Wednesday, June 7, 2017

The Best Strawberry Shortcake

This is just soooo good when you've got fresh picked strawberries from the strawberry stand!!


Homemade Strawberry Shortcake

Ingredients:
For the Strawberries
2-­3 cups quartered strawberries (about 1 1/2 pounds)
2 tablespoons sugar

For the Biscuits
 2 1/2 cups all purpose flour
1/4 cup sugar
 1 tablespoon baking powder
 1/4 teaspoon salt
3/4 cup buttermilk*
1/2 cup butter
 1 egg
coarse sparkling sugar

For the Cream
1 cup heavy cream
 1/4 cup sugar
 1 teaspoon vanilla extract or vanilla bean paste

Directions:
 For the Strawberries 1. Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.
 For the Biscuits
1. Preheat the oven to 425 degrees.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt. 3. Place 3/4 cup buttermilk into the freezer for 10 minutes so that it is very cold but not frozen. Melt the butter allow it to cool slightly. Then add the butter to the buttermilk and stir so you have tiny clumps of butter in the buttermilk. 4. Add the buttermilk, butter clumps and egg to the dry ingredients and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands. 5. Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will give your biscuits layers and help them rise up to be nice and fluffy. 6. Cut the biscuits out with a 2 1/2 inch round cutter and place them on a baking sheet. Sprinkle  the top generously with sparkling sugar. I also baked this in one large round, sliced in pie wedges before cooking.
Bake for 11-14 minutes, or until the tops are just golden brown. While the biscuits are baking, you can make the whipped cream.
For the Cream 1. In the bowl of an electric mixer, combine heavy cream, sugar and vanilla and whip on low speed for 1­2 minutes. Then increase the speed and whip until soft peaks form. Do not over mix you will have butter!


Roasted Brussel Sprouts

There is a new restaurant in Lodi-Fenix-and everything I've eaten there I want to try and make at home. Delicious, fresh and unique. These roasted brussel sprouts turned out pretty good if I do say so myself!

roast brussel sprouts that have been seasoned with salt and pepper and tossed with olive oil until crispy and brown;
Make brown rice/quinoa blend (or use the pre-made package from Costco!)

Toss together with this dressing:
sauted chopped shallots
3 T honey
1 T. cider vinegar
1/2 tsp dijon mustard
dash cayenne pepper

Top with grated asaigo or another favorite cheese!

Monday, March 6, 2017

Lemon Chicken Orzo Soup


LEMON CHICKEN ORZO SOUP

YIELD: 6 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

Chockfull of hearty veggies and tender chicken in a refreshing lemony broth – it’s pure comfort in a bowl!
INGREDIENTS:
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
2 cups chopped fresh spinach
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice, spinach and parsley; season with salt and pepper, to taste.
4. Serve immediately.

Sunday, March 5, 2017

Koren Beef Lettuce Wraps


KOREAN BEEF LETTUCE WRAPS
YIELD: 8 SERVINGS

PREP TIME: 1 HOUR 15 MINUTES

COOK TIME: 10 MINUTES
TOTAL TIME: 1 HOUR 25 MINUTES

(another method-I cooked the beef with the garlic in the crockpot all day and then added the other ingredients right before serving-it worked great!!)

INGREDIENTS:
·       1/2 cup reduced sodium soy sauce
·       1/4 cup brown sugar, packed
·       1/4 cup chopped green onions
·       4 cloves garlic, minced

·      
2 tablespoons sesame oil
·       2 tablespoons freshly grated ginger
·       1 1/2 pounds hanger steak, cut into 1-inch pieces
·       1 cup white rice
·       1 head butter lettuce
·       1/2 teaspoons sesame seeds
DIRECTIONS:
1.     In a medium bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, and ginger. Reserve 1/4 cup and set aside.
2.     In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the steak from the marinade.
3.     In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
4.     Preheat grill to medium high heat. Add steak to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 1-2 minutes on each side.

5.     To serve, spoon rice into the center of a lettuce leaf, taco-style; top with steak, garnished with sesame seeds, if desired.

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