Every time I feature pancakes I feel the need to preface it with saying I really don’t like pancakes, but for this particular recipe I would be willing to make an exception. Every. Single. Time. So in the spirit of predictability, let’s go ahead and throw these into that category too. What I would really like is for someone to host a nice fall brunch and serve these as the main dish. See what I did there? Now I get to eat them and I don’t even have to make them myself. I would bring some nice wassail though. Promise.
So who’s house am I coming over to?
Yay for Fridays! Bread, bread and more bread! Has anyone ever added sour cream to their bread recipes (even something like banana bread)? It’s quite amazeballs what a little sour cream can do for it. It makes it just the perfect amount of moist!
And in breaking news, I hate that word but couldn’t think of anything else to describe the quality sour cream gives it. So live with it. Moist.
I once at a whole loaf of bread by myself. In one day. True story, I wouldn’t make that up. But I feel sort of justified because it was an Asiago cheese loaf from Panera and I swear they make their bread with magic because it is that fucking good! Trust me, you would have eaten the whole loaf too.
Anyway, I may or may not have also put away an entire bag of Goldfish and/or Cheez-Its in a day as well. Maybe one, maybe both. Maybe even on the same day. I also might have had terminal heartburn from it but that’s beside the point. The actual point is that when I make these homemade cheese crackers, I might just pull a Panera and eat them all myself, right when they come out of the oven.
Clearly I’m a few days late with this. We had a county-wide power outage last Thursday which put me at least a day behind on just about everything. You’d think I’d be plenty planned ahead with my blog but alas, no, I’m not. Whatever. Suck it. You’ll thank me for this one, even if it’s tardy.
In case you haven’t figured out my new system, click the image to go to the full recipe.
Kinda like pizza, you can pretty much put anything on/in a grilled cheese and it’s gonna be good. Damn good. And everyone knows I love bread and cheese like a fat kid loves cake. Wait… I love cake, am I the fat kid? Fuck me.
Oh well. This grilled cheese has extra goodness with extra cheese, of the cream kind. And as if saying cream wasn’t bad enough, it’s gonna be moist too.
All together now…ewwwwwwww.
It seems my Friday series of nothing but ass-enlarging, gut-busting carbs has been a success as what used to be my fat pants, are now just my pants. I guess there is too much of a good thing.
PASTA WITH BACON, PESTO & SUN-DRIED TOMATO
image and recipe adapted from Sweet & Saucy
12 slices of bacon
~1/2 cup pesto (I used 1/2 jar of Classico Pesto)
1 box whole grain penne pasta
1/2 cup sundried tomatoes, chopped
1/4 cup feta cheese (you can use goat as well, if you prefer)
Chop bacon into pieces and fry in a skillet over medium-high heat until crispy. Meanwhile, cook pasta and drain, retaining 1 cup cooking water. Mix cooked pasta with pesto, bacon and tomatoes, adding small amounts of leftover cooking liquid to achieve desired “moistness” (disgusting word, no?). Break feta up into small pieces and mix in. Serve & enjoy!
Sorry I missed the last couple weeks. I’m still trying to get back into the whole blogging being a priority thing. But this week was easy because I have a nasty hankering to eat just about everything in site. And then have dessert.
- 1 pint vanilla-bean ice cream
- 1/4 cup strong coffee
- 1 ounce Frangelico or other hazelnut liqueur
Divide ice cream among four tumblers. Pour coffee and Frangelico or other hazelnut liqueur over ice cream in each glass and serve.
Easy. Peasy. Lemon squeezy.
For the last few weeks strawberries have been on sale at my local produce store. So everyday, I have a few for breakfast. But lately, I’m feeling a little underwhelmed with my yogurt or cottage cheese and strawberry meal. These would make a lovely substitution!
STRAWBERRIES & CREAM MUFFINS
image and recipe via Jane’s Sweets & Baking Journal
1 cup whole milk (or 2/3 cup of 2% milk and 1/3 cup half-and-half, mixed together)
1/2 cup unsalted butter
1 1/2 tsp. plus 1/4 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups flour
3/4 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
4 oz. full-fat cream cheese, very soft
1 1/2 Tbsp. of liquid from one whole egg that’s been beaten lightly
1/3 cup granulated sugar
- Preheat oven to 400 degrees. Line your muffin pan, or use nonstick baking spray very liberally. Cut up your berries and set them aside.
- In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, and 1/4 tsp. vanilla extract. Mix until almost all the lumps are gone. Set aside, but don’t chill it.
- Melt the butter slowly in a sauce pan on low heat. Add the remaining vanilla extract and the milk into the butter, stirring to combine. Cool until the mixture is just warm, then whisk in the eggs.
- In a separate bowl, thoroughly combine with a whisk, the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Pour all of the butter, milk, and egg mixture into the dry ingredients, blending just until combined. Don’t overmix. It’s okay if a few little flour streaks are still evident.
- Using a portion scoop or spoon, fill each muffin cup barely half full. Scatter a few pieces of strawberry on top of each one.
- Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries. On top of that, add on another tablespoon or two of the muffin batter. On top of that, add a few more pieces of strawberry. Push them in just slightly.
- Sprinkle the tops of the unbaked muffins very generously with coarse sugar for a nice sparkle.
- Bake the muffins for about 15 to 18 minutes, until they’re light golden on top and a toothpick inserted in the center comes out mostly clean.
Be sure to check out Jane’s site for a full photographic play-by-play of the process. DEElicious!
Getting back on track sucks ass. After a holiday weekend of binging on carbs and booze, eating healthy is hardly fun. But I suppose its for a good cause…blah, blah, blah. Luckily for you – not only is this recipe good for you, it’s also crazy delicious!
TUSCAN SHRIMP WITH WHITE BEANS AND SPINACH
photo and recipe adapted from Dragon’s Kitchen
1 bag fresh baby spinach
2 cans white kidney beans, drained
2 tablespoons extra-virgin olive oil
16 large shrimp, peeled and deveined (I use cooked/frozen)
4 cloves garlic, chopped
1/4 cup white wine
1-2 tsp chili flakes
1 can diced tomatoes, drained
1 tbsp dried basil
1 tbsp dried parsley
2 tbsp lemon juice
Salt and freshly ground black pepper
Shredded Parmesan (or Italian blend) cheese
Heat 1 tbsp olive oil and saute 1 clove chopped garlic until fragrant. Add in spinach leaves and toss until wilted. Sprinkle with salt and pepper to taste. Remove spinach from the skillet and set aside.
Heat remaining olive oil and add chili flakes and remaining garlic. Saute until fragrant. Add beans and white wine and simmer for about 5 minutes.
To beans, add shrimp (cooked), tomatoes, basil and parsley. Simmer for another 10 minutes, stirring occasionally. Add lemon juice and stir to mix.
Serve over wilted spinach and top with Parmesan.