Sweet Treat

Valentines Day.  Some love it.  Some don't.  It involves chocolate so you know I love it.  A few days ago I was getting a pedicure and the woman beside me was casually chatting with me.  We started talking about Pinterest and recipes.  When I told her I had a food blog, she started asking me for tips on how to make chocolate covered strawberries for Valentines Day.  I saw an ad for chocolate covered strawberries that get delivered to your door.  Yea, for a pretty penny.  Ranging from $30.00 and up.  My research began, is this worth it?  I found that for a much less money and a little work you can make your own.  Instead of a recipe I am just going to give the method to make a perfect quick and easy Valentines gift.  It makes it even more special that you made it from scratch!

Step 1:
Buy your ingredients.  I found big ripe strawberries at my local supermarket for $2.98.  Great price. The Whole Foods market had nice organic ones for a couple dollars more.  When you get home do not wash your strawberries.  They can soak up the water and it will effect the chocolate.  I take a damp paper towel and gently wipe them clean.
Get your chocolate.  I used a 12 oz pkg Ghiradelli dipping chocolate.  Its about $4.00 and I only used half the package.
Gather pink sprinkles, mini chocolate chips, nuts or any toppings you desire or have on hand.  I also had some pink dipping chocolate from the craft store, but white chocolate would be fine too.

Step 2:
Gather Supplies.  Two small bowls, 2 pieces parchment paper, and a spoon.  Get a working space together with these items.  Melt both chocolates in the bowls in 30 second increments until smooth and cool for 1 minute.

Step 3:
Get to dipping!  Take the first parchment and lay it on the work space.  One at a time dip each berry in the chocolate.  I scoot the strawberry on the parchment as soon as I dip it to get the excess chocolate off.  This prevents the chocolate from pooling at the bottom and they look prettier.  Now dip your spoon in the pink or white dipping chocolate.  Gently go back and forth across the strawberry making a stripe pattern.  Put your sprinkles on right away so they stick to the drizzle.  Then transfer them to the clean
piece of parchment and let them sit for 30 minutes to set up.

Step 4:
Refrigerate them until ready to use.  They will last up to 3 days, although the sooner you eat them the better.  Put them in a cute box or basket lined with pink tissue paper and you have the perfect gift for your Valentine!! This made about a dozen for me.

Weight Watcher...

It is no secret that I am the Queen of butter, cream, bacon, ranch, and cheese.  My five food groups.  It is also 15 degrees outside, so I have been staying in my house eating nothing but this.  I may or not have put on a couple of pounds.  This will annoy me when it is time for tank tops and swimsuits.  I may have to lay off the bacon a little.  My mother and sister have both run into this predicament as well.  They just joined Weight Watchers, to give them a little boost for tank top season.  The reason my sis loves Weight Watchers is because you can still eat the things you love, just lighten them up a little.  So, I got to work on a few recipes to help them out.  The one meal my sister can't give up is a steak and baked potato loaded with all the good stuff.  Growing up my mom always mixed sour cream with a ranch packet and put it on baked potatoes.  It's like potato and ranch dip heaven.  So, I took that thought and ran with it.  I came up with twice baked broccoli ranch stuffed potatoes.  They only have 225 calories per serving.  I had my cousin over for taste testing and they were amazing, we stood in the kitchen eating half the batch and bragging that we had done Zumba for 30 minutes that day.  Whip these up next time you need a healthy side for your meal.

Broccoli Ranch Stuffed Potatoes
Serves 5 (4 potatoes each)
1 1/2          Pound        Bag of Baby Yellow Potatoes
1/4             Cup           Light Sour Cream
1/2             Cup           2 % Sharp Cheddar Cheese, Shredded
1                Cup           Fresh Broccoli, Steamed & Chopped Finely
1                oz              Package Ranch Dip Seasoning (for testing purposes I used Hidden Valley)
2                T               Olive Oil

Preheat oven to 350 degrees.  Pour olive oil in a 13x9 inch baking dish.  Put in your potatoes and shake it all about until the potatoes are well coated.  Bake for 40 minutes.  Set aside and allow them to cool for 10 minutes or until you can handle them.  Cut off the very top part, being careful not to get much potato.  Scoop out the insides with a small spoon and place them in a mixing bowl.  They will be soft enough that you can mash them with a fork.  When you have mashed them add in the sour cream, cheddar cheese, broccoli and ranch packet.  Gently fold this together, then scoop it evenly back into the potatoes until they are all filled.  Put them back into the pan and bake 15 more minutes.  Allow to cool a couple minutes, then enjoy!  Love as Always, "Big K"

Double Dip

Broccoli cheese soup.  Yum.  Queso.  Double Yum.  Put them together?  Yes please!  Super Bowl was this last weekend, I love football, so a party was had.  Where there is a party, there must be dip!!
I would rather not attend a dipless party.  Growing up, my grandma made this amazing broccoli dip.  Its cheesy and spicy and what makes it different than most cheese dips is that it's got broccoli in it.  My version of the recipe is a little different as over the years I have experimented with it.  I need to warn all my culinary buddies that this recipe contains processed cheese and soup in can.  Two things that are total debauchery in culinary school.  One of my favorite chefs, and closest friend, Dave's least favorite things are casseroles and soup in a can.  He will sneer as soon as he reads the words "cream of anything".  One time I walked in on Dave going to town on a blue box mac and cheese smothered with hot sauce like a fat kid on chocolate cake so, we are even.  All judgement aside, throw this recipe in your crockpot, go about your day, and by party time you have a delicious dip.  You can even convince yourself it's healthy, it does have broccoli in it!

Hot Broccoli Dip
Serves 8
2        Cups        Steamed Chopped Broccoli
1/4     Cup         Minced Onion
1/4     Cup         Minced Celery
1/4     Cup         Minced Red Bell Pepper
2        Tbsp        Butter
16      oz            Velveeta, cubed
1        Can         Cream of Mushroom Soup
1        Tsp          Worcestershire Sauce
1        Tsp          Garlic Powder
1        Tbsp        Hot Sauce
1/2     Tsp          Salt

Melt butter in a medium saute pan.  Saute onion and celery until tender.  Place that and the remaining ingredients in the crock pot.  Cook on low for 2-3 hours.  Serve with chips and crackers.  I like it with Fritos corn chips.  Love as Always, "Big K"

Cupcakes or Bust

Someone told me the other day that they didn't like cupcakes.  WHAT!  Um, friendship terminated.  I love cupcakes!  Tiny cakes dolloped with whipped frosting covered in sprinkles, yes please!  I almost love making them as much as eating them.  After my son was born, I took a few months off work to be with him.  During this time I sold cupcakes from home for some extra cash.  I probably spent it on Kit Kats.  Don't judge me.  I don't have as much time to pedal cupcakes these days, but still make them for a few customers.  My best customer, Patty, sometimes wouldn't make it home before eating some of them.  She loves my frosting so much she would get me to make one of the cupcakes with no cake.  I would just pipe the cupcake liner full of delicious butter cream.  She would probably not love me sharing this, but come on, it's funny!!  This week was the birthday of my very best friend from childhood.  She doesn't like people to make a big fuss over her birthday, so naturally I make a fuss anyway.  The perfect gift?  Cupcakes.  Triple Chocolate Cupcakes with Caramel and Toffee to be exact.  She loved them!!  Next time you have someone special to celebrate, whip these cupcakes up!  Enjoy.  Love as Always, "Big K"

Triple Chocolate Cupcakes with Caramel and Toffee
Makes 24 Cupcakes
For The Cupcake:
1 1/2          Sticks         Softened Butter
3/4             Cup            Brown Sugar
3/4             Cup            Granulated Sugar
3                Each           Eggs
1                Cup            Plain Greek Yogurt
2 1/2          Cups           All Purpose Flour
1                Cup             Cocoa Powder
1                Tsp              Baking Soda
1                Tsp              Baking Powder
1                Cup             Skim Milk
1 1/2          Cup             Mini Chocolate Chips

Preheat oven to 350 degrees.  Line cupcake pans with liners.  Cream together butter and both sugars in a stand mixer or a large mixing bowl with a hand mixer for 2 minutes until fluffy.  Add in eggs one at a time mixing well.  Add in yogurt and mix again.  Using a spatula scrape the sides and bottom of the bowl.  Next sift together flour, cocoa, soda, and powder.  Turn mixer on low and alternate adding in the dry mixture and milk a little at a time until just mixed.  Scrape the bowl again.  Add in the mini chips and mix for 30 more seconds.   Evenly scoop the batter into the 24 lined cups.  Bake for 18 minutes, turning halfway through to bake evenly.  Allow to cool.

For the Frosting:
4                Sticks          Softened Butter
1                Pound         Powdered Sugar
3/4             Cup            Cocoa Powder
2                Tbsp           Heavy Cream
1                Tsp             Vanilla

Whip butter for 1 minute in a stand mixer or in a medium sized bowl with a hand mixer .  Sift together powdered sugar and cocoa powder.  Turn mixer back on and slowly add in the sugar mixture until thoroughly mixed.  Add in the cream and vanilla.  Whip for 2 minutes until light and fluffy.  Be sure not to over whip, this can cause the frosting to separate.  I use a large piping bag with a star tip.  Fill bag with frosting and pipe in circular motion on cooled cupcakes.

Toppings:
Caramel Sauce...Drizzle on top of the frosted cupcakes
Chocolate Covered Toffee Bits....Sprinkle on top of the caramel drizzle

Ole!

Do you remember that show on TV, where people ran around a grocery store like maniacs with a shopping cart? Supermarket Sweep.  I loved that show!!  Probably because I really like grocery shopping.  I know plenty of people that don't love it.  For me, I love the smell of the bakery, the deli where they slice the meat to your liking, that giant cabinet full of donuts covered in sprinkles, and my favorite...the cheese section!  I can also spend ridiculous amounts of time in specialty food markets.  I love to see all the unique food items and fresh ingredients.  I stumbled upon this local Mexican market the other day.  OMG!  I wandered in not knowing what to expect and it was fantastic.  Hand made tortillas, vibrant chiles, interesting spices, an array of cheeses, and this enormous meat counter.  I had to make something with all of this fantasticness surrounding me.  Searching the meat counter, freshly ground chorizo caught my eye.  I love making my chili with chorizo.  Done and done, I knew what to make.  Cheesy enchiladas filled with grated cheese and topped with my spicy chorizo chili.  I found all the ingredients right there in the market.  My advice, don't forget about the local places that might be a little different then your hurried trip to the normal grocery store.  Maybe some amazing ingredients will speak to you as well!

Big K's Spicy Chorizo Enchiladas

For the Chili:

1       Pound        Freshly Ground Chorizo (Mexican Spiced Sausage)

1       Pound        Freshly Ground Sirloin
1       Tbsp          Olive Oil

1       Each          Large White Onion (Peeled and Halved)

4       Each          Cloves of Garlic (Peeled)

1       Can           Crushed Tomato (28 oz can)

6       Tbsp         Chili Powder

1       Tbsp         Paprika

4       Tbsp         Garlic Powder

2       Tbsp         Onion Powder

1       Tbsp         Salt

Heat olive oil in a large sauce pot over medium heat.  Dice half of the white onion and put it in the oil.  Save the other half for the enchiladas.  Mince the garlic cloves and put them in too.  Saute until soft and translucent.  Add the sausage and ground beef into the pot and cook about 10 minutes until browned.  Drain and place back in the pot and return to medium heat.  Add in the additional 6 ingredients and bring to a boil.  Reduce to a simmer and cover.  Simmer for 1-2 hours.

For the Enchiladas:

8       oz             Block of Monterey Jack Cheese

8       oz             Block of Cheddar Cheese

12     Each         Corn Tortillas

Optional Toppings: extra cheese, green onion, sour cream

Once your chili is nice and simmered you are ready to make your enchiladas.  Preheat oven to 350 degrees.  Grate both cheeses by hand and place them in a large mixing bowl.  Dice the remaining onion half and toss it with the cheeses until well mixed.  Take a small pan and heat it to medium heat.  One at a time warm the tortillas for about 15 seconds on each side to make them pliable.  Once warmed fill them each with equal amounts of the cheese mixture.  Ladle enough chili just to cover the bottom of a 13x9 baking dish.  Layer the enchiladas into the pan side by side.  Top with the remaining chili.  Top with extra cheese if desired.  Bake for 30 minutes.  Serve hot with desired toppings.  Enjoy!  Love as Always, "Big K"

       

Monday Funday

I'm not sure why, but for some reason the thought of going to do something on a weekday night seems totally out of the question.  By the time I get home from work, I fix dinner, give a bath, play superheros, read a bedtime story, watch my soap opera on DVR, and then hit the sack.  I definitely like my routine...and my General Hospital.  For football, however, I will deviate from the schedule.  Although my beloved Sooners didn't make it to the National Championship, my friend Heather and her hubby are major Auburn fans, so they decided to host a watch party.  Well, this girl can't say no to football and food, even if it is on a weeknight.  Since they have hosted quite a few parties, I figured I better bring a snack too.  Since I cook for a living if I don't bring a snack, a strange guilty feeling comes over me.  I know, I'm weird like that.  I worked Monday, so I needed something easy to throw together.  Then, I remembered this fantastic fruit tart they make at a local French bakery here in Norman.  I recently had some after my sister brought it over for Christmas.  It's a sweet dough topped with creamy custard and fresh fruit.   Kind of like a fruit pizza.  So, I came with a super easy version for a last minute treat to take to a party.  I baked the crust and made the cream the night before.  Right before the party, I frosted it topped it with fresh fruit and was out the door.  This would also be delicious at a brunch or for summertime holidays as well.  Enjoy!!

Big K's Fruit Pizza

For The Dough:

2           Each        Sticks Unsalted Butter, Softened
1 1/2     Cups       Granulated Sugar
2           Each        Eggs
1           Tsp          Vanilla Bean Paste
2 1/2     Cups        All Purpose Flour
2           Tsp          Baking Powder
1           Tsp          Salt
1           Tbsp        Lemon Zest

Preheat oven to 350 degrees.  In a medium sized mixing bowl beat together butter and sugar for 2 minutes using electric beaters.  Beat in the eggs and vanilla, beat again until well incorporated.  Fold in the remaining ingredients with a spatula until moistened.  Spread into a ungreased 13x9 cookie sheet.  Bake for 18 minutes.  Allow to cool.  Cover with plastic wrap if you are frosting it the next day.

For The Cream:

16        Oz           Cream Cheese, Softened

1          Cup         Powdered Sugar

8          Oz           Tub of Cool Whip

1          T              Vanilla Bean Paste or Extract

In a medium sized mixing bowl beat together the cream cheese, powdered sugar, and vanilla until smooth and fluffy.  Beat in the cool whip.  Chill for at least one hour.  Spread evenly over the crust.

1/2 Cup Each of the Following

Strawberries-Sliced

Raspberries

Blueberries

Kiwi-Sliced

Sprinkle fruit all over the frosted cookie.  Cut into squares and serve!  Yum

*If you are in a hurry a store bought cookie dough is just fine.  Just get 2 rolls of sugar cookie dough and spread it on the cookie sheet.

Back to Life

So, I must admit I have been a little blog stagnant lately.  I have no excuses (single mom, full time job, ahem).  Not to mention the holiday craziness.  When the holidays come in my family, so do the birthdays!  My grandma is two days before and my sister's is the day after.  She never complains about this.  Ever.  This year both parties ended up being last minute and at my house.  For my grandma this was the big 80, my mom suggested WE throw a party.  Which means my sister and I scrambled around like maniacs trying to get food, decorations, and invitations done while my mother took my grandma around for bon bons and croissants.  She claims she was "distracting her" from the surprise (she knew all along by the way).  Luckily my aunt pitched in as well and the party was amazing.  My grandma does not like people to fuss over her.  We didn't let that stop us.  We decorated with photos of her throughout her 80 years, although finding a photograph of the woman who hates to be photographed was like finding a needle in a haystack.  We made her favorite foods, which is also difficult since she lives off of chocolate ice cream. We bought her gifts, which she always demands we never do.  In the end I think she really appreciated the effort.  Since one of her favorite things is tea, I made some fantastic tea sandwiches.  I used the pimiento cheese recipe I have blogged about before and I made the all time favorite cucumber tea sandwich.  Instead of taking the time to thinly slice a bunch of cucumbers I made a spread.  It was easy and ended up being delicious!!  Here is the recipe.  Enjoy!!

Cucumber Tea Sandwiches
Makes 48 Small Triangles

24        Each        Slices of Soft White Sandwich Bread
2          8 oz         Blocks of Cream Cheese, Softened
2          Each        Cucumbers
1          Half         White Onion
1          Tsp          Garlic Powder
1          Tsp          Salt
1/2       Tsp          Fresh Cracked Black Pepper

Peel the outer skin of the cucumber using a potato peeler.  Cut the ends off the onion, slice in half and peel off the skin.  Take a cheese grater and grate the cucumber and onion.  Sprinkle with the salt and place into a colander, allow to drain for 30 minutes.  Place cream cheese in a medium sized bowl, add in the cucumber, onion, garlic powder, salt and pepper.  Whisk together until well incorporated.  Spread mixture evenly on 12 slices of the bread, top with the remaining 12 slices.  I cut off the crusts and cut into four triangles.  If you have any leftover cucumber spread, it is delicious as a spread on a veggie or turkey sandwich.  Enjoy!
Love as Always, "Big K"