Posts Tagged ‘butter’

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Brown Sugar Pecan Cookies

November 19, 2018

20180901 Pecan Cookies 02

Wow. So few ingredients in this recipe, yet the result is a batch of wonderous cookies. I love the flavor and texture that the ground toasted pecans offer. It’s the perfect complement to the brown sugar and vanilla. If you can resist baking them all at once, you can freeze the dough in several smaller logs. Then you can slice and bake the cookies in batches, whenever the urge arises.

You will need:

  • 8 T unsalted butter, room temperature
  • 1/3 c brown sugar
  • Pinch of salt
  • 1 vanilla bean, cut open and seeds scraped out with a spoon or back of the knife
  • 1/2 c toasted pecans, finely ground
  • 1 c flour
  • 1 T milk
  • 1/2 t vanilla extract

Then you will…

  1. In a large mixing bowl, cream together the butter, brown sugar and salt.
  2. Mix in the vanilla bean seeds and pecans.
  3. Mix in the flour, milk and vanilla extract.
  4. On a piece of plastic wrap, form the dough into a 2-inch wide, 12-inch long log.
  5. Wrap the plastic wrap around the dough.
  6. Freeze for at least 30 minutes.
  7. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  8. Slice the dough into 1/2-inch wide pieces.
  9. Place the slices on the prepared baking sheet, leaving an inch between the slices.
  10. Bake for 8-10 minutes, or until just starting to turn golden.
  11. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
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One Pot Mac n Cheese

October 4, 2018

20180908 One Pot Mac

Easy, cheesy and perfectly comforting. This simple mac n cheese comes together in one pot on your stovetop. If you want a cheesier taste, you could omit the pureed veg.

You will need:

  • 1 lb elbow or pipette noodles
  • 5 c milk
  • 2 t garlic powder
  • 1 t onion powder
  • 1/2 t paprika
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 8 oz pureed carrot baby food
  • 4 oz pureed pumpkin baby food
  • 1 T Dijon mustard
  • 4 c freshly shredded cheddar
  • Optional: crispy fried onions, roughly chopped (like you put on a green bean casserole)

Then you will…

  1. In a large saucepan, combine pasta with the milk, garlic powder, onion powder, paprika, salt and pepper.
  2. Bring to a light boil over medium heat, stirring frequently.
  3. Allow to cook until the pasta is just tender, another 5-6 minutes.
  4. Stir in the butter, carrot and pumpkin purees, mustard and cheddar until everything is mixed well and the cheese is melted.
  5. Serve hot with crispy fried onions sprinkled on top!
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Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

20180814-butter-chicken-02.jpg

You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
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Pizza Pockets

August 28, 2018

20180721 Pizza Pockets 02

These are definitely not a fancy treat, but they are quick and easy and perfect for helping toddler hands to put together.

You will need:

  • 2 packages (8 oz each) crescent rolls
  • 1/2 c pizza sauce
  • 8 mozzarella cheese sticks, cut into two shorter halves
  • 2 T unsalted butter
  • 1/2 t garlic powder
  • 1/2 t oregano

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Unroll the crescents.
  3. Spread a spoonful of pizza sauce on the wide end of the crescent.
  4. Place one half piece of cheese on each spoonful of sauce.
  5. Wrap the dough around the sauce and cheese.
  6. Place each dough bundle, seam side down, on the prepared baking sheet.
  7. Put the butter in a small, microwave-safe bowl.
  8. Melt by heating in the microwave, roughly 30 seconds.
  9. Mix in the garlic powder and oregano.
  10. Brush the seasoned butter on top of the dough bundles.
  11. Bake for 10-12 minutes, or until puffed up and golden.
  12. Remove from the oven and allow to cool at least 5 minutes before serving with extra dipping pizza sauce.

20180721 Pizza Pockets 01

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Meatballs and Gravy

August 14, 2018

20180715 Meatballs 01

Our boys love meatballs, and I really like stroganoff dishes. This recipe combines the best of both worlds. It is great with your favorite noodles, whether that is an egg noodle orĀ  long noodle like linguine.

You will need:

  • 2 T olive oil
  • 1 sweet onion, finely diced
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 c Panko breadcrumbs
  • 2 eggs
  • 1 clove garlic, minced
  • 1/2 t ground allspice
  • 1/4 t ground nutmeg
  • 1/4 t Worcestershire sauce
  • 1/4 t pepper
  • 1/4 t salt
  • 4 T salted butter
  • 1/4 c flour
  • 4 c unsalted beef stock
  • 2 cubes beef bouillon
  • 1 c light sour cream

Then you will…

  1. Preheat your oven to 400 degrees. Line a large edged baking sheet with nonstick foil.
  2. In a large nonstick skillet, warm two tablespoons of the olive oil over medium heat.
  3. Saute the onion until starting to caramelize, 5-8 minutes. Remove from the heat.
  4. In a large mixing bowl, combine the onion with the beef, pork, breadcrumbs, egg, garlic, allspice, nutmeg, Worcestershire, pepper, and salt.
  5. Roll into two dozen meatballs and place on the baking sheet.
  6. Bake 20-25 minutes, or until cooked through.
  7. Meanwhile, melt the butter over medium low heat in the skillet used to cook the onions.
  8. Whisk in the flour and allow to cook for 2 minutes.
  9. Whisk in the stock until smooth. Bring to a simmer.
  10. Add the beef bouillon cubes and sour cream. Whisk into the sauce.
  11. Allow the sauce to simmer and thicken until velvety and the consistency of a soft pudding, about 5-10 minutes.
  12. Season, as needed, with salt and pepper.
  13. Stir in the meatballs and serve on top of noodles.
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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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Eggnog Cookies

December 21, 2017

Have some extra eggnog in your fridge? Add them into these cookies for a special holiday treat. They are perfect with…eggnog! (or cocoa!) This recipe make about 2 dozen cookies.

20171219 Eggnog 02

You will need:

  • 3/4 c unsalted butter, at room temperature
  • 1 1/4 c sugar
  • 1/2 c eggnog
  • 1 t vanilla extract
  • 2 eggs
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1 t baking powder
  • 2 1/4 c flour

Then you will…

  1. Preheat your oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggnog, vanilla, eggs, cinnamon, nutmeg and baking powder.
  4. Slowly add the flour until combined.
  5. Drop spoonfuls onto prepared baking sheets. Leave 1-2 inches between the cookies.
  6. Bake 18 to 20 minutes, or until starting to turn light golden brown.
  7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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