Wednesday, February 25, 2015

Roasted Cauliflower & White Cheddar Soup

Cauliflower is so cool now. I mean, for a vegetable that used to not be the cool kid, it certainly has turned its life around.


Just ask Pinterest. There you can find cauliflower-turned-pizza-crust. Or cauliflower that supposedly tastes exactly like rice! Allegedly.

Well, I made some soup with the vegetable. And it was really good.  I think it was good because I roasted the cauliflower.

I. Love. Roasted. Vegetables.

All of them.  Well, most of them.  Like roasted Brussels sprouts. We're really into those right now.


Anyway, this soup was really good. It doesn't boast any absurd claims, like a chocolate chip cookie made from cauliflower or anything. But that's okay. It just is a soup made with cauliflower, some other veggies, and finished with some half-and-half and cheese. Believe it or not, it was very delicious.

Oh, and I used fat-free half & half.  Whatever the heck that is.

I must say, though…not bad, my friends. Not bad.

Roasted Cauliflower & White Cheddar Soup
Adapted from Cooking Classy

1 head cauliflower
2 T olive oil
1/2 tsp salt
1/2 tsp pepper
4 T butter
2 stalks celery, chopped
2 carrots, chopped or shredded
1 onion, chopped
3 cloves garlic, minced
Heaping 1/4 cup flour
1 tsp salt
1/2 tsp pepper
3 cups chicken stock
2 cups milk (I used 1 cup fat-free half-and-half)
10 oz. white cheddar cheese, shredded

Break apart the cauliflower into florets, trimming the hard part of the stem off and discarding.  Spread the florets on a baking sheet and toss with the olive oil and salt and pepper. Roast in a 425 degree oven for about 20-25 minutes until it is tender and has some brown edges.

Meanwhile, heat the butter in a large pot. Add the celery, carrots and onion. Sauté for about 10 minutes over medium heat, stirring frequently, until tender. Add the garlic and cook another minute. Sprinkle the flour on top and stir, cooking for a minute. Add the salt & pepper.  Whisk in the chicken stock and bring to a boil. Simmer for about 5-10 minutes, stirring often.

Remove from the heat and add the roasted cauliflower, milk & cheddar. Stir to combine and to melt the cheese.

You can puree this soup for a finer texture. I used a hand blender and pulsed just a few times to break up some of the chunks but I didn't want it pureed into a smooth texture. It is also good just the way it is!

Sunday, February 22, 2015

Green Chile Egg Puff

I had to take an egg casserole to MOPS last week. I needed something different.

So I consulted my friend Pinterest.  And this is what I found.


I made it. I took it to my friends. I liked it. They liked it.

I'll make it again.

You already know my philosophy regarding any recipe containing a pound of cheese.

I'm too tired to say anything else right now.

Green Chile Egg Puff
Adapted from Smell Good Kitchen

12 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
16 oz. small curd cottage cheese
1/2 stick (4 T) butter, melted & cooled
1 lb Monterey Jack cheese, shredded (this is 4 cups shredded; I have also used a combo of Pepper Jack/regular Monterey Jack)
8 oz. can chopped green chiles

Crack the eggs in a large bowl.  Whisk in the remaining ingredients and stir until combined.  Pour into a greased 9x13 casserole dish and bake in a 350 degree oven for about 35 minutes until set when you jiggle the dish.

Friday, January 23, 2015

Hot Corn Dip

This is Pioneer Woman's invention.  I just made it and added my own little twists to it to make it a little spicier.


People can't stop eating this dip.  Myself included.  It's creamy, spicy, sweet from the onions and peppers and cheesy.

And you eat it with chips. Maybe you should make it for the Super Bowl.

If you're into that kind of thing.

Hot Corn Dip
Adapted from Pioneer Woman

2 T butter
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 4 oz. cans chopped green chiles
16 oz. frozen corn
8 oz. jalapeño cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
8 oz. Monterey Jack cheese, shredded
8 oz. Pepper Jack cheese, shredded

In a medium skillet over high heat (I like to use an iron skillet for this), melt the butter and saute the onion and both peppers.  You want the veggies to get nice and caramelized with flavor - it really makes a difference in the dip.  Add the garlic and green chiles and cook for another minute.  Add the corn and stir until thawed.  Remove from the heat and stir in the cream cheese, mayonnaise, sour cream and Monterey jack cheese.  Pour into a greased 8x8 casserole dish and top with the Pepper Jack.  Bake in a 350 degree oven for 30-45 minutes until bubbly.  Serve with tortilla chips or Fritos scoops.

Tuesday, January 20, 2015

Amaretto Pound Cake

I made this last month for our annual cousin gathering.  Yesterday my cousin reminded me that I still hadn't posted the recipe...

So here ya go.


My hairdresser was sweet enough to share this recipe with me a few years ago, and I love it.  She said it's an old Southern Living recipe that she's been making for years, and she passed it along to me.

The cake is simple to make and unbelievably moist.  I must say that my cousins loved it.

Amaretto Pound Cake

1 box yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup water
1/2 cup oil
4 eggs
3/4 cup amaretto liqueur
1/4 tsp almond extract

6 T amaretto liqueur
1 cup powdered sugar

Mix together ingredients for cake.  Mix for about a minute until completely combined.  Pour into a well-greased bunt pan.  Bake in a 350 degree oven for about 45 minutes until a toothpick inserted comes out clean or with a few crumbs sticking to it.

Whisk together the glaze ingredients.  Use a toothpick (or the tines of a fork) to poke holes in the cake while it's still in the pan.  Pour the glaze on top.  Let the cake sit for 2 hours in the pan before inverting on a cake stand.  Cool completely before slicing.

Tuesday, December 16, 2014

Spinach Italian Chicken Pasta

Well it's only been 2 months since my last post!  It's been about that long since I made something good for dinner.

You think I'm joking.  I have, however, done other things.  I'm not sure exactly what, but surely I've done something in the last two months.

Anyway.  This pasta.  For dinner.  Like, tonight.


It was awesome.  My husband said it should be on the menu at an Italian restaurant.  My kids scarfed it down. (This is actually news because my kids do not love food mixed together.  As in, they want food to stay with its own kind.  As in, they love spinach, tomatoes, chicken, pasta and cheese, but don't let it touch.  Sometimes I go with this.  Sometimes I tell them to get over it and eat dinner and say thank you mama for dinner.)

I got the idea from a recipe on Pinterest, naturally.  But I deviated from the original a bit.  I thought it might be a bit dry if I baked it, so I just served it as a "skillet."  As Sunny Anderson would say, it's a "one pan plan, man."

There's only one picture of this meal.  If I described what was going on under my feet while I made this skillet and snapped this one lone picture, you'd be impressed that I cooked anything.

At least, I was impressed that I cooked anything last night.  It's WILD here!

Spinach Italian Chicken Pasta
Adapted from Key Ingredient

8 oz. penne pasta, cooked and drained (this is about 2 cups uncooked)
1 onion, chopped
1 T butter
2 cloves garlic
10 oz. package frozen chopped spinach
8 oz. chive & onion cream cheese
15 oz. Italian-style diced tomatoes
2-3 cups cooked chicken (I used a rotisserie chicken)
1 cup milk
8 oz. mozzarella cheese, shredded (about 2 cups shredded)
1/2 tsp salt
1/2 tsp pepper

Cook the penne in salted boiling water (always heavily salt your pasta water!).  Meanwhile, melt the butter in a large skillet.  Saute the onion over medium-high heat for several minutes until tender.  Add the garlic and spinach.  Stir until the spinach is thawed.  Add the cream cheese and stir until creamy and melty. Add the tomatoes, chicken and milk.  Turn the heat to low.  Season with salt and pepper.  Stir in half of the cheese and the cooked pasta.

Sprinkle the remaining cheese on top and cover.  When the cheese is melted, it's ready!

*If using raw chicken, just saute it with the onion and proceed.

Wednesday, October 15, 2014

Sloppy Joes

I saw Pioneer Woman at the Kentucky Proud Food Show on Saturday in Rupp Arena!  It was awesome.


She's so...normal.  And that's why she's been so successful.  She's a normal mom that makes really good food for her really large family.  And she lives on the largest cattle ranch in Oklahoma.


It was so fun to see her in person!  She didn't make these sloppy joes on Saturday but she did make her Pots de Creme (which I will be trying in the near future!).

But these sloppy joes were on my mind since I just saw her on Saturday. And this is basically her recipe, so I thought I'd share it with you.


Just brown some ground beef (sometimes I use half ground turkey, half ground chuck) with onions and green pepper (I used bell peppers from my dad's garden), add a whole bunch of spices and ketsup and let it simmer.

And by all means, serve it on slider buns with yellow mustard and pickles.  And if you're my kid, you get cantaloupe and green beans to go with it.


Deliciously yummy.  Here ya go.

Sloppy Joes (PW Style)
Adapted from Pioneer Woman

2 lbs ground chuck (can also use 1/2 ground turkey and half ground chuck)
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, minced
1 1/2 cups ketsup
2 T tomato paste
1 cup water
2 T Worcestershire sauce
2 T brown sugar
1 1/2 tsp salt
1 tsp pepper
A few dashes of hot sauce (I go easy so my kids will eat it!)
1 T dijon mustard
1 T chili powder
1/2 tsp cinnamon

Add the chuck, onion and bell pepper to a large pan and cook, stirring it to break up the beef.  Drain the fat.  Add the garlic and remaining ingredients and simmer for about 20 minutes.  Serve on buns.  This freezes really well and the leftovers are even better the second time around.

Tuesday, September 23, 2014

Chocolate Sheet Cake

This is a recipe from my childhood.  This chocolate sheet cake was my birthday cake every year.  And I do mean every year. I love it.


Lots of people have this recipe (or a version of it), but this is really the best version out there.  It combines butter and oil for the best flavor/moistness combo.


It's seriously the most moist delicious chocolate cake I've ever had.


One more thing: leftovers in the morning with coffee.  Awesome.


Chocolate Sheet Cake

2 cups flour
2 cups sugar
1 stick butter
4 T cocoa powder
1 cup water
1/2 cup oil
1 tsp soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Icing:
1 stick butter
3 T cocoa powder
5 T milk
1 pound powdered sugar
1 tsp vanilla

In a large bowl, whisk together the flour and sugar.

In a pot on medium heat, bring to a boil the butter, 4 T cocoa powder, water and oil.  Whisk to combine.  As soon as it boils, pour it into the flour/sugar mixture and combine slightly - don't completely incorporate it but just enough so that the mixture is just warm (not hot).

Add the soda, buttermilk, eggs & vanilla and mix completely.

Pour onto a greased 10x15 cookie sheet/baking pan) and bake in a 350 degree oven for 15-18 minutes, until just set in the middle.  A toothpick inserted in the middle should have just a few crumbs sticking to it.

While the cake bakes, make the icing.  In a pot over medium heat, bring to a boil the butter, cocoa & milk.  As soon as it boils, remove it from the heat and add the powdered sugar and vanilla.  Beat with a hand mixer or a whisk until it is smooth.

When the cake comes out of the oven, cool for just a couple of minutes before adding the icing.  The icing will set up and harden slightly as it cools.  Cool completely and serve!

Monday, July 28, 2014

Bakery Blueberry Muffins

Hands down, these are some of the best blueberry muffins I've ever eaten.  Moist does not even begin to describe these babies.  They're dense and moist and really more like cake.


Cake for breakfast!  I'm all about it.


Frozen blueberries work fabulously in these muffins.  The only thing you should NOT do is overmix the batter.  And don't overbake them.


You know. The usual.

They're just really good.  I think it's the sour cream.  It makes the batter super-thick and just amazing.  You'll think you went to a bakery for these.

Bakery Blueberry Muffins
Adapted from Kelsey Nixon

1/4 cup oil
3/4 cup sour cream
3/4 cup sugar
1 egg
Juice & zest of one lemon
1 tsp lemon extract
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup blueberries (fresh or frozen)

Whisk together the oil, sour cream, sugar, egg, lemon zest & juice, lemon extract & vanilla extract.  Use a spatula and fold in the remaining ingredients.  Don't overmix the batter.

Spray a 6-count muffin tin with nonstick baking spray.  Use a large ice cream scoop to scoop the batter into the muffin tin.  The muffins will be very full.  Bake in a 350 degree oven for about 20 minutes, until just set (the tops should spring back when you press lightly).

Thursday, July 24, 2014

Strawberry Shortcake Cake

It's been so long since I've been on here that I'm not even sure where to begin!  The last recipe I posted was a strawberry cake.  And this...well, this is a Strawberry Shortcake Cake.  I made it for my oldest's birthday!  Three months ago.


Once again, where is my life going.


I have a few random pictures of this cake, but the point is that it's really yummy.  And you can't use too many strawberries.  It's inspired by a Paula Deen recipe, but I tripled the amount of strawberries she called for.


Telling you what.  Can't use too many strawberries.  Especially when they're in season.


Oh!  And did you want to see Bitty?  She's almost two months old, y'all.  Oh the sweetness.


Strawberry Shortcake Cake
Inspired by Paula Deen

1/2 of a homemade poundcake (I used a basic recipe), sliced thin
3 lbs. strawberries, hulled and sliced
1 large box vanilla instant pudding mix
1 1/2 cups milk
14 oz. can sweetened condensed milk
1 tsp vanilla extract
12 oz. container Cool Whip

Whisk together the pudding mix and milk.  Whisk in the sweetened condensed milk and the vanilla.  Use a spatula to fold in the Cool Whip.

Place a layer of poundcake on the bottom of a 9x13 baking dish.  Evenly layer strawberries on top.  Spread about half of the Cool Whip mixture on top.  Repeat the layers, ending with the Cool Whip mixture.  Cover and place in the refrigerator until completely chilled.

Thursday, June 26, 2014

Fresh Strawberry Bundt Cake

A month ago today I birthed this real, live Bitty Baby.


How has it been a month already???  Where is my life going.  While we opted not to find out the gender of our baby, we were all sure she was a boy.  So we didn't try too hard to come up with a girl's name.  Until Levi came out a girl.  It took us a little while to decide on a name - not just any name, but the right name.  The perfect name.


She is an amazing, precious part of our family, and we are so thankful!  All of us...and her big brother is especially pleased with her, in case you couldn't tell.


And so now we have fresh strawberry cake.  Because it's strawberry season, and this mama still bakes occasionally.  One hand measures ingredients and the other hand snuggles this baby girl.  Miss Sarah Kate is not fond of being anywhere except in my arms.  And I'm pretty happy about that.


This recipe has been all over Pinterest so I made a few changes and came out with a really great base cake recipe. You could add anything in place of the strawberries - next time I'm definitely going down the blueberry route.


My big girls are quite happy with their "New Baby" too.


Fresh Strawberry Bundt Cake

Adapted from A Spicy Perspective 

1 stick (1/2 cup) butter
1/2 cup canola oil
2 cups sugar
3 eggs
Juice of one lemon
1 tsp lemon extract
1 tsp vanilla extract
1 cup sour cream
2 1/2 cups flour, divided
1/2 tsp baking soda
1/2 tsp salt
12 oz. fresh strawberries, diced (could also substitute 1 1/2 cups blueberries)

Glaze:
2 cups powdered sugar
Juice of 1 lemon (about 3 T)

Cream together the butter, oil and sugar in a mixer until combined and fluffy.  Add the eggs and combine well.  Add the lemon juice, vanilla, lemon extract and sour cream and mix until combined.  Add 2 1/4 cups of flour, soda & salt and mix until just combined.  Toss the remaining 2 T flour with the chopped strawberries and fold them into the batter.

Pour into a well-greased bundt cake and bake in a 325 degree oven for about 60 minutes, until a knife inserted in the middle comes out with a few crumbs sticking to it.  Let cool in the bundt pan for about 15 minutes.

Turn the cake out onto a cake stand and let it cool to room temperature.  Meanwhile, whisk together the glaze ingredients.  When the cake has cooled, drizzle the glaze over the top of the cake, letting it fall down the sides.