The BBC's newest drama set in the 1950s. Why did I wait so long to start watching it?!
Spiced Roasted Chicken by Gourmet
Delicious, quick and easy! Double up on spices and add some wine to the deglazing process and you've got a winner.
Call me crazy, but I do love cold weather in winter. I want a winter that feels like winter. If it would only snow...
With Thanksgiving on Thursday, I thought I would share my conversion chart with all of you. Downloadable PDF below.
Download Conversion (note this is designed as a 5"x7")
If you like chicken pot pie and southern style biscuits, make this tonight. Easy and delicious, it's an all around winner.
This is one of those recipes that sounds weird but is amazing. So amazing, they seem the perfect substitute for breakfast, lunch or dinner. I promise you won't be disappointed.
Compost Cookies
1 cup butter (226g)
1 cup sugar
3/4 cup brown sugar
1 T corn syrup
1 t vanilla
2 large eggs
1 3/4 cups flour
2 t baking powder
1 t baking soda
2 t kosher salt
1 1/2 cups of baking ingredients (I used chocolate chips, baking m&ms, oreo cookies)
1 1/2 cups of snack food (I used pretzels & chili flavoured crisps)
1 heaping T of used coffee grinds
In stand mixer, cream butter, sugars and corn syrup until pale and fluffy. Scrape sides of bowl, turn on low and incorporate eggs and vanilla. Increase speed to medium high and set a timer for 10 minutes. When time is over, mixture should be pale and almost doubled in size. On lower speed, add in flour, baking soda, baking powder and salt. Mix until just incorporated, around 45 seconds. Add in baking ingredients on low and mix for 30 seconds. Repeat with snack foods. Press clingfilm onto top of dough and refrigerate for a minimum of 1 hour or up to a week. Do not bake from room temp.
When ready to bake, preheat oven to 400F (200C). On a parchment lined baking sheet, place scoops of dough several inches apart. Bake for 8-10 minutes. Cookies are done when browned around the edges and lightly browned on top. Remove from oven and allow to cool completely on cookie sheet.
Cookies should last 5 days in an airtight container.
Enjoy!
Recipe from Christina Tossi
When I saw peaches on sale this week I bought a couple packs with the intention of making a pie. Then I saw a recipe online for cobbler and knew it would be perfect.
I was right- this is a delicious easy dessert!
Peach Cobbler
1 stick (113 g) butter
1 1/2 cups flour
1 1/2 cups sugar, plus 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon almond extract, divided
2 lbs peaches, peeled and sliced (about 4 cups)
Preheat oven to 350F (around 180C) and move rack to lower middle position. Put butter in a 9x13 pan and place in oven to melt.
Whisk together flour, 1 1/2 cups of sugar, salt and baking powder. Add in milk and 1/2 teaspoon almond extract, whisking until smooth.
Stir peaches with remaining 2 tablespoons of sugar and 1/2 teaspoon almond extract. When butter has melted, pour in batter and top with peaches.
Bake until golden brown, 45-50 minutes.
Recipe from Three Many Cooks
Serve with cream or ice cream. Enjoy!
If you've read The Help, you know the large part food plays in the book. Of course, you also know the legend that is Minny's famous chocolate custard pie.
Recipes have been making the rounds inspired by the book and this one comes from Food & Wine magazine. This recipe is actually by the woman who made the pies for the movie. In fact, she made over 50 of these very pies!
Minus the special ingredient of course.
Now let me tell you, this pie is seriously delicious. I would say probably one of the best chocolate pies I have ever eaten.
Seriously, go make it right now. It's easy I swear.
Minny's Chocolate Pie
1 ready made pie crust or make your own
1 1/2 cups sugar
3 tablespoons unsweetened cocoa
4 tablespoons unsalted butter, melted
2 large eggs, beaten
1 teaspoon vanilla
1/4 teaspoon salt
(plus whipped cream for garnish)
Preheat oven to 350F (175C). Place crust in 9 inch pie pan and prick lightly. Line with foil or parchment and fill with beans or rice. Blind bake for 15 minutes. Remove beans/rice and bake for further 5 minutes until crust appears dry but not brown.
In bowl, whisk together all ingredients until smooth. Pour into pie crust and bake 45 minutes, rotating half way through and covering crust with foil if needed. Filling is done when appears set with slight jiggle in the center. Cool completely before serving and refrigerate if required.
Garnish with whipped cream and enjoy!
recipe from: Food & Wine
Note: I baked until entire pie was set including the middle which took about 40 minutes. It turned out perfect as you can see above. I was worried if the middle was jiggly it wouldn't set and I'm glad I left it until it was completely done.
If you go out to eat in my hometown you can pretty much assume you'll be drinking sweet tea with your lunch or dinner. Pitchers and refills are plentiful.
So when the weather forecast looks like the above, there is only one drink in my house.
Cold delicious sweet tea.
There's nothing like it.
There's also no two recipes that are alike.
If you're at my grandma's house, it's guaranteed to be Luzianne and it's guaranteed to be perfect.
Side note: anyone else remember those little animals that used to come with the box of tea bags?
My mamaw always made iced tea with grape juice and to this day the taste reminds me of her.
I normally take mine half and half when ordering out. That's half sweet and half unsweet. When I make it at home, I use about 1/4 - 1/2 c of sugar per gallon of tea.
Making it in England does have challenges. Hard water and the type of tea can create cloudy iced tea. While it isn't pretty, it usually doesn't affect the taste.
Lately, I've tried something new with each gallon.
The last two gallons I made, I simply added the tea bags (7-8) to the cold water and let it sit (this pitcher 24 hours!). I then mixed in simple syrup to taste. It's stayed clear so far. I've also been adding in a pinch of baking soda so I don't know if that's what has made the difference of not.
Next on my agenda? Pick up some orange pekoe tea bags from Fortnum & Mason. If I can't get Luzianne surely F&M will do!
So tell me, iced tea yay or nay and any secret recipes to share?
Want an easy, quick dinner? This was a surprisingly tasty meal with only a few ingredients.
You need:
1. A tangy bbq sauce (nothing sweet!)
2. Canned pineapple- take a few slices out and dice
3. Onion- diced
4. Chicken breasts
Place chicken in bottom of slow cooker and cover with onion and pineapple. Pour at least half the bottle of bbq sauce over the chicken- you really want it well covered to keep it moist. Turn on high and cook for 2-2.5 hours. Check chicken with thermometer and when an internal temperature of 170F has been reached, remove and shred with two forks. Add chicken back to slow cooker and mix well with sauce. If it tastes too tangy, add a little pineapple juice to sweeten. Turn slow cooker to low and allow to simmer for another 30 minutes to an hour. Serve on buns and enjoy!
Notes: Original recipe from here. I would not recommend leaving your chicken on all day like the original suggests if you are using chicken breasts as the low fat content will create very dry chicken. The key is to cover well with sauce, pull the chicken as soon as it's cooked and switch to low heat to soak up the sauce. If you're using a thicker bbq sauce, you may need to pour in the entire bottle- Sylvia's is rather thin so I used about 3/4 of the bottle. If you're in the UK, you can find Sylvia's on Ocado.
There is nothing better than homemade (from scratch) cake. This is not one of those but it is good enough to fool your guests.
Strawberry Cake
1 box yellow cake
4 eggs
1/2 cup water
2/3 cup vegetable oil
pureed strawberries (1.5-2 cups for cake and 1/4 cup for frosting)
Mix all ingredients together on low until combined. Scrape bowl and beat on medium for 2 minutes. Try not to eat all the batter. Bake according to box instructions, until toothpick comes out clean.
For frosting, make your favourite buttercream (I like this one) and add strawberry puree. You will have to be careful with consistency but if you're making a bundt and need thinner icing, add in full 1/4 cup. If your icing still isn't thin enough, add in a little extra melted butter and/or microwave for 10 seconds. If you need thicker buttercream, you may need to add in additional sugar.
Frost cake when cooled and enjoy!
Want dinner in 15 minutes? Done!
This is easy, quick and delicious.
Pesto Shrimp Alfredo
25 grams butter
1/2 cup pouring cream (I used half fat)
1/4 cup grated parmesan
2-3 heaped teaspoons pesto
150 grams shrimp
skinny pasta (angel hair or tagliolini all'uovo)
pepper to taste
Place pot of water to boil on stove for pasta and cook according to instructions.
Whilst waiting for water to boil, melt butter over medium-low or low in a skillet. Pour in cream and season with pepper. Stir in parmesan and allow to dissolve. Add pesto and allow sauce to thicken slightly thicken before adding shrimp. Allow shrimp to fully cook and turn pink.
Pour sauce and shrimp over pasta and enjoy!
recipe slightly adapted from AllRecipes
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