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!

Freaking Awesome Cookies

Preheat the oven to 350 degrees F.

Ingredients:
1 cup (2 sticks) of butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups flour (+ 1 tablespoon if baking at high altitude, like me)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon cream of tarter
1 egg
1/2 cup mini chocolate chips (optional, I usually skip them.)

1. Cream together the butter, sugar, and vanilla.

2. Add the remaining ingredients, ending with the egg. Mix all the ingredients together for 2 minutes on medium-high on an electric mixer. If baking chocolate chip cookies, add the mini chips after adding the egg and mix thoroughly.

3. Grease 2 cookie sheets, or line with parchment paper.

4. For smaller cookies, roll 1 tablespoon of dough into a ball with the palms of your hands. For larger cookies (4-5 inches), roll 1/3 cup of dough into a ball with the palms of your hands.

5. Slightly flatten each cookie with the palm of your hand. Sprinkle the top of each cookie with a topping of your choice if you'd like (sliced almonds, sprinkles, chocolate chips, etc.)

6. Bake smaller cookies for 7-10 minutes, until the edges are light brown. Bake larger cookies for 10-12 minutes or until the edges are light brown.  Enjoy!

My Secret Ingredient

It's no secret what you cook can only be as good as the ingredients you use.  Especially spices.  The ones you get from the store can be over a year old before you even purchase them!

Penzey's is my secret.  All their spices are fresh, and only a tad bit more than the ones you get from the grocery store.   One whiff and you'll never go back!  They make it easy too--you can order online or from their catalogue if you're not located by one of their brick and mortar stores.  To say I'm addicted is a bit of an understatement.

Plus, they have delicious recipes in every catalogue!  Told you, you can't beat it.   And, no, this post isn't sponsored.  I just love them that much.

Ralphie's Lazy Man Brisket

My dad is writing a cookbook.  I don't know if it'll ever get published, but this recipe is too good to leave to chance.  Plus, it's easy.  The best thing about crock pots--put all the stuff in the pot in the morning, work all day, come home to a great meal.  Can't beat it.

Ingredients
One 2-4 lb brisket (or similar cut of meat)
One can of Coke (Dr. Pepper also can be used)
Two cups ketchup
One package of onion soup mix
One cup water

Directions
Trim excess fat from meat.  Pour all ingredients into crock pot and mix slightly.  Add the meat.  Cover and cook on LOW for 8-10 hours until meat pours apart easily.

Some people like brisket on a bun but I like it as is, with a side of veggies and some mashed potatoes.  The bun can be saved for tomorrow's brisket sandwich lunch!

Chicken Pot Pie

This recipe is a total crowd pleaser (and one of the beau's favorites)!  They'll never know there's no cream in it!

Healthy?  Check.
Creamy?  Check.
Super Delicious?  Absolutely.

The secret here is making a rue before adding the chicken broth, then whisking a LOT.  The rue provides a wonderful base, and adds a little nuttiness to the flavor.

Ingredients
4 tbsp unsalted butter
1 medium onion, diced
2-3 large carrots, sliced
1/2 cup all-purpose flour
salt & pepper to taste
4 cups low-sodium chicken broth (I like Kitchen Basics)
3 cups cooked chicken (I use a rotisserie chicken from the store.  Take it apart by hand, and it adds to the rustic feel of the entire dish.  Plus, the rotisserie chicken is more flavorful, which means you can use less salt!)
1 cup frozen peas
1 1/2 tsp fresh thyme leaves
1 sheet frozen puff pastry (I haven't found a recipe for a good one yet, so the store bought one works)
1 egg yolk


1.  In a medium saucepan, melt butter over medium heat.  Add onion and carrot and cook until onion softens, about 6 minutes (longer for high altitude).  Add flour and a pinch of salt; cook, stirring frequently, until the mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes (again, longer if high altitude).

2.  Whisking constantly, add broth.  Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes.  Reduce to a simmer and cook 10 minutes.  Stir in chicken, peas, and thyme.  Season with salt and pepper (I normally under-salt a bit, to let each person add their desired salt themselves).  Divide mixture among ramekins; refrigerate until room temperature, about 20 minutes.

3.  Preheat the oven to 375 degrees F.  Roll out pastry (it should be a good thickness right out of the box).  Cut into squares, a bit larger than the ramekins.  With the tip of a sharp knife, cut vents into the pastry.  Cover ramekins with the pastry.  In a small bowl, lightly beat the egg yolk with 1 tsp water; top pot pies with egg wash.  Refrigerate 15 minutes.

4.  Bake until pastry is deep golden brown and juices are bubbling, about 35 minutes.

This is a lengthy process, about 1 1/2 hours, but absolutely delicious and totally worth it!  I always make sure to make a few extra to freeze for another dinner on a cold night.

Hello there, Foodies!

After the success of my first blog, EatDrinkSmile, I wanted to venture into the world of blogging about food I cook and bake, not just food I eat out!

My name is Steph.  I love being in the kitchen and playing with food.  I love Food Network.  I love eating out.  I'm also a snowboard instructor, so I'm super active and always hungry.  Please feel free to try my recipes and to send me some of yours to try!

Many thanks to Peas & Crayons for the love and inspiration.  Love you Jenn!