Potato Hash

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Recently, I went through some of my pins on Pinterest and on my potato board, I came across this potato hash recipe by The Comfort of Cooking.  I was looking for something to go along with a ham steak and decided this would be perfect and would help to quench my potato craving.  It was and it did.

The recipe is very easy to make.  It calls for a whole diced onion and a whole diced red bell pepper but I used about half of each which was perfect for us.  Otherwise, I made as posted in the recipe.

Potato Hash 1

Potato Hash 2

The recipe can be found at this link ~ Potato Hash  I hope you try it ~ it’s delicious!!

Happy Cooking!

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Cinnamon Roll French Toast Casserole

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I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

Cinnamon Roll French Toast

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.

Julie’s Ranch Pretzels

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Julie has a great blog called Julie’s Eats and Treats.  I came across her blog’s page on Facebook and she had posted these delectable goodies.  I was looking for a snack for Easter weekend and decided these would be perfect.

Ranch Pretzels

I made them as Julie posted on her blog and while they were a bit salty, we could NOT stop eating them.  In fact, my daughter took what was left for her get-together on Sunday night.  They are highly addictive.

Somehow, I don’t think Virginia is the hotbed of pretzels since it took forever to find them.  Mr. Meat Eater found them eventually.  Don’t use the skinny little pretzel sticks,  Utz brand makes a bigger stick pretzel ~ plain and buttery.

Ranch Pretzels 2

Click on the link to Julie’s blog for the recipe ~ Julie’s Ranch Pretzels

Happy Cooking!

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Chicken with Creamy Italian Farfalle

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I found this recipe on Pinterest and it looked delicious!  It uses Philadelphia Cooking Cream which I had never used before and I found I like it ~ it tastes quite fresh surprisingly and comes in several different flavors.  I’ll be trying more of them in the future.

The recipe was posted to Pinterest by Jamie Cooks It Up! and I think she said she found it on the Kraft website.  I looked there but didn’t see it.

I changed up the recipe just a bit ~ I used panko instead of cornflakes and 1 can of cream of chicken instead of two.  I’m not a big fan of “cream of” soups but I was too lazy to make my own.  Maybe I should rename A Recipe A Day to The Lazy Cook, LOL!

Chicken with Creamy Italian Farfalle

VIEW PRINTABLE RECIPE HERE!

Chicken:
3 boneless, skinless chicken breasts
5 cups cornflakes, crushed, ~ I used panko
3/4 c flour ~ I didn’t use this
1/2 tsp salt ~ I didn’t use this
1/2 cup milk ~ I didn’t use this either
6 tbsps olive oil

1 (12 oz) pkg farfalle pasta (bowties)

Sauce:
1 (10 oz container) Philadelphia Cooking Cream ~ Italian Cheese and Herb Flavor
2 cans Cream of chicken soup ~ I used 1 can
1 cup chicken broth
1/2 cup milk
fresh parsley, chopped, optional

Put a large pot of water on to boil for the pasta.

In a ziplock bag or in between pieces of wax paper, pound the chicken thin.

Place flour/salt mixture and cornflakes onto separate plates and the milk in a bowl. Dredge the chicken in the flour, then the milk, then the cornflakes. I just dredged the chicken into panko.

Place the olive oil in a large skillet over medium-high heat. While the olive oil is heating, put the pasta in the boiling water and cook until done. Drain the pasta and set aside.

Place the coated chicken in the pan and cook on both sides until no pink remains. If you need to add more olive oil, do so. When cooked thoroughly, remove the chicken from the pan and cover to keep warm.

Put all the sauce ingredients in the same skillet (no need to drain) and cook over medium-low heat until bubbly. Add the cooked farfalle to the sauce and mix until all the pasta is coated.

Put some saucy farfalle on a plate and add a piece of the cooked chicken to the top. Garnish with parsley if desired.

Makes 3 servings.

Happy Cooking!

Guinness Cupcakes

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All I can say is WOW!!!  These are fabulous!  I know lots of people think you can’t make a cakey dessert with beer (or bourbon) and chocolate but really it adds such a depth of flavor to the baked good.

I had some trouble with the frosting so the next time I make this I will just bake a regular buttercream frosting and  use the reduced Guinness for some of the liquid.  I also did not use the vanilla bean ~ $11.99 for ONE bean and that’s just not happening so I added a bit more vanilla.   And I am a lousy frosterer!

@JanetRudolph tweeted this recipe last week and it comes from her blog ~ Dying for Chocolate Her blog is just chock full of chocolate ~ YUM!

Give these a try and see what you think!

I want to blog chocolate all week in time for Valentine’s day but I am getting a cold so if you don’t see me for a day or two, that’s why!

Guinness Cupcakes

1 cup Guinness extra stout
12 tbsps butter
3/4 cup unsweetened chocolate chunks (I broke up 1 Ghiradelli unsweetened chocolate baking bar)
2 cups sugar
2 cups flour
1/2 tbsp baking soda
3/4 tsp salt
2 eggs
3/4 cup sour cream

Preheat oven to 350º.

Place the stout and butter in a saucepan and bring to a simmer ~ do not boil ~ over medium-low heat.

Add chocolate chunks to hot stout/butter mixture and whisk until the chocolate melts. Take the pan off the heat and let the mixture cool.

Add the sugar to the chocolate mixture and stir to combine well.

In a bowl, sift the flour, baking soda and salt together.

Using a mixer with a whisk attachment throughout, combine the eggs and sour cream. Add the stout/chocolate mixture to the egg/sour cream mixture mixture and combine until well mixed.

Slowly add the flour mixture to the egg/chocolate mixture in thirds, scraping the sides of the bowl as you go along.

Place cupcake liners in pans and fill to about 2/3 full.

Bake at 350º for about 18-24 minutes or until a toothpick stuck in the middle comes out clean. Mine took 18 minutes.

Cool on wire rack before frosting.

Frosting

1 cup butter, room temp
2 1/2 cups sifted confectioner’s sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 tbsp vanilla extract
1 cup Guinness extra stout

In a small saucepan, simmer Guinness on low heat for about 10-15 minutes. Stout will reduce and become somewhat syrupy. Be careful that it doesn’t burn. Let cool.

Using a mixer, cream the butter for one minute. Slowly add the powdered sugar in thirds, alternating with some of the milk each time. Mix until creamy.

Add scraped vanilla bean and extract.

Slowly add reduce Guinness a bit at a time. Taste until you get to your desired flavor. I used a couple of tbsps so you may not use all the reduction.

Place in a piping bag with a large start tip and frost or just frost with a knife if you prefer.

Makes 24 cupcakes.

Happy Cooking!

Simply Recipes Spanish Rice

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I made my chicken enchiladas and Mexican salad the other day and I was looking for a recipe for an easy side dish and I found Simply Recipes recipe for Spanish rice.  It was delicious and used very few ingredients ~ my kind of recipe.  I made the recipe as Elise posted it using the tomato paste because that was what I had handy but I think it would be awesome with the tomato chunks.  I would recommend this anytime you are looking for a side dish for a Mexican meal.

Happy Cooking!

Apple Bundt Cake

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I was searching around the internet for fall-type recipes and came upon a blog called Fresh Approach Cooking .  There, I found this super yummy apple bundt cake recipe.  It is one of the most moist recipes I have ever made.  The brandy really gives it a great flavor.

You can add 1 cup pecans (or any nut) with the apples if you want.  I used 2 Granny Smith apples and 2 Fuji apples ~ both peeled.

Here is the link to the original recipe ~ Apple Bundt Cake

Apple Cake

Apple Bundt Cake

2 cups flour
2 tsps cinnamon
1 1/2 tsps nutmeg
1 tsp cloves
pinch of salt
1 cup of butter, softened
1 1/2 cups sugar
1/2 cup packed brown sugar (I used light brown but the author suggests dark)
4 large eggs
1/4 cup brandy
1 tsp baking soda mixed with 1 tbsp warm water
4 apples, cut into large chunks
1 cup nuts, roughly chopped

Preheat oven to 350º. Spray a bundt pan with cooking spray and then sprinkle with white sugar.

Combine the flour, cinnamon, nutmeg, cloves and salt together and set aside.

Using a mixer, beat butter until creamy. Then beat in the both sugars. Add eggs, 1 at a time, beating well after each addition. Add the brandy, baking soda and water. Stir in the flour mixture and then add the apples and nuts until just combined.

Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.

Let cake cool completely. It’s delicious with vanilla ice cream or whipped cream.

Makes 12 servings.

Happy Cooking!

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