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5/28/12

The Best Potato Salad Recipe



It's officially Memorial Day here in the USA and as raise a toast to our veterans and our current military, many of us are also spending time with friends, family and neighbors.  Need an incredible potato salad to bring to the bbq?  This is my favorite.  When I was sipping my coffee and thinking about recipes to feature on this morning's post I started to think to myself, "What's more American than potato salad and pies?"  So here is my favorite potato salad recipe that I came up with years ago by mixing and matching what I liked and didn't like in recipes and this was the winner that I've stuck with!

Potato Salad

6 medium potatoes
1/4 of a large, sweet onion, finely chopped
1 cup celery, chopped
1-2 teaspoon salt (start with 1 teaspoon and after it's done, taste and add more if you need to)
6 hard-cooked eggs, diced
2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/2 c milk
1 teaspoon prepared yellow mustard
1 cup mayonnaise

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.

Whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat. Let cool to room temperature and then add mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.





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5/27/12

Red, White and Blue - Ideas for Your Memorial Day Meals


It's Memorial Day Weekend in the USA and although most people aren't online too much this weekend since they are busy taking part in Memorial Day activities, get-together's with friends and family, etc.  However, you might be online right now trying to find something in 'red white and blue' to serve with your meal.

I too, am busy this weekend (although no Memorial Day plans... just slumber parties, two older kids traveling from college for a visit and preparing for a family vacation soon) so I wanted to build on posts I've already posted in the past and not reinvent the wheel.

Here is a quick look through my search engine to the right where I found a few patriotic themed foods I've posted in the past.

Have a good weekend!




Red, White and Blue Cookies
Vanilla Dipped Red, White and Blue Strawberries
Red, White and Blue Potatoes
Red, White and Blue Jello Dessert
Red Velvet Cheesecake




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5/26/12

Bloomin' Onion (or also known as Onion Blossom) with Southwestern Sauce


I had been craving an Onion Blossom (Blooming Onion) for about 2 weeks so made sure to pick up a couple extra onions during the last grocery shopping trip specifically for this recipe.  We go through a lot of onions and I wanted to make sure I had enough for all our dishes.  I posted an Onion Blossom recipe once previously, back in 2008 and I still make it basically the same except this time I didn't add cumin to the mix and I fried it both upside down and right side up.

I absolutely love these, but I rarely make them (maybe once a year - twice at most) because they are rather messy and the frying oil smells up the house (LOL).  It's much easier to quell the craving by ordering them at your favorite steakhouse restaurant.  However, I will say that I don't order them myself because I find they are usually too greasy.  The home version tends to be less greasy and you can always drain it and squeeze it a bit with paper towels to even get more of the oil out.

When it comes to cutting your onion you can use an onion blossom cutter or do it with a knife.  I actually own a blossom cutter - (I own the most basic and cheapest; Norpro Onion Blossom Maker) but it must have gotten lost in our recent relocation across the country because I couldn't find it this time so I just used a knife and sliced 16 times to make the petal without a guide.  You can do it either way and I'll put some other onion cutters at the end of the post you can check out if you want to as well.

The Southwestern Bloomin Onion Sauce: Prepare ahead of time so it has time to chill

1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish sauce (I use Kraft)
1/4 teaspoon paprika
1/8 teaspoon dried oregano
Dash ground black pepper

Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.

Blooming Onion  (or Onion Blossom)

1 cup milk
1 egg, beaten

1 cup all-purpose flour
1 1/2 t salt
1 1/2 t cayenne pepper
1/2 t ground black pepper
1/4 t dried oregano
1/8 t dried thyme
1 giant 'sweet' onion like a Vidalia

Vegetable oil for frying

Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion. In a separate bowl, combine the flour, salt, peppers, oregano & thyme.

To slice the onion - First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Using a large knife you will now slice all the way across the onion but not down to the cutting board. You need to only cut 3/4 of the way through the onion so the bottom holds it together. You need to make 16 slices, or as many close to that number as you can to make the petals. Spread the "petals" of the onion apart gently, you'll want to separate them to make coating easier and to get the flour and seasoning mixture down into the onion base.

Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Double dip your onions - wet, dry, wet and dry again. Then let the onion rest for at least 15 minutes to 'set' the breading.

Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion upside down for about 6 minutes then right side up in the oil for 6 minutes or until it turns golden brown and the petals are done. Remove it from the oil and let it drain on a rack or paper towels.  Salt and serve with the sauce for dipping.



You can slice it without an Onion Blossom Cutter but it's tricky

After slicing 16 slices not all the way through, I flip it over and open the petals

Dry, wet, dry, wet and set 15 minutes

Frying in a deep fryer or a deep pan


Here are the Onion Blossom Cutters I said I'd post for those interested:  (click on them to go to the detail page).

                 

     



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5/25/12

Summer Drinks for your Backyard Get Togethers: Mango Mimosa's, Sour Apple Martini's and Mojito's

This weekend is Memorial Day Weekend in the USA and the unofficial start of summer parties, gatherings, bbq's, wedding showers, friends and more.  There are some social drinks that go perfectly with the warmer summer weather and these are three of them.  Mimosa's, Sour Apple Martini's and Mojito's.  The difference in this mimosa is that it's made with my personal favorite fruit; mangoes.  

I've had these drink recipes sitting in my personal files for about 5 years already and realized I've never posted them.  Well, here they are!   

Note that you will see one calls for simple syrup.  This is just a mixture of 2 cups sugar in 1 cup boiling water.  Let it cool completely (you can even keep it in your refrigerator if you enjoy these drinks often).   The recipes are for individual sized portions so adjust accordingly to as many as you want to make.


Mango Mimosa

Heavy splash  (about 1 1/2 teaspoons) of mango puree or nectar
Heavy splash of simple syrup
Heavy splash of peach schnapps
1 c  Champagne, chilled

Combine mango puree, syrup and schnapps in a champagne flute; stir. Top with Champagne. Garnish with a small piece of mango if you wish.
 


Sour Apple Martini

1/4 c vodka
3 T sour-apple schnapps
Splash melon liqueur
Splash of fresh lime juice
A thin Granny Smith apple slice to garnish

Combine ingredients in a shaker with ice. Shake 1/2 minute, until ice crystals form; strain into chilled martini glass. Garnish.


 
Mojito

4 mint sprigs
6 thin wedges of a lime
1 t  sugar - superfine
1/4 c light rum
Chilled club soda
Mint sprig and lime slice, for garnish

Put 4 mint sprigs in tall glass with lime pieces and sugar. Using wooden spoon, mash mixture to release oil from sprigs and press out lime juice. Add rum; stir until sugar is dissolved. Add ice cubes. Top with club soda. Garnish.



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5/24/12

Belgian Waffles

 

 



You will need a waffle maker to make waffles.  You could still mix the batter and then cook a pancake out of it but it won't be the same.  Topped with whipped cream and strawberries, a light dusting of powdered sugar, or even just good old butter and syrup - they are a a great breakfast, dessert or comfort food.


Waffles

1 1/2 c flour  (or 1 c Now - Gluten Flour  and 1/2 c coconut flour)
1 t salt
1/2 t baking soda
2/3 c sugar
2 T oil
1/2 c heavy cream
1 c milk  
1 T vinegar, white
1 t vanilla
1 egg

Mix all just until smooth.  Do not overbeat.  Heat your iron and pour into the slots.  Cook per instructions for your iron.  Serve with your favorite syrup (my sugar free version here) or top with powdered sugar, whipped cream and strawberries, chocolate chips or anything you wish!



 



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5/23/12

BLT Salad

I don't have a photo of this one because when I threw it together a couple weeks ago I was just winging it and didn't use a recipe.  However!  I wanted to get it typed out into my site as I use my own website to browse my personal files and brainstorm 'what's for dinner'.

My family loves BLT's.  We love bacon pretty much in any form, but BLT's are just the perfect quick, light meal when it's a hot summer day and we are hungry but don't want something heavy.  This salad uses the idea behind a BLT but is even lighter without toast/bread.  I added croutons for the crunch.  This one is easy to make 'low carb' if you need to by leaving out the pasta and croutons.  


BLT Salad

Cooked and diced or chopped chicken breasts - about 1 1/2 or 2 cups
Cooked and crumbled bacon - about 3/4 cup (6-8 slices)
1 c pasta (mini shells, bow ties or rotini are all good but any kind will do) - cooked and drained
1/2 c chopped onion (I like yellow as they aren't as strong)
1 tomato, chopped or diced
(My daughter will say to add some ranch dressing to this instead of plain mayo.  We do both)
3/4 c mayonnaise (play with the amount)
Salt and pepper to taste
Lettuce
Croutons


Mix everything together except the lettuce leaves and croutons.  Serve the salad on a large lettuce leaf and top with crunchy croutons. Print Friendly and PDF

5/22/12

Homemade Sugar Free Pancake and Waffle Syrup







The syrup I've had on hand since we moved here a few months ago is Walden's Farm. I found it at my local grocer since it's easy to find at most retailers now.  However, I ran out last week.

I washed and saved the bottle because I decided I was finally going to take the time to come up with my own recipe for a homemade sugar free pancake syrup.  

I've made homemade pancake and waffle syrup for years.  Actually, one of my favorite recipes is as old as your great, great, great grandmother I bet!  It uses potatoes.  But... I've never made sugar free.  I always assumed it would be too runny as sugar free sweeteners available over the past 11 years have never been able to thicken into a syrup.  This recipe will need a maple flavor extract.  I use Mapleine, which you can find at most stores (in the blue box) but if not, it is available online.

Sugar Free Pancake Syrup


1/2 c brown sugar sweetener like Ideal****
1/2 c Xylitol crystals
1/4 c water
1/4 t vanilla
1/8 t Mapeline flavoring
1/2 T real butter

In a saucepan over medium heat, place the sugar substitutes and water.  Stir until smooth and completely melted.  Raise the heat just a tiny bit to bring it just to the verge of wanting to boil without actually boiling it.  As soon as the little bubbles appear on the bottom of the pan, remove from heat.  Add the vanilla, mapeline flavor and butter.  Stir smooth.  Let cool and pour into a reused syrup bottle or mason jar.  Use in place of sugar laden pancake and waffle syrups.  Will thicken if you store it in the refrigerator so you will need to shake it well and either let it set at room temperature for a few minutes or briefly heat for 15 seconds in the microwave.  Nice and thick while still being sugar free!




Cook while stirring to melt the sweetener with the water

Add the flavorings and the butter for the finishing touches!




ANSWERS TO COMMENTS:


Dineen - Yep! I only used that much water because I wanted a nice, thick syrup without having to use any thickeners. Another option is to use more water and add Xanthan Gum for a thickener, but I have never done that with this recipe and have only made it this way. Feel free to experiment though and let me know if you find using more water and a low carb thickener to work well.



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5/19/12

Chocolate Cake with a Vanilla Cream Filling and Deep Chocolate Glaze





A couple years ago I brought you a recipe for a Ho Ho Cake (I made it for my son's birthday) and tonight I whipped up another creamy double layer cake that reminded me of Ho Ho's although this filling is a bit more creamier.

The flavor is incredible and as a matter of fact, although I only finished assembling the cake about 20 minutes ago, there are only 6 small pieces left!  Yes, it is that good!  I don't like chocolate or sweets and even I had 2 pieces.

It uses a cake mix for the base because it's fast and easy but you can absolutely improve on this by making your own chocolate cake from scratch.  I have some awesome recipes here on the site (try a search on the right for my chocolate mayonnaise cake).  I also opted to make the creamy white filling and the chocolate glaze sugar free by using Swerve Sweetener. You can use sugar or a sugar substitute - both work great!

The original recipe idea came from a church dinner cookbook but I improvised, changed some ingredients, changed the method and 'played' with my food as always.  I hope you like it as much as we do!



Chocolate Cake with a Vanilla Cream Filling and Deep Chocolate Glaze

1 chocolate cake mix - make according to directions
filling:
1/2 c butter
1/2 c shortening
1 1/4 c sugar or substitute like Swerve
3/4 c milk
1 t vanilla
glaze:
1 c sugar or substitute
1/3 c cocoa powder
3 T cornstarch
1/2 c cold water
1/2 c cold coffee
3 T butter
1 1/2 t vanilla

Bake the cake in a 9x13" inch pan according to directions.  Cool for 10 minutes and turn out on a wire rack to cool completely.  You can use half the cake mix and make half the cake and bake in an 8X8" pan as well.  Cool completely.

Make the creamy filling by creaming the shortening, butter and sugar together until light and fluffy.  Microwave the milk for about 1 minute and drizzle slowly into the sugar butter mixture, beating with an electric mixer until smooth.  Add the vanilla.

Split the cooled cake in half lengthwise.  Spread the filling evening and replace the top of the cake.

Mix the glaze ingredients except for the butter and vanilla in a bowl with a whisk.  Microwave 1 minute and stir.  Microwave another minute and stir.  At this point if you have a strong microwave it will be thick and smooth.  If it is not, microwave another 45 seconds.  Whisk smooth.  Add the butter and vanilla and whisk until the butter is melted in.  Spread this over the top of the cake.  If you can wait, let it stand until the filling and frosting set up but my crew ate over half of it immediately.  Refrigerate leftovers.


I wish you could see how satiny this looks!  Beautiful.

Spread the filling over the bottom half

The yummy glaze. If you don't have coffee just use all water.

A blurry action shot.

This is ooey gooey goodness!








 




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5/18/12

A completely different marinade for Chuck Roast (when you don't want the same old roast.... again)




A Different Chuck Roast Marinade

1 chuck roast, thawed
1/4 c cider vinegar
1/4 c oil (your choice)
1/4 c soy sauce
1 t Worcestershire sauce
2 t garlic, minced
salt and pepper

later;
1/4 c soy sauce
seasoned salt
1 t ground ginger
2 T brown sugar

Place the roast in a crock pot.  Add the ingredients on it and place the lid on.  Cook on high or medium high for about 2- 4 hours depending on the size of your roast. You'll finish it in the oven.  At this point you probably have a lot of liquid.  If it is, pour off about 1/2 of it so there is about 1/2 - 3/4 inch liquid, but it's not 'boiling' in its own liquid.  If you have an oven safe dish that lifts out of the crock pot, keep it in, add the second list of ingredients, spread them around on the top with the back of a spoon, and transfer to the oven at 350 degrees.  If it isn't oven safe or is 1 piece, transfer it to a baking pan, pour the liquid over, top with the remaining ingredients and then place into the oven.   Bake until desired point of well-done-ness.  I baked about an hour.   Remove from heat.  Let set for at least 10 minutes, 15 or so if you can hold off that long.   Slice and then pour the cooking liquid over the meat, getting some on every piece so the meat soaks it up.  Serve.





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5/17/12

White Funfetti Fudge

For someone who doesn't really like or crave sweets and doesn't like chocolate hardly at all, my family and friends are surprised by one of the sweets I do like. Fudge.  My husband just shakes his head and comments that for someone who doesn't like sugar, how can I like one of the most sugary candies there is!?

I don't know. But I do like vanilla fudge, peanut butter fudge, maple pecan fudge, cake batter fudge, marshmallow fudge.... I rarely eat it and never buy it, but I drool over it on vacation when we walk past the fudge shops!

This weekend we were at Bass Pro Shop and visited the old general store in the back of the building. I saw the array of fudge and wanted to purchase some, but I'm cheap. I never buy fudge. I just can't justify paying those prices!    So, this week I made fudge.  Three batches... because the humidity and rain was playing havoc with it and making it difficult!  When you are making the old fashioned fudge that involves cooking cream and sugar on the stove to soft ball stage, it can be persnickity. 

When you want simple, never fail fudge, you make the kind like this one below;  with chocolate chips and sweetened condensed milk!




White Funfetti Fudge

1 can of sweetened condensed milk
1 1/2 pkgs. (about 3 1/2 cups) white chocolate chips
3 t vanilla extract
1/2 t almond extract
1/4 c colored sprinkles or the sprinkle package from a Funfetti frosting can



Lightly spray/grease or line an 8X8" pan with foil or parchment. Microwave the sweetened condensed milk and white chocolate chips for about 2 minutes until the chips are melted, but do not over cook or they will seize and get hard. Add vanilla and almond and stir until completely smooth and melted. Just before pouring into your pan add 3/4 of the sprinkles to the fudge. Don't stir very much or they will melt. Barely stir them and quickly pour into the pan. Sprinkle the remaining on top. Let set to harden (or do it more quickly by placing the pan in the refrigerator). Cut into 1 inch pieces.Print Friendly and PDF

5/16/12

3 Layer Ho Ho Cake with Chocolate Fudge Frosting and Edible Fondant Glitter Stars


My father-in-law's birthday is coming up soon, but because we recently relocated 1,000 miles across the country we no longer live near family - neither mine nor my husbands.   This past weekend I was thinking about a gift to send him this year and was also recalling the various cakes I've made him.  The cake above is the one I made for his 81st birthday in 2008.  It was everyone's favorite as it was layers of chocolate cake with a creamy vanilla filling, smothered in chocolate frosting with a layer of dark chocolate icing and covered with homemade edible glitter stars forming a staircase of falling stars down the side of the cake.  When this photo was taken it had already traveled on a 3 hour car ride with three kids and it still held up well!

I had gotten the idea for this cake after making my Ho Ho cake for my son (the link to my Ho Ho cake) and then got creative and just dreamed up making this one for my FIL that year.   My favorite chocolate cake recipe is homemade with cocoa, flour, sugar and mayonnaise but here is the version using a store bought cake to start - which I know many people are more comfortable with.



This is the recipe for my original 2 layer Ho Ho Cake (link above) for my sons birthday.  To make the Glitter Star Cake you'll want to make 3 layers for the cake, double the filling recipe and use 2-3 containers of frosting - one milk chocolate for the base and then the dark fudge to pour over.  You'll also need fondant for the stars.  (White Rolled Fondant link )



Ho Ho Cake

1 dark chocolate devils food cake mix (brand name, not store brand)
1 1/4 c water
3 eggs
1/2 c canola oil

Make the cake according to directions and bake in (2) 8 or 9 inch round pans. Follow the timing on the box (averages 32 minutes). Let cool completely. Slice the tops off to make them completely flat and even.

Filling:

1 cup sugar
6 oz. evaporated milk
1/2 c butter
1 T vanilla
2/3 c shortening
1/8 t salt

Icing:
1 container dark fudge frosting

Beat the filling ingredients until light and fluffy. With a KitchenAid mixer this only takes about 3 minutes. With a handheld it may take up to 7-8 before it comes together. Spread the filling over the cooled cake and top with the second cake. Press down lightly to flatten and make even.

Microwave the frosting for about 20 seconds until it's pourable. Drizzle the frosting over the sides and then pour 1/2 - 3/4 on top. Smooth with a butter knife, spatula or frosting knife.

Cover loosely and refrigerate at least 24 hours.

To make it into the 3 layer cake I made for my father-in-law;

Chocolate cake layers;  I chose 3 and left them whole although you could split each and have a 6 layer cake if you prefer or make the cake into 2 layers, split them and have it be a four layer cake.

Freeze your cakes for easier handling.




I covered it all in a milk chocolate buttercreme icing with a dark chocolate fudge frosting layer drizzled down the sides and then used chocolate jimmies on the top of the cake with edible gold dusting power on the sprinkles.



I rolled out white fondant and cut star shapes for the trim.   Some of the stars I painted silver and gold with edible glitter dust - and left some white.  DIRECTIONS FOR FONDANT STARS WERE POSTED HERE.

I used a kitchen 'paint' brush that I use only for food products to paint the edible glitter on the fondant.  I used vodka with edible food dust as my 'paint'.  The alcohol evaporates and you are left with beautiful gold and silver stars.


I didn't have a plan in place when I started this cake.  I actually just baked 3 layer cakes and took it from there!  I love how it turned out though and so did my FIL.

Get creative!  Give it a try.



PRODUCTS I USED TO MAKE THE CAKE:

White Rolled Fondant
Wilton Gold Pearl Dust
Food-Grade Platinum Dust Edible Glitter, Silver
Wilton Set of 3 Star Cut Outs


                

   
   
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