This recipe is similar to making mac and cheese. The ingredients are something you usually have around the house. You can jazz up this recipe by using Gruyere cheese and Panko bread crumbs on the top. This in itself makes a meal.
Cauliflower Gratin
1-2 heads of cauliflower stemmed and blanched
2 cups white cheese of you choice like Gruyere
2 TBSP flour
2 TBSP butter
1 1/2 cups milk *I use skim
1/4 tsp salt
1/4 tsp pepper
1 to two squirts of yellow mustard
Panko bread crumbs for topping
dash of sea salt for topping also
For this recipe I like to leave the cauliflower in bigger pieces. The blanching cuts down on the cooking time. Blanche for about 10 minutes in boiling water.
Preheat oven to 350. Grease a 9x13 pan with butter.
The sauce is much like making mac and cheese. First you need to make the butter nice and bubbly in a medium sized sauce pan. Begin to add the flour and begin whisking. Make sure not to burn the flour on the edges of the pan! Once a light brown color, add the milk. Keep stirring with the whisk. Once all the lumps of flour are incorporated begin adding the cheese a little at a time. Keep stirring!
Add the salt, pepper, and mustard. Remove from the heat when the mixture is just below boiling. Pour the cheese sauce over the cauliflower pieces in a baking dish. Cover with Panko bread crumbs and more cheese if you wish. Bake for 25-30 minutes or until the cauliflower are fork tender.
Saturday, February 4, 2012
Thursday, December 29, 2011
Tamale Making Day 2
Tamale making is something I have only done once before. Here is the link to that blog: http://tinkmomfoodie-foodobsession.blogspot.com/2011/04/tamale-and-double-double-coupon-day.html
The previous time it took about twice as long because I had to use a turkey fryer basket as my steamer basket and cover it with tin foil. My DH and I headed to the local Hispanic grocery store because I needed some more corn husks and a few spices. What we also found was an inexpensive tamale steamer.
The night before I had made the meat. It's a combination of pork roast and a whole chicken. The roast I made in the crock pot. The chicken I boiled for about 2 hours stove top. Once the meat is cooled down the chicken and roast are shredded. Save the broth from both the chicken and pork for tamale making day.
To the meat I add:
1/2 c corn oil
6 TBSP Chili powder
3 TBSP ground Cumin
1 TBSP black pepper
2 TBSP salt
The spices are mixed and the meat is covered with wrap and left to set over night. The next day I soaked the corn husks. It takes about 2 hours. I weighed them down with bowls and turned them a few times. They need to be soft for the Masa mixture.
I added the following spices to about a half bag of the large bag of Masa and gave a stir.
3TBSP Paprika
3 TBSP Salt
1 TBSP Cumin Seeds
3 TBSP Chili Powder
3 TBSP Garlic Powder
I warmed the reserved chicken broth on the stove and added 2 Quarts gradually to the Masa letting it soak in. To the Masa I also added 2 cups oil . The mixture should look like natural peanut butter.
The previous time it took about twice as long because I had to use a turkey fryer basket as my steamer basket and cover it with tin foil. My DH and I headed to the local Hispanic grocery store because I needed some more corn husks and a few spices. What we also found was an inexpensive tamale steamer.
To the meat I add:
1/2 c corn oil
6 TBSP Chili powder
3 TBSP ground Cumin
1 TBSP black pepper
2 TBSP salt
The spices are mixed and the meat is covered with wrap and left to set over night. The next day I soaked the corn husks. It takes about 2 hours. I weighed them down with bowls and turned them a few times. They need to be soft for the Masa mixture.
I added the following spices to about a half bag of the large bag of Masa and gave a stir.
3TBSP Paprika
3 TBSP Salt
1 TBSP Cumin Seeds
3 TBSP Chili Powder
3 TBSP Garlic Powder
I warmed the reserved chicken broth on the stove and added 2 Quarts gradually to the Masa letting it soak in. To the Masa I also added 2 cups oil . The mixture should look like natural peanut butter.
I laid out the soaked corn husks and patted them dry with a paper towel. I then made an assembly line where I could spread the Masa on a few husks at a time. My hubby didn't come to help me until the end but it's helpful if you have someone to help you. This recipe makes about 7 dozen tamale.
A layer of Masa needs to be added not to thick to the wrapper going all the way from one edge to the middle. I didn't take any pics of this becasue I was busy lol. It takes a few trys to learn how much is enough Masa. The first ones look huge and then you find a size that works for you. I used a butter knife to spread my Masa. The edge with the Masa gets folded in first and then the clean edge and the bottom folded up. I set all the tamales in the steamer laying down with the folded end under so they don't unwrap.
I had to add leave room in my steamer so I could add water. I then covered it and let the pot simmer on medium low for 2 hours. I checked about every half hour to make sure there was enough water in the bottom for steaming.
I tested the tamale after two hours by letting it cool down for 5 minutes and sliced into it. Making sure there was no raw Masa I removed them with tongs onto tin foil to cool down so I could wrap them up. They freeze wonderfully and are microwavable.
To go with my tamale I found this really great sauce. It can also be used for enchilladas.
Sauce:
1/4 c vegetable oil
2 TBSP flour
1/4 c. Chili powder
8 oz. can of tomato sauce
1 1/2 c water
1/4 tsp cumin
1/4 tsp garlic powder
salt and pepper to taste
Heat the oil and add the flour. Stir with a whisk for a few minutes until the flour browns. Add the tomato sauce, water, and seasoning. Let simmer on low heat for about 10 minutes. Serve over the tamales.
Saturday, December 3, 2011
Groupon Night Out at Horny Goat Brewery
I know I have boasted about Groupon before. It's a coupon that if enough people buy into you get the deal. They offer them for things such as skydiving, hotel stays, and my favorite, food! ttp://www.groupon.com/r/uu1531594. It is my hubbys birthday today. Last night we went to the Horny Goat Brewery here in Milwaukee. They have their own beer that is delicious! Last time we went our Groupon let us buy the fish fry but it wasn't included this time. Fridays and fish frys go hand in hand her in Milwaukee. My only regret is they have taken their fried pickels off the menu.
We had one appetizer, two beers, two entrees, and one dessert for this Groupon. To share we chose the pretzel. The menu price is $17. Here is why...It pretty much took up the whole table. It came out on a large pizza tray. There were three sauces. A nacho beer sauce, a chipotle sour cream and cheese sauce, and mustard. We took half home.
Dinners were the Smoky Robinson Burger for my hubby. It was a pulled pork BBQ sandy with haystack onions on top.
We had one appetizer, two beers, two entrees, and one dessert for this Groupon. To share we chose the pretzel. The menu price is $17. Here is why...It pretty much took up the whole table. It came out on a large pizza tray. There were three sauces. A nacho beer sauce, a chipotle sour cream and cheese sauce, and mustard. We took half home.
I had the Hot and Horny burger which was a hamburger covered with pepper jack cheese, avocado,and a chipotle mayonaise.
Dessert which I brought home to my family was Deep Fried Oreos. This is something I always wanted to try at our local State Fair but never did. It came with ice cream.
All in all the night was a success! Our bellies were over full, we had a small buzz, and we didn't spend any money except for the tip. Our bill for the two of us would have been over $50.00. With the Groupon we saved $30.00.
Sunday, November 27, 2011
Two Days of Turkey Leftovers:Turkey Gumbo and Turkey Soup with Egg Dumplings
When taking apart the turkey I make sure to freeze the carcass and drum sticks. I was really looking for something different this year. Ok, turkey soup isn't that different but I did try something new with the turkey gumbo. The gumbo didn't turn out as dark as I would like but it tasted just as good. I also didn't have green pepper on hand. But the fun of any recipe is improvising right?
Turkey Gumbo:
2 Andoulle sausage links
1/2 c oil
3/4 c flour
1/2 green pepper diced
2 celery stalks diced
1/2 onion diced
1 pinch Cayenne pepper
5 dashes hot sauce or to taste
48 oz chicken stock
1 tsp Italian seasoning
2 bay leaves
turkey, turkey, turkey add as much as you like
salt and pepper about 1/4 tsp each
salt and pepper to taste
white rice for serving (I make about 3 cups in a rice cooker)
In a large frying pan heat the oil until it ripples. Begin adding the flour and whisk. Continue to stir and add the flour until all the flour is added and the color turns a copper color. Add the celery, pepper, along with the sausage and onion and heat until the veggies are softened. Add the chicken stock and continue to stir the flour with a whisk until it dissolves into the broth. Add the turkey, Cayenne, bay leaves, and hot sauce. Taste for seasoning. Set heat to low and let simmer for a hour. Remove from heat and serve over rice.
Turkey Soup with Dumplings
4 Qts. water
1 turkey carcass
1 turkey drumstick quarter with the thigh
3-4 carrots cut into coins
2 stalks celery
2 potatoes diced
1 can Campbell's cream of chicken soup
2 tsp salt
1/4 tsp pepper
1 Knorr concentrated soup bullion packets
Egg Dumplings
1 cup flour
3/4 tsp salt
1 1/2 tsp baking powder
1 egg
1/3 c milk
In a large stock pot boil the carcass and drum stick in the water. Add the can of cream of chicken soup and the veggies, salt, pepper, and bullion. Let boil for an hour. Remove the carcass and drum stick and let cool. When cool to the touch cut the turkey into bite sized pieces and return to the pot. Taste for salt. Bring to a boil.
Mix together the ingredients for the dumplings and drop by tablespoons into the broth. Lower heat and cover the soup for 10-12 minutes. Don't peek! After the 10 minutes check the dumplings for doneness and serve.
2 Andoulle sausage links
1/2 c oil
3/4 c flour
1/2 green pepper diced
2 celery stalks diced
1/2 onion diced
1 pinch Cayenne pepper
5 dashes hot sauce or to taste
48 oz chicken stock
1 tsp Italian seasoning
2 bay leaves
turkey, turkey, turkey add as much as you like
salt and pepper about 1/4 tsp each
salt and pepper to taste
white rice for serving (I make about 3 cups in a rice cooker)
In a large frying pan heat the oil until it ripples. Begin adding the flour and whisk. Continue to stir and add the flour until all the flour is added and the color turns a copper color. Add the celery, pepper, along with the sausage and onion and heat until the veggies are softened. Add the chicken stock and continue to stir the flour with a whisk until it dissolves into the broth. Add the turkey, Cayenne, bay leaves, and hot sauce. Taste for seasoning. Set heat to low and let simmer for a hour. Remove from heat and serve over rice.
4 Qts. water
1 turkey carcass
1 turkey drumstick quarter with the thigh
3-4 carrots cut into coins
2 stalks celery
2 potatoes diced
1 can Campbell's cream of chicken soup
2 tsp salt
1/4 tsp pepper
1 Knorr concentrated soup bullion packets
Egg Dumplings
1 cup flour
3/4 tsp salt
1 1/2 tsp baking powder
1 egg
1/3 c milk
In a large stock pot boil the carcass and drum stick in the water. Add the can of cream of chicken soup and the veggies, salt, pepper, and bullion. Let boil for an hour. Remove the carcass and drum stick and let cool. When cool to the touch cut the turkey into bite sized pieces and return to the pot. Taste for salt. Bring to a boil.
Mix together the ingredients for the dumplings and drop by tablespoons into the broth. Lower heat and cover the soup for 10-12 minutes. Don't peek! After the 10 minutes check the dumplings for doneness and serve.
Thursday, November 24, 2011
Thanksgiving 2011
I made a few sides yesterday but I didn't have to start cooking until around 2 today. My hubby woke up at 3 to get the fryer and turkeys ready. I said turkeys! We got a 11 pounder and a 12 pounder. Usually we have no left overs hence the second turkey. That will be used for soups and to get us through the next few days.
Yesterday we injected the turkey with the Grand Marnier marinade and the pesto.
1 orange
1 cup sugar
1 pkg cranberries
1 cup water
Bring sugar and water to a boil. Add the juice of orange and cut in half placing one half of orange into the boiling water. Add the cranberries. Let cook for about 5 minutes on low heat. The cranberries will begin to pop. Remove from heat and cool. Stick in the fridge over night.
3 sweet potatoes
1/3 c milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 TBSP butter
1 cup marsh mellows
Microwave 3 sweet potatoes for 12-15 minutes. Be sure to poke holes in them with a fork so they do not explode. Cut the top 1/3 off the potato and scoop out the center leaving some of the flesh on the walls of the potato skin. In a medium bowl mix the inside of the potato with 1/3 c milk, 1/4 tsp nutmeg, 2 TBSP butter, 1/4 tsp salt and 1/4 tsp pepper. Top with a handfull of marshmellows. Bake at 350 for 25 minutes or until the marshmellows become crispy on top.
1/2 stick butter
1/4 c worchestchire sauce
1/2 c hot sauce
1/2 c Gran Marnier or orange flavored liqour
1 tsp pepper
1TBSP salt
1 tsp paprika
1 tsp oregeno
We also sprinkle Emerils' Essence on top of the turkey both before and after we fry it.
Heat all the ingredients on low heat and drain through a mesh strainer. Cool down for about 10 minutes and inject into turkey. Let rest over night. We put the turkeys in trash bags and then in a metal pan so it doesn't leak all over the fridge.
Pesto injected turkey
Wednesday, September 21, 2011
New Post! Lasagna Cupcakes!
I love the Foodnetwork! I was watching Aarti's Party last week and saw this most ingenious recipe for Lasagna Cupcakes. I adapted it to my needs. I am still doing WW and have about 3 weeks left before my Disney trip so there is still hope lol!
I adapted the recipe to what I had on hand. Here is how I made it:
Lasagna Cup Cakes
36 won ton wrappers
1 lb ground turkey (recipe calls for chicken sausage)
1 28oz can crushed tomatoes (mine had basil in it)
1 onion diced
4 cloves of garlic minced
1 tsp garam masala (found in international food aisle)
1 TBSP orange marmalade (called for mango chutney)
1 tsp Italian seasoning.
1 pinch ground cloves
1/2 tsp salt
3/4 cup ricotta
1/2 c mozzarella additional 1/4 c for topping
1/4 cup Parm (I used the Kraft crumbly kind)
Set oven to 375. Brown turkey and onion together. I like to salt along the way. Add the garlic when the meat is no longer pink. In the mean time add the cheese to the ricotta and give a stir. Add the garm masala and marmalade along with the crushed tomatoes. Let the flavors meld for a few minutes. Assemble the "cupcakes" in a 12 holed muffin tin. I sprayed mine for good measure with cooking spray.
Lay one of the won tons down. Then some of the sauce and meat. Lay another won ton in a different way. (I did this step to all of them: my daughter had two cheese ones) Add more sauce and a TBSP of cheese. Lay another won ton on top of that. On the 3rd or top layer add some sauce and sprinkle with mozzarella.
Bake at 375 for about 20 minutes. Let them cool for about 5 minutes. You should be able to pull them out with your fingers. Each had about 5 points per serving but are very filling.
I adapted the recipe to what I had on hand. Here is how I made it:
Lasagna Cup Cakes
36 won ton wrappers
1 lb ground turkey (recipe calls for chicken sausage)
1 28oz can crushed tomatoes (mine had basil in it)
1 onion diced
4 cloves of garlic minced
1 tsp garam masala (found in international food aisle)
1 TBSP orange marmalade (called for mango chutney)
1 tsp Italian seasoning.
1 pinch ground cloves
1/2 tsp salt
3/4 cup ricotta
1/2 c mozzarella additional 1/4 c for topping
1/4 cup Parm (I used the Kraft crumbly kind)
Set oven to 375. Brown turkey and onion together. I like to salt along the way. Add the garlic when the meat is no longer pink. In the mean time add the cheese to the ricotta and give a stir. Add the garm masala and marmalade along with the crushed tomatoes. Let the flavors meld for a few minutes. Assemble the "cupcakes" in a 12 holed muffin tin. I sprayed mine for good measure with cooking spray.
Lay one of the won tons down. Then some of the sauce and meat. Lay another won ton in a different way. (I did this step to all of them: my daughter had two cheese ones) Add more sauce and a TBSP of cheese. Lay another won ton on top of that. On the 3rd or top layer add some sauce and sprinkle with mozzarella.
Bake at 375 for about 20 minutes. Let them cool for about 5 minutes. You should be able to pull them out with your fingers. Each had about 5 points per serving but are very filling.
Monday, September 5, 2011
Crock Pot Scalloped Potatoes
It was a busy week last week. Not only did my children go back to school I also went back to work. My hours are now from 2:30PM-6PM. I have made a few crock pot meals this week which saves on time. This morning my neighbor brought me some produce. I am so thankful for her! I haven't had to go produce shopping in a few weeks.
Well here is one of my favorite recipes I made this week. It would also be good with chopped ham. Since I have a vegetarian in my house it's just easier to omit it. Also you can use any cream soup you like. I used cream of mushroom but it's really good with cream of chicken.
Crock Pot Scalloped Potatoes
1 can cream of mushroom soup
1/2 c sour cream
1 c. shredded cheese
8 medium potatoes sliced
1/2 onion diced
salt and pepper
Par boil the potatoes for 3-5 minutes. Drain the potatoes and add to the crock pot. On top add the mushroom soup, sour cream, cheese, and onion. Give a stir. Heat on high for 3 hours. season with salt and pepper. Serve with ham.
Crock Pot Scalloped Potatoes
1 can cream of mushroom soup
1/2 c sour cream
1 c. shredded cheese
8 medium potatoes sliced
1/2 onion diced
salt and pepper
Par boil the potatoes for 3-5 minutes. Drain the potatoes and add to the crock pot. On top add the mushroom soup, sour cream, cheese, and onion. Give a stir. Heat on high for 3 hours. season with salt and pepper. Serve with ham.
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