Uncategorized

Tuesdays with Dorie BCM: Cardamom and Mocha Marble Cake — a whisk and a spoon

I love cutting into a marble cake. Will there be swirls? Will there be layers? Will there be blobs? It’s like a surprise inside! This Cardamom and Mocha Marble cake is one of Dorie’s Bonne Idée suggestions for the Double Chocolate Marble Cake in the book. Chocolate with coffee and cardamom is a combo that really […]

via Tuesdays with Dorie BCM: Cardamom and Mocha Marble Cake — a whisk and a spoon

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Uncategorized

Baked Chicken Wings With Dry Rub — The Mountain Kitchen — My Meals are on Wheels

Have you ever wondered how to bake chicken wings that are tender, juicy and flavorful? If you have, this simple and delicious recipe for baked chicken wings is for you. Amazing baked chicken wings do exist and they are healthier than the traditional deep-fried ones […] The post Baked Chicken Wings With Dry Rub appeared… via […]

via Baked Chicken Wings With Dry Rub — The Mountain Kitchen — My Meals are on Wheels

Soups and Stews, Uncategorized

Ham and Bean Soup

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I woke up this morning and it went from 73 degree F yesterday to 40 degrees F today. Huge difference. I’ve been cold all day. I decided it’s a soup type day. I put some stuff in my bread machine to whip up some bread. Then I started my beans. I’ve pretty much decided I need some warm comfort food. I want to give you a few tips that you may or may not already know….First off. If you’re like me you may forget to put your beans in the water to sit for that 8 hours. If you do don’t worry, you can still do this. Here’s how:

First you want to put your beans in your stock pot and cover them in water (at least 2 inches above the beans). Put on high to bring to a rolling boil. Cook for 2 minutes. Remove from the head and cover. I usually let it sit for about 1 or 2 hours and it’s ready to go.

My next tip is adding salt. I encourage you not to add any salt in the beginning at all. Ham hocks can be salty sometimes. If you don’t use low sodium chicken broth you also have that salt content. You would want to let the soup be finished, taste it and then add your salt or it could be inedible. Enjoy this soup ya’ll!

1 1/2 cups dried great northern beans

4 meaty ham hocks

4 cups water

32 oz low sodium chicken broth

1 cup chopped onion

1 1/2 cups chopped carrot

3 cloves minced garlic

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1 bay leaf

Salt to taste

Separate beans to ensure no rocks or twigs, etc. Place into a bowl cover them with cool water. Check on them periodically so they have water in them always.  I let sit for at least 8 hours prior to cooking. Drain water. Place in a stockpot. Add ham hocks, water, celery, onion, carrot, garlic, thyme, pepper, and bay leaf to pot with beans. Bring to boil. Cover and simmer until ham hocks fall apart. Should be about 2 hours. Discard bay leaf and remove ham hocks from soup. Cut meat from bones and put into soup. Add salt as desired.

Dessert, Uncategorized

Oatmeal Raisin Cookies

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Here’s what I love about these cookies. First off they make like 4 dozen cookies. Secondly, you can freeze them after they are baked. You can pop them in the microwave 30-40 seconds and they taste like they came out of the oven.

Here’s what I hated about the original recipe. It actually calls for two cups of sugar. One cup each of them. Honestly…that’s way too much sugar. I cut it in half ages ago and it still tastes just as good. It’s pretty great to be able to do that.

 

1 cup butter, soften

1/2 cup white sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 cups quick cooking oats

1 1/4 cup raisins

In a bowl cream butter and sugars together. Beat in eggs. Stir in vanilla. Separately, combine flour, baking soda, salt, and cinnamon. Stir into butter mixture. Stir in raisins. Preheat oven to 375. Using a cookie scoop (small) scoop cookies onto a greased cookie sheet 2 inches apart. Flatten each cookie with a fork. Using finger tips sprinkle a little sugar on top. Bake 8 to 10 minutes. Let cook on wire rack.

Shared Recipes

Carolina Style Apple Cider Pulled Pork with Sweet & Smoky Mustard BBQ Sauce — Life, Love & Curry: The Artisan’s Kitchen — My Meals are on Wheels

There are a couple simple yet important steps in making a good batch of pulled pork. In any type of pulled pork preparation, the first is always patience. As some argue, a good barbecue is low and slow but some of us just don’t have that kind of time on our hands! So, I have […] […]

via Carolina Style Apple Cider Pulled Pork with Sweet & Smoky Mustard BBQ Sauce — Life, Love & Curry: The Artisan’s Kitchen — My Meals are on Wheels