Sour Cream

It turns out making sour cream is really easy. With all of my other dairy making projects I decided to give it a try. Put a quarter of a cup of plain yogurt or buttermilk in a glass container, then add 1 cup of cream on top. You don't even stir it up. Let it sit at room temperature for 24 hours and then refrigerate for 24 hours to set.

I tried both the yogurt and the buttermilk. The yogurt seemed slightly thicker after a few days. I seriously doubt I'll ever buy sour cream again, unless it is an emergency. 😉

Parmesan Rolls

18 frozen Rhodes Rolls

¾ c. Parmesan cheese

½ tsp garlic salt

2 tbsp parsley

¾ c. melted butter

Melt the butter in the microwave.  Mix the Parmesan cheese, garlic salt, and parsley together in a separate container. Dip the frozen Rhodes Roll in the butter, then the cheese mixture so that the cheese sticks to the whole roll.  Let rise six hours in a warm place.  Bake at 375° F for 12-15 min. or until golden brown.

Blendtec Blender Product Review

4-5 years ago, my husband was at Costco and got sucked into one of those blender demos that they do there sometimes.  It was for the Blendtec Blender.  He was really impressed and ended up buying one.  My reaction was something like, "How much?  For a BLENDER?"

However, I really must say, this little baby is by far my favorite and one of my most frequently used kitchen appliances, along with my Kitchenaid Mixer and toaster.  I use it for everything!  The counter says 851 times.  My favorite feature of this wonderful machine is the ease of cleanup.  I don't think I would ever use it if it was hard to clean.  I used to avoid using a blender because it was hard to clean.  Not so with this wonderful machine.  Rinse it out, put a little dish soap and water in, and pulse it for 10 sec.  Done!

The other amazing thing about this machine is that it really does blend anything.  Seriously.  We started out with smoothies, of course, but I use it for everything.  I make pancake batter, baby food, salad dressing, whip cream, and make a killer raw vegetable soup that comes out HOT with soup mode.  It will even grind wheat.  I recently found a blender recipe for butter that I'm thinking about trying and seeing if it's cheaper.

I've heard the Vitamix blender is very comparable, and Costco also sells that, but I haven't ever tried it.  It would be really fun to do a side by side comparison and give you my review.  Maybe someday.

Anyway, if you're looking for a cool kitchen gadget, this definitely fits the bill.  If you have one (or even if you don't) please let me know what you think (I'd love some comments).

Buttermilk Pancakes

So, if you haven't noticed, we really like to make things from scratch around here.  It's not because I'm against "prepared foods."  It's just that I think from scratch stuff tends to taste better, and I just like to cook.  Knowing what goes into your food is an added bonus.  This morning, I made buttermilk pancakes for breakfast.  They really aren't that much harder to make than from a mix, so why not?  I usually double the recipe and freeze the leftovers.  I just throw them in the toaster for the picky two year old who would live on pancakes and milk if I let him.  And of course we serve it with homemade buttermilk caramel syrup.

Here's the recipe (adapted from Better Homes and Garden's recipe book):

Buttermilk Pancakes

1 c. flour

1 tbsp sugar

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 beaten egg

1 c. buttermilk

2 tbsp vegetable oil

I like to mix my batter in the blender.  I put the eggs, buttermilk, and oil in first, then put the dry ingredients on top.  I blend it for about a minute.  Cook over medium heat in a heavy skillet, turning to the second side when the pancakes are bubbly and dry on the edges.

Variations:  You may substitute 1 c. of milk for the buttermilk, but increase the baking powder to 2 tsp and omit the baking soda.  You can also add some cinnamon chips to the batter after it's blended. 

Mozzarella Cheese

After the success with our homemade yogurt, I decided that I really wanted to try to make homemade mozzarella.  I'd seen some recipes on Pintrest, and I wanted to give it a try.

I ordered my supplies (citric acid, vegetable rennet tablets, and cheese salt) from www.cheesemaking.com, and I gave it a whirl yesterday.  I'd call it a successful failure.  I ended up with lots of tiny little curds that tasted like mozzarella, but that wasn't what I was going for.  So, I read everything I could about what may have gone wrong with my cheese on cheesemaking.com, used their recipe, and then I tried it again today.  And, IT WORKED!  It feels so good to have been successful.

I'll try this a few more times, and then I may try a different kind of cheese soon.

Cashew Chicken

Happy Belated Chinese New Year.  In honor of the day, here is a recipe for Cashew Chicken.

Cashew Chicken

1 large chicken breast
2 tbsp cornstarch, divided
1 clove garlic
 Dash red pepper flakes (optional)
6 tbsp soy sauce
2 tsp sesame oil
2 tsp sugar
1 c. chicken broth
3 tbsp wok oil
1/2 lbs broccoli, cut into bite side pieces
2-3 carrots, peeled and sliced
1 can baby corn, drained
1/3 c. cashews

Cube chicken, put in a bowl, and mix with 1 tbsp of cornstarch.  In another small bowl, mix soy sauce, sesame oil, sugar, broth, and 1 tbsp cornstarch.  Heat oil in wok or skillet.  Add garlic and red pepper flakes and stir fry for 1 minute.  Add chicken to pan and stir fry another 3-5 minutes.  Add vegetables and stir fry until broccoli is slightly tender.  Add cashews and soy sauce mixture, and stir until sauce is thickened.  (If you want a thicker sauce, you can mix together 1 more tbsp of cornstarch to 1 tbsp of water and gradually stir into the sauce until your sauce reaches the desired consistency.  If you want a thinner sauce, you can gradually add more chicken broth).

Filet and Asparagus with Bearnaise Sauce

Valentines is fast approaching.  Our favorite Valentine's dinner is grilled beef tenderloin and asparagus with Bearnaise Sauce and baked potato.  The husband found a tenderloin roast on sale for $6.99 a pound at Value City, and we cut it up into steaks.

I buy the big baker potatoes from Costco.  I wrap them in aluminum foil (you can also cover the skin with butter and and poke a hole or two in it to keep it from exploding in the oven), and I bake at 425 for 1 to 1 1/2 hours.

For the steak, my favorite seasoning is Cabela's Roasted Garlic and Beer seasoning.   I just sprinkle some on top and throw it on the grill.   Here is an awesome tutorial from Our Best Bites on How To Grill the Perfect Steak.

 Asparagus is a perfect pairing for filet.  I "snap" one piece of the bunch in half to remove the woody end, and then I trim the rest of them to that length.  You can also snap each spear individually.  Then, I put them in a pot of boiling, salted water for 2-5 minutes.  I like mine a little firm so I always cook it for the shorter time.  I always cook these very last just before we're ready to eat.

Bearnaise Sauce is really the thing that puts this meal over the top.  You can make this before you put the steaks on, and then just keep it warm in the double boiler.  Here is a link for the sauce recipe.

Bearnaise Sauce

Bearnaise Sauce is an oh so delicious sauce for meat and vegetables.  It can be a little bit tricky, but it's worth the effort to figure it out.

Bearnaise Sauce

3 tbsp of White Wine Vinegar

1/4 tsp dried tarragon

1/4 tsp chervil

1/4 tsp white pepper

4 egg yolks

1/2 c melted butter

1-2 tbsp of water

Combine the vinegar, tarragon, chervil, and white pepper in the top of a double boiler and cook until liquid is reduced to half.  Add the egg yolk, melted butter, and 1 tbsp of water.  Stir constantly until sauce thickens.  Remove from heat.   If sauce curdles or is too thick, whisk in another 1 to 2 tablespoons of hot water and stir until smooth.  Keep warm in double boiler until ready to use.

Taco Cups

One of our twists on tacos is Taco Cups.  My family LOVES them!

Taco Cups

1 Can Grand Biscuits

1/2 lb Beef

1-2 tbsp Taco Seasoning

1/2 lb Shredded Cheddar

Shredded Lettuce

Diced Tomato

Guacamole

Sour Cream

Black Olives

Salsa

Brown 1/2 lb of ground beef and season with 1-2 tbsp of McCormick Taco Seasoning.  I flatten a Grands biscuit in a muffin tin and flatten them against the side of the muffin tin.  I fill it with the beef and then top with cheese.  I bake it at 350 for 12-18 minutes.  Then top with lettuce, tomato, and our favorite taco toppings.

Meal Planning

I decided that going forward on the meal planning calendar (see the bottom of the blog page), I would fill in only 5 days a week.  I find that I needed a little flexibility on a weekly basis, and meals planned for 7 days a week was too much.  Some weeks we need a left over night, some weeks we might eat out a day, and some nights, we might only have time to throw a corn dog in the microwave.  I wanted to make sure I didn't buy too many groceries for meals that we never get to and that I have time to use up our left overs.

I'm also going to note meals that when doubled make GREAT freezer meals for "those nights."  You can look like super star chef even on days you don't have time to cook.  ;) 

Crock Pot Ranch Chicken

This is a super easy recipe, which is exactly what I need on a crazy busy day.  It takes me about 5 minutes (or less) to make it, and it's ready at the end of the day.  On Sundays, I put it in the crock pot in the morning before church, and it's ready when we get home.

Crock Pot Ranch Chicken

2 cans cream of chicken soup
1 packet Hidden Valley Ranch powdered dressing mix
3 chicken breasts

Put chicken in the crock pot.  Pour cream of chicken soup on top.  Sprinkle ranch powder on top of that.  Bake in crock pot on high for 3-4 hours or on low for 5-6 hours.  Serve over rice.

Kneaders Cinnamon French Toast

If you've ever eaten Kneaders Cinnamon French Toast, you've had a real treat for breakfast.  I came across this recipe for it a while ago, and have been making it ever since.  Delicious!

I'm not going to re-create the recipe, but here is my take on it.  I pour the entire egg mixture over the top and let it sit over night.  I use this cinnamon burst bread recipe, or you could buy a loaf of a cinnamon bread from Kneaders (if you live by one) or Great Harvest.  You do need pretty thick slices of bread.  NEVER use regular store bought bread.  (We tried that once.  Not pretty.)

Also, I use this Buttermilk Caramel Syrup recipe from Our Best Bites.  I don't use the one from the recipe.  Seriously, it's the best!

Cinnamon Burst Bread

This is a copy cat Great Harvest Cinnamon Burst Bread recipe that I adapted from one I found on Food.com.  I use bread flour (King Arthur of course) instead of all purpose, and it makes a huge difference.  This is the first step in a bigger and better recipe to follow.  Trust me, you won't be disappointed!

3 tbsp yeast
1/2 c. sugar
4 eggs, beaten
3 3/4 c warm water
4 1/2 tsp salt
3 tbsp Canola oil
2 c. cinnamon chips
8 c. bread flour
1/2 - 1 c. cake flour

Combine 4 c. flour, yeast, and sugar in a large mixing bowl of a stand mixer.  Then add the water, eggs, and oil.  Mix with the paddle attachment until well combined.  Let it rest for about 5 minutes to allow the yeast to work.  Your dough should have bubbles in it.  Switch to the dough hook of your mixer, and then add the salt, 4 more cups of bread flour, and the cinnamon chips.  Knead the dough until it's nice and smooth.  Add the cake flour a little at a time until the dough pulls away from the bowl, but be careful not to add too much.  Your dough should be slightly sticky and pliable.  You don't want it too stiff.  Knead it for another 10 minutes.  Put dough in a greased bowl and allow to rise until double in size.  Grease four loaf pans.  Punch dough down, shape it into loaves, and put it in the pans.  Allow to rise until double in size.  Bake at 350 for 30-35 minutes.

I usually freeze a couple of the loaves for later.