Elegant Rice Pilaf

Ok let me start on a side note here.  I have been couponing as much as humanly possible lately.  I had my first shopping trip where they owed ME this weekend!  It was awesome!!  I was hoping for store wide applause, however, I am sad to report it never happened.  It's ok, in my mind the angels sang and people wanted my autograph.  I can live with the reality as long as my fantasy actually happens in my mind! hehe

 

I wonder what is more versatile than rice.  Maybe pasta.  But rice can be sweet or savory, eaten hot or cold.  Asian food, Italian food or good old American casserole food!  


I love rice, and I decided, though it likely isn't your traditional Thanksgiving fare, maybe someone would like a new dish, or to change things up a little.  I love rice pilaf and never found a great way to make it.  Pilaf actually means, 

"1. rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes" 

I tweaked a few things in my recipe, but the method is really all you need to know.  Toasting your rice gives it a nutty flavor, I add almonds to mine, and roast them ahead of time. I also add white wine, and don't we all know everything is better with wine?!  So pour a glass for yourself and then get your ingredients ready! 

Elegant Rice Pilaf

1 cup instant rice UNcooked

1/3 cup finely diced carrots  (could use celery)

1/4 cup finely minced or grated onion

1 1/2 tsp dried thyme

1/2 cup white wine

14 ounces chicken stock

1/4 cup slivered almonds

2 tbsp butter

My photo is minus the onions, so my husband would eat it!

2 tbsp parsley (fresh or dried, I had dried on hand)

In a medium sauce pan melt your butter, saute onions and carrots until onions are translucent.  Add in rice and stir constantly until they toast slightly.  Carefully add your wine OFF the heat, return to heat and simmer for 1-2 minutes. Add in chicken stock, thyme and salt and pepper to taste. 

Bring to a boil. 

Remove from heat, cover and let sit approx 10 minutes.  DO NOT remove lid!  When ready to serve, fluff with a fork and sprinkle in almonds.  Garnish with parsley and serve.

You will find, like many of my recipes, many ingredients are interchangeable. Carrots, celery, onions, green onions, finely chopped broccoli can all be added according to what you do or don't like.  You an change the nuts or omit them totally.  For a more Thanksgiving feel, maybe you want to add poultry seasoning in place just plain thyme.  

I hope you enjoy your rice pilaf, regardless of if it's part of a special dinner with your family or a huge Thanksgiving spread!

Your "rice is SO nice" chewannabe

Chris

Christmas Cookie Teaser!! Ricotta Cookies!

First off on a side note, I am in Nebraska.  I moved here from Jersey.  I wore a PENN State sweatshirt into Walmart, the Huskers are playing them today.  Oh the looks!  I was in all my glory.  My sister was sure her tires would be slashed when we got done.  Oh these NE people and their beloved Huskers.  Weird!

Is it really almost Thanksgiving?  Acck!  You know that means Christmas is right around the corner.   I was i the store today and was greeted by a 20 foot Christmas tree and Elvis singing, "Blue Christmas".  Not just some nice instrumental holiday music, no, they brought out the big guns, ELVIS.  Ok, I get it!


I decided it was time to give you an easy, delicious cookie recipe.  Some people start making them so early and in case you are one of those people, here is a new one!  For the record I am NOT a ricotta cheese fan.  My husband could eat it with a spoon right out of the container and for the record, HE HAS.  I am not a huge fan of ricotta in cannolis either but,  I have been making these cookies for a long time.  They are sort of like the softest, most delicious sugar cookie you have ever had but they are so much better.  It makes a large batch and trust me when I tell you the dough looks *and tastes* good enough to eat the whole thing.  I mean, not that I ever eat cookie dough...just tasted some one time a few years ago..... :)  It is this gorgeous, creamy white and looks like thick whipped cream!

Let me go over a few things you could change up if you needed or wanted too.  Now, you COULD use cream cheese instead of Ricotta.  Now, I don't know WHY you would do that, but in an emergency situation I would approve it. :)  You could also use half cream cheese and half ricotta.  Like I said, these are RICOTTA cookies so that is what I recommend.  Also for the glaze on top, you could use lemon or orange juice in place of the milk, or add some zest.  You can also ALWAYS use a flavored liquid creamer as well.  It's up to you, I am a traditional girl, so tradition is what I roll with.  Also I will give you the amount of milk I use but it really is your taste, if you want to drizzle it or make it thicker like a frosting.


RICOTTA COOKIES

• 2 cups white sugar
• 1 cup butter, softened
• 15 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 2 eggs
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/2 cups confectioners' sugar
• 3 tablespoons milk, juice, or flavored creamer
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• 
  
• In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes) This step is very important, no cheating! Reduce speed to medium and beat in the ricotta, vanilla and eggs.
• 
  
• Add flour, baking powder and salt; beat until dough forms.
• 
  
• Drop dough by level tablespoons,I use a small cookie scoop,  about 2 inches apart; onto the prepared baking sheets. Bake for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
• 
  
• When cookies are cool, prepare icing. In small bowl, stir confectioners' sugar and milk until smooth. With small spreader, spread icing on cookies or dip.

Dipping cookies

Enjoy these delicious cookies!  I am sending some into work with my husband tonight!!

Your "it's almost Christmas cookie time" chefwannabe

Chris

Rice and Beans

Well, it's Thursday.  I usually LOVE Thursdays.  But for some reason yesterday and today I just can't seem to get moving.  Spent yesterday doing some blog cooking, and that was literally it.  Today I spent the morning on my butt in front of the TV.  I did manage to dust and vacuum and sweep, but, it seems I should be accomplishing quite a bit more in a day.  Maybe it is the change in weather, since time changes never usually bother me in the least.  I have refrained from making coffee all day, knowing I will drink the entire pot and then make another.  I have a terrible coffee habit my friends, chefwannabe dark secret number 267.   

Anyway, yesterday I had this moment of thinking how there are lots of things I have never made, in all my years of cooking simply because I wouldn't like it.  Dirty secret, oh wait, never mind I think I have revealed my disdain for all beans except Green and Wax ones.  I still would like to cook with these ingredients I don't personally care for so, I decided since I was on a rice kick, it would be red beans with rice.  I have never even tried them, the thought makes me feel somewhere between food poisoning and the flu and I just can't get over the consistency of beans.  I put on my big girl panties, and went to work on what I thought would be the worst red beans and rice ever served.

Now, obviously I am not up on the specifics of this dish.  When you read my ingredients you might cringe, if that is the case, let it out......tell me I am off my freakin' rocker and should never be allowed to cook again.  If you look at my ingredients and say, "MY GOD, she is a genius", well then, I do take cash compliments.  Really I did serve this to my brother-in-law who is a huge fan of the red bean and rice situation.  He informed me *unless he was trying to be nice*  it was possibly the best he had ever eaten.  So you make it, and let me know how YOU like it.  Let's get going........

Wannabe's Red Beans and Rice
1 cup beef stock
1 1/4 cups of uncooked minute rice
1 can red kidney beans (undrained)
1/3 cup chopped bell pepper (i used a little red and little green and a little yellow)
1/3 cup onions chopped fine
1 1/2 tsp Cajun seasoning of your choice
1 tsp ground red pepper
2 tsp cumin
1 tbsp oil (your choice)

Once you measure out your beef stock, add Cajun seasoning, ground red pepper, cumin and mix thoroughly.  Set aside.

In a saucepan, cook onions, and peppers in oil.  Let cook on medium 2-3 minutes until tender.  Add raw rice and let it toast slightly, keeping a close eye on it so it doesn't burn.  When rice has toasted slightly, add beef stock and red beans WITH their liquid.  Mix well and let come up to a boil.  Stir well one more time, cover and remove from heat.  Let stand 10-15 minutes.  

Garnish with parsley or cilantro!


I hope you have a wonderful evening.  Make sure to share chefwannabe with your friends and family.  I mean it's only fair everyone gets to partake in the fun right?  Remember, I am also on Facebook and you can join us there, and see more comments and have more fun!!

Your "beans, beans the musical fruit..." chefwannabe

Chris

Peanut Butter Pudding in Chocolate Cups....yes, I am SERIOUS!

Once upon a time, there was chocolate, and peanut butter....

I know, I know, it's a classic combination eaten for years by people with excellent taste and an incurable sweet tooth.  Reeses got it all right with this one.  It seems everyone has a recipe marrying these two delightful treats together, cookies, bars, balls, cakes, cups, the list is endless.  I am married to a peanut butter nut, and our son is the same.  The kid used to microwave peanut butter and dip anything in it he could find.  

 

 

I got this peanut butter pudding recipe from Betty's Kitchen off of YouTube a long time ago.  I have made it in many forms, added many things, served it in mini tarts, large tarts, a bowl or just a spoon!!  When it's warm, its AH-MAZING.  I mean just in case you ever decide to sneak a bite while its still warm....I have only heard, I would never, ya know, DO something like that. 

(Let me preface this with one of my dirty little secrets.  I am TERRIFIED of balloons, or rather the POPPING of balloons.  Stop laughing, didn't your parents teach you not to laugh at others?!?!?!  Pfftt ;)

Well I decided to surprise my husband with peanut butter pudding for dessert tonight.  However, I decided to attempt chocolate bowls to put it in.  I have never done this so I did some reading, some video watching, and it's easy peasy!  I purchased my balloons, and learned, some balloons don't blow up perfectly round.  How does that happen?  I blew up darn near an entire bag until I had blown up 4 perfect little balloons.  They are in the fridge hardening, and the pudding is in the fridge setting up.  My husband is going to think he died and went to heaven.  I am not kidding, he will moan and groan an tell me 100 times how amazing it is.  I will soak up all the compliments and with some cornstarch on my face and wiping fake sweat from my brow say to him, "Oh honey, it was no problem, I knew you would love it and I would do anything for your happiness"  Or, ya know, something good and dramatic like that. HA!

So in this one blog will be two recipes.  Or rather, one recipe and one methodology.  Is that a word?  It is now!  My recipe will make 4 bowls and pudding to fill them.  Good luck!!

NOTE: These actually made huge bowls for one person.  By the time you fill them with pudding they are quite alot of food for a dessert.  Next time I will do them even smaller, probably half the size!  If you are feeding hearty appetites, go for it!

Chocolate Bowls
Blow up 4 balloons.  Only blow them up a little so they will work for small bowls!
1-11.5 ounce bag of choc chips.  You pick your sweetness, I always pick MILK CHOC.

Place in clean bowl and microwave until all melted.  Dip bottom 1/3 of balloon in chocolate, circling it around to coat.  Lift out and let drip, place on a baking sheet lined with parchment.  Continue with other balloons.  Let harden in the refrigerator about 1 hour.  Dip again, to thicken the chocolate and place back on the backing sheet and in the refrigerator or freezer for 2 hours or longer.

Take scissors and snip the balloon near where it is tied.  It will shrivel up and you may need to pull a little but the balloon will come out.  Do not put pressure on the sides, might need to hold it underneath to get the balloon out!  When all balloons are removed, keep in fridge until it is time to serve.

Peanut Butter Pudding 

1/2 cup sugar
2 tbsp cornstarch
1/4 tsp salt
2 cups milk, cream or half and half  *I always use skim milk, use whatever you like or a combo*
3/4 cup creamy peanut butter

1 tsp vanilla extract

Combine sugar, cornstarch, salt, and milk with a whisk and heat to boiling, do NOT stop whisking!  After it boils, continue whisking for 1 more minute and remove from heat. 
Add vanilla and peanut butter and whisk until thoroughly combined.  Place in a bowl and cover with plastic wrap.  Place the wrap directly ON the surface of the pudding or it will get that disgusting skin that is the color of real skin and really we don't need to peel what looks like human skin off our pudding!  Refrigerate until ready to serve but at least 3 hours.

Remove all components, pudding and bowls.  Fill up the bowls and top with whipped cream or peanut butter cups!!  This is a dessert you will not soon forget.  Fill these bowls with strawberries, or ice cream!!!!

Now this is what I call chocolate dreams and peanut butter wishes!

Your "feels a cold coming on" chefwannabe

Chris

The tales of a Desperate Grasshopper...

Hello, Hello, Hello! Hoping this finds you all cozy and warm, enjoying your evening however you enjoy your evenings!  I decided to recreate what I call a "fifi" drink that my husband and I made the night of our anniversary   

 

I had gone to my local Wallyworld to pick a couple of things up.  Meanwhile my husband sends his usual text saying, "lets make grasshoppers".  So I dash around looking for the alcohol I need and ice cream.  Well people, FYI, your local Wallyworld does not carry creme de menthe. Should it surprise me?  No.  So don't give me any guff!!  I decided to make due with what I could find.  I had a big bottle of creme de cacao at home and I figure if I used chocolate mint ice cream we could cover all flavor bases even if I didn't get the creme de menthe since I had no time to run somewhere with a real liquor store in it.  So since we had to come home and "make it work" so to speak, we called it our Desperate Grasshopper.  We were desperate and when you compare this recipe to a real one, you will understand why! By the way, some chocolate mint ice cream is WHITE.....what?!?!?!  So I used food coloring, I will be darned if this puppy isn't going to look AND taste like the real thing!

Desperate Grasshopper Ice Cream Drink *Alcoholic*
3 cups chocolate mint ice cream
1/4 milk
1/4 sugar
1/4 creme de cacao
1 tsp mint extract (optional)
4 drops of green food coloring

I did make this in my food processor, but use your blender since I am sure yours hasn't been melted in the dishwasher...
Put everything in the processor or blender and whiz until smooth.  You may want to add a bit more milk if you like yours thinner.  It is perfection, and worth every ounce of green food coloring you accidental drip on your new Philadelphia Eagles shirt too!!

Eat, DRINK and be merry my friends.  Sorry this is so short! The night we made this on our anniversary it was at midnight and we were laughing so hard we could hardly even speak, I don't even know why but just typing it makes me giggle again.  The flecks of chocolate collect at the bottom and you get it all at once!   So here is to hoping you make AND enjoy!

Your "CHEERS" chefwannabe

Chris

Pumpkin Pie.....Cake!!!

My sister Annie, came over last night waving this recipe in her hand.  She gave it to me and said someone at school had made it and it was, (in her best Long Island accent) "to DIE for".  I decided I would look it over and see what my initial thoughts were on it.  I never usually use recipes I didn't write up myself or majorly tweak to my liking, but it did appear interesting.  I mean the name alone mixes my mind up.  

Anyway, after I got my stuffin' muffin on, I decided I was in full on Thanksgiving mode and should try it right away.  I will admit the directions were confusing.  I do not know if they originally were, or perhaps my sister was scaling the walls of her classroom while typing it.  I will try and rewrite the directions in a simpler, more sensible manner for you.  

 

On the recipe it states that it is "plenty sweet" so whoever made it didn't add the full amount of sugar for the topping, but I just tried it with adding the full amount and I do not think it is sweet enough.  I have a love hate relationship with pumpkin as it is, so the sweeter the better.  I like pumpkin pie, I feel obligated to eat it every Thanksgiving but in retrospect, I think I have been living a lie for at least the last 15 years.  I am not a fruit eater and generally only like pie if it is proceeded with the words, "french" and "silk".  None the less, this is delicious for the pumpkin pie lover.  It is a definite twist on tradition and I am going to write this recipe up as a definite should try.  No pumpkin pie crust left on the plate!  My husband adores pumpkin pie so he will likely love this with a love he has never known before.  It is really the same as pumpkin pie, just delivered in a different "package" than your traditional pumpkin pie.

Here is what you are going to need to gather up....

2 cans of pumpkin *NOT pie filling* and you need only half of the second can
3 eggs
3/4 cup butter
2/3 cup milk
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/2 cup sugar
1 yellow cake mix

Ok, this may be confusing but hang with me........

First thing is to preheat your oven to 350 so it can be heating up while you work.  You need a 9x13 cake pan.  Secondly, measure out 1 cup of your dry yellow cake mix and set it aside.  Spray your pan with nonstick spray liberally.  Now here we go.....

 

Bottom layer:
Yellow cake mix  (-1 cup you set aside, that is for the topping)
1 egg
1/2 cup butter, melted
Combine thoroughly and pat into bottom of pan so its all covered.

Filling:
3 cups pumpkin
2 eggs
2/3 cup milk
1 cup brown sugar



1/2 tsp cinnamon

1/4 tsp cloves
1/4 tsp ginger
pinch of salt



Can see the 3 layers here, in case the recipe is to confusing!

Mix until well combined and pour over bottom layer (crust).

Topping:
1 cup cake mix *reserved* 
1/2 cup granulated sugar
1/4 cup butter (softened or melted)
Mix with a fork.  Mixture might be wetter than you think it should be especially if you use melted butter, but it is fine, trust me!!!  Now sprinkle or dollop it over the pumpkin mixture.

Right before going into the oven.

Bake for 45 minutes.  Let cool completely before serving. Make sure to whip some sweetened heavy cream or serve with cool whip.  

I hope you enjoy!  Make sure to make a test batch!  You will be glad you did!

Your "pumpkin pie lovin' poser" chefwannabe

Chris

Stuffin' Muffins

Can you believe its November?  My mom was right, the older I get the faster time goes.  It seems like the air was on and it was hot out last I remember.  Now, we had snow yesterday and its sunny today.  

Thanksgiving is just around the corner, and even if it is just my husband and I, you can bet, there will be a feast for 10 on my table.  Hopefully it won't be long before our son will be able to join us for some holidays again and maybe more family and friends.  Good for the soul to be with ones you love on the holidays.  Sort of fills up your "soul tank".  

I admittedly am not a huge fan of dressing.  I am a stuffing girl from way back.  I am particularly a boxed stuffing fan.  I know, I know!  Some struggle with dressing or stuffing, do I stuff the bird or not?  I will run down some basic rules if you plan on stuffing your bird, just in case you have forgotten or never really knew and have just luckily not given anyone at your feast any sort of food poisoning.  

First, make sure your stuffing has been chilled.  When you put hot stuffing in a cold turkey, the results can be...umm.....pretty "crappy".  Stuff your turkey loosely, do not pack the stuffing in so tight it can not achieve the temperature it needs, to be safe. The temperature of your stuffing should be 165 degrees.  Inside the thigh of your turkey your temp should read 180 degrees.  If your stuffing at that time does not read at least 165, it will need further cooking.   As always wash your hands obviously before handling food and especially after handing any raw poultry.  My mom always took the whole turkey off the bone before we ate so we never had that Cleaver kind of turkey carving ritual at the table, thus never having a stuffed bird.  

Now, in my older, young age, I have become semi- obsessed with individual portioned food.  Maybe it is my freaky way of trying to control my own portion size, maybe its because my germaphobe husband is wearing off on me, maybe it is just FUN.  For the last 10 years or so I have been making "Stuffin' Muffins"  Does everyone fight for the crusty, crispy edges of the stuffing at your house?  And don't you like knowing you technically have the right amount of portions without guessing?  I mean of course leftovers are a must at Thanksgiving but I guess I just like knowing for a fact I have plenty and if I make individual servings I know for sure!  Anyway, everyone gets their own crispy tops and edges and they are fun!  In my recipe I use a box of stuffing mix, yes I do, I admit it, I own and I LOVE it!  So let's get going!

Here is what you will need for 6 stuffin' muffins:  (double or triple as needed)

1 box of stuffing mix
1/4 cup celery minced fine
1/4 cup carrots chopped fine or grated
1/4 cup onion minced VERY fine
2 tbsp butter  (on top of box direction amount)
1/4 tsp poultry seasoning
1 egg
1/4 tsp pepper

Preheat oven to 350 degrees.  Melt butter in saute pan, add in celery, carrots and onion, and cook for 2-3 minutes until tender.  Add poultry seasoning and pepper.  Now prepare stuffing according to box directions in the same pan.  Combine everything thoroughly and let sit for 5 min.  Transfer to a bowl and let cool completely in the refrigerator.  When completely chilled, add egg and mix.  Spray muffin tin with nonstick cooking spray and fill pan.  

This mixture should make 6 stuffin' muffins.   Bake for 15-20 minutes.  Let sit for 5 minutes.  Run knife around the edges and carefully use a fork to slide down and under entire muffin to lift out.  

You will love these!  You can add anything you like, browned ground sausage, bacon, or any other veggies you like.  I am a firm believer that raisins and apples have no place in stuffing.  Yuck! :)   However if that is how you roll, go ahead, you are only limited by your own imagination!

Hope you make Stuffin' Muffins a part of your Thanksgiving tradition!!!

Your "hand me another stuffin' muffin please" chefwannabe

Chris