Molly's Kitchen

BBCP!

2010-12-14T08:52:00.006-06:00

In my mind, and probably many others, the Holidays are equated with baking and eating. Where I grew up, it was the norm to bake holiday treats and pass them out to friends, neighbors, postal workers, teachers etc. So, each year my mom made the most delicious and buttery caramels to hand out and always kept a few for her us (not surprisingly, they were quickly devoured). This year I mentioned that I wanted to try to make the caramels so my mom passed on her recipe but warned me that they are incredibly tempremental. So, after the Great Thanksging Pie Fail of 2010 I decided to take baby steps and instead focused on an easier caramel recipe that would give me some experience and still yield an equally delicious product! Thus, Bourbon, Bacon, Caramel Corn evolved! Directions are as follows: Read recipe, drool, make recipe, continue drooling, eat finished product and either go into a food coma or the gym! Hope you guys enjoy it!

2/3 C popcorn kernels

1 lb Butter (2 sticks)
1/2 C. Light Corn Syrup

2 C. Brown Sugar

1 tsp. kosher salt

1/2 tsp. baking soda

1/2 C. nuts

1-1.5 lb. bacon

1/2 tbs. vanilla

1/2 C. Bourbon

Fry Bacon on stove, reserving 2 tbs. of bacon oil. Once bacon is fried, pat off grease and break into small pieces. Pop popcorn kernels in an air popper using the bacon fat as oil in replace of Veg. oil.

Cover two baking sheets with well greased parchment paper. Divide and spread popcorn onto the baking sheets. Toss nuts (I used slivered almonds) over the popcorn.

Preheat oven to 200 degrees.

Combine brown sugar, butter, vanilla and corn syrup in deep pan over medium heat. The caramel sauce will begin to bubble and froth after a few minutes. Add bourbon slowly and stir mixture every so often until the caramel reaches 300 degrees on a candy thermometer (300 degrees = a caramel that has a hard crack when cooled).

Once the caramel reaches 300 degrees add the bacon pieces and the baking soda and stir quickly before the sauce hardens. Immediately spread over the popcorn and coat well with a greased spatula or wooden spoon. Add kosher salt to the top of the popcorn.

Put pans into oven for an hour. Every 15 minutes, shuffle the popcorn around the pan to help evenly coat the mixture.

Remove pans after hour and let cool. Break into pieces and let cool. Eat immediately and then hit the gym-this is NOT low calorie!

Fall into Comfort Food

2010-10-06T09:27:00.005-05:00

It's Fall in Chicago and this means gone are the days at the beach and al fresco dining and in with the cool temperature and heavier winds (not that the Windy City is ever not windy). While I say goodbye to the summer with a heavy heart, the one thing I can embrace is the food of Fall. This is the time when people start making heavier dishes (Goulash, anyone?) and often times turn to comfort food to keep them warm on those chilly Chicago nights. I am no exception and made the first batch of my mom's classic chili and two types of cornbread for the season. What's so great about corn bread is it is exceptionally easy to make and uses minimal base ingredients, allowing you to use other ingredients to change the flavor. Below is my basic corn bread recipe and then a few ways to spice it up.

Corn Bread:
1 C. Corn Meal
1 C. Flour
1/2 C. Sugar
4 tsp. Baking Powder
1 tsp. Salt
2 Eggs
1/2 C milk (or buttermilk if your waistline is forgiving)
1/4 C melted butter

Preheat oven to 425. Sift flower into cornmeal, add sugar, salt and baking powder. Mix in eggs, milk and butter. Pour into a lightly greased cast iron pan. Bake for 12-15 minutes or until a toothpick comes out clean.

Jalapeno & Cheddar Corn Bread:
Follow instructions for basic cornbread. Add to the batter diced jalapenos with the majority of their seeds. Add 1.5 C of thinly grated medium cheddar cheese. Mix well and pour into pan. Remove bread halfway through and add a thin layer of cheese to the top and a few jalapeno rings.

Honey Corn Bread:
Follow instructions for basic cornbread. Add 1/3 C honey to the batter and 1 tsp. of vanilla. Mix well and bake.

Fancy Pants, Easy-to-Make Side Dish

2010-09-29T09:42:00.004-05:00

Whew, it's been a LOOOONG time since I last posted. My absence is certainly indicative of my lack of time these days, which is why it's so important to have quick and very easy recipes! When I cook a big meal for my friends or family I generally tend to focus on the main dish. But, as any real chef (not me) will tell you, sides and garnishes are equally as important. They help round out a meal and should be just as tasty as the main event but, it can be hard to focus a large amount of time and effort on them. Thus, a very simple, easy recipe for Prosciutto Wrapped Asparagus, something that is incredibly delicious but you can do blindfolded:

1 Bunch of Fresh Asparagus (I prefer thin stalks)
Thinly sliced prosciutto
Salt
Pepper
Olive Oil

Preheat oven to 475 degrees. Clean Asparagus and cut off ends. Separate into bunches of 4-5 stalks, depending on thickness. Wrap one slice of proscuitto around the middle of the asparagus bunch, place seam side down in a glass pan. Continue with the remainder of the asparagus. Once all bunches are placed in glass pan, lightly salt and pepper stalks and drizzle Extra Virgin Olive Oil over the pan. Place in oven and bake for apx. 15 minutes or until light brown and slightly cripsy.

Cool Down with Some Heat!

2010-04-27T09:20:00.003-05:00

In hopes of warm weather I have been test-driving a few new tropical fruit recipes. The first recipe is a Mango Chutney that tastes great on top of fish or chicken, in tacos or as a dip. I like my food spicy so it has a bit of a kick! The second is actually just a Pineapple snack (Vietnamese street food) passed on to me by my Vietnamese friend.

Mango Chutney

3 Ripe Mangoes
2 Granny Smith Apples
1/4 C. Chopped Red Onion
1/4 C. Chopped Cucumber
1 Tsp. Cayenne Pepper
Lime Juice

Chop the Mangoes and Apples into small chunks. Combine with Onion & Cucumber. Toss in the Cayenne Pepper and top off with lime juice to taste.

Sweet & Spicy Pineapple

1 Pineapple, sliced
2 Tbls. Salt
Sriracha

Combine salt with several drops of Sriracha to be used as a dip for the Pineapple!

Quasi Love Affair with Greek Yogurt

2010-04-12T09:09:00.003-05:00

If yogurt was the popular group in high school, then Greek Yogurt would be the Queen of it all. Everyone is talking about Greek yogurt. There are those who revere it, those who can't stand it and those who want to love it. I fall, somewhat regretably, into the latter.

After hearing about the amazing qualities of Greek yogurt and just how good it is for you, I finally decided to dig deep into my pockets (anything over $1 for yogurt is expensive to me) and splurge. I bought two different brands-one plain and one with honey and couldn't wait to get home to dig in and instantly feel healthier and look skinnier (we can dream, right?). My expectations were high when i tried the first spoonful and, unfortunately, the yogurt did not live up to them! Normally, I am not a texture driven eater but the texture of the Greek yogurt really threw me for a loop. It was much denser, almost like sour cream and had a bit of a tangy flavor. After a few more tries, I decided that I didn't dislike the yogurt but I wasn't going to be nomming on it every morning for breakfast and spreading the word on it's brilliant powers!

Thus, I'm left in limbo. I have two tubs of very healthy yogurt that I can't bring myself to eat. What do I do? Instead of just tossing it I've been searching for creative ways to mix it into my diet. So, below are a few super-quick recipes using the Greek yogurt.

Greek Yogurt Fruit Dip

1 Serving of Plain Greek Yogurt
1 Tsp. Cinnamon
1/5 Tsp. Vanilla Extract
1 Apple, sliced

Combine Greek Yogurt, cinnamon and vanilla. Refrigerate for five minutes before eating.

Greek Yogurt on Toast

1/2 Serving of Plain Greek Yogurt
1 Tbls Fruit Preserves (I love Blackberry or Raspberry)
1/2 Tsp. Cinnamon

Combine yogurt, fruit preserves and cinnamon to create a light spread for toast.

Avocados for the Rest of Us

2010-04-06T12:03:00.004-05:00

Spring weather has finally arrived in Chicago! And yes, I mean rain. But, with rain comes the promise of gorgeous summer weather, weekends spent lounging on North Ave. Beach and cravings for refreshing meals and snacks. So, what better ingredient to focus on than Avocado? It's a healthy vegetable that contains monosaturated fats-the good kind!

Most of us get our avocado fix from nomming guacamole. I am guilty of this as well, so I've included my own Spicy guac recipe:

3 Ripe Avocados
1 Lime, cut in half
1/2 C. Diced Tomatoes
1/4 C. Diced Onions
2 Tsp. Dried Red Pepper Flakes
1.5 Tsp. Finely chopped Cilantro (If you don't love Cilantro (like I don't) this is optional)

Scoop out Avocado from the skin and begin mashing in a bowl. I prefer chunky guacamole so I gently mash the vegetable. Add tomatoes, onions, red pepper flakes and cilantro. Squeeze lime juice into guacamole and serve. To preserve the guacamole, add an avocado pit to the mixture.

*Tortilla chips are, obviously, the preferred accompaniment. However, guacamole tastes just as delicious on vegetables like carrots and celery. I also like to spread a little guac on my sandwiches in place of mayo or butter.

Copy-Cat Cooking

2010-03-25T10:00:00.002-05:00

I got back to my apartment late last night after job #2 finished. I was about to fall into a much needed sleep when I, stupidly, checked Netflix and noticed that Julie&Julia was available to watch instantly. So, at 11:15pm I started watching and lo & behold, come 2:15am I was not only in love with Julia Child (again), I was also starving and craving being in a kitchen.

Thus, as of today, I am promising myself that I will at least ATTEMPT a few of Julia's delicious recipes from Mastering the Art of French Cooking. I can't promise I will be as successful or endearing as Julie but I can certainly try! So, bare with me when I post my experiences with Julia's recipes-it certainly won't be earth-shattering information, but if nothing else, entertaining fails for you all to read about!

Mashed Cauliflower

2010-03-22T08:31:00.003-05:00

It's finally sunny (sometimes) in Chicago. The winter blues have left and before we know it, summer will be right around the corner! What a wonderful-oh crap, this means beach & bikini weather is right around the corner too. Welp, time for a few tasty, low-cal recipes to segue into warmer weather and slimmer figures.

Mashed Cauliflower doesn't exactly sound appealing. I admit, when I heard my sister-in-law's family was bringing it to a Thanksgiving dinner I was slightly repulsed. However, spoken from the mouth of a convert, it actually tastes delicious and is so much healthier than mashed potatoes! Plus, it's really quick and you can experiment with other ingredients.

Mashed Cauliflower

1 med. Cauliflower head (makes apx. 1 lb. of florets)

1/2 C. Skim Milk or Fat Free Half and Half

2 tbls. Butter

Pinch of Salt and Pepper

1/2 - 1 tsp. Minced Garlic or Garlic Powder

1/2 C. potato buds (optional) for texture

Steam cauliflower until tender. Transfer to a mixing bowl and add remaining ingredients. Mash with hand masher or in a food processor.

An Indian dish with a twist of Turkish

2010-03-04T08:14:00.007-06:00

Blame it on my current schedule, but lately, I've only been able to cook dinner once a week (shameful, I know). So, by the time Wednesday rolls around, I'm craving bold flavors without the ridiculously high amount of sodium found in lean cuisines and other frozen dinners. Last night I married my love of Indian food with my love and craving for Turkish food by making Aloo Phujia with lamb. The flavors were bold but not overpowering and the lamb satisfied my carniverous cravings. Even better, it took me 30 minutes to make and was filling!

Aloo Phujia with Lamb; Serves 4

1/2 Yellow Onion, chopped

1-2 lbs. Yukon Gold Potatoes, cubed (small)

1/2 C. Vegetable Oil

1/2 tsp. Tumeric

1/2 tsp. Salt

1/2 tsp. Cumin

1/2-1 tbls. Cayenne Pepper

1-2 Tomatoes, chopped

1-2 lbs. Ground Lamb

1. In large saute pan over medium heat, lightly brown onions in oil.

2. Stir in tumeric, salt, cumin and cayenne pepper. Add potatoes and cook for 10 minutes, stirring often.

3. Add tomatoes, stir and cover for an additional 10 minutes or until potatoes are soft.

4. In separate pan, brown lamb.

5. Serve lamb over potatoes.

Zucchini Two Ways

2010-02-23T08:53:00.006-06:00

Every trip to the grocery store I find myself drawn to the same vegetables in the produce aisle. My fridge sees a lot of mushrooms, carrots, asparagus and lettuce. However, lately in an effort to branch out I have been buying zucchinis. Zucchinis are great because you can find them, basically, year-round, are inexpensive and can be used in a number of ways. Below are two very easy dishes that incorporate zucchini.

Zucchini and Pasta Toss

Farfalle Pasta

Arrabiata sauce

Zucchini

Cut zucchini into 1 in. pieces. Lightly fry on stove top over olive oil and season with a pinch of kosher salt, fresh minced garlic and ground black pepper. Cook pasta as directed on box and toss with the fried zucchini and sauce.

**This is a really great meal that kids enjoy

Zucchini and Patty Pan Squash

3 Zucchinis

3 Patty Pans

Cut the Zucchinis into rounds, apx. 1/2 in. thick. Cut patty pans into 1/2 in. chunks. Place in small casserole dish and lightly cover in olive oil, sea salt and black pepper. Bake for 25-30 (or until golden) minutes at 350 degrees. Remove from oven and drizzle with lemon juice and freshly grated parmesan cheese.

Savory & Spicy Pork Marinade

2010-02-16T08:44:00.002-06:00

Growing up in my home meant a family dinner every night at 6pm. Now, 6pm means cocktail hour(s) and dinner at 8pm, but I digress. My mom (and now my middle brother) was and still is a phenomenal force in the kitchen. But, on days she was short of time, it wasn't unusual to see pork tenderloin on the menu-to me, that's comfort food! As I've grown up, moved out and moved on, I've eaten less pork tenderloin and, I admit, more packaged dinners. However, recently I got a craving to put a new spin on an old favorite. And what better way to start than with a new marinade recipe!

For 1-2 lb. Pork Loin

1 C. Soy Sauce
1/2 C. Lemon Juice
2 tbls. Brown Sugar
1.5-2 tsp. Cayenne Pepper

Marinate for 2-3 hours, flipping tenderloin once.

**Pictures to come soon!**

An Homage to Chorizo

2009-10-07T08:34:00.003-05:00

In college I took the standard semester abroad and chose to spend my 6 months in Barcelona Spain. Along with being a cultural hub, it plays host to delicious foods-in fact the whole of the Iberian Penninsula produces some of the most flavorful foods (imo).

One of my favorite, easy-to-use ingredients from the penninsula is CHORIZO. It's a pork sausage that is, generally, cured. It has a deep red color and distinctive bite that comes from dried smoked red peppers. While abroad it was common to eat chorizo in a sandwich-which is amazing. But back in the states, I prefer to cook with it. Below are a few ways to use Chorizo (recipes to come)

Tossed into pasta and accompanied with veggies http://mollykitchen.blogspot.com/2009/08/spicy-sausage-veggie-and-pasta-toss.html

Chorizo Chili - it gives the flavor a really nice smoky kick
Chorizo & shrimp kebabs
Chorizo & egg scramble- make sure to add Manchego cheese!

Acorn Squash 2 Ways

2009-10-05T08:19:00.006-05:00

I always forget how much I love squash until I see it in my grocery store or on display at the Farmer's market. I grew up eating spaghetti squash, acorn squash, butternut squash and patty pan squash. Yesterday, I bought my first acorn squash of the season and am pretty darn excited to make it this week! Below are 2 different but simple recipes for acorn squash.

Traditional Acorn Squash

1 acorn squash (make sure the rind is hard and w/o blemishes)
1 tbl. butter
brown sugar to taste
sprinkle of salt

1. Pre-heat oven to 400 degrees. Halve the acorn squash and scoop out the seeds. If the rind is difficult to break through, don't be afraid to use a mallet to help push the blade of the knife.

2. Score the sides of the cleaned squash and place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out

3. Divide the butter, brown sugar and salt evently between the two halves and bake for 1 hour - 1 hour and 15 minutes or until sqush is very soft

Baked Acorn Squash & Apples (Picture to come)

1 acorn squash
2 apples, cored and sliced (I like granny smith or another tart apple)
1 tbl. butter
2 tbl. brown sugar
1 tbl. finely chopped walnuts

1.5 tsp. of ground cinnamon
sprinkle of salt

1. Pre-heat oven to 400 degrees. Peel squash. To soften rind, boil squash for 15 minutes and then peel. Slice in half and remove seeds.

2. Cut squash into 1 in. pieces and place in baking pan. Add the sliced apples to the squash and top with remaining ingredients.

3. Bake for approximately 30 minutes or until squash is soft.

Sweet Sugar Cookies

2009-10-02T10:46:00.003-05:00

I'm sure I've posted before about how my love of being in a kitchen was born with baking. I love birthdays and holidays because of the excuse they provide to bake goodies. It's a bit too early to celebrate Halloween (I'll re-post this recipe then) so I decided to bake Fall inspired cut out sugar cookies. Recipe below:

Rolled Sugar Cookies:

1.5 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes or until edges turn a light gold color. Cool completely.

Easy & Light Frosting:

1 part Heavy Cream

3 parts Confectioners sugar

Vanilla extract to taste

Food coloring for decoration

1. Combine ingredients until mixture is smooth and somewhat thick. Frost cookies and let dry for approximately 1 hour.

Happy Oktoberfest!

2009-09-29T10:31:00.006-05:00

This past weekend, in honor of Oktoberfest (and a drunken trolley throughout the city) I attempted to make soft pretzels. It was something I've never done before and I will definitely need to practice several more times before I get it just right. Below is the recipe, some fails along the way and a few tips to make it easier for you to try.

Soft Pretzel Recipe

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1.5 cups warm water
3 cups all-purpose flour
1 cup bread flour
2 cups warm water
2 tablespoons baking soda
2 tablespoons butter, melted

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1.5 cups warm water.
2. Stir in bread flour and all-purpose flour, and knead dough on a floured surface until smooth and elastic (apx. 6-8 minutes). Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
3. Combine 2 cups warm water and baking soda in an 8 inch square pan.
4. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on lightly greased parchment covered cookie sheets, and let rise 15 to 20 minutes.
5. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt, cinnamon sugar or parmesan cheese.

And...My big pretzel fail because I didn't grease the parchment paper...

Pie Tip

2009-09-21T21:44:00.003-05:00

Cover the edges of your pie crust with tinfoil for a portion of the baking time. This ensures that they stay golden instead of burning.

We're Baaack!

2009-09-21T21:38:00.002-05:00

Molly's Kitchen is back and hopefully staying on the block for awhile! I absolutely love summer and am always terribly sad when it ends. However, with Fall comes new flavors and ingredients to use-something I get fairly excited about. I love squashes, baking with pumpkins and smelling all of the cinnamon and nutmeg in baked goods. More likely than not, the next few posts will have to do with Fall themed recipes-I hope you're on board!

Brief Hiatus

2009-08-26T13:44:00.002-05:00

Hi Hi! I have not been keeping up with the blog very well this week. Between a sprained neck and another, much more unfortunate event, I haven't had the time nor the energy to test and post recipes. So, come next week, I'll be back in full force, but thanks for being patient!

Lazy Days

2009-08-20T08:52:00.002-05:00

Oh, Skirt Steak, you are the bane of my existence. I wanted to make fajitas yesterday using the traditional skirt steak. I had my grocery list set and was ready to go to my butcher. But then I researched how to cook them, realized I didn't have the cojones to do it and got lazy. So, instead, I sat on my butt, ate snacks and watched TV. GIANT FAIL.

Spicy Sausage, Veggie and Pasta Toss

2009-08-19T08:31:00.004-05:00

I've been waiting to put up this recipe for awhile. So, without further ado and in honor of National Hot & Spicy Food Day...(drumroll) The Spicy Sausage, Veggie and Pasta Toss! Alright, so the name needs work, any suggestions?

2 Links Andouille Sausage

1 Link Chorizo

1/2 Yellow Bell Pepper

1 Carton button mushrooms, sliced

1 Bushel asparagus

1 tsp. EVOO

1 tsp. Minced garlic

1/2 tbs. Red pepper flakes

2 Boxes bow tie pasta

Grated parmesan cheese

Put EVOO & minced garlic on a grill pan and heat to medium. Cut sausages into rounds, slice bell pepper and mushrooms . Clean the asparagus and break off ends.

Place sausages into grill pan. Let sit for 5 minutes. Add red pepper flakes and vegetables; cook for 30 minutes. Occassionally toss the grill pan to let all components cook equally. While veggies and sausage cook, bring water to a boil. Once at a boil, add boxes of pasta. After apx. 7 minutes, remove pasta, strain and serve. Place sausage and veggie mix over pasta and top with fresh grated parmesan cheese.

The picture quality is a bit wonky, my kitchen really is that yellow!

Sweet Sweet Vacation

2009-08-18T07:05:00.010-05:00

Welp, I didn't quite keep up with the blog while on my week long vacation! But, it doesn't mean I wasn't thinking about it! I spent a week at my family's place in Northern Wisconsin and while my brothers manned the grill, I got all domestic and baked pies. There is nothing like a berry pie when you're in the middle of the woods, surrounded by gorgeous pines, water all around you and the fresh berries are practically falling off the bushes! Granted, mixed berry pies are delicious wherever you are. Soooo, without further ado-the pie recipe. And yes, part of the pie is store bought-don't judge me! (Pics to come later)

2 sheets pie crust pastry (The refrigerated Pillsbury kind works wonders!)
5 C. berries (6 -7 C.) * I used blueberries, blackberries, raspberries and black raspberries
½ C. Sugar
1 ½ tbs Flour (2-2 ½)
3 tbs. cold unsalted butter, cut into pieces
1 egg yolk, lightly beaten
3 tbs. sugar blended with
2 ¼ tsp cinnamon

Preheat oven to 450. Place pie crust into a 9 in. pan. In large bowl, combine berries, sugar and flour. Pour mixture into prepared pie shell, mounding slightly. Dot with butter and cover with top layer of dough. Trim edges if needed and crimp. Brush crust with egg yolk and sprinkle with cinnamon sugar. Cut 3-4 steam vents into pie. Bake in preheated oven for 10 minutes. Remove and place foil around pie crust. Reduce temperature to 375 and bake for 50 minutes or until crust is golden and filling bubbles.

*WARNING* This pie is VERY juicy! White clothing while eating is NOT recommended!

CousCous for the Summertime

2009-08-07T09:22:00.004-05:00

Years ago I fell in love with couscous. In college, I appreciated how easy it was to make and how little time it took - 5 minutes! Now, I like the versatility of the grain. It can be served hot, cold, with fruit in it, vegetables, as a side etc. Last night I had dinner with one of my very best friends of 21 years. She made incredible shrimp kabobs and I brought a side of a summer med. couscous. The kalmata olives and feta cheese give it a delicious and rich mediterranean flavor while the Prosciutto helps to add a saltiness to the grain.

Summer Mediterranean CousCous

2 C. couscous

2 C. water

1 tsp. olive oil

Crumbled feta cheese

Cherry or grape tomatoes

Kalmata olives

3 slices of Prosciutto

Bring olive oil and water to a boil. Add couscous and stir quickly. Remove from heat and cover for 5 minutes. Dice the prosciutto into small pieces and fry until crispy in a shallow frying pan. ( I add a very small dash of the kalmata olive oil to the pan to help integrate the flavors) After the couscous has sat for 5 minutes, fluff with fork. Halve the tomatoes and add into the couscous. Mix in the prosciutto, kalmata olives (pits still in) and top with feta cheese.

**This definitely travels well and can be served hot or cold. It also can withstand re-heating. PERFECT for leftovers!

Cheesecake: Better Late Than Never!

2009-08-06T17:21:00.007-05:00

Well, a week later, I finally got around to making that cheesecake. Except, it's not a cake so much as cheesecake bars! I made the switch for several reasons; 1) I LOVE "finger food". Anything bite sized is golden in my book. 2) It's much easier to travel with bars-I also LOVE things that are easy!

Snickers Cheesecake Bars:

1.5 C graham cracker crust
6 tbls. melted butter
1 C. sugar
3 8oz. packages of cream cheese
4 eggs
1 tsp. vanilla
1 C. sugar
18 bite sized snicker bars

Preheat oven to 350 degrees. Combine butter with 1 C. sugar and graham cracker crumbs. Mold into a 9"x5" pan.

Combine eggs, sugar, cream cheese and vanilla. Mix well. Crush 10 snickers into small pieces. Fold into cream cheese and layer mixture on top of the graham cracker crust. Bake for 45 minutes.

Remove pan from oven and cool for 20 minutes in a refrigerator. Slice remaining snickers bars and place on top of cheesecake. Cut into bars.

Cheese-aholic

2009-07-30T10:03:00.004-05:00

Hi, I'm the Part Time Gourmand and I'm a cheese-aholic. If you haven't realized by now, I LOVE cheese. I blame (and by blame I mean praise) my Wisconsin roots. If it wasn't so bad for my cholesterol I would eat cheese with every meal. As it is, I eat it at least once a day...I told you, I'm addicted. Thankfully, there are so many wonderful cheeses in the world that I never get tired of noshing on it. Below is a great basic Brie & puff pastry recipe. It's an easy dish to take to a party or to serve in your own home.

1 Wheel of Brie
1 package of puff pastry (or if you're really adventorous, make your own)

Remove the wrapping from the brie and wrap the puff pastry around the cheese. Bake in oven following the directions of the puff pastry. Remove and serve with crackers, vegetables and fruit.

** I often like to add fruit preserve to the brie before it is wrapped. Nuts are also a great addition. My relative used to add pesto and pine nuts in the winter. Get creative with this!

Wings Wings Wings

2009-07-28T08:38:00.010-05:00

It's been awhile but this weekend finally gave me a chance to get back in the kitchen. Friends of mine were having a wonderful outdoor roof party during the day and the weather couldn't have been better!

Our lovely hostesses provided bagels, cream cheese, fruit and seasonal strawberry muffins. Always looking for an opportunity to cook, I offered to bring something. After a few days of recipe see-sawing I ended up making WINGS! For anyone who knows me, wings are one of my favorite guilty pleasure foods. IMO, nothing beats a good spicy wing. However, I chose to use my Mom's tried and true sweet wing recipe and I think it was a hit! There is a perfect balance of sweet and salty in the flavor and the sauce has great consistency.

Recipe:
4-6 lbs. chicken wings (can be frozen or fresh): Make sure they are cute into drumettes and have the tips cut off. If you get them fresh a butcher can do this and most frozen wings are cut this way anyway.
3/4 C. Flour
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Celery Salt
1 1/2 C. Dark brown sugar
5 tbs. Garlic powder
3 1/2 oz. Soy Sauce

Preheat oven to 350 degrees. Combine flour, salt, pepper and celery salt into a bowl. Flour wings evenly and place on a cookie sheet. ( Make sure pan has raised edges and LINE PAN WITH FOIL) Place wings in oven and brown for 45 minutes. While wings are browning combine brown sugar, garlic powder and soy sauce in a large bowl. Once wings are browned, pour sauce mixture over them and cover with foil. Bake at 325 degrees for 45 minutes-turn wings once. Remove wings and uncover. Place back in oven and bake 1 hour.

**TIP: If you plan to serve the wings at another home/location make extra sauce and set aside. When the wings are placed back in the oven for the third time, only bake for 45 minutes. Then, at the site, pour extra sauce over wings and bake for the remaining 15 minutes. The wings stay moist and you can serve them warm!

Quick Tip

2009-07-23T10:26:00.001-05:00

When beginning to boil water, add a pinch of salt. The salt helps the H20 reach its boiling point faster.

Twist to a Summertime Classic

2009-07-21T08:46:00.002-05:00

Pineapple is a classicly delicious summertime fruit. The sweet and citrus flavor is addicting and I have often eaten so much pineapple that my tongue ends up feeling like sandpaper! I eat my pineapple plain, by the chunk. However, while living in Spain my Vietnamese roommate created a litte "dip" for the pineapple. At first glance/smell I had my reservations-it was spicy and salty, consisiting of hot sauce and salt! The first bite I took wasn't terrible and something in the dip made me take another bite. And another and another! After a few pieces I had fallen in love with this Vietnamese twist on pineapple. Below is the unorthodox recipe!

4 tbs. Salt
3 drops Sriracha hot sauce
Pineapple cut into chunks

Slick Trick for Baking Fish

2009-07-16T11:28:00.007-05:00

My roommates and I eat a lot of fish, namely salmon. Gotta get those Omega-3s! I tend to bake the fish in the oven but it drove me nuts when the bits of the skin would stick to my pan. I don't like to eat the skin to begin with and scraping off those scales is not fun clean up work. So, I started lining my pans with tinfoil. When it's finished, I am able to separate the skin from the salmon filet and it slides right off the foil. Below is a very simple salmon recipe. If you're just learning to cook, this makes an excellent meal. If you're comfortable in the kitchen, experiment with additional ingredients like capers, a spicy rub etc.!

Basic, Quick, Oven Baked Salmon

4 oz. Salmon Filet
1 tbs. Extra Virgin Olive Oil
1/2 tsp. Minced Garlic
Coarse Ground Salt
Freshly Ground Pepper
Lemon Wedges

Pre heat oven to 450 degrees. Place salmon on foil lined pan. Drizzle olive oil over filet and rub in the salt and pepper to taste. Spread the minced garlic over filet. Bake for 12-15 minutes. Remove and sprinkle with lemon juice for a citrus touch.

**Orzo and asparagus as side dishes compliment the fish to make a great meal.

Epicurean Fails

2009-07-16T11:08:00.005-05:00

I live with two roommates who I've mentioned on here previously. They both enjoy cooking but are just learning their way around a kitchen. When I told them about my blog they reminded me to never assume people know things and even basic things need explaining. They were also more than enthusiastic to share some of their more famous Epic(urean) Fails with you!

Grilled Cheese: When making grilled cheese, do NOT put the sandwich cheese side down on a pan. The cheese will melt and burn and you will be left sad and without a tasty sandwich. (That picture gets me every time)

Crescent Rolls: If you are baking those pre-made refrigerated crescent rolls, the dough needs to be rolled up by YOU: it does not roll itself up in the oven! (My roommate was spared flat rolls when our friend caught her putting the un-rolled dough in the oven).

Questions or Requests?

2009-07-16T11:02:00.001-05:00

If you ever have questions, tips or recipe requests, please send them my way!

Grill Pans

2009-07-16T10:46:00.007-05:00

I know, I know, grill pans are NOT the same as a grill. Don't chastise me yet! If you live in a small confined space, don't have a yard or grills are not allowed, a grill pan is the next best thing. Not only does it allow you to grill indoors but it's easy to use and easy to clean. All you have to do is set it on your stove range and turn on the heat. I personally use the Calphalon Non-Stick grill pan. In my apartment we love using it for veggies and meat. Even my roommates, who are just finding their way in a kitchen, have concocted some seriously tasty meals.

Things to try on a Grill Pan:

Meats (steak, pork, lambchops)
Vegetables (eggplant slices, asparagus, mushrooms)

Fruit (pineapple, bananas, peaches)

Sandwiches- They ends up like a panini.

Let me know if you have any other suggestions-I'd love to try out some new recipes.

A Love Affair with Cheese

2009-07-16T08:27:00.010-05:00

Although I no longer live in the nation's dairyland, I am proud to say I am from Wisconsin: Home of dairy and beer! Sometimes I can't decide what I love more; cheese & milk or beer. Today, I think it's cheese. It wasn't until I went to college that I realized not everyone eats cheese by the handful. Looking past how delicious it is on its very own-I now love to cook and bake with it as well. Cheese is an incredibly versatile ingredient that can add layers of flavor and texture to a dish. I've been fixated on sweet cheeses lately and have come to really enjoy the simplicity of ricotta. The other day I gorged myself on a DELICIOUS ricotta stuffed brioche french toast meal and now can't wait to put my own spin on it -results and recipe to come soon! However, for a sweet, simple, summer dessert or snack try ricotta and honey!

1 C. Fresh ricotta cheese
2 tbs. Clover honey
Handful of Walnuts (optional)

Simply drizzle the honey over the ricotta and add walnuts. Yes, this is simple and doesn't seem like much of anything but trust me: The balance of sweet and savory is perfect and the walnuts add a bit of texture to the creamy cheese.

Moonlighting

2009-07-15T09:30:00.000-05:00

My life revolves around food and drink. But mostly food. I spend 40 hours a week in a rather non-descript office. By day, I'm Community Relations Coordinator at a mid-size social service non-profit organization. However, on nights and weekends I moonlight as a part-time gourmand. Yes, I love food. I spend my free time perusing recipe websites, cookbooks and brainstorming new dishes. I get genuinely excited when I have an excuse to feed other people and LOVE when my roommates, friends and family are willing to be my taste-testers.

With some hardwork and a little luck this blog will provide you all with some tasty recipes and silly stories (a lot of epic(ureal) fails in the kitchen)!