Ugly Pie

The title of this blog was going to be “Home Made Pie Crust; It’ll Make You Lose Your Salvation”.


Ever heard the saying “easy as pie”? Whoever said that was a dirty liar. Pie is not easy. I spent 2 hours in the kitchen making 2 home made dark chocolate pies. I dirtied every measuring utensil I own, I sweat like I ran a marathon and now I have B.O. and I have to take a shower. Is it ever worth it? Oh yes.


My mom makes chocolate pie every Thanksgiving. It is my favorite part of the day. I look soooo forward to that piece of pie, you don’t even know. So does everyone else because it is gone in a hot minute.


This weekend was so uneventful; Jason and I worked around the house and watched a lot of TV. I read my new favorite book, The Gargoyle (spell-binding) and on Saturday night we watched a movie while eating egg salad sandwiches. Sunday services were great and then it was home to a nap. I thought to myself when I was dozing off to sleep “You know what would make this weekend spectacular? Pie.”


The pies are now cooling on the table – and I am cooling down as well.


So, if you’re up for it; here is the recipe for Home Made Dark Chocolate Crème Pie. Just think of it like childbirth; it’s primal, painful and long but in the end, it’s so worth it.


Pie Crust (Makes 2 Crusts)
3 Cups Flour
1 1/3 Cup Crisco
1 teaspoon salt
1 egg
5 tablespoons cold water
1 tablespoon vinegar
Blend flour, salt and Crisco.
Lightly beat the egg
Add beaten egg, water and vinegar to the flour mixture and let it stand a few minutes before kneading.
Knead until all ingredients are blended well-don't over knead the dough though.
Roll out your dough to the desired size and place them in the pie pans (good luck)
Poke several holes in the dough with a fork and then bake at 400 until it turns light brown. I don't know how long this takes, I just keep a close eye on it.


I hate working with pastry dough, I am horrible at it. It sticks, it breaks and my pie crusts are so ugly. But you know what??? They are delicious!!

Have you ever seen an uglier pie crust???


I made two pies-but if you only make 1 pie filling this dough freezes very well.


Dark Chocolate Cream Pie (makes 1 pie; I usually double this recipe)
1 1/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 1/2 teaspoons vanilla
3 squares (3 ounces)unsweetened baking chocolate; chopped


In saucepan combine sugar, cornstarch, salt and chocolate; gradually stir in milk. Cook and stir over medium heat until thick and bubly. Reduce heat and cook and stir 2 minutes more. Remove from heat.
Beat egg yolks slightly, gradually add 1 cup of the chocolate mixture to the eggs and stir. Return egg mixture to the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Stir in butter and vanilla.

Pour hot filling into baked pie shell.

Now you can't really see my ugly pie crusts anymore.


Cool the pie thoroughly for a few hours and then cover, sealing the pie with waxed paper. Refrigerate until set firm.


No wonder mom only makes pies at Thanksgiving!!

A Sandwich That Will Change Your Life

I stayed home from work sick a few days ago. I felt guilty and I don't know why, but that is not what this blog is about...I'm just prefacing.
Anywhoo, I laid in my bed most of the day with my new book (The Gargoyle, it's amazing), the remote control and my laptop (technically Jason's laptop). I actually tired of stalking people on Facebook...and then I remembered a web site that someone recommended to me a while back - The Pioneer Woman - such a fabulous site, I am hooked. The Pioneer Woman lives on a ranch, home schools her children, loves photography and loves to cook. She is pretty much perfect. From what I gather, The Pioneer Woman calls her husband The Marlboro Man and I noticed a posting that was called "Marlboro Man's Favorite Sandwich". Well my friends, I made that sandwich for my family and it was a great big giant hit.   Click HERE for the recipe.  It will change your life. 

mmmmmmMarshmallow's

Have you had Ben & Jerry’s Smores ice cream?
You should, it will change your life. It’s chocolate ice cream with chunks of chocolate fudge, pieces of graham crackers and toasted marshmallow’s—did you get that—TOASTED marshmallow’s. It really is amazing. I buy a pint and then I give myself one scoop per night. I savor it. Jason, on the other hand, when he is out of his generic-fake-no-cream-included-ice-cream, will take my precious Ben & Jerry’s and just eat it out of it’s carton. Until it’s gone. All gone.

It’s smore time of year, isn’t it?! Hooray! Whenever I am invited to a bonfire or cook out this time of year…I always bring a package of Hershey bars, graham crackers and my homemade marshmallows. (Jason interjecting here-we've never been invited to a bonfire.) (Back to me-yes we were, once, he just doesn't remember but I'm sure everyone remembered my marshmallows. No they probably didn't, but still-I'm sure they were enjoyed.)
This recipe is not difficult, I promise. You’ll look at the pre-packaged store bought marshmallows with distain now. You will turn up your nose at them when you walk past them in the grocery aisle.

I use these marshmallows when making smores, I put one in the bottom of my cup of hot cocoa (omigosh mmmmm), I’ve made rice krispie treats with them and sometimes I just eat them plain.

Ingredients
Makes 24
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
Directions
Spray a 9 x 13 inch pan with non-stick oil (Pam). I use a 9 x 13 inch tupperware container.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared pan, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.



This is a pic of the sugar and corn syrup-just let it boil on the stove, no need to stir.



This is what it looks like after it has been whipped for 12 minutes.



This is the marshmallow's turned out on the counter-notice the powdered sugar everywhere.




Cut them any size that you like, I like to cut them BIG.



This is a horrible picture of a smore, but you get the idea.



and this is an unflattering picture of Jason, enjoying his smore. Paybacks are rough.

Heaven On Earth For All Rueben Lovers!

There are two things that are always dirty in my kitchen; my Kitchen Aid food processor and my favorite cup. The former is required to make this recipe. I guess you don’t really NEED it-but I makes this so much easier and (I think) so much better.

Jason and I love Rueben sandwiches. We are also very picky about them. If the corned beef is cut too thick, it’s hard to take a good bite, it also messes up the sauerkraut to corned beef ratio. Also, the bread has to be toasted well and have a great little “crunch” when you bite into the sandwich. Of course, there needs to be an over abundance of Thousand Island Dressing on the side-so as not to stress or ration it while enjoying your sandwich. I’m not even going to go into the 1 potato chip per bite of sandwich per bite of pickle spear….

Anyway, this is a FANTASTIC recipe for all the Rueben lovers like me. Word to you Sonya.
It is very easy and it makes great left-over’s. I am not a left-over person, so that is saying somethin’.

RUEBEN CASSEROLE

1 cup or more of sour cream
½ onion
1 can of sauerkraut, drained (NOT Bavarian sauerkraut with the seeds in it)
1 pound sliced corned beef from your local deli
16 ounces Swiss cheese – sliced is fine from the deli or even pre packaged
12-14 pieces of rye bread; crusts cut off
1 stick of butter


(The above picture is of the ingredients chopped in the food processor)

Spread sour cream in the bottom of a 13 x 9 inch pan.
Mince the onion in your food processor and then spread over the sour cream.
Spread drained sauerkraut over the onion layer.
Chop corned beef in your food processor-it should be very fine-spread over the onion layer.
Chop Swiss cheese in your food processor-spread over corned beef layer.
Put your rye bread in torn pieces into your food processor and process away…it will make bread crumbs.
Melt butter and mix with rye bread crumbs.
Spread buttered bread crumbs over cheese layer.

The above picture does not do it justice-it is a simmering pan of Rueben perfection.

Bake casserole for about 20-30 minutes in a 350 degree oven.
I serve this with mashed potatoes. It is sooooo delicious.

A picture of my favorite cup; always dirty.

Ho-Ho Cake

This recipe is hardcore, most of your pots and pans and measuring utensils will be dirty by the time you are finished. You most likely will be sweaty, too (or maybe that’s just me). You must be a committed chocoholic. You must be vigilant.

Are you still with me? Good. Let’s get to it.

Cake:
Make a Duncan Hines Devils Food Chocolate Cake mix according to directions for a 9 x 13 inch pan. Grease the pan really well, especially in the corners. When you think you have greased the pan enough, grease it again. Trust me.

After the cake is done, let it sit and cool for about ten minutes and then turn the cake out. Before I turn the cake out, I run a butter knife along the edges to make sure it’s not sticking to the pan. Cool the cake completely. I usually make the cake the night before.

Filling:
In a small saucepan, heat 1 and ¼ cup of milk, gradually stir in 5 tablespoons of flour. Continue to stir over medium high heat until the mixture is thick and smooth. Take it off the heat and let the mixture cool completely.
With a mixer, beat:
1 stick of butter (softened)
1 cup of Crisco shortening
1 cup of sugar
Cooled milk mixture
You’ll know when it’s done; it will have the consistency of a Ho-Ho filling.

Fudge Icing:
4 ½ cups of powdered sugar
1 cup cocoa
½ cup milk – maybe a little more
1 and ½ sticks of BUTTER – not margarine (I don’t mean to yell)
1 ½ teaspoon of vanilla
Blend sugar and cocoa. Melt butter, then add butter, milk and vanilla to the sugar/cocoa blend. Beat for a few minutes until well blended.

And Now-The Construction:
Make sure the cake is on whatever surface you choose to serve it on-I always use my trusty Tupperware cupcake/cake taker. It’s priceless.

Using a serrated knife, cut the cake in half horizontally. So, your cake will have a top layer and a bottom layer. I’ve seen Alton Brown cut a cake with dental floss before-but I just use a big knife.

Set the top layer of the cake aside (I just set it on a piece of wax paper). This part can be tricky because you don’t want to break the cake.

Spread the whipped filling on the top of the bottom layer.

Then put the top layer on top of the whipped filling. Isn’t it beautiful? It looks kinda like a SuzyQ!



You should have plenty of fudgy icing. I ice the sides first and then the top.

This cake is so rich and so delicious. I don’t know why, but it tastes better when it’s cold. I keep it in the refrigerator.

Hits. :)

web page hit counters

I’m back ya’ll! I thought rather than tell you about my writhing-on-the-floor-morphine-doesn’t-do-a-dang-thing past month, I will share with you my recipe for Cheese Soup.

This was the first meal I made for Jason. We were actually on our “honeymoon”. He and I crammed all of my earthly belongings into a Budget Truck with a Jeep Cherokee in tow and drove 15 hours through the Appalachian Mountains to the East Coast. The kids stayed behind with family; after all, it was our honeymoon. We were so tired from moving that we had Gino’s delivered (a family owned pizza place) every night. Three totally exhausting days later, we were all moved in and Jason had to return to work.
I remember that day – I watched 4 episodes of Little House on the Prairie and searched the classifieds for a job, then I decided to go to the grocery and I got lost and had to call the Highway Patrol for directions-and then I think I cried. I missed the kids and my family and my BFF and I was in a strange place without J. Don’t worry; I got myself together after a phone call to Son.

I decided that since this was our first meal together as husband and wife that I actually MADE-I would make it special. Instead of the paper plates we had been eating on, I broke out the good dinnerware. I set the table with fresh cut flowers and candles and then I got to making the soup. It’s not a difficult recipe, but it is a whole lot of chopping and a whole lot of stirring and you sometimes need four hands because 3 burners are flaming at once.

Jason came home, and I greeted him like I was June Clever-I should have been wearing pearls. ..The frantic, stressful and tearful day melted away when he walked through the door with his Navy cover-alls on. I was so excited for him to sit down to a nice meal. I made him some fresh iced tea and garnished his soup and sat it right in front of him. I watched and waited for his reaction with baited breath.

“Honey, this soup is so good! How many cans did you buy?”

Sigh, our first fight.

Cheese Soup
¼ cup butter
¼ cup flour
2 cups whole milk
2 cups chicken broth
2 cups cheddar cheese
6 small red potatoes, diced
Celery, carrots and onion-chopped finely in the food processor (all together this should equal no more than a cup)
1 package of bacon, cut into pieces and then pan fried until crisp
1 bunch of green onion, finely chopped

1. Simmer the diced red potatoes and the celery, carrots and onion in 2 cups of chicken both until all are tender.
2. Melt the butter over medium heat and then stir in the flour (using a whisk is makes this MUCH easier)

3. Add 2 cups of milk all at once to the butter and flour mixture. Continue to stir this constantly so as not to burn the milk. This is the longest part-you need to stir and cook this mixture over medium heat until it is thick and bubbly. Don’t worry if it is not bubbly just make sure it gets thick.
4. Once the milk mixture is thick turn down the heat to low-or off for this next step.

The above picture is of 2 pounds of bacon, frying. (I doubled the recipe)
5. Add 2 cups of shredded cheddar cheese to the milk mixture. Stir until the cheese is COMPLETELY melted. If you don’t the soup will be gritty.
6. Once the cheese has melted into the milk mixture-it only takes a minute-add the chicken broth with the cooked vegetables. Stir over low heat until there is consistency.
7. Garnish each bowl right before serving with lots of crispy bacon and sliced green onion.
It’s better than O’Charleys…and speaking of O’Charleys-when I was out running some errands with Sonya today; I stopped by there and just ordered 2 dozen rolls to have with the soup tonight. My family looooooooooooves me.

Well, Lauren not so much right now because I took this picture of her enjoying her soup after she just got home from a track meet.

Hola Mi Amigos!

As promised, here is the recipe for the fantastic enchiladas. It’s adapted from an old Pampered Chef recipe, but we kinda made it our own. Alas, there are no pics, my camera ran out of batteries and I have scrounged in every drawer looking for some…teenagers, geesh.

8 Large Flour Tortillas
2 Cups Shredded Chicken
2 Cups Shredded Co-Jack Cheese
16 Ounces of Sour Cream – really a little bit less
2 Cans of chopped green chilies
2 10 Ounce Cans Enchilada Sauce THE RED KIND
Pinch of Salt

Pour one can of enchilada sauce in the bottom of a 13 x 9 inch pan.

Mix together the following:
chicken, sour cream, 1 cup of the cheese, green chilies (along with the juice), salt

Divide mixture so as to put equal parts down the center of 8 tortillas

Roll up the tortillas and put them side by side, seam side down, in the enchilada sauced pan

Top enchiladas with the other can of enchilada sauce, spread around if necessary but make sure everything is covered

Top with remaining cheese-it might be more than 1 cup-I’m just rounding off

Bake in a 350 degree oven for 20-30 minutes, until cheese is melted and sauce is bubbly.

I put a finely diced tomato, sliced green onion and sour cream on the table.
Logan enjoys his with a side of yellow rice.


You guys, I have a confession. I use canned chicken breast for this recipe. Do not judge. It’s just so easy. I am such a purist when it comes to certain things but I guess canned chicken is not one of them.
Also, a word of advice: Do Not EVER Use Enchilada Sauce Imported From Mexico or Authentic Enchilada Sauce. It will be bitter and you will hate it and your family will be so mad at you. People, in this case, it’s okay to buy “Ortega”. Trust Me. Notice how I capitalized every word so as to emphasize.

I am less than 48 hours away from heading down to Naw Orlawns!! I keep talking to my sister and we keep coming up with things to do, we are like little girls at Christmas-only worse and more annoying. I keep looking at Jason and just squealing “aren’t you soooo excited omigosh?”. He indulged me the first 25 times, now he is just annoyed and I don’t think he is excited to be sitting next to me in an Impala for 13 hours straight. Sheila and I think we want to take a haunted tour of New Orleans at midnight! Doesn’t that just sound like incredible fun? With Jacob Kesling and Jason Robertson?!!!! Oh my I can’t even imagine. Hold on, I have to go ask Jason if he is soooooooo excited.

So I’m back, he wants me to tell you that he is so excited. Even though he said it with no in fluctuation in his voice whatsoever.
Whatever, he’s not stealing my joy. 

Randomness

January started out so great! Jason and I had made a resolution to get in better shape and we have! I feel better, I look better-I mean I feel like I look better anyway-not in a narcissistic sort of way...in a healthy sort of way. I was even being a better steward my time; working 7 hours a day, working out at the Y, fixing dinner, cleaning up after dinner, BLOGGING even! Then February came and I don't know what the heck happened. Right now I am sitting here with Jason watching absolutely nothing on TV and typing away while 2 Chihuahua’s are fighting for my attention when I should be cleaning and folding laundry. Oye.
In my defense, I am recovering from the knock-you-flat-on-your-hiney-how-can-it-be-so-hot-and-cold-in-here-at-the-same-time-I-never-want-to-eat-again flu. Ya'll, I just wanted to be knocked unconscious. Now, I just can't wait to go back to work tomorrow and get things back to normal. I am resolute once again! I promised Logan I would make him his favorite meal tomorrow-ENCHILADAS with yellow rice. Tomorrow's blog is sure to be a fiesta.
Why am I blogging now if I have no recipe to share you ask? Well, I'm not sure really. I have a few random unexpressed thoughts that keep turning over and over again in my mind so I have put the proverbial pen to paper and share:
1. I am so excited that I cannot concentrate because in 2 days my man and I will be heading south with my mom and dad. Baton Rouge-it's not the place I am so excited about, it's that there is a houseful of heaven in the midst of that city and I cannot wait to hug me some necks! AND hold me some of that 16 + pound Gage Maddox. (He’s hardly 2 months old).
2. I am scared to leave Lauren and Logan with their big sissy Leanna (it's okay, she's an adult), not because I'm scared to leave them with Leanna, she is lovely and wonderful, it's just that I'm afraid they won't get enough to eat or Lauren may need a little pep talk for a bad hair day or Logan may need a note excusing him for his latest tardy because he slept in. I am assured by my BFF (Son) that they will be in need of nothing. I think they will miss their momma.
3. Am I the only person in the congregation on Sunday morning that wants to raise my hand and ask a question? Today, I was so into the message and following along so well and then BAM I was utterly confused.
4. I had the Angry Whopper for lunch today (thanks, Dad) and thought it was actually hot.
5. For some reason I forgot to curl my eyelashes today and it was not a good thing.
6. I think I am going to "live blog" my road trip to 'Weeziana. Everyone needs to experience 14 hours in a car with Woody, Linda and Jason.
7. I heard a "love song" today that I would like to think is from my Eternal Valentine.

Why are you striving these days
Why are you trying to earn grace
Why are you crying
Let me lift up your face
Just don't turn away

Why are you looking for love
Why are you searching as if I'm not enough
To where will you go child
Tell me where will you run
To where will you run

And I'll be by your side
Wherever you fall
In the dead of night
Whenever you call
And please don't fight
These hands that are holding you
My hands are holding you

Look at these hands at my side
They swallowed the grave on that night
When I drank the world's sin
So I could carry you in
And give you life
I want to give you life

Cause I, I love you
I want you to know
That I, I love you
I'll never let you go

I hope the words fall on you and bless you like they did me!
Here's to Fiesta Enchilada Monday!

Super Bowl Party For 2

I am so not happy with the entertainment choice for half time at the Super bowl. Bruce Springsteen? I mean, I know it’s cool to be fan of “the boss” but I just can’t bring myself to do it. The man yells, I’m just sayin. I will give him one thing, he’s sure is patriotic, after all, he was born in the USA. Also, at least there is no worry of a “wardrobe malfunction”. I do enjoy Super Bowl Sunday, and I love the half-time show. Do you all remember when The-Artist-Formerly-Known-As-Prince-Now-Known-As-Prince played at half time in the rain?! Wasn’t he just the coolest EVER! I have always had a special teeny tiny place in my heart for that strange man. We go way back. I can remember being a pre-teen during a summer in the early 80’s, my parents had dropped me off at the little place called CAMP BI YO CA for a week. I think this is where my fear of abandonment issues began, but, I digress. I brought my cassette tape of Purple Rain and I can remember me and Prince singing “Let’s Go Crazy” while dancing on my little cot in that fresh hell that was referred to as a “cabin”. I wish I could remember how I got that tape, certainly my parents didn’t buy it for me-Woody and Linda were pretty strict. Scratch that, Woody and Linda were oppressive, prudish and square-only because they loved me. Then why would they drop me off in that wilderness with a suitcase, a few dollars in my commissary account and a cassette tape of Prince? In retaliation, I did not take a shower the entire time I was there. So there. You guys, I really didn’t take a shower that whole week, I was terrified of someone opening up my shower door, TERRIFIED! I had never showered in a communal area before, and I still will not shower at the Y to this day.
This post is becoming very cathartic. You guys are great listeners, thanks for “being there”.

So any way, the Super Bowl. It’s just gonna be me and the Jman watching, the kids are out … and we didn’t get invited to any parties. Whatever. I’m going to make some fabulous dip. I got this recipe from my perfect friend Becky Herl. It’s probably the only fat she’s ever eaten in her whole life-and I have to say, it is delicious and it’s rather “manly” at that. Make this dip for your super bowl get together and party like its 1999.

8 oz Colby Cheese
8 oz Pepper Jack Cheese
8 oz Cream Cheese
1 can Hormel Chili-No Beans
1 small onion, finely diced

Here is a picture BEFORE:

Put all the ingredients in an oven safe dish sprayed with non stick spray. Cover with aluminum foil and bake at like 350 until everything is melted. Stir together and serve with tortilla chips.

Here is a picture AFTER:



Before you know it-it’s gone, then you will hear the sounds of doves, crying.

Quick, Easy & Cheap

Yeah, so it’s Monday.
The worst day of the week. The beginning of 5 days of work. There must be some mistake, I think to myself, when I hear that piercing ring at the ungodly hour of 6:30 am. The only thing that gets me out of bed is the thought of a nap in the afternoon. I am not a morning person.
And guys, it’s so cold here. I put sweaters on our Chihuahua’s. They hate me, but they won’t hate me for long…because of what’s for dinner! I am totally cheating on dinner tonight, there is no recipe involved. Every bite will be gone and there will be fights for the last little bit. This meal is quick, cheap and very easy. I totally want to insert a joke here…but it would be inappropriate. You’re welcome, Woody.
Here is a quick rundown:
1. Cook a pound of spaghetti
2. Grate some cheddar cheese. Yes, you could just buy some pre-shredded cheddar but, seriously, this is the hardest part of the meal. You will thank me later.
3. Open a can of kidney beans and warm them up
4. Thaw some Skyline Chili

5. Make a plate for each of your loved ones by specifically following these directions:
· First layer: spaghetti
· Second layer: chili
· Third layer: cheese
6. The following condiments should be on the table:
· Hot Sauce
· Finely Diced Onion
· Sour Cream
· Oyster Crackers
· Warm Kidney Beans
I hope you are not disappointed in me. I couldn’t bare it if you were. I promise it is delightful.


As for the bug eyed freaks, well they are still haters, but they are happy haters and they are warm.

Have a happy Tuesday from two howling and warm Chihuahua's.

Holy Tomatoes and a Special Guest Contribution

No, I am not being sacrilegious. It is my understanding that the word “holy” means “set apart”, I am using holy in this context.
What I am about to share with you will change your life. If you don’t ever read anything I write-JUST READ THIS.
San Marzano tomatoes. They are expensive and you may have to drive a few extra miles to get them. But please believe me when I tell you-they are worth it.
San Marzano tomatoes are considered by most chefs to be the best sauce tomatoes in the world. The world. Legend says that the first San Marzono seed was a gift from the Kingdom of Peru to the Kingdom of Naples in 1770. That seed was supposedly planted in what is now San Marzano-- in volcanic soil-- in the shadow of Mt Vesuvius. The volcanic soil is believed to act as a filter for water impurities. The flesh of these tomatoes are much thicker than plum tomatoes, but they are shaped like plum tomatoes. They are less acidic and they are almost sweet. Some people compare the taste of these tomatoes to fine chocolate. I was so excited to find them at Kroger in Englewood-I have never seen them at another Kroger! They were in the international aisle next to all the expensive imported stuff! One can of these tomatoes cost about $ 4.75. You may not think that is a lot, but compared to other tomatoes selling for $ 1.50 it is. I use San Marzano when I am making pasta sauce, pizza sauce, salsa or basically any recipe that calls for tomatoes.
Jason made some pizza dough and I topped it with San Marzanos that I pureed in the food processor, fresh basil and fresh mozzarella. I like my pizza plain like that-Jason likes to pile stuff on his. He especially likes the Boars Head pepperoni that you can get in the deli and he likes loads of black olives. Whatever floats his boat.
Here is Jason pizza crust recipe; it is very simple and so very good:
2 CUPS FLOUR
1 TABLESPOON SALT
1 TABLESPOON SUGAR
¾ CUP WARM WATER
1 ENVELOPE YEAST
3 TABLESPOONS OLIVE OIL
Dissolve yeast in warm water. Combine flour, salt and sugar. Make a well in the middle of the flour and add the yeast mixture and olive oil. Knead all ingredients until the dough has a good consistency. Put the dough in a well oiled large bowl and cover with a tea towel. Let the dough rise for 1 hour. After one hour it should have doubled in size, punch it down and let it rise again for 30 minutes. Then roll out into desired shape on a lightly floured surface. Look how this man puts his elbow in it: The above is a picture of the unbaked pizza-is that a KitchenAid stone you ask? Why yes it is. As you can tell, Jason is pretty "free" with his flour-it's everywhere. And yes, the pepperoni is the size of coasters.
You can shape the dough however you like, square, round deep dish…it’s up to you. Pile on the toppings of your choice and bake at 425 until the crust turns a light golden brown.

Sunday night pizza is my favorite! It’s the one of the few times I don’t make everyone sit around the table and we all veg out in front TV on the couch.

The Meal That Has No Name

So my 3 followers, how are you? Especially you "Idontcaretosay". You are very mysterious. Sheila and Sonya, I love you-you guys aren't so mysterious.
You may have noticed Jason has decided to take a back seat to the blog, I felt he wasn't quite into it when I was asking him what his favorite recipe was and he was not being so forthcoming, maybe it's because the playoffs were on...so he has informed me that he is now a "Special Guest Contributor". I'm sure you all are waiting with baited breath for his contribution. :)

Now on to the meal with no name. I say that it has no name because it was so fabulous, I could not even think of what to call it - it's too fabulous for a name. It's not because of me that it was so FAB it's because it was created with fresh ingredients. Maybe it's because I've been on a diet since January 2 and food tastes so delicious but I really think it's one of the best meals I've ever made! The menu consisted of: Honey Roasted London Broil, Red Pepper Rice Pilaf and Ciabatta Bread. I would have fixed fresh french cut green beans along with it, but Kroger was out of them. Whatever.
This morning before I left for work, I put the London Broil in a large Ziploc bag, added about 1/2 cup of soy sauce, 1/2 cup of red wine vinegar and 1/2 cup honey. I put it in the fridge to let it marinate all day. After about 8 hours, I put it in a baking dish, marinade and all, covered it in aluminum foil and baked it for about 3 hours in a 350 degree oven. After it was finished cooking I let it sit on the cutting board for about 10 minutes, then I effortlessly cut it into thin slices. It was so tender I was afraid it was going to fall apart. This picture does not do it justice:



For the rice pilaf:
1 red bell pepper, diced small
2 cups rice - I use Jasmine rice
4 cups chicken broth
dash of crushed red pepper
1 teaspoon salt
2 tablespoons olive oil

Heat olive oil in a large sauté pan; add 2 cups of rice to the oil. Basically what you are doing is browning the rice, it takes a few minutes. While the rice is browning, heat 4 cups of chicken broth in a large saucepan. After the rice has cooked for a few minutes, add the bell pepper, crushed red pepper and salt. You'll notice the rice turning a brown color-don't brown it too much.This is a picture of the rice and peppers being sauteed. Is that a KitchenAid spoon rest you ask? Why yes it is. Once the rice changes color add it to the heated broth and heat until boiling. As soon as it boils, put a lid on it and reduce heat to simmer. DO NOT LIFT THE LID for about 25 minutes. People, I know it's tempting, I can hardly stand it. Anyway, after 25 minutes fluff it with a fork and you are good to go.

As for the ciabatta rolls, buy them frozen from "The Joy of Cooking" section at Kroger's freezer.
So good, I can't even tell you.

I blew my diet tonight. Gotta go, Top Chef is coming on: GO STEFAN!!

NCIS - Quesadilla Tuesday!

Oh Mark Harmon, what is it about you that makes me look so forward to Tuesday’s?
Is it your uncanny timing ability to walk in the room at exactly the moment McGoo and Ziva are talking smack about you? Is it your stoic yet oddly likeable personality? Is it your eerily amazing capability to catch the killer of a First Class Petty Officer in less than an hour? Sigh, I just don’t know-but you make my Tuesday splendid.

You know what else makes Tuesday’s splendid? Quesadillas or as Napoleon Dynamite’s aunt would say: dang ka-sa-dilla. The Robertson household has perfected the quesadilla-for us, anyway.

I took lots of pictures, but the memory card wasn’t in the camera-so I only have a few, so sorry.
Here is a quick rundown:

8 – 12 flour tortillas any size
Olive Oil
Cooked Chicken – cubed or shredded or from a bag in your local grocer’s freezer (my favorite choice)
Monterey Jack Cheese, shredded
Fresh Salsa
Sour Cream

Heat olive oil in the bottom of a sauté pan that fits a tortilla in it easily; you want the oil to be very hot but not too hot so as not to scorch the tortilla

Using a pair of tongs, add a tortilla to the heated oil and fry on both sides for about 10 seconds

Drain tortillas on paper towels

Arrange the tortillas on a baking sheet; put the chicken on one half of each tortilla and then top the chicken with shredded cheese

Fold over the tortillas in the shape of a taco and then bake in a 400 degree oven until they are golden brown and crispy-no need to turn over

Sweet Mark Harmon, they are good

Serve with sour cream and fresh salsa. Yes, I realize that you cannot make good salsa this time of year, tomatoes are mealy…blah blah blah. This is why I strongly strongly suggest that you get some fresh salsa from your grocer’s refrigerated section. The difference between this fresh bought salsa and bottled salsa is astounding. Please do not make me come to your house and snatch the bottled salsa out of your hand. I’m not a violent person, but even I have my limits.

See the chuncks of onions and tomato and cilantro? Seriously-it is soooo good.
I was only able to get a picture of the fresh bought salsa and of one lonely quesadilla-and of Logan-freshly up from an after school nap enjoying his dinner.

Notice the basket of freshly laundered clothes in the dining room? Why, where else would it go?

Obsession With A Side Of Bubba

So today is Martin Luther King Day and I was lucky enough to be off work. I was however, working at home, straightening cabinets, cleaning out the fridge and cleaning other things that I generally don’t do on a daily, weekly or sadly, even a monthly basis. It was during this cleaning frenzy that I realized how much of an obsession Jason has with all things KitchenAid.
We had both lived on our own for a while before we got married, so we pretty much had A LOT of household items to combine. He warned me that while he considered most of his stuff good for a garage sale, he had very nice kitchen accessories and that he was particular about his cooking utensils. He said he would not be parting with them. As any woman would, I took this as a challenge. I was not about to give up single thing, after all, everything I had was better. I am faithful to my Tupperware lady and to all of my gadgets that I bought and still used since I was 19 and not to mention, I have fantastic taste.
I remember standing in the kitchen the week we moved in to our VA Beach house, Jason proudly carried in 2 boxes and told me we should unpack the kitchen items first. Unbeknownst to him, I already had unpacked my kitchen boxes and put them in their assigned place. I thought I would humor him and make him feel good and keep a few of his things; after all, I could make the room.
To my shock his boxes were full of everything Kitchen Aid you could ever imagine. Did you know Kitchen Aid makes an egg separator or a dish soap dispenser? I certainly didn’t. He had every gadget you could think of…and some of them he had in two different colors.
I decided to take some pictures for you today, after all, we can use them for insurance purposes should some cataclysmic event happen or there is a thief who really likes kitchen appliances.

The following pictures are just the TIP of the ICEBURG that is Kitchen Aid in my house:
I'm not even sure what some of this stuff is...

The knife set above was an anniversary present, from Jason.

I am not complaining by any means. I think his obsession is quite endearing. By the way, I ended up giving boxes of my old kitchen stuff to Goodwill.

So, I know the above post has nothing to do with recipes. Today has just flown by, I have been cleaning so much that I didn’t even plan anything for dinner. It is on days like this that I go to our freezer and pull out my favorite frozen item EVER; Bubba Burgers. I will never in my life buy another kind of hamburger.
I will tell you Bubba Burgers are expensive. We paid over $9.00 for this box of six--that is expensive to us. Bubba Burgers are in the shape of the state of Texas. They are so flavorful and juicy; they are heaven on a bun. Logan always asks for Bubba Burgers for his birthday meal, which took me a while to accept. Anyway, I’m pretty sure that once you experience these burgers, you’ll be a faithful Bubba fan too.
I pan fried them and sautéed some fresh mushrooms in butter and worcestershire sauce, slapped some swiss cheese on the burgers and BAM, dinner-in less than 15 minutes. Sorry there are no “after” pictures, but I was extremely hungry.

Honey Wheat Bread

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The first recipe we wanted to share with everyone was an easy choice, Honey Wheat Bread.
We made this on a Sunday evening and by Monday morning, it was gone. The two very picky teens couldn’t get enough, and that’s sayin’ something.
This bread is very simple and it is very delicious.
Our method may not be correct, but it sure made for some good eats!

A couple of notes about this recipe:

*We always use kosher salt.
Kosher salt usually has no additives, and it has big crystals with large surface areas. The flavor is distinct from ordinary table salt. Kosher salt is very inexpensive and you can find it at your local grocery or at Kroger in Englewood for 89 cents.

*We think the color of this bread should be darker-it doesn’t taste like it looks, if that makes sense. It seems as if it should be a rich dark brown color. Not sure what you can do about it, food coloring I guess, but we don’t want the additives.

*This recipe was adapted from a recipe using a bread machine. We don’t have a bread machine. We do however have a Kitchen Aid mixer with a dough hook.

*We have found an unknown treasure—a little store called A Bushel and A Peck—in Clayton. It is run by a German Baptist family. They sell every kind of flour and spice you could possibly think of, and the best part is you can buy it in the amount you would like! If you would just like 2 cups of wheat flour, they will measure it out for you! They even sell the little marshmallows that you find in Lucky Charms cereal-FOR REAL! You can also make YOUR OWN PEANUT BUTTER right there in the store! Talk about fresh! We wanted to put up a link to their store, we couldn’t find one-and then we realized that being German Baptist they probably don’t have a website. We’re just sayin’….not that there is anything wrong with that…they are the nicest people you will ever meet and boy howdy do they love Jesus. Here is their address: 9515 Haber Rd Clayton, OH 45315 (937) 836-4997.

*We usually make 2 loaves of bread with this recipe, but you can make rolls, one big loaf in a bread pan or a round loaf baked on a cookie sheet, totally up to you.

HONEY WHEAT BREAD

1 1/2 CUPS WARM WATER
2 TABLESPOONS BUTTER, SOFTENED
½ CUP HONEY
2 CUPS BREAD FLOUR
1 2/3 CUP WHEAT FLOUR
1 TABLESPOON COCOA
1 TABLESPOON SUGAR
2 TEASPOONS INSTANT COFFEE
1 TEASPOON SALT
1 PACKAGE QUICK RISE YEAST
CORNMEAL FOR SPRINKLING

1. Dissolve yeast in the warm water
2. Combine the flours, cocoa, sugar, coffee and salt in mixing bowl (notice Lucy in the bottom corner)

3. Make a depression in the middle of the dry mixture
4. Pour the yeast mixture and the honey plus the butter into the well
5. This is the point where we just turn on our Kitchen Aid and let it do its thing…so if you don’t have a Kitchen Aid just mix all ingredients with your hands until it forms a dough. Knead the dough for at least ten minutes - YIKES! –until it is smooth and has consistent color (I told Lauren to look really happy as she holds her sibling)

6. Generously grease the bottom and sides of a big bowl
7. Place the dough in the greased bowl and cover (again, Lucy in the corner)

8. Allow the dough to rise, doubled in size, for about an hour
9. After the dough has risen, knead the dough again and shape as desired **see note above**
10. Sprinkle the dough with cornmeal

11. Cover the shaped dough and let it rise again for another half an hour
12. Uncover the dough and bake in a preheated 350 degree oven for 20-25 minutes

We would love to know your thoughts if you ever make this bread-good or bad! If you like the bread that you get at Outback, we think you will love this!