Saturday, October 24, 2009

Monkey Bread

This is just your classic, easy Monkey Bread that I grew up eating as a kid. It's super fun and easy to make. It almost doesn't even qualify as a recipe, but I made it this morning for breakfast and it was too good not to take a picture so I thought why the heck not?! Also, I assumed everyone knew about Monkey Bread, but the first time I made it my husband had never heard of it...thus this gave me another reason to post this. Maybe Monkey Bread is a "Texas" thing...

All I do is melt a couple tablespoons of butter in the bottom of a glass pie dish, grab a can of bisquits and tear 'em up in pieces and then stir them around in your pan so they get coated with butter. Then sprinke some sugar and cinnamon over the top, stick it in your oven and follow the cooking instructions on your bisquit can and you got breakfast!

Cranberry Orange Scones

I saw these scones done on a show on the Food Network and I knew I had to try them. Let me tell you - they are fabulous! Here's what you'll need:4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced (that's 3 sticks my friends. yes you heard me, 3 entire sticks...)
4 eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice


Preheat the oven to 400 degrees.
Mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round cutter and cut circles of dough (I actually use a juice glass for this). Place the scones on a sprayed baking pan. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Now forget about those 3 sticks of butter you used, and enjoy your scones!

Monday, October 19, 2009

Grilled Peach Salad

This is a great way to put a twist on your average dinner salad.

Here's all it is:
1 big peach is enough for 2 salads. Slice your peach and drizzle a dab of olive oil and salt and pepper over all the pieces. I use my griddle pan on the stove to give the peach the "grilled" look. Once the griddle is heated, place the slices on and cook them for a few minutes on each side. Now simply put your grilled peaches over some baby spinach, sprinkle on some Feta cheese and enjoy!
The juice from the peaches usually gives the salad enough "dressing" for me, however I've also made this salad and drizzled a little oil and vinegar on top - it's up to you!

Texas Caviar

This is a great, easy recipe that you can throw together in no time! I first had it from my friend Kacie, and I just made a couple adjustments and came up with the following recipe.All you do is mix all the ingredients below into a bowl and you're done. It's that easy!

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained

1 can sweet corn, drained
2-3 fresh jalapenos, minced
1 small onion, diced
1/2 yellow bell pepper, diced
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

After everything is together, I add a bit more seasoning to taste. Whatever you like; I throw in some more salt and cilantro. Enjoy!

Saturday, October 10, 2009

Corn Muffins

These are not your average corn muffins. They're extremely moist and oh-so delicious!

Here's what you'll need:

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Preheat your oven to 350 and spray your muffin pan with Pam. You can also put paper liners in the pan...I just prefer to use spray so I don't have to deal with the muffins sticking to the paper when you go to eat them. Ok so first, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Now pour the wet ingredients into the dry ones and stir until they are just blended. That's it - you're done! Simply spoon the batter into your muffin pan and put in the oven for 30 minutes until the tops are crisp and golden brown. They'll rise about an inch to an inch and a half. After eating these muffins, you'll never buy a cornmeal mix again!