Marshmallows!

I am not a huge fan of store bought marshmallows.  But the first time I made homemade marshmallows I was sold!  They are fun to make and eat, and these heart shaped marshmallows are great for Valentines Day!

1 1/4 envelopes unflavored gelatin (1 packet plus 1/2 teaspoon)
1/4 cup plus 2 tablespoons water
1 cup sugar, divided

1/3 cup light corn syrup

1/2 tablespoon vanilla extract
1/8 teaspoon salt
1 large egg white
1/3 cup powdered sugar
1 1/2 tablespoons corn starch
cooking spray
gel food coloring

Line a 9x9 inch pan with plastic wrap.  Lightly spray the pan with cooking spray. 

Sprinkle gelatin over 1/4 of water in a small bowl.  Set aside.

In medium saucepan combine remaining water, corn syrup and 3/4 cup plus 2 tablespoons sugar.  Cook over medium high heat without stirring until candy thermometer reaches 260 degrees, about 10-15 minutes.  Remove from heat and stir in gelatin.

In mixer bowl beat vanilla, salt and egg white until foamy.  Gradually add in remaining 2 tablespoons sugar until still peaks form over high speed.  Reduce speed to medium and slowly pour in sugar-gelatin mixture.  Beat until very thick, about 5 minutes (increase speed to high about half way through).  Add a drop of gel food coloring at minute 4 if desired.  You can tell if the mixture is ready by pulling up the whisk out of the bowl, if the mix falls fast and thin it is not ready.  If it falls slow and thick it is ready!

 

Pour mixture evenly into prepared pan.  Lightly coat another piece of plastic wrap with cooking spray and lay on top of marshmallows.  Place in fridge 8 hours or overnight.

Sprinkle powdered sugar and cornstarch over cutting board.  Remove top plastic wrap and invert mixture onto board.  Cut marshmallows into desired shapes or cut into squares.  Coat all edges of cut shapes with the sugar and cornstarch.

Chocolate Dipped Shortbread Hearts

These cookies are a great treat for Valentines Day!  They look and taste great and are really easy to make.  I find it easiest to pour the melted chocolate onto a plate to dip the cookies in!

2 cups flour
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1/2 cup confectioners sugar
1 teaspoon vanilla
1 cup milk chocolate chips
1 teaspoon shortening

In a small bowl whisk together flour and salt.  Set aside.  In mixer bowl beat butter until smooth.  Scrape the bowl so that all the butter is at the bottom.  Add in sugar and mix until combined.  Mix in vanilla.  Slowly add in flour and mix until just combined.  Mixture will look crumbly but will be buttery soft to the touch!  Place mixture onto plastic wrap and form into a disc shape.  Refrigerate for one hour!

Heat oven to 350 degrees.  Roll out dough and cut into desired shapes.  Place on parchment lined baking sheet and bake for 10-12 minutes.  Allow to cool completely.

In microwaveable bowl combine chocolate chips and shortening.  Melt in microwave for 15-30 second intervals, stirring in between.  Dip each cookie into the chocolate until bottom is coated and place on wax paper until cooled and hardened (you can put them in the fridge to speed up the drying time)!  Place remaining chocolate in pastry bag and pipe on lettering if desired!

Chicken Picatta

This recipe is really delicious and surprisingly easy!  A definite crowd pleaser.  They will think you slaved for hours!

Chicken Picatta



4-5 Skinless and boneless chicken breasts, butterflied and cut in half
kosher salt and coarse ground pepper
flour for coating
6 tablespoons butter
5 tablespoons olive oil
1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup capers
1/3 cup fresh chopped parsley

1 lb pasta, cooked according to package

Season chicken with salt and pepper.  Coat with flour and shake of the excess.

In a large skillet over medium high heat melt 2 tablespoons butter with 3 tablespoons olive oil.  When butter and oil start to sizzle place 2 pieces of chicken into pan and cook for three minutes.  When chicken is browned, flip and cook for another 3 minutes.  Remove from pan and transfer to plate.


Melt 2 more tablespoons of butter and add another 2 tablespoons of olive oil.  Cook remaining chicken in same fashion.  Remove to plate.  Remove pan from heat.


In pan add lemon juice, chicken stock, and capers.  Return to stove and bring to a boil, scraping up brown bits from pan.  Add salt and pepper if needed.  Return chicken to pan for 5 minutes until heated though.  Move chicken to platter.  Add remaining 2 tablespoons of butter to sauce and whisk vigorously.  Pour sauce over chicken and garnish with parsley.  Serve over pasta. 

Comfort Food

We are currently buried under about 2 feet of snow!!  So what better thing to make than comfort food, and mac and cheese is at the top of that list for me.  I don't think I have ever tried the same recipe twice for mac and cheese.  But this is one that I just kind of "winged" and I will definitely be making this again!!

Mac and Cheese

1 pound elbow macaroni- cook, drain and return to pot

4 tablespoons butter
6 tablespoons flour
4 cups of whole milk
1/2 teaspoon salt
salt and pepper
2 cups shredded cheddar cheese
1 cup shredded extra sharp cheddar cheese
1/2 cup grated Parmesan cheese

1 cup panko bread crumbs
2 tablespoons butter


Heat oven to 375 and grease a large covered casserole dish (I prefer a square casserole dish for this).  Set aside.

In a large saucepan (non stick works best) melt butter over low heat.  Stir in the flour with a wooden spoon and cook, stirring until the butter and flour mix together to form a white sauce, about 2 minutes.  Remove from heat.

In a small saucepan bring 4 cups of milk with 1/2 teaspoon salt added to a boil.  Immediately pour into white sauce and whisk together.  Place pan over high heat and whisk until mixture comes to a boil.  Boil for one minute while stirring.  Add salt and pepper to taste.

Reduce heat to low and add in cheeses.  Stir to combine.  Remove from heat. 

Pour cheese mixture into the macaroni and stir to coat.  Pour into greased casserole dish and top with breadcrumbs.  Dot with the 2 tablespoons of butter.

Place in oven for 25 minutes with cover.  Remove cover and cook for 5-10 more minutes. 

 

Tractor Party!

My son LOVES tractors!!  So this was the theme for his birthday this past weekend :)  I tried to come up with some "farmy" food for the party!  I ended up with a vegetable platter, stuffed mushrooms, chicken pot pie and biscuits.  For desert a tractor cake, chocolate dipped strawberries, tractor sugar cookies and haystack cookies!

I didn't take many pictures as I was busy running around but I managed a few!

Here are some pictures from his party!

 Haystack Cookies, Sugar Cookies with Royal Icing, and Chocolate and White Chocolate Covered  Strawberries!

 Tractor Birthday Cake!

Chicken Pot Pie and Biscuit!

Greek Chicken Roulades

Every once and while I receive a copy of the magazine "Cuisine at Home" in the mail.  I guess they are hoping that I will subscribe to it.  Well, I think this time they have me hooked.  I have always like their recipes and I love all the pictures.  I think I will take the plunge and spend the twenty-eight dollars!  

I made this recipe tonight and it was really great.  I prepared the roulades earlier in the day which made for a quick dinner this evening!  

Greek Chicken Roulades

24 pitted kalamata olives
6 tablespoons bread crumbs
6 tablespoons chopped sun dried tomatoes, packed in oil
2 tablespoons lemon zest
4 garlic cloves
2 teaspoons Greek seasoning
4 boneless, skinless chicken breasts, pounded to 1/4-1/2 inch thick
4 teaspoons olive oil
1/2 cup diced onion
1/2 cup dry white wine
3 cups chicken broth
2 tablespoons lemon juice
2 teaspoons corn starch
toothpicks

Dice 12 of the olives and set aside.  In a food processor combine remaining 12 olives, bread crumbs, tomatoes, lemon zest, garlic and Greek seasoning. 

Spread filling equally onto the four chicken breasts.  Starting at one end of the chicken roll it up and secure with toothpicks.  

 

               

                         *You can complete up to this point and place chicken in fridge until dinner time*

In a large skillet heat 2 teaspoons olive oil.  Place 2 of the roulades into the oil and brown on each side (as best as you can with the toothpicks in!)  About 4 minutes.  Remove chicken to plate.  Add remaining 2 teaspoon of oil to pan and brown  remaining roulades.  Set aside with other chicken add onion to skillet and saute until soft, about 2 minutes.  Add in wine and simmer until reduced by half, 2-3 minutes.  Add in chicken broth, bring to a boil.  Add in olives and roulades. 

Reduce to a simmer, cover and let cook for 10 minutes.  Move chicken to a plate.  In small bowl whisk lemon juice and corn starch.  Stir into sauce in skillet, let simmer for 1 minute. 

Slice the roulades, serve with sauce and orzo.


Creamy Orzo

4 1/2 cups chicken broth
1 1/2 cups orzo
6 tablespoons chopped sun dried tomatoes, packed in oil
6 ounces crumbled feta cheese
kosher salt
ground pepper

In medium sauce pan bring chicken broth to a boil.  Add in orzo, return to a boil and cook until most of the liquid is absorbed, about 10 minutes. 

Remove pan from heat.  Stir in feta and tomatoes.  Season with salt and pepper. 



Fruit Puffed Pancake

This is a delicious brunch or breakfast treat!  Normally I make this with apples, but this past weekend I tried strawberries as well and they were really yummy!  The strawberry pancake needs a few more minutes in the oven than the apple pancake.  Enjoy!

Fruit Puffed Pancake

1/2 cup flour
1/2 cup whole milk
2 beaten eggs
2 tablespoons melted butter
1 medium apple, peeled and sliced thin or 1 cup strawberries sliced thin
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon or 1 teaspoon if using strawberries

Heat oven to 425 degrees and grease 9 inch pie plate or cake pan.  Pour melted butter into greased dish.

In medium bowl whisk together flour, milk and eggs.  In another bowl stir together fruit, brown sugar and cinnamon.

Pour batter into prepared dish and top with fruit mixture.  Do not stir. 

Bake for 15-20 minutes.