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Dijon Brown Sugar Glazed Chicken Wings

Dijon Brown Sugar Glazed Chicken Wings
Dijon Brown Sugar Glazed Chicken Wings
I love this flavor combination on fantastic baked ham or roast pork loin but when one reader asked if I'd ever tried it on chicken the answer was no. My immediate thought though, was that it would make a delicious glaze for chicken wings. With several teenagers on hand for Wing Night, I tried these out to some willing taste testers and the reviews were great. I think the brown sugar adds a greater depth of flavor than honey does with dijon and I think I'll be trying it on bone-in chicken breasts soon too.


Dijon Brown Sugar Glazed Wings

Recipe by Barry C. Parsons
Baked chicken wings with a super easy sticky brown sugar and dijon glaze. Great, easy game day food.
Prep time: 10 minutes
Cook time: 50-60 minutes
Total time: About 1 hour
Yield: 3 lbs wings
Ingredients
  • 3 - 4 lbs chicken wings, cut in pieces, tips removed
  • salt and pepper to season
  • 1 cup brown sugar
  • 1/4 cup Dijon mustard
  • 3 tbsp water
Cooking Directions
  1. Preheat oven to 350 degrees F.
  2. Season the wing pieces with salt and pepper and bake on a parchment lined cookie sheet for about 35 minutes, turning once during the cooking time.
  3. Combine the dijon mustard, brown sugar and water in a small saucepan and bring to a slow simmer until the brown sugar is completely dissolved.
  4. Brush the glaze onto the partially cooked wings about every ten minutes, turning them each time.
  5. Repeat the glazing 3 to 4 times so that the wings are well coated and sticky.
  6. Serve immediately.
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Happy Halloweenie!

Happy Halloweenie everyone!  I don't have much to say...so I'm just going to leave you to bask in the cuteness of my furkids (and a few of my friends furkids too)!

Paisley makes an adorable little pumpkin

Meadow is a sweet leprechaun

Beckett is a rockin' pumpkin (Brady vetoed his halloween costume...but I'll try and instagram it later!)

Poppy as Yoda

Camille is embracing her inner punk

Scooter is a fan of Duck Dynasty


What are your kids (human and/or fur) dressed up as this year?



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Happy Halloween: 20 Spooktacular Halloween Desserts

     Happy Halloween!   YAY!  I'm so excited for today.  I've had a great week so far.  Saturday my parents, cousin, great aunt, and little cousin came down to visit and we went trick or treating and on a fun pumpkin ride.  On Tuesday I had my Halloween reward party at school for my students and we had so much fun making crafts and eating Halloween inspired treats.  Today we have the Halloween parade at school.  I can't wait for the kids to see my costume!  I wanted to be a Minion, but that didn't work out so I'm being a ladybug instead (Pictures to come at a later date).

     In honor of Halloween I wanted to share a collection of my favorite Halloween inspired desserts from my own blog and from some of my favorite bloggers.  I hope you enjoy them and have a fun and safe Halloween!

20 Spooktacular desserts for Halloween.

1.  Halloween Pinata Cups from Homemaking Hacks
3.  Peanut Butter Pretzel Pumpkins from Wine & Glue
4.  Spooky Spider Chocolate Truffles from Cooking on the Weekends

5.  Candy Corn Cake from Java Cupcake
6.  No Bake Chocolate Halloween Bars from Homemaking Hacks
7.  Monster and Ghost Cupcakes from Java Cupcake
8.  Sweet and Salty Candy Bar Blondies from Keep It Sweet Desserts
9.  Candy Corn Cereal Snack Mix from Yummy.Healthy.Easy

20 Spooktacular Desserts for Halloween from Hezzi-D's Books and Cooks

12.  Candy Stuffed Rice Crispy Treat Pumpkins from Chocolate Moosey
13.  Gingerbread Vampires from The Kitchen is My Playground
14. Candy Corn Cupcakes

15.  Turtle Apples From Cravings of a Lunatic
16.  Halloween Nutella Fudge Brownies from Back for Seconds
17.  Ghoulishly Gluten-Free Halloween Cupcakes from The Culinary Life
18.  Mini Halloween Confetti Cookie Sandwiches from Keep It Sweet Desserts
19.  Homemade Gumdrops from Jen's Favorite Cookies

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Top 10 All Time Game Day Appetizers


No game day party, get together or gathering is complete without a fabulous spread! Chad and I are not sport fanatics, but we love a good game. Even when it was just the two of us we had a tradition of having a fajita bar, salsa, guacamole and chips. It was so much fun and so delicious. When the food is good it seems to hurt a little less when your team loses, not that I would know anything about that. Right Chad?

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Vegan acorn squash muffins

Don't forget to enter my cookbook giveaway!

I am proud to say that I have been eating fewer English muffins for breakfast recently. I have been baking various breakfast treats so I haven't had to revert to my old standby meal. We received a beautiful acorn squash in our CSA delivery one week, and I wasn't quite sure what to make with it. In previous deliveries, I've made acorn squash bread and chocolate acorn squash baked custard. I didn't want to repeat a recipe so I decided to bake some acorn squash muffins.

I only had a few eggs left and didn't want to use them all, so I found a vegan acorn squash muffin on A Whisk and A Prayer that sounded good. I already had to turn on the oven for a bar recipe I was making for a party, so I baked the bars and roasted the acorn squash at the same time. By the time the acorn squash was done, I had already prepped the recipe below. All I needed to do was to add the acorn squash and it was ready to bake.

These muffins were pretty impressive, especially since they were vegan. My muffins got a very beautiful deep brown, and they crisped up nicely (although not as much as I had hoped). The interiors of the muffins were soft and fluffy and reminded me of a pumpkin muffin. The molasses added a deep, sweet flavor and nicely complemented the cinnamon and nutmeg. If you want to take these muffins to the next level, you can always add a layer of streusel on top.
 
Vegan acorn squash muffins
  • 2 cup flour 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 
  • ½ teaspoon ground cinnamon 
  • 1/8 teaspoon ground nutmeg
  • 1 cup + 2 TBSP acorn squash puree
  • 3/4 cup soy milk (or milk of choice)
  • 2/3 cup brown sugar, packed
  • 1/3 cup water
  • ¼ cup oil
  • 2 TBSP molasses
Directions
If you have a fresh acorn squash and need to turn it into a puree,  preheat your oven to 350 degrees F. Wash the acorn squash and cut it in half. Scoop out the seeds and stringy stuff from the middle and place the acorn squash face down in a high-sided baking pan lined with aluminum foil. Fill the pan with about 1/2 inch of water and bake in the preheated oven for 45-60 minutes or until the acorn squash is soft. Allow the squash to cool down slightly. Scoop out the flesh and puree in a blender or food processor. You will need 1 cup and 2 TBSP of puree for these muffins.

Preheat your oven to 400 degrees F.

Grease (or spray) a standard muffin pan and set aside (I used my silicone muffin pan and did not grease it). You do not want to use paper liners because the muffins will stick to them.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, mix together the squash puree, milk, brown sugar, water, oil and molasses.

Slowly add the dry ingredients to the wet ingredients and stir until the mixture is just combined. You do not want to overmix this.

Evenly distribute the batter into the muffin wells and bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allow the muffins to cool completely before serving.

Muffins can be stored at room temperature in an airtight container for 3-5 days or can be frozen for several weeks and reheated in the microwave.

Yield: About 14 muffins

Source: A Whisk and A Prayer

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Top 10 All Time Favorite Meatball Recipes



Food doesn't get much more fun than meatballs. Here are our top 10 all time meatballs recipes. Chicken meatballs, turkey meatballs, beef meatballs, and sausage meatballs. Stuffed with cheese, stuffed with bacon. You will find them all here!

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Coming Through the Fog by Tami A. Goldstein

A mother tells the journey of her daughter's recovery from Autism and Sensory Processing Disorder to Functioning Recovery and independent living, giving tips to parents on how to navigate the medical and educational domain. This story is an example of the unique obstacles facing a parent raising a child with Autism. The challenges they face getting supports. 

What is Sensory Processing Disorder, CranioSacral Therapy and Bio-Medical Therapy, and what roles they play on the road to Functioning Recovery and independent living? See actual projective trials pertaining to sensory supports. Is educational discrimination the reason there is difficulty getting help in school? As this story unfolds it provides useful tips to other parents to help them on their journey with their child. This story is notable because this mother's daughter was successful overcoming numerous obstacles while providing useful tools, inspiration and hope to others.  (-synopsis)



     I found this book to be interesting in that Tami had a lot of struggles finding out what exactly was going on with Heather.  When Heather first started exhibiting characteristics of a child with autism there wasn't a lot known about the spectrum disorder.  Tami had to go through multiple doctors, therapists, OT's, and other individuals before she found ones that understood her child.

     As a special education teacher I've had many students with different forms of autism through the years.  I also have two nephews with autism so it is something that I've read up on, studied, and attending conferences about.  I've learned so much about this spectrum disorder that I'm sure the average person doesn't know.

      I like that one of the people quoted in the book is Dr. Greenspan.  I attended a 3 day conference with him in Baltimore.  He had so much welcome information and ideas on how to work with students who have ASD and SPD.  She also quotes Temple Grandin who is probably more familiar to the general public due to the movie made about her life.  She grew up in a time where no one knew what autism was but she used what she knew to create a "hug box" for autistic children as well as developing a system to soothe cattle being moved.  

      While I thought this was an interesting book and it was one where a mother was telling her story I had trouble reading some of the sections about Heather in school.  I'm aware that Tami probably had a skewed view of what was going on because she was concerned about Heather but some of the things that occurred, such as with holding testing from a parent, are illegal.  I also found it discouraging how doctors kept telling her she was just a bad parent.  I think that is something that still occurs today, even though parenting skills have nothing to do with ASD.

    At times I had difficulty following the timeline and what was going on because there was a break in between paragraphs in each chapter and it jumped from one year to another.  I do think this would be a good resource for anyone who has a child on the autism spectrum because there are good tips included in the book and it's nice to know that you aren't alone when struggling to find help for your child.

     As a side note, if you suspect your child has autism spectrum disorder, the most important thing is early diagnosis and intervention.  Children that are diagnosed early and receive therapies early on have a better chance of being successful.

I give this book 3 1/2 out of 5 stars.
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So I Started A Dachshund Rescue...

Many of you followed along as I adopted Paisley and Brady.  Then I got involved with the rescue I adopted them from.  However, I did not agree with the way business was being conducted and parted ways with them early last fall.

After some time away from rescue...I realized that helping dogs is something I can do, and do well to make a difference in the world around me.  That sounds cheesy, right?  I know, I know. Cheesy, but *true*.



Along with some people that I adore - we started our own rescue this summer!  It's been a labor of love!  Little Paws Dachshund Rescue pulls dogs from high kill shelters and puppy mills and adopts to families from FL to MA. We'll expand west as our support system grows. We are 501c3 (non-profit) pending and have our first fundraising auction starting 11/1.

You can find us on Facebook (with a whopping 2,300+ followers! sorry...had to brag a little.), Twitter and on our newly created website! Swing by on Facebook for Halloween and see our costume parade - dachshunds have an appreciation for "halloweenie".  :-)

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Fully Loaded Cheesy Baked Potato Soup


Ultimate Baked Potato Soup is now fully loaded and ready in just 20 minutes! All the flavors of your favorite loaded baked potato come together in your new favorite soup recipe. Chunks of baked potato in a rich cheese soup are garnished with cheddar cheese, bacon crumbles and chives.

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Multi-Color Peppers, Tomato, and Fresh Mozzarella Pasta with Basil Garlic Butter (Dorot Garlic and Herbs) + a Giveaway!

     Do you ever buy a small bunch of herbs at the store in hopes of using them in several recipes only to have them die on you several days later?  This happens to me all the time!  I get so annoyed that I'm throwing money out the window but fresh herbs are so much better then the dried ones in recipes.  I've been looking at a way to make them last longer and finally found Dorot Garlic and Herbs.

      Dorot Garlic and Herbs are picked, then immediately chopped, then packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value.  They are perfect for use in soups, dinners, and side dishes!  I love the fact that I can keep them in the freezer and pull them out as needed and they won't be dead within a week.

     Want to try them out for yourself?  Check out my giveaway at the end of the post to win Dorot Garlic and Herbs!   One of my readers will win 6 coupons good for free Dorot products!

Peppers, tomatoes, and fresh mozzarella pasta with Basil Garlic Butter #giveaway

      I've been really enjoying using this product because it makes cooking so much easier.  There's no chopping, so hands smelling like garlic, and no worrying about the herbs going bad.  The very first recipe I made using these herbs was a delicious pasta dish.

     I made a multi-colored pepper, fresh tomato and mozzarella pasta with a basil garlic butter.  This dish was so easy I had it completely made in 20 minutes.  It is also a really pretty dish with the green, red, orange, and yellow peppers topped off with fresh mozzarella.  I'm thinking this one is going to be on our menu a lot in the coming months!


Colored Peppers, Tomato, and Fresh Mozzarella Pasta with Basile Garlic Butter (a Hezzi-D original)
10 oz. bow tie pasta
Peppers, Tomatoes, and Dorot garlic & herbs to make pasta!1 T. olive oil
4 Dorot Crushed Garlic cubes, divided 
3 or 4 bell peppers (any color), thinly sliced
1 c. cherry tomatoes, cut in half
4 T. unsalted butter
3 Dorot Chopped Basil cubes
1 t. salt
1/2 t. pepper
1/2 t. red pepper flakes
1 T. fresh lemon juice
4 oz. fresh mozzarella, thinly sliced

1.  Cook the pasta according to the package directions.  Drain and keep warm.

2.  Heat the olive oil and 1 Dorot Crushed Garlic cube in a large skillet over medium heat.  Add the peppers and saute for 4-5 minutes.  

3.  Stir in the cherry tomatoes and cook for 3-4 minutes.

4.  Meanwhile, melt the butter in a small skillet over medium heat.  As soon as it is melted add in the remaining crushed garlic cubes and the basil cubes.  Cook for 2-3 minutes.  Remove from heat and add in the salt, pepper, red pepper flakes, and lemon juice. 


5.  Reserve one tablespoon of the basil garlic butter mixture and pour the rest over top of the peppers and tomatoes.  

6.  Serve the pasta with a hearty portion of the peppers and tomatoes then top with the fresh mozzarella.  Drizzle with the reserved basil garlic butter.

Colored peppers, frest tomatoes, and mozzarella pasta with Basil Garlic Butter from Hezzi-D's Books and Cooks


Dorot provided me with the garlic and herbs and a stipend for my work but all opinions, photos, and text are 100% my own.


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Candy Corn Cupcakes

    It's almost Halloween!  I am so excited!  Halloween has always been one of my favorite holidays.  I love scaring myself silly in haunted houses, getting dressed up and passing out candy, and seeing how happy the kids are in their costumes.  I also love Halloween because the leaves are usually colorful and falling, pumpkins are everywhere, and it just smells like fall.

Candy Corn Cupcakes for Halloween from Hezzi-D's Books and Cooks
     This year I made a super fun cupcake to celebrate.  It was easy to make because it's a basic vanilla cake recipe that is colored and poured into cupcake tins.  The result looks like a candy corn and is super fun!  I gave them out at a party for my students and they loved the tri-colored cupcakes and candy flavored frosting.  The candy corn piece on top was a favorite as well.  I love taking a simple cupcake and really making it something special!

Candy Corn decorated cupcakes!
   
Candy Corn Cupcakes (idea from Mix and Match Mama)
2 1/2 c. flour
1 T. baking powder
1/2 t. salt
12 T. butter, softened
1/4 c. applesauce
1 1/3 c. sugar
3 eggs
1 t. vanilla
2/3 c. milk
yellow food coloring
orange food coloring

For the frosting:
1 stick butter, softened
1/4 c. vegetable shortening
2 T. caramel flavored creamer
2-3 cups powdered sugar

Candy Corn for decoration

1.  Preheat the oven to 350 degrees.  Fill 24 muffin cups with cupcake liners.  Set aside.

2.  In a medium bowl combine the flour, baking powder, and salt.  Set aside.

3.  In a large bowl cream together the butter, applesauce, and sugar until fluffy.  Beat in the eggs one at a time.  Stir in the vanilla.

4.  Add half of the flour mixture to the butter mixture and beat on low speed.  Add in the milk and beat until combined.  Add the remaining flour and mix until just combined.  

5.  Divide the batter into 3 bowls.  Leave one white, tint one yellow, and one orange.

6.  Add a tablespoon of white batter to each muffin cup.  Carefully layer each muffin cup with the yellow batter and then the orange batter.  Bake for 22-25 minutes.  Remove from oven and cool on a wire rack.

7.  Meanwhile, beat the butter and shortening in a large bowl with a mixer.  Beat in the caramel creamer. Add the powdered sugar a half cup at a time, beating after each addition, until desired consistency is reached.

8.  Pipe the frosting onto the cupcakes then place a candy corn on top of each.



Candy Corn Cupcakes with Caramel Frosting




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Copycat Texas Roadhouse Rolls


Texas Roadhouse bread rolls are one of the most sought out copycat recipes. Well my friends, search no more. A best Texas Roadhouse Copycat Bread Rolls Recipe is here!

An admitted carbivore, I can identify a restaurant by the bread that they serve. From the moment we sit at the table I anxiously await the bread treasure that will be delivered while we look over our menu. Truth be told, I don't need to order from the menu I would be perfectly happy sitting at this table and drinking lemon water and devouring your scrumptious bread and incredible butter. Just make sure the waitress keeps refilling that bread basket.

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Pumpkin Cinnamon Swirl Cupcakes


pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
If you're going to make one batch of pumpkin cupcakes this season (and you ARE making pumpkin cupcakes, aren't you?!?), I hope you'll bake a batch of these.

pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
Pumpkin cupcakes are always a hit in my book, but these, THESE, have a cinnamon swirl tucked inside the batter.  That little hit of brown sugary, buttery, cinnamon-y goodness takes them to the next level.

pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
Oh!  The frosting!  Oh, the frosting.

I used this little guy to swirl the plain buttercream with the cinnamon-spiced buttercream.
dual-sided piping bags for two-tone frosting!
I think I bought this at Sur La Table, but you can also find it on Amazon.

If you don't have a fancy divided pastry bag, feel free to frost the cupcakes half and half.

pumpkin cinnamon swirl cupcakes ::: if you make one batch of pumpkin cupcakes this season, make it this one.
I'm sharing the recipe over on Imperial Sugar's site.  Come and get it! ;)

PS: Can pumpkin season last forever?!?


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Grain Store


Grain Store
517 Flinders Lane
Melbourne VIC 3000
Ph: (03) 9972-6993
Website
The Grain Store on Urbanspoon

While I was away in Germany earlier this year, I started seeing quite a bit of online love for this new cafe, Grain Store. Loads of people in my Instagram feed were going gaga for it, and my cousin described their poached eggs as "life-changing" on Facebook. Since we came back, I've visited twice - once with friends for a birthday brunch, and once with my mum for her birthday. (Spoiler alert: she loved it!)

The Grain Store

Grain Store is tucked away down the quiet end of Flinders lane (near Spencer street), and is a little oasis of blonde wood and marble countertops in an otherwise nondescript part of town. Both times we visited, it also seemed to be Asian Hipster Central - smartphones, DSLRs and designer handbags at almost every table! (I include myself in that group, apart from the designer handbag, haha).

The first time we visited, they had this sweet five-dollar parking deal - you could park in the parking lot next door for ten dollars, and you'd get a five dollar discount off your meal. (Cheaper than a Myki!) Indeed, it was one of the reasons I chose to bring my mum here for her birthday just four weeks later - she has mobility issues and can't really do public transport. Sadly, Grain Store don't do that deal any more, which I only realised when we arrived and the parking lot was closed. After we found a park and settled in at our table, I asked the floor manager / waitress about it, and she told us in quite an abrupt manner that Wilson Parking ended the deal, and that we should have known because it was no longer advertised on Grain Store's website. It was a bit disappointing, (the manner in which she told us, rather than the end of the parking deal itself), but she kindly offered us a $5 discount when we settled the bill, which I thought was really nice.

On the positive side - you can actually book a table (a rarity in the cafe world!) and the food is fantastic. Let's take a look.

Cafe Latte - $3.50

Cappuccino - $3.50

Good coffees! As a general comment, I'm not quite sure how to critique coffee without sounding either insufficiently detailed or just a bit wanky - but when I say coffee is "good", I mean it's at a ready-to-drink temperature, has pretty latte art, and a rich coffee taste without being overly bitter. However, whilst the coffee was very good, Grain Store's focus is very much the food.

As you'll see in the next photos, the main brunchy dishes are all very prettily presented and a little more creative and cheffy than your standard cafe. They're all around $16 - $17, which I think is very well priced, considering that you could expect to pay similar prices at other cafes for those ubiquitous Melbourne cafe dishes like smashed avocado on toast, corn fritters, poached eggs and so on.

Portobello mushroom & raclette potato rösti, poached egg, chestnut hollandaise - $17.00

The portobello mushroom and raclette potato rösti came with two perfectly poached eggs, a rich chestnut hollandaise (and bonus points for correct umlaut-usage - it thus came as no surprise to me that Chef Ingo Meissner is German). Really delicious. I'm not sure what those white flakes were meant to be (someone at my table suggested they might be truffle?) but they didn't taste of much, and didn't really add anything to the dish.

Bacon steak and spiced apple fritters, egg sunny side up, gruyere cheese fondue - $17.00

Bacon steak! Steacon? I adored this dish. The "bacon steak" was a thick slice of smoked pork belly (I'd call it Kaiserfleisch at home), fried until deliciously crisp and slightly caramelised on the outside, with the spiced apple fritters providing welcome pops of sweetness. (They literally tasted like deep-fried apple sauce - amaze).

Buttermilk French toast, rhubarb & apple, peppered caramel, cold drip coffee mascarpone - $16.00

I only tried a little bit of the French toast, but really liked it. I find sometimes cafes can go OTT with French toast - piles of toast, masses of ice-cream, bananas, bacon, maple syrup, caramel, whatever - but this dish struck a good balance - it was rich and decadent without being overpowering.

Ricotta & peanut butter pancakes, banana, house Nutella, salt candy - $16.00

But speaking of decadent... pancakes with peanut butter, banana, Nutella and salt candy? Y'all know I'd already checked out the menu before our visit, and knew I'd be ordering it! It was all sorts of yum.

Chocolate chip cookies and milk, baked to order - $7.00

Baked-to-order chocolate chip cookies are a cute idea, but they didn't really work for me. I found them too sweet and not particularly memorable. (Just quietly, I think homemade are better - try David Lebovitz' chocolate chip cookies next time you feel like baking!)

The next three photos are from our second visit with my mum - Grain Store change their menu seasonally, and they seem to keep the basic structure of their menu (e.g. pancakes, bacon steak etc.) but change the sauces and flavourings. Speaking of which, the current iteration of pancakes on their menu is "apple, buckwheat and ricotta with orange nutella, apple purée, spiced mascarpone and pistachio streusel", which makes me think I need to get back soon!

Orange cured salmon & fried poached egg - truffle crème fraiche, smoked eggplant & crostini - $17

Isn't the cured-salmon dish just beautiful? Mum loves smoked salmon and eggs, so I was sure she'd like this. I was wrong - she loved it! She kept saying "oh wow, this is so nice!" and "we must bring your father here!" Yay!

Bacon steak & smoky new season borlotti beans - Egg sunny side up, whipped goat’s feta, vincotto - $18

One more time: bacon steak! This time it came with a tasty and filling portion of borlotti beans cooked in a smoky tomato sauce. You can't go wrong with bacon steak.

Apple, rhubarb & ricotta pancakes - rhubarb curd, apple puree, oat and honey comb crumble - $16

I went for pancakes again, and strangely enough, I thought that these apple, rhubarb and ricotta pancakes were even better than the peanut butter ones! They were overall a bit lighter and fresher, and I liked the tart fruity sauces.

I definitely think Grain Store is one of the higher quality cafes in Melbourne - creative, unique, delicious food, in a pleasant atmosphere, and at very reasonable prices. I'd highly recommend giving it a go!
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Chicken Pot Pie: Daring Bakers

      Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

     I was excited to make the pot pie because the only other time I've made one it wasn't so great.  I mean, it was edible, but it just wasn't great.  I think part of the problem was that I used a traditional filling with peas, which I don't like at all.  This time I went with all of my favorite vegetables including carrots, celery, onions, peppers, and spinach.

      For the crust I decided to make a traditional pie crust for the bottom layer and a biscuit crust for the top.  I would have done a biscuit crust for the entire pot pie, but I find it rises a lot and then tends to spill the filling all over the place.  Having it on top made the chicken pot pie better then ever.  It was crisp, golden brown, and delicious.

      The inside filling was really good as well.  I made my own "gravy" then mixed it with the fresh vegetables and cooked chicken.  My husband enjoyed it as well and in fact told me this recipe was a winner and I should keep it in our rotation. 

Chicken Pot Pie (adapted from Hannah herself!)
For the Bottom Pie Crust:
1 3/4 c. flour
1 t. salt
2/3 c. butter
1/2 c. ice cold water
For the Top Biscuit Crust:
1 c. flour
1 1/2 t. baking powder
1 t. salt
3 T. butter
1/3 c. milk
For the filling:
2 T. olive oil
2 chicken breasts, cut into 1 inch cubes
2 carrots, chopped
2 celery stalks, chopped
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 t. salt
1 t. black pepper
3 garlic cloves, minced
2 c. fresh spinach
4 T. butter
1/3 c. flour
2 c. chicken broth
1/2 c. fat free half and half
1 t. thyme

1.  Start with the bottom pie crust.  Combine the flour and salt in a medium bowl.  Grate the butter into the flour mixture.  Using your fingers, work the butter into the flour until the mixture resembles wet sand.

2.  Stir the water into the dough and mix quickly.  Turn the dough onto the table and knead 10-12 times or until it holds together.  Pat the dough into a disk then wrap in plastic wrap and refrigerate for an hour.

3.  To prepare the biscuit crust combine the flour, baking powder, and salt in a medium bowl.  Grate the butter into the bowl and using your fingers, work the butter into the flour until it resembles wet sands.

4.  Add the milk into the bowl and form a ball.  Turn the ball out onto a table and knead 6-8 times then return to the bowl.

5.  Roll out the pie crust bottom and place in a deep pie dish.  Set aside.

6.  Heat half the olive oil in a large skillet.  Add the chicken pieces and cook for 6-8 minutes or until it is no longer pink.  Remove from the skillet and place in a bowl. 

7.  Heat the remaining olive oil in the skillet and add the carrots, celery, and onions.  Saute for 5 minutes.  Add in the peppers, salt, and black pepper and cook for an additional 3-4 minutes.

8.  Add the garlic and spinach to the pan and cook until the spinach has just wilted.  Remove the vegetables from the skillet and place in a bowl.

9.  In a small bowl combine the butter and flour until a thick mixture forms.  Set aside.

10.  Preheat the oven to 400 degrees.

11.  Heat the chicken broth in the skillet.  Once it begins to boil reduce the heat to simmer and add the butter and flour mixture.  Whisk until combined.

12.  Whisk in the half and half and thyme.  Remove from heat.  Stir in the chicken and vegetables.  mix well.

13.  Pour the chicken filling into the prepared pie crust.


14.  Roll out the biscuit pie crust to just slightly bigger then the top of the pie.  Place on top of the filling and crimp the edges to the bottom pie crust, sealing in the filling.  Cut a design in the top if desired.

15.  Bake for 45 minutes.   Remove from oven and cool for 5 minutes.  Cut and serve hot.




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