30 March 2020 Easy Recipe for Two Cookies

Easy Recipe for Two Cookies

March 30, 2020 By

Having a sweets craving but don’t want to be at home with a normal batch of cookies in fear you might have more than a couple? Here’s a super simple chocolate and butterscotch chip cookies that makes just two large cookies!

These will seems a bit strange as they’re more liquid (see photo below) than what we’re used to where cookie batter can be balled up and placed on a cookie sheet. Because the ‘batter’ is more liquid, be sure to space out the cookies on your cookie sheets as they get super large (and awesome) when they bake.

This time I used both chocolate and butterscotch chips, but you could easily use all chocolate chips.

Ingredients:

  • 2 Tbsp. butter
  • 1 Tbsp. granulated sugar
  • 2 Tbsp. brown sugar
  • Pinch of salt
  • 1/2 tsp. pure vanilla extract
  • 1 egg yolk
  • 1/4 cup of all-purpose flour
  • 1/4 tsp. baking soda
  • 2 Tbsp. semisweet chocolate chips
  • 1 Tbsp. butterscotch chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with foil or parchment paper. If using foil, coat with cooking spray.
  3. Heat the butter in the microwave until it just starts to melt and is softened – don’t let it bubble up.
  4. Add the white and brown sugars, the salt and the vanilla and blend well.
  5. Add the egg yolk and stir until well-incorporated.
  6. Add the flour and the baking soda and stir until just combined.
  7. Add the chips and stir until just incorporated.
  8. Scoup batter onto the baking sheets into two cookies.
  9. Bake for approximately 9 minutes, or until edges are golden brown.

Makes two large cookies.

Filed Under: American, Chocolate, Desserts Tagged With: ,
17 March 2020 Turn St Patrick’s Day Leftovers into Delicious New Dishes

Turn St Patrick’s Day Leftovers into Delicious New Dishes

March 17, 2020 By

The Shannon Rose Irish Pub has shared three fantastic recipes geared towards using up St Patrick’s Day leftovers and I’m dying to make them!!

The three recipes are:

  • Irish Soda Bread French Toast – a delicious twist on a classic dish for the morning after St. Patrick’s Day parties
  • Corned Beef Hash with Eggs – a popular brunch menu item, with an Irish spin
  • Reuben Fritters – a savory option you can sub in for leftover corned beef sandwiches
  • Irish Soda Bread Pudding – another Irish-inspiredtwist on a classic, this time in the form of a decadent dessert

Irish Soda Bread French Toast

Ingredients:

2 slices Irish Soda Bread

4 Tbsp French toast batter (see below)

4 Tbsp butter

3 strawberries, sliced thin

2 Tbsp caramel sauce

Powdered sugar, to taste

Directions:

  1. Preheat oven to 450 dev
  2. Heat the butter in a pan.
  3. Dip each slice of soda bread into the batter and place into the pan.
  4. Cook each side for 3 minutes, ensuring the color is golden brown.
  5. Remove from the pan and place into a 450-degree oven for 3 minutes. 
  6. Remove from oven and slice each piece at an angle. 
  7. Plate the French toast and top with strawberries, caramel, and powdered sugar.

French Toast Batter

Ingredients:

6 eggs

1 cup buttermilk

2 Tbsp sugar

1/2 Tbsp vanilla extract

Pinch sea salt

1/2 tsp cinnamon

Directions:

  1. Whisk all ingredients together.

Corned Beef Hash and Eggs

Ingredients:

Leftover corned beef

Home fries (cooked in advance)

1 tbsp butter

½ cup beef stock

Egg prepared to your liking

Chives for garnish

For the Hollandaise sauce:

½ lb salted butter

6 egg yolks

1 tsp lemon juice

1 tbsp of water

Salt and pepper

Directions:

  1. Make a simple Hollandaise sauce. Start by melting ½ lb of salted butter. Next whisk together 6 egg yolks with 1 tsp of lemon juice and 1 tbsp of water. Using a ladle slowly stream the melted butter into the egg mixture. It is super important that you whisk the mixture the entire time while adding the butter to prevent the sauce from breaking. Season with salt and pepper and hold at room temperature until needed.
  2. Chop up cooked corned beef into bite size pieces.
  3. Heat a pan on medium-high heat and add 1 tbsp of butter. Add the chopped corned beef and the prepared home fries and cook for 4 mins on 1 side. Flip the mixture and cook for an additional 3-4 minutes until well browned.
  4. Add a ½ cup of stock to the pan to make it sizzle (we use a homemade Guinness stock)
  5. Top the hash with an egg prepared to your liking. We suggest a preparation with a runny yolk like poached or sunny side up.
  6. Ladle the Hollandaise sauce over the eggs being sure to let it run onto the hash and top with fresh chopped chives.

Irish Soda Bread Pudding

Ingredients:

2 pounds Irish Soda Bread

6 eggs

1.5 cups sugar

2 cups heavy cream

2 cups milk

2 oz. Bailey’s Irish Cream

Directions:

  1. Cut Irish Soda Bread into 1″ cubes.
  2. In a mixing bowl, whisk together the remaining ingredients.
  3. Pour mixture over the soda bread and toss.
  4. Pour the mix into a greased 2-inch hotel pan and let sit overnight.
  5. Cover the pan with aluminum foil and bake at 300 degrees for 40 minutes.
  6. Turn the oven up to 350 degrees, remove the foil and bake for an additional 20 minutes until the top is golden brown.
  7. Remove from oven and let cool. 

Reuben Fritters

Ingredients:

1 pound cooked corned beef, roughly chopped

4 oz cream cheese

1/2 cup sauerkraut

5 Tbsp shredded swiss cheese

1/2 cup flour

6 eggs, beaten

1-¼ cups bread crumbs

Directions:

  1. Using a mixer combine the corned beef, cream cheese, sauerkraut, and swiss cheese.  Mix for 2 minutes.
  2. Portion out approximately 1.5 Tbsp. balls of the mix.
  3. Bread the fritters in the following order: roll in the flour, dip in the eggs, and lastly roll in the bread crumbs.
  4. Chill the fritters in the refrigerator.
  5. Place the fritters on a cookie sheet with a wire rack and place in a 450-degree oven.
  6. Cook for 25 minutes until the exterior is golden brown.
  7. Serve with a side of Thousand Island dressing for dipping!

With locations in Clifton and Ramsey, NJ, The Shannon Rose provides an authentic Irish experience by combining the design and décor of the Emerald Isle with a menu that blends Irish pub classics and new tavern favorites, always served with a side of Irish hospitality.

Filed Under: Irish Tagged With:
14 February 2020 Creamy Prosciutto and Tomato Pasta

Creamy Prosciutto and Tomato Pasta

February 14, 2020 By

This creamy prosciutto and tomato pasta was super easy to make and delicious. It was in my Blue Apron box this week and I keep thinking about it. My favorite part was the topping of the pasta with breadcrumbs toasted in brown butter – what’s not to like!? My second favorite part was the addition of rich pieces salty/porky prosciutto to the top of the warm pasta just before serving. This recipe is a winner on any weeknight as it’s fats to make but special enough to prepare on a weekend evening.

Ingredients:

  • 6 oz penne pasta
  • 2 Tbsp. butter
  • ¼ cup Panko breadcrumbs
  • 1 Tbsp. olive oil
  • 4 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. capers
  • ¼ tsp. crushed red pepper flakes
  • 1 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Mascarpone cheese
  • 3 oz Prosciutto, torn in bite-size pieces
Toasted Breadcrumbs; Mushrooms and Capers in Tomato Paste

Directions:

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1/2 cup pasta cooking water for step 4 then drain the pasta and reserve for later us.
  2. In a medium pan, heat the butter on medium-high until melted then cook, stirring constantly, 1 to 2 minutes or until the foam subsides and the butter is nutty and toasted in aroma. Add the breadcrumbs and season with a pinch of salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Rinse and wipe out the pan.
  3. In the pan used to make the breadcrumbs, heat the olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers and the red pepper flakes. Season with a pinch of salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.
  4. To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto and brown butter breadcrumbs.
Mushroom Tomato Sauce; Mascarpone To Pasta; Creamy Pasta

Serves two.

Filed Under: Entrees, Italian, Pasta, Pork Tagged With: , , , ,
10 January 2020 Jalapeno Popper Warm Dip

Jalapeno Popper Warm Dip

January 10, 2020 By

I love warm dips. They’re tasty and I like that serving them at a party brings everyone together. Over the holidays, my fabulous sister made this awesome warm dip that we crushed…..soooo good!

The dip follows the idea of a jalapeno popper but is placed in an oven-proof dish or in a bread bowl to bake to bubbly goodness. It’s spicy without being fiery and keeps you wanting more.  

Ingredients:

  • 8 ounces cream cheese, softened
  • 4-ounce can diced jalapeno peppers
  • 4-ounce can chopped green chilies
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Cheddar cheese (I used extra sharp)
  • 1 cup mayonnaise
  • Round sourdough loaf (optional)
  • ¼ cup seasoned bread crumbs

Directions:

  1. Preheat oven to 350 F. (could use the toaster oven too).
  2. In a large bowl mix together the cream cheese, jalapeños, chilies, Parmesan cheese, Cheddar cheese and mayonnaise.
  3. Take the round loaf of sourdough, slice off the top, scoop out the inside and set it aside.
  4. Spoon the jalapeno mixture into the bread loaf, or an oven-safe dish, and sprinkle breadcrumbs over top.
  5. Place the the bread loaf or the dish on a baking sheet and bake in the oven for 30-35 minutes, or until breadcrumbs are golden brown.

Serve with Ritz crackers, scoop tortilla chips and/or crudités vegetables.

Servings: 8-10.

Recipe inspired by this.

Filed Under: American, Appetizers, Cheese, Mexican, Snacks, Starters, Vegetarian Tagged With: , ,

Penne with Hot Italian Sausage and Arugula

January 4, 2020 By

Here’s another entry my growing list of “there’s nothing to eat in this house’ recipes. This is a one pot wonder (unless you want to boil the pasta in a separate pot while you make the rest of the recipe) – pasta recipe with Italian sausage and arugula.

The hot Italian sausage was sitting in my freezer so I thawed it in the morning and made this easy pasta dish for dinner, all in 20 minutes.

Don’t have penne pasta on hand? No worries, use any dry pasta you have in your pantry.

Ingredients:

  • ½ pound dry penne pasta (I LOVE Delverde pasta)
  • 1 Tbsp. salt (for pasta water)
  • ¼ cup olive oil
  • ½ tsp. each salt and black pepper
  • 4 links hot Italian sausage (could use mild if you don’t like hot), removed from the casings
  • 5-ounce bag of baby arugula
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 Tbsp. softened butter combined with 1 Tbsp. flour to make a paste (called beurre manié)
  • ¼ cup freshly-shaved (or grated) Parmesan cheese

Directions:

  1. In a large saucepan over high heat, bring water to a boil. Add the salt and pasta and cook one minute less than recommended on the pasta packaging. Drain and set aside.
  2. In the same pan, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the sausage and break down with a wooden spoon into bit-size chunks. Cook for 4 minutes, stirring occasionally.
  3. Add the arugula and cook until wilted, about 1 minute.
  4. Add the garlic and cook for 1 minute.
  5. Add the wine and broth and cook for 2 minutes, stirring occasionally.
  6. Add the beurre manié and stir into the sauce until slightly thickened, about 1 minute.
  7. Add the cooked pasta to the sauce and gently stir to coat. Continue cooking for 1 minute.
  8. Serve the pasta with the Parmesan.

Makes 2 servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , , ,
3 January 2020 Romanian Mici (Mititei)

Romanian Mici (Mititei)

January 3, 2020 By

Mici also known as Mititei (Romanian for “small ones”) is a Romanian dish of mini sausage-shaped grilled ground meat made from a mixture of beef, pork and sometimes lamb blended with various spices, including smoked paprika.

This recipe is from my friends Jeff and Iulia Orel. Iulia hails from Romania and her American husband, Jeff who’s a chef, has made it his mission to recreate and perfect the dish they’ve enjoyed while visiting Romania.

Jeff and Iulia Orel (Photo by Jeff & Iulia Orel)

Ingredients:

  • 1 ½ pounds ground beef
  • 1 ½ pounds ground pork butt
  • 2 tsp. sea salt
  • 2 tsp. white pepper
  • 2/3 tsp. smoked paprika
  • ¼ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. cimbru (use savory if cimbru is unavailable)
  • 3 tsp. garlic powder or 4 cloves minced into a paste
  • 100 ml sparkling water ( ½ cup)
  • 2 tsp. baking soda 
  • Raw Mici (Photo by Jeff & Iulia Orel)

Directions:

  1. In a mixing bowl, combine all ingredients except for the water and the baking soda. Mix thoroughly. Cover tightly, or vacuum seal and refrigerate for 24 hours to allow the mici to develop their distinct flavor.
  2. When you are ready to make the mici, build a fire and let it burn down to coals, no flames. Alternatively, preheat your grill to 500F.
  3. While the wood is burning down to hot coals, I make the mici.
  4. In a mixing bowl, add the mici mixture, the sparkling water and the baking soda and mix well with your hands until the mixture feels “sticky”. Jeff recommends using your hands, grabbing large handfuls and crushing them in your hands like you would to crush tomatoes.
  5. Line a baking sheet with aluminum foil, set aside.
  6. Get a bowl of cold water to wet your hands periodically if the meat becomes too sticky.
  7. Using a scale, weigh out the meat into 1 ¾ ounce portions (27 portions if you don’t have a scale) and roll them tightly into balls, like you would do with meatballs.
  8. Roll out each mici into cylinder shapes like mini sausages (refer to the above photo of raw mici as reference).
  9. After the coals are hot, lower the grate as low as possible. Having a spray bottle with water is a good idea in case of flares ups when grilling – flames would negatively impact the flavor and texture of the mici.
  10. Place the mici on the grill, the key is to not mess with these, let them form a light crust before you turn them. Flip them once during cooking and let them be. Grill until the internal temperature reaches 140-145F (we know it’s recommended for the temperature to reach 160F, but at that temp, the mici will be less juicy. Up to you!), 8-15 minutes. The mici should have an elastic texture when you squeeze them and they’re done.
Grilled Mici (Photo by Jeff & Iulia Orel)

Serve immediately!

Note: The mici are best if served with Hrean, a horseradish condiment but yellow mustard would also work. To make your own Hrean, microplane a 3″ piece of fresh horseradish into 1 ½ Tbsp. sour cream.

Yields: 27 mici, 1 ¾ ounce each

Cheers,

Veronique

Filed Under: Appetizers, Beef, Cuisine Type, Pork, Romanian, Snacks, Starters Tagged With: , , , , ,
5 November 2019 Cream of Vegetable Soup

Cream of Vegetable Soup

November 5, 2019 By

Soups are our thing at our home and I try to make a giant batch on Sundays to eat throughout the week. This week, I had a ton of vegetables left and tried to use them all in this delish and easy to make Cream of Vegetable Soup. It’s perfect for #MeatlessMonday or any old day where comfort in a bowl is needed.

I puréed this soup and ran it through a fine sieve to get a super smooth texture but sometime I just purée it in the blender to keep some texture. Up to you, what you’re in the mood for.

Note that when I’m sautéing the vegetables, prior to adding broth, I let them brown quite a bit to boost up the flavor and give the broth a rich look and earthy flavor.

Who else likes to eat soup out of a cup??!

cream of vegetable soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 pound button mushrooms, sliced
  • 2 garlic clove, minced
  • 1 tsp. each salt & pepper
  • ½ tsp. each turmeric, garlic powder, dried thyme, sage and paprika
  • 64 ounces low-sodium vegetable broth, preferably homemade
  • ½ cup heavy cream + 1 tsp corn starch combined and stirred well, optional
Vegetables Sauteing
Soup Simmering
Soup Going Through Sieve (Optional)
Finished Soup

Directions:

  1. In a heavy saucepan over medium-high heat, warm the oil then sauté the onion, carrots and celery for 5 minutes, stirring occasionally. Add the mushrooms, garlic and spices and cook an additional 5 minutes, stirring occasionally.
  2. Lower the heat to medium-low and add broth. Simmer, partially covered, for 45 minutes.
  3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and purée until smooth, about 1 minute. Pass the puréed soup through a fine sieve if you’d like ultra-smooth soup.
  4. Return the puréed soup to a clean saucepan and add the cream mixture, if using, and warm for 2 minutes until slightly thickened.
  5. To serve, ladle soup into cups or bowls.

Serves 4.

Filed Under: American, Mushrooms, Soups, Vegetables, Vegetarian Tagged With: , , , ,
28 October 2019 Easy One Pot Cheesy Baked Pasta

Easy One Pot Cheesy Baked Pasta

October 28, 2019 By

I love one pot/pan dishes. I especially love them when they’re as simple and delicious as this easy, cheesy pasta dish.

I had a lot of basil left from my summer crop, so I added a giant handful to my already basil-packed marinara sauce that I took out of the freezer for this purpose. I used Rigatoni by my favorite pasta company, Delverde, but ziti, penne or other pasta would be just fine.   

This is a perfect dish for on a busy #MeatlessMonday

Ingredients:

  • ½ pound rigatoni pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • ½ pound sliced fresh Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. In an oven-safe pot/pan, cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the diced Mozzarella to the pasta and stir to distribute evenly.
  5. Sprinkle the parmesan over the pasta then top with the sliced Mozzarella.
  6. Place the dish on a baking sheet to prevent oven drips and bake for 20 minutes. Turn the broil to high in the oven and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Vegetarian Tagged With: , , , ,

Easy Fluffy Pancakes

September 19, 2019 By

I have a few go-to pancake recipes like my World’s Easiest Pancake Recipe and my Basic Crepe Batter Recipe but another easy peasy fluffy pancake recipe is this one….it can be whipped up in mere moments and cooks up fluffy with some crispy edges (my favorite).

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 Tbsp. granulated sugar
  • 1 cup milk
  • 1 large egg
  • 2 Tbsp. butter, melted
  • ¼ cup vegetable oil (approximately) for frying the pancakes
  • Good quality butter and pure maple syrup for serving (not optional!)

Directions:

  1. In a small bowl, combine the flour, baking powder, salt and sugar.
  2. In another small bowl, whisk together the milk, egg and butter.
  3. Gently combine the dry and wet ingredients until just incorporated – don’t overmix.
  4. Heat a large skillet over medium-high heat and add a tablespoon of vegetable oil. Ladle about 3 tablespoons of batter onto skillet and cook until the surface of pancakes have some bubbles, around 1 minute (see photo below). Flip the pancake and cook another 90 seconds, or until browned. Continue the process until all the batter’s been used, wrapping cooked pancakes in foil until ready to eat.
  5. Serve with pats of butter and maple syrup.

Serves 4 healthy portions.

Filed Under: American, Breakfast Tagged With: , ,
3 September 2019 Grilled Paella

Grilled Paella

September 3, 2019 By

Paella, a traditional dish of Spain, is a favorite at my home in the summer time. The dish can feature a variety of proteins: seafood, fish, sausages, chicken….it’s very versatile.

With Lobster Tail Added

Since we’re huge fans of grilling, I’ve developed a fantastic paella version that I cook on my Weber charcoal grill with some wood chips for added smoky flavor.  

Don’t have chicken thighs but have chicken breasts? Don’t think twice, use what you have. Want to switch up mussels for clams, go ahead! Want to amp up the fish/seafood and skip the chicken and sausage….you get the gist, use what you’d like!

This version uses what we’ve come to like best. I cook the paella in my 12-inch cast iron pan and it’s the perfect size for two healthy eaters. This recipe can easily be doubled, just use a bigger pan.

Ingredients:

  • A handful of wood chips (Hickory is a good option), soaked in water for an hour
  • ¼  cup olive oil
  • ½ medium onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 pound boneless and skinless chicken thighs, cut into bite-sized pieces
  • 4 links of fresh Chorizo or Andouille, cut in ½ inch thick slices
  • 1 ½ cups short-grain rice, such as Calasparra or Bomba (could use Arborio in a bind)
  • ½ tsp. saffron
  • ½ tsp. each salt and pepper
  • 1 cup clam juice
  • 1 ½ cups seafood broth (could use chicken broth)
  • ½ cup dry white wine (if you prefer to omit the wine, replace with an additional ½ cup chicken broth)
  • ½ cup chopped tomatoes
  • 1 pound large shrimp, peeled, deveined, tails removed
  • Dozen mussels or littleneck clams, cleaned
  • ½ lemon
  • 1 Tbsp. chopped flat leaf parsley (optional)
Andouille Paella
Paella Rice and Onion

Directions:

  1. If using a charcoal grill, heat the briquettes until half are gray-ashy, then add wood chips (if using a gas grill, heat to medium).
  2. Place a 12-inch cast iron pan (or similar size paella pan) over the fire and warm for 2 minutes.
  3. Heat the olive oil then add the onion and cook until softened, about 4-5 minutes, stirring occasionally.
  4. Add the garlic to the onions and cook for a minute.
  5. Add the chicken thighs and the sausage stir then cover the grill and cook for 3 minutes, stirring to ensure even browning. Remove the chicken and sausage and wrap in foil to keep warm.
  6. Add the rice to the pan and stir to coat in the oil, then cook for 4 minutes, stirring occasionally.
  7. Add the saffron, the salt and the pepper and stir to combine. Return the chicken and the sausage to the pan then add the three liquids and the tomatoes and stir well to ensure any browned bits are picked up. Bring to a simmer and cook 15 minutes, covered, NOT stirring to help create the lovely crust on the bottom of the pan called Socarrat.
  8. Add the shrimp, cover the grill and cook for 3 minutes.
  9. Add the mussels/clams, hinge-side down in the rice, cover the grill and cook for 3 more minutes.
  10. Remove the pan from the heat, squeeze a half lemon over the paella and sprinkle some parsley, if using.

Serves two.

Filed Under: Chicken, Entrees, Fish, Seafood, Spanish Tagged With: , , , ,
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