Updating blog

Hi Foodies,

Sorry I haven't updated in a while. I hope everyone had a great Christmas & Happy New Year. I will start updating my blog this week on foods for each day, recipes I think are great to try, and I'll give you my feedback as well.  I hope all of you are ready for the delicious foods that are yet to come.

National Pie Day

Happy Saturday Foodies!!! It's the first of December and this begins our holiday month. For this first week we will celebrate National Cookie Cutter Week, we will have different shapes of cookies and recipes for each one.

December the first kicks this month off with National Pie Day (all pies) and Eat a Red Apple Day.

Apple Pie

Ingredients

• 1 recipe Pastry for Double-Crust Pie* 
• 3/4 cup granulated sugar
• 1/4 cup maple sugar or packed brown sugar 
• 2 Tbsp. all-purpose flour 
• 1 tsp. ground cinnamon 
• 1/4 tsp. salt 
• 1/4 tsp. ground nutmeg 
• 3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups) 
• 2 Tbsp. butter, cut up 
• 1/4 cup whipping cream
• 1–2 tbsp. milk 
• 1 Tbsp. raw sugar

Directions

1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.

2. In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.

3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.

4. Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.

*Pastry for Double-Crust Pie: Place steel blade in food processor. Add 2 1/2 cups all-purpose flour; 1 cup butter, cut up; 2 teaspoons granulated sugar; and 1/2 teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 cup cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Or, in a large bowl stir together 2 1/2 cups all-purpose flour, 2 teaspoons sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, using a total of 5 to 6 tablespoons water, until all the flour mixture is moistened. Shape into a ball.)

Boston Cream Pie

Ingredients

1/3 cup shortening 1 cup sugar 2  eggs 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk   RICH FILLING (recipe follows)   DARK COCOA GLAZE (recipe follows)
Directions

1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

4. Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.


RICH FILLING

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1-1/2 cups milk
• 2 egg yolks, slightly beaten
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.

DARK COCOA GLAZE

• 3 tablespoons water
• 2 tablespoons butter or margarine
• 3 tablespoons HERSHEY'S Cocoa
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.

Shepherd's Pie

Ingredients

• 1 pound ground beef chuck
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 2 tablespoons ketchup
• 1 tablespoon all-purpose flour
• 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
• Coarse salt and ground pepper
• 3 cups mashed potatoes

Directions

Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Pizza Pie

Ingredients

• 1 lb lean ground beef
• 1 small onion chopped
• 1 can(s) 8 oz pizza sauce
• 1 can(s) Pillsbury refrigerated crusty french bread loaf
• 2 c shredded Italian cheese
• 1 pkg 3 oz pepperoni slices
• 1 egg
• 1 Tbsp water
• extra pizza sauce if desired

Directions

1. Heat oven to 350 degrees, spray 9-in glass pie plate with cooking spray.
2. Cook beef and onion over med-high heat, until beef is thoroughly cooked; drain, stir in pizza sauce mix well.
3. Carefully unroll dough into pie plate so edges are extended over the sides pat dough in bottom and up the sides of pan, leaving dough extended over the sides. spoon beef mixture into crust.
Top with half of the cheese, the pepperoni and remaining cheese.
4. In small bowl, slightly beat egg and water. Fold extended edges if dough up and over the filling. seal all edges. Brush crust with egg mixture.
5. Bake 38-48 minutes or until a deep golden brown, cool 15 minutes. Cut pizza into wedges, serve with additional pizza sauce.

National Liqueur Day

Happy Tuesday Everybody!!! Today is National Liqueur Day and what better way to end your day with a strong drink that has a sweetened taste like herbs, fruits, nuts, cream, or spices. Liqueurs are traditionally served as an after dinner drink or mixed with coffee.

History

• The word 'liqueur' came from the Latin word 'liquifacere,' which means "to dissolve or melt"
• Early 400 BC, the Egyptians and Greeks distilled wine to produce fortified spirits
• They sweetened the concoction with cinnamon and honey - a combination that we still use today to create mead.
• 13th Century, European monks and alchemists perfected the distillation process used to create liqueur
• The liquid was primarily used for medicinal purposes

Liqueur Recipes

Adam & Eve

Ingredients:

• 1 ounce Forbidden Fruit liqueur
• 1/2 ounce Gin
• 1/2 ounce Apple Brandy
• 1/4 ounce Lemon Juice

Directions:
Shake all ingredients with ice.
Strain into a martini glass.

*Note* Forbidden Fruit Liqueur is a grapefruit- and orange- flavored liqueur made from shaddock grapefruits, honey, and oranges with a brandy base.

Afternoon Delight

Ingredients:
1 Ounce Banana liqueur
1 Ounce White Crème de Cacao
1 Scoop Banana Ice Cream
1 Scoop Chocolate Ice Cream

Directions:

1. Add all ingredients into a blender and blend.
2. For a creamier drink, add cream or milk little by little while the blender is on.
3. Pour into a tall glass.

Distill My Heart

Ingredients:

• 1 Ounce Strawberry Vodka
• 1 Ounce Raspberry Liqueur
• 1 Ounce Pineapple Juice
• 1/2 Ounce Fresh Lemon Juice

Directions:

1. Shake all the ingredients in a shaker tin with ice then strain into a chilled cocktail glass.

Sour Appletini

Ingredients:

• 1 Ounce Citrus-Flavored Vodka
• 1 Ounce Sour Apple Liqueur
• 2 Ounces Sour Mix

Directions:

1. Pour all ingredients into a shaker.
2. Shake and strain into a martini glass.

Chicken Cacciatore Day

Happy Monday Foodies, today is National Chicken Cacciatore Day!! If you are in the mood for both chicken and pasta this dish is for you. This dish is a "hunter-style" meal for you and your family.

History

Cacciatore means hunter/hunter style, which refers to a meal prepared with tomatoes, onions, herbs, often bell pepper, and sometimes wine
It is popularly made with braised chicken or rabbit
This dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the well-to-do
This dish was created in central Italy and has many variations
Southern Italian chefs often use red wine, while Northern Italian chefs used white wine

Chicken Cacciatore Recipes

Chicken Cacciatore with White Wine

Ingredients:

• 2 Cups All-Purpose Flour for Coating
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 (4 pounds) Chicken, cut into pieces
• 2 Tablespoons Vegetable Oil
• 1 Onion, Chopped
• 2 Cloves Garlic, Minced
• 1 Green Bell Pepper, Chopped
• 1 (14.5 ounce) Can Diced Tomatoes
• 1/2 Teaspoon Dried Oregano
• 1/2 Cup White Wine
• 2 Cups Fresh Mushrooms, Quartered
• Salt & Pepper to taste

Directions:

1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2.  Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover simmer for 30 minutes over medium low heat.
3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
4. Serve this with any pasta you desire.

Chicken Cacciatore with Red Wine

Ingredients:

• 1 Cup Chopped Onion
• 1 Cup Chopped Green Bell Pepper
• 3 Medium Cloves Garlic Minced
• 3 Tablespoons Olive Oil
• 2 Cans (14.5 ounces each) stewed tomatoes
• 2 Teaspoons Leaf Oregano, Crumbled
• 2 Teaspoons Salt
• 1/2 Teaspoon Pepper, or to taste
• 1 Bay Leaf
• 1 Chicken, about 3 pounds, cut up
• 3/4 cups Dry Red Wine

Directions:

Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about  10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; saute until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until chicken is tender. Discard bay leaf and serve with hot cooked pasta.

National Chocolate Covered Insect Day

Today is National Chocolate Covered and I know most of you are probably looking thinking that's gross, disgusting, or how could anybody really eat insects. Well there are people out there that actually eat this as a delicacy around the world.

Chocolate Covered Insect Recipes

Chocolate Covered Ants

Ingredients:

100 Black Ants (avoid red ants, too spicy)
1 Vanilla Bean split and seeds scraped out
2 Egg Yolks
1 Tbsp. Sugar
1 Tsp. Butter, melted
12 oz. Bittersweet Chocolate

Directions:

Using a medium size pot as a double boiler, heat two cups of water and place a bowl over it. Add chocolate and turn heat to low, heat until chocolate is melted. Remove chocolate from heat and stir. In another mixing bowl, add vanilla seeds and egg yolks, beat until smooth, add sugar and whisk over medium heat until mixture reaches 160° F, remove from heat and fold in butter, let cool, then fold in Ants carefully. Take care NOT to smash them. They stay more flavorful and retain extra moisture if intact.
Note: The chocolate should never be heated over 100° F.
Use a digital thermometer to check chocolate. Carefully fold the egg mixture into the chocolate. Use a teaspoon to scoop and immediately place a half teaspoon mixture onto wax paper or place in chocolate molds. Refrigerate to harden. These tasty shapes can not be redipped and coated with nuts, powdered sugar or drizzled with white chocolate.
The chocolate covered ants can be refrigerated up to three weeks. The chocolate helps to preserve their freshness.

Chocolate Cover Gummy Worms
(Thinking of the kids)

Ingredients:
1 Tbsp. melted butter
1/2 Cup Chocolate
Sour or Regular Gummy Worms

Directions:
Combine the melted butter with 1/2 cup chocolate in a small bowl. If mixture is too thin add some more chocolate to thicken it. Place chocolate and butter in microwave for 30 seconds. Check mixture, if chocolate is melted, start mixing. If not microwave in 10 second intervals. DO NOT OVERHEAT. It will make chocolate clumpy.
Dip worms in to chocolate with a toothpick and lay them on wax paper. Refrigerate to harden. After an hour or hour and thirty minutes you may enjoy.

National Yorkshire Pudding Day

Happy Saturday Foodies!!! Hope you are ready to have a full tummy...National Yorkshire Pudding Day is here. This savory dish was one of the most famous of British meals, however many people in the UK eat Yorkshire pudding with any roast meat or chicken, and Yorkshire pudding has always been a firm favorite as part of the "Sunday Roast Dinner". Yorkshire pudding could be made in jumbo muffin pans, popover pan, regular muffin pans, or a loaf pan.

Roast Beef & Yorkshire Pudding

History

§  The first recorded recipe was in 1737 and it was called “A Dripping Pudding” (fat that dropped into the dripping pan to cook a batter pudding while the meat roasted in the oven) published in The Whole Duty of a Woman

§  Main purpose of the pudding was to fill people up before the main meal, especially the kids.

§  Quite often there wouldn't be enough meat to go around so the children would get Yorkshire Pudding and gravy as their main meal

§  Due to busy workloads, less people were making the, so in 1995, the first “commercial” frozen pudding was available

§  In 2007 a campaign was started to give the pudding protected status for its Yorkshire roots

§  In 2010 it was voted the most popular and successful thing to come out of Yorkshire

Yorkshire Pudding Recipes

Classic Yorkshire Pudding

Ingredients (to serve 4)
§  3 oz (75 g) plain flour
§  1 egg
§  3/8 cups (3 fl oz) milk
§  1/4 cup (2 fl oz) water
§  2 tablespoons beef dripping
§  Salt and freshly milled black pepper

Bake in a tin 11 x 7 inches (28 x 18 cm) and if it's for eight people double the ingredients and use two tins.

Directions 

Make up the batter by sifting the flour into a bowl and making a well in the center  Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Yorkshire Pudding II

Ingredients

§  1 cup all-purpose flour

§  1/2 teaspoon salt

§  1 cup milk

§  2 eggs, beaten

Directions

1. To make pudding batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.

2. Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9 x 9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.

3. Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

The Best, Quick and Easy Yorkshire Pudding Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used.

Ingredients:

§  4 large, fresh eggs, measured in a jug

§  Equal quantity of milk to eggs

§  Equal quantity of all purpose/plain flour to eggs

§  Pinch of salt

§  2 tbsp lard, beef dripping or vegetable oil

Directions:

Serves 6

§  Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.

§  Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

§  Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

§  Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

§  Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

§  Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

§  In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

§  Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

§  Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

§  Yorkshire Puddings do not reheat well, becoming brittle and dry.

Perfect Yorkshire Puddings Video

Fried Scallops Day

Happy Tuesday Everybody & Today is National Fried Scallops!!!

Scallop History

• Scallop comes from the Old French escalope meaning "shell," referring to the shell that houses the scallop.
• In 1280, Scallops was mentioned in print, when Marco Polo mentioned scallops as being one of the seafoods sold in the marketplace in Hangchow, China.
• In 1936, Paris restauranteur Gustave Chatagnier featured a special scallops dish on his menu.
• New equipment in 1965 enabled the processing of deep water mollusks, calico scallops became a major harvest off the shores of North Carolina and Florida.
• Most famous scallop dish is Coquille St. Jacques; there is also a religious history with this dish, but only regarding to the shell itself.
• The scallop shell was used as a badge of reverence and identification by pilgrims visiting the Spanish shrine of St. James (St. Jacques in French).

Recipes for Scallops

Fried Scallops

Ingredients

• 2 Cups Scallops, cut to about 3/4-inch cubes if large
• 1 Cup Flour
• 1 Teaspoon salt
• 1 Teaspoon paprika
• 2 Eggs
• 2 Tablespoons water
• Fine Dry Bread Crumbs

Directions

1. If scallops are large, cut into 3/4-inch cubes.
2. Dry completely with paper towel or clean towels. In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water.
3. Put bread crumbs in a third bowl. Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs.
4. Fry in hot oil at about 370° until nicely browned, about 2 minutes.

Pan-Fried Ginger Scallops

Ingredients

• 8 Large Scallops
• 1 1/2 Tablespoons Olive Oil
• 1-inch Knob Ginger Sliced
• 2 Garlic Cloves, Sliced

For Sauce:

• 1 Tablespoon Lime Juice
• 1 Teaspoon Soy Sauce
• 1 Teaspoon Fish Sauce
• 1 Teaspoon Mirin
• 1/2-Inch Knob Ginger, Grated

For Garnish:

• 1 Tablespoon Cilantro Leaves
• 1 Stalk Green Onion, Thinly Sliced
• 1 Red Chili, Thinly Sliced
• 1 Teaspoon Fried Shallots

Directions

1. Heat oil over medium heat and add ginger and garlic slices. Cook for 4 minutes to infuse oil with flavor. Increase heat to medium high. Season scallops, add to pan and cook 1-2 minutes on each side until almost cooked through and golden brown. Remove from pan.
2. Whisk together ingredients for sauce, toss in pan quickly, and strain over scallops
3. Garnish with cilantro, green onion, chili, and fried shallots.

Pan-Fried Scallops with White Wine Reduction

Ingredients

• 2 Pounds Sea Scallops
• 1 Teaspoon Salt
• 1/4 Teaspoon pepper
• 2 Tablespoons Olive Oil
• 1/2 Cup of White Wine or Chicken Broth
• 1/3 Cup Orange Juice
• 1/4 Cup Finely Chopped Onion
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Dijon Mustard
• 1 Garlic Clove, Minced
• 3 Tablespoons Cold Butter, Cubed

Directions

1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
2. Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic.
3. Bring to a boil; cook and stir for 2-3 minutes or until reduced by half. Remove from the heat; stir in butter until melted. Serve with scallops.

*Found out that this is also a good meal for Diabetics*

Hope y'all enjoy!!