Pork Corn

Pork Corn
Pork Corn

Bacon makes everything better, right? I remember when I was a kid  on Friday nights I would watch Dallas and Falcon Crest on TV with my mom along with a big bowl of popcorn and a Diet Rite. My father affectionately refered to these TV programs as “The Jerk Shows”. My mom would always make popcorn on the stove and toss it with real butter and lots of salt…yum!

My sister-in-law Stacey inspired this version of popcorn as her grandmother used to make it for her and her brothers. I like to save bacon fat and keep it in the fridge because it is a great way to add flavor to any hot dish, including popcorn.  Regardless if you have bacon fat in your fridge or not, make the stove top version rather than microwave popcorn. It tastes better, is much cheaper, and you won’t miss all of the chemicals.

Bacon Fat
Bacon Fat

Mise en place
Large pot with a lid
4 slices of bacon
1/2 cup popcorn kernels
3 Tbsp. unsalted butter
Salt to taste (or other dry seasonings)

  • Cook the bacon in the same large pot you will use for the popcorn.
  • Remove and finely chop the cooked bacon
  • Add the popcorn to the bacon fat in the pan, cover with lid and cook over medium heat.
  • Meanwhile melt the butter.
  • Listen to the popcorn, as it heats it will begin to pop. Using pot-holders shake the pan with the lid on tight and  allow the bacon fat to coat all of the kernels and ensure even popping
  • Heat until the popping slows and almost stops. Be careful not to burn the kernels.
  • Remove from heat, add the butter and finely chopped bacon, cover and shake.
  • Pour into a bowl and serve. Add salt as needed.

Note: Eat slowly, the rich flavor will catch-up and you may regret those last few handfuls.

Enjoy!

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Creamy Chocolate Frosting

Chocolate Frosting
Chocolate Frosting

This frosting is dangerous! So simple to make and with the texture of silk and rich chocolate flavor you are sure to eat more than you want. I love the consistency of store-bought tub frosting but I don’t like the processed taste. Problem solved with this recipe. I wrote it down while watching an episode of America’s Test Kitchen and have been making it since. If you don’t have a food processor I think a mixer would work but be sure to sift the cocoa and powdered sugar before you add them to the mix.

Chocolate Frosting - Top View
Chocolate Frosting - Top View

The cupcakes in the images above are a modified version of this recipe using a yellow cake mix with vanilla pudding and semi-sweet chocolate chips.

Frosting – Mise en place
2 1/2 sticks of room temp. unsalted butter
1 cup powdered sugar
3/4 cup cocoa
pinch of salt
3/4 cup light corn syrup
1 tsp. vanilla
8 oz. milk chocolate, melted and cooled slightly (Dark chocolate can also be used)

  • In a food processor with the blade attachment, pulse the butter, sugar, cocoa and salt until smooth, scraping the sides as needed.
  • Add the corn syrup and vanilla and process until just combined. Scrape the sides.
  • Add the melted chocolate and pulse until smooth and creamy.

Enjoy and share your comments. I’d love to hear what you think.

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Cranberry Orange Scones

Cranberry Orange Scones
Cranberry Orange Scones

I know what you are thinking…scones are dry, tough and flavorless. Think again. This version is light and tender with a hint of sweetness next to the tart flavor of the cranberry and orange. The key is not to over mix the dough. Most recipes tell you to knead the dough and cut into shapes but I prefer the rustic look and tender texture that come from not kneading. Start your Easter Brunch with a platter of mini scones and a bottle of Champagne.

I attended a shower for a new baby girl and drizzled them with some pink icing. Use the juice of the orange and mix it with powdered sugar to the desired thickness for a quick icing.

Mise en place
3 cups a.p. flour
1/3 cup sugar
 2 1/2 tsp. baking powder
1 tsp. salt
zest of 1 orange (1 Tbsp.)
3/4 cup unsalted butter (1 1/2 sticks), chilled & cut into 1/2″ pieces
3/4 c. dried cranberries, chopped
1 cup buttermilk, chilled
extra buttermilk and sugar for finishing

  • Preheat the oven to 400 F. and line a baking sheet with parchment
  • Wisk together in a large bowl the flour, sugar, baking powder, salt, baking soda, and orange zest (Or mix in the food processor with a blade attachment).
  • Add the butter and mix with your fingers until it resembles coarse meal (or mix in the food processor until a coarse meal forms)
  • Add the buttermilk and gently mix with a fork
  • Let the dough rest for 2 – 3 minutes
  • Use your hands to finish mixing, just until the dough comes together. It is important not to over mix.
  • Scoop heaping tablespoons onto the baking sheet
  • Optional – brush with extra buttermilk and sprinkle with sure for additional color.
  • Baking time varies depending on how large you make the scones. I like to bake unitl just barely brown on the edges.
  • cool and enjoy! This should make about 2 dozen scones.

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1 Recipe, 3 Different Cakes

Pistachio Cream Cake
My husband's birthday cake - pistachio cream

I love to bake but sometimes I don’t have the time or energy to make a cake from scratch. My dear friend Gretchen introduced me to the recipe for Triple Chocolate Cake. Although it uses a box cake mix, the from-scratch flavor is sure to please your guests and the simple recipe will please you.

The original recipe is a chocolate bundt cake but the flavors can easily be switched out as I have done with the Pistachio Cream version. Below I listed three different versions but there are as many possibilities as there are pudding flavors. Get Creative!

Mise en Place

The Original – Triple Chocolate Bundt Cake
1 pkg. chocolate cake mix
1 bag of chocolate chips
1 – 3.4 oz. box of instant chocolate pudding
4 eggs
1/2 c. warm water
1/4 c. canola oil
1/2 c. sour cream
Powdered sugar to garnish

Reverse Original – White Chocolate
1 pkg. white cake mix
1 bag of white-chocolate chips
1 – 3.4 oz. box of instant white-chocolate pudding
4 eggs
1/2 c. warm water
1/4 c. canola il
1/2 c. sour cream
Cocoa powder to garnish

Pistachio Cream
1 pkg. white cake mix
1 small 3.4 oz. box of instant pistachio pudding
4 eggs
1/2 c. warm water
1/4 c. canola oil
1/2 c. sour cream
Crushed Pistachios for garnish
Cream cheese frosting recipe 

  • Preheat the oven to the temperature specified on the cake mix.
  • Traditionally the chocolate version is made in a bundt pan but as the picture shows, I have successfully baked it in round pans as well. Spray your bundt pan with non-stick spray, or spray your round pans (lining the bottom w/ parchment rounds) with non-stick spray.
  • In a large bowl mix together the dry ingredients and then add the wet ingredients. Beat with an electric mixer for the same amount of time as specified on the cake box instruction.
  • Fold in the chocolate chips (if using) and pour into a greased bunt pan.
  • Bake for 45-60 minutes just until done. You can do the toothpick test but be careful as it may not come out clean b/c of the melted chocolate chips.
  • When it comes out of the oven let it sit for about 5 minutes, then flip it onto a plate.
  • After it is cooled COMPLETELY you can either dust it with powdered sugar/cocoa for a garnish or frost with your favorite frosting. With the pistachio version I like to frost it with cream cheese frosting and garnish with the chopped nuts.

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Cole Slaw

Cole Slaw
Cole Slaw

I love good cole slaw. I remember going to dinner on Sundays at my Great Aunt Mary’s and she would always make cole slaw. While March is living up to its “in like a lion” reputation, an impromptu dinner tonight for which the host made ribs, proved to be a welcome glimpse of summer on this miserable spring evening. I brought this cole slaw to serve with the ribs.

I thought this recipe would be not only perfect for a summer bbq but also appropriate to serve with a corned beef sandwich on this fast approaching St. Patrick’s Day!!!!

Mise en place
1 head of green cabbage, finely shredded
2 large carrots, finely shredded
2 Tablespoons sugar
2 Tablespoons white vinegar
3/4 c. mayo
3 Tablespoons sour cream
1 1/2 teaspoon celery salt
2 teaspoon dry mustard
1 tablespoon finely grated white onion (I used a micro-planer)
S/P to taste

  • In a small bowl mix together the sugar, vinegar, mayo, sour cream, seasoning, onion.
  • In a large bowl combine the cabbage and carrot
  • add the dressing and mix to combine.
  • Adjust the seasoning as necessary. This will vary depending on the size of the head of cabbage.
  • Make at least 1 hour before serving. Allow the salad to hang out in the fridge a little while before serving.

Enjoy!!!

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In The Pantry

Pantry

I was talking to my sister Molly on the phone the other day and she mentioned she often doesn’t use a recipe when she makes soup or chili. My typical busy week nights do not accommodate the patience it takes to follow a recipe. I use recipes when I have time to learn new techniques and flavors as well as inspire me to push my kitchen comfort zone.

That being said, to be able to successfully engage in “improv cooking” I need a well stocked pantry/fridge/freezer. Below is a list of items I try to  keep on hand. My small pantry has been especially important lately with all of this winter weather we’ve been having. Running to the grocery in the middle of a blizzard is not an option.

Dry Goods:

  • Yellow onion
  • potato
  • assorted pastas
  • assorted rice/grains
  • canned beans
  • canned diced tomatoes
  • honey
  • kosher salt
  • assorted spices
  • olive oil
  • red pepper infused olive oil
  • canola oil
  • white & dark brown sugar
  • cocoa
  • flour
  • baking soda
  • baking powder
  • corn starch
  • corn syrup
  • molasses
  • red wine / white / balsamic vinegar
  • popcorn
  • beef & chicken broth
  • tomato paste
  • Good Season’s dressing mix
  • Lipton Onion Soup Mix
  • peanut butter
  • tea
  • garlic

Fridge:

  • assorted blocks of cheese
  • Dijon mustard
  • Siracha
  • butter
  • eggs
  • tortillas
  • milk
  • raspberry jam
  • COFFEE!!!
  • espresso
  • chocolate syrup
  • ginger ale
  • pickles/relish
  • ketchup & yellow mustard
  • sesame oil
  • Worcestershire sauce
  • Helman’s mayo
  • bacon fat

Freezer:

  • frozen corn
  • frozen peas
  • walnuts/almonds/pecans
  • frozen bread crumbs

What am I missing? Do you have things you can’t live without? If so, please share them in the comment box below.

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