Honey Bear's Lemon'ores {Making S'mores with Girl Scout Lemonades Cookies} :: Recipe Hack

My friend and I were talking about camping, and I mentioned that one of my daughter's girl scout leaders suggested using Girl Scout Thanks-a-Lot cookies to make S'mores. When she told me about this s'more hack, I got super excited and immediately made a mental note to add Thanks-a-Lots to my camping checklist!

My friend wasn't as thrilled by this new wonder. He debated that nothing can replace traditional S'mores, nor can anything be called a S'more except that ooey-gooey delicious combination of graham cracker, chocolate, and marshmallow. (He's a food purist.)

Agreed. Good point.

But, I argued, they will still be delicious.

Agreed. Fair enough.

We sat in amiable silence for a few moments, dreaming of campfires and gooey treats. Then I wondered out loud, "I wonder if a S'more made with Lemonades would be good..." and started picturing lovely, melty, lemon meringue pie flavored s'mores...

...and he immediately said, "Yeah, you could call them Honey Bear's Lemon'ores!" (He's also an innovative linguist.)

Lemonades + S'Mores = Lemon'ores!

Yesssssss!!!

This is the easiest recipe ever... instead of using graham crackers and chocolate to make S'mores, use Girl Scout Lemonades Cookies! Perfectly roast a marshmallow and squish it between two delectable Lemonades... and enjoy this lovely, lemony delicacy while surrounded by nature and stars!

We then proceeded to dub the Thanks-a-Lot cookie hack as Thanks'mores (because, as we agreed, nothing but a S'more is actually a S'more).

And a new camping tradition was born!

Next year I'll be stocking up on Lemonades and Thanks-a-Lots! More so than usual... :) Thankfully I have enough in reserve from the March Girl Scout Cookie sales to try these new treats this summer!

>^..^<

Recipe :: Healthy Vinaigrette Salad Dressing

Here's the salad dressing that I've been using on my Arbonne 30 Days to Feeling Fit program.

:: Ingredients ::
Apple cider vinegar
Extra virgin olive oil
Minced garlic
Mrs. Dash table blend
Stevia, just a dash (totally optional, if you need to sweeten it up a bit)

I mix this in a half-pint sized Mason jar. My ratio is about 1/2 vinegar to 1/2 EVOO - ish. I just throw it together, so it's not an exact science.

I add about 2 teaspoons of minced garlic (again, this is a total estimate - I just scoop a couple globs out of the jar with my finger), a few good shakes of Mrs. Dash, and literally a tiny sprinkle of Stevia, cause that stuff is strong. I sometimes forget the Stevia all together, and I don't really miss it.

The only problem with using the mason jar is that it takes a moment to get the lid off of the jar after shaking it up, so the oil and vinegar start to separate, and the garlic starts to sink before I can get the lid off to pour.

I have 2 suggestions for an upgrade.

I just purchased this one:

...and Anne uses this one:

I just picked mine up at Target the other day, but haven't used it yet. It gets great reviews on Amazon, but I almost wish I had ordered the one Anne has because I love the built in whisk. It doesn't have very good reviews on Amazon, but Anne loves it.

Cheers!

>^..^<

Awesome Recipes Made with BEER! {Father's Day Eats}

My local newspaper, the Sacramento Bee, published a list of AWESOME BEER RECIPES for Father's Day! My hubby and I are both SO excited about these recipes! To make it easier to get to the recipes without going through the Bee's slideshow, here are the direct links and the photos that accompany them.

1. Guinness Marinated Flank Steak Sandwiches with Grilled Onions and Boursin Cheese

2. Cheddar Mustard Beer Bread

3. Boston Lager Cupcakes with Boston Lager Buttercream Frosting

4. Brooklyn Beer Chili Burgers with Smoky BBQ Sauce

5. Beer, Bacon and Cheese Cupcakes

6. Beer Bread

7. Beer Braised Rabbit with Pasta and Baby Carrots

8. Smoked Beer and Cheddar Soup

9. Smoked Beer BBQ Sauce

Don't those photos and recipe titles just make your mouth water?! I absolutely can't wait to try these recipes! Enjoy, and cheers!

*All photo credits go to the originating recipe site and are not original photos by me.  And thanks to PicMonkey for allowing me to make the awesome collage.*


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The Dutch Oven {is AWESOME} :: How to Use in Cooking and Care Instructions

Today it crossed my mind that I had written something awesome that I never published on my blog! This is an old article that I wrote in April 2011 as my writing sample when I applied to be a writer for SIMPLE Reviews - it got me the job, so I figured I should share it!

Enjoy!

Cheers!


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There’s a new star in my cupboard: my Dutch Oven.

Everything I have cooked in it has turned out juicy, fork-tender and cooked to perfection. Whether chicken or beef (carnitas is next on the menu!), a knife was not required for meals cooked in my Dutch Oven.


Plus, I *heart* one pot meals! What’s not to love here?

Pot Roast (hubby’s favorite) was first on the menu. I have made pot roast many times (did I mention, it’s hubby’s fave?), both in a roasting pan and in the crock pot… but the dutch oven took the gold by a landslide! With the Dutch Oven, all cooking is done in the pot. With oven or crock pot, you have to use a pan to brown the meat first, then transfer to a roasting pan or the crock pot. Too many dishes! In the crock pot, the meat turns out pretty tender if you let it cook long enough, but then the carrots always come out mushy. In the roasting pan both the meat and carrots are drained of moisture and get rubbery instead of tender. In the Dutch Oven, the meat was soft like butter and fell apart just by looking at it and the carrots were tender and roasted to golden perfection.

Cost
When most people think of a Dutch Oven (also called a French Oven or cast iron casserole), they imagine the expensive “leading brand” (you know which one…) and automatically think they can’t afford to own one. Au contraire, mon ami! You can get a quality piece of cookware without breaking the bank!

I purchased a JC Penney in-house Cooks brand 7 quart oval cast iron casserole, which goes on sale for $90, regularly $160. For comparison, the “leading brand” 7 quart round French Oven can be found on sale for around $275, regularly $340!!That’s a difference of $185 when both are on sale!! Whew!


I couldn’t be happier with my Cooks Dutch Oven, and I spent approximately 1/3 of the cost of the “leading brand.”Cooks is good quality, it is aesthetically beautiful (gradient blue – way prettier than the “leading brand” in my opinion), and it has produced remarkably well-cookedfood. I truly believe that a $90 investment is worth this fantastic piece of cookware.

Cooking
Cast iron distributes heat evenly when used both on the stovetop and in the oven. Many Dutch Oven recipes begin cooking on the stovetop, then finish in the oven. I dig this feature! A huge bonus of Dutch Ovens: you can cook and serve a meal in the same beautiful dish, which means less after-dinner dishes to wash!

Plus, the enameled interior coating is stick-resistant and releases food for easy cleaning. I’m not a fan of doing dishes (let’s be honest, who is a fan, really?), so this is a huge bonus in my book.

Here’s my Dutch Oven in action (making Belgian-Style Pot Roast). Look at how beautifully that roast seared up!

Use and Care
When using and caring for your Dutch Oven, be sure not to use metal utensils or steel wool. You will leave marks on the enamel coating. My mom found out the hard way when she used an SOS pad on my dish (ACK!). I am happy to report that I was able to get most of the marks off using baking soda, a regular dishwashing brush and lots of elbow grease. Yay!

Use mild dishwashing soap and warm water to clean your Dutch Oven. Unlike bare cast iron cookware, enameled cookware doesn’t require “seasoning,” and therefore can be cleaned using soap.

Wash and dry immediately to avoid rust on the exposed cast iron edge. The exposed edge is the only difference I can see between Cooks and the “leading brand.”

Weight
The downside of Dutch Ovens is their weight. Alone, they are heavy. Full of yummy food, they are even heavier. But just do a few bicep curls with it and you can consider cooking as part of your workout routine! Score!

Thank you for reading!
Cheers!

>^..^<

Recipe of the Day {Cranberry Oatmeal Tuxedo Chip Cookies & Cranberry Vanilla Latte Cookies}

Oh yes.  These are THE BEST COOKIES EVER.  Seriously.  I've been making these for 4 or 5 years, and they are still a huge hit with my family and friends.  They scream comfort.  They ooze happiness.  They make yummy in your tummy.

The only catch?  You have to go to my review site, SIMPLE Reviews, to get your hands on the goods.  Google doesn't play nice when posts are copied word for word (why can't I plagiarize my own works if I want to, hmm?), so it just has to be this way.

Click here for Cranberry Oatmeal Tuxedo Chip Cookies!

And to go along with this recipe, here's a link to my Cookies in a Jar post too!  There, you will find a recipe for Cranberry Vanilla Latte Cookies.  I'll admit, I haven't actually BAKED any yet, I just made the recipe into a pretty jar gift.  But they sure sound scrumptious.

Cheers!

>^..^<

Turkey Veggie Chili

Now that the Fall weather is finally here, here's a perfect comfort food that's also healthy and low in fat!  Well, that's as long as you can stop yourself from adding sour cream or cheese to it... mmm...

Turkey Veggie Chili

Ingredients

EVOO {extra virgin olive oil - for those who have never watched a moment of Rachael Ray}

ground turkey

1 tsp cumin

3-4 tbsp chili powder

dash of cayenne {more if you're braver than I am}

1 bay leaf

1 tsp garlic salt

1 red and 1 green bell pepper, diced

1/2 medium onion, diced

2 cans diced tomatoes

1 can dark red kidney beans

2 cans pinto beans {or black beans if you wish}

Directions

Heat the EVOO in a dutch oven or a large pot over medium heat. Stir in the onion, bell peppers and ground turkey, and season with bay leaves, cumin, and garlic salt. Saute until the onion and peppers are tender and the turkey is slightly brown.  Mix the tomatoes into the pot and season with chili powder. Reduce heat to low, cover pot, and simmer 5 minutes.  Stir in the kidney beans and pinto beans.  Bring to a boil, reduce heat to low, and simmer 45 minutes or longer.

Serve.  Top with sour cream or cheddar cheese if desired.  Serve with cornbread and honey butter.  

This makes AMAZING leftovers.  The flavors really meld by the following day.  Yum.

>^..^<

Recipe of the Day {Low Fat Zucchini & Summer Squash Lasagne}

It's the tail end of an Indian Summer, and just in case you had better luck in the garden than I did this year and still have squashes on the vine, I have a gorgeously delicious (and low fat) recipe to share.

Usually during the summer, I have a plethora of squash coming out of my garden.  However this year, my squash plants got hammered by white flies {the bastards} and my harvest was meager.

But, I was able to make this awesome low fat lasagne with a couple of zucchinis and a peter pan summer squash.

Why it's called peter pan {according to the nursery} and not patty pan {like at the farmer's market} is beyond me.

It looks just like patty pan that I normally buy at the market, so I just call it Summer Squash, so there. Pffft!

Low Fat Zucchini & Summer Squash Lasagne

Ingredients

Whole wheat lasagne noodles, cooked according to package instructions

1-2 Zucchini, sliced into long planks

1 Summer Squash, cubed

Your favorite tomato sauce

Appx 1 lb. ground meat {I used turkey in this particular batch}

1 tub low fat ricotta

1 brick low fat mozzarella, shredded

Fresh parmesan

garlic salt and pepper, to taste

Directions

Boil water and cook lasagne noodles until al dente.  Make sure not to overcook them, or they will fall apart when you try to handle them.  They will finish cooking in the oven.

Brown your meat, and season with garlic salt and pepper.  Don't be stingy with the garlic salt - that flavor needs to be strong enough to penetrate the sauce and cheese, while not overpowering the dish.  I would guess that I use about a tablespoon for a pound of meat.  When the meat is browned, add the sauce, stir, bring up to heat, then put at a nice low simmer.

Mix about 1/3-1/2 of the shredded mozzarella with the ricotta, and throw in some fresh parmesan {I use just a little, it's pretty strong when it's fresh}.

Preheat oven to 350 degrees.  In a glass baking dish, layer the ingredients as follows.

Layers:

Thin layer of sauce {to keep noodles from sticking to the dish}

1/2 of the noodles

1/2 of the cheese mixture

1/2 of the sauce

Squashes!

remaining cheese mixture

remaining noodles

remaining sauce

top with mozzarella

Bake at 350 degrees until the sauce is bubbly and the mozzarella is just beginning to brown, approximately 30-45 minutes.

Serve with green salad and a nice crisp Pale Ale or wheat beer.

Cheers!

>^..^<

Recipe of the Day {Farmer's Market Ravioli}

I would have called this "Ravioli from my Garden" but my tomato plants have been VERY slow in bearing fruit this year (punks), so I had to resort to purchasing some awesome mixed tomatoes at my local Farmer's Market.  My basil plant is rocking, so I was able to use my own basil at least!

This recipe was SO good.  I seriously wished I had made a double batch so I could have totally gorged myself.  I threw this together after watching my friend Anne make a similar dish for lunch last week.  This is SO easy, and SO quick.  I will be making this more often!

I paired this with an Anchor Summer Beer and it was very complimentary.  See my tasting notes on Anchor Summer here.

Farmer's Market Ravioli
Ingredients*
Your favorite five-cheese ravioli (fresh or frozen) or tortellini
3-6 white mushrooms, sliced
Butter
A very generous handful of cherry, grape and pear tomatoes, halved
3 fresh basil leaves (must be fresh!!), sliced
A good quality EVOO
Fresh grated parmesan cheese

Directions
Cook the ravioli according to the package instructions.  A note on ravioli... once the water comes to a boil, REDUCE HEAT to a very mild simmer, then add the ravioli.  Never boil them - they will explode and you will have a sad pot of cheese water and flat pasta flaps instead of yummy stuffed ravioli for dinner.

While the ravioli are cooking, saute the mushrooms in butter.  I don't measure, I just plop some in.  Use your best judgment.  But don't be stingy.

When the ravioli are done, drain them (gently!) and place them in a pasta dish.  Top with the sauteed mushrooms, sliced tomatoes, and fresh basil.  Drizzle a few tablespoons of EVOO over the top, then sprinkle cheese over it all.  Savor the fresh summer flavors!

*A couple of notes on ingredients:
1. Fresh basil is a MUST for this recipe to truly shine.  Dry basil just won't cut it.
2. Fresh cheese is very important - the dry container cheese would not do this recipe justice.
3. Every kitchen that uses fresh ingredients absolutely must invest in high quality EVOO (extra virgin olive oil, for those of you who have NEVER heard of Rachael Ray).  I am lucky enough to be the proud possessor of a bottle of organic EVOO direct from my friend Peppe's organic farm in Sicily.  Good EVOO is so important in fresh recipes!
4. Surprisingly, the best store-bought ravioli I've ever had were the frozen bagged cheese ravs from Costco.  The fresh containers at the grocery store are good too.  If you have the time to make your own ravioli from scratch, go for it!  I'm sure they would outrank ANY store-bought brand.

Cheers!



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Recipe of the Day {Syrupy Overnight French Toast}

I made this using the original recipe from Good Housekeeping for Father's Day.  I have to say, it didn't go over well.  None of the family cared for it.  Even my dad, who is not picky about food, didn't like it.  The banana was really overwhelming, and the bottom of the toast was total mush.  I think it would cook better with the bread actually touching the bottom of the baking dish instead of having a mushy banana barrier.  

Even though this recipe was a flop as written, I wanted to share because I think it's a good base recipe that  would be REALLY good with a little tweaking.  Plus I dig the fact that this can be prepped ahead of time.  So ultimately, it's a good recipe to have!  Next time, I will try it sans banana and will add fresh fruit on top after it has baked.  Mmm, now that sounds lovely!

Syrupy Overnight French Toast {REVISED RECIPE}

Ingredients

6 tablespoon(s) butter or margarine

1 1/2 cup(s) packed brown sugar

1  (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices

6 large eggs

2 cup(s) milk

2 teaspoon(s) vanilla extract

1 teaspoon(s) ground cinnamon

1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans

Your choice of fresh fruit for topping.

Directions

In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Top sugar mixture with bread slices, cut sides down. In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts if desired. Cover with plastic wrap and refrigerate at least 2 hours or overnight.  Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.  Top with fresh fruit.

*Tip: I cut the bread hella weird.  It says to cut it crosswise, but I started cutting it in slices (sometimes I don't follow directions well), then I realized it wanted "crust up" so I cut it properly crosswise... however, it was too thick that way, so I cut it in 3 slices instead of just in half as if I was making a sandwich, and because I started cutting slices first, the crosswise pieces were too short to fill the pan properly, so I had to cut little puzzle pieces of bread to fill in the crevices.  Phew!  Longest tip ever!  (that's what she said)

 

Those brown globs are cinnamon nuggets.  If you can figure out a way to get powdery cinnamon to mix with gooey egg... please let me know.  I failed, and had big globs of cinnamon all over the place.  Sigh.

Syrupy Banana-Nut Overnight French Toast {Original Recipe}

From Good Housekeeping via Delish

Ingredients

6 tablespoon(s) butter or margarine

1 1/2 cup(s) packed brown sugar

5 large ripe bananas, cut diagonally into 1/2-inch-thick slices

1  (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices

6 large eggs

2 cup(s) milk

2 teaspoon(s) vanilla extract

1 teaspoon(s) ground cinnamon

1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans

Directions

In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar

into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass

baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top

with bread slices, cut sides down.

In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over

bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate

at least 2 hours or overnight.

Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes

or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before

serving.

>^..^<

A Beer {Bison Honey Basil} and a Recipe {Organic Chocolate Stout Baked Mac & Cheese} that I am Dying to Try

Yes, yes, I know, I said I wasn't drinking beer... but my husband brought home a newsletter called Bison Brew News, and in this fantastic publication there is not only a really rad sounding recipe (I'll get to that, keep your panties on) but there is a blurb about their Limited Seasonal Series featuring Honey Basil Ale.  Say what?  Two of the best flavors of summer in one bottle?  Yes please!  It is an ultra limited edition beer, so I'm not sure where I'll find it, but it will be my mission to find a bottle over the next week.  Wish me luck!

And if that doesn't tickle your taste buds, try this on for size: their next Limited Seasonal is a Belgian Trippel brewed with naval orange marmalade.  Is your mouth watering yet?  Mine sure is.

Even better, Bison is an Organic brewery.  Veddy-nice!

Ok, on to the recipe...

This sounds like something straight from a high end restaurant.  I seriously can't wait to try it!  I honestly don't see myself making it until Fall, but I wanted to share in case anyone feels the need for comfort food in the middle of Summer.  I for one have been mowing down on watermelon, cherries and summer squash.  I love Summer!  Cheers!

Organic Chocolate Stout Baked Mac & Cheese

Ingredients
1 cup butter
1/2 cup flour
1/2 cup Bison Organic Chocolate Stout
2 cups half & half
1/2 pound brie
16 ounces (2 packages) cream cheese
1.5 cups crumbled gorgonzola cheese
2.5 cups shredded cheddar cheese
1.5 cups grated parmesan cheese, divided
1 16-ounce box elbox macaroni
Salt & pepper
1/2 cup panko or bread crumbs

Directions
Heat oven to 350 degrees.  Boil pasta in salted water until al dente, strain and put aside.  In a medium, heavy bottom pot {Dutch Oven sounds perfect!}, melt the butter over medium heat.  Whisk in the flour to form a light roux.  Slowly whisk in the beer and half & half.  Add the brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated.  Stir in the gorgonzola, cheddar and 1 cup parmesan cheese.  Stir in the pasta, taste and adjust the flavor as desired with salt and pepper 9some of the cheese will be salty and the mixture may need only a little salt, if any).  Pour the mixture into  a 13x9 inch baking dish.  Top the mixture by sprinkling the remaining parmesan cheese and panko crumbs.  Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.  Pair with a bottle (or two) of the Organic Chocolate Stout.



>^..^<

Recipe of the Day {Frozen Butterbeer!}

Yes, I'll admit it... I'm a HUGE Harry Potter fan.  I have read all of the books, I own all of the movies that are out on DVD/Blu-Ray, and I seriously can't wait for Deathly Hallows Part 2 to come out on July 15th.  If I didn't have a baby at home, I'd go to the midnight showing on opening night.  Actually, I might just ask Daddy to stay home so I CAN go to the midnight show.  I'm 31 and I'm obsessed like a 12 year old.  Nice.


In preparation for this momentous occasion, my cousin Corri, who is similarly obsessed, found this recipe for our pre-film party on the Cook Like a Champion Blog.  Now I just need a recipe for Treacle Tarts and Pumpkin Pasties... 

Frozen Butterbeer

Ingredients: 

For the butterbeer:
1 1/2 cups cream soda
6 tablespoons butterscotch schnapps
2 cups ice

For the foamy topping:
6 tablespoons heavy cream
1 tablespoon butterscotch schnapps

Directions:
Combine cream soda, schnapps and ice in a blender. Blend until slushy. Pour into a glass or mug. In a small bowl, combine heavy cream and schnapps. Using an electric mixer, whisk together until almost whipped. You want the cream mixture to be slightly loose, not as firm as whipped cream. Top the butterbeer with the foamy topping and serve immediately.

Serves 2

>^..^<

Recipe of the Day {Rainbow Cake in a Jar}

I came across this thanks to my cousin Corri and her addiction to StumbleUpon. *smile!*

Link to the original recipe: CLICK HERE.  This site has some other amazing looking cakes in a jar - I love them because they are not only single serving, but they are so decorative!

I love how I come across other awesome things as I browse...  Lily is most definitely going to have a Unicorns and Rainbows birthday party when she turns 1 in November.

Photo by Events by Elisa... Photo credits (clockwise, from top left): Broke-Ass Bride, Babble, ArtNectar, Inspired Parties, Juicy Bits, Love to Know, The Wedding Queen, SmugMug, Hostess With the Mostess, The Cake Blog, Creative Genius Printables.

Rainbow Cake in a Jar

• 1 box white cake mix made according to package instructions
• Neon food coloring in pink, yellow, green, turquoise, and purple
• 3 one-pint canning jars
• 1 can vanilla frosting
• Rainbow sprinkles

Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 40-45 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!


When I make this in November, I'll let you all know how it turns out!  I can't wait to plan Lily's 1st Birthday Party!




>^..^<

Recipe of the Day: Chili Egg Puff

This is a perfect recipe for Mother's Day Brunch!

I wanted to quickly write this up to share before tomorrow.  It's SO GOOD! 

Ingredients
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted

8 oz cottage cheese
1 lb pepper jack, shredded
1 small can diced green chilies
8-10 slices cooked bacon, crumbled

Directions
Preheat oven to 350 degrees.  Mix first five ingredients in a large bowl.  Add remaining ingredients.  Pour into buttered 9x13 dish.  Bake for 30-40 minutes until set and golden brown at the edges.  Serve with fresh salsa.


>^..^<

Recipe of the Day: Beer Bread!

Oh yummy!  This recipe is not only easy, but so good!! 

I made this on Friday and it's still moist today (left in loaf pan on the counter and covered with foil).  I just ate a slice with honey and it was like heaven in my mouth.

I used a bottle of Session Lager for this batch.  It's only 11.2 ounces, but it worked out just fine, and the flavor was awesome!  Next time I want to try making PranQster Beer Bread.  This recipe is so great because there are so many different beers you can use, and the flavor will be different every time! You can use a lager for a lighter flavor, or a fruit beer (mmm, apricot ale would be lovely!), or a stout for a deeper flacor. Plus, you can add things like bacon, cheese, chives, fruit, herbs, spices, garlic... the possibilities are endless! This basic recipe can be adapted for any holiday just by adding a little something extra to match the season. Brilliant!

Beer Bread

Yield: 1 loaf

Ingredients

3 cups flour, sifted

3 tsp. baking powder

1.5 tsp salt

1/3 cup white sugar
1/2 cup butter (melted)
1 (12 fluid ounce) can or bottle of beer, any style or flavor

Directions

In a large bowl, mix the dry ingredients together. Add the butter and beer and continue to mix, first using a wooden spoon, then your hands.  Only mix together until moist and do not overmix or it will make your bread too dense.  The batter will be very sticky.  Pour into a 9 x 5 inch greased/floured loaf pan.  Let rest for 30 minutes so dough can rise. 

Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft.

Buttery-crust tip: bake for 50-55 minutes. Then remove from oven, run a stick of butter over the top of the loaf, then put it back in for 5 more minutes.

Tomorrow I will share a post about some beers that I sampled over the weekend.  Our buddy Eric was in town so Jim busted out some cellared beer, and I snuck in a few sips of each of the beers so I could share the tasting notes with you!  Until then... Cheers!

>^..^<

Recipe of the Day: Deluxe Grilled Burgers {and Meatloaf!}

BBQ season has arrived!!!  Woo hoo!  It's time for hot dogs and steaks and barbecue chicken and grilled veggies... I'm salivating at the thought!  And who could forget: grilled burgers!

Jim and I were on a camping trip a couple years ago where the chefs threw in a bunch of yummy ingredients to make a deluxe camp burger.  Why had we never thought to throw so many things into a burger?  So we went home and tried to recreate the burger on our own, just using our taste bud memory.  And they turned out pretty darn good!

I never measure when I'm creating a recipe - I just eyeball it (I need to change that habit for sharing purposes)... so here is what we throw in, and you can add to your taste preference.  Just remember not to go too heavy on the additives, otherwise the burgers will start to fall apart.

INGREDIENTS
Ground beef
Egg (to make it stickier)
Red bell peppers, finely diced
Red onion, finely diced
Montreal steak seasoning
Garlic salt (be generous!)
Worcestershire sauce
Shredded cheddar cheese

DIRECTIONS
Add all ingredients to a bowl and mix together with your hands.  Form patties and cook on the grill to your desired doneness (we like them medium to medium rare).  Oh yummy!

You could also add in breadcrumbs or torn up pieces of bread to make this recipe into a killer meat loaf! (Yes, we've done it!)  Cook to an internal temperature of about 165 degrees.

Cheers!


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Recipe of the Day: Sage Chicken with Green Beans and Carrots

My friend Tricia made this dish for us just after Lily was born, and I loved it so much that I attempted to re-create it using the powers of memory and my taste buds.  And I succeeded!

Sage and chicken go together like Sonny and Cher, minus the whole divorce thing.  The sage is a great complement to poultry, and butter brings out sage's lovely hemp-like flavor.  I swear sage and mary jane must be cousins somewhere in mother nature's family tree.  Taste it for yourself and tell me what you think!

Tricia's version had only carrots, but I had some fresh green beans that had to be used, so I threw them in as well.  Not too shabby if I do say so myself!

INGREDIENTS
3 boneless, skinless chicken breasts
1/2 onion, large dice
1 tbsp extra virgin olive oil
1 tbsp butter (for chicken)
1 tbsp butter (for veggies)
2 tbsp flour
3 large carrots, cut in chunks how you like
a couple handfuls of fresh green beans, stems snapped off
2 tbsp fresh sage, sliced (fresh sage is SO much better in this recipe)
3-6 whole sage leaves
1/2 cup chicken broth
garlic salt and lemon pepper to taste, approx 1 tsp each

DIRECTIONS
Preheat oven to 325 degrees.  Lightly flour the chicken breasts.  Place a Dutch oven or pot over medium-high heat.  Add the butter and oil, and let the butter melt.  Saute the chicken until it is golden brown.  Remove chicken to a plate.  Add butter, sage, onions, green beans and carrots.  Saute until onions are clear. 

Return chicken to the pot, add the chicken broth, and place sage leaves on each breast and cover the pot with a tight-fitting lid.  Cook in the oven for about an hour.  Serve with rice. 

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Recipe of the Day: Belgian-Style Pot Roast

Oh joy!  I love Belgian beer, and came across this recipe in the February 2011 issue of BeerAdvocate Magazine.

I highly suggest using a Dutch Oven to cook this recipe if you have one - they are awesome.  Mine is the JC Penney Cooks brand, 7 quart size, which is usually on sale for $89.  Such a great investment!  Everything I have cooked in it has come out tender and juicy.  But I digress...

The Belgian-style pot roast is basically pot roast braised in Belgian beer.  Mouth watering yet?  The key is to use a GOOD Belgian beer.  So we used Chimay Red.  It added a lovely malted beery flavor to the roast.  Delish!!

INGREDIENTS
4-5 lbs boneless chuck roast or beef shoulder
2 tsp kosher salt (we used sea salt)
1 tsp cracked black pepper
2 tsp all-purpose flour
4 tbsp butter
2 tbsp olive oil
6 cups sliced yellow onions (we used less, maybe 2 medium onions)
4 cups sliced leeks (2 leeks)
2 bay leaves
2 tsp dried thyme, or 1/4 cup fresh leaves (about a bunch)
1 tsp kosher salt (again, we used sea salt)
750 mL Belgian Abbey Ale (we used Chimay Red)

DIRECTIONS

Preheat oven to 325 degrees.  Coat the roast with 2 tsp of the salt and the pepper.  Let the meat sit for an hour to allow the salt to pull some of the proteins to the surface, helping to create a wonderful brown crust when seared.  Place a Dutch oven or pot over medium-high heat.  Add the butter and oil, and let the butter melt.  Lightly coat the roast in flour, then brown each side for 8-10 minutes.  Remove from the pot and place on a plate.

Add the onions, leeks, bay leaves, thyme and 1 tsp salt.  Saute the onions and leeks until they are tender and slightly browned.

Place the roast in the center of the pot, rotating it back and forth to wrap it in the onions and leeks.  

Pour the Abbey Ale down the side of the pot, then seal the pot with a tight-fitting lid.

Place the Dutch oven into the preheated oven and braise for 3 hours, without opening the lid or the oven door.  The pot roast should be fork-tender and the onions caramelized.  Remove the pan from the oven and, using tongs, carefully remove the roast to a warm plate.  Place the pan over medium heat and reduce the sauce by half.  Add salt and pepper to taste.

To serve, cut the pot roast against the grain of the meat into inch-thick slices.  Spoon sauce over the meat.  Serve with buttered egg noodles, baked potatoes, mashed potatoes or rice.

Enjoy!

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Recipe of the Day: Beef Stroganoff using Leftover Prime Rib or Steak

My fantastic husband who likes to cook just as much as I do (score!), made a prime rib a couple nights ago (and totally nailed it!  It was perfect!), and we had quite a bit left over, enough for a full second meal.  However, reheating prime rib without overcooking it can be tricky, so I decided to make a whole new meal out of it. 

I had both prime rib and a chunk of tri tip steak in the fridge, so I threw both in the recipe last night.  The steak was still a bit chewy so should have simmered longer – maybe even up to 2 hours. But the prime rib was perfect.  Take into consideration what kind of meat you’re using when cooking this meal. If it's tough, cook it longer. 

You can adapt this recipe depending on how much meat you have left over.  This recipe made enough for 2 dinners with leftovers for my lunch today, PLUS more stroganoff still in the fridge waiting for fresh pasta to be made.  I may freeze it for a future lunch at work.

Here’s what I came up with last night (thanks to my mom for helping me with the recipe).

I had a PranQster (shocker!) and the hubs had a Mad River Extra Pale Ale with this meal.  Yum!

Check out my other recipes too. My favorites are my Beer Bread, Cranberry Oatmeal Tuxedo Chip Cookies, Turkey Veggie Chili, Farmer's Market Ravioli, Chili Egg Puff, Paprika Chicken, and Sage Chicken.  OMG, now I'm totally drooling thinking about all of those yummy foods!!

Enjoy!

Beef Stroganoff using Leftover Prime Rib or Steak

Ingredients

2-3 cups Leftover Prime Rib or steak, cut into bit sized pieces, fat trimmed and discarded

2 tbsp flour, spiced with garlic salt and pepper (to taste)

4 tbsp butter, divided

3 tbsp olive oil, divided

1 small onion, diced

2 cans cream of mushroom soup

Sour cream, to taste

Egg noodles or bowtie pasta, 2/3 cup to 1 cup dry per person (make more for leftovers)

Directions

Sauté the onion in 1 tbsp olive oil and 1 tbsp butter in a Dutch oven or large sauce pan.  When onions are transparent, remove from pan to a small bowl.

Put the flour, spices and meat in a Ziploc bag.  Shake to coat meat evenly.  Pour the contents into a colander over the trash to sift out all excess flour. 

Brown the floured meat in 3 tbsp butter and 1 tbsp olive oil (is your mouth watering yet?).  Once the meat is nicely browned, return the onions to the pan and add the cream of mushroom soup and approximately ½ can of water to thin the soup.  

I let it simmer for 45-60 minutes (lost track of time while feeding the baby and watching Scrubs on Netflix instant), but the longer you let it simmer, the more tender the meat will be. You may need to add more water depending on how long you let the stroganoff simmer. 

Serve over egg noodles or bowties, with a generous dollop of sour cream on top.

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Recipe of the Day: Braised Paprika Chicken

I love this recipe, not only because it tastes fantastic but because I had (almost) all of the ingredients on hand!  Plus, it is a one-pot meal… well, two, if you count the rice-cooker – I have served this meal with both white and brown rice, and both are excellent companions.  

Cooking Notes
I used red, orange and yellow bell peppers instead of red and green and standard McCormick paprika.  You can cut the red pepper flakes to ½  teaspoon to cut down on the heat, which I did for a friend who had just given birth to twins, but it was really very good with the full teaspoon.  I didn’t have parsley, dill or chives the first time I made it, so I omitted them.  The second time, I garnished with parsley and it looked very pretty but didn’t add to the flavor.  I may try dill the next time I make it.  The second time we made it, my hubby forgot to add the flour to the sour cream, and I didn’t even notice the difference.

Enjoy!

Braised Paprika Chicken

Ingredients

• 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 3/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 1 tablespoon butter
• 4 cups finely diced onions
• Pinch of sugar
• 1 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon dried marjoram
• 1 cup reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons finely minced fresh parsley, dill and/or chives

Preparation

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.  6 servings.

Recipe & Photo Source: Eating Well

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