Fried Pickles

Summer time means rooftop party time! We had some friends over the other night and everyone brought something to the table. I made 2 batches of parmesan balls and a batch of friend pickles. Let me just warn those with small apartments...be prepared for a "fried"smell to linger for a few hours post frying. This was my first time to deep fry anything and I must say I thought it was a success. I found two different recipes and modified/combined the two. I was pleased with my results and being that these were gone in about 15 minutes...I think my guest were pleased too! 




Fried Pickles

1 large egg
3/4 cup milk
Pinch of cayenne pepper
1 cup cornstarch
1/2 cup yellow cornmeal
2 Tablespoons fresh dill, chopped
2 teaspoons paprika
2 teaspoons of garlic powder
2 teaspoons black pepper
1 teaspoon salt
36 dill pickle slices, cold
Canola oil
Ranch dressing for dipping

Beat egg, milk and a pinch of cayenne.  Place 1/2 cup cornstarch in a shallow dish.  In another dish, mix 1/2 cup each cornstarch and cornmeal with dill, paprika, salt and pepper.

Dip cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture.  Fry in 2 inches of 375^o F canola oil until golden, about 3 minutes.

Drain on paper towels and serve with ranch dressing.

Individual Lemon Mascarpone Trifles

I have a fabulous bookclub that meets once a month and this was my month to host. I decided to make shrimp and grits and individual trifles for dessert. I didn't know what to expect with my trifle but it was so delicious! The lemon and the creme de cassis were such great compliments to each other and really exceeded my expectations. The best part...this took all of 5 minutes to make.  I am already planning to make a larger version for the 4th of July!


Adapted from Giada 

1/2 cup sugar 
1 lemon, zested and juiced 
16 ounces mascarpone cheese 
1 cup of whipping cream
1 store-bought angel food cake, cut into 1/2-inch thick slices 
1/2 cup creme de cassis liqueur 
2 cups quartered strawberries 
Fresh mint leaves, chopped, for garnish (i skipped this) 



In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.

In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese, whipping cream, and the lemon zest. Using a whisk, whisk until the mixture is light and fluffy.

To build the trifle, line the bottom of a glass with a layer angel food cake. Brush the angel food cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

Pepperoni Pizza Puffs

My friend and I had been eyeing these on Noble Pig for quite some time, so for her birthday I decided to surprise her with her own birthday batch! They were so cute and yummy and would be perfect for a gathering or to take with you on a picnic. Don't forget to serve with pizza dip for dipping. 

Pepperoni Pizza Puffs

Adapted from Noble Pig

3/4 cup flour

3/4 teaspoon baking powder

3/4 cup whole milk

1 egg, lightly beaten

8 ounces mozzarella cheese, shredded

8 ounces pepperoni, cut into small cubes

1/2 cup pizza sauce

2 Tablespoons finely chopped fresh basil

Preheat oven to 375^o.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil.  Sprinkle the puffs with the remaining 1 Tablespoon basil.  Serve the puffs with the pizza sauce for dipping.

Braised Chicken Thighs with Rosemary and Potatoes

Christian and I have both had very busy weeks for the past few weeks but still want to enjoy a nice homecooked meal when possible. Enter the slow cooker. I really can't decide which I love more...the slow cooker or the food processor. They both amaze me. When we got home from work tonight the apartment smelled so good that we had to dig in immediately. If you are pressed for time and want a good meal to come home to, you should definitely try this recipe. It's a winner!

Braised Chicken Thighs with Rosemary and Potatoes

Adapted from Southern Living

8 chicken thighs (about 2 1/2 lbs)  -- i used skinless

3/4 teaspoon salt, divided

1/2 teaspoon pepper, divided

1 tablespoon of vegetable oil

1 medium onion, coarsely chopped

2 large baking potatoes (about 1 1/2 lbs), peeled and sliced ( i used about 2 1/2)

2/3 cup chicken broth

1 1/2 teaspoon dried rosemary 

4 garlic cloves, minced

Directions:

-Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; Heat oil in a large nonstick skillet over medium-high heat; add chicken, and cook for 3-4 minutes on each side or until browned

-Place onion in a 4 quart slow cooker; top with potato. Arrange chicken on top of potato

-Combine remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, broth, rosemary, and garlic in a small bowl; pour over chicken. Cover and cook on high for 1 hour; reduce to low and cook 4 hours until chicken is done and vegetables are tender. (I cooked on low for about 8-10 hours). 

Feta Pepper Dip

One of my favorite people in the world moved  to DC(my college VP)  and us Millsaps DC Alumni decided to celebrate with a small dinner party. I love dips and since I had to take public transportation to the party (that is until Christian offered to give me a ride) I decided a dip and chip would be easiest to transport.  If you love feta cheese...this dip is for you! 

Feta Pepper Dip
Courtesy of Noble Pig 
8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepporcini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips



Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced, green onions, lemon zest and black pepper.  Transfer to a serving dish and chill dip for at least one hour before serving.

Drizzle dip with extra-virgin olive oil.  Serve with a sturdy, barbecue chip.

Jalapeno Popper Dip

I'm back! Our building had a rooftop party the other weekend and everyone was asked to bring a dish. I decided to make a twist on the stuffed jalapeno peppers I made a few months ago. Let's just say it was a great idea. It was the hit of the party...well actually it was second place to Christian's guacamole.

Jalapeno Popper Dip
2 - 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chilis (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain)
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese.  Spread the dip into a greased (I used PAM spray) 2-quart casserole dish.

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese.  Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes.  The top should be browned and the dip bubbling on the edges.  Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.  Serve with buttery crackers, French baguette or chips.

Penne with Braised Short Ribs

I should really rename this blog to "Boops Scoops About Pasta." I would love to say it's by coincidence that I end up making so much pasta...but it's not. I just love it. I have never attempted to make short ribs before so I was excited to test my skills. Braising the meat took some time but the actual preparation was fairly quick. If you have the time, you should definitely try this recipe. It is delicious! The flavors were very complimentary and the short ribs were so tender I didn't even have to separate them from the bone. 

Penne with Braised Short Ribs

Adapted from Giada De Laurentiis 

• 4 pounds beef short ribs
• kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine, such as Cabernet Sauvignon
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley (I forgot to add this ingredient) 

Directions: 

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.