food

try this: apple cake

Melissa 1 Comment

Yesterday I made this Apple Cake recipe I snagged from my friend, Jen's blog, City Sweet.

It. Is. Fabulous. Make it. Now. Then mail me some, because I took mine to Bible Study and everyone gobbled it up!

Apple Cake

3 eggs
3/4 cup oil
1/4 cup applesauce
2 cups sugar
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
dash of ground cloves and ginger
3 cups finely chopped, peeled apples
Heat oven to 350 degrees. Grease and flour large bundt pan or 9"x13" cake pan. Beat eggs on high. Add oil, applesauce, sugar and vanilla. Sift together flour, baking soda, salt and spices. Add to first mixture. Quickly add chopped apples.
Bake 60 minutes. Let cool in bundt pan for 10 minutes then move to cooling rack. When completely cooled, dust with powdered sugar.
recipe origin: jen's mom

try this: some recipe links

Melissa

Instead of me posting a recipe today, I have a challenge for you.

What is your new favorite recipe you found on a blog?

Here's mine! Now, I haven't actually tried any of these yet, but they're on my list. Swear.

Roasted Vegetable Minestrone from Pioneer Woman

Curry Chicken Pot Pie from Musings of a Housewife

Apple Cake from City Sweet

Hearty Black Bean and Roasted Corn Soup from Momtrends

Barbeque Chicken Pizza from Busy Girl

 

try this: slow cooker beef and black bean chilli

Melissa 2 Comments

I've posted this recipe before, but I made it again this weekend and remembered how awesome it is! And it is super easy (just throw everything in the slow cooker and turn it on. No precooking). And its really inexpensive to make. My kids said "EWWW" at first because it doesn't look like our regular chili, so I called it "COWGIRL CHILI" and they gobbled it right up. *insert evil cackle*

Slow Cooker Beef and Black-Bean Chili

1 pound beef chuck, cut into 3/4-inch chunks
1 can (15 ounces) tomato puree
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced (I added more. Since you can never have too much garlic.)
3 tablespoons chili powder
Coarse salt and ground pepper
1/4 cup sour cream, for serving (or cheese or whatever you like)

In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). **I find it works best to cook on high for 4 hours and switch to low unti you're ready to eat.** Serve chili topped with sour cream and reserved onion.

 

recipe origin: Everyday Food

try this: penne with braised short ribs

Melissa 4 Comments

I saw Giada making this on Food Network the other day and immediately had to give it a try. It smelled so amazing – my husband walked in the door and said "WOW! What is THAT?" I put it on the table and the kids gave out a collective "Eww! That is that?" But they all ended up loving it! Ellie even had thirds. It was really easy — most of the work was in the afternoon, so getting dinner on the table was a snap!

Penne with Braised Short Ribs

  • 4 pounds beef short ribs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves garlic, coarsely chopped
  • 5 Roma tomatoes, cut into eighths
  • 1 cup red wine, such as Cabernet Sauvignon
  • 3 tablespoons Dijon mustard
  • 2 cups low-sodium beef broth
  • 1 pound penne pasta
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

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 the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

recipe orgin: Giada at Home

try this: slow-cooked beef minestrone

Melissa 2 Comments

This soup is dinner tonight! It takes a little but of prep-time, but if you do it the night before, you can just throw everything in the slow cooker and you'll be ready to go that morning.

12349 Slow-Cooked Beef Minestrone

1   pkg (about 1.6 lbs) Boneless Beef Chuck Roast, cut into 1-inch cubes
Wegmans Pan Searing Flour
2   Tbsp Wegmans Pure Olive Oil
1   pkg (16 oz) Food You Feel Good About Cleaned & Cut Minestrone Soup Vegetables
Salt and pepper
1   carton (32 oz) Food You Feel Good About Beef Culinary Stock
1   can (14.5 oz) Wegmans Italian-Style Diced Tomatoes
1   pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
1/2   cup dry Italian Classics Ditalini Soup Pasta
1   can (15.5 oz) Italian Classics Garbanzo Beans, drained and rinsed
1   pkg (6 oz) Food You Feel Good About Baby Spinach

You'll Need: 6-8 qt slow cooker, large braising pan

  1. Dust beef with pan-searing flour; pat off excess.
  2. Heat oil in large braising pan on MEDIUM-HIGH until oil faintly smokes. Add beef; sear 10 min until all sides are paper-bag brown.
  3. Transfer beef to slow cooker; don't discard pan drippings. Add vegetables to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker.
  4. Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2-6 hours on HIGH or 8-10 hours on LOW.
  5. Add dry pasta and beans 30 minutes before end of cooking on HIGH (45 minutes before end of cooking on LOW).
  6. Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min.

recipe origin: wegmans.com (photo: wegmans.com)

try this: Citrus Cooler Margarita

Melissa 1 Comment

Last week, I headed up to New Jersey with Shannon and Zareen to join in Ladies Night In with Chef Marcela. It was an absolute blast and Chef Marcela was absolutely darling. She made some absolutly DEVINE Mexican food (which I'll be sharing soon – no worries) and as the evening was hosted by Sauza Tequila, there were some killer drinks! Here are my two favorites:

Citrus Cooler Margarita

Serves 6

The perfect way to combine tequila and wine. The wine makes the tequila taste so fruity. It is irresistible!

Ingredients:

1/2 part white wine
1 part limeade
1 part lemon lime soda
1/2 part Sauza Tequila Blanco

Method of Preparation:

Combine all ingredients in a pitcher. Mix well. Serve cold or iced.

***
Warm Winter Margarita
Serves 4
Perfect for a cold day. This drink is full of flavor and makes the tequila blend smoothly.

Ingredients:
28 oz apple juice
1 cinnamon stick
2 cups dried fruit of your choice
2 tbs granulated sugar
6 oz Sauza Tequila Blanco

Method of Preparation:
Combine apple juice and cinnamon in a heavy pot. Bring to a boil, reduce heat, and
simmer for 10 minutes. Remove cinnamon stick carefully. Add sugar, dried fruit, and
tequila. Mix well. Serve warm.

try this: amazing rice krispies treats

Melissa 1 Comment

I made a TON of these for the bake sale at Ellie's school and they were one of the first things to sell out. These are huge and will remind you of the ones sold at Starbucks! Seriously YUMMY!

Amazing Rice Krispies Treats

6 tbsp unsalted butter
8 cups miniature marshmellows
12 cups Rice Krispies
1/2 – 3/4 cups miniature marshmallows

1. Melt the butter in a large saucepan over low heat. Add 8 cups of miniature marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispie cereal and stir until well coated. Add additional miniature marshmellows and stir in.

3.  Using a spatula sprayed with Pam or wax paper, press mixture into a 9x13x2 pan sprayed with Pam. (Pan will be FULL!) Let cool. Then cut into large squares.

try this: amazing burgers

Melissa 4 Comments

In honor of spring, we broke out the grill the other day and made these babies. Oh, YUM!!!!

Amazing Burgers
DSC_0037-1 
good burgers (we love the 'pub burgers' sold at Acme, but this is a great recipe to make your own)
cheese (provolone or blue cheese)
lettuce
tomato
pickles (these are the best!)
carmelized onions
mushrooms sauteed in olive oil and a splash of wine
avacados
thick cut bacon (thick cut is worth it. oh, yes.)
good hamburger buns, toasted
whatever else floats your boat

Eat at your own risk.
DSC_0044-1

try this: roasted leg of lamb

Melissa 1 Comment

I know I've posted this one before, but this is such a great dish for Easter dinner! You will not be sorry!

Herb-Roasted Leg of Lamb

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Preheat the oven to 450 degrees F. Place the
oven rack in the lower third of the oven so the lamb will sit in the
middle of the oven.

Peel 6 of the cloves
of garlic and place them in the bowl of a food processor fitted with
the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon
pepper, and butter. Process until the garlic and rosemary are finely
minced. Thoroughly coat the top and sides of the lamb with the rosemary
mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss
the potatoes and remaining unpeeled garlic in a bowl with the olive oil
and sprinkle with salt. Place in the bottom of a large roasting pan.
Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2
hours, or until the internal temperature of the lamb is 135 degrees
(rare) or 145 degrees (medium). Remove from the oven and put the lamb
on a platter; cover tightly with aluminum foil. Allow the lamb to rest
for about 20 minutes. Slice and serve with the potatoes.

recipe origin: Barefoot Contessa Family Style

try this: fruit cobbler

Melissa 2 Comments

You can really use any fruit to make this cobbler – blueberries or blackberries are my favorite or apples are always yummy! I made this up by combining two recipes, so sorry for how imprecise it is!

DSC_0822-1 Fruit Cobbler

topping:

2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 1/4 cup heavy cream

fruit:
2 cups blueberries, blackberries, other fruit
1/3 cup sugar
1/4 cup flour

Make the topping: Whisk together dry ingredients, then add heavy cream and mix until moist.
Make the fruit: In an 8×8 baking pan (or equivalent – I use a 12-inch oval baking dish), toss fruit with sugar and flour. (Add 1/4 tsp cinnamon if using apples. And adjust sugar based on tartness of the fruit you are using.) Use your fingers to crumble topping on top of fruit. Sprinkle with sugar, if desired.
Bake at 375 degrees for 45 minutes, or until topping is lightly browned and juices have thickened slightly.