Archive | December, 2010

it’s my favorite … sweet treat

I love this DIY biscuit tin that Biscuiteers has come up with! The British company has done all the baking for you.  Complete with apron, colored icings, and decorative bits you are completely set for an afternoon of fun with the family.  These biscuits {cookies} also have holes in them ready for stinging above your mantle, or from a stocking.

Biscuiteers has so many great options that I am so excited to start gifting my best friend and her lovely little one as soon as she moves to England!

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it’s my favorite … what kate ate

These days when I need a pick me up I simply pop over to What Katie Ate and spend some time looking around.  Just posted is this fantabulous 495 page spectacular.  The upcoming holiday weekend is a perfect time to sit with a cup of tea and devour this offering.

Happy reading!

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cook it … turkey enchiladas

This week I wanted to make something that could feed us for a few days and that I had most of the ingredients on hand for already.  Again this week I chose another great recipe from Simply Recipes! I did not grow up eating enchiladas, but they are becoming a frequent item on our family menu.  They are fairly simple to make, economical, and serve a large group, or provide lots of leftovers. This is my favorite recipe for far! Making the enchilada sauce was  snap and much better than anything that I could purchase in the store.

{Pictured is the second time that I made these. This time I had black beans, and the sauce went much further.}

Turkey Enchiladas

you will need…

this for the sauce…

  • 7 Tbsp chili powder (note that chili powders vary in strength, you may want to start with less and add more to taste) {Apparently I used all of my chili powder and borrowed some from a neighbor.  I did not want to use all of theirs so I only used two tablespoons}{second time I had it on hand and used about 6 Tbsp}
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon sugar
  • 2 teaspoons salt (less if using salted stock)
  • 1/4 cup flour
  • 2 Tbsp olive oil
  • 2 cups of turkey or chicken stock {I used chicken}

and this for the filling…

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced {I used 1}
  • 3 cups cooked turkey meat, chopped {I used ground turkey and cooked it first}
  • 1 15-ounce can black beans, rinsed and drained {Apparently we were out of black beans too, so I used pinto}
  • 8 ounces Monterey Jack cheese, grated (makes 2 cups grated cheese)
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp lime juice (can sub lemon juice)
  • 1 to 2 teaspoons salt or more to taste
  • 8-16 flour tortillas, depending on size and thickness

and these for garnishes…

  • Chopped red onion
  • Chopped avocado
  • Chopped fresh cilantro
  • Sour cream or crema fresca
  • Ice berg lettuce, sliced thin and sprinkled with salt and vinegar

now do this…

1 First make the enchilada sauce. In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant. Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside. {I did this while I was browning the ground turkey}

2 Prepare the filling. Heat olive oil in a sauté pan on medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3-4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 Tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.

3 Preheat the oven to 350°F. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9×13 casserole dish (pyrex works well). Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water. Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla. Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaining cheese. Place in the oven and bake, uncovered, for 15 to 20 minutes, until the enchiladas are heated through and the cheese has melted. {I did not really have enough sauce to dip each of the tortillas but found that by assembling them in the casserole dish that already had enough sauce on them}{The second time that I made these I did have enough sauce! I attribute this to the fact that I cooked it for the directed time and not while I was doing 20 other things!}

4 Sprinkle with a little more lime juice before serving. Serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced ice berg lettuce that has been dressed with vinegar and salt (no oil).

feeds 6 to 8

This meal comes together relatively quickly and is a great weeknight, or weekend meal. It also seems like something that you could make and freeze for a latter date.

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goodies

There are lots of new goodies on K Flick Studio just in time for some last minute holiday shopping!

Sunlit, $88

Cabin Fever, $98

London Fog, $68

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cook it … fettucini with tomatoes and spicy sausage

Over the past few months I have stopped grocery shopping, and as a result stopped cooking.  Or perhaps it is really the other way around.  Cooking has just seemed like a big chore.

As of this week I am back on track, with food in the fridge, that is not rotted, and recipes in hand.  I always find myself coking more in the winter when the nights come early, and it is just to cold to go back out.  The heat from my oven also helps to heat the house which is always appreciated in the winter, and not so much in the summer.

The point of all this is that I am going to be posting a Sunday Supper every week on the following Monday.  These meals might not be cook all day, traditional large Sunday meals, but Sunday is a day that I usually have the time to cook a dinner and not end up eating at 10pm! So today might be Tuesday, but it is indeed the first Sunday Supper post.

It is no secret that I adore, no love, Simply Recipes by the lovely Elise Bauer.  I have been cooking from the blog for about 4 years and have never had a bad meal.  There are so many options, and it is super easy to use.  A bonus for me is the iphone app that makes picking diner a snap.  The only thing that could make it better would be a grocery list option.  Sometimes I follow the recipes exactly, and other times I change them depending on what I have on hand. {Why buy something else if I can substitute something that I already have on hand}

My changes in the recipes will be in {these} and this color!

Fettuccine {Spaghetti} with Creamy Tomato & Italian Sausage Sauce

you will need…

  • 2 Tbsp olive oil
  • 3 shallots, chopped
  • 2 large garlic cloves, chopped
  • 1/2 pound sweet Italian sausage, casings removed
  • 1/2 pound spicy or hot Italian sausage, casings removed
  • {1 pound spicy Italian Sausage, casings removed}
  • 1 cup whipping cream
  • 2 14.5-ounce cans diced tomatoes in juice {1 large can whole roma tomatoes, squished in hands with juice}
  • 1 Tbsp dried sage
  • 3/4 pound fettuccine {Spaghetti}
  • 1/2 cup grated Parmesan cheese

now do this…

1. Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes. {I apparently did not read this very well because I stirred constantly, and it thickened a bit, but not completely. I would suggest this method}

2 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid. {I did not reserve cooking liquid because again i did not read this, and I ALWAYS forget this step. My sauce was plenty thin and did not require any extra liquid.  Probably the whole stirring bit from step 1}

3 Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve. {Again, no liquid, I served mine with pasta in one bowl and the sauce in another so each person could choose the correct amount for themselves. People can be very particular when it comes to this!}  feeds 6, really

This dish is super easy and really filling.  I made it last week after seeing a movie with a friend while the guys were watching football at home.  It was so nice to return home and whip up a great meal for friends on a cold night.  I was having such a great evening I forgot to take some pictures of the dish… Must get better about that! So sorry to Elise for borrowing her image. But is really is quite nice!

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appreciate It

Another great find by my Mamma! It is nice to take a few moments and take in what people are appreciative of, and leave a little note. I think that we could all be a little more appreciative, I know I could!

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