Buttery goodness

Are there ever times when you smell something and a memory comes back to mind?  Sometimes when I smell cinnamon I start reminiscing on the comforts of home.  In thinking about cinnamon most people will readily think cinnamon rolls as they have gained popularity from a well known bakery chain.  Have you ever thought about cinnamon scones tho?

The other day I decided to use my newly purchased scone pan and I made cinnamon scones.   Granted I didn't follow the recipe in its entirety and while I'm giving credit to the recipe, I'll share my tweaked version below.

2 cup all purpose flour
4 TBSP sugar, divided
2 TBSP brown sugar
3/4 tsp cinnamon, divided
1 TBSP baking powder
1/2 tsp salt
6 TBSP cold unsalted butter (cut into 6 pieces)
1 tsp vanilla extract
1 egg, beaten
1/2 cup + 2 Tbsp heavy whipping cream


Preheat oven to 375°F.
In a large bowl, mix together the flour, 2 TBSP sugar, brown sugar, 1/4 tsp cinnamon, baking powder and salt. Add the butter and work into the flour mixture, using a pastry blender, until the butter and flour form pea size balls.
Add vanilla, egg and 1/2 cup of the heavy cream. Mix together. If the dough is too dry, continue mixing and adding more cream 1 Tbsp at a time in small increments until a pliable dough has formed.
If you have a scone pan, evenly divide the dough amongst the pan and press into place.  Otherwise dump dough onto a floured surface and form into about an inch tall rectangle. Cut into triangles. Brush the tops with more heavy cream. In a small bowl, mix together the remaining 1/2 tsp cinnamon and 2 Tbsp sugar. Sprinkle mixture on top of scones.
Place on a non-stick baking sheet and bake for 12 minutes. Top with your favorite icing* 

*I used a Four roses bourbon, mixed with butter, vanilla, and powdered sugar for a buttery bourbon vanilla glaze - it was incredible!

Slàinte - so it's a little late

Slàinte (pronounced Slawn-cha) is a typical Irish toast which in translation means "good health".  For time sake this blog will not be so lengthy.   The month of March as an Allrecipes Brand Ambassador saw me taking a culinary adventure via the UK/Ireland Allrecipes page!  I not only had to obtain the products, but I had to figure out what some of the products were!  Fortunately I have a fabulous food market that assisted me in many of these items. 

First up Guinness bread!

 

This bread was very hearty, and very dense.  It tasted SO good fresh out of the oven, smeared w/ some butter and a drizzle of honey.  This is a bread you would want to eat warm - don't expect it will taste as good the day after.

What's for dinner? 

For the occasion I made Irish Steaks and Smoked Bacon and Irish Cheese Mash  I couldn't really detect the Jameson whiskey in the steaks at all.  I really wasn't overly impressed with this steak recipe and doubt I would make it again.  The mash -or as an American would call it mashed potatoes- were simply wonderful, my mouth is watering at the memory of the taste.  You can use camembert OR if you would prefer a milder cheese feel free to use a brie cheese. 

Ultimately when cooking via a non-US website there will be many ingredients that you will likely have to research - thankfully google is your friend.  You'll also have to learn your metric system -if you're not already familiar w/ it! 

New year, new recipes!

As this year kicks off I once again find myself in the incredibly amazing spot of being a voluntary Allrecipes.com brand ambassador - I'm not paid for anything I'm just sharing my love of cooking.

Tonight I made what I call Fire roasted Italian Chicken - it's quick, it's simple, I think it's gourmet. 

I don't *gasp* have an actual recipe for it.  I cook to taste.  Having said that I'm trying to give as best of a recipe as possible.  This would be for 1 person

2 Tbsp grapeseed OR extra virgin olive oil
1 - 6oz boneless skinless chicken breast
1/2 tsp granulated garlic  (please note this IS different than garlic powder or garlic salt)
1/2 tsp italian seasoning
1/2 tsp dried rosemary leaves, crushed
3 ounces Good quality Pinot Grigio Wine
1/3 cup cannelini beans - drained and rinse
1/4 cup fire roasted tomatoes - do NOT drain
1/4 cup julienned carrots
1/4 cup long grain wild rice (pre-cooked Uncle Ben's 90 second rice)


Pour oil into large skillet.  Heat skillet over a medium high heat.  Season both sides of the chicken breast w/ the granulated garlic, italian seasoning, and rosemary.  Carefully place the chicken breast in the skillet.  Cook until each side is a golden brown - about 4 minutes per side.  Slide chicken breast to the side of the pan, pour in the wine, scrape up any of the "tasty bits' on the bottom of the skillet by using a wooden spoon to assist in deglazing the pan.  Add in the cannelini beans, tomatoes, carrots, and rice.  Allow to simmer about 10 minutes, stirring occassionally.

This is a very hearty and rustic meal.  If you would like, feel free to tweak - I've added baby port mushrooms, I've also added in more tomatoes, and then topped the chicken w/ a slice of FRESH mozzarella cheese (not the brick stuff).  It's VERY wholesome and healthy as made above.  I do NOT really like using salt b/c I prefer the seasonings to bring out the flavour of the meal.  If you prefer feel free to add some salt.

~~~

The other night I made a rather interesting meal consisting of  Cilantro Lime Flounder, wild rice, and sauteed squash and zucchini.  Yes I'm quite aware it's for a cod recipe, but flounder can be substituted as well.

The taste is difficult for me to describe, if I could think of a way to describe it I would say it's Floribbean Cuisine.   It was very quick to make and I appreciated the healthy appeal of this recipe.  The changes I made were neglible in the sense I used butter...b/c butter makes everything better - oh wait that's bacon...or is it?

Because it's 1700 somewhere or as civilians say 5 o'clock somewhere (rabbit trail...anyone know why it's typed o'clock?)  and b/c I had a recipe that could be called Floribbean Cuisine  I decided to have a Blue Hawaiian

This was very potent so make sure you're sitting down when you drink this, and if you want feel free to dress up in some Islander wear for a truly authentic drink :-)

~~~

I am in love...w/ my slow cooker - yes that kitchen accessory that's likely sporting cobwebs underneath your kitchen cabinet.  It is such a fantastic accessory that can make so many amazing dishes...like BBQ Ribs!  "No way' you say!  'Way!" I say ;-)

What makes it amazing...it's just two simple ingredients!

1 package of country style pork ribs
1 bottle of Sweet Baby Rays BBQ Sauce

Okay, Okay I'm not trying to drop names or promote this specific brand, but my goodness the Hickory & Brown Sugar sauce is finger lickin delicious! 

SO...I spray the inside of my slow cooker w/ non stick spray, and then plop my ribs inside the slow cooker, and then use a basting brush, I brush the ribs liberally w/ the sauce. Simple huh?  At that point, I place the lid on my slow cooker, turn it to high and walk away.  About 5-6 hours later, my ribs are ready to be devoured!

Rounding out the meal...homemade mac and cheese - and NOPE it's not the boxed junk!

1 (8 ounce) package elbow macaroni

2 Tbsp butter

1/2 pound Cheddar cheese (mix of sharp & mild)

1 1/2 cups milk

2 Tbsp all-purpose flour

1 tsp salt

1/8 teaspoon ground black pepper

1 tsp worchestershire sauce
1/4 tsp dry mustard powder

Preheat oven to 350° Spray a 2 quart casserole dish w/ nonstick spray
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente;
Meanwhile melt butter in a small saucepan over medium heat. Add flour, whisking until combined.  Slowly pour in milk, whisking to combine, continue whisking until it thickens. Add in the cheese, and stir until well blended, add in the salt, black pepper, worchestershire sauce and dry mustard powder, stir to combine.
Once the pasta has finished boiling, drain.  Return the pasta to the pot, and pour the cheese sauce inside, stirring well to combine.  Pour mixture into casserole dish and top w/ more cheese if desired. Bake in preheated oven for 30 minutes.

Rounding out the meal steamed green beans and beer bread.

I can see the male readers perking up at the word beer.  Their beloved drink has gone to...bread!
I've now made this same recipe about 8 times but each time using a different brand of beer.  I think I really need to start another blog dedicated to beer bread b/c I can't get enough of this stuff!  This time I used a Vanilla Porter beer.

If you've never tried your hand making beer bread give it a try...Three simple ingredients - self rising flour, sugar, and beer...simple quick -ohhhh and speaking of simple - Anyone know of that homebrand company that sells beer bread MIX (you have to buy the beer) that's like about $5 per mix?  This is SO much better and more economical to make!  Tell yourself that you'll try beer bread this week...oh and don't use a nasty beer...what you may like drinking may not taste so good in the beer bread, crazy but true.  I've used w/ success, Purple Haze Beer, Ybor Gold (a local beer to my city), Sam Adams Cherry Wheat (OMG Good!), Winter Abby Pale Ale, and a host of others....see I told you I need a beer bread blog!

And last but not least lets have another drink...this time we're going tropical and heading towards the Bahamas for a Bahama Breeze!

Now granted the recipe said it served 4 I'm thinking NOT!  This made ONE serving...and it was very tasty too!  If you can't find the Apricot liqueur, feel free to sub w/ some passionfruit rum, and it will still give you that tropical feeling!

~~~

I love meals in one - you get your meat/poultry, your veggies, and your starch...SO next up is Chicken pot pie. 

Was it to die for...ehhh not really, but it was good, it was country cooking, and I made it...using someone else's recipe that I'll tweak if I make again ;-)

~~~

I think in my food buffet that nothing would be complete w/o another new recipe  Penne a la Vodka

Mmmm pasta, vodka, umm vodka...haha no not really oh okay fine!  This was a pretty good recipe, but I would have to say my fav recipe by far is Penne w/ Spicy Vodka Tomato Cream Sauce  <-- That one OMG yum!

Oooohhh thirsty?  If so feel free to wash it down w/ a Purple Hooter

Granted I made this drink just to make it...would I make it again, ehhh probably not!  It was good for a faceless picture tho.

Last but not least...another pasta dish, a bit different, a bit unique, but VERY good!

Pumpkin Sausage Bisque w/ Ravioli  - now please note that I made some changes to this recipe.  As per my original review  I didn't have the pumpkin pie filling on hand, but DID have 100% pure pumpkin, so I knew I would need to add in some sugar, salt, cinnamon, ginger, ground cloves and nutmeg. I read the submitters indication that they prefer things spicy so I kept that in mind and scaled back the cayenne. I also knew I wanted it to have some more depth than just chicken broth so I did a mixture of chicken broth (1 cup) and heavy cream (4 Tbsp). It was very tasty but I thought it needed a little something extra. I rummaged around in my fridge and found some ground sausage I had previously cooked...I added in about 1/2 cup and gave it another taste...OMG yum!!!!

Hopefully after you check out my blog your stomach won't be rumbling like mine is!

Let's do dessert!

A couple of days ago I was texting w/ a Marine who mentioned he likes to cook and then asked me if I knew how to make crème brûlée.  That simple question set off a craving, and you don't have to lead me into temptation b/c I can find the way myself!  I knew I had the ingredients to make it, but the question was, could I resist making it.  You can guess by now that since I'm blogging, that I didn't resist and I made some crème brûlée!

Now my method w/ making Crème brûlée is NOT the traditional method, and that's fine b/c it still turns out silky smooth, and it's ready faster than the oven method. 

You'll need:

3 egg yolks
1/4 cup sugar
1/2 pint (1 cup) heavy whipping cream
1 tsp pure vanilla extract

Superfine sugar

Directions:

Beat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow. Gradually beat in sugar.

In a double boiler heat cream over medium heat until just hot to the touch. Stir half of the warmed cream into the egg mixture a little at a time, so the eggs do not curdle.

Stir the egg yolk and cream mixture into the remaining cream in the double boiler. Cook, stirring continuously, over medium heat, 8-10 minutes, until mixture thickens; do NOT boil. Pour custard into 4 small ramekins refrigerate 2 to 24 hours.

Before serving, sprinkle each crème brûlée with superfine sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar. Dessert is served!

 

So now that dessert has been served onto the main course!  I'm a firm believer in good food FAST -especially if I'm busy!  Naturally I live in Florida, and have access to fresh seafood and thus I eat a lot of fish.

 

I can't say that these measurments are accurate (I cook by sight/taste...you know the mindset that a great chef is a great taster philosophy!) but they're pretty close.

 

Pecan crusted trout:

 

 

2 fish fillets

1/2 cup panko bread crumbs, divided

1/3 cup pecans

1 tsp garlic powder

1/2 tsp italian seasoning

1/2 tsp McCormick montreal steak seasoning

1/4 cup butter, melted.

 

Place 1/4 cup panko bread crumbs, and the pecans in a blender**.  Blend on high until pecans are finally ground. Remove mixture to a small bowl, add remaining panko bread crumbs and the seasonings.  Brush the fish fillets liberally w/ the melted butter.  Take the pecan breading mixture, and sprinkle over the fish fillets.

Bake at 400° for about 20 minutes or until fish flakes easily w/ a fork. Garnish fish w/ a few pieces of pecans.

 

**I use a vitamix blender which is restaurant/industrial quality - you can try a food processor if you don't have a blender.

 

Last but not least...homemade biscuits!

 

I love homemade biscuits.  They're extremely versatile.  You can make biscuits and gravy, you can top the biscuits w/ a cooked sausage patty, scrambled egg and cheese, you can use the biscuits as a chicken pot pie topping, you can add a little bit of garlic powder, parsley and cheese to the dough and recreate those biscuits from an overly priced seafood restaurant, you can even sweeten the dough a litle bit for an old fashioned strawberry shortcake...the ideas are only limited by your imagination. 

Some recipes call for shortening, some call for butter, some combine the two.  The best I can suggest is don't handle the dough too much b/c if you do, you'll have tough biscuits instead of tender flaky biscuits.

2 cups all-purpose flour

4 teaspoons (1 Tbsp + 1 tsp) baking powder

2 Tbsp sugar

1/2 tsp salt

1/4 cup butter

1/4 cup butter flavoured shortening

1 egg

2/3 cup milk

Directions:

In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening & butter until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.

Turn onto a well-floured surface; knead 8 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Bringing the heat...or an inferno

*Walks in looks around* Whoa time has gotten away from me, and it's not that I haven't been cooking, b/c I have!  I have also been involved w/ an online offline scavenger hunt - some of you that lurk me from the *ahem* other site (insert wicked laughter) know what I mean and I'm still laughing about the episode w/ the sheriff & the orange - psssst  remember the orange...it makes a presentation in this meal :D

So the inferno was a good choice word to use for this meal ... I elected to make a recipe called Orange-Chile Tilapia and I should've paid attention to the reviews. It not only calls for cayenne pepper (a TABLESPOON) but also calls for Chili powder - egads!!!!  That's gonna be like a fiesta on fire!!! Over all I thought the flavours were too complex for a mild fish like Tilapia

Onto the scallops first and foremost - PLEASE, please if you're going to use a wine in your recipe, specify what type huh?!  This called for sherry, well there are three types, dry, medium and sweet and it will impact the flavour.  Having said that I used a medium sherry - left out the green onions (who needs them) and thought the water chestnuts lended little if any value to the taste of the recipe...unless you like the crunch factor.

Next up cheddar bread - so the folks at Hidden Valley were kind enough to send me two bottles of ranch (regular and light) as well as two packets of the dry seasoning blend for use in some off my assignments for this month.  Well I know the definition of GRITS and I love me some ranch dressing.  Granted I've never combined ranch dressing w/ cheddar cheese and broiled it on top of bread, but there's a first time for everything. 
Immediate thoughts...I love cheddar cheese, I love ranch - I just don't like the two mixed together.  The choice of cheddar cheese isn't the best.  What would I use...hmm I'm thinking perhaps parmesan cheese, and crushed black pepper - but the ratio needs to be balanced.  I might even use swiss cheese...but cheddar - no thanks.

Hungary meets Germany

I often like experimenting w/ food from other cultures, and tonight's dinner was no exception.

I made a modified version of  Beef Paprika that I served w/ steamed asparagus,  knödel, and Beer Bread

My modifications are based on experiments.  If you want the beef paprika to turn out yummy, here's how to make it happen! Any time I make it, I make it in the crockpot. It gives the meat so much tenderness, and I don't even have to brown the meat!
Keep in mind that the following is to serve 2-3 people

I use
3/4 cups water
1/4 cup ketchup
1 tsp brown sugar
3/4 tsp EACH paprika & worchestershire sauce
1/2 tsp salt
1/4 tsp dijon mustard
2 garlic cloves minced
dash of cayenne pepper.

I mix the sauce together and pour over 8 ounces of beef stew meat and cook on high for about 6 hours. Sometimes I will take some of the leftover sauce, and will whisk in some flour to make a gravy, and will serve the meat and gravy on top of boiled egg noodles or spaetzle. This is a great dish for those nippy fall or winter evenings!

The Beer bread is out of this world EASY!  All you have to do is use a quality beer - I've used both Yuengling black & tan, Sam Adams Cherry Wheat, Ybor Gold (a local brew), Honey Ale, and most recently used a Pale Winter Abbey Ale which gave a malty toffee taste to the bread.  I have tweaked it to suit my preferences using 1/3 cup of sugar, and given I RARELY (if ever) have self rising flour on hand, I simply use 3 cups of regular flour, and 3 Tbsp + 1 1/2 tsp baking powder, and 1 Tbsp salt.   This bread is wicked good!!!