I am joining Finding Joy in My Kitchen's Countdown to 2011. Today I am posting some of the main dishes we tried.
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Countdown to 2011: Soups
I am joining Finding Joy in My Kitchen in the Countdown to 2011! Here are some soup recipes that we tried and loved.
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Countdown to 2011: Breakfast
I am joining Finding Joy in My Kitchen: Breakfasts. Here are some of the breakfast recipes that I posted over the past year.
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Countdown to 2011: Breads
I am participating in Finding Joy in My Kitchen's Countdown to 2011. Today is bread recipes. Here some that I made this year.
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Linked To:
Must Try Tuesday: December 21, 2010
Kayotic Kitchen
Photo by Kayotic Kitchen
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Creatively Domestic
Photo by Creatively Domestic
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Recipe Shoebox
Photo by Recipe Shoebox
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Braciola
I find it really difficult to not say Braciola in a heavy Italian accent while using a hand gesture. Anyway, Braciola is a southern Italian dish that refers to a dish where a slice of meat is topped with different ingredients, rolled up and baked. This is easy to make and pretty economical, especially for entertaining, but it does take a while to cook. This is so the meat can become super tender. This recipe is courtesy of Giada de Laurentiis. It uses flank steak, which is baked and basted in marinara sauce. I made it for my annual get together with my closest and dearest friends. It is great dish for the holidays.
Ingredients:
2/3 cup grated Pecorino Romano cheese
1/3 cup grated Provolone cheese
1/2 cup dried Italian-style bread crumbs
2 Tbsps. chopped fresh Italian parsley
1 garlic clove, minced
4 Tbsps. olive oil
1 flank steak
1 tsp sea salt (I used Kosher)
1 tsp freshly ground black pepper
kitchen twine
1 cup dry white wine
3 and 1/4 cups marinara sauce (See the recipe here.)
In a medium bowl, stir the cheeses, bread crumbs, parsley and garlic to blend. Stir in 2 tablespoons of olive oil, and set aside. Lay the flank steak flat on the work surface, and sprinkle with 1/2 teaspoon each of salt and pepper. Sprinkle the bread-crumb mixture evently over the steak to cover the top evenly.
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Ingredients:
2/3 cup grated Pecorino Romano cheese
1/3 cup grated Provolone cheese
1/2 cup dried Italian-style bread crumbs
2 Tbsps. chopped fresh Italian parsley
1 garlic clove, minced
4 Tbsps. olive oil
1 flank steak
1 tsp sea salt (I used Kosher)
1 tsp freshly ground black pepper
kitchen twine
1 cup dry white wine
3 and 1/4 cups marinara sauce (See the recipe here.)
In a medium bowl, stir the cheeses, bread crumbs, parsley and garlic to blend. Stir in 2 tablespoons of olive oil, and set aside. Lay the flank steak flat on the work surface, and sprinkle with 1/2 teaspoon each of salt and pepper. Sprinkle the bread-crumb mixture evently over the steak to cover the top evenly.
Starting at one short end, roll up the steak as for a jelly roll and enclose the filling completely. (Some might fall out. It's ok.) Using kitchen twine, tie the steak roll to secure. Sprinkle the braciola with the remaining salt and pepper.
Preheat the oven to 350 degrees. In a large, heavy, oven proof frying pan, heat the remaining 2 tablespoons of oil over a medium flame. Add the braciola and cook until brown on all sides, about 8 minutes. Add the wine and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake, turning the braciola and basting with the sauce every 30 minutes, until the meat is almost tender, about 1 and half hours. Uncover and continue baking until the meat is tender, about 30 minutes longer. (I doubled the recipe so I transferred the meat and sauce from the frying pan to a roasting pan.)
Remove the braciola from the sauce. Using a large, sharp knife, remove the kitchen twine and cut the braciola crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Cran-Pistachio Cookies
I found a bunch of easy and festive Christmas cookie recipes on the Betty Crocker Web site. The best part about these is that they start with BC's sugar cookie mix as a base and then you just add some other ingredients. These stood out to me because my mom loves anything with pistachios, so I made some of these for her. I, of course, saved some for myself as well.
Ingredients:
1 pouch (1 lb, 1.5 oz) Betty Crocker sugar cookie mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
2 eggs
1 cup dry-roasted salted pistachios, chopped ( I used my trusty baby food processor and pulsed until chopped a little bit)
1/2 cup dried cranberries, chopped
Preheat oven to 350 degrees. Line cookies sheets with parchment paper. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and egss until soft dough forms. Add pistachios and cranberries; mix well.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on cookie sheet. Press with fingers to slightly flatten.
Bake 9-11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Store tightly covered at room temperature.
Makes about 48 cookies.
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Ingredients:
1 pouch (1 lb, 1.5 oz) Betty Crocker sugar cookie mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
2 eggs
1 cup dry-roasted salted pistachios, chopped ( I used my trusty baby food processor and pulsed until chopped a little bit)
1/2 cup dried cranberries, chopped
Preheat oven to 350 degrees. Line cookies sheets with parchment paper. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and egss until soft dough forms. Add pistachios and cranberries; mix well.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on cookie sheet. Press with fingers to slightly flatten.
Bake 9-11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Store tightly covered at room temperature.
Makes about 48 cookies.
Peanut Butter Blossoms
Snickerdoodles are my favorite Christmas cookie, maybe my favorite cookie, period, however, these might be my second favorite.
Ingredients:
1 bag Hershey's Kisses Chocolates
1 stick of unsalted butter, softened at room temperature
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsps milk
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar for rolling the cookies
Preheat oven to 375 degrees. Unwrap the Kisses. Line baking sheets with parchment paper.
Beat butter and peanut butter in large bowl until well blended. Add the granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt in a bowl; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press a kiss into the center of each cookie, cookie will crack around the edges. Remove the cookies to a wire rack to cool completely.
Makes about 4 dozen cookies.
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Ingredients:
1 bag Hershey's Kisses Chocolates
1 stick of unsalted butter, softened at room temperature
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsps milk
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar for rolling the cookies
Preheat oven to 375 degrees. Unwrap the Kisses. Line baking sheets with parchment paper.
Beat butter and peanut butter in large bowl until well blended. Add the granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt in a bowl; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press a kiss into the center of each cookie, cookie will crack around the edges. Remove the cookies to a wire rack to cool completely.
Makes about 4 dozen cookies.
Recipe: White Sandwich Bread for the Bread Machine
After doing our moldy bread science project last month, I realized that I needed to make a change. It took over two weeks for a speck of mold to grow on our commercially made bread. While that sounds great, if you stop to think about it, maybe not so much. It means that the bread has so many chemicals to prevent mold. Do I really want that many chemicals in the babies? I don't think so! So, I made it my personal quest to find a bread that was quick, soft and tasty and would be a great replacement. After several attempts, I believe I have accomplished the mission. This bread is so simple to make and after it bakes it is so soft. The perfect sandwich bread, toast bread or whatever bread. The texture is light and the crust is soft. My family loves the taste which I consider a win-win.
Now, if you have been making bread in a bread machine, the traditional method is to put all of your wet ingredients in first, then the dry and lastly the yeast so it does not touch the liquid. In this recipe, you proof the yeast first and then add the rest of the ingredients. Don't be afraid! Trust me on this. You will love the results. I also make my bread on the dough cycle and then after the cycle is finished, I knead it a couple of times and then put it in my bread pan for it final rise. Then I bake it off at 350 degrees for about 15 minutes or until golden brown. If you don't want to go through the extra steps of baking it outside your bread maker then just put it on your white or basic cycle and wait for the wonderful smell of yummy goodness to fill your house.
Enjoy!
White Sandwich Bread
1 cup warm water
2 tbsp sugar
2 1/2 tsp yeast
1/4 cup oil
3 cups bread flour
1 1/2 tsp salt
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for about 10 minutes. Add the oil, flour and salt to the yeast mixture. Select basic or white bread setting.
NOTE: You may also use the dough cycle. Once the cycle is complete, remove dough and knead a few times then place in bread pan. Allow to rise about an inch above the rim of the baking pan. Bake at 350 degrees for about 15 minutes or until golden brown.
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Recipe: Cheddar Cheese Soup
It was actually cold enough last week for us to have not one, but TWO nights of soups. Can you believe it? There was much excitement in our house...lol! This recipe is a favorite. Who doesn't love cheese and more cheese? Certainly not us. This is a quick and easy soup that comes together in a cinch. It takes more time to grate the cheese than it does to make the soup. And it is smooth as velvet and has the most delicious cheese flavor. Bonus: No need for Velveeta! This makes a small pot so I always double the recipe because my family eats it up.
Enjoy!
Creamy Cheddar Cheese Soup
1 onion, finely diced
3 tbsp butter
3 tbsp AP flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1 1/2 cups cheddar cheese, grated
salt and pepper, to taste
1/2 cup green onions, optional
crumbled bacon, optional
In a saucepan, saute onion in butter until translucent, about 5 minutes. Blend in flour. Add stock and cream, whisking to break up any flour lumps. Cook until thick. Add cheese and stir until melted. Salt and pepper to taste. Add garnish such as green onions and bacon.
Linked To:
Party Ideas: School Christmas Party
This year I am planning the holiday party for my oldest daughter's classroom. This is our first year at the school and they do things a bit differently than we have done at any of our previous schools. We are doing the party during their lunch so we need a meal and some craft or games as well. I love themes. I thought a "Let it Snow" theme would be cute especially because we are in Texas and today it is 78 degrees outside. Snow at Christmas is not typical here.
Here are some ideas I have come across. I have a few treats of my own that I am going to try and will share those with you later.
Enjoy the inspiration!
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Here are some ideas I have come across. I have a few treats of my own that I am going to try and will share those with you later.
Enjoy the inspiration!
Photo by BH&G
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This Chick Cooks
Photo by This Chick Cooks
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From Apples to Zucchini
Photo by Apples to Zucchini
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Crazy Domestic
Photo by Crazy Domestic
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Our Best Bites
Photo by Our Best Bites
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Recipe Shoebox
Photo by Recipe Shoebox
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Must Try Tuesday: December 14, 2010
Yummy! That is all I can say about all of the recipes that have been floating around the blog this past week. My mouth was watering over some of the creative desserts that I saw. I am going to be busy this week making some of these for my family and friends.
Enjoy!
Caramel Crack
Siggy Spice
Photo by Siggy Spice
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Prudence Pennywise
Photo by Prudence Pennywise
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Peppermint Plum
Photo by Peppermint Plum
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Brown Eyed Baker
Photo by Brown Eyed Baker
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