Category Archives: Cook

by | May 4, 2011 · 8:07 am

Butternut Squash Ravioli

While digging through my freezer the other day, I came across some pureed butternut squash that I made and froze last fall.  It has almost been 6 months, so I needed to use it up!  I got an idea to try and recreate one of my favorite Milwaukee dishes, Butternut Squash Ravioli from the amazing restaurant La Merenda.  They are tender, sweet ravioli topped with melted butter and a crushed, crunchy almond cookie.

I love the taste of simple, pureed butternut squash, so I wanted to keep the filling basic so the squash would be the standout flavor.  I decided to try out wonton wrappers instead of fresh pasta, which worked very well.

Warning:  This recipe is incredibly delicious but quite time consuming!  It took me about 1 1/2 hours from start to finish.  I will say that I think the outcome is worth the effort, but this is not a 30 minute meal!

Butternut Squash Ravioli

1 cup pureed butternut squash (I roasted mine and blended it with a small amount of water to reach a good consistency)
1/4 cup ricotta cheese
2-3 tablespoons fresh grated Parmesan
dash of nutmeg
1 egg
1/3 cup butter
1 package wonton wrappers
1 almond biscotti, crushed

Start by making the filling.  Blend the pureed squash with the ricotta and Parmesan cheese.  Mix in a tiny bit of nutmeg and then place in the refrigerator to allow it to cool down.

Place  your chilled wonton sheets on a cutting board and cut into a circle either by using a biscuit cutter or top of a wine glass or mug as your guide, cut out about  36-48 evenly shaped circles.  Set aside.

In  a seperate small bowl, whisk the egg.  Also, grab a cookie sheet and generously sprinkle with corn starch.  This will prevent the ravioli from sticking to the cookie sheet.

Now, you are finally ready to assemble your ravioli.  Start with one circle and place a small teaspoon sized dollop of the butternut squash mixture in the center leaving a good boarder around the edge.  Be sure not to overfill or you might have a hard time sealing them.  Dip your finger in the egg and completely coat the outside boarder.  Top with another circle and press all edges until the ravioli is sealed.  Then, with the edge of a spoon, go around the ravioli, pressing down to be sure they are sealed up tight.  (This will help prevent them from opening when they are placed in the boiling water.)

Continue this process until you have used up all of the squash mixture.

Bring a large pot of water to a boil.  In a separate pan, melt 1 /3 cup of butter and allow it to slightly brown, being careful not to let it burn.

Once your water has reached a rapid boil, gently place your ravioli one at a time.  I only boiled about 5 at a time to prevent them from sticking together.  (Tip: Gently stir once you place the ravioli into the water to ensure that they do not float to the bottom.  If this happens, they might stick and possibly burst open.)  Watch carefully, after about 3 minutes they will begin to float to the top.  Once this happens, they are done.  Take out each ravioli with a slotted spoon and place directly into the melted butter.

You can either let them all sit in the butter and soak it up, or dip them in the butter and place in a serving dish.  If you do not dip them in butter the ravioli will stick together and will be difficult to separate.

Continue this process until all of the ravioli are cooked.  Plate and top with the crushed almond biscotti.

One bite and I was in heaven, the delicate wonton wrappers really allowed the butternut squash to shine in this recipe and the addition of brown butter just enhanced the flavor.  The best part is the crunch of the biscotti, it adds just a tiny bit of sweetness.

Now, I am sure some of you are wondering why I spent all that time cutting circles out of the wonton wrappers.  I did some trial and error with this to see which shape would cook up the best.

First I tried to leave them whole, but the ravioli seemed a bit too large and were much more delicate, making them prone to breaking while in the boiling water.

I also made triangle shaped ravioli, leaving the wonton sheets whole and just folding them in half.  This worked pretty well too, but I just preferred the round shape.

My whole family ate these up and enjoyed every bite.  They all agreed that they are definitely worth the effort.

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by | May 2, 2011 · 8:14 am

Huevos Rancheros & Cinco de Mayo Ideas

In honor of Cinco de Mayo this week, I’m mixing it up from the popular taco-enchilada cycle with Huevos Rancheros.  You’ll see a variety of ways out there to make huevos rancheros but mine was inspired by a tasty brunch that I had at Milwaukee’s The Eatery on Farwell several months ago. After eating their version I kept craving it and had to recreate it. It won over the hubs and is now on regular rotation both as a quick weeknight dinner and a Sunday breakfast at our house.

Since you assemble each plate separately, it makes it easy to adjust egg preferences based on individual needs/tastes and allow each person to top the dish with the condiments of their choice. Usually I prefer poached eggs since the oozing centers mix with the cheese sauce into creamy awesomeness but since I’ve been pregnant I’ve been scrambling my portion instead. The recipe is for two but can be easily increased to serve more.

Huevos Rancheros for Two
4 tostada shells
4 eggs (poached, over-easy or scrambled)
1/2 lb ground chorizo
homemade or store bought pico de gallo
1 avocado, sliced
cheese sauce
hot sauce

Cheese Sauce
2 Tbsp butter
2 Tbsp flour
1 C shredded cheddar or mexican cheese blend
1/3+ C milk
2 Tbsp half & half
pinch of salt
* note: Cheese and liquid measures are approximate. Simply add more in little bits to reach desired consistency.

NOTE: You’ll be using multiple burners on your stove at once and as with most egg dishes, this moves fast so getting your ingredients prepped first is key.

Place two tostadas (or hard taco shells broken in two) on each plate and set aside. Slice avocado and prepare pico de gallo and set aside. In a saute pan, begin cooking chorizo over medium heat. Continue cooking chorizo while you work on other components, about 7-8 minutes.

In a small sauce pan, melt 2 Tbsp butter over medium-low heat. Whisk in flour to create a roux. Gradually whisk in half and half and half of the milk, whisking out any chunks of flour. Stir in cheese and let melt, stirring occasionally for 3-5 minutes. Whisk in additional milk of mixture is too thick to get a smooth, semi-thick and creamy sauce or whisk in more cheese if mixture is runny. Dust lightly with salt and whisk well. Keep on low heat, stirring occasionally, until eggs are cooked.

For scrambled eggs: As your chorizo and cheese begins to cook, crack eggs into a small bowl and add a splash of milk. Whisk well. Add 1/2 Tbsp butter to a non-stick pan over medium heat. Once melted and pan is hot, pour in egg mixture. Stir occasionally, scraping pan to fluff and scramble eggs until eggs are cooked and fluffy, about 3-5 minutes. Sprinkle lightly with salt and pepper.
For poached eggs: We use this odd Depression-era egg pan of my husband’s but here is an easy picture tutorial to get it right without a special pan.

Top tostadas with chorizo and eggs. Layer on avocado and pico. Drizzle with cheese sauce and hot sauce. Serve immediately.

Looking for other dishes with a Latin vibe?  Check out our:
Easy Chicken Enchiladas
Southwestern BBQ Ranch Salad
Mexican Street Corn
All-Star Chorizo Burritos
Slow Cooked Pork Tacos with Jicama Slaw
Corn Salsa
Mojito Cupcakes
Sangria
Watermelon Margaritas and more Margaritas
The Perfect Mojito

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by | April 27, 2011 · 8:25 am

Miss Amy Muffins

This recipe was passed down to me from my good friend’s mom.  I have the best memories of making these growing up in their kitchen and eating them immediately after rolling them in sugar.  I am sure we would eat more than we would put on the plate.

Miss Amy Muffins are a mildly sweet muffin that is rolled in melted butter and then in sugar.  They almost taste like a mini churro and are amazing.  This recipe makes about 2 dozen mini muffins, and I bet they won’t last more than 1 day in your house!

Miss Amy Muffins
1/3 cup softened butter
1/2 cup sugar
1 egg
1  1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla

Topping:
1/2 cup sugar
1/2 teaspoon cinnamon

1 stick melted butter, in a separate bowl

Preheat oven to 350.  Cream butter and sugar then beat in the egg.  Sift the dry ingredients and add alternately with milk to the butter mixture.  Finally, add the vanilla.

Grease a 24 cup mini muffin tin and evenly fill with the batter.  Bake at 350 for 20-30 minutes.

While the muffins bake, mix 1/2 cup sugar with 1/2 teaspoon cinnamon.  In a saucepan, melt 1 stick of butter.

Remove the muffins from the oven and remove from the tin once they are cool enough to handle, but still warm.  Roll each muffin in the melted butter and then in the cinnamon sugar.

These are delicious warm or cold, but are heavenly if you eat them right out of the oven.

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by | April 26, 2011 · 6:25 am

Sun-dried Tomato, Basil & Goat Cheese Stuffed Turkey Breast

Living with an avid outdoorsman, I’m constantly challenged to find new recipes for the wild game and fish that appear on my kitchen counter. Last weekend, it was wild turkey. Since wild turkey is super lean, making it easy to overcook, I decided to try stuffing it with a creamy spread to help retain moisture and add tons of big flavors. While I would definitely recommend turkey breasts for this (you can find them at many grocery stores), you could use chicken if you wanted and adjust the grilling time. The super easy goat cheese spread would also be delicious as a topping for crackers or crostini!
stuffed wild turkey breast

Sun-dried Tomato, Basil & Goat Cheese Stuffed Turkey Breast
1 large turkey breast or 2 large chicken breasts
3 oz reduced fat cream cheese
3 oz goat cheese
4-5 sun-dried tomatoes, chopped
5-6 large basil leaves, chopped
salt & pepper
1 Tbsp olive oil
kitchen twine

Use a spoon to mash together cream cheese and goat cheese. Chop sun-dried tomatoes into small pieces. Chop basil. Mix tomatoes and basil into cheese mixture until evenly distributed.
sun-dried tomato, basil and goat cheese spread
Butterfly breast length-wise down the thickest part of the breast, taking care to only slice about 3/4 of the way through the breast. Pry open and use a meat mallet to pound breast until it is evenly thin all over, about 1/4″ thick. Spread cheese mixture evenly over the center of the breast.
butterflied turkey breast
Cut 4-5 pieces of kitchen twine. Carefully roll breast and secure roll with twine. Rub outside of roll lightly with olive oil and season with kosher salt and ground pepper.

Heat grill to 350 degrees. Grill breast for 35-45 minutes, depending on the size and thickness of the turkey breast. Begin with about 8 minutes per side, rotating the roll 4-5 times during the grilling process. (NOTE: chicken breasts would only take about 20-25 minutes) Check roll with a meat thermometer periodically, cooking until it reads 155 degrees and let the roll rest until it reads 160 degrees. Remove kitchen twine and slice to serve.
goat cheese, sundried tomato and basil stuffed turkey

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by | April 22, 2011 · 9:52 am

Homemade Peeps

It is a long standing joke in my family: we can all expect Peeps at Easter, even though most of us do not like them. I am among the “not-so-fond of the sugar marshmallowy creatures” group, and am especially not a part of the “open the package to get them stale and eat them in a few weeks” group. I do, however, love sugar and marshmallows. So this year, I boldly went where no woman of my family has gone before. Homemade Peeps.

These Easter treats are really just homemade raspberry marshmallows with a little extra decorating. I used to be quite scared of any recipe that called for a candy thermometer, but I am not sure why. It is really very easy as long as you are not distracted. They make a great gift and would look pretty in all colors in an Easter basket.

Raspberry Marshmallows

non-stick cooking spray
2 envelopes unflavored gelatin
3/4 C cold water
2/3 C light corn syrup
1/3 C refrigerated egg white product
1/4 tsp salt
2 tsp raspberry extract
Food coloring (I used Wilton gel in Rose)
2/3 C powdered sugar
3 TBSP cornstarch
6 oz white baking chocolate
colored sanding sugar

Lightly coat an 8×8 baking dish with cooking spray. Cut parchment paper and line the bottom. Coat parchment paper with spray. Set aside.

In a large metal or glass bowl, add gelatin to 1/2 C of cold water. Mix and set aside.

In a large saucepan, stir together 1/2 C cold water, 1 3/4 C of sugar and corn syrup. Stir together and bring to a boil over medium-high heat. Clip a candy thermometer to the side of the pan, cook without stirring until mixture reaches hard-ball stage or 260 degrees. Remove from heat and add to gelatin mixture. Stir well to combine. The mixture will foam.

In a large mixing bowl, beat egg whites and salt with an electric mixer on high speed until foamy. Slowly add remaining 1/4 C of sugar until stiff peaks form, about 4 minutes. Beat in raspberry extract, one teaspoon at a time. With the mixer still on high speed, very gradually pour gelatin mixture into egg white mixture. Mix until thick, about 5-7 minutes. Gently dab a spoon into the gel coloring. Carefully dab the coloring at the edges of the mixture, allowing it to pick up and mix the color into the batter. Continue until desired color is reached.

Quickly pour mixture into prepared dish. Cover the top of the marshmallow mix with another piece of sprayed parchment paper. Allow to sit for one to two hours or until firm.

Remove parchment from the marshmallows. In a small bowl, combine powdered sugar and cornstarch. Sprinkle a quarter of the mixture evenly over a large cutting board. Sprinkle another quarter of the mixture on top of the marshmallows and pour the rest of the mixture into a large sealable plastic bag.

Cut marshmallows into desired sizes using a sharp knife that has been held under hot water. Place the marshmallows in the bag and coat with mixture.

Line two baking pans with parchment paper. On stovetop, melt white chocolate. Pour into small bowl. Dip tip of marshmallow into the white chocolate and sprinkle sanding sugar on top. Lay on baking pan. Cool in refrigerator for 30 minutes to harden chocolate. Serve immediately, or keep in airtight container in refrigerator.

I have many plans for homemade marshmallows in the future that may or may not include things like rootbeer extract, graham cracker crumbs and vanilla bean. Those are my kind of peeps.

And for a bit more fun, check out this Peep Show.

Happy Earth Day and a blessed Easter to all!

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by | April 20, 2011 · 8:23 am

Mashed Potato Bar

I love hosting dinner parties.  I am not sure why, but my husband and I just love having friends over and feeding them!  While I do love the company and enjoy cooking, one thing I do not like about hosting a dinner party is that fact that I spend so much time in the kitchen preparing the food and not enough time sitting around the table with my guests.

Last week we had 2 couples over for dinner along with all of their children (4 kids under 4!).  I wanted to come up with a meal that everyone would enjoy so I put together a mashed potato bar.  It was a huge hit and was really minimal work and preparation.

I provided 2 kinds of potatoes, mashed and baked.  Then, I made a few different toppings: broccoli and cheese, barbecue pulled pork and sauteed mushrooms along with grated cheese, sour cream and crumbled bacon.  I also served a green salad and bread sticks on the side.

Guests loaded on the toppings and had fun making their own creations.

The best part about this kind of meal is that you can cater it to your own tastes.  Try topping your potatoes with shredded chicken, grilled veggies or your favorite chili.  The options are endless!

What is your go-to dinner party meal?

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by | April 19, 2011 · 7:53 am

Strawberry White Chocolate Cupcakes

Last weekend I made these pretty, spring-y Strawberry White Chocolate Cupcakes for my sister-in-law’s baby shower where they got rave reviews. They feel quite elegant making them a great dessert for a shower, luncheon or even a cocktail party.
strawberry white chocolate cupcakes

Strawberry White Chocolate Cupcakes
Strawberry Cupcakes
1 1/2 C self-rising flour
1 1/4 C all-purpose flour
1 C butter
2 C sugar
1 tsp vanilla
4 eggs
3/4 C pureed strawberries
1/4 C half & half

Strawberry Filling
1 C pureed strawberries (approx 2/3 pint)
1/4 C sugar
1 Tbsp lemon juice
1 Tbsp cornstarch

White Chocolate Cream Cheese Frosting
8 oz reduced fat cream cheese (room temp!)
6 Tbsp butter (room temp!)
2-3 C powdered sugar
1 tsp vanilla
1-2 Tbsp half and half
8 oz white chocolate

For cupcakes, preheat oven to 350. Combine flours in a small bowl and set aside. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time and beat in vanilla. Puree strawberries in a small food processor or blender and transfer to a glass measuring cup to get the right amount. Pour half and half into the measuring cup to equal one cup total and mix well. Alternately add one-third of flours and one-third of strawberry mixture, beating well after each addition until all ingredients have been added. Spoon mixture into lined muffin pans, filling each cup 3/4 full. Bake for 24-26 minutes for large cupcakes or 17-20 minutes for standard cupcakes. Let cool completely before filling or frosting.

strawberries in a bowl

For filling, puree strawberries and transfer to a small sauce pan. Over medium heat, whisk in sugar, lemon juice and cornstarch. Cook for about 10-13 minutes, stirring occasionally until mixture is moderately thickened – more like a jam. Refridgerate for about an hour until cool.

To fill cupcakes, use a paring knife to carve “cones” out of the center of each cupcake, going about half way down the cupcake. Remove the cone and trim off 2/3 of it so that only a thin cap of cake remains. Spoon filling into the hole and place the cake cap back on top.

For frosting, begin by melting white chocolate in a double boiler until melted but just warm. (Don’t have a double boiler? I just used a Pyrex bowl fitted on top of a large sauce pan containing about 1 1/2 C water). In a large bowl, beat together room temperature butter and cream cheese until well combined. Beat in vanilla. Beat in powdered sugar, one cup at a time until mixture is moderately sweet. Let chocolate cool just slightly but not so much that it begins to harden. Pour into frosting and beat well on high. Beat in additional powdered sugar if mixture is not sweet enough or half and half to get a creamier consistency. Warning: The white chocolate may clump slightly in the frosting. Beat really well to minimize them, however they’re not that noticeable once you’ve frosted the cakes. Frost cupcakes to cover the filling hole and top with a sliced strawberry for garnish.

cupcake close up

Makes 15 Texas size cupcakes or about 30 standard cupcakes.

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by | April 13, 2011 · 8:16 am

Toasted Ham and Cheese Sandwiches with Onion and Poppyseed Butter

While growing up, these ooey gooey sandwiches were a weeknight staple.  The secret is the butter that is spread on both sides of the bread.  It melts into the cheese and gives the sandwiches a ton of flavor.  Serve with a fresh salad and you have a weeknight dinner that is on the table in 20 minutes.

Toasted Ham and Cheese Sandwiches

6 onion rolls
shaved ham
12 thin slices of Swiss cheese
1 stick of butter, softened
1/4 cup thinly diced or grated onion
2 Tbsp poppy seeds
2 Tbsp mustard

Create the butter mixture by mixing the grated onion, poppy seeds and mustard into the softened butter.

Split your rolls and place, face up, on a large cookie sheet.  Spread a thin layer of the butter mixture on each side followed by a slice of swiss cheese on each side.  Top with Ham.

Bake at 350 for 10-15 minutes or until the cheese is melted and the roll is toasted.

These may sound like your everyday toasted sandwich, but don’t be fooled!  These ham and cheese melts pack lots of flavor and are filling enough for dinner.

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by | April 8, 2011 · 8:19 am

{Haute Pie} Amaretto Apple & Peach Skillet Pie

A fun new tool joined my kitchen arsenal this Christmas: a cast iron skillet. So far, I have not been disappointed with the meals I have cooked up in this wonderful beast of a pan. I had to try to make something sweet after trying a few savory dishes. Naturally, I made a pie.

This apple and peach pie, laced with a little amaretto, is the perfect transition from winter to spring.

Amaretto Apple and Peach Skillet Pie

4-5 apples, peeled, cored and sliced (I used Gala)
3-4 peaches, peeled, pitted and sliced
2 TBSP cornstarch
1/3 C. sugar, plus more for sprinkling
1/4 tsp. salt
1/2 TBSP cinnamon
2 TBSP unsalted butter
1/4 C Amaretto liquor
1 refrigerated pie crust, or homemade pie dough
1 egg, beaten

Preheat oven to 400 degrees. In a large mixing bowl, mix apples and peaches. Softly stir in cornstarch, sugar, salt and cinnamon. In a cast iron skillet over medium high heat, melt butter. Add apple and peach mixture and stir. Pour in amaretto. Heat through until liquid reduces, about 3 minutes. Remove from heat. Place pie crust over top of the skillet, molding the dough to the apple and peach mixture. Brush egg lightly over the pie crust. Sprinkle with a few pinches of sugar. Bake for 35-38 minutes or until golden brown.

Cut or scoop pie out of pan. Serve warm, topped with cool whip or vanilla ice cream.

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by | April 1, 2011 · 7:46 am

The Art of Toddler Food: Breakfast Time

Baby food days are in the past. I now face a pint-sized man who creates a challenge much larger than himself. Meal time.

I’ve been working eagerly to develop meals and snacks our whole family can eat, while staying in the parameters of what Lincoln is able to chew with the few teeth he has. It can’t be too spicy, too crunchy, to hard, to messy or too bold.

For years, my go-to breakfast has been Quaker instant oatmeal. It was always easy to bring to work and eat at my desk. But as Lincoln started to transition from baby food to the real thing, he wanted to eat my oatmeal with me. I realized after days of hunger pangs by 9 a.m. that the half bowl of oatmeal I was eating would no longer cut it. I didn’t want to waste a whole packet on Lincoln, so I started making my own. And I tell you this: I will never go back!

After a few days of practice, I finally had my recipe for banana bread oatmeal. Making homemade oatmeal takes much less time than I previously thought. This recipe is quick, easy and healthy. We both gobble it up!

Banana Bread Oatmeal
makes 2 servings

1 1/4 C milk (whole, 2% or skim)
2 TBSP light brown sugar
1 whole banana, mashed
1 tsp vanilla
1 C old-fashioned oats
1/4 C chopped walnuts (adults only)

In a small sauce pan, mix together milk, brown sugar, vanilla and mashed bananas. Heat through to a low boil. Reduce to medium heat. Stir in oats, continuing until oats soften. If using regular old-fashioned oats, heat for approximately 3 minutes. If using quick oats, one minute will do. Remove from heat and serve. Top adult servings with chopped walnuts.

I’ve tried many variations on this recipe that are equally as tasty, depending on your mood:

Add one tablespoon peanut butter
Substitute vanilla with almond extract
Substitute one tablespoon of brown sugar with a drizzle of maple syrup
Substitute banana with 1/2 C natural applesauce

Whether this is for you, your toddler, or both, I think you’ll find it a nice way to start the day!

What do you feed your tiny tot for breakfast?

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