November 30, 2007

Server Migration This Weekend

This weekend my Tech Guy (i.e. Jamison! ;o)) is going to be dealing with moving Dianne's Dishes to its own server. As with any move there might be a few glitches along the way, so if you stumble upon something that looks odd it will hopefully be fixed quickly!

So hang on to your seats everyone, it's going to be an interesting ride, though hopefully it will be seamless and you won't actually notice anything at all. :o)

Posted by Dianne at 11:57 AM | Comments (0) | TrackBack

Macaroni and Five Cheeses

Macaroni and Cheese is one of those foods that immediately makes most people think of comfort, of warmth and of home. It's warm, creamy and oh so sinful, but in a comforting sort of way and sometimes you just need that sort of thing.

Macaroni and Five Cheeses takes your normal Mac and Cheese and takes it to a whole different level. By baking the macaroni in the oven it makes the flavors meld in a way that simply cooking on the stove top doesn't allow, though it's certainly ok to just eat it at that step too! This isn't a dish you want to make often because it's definitely not health food, but occasionally it's nice to indulge is some warm, cheesy goodness!

What You'll Need for the Macaroni:
1 - 1 pound box of elbow macaroni, cooked according to package directions
4 tablespoons of butter
1/3 cup of unbleached all purpose flour
Sea salt
Freshly ground black pepper
1/2-3/4 cups of dairy (Note: Milk, half and half, heavy cream, etc. I used skim milk today.)
2 cups of cheddar cheese, shredded (Note: I like sharp, but what ever you prefer works fine.)
1 cup Monterrey Jack cheese, shredded
1 cup of provolone cheese, shredded
1 cup of swiss cheese, shredded

Cook macaroni according to package directions, drain and set aside in a very large bowl.

In the same pot that you cooked the macaroni melt butter and add flour, a pinch of sea salt and some freshly ground black pepper. Cook for 1 to 2 minutes stirring constantly to cook the flour. Add dairy and stir to mix. Cook until roux thickens slightly and add cheese. Stir until cheese is completely melted and mixture is smooth. If the mixture is really thick add more dairy to the mix. It should be like thick pancake batter in consistency.

Once the mixture is smooth pour it over the macaroni noodles until well incorporated.

At this point you can dig in if you want and you basically have Macaroni with Four Cheeses, but now let's take it to another level!

Pour macaroni mixture into a greased 13 X 9 dish or two smaller dishes. (Note: I went with two smaller dishes. We're having oven issues at the moment and are waiting on the repair guy to do what needs to be done. I actually baked the two smaller dishes in the toaster oven! One is for me and the other one I'm going to put in the freezer and give it to my sister the next time I see her. See it's a share with your friends/family type of dish! ;o))

And now on to the topping!

What You'll Need for the Topping:
Unseasoned bread crumbs
Parmesan cheese, shredded
Sea salt
2 tablespoons of butter, cut into small dot sized pieces

Preheat oven to 375 F.

Once the macaroni is spread into the greased dish cover the top with a thin layer of bread crumbs and then sprinkle the top with a thin layer of Parmesan cheese and sea salt.

Dot the top with the small butter pieces.

Bake for 30-40 minutes until top is golden brown. Let sit for 5 minutes and then serve.

Notes: This can be reheated easily and you can even freeze it with the topping on and thaw and bake later. Any type of cheese you like will work. You could even add in some salsa for a Mexican flare!

Posted by Dianne at 10:20 AM | Comments (2) | TrackBack

November 29, 2007

Peanut Butter Fudge

Peanut butter! What's not to like? Take that peanut butter and make it into fudge and that's indulgence on a plate!

My best friend Darlene has made Peanut Butter Fudge for years and last year at the beach she brought along a batch to share. It is to die for!! When Jamison requested that I make some Peanut Butter Fudge for him to take to work to share I knew there was no other place to go than to Darlene! She kindly shared the recipe with me and you by default!

This fudge is creamy, yummy and oh so peanut buttery! It would make the perfect Christmas gift if you're looking for something home made to share. Try it and see!

What You'll Need:
3 cups sugar
1-1/2 sticks of butter
2/3 cups of evaporated milk
3/4ths of an 18 ounce jar of peanut butter (Note: I used roughly 1 & 3/4 cups.)
1 - 7 ounce jar of marshmallow cream (Note: I couldn't find a 7 ounce jar so I used a 7 1/2 ounce jar instead.)
1 teaspoon of vanilla

Butter a 13 X 9 inch dish and set aside.

Measure out peanut butter and have it ready to go. Open marshmallow cream jar and have it ready to go too. Have the vanilla handy as well. You'll want to move fast once you remove the sugar mixture from the heat.

Place sugar, butter and evaporated milk in large heavy saucepan and bring to a boil on medium heat, stirring constantly. Boil for roughly 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Stir in peanut butter and marshmallow cream until completely smooth. Add vanilla and stir to mix.

Pour melted mixture into the prepared dish and spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled. Cut fudge into squares and store in tightly covered container at room temperature.

Notes: I think it would be interesting to stir in some chunks of chocolate to the mix right before adding it to the dish to cool, but not to the point where the chunks melted. When we were at the beach we also talked about dunking it in chocolate for a chocolate covered peanut butter fudge, because after all chocolate and peanut butter...I'm just saying! ;o)

Posted by Dianne at 5:01 PM | Comments (3) | TrackBack

November 28, 2007

Turkey Salad

This is yet another recipe that let's you utilize that left over turkey without out a lot of hassle or fuss and as I mentioned yesterday that's a good thing after working so hard on the big Thanksgiving meal!

Much like Chicken Salad, Turkey Salad makes a great sandwich or is even good served in a wedged tomato or on a bed of lettuce. It's a simple and delicious twist on a classic...Try it and see.

What You'll Need:
4 cups of cooked turkey, chopped (Note: Light or dark meat works fine or a mixture of both. It's a matter of personal taste.)
3 ribs of celery, chopped fine
1 small red onion, chopped fine
Sea salt
Freshly ground black pepper
3-4 tablespoons of light mayo (Note: You don't need a lot of mayo to get the job done. It shouldn't be heavy, but a light coating instead. Many time people over do it and you end up with a heavy, gloppy mixture, which isn't a good thing.)

Mix all ingredients in a large bowl and chill for at least 1 hour before serving.

Notes: This could easily be made with chicken instead of turkey and it similar to Whole Foods Chicken Salad, minus the tarragon (which in all honesty I'm not a big fan of, though I will eat it from time to time), walnuts and chicken of course! ;o)

Posted by Dianne at 8:23 AM | Comments (0) | TrackBack

November 27, 2007

Turkey Noodle Soup

So what do you do with all those Thanksgiving leftovers? Turkey Avocado Salad is a good way to utilize the turkey other than just a good old turkey sandwich or you could even make a casserole similar to my Chicken Casserole substituting turkey for the chicken or even make some Quesadillas with turkey instead of chicken, but one of my favorite things to do with left over turkey is to make Turkey Noodle Soup!

You can make this soup the next day or even freeze the components and make it the next month! This is your basic dump and eat soup. It's simple, versatile and delicious and after all there is nothing more wonderful than a simple, versatile and delicious recipe especially after you've slaved over the stove for days or even weeks! ;o)

What You'll Need:
3-4 quarts of turkey or chicken broth (Note: To make your own broth see this entry.)
1 onion, chopped
3 large celery ribs, chopped (Note: I had sliced veggies for a veggie and dip tray on Thanksgiving and had left over celery and carrots so I actually just chopped those into smaller pieces and added them to the soup even though carrots are actually included in the next ingredient. Remember soup can be as much of or as little of something as you want.)
1 - 16 ounce package of frozen mixed vegetables
A pinch of sea salt
1 teaspoon or more of black pepper
1 - 20 ounce package of noodles (Note: You can use whatever type of pasta you like. I like to use Ricciolini.)

In a large stock pot bring broth to a boil. Dump in all ingredients, but the noodles and and lower to a simmer. Cook until veggies are tender. Add noodles and cook for an additional 6-8 minutes until the noodles are tender. Serve immediately.

Notes: You can add any vegetables that you like to the mix. You could also add in other herbs if you like, but I think the simpler the better in this case. This soup is also very good as left overs.

Posted by Dianne at 9:07 AM | Comments (0) | TrackBack

November 26, 2007

Daring Bakers: Tender Potato Bread

I have joined the Daring Bakers and this months challenge was Tender Potato Bread! The recipe is from Home Baking: The Artful Mix of Flour & Tradition Around the World by Jeffrey Alford and Naomi Duguid and was given by this month's host Tanna of My Kitchen in Half Cups.

Now let's talk about the bread itself! This truly is a delicious bread! You simply have to try it! It can be made into so many different things and nothing is better than a versatile recipe! ;o) Tanna's directions are below and my notes follow.

What You'll Need:
4 medium to large floury (baking) potatoes, peeled and cut into chunks. (Tanna Note: For the beginner bread baker I suggest no more than 8 ounces of potato; for the more advanced no more than 16 ounces. The variety of potatoes you might want to use would include Idaho, Russet & Yukon gold, there are others.)
4 cups(950 ml) water, reserve cooking water
1 tablespoon plus 1 teaspoon salt
2 teaspoons active dry yeast
6 ½ cups to 8 ½ cups (1 kg to 1350g) unbleached all-purpose
1 tablespoon unsalted butter, softened
1 cup (130g) whole wheat flour

Making the Dough (Directions will be for making by hand):

Put the potatoes and 4 cups water in a sauce pan and bring to boil. Add 1 teaspoon salt and cook, half covered, until the potatoes are very tender.

Drain the potatoes, SAVE THE POTATO WATER, and mash the potatoes well. (Tanna Note: I have a food mill I will run my potatoes through to mash them.)

Measure out 3 cups(750ml) of the reserved potato water. Add extra water if needed to make 3 cups. Place the water and mashed potatoes in the bowl you plan to mix the bread dough in. Let cool to lukewarm (70-80°F/21 - 29°C) – stir well before testing the temperature – it should feel barely warm to your hand. You should be able to submerge you hand in the mix and not be uncomfortable.

Add yeast to 2 cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.

Note about Adding Yeast: If using Active Dry Yeast or Fresh yeast, mix & stir yeast into cooled water and mashed potatoes & water and let stand 5 minutes. Then add 2 cups of flour to the yeast mix and allow to rest several minutes. If using Instant Dry Yeast, add yeast to 2
cups all-purpose flour and whisk. Add yeast and flour to the cooled mashed potatoes & water and mix well. Allow to rest/sit 5 minutes.

Sprinkle in the remaining 1 tablespoon salt and the softened butter; mix well. Add the 1 cup whole wheat flour, stir briefly.

Add 2 cups of the unbleached all-purpose flour and stir until all the flour has been incorporated.
(Tanna Note: At this point you have used 4 cups of the possible 8 ½ cups suggested by the recipe.)

Turn the dough out onto a generously floured surface and knead for about 10 minutes, incorporating flour as needed to prevent sticking. The dough will be very sticky to begin with, but as it takes up more flour from the kneading surface, it will become easier to handle; use
a dough scraper to keep your surface clean. The kneaded dough will still be very soft. Place the dough in a large clean bowl or your rising container of choice, cover with plastic wrap or lid, and let rise about 2 hours or until doubled in volume.

Turn the dough out onto a well-floured surface and knead gently several minutes. It will be moist and a little sticky.

Forming the Bread:
Divide the dough into 2 unequal pieces in a proportion of one-third and two-thirds (one will be twice as large as the other). Place the smaller piece to one side and cover loosely.

To shape the large loaf:
Butter a 9 x 5 x 2.5 inch loaf/bread pan. Flatten the larger piece of dough on the floured surface to an approximate 12 x 8 inch oval, then roll it up from a narrow end to form a loaf. Pinch the seam closed and gently place seam side down in the buttered pan. The dough should come
about three-quarters of the way up the sides of the pan. Cover with plastic wrap and let rise for 35 to 45 minutes, until puffy and almost
doubled in volume.

To make a small loaf with the remainder:
Butter an 8x4X2 inch bread pan. Shape and proof the loaf the same way as the large loaf.

To make rolls:
Butter a 13 x 9 inch sheet cake pan or a shallow cake pan. Cut the dough into 12 equal pieces. Shape each into a ball under the palm of your floured hand and place on the baking sheet, leaving 1/2 inch between the balls. Cover with plastic wrap and let rise for about 35 minutes, until puffy and almost doubled.

To make focaccia:
Flatten out the dough to a rectangle about 10 x 15 inches with your palms and fingertips. Tear off a piece of parchment paper or wax paper a little longer than the dough and dust it generously with flour. Transfer the focaccia to the paper. Brush the top of the dough generously with olive oil, sprinkle on a little coarse sea salt, as well as some rosemary leaves, if you wish and then finally dimple all over with your fingertips. Cover with plastic and let rise for 20 minutes.

Baking the bread(s):

Note about baking order: bake the flat-bread before you bake the loaf; bake the rolls at the same time as the loaf.

Note about cooling times: Let all the breads cool on a rack for at least 30 minutes before slicing. Rolls can be served warm or at room temperature.

For loaves and rolls:
Dust risen loaves and rolls with a little all-purpose flour or lightly brush the tops with a little melted butter or olive oil (the butter will give a golden/browned crust). Slash loaves crosswise two or three times with a razor blade or very sharp knife and immediately place on the stone, tiles or baking sheet in the oven. Place the rolls next to the loaf in the oven.

Bake rolls until golden, about 30 minutes. Bake the small loaf for about 40 minutes. Bake the large loaf for about 50 minutes.

Transfer the rolls to a rack when done to cool. When the loaf or loaves have baked for the specified time, remove from the pans and place back on the stone, tiles or baking sheet for another 5 to 10 minutes. The corners should be firm when pinched and the bread should
sound hollow when tapped on the bottom.

For foccaia:
Place a baking stone or unglazed quarry tiles, if you have them, if not use a no edged baking/sheet (you want to be able to slide the shaped dough on the parchment paper onto the stone or baking sheet and an edge complicates things). Place the stone or cookie sheet on a rack in the center of the oven and preheat to 450°F/230°C.

If making foccacia, just before baking, dimple the bread all over again with your fingertips. Leaving it on the paper, transfer to the hot baking stone, tiles or baking sheet. Bake until golden, about 10 minutes. Transfer to a rack (remove paper) and let cool at least 10 minutes before serving.

Dianne's Notes: First off this recipe simply makes a very beautiful dough. It's just perfect!

The recipe said to bake for almost an hour at 400 F. The bread was done after 30 minutes and if I had left it in the oven for an hour it would have been burned to a crisp. If I made this again I would drop the temperature to 350 F and bake for about 45-50 minutes instead of the higher temperature.

On the potato front I ended up with twice what I needed. I think two potatoes would be more apt to the amount needed, but as Tanna mentioned it all is in your perception of what a medium potato might be and I'm sure everyone would look at that differently.

I ended up baking two loaves of bread. A big one and a small one. I braided the bigger one, but it was hard to see in the baked outcome. The smaller loaf was "prettier", but it all tastes the same in the end! ;o)

I would like to try it with one of the more "healthy" potatoes such as sweet potatoes or blue potatoes to see how it would turn out. I would also like to try it with all whole wheat or white whole wheat flour instead of using white flour.

That was fun! I can't wait to see what December's challenge brings! ;o)

Posted by Dianne at 4:40 PM | Comments (32) | TrackBack

November 21, 2007

Thanksgiving Yummy: Brining a Turkey 101

Years ago I discovered the process of brining a turkey and I was immediately hooked! A brined turkey makes a luscious, juicy bird when cooked and once you go down that path you just don't want to go back! Strangely I've ever tried this with a chicken, though it's supposed to work just as well.

Anyway, up until this year I've always used a big bucket. The only problem with this method is that you're basically taking up half your fridge with a big bucket for 12 to 24 hours and that can be a long time to tie up the fridge when you're trying to prepare for Thanksgiving. A few weeks ago I came across the notion of a brining bag from the Pioneer Woman Cooks and decided to try that method instead.

I thought briefly for a moment today I might have to go back to the bucket method. I ordered brining bags from Williams Sonoma several weeks ago, but they were back ordered. I received an email earlier this week saying they had shipped and would be here in time for Thanksgiving, BUT the UPS man came and went this morning with no bags and it turns out though WS claims they were shipped via 2-day shipping to arrive in time, UPS claims that they haven't received them yet!

So what's a girl to do?

I finally found some very large sealable bags at the store and I am using one of them instead. So whether you use a bucket or a bag, I highly recommend brining a turkey!

What You'll Need:
1 bucket or very large brining bag
1 turkey (Our turkey this year is 22 pounds)
2 cups of sea salt
Water
Sage
Bay leaves
Black peppercorns
Rosemary
Citrus (Note: Lemons, limes, oranges and/or grapefruit, etc. all work fine.)

In the bucket or large brining bag dissolve 2 cups of salt in some water. Add turkey. Add fresh herbs, citrus of your choice and peppercorns.

If you are using a bucket cover the turkey with water. Place in the fridge. Let brine 12-24 hours. Remove from brining solution and discard. Cook turkey as you normally would.

If you are using a bag then add enough water to cover the bottom half of the turkey. Seal bag and place in the fridge. Every hour or so go in and turn the turkey and swish the brining solution around so that the entire turkey gets a turn in the brining solution. Remove turkey from the brining solution and discard. Cook turkey as you normally would.

Notes: My version of brining involves cold brining in that I never heat the brining solution. I've seen it done both ways, but I prefer cold brining. Any herb or seasoning you want to toss into the mix will work. Sea salt works better for this solution over table salt. If you're using table salt cut back to 1/2-3/4 a cup as it's a different consistency than sea salt.

Posted by Dianne at 4:07 PM | Comments (0) | TrackBack

Thanksgiving Dessert Yummy: Jamison's Chocolate Pie

In Jamison's family each holiday each person gets their own favorite pie. We've carried that tradition over and Jamison's pie of choice is your basic chocolate pie. I came up with this version and few years ago. It is rich, creamy and oh so delicious. If it weren't for the Pumpkin Cheesecake I might just have to make two! ;o)

What You'll Need:
1-9-inch pie shell, pre-baked
1/2 cup of unbleached all purpose flour
2/3 cup of unsweetened cocoa powder
2 1/2 cups of organic cane sugar
1 teaspoon of sea salt salt
2 cups of evaporated milk
4 egg yolks
1 teaspoon of vanilla extract
2 tablespoon of butter

Pre-bake a pie shell and sit aside. You can use either a store bought crust or make your own. It's completely up to you. I used a store bought version today.

Sift or whisk together flour through salt into a large sauce pan. Slowly add milk and eggs yolks and whisk until smooth. Turn stove one and cook over medium heat stirring constantly until the mixture is thick. Remove thickened chocolate mixture from heat and stir vanilla and butter until butter melts and mixture looks glossy. Pour chocolate mixture into your prepared pie shell. Refrigerate for 4 hours to overnight. Top with whipped cream and chocolate shavings to serve.

Notes: There are no notes for this one, but you knew that already! ;o)

Posted by Dianne at 3:45 PM | Comments (0) | TrackBack

November 20, 2007

Thanksgiving Dessert Yummy: Pumpkin Pie Fudge

This is a recipe from one of my mom's dear friends Wanda, who we affectionately call "Aunt Wanda". This fudge is creamy, delicious and very pumpkin pie like, but not. (That makes a whole lot of sense now doesn't it? ;o)) This is yet another way to utilize pumpkin and I'm all about the pumpkin! It is Thanksgiving after all! ;o)

(Note: My laptop is in the shop so I'm using Jamison's instead. He doesn't have the same photo software and such that I do so I made due with what he had and because of that the pictures may look a bit different than normal. I'm hoping to have my computer back later this week. Dare I even hope for today? ;o))

What You'll Need for the Fudge:
1 1/2 cups of sugar
2/3 cups of evaporated milk
1/2 cup of pumpkin (Note: Canned or fresh cooked and mashed works fine)
2 tablespoons of butter
1 tsp of salt
2 teaspoons of pumpkin pie spice
12 ounces of white chocolate, chopped fine (Note: I use Ghirardelli White Chocolate Baking Bars, but white chocolate chips will work fine.)
2 cups of miniature marshmallows (Note: Look for marshmallows that aren't made with high fructose corn syrup.)
1 teaspoon of vanilla

Place sugar, evaporated milk, pumpkin, butter, salt and pumpkin pie spice in the saucepan. Bring to a low boil. Boil for 12 minutes stirring here and there to ensure that the mixture doesn't burn or stick.

Remove from heat and stir in white chocolate and marshmallows until melted.

Add vanilla and stir to mix.

Pour into a 13 X 9 inch pan that has been greased with butter. Chill until set.

Cut into small squares to serve. Store covered in the fridge.

Notes: The original recipe called for 1 1/2 cups of nuts as an optional addition, which you could easy add. The recipe also called for vanilla baking chips, which I had never heard of or seen. White chocolate works and is delicious to boot, so I don't think I'd change that, though you could.

Posted by Dianne at 9:27 AM | Comments (5) | TrackBack

November 19, 2007

Thanksgiving Dessert Yummy: Pumpkin Cheesecake

This week let's delve into some Thanksgiving dessert yummies! They are a bit harder to freeze so I make them the week of Thanksgiving! On Wednesday I'm going to go all out and post a dessert recipe and my version of brining a turkey! How's that for crazy???!?!? ;o)

Up first Pumpkin Cheesecake!

Within my circle of friends and family I'm somewhat known for my cheesecakes. I've got a ton of different scrumptious variations and people ask for them often! Key Lime, Chocolate, Peppermint, Caramel Irish Cream, Turtle, Peanut Butter, Regular, among many others and one of my favorites is my Pumpkin Cheesecake! Every Thanksgiving I whip one of these gems up and I look forward to it all year! It's a different twist on the standard pumpkin pie, but it will draw raves! Try is and see.

What You'll Need for the Crust:
2 1/2 cups of gingersnap cookies
1/4 cup of sugar
1 stick of butter, melted

Measure 2 1/2 cups of ginger snap cookies and then process them in the food processor until smooth. (Note: If you don't have a food processor then place them in a plastic bag and have fun smashing them! ;o)) Process in sugar and melted butter until a crumbly mixture forms. Press the crumb mixture into a 9-inch spring form pan that has been sprayed with non-stick spray. Wrap the outside of the pan with aluminum foil to the very edges of the pan, without covering the opening. Set aside.

What You'll Need for the Filling:
3 - 8 ounce packages of cream cheese, softened (Note: You can use regular, light or even fat free cream cheese.)
1 - 15 ounce can of mashed pumpkin or 1 and 3/4 cups of freshly mashed pumpkin
1 cup of ricotta cheese (Note: You can use the whole milk, part skim or fat free version.)
1 cup of natural brown sugar
4 eggs
2 teaspoons of pumpkin pie spice
1 cup of unbleached all-purpose flour

Preheat oven to 325 F. (Note: This is very important when baking a cheesecake! The oven must be preheated! Do NOT skip this step!!)

Put a pot or kettle on to boil with enough water to cover 1/2-3/4 of the cheesecake pan with water.

Cream together cream cheese, pumpkin, sugar, ricotta and eggs until well blended. Mix in pumpkin pie spice and flour until just blended. Pour into prepared crust.

Place cheesecake pan into a baking dish. Pour hot water into the dish or pan being careful not to get any water on or in the cake itself. The water depth should be at least 1/2 the way up the side of the spring form pan, but no more than 3/4ths of the way up the side.

Bake for 1 hour. Turn oven off and open oven door to the broil position and let the cake sit unmoved for 1 more hour.

After the cheesecake sits for 1 hour carefully remove from the oven and take out of its water bath. Chill in the refrigerator for at least 4 hours.

Notes: The water bath helps the cheesecake top to not split as much. If you're making this on a cold day (like today for example), you might have trouble getting the cream cheese to cream completely smooth. Don't worry about this as it will not affect the taste of the cheesecake. You can also use graham cracker crumbs instead of gingersnaps, though I think the gingersnaps give it that extra omph. If you want you can decorate the top of the cheesecake with seasonal shaped cookies (such as leaves, acorns, pumpkins, etc.) and I recommend serving it with a dollop of fresh whipped cream on top.

Posted by Dianne at 1:15 PM | Comments (2) | TrackBack

November 16, 2007

Thanksgiving Yummy: Corn Casserole

This is another adaptation of an old family favorite. I don't remember when it was added to the holiday menu, but after it was it was such a hit that it came back on Thanksgiving and Christmas every year after that! This dish has a consistency similar to corn pudding. It's warm, creamy, delicious and oh so comforting! After all holiday meals should be just that! ;o)

What You'll Need:
1 – 10 ounce package of frozen corn
1 cup of fat free half and half
2 cups of cornmeal
½ cup of unbleached all purpose flour
1 tablespoon of baking powder
1 teaspoon of sea salt
¼ cup of organic cane sugar
1 cup of light mayonnaise (Note: I like Hellmann’s Light)
1 cup of light sour cream
2 eggs
1 – 16 ounce package of frozen corn
8 ounces of cheddar or Colby cheese, shredded

Preheat oven to 375 F.

Bring the 10 ounce package of frozen corn and half and half to a quick boil. Remove from heat and process in the food processor until slightly smooth. (Basically you’re making creamed corn. By bringing it to a boil you’re just knocking the chill out of the corn to make it easier to process.) Set aside.

While corn is heating, in a very large bowl mix cornmeal through sea salt until mixed thoroughly. Add mayonnaise, sour cream and eggs and stir well. Stir in creamed corn mixture and the 16 ounce bag of frozen corn. Stir ingredients until mixture is completely mixed. Pour mixture into a 13 X 9 inch dish OR a three quart baking dish that has been greased or sprayed with non-stick spray. Bake for 45-55 minutes until done through. Top with shredded cheddar and bake for another 10-15 minutes until cheese is melted.

Let sit for 10 minutes and serve OR the casserole can be frozen for up to six weeks and thawed and reheat for 20-25 minutes at 350 F until warmed through.

Notes: As I mentioned before this is a recipe I adapted from one of my Mom’s holiday favorites. The recipe she uses calls for canned corn, creamed corn and Jiffy cornbread mix. I simply brought together the same components, without using the more processed equivalents. The result is spot on in taste and with a lot less preservatives. It’s a win, win situation all around. ;o)

Posted by Dianne at 4:55 PM | Comments (0) | TrackBack

November 15, 2007

Thanksgiving Yummy: Maple Pumpkin Bread

Oh my what a day, what a DAY! I don't think I've made an entry this late in the day (or night as the case may be! ;o)) since I started Dianne's Dishes, but that's neither here nor there. Let's get on to the Thanksgiving recipe instead, shall we? ;o)

Even on Thanksgiving you've simply got to eat breakfast! Why not go with a pumpkin theme? Mmmmm Pumpkin! Maple Pumpkin Bread is just the thing to get the day started off on a holiday note. This bread is simple, quick and delicious! The best part is that you can make it ahead of time and simply enjoy a leisurely breakfast before all the joy and thankfulness! ;o)

What You'll Need:
3 cups of unbleached all purpose flour OR white whole wheat flour
1 teaspoon of sea salt
1 tablespoon of baking powder
1 tablespoon of pumpkin pie spice mix
1 1/4 cup of natural brown sugar, divided
1/2 cup of maple syrup
2 eggs
1 cup of buttermilk
1 - 15 ounce can of pumpkin (Note: NOT pumpkin pie mix!)
1 1/2 cups of chopped walnuts
1 cup raw pumpkin seeds (Also know as pepitas)

Preheat oven to 375 F.

In a large bowl mix flour through pumpkin pie spice mix, along with 1 cup of brown sugar and stir to mix. Add maple syrup through pumpkin and stir to mix thoroughly. Stir in nuts and pumpkin seeds until incorporated. Pour batter into 2 greased or sprayed loaf pans. Sprinkle the batter with 1/4 cup of brown sugar spread evenly between the two loaves.

Bake for 35-45 minutes or until toothpick comes out clean. Remove from oven and let cool to the touch before removing the loaves from the pans. Store in an airtight container for up to a week.

Notes: You could easily make this batter as muffins. They would most likely bake for 12-15 minutes or until they stick done. You could also add in a cup of raisins or use another type of nut. 2 cups of chopped apple would be a nice addition as well. You can serve it right out of the oven OR you can freeze it for up to six weeks and thaw before using. You can even top a slice with a little peanut butter...It sounds weird, but it's great so what are you waiting for? ;o)

Posted by Dianne at 9:56 PM | Comments (2) | TrackBack

November 14, 2007

Thanksgiving Yummy: Sweet Potatoes

Sweet Potatoes...Another quintessential dish synonymous with most Thanksgiving and/or Christmas celebrations and much like any other holiday favorite there are countless ways that people make them. Most families have their own favorites and I go back and forth between two versions myself, but none the less Sweet Potatoes help start the holiday season no matter how you like them.

What You'll Need:
6-8 sweet potatoes, cut in half lengthwise (Note: Here in America yams and sweet potatoes are often synonymous, though they are really two different things. Either will work for this dish, but I recommend real sweet potatoes if you can find them.)
1/4 cup of natural brown sugar
2 tablespoons of honey
1-2 teaspoons of cinnamon
1 teaspoon of nutmeg (Note: I usually use freshly ground nutmeg, but if you're using it out of the bottle go with the measurement given here. If you're grinding it fresh give 4-6 passes over the grater.)
Marshmallows or pecans to top (Optional)

Preheat oven to 375 F.

Place sweet potatoes cut side down on a baking sheet that has been lined with parchment paper or a Silpat. Bake for 30-35 minutes until potatoes stick done with a fork. Remove from the oven and let cool to room temperature.

Once potatoes have cooled squish or scrape cooked flesh from the skins into a large bowl. Mix with brown sugar, honey and spices until well mixed. Pour mixture into a dish that has been sprayed with non-stick spray or buttered. Top with marshmallows or pecans if desired. If you wanted to just go "crazy" you could do both! ;o) If you don't want either they are equally as good plain.

Once the potatoes are topped (or not) you can either bake them immediately in a 350 F oven for 20-25 minutes until heated through OR you can place them in the freezer for up to six weeks. If you choose the freezer method thaw before cooking and reheat the same way.

Notes: Sweet potatoes are sweet in and of themselves so you need little to no sugar. Just add enough to give a brown sugar flavor, but not enough to make them sickly sweet. You could use maple syrup instead of honey if you prefer as well. This year I decided to add marshmallows to the top. Last year I went with pecans. I usually go with pecans in fact, but I was in a marshmallowly mood this year. If you go the marshmallow route read the label of the marshmallows and make sure they aren't made with high fructose corn syrup. You could even make your own marshmallows if you wanted, minus the sprinkles of course! ;o)

Posted by Dianne at 2:28 PM | Comments (2) | TrackBack

November 13, 2007

Thanksgiving Yummy: Cornbread Dressing

Cornbread dressing (or stuffing...I guess it depends on whether you stuff it into the bird or not! ;o)) is more traditionally a Southern recipe I would say, but regardless it's an essential holiday side dish! The version below is very similar to my Mom's traditional dish, though I've omitted the butter and use the healthier extra virgin olive oil instead. Some people add in meat, some add in other veggies, or you can add whatever you like. It's all up to you, but regardless of how you do it, the end result is delicious!

What You'll Need for the Cornbread:
2 cups of corn meal
1 cup of flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 eggs
2 cups of buttermilk

Preheat oven to 400 F.

Mix together dry ingredients in a large bowl. Add eggs and buttermilk and mix until incorporated. Pour into a 8 x 12 inch dish (or 13 x 9 inch dish if you want) sprayed with non-stick spray and spread out evenly. Bake for 20-25 minutes or until golden brown. Remove from oven and cool to room temperature.

What You'll Need for the Dressing:
One batch of cornbread (See recipe above)
Extra virgin olive oil
1 1/2 onions, chopped
1 bunch of celery, chopped
A pinch of sea salt
1 teaspoon of black pepper
2-3 heaping tablespoons of sage or poultry seasoning
1 quart of broth (Note: Vegetable, chicken or turkey broth will work fine.)
2 eggs

Preheat oven to 375 F.

Crumble the cornbread into a large bowl and set aside.

Sauté onion and celery until tender and slightly caramelized. Add to cornbread. Add seasonings, broth and eggs. Mix thoroughly and pour mixture into a 13 X 9 inch pan that has been sprayed with non-stick spray. Bake for 35-45 minutes until golden brown.

Serve immediately or freeze for up to six weeks. If frozen thaw and then reheat for 20-25 minutes covered with foil until warm through. If needed add a bit more broth to moisten.

Notes: You can add in 1-1 1/2 cups of shredded carrots, sliced mushrooms or even corn if you like. Some people like to add ground beef or sausage, but I've never tried that. You could even add in oysters or clams if you like. For a more un-Southern version you can use toasted French or white bread instead of cornbread.

Posted by Dianne at 1:52 PM | Comments (0) | TrackBack

November 12, 2007

Thanksgiving Yummy: Cranberry Sauce

OK, I'll be completely honest here and tell you I detest cranberries. I don't like them dried, I don't like the fresh, I don't like them frozen, I don't like them baked into things, I just plain out do not like them, though I've tried them many ways! My sister however adores them and since I in turn adore her I tolerate them on Thanksgiving and Christmas and whip up a batch of homemade cranberry sauce because my inner chef can't stand the thought of the glop out of the can! ;o)

Originally I saw something similar to this a few years ago on FoodTV, but I don't recall which of their chefs was making it, though I do remember their variation had tarragon in it and I remember thinking "Tarragon and cranberries? Seriously?!!?!" So I took their basic idea and very soon I had deviated from it rather quickly. Surprisingly this isn't half bad and even I, Ms. Cranberries Suck Monumentally, will even eat a bite or two, though it is by no means my favorite Thanksgiving treat and I'll go for sweet potatoes or something pumpkin related over this 9.9 times out of 10, but if I have to eat a cranberry this is how I'd eat one! My sister says it's even good frozen right out of the freezer, but I, and you in turn, will have to take her word for that, though she's an honest girl so I'm sure she knows exactly of which she speaks! ;o)

Anyway now that I'm through picking on my sister...So all you cranberry lovers out there this one is for you. Cranberry Sauce is one of those quintessential dishes that automatically makes you think of Thanksgiving! This version is quick, easy and delicious...If you like cranberries that is, which I mentioned I don't! ;o)

What You'll Need:
3 pints (or roughly 6 cups) of fresh cranberries
The zest of two oranges
The juice of two oranges (Note: This is normally roughly 3/4 to 1 cup of orange juice. It doesn't have to be perfect. The recipe is very versatile.)
1 cup of organic cane sugar

Dump ingredients into a medium sized pot and bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes until cranberries pop (and yes sometimes you can even hear them do just that!) and begin to break down. The mixture will also turn very jelly like.

Chill and serve OR you can freeze the mixture for up to 6 weeks. Take from the freezer and thaw before serving OR if you're like my sister you can just eat it frozen! (She knows that by the way because I send the leftovers home with her and she freezes them! ;o))

Notes: If you end up with oranges that don't have much juice in them, just make up for it by using any unsweetened orange juice out of the fridge. Any type of orange will work. Just get whatever is convenient for you.

Posted by Dianne at 2:20 PM | Comments (3) | TrackBack

This Week Thanksgiving Recipes!!

This week I'm going to be posting some Thanksgiving recipes! I'm all about making things beforehand, utilizing the freezer, reheating on the big day and just cooking the turkey, mashed potatoes, gravy and yeast rolls the day of Thanksgiving. So while I'm busy in the kitchen why not share the recipes with you? So grab a fork and get ready for some yummy holiday treats! ;o)

Posted by Dianne at 1:56 PM | Comments (0) | TrackBack

November 9, 2007

Chili

When the weather turns brisk outside I start thinking about soup and Chili is one of the first things that comes to mind! It's just perfect on a lovely fall evening. It's also a very versatile dish that you can mix and match. It doesn't necessarily have to be the same twice unless you want it to be. I like to play around with Chili every time I make it, but sometimes you just want a good basic go to Chili that hits the spot. This recipe is just that!

What You'll Need:
Extra virgin olive oil
1 large onion, chopped (Note: You can use whatever type onion you have on hand. I used a red onion, but any other variety will work fine.)
1 large bell pepper, chopped (Note: Again whatever type you have on hand is fine. I used a yellow bell pepper, but red or green or whatever else you have on hand works just as well.)
6-8 cloves of garlic, minced
3-4 heaping tablespoons of chili powder (Note: Some chili powders are hotter than others. The one I buy is rather mild. If you use a hotter version and you like things more mild then reduce the quantity to 1 tablespoon or less depending on your heat tolerance.)
1-2 heaping tablespoons of paprika
1 teaspoon of cumin
2 teaspoons of black pepper
1 teaspoon of sea salt
1 pinch of red pepper flakes (Note: Add as much as you like depending on what heat level you like. If you like things milder then omit entirely.)
1 pinch of cayenne pepper (Note: Again add as much as you like depending on what heat level you like. If you like things milder then omit entirely.)
1 - 28 ounce can of chunky tomato sauce
1 - 14.5 ounce can diced tomatoes with garlic and onion
1 - 14.5 ounce can fire roasted tomatoes
1 - 15 ounce can pinto beans
1 - 15 ounce can kidney beans
1 - 15 ounce can black beans

You can do this recipe one of three ways. One start it on the stove and then finish it in a large crock pot OR cook it in a pot on the stove top entirely OR dump everything into the crock pot and let it cook there entirely. I prefer starting it in a pot to get the lovely caramelized onions that give the chili great flavor and then finishing it up in the crock pot. Whichever method you choose will work fine. The directions below are for my preferred method.

In a large stock pot sauté onion and bell pepper until onion is tender and slightly caramelized. Add garlic and cook for 1 minute or so careful not to burn. Add seasonings and stir well. Add tomatoes and beans and stir to mix. Taste for seasonings and add more if needed. Remember that the flavors will develop the longer it cooks and the heat will come out more as well. Bring to a boil. Once boiling pour into a crock pot and cook on low for 6-8 hours or on high for 3-4.

Notes: There is no such thing as too many beans in chili, especially if it is vegetarian as this version is. You can add more or less beans according to your liking and you can also add in different types of beans. I like to add white beans and even black eyed peas sometimes too. You can also add in a pound or so of ground beef cooked and crumbled if you prefer. I like to add textured soy protein or vegetable protein sometimes. You could also add in ground turkey or chicken if you liked. Some people also like sausage in their chili, though I must admit I've never really found the appeal to that, but the important part is to add what you like. Left over chili also makes a good "filling" for baked potatoes as well. This makes a large batch so you'll have plenty of left overs. You can even freeze it if you like for use later. I saved a quart in the fridge for leftovers and put the rest into the freezer for some snowy afternoon. ;o)

Posted by Dianne at 10:47 AM | Comments (0) | TrackBack

November 8, 2007

Batter "Muffins"

I've been experimenting lately with breads that don't require yeast. Sometimes it's just nice to whip up a batch of something without having to wait for proofing and rising and such. These "muffins" are quick, easy and delicious. They are just perfect as a complement to a quick week night meal!

What You'll Need:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
2 teaspoons of baking powder
1 tablespoon of organic cane sugar
2 eggs
1-1 1/2 cups of buttermilk

Preheat oven to 400 F.

In a large bowl mix flour, salt, baking soda, baking powder and sugar with a spoon until incorporated. Add eggs and enough milk to make a thick batter. (Note: Due to humidity you may need more or less milk. Eyeball it. You want the batter to be much thicker than pancake batter, but not quite dough like.) Spoon batter into a muffin pan that has been sprayed with non-stick spray filling each cup 3/4ths of the way full. Bake for 10-12 minutes until "muffins" are golden brown.

Notes: You could add in 1/3 cup of chives and 1 cup of cheddar for Cheddar Chive "Muffins". You could even add 1 teaspoon of garlic powder or salt as well, but if you choose garlic salt, omit the sea salt from the recipe above.

Posted by Dianne at 9:00 AM | Comments (2) | TrackBack

November 6, 2007

Pimento Cheese

Once in a blue moon I get the taste for a Pimento Cheese sandwich. When I was a child my Mom would make it occasionally and the kind you make is oh so much more satisfying than the type you buy in your local deli. It's not something I eat often, but every other year or so I'll whip up a batch. It's one of those comfort foods at their finest and it's simple to make to boot. Easy comfort...What's not to like?

What You'll Need:
1 - 8 ounce bar of cheddar or Colby cheese, shredded
2 - 4 ounce jars of pimentos, drained
2-3 heaping tablespoons of mayonnaise (Note: I use Helmann's Light.)
Freshly ground black pepper
Sea salt (Note: Optional. I only add salt depending on the cheese I'm using. Most of the organic varieties are a bit less salty, so taste the mixture and if it needs salt then add it accordingly.)

In a large bowl mix cheese through pepper until incorporated. Taste. If needed add salt. Store in an airtight container in the fridge for up to a week.

Notes: This works well on bread as a sandwich topping or you can use celery sticks and scoop up the mixture. You can easily half this recipe as well.

Posted by Dianne at 3:08 PM | Comments (2) | TrackBack

November 5, 2007

Autumn Weekend

We had a lazy, hazy Autumn weekend. I just love this time of year. The sun was shining, but it was cool and breezy. It was simply the perfect Autumn weather! It was just too nice to stay cooped up inside.

We took Alexis to the zoo and then proceeded to take a drive out through the country. The leaves are just gorgeous! Along the way we happened upon a local orchard and of course we stopped in to see what they had!

Alexis and I got some Gala apples and we got some Granny Smith apples for Jamison. We also got some homemade grape jelly, strawberry jam and pumpkin butter. And the best part...The part I wait all year long in anticipation for are the Concord grapes! I just LOVE Concord grapes!! They are well worth the wait!

This orchard in particular is open ten months of the year. They even have winter apples through January! We will most definitely be making our way back since it's less than 10 miles from our house! Maybe next time we'll pick up some of their homemade baked goods as well. They smelled heavenly!

I hope you each had a wonderful weekend yourself. I'm off to enjoy the lovely Autumn afternoon. I'll be back with new recipes starting tomorrow!

Posted by Dianne at 1:38 PM | Comments (0) | TrackBack

Internet Issues Update

Currently we are able to connect to the Internet using our cell phone as a modem, but let me tell you high speed this is not! We're currently in the process of trying to establish another service since our old service is no longer an option. They are testing the line for DSL and we are supposed to know something by November the 9th. If the DSL is a no go then we'll have to go with a well known cable company, who I won't mention by name, but needless to say I won't be happy about the situation. But high speed will be so much better than this! I uploaded a couple of pictures to Flickr and will most likely make an entry today and tomorrow. From there we'll see where things go.

I hope you all are having a pleasant Monday!

Posted by Dianne at 1:04 PM | Comments (0) | TrackBack

November 2, 2007

Turkey Avacado Salad

Who says turkey only has to be on Thanksgiving and/or Christmas? This is the perfect recipe to use for left over turkey. It's quick, easy, delicious and healthy. That is a mix you can't go wrong with!

What You'll Need:
1 cup garbanzo beans, drained and rinsed
1 cup cooked turkey breast, chopped
1 small avocado, cubed
1 cup frozen corn kernels, thawed
1/2 small red onion, chopped fine
1/4 cup fresh lemon juice
1 tablespoon avocado oil (Note: If you don't have or can't find avocado oil then you can use extra virgin olive oil)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 cups spinach leaves, whole

Mix all ingredients except spinach and toss well. Serve on a bed of spinach leaves.

Makes 4 servings.

Notes: How's that for simple? ;o)

Posted by Dianne at 8:31 AM | Comments (0) | TrackBack

November 1, 2007

Internet Issues Oh My!

Hey everyone! We're having some Internet issues and Jamison is posting this little note for me from work. We aren't sure when they'll have the problem fixed, but as soon as they do I'll be back! Until then take a look at the blog roll on the side bar and see what they are cooking! ;o)

Oh and Happy November! ;o) Hope to see you soon!

Posted by Dianne at 2:30 PM | Comments (0) | TrackBack

Cooked Apples

It's not too late in the season to find amazing apples! Cooked apples is another way of having apple sauce, while still letting them retain some of their shape. You can also use these to make Apple Walnuts muffins, which I'm sure you'll see here on Dianne's Dishes another time. What's better than a dish you can use to make two different things?

What You'll Need:
4-6 apples, cored and chopped
1/2 cup of maple syrup
1-2 teaspoons of cinnamon

In a large pot cook apples with maple syrup and cinnamon until tender and the mixture is thick. This usually takes 1-2 hours depending on how big the apples are. Serve warm or cool.

Notes: This is good alone, but it also great mixed into oatmeal with a few raisins and/or nuts. You can use natural brown sugar and/or honey instead of maple syrup. You could even use molasses, but to be perfectly honest I'm not a big fan and prefer other natural sweeteners over molasses any day. The only place I really utilize molasses in my kitchen is in gingerbread cookies and now I'm off on a tangent best discussed closer to Christmas! ;o)

Posted by Dianne at 7:30 AM | Comments (0) | TrackBack