Wednesday, May 18, 2011
Wow, sorry I've been on hiatus for awhile. I've been painting, painting, sewing, painting, building furniture and painting. But I'm back, and hopefully will be a little more consistant. This recipe came to me today actually. It was lunch, and while the prospect of frozen chicken nuggest was tempting, I yearned for something different. I had stuff for a salad, but ehh. I had stuff for a sandwich, which is my usual. Sooooo....this little beauty was born. Healthy(er) and delicious, a marriage of texture and tastiness. Let me know what you think!
1 large piece of lettuce (I like the leafy green variety)
2 pieces of turkey breast
1 piece of cheese (call me weird, I often like American.)
1 small tomato, washed and sliced thin
1 1/2 tsp. honey mustard
Wash and dry the lettuce, being careful to keep it intact. Place turkey down the middle of the lettuce, then the cheese, then tomato slices. Drizzle honey mustard over entire wrap. Roll up like a burrito, you can use toothpicks to hold it together if desired. YUMMO!
Friday, April 15, 2011
I got this awesome idea from a Mulberry girl named Kristen, and it is amazing!!! I make these little gems, and freeze them. If you freeze them, when ready to eat, simply microwave on very low until warm.
6 English muffins
3 egg whites
1 cup cooked, crumbled sausage
3/4 cup finely diced red and yellow sweet bell pepper
1/3 cup shredded cheese (I personally like American, Kraft singles, weird, I know.)
3 inch metal rings
non-stick cooking spray
Beat eggs very well. Add remaining ingredients and mix. Heat griddle to 275 degrees. Place metal rings on griddle, spray with non-stick cooking spray. Gently spoon egg mixture into metal rings. A little may seep out, if this happens, just press the ring onto the griddle for a minute. When top of egg is set enough to flip, carefully flip rings, and cook other side until lightly browned and cooked through. Cool eggs on rack. Split and toast insides of English muffins (I do this on the griddle I just used, cleaned off of course.) Once muffins and eggs are cool, assemble sandwiches. Wrap first in plastic wrap, then in plastic wrap again, or foil. Freeze, and enjoy!!
Friday, April 8, 2011
Hmmm, why Becks you ask? It's the nickname.... For my little English Muffin.... David Beckham :-)
Ok, a thought before I begin. I LOVE English muffins, and have been on a quest for a great, doable recipe. I think this is the one. You see, the thing I love about English muffins is the light texture and little nooks and crannies that soak up the honey butter or jam. After several failures (ok a lot,) I've pronounced this one to be my favorite. However, if I do find another good one, I'll for sure share!
English Muffins (adapted from Alton Brown, Food Network)
1/2 cup non-fat powdered milk
1 TBS sugar
1/2 tsp. salt
1 TBS. shortening
1 cup hot water
1 envelope dry yeast (approx 2 1/4 tsp)
1/8 tsp. sugar
1/3 cup warm water + 1 TBS
1 cup all purpose flour, sifted
3/4 cup wheat flour, sifted
non-stick cooking spray
3 inch metal rings (available at any kitchen store)
In a bowl, combine the powdered milk, 1 TBS. sugar, and salt. Melt the shortening in the hot water. When cooled down, add milk mixture to water and shortening, mix well. Set aside. In a separate bowl, combine the yeast and 1/8 tsp sugar in 1/3 + 1 TBS. cup warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Pre-heat griddle to 275 degrees.
Beat the mixture thoroughly. Place metal rings onto the griddle, and coat lightly with spray. Using and ice cream scoop, place approx. 1 1/2 to 2 scoops into each ring, make sure rings are no more than 3/4 way filled. Cover with a pot lid. Cook 3 minutes. Remove lid and gently flip rings. Cover with the lid and cook another 3 minutes or until golden brown. Place on cooling rack, remove rings and cool. Split with fork, toast and serve!
Friday, April 1, 2011
I am deep in the trenches of potty training, and heaven help me, I needed some chocolate. This is by far my favorite chocolate cake recipe. I could drink the chocolate ganache! I've done some tweaking that may seem odd, the cornstarch is an emergency cake flour replacement, and to help with the altitude I'm at (4,500) Also, I make sour milk, which I've included the instructions for as well. Make sure to save some for me! And remember folks, I'm still in the beginning photog stage!
Chocolate Self Pity Cake
*2 1/4 Cups flour, approximately...(Put 1 TBS. of cornstarch in each 1 cup measurement, then fill remaining with flour. Don't worry about this in the 1/4 cup.)
*3/4 Cup unsweetened cocoa
*1 3/4 Cups sugar
*2 tsp baking soda
*1 1/4 tsp. salt
*1 1/2 Cups sour milk....(in glass measuring cup, put 1 1/2 TBS. white vinegar
then pour milk to equal 1 1/2 cups. Let sit for 5 minutes.
*1 Cup canola oil
*3 large eggs, room temperature
*1 1/2 tsp. vanilla
Have I confused you? Please let me know if these directions make you lost!!
Preheat oven to 350. Grease 10 inch Bundt pan, dust with cocoa.
In large bowl, combine flour, cocoa, sugar, baking soda, and salt.
In medium bowl, with whisk, mix sour milk, oil, eggs and vanilla until blended. Add milk mixture to flour mixture and whisk very well until smooth.
Pour into prepared Bundt pan, bake until toothpick inserted in center comes out clean, approximately 40 minutes. Do not over bake!!! Cool in pan for 10 minutes, removed from pan, let cool completely on wire rack. Spread on chocolate Ganache and enjoy!
1 Cup whipping cream
12 ounces chopped milk or semi-sweet chocolate. ( I use plain old chocolate chips.)
In medium saucepan, bring whipping cream just to a boil over medium high heat. Remove from heat, add chocolate, DO NOT STIR. Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes, spoon over cake or cupcakes.