Monkey Bread

Monkey Bread!  I mean seriously.  This makes an amazing Mother's Day table contribution, pleasing both kids and adults alike.  It's sweet, there's warmth from the cinnamon, it's buttery and soft and you get to rip it apart with your fingers.  Om nom.   There are many recipes out there that call for using packaged biscuit dough, but we try to avoid processed foods, so I found a recipe that called for making the dough from scratch. There is rising time involved so plan accordingly!

Monkey Bread
Food Network Canada
Makes 1 large bundt pan

4 tablespoons plus 1/2 cup butter, melted
2 cups milk
1/4 cup brown sugar
1 tablespoon vanilla
1 tablespoon instant yeast
4 cups flour
2 teaspoons salt
1 cup sugar
3 tablespoons cinnamon

Preheat oven to 200F. Lightly oil a large bundt pan or other baking pan.

In a large bowl, add melted butter, milk, brown sugar, vanilla and yeast. Stir together, then add the flour and salt. Mix with mixer until dough comes together in a shiny mass, and pulls away from the sides of the bowl.

Put the dough in a large oiled bowl, cover with a towel, and place in the preheated warm oven for 1 hour, or until doubled in size. When the dough has risen, take it out of the oven and pour the melted butter into a small bowl. Put the sugar and cinnamon into a second bowl and whisk well to combine.

Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar and layer them in the bundt or other baking pan.

Put the pan into the oven to rise for a second time, for about 45 minutes, until the dough balls reach the top of the pan and double once again.

Remove from the oven, and increase the heat to 350F. Once hot, place the pan back into the oven and bake for 40 minutes.

Pin It

Random Assortment of Tips - Parties, Kitchen, Personal & Home

Having a party?
-use cake stands to serve the food - stack them for a dramatic display.-pretzel sticks make clever edible toothpicks for cubes of cheese or meat.
-ordinary ice cubes become extraordinary if you freeze mint leaves, citrus wedges or maraschino cherries inside them.
-skip the balloons and save your breath with clusters of paper lanterns instead: they are reusable and you won't waste time blowing them up.

In the kitchen...
-after grating soft cheeses or other sticky foods, use the pulp side of a lemon to remove hard to clean residues.
-lemons are also effective at bleaching and cleaning cutting boards.
-use a turkey baster to simplify (and to keep things neater) portioning out small amounts of liquid and batters.

Health and Beauty:
-to lighten blond hair slightly, simmer two sliced lemons in water for one hour (add more water if necessary). Strain, pour into spray bottle and mist hair. Even more effective if heading out into the sun.
-roast a halved lemon over a flame until the peel turns golden. Remove from heat and mix juice with one teaspoon of honey; drink. Soothes a sore throat.

Around the house:
-skip bleach, add 1/4 to 1/2 cup lemon juice to wash cycle to lighten whites.
-soak a cotton ball in vanilla or apply a few drops of essential oil then place in your vacuum bag before vacuuming. Will scent the rooms as you go.
-if you worry about your plants when going on vacation, poke a tiny hole in the cap of a bottle and stand it cap side down into the soil of your plant pot. The water will drop out slowly, keeping your plant happy.
Pin It

Peach Cobbler for Peaches Geldof

I'm not one for celebrity news.  I don't follow the typical websites dedicated to the inane details of celebrity lifestyle.  Facebook however, has begun including a 'Trending' section in the sidebar and it was there that I learned of the untimely death of a young lady named Peaches, daughter of Bob Geldof, who founded the Bandaid.

Celebrities, despite their big fat bank accounts, nice clothes and fancy vacations, really do have it sort of rough.  They live their life with cameras flashing constantly, not even able to run out to the grocery store in their flannel jammie pants without it being documented for the world to see.  That's got to be extremely stressful.  No thanks!

As a sort of homage to the late Peaches Geldof, I give you Peach Cobbler.

Peach Cobbler
Food.com

Makes one 8 inch dish

2 large peaches, sliced (peeled if using fresh)
1 1/2 cups sugar, divided
1/2 cup butter, melted
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 dash nutmeg
3/4 cup milk

Preheat oven to 375F.

Mix peach slices with 3/4 cup sugar and set aside. Pour butter into an 8 inch square baking dish. Mix flour, baking powder, salt, nutmeg and remaining sugar. Stir in milk until just combined. Pour over butter in baking dish. Top with peach slices.

Bake for 45 minutes or until golden. Cobbler is best eaten day of baking as the fruit tends to render it soggy if left to sit.
Pin It

Kelly's Chewy Double Chocolate Cookies

It's interesting to think about the odd things one remembers from the various homes lived in growing up. We didn't move a lot, per se, but we did live in several houses and thinking back to what I do remember, some of it is just strange. What sticks in your memory, you know?

King Road was the first house I have a memory of. Nothing about the inside of the house but outside I remember our dog got all tangled up in a pile of scrap barbed wire out behind the barn and my uncle cutting him free...poor little dog succumbed to his injuries anyway. On another occasion little Rina decided to head off down that long gravel driveway thinking she'd get the mail and suddenly Mom in that bronzey beigey beast of a car roaring up behind, dust billowing all around and her panicked face. Good gracious.

Then there was the house on the street with the fancy name. I remember vividly watching hockey with my Dad, me eating a banana and him combing out my hair wet from the bath. One of my favorite memories. There was a bridal shower where balloons filled with confetti were popped all over that brown chair in the living room. The backyard where I first learned to ride a bicycle and my Mom suntanning while making garage sale signs with a big black marker.

Oh, the house on the hill. I loved that house because of the big piece of country property it was on - treed and perched just on the side of the hill with a view like nothing else. The forts we built and the fun we had riding our bicycles...Dad building bonfires (because that's how country folk got rid of garbage don't you know) and tossing the odd fuse or lightbulb into the flames just for fun. Finding pieces of broken pottery in the dirt as my Dad landscaped; my littlest brother falling out of the pool and how frightening it was as Mom took him to the hospital because he kept dozing off. Mom hiding pieces of Trident gum in the plants so my birthday party guests could have a scavenger hunt. The cast iron woodstove and how another brother burnt his entire hand on it - the blister, oh my goodness the blister. My sister and I finding our new birthday bicycles in the storage shop under the patio.

Finally, the house where we lived the longest, and where I moved out on my own from. Far too many memories to list, in that house. I will however mention Kelly, our neighbor.

Her Mom passed along a recipe for double chocolate chip cookies to my Mom many many years ago and as a kid, I never really liked them. But boy oh boy do I ever like them now. They're rich and chewy and chocolately and really? There isn't one single reason I can think of for us both not to make them right now.

Kelly's Chewy Double Chocolate Cookies
Makes 4 dozen large cookies

1 1/4 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla; beat well. Add flour, cocoa, baking soda and salt. Blend well. Stir in chocolate chips.

Drop by spoonful onto parchment lined baking sheet. Bake at 350F for 8-9 minutes, do not overbake!!

The cookies will puff up while baking but flatten while cooling.
Pin It

Gingerbread Granola

So uh...hello again.  Poor blog.  I'm not apologizing, however - life, real life, comes first and foremost always, no? 

While writing up the recipe for this post I felt badly about not updating on life (you know, for all of those readers still hanging around *crickets*).  Perhaps in another post?  I'm just dipping my toes into the blog waters at this point...see how she feels, trying things on for size again.

In any case, hai!  Granola!  I feel bad about granola.  It's like the redheaded step child of foods I like.  When I have it, I'm all over it, a regular yogurt-n-granola-for-breakfast-lunch-snack-nighttime snack-fiend.  Bring it on.  When I don't have it, I don't feel like making it and therefore do not have a fiendish addiction to it.  I'm so fickle.

This granola?  Even Matt (who doesn't typically like yogurt) thought this was delicious.  It's the maple syrup, doncha know.  And of course those gingerbready spices.  I was at first concerned about all of that olive oil - I would suggest using a very light and subtle oil although once baked and tasted you don't really know it's there.  We typically choose Greek yogurt, for the thicker texture and tangy flavor.  Top it off with this crunchy goodness and you are set.  Om nom.

Gingerbread Granola
A Beautiful Mess

2 cups oats
1 cup almond slivers
1/3 cup olive oil
1/3 cup maple syrup
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves

Combine oats and almond slivers in a large bowl.  Add olive oil and maple syrup and stir to combine.  

Combine spices in a separate bowl and toss with granola.  

Bake at 350F for 15-18 minutes or until golden and crunchy!

I'm caving, but just barely.  Here's the most recent shot of my beautiful family:

Pin It

Get Cape. Wear Cape. Fly.

This year, I’m striving to improve.

Take better care of my overall health. Drink more herbal tea. Relax. Exercise! Go to bed earlier and wake up with the sun. Respect dark chocolate for its beneficial properties.

Be more on top of things. Important emails, especially those with regard to Bear’s homeschooling, should be written and responded to promptly. I must plan ahead and aim to get things done.

Use my abilities in the kitchen towards gifts of gratitude.  A chocolate mayo cake wins over a buttercream spectacular any day.

Improve my planning skills. Contemplate and complete one handmade Christmas gift each month.  Include breakfast and lunch on the menu and take the night before to prepare them. Take note of birthdays, anniversaries, and other important dates and give thoughtfully.

And finally,

...live more. Go outdoors and breathe. Notice everything. Hug my kid and kiss my husband and live in the now. Be in the moments.

Pin It

Dutch Baby Pancake

It's been raining. And raining and raining. I don't believe it's ever going to stop. There are residents in my small city who've been given flood evacuation notices due to the swollen waterways and incessant rain. Send a boat, would you?


Perhaps if I make another Dutch Baby pancake for the Bear, the sun shall return.

Do you think I should have allowed mine to brown a bit longer? It was quite eggy and rich (duh?) and although absolutely delicious, the texture wasn't as light as I was expecting. The Bear and I had sliced strawberries and a bit of syrup with ours and it was sugar overload - one or the other, next time.

The recipe uses 3 eggs to serve 2 to 4 people, so if you find yourself with a few eggs needing to be used up (as I was), this is a sweet change from the expected omelet or quiche. However, one could omit the sugar and add a few savory notes to the batter, like rosemary or hot sauce, and serve with cooked ham or sausage and small-cubed cheeses, for a different take on that expected omelet or quiche.

Dutch Baby Pancake
Dinners For Winners
Serves 2-4

2 tablespoons butter
3 eggs
3/4 cup milk
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup sugar
powdered sugar, fruit, jam, syrup, etc for serving

Place butter in oven proof skillet (cast iron, preferably) to preheat at 425F. In a blender, food processor or using a stick blender, combine eggs, milk, flour, salt, vanilla and sugar till smooth.

When oven is preheated and butter melted, remove the skillet (use your oven mitts - that sucker is HOT) and swirl butter to coat all sides. Pour batter into the hot skillet and return to oven to bake 20 minutes, or until puffed and browned.

Slice and serve immediately as pancake begins to deflate upon removal from oven. Serve with various toppings.
Pin It

Cucumber Salad

My Mom dropped off a container of strawberries today - quite ripe and needing to be used. Off to Pinterest! I found nothing I wanted or could make using the strawberries, but was reminded of this simple sounding recipe for a spicy cucumber salad. Had a few Thai chilis leftover from the guacamole, most of a cucumber in the crisper plus a good hunk of red onion needing to be used so I was good to go.

Glad I did, too - I could easily eat an entire cucumber made into this salad. It's really good: light, fresh, crunchy, and the dressing is perfect. Yum.

*be cautious with hot chilis - the capsaicin can transfer to your skin and cause burning irritation; wear gloves while preparing the peppers if you feel it necessary*

Cucumber Salad
Kayotic Kitchen

1 cucumber, sliced lengthwise and seeds mostly removed
1 small red onion
1-2 Thai chilis (fewer the seeds, lesser the heat)
2 tbsp honey
3 tbsp rice vinegar
1/8 tsp ground ginger
1/4 tsp ground coriander seed
few drops sesame oil
1 tbsp vegetable oil
pinch of salt

Chop cucumber, red onion and chili into a dish. Whisk together honey, rice vinegar, spices, oils, and salt. Dress salad and chill 15 minutes before serving.
Pin It

Guacamole

Matt and I have been watching a lot of Jamie Oliver, lately. Jamie at Home, mostly, with a bit of Jamie's Great Italian Escape thrown in for good measure. I admire the simple, no nonsense approach to life and the kitchen, and this guacamole is proof that even I, a strict follower of recipes, can wing it just a little...with delicious results.

We served the guacamole with cheese quesadillas.

*be cautious with hot chilis - the capsaicin can transfer to your skin and cause burning irritation; wear gloves while preparing the peppers if you feel it necessary*

Jamie Oliver's Guacamole
Serves 2

1 avocado, peeled and pitted
1 rounded tablespoon finely minced onion
2 Thai chilis, finely minced (fewer the seeds, lesser the heat)
kosher salt and freshly ground black pepper
1 tomato, deseeded and diced
juice of 1 lemon

Mash the avocado and season with about 1/4 tablespoon kosher salt and a few grinds of black pepper. Fork in the onion, chili and tomato. Stir in the lemon juice. Taste and adjust seasoning (I added another half tablespoon or so of kosher salt and another few grinds of black pepper).
Pin It

Beatty's Chocolate Cake

Chocolate cake, a favorite recipe, for no good reason.

This cake is deep and dark. Use good coffee (it's an Ina recipe, after all). You will love this cake all kinds of crazy. Try a piece as soon as it's ready but really, it's even better after a night in the fridge.

Beatty's Chocolate Cake
Barefoot Contessa At Home
Serves 8

butter, for greasing pans
1 3/4 cups all purpose flour, plus more for pans
2 cups sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 Recipe Chocolate Buttercream, follows

Preheat oven to 350F. Butter 2 (8 inch) round cake pans. Line with parchment paper, butter again and flour both pans.

Sift and combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. In a medium bowl, combine the buttermilk, oil, eggs and vanilla. With a mixer on low speed, slowly add the wet ingredients to dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer flat side up on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Buttercream
6 ounces good semisweet chocolate
1/2 pound (2 sticks or 1 cup) unsalted butter, at room temperature
1 extra large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted icing sugar
1 tablespoon instant coffee powder (omit if not looking for a lot of coffee flavor)

Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In a large bowl, beat butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the icing sugar then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Pin It

Beef and Broccoli

I made something epic for dinner last night. And I swear, my stomach just growled in thinking about it.

Don't over cook the broccoli! The slight crunch contrasts beautifully with the tender beef.

Beef and Broccoli
Rainy Day Gal
Serves 4

marinade for beef:
1/2 teaspoon baking soda
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 lbs steak, sliced thinly

for the sauce:
1/4 cup soy sauce
2-3 tablespoons water
2 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons flour

3 tablespoons vegetable oil
1 small onion, diced
2 heads broccoli crowns

Whisk together marinade ingredients and toss with sliced steak. Cover and refrigerate at least 1 hour.

In a small bowl, whisk together soy sauce, water, brown sugar, garlic, and flour until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over medium high heat until shimmering. Add broccoli and diced onion and quickly saute 3 minutes, stirring frequently. Remove to a plate.

Cautiously add remaining oil to the hot pan. Add marinated meat and half the sauce mixture and saute 3-4 minutes, stirring often, until the meat is no longer pink. Add broccoli and onion to the pan with remaining sauce, and saute 1 minute till heated through.

Serve over rice, if desired.

Liked something? Didn't like it? Questions? Leave a comment! or Follow me on Twitter!

Pin It

Candied Orange Peel

As long as you plan one day ahead, these candied orange peels make an easy, but classy, gift.  So pretty!  And they taste like summertime (aka, delicious).

Candied Orange Peel
Saveur 

3 navel oranges
1 cup sugar, plus more for coating
1/2 cup water

Wash oranges well; section and separate flesh from skin.  Trim any excess pith from each section of peel.  Julienne peel thinly, place in bowl, cover with water and refrigerate overnight.

Transfer strips to a saucepan, cover with water and bring to a boil over medium heat.  Boil 5 minutes.  Drain and set aside.  In the same saucepan, bring the sugar and water to a boil and stir until sugar dissolves.  Add orange peel strips and simmer till soft and glazed, at least 30 minutes.  Remove to a cooling rack and let dry till tacky.  Toss in sugar until well coated.  Dip in melted chocolate, if desired.

Liked something? Didn't like it? Questions? Leave a comment! or Follow me on Twitter!

Pin It

Super Simple Cranberry Sauce

Easiest cranberry sauce ever, that doesn't come in a can. Toss all of the ingredients into a pan, simmer, and it's done. Fresh, all natural, and at the risk of being repetitious, so easy.

Super Simple Cranberry Sauce
Makes 2 cups

12 oz fresh cranberries
1 cup white sugar
1/2 cup orange juice
1/2 cup water

Combine all ingredients in a saucepan and simmer until berries burst and sauce thickens, about 10 to 15 minutes, stirring frequently.

Liked something? Didn't like it? Questions? Leave a comment! or Follow me on Twitter!

Pin It

Candy Cane Cookies

Remixing an old blog post today...hope you don't mind but these are too cute to skip!

Today's cookie? A retro cookie straight outta the aluminum tree and color wheel (ooooh I want so bad), Andy Warhol, go go boot and Elvis era - the Sixties, of course! Betty Crocker's Cooky Book, published 1963, showcased this funky cookie with it's twisted strands and when I first saw it via Cakespy, I knew it was going on the must-bake list this year.

The only changes made to the recipe was going the all butter route as suggested by Cakespy (the original recipe calls for a shortening and butter blend) as well as skipping the almond extract in favor of using all vanilla.

Candy Cane Cookies
Adapted From Betty Crocker's Cooky Book
Makes 4 dozen

1 cup butter
1 cup sifted icing sugar
1 egg
2 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
red food coloring

Preheat oven to 375F.

Cream butter and sugar; add egg and vanilla. Blend thoroughly.

Spoon and measure flour, stir in salt. Add to butter mixture and combine.

Divide dough into two parts; blend red food coloring into one half until desired shade.

Taking small bits of dough from each color, roll each into 4 inch strips on a lightly floured surface. Place strips alongside one another, press gently together and twist. Very important - shape cookies one at a time or dough will become too dry to twist.

Place cookies on parchment lined baking sheet and curve the top of cookie down to form the handle of the candy cane. Bake approximately 9 minutes or until bottoms are just lightly browned. While still warm, remove to cooling rack and if so desired, sprinkle with sugar. Allow to cool completely.

Pin It

Christmas Collation

In less than two weeks, Christmas will be here.  Two weeks!  Best get to baking...

Need a bit of inspiration?

Gingerbread Trees with Lemon Icing

Chocolate Espresso Snowcaps

Peanut Butter Blossoms

Candy Cane Meringue Kisses

Rumballs

Caramels

The Best Sugar Cookies Ever

Gingerbread Bears

Peppermint Patties

Chocolate Dipped Candy Canes

Chocolate Peppermint Roll 

Chocolate Dipped Ripple Chips

Gingerbread Houses

Soft Molasses Cookies with White Chocolate

Rumballs

Christmas Morning Breakfast

Vintage Look Christmas Cookies

The next week is going to be busy in my kitchen.  I've got the usual Christmas treats planned, including a few new recipes to try.  Here's hoping I'm able to photograph and post about a few of them!

Do you have any traditional recipes for the holidays?


Liked something? Didn't like it? Questions? Leave a comment! or Follow me on Twitter!

Pin It

Koek: To Welcome Fall

Fall has arrived, and without hesitation!  It's grey, gloomy, damp, and cold 'round these parts; our poor excuse of a summer seems so far away, already.  We've used our wood burning fireplace several times and that seems to be helping somewhat with the seasonal transition...

This cakey Dutch loaf (called 'koek' - phonetically: kook) is heavy and dense and good, even without the typical egg/butter/oil ingredients found in most baked goods.  It is full of spice and tastes best sliced thickly and spread generously with butter.

Perfect for fall. 

Koek
This recipe makes one loaf but is easily doubled or even quadrupled - throw the extra loaves in the freezer!

2 cups flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 cup corn or Roger's syrup
1 cup cold water

Preheat oven to 350F.  Grease and flour a loaf or bread pan.  Whisk together dry ingredients.  Add syrup and water and beat well to combine.  Pour batter into prepared pan and bake 1 hour or until cake tester comes out clean.  Cover with tinfoil near end of bake time if the loaf is browning too quickly. 

Liked something? Didn't like it? Questions? Leave a comment! or Follow me on Twitter!

Pin It

Grilled Chicken & Caramelized Onion Pizza

Um, hi.

Been awhile.

Sorry about that. Life, and stuff - you know?


But pizza! Pizza with grilled chicken, and caramelized onions, on a parmesan-garlic-Italian herbed crust!

It was passable. I thought it was maybe a bit too sweet but Matt loved it, and the Bear ate half of one of those pieces shown in the picture (for a 3 year old who practically lives on a diet of soup and beans and eggs, this is a triumph).

Caramelized onions rock my world, for serious. Halve an onion and slice into thin half moons, saute 15 minutes over medium heat with a splash of olive oil and a sprinkle of sugar to encourage caramelization...hello. I toss in a bit of chicken broth after they've softened, just for a bit of body, and right near the end of cooking I drizzle them with just a few drops of red wine vinegar. Come to Mama.

For the crust, I looked up an easy-ish bread maker pizza dough recipe because I didn't feel like kneading. It called for grated parmesan, a fresh clove of garlic and a hefty amount of Italian herbs. If I use this recipe again, I might pre bake the crust before topping it - I found it a little too bready and would have preferred a crispier crust.

Grilled Chicken & Caramelized Onion Pizza
Serves 6

2 boneless, skinless chicken breasts
1/2 cup tomato sauce
1/2 cup BBQ sauce (we used Kraft's Chicken & Rib)
1 onion, halved and sliced into thin half moons
1 cup mozzarella
salt & pepper
olive oil
1 recipe pizza dough (we used this one)

Season chicken breasts with pepper and grill until juices run clear and chicken is cooked throughout. Chop into bite sized pieces; set aside.

Heat olive oil over medium heat in a large saute or fry pan and add onions. Separate rings as onions cook and soften; about 8 minutes. Season with salt and pepper. Continue cooking until onions begin to brown and caramelize; takes about 15 minutes total. Remove from heat and set aside.

Combine tomato and BBQ sauces; set aside.

If using a pizza stone, preheat oven to 420F and heat stone prior to applying crust. Otherwise, sprinkle a large baking sheet with cornmeal and press out pizza dough to desired thickness.

Spread with tomato-BBQ sauce, then onions - use your fingers to separate clumps. Sprinkle with chicken and then cheese. Bake until crust is golden and cheese has melted and browned, about 20 minutes.


Pin It

Kitchen Play: Onion-Bacon Salad with Warm Crème Fraîche Dressing

Whoa. This Kitchen Play thing? Very cool. Have you been following the monthly menus?

Kitchen Play: each month a Progressive Party is hosted. Six food bloggers are assigned one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée and dessert. All six bloggers are challenged to incorporate the same product or kitchen tool into six different courses.

I was expecting this opportunity to challenge me, and challenge it did. I was given the salad dish and the secret ingredient was...


...onions. Fresh dry bulb onions. As opposed to storage onions. Because apparently there is a difference...I wasn't even aware there was a difference!

From the Onions USA website:

Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions.

Spring/Summer Fresh Onions
Spring/summer fresh onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by their thin, light-colored skin. Because they have a higher water content, they are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising.

With its delicate taste, the spring/summer onion is an ideal choice for salads and other fresh and lightly-cooked dishes.

Fall/Winter Storage Onions
Fall/winter storage onions are available August through April. Also available in yellow, red and white, storage onions have multiple layers of thick, dark, papery skin. Storage onions have an intense flavor and a higher percentage of solids.

Storage onions are the best choice for savory dishes that require longer cooking times or more flavor.

When I received information about my Kitchen Play challenge, it was just at the tail end of last season (August), so I was able to acquire the fresh dry bulb onions before storage onions made their way into my produce store. Then just for kicks, I really paid attention to the condition of my fresh onions and, when storage onions came in, I made comparisons. Well. The above descriptions? Bang on. Crazy. Shows how much attention I pay.

But - salad! I hope you like what I've come up with. It was inspired by an Alsace tart I read about in an old issue of Bon Appétit.

I served the salad in bread bowls I made with mini tart shells and one of my favorite pizza dough recipes. I've provided a Martha Stewart pizza dough recipe below but feel free to use any recipe you'd like.

You may wonder about the lemon juice-onion mix: lemon juice takes any sting out of the onions so their flavor remains without being overpowering. We found that the fresh onions are indeed milder than fall storage onions so go with your instincts - taste a slice and make your to lemon or not to lemon decision then!

Onion-Bacon Salad with Warm Crème Fraîche Dressing

Serves 2

dressing:
2 tablespoons crème fraîche (I found some in store but you can make your own as well)
1/2 cup sour cream
salt and pepper to taste

salad:
6 ounces bacon, cooked and roughly chopped, divided
1 small fresh onion, halved and very thinly sliced
juice of half a lemon
4 cups field greens mix

Peel onion. Stand onion on its end and cut in half. Slice onion into very thin half rings using a mandoline or a sharp knife. Place in a small bowl and toss with juice of half a lemon.

Blend crème fraîche and sour cream in a small heavy bottomed saucepan over very low heat till warm. Stir in 1 ounce of the chopped bacon. Season to taste with salt and freshly ground black pepper.

Toss salad greens with onions. Place onto 2 serving plates or in bread bowls. Drizzle with warmed dressing and garnish with reserved 5 ounces bacon. Serve.

Pizza Dough Bread Bowls
Makes four 4 1/2 inch tart shells
Martha Stewart

1/2 cup warm water
1/4 teaspoon sugar
1 teaspoon yeast
1 tablespoon olive oil
1 1/2 cups flour
3/4 teaspoon salt

Stir water, sugar and yeast in a bowl until yeast is foamy.

Measure flour into a large bowl and stir in salt. Add the oil and the yeast mixture. Stir till flour is incorporated and dough becomes stiff. On a lightly floured surface, knead several minutes till dough becomes smooth. Shape dough into ball.

Place dough into an oiled bowl. Cover with plastic wrap and let rise in a warm spot till doubled, about 45 minutes. Remove plastic wrap, punch down dough. Fold dough into itself a few times and leave smooth side up. Let rise a second time till doubled, about 45 minutes.

You can also use a breadmaker: measure the water, sugar, yeast and olive oil into the bowl of your machine. Add the flour and salt. Set to 'dough' and press Start. Once the cycle is complete, proceed as follows:

Punch down dough and place on clean work surface. Cut into 4 equal pieces. Loosely cover 3 dough pieces with plastic wrap.

Roll out each dough piece into a 5 inch circle. Fit into tart shells, lightly pressing dough to fluted sides. Leave any overhang. Prick with a fork several times and fill with pie weights or dried beans. Bake till lightly browned.

Alternatively, you could drape each rolled out piece of dough over a bowl-shaped heat-tolerant item. I did this with a small brioche pan for one of my bowls, just to see how it would turn out. I found the fluted aspect didn't come through as well as I would have liked though.

Lucky for you, this year's fresh onions are most likely on the market already, till August, so go pick some up and after you've tried my recipe (you'll try it, right??), come back and let me know what you think - and don't forget to enter the blogger contest for $100! All you have to do is try the recipe - even if it doesn't work for you or you don't like it - and then you can enter!

Onion Prep Tips

Prepare onions as close to cooking or serving time as possible.
An onion's flavor deteriorates and its aroma intensifies over time.
Refrigerate onions 30 minutes before preparation to prevent tearing.
To remove the smell of onions, rub hands and equipment with lemon
juice or salt.
Store your onions in a cool, dry ventilated place – not in the refrigerator.
Lack of air movement reduces storage life.

For more information on onions of all kinds plus recipes and more, head over to the National Onion Association's website!


I was compensated in cash to create my own recipe using the secret ingredient 'onions' however I purchased all ingredients for the recipe myself.

Pin It

Blueberry Crisp

BLUEBERRIES.  Dessert.  Snack.  Grab a spoon, keep it next to the dish and just sneak bites when you need a pick me up.

Blueberry Crisp
Serves 8
Martha Stewart

filling:
6 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon coarse salt

topping:
3/4 cup flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375F.

Make the filling: mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to an 8 inch square baking dish.

Make the topping: stir together flour, oats, baking powder and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into the butter. Using hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling and bake until bubbling in center and brown on top, about an hour. Transfer to cooling rack and allow to sit for 30 minutes before serving.

Liked something? Didn't like it? Questions? Leave a comment!orFollow me on Twitter!

Pin It

Chicken Souvlaki

I love Mediterranean food: it's typically light and fresh, healthier than not, and it's just delicious. Plus - pita and tzatziki? Hello.

This recipe is one of the best souvlaki recipes I've tried to date. It tastes like souvlaki is supposed to taste. We used a cast iron grill pan on the stovetop this time but have previously used an outdoor BBQ with fantastic results.

Chicken Souvlaki
Williams-Sonoma
Serves 6

3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon lemon juice
1/4 cup minced yellow onion
1 clove garlic, minced
2 bay leaves, broken or chopped into tiny pieces
1 teaspoon dried oregano
salt and ground pepper to taste
1 pound boneless, skinless chicken cut into 1 inch pieces
lemon wedges for garnish
flat leaf parsley for garnish

In a bowl, stir together the oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate at least 1 hour or up to overnight. Prepare a medium-hot fire in a charcoal grill or preheat a cast iron grill pan. If using bamboo skewers, soak in water. Remove chicken from marinade and drain bamboo skewers, if using. Thread chicken onto skewers and grill, turning once, until chicken is opaque throughout, about 3 to 4 minutes per side. Season with salt and pepper. Transfer to platter and garnish with lemon wedges and parsley. Serve.

Liked something? Didn't like it? Questions? Leave a comment!

or

Follow me on Twitter!

Pin It