Monday, October 13, 2014

Quick Caramelized Chard and Onions

This hearty side dish comes together quickly and balances perfectly with a light sauce of butter, vinegar and a touch of brown sugar.
This recipe works well with any green that can hold its shape, not just chard, and I've tried it without the onions as well if I'm really short on time.  
Quick Caramelized Chard and Onions
Recipe modified from My Recipes 

1 Tbsp. butter
1 Tbsp. olive oil
1-2 onions, sliced thin
16 c. chopped swiss chard
2 Tbsp. water
1-2 Tbsp. balsamic vinegar, to taste
1-2 Tbsp. brown sugar, to taste

Melt butter and olive oil in a large skillet and add onions.
Lightly salt and pepper onions and let cook until starting to brown, 10 minutes.
Add water and chard, and stir to coat.
Cook until chard is just wilted, about 4 minutes.
Stir in vinegar and brown sugar, stirring until sugar is dissolved.

Monday, October 6, 2014

Soft Pretzel Rolls

Soft pretzels...  Use these to upgrade your everyday sandwich to something spectacular.  Bypass the roll idea all together and form actual pretzels.  Whatever you choose, this is a winner.  Soft and chewy on the inside with that classic salty, slightly crunchy exterior.  These are a must have for every baker.

Pretzel Rolls
Recipe and technique combined from The Kitchn and Our Best Bites 

1 1/2 c. warm water
1 Tbsp. instant yeast
1 Tbsp. sugar
4 3/4 - 5 c. flour
2 tsp. kosher salt
1/4 c. melted butter
1 egg, separated
1/4 c. baking soda
8 c. water

In large measuring cup, combine warm water, sugar and yeast and let stand for 10 minutes until frothy.
In mixing bowl combine salt and 4 1/2 c. flour.
Add melted butter, egg yolk and yeast mixture to flour, and mix to combine.
Turn on mixer and slowly add additional flour, 1 Tbsp. at a time, until dough pulls away from sides.
Mix or knead dough for 6-8 minutes.
Knead dough to form a ball, return to bowl, and cover - let rise until double, about 1 hour.

Once risen, turn dough onto sprayed surface and divide into 12 pieces.
Shape into balls, and place on silicone lined baking sheet.
Cover, and allow to rise for 30 minutes.

Preheat oven to 450.
Bring 8 cups of water to a boil in a medium saucepan.
When boiling, add baking soda and bring back to a rolling boil.
One at a time, place each roll, seam side down into the boiling water.
Boil for 30 seconds and flip to boil the other side for 30 seconds.
Use a slotted spoon to remove from water and place seam side down again on the baking sheet.
Use a sharp knife to score an 'x' on the top of each roll (optional).

Whisk egg white and 2 Tbsp. of water together.
Brush each roll with egg white mixture.
Bake for 12-15 minutes, until browned and glossy.

Monday, September 29, 2014

Zucchini Cobbler

I get emailed this recipe every year from Taste of Home.  And every year, I read through the 87+ 4 and 5 star reviews and think "those people are crazy".  Zucchini doesn't taste like apples.

Well I had 8 summer squash plants in my garden this year, about 30 people coming over for dinner, and thought "why not?"
And... I was right.  Zucchini doesn't taste like apples.  Everyone who reviewed this recipe saying so has pretty much lost their marbles.

That being said, it was really good.  Warm and gooey, the softened squash took on a fantastic cinnamon flavor, and paired with a little crunch from the topping... it was delicious. 

Zucchini Cobbler
Recipe modified from Taste of Home

8 c. chopped seeded peeled zucchini (I didn't peel mine)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

3 c. flour
1 1/2 c. sugar
1 c. cold butter, cubed
1 tsp. ground cinnamon

In a large saucepan, cook and stir zucchini and lemon juice for 15 minutes, or until tender.
Add sugar, cinnamon and nutmeg, and cook an additional minute.
Remove from heat.

For the crust, combine the flour and sugar in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir 1/2 c. mixture into zucchini.

Press half of remaining crust into the bottom of a 9x13" baking dish.
Pour zucchini over top.
Crumble remaining crust over zucchini.  
Top with additional cinnamon, if desired.

Bake at 375 for 45-50 minutes, or until golden and bubbly.

Monday, September 22, 2014

Canned Apples

Apple season is in full swing, and this is a perfect, SIMPLE recipe to enjoy them all year long.  These are great chopped up and added to oatmeal, drained for an apple pie or crisp, eaten right out of the jar, mashed up for a quick chunky apple sauce, etc.

Canned Apples
mason jars, lids and rings
Apples of choice (I like Romans for canning and baking, but you could use just about any)

In each quart mason jar put 2 Tbsp. sugar (more if you want a sweeter taste)
Pour about 1 c. boiling water into each jar and shake to dissolve sugar.
Peel core and chop apples (I like to use an apple wedger and peel off the skin).
Pour additional boiling water into jars until full, leaving headspace.
Remove air bubbles with plastic knife or spatula.
Wipe rims, and top with lids and rings.
Steam quarts for 35 minutes, pints for 30, in a hot water bath.

Monday, September 15, 2014

Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 
You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash
6 medium patty pan squash
1/2 lb. sausage
1/2 red onion, diced
1 clove garlic, minced
1 bell pepper, chopped
2 c. cooked cubed potatoes
1 1/2 c. swiss chard, chopped
1/2 c. shredded cheddar cheese
2 Tbsp. montreal steak seasoning
6 eggs

Hollow out squash and discard seeds and pulp.
Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.
Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.
Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.
Remove squash bowls from oven and divide mixture among them.
Top each with cheddar cheese.
Crack an egg into each cavity.
Lightly season with salt and pepper.
Bake in 400 degree oven for 20 minutes, or until egg whites have set.

Monday, July 21, 2014

Sizzlin' Steak Marinade

I've been using this marinade from Six Sisters Stuff for a while now - it is easy to throw together and packs great flavor.  I love to make the whole batch and divide it up among ziplock bags with fresh steaks and toss it in the freezer for a quick future meal prep.

Sizzlin' Steak Marinade
Recipe adapted from Six Sisters Stuff

1 1/2 c. olive oil
1/4 c. worchestershire sauce
1 tsp. pepper
1/2 c. apple cider vinegar
3/4 c. soy sauce
2 Tbsp. dry mustard
1/3 c. lemon juice

Mix all ingredients together and pour over steak.  Store in fridge for 8-24 hours.
Grill and eat!
Marinade should cover about 4 lbs. of steak (or more).

Monday, July 14, 2014

Easy Baked Beans

This has been my regular go to baked beans recipe for a while.  It turns an everyday can of pork and beans into {almost} instant delicious baked beans.

Easy Baked Beans
Recipe modified from liluna

2 15oz. cans pork and beans
2 Tbsp. brown sugar
3/4 tsp. dry mustard
1 1/2 Tbsp. molasses
1 Tbsp. ketchup
1 tsp dry onion flakes

Mix all ingredients in a pan and heat through.