add the crushed vanilla wafers and blend until well mixed.
  • Spray a muffin tin with PURE.
  • With your fingers, press a small portion of mix into the well of each muffin tin, flattening along the sides and bottom of each muffin cup.
  • Beat together the chocolate and cream cheese until smooth and well blended.
  • Fill the wells of each muffin to desired height.
  • Chill until firm.
If you like to play along, please add this button, link to this post with your recipe. Since Mr. Linky has been so flaky, please include your link and recipe name in your comment and I will generate a list on each week’s post for everyone to link to instead of using Mr. Linky. Don’t forget to leave a comment and visit everyone.

Alice at Alice’s Restaurant offers us Quick Biscuits
Christina at Enchanted Hovel offers us Salsa and Guacamole
Emily at Marvelous Recipes offers us Italian Chicken
Kristen at Frugal Antics of a Harried Homemaker offers us Homemade Pretzels
Sherrie at 100 Sweets offers us Pumpkin Pie

What is this all about? Go here for all the details.

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National Hamburger Month

“I’d gladly pay you Tuesday for a hamburger today.” ~ Wimpy
I recently heard on a radio station that May 28th is National Hamburger day. I thought it would be a good time to share a recipe and make burgers. So, I started researching it and the ONLY consensus I can find is that May is National Hamburger MONTH. I found some sites listed National Hamburger day as May 28th, July 28th and even December 21st. I did find a site that seems to have a very comprehensive list of holidays and seems like a great reference. Another fun site is the History of the Hamburger~ anything you ever wanted to know about burgers, but were afraid to ask. All this aside, here is my recipe for our favorite burgers.

GARLIC & HERB BURGERS
1 pound ground round
1 JUMBO egg
1 stale & dried slice of San Francisco Sourdough Bread, crumbed
1 package Good Seasons Garlic and Herb dressing mix
  • Mix all the ingredients together with your hands until well blended.
  • Form patties.
  • Chill for 24 hours before preparing.
  • Grill.
  • Add sharp cheddar cheese, mayo, sweet and sweet red red onion relish, a tomato slice and red onion slice.
  • Enjoy.

SWEET RED, RED ONION HAMBURGER RELISH

1/2 cup light brown sugar
1 tablespoons kosher salt
1/2 teaspoon ground cloves
1/2 cup apple cider vinegar
1 large red onions, chopped small
2 large sweet pickles, chopped small

  • Combine the sugar, salt, cloves and vinegar in a small saucepan and bring to a boil stirring constantly until sugar dissolves.
  • Add onion and pickles and blend well.
  • Reduce heat and and cook a few minutes more until onion is translucent and tender.
  • Remove from heat and cool.
  • Keep chilled in refrigerator for up to a week.

Joy of desserts hosts Vintage Recipe Thursday
Trista over at Southern Fried Mama hosts Tasty Thursday

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Sweet & Sour Cucumber Dressing

1 cup dairy sour cream
2 tablespoons Apple Cider Vinegar
Juice of 1 lemon
1 tablespoon granulated sugar
1/2 teaspoon salt
1 small bunch green onions, minced
1/2 cup small peeled and diced cucumber

  • Whisk sour cream until smooth.
  • Add lemon juice, salt and vinegar and blend well.
  • Add cucumbers and onions.
  • Cover to chill and blend flavors.
  • Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
  • Makes 1 1/2 cups give or take.

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GOLDEN CAKE with CHOCOLATE FUDGE FROSTING

In an effort to clean out my magazines and cookbooklets, I’ve decided to join Magazine Mondays hosted by Cream Puffs in Venice. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them.

GOLDEN CAKE with CHOCOLATE FUDGE FROSTING
8 large egg yolks
1 cup sugar
1/2 cup boiling water
1 teaspoon orange extract
1 1/4 cups cake flour
1 1/2 teaspoons baking powder

  • Preheat oven to 325 degrees.
  • Lightly beat the egg yolks.
  • Add sugar gradually and then the boiling water gradually while continuously beating.
  • Add orange extract.
  • Sift flour and baking powder together 3 times.
  • Gradually beat into egg mixture.
  • Bake in an un-greased angel food or Bundt pan for 45 minutes.
  • Turn upside down and cool for an hour.

CHOCOLATE FUDGE FROSTING

1 tablespoon butter, melted
2 ounces, unsweetened chocolate, melted
1 teaspoon vanilla
2 cups powdered sugar
4-6 tablespoons milk

  • Scald milk.
  • Add milk slowly to sugar until thick enough to hold its shape.
  • Add melted chocolate, vanilla and butter. Beat until smooth.
  • Let stand 10 minutes before frosting the cooled cake.

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Apple Maple Croustade

APPLE MAPLE CROUSTADE (TART)
1 sheet puff pastry
1 egg
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon ground cinnamon
1 1/2 tablespoon maple syrup
2 apples, cored, peeled and sliced thin
powdered sugar
French Vanilla ice cream

  • Thaw the pastry sheet at room temperature until it’s easy to handle (about 45 minutes).
  • Pre-heat the oven to 400°F.
  • Line a baking sheet with silicone mat or parchment paper.
  • Beat the egg and water together with a fork in a small bowl.
  • Mix the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the maple syrup.
  • Add the apples and toss to coat.
  • Put a piece wax paper on a work surface and sprinkle generously with powdered sugar.
  • Unfold the pastry sheet on the sugar.
  • Roll the sheet into a 12 x 10-inch square/rectangle. Place on a baking sheet.
  • Brush the edges of the rectangle with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
  • Spoon the apples into the center of the pastry crust.
  • Lift the edge of the crust and fold it up about 2 inches toward the center over the apples. Repeat with the adjacent section of pastry, letting each section gently rest over the next fold. Be careful not to crush the fruit.
  • Brush with the egg mixture.
  • Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. S
  • ift additional confectioners’ sugar over tart.
  • Serve warm with French Vanilla ice cream.

If you like to play along, please add this button, link to this post with your recipe and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone.

What is this all about? Go here for all the details.

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Chocolate Bavarian Cream

I’m going to post this early since today is Joy’s Chocolate round-up! Be sure to stop by and see all the decadent and delectable chocolate recipes.


Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy
Vintage Recipe Thursday is hosted by Joy of desserts

Trista over at Southern Fried Mama hosts Tasty Thursday

CHOCOLATE BAVARIAN CREAM
2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup chocolate base (recipe follows)
1 cup evaporated milk
1 cup water
dash salt
3 eggs, separated
1 teaspoon PURE vanilla

  • Soak gelatin in cold water for 5 minutes to soften.
  • In a double boiler whisk together the chocolate base, water, milk and salt until smooth.
  • Beat the egg yolks together until smooth.
  • When chocolate mix is hot, pour it over the egg yolks and blend them together. Return the mixture to the double boiler and cook until the custard coats a spoon. Add the gelatin and stir until completely dissolved.
  • Cool mixture slightly.
  • Beat the egg whites until stiff. Add to the cooled mixture along with the vanilla.
  • Pour into bowls or molds or use as a filling between cake layers. I use a sheet of wax paper on the top to prevent refrigerator ‘film’.
  • Chill until firm.

CHOCOLATE BASE
2 cups sugar
1 cup cocoa
6 ounces unsweetened chocolate
2 cups evaporated milk
1 teaspoon PURE vanilla
dash salt

  • In a double boiler melt chocolate squares.
  • Sift sugar and cocoa together.
  • Add to chocolate. Blend well.
  • Add 1 3/4 cup of the evaporated milk and stir until well mixed.
  • Cook until thick, stirring occasionally.
  • Beat until cool.
  • Add remaining milk, vanilla and salt.
  • Cool and refrigerate.

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Chocolate Round Up Time and Tasty Tuesday

Jen over at Balancing Bedlam and Beauty is hosting Tasty Tuesday as a new weekly meme and Joy over at Joy of Desserts is hosting this yearly chocolate round-up.

ROCKY ROAD COOKIES
12 ounces milk chocolate chips
1/2 cup chunky peanut butter
1 cup peanuts
1 1/2 cups rice krispies
1 1/2 cups mini marshmallows

  • Melt chocolate until smooth.
  • Add peanut butter and blend well.
  • Add peanuts, rice krispies and marshmallows. Mix until well coated.
  • Spoon onto wax paper.
  • Leave them in a cool place to set up (about 2 hours)
FUDGY PEANUT BUTTER SAUCE
1/2 cup Karo light corn syrup
1/2 cup JIF creamy peanut butter
1/2 cup Hershey’s chocolate syrup

  • Blend all together until smooth.
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Tropical Glazed Pork Tenderloin ~ Favorite Ingredients Friday

Last week I offered you our proposed Easter Menu for my favorite ingredients Friday entry hosted by Overwhelmed with Joy, but this week I offer you what we actually had after much discussion about it just being the two of us and not needing all that food.



TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

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Creamy Chicken & Cheese Pasta

My good friend Barbara made us some great code to make it easy to use this button. What is this all about? Go here for all the details.

Simply Delicious Sunday

To use this button, copy and paste the following into your post as HTML:

If you like to play along, please add this button, link to this post with your recipe and sign Mr. Linky . Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone.

CREAMY CHICKEN & CHEESE PASTA
8 ounces bowtie pasta (or pasta of your choice)
¼ cup flour
½ teaspoon salt
2 cups milk
1 bunch green onions, sliced thin
1¼ cups grated Gruyere cheese
2 tablespoons butter
1½ pounds chicken tenders
2 teaspoons minced garlic, jar
2 tablespoons white wine
¼ teaspoon red pepper flakes
1 tablespoon Italian seasoning

  • Preheat oven to 375°F.
  • Cook and drain pasta according to package directions.
  • Whisk together the flour, salt and milk in a large skillet. Stir thoroughly to combine. Bring mixture to a boil, stirring constantly with a whisk. Cook until slightly thick, stirring constantly.
  • Remove from heat and stir in ¾ cup of the cheese, stirring until melted. Set aside.
  • Melt butter in a large skillet. Add chicken and brown on both sides. Generously sprinkle the chicken pieces with salt and pepper while browning. Transfer to a plate.
  • Add onions and garlic and cook over medium-high heat until garlic is fragrant and onions are tender.
  • Add wine and , Italian seasoning, pepper flakes and cook until heated through.
  • In a large bowl add the pasta and chicken to the cheese mixture and toss to combine.
  • Portion into oven proof pasta bowls sprayed with PURE or a 2 quart casserole.
  • Sprinkle with remaining cheese.
  • Bake for 15 minutes or until cheese melts and begins to brown.
  • Let sit for 5-10 minutes before serving.

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