Last night I made peach turnovers as a treat for my husband. It was my first time trying and overall they came out well. I will share with you what went right, and what went wrong. Probably what went wrong most is that I made up my own recipe. lol Here it is:
Ingredients:
1 package of puff pastry (2 sheets)
1 large can of peach pie filling
1 egg
1 tablespoon water
2 tablespoons raw sugar
butter for greasing
1. Preheat oven to 400 degrees.
2. Unwrap puff pastry and use a rolling pin to lightly roll it out in a square shape (most puff pastry comes in a rectangle shape)
3. Using a pizza cutter, cut each sheet of puff pastry into 4 equal sized squares so that you have a total of 8 squares of puff pastry.
4. Grease a large cookie sheet with butter (because I live in the South and butter makes everything better!)
5. One at a time take a square of puff pastry, place it on the greased cookie sheet, and put 2 tablespoons of peach pie filling in the center making sure that you are getting mostly peaches and very little syrup (I realized this when I was almost done which is why I had some turnovers that were soggy from too much syrup).
6. Fold over 1/2 of the puff pastry square to make a triangle shape. Using a fork pinch the edges to seal. Brush with egg wash and sprinkle with sugar. Also using the fork, poke a few holes in the top of the turnover to allow steam to escape.
7. Repeat steps 5&6 until all turnovers are formed.
8. Bake for 15 minutes. Check and make sure that pastry is puffed and golden brown. If not bake for a few more minutes until pastry is puffed and golden brown.
9. Remove pan from oven. Allow pastries to cool on pan for a few minutes and then remove to a cooling rack.
10. Say mmmmmmmmmmmmmmmmmmmmmmmm as you bite into a yummy turnover and smile because YOU made them!
Hope you enjoy!
Friday, February 8, 2008
Thursday, February 7, 2008
Simple grilled chicken... inside
Sometimes I want a quick and easy dinner. Last night was one of those nights. Something that I often make at those times is grilled boneless, skinless chicken breasts. I use several different seasonings, depending on what we are in the mood for. Last night I used sea salt, multi-colored peppercorns (my favorite!) and Citris Basil rub that I got from Pampered Chef. Let me tell you, that stuff is worth its weight in gold! It is so good to use on so many things. I have used it on green beans, chicken, pasta... the list goes on and on.
So I have a trick for getting the juiciest chicken boobies that you ever did eat. Step 1 is preheating the oven to 450 degrees. I saw a show on the Food Network once (I don't remember which show) that said when you are cooking chicken without the skin the trick is to cook it quickly before it has a chance to dry out. I then take an oven safe grill pan (I forget which one I have but it's a fancy smanchy one that I got at Bed, Bath and Beyond so if you don't have one check there) and preheat it over medium high heat. Once the pan is screaming hot I sear the chicken on both sides until it is good and golden and then throw it in the oven to finish it. I would say it takes about 7 minutes in the oven... depending on how big the boobies are.
A trick to checking your chicken to see if it is done without cutting it or sticking a meat thermometer in (which would let the juices escape) is to poke it with your finger. If the meat is firm to the touch and bounces back right away then it is done. You will have to experiment several times to get it just right but eventually you will be able to check for the doneness just by poking it. I think this only works on chicken breasts. At least I have only used this trick for chicken breasts.
So that is my rather boring post for the day on how to get the juiciest chicken breasts and how to poke them to tell if they are done.
We are having leftovers tonight so no great updates tomorrow either. Hopefully next week I will be fully back into the swing of things. Believe it or not I am still getting over the cooties that my husband so sweetly shared with me. My energy level is about a one right now.
So I have a trick for getting the juiciest chicken boobies that you ever did eat. Step 1 is preheating the oven to 450 degrees. I saw a show on the Food Network once (I don't remember which show) that said when you are cooking chicken without the skin the trick is to cook it quickly before it has a chance to dry out. I then take an oven safe grill pan (I forget which one I have but it's a fancy smanchy one that I got at Bed, Bath and Beyond so if you don't have one check there) and preheat it over medium high heat. Once the pan is screaming hot I sear the chicken on both sides until it is good and golden and then throw it in the oven to finish it. I would say it takes about 7 minutes in the oven... depending on how big the boobies are.
A trick to checking your chicken to see if it is done without cutting it or sticking a meat thermometer in (which would let the juices escape) is to poke it with your finger. If the meat is firm to the touch and bounces back right away then it is done. You will have to experiment several times to get it just right but eventually you will be able to check for the doneness just by poking it. I think this only works on chicken breasts. At least I have only used this trick for chicken breasts.
So that is my rather boring post for the day on how to get the juiciest chicken breasts and how to poke them to tell if they are done.
We are having leftovers tonight so no great updates tomorrow either. Hopefully next week I will be fully back into the swing of things. Believe it or not I am still getting over the cooties that my husband so sweetly shared with me. My energy level is about a one right now.
Tuesday, February 5, 2008
Rigatoni with Steak Sauce
I have been making very boring stuff lately, if I have been cooking at all and nothing has been "blog worthy" so I am posting a recipe that I tried over the summer and I just LOVED. Now Michael didn't care for this, even though I specifically made it for him since it has steak in it, because he just doesn't like pasta. It is very good though and a nice balanced meal with vegetables, starch and meat all in one. It's pretty easy too!
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings (note from the Diva: I think you would have to be feeding lumberjacks to only get 4 servings out of this. I remember getting AT LEAST 6)
Rigatoni with Steak Sauce
Recipe courtesy Giada De Laurentiis
4 tablespoons olive oil
2 (12-ounce) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine (I used Merlot)
1 (26-ounce) jar marinara sauce
1 cup beef broth
16 ounces dried rigatoni pasta
3 ounces Parmesan, shaved
Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely.
Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings (note from the Diva: I think you would have to be feeding lumberjacks to only get 4 servings out of this. I remember getting AT LEAST 6)
Rigatoni with Steak Sauce
Recipe courtesy Giada De Laurentiis
4 tablespoons olive oil
2 (12-ounce) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine (I used Merlot)
1 (26-ounce) jar marinara sauce
1 cup beef broth
16 ounces dried rigatoni pasta
3 ounces Parmesan, shaved
Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely.
Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.
Monday, January 28, 2008
Homemade Applesauce
This past fall I got the idea to make homemade applesauce for my husband because he loves applesauce. I had never made it before, nor had it in recent memory. I really don't know how they sell the bottled stuff after eating this. First of all my husband floated through the house by his nose when he came home from work and immediately appeared in the kitchen to find out what I was making. Second, this is exceedingly easy and pretty quick too. Third, it just tastes darn good, and I don't even like apples! I am putting this recipe in my blog today because I am going to make it tomorrow when I make porkchops. I have been looking forward to having porkchops all week but since I have been fighting the cooties (I am a drama queen I am going to milk these cooties for all they are worth!) I haven't felt like eating or cooking. I am going to serve the porkchops with the applesauce and the brown rice pilaf that I recently blogged. I think all the flavors will combine really well. Anyways, on to the recipe. I found it at www.foodnetwork.com as I do many of my recipes.
Applesauce
Recipe courtesy Cathy Lowe
2 tablespoons butter
1 teaspoon cinnamon
4 McIntosh apples, cored, peeled and chopped
1/2 teaspoon nutmeg
2 tablespoons water
1/4 cup sugar
Combine all ingredients in a saucepan and cook over medium heat until apples become very tender, about 30 minutes. Applesauce may be left lumpy or mashed with a fork to become smoother
Applesauce
Recipe courtesy Cathy Lowe
2 tablespoons butter
1 teaspoon cinnamon
4 McIntosh apples, cored, peeled and chopped
1/2 teaspoon nutmeg
2 tablespoons water
1/4 cup sugar
Combine all ingredients in a saucepan and cook over medium heat until apples become very tender, about 30 minutes. Applesauce may be left lumpy or mashed with a fork to become smoother
A Love Letter to my Kitchen
Dearest Beautiful, Yet Tiny Kitchen,
How I have missed you these past five days that I have been fighting the cooties. I have missed your shiny stainless pots and your lovely speckled fake granite counter tops that I lovingly picked for you. I miss all my new Christmas presents stored away in your cabinets and drawers and, well, who am I kidding... sitting on those gorgeous counters. I long for the beautiful ebony refrigerator that dispenses the water I love so much and holds my favorite ice cream. Our time apart shall go on no longer. I will see you tonight. How does 6:00 work for you?
Love,
The Diva
p.s. On the menu tonight is Philly Cheesesteaks with green beans and corn on the cob. Can't wait! Or maybe meatball subs. Something to use subrolls before they go bad. Hmmmm.....
How I have missed you these past five days that I have been fighting the cooties. I have missed your shiny stainless pots and your lovely speckled fake granite counter tops that I lovingly picked for you. I miss all my new Christmas presents stored away in your cabinets and drawers and, well, who am I kidding... sitting on those gorgeous counters. I long for the beautiful ebony refrigerator that dispenses the water I love so much and holds my favorite ice cream. Our time apart shall go on no longer. I will see you tonight. How does 6:00 work for you?
Love,
The Diva
p.s. On the menu tonight is Philly Cheesesteaks with green beans and corn on the cob. Can't wait! Or maybe meatball subs. Something to use subrolls before they go bad. Hmmmm.....
Friday, January 25, 2008
Pasta with vodka sauce and sausage
I am still fighting the cooties. :( I thought that I felt better yesterday so I decided to fix dinner. I looked around for a quick dish that would seem hearty and make me feel better. This recipe has roughly a 30 minute prep time. About half way through I regretted the decision to cook. I just started feeling awful! This was good however I wish I would have waited until I was feeling better because I think I would have enjoyed it more. I doubled the recipe because it said it only made one serving. I am posting the recipe the way it was written.
Anyways, here is the recipe from Emeril via www.foodnetwork.com:
Pasta with Vodka Sauce and Sausage
Recipe courtesy Emeril Lagasse, 2005
1/4 pound spaghetti
1 tablespoon olive oil
1/4 pound Italian sausage, removed from the casing and crumbled or chopped
1/2 cup chopped yellow onions
1/2 teaspoon salt
Pinch crushed red pepper flakes
2 teaspoons minced garlic
1/2 cup crushed tomatoes
3 tablespoons vodka
2 tablespoons heavy cream
1 to 2 tablespoons chiffonade of fresh basil leaves
Freshly grated Parmigiano-Reggiano, for garnish S
prig fresh basil, for garnish
Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.
Anyways, here is the recipe from Emeril via www.foodnetwork.com:
Pasta with Vodka Sauce and Sausage
Recipe courtesy Emeril Lagasse, 2005
1/4 pound spaghetti
1 tablespoon olive oil
1/4 pound Italian sausage, removed from the casing and crumbled or chopped
1/2 cup chopped yellow onions
1/2 teaspoon salt
Pinch crushed red pepper flakes
2 teaspoons minced garlic
1/2 cup crushed tomatoes
3 tablespoons vodka
2 tablespoons heavy cream
1 to 2 tablespoons chiffonade of fresh basil leaves
Freshly grated Parmigiano-Reggiano, for garnish S
prig fresh basil, for garnish
Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.
Thursday, January 24, 2008
A break from cooking to fight the cooties
Boys really do have cooties, at least my husband does. Michael started coming down with a cold or something the other night and then the very next day I was showing the same symptoms. I told him that while I appreciated him sharing with me, that he could really keep all the germs. So I didn't cook yesterday, instead I went straight home and crawled into bed. When Michael got home from work I begged him to make me some soup (and by make I mean open can, pour in bowl and microwave) and he did. I had some kind of spicy Italian. I've had it before and it is really good. There is just something about hot soup that makes you instantly feel better. I was asleep by 8:30... NyQuil can do that to you!
Hopefully I will feel like cooking tonight. I want to make bow-tie pasta with vodka sauce. We'll see though.
Hopefully I will feel like cooking tonight. I want to make bow-tie pasta with vodka sauce. We'll see though.
Subscribe to:
Posts (Atom)
