Dill Buttermilk Bread

Have I mentioned how much I love my bread maker? If I haven’t, let me say it now. I love my bread maker. While I enjoy making bread by hand, it is so nice to throw all the ingredients together and then focus on the other fifty things going on in the kitchen. For the holidays, I wanted to make a nice loaf of bread to go with sandwiches and dips. Plus, it feels healthier to snack on a slice of bread than half a dozen cookies. I know neither is a great idea, but its all relative this time of year.

Dill Buttermilk Bread  
Makes 1 loaf

SUPPLIES NEEDED:dscf0163
Bread maker
Measuring Cups and Spoons
Pot Holder
Storage Container/Bag

INGREDIENTS:
1/2 Cup Water
1 Egg
1 Cup Buttermilk
2 T Sugar
1 1/2 T Butter
4 Cups All Purpose Flour
3 t Dill
2 t Salt
2 1/2 t Yeast

dscf0164DIRECTIONS:
1)
 Add ingredients in order listed above to the pan of the bread maker.
*Note, if you are out of butter milk like me, then simply add a tablespoon of lemon juice to the cup of milk and let sit for a couple minutes before adding to the recipe.
2) Set to medium crust, regular or white bread setting.
3) Wait three or so hours for the bread maker to beep at you that your loaf is ready. You will know this time is approaching based on the delicious smell of fresh bread wafting through your kitchen.
4) Remove from the bread maker pan using the pot holders. When cool, store the loaf in a bag or air tight container.

 

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We love dill, so this bread was just perfect! It goes well in sandwiches, covered in spinach dip, or with just a bit of butter.

Latke Burger

My husband is the best. He decided to make a burger in honor of Hannukah, and I think we may have a new tradition. This burger is straight ground beef (no pork!) and is still incredibly juicy and will melt in your mouth.

Latke Burger
Makes 2 Servings

SUPPLIES NEEDED:dscf0249
Cast Iron Pan
Spatula
Cutting Board
Knife
Grater
Grill
Slotted Spatula

 

 

INGREDIENTS:dscf0250
Chuck Roast
Garlic Powder
Onion Powder
Salt
Pepper
Tsar Dust Seasoning (From Penzy’s)
Potato
Apple Sauce
Buns
Canola Oil

DIRECTIONS:dscf0253
1)
 Grind the chuck roast and mix with a bit of garlic powder and tsar dust seasoning.
2) Shape the patties and chill them for 15 minutes in the freezer.
3) Grill the patties until perfectly done.
4) While grilling, let a pan with about 1/4-1/2 inch of oil begin heating at medium hdscf0255igh heat.
5) Shred the potato and season with salt and onion powder.
6) Press shredded potato onto either side of the beef patty and fry it in the hot oil.
7) Scoop apple sauce onto the bottom bun, top it with the patty, and then top bun.

French Onion Soup

This is my first attempt at French Onion Soup. It was tasty, but it isn’t quiet as good as I want it to be. Then again, my comparison is a french onion soup from a restaurant in a pretty large city that was voted best french restaurant 4 years in a row. Their chefs were all french, so as you can imagine it was some damn good soup. So filling that I actually order the soup for a meal instead of an appetizer. This attempt was a good first try, but I look forward to future attempts.

French Onion Soup 
Makes 8 Servings

SUPPLIES NEEDED:dscf0220
Cast Iron Pan
Knife
Cutting Board
Laddel
Spoon
Oven
Serving Dishes

INGREDIENTS:
6-7 Onions
Beef Stock
Bay Leaf
French Thyme
1/2 Cup Unsalted Butter
1/2 Cup Merlot
Salt
Pepper
Parmesan
Provolone Cheese
Good White Bread

DIRECTIONS:
1)
 In a pan, begin melting the stick of unsalted butter.
2) Halve and thinly slice the onions. Add them to the butter and let cook for 45 minutes stirring occasionally over medium low heat.
3) Add thyme and a bay leaf to the onions after 1/3 of the 45 minutes passes. Season with a tiny bit of salt and pepper.
4) Cut slices of thick good bread to fit your serving containers. Toast the bread.

5) Stir in a half cup of merlot wine, stirring completely. Pour in a container of beef stock, continuing to stir.
6) Bring to a simmer/light boil. Taste and add a bit of thyme if needed.
7) Ladle soup into the serving containers. Top with toasted bread and a slice of provolone and a sprinkle of provolone.


8) Broil the containers until the cheese melts and toasts.
9) Serve immediately!

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Gingerbread Cookies

I had one day off before Christmas and I spent the entirety of it in the kitchen. From a little before 8 am until 7 pm at night, I was prepping for the holiday weekend. If you like any of the upcoming recipes this week, I hope you like them or bookmark them for next year!

First recipe for this year was gingerbread cookies! This recipe is from the Better  Homes and Gardens Cookies for Christmas Book published in 1985. I slightly modified the amounts of spices for the cookies, and used royal icing instead of their recommended frosting. While not the recipe I usually use, I enjoyed the softer texture of these cookies and the bold molasses ginger taste.

Gingerbread Cookies
Makes Too Many Servings to Count

SUPPLIES NEEDED:dscf0146
Rolling Pin
Kitchen Aid Mixer
Measuring Cups/Spoons
Spatula
Cookie Cutters
Baking Sheets
Oven Heated to 375
Cooling Racks
Many Little Bowls
Tooth Picks/Spreaders/Paint Brushes
Plastic Wrap
Fridge

INGREDIENTS:
5 Cups Flour
2.5 t Ginger
1.5 t Baking Soda
2 t Cinnamon
1 t Cloves
1/2 t Nutmeg
1/2 t Salt
1 Cup Shortening
1 Cup Sugar
1 egg
1 Cup Robust Molasses
2 T white vinegar
3 Egg Whites
1 lb Powdered Sugar
Food Coloring
Water

dscf0147DIRECTIONS:
1)
 In the kitchen aid mixer, beat together the sugar and shortening until fluffy.
2) Beat in the egg, molasses, vinegar, and spices.
3) Slowly mix in the baking soda, salt, and flour until a nice dough is formed. Do not over beat.
4) Divide the dough into three clumps and wrap in plastic wrap before refrigerating for 3 hours.
5) On a floured surface, roll out the dough to about an 1/8 of an inch thick and cut out any shapes you desire. Be sure to use only one piece of dough at a time keeping the others chilled.
*Note: If you want hair on your cookies, use a garlic press on the dough to make noodle hair play-doh style!


6) Bake cookies at 375 for 6 minutes on a greased cookie sheet. dscf0212
7) Let cool completely on a cooling rack.
8) In a kitchen aid mixer, whip together 3 egg whites. Slowly beat in powdered sugar until its all moistened.
9) Beat on high for 5 minutes.
10) Dived the frosting into several little bowls and color each bowl with a bit of food coloring. If the frosting thickens up, just add a few drops of water and stir.
11) Decorate the cookies and let dry on cooling racks. Do not put the cookies away until the frosting is fully dry or they will stick together!


12) Put the cookies in an air tight container.
13) Enjoy with a big mug of milk or a nice glass of eggnog!

Herb-ilicious Chili

I had fun putting a little bit of a twist on my vegetarian chili. I would say it was inspired by my music playlist, which also inspired the title to this post. If you know what I am referencing, I bet you were in Middle School or High School in 2006, cause no one else would have been listening to that!

Herbilicious Chili 
Makes 4 Servings

SUPPLIES NEEDED:dscf0128
Cast Iron Pan
Spoon
Knife
Cutting Board

INGREDIENTS:
Black Beans
Pinto Beans
Diced Tomatoes
Canned Peppers
Onion
Garlic
Rosemary
Thyme
Chili Powder
Cayenne
Paprika
Colby Cheese
Scallions

DIRECTIONS:
1)
 Thinly slice onions and toss in a warm cast iron pan.
2) Dice 2-3 garlic cloves and add into the onions. Let cook on low.
3) Add in a can of diced tomatoes, because its winter and fresh are ridiculous.


4) Season with chili, cayenne, paprika, and lots of rosemary and thyme.
5) Drain and rinse cans of beans, add them to the mixture and keep them cooking on low.
6) Add a few canned peppers to kick up the spice element. Taste and season again as needed.
7) Slice colby cheese and chop scallion.
8) Serve hot with cheese and scallions on top so that the cheese melts onto it.

Springtime Rolls

So I recently figured out that the Asian grocery near where I work is actually surprisingly authentic. I was so excited to explore and pick out a few new food items. For this reason there is now squid in my freezer and I finally found a place that sells some of ingredients I have been missing. In celebration of this new discovery, we made springtime rolls for dinner. So aptly nicknamed because they really aren’t traditional spring rolls.

Spring Time Rolls
Makes 4 Servings

SUPPLIES NEEDED:dscf0116
Cast Iron Pan
Spatula
Knife
Cutting Board
Tablespoon
Spoon
Serving Bowls
Tea Pot
Bowl

INGREDIENTS:
Cellophane Noodles/ Bean Vermicelli
Medium Cooked Shrimp
Scallions
Garlic
Soy Sauce
Ginger
Honey
Mustard Powder
Carrot
Cucumber
Spring Roll Wrappers/Rice Paper

dscf0117DIRECTIONS:
1)
Heat a tea pot filled with water and then pour the hot water into a bowl.
2) Pull out two hand fulls of the bean vermicelli and soak for at least 5 minutes in the hot water.
3) Slice the carrots, scallions, and cucumber into bit size pieces or skinny long slices.
4) Dice up 3 to 4 cloves of garlic (or less if you don’t love garlic).
5) After the bean vermicelli has soaked, move it over to the cast iron pan and let it cook while moving it around over medium heat for another 5 minutes.
6) Drain and refill the bowl with more warm/hot water. dscf0119
7) Mix in one bowl 1 T of mustard powder with 1 T water. Let sit.
8) In another bowl, mix together the diced garlic, soy sauce, and ginger. I used powdered since I was out of whole. Stir in a tiny bit of honey.
9) Serve all the ingredients and sauces in bowls on the table. Dip the rice paper into the warm/hot water for a few seconds. Lay the wrapper on your plate and layer with bean vermicelli, carrots, scallions, cucumber, shrimp, and a bit of the sauce of your choice.
10) Wrap and enjoy as many as you like, and then wrap a few extra for lunch the next day.

Steak Dinner

Who likes ribeyes? I like ribeyes! I like them even better when they are bone in, but when they come from local farms you take what you can get. I like Louis was jealous that he didn’t get his own steak for dinner!

Steak Dinner
Makes 2 Servings

SUPPLIES NEEDED:dscf0076
Cast iron pans
Grill
Spatula
Tongs
Immersion Blender
Bowl
Measuring Cup
Knife
Cutting Board

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INGREDIENTS:
Ribeye Steaks
Red Wine Vinegar
Tarragon
Thyme
Rosemary
Garlic
Onion
Paprika
Salt
Pepper
Chili Powder
Dilly Beans
Canned Corn
Milk

DIRECTIONS:
1) 
In a bowl, splash the steaks with a little bit of red wine and season with a little bit of tarragon, a dash of thyme, and a sprinkle of rosemary. Let sit while you light the grill.
2) Slice half an onion thin and begin cooking in a medium cast iron pan. Add a bit of salt and pepper.
3) Mince garlic and stir into the onions.
4) Put the meat on the grill.
5) Pour the can of dilly beans into another cast iron pan and begin heating.
6) Drain the liquid from the canned corn into a cup. Pour the corn itself into the garlic and onion mixture.
7) Add some milk and about 1/4 cup of the corn liquid.


8) Once the corn is heated, pour into the measuring cup or other tall object and blend using the immersion blender.
9) Pour the blended mixture back into the warm pan. Season with paprika and a touch of chili powder. Add leftover corn liquid if it needs thinning out.
10) Remove perfectly grilled steaks and let them rest while you serve out the creamed corn in bowls and the dilly beans right onto the plate. dscf0094

I love dilly beans, and the flavors of this dish just blended so well together!

My Cuban Sandwich

I miss a good deli. Sure there are sandwich chains in our area, but they aren’t the same. I miss bread that can stand on its own, quality meat off the frame, and bold flavors. So I decided to take matters into my own hands and make sandwiches part of our dinner rotation. The first sandwich was easy to pick, because there was still some pork loin in the fridge. Here is my version of a Cuban Sandwich!

My Cuban Sandwich
Makes 2 Servings

SUPPLIES NEEDED:dscf0100
Cast Iron Pan
Grill Pan
Knife
Cutting Boards
Cooking Fork
Spatula

INGREDIENTS:
Pork Loin
Oregano
Paprika
Cumin
Salt
White Wine
Deli Ham
Sandwich Pickles
Yellow Mustard
Italian Bread
Provolone Cheese

DIRECTIONS:
dscf01021) 
Cut four slices of a cast iron pan, place in a hot pan.
2) Season pork with oregano, paprika, cumin, and a touch of salt.
3) Once both sides of the pork are seared, pour about 4-6 oz of wine into the pan and let it finish cooking.
4) Begin heating the grill pan.
5) Layer the bread as bottom bread, slice of pork, 4 slices of ham, 4 pickle slices, 2 slices provolone cheese, and then mustard on the top slice of bread.


6) Place the sandwiches on the grill pan. Press using down using the cast iron pan that you cooked the pork in.
7) Use the spatula to flip the sandwiches, press again, and wait for the cheese to be melted and the bread toasted.
8) Cut in half and serve warm! Peaches make a good side fruit for this meal. dscf0113

Spaetzle and Cheese

What do you do when you are are out of elbow macaroni and your husband is craving mac and cheese? Well, if you are in our household you look in the cabinet and see half a bag of spaetzle left over from the other night. The wheels are turning in my head over the possibilities. I’m sure a lot of German grandmother’s rolled over in their grave when I served this dish of cheesy deliciousness.

RECIPE: Spaetzle and Cheese
Makes 3 Servings 

SUPPLIES NEEDED:dscf0052
Pot
Pan
Spatula
Wooden Spoon

INGREDIENTS:
4 oz Cheddar Cheese
4 oz Mozzarella
1/2 bag Spaetzle
1 can Peas
Butter
Flour
Milk
Dill
Peaches (For a side)
Salt

dscf0055DIRECTIONS:
1) 
In a pot, bring a pot of water to a boil with a sprinkle of salt.
2) In a cast iron pan, begin melting butter. I threw a chunk in but it was probably about a 4 tablespoons, maybe a bit less.
3) Stir about 2 wooden spoon scoops of flour into the butter stirring over low heat until smooth.
4) Add a heavy pour of milk to the flour and butter mixture, stirring constantly.
5) Cook spaetzle in the boiling water as directed on the bag, about 15 minutes.
6) Shred the mozzarella cheese and cheddar cheese.
7) Season the milk mixture with a bit of dill and any other seasoning you like.
8) Begin stirring the cheese slowly into the milk and butter mixture. If it gets a little too thick, add a bit more milk. It will form a nice smooth delicious cream sauce.
9) Drain and rinse a can of peas. You need that serving of vegetables with dinner.

10) Stir the peas into the cheese sauce carefully. You want the peas to warm and be coated in cheese, not mushed and split.
11) Drain the spaetzle and return to its pot. Remove from heat and pour in the cheese and pea mixture. Stir until evenly coated.
12) Serve immediately  with a side of canned peaches (or fresh if you have them!)

The sauce is thick enough to stick to the noodles while thin enough to give even coverage. The dill with the mixed cheese make it taste better than any boxed mac and cheese. Please note, the leftovers reheat beautifully (if you have any)!

Teriyaki Pork with Sweet and Spicy Rice

I am trying out some new cameras for food pictures, so the quality over the next few posts may vary. I used to use my phone but it decided it doesn’t like to work or transfer my pictures anymore. It is what it is!

Also, with the change in counter space, there may not be the ingredient pictures before each recipe. If you miss them, let me know!

RECIPE: Teriyaki Pork with Sweet and Spicy Rice 
Makes 4 Servings 

SUPPLIES NEEDED:
2 Cast iron pans
Cutting Boards
Knife
Wood Spatula
Cooking Fork007

INGREDIENTS:
Pork Loin
Rice
Canned Pineapple
Avocado Oil
Carrots
Celery
Canned Peppers
Water
Soy Sauce
2 Eggs
Ginger
Sesame Oil
Honey
Sugar
Garlic
Apple Cider Vinegar

DIRECTIONS:
1) 
In a pan, heat a bit of avocado oil. Sprinkle in the uncooked rice and let it begin to slightly toast in the oil.
2) Pour the pineapple juice from the canned pineapple over the rice. Bring it to a simmer and keep stirring to ensure that the rice is evenly absorbing the juice and not sticking or burning.
3) When the juice gets low, add water and let the rice cook on low like normal.
4) Chop celery and carrots and add to the cooking rice.
5) In a bowl, mix together honey, a bit of sugar, diced garlic, ginger, soy sauce, apple cider vinegar, and a tiny splash of water. I can’t give more exact measurements because my husband mixes it by sight and taste.
6) Slice pork tenderloin. 008
7) Heat a bit of sesame oil in the another pan. Just a bit, because it can easily overpower.
8) Dip the pork tenderloin in the teriyaki sauce before dropping it into the pan.
9) Let both sides of the pork sear before pouring the rest of the teriyaki over it and letting it cook in all the goodness of the sauce.
10) Stir the cooked sweet rice and veggies. Add a few canned peppers to add a bit of spice throughout the rice.
11) Stir in soy sauce and two eggs into the rice, letting it all cook together.
12) Serve it as two separate parts of a meal, or lay the pork right over the rice for a delicious dinner.

 

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