Oct 22

Pumpkin Pecan Crunch Muffins

It’s fall and time for pumpkin desserts! These muffins will wow you with flavor, and fill your house with the aroma of cinnamon, clove, and nutmeg. Quick and easy to prepare, the light and fluffy muffins have a crunchy nut topping sprinkled on top. A plate or box of these would make an amazing gift for someone on your list this holiday season! Enjoy!

Pumpkin Pecan Crunch Miffins For the Topping:
3 Tbsp. all-purpose flour
3 Tbsp. unsalted butter, melted
1/4 C. demerara sugar (raw cane sugar, also called turbinado)
1/2 C. chopped pecans
1/4 tsp. cinnamon

For the Muffins:
2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 C. granulated sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin

Preheat the oven to 350 degrees. Spray two standard muffin pans with cooking spray.

Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.

Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.

In the bowl of an electric mixer, beat the butter and sugar at low-speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Turn the speed down to low and mix in the flour until just combined.

Transfer batter to muffin pans, filling each muffin tin about 3/4 full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let the muffins cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

Oct 12

Wild Rice Salad

Wild rice is another new ingredient for me to use. It takes much longer to cook than white or brown rice and has a nutty flavor with a chewy texture. It’s full of protein, fiber and other great nutrients our bodies need. This cold salad has crunch from the nuts and celery, sweetness from the cranberries, and a zip from the dressing. I used a raspberry balsamic vinegar I already had and thought it was delicious. I also was able to whisk the dressing together in a bowl instead of using a blender. Enjoy!

Wild Rice Salad 1 C. wild rice
1/2 C. dried cranberries
1/3 C. chopped toasted pecans
1/3 C. chopped toasted unsalted cashews
1/4 C. finely chopped green onions
2 Tbsp. finely chopped celery
2 Tbsp. finely chopped red onion

Dressing:
2 Tbsp. raspberry vinegar or red wine vinegar
1 Tbsp. lemon juice
1 small garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
1/3 C. olive oil
1/2 tsp. pepper

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well. Transfer to a large bowl and cool. While the rice is cooling, mix in the dried cranberries, pecans, cashews, green onions, celery and red onion.

Mix the vinegar, lemon juice, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.

Sep 29

Greek Yogurt Caesar Dressing

Easy, delicious, and healthy. Greek yogurt replaces the egg yolk, but supplies richness and tang to the dressing. I had never purchased anchovies before and was hesitant to believe all the chefs that claim they add depth and complexity to a dish without a fishy taste. Once I realized they were an ingredient in Caesar dressing and many steak sauces I was willing to give them a try, and they were correct. This dressing comes together within minutes using a blender or a food processor and will keep in the refrigerator for up to 3 days. Enjoy!

Greek Yogurt Caesar Dressing
3/4 C. Greek yogurt
2 Tbsp. fresh lemon juice
1/4 C. grated Parmesan
5 anchovies
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 small garlic clove, chopped
1/2 tsp. dried oregano
3/4 tsp. salt
1 tsp. black pepper

Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic oregano, salt and pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.

Sep 09

Balsamic Glazed Roast Beef

This slow cooker dish will become one of your favorite ways to serve roast beef. The beef is tender and juicy, and the sweet and tangy balsamic glaze takes it to another level. The slow cooker makes this a perfect meal for those hectic weekdays, and it’s impressive enough to wow company. Serve with a fluffy bowl of mashed potatoes, rice or roasted potatoes and a salad and you have an incredible meal. Enjoy!

Balsamic Glazed Roast Beef
For the roast:
1 (3-4 pound boneless) chuck or round roast
1 C. beef broth
1 /3 C. balsamic vinegar
2 Tbsp. soy sauce
2 Tbsp. honey
1/2 tsp. red pepper flakes
4 cloves garlic, chopped
1/4 tsp. pepper

For the glaze:
1 1/2 C. cooking liquid (from the roast, strained)
2 Tbsp. cornstarch + 2 Tbsp. water
3-4 Tbsp. balsamic vinegar
1/4 C. brown sugar
1 Tbsp. soy sauce
Salt and pepper, to taste

Place roast beef in a lightly greased slow cooker. In a small bowl, combine the beef broth, balsamic vinegar, soy sauce, honey, red pepper flakes, garlic and pepper. Pour over roast beef. Cover and cook on low for 6-8 hours, or until beef is tender.

Remove roast from slow cooker and slice or shred. Cover and keep warm. Remove 1 1/2 cups of liquid from the slow cooker and pour through a mesh strainer into a medium saucepan. Stir together cornstarch and water in a small bowl. Whisk into saucepan, along with 3-4 tablespoons of balsamic vinegar, brown sugar and soy sauce. Bring to a boil, whisking constantly, until mixture thickens. Season with salt and pepper, to taste. If desired, add additional water or cooking liquids for a thinner glaze. Pour glaze over beef and serve.

Sep 01

Island Pork Tenderloin

You are going to love this pork tenderloin! The cinnamon along with the cumin and chili powder bring such amazing flavor to this pork. There is some spice from the hot sauce but not too much. This dish is quick and easy to prepare which makes it perfect for weeknights or company. Enjoy!

Island Pork Tenderloin
Spice Rub:
2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (2 1/4-2 1/2 lbs. total) trimmed
2 Tbsp. olive oil

Glaze:
3/4 C. packed brown sugar
2 Tbsp. finely chopped garlic
1 Tbsp. hot sauce

Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in a ovenproof 12-inch heavy skillet over medium-high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.

Stir the brown sugar, garlic and hot sauce in a small bowl. Pat the mixture on top of the pork. Place the skillet in the oven at 350 degrees. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.

Aug 26

Raspberry Limeade Granita

Granita is a semi-frozen dessert made from sugar, water, and various flavorings. Originally from Sicily, it is available all over Italy. I’ve never been to Italy and enjoyed granita, but I have heard you can not duplicate it, but this is quit delicious and refreshing anyway. If your granita freezes solid before you can stir it, let it stand at room temperature for 15 to 20 minutes. Shave with a fork to create crystals. Freeze until ready to serve. Enjoy!

Raspberry Limeade Granita
1 C. fresh raspberries
1/2 C. fresh lime juice
1 1/2 C. simple syrup
Chilled rum (optional)

Process first 3 ingredients and 1 cup cold water in a blender 30 seconds or until smooth. Pour into a 9×5-inch loaf pan. Freeze 4 to 5 hours or until ice crystals form, stirring every hour. If desired, top each serving with a shot of chilled rum.

Simple syrup:

Bring 1 cup water and 1 cup sugar to a boil in a small saucepan over medium heat, stirring occasionally. Boil 1 minute or until sugar dissolves. Remove from heat, and cool 30 minutes. Refrigerate in an airtight container up to 2 weeks.

Aug 02

Almond Joy Cheesecake

This cheesecake is amazing! Creamy coconut filling with a chocolate coconut crust topped with whipped topping and hot fudge. If you don’t make your own whipped topping you are really missing out. It is so simple and takes your deserts to a whole new level. Sliced almonds would also be a perfect topper. Enjoy!

Almond Joy Cheesecake
1-1/2 C. chocolate graham crackers
4 Tbsp. brown sugar
1/2 C. shredded coconut
5 Tbsp. butter, melted
3 8-oz. pkg. cream cheese, softened
1 C. powdered sugar
1 tsp. vanilla extract
2 tsp. coconut extract
1 Tbsp. cornstarch
dash of salt
7-oz. sweetened condensed milk
3 eggs
1/2 C. shredded coconut
hot fudge sauce
freshly whipped cream

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan with aluminum foil.

In a food processor, process graham crackers until they are fine crumbs. Add the brown sugar and coconut. Process until combined and the coconut is fine. With processor running slowly drizzle melted butter in. Press in the bottom of the springform pan and bake for 10 minutes. Set aside while you make the filling and lower the oven temperature to 325 degrees.

Meanwhile, beat the cream cheese, powdered sugar, cornstarch, salt, and coconut and vanilla extract together until combined. Gradually add the sweetened condensed milk and eggs while still mixing.

Pulse the additional coconut in a food processor until fine. Add to cream cheese mixture and stir to combine.

Pour cream cheese mixture into crust and spread to the edges. Set the springform pan inside a larger pan. Add boiling water to the larger pan coming about 1/4 way up the springform pan.

Bake for about 55-60 minutes, it will be a little jiggly. Open oven door and let cool in the oven for about an hour. Then let sit on the counter top for a few hours. Then refrigerate for several hours before serving. Serve with plenty of fudge sauce and whipped cream.

Serves: 12
Taken from food blog: Little Dairy on the Prairie

Jul 27

Philly Cheesesteak Stuffed Peppers

If you like Philly Cheesesteak, but you don’t want all the bread that comes with one, here is your answer. These stuffed peppers are delicious and satisfying. The recipe I followed called for sliced roast beef from the deli. I wanted to take it up a notch and used a small piece of tenderloin. If you have left over roast beef that would work also. Enjoy!

Philly Cheesesteak Stuffed Peppers 1/2 lb. steak of choice, sliced thinly
8 slices provolone or pepper jack cheese
2 bell peppers, any color
1 medium onion, sliced
6-oz. Baby Bella mushrooms, sliced
1-1/2 Tbsp. butter
1-1/2 Tbsp. olive oil
1 Tbsp. garlic, minced
Salt and Pepper to taste

Preheat oven to 350 degrees. Slice the peppers in half lengthwise and remove the ribs and seeds. Place peppers, cut side up, in a baking dish and bake for 15 minutes.

Meanwhile, add butter, olive oil, steak, mushrooms, onions, garlic and salt and pepper to a large saute pan and cook over medium heat. Saute until tender.

Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.

Increase the oven temperature to 400 degrees. Bake peppers for 15-20 minutes until the cheese on top is golden brown.

Jul 15

Classic Vinaigrette

This vinaigrette is simple, fresh, and delicious. It is a basic vinaigrette that can be prepared according to your family’s taste by using a different vinegar, adding garlic, or a different kind of mustard. I love how simple a vinaigrette or salad dressing is to prepare with the items I already have in my pantry. Enjoy!

Classic Vinaigrette
1-1/2 Tbsp. red wine vinegar
1 Tbsp. chopped shallots
1/4 tsp salt
1 Tbsp. Dijon mustard
1/8 tsp. pepper
3 Tbsp. extra-virgin olive oil

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Yields: 6 tablespoons

Jul 09

Broccoli Salad

Here is an alternative to the mayonnaise rendition of broccoli salad. This one comes from Jamie Deen, Paula’s son. When I first made this my husband and I thought it was too dry so I now double the dressing. I found this salad to be better the day you prepare it. Also, make sure to cut the broccoli into bite size florets. Enjoy!

Broccoli Salad
4 slices of cooked bacon, crumbled
Kosher salt
1-lb broccoli crowns, cut into
florets (3 crowns)
1 quart grape or cherry tomatoes
1/2 C. roughly chopped roasted almonds
1/2 C. Crasins
1/2 C. edamame
2 tsp. Dijon mustard
2 tsp. red wine vinegar
1/4 C extra-virgin olive oil
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to boil. Add the broccoli florets and boil until bright green, 1 to 2 minutes. Add to a large bowl of ice water to stop the cooking, or add to a colander in the sink and run with cold water. Drain well and place in a large bowl.

Add the tomatoes, almonds, Crasins, and edamame to the bowl with the broccoli and toss.

Whisk together the mustard, vinegar and olive oil. Add the bacon and the dressing to the salad and toss.