Monkey Bread

Lately I've been hearing people talk about Monkey Bread.  How great it is, how simple it is to make, the family traditions behind it, and also some critical remarks about making it with premade dough.

I found a recipe that was rated five out of five stars and used premade biscuits.  I figured if over 200 people raved about this recipe it was worth a try.  And making it for the 9am Husky basketball playoff game was a perfect reason.  And, we were going to watch it with our friends Jenny and JP at their gorgeous Tacoma home.  Butter and sugar is a great addition to any meal, especially when there are five kids and four adults all huddled around a television.

The best part of this recipe is that I finished most of the tasks the night before (don't pour butter-sugar mixture over dough until next morning), covered it with saran wrap and stored in the fridge.  I took it out of the fridge in the morning and let sit out for about an hour to take the chill off.  Then I poured the sugar-butter mixture over the biscuits and then baked in the oven.  Because we were traveling to Tacoma to eat breakfast, I kept the Monkey Bread in the bundt pan until we arrived at the house to keep it warm. 

I will for sure make this again!  YUM!  Oh, and be warned.  You'll eat more than you plan.

Monkey Bread, courtesy of Pillsbury

1/2 c. granulated sugar

1 tsp cinnamon

2 cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2 c. chopped walnuts (I didn't use since I was serving to kids)

1/2 c. raisins (gross! I didn't use raisins in mine)

1 c. firmly packed brown sugar

3/4 c. butter, melted

Heat oven to 350°F. Lightly grease 12-cup bundt pan with shortening or cooking spray.

In large Ziplock bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.  Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
 

*Watch out for the hot sugar syrup when placing on to serving plate.

TIPS: I've learned that next time I'll probably cut each biscuit in to 6 pieces instead of 4.  They'll cook faster and more evenly.

Also, after filling the pan with half the dough, drizzle about 1/3 of the butter-sugar mixture, and then stack the rest of the dough on top and pour remaining butter-sugar mixture on top.  This way each piece has equal buttery sugary goodness.

Penne with Pancetta Tomato Sauce

With a few basics, you can create Jimmy Fallon's favorite pasta dish, originally created by Boston chef Michael Schlow.  The recipe is fairly basic, and the finished flavor is simple but very tasty. 

Penne with Pancetta Tomato Sauce, courtesy of Michael Schlow and Jimmy Fallon
8 oz penne
1/4 c. olive oil
1 small garlic clove, sliced thin
1/2 c. diced pancetta or 1/2 cup bacon, cooked but not drained
1/2 c. thin sliced onion
1 pinch chopped fresh rosemary
2 pinches kosher salt
fresh pepper, 2 grinds
1 pinch crushed red pepper (I didn't use red pepper due to the kids)
2 1/2 c. crushed tomatoes
1 tablespoon butter
1/4 c. chopped parsley
1/4 c. grated parmesan

Bring a large pot of salted water to a boil. Add Penne and cook until al dente, about 10 minutes. Drain.

While pasta is cooking, heat oil in a large saute pan. Add garlic and saute until golden. Add pancetta (or bacon) along with its juices and onions. Saute for 3-4 minutes or until onions are soft. Add rosemary, salt, black pepper and crushed red pepper and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes. Swirl butter into sauce.

Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed by the pasta.

Sprinkle the parsley and cheese, toss together and serve.

Happy St. Patrick's Day!

Today I am Irish.  I love St.Patrick's Day.  The green beer, the wearing of green, the goofiness, and eating good food.  St.Patrick's Day isn't quite the same once you have kids (compared to college, etc), but that doesn't mean you can't have fun!

I made corned beef, vegetables and cabbage in the slow cooker.  It smelled delicious!  I used a recipe I found at Food Network online.  Click here to view.  The recipe says to add the potatoes at the same time as everything else, and microwave the cabbage.  I recommend adding both the uncooked potatoes and uncooked cabbage wedges when there is about 60-90 minutes left in the slow cooker.  Otherwise, they'll be complete mush.

In the afternoon I made an Irish soda bread.  I'm usually  not a huge fan of Irish soda bread because it seems dry. This Ina Garten recipe had rave reviews so I knew I couldn't go wrong.  Ironically, my friend Jesica has made this recipe many times and loves it.  Instead of using the currants she'll occasionally use dried cranberries.  We plan to eat the leftovers with breakfast tomorrow - its that good.

I need to remind myself to keep my phone away from my cooking area.  Flour is not easy to get out of tiny cracks...

The dough is pretty sticky.

The stickiness requires a good amount of flour on your work surface when you form in to a round shape.

Don't forget to lightly carve an 'x' in to the top of the dough with a sharp knife.  I dipped my knife in flour so it wouldn't stick. 

The finished bread.  It smelled so good it was hard to wait until dinner!  Serve with butter.

After school B and I made green, shamrock shaped cookies. He loved wearing the hat he made at school - he said it helped him bake better.  And I'll admit.  We did not make these cookies from scratch.  We used a box mix, and I have to say they turned out great.  If you're feeling lazy, try Krusteaz's sugar cookie mix.  The box includes directions for rolling cookies (slightly altered with 1/4c. flour compared to their basic recipe).

Dinner time!  The soda bread was amazing and soft.

The corned beef and vegetables were some of the best we've had.  

And what really made the meal?  The horseradish sauce that is included in the corned beef recipe.  Oh my gosh.  To say I loved it is an understatement.  I'm not a fan of spice, but love the sting of horseradish.  It is very easy to make...some of the juice from the slow cooker, sour cream, and horseradish sauce/cream mixed together.  A super tangy kick of a sauce for dipping your meat and veggies, and much better than a squirt of straight horseradish on your plate. 

Happy St.Patrick's Day!  Time for another green beer!

Cook'n!

Today we lost our minds a little and decided to start smoking a pork shoulder in the early afternoon.  We plan to pull it and make pulled pork sandwiches for dinner tomorrow.  Unfortunately, due to our lack of planning, the pork was done at 1am.  Next time?  Remember to put the damn pork on the grill before the day gets underway!

Meanwhile, Blake and I made a batch of oatmeal, chocolate chip, coconut cookies.  The recipe is from my aunt's mother, Vi.  She was such a fun lady and I'll never forget her!  These bad boys are pretty darn good. The coconut has a subtle flavor so don't be scared... or you can leave out completely. 

And while the cookies were baking, I started a batch of tortilla soup.  My friend Libby posted this recipe on her blog and it looked delicious.  I'm sure glad I made it because Tony couldn't stop raving about it and the kids went crazy for it!  Plus, why would you not try a recipe that involves a slow cooker?  They're the best...save on time and fills your house with great smells all day. 

The finished product garnished with fresh cilantro, sour cream, a squeeze of lime and a sprinkling of shredded cheese.

Grandma Vi's Oatmeal Cookies, courtesy of grandma Vi
1 c. brown sugar

1 c. sugar
1 c. shortening

Mix above ingredients together and add 2 eggs and 1 tsp vanilla.

Sift together:
2 c. sifted flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder

Add dry mixture to wet. Then add:
1 c. coconut
2 c. oatmeal
1 c. cornflakes (I forgot to add, but they still tasted good!)
1 c. chocolate chips
Bake at 375 for 10-12 minutes. (I checked these cookies at 8 minutes and they were done)


Tortilla Soup, courtesy of Libby
2 frozen chicken breasts

1 - 28oz can diced tomatoes
1 - 10oz can enchilada sauce
1 medium onion, chopped
1 - 4oz can chopped green chile peppers (use mild if kids are eating)
2 cloves garlic, minced
1 - 32oz container chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 - 10oz package frozen corn
1 can black beans rinsed and drained
1 Tbsp chopped cilantro

Place everything into a slow-cooker. Stir. Cover, and cook on High setting for 5 hours. One half hour before serving remove chicken from soup and using two forks shred. Put chicken back into soup and stir. Let cook for remaining time.

Top soup with sour cream, shredded cheese, tortilla chips, avocado slices, chopped cilantro and lime wedges.

Chicken Yakisoba

This dinner was so good we already have plans to make it again next week.  The flavors are excellent and the kids loved it.  I loved it because one of the main ingredients were Ramen noodles.  You know, the buy 10 for a dollar Ramen instant noodles!

The recipe calls for 2Tbsp rice wine and 2Tbsp mirin.  I did buy the mirin but realized when I got home that I only had rice vinegar and not the rice wine.  To make up for it I added some of my rice vinegar as well as some sesame oil.  I'm addicted to the smell of sesame oil for some reason.  So yummy.  So, if you don't have one or other of these ingredients, just add a dash of this or that.  But, do include the soy sauce - without it you'd lose a main flavor of the dish.

The veggies and shredded ginger wait to go in the hot pan.

The finished product.

And because no dinner is complete without a cocktail(?), I tried to recreate an amazing drink I had in San Francisco with my girlfriends.  Its called a Bella, and contains agave nectar, gin, cucumber vodka, pineapple and basil.  I think I figured it out.  After a few drinks....

Chicken Yakisoba, courtesy of America's Test Kitchen

4 - 3oz packages instant ramen noodles, flavor packets discarded (I saved and used in plain white rice for flavoring with another meal)

2 boneless, skinless chicken breasts. Halve lengthwise and slice thin crosswise.

3 Tbsp oil

1 head bok choy, cut in to 1" pieces

2 carrots, peeled and sliced thin

2 Tbsp fresh ginger, grated

3 scallions sliced thin on bias

1/4 c. soy sauce

2 Tbsp rice wine

2 Tbsp mirin

Bring 4qts water to a boil and add noodles and pinch of salt.  Boil until tender, 2-3 minutes.  Drain and rinse under cold water. Set aside.

Heat 2 Tbsp oil in empty pot over medium high heat until just smoking.  Add chicken and cook until lightly browned and no longer pink, about 2 minutes per side.  Transfer to plate.

Add remaining oil, bok choy and carrots.  Cook till tender, about 3 minutes.  Add ginger and scallions and cook for about 30 seconds.  Stir in noodles and fry until hot, about 1 minute.  Stir in chicken and any accumulated juices, soy sauce, rice wine, and mirind cook  until sauce is thickened and coats noodles and veggies, about 1 minute.  Serve.

Easy Peasy

Some days call for a very easy and basic dinner.  Tonight I sliced some previously bbq'd chicken breasts (I usually cook four breasts for use throughout the week), and layered with lettuce, avocado, and bacon.  We couldn't resist making tater tots as a side.

I highly recommend making a bunch of chicken in advance for use that week.  You can cook it on the stovetop or on the bbq. Store in an airtight container or plastic bag.  Slice it up and add to a salad, make a wrap with some shredded lettuce, cheese and dressing of your choice (caesar or ranch...or our fave, Dorothy Lynch), make tacos, soup, sandwiches... The options are endless and really cuts down on your cooking for dinner, or lunch.

Seared Sea Scallops with Butternut Squash Puree

I saw this recipe weeks ago and my mouth started to water.  Seared sea scallops over one of my favorite foods?  Yum.  Ironically, I had almost the same dish at the chic Chez Shea in Seattle a few weeks back.  But, now I had a recipe to try in my own kitchen.  It did not disappoint, and both Tony and my mom couldn't stop raving about it either.  I can't wait to make this again!

The scallops searing in a very hot pan.  Don't over cook these puppies; about 90 seconds a side.  They're too expensive and too tasty to ruin with a fear of undercooked seafood.  I do recommend you buy sashimi grade scallops, which are more expensive, but also more tasty.

Here the sage butter is browning with the shallot, sage and lemon juice.

The finished product.  A bed of creamy squash topped with hot, seared scallops draped in warm sage butter.  Every bite was unbelievable.  I served with a side of roasted asparagus and fresh baked bread.

Seared Scallops with Butternut Squash and Sage Butter, courtesy of America's Test Kitchen

1 butternut squash, peeled, seeded, and cut in to 1" chunks

1 Tbsp half and half

4 Tbsp unsalted butter

Salt & pepper

1/8 tsp cayenne pepper (I didn't use)

1 1/2 lbs large sea scallops

2 Tbsp vegetable oil

1 shallot, minced

2 tsp minced fresh sage and 8 whole sage leaves

1 Tbsp lemon juice

Cube squash and toss with a bit of olive oil.  Place on a cookie sheet and roast until tender.  Transfer to a food processor.  Add half and half, 1 Tbsp butter, 1/2 tsp salt, cayenne and puree until smooth.  Set aside and keep warm.

Pat scallops dry and season with salt and pepper.  Heat 1 Tbsp oil in large nonstick skillet over high heat until just smoking. Add scallops and cook, without moving them, until well browned - only 90-120 seconds.  Flip scallops and cook until sides are firm and centers opaque, about 30-90 seconds.  Move scallops to a plate and loosely tent with foil. 

Heat remaining butter over medium heat and stir constantly until butter has nutty aroma, about 1 minute. Add shallot, minced sage, and sage leaves and cook until fragrant, about 1 minute. Off heat, stir in lemon juice and season with salt and pepper. 

Dollop a serving of squash on each plate and then top with scallops.  Pour the sage butter over scallops and serve immediately.