Tuesday, June 26, 2012

Triple Berry Pie

I asked if there was anything my dad wanted me to make him for Father's Day and of course he asked for a berry pie! For as long as I can remember, he has loved a good berry pie. I always used to take day-old pies home from Perkins for him when we were going to throw them out! The pie crust needed 2-5 more tablespoons of water than originally mentioned, but I made it work!

Triple Berry Pie
Triple Berry Pie-adapted from AllRecipes
Total Time: 1 hour 30 minutes
Serves 8
For Double Pie-Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening, chilled
  • 8-10 tablespoons cold water
Three-Berry Filing
  • 1 cup fresh strawberries, halved
  • 2 cups fresh raspberries
  • 1 1/2 cups fresh blueberries
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly and refrigerate for at least 30 minutes.

Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Place on a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.

In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.

Preheat the oven to 375 degrees F. Place a baking sheet in the oven to preheat. Keep this under where you will have the pie pan to prevent any berries from spilling over and burning in your kitchen!

Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.

Bake in the preheated oven for 25 minutes. Remove the foil. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Thursday, June 7, 2012

Whipping Cream Pound Cake

I had to use up some leftover whipping cream from some recipes earlier this week. I love going to gojee.com whenever I have leftover ingredients. It's such a cool website! You basically get to put in whatever ingredients you have on hand, and it gives you dozens upon dozens of yummy recipes that contain that ingredient! Seriously, go try it!

I don't think I've ever made a pound cake before. This was actually really good. Nothing exceptional, but just good. I'd make it again.

Whipping Cream Pound Cake
Whipping Cream Pound Cake-Adapted from The Meaning of Pie
Total Time: 45 Minutes
Serves 12

  • 1 stick butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 3 cups all-purpose flour
  • 1 cup of heavy whipping cream
  • 2 teaspoons, or so, of powdered sugar
Preheat the oven to 350 degrees In a large bowl, cream the butter and sugar. One at a time, mix in the eggs. Then add the vanilla and lemon juice. Then, alternate adding some flour and cream. Mix until batter is smooth.

Pour batter into a well-greased 9x13 baking pan. Cook in over for 30-35 minutes, or until top is golden brown, and an inserted toothpick comes out clean. Let cake cool completely. Lightly sprinkle or sift powdered sugar over the top of the cake.

Chunky Tomato Soup

This is potentially the easiest soup you will come across. Ever. Just a few ingredients, and it really only takes the amount of time to get the ingredients boiling. Goes great will grilled cheese sandwiches or alone. So awesome.

Chunky Tomato Soup
Chunky Tomato Soup-Adapted from Pillsbury's Best One Dish Meals
Total Time: 15 Minutes
Serves 4

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 cup fresh mushrooms, diced
  • 2 tablespoons all-purpose flour
  • 1 cup half and half
  • 1 jar tomato pasta sauce
  • 1 can diced tomatoes, undrained
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
In a large saucepan, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half and half, cooking an stirring about 2 minutes or until smooth.

Stir in remaining ingredients and cook just until mixture comes to a boil

Creamy Mashed Potatoes

MMmmm mashed potatoes. One of my favorite foods. And I've gotten very good at making them! These are the Pioneer Woman's mashed potatoes, and since I love her, I decided to try them myself! I even peeled the potatoes, which is pretty much my most un-favorite task EVER! They are good. Once again, not a healthy option (butter, cream cheese, half and half), but delicious! I served mine straight off the stove, but over on here website (here), she has directions for if you would like to cook them to serve in a day or two (like for a party). Might be good for a try! But these are delicious!

And I actually feel like I learned something new here. Mash the potatoes first before you add any butter or milk. I felt like they came out much more smooth than lumpy!

Creamy Mashed Potatoes-Adapted from The Pioneer Woman Cooks by Ree Drummond
Total Time: 30 Minutes
Serves 8

  • 5 pounds russet potatoes, peeled
  • 1 1/2 sticks butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup half and half
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
Bring a large pot of water to boil over medium-high heat. Add the potatoes and increase the heat to high and bring to a full boil. Cook potatoes for 20-30 minutes, or until they are fork tender.

Drain the potatoes then return them to the pot and turn the heat off. Mash the potatoes with a potato masher, until all lumps are gone, about 2 minutes.

Add the butter, cream cheese, half and half and seasonings. Mix together again with the potato masher. Serve with gravy--or even plain!

Creamed Corn

I remember creamed corn as a kid. I didn't like it. I know it's not the healthiest thing for you (just because corn is in the title doesn't make it healthy!), but this was actually pretty good! If I ever decide to ahve creamed corn again, I'm definitely making it from scratch!

Creamed Corn-Adapted from Every Day with Rachael Ray
Total Time 15 Minutes
Serves 4

  • 4 cups corn kernels
  • 4 tablespoons butter
  • 1/2 cup heavy cream
Using a food processor, puree 3 cups corn kernels. Transfer to a small saucepan and stir in the remaining corn. Add the butter and cook over medium heat until hot, about 5 minutes. Stir in the cream and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. 

Mustard Fish

This gives a nice twist on regular breaded fish. Next time I'm going to try baking it in the oven instead of frying it! I used Beer & Brat mustard, but you could use your favorite! This is so easy and quick that I'll definitely make it again!

Mustard Fish-Adapated from Every Day with Rachael Ray
Total Time: 20 Minutes
Serves 4

  • 4 tilapia fillets
  • 6 tablespoons grainy mustard
  • 1-2 cups panko breadcrumbs
  • 2 tablespoons olive oil
Spread 1 1/2 tablespoons mustard evenly on top of each piece of fish. Cover the fish in breadcrumbs, pressing down to help them stick. 

In a large skillet heat the olive oil over medium-high heat. Add the fish to the skillet and reduce heat to medium and cook, turning once, until golden brown and crisp, about 10 minutes.

Wednesday, June 6, 2012

Eggplant Parmesan

I honestly can't remember ever having eggplant. This recipe was such an awesome surprise! You really didn't need any meat, because the eggplant was meaty enough! The only thing the recipe was mushrooms. Only because I love mushrooms. In pasta. It's so yummy.

Eggplant Parmesan
Eggplan Parmesan-adapted from Stephanie O'dea's More Make it Fast, Cook it Slow
Total time: 4 hours
Serves 4

  • 1 tablespoon olive oil
  • 1/2 cup bread crumbs
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large eggplant, sliced (up to you if you'd like it peeled-we did not)
  • 8 ounce mozzarella cheese, shredded
  • 1 cup sliced mushrooms
  • 1 jar pasta sauce
  • Cooked pasta of your choice
Use a 4-quart slow cooker sprayed with cooking spray. Put the olive oil in a small bowl. In another small bowl, combine all the seasonings. Use a brush to lightly coat both sides of the eggplant with olive oil and then sprinkle both sides with the bread crumb mixture. Place in the slow cooker and top with cheese. Then add the mushrooms and top with pasta sauce. 

Cover and cook on low 4-5 hours or on high for 2-3 hours. Serve with your choice of pasta.

**PS. I did tag this as gluten free, but only because you can use something other than pasta-it's not the main component of the dish :)

Monday, June 4, 2012

Taco Casserole

As you can see by browsing the site, I like taco bakes. This one I liked the addition of the salsa. Gave it a bit of an extra kick! Although I won't be adding chips at the bottom next time--they just got soggy.

Taco Casserole--Adapted from Tablespoon.com
Total Time: 45 Minutes
Serves 4

  • 1  lb ground beef
  • 1  can (15 to 16 oz) spicy chili beans in sauce, undrained
  • 1  cup chunky salsa
  • 2  cups coarsely broken tortilla chips--I would omit this next time
  • 4  medium green onions, sliced 
  • 1  medium tomato, chopped 
  • 1  cup shredded Mexican cheese
  1. Heat oven to 350°F. In large cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. 
  2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese. 
  3. Bake uncovered 20 to 30 minutes or until hot and bubbly. 

Best of May 2012

Something I've had suggested to me are my most popular posts. Since I don't get too many comments (feel free to comment--it makes me feel like someone reads this thing!), I'm going straight off of page views! So, without further ado, the most popular recipes of May 2012!

2. Breakfast Tacos with Homemade Salsa--probably one of my favorites!

3. Turkey Marsala--Another favorite!

4. Peanut Chicken-yet another delicious one!

Whiskey Glazed Carrots

I honestly can't remember the last time I had cooked carrots. I feel like whenever my mom would make them they would get suuper soggy so I was really turned off. I was intrigued by this recipe for two reasons. One, it's by the Pioneer Woman who I LOVE. And two, it has whiskey! In the end, it was a little bit sweet for me, but maybe I'll do less brown sugar last time. Also, my carrot pieces really shriveled up, so I think I need to cut them bigger next time too!

Photo Courtesy of the Pioneer Woman
Whiskey Glazed Carrots-Adapted from the Pioneer Woman
Total Time: 30 Minutes
Serves 4

  • 1/2 stick butter
  • 1 pound carrots, peeled and cut into thick circles
  • 1/4 cup Jack Daniels or other whiskey
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots and cook for 60-90 seconds. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes. Serve immediately.


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