Welcome

They (whoever "They" are) say that you should write about what you know. Well, what I know is food. I am certainly no "foodie", but that does not mean I am ignorant or that you won't occasionally find some "trendy" recipe on my blog. What I do know I learned from my Dad, Mom, and various other family members, as well as my own trial and error. I come from a family that cooks. When we get together our days tend to revolve around what meals we have planned. and the preparation necessary for those meals. I also have twin aunts who have been involved in catering in one facet or another for many years. Cooking is what we do!


With that being said, not all the recipes you find here are family recipes. If I do have a recipe from another source, I will cite that source. If I find a recipe that I like, but alter to my tastes/what I happen to have in my kitchen at the time, I will post both the original recipe and my updated recipe.


I do have all sorts of tips and tricks listed, so please feel free to browse through! If you do have any questions, I will do my best to answer. I may have to consult with my pantheon of other chefs, but I will get some sort of feedback to you!


I hope you enjoy as I share the good, the bad, the successes and the ghastly messes. Happy reading and happy cooking!


~Erin~

Cajun Chicken Stuffed with Cheese & Spinach

5:57 PM


Cajun+Chicken+Stuffed+with+Pepper+Jack+Cheese+&+Spinach.jpg
Now, I am re-naming this slightly because of how I make it. The original recipe specifies Pepper Jack, but my three year old won't touch Pepper Jack with a ten foot pole. So I have actually made this with Colby Jack  or Cheddar, and it still tastes divine! The spinach is in the middle and it is fantastic. My boy eats it, no problem. And as any other parents of young children know, getting them to eat any form of vegetable is a miracle in and of itself! 

So, here is the original recipe with a link for creating your own cajun spice if you don't have one already!

**If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs.  Also, try substituting some of your favorite vegetables in place of the spinach.  Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.  

Ingredients:
Serves 4


Preparation time: 15 minutes
Cooking time: 40 minutes


  • 1 lb boneless, skinless chicken breasts
  • 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
  • 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe
  • 1 tbsp breadcrumbs (I use Italian style)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lots of toothpicks 

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.  Season the chicken with salt and pepper. 

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl. 

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.  This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.  Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil.  Sprinkle the Cajun seasoning mixture evenly over all.  Make sure you get underneath, too.  Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.


Just as a side note, I use fresh spinach. I usually saute it with a little bit of butter, garlic powder, and onion powder. I have also use boneless, skinless chicken thighs instead of chicken breasts. They are easier to use as they pretty much have a space created from where the bone was to stuff the spinach mixture. This recipe is a definite win as it is super flexible to fit the tastes of your household. Give it a shot and let me know what you think!

Erin


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Chocolate Banana Oatmeal Muffins

8:16 AM

So this week I have a lot of overripe bananas sitting on my counter. I already made some banana oatmeal cookies and was considering making them again when I decided that I needed something chocolate. I am something of a choco-holic, it's in my genes (I have an uncle who is an orthopedic surgeon who has a drawer in his desk at work that is filled purely with chocolate contraband). I decided what better way to add chocolate, and in a semi-healthy way,  then adding to a muffin. Not sure if I can honestly call this breakfast food, but I'll take it! So here is the concoction I came up.

Chocolate Banana Oatmeal Muffins

1 1/3 c. Flour
1/3 c. Cocoa
1 c. Sugar
1 c. Oats
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 - 3/4 c. Chocolate Chips
1 egg
1/3 c. oil
1 c. mashed bananas
3/4 c. milk
1/2 tsp vanilla
1 tsp. cinnamon
1/2 tsp nutmeg

Preheat oven to 400 degrees (F). Mix all dry ingredients in a large bowl until well sifted. In a small bowl mix together egg, bananas, oil, milk, and vanilla. Add to dry mix. Stir well. Fold in chocolate chips. Spoon into prepared muffin pan (I recommend liners as these are soft muffins). Bake for 15-18 minutes.



Now, the chocolate chips are what really provide the sweetness to the muffin. The bread of the muffin isn't very sweet at all. If you are looking for an all around sweet muffin, add an extra 1/2 c. sugar to the mix. You can also substitute applesauce for the oil if you want to make it healthier. Just make sure you are using natural applesauce so you aren't adding more sugar.

Please let me know what you think! I would love what you like, what you added, and what you changed!


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No Olive Oil? No Problem

2:46 PM

Olive oil tends to be one of those things that you always think you have more than you do. If you don't have enough (or any at all), you can actually substitute good, ol' canola oil for your olive oil. Just keep in mind that the reverse of this does not hold true. If a recipe calls for canola oil, use canola oil. Olive oil has a very distinctive flavor and would alter the taste... probably not a flavor you would want in your baked goods!


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Hamburger Rice Casserole

3:05 AM

Ok! Week two in the blog... I tried to think of something exciting to put on here, but came up with convenience instead. This week is busier than normal as I am running a 5K tomorrow and have been prepping all week for a joint birthday party for my three-year-old and one-year-old (I will be posting more on that later).

So this week we have Hamburger Rice Casserole. This is a quick-prep recipe that is super easy to throw together, especially if you already have browned hamburger in the freezer that just needs thawing. This is a great recipe for kids, both of my kids eat this with no problem.


Yeah, I know it is not the best picture or much to look at, but it tastes great! It was the best I could do as we were all starving and my actual camera battery was dead.

Hamburger Rice Casserole

1 lbs. browned hamburger
3/4 c. rice
1 can Cream of Chicken (or equivalent amount homemade "cream of soup substitution")
1 can Cream of Celery (or equivalent amount homemade "cream of soup substitution")
1 to 1 1/2 cans of water
Grated Cheese

Preheat oven to 350 degrees (F). Grease 9x11 pan. Mix together hamburger, rice, soups, and water. Place in greased pan. Cover with tinfoil and bake 45 minutes (if you want less moisture, bake longer). Remove from oven and remove tinfoil. Sprinkle with grated cheese as desired, return to oven for 10 minutes (leave uncovered). Remove from oven. Serve with vegetable for well balanced meal (green beans, broccoli, or salad all go great).

Now as much as I like to do things 100% homemade, sometimes I just don't have the time which is why I threw the cans of soup up there. Do what you like, but know that it does work with both. If you are using the dry cream up soup substitution, you may want to add more water. The mix before baking should be thicker than watery soup (I hope that makes sense).

I hope you can enjoy this on a crazier day and it takes some of the stress out of dinner. Happy cooking and happy eating!

~Erin~


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White Chicken Chili

1:32 PM

I actually discovered this recipe from another blogger when I was on the hunt for some variety from all of the taco soup style chili recipes that are out there. This is one of my husband's favorites. I used this recipe at a Chili Cook Off last year, and it was gone within the first ten minutes!


*White Chili


 1 onion, chopped
2 cloves of garlic, peeled and minced1 T olive oil1 1/2 t garlic salt4 chicken breasts, cooked and diced (I prefer to shred my chicken and usually use 3 chicken breasts)2 cans northern white beans, rinsed and drained
2 small cans of diced green chiles
1 t cumin
1 t oregano
1 t salt
1/2 t white pepper (black pepper works just as well)
1 cup chicken broth
1 can of corn, drained

1 C sour cream
1/2 C heavy cream


Brown onions and fresh garlic in olive oil until clear then pour into a crock pot.  In the crock pot combine all ingredients except the sour cream and heavy cream.  Stir together then heat on low for 4-6 hours.  Right before serving add the creams and stir until heated through (they will curdle if you add them too early or cook them too long).  Serves 8.

 Now if you have the occasional "dur" moment like myself, than this might seem familiar. I was in the middle of putting ingredients in the crock pot when I realized I only had 1 can of beans (Rule One of Cooking: always check that you have the proper ingredients BEFORE you start cooking). I did however have a bag of dry northern beans on hand. I went ahead and mixed the rest of the ingredients in the crock pot and got it cooking. I did a quick cook of one pound of beans and then added it to the mix (quick cook takes about an hour and a half total from start to finish). Keep in mind that if you use quick-cooked dry bean, you will need to add an extra 1/3 c. or 2/3 c. broth as they will absorb more. It tasted great! The bean ratio was a little bit higher, but still fabulous! I hope this will warm you up during the cooler nights ahead!

 ~Erin~

 *Original recipe posted on http://fraserfields.blogspot.com/2010/11/soup-recipes.html 


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Mess? What Mess?

7:01 AM

After each cooking endeavor there is usually a slew of cups, spoons, bowls, etc. that have been used. Before you pick up the first measuring utensil or ingredient to cook, fill one side of your sink with hot, soapy water. You can then place each utensil or dish into the soapy water after you are finished with it. There may be some minimal wiping (think wet peanut butter), but you just made the majority of clean up a part of your "process".


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Alcohol Substitutions

9:12 PM

Need a substitute for wine in a dish? Here's a whole list:



Alcohol Substitutions
Alcoholic Ingredient
Description
Substitution
Amaretto
Italian almond-flavored liqueur
Almond extract.
Beer or Ale
Various types.
For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.
Brandy
Liquor made of distilled wine or fruit juice.
Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.
Calvados
Apple brandy
Apple juice concentrate or juice.
Chambord
Black raspberry liqueur
Raspberry juice, syrup or extract.
Champagne
Sparkling white wine.
Sparkling white grape juice, ginger ale, white wine.
Claret
Light red wine or Bordeaux.
Non-alcoholic wine, diluted currant or grape juice, cherry cider syrup.
Cognac
Aged, double-distilled wine or fermented fruit juice. Cognac is considered the finest brandy.
Other less expensive brandies may be substituted, as well as Scotch or whiskey, or use peach, apricot or pear juice.
Cointreau
French, orange-flavored liqueur.
Orange juice concentrate or regular orange juice that has been reduced (by boiling) to a thicker consistency.
Curacao
Liqueur made from bitter Seville oranges.
Orange juice frozen concentrate or reduced fresh orange juice.
Creme de Menthe
Thick and syrupy, sweetened mint liqueur. Comes both clear and green.
Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.
Framboise
French raspberry liqueur.
Raspberry juice or syrup. Depending upon the recipe, seedless raspberry jam may also be substituted.
Frangelico
Italian hazelnut liqueur.
Hazelnut or almond extract.
Galliano
Golden Italian anise liqueur.
Licorice extract.
Grand Marnier
French liqueur, orange-flavored.
Orange juice frozen concentrate or reduced fresh orange juice.
Grappa
Italian grape brandy.
Grape juice or reduced red wine.
Grenadine
Pomegranate syrup, sometimes alcoholic.
Pomegranate syrup or juice.
Hard Cider
Fermented, alcoholic cider.
Apple cider or juice.
Kahlua
Syrupy Mexican liqueur made with coffee and cocoa beans.
Strong coffee or espresso with a touch of cocoa powder.
Kirsch (Kirchwasser)
Colorless liqueur made of cherries.
Black cherry, raspberry, boysenberry, currant, or grape, juice or syrup, or cherry cider.
Red Burgundy
Dry French wine.
Non-alcoholic wine, red wine vinegar, grape juice.
Red wine
Sweet or dry wine.
Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.
Rum
Liquor distilled from molasses or sugar syrup.
For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.
Sake
Fermented rice drink.
Schnapps
Flavored, colorless liquor.
Use corresponding flavored extract such as peppermint, peach, etc.
Sherry
Fortified dessert wine, sweet or dry, some with a slightly nutty flavor.
Orange or pineapple juice.
Southern Comfort
Bourbon mixed with peach liqueur.
Peach nectar mixed with a little cider vinegar.
Tequila
Liquor made of the agave plant.
Cactus/agave nectar or juice.
Triple Sec
Orange-flavored liqueur.
Orange juice frozen concentrate or reduced fresh orange juice.
Vermouth
Wine-based drink infused with herbs. I may be sweet or dry.
For sweet vermouth, use non-alcoholic sweet wine, apple or grape juice or aged balsamic vinegar. For dry vermouth, use non-alcoholic white wine, white grape juice or white wine vinegar.
Whisky
Distilled liquor.
Bourbon, Scotch and whiskey may be used interchangably. Small amounts may be eliminated. Large amounts cannot be effectively substituted.
White Burgundy
Dry French wine.
Non-alcoholic wine, white grape juice diluted with white wine vinegar.
White wine
Sweet or dry wine.
Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tablespoon sugar plus 1/4 cup water.


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PMS Survival Cookies

8:46 PM

Now these cookies come to you courtesy of yours truly. I initially set out to create the greatest chocolate chip cookie known to mankind. Then I had a not-so-fun day and a mere chocolate chip cookie just wouldn't do. I thought why not make the perfect cookie for whatever ails ya! Hence, the PMS Survival Cookie was born. Not to over sell them, but these may just be the Best Cookies EVER! Then again, I am prejudiced as they are my brain child.


These fabulous chipper cookies are just a little bit of heaven on your taste buds. Try them out, see what you think, and please give me feed back! I would love to hear your thoughts.

PMS Survival Cookies

3/4 c. granulated sugar
1 c. brown sugar
1 c. butter
1 Tbsp. vanilla extract
2 tsp. coconut extract
2 Eggs
3 c. flour
3/4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1 c. semi-sweet chocolate chips
1 c. white chocolate chips
1 c. butterscotch chips
1 c. chopped pecans (optional)

Preheat oven to 350 degrees (F). Cream together butter and sugar. Add eggs, vanilla, and coconut. In a separate bowl combine flour, baking powder, salt, nutmeg, and cinnamon. Blend dry ingredients gently until well sifted. Add to cream mixture. Mix. Add in chips and pecans. On a greased cookie sheet, drop 1-inch cookie dough balls. Bake 10-12 minutes (or until lightly browned). Remove from oven, let cool.

Enjoy!

~Erin~


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Roux Clues

7:34 PM

If you have ever made a roux based sauce or gravy, you know there are usually some lumps that look... questionable. Rather than mixing the sauce to death to get those itty bitty chunks, poor the liquid into the serving dishing through a small colander. No more chunks!

P.S. Thanks, Grandma!


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Unstick a Lid

7:17 PM

Ever have a lid stick to a pot or pan? It is the most disconcerting thing ever! To get the lid to release, put the pot or pan back on a burner and turn the burner on low to medium heat. When the air inside becomes warm enough, the lid will release.

The Why: the reason the lid sticks in the first place is because as the air inside the pot or pan cooled it created a vacuum effect. By reheating the air inside, the air expands eventually breaking the seal!


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Newer Posts

Tuesday, June 11, 2013

Cajun Chicken Stuffed with Cheese & Spinach

Posted by Erin at 5:57 PM 0 comments

Cajun+Chicken+Stuffed+with+Pepper+Jack+Cheese+&+Spinach.jpg
Now, I am re-naming this slightly because of how I make it. The original recipe specifies Pepper Jack, but my three year old won't touch Pepper Jack with a ten foot pole. So I have actually made this with Colby Jack  or Cheddar, and it still tastes divine! The spinach is in the middle and it is fantastic. My boy eats it, no problem. And as any other parents of young children know, getting them to eat any form of vegetable is a miracle in and of itself! 

So, here is the original recipe with a link for creating your own cajun spice if you don't have one already!

**If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs.  Also, try substituting some of your favorite vegetables in place of the spinach.  Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.  

Ingredients:
Serves 4


Preparation time: 15 minutes
Cooking time: 40 minutes


  • 1 lb boneless, skinless chicken breasts
  • 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
  • 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe
  • 1 tbsp breadcrumbs (I use Italian style)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lots of toothpicks 

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.  Season the chicken with salt and pepper. 

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl. 

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.  This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.  Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil.  Sprinkle the Cajun seasoning mixture evenly over all.  Make sure you get underneath, too.  Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.


Just as a side note, I use fresh spinach. I usually saute it with a little bit of butter, garlic powder, and onion powder. I have also use boneless, skinless chicken thighs instead of chicken breasts. They are easier to use as they pretty much have a space created from where the bone was to stuff the spinach mixture. This recipe is a definite win as it is super flexible to fit the tastes of your household. Give it a shot and let me know what you think!

Erin

Wednesday, February 6, 2013

Chocolate Banana Oatmeal Muffins

Posted by Erin at 8:16 AM 0 comments
So this week I have a lot of overripe bananas sitting on my counter. I already made some banana oatmeal cookies and was considering making them again when I decided that I needed something chocolate. I am something of a choco-holic, it's in my genes (I have an uncle who is an orthopedic surgeon who has a drawer in his desk at work that is filled purely with chocolate contraband). I decided what better way to add chocolate, and in a semi-healthy way,  then adding to a muffin. Not sure if I can honestly call this breakfast food, but I'll take it! So here is the concoction I came up.

Chocolate Banana Oatmeal Muffins

1 1/3 c. Flour
1/3 c. Cocoa
1 c. Sugar
1 c. Oats
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 - 3/4 c. Chocolate Chips
1 egg
1/3 c. oil
1 c. mashed bananas
3/4 c. milk
1/2 tsp vanilla
1 tsp. cinnamon
1/2 tsp nutmeg

Preheat oven to 400 degrees (F). Mix all dry ingredients in a large bowl until well sifted. In a small bowl mix together egg, bananas, oil, milk, and vanilla. Add to dry mix. Stir well. Fold in chocolate chips. Spoon into prepared muffin pan (I recommend liners as these are soft muffins). Bake for 15-18 minutes.



Now, the chocolate chips are what really provide the sweetness to the muffin. The bread of the muffin isn't very sweet at all. If you are looking for an all around sweet muffin, add an extra 1/2 c. sugar to the mix. You can also substitute applesauce for the oil if you want to make it healthier. Just make sure you are using natural applesauce so you aren't adding more sugar.

Please let me know what you think! I would love what you like, what you added, and what you changed!

Wednesday, January 30, 2013

No Olive Oil? No Problem

Posted by Erin at 2:46 PM 0 comments
Olive oil tends to be one of those things that you always think you have more than you do. If you don't have enough (or any at all), you can actually substitute good, ol' canola oil for your olive oil. Just keep in mind that the reverse of this does not hold true. If a recipe calls for canola oil, use canola oil. Olive oil has a very distinctive flavor and would alter the taste... probably not a flavor you would want in your baked goods!

Friday, January 25, 2013

Hamburger Rice Casserole

Posted by Erin at 3:05 AM 0 comments
Ok! Week two in the blog... I tried to think of something exciting to put on here, but came up with convenience instead. This week is busier than normal as I am running a 5K tomorrow and have been prepping all week for a joint birthday party for my three-year-old and one-year-old (I will be posting more on that later).

So this week we have Hamburger Rice Casserole. This is a quick-prep recipe that is super easy to throw together, especially if you already have browned hamburger in the freezer that just needs thawing. This is a great recipe for kids, both of my kids eat this with no problem.


Yeah, I know it is not the best picture or much to look at, but it tastes great! It was the best I could do as we were all starving and my actual camera battery was dead.

Hamburger Rice Casserole

1 lbs. browned hamburger
3/4 c. rice
1 can Cream of Chicken (or equivalent amount homemade "cream of soup substitution")
1 can Cream of Celery (or equivalent amount homemade "cream of soup substitution")
1 to 1 1/2 cans of water
Grated Cheese

Preheat oven to 350 degrees (F). Grease 9x11 pan. Mix together hamburger, rice, soups, and water. Place in greased pan. Cover with tinfoil and bake 45 minutes (if you want less moisture, bake longer). Remove from oven and remove tinfoil. Sprinkle with grated cheese as desired, return to oven for 10 minutes (leave uncovered). Remove from oven. Serve with vegetable for well balanced meal (green beans, broccoli, or salad all go great).

Now as much as I like to do things 100% homemade, sometimes I just don't have the time which is why I threw the cans of soup up there. Do what you like, but know that it does work with both. If you are using the dry cream up soup substitution, you may want to add more water. The mix before baking should be thicker than watery soup (I hope that makes sense).

I hope you can enjoy this on a crazier day and it takes some of the stress out of dinner. Happy cooking and happy eating!

~Erin~

Saturday, January 19, 2013

White Chicken Chili

Posted by Erin at 1:32 PM 0 comments
I actually discovered this recipe from another blogger when I was on the hunt for some variety from all of the taco soup style chili recipes that are out there. This is one of my husband's favorites. I used this recipe at a Chili Cook Off last year, and it was gone within the first ten minutes!

*White Chili


 1 onion, chopped
2 cloves of garlic, peeled and minced1 T olive oil1 1/2 t garlic salt4 chicken breasts, cooked and diced (I prefer to shred my chicken and usually use 3 chicken breasts)2 cans northern white beans, rinsed and drained
2 small cans of diced green chiles
1 t cumin
1 t oregano
1 t salt
1/2 t white pepper (black pepper works just as well)
1 cup chicken broth
1 can of corn, drained

1 C sour cream
1/2 C heavy cream


Brown onions and fresh garlic in olive oil until clear then pour into a crock pot.  In the crock pot combine all ingredients except the sour cream and heavy cream.  Stir together then heat on low for 4-6 hours.  Right before serving add the creams and stir until heated through (they will curdle if you add them too early or cook them too long).  Serves 8.

 Now if you have the occasional "dur" moment like myself, than this might seem familiar. I was in the middle of putting ingredients in the crock pot when I realized I only had 1 can of beans (Rule One of Cooking: always check that you have the proper ingredients BEFORE you start cooking). I did however have a bag of dry northern beans on hand. I went ahead and mixed the rest of the ingredients in the crock pot and got it cooking. I did a quick cook of one pound of beans and then added it to the mix (quick cook takes about an hour and a half total from start to finish). Keep in mind that if you use quick-cooked dry bean, you will need to add an extra 1/3 c. or 2/3 c. broth as they will absorb more. It tasted great! The bean ratio was a little bit higher, but still fabulous! I hope this will warm you up during the cooler nights ahead!

 ~Erin~

 *Original recipe posted on http://fraserfields.blogspot.com/2010/11/soup-recipes.html 

Mess? What Mess?

Posted by Erin at 7:01 AM 0 comments
After each cooking endeavor there is usually a slew of cups, spoons, bowls, etc. that have been used. Before you pick up the first measuring utensil or ingredient to cook, fill one side of your sink with hot, soapy water. You can then place each utensil or dish into the soapy water after you are finished with it. There may be some minimal wiping (think wet peanut butter), but you just made the majority of clean up a part of your "process".

Friday, January 18, 2013

Alcohol Substitutions

Posted by Erin at 9:12 PM 0 comments
Need a substitute for wine in a dish? Here's a whole list:



Alcohol Substitutions
Alcoholic Ingredient
Description
Substitution
Amaretto
Italian almond-flavored liqueur
Almond extract.
Beer or Ale
Various types.
For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.
Brandy
Liquor made of distilled wine or fruit juice.
Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts.
Calvados
Apple brandy
Apple juice concentrate or juice.
Chambord
Black raspberry liqueur
Raspberry juice, syrup or extract.
Champagne
Sparkling white wine.
Sparkling white grape juice, ginger ale, white wine.
Claret
Light red wine or Bordeaux.
Non-alcoholic wine, diluted currant or grape juice, cherry cider syrup.
Cognac
Aged, double-distilled wine or fermented fruit juice. Cognac is considered the finest brandy.
Other less expensive brandies may be substituted, as well as Scotch or whiskey, or use peach, apricot or pear juice.
Cointreau
French, orange-flavored liqueur.
Orange juice concentrate or regular orange juice that has been reduced (by boiling) to a thicker consistency.
Curacao
Liqueur made from bitter Seville oranges.
Orange juice frozen concentrate or reduced fresh orange juice.
Creme de Menthe
Thick and syrupy, sweetened mint liqueur. Comes both clear and green.
Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.
Framboise
French raspberry liqueur.
Raspberry juice or syrup. Depending upon the recipe, seedless raspberry jam may also be substituted.
Frangelico
Italian hazelnut liqueur.
Hazelnut or almond extract.
Galliano
Golden Italian anise liqueur.
Licorice extract.
Grand Marnier
French liqueur, orange-flavored.
Orange juice frozen concentrate or reduced fresh orange juice.
Grappa
Italian grape brandy.
Grape juice or reduced red wine.
Grenadine
Pomegranate syrup, sometimes alcoholic.
Pomegranate syrup or juice.
Hard Cider
Fermented, alcoholic cider.
Apple cider or juice.
Kahlua
Syrupy Mexican liqueur made with coffee and cocoa beans.
Strong coffee or espresso with a touch of cocoa powder.
Kirsch (Kirchwasser)
Colorless liqueur made of cherries.
Black cherry, raspberry, boysenberry, currant, or grape, juice or syrup, or cherry cider.
Red Burgundy
Dry French wine.
Non-alcoholic wine, red wine vinegar, grape juice.
Red wine
Sweet or dry wine.
Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.
Rum
Liquor distilled from molasses or sugar syrup.
For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.
Sake
Fermented rice drink.
Schnapps
Flavored, colorless liquor.
Use corresponding flavored extract such as peppermint, peach, etc.
Sherry
Fortified dessert wine, sweet or dry, some with a slightly nutty flavor.
Orange or pineapple juice.
Southern Comfort
Bourbon mixed with peach liqueur.
Peach nectar mixed with a little cider vinegar.
Tequila
Liquor made of the agave plant.
Cactus/agave nectar or juice.
Triple Sec
Orange-flavored liqueur.
Orange juice frozen concentrate or reduced fresh orange juice.
Vermouth
Wine-based drink infused with herbs. I may be sweet or dry.
For sweet vermouth, use non-alcoholic sweet wine, apple or grape juice or aged balsamic vinegar. For dry vermouth, use non-alcoholic white wine, white grape juice or white wine vinegar.
Whisky
Distilled liquor.
Bourbon, Scotch and whiskey may be used interchangably. Small amounts may be eliminated. Large amounts cannot be effectively substituted.
White Burgundy
Dry French wine.
Non-alcoholic wine, white grape juice diluted with white wine vinegar.
White wine
Sweet or dry wine.
Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. For marinades, substitute 1/4 cup vinegar plus 1 Tablespoon sugar plus 1/4 cup water.

PMS Survival Cookies

Posted by Erin at 8:46 PM 0 comments
Now these cookies come to you courtesy of yours truly. I initially set out to create the greatest chocolate chip cookie known to mankind. Then I had a not-so-fun day and a mere chocolate chip cookie just wouldn't do. I thought why not make the perfect cookie for whatever ails ya! Hence, the PMS Survival Cookie was born. Not to over sell them, but these may just be the Best Cookies EVER! Then again, I am prejudiced as they are my brain child.


These fabulous chipper cookies are just a little bit of heaven on your taste buds. Try them out, see what you think, and please give me feed back! I would love to hear your thoughts.

PMS Survival Cookies

3/4 c. granulated sugar
1 c. brown sugar
1 c. butter
1 Tbsp. vanilla extract
2 tsp. coconut extract
2 Eggs
3 c. flour
3/4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1 c. semi-sweet chocolate chips
1 c. white chocolate chips
1 c. butterscotch chips
1 c. chopped pecans (optional)

Preheat oven to 350 degrees (F). Cream together butter and sugar. Add eggs, vanilla, and coconut. In a separate bowl combine flour, baking powder, salt, nutmeg, and cinnamon. Blend dry ingredients gently until well sifted. Add to cream mixture. Mix. Add in chips and pecans. On a greased cookie sheet, drop 1-inch cookie dough balls. Bake 10-12 minutes (or until lightly browned). Remove from oven, let cool.

Enjoy!

~Erin~

Roux Clues

Posted by Erin at 7:34 PM 0 comments
If you have ever made a roux based sauce or gravy, you know there are usually some lumps that look... questionable. Rather than mixing the sauce to death to get those itty bitty chunks, poor the liquid into the serving dishing through a small colander. No more chunks!

P.S. Thanks, Grandma!

Unstick a Lid

Posted by Erin at 7:17 PM 0 comments
Ever have a lid stick to a pot or pan? It is the most disconcerting thing ever! To get the lid to release, put the pot or pan back on a burner and turn the burner on low to medium heat. When the air inside becomes warm enough, the lid will release.

The Why: the reason the lid sticks in the first place is because as the air inside the pot or pan cooled it created a vacuum effect. By reheating the air inside, the air expands eventually breaking the seal!
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