Beef Stroganoff

Today, I invited my Mom and brothers over for Mother's Day dinner to have my Mom's favorite dishes: beef stroganoff and apple pie. My mom has great memories of beef stroganoff that my Aunt Dana used to make but hasn't had it in 15 years (she says). So, I found a great recipe and whipped it up for her. It was DELICIOUS! My brothers don't normally like the food that I make (cause it's too fancy, they say), but they both loved this and gave me high fives. You really gotta try this!

Beef Stroganoff

Adapted from For The Love of Cooking

Ingredients

1 lb lean beef, cut into chunks (I used cube steak)

1 onion, chopped

1 tsp fresh thyme

4 c beef stock

3 cloves of garlic, chopped

1 bay leaf

8 oz mushrooms, sliced (I prefer cremini)

2 tbsp Dijon mustard

2 tsp Worcestershire

3 tbsp sour cream

2 tbsp cornstarch (mix with 2 tbsp water)

Egg noodles

Parsley

Directions

Preheat oven to 275 degrees. In a oven-safe pot, heat 2 tbsp olive oil. Add beef chunks and brown the meat, 3 minutes. Add onion and garlic, saute 2 minutes. Add bay leaf, thyme, and beef broth. Put the lid on the pot and transfer to the oven. Cook for 4 hours.

Heat a skillet over medium heat. Add 2 tbsp olive oil and mushrooms, saute until golden brown. Remove the pot from the oven and place on the stove top on low heat. When mushrooms are done, add them to the pot. Add dijon, worcestershire, sour cream, and corn starch mixture. Bring to a boil and then turn to low and simmer until the noodles are ready. Serve with egg noodles and garnish with parsley.

Pecan Squares

For Mother's Day, I wanted to make my Gram one of her favorite things, which is pecan pie. I decided to try these pecan squares because they would be easier to eat. I also drizzled them with chocolate because my Gram's other favorite thing is chocolate (and it's more yummy that way). They are very rich, but got rave reviews from the family.

*****NOTE: Do not continue if you are afraid of butter. This will traumatize you.*****

Pecan Squares

Adapted from The Barefoot Contessa

Crust:

1 1/4 pounds unsalted butter, room temperature

• 3/4 cup granulated sugar
• 3 extra-large eggs
• 3/4 teaspoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 
  
• Topping:
• 1 pound unsalted butter
• 1 cup good honey
• 3 cups light brown sugar, packed
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/4 cup heavy cream
• 2 pounds pecans, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

*I melted bittersweet chocolate chips and drizzled that on the bars to make them more delicious*

Cranberry Orange Scones with Orange Icing

I have a thing for cranberries... I do. Weird, I know. I also have a thing for scones, but then again, who doesn't? I watched the Barefoot Contessa, Ina Garten, make these and needed to try them as well. I again used my sister as an excuse because she's very pregnant and needs a pick me up. She's coming over in an hour or so and I think will be so excited to take a lot of scones home with her!

It's a bit labor intensive with the rolling out and cookie cutting, but you can do it. Channel your grandma while you do it (that's what I did). They come out so nice and pretty and tasty, as well! P.s. don't skip the icing because the scones themselves aren't super sweet so they kinda need the delicious zesty icing.

Cranberry Orange Scones with Orange Icing

Adapted from Barefoot Contessa

Ingredients

4 cups plus 1/4 cup all-purpose flour

1/2 cup sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt

1 tablespoon grated orange zest

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

1/2 cup confectioners' sugar, plus 2 tablespoons (icing)

4 teaspoons freshly squeezed orange juice (icing)

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Cinnamon Sour Cream Waffles

I like mine with peanut butter, bananas and syrup! Delicious!

Don't you wish you woke up at my house this morning? My cousin, Cassady, was pretty glad she did! I've been wanting waffles for a couple of days and thought this mornings recovery from a night of dancing signaled waffle-time! These were so easy to make and really delicious- not too sweet or sugary at all.

Cinnamon Sour Cream Waffles

Adapted from Alton Brown

Ingredients

1 c fat free milk

1 c low fat sour cream

2 eggs

3 tbsp butter, melted

1 tsp vanilla

2 tsp baking powder

1 1/2 c flour

1 tsp baking soda

1/2 tsp cinnamon

pinch of salt

Directions

Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the dry and fold to combine. Don't worry about lumps.

When iron is hot, spray with non-stick spray. Spoon 1/2 to 3/4 c of batter onto the center of the iron and cook until a golden brown crust forms. Serve with your favorite toppings!

Homemade Granola Bars

I've been wanting to make this recipe for a while and finally used my sister as an excuse to do it. She's about to have my nephew any day (or minute) now and I thought I'd make her some treats (she doesn't know there are more treats coming... ssshhhh!). These granola bars are great because she, John (brother-in-law), or Madison (my beautiful niece) can enjoy them.

Homemade Granola Bars

Adapted from Barefoot Contessa

Ingredients

2 c old fashioned oats

1/2 c toasted wheat germ (toast in a dry skillet over low-med heat for 3-4 min)

1 c sliced almonds

1 c shredded coconut, loosely packed

3 tbsp butter

2/3 c honey

1/4 c brown sugar, lightly packed

1 1/2 tsp vanilla extract

1/4 tsp salt

1/2 c raisins (original recipe calls for dates, but really use what you like)

1/2 c chopped dried apricots

1/2 c dried cranberries

Directions

Preheat oven to 350 degrees. Butter an 8x12 in baking dish and line with parchment paper (just the bottom, which makes the bars easier to get out).

Toss the oatmeal, coconut, and almonds together on a baking sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and add the toasted wheat germ.

Reduce the oven temp to 300 degrees.

Place the butter, honey, brown sugar, salt, and vanilla, in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruits and mix.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the bottom of the pan. Bake for 25-30 minutes, until light golden brown. Cool for at least 2-3 hours before cutting into squares. Enjoy!

Chocolate Bundles

So, I'm on day 3 of being sick with the flu or something equally awful. I've been very bored and wanted something dessert-y now that I got my appetite back. Being that I couldn't make it to the mail box let alone the grocery store, I had to use what was on hand. Luckily for me, the ingredients for this were in my freezer (and are subsequently in my stomach). This is SO easy and would be really nice for company. You can make them as small as large as you want so you get just the desired amount of dessert.

Chocolate Bundles

Adapted from Puffpastry.com

Ingredients

1 sheet puff pastry

6 oz semi-sweet chocolate chips

1/4 c chopped walnuts

Confectioners sugar

Directions

Thaw sheet of puff pastry for 30 minutes prior to baking. Preheat oven to 400 degrees. Mix walnuts and chocolate chips together.

On a floured surface, roll out puff pastry to 12-in square. Cut into 9 4-in squares. Place about 2 tbsp chocolate chip/walnut mixture in center of pastry. Brush edges of squares with water. Fold corners into center on top of filling and twist slightly to seal and fan out corners. Place 2-in apart of a baking sheet.

Bake 15 min or until golden. Let cool 10 min before serving. Sprinkle with confectioners sugar and serve.

Mexican Pizzas

I'm always craving Mexican food and made this for Kasey and I last night for dinner. It was so easy because really it's just all assembling and eating. I loved it and will be making this again and again.

Mexican Pizzas

Adapted from For the Love of Cooking

Ingredients

1 lb ground beef

1/2 yellow onion, diced

1 can diced green chilies

1 package taco seasoning

3/4 c water

flour tortillas

salsa

sour cream

refried beans

avocado

hot sauce

cheese

cilantro

Directions

Brown ground beef in a skillet and drain excess oil, if necessary. Add taco seasoning, water, onion and green chilies. Simmer for 5-7 minutes until mixture thickens and onions soften.

Heat oven to 350 degrees. Place one flour tortilla on a baking sheet and layer with refried beans then beef mixture and top with another flour tortilla. Bake 10 minutes.

Remove from the oven and top the tortilla with salsa and cheese. Return to the oven until cheese melts. Top with your favorite ingredients; sour cream, cilantro, avocado, hot sauce, etc.

Mocha Chocolate Chip Cookies

I made these cookies as gift mixes for baby shower gifts for my sister's baby shower. They were the perfect cookie for my sister because she loves coffee and chocolate. They are really delicious and the instant coffee really brings out the chocolate flavor, rather than tasting like coffee.

Mocha Chocolate Chip Cookies

Adapted from Gifts from the Cookie Jar Cookbook

Ingredients

3/4 c dark brown sugar

1/2 c sugar

1/4 c cocoa

2 tbsp instant coffee

1 3/4 c flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 c semi-sweet chocolate chips

3/4 c butter, melted

1 egg, beaten

1 tsp vanilla

Directions

Preheat oven to 350 degrees. Put all dry ingredients into a bowl. Add butter, egg and vanilla. Beat or mix until combined.

Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes. Remove from the oven and let cookies cool on cookie sheet for 1 minute, then transfer to a cooling rack.

Chicken Zucchini Alfredo

Or as Madison said... "Fettu-what?" She ate it though, which is all that counts. (I told her the zucchini was cucumber though ;)

I originally noticed this recipe because my dear friend, Jesseca, loves alfredo and it doesn't love her (nor any of us allergic to dairy, so I feel your pain, Jess). I sent the recipe to her and she made it and enjoyed it, then she even sent it to another friend, Kelly, who told me to try it. Today, I did. Madison and I had it for lunch and it was great! A major plus is that it's about half the fat and calories of regular alfredo!

Chicken Zucchini Alfredo

Adapted from Food Network Magazine

Ingredients

3 tbsp olive oil

2 cloves garlic, minced

2 zucchini, thinly sliced into half moons

4 4oz skinless, boneless chicken breasts

12 oz fettuccine

1 tbsp flour

1 c cold low fat milk

1/2 c evaporated nonfat milk

3/4 c Parmesan cheese

1/4 c parsley, chopped

Salt and pepper

Directions

Bring pot of water to a boil for the pasta. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 clove of garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, about 5 minutes. Transfer to a bowl.

Heat another tbsp oil in the skillet over medium high heat. Season the chicken with salt and pepper and cook through, 2-3 minutes per side. Transfer to a plate.

Cook the pasta as label directs. Drain, reserving 1/2 c cooking water, return pasta to the pot.

Meanwhile, whisk the low fat milk and flour in a bowl. Place the remaining clove of garlic and 1 tbsp oil in the skillet and cook over medium heat for 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 tsp salt and the cheese, stir to melt.

Cut the chicken into strips. Toss with the pasta, sauce , zucchini and parsley. Add the reserved pasta water as needed to loosen the sauce.

Risotto with Asparagus and Fennel

My dear friend Kasey is moving to Florida soon to be a real-life doctor but I'm worried she's going to live on eggs and frozen vegetables. Because of this, I'm trying to feed her as much as possible right now and tonight was no exception. We made this risotto because we were looking for a light but filling dish. Kasey really liked it!

If you've never used fennel, it's normally in the store by the cabbage and zucchini. It looks like a big bulb on the bottom with large fronds. For this recipe you just use the bulb, but you can use the fronds like you would dill in a recipe. It's anise or black licorice flavored though, but don't worry because the cooking process totally mellows it out.

Risotto with Asparagus and Fennel
Adapted from Mario Batali

Ingredients
1/2 pound asparagus, rough ends removed
2 medium bulbs fennel, with stalks trimmed and set aside
4 tablespoons olive oil
1 medium Spanish onion, chopped into 1/8-inch dice
1 1/2 cups rice, Arborio
4 tablespoons butter
3/4 cup grated Parmigiano-Reggiano
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Directions
Measure 4 quarts of water and bring to a boil. Add asparagus stalks and 2 tablespoons salt. Set up ice bath next to the pot. Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water until later.

In the meantime, chop fennel into 1/2-inch batons and place in a 12 to 14-inch fry pan with 3-inch sides. Place over medium heat with olive oil and onion. Cook over medium heat until softened but not browned. Add rice and, stirring constantly, cook until rice turns opaque, about 2 minutes. Add asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice.

Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes. Drain asparagus and chop into 1-inch pieces. Add asparagus to rice and cook until rice is soft but still al dente. Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately.