Kielbasa Mac and Cheese

 

As you know, my husband, Michael, is very choosy about the food he eats, which is why I call him The Picky Eater. So, when he mentions that a recipe looks like a good one, of course I’m going to make it!

That’s what happened on a recent Sunday. My Picky Eater saw an advertisement from Johnsonville that included a recipe for their Kielbasa Mac n Cheese. He said it looked good. I took the recipe out of his hand and we got the ingredients on a trip to the grocery store later that day.

Of course, as a food writer, I am compelled by nature to change recipes. My mom asked me a couple of weeks ago, “Is there ever a recipe you don’t change?”

No, not many.

The first change was in the brand of kielbasa. Sorry Johnsonville, but my husband is loyal to Hillshire Farm, and being the picky eater he is, doesn’t want to try any other brand. Then, as I started to make the dish, I realized I had inadvertently picked up the “lite” kielbasa, made with turkey, beef and pork. Thank goodness The Picky Eater didn’t notice the difference!

The recipe also called for evaporated milk, which I don’t usually keep on hand. So I just used whole milk and adjusted the water and milk measurements. Plus it includes hot sauce that I left out since The Picky Eater doesn’t like spicy food. However, I do, so I added a little to my dish, but in the recipe I would be tempted to just use cayenne pepper.  I also cut most of the recipe in half since the original makes a large amount and I only needed enough for two people.  

The Picky Eater liked it! So did I. It would be fun to play around with different cheeses in this dish, such as gruyere, blue, provolone, or goat cheese, and my husband suggested using shell pasta instead of elbow macaroni next time. Then again, why tamper with success!

Kielbasa Mac and Cheese

Adapted from a recipe from Johnsonville
Serves 2 to 4 people

1 13-ounce polish kielbasa sausage, sliced 1/4-inch thick

1 teaspoon oil
2 1/2 cups water
1 1/2 cups elbow macaroni
Pinch of salt
1/4 cup whole milk
1/2 teaspoon cornstarch
Hot sauce (to taste)
1 1/2 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper, to taste

In a skillet (I used my well-seasoned cast iron), heat the oil over medium-high heat. Add the kielbasa and brown. Remove the browned meat to a plate lined with paper towels and set aside. Wipe out the skillet to get rid of any excess oil.

Add the water and salt to the skillet and bring to a boil. Add the macaroni and cook until al dente, about 8 minutes. Be sure to stir often to prevent sticking. When done, most of the water will be absorbed into the pasta. Add more water if the skillet becomes too dry. If there is a little water left in the skillet, just leave it. It won’t hurt the dish.

Whisk together the milk, cornstarch, and hot sauce (if using). Pour it into the skilled with the cooked macaroni. Bring the milk to a simmer and cook for about 1 minute. Remove the skillet from the heat and add in the cheeses and cooked kielbasa. Stir until the cheese melts. Add salt and pepper, to taste. (Be careful with the salt since both the cheese and kielbasa are already salty. You may not need extra.)

Chicken Cheese Soup for #SundaySupper

 

 

Soup was made for Sundays. You can start a pot in the morning and keep it warm to enjoy throughout the day, or just warm it up later for an evening meal. Today the #SundaySupper group of bloggers will share their favorite soup recipes to help chase away the winter chills.

I decided to make Chicken Cheese Soup, even though it contains an ingredient that I usually avoid using in dishes...Velveeta. Okay, I know I’m a bit of a food snob about some things. I buy expensive coffee and will only use real maple syrup that is made from the sap of a sugar maple tree. I make cakes from scratch instead of mixes and I make my own spaghetti sauce. Yep, I’m picky about the ingredients I use.

Is Velveeta really cheese? To be honest, I don’t know why I feel this way about it since I ate it a lot when I was a child. My mom had a Tupperware container that held the two-pound block size and my dad and I were notorious for sneaking into the fridge and cutting off a hunk for a snack. Mom called us her resident mice.

Plus, there is no arguing with results. Everyone loves this soup! I got the recipe from Mom in 1994. My stepkids from my first marriage begged for this soup while they were growing up and still make it today for their own families. Their friends even ask for the recipe!

 

Plus, this soup passed the most important test: The Picky Eater liked it! When he tasted it, his blue eyes lit up and he said, “It’s good!”

So bring on the Velveeta! I thought about trying a different cheese, but why tamper with success!

Chicken Cheese Soup

4 to 6 boneless chicken breasts

12 cups combination low-sodium chicken broth, cooking broth, and water
1 cup taco sauce (not salsa!)
1 onion, chopped
2 carrots, sliced
2 stocks celery, chopped
4 chicken bouillon cubes
1 cup long-grain rice
1 pound Velveeta, cut into cubes
Salt and pepper, to taste

Place chicken into a soup pot and cover with cold water. Bring to a boil and cook for 15 minutes. Remove the chicken and set aside to cool. Measure the cooking broth and add low-sodium chicken broth and/or water to make 12 cups.

Bring the broth to a boil. Add the taco sauce, onion, carrots, celery, and bouillon cubes. Cook for 5 minutes. Add the rice, turn the temperature to a simmer, and cook until the rice is soft, 15 to 20 minutes.

As the rice cooks, cut the chicken into bite-sized pieces. When the rice is soft, add the chicken to the pot, and then add the Velveeta to the soup, cube by cube, stirring until the cheese melts. Add salt and pepper, to taste.  

The Sunday Supper group promotes getting the family around the dinner table at least once a week. Here’s a list of everyone’s soup creations for today:

Do The Poultry Dance (poultry soups)

• Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from Gourmet Drizzles
• Ground Turkey and Vegetable Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls
• Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom

Where’s The Beef (Beef Soups)

• Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

• Louisiana Caldo by Catholic Foodie
• Sweet potato and Spanish chorizo soup at My Cute Bride
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

 Under The Sea (Seafood Soups)

• Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

 Eat Your Veggies (Chock Full o’ Vegetables Soups)

• Not-So-Mini-Strone at The Foodie Army Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good?
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Crazy Foodie Stunts
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

• Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

Be sure to join in on the #SundaySupper chat on Twitter today at 7 pm ET.  Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Chocolate Chip Bundt Cake from The Family Recipe Box

My dad’s birthday was this past weekend, so the Picky Eater and I headed to the family farm in Missouri to celebrate. As I’ve mentioned before, this farm has been in my family on my mom’s side since 1909. My great grandparents, grandparents, and now parents have all lived there during its existence. When I imagine good home cooking, I picture that farmhouse kitchen where so many loving hands prepared delicious sustenance for hard-working farmers.

Dad loves chocolate chip cookies. Since I’ve made them for his birthday in the past, I decided to try a recipe I found for a chocolate chip cake that came from my cousin Lori, who died from cancer a few years ago. We weren’t close since we never lived in the same area and only saw each other a handful of times. Her aunt, Sue, (who is also my second cousin, or first cousin once removed, or whatever works) sent many of Lori’s recipes in a collection of family favorites she copied for me a few years ago. In some ways, I feel like I get a better picture of who Lori was through the recipes she enjoyed.

However, there was one problem with this particular recipe: I only had half. The front of the recipe card was copied, but not the back. So I had to wing it!

After reading the ingredients, I decided to make this a bundt cake and create a chocolate glaze to go on top. Walnuts were listed in the recipe, but not added to the batter. My guess is they were sprinkled on top of the cake, either before it was baked, or afterwards on melted chocolate. Since Dad likes nuts in his cookies, I put them in the batter.

The glaze will seem very sweet by itself, but it works on top of the cake. To change things up a bit, replace the boiling water with hot coffee. You won’t really taste the coffee, but it will enhance the chocolate flavor.

Everyone enjoyed the finished cake. It’s rich and dense, so small slices are best. (Serious chocoholics can always have seconds!)  

 

 

 

 

Dad, my nephew, Nick, and The Picky Eater waiting for Dad to blow out his candles. I love this photo, even though it is slightly blurred.

 

 

 

 

 

 

 

 

Dad with his cake in the farmhouse kitchen. Happy Birthday, Dad! Glad you liked the cake.

 

 

 

 

 

 

 

 

Chocolate Chip Bundt Cake with Bittersweet Chocolate Glaze

For cake:

1 3/4 cup boiling water
1 cup uncooked old-fashioned oatmeal (not quick or instant)
3/4 cup packed light brown sugar
1 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 large eggs
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa powder
1 cup chocolate chips
3/4 cup chopped walnuts (optional)

For glaze:

2 ounces bittersweet chocolate, chopped into pieces
3 tablespoons unsalted butter
1 1/2 cups powdered sugar, sifted
3 to 4 tablespoons boiling water (or hot coffee)
1 teaspoon vanilla

To make the cake, preheat the oven to 350 degrees F. Coat a bundt pan with non-stick cooking spray and set aside.

Place the oatmeal and boiling water into the bowl of a stand mixer. Allow to stand for 10 minutes. In another bowl, whisk together the flour, baking soda, salt and cocoa powder. Set aside.

Once the oatmeal has absorbed almost all of the water, add the sugars and butter. Mix until the butter is melted and combined. Mix in the eggs one at a time until well combined. Slowly add in the flour mixture and stir until just combined. Remove the bowl from the mixer and hand-stir in the chocolate chips and walnuts (if using).

Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes, or until a cake tester comes out with just a few crumbs on it. Allow the pan to cool for 5 minutes, and then turn the cake onto a rack to cool completely.

For the glaze, place the chopped chocolate and butter into a microwave-safe bowl. Zap on high in the microwave in 30-second increments, stirring after each, until the chocolate and butter are just completely melted and combined. (Mine took 1 minute total.) Add the sifted powder sugar and enough boiling water to get a pourable consistency. Whisk in the vanilla.

Spoon the glaze over the top of the completely-cooled cake, allowing it to flow down the sides. Use as much or as little as you like—I didn’t use all of it. The remainder would taste great on ice cream! Allow the glaze to set for a few minutes to harden a bit. Ready to serve!  

Old-fashioned Butterscotch Pudding

I’ve wanted to make this recipe for a few months, but other recipes (and a busy life) got in the way. Finally I spent some time in the kitchen to create this dessert from long ago.

I grew up enjoying butterscotch pudding, but I have to confess it was the box-mix kind. In fact, I’m not sure I ever tasted the homemade version until now, but Mom said Mamaw made homemade all of the time, so chances are I’ve had it in the past. Also, Grandma (Dad’s mom) made butterscotch pie for my mom whenever she knew we were coming for a visit. It’s one of Mom’s favorite desserts.

You don’t hear a lot about butterscotch anymore. It’s that old fashioned. And when you do, it is often a negative reaction, like the one I got from The Picky Eater. Needless to say, he wasn’t one of my taste testers this recipe.

If you’ve never been a fan of butterscotch pudding, I want to encourage you to try the homemade version. It makes all of the difference! If you’ve never tried it before, give it a go, especially if you like caramel and toffee, which are similar to butterscotch.

As I was researching butterscotch pudding recipes (there’s a great Washington Post article on the history here), I came across recipes made with a variety of methods. Some have you melt butter and brown sugar together first. Others add egg yolks. A few do both.

I liked this recipe from Epicurious. It was simple and took very little time to make. One important thing to remember is to use dark brown sugar, not the light brown kind. It makes a difference in the flavor, though the pudding with the light brown sugar did have a nice caramel flavor. But it wasn’t butterscotch.

 

 

 

 

I also came across recipes that included liquor, mostly scotch, whiskey, or rum. I had some brandy on hand and the finished product tasted lovely. So if you want a grown-up version, just add a little kick to your pudding at the end.

This recipe tastes great. The butterscotch flavor is mild, so it may be a good start for someone who isn’t a fan of the flavor or never tried it before. It is also very easy to make…great for beginning cooks or ones short on time.

Old Fashioned Butterscotch Pudding

Adapted from an Epicurious.com recipe
Make 4 servings

1/2 cup packed dark brown sugar

2 tablespoons and 2 teaspoons cornstarch
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup cream
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla
2 teaspoons liquor (scotch, whiskey, run, brandy), optional

In a heavy-bottomed, medium saucepan, add the dark brown sugar, cornstarch and salt, and whisk together until well blended. Whisk in the milk and cream. Over medium heat, bring the mixture to a boil, whisking often. Once the boiling point is reached, allow to boil for 1 minute while constantly whisking. Remove the pan from the heat and whisk in the butter, vanilla, and liquor (if using.) Pour into 4 serving dishes and cover with plastic wrap on the surface of the pudding to prevent a skin from forming. Refrigerate until cold, about 2 hours.

Build-Your-Own Grilled Cheese

 

I’m sorry I haven’t posted a lot this month. My day jobs as a freelance journalist and part-time preschool teacher have kept me busy! I’ve worked on articles about the local Habitat for Humanity ReStore (great place!), a chocolate and art auction in Baldwin City, and the local Designer Show House.

As you can see, not all of my stories are about food. It seems to come in waves: One month it’s all about food, and the next it’s about home improvement and other topics.

Add to my schedule a few days of fighting the nasty cold virus that my preschoolers are passing around. Before I knew it, January was done!

Yesterday I was at Kansas City’s Union Station to tour the Science of Rock and Roll exhibit for an upcoming article. (It was a fun experience. If you’re in the area, go see it!) While there, The Picky Eater and I had lunch at Harvey’s at Union Station, a great restaurant located in the Grand Hall. Back in the early days of the Station, there was a Fred Harvey lunch counter where travelers could get a tasty meal. Harvey became famous for his food service along the rail lines around the West, with restaurants staffed by the Harvey Girls. Today’s modern version of the restaurant offers a relaxed yet refined dinning experience.

One of the Harvey’s menu selections was a build-your-own grilled cheese sandwich. Diners can choose from a variety of breads, cheeses, toppings, and meats to create a sandwich to fit their personal tastes. I chose smoked gouda and herb chevre on sourdough bread with spinach, roasted peppers, and caramelized onions. The result was a gooey, delicious lunch combination. (I wish I’d taken a photo, but I was hungry! Sorry.)

 

Build-your-own grilled cheese sandwiches are a great idea for a family supper, young-people’s sleep over, or a casual grown-up gathering. Everyone can pick what they like, and the sandwiches can be toasted quickly on the stove, electric skillet or griddle, or in a panini press.

The setting can be as casual or elegant as you wish.  Kids can pick from American, cheddar, or jack cheese, while grown ups may choose feta, pepper jack, swiss, or bleu cheese.

I wrote about my ultimate grilled cheese sandwich last summer. It’s topped with provolone, sharp cheddar, and feta cheese with baby spinach leaves and pesto.

Harvey’s suggests picking two types from a cheese selection of brie, smoked gouda or cheddar, Swiss, cheddar, American, herb chevre, pepper jack, queso fresco, and bleu cheese.  Then diners can select up to three toppings, including avocado, caramelized onion, oven dried tomato, Granny Smith apples, roasted garlic, candied jalapeno, mushroom, spinach, and roasted pepper. For their meat toppings, which cost a bit extra, the selection includes ham, turkey, bacon, prime rib, and Italian sausage.

As you can see, the possibilities are endless (don’t forget the breads!) and only limited by your imagination and budget.  

What would you put on your grilled cheese sandwich?

 

 

Brownie Cookies in the Friday Cookie Jar

 

 

I have a confession to make. Until recently, I had never visited the Smitten Kitchen blog.  (Is there a support group for cooks like me, or am I the only one?) I had often heard about it, but I’d never clicked to see what was causing all of the buzz.

 

 

 

Thank goodness the folks at Alfred A. Knopf sent me a copy of The Smitten Kitchen Cookbook! I was hooked after reading author Deb Perelman’s introduction about her drive to cook in spite of her tiny New York City kitchen. (I had a small one just like it when I lived in New Hampshire.) Plus, I loved how she closed the intro by writing, “Here, I hope that even if you weren’t planning to cook tonight, at least one single thing in theses pages looks so tempting that not cooking is no longer an option.”

 

 

The cookbook is full of recipes I can’t wait to try, but the one that sent me to the kitchen was her Brownie Roll-Out Cookies. These rich, chocolaty cookies (thanks to Dutch-process cocoa) will tame any chocoholic’s craving and would be great for Valentine’s Day. They are firm around the edges and soft in the middle. Dunked in a glass of cold milk, they are pretty much perfect!

Now I’m a follower of Perelman’s blog. Here is her version of the recipe, and below is mine.  

Brownie Cookies

Adapted from The Smitten Kitchen Cookbook by Deb Perelman

3 cups all-purpose flour

2/3 cup Dutch-process cocoa
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

Place the flour, cocoa, salt and baking powder into a large bowl and whisk together. Set aside.

In the bowl of a mixer, blend together the butter and sugar. Add the eggs, one at a time, making sure to scrape down the sides of the mixing bowl. Add the vanilla and mix, and then add the dry ingredients, a little bit at a time, until mixed. Cover with plastic and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees. Line your baking sheets with parchment paper and set aside.

On a floured surface, roll out the chilled dough until it is 1/4-inch thick. Cut out your favorite shapes. Brush off any excess flour and place the cut-out cookies onto the baking sheets. Bake for 11 minutes, or until the edges are firm and the middle is slightly puffy. Place the cookies onto a rack to cool. Store in an air-tight container.

 

 

Refrigerator Strawberry Cheesecake for Retro #SundaySupper

It is retro day for the #SundaySupper group.

I remember the first time I had strawberry cheesecake. I think I was 13 years old. Mom took my sister and I out for a day of shopping for our birthdays. (Sis’s is the day before mine.) We stopped in a restaurant and had a slice of strawberry cheesecake. Heaven!

I also remember the boxed no-bake Jello cheesecakes we would make at home. I liked those, too. But as I got older, I became a bit of a cheesecake snob, believing the only true and delicious cheesecake had to be baked.

Recently I promised a friend I would make him anything he wanted for his birthday. He chose strawberry cheesecake. His birthday was during the holiday season, and as it approached, I realized I would not have the time to do a traditional baked cheesecake. As I began to contemplate calling a bakery, the image of Nigella Lawson making an easy refrigerator version popped into my mind. Sure enough, her Nigella Express had the perfect solution.

Unfortunately, as you can see, my photos of this yummy cheesecake didn’t turn out as nicely as I wanted. Here is what it looks like from Nigella’s website. Her recipe is even easier since she uses a black cherry jam for the topping. (Something I’m going to try one day!) Her original recipe also uses digestive biscuits for the crust, which I’d also like to try. The recipe in the U.S. version of Nigella Express, which I used, calls for graham cracker crumbs instead.

Our friend loved his birthday cheesecake. Even The Picky Eater liked it, and he’s not a cheesecake fan!

This cheesecake will now be my go-to dessert when I need something special but I’m short on time.

Refrigerator Strawberry Cheesecake

Adapted from Nigella Express by Nigella Lawson

Cheesecake

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick unsalted butter, melted
10 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream

Topping

1 pound frozen strawberries
1 cup sugar
3 tablespoons corn starch
Pinch of salt
1/8 cup water

For the cheesecake, mix together the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture into the bottom of an 8-inch springform pan. Be sure to press some of the mixture 1/4-inch up the side to make an edge.

In a large bowl, beat together the cream cheese, sugar, vanilla and lemon juice until smooth.

In another large bowl, whip the cream until just it just begins to thicken. With a whisk, fold the whipped cream into the cream cheese mixture. Spoon the mixture on top of the crust and smooth out the top. Refrigerate for three hours or overnight.

To serve, un-mold the cheesecake and spoon the strawberry topping on top.

For topping, place all of the ingredients in a saucepan. Bring to a boil and bowl for one minute. Set aside to cool to room temperature. Spread on cheesecake just before serving, or place in a serving dish for guests to spoon on their individual slices.

Check out the other retro creations from my fellow #SundaySupper bloggers, and please join on us on Twitter throughout the day during #SundaySupper. This evening we will meet at 7 pm EST for our #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your retro recipe on our #SundaySupper Pinterest board to share them with all of our followers, too.

Sunday Supper Retro Appetizers:

• Irish Cheddar-Whiskey Fondue by girlichef
• She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

• Coca-Cola Salad by Magnolia Days
• Salmon Salad | Retro Tuna Salad by Family Foodie
• Ambrosia Salad by Simply Gourmet
• Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
• Carrot & Raisin Salad by The Roxx Box
• Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

• Italian Style Bread by The Meltaways
• Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
• Grown-Up Tuna Melts by Home Cooking Memories
• English Muffin Pizzas by Comfy Cuisine
• Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
• Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
• Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

• Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
• Tuna Noodle Casserole by Country Girl in the Village
• Nana’s Marinated Beef Roast by Supper for a Steal
• Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
• Chicken Maryland by Vintage Kitchen Notes
• Mushroom Stroganoff by Small Wallet Big Appetite
• Dairyfree Toast Hawaii by Galactosemia in PDX
• Porcupine Meatballs by Hezzi-D’s Books and Cooks
• Chicken Kiev by The Urban Mrs.
• Salmon Quiche with Preserved Lemon by Shockingly Delicious
• Steak Diane by Crispy Bits & Burnt Ends
• Fried Chicken only in the Oven by In the Kitchen with Audrey
• Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
• Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
• Kicked Up Meatloaf by Curious Cuisiniere
• Shrimp Scampi (a lighter version) by Kudos Kitchen
• Old-Fashioned Pork Chops by My Trials in the Kitchen
• Jägerschnitzel by Sustainable Dad
• Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
• Inspired by Tuna Noodle Casserole by Cookistry
• Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
• Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
• Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
• Spaghetti with Currywurst Sauce by Masala Herb
• Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

• Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
• Classic Corn Casserole by The Foodie Army Wife
• Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
• Classic Green Bean Casserole Redux by The Wimpy Vegetarian
• Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

• Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
• Old School Boozy Rum Cake by Webicurean
• Individual Baked Alaskas by That Skinny Chick Can Bake
• Rainbow Jello by Cravings of a Lunatic
• Pineapple Upside Down Cake by Noshing with the Nolands
• Pineapple Bars by Peanut Butter and Peppers
• Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
• Refrigerator Strawberry Cheesecake by There and Back Again
• Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
• Boston Cream Pie by Gotta Get Baked
• Coca-Cola Cupcakes by Daily Dish Recipes
• Jello Poke Cake by Flour On My Face
• Devil’s Food Cake by Maroc Mama
• Bread Pudding with Pecans by Basic and Delicious
• Victoria Sponge Cake by The Lovely Pantry
• A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
• Post War Apple Pudding by My Cute Bride
• Layered Mini Chocolate Banana Cakes by Big Bears Wife
• Raspberry Jam Cakes by Pippis in the Kitchen Again
• Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

 

Cranberry-Orange Cinnamon Rolls

On the list of my favorite comfort foods, cinnamon rolls have to be near the top. Perhaps the reason goes back to my childhood, when it was a treat to discover Mom had popped open a can of Pillsbury rolls for breakfast. The aroma of cinnamon brought an immediate since of home and love to the morning and made the meal a special event. I even loved the orange variety!

 

 

So imagine my excitement when I discovered cookbook author Judith Fertig had written a book titled I Love Cinnamon Rolls!  Its pages are filled with every kind of roll you can think of, and some you probably never considered. I interviewed her for a Topeka Capital-Journal food article and she offered some great tips about making cinnamon rolls, plus the reason why she felt compelled to write the book in the first place. (You can read the article here.)

 

By the way, if anyone knows the reason why schools and organizations in Kansas always serve cinnamon rolls with chili in lunchrooms and for fund-raising chili feeds, please let me know…I’m curious about that kind of stuff.

 

Of course, I had to try one of the recipes for myself. Since it was holiday time, I picked the one for cranberry-orange cinnamon rolls. I took one batch to a brunch and another home to my family in Missouri.

 

The rolls were a hit! First of all, Fertig’s No-Knead Cinnamon Roll Dough is the easiest one I’ve ever worked with when making cinnamon rolls. (And regular readers know I’ve struggled with making cinnamon rolls in the past!)

 

There is only one change I made to her original recipe: For the first batch I followed Fertig’s directions, and while they rolls tasted great, many people (including me) found the flavor of the cranberry filling to be too strong. In the second batch, I used less of the filling and the flavor was great, with a nice balance between the cranberry and orange. If you’re a real fan of cranberries, then by all means use the entire amount in the recipe. Otherwise, do like I did and use about half the amount, saving the rest because it also makes a wonderful cranberry sauce!

 

Cranberry-Orange Cinnamon Rolls

Adapted from I Love Cinnamon Rolls! by Judith Fertig

Makes 16 medium rolls

 

For dough:

1 recipe No-Knead Cinnamon Roll Dough (see below)

 

For pan sauce:

4 tablespoons unsalted butter, softened

 

For filling:

2 12-ounce bags cranberries

1/2 cup orange juice

4 teaspoons cinnamon

1 cup granulated sugar

4 tablespoons unsalted butter, softened

 

For glaze:

1 12 cups confectioners’ sugar

1 teaspoon freshly grated orange zest

1/4 cup orange juice

 

Make the no-knead dough recipe below. While the dough rises, continue on with the rest of the recipe.

 

For the pan sauce, spread the butter in the bottom or two 9-inch baking pans. Set aside.

 

For the filling, place all of the ingredients except the softened unsalted butter into a large pot over medium-high heat. Bring to a boil and cook until the cranberries soften, stirring occasionally, about 7 minutes. Set aside and allow to cool to room temperature.

 

Once the dough is ready, place it onto a floured surface. Dust lightly to prevent sticking. Cut the dough in half. Roll each half into a 10 by 16-inch rectangle, making sure not to over-work the dough. Spread each rectangle with half the softened butter for the filling, and then spread on the cranberry filling to taste. (Save any leftover filling to use as cranberry sauce!) Starting with the long side, roll up each rectangle of dough into two 16-inch long logs. Cut each log into 8 slices, and place each slice, cut-side up, into the baking dishes. Cover with towels and allow the rolls to rise at room temperature for 45 minutes.

 

Preheat the oven to 350 degrees. Bake the rolls for 20 to 22 minutes or until they are golden brown. Remove from the oven and allow to cool.

 

For the glaze, whisk together all of the ingredients until smooth. Drizzle the glaze over the rolls.

 

No-Knead Cinnamon Roll Dough

 

1/2 cup buttermilk

3/4 cup whole milk

4 tablespoons unsalted butter

1/2 cup granulated sugar

1 teaspoon salt

2 large eggs

3 1/4 cups all-purpose flour

1 tablespoon instant or bread machine yeast

 

Combine the buttermilk, milk, butter, sugar and salt in a large measuring cup. Microwave on high until warm, about 1 1/2 minutes. Whisk in the eggs.

 

In a large bowl, mix together the flour and yeast. Add the liquid ingredients and stir to combine. Then beat the mixture for 40 strokes, making sure to scrape the bottom and sides of the bowl, until it forms a sticky, lumpy mass.

 

Cover the bowl with plastic wrap and let the mixture rise in a warm place for about 2 hours, until the dough has risen to almost 2 inches below the edge of the bowl and has a spongy appearance.

 

Now it’s ready for the recipe.

Jasper’s Tuscan Beef Stew

On December 29th I celebrated a “milestone” birthday. I turned 50. Luckily therapy wasn’t required for me to be able to admit my age. Getting older has never really bothered me since each new decade has proven to be better than the previous one. Still, I find the fact that I’ve lived for 50 years to be a bit mind boggling!

My wonderful, amazing husband, Michael, (also known as The Picky Eater) planned a birthday to remember. He set up a spa afternoon for me at the Argosy Casino Hotel and Spa. I got the works—manicure, pedicure, facial and massage. It was heaven! (As you can see from the photo, the hotel lobby is beautiful.)

For my birthday dinner, Michael took me to Jasper’s, an Italian restaurant that is a Kansas City institution. The kitchen is currently managed by Chef Jasper J. Mirabile, Jr., the son of the founder. I grew up hearing about this place, and I even received the Jasper’s Kitchen Cookbook by Chef Jasper from Andrews McMeel Publishing in 2009 while I was still living in New Hampshire. However I never had the chance to eat at the restaurant. When I moved back to the Midwest, a meal at Jasper’s was on the top of my foodie bucket list.

Jasper's is very “old-school” with white table cloths, silver cutlery, and knowledgeable servers ready to assist you. (They even place your napkin in your lap!) Our server, Chris, took good care of us first-timers.

The meal was wonderful! We started with the table-side mozzarella, where the chef (that evening we were told it was Chef Jasper, III) makes fresh mozzarella at your table and then creates a wonderful salad with it for the appetizer.

For my entree, I had a pork shank osso buco that was simply amazing. The meat just melted off the bone and the sauce was rich and flavorful. Michael had spaghetti with meat sauce and meatballs, which he loved.

Finally, our server brought me a piece of strawberry Borghese cake for my birthday. It was simply divine—a strawberry cake soaked in strawberry liqueur with layers of Chantilly custard.

The meal was so good I pulled out my Jasper’s cookbook when I got home. Thanks to the cold weather, I was immediately drawn to the recipe for Tuscan Beef Stew.

The recipe was originally written to be made in a slow cooker, which makes it an easy weeknight meal. However, I got a new Lodge enameled cast iron Dutch oven for Christmas, so I wanted to try it out with the stew. Also, the recipe calls for Italian red wine and beef bouillon granules, which I didn’t have on hand. (Plus, The Picky Eater isn’t a big fan of wine-based sauces.) So I used low-sodium beef broth instead.

We loved this recipe! The Picky Eater ate two bowls full, and then leftovers a couple of days later!

This stew just made the top of my “make often” list this winter!

Tuscan Beef Stew

Adapted from Jasper’s Kitchen Cookbook: Italian Recipes and Memories from Kansas City’s Legendary Restaurant by Jasper J. Mirabile, Jr.

1 1/2 pounds stewing beef, cut into 1-inch cubes

2 cups low sodium beef broth (or Italian red wine and 1 1/2 teaspoons beef bouillon granules)
4 medium potatoes, peeled and cubed
3 carrots, sliced
2 medium yellow onions, cubed
1 stalk celery, sliced
1 28-ounce can whole San Marzano tomatoes
1 clove garlic, crushed
2 tablespoons fresh rosemary leaves
1/2 teaspoon cornstarch
1/4 cup cold water

Place all of the ingredients except the cornstarch and water into a 6-quart Dutch oven. Bring to a boil, and then turn to low. Cover and allow the stew to simmer for 2 to 3 hours, or until the beef is tender. Mix the cornstarch and cold water together and add it to the stew. Turn the heat up and bring the stew to a boil to allow the cornstarch mixture to thicken the sauce.

For a slow cooker, place all of the ingredients except the cornstarch and water into a slow cooker. Cook on low heat for 8 to 10 hours, or until the meat is tender. At the end, turn the slow cooker to high. Mix together the cornstarch and cold water and add to the slow cooker. Stir until the sauce thickens.