Wednesday, August 21, 2013

Strawberry Peach Tart

Plan ahead... needs to chill

The crust for this tart is fantastic. Almost like a croissant. 

Crust:
1 1/2 c. bread flour
Dough after chilling
3 Tbsp. sugar
1/4 tsp. salt
1/2 c. butter, very cold
1/3 c. ice cold water, plus more if needed
1 egg, beaten
addition sugar for sprinkling

Filling:
2 peaches, pitted and sliced (fresh, not frozen)
2 c. strawberries, sliced (fresh, not frozen)
2 Tbsp. sugar
1 1/2 tsp. vanilla

To make the crust: In a large bowl, mix the bread flour, sugar, and salt together. Using a cheese grater, grate in your cold butter. Stir to mix. Add the ice water and stir. If the dough is still too dry, add up to 3 more tablespoons, but add them in one at a time. Your dough should stick together. Knead it a few times just to get the dough to come together. Shape into a ball, then flatten into a thick disc. Wrap with plastic and refrigerate for 1 hour at least.

While the dough is chilling, making the filling.

Before baking
To make the filling: Combine all ingredients in a medium sized bowl, stirring around to make sure the fruit gets coated with the sugar and vanilla. Let sit until the dough is ready.

When your dough is ready, preheat the oven to 425 F. Line a baking sheet with parchment paper. Set aside.

On a lightly floured surface, roll out your dough into a 12 inch circle. Transfer dough to the prepared baking sheet.

Spoon the fruit (not juices) into the center of the dough, leaving a 2 inch border around the edge, so you'll be able to fold it up. Gently fold up the edges around the fruit, overlapping as needed, and pressing to seal the edges. Pour a few spoonfuls of the juices over the fruit, but not all of it. There should be a tablespoon or two left in the bowl. You don't want to dough to get too soggy while it's baking.
Strawberry Peach Tart!

Brush the dough with the beaten egg. Sprinkle with a little bit of sugar.

Bake for 25 minutes or until the dough is golden brown. Allow to cool a few minutes before serving. Or you could serve this at room temperature. Either way it is delicious.

Here is a link to the recipe I adapted: http://sallysbakingaddiction.com/2013/08/14/rustic-strawberry-peach-tart/

Monday, August 19, 2013

Chicken and Corn Chowder

olive oil
Soup simmering
1 lb. chicken, cubed
1 onion, chopped
5 sprigs cilantro, chopped
garlic powder, lots
cumin, lots
pepper, lots
oregano, coriander, basil, salt, however much you want of each
dash or two of cayenne pepper
4 c. chicken broth, less if you want it more chili like
1 small can of roasted green chiles 
1 1/2 c. frozen corn
1 can white beans, drained
1/2 c. cream
1 c. lite sour cream

Chowder
Cook the chicken and onion in olive oil over medium heat until the chicken is cooked through. While the onions and chicken are cooking, add in the cilantro and seasonings. Stir.

When the chicken is fully cooked, add in the broth, chiles, corn, and beans. Bring to a boil. Reduce heat and let soup simmer for 30 minutes, uncovered, stirring occasionally.

Dinner is ready!
After 30 minutes of simmering, remove from heat. Stir in the cream and sour cream. Serve immediately.

I will definitely be making this soup again. It is delicious. I served this with a side of homemade bread.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2011/11/creamy-white-chicken-chili.html



Saturday, August 17, 2013

Buffalo Chicken Pasta

Super quick dinner to make. 

1/2 lb. pasta (I used bowtie)
6-8 oz. chicken breast, cubed
garlic powder
basil
dash of coriander
dash of cumin
dash of onion powder
2-3 sprigs of cilantro, chopped
2/3 c. blue cheese dressing
1/2 c. Frank's hot sauce

Cook the pasta according to package directions. Drain.

Cook the chicken over medium heat. Sprinkle with garlic powder, basil, cumin, coriander, and onion powder. Add in the cilantro. Cook until chicken is cooked all the way through.

In a medium sized bowl, mix together the blue cheese dressing and the hot sauce.

In a large bowl, add the pasta and chicken. Toss. Add the dressing mix, and stir all together, making sure to coat all the pasta and chicken. Serve hot.

Here's a link to the recipe I adapted: http://www.divaliciousdishes.com/recipes/dinners/56-buffalo-chicken-pasta


Honey Butter Beer Bread

2 c. flour
Before baking
1 c. bread flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
12 oz. beer (whatever kind you want)
3 Tbsp. honey
4 Tbsp. butter, melted

Preheat the oven to 350 F.

Grease bread pan and set aside.

Just out of the oven!
In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add in the beer and honey, then stir to completely combine. Pour the batter evenly into greased pan. Pour the melted butter over the top of the batter. Bake for 50-60 minutes, or until the top is golden and the middle is baked through. Let cool a few minutes before slicing. Enjoy.

Here's a link to the recipe I used: http://www.browneyedbaker.com/2013/04/02/honey-beer-bread-recipe/

Friday, August 9, 2013

Pecan Shortbread Cookies with White Chips

Dough
*Plan ahead... needs to chill

4 sticks butter, room temperature
1 c. sugar
1 Tbsp. vanilla
4 1/3 c. flour
2 c. pecans, chopped
2 c. white chips

Cream the butter and sugar together. Beat in the vanilla.

Add in the flour a cup at a time, mixing in completely after each cup. Stir in the pecans and chips, mix well.
Cookie Log

Make two 12 inch logs out of the dough on two sheets of wax paper. Roll each log in the paper, twisting at the ends.

Refrigerate dough for at least 2 hours.

When the dough is chilled, heat the oven to 325 F.

Slice the dough into about 3/8 inch slices and place on a baking sheet lined with parchment paper. Bake for 15-22 minutes, or until the cookies start getting slightly golden on the edges. The middle will stay pale.

Ready to eat
Let the cookies rest a few minutes on the baking sheet before removing to a cooling rack.

Makes about 3 1/2 dozen cookies. Recipe is easily halved.

Here's a link to the recipe I used: http://theviewfromgreatisland.com/2012/05/white-chocolate-chip-pecan-shortbread-cookies.html

Wednesday, August 7, 2013

Cumin Lime Chicken

2-4 chicken breasts
1/4 c. lime juice
1 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cumin, plus extra
1/2 tsp. chili powder

Combine all ingredients in a large ziplock. Make sure the chicken is coated in the marinade. Refrigerate for 20 minutes. Cook the chicken and the marinade over medium-high heat. Sprinkle both sides of the chicken with a bit more cumin. Continue to cook the chicken until browned on the outside and cooked through. Serve over hot cooked rice or just by itself.

Next time I will probably add some lime zest and a bit of garlic to the marinade.

Here's a link to the original recipe: http://www.nlrockrecipes.com/2012/06/chilli-lime-cumin.html