August 2011

Fresh Corn Chowder with Barbecue Shrimp.

August 31, 2011 · 123 comments

I’m not a super creative person.

I believe that I swung on a few branches of the creativity tree but then lost my balance, bumped my head, and fell managing to miss every branch on the way down. My parents probably figured this out when I demanded on being Jem for the 6th Halloween in a row, but whatever… I liked sparkly pink wigs.

 

And you might not believe me, but it’s true.

I’d love to tell you that many of my culinary creations are the result of some seriously innovative brainstorming, buuuut…. they aren’t. They are often a consequence of determining what I haven’t made yet, what ingredients I can throw together that won’t bore me to tears, what I can make to avoid something too vegetabley and what isn’t utterly disgusting when combined. Because sometimes sour cream, mango and bacon just isn’t a good idea.

And there are other things too.

I lack all fashion sense. For real. I love clothes and you surely know my stance on shoes, but I can’t put something trendily cute together to save my soul. Just give me black.

 

I’m terribly bad at decorating too. I blame it on my annoyingly naive expensive taste, but I just don’t know what looks good together. Any time I attempt creative decor, our home looks like it is an art project completed by the preschool down the street.

 

And! We all know I don’t do crafts. No.freaking.way.

The only time I ever feel that stroke of genius is when I dip a spoon in a jar of peanut butter and smother it with chocolate chips.

So when I’m lacking ideas for dinner I’ll usually ask my mom for suggestions. She only makes a few of the same meals over and over again but she has quite an arsenal of recipes. Not only are her cupboards and drawers nearly busting open with boxes and bags filled with aloha cakes and steak marinades, but she is a serial newspaper clipper. After spending a portion of her morning reading the obituaries [fascinating... I hope I don't inherit this trait from Mother Lovett] and doing the jumble, she cuts out all sorts of delicious looking things to add to her endless stacks that I totally steal. Which, thank goodness I do steal… or else my dad would be forced to take the bridge and you’d only see her, my brothers and me on Hoarders.

When she mentioned this corn chowder a few weeks ago, I stubbornly decided that it just didn’t sound good to me and there was nooo way I was making it. I brushed it off like the incredibly gross thousand-leg creeper centipede that I found CRAWLING UP MY LEG YESTERDAY (I know!!) and banned it to the I-will-never-ever-make-you-pile while eyeing up a sangria ingredients list. Priorities people.

 

But then the weirdest thing happened. I started craving this corn chowder. This dumb corn chowder that I had never even heard of and had no desire to make. It was all I could think about and kept me up until the wee hours of the morning this past weekend (well, maybe the Kardashians had something to do with that – are they ever not on TV?) and caused me to drink a giant coffee milkshake for breakfast the next day so I wouldn’t have to hold my eyes open with toothpicks.

Why are moms always right?

Fresh Corn Chowder with Bacon + Barbecue Shrimp

adapted from Pittsburgh Post-Gazette

serves 4-6

4 slices of bacon

1 small onion, diced

1/2 red pepper, diced

2 cloves of garlic, minced

2 teaspoons flour

1 cup of diced potatoes (2 yukon gold potatoes worked)

4 cups of fresh corn cut off the cob (this took 7 medium cobs for me)

2 cups of chicken stock

2 1/2 cups milk

1/4 cup cream or half and half

1/2 pound of raw peeled and deveined shrimp

1/3 cup barbecue sauce

salt & pepper

Heat a large pot over medium heat. Once hot, add the bacon slices and cook until crispy and golden brown. Remove bacon and let drain on a paper towel. Add onions and peppers to the pot with a sprinkle of salt and pepper and cook for 5 minutes, stirring occasionally. Add garlic and cook for an additional minute. Whisk in the flour, cooking for 1-2 minutes or until flour becomes golden in color and smells a bit nutty. Add chicken stock, potatoes, and corn. Bring to a boil then reduce to a simmer and cook for 10-15 minutes.

While soup is simmering (or before or after or whenever is convenient for you), heat your grill on the highest setting. Season shrimp with salt and pepper, brush with a thin layer or barbecue sauce, then cook for 2-3 minutes per side. Remove from grill and toss with remaining barbecue sauce.

Once soup has slightly thickened and the potatoes have started to break down, stir in milk and cream. Add 1/4 teaspoon of pepper, then season according to your tastes. Serve in bowls topped with the crumbled bacon and shrimp. Store leftovers in the fridge for up to one week.

For my next bowl, I’m just going to use the ladle as my spoon. This was irresistible.

{ 123 comments }

Tuesday Things.

August 30, 2011 · 66 comments

1. I definitely still make up dances in my head to popular songs (like this one)… and I want to teach people my dances. Like we’re 8 years old again. I figured it was time to come clean.

 

2. The new cast of Dancing with the Starts makes me want to bash my head against a wall. Really because I just want to see George Clooney shake his hips. IS THAT TOO MUCH TO ASK?! Except I’m sort of giddy that Kristen Cavallari is on because the only thing better than The Hills is reruns of Laguna Beach.

 

3. My mom made this decadent cinnamon roll cake over the weekend with the creamiest frosting ever. Even after it overflowed in her oven it still tasted like heaven. I know you want the recipe, but it’s totally from a box. Mmmm. It’s taken all my restraint to not go over there and smash my face directly into it.

 

4. I didn’t watch the VMAs in real time since I’m a Sunday night HBO slave, but as I started to watch the replay afterwards, I saw some guy singing and grooving and stuff at the beginning… and all I could think was… why don’t I know who this is? Am I that out of touch with my generation? I’ve seriously never heard anything about this guy and he is opening the VMAs? How do I not recognize this guy? I think this song should probably be on my iPod for the elliptical. Man I really am a dork. Who IS this?

 

5. I’m not even joking about the above. And what’s worse is that I didn’t even figure it out until noon yesterday.

 

6. Token Bella shot.

Still completely edible.

{ 66 comments }

Apple Pie Breakfast Cakes.

August 30, 2011 · 140 comments

Maybe I should just start a blog about breakfast?

I seem to kindasortamaybe love it.

Which is really odd, because my day to day breakfasts aren’t anything to write home about. Obviously. Since I’m already home.

But I often just throw four or five random ingredients together because all I’m thinking is “omg, I’m so hungry and just need food in my face right this very instant.” I’m definitely not the person that needs to make their breakfast look like a princess puked on it [oh, except these] because seriously? I’ve just gone at least eight hours without food. Give it up. But I guess breakfast is really a thing now, huh?

I totally love dinner too. Actually dinner is my favorite. So bonus points whenever you have breakfast for dinner.

But obviously I’m forgetting about dessert. Rats.

I’m just gonna shut my piehole because I think the only point here is that food is my favorite. Plain and simple. All foods. Except green things. With exceptions for avocados and m&m’s. Skittles too.

And this other weird thing? I really like when my food [such as breakfast] tastes like other things [let's just say... PIE]. Especially served in tiny little ramekins individually portioned for the control freak in you. Plus, you eat your one little serving and then boom! You’re pleasantly full and all set for the morning. Unless you eat another one.

 

Turns out breakfast cakes aren’t safe when left all alone. Who knew?

Apple Pie Breakfast Cakes

serves 2

adapted from blueberry breakfast cakes

1/4 cup butter

1/4 cup brown sugar

1 egg

2 teaspoons vanilla extract

1/3 cup plain Greek yogurt

1/3 cup whole wheat pastry flour

1/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

a pinch each of nutmeg, ground ginger, & ground cardamom

1 medium apple, peeled and diced into cubes

Preheat oven to 350 degrees F.

Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in apple chunks.

Spray 2 ramekins {I used the 6 ounce, 3 1/2 inch} with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean.

For the brown sugar topping, I simply combined 1/2 tablespoon flour, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, a pinch of salt and 2 teaspoons of melted butter and then crumbled it over top before baking. For an optional glaze on top, combine 3-4 tablespoons of powdered sugar and a drop or two of milk (literally a drop) and whisk until a glaze forms.

P.S. I hear these make a tasty dessert too. I’d rather eat my dessert for breakfast.

{ 140 comments }

Pizza Swirl Bread.

Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1 tablespoons italian seasoning 1. In a small saucepan, combine milk and 2 tablespoons butter over low heat. Heat until bubbles appear on the sides then turn off heat and set aside. 2. Measure out 1/4 cup of warm water and combine it with yeast and sugar. Let sit for 5-10 minutes, until foamy. Optional: while yeast is is dissolving, stick pepperoni in the microwave on a paper towel lined plate for 30-40 seconds to remove a bit of grease. Lightly butter an 81/2 x 4 x 2 loaf pan. 3. Gently whisk the egg with the milk/butter mixture. In the bowl of an electric mixer (using dough hook attachment), combined flour and salt and lightly mix to combine. With the mixer on low speed, add in milk/butter [...]

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Sunday Morning.

Do it. [1. 2. 3. 4. 5. ]

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Crispy Shrimp Sandwiches.

Crispy Shrimp Sandwiches makes 4 sandwiches & is easily multiplied/halved 1 pound of peeled and deveined raw shrimp 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 3 slices bacon 1/2 avocado, chopped lettuce for garnish (I used butter lettuce) 4 sandwich rolls/breads/buns of choice, preferably toasted Combine flour, paprika, garlic and chili powder in a large bowl and mix. Set aside. Heat a large skillet over medium-high heat. Once hot, add bacon and cook until fat is rendered and bacon is golden and crispy. Remove and let drain on a paper towel. Do not turn off heat. Quickly salt and pepper the shrimp, the toss in the flour mixture (I actually “tossed” mine and this went much quicker and just as successful as dredging it). Working in batches, add shrimp to the skillet and cook until golden on each side, about 2-3 minutes per side. Remove and let drain on a paper towel. Combine shrimp, avocado and crumble the bacon into a bowl and lightly mix to create a sticky “salad” of sorts. Spread bread of your choice with parmesan mayo, garnish with lettuce, then stack on [...]

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Why So Serious?

[Courtesy of my best friend's baby, with whom I spent the day with yesterday. Which really just means I spent the day trying not to eat up his fat, rolly thighs, rubber band wrists and puffy cheeks. He makes the best faces ever.]

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Chewy Chocolate Chunk Marshmallow Cookie Bars.

Chewy Chocolate Chunk Marshmallow Cookie Bars [adapted from the giant rainbow [+cook's illustrated, I think] cookies] makes one 9 x 13 pan 2 cups of all-purpose flour 1/2 teaspoons baking soda 1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 cup chocolate chunks 3/4 cup marshmallow fluff 1/2 cup crisped rice cereal Preheat oven to 350 degrees F. Butter and flour a 9 x 13 over-safe baking dish. Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are mixed. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in chocolate chunks. Gently fold in marshmallow fluff until you have a thick “ribbon” throughout the dough. Finally, fold in rice cereal. Press dough in the baking dish evenly. Bake for 30-35 middles, or until edges are golden and middle is just a little jiggly. I covered my dish with foil about [...]

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Look What I Found!

It FINALLY popped up in my Trader Joe’s. Now what the heck should I do with it? [P.S. I'm not holding out on you by hoarding my TJ purchases. I only got boring stuff, like hamburger buns and apples. Oh, and THAT ABOVE!!]  

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Grilled Corn, Peach and Basil Salsa.

Grilled Corn, Peach and Basil Salsa makes about 3 cups 4 ears grilled corn, cut off the cob 2 large peaches, chopped 1 large tomato, chopped 1/4 red onion, chopped 6 large basil leaves, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper a few fresh squeezes of lemon juice Combine all ingredients together and toss. Season with the salt and pepper, then mix again. I find the salsa is best one it’s sat together for 2-4 hours. Refrigerate leftovers for up to one week.

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