Oil, Butter, or Cheese?

Oil, Butter, or Cheese.  That IS the question.  Okay, this isn't Hamlet, and I am definitely no Shakespeare, but this is a very important question indeed.  This is how my sister and I decide which restaurant to dine at.  I take my dining very seriously.  So, how did oil, butter, and cheese come about?  My sister, who happens to be my partner in dine, and I were trying to decide where to eat.  The conversation went like this, "Where do you want to eat?".  "I don't care, where do you want to eat?"  And so on and so forth.

Then she asks me where can we get some free pre-food.  You know, like at Mexican restaurants you get chips and queso, or at Italian restaurants you get bread with garlic oil, or at a Steakhouse you get rolls with butter. So I said, "Basically we need to choose between oil, butter, or cheese?"  "Yes!" She proclaimed.  That was it, we now have our way to choose where to eat.  Usually we choose cheese.  Cheese is a food group to me.  Most people have one drawer in their fridge for cheese and a couple for meats and veggies.  Nope, not me.  I have all mine filled with cheese.  Especially with the little tiny cheese monger living in my home.  Remember?  Born with a cheese stick in his hand!  So my recipe, you ask.  Yes, you guessed it.  Cheese!! I make this pimiento cheese that my sister and I love.  We dip crackers in it, we put it on burgers, and we melt it up in grilled cheese.  For this blog, I experimented and came up with a few variations on the original and they were awesome!  Love as Always "Big K"

These all yield about 2 cups of pimiento cheese

The Original Pimiento Cheese:

8       oz         Colby Jack, Shredded (don't buy the pre-shredded stuff, it doesn't taste the same)
1/2    Cup      Mayonnaise
2       Tbsp     Pimientos, Chopped
1/2    Tsp       Salt
1/2    Tsp       Pepper (Fresh Ground)

Okay this is a recipe for the more advanced cook.  In a medium bowl, stir all ingredients together. Whew!  That's it.  Now serve it with crackers, top burgers with it, or melt it up in a grilled cheese!

Smoked Gouda & Bacon Pimiento Cheese:

8      oz          Smoked Gouda, Shredded (again...shred it yourself)
1/2   Cup        Mayonnaise
2      Tbsp      Pimientos, Chopped
1/4   Cup        Bacon, Cooked and Chopped Small
1/4   Cup        Fresh Chives, Minced
1/2   Tsp         Salt
1/2   Tsp         Pepper

Same as above.  In a medium bowl, stir all ingredients together.  This was our favorite on the burgers (I made sliders on Hawaiian Rolls).  The salty bacon and smoky cheese is a delicious combo.

Southwest Pepper Jack Pimiento Cheese:

8      oz        Pepper Jack Cheese, Shredded (you get the gist)
1/2   Cup     Mayonnaise
2      Tbsp   Pimientos, Chopped
1/4   Cup     Fresh Cilantro, Minced
1/4   Cup     Green Onions, Chopped Fine
2      Tsp     Taco Seasoning
1/2   Tsp     Salt
1/2   Tsp     Pepper

Same as above.  In a medium bowl, stir all ingredients together.  This was our favorite on the grilled cheese.  It was spicy and delicious.  I have to say this one is my favorite.

Big K's Tips:

* If you are serving it as a dip, let it sit out for about 30 minutes before you serve it.  This way it isn't ice cold and will spread easier.

* I use fresh ground pepper in all my recipes.  I like the flavor better then the kind in the can, but you can use what you have on hand.

The Toast Ghost

Do you believe in ghosts?  Me either!  Although, I think my mom was convinced once.  She went  into the kitchen several mornings in a row, and two slices of bread would be toasted and peeking out of the toaster. No one would admit to the deed.  Now, when I was five, we moved from Texas to Oklahoma for my  mom's job.  She had just finished her law degree and was going to join the family law firm with my uncle and grandfather.  My uncle's long time friend was also a lawyer, he and my mom hit it off and they were married a short time later.  When I say he was also a lawyer, you may picture a clean cut member of society.  Wrong!  Picture this man living in a small house with no food, several cats, and possibly no electricity.  He had this wild curly hair, a scowl, an unhealthy obsession with serial murderers, and a serious addiction to coffee (I may or may not have inherited this).  When he moved in he was helpless.  He couldn't use a microwave, the dishwasher, or even a toaster.  He was a criminal defense attorney and that was what he knew.  Law and  criminals, end of sentence.  Living with my mom and two young girls helped to domesticate him.  A little.  He could operate the microwave (aside from the time he set popcorn on fire) and the toaster.  My mom would demand to know who was making this toast and leaving it overnight.  I denied it and he denied it.  My mom would get annoyed and say "so we have a toast ghost?"  I'm sure it could have been either of us, we are both night owls and my mom went down with the sun.  However, no one ever confessed. There was just toast expectantly waiting to be consumed.  The toast ghost mystery was left unsolved.

Now, for my recipe, I won't be teaching you how to pop toast out of the toaster.  Instead, I make this amazing stuffed french toast smothered in brown sugar and bananas that you will love!  It's easy, and would be great if you have people over for brunch, or even for a special weekend breakfast.  Enjoy!!

Stuffed French Toast with Brown Sugar and Bananas
Serves Four

8      Each       Slices of French Bread, Slice 1/2 Inch Thick
1      Each       8 oz Block of Cream Cheese, at room temperature
1/4   Cup        Powdered Sugar
1      Tsp         Vanilla Bean Paste*

6      Each       Eggs
2      Cups       Half & Half
1/2   Cup        Sugar
1      Tsp        Cinnamon
1      Tsp        Vanilla Bean Paste*

1/4   Cup        Butter
1/2   Cup        Brown Sugar
1/4   Cup        Half & Half
3      Each       Bananas, Sliced

In a medium-sized mixing bowl, whisk together the eggs, half & half, sugar, cinnamon, and vanilla bean paste and pour into a shallow baking pan.  Set aside.  In a small mixing bowl, stir together the cream cheese, powdered sugar, and vanilla bean paste.  Take the french bread and evenly spread 4 of the slices with the cream cheese mixture until its gone.  Top with the remaining four slices to make four sandwiches.  Heat a large skillet to medium high heat.  Spray with cooking spray.  Dip each sandwich in the egg mixture for a few seconds on each side.  Then grill on each side until golden brown and egg is cooked through.  When all four sandwiches are grilled set to the side and wipe out the skillet.  Heat pan back to medium heat.  Melt the butter in the skillet, then whisk in the brown sugar and cook for about two minutes.  Then whisk the half & half in until smooth.  Toss in the bananas and saute for about a minute.  You don't want them mushy.  Cut the french toast in half and top with the bananas.  I served mine with fresh whipped cream.  Love as Always, "Big K"

Big K's Tips:

*Vanilla Bean Paste is very similar to vanilla extract, but has actual vanilla bean scraped into it. You can find it at most specialty food stores such as William Sonoma or online.  I always use it in place of vanilla extract, I love that you can see the vanilla bean.  It's awesome in ice cream and frosting.
If you don't have any, you can substitute vanilla extract.

Jimmy Timmy Tommy

Hello again!  I have really enjoyed sharing these blogs with you.  I want to write this one about one of my biggest supporters.  He really inspired my cooking as I started this career, and still does today.  When I was looking at culinary schools, I came across an apprenticeship program.  It is a three year program that allows you to work in actual restaurants, while doing your culinary schooling at the same time.  Having no restaurant experience, this appealed to me.  I applied, and was accepted to the apprenticeship program at a large resort in Georgia, called Sea Island.  One of the chefs in charge of the apprenticeship program was Jimmy Timmy Tommy.  Well, actually he went by Tim, but his full name was James Timothy Thomas.  When I found out his childhood nickname shortened all of his names to Jimmy Timmy Tommy,  I made sure (at his great displeasure) to call him this as much as possible.  Tim was there to mentor the apprentices and guide us along our culinary journey.  He also helped us form a competition team, which I was very involved in. Culinary competitions are a great way to show off the skills you have learned in school.  They test your knife skills and your ability to cook under pressure.

When I finished my program and graduated, I applied to work at his country club located within the resort.  I was hired there in my first real cook position. This is where I learned about the REAL Chef Tim.  He is tall, skinny, hilarious, and apparently double jointed because he used to hang on the food shelves from his shoulder blades.  How is this possible?  Well I'm not sure, but I definitely witnessed it.

He was quirky and funny, but also a very good teacher and an amazing cook.  I learned a great deal from him and really got into the cooking competitions.  I did several as his assistant (he always won wink wink), and several on my own.  Today's recipe is a spin on the dish I did at a competition in Myrtle Beach.  He was there cheering me on!  This is a good dinner to make your family and took me less than an hour to whip up when I tested it.  My usual testers were also happy I whipped this one up (beats hot dogs).  Enjoy!

Spice Rubbed Pork Tenderloin with Whipped Sweet Potatoes and Mango Salsa
Serves 4

For the Pork:
1       Each       Pork Tenderloin   (1 lb.)
1       Tbsp       Chili Powder
1       Tbsp       Garlic Powder
1       Tbsp       Seasoning Salt   (whichever brand you like)
1       Tbsp       Paprika
1       Tsp         Crushed Red Pepper
2       Tsp         Salt
2       Tbsp       Olive Oil

Preheat oven to 350 degrees.  In a small bowl mix together the spices and olive oil.  Place pork tenderloin on a plate and rub it all over with the spice rub.  Let sit for 10 minutes.  In a large skillet, sear the pork over medium-high heat on all sides.  Take a baking sheet and line it with foil.  Place the pork on it and pop it in the oven for 20 minutes.  While pork is baking make salsa and potatoes.  After you pull the pork out of the oven let it rest for 10 minutes before slicing.  Using a sharp knife, slice into 12 slices.

For the Potatoes:
2       Each        Medium Sweet Potatoes, Peeled and Diced into Large Chunks
4       Tbsp        Butter
1/2    Cup         Half & Half
1       Tsp          Salt
1/4    Tsp          Cayenne

Place sweet potatoes in a medium sized sauce pot and cover with cold water.  Bring to a boil, boil for ten minutes or until tender.  Drain.  Put potatoes in a large bowl with the rest of the ingredients.  Using a hand mixer, mix on medium speed for about a minute until smooth and creamy.  Cover to keep warm until ready to serve.

For the Salsa:
1       Each      Large Mango, Diced   (steps shown below)
1/4    Cup       Cilantro, Finely Chopped
1/4    Cup       Green Onions, Finely Sliced
1       Each      Small Jalapeno, Minced
1       Each      Small Red Bell Pepper, Diced
2       Each      Limes, Juice Only

In a medium bowl, mix together all the ingredients.

To assemble, place the potatoes on a plate.  Shingle 3 slices of pork on the potatoes.  Spoon the mango sauce on top of the pork.  Serve hot!  Love as Always, "Big K"

Big K's Tips:
How to cut a mango

Bed & Breakfast? Yes Please!!

Hello All!  This past weekend, I decided to take a last minute weekend getaway to Hot Springs, Arkansas. Unfortunately, doing this last minute gave me very limited options on accommodations.  Super 8 or Travelodge were pretty much the only options.  Feeling hopeless, I kept searching, and I came across a bed & breakfast called The Williams House Inn.  I figured it was all booked up, but decided to give them a call anyway.  They had one suite left, so I jumped on it.  It was a six hour drive for me, which flew by with several gas station coffees & my compilation of 90's music...Ice Ice Baby!  When I got there, I pulled up to a beautiful Victorian home surrounded by rich green whispering trees and a gorgeous garden with colorful fresh flowers.

When l wandered inside, I met Lynda, the owner/manager of the Inn.  She was very welcoming and friendly. She offered to give me a tour around the Inn.  It was charming inside, filled with an antique flair.  My suite was upstairs where there is a quaint parlor room for sitting and a veranda overlooking the garden and mountains.  Inside my suite was an additional sitting area that included the breakfast nook for two, a mini fridge (perfect for my wine and power bars), and an intimate bedroom.  It was complete with a queen size bed, a fire place, and an amazing jetted bathtub!

It looked wonderful on the website, but was so much more in person.  The Inn was within walking distance from the downtown area and the Hot Springs.  The food was wonderful and Lynda was gracious enough to share one of their recipes with me for this blog!  I made it right when I got home, it was just as fantastic as when had it for breakfast there last weekend.  Love as Always, "Big K"

Visit www.1890williamshouse.com to check it out!

Please excuse my taste tester's grubby little paw:)

Blueberry Sour Cream Cake  (from the kitchen of the Williams House)
This recipe makes 12 squares

1      Stick      Butter, Softened
1      Cup       Sugar
3      Each      Eggs
1      Cup       Sour Cream
2      Cups     Sifted All-Purpose Flour
1      Tsp        Baking Soda
1/2   Tsp        Salt
1      Tsp        Vanilla
2      Cups      Fresh of Frozen Blueberries, Rinsed, Drained, and Floured (I used 1 Tbsp)
1/2   Cup        Firmly Packed Brown Sugar
1/2   Cup        Chopped Nuts  (I used Pecans)
1/2   Tsp         Cinnamon

In a bowl, cream butter until light and fluffy.  Beat in sugar.  Beat in eggs one at a time, beating until smooth after each addition.  Stir in sour cream.  Stir in flour, baking soda, salt, and vanilla.  Beat until smooth and well blended.  Fold in blueberries.  Spread half of the batter in a greased 9x13x2 baking pan.  In a bowl mix brown sugar, nuts, and cinnamon.  Sprinkle mixture evenly over top of batter in pan.  Spread remaining batter over top.  Bake in a preheated moderate oven (350 F) for 40 to 45 minutes.  Cool in pan and then cut into squares and serve.  Serve sprinkles with confectioners sugar.

Big K's Tips

*  This only took 35 minutes in my oven.  I just pulled it out when the top was golden and a tooth pick inserted into the center slides out cleanly.

*  I cut mine into 12 squares though I'm not sure why since I pretty much ate the whole thing myself (good to know this blog is going to fatten me up!)

Pasta and Skittles

Hello again!  Today I would like to introduce you to the main man in my life.  He weighs 28 pounds, wears a superman cape, and eats EVERYTHING in sight.  He is my son, Trenton, but I call him T.  You know how your parents tell you that you will get payback one day?  You know, when you are acting out, or slamming doors, or climbing out the window of your second story bedroom?  Wait, who did that?  Anyways, T is that payback!  He is so full of life, laughter, and silliness, but boy is he a handful.  A handful who is always in the kitchen with me on his little red stool.

He thinks a mom baking pumpkin muffins and making pretzels from scratch late into the night is the norm.  When I ask him what he wanted for the dinner the other night he told me "pasta and skittles."  I'm not going to lie and say I never let my kid eat skittles, but I certainly won't be tossing it with my linguine!  His other commonly used request is cheese, I swear, that boy was born with a string cheese in his hand.  So, I often whip him up a batch of mac and cheese.  What I like about this, is that you can toss in healthy stuff (sans skittles) and mix it up so it is different every time.  Some of T's favorites are chicken, broccoli, ham, peas, or bacon.  Mmmmm bacon!  Today I am sharing with you my Penne Mac with White Cheddar Cheese and Chicken....Great for kids, and their parents!  Enjoy!

Penne Mac with Chicken & White Cheddar
This recipe makes approximately 6 bowls

2         Cup     Penne Pasta  (I used the Mezze Penne, its a smaller Penne, but regular Penne is good too)
6         Cups    Water
1         Tbsp    Salt  (This may seem like a lot, but it seasons the pasta perfectly, I promise)
1/4      Cup     Unsalted Butter
1/4      Cup     Flour
2 1/2   Cups    Milk
1/2      Tsp      Garlic Powder
1         Tsp      Salt
2         Cups    White Cheddar Cheese, Shredded  plus 1/2 cup to sprinkle on top
1/2      Cup     Parmesan, Shredded or Grated, either is fine
2         Cups    Chicken, Cooked and Shredded

Preheat oven to 350 degrees.  In a large pot, bring water and tbsp of salt to a boil.  Add in pasta and boil for 15 minutes, or until pasta is just tender.  Drain, do not rinse, set aside.  In same the pot, over medium heat, melt butter.  Whisk in flour and cook together for two minutes.  While vigorously whisking, start slowly adding the milk until all incorporated. Keep whisking to smooth any lumps.  Whisk about 3 minutes until thickened.  Turn off heat completely.  Stir in garlic, salt, and both cheeses.  Add pasta back into the pot with the cheese sauce and throw the chicken in too.  Fold all together and then pour into a 9x13 baking dish that has been buttered (or use cooking spray).  Top with the remaining 1/2 cup of cheese.  Bake in preheated oven for 20 minutes.  Let sit 10 minutes before serving.  Love as Always, "Big K"

Variation:

Big K's Southwestern Mac
Follow Instructions above, but while folding in chicken, add the following:

6      Slices    Cooked, Chopped Bacon
6      Oz        Chopped Green Hatch Chiles
1/4   Cup      Minced Scallions
1/2   Tsp       Cayenne Powder

Big K's Tips:

*  Before making the cheese sauce I warm my milk, this helps prevent lump which can be caused by the cold milk hitting the melted butter

*   When reheating I found that I needed to add a little milk.  The cheddar started to separate and this seemed to help it become creamy again

*  I am not a fan of the precooked bacon you buy at the store, but I like the convenience of it, so I make my own.  I take a pack of bacon and lay each slice flat on a cookie sheet lined with foil.  I bake it at 350 degrees for 10-15 minutes or until it is just done.  Drain the grease and lay the bacon on paper towel to get excess grease off.  Then layer bacon on waxed paper (I do 6 slices per towel).  Then slide into a large ziploc bag.  Then it is ready to chop up and add to recipes!

Apple Cake of My Eye

Hi again!  I really enjoyed writing my first blog and getting your feedback.  So, I am back again for round two!  Today, I want to explain the name of my blog.  I entitled it "Big K", not because I am large (although pregnancy and a stint of working in a bakery eating the "broken cookies" sure didn't do me any favors) but, because it is a nickname given to me by my mom.  She stayed at home with my sister and me when I was a toddler.  She loved to write stories about us.  She had this beautiful cedar box filled with colored pencils, she would use them to write and illustrate her stories.  It was her way of "blogging" of the 80's.  I apparently was a handful, (this is just a rumor, I've received no real proof) and the "Big K" referred to my big personality. She would write these funny stories about me and attach photos.  I still have them.  My favorite is a photo of my breakfast in my hair, that she turned into a story of how oatmeal and yogurt are good for your hair.

So my recipe is also in the theme of my childhood and my mom.  This is the most AMAZING apple cake you will ever eat.  It was my mom's favorite recipe from her Irish grandmother (Grandma Mac), and I grew up eating it.  It is amazingly moist with a crunchy top and full of cinnamon and apples.  It very much reminds me of my childhood and the times with my mom.  If you make only one recipe I ever blog, make it this one!

Raw Apple Cake

(Raw refers to the apples, you leave them raw which adds to the moistness of the cake)

This recipe makes 12 squares

1/2     Cup     Vegetable Shortening

2        Cups    Sugar

2        Each     Eggs

2        Cups     Flour

2        Tsp       Cinnamon

1        Tsp       Baking Soda

1        Tsp       Salt

6        Each     Granny Smith Apples Peeled & Diced 

Preheat oven to 325 degrees.  I do this in a stand mixer, if you do not have one you can use a large mixing bowl with a hand mixer.  Cream together shortening and sugar on medium speed for 2 minutes.  Add in eggs mix until incorporated.  In a smaller mixing bowl sift together flour, cinnamon, baking soda, and salt.  Add to wet ingredients and mix on low speed until just incorporated (do not over mix, this can make the dough tough).  With a spatula fold in apples.  This will look like way to many apples, this is correct.  Pour the batter into a 9x13 baking pan that has been greased (i just use cooking spray).  Bake for 50 minutes to an hour.  I use a tooth pick to test it.  Mine took 50 minutes, but ovens vary.  Now brew an espresso and eat it warm.  Be ready to eat a second piece, it is that good!!!

Love as Always, Big "K"