Shiny Appliance Cleaner

I would estimate at least 50% of time spent in the kitchen is on cleaning. I just made griddle hamburgers and had to wipe down the stove afterwards and I used this cleaner. I like this mix because it uses natural ingredients that don’t smell offensive. It is from the book Clean & Green by Annie Berthold-Bond.

I recently discovered borax and am now addicted to the stuff. I use it in the laundry and as a cleanser, it is wonderful! I had no idea Murphy’s oil soap was so safe either. Thankfully I’ve been using that for years. I happen to have all of these ingredients in my kitchen and decided to try to make it and now I use it all of the time.

You will need a good microfiber cloth to ensure minimal streaking on stainless appliances.

1 t. borax
1/2 t. Murphy’s Oil Soap
3 T. white vinegar
2 c. hot water
Spray bottle

  • Mix all of the ingredients in the spray bottle and shake to combine
  • spray on kitchen surfaces and wipe clean with a microfiber cloth.

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Jalapeno Corn Muffins

This was the very first thing I made in Culinary school. These muffins are considered a quick bread because there is no kneading involved and are mixed using the well method which involves adding the wet ingredients to the dry ingredients and mixing only until combined. Another characteristic of quick breads is the addition of baking powder or baking soda as is the leavening agent as opposed to yeast .

Side note: Did you know baking powder is essentially baking soda with cream of tartar added? The cream of tartar is the acid that activates the baking soda. Notice this recipe does not use buttermilk, which typically acts as an acid, but rather heavy cream. There is no need for the acid when using baking powder.

Mise en place
Pre-heat the oven to 375 degrees F.
2 c. cornmeal
2 c. all-purpose flour
1/4 c. sugar
2 t. salt
1 T. baking powder
1 c. frozen corn
1 c. chopped red/green pepper
1/4 c. chopped jalapeno pepper
3 oz. grated cheddar
3 eggs
2 c. heavy cream
2 oz. melted unsalted butter (1/2 stick)

  • In a large bowl mix all of the dry ingredients (cornmeal, flour, sugar, salt, bk. powder)
  • Add the corn, peppers and cheese – mix to combine
  • In a separate bowl mix the eggs and cream, then add to the bowl of dry ingredients.
  • Mix only until barely combine, add the melted butter and mix only until just combined*
  • Fill muffin tins 3/4 of the way full and bake at 375 degrees F. until golden.

*anytime you add liquid to flour you activate the gluten which is the protein in the flour. The more you “work” or stir/knead flour, the more you activate the gluten. In the case of theses muffins you want a tender texture. In the case of french bread you want a more chewy texture and will knead the dough to activate the gluten. You can control the gluten not only by working it but also based on the type of flour you use or the amount of fat in the recipe, but I won’t get into that right now.

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Ranch + Dill Pub Crackers

Pub Crackers

With football season starting I thought I’d post this recipe. The salty and crunchy texture paired with the dill flavor are a perfect accompaniment to a cold beer. This is great to travel with, bring to a party or simply snack on at home while watching football.

The measurement will depend on the size of the bag of oyster crackers you buy.  If it is a smaller bag, use the smaller measurement but much of this is also to taste so use your judgment. I almost always end up adding more salt and dill but it’s up to you.

Ingredients:
12 oz to 16 oz bag of oyster crackers
¾ c. – 1 c. Vegetable Oil
1 pkg. Hidden Valley Powder Ranch Dressing mix
½ to 1 teaspoon Dill Weed
Kosher Salt to taste
Fresh Ground Pepper to taste

  • Pre-heat the oven to 250° F
  • Whisk the oil, ranch powder, and dill weed together in a bowl.
  • Dump the oyster crackers onto a large pan.
  • Drizzle the oil mix over the crackers and season with salt and pepper and mix to combine.
  • Bake for about 15-20 minutes or until the crackers a golden brown and have dried out.  Turn them in the oven every 5 minutes or so. 
  • Don’t be afraid to taste them to adjust the salt/pepper and check if you need more dill weed.

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Farmhouse Banana Bread

I had two ripe bananas on the counter and with the cool weather we’ve been having I decided to turn the oven on and make banana bread. This recipe is from one of my mother’s many Iowa farm cook books and unfortunately I don’t have the originators name. I changed the mixing method a little bit to help lighten the texture and also added a tiny amount of vanilla. I love this bread because it is simple and you are not overwhelmed by any one ingredient. The butter is balanced with the banana and sweetness of the sugar to make a tender bread that reminds me of home. Enjoy!

Mise en place
2 c. flour
1 teaspoon baking soda
1 teaspoon salt
½ c. butter (1 stick)
1 c. sugar
2 – 3 bananas
2 eggs
½ c. butter milk*
1 t. vanilla

*You can make a quick buttermilk by combining 1 1/2 teaspoon of white vinegar into a measuring cup and fill with milk to the 1/2 c. line with milk to make 1/2 cup of buttermilk. Let it sit on the counter for 10 minutes allowing the vinegar to work its magic.

  • Preheat oven to 350 F
  • Wipe the a loaf pan with the butter wrapper or spray with canola oil. Dust with flour if you are not using a non-stick pan.
  • Combine the flour, salt and baking soda in a small bowl and stir with a whisk to incorporate.
  • Combine the eggs and buttermilk in a small bowl and whisk to combine.
  • In a large bowl, using a hand mixer, cream the butter. Add the sugar and cream until fluffy. Add the bananas and mix until well combined
  • Next add the dry and wet ingredients. Use a rubber spatula and begin with the flour mix, add 1/2 c. and mix until barely combined. Next add some wet and mix until just combined. Keep going until all of the wet and dry are combined.
  • Pan and bake for 50 minutes or until the center of the loaf is barely firm.
Banana Bread
Banana Bread

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Lemon or Lime Curd

The possibilities are endless with this recipe and it is quick, easy, and inexpensive to make.  Fill tart shells or a cake with it for dessert; serve it with scones at brunch; fold in some whipped cream to make a mousse and use as a dip for fruit or coconut crust.  You can even replace the lemons with lime to make lime curd.  Have fun!

Prep
4 whole eggs (beaten)
1 c. Sugar
1/2 c. Lemon or Lime juice (pulp & seeds are okay, it all gets strained in the end)
1 Tablespoon grated lemon or lime zest (only the yellow of the lemon, no white)
Pinch of salt
1 stick of unsalted butter, cut into small pieces

Cook

  • Place the eggs, juice, zest, sugar and salt into a sauce pan and cook over medium heat, stirring constantly. 
  • Cook until the sauce thickens and coats the back of the spoon.  You should be able to run your finger across the back of the spoon and the curd should not run back together.  Do not boil the curd
  • Pour the curd through a fine mesh sieve into a bowl.  Immediately add the butter and stir until melted.
  • Place plastic wrap directly on top of the curd and press out any air bubbles and chill.

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Chicken Salad

This recipe is inspired by a chicken salad I had at a local deli. It isn’t perfected just yet but I want to write it down before I forget the ingredients. By using a rotisserie chicken you avoid having to turn the oven on which is ideal in during summer heat. The sweetness and acidity from the tomatoes and white balsamic vinegar is a nice contrast with the rich chicken and creamy mayo.

Chicken Salad – Serves 4
1 rotisserie chicken from your local grocery
1 pint grape or cherry tomatoes, halved
1/2 c. frozen corn
1/2 c. frozen peas
1/4 c. chopped green onion
2 T. chopped flat leaf parsley
2 stalks of celery, sliced
1/2 c. mayo
2 cloves minced garlic
1/4 c. white balsamic vinegar
s/p to taste

  • Remove the meat from the chicken and chop into small chunks and transfer to a large bowl. Discard the skin and save the chicken bones to make broth for a later time
  • Add to the chicken the corn, peas, tomato, onion, parsley and celery
  • In a small bowl whisk together the mayo, garlic, vinegar and pour over the chicken mix
  • Stir to incorporate and add salt and pepper as needed.
  • Serve over a bed of lettuce with a gorgeous piece of bread.

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