Food Lush

Pillsbury Bake-Off: What would you do with a million dollars?

By Erica

I have never before entered a cooking contest, but I've decided to jump in with both feet. I'm entering the 45 annual Pillsbury Bake-Off. I'm fairly certain I won't be walking away with the million dollar prize, so don't start planning on hitting me up for a loan. But one of the smaller $5,000 prizes? Oh, I got that.

There are four categories you can enter recipes into: Breakfast & Brunches; Dinner Made Easy™; Entertaining Appetizers or Sweet Treats. Your recipe also has to use two ingredients from the list of qualifying ingredients. (The list isn't weird or crazy things like Himalayan Pink Sea Salt or Yak's milk or anything. Don't worry.) You can submit as many recipes as you'd like. (Insider tip: The winner of the million dollar prize in 2006 is a friend of a friend. I have it on good authority that she submitted over 70 recipes that year.)

There are a few restrictions on entry, though. You can't enter if you're a professional chef or culinary school attendee/graduate. You also can't be a paid food blogger. You also can't enter if you've previously won the contest or been a finalist more than three times. It's nice to know that you're not competing with professionals or someone who already has the million dollars. 

I encourage you to give it a try. You have nothing to lose and your family and friends get to eat all your "rough drafts." If they're anything like my family, they're dying to help out.

Let Me Entertain You.

by Slynnro

My in-laws have been in town for the past two days, which is a fairly exhausting task for a variety of reasons, not the least of which because you suddenly find yourself taking on the responsibility of two other people's happiness and enjoyment for 48 hours. I love my in-laws and get along fabulously with them, but I am an apprehensive host at best, an overwrought freak at worst when contemplating how to entertain visitors.  

When my husband informed me a few weeks ago about their impending visit, I immediately started thinking about dining options. Dining with my husband's family is always an event -- appetizers for everyone! Cocktails! Salads! Sides galore! Everyone gets a dessert! I certainly don't mind all of the fuss around eating, but it does put a certain level of (entirely self-imposed) pressure on someone with my level of guest anxiety to make the best dining selections in town. I immediately went to my favorite Foodie Resource for our area, the D Magazine Side Dish blog, which always has the most up-to-date information about area restaurants. Such blogs are a great way to find out special deals at restaurants, holiday menus, chef gossip, and honest reviews. Many local papers have similar resources, and I would advise you to seek out your local paper's food blog.

A brief aside: I use the term foodie with great hesitation, given its recent (in my mind) negative connotation, essentially meaning Cocky Food Snob. I'm also pretty sure that given my proclivity to (GASP!) order both Caesar salads AND the dreaded calamari at fine dining establishments that any foodie cred gained with my willingness to spend good money on meals out has been lost.  

Anyway.

During my free moments at work, I perused the Side Dish archives and Open Table to locate the perfect dining establishments at which to feed my in-laws. As I made my selections, I informed my husband and he complimented me, "Mom and Dad will be ever so impressed at our dining diversity!" Excited, I yelled "I KNOW! That was totally my point!" at which time he informed me that he was joking. I get no appreciation around here, obviously.

Where did we eat? Well, we made some last minute alterations to two of our plans (of, uh, three) but we ended up with a diverse selection of eateries.  

Initially, for lunch, it was my intention to at Brackets, which is new to Dallas. As the restaurant is a sports bar/pub, I thought it would be a nice selection for that initial meal, which always tends to be a bit awkward as we all get used to being around each other. I thought the sports bar element would provide good background noise for any conversational lulls. Ultimately, we ended up eating at R + D Kitchen. We switched venues because R + D is located in a shopping center (great place for a nice after-lunch walk) and because there is outdoor seating -- we had an unexpectedly beautiful 75-degree day on Saturday and I wanted to take full advantage. I also didn't mind a chance to eat my favorite salad on earth -- the Newporter.  

For dinner, we dined at Hibiscus, which is my favorite restaurant in Dallas. Everything I've ever had there is amazing, and they have the best Ice Box Pie on Earth (I may have indulged in a taste of gluten on that one). The restaurant has perfect ambiance, and has been the backdrop for many anniversary and birthday dinners in our marriage. I think its always nice to share something like that with family in town.   

Image from thecommontable.com

For brunch this morning, we dined at the Common Table, an impulse decision because my initial choice of Cafe Istanbul (link has music -- be warned!) just wasn't sounding good (although, it would have made me look so culturally diverse!). This was another spot chosen based on patio access. The menu was fantastic, and for myself, who doesn't really like breakfast foods, it is key that a brunch menu have lunch style selections. It was the perfect way to end a great dining weekend.

So what about you? Do you spend this much energy prepping for out of town guests? How do you decide what to share about your city's dining scene with visitors?

Revolutionize your Cocktails with Homemade Grenadine

by Elissa

So my awesome Food Lush secret santa gave me this great book about making classic cocktails (along with some fab bartending accessories). Since I got the book I have been having a blast whipping up new and interesting libations.

Normally when I think of Grenadine syrup I think of that bright red stuff that tastes like the syrup that maraschino cherries come in. But the book includes a recipe for homemade Grenadine, which is basically a syrup that you make with pomegranate juice. It is really easy--all you need is pomegranate juice and sugar. With the homemade Grenadine I decided to try my hand at the Jack Rose, and boy was it delicious.

{photo credit: me}

Plus, the Grenadine is also fantastic mixed with sparkling wine or sparkling water. It's a gorgeous color and has that great sweet-tart pomegranate flavor. Next time you are playing bartender, make a batch of Grenadine!

Grenadine Syrup (adapted from Speakeasy)

The book has you add brandy to the syrup "to help preserve it and add an additional depth of flavor." I chose to omit the brandy to make the syrup a bit more versatile--the non-alcoholic version can be used to make drinks for kids and non-imbibers.

1 1/4 cups pomegranate juice
1/4 cup sugar
1/4 cup water
1/4 cup Cardenal Mendoza or other dark-rich brandy (optional)

Combine the pomegranate juice, water, and sugar in a small saucepan and bring to a boil over medium heat. Decrease the heat to low and reduce the mixture until it becomes syrupy, about 20 minutes. Store in the refrigerator until needed; it will keep about 2 weeks.

Jack Rose (adapted from Speakeasy)
1 1/2 ounces Laird's Applejack or apple brandy
3/4 ounce fresh lemon juice
3/4 ounce homemade Grenadine

Pour all ingredients into a mixing glass or cocktail shaker. Add ice and shake vigorously. Strain into a chilled cockatil glass.

Super Bowl Sunday: What's on the Menu

By LaurieW

Super Bowl Sunday is in less than a week, and while the players gear up and bets are placed, so are party menus furiously planned and (lots of) beer iced in garages across this great land.

Even in the days when I didn't care about the game, I was always a Super Bowl celebrator. A sporting event that revolves at least partially around food and beer? That I can get behind. And even now that I know a down from a punt from a touchdown (none of those are even remotely similar, for instance) I'm still interested in the food.

Super Bowl party food generally revolves around four food categories -- meat, cheese, processed grains, and alcohol. Vegetarians and non-drinkers (not to mention children), I know you're out there, so please do not be offended. I'm just speaking to the usual tailgate menu, which can certainly be adapted for individual needs.

My preferred main course is chili, specifically a Crockpot Black Bean Chili with Lime and Cilantro shared by my friend Kalyn a few years ago. (Here's an adapted vegetarian version that's a soup instead of chili -- sounds delicious.) Another friend has hosted a chili cookoff during the Super Bowl, and that was what I was going to take last year. Unfortunately we were snowed in, I missed the party, caught the game on my couch, and had chili for days.

Not that I was complaining.

Don't like beef, black beans, cilantro, and/or lime? She posted a round-up of 44 (44!) chili recipes for the last Super Bowl, and I promise that one of these days I'm making the Pumpkin Chili.

Not into chili? Food Network has a large selection of wings, nachos, dips and desserts, and Food.com has the Ultimate Game Day Menu. or you pay the ultimate culinary homage to the home team cities and pick foods that are popular in Green Bay or Pittsburgh, depending on your preference.

Given the excess of cheese in most football-friendly foods, Green Bay is at a distinct advantage. Taste of Home featured a Potato Cheese Soup from Darlene Alexander in Nekoosa, Wisconsin.

Image courtesy of Taste of Home

And always, there are brats (short for bratwurst.) It may be freezing in Wisconsin and many other places around the country, but braving the cold to trek to the outdoor grill is just the kind of crazy thing to do on Super Bowl Sunday right? (I say because I have an indoor grill.) Check out the Bratwurst Pages for some pointers, including a recipe for Grilled Brats with Savory Beer Sauce that I imagine my grandpa would have been the master of -- you know, if I were from Wisconsin.

Image courtesy of Wyattdogster at Allrecipes.com

Hardcore.

As for appetizers, they've got Creamy Brick (Cheese) Spread, Creamy Horseradish Dip and French Fried Cheese. And then I guess you try to walk to the car.

As for Pittsburgh? It's probably kielbasa and pierogies instead of the brats. PolishPierogi has a guide to purchasing and preparing both. I don't know if they can get the pierogi to you in time for the game. But if you want to be adventurous and try this labor-intensive dish at home, here are recipes from Food Network and the About.com Pittsburgh site. Of course Primanti Bros. has become a famous sandwich destination too, so you could always just make yourself a "Kolbassi and cheese" or a Pittsburgh cheesteak (it's a patty, not shaved) and smash some fries on top.

Image courtesy of PrimantiBros.com

Go regional, go traditional, just go to the kitchen or the carryout on Super Bowl Sunday. It's a fun, if not necessarily low-calorie, day. I'll be there with the chips and chili, saying "Go Pack go!"

What's on your game day menu this Superbowl Sunday?

The Peppadew, Peppery Love Of My Life

By Jonniker

Do you guys ... do you guys KNOW about the Peppadew pepper? I feel like every time I mention them, I'm met with blank faces, so I have to tell you about them.

They are amazing. The end.

Oh, fine, fine, I will tell you more. Basically, they're this proprietary pepper grown in Africa, and they're like little bits of heaven. Processed to remove the seeds and then pickled in a sweet brine (there's sugar in there, so be warned, sugar-phobes), they're like a more tender, sweet version of cherry peppers, but they DO have a bit of a kick to them.

I am never without a jar of these little babies in the house. Never. I eat them on sandwiches, on pizza, stuffed with cream cheese and capers, on bagels, in salads, as a SIDE DISH, basically, for the love of God. And according to the jar, they can be used in, um, desserts, but I can think of approximately zero applications where THAT sounds like a good idea, so let's not and say we did. 

They're kind of expensive ($4 or $5 for a 15-oz jar), but I rarely go through a whole jar in a week, so it's really only an $8/month habit or so. 

Try them. Seriously. 

{Photo credit: Wikipedia}

Meal Plan for the Week of January 31st

By Erica

This is the last week of the month and the weekend before payday. You know what that means: CHEAP FOOD. This is the week that I bust out the economically friendly meals, usually utilizing things found deep in the recesses of my freezer and pantry. If you've come looking for fancy dinner party food this week, well, let's just hope another of our wonderful Food Lush writers posts it for you.

Meal One: Mexican Cornbread Casserole

I'm sure there are hundreds of versions of this recipe floating around out there; however, this is how my mom used to make it so it's how I make it now. The great thing is that you can tweak the basic recipe however you'd like and it's sure to come out tasting great.

• 1 lb. ground beef
• 1/4 to 1/2 c. onion
• 1 packet taco seasoning
• 1 lg. can cream corn
• grated cheddar cheese
• 1 box Jiffy corn bread mix
• sour cream and salsa to taste

Brown ground beef and onion in a skillet over medium-high heat. Drain excess fat if necessary. Add taco seasoning and about 1/4 cup of water to cooked beef / onion mixture. Add cornbread mix and cream corn to a small mixing bowl. Mix together and set aside. In a 2-3 quart casserole dish, layer the beef, then as much cheddar cheese as you want, followed by the cornbread / corn mixture. Smooth the cornbread over the top. Bake at 400 for 20 - 25 minutes, or until the cornbread is cooked. Serve with sour cream and salsa on top.

Meal Two: Chicken Cresent Rolls

• 2 whole chicken breasts
• 1 can (8 oz. can) crescent rolls
• 1 cup shredded colby Monterey jack cheese
• 3 ounces, weight cream cheese, softened
• 1/4 cups diced white onion
• 2 tablespoons milk
• 3 tablespoons butter
• 1/4 teaspoons seasoned salt
• pepper to taste
• paprika

Preheat oven to 350 degrees.

Cook the chicken, either by baking or boiling it, and cut it into cubes.

Combine the cream cheese, onion, milk, 1 tablespoon of butter, and seasoned salt and mix well. Add the chicken and shredded cheese and mix until chicken is well coated. Add pepper to taste.

Prepare the crescent rolls to make four squares. Fill each square with the chicken-cheese mixture. Bring all four corners together over chicken-cheese mixture and pinch until closed. Melt the remaining 2 tablespoons of butter and spread over the crescents rolls. Sprinkle with paprika. Bake for 20-25 minutes or until golden brown.

Meal Three: Manda's Magic Meatloaf

Ms. Westmont certainly knows her way around a meatloaf.

This is a staple in our house. I ALWAYS have the ingredients on hand and both my husband and my daughter love it. Score!

Meal Four: Greek Gyros in the Crockpot

Listen, just give this recipe one shot. That's all I'm asking. I know what you're thinking. Really, I do. I, too, am a hardcore gyro lover. A lover of all things Mediterranean. I know you think there's no way to make a decent gyro in your own kitchen. I know you've tried and tried over the years and have just come to accept the fact that anytime you get a hankerin', you're going to have to mosey on over to your local Greek restaurant.

The first time I made this recipe, I was incredibly surprised by the result. It's not the best gyro you'll ever have, but it's so delicious when you factor in that you didn't even have to leave the house to get it.

• 2 pounds ground gamburger
• 2 teaspoons Cavender's Greek Seasoning (up to 3)
• 1 whole tomato
• 1 whole small red onion, sliced thin
• lettuce
• feta cheese
• 1 cup plain Greek yogurt
• 1 whole cucumbers
• 1 teaspoon dried dill weed
• 2 teaspoons sugar
• 1 clove garlic, minced
• 1/3 teaspoons salt
• 8 whole pita bread

First you need to make your meat. I prefer the crockpot but you can also do it like meatloaf. For every 1 lb of hamburger you add 2 to 3 tsp. of Cavender’s Greek Seasoning. If using the crockpot just shape to fit in bottom without touching sides. Cook for 4 to 5 hours on low. If using in the oven, place in a loaf pan for 1 1/2 to 2 hours at 350 degrees.

Homemade Cucumber Yogurt Sauce (Tzatziki)

1 cup yogurt
1/2 to one whole cucumber finely shredded (the finer the better)
1 tsp. dill weed (dry) 1 tbsp. dill weed fresh
2 tsp. sugar
1 clove garlic pressed
1/3 tsp. salt

Mix all together and store in the fridge until serving. (The longer it sets, the better it tastes, so I usually make mine when I put the meat in the crockpot.)

Slice the meat into thin(ish) strips and lay them on the pita bread. Add tzatziki, onion, tomato, lettuce and feta. Or if you're like me, only tzatziki and feta. Go wild with your toppings and enjoy!

Meal Five: Homemade Pizza

I'm not going to insult your intelligence by telling you how to make your pizza. But I am going to tell you the recipe for the best dough I've used. (HINT: It's Pioneer Woman's, of course.) What you top it with is up to you!

• 1 teaspoon instant or active dry yeast
• 1-½ cup warm water
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cups olive oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes two crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

{Photo credits: ifevolutionworks.com, tastykitchen.com}

The Cheeseball of Happiness

By Jen L.

Years ago, my friend Daniel arrived at a party bearing the most scrumptious cheeseball I've ever tasted. I repeatedly asked for the recipe and he repeatedly refused, saying it so easy that he was embarrassed to share the recipe with me. I begged for close to a year before I scored the recipe. Using only three simple ingredients, you can whip up a homemade cheeseball in no time flat and believe me -- your family and friends will devour it. Just thinking about it makes me happy.

THE CHEESEBALL OF HAPPINESS

1-8 oz. block of cream cheese

1 packet Hidden Valley Ranch dressing mix

Seasoned pepper*

Allow cream cheese to sit out approximately 30 minutes so that it softens. Plop it into a mixing bowl and, with your hands, mix in the ranch dressing mix. Once it's combined well, form it into a ball. Coat the ball with seasoned pepper (it helps to have an assistant at this point). Make sure to create a little flat spot on one side of your ball where it will sit on the plate. Dive in with crackers, veggies or a spoon and be happy!

*I use McCormick or Lawry's seasoned pepper. I highly recommend using a salt-free blend, as the ranch dressing mix already has all the salt needed to flavor your ball.

Nice Rack

By Nora

My kitchen is currently being overrun by spices. The jars are literally spilling out of the designated spice cabinet, and my current spice rack is just not sufficient in terms of space and display. It’s pretty enough, but it’s taking up valuable counter space and I’ve lost the replacement stickers for the tops so I can’t change up the labels on the jars, which means I’m forced to fill them with those particular spices that I decided on back in 2005, when I received it as a gift. And while Lemon Pepper is a nice option, I just don’t use it enough to warrant having it in my oft-used spice display. I want something that I can re-label as necessary, which also matches the design scheme in my kitchen (stainless steel with red accessories) while not taking up counter space. So, what’s a girl to do? One word. Etsy.

How perfect is this? Not only can I mount it on a wall like a piece of art, but it goes with my kitchen and I can write on it with chalk depending on my spice whims! I already have chalkboard labels on my coffee and tea jars, which just makes me giddy with the matchy-ness of it all.

Do you have any great kitchen accessories that you found on Etsy? If so, please share!

{Photo credit: etsy.com}

Pressure Cooking Your Way Through the Winter

By Natalie

Say hello to my little friend ... Presto Pressure Cooker!

Some of you may have heard urban legends about how pressure cookers have exploded all over someone's kitchen. My MIL when she hears that I'm using a pressure cooker always warns me to be careful. But, guys it has locks on it. I guarantee that you are smarter than the pressure cooker. Don't open it until it locks. I have never had a problem with it, neither has my mom, my granny, nor my aunt. Just be smart, 'cause I know you are.

When I'm perusing winter soup and stew recipes and I see that something needs to simmer for an hour or so, I smile and think well, my pressure cooker can get that done in about 8 minutes. I use the recipe guide that the pressure cooker came with all the time, so DO NOT lose it. It has the cooking time for vegetables and such.

Here are some of my go-to recipes in the pressure cooker (but really you can cook anything in it):

Beef Stew

• 1 lb of stew meat
• 1 tablespoon of oil
• 1 onion
• 3 large potatoes (peeled and cubed)
• 2 carrots (peeled and sliced)
• 1 can of diced tomatoes
• 1 cup of frozen green beans
• 1 cup of water
• 1 stew spice packet

Heat oil in pressure cooker. Salt & pepper stew meat. Brown stew meat. Once stew meat is browned, add onions, carrots, potatoes, tomatoes, green beans, water, and spice packet. Stir to combine. Place pressure cooker lid on. Turn stove to high. Once the rocker starts rocking, allow it to cook for 8 minutes. Then run pressure cooker under water until it unlocks. If stew is too watery then make a paste of 1 tablespoon of flour and 1/4 cup of water, then add to stew.

Turkish Chickpeas

• 2 tablespoon of olive oil (divided)
• 1 lb of chicken tenders (sliced into bite sized pieces)
• 1 can of diced tomatoes
• 1 jalapeno
• 1 can of chickpeas (if you're ultra fancy, use dried chickpeas, and soak over night)
• 1 tsp of salt
• 1/2 tsp of pepper
• 1 cup of water
• Boil-a-bag rice (you can use any rice, I use this because rice is my nemesis)

Heat 1 tablespoon of oil in pressure cooker. Cut chicken into bite-sized pieces. Salt and pepper chicken. Cook chicken until done. Add chickpeas, tomatoes, jalapeno (whole), 1 tbsp of oil. Add salt & pepper. Add 1 cup of water. Stir to combine. Turn stove to high. Once the rocker starts rocking, allow it to cook for 4 minutes. Then run pressure cooker under water until it unlocks. Serve over rice.

Porcupine Balls

• 1 lb of ground beef
• 1/2 cup of uncooked rice
• 1 teaspoon of salt
• 1/2 tsp of pepper
• 1 tsp of onion powder
• 2 cups of tomato juice
• 1 cup of water

Combine meat, rice, salt & pepper, and onion in a small bowl. Shape into small meatballs. Heat tomato juice and water in cooker. Drop meatballs in juice mixture. Turn stove to high. Once the rocker starts rocking, allow it to cook for 10 minutes. Then run pressure cooker under water until it unlocks.

Moral of the story, you can cook anything in the pressure cooker that has a long cooking time. This bad boy makes cooking quick and easy. Just think: you only have to clean one pot!

{Photo credit: Amazon.com}

Brussels Sprouts Never Tasted So Good (To Me)

By Jennie

Now, I won't argue that Amanda hit the nail on the head when she shared her Brussels sprouts recipe with bacon grease as one of the ingredients, but if you're in the mood to eat your sprouts as more of a salad than a side dish, here's the recipe for you.

I made this (super easy!) reicpe last night and, oh my, was it delicious. I ate the leftovers for lunch and, yep, still delicious. 

{Photo from Poor Girl Eats Well}

Recipe (from Poor Girl Eats Well)

1-2 lbs Brussels sprouts (I used baby Brussels, about 2-3 dozen)
1/2 c. dried cranberries
1/3 c. chopped almonds
1 T olive oil
1-2 cloves minced garlic
salt and pepper, to taste
1-2 oz. crumbled goat cheese (optional but, come on, not really)

Honey Dijon Vinaigrette

2 T light olive oil
1 1/2 T white wine vinegar
1 T honey
1 T Dijon mustard
1/4 t granulated garlic
pinch of salt
dash of black pepper

For the dressing, combine all the ingredients in a bowl and whisk, whisk, whisk. (Sadly, this doesn't count as your arm work-out for the day, no matter how badly you'd like it to.) For the sprouts, trim the ends off and cut each one into quarters or halves (I did halves since I was using small ones to start off).

Heat the olive oil in a skillet, add garlic, cooking until fragrant. Add sprouts, and fry over med-high heat until tender and brown(ish), seasoning with the salt and pepper mid-way. Remove from heat.

Toss together the sprouts, the cranberries, the almonds, the dressing, the goat cheese. Eat up!

Amazing!