I decided to save last night's recipe for tomorrow, in favor of spending extra time with my family. On this day of thanks, here is what I am most thankful for:
FAMILY
Good Friends
Health
Happiness
A Roof Over Our Heads
Food In Our Pantry
Jobs To Go To Every Day
On a regular basis, I think of how blessed we truly are, but on Thanksgiving, I spend a little extra time being grateful for all we have.
From my family to yours, I would like to wish you a very Happy Thanksgiving! Enjoy all the wonderful food (and feel free to stop in and tell me about your favorite dish) and quality time spent with family and friends. I will be going to my in-laws, where my mother-in-law makes a magnificent dinner every Thanksgiving. I love everything but the homemade stuffing is the best! The time spent with family that we don't see often enough makes the day extra special. It's filled with good times and a lot of laughter.
If you are on the road today, be careful and have a safe trip.
Regular posts will resume tomorrow.
Thursday, November 22, 2012
Wednesday, November 21, 2012
Do we love technology?
Normally the answer is yes. I am girl who loves her technology, however tonight I am fighting with my computer and Blogger. My pictures won't upload, and I've spent an hour at this. It does not appear the problem will be solved anytime soon, and I can't bear to upload a plain old recipe sans pictures. So, much as I hate to do this, I am giving up for tonight - no recipe - but I will try again first thing in the morning.
Have a good night, everyone, and Happy Turkey Day tomorrow!
Have a good night, everyone, and Happy Turkey Day tomorrow!
Tuesday, November 20, 2012
Pumpkin Spice Baked Oatmeal Cups
Do you know what happens when I actually get a good night's sleep? I wake up ready to make breakfast! What?! You don't seem to be grasping the magnitude of this statement! Oh, wait, I guess I should start with, I NEVER make breakfast during the week. We keep cereal, fruit and a bevy of quick, frozen breakfast items on hand for the kids to eat before getting on the schoolbus, because mornings are just a mad dash around my house. As for me, I don't eat breakfast at home. I keep some breakfast bars, and such, at work, and eat when I get there. Now do you see how huge this is? Granted, I skipped my morning workout routine to bake these oatmeal cups, but we're not going to focus on that. These are not only very tasty, but they are very healthy, so I do not feel guilty. Not one little bit. Nope. Okay, yes, I do, but I shouldn't, and I'm trying to convince myself that it's okay. Work with me, will you?
Over the weekend, I made those maple pumpkin doughnuts, and had pumpkin puree left over. Quite a bit, actually, because I bought the big, honking can of pumpkin and didn't need all of it for the recipe. So, what to do with pumpkin puree? I am already planning on making the pumpkin pie bread this weekend, but it requires more pumpkin than I had leftover, which would require opening the other big, honking can of pumpkin in my pantry, which would leave some leftover.......do you see the problem here? One of the things I was thinking about was a pumpkin vinaigrette. I googled it because, of course, I am not the first person to think of this, and found a recipe to adapt. It turned out more balsamic than pumpkin, which is okay because I love balsamic vinaigrettes, but wasn't pumpkin-y enough for me. Then I remembered that my inbox has been hit with a flurry of baked pumpkin oatmeal recipes, as of late. I started searching through and found one that suggested baking it in muffin cups for individual servings. Brilliant! I also liked how simple and healthy it was. No sugar added, but sweetened with honey. Guilt-free - gotta love that! There were only a couple of things that I wanted to tweak: some spices that I wanted to add and some quantities that needed adjusting. Other than that, it looked wonderful, and I was all set to try it. My intention was to wait until tonight to make them. However, I woke up raring to go this morning, and decided I could get them made before going to work. Boy, am I glad I did! What a great way to start my day - pumpkin spice baked oatmeal cup in hand!
Here's you Cast of Characters.
3 Cups Old-fashioned oats
1/2 Teaspoon salt
2 Teaspoons baking powder
2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon ground cloves
1 Teaspoon dried orange peel
1/2 Cup honey
3/4 Cup pumpkin puree
2 Eggs, beaten
1/8 Cup milk
2 Teaspoons vanilla
1/2 Cup chopped pecans (optional)
1/2 Cup craisins (optional)
Preheat oven to 375. Spray 12 muffin cups with nonstick cooking spray.
In a medium mixing bowl combine oats, salt, baking powder, cinnamon, nutmeg, cloves and orange peel.
Add honey, eggs, pumpkin, milk and vanilla.
Mix well.
Add nuts and/or craisins, and fold in. I didn't have craisins but wish I did. They would have been fantastic in here.
Spoon into muffin cups. Fill 3/4 of the way full.
I decided, last minute, to sprinkle a little cinnamon/sugar mixture on top (maybe 1/2 teaspoon). I thought it added that little extra something, but you can leave it off, if you want.
Bake for 20-25 minutes, until they are set and a toothpick inserted in the center comes out clean.
Best when eaten warm, or can be reheated in the microwave for about 30 seconds. They are delicious just as they are!
Or you can put a little milk on them, too.
They would also be good with any of the following: butter, brown sugar, honey or cream (or any combination of those).
Enjoy!
*Note: You can make these in a 9 x 13 cake pan. Just bake for 30-40 minutes. Also, I think these would freeze well. I am going to make another batch this weekend, and freeze them as another quick breakfast for the kids.
Over the weekend, I made those maple pumpkin doughnuts, and had pumpkin puree left over. Quite a bit, actually, because I bought the big, honking can of pumpkin and didn't need all of it for the recipe. So, what to do with pumpkin puree? I am already planning on making the pumpkin pie bread this weekend, but it requires more pumpkin than I had leftover, which would require opening the other big, honking can of pumpkin in my pantry, which would leave some leftover.......do you see the problem here? One of the things I was thinking about was a pumpkin vinaigrette. I googled it because, of course, I am not the first person to think of this, and found a recipe to adapt. It turned out more balsamic than pumpkin, which is okay because I love balsamic vinaigrettes, but wasn't pumpkin-y enough for me. Then I remembered that my inbox has been hit with a flurry of baked pumpkin oatmeal recipes, as of late. I started searching through and found one that suggested baking it in muffin cups for individual servings. Brilliant! I also liked how simple and healthy it was. No sugar added, but sweetened with honey. Guilt-free - gotta love that! There were only a couple of things that I wanted to tweak: some spices that I wanted to add and some quantities that needed adjusting. Other than that, it looked wonderful, and I was all set to try it. My intention was to wait until tonight to make them. However, I woke up raring to go this morning, and decided I could get them made before going to work. Boy, am I glad I did! What a great way to start my day - pumpkin spice baked oatmeal cup in hand!
Here's you Cast of Characters.
3 Cups Old-fashioned oats
1/2 Teaspoon salt
2 Teaspoons baking powder
2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon ground cloves
1 Teaspoon dried orange peel
1/2 Cup honey
3/4 Cup pumpkin puree
2 Eggs, beaten
1/8 Cup milk
2 Teaspoons vanilla
1/2 Cup chopped pecans (optional)
1/2 Cup craisins (optional)
Preheat oven to 375. Spray 12 muffin cups with nonstick cooking spray.
In a medium mixing bowl combine oats, salt, baking powder, cinnamon, nutmeg, cloves and orange peel.
Add honey, eggs, pumpkin, milk and vanilla.
Mix well.
Add nuts and/or craisins, and fold in. I didn't have craisins but wish I did. They would have been fantastic in here.
Spoon into muffin cups. Fill 3/4 of the way full.
I decided, last minute, to sprinkle a little cinnamon/sugar mixture on top (maybe 1/2 teaspoon). I thought it added that little extra something, but you can leave it off, if you want.
Bake for 20-25 minutes, until they are set and a toothpick inserted in the center comes out clean.
Best when eaten warm, or can be reheated in the microwave for about 30 seconds. They are delicious just as they are!
Or you can put a little milk on them, too.
They would also be good with any of the following: butter, brown sugar, honey or cream (or any combination of those).
Enjoy!
*Note: You can make these in a 9 x 13 cake pan. Just bake for 30-40 minutes. Also, I think these would freeze well. I am going to make another batch this weekend, and freeze them as another quick breakfast for the kids.
Monday, November 19, 2012
Pesto Roasted Fingerling Potatoes
I have a confession to make. Produce sections in the grocery store make me giddy! And, if it's a well-stocked produce section, well, then I almost have an apoplectic fit. It's true. Over the summer, a new grocery store came to town, and when you walk in the front doors, you are immediately in the produce department. The first time I walked in, everything was shiny and new, and all the colors of the rainbow were popping everywhere. I stood in the center, and almost wept with pure joy. I had gone over my lunch break, and completely lost track of time. I was actually late going back to work, and I didn't even get through the whole section. It, honestly, took me about 6 visits to even get beyond that point, and check out the rest of the store. I would be perfectly happy to pitch a tent in the center, and camp out for a couple of weeks. I love fruits and veggies that much! And, it's not just the typical apples, bananas, potatoes and carrots that gets my motor running. I go crazy for the out of the ordinary things like kale, leeks, fennel, and jicama. If I haven't tried it, but it looks interesting, I am compelled to buy it. I will then come home and research the best ways to prepare it. Did you know that jicama (pronounced HICK-um-uh) has a texture similar to a water chestnut, and adds great crunch to a salad? Neither did I until I brought it home, and googled it. That is just one of the veggies that I found while browsing my favorite place in the store. If I ever go missing, send a search party to the local Coborn's. I'm sure they'll find me just a few paces in, either in some kind of "vegetative" coma (pun intended) or giggling madly.
So, what has me giddy today? Over the weekend, my husband and I found ourselves strolling through Walmart's produce department. I don't usually get as excited there because, quite frankly, it's not as good as our other 2 stores. However, they sometimes surprise me. Like the tubes of cilantro and basil - amazing! As I was looking for good butternut and spaghetti squash, I found little bags of medley fingerling potatoes! I haven't seen them for months, and had to tamp down the urge to start gleefully giggling, if only because I didn't want to embarass my husband. But, these bags of red, gold and purple potatoes (Yes, purple skinned and fleshed potatoes!) thrill me! They are perfect for roasting, lend themselves to any seasoning combination you care to through at them and the purple ones are gorgeous, not to mention they have a different flavor than the other potatoes. Something with that midnight, inky color makes it taste unique. There were only 2 bags left so I quickly snatched one, and started planning how and when I was going to roast them this time around. I could do my old-standby with rosemary, but I wanted something a little different. It was only as I was halfway home that I came up with the "pesto roasted" idea.
Here's your Cast of Characters.
1 (2 lb) bag fingerling potatoes
1/3 Cup olive oil
1/2 Cup diced red onion (I cheated & bought a pre-chopped box from Walmart.)
1 Tablespoon fresh basil, chopped (I used my tube of chopped basil.)
1 Tablespoon sun-dried tomato paste, or finely, chopped sun-dried tomatoes
1 1/2 Teaspoon kosher salt
1 Teaspoon crushed peppercorns
1 Teaspoon McCormick Perfect Pinch Garlic & Herb seasoning
1/2 Teaspoon lemon pepper
Preheat oven to 425. Line a large cookie sheet with foil.
Wash potatoes well, and let air dry while you make pesto.
In a large mixing bowl, combine remaining ingredients.
Whisk well.
Throw potatoes in, and use a rubber spatula to stir and coat them evenly.
Place on prepared pan in a single layer.
Roast for 30 minutes, uncovered, stirring occasionally. Turn to 350, and cook for an additional 15 minutes, or until the largest fingerling is tender when pierced with a fork.
See those little brown pieces? That's caramelized red onions and they are fabulous!
Look at how beautiful the purple one is! It tasted pretty yummy, too! And the little brown one to the left? That's one of the ones that my son calls "Giant's fingers."
Enjoy!
So, what has me giddy today? Over the weekend, my husband and I found ourselves strolling through Walmart's produce department. I don't usually get as excited there because, quite frankly, it's not as good as our other 2 stores. However, they sometimes surprise me. Like the tubes of cilantro and basil - amazing! As I was looking for good butternut and spaghetti squash, I found little bags of medley fingerling potatoes! I haven't seen them for months, and had to tamp down the urge to start gleefully giggling, if only because I didn't want to embarass my husband. But, these bags of red, gold and purple potatoes (Yes, purple skinned and fleshed potatoes!) thrill me! They are perfect for roasting, lend themselves to any seasoning combination you care to through at them and the purple ones are gorgeous, not to mention they have a different flavor than the other potatoes. Something with that midnight, inky color makes it taste unique. There were only 2 bags left so I quickly snatched one, and started planning how and when I was going to roast them this time around. I could do my old-standby with rosemary, but I wanted something a little different. It was only as I was halfway home that I came up with the "pesto roasted" idea.
Here's your Cast of Characters.
1 (2 lb) bag fingerling potatoes
1/3 Cup olive oil
1/2 Cup diced red onion (I cheated & bought a pre-chopped box from Walmart.)
1 Tablespoon fresh basil, chopped (I used my tube of chopped basil.)
1 Tablespoon sun-dried tomato paste, or finely, chopped sun-dried tomatoes
1 1/2 Teaspoon kosher salt
1 Teaspoon crushed peppercorns
1 Teaspoon McCormick Perfect Pinch Garlic & Herb seasoning
1/2 Teaspoon lemon pepper
Preheat oven to 425. Line a large cookie sheet with foil.
Wash potatoes well, and let air dry while you make pesto.
In a large mixing bowl, combine remaining ingredients.
Whisk well.
Throw potatoes in, and use a rubber spatula to stir and coat them evenly.
Place on prepared pan in a single layer.
Roast for 30 minutes, uncovered, stirring occasionally. Turn to 350, and cook for an additional 15 minutes, or until the largest fingerling is tender when pierced with a fork.
See those little brown pieces? That's caramelized red onions and they are fabulous!
Look at how beautiful the purple one is! It tasted pretty yummy, too! And the little brown one to the left? That's one of the ones that my son calls "Giant's fingers."
Enjoy!
Sunday, November 18, 2012
Butternut Squash Gorgonzola Cream Sauce
It's Sunday, so by now, you know what that means: we had a big Sunday dinner. Today's fare wasn't a lot of courses, but instead, one big entree that housed all of our food groups. Grains? Check, we had whole grain linguine. Dairy? Check, the sauce included fat-free half and half and two different cheeses. Meat? Check, I added roasted chicken breast. And, finally, fruits and vegetables? CHECK, BUTTERNUT SQUASH!!
I have been craving a creamy butternut squash and sage pasta sauce for about a month now. One that is made incredibly rich with the addition of gorgonzola. For those of you who don't like blue cheese in any form, don't get all bent out of shape. Once you have all the components combined, you can't taste the blue cheese. It just adds an unbelievable creaminess and depth to the sauce. You're just going to have to take my word on this.
As I've mentioned before, sage and winter squash go hand in hand. They are meant to go together - one of Mother Nature's perfect combinations. The sauce is a delicate blend of flavors and seasonings that doesn't hit you between the eyes with it's goodness, but trips lightly across your palate with its sublime deliciousness.
Here's your Cast of Characters.
2 Cups butternut squash, or 1/2 large squash, cooked
5 Oz. gorgonzola, divided
1 Cup chicken broth
1 Cup fat-free half and half
1/2 Cup Pecorino Romano
1 Teaspoon crushed peppercorns
1/2 Teaspoon crushed fennel
1 Teaspoon crushed, dried sage leaves (8-10 leaves)
1 Teaspoon Lawry's season salt
1 Teaspoon McCormick Perfect Pinch Garlic & Herb
1/2 Teaspoon McCormick Sicilian seasoning
1 Teaspoon chicken bouillon granules
Cut squash in half and clean the seeds out.
Peel skin off with a knife. Set aside one half for later use. I put it in a ziplock bag and freeze it to use another time. Cube remaining half.
Place in food processor along with chicken broth, and pulse until all large chunks are gone.
Add half and half. Process on low for about 30 seconds, until well blended.
It will be thin, but that's okay. It will thicken up as you cook it, and add the cheeses. Pour into a large skillet; turn to medium heat. Stir in all but 3 tablespoons of gorgonzola. Add all seasonings.
Cook on medium heat for about 10 minutes, until reduced by almost half and starting to thicken. Stir frequently to prevent scorching.
Meanwhile, start cooking your pasta. This is a thick and hearty sauce so you need a pasta that can stand up to it. I used linguine, but you can also choose fettucine.
After sauce has started to thicken, turn to low, and stir in Pecorino Romano.
Continue cooking on low, stirring often, until pasta is done. I roasted a couple of boneless, skinless chicken breasts and cubed them, but you can definitely make this meatless. It's good either way.
When pasta is done, drain and place in a large serving dish. Add chicken, if you want.
Pour sauce over the top, and toss to coat well.
Add remaining gorgonzola, and stir it through the noodles. They don't need to melt, so you don't need to mix it that well.
Plate, and serve immediately.
Look closely. You can see little bites of gorgonzola and the heartiness of the sauce. Be forewarned, this is not a smooth sauce. The butternut gives it a chunkiness that you can't process away. That's part of what I love about it!
Enjoy!
I have been craving a creamy butternut squash and sage pasta sauce for about a month now. One that is made incredibly rich with the addition of gorgonzola. For those of you who don't like blue cheese in any form, don't get all bent out of shape. Once you have all the components combined, you can't taste the blue cheese. It just adds an unbelievable creaminess and depth to the sauce. You're just going to have to take my word on this.
As I've mentioned before, sage and winter squash go hand in hand. They are meant to go together - one of Mother Nature's perfect combinations. The sauce is a delicate blend of flavors and seasonings that doesn't hit you between the eyes with it's goodness, but trips lightly across your palate with its sublime deliciousness.
Here's your Cast of Characters.
2 Cups butternut squash, or 1/2 large squash, cooked
5 Oz. gorgonzola, divided
1 Cup chicken broth
1 Cup fat-free half and half
1/2 Cup Pecorino Romano
1 Teaspoon crushed peppercorns
1/2 Teaspoon crushed fennel
1 Teaspoon crushed, dried sage leaves (8-10 leaves)
1 Teaspoon Lawry's season salt
1 Teaspoon McCormick Perfect Pinch Garlic & Herb
1/2 Teaspoon McCormick Sicilian seasoning
1 Teaspoon chicken bouillon granules
Cut squash in half and clean the seeds out.
Peel skin off with a knife. Set aside one half for later use. I put it in a ziplock bag and freeze it to use another time. Cube remaining half.
Place in food processor along with chicken broth, and pulse until all large chunks are gone.
Add half and half. Process on low for about 30 seconds, until well blended.
It will be thin, but that's okay. It will thicken up as you cook it, and add the cheeses. Pour into a large skillet; turn to medium heat. Stir in all but 3 tablespoons of gorgonzola. Add all seasonings.
Cook on medium heat for about 10 minutes, until reduced by almost half and starting to thicken. Stir frequently to prevent scorching.
Meanwhile, start cooking your pasta. This is a thick and hearty sauce so you need a pasta that can stand up to it. I used linguine, but you can also choose fettucine.
After sauce has started to thicken, turn to low, and stir in Pecorino Romano.
Continue cooking on low, stirring often, until pasta is done. I roasted a couple of boneless, skinless chicken breasts and cubed them, but you can definitely make this meatless. It's good either way.
When pasta is done, drain and place in a large serving dish. Add chicken, if you want.
Pour sauce over the top, and toss to coat well.
Add remaining gorgonzola, and stir it through the noodles. They don't need to melt, so you don't need to mix it that well.
Plate, and serve immediately.
Look closely. You can see little bites of gorgonzola and the heartiness of the sauce. Be forewarned, this is not a smooth sauce. The butternut gives it a chunkiness that you can't process away. That's part of what I love about it!
Enjoy!
Saturday, November 17, 2012
Maple Pumpkin Cake Doughnuts
All week my husband has been talking about going fishing and pheasant hunting in a town about an hour south of us. He had been hearing fish tales the last couple of weeks - big walleye biting on the river, and, he has seen a lot of pheasants in that area lately. Over the summer, we drove down there a couple of times and caught some really nice walleye so we thought we'd give it a try today. It was supposed to be an unseasonably nice day for this area, and this time of year, and it seemed a perfect time to go. I was really only along for the fishing. I am happy to stay in the truck with a good book while my husband and son go hunting pheasants.
We packed all our gear this morning, then layered our clothing because you just never know how the weather will turn here, and headed out. I had big hopes that tonight's post would be a walleye recipe. This should give you an indication of how our day went.
When we got to the river, it was about 50 degrees. That is beautiful for mid-November in North Dakota. I thought it would be great fishing weather, however, the slight wind coming off the water made it pretty chilly. We perservered, though, through multiple line snags, lost minnows and freezing hands. All for nothing! One bite but no fish! Okay, we still had hope for the hunting. Nope, the mighty hunters came back empty-handed also. They only saw 2 birds, and didn't get either one.
To cheer my husband up after the day was such a bust, I told him I would make doughnuts. He loves doughnuts, and did seem a little happier. Plus, I thought it was the perfect time to try a recipe that a high school friend of mine posted on Facebook recently. They were baked pumpkin doughnuts and they looked delicious! I asked for the recipe and she was good enough to send me the link. Thanks, Joy, we love them! (Of course, in my typical fashion, I made a couple of tiny changes, but they really were minor.)
Here's your Cast of Characters.
1 Cup all-purpose flour
1 Cup whole wheat flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/2 Teaspoon salt
3 Large eggs, beaten
1 (15 oz.) Can pumpkin puree
1/2 Cup packed brown sugar
1/2 Cup Maple syrup (or honey, which is what I used because I didn't have maple syrup)
1 Teaspoon vanilla extract
3 Teaspoons maple extract, if you are using honey, only
1/4 Cup olive oil
1/2 Cup buttermilk
Preheat oven to 425. Spray a couple of cookie sheets with nonstick cooking spray.
The initial recipe called for a couple of different mixing bowls, some whisking of flour, multiple steps, etc., but I skipped every single one of them. I am a firm believer in the dump and throw method. What is the dump and throw method you ask? To quote my beloved Aunt Linda, several years ago, "You dump it all in a bowl, mix it up and throw it in the pan." She was talking about a cake recipe, but I use that method for most everything. Here are pictures demonstrating:
Everything dumped in a bowl.
All mixed up. Smells yummy already!
Now, the original recipe called for doughnut pans, and I would definitely recommend using them, if you have them. I do not, and I couldn't justify going out and buying a set just for this recipe. Instead, I used my doughnut dropper.
It was okay, but the pans would be much better.
I plopped a cookie sheet full of doughnuts.
Bake 7-9 minutes, until a toothpick inserted in the center comes out clean. In my oven, it took 9 minutes.
Let cool on the pan for 3-5 minutes before applying a spiced sugar or maple cream cheese frosting.
For spiced sugar:
1/2 Cup white sugar
1 Teaspoon, each, pumpkin pie spice and cinnamon
Mix well. Melt 3-4 tablespoons butter. Dip doughnuts in butter, then sugar mixture.
For a maple cream cheese frosting:
1/2 Brick neufchatel cheese (1/3 less fat cream cheese)
1 Tablespoon spiced sugar mixture from above
1 Teaspoon maple extract
Whisk together until smooth & frost doughnuts.
Enjoy!
We packed all our gear this morning, then layered our clothing because you just never know how the weather will turn here, and headed out. I had big hopes that tonight's post would be a walleye recipe. This should give you an indication of how our day went.
When we got to the river, it was about 50 degrees. That is beautiful for mid-November in North Dakota. I thought it would be great fishing weather, however, the slight wind coming off the water made it pretty chilly. We perservered, though, through multiple line snags, lost minnows and freezing hands. All for nothing! One bite but no fish! Okay, we still had hope for the hunting. Nope, the mighty hunters came back empty-handed also. They only saw 2 birds, and didn't get either one.
To cheer my husband up after the day was such a bust, I told him I would make doughnuts. He loves doughnuts, and did seem a little happier. Plus, I thought it was the perfect time to try a recipe that a high school friend of mine posted on Facebook recently. They were baked pumpkin doughnuts and they looked delicious! I asked for the recipe and she was good enough to send me the link. Thanks, Joy, we love them! (Of course, in my typical fashion, I made a couple of tiny changes, but they really were minor.)
Here's your Cast of Characters.
1 Cup all-purpose flour
1 Cup whole wheat flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/2 Teaspoon salt
3 Large eggs, beaten
1 (15 oz.) Can pumpkin puree
1/2 Cup packed brown sugar
1/2 Cup Maple syrup (or honey, which is what I used because I didn't have maple syrup)
1 Teaspoon vanilla extract
3 Teaspoons maple extract, if you are using honey, only
1/4 Cup olive oil
1/2 Cup buttermilk
Preheat oven to 425. Spray a couple of cookie sheets with nonstick cooking spray.
The initial recipe called for a couple of different mixing bowls, some whisking of flour, multiple steps, etc., but I skipped every single one of them. I am a firm believer in the dump and throw method. What is the dump and throw method you ask? To quote my beloved Aunt Linda, several years ago, "You dump it all in a bowl, mix it up and throw it in the pan." She was talking about a cake recipe, but I use that method for most everything. Here are pictures demonstrating:
Everything dumped in a bowl.
All mixed up. Smells yummy already!
Now, the original recipe called for doughnut pans, and I would definitely recommend using them, if you have them. I do not, and I couldn't justify going out and buying a set just for this recipe. Instead, I used my doughnut dropper.
It was okay, but the pans would be much better.
I plopped a cookie sheet full of doughnuts.
Bake 7-9 minutes, until a toothpick inserted in the center comes out clean. In my oven, it took 9 minutes.
Let cool on the pan for 3-5 minutes before applying a spiced sugar or maple cream cheese frosting.
For spiced sugar:
1/2 Cup white sugar
1 Teaspoon, each, pumpkin pie spice and cinnamon
Mix well. Melt 3-4 tablespoons butter. Dip doughnuts in butter, then sugar mixture.
For a maple cream cheese frosting:
1/2 Brick neufchatel cheese (1/3 less fat cream cheese)
1 Tablespoon spiced sugar mixture from above
1 Teaspoon maple extract
Whisk together until smooth & frost doughnuts.
Enjoy!
Friday, November 16, 2012
Guacamole Chicken Burgers
It's Friday night, and you know what that means - Friday Family Movie Night in the Soupir house. So what was on the plate tonight? Well, my motto on Friday nights is this: KISS - Keep It Simple, Sunshine! When we get to the end of a long work week, all we want to do is get the weekend started as soon as possible. Supper is whatever is quick, so we can sit down together, relax and watch the movie of the night.
My daughter was already thinking of tonight's meal back on Tuesday night. We were eating supper and she asked if we could have chicken burgers for Friday night's meal. She told me she had been craving them. Then my son piped up and said that they are his favorite burgers so he was all for it. To tell you the truth, I had been thinking about chicken burgers anyway, so it was settled.
Now, when we say "chicken burgers", what we mean is Guacamole Chicken Burgers. This is the original burger that I made with ground chicken, and it's still our favorite. So all we have to say is "chicken burgers" and we know exactly what kind of burger it's going to be. Any other type, and I specify: Buffalo Chicken Burgers, Chicken Parmesan Burgers or Pesto Chicken Burgers. And, what's best about these moist little patties? They are quick and they couldn't be simpler! Perfect for our Friday night!
The only thing I changed up was the movie part of the night. I didn't feel like running to Blockbuster so I decided we could just watch one of our hundred or so movies. But, when I got home, we realized there was a marathon of the family's new favorite show - Duck Dynasty on A&E. We scrapped the movie for the marathon. Hey, don't judge me for watching this show. Normally, I hate reality tv shows, and ones with a bunch of redneck idiots really don't appeal to me. However, these guys are NOT idiots! Yes, they are rednecks, and proud of it, but if you listen to them, they are not uneducated. In one episode the CEO is talking about the Geneva Convention and the Seven Circles of Hell. I'm sorry, but I don't know too many idiots that know what the Geneva Convention is, or can reference Dante's Inferno. Plus, the brother, Jase, reminds me of my own brother, Austin. The show cracks me up. Another redeeming quality is the commitment to family and faith that all of them have. If you haven't watched it yet, give it a try before deciding it's stupid.
On to the recipe. Here's your Cast of Characters.
2 Lbs. ground chicken
2 Packages dry guacamole mix (I use one mild and one extra spicy, but you go with what you like.)
1 Tablespoon cilantro (I used my handy-dandy tube of cilantro but you can use freshly chopped)
1 Teaspoon black pepper (If you want more heat, swap some of the black pepper for cayenne)
Cheese slices
Mix all ingredients well.
Form patties and fry in a nonstick skillet on medium heat.
It is really important to have a nonstick skillet because the ground chicken sticks very easily!
Let them cook for about 7 or 8 minutes before flipping them over. Again, they are really sticky so they need to be turning white before you flip them over, just look at the bottom edges of the patties above.
Cook on the other side for another 7 or 8 minutes, until cooked through.
Turn to low, and top with cheese slices.
Bailey and I like out of the ordinary cheeses, so we chose a provolone/mozzarella blend, while Tanner and Chris like the very ordinary American cheese slices. Use your favorite. For a little added heat, use pepper jack.
See how thick the burger is? That's another key, don't flatten the patties. Just let them cook, as is.
Top with a little chipotle mayo and you are looking at perfection!
Enjoy!
My daughter was already thinking of tonight's meal back on Tuesday night. We were eating supper and she asked if we could have chicken burgers for Friday night's meal. She told me she had been craving them. Then my son piped up and said that they are his favorite burgers so he was all for it. To tell you the truth, I had been thinking about chicken burgers anyway, so it was settled.
Now, when we say "chicken burgers", what we mean is Guacamole Chicken Burgers. This is the original burger that I made with ground chicken, and it's still our favorite. So all we have to say is "chicken burgers" and we know exactly what kind of burger it's going to be. Any other type, and I specify: Buffalo Chicken Burgers, Chicken Parmesan Burgers or Pesto Chicken Burgers. And, what's best about these moist little patties? They are quick and they couldn't be simpler! Perfect for our Friday night!
The only thing I changed up was the movie part of the night. I didn't feel like running to Blockbuster so I decided we could just watch one of our hundred or so movies. But, when I got home, we realized there was a marathon of the family's new favorite show - Duck Dynasty on A&E. We scrapped the movie for the marathon. Hey, don't judge me for watching this show. Normally, I hate reality tv shows, and ones with a bunch of redneck idiots really don't appeal to me. However, these guys are NOT idiots! Yes, they are rednecks, and proud of it, but if you listen to them, they are not uneducated. In one episode the CEO is talking about the Geneva Convention and the Seven Circles of Hell. I'm sorry, but I don't know too many idiots that know what the Geneva Convention is, or can reference Dante's Inferno. Plus, the brother, Jase, reminds me of my own brother, Austin. The show cracks me up. Another redeeming quality is the commitment to family and faith that all of them have. If you haven't watched it yet, give it a try before deciding it's stupid.
On to the recipe. Here's your Cast of Characters.
2 Lbs. ground chicken
2 Packages dry guacamole mix (I use one mild and one extra spicy, but you go with what you like.)
1 Tablespoon cilantro (I used my handy-dandy tube of cilantro but you can use freshly chopped)
1 Teaspoon black pepper (If you want more heat, swap some of the black pepper for cayenne)
Cheese slices
Mix all ingredients well.
Form patties and fry in a nonstick skillet on medium heat.
It is really important to have a nonstick skillet because the ground chicken sticks very easily!
Let them cook for about 7 or 8 minutes before flipping them over. Again, they are really sticky so they need to be turning white before you flip them over, just look at the bottom edges of the patties above.
Cook on the other side for another 7 or 8 minutes, until cooked through.
Turn to low, and top with cheese slices.
Bailey and I like out of the ordinary cheeses, so we chose a provolone/mozzarella blend, while Tanner and Chris like the very ordinary American cheese slices. Use your favorite. For a little added heat, use pepper jack.
See how thick the burger is? That's another key, don't flatten the patties. Just let them cook, as is.
Top with a little chipotle mayo and you are looking at perfection!
Enjoy!
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