Carnita Tacos

Posted by on May 14, 2013 2 Comments

Carnitas Tacos with Pickled Onions

Well, I missed the Cinco de Mayo train with this recipe.  I was getting ready to post this last Sunday, but I got into a cleaning mood all Sunday morning and completely cleaned every surface in my house.  I even vacuumed my balcony.  Who does that?   It was one of those moments when your realize that you are totally turning into your mom.   I am having those a lot lately!

I feel like May is going by so fast.  I was shocked the other day that it was already May and now we are already halfway through.   We are on summer time already apparently.   I know it’s no longer Cinco de Mayo, but one of the great thing about Mexican food is that you can eat it all year round.

Carnitas

Since I have moved to California, Carnitas have become my favorite kind of taco.  What are Carnitas you ask?  Carnitas are the Mexican version of pulled pork.  The pork is shredded and then cooked a little longer to caramelize.  What’s better than carnitas?   Well I would say carnitas in a corn tortilla topped with salsa verde and your choice of pickled onions or cabbage slaw.   Oh yeah, that’s what I am talking about.

Carnitas Tacos

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Carnita Tacos
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Ingredients
  • 4-6 lbs. bone-in pork shoulder
  • 2 tablespoons canola oil
  • 1 lime, juiced
  • 1 orange, juiced
  • 1 teaspoon chile powder
  • 1 teaspoon ancho chile powder
  • 2 bay leaves
  • ½ teaspoon cumin
  • 3 cloves garlic, thinly sliced
  • 1 medium onion, chopped
  • Kosher salt

Instructions
  1. The night before- Cut pork shoulder into 3-4 inch pieces, trimming off the excess fat. Sprinkle pieces of the the pork with kosher salt and stick in a large sealable bag to refrigerate overnight.
  2. The day of- Preheat your oven to 350°F.
  3. In a large Dutch oven or pot heat oil over medium-high heat. Sear pork pieces on all sides about 2-3 minutes on each side. You may need to do this in 2 parts to lay all the pork pieces down flat. Remove the browned pork to a plate.
  4. In a 1 cup measuring cup squeeze a lime and orange and fill remaining cup with water. Pour into the Dutch oven and scrape the brown bits off the bottom. Add in chili powders, bay leaves, cumin, garlic, onions, and a pinch of kosher salt to the liquid. Return the pork back into the pot and then add water so that ⅔rds of pork is covered.
  5. Place in oven to cook for 2½ to 3 hours without a lid. Turn the pork a few times during the cooking time. The pork is cooked when most of the liquid is gone and pork falls apart easily with a fork.
  6. Shred the pork with two forks. Return pork back to the oven and cook until pork crispy and caramelized. This will take 15-20 minutes.

 

Pickled Onions

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Pickled Onions
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Ingredients
  • 1 red onion, sliced thin
  • ½ cup vinegar, apple cider or white
  • 1 cup warm water
  • 1 tbsp. sugar
  • 1½ tsp. Kosher salt

Instructions
  1. Mix vinegar, warm water, sugar and salt in a small bowl until sugar is dissolved. Add onions into a mason jar or sealable container. Add vinegar mixture to jar and refrigerate for at least day.

Cabbage Slaw

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Cabbage Slaw
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Ingredients
  • 1 cup Shredded red cabbage
  • juice from ½ lime
  • fresh cracked salt and pepper, to taste

Instructions
  1. In a container stir together cabbage, lime juice, salt and pepper. Refrigerate for at least 30 minutes.

Source- Carnitas and Pickled Onions adapted from Shared Appetite, Cabbage slaw adapted from Skinnytaste

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Cinco de Mayo Recipes: Dip your chip in this!

Posted by on May 3, 2013 3 Comments

Cinco De Mayo Recipes: Guacamole, Pico De Gallo, and Salsa Verde {from 2 Sisters 2 Cities}

I started looking for Cinco de Mayo recipes to make last weekend.  I found really good-looking recipes for guacamole, pico de gallo, and salsa verde on the blog Shared Appetite.  I was so inspired by all of Chris’s photos and Mexican recipes, I planned a whole weekend of Mexican foods to cook.  There are even more recipes I want to try, but I decided to start with these three.

Guacamole

Guacamole

What goes more perfectly with margaritas than a bowl of fresh homemade guacamole and tortilla chips?  M and I have given you several recipes for guacamole over the years.  Think of this as an update to those.  I have to say this recipe is the closest to restaurant guacamole that I have ever made.  The best part of making guacamole is that it is so easy to make and you don’t need to cook anything-  just mix!  If you use my bag method, it is even easier.

The Best Guacamole

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Guacamole
 

Ingredients
  • ¼-1/3 cup finely chopped red onions
  • 2 tsp. chopped garlic, about 1-2 cloves depending on size
  • 1 jalapeno, seeded and deveined, chopped
  • ½ teaspoon cumin
  • 3 ripe avocados
  • 1-2 tbsp. lime juice, 1-2 limes depending on how juicy limes are
  • ½ large tomato, seeded and diced
  • ¼ c. cilantro, chopped
  • Kosher salt
  • Freshly ground pepper

Instructions
  1. Add red onion, garlic, jalapeno, and cumin into a large plastic bag.
  2. Cut the avocados in half and remove pits. Using a dull knife, like a butter knife, slice a grid pattern in the avocado making sure to not cut the skin (about 3-4 vertical, 4-5 horizontal). Flip the skin inside out over a bowl, and small squares of the avocado should fall out. Take a spoon and scrape off the rest. Repeat for the rest of the avocado halves.
  3. Once avocados are in the bowl, stir together and mash up to your liking ( I leave mine a bit chunky.)
  4. Add the avocado to the plastic bag with the other ingredients and add 1 tbsp. of lime and chopped cilantro. Seal bag and mix ingredients together with your hands on the outside of the bag. Add salt and pepper to taste and add additional lime if need.
  5. Let set for 30 minutes in the fridge in the bag for better flavor. Serve and enjoy.
  6. When storing leftovers make sure to place plastic wrap directly on guacamole to prevent browning.

Source- slightly adapted from Shared Appetite

Pico de Gallo

Pico de Gallo

Pico de Gallo is basically a fresh tomato salsa.  Salsa is one of my favorite condiments.  I like salsa with chips, tacos, fajitas, quesadillas, taco salads,  baked potatoes, and even perogies.  When I was single, I used to go through a huge jar of salsa every week.   When I go to Chipotle, I love their mild fresh tomato salsa on my burritos and in my salads.  I love it so much that I even get a side of it to go with their lime & kosher salt chips.  I have been searching for years for a recipe that is like their salsa and this recipe is totally it!

Whether you call it Pico de Gallo, fresh salsa, tomato salsa, or mild salsa, it is delicious and so easy to make!

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Pico De Gallo
 

Ingredients
  • 2 large tomatoes, diced
  • ¼ cup chopped red onion
  • 1 jalapeño, seeded, deveined and chopped
  • 1-2 tbsp. lime juice, about 1-2 limes depending on how juicy the limes are
  • ⅛- ¼ cup chopped cilantro
  • Kosher salt

Instructions
  1. In a bowl, combine all the ingredients and stir together. With cilantro and lime, start with the lower measurement and work up to higher measurement depending on your liking. Add kosher salt to taste.
  2. Let sit at least 30 minutes before serving.
  3. Store in an air tight container or jar in the refrigerator for up1-2 days.
  4. Serve with tacos, chips, fajitas, or quesadillas.

Source- slightly adapted from Shared Appetite

Salsa Verde with Chips

Salsa Verde

Let’s talk some more about salsa.  This salsa is green from the tomatillos that you put it it, instead of tomatoes.   There is a taco place in San Fran called Tacolicious and they often come to our market lunches and sample sales.   I love their carnitas or brisket tacos covered in some of their salsa verde!  Sooooo good.  My mouth is watering just thinking about it.   I made all these sauces and salsa this weekend like they were going out of style!  Can you tell that I love Mexican food?!

Jar of Salsa Verde

This salsa is easy to pull together by roasting all your veggies on a baking sheet.  You then simply process everything together and you have salsa.   Dip it with chips or top some tacos and you are good to go.

Roasted Tomatillas

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Salsa Verde
 

Ingredients
  • 6-8 small tomatillos, peeled,cleaned,and halved
  • 3-4 cloves garlic (still in its skin)
  • 1 onion, cut into 3-4 round slices
  • 1 jalapeño
  • 1-2 tablespoons olive oil
  • Kosher salt
  • 1-2 tablespoons lime juice, about 1-2 limes depending on how juicy the limes are
  • ⅓ cup loosely packed cilantro
  • Freshly ground black pepper

Instructions
  1. Preheat oven to 450 degrees
  2. Prepare a baking sheet by lining with aluminum foil and drizzling part of olive oil down on the pan to prevent sticking. Place tomatillos, garlic, onion, and jalapeño on the baking sheet. Take remaining olive oil and drizzle over vegetables and sprinkle with 1-2 tsp. kosher salt.
  3. Place baking sheet in oven for 18-20 minutes. After baking, turn broiler on for 3 -4 minutes to slightly char the top of vegetables. Take pan out of oven and let cool.
  4. Place tomatillos and onions in the food processor. Squeeze the garlic cloves out of their skins and add to food processor. With gloves or plastic bags on your hands, remove top and seeds from jalapeño. Add to food processor . Keep some seeds on the jalapeño for spiciness. Add in cilantro and 1 tbsp. lime juice, and salt and pepper to taste. Blend all together until smooth.
  5. Taste, add additional lime, salt and/or pepper if needed. Blend an additional couple seconds if adding ingredient.
  6. Store in an air tight container in the refrigerator and serve with tacos, chips, or whatever type of food you would put salsa on.

Source- slightly adapted from Shared Appetite

Check back soon for more Cinco de Mayo recipes- taco and quesadilla recipes coming up!

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The Classic Margarita

Posted by on April 30, 2013 Leave a Comment

Classic Margaritas

You all know how much I love themed-blogging!  I made all sorts of Mexican food this weekend to share with you this week to help plan your Cinco De Mayo celebrations for this upcoming weekend.  Or, if you are like me and love all Mexican foods all the time, there will be plenty of new recipes for you to try anytime.

I am going to start this fiesta off right with my favorite margarita recipe.  I made this for a group of friends at a bachelorette party I was at last year and for my family last Memorial Day weekend.  It was a hit both times.

Pitchers of Margs

As I have mentioned before, I am not a huge liquor drinker  Until last year I didn’t have to much experience with drinking margaritas.  In search of the perfect after-work happy hour place with two of my co-workers in NY,  we found a restaurant close by that served amazing margarita for five dollars during happy hour.  You are probably thinking that’s a rip-off, but in NYC that is a steal for a drink that is served in a glass cup.  Sad, but true! Anyways, I fell in love with margaritas and especially love them served with freshly made tortilla chips salsa and guac.  Needless to say, we frequented this place a lot and always had a good time.

Making your margaritas at home is always the best because you can control the amount of liquor you want in it and you can put extra salt on the rim!   This recipe makes four drinks so feel free to double or halve it as needed.   Serve with a salt-rimmed glass and ice!

Lime Margaritas

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The Classic Margarita
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Serves: 4
 

Ingredients
  • ½ cup sugar
  • 1 cup water
  • 1 cup fresh squeezed lime juice (about 8-12 limes)
  • ¾ cup (6 oz) silver tequila
  • ½ cup (4 oz) orange liqueur
  • lime wedges/slices for garnish (optional)
  • kosher salt for rim of glass (optional)

Instructions
  1. In a sauce pan, heat up water and sugar until sugar is completely dissolved. Place simple syrup in a jar or pitcher and let cool.
  2. Using a juicer or citrus press squeeze 8-12 limes until you have 1 cup of lime juice. For easier juicing bring the limes to room temperature and roll the lime back and forth with the palm of your hand against a hard flat surface (like counter-top) and apply pressure to the lime as you roll.
  3. Add lime juice to cooled sugar water. Stir in tequila and orange liquor.
  4. To prepare the glass rub a lime wedge on the edge of glass to add a small amount of moisture. Place some kosher salt on a plate and turn glasses rim in the salt until covered, add in ice and pour in the margarita! Enjoy!

Source- adapted from Confections of a Foodie Bride

Margaritas

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Chicago-Style Deep-Dish Pizza

Posted by on April 28, 2013 1 Comment

Chicago Style Deep Dish Pizza

Last weekend, my family and I went to Chicago for our cousin’s wedding.   It was a great trip for several reasons.  First, I got to see my family for the first time since Christmas and my extended family since Fourth of July weekend.   Secondly, both my boyfriend and I had never been to Chicago before so it was all new to us.

My boyfriend and I had a better time of getting to Chicago than the rest of our family.  The majority of my family’s flights out of Syracuse got canceled because of flooding in Chicago (which oddly enough didn’t affect me coming from California.)  My two sisters (Our very own M and little M), my brother-in-law, and my nephew (plus soon-to-be nephew) were locked down in Boston because of the search for the Marathon Bomber suspect #2.  One second, I was so excited to see my family and the next my mom called to tell me no one except me, my boyfriend, and my sister C were going to make it to the wedding.  Of course this was right before take-off so for the whole four and a half hour flight, my boyfriend had to console a very sad and disappointed K.   Upon landing, the texts started to come in that everyone scrambled to get new flights and would be coming staggered throughout the weekend, but would all be there for the wedding.

Excited and hungry we got off our non-dramatic SFO-to-Chicago flight and cabbed it into the city.  We quickly checked into the hotel, dropped off our stuff and were on our way to find some Chicago-style grub.   It was windy and cold mixed with a little snow/hail as we walked to find Al’s Deli,  which in my mind is how I imagined Chicago all my life.   Our hotel was in the middle of everything so it was only about a 10-15 minute walk.

Our cousin had listed some places to visit for food in Chicago on her wedding site and Al’s Beef for a “hot dog dragged through the garden”  was one.  As we were ordering, we ordered an Italian Beef Sandwich with hot peppers and I then asked for a “hot dog dragged thru the garden.”  The girl looked at me strange and said “I don’t know what you are talking about,  dragged thru the garden?”  I then explained that I didn’t know what it meant, but my cousin said I had to get it.   The check-out girl went to go ask her manager and he responded with “yeah, that means everything.”  Rest assured, I got my hot dog “dragged thru the garden”  or as I will now just call it “everything.”  We split both and liked them,  but were especially impressed with the hot dog.

Right across the way from Al’s Deli is Portillos.  This place wasn’t on our list, but it looked pretty hopping.  After checking it out on our iPhones, we realized it was also pretty famous for their hot dogs and Italian beef as well.   We decided we had enough room to split another hot dog so we proceeded to do so.  Also very delicious,  and we both sort of liked it more then our first!  Sorry Al!

As we headed back to hotel, we saw all the places for Chicago-style pizza like the original Pizzeria Uno’s.   I promised Matt that we would try some the next day because there was no way I was going to eat more before the rehearsal dinner that night.   The next day, my sister C, my mom, and I got our hair done at this awesome Blow Dry Bar called Blow-By Blow, highly recommended if you are ever in the area.   I also think I found my new love for Blow Out Bars,  mimosas and getting my hair shampooed and styled…ummm, yes please!    My boyfriend and dad went out to get more hot dogs and to possibly try to get a pizza to bring back to the hotel.   The pizza places all had a 45 minute wait for pizzas because that is how long they take to make.   They ended up not having enough time to wait so they brought back more hot dogs for all.   We never did have time for the Chicago-Style Deep-Dish pizza.

The week we got back, I decided to surprise my boyfriend by making a deep dish pizza since we never did get any.    It was surprisingly easy to make and so tasty!   I had one piece and I was so full!   I put turkey pepperoni on ours because that is what we had in the fridge- that’s why its sort of curling up, but you can top with whatever you like.

Slice of Deep Dish Pizza

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Chicago-Style Deep-Dish Pizza
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Ingredients
Dough:
  • 1 ½ cup plus 2 tbsp. all-purpose flour (in-between 8.1-8.2 oz. on scale)
  • ¼ cup yellow cornmeal (Not corn starch M!)
  • ¾ tsp. salt
  • 1 tsp. sugar
  • 1⅛ tsp. instant yeast
  • ½ cups plus 2 tbsp. water, at room temperature (5 oz.)
  • 1½ tbsp. unsalted butter, melted
  • 1 tsp. olive oil
  • 2 tbsp. unsalted butter, softened
Sauce:
  • 1 tbsp. unsalted butter
  • 2 tbsp. grated onion,
  • ⅛ tsp. dried oregano
  • ½ tsp. salt
  • 3 cloves garlic, minced
  • 1 14.5 oz. can crushed tomatoes
  • ⅛ tsp. sugar
  • 2 tbsp. fresh basil, coarsely chopped
  • 1½ tsp. extra-virgin olive oil
  • Additional Salt and fresh ground pepper, to taste
Assembly:
  • 2 tbsp. olive oil
  • 2 cups shredded mozzarella cheese
  • 3 tbsp. shredded Parmesan cheese
  • Sliced pepperoni (optional)

Instructions
Dough:
  1. Combine flour, cornmeal, salt, and yeast into the bowl of your mixer. With dough hook attachment mix on low speed for about 1 minutes until all ingredients are combined.
  2. Slowly add in water and melted butter and continue to mix on low speed for about 1-2 minutes. Make sure to scrape down the sides to get all ingredients incorporated.
  3. Increase the speed of the mixer to medium and knead the dough for about 4-5 minutes. The dough should become smooth and glossy.
  4. Take a large bowl and add in 1 tsp. olive oil. Using your hands coat the oil on the bowl and add the dough ball to the bowl. Cover the bowl tightly with plastic wrap and place at room temperature in an area without drafts, for about 1 hour.
  5. To laminate the dough, turn the dough out onto a dry work surface. Form dough into an 8- by 6-inch rectangle. Using a spatula or butter knife spread the 2 tbsp. of softened butter evenly on the dough leaving about a ½ inch of un-buttered dough around the edges. Stating at the 6-inch side, roll the dough tightly into a cylinder shape, pinching the ends together. Place the seam side down and flatten the dough into 9- by 2-inch rectangular. Fold dough into thirds, folding up the bottom side and then folding the top side over. Pinch the seams to form a ball. Place the dough ball back in the oiled bowl, cover with plastic wrap and place in the refrigerator. Let set for 40-50 minutes, or until doubled in size.
Sauce:
  1. This can be done while the dough is rising. Melt 1 tbsp. of butter to a medium-sized sauce pan over medium heat. Add in onions, oregano, and salt. Stirring occasionally, cook onions until golden brown, about 4-5 minutes. Add in garlic and cook for about 30 seconds. You should be able to smell garlic. Stir in the tomatoes and sugar and increase the the heat to about medium high. Bring the sauce to a simmer, lower heat to medium-low and keep at simmer for about 25 minutes. The sauce should thicken and reduce to about 1¼ cup. Take the sauce off heat and stir in basil and 1½ tsp. olive oil. Set aside.
Assembly:
  1. Preheat oven to 425 degrees.
  2. Coat a 9-inch cake pan with 2 tbsp. of olive oil. Take dough out on to a dry clean work surface and roll into a 13- inch wide circle. Place the dough in the cake pan and lightly press into the corners and up the sides so that it just reaches the top edge of the pan.
  3. Add the mozzarella cheese to the surface of the dough. Top with the tomato sauce and spread with a rubber spatula so it covers all of the cheese. Sprinkle with Parmesan cheese and then add desired toppings.
  4. Bake for 20-30 minutes until crust in golden brown. Let rest for at least 10 before cutting and serving. Enjoy!

Source- adapted from Annie’s Eats, originally from Cook’s Illustrated

Deep Dish Pizza

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Minestrone Soup

Posted by on April 18, 2013 Leave a Comment

Delicious Minestrone Soup

I know it’s getting towards spring, but it is still cold in parts of the country so I am sharing my new favorite recipe for minestrone soup.  It’s not actually cold where I live…it was actually 75 degrees last weekend and in the 80’s this weekend.  You still got to have soup though!   I made this soup twice in the last few months.

Minestrone Soup

My boyfriend loves minestrone soup so I am always experimenting with new recipes and versions.  I, on the other hand, can take it or leave it.  I usually enjoy minestrone soup the first time around, but then I am over it by leftover time.   I loved this minestrone soup recipe the whole time probably because of the addition of pancetta and pesto.  I whipped up my super quick recipe for French bread for the side and it was some happy eating.  I happened to have enough leftover pesto in the freezer for both batches I made.  It also gave me an excuse to use my new Le Cruiset Dutch Oven I won in a raffle at my work’s sample sale.  Woot woot!  She’s a beauty, isn’t she?Chopped Veggies for Soup

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Minestrone Soup
Author: 
 

Ingredients
  • 2 tbsp. Olive Oil
  • 4 oz. pancetta, diced
  • 1½ cup chopped onion
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2½ cups diced peeled butternut squash
  • 1½ tbsp. minced garlic
  • 2 tsp. chopped fresh thyme
  • 28 oz. canned diced tomatoes
  • 6-8 cups chicken stock
  • 1 bay leaf
  • 1 tbsp. kosher salt
  • 1½ tsp. fresh cracked pepper
  • 1 15-oz. can of cannellini beans, drained and rinsed
  • 1 cup uncooked small pasta, like tubetti
  • 8-10 oz. fresh baby spinach
  • ½ cup dry white wine
  • 2 tablespoon store-bought pesto

Instructions
  1. Heat olive oil in large pot or Dutch oven over medium heat. Add pancetta to the pan and cook for 5-7 minutes, stirring occasionally, until lightly browned. Next add in onions, carrots, celery, squash, garlic and thyme, cooking for 8-10 minutes, stirring occasionally until vegetables are softened.
  2. Add diced tomatoes, 6 cups of chicken stock, a bay leaf, salt, and pepper into the pot. Bring soup to a boil and then lower the heat to simmer for 30 minutes. Cook pasta in a separate pot according to package directions.
  3. Throw out the bay leaf. Add in cooked pasta and beats and allow them to heat up in the soup. If the soup gets too thick, add in additional chicken stock. Add spinach to soup and stir until spinach starts to wilt. Stir in white wine and pesto. Sprinkle with Parmesan cheese and serve with warm fresh bread. Enjoy!

Source- Adapted from Ina Garten’s Barefoot Contessa Foolproof

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Candy Blondies

Posted by on April 14, 2013 Leave a Comment

Chocolate, Peanut Butter, Caramel Snicker, Chocolate Covered Pretzel Blondies

As you can see, we love chocolate chip cookies of all variations around here.  These super chocolate chip blondies I made several weeks ago got the wheels in my brain turning.  I loved the recipe because the middles were practically filled with chocolate and were so soft and delicious.

Candy Blondies

My boyfriend and I decided to invent a blondie that captured the concept of a Take 5 Candy bar,  which my boyfriend can’t get enough of.  The mixture of chocolate, peanut butter, peanuts, caramel and pretzels all together is awesome.  We bought truffles from Trader Joe’s a few weeks ago that were salted dark chocolate filled with peanut butter and caramel.  Amazing.  To start with, we used the base recipe for the blondies since we love those so much.  We added Reese’s Peanut Butter chips and semi-sweet chocolate chips into the dough and then on top we added mini chocolate covered pretzels and cut-up pieces of Snickers caramel (this is one of their new products that is a chocolate candy bar filled with caramel.)

The result…delicious!  I would even go as far as to take chopped-up Reese’s Peanut Butter Cups to add-on top next time.  The caramels sort of sink in and disappear while baking so feel free to load on more toppings than I did.  I am calling them Candy Blondies because Peanut Butter, Chocolate Chip, Snickers Simply Caramel, and Chocolate Covered Pretzel Blondies is just far too long.  Don’t you agree?

Candy Ingredients

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Candy Blondies
 

Ingredients
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2 cups AP flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup semi sweet chocolate chips
  • 1 cup peanut butter chips
  • 2-3 bars of Snicker’s Simply Caramel Bars, chopped
  • 1 cup of mini chocolate covered pretzels (or regular sized roughly chopped)

Instructions
  1. Preheat oven to 350 degrees.
  2. Using the paper from the sticks of butter, grease a 8½x12x2 inch baking pan and then dust with flour.
  3. In the bowl of an electric mixer cream butter and sugars on high speed until light and fluffy.
  4. Scrape down the sides of the bowl, turn mixer to low and then add in vanilla extract. Next add in egg one at a time mix until all combined.
  5. In a medium sized bowl sift together the flour, baking soda, and kosher salt.
  6. Gradually add in dry ingredients with the mixer on low speed until all combined.
  7. Fold in the chocolate chips and peanut butter chips.
  8. Spread the dough onto baking pan until smooth and then press the Snickers Simple Caramel Pieces and Chocolate Covered Pretzels into the top of the dough,
  9. Bake for 30 minutes. Stick a toothpick into the middle of blondies and if there is no batter on the toothpick they are done.
  10. Let cool and then slice into squares.

Source- Adapted from Ina Garten’s Barefoot Contessa Foolproof

Candy Covered Blondies

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Orange Julius… Go Orange!

Posted by on April 6, 2013 3 Comments

Orange Julius
As M and I have mentioned before, we grew up in Syracuse, NY.   Our father has played basketball his whole life and started to follow Syracuse Basketball when he moved to Syracuse 37 years ago for his first job.   He has held season tickets for Syracuse Basketball that whole time, and is one of the biggest SU fans I know.  My dad would take us to a couple games every year when we were young and it was always fun for the Dome Dogs, nachos, and the quality time with our dad of course!
Delicious Orange Julius
In case you haven’t heard,  Syracuse Men’s Basketball is in the Final Four tonight!  They are also winning my brackets for work so Go Cuse!!!   If you happen to be looking for a good Syracuse Orange spirit, you have come to the right place.   My sisters and I use to make this recipe for Orange Julius or Orange Frost all the time when were little.   It is a delicious cold, frothy, fruity drink that’s perfect for kids or adults.   Adults can add vodka or gin to it to make it an even better basketball watching drink!   You can also use this drink to make popsicles!   Go Syracuse!! Cusee is in the house oh my god oh my god!

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Orange Julius
Author: 
Serves: 6-8
 

Ingredients
  • 6 oz. frozen orange juice concentrate
  • 1 cup milk
  • 1 cup water
  • ⅓ cup sugar
  • 2 tsp. vanilla extract
  • 12-16 ice cubes

Instructions
  1. Add everything but the ice to a blender. Blend until combined. Add in ice cubes in 3 to 4 parts making sure all the ice is crushed before adding next part. Serve immediately.

Syracuse Orange Julius
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Dill Dip with Pumpernickel Pretzels

Posted by on April 5, 2013 Leave a Comment

Easy Dill Dip

Have you ever had a rye boat dip? You take a round loaf of pumpernickel bread and create a bowl in the center and and fill it with dill dip with or without chipped beef.  Then, you would use the cut-up bread to eat the dip.  Well, I love those and I still make them occasionally for parties or on a football Sunday because the boyfriend loves it too.

Every time I make it, I need to look up recipes because I lost the recipe that my mom originally gave me.  I have to recreate the recipe every time by looking at different recipes online.  That’s one of the great things about having a blog- not only do I get to share my recipes with you, but I have a centralized place to look up all my family’s/favorite recipes.

When I was in World Market the other day (umm, my favorite store right after Target and Marshall’s,) I found pumpernickel pretzels by Utz.  I had the genius idea of making dill dip to go with these pretzels to taste like a rye boat dip.  The results were awesome and we can’t get enough of the pumpernickel pretzels.  We actually pack a serving in our lunches everyday (without the dill dip.)  Can’t find these pretzels?  Make a pumpernickel boat and fill it with dill dip or just dip slices of cut-up veggies in it.

Dill Dip

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Dill Dip
Author: 
 

Ingredients
  • 1 cup light mayonnaise
  • 1 cup light sour cream
  • 1 tbsp. dill
  • 2 tbsp. chopped fresh onion (or 1 tbsp. dried onion)
  • 1 tsp. beau monde seasoning
  • salt and pepper, to taste

Instructions
  1. Combine all the ingredients in a bowl. Cover and place in the refrigerator for at least an hour. Serve with pumpernickel pretzels or pumpernickel bread.

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Happy Easter with Last Minute Easter Ideas!

Posted by on March 31, 2013 Leave a Comment

Happy Easter Readers!   We have been busy this Easter season getting recipes and holiday ideas ready for you.   Feel free to browse around for more ideas, but here are some great ways to celebrate this holiday with your family and friends.
Deviled-Eggs.jpg
These classic deviled eggs have been a huge Pinterest hit this season.  They are so easy to make and delicious.  Make these for an appetizer tonight with your dinner!
Cheesy-Potatoes.jpg
Our second favorite this season is the easy-peasy Cheesy Potatoes.   This recipe comes together in minutes with using the short-cut of frozen hash browns.
Delicious-Biscuits.jpg
Who doesn’t love a homemade biscuit fresh out of the oven?   This recipe here is so easy you can whip it up right now and have biscuits in under 30 minutes!
easter bunny place cards
How will you guest know where to sit?  Make these super cute and easy place cards.  Do I see a project for the kid’s to do while you are prepping dinner?
Chocolate Dipped Coconut Macaroons {from 2 Sisters 2 Cities}
Don’t forget our favorite course (especially pregnant M!)… Dessert!  Chocolate dipped coconut macaroons!
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Homemade Funfetti Cupcakes with buttercream frosting topped with marshmallow peeps
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Rice Krispie Treat Eggs dipped in Peanut Butter Chocolate!
Peanut-Butter-Filled-Chocolate-Bunnies.jpg

Or Peanut Butter Filled Chocolate Bunnies!

Wishing you all a memory-filled and happy holiday!

Love always,
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Filed Under: K's Recipes, K's Desserts, K's Sides, M's Desserts, M's recipes Tagged With: , , , , , ,

Buttermilk Biscuits

Posted by on March 31, 2013 Leave a Comment

Buttermilk Biscuits

Happy Easter everyone!   You are probably looking for some last minute recipes here so I thought I would share with you an easy recipe for buttermilk biscuits.  Today for dinner I am serving baked ham with homemade biscuits, sweet potato casserole and steamed green beans.  When I was younger I use to call days like this “Ham Day!”

There is nothing like a homemade warm biscuit fresh out of the oven sliced with butter spread on it.  Like muffin and scones,  I am always surprised at how easy it is to make biscuits.  I guess with dinners every night and three-part cupcake recipes, a biscuit seems easy to make.  My favorite part in making biscuits is that you want there to be small chunks of butter in the dough so you really don’t have to mix it up much.  Other bonuses are that you really just need one bowl to make these and you don’t need a mixer!
Delicious Biscuits

Worried that you don’t have time to make homemade biscuits?  Make them ahead by placing the cut-out biscuits (before baking) on a wax paper-covered tray.  Place the tray in the freezer until biscuits are frozen.  Once frozen, place biscuits in freezer bags between layers of wax paper.  When you are ready to bake them, just pop them out, place them on a parchment paper-lined baking tray and bake for the specified time, plus an additional minute or two. Tada!  Fresh biscuist!

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Buttermilk Biscuits
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Prep time: 
Total time: 

Serves: 12 two-inch biscuits or 6 three-inch biscuits
 

Ingredients
  • 2¼ cups of all purpose flour
  • 2 tsp. of sugar
  • 1 tbsp. baking powder
  • ¾ tsp. salt
  • ¾ tsp. baking soda
  • 9 tbsp. cold unsalted butter ( 1 + ⅛ sticks of butter)
  • ¾ cups of buttermilk

Instructions
  1. Preheat oven to 400 degrees and prepare a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl add flour, sugar, baking powder, salt, and baking soda and whisk together. Cut cold butter into small pieces and add to dry mixture. Using a pastry blender or your fingers, blend the butter into dry ingredients until the mixture has pea-sized crumbles.
  3. Add buttermilk and mix the ingredients until it just comes together. The mixture should be lumpy. Knead 2-3 times with hands to form dough together.
  4. On a lightly floured surface, place dough and pat flat until about ½-3/4 inch thick. With a floured round round cutter (I used a fluted 2-inch, but feel free to use a regular round cutter 2-3 inches big) cut out biscuits and line them up on baking sheet leaving about 2 inches of space in-between them. If you don’t have a round cutter, make drop biscuits by scooping out ¼ cup of dough and dropping on baking sheet, also leaving 2 inches between.
  5. Bake for 12-15 minutes until golden brown. Serve warm.
  6. *If make ahead method- Freeze biscuit dough on a wax paper lined baking sheet after cutting out rounds, or dropping dough. Once frozen add to a freezer bag. Bake frozen biscuits the same as above but adding a couple more minutes to the bake time.
  7. *If using buttermilk powder- Add 3 tablespoons of buttermilk powder to dry ingredients and then mix in ¾ cup water when above recipe says to add in the buttermilk.

Homemade Biscuits

Source- Slightly adapted from Smitten Kitchen
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