Wednesday, September 25, 2013

How to make Quiche

As I have stated before I love French things. Eggs not so much, but French things yes, recently I made a lovely Quiche and I thought you would enjoy this recipe. One, because it did not need cream, just milk, and two because you can add whatever you want to it. This is a very basic quiche recipe and anyone can make it.

What you will need:
4 eggs
3/4 c. Milk
9 inch unbaked pie shell
1 c. chopped cooked ham (or bacon)
1 c. Cheese – I used Colby you could use any
Other fillings are optional but this is what I used:
1/2 c. of Mushroom
1/2 c. of tomatoes sliced or cubed we had little cherry tomatoes so I just sliced them in half

Preheat oven to 350
So basically grab a pie plate, and put the dough in it and make it look pretty. Stir together the eggs and milk and everything else whisk and pour into unbaked shell. Bake at 350 for 45 minutes. It should look pretty much solid if there is a little give to the eggs trust me this is good, it’ll cook up. Let it stand for a few minutes and then serve. I love quiche; you can eat this now, and later. Cold, warm, hot, it is amazing no matter what.  You can even reheat this in the oven too. Very good! 

There really are four eggs

Friday, September 20, 2013

How to make Chicken Parmesan

This week I made something tasty, and I got to beat it up beforehand. I have taken to letting Peter pick recipes. Thus ensuring something “not repeated” and he will like it, or if he does not no great loss. He has picked 3 different recipes and all of them have been great. I’ll give him that one. Well he wanted Parmesan Chicken. This time he asked me to get a recipe and make it. No biggie. He likes it without pasta I like it with so this is the recipe, easy, simple, and tasty.

What you will need:

BONELESS Chicken breasts – about 4, I had 2 large ones and I split them to make 4

Breadcrumbs – seasoned

1 egg


Olive oil for pan-frying

Spaghetti sauce – 1 large jar

Mozzarella cheese

Parmesan cheese (or shakey cheese as test subject Mac calls it)

Pasta – optional

Okay, grab your chicken, place some sort of plastic wrap or wax paper over top and beat it with a mallet, can, or rolling pin until it is about 1/4 of an inch thick. Don’t over beat, spread out the poundings or else you could harm the chicken; let them rest for a moment. I do rather like this step. While doing that add some olive oil (or whatever other type of oil you wany) to a skillet, just enough to cook each side of the chicken and let it pre heat. Now in a large plate or bowl put your breadcrumbs down, I added more spices to mine, like garlic, and oregano. Now in another bowl mix the egg and milk together. Then dip your chicken in the milk, then in the bread crumbs, add to the pan to fry, fry on each side for about 4 – 5 minutes. Pre heat that oven to 350 now, and grab a casserole dish. Add some pasta sauce to the bottom, and once your chicken is done place it on top of the pasta sauce. Now pour some more pasta sauce on top, put some mozzarella on top of the chicken and pasta, just over where the chicken is, then add some parmesan if desired. Now bake for 10 minutes or until cheese is all bubbly and “melty” and ready to go and it looks done. I let mine bake for 20. Serve over pasta, as the main dish with a side of veggies, or whatever. It was quite tasty!

We had a lot of sauce left but yum!!

Friday, September 13, 2013

How to make Smoked Ribs

Let’s discuss something. My friends. They have either really good ideas, or they lead me down a dangerous cooking path. For example: Derek, always convinces me to make sweets. Especially when I am trying to lose weight. I know he does this on purpose. Sara, she’s always like let’s eat pasta! Jon always say’s ew no chocolate, let’s try this recipe, oh we’ll make up half of it. Akeem, well he’s always up for any experiment. Tristan, well, he’s up to eat anything I make, along with Tiffanie. Then we have Marissa, she’s the worst. She say’s things like “JJ I just saw the most amazing thing ever on TV we should make this” this is a problem. Because it is always a challenge, and sometimes it is amazing, not always, but when it is, it’s fantastic.  Her and Jon (her stupid husband that I love dearly) came up to go to the renaissance festival. Her and I used to live together, and because of this we know what each person likes to watch on TV when we do watch, which is not very often. However, her and I, we love the food network. Anyway, we were watching food network and we see this episode of a show where they have smoked meat that has been smoked over Apple Wood and basted with apple juice every hour until the meat was cooked. Marissa goes, “Oh my god, that sounds sooooo good” our brains kick into overdrive and we figure out how to smoke with out a smoker, in the house, and how to make this. Therefore, this is my how to on smoked meat. IN the house!
What you need:
Bag of Wood chips – apple is what we used
Meat of your choice – we did ribs
Dry rub
BBQ sauce (optional)
Apple juice
Roasting pan or a large pan with wire racks

Now this is what we did, we went to the store and bought what we needed, made my dry rub, and no I can’t tell you what was in it, make your own! (I will note that it had garlic, brown sugar, and pepper in it, but that’s all you’ll ever know!) I rubbed my rub on the ribs, generously, and placed them in the fridge overnight up to 24 hours on these bad boys. The next morning I soaked some wood chips, you need to soak them for at least 2 hours. Then, when I was ready to cook I grabbed the wood chips, placed a thin layer on the bottom of my huge pan. Added some water to the pan (this is important please don’t forget the water unless you want a smoke filled house) then we made some tin foil balls to leave the meat off of the wood chips, we want the smoke to rise and cook them without sitting in the wood. Now we put our wire racks over the foil balls, placed the meat down and put it in the oven, which we had at 215 degrees. Then every hour on the hour (okay I set the timer) I pulled them out and basted them with Apple Juice. Every.Single.Hour. At that time I also made sure there was water with the wood chips. I did this for four hours, and they were cooked. I removed them from the oven and ingested some. Dang, these were AMAZING! We loved them! Jon, Marissa, Peter (surprisingly), and I. We all loved them! They were even great the next day! The apple juice and wood gave them this great flavor! Oh man. I want to make them again…next time I will make this with Pork Butt! Mmmmm pulled pork done this way would be amazing. Please hold while I droll. Smoke, and Enjoy your own ribs, pretty sure this was not on my diet either…oh well!


Tuesday, September 3, 2013

How to make Homemade Vanilla Ice Cream

Okay let me tell you something, I love ice cream; I do not eat it often, as I am lactose intolerant. However, my great grandmother has passed down a recipe and the only person thus far to make it in our family. Now she has taught me and we make ice cream on most family holidays.  Now I will tell you this is my FAVORITE ice cream ever. Now be surprised, it is vanilla. I will wait while you pick your jaw up off the floor. My grandmother has always told stories about how her mother used to make sherbet or ice cream in different flavors like peach. We always make plain vanilla, and when I was younger, I always wanted chocolate but now, I would give anything for this recipe.  That being said I will now share with you this recipe:
What you will need:
3 c. white sugar
4 eggs – they will be raw, sorry, but I will not argue the chances of salmonella AGAIN or five if small
1/4 c. of flour (yup)
2 1/2 tablespoons of vanilla – kind of I’ll explain later
1 qt and 1 c. of heavy whipping cream (the one cup is not included in the original recipe)
1 gallon of WHOLE milk
Ice cream maker – the insides we keep in the freezer until we need it, that’s all my grandmother ever keeps in the freezer, and cookies…yeah be jealous
1 20 lb bag of ice
Big thing of salt (ice cream salt or rock salt like a huge box)
Take sugar, eggs, and flour and mix it in a mixer until it is totally mixed and when you feel the mixture it is no longer grainy – we mixed our on 3 in her kitchen aid for 5 to 8 minutes. Now, once that is mixed, lower the speed to the lowest setting, and then add cream.  Now add the vanilla my grandmother throws in 1/4 c. of vanilla, the original recipe say’s add until you smell vanilla, we are thinking next time of taking a vanilla bean and having it sit in the gallon for a day or so. I mean we use a lot of vanilla.  Now start adding milk until there is a lot in the mixing bowl. Grab your inside part of the ice cream maker and pour your mixture in, now top with the rest of the milk until you are about an inch or so from the top and stop.  Now go and place the insides in the rest of the unit. Now add some ice, and salt, lot of it. Don’t be shy.  Now we use White Mountain and it is probably 90 years old but my father says it is the best. So we have tons of turners, their job is to turn this handle. Or churn it if you will. So they do this until it is “stiff” you’ll be able to feel it. In addition; there is a hole in the side of the bucket when the water slush starts to come out, you are probably done.  Now while you are turning please add ice and salt as needed to keep it above the bucket. Once it is hard, you are ready to eat. Serve it with whatever you want. I had plain old vanilla. With three bowls, and some medicine. Totally worth it. Everyone loved it and I mean EVERYONE. Ah yum! Tune in next week for smoked ribs! Also you could halve this recipe and use a smaller ice cream maker, that churns on its own, but it wont be as yummy because we made the boys.  Mmm Vanilla Ice Cream!

She does not follow this well

'All New' like 50 years ago

See slush coming out