It's Been A While

Hello all my fellow blog readers!!!  It's been a long while since I had a post.  This was not entirely my fault.  My life was side tracked for a bit with some family emergencies back home.  Now I am back in Oneonta, the kids are in school, and we're all back in the swing of things.

First, yes the boys are in school.  This includes our youngest, Brandon, who started kindergarten last week.  The first two days were great, then the realization of a long day set in.  We shed a lot of tears this week, but I think we are on an upswing.  Fingers crossed ;)

I am also back on track with my work out routine.  This makes me so happy.  I have more patience, I am sleeping better, and making smarter food choices.  Yay for me, and Jay, he's on this journey with me.

Oh, did I forget to mention we took a weekend trip to New York City with Jay's parents??  It was full of excitement and adventure.  The adventure part being threatening tornadoes.  It all worked out in the end, although I think his parents may need a vacation from our "vacation".  We did a lot of walking and climbing through subway terminals.

So how about a new recipe?? I mentioned about a family emergency.  My dad wasn't behaving himself and as Jay puts it, "He has a potpourri of things wrong".  The one major change he needs to do is, be on a low fat, low sodium diet.   While I was visiting them, I helped to make a few healthy dinners.

Healthy diet and my dad do not co-exist in harmony.  He is a real meat and potatoes guy, with a ton of salt added in.  So, one night we had heart healthy steaks (certified my the American Heart Association) and low fat twice baked potatoes.  The potato recipe is what I will share with you today.

recipe

4 medium to large baking potatoes
1/3 c. low fat plain yogurt
1 scallion, chopped fine
2 slices low sodium low fat bacon, cooked and crumbled
1/2 tsp. Mrs. Dash herb blend, no sodium version
1/2 tsp. pepper
1/4 c. reduced fat mozzarella cheese, shredded
2 tbsp. Parmesan cheese

Scrub and wash the potatoes.  Pat dry and prick with a fork.  Lay on a baking sheet sprayed with non-stick cooking spray.  Bake in a preheated 375 degree oven for 1 to 1 1/2 hours.  A knife inserted into the potato, should go in with ease.  Remove from the oven and allow to cool a bit, so you can safely handle the potato.

Slice the potato in half lengthwise.  With a spoon, carefully remove the potato, being careful not to tear the skin.  Set aside the skins and put the "meat" of the potato in a large bowl with all the remaining ingredients; combine.

Evenly scoop the mixture back into the skins.  Bake in the oven for 20 to 25 minutes, until golden brown.

Creamy Peanut Butter Pie

Another blogging year has passed and My Little Blogspot is changing it up again.  Say goodbye to Cookie Corner and hello to Project Pie.  This will be a journey we take together because truth be told, I am not a great pie maker.

I can do a standard apple pie, I have Tracy's strawberry pie in my arsenal, and a few cream pies.  Yup that is just about it.  Pie is the one baked good that has always eluded me.  Sounds silly right?  Actually making a really good pie is an art.  In fact, an art that our grandmother's have cornered.  Nothing really compares to grandma's pie.

The first pie to be featured is a creamy peanut butter pie.  A very good friend of our family, Mrs. Krieger, gave me this recipe about 18 years ago.  She used to make it for her late husband, almost weekly.  (She's also the source of my easy peanut butter cookies.)

This pie is so super easy.  It took about 5 minutes to prepare, and a few hours in the freezer.  All you need is a large bowl and a hand mixer.  Go ahead and give this a pie a try ;)

recipe

4 oz. cream cheese, softened
1/4 c. powder sugar
1/2 c. creamy peanut butter
1/4 c. milk
8 oz. container of whipped topping, thawed
1 graham cracker crust, store bought or home made

In a large bowl, combine cream cheese, powder sugar, and peanut butter until smooth, using a mixer.  Slowly add the milk, blend.  Next fold in the whipped topping until well blended.  Pour filling into the pie crust and place in the freezer for several hours.  Allow to thaw about 15 to 20 minutes before serving.

filling before folding in whipped topping

**If you want to get extra fancy, drizzle with chocolate syrup and whipped cream**

Classic Blueberry Muffins

Last night a vote was cast for breakfast.  On the menu was toads, snails, or blueberry muffins.  While Adam's little friend voted for toads with ice cream, blueberry muffins won.  So this morning, I whipped up a batch of classic blueberry muffins.  However, I did experiment with my new trio of vanillas.

While I was in Buffalo, I visited one of my most favorite stores, Williams-Sonoma...sigh.  I could spend hours there.  If only I had that million dollar inheritance, I could afford a lot more there too.  I did splurge on the trio of vanilla.  For years I have used the Madagascar Bourbon, and I really love the taste of it.   For today, I chose the Tahitian vanilla.  It pairs nicely with fruit items or non-baked foods, such as whipped cream. 

For the muffins, I bet you have all the ingredients in your pantry and freezer.  It is really simple, but that is why this recipe is so nice.  The blueberries and vanilla really have a chance to shine.

recipe (12 muffins)

2 c. flour

1/2 c. packed brown sugar

1 tbsp. baking powder

1/8 tsp. salt

2 eggs

6 tbsp. melted butter, cooled

1 c. milk

1 c. frozen blueberries

1 tsp. vanilla

Preheat your oven to 400 degrees.  Spray a standard muffin tin with non-stick baking spray. Set aside.

In a large bowl, combine flour, sugar, baking powder, and salt.  In a large measuring cup whisk together milk, eggs, and vanilla.  Make a well in the dry ingredients and slowly pour in milk mixture.  With a spoon or spatula, carefully mix batter until just combined.  Fold in blueberries.

Scoop batter into the muffin tin.  Fill about 3/4 full.  Bake for 18 to 20 minutes.  Allow to cool on a rack.

Chocolate Chocolate Chip Pecan Cookies (Cookie Corner)

I have be to honest, this Cookie Corner almost didn't happen.  I started out wanting to make a cookie that resembled a pecan pie.  I tried several different recipes, and none of them worked.  Most of them came out more like a candy bar (while delicious, but not a pecan pie).  So at the last minute, I tweaked a chocolate chip cookie recipe. 

The result is a cakey brownie like cookie.  I have received excellent reviews on them, so I termed the final outcome a success, despite all the issues I had.

Then I forgot to take the picture for the blog before handing out my samples.  So I have a sad little picture of three remaining cookies in my Lock & Lock container.  Please forgive me.  Oh I also included a picture of my checkerboard birthday cake from last week, just for fun :)



recipe

2 sticks of butter, softened
2 eggs
1 tsp. vanilla
3/4 c. granulated sugar
1 box chocolate pudding mix, I used sugar-free
1 tsp. baking soda
2 1/2 c. flour
1 c. mini chocolate chips
1 c. chopped pecans

Cream together, butter and sugar.  Add eggs and vanilla until well blended.  Add pudding and mix. Sift flour and baking soda, add to butter mixture slowly.  Once combined add chocolate chips and pecans, fold until well combined.

Drop cookies by teaspoons onto a lightly sprayed cookie sheet.  Bake in a preheated 375 degree oven for 12 minutes.  Allow to cool on a rack.  Store in an airtight container for several days.

Chicken Cordon Bleu Panini (with homemade focaccia)

Back into the swing of things....well sort of.  We are back from our much needed trip home, school is back in session, and our list of extra curricular activities seems to be growing.  Busy schedules require easy meals.

I really love sandwiches, especially paninis.  They are quick, satisfying, and can be extremely simple or super gourmet.  Last night I made focaccia bread knowing I would use for paninis this week, but not knowing exactly what kind.  Then in the middle of the night, I woke up thinking chicken cordon bleu!   Yes, sometimes I get my best ideas in the middle of the night. 

So today's scrumptious sandwich is derived from a middle of the night craving.  Now I am going to give a recipe for homemade fococcia, but by all means, use a store bought one if it is easier for you. 

recipe for fococcia  (adapted from food network)

2 tsp. dry yeast
1 c. warm water
2 tbsp. sugar
3 to 3 1/2 c. all purpose flour
1 tbsp. kosher salt
1/4 c. olive oil
1 tbsp. minced fresh rosemary
1/4 c. Parmesan cheese, grated

In a bowl of a stand mixer, dissolve yeast and sugar with warm water.  Allow to foam, about five minutes.  Then add the flour, and turn mixer onto low speed, fitted with a dough hook.  After about a minute, add salt and olive oil.  Allow the mixer to knead the dough for about ten minutes.   Once the dough is elastic, turn out onto the counter and knead it onto itself a couple of times.  Place in a greased bowl, turning the dough so all sides are coated, cover with a towel, and let rise about 45 minutes.

Once the dough has doubled in size, roll and stretch the dough to fit onto a standard baking sheet that is lightly sprayed.  Cover and allow to rest for 15 minutes.  Preheat your oven to 400 degrees.  With your fingers, dimple the dough (this is great for the kids to help with).  Brush the top with olive oil (about 3 tbsp.) and sprinkle with rosemary and cheese.  Bake for 18 to 20 minutes. Cool on a rack.

You can stop there, start eating, don't worry I won't judge you ;)  If you wish to make it spectacular, cut a square the size desired for a sandwich.  Slice the fococcia horizontally to give you a top and bottom for a sandwich. (Use a serrated bread knife to make your life easier.)

recipe for chicken cordon bleu panini

focaccia bread
sliced deli ham
thinly sliced chicken breast, grilled
Gruyere or Munster cheese
Dijon mustard

Simply assemble the sandwich with the above listed ingredients.  Either using a panini press (I use my George Foreman grill), or a skillet weighting the sandwich with a brick or heavy pan, toast the sandwich. Mine took about 5 to 6 minutes before all the ingredients are warm and melted.  Enjoy.

Dijon Chicken with Risotto

I haven't published a main dish recipe in quite a while.  I made Dijon chicken yesterday for my husband, put it in the fridge, and he was able to heat it up when he came home from work.

I think it's super important to have family dinners together.  However, Jay is missing from the equation on most nights because of his job.  Spring is a very busy time of year for him, and I'm lucky if I get a phone call from him before I go to bed.  So I have been trying to prepare meals that will reheat easily, and meals that I can stretch for a couple of dinners. 

Also being on a budget, using chicken thighs was a great cost saving idea.  Typically chicken thighs are lower in cost than chicken breasts.  I happened to find a great deal on organic boneless skinless at BJ's.  They were even pre-packaged into four individual pouches ready for the freezer.  I kept out one package (containing four large chicken thighs), and froze the other three packages for a later date.  Besides being cost friendly, chicken thighs are dark meat and stay a bit moister when re-heating.

I paired this with a creamy Parmesan risotto.  Now don't be afraid of cooking risotto.  It's quite simple, just takes a bit of time, about thirty minutes.  Another key to cooking risotto, is having your chicken or vegetable stock warm.  This way when you add it to the rice it doesn't bring down the cooking temperature.  The recipe I use for risotto is on the back of the rice container.  To put my own little spin on it, I added a handful of frozen peas and Parmesan cheese.  Can you say yummy?!

I urge you to give this dish a try.  It's simple, can be prepared ahead of time, budget friendly, and it's great for entertaining.  Serve along side of a green salad and your guests will be impressed.

Dijon Chicken

4 boneless skinless chicken thighs, sprinkled with salt and pepper
1 c. chicken stock
juice of one lemon
2 tsp. Dijon mustard
2 tbsp. butter
2 tbsp. flour
salt & pepper to taste

In a large skillet, drizzle in about a tablespoon of canola oil over medium heat.  Add your chicken thighs, and cook on the first side about 8 to 10 minutes.  You want to get a good sear and brown the meat well.  Flip and cook on the other side about another 4 to 6 minutes or until thighs are cooked through. 

If you are not sure if the chicken is cooked through by poking it, take a small knife and cut a slit in the middle.  No one is going to know you cut it open once you pour the sauce on.  I also think your guests would rather a have small slit in their chicken, than having under cooked meat.

Remove chicken from the skillet and allow to rest on a plate.  Add the flour and butter to the hot skillet.  Stir with a whisk and let the flour cook about a minute.  Add the chicken stock, whisking to make a pan sauce.  Add the mustard, lemon juice, and salt & pepper to taste.  Pour over your chicken.

Creamy Parmesan & Pea Risotto

1 c. uncooked arborio rice
2 tbsp. olive oil
2 tbsp. butter
1/4 c. diced onion
3 c. chicken stock, warmed
1/2 c. frozen peas
1/4 c. Parmesan cheese

In a deep skillet, saute onion with oil and butter for 3 minutes over medium heat.  Add rice and cook another 2 minutes.  Add one cup of chicken stock, stirring, until absorbed.  Repeat this process with the remaining chicken stock.  Don't rush this, you want to let the rice cook and become creamy.  Taste your rice to check if it is tender.  If it's not tender after adding all the stock, add about another 1/2 cup of stock until tender.  Remove from heat, add frozen peas, and Parmesan cheese.  Stir with a wooden spoon vigorously until super creamy.

Like I said before, this meal is super simple but takes a bit of time.  I prepared my risotto first, as it took about 30 minutes.  Also, I left the sauce off the chicken until I reheated it, so it wouldn't make my rice soggy.

The Winner Is: Cinnamon Swirl Cupcake

This was the first cupcake featured in Cupcake Spotlight, so it does feel right that it is the winner.

2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, room temperature
1 c. sugar
3 large eggs
3/4 c. whole milk
2 tsp. vanilla
2 tsp. cinnamon

Sift together flour, baking powder, salt, cinnamon; set aside.  In a large bowl cream together butter, sugar, and eggs.  Add milk and vanilla.  Slowly add the dry ingredients. 

Preheat the oven to 350 degrees.  Line a muffin pan with paper cups.  Fill each cup about 2/3 full.  Bake for 18 to 21 minutes.  Test with a toothpick, if it comes out clean, it's done.  Allow to cool.

Frosting

8 oz. cream cheese, softened
1/4 c. butter, softened
2 c. powder sugar
1 tsp.vanilla
1/4 tsp. cinnamon

Combine all the ingredients, until smooth and fluffy.

Caramel Drizzle

1/4 c. butter
1/4 c. brown sugar
2 tbsp. milk
1 c. powder sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
pinch of salt

Melt butter until light brown and add sugar. Stir until dissolved and just comes to a bubble.  Remove from heat, add milk, powder sugar, vanilla, and cinnamon.  Whisk until smooth.  Allow to cool a bit, drizzle over frosted cupcakes.

Pot O' Gold Blondies (March Cookie Corner)

Is it a cookie, a brownie, a bar?  Well it's a blondie.  I decided to post a blondie for cookie corner because it's a bar cookie, kinda.  Oh well, it's delicious, so easy to make, and a bit festive with rainbow candies.

My original plan for this month's cookie was a chocolate chip cookie with mini M&M's.  Here's what happened:

In my gorgeous Raspberry Ice Kitchen Aid mixer, that is 2 sticks of butter, sugar, 1 egg, and 1 EGG SHELL!  Not to mention I dropped the shell in the mixer while it was running, so the other half of the shell is already crunched up :)

OK, that went into the trash.  However, some accidents are happy accidents because I changed my game plan, and came up with an even easier recipe.  When I say easy, I mean super duper easy!  One bowl to mix it in, bake it for 25 minutes, and slice your way to these chewy moist bars.

Linking to these parties.

recipe (yields 16 bars)

1 stick of butter, melted

1 c. brown sugar

1 egg

1 tsp. vanilla

pinch of salt

1 c. flour

1/2 c. mini M&M's

1/4 c. milk chocolate chips

In a large bowl, blend sugar and butter until smooth.  Add the egg, vanilla, salt, and flour.  Mix until smooth.  With a large spatula or wooden spoon, fold in chips and candies.  Pour into a greased 8 x 8 pan.

So festive with all those colors

Bake in a preheated 350 degree oven for 23 to 25 minutes.  The top will be a light golden, but don't over bake these.   Who wants a crumbly blondie? 

Let cool completely, and cut into 16 squares.  These little bites are rich and decadent, and a huge hit with the kids :)

Broccoli Cheddar Soup

The first time I had broccoli cheddar soup was when I was working at an Italian restaurant. I love that Billy Joel song, don't you??? Sorry, I digressed. 

I fell in love with it immediately.  I have continued to order it repeatedly at restaurants over the last 20 years.  However, the one thing I don't love about it, is the fat grams and calories.  So I have made my version, a bit healthier.  I say only a bit, because I still use regular cheddar.  I don't like the taste or texture of reduced fat or fat free cheese.

I have substituted the cream for skim milk, and the whole milk for chicken stock. Yes you heard me right, the original recipe called for both cream and whole milk.  Honestly, once it is blended, it still has the velvety texture of a cream soup.  This recipe is also a great cream of broccoli soup, just don't add the cheese.

Serve the soup with nice crusty bread and a salad for a great dinner.  It's also a great soup to entertain with.  If you want to make it vegetarian just use vegetable stock instead of chicken stock :)

recipe  (about 4 servings)

2 c. chicken stock
1 c. skim milk
2 heads of broccoli, cut into florets
4 tbsp. butter
3 tbsp. flour
1/2 of a medium onion, diced
1 1/2 c. cheddar cheese
salt & pepper to taste

In a 3 quart stock pot, melt butter and cook onion until soft.  Add the flour and a healthy pinch of salt, and a dash of pepper.  Cook for about a minute. 

Add chicken stock, milk, and broccoli.

Simmer on low for about 20 minutes, or until broccoli is tender.  Transfer to a blender, with the center of the lid removed (but cover the hole with a towel to avoid spatter), blend until desired consistency.  I blended mine until completely smooth.



Return the soup to the pot and add cheese, stir until melted. The soup should be hot enough to melt the cheese, but if it is not turn the heat on low for a few minutes.  Adjust the salt and pepper to taste.

Like I said before, if you don't add the cheese, you have a great cream of broccoli soup.  Also my soup is green, because I blended the "H-E- double hockey sticks" out of it.  You can also blend on the stove top with an immersion blender.



Cookie Corner: Chocolate Chip Cloud Cookies

It's February 1st, which means an updated version of Cookie Corner.  I thought about doing a heart shaped cookie, or something that screamed Valentine's.  Then I started thinking about what cookies my kids "LOVE".  One particular cookie came to mind immediately.  The boys refer to them as cloud cookies or chocolate chip kiss cookies.  Simply they are a meringue cookie with mini chocolate chips.

When these cookies bake, they are so light and almost melt in your mouth as you eat them.  The only warning I am giving is, they are highly addicting.  I have to hide them from myself or I will eat the whole batch.

recipe

2 egg whites
1/2 c. granulated sugar
1/8 tsp. cream of tartar
pinch of salt
1 tsp. vanilla
1/2 c. mini chocolate chips

In a large, very clean mixing bowl, beat egg whites until foamy.  Then add cream of tartar and salt.  Beat until soft peaks start to form, and slowly add sugar.   Beat the eggs until you get stiff peaks.  You should be able to turn the beater upside and the peak will hold.

Then add in vanilla, and fold in chocolate chips.

Next Preheat your oven to 325 degrees.  On a lightly greased cookie sheet, drop the cookies by scant teaspoons, about an inch apart.

Don't make the cookies too big, or they will never dry out in the oven, and become gooey.  Bake for 30 to 35 minutes.  Shut the oven off and allow them to cool in the oven for an hour.  Then pull the sheet out and finish cooling. 

The meringue will "dry out"  once completely cooled.  The cookies will sound hollow when tapped.

Store in an airtight container for a couple of days, if they last that long :)

BBQ Pulled Pork

Yesterday I was able to watch a new episode of Pioneer Woman on Food Network.  I was so happy. I really enjoy watching her, she's so down to Earth.  Well by coincidence she was making pulled pork.  I laughed and thought great minds think alike. 

I will try her recipe, but for now here is how I did mine. 

I used a pork tenderloin (actually two of them, about 1 lb each).  I simply put it in the slow cooker, with a dusting of salt and pepper.  I cooked it on high for 4 hours. 

Then I removed the pork and let it rest for about 15 minutes on the cutting board.  Now, you want to begin to shred or "pull"  the meat when it is still warm.  Letting it rest for a few minutes allows it cool down a bit to handle.  With two forks, begin the pull the meat in opposite directions, it will start to shred.

Shred all the meat and put into a large bowl.

Add your favorite BBQ sauce and stir until coated.

Serve on a crusty roll or hot dog bun.

Here's the BBQ sauce recipe I used.  I got it from my friend Amy years ago.  I believe it's the BBQ sauce from the copy cat recipe for Roadhouse Ribs.  I like it for all kinds of BBQ.  (I omitted the whiskey, simply because I didn't have any.)

recipe

2 tbsp. oil

small onion, diced (I used 2 tbsp. minced dried onion)

1 1/2 c. water

6 oz. tomato paste

1/2 c. apple cider vinegar

1/2 c. brown sugar

2 tbsp. honey

1 tbsp. Worcestershire sauce

1 3/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. garlic powder

1/8 tsp. paprika

1 tsp. whiskey

In a saucepan brown onion in oil.  Add remaining ingredients.  Bring to a boil and reduce to a simmer for 1 hour.



Perfect Pork Tenderloin

My house smells so good right now.  I just finished cooking roasted pork tenderloin, and now I am making BBQ sauce for pulled pork.  So why all the pork???

Well, I was having a dinner party tonight, unfortunately sickness has wreaked havoc.  So the dinner party has been rescheduled, but it leaves me with some pork to cook.  I decided to cook the original pork tenderloin for dinner for Jay and myself.  However, even Jay and I can't eat all the pork I had planned.  So for the other tenderloin, I am making pulled pork.  This way we can enjoy two different meals, and it won't feel redundant. 

Today's recipe is for the roasted tenderloin. (I will post the BBQ pulled pork tomorrow.)  Cooking pork tenderloin is super simple and relatively healthy.  The ones I have purchased are actually certified by the American Heart Association for low in fat.  The meat is plain, meaning not soaked in a marinade.  I have cooked the ones pre-marinated and they are fine, but sometimes I find them a bit salty.  By doing my own marinade, I can control the sodium and quality of ingredients.

As I said, it is really simple, but needs just a bit of prep time.  It is best to marinade the meat for 3 hours or overnight.  I chose overnight, and it really is worth it.  The meat really absorbs the flavors.  Most of the ingredients you will find right in your pantry or fridge.  The only thing I had to buy was the fresh herbs.  I have made it with dried herbs, but the fresh ones really do lend to a brighter flavor.

I also decided to cook the pork this morning, clean up the kitchen, and then I will just re-heat it for dinner tonight.  It also makes great cold pork sandwiches.  Here's how I did it:

First in a bowl mix the following ingredients.  Place the pork into a large plastic storage bag, pour the marinade over it, & mush it around. (Yes, mush is a technical cooking term.)  Refrigerate overnight, or at least 3 to 4 hours.

2 tbsp. Dijon mustard
2 tbsp. olive oil
2 tbsp. minced garlic
3/4 c. lemon juice, about 4 to 5 large lemons
2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. fresh chopped thyme leaves
1 tbsp. fresh chopped rosemary leaves

2 pork tenderloins, about 1 1/2 lbs each

Preheat the oven to 375 degrees.  Then in a pan that can go into the oven, add 2 tablespoons of olive oil, and heat over medium heat.  Sear the tenderloins on all sides, you will get a nice golden brown color.

Place into the oven, and cook for 20 to 25 minutes per pound.  I used a thermometer that is oven safe.  I pulled them from the oven when the thermometer reached 165 degrees.  Move to a platter and cover with foil.

Side note:  According to USDA, pork needs to be cooked to an internal temperature of 145 degrees before being removed from the heat source.  You can look at the chart here.  Personally I like my pork well done, so I cook it to 165 degrees.  You can choose at which temperature you choose to cook it to.

By allowing the meat to rest for 10 to 15 minutes, the juices will redistribute.  Then when you slice it, the pork will be moist and tender.

Homemade Bagels

A lot has happened in 2011.  I promise this won't be a mopey story about all my woes, but I have decided to make some changes.  My health hasn't been the greatest the last several years.  I watch what I eat, I exercise regularly, and still my health issues haven't gone away.  While some things did get better, I am still a work in progress. 

Also my parents have suffered from their own health concerns lately.  I am not going into detail on their exact problems, but their doctors have ordered strict changes for them both.  My dad is far more reluctant to change, but my mom has really taken "the bull by the horns".  The major change for my mom is she can no longer eat processed foods.  Her diet now consists of only fresh fruits, fresh vegetables, and lean protein that she prepares herself.  My mom has always been a label reader and has been conscience of sugars and fats, but now she also has to watch preservatives and added chemicals. 

I went home for Christmas and my mom was literally like the shrinking woman.  In the three months since she changed her diet she lost about 30 lbs.  I was happy for her, and hopefully it really helps her health.  Then I started to wonder, how can I avoid processed foods?

About a year ago, I did make a change in our house regarding dairy.  I now buy low-fat/non-fat organic dairy.  I also started making more of my own breads.  Which leads me to today's recipe for bagels.  I love a bagel for breakfast and so does my family.  I have been guilty of buying them for convenience sake, or even stopping by the coffee shop and grabbing one.  The problem with this is, most of the already prepared bagels have a huge list of preservatives.  The coffee shop bagels don't even have labels, so who knows what is in them. 

Making your own breads at home is also very economical.  I can make eight bagels at home for about $1.10 (that is 14 cents a bagel).  The ingredients are controlled to my standards, and really I love the smell of fresh bread baking.

{Side note:  Buy your yeast in a large jar or brick from the grocery or whole sale food clubs.  Store it in an airtight container in the fridge.  This is more economical than buying the small packets.}

ingredients

1 c. warm water, I use hot tap water
1 1/2 tbsp. sugar
1 1/2 tsp. salt
3 c. bread flour
2 tsp. active dry yeast

1 egg, beaten for glaze

In the insert for your bread machine, add water, sugar, salt.  Slowly add flour on top and make a small indentation.  Add the yeast.  Turn machine on for dough cycle for 1.5 lb loaf.

When the dough cycle is done, turn dough onto floured surface.  Divide into eight pieces.

Roll each piece into a ball.  Then gently pull to make a 1-inch hole. Place on a greased cookie sheet.

Cover with a towel and let rest in a warm place for 10 minutes.  Meanwhile preheat the oven to 400 degrees. 

In a large stock pot (I used a 5 quart, but 3 quart works too), add 2 quarts of water with 2 tablespoons of sugar.  Bring to a boil.

check out my new dutch oven :)

Boil the bagels in simmering water for 3 minutes, turning once.  Return to cookie sheet. Brush with beaten egg.  At this point you can top with dried onion, poppy seeds, garlic, sesame seeds.  Bake for 20 to 25 minutes or until golden brown.

Allow to cool on a rack.  Store in an airtight container for several days.

Panko Fried Haddock

This week during my grocery trip I had company.  Every once in a while Jay wants to join the adventure.  Most of the time I welcome it because he can give input about dinners. We walked by the fish counter and while Jay was shopping for cocktail sauce, I was checking out the sales.

I like to buy fish at least once a week, but it can be really expensive.  My solution is to make my fish meal around what is on sale.  Our fish counter always has one or two items at a very reasonable price.  As long as you are willing to be flexible, you can enjoy fish several times a week.  

This week's sale was haddock fillets for $3.99/lb.  I asked for two large fillets and the total cost was $5.61.  One fillet was enough for Jay and I to split, and the rest will make great fish sandwiches for lunch tomorrow.

I originally planned on just baking them in the oven with a little lemon juice, salt, and pepper.  Then Jay asked if I was going to fry them.  Suffering from a cold, I really didnt' want to, but I figured it would make good blog material.

I have been frying fish since I was 14 years old.  My first job was in a pizzeria, and every Friday we had fish fry's.  That meant every Thursday night, I would prepare all the fish.  This meant breading several hundred pieces of fish and lining them in bus pans for the next day.  I use the same technique as I did in my restaurant days, just on a smaller scale.

It is super simple and this technique can be applied to any kind of fish, chicken, or pork.  You just want to remember, dry-wet-dry.  That means, start with flour (dry), then egg wash (wet), and finally into bread crumbs (dry).  I chose to use Panko bread crumbs which makes a super crunchy crust, but regular bread crumbs work just fine.  I also chose seasonings that compliment fish like Old Bay, but if you are doing chicken a grill seasoning would work nicely.

ingredients

1 to 1 -1/2 lbs. of haddock, or any white fish
1 c. flour
2 c. Panko bread crumbs
1 egg, whisked with 1 tbsp water
Old Bay Seasoning, salt, pepper to taste
4 tbsp. canola oil

First set up your work station.  You will need a plate for flour, a bowl for the egg wash, and a plate for the bread crumbs. (If you have 3 pie pans that will work great too.)  Also set up a cooling rack with paper towels underneath it for the finished fish.  This allows the fish to drain without losing your bread crumb coating.

Next prepare your fish.  I like to take a few paper towels and dry off the fish.  I also cut large fillets into smaller portion sizes.  This makes it easier to turn the fish when cooking it.  Lightly sprinkle the fish with salt, pepper, and Old Bay.  (You can also sprinkle your flour and/or bread crumbs lightly with the same seasonings.)

In a large skillet heat oil over medium heat.  Meanwhile start breading your fish.  Dredge the fish into the flour until it coats the fish.  Shake lightly to knock off any excess flour.  Then run the fish through the egg wash, and into the bread crumbs.  Turn the fish in the bread crumbs several times until coated. 

Test your oil with a few bread crumbs, if it sizzles you are ready to go.  Gently place the fish in the skillet, but be sure not to crowd the pan.  I work in small batches, cooking only two pieces at a time.  The fish cooks about 5 to 6 minutes on the first side.  The edges will start to turn golden brown, then flip it over.  Cook on the other side for another 4 to 5 minutes.  Once the fish is cooked through, move to cooling rack to drain.  Serve with vegetables and potato.