Tuesday, November 26, 2013

Cornbread Muffins

We had leftover beer braised chicken stew, so I made cornbread muffins to go along with a bowl.

  • 1/2 cup butter, softened

  • 2/3 cup white sugar

    • 1/4 cup honey
    • 2 eggs
    • 1/2 teaspoon salt
    • 1 1/2 cups all-purpose flour
    • 3/4 cup cornmeal
    • 1/2 teaspoon baking powder
    • 1/2 cup milk
    • 3/4 cup frozen corn kernels, thawed

    Directions

    1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
    2. In a large bowl, cream together butter, sugar, honey, eggs and salt. 
    3. Mix in flour, cornmeal and baking powder; blend thoroughly. 
    4. Stir in milk and corn. 
    5. Pour or spoon batter into prepared muffin cups.
    6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

    Molasses Cookies

    Not sure if you noticed, but I've been on a molasses kick. I've refused to buy brown sugar, so I learned if you add molasses to white sugar...  pouf! Brown sugar.

    Well, now I'm obsessed. And I wanted molasses cookies. Of course, Pioneer Woman was making them, so I had to too.


    1/2 cup Sugar
    1/3 cup butter
    1/8 cup Molasses
    1 egg
    1 cup whole wheat flour
    1 1/4 t baking soda
    1/2 t cinnamon
    1/2 t ginger
    1/2 t cloves
    1/4 t nutmeg
    1/8 t salt


    Spicy Molasses Cookies
    Preheat oven to 350 degrees.
    Mix sugar, butter, molasses, and egg together until well combined. 
    Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined.
    In your hands roll dough into walnut-sized balls, then generously coat each ball with sugar. 
    Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
    Remove cookies from baking sheet and allow to cool.

    Beer braised Chicken Thighs

    Ingredients:
    • 2 carrots
    • 2 small potatoes
    • 1 white sweet potato
    • 1 large yellow onion
    • 8 chicken thighs, about 3 1/4 lb. total
    • 2 tsp. kosher salt, plus more, to taste
    • 1/2 tsp. freshly ground pepper, plus more, to taste
    • 2 Tbs. canola oil
    • 4 Tbs. unsalted butter, at room temperature
    • 1 bottles porter or other beer (I used Oktoberfest), 12 fl. oz.
    • 2 cups low-sodium chicken broth or stock
    • 2 Tbs. firmly packed light brown sugar (I used white sugar and molasses)
    • 2 Tbs. Dijon mustard
    • 2 tsp. tomato paste
    • 1 tsp. dried thyme
    • 1/3 cup all-purpose flour
    Directions:
    Season the chicken thighs with the 2 tsp. salt and the 1/2 tsp. pepper. In a Dutch oven or other heavy pot over medium-high heat, warm the oil until very hot but not smoking. Working in batches, add the chicken thighs, turning once or twice, until lightly browned on both sides, about 5 minutes per batch. Transfer to a platter or push to the sides of the pot. Pour off the fat in the pot.
    Reduce the heat to medium, add 2 Tbs. of the butter to the pot and let it melt. Add the onion and sauté until golden, about 6 minutes.
    Add the carrots and potatoes.
    Stir in the porter, broth, brown sugar, mustard, tomato paste and thyme. 
    Return the chicken thighs to the pot, submerging them in the liquid, and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes.


    Cut the carrots and potatoes into 1-inch chunks. Peel and chop the onion.

    Mash together the remaining butter and the flour to form a thick paste. Gradually whisk this mixture into the pot. 
    Cover and continue to simmer, stirring occasionally, until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 10 minutes more. Taste and adjust the seasonings with salt and pepper.

    Monday, November 25, 2013

    Beef Stew

    Ingredients
    • 3 Tablespoons Olive Oil
    • 1 Tablespoon Butter
    • 2 pounds Stew Meat (I bought tenderloin, seared it, THEN cut it into chunks)
    • 1 whole Medium Onion, Diced
    • 3 cloves Garlic, Minced
    • 1 can Beer, 12 Ounce Can
    • 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
    • 2 cups Water (additional, If Needed)
    • 1 Tablespoon Worcestershire Sauce
    • 2 Tablespoons Tomato Paste
    • 1/2 teaspoon Paprika
    • 1/2 teaspoon Kosher Salt
    •  Freshly Ground Black Pepper
    • 1-1/2 teaspoon Sugar
    • 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
    • 4 whole New Potatoes, Quartered
    •  Minced Parsley or dry (optional)

    Preparation Instructions

    Heat oil and butter in a large pot over medium-high heat. Brown meat, setting aside on a plate when brown. 
    Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. 
    Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. 
    Cut beef into 1/2" pieces. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
    The liquid should cook down. If it gets too thick/reduces too much, add additional water as needed.(Just add a cup of hot water at a time to replenish the liquid.) 
    Add carrots and potatoes, then cover and cook for an additional 30 minutes. 
    Taste and adjust seasonings as needed.

    Adapted from Pioneer Woman.

    Sunday, November 24, 2013

    Homemade Oatmeal

    I ran out of instant oatmeal packets- and JW wanted some oatmeal. I figured homemade oatmeal couldnt be THAT hard.

    And, it's not. It's awesome.

    1 cup rolled oats
    2 cups liquid (I mixed half milk, splash of half and half, and rest water)

    Combine in a pot over med-low heat. Simmer and stir until soft and thick. (less than 10 minutes- I left the room and lost track of time)

    I served with a little butter, dash of white sugar and molasses.

    Sweet potato Casserole

    Sweet potato casserole

    40 ounces of sweet potatoes (or 2.5 lbs)

    1 c white sugar
    2 eggs
    1/3 c butter
    1/3 c milk
    1 t vanilla

    1 c brown sugar
    1 c chopped pecans
    1/3 c flour
    1/3 c melted butter
    1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
    2. Place the sweet potatoes and water to cover in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
    3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
    4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
    5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

    Thanksgiving ate my camera.

    Cranberry relish

    Thanksgiving ate my camera.

    Cranberry Relish is what I miss most when I go to other people's Thanksgivings.
    Ingredients
    • 1 (12 ounce) bag fresh cranberries
    • 1 apple, unpeeled, cored, cut into cubes
    • 1 orange, unpeeled, cut into cubes
    • 1/4 cup sugar
    Directions
    1. Puree everything in a food processor to desired consistency.

    Thursday, November 21, 2013

    Rosemary Rolls

    I made these a while back and the photos are MIA. So for now, I'll post the recipe and revisit with my photos.

    Rosemary Rolls


    Ingredients

    •  Frozen, Unbaked Dinner Rolls
    •  Melted Butter, Regular, Salted
    •  Fresh Rosemary, Coarsely Chopped
    •  Coarse Sea Salt

    Instructions

    Spray a small iron skillet with cooking spray (or coat with olive oil). 
    Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
    After rising, brush rolls with melted butter.
    Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
    Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
    Serve skillet on the table.

    Adapted from Pioneer Woman.