Buttery Crescents

The day after I made 60-minute Rolls for Easter, I made these to pair with Crusty Mustard Chicken. If I have time, I prefer to make these, but with fresh, warm rolls, as with cheesecake of any kind, I'm not terribly picky. The eggs, milk, and butter in these create a soft, rich roll.

The recipe comes from Lynne Petersen of Salt Lake City, Utah, and is found in The Complete Guide to Country Cooking.
Buttery Crescents

2 packages active dry yeast (about 4 and 1/2 tsp.)
2 cups warm milk (110-115 degrees F, but I never check. It should be warm to the touch, but not so hot as to kill the yeast.)
2 eggs, lightly beaten
1/4 cup butter, melted and cooled
3 tablespoons sugar
1 tsp. salt
6 and 1/2 - 7 cups all-purpose flour, divided
Additional melted butter, optional

In a large mixing bowl, dissolve yeast in warm milk. Add eggs, butter, sugar, salt, and 4 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in thirds. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12-14 minutes or until golden brown. Brush with butter if desired.

Yield: 3 dozen

Crusty Mustard Chicken

I adapted this recipe from Martha's. It worked perfectly for a last minute company meal (I knew the company was coming; I just didn't plan ahead), and we served it with salt-crusted baked potatoes, tossed salad, this broccoli, and these rolls. They're highly-flavored, peppery chicken breasts with a crisp breading.

I also made a honey-mustard sauce for dipping. Because I like it, that's why!!!

Crusty Mustard Chicken

• about 6 boneless, skinless, chicken breasts, cut into generously-sized strips
  
• 9 tablespoons Dijon mustard
• ground thyme, to taste (1 tsp.?) Martha's recipe calls for fresh, and I'll try it just so in the summer.
  
• 1 and 1/2 teaspoons freshly ground black pepper
• cayenne pepper, to taste
  
• 1 teaspoon coarse salt
• 6 tablespoons butter, melted
• 4 and 1/2 teaspoons vegetable oil
• 4-5 cups unseasoned panko breadcrumbs (I'd never heard of them until we were given a container of them. Basically, they're large, coarsely ground bread crumbs made from crustless white bread, which make them airy and crisp. You can even easily make your own!)

I tripled the amount of mustard mixture that Martha's recipe calls for, because I always seem to run out of coating before I run out of chicken. See the original recipe for her suggested amounts.

1. Preheat oven to 425 degrees F.
   
2. In a small bowl, combine mustard, thyme, black pepper, cayenne, and salt. Stir in butter and oil until thoroughly combined.
3. Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
4. Place coated chicken pieces on a baking sheet, and cook until well browned all over, turning occasionally to brown evenly, until juices run clear when chicken is pierced with the tip of a paring knife, about 15-20 minutes. Remove from oven, and serve hot.

Perfect Glazed Ham in a CROCKPOT

This is the half we had left after our Easter meal...
The title's a bit misleading, because I did brush a last layer of glaze on this as soon as we arrived home. 20 minutes in the oven is all it took, though!

In the last 7 1/2 years of marriage, I've baked my fair share of succulent holiday hams. This year was no exception, except that John had to work Easter Sunday afternoon. We had roughly an hour from the time we arrived home from church to the time he had to leave for work. This complicated things, but I still wanted a feast, which is why, with trepidation, I found myself looking for "Crockpot Ham" instructions on Google the night before.

The next morning, I slapped together a brown-sugar glaze, slathered it over the ham, stuffed it in the crockpot, and left for church, almost dreading what I'd find when I returned. We love baked ham, and I was pretty sure that crockpot ham just wasn't going to cut it.

No worries. It was juicy, flavorful, and downright delicious. Millie said she wants crockpot ham next year, too. (!) John, a ham connoisseur and great lover off all things pig, gave it two thumbs up. Whew!

So, here's a recipe for the day that you're in a pork pinch-- a day when you want oven ham but can't have it. Then, if you like it, give me five! If you hate it, forget you ever knew me.

The ham is ham. Always good.

The glaze is a finger-lickin', sweet-savory mixture of sugar, mustard, and aromatic spice.

HAM:
One eight-pound ham, bone-in and NOT spiral sliced. A spiral sliced ham will dry out with the prolonged cooking time, and a ham with bone-in will retain its juices better.

GLAZE:
1 and 1/2 cups light brown sugar
1/2 - 3/4 tsp. dry mustard, to taste
some honey (2-3 tablespoons?)
ground cloves, to taste (I shook pretty liberally)
I believe I sprinkled on a touch of allspice, too
a few tablespoons of orange juice, if desired
about 1 tablespoon Dijon mustard, if desired, to taste

Mix all ingredients together. I added orange juice and Dijon mustard so make a thick paste. Spread on the bottom of the crockpot and rub all over the ham. Place in crockpot, cover with lid, and cook on low for 6-8 hours.

Crockpots vary in temperature. Ours was easily ready in 6 hours. Don't overcook, or the ham will become dry.

If desired, remove ham from crockpot after about 6 hours and place in a large baking dish. Mix a few tablespoons of cornstarch with a small amount of cold water until dissolved. Pour the juices from the crockpot into a saucepan and stir in the cornstarch mixture. Cook over medium heat until mixture thickens and begins to boil. Brush some of the mixture over the ham and bake an additional 15-20 minutes in a hot oven until the glaze has baked nicely onto the surface, brushing on a coat of glaze every 5 minutes or so. Remove ham from oven and tent with tin foil. Let sit for about 15 minutes to allow the juices to redistribute before slicing. Use the additional glaze from the saucepan to pour on served ham, if desired.

60-Minute Rolls

This recipe comes from a KitchenAid cookbook, and it's my go-to recipe when I want fresh, quick yeast rolls, like, for example, on early Easter Sunday morning. Whenever I make these, I feel as if I'm burglarizing my sister-in-law Wendy's kitchen, because these rolls are synonymous with her. She brings them to nearly every holiday gathering, and she makes them taste better than I ever could. Plus, she makes them as mini-rolls-- little one-inch-wide coils-- that are just as tasty as the big versions, only cuter.

Mine are big and manly.

60-minute Rolls

1/2 cup low-fat milk
1/4 cup sugar
2 tsp. salt
3 tablespoons butter
3 packages active dry yeast (about 6 and 3/4 tsp.)
1 and 1/2 cups warm water
5-6 cups all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water. Let sit until proofed (slightly foamy on top). Add lukewarm milk mixture and 4 and 1/2 cups flour. Stir or mix until combined. Add remaining flour, 1/2 cup at a time, until combined. Knead until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about 15 minutes. Turn dough onto lightly floured surface. Shape as desired. Cover. Let rise in slightly warm oven (90 degrees F) for about 15 minutes. Bake at 425 degrees for 10-12 minutes or until golden brown. Remove from pans immediately and cool on wire racks.  While cooling, BRUSH WITH MELTED BUTTER.  Yes, important enough for all caps.  I forgot to brush the rolls above with butter, and, really, butter makes everything better.

Shaping suggestions:
Curlicues: If you have a pizza cutter, use it! It makes cutting this dough a breeze. Divide dough in half and roll each half into a 12"x9" rectangle. (In an attempt to duplicate Wendy's cute rolls, at this point I usually cut each rectangle in half lengthwise, as well.) Cut 12 equal strips about 1 inch wide. (If you've cut the rectangles in half lengthwise, each rectangle will have 24 strips.) Roll each strip tightly to form a coil, tucking ends underneath. Place on greased baking sheet about 2 inches apart.

Spinach Beef Bake

Two weeks ago we had a church potluck. Lucky you! And it's another "bake!" Your favorite!!!!! I'm cheating by re-posting this, but I didn't have a picture before, and now I do, so it's allowed.

Potluck people like this. They really do! When they ask me its name, I tell them "Spinach Stuff." So it is, but it's good spinach stuff. It's a garlic-y, quickly prepared dish that can be used as a main course or a side. One may use fresh, torn, blanched spinach, too, and fresh mushrooms (just cook with the beef), but that increases preparation time. So, if you're in a time pinch, be lazy and use the bagged, boxed, and canned stuff!

2 tubes (7.5 oz. each) refrigerated buttermilk biscuits
1 ½ pounds ground beef
@ ½ cup finely chopped onion
2 eggs
1 package frozen, chopped spinach, thawed and squeezed dry (about 10 oz.)
1 can (4 oz.) mushroom stems and pieces, drained
4 oz. extra sharp cheddar cheese, shredded (can also use crumbled feta)
¼ cup grated parmesan cheese
2 tsp. garlic powder
Salt and pepper, to taste
1-2 tablespoons butter, melted
_____________________________________________

1. Press and flatten biscuits over bottom and up sides of a greased 11x7x2 dish (or whatever else works)

2. Cook ground beef with onion and drain.

3. Beat eggs in bowl; add spinach and mushrooms and mix well.

4. Stir in cheeses, garlic powder, salt, pepper, and beef mixture. Mix well.

5. Spoon into crust, drizzle with butter, and bake ucovered at 375 degrees for 25-30 minutes or until crust is well-browned.

Take to the potluck and gobble, gobble, gobble.

Cheesecake with Caramel and Chocolate

Potlucks don't really qualify as special occasions, but I sometimes use them as my excuse to make things I never make at home, like, say, cheesecake. (If you must know why I never make them just for us, it's because 1. They're expensive... but really it's because.... 2. I'd eat nearly ALL of it.) I have a long-standing and permanent love affair with cheesecake of any shape, size, or flavor, and I also wanted to use a bag of caramels** I'd been saving that my sister had given me after Christmas. Life is short, so I combined the two desires into one.



Enter Chocolate Caramel Cheesecake. I didn't want the caramel flavor to be overwhelmed by too much chocolate, but I couldn't bear to leave chocolate out entirely, so I sandwiched a thick vanilla cheesecake between layers of chocolate and caramel. And pardon the pictures. I put the slice on a potluck chair in the middle of the potluck meal in order to take a potluck picture. POTLUCK!

The crust and caramel layer were perfection, and I'd love to make this again, especially considering how long it sat in the warmth before I tasted a bite. I took it out of the fridge before we left for church, and we didn't eat it until almost 1 in the afternoon. That's not the best scenario for cheesecake eating, so I think it deserves another chance to shine. This would allow the cheesecake layer to be more firm, like cheesecake should be. Besides, I always want to give cheesecake a chance to shine. (Admirable of me, yes?)

Lastly, this is more like a Philly or New York-style cheesecake instead of a Chicago, but, really, is it worth the breath to quibble over this and that style when dealing with cheesecake?!

I thought not.



So here's what I did.

Crust:
About 3 1/2 cups crushed chocolate crumbs (out of thriftiness, I use generic oreos, but chocolate graham cracker crumbs also work, and you could add some finely chopped almonds, too.)

If using generic oreos, stir in about 1/3 cup melted butter, enough to help the mixture stick together. If using chocolate graham cracker crumbs, stir in 1/2 cup sugar and 1/2 cup melted butter.

Press onto the bottom and 1 and 3/4 inch up the sides of a greased 9-inch springform pan. Bake for five minutes in a 350 degree oven and cool completely on a wire rack.

Caramel Layer:
30 individually wrapped caramels (unwrap them, please)
3 tablespoons milk

In a heavy-bottomed pan, heat the caramels and milk over low heat, stirring constantly, until melted and smooth. Set aside 1/3 cup of the melted caramel mixture. Pour the remainder over cooled chocolate crust.


Filling:
4 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 1/2 teaspoons vanilla extract

Beat cream cheese and sugar in a large bowl until smooth. Beat in butter, and then add the eggs one at a time, beating until just combined. Mix in vanilla extract. *Don't overbeat the mixture once you've added the eggs. This beats air into the cheesecake batter, which will cause the cheesecake to fall and crack while baking.

Pour cheesecake batter into chocolate/caramel crust and bake in a 350 degree oven for about one hour or until the center is almost set. (Sides should be puffed and set, and center will move slightly when shaken) Cool in a cracked-open oven for ten minutes. Carefully run a knife around the edge of the pan to loosen the crust. Cool for one more hour and then refrigerate overnight to let the flavors ripen.

Before serving, reheat the reserved caramel mixture. (If you have a microwave, use it! I used a small frying pan.) Cool slightly until no longer hot. Pour the warm mixture into a piping bag or into a plastic baggie with a small hole cut in one corner (OR just use a spoon) and drizzle the mixture on top of the cheesecake. Melt about one cup chocolate chips with about one tablespoon of butter (again, if you have a microwave, use it! If using a stove, melt over low heat to avoid scorching the chocolate). Using your preferred method, drizzle the melted chocolate on top of the cheesecake.

Eat a slice. Then enjoy a second slice for me. And then eat a third slice for my dog, even though I don't have a dog. Finally, immediately drive yourself to the emergency room as your body enters sugar-shock. Tell them I sent you.


Tips:
Place foil or a cookie sheet under the cheesecake because many springform pans leak.

Dip a knife in warm water before cutting the cheesecake, and wipe and dip again in warm water before making each cut in order to make clean cuts.

** If you don't have caramels but do have heavy cream, make homemade sauce in place of the wrapped ones.  Tho' not as convenient, it's more delicious, plus you get to lick the spoon(s)!

Smurtles is a Silly Name

But, please, please, please don't turn your nose up at these because of their silly name. SMURTLES simply means HEAVENLY. You heard it here first.

Don't let the funky orange tinge of these pictures turn you away, either. There's no way that piece was going to last until the sun provided natural light the next morning.

My niece Cassie made these last week, and because my sister wants me to remain happy and chubby, she brought one over for me to sample. Oh. My. Galoshes.

They are marvelous, to die for (hypothetically), delectable, and all the other flattering adjectives, too. Christine Boren of Provo, Utah, created this recipe. (I'm sorry that I think "Smurtles" is a funny name, Christine. Thank you for giving these to the world.)



1 and 1/2 cups quick oats
1 and 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter (no substitutes), melted
1 package (14 oz.) vanilla caramels
1/2 cup heavy whipping cream
1 and 3/4 cup semisweet chocolate chips (but who's gonna care if you use 2 cups, eh?)

Preheat oven to 350 degrees F. Lightly grease a 13" X 9" pan. ('Cause those two sticks of butter won't be enough...)

Combine oats, flour, brown sugar, baking soda, and salt in a large bowl. Add melted butter; stir until well combined. Press half of the mixture onto bottom of prepared pan. Bake for 10 minutes.

Combine caramels and whipping cream in a medium saucepan. Cook over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Sprinkle morsels over baked crust. Drizzle caramel mixture evenly over the chocolate morsels. Sprinkle remaining crumb mixture over caramel layer.

Bake 18-20 minutes or until top is light brown. Cool in pan on wire rack. Cut into bars.

*Since I didn't actually make these, I can offer no tips or suggestions but one: EAT THEM HOT. EAT THEM WARM. EAT THEM COLD.
(Eat them with your trousers rolled.)

Peanut Butter & Chocolate Chip Cookies-- To make gluten-free: see note**

These are outrageously good. If you like your cookies to punch you in the face with peanut butter, then these are for you. I made them for the first time for a church meal last week and have been on the lookout for an excuse to make them ever since. Since they contain only peanut butter, as opposed to butter and peanut butter, the flavor is undiluted. (Well, it's undiluted by anything but the chocolate, but who's complaining?)

Still warm, these cookies are soft and yummy. Cooled, they're crisp on the outside, soft on the inside, and still yummy. If I hadn't been bound to bring them to church, I would have eaten a dozen myself. (Okay. Maybe two dozen.)

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking soda
1 egg
1/2 tsp. pure vanilla extract
1/4 cup all-purpose flour
1 cup semisweet chocolate pieces

Preheat oven to 325 degrees F. In a mixing bowl, beat peanut butter, granulated sugar, brown sugar, and baking soda until combined. Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.

Shape the dough into 1 and 1/4 inch balls. Place balls on an ungreased cookie sheet (don't use an insulated cookie sheet). If desired, flatten slightly.

Bake in preheated oven for 8-10 minutes or until cookies are puffed and lightly browned around edges. (Centers will be soft.) Do not overbake. Cool on cookie sheet for 5 minutes. Transfer to wire racks to cool completely. Makes about 24.

*Recipe credit goes to an unknown magazine from which I ripped this several years ago.

**I've since made a gluten-free version of these substituting 1/4 cup cornmeal for the flour. I actually prefer it this way because it adds a likable twist to the texture.

Savory Top Round Roast

I know-- all these meat posts are piling up in the middle of Lent. Go here for someone who can meet your Lenten needs.

My parents gave us a big hunk of beef they picked up on sale, and I finally cooked it last week. With limited experience, I'll say that I think it's very hard to make a slow-cooked hunk of beef that's not savory. This meal was flavorful and delicious.

Here's what I did.

3- lb. top round roast
1/4 cup flour
1 tsp. salt
generous amount of fresh-ground black pepper
a few tablespoons of canola oil

2 onions, sliced into rings
4-6 carrots, sliced into chunky coins
6-8 freshly pressed cloves garlic (I used half of a head of puny Aldi garlic)
4-5 potatoes, cubed, if desired (I put a few in and then made mashed potatoes, too. We like potatoes.)
1 cup beef broth (I cheated and used beef bouillon)
2 and 1/2 tablespoons apple cider vinegar (I accidentally used apple cider. I'd meant to use red wine vinegar. Next time...)
salt and freshly ground pepper
dried oregano, shaken freely
additional garlic powder, if desired

On a shallow plate, mix 1/4 cup flour with 1 tsp. salt and freshly ground pepper. Pat the mixture onto all sides of the roast, coating it completely. In a heavy-bottomed pot or pan, heat a few tablespoons of canola oil. Sear the roast on all sides until nicely browned. This will seal in the flavor and moisture of the meat while it's cooking, as well as making it easier to make a thick gravy from the juices, if you desire.

Now, the cooking method is up to you. I've successfully used a cast iron Dutch oven before (Cook in a 275-300 degree oven for I-can't-remember-how-long-just-ask-Google), but this time I used my trusty slow-cooker, a.k.a. crockpot. I layered the onions on the bottom of the pot, topped by the carrots. Top with the roast. If using potatoes, spoon them around the meat. Mix the beef broth, apple cider vinegar, garlic, and spices together, and pour over the roast. Shake on more spices if you feel inclined. Cook on low for 8-12 hours or on high for 5-6 hours.

When meat is cooked to your preference (I like it falling apart), remove to a serving platter, cover with tin foil, and let rest for about 15 minutes. This allows the moisture to remain inside the meat when you cut it into slices.

Either use the juices to spoon over the meat after serving or make a gravy.

White Bean and Sausage Soup

I had a carnivorous fit while walking through the grocery store. I hadn't eaten meat in 2 weeks or so and was craving IT ALL! So, I bought Italian sausage. I buy sausage literally 2 times a year, and it's only to make my mom's lasagna. This sausage, though, was special. I wanted it in a soup, so into a soup it went.



This is a full, flavorful, hearty soup, perfect for fall and winter. I can't imagine eating it in summertime, but it felt so right to spoon it steaming from a bowl while the snow fell thickly outside the window. I don't think I could eat it more than a few times a year just because of what seemed to be a LOT of sausage, but it definitely hit the spot when I wanted it, and I'll make it again when I'm overtaken by meat-loving urges.

2 cups dried white beans, soaked overnight.
1 large onion, chopped
1 and 1/4 pound hot Italian sausage
6 cloves garlic
1 quart canned tomatoes, broken up into small pieces (My home-canned tomatoes are quite soft, so this is easy. You may wish to use diced tomatoes instead.)
chicken broth
1 tbsp. basil
1 tsp. oregano
salt and pepper, to taste
a pinch of red pepper flakes
@ 8-10 oz. frozen spinach (I used frozen flat leaf spinach and then chopped it on the cutting board while it was still frozen)

Like most soups, this is an easy, throw-together soup, but here are some simple directions. Soak the dry beans in water overnight. The next day, drain them and put them in a pot with as much chicken broth/water as you'd like. Bring to a boil and simmer until beans are soft. Meanwhile, brown the hot sausage with the chopped onions in a touch of olive oil until meat is cooked and onions are translucent. Add garlic, tomatoes, and spices and cook for a few more minutes. Chop the frozen spinach (if you were smart enough to buy the spinach already chopped, don't bother). Add the sausage mixture to the bean/broth mixture and bring to a boil. Add the chopped spinach and cook for a few minutes until spinach begins to wilt.

Meat!
Er. Pardon me.
I meant, "Eat!"

Eat. Eat! EAT!!!!

Butternut Squash and Black Bean Soup

I loved this soup. Loved it! The stupid picture of the squash above, though, is the last picture I took with an uninjured camera. After taking it, I put the camera on the counter, and now...well, now the camera has no zoom capabilities. Let's just end the story there so I don't have to accept responsibility.

I'd never made a squash soup before, so I wanted to stick to flavors that I already knew our family liked. Since then, I've made a butternut and apple soup (which I didn't like as well), and I've tasted a divine squash soup with garlic, onion, and chicken that my mom made. (Tasted? I suppose eating two bowls right in a row is more than a taste...) I'll get that recipe and post it here sometime, because it showcased the bright flavor of the squash instead of relegating it to the sidelines like the one below does.

Suffice it to say, squash tastes really good on the sidelines, too.


This soup has a rich and comforting flavor, and the butternut squash hidden in the background lends a delicate sweetness to the rest. If only I hadn't used up all the butternut squash left from my mom's garden, I'd make it again tomorrow. *Pumpkin can be used interchangeably with butternut squash in this recipe and in just about any other, too.

Ingredients:

1 large onion
8 cloves garlic, freshly pressed
one large butternut squash (about 2 cups squash puree is needed), cooked and pureed
4 cups cooked black beans, separated
1 cup canned tomatoes
2 and 1/2 tsp. cumin
1 tsp. coarse sea salt
1/2 tsp. black pepper
chicken broth
4 tsp. apple cider vinegar
a pinch of cayenne, to taste

Halve butternut squash and remove seeds. Bake cut side down in oven until tender. Meanwhile, saute onions in some olive oil until translucent. Add garlic and cook for about one minutes more. Puree 2 cups cooked black beans with 1 cup tomatoes until smooth. (Use a hand-cranked food mill or an electric food processor.) Scoop out cooked squash and puree until smooth. In a large soup pot, stir the 2 cups pureed squash together with the pureed black bean mixture. Add the remaining 2 cups cooked black beans, the spices, and the vinegar. Stir and heat. Add chicken broth, as needed, to reach desired consistency.

Rajma (Red Kidney Bean Curry)

Thanks to Deb of Smitten Kitchen for making me crave this. I used her recipe and also this one as a guide. If you're a purist, I guess you don't add all the extras, but I found this meal absolutely lovely. John devoured it, too, so it's definitely on the permanent rotation in this house now.

1 tbsp. olive oil
1 large onion, chopped
5 garlic cloves, freshly chopped or pressed
one inch fresh ginger, chopped or grated (about 1 tbsp.)
about 5 cups cooked red kidney beans (or two 16 oz. cans, beans rinsed and drained)
1/2 of a quart jar canned tomatoes (about 2 cups)
1/2 tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1/2- 1 tsp. garam masala
1/2 tsp. black pepper
1 tsp. coarse sea salt
*Garnish with dried cilantro. If you're lucky enough to have fresh, go for it!

Cook onions in some olive oil until translucent. Add garlic and ginger and cook for a few minutes more. Add tomatoes and spices and cook until tomatoes have broken down into small pieces. Add kidney beans and cook until the curry is thick. Garnish with cilantro, and serve over basmati rice with fresh naan.

Hoecakes: George Washington's Breakfast

If you don't normally visit shotsnaps, the full story can be found here, Chef Millie presiding.

Millie made these last week and then again this week. They must be good! She, unlike George Washington's mother, used more than cornmeal, salt, and water in them, but they still count as hoecakes. We thank Paula Deen for this recipe that Millie used as a base.



If a fine young Johnnycake married a blushing young pancake, they'd have hoecake babies. They're a cross between cornbread and a pancake and are really quite good, a nice alternative to the usual buttermilk pancake, though their texture is more dense due to the cornmeal.

Without further ado, may I introduce George Washington (or, at least, his breakfast):

Ingredients

• 1 cup self-rising flour (we used all-purpose with a bit of additional baking powder)
  
• 1 cup self-rising cornmeal (recommended: Aunt Jemima's)
• 2 eggs
• 1 tablespoon sugar
• (***She also put in three Millie pinches of salt)
  
• 3/4 cup buttermilk (we used sham buttermilk; add one tablespoon of white vinegar to milk to make one cup of milk. Let sit for about five minutes until milk begins to curdle)
  
• 1/3 cup plus 1 tablespoon water
• 1/4 cup vegetable oil or bacon grease
  
• Oil, butter, or clarified margarine, for frying

Mix all ingredients well, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake (Millie used a 1/8 cup measure). Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days. Makes about 18 hoecakes.

Millie used the cast-iron pan for frying these. If you have one, I'd recommend it, because it browned them nicely without burning.

Black Bean and Tortilla Bake

A "Bake." I love that vague title. ANYTHING could be baked, and it lends a shady mystery to any meal, don't you think? I found this recipe with a totally unappealing picture one night and made it for the girls and I. We didn't have much in the house, but since black beans and tomatoes are a staple for most of our meals lately, I thought it looked good. Just look at the starred reviews!

Anyway, it was super easy and really good, and here's our slightly adapted version below. Actually, that's not true. I cooked it in a 9" x 12" pan because I had changed things. I think I added more beans and more tortillas, as well as more tomatoes and spices, while keeping the amount of cheese the same, but since I didn't write it down, I'll only add the changes I clearly remember. ) *The next time I make it, I'll probably substitute salsa for some of the tomatoes to punch up the flavor.

1 garlic clove, minced (Use more! 4-5 should work.)
1/2 cup chopped onion (We used one cup chopped onion)
1 cup chopped tomato (We used more-- probably at least 2 cups of home-canned tomatoes)
1/2 cup chopped green onion (We didn't have this, so I added the extra onion above)
1/2 teaspoon chili powder (to taste)
2 teaspoons cumin powder (to taste)
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro(We used dried cilantro, probably about 1 tsp.)
salt and pepper, to taste
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons (We used full-fat cheese. I shredded some monterey jack and sharp cheddar for the layers, and I dumped some shredded mozzerella on top. I'm certain it was more than 2 tablespoons mozzerella.)

sour cream, for serving

Preheat oven to 350 degrees F.

1. , Cook the onions over medium heat in a tablespoon of oil until tender. Add tomato, green onion, cumin, chili powder, and garlic. Cook until heated through.
   
2. Add tomato sauce and cook 5 minutes more.
3. Stir in beans, cilantro, salt, and pepper.
4. Spray a 9 inch square baking dish with cooking spray.
5. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
6. Top with reserved cheese.
7. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Serve as is, or for cream-loving girls, with a dollop of sour cream on top.

Arroz Con Pollo (Cuban Chicken with Rice)

A year and a half ago, I ripped this recipe out of the Gourmet magazine. It took a reminder from Smitten Kitchen for me to unearth it from the magazine rack and actually make it. (Here's a bonus link to the picture and recipe from that issue of Gourmet because their picture of the meal looks so much more inviting than mine does.)

This was the other dish that came out of my sudden, fierce craving for meat of all kinds. This meal contains not just chicken but also pork! Yeah! I felt guilty for buying fancy chorizo (who even knew it existed?), but it was definitely worth it, especially considering I made so much that John and I are still eating Arroz Con Pollo a week later... Good thing we like it!

For marinating chicken

• 3 large garlic cloves (I used six)
• 2 tablespoons distilled white vinegar
• 2 teaspoons dried oregano, crumbled
• 4 chicken breast halves with bone, halved crosswise
• 4 chicken drumsticks
• 4 chicken thighs
• ***I used one roasting chicken (about a 4-pounder) that
  I cut into pieces instead of the amounts stated above, and there was still plenty of meat in the meal. I boiled the carcass to make chicken noodle soup later in the week, and I'd recommend anyone else to do the same!
  

For rice

• 3 oz hot Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices (I used about 4 oz. because I used less chicken)
• 1 tablespoon annatto oil or olive oil (I used olive)
• 2 medium onions, chopped
• 1 green bell pepper, chopped (I omitted these because fresh peppers are rare in winter)
• 3 large garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons paprika
• 2 Turkish bay leaves or 1 California
• 1 lb tomatoes, seeded and chopped
• 1 (12-oz) bottle beer (not dark)
• 1 1/2 cups reduced-sodium chicken broth
• 2 cups long-grain white rice (14 oz)
• 1/4 cup drained rinsed bottled pimiento or roasted red-pepper strips (I used a bunch of pepper strips I'd roasted and frozen last summer, much more than 1/4 cup.)

Marinate chicken:

• Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
• Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour. (I marinated it for about 2 and 1/2 because I was busy.)
  

Cook chicken and rice:

• Cook chorizo in oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring, until softened, about 5 minutes.
• Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
• Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes. Temporarily remove chicken with tongs, and then stir in tomatoes, beer, broth, and rice. Place chicken on top and bring to a boil, making sure rice is submerged.
• Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight-fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
• Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Okey-doke

Labels for you!

Please give me feedback if you find that they're confusing. I wanted to keep it as simple as possible, but I muddled my way through a few categories, and there may be too much overlap. If you have suggestions, toss 'em here!

As always, I remain your servile, ever-faithful,
Builder/Filler

*Important Note: If you use the labels to search, make sure you hit "older posts" once you reach the bottom of the page. Some categories are stuffed so full that they spill over onto two pages.

A Word to You, the Reader

I don't know how many people actually come over here, but I've noticed the total chaos slight lack of organization here on buildabelly. How many of you would benefit from me adding labels in the sidebar so that you could search for recipes according to category? I don't want to go through the bother of adding labels (because I'm lazy) if it won't make a difference to anyone, so if you'd like some, let me know in the comments section, along with any suggestions for categories that you have.

With utmost sincerity, I remain
Your Builder of Bellies and Your Fill'er of Hup

Brownies with Brown Butter Frosting

A.K.A. "I Just Ate Three Sticks O' Butter!" Brownies



If you like the toffee twist of brown butter frosting, like this ponderous baker does, give these squares a try! The brownie layer may not have been the best homemade brownie recipe I've ever tried, maybe a bit less moist than I like, but I wouldn't know because after topping them with brown butter frosting, I thought that maybe, just maybe, my brother and his family wouldn't like the toffee twist of brown butter frosting. In a stroke of heart-clogging genius, I topped the topping with a layer of chocolate fudge frosting. Crazy. Who even cares about the brownie underneath?

Now, I know there are a million recipes out there claiming to be The Best Brownies EVER, and I'll make no such claim for these. It's not because they're not yummy; truly, they're deliciously rich and full of fudgy goodness. No, I make no such claim because I don't trust my ability to objectively judge brownies. I love them ALL.



Brownies
*from Jeannette Haley's recipe

1 cup butter, no substitutes, softened
2 cups sugar
4 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup plus 3 tablespoons baking cocoa
1/8 tsp. salt

Brown Butter Frosting
1/2 cup butter (no substitutes)
4 cups confectioners' sugar
1/4 cup plus 2 tsp. half and half (I used heavy cream leftover from truffle-making mixed w/milk)
2 tsp. vanilla extract

Fudgy Chocolate Frosting
*No pun intended, but I totally fudged this. The amounts below are approximate.
Melt about 1 cup chocolate chips together with 1/2-1 tablespoon butter and some heavy cream. Stir until smooth and glossy.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, and salt; gradually add to the creamed mixture. Spread into an ungreased 13" x 9" pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Do not overbake (although, if you do, perhaps layering on a THIRD topping would offset your mistake...). Cool on a wire rack.

For brown butter frosting, cook and stir butter over medium heat in a heavy saucepan for 5-7 minutes or until golden brown. Pour into a mixing bowl; beat in the confectioners' sugar, cream, and vanilla. Frost cooled brownies. Prepare Fudgy Chocolate Frosting, if desired, and spread on top of brown butter frosting.

Eat ten or so and then blame me for your bellyache.
(It's okay. I give you permission.)

Almond Butter Sticks

Yes, more butter. I decided to do a themed posting tonight.


Growing up, these cookies are something I would have passed over on the cookie platter, and I would have totally missed out. I first had them several years ago at my mom's house and have thought of them ever since. Her recent birthday was the perfect excuse to make them (for her, not for me, though of course I had to eat a few just to make sure they weren't poison).



The taste is delicious, but the texture is what really makes them stand out in a crowd. The cookie itself is quite soft, but the layer of almond sugar in the middle hardens into a wonderful crunch. Biting into one goes something like this: Soft yummy cookie-- yummy CRUNCH!-- soft yummy cookie. And if you can't understand that technical baker's jargon, then you don't belong here.


They are so good. I can't praise them highly enough, and the only disclaimer I'll give is that you shouldn't try them if you don't like almonds or almond flavoring. There, now the rest of you can have at 'em.

Also, the ingredient amounts are kooky because this recipe is one of many cookie recipes that you can make using make-ahead cookie mix. The original amounts for the mix itself are normal, but it makes 8 cups of mix. Since this recipe only calls for two cups of the mix, I had to cut it in fourths. (I really should just post all the other cookies one can also make with this mix, 'cause they're all good, but I'm pressed for time.)

Make-Ahead Cookie Mix
6 tablespoons butter
3/4 tsp. salt
1/2 tsp. baking powder
1 and 1/2 cups flour
In very large bowl, combine butter, salt, and baking powder and blend well. Lightly spoon flour into measuring cup and level off. Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store tightly covered in refrigerator for up to four weeks, if desired.

Almond Butter Sticks
3/4 cup sugar
2 tsp. almond extract
1/3 cup butter (plus one separate tablespoon butter), softened
one 6-oz. package cream cheese, softened
2 cups mix (voila! That's the exact amount you have, thanks to my cutting it in fourths!)
1 egg, separated (reserve white for glazing)
1/4 cup sliced almonds, if desired

Preheat oven to 375 degrees. Grease a cookie sheet. In a small bowl, stir together sugar and almond flavoring; cover and set aside. In medium bowl, combine 1/3 cup butter, cream cheese, and egg yolk. Blend until smooth. Stir in the cookie mix, and knead on floured surface about 25 strokes or until pliable. (The dough is quite sticky, and I used a dusting of confectioners' sugar instead of flour.) Roll or press out to a 12 by 12-inch square. Spread with the 1 tablespoon of butter. Cut dough in half; place one half on greased cookie sheet. Spoon sugar mixture to within 1/2 inch of dough edges. Place remaining dough half, buttered side down, over sugar.* Press edges tightly together to seal, and brush top of dough with slightly beaten egg white. Sprinkle with almonds and bake 22-30 minutes until golden brown.
*My dough was very sticky, and I used a metal spatula to help get the dough off the table in one smooth piece.

Cool at least 30 minutes. Remove from cookie sheet, if desired. Cut pastry in half lengthwise, and then in 1/2-inch strips crosswise. 48 cookies**

**I cut mine in more generous 1-inch strips because I'm such a generous person, which makes 20-25 cookies.

Millie's Crunchy, Fruity Granola

Brought to you by the monkey spoons...


and by this awesome cookbook.

Our Owen family gave the girls some cool cooking utensils for Christmas, and Millie put them to use our first week back. She and John made granola together, and it's so unhealthy that it practically melts in your mouth after you crunch it (that makes no sense, but it's true). The granola recipes I've made before are very dense, "granola-y," and, yes, healthier than this one, which has a phenomenal crunch and a really light taste. "Light" because the recipe calls for 3/4 cup of canola oil!!!! You heard it here first. Lotsa oil results in a light granola recipe.

I'm no diet guru, so you know what I mean, right? The texture is very crunchy and yet remains light and crisp because of the large amount of oil. There, now that that's settled, let's move on to the recipe.


3 cups rolled oats (old-fashioned oats)
2 cups combined seeds and chopped nuts (we had no nuts in the house, but sliced, toasted almonds would have been perfect)
1/2 tsp. salt
1/3 cup brown sugar
3/4 cup canola oil
1/2 cup honey
1 tablespoon vanilla extract
1 cup assorted dried fruit of small varieties, such as raisins, currants, cranberries, or blueberries (We used dried cranberries, which we purchased especially for the occasion)

1.Preheat oven to 325 degrees. Grease a 13x 18 baking tray (or rimmed baking trays of any size, as long as the granola mixture is spread in a single layer).

2. Combine the oats, seeds and chopped nuts, salt, and brown sugar in a large bowl.

3. Combine the oil, honey, and vanilla extract and pour into the dry ingredients. Mix thoroughly and spread on the prepared tray.

4. Bake for 30 minutes, or until golden. (Stir once or twice during baking.)

5. Cool on the tray. When it has cooled down and become crunchy, add the dried fruit.

6. Eat plain or with milk. (Or on top of plain yogurt...or for dessert.)

Note: We added white chocolate chips to a small amount for this picture, then I took them out because it's better with just the fruit (and almonds, if you have them). They look festive in there, though.