Friday, March 26, 2010

Gourmet Night- February 2010

Pioneer Woman Mushrooms Stuffed with Brie


1 package White Button Mushrooms, Washed And Stems Removed

4 cloves Garlic, Minced

¼ cups Flat-leaf Parsley, Chopped

4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

Splash Of White Wine (optional)

1 slice (wedge) Of Brie Cheese

Preparation Instructions

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

Tortilla Roll-Ups


1 package (8 ounces)cream cheese

1/3 cup chunky salsa

¼ cup chopped green onion

½ teaspoon garlic salt

½ teaspoon chili powder

12 (6-inch) flour tortillas

Green olives

Beat cream cheese until smooth. Add salsa, green onion, garlic salt, and chili powder, mixing well.

Spread a heaping tablespoon of the cream cheese mixture on each tortilla. Roll up each tortilla tightly, jelly roll fashion, and place seam side down on a baking sheet. Cover and chill at least 2 hours. Slice each roll into 4 pieces. Top each appetizer with a green olive in a toothpick.

Pioneer Woman Rosemary-Onion Bread with Blue Cheese Topping


1 Tablespoon Butter

1 whole Large Yellow Onion, Sliced*

3 cloves Garlic, Minced

1-½ cup Warm Water

3 teaspoons Active Dry Yeast

1 Tablespoon Sugar

3 Tablespoons Olive Oil

3 cups Bread Flour

2 teaspoons Kosher Salt (more To Taste)

Freshly Chopped Rosemary To Taste (be Generous!)

½ cups Crumbled Blue Cheese*

Preparation Instructions

Saute sliced onions and minced garlic in 1 tablespoon butter over medium heat. Cook them until brown and caramelized, about 8 to 10 minutes. Allow to cool for a few minutes.

Pour warm water into a bowl. Sprinkle yeast on top. Add sugar and olive oil, then stir gently with a fork until combined. Set aside.

Combine flour and salt in a separate bowl. Add to the flour mixture your onions, and rosemary in alternating ingredients, stirring gently until dough is combined. (It’ll be sticky!)

Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!)

Drizzle olive oil in a separate bowl, then add your ball of dough, turning to coat. Cover with a tea towel and place in a warm spot for 1 1/2 to 2 hours.

Preheat oven to 400 degrees.

Divide dough into eight portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes.

Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.

To top with blue cheese, either place crumbled blue cheese on completely baked rolls and allow it to soften naturally, OR remove the rolls with five minutes baking time left, top with cheese, and return to the oven to finish baking and allow cheese to melt.

Serve warm or at room temperature. Divine!

* I left these ingredients out, but I’m sure they would be great!

Pioneer Woman Chicken Scallopine


1 pound Linguine

6 whole Boneless, Skinless, Trimmed Chicken Breasts

Salt And Pepper, to taste


2 Tablespoons Olive Oil

4 Tablespoons Butter

12 ounces, weight White Mushrooms, Sliced Thin

1 cup Dry White Wine

Chicken Broth (optional)

1 whole Lemon

½ cups Heavy Cream (can Use Half-and-Half)

1 teaspoon (heaping) Capers

Chopped Fresh Italian Parsley

Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

*When I made this for you all, my sauce didn’t set up so it really wasn’t very good, but I made it for my family before and after, and it was sooo good! I used the chicken broth for gourmet dinner night, and I used cooking wine the other times, that must be the trick!

Pioneer Woman Oven Roasted Asparagus


1 bunch(es) Asparagus

4 Tablespoons (up To 5 Tablespoons) Olive Oil

Kosher Salt To Taste

Freshly Ground Black Pepper, To Taste

Preparation Instructions

Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.

Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.


Greek Salad


Iceberg Lettuce

Greek Olives

Roma Tomatoes

Feta cheese

Balsamic Vinegar

Greek Salad Dressing (I got mine from Dansk)

Prepare lettuce. Add the olives, sliced tomatoes, cheese and add a little Balsamic Vinegar and a little dressing.

Pioneer Woman Tres Leches Cake


1 cup All-purpose Flour

1-½ teaspoon Baking Powder

¼ teaspoons Salt

5 whole Eggs

1 cup Sugar, Divided

1 teaspoon Vanilla

⅓ cups Milk

1 can Evaporated Milk

1 can Sweetened, Condensed Milk

¼ cups Heavy Cream



1 pint Heavy Cream, For Whipping

3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares

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Wednesday, March 24, 2010

Gourmet Night- March 2010

Brie and Caramelized Mushroom Mini Tarts:
  • 1 tbsp olive oil
  • 6 oz button mushrooms, chopped into small pieces
  • 6 oz cremini mushrooms, chopped into small pieces
  • 3-4 cloves of garlic
  • Sea salt and freshly cracked pepper, to taste
  • Double creme brie cheese
  • 15 mini phyllo cups (find in the frozen food section)
  • Fresh parsley, chopped
Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium high heat. Add the chopped mushrooms to the hot oil and cook, without stirring, for 2-3 minutes. Toss the mushrooms with a spatula and season with sea salt and freshly cracked pepper; cook for an additional 2 minutes then add the minced garlic and a bit of freshly chopped parsley. Cook, stirring continuously for 1 minute then remove from the heat.

Place a big chunk of brie cheese in each phyllo cup then top with a spoonful of the mushrooms. Bake in the oven for 4-5 minutes or until the cheese is oozing and the phyllo cups are golden brown. Serve immediately.

Walnut Salad
  • 2 large heads of Romaine lettuce
  • 1 lb. bacon, cut in 1/2 inch pieces and cooked (I used less)
  • 3 pears, cut into chunks with or without skin
  • 12 oz. crumbled gorgonzola cheese
  • 1 1/2 c. broken walnuts
  • red wine dressing
  • 1 1/2 c. red wine vinegar
  • 1 c. sugar
  • 3/4 c. oil
  • 1 medium red onion
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. dry mustard
  • 2 TB. poppy seeds
Cut the red onion into 1" cubes. Put all ingredients in a blender and mix. Toss salad, add dressing and serve.
*I ended up eyeballing the salad ingredients as I was putting it together. I found I didn't need as much as the recipe called for. The dressing recipe makes a TON so you might want to cut it in half.

Potato Rolls
  • 1/4 c. warm water
  • 2 TB. sugar
  • 2 pkg. active dry yeast
  • 1/2 TB. salt
  • 1 c. cream
  • 1/4 c. butter, melted
  • 1 egg
  • 1 c. mashed potatoes
  • 4 c. all-purpose flour
Combine warm water with 1 TB. sugar and yeast in a small bowl; stir and set aside. In a large bowl, mix the cream, potatoes, melted butter, egg, 1 TB. sugar, and salt. Stir well and add the yeast mixture and 2 cups flour. Work in another 2 cups flour slowly, unitl the dough is stiff enough to knead. Knead for 4-5 minutes until dough is smooth and elastic. Turn the dough into a lightly oiled bowl, cover, and let rise 1 hour.

Grease 2-3 pie tins. Punch down the dough and push out air bubbles with your palm. Take pieces of dough to form 2-inch balls and set in 9-inch pie tins, 1 inch apart. Cover and let rise 30-40 minutes. Bake in a preheated 350 degree oven for 10-15 minutes or until tops are browned. Brush the rolls with melted butter as soon as you remove them from the oven.

Baby Reds
  • 5 lbs. baby red potatoes
  • 1/2 lb. bacon
  • 1/4-1/2 c. cilantro, chopped
Dice bacon and fry, then set aside. Slice potatoes in half. Toss potatoes in bacon grease, then place face down on a cookie sheet and bake at 375 degrees for 1 hour. Toss with cilantro and bacon bits.

Stuffed Pork Roast
  • 4 lb. pork tenderloin roast (I used the 2 pack pork tenderloin from Costco)
  • 1/2 c. butter
  • 1 onion, chopped
  • 2 lbs. mushrooms, sliced
  • 1 c. chicken broth
  • 1 1/2 c. seasoned bread crumbs
  • 1 1/2 c. plain bread crumbs
  • 3-4 green onions, chopped
  • salt & pepper
Saute onion in melted butter for 4-5 minutes. Add mushrooms and saute 3-4 minutes more. Add chicken broth and fold in breadcrumbs to make a stuffing.

Take pork roast tenderloin, open and flatten. Brush with olive oil on top and bottom. Lightly sprinkle with salt and pepper. Fill with stuffing and tie off in 3 places. Pack extra stuffing around roast and top with green onions. Bake at 325 degrees for 70 minutes.

*I didn't add the green onions until the last 10-15 minutes of baking. Also, the pork took WAY longer to cook than the recipe states. I upped the cooking temp. to 375 and covered with foil so the stuffing didn't dry out too much. It took almost 2 hrs. to cook two pork tenderloins; I'm sure a roast would take longer.

Shortbread Tarts with Ice Cream and Berries

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 1/2 cups flour
2 tablespoons cornstarch
1/8 teaspoon salt

Preheat oven to 325 degrees. Lightly grease twelve 4 inch tartlet pans.
Cream the butter and sugar in a bowl, add vanilla. Once creamed add the flour, cornstarch and salt just until incorporated. Add a small amount of dough to pan and push up the sides. Place in freezer for about 10 minutes (this helps dough from puffing). Bake in preheated oven for about 18 minutes or until lightly golden. Around 12 minutes check for puffing and prick with tines of a fork if needed. Allow to cool then pop out of pans for filling. (you can also make these in mini muffin pans and fill with mousse, etc. It will make about 36 mini tarts)

Use a small scooper to create vanilla ice cream balls; roll them in coconut and freeze. Make chocolate ice cream balls; roll in toffee bits and freeze. When ready to serve, add 1 scoop of chocolate and vanilla to each tart, add berries of your choice and drizzle with melted chocolate or hot fudge topping.

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Thursday, March 11, 2010

Pioneer Woman Braised Beef Brisket

2 cans beef consomme
1/2 cups lemon juice
1 1/2 cups soy sauce
5 cloves chopped garlic
2 T liquid smoke (optional)
7-10 lbs beef brisket

Combine first 5 ingredients in a large roasting pan, place meat in (fat side up). Cover tightly with foil. Marinate in fridge for a day or two. When ready to cook, preheat oven to 300 degrees. Cook 40 minutes per pound. When fork tender, transfer to cutting board. Carefully remove fat from the top of meat. Spoon off the fat from the cooking liquid. Slice meat against the grain. Should basically fall apart. Transfer meat back into the sauce. Serve with mashed potatoes, or on a great roll with melted cheese. Reheats really well, if there are left overs!!!

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Wednesday, March 10, 2010

Coveted Coconut Bread

This was so good it was gone before I could take a picture!

Coveted Coconut Bread
4 eggs
2 C. sugar
1 C. vegetable oil
1 TB. coconut extract
3 C. Flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 C. buttermilk
1 C. flaked coconut

1 C. sugar
2 TB. butter
1/2 C. water
1 tsp. coconut extract

Mix the eggs, sugar, oil, and coconut extract. In a separate bowl mix the flour, soda, powder, and salt. Slowly mix the buttermilk into the dry ingredients. Combine with the egg mixture and add coconut flakes. Grease 2 large bread pans. Pour mixture into pans and bake at 325 degrees for about 75 minutes. Cool for 5 minutes.

Prepare icing by mixing ingredients in a saucepan and bring to a boil for 5 minutes, stirring often. Pour over hot bread and let it rest in the pan for 4 hours to soak it in.

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Irish Soda Bread

Last year I made this recipe. I thought I'd change it up this year and try Ina Garten's. Yummy!

Irish Soda Bread


  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants


Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

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Wednesday, March 3, 2010

Slow Cooker Thai Peanut Pork

Slow Cooker Thai Peanut Pork
adapted from Allrecipes


  • 2 red bell pepper, seeded and sliced into strips
  • 4 (8 ounce) boneless pork loin chops (I did 3)
  • 1/2 cup teriyaki sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 cup chopped green onions
  • 1/4 cup chopped roasted peanuts
  • 2 limes, cut into wedges


  1. Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker {I also added 1/2 sliced red onion}. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops {I added about 1 cup of water also}.
  2. Cover and cook on Low until the pork is very tender, 8 to 9 hours {I cooked mine for 6 hrs. on low & it was perfect}. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker {I shredded it at this point}, and cook 10 minutes more.
  3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

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