Pita Bread

I love pita bread, plain and simple fact. But today I was craving some of the hummus we have leftover from a BBQ, but we didn't have any pita. So I decided I'd try my hand at making it from scratch, how hard could it be? As it turns out, not that hard. I got this really basic recipe from the How to Cook Everything cookbook, and it's delicious. It's super simple, and the ingredients are very staples in most households. The only downside is it's made in a food processor, which I know some people don't have.

Pita Bread

Ingredients:

3 cups all purpose or bread flour, plus more as needed

3 tbs extra virgin olive oil (yes it does need to be extra virgin)

2 tsp instant yeast

2 tsp coarse kosher or sea salt

1/2 tsp sugar

Directions:

• Combine flour, olive oil, yeast, and sugar in food processor, turn on processor and add one cup of water through feed tube
• Process for approx 30 seconds, add more water, a little at a time, until a ball is formed and slightly sticky to touch (if dry add about 1-2tbs water and process for another 10 seconds, if too wet add flour tbs at a time)
• Cover processor with plastic wrap (blade removed) and allow to sit 1-2 hours (can rise in fridge for 6-8 hours)(once the dough has risen you can wrap tightly in plastic wrap and freeze for up to a month)
• When dough is ready form into a ball and cut into 6 or more pieces, roll each piece into a round ball
• Place on a slightly floured surface, cover with plastic wrap or a towel and allow to rest 20 mins
• Roll each ball out to less than 1/4 inch thickness
• Once each is rolled, place on a floured surface and keep covered
• When all are rolled out heat oven to 350F, dough should be allowed to sit for 20 mins
• If you have a pizza stone place it on a rack low in the oven, place discs directly onto stone without crowding. If you don't have a pizza stone place on a lightly greased cookie sheet (2 at a time) on a rack in the middle of the oven.
• Cook for approx 5-6 mins (no less than 5, no more than 10)
• Enjoy warm, or cool and store in wax paper and plastic bags

Cinnamon Vanilla Pancakes

I love breakfast food. I could eat it any time of day, from breakfast time to 12 at night. So, as you can imagine, I'm always looking for new good and simple recipes. I found this one on the Taste of Home website, it's delicious but I modified it a bit to make the cinnamon and vanilla flavors a little more bold. It's actually one of the best pancake recipes I've come across in a long time. I think these are so good that they don't even need butter or syrup

Cinnamon Vanilla Pancakes

(makes 4-5 medium cakes)

Ingredients:

1/2c + 2tbs flour

2tbs sugar

1tsp baking powder

1/2 rounded tsp cinnamon

1/4tsp salt

1egg

1/2c milk

1tbs veg. oil

1tsp vanilla

Directions:

• Combine dry ingredients
• Whisk together wet ingredients
• Add wet to dry and mix until just combined
• Measure 1/4c of batter per cake and cook on medium approx 2 mins per side

They may not look like much, but they're amazing!

Chicken Nuggets

This is a recipe off a show on Chi's favorite channel, Sprout. Let me just say Chi loves her some chicken nuggets, and she's not a fan of veggies so this recipe is perfect.

Chicken Nuggets

Ingredients:
2 cups roughly chopped chicken (boneless)
1 small sweet potato, peeled and cooked
1 1/2 tbs mayonnaise
1 tsp powdered chicken stock (I use the seasoning from a things of chicken top ramen)
1/4 cup chives, chopped
1 egg, beaten
breadcrumbs

Directions:

• Line a large oven tray with parchment paper.
• Put chicken, sweet potato, mayonnaise, powdered chicken stock, egg, and chives in a food processor.
• Pulse until combined.
• Put breadcrumbs in a bowl. Drop heaped tablespoon of mixture into breadcrumbs and roll into balls or small patties.
• Place on a prepared oven tray
• Bake at 350F for 30 minutes or until cooked through

Marinated Asparagus

I have only recently discovered that I like asparagus. Maybe it's the way I prepare it, or maybe I'm turning into some kind of adult, who knows. But this is a delicious way to make them. Even Chi ate one!

 

Marinated Asparagus

 

Ingredients:
1 bunch asparagus
1 shallot chopped
4 garlic cloves, chopped
1/4c olive oil
1/4c balsamic vinegar
1tsp pepper
1tsp salt

 

Directions:

• Place all ingredients in a large Ziploc baggie and marinate in the fridge for at least an hour
• Pour all contents onto a roasting dish, arranging the asparagus in one layer(something with sides)
• Roast in the oven at 450f for 10-15 minutes, turning half way through
• They're done when a forks pierces them easily, and are bright green

Gma's Casserole

This isn't actually called Gma's casserole, but the name of it's kida racist so I renamed it. My great Gma originally found this recipe in a magezine, way back in the day, and she then gave it to my Gma.When I moved to California I went through her cookbook and copied down all the recipes I liked. This recipe was a hit with Chase the first time I made it, and I now at least once every 2 weeks. It may sound a little strange, but it's actually quite delicious, and is better the second day making GREAT leftovers. It's also arecipe hat can be made with leftovers. It's pretty cheap, I always have the ingredients on hand.

Gma's Casserole



Feeds 4+

Ingredients:
1/2-1# gr beef
1 onion, chopped
3/4# chopped bacon
1 package prepared mac n cheese
2c spaghetti sauce (I usually use leftovers)
2c cold, cooked rice (I usually use leftovers)

Directions:
Preheat oven to 325F
Cook bacon until crispy in a large skillet
Add beef and cook; drain
Add onion, saute until soft
Add rest of ingredients, and combine
Bake in a large baking dish for 30 minutes

Jambalaya

This recipe is a delicious recipe I discovered on another food blog and is actually the reason I bought my cast iron Dutch oven. I got a carving for Jambalaya after listening to The Princess and the Frog a million times. This recipe is delicious. I know it doesn't have shrimp in it like a lot of people like, I'm not a big seafood eater, but it's good all the same.

Jambalaya

Feeds 4+

Ingredients:
1/4c veggie oil
1 1/2c onion, large dice
1/4c green bell pepper, large dice
1/4c red bell pepper, large dice
5/8 tsp cayenne, divided
1/2# andouille, cut into 1/4" slices
3/4# chicken, cut into 1" cubes
2 bay leaves
1 1/2c uncooked white rice
14oz can diced tomatoes with juice
2c water or stock
1/2c green onion, chopped
2-3 cloves garlic, minced

Directions:

• Heat oil in large cast iron DO over medium
• Add onions, bell peppers, 1 tsp salt and 1/2 t cayenne
• Stirring often, brown veggies for about 20 mins, or until well caramelized
• Scrape bottom and sides to loosen any browned bits
• Add sausage and cook, stirring often for 10-15 minutes, scraping bottom and sides
• Season chicken with 1/2 tsp salt and 1/8 tsp cayenne, add chicken and bay to pot
• Brown chicken for 8-10 minutes, scrapping bottom and sides
• Add rice and garlic cook, stirring frequently, 2-3 minutes
• Add water/stock and tomatoes, stir to combine and cover
• Cook over medium 30-35 minutes, without stirring, or until rice is cooked and liquid is absorbed
• Remove from heat, let stand covered 2-3 mins
• Remove bay, stir in green onion and serve

Pink Vegas

As most of you know, we just recently went to Vegas for the first time. This drink is inspired by a delicious drink I had in one of those huge plastic tube type things. Chase actually stumbled upon this mixture by accident, and when we realized it tasted exactly like the pink concoction I had in Vegas we dubbed it:

Pink Vegas

Ingredients:
1 oz coconut rum

1 oz tequila (use .5 oz of each silver and gold if available)

.5 oz spiced rum

.5 oz triple sec

.5 melon liqueur

.5 oz vodka

1 oz pina colada mix

1 oz strawberry daiquiri mix

3-4 oz pomegranate margarita mix

What can I say? We've established a quit extensive liquor cabinet

Directions:

• Tall glass full of ice
• Combine ingredients in shaker with ice
• Shake and strain into glass
• Garnish with a strawberry if desired

Delicious!

Mrs. Weasley's Meat Pies

This is another delicious recipe that I made for the Harry Potter party we had awhile back. They were amazing. I got this recipe out of "The Unofficial Harry Potter Cookbook" It references the scene where Harry receives food from all his friends because Petunia has put the house on Dudley's diet, and Mrs. Weasley sends these pies. They are a little time intensive, but they are worth the effort.They can also be reheated in the oven at 350 for about 5 minutes. This recipe calls for homemade pie crust, but you could also buy pre-made. The crust recipe does call for a food processor...

Mrs. Weasley's Meat Pies

Ingredients:

Pie Crust

2 1/2c all-purpose flour

1tsp salt

1 stick (8tbs) cold butter, cut into pieces

1/2c (8tbs) vegetable shortening, chilled and cut into pieces

1/2 to 3/4c cold water

Filling

3tbs vegetable oil

8oz chuck steak, trimmed and cut into 1/4" dice

1 medium onion, finely chopped

4-5oz mushrooms, chopped

1tbs all-purpose flour

1c chicken stock

1/8tsp ground thyme

1tbs tomato paste

salt and pepper

1 egg beaten with 1tbs water

Directions:

Pie Crust

• Place flour and salt in food processor, pulse to combine
• Scatter pieces of butter and shortening over flour mixture, pulse until mixture resembles coarse yellow meal and no white remains. About 15 pulses.
• Transfer to large bowl, sprinkle 1/2c water over mixture and toss until dough stick together. Add more water 1tbs at a time if dough is dry (better too wet than too dry).
• Divide into 2 disks, wrap in plastic wrap and chill from 2hrs-3days

Filling

• Heat 1tbs of oil in a large skillet (not non-stick if possible). Add beef in two batches and sear on high heat until crusty on all sides. Transfer each batch to a plate and set aside.
• Add remaining oil and heat on medium, add onions and mushrooms and cook until well browned.
• Add flour and mix until combined
• Add chicken broth and mix until combined
• Return beef, add thyme, tomato paste, salt and pepper
• Simmer for 2 hrs
• Transfer to a bowl and cool to room temp.

Construction

• Preheat oven to 425
• Remove chilled dough from fridge. On a generously floured surface roll out one disk very thin, cut 4.5" circles, should make approx. six
• Fit the circles into a muffin pan, fill generously with beef filling
• Roll out second disk. Cut out six 3.5" circles. You may have enough to make another 4.5" and 3.5" set.
• Brush rims with water, lay circles over filling, and press with your fingers to seal
• Brush the tops with beaten egg
• Cut slits in the top of each pie
• Bake for 10 mins, then reduce the heat to 350 and bake for an additional 20 minutes, until golden brown.

YUM!

Butterbeer

We recently had a Harry Potter themed party to celebrate and watch Harry Potter and the Deathly Hallows Part 1, we made an array of Harry Potter food and beverages. Including Butterbeer. As a die heard Harry Potter fan, I have always wanted to try this. I don't know if this is anything like it really would be at the Three Broomsticks (and no I'm not talking about the one at Universal Studios Orlando), but it was delicious. It's extremely rich, so make sure you drink it nice and cold. I would stay away from chilled glasses however, it makes the caramel sauce harden which in tum makes it hard to combine, just make sure your cream soda is cold and the sauce has truly cooled to room temp. To make this non-alcoholic simply leave out the butterscotch schnapps.

Butterbeer

Ingredients:
1 cup brown sugar

2 tbs water

6 tbs butter
1/2 tsp salt
1/2 tsp cider vinegar
1/4 c heavy  cream
butterscotch schnapps
cream soda

Directions:

• In a small saucepan over medium, combine the brown sugar and water
• Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. 
• Stir in the butter, salt, vinegar and heavy cream(you're basically creating a carmel sauce). Set aside to cool to room temperature.
• Once cool place 1/8c of cooled caramel sauce in a large glass (12-16oz), add 1/4c cream soda and stir to combine.
• Add 2 shots of butterscotch schnapps and fill glass to the top with more cream soda (pour slowly, this drink creates quite a head)

This isn't the best picture, our camera was out of commission at the time and Jess's camera had dead batteries...

Chicken tortilla soup

This is a great recipe for chicken tortilla soup. It's one I found online and accidentally tweaked a little. It originally called for 4 cups of stock and 4 cups of water, but being distracted by the kids made me forget the water. Luckily it turned out delicious, a little thicker than it probably would have been, somewhere between a soup and a stew (a stewp as Rachel Ray would call it). So if you feel lkei making it thinner and more soup like just add 4 cups hot water.

Chicken Tortilla Soup

Ingredients:
2 Boneless, Skinless Chicken Breasts
2 tbs Olive Oil, divided
2 tsp Cumin
2 tsp Chili Powder
1 tsp garlic salt
1 cup onion, diced
1/2 cup mixed bell pepper, diced
4 cloves garlic, minced
1 can (10oz) diced tomatoes and chilies (eg Rotel)
4 cups chicken stock (to make your own see my Homemade Chicken stock recipe)
3 tbs tomato paste
2 cans (15oz) black beans with liquid (or if you are using non-canned beans 2 cups)
1 1/2 tbs cornmeal
1/4 cup chopped cilantro
2 whole corn tortillas cut into uniform squares

Optional Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro

Directions:

• Preheat oven to 375 degrees
• Combine cumin, chili powder, and garlic salt 
• Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides
• Set aside the rest of the spice mix
• Place chicken breasts on a baking sheet
• Bake for 25 minutes, or until chicken is done
• Use two forks to shred chicken, set aside.
• Heat 1 tablespoon olive oil in a dutch oven or soup pot over medium high heat 
• Add onions, peppers, and minced garlic saute for about 1 minute, add rest of spice mix and stir
• Stir in shredded chicken
• Add tomatoes, chicken stock, tomato paste, and black beans (if adding water, do it at this point as well)
• Bring to a boil, then reduce heat to a simmer.
• Simmer uncovered for 45 minutes
• Mix cornmeal with a small amount of water, add to soup, and simmer for an additional 30 minutes.
• Add cilantro, and check seasonings (add more chili powder if it needs more spice)
• Turn off heat and allow to sit for 15 to 20 minutes before serving.
• Place tortilla squares in the bottom of each bowl and ladle soup over the top. Allow to sit for approx 5 minutes
• Top with desired garnishes and enjoy

Sausage and Lentil Soup

This is another great soup recipe. It's quick, easy, and my picky eater loves it. It also happens to be another good one for using WIC beans (well lentils, but you know what I mean).

Sausage and Lentil Soup



Ingredients:

1 tbs olive oil

1/2 lb sausage (I use mild Italian sausages. I remove the casing and crumble it in)

1/2 onion, chopped

1 stalk celery, chopped

1 large carrot, chopped

2-4 cloves garlic, minced

1/2 tbs oregano

1/2 tbs marjoram

1/2 tbs paprika

1/2 tbs basil

1 tsp sage

1/2 tsp rosemary

cayenne to taste (optional, I used just a dash)

1-2 bay leaves

3/4c lentils, washed and picked over

4 1/2c chicken, beef or vegetable stock (to make your own, refer to my Homemade stock recipe)

Salt

Pepper

Directions:

• Place olive oil in a large deep pot or dutch oven and heat over medium high
• Add sausage and brown, breaking up large pieces. Sprinkle with salt and pepper.
• Stir in the onion and saute until soft, approx 1-2 minutes
• Add carrot and celery, saute until brightly colored, approx 2 minutes
• Add garlic, spices, and bay leaves, cook while stirring about 1 minute
• Measure in the lentils, stirring once or twice to coat. Pour in stock
• Bring to a boil then turn the heat down to low and simmer 30 minutes
• Taste and adjust seasoning. Add more stock if the soup is too thick
• Dish up and enjoy

During the cooking process, before it has cooked for 30 minutes

The delicious final product

Homemade Chicken Stock

This is a recipe that you can add basically anything to and have it turn out alright. There are two variations in the How to Cook Everything cookbook, and I'll give you both. Making your own stock is easy, and it tastes better than the store stuff. Plus you control the salt level, which is always a good thing. Stock is a fun thing to mess with. Try adding different types of fresh herbs, we always a some garlic (don't bother to peel, simply smash and toss in), I like to add a can of diced tomatoes or a tablespoon or so of tomato paste sometimes to give it a richer flavor and a darker color. Basically be creative and have fun with it.

Basic Chicken Stock

Ingredients:

One 3-4 lb chicken

1 large onion, roughly chopped (don't bother to peel)

1 celery stalk, roughly chopped

1 large carrot, roughly chopped

1 bay leaf

Several sprigs parsley

Salt and pepper

Directions:

• Cut chicken if you like, it will speed cooking
• Combine all ingredients in a large stock pot with 14 cups water (I don't actually measure the water out,  just put in enough to cover everything) and turn heat to high
• Bring just to a boil, then lower heat so mixture sends up a few bubbles at a time
• Cook, skimming any foam that accumulates, until chicken is done, approx 30-60 minutes
• Cool slightly, sprinkle with salt and pepper, then strain, pressing on the meat and veggies to extract more juice
• Remove chicken from everything else and use in another recipe if desired; discard remaining solids
• Use the stock immediately or refrigerate (skim off any hardened fat from the surface) and use within 3 days or freeze for up to 3 months

For a full-flavored chicken, turkey, or duck stock:

Turkey or duck can be substituted for some or all of the chicken: Substitute 3-4 pounds chicken parts, preferably wings, thighs, and legs. Cook for at least 1 hour but no more than 2. Discard all solids.

It doesn't look great, but it's worth it.

Smoky Black Bean and Beer Soup

This is a soup we've been wanting to try for a while, and finally got around to it this week. It was worth the wait. It's a fairly simple soup, with few ingredient, but it's delicious. We have tons of dried beans from WIC so we're always looking for ways to prepare them, which usually means soups. This is a great one to try.We used our Dutch Oven for this and it gave it a great flavor. We got this recipe from the How to Cook Everything cookbook by Mark Bittman.

Smoky Black Bean and Beer Soup

Ingredients:

2 tbs vegetable oil

1 large onion, chopped

1 tbs minced garlic

2 tsp ground cumin

3 cups cooked black beans, drained (if your using dried beans cook them first)

3 cups vegetable, chicken, or beef stock or water (we used a homemade chicken stock, look for directions soon to follow)

1 bottle of your favorite beer

Salt and freshly ground black pepper

2 tsp lime juice

1 cup grated cheddar or jack cheese, plus more to taste (we used a bag of Mexican blend pre-shredded cheese that we happened to have in the fridge)

If using dried beans:

• Put beans in a large pot with a tightly fitting lid and cover with cold water by 2-3 inches.
• Bring pot to a boil, then reduce to heat so the the beans bubble gently
• Partially cover and cook, stirring infrequently, checking beans for doneness every 10-15 minutes, and adding a little more water if necessary
• When beans start to get tender add a large pinch of salt and some pepper
• Stop cooking when beans are done the way you like them, taste and adjust seasoning; use immediately or store

Directions:

• Put oil in a large deep pot (or Dutch Oven) over medium heat
• When hot add onions and cook, stirring, until softened, about 5 minutes
• Stir in garlic and cumin and cook, stirring, for another minute
• Add beans, stock, beer, and some salt and pepper
• Raise heat to medium-high and bring to a boil, then lower the heat to medium-low and cook, stirring occasionally, for about 10 minutes.
• Turn off heat
• Puree some of the soup with an immersion blender or in the blender.
• Add lime juice and 1cup cheese and stir
• Serve and top with more cheese if desired

Chi loved the soup, as you can see :-)

Cocoa Brownies with Browned Butter and Walnuts

Another Bon Appetit recipe. The description in the magazine says "These are some of the best brownies we've ever had- fudgy in the middle and chewy on the outside with a shiny, crackly top.The browned butter adds a rich, nutty flavor." I believe that is all the introduction these brownies need. The are FANTASTIC.

Cocoa Brownies with Browned Butter and Walnuts

Ingredients:

Nonstick cooking spray

10 tbs (1 1/4 sticks) unsalted butter, cut into 1 inch pieces

1 1/4 cups sugar

3/4 cup unsweetened cocoa (spooned into cup to measure, then leveled)

1 tsp vanilla

2 large eggs, chilled

1/3 cup flour

1 cup walnut pieces (Chase suggests using glazed walnuts, they add a wonderful extra level of flavor)

Directions:

• Position oven rack in bottom third of oven; preheat to 325F
• Line 8x8 metal pan with foil, pressing foil firmly against pan, leaving 2 inch overhang. Coat foil with nonstick cooking spray
• Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form on bottom of pan, stirring often, about 5 minutes
• Remove from heat; immediately add sugar, cocoa, and 1/4 tsp salt. Stir to blend
• Let cool 5 minutes (mixture will still be hot)
• Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition
• When mixture looks thick and shiny, add flour and stir until blended.
• Beat vigorously 60 strokes. Stir in nuts
• Transfer batter to pan
• Bake until toothpick inserted into center comes out ALMOST clean (with a few moist crumbs attached), about 25 minutes
• Cool pan on rack. Using foil overhang, lift brownies from pan, cut and enjoy with a glass of cold milk :-)

Picture from the Bon Appetit website, they disappear too fast for us to get any pictures of them ;-)

Homemade Beef Jerky

Chase made this jerky this weekend and it's amazing. He could have cut it a little thinner, so it could have dried a little more in the center, but it is fantastic how it is. We are a family who LOVES beef jerky. Making it isn't necessarily cheaper, but man does it taste better. We used a dehydrator, but this recipe will tell you how to make it using a box fan and paper air conditioner filters.You'll notice that this taes quite a long time, but trust me, it's worth the wait.

Homemade Beef Jerky

Ingredients:

1 1/2 to 2 lbs flank steak

2/3 cups Worcestershire sauce

2/3 cups soy sauce

1 tbs honey

2 tsp freshly ground black pepper

2 tsp onion powder

1 tsp liquid smoke

1 tsp red pepper flakes
3 cloves garlic, chopped

Special equipment: 1 box fan, 4 paper air-conditioner filters, and 2 bungee cords

Directions:

• Trim flank steak of any excess fat, place into a large freezer bag, and place in freezer for 1-2 hours in order to firm up
• Remove steak from freezer and thinly slice WITH the grain, into strips
• Place the meat and the rest on the ingredients back into the freezer bag and move around to evenly distribute the ingredients, refrigerate for 3-6 hours
• Remove meat from marinade and pat dry
• Evenly distribute strips of meat onto 3 of the AC filters, laying them in the groves and stacking the filters on top of one another. Top with empty filter
• Lay box fan flat and lay filters on top of it. Strap the filters to the fan with2 bungee cords.
• Stand fan upright and set it t medium. Allow meat to dry 8-12 hours
• If using a dehydrator, follow manufacturer's directions
• Once dry, store in a cool dry place, in an airtight container for 2-3 months

Strawberry and White Chocolate Mini Cheesecakes

These cheesecakes are AMAZING. They're no bake, so you don't have to worry about the tops cracking, and they're mini so you don't feel bad about eating one. They are also probably the best cheesecake we've ever tasted. We found this recipe in the April issue of Bon Appetit, and I don't think we'd change anything about it. This recipe calls for a food processor, but the same results can be obtained with a blender.

Strawberry and White Chocolate

Mini Cheesecakes

Ingredients:

3 1/2 oz gingersnap cookies(about 13)

2 1/2 tbs unsalted butter, melted

3 1/2 oz high quality white chocolate (such a Lindt), chopped

1/2 tsp unflavored gelatin

1 8-oz package cream cheese

1/2 cup plain whole milk yogurt or sour cream

3/4 tsp vanilla

1/4 cup sugar

1 8-oz container fresh strawberries, hulled, halved or quartered if large, divided

1 tbs powdered sugar

Directions:

• Place half of strawberries in a food processor or blender, add powdered sugar and process until smooth. Transfer to small pitcher (this can be done up to a day ahead), cover and chill
• Brush 8 standard (1/3cup) muffin cups lightly with vegetable oil, line with plastic wrap
• Finely grind cookies in processor or blender, add melted butter; process to blend
• Press crust mixture into bottom of prepared muffin cups, dividing equally (approx 1 tbs each)
• Stir white chocolate in medium metal or glass bowl over saucepan of simmering water (do not allow water to touch the bottom of the bowl or to boil, doing so will scorch the chocolate) until melted and smooth; set aside
• Reserve saucepan, adjusting water level to reach depth of 3/4 to 1 inch
• Place 2 tbs water in small bowl, sprinkle gelatin over; let stand until softened, about 5 minutes
• Bring water in saucepan to a simmer, place small bowl with gelatin in saucepan and stir until gelatin dissolves
• Remove small bowl with gelatin from water
• Puree cream cheese, yogurt/sour cream, vanilla, and sugar in processor blender until smooth
• Add melted chocolate and gelatin; process until smooth
• Divide mixture among prepared cups, pouring over crusts. Cover and chill overnight
• Using plastic wrap as aid, lift cheesecakes from cups
• Remove plastic wrap and transfer to plates. Arrange remaining cut strawberries atop cheesecakes, top with strawberry puree, and serve.

This picture is actually from the Bon Appetit website, but ours look just as good.

Mmmmmm, just looking at the picture makes me want more...

Dutch Oven Shepard's Pie

This is a Gordon Ramsey recipe that we've tweaked a little bit. While this is technically called Cottage Pie, Shepard's Pie is traditionally made with lamb and Cottage pie is made with beef, the name Shepard's Pie has become widely used for both. Shepard's Pie originated from either north England or Scotland by people looking for a cheap way to use leftover meat around the time when potatoes were becoming popular in the area. This recipe calls for a Dutch Oven but in can also be done in a frying pan and transferred to a baking dish.

Dutch Oven Shepard's Pie

Ingredients:

1 lb ground beef

1 large onion, grated

1 large carrot, grated

4 cloves garlic, minced (more or less to personal preference)

2 tsp Worcestershire

1 tbs tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 cup red wine (or you can use chicken stock if you prefer)

1-2 bay leaves

1 1/4 cup chicken stock

1 tsp corn starch or flour

2 lbs potatoes, peeled and cut into chunks

3-4 garlic cloves, smashed

2 tbs butter

2 egg yolks

milk

Parmesan cheese for grating

garlic salt

pepper

Directions

• Preheat oven to 350F
• Add ground beef to a preheated Dutch Over and season with salt and pepper, brown over high heat for 3-5 minutes (if using a frying pan do this over medium high)
• Add onion, carrot, and garlic; continue cooking until beef is fully browned
• Add Worcestershire, tomato paste, thyme and rosemary; cook 1-2 minutes stirring constantly
• Pour in red wine and reduce until almost evaporated (if not using wine skip this step)
• Add bay leaves
• Add chicken stock, bring to a boil, then reduce to a simmer; simmer until sauce is reduced slightly and thickened.
• Meanwhile boil potatoes with smashed garlic cloves in salted water until tender
• Drain, then return to the hot pan over low heat to dry out briefly; remove from heat
• Mash potatoes with butter then beat in egg yolks
• Add milk to keep the potatoes from getting too thick
• Season with garlic salt and pepper to taste; add approx. 2 tbs Parmesan cheese
• At this point if your sauce has reached a gravy consistency combine a tsp of corn starch or flour with a small amount of water. Add to beef mixture, return to a boil and allow to cook for about a minute stirring constantly.This would also be the point to transfer your beef mixture to a baking dish if you are not using a dutch over.
• Spoon potatoes oven beef mixture starting from the outside working in
• Grate extra Parmesan cheese over the top and season with salt and pepper
• Bake for 20 minutes or until bubbly and browned

These picture aren't great but our camera was dead so we had to take it with Chase's phone...

ENJOY!