Asparagus Mushroom Pasta w/Pecorino

I just keep modifying this recipe with the hopes of perfection, but to be honest since it includes two of my favorite vegetables, asparagus and mushrooms, along with some melty cheese and some salty cheese, it starts out pretty far ahead of the game.

D&D_1340_iPhoneThis is also great left over for lunch, but you must heat it very slowly in the microwave and stir very often or heat up the oven feature on the toasted oven and put it in there to reheat. Otherwise, the sauce breaks – it still tastes good, but it is not the same.

olive oil
2 Tbs unsalted butter
3 cloves garlic, minced
2 small-ish yellow onions
1 pound cremini or button mushrooms, sliced*

8 ozs penne pasta
1 pound asparagus,  trimmed and cut into bite-sized pieces
8 ozs mascarpone
Parmesan, for serving
Lemons

Heat a pot of boiling water, and salt well. Add asparagus and cook until bright green and crisp tender – kind of the al dente of asparagus. Remove asparagus from water and set aside. Once the asparagus is finished, add the pasta and cook until al dente.

In a sauté pan, melt butter and add a little olive oil and then add garlic and cook over low heat while garlic softens and flavors the oil/butter. Add the sliced mushroom and sauté on medium until they’ve released their juices and most of that liquid evaporates.

Add the asparagus to the mushrooms. Turn the heat to low. then add the container of mascarpone cheese. Stir until it is melted and coats the vegetables. Add cooked pasta and mix together. Add the zest and juice of one lemon and then add a handful of freshly grated Pecorino cheese and stir again.D&D_2242

Serve with extra Pecorino and more lemon wedges for serving.

*Buy whole mushrooms and slice yourself. Pre-sliced mushrooms are an abomination.

When I know I am making this dish, or one similar, I usually cook the asparagus/pasta one day, typically when I’m cooking pasta for something else too. Then the bag of pasta/asparagus is ready when I’m ready for pasta. I drop in in a colander and run very hot water over it for a minute or two and let drain completely. D&D_1318

Modified several times based on a recipe by Giada de Laurentiis.

Army vs. Navy – a family tradition.

Fly Navy (like my husband did) and beat Army.  It is a difficult game to watch because you do not want any military team to lose. Navy lost last year, after 14 year of winning and that was hard, but at the same time I was glad some Army boys got to win.

This is a family tradition for us. Oh, and by the way, the spirit videos are too great, no matter which side you are on.

blue-angels-football-2-1800

This year, the Navy boys are saluting our Blue Angels – how amazing is that? Our “home town” flight crew. It is pretty amazing. Going to say it – outstanding.

We are going to the Sandbar and and meeting up with quite a few friends, but more Army people than I would like. But you know, Navy just seems to keep winning mostly (except last year) – for a very long time, Happily, I get to wear the MotH’s flight jacket this year, since it is super cold (okay, I get it, super cold, um, for us – our friends from the north would/will totally laugh, but to me, it is damn cold). The Boy will wear Steve’s leather jacket. I’d like to wear it, but it pretty much swallows me. The flight jacket is my favorite. But The Boy tried on the leather jacket tonight and he looked pretty amazing. Yep. Need pictures, indeed.

I do love a good family tradition – one that we have been doing for, lord I cannot remember how many years now. But the next post is about the FSU 1998 season that started out at the Army/Navy game and ended up with a drunk mess and a national championship in Tempe – oh, that is a post for another (long) night. Fun, but more work than I would care to think about.

Sour Cream Chocolate Chip Muffins

I love a recipe where I pretty much have everything on hand and this is one of those kind of recipes. My chip stash (various forms of chocolate, butterscotch, peanut butter, white chocolate chips and probably some random crunch chips and toffee bits too) in the fridge and the freezer is, in my mind anyway, legendary. And then the chocolate bars too. I can not help myself, I buy when things are on sale and store them in the fridge or freezer. The same way I do when butter is on sale. It is just a thing.D&D_2386

I did chocolate inventory recently and if I had to divulge it in public, I think it might be slightly embarrassing.

This is a one bowl, easy-peasy no-brainer kind of dessert.

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes, turning half way through and then check with a toothpick to make sure it comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Source: Taste of Home

1 December 2017 – made them after our work Christmas party. It was just that easy.

D&D_2390That said, I think this is a recipe that you could make many variations with the basic batter. So, next time no chocolate chips, but maybe some blueberries and lemon zest. Or just some lemon juice/zest and a lemon glaze. Or cinnamon, walnuts, and raisins with a cream cheese frosting. Just keep in mind that the batter, without the additions, is pretty simple and not too sweet. To my mind that makes it a pretty blank canvas to work with and I plan to work through my ideas as this holiday season fades into the icky part of winter. Baking always makes winter feel a little bit better. With the days so short, you need to have something to look forward to.

Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

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Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




Sausage Balls – Cook’s Country

It just would not be Christmas morning without the ubiquitous sausage balls. I love these and eat them from Christmas through January. And then I’m done. I feel like if I made them any other time of year they just would not be special. That may be stupid, but it is how I feel.

My mom made the bisquick version and I did the same for a long time. But honestly, that was the only time I used bisquick and I would end up throwing it out at a certain point between the holidays. Seemed wasteful so when I came upon this Cook’s Country recipe, I knew I had what I needed. This is no more complicated than the bisquick version either. Dead simple.

So once again, one of my favorite Christmas treats, for breakfast, of course. With grape jelly, that goes without saying. Fred always liked mustard with his, but I eat sausage balls like I eat sausage biscuits with grape jelly. I find that I am not the only person to do that and that makes me less like a strange one. I get that mustard works, but I love the sweet with the hot sausage. Then again, I also like maple syrup with hot sausage and that does not make a lot of sense, unless you are me.dd_1705

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne
2 Tbs unsalted butter, cut into 1/2 inch pieces
8 ozs hot breakfast sausage
4 ozs sharp cheddar, shredded on the large holes of a box grater
3/4 cup buttermilk

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In the food processor, pulse the flour, baking powder, salt, pepper an cayenne until combined. Add butter and pulse until mixture resembles coarse meal about 12 pulses. Add sausage and cheddar and pulse until combined, about 8 more times. Place mixture in a nice sized bowl and stir in buttermilk until just combined.

Wet your hands and roll dough into 1 1/4 inch ball (about 1 Tbs each). Space evenly on baking sheet and bake until golden brown between 20 – 22 minutes, rotating baking pan halfway through. Transfer baking sheet to a wire rack and let cool for 5 minutes. Serve warm. With grape jelly. Yum.

You can make these ahead and bake, cool, and then freeze and just reheat in the oven at 200 degree for 15 or so minutes. Just test one and see if it where you want it to be for reheating.

24 December 2014

24 December 2016 – for Christmas Day brunch/lunch

 

 

 

Sausage, Cheddar, & Scallion Biscuit Bread

I do love a breakfast bread that includes … um, sausage. I think that I just love anything that includes sausage. That is pretty much me. And you know cooking bacon or sausage will just make everyone in the house hungry. Even if think you are not hungry, you get that way with the smell of sausage. It is kind of like smelling rosemary in the garden – you don’t think you are hungry but then you smell rosemary (or basil) and everything changes.dd_1759

10 ozs breakfast sausage, hot*
1 1/2 cups sharp cheddar, grated
two diced scallions, green and most of the white
2 cups all-purpose flour
1 Tbs baking powder
1 tsp fine salt
1/4 tsp black powder
1/3 cup unsalted butter, cold and cut into small cubes
1 cup buttermilk
1/4 cup cream
1/4 cup milk**

Preheat oven to 375 degrees. Brown sausage in a skillet over medium heat until cooked through and crumble as you go along. Transfer to paper towel lined plate to drain well. Try not to eat too much.

Sift together flour, baking powder, salt, and pepper over a piece of waxed paper. Cut the butter in with a pastry cutter or your fingers until the butter is the size of peas.

Stir in buttermilk until well mixed in, the add the cream and milk. The dough will be shaggy. Fold in sausage, cheese, and scallions. Do not overmix. Transfer to loaf pan coated with baking spray,  lined with parchment, and coated again.

Bake for 40 minutes until top is brown and toothpick comes out clean.

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* I can totally find something else to do with the other 6 ozs of sausage – so just cook the pound of it. This is called breakfast for me with lots of real maple syrup – yes, the very expensive stuff – but that is the real deal. Most times that is just enough to be a great breakfast.

** or you could use 1/2 cup half and half – just depends on what you have on hand because they are the same thing really when you mix milk and cream together.

2015 – Two Years Ago – Apple Turnover

 

Bacon-Wrapped Dates

We have a relatively new Christmas Eve tradition.  Christmas Eve fondue night. It makes a lot of sense to me – an easy, quick dinner that’s best with friends. With fresh bread, apples, grapes, and cheddar fondue, I was looking for something a little savory to go with it that would bring a different flavors. This recipe has the benefit of being able to make it ahead of time and bake when your ready. dd_1702

1 16 oz package bacon, cut into thirds
1 8 oz package pitted dates
4 ozs cheese – bleu, goat, Brie – whatever sounds good, yes Brie that is what we did
1/4 cup packed brown sugar
1 1/2 tsp chili powder

Preheat oven to 350 degrees. Line rimmed baking sheet with foil and arrange wire baking rack on top. Spray lightly with cooking spray.

Stuff each date with cheese and wrap with bacon and secure with a toothpick. Place on rack, seam side down. Stir together brown sugar and chili powder and sprinkle mixture over dates.

Bake 20 – 25 minutes until bacon is crisp. Allow to rest for 15 minutes before serving. Because if you do not wait it will be very bad (serious burns).

I love any dried fruit wrapped in bacon. Or pretty much anything with bacon (See: baked beans). I was really pleased with this recipe and plan to make it again since the container of dates I bought had enough to do the recipe again.

And believe it or not, if you let the left overs sit out and get to room temperature, they are not shabby like that either. Yes, I did do that. I’m that person.

2016 – A Year Ago – Lime Sugar Cookies