Hi Everyone!
We're joining the big leagues and finally have our own domain name! Unfortunately, this means I have to set it up and make it all pretty, so until it's all finished I won't really be updating much. But look forward to some great posts about great restaurants!
Also, when I launch the new site I'll be combining EatDrinkSmile with CookBakeSmile, so all my reviews and recipes will be in the same place. I'm really excited for this new chapter in EatDrinkSmile's life!
Sincerely,
Steph
Monday, July 2, 2012
Thursday, September 8, 2011
Amish Slaw
I love coleslaw...but only when it's vinegar based. I'm not a mayo girl (in fact, if something I love has mayo in it, I make sure no one lets me in on the secret!), so this was a perfect coleslaw for me. It's also great to make when it's going to be sitting out for a while--there's no dairy in it whatsoever!
Note: There will be a LOT of the dressing left over. The Amish made this slaw (according to the woman who shared the recipe with me) to help preserve veggies. It's not a flaw in the dressing. Use a slotted spoon, like this adorable one from ModCloth:
1/2 cup white vinegar
1 tsp celery seed
1 tsp white sugar
1 tsp prepared mustard (I used Nance's Sharp and Creamy, not yellow mustard)
3/4 cup vegetable oil
Directions
1. In a large bowl, toss together the cabbage, onion, bell pepper, and carrot with the 1 cup of sugar.
2. In a small saucepan, combine the vinegar, salt, celery seed, 1 tsp white sugar, mustard, and oil. Bring to a boil and cook for 3 minutes. Cool completely, then pour over cabbage mixture. Toss to coat. Refrigerate overnight for best flavor.
This coleslaw is amazing the day it's made, but even better a couple days later when the flavors get to marry a bit. It's definitely a crowd pleaser!
1/2 cup apple cider vinegar
1 tsp
Note: There will be a LOT of the dressing left over. The Amish made this slaw (according to the woman who shared the recipe with me) to help preserve veggies. It's not a flaw in the dressing. Use a slotted spoon, like this adorable one from ModCloth:
Anywho, moving on...Amish Slaw!
Ingredients
1 medium head cabbage, cored and shredded (I didn't use a purple one, but you could)
1 medium onion, finely chopped (I'm not a huge raw onion fan, so I used about 1/3 of the whole onion)
1 yellow bell pepper, sliced thinly
2 shredded carrots
1 cup white sugar1/2 cup white vinegar
1 tsp celery seed
1 tsp white sugar
1 tsp prepared mustard (I used Nance's Sharp and Creamy, not yellow mustard)
3/4 cup vegetable oil
Directions
1. In a large bowl, toss together the cabbage, onion, bell pepper, and carrot with the 1 cup of sugar.
2. In a small saucepan, combine the vinegar, salt, celery seed, 1 tsp white sugar, mustard, and oil. Bring to a boil and cook for 3 minutes. Cool completely, then pour over cabbage mixture. Toss to coat. Refrigerate overnight for best flavor.
This coleslaw is amazing the day it's made, but even better a couple days later when the flavors get to marry a bit. It's definitely a crowd pleaser!
1/2 cup apple cider vinegar
1 tsp
Banana Bread!
So, I had 3 bananas turning brown in my house--my roommate from college Julie once did a Dietetics Experiment involving banana bread with different stages of banana in them, so I knew it was the perfect time for it!
Photos to come soon!
Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tbsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 medium bananas, mashed
1 cup chocolate chips, optional (I actually used a combo of white and semi-sweet chips! Delish!)
Directions
1. Preheat the oven to 350 degrees F. Grease 2 9x5 inch loaf pans.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla. Mix well. In another bowl, sift together the flour, baking soda, and salt. Stir into the butter mixture until smooth. Finally, fold in the sour cream, mashed bananas, and chocolate chips.
3. Spread evenly into the prepared pans.
4. Bake at 350 degrees F for 60 minutes or until a toothpick inserted into the center comes out clean. Cool loaf in the pan for 10 minutes before removing.
I think the best part of this banana bread is how moist it is, and how amazing it is while still hot--the chips are so melty! Enjoy!
Photos to come soon!
Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tbsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 medium bananas, mashed
1 cup chocolate chips, optional (I actually used a combo of white and semi-sweet chips! Delish!)
Directions
1. Preheat the oven to 350 degrees F. Grease 2 9x5 inch loaf pans.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla. Mix well. In another bowl, sift together the flour, baking soda, and salt. Stir into the butter mixture until smooth. Finally, fold in the sour cream, mashed bananas, and chocolate chips.
3. Spread evenly into the prepared pans.
4. Bake at 350 degrees F for 60 minutes or until a toothpick inserted into the center comes out clean. Cool loaf in the pan for 10 minutes before removing.
I think the best part of this banana bread is how moist it is, and how amazing it is while still hot--the chips are so melty! Enjoy!
Friday, June 10, 2011
I've been slacking!
This past month has been hectic, to say the least! I'll be updating a whole bunch within the next couple of days.
Any good recipes for the summer? Let me know!
Tuesday, May 3, 2011
Sharron's Biscuits
My boyfriend's mom is an amazing baker and at home chef. Every time we visit her, she sends us home with cookies! We eat dinner at home and play board or card games after dinner. She even makes her own whipped cream on a whim for Angel Food Cake, but that'll have to be saved for another blog. Because this blog is dedicated to Sharron's biscuits, which she trusted me to bake for her because she was working late. Needless to say, I didn't want to screw these up!
Ingredients
-3 cups flour
-4 1/2 tsp baking powder
-1 tsp salt
-1/3 cup butter, room temperature
-1 1/4 cup milk
Directions
1. Preheat oven to 450 degrees.
2. Add flour, baking powder, and salt to a bowl (sifting if you'd like). Mix well. Cut in butter with a pastry blender until the mixture looks like a "meal." Stir in almost all the milk. If dough doesn't seem pliable, add enough milk to make a soft, puffy dough easy to roll out. (Too much milk makes dough sticky, while not enough makes biscuits dry.) Round up on lightly floured surface. Knead lightly 20-25 times. Don't be too rough on your biscuits!
3. Roll out to about 1/2 inch thick. Cut close together with a biscuit/cookie cutter. Fit leftover dough together. Do not reknead. Roll out dough and repeat until there's not enough dough to roll out anymore. (I use the last bit of dough to make a funny looking biscuit. It's a test biscuit to eat right out of the oven!)
4. Place close together for biscuits with soft sides, about 1/2 inch to inch apart for biscuits with crusty sides on a greased baking sheet. Place in the middle of the oven. Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.
Drop Biscuits
Make biscuits--except increase milk to 1 1/2 cups. Drop from spoon onto greased pan or into greased muffin cups.
Buttermilk Biscuits
Make biscuits--except, in place of milk, use buttermilk. Use only 3 1/2 tsp baking powder and add 1/2 tsp baking soda.
Bacon Biscuits
Make biscuits--except add 1/3 cup drained cooked bacon bits (about 4 strips) to flour and butter mixture.
Herb Biscuits
Make biscuits--except add 1/4 tsp dry mustard, 1/2 tsp crumbled dry sage, and 1 1/4 tsp caraway seeds to flour mixture. Also, try this recipe with your favorite herbs!
Ingredients
-3 cups flour
-4 1/2 tsp baking powder
-1 tsp salt
-1/3 cup butter, room temperature
-1 1/4 cup milk
Directions
1. Preheat oven to 450 degrees.
2. Add flour, baking powder, and salt to a bowl (sifting if you'd like). Mix well. Cut in butter with a pastry blender until the mixture looks like a "meal." Stir in almost all the milk. If dough doesn't seem pliable, add enough milk to make a soft, puffy dough easy to roll out. (Too much milk makes dough sticky, while not enough makes biscuits dry.) Round up on lightly floured surface. Knead lightly 20-25 times. Don't be too rough on your biscuits!
3. Roll out to about 1/2 inch thick. Cut close together with a biscuit/cookie cutter. Fit leftover dough together. Do not reknead. Roll out dough and repeat until there's not enough dough to roll out anymore. (I use the last bit of dough to make a funny looking biscuit. It's a test biscuit to eat right out of the oven!)
4. Place close together for biscuits with soft sides, about 1/2 inch to inch apart for biscuits with crusty sides on a greased baking sheet. Place in the middle of the oven. Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.
Make biscuits--except increase milk to 1 1/2 cups. Drop from spoon onto greased pan or into greased muffin cups.
Buttermilk Biscuits
Make biscuits--except, in place of milk, use buttermilk. Use only 3 1/2 tsp baking powder and add 1/2 tsp baking soda.
Bacon Biscuits
Make biscuits--except add 1/3 cup drained cooked bacon bits (about 4 strips) to flour and butter mixture.
Herb Biscuits
Make biscuits--except add 1/4 tsp dry mustard, 1/2 tsp crumbled dry sage, and 1 1/4 tsp caraway seeds to flour mixture. Also, try this recipe with your favorite herbs!
Saturday, April 30, 2011
Manicotti con Vino!
This recipe was developed from a manicotti recipe I received via email. It's easy, tastes delicious, and is healthier than the white sauce versions of manicotti.
Ingredients
-2 tbsp olive oil
-1/2 of a medium onion (I used a yellow one), chopped
-4 cloves of garlic, minced (or use a garlic press)
-1 lb lean ground beef
-1 package of frozen chopped spinach, thawed and drained
-1 12 oz package of manicotti shells
-1 cup ricotta cheese
-1/4 cup parmesean cheese
-2 eggs
-2 jars spaghetti sauce (I use Classico Cabernet Marinara, thus the vino!)
-Your favorite italian seasoning
-mozzarella cheese
Directions
1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Set aside to cool.
2. Preheat the oven to 400 degrees.
3. To the ground beef mixture add the cooked spinach, ricotta cheese, parmesan cheese, and spices. When the mixture is cool, add the beaten eggs. Spread spaghetti sauce in the bottom of a 9x13 inch baking dish to cover the bottom of the dish. Stuff the manicotti shells with the meat/cheese mixture (An easy way is to put the mixture into a ziptop bag, cut the corner, and pipe the mixture into the shell); place shells in prepared dish.
4. Pour the remaining spaghetti sauce over the manicotti so none of the shells can be seen. This will cook the shells to a nice al dente in the oven. Cover the baking dish with aluminum foil and place in the oven for 35 minutes.
5. After 35 minutes, pull the wire rack out, take the foil off, and cover with the mozzarella cheese. Close the oven and continue baking for 10 minutes.
Enjoy!
Ingredients
-2 tbsp olive oil
-1/2 of a medium onion (I used a yellow one), chopped
-4 cloves of garlic, minced (or use a garlic press)
-1 lb lean ground beef
-1 package of frozen chopped spinach, thawed and drained
-1 12 oz package of manicotti shells
-1 cup ricotta cheese
-1/4 cup parmesean cheese
-2 eggs
-2 jars spaghetti sauce (I use Classico Cabernet Marinara, thus the vino!)
-Your favorite italian seasoning
-mozzarella cheese
Directions
1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Set aside to cool.
3. To the ground beef mixture add the cooked spinach, ricotta cheese, parmesan cheese, and spices. When the mixture is cool, add the beaten eggs. Spread spaghetti sauce in the bottom of a 9x13 inch baking dish to cover the bottom of the dish. Stuff the manicotti shells with the meat/cheese mixture (An easy way is to put the mixture into a ziptop bag, cut the corner, and pipe the mixture into the shell); place shells in prepared dish.
4. Pour the remaining spaghetti sauce over the manicotti so none of the shells can be seen. This will cook the shells to a nice al dente in the oven. Cover the baking dish with aluminum foil and place in the oven for 35 minutes.
5. After 35 minutes, pull the wire rack out, take the foil off, and cover with the mozzarella cheese. Close the oven and continue baking for 10 minutes.
Enjoy!
Tuesday, March 22, 2011
Bread!
I hate the bread out here. Let me preface this--I grew up in sunny Floridian suburbia and now live in the mountains, 2 hours from a big city. I love it here, but we have crappy bread. We don't have any upscale grocery stores, and all our bread tastes like dry cardboard. So much money was spent each year on bread I hated, so I decided to buy a breadmaker. I found one on Food Network for about 60 bucks, and am now a happy breadmaker!
It's fun, delicious, fresh, and guaranteed no preservatives. Can't beat that. Here's the recipe I used for my first loaf!
Homestyle White Bread
Ingredients
1 cup + 1 tbsp water
1 tbsp butter, softened
2 tbsp sugar
1 tbsp nonfat dry milk powder
1 1/2 tsp salt
3 cups bread flour
2 1/2 tsp bread machine yeast
Directions
1. Place the ingredients in your breadmaker bread pan in the following order: water, butter, sugar, milk powder, salt, flour.
2. With your finger, make a small indentation on one side of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.
3. Carefully insert the bread pan into the breadmaker and gently close the lid. Plug the power cord into an outlet. Turn your breadmaker on then sit back, relax, and wait for your bread!
*Remember to take the bread pan out of the breadmaker as soon as it's done baking, but leave the bread in the pan until it has cooled. *
The best part of making your own bread (besides the eating part, of course) is the amazing way your house smells while it's baking! Delicious!
It's fun, delicious, fresh, and guaranteed no preservatives. Can't beat that. Here's the recipe I used for my first loaf!
Homestyle White Bread
Ingredients
1 cup + 1 tbsp water
1 tbsp butter, softened
2 tbsp sugar
1 tbsp nonfat dry milk powder
1 1/2 tsp salt
3 cups bread flour
2 1/2 tsp bread machine yeast
Directions
1. Place the ingredients in your breadmaker bread pan in the following order: water, butter, sugar, milk powder, salt, flour.
2. With your finger, make a small indentation on one side of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.
3. Carefully insert the bread pan into the breadmaker and gently close the lid. Plug the power cord into an outlet. Turn your breadmaker on then sit back, relax, and wait for your bread!
*Remember to take the bread pan out of the breadmaker as soon as it's done baking, but leave the bread in the pan until it has cooled. *
The best part of making your own bread (besides the eating part, of course) is the amazing way your house smells while it's baking! Delicious!
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