Sage Cubed

Another brined pork recipe that was amazing! And sage makes an appearance in all three dishes! We have the leftover Pumpkin Sage Alfredo Pasta form last night, roasted maple-sage root veggies, and a sage brined pork chop. All were amazing. I was a little worried about the sauce but it turned out to be a delicious combination, don't skip it!

Pork Chops with Squash and Sage

(adapted from the Food Network)

Ingredients:

Kosher salt
2 tablespoons packed light brown sugar
12 fresh sage leaves
4 bone-in pork loin chops (3/4 to 1 inch thick)
1 medium butternut squash, peeled, halved lengthwise and sliced crosswise (I added some turnip too)

2 tablespoons maple syrup
3 tablespoons extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
3/4 cup low-sodium chicken broth
Juice of 1/2 lemon
Directions:
1. Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar and 4 sage leaves in a small saucepan over medium-high heat, stirring, until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate for a couple hours.
3. Preheat the oven to 425 degrees. Chop 3 sage leaves; set aside. Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, 2 tablespoons of maple syrup and sprinkle of salt. Spread on a baking sheet and roast until tender, 25 to 30 minutes.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Drain the pork and pat dry. Add to the skillet and cook until a meat thermometer inserted sideways into the center registers 140 degrees F, 5 to 7 minutes per side. Divide among 4 plates.
5. Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes. Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste. Drizzle the pork with the sauce and serve with the squash.

Sage is the name of the game!

I did not have a game plan for dinner tonight but inspiration struck as I was leafing through a Food Network magazine waiting for our staff meeting to start. I love it when dinner comes together (especially when you heavily edited a recipe!), you have all the ingredients at home, and you're using up leftover bits. In this case I was using up leftover pumpkin, cream, onion, and fresh sage. The added bonus being I got to open a bottle of wine! Who doesn't like that? Plus gemelli pasta makes me insanely happy for some odd reason.

Pumpkin Sage Alfredo Sauce

(from my kitchen!)

Ingredients:

1 box of fun shaped pasta (GEMELLI!!!)

2 tablespoons butter

10 sage leaves

1/4 cup red onion, minced

4 cloves of garlic, minced

1 cup canned pumpkin

1 cup light cream

2 generous pinches of nutmeg

1/4 cup dry white wine

1/4 cup parmesan cheese, plus more for serving

Directions:

1. Cook pasta according to box.

2. Melt the butter and saute the onion and garlic for two minutes. Add the sage leaves and saute for two more minutes.

3. Whisk in the pumpkin, cream, and nutmeg.

4. Add in wine and parmesan. Let simmer for 5 minutes.

5. Toss with pasta and serve with extra parmesan cheese.

Tablescape!

Creme Brulee Cocktail!

I've been a huge creme brulee kick this school year. Every time we go out and it's on the menu it must be mine. A couple of weeks ago I had a particularly rough day and Mr. Lawyer surprised me with this delicious Ben & Jerry's Creme Brulee Ice Cream...a vanilla custard flavored ice cream with burnt sugar swirls? I was in heaven. When I saw this creme brulee inspired cocktail I was excited. I was also super excited to use my new stemless martini/cocktail glasses (Thanks Aunt Sandy!). The glasses did not dissapoint: they have good heft and are going to be super awesome for drinks, desserts, and serving shrimp cocktails. I need a dinner party ASAP so come on over!

The drink fell a little flat. It tasted perfectly fine but it did not taste like a creme brulee. The hazelnut was a tad overpowering. I've seen other versions that used butterscotch which might be a better bet, others had splashes of cream. I will continue to tinker with the idea of a creme brulee cocktail...it just has so much potential! Plus it was fun to finally use my vanilla sugar for something!

Creme Brulee Cocktail

(From the Food Network)

Ingredients:
1 ounce vanilla-flavored vodka
1 ounce Frangelico
1/2 ounce Cointreau or Triple Sec

Vanilla sugar or brown sugar
Directions:
1.Rim glass using Frangelico and vanilla sugar or brown sugar.

2. Combine ingredients in a shaker with ice. Stir gently and strain into a chilled cocktail glass.

Creole Pulled Pork

I do love a good crock pot recipe that will feed you for days. I combined this crock pot love with my current obsession with creole seasoning and boom! Not cooking for at least three more days. I went with a five pound piece of meat and let it cook a smidgen longer. I swapped out the mix of paprika/salt/pepper for Tony Chachere's Creole Seasoning and added a lot more than the recipe called for both before the cooking and after the meat shredding. It's not a saucy bbq but that's good because you can have it plain with the creole spices or customize it by added the desired amount of bbq sauce to your sandwich. I topped it off with asiago cheese and some spicy sriracha coleslaw (just add the desired amount of sriracha to mayo and throw in the shredded veggies). It's been a big hit and I haven't heard Mr. Lawyer complain about being hungry all weekend.

Creole Seasoned Pulled Pork

(from the Food Network Magazine)

Ingredients:
1/2 cup apple cider vinegar
1/3 cup ketchup
1/4 cup plus 2 tablespoons spicy brown mustard
1 tablespoon molasses
2 tablespoons packed light brown sugar
2 teaspoons paprika (or replace spices with creole seasoning)
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links andouille sausage
1/3 cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
Directions:
1. Whisk 1.5 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker.
2. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl or use an equal amount of creole seasoning. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours.
3. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes.
4. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt or add more creole seasoning (I think I added in between 1 to 2 tablespoons).
5. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

A Spicy Kind of Night

As my 90 year old former co-worker use to say: this drink is hotter than the hinges of hell! I must have picked an amped out jalapeno because even seeded it was a beast! I was intrigued by the spicy citrus combination and we had a bunch of rum (leftover from our hurricane preparations) to use up so why not. It might have been luck of the jalapeno draw but the spiciness overpowered any pineapple flavor and I couldn't taste the rum at all. It's an intriguing recipe but it didn't wow me and won't be making a repeat performance! And then I spent the rest of the night rubbing my eyes with spicy jalapeno fingers. Fun times.

Pineapple-Jalapeno Daiquiris

(from the Food Network Magazine)

Ingredients:
1 jalapeno, thinly sliced and seeded (or maybe just half!)

2.5 cups fresh chopped pineapple

3/4 cup rum

3 tablespoons sugar

1 lime, juiced

1.5 cups ice

Directions:
1. Combine sliced jalapeno with pineapple in a shallow dish. Freeze until firm, about 3 hours.

2. Transfer the pineapple mixture to a blender and add the rum, sugar, lime juice, and ice. Puree until smooth.

3. Divide among four glasses and garnish with a jalapeno slice or cilantro sprig.

Waste of Wine

This recipe did not wow me. It was not overly flavorful. I think I would rather have had the glass of wine rather than using it to marinate the steak! Or use the wine for a reduction. It did turn the steak an interesting purple color that made it difficult to tell how well cooked it was.

Red Wine Marinated Steak

(from the Food Network by Bobby Flay)

Ingredients:
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterfiled
Salt and pepper
Directions:

1. Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Heat grill to high.
3. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes.

Taco Taco!

You really can't go wrong with a taco or quesadilla. This recipe did not disappoint. Mr. Lawyer inhaled three of them in rapid succession. Sadly, I only had one because I had eaten half of the guacamole before he got home. It's an addiction. I made it and put it in the fridge so the flavors could mingle. I kept going back, peeling off the plastic wrap, and scooooooooop. I can't get enough of it.

The potatoes were an interesting addition that I wouldn't have thought of. They were good! And nothing beats a onion/pepper/mushroom mixture. The only part I skipped was adding the crema/sour cream to the mixture at the end. I served it as a traditional topping along with the homemade guacamole, salsa, and shredded cheddar.

 Naked Taco!

Fully Loaded Taco!

Poblano, Mushroom, and Potato Taco

(From the Food Network Magazine)

Ingredients:
4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes
Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving
Directions:1. Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
2.Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
3. Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
4. Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

Hot Pretzels!

Mr. Lawyer and I had a hot Friday night date night at home filled with orange bitters, watching the Avengers, and making hot pretzels. Confession: I have not met a hot pretzel I didn't like but these were a pretty spot on replica of Auntie Anne's. They were a little less greasy (a good thing!) and delicious. For example, the boy ate an ENTIRE tray before I could get the second tray out of the oven. We made original, garlic, and cinnamon sugar. The winners were the garlic. I would recommend sprinkling a little garlic powder on them after you brush on the butter. It was a fun recipe to make together, we got flour every where and had some good laughs! Plus it was a great movie snack.

Like laughing at our ridiculous pretzel shapes. I would recommend making pretzel sticks, they are easier and bake more evenly.

 We switched over to sticks pretty quick.

Perfect Hot Pretzels!

(Pinterest find! from Yammie's Noshery adapted from Food Network)

Ingredients:

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt
1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted

Garlic powder

Mustard/Cheese Sauce/Preferred Sipping Sauce
Directions:
1. Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. 

2. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. 

3. Preheat the oven to 450º. Punch down dough and divide into 12 balls and roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes or pretzel sticks, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. 

4. Bake for about 7-11 minutes or until browned. Brush each with the melted butter while hot, sprinkle on garlic powder if desired. Serve with a dipping sauce of your choice.

Lentil Sloppy Joes

Confession: I've never actually had a real sloppy joe. This looked like a nice healthy version and I must say I was impressed. It was very filling and had a mild flavor. It would be easily customizable with a squirt of bbq or hot sauce. I loved all the veggies that the recipe sneaked in. Since I was a very picky eater as a small child I look at this as practice for future small children...karma sucks.

Notes: after the lentils cooked it was till very watery so I siphoned off a cup of water/broth. I did not have to add the additional cup of water at the end. I also couldn't find brown lentils so I used red. Supposedly brown lentils have a more "meaty" texture. I swapped out the beef for ground turkey and used almost double the meat on account of Mr. Lawyer. 

Lentil Sloppy Joes

(from the Food Network Magazine)

Ingredients:
2 tablespoons vegetable oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 bell pepper (red or green), finely chopped
1/2 cup ketchup
1 clove garlic, finely chopped
1/2 cup dried brown lentils, picked over and rinsed
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
8 ounces ground beef (or turkey)
1 tablespoon Worcestershire sauce
6 whole-wheat hamburger buns, toasted
6 slices cheddar cheese
Sliced pickles and/or pickled jalapeno peppers, for topping (optional)
Directions:
1. Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.
2. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water (**I did not need to add the extra water**) and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.
3. Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.

Kung POW!

Quick and easy with a decent flavor, this recipe worked for us. The heat built up slowly but I might add a bit more chili oil for a quicker zip. I also used brown rice, which Mr. Lawyer isn't a fan of, but he really didn't notice.

I know I said I'd save the Fiesta until after our wedding but yeah....that's not happening. I had a lunch date with Amanda and she decided that she wanted Fiesta in her new apartment when she moves so we planned out her color scheme and I got all super excited again. I figured that the salad/cereal bowl would work well for this rice dish and it did! Once Mr. Lawyer saw mine he wanted to eat it in a Fiesta dish, win! I told him that we needed to try everything out before we commit to it on our registry, I don't think I'll have a problem convincing him...the two bowls have been perfect for a variety of dishes!

Easy Kung Pao Chicken

(from Food Network Magazine)

Ingredients:
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon plus 2 teaspoons chinese rice wine
3 1/2 teaspoons cornstarch
1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks
1 tablespoon sugar
1 1/2 teaspoons asian chili oil
3 tablespoons peanut oil
3 cloves garlic, thinly sliced
1 1 1/2-inch piece ginger, peeled and thinly sliced
2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
4 cups precut stir-fry vegetables
1/2 cup cocktail peanuts
Cooked rice, for serving (optional)
Directions:
1. Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use.
2. Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.
3. Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate.
4. Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens.

Perfect Sunday Afternoon

Nothing like a chilly, lazy Sunday afternoon with soup simmering on the stove and football noise in the background. We liked this soup more than the Tomato-Basil Soup I made in the spring and Mr. Lawyer declared it a keeper. It was quite tasty and while turning your grilled cheese into croutons is completely unnecessary, it was fun. We used a delicious Pepperidge Farms sourdough and Cooper cheese ("because that's what mom always gets"-Mr. Lawyer), a winning combination.

Recipe Notes: 1/2 cup of orzo doesn't look like a lot but it will puff up and soak up some liquid. The original recipe called for 1 tablespoon of salt which is a ton! I changed it to taste. I also used diced tomatoes and it was fine. If you wanted to be more healthy you could probably omit the cream. I was tasting as I went and the soup tasted fine before adding it, I don't think it made it very creamy texture wise. Obviously I omitted the saffron because I'd rather pay our utility bill this month.

Check out my new Fiesta bowl totally rocking this soup!

Tomato-Orzo Soup with Grilled Cheese Croutons

(Adapted from Ina Garten, Food Network Magazine)

Ingredients:
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano (I used diced)
Large pinch of saffron threads (I omitted this)
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons
Directions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, salt (to taste) and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
2. Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
3. Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons

Ingredients:
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated
Directions:
1. Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
2. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Devil's Mac & Cheese

I think I will rename this recipe from "Spicy Macaroni and Cheese" to "Devi's Mac & Cheese" for two reasons. First, it's completely unhealthy. When I served it I told Mr. Lawyer that it was a "Don't ask" recipe. It did manage to put a little dent in my Cabot stash. Secondly, it's spicy! And delicious. It was a big hit but very rich so proceed with caution!

I made some very smart alterations to the original recipe. For starters, and most importantly, I added the jalapeno topping! It was fabulous. It gets nice and broiled and is kind of sweet/kinda spicy. It was my favorite part. The original recipe called for 8 ounces of colby cheese which I swapped out for the 1/2 cup parm. Sure the colby would have made it more creamy but another block of cheese?! I find colby to be a bit lacking in the flavor department so I went with the parmesan and do not regret it!

Devil's Mac & Cheese

(adapted from Sunny Anderson, Food Network)

Ingredients:
2 cups shell pasta, cooked until almost al dente
8 ounces Cabot Cheddar, shredded
8 ounces Cabot Pepper Jack, shredded

1/2 cup parmesan cheese
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions

1 jalapeno, minced
4 slices bread (or panko bread crumbs)
1 tablespoon butter
Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Mix in all the cheese!

3. Pour over the pasta and mix well. Bake in a 2 quart (or 8x8) dish. Sprinkle the jalapeno and a little extra parmesan on the top. Bake uncovered until the top is just beginning to brown, about 35 minutes.

4. Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes (or panko crumbs) on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Lemony Mishap!

I am a firm believer in awesome music makes awesome things happen. Today for my after school chores and lesson planning I chose Mumford & Sons. This evening I've been rocking out to Florence + the Machine while baking a batch of my Chocolate Crackled Cookies, specially requested by an awesome student for her last day *sniff*. I might have been caught dancing around and lip-synching into a wooden spoon....but I think I recovered nicely. Besides, boys aren't really that observant. These cookies are going to be awesome. Evidently when I made these Lemon Ricotta Cookies for my dinner party I was not rocking out to any good music because I opened the oven to this:

THE HECKKKKKKK?!?!

Behold a baking conundrum! I read the recipe as both sheets go in at the same time so both sheets of dough were plopped down at the same time and spent the same amount of time outside the oven (my apartment was not overly hot either. I tried baking snickerdoodles once in 100 degree weather and it was melt city!). It mentioned nothing about keeping the dough chilled. The only thing I could think of was the melty batch was on the top rack so some of the heat was blocked? I'm a firm believer in one thing in the oven at a time or else you mess things up (also demonstrated by my soon to be updated stuffed pork recipe). However there was a third tray of cookies that went in by itself, also on the top rack, and was equally as melty. CONUNDRUM! Oh well, at least one batch was presentable for all the 'rents. Mr. Lawyer is certainly enjoying all the deformed ones by himself. 

I went with this recipe because I wanted to make lemon bars but then I remembered we had a container of ricotta cheese that needed to be used up so lemon ricotta cookies it was! They are a bit cakey but then I'm not overly familiar with this type of cookie. The lemon flavor was very pleasant. Other than the melty problem the recipe was quick and easy.

Lemon Ricotta Cookies with Lemon Glaze

(from Giada, Foodnetwork.com)

Ingredients:
2 1/2 cups flout
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
5. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Dinner Rolls!

When the Boy is away you may eat rolls and alcoholic ice cream for dinner (more on that later!). These rolls are not quite what I expected but I can't stop eating them. I thought they would turn out nice and fluffy but they are a heavier roll. Still very yummy but I think I prefer the Sweet Dinner Rolls.

Parker House Rolls

(from Food Network Magazine)

Ingredients:
1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all purpose flour, plus more for dusting
12 tablespoons unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling
Directions:
1. Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees. Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
2. Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
3. Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
4. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
5. With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
6. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
7.Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Spicy Shrimp Awesomeness!

Things you always double: Mushrooms, Red Pepper Flakes and now Shrimp. I did double the red pepper and it was the perfect amount. What I did not do was increase the amount of shrimp (or decrease the amount of pasta). Other than wishing for a little bit more shrimp this dish was spot on! I did not put in the fennel fronds because it taste like grass but the basil was pretty clutch. It does make a ton so be prepared for leftover or adjust the amount.

FYI: Orecchiette is just the shape of the pasta, sort of a semi-formed shell. Any type of pasta that is good at "grabbing" sauce would be fine. But saying "spicy shrimp orecchiette" sounds super fancy!
2nd FYI: Just had some for breakfast and it was even more amazing since soaking up the sauce and flavor overnight. Delicious.

Spicy Shrimp Orecchiette

(adapted from Food Network Magazine)

Ingredients:
Kosher salt
12 ounces orecchiette pasta

1 cup reserved pasta cooking water
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds
2 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes (I doubled to 1/2 teaspoon)
1 large tomato, chopped
1/2 pound medium shrimp, peeled, deveined and roughly chopped 

1/2 cup grated parmesan cheese
1 cup torn fresh basil
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

3. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking).

4. Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
5. Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds.

Who You Calling Honey Honey?!

I got just because flowers today.

*swoons*

Today in all of my good domestic apartment-girlfriend glory, I not only dusted every surface and pledged the heck out of the bedroom furniture but I also succeeded in making a delicious, relatively healthy dinner that required cooking two things at once! Go me! Dinner consisted of a salad with healthy toppings (i.e. no yolk for Mr. Lawyer's hardboiled egg), my yummy maple baked squash, a guinea pig recipe of Apple-Honey Chicken and heart healthy red wine! The chicken came out pretty well. I used thighs instead of drumsticks and halved the sauce recipe although as noted I did add more honey to sweetened it up because it started out a little bit too vinegary/tart. The chicken had a nice crisp skin and the sauce was a nice balance of sweet/tart/spicy. The only thing that would hold me back from making this again is the fact that the cooking method was a wee bit smokey and the place still smells like chicken!

Apple-Honey Chicken

(Food Network Magazine)

Ingredients:
12 skin-on chicken drumsticks (or thighs)
Kosher salt and freshly ground pepper
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons honey (I used about an extra tablespoon more)
Grated zest of 1 lemon
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter
Directions:
1. Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.
2. Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a boil in a large skillet over medium-high heat. Reduce the heat to medium low and simmer until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.
3. Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.

Beautiful Brown Butter!

Given the fact that this recipe was incredibly simple, delicious and you probably have all of the ingredients (except the ravioli) in your kitchen making the cost minimal, this recipe is a ten star keeper. I picked up two packs of frozen butternut squash ravioli for six bucks and had pecans on hand (from many baking adventures) which worked out well since The Lawyer isn't a huge fan of walnuts. I have also had this done with hazelnuts at a restaurant so I imagine that just about any nut you have will work well. Despite being accused of trying to kill us with the amount of butter, this recipe was amazing and made a simple dish into something fancy. The browned butter and nuts gave it a nice nutty flavor, the balsamic just a hint of tang which played wonderfully off the slight sweetness of the butternut ravioli.

Ravioli with Balsamic Brown Butter

(Giada, Food Network)

Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts (or pecans!)
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
2. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
3. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Orange you glad...

I made more ice cream? Ha. Well, the scale might not be. And technically this batch was custard (sooo even worse!). So far I have made four ice creams this spring, three of them in my new ice cream machine. I had Mr. Lawyer rank them so you can have an unbiased opinion. From favorite to least favorite they are: Orange-Vanilla Frozen Custard, Chocolate Soft Serve, Cappuccino, and Cake Batter. Personally I would rank cake batter a little higher. Oh! And let's not forget about my little beautiful Lemon Basil Ice even though it's not an ice cream it is a cool refreshing treat. The orange-vanilla was very good. My only complaint with the recipe is the timing. It took much longer than 7 to 8 minutes to reach the desired consistency. It also did not agree with my ice cream maker and needed some extra time in the freezer to firm up. Look at that zest!

Orange-Vanilla Frozen Custard

(Food Network Magazine)

Ingredients:

1 tablespoon cornstarch
1 1/2 cups whole milk
3 large eggs
1 cup sugar
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons vanilla extract
2/3 cup frozen orange juice concentrate, thawed (I used orange juice and halved the amount)
4 teaspoons grated orange zest
Directions:
1. Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
2. Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
3. Freeze the custard in an ice cream maker according to the manufacturer's directions (I'm skipping this part and just leaving it in the bowl and it's fine).

Lame Lemonade

Well. You've got to have the bad with the good right? Kind of like my burned pancakes. I made some lemonade Sunday evening and it was lame, I didn't even try to make it look pretty. But you always have to try new recipes because you never know. At the moment if you desire lemonade I recommend Food Network's Perfect Lemonade or if you want to mix it up a bit their Cinnamon Grapefruitade. This one let me down, it was more like lemon water. While the simple syrup is an obnoxious part in the Food Network recipe it adds a nice sweetness that this recipe was missing. I was excited about the prospect of just throwing everything in the blender and having lemonade without slaving away over the stove but alas, it was not meant to be. I did like the addition of ice in the blender which not only chilled the lemonade but gave it a slightly slushy texture.

Fresh Lemonade

(Ina Garten....don't worry, I still love you.)

Ingredients:
1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
Directions:
1. Place all the ingredients in a blender and process until completely smooth. Serve over ice.

Perfect Lemonade

I made some homemade lemonade the other day for my dinner party. I think this is the third time I've made this particular recipe. It's very good if you like sweet things. If you don't like sweet things you'll have to dilute it a bit or let Woody make it into marvelous vodka lemonade martinis.

Perfect Lemonade

(Food Network Magazine)

Ingredients:

1.5 cups sugar (for Simple Syrup)

1.5 cups water (for Simple Syrup)

Zest of 2 lemons

2 cups lemon juice

2 more cups water

1/2 teaspoon salt

Directions:

1. Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water, and some lemon slices.
2. Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

Classing it up.