Category Archives: baking

Best Thing I Made–Fall Edition

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I’ll be honest, I haven’t been cooking very much and when I have it hasn’t been to try new recipes. It’s a shame really and I’m endeavoring to cook or bake one new meal/dish a week now. I’d call it a New Year’s resolution but then I’d just be destined to fail. 🙂

So for the Fall edition, I’m posting a modified recipe of beef stew I’ve made many times.

Hearty Beef Stew (adapted from Slow Cooker Beef Stew I on allrecipes.com)

Ingredients:

–3 lbs beef stew meat, cut into 1 inch cubes

1/4 c. all-purpose flour

–1 t. celery salt

–1/2 t. black pepper

–1 packet of beef stew seasoning

–3 cloves of garlic, minced

–1 bay leaf

–1 T. paprika

–1 t. Worcestershire sauce

–1 t. liquid smoke

–1 yellow onion, chopped

–1 c. baby carrots

–4 Yukon gold potatoes, cubed

–2 c. beef stock

Directions:

In a bowl (or a ziplock bag), add the flour, celery salt, pepper, paprika, stew seasoning packet. Stir (or shake if using a sealed ziplock bag) to combine. Add meat and coat with the flour mixture until each piece is coated.

Beef coated

Place meat and any loose flour mixture in slow cooker. Add potatoes, onions, and carrots. Stir to combine.

mixed up

Add remaining ingredients. Cover and cook on low for 10-12 hours (or High for 4-6 hours which is what I did).

I took some prep photos but forgot to take a photo of the finished dish! 😦

Best Thing I Made–Summer Edition

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Best Thing I Made–Summer Edition

Summer doesn’t officially end for a couple more weeks, but after Labor Day, I consider the season unofficially over.  I’ve decided to start a seasonal recipe blog post entitled, Best Thing I Made. At the end of each season, I’ll choose what I think was the tastiest meal, baked good, etc. If I start cooking or baking like a mad woman, I might do a monthly post of the same name but for now, every few months seems much more realistic.

This summer I tried a variety of recipes: Pina Colada Ice Cream, Apple Pie Ice Cream (Philadelphia Style), Butterscotch Oatmeal M&M cookies, and Spinach Artichoke Pasta.  Nothing came out poorly though I definitely enjoyed some dishes more than others. However, by far, the best meal I made:  Shredded Beef Tacos with Mexican Street Corn Salad. Amazingly delicious!

taco cornThe shredded beef was made in the slow cooker, and ended up so tender and full of flavor. The corn turned out almost exactly like Mexican street corn on the cob…only in salad form except I ran out of chile powder so not quite as authentic as it should have been but still delicious. I think my boyfriend ate half that bowl! He couldn’t get enough.

Enjoy!

Shredded Beef for tacos (Makes 4-6 servings)

  • 2 lbs flank steak
  • 2-3 T olive oil
  • Taco seasoning packet (I used Trader Joe’s brand.)
  • 4 cloves garlic, chopped
  • 1 red onion, sliced in rings
  • 1 c water
  • 1/2 beef bouillon cube
  • 1 c salsa verde (I used Trader Joe’s brand.)

Instructions:

Rub down the flank steak with the olive oil, then with the taco seasoning packet until the entire hunk of meat is well-covered.

Place the chopped garlic cloves and sliced onions at the bottom of the slower cooker.

Lay steak on top of onions and garlic. Cover steak with water and salsa verde. Crumble the beef bouillon into the water on the sides of the steak.

Leave in the slow-cooker for 8 hours on LOW. Then shred, and cook for another 1-2 hours on LOW.

Top with your favorite taco accompaniments. (I pan warmed Trader Joe’s Handmade Flour Tortillas, and topped the meat with chopped avocado, a dash of sour cream and shredded Monterrey jack cheese.  Yum!)

(A quick note: This recipe provides an excessive amount of liquid…I drained about half the liquid before serving. If you plan to serve all at once, I’d drain the entire amount. I only kept the liquid because I had enough for leftovers.)

Mexican Street Corn Salad (Serves 4-6)

(Adapted from Esquire)

  • 3.5 cups frozen corn (I used Trader Joe’s Fire-Roasted Corn.)
  • Juice from one lime
  • 1/2 tsp cayenne pepper (should’ve been chile pepper but I was out)
  • 1/2 tsp smoked paprika
  • 2 jalapenos, deseeded and chopped
  • 1/2 cup finely chopped cilantro
  • 1/2 cup mayo
  • 3 T chopped chives
  • 3/4 cup grated Cotija cheese
  • 2 T butter

Instructions:

Preheat oven to 375 degrees Fahrenheit. Melt butter in a pan, add frozen corn and chopped jalapenos. Saute long enough to coat and then transfer to a 9×13 baking pan.

Roast frozen corn and chopped jalapenos in a single layer for 15-20 minutes. Season with salt and pepper if desired.

Mix together lime juice, cayenne pepper, smoked paprika, cilantro, chives and mayo. Add roasted corn. Once combined, add 1/2 cup Cotija cheese. Mix well. (May be made ahead of time and stored in the refrigerator, otherwise make while corn is roasting.)

Plate the salad. Top with a sprinkling of paprika and the remaining 1/4 cup Cotija cheese. Serve.

 

 

Happy Birthday America…I made you ice cream!!!

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Happy Birthday America…I made you ice cream!!!

Two different flavors in fact: All-American Apple Pie and Piña Colada.
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Yes, I’m a bit silly and even created my own little creamery name for my small homemade batches: One Spoonful At A Time. But aren’t these containers adorable!

The logo and label design are courtesy of my boyfriend. (Thank you Rob!)

HAPPY 4TH OF JULY!

Red, White, and Blue Strawberries

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It’s America’s Birthday tomorrow!

In preparation for a BBQ, I made red, white, and blue strawberries.

Delicious and Patriotic!

Easy to make….but a lil more time-consuming than I originally anticipated. Still very happy with the results, and I’ll confess I did snag a couple for myself.

Hey, but I’m the test taster, right? 😉

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Have a fun and safe holiday!

Game of Thrones Inspired Sweets

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I had planned a lovely blog about my GoT-inspired dessert creations but that idea fell to the wayside due to a busy schedule.  Instead all I have to show for my intention is a picture of the House Stark Lemon Cakes I made. Basically, I just took a couple of cupcake recipes and made my own concoction so I don’t even have a recipe to share (sorry).  As tasty as they turned out I found serving ’em up with the Stark sigils is what really made me happy.

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I also whipped up some “Dornish” Red Wine Chocolate Fudge Brownies but alas I neglected to take a photo of these wondrous treats.  Though you can find wonderful photos of those little bits of heaven on the blog, Butter Me Up Brooklyn.  These brownies are well-worth sacrificing a little bit of wine to baking rather than drinking.

Next time I embark on some theme baking, I promise to write a more thoughtful post.