Walking WHAT? Walking Tacos!!!

Ok, I don't know if this is a Nebraska thing or what, but it is genius, regardless!   Here is how I became smitten with walking taco's.  We had moved to Nebraska and we were at a high school football game with my dad.  (he is a sports broadcaster).  I sent my husband to the concession stand to pick up a cold drink and when he returned he had a smile on his face like a kid who just was handed a 10lb bag of candy for free!  He was donning 2 small bags of Doritos that were open and had a fork stuck in them.  He proudly announced he had gotten us each a "walking taco".  I had no idea what it was so he handed me the bag and what was inside was a mishmash of different taco toppings stacked neatly in layers on top of the crushed up Doritos.  So let me introduce you to the "walking taco".....

I know, I know, not the best photo, but I took it from the top so you could see what was inside!!  This one just had meat, cheese and sour cream.  You can add tomato, lettuce, guacamole, lime, olives, beans, the possibilities are endless.  How FUN are these for a kids party, or football game day?  You can do the same idea with Fritos, and chili and cheese!

You will need:

-1 lb ground beef (or however much you need for the amount of people you have)

-shredded cheddar or cheese of your choice

-taco seasoning for hamburger

-small bags of Doritos

-Toppings, sour cream, guacamole, tomato's, lettuce, beans, limes to juice, olives, onions, salsa, hot sauce, etc...

Brown your hamburger with seasoning.  Take your bag, crush up the dorito's inside, open the top, add toppings of choice and stick a fork in it!  You have your own walking taco!!!

I don't know why I think these are so genius, but I do.  My husband will practically roll over and play dead for them! :)

Enjoy!!

Your "walking taco's rock" chefwannabe

Chris

FIESTADA- School Lunch Series

I think I did it!!  My first attempt to recreate one of my childhood favorites, along with Carrie David who posted that they were her favorite school lunch!

I do believe the hamburger, and I use the word loosely, that was on it was so fine, so of course mine wasn't quite as fine.  I remember there being only a little meat and cheese.  I decided against using a pre-made crust when I saw the price at the store I was at.  I always make my own dough but, instead got a box of the Jiffy kind for convenience.  This whole recipe was convenience items so, no turning your nose up at my choices for ingredients.  I felt it was my mission to achieve the right taste, regardless of the ingredients and I want everyone who wants to recreate these to be able to do so quickly,  and with ingredients available to them! 

So, this being said, my crust consistency isn't perfect as far as the original Fiestada but the flavor is so near perfect, I wanted to DIE with my first bite.  It was awesome!  I could have browned off my hamburger and then zip zapped it in my processor to make it a more fine consistency but opted out of that to save on dishes.  Hey I feel lazy today, leave me alone! Although I did not even try to obtain the original shape, I don't think in the grand scheme of things you will mind after you taste these delicioso little Mexican pizza's!   

So Carrie, here is what you will need to get your Fiestada going!

                                                                  Fiestada

1 box Jiffy Pizza Crust Mix (prepared according to package direction)
1/8 - 1/4 tsp cumin
1/2 cup pizza sauce
1 cup ground hamburger (flavored)
1 packet taco seasoning mix
1 1/4 cup mild cheddar cheese
a pinch of salt

Sprinkle seasoning packet on hamburger, brown and drain.  Prepare 2 small pizza crusts from dough that you made earlier.  I flip over a large cookie sheet, spray with nonstick spray and put my crusts on top.  Bake at 450 degrees for 3 minutes and remove from oven.  Prepare sauce by putting 1/2 cup of sauce into a bowl, add in cumin and salt and combine.  Split between both pizza's and spread to cover.  Sprinkle top with hamburger and cheese.  

 

Bake at 450 for 10-12 minutes or until crust is done and cheese is melted!  


You know you can't resist making these.  If you went to Ord Elementary, or Ord Jr Sr High, you are required to try them!!  The taste is so close to perfect, I couldn't believe it!  Go ahead, obsess over the shape of yours, I obsess over enough, so I will leave that to you! 

Make sure to let me know how yours turn out!  Leave a picture on the Facebook wall even!

Your "caliente" chefwannabe
Chris

Blast from my past, PORCUPINE BALLS! School Lunch Series

Is my memory serving me when I say we had these for school lunches in elementary school?  I think we always had them with mashed potatoes, which is why I always still serve them with mashed potatoes.  I had forgotten about them for years, and then my sister made them a few years ago and it sparked my porcupine ball love back up and I had to redo them, MY way!!  

Isn't it funny how food can take us to a place, way back when in our minds?  Certain foods (and songs) remind me of certain times in my life,  different experiences or situations and sometimes I let the memory play out in my head and sometimes I shut it off, it wasn't good the first time, and it sure as heck wasn't going to come out any different or better the second time!  

These do use a convenience item of canned tomato soup, but I don't care who ya' are, it is just good sometimes!!  This is a great make ahead and put it in the fridge so it just needs popped in the oven type of meal!  Chefwannabe fans with families, this is a must try for you!  So pay attention and eat ALL of your lunch!!  

 Now lets get started on what we need for 6-8 big balls.

PORCUPINE BALLS
2 lbs ground beef
1 1/2 cups raw minute rice
3 tbsp dry Italian seasoning
1/4 cup dehydrated onion or 2 tbsp fresh grated onion
1 tbsp salt
1 tsp pepper
2 tsp red pepper flakes (optional)
2 cans of tomato soup

In a bowl combine ground beef, rice, onion, seasoning, salt, pepper, red pepper and 1/2 can of tomato soup.  Use your hands people!  Clean em' up and get em' in there!  Form into balls.  Size is up to you.  Place in 9x13 pan and cover meatballs in remaining tomato soup.  I sprinkle a wee sprinkle of parsley on top or course salt.  Bake at 350 for 30-45 minutes depending on meatball size!  Serve with mashed potatoes and green beans! 

Hope you enjoy my recreated school lunch and take the time to think about your own favorite school lunches and post them, I will try to recreate them as well!!!  Share with me one of your favorite school lunch memories!  

Your "Ord Elementary Alumni" Chefwannabe

Chris

Homemade Vanilla Extract...

...don't do your holiday baking without it!  Ok well, it is a little late to be telling you that.  I mean, I should have posted this weeks ago, maybe months.  However, it is to easy, and cheap and delicious to not still do it for your regular baking or gift giving!!!

Since I am not a great baker, this has passed me by until a month or so ago.  I saw a random YouTube video on making your own vanilla extract.  I thought I had died and gone to heaven, have you bought REAL vanilla extract lately?  You may need to run to the bank for a loan first!  Your option or that, or buy some imitation, tastes like marshmallows stuff that is cheap and disgusting!

I researched this so long, I even asked some fellow foodie friends who had done it.  I was torn over the amount of beans to use, if I should use expensive vodka, or some, rot gut, not for human consumption type. You can watch 10 video's and read 20 articles or blogs and get that many opinions, so I went with what I hoped would work best, or my wallet hoped!!  Cheap vodka!  Whatever vodka you decide to use it must be 80 proof.  I got some glass decorative jars, and Madagascar vanilla beans!  There are different grades of beans.  Use extract grade beans, your choice of Madagascar or Tahitian!

Vanilla beans are very expensive.  In fact, in my grocery store they are almost 9.00 for one bean.  I went to E bay and was able to purchase a small package of 15 for .99 cents and 5.00 shipping.  Good deal no matter how you slice it.  I need to go order more and a larger quantity!  I bought a couple of jars at my local Hobby Lobby, which were on sale for half price.  Got them for 1.00 each.  I purchased the largest bottle of cheap vodka I could find, just under 10.00 at Walmart.  

The ratio is a craps shoot.  I am convinced.  I read and saw everything from 8 beans for 1/2 cup of vodka to 2 beans for one cup.  I went in the middle and went 4 beans, for each jar which held approx 3/4 to 1 cup of vodka.  I split the bean down the middle, scrapped out the seeds and put them in their respective jars, then cut the pods into 2-3 inch pieces and put in along with the beans.  Can I tell you the smell was AH-MAZING.  I filled them up with vodka, put their lids on and gave them a shake.  They need to be shaken about once a week, stored in a dark cool place and left to sit.  

The day they were made!

Here is the next game you can play....how long?  Some say they can be used after 4-6 weeks.  Some say not for 6 months.  Some say use after 4-6 weeks but they reach their best at 6 months and after.  So it is up to you to decide.  Do your own research if you like.  I am going to use mine after 6 weeks a time or 2 and see how it is.  I will decide from there and let you know in the comments underneath how it turns out when that time comes.    I will be giving a few bottle as extra gifts on some of my cookies trays with a decorative tag saying something like, "use at your own risk"! :)  Nothing like getting a gift you can't use for 6 months right?  That is my great planning skills hard at work!

Here is what they look like now, after 5 days.

I cannot stand the wait, to see how this turns out.  Let me know if you have made it and how it turned out for you.  Did you use cheap vodka or expensive and did you go with Madagascar beans or Tahitian?  Please, share your secrets and make this, your wallet will thank you!!

Your "getting ready to bake some delicious goodies" chefwannabe

Chris

Lucy and Ava's Favorite Peanut Butter Tookies (Dog Treats)

 

Yes, I said "tookies".  I have this other language I speak to the dogs.  Come on you dog lovers, I KNOW you know what I mean!! The dogs know what I am saying and I know what I am saying, isn't that all that matters?  I have been told that my language is used a bit more than the average, but, I talk to the dogs alot.  They never get mad, they always love me, and they love my music and TV shows!  The dogs I am speaking of are my sisters dogs, however, since losing our beloved black lab 2 years ago, we have adopted them as our children too!  Lucy is the biggest lapdog (105lbs of pure love and chub) of a female choc lab I have ever seen, and Ava is a pretentious, yet sweet, red pointer lab.  


I have been on the lookout for a great recipe for dog treats for awhile.   I have found many of them, but they all seemed to require specialty ingredients and I wanted to find something you could make out of your own pantry.  I got this one from the vet clinic!  Lucy is my taste tester so I gave her a taste of the dough and she loved it!  (I know because she TOLD me, duh) :)   I used a heart, and a dog bone for cookie cutters.  The bone was probably bigger than I might have liked   but if you have a big dog, they will be just fine.  

This recipe calls for organic peanut butter, however I used regular peanut butter and for the record, its perfectly fine for dogs.  I had to pick up wheat flour but that was it, everything else is regular pantry staples and I think wheat flour will be now as well.  So, let's get to the recipe so your doggies can get some special "tookies" of their own tonight!


Lucy and Ava's Favorite Peanut Butter Tookies:

1 1/2 cups whole wheat flour
1 1/2 cups white flour
1/2 cup peanut butter
1 cup water
2 tablespoons oil 

 

Preheat the oven to 350 F. Combine oil, peanut butter and water. Add flour, one cup at a time, forming a dough. Knead dough into firm ball and roll to 1/4 inch thickness.  I just do this in my stand mixer.
 

 

Place on an ungreased cookie sheet. Bake at 350 F for 20 minutes. Makes approximately 2 1/2 dozen cookies.

You can see the bones are a little bigger than the others, so it really is just personal preference. The amount you get will depend on the size cookie cutters you use.  I hope your dogs and puppies LOVE these "tookies" and what great Christmas gifts in little cellophane bags to accompany cookie trays to your human friends! (who have dogs)  

 

Your "dogs are angels in disguise"chefwannabe

Chris

Bread Pudding w/Eggnog Spiced Glaze; A Family Tradition

Accckk!!!  One more week to Thanksgiving!  Are you ready?  Menu planned, shopping done?  House cleaned?   So much to do, isn't there?  I admit I am slightly obsessive about cleaning daily so I never have much to do in that department.  I haven't even bought my turkey yet.  Oh well, it all falls into place in time.  I like to prep and bake my desserts the day before.  Baking has never been my cup of tea in the past.  I don't like to follow recipes, and in baking, its all a science, and you must follow a recipe for the most part.  I made it my mission a couple of years ago to really practice baking and try and work on some cakes, pies, desserts I can always go to.  That is where we get this recipe.

First let me tell you what happened the second or third time I made this.  I went to the store, I was making a meal of all my husbands favorite things.  I picked up this lovely baguette of crusty bread, got home, ripped it up and let it sit out until I was ready to use it.  I prepared my custard, mixed it up, let it sit, baked it and was letting it cool.  Dinner came, and went and I told my husband I had made him bread pudding.  He took up a huge portion, and I even had some heavy cream to drizzle over the top.  He ate the first bite and said, "Chris, did you do something different with this"?  I said no, and he continued to eat, with a bit of apprehension, but he ate it.  He got to the last bite and said, "OMG, I know what it is, its GARLIC bread".  He ate the entire bowl, so he wouldn't hurt my feelings.  I didn't even smell the garlic.  I have no idea how it happened and I didn't catch it.  He retells this story every chance he gets.  Poor guy.

My dad has always been a huge bread pudding fan.  Although he enjoys his laden with raisins.  My husband and son love it too, with no raisins!  I don't like it at all, as it just feels like soggy bread, which is enough to make me throw myself off a bridge.  Ick.  In light of everyone else I know loving it, I decided to perfect it as best I could to my families liking.  This recipe can be used all through the holidays, and I am wondering how it would do in a muffin tin, for individual portions for a party or potluck.  Bet it would be awesome that way! You know me and my "everyone gets their own" syndrome.  I will post my regular recipe, and I will also list how I changed it up for this great egg noggy flavor.  I will post the glaze recipe underneath.  I don't make the glaze on a regular basis, just for special occasions.

Bread Pudding w/EggNog Spiced Glaze
2 cups granulated sugar 
5 large beaten eggs 
2 cups milk 
3 teaspoons pure vanilla extract 

1 tsp cinnamon (optional)

1 1/2 tsp nutmeg (optional)
4 cups cubed Italian bread
1 1/4 cups packed light brown sugar 
1/4 cup (1/2 stick) butter, softened 

Preheat your oven to 350 degrees and grease a 9x13 pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar and butter.

Pour bread mixture into prepared pan. With a spoon, dot the brown sugar mixture all over the top and bake for 35 to 45 minutes, or until set.  Let cool.

EggNog Spiced Glaze

1 1/2 cups powdered sugar
2 tbsp caramel macchiato non dairy creamer (or vanilla, eggnog, milk)
1/2 tsp cinnamon
1 tsp nutmeg
PINCH of ground cloves
1/2 tsp vanilla

Whisk until smooth and use smell serving pitcher or gravy boat to drizzle over the top of your bread pudding!!

Enjoy this Simmerman family favorite!!  Blessings for a joyous holiday season to you all!!

PS.  If you omit the sauce for the top and the "optional" items in the ingredients, you will have the best plain old bread pudding EVER!

Your "happy holiday" chefwannabe

Chris

Facebook Fan Page!!

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Invite anyone who is a foodie or loves to cook or wants to learn to cook!!  Let's get our fan numbers up there too!  I am so grateful for all of you and only good things can happen when we add more friends!


Your "lets get to 1000 fans on Facebook" chefwannabe
Chris

Perfect Mashed Potatoes and Gravy

Ask most people what their favorite food is at a large family gathering or for Thanksgiving.  I can guarantee you, it is probably the mashed potatoes with gravy.  I am about to confess something I have never verbalized, let alone on a public forum.  I love mashed potatoes and gravy like a little chubby kid likes chocolate and cake.  I love it almost as much as I love my family, actually I do love it more than many of them now that I think about.  Sorry, I think I was thinking out loud.  :)

I have had a few questions regarding, lumpy gravy, tasteless mashed potatoes, and lots of others.  I decided even though it may be easy for some, sometimes the easy things can be the hardest to perfect.  I think I was born with mashed potato and gravy knowledge!  I have perfected my own recipes for this, and want to share them with you.  Please do not expect to make mashed potatoes and gravy, heart healthy, fat free, low calorie or any of that.  If you are totally concerned, skip this one and make something else!  It is funny because before I was with my husband I would say no family meal would be complete without them.  Now that my Italian mother in law has had all of our holidays, and made me really tap into my Italian heritage.....I would say no "non Italian family meal" would be complete without them.  My husband being the Jersey boy he is calls it, "farm food"! Of course, his opinion doesn't matter, he doesn't particularly enjoy mashed potatoes and gravy.  This marriage may not work out after all!

I do not have a preference when it comes to the variety of potatoes, whatever you have is going to work.  Maybe some work better than others but they all work!  I hate peeling potatoes but its obviously a necessary evil.  Wait!  This is why we had kids right?!?!   Make sure after you boil your potatoes you dump them back into your hot pot to let any extra moisture evaporate off.  No soggy mash here!  Some people smash, some mash and some whip.  These are your WHIPPED variety, our favorite!

 Anyway  I always get asked to bring baked mac and cheese and mashed potatoes w/gravy to meals I am not hosting, so here we go on your quest for the perfect ones!  This recipe will serve 4 at least.


Mashed Potatoes
4 cups cubed, peeled potatoes
2 tsp salt (divided)
1/2 tsp pepper
1/3 cup sour cream
1/2 cup milk/cream/half and half  *more or less depending on the consistency you like*
1/4 cup butter  (not shown in picture)
1 tsp dried parsley

Fill a large pot with cold water.  Add potatoes and 1 tsp salt, cover and bring to a boil.  Start checking at 15 minutes, to see if your potatoes are fork tender.  When they are, drain well and put back in the hot pot.  While they are cooking, in a small pot add in milk, salt, pepper, and butter. Heat to a simmer and turn off.  Add to your drained potatoes along with your sour cream, and using a hand mixer, beat on low for 1 min and whip for 2-3 minutes. Yes WHIP.  Don't skip this!
Cover with lid, to keep warm until ready to serve.

G  R  A  V  Y

Now, if you use this for Thanksgiving, you will use your turkey drippings.  I find it easiest to make it in the roaster but will give you the recipe for making it in a separate pan.  (My photo will illustrate mine in the same pan I made my chicken in, so I could get the good flavor off the bottom.) Remove turkey from roaster and pour drippings from roaster into a bowl or measuring cup.  Get out a saucepan large enough for the amount of gravy you need and lets get it started!


2 cups chicken/turkey/beef stock (I always do low sodium)
1 tsp parsley (I like the color it adds)
2 tbsp cornstarch *plus 1 tsp*
1/4 tsp pepper
1/4 tsp poultry seasoning

In a large measuring cup or bowl combine COLD stock, parsley, cornstarch, pepper and poultry seasoning.  Heat pan drippings in a saucepan to a simmer.  Begin adding your stock mixture, whisking as you go.  It will begin to thicken instantly.  When you have added all of your stock mixture, continue whisking for 1 minute, pour into gravy boat and serve!

I gave you the recipe using cornstarch as your thickener.  For beginners I think it is easiest.  Just remember, cornstarch can NOT be added alone to a hot liquid, it will clump and be lumpy.  You add it to the cold stock first, whisk it and then add the mixture.  You can also make a roux, 3 tbsp butter to 3 tbsp of flour, and slowly add in stock mixture minus the cornstarch.  I prefer using cornstarch for a light colored gravy, it is just my personal preference. I always use a roux for beef gravy or white country gravy.

Your gravy flavorings are also determined by what you have seasoned your turkey with or your meat of choice.  If you have flavored your turkey for instance using some lemon but don't want lemon in your gravy, use all new stock, no pan drippings or your gravy will have a hint of lemon in it's flavor.

I hope you enjoy one of the most famous sides of Thanksgiving!  I know I will, and you can bet I will make TONS of extra gravy for the stuffin' muffins and the turkey!

Your "more mash please"chefwannabe
Chris

Is it a side, or is it dessert? Pineapple Stuffing

My tummy is so full, I had to come lay on my bed to blog tonight!  I did alot of blog cooking, so there was enough food for an army!  I wish you could have smelled it cooking!  First I smelled the pineapple, then cinnamon and nutmeg, then poultry seasoning in my gravy, it was a party in my nose!

I was recently asked by a fan and high school friend of chefwannabe what she could bring to the Thanksgiving dinner that had everything.  I know how this goes and it is so hard to find something that isn't already being served.  Well, let me tell you, this is your recipe.  This is one thing people love, yet have never eaten before.  They won't know if its a side dish or a dessert.  Its great with any dinner but my family especially loves it with ham.  This was a recipe I got from my mother-in-law, after she made it our first Thanksgiving as a family.  My husband and son went crazy over it.  In fact, as I type my husband is saying,  "I LOVE that pineapple stuffing, I think I would even like it if you stuffed it up a turkey".  Stuffed it "up" a turkey?  Oh my darling husband and his blunt honesty.  It is a blessing and a curse!

I have no change ups or change outs for this one.  It is plain, simple, easy, and uses nothing you likely don't already have in your kitchen.  I hope you try it this holiday season, you will really be pleased with it's taste, it's uniqueness and you will be showered in compliments!

Pineapple Stuffing

1/2 cup butter (softened)

1 cup sugar

4 eggs

1 20 ounce can of crushed pineapple AND the juice

5-6 slices of white bread cubed

Preheat oven to 350 degrees.  Grease or spray casserole dish or baking pan.  Cream together butter and sugar.  Beat in eggs one at a time, then add pineapple and bread cubes.  Pour into baking dish and bake for 1 hour.  Let cool 15 minutes at least, before you serve!

Before baking!

I hope you enjoy this unique and fabulous dish!  Holiday blessings to you all as you prepare meals filled with love, tradition and memories for the ones you love!!!

Your "thanksgiving dinner lovin" chefwannabe

 

  

Elegant Rice Pilaf

Ok let me start on a side note here.  I have been couponing as much as humanly possible lately.  I had my first shopping trip where they owed ME this weekend!  It was awesome!!  I was hoping for store wide applause, however, I am sad to report it never happened.  It's ok, in my mind the angels sang and people wanted my autograph.  I can live with the reality as long as my fantasy actually happens in my mind! hehe

 

I wonder what is more versatile than rice.  Maybe pasta.  But rice can be sweet or savory, eaten hot or cold.  Asian food, Italian food or good old American casserole food!  


I love rice, and I decided, though it likely isn't your traditional Thanksgiving fare, maybe someone would like a new dish, or to change things up a little.  I love rice pilaf and never found a great way to make it.  Pilaf actually means, 

"1. rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes" 

I tweaked a few things in my recipe, but the method is really all you need to know.  Toasting your rice gives it a nutty flavor, I add almonds to mine, and roast them ahead of time. I also add white wine, and don't we all know everything is better with wine?!  So pour a glass for yourself and then get your ingredients ready! 

Elegant Rice Pilaf

1 cup instant rice UNcooked

1/3 cup finely diced carrots  (could use celery)

1/4 cup finely minced or grated onion

1 1/2 tsp dried thyme

1/2 cup white wine

14 ounces chicken stock

1/4 cup slivered almonds

2 tbsp butter

My photo is minus the onions, so my husband would eat it!

2 tbsp parsley (fresh or dried, I had dried on hand)

In a medium sauce pan melt your butter, saute onions and carrots until onions are translucent.  Add in rice and stir constantly until they toast slightly.  Carefully add your wine OFF the heat, return to heat and simmer for 1-2 minutes. Add in chicken stock, thyme and salt and pepper to taste. 

Bring to a boil. 

Remove from heat, cover and let sit approx 10 minutes.  DO NOT remove lid!  When ready to serve, fluff with a fork and sprinkle in almonds.  Garnish with parsley and serve.

You will find, like many of my recipes, many ingredients are interchangeable. Carrots, celery, onions, green onions, finely chopped broccoli can all be added according to what you do or don't like.  You an change the nuts or omit them totally.  For a more Thanksgiving feel, maybe you want to add poultry seasoning in place just plain thyme.  

I hope you enjoy your rice pilaf, regardless of if it's part of a special dinner with your family or a huge Thanksgiving spread!

Your "rice is SO nice" chewannabe

Chris

Christmas Cookie Teaser!! Ricotta Cookies!

First off on a side note, I am in Nebraska.  I moved here from Jersey.  I wore a PENN State sweatshirt into Walmart, the Huskers are playing them today.  Oh the looks!  I was in all my glory.  My sister was sure her tires would be slashed when we got done.  Oh these NE people and their beloved Huskers.  Weird!

Is it really almost Thanksgiving?  Acck!  You know that means Christmas is right around the corner.   I was i the store today and was greeted by a 20 foot Christmas tree and Elvis singing, "Blue Christmas".  Not just some nice instrumental holiday music, no, they brought out the big guns, ELVIS.  Ok, I get it!


I decided it was time to give you an easy, delicious cookie recipe.  Some people start making them so early and in case you are one of those people, here is a new one!  For the record I am NOT a ricotta cheese fan.  My husband could eat it with a spoon right out of the container and for the record, HE HAS.  I am not a huge fan of ricotta in cannolis either but,  I have been making these cookies for a long time.  They are sort of like the softest, most delicious sugar cookie you have ever had but they are so much better.  It makes a large batch and trust me when I tell you the dough looks *and tastes* good enough to eat the whole thing.  I mean, not that I ever eat cookie dough...just tasted some one time a few years ago..... :)  It is this gorgeous, creamy white and looks like thick whipped cream!

Let me go over a few things you could change up if you needed or wanted too.  Now, you COULD use cream cheese instead of Ricotta.  Now, I don't know WHY you would do that, but in an emergency situation I would approve it. :)  You could also use half cream cheese and half ricotta.  Like I said, these are RICOTTA cookies so that is what I recommend.  Also for the glaze on top, you could use lemon or orange juice in place of the milk, or add some zest.  You can also ALWAYS use a flavored liquid creamer as well.  It's up to you, I am a traditional girl, so tradition is what I roll with.  Also I will give you the amount of milk I use but it really is your taste, if you want to drizzle it or make it thicker like a frosting.


RICOTTA COOKIES

• 2 cups white sugar
• 1 cup butter, softened
• 15 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 2 eggs
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/2 cups confectioners' sugar
• 3 tablespoons milk, juice, or flavored creamer
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• 
  
• In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes) This step is very important, no cheating! Reduce speed to medium and beat in the ricotta, vanilla and eggs.
• 
  
• Add flour, baking powder and salt; beat until dough forms.
• 
  
• Drop dough by level tablespoons,I use a small cookie scoop,  about 2 inches apart; onto the prepared baking sheets. Bake for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
• 
  
• When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies or dip.

Dipping cookies

Enjoy these delicious cookies!  I am sending some into work with my husband tonight!!

Your "it's almost Christmas cookie time" chefwannabe

Chris

Rice and Beans

Well, it's Thursday.  I usually LOVE Thursdays.  But for some reason yesterday and today I just can't seem to get moving.  Spent yesterday doing some blog cooking, and that was literally it.  Today I spent the morning on my butt in front of the TV.  I did manage to dust and vacuum and sweep, but, it seems I should be accomplishing quite a bit more in a day.  Maybe it is the change in weather, since time changes never usually bother me in the least.  I have refrained from making coffee all day, knowing I will drink the entire pot and then make another.  I have a terrible coffee habit my friends, chefwannabe dark secret number 267.   

Anyway, yesterday I had this moment of thinking how there are lots of things I have never made, in all my years of cooking simply because I wouldn't like it.  Dirty secret, oh wait, never mind I think I have revealed my disdain for all beans except Green and Wax ones.  I still would like to cook with these ingredients I don't personally care for so, I decided since I was on a rice kick, it would be red beans with rice.  I have never even tried them, the thought makes me feel somewhere between food poisoning and the flu and I just can't get over the consistency of beans.  I put on my big girl panties, and went to work on what I thought would be the worst red beans and rice ever served.

Now, obviously I am not up on the specifics of this dish.  When you read my ingredients you might cringe, if that is the case, let it out......tell me I am off my freakin' rocker and should never be allowed to cook again.  If you look at my ingredients and say, "MY GOD, she is a genius", well then, I do take cash compliments.  Really I did serve this to my brother-in-law who is a huge fan of the red bean and rice situation.  He informed me *unless he was trying to be nice*  it was possibly the best he had ever eaten.  So you make it, and let me know how YOU like it.  Let's get going........

Wannabe's Red Beans and Rice
1 cup beef stock
1 1/4 cups of uncooked minute rice
1 can red kidney beans (undrained)
1/3 cup chopped bell pepper (i used a little red and little green and a little yellow)
1/3 cup onions chopped fine
1 1/2 tsp Cajun seasoning of your choice
1 tsp ground red pepper
2 tsp cumin
1 tbsp oil (your choice)

Once you measure out your beef stock, add Cajun seasoning, ground red pepper, cumin and mix thoroughly.  Set aside.

In a saucepan, cook onions, and peppers in oil.  Let cook on medium 2-3 minutes until tender.  Add raw rice and let it toast slightly, keeping a close eye on it so it doesn't burn.  When rice has toasted slightly, add beef stock and red beans WITH their liquid.  Mix well and let come up to a boil.  Stir well one more time, cover and remove from heat.  Let stand 10-15 minutes.  

Garnish with parsley or cilantro!


I hope you have a wonderful evening.  Make sure to share chefwannabe with your friends and family.  I mean it's only fair everyone gets to partake in the fun right?  Remember, I am also on Facebook and you can join us there, and see more comments and have more fun!!

Your "beans, beans the musical fruit..." chefwannabe

Chris