Friday, October 25, 2013

Cranberry Feta Wheels

 Cranberry Feta Wheels
 
 
 I am bringing these along tonight for a get together with friends.  They are so easy to make and the dried cranberries really add a nice flavor.  They are gone before you know it and everyone asks for the recipe! Enjoy!
 
 
 
Ingredients:


1  package dried sweetened cranberries
1 container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onion
4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas

Directions:

1
Combine all ingredients except tortillas, mix well.
2
Divide and spread mixture evenly among tortillas.
3
Roll up tightly, wrap in plastic and refrigerate at least one hour.
4
To serve cut into 12 slices.
5
A nice variation is to add thin slices of ham on top of the spread before rolling.

Thursday, October 24, 2013

Cheesy Peasy Bowtie Pasta

 Cheesy Peasy Bowtie Pasta
 
 
 

This meal is so simple to throw together and includes a veggie too.  This nice and creamy pasta is great on any night for a family meal.  I serve it often with a salad and crusty garlic bread.  Everyone is happy! Enjoy!
 
Ingredients
  • 1 1/3 cups half and half
  • 8 ounces dried bow tie pasta
  • 1 cup frozen green baby peas, thawed
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup grated Fontina or Fresh Parmesan
  • 1/4 to 1/2 cup grated Parmesan cheese
  • Salt and pepper
  • Pinch of nutmeg (optional)
  • cooked and crumbled bacon pieces
Directions
  1. In a small saucepan, bring the half and half to a simmer.
  2. Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions.
  3. Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce.
  4. Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour.
  5. Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened.
  6. Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat.
  7. Sprinkle in the cheese and bacon. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want).

Wednesday, October 23, 2013

Chunky Peanut Butter Cookies

Chunky Peanut Butter Cookies
 




2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup crunchy peanut butter (not natural)
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
1½ cups chopped salted peanuts

½ cup granulated sugar, for rolling


1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions – the balls of dough should now be flattened rounds with crisscross indentations.
5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack.


 

Nutella Swirled Pound Cake

Nutella Swirled Pound Cake


 
 Breakfast or dessert?  This takes pound cake to a whole new level.  The Nutella is delicious and I always look for ways to add the hazelnut flavor into desserts.  Try this, your family will love you! Enjoy!

Ingredients





  • 1 1/2 cup(s) all-purpose flour, plus more for dusting
  • 4 large eggs, at room temperature
  • 2 teaspoon(s) pure vanilla extract
  • 3/4 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 stick(s) unsalted butter, softened
  • 1 1/4 cup(s) sugar
  • 1 jar(s) (13-ounce) Nutella

Directions
  1. Preheat the oven to 325 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
  2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
  3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
  4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve.

Tuesday, October 22, 2013

Cheeseburger Casserole

 Cheeseburger Casserole
 
 
 
 Perfect for a Fall day in October.  Meaty and cheesy and hearty!  I usually make this with egg noodles, but if I don't have any on hand, I use whatever pasta I do have like penne or rotini.  I typically serve this meal with a crusty bread and a Caesar salad on the side.  It is an easy meal that can be frozen.  After you put it together, put in the freezer and not the oven.  If you cook it straight from the freezer, it will take longer to cook. Enjoy!
 
Ingredients

1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped (optional)
1 bunch scallions, finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar

Directions

Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.

Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

Monday, October 21, 2013

Honey- Nut Coated Chicken

Honey- Nut Coated Chicken 

 

 This is for dinner tonight- always a crowd pleaser.  I love the combination of the nuts with the sweet honey.  It's got that sweet-salty thing going on and it tastes fabulous!  I serve it up with potato or rice and a veggie.  If there are any leftover, I chop them up to throw in my salad the next day.  I tend to buy chicken tenderloins for this recipe.  They are a smaller cut and are coated more easily. Enjoy!

 

Ingredients:

  • 1/4 cup butter, melted
  • 3 Tbsp. honey
  • 1/2 cup finely chopped salted peanuts or other salted nuts
  • 1-1/4 cups finely crushed cornflakes
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 6 boneless, skinless chicken breasts

Preparation:

Preheat oven to 400 degrees F. Combine butter and honey in shallow pan and mix well. Combine remaining ingredients in another pan. Dip boneless, skinless chicken breasts in butter mixture, then roll in crumb mixture to coat. Place coated chicken on a wire rack on a jelly roll pan.
Bake for 19-24 minutes until chicken registers 160 degrees F on a meat thermometer. 

Sunday, October 20, 2013

Halloween Candy Bark

Halloween Candy Bark

 

 This is a great recipe to throw together for a Halloween treat.  Use the candies that you like and omit what you don't like for sprinkling on top of the chocolate.  Not a white chocolate fan, use all milk chocolate.  My children know that Halloween is just around the corner when I serve this- it is usually gone before Halloween ; ). This can be adapted for any holiday using the colored M and M's or Oreo Cookies that come out around the different seasons.  I use crushed peppermint for Christmas. Enjoy!

 


Ingredients
  • 1 package white chocolate chips
  • 1 package milk chocolate or semisweet chips (I prefer milk)
  • 1 snack size bag pretzels
  • 2 cups Reeses Pieces
  • chocolate sprinkles
  • orange sprinkles
  • candy corn
  • You can add crushed oreos, whoppers, milky way, snickers, m and m's  to sprinkle on top - whatever your family likes or you have on hand.
Instructions
  1. Melt the milk chocolate over a double boiler or in the microwave.
  2. Spread the chocolate out onto a baking sheet lined with tin foil. Spread the chocolate fairly thin. It will be easier to break up when it chills. Cover with crushed pretzels and put in the fridge to chill.
  3. Melt the white chocolate over spread over the pretzel layer.
  4. Cover the chocolate with Reeses, orange sprinkles, chocolate sprinkles, and candy corn or any other candies you desire.  If the candy corn, isn't your thing, omit it. 
  5. Chill the bark in the refrigerator for a few hours. Break into pieces.

Saturday, October 19, 2013

Comfort Foods Continued- Hearty Spaghetti Sauce




Comfort Foods Continued- Hearty Spaghetti Sauce


 

 I am a carb fanatic- I could eat pasta daily so when I find a good sauce, I am hooked.  This one is great.  I tweek it based on what I have on hand.  If I have a bunch of fresh basil or oregano from the garden, I use fresh and just kinda estimate how much I put into the sauce.  I like a really flavorful sauce, so I tend to be heavy handed.  If that is not you, add less. I also, love to add the wine, but if I don't have any around, I use chicken stock- still flavorful or water- no additional flavor.  The meats and mushrooms really take this over the top and satisfies everyone.  Again, if there is an ingredient you don't care for, omit it and add something you like if you care to.  It's all about having a basic recipe and making it fit your family's needs.  Enjoy!



Ingredients:
1.5 lbs ground beef (or turkey)
1 lb hot Italian sausage
20 oz sliced mushrooms
1 green bell pepper, chopped
1 yellow onion, chopped
2 cloves of garlic chopped
1 red bell pepper, chopped
1.5 tbsp olive oil
1 28-oz can tomato puree
1 12-oz can tomato paste
24 oz tomato sauce
!/2 cup to 1 cup red or white wine (optional)- Chicken stock or water would work as well
6 oz freshly grated Romano cheese
1 tbsp dried oregano- can use fresh- I just chop up a 1/4 cup and throw it in- I like a lot of flavor
1 tbsp dried basil- can use fresh as well- to taste
1 bay leaf
1-2 tbsp sugar

spaghetti noodles + additional grated cheese for serving

Directions:
Heat the olive oil in a large pot over medium heat. Once hot, add the onion, garlic, bell peppers and sliced mushrooms. Saute for about six – eight minutes, until mushrooms are soft. Add ground beef and sausage meat. Cook until meat browns, stirring frequently.
Add tomato puree, tomato sauce and tomato paste to the pot. Stir well. Then, add the bay leaf, wine, spices, sugar and cheese. Stir well and bring sauce to a simmer.
Simmer sauce for an hour and a half over low heat, stirring occasionally. Taste it as you cook, adding more wine, spices or garlic salt to suite your taste buds. The longer the sauce cooks, the better it will taste!
Serve sauce over hot spaghetti noodles with extra cheese. Sauce can be refrigerated for up to five days or frozen for up to three months. Sauce will taste better the next day, after flavors have time to meld. Enjoy!

Thursday, October 17, 2013

Chocolate Salted Brownies with Caramel Sauce

 I always go to Ina Garten for brownie recipes! Hers are the best!  I don't use a box mix.  It is really just as easy to throw the ingredients in a bowl and mix.  Plus, it is a lot more flavorful and has no preservatives.  You can throw a half a cup of walnuts into this batter if you desire too.  I like the addition of coffee granules, but some don"t so just leave that out if you prefer.  This is hands down the best brownie I have had.  Enjoy!
Chocolate Salted Brownies with Caramel Sauce
Ingredients

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules (optional)
 1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce
 2 to 3 teaspoons flaked sea salt

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.



It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.
This recipe is courtesy of Ina Garten.

Wednesday, October 16, 2013

Peanut Butter Fudge Pie with Pretzel Crust

 

 

 

 

 

 

 

 

Wow! Don't say that I didn't warn you! Highly addictive. Easy to put together and I cannot stop eating it! I am thinking of making this for my husband's bday.  I am sure he would love it! Who wouldn't sweet and salty all in one bite!

Peanut Butter Fudge Pie with Pretzel Crust

Ingredients

3/4 cup crushed pretzel
1/2 cup all-purpose flour
2 tablespoons sugar
1 stick (1/2 cup) butter, melted

1 cup hot fudge sauce, plus extra for drizzling 
3/4 cup sugar 
1/3 cup cornstarch 
1/2 cup peanut butter chips
2 tablespoons creamy peanut butter
1 cup milk 
1 cup heavy cream  
3 egg yolks 
2 tablespoons butter 
1 tsp vanilla 


Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.  You can also sprinkle chocolate chips white or milk chocolate chips over crust and bake at 250 for 5 minutes. Spread over crust.

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. I like to garnish with mini reese's cups!
Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 
- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf
Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 
- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf
Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 
- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Monday, October 14, 2013

Caramel Pear Crisp

  Caramel Pear Crisp

 

 

 

 After Sunday dinner, I needed something a little sweet.  Not too sweet, but just a little something to cap of my meal.  This was the ticket!  The brown sugar, the caramel, the pears- Oh Yes! Just Perfect!  Be sure to use a firm pear as the softer ones become too mushy.  This recipe was sent from a friend and doesn't disappoint. I will be thanking her today for this wonderful addition to my collection.

 

 

 

 

Ingredients

  • For the Crisp:
  • 4 large ripe pears (Bartlett or an equally juicy pear variety should be used, Bosc is not ideal for this)
  • 1/2 cup flour of choice
  • 1/2 cup rolled oats
  • 1/4 cup lightly packed brown sugar
  • 6 Tbsp. butter
  • Optional spice mix: 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. grated nutmeg
  • For the Caramel:
  • 1 cup cane sugar (white sugar)
  • 1/4 water
  • 1/2 cup heavy cream
  • 1 Tbsp. butter
  • 3 Tbsp. bourbon 
  • 1/4 tsp salt

Directions

  1. To make the topping, mix the flour, oats, brown sugar, and optional spices in a large bowl. With a pastry cutter, incorporate the cold butter until the mixture is crumbly and the butter no larger than the size of small peas. Place in the fridge to chill while you make your caramel.
  2. To make the caramel, place the cane sugar and water in a small heavy-bottomed saucepan on medium-low heat, without stirring. Bring to a gentle boil, swirling the pan occasionally to make sure the caramel is not burning. Simmer for about 12 minutes, or until a thick deep golden caramel is obtained. (If you leave your caramel on the burner for too long, your sugar may start to crystallise in which case, simply add a tablespoonful of water and bring to a boil until uniform again.) Remove from heat and slowly pour in the cream, stirring. Next add the butter, bourbon, and salt, stirring between each addition. Turn the heat to low and return the caramel sauce to the burner for another minute or two. Remove from heat and allow to cool a bit before using. (This recipe yields about 1 cup of caramel sauce. Once cooled, the sauce can be bottled up and stored in the fridge for up to a week).
  3. Cut the pears in half. Remove the stems and ends. Slice off a small piece on the outside of each pear half to ensure the pears sit flat and evenly on the pan, cut-side facing up. Scoop out the hearts & seeds, creating a hollowed out cavity in which to pour the caramel. Score the pear halves by slicing a criss-cross pattern into the tops to enable the caramel to soak into their flesh a bit better. Pour about 1 tablespoonful of caramel, or as much as will fill the hollowed center of each pear half. Top each with about 2 tablespoonfuls of crisp, packing it lightly to cover the pear with a little dome. Place the pear halves on a buttered baking tray and bake in a 375F oven for about 30 minutes or until the pears are tender and the topping is golden and crispy. (A quick 1-minute broil before removing from the oven will help create a deep golden crispy topping).
  4. Allow the pear crisps to cool slightly and serve them with whipped cream or vanilla ice cream topped with the remaining caramel sauce.

Sunday, October 13, 2013

Beef Filets with Mushroom Sauce and Parmesan Popovers

  • Beef Filets with Mushroom Sauce and Parmesan Popovers

Beef Filets with Mushroom Sauce and Parmesan Popovers Recipe


  • Sunday Dinner.  This is a wonderfully, hearty meal.  The steak is perfection and the popovers divine.  The whole thing is low fat too- thanks to Cooking Light.  I love their publication and often use recipes from them for healthier meals.  This will be a good one for tonight! Enjoy!

  • Preparation
    Popovers:
  • 1 cup fat-free milk 
  • large eggs 
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/2 teaspoon kosher salt
  • Cooking spray 
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese 
  • Sauce:
  • 1/2 ounce dried porcini mushrooms
  • 2 cups boiling water 
  • 1 1/2 teaspoons olive oil 
  • 1/3 cup thinly sliced shallots
  • 4 ounces sliced fresh cremini mushroom caps (about 2 cups)
  • garlic cloves, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pinot noir 
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Beef:
  • 1 tablespoon olive oil 
  • (4-ounce) beef tenderloin steaks 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

  1. 1. Preheat oven to 400°.
  2. 2. Combine milk and eggs in a bowl. Weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Add flour and 1/2 teaspoon salt to milk mixture, stirring well; let stand 30 minutes. Place popover tin in oven for 5 minutes. Remove tin from oven; lightly coat popover cups with cooking spray. Spoon 1/4 cup batter into each cup, and sprinkle with cheese. Bake at 400° for 35 minutes or until puffed and golden.
  3. 3. Place porcini mushrooms in a bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Drain through a sieve over a bowl, reserving mushrooms and soaking liquid. Heat a large saucepan over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shallots to pan; sauté 1 minute, stirring frequently. Add cremini mushrooms to pan; sauté for 2 minutes or until almost tender. Add garlic to pan; sauté 30 seconds, stirring constantly. Stir in porcini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute, stirring frequently. Add wine to pan; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Sprinkle 2 tablespoons flour over mushroom mixture; cook for 1 minute, stirring frequently. Gradually add the reserved mushroom soaking liquid, stirring constantly; bring to a simmer. Cook 2 minutes or until slightly thick, stirring frequently. Stir in herbs.
  4. 4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef to pan; sauté 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.

Followers