I am in love with a new blog: http://thepioneerwoman.com/cooking/ so lately all of my recipes I have been trying are from her blog.
- 4 whole Russet Potatoes, Scrubbed Clean
- 2 Tablespoons Butter, Softened
- 1-½ cup Heavy Cream
- ½ cups Whole Milk
- 2 Tablespoons Flour
- 4 cloves Garlic, Finely Minced
- 1 teaspoon Salt
- Freshly Ground Pepper, to taste
- 1 cup Sharp Cheddar Cheese, Freshly Grated (I also added onions and ham to mine)
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful.
3-4 Strawberries (washed and sliced)
1 Banana (peeled and sliced)
1 Cup balsamic Vinegar
1 Tbsp Honey
1 Tbsp of sugar
Clean and cut Strawberries and place them in a bowl or Plate, Peel and Slice one banana place in same bowl. Pre heat stove to medium to high heat and fill small sauce pan with 1 cup balsamic vinegar, sugar and honey. Bring to a boil. Reduce heat to a simmer till the syrup reduces to 75% and thickens into a syrup.
1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
6-inch wooden skewers, soaked in cold water for 30 minutes
Garlic-Mustard Glaze, recipe follows
Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey
Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
I saw this Recipe and I just HAD to make it! It’s not the normal boring coffee cake you are thinking of. This is REAL coffee cake, with coffee in it…
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- 2 sticks Butter
- 3 Tablespoons Instant Coffee Crystals
- ½ cups Buttermilk
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 2 teaspoons Vanilla
- FOR THE ICING:
- 1-½ stick Butter
- 1 pound Powdered Sugar
- 2 Tablespoons Instant Coffee Crystals
- ¼ teaspoons Salt
- 4 Tablespoons Heavy Cream
Preheat oven to 350 degrees. Grease and flour two round baking pans.
In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
Melt 2 sticks of butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.
In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.
Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.
Allow to cool completely.
Combine all icing ingredients, then ice the cake. Chill for an hour before serving.
I am in love with this food blog:
I love all her recipes and pictures and how she types about her kids and family and everything! I love it! I have been making a lot of her recipes lately too! She has been an inspiration to me. To want to cook more and try new things! I also really want a fancy shmancy camera to take even better pictures of my food! If you want to be inspired to cook, you should check her blog out! She is amazing!
(I am a sauce person. I LOVE sauce so much that you can’t even see the chicken in this picture! I promise its under all the mushrooms and saucy goodness)
- 1 pound Linguine ( I used rice)
- 6 whole Boneless, Skinless, Trimmed Chicken Breasts
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 12 ounces, weight White Mushrooms, Sliced Thin
- 1 cup Dry White Wine
- Chicken Broth (optional)
- 1 whole Lemon
- ½ cups Heavy Cream (can Use Half-and-Half)
- 1 teaspoon (heaping) Capers
- Chopped Fresh Italian Parsley
- Parmesan Cheese, For Topping
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.