Tuesday, November 8
Winter
It finally is getting colder out, and as my family and friends know all too well, it's my favorite time of the year! I love the cold and snow! It has snowed once or twice, but here is to hoping it'll snow this weekend! :) Happy Holidays to everyone out there!
Monday, November 7
Deviled Eggs
Hi everyone! Sorry it's been so long, I promise, it won't happen again! :) So for Halloween I tried to make a whole bunch of things, but I made a mistake, I tried to make things I'd never made before, all at once. So, obviously, they didn't all succeed, but one of the hits was the deviled eggs! Sorry for the lac of pictures, but they were gone very fast! It's a very simple recipe, just make sure to cook your eggs correctly and you should come out on top, although you may have to steal one before you serve it, cause they will all disappear in a hurry!
Time (including boiling and pealing): 1 hour
6 hard-boiled eggs
4 tablespoons mayo
approx. 1 1/4 to 1 1/2 tablespoons pickle relish
a small squeeze of mustard (about a teaspoon)
salt and pepper to taste.
Boil eggs for appox. 20 minutes, then drain and fill with icewater and more ice for about 15 minutes to cool. Peal carefully (the less mistakes, the better they look), then slice in half. Take out the yolks and put them in a bowl. Add mayo, relish, mustard, salt and pepper, and mash together. Try to leave as few chunks as possible, the smoother it is, the better it looks and tastes. Spoon back into the egg whites, remembering you added ingredients, so there will be more in there than you probably expected. If you aren't serving them right away, store in an airtight container, or on a ceramic plate covered completely with plastic wrap (on this one, overdoing it is good). They will be good for a couple of days, but best served within 24 hours.
Have fun with it too, you can add toppings, such as black olives, for holidays and events, or just something fun and cute for the kids.
Time (including boiling and pealing): 1 hour
6 hard-boiled eggs
4 tablespoons mayo
approx. 1 1/4 to 1 1/2 tablespoons pickle relish
a small squeeze of mustard (about a teaspoon)
salt and pepper to taste.
Boil eggs for appox. 20 minutes, then drain and fill with icewater and more ice for about 15 minutes to cool. Peal carefully (the less mistakes, the better they look), then slice in half. Take out the yolks and put them in a bowl. Add mayo, relish, mustard, salt and pepper, and mash together. Try to leave as few chunks as possible, the smoother it is, the better it looks and tastes. Spoon back into the egg whites, remembering you added ingredients, so there will be more in there than you probably expected. If you aren't serving them right away, store in an airtight container, or on a ceramic plate covered completely with plastic wrap (on this one, overdoing it is good). They will be good for a couple of days, but best served within 24 hours.
Have fun with it too, you can add toppings, such as black olives, for holidays and events, or just something fun and cute for the kids.
Tuesday, June 28
It's been awhile!
Sorry it's been so long, my friend is still in ICU, but she is improving very slowly. For awhile it didn't look like she was going to make it, but this past week (her fourth week in ICU), she was finally lucid and able to squeeze the doctor's hand, as well as open her eyes. Huge improvements!
Now for the cooking part! :) Yesterday I made my amazing French Bread. I first heard about this on a youtube video by netman21 (http://www.youtube.com/watch?v=JTY4WJRSzY8), but I've made some changes to it.
I get a nice big part of my counter cleared off and cleaned, and then I take out my flour container, a biiiig bowl, salt, sugar, and my quick rising yeast. I usually buy the little jars of it, cheaper, and they last forever in the fridge! I mix 4 cups of flour (any kind, I've made it with bread flour, didn't really notice a difference), with 2 tablespoons of salt, and 1/2 tablespoons of sugar. I also mix my 1 tablespoon of yeast with some warm (not hot) water in a small bowl. I let the yeast mix with the water for a minute or two, then pour the yeasty water into my flour mixture and mix. I usually add anther bowl or two of water, before it gets sticky. Then comes the dirtying of the counter you just cleaned! I put a plentyful amount of flour on my counter, put my sticky mess on the flour, and then add more on top. I know that I add too much water to begin with, but that's the way I do it! :). Then comes the kneading. Knead in the same direction for around 2 minutes, adding more flour as it sticks to your hands. Then, leave it alone on the counter while you wash your big bowl in hot water. Then, when it's all clean, you knead the dough a little more, then just plop it straight into the bowl! :) Cover it with a plastic grocery bag or clingwrap, and leave it alone for two hours.
Two hours later: Assuming you washed your counter after you kneaded it the first time, flour it again, and plop out the dough that has risen at least twice the amount it was. Knead it a few times, then start to shape it like seen in the video. I can't quite describe that part!!! I BARELY pam the baking pan, and put it on there to rise for another hour or so (I've let it go longer, no worries!). When it's got a few minutes to go, start preheating your oven at 400 degrees F, and put some water in a broiler pan (or you can do like he does in the video, just be careful not to burn yourself!!!!). When you are just about ready to put your dough in the oven, get out one egg and separate it. I just use the egg whites, and brush them over the bread to give it that golden color, otherwise it'll come out kinda whiteish, and doesn't look as nice. Put it in the oven and immediately turn it down to 350 degrees F. Cook for around 35 minutes, but again, I've cooked it longer, it's a very forgiving bread. It's amazing hot out of the oven with butter or olive oil and seasonings, but you can save it and use it the next day for whatever, french toast, sandwiches, etc. Sorry for the no pics part, I completely forgot til after I took it out of the oven!!! Take it from me, this bread is AMAZING!!!! :D Have a great day!!!
Now for the cooking part! :) Yesterday I made my amazing French Bread. I first heard about this on a youtube video by netman21 (http://www.youtube.com/watch?v=JTY4WJRSzY8), but I've made some changes to it.
I get a nice big part of my counter cleared off and cleaned, and then I take out my flour container, a biiiig bowl, salt, sugar, and my quick rising yeast. I usually buy the little jars of it, cheaper, and they last forever in the fridge! I mix 4 cups of flour (any kind, I've made it with bread flour, didn't really notice a difference), with 2 tablespoons of salt, and 1/2 tablespoons of sugar. I also mix my 1 tablespoon of yeast with some warm (not hot) water in a small bowl. I let the yeast mix with the water for a minute or two, then pour the yeasty water into my flour mixture and mix. I usually add anther bowl or two of water, before it gets sticky. Then comes the dirtying of the counter you just cleaned! I put a plentyful amount of flour on my counter, put my sticky mess on the flour, and then add more on top. I know that I add too much water to begin with, but that's the way I do it! :). Then comes the kneading. Knead in the same direction for around 2 minutes, adding more flour as it sticks to your hands. Then, leave it alone on the counter while you wash your big bowl in hot water. Then, when it's all clean, you knead the dough a little more, then just plop it straight into the bowl! :) Cover it with a plastic grocery bag or clingwrap, and leave it alone for two hours.
Two hours later: Assuming you washed your counter after you kneaded it the first time, flour it again, and plop out the dough that has risen at least twice the amount it was. Knead it a few times, then start to shape it like seen in the video. I can't quite describe that part!!! I BARELY pam the baking pan, and put it on there to rise for another hour or so (I've let it go longer, no worries!). When it's got a few minutes to go, start preheating your oven at 400 degrees F, and put some water in a broiler pan (or you can do like he does in the video, just be careful not to burn yourself!!!!). When you are just about ready to put your dough in the oven, get out one egg and separate it. I just use the egg whites, and brush them over the bread to give it that golden color, otherwise it'll come out kinda whiteish, and doesn't look as nice. Put it in the oven and immediately turn it down to 350 degrees F. Cook for around 35 minutes, but again, I've cooked it longer, it's a very forgiving bread. It's amazing hot out of the oven with butter or olive oil and seasonings, but you can save it and use it the next day for whatever, french toast, sandwiches, etc. Sorry for the no pics part, I completely forgot til after I took it out of the oven!!! Take it from me, this bread is AMAZING!!!! :D Have a great day!!!
Monday, June 13
I'm sorry!
There haven't been any recipes lately because one of my friends is in the hospital right now. She had a long colon, and it twisted, somewhat like colic in horses, and she's had 3 surgeries in the past 10 days, and we just found out that she has a very difficult to treat, dangerous infection called 'C-Diff'. Whatever your religion, please think good thoughts for Nancy Bishop! She is a wonderful lady, and while she is tough as nails, she needs a little help right now.
Tuesday, June 7
Welcome!
This is my first post, so no recipes yet, but don't worry, tomorrow or the next day I'll have my recipe for French bread up. I absolutely adore French bread, and this homemade recipe is AMAZING! I usually eat it with olive oil and seasonings, but it's just as good with butter, or (sliced thin) as French toast. Another post I'll be doing soon is my absolute favorite chocolate cake. Anyways, I hope you like it, and if you have any questions about the recipes that I post, feel free to ask away, if I don't know the answer, I'll try to find it out for you!
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