Cooking Pink

Grown-Up Grilled Cheese & Tomato Soup

2010-09-08T07:55:00.000-07:00

You'll have to forgive the camera-battery-dying-hungry-family-waiting-not-so-great picture of the Grown-Up Grilled Cheese & Tomato Soup. When the first cool fronts of the season bring rainy gray skies, it's time for comfort food. Many moons ago Josh and I worked at The Funky Art Cafe in Brenham, Texas. The owner, Connie, was famous for her Grown-Up Grilled Cheese. Every three months she'd completely change the cafe's menu, and always featured a seasonal grilled cheese sandwich. Crisp, buttery panini bread, and a sophisticated blend of cheeses - no American cheese here. The tomato soup is my own special combination of recipes I've loved over the years. I've trimmed a lot of the fat (omitted the heavy cream most recipes call for) and added a few surprises.

Grown-Up Grilled Cheese

1 loaf of your favorite panini bread (our favorite is Panera's Tomato Basil)
butter
Boursin cheese (usually found near the goat cheese)
Smoked Gouda, sliced
Medium Cheddar, sliced

Assemble sandwiches on a large cookie sheet. Spread a generous amount of Boursin cheese on one side of all slices of bread you'll use. Layer Smoked Gouda and Medium Cheddar slices on one piece of bread per sandwich pair. Place piece of bread without cheese slices on top of the other slice. Melt a small pat of butter in a small non-stick skillet, if you have a grill or panini press use it instead. Grill sandwiches until golden brown and inside cheese are melted. If you're cooking in a skillet you will need to flip the sandwich halfway through cooking. If the cheeses do not melt completely, microwave for 20 seconds before serving. If you are preparing a lot of sandwiches, put the finished ones in a 200 degree oven until you're ready to serve. Experiment with your own cheese blends!

Tomato Soup

1 medium yellow onion, chopped
4 large cloves of garlic, quartered
3 slices of bacon, chopped
1 Tablespoon olive oil
6 large tomatoes OR 2 28-oz cans diced tomatoes
1 14-oz can tomato paste
1 14-oz can chicken stock
2 teaspoons balsamic vinegar
5 thyme sprigs, left whole OR 5 basil leaves, chopped
white pepper
sea salt

In a large stock pot heat olive oil. Add onion, garlic, and bacon. Saute until bacon is crispy and onion and garlic are tender. Add remaining ingredients, stirring frequently. Simmer 15 minutes. If using fresh thyme sprigs, remove. Use an immersion blender until soup reaches desired consistency. If you don't have an immersion blender, carefully ladle soup into a regular blender and pulse gently. Return soup to pot and simmer 5 more minutes, stirring frequently. Serve with Grown-Up Grilled Cheese sandwiches, great for dipping!

Menu Planning

2010-08-20T13:14:00.000-07:00

I know, I know - I haven't blogged here in forever. Now that I'm finally posting, it's not even a new recipe.

In my journey to cook healthy, but tasty and affordable meals for our little family I've tried many methods of menu planning. Not planning out the meals I'll cook each week is not an option. If I don't write out a list of meals, we end up eating out or having cereal for dinner. Plus, we have random groceries left unused. For a while I would just write out meals on paper, then I found this Feed Me template at The Container Store. I've used it for the past year, and it was a great place to start. After using it for a while I knew there were certain things I liked, and some that I did not.

I created my own template. It hangs on the message center in the entrance to my kitchen.

Of course I had to 'cute' it up a little.

This picture is a little blurry, but here is what it looks like all filled out. I don't like feeling tied down to cook certain things on specific days, so I just made spaces for four Meal spots with room for a main dish and sides. The lines are long enough to write the name of the meal and the name of the cookbook and corresponding page number. I have a section for breakfasts/desserts, and another section for things we run out of during the week. I do not have a spot for grocery list, the Feed Me template had one. I use an iPhone app (Grocery Zen) to keep my grocery list. Plus, it's a bit risky to take your whole menu planner to the grocery store. If you lose it you're stuck with a bunch of groceries and no direction.

There's nothing magical about my menu planning form, but it works for me. If you'd like a blank copy, just send me an email at autumn.lockett@me.com. I'd love to hear your menu planning tips and advice. Comment below!

World's Best Cherry Pie Filling

2010-06-05T09:55:00.001-07:00

About a month ago I began dreaming about cherry pies. There were no fresh cherries available anywhere. Last summer I adapted a Williams-Sonoma recipe for cherry pie filling. I filled pies, ramekins, heart-shaped pockets, and even served it over vanilla ice cream. Last week we finally found some cherries in the produce department! This recipe is really easy, especially if you have a Pit Crew.

Ava removed the stems, and J pitted the cherries.

Teamwork

Chery Pie Filling

2 cups granulated sugar
6 Tablespoons corn starch
1 teaspoon salt
8 cups pitted cherries, whole
4 teaspoons Mexican vanilla

In a large pot stir sugar, corn starch and salt. Add cherries and vanilla. Simmer for 25 minutes, cool completely.

Makes enough filling for 2 deep-dish pies, or 24 heart-shaped pockets. I usually freeze half, just thaw in the refrigerator overnight before second use.

Looking for the perfect crust recipe to accompany your cherry pie filling?
Click HERE for my favorite crust recipe ever.

Sick Soup

2010-05-11T15:30:00.001-07:00

The name of this soup should really be Chicken and Wild Rice, but Josh christened it Sick Soup many moons ago. When we were first married we lived in Independence, Texas, which is, according to Rand McNally, a ghost town. One evening he came down with a high fever and I didn't want to leave him alone for thirty minutes to drive to the grocery store, but also knew he needed to eat something healthier than the frozen pizza in our freezer...yes, we were young and dumb once. No pizzas in our freezer now, I promise. Anyway, I rummaged around in our cabinets and vegetable drawer and found ingredients to make the first ever Sick Soup. It's so simple and delicious, perfect for comfort or illness. I love to take it to friends who are sick, recovering, or just plain sad. Make this big portion and share half with someone who needs a little extra love.

The ingredients:

1/2 pound organic white meat chicken, boneless and skinless, chopped
1/2 pound organic dark meat chicken, boneless and skinless, chopped
3 cups Royal Blend rice (or your favorite wild rice mix)
8-10 organic carrots, cut on a bias about 1/4 inch thick
2 large stalks organic celery, coarsely chopped
32 ounces organic, low sodium, reduced fat chicken broth
32 ounces water
2 Tablespoons dried sage (you can also use thyme or tarragon, just pick one - don't mix them)
fresh cracked peppercorns
sea salt

Cut carrots on a bias (see below), chop celery and chicken - in that order, and toss into your favorite soup pot

Put remaining ingredients into the pot and stir gently.
Turn burner to medium heat, cover tightly with lid.

When the rice is fluffy, chicken is cooked, and vegetables are tender your Sick Soup is ready, about 45 minutes to an hour. I purposely don't put a lot of liquid in this soup because Josh is not a fan of broth, but you could definitely add more water or chicken stock to make this more 'soupy'.

This dish refrigerates well and serves as delicious lunch and leftovers the next day or two... or six. But it really shouldn't last that long because you're sharing it, remember?

Triple Chocolate Biscotti

2010-04-18T20:06:00.001-07:00

I'd like to thank my sous chef, Ava, for doing most of the work this evening. Please excuse our Sunday nap clothes. We cook comfy chic.

*The recipe, without picture interruption, will be available at the bottom of this post.

First soften 1/2 a cup of your favorite butter, we prefer salted organic.

Choose your weapon wisely.

Cream the softened butter for about 30 seconds.

Add 2/3 cup granulated sugar,

1/4 cup unsweetened cocoa powder,

and 2 teaspoons baking powder.

Beat until combined, scraping sides when necessary

Crack two eggs into a separate bowl, we bought these beauties from the Norman Farmer's Market.

Mix eggs into dough.

Add one cup of your favorite whole wheat flour, we love King Arthur (way more affordable in Texas, so OK folk should stock up when they can).

Blend in 3/4 cup of unbleached, all-purpose flour. If I was making these for just me I would use all whole wheat flour, but not everyone likes to chew their biscotti quite as much as I do.

Blend in 1/2 teaspoon Extract of Almond

Add one teaspoon of cinnamon.

Add 1/2 cup each of Ghirardelli white chocolate, dark chocolate, and milk chocolate chips.
(Target runs great sales on Ghirardelli chips, just watch the baking aisle...and leave some for me or I will hunt you down.)

Line a baking pan with parchment paper and grease slightly.
Shape dough into two long rolls and flatten.

Bake in a 375 degree oven for 20 - 25 minutes. Remove parchment paper from pan, gently, and allow to cool completely. Reduce oven temperature to 325 degrees.

Slice into 3/4 inch wide pieces and place, cut side up, on baking sheet. Return to oven for 8 minutes. Flip biscotti and cook for another 8 minutes.

Store in an airtight container.

Enjoy with your favorite coffee or milk!

Triple Chocolate Biscotti
preheat oven to 375 degrees

1/2 cup softened butter
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 cup whole wheat flour
3/4 cup unbleached, all-purpose flour
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips

Cream butter for 30 seconds. Add sugar, cocoa powder and baking powder. Blend together, scraping sides when necessary. Add the two eggs and mix. Add flours and chocolate chips.

Line baking pan with parchment paper and grease slightly. Form dough into two rolls and flatten. Bake for 20 - 25 minutes. Remove paper from pan and cool completely, reduce oven temperature to 325 degrees.

Slice into 3/4 inch wide pieces and place, cut side up, on baking sheet. Return to oven for 8 minutes. Flip biscotti and cook for another 8 minutes.

Here we come a wassailing

2009-10-12T06:02:00.000-07:00

In a recent phone conversation with my sister we talked about spiced cider/wassail. Don't worry, we also talked about fun, juicy stuff too. But we spent a significant amount of time pitying the throngs of people who spend this crisp season drinking sub par fall drinks. Apple juice with melted Red Hot candy? Seriously? Prepackaged spice mix dumped into microwaved juice? Don't even get me started. Sarah and I grew up with heavenly nectar-ish Wassail. Our grandmother passed the recipe to Mom and she passed it to both of us. It's great for cold nights, dreary mornings, and is an excellent source of vitamin C for the sniffles that often accompany this season. So put down that mug of sad-slightly-spiced-blandness and warm up your percolator!

Mamaw's Wassail

4 cups apple juice (I use Simply Apple)
2 cups cranberry juice (cocktail is okay)
1 cup orange juice (Simply Orange plus calcium for us)
3/4 cup freshly squeezed lemon juice (allow some of the pulp into the mixture)
1/2 cup sugar (raw is yummiest)
1 teaspoon WHOLE cloves
1 teaspoon WHOLE allspice
5 sticks cinnamon

Pour all juices and sugar together into percolator. Place the spices in the basket. Allow mixture to percolate for at least an hour for best taste.

If you don't have a percolator you can use a stock pot and simmer the wassail over the stove. Put the spices in a tea infuser and allow mixture to simmer and slightly boil for an hour. Enjoy in your favorite mug, preferably with a special someone.

Oklahoma-made Texas Quiche

2009-10-01T07:04:00.000-07:00

I'm newly rededicated to this blog. Some sweet folks on Facebook commented about it and so I guess I should probably show it some love. For those of you who do not blog you should know that commenting on a post is the fuel that feeds a bloggers soul. I'm not fishing for comments here, but it's rather disappointing to put yourself out in a blog post and have 0 comments. Enough about that though and onto some quiche.

My favorite lunch spot in the WHOLE WORLD is The Peach Tree in Fredericksburg, Texas. They are famous for their quiche and peach mimosas...oh my. If you've never eaten there and live within reasonable driving distance you need to run, not walk, and order lunch. Seriously, stop reading this and GO. (While you're in Fredericksburg you should definitely stop at The Rather Sweet Bakery, owned by Dan Rather's sister, and order a piece of Key Lime pie or a Hello Dolly bar. Life-changing desserts.) Anyway, this Texas Quiche is one I've slightly adapted from The Peach Tree Tea Room Cookbook. It's impossible to go wrong with this recipe, especially if you use a heavy Pampered Chef pie plate. Feel free to play with the ingredients too. You can sub out the same amount of almost any veggie and protein and have the same delicious end results. Also, I apologize for not having any pictures of this meal. Once you have a taste you'll understand why it never lasts long enough for photo ops.

Texas Quiche
Crust
1 1/2 cups unsifted unbleached flour
*I often use 3/4 cup unbleached flour, 3/4 cup whole wheat flour, just a healthier option
1/2 teaspoon salt
2 tablespoons shortening
6 tablespoons CHILLED butter
*not margarine, real unsalted fatty fat butter, trust me on this one
5 tablespoons ICED water
*Just fill a glass bowl with iced water and dip your tablespoon into it.

PREHEAT OVEN TO 400 degrees.

1. Mix flour and salt in bowl. Use a pastry blender to cut in shortening and butter until crumbly.
2. Add ICED water, a little at a time, mixing with pastry blender until well blended. I've found that it's best to add a little extra water if the weather has been particularly dry. Roll dough into a ball. Place dough into a plastic bag and gently press into a flat disk. Seal bag. Refrigerate for 30 to 60 minutes. This allows the gluten to develop in the dough.
3. On floured board, carefully roll dough to fit quiche pan. Roll dough onto your rolling pin and unroll into quiche pan, carefully trimming dough, and rolling edge under to for a rim. Flute the edge.
4. Put a layer of foil over dough and fill to the top with either pie weights or dry beans. This prevents crust from puffing up or shrinking.
5. Bake crust for 15 minutes.
6. Remove beans and foil, prick crust bottom with fork several times, and bake 10 more minutes. The crust is now ready for filling.
*This is my favorite crust recipe, and I use it for everything from quiche to chocolate pie. It's easy, predictable, and flawless every time.

REDUCE OVEN TEMPERATURE TO 350 DEGREES.

Texas Quiche
Filling
*This filling actually makes enough for two quiche (quiches? quichi? not sure what the plural is). You can either make two crusts and take one to a friend OR freeze the unused filling for the next time you have a hankering for quiche. I usually opt for the first option. It's a great way to turn casual acquaintances into BFFs.

1/3 cup sliced mushrooms
2 small carrots, sliced thin
2/3 cup chopped chicken breast
1 tablespoon butter
10 eggs
1/2 teaspoon white pepper
*You can use regular pepper, but the white keeps the quiche pretty and light in color.
1/2 teaspoon salt
1 teaspoon comino or cumin
2 teaspoons sliced pickled jalapenos with juice
2 1/2 cups canned evaporated milk
*I like to use reduced fat, it works just as well.
2 cups grated Monterey Jack cheese
*Please don't ever use the pre-grated cheese, it's just nasty.
1/2 cup canned green chiles, drained and sliced into strips
Garnish: Sour cream, (or low-fat Greek-strained yogurt like Fage, subbing this for sour cream in all instances helps with calorie intake. I can't tell the difference.), black olives, and cilantro

1. Saute mushrooms, carrots, and chicken in butter until chicken is done and carrots are soft.
2. Beat eggs in blender with white pepper, salt, comino and jalapenos and juice.
3. Add evaporated milk to egg mixture.
4. In prepared crust, place 1/2 cup of the Monterey Jack cheese on bottom. Layer with mushroom, carrot, chicken mixture. Add green chiles over the mixture. Sprinkle another 1/2 cup of Monterey Jack cheese over the top.
5. Pour half of egg and cheese mixture over the layered ingredients, filling only to just below the top of the crust's rim.
6. Bake in oven for 1 hour and 45 minutes or when knife inserted in center comes out clean and top is golden brown.
7. Allow quiche to cool and set for 15 minutes for easiest slicing. Garnish each slice with a dollop of sour cream (or yogurt), a few black olives and cilantro.

The quiche will make your house smell like heaven on earth. When we first moved into our new place I made this and it made us all feel like we were home. This dish is great by itself, or served with a dark leafy green spring mix salad. I highly recommend a peach mimosa along with it. For my very Baptist readers go ahead and just pour yourself a tall glass of OJ, you'll be okay too. The best thing about making quiche for dinner is that it's great with coffee the next morning for breakfast. It reheats well for lunch leftovers too. You'll be the envy of the lunch room! Comment, email, or call if you have questions. (979)204-9607

Like WonderBra

2009-08-25T21:26:00.001-07:00

To be WonderBra, to be supportive, to uplift...
that's my goal for the week, the semester, the year, our lives together.
When I started planning our meals for this week I decided to make five days of Josh's favorites. His first week of law school would be filled with intense reading, new classrooms in a new school surrounded by people he's never met. What would be better than coming home each night to his favorite, familiar smells wafting from the kitchen? Here is my plan for the week:

Monday - Shrimp Creole with Salad and Crusty Whole Wheat French Bread
Tuesday - Crab Cakes with Baked Potatoes and Roasted Asparagus
Wednesday - Barbecued Ribs with Black-Eyed Peas and Potato Salad
Thursday - Reuben Sandwiches with chips and various dips
Friday - Lasagna Rolls with Salad and Garlic Bread
Desserts - White Chocolate Chip Macadamia Nut Cookies & Raspberry Cream Cheese Cake

I've decided to blog about Monday's dinner, Shrimp Creole. On my first trip to Frost to meet Josh's family I enjoyed this delicious meal. It reminds me of new love, nervous first meetings, and the butterflies that accompany the first kiss with your future spouse. Magical.

All you need to make your own Shrimp Creole is

1 pound of medium shrimp
1 medium onion chopped, about 1/2 cup
2 stalks of celery chopped, about 1/2 cup
1/2 cup green bell pepper chopped
2 cloves of garlic minced
2 tablespoons of butter
14.5 ounce can diced tomatoes (or 1 1/2 cups chopped fresh)
2 tablespoons fresh parsley minced
1/2 teaspoon paprika
1/8 to 1/4 teaspoon ground red pepper (to taste)
1 bay leaf
1/2 cup cold water
2 teaspoons cornstarch
2 cups hot cooked rice

First defrost, peel and devein shrimp, set aside.
Cook rice according to package directions.

Saute butter, onion, celery, bell pepper, and garlic until tender, about 5 minutes.

Add tomatoes, parsley, paprika, ground red pepper, and bay leaf.
Bring to a boil, reduce heat, and simmer, covered, for 15 minutes.

Remove bay leaf. Combine cold water and cornstarch, stir together.

Stir cornstarch mixture and shrimp into skillet. Cook and stir until thickened and bubbly, cook and stir for 2 minutes more or until shrimp turn deeper pink.

We enjoyed our Shrimp Creole with salad and crusty French Bread with Boursin cheese.
Thanks to my sweet husband for the flowers, he's quite a WonderBra himself.

Ava enjoying her yummy dinner

Note the "Crimson and Cream" colored Fiesta dishes in honor of OU.

Dinner was completed with Josh's favorite cookies, White Chocolate Chip Macadamia Nut. Simply mix up your favorite chocolate chip cookie recipe and substitute white chocolate chips and macadamia nuts for the chocolate chips. Yum!

Favorites

2009-08-12T19:06:00.000-07:00

Oh so much has happened since I last blogged here. I promise that this little neglected spot is going to be more active now that I'm a stay-at-home mom. Catch up with our happenings here and then scroll down for a Lockett family favorite meal. My goal is to feature one of the meals I cook each week, with recipes and tips to go along. Enjoy!

The Meal:
Summer Vegetable Pasta with Citrus Sauce, French Bread

&
Chocolate Kahlua Bread Pudding with Vanilla Whipped Cream

Summer Vegetable Pasta
adapted from Better Homes & Gardens Cookbook

8 ounces dried tri-color rotini pasta
(I buy the vegetable pasta with spinach, tomato, and beet flavored pasta)
2 cups asparagus, cut in one inch pieces
1 medium yellow squash
1 medium zucchini
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
(To cut calories, spray skillet with non-stick cooking spray and omit oil.)
1/2 cup whipping cream
(You can do this with milk to cut a few calories, but it's not as creamy)
2 teaspoons lemon zest

1st - Cook pasta according to package directions in a large pot
2nd - Saute asparagus, squash, zucchini, and garlic in olive oil in large skillet
3rd - Drain pasta and return to large pot
4th - Add vegetables to pasta
5th - Pour whipping cream and lemon zest into skillet and cook until thickened, and reduced to about 1/3 cup
6th - Pour sauce over pasta and vegetables, stir well

French Bread
from The Peach Tree Tea Room Cookbook, Fredericksburg, TX

1 tablespoon active dry yeast
1 1/2 teaspoons sugar
1 1/2 cups lukewarm water
3 cups unsifted unbleached flour
1 cup unsifted whole wheat flour
1 1/2 teaspoons salt
Extra virgin olive oil
Cornmeal

1st - Dissolve yeast and sugar in the lukewarm water.
2nd - Combine the flours and salt in stand mixer fitted with bread hook attachment. Add yeast mixture to mixing bowl.
3rd - Allow mixer to knead dough until completely combined, and no longer sticky. Scrape edges as needed
4th - Brush inside of large bowl with olive oil and place dough inside, brush top of dough with olive oil, cover with towel and allow to rise one hour.
5th - Once dough has doubled in size, punch it down and turn it out onto a floured cutting board. Divide into two parts. Shape each part into a long narrow loaf.
6th - Place loaves on a greased cookie sheet that has been sprinkled with cornmeal. Cover, and let rise about 30 minutes.
7th - Bake in a preheated 400 degree oven for 20 to 25 minutes or until golden.

Serve one loaf of bread with dinner, but save the second for making this fantastic bread pudding.

Chocolate Kahlua Bread Pudding
adapted from Paula Deen's The Lady and Sons, Too cookbook

1-pound loaf French bread, cut into cubes
(or any bread you have around the house, seriously, I've even made it with whole wheat bread and no one knew the difference.)
3 cups milk
1/4 cup heavy cream
1/2 cup Kahlua
1 cup granulated sugar
1 cup brown sugar
1/4 cup Hershey cocoa powder
1 tablespoon vanilla
2 teaspoons pure almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
12 ounces Ghirardelli milk chocolate chips

1st - Preheat oven to 325 degrees and lightly grease a 13 X 9 inch baking dish.
2nd - Place bread cubes into baking dish.
3rd - Wisk together next 10 ingredients and pour them over the bread evenly.
4th - Sprinkle chocolate chips over entire baking dish.
5th - Smoosh bread with back of a large spoon, forcing it to absorb liquid, allow to stand for 20 minutes.
6th - Bake the pudding for 1 hour, or until set, serve warm with vanilla whipped cream.

Vanilla Whipped Cream
my own version, thank you very much

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Combine all ingredients in stand mixer bowl fitted with wisk attachment. Beat until soft peaks form.

This whipped cream is heavenly on coffee or hot chocolate too!

Questions, food victories? Please share and comment below!

Mini Apple Strudels

2009-02-04T17:45:00.000-08:00

Preheat oven to 350 degrees.

Filling:

1 cup diced Gala apples

1/2 cup thawed apple juice concentrate, undiluted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup sugar

2 ounces (1/4 cup) 1/3-less-fat cream cheese

1 large egg

Pastry:

12 sheets frozen phyllo dough, thawed

Cooking spray

1/2 cup graham cracker crumbs

1/4 cup sugar

Topping:

1 1/2 teaspoons sugar

1/2 teaspoon ground cinnamon

Combine apples, concentrate, cinnamon and nutmeg in a saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Cool to room temperature.

Beat sugar and cream cheese until well blended. Beat in egg. Mix in apple mixture and set aside.

Have a blue-eyed cutey help grind your graham cracker crumbs...it seems to make these pastries even sweeter. Unroll phyllo dough and place one sheet on counter. Cover remaining dough with towel to avoid drying. Spray single sheet of phyllo with cooking spray, then sprinkle with graham cracker crumbs and sugar.

Place another sheet of phyllo on top of crumbs/sugar layer. Continue process until three sheets of phyllo have been sprayed and sprinkled. Use a large, sharp knife to cut phyllo lenthwise in 2 inch sections.

Spray a baking sheet with cooking spray.

Place 1 1/2 teaspoons of apple mixture near the end of each phyllo strip.

Roll phyllo strip around apple mixture and place seamside down on baking sheet.

Continue preparing phyllo layers and rolling pastries until all apple mixture is used. Save phyllo dough in an airtight bag in refrigerator for next time.

Bake for 10 minutes, until golden brown.

Enjoy these treats guilt free, only 81 calories or 2 Weight Watcher points!

***On a side note, Josh made this incredible dinner while I was baking the strudels.

White Chili

2008-12-04T16:32:00.000-08:00

When I was younger the thought of White Chili disgusted me. I pictured some kind of venison mixed with alfredo sauce...ick. However, once I tried White Chili I was instantly hooked. My fondest memory of using this recipe is when I made it for our friends, the Carrolls. Rachel and Clover were preparing to bring little Dixie home from the hospital. Dixie's birth coincided with the coldest few days that the Brazos Valley had seen in a long time. Their little pier-and-beam farmhouse was icy cold. I decided to warm the house up by making White Chili in the teensy kitchen before they arrived. The anticipation of the sweet, pink Dixie-bundle made the process almost dreamlike. I floated around the kitchen, playing house and dreaming of one day when I'd have a sweet bundle of my own. It didn't seem real that the little thump thump thumper we'd felt through Rachel's belly all those months would actually be a real little person in our world. Even though our worlds are farther apart, and two bundles richer...our lives are forever intwined.

White Chili
(serves 9ish)

*Pam cooking spray
*1 medium onion, chopped
*3 cloves of garlic, minced
*2.5 cups chopped tomatoes (fresh are best)
*6 tomatillos, chopped
*1 medium jalapeno, seeded, minced
*2 cups chicken stock
*7 ounces green chiles
*2 cups choppped chicken
*1/2 teaspoon oregano
*1/2 teaspoon cumin
*1/4 cup chopped cilantro
*2 (19-ounce) cans cannellini or Great Northern beans (drained and rinsed)
*juice of 1 lime
*salt and pepper to taste
*2% all-natural, Greek, strained plain yogurt (or sour cream if you don't care about calories)
*shredded Monterey Jack cheese (optional)
*tortilla chips crumbled (optional)

Spray large soup pot with Pam, saute onion for 4 minutes. Add garlic and cook for 2 minutes. Add chicken and brown slightly.
Add the tomatoes, tomatillos, and jalapeno. Cook until tomatillos are tender, stirring occasionally.
Add chicken stock, green chiles, oregano, cumin, cilantro, beans, and lime juice. Cook until heated, stirring frequently. Season with salt and pepper.
Ladle chili into bowls.
Garnish with remaining ingredients.

***This recipe is also fabulous if you make it ahead of time and put into gallon-size Ziplock freezer bags. We've frozen it, and taken it in coolers on ski trips. Simply pour the thawed bags of chili into a crock pot set on low before you leave to hit the slopes. When you return the cabin will be filled with the delicious aroma of White Chili. Yum!***

Heirloom Recipes

2008-11-28T18:02:00.000-08:00

Before Thanksgiving I helped my Nana bake for the holiday. Since she was expecting almost 30 people, there was a lot to do. As we prepared the treats I've enjoyed my whole life, I made copies of them with the intention of sharing them with Ava someday...and you today!

The first recipe I have is for Martha Washington Candy. I'm sure there are many variations on this, but here is Nana's version:

*3 cups chopped pecans
*7 ounces Angel Flake Coconut
*1 stick butter at room temperature
*1 can Eagle Brand Milk
*32 ounces (about 7.5 cups) powdered sugar
*1/4 pound Paraffin wax
*12 ounces chocolate chips

In a large bowl mix together pecans, coconut, butter, Eagle Brand Milk, powdered sugar. Form into 1 inch balls, and place on a cookie sheet lined with parchment paper. Once all of the dough has been formed into balls, cover cookie sheet with plastic wrap and chill in refrigerator. Meanwhile, combine chocolate chips and Paraffin wax in a double boiler until smooth and glossy. Dip candy balls into chocolate until completely covered. Return to parchment paper to set. Make sure to eat one before the company arrives, otherwise you may not get any!

The second recipe I have to share is my great grandmother's Old Fashioned Tea Cakes. These dense, not too sweet cookies are unbelievably wonderful with coffee.

*1 cups sugar
*1/2 cup real molasses
*2 eggs
*1/2 pound butter (yikes, I know...just don't make 'em too often)
*1/2 teaspoon baking soda
*1 /2 heaping teaspoon baking powder
*1/2 heaping teaspoon nutmeg
*1/2 heaping teaspoon cinnamon
*1/2 heaping teaspoon ground cloves
*1/3 cup buttermilk
*flour as needed

In a large mixing bowl, fill halfway with flour. Create a well in the middle of the bowl. Pour all ingredients into the hole. Mix all ingredients completely with hands. Form dough into small balls. Place on ungreased cookie sheets and cook at 350 degrees for 12 - 15 minutes.

The last recipe is for what we Raines grandkids call Nana Punch. It's 10 times better than any punch you've ever had...ever. Although I wouldn't serve this nectar of the gods at weddings, due to the staining-red hue.

*2 6 oz packages strawberry Jello
*3 cups sugar
*4 cups boiling water
*6 packages unsweetened red Kook Aid
*6 quarts cool water
*1 small bottle almond extract
*2 large cans pineapple juice
*1 12 oz frozen lemonade tube

*2 32 oz bottles Ginger Ale

Mix Jello, sugar, boiling water, Kool Aid, cool water, almond extract, pineapple juice, and lemonade tube together in a large, sealable container or pitcher. (If you're making this way ahead of time, you can put the mixture into gallon-size freezer bags.) Freeze until slushy. Pour Ginger Ale over punch mixture and serve. If you don't have a red mustache when you're finished, you haven't had enough!

My pick for entertaining

2008-11-23T20:20:00.001-08:00

Last Christmas we exchanged homemade gifts on Josh's side of the family. Our gift was an invitation for dinner and entertainment (Ava) at our house. We were so excited to have Josh's parents over for dinner on Friday night. Many moons ago, when Josh and I were at A&M, we worked in a cafe in Brenham called The Pomegranate. One of my favorite cold day meals that the owner, Connie, would make was Beef Burgundy. This recipe combines Connie's soup with The Barefoot Contessa's Fillet of Beef Bourguinononne. It's very rich, and warms you from the inside out. My favorite part is that the protein and veggies are all in the same dish, no need to dirty more dishes for sides. Ava particularly enjoys the carrots. Add a little crusty French Bread on the side, and you've got the perfect meal for a chilly night.
For dessert I found a recipe for Hello Dolly bars on the Cooking Light website. I had tried these bars for the first time this summer at The Rather Sweet Bakery in Fredericksburg. The Cooking Light version is MUCH better for you...only 123 calories per serving! I made a slight variation in the recipe, and I've posted it accordingly. Please comment below if you have any questions about the recipes. I'd love to help!

Beef Bourguigonne

* 3-pounds of your favorite beef fillet (Not stew meat, you really want to splurge on the protein in this meal!)
* Kosher salt and freshly ground black pepper
* Olive oil
* 8 strips bacon, cut in pieces with kitchen shears
* 2 minced garlic cloves (I recommend using the Pampered Chef garlic press)
* 1.5 cups Burgundy or Chianti
* 2 cups beef stock (Reduced sodium is best.)
* 2 tablespoons tomato paste
* 2 sprigs fresh thyme
* ¾ pound pearl onions, peeled but not chopped
* 10 carrots, cut diagonally into 1-inch-thick slices
* ½ pound of your favorite mushrooms, sliced 1/4-inch thick
* 1 cup of water

Salt and pepper the fillets on both sides. Cut them into bite-size pieces. Use a large soup pot to sauté the slices of beef in batches with 2 tablespoons of olive oil until browned on the outside and very rare inside, about 7 minutes. Remove them from the pan, and set to the side on a platter.

Using the same pot, sauté the bacon on medium heat until browned and crispy. Put the bacon on top of the fillet pieces and set aside. Drain all but 2 tablespoons of the fat from the pot. Add the garlic and cook for 30 seconds.

Use the red wine to deglaze the bottom of the pot. Cook on high for 1 minute, scraping the bottom of the pan with a wooden spoon. Add the beef stock, tomato paste, thyme, 1-teaspoon salt, and 1/2-teaspoon pepper. Bring the mixture to a boil and cook uncovered on medium-high heat for 10 minutes. Remove the thyme sprigs from the pot. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is significantly reduced and the vegetables are cooked.

Add the fillet of beef slices, the mushrooms, the cup of water, and the bacon to the pot with the vegetables and sauce. Cover and reheat gently for 15 minutes.

Hello Dolly Bars

* 9 graham crackers, blended into sand
* 2 tablespoons butter, melted
* 1 tablespoon water
* 1/3 cup milk chocolate chips
* 1/3 cup butterscotch morsels
* 2/3 cup flaked sweetened coconut
* 1/4 cup chopped pecans
* 1 (15-ounce) can fat-free sweetened condensed milk

Preheat oven to 350°.
Line the bottom and sides of a 9-inch square baking pan with parchment paper.

Place graham cracker sand in a medium bowl. Mix with butter and water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly).

Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle condensed milk evenly over top. Bake at 350° for 25 minutes, or until lightly browned and bubbly around edges. Cool completely on wire rack.

Cooking Pink

2008-11-23T13:05:00.000-08:00

Cooking Pink is my new baby. A diary-style blog of recipes and cooking adventures as I try to cook healthy, yummy food for my husband and almost 2-year-old daughter. I hope you'll cook pink along with me!