I was never very good at math. Nonetheless, I know I'm not the only one who is craving anything pumpkin related right about now. I know we technically already had the first day of fall, but I was in Florida and something about 80 degree weather just didn't scream FALL to me, not sure, maybe it's just me.
Check out THIS POST from last year to get two of my most favorite pumpkin recipes. Holla back with your favorites please!!
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Friday, October 1, 2010
Wednesday, September 29, 2010
Check It Out
I was first introduced to this guy named Pastor Ryan on the Pioneer Woman's blog. After following his blog for awhile, I've learned that he is a Jesus-loving, tatoo-covered pastor who is incredible in the kitchen and behind a camera. He did a post on some money saving tips in the kitchen and I thought it would be worthwhile to re-post a link so y'all could check it out too!
http://www.thisisreverb.com/2009/11/food-week-gormet-on-the-cheap.html
http://www.thisisreverb.com/2009/11/food-week-gormet-on-the-cheap.html
Friday, October 16, 2009
Pumpkin Recipes
Fall seems to be in full-swing here in Savannah, considering it is supposed to dip down into the 40s this weekend! I even made a big pot of chili last night to kick-off the cool weather.
In the mean time, I am craving all things PUMPKIN! Yes, I have already drank my weight in half-caff, low-fat Pumpkin Spice Latte's from Starbucks, just in case you are wondering. And I plan on trying out a new recipe for Pumpkin Gnocchi this weekend...I'll let you know how it goes!
Here are two recipes which I've tried and loved. Johnny and I made the Pumpkin Creme Brulee's for Thanksgiving dessert a few years back. It is extremely rich, so you could probably get away with smaller servings. And I just recently made the Pumpkin Cobbler. I love it best warm with a scoop of cinnamon ice cream and/or whipped cream. YUM!!
Pumpkin Crème Brulee
Serves: 7
Ingredients:
2 c. heavy cream
1 vanilla bean
5 Tbsp. (2.5 oz) sugar, divided
10 egg yolks, beaten
¼ tsp. cinnamon
¼ tsp. allspice
1/8 tsp. powdered ginger
1 c. pumpkin puree
1 c. sugar for tops, or as needed
Combine the heavy cream, vanilla and half of the sugar in a saucepan and bring to a boil.
In a separate bowl, combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stirring constantly. Add the egg yolk mixture to the remaining hot cream, stirring constantly. Sire in the cinnamon, allspice and ginger. Fold in the pumpkin puree.
Fill buttered ramekins 7/8 full, place in a water bath. (Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up the sides of the ramekins.) Bake at 325° until just barely set, cook 30 minutes, chill overnight.
Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a pan surrounded with ice (so the custard does not become reheated when caramelizing the top). Caramelize sugar under the broiler or with a torch.
Pumpkin Cobbler - from THIS site
Ingredients:
6 eggs, beaten
3 cups cooked pumpkin
2 1/4 cups sugar
1/4 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
3/4 tsp. cloves
1 spice cake mix (or yellow cake mix if you prefer)
1/2 cup butter, melted
1/2 cup chopped nuts, optional
Mix eggs, pumpkin, sugar, salt and spices. Pour into a greased 9x13 cake pan. Sprinkle cake mix over the top. Pour melted butter all over the cake mix. Sprinkle nuts on top. DO NOT MIX. Cover with foil and bake at 325 for 40 minutes. Uncover and bake for an additional 40 minutes.
In the mean time, I am craving all things PUMPKIN! Yes, I have already drank my weight in half-caff, low-fat Pumpkin Spice Latte's from Starbucks, just in case you are wondering. And I plan on trying out a new recipe for Pumpkin Gnocchi this weekend...I'll let you know how it goes!
Here are two recipes which I've tried and loved. Johnny and I made the Pumpkin Creme Brulee's for Thanksgiving dessert a few years back. It is extremely rich, so you could probably get away with smaller servings. And I just recently made the Pumpkin Cobbler. I love it best warm with a scoop of cinnamon ice cream and/or whipped cream. YUM!!
Pumpkin Crème Brulee
Serves: 7
Ingredients:
2 c. heavy cream
1 vanilla bean
5 Tbsp. (2.5 oz) sugar, divided
10 egg yolks, beaten
¼ tsp. cinnamon
¼ tsp. allspice
1/8 tsp. powdered ginger
1 c. pumpkin puree
1 c. sugar for tops, or as needed
Combine the heavy cream, vanilla and half of the sugar in a saucepan and bring to a boil.
In a separate bowl, combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stirring constantly. Add the egg yolk mixture to the remaining hot cream, stirring constantly. Sire in the cinnamon, allspice and ginger. Fold in the pumpkin puree.
Fill buttered ramekins 7/8 full, place in a water bath. (Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up the sides of the ramekins.) Bake at 325° until just barely set, cook 30 minutes, chill overnight.
Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a pan surrounded with ice (so the custard does not become reheated when caramelizing the top). Caramelize sugar under the broiler or with a torch.
Pumpkin Cobbler - from THIS site
Ingredients:
6 eggs, beaten
3 cups cooked pumpkin
2 1/4 cups sugar
1/4 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
3/4 tsp. cloves
1 spice cake mix (or yellow cake mix if you prefer)
1/2 cup butter, melted
1/2 cup chopped nuts, optional
Mix eggs, pumpkin, sugar, salt and spices. Pour into a greased 9x13 cake pan. Sprinkle cake mix over the top. Pour melted butter all over the cake mix. Sprinkle nuts on top. DO NOT MIX. Cover with foil and bake at 325 for 40 minutes. Uncover and bake for an additional 40 minutes.
Thursday, September 3, 2009
Carb Overload
And this is coming from someone who LOVES carbs. I could literally have a baked potato, garlic mashed potatoes, french fries, a freshly baked yeast roll and pasta on the same plate and be completely happy. I would also go into a carb-induced coma , but I would enjoy every second of that delicious food before hand.
However, this new Bread Bowl Pasta from Domino's totally grosses me out for some reason. Have you tried it yet? Is it any good? If you could see my face right now, it would be a face of disgust and dismay. I actually just tried to take a picture of my face with my phone, but it wasn't very cute, so I'm not posting it here. Just use your imagination.
I am really interested to find out if someone has tried this yet or not...so if you have, PLEASE leave me a comment and tell me how it was!!
However, this new Bread Bowl Pasta from Domino's totally grosses me out for some reason. Have you tried it yet? Is it any good? If you could see my face right now, it would be a face of disgust and dismay. I actually just tried to take a picture of my face with my phone, but it wasn't very cute, so I'm not posting it here. Just use your imagination.
I am really interested to find out if someone has tried this yet or not...so if you have, PLEASE leave me a comment and tell me how it was!!
Tuesday, September 1, 2009
Food Network Magazine
Did you know that Food Network now has their very own magazine? Were you as skeptical about it as I was when you first saw ads for it? Were you also pleasantly surprised when you checked it out and then couldn't put it down because it was AWESOME?!If you are looking for a great cooking magazine with tips, recipes for both the beginner and advanced at-home chef and gadgets galore, then grab this magazine the next time you see it. It is an easy read and you'll feel like you are cooking with friends with the faces of all the Food Network chefs across the pages. I don't think you'll be disappointed!
Wednesday, July 1, 2009
Summer Ingredients
I love avocados. They are so, so creamy and fresh tasting. Next time you make a BLT (bacon lettuce and tomato) sandwich, mix up fresh avocado with the mayo until it is completely smooth and spread that on your sandwich. It will make plain mayo seem so boring! I made this for dinner the other night and it is so delicious and takes a simple sandwich to a whole new level!
Watermelons....ahhhh...my favorite! It's only slightly embarrassing how much watermelon I can consume in one sitting :) So I bought a HUGE watermelon yesterday and now I have watermelon running out of my ears.
What are your favorite ways to use watermelon? Do you have a drink recipe or dessert or ANYTHING you can share with me?! I made a watermelon and feta salad last night, but y'all, I'm not kidding when I say I have more watermelon than I know what do with! So help a girl out would you please?
Watermelons....ahhhh...my favorite! It's only slightly embarrassing how much watermelon I can consume in one sitting :) So I bought a HUGE watermelon yesterday and now I have watermelon running out of my ears.
What are your favorite ways to use watermelon? Do you have a drink recipe or dessert or ANYTHING you can share with me?! I made a watermelon and feta salad last night, but y'all, I'm not kidding when I say I have more watermelon than I know what do with! So help a girl out would you please?
Friday, February 13, 2009
Hey Y'all!
Not sure if you've ever heard of Paula Deen....but this past Sunday....I got to have brunch with her! She has a few shows on Food Network and draws crowds to her famous restaurant The Lady & Sons in her hometown of Savannah, GA. Well being a local Savannahian myself, I thought it would be cool to somehow meet Paula one day....basically just to be able to say I did!
Well last Friday, my friend Chelsea text messaged me and said "I have two tickets to brunch with Paula on Sunday...want to go?" Uuuummm.....YEEESSS! It was so much fun. It was downtown on one of the squares under a huge tent. And you know it was a fancy occasion because we had "Royal Restrooms" there. (side note - Have you SEEN THESE?! They are awesome!)
Paula and her husband Michael, and her son Bobby came and talked and answered questions from the audience. She is a hoot...I mean seriously, just says whatever she is thinking at that moment and at one point, she even took out a track of fake hair from her head and put it on her husband's beard. After brunch, they did a book signing and I got several cookbooks signed by them. What a fun experience!
There were definitely some people there who were die-hard Paula fans who came from all over the nation to this brunch. I'm not kidding! Needless to say, I stared at them most of the time to watch them and listen to them because it was just so weird to hear how obsessed they were. (I may or may not have a problem with "people watching". Whatever, it's normal to stare.)
So anyways, enjoy the pictures. I'm sure people are just gonna be lining up to be my friend now...haha. That's what happens when you become famous...well, I mean, famous by association! ha!
Here they are on stage in the tent. Paula looked pretty stinkin' cute...she had on a black causual dress and hot pink leggings.
Well last Friday, my friend Chelsea text messaged me and said "I have two tickets to brunch with Paula on Sunday...want to go?" Uuuummm.....YEEESSS! It was so much fun. It was downtown on one of the squares under a huge tent. And you know it was a fancy occasion because we had "Royal Restrooms" there. (side note - Have you SEEN THESE?! They are awesome!)
Paula and her husband Michael, and her son Bobby came and talked and answered questions from the audience. She is a hoot...I mean seriously, just says whatever she is thinking at that moment and at one point, she even took out a track of fake hair from her head and put it on her husband's beard. After brunch, they did a book signing and I got several cookbooks signed by them. What a fun experience!
There were definitely some people there who were die-hard Paula fans who came from all over the nation to this brunch. I'm not kidding! Needless to say, I stared at them most of the time to watch them and listen to them because it was just so weird to hear how obsessed they were. (I may or may not have a problem with "people watching". Whatever, it's normal to stare.)
So anyways, enjoy the pictures. I'm sure people are just gonna be lining up to be my friend now...haha. That's what happens when you become famous...well, I mean, famous by association! ha!
Here they are on stage in the tent. Paula looked pretty stinkin' cute...she had on a black causual dress and hot pink leggings.
This is Chris Rock's mom (ya know, the comedian dude) who was there as a featured author for the Book Festival that was taking place that weekend. The brunch was the final event for the Book Festival.
Signing books and meeting and greeting!
And here is Chelsea, the woman who made it all happen!
Here I am telling Paula that I am awesome cook and she should tell Food Network to give me my own show.
Here I am checking out my bag full of signed cookbooks! PS - I love my hair in this picture, but could totally do without the double chin.
Oh, this is just me and my new BFF. She said I could come and cook with her anytime I wanted to! Riiiggghhttt. Amanda lives in an imaginary world :)
Here are two of my favorite "Paula" recipes. I make both of these things all the time! I also double both recipes when we have big get-togethers.
Squash Casserole
And here is Chelsea, the woman who made it all happen!
Here I am telling Paula that I am awesome cook and she should tell Food Network to give me my own show.
Here I am checking out my bag full of signed cookbooks! PS - I love my hair in this picture, but could totally do without the double chin.
Oh, this is just me and my new BFF. She said I could come and cook with her anytime I wanted to! Riiiggghhttt. Amanda lives in an imaginary world :)
Here are two of my favorite "Paula" recipes. I make both of these things all the time! I also double both recipes when we have big get-togethers.
Squash Casserole
Cook Time: 55 minutes, Yields: 6 Servings
Ingredients:
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups
Ingredients:
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
Preheat oven to 350 degrees F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups
Quick Guacamole-Spinach Dip - Don't tell anyone, but I could totally eat an entire bowl of this all by myself. My college roommate and I made this, inhaled it within minutes and made another batch of it and finished that off too. It's THAT good!
Ingredients:
1 package dry guacamole dip mix (found in produce departments)
One 8-ounce container cream cheese, softened
One 10-ounce package frozen chopped spinach, thawed
1-3 Roma tomatoes, diced
Combine guacamole mix and cream cheese. Squeeze excess liquid from spinach. Add to cheese mixture. Add tomato. Mix well to combine. Serve with tortilla chips. Yields 2 cups
Ingredients:
1 package dry guacamole dip mix (found in produce departments)
One 8-ounce container cream cheese, softened
One 10-ounce package frozen chopped spinach, thawed
1-3 Roma tomatoes, diced
Combine guacamole mix and cream cheese. Squeeze excess liquid from spinach. Add to cheese mixture. Add tomato. Mix well to combine. Serve with tortilla chips. Yields 2 cups
Friday, October 10, 2008
Computers & Biscuits
It's FRIDAY! YAY!
So Johnny and I are in the market for a new laptop...well, two actually. One for him to take to Iraq and one for me at home. We went to Best Buy to look around and we like the DELL Intel Core 2 Duo Processor T5750 laptop because it has a built-in web cam and the price is do-able. I've been doing some research on customer reviews, but I was wondering if y'all had any thoughts? Do you happen to have that same computer? Do you have a different laptop that you love?? Have you ever used Windows Vista? That's what this computer has and I've read mixed reviews on it. It's just such a big purchase and I'm definitely the type of person that has to do lots of homework on the product before I am ok with spending that kind of money. Okay...so any thoughts you have on that would be great and super helpful!!
I love warm, homemade biscuits....especially as it starts to get cooler outside. So, for dessert last night I made homemade buttermilk biscuits and Johnny and I smeared butter and honey all over them....it was so yummy! It is the quickest, simplest recipe out there for biscuits and it doesn't require active yeast (an ingredient that always makes me not want to try a recipe if it calls for that) and they are yummy, yummy, yummy!
Here is the recipe:
Buttermilk Drop Biscuits:
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. sugar
¾ tsp. kosher salt
1 c. cold buttermilk
8 Tbsp. unsalted butter, melted and cooled slightly
So Johnny and I are in the market for a new laptop...well, two actually. One for him to take to Iraq and one for me at home. We went to Best Buy to look around and we like the DELL Intel Core 2 Duo Processor T5750 laptop because it has a built-in web cam and the price is do-able. I've been doing some research on customer reviews, but I was wondering if y'all had any thoughts? Do you happen to have that same computer? Do you have a different laptop that you love?? Have you ever used Windows Vista? That's what this computer has and I've read mixed reviews on it. It's just such a big purchase and I'm definitely the type of person that has to do lots of homework on the product before I am ok with spending that kind of money. Okay...so any thoughts you have on that would be great and super helpful!!
I love warm, homemade biscuits....especially as it starts to get cooler outside. So, for dessert last night I made homemade buttermilk biscuits and Johnny and I smeared butter and honey all over them....it was so yummy! It is the quickest, simplest recipe out there for biscuits and it doesn't require active yeast (an ingredient that always makes me not want to try a recipe if it calls for that) and they are yummy, yummy, yummy!
Here is the recipe:
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. sugar
¾ tsp. kosher salt
1 c. cold buttermilk
8 Tbsp. unsalted butter, melted and cooled slightly
Preheat oven to 475°. In a large mixing bowl, whisk together the first 5 ingredients. Set aside. In a smaller bowl, mix together the buttermilk and melted butter until the butter forms weird looking clumps. Using a rubber spatula, add the wet ingredients to the dry, stirring until the mixture begins to pull away from the bowl. Don't over mix! Drop spoonfuls (about ¼ c. size or smaller) of dough onto a parchment covered cookie sheet, about 1.5 inches apart. Bake for 12-14 minutes or until tops are golden. Serve fresh from the oven. Yields 10-13 biscuits.
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