Shanan's World

I is for: Buttercream Icing

Shanan — Tue, 02 Mar 2010 23:36:00 GMT

BUTTERCREAM ICING
Servings: approx 2 cups total
Total Time to Complete Recipe: 15 min
Active cook/prep time: 5 min
Inactive cook/prep time: 10 min

My mom is an amazing cake artist. One of the primary reasons I loved birthday's when growing up was for the cakes my mom would make. She'd take out a cake book, let us leaf thru and pick our favorite design. Then she'd whip it up as if everyone's mom did these things for birthdays. I knew it was a special thing just our family did, but I also didn't realize the amazingness of it until I was older. Now, whenever I see a cake, I think of my mom... and how she could have decorated the same cake so much better.

I'm also realizing that not only did I love the cakes my mom would decorate, but I loooved the icing. I didn't realize how much I missed it until...
A few years ago I was at my friend's house while she was decorating her little boys birthday cake. A little whiff of the icing caught my nose, and before I knew it, my finger was in her icing! (Woops!) It lit a fire of memories I hadn't thought of in years and moreover, it reminded me just how awesome real buttercream icing is (in comparison to the junk you get on store-made stuff). I swore from then on it would be a birthday staple in our home (or any other time I was making cupcakes or cake). I could just eat it out of the bowl.... yummmmmm.

TIPS & TRICKS

You really want to use a whisk attachment here rather than standard blender. I've made it both ways, and when I didn't use the whisk I wound up with a denser more difficult to spread icing (granted, still just as good and bowl-licking worthy tee hee).
I really like my frosting WHITE not off-white. So I use clear vanilla, which is easily found at any cake shop or specialty store with a good baking/cake decorating aisle.
High-ratio shortening is also available at your local cake shop or specialty store. I recommend high-ratio shortening (ie commercial grade) because over the last couple of years, the standard shortenings (that you buy in grocery stores) have changed their formula to be more marketing friendly (ie no-trans fat). This change to no-trans fat has changed the structural integrity of the unbaked products using shortening. In this case, the icing will not hold its shape as it once would have. So while you can use regular shortenings in this recipe, if you're out and about, I'd recommend a quick trip to your cake shop (and besides, how fun are cake shops?!?)
Meringue Powder can also be found at your local cake or specialty shop (I believe even our local Michael's Craft store stocks it).
The whipping time must be a minimum of 10 minutes. If you do it for less, don't come crying to me when your icing doesn't turn out right.

INGREDIENTS

    1 lb Powdered Sugar
    1/2 Cup High-Ratio Shortening
    2 - 3 Drops Butter Flavoring
    1/4 Cup Water
    1/4 tsp Vanilla
    1/4 tsp Almond Extract
    1 Tbs Meringue Powder
    Pinch of Salt

DIRECTIONS

Place all ingredients in large mixing bowl. Whisk on medium to medium-high speed for a minimum of ten minutes.

Recipe Origins: Provided by The Decorette Shop in Tigard, Oregon

H is for: Honey Lime Chicken Enchiladas

Shanan — Mon, 01 Mar 2010 08:07:00 GMT

HONEY LIME CHICKEN ENCHILADAS
Servings: 4
Total Time to Complete Recipe: 1 hr (+3 hr for marinade)
    Active cook/prep time: 25 min
    Inactive cook/prep time: 40 min (+3 hr marinade)

I inherited a bunch of random things when I got married: a huge box of matchbox cars, a 20lb metal waffle iron, more bike gear than I new existed this side of the solar system, and family ownership in some bees and of course their honey. (OK, they're not my bees by any means, and it wasn't until we were married 8+ years that I even knew they existed, but my in-laws apparently bought some bees - why not? - and have been the fortunate recipients of fresh honey every year for quite some time). So now that I get a few jars of fresh honey every year, I'm having fun finding new ways to use it up (before the next batch comes along).  Who doesn't love honey?

I saw this recipe sometime back on a blog I regularly follow. It was in the comments from someone I don't even know, but the title intrigued me, so I set it aside for later experimentation.  I happened to run across it this last week, and between needing to use up some honey and it being "H" week, I thought we'd give it a try.

We made it last Friday. And again (actually two batches) on Saturday. And then we had leftovers on Sunday. And then Garin took it to work on Monday.  And just sitting here thinking about it, I'd be totally fine if it were on the menu tonight (but it's not because I used all my chicken making it last week). So make it up. Enjoy. It's a scrumptious meal.

It's sweet savory, not the traditional salty spicy savory of Mexican-style food. Serve along side some white rice, good tortilla chips, and something fresh like sliced apples or pears.

TIPS & TRICKS

I'm usually one to use fresh-squeezed lime juice, but this recipe worked perfectly with bottled lime juice. Save the money and your energy.
Use as much (or as little) chili powder as you prefer. The amount I've listed gives great flavor, but isn't spicy. If you want some kick, then add more.
The final product has a fabulous sweet undertone. I've only made this with chicken, but I think pork would be fabulous as well.
When assembling enchiladas, I find an assembly line of prepared items works best. I've noted my preferred method in the directions below.
When placing stuffed enchiladas into the pan, make two wide rows of 5 - 6 enchiladas. They'll fit perfectly this way. (whereas if you try to lay them the length of the pan, you'll get one long row, and then you'll have to fit the other enchiladas along the sides).

INGREDIENTS

    1/3 Cup Honey
    1/4 Cup Lime Juice
    2+ tsp Chili Powder
    3 Large Cloves of Garlic, minced
    2 Lrg. Boneless Skinless Chicken Breasts
    1 14oz Can Green Enchilada Sauce
    3/4 Cup Heavy Cream
    10 - 12 Corn Tortillas
    Oil or non-stick cooking spray
    2 Cups Shredded Mexican Cheese blend (bagged)

DIRECTIONS

Pre-heat oven to 350 F. Grease a 9 x 13 baking pan and set aside.
In large bowl, whisk together honey, lime juice, garlic, and chili powder, ensuring honey is combined well with other ingredients. Slice each chicken breast (along the grain) into 5 or 6 thick strips. Add chicken pieces to marinade and soak in refrigerator for a minumum of 3 hours, stirring periodically to ensure all pieces are soaking well.
Remove chicken from marinade, set marinade aside for later use. Spray skillet/griddle with non-stick cooking spray, and pan-grill chicken until just cooked thru (but not overly browned or overly firm). Shred chicken with a fork or chop finely and add to a small bowl.
Stir together green enchilada sauce and heavy cream in a bowl. Pour half of the enchilada sauce mixture into the sprayed baking pan, ensuring sauce covers entire bottom surface of pan.
Set up assembly line: tortillas, skillet on oven, non-stick cooking spray surface for assembly, bowl of cheese, 1 Tbs measuring spoon, bowl of chicken, prepared baking pan.
Spray skillet with non-stick cooking spray and one at a time, warm one tortillas - approximately 30 seconds per side.
Using a 1 Tbs measuring spoon, scoop 2 Tbs chicken and 1 Tbs cheese along center of warmed tortilla. Roll up and place seam side down in prepared baking pan.
Pour chicken marinade into remaining enchilada sauce and cream mixture. Stir to combine and pour over enchiladas. Sprinkle with remaining cheese.
Bake uncovered for 35 - 40 minutes or until cooked thru and top cheese is melted.

Recipe Origins: from a fellow mommy on www.BabyCenter.com

H is for: Honey Butter

Shanan — Mon, 01 Mar 2010 07:31:00 GMT

HONEY BUTTER
Servings: approx 2 Cups of Honey Butter
Total Time to Complete Recipe: 10 min
Active cook/prep time: 10 min
Special Equipment Needed: Kitchenaid mixer or electric hand-mixer

I remember the first time I had honey butter. I was in Utah, at the ripe age of 12, and was eating scones (and if you've ever had a 'Utah Scone', you know that's another post & conversation all together). Once you've had amazing honey butter, you can never eat not-so-amazing honey butter. Hence, for the last umpteen years, I have used every imagineable ratio of honey and butter whipped together in my attempt to recreate the perfect honey butter. I have scoured recipes high and lo. I have searched the web. I have searched old cookbooks. I have asked every friend I know. And I've made some very edible honey butter. But this, by way of my friend Mailee, is it. This is what I've been searching and yearning and dreaming about for so many years. Mailee, I will love you forever. Who would have ever known the little added secret ingredient? Not I. Thank you. Thank you.

I love this on scones (preferrably Utah-style scones) and corn bread. What do you like honey butter on?

TIPS & TRICKS

Store in refrigerator.

INGREDIENTS

    2 Sticks Unsalted Butter, softened to room temperature
    1/2 Cup Honey
    1/2 Cup Marshmallow Creme

DIRECTIONS

Add all ingredients to a large bowl. Mix on high until evenly combined and whipped smooth.

Recipe Origins: Sweet Mailee

H is for: Ranch Hamburger

Shanan — Mon, 01 Mar 2010 06:58:00 GMT

RANCH-BURGER
Servings: 4
Total Time to Complete Recipe: 20 min
Active cook/prep time: 20 min

Do you ever look at the back of a packet, or the side of a spice jar, or under the label of some random item you've purchased, and there you find it - a couple random recipes you'd never attempt? I always look, wondering what I'll find. And one time, many years ago, I found something oh so fun. I love making hamburgers this way. Why didn't I ever think of it on my own? I mean... I've made a thousand hamburgers in my life it seems, but I've always thought in a "box" of sorts when it comes down to seasoning the meat. I play with the toppings plenty, but playing with the meat? Nah, not so much. So while most of you won't think this is anything fancy enough to blog about, I love it because with just one packet of seasoning, I get all the flavor I need with no desire to throw anything else in. Perfect burgers every time with literally seconds of prep work and no brain power required.

TIPS & TRICKS

Use your favorite cheddar - smoked, sharp, medium.
Don't forget that baking is another cooking option! Of course, having said that - I haven't done it myself but I know a number of friends who have. If you have, let us know how you did it and how it turned out!

INGREDIENTS

    1 lb Ground Hamburger
    1 1oz Packet Ranch Dressing Seasoning (Dry)
    1 Cup Shredded Cheese (see Tips & Tricks)
    4 Hamburger Buns
    Toppings (optional): Mayonnaise, Ketchup, Mustard, BBQ Sauce, Lettuce, Tomato,
                                        Sliced Cheese, Avacado, Sliced Onion, Sliced Pickles, Bacon

DIRECTIONS

In a small bowl, combine hamburger, ranch packet, and cheese.
Split hamburger into four even parts, form into burgers, and grill on greased grill/skillet until desired doneness.
Serve on Hamburger buns with your favorite toppings.

Recipe Origins: Packet of Hidden Valley Ranch Dressing (dry)

G is for: Grilled Tuscan Sandwich

Shanan — Sat, 20 Feb 2010 08:21:00 GMT

GRILLED TUSCAN SANDWICH
Servings: 4
Total Time to Complete Recipe: 35 min
Active cook/prep time: 35 min
Special Equipment Needed: Panini grill, heavy skillet, or similar

Many years ago, when making my absolutely-hands-down-favorite Roasted Butternut Squash Soup, I had an itch to add to the meal by adding a nice grilled sandwich. I searched high and lo and in my searching stumbled across the recipe that inspired this. So easy and simple, yet things being done I'd never thought of before (pesto flavored mayo) that add such a punch to this amazing grilled sandwich. It is very quick to throw together (minus having to grill the chicken yourself if you didn't buy it pre-grilled) and it is very impressive for others who think you're super special by putting it all together (to which you modestly say, "Oh no, it's nothing really").

It's quite a filling sanwich. Half a piece and a handful of kettle chips tops it off just right. Enjoy!

TIPS & TRICKS

Please use mayo and not Miracle Whip or other substitutes. Please. I beg you. Don't think about calories.
Can I ask please again, that you try really hard to use fresh/soft mozzarella and not the hard balls? I think both have their place in recipes, and in this one - you want a fresh soft ball that melts oozy gooey easy.
For your chicken, you can grill it yourself (I grill it on the stove top with a little salt and pepper), or you can buy it pre-grilled and sliced (usually in the produce or lunch-meat section of your grocer), or you could probably even use a high-quality oven roasted (thick cut) chicken from the deli counter.
I like to prep all ingredients and have them out prior to starting. Otherwise your just back tracking in the kitchen and taking a lot longer to make this than needed.
You could use a number of methods to grill this sandwich, including an outdoor grill. I have an indoor panini style grill, so I use that, but really you could use anything.

INGREDIENTS

    1/2 Cup Mayonnaise
    2 Tbs Pesto
    8 Large Slices of Round Italian or Sourdough Bread, or Ciabatta bread split lengthwise
    Softened Butter or Olive Oil for grilling
    2 Chicken Breasts, grilled and sliced thin on the grain
    1/4 Cup Canned Artichoke Hearts, chopped
    1/4 Cup Sundried Tomatoes (packed in oil), sliced
    4 Slices of Fresh Mozzarella

DIRECTIONS

In a small bowl, stir together mayonnaise and pesto.
Spread pesto-mayo mixture onto up-side of each piece of bread.
Then on four of the pieces, layer a thin layer of each (in order): chicken, artichoke hearts, sundried tomatoes, and mozarella.
Place remaining four pieces of bread, pesto-mayo side down, on the sandwiches.
Brush outter (plain) sides of bread with butter or olive oil, and grill over medium heat until golden. Flip (carefully) and grill until other side is golden, pressing down to slightly flatten sandwich and help cheese melt things together.

G is for: Cheesy Grits

Shanan — Sat, 20 Feb 2010 07:31:00 GMT

CHEESY GRITS
Servings: 6 - 8 generous sides
Total Time to Complete Recipe: 1 hr
    Active cook/prep time: 20 min
    Inactive cook/prep time: 40 min

So I must admit, I've never had grits before. I've heard many (unflattering) things about them, and perhaps that's why I've never had them (not to mention they're not the easiest things to find when living in the Northwest). But I've always been curious as it seems there is a great divide in the general population: half the world loves them, and the other half... doesn't. I assumed I'd be in the latter group, and thus was intrigued - almost challenged - by this dish. I spent weeks researching for a recipe that peeked my interest. I scoured cookbooks, recipe websites, and even consulted with some unknowns on the mommy-blog I frequently visit. I wasn't a big fan of any preparation style suggested until I stumbled upon this one. And I loved it.  It is delicious, although not friendly to the lady-hips. It is not your traditional grits, in that it's baked in addition to being cooked on the stove. Once again, I've dabbled in Southern cooking and am sure some true Southerners will put me in my place, but I think it's pretty darn good so.... oh well.

I served it up with some grilled chicken sausages and green veggies. It was a very substantial and filling meal.

TIPS & TRICKS

I used yellow grits, but I'm sure white would work just fine too.

INGREDIENTS

    3 Cups Chicken Stock/Broth
    1/2 tsp Salt
    1/8 tsp Pepper
    1/8 tsp Garlic Powder
    1 Cup Grits
    8 oz Cheddar, shredded
    1/4 Cup Milk
    1/4 Cup Butter
    2 Eggs, lightly beaten
    2 oz Sharp White Cheddar, shredded

DIRECTIONS

Preheat oven to 350 F. Grease small or medium-sized casserole dish and set aside.
Add stock, salt, pepper and garlic powder to a medium sized stock pot and bring to a boil.
Lower to a simmer, add grits, and stir periodically until thickened - approx 6 - 8 minutes.
Add 8 oz cheddar and milk and stir until cheese is melted and evenly combined. Remove from heat and stir in butter.
Reserve 1+ cup of gritz in small bowl and let cool for 5 minutes.
Add beaten eggs to small bowl of reserved grits and stir until egg is incorporated into gritz.
Pour egg/gritz mixture back into main pot of gritz. Stir until well combined.
Pour grits into greased pan and sprinkle White Cheddar on top.
Bake at 350 F for approx 40 minutes or until set.

Recipe Origins: adapted from recipe by Paula Dean

F is for: Fire & Ice Pickles

Shanan — Sat, 20 Feb 2010 06:56:00 GMT

FIRE & ICE PICKLES
Servings: A whole lot of pickles
Total Time to Complete Recipe: 3 days
    Active cook/prep time: 15 min
    Inactive cook/prep time: 3 days
Special Equipment Needed: Large covered bowl/pan

After a week of Failing F's, I knew of one secret recipe that would not disappoint - Fire & Ice Pickles (sorry, I had to get just one more "F" in!).

I love pickles. But these are better. My dear friend Leisa introduced these to me years ago... and although I can't remember exactly when she did, I do remember how immediately addicted I was to this little snack (not to mention there is absolutely NO guilt in eating pickles.  Pickles are negative calories, aren't they?). The name of these pickles sums it up: they're the perfect juxtaposition of sugary sweet and spicy hot. But not so hot you need a glass of water. Just hot enough (and good enough) that you need another bowl full. The only downside to these? That I'll forever be indebt to Leisa for introducing me to them. Thank you Leisa.

TIPS & TRICKS

Although this calls for dill pickles, the end result has very little dill taste... if any. In fact, I was surprised the recipe called for dill pickles at all.
If you can't find crunchy dills, you can use any basic dill instead. I used a basic dill because I was at a discount grocery store and they were half the price of the crunchy dills. Yes. I can be cheap.
I used Tapatio Hot Sauce (as recommended by Leisa), but you could use any hot sauce you preferred.
Also per Leisa's recommendation, I used my crockpot to store the pickles on the counter during the soaking time. It was the perfect size and had a lid. Worked well.

INGREDIENTS

    2    48oz Jars Crunchy Dill Pickles
    4    Cups Sugar
    2    Tbs Hot Sauce
    1.5 Tbs Red Pepper Flakes

DIRECTIONS

Drain and slice all pickles and place in large bowl.
Stir in sugar, hot sauce and red pepper flakes.
Cover and keep on counter for 3 days, stirring a couple times a day.
Keep finished pickles in refrigerator.

Recipe Origins: Lovely Leisa

CONTEST WINNER!

Shanan — Tue, 16 Feb 2010 21:56:00 GMT

Congratulations to WrayLynn from Missouri! Her name was randomly selected from those who entered in last week's Giveaway. She will be receiving the MIU 13-piece measuring cup set.

Thank you to all who entered. And check back often - we'll be doing giveaways more and more! By subscribing to this blog (enter your email in the left column), you'll receive email updates of my entries. In the meantime, keep visiting Shef Shanan for your recipe needs.

And as always, whether it's our recipes you love, or a recipe you'd like to share - we love hearing from you!

F is for: Fried Rice

Shanan — Sun, 14 Feb 2010 19:54:00 GMT

FRIED RICE
Servings: 6 - 8
Total Time to Complete Recipe: 45 min
Active cook/prep time: 25 min
Inactive cook/prep time: 20 min
Special Equipment Needed: Large skillet or wok

I grew up in the Northwest - an area heavily influenced by the immigrants that traveled across the ocean from the West. Thankfully, this means many of our foods have a strong Pan-Asian influence. And whether or not they're anything close to the real thing (which first hand many of usk now they're not), I have a strong desire for anything that can be called (an American version of) Thai, Chinese, or Japanese.... yummmmmm.

Fried rice is a staple at pretty much any Chinese restaurant. Sometimes it's good stuff, and other times it's an oily mess with very little flavor and who-knows-what mixed in. A few years back I started making this version and was surprised at how unpretentious it was... because it's sure always seemed pretentious. And I really loved how I could control exactly how much (or how little) oil I put in, and the freshness of the veggies. It's also nice to be able to throw in whatever meat(s) and vegetable(s) you have on hand, and make it your own special combination. It is SO much healthier than restaurant versions and SO much tastier if you ask me... or Garin....or the kids... or our friends (although they may just be trying to be nice).

Make this a full meal and serve it up with Chinese Chicken.

TIPS & TRICKS

This calls for peas, but you could add frozen corn, carrots - you name it. I personally really like to add the frozen peas/carrot combo.
If your rice is not COLD, this will fail and be a big pile of mush. It will also be a big pile of mush if you add too much water when initially cooking your rice. Follow the rice package directions, make it right, and make it ahead of time so that it can be perfectly chilled for making this dish.
Oil: the measurement is to be adjusted to your own preference, and based on how many veggies and meats you've added to the pot. There's so much room expand this recipe, that you'll need to adjust the oil. Start out with 2 Tbs of oil. When you add the rice, you'll know if you need more. You can drizzle more in the bottom of the pan at that time if needed.

INGREDIENTS

    2 Eggs, lightly whisked
    1 Tbs Vegetable Oil
    1 tsp Salt
    4 Tbs Vegetable Oil (see Tips & Tricks)
    2 Stalks Green Onions, chopped
    4+ Cups, COLD Cooked Rice
    1/2 Cup Frozen Peas, thawed
    1/4 Cup Canned Bamboo, diced
    1/4 Cup Diced Ham and/or
    1/2 Cup Diced Cooked Chicken and/or
    1/2 Cup Diced Chinese BBQ Pork
    2 Tbs Soy Sauce

DIRECTIONS

Heat 1 Tbs oil in large skillet or wok. Add egg and salt. Scramble, remove from pan, and set aside.
In same pan, heat remaining oil and saute green onions for 2 minutes.
Crumble cold rice (so that no lumps exist) into the green onions, and stir until combined well with oil and green onion.
Add in peas, bamboo, ham and/or chicken and/or pork. Stir well to combine evenly.
Drizzle soy sauce over rice mixture, then stir softly to distribute soy sauce throughout. Salt and pepper to taste.
Serve warm.

Recipe Origins: adapted from recipe found on www.epicurious.com

F is for: FAILURE

Shanan — Sat, 13 Feb 2010 22:49:00 GMT

No, I haven't been slacking this week. I've been FAILING. Yup. F is for Failing. All my F recipes (all but one thus far), have failed miserably. So bad that they didn't even get taste tested by anyone but me... I wasn't going to subject my family and friends to such cruelty.

So... stay tuned. There will be one F... and I'll post it at some point soon.

On another note: Don't forget!! Just one more day (not even that!!) of the contest & giveaway! Don't forget to comment on the actual GIVEAWAY post by midnight tonight (Saturday, February 13th, 2010) to be eligible! (Go to Giveaway post for complete details).

GIVEAWAY!!

Shanan — Sat, 06 Feb 2010 18:16:00 GMT

!! CONTEST & GIVEAWAY !!

What can you win? A very fun MIU 13-piece measuring set that includes your basic measurements, plus a bunch of fun ones you don't often see (2/3 Cup, 3/4 Cup and even an egg separator!).

This is the first of many contests & giveaways. I will be trying to do them every couple of months, so keep checking back often!

RULES:
How do you win it?

Comment to this post with your favorite Shef Shanan recipe! That's it! The winner will be selected at random and posted on Sunday, February 14th (Valentines), 2010. Good luck! And happy cooking!!

ADDITIONAL RULES:
Entries must be entered by midnight (12:00 AM PST) on Sunday, February 14th 2010. Only one entry per person permitted.
Winner will be notified via email on Sunday, February 14th, 2010 & will be posted online. Gift will be mailed 2-day Priority Mail within 24 hrs of winner confirming mailing address.

E is for: the Eggs in Mini Frittatas

Shanan — Sat, 06 Feb 2010 17:38:00 GMT

MINI FRITTATAS
Servings: 18 - 10 muffin-sized frittatas
Total Time to Complete Recipe: 35 min
Active cook/prep time: 10 min
Inactive cook/prep time: 20 - 25 min
Special Equipment Needed: Muffin pan

For some odd reason, you say "Frittata" and people are 1 - if making them, freaking out; or 2 - if eating them, very impressed. Both of these are silly reactions yet it's what we all, including myself, do. At least I use to... then I took a look at Frittatas a couple years ago and realized - it's just baked scrambled eggs. Easier than a quiche, easier than an omelet, about as easy as scrambled eggs - yet with a fancy name and thus the impending reactions when someone hears it's on the menu. I LOVE frittatas. And these are particularly great because you could eat them with your hands if you wanted (who doesn't like to eat with their hands?), they are very fast to assemble and bake (20 minutes!), and of course you could pop them like donut-holes. (OK, they're not donuts or even close, but you get what I mean).

These will impress guests (even your kids!) and they're absolutely delicious. Best of all, they can be made with pretty much anything on hand and they'll turn out great. Enjoy!

TIPS & TRICKS

This is a great recipe for adaptation. If you have ham on hand instead of procuitto, go for it. If you've got cheddar on hand instead of parmesan, perfect! If you have chives instead of parsley - perfect. The possibilities are endless. Bacon, pancetta, ham, turkey, cheddar, gouda, just think of your favorite omelet and make it frittata style instead!
- (If using bacon or pancetta, cook in skillet, drain on paper towels, and crumble before adding to egg mixture).
I used Heavy Cream b/c other than that, all I had was non-fat milk. I probably should have mixed a little of each to get a light yet rich milk, but I just poured in the cream. Use whatever you have on hand and I'm sure it'd work fine.
Can be rewarmed next day for breakfast.
Can make even smaller mini's by using a tart-size muffin pan instead of the standard cupcake pan. If doing this, cut cooking time down to 10 - 12 minutes.

INGREDIENTS

    8 Large Eggs
    1/2 Cup Milk or Cream
    1/4 tsp Salt
    1/2 tsp Pepper
    4 - 6 oz Procuitto or thin sliced ham, chopped
    1/3 Cup Grated or Shredded Parmesan
    2 Tbs Chopped Italian/Flat Leaf Parsley

DIRECTIONS

Pre-heat oven to 375 F. Spray muffin pan with non-stick spray and set aside.
In a large bowl, whisk together eggs, milk/cream, salt and pepper until well combined and eggs are no longer seperated.
Stir in chopped procuitto or ham, parmesan, and parsley.
Using a 1/3 cup measuring cup, scoop egg mixture into prepared muffin cups. Cups should be mostly full.
Bake at 375 F for 20 - 25 minutes or until puffed and set in center.
Serve immediately.

Recipe Origins: adapted from recipe by Giada De Laurentiis

E is for: Chocolate Éclairs

Shanan — Fri, 05 Feb 2010 19:02:00 GMT

CHOCOLATE ÉCLAIRS
Servings: 16 Éclairs
Total Time to Complete Recipe: 1 hour 15 min
Active cook/prep time: 40 min
Inactive cook/prep time: 35 min
Special Equipment Needed: Cookie Sheet, Wooden Spoon/Spatula, Frosting Tube/Large Zip Lock

I wa s sooo excited for the letter "E" because of these Éclairs. I first made them as a teenager for my girl-ask-guy dances. We didn't have a lot of money and did make-at-home dinners, so on many occassions, this was our fancy little dessert. Since then, I think of this as a romantic little treat. A dessert that says I Love You. And with Valentine's Day just next week, what better a recipe to post!

These, as most my recipes I'd argue, are very simple to make. If I can make them with five kids under the age of four running around (and two great mommy friends thank goodness!), then you can make them too.

TIPS & TRICKS

Salt: If using Salted Butter, do not add salt to the recipe. If using Unsalted Butter, add 1/8 tsp of salt to water/butter boil.
Eggs must be added ONE AT A TIME. Just one. Just one at a time. Please.
Like any egg-puffing baked item, ensure your oven is at the pre-set temperature before putting in the dough. If it is not perfectly hot when the éclair go in, they will not raise correctly.
When removing eggy-center, don't overkill or you'll make the pastry so thin that you're filling will seep out. Just pull enough out that you have a more hollow center for filling, and other than that, the rest of it will be just fine.
Cooked but unfilled pastry shells can be frozen for future use.

INGREDIENTS

    1/2 Cup Butter (not margarine)
    1 Cup Water + 1/8 tsp Salt (see Tips & Tricks)
    1 Cup Flour
    4 Eggs
    Chocolate Pudding/Mousse/Flavored Whip Cream
    Chocolate (for Drizzling; see Tips & Tricks)
    Powder Sugar (for topping)

DIRECTIONS

Pre-heat oven to 400 F.
In a small or medium sauce pan, combine water and butter. Bring to a boil and add cup of flour all at once. Stir quickly to combine/until is holding together and round-like when stirring.
Remove from heat and let rest for 10 minutes.
Add eggs, one at a time, by stirring in with wooden spoon/spatula.
Put dough into frosting bag with large open end (or large round tip) or a large zip lock with end snipped off.
Pipe in 4 - 5 inch strips on a greased cookie sheet. Leave a minimum of 2 inches between each piping.
Bake in 400 F pre-heated oven for 30 - 35 minutes. Pastry will be puffed, golden and crisp/hard to touch. Cool on a wire rack for 10 minutes.
While pastry is cooking, assemble filling per package instructions (pudding/mousse/flavored whip cream).
When pastries are cooled, slice tops off and pull eggy-center out with fingers or spoon. (see Tips & Tricks)
Fill with preferred filling, put pastry tops back on, and drizzle with melted chocolate and dust with powdered sugar if desired.

Recipe Origins: My very old red & white checkered Better Homes & Garden cookbook.

E is for: Easy Chicken Enchiladas

Shanan — Fri, 05 Feb 2010 18:24:00 GMT

EASY CHICKEN ENCHILADAS
Servings: 8
Total Time to Complete Recipe: 1 hour
Active cook/prep time: 30 min
Inactive cook/prep time: 30 min
Special Equipment Needed: 9 x 13 pan

I should almost call this Mormon Enchiladas because I think almost every Mormon has this recipe, and every one else who I share it with thinks I'm amazing to have it. I have to laugh! It couldn't be easier and the kids scarf it down with it's mild (yet oh so wonderful!) level of spices. I try hard not to have too many recipes that call for a can of soup in the ingredients, but I just can't get away from this one. It's a very flavorful dish and has become an easy go-to staple in our home, although if you're looking for more traditional Mexican flavor versus good comfort food with a Mexican flare, I'd recommend the Sour Cream Enchiladas.
Serve this with a side of Mexican Rice or just chips and guac. And even better? Assemble it and freeze it until you're ready for cooking another day.

TIPS & TRICKS

You can use mild or hot canned green chilis. Just depends if you want to kick it up a little or not. I usually use just mild, but that's because I'm feeding little toddlers.
There are times that for some odd reason, I can't fit this all into one pan and I have to overflow into an 8x8 one as well. If this happens to you, no worries. Just freeze it and have more for another time!

INGREDIENTS

    2 Boneless Skinless Chicken Breasts
    1 Cup Sour Cream
    1 Can Cream of Chicken Soup
    1 4oz Can Chopped Green Chilis, undrained
    1/2 Yellow Onion or 1 Bunch Green Onions, Chopped
    1 1/2 Cup Shredded Montery Jack or Mozarella Cheese
    2 Tbs Milk
    12 Large Flour Tortillas

DIRECTIONS

Pre-heat oven to 350 F. Grease 9 x 13 baking pan and set aside.
In a medium sauce pan, boil chicken breasts in water until cooked through. Dice cooked chicken and set aside.
While chicken is cooking, stir together sour cream, cream of chicken soup, green chilis, onion, and 1 Cup of cheese in a large bowl. Reserve 1 cup mixture in smaller bowl, stir in milk, and set aside.
Stir diced chicken in with mixture in large bowl.
Place a scant 1/4 cup of chicken mixture in each tortilla, then roll up and place seam-side-down in greased pan.
Pour reserved sauce mixture over enchiladas and top with remaining 1/2 cup of cheese.
Bake, uncovered, for 35 minutes. Broil just a minute if toasted cheese top is desired.

E is for: Sour Cream Enchiladas

Shanan — Fri, 05 Feb 2010 17:30:00 GMT

SOUR CREAM ENCHILADAS
Servings: 8 - 10
Total Time to Complete Recipe: 1 hour
Active cook/prep time: 30 min
Inactive cook/prep time: 30 min
Special Equipment Needed: 9 x 13 glass/metal pan, food processor or blender

I have never been a fan of the red sauce enchiladas. The style of spice just doesn't do it for me, so I'm always looking for a replacement to this traditional Mexican comfort food. Who Song & Larry's in Vancouver, WA has the best Sour Cream Enchilada I have ever had. (Almost everything they have is the best I've ever had when talking about Mexican Food and a great atmosphere).

I've got a Cream-of... recipe for chicken enchiladas that is a favorite at our house, but this time I was trying to put together more of a traditional Sour Cream Enchilada. This is definately it and is just as easy. It's got a great kick, yet the perfect smoothness from the cheese and sour cream. And who doesn't like cilantro - it has a great cilantro base to the cream sauce (What? You don't like cilantro? This is not the recipe for you). And depending on your tastes, you can easily adjust the heat to your liking. My picky husband raved about this dish and ate leftovers for days. And of course to note - it freezes well.

Enjoy! And let me know how you like it!

TIPS & TRICKS

The Jalapeño salsa - use as little or as much as you like depending on tastes. I think the amount I've suggested gives the dish a mild to medium amount of heat, whereas if you wanted it hotter you could easily add more. And if you're like me - you're wondering where on earth this salsa is at the grocery store? If you've ever purchased the little cans of Salsa Verde in the Mexican Food aisle (pretty standard item in most grocery stores), this should be right next to it.
The 2 chicken breasts may seem like not enough, but it is. I boiled extra assuming I would need it and nope. I now have extra boiled chicken in the freezer for some random future use.
The cheese is definately up to personal preference. You could use montery jack, white cheddar, regular cheddar, or even a standard crumbled Mexican Cojita (yummmmm).

INGREDIENTS

    2 Boneless Skinless Chicken Breasts
    1 Bunch of Cilantro, stems chopped off
    1 Heaping Cup of Sour Cream
    2 7oz Cans Jalapeño Salsa
    2 7oz Cans Salsa Verde (Canned Green Salsa)
    1 Onion, Chopped
    12 Tortillas
    2+ Cups Shredded Cheese (see Tips & Tricks)

DIRECTIONS

Pre-heat oven to 350 F. Grease 9 x 13 baking pan and set aside.
In a medium sauce pan, boil chicken breasts in water until cooked through. Shred with forks and set aside.
While chicken is cooking, combine cilantro, sour cream, 1 and a half cans of jalapeño salsa, and half of one can of the salsa verde. Blend until creamed well. If more heat is needed, blend remaining half a can of jalapeño salsa into sauce.
In large bowl, stir together shredded chicken, chopped onion, and the remaining one and a half cans of salsa verde.
In greased pan, add enough sour cream mixture to barely cover the bottom of pan.
Place two heaping tablespoons of chicken mixture in each tortilla, a tablespoon of cheese, then roll up and place seam-side-down in pan.
Pour remaining sour cream mixture over enchiladas and top with remaining cheese.
Bake, cover with foil, for 20 minutes. Remove foil, and bake an additional 10 minutes.

Recipe Origins: adapted from recipe on www.allrecipes.com

I love my kids more than Recipes

Shanan — Mon, 01 Feb 2010 05:53:00 GMT

Garin made me say it.

No really. I do love my kids more than recipes and cooking and all that kitchen stuff. They're the sweetest things in the world. I mean look at them! Angels! Never do anything wrong! (don't they just look like they're planning something?)

D is for: Dutch Baby

Shanan — Sun, 31 Jan 2010 22:41:00 GMT

DUTCH BABY (aka Crazy Eggs)
Servings: 2 - 4
Total Time to Complete Recipe: 25 min
Active cook/prep time: 5 min
Inactive cook/prep time: 25 min
Special Equipment Needed: 9 x 13 glass/metal pan

One of Garin's best friends, Nate, is crazy. Not in a bad way, but yes - he is completely crazy. Of course we love him dearly and his sweet family means the world to us. But they are all crazy. Perhaps that's why we love them so much? We've been able to visit Nate & his family a few times over the last so many years, and each time - without fail - he cooks us up some Crazy Eggs for breakfast. I'd never heard of Crazy Eggs before, and when I saw them... I knew I'd never seen them before. And when I ate them, yummmmm... I'd never had them before but I was convinced I must have them again.

Sometime after the Crazy Egg experience, I visited an iconic breakfast restaurant in Portland called The Original Pancake House. They have one of the largest breakfast inspired menus I've ever seen. (And it's all amazing). One particular dish caught my eye - the Dutch Baby. So I ordered it. Lo-and-behold - they brought out to me none other than Nate's Crazy Eggs! What?? Someone other than Garin's crazy friend knew about Crazy Eggs? And they call them Dutch Babies? Apparently everyone knew of these (except for me). They can even be referred to as German Pancakes, another very common name. I'm still a fan of Crazy Eggs... and I think in our home that's what we'll continue to call them, but for readers sanity (and for online searching assistance), I figure using a standard name such as the Dutch Baby makes a whole lot more sense.

And regardless of what you call them, they're delicious. Traditionally, a squeeze of lemon and a generous dusting of powdered sugar is all you need on this dish. But we even like to eat them with fresh home-made jam, a good syrup, or even a sprinkle of some cinnamon and sugar. The best part about these eggs? Watch them the last ten minutes of cooking! You're kids will squeal! Like a souffle, it'll puff up huge and is quite the show for the interested tykes.

TIPS & TRICKS

Just follow the recipe. I can't tell you how many fancy other Dutch Baby recipes I tried until I got ahold of this version. Worked like a charm and per Garin, will now be our regular Sunday morning staple.
I used chilled eggs & milk, but I think next time I'll experiment with room temperature eggs & milk. The less distance the batter has to go to get warm, the better it'll react. So, we'll see how much bigger I can get this "baby" next time!
This is the basic recipe, but feel free to improvise with flavors: add some sugar and cinnamon, or some nutmeg! Yumm!
Oven MUST be at 420 before putting in eggs. If you put the eggs in before the oven has warmed up, they will not rise correctly.
When melting butter in oven, make sure it's melted - but not browned. Just keep an eye on it that you don't burn it before adding the batter. (No! I've never done that!! Don't even suggest it!)
Do NOT (DO NOT) open oven to check on eggs. They will deflate. This is your first warning.

INGREDIENTS

    3 Tbs Butter
    6 eggs
    1 Cup Milk
    1 Cup Flour
    1 tsp Salt
    1 tsp Vanilla

DIRECTIONS

Preheat oven to 425 F and place rack just below middle of oven (and ensure no additional racks are above your cooking rack).
Place butter in 9 x 13 glass/metal pan. Put pan in pre-heating oven until butter is melted and pan is hot.
In a large bowl, whisk together remaining ingredients until smooth (and flour no longer has lumps).
Pour batter into heated pan with butter and place immediately in pre-heated oven.
Bake for 20 minutes. DO NOT OPEN TO CHECK ON PROGRESS. (This is your second warning)
Serve immediately with favorite pancake condiments.

Recipe Origins: adapted from Crazy N8

D is for: Dirty Rice

Shanan — Sun, 31 Jan 2010 21:50:00 GMT

DIRTY RICE (Northwest Style)
Servings: 4 - 6 main courses; 6 - 8 side dishes
Total Time to Complete Recipe: 30 min
Active cook/prep time: 30 min
Special Equipment Needed:

I was first introduced to Dirty Rice when traveling frequently to New Orleans. If memory serves me right, many old dishes of the historical Deep South were dishes made with easily available and very inexpensive ingredients. I would assume Dirty Rice fits right in with that theory. It is traditionally a cajun meal made with gizzards & gibblets, the "holey trinity" (onion, celery, bell pepper), and white rice. The name is from the finished product - the gizzards & gibblets would crumble down, leaving a gritty dark "dirty" look to the rice.

That being said, no matter how good traditional Southern-style Dirty Rice is, I cannot cannot get myself to purchase and use gizzards and/or gibblets. I'm sorry. I've had Dirty Rice in Louisiana and it's delicious. But I just can't get myself to make it that way in my home. So, this recipe is a take on Dirty-Rice from a girl who grew up in the Northwest. I use sausage instead of gibblets and I didn't even put in onion, celery or bell peppers (gasp!!). It didn't come out as "dirty" looking as the real stuff, but in a new way was just as amazing. This was gobbled up by my husband and both my (very overly picky) kiddos. It is surprisingly tasty and super easy. You can modify the recipe very easily (I'll add suggestions in the Tips & Tricks below) - you can make it healthy and mild, or super unhealthy and spicey!

Now, I know that anyone from the South who has had Dirty Rice is going to find this rec ipe and slaughter my name for even calling this Dirty Rice... I even thought of calling it Dingy Rice, but didn't think that made it sound any better. I admit faster than anyone that this isn't your standard dirty rice, but it's great nonetheless and you can easily pick out the similarities between the two. (Disclaimer enough?)

TIPS & TRICKS

Ground Meat: a good ground pork sausage works best for this recipe, but I used turkey kielbasa and it was fabulous.
Spices: because this meal was for my little kiddos, I used the minimum amount of cajun seasoning possible (1/2 tsp) that would keep it mild enough they'd still eat it, and yet flavorful enough it didn't get lost. For heat lovers, I'd go up to 1 1/2 tsp of cajun seasoning and perhaps even add in hot sausage instead of regular.
This recipe is a great base for what could become... really anything you want. Toss in some cooked veggies, or add the holey trinity (when sauteing your ground meat).
If you don't have Cajun Seasoning, you can make your own by combining the following dried herbs & spices. Store cajun seasoning in airtight container. (Recipe: Emeril Lagasse)
- 2 Tbs each: Salt & Garlic Powder
- 1 Tbs each: Black Pepper, Onion Powder, Cayenne Pepper, Oregano, Thyme

INGREDIENTS

    2 Cups uncooked White Rice
    1 lb Ground Sausage (see Tips & Tricks), removed from casings
    4 - 6 Green Onions
    1/2 tsp Chicken Bouillon/Base
    1/4 Cup Water
    1/2+ tsp Cajun Seasoning (see Tips & Tricks)

DIRECTIONS

Cook rice per package instructions.
While rice is cooking, chop green onions - making sure to seperate white bottoms from soft green tops.
Spray a large skillet/wok with non-stick cooking spray. Add ground sausage and onion whites. Saute until sausage is browned, breaking into very small pieces as it cooks.
Add chicken bouillon/base, cajun seasoning and water. Stir until combined, and remove from heat. Stir in soft onion greens and cooked rice.
Serve warm.

D is for: Death by Chocolate: Chocolate Chip Cookies

Shanan — Wed, 27 Jan 2010 23:34:00 GMT

DEATH BY CHOCOLATE: CHOCOLATE CHIP COOKIES
Servings: 16 - 18 LARGE cookies
Total Time to Complete Recipe: 25 min
Active cook/prep time: 10 min
Inactive cook/prep time: 12 - 15 min

These are not chocolate chip cookies. These are deadly. I'm not kidding. The name "Death by Chocolate" was not by happenstance. It's chocolate overload in a 3-inch diameter. But ohhhhhh so good. They are not for the light of heart. They are for the Serious. Chocolate. Lover. Are you up for it? I dare you.

TIPS & TRICKS

Don't even try to substitute the butter here. Besides, are you pretending to be healthy or something? Yes? This is so not the recipe for you.
The dough may seem softer than normal cookie dough (before you add in the chocolate chips and the nuts). Do not fret. Once the other things are tossed in, they will be just fine. If you need to, you can up your flour a tad (I just use a heaping 1/2 cup). But try to resist the urge unless you really feel the need.
2 cups of nuts may seem like a lot. And it is. But it is necessary (at least in my opinion). The cookie is so insanely chocolatey, that the nuts are a welcomed offset. They help you find a small sliver of balance in flavors.
Dough does not spread like normal cookies (where you can put a heap on a cookie sheet, and it spreads/flattens out). This means you can place cookies closer together, however if - when dropping scoops onto the cookie sheet - you find your mounds of dough pretty high, use the back of your measuring cup to flatten them down somewhat.

INGREDIENTS

    1 pkg (8oz) Baker's semi-sweet baking chocolate, roughly chopped
    3/4 Cup Brown Sugar, packed
    1/4 C Butter, softened
    2 Eggs
    1 tsp Vanilla
    1/2+ Cup of flour (see note)
    1/2 tsp Baking Powder
    8oz Semi-sweet Chocolate Chips
    2 Cups Pecans, chopped (or Walnuts)

DIRECTIONS

Pre-heat oven to 350 F.
Place chopped baking chocolate in a large mixing (and microwave-safe) bowl, and microwave in 1-min increments until melted. Stir between each set minute.
Stir brown sugar and butter into melted chocolate.
Stir in eggs and vanilla, then stir in flour and baking powder.
Stir in chocolate chips and pecans.
Using a 1/4 Cup measuring cup, scoop cookie dough onto ungreased cookie sheet.
Bake at 350 F for 12 - 15 minutes.
Let sit 1 minute on cookie sheet before transfering to wire cooling rack for cooling.

Recipe Origins: From 2002 Baker's Chocolate mini cooking book.

C is for: Chicken and White Bean Chili

Shanan — Mon, 25 Jan 2010 01:09:00 GMT

CHICKEN & WHITE BEAN CHILI
Servings: A lot
Total Time to Complete Recipe: A long time
Special Equipment Needed: Large stock pot & blender/immersion blender/food processor

I've always loved chili, but I couldn't tell you my first experience with a white chili. And now, I'm not sure if - given the chance - I'd even want to make anything else. OK, that's not exactly true. But you get the gist.

This is a great chili. It sticks to your bones and makes you feel nice and cozy. It's very complex in its flavor with chilis in adobo, cajun seasoning, and good old Old Bay. We made it last week along with my new favorite cornbread. It makes quite a bit, I'd say could easily feed eight people with big appetites.

TIPS & TRICKS

Use more or less chilis per your own taste. I used about 1/3 a can and the end result definately had a bit of zip to it (to which I'd just stir in some more sour cream). But I'm not sure I would have used less... the adobo flavoring is an excellent addition I'd hate to scrimp on. But if you need to cut down heat, look here first and then you could even trim down the cajun if needed.
I had a hard time getting this as thick as I wanted, so I took just over 3 cups of beans and blended them with my immersion blender (food processor would work fine as well). Stirring in the "bean paste" helped thicken my chili up to perfect standards. Depending on the intensity of your "simmering" step, you may need to blend more/less. It's not an exact science, just blend a bit, and blend more as needed. If you like your chili thinner, then blend less. Thicker, then blend more.
Great for freezing!

INGREDIENTS

    2 lbs White Beans (dry)
    1/2 Cup Vegetable Oil
    2 Cups Onions, Diced
    6 Cloves Garlic, chopped
    2 Chicken Breasts, boiled & chopped
    8 Cups Water
    1 Bay Leaf
    1 Small Can (4oz) Chopped Green Chilies
    1/2+ tsp Oregano
    1/2+ tsp Cumin
    1/2+ tsp Dry Mustard
    1/2+ tsp Basil
    1/2+ tsp Old Bay Seasoning
    1/4 tsp Cajun Seasoning
    6 Chipotle Chilis in Adobo, diced
    1/4+ Cup Chicken Bouillon Granules
    1 Cup Heavy Cream
    Sour Cream (optional, topping)

DIRECTIONS

Pour beans into large stock pot. Add water until beans are covered by at least two inches. Bring water to a boil, then cover, and immediately remove from heat. Let sit for 2 hours.
Add oil to another large stock pot. Heat over medium-high heat and add onion and garlic. Saute until just tender.
To sauteed vegetables the chicken, water, bay leaf, green chilies, oregano, cumin, dry mustard, basil, Old Bay seasoning, Cajun seasoning, chipotles, and chicken bouillon. Simmer, stirring ocassionally, for 1 1/2 hours.
Drain the beans, then add 3+ cups (see note) to food processor. Blend in food processor until smooth. Add whole soaked beans and blended beans to the soup mixture. Add heavy cream and simmer another 1 hour, stirring ocassionally.
Serve warm with sour cream.