Garlic Dill PICKLES! QUICK STYLE!

What is more relaxing and calming than the sound of rain?  It is cloudy almost as if a thunderstorm is coming, candle lit, laying on the bed with the dog, just typing away.  I love the sound of the rain, the sound of any water is so soothing to me.  Anyway, just wanted to share my moment of "Ahhhh".

When I was a little girl, my mom canned everything.  We had a huge garden and her summers were spent canning like a banchee, preparing and stocking our pantry for the winter months.  She canned tomato juice, sauce, whole tomatoes, spaghetti sauce, green beans, some with bacon and some without, jellies, relish, carrots, frozen and canned corn, canned chicken and beef, beets, sauerkraut,  and the best of all?? PICKLES.  She was known for her dill pickles.  She would sometimes can 100 quarts.  I hated our basement but it is where the laundry and canning room and big huge deep freezer were.  We would sneak down there, open an jar of pickles and eat the whole thing, then we would fight over who got to drink the juice!  Yes we did, we drank and still drink pickle juice in our family!   We walked to dance class with 2 friends, and sometimes we would carry a jar of pickles with us and eat them on the way to dance class.  I wonder how we danced and tumbled without being sick but we did it!  

I love to can, but have never lived where I could have a garden big enough for more than just daily eating.  I also have a hard time with waiting to eat pickles when they are canned.  My mom would always tell us they weren't ready but the reality is they probably were and it was her ploy to keep us from devouring them before the snow flew!  I have attempted "quick" dill pickles a few times.  Of course, the first time they were perfect, and each time after not quite as good.  So after much thought and many attempts I think I have it down.  These pickles can be put together in the morning, and eaten for dinner!  The longer they sit the better they get, I suppose.  I frankly enjoy a crunchy pickle that is so full of garlic and dill I can't stand it!  I enjoy a mild flavor of the cucumber in the background that I get when these are eaten after 6-10 hours too.  So fresh, I just love it.  I make these in a quart size Chinese soup container.  Use a jar or anything you like.

You will need:

2 cucumbers (sliced to a thickness you choose, or spears)
2 cups water
1/3 cup vinegar (white or cider)
1 slice of onion
6 whole cloves of garlic (peeled)
5 stalks of dill
2 tbsp. salt  (I used sea salt, use any)
1 qt container

In a small saucepan heat up water, vinegar, salt and 1 clove of smashed garlic until it boils and salt is dissolved.

While it is heating up, slice your cucumbers and pop garlic peels off.  Cut one 1/4 inch slice of onion. In your container, arrange in layers, cucumbers, dill, onion, garlic.  The order makes no difference just spread the rings of sliced onion, and garlic and dill pretty evenly.  When liquid mixture comes to a boil, slowly pour it into the container.  Let sit for 2 minutes and then put the lid on.  Give it a good shake and refrigerate for at least 4 hours.  The longer you let them sit the better they are (in my opinion they are perfect after 4).  I like the way they look and taste at 4-5.

These are absolutely delicious.  In hindsight I would add 1 tsp of mustard seeds, I just didn't have any on hand.   If you like Claussen Dill pickles you will love these.  I am hoarding the pickled garlic and onion for myself.  I will also be drinking every bit of juice.  Yes, I said it.  And yes, I meant it.

My mouth is watering just typing about this out.  WHY does my mouth water when pickles are involved?!?

Can't you just TASTE these on a grilled cheese sandwich???

Your "dill pickle juice drinking" chefwannabe

Chris

To:George, Love, Chris - Food Memories, Scotch Eggs

 

 

I am so glad to see Friday!!  My husband took a 3 day weekend for my birthday so I am hoping we get to do something fun!  We always have taken each others birthday's off of work to spend with each other.  We celebrate a birthday pretty big at our house, every single year.  We have a blast!  

My husband grew up a bit of a military brat.  He lived many places and occasionally when the mood strikes I ask him about his favorite dishes from places he has lived and I try to recreate them.  I enjoy trying new things and I enjoy the happiness it brings him when I bring back a memory for him.  I think it has something to do with all that mushy love stuff, but not sure.  His opinion is, people love these or hate these.  I was positive I would be the latter, but....no, I love them!  

Now, regarding the sausage...
Let me just settle the score for my British friends.  I used sausage that I thought would work for what was available.  Truth be told, I didn't look into it very far or look very hard for a closer match with the sausage traditionally used.  I do not know exactly what kind of sausage is used but, I know it looks like the inside of an American hot dog and I almost lost my lunch when I saw it.  

So though the sausage will not be the traditional or proper kind that should be used, it is what I thought was most readily available to most Americans.  HOWEVER, in hindsight and hindtaste (another non word), I would have used regular ground pork.  The sage in the sausage, I am told, is what took away from how it should have tasted.  You choose, but I used just an original pork sausage.  

The consistency was also all wrong with the pork sausage so I put it to my food processor, put in about 1 tbsp of flour and let it whirl for a good minute or better.  It ground it down further and gave it this creepy texture that my husband says was perfect.  So before you start, make sure to do that if you have a food processor.  

That being said, we better get started.  I can't wait to make these for a brunch!

1 lb ground sausage or pork (prepared in a food processor if you have one)
1/2 cup flour
1 cup bread crumbs (I always use fresh)
1 egg, beaten
4 eggs, hard boiled and peeled.
veg oil or oil of your choice for frying
Salt and Pepper for breadcrumbs to taste

You will need to sprinkle a little flour down on your counter or board to keep the sausage from sticking.  It is going to be a nightmare if you don't. Divide sausage into 4 equal parts.   Roll or press it out until it is about big enough to cover the egg.

You can wrap the egg in it and then kind of smoosh it around to make it work.

Dredge your egg in some flour before you wrap the sausage around it.  You can push and pull and squish until it is covered. 

Try to keep it in a little bit of an oblong shape.  When the egg is completely covered in sausage dip in the beaten egg, and then cover in breadcrumbs that you have salt and peppered to taste.  Make sure to set them on a plate when you are done.  Do this with each egg and refrigerate until oil is hot.

Bring your oil to about 300 degrees. You want the oil hot enough to sizzle and fry but not so hot that the outside will burn before the sausage is cooked.  I used about 2 inches of oil, and just continually moved the egg around gently.  It will take approx 5 minutes.

You want the egg to be moved about every minute to keep from sticking or burning.  Pull out and drain on a paper towel. 
 

You can eat this hot, room temp or cold!!  They are delicious and as you can see, my husband has his own way of eating them.  *he said, "my British friends would be appauled"*.  

With jelly.....he is becoming quite the ham, isn't he?  I think he ROCKS!

Your "scotch eggs were really invented in England in 1851"chefwannabe

Chris

A classic...Fettuccine Alfredo with Chicken

Ahhhh, hello friends!  It is so good to be back!!  My last few days have been crazy, crazy FUN!  I was lucky enough to help my sister and fellow music teachers with a concert.  The group performing was "Liverpool Legends".  They are a Beatles tribute band, managed and each member carefully picked by Louise Harrison, sister to George Harrison.  It was a great show, a great crew, and the guys were just phenomenal.  Great as people and off the charts as performers. Do NOT miss the chance to see this show if you can.  They perform in Branson during their season but they travel to different schools doing fundraising for music departments!  How COOL is that?  They sang me "Birthday" early, and I met a great woman who I know I will be friends with for a very long time.  She is as wackadoodle as I am, it was fate!  New friends, great music, some busy hours, I wouldn't have changed a THING!!  I had family in town over the weekend it has just been busy.  So anyway, besides just generally telling you what I was up to it is doubling as my excuse for not cooking or blogging!  Oh yea then add in that I went to plug my laptop in and the cord went all "Rice Krispies" on me.  Snap!  Crackle! Pop!  I got my new cord today so you should be getting peace and love vibes off of me today!

So you all know I have been giving a little lip to some of you who have admitted to using a bechamel (white sauce made from a roux) for your Alfredo sauce.  I couldn't bare it any longer.  I mean, ya know......if that is how you roll, keep rollin' kids, but come on, try it the REAL way once.  It won't kill you.   No really, I promise.  I don't want to hear about the adverse effects of heavy cream and butter on your heart, your cholesterol or the size of your butt.  Do I really have to say this isn't something you eat everyday?  I mean if you do, those things are obviously of no concern and I am jealous.  However, as with many dishes, I will add at the bottom a little healthier alternative.  It will not taste exactly the same but it will be delicious and you will feel indulged.  I apologize if I type any rogue words, I am listening to Meatloaf and (fitting eh?) I sing while I type so just be aware that in fact, (objects in the rear view mirror may appear larger than they are) That could start another entire conversation but we need to get down to the nitty gritty!    Get out a notepad, you have a list to make for the grocery store.  This recipe will feed 4-6 people!

 Here is what you are going to need:

3 cups (yes I know and zip it) heavy cream
1 1/2 cups grated parm (no green cans, that is the stuff they sweep off the floor!)
3 tbsp butter (divided)
2 tbsp olive oil
3 boneless skinless chicken breasts cut in half width-wise (is that a word?)
2 tbsp Mystic Spices Garlic and Herb Seasoning! (Mystic Blue Spice Company) or garlic salt and onion powder
1 box of fettuccine noodles (or you can use the same amount of fresh)
salt and pepper to taste

You arteries are just fine so keep reading.  In a medium skillet, melt 1 tbsp butter and add 2 tbsp of olive oil.  While it heats up slice your chicken breasts so you get 2 out of one.  Got me?  Season with garlic salt and onion powder.  I used Garlic and Herb Seasoning from Mystic Spice Company and I strongly suggest you get some!!

Get those in the skillet to cook.  Let them cook completely.  Do NOT overcook them.  If you ever swear chicken breasts that are boneless are ALWAYS dry, it isn't them, it is YOU overcooking them!  I mean they have no fat for sure but no need for them to be dry.  When they are done, remove to a platter and set aside.  In the SAME skillet, add 2 tbsp of butter, get your whisk out and scrape up all that great flavor! You could use a different pan, but why waste the flavor?

Your Alfredo won't be stark white, but is that going to matter?  When the butter is melted, pour in your cream  Let simmer 3-4 minutes. *if this boggles your mind to much, get a clean pan and melt your butter, etc...*

It will begin to reduce.  Add grated Parmesan cheese and continually stir until the sauce is thickened slightly more and becoming creamy.  Salt and pepper to taste.

Cut up chicken into strips and add to a large pot with cooked pasta.  Pour over Alfredo sauce.  Toss together and plate.  Grate some fresh parm over the top!!

It is SO easy.  It is SO indulgent so let me give you some substitutions.  Instead of 3 cups of cream, use 2 cups chicken stock and 1 cup cream.  Nothing will make it fat free and low cal, but these things might make it feel better for you to indulge!  I would not suggest whole wheat pasta on this one.  Of course I loathe whole wheat pasta so it might be a personal call there.  Check out Mystic Blue Spices, I can't say enough about how awesome that herb blend tasted!!!  (and will taste again for lunch tomorrow)!!

Now, in my husbands perfect world, food is never mixed together. Whatev....right?  You can leave ALL of these components separate if you choose.  I prefer it all mixed, because I like things, "sauccccahhh"!  Mix it up or don't, either way you will NEVER use a bechamel again!

I hope you try it and love it!!  If you do let me know, if you burn it, that is all on you!!!

Your "Alfredo makes me happy" Chefwannabe

Chris

FINALLY!!! 1,000+ GIVEAWAY!!!!

Dearest Friends of Chefwannabe-

I am SO happy to announce my first EVER "Orange You Glad You're a Friend of Chefwannabe" giveaway!  I know, I promised a big giveaway when I reached 1,000 fans.  However, you were all so kind, and supportive, and got me the rest of the way SO quickly I hadn't really prepared like I should!  I don't think you will mind the wait when you see what is inside of this great "giftbag-sket". (If you only knew how much this cracked me up when I thought of calling it that.  I am a genius in my own mind)

Let me tell you about what is included in this...-------->

You will find all things ORANGE! Chefwannabe's favorite color!!
Some orange kitchen utensils, a spoon, slotted spoon, silicone covered whisk, egg whisk, you may or may not I can NOT live without whisks, my fav kitchen utensils!  An orange, nonstick Santoku knife, meat injector, small kitchen towel,  and a basting brush!!

You will also receive some other really great goodies!

You will receive Ginger Sugar, Vanilla Sugar and Santa Fe Dry Rub from my friends over at Mystic Blue Spice Company!  And you will receive Cajun seasoning and fish fry mix (which I used on pork chops) from my dear friends over at Mr. Pete's Cajun Spices!

You will also receive a 2012 calender, Chili Vanilli candle, votive candle and a sweet orange and chili pepper melt from my birthday twin, Kim at Kim's Candle Sense~Mia Bella's Gourmet Candles!

And my sister modeling a custom apron, fabric picked by me!  (I love polka dots as much as I love the color orange) from my dear friend Judith at Fried Green Aprons!

Now, how COOL is all that stuff?  I know you have been wanting to try some of these things, and now is your chance to WIN it!  You are lucky I am not keeping it all for myself but  my friends were nice enough to send me some cool stuff too!  I can vouch for the quality and flavor and smells of every single item in your giftbag-sket!!  I will enclose a clear plastic bag full of information on these companies and how to re-order, if you choose to do so!  

Here is how to you win....You can get up to 4 entries!

1. Follow me here on blogspot. 

2. Follow me on Facebook- FoodThoughtsOfChefWannabe

3. Follow me on twitter- @FTofChefWannabe

4. Leave a comment here or on Facebook under the giveaway status saying which recipe of chefwannabe's you have tried or want to try!

There you have it, 4 ways to enter.  I will choose a winner using random.org.  

Wait, I will give you 5 ways to win..........

5. Post a photo on Facebook of one of my recipes you have prepared and get a 5th entry!

The chance to win ends on February 27th. (My bday, you only have 8 shopping days left kids!!)  I will close the giveaway at 6pm.  I will post the winner, either the evening of the 27th or the 28th.  You will have 48 hours to contact me at ftchefwannabe@hotmail.com with your mailing information.  After 48 hours, if I have not received your information, I will choose another winner. 

Your "orange, polka dot lovin" chefwannabe

Chris

Mini Apple Crisp Cheesecakes

Here it is, Saturday and fridge clean out day was a couple of days ago.  I found some leftovers of this and that and decided I should find a way to use it up.  I had some cream cheese filling from my butter braid, along with some apple pie filling.  I still had wonton wrappers in the freezer that needed used up.  Can you get where I am going with this?

I have had such a busy few days that I haven't even had time to blog these amazing little gems.  I love busy, I really do.  You won't ever hear me complain about being "to busy".  A weekend full of nieces and nephews and sisters, can't find a thing to complain about there!!


Here we go...this recipe makes 12.  I hope you enjoy!!  Great little mini sized food gets me all giddy inside.  Great for portion control and fun to eat!

Mini Apple Crisp Cheesecakes
24 wonton wrappers  (2 for each cup)
4 ounces cream cheese
1 tsp vanilla extract (use a bean if you have one, scrap down the inside and add it)
1/4 cup powdered sugar
1 egg
1 1/4 cup apple pie filling (yep, straight from the can kids)
1/2 cup instant oats
1/3 cup brown sugar
1/4 tsp cinnamon
1 tbsp melted butter

Preheat oven to 375 and spray your muffin tin with nonstick cooking spray, inside and on the top surface.  Taking 2 wontons at a time, gently push them down into the tins.

Repeat for all 12 cups.  Set aside and in a small bowl combine cream cheese, vanilla, powdered sugar, and egg.  Blend until completely smooth.  Using a teaspoon, divide the filling between all 12 wonton cups evenly.

Do the same with the apple pie filling.  When you have filled the wonton cups with both fillings, set aside and prepare crumb topping.

In a small bowl combine instant oats, brown sugar, cinnamon and melted butter.  Using your fingers or a spoon combine and top all of the cups with the topping.  Put in the oven and bake 12-15 minutes.  Let cool completely and remove from the pan.

Enjoy these!!!  I sure did!

Have a wonderful weekend friends!  Thank you all for your support and please, invite your friends, or anyone who loves cooking!!  There is always room for more friends in my kitchen!!

Your "did you mention CHEESECAKE" chefwannabe
Chris

Apple Cream Cheese Braid

What a great day it has been!!  Thank you to all who have shared cake and desserts for my early birthday celebration with Sara over at My Imperfect Kitchen!  So many old friends stopping by and so many new friends becoming part of the chefwannabe fun!  I am so excited to get to know you all and to share many more great recipes and laughs! 

While you were busy baking, so was I!  I had one sheet of puff pastry left, and I wanted to get it used up, so here is what I came up with!

To answer your questions....YES, it does taste as good as it looks!!  I adore puff pastry, it is ridiculous how much.  I have had little experience with it until a couple of years ago when I discovered its versatility.   There are few things I find it necessary to buy instead of making my own, but puff pastry is one of those things.  I hate to cut this short, but I want to get back to my party, I have so many new friends to welcome to my kitchen!  

Apple Cream Cheese Braid

1 cup Apple Pie filling
4 ounces softened cream cheese
1/4 cup powdered sugar (icing sugar)
1 tsp vanilla
1 egg
1 sheet of puff pastry
cinnamon/brown sugar (optional) 
1 piece of parchment paper

Preheat your oven to 375 degrees.  
Combine cream cheese, sugar, vanilla and the egg in a bowl. Mix completely and set aside while you work on your pastry dough.  Lay your pastry sheet on the parchment paper.  Using a rolling pin, roll the dough out just a bit bigger than it already is.  Using a sharp knife, make approximately 3-4 inch cuts along the long sides of the pastry.  Make sure to make them in the same spots on both sides. (or close) You can use a ruler if you like.  These strips will be braided while your filling will run down the center.  Put your cream cheese filling down the center and top with apple pie filling.  (See photo)

When you have it all laid out, you can sprinkle some brown sugar OR cinnamon OR both on top.  I didn't write in measurements since someone might like to omit them both or add them both.  I would suggest 1 tsp of cinnamon and 2 tbsp of brown sugar if you want to add them.  Now to begin braiding, criss-cross the strips you have cut, crosswise.  Left and then the right, working way down the braid.  

When you are done, crimp the ends so that your filling stays in.  If you cut your strips carefully, and allow yourself about 1/2 inch to 1 inch on each side of your filling that isn't cut, your filling will be "cradled" by the pastry dough and the strips won't start until barely up the sides!! No leaky!!  Brush the top and sides with an egg wash (1 egg and splash of water) or milk.  

Bake for 15-20 minutes.  Until you get this........

Ok guys, gotta head back to my party!  I hope someone has guessed my favorite cake/frosting combo by now!! Better yet I hope someone BRINGS it too!!  

Try this, for brunch, or breakfast or anytime!  So easy and you can fill it with a hundred different things!!!

Your "braided perfection" chefwannabe

Chris

Sweet Valentine's Treat - Raspberry Palmiers

Have you been shopping today?  Do you have a special something picked out for that special someone?  I do, I do!  Remember, if money is an issue, just write a love letter, if money is NOT an issue, write a love letter! Write one to a friend, a spouse, a child, a parent, a friend.  Even though this holiday is traditionally one for lovers, who says it has to be?  I can't think of a better day than a special day specifically for showing your love to someone else.  I think it is marvelous!  Add a few candles to your dinner table, run someone a bubble bath, those things don't cost money and frankly, I would adore both!

The weather was so drab here today I had to something to cheer it up a little!  A chefwannabe reader, Ann, requested  raspberry CHOCOLATE palmiers, however, I sort of forgot about the chocolate part and I am kind of glad I did.  Sorry Ann!  These are SO good and so sweetly colored for Valentine's day!  These are also known as elephant ears.  They are made from puff pastry, and no, I did not, and for the record never will make my own puff pastry.  Puff pastry, for those unfamiliar,  is dough that is layered with melted butter, layer after layer, which makes the dough so flaky and "puff" when it is baked (because of the steam).

Now, please use parchment paper.  Even if you have a silpat just use parchment!  This is so easy, 3 ingredients in this recipe.  Thank you Pepperidge Farms for making this so easy!  (shouts out in my best "SKYYNNAARRDDDD" voice)

Here is all you need!!

1 box of puff pastry, you will only need 1 of the sheets (take it out 30 min before using or put in the fridge over night to thaw)
1/2 cup sugar
1/4 cup raspberry jam  or any jam! (more if you want but it will just squeeze out and go to waste)

Preheat your oven to 375 degrees.   Place parchment paper on your counter, sprinkle it with sugar and unfold puff pastry and lay it on top.  If it tears at the seam, no biggie, it is a very easy fix.  Using a rolling pin, roll over it a few times to smooth it and to push the sugar underneath it into the dough.   Slide the parchment with dough on it unto a cookie sheet.

 

Sprinkle more sugar on top and then spread jam over entire sheet of puff pastry.

Needed one more roll so they were on top of each other!  Get it?

Fold each side in until they meet in the middle and then fold on top of the other.  Refrigerate 15-30 minutes, remove and slice into approx 1/2 inch slices, lay flat on the parchment and bake 15 minutes.  Let cool and then enjoy!

before baking, I know, I am messy!

If you like caramelized sugar, and raspberry filling you will be in heaven.  They are a little crunchy from the caramelization and flaky from the puff pastry.  They even look like fancy hearts!  They are sometimes called "French Hearts".  I hope you enjoy this sweet little dessert!

Happy Valentine's Day!

 

Your "french pastry chef" wannabe

Chris

P.S.  The spellchecker kept wanting to change "caramelization" to "cannibalism" wth?  Freaky dudes.

Bloggers UNplugged

Ok, this is all Courtney's fault over at Misadventures in Cooking.  She tagged me in a "Bloggers Unplugged" post.   I feel like I share alot about my life with you all but I am always up for a challenge.  Let's get to these questions and see if I can enlighten you some more!  Thanks Courtney, this looks like fun, perhaps I should wait until after I answer the questions to see if I am thankful eh?  Heeeerrree we goooooo!

1. Who or What inspired your blog?  Easy...my wonderful mother-in-law said to me one day, "You should start a blog with all of the things you cook and make".  I decided to give it a go, and well, here we are!

2. Who is your foodie inspiration?  The questions should be more like who ISN'T a foodie inspiration!  I get inspiration from my childhood, my heritage, and great new inspiration from foodie friends.  My husband is a pretty big inspiration, he is always challenging me to come up with new ideas and recipes.  

3. Your greasiest batter-splattered cookbook is?  I am proud to say I don't have any grease and batter-splattered cookbooks because I rarely use them. When I get desperate I go to Better Homes and Gardens and my Taste of Home cookbook I got for Christmas.  I do reference a handful on a sort of regular basis, but I am to much of a clean freak to let them get greasy or covered in batter! LOL

4. Tell us about the best thing that you have eaten in another country, where was it, what was it?  Since my international travels are limited, almost non existent, I am going to have to go with the most INCREDIBLE Bahama Mama, in the Bahamas.  Hey cocktails are food too!

5. Another food blogger’s table that I’d like to eat at?  I am going to be a true player unlike Courtney who cheated and put a whole bunch of people!  I say, Barbara over at Sunday at the Giacometti's.  Italian food is my love man......I can't help it!!  

6. What is the one kitchen gadget that you would ask for this year?  I want the pasta attachment for my kitchen-aide! 

7. Who taught you how to cook?  I taught me how to cook.  I am the youngest of 10 children, I never had to cook for myself.  I was also a child of the processed food era.....Spaghettio's anyone?

8. I’m coming for dinner, what is your signature dish? We are having a comforting family dinner.  We will start with someItalian Wedding Soup, and have Salisbury Steak for our main course.  Our sides will be, mashed potatoes and gravy, baked mac and cheese, and grean beans!  Carb coma yet?  Let's finish it up with a great dessert, my personal favorite, Nutella cream crepes!  We will get on a treadmill afterward!

9. What is your guilty food pleasure? You really want to know?  French Silk Pie and Ravioli's from a can!

10. Reveal something about yourself that others would be surprised to learn.  Well, you might be surprised to learn....hmm....I don't know.  I was a teacher?  I am a musician and play the piano?   I wasn't always this gorgeous?  Oh wait, maybe that I am a grandmom?  38 and a grandmom?!?  Pfftt I am leaving it at that!

Now for the fun part, I get to tag 5 more bloggers to be Unplugged… (But really, you don’t have to.)

Jen @ Amateur Kitchen

Barbara @ Sunday At the Giacometti's

Becky @ The Root Cellar's Garden

Sara @ My Imperfect Kitchen

Cyndi @ Cyndi's Collection of Concoctions and Creations

So there you have it.......you are IT!

Have a great Sunday evening friends!!

Your "unplugged" chefwannabe

Chris

Versatile Blogger Award

I have received the Versatile Blogger Award from Chicago Foodie Sisters and The Root Cellar's Garden!!  Thank you both very much!  Both of you are just awesome!

When a blogger is given this award they are asked to thank the one (s) who gave you the award with a backlink to them.  Then, list 7 things about themselves and award the blog to 5 other deserving bloggers.  

7 Things About Me

1.  I am the youngest of 10 children

2.  I have an almost 3 year old granddaughter

3.  I am obsessed with makeup and purses

4.  My favorite drink is lemonade, though I hate lemon in food.

5.  I drink dill pickle juice

6.  I taught music

7.  I am also a floral designer

I would like to pass this award on to some very deserving, and great blogs that I completely enjoy and know you will too. 

1. My Imperfect Kitchen

2. 4 Little Fergusons

3. Greg's Kitchen

4. Misadventures In Cooking

5. Food Is Love

Cook GREAT food...........

Chefwannabe

Nuts about BISCOTTI!

This is so highly requested, not only by readers, but by family and friends!  You guys want to know how to make it and my family wants to EAT it!  My mom is completely addicted to all biscotti, I swear it could be drizzled with Lima bean puree and she would be on it like flies on a picnic!

For anyone who isn't in the know, biscotti is an Italian twice baked cookie.  A long time ago, twice baked items stored much longer and of course non perishable food items were ideal for traveling, during war, etc.  I think it is intended for dipping in hot coffee/tea.  You stick it in *pinky OUT* let it soften slightly and eat!  That of course is my American version of what biscotti is really for.  If you like crunching on something only slightly softer than a rock, go forth, crunch loud and crunch proud.  That comment only brings up the sound of one of my sisters who I swear can crunch ice cream.  Ugh, don't get me going on this.  She knows who she is.  Watch this is will be one she doesn't read!

I have used a few recipes that were, "ok".  Nothing fabulous.  I have tried using Splenda, Equal, Sweet and Lo.  Nothing worked fabulously.  So, I just molded the best parts of several recipes, yea, that didn't work either.  So I remolded that into the most basic of a recipe as I could get to work, and WAA-LAAA!  Perfect.  This is SO basic, you are going to wonder where all the flavor is.  That part is up to you!  This is kind of like build your own biscotti hour, isn't THAT fun?!?  Yea, I know you love it!  I will make a whole list of "mix-in" items at the end.  So hold on a second, you likely don't even have your coffee made and we all know biscotti is best with coffee, not tea. Blech!  I don't like hot tea.  

As for the amount it will make, well, I made a double batch and got 44.  So, for those of you who have had a really long day, that is 22 for a batch, but I would say 20-24 :)

Here we go folks and yes it is THIS easy.
2 1/4 cups flour
3/4 cup sugar
1 tsp baking powder
2 eggs
6 tbsp melted butter
1-2 tbsp milk (can use cream, half and half, flavored liquid creamer)
1 tbsp of extract  (vanilla, almond, mint, lemon, cherry, mocha) those are what I can think of up in the cupboard right now!  I used my homemade vanilla extract

MY MIX IN'S
1/2 cup sliced almonds
1/4 cup toffee bits

Preheat your oven to 350 degrees.  In a stand mixer or bowl, combine all the dry ingredients, flour, sugar, baking powder, and any mix-in's, then add the eggs, butter and extract.  Turn out unto a cookie sheet lines with parchment paper.  Knead together just until it has fully come together.  Divide in half and make 2 "logs" approx 1 inch high, 2 inches wide and 10-12 inches long.

Bake for 25 minutes.  Remove and as soon as you can handle them, slice them on a diagonal.  However thick or thin you like, but you should get 9-11 from each one.  Turn them on their side, and bake another 15 minutes, flip them and then back in for an additional 10 minutes.  Leaving them in the oven turn oven off and let them sit for 10 or 15 minutes.  Remove and cool.  Drizzle with chocolate or don't drizzle with anything.  Your choice.  You can also fully dip one end of the biscotti in chocolate.

Here are a few things  that I have used to mix in to my biscotti at some point.  Trust me when I tell you I have tried darn near everything!
Nuts-almonds, walnuts, pecans, macadamia nuts, hazelnuts, pistachios
Dried Fruit- strawberries, cranberries, raisins *eew*, bananas, apples, etc...
Chips-chocolate chips, butterscotch chips, mint chips, any kind of chips.  


Drizzle with chocolate if you choose.  I have also done a drizzle with maple syrup icing which is just powdered sugar and maple syrup.

I hope you enjoy experimenting! The possibilities are endless.  Now, get the coffee made, so you can get a fresh biscotti and coffee break in your Friday afternoon!!

Your "still twinging over my sisters crunching habit"chefwannabe 
Chris


P.S.  If you mix NOTHING in with these, other than vanilla or almond extract they are still wonderful!

Mr. Pete's Cajun Spices, DO NOT go another day without it!

Where to begin.......first of all, I am in no way, shape or form being paid for this review.  I am not gaining anything but satisfaction in knowing that I stand behind an excellent product that not only delivers, but delivers at an incredibly budget friendly price.  I want to share it because I feel I would be doing my readers a disservice if I didn't.  

When I first started a Facebook page for my blog, one of my first "fans" was Mr. Pete's Cajun Spices.  It seems we just kind of struck up a friendship via our FB pages and clicked right away.  They have been great supporters of my blog.  Though their products are not available to me locally, I was interested in their spices for myself and obtained their famous "Fish Fry".   Now it is no secret I am a seafood fan but not a huge FISH fan.  Well, when I read this could be used for chicken, or pork chops as well, I was all in!

Tonight I decided to try the fish fry on some boneless pork chops.  I had a large pork loin that I had cut into 3 pieces.  (I buy those big boys when they go on sale).  I cut 1.5
inch thick pieces and pounded them out to half their original thickness.  

I love hot and spicy so I knew with "cajun" in the name, we were looking at some spice.  I admit, I stuck my finger in the bag and tasted it to see if I was going to be breathing fire when I was done, but didn't actually taste much "hot" at all.   It really wouldn't have mattered, I was going for it either way!  Flames couldn't be so bad a cold beer couldn't put them out right?

Here is what I did....

Soak your meat in a bowl of water.  Not like a 2 or 3 hour soaking, I just put the meat in literally 1 or 2 minutes before I was going to dip them in the mix.  As you can see.....

Dipped them in the bowl of Mr. Pete's, coating them well, really pressing the mixture into the meat.  

I don't have a deep fryer so I just used a skillet with a little more than necessary oil in it. (I used canola) I had pounded the pork chops thin so I knew that they would be totally covered in oil.  I let the oil get to 350 degrees or very close to it.  I did one chop at a time, approx 3-4 min was all it took.  Put them on a cooling rack in the oven (just on warm) until I had them all done.  

Let's face it, we eat with our eyes first.  The color on these bad boys was incredible!!  So visually pleasing!  I was still basking in how pretty they were when my husband came in, saying, "WOW, those look AWESOME".  

Yea, we were pretty impressed with the taste too.  And spice, oh yea, there is a little kick but it comes and goes,doesn't stay so long you can't enjoy the rest.  I mean it is perfection in a bag.  It isn't horrible spicy even on a short note, it is just the right amount of spice, like a pleasant WOW and then it's gone. The flavor is delicious.  You can see how the pork chops turned out, don't they look great?  This isn't a breading and it isn't a full on batter, I don't know.... it is again a perfect combination.  

Now, I used the 16 ounce pkg.  I did 7 pork chops that were quite sizable and I have half of it left.  I can taste it on fried chicken as I type.  My husband is dreaming of it on some fresh oysters and some nice flounder much like this....Mr Pete!   This 16 ounce bag comes at a cost of, $1.95. (plus shipping if you order online)  No, I am not kidding.  You can order it here Mr. Pete's Cajun Spices Online Store.  Now I happen to know for a fact, because I have done it NUMEROUS times, that you can go to your favorite grocery store and ask them to carry it!  I am doing this myself.  You should too!

There you have it, my first product review.  Oh boy did they set the bar pretty dang high for everyone else!!

Your "lovin' her spicy friends"chefwannabe

Chris