Tuesdays At The Table - Very Merry Punch

Christmas Day is in a week!  YIKES!  Can I tell you that I'm just not ready this year?!  Please tell me I'm not alone...

Given that Christmas falls on a Tuesday - should I host TATT next week?  Or should I take a week off for the first time since I started?

This week I'm sharing a holiday punch.  I look at it like a winter version of sangria...that can be served hot or cold.

 

Very Merry Punch

1 1/2 cups water

1 cup packed light brown sugar

2 bottles (750-ml) hearty red wine      

1 apple, sliced

1 orange, halved and sliced 

1 cup pineapple chunks, fresh or canned      

4 whole star anise

1/2 cups orange curaçao

 

Place water and brown sugar in a medium pot. Cook over medium-high heat, stirring often, until the sugar has dissolved, about 2 minutes.

Add wine, apple, orange, pineapple, and star anise. Reduce the heat to medium and cook for 10 minutes.

Stir in orange curaçao and cook for 5 minutes more. Discard star anise. Serve the punch in heat-safe wineglasses or coffee cups, spooning a little fruit into each glass OR chill and serve over ice.

What's cooking in your kitchen?
 

Christmas Day is in a week!  YIKES!  Can I tell you that I'm just not ready this year?!  Please tell me I'm not alone...

Given that Christmas falls on a Tuesday - should I host TATT next week?  Or should I take a week off for the first time since I started?

This week I'm sharing a holiday punch.  I look at it like a winter version of sangria...that can be served hot or cold.

 

Very Merry Punch

1 1/2 cups water

1 cup packed light brown sugar

2 bottles (750-ml) hearty red wine      

1 apple, sliced

1 orange, halved and sliced 

1 cup pineapple chunks, fresh or canned      

4 whole star anise

1/2 cups orange curaçao

 

Place water and brown sugar in a medium pot. Cook over medium-high heat, stirring often, until the sugar has dissolved, about 2 minutes.

Add wine, apple, orange, pineapple, and star anise. Reduce the heat to medium and cook for 10 minutes.

Stir in orange curaçao and cook for 5 minutes more. Discard star anise. Serve the punch in heat-safe wineglasses or coffee cups, spooning a little fruit into each glass OR chill and serve over ice.

What's cooking in your kitchen?
 

reade more... Résuméabuiyad

Tuesdays At The Table - Peppermint Ribbon Cake

Happy Tuesday!  Everyone get their trees up & decorate, Christmas cards finished and all their shopping done?!  Yeah...me either.  At least my Christmas cards are finished.  So I'm not a total failure...

I'm sharing another peppermint recipe this week.  What can I say?  I love peppermint.  I promise, next week will be mint-free...and likely not a dessert.  This little beauty comes from A Taste of Home and is both easy and comes out pretty!

 

Peppermint Ribbon Cake

1 package white cake mix (regular size)

1/2 teaspoon peppermint extract

1/2 teaspoon red food coloring

1/2 cup plus 2 tablespoons crushed peppermint candies, divided

1 cup confectioners' sugar

1 tablespoon 2% milk

 

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.

Spoon 2 cups of remaining batter into a greased and floured 10-in. bundt cake pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.

Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

What's cooking in your kitchen?

Happy Tuesday!  Everyone get their trees up & decorate, Christmas cards finished and all their shopping done?!  Yeah...me either.  At least my Christmas cards are finished.  So I'm not a total failure...

I'm sharing another peppermint recipe this week.  What can I say?  I love peppermint.  I promise, next week will be mint-free...and likely not a dessert.  This little beauty comes from A Taste of Home and is both easy and comes out pretty!

 

Peppermint Ribbon Cake

1 package white cake mix (regular size)

1/2 teaspoon peppermint extract

1/2 teaspoon red food coloring

1/2 cup plus 2 tablespoons crushed peppermint candies, divided

1 cup confectioners' sugar

1 tablespoon 2% milk

 

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.

Spoon 2 cups of remaining batter into a greased and floured 10-in. bundt cake pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.

Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Peppermint Bark

I don't know how it happened...but it's December already! That means lots of presents, parties...and if you're like me, a few last minute guests or invites.  I like to have a few things made that store well and travel well...and are pretty darn tasty.  You can't go wrong with peppermint bark.

Reminder, I'm looking for you to find me the *worst* holiday display you can and submit it to my contest!

 

 

Peppermint Bark

12 Oreos, broken into small to medium pieces
6 oz hard peppermint candies, crushed into small pieces
2 cups white chocolate chips
1/2 cup Red & Green M&Ms


Melt the chocolate. Combine candy cane chunks and cookies with chocolate, setting a few aside. Pour mixture onto a wax covered cookie sheet, add last few cookie, M&Ms and candy cane bits, pressing them gently into the chocolate, and place in the refrigerator for 45 minutes or until firm.  Break into chunks and store/serve.

What's cooking in your kitchen?

I don't know how it happened...but it's December already! That means lots of presents, parties...and if you're like me, a few last minute guests or invites.  I like to have a few things made that store well and travel well...and are pretty darn tasty.  You can't go wrong with peppermint bark.

Reminder, I'm looking for you to find me the *worst* holiday display you can and submit it to my contest!

 

 

Peppermint Bark

12 Oreos, broken into small to medium pieces
6 oz hard peppermint candies, crushed into small pieces
2 cups white chocolate chips
1/2 cup Red & Green M&Ms


Melt the chocolate. Combine candy cane chunks and cookies with chocolate, setting a few aside. Pour mixture onto a wax covered cookie sheet, add last few cookie, M&Ms and candy cane bits, pressing them gently into the chocolate, and place in the refrigerator for 45 minutes or until firm.  Break into chunks and store/serve.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Turkey Enchilada Casserole

I hope everyone had a great holiday weekend, and scored some super Black Friday deals!!

Here is my favorite recipe for leftover turkey (or chicken).  It's an easy casserole with a yummy Mexican twist.  :-)

Turkey Enchilada Casserole1 1/2 to 2 cups of cooked turkey, diced
1 package flour tortillas
1 jar (16 oz) salsa verde
1 can (15 oz) black beans, drained
2 cups Monterey Jack cheese
3 tablespoons (approximately) vegetable oil

Mix diced turkey and about 3/4 (12 oz) of the salsa verde in a bowl and set aside.

Heat tortillas in the oil, one at a time for about 10 seconds. Drain on paper towels.

In casserole dish, place a layer of tortillas. Top with ½ of turkey mixture and ½ of black beans. Place another layer of tortillas topped with turkey mixture and beans. Top with tortillas. Place the last 4 oz of salsa verde on top of tortillas. Top casserole with cheese.

Bake at 350 for about 30 minutes. Serve with sour cream and guacamole (optional).

What's cooking in your kitchen?

A Christmas song a day comes back on December 1st!  If you have any suggestions, let me know!

I hope everyone had a great holiday weekend, and scored some super Black Friday deals!!

Here is my favorite recipe for leftover turkey (or chicken).  It's an easy casserole with a yummy Mexican twist.  :-)

Turkey Enchilada Casserole1 1/2 to 2 cups of cooked turkey, diced
1 package flour tortillas
1 jar (16 oz) salsa verde
1 can (15 oz) black beans, drained
2 cups Monterey Jack cheese
3 tablespoons (approximately) vegetable oil

Mix diced turkey and about 3/4 (12 oz) of the salsa verde in a bowl and set aside.

Heat tortillas in the oil, one at a time for about 10 seconds. Drain on paper towels.

In casserole dish, place a layer of tortillas. Top with ½ of turkey mixture and ½ of black beans. Place another layer of tortillas topped with turkey mixture and beans. Top with tortillas. Place the last 4 oz of salsa verde on top of tortillas. Top casserole with cheese.

Bake at 350 for about 30 minutes. Serve with sour cream and guacamole (optional).

What's cooking in your kitchen?

A Christmas song a day comes back on December 1st!  If you have any suggestions, let me know!

reade more... Résuméabuiyad

Tuesdays At The Table - Cranberry Sauce and Cranberry Sorbet

Happy Thanksgiving, everyone!  I hope you have a day filled with family, friends...and food! 

Because I'm not a fan of "traditional" cranberry sauce (aka cranberry jello in the shape of a can!), I like to make the fresh stuff.  The next day, I warm up the cranberry sauce and "repurpose" it as a sorbet. 

Cranberry Sauce

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick (or a 1/2 teaspoon of ground cinnamon)
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick (or ground cinnamon), allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.



Cranberry Sorbet

Remaining cranberry sauce
2 cups of water
1 cup orange juice
1 cup sugar
1 tsp vanilla

In a medium pot, combine your left over cranberry sauce (this recipe presumes you have about half left) and the remaining ingredients.  Allow to warm thoroughly.  Using a hand blender (or a traditional blender), blend until smooth.  Sieve to remove all solids and pour into an airtight container.  Freeze for about two hours (until it starts to solidify), the remove and beat on high for 2-3 minutes.  Return to freezer and allow to set before serving.

What's cooking in your kitchen this Thanksgiving?

Happy Thanksgiving, everyone!  I hope you have a day filled with family, friends...and food! 

Because I'm not a fan of "traditional" cranberry sauce (aka cranberry jello in the shape of a can!), I like to make the fresh stuff.  The next day, I warm up the cranberry sauce and "repurpose" it as a sorbet. 

Cranberry Sauce

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick (or a 1/2 teaspoon of ground cinnamon)
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick (or ground cinnamon), allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.



Cranberry Sorbet

Remaining cranberry sauce
2 cups of water
1 cup orange juice
1 cup sugar
1 tsp vanilla

In a medium pot, combine your left over cranberry sauce (this recipe presumes you have about half left) and the remaining ingredients.  Allow to warm thoroughly.  Using a hand blender (or a traditional blender), blend until smooth.  Sieve to remove all solids and pour into an airtight container.  Freeze for about two hours (until it starts to solidify), the remove and beat on high for 2-3 minutes.  Return to freezer and allow to set before serving.

What's cooking in your kitchen this Thanksgiving?

reade more... Résuméabuiyad

Tuesdays At The Table - Red, White and Blue Sliders

Happy Election Day!  By this point, I'm sure your all ready for the campaign ads to go away, the telemarketers to stop calling and the signs to come off your neighbor's lawn.  :-)  Me too!  In all seriousness - please go vote.  It doesn't matter who you vote for, as long as you are letting your voice be heard by choosing who YOU think will do the best job.

I stress eat during big events.  And...election night is one of those times,(thank goodness I don't have Halloween candy in my house!) so here are some sliders that are quick, easy and patriotic!

Red, White and Blue Sliders

1 large clove garlic, finely chopped

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 12 ounce jar roasted red peppers, drained (1-1/2 cups)

2 tablespoons extra-virgin olive oil

1 roasted chicken, sliced thin or shredded

1/2 teaspoon paprika

16 dinner rolls (about 2 1/2 inches in diameter), split and the insides removed

1 5 ounce bag blue potato chips, such as Terra Blues

 

 

In  a blender, puree the roasted peppers, black pepper, cayenne pepper, garlic, olive oil and paprika.

 

Slice or shred the chicken (I cheat and pick up a roasted chicken in the deli). Layer the bottom half of each roll with the potato chips, chicken and about 1 tablespoon of the red pepper puree. Top with the remaining roll halves.

Happy Election Day!  By this point, I'm sure your all ready for the campaign ads to go away, the telemarketers to stop calling and the signs to come off your neighbor's lawn.  :-)  Me too!  In all seriousness - please go vote.  It doesn't matter who you vote for, as long as you are letting your voice be heard by choosing who YOU think will do the best job.

I stress eat during big events.  And...election night is one of those times,(thank goodness I don't have Halloween candy in my house!) so here are some sliders that are quick, easy and patriotic!

Red, White and Blue Sliders

1 large clove garlic, finely chopped

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 12 ounce jar roasted red peppers, drained (1-1/2 cups)

2 tablespoons extra-virgin olive oil

1 roasted chicken, sliced thin or shredded

1/2 teaspoon paprika

16 dinner rolls (about 2 1/2 inches in diameter), split and the insides removed

1 5 ounce bag blue potato chips, such as Terra Blues

 

 

In  a blender, puree the roasted peppers, black pepper, cayenne pepper, garlic, olive oil and paprika.

 

Slice or shred the chicken (I cheat and pick up a roasted chicken in the deli). Layer the bottom half of each roll with the potato chips, chicken and about 1 tablespoon of the red pepper puree. Top with the remaining roll halves.

reade more... Résuméabuiyad

Tuesdays At The Table - Three Bean Salad

For those of you in the path of hurricane Sandy - I hope you're safe and have electricity.  Honestly, I prepped this post on Sunday night, expecting that I don't have electricity/internet.  I can't complain - the Northeast doesn't get hit with that many storms.  (No, Mother Nature - I'm NOT setting a challenge for you!)

While I love a good bean salad - I particularly like this one because it requires no electricity or cooking.  Open your cans, mix and eat!

Three Bean Salad

1 can(s) (16-oz.) dark kidney beans

1 can(s) (16-oz.) white or cannellini beans

1 can(s) ( 16-oz.) black beans

1 cup chopped red onion

1 cup chopped red bell pepper

1 bottle Italian dressing

3 tablespoon balsamic vinegar

 

Rinse and drain beans. Place beans in large bowl with onions, peppers, dressing and balsamic vinegar; toss to mix well and serve.

What's cooking in your kitchen?

For those of you in the path of hurricane Sandy - I hope you're safe and have electricity.  Honestly, I prepped this post on Sunday night, expecting that I don't have electricity/internet.  I can't complain - the Northeast doesn't get hit with that many storms.  (No, Mother Nature - I'm NOT setting a challenge for you!)

While I love a good bean salad - I particularly like this one because it requires no electricity or cooking.  Open your cans, mix and eat!

Three Bean Salad

1 can(s) (16-oz.) dark kidney beans

1 can(s) (16-oz.) white or cannellini beans

1 can(s) ( 16-oz.) black beans

1 cup chopped red onion

1 cup chopped red bell pepper

1 bottle Italian dressing

3 tablespoon balsamic vinegar

 

Rinse and drain beans. Place beans in large bowl with onions, peppers, dressing and balsamic vinegar; toss to mix well and serve.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Baked Onion Rings

Little secret - I love onion rings.  I don't indulge in them often...but I've finally found a recipe that makes baked onion rings taste just as yummy (if not more) than the fried kind.

Baked Onion Rings

4 cups Ritz crackers or Panko bread crumbs
1/2 teaspoon cayenne
1 cup low-fat buttermilk
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 to 2 large Vidalia onions, peeled


Place Ritz crackers into a food processor and process into crumbs, or place in a sealable plastic bag and crush with a rolling pin. (If you use Panko bread crumbs, move directly to the next step.)  Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings.

Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then into cracker/panko crumbs and place on baking sheet.

Place onion rings on a cookie/baking sheet that has been coated in cooking spray and then spritz cooking spray evenly over rings and bake at 450 for 20 minutes, or until coating is crisp.

What's cooking in your kitchen?

Little secret - I love onion rings.  I don't indulge in them often...but I've finally found a recipe that makes baked onion rings taste just as yummy (if not more) than the fried kind.

Baked Onion Rings

4 cups Ritz crackers or Panko bread crumbs
1/2 teaspoon cayenne
1 cup low-fat buttermilk
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 to 2 large Vidalia onions, peeled


Place Ritz crackers into a food processor and process into crumbs, or place in a sealable plastic bag and crush with a rolling pin. (If you use Panko bread crumbs, move directly to the next step.)  Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings.

Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then into cracker/panko crumbs and place on baking sheet.

Place onion rings on a cookie/baking sheet that has been coated in cooking spray and then spritz cooking spray evenly over rings and bake at 450 for 20 minutes, or until coating is crisp.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Apple Streusel Muffins

Happy Tuesday, everyone!  Between the blog re-design, two giveaways running this week, and the swap that Nola and I are hosting - this blog is hopping lately!  I hope you'll all participate in both the Frosty Paws and Think Pink giveaways.  :-)  Quick reminder - if you're participating in the treat and toy swap, please get your packages in the mail!

My crockpot is at my friend's house, so my playing in the kitchen lately has been mostly baking.  I love fresh apples in New England!

Apple Streusel Muffins

2 apples, peeled and cored, finely diced
2 cups flour
2/3 cup sugar
2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
1/4 cup butter, melted
2 tsp cinnamon

Streusel Topping
1/3 cup flour
1/4 cup butter, melted
1/3 cup brown sugar

In a large bowl, mix together wet and dry ingredients (except for apples) for the muffins until well combined.  Gently stir in chopped apple.  Scoop about 1/4 cup batter into each cupcake liner, about 2/3 full. Set aside.

In a medium bowl, mix together ingredients for streusel topping.  Spoon streusel topping on top of the batter in each muffin cup.  Bake for 20-25 minutes at 400 degrees.

 

What's cooking in your kitchen?

Happy Tuesday, everyone!  Between the blog re-design, two giveaways running this week, and the swap that Nola and I are hosting - this blog is hopping lately!  I hope you'll all participate in both the Frosty Paws and Think Pink giveaways.  :-)  Quick reminder - if you're participating in the treat and toy swap, please get your packages in the mail!

My crockpot is at my friend's house, so my playing in the kitchen lately has been mostly baking.  I love fresh apples in New England!

Apple Streusel Muffins

2 apples, peeled and cored, finely diced
2 cups flour
2/3 cup sugar
2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
1/4 cup butter, melted
2 tsp cinnamon

Streusel Topping
1/3 cup flour
1/4 cup butter, melted
1/3 cup brown sugar

In a large bowl, mix together wet and dry ingredients (except for apples) for the muffins until well combined.  Gently stir in chopped apple.  Scoop about 1/4 cup batter into each cupcake liner, about 2/3 full. Set aside.

In a medium bowl, mix together ingredients for streusel topping.  Spoon streusel topping on top of the batter in each muffin cup.  Bake for 20-25 minutes at 400 degrees.

 

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - BBQ Meatloaf

Happy Tuesday!  If you haven't dropped by in a few days - I hope you're enjoying the new blog look.  :-)  It's still under construction, but will be finished up soon.  Stay tuned!

Cool weather is finally arriving and I'm craving meatloaf!  I make a few versions, but BBQ meatloaf gives a good "bang for the buck" presentation if you have company.  :-)


BBQ Meatloaf

1 1/2 pounds ground beef
1/2 cup French's fried onions
1 cup (or so) BBQ sauce of your choice
5-6 slices of bacon, uncooked
2 eggs
1/2 cup breadcrumbs
6 slices provolone cheese
1/4 cup grated Parmesan/Romano
Salt & pepper, to taste


Make meatloaf as normal - combining the ground beef, eggs, breadcrumbs, grated cheese, salt and pepper.  Place half your meatloaf in a loaf pan or baking dish, spreading evenly.  Pour a thin layer of BBQ sauce, then 1/4 cup of fried onions and the sliced cheese.  Spread the remaining meatloaf over the top.  Interlace the slices of bacon, covering the top of the meatloaf and pour remaining BBQ sauce over the top.  Bake at 350 for approximately one hour.  Sprinkle the top with the remaining fried onions over the top and let crisp for 5 minutes at 375.

What's cooking in your kitchen?

Happy Tuesday!  If you haven't dropped by in a few days - I hope you're enjoying the new blog look.  :-)  It's still under construction, but will be finished up soon.  Stay tuned!

Cool weather is finally arriving and I'm craving meatloaf!  I make a few versions, but BBQ meatloaf gives a good "bang for the buck" presentation if you have company.  :-)


BBQ Meatloaf

1 1/2 pounds ground beef
1/2 cup French's fried onions
1 cup (or so) BBQ sauce of your choice
5-6 slices of bacon, uncooked
2 eggs
1/2 cup breadcrumbs
6 slices provolone cheese
1/4 cup grated Parmesan/Romano
Salt & pepper, to taste


Make meatloaf as normal - combining the ground beef, eggs, breadcrumbs, grated cheese, salt and pepper.  Place half your meatloaf in a loaf pan or baking dish, spreading evenly.  Pour a thin layer of BBQ sauce, then 1/4 cup of fried onions and the sliced cheese.  Spread the remaining meatloaf over the top.  Interlace the slices of bacon, covering the top of the meatloaf and pour remaining BBQ sauce over the top.  Bake at 350 for approximately one hour.  Sprinkle the top with the remaining fried onions over the top and let crisp for 5 minutes at 375.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Pain Au Chocolat

One of my favorite parts of How to Bake A Perfect Life (review coming soon, I promise) is that there are recipes built into the book.  Of course, I had to try one!  I'll work my way through all the bread recipes, but started easy with these babies.  It's like Paris on a plate.  Really!

Pain Au Chocolat

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares

1 large egg beaten to blend with 1 tablespoon water (for glaze)

12 oz. semisweet or milk chocolate chips

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place about 1/2 once of chips on the edge of a pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.

Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

What's cooking in your kitchen?

One of my favorite parts of How to Bake A Perfect Life (review coming soon, I promise) is that there are recipes built into the book.  Of course, I had to try one!  I'll work my way through all the bread recipes, but started easy with these babies.  It's like Paris on a plate.  Really!

Pain Au Chocolat

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares

1 large egg beaten to blend with 1 tablespoon water (for glaze)

12 oz. semisweet or milk chocolate chips

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place about 1/2 once of chips on the edge of a pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.

Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At TheTable - Granola "Candy Bars"

Happy Tuesday!  It's been a busy few days.  Over the weekend, I had the privilege of accompanying my cousin, Kristin and some other friends and family members wedding dress shopping.  If you follow me on Instagram, you got to see the lovely gown she picked out.  I also seem to be the Queen of owner surrenders for our rescue lately.  Sad...but true.  I've listened to so many stories that have broken my heart, that I couldn't help but cry it out a few times.

OK...on to some HAPPY!  I'm happily embarrassing my kitchen these days and these oatmeal candy bars are so easy and pretty darn yummy.  I saw something similar on Pinterest and modified it to my preferences.

 

 

Granola Candy Bars

1 1/4 cups peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups oats (quick oats...but not instant)
1 1/2 cups mini chocolate chips
1/2 cup dried cranberries (or raisins)
1/2 cup pecans or walnuts, chopped

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips, pecans and dried cranberries. Stir until combined and chocolate chips are melted.

Spread into wax paper lined 9x13 pan. Refrigerate until hardened, about an hour. Cut and keep refrigerated.

What's cooking in your kitchen?

Happy Tuesday!  It's been a busy few days.  Over the weekend, I had the privilege of accompanying my cousin, Kristin and some other friends and family members wedding dress shopping.  If you follow me on Instagram, you got to see the lovely gown she picked out.  I also seem to be the Queen of owner surrenders for our rescue lately.  Sad...but true.  I've listened to so many stories that have broken my heart, that I couldn't help but cry it out a few times.

OK...on to some HAPPY!  I'm happily embarrassing my kitchen these days and these oatmeal candy bars are so easy and pretty darn yummy.  I saw something similar on Pinterest and modified it to my preferences.

 

 

Granola Candy Bars

1 1/4 cups peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups oats (quick oats...but not instant)
1 1/2 cups mini chocolate chips
1/2 cup dried cranberries (or raisins)
1/2 cup pecans or walnuts, chopped

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips, pecans and dried cranberries. Stir until combined and chocolate chips are melted.

Spread into wax paper lined 9x13 pan. Refrigerate until hardened, about an hour. Cut and keep refrigerated.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Coffee Cake

Happy Tuesday!  Here's a little secret for you... because of all the family in town, need to be away from my house and grandma-centric birthday festivities...I haven't cooked since Thursday.  I kind of miss my kitchen!

 

 

It's supposed to rain later this week, and I think I just might be making this coffee cake.  YUM!

Coffee Cake

 

Topping:

3/4 cup brown sugar

1/4 cup sifted all-purpose flour

1/4 cup butter, room temperature

1 teaspoon cinnamon

 

Cake:

1 1/2 cups sifted all-purpose flour (sift before measuring)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

1/2 cup melted butter

1/3 cup milk

2 teaspoon vanilla extract

 

 

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

 

In a medium bowl, combine together beaten egg, sugar and melted butter. Add milk and vanilla. Stir in flour, baking powder and salt, mixing well.

Pour batter into a greased and floured  9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, when a toothpick will come out clean. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

 

What's cooking in your kitchen?

Happy Tuesday!  Here's a little secret for you... because of all the family in town, need to be away from my house and grandma-centric birthday festivities...I haven't cooked since Thursday.  I kind of miss my kitchen!

 

 

It's supposed to rain later this week, and I think I just might be making this coffee cake.  YUM!

Coffee Cake

 

Topping:

3/4 cup brown sugar

1/4 cup sifted all-purpose flour

1/4 cup butter, room temperature

1 teaspoon cinnamon

 

Cake:

1 1/2 cups sifted all-purpose flour (sift before measuring)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

1/2 cup melted butter

1/3 cup milk

2 teaspoon vanilla extract

 

 

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

 

In a medium bowl, combine together beaten egg, sugar and melted butter. Add milk and vanilla. Stir in flour, baking powder and salt, mixing well.

Pour batter into a greased and floured  9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, when a toothpick will come out clean. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

 

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Crockpot Orange Chicken

Now that fall is finally coming, it's time to bring out the crockpot.  I should probably be cooking in my crockpot all year round...  I'll have to work on that!  In the meantime, here's one of my favorite crockpot meals. :-)

 

 

Crockpot Orange Chicken1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
1 tablespoon olive oil, for browning the chicken
1/4 teaspoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (no pulp)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup


Use a 4 quart slow cooker for best results. Dredge the chicken pieces in flour, and shake off the excess. Throw out any unused flour. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. (Just sear it enough to get a nice coating).

Throw the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

What's cooking in your kitchen?

Now that fall is finally coming, it's time to bring out the crockpot.  I should probably be cooking in my crockpot all year round...  I'll have to work on that!  In the meantime, here's one of my favorite crockpot meals. :-)

 

 

Crockpot Orange Chicken1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
1 tablespoon olive oil, for browning the chicken
1/4 teaspoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (no pulp)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup


Use a 4 quart slow cooker for best results. Dredge the chicken pieces in flour, and shake off the excess. Throw out any unused flour. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. (Just sear it enough to get a nice coating).

Throw the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Chicken Bruschetta

I know I said this last week - but THANK YOU for all the kind words of encouragement and prayers for Meadow.  She continues to heal and sends you all doxie kisses.  :-)  Right now, she isn't my own little patient.  Apparently, there are mushrooms growing in my yard and Brady found one.  He got REALLY sick, really quickly and was diagnosed with mushroom toxicity. {See, I knew I disliked mushrooms for a reason!} He's pretty much back to normal now, just taking some meds to protect his kidney/liver.

OK...on to the food!  I love, love, love bruschetta.  I've found that putting it on chicken instead of toasted french/italian bread makes a pretty good meal!

Chicken Bruschetta

4 chicken breasts (about a pound)
1/4 cup of sun dried tomato salad dressing
1-2 large tomatoes, finely diced
1/2 cup grated mozzarella
1/4 cup fresh basil, chopped OR
1 teaspoon dried basil

In a large storage bag, marinate your chicken breast in salad dressing.  {Depending how strong of a flavor you want, it can be between 30 minutes or 8 hours.}

In a 9x13 casserole pan, bake your chicken at 350 for 25-30 minutes.  Evenly distribute the mozzarella, tomatoes and basil over each chicken breast and finish cooking for approximately 10 minutes.

What's cooking in your kitchen?

I know I said this last week - but THANK YOU for all the kind words of encouragement and prayers for Meadow.  She continues to heal and sends you all doxie kisses.  :-)  Right now, she isn't my own little patient.  Apparently, there are mushrooms growing in my yard and Brady found one.  He got REALLY sick, really quickly and was diagnosed with mushroom toxicity. {See, I knew I disliked mushrooms for a reason!} He's pretty much back to normal now, just taking some meds to protect his kidney/liver.

OK...on to the food!  I love, love, love bruschetta.  I've found that putting it on chicken instead of toasted french/italian bread makes a pretty good meal!

Chicken Bruschetta

4 chicken breasts (about a pound)
1/4 cup of sun dried tomato salad dressing
1-2 large tomatoes, finely diced
1/2 cup grated mozzarella
1/4 cup fresh basil, chopped OR
1 teaspoon dried basil

In a large storage bag, marinate your chicken breast in salad dressing.  {Depending how strong of a flavor you want, it can be between 30 minutes or 8 hours.}

In a 9x13 casserole pan, bake your chicken at 350 for 25-30 minutes.  Evenly distribute the mozzarella, tomatoes and basil over each chicken breast and finish cooking for approximately 10 minutes.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Strawberry Lemon Bars

First, a huge THANK YOU to all of you that have sent Meadow your thoughts and prayers for a speedy recovery!  Your comments and good thoughts have meant so much to me. I'll do an update post on her tomorrow (hopefully).

I'm all about the bar cookie lately.  Most of the bar cookie recipes mix up quickly, clean up fairly easily and are just plain yummy. :-)

Strawberry Lemon Bars

2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons lemon zest
1 cup butter, room temperature
1 tablespoon lemon juice
1 egg
1/2 cup diced fresh strawberries

In a medium bowl sift together flour, baking powder and salt. Set aside.

In the bowl of your electric mixer cream sugar and butter together.  Mix in egg, lemon juice and zest.  Slowly add in flour mixture. Fold in diced strawberries by hand.

Line an 8 x 8 baking dish with foil.  Press dough into the bottom of the pan.  Bake at 350 for about 35-45 minutes or until a toothpick is inserted and comes out clean.

Let the bars cool before cutting and glazing.

Glaze
1 cup of confectioners sugar and the juice of half a lemon. Whisk together and pour over cut and cooled bars.

What's cooking in your kitchen?

First, a huge THANK YOU to all of you that have sent Meadow your thoughts and prayers for a speedy recovery!  Your comments and good thoughts have meant so much to me. I'll do an update post on her tomorrow (hopefully).

I'm all about the bar cookie lately.  Most of the bar cookie recipes mix up quickly, clean up fairly easily and are just plain yummy. :-)

Strawberry Lemon Bars

2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons lemon zest
1 cup butter, room temperature
1 tablespoon lemon juice
1 egg
1/2 cup diced fresh strawberries

In a medium bowl sift together flour, baking powder and salt. Set aside.

In the bowl of your electric mixer cream sugar and butter together.  Mix in egg, lemon juice and zest.  Slowly add in flour mixture. Fold in diced strawberries by hand.

Line an 8 x 8 baking dish with foil.  Press dough into the bottom of the pan.  Bake at 350 for about 35-45 minutes or until a toothpick is inserted and comes out clean.

Let the bars cool before cutting and glazing.

Glaze
1 cup of confectioners sugar and the juice of half a lemon. Whisk together and pour over cut and cooled bars.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Naan

It has been H-O-T {and grossly humid} this summer.  I don't know about you...but for me, that means less time in the kitchen and more time consuming salads and finger foods.  During the summer, I love hummus and pita chips.  However, if you're looking for a less crunchy - but equally yummy option to pita chips, I like naan.  It is so easy and pretty healthy too.

Naan

4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain greek yogurt
1/8 cup vegetable oil
2 tablespoon minced garlic (optional)

In a large bowl, mix together flour, baking powder and salt.  Stir in the yogurt and oil till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.

Turn the dough out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.  Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.

Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.

Heat a large frying pan or griddle to medium and heat your oven to about 500.

Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.

Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long). It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.  Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter if you like.

Serve.

What's cooking in your kitchen?

It has been H-O-T {and grossly humid} this summer.  I don't know about you...but for me, that means less time in the kitchen and more time consuming salads and finger foods.  During the summer, I love hummus and pita chips.  However, if you're looking for a less crunchy - but equally yummy option to pita chips, I like naan.  It is so easy and pretty healthy too.

Naan

4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain greek yogurt
1/8 cup vegetable oil
2 tablespoon minced garlic (optional)

In a large bowl, mix together flour, baking powder and salt.  Stir in the yogurt and oil till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.

Turn the dough out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.  Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.

Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.

Heat a large frying pan or griddle to medium and heat your oven to about 500.

Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.

Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long). It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.  Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. Remove naan from the oven and brush it lightly with melted butter if you like.

Serve.

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Nutella Waffles

I've been on a breakfast kick lately.  Perhaps, it's the desire to do something fun after an insomnia-filled night that gets me moving.... Maybe it's that it's been so hot and humid lately, that I realize if I don't cook in the morning - I'm not cooking. {Period}
Either way - I love a good waffle and have been having some fun playing with perfecting it.  This just might be a winner!

Nutella Waffles

1-1/4 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

2 eggs, separated

1-1/4 cups milk

1 teaspoon vanilla

1/3 cup Nutella

3 tablespoons butter, melted

In a large bowl, combine the flour, sugar, baking powder, and baking soda. In another bowl, whisk the egg yolks, milk, Nutella and butter; stir mixture into dry ingredients just until moistened.

In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions.

Serve! {I like to top them with sliced bananas and strawberries.}

What's cooking in your kitchen?

I've been on a breakfast kick lately.  Perhaps, it's the desire to do something fun after an insomnia-filled night that gets me moving.... Maybe it's that it's been so hot and humid lately, that I realize if I don't cook in the morning - I'm not cooking. {Period}
Either way - I love a good waffle and have been having some fun playing with perfecting it.  This just might be a winner!

Nutella Waffles

1-1/4 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

2 eggs, separated

1-1/4 cups milk

1 teaspoon vanilla

1/3 cup Nutella

3 tablespoons butter, melted

In a large bowl, combine the flour, sugar, baking powder, and baking soda. In another bowl, whisk the egg yolks, milk, Nutella and butter; stir mixture into dry ingredients just until moistened.

In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions.

Serve! {I like to top them with sliced bananas and strawberries.}

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Quinoa Fruit Salad

I think that one of the best parts of summer is the wonderful offerings of the fruit stands and produce markets in my area.  Nothing against grocery stores...but it's nice to know that when I drop by a fruit stand a few miles from my house, that I'm actually supporting local growers!
Someone on Twitter (sorry, I don't remember who!) was talking about a quinoa fruit salad over the weekend...and that got me curious.  So I played online, then I played in the kitchen!

Quinoa Fruit Sald
1 cup dry quinoa, rinsed
1 apple, rinsed and diced
2 peaches, rinsed and diced
1/2 pint blueberries, rinsed
1 pint strawberries, rinsed and sliced
2 tablespoons honey or maple syrup
1 teaspoon balsamic vinegar
1 tablespoon orange juice
1/2 cup slivered almonds or chopped pecans

Cook the quinoa according to package directions, remembering to rinse it well first to get rid of the bitter taste.

In a large bowl, dump all your rinsed and diced fruits. When your quinoa is cooked and fluffed, add that in too.  Then add the balsamic vinegar, orange juice and honey...and mix well.

Let cool for an hour or so.  Just before serving, sprinkle nuts of your choice on top. (And maybe a little vanilla ice cream too!)

What's cooking in your kitchen?

I think that one of the best parts of summer is the wonderful offerings of the fruit stands and produce markets in my area.  Nothing against grocery stores...but it's nice to know that when I drop by a fruit stand a few miles from my house, that I'm actually supporting local growers!
Someone on Twitter (sorry, I don't remember who!) was talking about a quinoa fruit salad over the weekend...and that got me curious.  So I played online, then I played in the kitchen!

Quinoa Fruit Sald
1 cup dry quinoa, rinsed
1 apple, rinsed and diced
2 peaches, rinsed and diced
1/2 pint blueberries, rinsed
1 pint strawberries, rinsed and sliced
2 tablespoons honey or maple syrup
1 teaspoon balsamic vinegar
1 tablespoon orange juice
1/2 cup slivered almonds or chopped pecans

Cook the quinoa according to package directions, remembering to rinse it well first to get rid of the bitter taste.

In a large bowl, dump all your rinsed and diced fruits. When your quinoa is cooked and fluffed, add that in too.  Then add the balsamic vinegar, orange juice and honey...and mix well.

Let cool for an hour or so.  Just before serving, sprinkle nuts of your choice on top. (And maybe a little vanilla ice cream too!)

What's cooking in your kitchen?

reade more... Résuméabuiyad

Tuesdays At The Table - Watermelon Margaritas

Tuesday - the yummiest day of the week!  Thanks you all you lovelies that share your recipes each week! :-)  Keep them coming.
Have you ever watched an episode of The Chew?  I just love the way that all the hosts interact with each other.  You can really tell that they're having fun! Add some yummy recipes (and Clinton's Craft Corner) and it's not an hour of wasted time.  I saw this recipe almost a month ago and, while I wanted to make it, didn't think about it again until I walked by a watermelon display in the grocery store today.  I just *had* to give in and make it!

Watermelon Margaritas
3 Cups cubed watermelon
1/4 Cup lime simple syrup
1 1/2 Cups tequila
1/4 Cup orange liqueur

Add the watermelon, lime simple syrup, tequila and orange liqueur to a blender and whirl until smooth. Pour margarita into salt rimmed rocks glasses filled with ice. Garnish with lime and watermelon wedge. (If you prefer a frozen margarita, I'd suggest freezing the watermelon before blending and add in about another cup of ice before blending.)

 

Recipe and picture via

What's cooking in your kitchen?

Tuesday - the yummiest day of the week!  Thanks you all you lovelies that share your recipes each week! :-)  Keep them coming.
Have you ever watched an episode of The Chew?  I just love the way that all the hosts interact with each other.  You can really tell that they're having fun! Add some yummy recipes (and Clinton's Craft Corner) and it's not an hour of wasted time.  I saw this recipe almost a month ago and, while I wanted to make it, didn't think about it again until I walked by a watermelon display in the grocery store today.  I just *had* to give in and make it!

Watermelon Margaritas
3 Cups cubed watermelon
1/4 Cup lime simple syrup
1 1/2 Cups tequila
1/4 Cup orange liqueur

Add the watermelon, lime simple syrup, tequila and orange liqueur to a blender and whirl until smooth. Pour margarita into salt rimmed rocks glasses filled with ice. Garnish with lime and watermelon wedge. (If you prefer a frozen margarita, I'd suggest freezing the watermelon before blending and add in about another cup of ice before blending.)

 

Recipe and picture via

What's cooking in your kitchen?

reade more... Résuméabuiyad