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Showing posts from March, 2013

Magic Lemon Meringue Pie

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If you've figured anything out about me, I don't bake. My mother doesn't bake, my sister doesn't bake, and I don't bake. So now that I'm a big, bad holiday hostess, this poses a bit of a problem. My sister and I decided that maybe we should try our hand at baking this year, and so we dared to go the meringue route. 
This is a true Easter dessert, was one of Nanny McPhee's favorites, and so I wanted to bring it into my Easter tradition. The pie itself didn't scare me (until we started making it), it was the meringue that was giving me anxiety... but somehow I made it happen. 
Of course, I got it on the second try - I have this problem that I don't always read a recipe and so I dumped the eggs, cream of tartar AND sugar all into the bowl and mixed feverishly, to no avail. It never peaked. Read the directions and realized, the sugar comes second. Eureeka! It worked. We had peaks. And we had a delicious little meringue. (dancing around the kitchen not …

Candied Bacon

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Make this. 
Sweet, salty, bacon-y goodness. 
That is all.

The Recipe Recipe courtesy of : Aarti Sequeira
Ingredients: 10 strips thick-cut bacon About 1/4 cup brown sugar
Instructions: Preheat oven to 400 degrees.Lay strips of bacon on a cookie sheet that is covered in aluminum foil. Bake for 6-8 minutes. (Aarti suggests putting a cooling rack on the cookie sheet and laying bacon onto that. Judging by the amount of grease that was left on the cookie sheet after cook-time, I would say that is probably a great idea to crisp up the bacon)Sprinkle each strip with brown sugar, and bake another 6-8 minutes, until the sugar melts and caramelizes. Make sure they don't burn - there is a fine line. After cook time, let the bacon stand to solidify a bit.

Anytime Potatoes (Hash brown casserole)

When I made the decision to do "Brinner" for Easter, my family and I sat around in my parents' living room discussing my ideas on what I planned to have. We chatted about a variety of options and then I was informed that I would be making this hash brown casserole. Apparently, everyone in the royal family had already tasted the amazingness of this dish, and so there were no ifs, ands, or buts about it. When my mother handed me the little piece of paper with the recipe on it, I 100% agreed. 
Now that I've made it, and eaten it, and enjoyed it, I am sold that these truly are "anytime" potatoes. 
The Recipe Recipe courtesy of: my mother
Ingredients: 40 oz frozen shredded hash browns 1/3 cup chopped onions 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese 1/2 tsp each salt and pepper 1 (10 3/4 oz) can of cream of chicken soup 1/2 cup butter (1 stick)
Instructions: Preheat oven to 450 degrees. In a 13x9 baking dish (sprayed with cooking spray) combi…

Brunch Stuffed Peppers

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These sound a little weird from the get-go, but they are worth it. Essentially, it's like a little quiche inside a pepper. They're colorful, and delicious, but actually pretty filling. If you don't like peppers, they're probably not for you, but other than those weirdos in my family, I think this was a crowd pleaser. 

The Recipe Recipe courtesy of Paula Deen
Ingredients: 4 yellow bell peppers (I doubled the recipe, and used 4 orange bell peppers too) 1 cup frozen shredded hash browns, thawed 1/2 (16-oz) package bacon, cooked and crumbled (I used sweet Italian sausage instead of bacon) 3 large eggs 3/4 cup shredded Cheddar-Monterey Jack cheese blend (I might suggest a little more cheese) 3/4 cup whole milk 1/2 cup biscuit mix (I used heart-healthy Bisquick) 1/4 cup sour cream 2 Tbl chopped green onion 1/2 tsp salt 1/4 tsp ground black pepper
Instructions: Preheat oven to 350.Remove the top 1/2-inch of each pepper and discard the tops/seeds. Arrange the peppers, cut side up…

Baked French Toast with homemade Raspberry Syrup

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This french toast is a slam dunk. Super easy, made casserole style. Huge hit with the fam. The original recipe is a Paula Deen recipe that I came across on TFN. I love looking at recipes online because I can read reviews and learn from the success/failure of others. Luckily this had a ton of reviews, and so I was able to make some alterations and I was really thankful for the feedback because the few changes I made, made this french toast come out just right. 
Paula also suggests a sticky-sweet praline topping (info for that can be found by following the link below, y'all). I chose to go a different route and make a homemade raspberry syrup, and serve with fresh berries and whipped cream.  The Recipe Original recipe courtesy of: Paula Deen
Ingredients:
1 loaf Challah bread (original recipe calls for 1-2 loaf French bread)
8 large eggs
2 cups half and half
1 cup milk (I used whole milk because I needed it for other recipes, but reviews suggested low-fat)
2 Tbl sugar
1 tsp vanilla ex…

Corned Beef & Cabbage

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The Recipe Recipe courtesy of:  Kathleen McPhee (and I use the word "recipe" pretty loosely here) Ingredients:
Corned beef
10 pounds of potatoes (10 lbs?! Ok, slight exaggeration)
Carrots
Few heads of cabbage
You will also need: humungo boiling pot, a lot 'o water, and probably a Guinness to sip on whilst cooking

Instructions:
Boil all ingredients together for appx 3 hours.

Make your own | Pizza Pie!

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So I am 100% a pizza lover. That's amore, right there. Pizza, however, does not love me... well not my waistline anyways. (and no, don't judge me on the fact that I had Pepe's yesterday...) And while I love most pizza places equally, there are a few pizza pies that make me drool and that the thought of them alone makes my tastebuds pop. Before I go into the tasty (and relatively healthy) pizzas that tt and I make at home, let's countdown my 5 most favorite pizzas of all time:
5. Joey Garlic's, Newington, CT | BROCCOLI RABE AND SAUSAGE This is a white pizza with mozzarella, broccoli rabe, sausage, garlic, romano, hot cherry peppers and EVOO and it is worth every glorious calorie. Most of the time, tt and I will order the Gary & Mary's Garden pizza which is loaded up with amazing veggies. But when we want to splurge a little, we go for the broccoli rabe and sausage. It is seriously out of this world
www.joeygarlics.com/
4. Madison's, Albany, NY | CHICKE…

Muffuletta Olive Salad Recipe

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The Recipe Recipe Courtesy of ~ Nola Cuisine Ingredients: 1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Extra Virgin Olive Oil about 1 – 1 1/2 Cups

Instructions:
Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with: Extra Virgin Olive Oil Put into a bowl or jar, cover and let the flavors marry for about one week.