Oh my favorite diner food buttery,greasy,burger topped with onions and swiss cheese covered with rye bred, no burger is better than this.
Tuesday, October 28, 2014
Creamy, cheesy and full of bacon, a risotto that is full off flavor and stuffed into a portobello, perfection!
12 oz Abrorio Rice
3 Cups Chicken Stock
4 Tablespoons Butter (separated)
1 Cup Parmesan Cheese
6 Strips Bacon (crispy and crumbled)
Place rice, stock and 2 tablespoons butter into pan. Stir while boiling for boiling, cover and reduce heat to simmer for 20 minutes.
Cook bacon and place into rice when rice is done cooking, salt and pepper to taste, fold in cheese and set aside.
Place 2 tablespoons of butter into pan and place mushroom in pan and cover and cook on medium heat for 10 minutes or until mushrooms are done cooking.
Stuff risotto into mushrooms and serve.
Thursday, October 23, 2014
The best biscuits your taste bud laid buds on, ever. This copy cat recipe will be worth the craving and skipping that trip to red lobster. It is so simple and quick your friends and family will thank you.
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese
For the topping
3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
Preheat oven to 450 degrees F.
In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
Wednesday, October 22, 2014
I sometimes wish fall would never leave. The smell of pumpkin and spices, the gorgeous colors, and the sound of leaves when driving down a back road. These cookies were gone in just one day the whole family loved them, pumpkin cookies with sweet craisins and a white chocolate drizzle, I think I just created a new fall family favorite.
Let cool and put white chocolate on top of cookies
Wednesday, October 8, 2014
There is a trick to making the perfect fry, you cannot just throw them in the oven or throw them in oil no no no. Follow my steps to creating the crunchy and soft perfectly brown french fry.
Cut up 5 potatoes or how many you think you will need, peel or not to peel that is your decision. Cut potatoes in half (long way), cut into fours (long way) and then cut those in half (long way again).
Place all fries into water and let soak for 2 hours or over night.
Dry off fries with paper towel.
Bring Oil to 300* Par fry the french fries to the point before they turn brown (you do not want them brown yet) which will take between 3-5 minutes. Take out and drain on paper towel. When you get all the fries done turn up the heat and get oil to 400*
Place french fries back into oil for 1-2 minutes until they are brown.
Drain on paper towel, salt and enjoy the perfect crunch
Monday, October 6, 2014
So this one is a new favorite loved by everyone it will be perfect for a quick morning breakfast or brunch for family and no one will know that you are using last nights left over spaghetti noodles.
Cheesy crunchy noodles, eggs and pancetta? Sounds crazy but it is crazy good.
1 Cup leftover Spaghetti noodles
1/2 Teaspoon butter *room temp*
1 Tablespoon Parmesan Cheese
2 Tablespoons chopped crisp Pancetta
1 Tablespoon Oil
Green onions and Sriracha *Optional*
Place noodles butter and cheese in a bowl and mix until noodles are covered. Place oil in pan and put on medium heat. Place noodles in pan leaving a 1"-2" circle in the middle. Let sit on medium heat for 5 minutes or until noodles are at a brown crisp, flip over and do the same. When sides are brown add egg in the middle and cook until liking.
Place on plate and sprinkle on Pancetta, chopped green onion and Sriracha.
Tuesday, September 30, 2014
So let me tell you about this amazing dish that is amazing, did I say that it is amazing already?
Chicken and bacon you cannot go wrong and covered with an delicious creamy garlic sauce that will blow you out of the water, couch, kitchen table, where ever you are reading this and of course turning chicken Florentine into a lasagna is genius. This might be the only lasagna I will make for now on.
Creamy Garlic Sauce *recipe below*
12 lasagna noodles, oven ready or cooked
1 pound chicken breast cubed
3 cups shredded Parmesan cheese
4 cups shredded mozzarella cheese
2 cups bag baby spinach, raw
12 strips bacon, cooked crispy
1 teaspoon Italian seasoning
1 tablespoon chopped flat-leaf parsley
6 cups milk
2 tablespoons natural chicken base *Better Than Bouillon*
8 tablespoons butter
5 Garlic cloves minced
10 tablespoons Flour
1/4 Teaspoon Salt
1/4 Teaspoon black pepper
1/2 Cup Parmesan cheese
Add the milk and the chicken base to a large saucepan or medium pot, whisk and bring to a simmer then turn off the heat.
While the milk is off heat add the butter to another pot, along with the garlic, and place over medium heat and stir the garlic into the butter to soften.
Sprinkle the flour into the melted butter/garlic, and stir to combine; stir for about 1-2 minutes
Next add garlic mixture to the milk mixture whisking constantly to avoid lumps form forming, and allow the sauce to simmer for a few moments until thickened.
-Once thickened, turn off the heat and finish by whisking in a pinch or two of salt, the black pepper,and the Parmesan cheese; keep warm.
Preheat the oven to 350°, and lightly grease a 9x12 baking dish.
Add thin layer of sauce to bottom of the baking dish
Add 4 lasagna noodles over the sauce, and add in another, more generous, layer of the sauce.
Next, sprinkle over about half of the diced chicken, followed by about 1 cup of the shredded Parmesan and 1 cup of the shredded mozzarella.
Sprinkle over 1 Cup of spinach followed by about 1/3 of the chopped bacon.
Repeat with another layer of 4 lasagna noodles, more sauce, the rest of the chicken, another cup of Parmesan and mozzarella cheese, the remainder of the baby spinach, and another 1/3 of the chopped bacon; then, cover with the last layer of four lasagna noodles.
Finish by topping the noodles with sauce, then sprinkle over the last cup of Parmesan cheese, the last 2 cups of mozzarella cheeses, and the teaspoon of Italian seasoning; bake for about 30-minutes, or until golden and bubbly.