Southern Smothered Potatoes and Onions

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Ladies and gentlemen, I would like to begin today’s post by saying a few things that I love about the South (for my international friends, that’s the Southern USA).

First and foremost, Atlanta is in the South. Atlanta is one of my all time favorite places to go in the entire country. It’s a city full of energy, soul and entertainment. There’s nothing you can do, find or try in Atlanta (except for build a snowman, I’m pretty sure that won’t work.) Every time I visit Atlanta, I always realize how dull and unspectacular my own hometown is and I’m always sad when I have to come back up North to boring old Michigan. If I had a choice of where to live, Atlanta would be at the top of my list for sure.

Although some of us have migrated north, both of my parent’s families are from the South. So I’m a Northern girl with Southern roots. Maybe that’s why I always get sad when I leave Georgia…

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Three words, guys:

The.Waffle. House. We don’t have them in Michigan. This is simply unacceptable to me. Once you pass  over the old Mason Dixon Line, I swear there’s a Waffle House every two miles on the highway. They’re literally everywhere. True story: I didn’t used to like waffles very much. As a little kid, I had eaten more than my fair share of the cardboard-like, tasteless Eggo ‘waffles’ drowned in syrup to make them somewhat edible. I don’t know exactly why I did, maybe it was just apart of the 90’s Kid Rites of Passage. Anyway, it was traumatizing enough to put me off of waffles for years in lieu of My One True Love (pancakes). The one year, I was visiting my Aunt who lives near Atlanta, and she suggested that we go out for breakfast to a Waffle House so that we could try one of their “special recipe” waffles. I was skeptical. It was ‘just’ a waffle, right? How ‘special’ could it be, right?

That was what I thought then. Now? Well, now, I’m pretty convinced that the Waffle House “special recipe” for their waffles is injected with some kind of drugs. That’s the only way I can explain waffles being that friggin delicious and leave me always wanting more.

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Additional pluses for the South in my book: Disney World, Miami Beach, no snow storms that cause city-wide power outages over the holidays (see this post), amazing scenery, older AND younger men calling me “Ma’am” or “Darlin”, women calling me “Honey”.

Then there’s the accents. Random fact: if I spend a certain amount of time in the South, I will begin to pick up a Southern accent of my own. I  know it sounds weird, but I mean it. Before long, I’ll be dropping my ‘g’s and developing a drawl/twang and the whole she-bang. Again, that could just be my Southern roots calling me ‘home’.

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Then of course, there’s the food. Southern Cuisine has to be my favorite regional food to both eat and cook. There’s a reason why it’s called Soul Food, guys: you can literally taste the heart, soul and love that goes into it.

And in case you all didn’t know, in the South heart, soul and love usually translates into the 3 B’s: Bacon, Butter and Booze- not necessarily in that order. Personally, I don’t really consume much of these 3 ingredients on their own. I’m a lightweight when it comes to alcohol, I don’t like the taste of it, and it gives me a stomach ache- but will I still marinate a pork roast in whiskey? Oh yeah. Usually I try to sub out butter for healthier options when trying to sautee or flavor a dish, but there are some instances where nothing but butter will do, like when making pound cake and pie crust. Then I’m the Butter Queen.

Please don’t slaughter me when I say this: but I can really live without eating bacon on it’s own. Don’t get wrong: the smell is fantastic, but I can do without actually eating the finished product, regardless of whether it’s chewy or crisp. On the other hand; to me, bacon grease (the liquid stuff that gets leftover in the pan or skillet) may as well be the Nectar of the Gods. It’s everything. Everything that matters when cooking.

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One of the oldest, most priceless cooking tips that I learned from my true blue, Deep South, Mississippi born and bred grandma was this: save.your.grease.

Bacon grease. Chicken grease. Fish grease. After you’re finished cooking the proteins, don’t just throw it out. That’s bad. Strain it through a fine sieve to get out the bits, then pour it into mason jars and give them their own label. I’m serious. I know, it may sound weird (and maybe even a little nasty), but  trust and believe: you will thank me for this later. I watched my grandma do this for years without fully understanding why it was so valuable- then I started cooking for myself, and found out that she was a genius.

Drained grease (especially pork grease) does something for food that no ordinary, ground seasoning can even come close to. It’s…it’s almost like pure magic, guys. This dish completely proves my point. It originally started as a dish that we made up in my house for when my church was doing a fast that was kinda similar to the month of Catholic Lent, except we did ours during the month of January and the beginning of February. Usually, we just did things like give up eating solid meat, bread or sweets- nothing too serious, it’s more of the idea that counts in these cases. Anyway, my mom and my grandma made this dish quite a few times during the fast, as it’s a meal that’s delicious and satisfying enough to where you don’t even miss the meat at all.

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Now, I’ll be honest with you all: I was very light handed when it came to putting together this recipe because it’s just one of those things that I put together and season to personal taste. I’m very liberal when it comes to my seasonings, but I can admit that not everyone is like me, and as such, may have a completely different palate. So when it came to seasoning, what I did was give you all the ingredients that I put in the dish, then let you decide how much of it you want to add. As far as Garlic and Onion powder are concerned my advice would be to not be shy: it’s hard to add too much of those, so I usually add a liberal coating over the potatoes and onions, stir, then add another liberal coating and stir again. With salt and pepper, you’ll need to be more careful, as it’s much easier to over salt or over pepper a dish. Butter Buds are basically dried, powdered Butter flakes that make potatoes basically irresistible. It’s also a healthier alternative to using straight butter. They can be found in the spice aisle of grocery stores, and really are worth the buy if you can find them in your area.

 After they’re done cooking, the potatoes become tender on the inside and crisp on the outside, forming that delectable crust that reminds me of hash browns. The nearly caramelized onions should be limp and they really provide the perfect, slightly sweet complement to the saltiness of the potato. And to top it all off, there is a slight aftertaste of bacon thanks to the potatoes and onions being cooked in the liquid bacon grease.

You guys, this food is the South on a plate. It really speaks to my heritage and style of cooking, and just tastes phenomenal.

I decided to bring this to the Fiesta Friday party this week, hosted this week by Elaine@Foodbod and Julianna@Foodie On Board. Hope you guys like this little taste of the South 🙂

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Southern Smothered Potatoes & Onions

CLICK HERE FOR PRINTABLE VERSION.

Ingredients

  • 3/4 cup liquid bacon grease
  • 4 lbs russet potatoes, scrubbed, peeled, sliced into thin rounds
  • 1 large yellow onion, thinly sliced
  • Onion Powder to taste
  • Garlic powder to taste
  • Salt, to taste
  • Pepper, to taste
  • Butter Buds, to taste

 Directions

1. Heat a cast iron skillet or nonstick pan over medium high heat.

2. Drizzle about 2 tbsp of the bacon grease into the pan, swirl about to evenly cover the surface.

3. Add enough potatoes and onions to pan to fill up. (You will have to do this in multiple batches).Sprinkle a generous coating of the onion powder, garlic powder, and butter buds over the potatoes and onions. Stir to evenly coat, then add a little bit more if necessary.

4. Add the salt and pepper to the potatoes and onions (be a little less generous with these, I typically do about 1 tsp of each per batch).

5. Cover the pan and allow to cook until potatoes are brown, tender and slightly crisp at the edges, stirring occasionally to avoid sticking at the bottom of the skillet.

6. Repeat steps 2-6 in batches with the remaining potatoes and onions and serve.

 

Classic Vanilla Cupcakes

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Do any of you guys watch the show ‘Cupcake Wars’ on Food Network? It gets a pretty bad rap, but I still enjoy it. Apparently there are a good amount of other people that do too, because it’s been on for a few years now. I like to see the creative ideas that the competitors come up with for crazy ingredients, then I like seeing them create 3 of their own signature cupcakes with the different fillings and flavors and frostings. Of course it’s not a perfect show: for one, the host really gets on my nerves with his lame jokes at the different time markers throughout the competition. I feel like if one of the other Food Network personalities were hosting it, the show would be stronger. Just my opinion. This may be just me and my suspicious nature, but I’m not so sure that I buy the whole “1,000 Cupcake display” that they claim to make the competitors put together at the end for a special event. Maybe it’s a few hundred cupcakes, but  from what I’ve seen in most of the episodes, it really just doesn’t look like that many.

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Before I watched the show I didn’t know that there were such things as ‘cupcakeries’ that specialize in putting out gourmet style cupcakes. I blame it on my hometown. It’s lame when it comes to Foodie Culture. But even if we did have a cupcake bakery that sold $8.00 cupcakes, I’m not so sure that I would be bum-rushing the doors to get some every week. #1, when it comes to desserts, I don’t usually have extreme cravings for regular cake- pound cake is ALWAYS welcome, but my cravings for typical, moist cake are far in between. #2, I’m a simple girl when it comes to my favored cake flavors. My favorite type of cakes are a golden yellow cake with milk chocolate frosting, and  a french vanilla cake with white frosting- both of which I think would be a waste of money to buy at a cupcake bakery. If I buy something from there, I’ll probably try to get a wacky, loaded flavor like a caramel apple pie cupcake, or a banana pudding style one, or something like that. If I want a  normal, ‘plain’ cupcake, chances are I’m just going to make it myself.

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This may sound weird, but I actually really love it when people I know specifically ask me to make them something that they’re craving to eat. It makes me feel kinda special that they’re letting me feed the craving of something that they love.  Good food  makes us happy. When I serve someone good food, I get to be apart of making somebody happy- and even if the happiness is temporary, that’s not something I think should be taken for granted. We could all use a little bit more of making somebody else happy especially when so many of us struggle (and fail) to make ourselves happy. Focusing on other people’s happiness is a lot less trouble than focusing on our own, am I right? Of course right. One of my friends recently had a birthday and she wanted some vanilla cupcakes to celebrate it, so I was happy to make these for her.

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I’m really happy with how these turned out. The cake itself is moist, soft and golden. This was also my first time making real buttercream frosting, and I think it was  a huge success. It’s not like that lardy, crap that they make in store bought cupcakes that makes you want to barf and that you just end up scraping off- no, I’m pretty sure that this is the kind of frosting that you may even like more than the cupcake itself. Yep, it’s that good. And the nonpareils? Well they’re there because I think they look pretty and cute- just like the whole idea of cupcakes themselves.

These little babies are my contribution to this week’s Fiesta Friday, hosted by Fae@Fae’s Twist and Tango and Suzanne@apuginthekitchen. Every week I get so pumped about bringing my dish to this awesome link up, as well as getting the chance to see what everyone else has been up to in the kitchen to bring. Have a good weekend guys!

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Classic Vanilla Cupcakes

Recipe Courtesy of ‘Bake’ by Edward Gee

 CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 1/2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 extra large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1 1/4 teaspoons baking powder

Frosting

  • 1 1/4 sticks unsalted butter, softened
  • 3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 2 1/3 cups confectioners sugar, sifted
  • Nonpareil sprinkles, to decorate

 Directions

1. Preheat oven to 350°. Place 12 paper liners in a muffin pan.

2. Put the butter and granulated sugar in a bowl and beat together until pale and creamy. Gradually beat in the eggs and vanilla extract. Sift in the flour and baking powder, then fold in gently.

3. Divide the batter evenly among the paper liners and bake in the preheated oven for 15-20 minutes, or until risen and firm to the touch. Transfer to a wire rack and let cool.

4. To make the frosting, put the butter into a bowl and beat with an electric mixer for 2-3 minutes, or until pale and creamy. Beat in the cream and vanilla extract. Gradually beat in the confectioners sugar and continue beating until the buttercream is light and fluffy.

5. Use a small spatula to swirl the frosting over the tops of the cupcakes. Decorate with sprinkles.

 

Dornish Garlic Strata

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Game of Thrones Series Week #7

I swear that every time I think I’ve seen the most dramatic Game of Thrones episode this season, the next one will come on, and I will be freshly stunned and shocked by the jaw dropping ending. I think this may be the best season yet, and from what I understand from my twin sister (who knows what’s going to happen with the story ahead of time), the best is still yet to come in the final two episodes we have left. There was a lot to recap from this past week’s episode- yes, even more than that last scene, which I’ll get to in a minute. So let’s review, shall we?

  • I find the romance between Grey Worm and Missandei to be cute. They definitely have chemistry between each other, and although I think they may be one of the sweeter couples in the GoT series, I can’t see that they have much of a future together. Unless Missandei is one of those women who don’t mind being in a relationship with a guy who’s been ‘handicapped’ (if you know what I mean), which she doesn’t seem to be for now. Peeping Tom or no Peeping Tom, she’s definitely into Grey Worm. Side note: the Mother of Dragons braids her servants hair and does Girl Talk in her spare time? Since when did this happen?

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  • Speaking of Daenerys, oh man, how about  her kicking Ser Jorah to the curb? I understand her suspicion of him now that she’s found out the truth about the poison, but I still feel like this may be her one, big ‘fatal error’ that sets things into motion towards her losing her shot at ever being able to take over the Iron Throne for herself. Whether she realizes it or not, Jorah was the best and truest friend that Daenerys has EVER had. Tywin Lannister certainly realizes it, and she’s playing right into his schemes to thwart all of her plans just because of one mistake that Jorah made years ago. All that he’s went through with Daenerys should have been more than enough for her to at least grant him the opportunity to properly explain himself to her and allow him to give his side of the story. Not only that, I’m also disappointed that she made the blunder of throwing him out of her country alive when he now has so little to lose and now, so much to get revenge on her for. Let’s not forget, Jorah still had sour grapes over her new dalliance with Daario Nahaaris. To be rejected by the woman you’ve loved, served, protected and stood by through thick and thin is hard enough for any man- but to then be kicked to the curb over 1 misunderstanding without even the chance to properly defend himself is probably going to be enough to send Jorah over the edge and straight into the enemy’s camp. He knows her mind, her secrets, the workings of her kingdom, army, and her plans. If Daenerys was really set on ridding herself of him, she should have just had him executed and let that be the end of it; Banishing Jorah is going to be the nails in her coffin, mark my words.

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  • You know, I’m definitely not going to say I’m thrilled about this turn of character for Sansa, but I’m also definitely not going to say that I don’t completely understand why she’s decided to stay on Littlefinger’s ‘good side’ and try to make herself an ally for him, and not a mere prey. She knows that he was obsessed with her mother, she saw him shove her aunt through the moon door without blinking an eyelash, she knows that he poisoned Joffrey- all with that cool, sneaky smile on his face. It took her a while, but our Sansa has finally grown up and seen the way that the world works. She knows she’s not tough or strong enough to take Littlefinger on as an enemy, but she obviously feels strong enough to try and play his (creepy/disgusting) infatuation with her as Catelyn’s daughter to her own advantage. I can’t say that I can see any other way for her to survive at this point. Women do what they have to do when they have to do it- it’s just the way things are. (Another side note: was I the only one reminded of Maleficent by Sansa’s new threads and hair job? Maybe it’s just because Angelina Jolie’s movie just came out, I don’t know. But she did  seem very reminiscent of of the Disney icon to me,)
  • In other news, Ygritte’s heart wasn’t completely demolished by Jon Snow’s diss as she was willing to let Gilly and her baby live. To be honest, I can’t wait to watch it freeze right back up when the two of them meet back up again. I don’t care how good a fighter he is; Hell hath no fury like a woman scorned and that means that our Jon is in for SUCH a beat down when Ygritte gets her hands on him again.It’s bound to be epic.
  • Well, Theon turned his ‘faux’ performance out after all- resulting in more people dying and Ramsay Snow dropping the ‘bastard’ title from his name. Oh joy. Oh rapture. I’m sure this will go splendidly.

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  • And of course, there was the Trial By Combat. Oh man, what a scene. I’m trying to think of a more grisly, gruesome death scene in Game of Thrones up to this point (and we all know there have been plenty), but I’m coming up with blanks. Nothing tops Oberyn’s exit. Blegh. Here’s my take on the fight: Guys, I’m sorry, but this was doomed from the very beginning. You know why? Because Oberyn was going into this fight with his feelings. It was personal for him, and there’s always a much bigger risk when you fight with your feelings. I understand why he wanted to fight the Mountain; he wanted vengeance for his sister and her children. But it was this desire for vengeance that ended up getting him killed. Oberyn not only wanted to kill the man who killed his family, he wanted to get  a confession from both the killer and indict/humiliate the man who ordered the hit: Tywin Lannister. If he’d been satisfied with just killing the Mountain, he never would have gotten distracted enough to let him live long enough to force him to name Tywin as the mastermind behind the crime. He couldn’t afford to be that careless with that good (and huge) a fighter- it should have been a quick, clean, precise kill. Oberyn was obviously capable of doing that, but he wanted to kill the Mountain, he also wanted to humiliate the Lannisters. His own pride was ultimately his unfortunate downfall. God knows what Tyrion is going to do now that his champion is dead. I’m sorry to see Oberyn go; he was a very charismatic character, and I was touched by his devotion to avenging his sister’s rape and death.

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Because last week was our farewell to Prince Oberyn, I thought that I would dedicated this week’s dish to him. In thinking of aspects of Oberyn’s character, I obviously decided to draw on inspirations from his amorous, exotic nature, while also being substantive and delicious. (Yes, I did just use that word because Pedro Pascal = male deliciousness on a stick. Am I right? Of course right.)  What I came up was this strata recipe. What makes this an Oberyn recipe? The garlic and the eggs; both are considered to be ancient and modern aphrodisiac foods (you learn something new every day, huh?). I ate mine with jalapenos and salsa on top to give it that extra ‘Dornish’ kick; it was just as fantastic as it looked. This would make a great recipe for a brunch to feed a crowd, or an easy fix for a Breakfast for Dinner craving.

R.I.P. Prince Oberyn. You fought well. You (and your smoking hot accent) will be thoroughly missed.

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

Week 5: Lemon Cakes

Week 6: Dothraki Flat Bread

Week 7: Dornish Garlic Strata

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Dornish Garlic Strata

Recipe Adapted from Annie’s Eats and Ina Garten

CLICK HERE FOR PRINTABLE VERSION

Ingredients

For Garlic Oil:

  • 6 garlic cloves, peeled
  • 1 cup extra virgin olive oil

For Strata

  • 3 tbsp. unsalted butter
  • 1½ cups onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 (10 oz.) pkgs frozen chopped spinach, thawed & drained
  • 8 cups stale, cubed bread, cut into 1-inch cubes
  • 1/2 cup plus 2 tbsp garlic oil
  • 1 1/2 cups shredded Parmesan cheese (6 oz.)
  • 12 large eggs
  • 2¾ cup milk
  • 1 1/2 cup meat of your choice (sausage, chicken, bacon, ham)
  • 1 tbsp onion powder
  • 1 tsp garlic & herb seasoning (like Mrs. Dash)
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

 Directions

1. In a small saucepan, bring garlic and oil to a boil, then turn heat to low, and cook for 5 minutes, until garlic is lightly browned. Turn off heat and set aside. The garlic will continue to cook.

2. Remove garlic cloves from the oil & slice them. Place them in a bowl & pour the oil over them.

3. Place bread cubes in a bowl, and pour garlic oil over them. Toss to combine, set aside.

4. Melt the butter in a medium skillet over medium heat.  Add onions & peppers to pan and sauté until soft, about 5 minutes.  Stir in the spinach, remove from the heat and set aside.

5. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the meat, one third of the spinach mixture and one third of each of the cheese.  Repeat these layers twice more with the bread, meat, spinach and cheese.

6. In a medium bowl, combine the eggs, milk, onion powder, garlic/herb seasoning, paprika, and pepper.  Whisk together until blended.

7.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day.

8. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

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Dothraki Flat Bread

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Game of Thrones Series Week #6

Even though there was no new Game of Thrones shown last week, I still wanted to post a new recipe today for the series we’ve got going on for it now. I’m having that much fun with this whole making themed food thing. It kinda makes me sad that the season will be over soon…

When I first picked this recipe out, I was a little worried about writing the post because I wouldn’t have an episode to recap and review. I didn’t know what the heck I would be talking to you guys about if I couldn’t be talking about the previous week’s episode. I thought that I wouldn’t have something interesting to talk about.

And then, I made the flatbread. And guys, do I have a story for you.

The official, published title of this post is “Dothraki Flatbread”, but for the sake of the story that’s about to come, I’m gonna go ahead and add a little subtext to that:

“Dothraki Flatbread (And That One Time When Jess Set Her Oven on Fire)”

Yep, you read that right. While making this flatbread, my oven literally caught on fire. Twice.

Curious to hear what happened? Just keep reading.

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I decided to make flat bread for a couple of reasons: first of all, I friggin love the stuff. Chewier and fluffier than traditional pita bread, is flat bread is cooked over very high heat until it puffs up and browns on either side. Then it’s brushed with melted butter and herbs and served warm. I’ve wanted to make some of my own for a while (just to see if I could), and as I was pondering this, it occurred to me that it would be a recipe that I could work into my GoT series. Although Khal Drogo and the Dothraki are far behind Daenerys by now in the television series, I didn’t see any reason why I could include a recipe in my blog series that was dedicated to them. Flat bread’s (or by it’s traditional name, naan) origins are in Asian and Indian cuisines, and I can’t help but think that in George R. R. Martin’s imaginary world, the Dothraki are meant to represent an ‘Asian’/”Ethnic’ culture. I could get into another conversation about that, but instead. I’ll just stay on topic with the story of what happened with the flat bread.

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Okay, so when I was researching cooking techniques and methods of making flat bread, I saw that there were three ways of doing this: making it over a grill, frying it on a stove top, and baking it on a pizza stone in the oven. I’m a lousy griller, so the first option was automatically out. In order to choose between the final two options, I read through some past reviews of other cooks that had made it themselves at home to see what results it yielded for them. Here’s the thing, guys: almost every single review I read (seriously, just about every one) said that frying the flat bread over the stove would make your kitchen/house VERY smoky and set off all your smoke alarms and would take forever to clear out. (The skillet needs to be very VERY hot in order to cook the bread properly) On the other hand, everyone that baked their flat bread in the oven on a baking/pizza stone (again at a very high heat, like 500 degrees hot) said that it resulted in little to no smoke at all, and everything turned out easy-peasy-lemon-squeezy.

What would you all have done if you were in my situation and shoes?

Naturally, you would’ve chosen the baking stone option, right? I mean, what reason would you have to doubt that anything would happen to go wrong for you, when it had gone so well for everyone else? My thoughts exactly.

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In retrospect, there are a few things that I probably would’ve done differently. First, I should have put a sheet pan on the bottom rack of the oven. Second, I probably shouldn’t have brushed the melted butter over the bread while it was still in the oven on the pizza stone. I suspect that it could have avoided all the drama that ensued. Unfortunately, I didn’t do either of those things, so here’s what happened:

I’ve never turned my oven up that high before besides when using the broiler. I wasn’t prepared for how hot it got. It got really, really, REALLY hot. When I placed the naan on the pizza stone for it’s cooking on the first side, it began to smoke a little from how hot it was. That concerned me a little, but I still let it go on doing it’s thing. The real problems started when I brushed the butter on the bread and flipped it. The butter began sliding off the bread and onto the pizza stone…then off and onto the scalding hot bottom of the oven. Butter and intense heat makes grease spots. Really, really, really, REALLY hot grease spots make the “f word”.

You see where I’m going with this?

So yeah, I ignited a fire in my oven. Well, maybe not a fire. More like a big flame. A brief one. It flashed for like two seconds. I screamed. It disappeared. It flared again. I screamed again. Then when it went out, I immediately turned off the oven, removed the pizza stone and put it into the sink with the half-cooked naan still on it. Then I went and sat my shaking, sweaty, frustrated self in a chair for a while to try and calm down.

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Fast forward about 20 minutes later. Me and my older sister have opened up the sliding glass door by the kitchen all the way and have recruited every fan in the house in the effort of blowing out the smoke that has accumulated as a result of my flat bread fiasco. I’m in the middle of a mini-meltdown, ready to throw up my hands and write myself off as the worst cook ever, repeatedly and frantically apologizing and shaking my head (the way I always do when I mess something up in the kitchen). My older sister is patiently and confidently assuring me that it’s not that big a deal, I’m not a bad cook, and the smoke really is going to be all cleared out of the room in about an hour. She also suggests that I try just finishing the rest of the flat breads on a skillet over the stove.

Well, I did. And guess what? Little to no smoke at all. It took about ten minutes, flat. How bout them apples? Don’t ever let me find the people from the reviews who said that baking it on a pizza stone was easier. It will not end well for them.

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Like I said, the fire probably could have been prevented if I had taken the extra precautions with the sheet pan and holding off on brushing on the butter. All the same, I’m still going to be making my flat bread on a skillet on the stove from here on out. Fires are for losers, and the clean up in the aftermath is no fun.

I’m in no hurry to repeat the process of scrubbing out my oven with cleaner, rinsing it out with vinegar & lemon juice, THEN baking lemon and orange peels in it for over and hour just to get rid of the fumes.

So yeah: how was you guys weekend? Anything more eventful than a fire?

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

Week 5: Lemon Cakes

Week 6: Dothraki Flat Bread

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Dothraki Flatbread

CLICK HERE FOR PRINTABLE VERSION

Recipe Adapted from Allrecipes.com

Ingredients

  •  1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 4 1/2 cups bread flour
  • 2 tsp minced garlic
  • 1 tsp ground basil
  • 1/4 cup butter, melted

 Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.

2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

3. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

4. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

5. In a small bowl, combine melted butter, minced garlic and basil. Set aside.

6. During the second rising, heat a cast iron skillet or regular, non stick pan over high heat. Make sure you have a lid large enough to fit the  skillet.

7. Dampen your hands in the bowl of water and pick up one of your flatbreads, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble. Brush top of flatbread with melted butter.

8. After about 1 minute, flip the flatbread. It should be blistered and somewhat blackened. Brush cooked side with the butter, then cover the skillet with the lid and cook 30 seconds to 1 minute more.

9. Place the flatbread in a tea towel-lined dish. Repeat with the rest of the flatbreads.

 

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Pigeon {Chicken} Pies

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Game of Thrones Series {Wee1}

You guys remember when I mentioned in my Chicken Stir-Fry post that I was thinking about doing a series that was centered around the HBO tv show “Game of Thrones”?

Well, I decided to go ahead and do it. I really think this may be one of the best series that I will ever do on the blog. I’m so excited for it and I think you guys will  like the recipes I’ve decided to put out. Ideally, I would have started this 3 weeks ago when the show first returned for its 4th season. However, since things don’t always go according to plan, I’m gonna be a late bloomer and hit the series off today, on the day that the 4th episode premiers. As the show only comes on once a week, I also decided that I would post the recipes once a week, every Sunday. I’m hoping to have a GoT recipe every Sunday until the end of the season. Knock on wood that I can actually pull it off…

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For those of you that don’t watch it, Game of Thrones is a medieval/fantasy show that’s centered around a complex, intricate plot of characters that are all involved in schemes, intrigues and webs that involve a fight over an Iron Throne and who will sit on it. It’s based on a series of wildly popular books by George R. R. Martin that still isn’t complete as of yet. I’ve only read the first book, and now that I’m watching the show, I don’t feel the need to read the other books and ‘spoil it’ for myself so far as the plot goes. This is actually one of the rare times when I prefer the cinema experience to the book experience of a story. The show writers and actors have all done a phenomenal job of  bringing Martin’s story to life and I wait every season/week to see what’s coming up next.

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Don’t quote me on this (for any book loyalists out there), but I believe  that pigeon pies are mentioned several times in the book series. My inspiration for them however, came from the episode with the Purple Wedding- arguably the best episode of Game of Thrones, like ever. Why? Because Joffrey Baratheon (i.e., the worst character to have ever graced the screen of my television)……

STOP READING IF YOU DON’T WANT A HUGE SPOILER.

was poisoned at the conclusion of the episode. I have to be honest guys, when I saw him start choking and gasping after drinking the wine and I realized what was actually happening,  I literally stood up and screamed out a resounding “YES!”

Does that make me a bad person? I don’t think so, anyway.

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Anyway, back to the food. Just before that “huge” thing happens to Joffrey, an enormous pie filled with live pigeons is brought out at  he and Margery’s wedding that is typically served at festive , royal celebrations. In lieu of that momentous episode, I thought I would make a rendition of ‘piegon pie’ for my first recipe of the GoT series on the blog. Although I’m sure they’re plentiful in King’s Landing, Pigeons are…kinda scarce in the grocery stores of my neck of the USA.  However, we’ve got plenty of chicken. So I decided, hey, I’ll just use chicken breast- it’s all the same so long as it’s still poultry, right?

My original plan was to make this into one big chicken pie, however at the very last moment I decided to try to make them into individual servings. I thought it would look more medieval/rustic, or whatever. Aren’t they cute? I can just imagine them being made in a medieval style Westeros bakery and then being hawked on the street by some portly guy pushing a wooden cart down some  narrow cobblestone street and-

Okay, never mind.

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However, I will say though, that doing it my way will require using quite a few pie crusts for the recipe to cut out the dough for the individual muffin tins (around 8 full crusts). If that’s too many for you, then feel free to dump the whole thing into one 11 x 14 dish, or into 2 deep dish pie crusts. That’s perfectly fine.

So let’s talk about taste. I’m totally fine with admitting that I used a Pillsbury pie crust for these. I definitely didn’t feel like making 8 recipes of pie crust. Nope, I didn’t. (If you do, then congratulations: you were Betty Crocker in a past life.) The store bought brand was stills a delicious crust; flaky and buttery and the perfect compliment to the filling.  Ohhh you guys the filling: rich, hearty and thick, bursting with huge chunks of chicken and vegetables in every bite. You could put away two or three of these babies easily…maybe even more (not that I would know about that from experience, though.)

In short, these pies were just as satisfying to eat as it was to watch the episode with the Purple Wedding. If that doesn’t tell you how delicious they are, then I honestly don’t know what will.

Stay tuned for next Sunday, where I’ll be sharing my next Game of Thrones recipe 🙂

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Pigeon {Chicken} Pies

Recipe Adapted from Ina Garten

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 rotisserie style chicken
  • 3 tablespoons olive oil
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cups yellow onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1/2 tablespoon sugar
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground coriander
  • 1 16 oz bag of frozen mixed vegetables (carrots, corn, peas and green beans)
  • 8 pie crusts (4 boxes of pre-made refrigerated crusts, like Pillsbury)
  • Non-stick cooking spray

Directions

1.  Remove skin from rotisserie chicken and discard. Pull chicken off the bones and discard carcass. Roughly chop chicken into bite sized cubes. You should have about 4 to 6 cups.

2. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.

3. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add heavy cream, sugar, onion powder, pepper, rosemary, and coriander. Add the cubed chicken, onions and mixed veggies. Mix well.

4. Remove chicken mixture from heat and allow to slightly cool. Preheat oven to 450 degrees. Spray 2 12 cup muffins tins thoroughly with cooking spray. Roll out 1 pie crust at a time on a floured, smooth surface

5. Using a 4 1/2 inch round (like from a small bowl), cut out shapes for bottom crust. Line crust in bottoms of muffin tins, making sure that the edges come out over the tops of the tins.

6. Spoon cooled chicken mixture into crust lined tins, about 2 heaping tablespoons per pie. Use a 4-inch round to cut out shapes for the top crusts. Place crust over the tops of tins, crimping the bottom crust edges together with the top ones to seal the pies. Spray pie tops with cooking spray.

7. Bake pies for about 20-25 minutes or until golden brown. Allow to cool slightly before removing from muffin tins (they will be very hot).

 

 

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Jumbo Banana Cookies

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When I was really young, there was this song that came out by the R & B singer Monica, called “Don’t Take It Personal (One of Them Days)”. The chorus goes like this:

“It’s just one of them days
That a girl goes through
When i’m angry inside
Don’t wanna take it out on you
Just one of them things
Don’t take it personal
I just wanna be all alone
And you think i treat you wrong”

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 As someone who writes in her spare time, I can usually come up with something pretty witty/interesting to begin a post with, no matter if it’s random, awkward or even self depreciating. It’s usually my goal to do so anyway- I know we’re all mostly here for the food, but it doesn’t hurt to say a little bit more about anything.

However, that’s just not going to be the case for this post. As my girl Monica says, it’s just “one of them days.” Long story short, on a scale of 1 to 100, today (and the past few days to be honest) were…definitely not 100. Or 80. Or 50.

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When these kinds of days happen, my propensity towards creativity is virtually nonexistent. It’s difficult for me to even say much of anything to anybody in real life when I get like this, so my online communication skills are also kinda taking a hit. I did try to come up with a witty, interesting post. I tried. But I just got nothing for you guys today. It just wasn’t working. I finally threw up my hands and decided to just post and let the recipe and pics speak for themselves.

Please don’t take it personal. It’s just one of them days. Hopefully I’ll be feeling better next time I post.

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This recipe was actually a follow up to the Banana Bread Scones that I made earlier. I had a couple of leftover bananas, so I just decided to make another dessert with them. Waste not, want not.

I”m very picky when it comes to my cookies. I know what I like and what I don’t like and there’s usually not a lot of wiggle room allowed. It’s pretty simple really: I like them thick and I like them soft. And iced- I actually love them when they’re iced. Because as I keep telling my sister Ashley, life is just better with icing.

I must say, these banana cookies did not disappoint. Thick, soft and and yet sturdy, I would have to say that they’re like a much denser & slightly chewy banana bread that still manages to just melt in your mouth. I think you’ll like them should you decide to try them out.

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Jumbo Banana Cookies

Recipe Courtesy of Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  1/2 cup shortening
  •  1/2 cup butter, softened
  •  1 cup white sugar
  •  2 eggs
  •  1 cup mashed bananas
  •  1/2 cup evaporated milk
  •  1 teaspoon vanilla extract
  •  1 teaspoon distilled white vinegar
  •  3 cups all-purpose flour
  •  1 1/2 teaspoons baking soda
  •  1/2 teaspoon salt
  •  1 cup chopped walnuts
  •  2 1/2 cups confectioners’ sugar
  •  2 tablespoons butter, softened
  •  1/4 cup evaporated milk
  •  1/4 teaspoon vanilla extract

 Directions

1. Cream together shortening, 1/2 cup butter, white sugar.

2. Add eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar and mix until light and creamy.

3. In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts.

4.Chill dough one hour in refrigerator.

5. Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then, frost them.

6. To Make Frosting: Mix 2 1/2 cups confectioners’ sugar with 2 tablespoons soft butter or margarine, 1/4 cup evaporated milk, and 1/4 tsp vanilla. Beat until soft. Spread on tops of cooled cookies.

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Coconut-Almond French Toast Casserole

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Happy Easter everyone! I’m a Christian, so today I’m celebrating Resurrection Sunday (Jesus Christ’s resurrection), but if you’re not a Christian and just celebrate ‘Easter Bunny Easter’, or if you’re a Jewish and celebrating Passover, then I wish you a happy holiday with your friends and family. True to Cooking is My Sport fashion, I’m sharing some trivia with you guys:

  1.  The name, “Easter” comes from a goddess: Her name is Eostre and She was the Mother Goddess of the Saxons of Northern Europe. She was, according to Grimm (yes, one of those Grimms), “goddess of the growing light of spring.” 
  2. Hot cross buns come from the wheat cakes that were baked in honor of Eostre. As part of the adoption of traditions, Christians added the cross on the top and had the cakes blessed by the Church. In England, it was believed that hanging a hot cross bun in the house would protect it from fire and bring good luck for the coming year.
  3.  Easter eggs once acted as birth certificates. During the 19th century, when many families were unable to get to the closest town hall to file a birth certificate, an egg would be accepted as a method of identification. The egg would be dyed and inscribed with the person’s name and birth date. It was completely legal and accepted by courts and other authorities

Source

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Besides the Easter holiday, today also  marks the final day of the Challah bread series we’ve been doing this week. You guys finally get to find out what I did with the three loaves of braided Traditional Challah and the Vanilla Bean Challah that I made (y’know, besides just eat it warm and slathered with butter). This time, instead of finding another way of doing Challah, I wanted to use it as a main ingredient in another dish. I went with a recipe that my twin sister has been asking me to make for a while now that she saw on the Food Network.

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I love this recipe for so many reasons- not least of which is how awesome it tastes, which I’ll get to in a minute. What I really liked about it was that it let find a use for the ‘end’ pieces of the challah loaves. Don’t look at me like that. I know I’m not the only one that usually ends up throwing them out. Let’s face it: no one really wants them-until now that is. At first I was concerned that only 9 slices of bread wouldn’t be enough to make a substantial casserole. I was also worried that they would be overly soaked and ultimately soggy from the egg custard.  Fortunately, I was surprised. The bread puffed up really well when baked. Challah’s a pretty sturdy bread, so it was more than able to stand up to the egg mixture. I will say this though: if you’re using plain old Texas Toast bread, then I would think about bumping it up maybe two or three slices, as it’s much softer than Challah. It also doesn’t taste near as good, but you guys knew that already, right?

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Okay, now to the good part: what does it taste like? Well first of all, what really (and I mean REALLY) sets this dish apart from any normal overnight French Toast Bake is the Coconut Almond Crust that’s baked on top of it. It’s like a crunchy, sugary almost candied carmelized effect that is doubly awesome when contrasted with the soft texture of the baked challah. If you’re not entirely convinced, then let me say up front that I’m not even a fan of coconut at all. I don’t care for the texture or overall flavor…and I STILL couldn’t imagine eating this dish without the coconut almond crust. It’s that good.

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As you can see, I sprinkled powdered sugar on top of mine and added some berries and syrup, but my mom and sister said that they thought it was good enough to eat all on its own. If you’re looking for an easy dish to make for breakfast or brunch guests that will still knock their socks off, this is the one to try. Or maybe you’re like me and baked a crap load of Challah or other sturdy bread that you have to do something with to avoid letting it spoil. Make this. You won’t regret it.

And I guess that does it for the Challah Series. Until I find another one to try. Then it’ll probably get a reboot. Don’t put it past me.

Challah- 3 Ways

Traditional Challah

Sweet Vanilla Bean Challah

Coconut-Almond French Toast Casserole {Challah}

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Coconut-Almond French Toast Casserole

Recipe Courtesy of FoodNetwork.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • Unsalted butter, for greasing dish
  • 9 slices Texas Toast or other thick-sliced bread
  • 6 large eggs
  • 3 1/2 cups half-and-half
  • 5 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

         Coconut-Almond Crust:

  • 1/2 cup plus 3 tablespoons sweetened coconut flakes
  • 1/3 cup plus 1/4 cup sliced almonds
  • 5 tablespoons granulated sugar
  • 5 tablespoons all-purpose flour
  • Pinch salt
  • 6 tablespoons unsalted butter, softened
  • 1 large egg plus 1 large egg yolk

Directions

1. Preheat the oven to 300°. Lightly butter a 9-by-13-inch casserole dish.

2. For the French toast: Lay the bread slices in one layer (it’s OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.

3. Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.

4. For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.

5. To assemble the casserole: Preheat the oven to 350°. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes.

6. Allow to cool for 1 hour before serving, or serve at room temperature. Serve with a sprinkling of powdered sugar and berries if using.

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Challah

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I’ve noticed that just about every blog I’m following has been making hot cross buns for the Easter bread. that’s cool, I’m loving everything that I’m seeing since I’ve always wanted to make hot cross buns. However, since I’m always the last one to the ‘party’ and it takes me forever to catch onto trends, I decided a while ago that this week on Cooking is My Sport would be centered around another particular recipe/ingredient. It happens to be challah. Which probably means I’ll be making Hot Cross Buns around…oh, probably the Fourth of July. Because that’s just how I am.

I’m sure most foodies already know about it, but for the ‘general’ and likely Non-Jewish reader, I can give an explanation of what it is. Challah is a traditional, braided Jewish egg bread. It’s hollow on the outer top, and light and fluffy on the inside. It’s not as soft and moist as say, brioche. But it’s also not as dense as French bread either. Challah’s religious significance can be found in the way the dough is  split into two rounds, then each round is rolled into 6 identical strands that are then braided together. The six strands in each loaf represent the 12 tribes of Israel referenced in the Torah/first five chapters of the Bible.  During the meals of the Sabbath- 2 loaves of bread are supposed to be served at the beginning of every meal- thus the 2 loaves of challah. I could go on a little bit deeper, but that’s the basic Judaic symbolism behind challah.

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Around the Foodie community, Challah is a recipe that I typically see pop up around this time of year, close to Easter. I actually find this to be pretty ironic/funny, considering that this type of year is also near the Jewish holiday of the Passover. During Passover, unleavened bread is typically eaten (like matzo). Challah, of course, has plenty of leavening agents. But whatever; I’m a non-denominational Christian, so Passover’s not something I celebrate anyway. I made this bread last year at Easter with surprisingly great results for my first time. I knew I wanted to do it again this year, but just bump things up a notch.

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So what you guys will be seeing for this, and the next two posts for this week is basically Challah done 3 ways: Regular Challah, a Sweet Challah, and a third recipe with Challah as a main ingredient…because I had to find some way to use all of the above challah up. Today I’m showing you the traditional Challah recipe that I first made about this time last year.

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Typically, challah is made as a long, braided loaf and baked on a sheet pan. If you guys read my Cornmeal Dinner Rolls post, then you know how I’m currently feeling about baking yeast breads on sheet pans. Long story short: I’m having ‘technical difficulties’ with that method. And although I did suck it up and do it for my sweet challah variation that I’ll be posting later this week, for my traditional Challah, I decided against it, and did something else. I still used the braiding method for both loaves, but one I braided and tucked into a round circle and placed into one of my 9 inch cake pans, while the other I braided and placed into one of my loaf pans that I usually use for quick breads. I was very pleased with the results. The loaves rose beautifully (take THAT sheet pans), and the bread turned out so fluffy and tender on the inside. My favorite part about challah? That hollow sound it makes when you thump on the shiny, egg glazed top of the loaves that tells you it’s done. It makes me feel like a huge Baking Boss.

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Challah

(Makes 2 braided loaves)

Recipe Courtesy of Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1/2 cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon salt
  • 8 cups unbleached all-purpose flour

 Directions

1. In a large bowl, sprinkle yeast over barely warm water.

2. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.

3. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

4. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.

5. Preheat oven to 375 degrees F (190 degrees C).Beat the remaining egg and brush a generous amount over each braid.

6. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

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Chicken Stir-Fry

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Any Game of Thrones Fans out there?

I  certainly hope so. It’s an AWESOME show. If you haven’t seen it, then you’re just really missing out. Whenever I’m asked by non GoT fans what it’s about, I’d say that it’s basically a medieval series with dragons and a whole lot of drama. A bunch of people are trying to sit on a throne of a kingdom and the schemes and plans by which they all attempt to do so really resembles a dark kind of game. That’s a really watered down version of a summary of course, but I would’t want to give anything away to any of you out there that still may be on the fence of checking it out or not.

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Just in case you needed that extra push to getting around to it, then here it is, direct from me to you: watch the show. The hype is not just a hype. It’s real. It’s justified. Jess from Cooking is My Sport said so.

So what does GoT have to do with this post? Well, not much to be honest. The truth is that last night when I was watching the long-awaited season 4 premiere, it suddenly occurred to me that I had wanted to do a GoT themed recipe series for the blog, ideally the week before the return of the show. Obviously, that’s not gonna happen anymore. I lost track of time. I forgot about that goal. Whatever. However, that’s not necessarily going to completely kill the idea. I think I still want to try to do a GoT-week on CIMS. Maybe I’ll make it so that I post a recipe dedicated to the show every Sunday until the season finale. Ambitious, maybe, but I think still pretty cool The next step will just be to get together a recipe collection. You guys can feel free to give me suggestions as to what foods you’d like to see that remind you of the show, I’m feeling pretty open to anything.

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Anyway, back to today’s post. I was at the store grocery shopping with my mom and she said she wanted stir-fry for dinner.  It’s not too difficult a request, so I gave it a go. Stir-fry’s really one of those easy dishes that don’t take a huge amount of effort, but yield results that are out of this world, provided you can get your seasonings right. (Of course,) I went with chicken as the protein and threw in some other stuff as well.  paired it with these DELICIOUS Sesame Glazed Sweet Potatoes, and it made an awesome meal.

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I’ve noticed that I keep posting a lot of Asian-themed cuisine on the blog. That’s kinda interesting to me, as Asian isn’t even my favorite ethnic cuisine- (it’s Lebanese/Middle-Eastern just in case you were curious). However, I’ll run with it. I think the results are coming out okay, don’t you?

Don’t forget to leave me your GoT menu suggestions: the more I think about it, the more determined I am to do this. I think it’ll be really fun 😉

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Chicken Stir-Fry

Recipe Adapted from Pat and Gina Neely

CLICK HERE FOR PRINTABLE VERSION 

Ingredients

  •  2 tablespoons soy sauce
  •  1 tablespoon orange juice
  •  1 tablespoon light brown sugar
  •  1 tablespoon rice wine vinegar
  •  1/2 tablespoon cornstarch
  •  1/2 tablespoon sesame oil
  •  1/2 to 1 teaspoon red pepper flakes, or more if desired
  •  1 tablespoon peanut oil, plus more as needed
  •  1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  •  2 tablespoons peeled and chopped fresh ginger
  •  4 cloves garlic, minced
  •  4 green onions, sliced
  • 4 cups broccoli florets, pre-cooked

Directions

  1.  In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
  2.  Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
  3.  Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute.
  4.  Add the chicken back to the wok along with the broccoli florets and stir to warm through.
  5. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.

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Sesame Glazed Sweet Potatoes

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I’ve mentioned to you guys before that when I find a new habit or trend, or something  in general that I like, I will wear it out TO DEATH until I’m either sick of it, or until I find a new something to wear out to death.

Me and my twin sister Jas are really alike in that (among other things: our DNA  also happens to be exactly the same.) Take movies for instance; when we were growing up, we went through a phase where when we found a movie we liked, we watched it every chance we got. I find a new favorite song and it gets put on constant repeat on my iPod . I find a new interesting tv show and will faithfully watch it ever week, or if its old, I will have entire marathons of it on Netflix until I get through it all.

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So far as good goes, I’m on a root vegetable kick right now.  For a long time, I’ve just always wanted to eat a side of root vegetables with my dinner. Mostly it’s been a mix between rutabagas and sweet potatoes. I can decide which I like more honestly. Although it may not seem like it, rutabagas too have a unmistakable sweetness to them that’s so clearly highlighted when they’re roasted. If you guys don’t believe me, then you should try this recipe for Herb Roasted Rutabaga that I posted a few weeks ago- if you’re not typically a fan of them, I promise you: I’m going to make you a ‘believer’ with 2 rutabagas, and a handful of dried herbs. Because I’m a miracle worker….okay not really, but I am a pretty good cook 😉

Asian Sweet Potatoes3 Tagged

 I’m experimenting with different recipes to mix things up so that I don’t get too bored. After all, variety’s the spice of life. Right now, this is my new sweet potato recipe that I’m really fond of.  Trust me, it tastes every bit as good as it looks.

I never would have thought initially to apply Asian style flavors to sweet potatoes. But let me tell you guys, it REALLY works. The saltiness of the soy sauce is perfect with the sweetness of the honey as well as the natural sweetness of the potatoes. The sesame seeds give it a subtle earthy and almost nutty aftertaste. I served them with a chicken stir-fry that I made my family for dinner ( the recipe and pics are very soon to follow).

Asian Sweet Potatoes2 Tagged

Random/Embarrassing Fact: About a year ago, I was on another carrot/sweet potato kick and I ate so many of them that I LITERALLY started turning orange. Seriously. I’m not joking. I went into my doctor for a general check up and she literally gasped and asked what happened to me. I didn’t notice until I stood under a fluorescent light in her office and held out my hands: my palms were the color of a carrot. My skin is naturally kind of yellow, so…suffice to say it just wasn’t a good look. I had no idea that consuming too much Vitamin A (which is dominant  in carrots and sweet potatoes) can do that. Now I do. So as delicious as these sweet potatoes are, I do try to be a little more careful to not make them take up the most space on my plate.

I try. I may not always succeed. Try this recipe and you’ll definitely understand why.

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Sesame Glazed Sweet Potatoes

Recipe Courtesy of Cookstr.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  5 orange-fleshed sweet potatoes (yams), peeled
  •  2 tbsp olive oil
  •  Salt & freshly ground black pepper
  •  2 tbsp sesame seeds
  •  1 tbsp honey
  •  1 tbsp soy sauce

 Directions

1. Preheat the oven to 400°F (200°C).

2. Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper.

3. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.

4. Mix together the sesame seeds, honey, and soy sauce. Pour  over the sweet potatoes, and toss.

5. Roast 20 minutes more, or until well glazed and tender.

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