Garlic Parmesan Cauliflower

I recently bought a head of cauliflower, but didn't really know what to do with it. Then today Our Best Bites posted this recipe!  
I've heard cauliflower is super good for you too.

Roasted Garlic-Parmesan Cauliflower
Recipe by ourbestbites.com
Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)
Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.
Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.

Best Pancakes EVER

This is hands down the best pancake recipe I've ever made. It wasn't necessarily the blueberry lemon flavor (which yes, is totally good), but just the pancake itself. So good. I've never felt like I figured pancakes out until now. Mine were always sub par, brick-ish ... and I don't overmix. They just never turned out perfectly. AND I got to use fresh lemons from my tree :). Oh, and I didn't have cake flour, so I used AP flour. Still totally soft and good. Can't wait to make them with sliced bananas (my fave way to make pancakes).

Sammy kept calling them "cupcakes" when we were making 'em. Sorry darling, you are going to be disappointed if you think we are making cake.

Lemon Blueberry Pancakes (Pioneer Woman)

Ingredients

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with softened butter and warm syrup.

Corn Salsa

This is yummy!

1 can of corn, drained
1 can black beans, drained
2 chopped tomatoes
1 bunch of cilantro, chopped
1 bunch green onion, chopped
1 envelope Italian dressing (made according to pkg directions)
2 avocados, chopped

Mix all ingredients except avocados.  Add avocados just before serving.

Serve with tortilla chips.

Sweet twist on crusty dutch oven bread

I made this while I was in Fallon at new years, here's the recipe:  Make the dough as the recipe calls.  Crusty Dutch Oven Bread  sprinkle a handful of pecans and a handfull of white chocolate chips on the dough before you fold it 3 times to rise making sure the nuts and chocolate chips are tucking inside the dough so they don't burn in the oven.  After cooling a little  cut bread and spread with salted chocolate butter.

Salted Chocolate Butter

1 cube unsalted butter (normally I ignore the unsalted part of a reciped calling for butter, but  you're       supposed to salt this yourself with course salt)
1 1/2 TBS powdered sugar
1 TBS cocoa
1/4 tsp course salt
handfull of chocolate chunks

Mix first 4 ingredients with mixer, (it's supposed to be kinda salty so taste to see if it needs more).  Mix in chocolate chunks and spread over bread

Mom's Beef Stew

I'm sure you all have this recipe (the old ward cookbook), but it's definitely Eat or Die worthy.  I made this for Sunday dinner yesterday and it tasted better today.

2 lbs cubed beef
1 1/2 c. onion
Brown cubed beef and add onion.
Add:
1 1/2 c. canned tomatoes
3 TBS tapioca
1 1/2 c. beef broth
1 clove garlic
1 TBS parsley
2 tsp salt
1/4 tsp peppers
6 medium carrots
3 large potatoes
1/2 c. celery

bake 350* for at least 2 hours... Or brown meat for a few minutes then dump everything into a crockpot and cook all day.

The Best Cornbread

I found the recipe here. I tweaked it a little, but it's so good. The honey butter is delish too, but it makes tons! I would 1/2 or even 1/4 the recipe. I've undercooked this recipe so so many times, so make sure you bake it long enough. Just check it with a toothpick.

My Go-To Cornbread

Cornbread:
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar (You could definitely do less if you want to)
1 tablespoon baking powder (I accidentally used soda once. bad news...)
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Honey Butter: (makes tons)
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

DIRECTIONS:
For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (don't over mix!) (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes (I usually bake it for at least 40 minutes. Check it until a toothpick comes out clean). This doubles perfectly for a 9X13-inch pan.

For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Sweet Heat Louisiana Chili

We had this recipe for dinner while Kel was in Fallon, so I thought I'd post it. This is my absolute favorite chili. It's got an interesting kick to it with the Balsamic Vinegar and the cajun seasoning. It calls for sun dried tomatoes but they're expensive and a lot of work so I always leave them out. It really makes a difference if you have the time to simmer this for 2 hours like it says. It's good without it, but much thicker and more like chili instead of soup if you do. Recipe source is here, of course.

Sweet Heat Louisiana Chili

1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz. each) of whole stewed tomatoes (I use 2 quarts of my home bottled tomatoes instead)
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes (optional)
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper (1/2 or less is good and mild for kids)
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar (I only put a little more than 1 tbl, but Rob likes the full amount)
salt to taste

DIRECTIONS:
Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection. (Drain fat)
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
occasionally. (fish out the bay leaves) Take off heat and allow to stand covered for five minutes. Serve and enjoy.

Soup

Chicken and Sweet Potato Soup (Kitchen Cafe)
*Note: Increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem).
 
*Serves 6-8
INGREDIENTS:
1 tablespoon butter
1 red onion, finely diced
1 red bell pepper, diced
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
2 sweet potatoes, peeled and diced into 1/2 - inch pieces
1 can (14 oz.) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 teaspoon dried marjoram
1/2 teaspoon dried basil
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
DIRECTIONS:
In a large pot (4 or 5 quarts), melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves and serve.

We really liked this soup!

I've been looking up lactogenic foods because I feel like I'm losing my milk (I started taking More Milk Plus - hope it helps). Basil, marjoram, and yams were listed ... a coincidence?

French bread.

1 pkg dry yeast
1 tbsp sugar
1 tbsp soft shortening
1 1/2 cup very warm water
1 1/2 tsp salt
4 cups flour

Dissolve yeast in 1/2 cup water.  Dissolve sugar and salt in remaining 1 cup water in 2 quart bowl.  Add shortening and yeast.  Mix well.  Add flour and stir well.  Cover.  Work through dough with spoon at ten minute intervals for 5 consecutive times.

Turn dough on lightly floured board and divide in half.  Shape into balls and let rest 10 minutes.  Roll each ball into a 9 x 12 inch shape , then roll up like a jelly roll.  Start with long side.  Seal edges.  Place on greases baking sheet.  Score top 6 times diagonally.  Cover with towel and let rise 1 1/2 hours.  Bake at 400° for 30 to 35 minutes.  Brush with butter.

Call Kim For tips

Eggnog

My sister called and asked me for the "Sorensen family eggnog recipe." Aka, the one out of Better Homes and Gardens. :) I thought I'd post it since I had it all typed up. 

1/3 cup sugar 

2 egg yolks

1/4 tsp. salt

4 cups milk

2 egg whites

3 tablespoons sugar 

1 tsp. vanilla

brandy/rum flavoring to taste (I leave this out)

1/2 cup whipping cream, whipped

nutmeg

Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, till mixture coats spoon. cool. Beat eggwhites till foamy. Gradually add 3 tablespoons sugar, beating into soft peaks. Add to custard and mix thoroughly. Add vanilla and flavoring. Chill for 3 or 4 hours. Pour into punch bowl or cups. Dot with "islands" of whipped cream; dash with nutmeg. Serves 6 to 8.

It says till mixture coats spoon, but I don't really know what that means. I just do it till it's good and hot and cooked through. You can cook the nutmeg in with it to add more flavor too.

Remember last year when a girl in Wal-Mart asked me if I wanted to sample her eggnog and in the most snobbish way I said, "No thanks, we make our own." Seriously, I'm still reeling over that one. So embarrassing. 

Christmas Dinner Ideas?

What are you all having for Christmas dinner?
I'm for sure going to make a ham...but what else?

Chicken Stew

Chicken Stew
Adapted from Ina Garten

Ingredients
• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken broth
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1/2 cup minced fresh parsley

Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle
generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked
through. Set aside until cool enough to handle, then remove the meat from the
bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6
cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes
in the stock. In a large pot or Dutch oven, melt the butter and saute the onions
over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and
cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock
to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add
2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed
chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13
x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan
lined with parchment or wax paper. Bake for 35 minutes or until bubbly.

Note: To make in advance, refrigerate the chicken stew. Bake the stew for 55
minutes or until bubbly.

This recipe is from my friend. I saw that it was from Ina, so I looked up the recipe online to see the difference. Pretty much, my friend just omitted the frozen pearl onions and didn't use the biscuits. Here is the original recipe from Ina. You can pretty much call this Chicken and Biscuits or Chicken Pot Pie. It is soooo good and really quick and easy. I don't know if it's all the butter or what, but it is delicious. It's pretty plain jane, but so yummy. After reading the reviews online, I put in WAY less salt (like 1/2 tsp) in the stew .. but I also don't use unsalted butter ... really, who does? I also only used 1 stick of butter (rather than 1 1/2). I made the biscuits (yum!) and added less salt to them too b/c reviews had said they were too salty. I made my own half and half for the biscuits since the stew used cream ... and i still have cream from Thanksgiving :). I also left out the pearl onions like my friend does. This filled my 9x13 pan to the brim! Makes a lot. I made it on Sunday ... did as the "make ahead" instructions say and just made the "stew" and biscuits before hand, refrigerated them (separately) during church, and then just had to cook it when we got home. Oh, there's a lot of chicken in it, so if you don't have 6 chicken breasts, less would still be plenty.

More Sour Cream Lemon Pie Exposure

On my friend's blog here.

Vegetables

What's your family's favorite and/or most common vegetable dish to make it to the dinner table (and the recipe).

Ours:  

Grilled (or roasted) Asparagus --- evoo, salt, pepper. Grill.
 or
Kim's Carrots and Onions --- in the family cookbook.
 or
Roasted Carrots and Onions --- evoo, salt, pepper, sometimes a little Italian seasoning. Roast.


What's yours?

Grandma Cook's Vanilla Cream Pie

3/4 c sugar

1/3 c flour

1/4 tsp salt

2 c milk

2 slightly beaten eggs

2 tbls butter

1 tsp vanilla

combine flour, sugar, and salt in saucepan.

gradually stir in milk with a whisk.

cook and stir over medium heat until bubbly. cook and stir for 2 min.

remove from heat. temper the eggs. (stir small amount of hot mixture into beaten eggs).

add eggs into hot mixture, cook 2 minutes longer.

remove from heat, add butter and vanilla.

cool slightly then pour into baked cool pie shell. to cool pudding, lay saran wrap on surface and refrigerate.

to make chocolate pie: add 3 tbls of cocoa and 1/4 c sugar to dry ingredients in saucepan.

to make banana cream pie: slice 3 bananas into pie shell, pour pudding over.

to make coconut cream pie: add 1 c coconut flakes to warm pudding