Saturday, January 28, 2012

Beer Comparisons

Pin It
So I would call this beer tasting, but really it's just me drinking and telling you what kind of beer it tastes like that I have had before! Feel free to do your own tastings/comparisons and let me know what you think.  I am always down for a good discussion!


Of course I will continue to add to this list as I get through all the beers in the world!! HA!

I really don't know a beer to say this tastes like. It's a typical IPA though.


Tastes a lot like Killian's 

Tastes like Sweetwater 420
Just as I suspected, like a Blue Moon
This was like a cider, closer to a sweeter Woodchuck rather than a Strongbough
Follow Me on Pinterest

Ricotta cheese

Pin It
Here is the yummy ricotta cheese, the one I used in the previous dip post.  I had no idea it was so extremely simple and quick it was to make! So now I will be making this whenever I need or want some instead of the store bought.  Yes, store bought is also simple and quick to go pick up, but there is just something about how what you make tastes so much better.  A sense of accomplishment and knowing it was your hard work that made it! So I hope you all try it and enjoy it as well!

Utenstils:

Stainer
Fine mesh cheesecloth
Spatula
Meauring spoons
Saucepan

Ingredients:

2qt whole milk 
1cup heavy cream 
1tsp salt 
3T lemon juice

Combine milk, cream and salt in saucepan.
Heat on high and stir occasionally. (keep an eye on this as it will boil over if you don't turn the heat down once it starts to boil.)
Bring to a boil and then add lemon juice and turn to med heat.
Stir constantly for two minutes.
Pour into the strainer lined with cheesecloth. (I do this over the sink, but you may also do it over another pot and save the liquid to make mozzarella!!)









Follow Me on Pinterest

Monday, January 23, 2012

Dips

Pin It
Jalapeno Popper Dip
Kale and Artichoke Dip

So my weekend consisted of a CubScout Pinewood Derby and making dips for the playoff games! 
Here is the bragging...Zach won 3rd place and it was his first derby race ever!(I am a little bit of a proud mom.)
Back to the dips! And no I don't mean people...edible dips!  I love dips, especially during football season.  Something easy to make and easy to eat too!  So check these two out...Make 'em for the SUPERBOWL!

Utensils:


Spatula
Bowl
Chef knife
Container to bake in(I used large muffin tins, since I was doing more than one and I also did not want to make massive amounts since it's just me eating it!!)




Jalapeno Popper Dip
Ingredients:


3 jalapenos, deseeded/veined, roasted, diced
5oz cream cheese
1oz goat cheese
2oz heavy cream
2T egg whites(I use the box liquid egg whites, you can use fresh, but I think it's easier this way)
2oz shredded pepper jack cheese(you can really use whatever cheese you like, cheddar, mozzarella etc.)
1tsp salt
1/2tsp black pepper


Mix all the ingredients together well.
Preheat your oven to 350F.
Place mixed ingredients into baking dish.
Sprinkle with a little more cheese and I added some bread crumbs to the top as well.
Bake for 25-30 minutes.












Spinach and Artichoke Dip:


Ingredients:


4oz ricotta(my next post will show you how to make this)
1 cup artichoke hearts, chopped
1 cup spinach, if frozen-thaw, drain, chop, if fresh-saute with butter, salt, chop
*oh and I used kale as an alternative to spinach, super healthy just like spinach and it gives a slightly different flavor to this dip. Take a look at the bottom article about the 8 most nutrient dense foods.
4oz mozzarella cheese
1oz parmesan cheese
1 tsp salt
1/2 tsp black pepper



Mix all ingredients together well.
Preheat the oven to 350F.
Place ingredients in your baking dish and sprinkle with a little more parmesan.
Bake for 25-30minutes.



Ok so I used kale btw.  It is pretty darn healthy!


Health Watch:
http://www.organicauthority.com/health/most-nutrient-dense-healthy-foods-on-earth.html

http://www.kalenutrition.net/

Follow Me on Pinterest

Thursday, January 19, 2012

CHILI!!

Pin It
This chili is super hearty and  I wanted to do this recipe because of an idea from a lady in the liquor store. I was picking up tequila for my margarita pops and a lady in the store asked if I was making chili with it....hmmmm, no I wasn't, but now I am! What isn't better than using tequila in my chili with lots of cilantro!  My love for cilantro came from when I was in Florida.  I actually hated cilantro before this experience, never really understood it I guess.  I began culinary school at Florida Culinary in West Palm Beach.  I actually loved this experience more than anything!  Did I love West Palm Beach, no, but I found my passion for cooking there and my love for cilantro.  The guy I was dating at the time had a father who is an amazing Chef.  He was not school trained as a chef, nor does he have the credentials to say that he is one, but damn could he cook.  He worked in the food industry and has done forever, he has gained his chef stature from me through his experience alone.  Anyway, he put cilantro on everything.  We would pick it fresh from the yard, chop it slightly and then just throw it on at the end.  I had to learn to like it or would be picking it out of my meal for hours!  Good thing I have an open mind and heart when it comes to food.  And so the love affair began, me and cilantro, cilantro and me!  How I do miss it down there sometimes! And now, I bring you my tequila chili with cilantro and a poblano jalapeno sour cream.


*Oh and don't forget to check the bottom for the health benefits of cocoa and peppers!

Really I should be giving you Zach's(my son) recipe for chili.  The kid gave me a list of ingredients right before Thanksgiving of his chili.  He wanted to make it for everyone as Thanksgiving dinner! It actually sounded pretty good; I was impressed...gotta love him! Maybe I will put it up later and you can decide between the two, or make both and do a taste test.


Tequila Chili

Utensils:
Large pot
Chef knife
Ladle
Measuring spoons
Measuring cups
Can opener
Saute pan

Ingredients:
1/2c  flour
1/2tsp pepper
1/2tsp chili powder
1/2tsp cayenne
1/2tsp coriander
1tsp salt
1 package stew meat
2-3T oil
½ onion, diced
1 large clove garlic, minced
3 cups chicken stock or water
1 can pinto beans
1 can kidney beans
1 can tomatillos, diced
1tsp chili powder
1tsp cayenne
1/4c tequila
1/4c lime juice
2T butter
Cilantro, coarsely chopped(to garnish)



Mix flour, pepper, chili, cayenne, coriander and salt together.
Dice stew meat into bite size pieces.
Add oil to large pot and heat on med-high
Dredge meat in flour mixture(save the flour mixture for later) and sear off in large pot.
Brown all sides of meat and remove from pot. (you will need to do this a little at a time, so you do not overcrowd the pot)
Add in onion and sauté until translucent
Add in garlic and sauté, do not let brown or burn
Add stock or water a little at a time and stir all the goodness off the bottom.
Add the beans and stir.
Add diced tomatillos and stir gently.
Simmer for 5-10 minutes.
Add the meat back in and simmer for 5 minutes.
Add chili powder, cayenne, tequila and lime, stir and simmer for 1 hour.
Season to taste with salt and pepper.

*If your chili is too thin for your liking, melt 2T butter and add 2T of the flour mixture. Cook on low for a minute or so, do not let this burn! It will stink up your hole kitchen.(trust me) Slowly ladle some of the hot chili liquid into this mixture and stir continuously.  Once you have incorporated about 3 ladles, add this back into the chili and stir. Simmer for another 15-20 minutes.
Flour, cocoa, salt, pepper, cayenne, chili powder, coriander

Butter and flour mixture




Poblano Jalapeno Sour Cream


Utensils:
Tongs
Bowl
Spoon

Ingredients:
1 1/2c sour cream
1 can pickled jalapenos or any type of jalapeno
1 poblano pepper
salt
pepper
oil

Coat poblano with oil, salt and pepper.
Put under the broiler and turn regularly.  
Take out when the skin has blistered and the pepper is soft. 
Place in a bowl and cover with plastic for 5 minutes. Remove skin from poblano and seeds from inside. 
Mince and add to sour cream.
Mince 5 pieces of pickled jalapeno(or more to taste) and add to sour cream.
Chill.





Serve the chili with the cilantro on top and then a dollop of sour cream.  Mmmmmm, delish!


Health benefits of cocoa and peppers:
http://www.emaxhealth.com/1020/cocoa-powder-health-benefits-surpass-fruit
http://www.oohoi.com/natural%20remedy/everyday_food/cocoa-powder-benefits.htm


http://www.whfoods.com/genpage.php?tname=foodspice&dbid=29
http://factoidz.com/the-health-benefits-of-cayenne-and-chili-peppers/
Follow Me on Pinterest

Monday, January 16, 2012

Three flavors of Wings!

Pin It
This post comes about because of a mis-hap at a local restaurant(and because it's football season and the superbowl is upon us).  My dad, son and I went out to dinner the other night and I had a hankering for some chicken wings.  Wings are definitely a type of food that I get cravings for and once that craving sets in, I GOTTA have it!  They are perfect with an ice cold beer and can come in sooooo many different flavors.  From hot wings(medium, mild, atomic, catastrophic, habanero. I think you get the picture.) to bbq wings, lemon pepper, teriyaki, parmesan, honey mustard and the list goes on.  So back to the story, I ordered my 6 wings, mild.  You see I don't like my wings super hot so I can't taste anything for a week after, but I do like a good amount of heat so I have to take a few swigs of beer after each bite.  And so, mild it was, which, when I looked at the menu quickly it was the second choice of hotness.  Or so I thought. Unfortunately, I did not actually read the first one which was the lemon pepper rub!  Ugh! To my dismay when I received my wings(the ones I had been craving forever) they were not spicy at all and very bland at that.  I was a little bummed.  Well probably more than a little and I guess I could of got a side hot sauce, but that is just not the same.  So because of my lack of using the wonderful things we call eyes and actually reading things instead of thinking I know what's up, this brings us to my chicken wing extravaganza! Be excited! So I went a little overboard with it all.  Instead of just making myself some hot wings, which a normal person might do(oh and I have never claimed to normal btw!) I made four different kinds.  I will also tell you that choosing only four kinds to make was extremely difficult for me.  But, I did not want to overwhelm anyone with my 20 wing ideas!  
Four it is....


On my trek to the grocery store to buy all the things I needed for my wings I ran into something wonderful.  Now this may have been around for a while here at Publix, but I have never seen it before. I will warn you I get excited over the little things in life, like create your own six packs!  This is lovely I tell you, so lovely that I just had to pick a few or six out to go with my wings!  What a perfect day!  Don't worry, for all you out there who don't drink beer, I will also give a wine suggestion to go with your wings, yes, wine.  It can go with wings I promise!  It's like a trying to be fancy when you know you are not kind of pairing!  Anyway, back to my beer...which the only downfall to this wonderful addition to Publix is the height of the top beer shelves.  Being in a chair now, I have limited reach, and if any of you know me, it is a huge deal to go ask for help! Phew, it's like after I ask for help I need to go take a nap.  It is a hard task, but I am learning SLOWLY to get over it!  Needless to say I saved the asking for help for next time and went for the lower shelved beer! Ha.  I was just too excited and couldn't wait to get home to make my wings and try my beer to go find help this time.  And yes my beer choosing skills are so precisely honed that I go for the ones with the coolest label or most colorful, best words, ones with lemons and so on! 

*In case you do not do beer, look next to the Ingredients for a wine    
    suggestion!










Utensils:
Bowls
Tongs
Sheet pans
Small saucepan(for the chili bbq, pepper parm and buffalo)
Aluminum foil
Whisk(for buffalo)
Measuring spoons
Measuring cups


Before being baked, Chili BBQ and Ginger Teriyaki
Ingredients for Chili BBQ:
1 package chicken wings(about 12 wings)
1/2 cup ketchup
1/4 cup apple cider vinegar
1/8 cup worchestershire sauce
3T roasted garlic chili paste
*Syrah



Combine all these ingredients in a bowl.
Add chicken wings about 10-20 minutes before cooking.
Cover and place in fridge.


Pre-heat oven to 350F.
Take wings out using tongs and put onto aluminum foil lined sheet pans.(don't skip this step because you will be cleaning the sheet pan for days if you don't use aluminum)
Cook for about 15-20 minutes. 
While the wings are cooking place any remainder sauce in a small saucepan and heat to a simmer.  Simmer for about 5 minutes or so.  Once the wings are pulled out of the oven, use this sauce to baste the cooked wings.

Ingredients for Ginger Teriyaki:
1 package chicken wings(about 12 wings)
1/2 cup honey
1/2 cup soy sauce
1/8 cup rice vinegar
1/4 tsp Chinese 5 spice
1/4 cup chopped crystallized ginger

*Merlot

Combine all these ingredients in a bowl.
Add chicken wings about 10-20 minutes before cooking.
Cover and place in fridge.


Pre-heat oven to 350F.
Take wings out using tongs and put onto aluminum foil lined sheet pans.(don't skip this step because you will be cleaning the sheet pan for days if you don't use aluminum)
Cook for about 15-20 minutes. 



Before being baked - Black Pepper Parmesan and Buffalo
Ingredients for Black Pepper Parmesan:
1 package chicken wings(about 12 wings)
8oz grated parmesan
3oz ground black pepper
1 1/2T salt 
1oz butter, melted
*Zinfandel


Combine all ingredients except for butter.
Place wings in butter and lightly coat.
Remove from butter and put them in the bowl of pepper parmesan mix.
Coat completely and pack the mixture onto the wing.


Pre-heat oven to 350F.
Take wings out of bowl using tongs and put onto aluminum foil lined sheet pans.(don't skip this step because you will be cleaning the sheet pan for days if you don't use aluminum)
Cook for about 15-20 minutes. 
To get a super crispy outside, I usually turn the broiler on high and put them under that. 
If you do this, be sure to crack the oven slightly and stand right next to it to watch them.
Crisp them up to your liking.


Ingredients for Buffalo:
1 package chicken wings(about 12 wings)
1 stick butter(4oz)
8oz hot sauce
1T salt
*Champagne(Wishes and Hot Wing Dreams!)

Pre-heat oven to 350F.
Salt wings in a bowl.

Take wings out of bowl using tongs and put onto aluminum foil lined sheet pans.(don't skip this step because you will be cleaning the sheet pan for days if you don't use aluminum)

Cook for about 15-20 minutes. 

While they are cooking, melt the butter in a small sauce pan.

Add the hot sauce and bring to a boil. 

Be sure to whisk together completely.

Now since I am not frying the wings to get that crispy outside, I usually turn the broiler on high and put them under that. 

If you do this, be sure to crack the oven slightly and stand right next to it to watch them.

Crisp them up to your liking.

Take them out of the oven and then toss in the hot sauce mixture.






Oh and don't forget the BBQ Frogs Legs! Uh yeah, don't ask! 







Follow Me on Pinterest

Sunday, January 15, 2012

Margarita Cake Pops

Pin It
I am not really sure, but I do know that the cake came first, next came the cupcake, now the cakepop!
I am sure many of you may have seen or heard of cakepops. They are like crack for people with a sweet tooth! No clean up involved when partaking in one of these fun and tasty treats. They can truly take on any shape or form as well, which is always a fun thing! 
In the pictures and recipe below you can see my trial in making margarita cake pops for a bridal shower!  This is a first for me, so I hope it's a success.


*First and foremost I cannot explain enough how important it is, especially when baking, to read a recipe all the way through before you start.  This may seem like common sense to most, but I guess it was an extremely valuable lesson I learned in culinary school.  Also to help keep you organized measure everything out first and if you need to mix the dry first, do so.  If you need to zest limes, do so.  So with all that being said, here goes!


Utensils:
Mixer
Rubber Spatula
Zester/microplane
Whisk
2 9" Pans
Measuring Spoons
Measuring Cups
Toothpicks
Lollipop Sticks
Candy Melts
Decorations




Ingredients for cake:

3 cups flour
1 Tbsp baking powder
1/2 tsp salt

1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar

4 eggs, at room temp

1 cup buttermilk

5 limes, zested and juiced
1/4 cup tequila


Mix together dry ingredients in a separate bowl. 
Cream butter and sugar. 

Add eggs one at a time until well incorporated.
Add dry mix and buttermilk, alternating portions.
Mix until incorporating, without over mixing.
Add in lime zest, juice and tequila.
Mix well and then pour into two greased baking pans.

Bake at 350 F for about 40 minutes, or until a toothpick is inserted in the center and comes out almost clean.
Let cool and then crumble into mixer, mix until fine crumble.

Ingredients for Icing mixture:
1 1/2 Cups vanilla icing from a tub(I know this may be an extreme shocker, but we only use a very small amount)
2T Tequila
1/4 cup Lime Juice

Add these ingredients to the crumbled cake mix.  
Mix until all are incorporated evenly.
Make sure this mixture is able to hold together when formed into a ball.  Depending on the cake itself, more or less of the vanilla icing may be necessary, so just keep an eye on it.

How to assemble the pops:
Form into balls and refrigerate for 10 minutes.
Melt your candy coating.
Remove balls from fridge.
Dip a lollipop stick in the candy coating and insert into ball.
Place finished balls back in the fridge for another 5-10 minutes.
Remove from fridge and you will probably have to reheat the candy coating or melt some more to cover all the balls.
Coat each ball with an even coating and let dry.
I use styrofoam to stand them up in while drying.
Then decorate each one to your liking.

This recipe will actually make close to 80-1oz pops.(I, however only made 40) You can make them as big or small as you like...Have fun popping!!!


1 tequila, 2 tequila...

lime zest
whisk the dry together
whip butter and sugar
You can crumble by hand, but it's so much easier in a mixer
Make sure you put these in the fridge after this step




Follow Me on Pinterest