Beef Stroganoff

Mmm, doesn't that look fabulous? I made this for the first time last March (before I started my blog) and didn't have a photo up of it yet. So I went back, played with the recipe and posted some yummy looking photos. Definitely make this soon!

Beef Stroganoff

Pumpkin Bread (& Muffins!)

Edited 10/17/09:

I made some of these muffins for breakfast this morning and decided to change it up just a tad. I used 2 t of freshly grated nutmeg, 2 t of ginger and 3 t of cinnamon. And I added 1 c of nuts. Wow. I cannot believe how awesome the additional spice made these. I changed the recipe below to reflect these changes.

Mmm, pumpkin. This is how you really know it is fall!

I first made this bread many, many moons ago. Before babies and husbands and mortgages and real jobs. This bread is even pre-Mr. Shoe! I have always made it with fresh, shredded pumpkin, just like the recipe calls for. But this year, I didn't have the time or energy to shred my own pumpkin so I reluctantly bought 3 cans of pumpkin at the store.

So lets chat about the original recipe. Since I hadn't ever made it without fresh pumpkin, I was nervous about the amount of pumpkin to use. Do I use 3 cups? One can? One large can? So I read all 76 reviews. I ended up just using 1 can and I am glad I went that route. The pumpkin puree will make your batter VERY dense!

Something else I noted when at the grocery store was that I had the option of Pumpkin Pie mix and just regular Pumpkin Puree. I grabbed the puree and again, glad I went that route. The pumpkin pie mix has a lot of sugar in it so I think you would need to alter your sugar amount if you went that route. If you aren't sure, look at the ingredients. Mine only contained Pumpkin.

Another significant change I made was that I altered the spices. The only spice this calls for is cinnamon. I added nutmeg and ginger. I would have added clove and all-spice if I'd had some. Several reviews said that they doubled the spice amounts but I really wanted to be able to taste the pumpkin so I didn't go overboard. Just enough to make it fallish and spice-y. See above comments about adding more spice.

INGREDIENTS:

2 c AP flour

3 t cinnamon

2 t nutmeg (preferably freshly grated)

2 t ginger

1 t baking soda

1/2 t salt

1/4 t baking powder
1 1/2 c sugar

3/4 c vegetable oil

3 eggs

1 t vanilla extract

1 15 oz can pumpkin puree (NOT pumpkin pie mix) or 3 c fresh, shredded pumpkin

1 c nuts (optional, but soooo good)

Preheat oven to 325.

In a medium mixing bowl, sift together flour, cinnamon, nutmeg, ginger, baking soda, salt and baking powder. Set aside.

In a separate (and larger) mixing bowl, combine sugar, vegetable oil, eggs and vanilla extract. Mix well. Add in dry mix. I did not use my stand mixer for this recipe. Several reviews stated that the bread was tough or chewy and I think it's from over mixing. I recommend mixing by hand.

Fold in pumpkin and nuts (if using). This is where your batter gets really dense! I was uber worried but just don't use too much pumpkin puree and it'll be ok. Cross my heart.

Here's where I'm going to mess with your minds. The original recipe says that this will make one loaf. Sorry, Alton, but I respectfully disagree. You either need to make 2 loaves or 24 muffins. Or do what I did and make one loaf and 12 cupcakes. If you put all this batter in one loaf pan, I'm pretty sure it will not cook in the middle.

So pour your batter into chosen containers. Bake muffins for 30 minutes and loaves of bread for 1 hour and 15 minutes.

When a butter knife inserted into the middle of the loaf comes out clean, it's done!

VERDICT:

This is sinfully good. In that, you know you should stop eating, but it would be a sin to stop.

I thought that the spice amount I used was really good but I wouldn't mind playing with it a little more. You could definitely taste the pumpkin but it could have been a tad bit more spice-y. (Again, see above comments; adding more spice definitely made this better.)

Also, I probably could have put more batter into the loaf pan. It wasn't nearly as tall as I thought it would but I was really worried it wouldn't cook all the way through.

HOWEVER, this was still just amazing as the first time I ever made it and I plan to make it many more times this fall!

SOURCE:

Alton Brown

Coconut Cake

Every year for Christmas, Mr. Shoe's grandmother makes this coconut cake. And every year I am way too full after dinner to eat a piece. She made it the last time we were visiting my in-laws and I literally almost died from happiness. This just goes to show my "eat dessert first" theory should be implemented all the time!

INGREDIENTS:

1 box white cake mix

1 1/4 c water

1/3 c milk

3 egg whites

2 t coconut extract

1 can condensed milk

1 can vanilla frosting

Coconut flakes

Preheat oven to 350.

In a mixing bowl combine first 5 ingredients until well combined. Batter will be lumpy. Pour into a greasted 9 x 13 dish. Bake for 26-30 minutes or until a toothpick comes out clean.

Using the handle end of a wooden spoon, poke holes throughout the hot cake. Pour the entire can of condensed milk over the hot cake. Set aside and let cool COMPLETELY.

Spread icing over the top of your cooled cake. Sprinkle coconut flakes on top.

This is best served cold.

VERDICT:

Dude, get it while you can because this stuff will go FAST. My husband is not a coconut fan at all but even he got excited when he saw me making it.

The pictures that I took do not do this cake justice. I really wish I could capture just how moist it is! It's so moist that it literally fell apart as I was cutting it.

Don't worry. I still ate it. =)

SOURCE:

Our GG!

Fried Bologna & Egg Sandwich

Also known as, the unhealthiest sandwich on the planet. Well, except for this Paula Deen creation. But it's pretty unanimous that this sandwich is pretty bad for you. Normally, I only eat these once a year when I'm on vacation but when you're pregnant, anything goes*. We got home late on Saturday night and hadn't eaten yet so fried bologna & egg sandwiches it was!

*don't tell my doctor I said that.

INGREDIENTS:

2 slices bread

Mayonnaise

2 slices bologna

1 slice cheese

1 or 2 slices tomato

Spread the mayo on each slice of bread. Set on one of the slices of bread.

In a skillet, fry bologna until charred and just a little crispy. Set aside. Crack an egg in the same pan being careful not to break the yolk! We want it to be runny in the middle. Cook your egg over easy.

While the egg is cooking, put the cheese on top of the bologna. When the egg is done, put it on top of the cheese. Now you can bust your middle so the yolk runs in the sandwich. Tomato goes on top of the egg, followed by the other slice of bread.

Enjoy!

VERDICT:

So messy and yet so worth it! And so not good for you. But you should still make it because you haven't lived until you've had one.

And you can leave the egg off if that's not your cup of tea. Mr. Shoe is not a fan of the runny yolk on his sandwich so he just leaves it out.

SOURCE:

Nanny J

Banana Bread, Part Deux

Last Sunday, we were invited to a friends for dinner. I was going to bring a pumpkin spice cake in honor of fall. But apparently they don't like pumpkin.

I KNOW!

I don't understand it either. So I decided to make a banana bread cake instead. As you may recall, I made this banana bread recipe a while back. It's tried and true from mom and has never failed me. But this recipe called for sour cream. And I have decided that sour cream is the secret ingredient to a lot of desserts.

INGREDIENTS:

1/2 c shortening

1 c sugar

2 eggs

3 medium bananas, mashed (the riper, the better)

3 T sour cream

1 T lemon juice

2 c flour

1 1/2 t baking powder

1/2 t salt

1/2 t baking soda

Preheat oven to 350.

Cream the shortening and sugar in a large bowl with your mixer. Beat in the eggs and then the bananas, sour cream and lemon juice.

In a separate bowl, whisk together your flour, baking powder, salt, and baking soda. Add the dry mix to the banana mix and stir until just incorporated.

Pour into a loaf or bundt pan. Bake for 60 minutes or until toothpick comes out clean.

VERDICT:

Amazing! This was so incredibly moist. My friend's husband ate like 4 pieces! And it was still moist 2 days later when I ate some after work.

I really like that this recipe does not call for oil. I think the sour cream gives it the perfect amount of moistness without making it greasy.

Stop reading and start baking!

SOURCE:

Cooking This and That

The Best Caesar Salad Ever

I didn't find the cord but I did figure out a way to get some halfway decent pictures straight from the memory card.

This recipe popped up in my Reader a while back and I've had my eye on it ever since. Mr. Shoe suggested having caesar salad with our garlic chicken and I immediately volunteered this recipe.

Now, I feel the need to make a couple notes about when you should NOT make this recipe:

1. Do not make when company comes over. You will want to lick the bowl and eat with your hands and it's just not a pretty combination.
2. Do not make when you are trying to keep your kitchen clean. I think I used every single bowl we own. It made quite a mess but was totally worth it.
3. Do not make when your husband is starving. He will eat all your croutons. And then you might have to kill him.

Otherwise, make this every single night for the rest of your life.

INGREDIENTS:
2 romaine hearts, separated into whole leaves & washed
4-6 garlic cloves, peeled
1/4 c + 5 T olive oil, separated
2 1/2 T mayonnaise
2 T lemon juice (we used 1 T red wine vinegar)
1/4 t Worcestershire
1/2 loaf french bread cubes
Salt & pepper to taste
Grated Parmesan cheese

Separate and wash your lettuce. Set aside.

Put your garlic cloves in a blender or small food processor. Pulse a couple times. Add in 1/4 cup of the olive oil. Pulse for a good 30 seconds.

Get a small bowl and a sieve or some type of other mesh kitchen utensil and separate the minced garlic from the garlic oil. Set both aside. You'll use them later.

In another bowl, whisk your mayonnaise, red wine vinegar (or lemon juice), worchestire and 1/2 of the minced garlic until well combined. Die from happiness because it's the best thing you've ever tasted in your life. Then set aside.

(If you end up doubling the dressing like I did, you'll use the other half of the garlic. If not, I guess you can throw it out but that would be a shame.)

Slice and cut your bread into 1-inch cubes. Place in a large bowl and drizzle with the garlic oil. Add a large pinch of salt and toss together to coat.

In a large skillet, toast them until they are golden brown. Put back in the bowl and set aside. (these could be a meal in themselves.)

It's FINALLY time to put all this together.

Take your lettuce, put it in a bowl. Drizzle with olive oil and sprinkle with salt & pepper. Toss to coat. Drizzle your dressing over the lettuce and again...toss to coat. Throw in your warm croutons and grate some parmesan cheese on top.

Serve in whole pieces and eat with your hands.

VERDICT:
Let me state for the record that I don't normally care for caesar salad. No real reason, it's just not something I crave.

But this caesar salad has changed my life! The red wine vinegar gave that dressing such a lovely punch of flavor. And the homemade croutons are the way to go. We seriously could have just eaten those for dinner.

This was fantastic and easy and you should make it as soon as possible!

And I take back #1. You should definitely make this for company. Maybe just cut up your lettuce so it's more fork friendly and you don't look like you are reverting back to caveman days.

SOURCE:
The Pioneer Woman

I'm Still Here!

I know, I know...I've been back for all of a week and then I disappear again. Well, I can't seem to find my freaking camera cord again. I swear, that thing grows legs and just walks off...

Anyway, I do have some totally yummy stuff to blog about. To prove I am not lying, I'll give you a sneak preview:

• I made this Caesar Salad last week. It changed my life.
• I made the salad the same night we had 40 Garlic Chicken in the Crockpot.
• I also had a Fried Bologna & Egg Sandwich for dinner the other night. (I'm blaming this one on the pregnancy.)
• And I made this yummy Banana Bread/Cake on Sunday.

So if you come across my camera cord, please let me know ASAP. Because it just does not do this food justice if I can't show it to you.

Beef Stew

In my mind, September = Fall. I am ignoring the fact that in south Louisiana, it is still 90 degrees with 85% humidity. How am I doing this? By drinking pumpkin spiced latte's at Starbucks, eating gumbo and potato salad, baking sweet potatoes, making a fall wreath, dressing in fall colors, etc.

To continue this trend, I decided to make Beef Stew for dinner one night this week. Beef Stew is definitely a fall meal. It's really hearty and just warms you up all over. And so ridiculously easy to make. We actually prepped this on Sunday night so we could just turn the crockpot on low Monday morning.

INGREDIENTS:
2 lbs beef chuck roast
Seasoning (salt, black pepper, garlic powder, cayenne)
2 potatoes, peeled and diced
1/2 bag baby carrots
1 onion, cubed
Water

Cut your beef into cubes. Season to your liking and brown in a large skillet until it's cooked all the way through.

While your beef is browning, peel and dice your potatoes, wash the carrots and prep your onion.

When the meat is cooked (it won't be tender. at all.), put it in your crockpot (ours is 5 qts) with the potatoes, carrots and onion. Add enough water that it is 3/4 of the way full. Stick it in the fridge until you're ready to cook.

The next morning just transfer from the fridge to the crockpot and turn on low. Let it cook all day. Serve over white rice.

Side note: You can also cook this on high for 4-5 hours or until your meat is tender. It's an excellent Sunday dish.

VERDICT:
Comfort food at it's best. When I got home from class last night, it was so great to just relax on the couch with my bowl of stew while watching Dancing With The Stars Monday Night Football.

SOURCE:

Me and Mr. Shoe?

Christen's Maw Maw Doris' Famous Banana Pudding

I needed a dessert to bring to a friends house since we were invading her privacy to watch the football game. And she LOVES banana pudding. Now, I've made banana pudding before. And it's very good. But I like to try new things and the sour cream in this recipe intrigued me. Plus, Christen doesn't make bad food so I trust anything and everything that comes off her blog. And who doesn't love banana pudding!?!?!?

INGREDIENTS:

1 sm pkg French Vanilla Instant Pudding Mix

1 sm pkg Vanilla Instant Pudding Mix

1 sm pkg Banana Cream Instant Pudding Mix

5 c milk

4 oz sour cream

16 oz homemade whipped topping (or Cool Whip)

1 box Nilla Wafers

4 lg bananas, sliced

In a large bowl, mix the 3 pudding mixes, milk, sour cream and half of your whipped topping. Whisk until well mixed.

In your another large bowl (or casserole dish), put a layer of your pudding mixture, 1 layer of bananas and 1 layer of cookies.

Keep layering until you get to the top of your dish. Top with remainder of whipped topping.

Keep refrigerated.

VERDICT:

OMG, this is farking fantastic. Seriously. The best banana pudding that has ever graced my tongue.

Do note that this recipe makes a LOT. I probably could have made 2 dishes with all the pudding it makes. So I recommend using a large dish to serve it in.

I did 3 layers in my dish because I had so much pudding but I probably could have gotten away with just 2 layers. I also ended my layers with the cookies just underneath the whipped topping. Next time, I think I will end with a layer of pudding beneath the whipped topping.

And I may or may not have eaten several of these:

This is an excellent dessert for a large crowd!

SOURCE:

Cooking With Christen

Potato Salad

I love potato salad pretty much any time of year. It's great in the summer at bbq's but even better in the winter with gumbo. NOTHING beats a cold scoop of potato salad in a bowl of piping hot gumbo! And that is how we had it on Saturday night.

INGREDIENTS:
8 med russet potatoes, peeled and diced
6 eggs
Mayo
Mustard
Relish (optional)

In a large stockpot, bring your potatoes and eggs to a rolling boil. Let cook until the eggs are cooked all the way through (~15 min) and the potatoes are soft and break apart with a fork.

Pour in a colander in the sink. Take the eggs out (they're hot!) and set them aside.

Drain all the water out of your potatoes and transfer to a large mixing bowl. Salt them and set aside. Take your eggs and peel them then cut them so you get the yolks out. Separate the yolks and the egg whites.

Dice your egg whites and throw them in the bowl with the potatoes. Take a fork, and mash up your yolks so they are nice and crumbly. Throw those into the bowl as well.

Get a big spoon and your jar of mayo. I have never really measured how much mayo I put. I usually just eye the consistency. Start with 2 or 3 heaping spoonfuls and with a spatula, fold the mixture together so that everything is well coated. Some of your potatoes will mash up during the folding and that's ok but you'd like for most of them to hold their shape.

Continue to add mayo as you need. I think I ended up using 5 or 6 spoonfuls total.

Did I mention this is not very good for you?

At the end, once you're happy with the consistency but think it needs a little something, squirt in a couple teaspoons of mustard and a little bit of relish. Fold that in and it should be perfect!

Transfer to a prettier dish and if you want to be fancy, sprinkle some paprika on top. It won't alter the flaver; I promise.

Enjoy!

VERDICT:
A hit as always. The consistency goes so great with gumbo and this is by far one of my favorite side dishes!

SOURCE:
Mom