Thursday, June 19, 2014

Easy Bleu Cheese Dressing

Last night's dinner was served with a salad of mixed greens, pepper jack cheese, red grapes, and Bleu cheese dressing.  The salad may sound like an odd combination but it was delicious and really paired well with our steak seasoned couscous wraps.

1/8c milk
1c mayonnaise
6oz. cup plain yogurt
1/2 tsp garlic salt
1/4 tsp. black pepper
1/2c Bleu cheese, crumbled

1.  Put everything in a medium size bowl and stir until well blended.  Chill until ready to use.  Easy!
                    
                         
Use the extra dressing as a dip with fresh vegetables!

Tuesday, June 10, 2014

Garlic and Herb Mushroom Tacos


Serve these with some garlic rice.... YUM!!


1/4c mayonnaise
1 TBSP garlic powder
1/8 tsp. cayenne pepper sauce, or to taste
1 bag arugula or spring salad mix

2c wild mushrooms (I used cremini and shiitake)
1 shallot
1 1/2 TBSP butter
salt and pepper, to taste
1/2c herbed goat cheese, crumbled
2 tsp. fresh thyme
6 spinach tortillas


  1. In a small bowl, combine mayonnaise, garlic powder, and pepper sauce.  Toss lightly with the salad mix and set aside.  
  2. Melt butter in a large skillet over medium heat.  Add shallot and cook until light golden brown.
  3. Add the mushrooms and continue cooking 3-5 minutes, stirring occasionally.  Sprinkle with fresh thyme.
  4. Top warm tortillas with salad mix, mushrooms, and goat cheese.





Thursday, June 5, 2014

Fabulous French Bread

Though I usually go the easier route and just pick up baguettes in the bakery, occasionally I do enjoy baking the bread from scratch.  If you've never made your own French bread, I recommend giving it a shot.  It's really very simple!

All it takes is a few basic ingredients, a couple hours for rising and baking, and a good stand mixer with a dough hook.  You could skip the mixer and knead the dough by hand but that's more traditional than I care to get these days.  I've done it in the past; it's not fun.  What you will absolutely love though -- the amazing aroma that will fill your house as these loaves are baking!  Mmmm...pass the butter.

Yields 2 large loaves:

5 tsp. active dry yeast
2c warm water
1 1/2 tsp. salt
5 1/4c all-purpose flour
cornmeal
1 egg white + 1 TBSP water

1.  Start with the active dry yeast in your mixer bowl; pour in the warm water and allow to stand a few minutes, until slightly bubbly.

2.  Add salt and 2c of flour.  Mix together, using a dough hook or paddle attachment on a Stir/Low setting.  Gradually add the remaining flour.

3.  Let the mixer run another 5 minutes or so, until the dough reaches a smooth, elastic consistency.

4.  Place in lightly oiled bowl, turning once to coat.  Cover with a damp cloth and set aside until the dough has risen to double its original size.  (Mine took about 1 1/2hrs.)

5.  Punch dough down and divide into two equal portions.  Remove to a floured surface, cover again, and allow to rest 10 minutes.

6.  On a floured surface, roll each ball out into a rectangle shape.  Then, from a long side, roll into a baguette shape, sealing the edges with a small amount of water on your fingertips and tapering the ends.

7.  Sprinkle a prepared baking sheet with corn meal and place the baguettes seam side down.  

8.  Whisk egg white and water together and brush lightly over the dough.  Again, cover with the damp cloth and set aside for about 45 minutes.  Preheat oven to 375*

9.  Remove cloth and bake 20 minutes.  Brush again with egg wash and bake an additional 15 minutes, or until done.  Cover with foil during the last 10 minutes or so to prevent over-browning.

                          

Tuesday, June 3, 2014

Mashed Potato Tacos

I am so happy with the way these turned out last night!  This is one of those recipes that I worked on one day, changed the next, and then practically rewrote in the kitchen as I was cooking.  Most of my recipes tend to work out that way, actually.  

Either way, my taste testers (husband and kids) and I all thought these tacos were delicious.  And not as filling as you might think; or maybe we were just really hungry.  :)

Hand-held comfort food, here you go:


1 1/2 lb. Yukon gold potatoes, skin-on and diced
5 TBSP butter
1/8 - 1/4c half & half
3/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/8c green onions, sliced thin
1 TBSP vegetable oil 
8 flour tortillas
shredded iceberg lettuce
sharp Cheddar cheese, grated

  1. Place diced potatoes in a medium pot and fill with water to cover.  Bring to a boil and cook until fork tender, approximately 20 minutes; Drain, return to pot, and mash to a chunky consistency. 
  2. Stir in butter, half & half (start with 1/8c and add more to suit your taste), salt, black pepper, onion powder, garlic powder, and smoked paprika.  Fold in green onions.
  3. Fill each tortilla with 2 heaping TBSP of the potato mixture.
  4. Add vegetable oil to a large skillet over medium heat.  Add tacos 1-2 at a time, turning to cook to golden brown on each side.  Place cooked tacos on a baking sheet and set in oven on the warm setting.
  5. Top with lettuce and cheese; serve warm.
                            

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