Tag: Cooking

Fall Foodie: Mini Shepherd’s Pot Pies

by Ashley DeLargeLeave a Comment on Fall Foodie: Mini Shepherd’s Pot Pies

Good Morning and Happy Friday, everyone! We made it to the end of another week!

This coming weekend- kicking off when I leave work a little later on this afternoon- is sure to be a busy one. I’ve got to make an appearance at local horror movie convention tonight, possibly swing by a midnight screening of ‘IT’ (the Tim Curry version!) in the middle of the woods- yes, really- and prepare for a weekend in the city with friends when we all get together for our bride-to-be-BFF’s bachelorette party before she ties the knot in a few weeks!

But before I start racing around and more than likely tripping over myself- I wanted to share a pretty great recipe I found via PUREWOW earlier this week. If you’re a meat and potatoes type of person- this may be right up your alley, but if you’re a meat and potatoes AND mini versions of food enthusiast- then you’re going to love this and want to whip a batch of these up immediately!

WHAT YOU’LL NEED:

  • 1 package refrigerated piecrust (2 x 9″ inch pie crusts)
  • ½ lb. lean ground beef
  • 1 (1 oz.) envelope onion soup mix
  • 1 tablespoon all purpose flour
  • ¾ cup beef broth
  • 1 cup frozen vegetables (corn, peas and carrot blend)
  • 1 package Bob Evans Classic Mashed Potatoes

READY? HERE’S WHAT YOU DO:

  1. Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
  2. Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
  3. Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
  4. Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.

If I had to make one criticism for these otherwise delicious pies- it’s that you may want to consider going a little easy with the onion soup mix. One full package left these pies tasting very strongly. It wasn’t terrible by any means, since I do like onion- but it may not be for everyone and if you’re serving these to guests- you’re going to want to be sensitive to their taste buds.

That aside, I loved these pies! They were warm, flavorful and filling- the perfect treat to end a rainy, brisk Autumn day. I can’t wait to make more!

But for now, I’ve got to get some work done and then hit the ground running come 4:30 PM. Here’s wishing you all a wonderful and safe weekend. I’ll be back on Monday!

xx

– Ashley –

Fall Foodie: Pumpkin Cream Cheese Bread with Cinnamon Streusel

by Ashley DeLarge2 Comments on Fall Foodie: Pumpkin Cream Cheese Bread with Cinnamon Streusel

Good Morning, Happy Monday- and Hello October!

It’s officially “Spooky Season”, and being a self-proclaimed Halloween Queen- I have a lot planned over the next 31 days. To get things started, of course- it seemed only fitting I should post one of my favorite Autumn-inspired, pumpkin-infused recipes!

I had actually whipped this up yesterday prior to the Pats/Dolphins game to serve to a few friends who had dropped by to watch (and what a game it was!) and amid all the salty, crispy and spicy snacks- this was a welcomed change of flavor and ended up being a big hit!

(The recipe below makes one loaf of the bread.)

WHAT YOU’LL NEED:

CREAM-CHEESE SWIRL

  • 8 ounces cream cheese, at room temperature
  • 1 egg white
  • 1 cup confectioners’ sugar

PUMPKIN BREAD

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ cup neutral flavored oil (canola, peanut, or olive–not extra virgin)
  • 1¼ cups sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups pumpkin puree

CINNAMON STREUSEL

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, at room temperature

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray.
  2. MAKE THE CREAM-CHEESE SWIRL: In a medium bowl, mix the cream cheese with the egg white until smooth and well combined. Add the confectioners’ sugar and mix to combine. Set aside.
  3. MAKE THE PUMPKIN BREAD: In a medium bowl, whisk the flour with the salt, baking soda, baking powder and pumpkin pie spice to combine.
  4. In a large bowl, whisk the oil with the sugar to combine. Add the eggs one at a time and mix to combine. Mix in the vanilla extract and the pumpkin puree.
  5. Add the flour mixture to the bowl with the wet ingredients; mix until evenly combined. Pour the batter into the prepared loaf pan. Drizzle the cream-cheese mixture over the top, then use a skewer or the tip of a knife to swirl the cream cheese into the batter.
  6. MAKE THE CINNAMON STREUSEL: In a small bowl, mix the flour with the brown sugar, oats and cinnamon to combine. Add the butter and mix until moist crumbs form. Sprinkle the streusel evenly on top of the batter in the pan.
  7. Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 45 to 55 minutes. Cool completely before slicing.

This bread was rich, decadent, and loaded with the spicy and sweet Fall flavors I love the most! It can be served for breakfast (I brought a piece with me to the office this morning to enjoy with my coffee!) or as a lovely dessert. It’s pretty much appropriate for any time of day.

And now, with bread and coffee in hand- I’m off to get some work done before I head out to paint the city tonight with friends in order to celebrate the kick-off of “Rock”tober. Here’s wishing you all a wonderful Monday and a great start to your week!

xx

– Ashley –

Summer Sweets: Lemon Pie with Blueberry Meringue

by Ashley DeLargeLeave a Comment on Summer Sweets: Lemon Pie with Blueberry Meringue

Good Morning and Happy Hump Day, everyone!

I hope you all had a sensational Labor Day Weekend- and although it marked the unofficial end of Summer and now we’re not supposed to wear white for a while (a rule I break constantly)– it’s nice to be looking ahead at the Fall and all the beauty that comes with it. It’s my favorite season for a reason!

Before I launch into some of my favorite Autumn recipes, however- I wanted to share one final Summer-inspired dessert I whipped up this past weekend for an impromptu “So Long, Summer” party I attended with friends. Made with lemon and a lot of love- this bright yellow and lavender-colored pie combined some of my favorite flavors of the season. It was a lovely (and delicious!) way to bid adieu to these long, late nights on the beach or by the pool.

WHAT YOU’LL NEED:

FOR THE PIE:

  • 1 prepared pie crust (store-bought or homemade)
  • 4 large egg yolks
  • 1¼ cup sugar, divided
  • ⅓ cup cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup fresh-squeezed lemon juice
  • 3 tablespoons unsalted butter

FOR THE BLUEBERRY MERINGUE:

  • ½ cup freeze-dried blueberries
  • 1¾ cup sugar
  • 6 large egg whites
  • ¼ teaspoon cream of tartar

READY? HERE’S WHAT YOU DO:

  1. MAKE THE LEMON PIE: Roll out the pie crust to ¼ inch thick. Roll up the dough onto the rolling pin, then gently transfer it to the pie plate. Chill for 10 minutes.
  2. Fold the excess pie dough under itself all around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork, and refrigerate the dough for 20 minutes. Preheat the oven to 425°F.
  3. Cut a piece of parchment paper to slightly larger than the base of the pie plate. Place it in the base of the chilled pie crust and fill with dried beans or pie weights. Bake until the crust is beginning to lightly brown at the edges, 15 to 17 minutes. Remove the pie weights and continue to bake for 5 more minutes. Remove the pie from the oven and cool completely. Lower the oven temperature to 375°F.
  4. Whisk the egg yolks together in a medium bowl. Whisk in ½ cup of sugar.
  5. In a medium pot, whisk together the cornstarch, salt and remaining sugar. Add 1½ cups water and begin to heat the mixture over medium heat, whisking constantly. Bring the mixture to a boil; boil for 1 minute.
  6. Gradually pour about ⅓ of the cornstarch mixture in the pot into the egg yolks, whisking constantly to combine. Return the yolk mixture to the pot (pour in a slow, steady stream), whisking constantly.
  7. Heat the mixture over medium heat, stirring constantly, until the mixture begins to bubble. Continue to cook once large bubbles appear on the surface for 30 seconds, stirring constantly.
  8. Stir in the lemon juice and butter, mixing well to combine. Strain the mixture into the cooled pie crust and smooth into an even layer. Bake until the filling is just barely set (it will still look a bit jiggly), 15 to 17 minutes. Cool to room temperature, then chill until firm, at least 1 hour.
  9. MAKE THE BLUEBERRY MERINGUE: In a blender or food processor, pulse the blueberries until they form a fine powder (you should end up with about 2 tablespoons blueberry “powder”). Transfer to a medium pot and whisk in the sugar. Add ⅔ cup water to the pot and heat over medium heat.
  10. Stir the mixture until it comes to a boil; once it boils, stop stirring. If any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water. Boil the sugar syrup until it reads 230°F on a candy thermometer.
  11. Meanwhile, place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. When the syrup reaches 230°F, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 240°F.
  12. Slowly pour the sugar syrup into the egg whites, then continue to whip until it reaches medium peaks, 4 to 6 more minutes. Spoon the meringue on top of the cooled pie and swoosh with the back of a spoon into an even, centered mound. If desired, you can toast the meringue with a kitchen torch or under the broiler, but it’s safe to eat untoasted and it will keep the meringue a prettier color.

Served with some ice cold lemonade following one last backyard BBQ- I really enjoyed making this pie. Not as much as I enjoyed eating it, of course- but it was surprisingly easy to bake and was a big hit when it came time to pass the slices around!

For the next couple of months, my recipes will consist of more vegetables (harvest time!), more spices- and yes- more pumpkin. But this meringue pie is definitely one you can try at anytime, really. I know I’ll be making another one as soon as Summer comes back around again!

I’m off to get some work done at my office and prepare for a tailgate party this coming Friday (bring on the buffalo chicken wings!)– but I hope you all have a great Wednesday. It’s a short work week for many, so here’s to it being even closer to Friday again!

xx

– Ashley –

Backyard BBQ Recipes: Chicken and Snap Pea Stir-Fry

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: Chicken and Snap Pea Stir-Fry

Good Morning and Happy Hump Day, everyone!

In the midst of wrapping up my end-of-the-month “To Do” checklist at my office, booking a vacation to the West Coast near the end of September, and soaking up as much sun as possible during my lunch breaks and after work since it’s been pretty hot out these past few days- I’ve also been whipping up the last of my favorite Summertime recipes before it’s time to skim through the Autumn cookbooks again.

This 10 minute recipe- infused with soy sauce, garlic and plenty of vegetables- is a quick, easy and delicious side dish to serve up at your Labor Day Weekend cookout this coming weekend.

WHAT YOU’LL NEED:

  • 2 tablespoons vegetable oil
  • 1 bunch scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 2½ cups snap peas
  • 1¼ cups boneless skinless chicken breast, thinly sliced
  • Salt and freshly ground black pepper
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons Sriracha (optional)
  • 2 tablespoons sesame seeds, plus more for finishing
  • 3 tablespoons chopped fresh cilantro, plus more for finishing

READY? HERE’S WHAT YOU DO:

  1. In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.
  2. Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.
  3. Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.
  4. Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

I kept a couple of separate dishes with the sesame seeds and cilantro on the side so that my friends could garnish their plates with as much/little as they wanted- and kept some extra soy sauce within reach for those who wanted more of a kick to their chicken and vegetables.

Overall, this was a hit- and it’s not overly filling which meant I could still scoop some macaroni salad and grab an ear of corn during the BBQ and not feel stuffed.

I’m off to get some work done, but I hope you all have a wonderful Wednesday! I’ll be back here bright and early on Friday morning to bid a proper farewell to August, and to Summer 2018!

xx

– Ashley –

Backyard BBQ Recipes: 15-Minute Skillet Pepper Steak

by Ashley DeLargeLeave a Comment on Backyard BBQ Recipes: 15-Minute Skillet Pepper Steak

Good Morning and Happy Friday, everyone! We made it to another weekend! Celebrate!

Today is my half day at work, and then once I’m out of my office- it’s off to lunch in the city with some friends and getting a jump start on my plans for the next couple of days. Not that I’m counting down to noon or anything, right?

Before I wrap up a couple of things I put off until the last possible minute and race out the door-I thought I’d share a quick, mess-free and pretty convenient recipe for those of you who- like me- are doing their best to savor the last of these final Summer days with as many backyard BBQs and cookouts with friends/family as you can fit into your schedule!

If you’ve got 15 minutes to spare and some steak and vegetables on hand, you can whip up this on-the-fly dinner recipe with no hassle and feed everyone in no time at all!

WHAT YOU’LL NEED:

  • 12 ounces top round beef, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons peanut oil (or other neutral oil), divided
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1½ teaspoons crushed red-pepper flakes
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • ½ white onion, thinly slices
  • 3 garlic cloves, minced
  • 1 bunch scallions, thinly sliced
  • Sesame seeds, as needed for finishing (this is completely optional. I skipped using these this time around because I didn’t want them to get stuck in my teeth!)

READY? HERE’S WHAT YOU DO:

  1. Season the steak with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the steak to the skillet and stir-fry until browned on the exterior but not fully cooked, about 2 minutes.
  2. Transfer the steak to a medium bowl. Add the soy sauce, rice wine vinegar and crushed red-pepper flakes. Toss well to combine.
  3. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the peppers and onion in an even layer. Cook, tossing occasionally, until just tender, about 4 minutes.
  4. Push the peppers and onion to one side of the skillet and return the steak to the other side of the skillet. Cook for 2 minutes. Stir the garlic into the peppers and cook for 1 minute more.
  5. Garnish the steak with scallions and sesame seeds. Serve immediately.

I’m a carnivore through and through- and I love burgers, steaks, chicken wings, etc. during the Summer. The steak was filled with so much flavor- and I added a little extra soy sauce to the vegetables after the fact to give them an additional kick, as well.

This dinner was filling for sure- but afterwards I didn’t feel gross or like I ate too much. It was just the right portion size!

I’d actually like to incorporate some grilled corn (my favorite!) the next time I cook up this recipe for guests in order to add even more flavors and textures to it. You can’t really go wrong with the vegetable choices, after all!

But I’ve got to head out and get to work. I hope you all have a wonderful rest of your Fri-yay and a fantastic weekend!

See you all on Monday!

xx

– Ashley –