Celebrate St. Patty's Day with cupcakes!

I'm not a huge beer fan (yuck!), but to be true to my Irish heritage and celebrate St. Patty's Day I've found a way to get my Guinness fix without struggling through the obligatory pint...GUINNESS CUPCAKES WITH BAILEY'S FROSTING! These have become somewhat of a tradition in my house for St. Patrick's day, just as much as corned beef and cabbage :)

Ingredients:
1 1/2  cups Guinness stout
1/2 cup milk
1/2 cup vegetable oil
1 tbsp vanilla extract
3 eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder
2 cups sugar
2 1/2 cups cake flour
1 1/2 tsp baking soda

Preheat your oven to 325 degrees. In a large mixing bowl combine the Guinness, milk, vegetable oil, and vanilla extract. Then beat in the eggs and mix in the sour cream.

In a separate mixing bowl combine the cocoa powder, sugar, flour and baking soda. I typically sift all of these ingredients together to ensure that they are thoroughly combined. Gradually mix the dry mixture into the wet mixture, making sure that the batter is completely smooth.

Line or grease your cupcake tins - whichever you prefer. I use the liners because it makes the cleanup a lot easier for Joe lol. This recipe yields 24 cupcakes, so you'll need 2 standard size cupcake pans, or you'll have to do them in a couple batches. Bake for 20 minutes or until they pass the toothpick test (poke a toothpick into the middle and it should come out clean).

Now for the frosting...

Ingredients:
8 oz cream cheese
1 lb confectioners sugar
1/3 cup Bailey's Irish Cream (coffee is my fav)

Whip the cream cheese in a large mixing bowl until light and fluffy. Gradually beat in the Bailey's and once it's thoroughly combined, slowly mix in the confectioners sugar.

Top your cupcakes with a big dollop of frosting once they've cooled.

It's the best way to enjoy the traditional St. Patty's Day Guinness without the hangover! Be safe out there and enjoy!

Lazy Day Turkey Soup

What a crazy weekend! By the time I got around to thinking about dinner (and blogging tonight) it was almost 2PM. Typically I think of something I haven't posted yet and voila! That's what we end up having for supper. See the problem today was that I was still in PJs at 2 and had no intention of going to the grocery store - truly a lazy lazy day. I ransacked my freezer and fridge and found a bag of turkey parts and plenty of meat, so I decided on turkey soup.

Ingredients:

1 turkey carcass (bones, scrap meat)

4 cups of cooked turkey meat

2 large onions (1 quartered, 1 diced)

2 bay leaves

1 tsp rosemary

3 cloves of garlic

3 stalks of celery, diced

2 carrots, diced

1 1/2 cups of green beans 

1 1/2 tbsp salt

1 tbsp pepper

5 quarts water

1 1/2 cups, medium grain white rice

The key to a great soup is the broth or stock you make it with. I typically use store bought stocks to cook with just because it's quicker, but for a good hearty soup you should really make your own. Start by putting your turkey carcass, bones and all, into a large stock pot with your quartered onion, bay leaves, rosemary, salt, pepper,  garlic cloves and water. Bring it to a boil and then let it simmer for 2 hours, making sure to get all of the flavor out of the miscellaneous turkey parts in there.

Once your stock has cooked down, strain all of the parts out of it and dispose of them. Return the stock to the pot and add in the turkey meat, celery, carrots, diced onion, green beans, and rice. Bring to a boil and then once again return to a simmer and cook for another 30 minutes.

The best accompaniments for this soup are flaky biscuits or a wedge of my "Full Belly Boule". And, as with any homemade soup, it just gets better after it sits in the fridge. You can freeze your leftovers too, so you can enjoy your lazy day turkey soup whenever your lazy day may be!

-J

I almost forgot! I want to give kudos to Pauly T. for some amazing homemade Philly cheesesteak last night - "It's all about the Whiz" :)

Happy Valentine's Day!

Valentine's Day makes me think of one thing...DESSERT! Forget the flowers and cards and all that mushy stuff...the way to this girl's heart is definitely through her stomach.So on the menu today: Heart shaped angel food cake with strawberries and whipped cream (cake recipe borrowed from America's Test Kitchen).

Cake Ingredients:
1 1/2 cups sugar
3/4 cup cake flour
12 large egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
1 1/2 tsps lemon juice
1 1/2 tsps vanilla extract
1/2 tsp almond extract

Preheat your oven to 325 and place the rack on the lower/middle level. Line two heart-shaped cake pans with parchment paper (typically this would cook in a tube pan, but I felt festive). On to the fun part...

Add the flour and 3/4 cup of sugar to a medium mixing bowl. In a separate mixing bowl whip the egg whites and cream of tartar together on low speed until foamy. Increase the speed to medium/high and whip the whites into billowy mounds, gradually adding the remaining sugar and salt. Continue to whip the whites until they form soft peaks (1-3 minutes).

Once the whites have peaked, mix in the lemon juice, vanilla extract, and almond extract, by hand. Sift in 1/4 cup of your flour/sugar mixture and gently fold into the whites - you want to keep that fluffy texture and just mixing it in would change the cake completely. Keep repeating that process in 1/4 cup increments until it's all incorporated.

Split your batter between the two prepped cake pans, or put it all in one, depending on what you're working with. Bake until golden brown (30-35 min for two pans, 50-60 min for one pan).

Now here's the part where two cakes is necessary - if you baked the standard tube cake I'd just use the strawberries and whipped cream as toppings and call it a day.

Since this is a super special heart shaped cake for valentines day, I diced up fresh strawberries, sprinkled them with sugar and put them in the fridge for about 1 hour. Once your cakes have cooled, put one on your cake stand, pile the strawberries in an even layer, then place the second cake on top. All that's left to do is cover it with whipped cream!

Happy Valentine's Day everyone!'

- J

2011 SuperBowl Feast - Post Game Report

Ugh...I think I'm still full from yesterday! I spent the entire morning in the kitchen and it was absolutely worth it. Here's a rundown of what we had (some homemade, some store bought):

• Sweet Chicken Bacon Wraps (special request by J - http://www.food.com/recipe/sweet-chicken-bacon-wraps-paula-deen-146427)
• Slow cooker Chili with Fritos
• Caprese Poppers
• Turkey Pepperoni Pretzels
• Cocktail Weenies with cranberry mustard glaze
• Turkey Keilbasa with brown sugar
• Nachos
• Jerk Chicken Kabobs
• Carrots and Tzatziki
• Onion Dip and Chips
• Chipotle Cheddar Cheese and Wheat Thins
• Cheesy Stuffed Cubanelle Peppers
• Jalapeno Poppers

I know everyone has got their favorite chili recipe - and as a cook with an aversion to super spicy foods - I think mine has a nice balance of flavor and heat. Joe typically adds more hot sauce (Cholula is the old standby - http://cholula.com/) while I opt for a little extra sour cream, and we both have a great meal!

Ingredients:

2 lbs ground beef (or turkey if you prefer)

3 cloves of garlic, minced

1 medium yellow onion, diced

1 medium red onion, diced

1 12 oz jar of roasted red peppers, drained and diced

2 14 oz cans of diced tomatoes w/ chilies 

3 14 oz cans of light red kidney beans, drained

1 8 oz can of tomato sauce

1 pkg of McCormick Hot Chili mix

Ok, before you say "PACKAGE OF CHILI MIX?!?" here's my excuse - I still haven't quite perfected the seasoning blend, so why have sub par chili if I can get a packet that's consistent and tastes great? When I figure out the right mix I'll be the first to let you know :)

This makes a huge batch so you are going to need at least a 5 qt slow cooker. In a large pan, brown the ground beef, making sure to cook it all the way through. Drain the fat and add the meat to your slow cooker. Take about 1/3 of the beans and mash them with a potato masher in order to thicken the chili in the cooking process. Next, add your onions, garlic, peppers tomatoes, mashed and whole beans, tomato sauce and spice blend. Mix throughly and set the cooker on low and cook for 6 hours. 

It's going to be hard not to dig in early, but it's worth the wait. I keep toppings on hand like the old standbys: diced onion, shredded cheese, sour cream - and our favorites: Frito's and of course hot sauce.

Piece of cake right? I'll have more recipes from SuperBowl 2011 soon, just got to get over this food hangover...

- "Jess" A Pinch

Simple Shu Mai (steamed dumplings)

Every once in a while I'm not feeling a full blown Sunday dinner, so appetizers typically suffice. Instead of making nachos or pizza rolls or other frozen apps, I like to whip up something a little more healthy. One of my favorites (and Joe's - his record is 32 in one sitting!) is Shu Mai, Chinese steamed dumplings. In my interpretation, I use ground turkey instead of pork They're quick and easy to make and make great leftovers for snacking!

Little pouches of steamed goodness.

Ingredients:
1 1/2 lbs of lean ground turkey
2 tbsp corn starch
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp rice wine vinegar
1 tbsp mirin
1/2 tbsp lemon juice
1 tbsp low sodium soy sauce
1/2 tsp sriracha
1/4 cup green onion, thinly sliced
1/4 tsp salt
1/4 tsp pepper
1 lb package wonton wrappers

In a large bowl, mix the turkey, corn starch (to thicken the mixture), garlic, ginger, vinegar, mirin, lemon juice, soy sauce, sriracha, onion, salt and pepper until thoroughly combined. Cover with plastic wrap and refrigerate for 20 minutes.

Once the filling mixture has had a chance to marinate, place your wonton wrappers on a clean counter and spoon about a tbsp of filling onto each one (you'll probably need to do this in batches since there are about 50 wrappers in the package). Now comes the tricky - or not so tricky - part, depending on how you fold the wrappers. Dip your finger in a cup of water and wet the edges of each wrapper to ensure a good seal when you fold them.

Folded and ready for the steamer!

There are two ways that I typically fold them: classic wonton style or "x" shaped pouches. If you want to fold it like a regular wonton, start by pressing the opposite corners together, forming a triangle. Then bring the two bottom corners together (it should look like an oversized tortellini). The "x" shaped pouches are formed by bringing all of the corners up to the middle and pressing the edges to seal (featured in the photos).

When you're done filling and folding, it's time to steam! I use a standard veggie steamer to cook my dumplings, but if you have a bamboo steamer go ahead and use that (it's on my wish list lol). Place your steamer in a deep pot and fill with water until it reaches about 1/4 inch below the steamer. Spray the steamer with non-stick cooking spray and bring the water to a boil. Once the water is boiling, place your dumplings in the steamer and cook for 8-10 minutes (you'll have to do this in batches too depending on the size of your steamer). The dumplings should have a glossy look and the filling should be firm and fully cooked before serving.

Voila! Shu Mai in no time at all. I typically serve it with soy sauce or sweet and sour sauce for dipping. You can make them with pretty much any type of meat (pork is standard) and vary the spices/marinade to your taste. And like I mentioned before, they're great as an appetizer or a meal - just ask Joe!

- "Jess" a Pinch

Happy National Pie Day!

In honor of National Pie Day (1/23/11), and the fact that the temperature outside is in single digits, today I turned out my classic chicken pie. I used to live off the store-bought frozen pies - Willow Tree was my favorite - but between the cost and the amount of sodium in them, I came to my senses switched back to homemade. This is a recipe that I've tweaked here and there over the years and is one of my all time favorites.

This is a great recipe if you have leftover chicken in the fridge and you can also vary the types of veggies. I just typically use whatever is in my freezer or leftover from the night before.

I started to dig in before I snapped a pic - whoops!

Ingredients:
4 tbsp unsalted butter
4 tbsp all purpose flour
1 medium onion, diced
3 cloves of garlic, minced
4 cups of low sodium chicken stock
2 cups of milk
1/2 tsp rosemary
1 tsp pepper
1 tsp salt
3 cups of frozen veggies (typically peas, green beans & corn)
3 cups of boneless chicken, cooked & cubed (you can use a rotisserie chicken or leftover baked chicken)
1 store-bought pie crust (I've made my own before, but this is pretty convenient)

Preheat the oven to 400 degrees and start sauteing the onions and garlic in the butter in a large saucepan. Once the onions are translucent, add in your flour into the pot to make a roux which will thicken the sauce you are building. Be sure to stir the roux frequently, because it WILL stick if you don't watch it! Let it cook until it is a light brown color, then add in your chicken stock, milk, rosemary, pepper and salt.

Let the sauce cook on medium heat for 15-20 minutes, stirring occasionally. You'll want the sauce to thicken a sufficient amount before adding your veggies and chicken.The sauce should coat the back of a spoon evenly and when you swipe your finger down the back of the spoon, the sauce should hold it's line - that's how I know when to add in the good stuff.

Does that look good or what?!

Add your veggies and chicken to the sauce and let it cook for another 10 minutes. When everything is thoroughly heated, transfer the mixture to a 2 1/2 quart casserole dish. Top the dish with the pie crust, crimping the edges to ensure a proper seal. Puncture the crust with a fork to allow the pie to vent. Bake the pie at 400 degrees for 35-40 minutes or until the crust is golden brown.

I typically serve this over white or brown rice, the ultimate comfort food combo for a freezing winter day. Joe and I used the ends of the bread from last week to sop up the extra sauce and there are plenty of leftovers for dinner this week...yum!

-"Jess" A Pinch

Full Belly Boule

You want savory entrees, you got it, but ask me to bake...yikes! I've made cakes and quick bread before - my fav is Guiness cupcakes with Bailey's frosting on St. Patty's day (stay tuned!). I've never baked bread in my life up until recently. Something about the yeast and the whole process just seemed too overwhelming and time consuming, but man, I was missing out big time!


After lots of research and me finally throwing caution to the wind, here's my take on a rustic boule (it'll take a couple days but it's definitely worth the time and effort!):

Day 1
Sponge Ingredients:
1 cup of warm water
1/2 teaspoon of rapid rise yeast
1 1/2 cups of bread flour


Mix the warm water and yeast in a liquid measuring cup, then combine with the bread flour in a large bowl. Cover the mixture with plastic wrap and let it sit on the counter at room temperature until the sponge has fallen (about 6 hours - but it can sit up to 24 hours before getting funky).


Making the sponge is an important part of the process, allowing for the yeast to work it's magic and help you turn out a chewy, yummy, rustic loaf.


Day 2
Dough Ingredients:
1 1/3 cups of warm water
2 tablespoons of Agave nectar
1 teaspoon of rapid rise yeast
3 1/2 cups of bread flour
2 teaspoons of salt
Vegetable Oil spray


Mix the warm water, nectar and yeast in a liquid measuring cup. Combine the bread flour and salt then slowly add the water mixture. Here's where a stand mixer would come in handy, but I don't have one so...I use a hand mixer with a dough hook attachment.


Mix for a couple minutes or until the dough starts to come together. At that point, cover the bowl with plastic wrap and let it sit for 20 minutes. All this waiting will be worth it, I promise!


Remove the plastic wrap and add in the sponge from day 1. Use the mixer and knead the dough for about 10 minutes or until it's smooth and stretchy. Once you've reached that point, place the dough on a lightly floured surface and knead by hand and shape into a round ball. Spray a bowl with vegetable oil spray, place dough in and cover with plastic wrap. Now for more waiting...let the dough rise at room temperature for 1 1/2 hours or until it has doubled in size.


On to the the last rise, finally! Lay down a sizable sheet of parchment paper on the counter. On a clean, lightly floured section of counter, press your dough out into a square and dimple it with your knuckles. Then fold it in thirds, like a letter, and slowly form into a tight ball being careful not to tear the dough. place the dough onto the parchment paper and loosely cover with greased plastic wrap. Allow the dough to rise one final time for another 1 1/2 hours.


Now to prep the baking stone - necessary for a nice crispy crust. Preheat your oven to 500 degrees with the stone on the lowest rack. Cut an "X" in the top of your dough ball to allow it to breathe, avoiding blowouts while baking. Once the oven is up to temperature, remove the stone and carefully place the dough, parchment paper and all, onto the stone and place in the oven. Reduce the temperature to 425 degrees and bake for 35-40 minutes.


Once you remove it from the oven, place your boule on a wire rack to cool for about 2 hours or until it's room temperature. 


And there you have it! A great rustic bread that is great with soup, salad, as grilled cheese, French toast, or just a vehicle to sop up extra gravy. Enjoy!

- "Jess" A Pinch