Caramel Apple Dip

I love honey crisp apples. They're sweet and crisp as the name suggests but they're only available in the fall. Use your favorite apple for this recipe, but I suggest it be crisp, not mealy.

Ingredients
apples, sliced
1 - 8 oz pkg cream cheese
Chopped peanuts (salt is ok, no skins, and not flavored)
1 bottle Caramel sundae sauce

Non-standard supplies
mixer - stand is preferred though hand will work

Instructions

1. Soften cream cheese in the package overnight 
2. Mix cream cheese until smooth and creamy 
3. add caramel sauce and slowly and taste periodically 
4. Once desired flavor achieved, stir in nuts 
5. Serve with apple slices 

Variations
Use neufchatel for lower fat option

Twice Baked Potatoes - Carnivorous

These were my first twice bakeds, but they're very heavy and contain meat.  I recommend these alongside a nice steak or chop.  This isn't for the faint of heart.  Count on 1 potato serving two people.   You can prep potatoes up through step 11 and then freeze them, too.  Then just thaw in a refrigerator and bake at 400 for 30-40 minutes until piping hot.


Ingredients

2 Russet potatoes  (1 potato = 2 servings)

3 tbsp butter, melted
1/2 c sour cream
2oz gruyere, grated
2oz sharp cheddar, grated
fresh chives
3 oz slice of pancetta (ask for a piece as thick as your pinky)
kosher salt
black pepper

Non-standard supplies

None

Instructions

1. Bake the potatoes on a high heat to get a crispy skin -  450 degrees for 1 hour
2. Meanwhile, cube fry and drain pancetta
3. Remove from oven and once cut lengthwise while holding with an oven mitt
4. Empty contents of potato into a mixing bowl, carefully not tearing the skin
5. Brush interior of skin with just enough melted butter to barely cover
6. Return skins to oven for further crisping for 5 minutes, then lower oven temperature to 375
7. In mixing bowl, add remaining melted butter, chives, pepper, gruyere, cheddar
8. Using potato masher blend, add sour cream gradually until you can form a potato baseball.  You are not looking for creamy potatoes here.  They should be dry in appearance, but one big lump.
9. Stir in pancetta
10. Taste.  Add more salt, pepper, chives as desired.
11. Spoon potatoes into skins, piling them high to use all the filling
12. Bake at 375 until filling begins to brown (15-20 minutes)

Fear Not the Risotto

I believed that risotto was very complicated, took hours and a skill set I didn't possess.  That's just not the case.  Risotto is a little time intensive, but not much more than cooking any other meal from scratch.  It's delicious as an entree, or a side.

Ingredients
2 cups Arborio rice
6 cups stock  (chicken or vegetable)
4 oz parmesan cheese - the good stuff, not in a can
2 tbsp butter
kosher salt
black pepper

Non-standard supplies
none

Instructions

1. Heat the stock to a simmer in a sauce pan.
2. In a large fry pan, melt the butter.
3. Add the rice, and stir with a wooden spoon so the butter coats every grain of rice.  It will look silvery or translucent once it absorbs the butter. If there is extra butter, that's ok.  Just keep going.
4. Add stock one ladle at a time, pouring slowly.
5. Stir rice (not constantly) and let it simmer over medium-high heat as it aborbs the stock.
6. Meanwhile finely grate (Microplane is perfect) the cheese.
7. Once it looks like the liquid is gone, repeat steps 4 and 5
8. After the third ladle, the rice should look starchy and gummy.  Try the rice occasionally to gauge if it's done.  I prefer mine more cooked than al dente, but it's just whatever you like.
9. Don't try to use all the stock.  If you have some left over, it's ok.  This isn't a soup.  It shouldn't be floating in a broth.
10. Once rice is cooked to your liking add cheese and pepper.  Parm is very salty, so add it before salting the rice.  It may not need it.

Variations

I like to saute mushrooms and add them between steps 8 and 9.  Any vegetable would work though.

Blue Cheese Cole Slaw

This is an Ina Garten recipe, but we don't all have every gadget, lots of time, or a limitless budget, so I've noted some modifications.  I've made it a few times, and each time it's just delicious.  This is a wonderful potluck option.  You can use fresh cabbage, but I don't see any difference when you use the pre-shredded bagged coleslaw mix, except that by doing so, you save a LOT of time.  Plus, that's the only viable option if you don't have a food processor.

Ingredients
Veggies
1/2 small head green cabbage
1/2 head red cabbage
4 large peeled carrots

OR

2 bags (1 lb each?) cole slaw mix
4 to 8 oz (whatever you have) shredded carrots in a bag

Dressing
2 c  mayo
1/4 c dijon mustard
2 tbsp apple cider vinegar
2 tbsp whole grain mustard
1 tsp celery salt
1/2 tsp kosher salt
black pepper
6 oz crumbled blue cheese  (I prefer gorgonzola)
1 bunch flat leaf parsley


Non-standard supplies
Food processor if you choose to shred your own veggies

Instructions

1. Prepare cabbage using slicing blade
2. Prepare carrots by using the shredding blade
3. Set veggies aside in a colander resting inside a bowl.  Cabbage has an incredible amount of moisture in it that released once it's wet or salted.
4. Prepare the dressing by mixing in a medium bowl: mayo, mustards, vinegar, celery salt, kosher salt and pepper.
5. Pour only about a 1/2 cup of the dressing over the veggies and toss to coat.  By doing this, you will cause the cabbage to wilt and release some of its superflous water.  If you don't do this, you'll have watery slaw.
6. Add blue cheese to remaining dressing.
7. If this is 'make-ahead': Cover veggies with plastic wrap and refrigerate.  Refrigerate remaining dressing. Drain and toss every couple hours  to ensure water falls out.
8. 20 minutes before serving: Transfer veggies to a serving bowl. Mix in remaining dressing and stir.

Step 7 is necessary if making in advance.  If serving immediately, skip it.

MHG: Stand Mixer

MHG = Must Have Gadget

I don't have a professional chef's kitchen, though the mere thought of it makes me salivate. I don't even have all the "must haves" that I want. But I'll write about some of the items I think will change your cooking life. These are great ideas for showers and housewarmings, too.

Stand Mixer

I own the basic version of Kitchen Aid's traditional stand mixer - the 5 qt Artisan.  It wasn't cheap, but I've had it for several years and expect to have it for, perhaps forever?  They run about $300 retail, but get yourself a big blue Bed Bath & Beyond coupon for 20% off.  

First, come to grips that you won't use  this every day.  You may not even use it every month.  I don't bake that much, but if you do, don't wait.  Go get one.  Now.  There are attachments you can buy to turn your mixer into a multi-functional tool.  After all, the motor is a beast, might as well use it.  (I asked my husband for the attachment to make homemade ice cream.  If I get it for Christmas, you can be sure I'll  post about some experiments.)  In spite of not using it as often as you might think it needs to be at that cost, you will find that a stand mixer (any brand) makes making batters so much easier.  You don't have to stand over the bowl.  You don't get as much splatter.  You don't have to get your hands as messy.  

You can use the stand mixer for savory foods too, like when you mix ingredients for meatballs or when you knead dough.  

Purveyors

I've been on a quest to find a local (or semi-local) fishmonger.  Living in the midwest, this is difficult.  I want to be able to buy lump crab that was never canned.  I want to be able to get lobster claws, or shells for stock.  My husband lived in Maryland for a while and it'd be nice to have a crab boil.

I have found other vendors that please me to no end - but if you find a good fish place, let me know.

Mushrooms
I love them.  River Valley Kitchens makes an appearance at many local markets and specialty shops but you really should go in person sometime.  They have a cute shop in Burlington, WI and if you go, be sure to get the mushroom swiss brats - they're in the freezer case. Honestly, they're scrumptious.   Their shop isn't all that far from Lake Geneva, so I tend to head over there to feel better about driving so far for a single store.  They have an online shop, so don't feel left out if you are not from the area.  I also recommend the 5 cheese garlic spread.  It's delicious on crackers or baked onto french bread or a pretzel roll.

Spices
I love love love The Spice House.  They have numerous sites and an online store as well.  If you get the chance, though, visit the Evanston location. (I'll explain why Evanston in a moment).  Growing up in a house where "garlic salt" was the most exotic spice in the house, I had no idea so many options exist!  You can taste them all.  I highly recommend the smoky paprika and Chicago steak seasoning.  Get freeze-dried corn for a sweet healthy treat.  The best part of this place is you can choose any quantity.  You can buy saffron by the thread.  You can try new things or find those exotic spices that keep you from making that recipe you think will be sinful.

Breads
I said go to the Evanston location of the Spice House because there's a nearby Great Harvest Bread Co.  This is a chain, but they aren't every corner like Starbucks.  I've only ever been in the morning, which is a shame, because at that time of day I don't want a sandwich.  They make sandwiches though, and knowing how good the bread is, I have to believe the sandwich is equally good.  I recommend the Pesto Asiago bread.  It's best when you eat it warm -- which is why I show up in the morning.  My husband is a fan of their giant lemon bars, too.  They will allow you to sample the breads, so you can know what you're getting before you buy.  They also have a rewards program.

Sweet Corn
Undoubtedly, the  best corn I've ever had is Mirai corn grown by Twin Garden Farms.  They, too, will ship from their online store when in season.  But they make appearances at local farmers markets, too.  This corn is sweet and crisp every time.  You don't need to cook it, per se, but rather just  heat it.  I put mine in boiling water for 3 minutes and it's perfect.  Several times I've skipped a real meal to have a few ears of this corn as a meal instead.

Simple Tasty Red Sauce

This sauce doesn't take all day, has bold flavor and can be multiplied easily for large entrees.  It can be frozen and used as needed, as well.  As described it makes 3 cups -- enough for 1 pound of dried pasta & marinara. I even made this while we were vacationing because it's so simple.


Ingredients
2 tbsp butter
1 medium onion, grated
1/4 tsp dried oregano
4 cloves garlic, minced
1 - 28 oz can crushed tomatoes
1/4 tsp sugar
6 leaves roughly chopped basil (optional, but if you have it, I recommend it!)
kosher salt
black pepper

Non-standard supplies
None

Instructions

1. Melt butter in saucepan
2. Add onion, oregano and 1/2 tsp salt.  Stir occasionally.until onions begin to caramelize and liquid is gone  (5 min?)
3. Add garlic, stir, but don't cook.  After 30 seconds, add tomatoes and sugar.
4. Increase heat.  Simmer for 10-15 minutes.
5. Add salt and pepper to taste.
6. Off heat, add fresh basil and a drizzle of olive oil (optional)

Variations
Add red pepper flakes for heat, increase sweetness with more sugar, use 1/4 tsp dried basil in lieu of fresh.

Easy Manicotti

I made this when I hosted Christmas for my family (10 people). It's easy, serves a lot of people, and can be made ahead and kept warm in oven or with a chafing pan. If you are making ahead, keep it covered to retain moisture.

Ingredients
Sauce
Simple Tasty Red Sauce

Pasta & Filling
3 c part-skim or whole milk ricotta don't get fat free!
2 c grated parmesan - the real stuff
2 c shredded mozzarella
2 eggs
1/2 bunch fresh flat leaf parsley, mined
7-8 basil leaves
kosher salt
black pepper
16-20 no-boil lasagna noodles (flat or wavy)

Non-standard Supplies
None

Instructions

1. Preheat oven to 350
2. Prepare sauce -- feel free to double or triple the batch because you can put sauce on top when serving, or freeze unused portions.
3. Chop parsley and basil avoiding stems
4. Prepare the filling -- combine ricotta, 1 c parm, mozzarella, eggs, salt, pepper, and chopped herbs
5. To soften noodles, lay them flat in a 13x9 baking dish and cover with 1" of boiling water.
6. Using a form, separate them so they don't become one giant sticky glob. Careful not to tear them.
7. Let them soak for 5 minutes, then remove them ant set them on a kitchen towel or paper towels.
8. Once all noodles soft (may take numerous batches to prevent sticking), drain water.
9. Ladle in some red sauce to act as a lubricant into the same 13x9 pan.
10. Fill the noodles -- look at each noodle with the short end being the bottom. From the bottom edge, spoon in cheese filling until noodle is 3/4 covered, leaving the top clear of filling. It probably takes 2 heaping tbsp or so.
11. Roll the noodle and place in pan seam side down. Repeat with all the noodles, and it's ok for them to touch in the pan, but you want a single layer.
12. Cover with more red sauce.
13. Cover with aluminum foil and cook for 30-35 minutes.
14. Remove foil, sprinkle on remaining parm and broil for 5 mins, until cheese is slightly browned.

MHG: Thermometer

MHG = Must Have Gadget

I don't have a professional chef's kitchen, though the mere thought of it makes me salivate. I don't even have all the "must haves" that I want. But I'll write about some of the items I think will change your cooking life. These are great ideas for showers and housewarmings, too.

Digital Instant Read Thermometer

This little gem has saved me so many times, particularly when grilling. I used to have the wired kind where you set the target temp and let it alert you, but I found it clunky, annoying and the wire was too short. When I married, my husband and I merged our kitchen accoutrements and he had a small metal thermometer (like my mom had, but smaller face). It was okay, but very inaccurate because you could never tell if it read 130 or 150, and when you're cooking a steak, that's the difference between medium rare and well done. I switched to a cheapo digital instant-read and it's been bliss ever since.

I have alluded to my frugality before, so I don't really care what brand you have. You can calibrate it by putting it into boiling water. It should read 212 F / 100 C (thanks 3rd grade science). If you find yours runs high or low, just mentally adjust your cooking.

This is particularly wonderful when grilling where temperatures vary. Since buying this handy gadget, I've never served an overcooked steak or burger and I've never overcooked a chicken breast or pork chop -- both of which have a sensitive, narrow window for cooking well.

Spend the 10-15 dollars. You'll get a return on your investment after one perfectly cooked protein.

Pasta & Vegetables

This has become a staple at our house. It varies every time based on what we have on hand. There's no wrong combination or quantity. I don't use a sauce typically, but a pesto or my simple tasty red sauce can be nice.

Ingredients

Frozen fresh pasta, usually ravioli*

Cooked fresh vegetables (portobellas, spinach, zucchini, red peppers, asparagus, etc)

Fresh elements (mozzarella balls, basil, good parmesan, garlic, tomatoes, chives)

Non-standard supplies

None

Instructions

Cook vegetables, but don't overcook anything

(I roast the red peppers, blanch asparagus, saute portobellos, and saute zucchini)

Cook frozen pasta just before ready to serve - it only takes 3-4 mins.

Add fresh elements.

* Some of the best ravioli I've ever had is sold at Sam's Club. Grilled Chicken and Four Cheese is our favorite. But our local store carries frozen ravioli, too. Pick what you like -- it doesn't even have to be fresh pasta or stuffed. I've made this with penne and rotini before, too. Really, it's just about what you have on hand.

Brand Loyalty & Organics

I'm very budget conscious, so I don't have a ton of brand loyalty. I've never purchased a thing at Whole Foods either. I don't deny that organic food can taste better and be better for your longevity;  I use some, but it's usually something from my CSA or local farmer's market.  In those cases, I'm trying to support local business more than I'm being snobbish about ingredients. I just can't justify the cost. So I use prepared foods. I buy store brands. I eat chemically treated produce. You can always substitute brands in my recipes. I think they're delicious with my knock-offs, so they'd be AMAZING with any tastier options.

There are a few products in my life, however, where I insist on a specific brand. It's a discriminating palate, I suppose.

Those are:

Ketchup - must be Heinz

Mayo - must be Hellmans

Miracle Whip - no store brand "salad dressing" on this one

Dried Pasta -- Barilla, Prince, De Cecco or Creamette

Dijon mustard - must be Grey Poupon
Stock - Kitchen Basics is dark, rich and flavorful
Peanut butter - Jif

I'll post more if I think of them.

Broccoli Cheese Casserole

I should make this more often. I've forgotten how tasty it is until looking for items to post online. Update: I made this again with fresh broccoli and have to confess it is actually better with frozen.

Ingredients

1 can (10-11 oz) cream soup of your choice

3 - 10 oz pkgs frozen broccoli (best if it's florets, not a lot of stem)

1 - 8 oz pkg shredded cheddar

1 c mayo

1 egg

1/2 c finely chopped onion (white or yellow)

kosher salt

pepper

paprika (optional)

Non-standard supplies

None

Instructions

1. Preheat oven to 350.
2. Grease a 9x13 baking dish (spray, margarine, whatever you want)
3. Beat egg in a small bowl
4. In a medium bowl, mix soup, egg, mayo and onion
5. Add salt and pepper (and paprika) to mix as desired.
6. In a very large bowl, empty broccoli bags and break into pieces. yes, the broccoli is still frozen.
7. Pour mixture over broccoli.
8. Add cheese and stir to combine.
9. Pour contents into baking dish.
10. Bake for 45 min to 1 hour, until hot and bubbly.

Variations

Top with moistened bread crumbs if desired after 30 minutes. You could use broccoli and cauliflower -- just stick with 30 oz, give or take. You can use colby, monterrey jack or gruyere cheeses (or any combination!)

Whipped Cream

I find this to be so much more delicious than anything you can buy at the store. I've never measured, so you'll have to play around. Comment if you find a measurement that works every time. Sorry everyone, but real cooking is usually eyeballed!

Ingredients

Heavy whipping cream

Syrup - simple or flavored

Non-standard supplies

Stand Mixer

Instructions

1. Chill metal mixing bowl in freezer. It's critical whipping be done in cold conditions.
2. Pour some syrup into bowl. Make small batches because the whipping process makes it so voluminous. Try a 1/4 cup?
3. Add cream. Try 1/2 cup?
4. Turn mixer only medium and walk away. It should start to combine and form bubbles after a minute or so.
5. Kick speed up to high and leave it alone. Watch it and when the cream reaches the stiffness you desire, stop. It probably will take only 2-3 minutes. If you leave it beating for far too long, you'll make butter, but it's not as if you only have a 10 second window of opportunity.

Variations

Simple syrup is for plain whipped cream. But I have flavored the cream by using a flavored syrup (like you would make or buy. Think "coffee shop flavor shots".) I've also flavored cream with lime zest or basil, too. They're surprisingly tasty and make the cream seem less 'heavy'. Try to pull in a flavor of what it accompanies -- yes, it's good just off the spoon, too. Cinnamon, pumpkin pie spice, vanilla, cocoa, etc.

Slow Oven Chicken (healthy method)

Braising is just a method of low, slow cooking.  It is usually very easy but requires a lot of time.  This is "fast" by braising standards.  The skin will be removed, so this is a low-fat preparation but it's tender, juicy.

Ingredients
1 whole chicken - 4 1/2 to 5 lbs
1 bay leaf
1 small onion, medium chop
10-12 cloves garlic (whole)
2 sprigs fresh rosemary
1 stalk of celery, cut into 1 inch pieces
1- 2 tsp fresh lemon juice
olive oil
kosher salt
black pepper

Non-standard supplies
A lidded pot big enough for the whole bird -- an oval dutch oven or tin roasting pan will work
Fat separator  (ideally, but we can improvise)

Instructions

1. Preheat oven to 250 and put rack on lowest setting.
2. Throw away chicken parts - giblets etc.  Then pat dry and sprinkle generously with salt and pepper (all sides)
3. Prep chicken by heating olive oil (2-3 tbsp) on stove top until almost smoking.  Place chicken in pot, breast side down,
4. Add bay leaf, rosemary, garlic, celery, onion to pot.  Let cook for 5 minutes until chicken is browning.
5. Flip the bird in the pot and cook other side for 8 minutes, breast side up.
6. Cover pot with aluminum foil then place lid on pot  (double seal)
7. Bake for 90 minutes or until breast is 160 degrees.  Chicken will no longer look browned and skin will NOT be crispy.
8. Place chicken on cutting board and cover with foil from pot.
9. Strain juices in fat separator which are dark and throw away bay leaf and rosemary sprig.  If you don't have a fat separator, try spooning out as much fat as you can from the top.
10. Heat juices over low heat, adding garlic, onion and celery solids to warm.  Add lemon juice to taste.
11. Peel skin off chicken and carve.  Serve topped au jus - it's supposed to be thin, not a gravy.

Pumpkin Cream Cheese Bars

Fall is upon us, and I made this for the first time last night. It was a delicious hit.

Ingredients

1- 16 oz pkg of pound cake mix

3- eggs

2 tbsp butter

4 tsp pumpkin pie spice

1 8 oz pkg cream cheese

1 - 14 oz can sweetened condensed milk

1 - 15 oz can pumpkin

1/2 tsp salt NOT KOSHER

1 cup or 2 oz chopped pecans (more or less is ok, completely optional)

Non-standard supplies

None

Instructions

1. Set cream cheese out near oven to help it soften. (for a few hours at room temp if possible)
2. Preheat oven to 350
3. Melt butter
4. In a mixing bowl combine cake mix, 1 egg, butter, 2 tsp spice mix. Try to moisten everything. If it seems too dry, that means it's fine. Keep working the mix until everything is part of a crumble - not powder.
5. Spray pan with nonstick spray.
6. With your fingers, press the crumbs into the bottom of the cookie sheet as evenly as you can.
7. With an electric mixer (stand or hand) whip the cream cheese until fluffy. Slowly add the can of condensed milk. Add 2 remaining eggs one at a time. Add remaining 2 tsp of spice and salt with eggs. Once blended, add can of pumpkin. Mix until blended thoroughly.
8. Pour over crust. Sprinkle nuts over pumpkin mix.
9. Bake for 30-35 minutes. Pumpkin mix will set and start to crack.
10. Cool, chill, cut into bars.
11. Serve with whipped cream if desired