All our prayers and tears go out tonight to two friends, one who was taken from us too soon, and the one who was left behind to mourn him.
We will all feel your loss, each in our own way.
You will be missed, Marcus.
Tuesday, April 21, 2009
Taking Cake on a Test Drive
Here comes another recipe on a test drive for my brother in law's birthday in July. I ran across this recipe on Chef Chuck's Cucina and it really spoke to me! I don't usually have a sweet tooth, but I do love a good, rich chocolate. I made my version with unsweetened chocolate, for two reasons:
1. my store didn't have the Bittersweet the Chef Chuck recommended.
2. I like my chocolate extra dark and bitter
So, the torta turned out beautifully, although it took almost twice as long to cook as Chuck's did, and it was definitely bitter. I liked it very much, but you've got to like it really dark to do it this way. I may try it again with a different chocolate for the BIL. But, I think we might have a winner, the texture was wonderful, very dense and rich. And as an extra bonus, it was incredibly easy to make. I didn't have a tart pan, so I lined my springform pan with foil and it worked just fine...but I'm thinking I might have to get back up to TJMaxx now for the tart pan I talked myself out of there last weekend!
Chocolate Torta
8 ounces bittersweet chocolate
1 cup butter
1 cup sugar
5 eggs
1 tablespoon vanilla (I got to use my new homemade vanilla extract!)
1/4 teaspoon salt
1/4 cup flour
powdered sugar for dusting
Slowly melt chocolate and butter over low heat, remove from heat. Whisk in sugar, add 1 egg at a time, vanilla, salt and flour. Pour in a 9 or 10 inch pan and bake at 325 degrees for 30 minutes or till tooth pick comes out clean. Dust with powdered sugar. 
Bacon Cheeseburger Pasta - PRESTO PASTA NIGHT!
Ever the favorite in our house is.....anything with bacon in it. I couldn't tell you where I came up with this recipe, but the hubs loves it, and its yet another recipe that I save for when I've made a bunch of bacon and I have leftovers. Better this than just stuffing the pork fat directly into my mouth, I say.
I am submitting this recipe to Presto Pasta Nights this Friday. This week, Hillary at Chew on That is hosting, so check back on Friday to see all the great dishes!
Bacon Cheeseburger Pasta
8 ounces ziti, penne, or other short cut pasta, uncooked
1 pound ground beef
6-8 slices bacon
1 can tomato soup
1 cup shredded cheddar cheese
Cook the pasta in boiling water until just al dente.
Meanwhile, in a large skillet, brown the ground beef and drain off any grease. Set aside.
In same pan, cook bacon and drain off the fat, then chop bacon into bite size pieces.
Return beef to pan. Add pasta to skillet, as well as beef, soup, and chopped bacon. Heath through.
Top with shredded cheese (this is also very good with a cheese sauce instead of shredded.)
Cover the pan and cook until cheese melts.
** When I make this, I usually do it when I already have bacon leftover so that it saves me a step at dinner time.
**Also, the cheese in these pictures doesn’t look very gooey because I put it in the oven (I had it warm anyway because I was baking a cake) and it didn’t get all melty like it would if I steamed it by putting the lid on the pan and turning off the heat. The hubs like crispy cheese, so this works for him, but if you like yours gooey, try it with the lid instead.
8 ounces ziti, penne, or other short cut pasta, uncooked
1 pound ground beef
6-8 slices bacon
1 can tomato soup
1 cup shredded cheddar cheese
Cook the pasta in boiling water until just al dente.
Meanwhile, in a large skillet, brown the ground beef and drain off any grease. Set aside.
In same pan, cook bacon and drain off the fat, then chop bacon into bite size pieces.
Return beef to pan. Add pasta to skillet, as well as beef, soup, and chopped bacon. Heath through.
Top with shredded cheese (this is also very good with a cheese sauce instead of shredded.)
Cover the pan and cook until cheese melts.
** When I make this, I usually do it when I already have bacon leftover so that it saves me a step at dinner time.**Also, the cheese in these pictures doesn’t look very gooey because I put it in the oven (I had it warm anyway because I was baking a cake) and it didn’t get all melty like it would if I steamed it by putting the lid on the pan and turning off the heat. The hubs like crispy cheese, so this works for him, but if you like yours gooey, try it with the lid instead.
Monday, April 20, 2009
New Microwave
Recently, our microwave (which was a wedding gift nearly six years ago) gave out on me. It was a nice appliance, and it will be missed. However, I am not one to pass on an opportunity to upgrade when it presents itself. Fortunately, we were holding onto another microwave, belonging to a coworker of the hubs, until it could be returned to him, so I had a backup to get me by, which gave me time to research and shop, in order to get a machine I will be happy with for (hopefully) a long time to come.
I drooled over the convection microwaves, and even found one in my price range on walmart's website. However, it is not available i stores and I am a big fan of actually seeing an appliance before I buy it. After doing my homework online, I made a trip to the city this weekend and found something I liked at Target. Since I wasn't going to pony up the money for the convection version, I decided that I wasn't going to skimp on size. I have always wanted a microwave that could hold a 9x13 casserole.
What I ended up with?
Sharp R-520KS 2-Cubic-Foot 1200-Watt Microwave Oven, Stainless Steel
I even stopped at TJMaxx in the hopes of finding a handle-less 9x13 casserole, just to ensure success, and lo and behold! I actually found one, in my favorite serveware color....white. I love white serving dishes. Bowls, platters, casseroles....its just such a nice clean background for a beautiful meal. As it turns out, I wouldn't have had to find one withough handles, because as you can see here, there is plenty of room.
Mama is in kitchen heaven.
(and no, I couldn't just leave with ONE thing from TJMaxx. I did end up with a pretty white square casserole, and two pretty white receptacles that will be good for dips or hors d'oerves.)
I drooled over the convection microwaves, and even found one in my price range on walmart's website. However, it is not available i stores and I am a big fan of actually seeing an appliance before I buy it. After doing my homework online, I made a trip to the city this weekend and found something I liked at Target. Since I wasn't going to pony up the money for the convection version, I decided that I wasn't going to skimp on size. I have always wanted a microwave that could hold a 9x13 casserole.
What I ended up with?
Sharp R-520KS 2-Cubic-Foot 1200-Watt Microwave Oven, Stainless Steel
I even stopped at TJMaxx in the hopes of finding a handle-less 9x13 casserole, just to ensure success, and lo and behold! I actually found one, in my favorite serveware color....white. I love white serving dishes. Bowls, platters, casseroles....its just such a nice clean background for a beautiful meal. As it turns out, I wouldn't have had to find one withough handles, because as you can see here, there is plenty of room.Mama is in kitchen heaven.(and no, I couldn't just leave with ONE thing from TJMaxx. I did end up with a pretty white square casserole, and two pretty white receptacles that will be good for dips or hors d'oerves.)
Chicken Pot Pie – Again
It was pointed out to me by my good friend Ginny that I had, indeed, already posted this. Of course, it was discovered when I was already taking pictures of last week’s pie-in-progress. So, since the first post didn’t have much in the way of pictures, I’m posting it again! Enjoy! Again! 
Rattlesnake, and Other Deep-Fried Midwestern Euphemisms
I realize that all regions have their own specialty foods as well as their own takes on traditional recipes. When I moved to Illinois, I discovered several such items, including toasted ravioli, horseshoes, and, of course, rattlesnake.
Rattlesnake, which is really no kind of snake at all, is just deep fried steak bites with a lovely buttery dipping sauce. There is a local restaurant that serves this entree as their “claim to fame” and although they are less than forthcoming about the ingredients, I’ve come across a recipe that is pretty darn close, thanks to a friend.
Rattlesnake combines several of my husband’s favorite characteristics in a meal, hence this is a favorite and I whipped it up for him last night.
Rattlesnake
1 large thick cut top sirloin steak, trimmed of all fat and cut into bite size chunks (my friend uses Ribeye, but I am too cheap for that with meat prices being what they are, and the sirloin does just fine)
2 eggs
1 cup milk
½ cup Italian style bread crumbs
1 cup flour
About 5 good shakes of Cavender’s Greek Seasoning
1 stick butter
½ cup Worcestershire sauce
1 TB minced garlic
1 teaspoon curry powder
½ teaspoon black pepper
First, chunk up the steak into bite sized pieces. Mix the eggs and milk together in a large bowl and let the steak bites soak in the egg wash.
Meanwhile, get your oil heating up, and mix together your dry ingredients in a pie plate, or zip-top bag.
Dredge the soaked beef thoroughly in the breadcrumb mixture, patting the crumbs onto the steak as you go to make a nice crust.
Deep fry in batches until all pieces are golden. 
While frying, melt the butter in a small saucepan and mix the rest of the ingredients in to form the dipping sauce.
Voila! Rattlesnake!
Rattlesnake, which is really no kind of snake at all, is just deep fried steak bites with a lovely buttery dipping sauce. There is a local restaurant that serves this entree as their “claim to fame” and although they are less than forthcoming about the ingredients, I’ve come across a recipe that is pretty darn close, thanks to a friend.
Rattlesnake combines several of my husband’s favorite characteristics in a meal, hence this is a favorite and I whipped it up for him last night.
Rattlesnake
1 large thick cut top sirloin steak, trimmed of all fat and cut into bite size chunks (my friend uses Ribeye, but I am too cheap for that with meat prices being what they are, and the sirloin does just fine)
2 eggs
1 cup milk
½ cup Italian style bread crumbs
1 cup flour
About 5 good shakes of Cavender’s Greek Seasoning
1 stick butter
½ cup Worcestershire sauce
1 TB minced garlic
1 teaspoon curry powder
½ teaspoon black pepper
First, chunk up the steak into bite sized pieces. Mix the eggs and milk together in a large bowl and let the steak bites soak in the egg wash.
Meanwhile, get your oil heating up, and mix together your dry ingredients in a pie plate, or zip-top bag.
Dredge the soaked beef thoroughly in the breadcrumb mixture, patting the crumbs onto the steak as you go to make a nice crust.
Deep fry in batches until all pieces are golden. While frying, melt the butter in a small saucepan and mix the rest of the ingredients in to form the dipping sauce.Voila! Rattlesnake!
Wednesday, April 15, 2009
Easter, Part 2
I just thought I'd put a couple more pictures out of my adorable little guy enjoying his Easter fun this weekend. Yeah, because I'm THAT mom, and you WILL look at my brag book! LOL
(at home after hunting Easter Eggs in our mudpit of a front yard)
(at Grandma's house after the big Easter Egg Hunt with his cousins)
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