Last week we took the day off ~ we laid on the couch most of the day but mustered up some energy to take my kids to Malley's for lunch, that's right, ice cream for lunch! Today we made up for last week :) We cooked and baked and cooked and baked.
We were so excited last week at our brothers pig roast to hear all the great feedback about our blog ~ we have a lot more followers than we thought. Some people said we should open a restaurant but that would take the fun out of cooking. We are batting around the idea of ( as Applebee's say's ) "car side to go".
Enjoy today's recipes :)
with Wisconsin Aged Parmesan
NUMBER OF SERVINGS: 4-6
* 2 shallots, minced (about 2 tablespoons)
* 1 clove garlic, minced
* Kosher salt and ground black pepper
* Juice of 2 lemons
* 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
* 1/2 cup grape tomatoes, halved
* 1 cup freshly cooked or canned white beans, such as cannellini
* 1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
* 1/4 cup fresh dill, chopped
* 1 pound large shrimp, peeled and deveined
Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.
Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.
Add warm shrimp to prepared mixture and toss. Serve immediately
* Michael Symon recipe
Mini and not so mini Pumpkin Whoopie Pies
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/4 cups granulated sugar
* 2 large eggs, at room temperature, lightly beaten
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 1 teaspoon vanilla extract
* Cream Cheese Filling:
* 4 ounces cream cheese, at room temperature
* 6 tablespoons butter, softened
* 1/2 teaspoon vanilla extract
* 1 1/2 cups powdered sugar
1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Hopefully you will make these and not eat all the batter prior ~ These are so super duper yummy!
Chorizo Bread Pudding
1 TBSP Canola Oil
8 oz. Chorizo
1/2 cup chopped yellow onion
1/3 cup chopped red bell pepper
1 TBSP minced garlic
1 tsp ground cumin
8 mini butter croissants cubed
2 cups shredded white cheddar cheese
1/4 cup grated parmesan cheese
1/2 cup thinly sliced scallions
1 TBSP sugar
1/2 tsp red pepper flakes
2 tsp kosher salt
1/2 tsp black pepper
6 Eggs, beaten
2 cups milk
2 TBSP butter, melted
Heat a medium skillet over medium - high heat. Add the canola oil and chorizo and cook until the sausage begins to brown, breaking it up with a spatula. Add the onion, bell pepper, garlic and cumin and saute for 3 to 4 minutes or until the vegetables are tender. Drain well and cool to room tempature.
Preheat the oven to 325 degrees. Combine the croissants, white cheddar cheese, parmesan cheese, scallions, sugar , red pepper flakes, kosher saold and black pepper in a bowl. Add the Chorizo mixture and toss to mix well.
Combine the eggs and mild in a mixing bowl and mix well. Add to the sausage mixture with the butter and mix well with a spatula. Spread in a buttered medium baking dish and smooth to the top. Place in a larger pan of hot water and bake for 30 - 35 minutes or until set in the center. Serve Warm
Serves 6 - 8
1 3/4 cup sugar
1 cup vegetable oil
2 cups flour
1 tsp cinnamon
1 tsp baking soda
4 apples sliced medium thin
* cooking apples ~ NOT granny smith
1/2 cup chopped nuts
Slice apples medium thin
Beat eggs well on high
Add all ingredients and mix well
Bake at 350 degrees for 1 hour
in a greased 9x13 pan
Individual Chicken Pot Pies:
1 Rotisserie Chicken
1 bag frozen peas and carrots
1 16 oz can cream of chicken
salt and pepper to take
frozen pie crust
piece apart the chicken in to bite size pieces
in a large bowl mix all ingredients ( except the pie crust )
Place equal amounts into ramekins
Use a cookie cutter or something like to cut circles of pie crust
place on top of chicken mixture ~ place a few slices in pie crust
and egg wash the tops.
Bake at 350 degrees till golden. Sever warm and Enjoy!
Next Monday Kelly will be vacationing in North Carolina for the week. If I am feeling up to the challenge of cooking on my own , I will definitely post. But if I am lucky my awesome neighbor Alice will make me some yummy Spanish food ~ she takes such good care of John and I...and my kids love her cooking too :)