Monday, October 24, 2016

Fried Apple Sundaes with Dulce De Leche

I love fall baking with pumpkins and apples but we've had a week of warmer temperatures here which has prompted me to change up my dessert strategy a bit... last week, pumpkin ice cream, and now, delicious vanilla ice cream topped with apples sauteed (they're really not "fried" but close enough) in cinnamon and sugar, and then capped off with a dollop of homemade dulce de leche. Glorious.

I make dulce de leche in my Instant Pot. There are other methods (stove top, crock pot) that are well documented on the web, so google those if you've never made it and don't have an Instant Pot. Or just get an Instant Pot so you can have dulce de leche at the ready. You want to avoid dulce de leche emergencies at any cost.

But back to the sundaes. You'll love the way the ice cream gets melty under the fried apples, and the way the cinnamon sugar sauce complements the dulce de leche. Believe me, you'll love everything about this dessert. And bonus, it's SUPER EASY.

Find more inspiration at Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Fried Apple Sundaes with Dulce De Leche

Dulce De Leche:
1 can sweetened condensed milk

2 cups chopped apples (no need to peel)
1 Tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
Vanilla ice cream

For the dulce de leche, pour the can of sweetened condensed milk into a glass pint jar. Put on the cap and the ring. Place the jar on the trivet in the Instant Pot. Add about 12 cups of water to the pot; the water should come up about half way on your pint jar. Set the Instant Pot to pressure cook, manual, for 35 minutes. When complete, release the pressure immediately. Carefully remove the jar (it is hot!) and let cool for 15 minutes. Carefully remove the top and then stir vigorously with a spoon to combine.

For the apples, melt the butter in a large skillet over medium heat. When sizzling, add the apples. Sprinkle with cinnamon and sugar and stir well to coat. Cook the apples for 5-7 minutes, stirring frequently.

Scoop ice cream into six dessert dishes. Divide the apple mixture and sauce over the ice cream, then top with a dollop of dulce de leche. Serves 6.

Monday, October 17, 2016

Pumpkin Ice Cream

Here in the north, the leaf colors have really popped in the last week, and I have started making soups and baking with pumpkins and apples. But it's never too far past summer for homemade ice cream.

So when I was assigned to Amy's blog, Savory Moments for October's Secret Recipe Club, I pinned several of her recipes, but finally settled on this one which seems to just scream all things fall.

This ice cream is SO easy to put together. And the best part? It's extremely delicious. When I served it at a dinner party, one of the guests said, "this is the best ice cream I've ever eaten!" WOW. That's high praise. Thanks, Amy, for a great recipe.

Find more great ideas at Inspiration Monday, Mix it Up.

Pumpkin Ice Cream

2 cups pumpkin puree
1 cup sweetened condensed milk
1 1/2 cups whole milk
1/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves

Whisk together all of the ingredients in a large measuring cup or batter bowl until well-combined and the sugar dissolves. Refrigerate for about two hours or until well chilled.

Churn and freeze in an ice cream maker according to instructions. When at soft serve stage, transfer to a freezer container for four hours or overnight to harden. Remove from the freezer about 5-10 minutes before scooping. Makes about 12 servings.

Tuesday, October 11, 2016

Cheeseburger Soup

Sometimes you just need to follow your feelings and change up the menu plan. That's how I made this soup. It was a chilly day and there was a football game, and what I had planned just didn't seem to fit. I had this recipe pinned, and had most of the ingredients, so decided to try it. Of course, I added my own personal touches (it didn't call for ketchup or mustard! so I added it!) and made it my own. And now it will be on the regular rotation!

Saying that this soup was a hit at my house would be an understatement. It was gobbled up. Even I was surprised at how much this soup TASTED like a real cheeseburger - and one kid was shocked at how much she loved it since "I don't even like cheeseburgers." So there you have it. Whether you love cheeseburgers or not, you will love this soup. It's comfort food at its finest.

There's more inspiration at Mix it Up, Inspiration Monday, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate.

Cheeseburger Soup

1 pound ground beef
3/4 cup chopped onion
3 Tbsp. ketchup
1 Tbsp. yellow mustard
1 tsp. basil
1 tsp. parsley flakes
3 cups chicken broth
3/4 cup shredded carrots
4 cups peeled and diced potatoes
3 Tbsp. butter
1/4 cup flour
4 oz. Velveeta, cubed
1 cup shredded sharp cheddar cheese
1 1/2 cups milk
salt and pepper

In a Dutch oven, brown the ground beef and onion. Drain fat; add ketchup and mustard and stir until combined.

Add the basil, parsley, broth, carrots and potatoes and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a small saucepan, melt butter and add the flour. Cook and stir for 1 minute or until bubbly. Add the milk, then whisk well until slightly thickened. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the Velveeta, cheddar cheese. Cook and stir until cheese melts. Season with salt and pepper to taste and then serve. Makes 6-8 servings.

Recipe Source: Adapted from The Recipe Critic

Monday, October 3, 2016

Oatmeal Cranberry White Chocolate Macadamia Nut Cookies

Oh, these cookies. Filled with so many good things - oatmeal, craisins, white chocolate chips, macadamia nuts. I swoon just thinking about them. I knew my waistline would be in trouble if I made these, but I did it anyway. And I'm glad I did. Even if I did eat five in one day. (True story.) I quickly packaged the rest of them up for kids' lunches. And they loved them too.

These are close to cookie perfection in my book. They'd be beautiful at Christmas time too, studded with red and white. But definitely do not wait until Christmas to make these. Make them now. And again. I know I will be...

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Foodie Friday.

Oatmeal Cranberry White Chocolate Macadamia Nut Cookies

1/2 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 cup flour
1 cup rolled oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts

Beat the butter, sugar and brown sugar in the bowl of an electric mixer on medium speed until fluffy. Add the egg and vanilla and beat until combined.

Add flour, oats, baking soda, cinnamon and salt and beat until just combined. Stir in the white chocolate chips, dried cranberries and chopped macadamia nuts. Refrigerate dough for 30 minutes.

Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment or silpat-lined baking sheets about 2 inches apart. Bake AT 350 until golden on the bottom, 12-15 minutes. Cool on the baking sheets for 10 minutes then transfer to wire racks to cool completely.

Recipe Source: Adapted from Gold Medal Flour

Monday, September 26, 2016

Thai Chicken Pizza

We eat a lot of pizza/flatbread at our house, so I'm always looking for some new and different flavors. This was a winning combo for everyone in the family! They said it reminded them of chicken lettuce wraps, which they adore, probably because of the peanut sauce. And I loved serving a pizza that featured chicken and some veggies on top!

I used a simple pizza crust recipe that doesn't require a rise. I've included that recipe here, but feel free to use your favorite (here's mine), or even use store bought dough. It's the toppings that shine here, so no one is going to care!

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Foodie Friday.

Thai Chicken Pizza

Quick and Easy Pizza Crust:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured parchment paper piece and roll/pat into a round or rectangle, or whatever you can manage.

Chicken Topping:

1 cup shredded cooked chicken
2 cups shredded mozzarella
2 green onions, chopped
1/2 cup white bean sprouts
1/2 cup carrots, shredded
1 Tbsp. roasted peanuts, chopped
1 Tbsp. cilantro, chopped

For Peanut Sauce:

1/2 cup peanut butter
2 tsp. red wine vinegar
1 tsp. minced ginger
2 tsp. minced garlic
2 tsp. soy sauce
1 tsp. chili garlic sauce
2 Tbsp. water

Heat your oven to 500 and place a pizza stone in the oven to heat while you assemble the pizza.

Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Mix 1/4 cup peanut sauce with chicken.

Cover flatbread with remaining peanut sauce. Add half the cheese, then chicken, bean sprouts, carrots and scallions. Sprinkle the remaining cheese over the flatbread then top it with the chopped peanuts.

Carefully transfer the parchment paper to the pizza stone, and bake until crisp and cheese is bubbly and golden, about 12 minutes. (You can transfer it using a pizza peel, or you can put in on an inverted jelly roll pan to transfer.)

When flatbread is finished, sprinkle with cilantro. Serve immediately.

Serves 4-6.

Monday, September 19, 2016

Sunshine Soup

This month for Secret Recipe Club, I had a recipe all picked out. Then I got a cold. I don't know about you, but whenever I get sick, all I want to eat is soup. So I was really excited to find this Sunshine Soup on My Wholefood Family. This blog is by Susan, an Australian, who cooks food with no waste, no fuss and on a budget - "just like our grandmothers."

Now, let's talk about this soup. Doesn't the name just make you feel better? Sunshine Soup! If it doesn't, eating the soup itself is sure to get you on the road to health. Packed with nutrient rich carrots, sweet potatoes and pumpkin, it is the perfect soup for fall, even if you're not sick! Pumpkins are, as far as I know, much more readily available in Australia, so I subbed a can of pureed pumpkin. I also added onion for a little more depth of flavor.

We enjoyed this soup so much. Thanks for a great recipe, Susan!

Sunshine Soup (Carrot, Pumpkin and Sweet Potato Soup)

2 Tbsp. butter
1/2 cup chopped onion2 large carrots, diced small
2 medium sweet potatoes, diced small
1 15-oz. can pureed pumpkin
3 cloves garlic
1 tsp. ginger
1 tsp. turmeric
4 cups vegetable or chicken stock

In a Dutch oven, melt the butter over medium heat. Add the onion and stir until onion for 2 minutes. Add the carrot and sweet potato and saute until onion is softened, about 2 minutes. Add the ginger and turmeric and stir well. Pour in the broth and the pumpkin. Bring to the boil then simmer for 20 minutes or until veggies are tender. Using an immersion blender, process the soup until smooth. Serves 4.

Monday, September 12, 2016

Shrimp and Asparagus Risotto {Instant Pot!}

I love risotto. There's something soothing about the long stirring time after a hard day. But there's also something soothing about getting dinner on the table in a matter of minutes, which is why I love risotto adapted for the electric pressure cooker! In this version, there is no stirring - there's just waiting. In that time, you can make a salad, or put your feet up and read a good book for a few minutes. This risotto in the pressure cooker turns out just as delicious as stove top risotto - in half the time and with half the effort.

Shrimp is my favorite stir in to risotto, but I also love scallops and Italian sausage, so I can't wait to adapt those versions to the pressure cooker. And try many more varieties - like chicken and vegetables.

The rice is hot enough to cook the asparagus at the end, without keeping it on the heat. If you prefer to use raw shrimp, just let it cook in the rice for a couple more minutes.

Fancy dinner on a weeknight? Yes, please!

Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Shrimp and Asparagus Risotto {Instant Pot!}

2 tsp. olive oil
1 small yellow onion, diced
1 1/2 cups Arborio rice
1 cup sliced cremini or white button mushrooms
1/2 cup white wine
3 1/2 cups chicken broth
1 Tbsp butter
1 cup chopped asparagus
3/4 lb large cooked shrimp, thawed with tails removed
1/4 cup grated Parmesan cheese
1/2 tsp fresh black pepper

Set an electric pressure cooker to browning or saute, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.

Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.

Lock the cover and turn the pressure valve (so it's not on venting.) Set on High Pressure for 6 minutes.

When the cooker switches to Keep Warm, immediately release the pressure. After the pressure indicator drops, remove the top.

Switch the cooker to saute. Stir in the butter and asparagus. Cook for 1 minute, then add the shrimp.

Cook, stirring frequently, until the shrimp are pink and cooked through, approximately 1 minute, and most of the liquid has been absorbed. Stir in the cheese, vigorously, to melt the cheese and distribute it throughout the risotto. Serve immediately. (Risotto left in the pot will thicken substantially.)

Recipe Source: Adapted from The Perfect Pantry
Powered by Blogger.