Thanksgiving pies

I made the pies for this year's Thanksgiving dinner for (apparently) 35 people (see post called "Talking Turkey" below). The in-laws usually get pies from Baker's Square, not that there's anything wrong with that. I decided homemade pie would be better. Seeing as I strongly dislike anything pumpkin, I made one apple pie and one pumpkin.

Photograph from verybestbaking.com -
I took pictures on my camera, but the memory card won't let me retrieve them

Pumpkin Pie (from Libby's pumpkin can)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% pure pumpkin
1 can (12 fl. oz) can evaporated milk
1 pie crust (I used the refridgerated roll-out kind for convenience)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Dutch Apple Pie
recipe from my mom

Bottom Crust
1 stick melted butter
1 TBSP sugar
1 cup flour

Filling
4-5 sliced apples (sour-ish ones are usually better)
½ cup sugar
1 tsp cinnamon

Top Crust
1 cup brown sugar
1 cup flour
½ cup butter, softened

DIRECTIONS
Preheat oven to 350 degrees.

Mix bottom crust together with a fork an press into pie plate.

Mix apples and cinnamon/sugar; put in pie tin with the crust. When filled, it should look sort of like a dome.

Mix brown sugar, flour, & butter to crumbly mass (do this with your hands). Top the apples with this mixture.

from: http://elizabethscooking.blogspot.com/2007/12/thanksgiving-pies.html

Three Cheese Pasta

This week was really cold. So, it was time to try some of the heavier, baked pastas. I printed off this recipe from www.allrecipes.com a while ago and it reminded me of a baked ziti I made a while ago - but we both liked this recipe better.

Three Cheese Baked Pasta
Recipe from www.allrecipes.com (my changes noted)
Prep Time - 20 min -Cook Time 30 min
Serves 12

INGREDIENTS
1 pound uncooked pasta (I used about 2/3 lb of rotini)
1 pound ground beef (I used 1/2 lb)
1 onion, chopped (I used about 1/4 of a really big onion)
2-3 cloves garlic, minced
6 1/2 cups tomato pasta sauce (I used my homemade - about 4 cups)
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream (I used about 1 cup)
6 ounces mozzarella cheese, shredded (I didn't measure)
1/2 cup grated Parmesan cheese (I didn't measure)

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.


2. Meanwhile, cook ground meat, garlic, and onion in a skillet over medium heat until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes. (I think I did about 10)
   


3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: (thin layer tomato sauce), half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.


4. Bake in preheated oven for 30 minutes, or until bubbly.

*I served this with a garlic bread made from Texas Toast*

from: http://elizabethscooking.blogspot.com/2007/10/three-cheese-pasta.html

Chicken Cacciatore

I'm not completely sure why "hunter's style" chicken means a chicken sauteed with tomatoes, peppers, and onions, but apparently it does. Regardless, chicken cacciatore is a wonderful, hearty dish that's full of flavor, but still surprisingly light.

Last night I wanted to experiment with a new recipe. I looked around online and and decided to combine a few recipes I thought looked decent. What I came up with ended up being a combination of recipes by Giada de Laurentiis, Rachael Ray, and Tyler Florence (but mostly Giada). A lot of recipes suggest serving the sauce on a bed of pasta, but I prefer to forget the pasta and serve it with some crusty bread or some garlic mashed potatoes. Enjoy!

Chicken Cacciatore
Serves 4
Total Cook & Prep time - 35 min

4-6 pieces bone-in chicken (I like using legs & thighs)
salt & pepper, for seasoning
3 TBSP olive oil
1 red bell pepper, chopped
1 green pepper, chopped
1 small red onion, chopped
3-4 cloves garlic, minced
¾ cup chicken stock
1 (28 oz) can crushed tomatoes
1/3 cup Italian Dressing
1 ½ tsp dried oregano leaves
Handful flat leaf parsley, chopped
Dash red pepper flakes

Season chicken liberally with salt & pepper.

In a medium skillet with high sides, heat oil over medium-high heat. Add chicken and brown on all sides. Transfer to a plate and set aside.

To a large pot or dutch oven, add the tomatoes, oregano, garlic, Italian Dressing, chicken stock, and veggies and stir until combined. Bring the chicken back to the pan and reduce heat to low. Simmer for about 30 min.

Transfer chicken to a plate and spoon the sauce over the chicken to serve.

*NOTE – this will make enough sauce to freeze about ½ for later use*

from: http://elizabethscooking.blogspot.com/2008/03/chicken-cacciatore.html

Lime-y Garlicky Spicy Goodness

I've had this recipe in my homemade recipe book for a while and have been meaning to make it. Given my quasi-resolution to eat more healthfully, I decided it was time. Because tonight my yoga class was unexpectedly (and un-announcedly) cancelled, tonight was the night. I expected to like it. I expected my husband to think it was OK. His review was "this is fantastic!"

Spicy Garlic Lime Pasta
From Amber's Blog
Serves 3-4
Total Cook & Prep Time - 20 min

1 tbls butter
Few drizzles of olive oil
1 1/4 cup chicken broth
2 tsp lime juice
2 tsp corn starch
5 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp dried parsley
1 small onion, diced fine
2 boneless skinless chicken breasts (cut into bite size pieces)
8 oz pasta (I used shells)
1-2 cups broccoli florets
Optional - Parmesan cheese for topping

Directions:
Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain. (I did this in two separate pots, as I do not like the taste the broccoli gives the pasta).

Mix together all the sauce ingredients (butter through parsley) in a medium sized pan. Heat over medium-low heat. Add onion and simmer.

Meanwhile, cook chicken until no longer pink inside (I did this on the George Foreman grill, but you could do it in a pan on the stove, too). Add too sauce and continue to simmer.

Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with parmesan cheese if desired and serve.

from: http://elizabethscooking.blogspot.com/2008/01/lime-y-garlicky-spicy-goodness.html

The best apple pie ever

It's not quite apple season yet in Minnesota (speaking of which, when will the grocery store start stocking fresh apples?), but that didn't stop me from making my fabulous apple pie recently. I realize, after re-reading my posts, that I actually have blogged about this pie before, but I figure 1). I didn't include a picture before, and 2). it's just that good. I've also used this recipe with fresh rhubarb instead of apples with great success.

Dutch Apple Pie
recipe from my mom

Bottom Crust
1 stick melted butter
1 TBSP sugar
1 cup flour

Filling
4-5 sliced apples (sour-ish ones are better)
1/2 cup sugar
1 tsp cinnamon

Top Crust
1 cup brown sugar
1 cup flour
1/2 cup butter, softened

DIRECTIONS
Preheat oven to 350 degrees.

Mix bottom crust together with a fork and press into pie plate.

Mix sliced apples and cinnamon/sugar; put in pie tin with the bottom crust. When filled, it should look sort of like a dome.

Mix brown sugar, flour, & butter to a crumbly mass (do this with your hands). Top the apples with this mixture.

Bake for about 50 minutes, or until the top is golden brown.

from: http://elizabethscooking.blogspot.com/2008/09/best-apple-pie-ever.html

Spaghetti Aglio Olio

In keeping with the theme of "clean out the fridge," I decided to make us Spaghetti Aglio Olio as a side to tonight's Parmesan Chicken. I love that Aglio Olio is simple, with only a few ingredients, and only about 10 minutes of cooking time, but is packed with flavor. I decided to kick it up a notch by adding red pepper flakes.

Spaghetti Aglio Olio
Serves 4 (0r 8 as a side dish)
Cook Time - 15 minutes

INGREDIENTS
1/4 cup Extra Virgin Olive Oil
6-8 cloves garlic, minced
1-4 - 1/2 tsp red pepper flakes
1/8 cup chopped flat leaf parsley
coarse salt
1 lb Spaghetti
Freshly grated Parmesan cheese (optional)

DIRECTIONS
Cook spaghetti to al dente. Drain & set aside.

In a large pan, heat olive oil over medium low heat. Add garlic & pepper flakes. Cook until garlic becomes fragrant.

Toss spaghetti with the garlic oil and add the parsley. Season with salt, to taste. I like to top it with some freshly grated Parmesan cheese.

Serve as a main dish or along side your favorite entree.

from: http://elizabethscooking.blogspot.com/2008/10/spaghetti-aglio-olio.html

Roasted Ricotta Roma Tomatoes

We're going on vacation in a few days, so it's time to clean out the fridge. I just hate to let the perishables go to waste while I'll be galavanting around with Mickey Mouse. That lead me to Pioneer Woman's Roasted Ricotta Roma Tomatoes.

I wasn't sure how I'd react to these. I mean, I don't like plain tomatoes and I'm just starting to warm up to ricotta. However, I overcame that fear and decided to give them a try.

I'm a little torn on what I thought about these. They were decent - the cheesy filling was great. But overall, I felt like it was missing some pasta; like I was eating the sauce and cheese inside a lasagna. I'd encourage you to try them, possibly improve upon them, and let me know what you think.

Roasted Ricotta Roma Tomatoes
Recipe from Pioneer Woman
Serves 8-ish (I cut down to serve 2-3)

INGREDIENTS
1 handful flat-leaf Parsley
1 handful fresh Basil
2-3 cloves garlic, minced
8 Roma tomatoes, halved
1 1/2 cups Ricotta cheese
*1/4 cup grated Parmesan cheese (I added)
bread crumbs
Salt
Pepper
Olive oil

DIRECTIONS
Preheat oven to to 400 degrees F.

Wash tomatoes and half them. After halving them, gut the insides out with a spoon. Discard the seeds and other gooey parts. Sprinkle a bit of salt inside each tomato half and place them on a cookie sheet.

Chop up herbs & garlic and mix with the Ricotta and Parmesan cheeses. Add salt & pepper to taste.

Fill each tomato half with a heaping spoonful of the cheese mixture.

Sprinkle each tomato half with bread crumbs. Drizzle each with a little bit of olive oil.

Bake for 25-30 minutes. Enjoy!

from: http://elizabethscooking.blogspot.com/2008/10/roasted-ricotta-roma-tomatoes.html

Mascarpone Mac & Cheese

Sometimes, you just feel like mac & cheese, don't you? Yeah... I know you do. I do too. I'm a sucker for the stuff. Considering this week already sucks, mac & cheese was a necessity.

Most of my readers should know by now that coming up with my own recipes really isn't my thing, but I gave it a go tonight, and I must say, I impressed myself. In fact, so much so that I'm going to submit it to Presto Pasta Nights, hosted this week by Kate at Thyme for Cooking. I didn't really measure, so the recipe below is an approximation.

Mascarpone Mac & Cheese
Serves 4
Cook Time - 20 minutes

INGREDIENTS

3/4 lb elbow macaroni
2 TBSP butter
8 oz mascarpone cheese, softened
3/4 cup grated Fontina cheese

B

(Non) Eggplant Timbale

I saw Giada make this on Everyday Italian probably about a month ago, and even though I don't like eggplant, I wanted to make it. Well, I wanted to make the filling, that is. It looked like everything I'd want to make on a rainy Friday night. Well, my plan was foiled a bit when I stepped out of my office at 6 p.m. to find blue skies and sunshine instead of the heavy wind and torrential downpour going on when I walked by a window an hour earlier. I decided to make it anyway. I liked it, but I would make some changes the next time I make it. Those will be noted at the bottom. I hope you enjoy it!


Penne Timbale

Recipe by Giada de Laurentiis, originally Eggplant Timbale
Serves 4-6
Cook & Prep Time - about 1 hr

INGREDIENTS
2 TBSP olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/4 pound ground beef
1/3 pound Italian sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed (I omitted)
2 cups store-bought marinara sauce
1 1/2 cups diced mozzarella cheese (about 6 ounces)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
1 cup chopped fresh basil leaves

DIRECTIONS

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Fill a casserole dish with the pasta mixture and bake the timbale about 30 minutes. Let rest on the counter for 5 minutes to set.

* I think I would add ricotta or mascarpone cheese next time. The flavor was good, but it was missing a certain creaminess. I think mixing ricotta or mascarpone cheese with mozzarella would create that needed texture

** This needs a chunkier tomato sauce. I used a smooth marinara and found it to be a bit lacking.

***I'm not sure what the ground beef added, except to dull down the Italian sausage spice. I think I'd try it with just Italian sausage.

from: http://elizabethscooking.blogspot.com/2008/06/non-eggplant-timbale.html

Lasagna Rolls

According to my husband, I opened up a restaurant today. You can probably see that with my string of posts today. I was a busy girl. I will say, despite how much I may have messed up the kitchen, everything I made was delicious (wasn't it, Husband?). I wanted to make something a little more time consuming for dinner, like I usually try to do on Sundays, so I decided on Lasagna Rolls tonight to use up some ingredients in my fridge.

I think the point of lasagna rolls is to be easier and less time consuming than regular lasagna. I'm not so sure that's really the case. However, these were really good. I'd make them again. I'm thinking about submitting them to Presto Pasta Nights at Once Upon a Feast. I based them off a vegetarian recipe, but decided to add a little bit of ground beef to them. I think I'll make them vegetarian next time I make them.



Lasagna Rolls

Recipe from Cooking Light, significantly adapted
Serves 4

INGREDIENTS
8 uncooked lasagna noodles
3/4 cup part-skim ricotta cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1/4 lb ground beef (or ground turkey), browned, optional
Marinara sauce (about 2 cups), store-bought or homemade

DIRECTIONS
Preheat oven to 350 degrees F.

In a large pot of lightly salted water, cook noodles. Drain & set aside.

Mix together cheeses, garlic, and ground meat (if using). Divide into 8 parts. Spread mixture on the lasagna noodles. Roll up. Repeat with each lasagna noodle.

Place a thin layer of marinara sauce in the bottom of an 8x8 pan. Place each lasagna roll, seam side down, in the pan. Cover with marinara sauce.

Bake, covered, for about 30 minutes.

Serve, preferably with homemade garlic bread.

from: http://elizabethscooking.blogspot.com/2008/04/lasagna-rolls.html

Steak & Potatoes

I love steak. I discovered it about 9 months ago after thinking I didn't like it. Despite that, I was hesitant to try making one at home. Turns out, it's really easy. Nothing to be afraid of. You should try it. If you do, you can have a meal like this at home.


Here's what you do:

1. Buy a good steak. It doesn't have to be filet mignon, but get a good cut of meat. Avoid "No Name Steaks" at all costs, unless you enjoy eating stew meat.
2. Let it sit out about 15 minutes.
3. Coat with a little bit of olive oil and then season liberally with salt & pepper on both sides. Let it sit out like that for about 30 minutes.
4. After about 30 minutes, heat a couple TBSP butter in a medium skillet over medium-high heat.
5. Fry the steak for about 5 minutes on one side, then flip and fry for about 4 minutes. Try really hard not to flip it more than once. For a 1-inch thick steak, this will give you medium-rare.

See, doesn't that sound easy?

These roasted potatoes go great with it:

Garlic Roasted Potatoes
Recipe by Ina Garten, adapted
Serves 3-4
Total Cook & Prep time - 1 hr, 10 min

INGREDIENTS
1 1/2 pounds small red or white-skinned potatoes (or a mixture) (I like reds)
1/8 cup good olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 TBSP minced garlic
2 tsp minced fresh rosemary leaves (If you don't have fresh, omit. Don't use dried)

DIRECTIONS
Preheat the oven to 400 degrees F.

Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for about 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning (be careful not to burn the garlic, or it will get bitter tasting).

Remove the potatoes from the oven, season to taste, and serve.

from: http://elizabethscooking.blogspot.com/2008/06/steak-potatoes.html

Peanut Butter Brownies

I love brownies. Really love them. Not much can beat a nice, fudgy brownie. Well.... except a peanut butter brownie. I've made a few recipes for peanut butter brownies over the past year and have been generally satisfied with each recipe I've tried. Given my recent desire for peanut butter brownies, but lack of any real desire to bake, I decided to get creative and utilize what was, until about a year ago, my arch nemesis: the boxed brownie mix.

I almost feel like I shouldn't blog about these. However, notice I said almost. In the end, I've decided that these are worthy of a blog post because they're so good and so easy.

Peanut Butter Brownies

INGREDIENTS
1 box brownie mix (we like Betty Crocker Fudge Brownies)
2/3 cup peanut butter

DIRECTIONS
Prepare brownie batter according to directions and pour into a 9 x 13 pan (or 8 x 8 if you like them really thick).

Meanwhile, melt the peanut butter over medium-low heat.

Once peanut butter is melted, pour it on top of the brownie batter and use a knife or rubber scraper to swirl the peanut butter around the top and give it a nice marble look.

A visual, in case my description of the technique was confusing...

Bake for the amount of time indicated on the brownie mix box (mine was about 25 min).

from: http://elizabethscooking.blogspot.com/2008/09/peanut-butter-brownies.html

Gelato di Lampone

What a better way to celebrate my 100th post than with a new gelato recipe! As I wrote about before, I've been searching for a good gelato in the U.S. for about the past 9 years. My husband joined me on that quest almost two years ago after we returned from Italy. Last night, we decided to try our hand at our favorite flavor - raspberry.

For those of you who haven't had real gelato before, I suggest you go out and find some now (but don't buy it at the grocery store. That stuff is all crap). It's similar to ice cream, but has a higher milk concentration (rather than cream) so it is more dense and much more flavorful. A real raspberry gelato should taste just like you're eating a smooth, cold raspberry.

After doing a lot of searching online, I came across a recipe for strawberry gelato that looked like it could be easily modified for raspberry (and by the picture, it looked delicious). Our review: super simple. It was delicious, but had a little too much of a dairy after-taste, so we'll cut down on the dairy a bit the next time we make it. So, the search continues, but minimally.


Raspberry Gelato

Gelato di Lampone
From Italylogue.com

INGREDIENTS
1 lb. fresh raspberries
12 oz. granulated sugar, about 1.5 cups
1.5 cup cold whipping cream
1.5 cup cold water
dash of lemon juice (only if fruit isn’t “bright” enough)

DIRECTIONS

Wash berries.

Put berries, sugar and water into a blender or food processor and blend until liquid and smooth. (This is also where you’ll add lemon juice if necessary.) (I suggest straining the blended mixture to remove the seeds. It's more authentic that way, and I think it tastes better).

Whip the cream until slightly thickened - like the consistency of buttermilk.

Combine the cream with the raspberry mixture and mix thoroughly until blended.

Freeze as indicated by the manufacturer of your ice cream maker. (I suggest going out and buying the Cuisinart ice cream maker. It's wonderful).

from: http://elizabethscooking.blogspot.com/2008/07/gelato-di-lampone.html

Chicken Saltimbocca

In order to appreciate this dish fully, it's time for an Italian lesson:

Saltimbocca = jumps in the mouth
Deliziosi = delicious

Yes, Chicken Saltimbocca is delicious. It's full of flavor and... well... it's wonderful. Let's face it - the name is just cute.



Chicken and Lemon Saltimbocca
Recipe by Giada de Laurentiis, adapted slightly
Total prep & cook time - about 20-25 min

INGREDIENTS
4 veal chops, pounded 1/2 to 1/4-inch thick (I used chicken breasts)
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped (I chopped flat leaf parsley instead of chopped sage)
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup white wine
1 clove garlic, minced
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Place the chicken on a work surface and season with salt and pepper. Place a slice of lemon on top of each. Top with 1 leaf of sage. Lay a large piece of prosciutto on each and press to seal. (I used toothpicks)

Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes, or until chicken is cooked through. Remove to a platter and set aside.

Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage (I used parsley). Serve immediately.

I served this with the pasta side I made with Chicken Rollatini. It complimented the dish well.

from: http://elizabethscooking.blogspot.com/2008/05/chicken-saltimbocca.html

Lasagna

I'm probably biased, but I think my lasagna is the bomb. In the past, I tended to shy away from making lasagna because they're so time consuming to put together, but this one comes together in about 30 minutes. I took several very time consuming recipes, and combined it with my parents' super simple recipe, and came up with what's becoming our regular lasagna. Enjoy!

Lasagna
My recipe
Serves 6
Prep Time - 30 min
Cook Time - 1 hr

INGREDIENTS
1 jar marinara sauce*
~1 cup water
1/2 onion, diced
6 cloves garlic, minced
1-2 TBSP flat leaf parsley, chopped
1 tsp garlic powder
1 tsp Italian Seasoning
1 bay leaf
1/2 lb ground beef (optional)
salt & pepper

8 oz cottage cheese
1/2 cup freshly grated Parmesan cheese
1 egg, beaten

6-8 lasagna noodles**

1 1/2 cups shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

DIRECTIONS
In medium to large saucepan, combine marinara sauce, water, 1/2 of the diced onion, 3 cloves garlic, parsley, garlic powder, and Italian seasoning. Let simmer for about 30 minutes. Remove bay leaf after about 30 minutes.

Meanwhile, brown the ground beef with the rest of the onion and garlic. Season with salt & pepper. When browned, drain any excess fat and add to the marinara sauce. Remove from heat.

Also while marinara is simmering, combine cottage cheese, Parmesan cheese, and beaten egg in a separate bowl.

Preheat oven to 350 degrees.

Prepare the lasagna in 8x8 pan as follows:

• Thin layer of marinara sauce


• 1/2 lasagna noodles


• 1/2 cottage cheese mixture


• 1/3 Mozzarella cheese


• 1/2 marinara sauce


• Remaining noodles


• Remaining cottage cheese


• 1/3 Mozzarella cheese


• Remaining Marinara


• Remaining Mozzarella cheese


• Parmesan cheese

Bake covered for 45 minutes, and uncovered for 15 minutes. Let stand about 10 minutes before serving.

*Feel free to use your favorite marinara sauce, but I really like to use Stokely's brand for this lasagna. It's cheap & plain, but it has the right texture and tastes great with the additions I make to it. If Stokely's is not available, I really suggest using a cheaper, plain marinara - nothing chunky - and adding to it as I indicate above. Trust me on this.

** I like no-boil lasagna noodles, but my husband prefers this recipe with regular lasagna noodles. No matter which you use, do not boil them. If using regular noodles, add about another 1/2 cup water.

from: http://elizabethscooking.blogspot.com/2008/06/lasagna.html

Banana Bread

I don't really like bananas. It's a texture thing. I'm alright with them when they're almost ripe; still a little tiny bit green. But the second that peel is completely yellow or a tiny bit brown, my banana eating is over.

I do, however, really like a good banana bread. I came across an interesting banana bread recipe in my google reader a few weeks ago, and knew I had to try it. Despite my husband being upset with me that I put chocolate chips in it, I'm very happy with how it turned out and will make it again for sure.

Chocolate Chip Banana Bread
Recipe from Good Things Catered
Makes 1 loaf

INGREDIENTS
3 large extra-ripe bananas
1 3/4 cups flour, plus 2 TBSP
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 pkg. instant vanilla pudding mix
1 cup chocolate chips (I used about 2/3 cup)
2/3 cup sugar
1/2 cup shortening (I used butter flavor crisco sticks)
2 eggs
2 TBSP milk
1 TBSP vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F.

Mash bananas and set aside.

In a medium bowl, combine 1 3/4 cups flour, baking powder, baking soda, salt, and pudding mix. Whisk together and set aside.

In a ziplock bag, toss chocolate chips with 2 TBSP flour. Set aside.

Cream together shortening and sugar until light and fluffy, about 2 minutes.

Add eggs, one at a time, until thoroughly combined.

Add milk, vanilla, and banana to the mixture and combine well.

Turn mixer to low and add the flour/pudding mixture and beat until just combined. Fold in chocolate chips.

Pour into a greased loaf pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack for about 5 minutes then remove from the pan to cool completely.

from: http://elizabethscooking.blogspot.com/2008/10/banana-bread.html

Chicken Kiev

Ah, Chicken Kiev. Chicken stuffed with butter. My little heart flutters (and then stops) when thinking about it. Back with my husband and I first moved in together, we ate a lot of those frozen Chicken Kiev things. I know most people reading this will probably scoff at that, but we loved them. To be honest, if we were to buy them and make them now, we probably still would. One day, I decided to try my hand at them. I was intimidated, but with Alton Brown's help, I felt confident. And you know what? It's actually pretty easy. And when you make it, you get to control the amount of salt & butter you put in and whether you bake it or fry it. So it's a win-win. Enjoy!

Chicken Kiev
Recipe by Alton Brown, adapted
Serves 2
Prep Time - about an hour (mostly inactive)
Cook Time - 10 minutes

INGREDIENTS
5 tablespoons unsalted butter, softened
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
2 boneless, skinless chicken breasts
1 large whole egg, beaten with 1 teaspoon water
1 cup bread crumbs, plus 1/8 cup for filling
Vegetable oil, for frying

DIRECTIONS
Combine butter, parsley, chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving. (Even though Alton recommends frying only, I recommend pan frying in only a small amount of oil to brown the outside of the chicken, and then finishing off the cooking process in the oven at 350 degrees for about 15-20 minutes to ensure the chicken is cooked through but doesn't get too brown on the outside).

from: http://elizabethscooking.blogspot.com/2008/09/chicken-kiev.html

Shepherds Pie

I ate a lot of Shepherd's pie while studying abroad in London and crave it when it gets cold and rainy. Well, Tuesday was just such a day. Cold? Check. Rainy? Check. Time to make the Shepherd's Pie recipe I've had in the back of my mind for a while. It's not something I'd want to make every day, but it hit the spot on the first real cool day in a while.

Also, I specifically recall one of my faithful readers fairly recently lamenting not being able to eat Shepherd's Pie since becoming a vegetarian, so I have taken the liberty of of noting how I would suggest making this very meat-y recipe vegetarian-friendly without simply substituting fake meat for the real thing. Those notes will follow the regular recipe.

Please forgive the bad photo -
I'm convinced it's impossible to take a good picture of a Shepherd's Pie

Mummy Boome's Traditional Shepherd's Pie
Recipe by Danny Boome, adapted
Serves 4
Cook Time - 1 hr

INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
1 lb ground beef or turkey
2 tablespoons Worcestershire sauce
1/3 cup beef stock
3/4 cups garden peas (I used corn)
Cheesy Mashed Potatoes, recipe follows

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

Mashed Potatoes
2 pounds Yukon gold potatoes, peeled, quartered
2-3 tablespoons butter
1/4 cup heavy cream (I used milk)
3/4 cup grated mature white Cheddar
Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

***Now, here are my suggestions for a vegetarian friendly Shepherd's Pie - feel free to play around with the veggies and quantities to suit your own tastes**

INGREDIENTS
1 TBSP butter
1 TBSP olive oil
1 onion, diced
4 carrots, diced
3 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 TBSP tomato paste
1/3 cup vegetable stock
1-2 TBSP flour
1 cup corn
1 cup garden peas
1/2 - 3/4 cup green beans
Cheesy Mashed Potatoes, recipe above

DIRECTIONS
Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. If the mixture needs to thicken, add 1-2 TBSP flour and whisk together. Mix in peas, corn, and green beans. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of the veggie mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

from: http://elizabethscooking.blogspot.com/2008/09/shepherds-pie.html

Beef Stew

Those of you who have been reading my blog for any length of time know that I'm on a quest to find the best beef stew. In fact, I've been on that quest since my first trip to Ireland in the summer of 2004 when I had the most delicious Guinness Stew at a tiny little roadside pub in the Wicklow Mountains. While I've made some great stews during my replication attempts, nothing really did the trick. So, I decided to try my hand at a regular old beef stew.

I wish I could tell you that this is an old family recipe, passed down from generation to generation. Unfortunately, I can't. It's a Paula Deen recipe. My family doesn't have a stew recipe - in fact, I don't remember ever eating stew growing up. Who would've thought - the family that serves practically everything with gravy doesn't make stew? I have a hunch this will become ours.

Beef Stew
Recipe by Paula Deen, adapted
Serves 6
Prep Time - 5-10 minutes
Cook Time - 2 hrs, 15 min

INGREDIENTS
1 1/2 - 2 lbs stew meat
1-2 TBSP vegetable oil
2 cups beef broth
1 TBSP Worcestershire sauce
3 cloves garlic, minced
1-2 bay leaves
1 medium onion, sliced
1/4 tsp salt
1 tsp pepper
1 tsp sugar
1/2 tsp paprika
dash allspice
2 ribs celery, diced
baby carrots
potatoes

DIRECTIONS
Heat oil in a dutch oven or stock pot. Brown the meat. Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.

Remove bay leaves. Add celery, carrots, and potatoes. Cover and cook about 30-40 minutes or until veggies are tender.

If stew is too dry, add more broth. For a thicker gravy, combine 1/4 cup cold water with 2 TBSP cornstarch and add to boiling stew. Cook until the gravy gets to your desired thickness. Serve with thick bread.

from: http://elizabethscooking.blogspot.com/2009/01/beef-stew.html

Chicken with 40 Cloves of Garlic

I love trying new recipes. There's something oddly satisfying when you find that recipe that makes you smile and nod while making yummy sounds at first bite. It's been awhile since I've made such a recipe. Then, tonight came.

I've made versions of Chicken with 40 Cloves in the past, but all involved copious amounts of cream. Then, one day I found a version on CookingLight that called for absolutely no cream and about 5 ingredients. Don't get me wrong: the creamy versions are great. But sometimes you're just not in the mood for that, right? Ok, I know that most of the time you are. But every once in a while, you're not. Don't try to kid me. I know how you feel. That's where this recipe comes in. You must try it. Seriously. Go out, buy the ingredients, and make it tonight. It's delicious.

Don't be scared by the amount of garlic. The strength mellows while it cooks and they're delicious with the chicken or spread out on some nice crusty french bread.

Chicken with 40 Cloves of Garlic
Inspired by CookingLight,
Serves 4
Cook Time - 40 minutes

INGREDIENTS
1 whole chicken, already butchered
1 TBSP butter
1 TBSP extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
40 whole garlic cloves, peeled (about 2-3 heads)
1 1/4 cups chicken broth
1 cup dry white wine

DIRECTIONS
Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Tear the skin off the chicken. Season evenly with salt & pepper. Add chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan to keep warm. Feel free to do the chicken in two batches if you need to.

Reduce heat to medium. Add garlic and cook until garlic begins to brown, about 1 minute, stirring frequently. Put chicken back in the pan. Add broth and wine. Cover and cook 25 minutes or until chicken is done.

Remove chicken from pan to keep warm. Increase heat to medium-high and cook 10 minutes or until liquid is reduced to about 1 cup. If you want a thicker sauce, thicken by whisking in a cornstarch/water slurry. Serve sauce and garlic with chicken and crusty bread.

from: http://elizabethscooking.blogspot.com/2008/11/chicken-with-40-cloves-of-garlic.html

Grandmas Cinnamon Rolls

My grandma makes the best cinnamon rolls. When I was growing up, she knew I liked them fresh out of the oven, so she would always make sure they were just done when I woke up. If I wasn't going to be at her house for a while, and on special occasions, she'd bring me a pan to let rise and then bake on my own.

I made them with her many times when I was at her house visiting, but I'd never made them on my own. I put my own twist on them, using the fabulous cream cheese icing recipe on Little Ms. Foodie's blog, but they still use Grandma's basic recipe.

Cinnamon Rolls
Recipe by my grandma, adapted
Makes 12-16 rolls

INGREDIENTS
1 loaf Rhodes frozen bread dough, thawed
6 TBSP butter, softened
3/4 cup brown sugar
1 TBSP cinnamon
Icing, recipe follows

DIRECTIONS
After dough has thawed, but before it starts to rise, roll out the dough on a lightly floured surface until it's about a 14 x 6 inch rectangle.

In a small bowl, mix together the butter, brown sugar, and cinnamon. Spread the cinnamon mixture on the dough.

Roll the dough up like a jelly roll, starting with the long side (this would be the bottom of the rectangle, for the instructionally-impaired like myself). Cut the roll into 12-16 slices (about 1 to 1 1/2 inch slices.

Place them into a greased 9 x 13 pan and let rise for about an hour, or until they have doubled in size.

Bake for about 15 minutes or until golden brown on top. Let cool, and frost with cream cheese frosting.

Icing
4 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Beat together all ingredients until smooth. Use to frost cooled rolls.

from: http://elizabethscooking.blogspot.com/2008/09/grandmas-cinnamon-rolls.html

Spaghetti Bolognese

Way back when I first started cooking, I relied pretty heavily on Kraft Foods. I like how most of the recipes on their site use relatively few ingredients, and they're usually ingredients I have in my fridge or cupboard anyway. I don't use that site anywhere near as frequently as I used to, but I still get the Kraft Food & Family magazine every quarter. This last magazine, the "1 Bag, 5 Dinners" section caught my eye. I previously had noticed that section, but just sort of blew on past it without giving it much attention. However, for some reason, this time it got me thinking. So, off to the website I went to see if their website had any such suggestions. Well, it did. After careful consideration, my husband and I decided on one to give a try. Our first experiment is what they call "Spaghetti with Zesty Bolognese."

Truth be told, Bolognese this absolutely is not. But, it was really good, and really easy, and came together in about 25 minutes. I wouldn't recommend it to someone who specifically asked me for a great Bolognese sauce recipe (Tyler Florence has a great one), but I would recommend it to someone just looking for some good, relatively healthy pasta.

Spaghetti with Zesty "Bolognese"
Recipe from Kraft Foods, adapted (my changes noted)
Serves 4
Total Cook Time - 25 minutes

INGREDIENTS
12 oz dry spaghetti noodles
1 small onion, chopped
1 lb ground beef (I used 1/2 lb)
2-3 cloves garlic, minced
salt & pepper, to taste
1 (15 oz) can tomato sauce
1 (14 oz) can diced tomatoes, undrained
1/4 cup Italian dressing
2 TBSP Cream cheese, softened (I used 2 oz)
1 tsp Italian seasoning
dash red pepper flakes
Flat-leaf Parsley, chopped

DIRECTIONS
Cook pasta to al dente. Drain & set aside.

Meanwhile, saute onions & garlic in a medium skillet over medium-low heat. Add ground beef and brown. Season with salt & pepper, to taste.

Add tomatoes, Italian dressing, & Italian seasoning, & parsley. I also added a cube of frozen basil from Trader Joe's. Bring to a low boil. Add red pepper flakes.

Add cream cheese and stir in until melted and well-combined. Toss with pasta. Serve topped with freshly grated Parmesan cheese.

from: http://elizabethscooking.blogspot.com/2008/11/spaghetti-bolognese.html

Cheesy Chicken Enchilada Casserole

Today is a cold, snowy day in Minnesota, so making a spicy enchilada casserole seemed perfect. If you have read my previous enchilada entries, you'll know that we're exceptionally partial to my original enchilada recipe. However, sometimes I like to change things up - a bit for variety, but mostly to affirm that I do, in fact, like my enchilada recipe the best.

This was great and I'd definitely make it again when I'm in the mood for something not quite as heavy as the aforementioned recipe. Feel free to experiment with quantities and ingredients - I made this one based on our tastes and what I had in the house. I didn't really measure, so my quantities listed are just estimates.

Cheesy Chicken Enchilada Casserole
Serves 4
Prep Time - 15 min
Cook Time - 1 hr

INGREDIENTS
1 medium red onion, chopped
1-2 jalapeno or serrano peppers, diced
1 bell pepper, chopped
2 cloves garlic, minced
2-3 cups diced/cubed chicken (I used leftover rotisserie)
1/2 tsp ground cumin
salt
pepper
vegetable oil
1 (19 oz) can enchilada sauce
Tortillas (I used 4 burrito-sized)
2 cups shredded cheese

DIRECTIONS
Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium to medium-low heat. Add veggies. Season with salt & pepper and saute for about 5 minutes, or until onions start to soften. Add chicken and cumin. Stir, and saute for about another 3 minutes.

Place a thin layer of enchilada sauce in the bottom of a casserole dish or pan (I used one that fit one tortilla perfectly). Cover the bottom of the dish with tortillas. Add a layer of chicken & vegies. Add a layer of shredded cheese. Add about 1/3 of the remaining enchilada sauce. Repeat the layering process until the enchilada sauce is used up. Top with cheese, cover, and bake about 30 minutes. Uncover and bake 20 more minutes, or until cheese is bubbly.

from: http://elizabethscooking.blogspot.com/2009/01/cheesy-chicken-enchilada-casserole.html

MMM... Manicotti

I know I've blogged about manicotti before, but I finally got a good picture, and I've decided to submit the recipe to Presto Pasta Nights, which is started and organized by Ruth at Once Upon a Feast, so I've decided to do it again. This week's round-up is hosted by Ulrike at Kuchenlatien. This recipe makes a lot, and I like to make a full batch and freeze half. Thanks for hosting, Ulrike. Enjoy, everyone!

Manicotti
Recipe from my mother-in-law
*Serves about 8*

1 box manicotti shells
2 1/2 cups shredded Italian cheese blend (I use the 5-cheese blend)
1 1/2 cups shredded Cheddar cheese
8 oz Ricotta cheese (whole milk variety)
12 oz cottage cheese
1 egg, beaten
1/2 cup shredded Parmesan cheese
Marinara sauce (no set amount, but a lot)

DIRECTIONS:
Par cook noodles (about 5 min). Drain, but do not rinse.

Preheat oven to 350 degrees.

Mix all cheeses and egg in a bowl. Stuff noodles and place in a 9x13 pan.

Cover with sauce and bake for 1 hour (45 min covered and 15 min covered). Let sit about 5 minutes before serving.

from: http://elizabethscooking.blogspot.com/2008/09/mmm-manicotti.html

Potato & Sausage Soup

It's freezing here in Minnesota. That means it's time to whip out the soup recipes.

I've had this one in my "to-make" folder for quite some time. I used an Olive Garden copycat as a base and modified it to my liking. Anyway, it's delicious. You should make it. You'll love it.

Potato & Sausage Soup
Serves 4-5

INGREDIENTS
4 spicy Italian sausage links
3/4 cup diced onions (about 1 medium onion)
2 TBSP olive oil
1 TBSP butter
2 cloves garlic, minced
2 TBSP chicken stock
1 Quart water
2-3 Russett potatoes, cut into small-ish chunks
2 cups kale, chopped
1/2 cup cream
salt & pepper, to taste

DIRECTIONS
Preheat oven to 300 degrees.

Bake the sausage for about 25 minutes, or until done. Cut in half lengthwise, and then into 1/2 inch slices.

Melt butter and olive oil in a stock pot and cook over medium heat until onions are translucent. Add garlic and cook for about another minute. Add chicken stock, water, and potatoes and simmer for about 15 minutes, or until potatoes are tender.

Add sausage, kale, and cream. Simmer about 5 minutes. Season with salt & lots of pepper. Serve with some nice, crusty bread.

from: http://elizabethscooking.blogspot.com/2008/11/potato-sausage-soup.html

Red Velvet Cake

This past weekend, the husband and I had some friends over to play Rock Band. I wanted to make a fabulous dessert for us, and decided on Red Velvet cake. As much as I like the cake, I had never made it before, so I wasn't sure what to look for in a recipe. They all had some small, subtle differences; I didn't know if those differences would make a difference in the taste or quality of the cake. Ultimately, I settled on a recipe I found on FoodNetwork. It did not disappoint - this cake was delicious. In fact, I might go have a piece now.

Red Velvet Cake
Recipe from FoodNetwork, adapted

INGREDIENTS
2 1/2 cups flour
1 tsp baking soda
1 tsp cocoa
1 1/2 cups sugar
2 eggs
1 1/2 cups canola oil
1 tsp vinegar
1 (1-ounce) bottle red food coloring
1 tsp vanilla
1 cup buttermilk
Cream cheese icing, recipe follows

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.**

Sift flour, baking soda and cocoa together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.**

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

**I baked the cake in a 9x13 pan for about 35 minutes.

Cream Cheese Frosting

INGREDIENTS

1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 box confectioner's sugar (about 5-6 cups)
2 tsp vanilla

DIRECTIONS
Beat together butter, cream cheese, and vanilla until combined. Add the powdered sugar, about 2 cups at a time, and beat until the frosting reaches your desired consistency.

from: http://elizabethscooking.blogspot.com/2009/03/red-velvet-cake.html

Butterscotch Bars

When I have nothing else to do on the weekend, I cook... or bake. This weekend, it was baking. I wanted to get out of the chocolate chip cookie/brownie rut I was in, so I looked through my recipe book and found a recipe for Butterscotch Bars that looked interesting. So, Butterscotch Bars it was. I'll be honest - I don't like butterscotch - but my husband gave these rave reviews. And as a bonus, they're fairly low-fat, considering they're from Cooking Light!

Butterscotch Bars
Recipe from CookingLight, adapted slightly

INGREDIENTS
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or stick margarine, softened
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
1 cup butterscotch morsels

DIRECTIONS
Preheat oven to 350°.

Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 9 x 13 inch baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

from: http://elizabethscooking.blogspot.com/2008/10/butterscotch-bars.html

Chicken Fried Steak

I've wanted to make Chicken Fried Steak since I watched the Bobby Flay vs. Paul Deen Chicken Fried Steak Throwdown on Food Network. I'm not positive I've ever had it before, but I really like the Chicken Fried Chicken at Rock Bottom Brewery, and I figured steak would be even better. So, after browsing a bunch of recipes, and taking a lot of suggestions from Alton Brown and Bobby Flay, I came up with this creation.

Chicken Fried Steak
Serves 2
Prep Time - 30 minutes
Cook Time - 30 mn

INGREDIENTS
2 cube steaks, tenderized
salt
lots of black pepper
seasoning salt
2/3 cup flour
2 eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk

DIRECTIONS
Preheat oven to 250 degrees F.

Pound meat with a meat mallet until each is approximately 1/4 inch thick. Season meat liberally on both sides with seasoning salt & pepper. Place flour into a shallow dish or pie plate. Place eggs into another shallow dish. Dredge the meat on both sides in the flour, followed by the egg and finally in the flour again. Place the meat onto a plate and allow it to sit about 10 minutes before cooking.

Coat the bottom of a medium skillet with oil and set to medium-high heat. Once the oil begins to shimmer, add the meat. Cook each piece on both sides until golden brown, or approximately 4 minutes per side. Place the steaks on a wire rack on a cookie sheet and place in the oven.

Using the same skillet, add at least 1 TBSP oil to the bottom. Whisk in 3 TBSP of the flour to make a roux. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more black pepper, and salt if necessary. Serve the gravy over the steaks.

from: http://elizabethscooking.blogspot.com/2009/01/chicken-fried-steak.html

Talking Turkey

Now that Thanksgiving is over, I feel the need to talk about the Thanksgiving turkey. We spent turkey day with my in-laws this year. Apparently, they're on a quest to find the biggest turkey possible. This year, there were 4 of us at dinner, and the turkey was 30 1/2 lbs. Yep, you read that right - almost 31 lbs. Easily, this was the biggest turkey I've ever seen. I secretly think it was one of those ginormous show turkeys they have every year at the state fair.

I don't want to be too deceiving, though. They did bring a turkey dinner to my sister-in-law and some of her colleagues, who were on-call at the hospital on Thursday. When they bought the turkey, they were planning on serving 4 or 5 at the hospital. So, they planned on having this 30+ lb turkey feed a max of 9 people. Apparently everyone eats over 3 lbs of turkey. I think about 10 people at the hospital actually ate what they brought, though.

The pictures I took with my camera phone don't quite do the turkey's size justice, but I had to post a couple of them anyway.



Despite its huge-ness, the turkey was delicious. I'm looking forward to finishing off our leftovers. I'll be posting about my spectacular pies soon.

from: http://elizabethscooking.blogspot.com/2007/11/talking-turkey_24.html

Chocolate Cupcakes

I've been searching for a rich, dedadent chocolate cake for a while. I like my family cake recipe, but it's not nearly rich enough for my liking. A few weeks ago, I made Giada's Mascarpone Cupcakes with Strawberry Glaze and noticed that the mascarpone cheese made the cake much richer than traditional white cake. So, I decided to try it out with a chocolate cake mix. The results were pretty good. It was richer and better tasting than your average chocolate cake, but still not quite rich enough. Thus, my search continues.

Cupcakes
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box chocolate cake mix
1 cup water
Chocolate Frosting (recipe follows)

Preheat the oven to 350 degrees F. Line the muffins tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

After cooled, frost with chocolate frosting.

Frosting
Recipe from my mom

1/2 cup sugar
1/2 cup brown sugar
1/2 cup cream
1/2 cup chocolate chips

Mix together sugars & cream over medium-high heat. Bring to a boil. Once boiling, keep boiling and stir for exactly one minute.

Remove from heat, add chocolate chips, and cover. Do not stir yet.

Wait approximately 20 minutes, and then remove lid and stir. Keep uncovered.

Keep stirring at approximately 20-minute intervals until the frosting thickens to your desired consistency (this usually takes about 40 minutes).

from: http://elizabethscooking.blogspot.com/2008/02/chocolate-cupcakes.html

Venetian Mac & Cheese

I'm apparently on a Giada kick lately. Can you blame me, though? This macaroni & cheese is so rich & creamy - you'll love it. Don't use substitutes for the milk & cream, though. The texture won't be right if you do.

Venetian Mac & Cheese
From Giada de Laurentiis - Every Day Pasta
Serves 4-6

Butter for pan
12 oz egg noodles, uncooked
2 1/2 cups whole milk
2 cups heavy cream
2 tsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups shredded Fontina cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded Mozzarella cheese
2 TBSP chopped parsley

Preheat oven to 450 degrees. Grease pan or casserole dish.

Coook noodles to al dente. Drain & set aside.

Whisk cream, milk, flour, salt & pepper in a large bowl. Blend in 1 cup fontina, 1/2 cup Parmesan, 1/2 cup Mozzarella, and parsley. Add noodles & toss to coat. Blend remaining dry cheeses together.

Transfer to baking dish and cover with the rest of the cheeses.

Bake for about 15 minutes. (This wasn't enough baking time - I think I ended up baking for bout 25).

Let stand 10 min before serving. She's serious about this - the sauce will be very runny when you take it out of the oven, but it will thicken a lot upon standing.

*The original recipe called for peas and pancetta. I omitted them due to preference, but I'm sure they would be a good addition if you liked them*

from: http://elizabethscooking.blogspot.com/2008/03/venetian-mac-cheese.html

Cheesy Hashbrowns

I was just looking through my blog posts and was shocked to discover I'd never posted about this recipe. My family makes this at pretty much every holiday/family gathering and I never get sick of it.

Apparently this recipe reveals my true Minnesotan, but I prefer to think it just reveals my wonderful culinary sense. As a bonus, it reheats really well.

Cheesy Hashbrowns

True source unknown - from my dad
Serves about 8

INGREDIENTS
2 lbs frozen hashbrown potatoes (use the chunky ones, not the shredded potatoes)
1 can cream of chicken soup
1 pint (16 oz) sour cream
2 TBSP melted butter
2 cups shredded cheddar cheese
1/4 medium onion, finely diced
freshly ground black pepper

DIRECTIONS
Preheat oven to 350 degrees F.

Mix together all ingredients. I find it helps to add the potatoes last.

Place in casserole dish or 9x13 pan, cover, and bake 45-50 min.

** My family tops this with a mixture of crushed cornflakes and melted butter. I don't like it that way, but if you do, knock yourself out.

from: http://elizabethscooking.blogspot.com/2008/06/cheesy-hashbrowns.html

Spaghetti with Shallots & Garlic

Rachael Ray calls this "That's Shallota Flavor Spaghetti." I think that's hokey. In fact, the name turned me off from making it for a while, so I decided to give it a new name. I really enjoyed this and would recommend it. Don't let the 10 shallots scare you away- they mellow as you saute them. I hope you enjoy it. I made a couple changes and have noted them below in italics.

Spaghetti with Shallots & Garlic
Recipe from FoodNetwork
Serves 4
Cook Time - about 25 min

INGREDIENTS
2 TBSP extra-virgin olive oil
2 TBSP butter
2 cloves garlic, finely chopped (I used 4 cloves)
10 shallots, halved then thinly sliced
1 cup chicken stock
Salt and black pepper
1 lb whole-wheat spaghetti (I used Ronzoni Smart Taste)
A generous handful flat-leaf parsley, chopped
1 cup grated Parmigiano-Reggiano cheese

DIRECTIONS
Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally. This took me only about 10 or 15 minutes

Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir (I used chicken stock instead of starchy water). Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve.

from: http://elizabethscooking.blogspot.com/2008/05/spaghetti-with-shallots-garlic.html

Parmesan Crusted Chicken

I was terribly busy this week. I had a huge brief due on Friday. Needless to say, cooking wasn't high on my priority list (especially that day I was at my office ordering takeout at 8 p.m.). Well, that ended yesterday at about 3:00 when we sent everything off for filing. I'd been dying to try this chicken & pasta recipe for a while, and decided it was a good night for it. I wish I remembered where I got this recipe - my print-out doesn't have any identifying details. :(

Overall, we both liked it a lot, but there are a few changes I will make next time I make it. I'll note those in italics at the bottom of the recipe.

Parmesan Crusted Chicken
Source Unknown
Serves 3-ish
Total cook & prep time - about 20 min

INGREDIENTS
1 cup bread crumbs (I think I did about 3/4 cup)
2 TBSP flour
1/4 cup grated Parmesan cheese (I think I did about 1/2 cup)
1 cup milk
Chicken breast strips (about 2 normal sized chicken breasts worth)
2 cups dry bowtie pasta
2 TBSP butter
3 TBSP olive oil
2 TBSP flour
2 tsp crushed garlic (3-4 cloves)
1/2 cup dry white wine
3/4 cup Half & Half
1/4 cup sour cream
1/2 tsp salt
3/4 cup grated Asiago cheese
1/8 tsp basil (I used one cube Trader Joe's frozen basil)

DIRECTIONS
Prepare pasta to al dente. Drain & set aside.

Heat olive oil in medium skillet over medium heat.

Mix bread crumbs, flour, & parmesan cheese together. Place milk in a dish for dipping. Dip chicken in the bread crumb mixture, then in milk, and then back in the bread crumbs. Pan fry in skillet until golden brown. Remove and drain on paper towels.

Meanwhile, melt butter & olive oil on medium heat in medium saucepan. Whisk in flour until mixture is blended. Quickly add garlic & whisk. Add wine & blend (I like to do this in small bits (about 1/8 cup) at a time to help de-glaze the pan). Immediately add Half & Half and sour cream. Whisk together.

When mixture is smooth, add grated cheese until melted and smooth. Sprinkle in basil and stir.

Remove from heat. Spoon sauce over pasta, then place chicken on top of sauce. Sprinkle with crushed red pepper and grated Parmesan cheese if desired.

As I said above, while I really liked this recipe, there are a few things I'd do differently. First, I felt the sauce was a tiny bit too thick. I'd add another tablespoon or so of Half & Half. Second, I'd toss the pasta with the sauce instead of spooning the sauce over the pasta. Finally, I think the Asiago cheese was a bit sharp for this dish - a little too over-powering. I think replacing it with Pecorino Romano or Parmesan would compliment the dish better. Or, perhaps if you really want that Asiago flavor, I'd use 1/2 cup of Parmesan or Pecorino and 1/4 cup of Asiago.

Enjoy!

from: http://elizabethscooking.blogspot.com/2008/04/parmesan-crusted-chicken.html