Kats’ Kitchen

Some Cookies and a Sewing Project April 8, 2014

Filed under: Uncategorized — stacielk @ 7:00 am
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Dress-picI made some cookies yesterday.  Frosted Toffee Cookies.  There is a glaze AND a topping on these cookies.  I decided to leave off the chocolate topping and sprinkled on the toffee bits right after I poured on the glaze, it cools and dries up quick!  You can find the recipe here.  (I would also use 1/2 the glaze recipe next time, I had quite a bit leftover)  They are a little more work than your chocolate chip cookie, but if you like toffee, you will love them!

Another project I have been working on is a dress for my daughter.  Sewing of course, not baking.  :)  Sewing was a huge hobby of mine when I was younger, grade school, high school mainly.  I haven’t sewn much since getting married, a couple things here and there, but now I’m really getting into it, when I find the time that is.  I figured it is ok I post about my sewing project on Kats’ Kitchen since my sewing machine IS sitting on my kitchen table, and has been for the last month (I need to apologize to my husband for the eye sore – although it’s better now that I sewed a nice cover for it :)

Pattern used:  New Look SO524

DSC_0052

 

 

Maple Roasted Brussel Sprouts March 28, 2014

Filed under: Side Dish — stacielk @ 7:00 am

bruss-sprouts

So, you may think I’m really weird after saying this, but these brussel sprouts are de-licious!  I have thought about scooping myself up a serving for dessert the other night.  Yes, dessert…weird, I know but if you have not tried brussel sprouts, try them like this.  I think it’s the combo of the roasted sprouts, the blue/feta/goat cheese, the walnuts and the craisins…something about it.  In fact, I ate this for lunch yesterday…and will be eating the rest of it today for lunch.

*When you buy brussel sprouts, PLEASE remember to collect the smallest ones you can find.  Big ones are not the best ones, learned this the hard way :)

Try them for yourself, here’s the recipe!

Maple Roasted Brussel Sprouts

1 1/2 lb brussel sprouts, end cut off and halved or quartered

1/4 cup evoo

1/4 cup maple syrup (I’ve used both the real stuff and the hungry jacks, they both work but the real is better!)

garlic salt

pepper

1/3 cup dried cranberries

1/3 cup blue cheese (or feta or goat)

1/2 cup walnuts

Preheat oven to 400.  Mix sprouts, evoo, syrup, garlic salt & pepper (to taste).  Roast 20-40* minutes until desired doneness (the browner for me the better).

*Add the walnuts the last 10 minutes to toast.

Let cool a few minutes and place in bowl with the craisins & cheese.  Add garlic salt if needed.

Recipe from familyfreshcooking.com

 

Deep Dish Oatmeal Chocolate Cookie Bars March 15, 2014

Filed under: Brownies/Bars & Other Sweets — stacielk @ 7:00 am
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Chocolate-Oatmeal

I was on a baking streak a few weeks backs.  Made three different bars within just a few days.  Good thing they freeze well!  I always like having extra food in my freezer for the busier weeks or the unexpected guests :)

Fudge Topped Peanut Butter Chip Blondies - I made these things – extremely good!  Follow the link for the recipe.  I topped with peanut butter chips instead of peanuts. *if you click on the link – ignore the star rating – kind of confused by that b/c the commenters said they are delicious*

Melt In Your Mouth Lemon Bars – And these bars were exactly what the title says.  Melt in your mouth!  Shortbread crust with a lemony filling and a nice sweet glaze.  I am NOT a lemon person, but these.were.good. (along side one of these other chocolaty bars of course :)

Do I have a favorite out of the 3?  That’s a hard one because they are all very different.  Depends what your in the mood for.

Deep Dish Oatmeal Chocolate Cookie Bars

2 sticks margarine or butter

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups brown sugar

2 tsp vanilla

1/3 cup milk

3 cups oatmeal

In a stand mixer, mix the butter, eggs and brown sugar.  Add vanilla and milk.  Slowly incorporate the rest of the dry ingredients.  Mix well.
In a saucepan over medium heat melt together (or in the microwave):
1 can eagle’s brand sweetened condensed milk
1/3 cup butter or margarine
1 tsp vanilla
2 cups semi-sweet chocolate chips
Spread 3/4th of the cookie mixture on the bottom of a greased 9×13 pan, pour chocolate mixture on top and spread over the cookie layer.  Piece the rest of the cookie mixture on over the chocolate covering as much as possible.  Bake for 25 minutes at 350 degrees. Let cool completely.
Recipe from Love, Life, Lavins
 

Butterflake Herb Loaf March 4, 2014

Filed under: Bread — stacielk @ 7:00 am
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buttery-herb-loafIt is a good thing I have self control, well most of the time.  This bread was delicious!  I seriously could have eaten the entire loaf for dinner, skipped all the other stuff that was served on our table, ate piece after piece of this bread that you just pull apart.  It was buttery, herby, flavorful, delicious!  I pretty much followed the recipe that King Arthur Flour has on their website, but did change a couple things slightly.  Below is the original recipe and in parenthesis are my changes.  As mentioned on KA’s site, you can really add whatever herbs in the butter spread OR you could make it sweet and make a cinnamon-sugar mixture for it.  Next time, I will make half and half.  Some for breakfast, some for dinner :)

Oh and we dug right into the center of this thing.  Although, I thought the edges were just as delicious as the center.  Not sure if it was from the butter seeping to the sides OR the special pan my grandma passed down to me.

Butterflake Herb Loaf

1 cup milk (skim)

1/4 cup butter (softened)

3 tablespoons sugar

2 teaspoons salt (I used garlic salt…but don’t recommend if using half the dough for something sweet :)

2 large eggs

2 teaspoons instant yeast or active dry yeast

4 1/4 to 4 3/4 cups Flour (start with 3 1/2 cups, I used 3 cups AP and 1/2 c whole wheat…to make it healthier, haha)

buttery-herb-loaf-022 tablespoons potato flour (about 1 T mashed potatoes)

Place softened butter in your bread machine.  Warm milk in microwave until just boiling and pour over butter.  Place sugar and salt into the milk mixture and let this mixture cool till about 110 degrees.  Place remaining ingredients (start with 3 1/2 cup flour) in pan and set to ‘dough’ cycle.  After a few minutes of starting the cycle, check the dough and add more flour if needed, until you can touch dough and it will not stick to your finger.  Let cycle continue until it is finished.

Deflate dough and roll out to 1/2 inch thick.  Cut rectangles/squares (or circles) and butter half of each piece with the below butter herb filling, fold in half and place in pan until all pieces are buttered and folded.  Let bread rise for 30-60 minutes until doubled.  Bake at 350 for 25-35 minutes until baked through.  Cover with foil if top is getting to brown.

For step-by-step directions on rolling, cutting, butterying and folding click here.

Butter Herb Filling

1/2 cup unsalted butter, soft

1/2 teaspoon caraway or chopped fennel seed (omitted)

1/2 teaspoon dried basil

1 teaspoon grated onion or chopped chives (onion pwd)

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (paprika

1 clove garlic, minced (omitted by accident)

Mix butter herb filling ingredients together.  Use in above bread loaf recipe.  You can certainly change this filling recipe up to whatever you have in your cabinets.  Sweet or savory!

Recipe from King Arthur Flour 

 

Kielbasa-Cheese & Tai Chicken-Noodle SOUP February 24, 2014

Filed under: soup — stacielk @ 7:00 am
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Before this beautiful winter season comes to an end, I wanted to post a couple more soup recipes that I have made.  They are two very different recipes and two delicious soups.

Kielbasa-Cheese SoupKal-Soup

1/4 cup butter

1 large onion, halved & thinly sliced

1 cup sliced celery (2 stalks)

1/4 cup all-purpose flour

2 tsp Worcestershire sauce

3/4 tsp dry mustard

1-14.5 oz can chicken broth

3 cups peeled and cubbed potatoes (3 med-I used red skin)

8 oz cooked kielbasa, sliced 1/4 in thick (we used uncooked polish sausage and cooked/crumbled ourselves)

1 cup chopped carrots (2 medium)

3 1/4 cups milk

1/4 tsp freshly ground black pepper

3 cups shredded sharp cheddar cheese (12 oz)

Cook onion and celery with butter until tender.  Stir in flour, Worcestershire sauce & dry mustard.  Stir 2 minutes and gradualy stir in broth.  Add potatoes, sausage & carrots.  Bring to boil, reduce heat and simmer about 20 mintes.  Stir in milk and pepper.  Cook and stir till it barely comes to a boil.  Reduce heat and gradually add the cheese, stirring until melted.

Sprinkle each serving with additional cheese and pepper.

Thai Chicken-Noodle SoupThai-Soup

1 cup canned crushed tomatoes (1 cup – not the whole can!)

1/2 cup chunky peanut butter

1 lb skinless, boneless chicken thights (or any kind of chicken meat) cut into 1-inch pieces

4 cloves garlic, minced

2 tsp grated fresh ginger (or 1 tsp ground ginger

1 T sesame oil

6 cups reduced-sodium chicken broth

2 tsp fish sauce

3 oz dried rice noodles, broken if desired

2 cups shredded green cabbage

1 cup canned bean sprouts, rinsed and drained

1/4 cup chopped green onions (2)

snipped fresh cilantro (opt)

coarsely chopped peanuts (opt)

Combine 1 cup tomato and peanut butter in a small bowl.

Cook chicken, garlic and ginger in hot oil about 5 min, till chicken is brown.  Stir in tomato mixture.  Add broth and fish sauce.  Bring to boil  Stir in noodles, reduce heat.  Simmer 5 min.  Stir in cabbage.  Simmer 5 min more and remove from heat.  Stir in bean sprouts and green onions.

Ladle soup in bowls and top with cilantro and peanuts if desired.  (I think the cilantro added a nice flavor to the overall soup)

Both recipes from Better Homes & Gardens – Soups and Stews

 

One Skillet Chicken Pot Pie February 11, 2014

Filed under: Chicken,Main Dishes,Uncategorized — stacielk @ 7:00 am
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I posted a Chicken Pot Pie recipe here a while back and have made that recipe a number of times.  The pot pie mixture is delicious and creamy with a wonderful crust over the top.  I stick with that recipe for your traditional pot pie, but when I saw this recipe, I loved the idea of the cheesy biscuits covering the warm chicken/veggie pie mixture.  It did not disappoint!  I will be sticking with these two recipes when craving a pot pie.chicken-pot-puie

One Skillet Chicken Pot Pie (serves 6)

3 Tbsp unsalted butter

1 lb boneless skinless chicken breast, cut into bite size pieces

½ tsp black pepper

½ tsp kosher salt

¼ cup all-purpose flour

3 cups chicken stock

2 cups frozen vegetables, (corn, peas and carrots)

3 oz fresh Parmesan cheese, grated

1 tsp dried parsley

Cheesy Drop Biscuits:

2 cups all-purpose flour

2 oz fresh Parmesan cheese, grated

1 Tbsp baking powder

1 Tbsp granulated sugar

½ tsp kosher salt

½ cup unsalted butter, melted

1 cup whole milk

Preheat oven to 450°F.

Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.

Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

Sprinkle with fresh parsley, serve and enjoy!

Recipe from Parade.com

 

Buffalo Buffalo Meatballs January 24, 2014

Filed under: Appetizer — stacielk @ 7:00 am
Tags: , , , , , ,

MeatballsSuper Bowl is quickly approaching and appetizers are a hit during the game.  Here is a great meatball recipe that would please your clan.  I love the blue cheese dip to go along with the meatballs and to bring the heat down a bit….along with the celery and carrots for health :)  (I also discovered pretzels are awesome if you have any extra blue cheese dip, for some reason I loved them combo of the two)

 

Buffalo-Buffalo Meatballs

1 cup sour cream

¾ cup panko breadcrumbs

1 large egg

3 carrots

3 stalks celery + 1 T chopped celery leaves

1 lb ground beef

4 scallions, finely chopped

1 T chopped fresh parsley

1 clove garlic, grated

¼ tsp cayenne pepper (I omitted b/c I don’t like too much heat)

Kosher salt

1 T unsalted butter

1 cup chicken broth

¾ cup Buffalo hot sauce (I used Sweet Baby Ray’s, did not specificy that it was hot)

½ cup ketchup

½ cup crumbled blue cheese (2 oz)

Preheat oven to 400.  Spray baking sheet with cooking spray.

Mix 2 T sour cream, panko and egg.  Let sit 5 min.  Grate 1 carrot and 1 celery stalk into panko mixture.  Add the meat, leaves, half the scallions, parsley, garlic, cayenne (if using), and ½ tsp salt and mix with hands till combined.  Shape into 35 mini meatballs and place on baking sheet.  Bake about 12 minutes until cooked through.

Melt butter in a pot.  Add remaining scallions and cook till wilted, 1 min.  Add broth, buffalo sauce and ketchup, bring to boil, reduce heat to med-low.  Simmer until sauce thickens, about 8 min.  Add meatballs and simmer about 8 min more.

Mix blue cheese and the remaining ¾ Cup and 2 T sour cream in a medium bowl.  Cut remaining 2 carrots and 2 celery stalks into sticks.  Transfer meatballs to a bowl and serve with the veggie sticks and blue cheese dip.

Recipe from Food Network Magazine

 

 
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