Sambal Chicken Skewers

Sambal Chicken2

So, I have a confession to make.

I’m a really bad griller. It’s true. If you ask me to grill you something, I am probably, most likely, almost definitely going to mess it up.

I’m sure that the whole thing is probably easy enough to do if you’ve got a gas grill, but we only have a charcoal grill at my house and for the life of me, I cannot keep that thing hot enough to cook the food. Don’t get me started on using smokers and special types of wood and all those other fancy doohickies (did I spell that right? I don’t think I did.)

I remember one Memorial Day a couple of years back where I tried to help my Mom grill. When we couldn’t keep the coals hot enough, we finally got the idea in our heads that we needed something to feed the flames since the coals obviously weren’t cutting it.

Don’t ask why, but for some reason, we decided to go with old newspaper.

Sambal Chicken3

Well, it got the coals hot enough, for sure. It all just started going south AFTER we put the meat on the grill…and the newspaper started flaking and flying up all over the place, sticking to the food.

Good times, Good times.

Long story short, we ended up rinsing off the meat and just finishing it all in the oven and slow cooker that day. But it still served to teach me a very valuable lesson: I’m NOT a griller. At least not now. Maybe one day I’ll just sit down and force myself to learn. I could also just find a guy to date who knows how to do it and just leave all that grilling business to him. Either one would work.

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I say all of this because it’s very frustrating for me when I see or find a recipe that I would reeeeeeeeeally like to try, but it’s supposed to be grilled. My culinary shoulders give a little slump every time I see that and I just think,

“What? It’s supposed to be grilled? But…but…I don’t know how to grill. I suck at grilling. How am I supposed to do make this if it’s supposed to be grilled? No fair!”

Most of the time, I just end up putting said recipes aside for the day that I do end up learning to grill. But not this time. This time, I just couldn’t put it aside. I wanted to make this recipe, darn it. And I didn’t want to let grilling get in the way of me and my food.

Sambal Chicken4

Bon Appetit is such a dangerous website for me. I can browse it for 5 minutes, and suddenly I want to cook absolutely everything I see there. That’s what happened with this recipe. I saw it, and I just knew, people. I knew I had to make this, come hell or high water.

I may not know how to operate my charcoal grill…but my oven? She and I are on very good terms with each other.

I made this recipe work for me, people. And really, I’m so glad I did. Because grill or no grill, it’s really so friggin delicious. The marinade is what really makes the flavors pop. The rice wine vinegar gives a slight tang and acidity to the chicken that is somehow tempered by both the saltiness of the fish sauce and the sweetness of the ginger and brown sugar. The hot chili paste doesn’t bring as much heat as you would think it would- I would describe it more as more of a smoky flavor. The Sriracha is where the heat comes in, sneaking up on you in the back of your throat even after you’ve swallowed the chicken. I’ve eaten a lot of chicken breasts and I’ll be the first to admit that it’s not easy to inject them with much flavor. But this really does do the job.

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I did make some modifications to this recipe for my own purposes: first, I obviously baked them in the oven rather than grilling them. But the original does call for them to be grilled, I can see how they would taste even better if they were. So if you’re good at grilling, then by all means, go for it. Second, rather than just putting the marinade on the meat the same day as cooking, I did let them it sit overnight in the fridge, just to make sure all the flavors would fully permeate. However, if you’re in a hurry this isn’t necessarily mandatory. Third, the original recipe called for you to take the used marinate, bring it to a boil over the stove, then brush it over the finished chicken.

Yeah…I just couldn’t bring myself to do that. I know that boiling the marinade is ‘supposed’ to take the bacteria out of it. But my paranoia and just the idea of eating something that raw, uncooked chicken sat in made me feel queasy. I just re-made the whole marinade and warmed it up over the stove. That way I don’t have to worry that I’ve poisoned myself and my family.

So, Grill. We managed to avoid each other once more. Perhaps we shall meet one day- but that day is not today.

Guys, I give you…Sambal Chicken.

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Sambal Chicken Skewers

Recipe Adapted from BonAppetit.com

Ingredients

  • 1/2 cup (packed) light brown sugar
  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup hot chili paste (such as sambal oelek)
  • 1/4 cup fish sauce (such as nam pla or nuoc nam)
  • 1/4 cup Sriracha
  • 2 teaspoon finely grated peeled ginger
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
  • Sesame seeds, optional
  • 8 bamboo skewers soaked in water at least 1 hour

Directions

1. Preheat oven to 350 degrees.

2. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.

3. Line a sheet pan with aluminum foil or parchment paper, and place a wire rack over it. Spray rack with non-stick cooking spray. Lay chicken skewers on rack and bake in oven for 25-30 minutes, until chicken reaches inner temperature of  165 degrees.

4. While chicken is baking,make a second batch of the marinade and warm in a saucepan over the stove.

5. Brush sauce over finished chicken and sprinkle with sesame seeds.

Yangzhou Fried Rice

Yangzhou Fried Rice1

So, I have this soft spot.

It’s pretty frequent that whenever I’m in a shopping center or a private small business or restaurant and I see that the workers/owners aren’t getting much business, I feel really bad and sympathetic towards them. Yes, even if they’re those people that set up the stands in the mall and try to accost you while you’re walking just to test/buy their product. I know that the retail/food industry business is cutthroat and very competitive. I know that it’s not my fault if they have slow business. I know that I’m not obligated to buy anything- and to be honest, I usually don’t. But it doesn’t keep me from empathizing with them either. They have to make a living like everyone else, and their ability to do so or not depends on whether or not they can convince complete strangers to open their wallets. It’s a real sticky, precarious situation when you think about it.

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Why am I even talking about this? Well, when I was putting together this dish and this post, it made me think of this Asian restaurant that used to be in the food court of the local mall when I was still in grade school, years ago. I won’t say the name of the place, but it was independently owned by this couple that looked like they were in their mid-to upper 50’s. Every time I went to the mall, it just never seemed like anyone was buying anything from this place. The man and his wife would come in and out of the kitchen in the back, filling and emptying the dishes they had available, all the while looking at the passing shoppers as if wishing just a few of them to stop and buy something- anything- from their restaurant. If I can be completely honest, I’ll just go ahead and admit that there was a good reason that this place didn’t get much business. All of the ‘standard fare’ that you’d see in an American Chinese restaurant was on their menu, but the sad reality was that it wasn’t really well seasoned. Like, at all. Their recipes needed serious work.

I can still remember how sorry I felt for them, even as a little girl. And I wished I could’ve been able to tell that I really felt like they would’ve gotten more business if they changed up how they made their fried rice.

Yangzhou Fried Rice3

It’s just my personal opinion, but I do think that a good Chinese restaurant starts with how they make their fried rice. In my experience, if they make excellent fried rice, then chances are the rest of the menu is pretty spot on too. Because let me just say up front one thing that I’ve learned: all fried rice is NOT created equal. I’ve had some really good fried rice over the years, and then I’ve had some that was frankly, pretty terrible. It wasn’t until I decided to make some for myself that I realized how easy it is for fried rice to go wrong. And to be perfectly honest, there are a couple of Chinese restaurants I’ve been to that make fried rice that taste even better than this recipe. But nobody’s perfect, and I do have to say that I’m pleased with how it came out for my first time….er, maybe my second. Technically.

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See, technically my first attempt didn’t turn out so well. I maaaaaaay have ruined the first batch of Jasmine rice that I made. The rice is supposed to be one day old, so I made the Jasmine rice the night before I wanted to make the fried rice. It was really late at night and I was in a hurry to get to bed, so long story short, I don’t think I let it cook long enough. There was too much moisture still in the rice by the next day so the grains stuck together. Have you ever tried to ‘stir-fry’ gummy rice? It doesn’t work very well. And turns out, it tastes pretty bad too.

As rotten luck would have it, that was all the fresh Jasmine rice I had. All that was left in my pantry was Minute rice that you steam in water in the microwave. So I was forced to call in the cavalry on this one, folks. It’s still rice, it just didn’t need that long to cook. You won’t hold it against me, will you? I mean, it turned out into a pretty yummy dish. And now, you guys know that this dish can me made with Minute Rice and still turn out pretty awesome. It’s all apart of Cooking is My Sport Quality Control, I swear.

I’ll be bringing this dish to this week’s Fiesta Friday #39, hosted by Angie@TheNoviceGardener and co-hosted this week by Suzanne @apuginthekitchen and Sue @Birgerbird, See you there!

 

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Yangzhou Fried Rice

Recipe Courtesy of Ching-He Hunag

Ingredients

  • 2 tablespoons peanut oil
  • 3 eggs, lightly beaten
  • 1 tablespoon peeled and grated ginger
  • 1 medium carrot, cut in 1/4-inch dice
  • 4 ounces cooked Chinese pork (char siu) or ham, cut in 1/4-inch dice
  • 3 fresh shiitake mushrooms, stemmed and diced
  • 1 cup frozen peas
  • 3 cups cooked jasmine rice, a day old
  • 1 to 2 tablespoons light soy sauce
  • Sea salt and freshly ground white pepper
  • 1 teaspoon toasted sesame oil
  • 1 to 2 green onions, sliced on a diagonal, for garnish

Directions

1. For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.

2. Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more.

3. Add the pork, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok.

4. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil, if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

Checkerboard Layer Cake

Checkerboard Cake1

One year ago today, I thought that I was absolutely crazy.

I had tried to talk myself out of it for months, giving all kinds of excuses as to why the idea in my head was a bad, terrible, even abysmal one that would never lead to anything.

I didn’t know anything about blogging. I mean ANYTHING.

WordPress or Blogroll? How should I know? Wait. What’s the difference between them anyway? (This was a serious, actual conversation I had with myself at the time, I kid you not.)

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I didn’t know anything about photography.  I got my first real digital camera for my 24th birthday, and I knew virtually nothing about operating it besides pressing the button that would actually take the pictures. Food styling? Natural Lighting? Props? What were those things? I sure as heck didn’t know.

There were literally millions of other food blogs out there; what reason did  I have to think that anyone out there would take any notice of it? Not a single one.

Despite all of those misgivings and factors working against me, a year ago today I pressed the ‘Publish’ button. A year ago today, I published the very first blog post on Cooking is My Sport.

My tiny blog baby is one year old, guys. I can’t believe it. When I first started this thing, it was purely an experiment- I told myself that if no one showed interest in my posts, I could always just quit and delete the whole thing, with the world being none the wiser. And for some strange, but wonderful reason, that didn’t happen.

And it’s all because of you people.

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I’ve said it before, but today on my blog’s anniversary I can’t help but say it once again: to every single person who has ever visited CIMS, liked a post, commented on one, or followed my blog- you have my immense gratitude.

Thank you. Thank you. And THANK YOU.

Most of all, thank you all to the wonderful new friends and buddies I’ve made through blogging. Thanks for sharing your wonderful blogs with me and always showing mad support ❤

This has been such a wild ride of a year. I feel like I’ve learned so much- not just about blogging, but photography as well. Check back to my first posts if you don’t believe me.

Wait no, don’t do that. My photography is horrifyingly God-awful on several dishes.

Eh, whatever.  You’re welcome to look if you’re brave enough. And regardless of poor pictures, the food is still spot on, so there’s that.

I knew I wanted to make a special cake to celebrate my blogs’s birthday, and this one certainly is special. The checkerboard layer cake is one of those things that for a lot of people that haven’t made it before, is a real mystery. They just can’t figure out how it gets done. I used to be one of them myself. Then, earlier this year, my grandma and grandpa remodeled their kitchen. While emptying it out for the contractor, my grandma decided to get rid of a good number of her old appliances and cookware- fortunately, most of them got passed on to yours truly. One of the things I got was her checkerboard cake pan set. When I was trying to think of what type of layer cake to make for the blog anniversary, I thought of the set and immediately decided that this would be the one.

Checkerboard Cake4

Now, if you don’t have a checkerboard cake pan set, have no fear: you can still make this cake. All you really need are 8″ or 9″ layer cake pans, and bowls/cookie cutters that measure 4-5″ and 2-3″ inches. You also don’t have to automatically go with white and chocolate cake as your flavors: as long as they’re different colors to create the checkerboard pattern, it’s fine. I will say this though: try to use cake recipes that aren’t overly moist. Since this cake requires multiple steps of assembly, super moist cakes can have the tendency to be really fragile and crack with too much handling. The cake shouldn’t be as dense as pound cake, but not as soft as a twinkie either- a perfect medium is what you’re looking for.

I didn’t think I would like this cake a much as I did. Chocolate cake isn’t my favorite, and I’m honestly more of a yellow cake lover than a straight white one. However, I found this to be VERY good. There’s just something about the blending of flavors that creates the perfect blend between the sweetness of the white cake and the slight bitterness of the chocolate cake that just really works together. The vanilla butter cream is delicious enough to eat by itself on a spoon- straight up.

So, I know what you’re thinking: there’s a crap load of frosting on this cake. I know. And I can explain. See the original plan was to use the butter cream to make these lovely, artistic peaks with a spoon, and  needed a rather thick layer of frosting to do so. I just forgot one thing:

I am not artistic by any stretch of the imagination. It took me about 5-7 minutes of attempting this elaborate, peak design to figure out that it just wasn’t going to work. I wasn’t making peaks- more like craters. And no one wants to see craters on a layer cake. So, I just smoothed it all out and called it a night. Yeah, it’s thick, but so what? You get extra vanilla butter cream to eat- who’s gonna complain about that? Not I, said the Jessica.

I guess this about wraps this post up. Once again guys: thank you SO much for all the support you’ve given Cooking is My Sport over the past year- I can’ wait to see what next year holds 😉

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Checkerboard Layer Cake

Recipe Adapted from Hershey & Melissa@My CakeSchool

CLICK HERE FOR PRINTABLE VERSION: Page 1, Page 2

Ingredients

For Chocolate Layer:

  • 1 cup sugar
  • 1/2 cup, plus 6 tbsp. flour
  • 6 tbsp. unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup veg. oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

For White Cake Layer:

  • 6 tbsp. unsalted, soft butter
  • 3/4 cup sugar
  • 1 cup flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 large egg whites
  • 6 tbsp. milk
  • 1 tsp vanilla extract

For Fluffy Vanilla Buttercream:

  • 2 lbs. powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups solid vegetable shortening
  • 2 tbsp. vanilla extract
  • 1/4 cup milk

Directions

For Chocolate Layer:

1. Grease & flour 1 9-inch cake pans. Preheat oven to 350°.

2. Mix sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed in a stand mixer for 2 min.

3. Stir in boiling water and pour batter into pan (it’ll be thin). Bake for 30– 35 min, or until toothpick inserted into center comes out clean. Cool 10min, then remove to wire rack.

For White Layer:

1. Keep oven at 350°. Grease/flour 9-inch cake pan. Whisk together flour, baking powder and salt and set aside. Cream butter and sugar until fluffy. Combine the egg whites, milk and vanilla extract.

2. Add 1/3 of the flour mixture to the butter mixture, then add half of the milk mixture. Add the rest of both, continue to alternate beginning and ending with the flour mixture.

3. Pour batter into pan and bake for 25-30 min, until cake passes toothpick test. Cool in pan for 10 min, then move to wire rack.

For Fluffy Vanilla Buttercream

1. Cream shortening, butter & vanilla until smooth. Add powdered sugar, one cup at a time and milk. Mix on medium speed for 8 min, scraping bowl sides & decreasing speed to slow on last two minutes.

Apple Cider Donuts

Apple Cider Donuts1

Sometimes, I really miss being in the very early years of elementary school.

Morning and afternoon recess periods were awesome.

You can’t beat ‘homework’ that consisted of coloring in the lines and tracing out capital and lower case letters.

Sitting in a circle and singing with my classmates while my teacher played “The Farmer in the Dell” on the piano was cheesy, but still fun.

Yes, all of that was fine, but when I say I really miss those early years of school, I feel I should emphasize that what I really mean was that I miss the food part of it.

Apple Cider Donuts2

I don’t know how it was for you guys, but at my elementary school,  there were certain foods that we all knew we could count on seeing and eating every season.  Because we all know that little kids can be placated and satisfied with treats.

Actually you can still kinda say that about me now. But I digress.

At Christmas, we were given candy canes and frosted cookies. Valentines Day meant we always held class valentine and candy exchanges. Around St. Patrick’s Day we got pancakes dyed with green food coloring. And at this time of year, we knew that we were gonna go on a field trip to a real life apple orchard, and ultimately end up eating apple cider and donuts. I gotta say, of all the food ‘holidays’ we had, the Apple Cider and Donuts holiday was my favorite.

Apple Cider Donuts3

I got it into my head a little while ago that I really wanted to make donuts from scratch. Like really, really, REALLY wanted to. I took my usual poll of the family to see what they wanted. Jas wanted a cinnamon bun-style doughnut, which resulted in these absolutely heavenly Cinnamon Roll Doughnuts. Ashley (our resident apple cider addict) wanted Apple Cider Donuts. And me- well, we’ll get to that in a later post. For now, let’s just focus on these.

I had a cut out recipe from Yankee Magazine that I really wanted to try and looked easy enough for someone like me who’s never made her own donuts from scratch before. At first after rolling and cutting out the dough, I was skeptical that I had done it wrong as the dough didn’t seem thick enough to give me the thick, fluffy cake donuts that I had originally wanted to make. However, once these babies hit the hot oil in the deep fryer, they puffed ALLLLLLL the way up. The intense apple flavor of these is really just amazing, and I do think that it was due to the concentrated flavor that came from the boiled cider, so don’t skip that step. I poured about a cup of cider into a small saucepan and let it simmer down until it had reduced to about a 1/3 cup. Not too difficult at all. I did these two ways: one half of the batch I just left plain, as that’s how Ashley likes them. The other half I dunked still warm into a cinnamon sugar mixture. The softness of the donuts combined with the subtle crunch of the sugar? Pure Heaven in my mouth, guys.

I’m taking these to this week’s Fiesta Friday #37, hosted by Angie@TheNoviceGardener and co-hosted this week by  Julianna @Foodie On Board and Hilda @Along The Grapevine. Cheers, guys.

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Apple Cider Donuts

Recipe Courtesy of Yankee Magazine

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 cup granulated sugar
  • 5 tbsp unsalted butter, at room temperature
  • 2 large eggs, room temperature
  • 3-1/2 cups all-purpose flour, plus extra for work surface
  • 1-1/4 tsp. table salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 cup low-fat buttermilk
  • 1/3 cup boiled apple cider
  • 1 tbsp. vanilla extract
  • Canola or safflower oil (for frying)
  • Cinnamon sugar (1-1/2 cups sugar mixed with 3 tbsp. ground cinnamon) or confectioners’ sugar

 Directions

1. In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.

2. Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently just until fully moistened.

3. Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.

4. Line a plate with a few layers of paper towels and set it nearby. In a Dutch oven or large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.

5. Repeat with the remaining dough (if you find that it’s getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, sprinkle all over or roll doughnuts in with cinnamon sugar or confectioners’ sugar. Serve immediately.

Shepherd’s Pie

Shepherds Pie1

When people find out that I love to cook, try my food, or find out that I have a food blog I get several pretty regular, frequent reactions:

“Oh, you’re a REALLY good cook: have you ever thought about going to culinary school?”

“Wow, you should open up a restaurant and/or catering company!”

“You should totally go on ‘Chopped’ ‘Next Food Network Star’ or ‘Master Chef’!” (Popular food tv shows)

I always politely laugh off these remarks and questions in the real world. However, since this happens to be my blog and here I’m not obligated to laugh or even be all that polite about it, I can just give the straight up honest answers that go off in my head when this happens. Because I know you guys can take it.

Shepherds Pie3

Do I ever think about going to culinary school?

Never.  Not once. It’s a notion that has not, nor ever will be a possibility in my life. For one, culinary school tuition is not cheap. I already signed my life away in five years worth of student loans for my B.A. degree- I’m still trying to get it back now in the small loan re-payments I make now every month. Signing off on more loans to go to culinary school? Ain’t nobody got time for that. Second, culinary school is not something I would ever want to pursue because for me, shaping the act of cooking around the very regimen and structure of school would completely take all the fun out of it for me. When I cook for myself and my family, I like having the freedom to not only add or take away from a recipe as I see fit, but also to mess it up. In culinary school you learn so-called rules of making this and that, having to add this many ingredients, and these exact seasoning with very little wiggle room for freedom and personal interpretation of a dish. And if you do make a mistake and blow a dish, you could fail a mid-term or a final. Where’s the fun in that?

I’ll pass, thank you.

Shepherds Pie2

Would I ever open a restaurant?

Heh. Honey, you couldn’t pay me enough to do that. Long, endless hours of thank-less work. An almost guaranteed loss in profit in the first 1-2 years. Disgruntled, rude customers. The stress of continuity in putting out good food. Just a few reasons for me to steer clear of the restaurant business like it’s the Plague. I would want to have a life outside of my restaurant- most restaurant owners don’t. I want to be able to see my family on a regular basis- most restaurant owners don’t. I don’t do so well with failure- statistically speaking, most restaurants go belly up. There are virtually no pros to balance out those cons, at least not for me. A restauranteur, I am most definitely not.

Do I want to go on tv shows like ‘Chopped’ or ‘Master Chef’?

H-E-double hockey sticks, NO! No. No. No. And, uh no. I don’t do very well cooking under pressure,much less the added pressure of cooking on national television. Although it would certainly be nice if I did get to win one of those contests,the emotional repercussions if I didn’t wouldn’t be pretty. I’m a really sore loser, folks. Plus, if I had to cook for celebrity chefs (several of whom I really like and revere) and they didn’t end up liking my food, I would seriously give up cooking for the rest of my life, no joke. Why put myself through all that?

Shepherds Pie4

Okay, moving on.

It’s fall, and that means you have to have a shepherd’s pie. Seriously: you HAVE to. I keep mine pretty simple; it’s a real meat and potatoes kind of dish-literally. If you’re not in the mood to make mashed potatoes from scratch, then please feel free to use the potato flakes you can microwave- I’ve done that in the past and the dish still comes out perfectly fine. We also don’t add cheese to ours, but I know that most people do, so I added it in the recipe. My only regret is that I didn’t make some brown gravy for these pictures, because that’s how I serve it to my family. This is pure comfort food, folks. No frills, no fancy stuff. But it sure is good for what ails you on chilly winter nights.

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 Shepherd’s Pie

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 4.5 lbs. ground beef
  • 12 medium russet potatoes, peeled & cut into 1 inch cubes
  • 12 oz. frozen, mixed vegetables, thawed and drained
  • 3/4 cup heavy cream
  • 1/2 cup butter (1 stick)
  • 1 15.25 oz. can of tomato sauce (like for Hunts Meatloaf sauce)
  • 1/2 cup low sodium beef broth
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. garlic powder, divided
  • 2 tbsp. onion powder, divided
  • 1 tbsp. sugar
  • 1 tsp. basil leaves
  • 1/2tsp. Ground thyme
  • 1 tsp. garlic salt, divided
  • 1 tsp. pepper, divided
  • Cheese (optional)

 Directions

1. Preheat oven to 350°

2. Set a large pot of boiling water over the stove. Cook potatoes, fully submerged in water for about 15 minutes, or until they are fork tender and drain.

3. Mash potatoes using a potato masher (or a mixer fitted with paddle attachment). Don’t worry about making them completely smooth– lumps aren’t a bad thing here. Add the heavy cream, butter, 1 tbsp. garlic and onion powder, and 1/2 tsp garlic  salt and pepper. Taste and adjust for seasoning if need be.

4.Brown beef over stovetop, then add mixed vegetables beef broth, Worcestershire sauce, remaining garlic and onion powder, sugar, basil leaves, Ground thyme and garlic salt and pepper. Bring to a medium high heat and allow to cook for a further 10 15 minutes, or until most of the liquid is absorbed (it’s okay if there’s a little bit left). Taste and adjust for seasoning if needed.

5. Spray a 9 x 13 baking dish (or any casserole dish) with cooking spray. Spoon meat filling into bottom of dish, then spread mashed potatoes over the top. Make sure potatoes completely cover the meat to prevent any juices from bubbling up and spilling over.

6. Bake in preheated oven for 30 minutes, until potatoes begin to barely brown across the top. Remove dish from oven and turn on broiler.

8. Spray the potato layer with Butter-flavored cooking spray, or dollop with unsalted butter. You may also add cheese here if you like. Place dish back into oven, directly beneath the broiler and allow to cook a further 1-2 minutes, until potatoes are golden and browned.

Caramel Snickerdoodle Cake

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So today, I’d like to say a few things about September 27th.

(Yes, I’m aware that today is the 26th. I just don’t want to talk about the 26th. I want to talk about the 27th.)

On September 27th, 1779, John Adams formally negotiated the Revolutionary War peace terms with Great Britain.

On September 27th, 1821, the Mexican Empire formally announced independence.

On September 27th, 1908, Henry Ford’s first Ford Model T automobile was leaves the Piquette Plant in Detroit, Michigan.

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On September 27th, 1919, the Democratic National Committee voted to allow female voters.

On September 27th, 1954 “The Tonight Show” first premiered, hosted by Steven Allen.

On September 27th, 1983, basketball legend Larry Bird signed a seven-year contract with the Boston Celtics worth $15 million. The contract made him the highest paid Celtic in history.

Then, on September 27th, 1989 (9:01 a.m. to be exact)…something else happened.

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A baby girl was delivered by C-section in a hospital on a remote Army base in Montana. She was me.

So yeah, guys: tomorrow (September 27th) will be my 25th birthday. I’ve officially hit the middle of my twenties-five years past twenty…and five years away from being thirty. Ouch. Why does just typing that out make me feel old?

Birthdays haven’t been very much of a big deal to me for years. I’ve never actually had a birthday party. Most of them have either been spent at home while my mom or grandma made me a special dinner and cake, or in more recent years, out for a celebratory dinner at a restaurant. Not much of a big deal, which is fine with me. I’m a self-proclaimed introvert and I my social life is very private. I don’t need much of a fuss.

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This year however, was special in that, this was the first time that I’ve ever made me and Jas our own birthday cake. I’ll admit, the blog was a huge factor in pushing me to make that decision. I usually don’t make very many cakes in our house, but for some reason I just felt a necessity to bake a  really good birthday cake for a post. So after running several different ideas by Jas, I finally settled on this cake as one.  We both were very impressed with the result. Despite the title, I wouldn’t say that the flavor mimics a snickerdoodle cookie perfectly- however, you get a lot of the cinnamon, earthy and rich flavors that remind you of autumn baked goods. The texture is very moist and soft, thanks to the sour cream.The icing really sends the whole dish over the top- it’s good enough to eat off a spoon, no joke.

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I’d like to give a small shout out to my twin sister Jas real quick:

We made it to 25 years, chick. Thanks for being a pretty awesome ‘womb-mate’ for nine months, and an even greater roommate for the last 25. It’s been a great ride. You’re not just my twin sister- you’re the person who knows me the most in the entire world- both the good and bad. Happy Birthday. You know I love you.

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I’ll be taking this cake to this week’s Fiesta Friday #35, hosted by Angie@TheNoviceGardener and co-hosted this week by Prudy and Naina. Hope to see you all there 😉

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Caramel Snickerdoodle Cake

Recipe Adapted from Gold Medal Flour

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 and 3/4 cups plus 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1teaspoon salt
  • 1 can (5 oz) evaporated milk
  • 1 cup sour cream
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 2 eggs, beaten

Cinnamon Icing

  • 1 1/2 cups powdered sugar
  • 1 tablespoon butter, melted
  • 1 tsp ground cinnamon
  • 2 tbsp. milk
  • 1/4 tsp vanilla extract

Directions

1. Heat oven to 350°F.

2. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.

3. In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt.

4. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.

5. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.

6. Combine all remaining ingredients. Add more powdered sugar or milk if need be to achieve correct consistency. Icing should be slightly thicker than a glaze, but not as thick as a frosting. Using offset spatula, spread icing over cooled cake. Allow to harden for about 30 minutes. Serve.

Roast Beef and Bourbon Sauce

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Show of hands: how many of you guys out there make something new for dinner every single night?

Okay. Now, still show of hands: how many of you guys out there have full time day-jobs (like 8 or 9-5:00pm) and STILL make something new for dinner every single night?

Well, since we’re not sitting in the same room together, I may as well come clean and tell you guys that my hand’s not up. Although I’m kinda the designated cook in my house- a role I’m admittedly glad to fulfill-I’m still not the type of cook that makes something new for dinner every single night when I get off work. It just doesn’t happen that way.

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When I look back on past generations where women like my grandma really did make breakfast and dinner from scratch every.single.day, I’m really in awe. I personally can’t see myself cleaning a house,doing laundry, running errands and looking after children all day like she did, THEN on top of that throwing down in the kitchen. I just don’t have the energy for that. By the time I get home during the week, just about the only thing I feel like doing is just warming my food up and sitting down to eat it.

Having said that, my personal method of ensuring that me and my family eat good food during the week while also not wearing myself out, is to just make the majority of the food on the weekend, then eat the leftovers during the week.

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I’m trying to make enough food to feed 4 people for about 5 days, so I also usually end up cooking quite a bit. Roasts, pork loins and jumbo packages of chicken breasts are usually what I look for in the grocery store sale ads- with chicken usually being the one that gets picked the most. It’s the most inexpensive, and I actually kinda prefer it to red meat and pork. Sometimes though, I’ll come across a recipe that calls for red meat that I really really really want to make, and beef will win out for the week- which is basically what happened with this recipe.

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It’s been a while since I made a beef roast, and when I found this recipe I decided that it would be the one that would break my dry spell. The prep is actually ridiculously simple-you rub the meat over with salt & pepper then sear it in grapeseed oil- and I will say that the grapeseed oil does make all the difference. It has a really delicious, almost sweet flavor that I’ve never had in using any other cooking oil. After the meat is done roasting, then you can really get down to the good stuff: guys, this… sauce. It’s just amazing. It really exceeded my expectations (not an easy task) and was the perfect accompaniment to the tender, juicy meat. I sliced the roast into thick, round slices and poured the sauce on top, then roasted some vegetables with agave to serve on the side. It’s one of the best meals I’ve made, hands down.

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And even better than that, the leftover sliced beef makes for AMAZING sandwiches throughout the week, hot OR cold.

I’m ridiculously late to the Fiesta Friday #34 party this week, hosted by Angie@TheNoviceGardener and co-hosted by Selma @Selma’s Table andElaine @Foodbod, but I’m still coming- if for nothing else, because I feel like I HAVE to share this roast beef. Have a good rest of the weekend, guys 🙂

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Roast Beef & Bourbon Sauce

Recipe Adapted from Aaron McCargo, Jr.

CLICK  HERE FOR PRINTABLE VERSION

Ingredients

For Roast Beef

  • 1/4 cup coarse sea salt
  • 1/4 cup coarse cracked black pepper
  • 2 to 3 tablespoons grapeseed oil, for searing
  • 1 whole Beef Striploin, trimmed with some fatback remaining

 

For Bourbon Sauce

  • 5 tablespoons butter, divided
  • 1 tablespoons garlic, minced
  • 1 cup onion, finely diced
  • 4 tablespoons all-purpose flour
  • 1/4 cup bourbon
  • 3 cups beef stock
  • 1 tablespoon sugar
  • 1 tablespoon cracked black pepper
  • 2 tablespoons chopped fresh parsley

Directions

1.Preheat oven to 300 degrees F.

2. Add oil to saute pan. Season meat on all sides with salt and pepper.

3. Sear meat on all sides, about 2 to 3 minutes each side.

4. Place meat on sheet tray with a rack. Roast meat for 30 to 40 minutes.

5. Crank oven up to 450 degrees F. and roast for an additional 15 to 20 minutes until crust forms and meat is nicely colored. When done, allow to rest before slicing. In a small bowl reserve juice for Bourbon Sauce.

6. In a large saucepan over medium-high heat, add 4 tablespoons butter. Add garlic, onion and cook for 4 to 5 minutes until nicely Add flour and mix well to form pasty roux.

7. Remove pan from flame. Add bourbon and scrape pan with a wooden spoon. Add stock and mix well removing any lumps.

8. Bring sauce to a boil and allow to simmer for 10 minutes until sauce thickens. Add sugar and pepper. Add 1 tablespoon cold butter and whisk together. Stir in reserved roast beef juice. Finish with parsley. Serve on top or along side of roasted meat.

Bourbon Peach Cobbler

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Picture this:

I’m sitting at my desk at work daydreaming about cooking, the blog and food (which, is pretty par for the course), and it suddenly dawns on me that the summer is winding down, and I haven’t made a single peach dessert. That’s like a crime, right? Pretty sure it’s probably illegal in some states. I immediately resolved to fix this error and bake something with peaches in it before summer was over and I missed my chance.

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As I always do when I resolve to bake or cook something, I polled the family to see what it was they would be interested in eating with peaches in it. I was feeling gung ho about a peach pie, but the general consensus leaned more in the direction of a peach cobbler. Now in all honesty,  I’ve got nothing against cobblers. They’re fine, they taste good, but I’ve always half-thought that cobblers are really just pies that never quite got their act together and grew up. In a family of fruit dessert overachievers, the cobbler is the wayward rebel kid that’s really charming and suave, but didn’t go to college or get a job and can’t stay in a stable relationship.

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Jas and I got into a mini debate about this. She’s somehow under the impression that cobbler’s superior to pie because in pie there’s such a thing as “too much crust” that “overpowers” the fruit filling. She only needs the top crust that a cobbler provides.

Let me repeat: she thinks there’s such a thing as too.much.crust.

Yeah, I know. I’m definitely the smarter twin.

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But, you know, whatever. I can’t just cook for myself and to be honest peach cobbler is a world of a lot easier to make than peach pie. So I decided to go with the cobbler and save the pie for a day when I’m feeling selfish and have more time to make the crust from scratch. I had a recipe from Tyler Florence bookmarked in my Food Network recipe box for a very long time and that’s what I went with here. I did leave the bourbon out of the cobbler, so that it would be cool for my baby niece to eat, but I’m sure it adds a great compliment to the sweetness of the peaches. Rather than just throw it all in one of my glass baking dishes, I just baked it in the cast iron skillet I cooked the peaches in. It looks so much more homey and rustic, don’t you think?

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I also tried out a fool-proof method of peeling peaches that won’t result in you removing too much of the fruit while trying to get rid of the skin.  I’m sure some of you already know this, but for those that don’t, it’s really pretty simple: set a pot of water on the stove and bring to a boil. Fill another bowl with ice water. Drop the peaches into the boiling water, and leave them there for about 45-60 seconds. Fish them out and immediately drop them into the bowl of ice water. Let them sit for about 2-3 minutes then take out. The skins should literally come off just by rubbing your fingers over the peaches. Voila.

I’m taking this cobbler to the Fiesta Friday #33 party this week, hosted by Angie@TheNoviceGardener and co-hosted by Andrea @Cooking with a Wallflower and Sylvia @Superfoodista. It’s the freakin’ weekend, so go out and have yourself some fun alright? 😉

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 Bourbon Peach Cobbler

Recipe Courtesy of Tyler Florence

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 8 peaches, peeled and sliced, about 6 to 8 cups
  • 1/4 cup bourbon
  • 3/4 cup sugar
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing
  • Turbinado sugar, for sprinkling

Directions

1. Heat the oven to 375 degrees F.

2. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

3. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.

4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes.

5. Brush the top with some heavy cream and sprinkle with some turbinado sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

My Grandma’s Collard Greens

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Happy Fiesta Friday #31, all! I’m super glad to be headed to today’s party hosted by Angie@TheNoviceGardener. I wanted to save this recipe for a Fiesta Friday because it’s not only one of the best things I’ve ever made, but also because it is very, VERY special to me and my family heritage. A few weeks back, I made a full-blown Southern Meal for my family with Triple Dipped Fried Chicken and Hushpuppies on the side- but as delicious as both the chicken and hushpuppies were, they just wouldn’t have been complete as a meal without this dish.My Grandma’s parents were farmers in Jefferson Davis County, Mississippi. I was too young to be able too be there in their hey-day and see the farm as it was when they weren’t older and infirm, but I’ve heard plenty of stories from my Grandma, Mom and Aunts.

Even though they all lived in Michigan, every summer my Grandpa would take my Grandma and their three daughters down to Mississippi for the summer to visit my Great-Grandparents on their farm. My mom didn’t really like it, for a number of reasons:

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First, she was a self-described “city girl”. My great-grandparents’ farm was literally a on a dirt road in the middle of nowhere. Because it was the summertime in the Deep South in the mid 70’s, there was (of course) no air conditioning, and the majority of the windows were left open at all hours of the day and night in order to allow the breeze to cool down the house. My mom (having just read In Cold Blood by Truman Capote) was convinced that a serial killer was going to break into the house and murder everyone and tells me that she used to walk around the house, checking and re-checking doors and windows for intruders.

Second, my mom couldn’t get into the whole ‘ farm experience’. My great-grandpa’s enormous hunting dogs on the porch frightened her by running up to the car and surrounding it every time they drove up to the house. Apparently the chickens were demon possessed and chased her around everywhere. Plus, a lot of the food that got served on the table at my great-grandparents’ house came from the farm itself- including the meat. My mom had a hard time eating the chicken that she saw get shot, decapitated, plucked, and butchered just a few hours ago.

One thing she consistently talks about, are the big ‘Meetins’ that they all used to attend. For those who aren’t Southern or aren’t familiar with the Baptist tradition, the big ‘Meetins’ (you have to say it just like that, no ‘g’s allowed) consisted of large gatherings of the local Churches where they would all hold one, long service that LITERALLY lasted all day long, then conclude with a pot-luck style feast composed of all the dishes that each of the women would make before hand and bring to share.

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At any true Southern church meetin, you’re guaranteed to find a pot of greens. They’re almost like a symbol of the South itself. When you eat them, you can practically taste all the history and soul that they come from with every bite.

My Grandma’s greens are the thing of legend. Collard Greens, Mustard Greens, Turnip Greens, and (my personal favorite) Cabbage Greens. She does them all, and she does them all perfectly. I’ve said it before on the blog, and I’m gonna say it again: her greens would be on the menu of foods I would have to eat if I was on Death Row and given a last meal to eat. Give me a big bowl of greens and two hunks of her cornbread, and I don’t even need meat. They’re really that good.

The greens that she makes for the family come straight out of her backyard garden, but I’ve also made this recipe with greens that I’ve bought at grocery stores and farmer’s markets- however, if you know someone who grows greens or can get to a farmer’s market, then I do strongly recommend that you get them that way. The quality of homegrown greens is so much better than the ones you get in the stores.

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My grandma usually uses whole ham hocks to flavor her greens, but because I know that not everyone can get their hands on those (and because depending on where you live, they can get pretty pricey), I adapted this recipe so that it’s do-able for just about anywhere using regular bacon (note: you CAN also use turkey bacon, or even smoked turkey instead of the pork). This recipe is also one where you’re going to have to use your personal taste-testing skills to judge how much or how little seasoning you add. I judge what to add or not add by tasting the liquid given off by the greens after they’ve been cooking half-way through or so (we call that stuff the Pot Likker in the South, and it’s friggin awesome). When they’re done, i do have to emphasize that cornbread with greens is a must- one hunk for dipping in the pot likker, and another hunk for crumbling over the greens themselves.Oh, and if you have access to some zesty, jarred Southern Cha Cha (some people call it Chow Chow), then you need to sprinkle some of that on top too. It’ll send your bowl of greens and cornbread over the edge and into the galaxies of awesomeness.

 I’ve got this down to a science, can’t you tell?

Try this dish, guys. I don’t care if you have so-called ‘picky eaters’ in your house- I was one of those people growing up too. And I STILL couldn’t get enough of these greens.

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My Grandma’s Collard Greens

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 6 bunches of collard greens, washed, stems removed, and sliced into about 1/2 inch thick strips
  • 1 medium sweet onion, diced
  • 16 oz. thick cut bacon
  • Onion powder
  • Sugar
  • Salt and black pepper
  • About 1 1/2—2 cups low sodium chicken broth

Directions

1. Preheat oven to 450°. Arrange bacon on a cookie sheet and bake for about 10-12 minutes. (The bacon is not supposed to be crispy– it’s okay if it’s still a little floppy or limp.)

2. Remove bacon from tray and roughly chop into lardons, or large chunks. Set aside.

3. Drain the remaining drippings and grease from the sheet pan into a bowl and set aside.

4. Place the greens in a large stockpot over medium heat. Add the chicken broth, onion and bacon and mix together. Season the greens with onion powder, sugar, salt and pepper to taste.

5. Cover and allow to cook until greens are tender and wilted, about 35-45minutres, depending on how tender or firm you like them. Make sure the liquid doesn’t get absorbed, or they’ll scorch!

6. Taste the juice the greens are cooking in and adjust for seasoning.

Pizza Hut Original Pan Pizza {Copycat Recipe}

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For last week’s Fiesta Friday #24, I wrote a post with faux letter to the CEO of Pizza Hut, Scott Bergren to talk to him about breadsticks. For this week’s Fiesta Friday #25, hosted by  Hilda @Along The Grapevine and Julianna @Foodie On Board, I thought I’d write him another one to talk about…well, what else? Pizza. So, here goes:

Dear Scott,

I really enjoyed our one-sided chat about the awesomeness of Pizza Hut’s breadsticks last week. This week, I thought I’d shift gears and drop you a line (or several) about your favorite subject in the world: pizza. Because after all, pizza makes your world go round, right?

You know when it comes to pizza styles, I’m a pretty flexible girl. At the major chains there’s typically 3 different types: Hand-tossed, Thin n Crispy, and Pan/Deep Dish.

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Last week I admitted that when it came to breadsticks, Domino’s was able to give you guys a run for your money. Now when it comes to pizza, I really can’t say for sure, as I haven’t had Domino’s pizza since they changed (and supposedly) ‘improved’ their recipe. Therefore, I’ll give my opinion based on what I remember their pizza to be like the last time I had some.

I won’t lie, Scott. It’s good. Really, really good. Their dough, as I remember it, is crisp and browned on the outside, yet soft and pillowy on the inside. This is particularly exceptional in the case of Pan Pizza, as I find that sometimes Pan Pizza dough runs the risk of being too heavy and dense. Dominos has succeeded in making their dough thick and sturdy, but light enough so that you’re not chewing a mountain of dough. Dominos also has the option of asking for more or less cheese/sauce when ordering their pizza, which I really like, as not all pizza preferences are created equal. I said it before and I’ll say it again: they’re definitely the ones to be watching out for in this pizza rat race. But then again, my older sister tells me that ever since they ‘improved’ their recipe, the pizza hasn’t been as good as it used to be, so maybe you’ve got nothing to worry about.

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Now, as much ribbing and flack that Little Caesar’s gets for it’s $5 Hot-N-Ready pizza, I’ll go out on a limb here and say that I actually really like their square deep-dish, pan pizza. Because those are typically made to order, they  haven’t been sitting around in a hotbox all day, and they taste far fresher than the Hot-N-Readys. Additionally, the square shape makes it so that nearly every piece has that brown, crispy edge on its crust that I think tastes just as good (if not better) than the rest of the pizza. The ratio of sauce to crust is also pretty good as well. Maybe their breadsticks are bit of a miss, but their deep dish pizza is a hit in my book.

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Don’t worry, Scott. Despite both Domino’s and Little Caesar’s pretty good understanding of proper Pan/Deep Dish style pizza, I have to say that Pizza Hut still manages to do it better. The crust is crisp and browned on the outside, without being as greasy as Dominos or Little Caesar’s. I’m a huge fan of your slightly sweeter pizza sauce, as well as the ratio of cheese that you apply. It’s a pizza where the crust is also just as good as the pizza itself, which is rare. That Pan Pizza is a real keeper, which is why I thought that I may give a whack at trying to recreate a version of it myself at home.

Like the breadsticks, this was a lot of fun to make. I decided to follow the recipe and used three of my 9-inch cake pans for my first time because I wanted it to be as aesthetically close to the original as possible. However, in the future I think I may try pressing all of the dough into one large sheet pan and see how that turns out, just to experiment with the recipe. Mine didn’t taste exactly as perfect as Pizza Hut’s, but my family did enjoy it very much. I was especially impressed with the crust- it was perfectly golden brown with a crunchy exterior and a soft inside. I’ve done some research and apparently, the dry milk, as well as the copious amount of oil coating the inside of the cake pans had a lot to do with that. Go figure.

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Before I end this letter, I still have to take you to task on one thing, Scott. It’s been a week one whole week since I last wrote you and expressed my one point of contention and disatisfaction with you guys over the Hut.

The Big New Yorker Pizza. It’s still not back on your menu. I don’t understand the meaning of this. I mean, I thought I made it pretty clear how important a matter this was (and still is) to me. I thought you understood. I thought you cared.

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See that crust? That’s a thing of beauty, there.

As delicious as your Pan Pizza is, New York Style Pizza still rules the roost, Scott. It’s just better. Honest. I said it before, and I said it again: the Big New Yorker was the best thing you had on your menu, and I can guarantee that it’s very sorely missed by not just me, but millions of other Pizza Hut Customers. Think of the all those people, Scott. Think of the children. Haven’t they suffered enough?

I really don’t want to have to start a campaign or petition for this or anything. I’m hoping you’ll be reasonable enough so that it doesn’t have to come to that. Just bring back the Big New Yorker Pizza to Pizza Hut- that’s all I ask. It’s such a small thing that will bring so much happiness – and that’s what it all boils down to at the end of the day, isn’t it Scott?

Jess

*Just to clarify, this IS just a copycat recipe. I don’t own the actual Pizza Hut logo or breadsticks recipe. So don’t sue me 😉

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Pizza Hut Original Pan Pizza

Recipe Courtesy of Food.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

For Sauce:

  • 1 (15 oz) can tomato sauce
  • 1/4 cup water
  • 1 tsp sugar
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil leaves
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 whole ay leaf
  • 1 tbsp light brown sugar

For Dough:

  • 1 1/3 cups warm water (105°)
  • 1/4 cup non-fat powdered milk
  • 1/2 tsp salt
  • 4 cups all purpose flour
  • 1 tbsp granulates sugar
  • 1 (1/4 oz) pkg dry yeast
  • 2 tbsp vegetable oil (for dough)
  • 9 oz vegetable oil (3 oz per pan)
  • Butter-flavored cooking spray

Directions

For Sauce (Makes enough for 2 pizzas):

1. Combine all ingredients in a saucepan. Cook over medium heat until sauce starts to boil.

2. Lower heat and simmer covered for 30-45 minutes until sauce reaches desired thickness.

For Dough

1. Put yeast, sugar salt & dry milk in a large bowl.

2. Add water & stir to mix well. Let rest for 2 minutes. Add oil & stir again. Add flour & stir until dough forms & flour is absorbed.

3. Turn onto a flat floured surface and knead for about 10 minutes, adding more flour as needed until elastic & no longer sticky.

4. Divide dough into 3 balls. Put 3 oz of oil in 3 9-inch cake pans, making sure it’s spread evenly.

5. Roll out each dough ball into  9 inch circles, place in cake pans.. Spray the outer edge of dough with Pam & cover with plates. Place in warm area and let rise for 1-1/2 hours.

6. Preheat oven to 475°. For each pizza, spoon 1/3 cup pizza sauce on dough & spread to within 1-inch of edge. Sprinkle with desired amount of mozzarella cheese, and add desired toppings.

7. Bake until cheese is bubbling & outer crust is brown, 12-15 minutes.