RSS Feed (xml)
super easy and it tastes yummy without the splattering mess on the stove top!
Thursday, July 30, 2009
Mmmmm Bacon....
Do you love bacon but hate the greasy mess? i cooked my bacon in the oven today. i simply placed a rack ontop of a sheet pan, spread the bacon on the rack and baked it at 375 for about 20 minutes (or until it has reached your desired doneness)!
super easy and it tastes yummy without the splattering mess on the stove top!
super easy and it tastes yummy without the splattering mess on the stove top!
Wednesday, July 22, 2009
Monday, July 13, 2009
Monday, June 29, 2009
Peanut Butter Truffle Brownies
First I made a batch of brownies using my favorite recipe.
Barbie’s Favorite Brownies
Ingredients:
• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts(optional)
Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
While the brownies were cooling I mixed the filling.
Filling:
1/2 cup softened butter
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Spread filling mixture over cooled brownies. Prepare topping.
Topping:
1 cup semisweet chocolate chips
1/4 cup butter
Melt in microwave, stiring at 30 second intervals until completely melted. Spread over the peanut butter mixture. Refrigerate 30 minutes. Cut into squares and serve!
Tuesday, June 2, 2009
Product Review - Pineapple Jerky
i was recently asked to review pineapple jerky from jerky.com.
I was so pleasantly surprised. The Pineapple Jerky is sweet and tart. It contains only pineapples and honey. One ring was the perfect afternoon snack. It was filling and delicious. The slices look like pretty yellow flowers. The honey is just the right touch of sweetness. I ate one plain as a snack, cut one into pieces and added it to yogurt and added a third to a salad.
I love all things jerky and can't wait to try some of the many jerky types that Jerky.com has to offer from beef jerky to ostrich jerky and venison jerky!
I was so pleasantly surprised. The Pineapple Jerky is sweet and tart. It contains only pineapples and honey. One ring was the perfect afternoon snack. It was filling and delicious. The slices look like pretty yellow flowers. The honey is just the right touch of sweetness. I ate one plain as a snack, cut one into pieces and added it to yogurt and added a third to a salad.
I love all things jerky and can't wait to try some of the many jerky types that Jerky.com has to offer from beef jerky to ostrich jerky and venison jerky!
Monday, April 20, 2009
Wednesday, April 15, 2009
Morel, Dill and Asparagus Risotto
I developed this recipe to use the sample of dried morels that I received from the fine folks at Marx Foods.
Morel and Dill Risotto
INGREDIENTS
1 cup dried morels (1 ounce) or 1/2 pound fresh morels, lightly rinsed
Boiling water
6 tablespoons unsalted butter
Salt and freshly ground pepper
10 cups chicken stock or canned low-sodium broth
1 large onion, finely chopped
3 cups Italian rice for risotto, preferably carnaroli
2 teaspoons coarsely chopped fresh thyme
1 tablespoon finely chopped fresh dill
1 bunch of fresh asparagus, cooked
1 1/2 cups dry white wine
1 cup freshly grated Parmesan cheese
7 ounces fresh goat cheese, crumbled
DIRECTIONS
1. In a heatproof bowl, cover the dried morels with boiling water and soak until softened, about 20 minutes. Rub the morels to loosen any grit, then lift them out; discard the soaking liquid.
2. In a medium skillet, melt 2 tablespoons of the butter over moderate heat. Add the fresh or soaked morels, season with salt and pepper and cook for 2 minutes.
3. In a large saucepan, bring the stock to a simmer; keep warm over low heat. In another large saucepan, melt the remaining 4 tablespoons of butter over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 8 minutes. Stir in the rice until the grains are evenly coated with fat, then add the thyme, dill and wine and cook, stirring, until the wine is absorbed, about 2 minutes longer.
4. Add 1 cup of the hot stock to the rice and stir over moderately high heat until it has been absorbed, about 3 minutes. Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly until it is absorbed before adding more. Stir in the morels and the asparagus. The risotto is done when it is smooth and creamy, about 30 minutes total. Remove the risotto from the heat. Stir in the Parmesan cheese and season with salt and pepper. Top with the goat cheese just before serving.
These morels are so flavorful! I highly recommend Marx Foods for your morel mushroom needs!
You can order dried morels here and fresh morels here.
Morel and Dill Risotto
INGREDIENTS
1 cup dried morels (1 ounce) or 1/2 pound fresh morels, lightly rinsed
Boiling water
6 tablespoons unsalted butter
Salt and freshly ground pepper
10 cups chicken stock or canned low-sodium broth
1 large onion, finely chopped
3 cups Italian rice for risotto, preferably carnaroli
2 teaspoons coarsely chopped fresh thyme
1 tablespoon finely chopped fresh dill
1 bunch of fresh asparagus, cooked
1 1/2 cups dry white wine
1 cup freshly grated Parmesan cheese
7 ounces fresh goat cheese, crumbled
DIRECTIONS
1. In a heatproof bowl, cover the dried morels with boiling water and soak until softened, about 20 minutes. Rub the morels to loosen any grit, then lift them out; discard the soaking liquid.
2. In a medium skillet, melt 2 tablespoons of the butter over moderate heat. Add the fresh or soaked morels, season with salt and pepper and cook for 2 minutes.
3. In a large saucepan, bring the stock to a simmer; keep warm over low heat. In another large saucepan, melt the remaining 4 tablespoons of butter over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 8 minutes. Stir in the rice until the grains are evenly coated with fat, then add the thyme, dill and wine and cook, stirring, until the wine is absorbed, about 2 minutes longer.
4. Add 1 cup of the hot stock to the rice and stir over moderately high heat until it has been absorbed, about 3 minutes. Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly until it is absorbed before adding more. Stir in the morels and the asparagus. The risotto is done when it is smooth and creamy, about 30 minutes total. Remove the risotto from the heat. Stir in the Parmesan cheese and season with salt and pepper. Top with the goat cheese just before serving.
These morels are so flavorful! I highly recommend Marx Foods for your morel mushroom needs!
You can order dried morels here and fresh morels here.
Subscribe to:
Comments (Atom)
Posts
