From the category archives:

recipes

fast food inspired, thai noodle salad

by @according2kelly on April 20, 2012

thai-noodle-salad-recipe

when you’re carbo loading you want that perfect mixture of carbs, protein – without it being too heavy.

i’ve never been a huge fan of spaghetti (it’s not that it’s not good – it is. spaghetti is just so boring – you know what i mean?).

so when i stumbled upon the recipe for fast food inspired thai noodle salad (that i totally stole borrowed from fresh & easy), i knew it would be the perfect “last meal” before i hit the pavement running the ragnar relay.

& let me tell you, it was the perfect choice. a little bit of thai – in all the right places. it was sweet & had a little crunch (that i loved), not to mention it tasted just as good this morning, if not better.

fast food inspired thai noodle salad

ingredients:
thin spaghetti
broccoli slaw
bean sprouts
cooked chicken
peanut butter
slivered almonds
fresh & easy thai chili lime sauce

directions:
1. boil a pot of water and cook your pasta – the pasta takes just about 5 minutes once the water’s ready.
2. meanwhile, cut the chicken into bite-sized pieces.
3. once the pasta’s ready and drained, add a bit of peanut butter (to suit your taste) & stir through the warm noodles so it melts nicely and distributes evenly. (just be careful not to add too much peanut butter or it thickens up quite a bit. you just want that light peanutty taste.)
4. then, mix in your cut-up chicken and as much (or as little) of the broccoli slaw, bean sprouts & slivered almonds as you choose, and finish by pouring a tablespoon or two of the thai chili lime sauce per serving and dinner is done!

it can be served room temperature, or warm – either way it’s delicious!

 

{ 2 comments }

choco rama chocolate chip cookies

by @according2kelly on March 13, 2012

choco-rama-chocolate-chip-cookies-recipe
trust me, these cookies won’t last long – they WILL be gone in a matter of hours.

i carbo load on them, we celebrate with them, & they are a perfect midnight snack.

my kids ask for them on a daily basis, & i crave them even more often.

& every time i bake them, i thank my lucky stars that my friends passed the recipe along.

choco rama chocolate chip cookies

ingredients:
2 sticks of room temperature unsalted sweet cream butter
1 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 cup of each: white chocolate, milk chocolate, semi-sweet chocolate, dark chocolate & butterscotch chips

directions:
1. cream butter & sugars
2. mix in eggs, vanilla, baking soda
3. slowly add flour, salt, baking powder & chocolate chips

bake at 375 degrees for 12-14 minutes or until slightly browned on the edges

notes:
* i used both unsalted & salted butter & haven’t noticed much of difference – so i usually use whatever butter i have on hand

* the recipe calls 2 1/2 cups of flour, but in my experience the cookies need more flour. i usually add at least a 1/4 cup more… you want your dough “tacky” not soft

* there’s alot of chocolate chips involved in this recipe (hence the name choco ram chocolate chip cookies) – i usually just add whatever i have on hand (because i’m lazy like that). but, then again – i make sure to always have alot of chocolate on hand, so it’s usually there when i’m ready to bake.

* i always bake these cookies on a silpat or parchment paper at 350 degrees or at 325 degrees when i’m using a convection oven – 375 degrees seemed to “bake” them too much. you want to take them out of the oven when they are just barely browned on the edges & still soft.

* just like any other cookie, keep these in an air-tight container. because of all the sugar, they seem to harden up a wee bit faster than other cookies – but no worries, they usually don’t last long enough for anyone to notice.

choco rama chocolate chip cookies are best served with an ice cold glass of milk (or chocolate milk, if you want to live on the wild side). be careful though, they are addicting – just giving you fair warning. i don’t want to hear any complaints when you can’t stop eating them.

 

 

{ 2 comments }

cook like martha

by @according2kelly on November 22, 2011

when i grow up, i want to cook like martha. so when i heard she was coming to town for a cooking demo highlighting recipes from her new cookbook martha’s entertaining: a year of celebrations, i knew i had to be in the audience.  & luckily she did not disappoint…

cook-like-martha
her cookbook is beautiful. it’s 432 page of pure martha stewart awesome-ness. breathtaking photography, mouthwatering recipes – it’s definitely a cookbook i’m proud to display in my kitchen.

during the actual cooking demo & book signing, martha was full of sass & personality (i loved the leather leggings & stilettos she rocked that evening). & the seafood stew, glazed carrots, perfect white rice, & pear crostata she made for us to taste was absolutely delicious. & she whipped up the entire meal (with the help of her lovely assistant) in less than 30 minutes. so, it’s the perfect winter meal…

cook-like-martha-seafood-stew

cook like martha: seafood stew

ingredients

1 tablespoon extra-virgin olive oil, plus more for serving
1 garlic clove, finely chopped
1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
1 large tomato, cut into large dice
Coarse salt and ground pepper
4 cups low-sodium chicken broth
12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination

Crusty bread, for serving

directions

  1. in a medium dutch oven or saucepan, combine oil and garlic; cook over medium-high until garlic is fragrant, 1 minute. add fennel and cook, stirring frequently, until slightly softened, about 3 minutes. add tomato, season with salt and pepper, and cook, stirring frequently, until tomato is breaking down, about 3 minutes.
  2. stir in broth and bring stew to a gentle boil. reduce to a simmer.
  3. gently fold in seafood. return to a bare simmer and cook until seafood is opaque throughout, about 3 minutes. serve stew topped with fennel fronds and a drizzle of oil, with bread alongside.

cook like martha: glazed carrots

ingredients

2 tablespoons unsalted butter
2 pounds baby carrots, trimmed
1 1/2 cups fresh orange juice (from 4-5 oranges)
1/2 teaspoon fresh thyme leaves
coarse salt and freshly ground pepper

directions

  1. melt butter in a large saute pan over medium heat. add carrots, orange juice and thyme; cook, stirring occasionally, until carrots are tender, about 5 minutes.
  2. season with salt and pepper. serve warm.

cook like martha: perfect white rice

ingredients

1 cup long-grain white rice
1/2 teaspoon salt

directions

  1. bring 1 1/2 cups water to a boil in a medium saucepan.
  2. stir in rice and salt and return to a boil over medium high heat.
  3. reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16-18 minutes (check only toward the end of cooking time).
  4. the rice should be studded with craters, or steam holes, when it is ready. remove from heat and let steam, covered, for 10 minutes. fluff wit fork and serve.

cook like martha pear crostata

cook like martha: pear crostata & tart dough

tart ingredients

2 cups all purpose flour
1/2 cup fine yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/4 cup plus 1 tablespoon ice water, plus more if needed

tart directions

  1. in a food processor, pulse flour, salt, and sugar several times to combine. add butter. pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. sprinkle with 2 tablespoons ice water. pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). do not overprocess.
  3. turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  4. before baking, unwrap dough; place on a large piece of floured waxed paper. roll dough to a 14-inch round. using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
  5. trim overhang to 1 inch; fold overhang under itself. pinch between thumb and forefinger to make a uniform edge around the rim. crimp edge; refrigerate until chilled, about 1 hour.

pear crostata ingredients

3 pounds ripe, firm pears (about 10), peeled, cored and sliced 1/2 inch thick
1/4 cup granulated sugar
1 tablespoon cornstarch
all-purpose flour, for dusting
tart dough
1 large egg yolk beaten with 1 teaspoon water, for egg wash
1/4 cup sanding sugar

pear crostata directions

  1. toss fruit with granulated sugar and cornstarch in a bowl, and set aside to macerate.
  2. preheat oven to 375 degrees. flour a large (at least 18 inches long) piece of parchment. place dough on parchment. using your knuckles, press edges of dough so it doesn’t crack during rolling. lightly flour top of dough to prevent sticking; roll into an 18-inch round, about 1/4 inch thick. transfer dough (still on parchment) to a large baking sheet.
  3. mound fruit in the center of dough, leaving a 2-inch border all around. fold dough over fruit, pleating it as you go. brush the exposed dough with the egg wash and sprinkle with sanding sugar.
  4. bake until crust is golden brown and filling is bubbling in the center, 45-50 minutes. transfer sheet to a wire rack, and let tart cool completely.

thanks to the fabulous lindsey, the mod chik, for documenting our amazing martha stewart encounter.

{ 2 comments }

hot chocolate floats

by @according2kelly on November 9, 2011

hot-chocolate-floatsrich & decadent double fudge hot chocolate, served with just a touch (okay, maybe a double scoop) of ice cream. hot chocolate floats- the ultimate late night anytime snack on a cold winter day.

hot chocolate floats

1 mug of hot chocolate

1/4 cup of international delight creamer of your choice

1 scoop (or 2) of ice cream of your choice

combine hot cocoa, international delight creamer in a mug and stir to blend. top with a scoop (or 2) of ice cream, & serve immediately. my “standard” hot chocolate float is made with french vanilla international delights creamer, and french vanilla ice cream or mint chocolate chip ice cream.

but sometimes, i like to mix it up & live on the wild side…. pumpkin pie spice international delights creamer & pumpkin ice cream, peppermint mocha international delights creamer & peppermint ice cream. the possibilities are truly endless.

the only thing that could make hot chocolate floats even better? a couple of candy cane joe joe’son the side. better wipe my mouth, i’m drooling.

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{ 25 comments }

pumpkin curry soup

by @according2kelly on October 26, 2011

pumpkin-curry-soupthe weather has finally turned cold & there’s a definite chill in the air. so what does that mean? soup’s on. this week, pumpkin curry soup is bubbling on my stovetop. served with warm & crusty bread and maybe a spinach craisin salad, this is the perfect meal to warm you from the inside out.

pumpkin curry soup

ingredients:
3 tablespoons butter
1 large onion chopped (1 cup)
2 teaspoons of finely chopped garlic
1 teaspoon – 1 tablespoon curry powder (depending on taste – i like it spicy)
1 teaspoon salt
1/4 teaspoon ground red cayenne pepper
2 cans (15-oz each), or 1 28-oz can of pure pumpkin
32-oz chicken broth
1 cup whipping cream

optional garnish: sour cream, fresh thyme, pumpkin seeds

directions:
1. in a large stock pot or dutch oven, heat butter over medium heat. cook onion, garlic until tender (stirring occasionally).
2. stir in curry powder, salt, red pepper, pumpkin & broth. heat to boiling, reduce heat & simmer uncovered for 15 minutes.
3. pour slightly cooled soup into a blender in small batch & blend on high speed for about 15 seconds, or until smooth. pour blended soup into a medium sized bowl & repeat with remaining soup.
4. return all pureed soup to stock pot or dutch oven. stir in whipping cream & cook over medium-low heat until thoroughly heated, stirring frequently.

garnish with sour cream, fresh thyme &/or pumpkin seeds.

bold pumpkin flavor with just a kick of spice, pumpkin curry soup is definitely a new family favorite.

 

 

{ 3 comments }

banana chocolate chip bread recipe

by @according2kelly on August 16, 2011

chocolate, banana, a handful of coconut & if you’re feeling fancy…. a sprinkling of macadamia nuts – i’d say that’s hawaii in a bread pan, or at the very least, the best banana bread recipe ever.

i’ve spent years trying to re-create & perfect this recipe from my childhood. with a hint of coconut & banana, the ooey goodness of melted chocolate & smothered in a powdered sugar icing… i think i may have finally hit the jackpot.

best-banana-bread-recipe-ever

banana chocolate chip bread recipe

bread ingredients
3 bananas, mashed
1/3 cup of melted butter
3 tablespoons of milk
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups of flour
1 cup of coconut flakes
1 cup of milk chocolate chips
1 cup of macadamia nuts (optional)

icing ingredients
1/2 – 3/4 cup of powdered sugar
3-4 tablespoons of milk

directions

1. preheat oven to 350 degrees.
2. mix butter into the mashed bananas in a large bowl. add sugar, egg & vanilla.
3. add baking soda & salt and mix.
4. add the flour, mix.
5. add coconut, nuts & chocolate chips & mix with fork.
6. pour mixture into a buttered loaf pan.
7. bake approximately 1 hour and 15 minutes, or until an inserted toothpick comes out clean.
8. while the bread cools, mix the icing…
9. mix powdered sugar & milk until it’s at the consistency where is slowly runs off a spoon. (if it’s too runny, it won’t stick to bread.)
10. remove bread from pan & drizzle (or smother with) icing on top.

best enjoyed slightly warmed from the oven. although, it is awfully delicious served the next morning for breakfast. or, as the base of a hot fudge sundae (complete with a scoop of vanilla ice cream & hot fudge).

{ 6 comments }

very berry salad {recipe}

by @according2kelly on July 5, 2011

very berry salad, it’s one of my favorite summer go-to’s… fresh berries (including strawberries, raspberries, blackberries & blueberries), a poppy seed dressing & cinnamon roasted almonds – it’s practically a dessert.

very berry salad recipevery berry salad recipe

ingredients:
spinach
fresh strawberries (or thawed, frozen)
fresh raspberries (or thawed, frozen)
fresh blackberries (or thawed, frozen)
fresh blueberries (or thawed, frozen)
cinnamon-roasted almonds (store bought or make your own)
brianna’s poppy seed salad dressing

toss all of the ingredients together, & enjoy the deliciousness. & if you haven’t figured it out already… this is the quickest, tastiest, not to mention prettiest salad ever. i promise, you’ll want to lick the bowl clean.

{ 2 comments }

corn and bean salsa recipe

by @according2kelly on June 21, 2011

i’m not lying when i say i could literally live on this stuff. & once you’ve tried my corn & bean salsa recipe you too will be singing it’s praises from the roof tops. what’s not to love? it’s probably one of the easiest salsa recipes ever. who knew such simple ingredients (corn, black beans, & cilantro) could create an amazing concoction, that i actually go weak in the knees for it?!

black bean and corn salsa recipecorn and bean salsa recipe

1 can of black beans drained
16 oz. of corn (canned, frozen, fresh, or even grilled)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber (as much as you want, i used the whole thing), peeled & chopped
fresh cilantro (as much as you want), chopped
* 1 avocdao (i only use the avocado if i KNOW it’s going to be devoured in one sitting)
1 small bottle of kraft zesty! italian dressing
mix it all together, cover & let it chill in the fridge for about a 1/2 hour or so.
serve with chips, as a side salad, or use it as garnish on your “entree.” really & truly, this little  dish is can be anything you want it to be. i’m warning you now – you’ll love it so much, you might as well double it.
corn and bean salsa recipe
make this corn & bean salsa recipe & bring it to a gathering… i guarantee you will be the hit of the party. people will ohhhh! & ahhhh! in delight, even licking the bowl when it’s all gone (trust me, i’ve seen it happen.) all those fresh & crunchy veggies, plus the kick of the dressing… it’s like a party in your mouth. yum-o!

{ 5 comments }

barbecuing pizza {bbq chicken pizza recipe}

by @according2kelly on June 14, 2011

these days were are barbecuing pizza making fools. although, to be honest, we don’t make it nearly as often as i (or the kids) would like. i’d be happy to eat bbq pizza (yes! pizza that has literally been barbecued!) every single day. it’s quick, easy & it’s on the barbecue – what’s not to love? (i love cooking dinner on the grill.) ever wondered how to bbq a pizza? here are some instructions & my favorite bbq chicken pizza recipe.

how to bbq a pizza

barbecuing pizza:

bbq chicken pizza recipe

ingredients:
dough (store bought pizza dough or homemade dough)
kosher salt
olive oil
your favorite bbq sauce
grilled corn
red onion, sliced & grilled
cooked chicken cut in chunks or shredded
fontina cheese (put back that mozzarella, we’re living on the edge today)
fresh cilantro

want to make it extra special? also add:
grilled green & yellow bell peppers
tomatoes

instructions are fairly easy…

1. preheat your grill to a medium heat.
2. roll out your pizza dough on a surface, baking sheet, plate or pizza peel pizza that has been heavily dusted with flour or cornmeal, so it doesn’t stick. no need to worry about the shape so much, as the thickness… you want it about 1/2 – 3/4″ thick.
3. brush one side of your pizza dough with olive oil & sprinkle with kosher salt. then, place the now oiled side of your pizza down on the grill. once the dough is on the grill, brush this side of the pizza dough with olive oil & sprinkle with kosher salt. & close the cover on your grill. cook approximately 4 or 5 minutes, until the pizza doughs puffs & bubbles – much like a pancake does. but, try not to open the bbq too many times – because you’ll let the steam & excape!
4. using tongs or spatula, remove pizza from the bbq & flip the pizza (so the grilled side is now up) onto a large plate, tray or pan, & add your toppings. spread the bbq sauce, sprinkle the grilled corn & red onion, chunks of chicken (& if you are an over achiever you can also add grilled yellow & green bell peppers and tomatoes), & top with the secret ingredient… shredded fontina cheese. & fresh cilantro.
5. slide your pizza back onto the bbq. (the previously “bubbly” side should now be down.) cover the toppings with tin foil until the cheese is melted & once again close the lid on the bbq, cooking the pizza for approximately 4-5 minutes, or until the cheese is melted.
6. devour your pizza quick & quick can be.

hope you & your family enjoy barbecuing pizza as much as we do.

{ 4 comments }

chinese chicken crunch

by @according2kelly on April 12, 2011

i dare you to try & whip up this recipe without singing “chickity china the chinese chicken, you have a drumstick and your brain stop tickin’ ” outload (or to yourself).

& just to forewarn you, as my friend ally promised it would be, this pasta is dangerously addicting.

chinese chicken crunchchinese chicken crunch pasta

4 cups of bowtie pasta
1/2 cup+ sugar snap pea pods, snipped into pieces
1/4 cup+ almond slivers
3/4 cup cooked chicken (shredded or cut into chunks)
1/4 cup red onion, finely chopped

dressing:
(i usually double the dressing)
1/2 cup peanut (or vegetable) oil
1/2 cup soy sauce
1/4 cup sugar

directions:
while you are boiling & cooking the pasta, slowly saute the sugar snap pea pods, chicken, almonds & red onion (all you really want to do is slightly “warm” the mixture) & mix the dressing ingredients together. once the pasta is ready toss the pasta, chicken/almond/pea/onion mixture & dressing together in a large bowl.

is “chickity china the chinese chicken” running through your brain on a constant repeat yet?

{ 4 comments }

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