This was a Christmas gift this year AND I LOVE IT!!! My daily dilemma is “what’s for dinner?” That question hangs over me all day long. And, when I pick up our daughter from school what is the first question she asks me…”what’s for dinner?” It makes my blood boil. Planning ahead just does not happen and this new appliance has taken care of that. It is a miracle worker. I actually made ribs in under 50 minutes ON A WORK NIGHT! And, they were delicious!
I love the fettuccini alfredo from Olive Garden. In fact, when we eat at Olive Garden our family orders a boat of it for dipping our bread sticks in. It is the best. I have tried and tried to replicate their recipe never finding success, until now.
This recipe is so very close to the Olive Garden recipe and my family LOVES it. I want to share this recipe with you so your family can love it too!
1 cup of heavy cream
1 cup of milk
1 cup of parmesan cheese
6 egg yolks, beaten
garlic salt to taste
pepper to taste
Bring heavy cream and milk to simmer. Stir in parmesan cheese until melted. Take a SMALL amount of the simmering milk/cream mixture and SLOWly stir it into the egg yolk mixture to temper the egg yolks. Take the egg yolk mixture and slowly add to the simmering milk/cream mixture. Add the garlic salt to the alfredo sauce 1/4 of a teaspoon at a time. I usually end up using about 1 and 1/2 teaspoon because we like it fairly salty. But, remember that it gets saltier as it cooks and cools. I usually use about 1/2 of a teaspoon of pepper. Continue to stir the alfredo until it thickens. Sometimes this takes about 20 minutes.
I love, love, love my Power Pressure Cooker XL!!! Actually, until recently I was afraid of pressure cookers because of the horror stories I had heard about them exploding and being dangerous. But the question “Mom, what’s for dinner?” is my daily dilemma and can make my blood boil! By divine intervention I was in a meeting with a single father who cooks every night for his child and he told me about all of the wonderful recipes he makes in his electric pressure cooker AND in 1/3 of the time. Now, he had me at 1/3 of the time; although, his recipes sounded delicious too. So for Christmas, I asked for a gift card to Bed Bath and Beyond so I could purchase my Power Pressure Cooker XL. I knew I could use my 20% coupon and save about $20…I’m a bargain hunter. I unpacked the cooker and read the instructions and fear crept in. I won’t lie, it sounded a bit daunting. Thanks to UTube, I was able to watch several how-to videos and was up and running in no time. What’s the first thing that I made?? RIBS! Never in my life have I made ribs before but the UTube video I watched made them in, wait for it…..30 minutes and it was so. very. easy.
Now look at how delicious those ribs look! I’ll tell you how I did it. These are St. Louis style ribs. I cut the rack of ribs in 1/2. I put 4 cups of apple juice and added about 1 tablespoon of apple cider vinegar into the pressure cooker. I stood the ribs up with the thickest part of the meat down. I set the pressure cooker to 30 minutes AND the oven to 400 degrees (because you have to brown the ribs so they get that yummy sicky, sweet BBQ texture). When the pressure cooker beeped, I released the steam…very carefuly. Because this was my first time to use the cooker I didn’t know what to expect, but is wasn’t that scary. I took the ribs out of the cooker and put them on my pan with a rack and slathered them with our favorite BBQ sauce on both sides of the meat and put them in the oven for about 7 minutes on each side. They were perfectly tender, sweet, tangy and fell off the bone. I have made them three times in the last month. My family might get sick of having ribs! Who knew it could be so easy?
Shhhh, don’t tell my sister, but I bought her one for her birthday! She is going to absolutely love it!
During the summer months my husband likes to grill. Last summer we discovered Island Teriyaki sauce. It is soooo very good. It’s a little sweeter than regular teriyaki sauce and I’m addicted to it. I like it on rice, vegetables, chicken kabobs, shrimp, steak…and the list goes on and on. My favorite way to use it is to marinate skinless, boneless chicken thighs in it for a few hours before grilling them kabob style with bell pepper and onion. I’ve made these for my sister’s family, my parents, my husband’s brother’s family and everyone loves them. I was craving these today but since it is the middle of winter and 24 degrees outside no one is willing to go outside to grill. So I decided to use my cast iron grill pan to make these kabobs and they were great!
My sister is great at many things but baking is one of her finest talents. I love to go to her house to hang out and cook. On my last visit over the Christmas holiday she made these blueberry biscuits and they were delish! She makes these biscuits a lot for her family and they LOVE them. As soon as the biscuits come out of the oven and the orange glaze is drizzled all over them you have to grab a biscuit fast because they will be gone with warp speed. I want to share her recipe with you because you are going to want to put your apron on and start baking so you can enjoy these biscuits as much as we do.
1 cup (heaping) frozen blueberries
2 cups of flour
1 Tbs of baking powder
1/2 tsp of salt
1 stick of salted butter, cold
1/2 stick of salted butter, melted
3/4 cup of buttermilk
Orange Glaze Ingredients
2 cups of powder sugar
1/4 cup of orange juice
1 tsp of vanilla
1 to 2 Tbs of melted salted butter
Mix all ingredients together using a whisk
In a large bowl add dry ingredients and mix together with a whisk. Cut in 1 stick of cold butter until is resembles cornmeal. Add in buttermilk and stir until it forms a dough ball. Add in the frozen blueberries and knead until the blueberries are incorporated into the dough. Lay the dough out on a floured surface and roll out to 1 inch thickness. With a round biscuit cutter cut out biscuits and put in a 9 inch cast iron skillet that has been greased, preferably with bacon grease. Bake at 500 degrees for 6 minutes and then take them out to brush the tops of the biscuits with melted butter. Put biscuits back in the oven for another 6 minutes or until the tops of the biscuits are brown. When biscuits are browned, take them out of the oven and pour the orange glaze all over the hot biscuits and into all of the crevices so the biscuits will absorb all of the glaze of goodness. MMMM….these are mouthwatering delicious and you have to try them.
These pecan sticky buns warm my heart and the hearts of those I give them to. And, I have to give them away or else I will eat every last one of them myself. These days it is directly from the lips to the hips so I have to watch what hits my lips. Mmmmm…..Their gooey caramel goodness makes my mouth water just thinking about them. I just have to share the recipe with you so that you can make them for yourself and for those you’d like to give them to.
Sticky Bun Topping
1 cup brown sugar
1 stick of unsalted butter
1/4 cup dark Karo syrup
pinch of salt
1 1/2 cups of pecans
Directions: Heat the brown sugar, butter, and salt to a boil. Remove from the heat and add the dark Karo syrup. Pour the mixture on the bottom of the baking pan and sprinkle pecans over the mixture.
1 cup of mashed potatoes
1 stick of butter
3/4 cup of sugar
1 1/2 tsp salt
1 and 1/2 cup of potato water (divided)
1 package of dry active yeast
5 to 7 cups of flour
Directions: Soak the yeast in 1/2 cup of the lukewarm potato water and 1/2 teaspoon of sugar. Set aside for about 5 to 10 minutes. Add together the mashed potatoes, butter, eggs, sugar, salt, 1 cup of potato water and the yeast mixture and mix. Add 5 to 7 cups of flour (enough to make a good dough mixture) and knead for 5 minutes. This dough should be sticky. Cover and set aside in a warm place for it to rise until it doubles in size.
1 cup of softened butter
1/4 cup of cinnamon
1 cup of brown sugar
Directions: Mix ingredients together
Assembling the rolls:
On a floured surface roll the dough out into a large rectangle about an 1/8 to a 1/4 of an inch in thickness. Spread the filling mixture over the dough evenly. Roll the rectangle tightly toward you until the all of the dough is rolled into a tight spiral. Cut the dough in 1 inch slices and put in the pan filled with the sticky bun topping. Cover and let rise for another 20 minutes.
Bake at 350 for 45 to 50 minutes until golden brown. When they are finished baking, flip the pan of rolls upside down onto a platter to allow the sticky bun topping to run down all over the rolls while they are hot. MMMMM….these are the best!
Chocolate Cake for Chocolate Lovers
This chocolate cake is my favorite chocolate cake and my “go to” desert when we are having company. It is deeelish and everyone loves this cake. How could you not love it? It has an entire tub of frosting in the batter. Are you asking yourself “did I read that right?” Yes, my chocolate loving peeps, frosting IN the batter. It doesn’t get any better than this!
1 box of chocolate cake (I use Duncan Hines Chocolate Fudge)
1 cup of water
1/2 cup of oil
2 tubs of chocolate frosting (I like dark chocolate frosting in the batter when I can find it)
1. Mix the cake mix, water, oil and eggs together until combined
2. Add one of the chocolate tubs of frosting and mix until combined
3. Pour into a buttered 9 x 13 dish
4. Bake at 350 for 45 to 55 minutes or just until the middle does not jiggle (put a pan on the lower rack to catch any run overs that may occur-no one likes to have to clean the oven)
5. When the cake has cooled, frost with second tub of frosting
Mmmm…Nothing is better than a hot bowl of tomato soup on a cold winter day and here in Oklahoma it has been cold. This recipe reminds me of Panera Bread’s tomato soup. The only thing that could make this better is if I had Panera’s Fontina Grilled Cheese sandwich to go with it. Have you had one of those? They are the best! But, from the lips to the hips so tonight it is just tomato soup without grilled cheese.
2 Tbs olive oil
4 cloves garlic
1 large yellow onion
2 (28 oz) cans of San Marzano tomatoes, puréed
1 can chicken stock
1 Tbs sugar
1/4 cup half-n-half
1 Tbs Italian Seasoning (oregano and basil
Heat oil and add onion and garlic. Sauté until tender. In food processor add tomatoes, sautéed onions and garlic to purée. After tomato mixture is puréed add it back to the pot and add chicken stock, sugar, and Italian seasoning. Simmer for 10 tom15 minutes. Add half-n-half and salt and pepper to taste. Serve with croutons on top.
Our family went on vacation last fall and had BBQ at the Bass Pro Restaurant. The BBQ rib tips appetizer had pickled red onion on the side and after one bite, I was hooked! Pickled red onions are really good by themselves as a side or on BBQ. If you have never tried them, you should. I’m sure your mother would tell you that they are good for you.
2 Red Onions
1 1/2 tsp salt
1 cup granulated sugar
1 cup white vinegar
1 1/4 cup light brown sugar
1 1/2 tsp mustard seeds
1/2 tsp celery seeds
Combine all ingredients and allow to set for several hours in an air tight container. Enjoy!