Tasty Tuesday

I made this the other day and it was cremey baconey goodness. I used bacon instead of the traditional panchetta and it turned out great. I have never had this dish before so I don't have any reference point but I likey. I think you may likey too.

Pasta Carbanara

For this recipe, we’ll need:

* 1lb linguine pasta

* 4 eggs

* 1 pound bacon or pancetta

* 1 1/2 cups Parmesan cheese

* 8-12 cloves of garlic

* 1 large onion

* 1 cup chicken stock

* 1 cup white wine (or substitute another cup of stock)

* 1/2 stick of butter

* 1 handful of parsley

* 1-2 tablespoons black pepper


Preparation Instructions


First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.

While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.

Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff.

Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.

In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.

Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.

Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.

Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!


Receipe taken from http://www.thepioneerwoman.com/

It's frosty in here.



I am taking advantage of this time off I have been given. I must say that I have loved everyday so far. There are so many projects around the house that I wasn't able to get to when I was working that I have been knocking off my list. This is one of those projects. We have this TV cabinet that has these glass inset doors. I like the doors but I don't like seeing all the DVDs and Cd's in the cabinet. I found a great way to handle that problem. I used a stencil template that I found online and a used a can of this Rustoleum Frosted Glass  to hide all the stuff without getting rid of the glass.

I had a bit of trouble getting the hang of making sure the stencil was placed correctly. The first time I tried was an epic fail so I had the great pleasure of scraping off all the frost.

 (FYI: if something like this happens to you; save yourself some heartache and soak the glass in rubbing alcohol and the frost peels off. So much faster and easier.)

I really like the way it came out. Next time I spend more time prepping the piece before I spray. 

If you look closely you can see that I got some of the spray paint on the wood. That's nothing that a little alcohol can't fix. 

11/11/11

Thank You For Your Service.



Happy Veterans Day.

A Real Golden Apple

I have a real love for parties; not so much going to parties but putting them together. I am in the processes of turning my love into a business (more on that later). I came across something today that is sure to have a big impact on the party planning industry.

The Germany-based company Deli Garage makes a edible spray paint for food. That's right spray paint for food.

Take a look:

A golden apple or silver if you prefer

Birthday parties will never be the same. The possibilities are endless. Cakes, cupcakes, cookies they all could be coated in the color of your choice.

A Golden Goose isn't something I would want to see on my Thanksgiving table but to each his own.

The company is planning to distribute the product in the US is the near future and I think it will be a big hit. I would be willing to give it a try. Would you?

Birthday Spook-tacular

I spent this weekend working on a birthday monster bash for my 2 sweetheart nieces. They both have birthdays in October so having a joint party makes a lot of sense.

Here are some of the highlights.

 

A frightfully good time was had by all.

Tasty Tuesday

Orange Chicken

I really love the idea of making take-out food at home. We like Chinese food and I like anything that is tasty and easy to prepare. Well, this recipe fits both those categories.

Orange chicken in the crock pot

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick

2 large red or green bell peppers, cut into 1/2-inch chunks

3 cloves garlic, finely minced

4 boneless skinless chicken breast halves (about 2 pounds)

2 tsp. ground ginger

1 tsp. salt

1/2 tsp. pepper

8 ounces orange juice concentrate

2 cans Mandarin orange segments, undrained

2 green onions, chopped (whites and greens)

2 cups hot cooked rice

Directions:

Put carrots, bell peppers, garlic, then the chicken, ginger, salt, pepper and frozen orange juice in crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Yield: approximately 4 servings

Recipe Notes:

I like to use about 3 tsp. fresh ginger, finely minced, but if you don't have fresh, use the ground. If you don't like ginger, leave it out.

Thicken up the sauce with a cornstarch slurry (2 Tbsp. water + 1 Tbsp. cornstarch; mix until cornstarch is completely dissolved. Mix into sauce and let sit for a minute).

You can make some stir fry Chinese veggies to go with this. I like to use baby bok choy, baby corn, water chestnuts, bamboo shoots and broccoli.




FYI: I made this today and it was a bit sweet for me. However, I realized a little too late that I used a 12oz can of OJ instead of the 8oz can the recipe called for.

Tasty Tuesday

Oreo Cream Cheese Brownies

INGREDIENTS:


8 tbsp. unsalted butter

¾ cup sugar

1 cup all-purpose flour

½ cup unsweetened dark cocoa powder

½ tsp. salt

2 large eggs

¼ cup milk

1½ cups coarsely chopped Oreo cookies

8 oz. cream cheese, at room temperature

½ cup confectioners’ sugar

1½ tsp. vanilla extract

DIRECTIONS:

Preheat the oven to 350˚ F. Line an 8×8″ baking pan with aluminum foil and spray lightly with cooking spray.

In a small saucepan over medium heat, combine the butter and sugar. Bring to a boil, whisking frequently. Boil for 1 minute, then remove from the heat and set aside to cool slightly.

In a medium mixing bowl, combine the flour, cocoa powder and salt; whisk together to combine. Add the eggs to the pan with the butter-sugar mixture and whisk until well blended. Whisk in the milk. Transfer the wet ingredients to the bowl with the dry ingredients and mix just until incorporated. Fold in the Oreo cookie pieces. Spread the batter into the prepared pan.

To make the cream cheese mixture, combine the cream cheese, confectioners’ sugar and vanilla extract in the bowl of an electric mixer. Beat on medium-high speed until well-blended and smooth. Drop the cream cheese mixture over the brownie batter in dollops. Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie batter, creating a marble effect.

Bake for about 22-24 minutes. Transfer the pan to a wire rack and let cool completely before slicing and serving.

Source: adapted from Annie's Eats and Sugar Plum

Confession: You can go thru all the work of making these from scratch or you can do what I did. Take your favorite boxed brownie mix and mix in the chopped Oreos and just mix the cream chesse topping and put it on top. Bake according to the boxed brownie directions.
 
Your Welcome!!!

Tasty Tuesday

Soft Pretzels w/ spicy cheese dip

Soft Pretzels

Recipe slightly adapted from Baking Illustrated

Dough:

1 package rapid-rise yeast

1/4 cup honey

1 tsp salt

3 cups bread flour (16 1/2 ounces)

1 cup water, at approximately 110 degrees

Approximately 1 T olive oil


Baking Soda Solution:

Approximately 6 cups water

3 T baking soda

Salt for sprinkling on pretzels


In the bowl of a stand mixer fitted with the dough hook, combine all ingredients for the dough. Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing. Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic. Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly. Cover the bowl with plastic wrap and set in a warm place to rise for about one hour or until doubled in size. Punch dough down, recover and let rise approximately 30 minutes more.

In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat. Preheat oven to 450 degrees and line a large baking sheet with parchment paper.

Separate dough into 12 approximately 2 ounce pieces. Roll each piece into a long string, about 20 inches in length. Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape. Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan. Sprinkle with coarse salt and repeat until all the pretzels have been boiled. They don't need much room on the baking sheet as they won't spread much in the oven. Bake approximately 12-14 minutes until dark golden brown. Transfer to a wire rack to cool and serve.


Jalapeno Cheese Sauce

1 T unsalted butter

1 T flour

3/4 cup milk

1 clove garlic, finely grated or minced

1 jalapeno pepper, finely minced

1 cup Colby Jack cheese

1/2 -1 tsp cayenne pepper


In a small sauce pan, melt butter over medium heat. Add flour and whisk to combine, cooking about one minute until smooth. Add milk, whisking to incorporate. Add garlic and jalapeno. Switch to a wooden spoon and stir frequently until thickened, about 15 minutes. The sauce should begin to coat the back of the spoon. Remove from heat and stir in cheese. Add cayenne pepper to taste

I've got Sole

Like many other women, I love pretty shoes. Anything with ruffles, feathers, spikes or sparkle will catch my eye. So I had these 2 pair of shoes that already had their fair share of sparkle but there is always room for more.

I started with these

                                               



 This is what the soles looked like...boring.



Then I used these supplies...

to turn them into this

I love them. The possibilities are endless. I want to buy bright new shoes just so I can do this to them in a crazy contrast color.  This was a quick but more importantly cheap way to add a little sparkle. Now my shoes are cute coming and going!



What do you think?

Tasty Tuesday

Well it seems that Summer is just about over and the cool, crisp days of Fall are upon us. It's the time of year for a nice big comforting bowl of soup. This is one of my favorites.

Baked Potato Soup

4 large potatoes (peeled and cubed)

4 cups chicken stock

1 onion (chopped)

4 cloves of garlic (chopped)

2 cups milk

1 cup cream

salt and pepper to taste

parsley

1 stick unsalted butter

 
 
In a large stock pot or dutch oven, melt butter and cook onions and garlic until softened. Add potatoes and chicken stock, cover and simmer until potatoes are soft, about 30 minutes.

Using an immersion blender, puree the soup to desired consistency. You can leave a few big pieces to give the soup a bit of texture.

Pour in the milk and cream and mix to combine. If it is still too thick, keep adding milk or cream until you get the thickness you like. Salt and pepper to taste, you can also add a dash of cayenne pepper if you like to kick up the spice a bit!

Heat through and serve with toppings of your choice!

ENJOY!!!

Sweet Dreams

When you think of your Dream Home what comes to mind? I have many different dream homes. The "Leave it to Beaver"suburban homestead , a cozy lake cottage, a New York city brownstone, a parisian apartment,  and I can't forget my palatial Jamaican Estate.

This is what I see when I think of my suburban home.



I just adore a home with a welcoming front porch. The curtains are just the right touch. The white picket fence is a must. 

 The entry of your home sets the tone for the rest of your home.

 These stairs are just perfection. The view isn't too bad either.

 Love the molding.

Not much can be said about this other than, "Yes please"

 Outdoor dining is a must.

I have a large family and love to host Thanksgiving so a large dining room is a necessary element.

 SWOON

Every girl needs a closet

As I said this is just a tiny glimpse of what I would want in a dream home but it sure is a good start, don't you think?

What does your dream house look like?

Tasty Tuesday

I made this today and I will make it again soon. Very, very, very soon. Homemade Ice cream without an ice cream maker.

Nutella Peanut Butter Chip Ice Cream Recipe

2 cups heavy cream

1 (14 oz.) Eagle Brand® Sweetened Condensed Milk

3 tablespoons butter, melted

1/2 cup Nutella

1 cup peanut butter chips

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, and Nutella in large bowl. Stir in peanut butter chips. Fold in whipped cream.

Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.


You can find this recipe and others on this very cute blog

A Blessing In Disguise..

A week ago yesterday I was laid off. It was not really a shock. The company has been cutting back on staff for a while but when it's you that gets cut it can knock you back on your heels. I have to admit that the job I was doing wasn't my life's work but it did pay the bills.

I have been wanting to make a change for a long time now but fear was holding me back from doing something that I have always wanted to do.

Fear has a way of stealing your dreams.

I am a believer that everything happens for a reason and I know that this experience is nothing but a

Blessing In Disguise

Tasty Tuesday

***WARNING***

The following post may make you lose your mind. What you are about to see is the epitome of food pornography. Proceed with caution.







A little further.....









Keep going.....you know you want too

HAVE MERCY



Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie


Fudge Brownie Bar

1 cup (2 sticks) butter, softened

1 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 Tablespoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups (12 ounces) milk chocolate chips

1 pkg Double Stuffed Oreos

1 Family Size (9×13) Brownie mix

1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.



Reciepe and step by step pictures available here.

Tasty Tuesday

* Due to technical difficulties Tasty Tuesday is a day late

I made these last weekend and they were delish.  I made some changes to them (of course), like I used chocolate cake mix and I omitted the filling. They were fantastic. I have been trying to make a decent buttercream frosting for a long time and I have finally found a recipe that yields the best buttercream I have tasted.  This cupcake makes me happy. I hope it makes you happy too.

Cookies N Cream Cupcakes

INGREDIENTS


Cupcakes:

1 box Duncan Hines White Cake Mix

1 stick of butter, melted

1 cup water

3 eggs

24 whole Oreos

Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.

In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.

While cupcakes are baking, make your filling.

Filling:

13 oz jar Marshmallow Creme

1 stick salted butter, softened

1/4 teaspoon vanilla

4 Tablespoons heavy cream

1 1/2 cups powdered sugar

In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.

Frosting:


4 sticks salted butter

1/4 cup heavy cream

2 teaspoons vanilla

8 cups powdered sugar

15 Oreos, crushed VERY FINELY

In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.

Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.

Store uneaten cupcakes in the refrigerator.


Recipe taken from here

Firsts

Today was the first day of the rest of her academic career. I can only pray that the excitement and optimism she had this morning will stay with her throughout the years.

Good Luck today, my love...Knock em dead!

Hot, Hot, Hot

This summer has been one of the hottest that I can remember. Atlanta summers are Hot and Humid most years but this summer has been a bit much.

This is what I am thinking about right now:

How do you stay cool?

Tasty Tuesday

Has anyone been following Food Network Star? I haven't been able to catch many episodes but I did see this recipe for a fancy Italian Beef and since I am a Chicago girl at heart I knew I must give it a try.

Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe


Ingredients


Beef:

1 top round rump roast, tied with butcher twine in 2-inch increments

Salt and freshly ground black pepper

3 tablespoons grapeseed oil

6 cloves garlic, chopped

1 yellow onion, chopped

2 tablespoons dried Italian seasoning

1 tablespoon crushed red pepper

1 cup dry red wine

3 cups beef stock

2 sprigs fresh thyme

Salt and freshly ground black pepper

Suet-Fried Chips:

3 cups rendered beef suet

6 russet potatoes, scrubbed, skin-on

2 tablespoons fine sea salt

1 tablespoon granulated garlic

1 tablespoon paprika

1 tablespoon sugar

Sweet Peppers:

5 green bell peppers, cut into large strips

2 tablespoons olive oil

1 tablespoon granulated garlic

Salt

Broccoli Rabe:

4 ounces fatback, diced

3 cloves garlic, thinly sliced

2 teaspoons crushed red pepper

3 heads broccoli rabe, stems trimmed

Salt and freshly ground black pepper

12 soft Italian rolls

Homemade Giardiniera, recipe follows

Directions

For the beef: Preheat the oven to 300 degrees F.

Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.

For the chips: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.

For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.

For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.

When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.

To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe.

Homemade Giardiniera:

1 cup diced carrots

1/4 cup diced celery

4 serrano chiles, sliced into rounds

1 cup small cauliflower florets

1 tablespoon minced garlic

1/2 cup julienned red bell peppers

1/4 cup white wine vinegar

3 tablespoons salt

2 1/2 cups canola oil

1/2 cup extra-virgin olive oil

In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator

Tasty Tuesday

Flourless Chocolate Cake

Ingredients


12 ounces semisweet or bittersweet chocolate, chopped

12 tablespoons (1 1/2 sticks) unsalted butter

1/4 teaspoon fine salt

6 large eggs, room temperature

1 1/2 cups granulated sugar

Confectioners' sugar and/or cocoa powder, for dusting

Directions

Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.


Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.


Really Vanilly Whipped cream:

1 cup (1/2 pint) heavy or whipping cream

2 teaspoons pure vanilla paste or extract

2 teaspoons confectioners' sugar

 
 
 
Receipe taken from FoodNetwok

Fun Filled Days

As I stated in my previous post, July is such a busy month for me. I have been having so much fun my blogging has taken a backseat. I am only half way through the month but I wanted to brag share one of the things I've been up too; I did this last night.

Last night I went to see SADE in concert. All I can say is wow,  Love her!! She is fantastic and she looks fantastic. She is one of the most beautiful women on the planet and boy can she sing.

I have lots of other fun stuff planned in the coming weeks and I will "share" and soon as I can.

Busy Bee

I have been so busy with family, school, work and having lots of good old summer fun that I have been neglecting to post.

My July's are always busy due to all the family and friends birthdays this month. (Mine Included)

I am going to return to posting pretty soon....I think?!!?

Until then, go out and enjoy the summer.

See ya soon!