Cotti's Kitchen

Puppy Chow

2012-01-05T14:45:00.000-08:00

I think this recipe is sort of a Midwest thing. I used to have it all the time growing up, but since moving out to the West Coast I haven't seen it once. Well, I've brought it with me and people over here sure are enjoying it. If you've never made this before I highly suggest it, and even if you have made it, you know how good it is, so make it again!

Get your ingredients together

Get a bowl and add in the chocolate chips

Have your AB Gear ready

Add in the peanut butter

Throw in some butter for good measure

Microwave for a minute and mix til smooth

Add in some vanilla

Now here comes the hard part, mix the chocolate into the Crispix without breaking them

Until it looks something like this

Get out your festive Ziploc bags

Add the powdered sugar in there

Then top that with the Crispix and Chocolate mixture, put on some good music and Shake it! You may need to do this in 2 batches.

Put in a serving bowl and enjoy!

Puppy Chow
(Printable Recipe)

Ingredients

* 1/2 cup peanut butter
* 1/4 cup butter
* 1 cup chocolate chips
* 1/2 teaspoon vanilla
* 9 cups Crispix cereal (any flavor)
* 3 cups powdered sugar

Directions

Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.

Place the 9 cups of Crispix cereal in a very large bowl.

Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

Place the powdered sugar in a large zip-lock type plastic bag.

Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).

Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.

Once the mixture is fully coated, place in a large serving bowl.

Coat any additional pieces by shaking the mixture in the powdered sugar filled bag. Add powdered sugar to the bag as needed until all the mixture is coated.

Sausage Balls

2012-01-04T14:27:00.000-08:00

I've done this recipe on the blog before but wanted to revisit it with some pictures for you so you can get a feel for how to make this. Again, it's so easy and anyone who likes sausage will love them! It's always a hit when I bring them to parties.

Start with 2 tubes of Jimmy Dean Sausage

Add in the Bisquick

Sharp cheddar

Onion

Black Pepper

And mix it, this will usually take a while, but trust me just keep mixing and it will all come together eventually

Roll into balls and place on a big sheet pan

It's like a little army of sausage balls :)

Heat in the oven for 20 minutes and enjoy!

Sausage Balls

(Printable Recipe)

Ingredients

* 2 pkgs. (16 oz. each) Regular Flavor Jimmy Dean Pork Sausage

* 1-1/2 cups all-purpose baking mix

* 16 oz. (4 cups) shredded sharp Cheddar cheese

* 1/2 cup finely chopped onion

* 2 teaspoons black pepper

* 2 teaspoons minced garlic (optional)...garlic is never an option in our home but rather a necessity

Directions

Preheat oven to 375 F. Combine ingredients in an extra large mixing bowl and mix together with you hands until combined. Form into 1 1/2” balls. Place the balls on an ungreased sheet pan. Bake for 20 minutes or until golden brown and cooked through. Remove from oven and allow the balls to cool for 5 minutes. Serve and Enjoy!

Recipe adapted from Jimmy Dean

Roasted Brussels Sprouts

2012-01-03T09:00:00.000-08:00

It's that time of year for amazing produce and I thought this would encourage everyone to get out there, go to your local farmers markets and make something fresh! I know what you're thinking...Brussels Sprouts...yuck! I used to be of that same frame of mind until recently. I've given them a try at a few Holiday dinners and they were okay, but when we went over to our good friends house for dinner they were amazing. Simple, fresh and delicious! We went to our local farmers market last week I saw some, and the man in my life said, "Yes Please!" I was really excited to try this recipe out and it did not disappoint. I promise you, it will satisfy the fussy eaters in your family.

Rinse your brussels sprouts

Add a little olive oil

and salt and pepper

Throw them on a sheet pan until they brown up, about 35-40 min.

Roasted Brussels Sprouts
(Printable Recipe)

Ingredients

* 1 1/2 pounds Brussels sprouts
* 3 tablespoons olive oil
* 1/4 teaspoon of nutmeg
* 3/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If you're using frozen you can pretty much skip this step, just make sure they're thawed first. Mix them in a bowl with the olive oil, nutmeg, salt and pepper. Put them on a sheet pan and roast for 35 to 40 minutes, until crisp. Sprinkle with more salt to your liking and serve.
Recipe adapted from FoodNetwork.com

I'm Getting Official

2011-11-19T12:15:00.001-08:00

By the way, I just bought the domain name for Cotti's Kitchen :) So, instead of typing that blogspot.com thing, you can just go www.cottiskitchen.com!

Broccoli Cheese Soup

2011-11-19T10:27:00.001-08:00

It's that time of year again for warm hearty soups, which just so happens to be my favorite time of year! I adapted this recipe from The Pioneer Woman. What's fun about this soup is you can really adjust it to your own tastes. Add more or less cheese, hot sauce or not, maybe a dash of Worcestershire, leave it chunky, puree smooth or do half and half. The possibilities really are endless, know your own taste and experiment. I apologize in advance, my camera ate all of my pictures. I'm hoping Santa might bring me a new one for Christmas...just saying Santa ;) Let me know the kinds of adaptations you you're making to this recipe. I'm excited to hear what you guys like!

Broccoli Cheese Soup
(Printable Recipe)

Ingredients

* 1/2 Onion, Diced
* 1/2 stick Butter
* 2 1/2 tablespoons Flour
* 2 cups Whole Milk
* 1 cups Half-and-half
* 2 heads Broccoli Cut Into Florets
* 1 pinch Nutmeg
* 2 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) plus more for garnish
* 1/2 cup of Parmigiano Reggiano
* Small Dash Of Salt (more If Needed)
* Freshly Ground Black Pepper
* 1 Can of Chicken Broth, as needed for thinning (I used half the can)
* Couple dashes of Worcestershire
* Couple dashes of Hot Sauce

Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed and add your own like Worcestershire or Hot Sauce. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Add in chicken broth if needed for thinning.)
Recipe Adapted from The Pioneer Woman

Vegan Pumpkin Mac 'n "Cheese"

2011-11-06T13:24:00.000-08:00

For all my Vegan friends out there, you will love this recipe. It's a healthy take on mac 'n cheese. You should be able to find all the ingredients at Whole Foods or other health foods store. The pumpkin gives this a great creamy texture and the nutritional yeast adds a wonderful "cheesiness".

Get together your ingredients

Melt the Earth Balance

Add in Almond milk

Whisk together

Add in nutritional yeast

Little more...

And Dijon mustard

Pinch of salt

Grind in some black pepper

Toss in the pumpkin

Mix until smooth

Strain out the pasta

Place it in a bowl

Pour the pumpkin mixture over top and enjoy!

Vegan Pumpkin Mac 'n "Cheese"
(Printable Recipe)

Ingredients

* 1 tbsp Earth Balance (or other non-dairy butter replacer)
* 3/4 cup unsweetened and unflavoured Almond milk
* 1 tbsp arrowroot powder (or cornstarch or flour)
* 1/4 tsp garlic powder
* 6 tbsp nutritional yeast
* 2 tsp Dijon mustard
* 1 cup canned pumpkin
* Kosher salt & black pepper, to taste (I used 1/2 tsp salt)
* Herbs/seasonings, to taste (sage or cinnamon would be nice!)

Directions

1. Add Earth balance in a pot over low-medium heat.

2. In a small bowl, whisk together milk and arrowroot powder (or cornstarch or flour) and garlic powder until clumps are gone. Add into pot and whisk.

3. Stir in nutritional yeast, Dijon, S & P and whisk over low heat until thickened (about 5-7 minutes or so). Lastly, add in 1 cup of canned pumpkin and stir until combined and heated through.

Store in an air-tight container in the fridge for up to 7 days.
Recipe Courtesy of OhSheGlows

Chocolate Sheet Cake

2011-11-06T12:57:00.000-08:00

This is the best chocolate sheet cake I've ever made. I got this recipe from The Pioneer Woman. If you haven't been to her site, you should go, she has the most wonderful recipes and photography. Make this for the chocolate lover in your family right away!

Put your flour in a bowl

Add sugar

And salt

Mix together

Put 2 sticks of butter in a saucepan

Melt away

Measure out some cocoa

Add it into the melted butter

Mix together

Boil some water and add to the chocolate and mix together

Add chocolate to flour

Mix together and let cool, or just stare at it and smell it for a while

To make cleanup easier, mix in a measuring cup the buttermilk...

2 eggs

Beaten

Toss in some baking soda

And vanilla extract

Now that the chocolate mixture is cool, pour into sheet pan

Resist dipping your finger in to taste. Throw in the oven for 20 min.

While cake is baking, repeat steps above for melting butter and adding in cocoa. Then add in the milk...

And vanilla

And the powdered sugar, incorporating a little at a time

The cake is now done, so pour the frosting over the entire cake and don't lick the bowl clean when done, or do, I absolutely did not.

Let the frosting set, cut into pieces and serve!

Chocolate Sheet Cake
(Printable Recipe)

Ingredients Cake

* 2 cups Flour
* 2 cups Sugar
* ¼ teaspoons Salt
* 4 Tablespoons (heaping) Cocoa
* 2 sticks Butter
* 1 cup Boiling Water
* ½ cups Buttermilk
* 2 whole Beaten Eggs
* 1 teaspoon Baking Soda
* 1 teaspoon Vanilla

Ingredients Frosting

* ½ cups Finely Chopped Pecans
* 1-¾ stick Butter
* 4 Tablespoons (heaping) Cocoa
* 6 Tablespoons Milk
* 1 teaspoon Vanilla
* 1 pound (minus 1/2 Cup) Powdered Sugar

Instructions
Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing.

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Recipe Courtesy of The Pioneer Woman

Irresistible Lemon Cake

2011-09-24T12:45:00.000-07:00

My Father-in-law is an absolute nut for anything lemon. Since I've made this cake, he will not stop asking me, "Where's more lemon cake?" He practically ate the entire cake in one day. That should tell you how good it is. Even my husband who is an avid chocoholic can appreciate this cake. It is very easy and incorporates a cake mix. Yes, I said cake mix...now before you write me a nasty message along the lines of "WHAT!!! CAKE MIX???" I know. However, as stated from a culinary genius, and my hero, "Those people at Betty Crocker Factory have access to all sorts of super chemicals to make their cakes perfect and moist every time" ~AB

Look, don't get me wrong, I prefer a homemade cake over the boxed stuff, but sometimes, let's face it, it's easier. Ok let's move on. I found this recipe on my friends blog My Sister's Kitchen. I used two round cake pans and stacked them. I also used a fun little stencil my Aunt got for me from Pampered Chef and a lemon rind to make it look cute. If you like lemon, you will love this cake!

Mix dry ingredients together

Add sour cream and water

Add oil

4 eggs

Mix in mixer

Add to cake pans and bake at 350 for 30 minutes

Zest some lemon

Squeeze lemon juice

Add butter to mixer for frosting

Add powdered sugar

Add zest and juice

Mix

Mix until smooth and spreadable

Add frosting between layers

Finish frosting and decorate

Irresistible Lemon Cake
(Printable Recipe)

Cake Ingredients

* 1 package lemon cake mix
* 1 c sour cream (8 oz)
* 3/4 c water
* 3/4 c oil
* 4 eggs
* 1 small package lemon instant pudding

Cake Instructions

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium/high for about two minutes. Pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 30 minutes.

You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.

Frosting Ingredients

* 1 c (2 sticks) butter, very soft
* 8 c powdered sugar
* 1/2 c fresh lemon juice
* 1 t grated lemon zest

Frosting Instructions

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I add about 6 cups total). If desired, add a few drops of yellow food coloring and mix thoroughly. Use and store at room temperature. (Don't refrigerate and it will last in a Tupperware for about three days.)

Courtesy of My Sister's Kitchen

Chocolate Rice Pudding

2011-09-03T13:31:00.000-07:00

If you like Chocolate or Rice Pudding or both, you must try this today! It is one of my favorite dishes ever. It takes a little time and patience, but is well worth the effort.

Add milk,

Rice

and sugar to saucepan

Scrape out vanilla bean and add in

After rice mixture has cooked and cooled, add unsweetened cocoa powder

Please use Ghiradelli chocolate...9 out of 10 cats agree

Measure out chips

Add to rice mixture until melted

Buon Appetito!

Chocolate Rice Pudding
Printable Recipe
Ingredients

* 5 cups whole milk
* 2/3 cup Arborio rice
* 3/4 cup sugar
* 1 vanilla bean, split lengthwise
* 1 tablespoon unsweetened cocoa powder
* 1 cup semisweet chocolate chips

Directions

In a heavy, medium saucepan, combine the milk, rice, and sugar. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.

Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
Recipe adapted from FoodNetwork.com

Frozen Mocha Pie

2011-08-21T16:13:00.000-07:00

This recipe is so easy and delicious. In fact I'm eating a piece as I type this blog post, for purely inspirational purposes of course. I had a request from FoodGawker from the husband. It's one of his favorite sites to look through food pictures, point at it and say, "make this for me please". I'm hoping I'll be on that website someday. Make this one while summer is still here, you will be happy you did!

Frozen Mocha Pie
(Printable Recipe)

Throw cookies in the food processor

Pulse until finely ground

Press into the springform pan

Spread ganache over frozen crust and soft ice cream

EAT!

Ingredients

Crust:
* 30 chocolate cookie wafers
* 4 tablespoons (1/2 stick) butter, melted and cooled

Filling:
* 1 quart coffee ice cream

Ganache Topping:
* 4 ounces semi-sweet chocolate, chopped
* 1/2 cup heavy cream
* 1 tablespoon unsalted butter

Directions

Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the blade attachment, pulse the cookie wafers until finely ground. Add the melted butter and pulse again until the mixture is the consistency of wet sand. If you don't have a food processor, place the cookie wafers in an airtight zip-top bag and crush with a rolling pin or mallet; transfer crumbs to a bowl and mix with melted butter.

Pour crumb mixture into a 9-inch spring-form pan and, using a cup or your hands, press the mixture into the bottom and up the sides of the pan. Bake 10 minutes then set on a cooling rack. Let cool completely.

Once crust is cool, place in the freezer for 30 minutes to chill. Take ice cream out of the freezer and place in fridge for 30 minutes to soften.

Meanwhile make the ganache: place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir mixture until smooth. Let cool slightly before using.

To assemble, remove coffee ice cream from the fridge and transfer to a large mixing bowl. With a wooden spoon or a spatula, stir the ice cream so that it is spreadable (but not liquid-y). Quickly spread the ice cream into the chilled crust in an even layer. If the ice cream looks melted, place back in freezer until solid before proceeding. Pour the warm ganache over the ice cream and tilt pan to cover evenly. Transfer pie to a flat surface in the freezer and chill for at least 3 hours.

Pie can be stored tightly wrapped in plastic in the freezer for up to 1 week.
Recipe Courtesy of Handletheheat.com

Crostata with Mushroom and Pancetta

2011-08-05T11:55:00.000-07:00

This is one of my favorite recipes of all time. I use this all the time for company or that special treat when the weather starts to cool down. I'm hoping it will soon here...but it won't be soon enough. So get this recipe out and ready for those perfect fall days to come ahead.

I went through a period where I didn't eat meat for 2 years and made this with a soy sausage. It was still divine, however the pancetta adds a lot more flavor.

Crostata with Mushroom and Pancetta
(Printable Recipe)

Ingredients

* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt, plus 1/2 teaspoon
* 3 tablespoons butter, cut into small pieces
* 1 1/2 tablespoons lemon juice
* 1/2 cup mascarpone cheese
* 3 tablespoons ice water
* 2 ounces diced pancetta
* 1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination)
* 1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)
* 1/2 cup grated cheese (try a combo of smoked mozzarella and fontina)
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons freshly grated Parmesan
* 1 large egg, lightly beaten

Directions

In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.

Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside.

Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.
Recipe and photo Courtesy of FoodNetwork.com

Double Chocolate Espresso Cookies

2011-07-18T15:38:00.000-07:00

Chocolate...check...double chocolate...check...triple chocolate...check...espresso...check. Some of my favorite things :) These cookies were easy to make and so delicious. I got my dark chocolate covered espresso beans at Fresh and Easy. I've also seen them at Trader Joe's. They have a slight hard shelled crust and are soft, moist and gooey in the middle, just how I like them. Give these a try to up your...ahem...antioxidants from the dark chocolate, cause they're good for you!

Double Chocolate Espresso Cookies
(Printable Recipe)

Ingredients

* 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
* 2 tablespoons unsalted butter, at room temperature
* 1/3 cup dark chocolate-covered espresso beans
* 1 cup flour
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/4 teaspoon fine sea salt
* 3/4 cup sugar
* 2 eggs, at room temperature
* 2 tablespoons water
* 1 teaspoon pure vanilla extract
* 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)

Directions

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
Recipe Courtesy of FoodNetwork.com

Rigatoni with Squash and Prawns

2011-07-11T14:44:00.000-07:00

Since it's summer and I'm Italian and like pasta still when it's hot outside, I thought I'd give you guys a lighter pasta to make during these hot summer months. I made this without the Prawns and it still was amazing. You can usually find cubed up squash at the grocery store these days to make you life a little easier :)

Rigatoni with Squash and Prawns
(Printable Recipe)

Ingredients

* 3 tablespoons olive oil, plus 3 tablespoons
* 1 pound butternut squash, trimmed and cut into 1-inch cubes
* 2 garlic cloves, minced
* 1 teaspoon salt, plus 1 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
* 1 cup vegetable stock
* 1 pound rigatoni
* 1 pound prawns, peeled and deveined
* 3/4 to 1 cup whole milk
* 1/2 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.
Recipe and Photo Courtsey of FoodNetwork.com

Red Velvet Cupcakes

2011-07-11T14:19:00.000-07:00

Red Velvet with cream cheese frosting is definetly my favorite type of cake, and the queen of the South, Paula Deen, makes it better than anyone else. Butter anyone??? :) Here is my favorite recipe for Red Velvet Cupcakes that I use exclusively. Enjoy!

Photo Courtesy of emmyboop

Red Velvet Cupcakes

(Printable Recipe)

Ingredients

* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract

For the Cream Cheese Frosting:
* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar
* Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Recipe Courtesy of FoodNetwork.com

Baked Manicotti with Sausage and Peas

2011-06-28T15:06:00.000-07:00

I cannot tell you how delicious this recipe is! So rich and delectable. Not for those on diets, but those who love amazing tasting Italian food! It takes a little time and patience but is well worth the result. Buon Appetito!

Baked Manicotti with Sausage and Peas
(Printable Recipe)

Ingredients

* Vegetable oil cooking spray

Fonduta sauce:

* 3/4 cup milk
* 1/2 cup heavy cream
* 6 ounces (about 3 cups) grated Pecorino Romano
* 1/4 cup chopped fresh basil leaves

* 2 tablespoons olive oil, plus extra for drizzling
* 1 pound sweet Italian sausage, casings removed
* 1 large or 2 small shallots, finely chopped
* 2 cloves garlic, minced
* 1/4 teaspoon kosher salt, plus 1/2 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
* 1/4 cup white wine, such as Pinot Grigio
* 3/4 cup (4 ounces) frozen petite peas, thawed
* 1/2 cup whole milk ricotta
* 12 manicotti shells
* 1 (26-ounce) jar marinara sauce
* 2 cups (8 ounces) shredded mozzarella

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.

For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.

Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.
Recipe Courtesy of FoodNetwork.com

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato

2011-04-03T15:25:00.001-07:00

On the blog again...I'm back, and with one of my favorite recipes. This is one of my husbands favorite dishes ever! The combination of flavors is amazing! Enjoy for breakfast, lunch or dinner.

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato
(Printable Recipe)

Ingredients

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1/2 pound bulk breakfast sausage, such as maple sausage
* 1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons (Before i got a mandolin, I used a vegetable peeler to get my potato slices extra thin)
* 1 large red onion thinly sliced, divided
* 2 teaspoons chili powder, 2/3 palm full
* 1 teaspoon ground cumin, 1/3 palm full
* 2 teaspoons ground coriander, 2/3 palm full
* Salt and pepper
* 3 yellow vine ripe tomatoes, seeded and diced
* 1 small jalapeno pepper, seeded and chopped
* 2 to 3 tablespoons chopped fresh cilantro, a palm full
* 1 lime, juiced
* 1/2 cup chopped flat-leaf parsley, a few handfuls
* 1 cup grated manchego or extra-sharp Cheddar
* 1 tablespoon butter
* 4 large eggs

Directions

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.

While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.

Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.

Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!

Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.
Recipe courtesy of FoodNetwork.com

Butter Chicken

2010-06-28T15:56:00.000-07:00

Hi All! Sorry about the lack of posts lately! I will try to stay on top of this blog while planning our wedding now that things have slowed down a little bit :)

The Genius (aka Len my fiance) had a serious days work on the 24th...18 hours in fact with the new iPhone launch, which by the way is amazing! And for those of you out there that think I get the hook up for knowing one of these fine Genius', false! I was out in line at 4 am on launch day to pick up my own!

So anyway, I wanted him to come home to a nice filling meal and then go straight to bed. We LOVE Indian food and can't seem to get enough of it, but I will admit it's mostly in restaurants or the frozen Trader Joe's kind. While checking out my favorite blogs I came across this gem of a dish and knew it would be the perfect comfort food he would need! I've never made Indian food before so I was a little nervous, but the end product was incredible. I even caught the Genius having it for a very late second dinner on a few occasions ;) Give this recipe a try, but be aware, you must like spicy foods to enjoy this one, if not, cut back on the Cayenne...A LOT!

Butter Chicken
(Printable Recipe)

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Directions

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.
Photography and Recipe Courtesy of Tasty Kitchen/The Pioneer Woman

Grilled Vegetable, Herb and Goat Cheese Sandwiches

2010-04-20T15:47:00.000-07:00

It was my birthday last week. My friends know me very well and usually get me cooking related gifts. I sometimes think I'm the only person in the world that gets excited about a new cutting board. One of my friends, Julia, got me a cookbook that I've been eyeballing, Giada at Home.

What...I love Giada and Alton and I have most if not all of their books :) So, as I do every weekend I look through my books and online for recipes I want to make for the week. I had so many I wanted to try in my new cookbook, but I limited myself to two this week so I don't blow through the book to quickly. I'm very impatient, so this was an act of major will power. It's getting warm out so I just had to do something on the grill and found this sandwich.

I cannot even begin to describe how good this sandwich was, but I will try. It was so flavorful and amazingly delicious with the fresh crisp spinach, the warm grilled vegetables, the tang from goat cheese and the saltiness from the sundried tomatoes! Everything went so well together, it was magical! Len finished all his, barely coming up for a breath. I could only finish half, as it was surprisingly filling, but the whole time I was ooohing and ahhhhing over it. I had to call my brother-in-law and tell him to remove himself from the gym and come over to finish my half immediately. He came over and finished my half and asked for more. Being the only vegetarian in my family, I love it when I can make a non-meat meal that everyone flips for. Everyone must try this sandwich right now...no seriously go to the store, get the ingredients now. My mouth is watering just thinking about it. I can't wait to make it again! Maybe it'll find its way into next weeks meals...by accident of course :)

Grilled Vegetable, Herb and Goat Cheese Sandwiches
(Printable Recipe)

Ingredients

* 1/2 cup olive oil
* 2 cloves garlic, minced
* 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
* 1/2 cup chopped fresh basil leaves
* 1 tablespoon chopped fresh tarragon leaves
* 1 tablespoon chopped fresh thyme leaves
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
* 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
* 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise
* 1 cup (6 1/2 ounces) goat cheese, at room temperature
* 1 1/2 cups baby spinach

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.

To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

Roasted Acorn Squash and Gorgonzola Pizza

2010-04-14T09:03:00.000-07:00

Looking for something different for dinner or a weekend lunch...look no further! This pizza has so many flavors coming at you from every direction, but they work so well together. This is one of the most interesting yet best pizza's I've ever had. You might look at the ingredients and go...what? Trust be, you will enjoy it!

Roasted Acorn Squash and Gorgonzola Pizza
(Printable Recipe)

Ingredients

* 1 (1- pound) acorn squash
* 2 tablespoons maple syrup
* 1 tablespoon olive oil
* 1 teaspoon red pepper flakes
* 1/4 teaspoon salt, plus 1/4 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
* 1 pound pizza dough
* 1 cup shredded whole milk mozzarella
* 1/2 cup crumbled Gorgonzola
* 1 cup arugula

Directions

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.
Recipe Courtesy of FoodNetwork.com
Mmmm Mmmm Good!

Roasted Chicken Purses

2010-04-09T08:45:00.000-07:00

I saw this episode of Everyday Italian and though it was very relevant...the episode is called "Penny Stretcher" and it had a lot of great ideas for leftovers and how to creatively use them to make new dishes. I loved this recipe cause it is very unique and I wouldn't think to use leftover chicken this way. My husband to be really enjoyed these, I'm sure you will too!

Roasted Chicken Purses
(Printable Recipe)

Ingredients

* 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
* 3/4 cup whole milk ricotta cheese
* 1/2 lemon, zested
* 1/2 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt, plus more for sprinkling
* 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
* 32 small, square wonton wrappers
* 1 large egg, lightly beaten
* 4 tablespoons butter
* 1/4 cup grated Parmesan

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.

On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins

Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.
Recipe Courtesy of FoodNetwork.com

Smoked Mozzarella and Sun-dried Tomato Cigars

2010-03-15T11:36:00.000-07:00

Do you want a delicious, vegetarian, crunchy yet gooey and cheesy appetizer...of course you do, who doesn't :) Give these a try for your next get together or a dinner side dish.

Smoked Mozzarella and Sun-dried Tomato Cigars
(Printable Recipe)

Ingredients

* 6 sheets phyllo dough
* 4 tablespoon butter, melted
* 8 ounces smoked mozzarella, sliced 1/4-inch thick
* 8 ounces sun-dried tomatoes, drained
* 1/2 cup extra-virgin olive oil
* 1/4 cup Prosecco
* 2 tablespoons cider vinegar
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 6 cups field greens

Directions

Preheat the oven to 325 degrees F.

Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.

Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.

Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.

The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!
Recipe Courtesy of FoodNetwork.com

Giada's Desserts

2010-02-10T08:44:00.000-08:00

I love Giada's recipes! I have yet to make one that is not "Out of this world"! So here are two of my favorite desserts from her. This first recipe I get requests to make all the time as well as people wanting the recipe, so here it is. It is rich, chocolaty and so delicious, you will not be disappointed.

Mascarpone Chocolate Toffee Bars
(Printable Recipe)

Ingredients

* Vegetable cooking spray
* 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
* 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
* 1/2 teaspoon pure vanilla extract
* 1 cup semisweet chocolate chips (recommended: Ghirardelli)
* 1 teaspoon vegetable oil
* 1 cup (8 ounces) mascarpone cheese, at room temperature
* 1/4 cup sliced almonds, toasted * see Cook's Note

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
Recipe Courtesy of FoodNetwork.com

Now, my future husband is a chocoholic. He has first and second dessert pretty much every night, no I'm not kidding. They're almost always both chocolate. So one night I decided to switch it up with this Pineapple Semifreddo, and he didn't spit it out or throw it at me so it must have been good ;). I loved it, it's light and fluffy but still creamy...yummmm!

Pineapple Semifreddo
(Printable Recipe)

Ingredients

* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/2 teaspoon vanilla extract
* 3 egg whites
* 1/2 cup simple syrup, recipe follows
* 1 (20-ounce) can crushed pineapple, drained
* 1 cup crushed amaretti cookies, for sprinkling (I got these at Rocco's)

Directions

Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.

In another medium bowl, whip egg whites until foamy. With the mixer on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.

Using a large rubber spatula, fold the pineapple into the egg whites. Fold the whipped cream into the egg white mixture. Gently, spoon the mixture into the loaf pan. Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).

To serve: Unfold the plastic wrap. Invert the semifreddo onto a cutting board. Remove the plastic wrap. Cut the semifreddo into 1-inch thick slices. Place on individual serving plates and top each slice with the crushed amaretti cookies.

Simple Syrup:

1/4 cup water

1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.
Recipe Courtesy of FoodNetwork.com

Lemon Bars

2010-02-10T08:29:00.000-08:00

I had quite the sweet tooth over the weekend and made some delicious lemon bars. I got the recipe from the Food Network Magazine. If you haven't looked though one, I recommend picking it up and subscribing. There are so many recipes and it gives you some great ideas. This recipe was easy to put together and my future father-in-law, who is a lemon head, loved them :) So you know they were good!

Classic Lemon Bars
(Printable Recipe)

Ingredients

For the Crust:
* Vegetable oil, for greasing
* 1 1/2 sticks of unsalted butter, diced
* 2 cups of all-purpose flour
* 1/4 cup packed light brown sugar
* 1/2 cup confectioner's sugar, plus more for garnish
* 1/4 teaspoon salt

For the Filling:
* 4 large eggs, plus 2 egg yolks
* 2 cups granulated sugar
* 1/3 cup all-purpose flour, sifted
* 1 teaspoon grated lemon zest
* 1 cup fresh lemon juice (from about 8 lemons)

Directions

Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
Recipe Courtesy of FoodNetwork.com
*Photo by Stephanie Foley

Cauliflower Soup

2010-01-29T08:20:00.000-08:00

The Pioneer Woman has so many amazing recipes on her blog, I visit it daily. With the cooler weather outside, I was looking for a new soup to make. I've never had Cauliflower Soup, and considering Cauliflower is one of Len's favorite vegetables, I knew I had to make it the moment I saw it on her blog. The recipe is pretty simple and the result was truly amazing...something I was not expecting. It is rich and creamy and a perfect comfort food on a cool winter day. We served it up with some delicious onion bread and it was so good! Definitely give this one a try!

Photo by The Pioneer Woman

Cauliflower Soup

(Printable Recipe)

Ingredients

* 1 stick Butter
* ½ whole Onion, Finely Diced
* 1 whole Carrot Finely Diced
* 1 stalk Celery, Finely Diced
* 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
* 2 Tablespoons Fresh Or Dried Parsley (chopped)
* 2 quarts Low-sodium Chicken Broth Or Stock
* 6 Tablespoons All-purpose Flour
* 2 cups Whole Milk
* 1 cup Half-and-half
* 2 teaspoons To 4 Teaspoons Salt, To Taste
* 1 cup (heaping) Sour Cream, Room Temperature

Directions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.
Recipe Courtesy of The Pioneer Woman

Pumpkin Mascarpone Cheesecake

2010-01-28T10:43:00.000-08:00

I had this recipe on my Good Ates blog and thought it would be more appropriate over here now that I have a Non-Good Eats blog.

I got this recipe from Streaming Gourmet blog. Frank and I are Pumpkin maniacs so needless to say we ate most of it.

Pumpkin Mascarpone Cheesecake
Serves 10 to 12 (or Frank and Sarah)
(Printable Recipe)

Ingredients

Crust
* 1 1/4 cups graham cracker crumbs
* 2 Tbsp sugar
* 2 Tbsp butter, melted
* 1 tsp egg white

Pumpkin Filling
* 1 1/2 lbs cream cheese, at room temperature
* 1 cup + 1 Tbsp packed brown sugar
* 1 3/4 cup pumpkin puree (this is one small can)
* 1/2 tsp ground ginger
* 3/4 tsp ground cinnamon
* 1/2 tsp ground mace (I used just regular nutmeg)
* Pinch of salt
* 9 oz mascarpone cheese
* 2 eggs

Directions

Prepare the cake pan: Preheat the oven to 325˚F. Butter the sides and bottom of a 10-inch cake pan and line the bottom with a circle of parchment paper. (I used a nonstick cake pan with no parchment paper and it unmolded just fine).

Make the crust: In a bowl, blend the graham cracker crumbs and sugar evenly with a fork. Add the melted butter and egg white and mix well. Press the graham mixture into the prepared cake pan to make an even bottom crust. Bake the crust until it is lightly toasted and set, about 8 minutes. Cool slightly.

Make the pumpkin filling: In a bowl, combine the cream cheese and brown sugar and with a hand-held mixer, mix on low speed until ingredients are very smooth. Don’t overbeat the mixture or you will incorporate too much air into the cheesecake. Add the pumpkin purée, ginger, cinnamon, mace, and salt and mix gently for 3 to 4 minutes, scraping down the sides and bottom of the bowl often, until the mixture is evenly blended. Add the mascarpone and mix gently for 2 to 3 minutes, scraping the bowl. Add the eggs and mix for 2 to 3 minutes, scraping the bowl as necessary.

Bake the cheesecake: Pour the pumpkin filling over the crust. Place the filled cake pan in a deep baking dish and set them on the oven rack. Add enough boiling water to the pan so that it comes up three-fourths of the way up the sides of the cake pan. Bake the cake for an hour and fifteen minutes, or until the center of the cake is lightly set. Carefully remove the cheesecake from the baking pan and cool it to room temperature. For safety’s sake, remove the pan of water from the oven after it has cooled. Refrigerate the cake for at least 8 hours before unmolding.

Unmold the cake: Carefully lower the cake pan into a pan of hot water for a few seconds (I left mine in this bath for about one minutes and I also ran a butter knife around the perimeter of it, bearing down to the bottom so that the crust would also separate from the edge. Remember, I didn’t use any parchment paper). Invert the cake pan onto a plate, then invert the cake onto a serving plate.

Slice and serve the cake: Dust the cake with powdered sugar and garnish with chocolate shavings right before you are ready to serve it. (The powdered sugar does melt into the moist surface over time). To cut the cake, dip a sharp knife with a long, thin blade into very hot water. Wipe the blade dry and make a cut. For the neatest slices, repeat this process for each separate cut that is made.
Recipe Courtesy of Streaming Gourmet Blog

Make sure if you use a Springform pan you wrap it in aluminum foil to prevent water from leaking in.

Rigatoni with Creamy Mushroom Sauce & Asparagus and Zucchini Crudi

2010-01-18T12:40:00.000-08:00

I love Giada! Her recipes are some of my favorite. I'm Italian and my new family is Italian so it's all a very good thing! I made this when our friends Vince and Julia came over to see the new house. It was so creamy and delicious. Even if you're not a mushroom fan, I would recommend giving this one a try.

Rigatoni with Creamy Mushroom Sauce
(Printable Recipe)

Ingredients

* 1 pound rigatoni pasta
* 2 tablespoons olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* Salt and freshly ground black pepper
* 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
* 1/2 cup white wine
* 1/2 cup vegetable stock
* 1 cup (8 ounces) mascarpone cheese, at room temperature
* 1/2 cup grated Parmesan
* 1/4 cup chopped fresh chives

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
Recipe Courtesy of FoodNetwork.com

For the side dish I made this Asparagus and Zucchini Crudi...also from Giada. It is light and fresh a perfect companion to a heavier meal.

Asparagus and Zucchini Crudi
(Printable Recipe)

Ingredients

* 2 zucchini, trimmed
* 1 bunch asparagus, trimmed
* 1/4 cup extra-virgin olive oil
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 ounce shaved Pecorino Romano, for garnish

Directions

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
Recipe Courtesy of FoodNetwork.com
Also...I found my impossible to get ingredient for my Good Ates Blog. So be looking for that in the week to come!

Sausage Cake and Sausage Balls

2010-01-18T12:15:00.000-08:00

If you haven't visited FoodGawker.com, do so. It's an amazingly visual feast for you eyes. Len is on here often. He picks his favorites and shows them to me to re-create in our home.

This was one of the only "non-desserts" he picked. As most of you know Len is a first and second dessert kind of guy every night. So to have him to pick out an actual dish for dinner was very welcomed :) I changed up the recipe a bit and used Chorizo sausage instead of the hot Italian sausage it calls for. It was spicy and delicious. The next morning he also had it with some eggs. A very versatile dish!

Sausage Cake
(Printable Recipe)

Ingredients

* 1 pound of hot bulk sausage (or in my case, Chorizo)
* 1/2 cup of chopped onions
* 1 cup of chopped red bell peppers (I omitted both bell peppers since Len is not a fan)
* 1 cup of chopped green bell peppers
* 1/4 cup of grated Parmesan cheese
* 1/2 cup of grated pepper jack cheese
* 1 egg, beaten
* 1/4 teaspoon of Tabasco
* 1 1/2 teaspoons of a combination of salt, black pepper and garlic powder
* 2 cups of biscuit mix
* 3/4 cup of milk
* 1/4 cup of sour cream

Directions

Preheat the oven to 350 degrees.
Brown the sausage and vegetables in a skillet over medium heat.
Drain off excess oil. Add the cheeses, egg, hot sauce and seasoning mix.
Make a batter with the biscuit mix, milk and sour cream.
Gently fold the sausage mixture into the batter and put into a greased 9x9 inch baking tin.
Bake until light browned, about 45 minutes.
Remove from the oven and cool to room temperature. At this point, it can frozen for later use.
To serve, cut into squares.
Recipe courtesy of Elizabeth's Edible: Helpful Husband

Another recipe, in the same theme, I wanted to post up here is not a recipe I made but rather my charming fiance. He made these Sausage Balls for his brother's Christmas Party and they were gone fast! They are so easy to make!

Sausage Balls
(Printable Recipe)

Ingredients

* 2 pkgs. (16 oz. each) Regular Flavor Jimmy Dean Pork Sausage
* 1-1/2 cups all-purpose baking mix
* 16 oz. (4 cups) shredded sharp Cheddar cheese
* 1/2 cup finely chopped onion
* 1/2 cup finely chopped celery
* 2 teaspoons black pepper
* 2 teaspoons minced garlic (optional)...garlic is never an option in our home but rather a necessity

Directions

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Note:

May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown. Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.

Serving size:

Makes about 6 dozen; variation - 9 dozen
Recipe Courtesy of Jimmy Dean

Braised Short Ribs with Rigatoni

2010-01-14T09:37:00.000-08:00

I saw this recipe on Giada at home a while ago and really wanted to make it, but I didn't have a dutch oven. I know you can make it without one, but it's just not the same. Santa however brought me one for Christmas! You've never seen someone get so excited about cooking tools for the kitchen as me :) Whenever we go shopping I make a bee-line for the kitchen seciton and I am in heaven! So anyway, we were going to watch Julie and Julia that night and I was inspired. This is similar to a dish, Beef Bourguignon, that is made in the movie with an Italian twist. As most of you know I'm a Pescatarian (Vegetarian who eats fish) but I do like to cook meat for my fiance. I just like to make sure it's good quality meat. I found some really nice short ribs while we were out and it was on.

I wore my new apron ;) browned the ribs, got all my ingredients into the pot and we watched the movie while it cooked. The aroma in the house was really good, even for me. The recipe calls for penne, but we had some rigatoni in the pantry and that seemed to work out better. The meat just fell off the bone. Len loved it! I will be repeating this in our house again soon.

Braised Short Ribs with Rigatoni
(Printable Recipe)

Ingredients

* 4 pounds beef short ribs
* Kosher salt and freshly ground black pepper
* 1/4 cup olive oil
* 1 large onion, diced
* 3 cloves garlic, coarsely chopped
* 5 Roma tomatoes, cut into eighths
* 1 cup red wine, such as Cabernet Sauvignon
* 3 tablespoons Dijon mustard
* 2 cups low-sodium beef broth
* 1 pound penne pasta (or Rigatoni)
* 1/4 cup freshly grated Parmesan
* 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
Recipe courtesy of FoodNetwork.com

Sorry Alton...

2010-01-07T08:54:00.000-08:00

At the request of some of my friends and my future husband, I have decided to add some of my favorite recipes that are not from Good Eats on this new page, Cotti's Kitchen. I've been making some fun things and I wanted to share them with you all!

First up...Cake Balls!

These delicious little balls were a huge hit at our friends Hanukkah party. They're so simple to make and are sure to please just about everyone.

I got this idea from one of my favorite blogs Bakerella. She has the cutest baking ideas I've ever seen! They are super easy to make and you can even use boxed cake mix and frosting from the grocery store just to make things easier. But if you want to make them really, really, really good, use Paula Deen's recipe (the queen of Red Velvet as far as I'm concerned!) for Red Velvet Cake and Cream Cheese Frosting.

Red Velvet Cake Balls
(Printable Recipe)

Ingredients

* 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
* 1 can cream cheese frosting (16 oz.)
* 1 package chocolate bark (regular or white chocolate)
* wax paper

Directions

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Recipe Courtesy of Bakerella

Next Santa Hat Cake Pops!

These are also from Bakerella. I brought these as a gift to our friends Vince and Julia for Christmas. They turned out really cute. It takes more time and requires patience, but the result was well worth it.
It is the same recipe as above except this time I made it with a Chocolate cake instead of Red Velvet, I still used the Cream Cheese Frosting. For the decorating you will need a few more things...You can find all of these at any Craft Store.

Hats: Red Candy Melts and White Candy Melts
Fur: White Sugar Crystal Sprinkles
Tops: White Chocolate Chips
Paper Lollipop Sticks and Styrofoam Block

Make the Hats: Make a cone shape instead of a ball. Put in the freezer until firm. Then, holding the top part of the hat, dip the bottoms in white candy melts, insert the lollipop stick and set in a Styrofoam block to dry. Once dry, dip the tops in red candy melts so that it meets where the white ends. Gently place the balls to the top of the hat while still wet. Let them dry. Then, use a toothpick to generously dab more white candy melts all around the bottom of the hat. While still wet, sprinkle the sugar crystals on.

So come back here for more fun recipes. I will put a link at the top of my Good Eats Page. Happy New Year!