Category Archives: Cook

by | April 20, 2012 · 8:00 am

The Perfect Bacon

For my meat-loving readers:

A few years ago, my mother-in-law gave me a tip for cooking bacon that has literally changed my kitchen life. I passed this tip along to family and friends who have, in turn, told me it has changed their lives as well. You may know this or already practice this wonderfully kept secret. If so, feel free to drool over the photos of bacon and move on. If not, pay close attention. Bacon will never be the same.

In the past, I would heat up the old skillet and toss raw bacon into the pan. On most occasions, I would either burn myself on the hot grease, get impatient and end up with soggy bacon and/or spend fifteen minutes scrubbing my stove top and countertop down. Not anymore.

Oven-Cooked Bacon

One package of thick sliced bacon
Aluminum foil

Line a rimmed baking sheet with aluminum foil. Place 6-8 pieces of thick sliced bacon on the baking sheet. Set your oven to 400 degrees and place the bacon in the oven while it is preheating. Cook for 14-16 minutes. Remove from oven and place bacon on a paper towel to remove excess grease.

The bacon will cook as the oven preheats. The grease stays right on the foil which can just be balled up and thrown away. The bacon turns out perfectly crispy, heated evenly throughout. Since you don’t have to wait for the oven to preheat, the bacon will be done before you know it!

Happy bacon eating!

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by | April 18, 2012 · 2:12 pm

Beef Taquitos

My family loves to have a hearty meal on Sunday and we often find ourselves craving Pot Roast, especially in the winter months.  We always seem to have lots of leftover roast and I wanted to create a recipe to use up the meat.  I made these one day and my husband was in love with them.  They are a quick and easy way to use up left over beef and also freeze very well.

Beef Taquitos

3 cups cooked and shredded Pot Roast, chopped into small pieces
1 tsp garlic powder
½ tsp cumin
½ tsp coriander
1 tsp chili powder
1 Tbsp fresh lime juice
1 ½ cups shredded mozzarella or pepper jack cheese
6 inch flour tortillas, about 15 or 20

Combine with left over beef roast with the seasonings and lime juice.  Mix in cheese until evenly distributed.

Place about ¼ to 1/3 cup of the mixture down the center of your tortilla.  Roll up and place seam side down on a baking sheet.  Mist with cooking spray or brush with olive oil and then sprinkle with kosher salt.

Bake at 425 for 15-20 minutes or until golden brown the filling is hot.

These also freeze very well.  Simply place taquitos in a freezer bag before misting with spray and baking.  When you would like to make them, just pull them out of the freezer mist with spray or brush with olive oil, salt and bake.   You might need to add a few extra minutes to the baking time, but the will come out of the oven incredibly delicious.

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by | April 16, 2012 · 7:35 am

Almond Poppyseed Quick Bread

My family has somewhat of an obsession with almond flavored foods. Breads, cheesecake, cookies…we find a way to sneak into all sorts of baked goods. This easy quick bread recipe lets almond be the star and can satisfy a morning sweet tooth or could even be served as a simple dessert. The mini loaves make a great gift for friends as well.

Almond Poppyseed Quick Bread
3 C flour
2 1/2 C sugar
1 1/2 C milk
3 eggs
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/3 C vegetable oil
1 1/2 Tbsp poppyseeds

Preheat oven to 350. In a large bowl, combine flour, sugar, salt, baking powder and poppyseeds with a whisk. Beat in milk, almond and vanilla. Beat in vegetable oil. Beat in eggs and mix well, for approximately 2 minutes. Pour batter into two greased loaf pans or 4-5 mini loaf pans. Bake regular loaves for 60-65 min or mini loaves for about 45 min. Let cool.

Glaze (optional)
1 C powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/4 C orange juice

In a small bowl, whisk together all ingredients. Drizzle glaze over top of loaves and let set for at least 1 hour before cutting.

Loaves can be wrapped in foil and placed in a zipper freezer bag and frozen if you don’t plan on eating them within a day or so.

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by | April 11, 2012 · 8:35 am

Apple Dumplings

If you have ever visited The Pioneer Woman’s webiste, then you know she whips up some pretty amazing and decadent dishes.  Her Apple Dumplings are one of my favorite recipes to make.  Then are so sweet, easy to make and use some surprising ingredients.  I like serving them for dessert with vanilla ice cream, but have been know to eat them for breakfast as well.

Apple Dumplings

2 sticks butter
1 tsp vanilla
1-1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew
Dash of Cinnamon

Grease a 9×13 pan and set aside. Peel, core and slice the apples into 8 slices each. Unroll the crescent rolls and wrap each apple lice slice in a crescent dough triangle and place in the prepared pan.

In a bowl, melt your butter and stir in sugar and vanilla. Mixture will remain grainy. Pour over top of the crescent wrapped apples. Pour the can of Mountain Dew all around and sprinkle with cinnamon. Place in 350 degree oven for 30 to 40 minutes.

I dare you to eat just one!

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by | April 9, 2012 · 7:56 am

Sausage Mushroom Strata

Since eggs go hand-in-hand with yesterday’s Easter holiday, it seemed timely to post about a family favorite egg dish, Sausage Egg Strata or “Egg Bake” as we called it as kids. This is a hearty, easy breakfast dish that easily serves a crowd. It’s prepared the night before and simply tossed in the oven, making it a good pick for family holiday events or brunches…which at my house usually involve a lot of last minute running around the Morning Of.

The Sausage Mushroom version is kind of “the original recipe” but we’ve subbed in various vegetables and breakfast meats over the years. Bacon and red peppers or ham and asparagus would be equally delicious combos!

Sausage Mushroom Strata
Serves 8-12
8-10 thick slices of good white bread, cubed
1 lb breakfast sausage links (or substitute ham steak, cubed), sliced into bite-size pieces
3/4 lb sharp cheddar cheese, shredded
1/2 onion, minced
1 pkg baby bella mushrooms, finely chopped (optional)
8 eggs
2 1/2 C milk
1 C half & half
2 tsp stone ground mustard or brown mustard
1/2 tsp kosher salt
4 Tbsp butter, thinly sliced
1/2 Tbsp worcestershire
1 1/2 tsp dill
1 tsp black pepper

Preheat oven to 325. Lightly grease a 9×13 glass baking pan with butter. Slice bread into small cubes, a bit larger than a dice. If using sausage links, cook links in a saute pan according to instructions on the package until links are cooked through and have a nice crisp crust. Slice each link into small pieces. If using ham steak, simply slice steak into small cubes.

Meanwhile, in a large bowl, beat together eggs, milk and half and half. Whisk in mustard, salt, worcestershire, dill and pepper. Set aside.

Spread bread cubes into greased pan. Mix in meat and smooth out to create an even layer of filling. Pour egg mixture over bread and meat. Top evenly with thin slices of butter. Cover and refrigerate overnight.

In the morning, let stand at room temp for 1 hour, then bake uncovered for 1 hour.

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by | April 6, 2012 · 8:00 am

Peep S’mores

As I told you last year, my family has a strange obsession with Peeps. These sugary, marshmallowy creatures always make their way into our home around the Easter holiday. The problem: nobody likes to eat them. Last year, in efforts to continue the Peep tradition, I made my own. This year, I embarked upon a Peep journey to use them for something else besides eating them straight out of the box. I had grand visions of a Peep topiary centerpiece for my Easter table. It is half finished and a bit lack luster, not good enough to share. For those of you disappointed, rest assured, I will perfect and post it for next year’s Easter season.

I was left with a box of purple bunnies that I did not know what to do with. Looking for a little after dinner sweet, I rounded up some of the candy in the house, along with my son’s favorite “grahams” to make a microwavable Peep S’more. Surprisingly delicious and super quick, it is a great way to get rid of those fluffy critters that seem to invade your home and have a hard time making their way to the trash.

Microwave Peep S’Mores
Graham Crackers
Peeps
Hershey Chocolate Bar, Hershey Kisses or Hershey Hugs

Crack the graham cracker in half. Place two squares of chocolate or four Kisses/Hugs (I used the white chocolate raspberry Hugs) on the graham cracker. Top with one Peep chick or two Peep bunnies. Place in microwave. Cook on high for 15 seconds. Rest for a few seconds to make sure the Peep doesn’t explode (almost learned that the hard way), cook for 15 more seconds. Place graham cracker on top and allow to sit for at least 30 seconds to let the chocolate melt.

Smash down and enjoy!

Wishing you a very blessed Easter!

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by | April 4, 2012 · 8:21 am

{Freezer Friendly Meals} Muffins and Treats

I have continued to make and freeze meals and treats in preparation for our little bundle of joy!  I know that Muffins aren’t necessarily the healthiest option for breakfast, but I wanted to have something prepared for those busy mornings or just for a quick treat.  I made 2 batches of my favorite muffins and froze them in storage bags for a breakfast on the go.  Almost any muffin recipe will work, but below are 2 of my favorite.

I first made and froze batch of Blueberry Muffins. I found the recipe off The Brown Eyed Baker’s blog and it has become a staple recipe in our family. They are truly one of the most amazing muffins you will ever make. You can find the recipe here.

Next, I whipped up a batch of my favorite basic banana muffins.  They are quick and easy to make and are moist and delicious.

Basic Banana Muffins

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 c. butter, softened
2 large eggs
1 1/2 cups mashed very ripe banana
1/3 cup plain or vanilla yogurt
1 tsp. vanilla extract

Preheat the oven to 350 and prepare a muffin tin with liners–you will make about 16 muffins.

Mix together the first 3 ingredients in a medium sized bowl and set aside. In a large bowl, mix together the sugar and the butter until smooth and creamy. Add the eggs, mixing after each addition until just combined. Finally, add the mashed bananas, yogurt and vanilla. Slowly add the flour mixture and mix until just combined.

Divide the batter evenly among 16 muffin tins (about 2/3 full). Bake for 23-28 minutes or until a cake tester comes out clean. Allow to cool for 10 minutes in the pan and then remove onto a cooling rack.

Let them cool completely then package in freezer bags.

I also like to make a batch of my favorite cookie dough and scoop it into a heavy duty freezer bag (I have found this recipe to be the best).  That way I can have homemade cookies in about 15 minutes without any of the mess.

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by | April 2, 2012 · 7:30 am

Byerly’s Wild Rice Soup

Maybe it’s the Minnesota in me but I have a soft spot for wild rice soups. Growing up we used to frequently have this homemade Wild Rice Soup, adapted from the cafe/deli version served at Twin Cities gourmet grocer, Byerly’s.

It came to me via my mom via her friend and I’ve slightly modified it to my liking so it’s strayed from the actual Byerly’s recipe I’m sure but it’s certainly a great stand in. It’s great for a hearty weekend supper or even a casual dinner party.

Byerly’s Wild Rice Soup
6 Tbsp butter
1/2 onion, minced
6-8 Tbsp flour
6 C low sodium chicken broth
4 C cooked wild rice
8 oz ham steak, minced
1 pkg mushrooms, chopped
1 C carrots, grated
1/2 C sliced almonds
2 C half & half (or 1 C half & half, 1 C milk)
4 Tbsp cooking sherry
2-3 tsp salt (to taste)

In a large pot, cook wild rice according to package instructions. Wild rice takes about 40-50 minutes to cook, so you’ll need to account for this time. Rice can be slightly al dente but should be mostly cooked.

In a stock pot, melt butter over medium heat and saute onion until onion is tender. Slowly whisk in flour to thicken, adding small amounts of the chicken broth if needed to create a thick roux and prevent from burning. Gradually add remaining stock, whisking until smooth. Stir in cooked rice, ham, mushrooms, carrots and almonds and bring to a boil. Season with salt, adding 1 tsp at a time until flavors pop. Simmer for 10 minutes. Add half & half and sherry and stir to combine. Season with additional salt if needed. Simmer for 1-2 hours.

Byerly's Wild Rice Soup

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by | March 28, 2012 · 8:54 am

Freezer Friendly Meals

I have always been a fan of freezer friendly meals.  On busy nights, there is nothing better than being able to pull a homemade meal out of the freezer and simply heat it up.  With a new baby on the way, I have started spending my weekends cooking and freezing meals and treats for those busy days and long nights ahead.

I prefer to freeze meals that are precooked and simply need to be reheated before serving.  One meal that I have found freezes and reheats very well is Slow Cooker Apricot Chicken.  It is a recipe that is easy to double and is also something that my whole family enjoys.  I also like to make a large batch of rice and freeze in individual bags to serve alongside the chicken.  That way, all I need to do is take about 10 minutes to reheat and make a vegetable or whip up a quick salad.

Another meal that I have found freezes well is meatloaf. I prefer to make smaller meatloaves that are just the right size for dinner for my family. You can really use any meatloaf recipe that you like, but my favorite is a very basic meatloaf with a hint of a surprising ingredient – brown sugar! This recipe can also easily be doubled.

Basic Meatloaf

1/2 cup milk
¾ cup cracker crumbs (I use saltine crackers)
½ cup ketchup
½ cup finely chopped onion
½ tsp black pepper
1 egg beaten
1-2 Tbsp Brown Sugar
1 lb lean ground beef

Mix all of the ingredients together in a bowl, leaving out the ground beef. Add the meat and mix with your hands until just combined. On a foil lined cookie sheet, shape the meat into 2 medium size loaves. Bake at 350 or for about 45-55 minutes until fully cooked. Top with ketchup for the last 10 minutes of cooking if desired.

Let the meatloaves cool and then wrap them in surran wrap, place them in a freezer safe bag and stick them in the freezer. When I am ready to use, I just thaw them overnight in the refrigerator and then reheat in the microwave or oven. I like to freeze mashed potatoes in separate bags for a quick and easy side. Again, just thaw overnight or pull right out of the freezer and reheat!

With a little planning, I was able to prepare 6 full meals for busy days ahead.  Next time you are taking time to cook a meal, considering doubling the recipe and freezing the leftovers for another day.  It is a small step that can save you a lot of time.

Stay tuned for other freezer friendly recipes!

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by | March 26, 2012 · 7:45 am

Buffalo Chicken Poppers with Avocado Blue Cheese Dip

God bless Pinterest. Over the weekend our neighbors put together a progressive dinner with “potluck style” apps. Since the apps were subbing for dinner, I wanted to make something that had a little heft to it but I don’t really make apps that often and didn’t have a go-to recipe in mind. I had recently run across this recipe for Buffalo Chicken Poppers from Iowa Girl Eats on Pinterest and thought it could be the perfect solution.

I used all the same ingredients as the original recipe but slightly tweaked the quantities and execution. Instead of cooking and cutting a chicken breast, I shredded up store-bought rotisserie chicken and mixed all of the filling elements together to cut down on prep time. I would do it that way again since it was not only easy and fast, but also made the filling extra creamy. The poppers were a gone in a flash and will definitely be made again!

Buffalo Chicken Poppers
makes 32 poppers
2 pkgs crescent rolls
3 1/2 C shredded rotisserie chicken or chicken breasts
1 8 oz pkg reduced fat cream cheese, softened
4 tsp ranch dressing mix powder
6 Tbsp Franks Red Hot buffalo wing sauce

Preheat oven to 375 and line two baking sheets with parchment paper.

In a large bowl, combine cream cheese and ranch dressing powder until well mixed. Mix in wing sauce. Remove meat from rotisserie, leaving skin and carcass behind. Shred chicken using two forks and transfer chicken to the bowl with the filling. Use a wooden spoon to mix chicken into filling so that it is evenly coated and mixture is creamy.

Roll out crescent rolls on the parchment paper. Slice the pre-sliced triangles in half so that you end up with 16 triangles on each baking sheet. With each triangle, use your fingers to gently spread the dough out a bit so that you have room for more filling. You may need to work in groups of 3-4 triangles. Scoop about 2 teaspoons of filling into the center of each triangle. Fold the corners of the triangle up to meet in the center and gently pinch together the seams between the points.

Once all poppers are formed, bake for 12-15 minutes or until golden brown. Serve with Avocado Blue Cheese Dip if desired.

Avocado Blue Cheese Dip
1 ripe avocado
1/2 C blue cheese dressing

Peel avocado and cut into small chunks in a small bowl. Add dressing. Use a hand mixer to cream together until avocado is mostly smooth. If you don’t have a hand mixer, simply mash well, however your dip will be a bit more chunky.


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