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Sunday, September 29, 2013

KFC Style Buttermilk Coleslaw

Not very long ago, I made the effort to try and duplicate KFC's Mashed Potato Bowl at home.  I managed to get something quite close to the original.  I had the chicken, the biscuits, even the gravy - but not the coleslaw!  This makes my copycat recipes complete!

KFC Mashed Potato Bowl Recipe
4 cups grated cabbage
1 medium carrot, grated
2 Tbsp. onion, grated
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2-1/2 Tbsp. fresh lemon juice
1-1/2 Tbsp. white vinegar
1/2 tsp. celery seed
Salt and Pepper to taste
Roughly slice cabbage and add to food processor.  Pulse 3 or 4 times to get a small chop.  Grate carrot on a box grater and add to cabbage.
In a small bowl whisk remaining ingredients until smooth.  Add to cabbage to combine.  Refrigerate at least 2 hours or overnight.
Enjoy!

Friday, September 27, 2013

Home Gourmet Magazine

It is sometimes sad to say goodbye to long summer days, but September gives
us the perfect mix of warm days and cool nights. With kids starting back to
school and fall projects starting around the house, it’s the perfect time to try
out something new. In this issue, you’ll find meals that will give the whole family
something to look forward to. There are some that you have probably never tried
making before, and some twists on old favorites that you’re sure to love!




The  September issue of Home Gourmet Magazine is live - and I am in it!  It's our biggest issue yet - with over 30 recipes, over 90 pages, and 19 contributors. 

You can find our magazine in Apple's app store by searching “Home Gourmet Magazine” in the Newsstand, or by going here:  https://itunes.apple.com/us/app/home-gourmet-magazine/id606225405?ls=1&mt=8

Here is a coupon code that you can use yourself and share with your friends, family, and readers:  tryhgm2months

To use the code, which will give you free access for 2 months, you just need to hit "Subscribe" and then choose "Current Subscribers" and enter the coupon code.  If you have any trouble, please feel free to send a message to support@homegourmetmagazine.com and we can help you out.  

Every month, Home Gourmet Magazine donates a portion of our
proceeds to charity. This month, we are supporting Feeding America.
Feeding America is the nation’s leading domestic hunger-relief charity.
Their mission is to feed America’s hungry through a nationwide network
of member food banks and engage others in the fight to end hunger.


Thursday, September 26, 2013

Basil Pesto Muffins with Pompeain Olive Oil






Have you ever baked with Extra-Virgin Olive Oil?
Most of us think of using olive oil in dressings, salads or as a condiment for dipping bread of crudite.
You can substitute olive oil for any recipe that calls for butter or margarine - even cakes!
These Basil Pesto Muffins are going to change the way you use olive oil.
They have all the flavors of basil pesto - fresh basil, Parmesan and garlic -
They are perfect as a snack or in place of garlic bread with nearly any pasta or meal with Italian flavors.
I can remember my mom using this olive oil and remember the distinctive bottle it came in. Pompeian has been bringing the flavor of Tuscany to our tables for over 100 years!  The flavor is rich and fruity with true Italian flavor.  The folks at Smiley360 sent us on a blogger mission to enjoy the taste of this fine olive oil.

For the best tasting muffins, be sure to use Pompeian Extra-Virgin Olive Oil, and shred your Parmesan from a wedge rather than using preshredded.
2-1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1 cup Pompeian Extra-Virgin Olive Oil, divided
3/4 cup whole milk
2 eggs
1 cup packed fresh basil, chopped
1 cup shredded Parmesan
1/3 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
Coarse sea salt
Preheat oven to 350 degrees F.  Coat a 12-cup muffin pan with nonstick spray; set aside.
Whisk together flour, baking powder and salt in a large bowl; form a well in the center.
Combine 3/4 cup Pompeian oil, milk. and eggs in a measuring cup until eggs are lightly beaten.  Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened.
Fold basil, Parmesan, sun-dried tomatoes, and garlic into batter just until evenly distributed.
Scoop batter into each muffin cup filling two-thirds full (about 1/3 cup).
Drizzle 1 tsp. remaining olive oil over each muffin.  Sprinkle sea salt on top of each muffin.
Bake muffins until a toothpick inserted in center comes out clean; 20-22 minutes.
These muffins are also great for brunch or snack sandwiches.
Split muffins and fill with fresh tomato slices and mozzarella cheese.  Broil muffins for 2-3 minutes to melt the mozzarella and top with sliced tomato!
To learn more about Pompeian Extra-Virgin Olive Oil, click here.
Don't forget to click below for your $1.00 off coupon!
Click here to try any Pompeian Olive Oil with this $1.00 off coupon!

"Like" Pompeian on Facebook for more coupons and the latest news!

Complete this quick survey to win a chance for
a $200 gift card!

Disclosure:  I have received a sample of Pompeian Extra Virgin Olive Oil from Smiley360 for free.

Thursday, September 19, 2013

Pumpkin Risotto

A vegetarian twist on classic Italian risotto!
If you are looking to try something a little different for the Fall or even Thanksgiving, this is a delicious side dish.  The pumpkin flavor is very subtle and adds even more creaminess to this risotto.


1 medium onion, diced
1 Tbsp. extra-virgin olive oil
2 cups Arborio rice
1 cup white wine
4 to 4-1/2 cups vegetable broth
1 cup canned pumpkin
1 tsp. fresh ginger - grated or minced
1/2 tsp. nutmeg
2 Tbsp. unsalted butter
Salt and Pepper to taste

Preparation:

Pour the stock into a 2-quart saucepan and keep it hot over low heat.  Heat the olive oil in a braising pan over medium heat.  Stir in the onion and cook stirring occasionally, until softened, about 4 minutes.  Stir in the rice and continue stirring until the grains are coated with oil and the edges become translucent - 1 to 2 minutes.  Pour in the wine and let it boil, stirring the rice, until evaporated.  Season the rice lightly with salt and ladle enough of the hot stock into the pan to barely cover the rice.  Bring to a boil, then lower the heat so the stock is at a simmer.  Cook, stirring constantly until all the stock has been absorbed.  Continue cooking, pouring in the remaining hot stock in small batches and cook until each batch of stock has been absorbed.  Stir constantly until the rice mixture is creamy, 16 to 20 minutes.  Add pumpkin, ginger, nutmeg and basil and simmer until heated through.  Remove the pan from the heat and stir in the butter until completely melted.

Enjoy!

Monday, September 16, 2013

Pizza Tortilla Rolls

Whenever I buy flour tortillas for soft tacos, I always seem to have 3 or 4 left in the package.  This is a great recipe to use them up for after-school snacks or for appetizers.  This is a fun recipe that kids can help make since it only take a few minutes.  Add your favorite pizza fillings!


3/4 cup chopped onion
1/2 cup chopped green pepper, mushrooms or pepperoni
1 Tbsp. butter
1/2 tsp. oregano
1/4 tsp. red pepper flakes
4-6 flour tortillas
1 cup pizza sauce
2 cups shredded 4-cheese pizza cheese
Olive oil spray
2 Tbsp. Parmesan cheese

Cook onion and peppers (or mushrooms or pepperoni) in butter in a skillet until the vegetables are tender.  Stir in oregano and red pepper flakes.

Spread each tortilla with about 1 or 2 Tbsp. of the pizza sauce, spreading sauce to about 1/2 inch from edges.  Divide onion mixture among the tortillas spooning it evenly on top of the surface.


Sprinkle the pizza cheese evenly over the mixture leaving a 1/2-inch border around the edges.


Roll up tortillas from one side and place on a foil-lined baking sheet with seam side down.  Spray lightly with a cooking spray and sprinkle with Parmesan cheese.


Bake at 400 degrees F. for about 8 minutes.  Cut in half or into four for adult appetizers.


Tuesday, September 10, 2013

Honey Bunches Chocolate Chip Cookies

The inspiration for these cookies came from a cookbook I received from The Daily Meal call "Cook yourself Sexy" by Candice Kumai.  The recipes make smart swaps to cut calories without sacrificing flavor.  One of her recipes was Cornflake Chocolate Chip Cookies.  The cereral in our house lately has been Honey Bunches of Oats - with almonds.  I thought this would a delicious subsitution since I'll eat the cereal straight out of the box!  It's full of almonds and oat clusters plus the flakes and made these cookies amazing!


3 Tbsp. unsalted butter, at room temperature
1/2 cup mashed banana
1 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup semi-sweet chocolate chips
2 cups Honey Bunches of Oats, slightly crushed
2 Tbsp. sweetened coconut (optional)

Preheat oven to 350 degrees F.  Line a baking sheet with foil and spray with cooking spray.
Whisk together the butter, mashed banana, brown sugar, and vanilla until cream and fluffy.
Add the 2 eggs and whisk well to combine
In a separate bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.
Gently sift the dry ingredients into the wet ingredients, whisking to incorporate.
Lightly fold in the chocolate chips, cereal and coconut, if desired.
Using a small ice cream scoop, place the cookies on the baking sheet, leaving 1-1/2 inches between cookies.

Bake for 12-15 minutes or until golden brown.
Makes about 3-1/2 dozen.
~Adapted from Cook Yourself Sexy

Wednesday, September 4, 2013

German Meat Pies

Growing up in a Polish family, we had sauerkraut often with many meals.  My Mom's sauerkraut was the best and I would make a sandwich with just sauerkraut.  When I saw this "burger" with sauerkraut, I had to give it a try.

I'm calling this recipe German Meat Pies since it was a German/Russian family that came up with this recipe.  Diner's, Drive-ins and Dives featured this recipe on one of the episodes and it was called a Lauer-Kraut Burger.  Ground beef, onions, cabbage and sauerkraut was the filling for these individual pies.


The dough in this recipe is very easy to work with and the results were light and tender.  It tastes similar to a soft pretzel dough.   
 


Burger Filling:

1 lb. ground beef
1 yellow onion, chopped 1/4-inch
2 teaspoons restaurant-grind black pepper, divided
1/2 medium head green cabbage, chopped 1/4-inch
1 lb. bagged sauerkraut
1 teaspoon salt


 Burger Bread Dough Mix:



1tablespoon active dry yeast
1/2 tablespoon sugar
1/3 cup powdered milk
4-5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/3 cup shortening
2eggs
1 teaspoon vegetable oil


For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.

For the dough: Put the yeast and sugar in a 2cup measuring cup and add warm water to the 1/2 cup mark. Stir together and let set to activate. Put the powdered milk in another 1 cup measuring cup and add water to the 1 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs. Then add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.

To assemble the burgers: Put bench flour on the table and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Then pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients.  Sprinkle with salt and pepper if desired.  Bake at 375 Degrees F. for 15 to 20 minutes.


This recipe makes 12 big pies!
~Adapted from Food Network

Picadillo Sloppy Joes

A new twist on an old favorite! Ingredients: 1 medium onion, chopped 2 Tbsp. olive oil 1 Tbsp. chopped garlic Salt &...