Sunday, November 17, 2013

So I HAD to try the Dorito bread.....

Those of you that know me, know I thrive on the unusual. Nothing is more fun to me than trying a new and unusual recipe or creating one of my own. So when I saw this How to make Dorito Bread , I knew I had to try it.   Almost everyone likes those...

I decided to use my favorite Ciabatta recipe as a base - have to put my own spin on this, ya know.

I made the starter on Friday night and let it do it's thing until Saturday evening.

Full of ferment-y goodness
Then I got down to business of making the bread. oh boy! I mixed up the milk and the yeast and let that sit , then added the rest of the items

Since I do not have a big powerful mixer, I only mixed in one cup of flour using my hand mixer

Then I kneaded in the rest

And then of course I missed taking pictures like a big dummy but I covered it and let it rise for a couple hours.

Then the fun part

I used the chopper attachment of my immersion blender worked great

Got 2 cups of Doritos, all ready to go

I realized the bread was pretty stiff and was trying to figure out the best way to get the chips in.  I divided the dough in halves and then sorta smooshed them flat. Smooshed is a highly technical term

Then I piled the Doritos on and kneaded them in

And tada... a finished Dorito bread.. ready for it's second

Once it rose for the second time, I baked it for 20-25 minutes at 350.

Then it was time to make the Dorito butter. I again used my immersion blender chopper attachment. Chopped up the Doritos fine, added in the butter. and blended

Blopped it onto some saran wrap

Then flinged it around to make a log - chilled

And here is the final product - Dorito Bread with Dorito butter

This tastes pretty good.  What would I do different? Well, the video shows using a stickier bread and I think that is easier to work with I've had good luck with this bread Tomato Pesto Batter Bread  so I would use this one, but leave out the basil and tomatoes and add the Doritos instead.

Wednesday, November 6, 2013

Taco Triumvirate

Tacos.... just the word brings back memories of dinners when I was a kid. Taco night was always a fun night at my house. Mom made tacos, rice and beans . always using the free Lawry's seasoning mixes we got from a friend who worked for them. Tacos were fun to make, fun to eat and I cannot ever remember anyone being in a bad mood on taco night. Even now when I have tacos, it make me smile... go figure.  Even my cat likes them

OK so this isn't really her but she likes them too
One of the neat things I get to do as a Brand Ambassador for Allrecipes is try some really delicious products. Not all are wonderful, but there have been some terrific finds. A month ago we got a chance to try bison from The Bison Council I had always wanted to try it and was excited to get the chance. I really wanted to try the ground bison but I got to the recipe list too late to get one of those recipes. 

The other day I was at the store and saw ground bison... on sale!  Oh boy I grabbed a package right away and came home to think about what I could make with it. I thought about some of the other brands we had gotten to work with that I had really liked and decided to try matching some of these brands up into a yummy meal.

So here is what I started with
Bison, Herdez and Sargento
I loved the Herdez Cooking Sauces when we tried them several months ago and also loved Sargento Cheese so Bison tacos wasn't a stretch at all.

I crumbled the bison up in a skillet, sauted until brown, added about half a jar of the Herdez Guajillo Cooking Sauce and let it simmer about 10 minutes. I used La Tortilla Factory hi fiber tortillas, shredded lettuce, tomatoes... and instead of sour cream I used greek yogurt.  A truly yummy satisfying dinner..

Gone.. very quickly!
I think these brands need to discuss a partnership because my dinner was awesome. I'll use all of the products again.. and make these tacos often.

Monday, November 4, 2013

And it was a Frenzy.......

This past weekend, I cooked my butt off. With a group of other Allrecipes Brand Ambassadors and site users, we gave more than 300 recipes on the Allrecipes site a picture.. It was an online mob scene.. a faceless frenzy!

How we all looked after slaving away in our kitchens

It began Friday morning at 12:01am and went until 11:59pm Sunday. This gave everyone a chance to participate in the fun.. and fun it was!

Here are the recipes I did:

Tasty interesting dish... It usually is steamed so has a sort of a firm custard texture

These had a very strong peppermint taste.. too strong for me so after I topped with a glaze, I sprinkled with some chopped up semi sweet chocolate. The texture is very cake-y so unless you like cake like cookies, add some nuts of something to change the texture. The thinner rolled ones were less cake like and I preferred those

Nope, nope, nope. Didn't like at all. The recipe, as written came out to nothing but a bowl of crumbs, I added eggs which gave a good dough, but these are really tasteless and boring. Skip them

I haven't tried these yet as the recipe directions state they need to sit for a week to allow flavors to blend. While I don't think I'll be able to let them sit that long, I am going to let them sit a few days. The black pepper was an interesting addition. I do admit cutting it back a bit as I added some, tasted the batter and found it spicy enough for me

I didn't want to make these into bars since little bites are easier for people to eat so I made them in a mini muffin tin. While these aren't spectacular as made per the recipe, this is a good base recipe for adding things.... which is really needed

I liked these. I did use real rum instead of extract. The flavor was nice and I do think some ground up hazelnuts would be awesome in the cookie dough.

These made a nice light crispy sugar cookie. Nothing superb, but tasty.

I must say I preferred the dough before it was baked. Afterwards, I think the nutmeg had mellowed too much and was not strong enough. If you make them, do not bake until brown as the texture is not as good and bump up the nutmeg

The BEST cookie of the day! The cornmeal gives these a really nice texture and taste. I liked these a lot.  Five stars!

Boy these were a pain in the ass!. I prepped the dough and let it chill for 24 hours. Took it out, and started to cut them... CRUMBLE!!  Argghh. I didn't have time to add anything and rechill so I added an egg and then put the dough in mini muffin cups. When it came out of he oven and was still hot, I made an indentation in the dough for the jam. The cookies are very tasty... not overly sweet. If you make these, add egg or eggs to the dough before you roll so they don't fall apart on you

I though this tasted nice. I think this is better served as a dip for a toasted baguette rather than a chip dip. It's more of a  "make your own mini sandwich" type of dip... but I liked it

Why these are called Canadian and Tea Biscuits was a topic of much discussion  lol. They really are a cheese biscuit and a very nice one too. I plan on serving this with soup.

And here is the soup that will get the tea biscuits.  Lots of nice veggies, a little chicken. I left out the barley since I cannot eat it and tossed in a little sweet potato. I haven't tried this one yet as I always make soup a day in advance to get flavors to marry. Dinner tonight!

I had seen this recipe many times and decided it looked too "boring" to make.  I needed a veggie soup this week so I decided to forge ahead and could always tweak it later. Wow Big surprise. This is delicious as is. I added more shredded zucchini and really enjoyed this soup a lot! Will make again as it is very easy and quick, as promised by the title. A food processor makes quick work of the shredding

I have been wanting to try TVP for quite awhile but never seemed to find the right recipe. I stumbled upon this one and it looked like it was a good way to give this a try. I used fresh spinach and added some red pepper flakes. The texture was good but it needs help in seasoning department. If you make this, add your seasoning and then cook up a tiny piece in a frying pan to check taste. Adjust as needed until you get it right. I made in small loaf pans to freeze leftovers

My last recipe and my dinner last night. I used the last of my bison pepperoni from a previous assignment and really enjoyed this. Quick, Easy and healthy... I used high fiber whole wheat tortillas. YUM. Will add some veggies next time.

So today I am resting and recuperating from the madness (and the fun). The dishes part sucks but the rest of it is terrific.  I have food for the week, my co-workers will be getting a lot of cookies, Allrecipes gets some new pictures to hopefully entice people to make new recipes and I got to spend some time with friends. A win-win situation.
We have a whole Pinterest board of the recipe made so if you are curious, take a peek November 2013 Faceless Frenzy  This is, I think, the fourth time I've participated and each time you learn something new and find a few jewels. I'll definitely do this again... but not tomorrow!

Wednesday, October 30, 2013

A fool and his sausages are soon parted.

Touch my sausages and die!
Variety's the very spice of life, that gives it all it's flavour.”    

William Cowper

This is true about a lot of things.. new adventures keep me from getting bored and I always learn something new. My favorite adventures are food related, of course.. Trying a new restaurant, new method of cooking or a new food.  I seem to get stuck in the "boneless, skinless chicken breast" rut and always enjoy it when I break out of that.  This month Allrecipes partnered with Johnsonville Sausage for the second year in a row and this meant I got to eat yummy sausages!!  These are the two I decided to work with : Mild Ground Italian Sausage and Chicken Sausage Chipotle Monterey Jack Cheese

Mild Ground Italian Sausage
Chicken Sausage Chipotle Monterey Jack Cheese

The first thing I made was this Easy Sausage Pizza by Johnsonville®   and I used the ground Italian sausage in this dish

Easy Sausage Pizza by Johnsonville®
 I added mushrooms just because I like them.... a really delicious easy dish that would lend itself to any veggies or cheese you like. The sausage is so flavorful, you don't need to add any spices to the dish

I had some leftover ground Italian sausage so I tried it in another recipe Spicy Breakfast Meatballs

Spicy Breakfast Meatballs
I used the sausage with ground turkey and it was really good.. Had this for dinner a few nights and really enjoyed it. Who doesn't love breakfast for dinner???

Last night I cracked open the Chicken Chipotle Sausage and made Fettuccine with Roasted Tomatoes, Vegetables and Sausage

Fettuccine with Roasted Tomatoes, Vegetables and Sausage
Another winner... all this needed for me was some fresh cracked pepper and a little pink sea salt. Roasting veggies really changes their flavor so if you've never tried it, give it a whirl. I think you'll be pleasantly surprised. The sausage itself was delicious, and since it's made with chicken, it's a healthy and lighter choice.

I am really happy to have had the opportunity to test Johnsonville recipes. I had never used the product before but now, when I need sausage, I look at this brand first

Monday, October 28, 2013

I'm pretty much a couch potato - Ore-Ida and me

Have you ever heard the saying. " I am not fat. I am fluffy." ?  I love this saying and it let's me continue to live in a state of denial over my  waistline. I eat healthy... I really do, I just eat too much healthy food. I work out at the gym, but the rest of the time.....

So this month Allrecipes partnered with Ore-Ida potatoes and asked us to use some of their products in recipes or meals. Oh BOY!  Potatoes for this couch potato.. and a business reason to eat fries.. I am so there! Since it is just me eating these, I thought one bag made three different ways would be plenty of french fries at my house.  So I selected the Zesty Twirls

I started out with my favorite type of meal - Breakfast!!

Breakfast Spaghetti

I baked up the fries per the package directions til they got nice and golden brown.  On the stove top,  I cooked up some peppers, onions, mushrooms, garlic and Canadian bacon  and then added in some egg whites to make some loaded scrambled eggs. I topped a plate of fries with the eggs. had a yummy meal. I really like the twists because I am an immature adult and why can't I still have fun with my food??

The next recipe I created was the classic chili cheese fries. I had some leftover chili so let's give this a try been 10+ years since I had them

Chili Cheese Fries
Yeah they were yummy... a filling meal. Not a diet disaster either as the chili was made with ground turkey and soy chorizo.. lots of tomatoes onions and peppers rounded it out. Was a nice treat

My last creation was an easy one... just a little augmentation to the baked fries.

Garlic Parmesan fries

 You can almost smell them, can't you? I tossed them with a little olive oil when they came out of the oven, sprinkled with garlic powder, fresh Parmesan and a little fresh parsley. Yum yum. Simple way to make store bought fries special. Any cheese and herb combo is an easy way to perk up baked fries... when you have the craving but are tryinnnnnnnng to not be so bad , diet-wise.

French fries are a treat in my house and Ore-Ida's are nice. Lots of varieties. Just wish they made calorie free ones  :D so I could eat them more often.

Saturday, September 14, 2013

Full Metal Buffalo!

I have needs... Needs for air, water, sleep and occasionally PIZZA! In my never ending battle against my fatitude, I try to have pizza from time to time and have it not be a diet disaster.  It's a challenge and one of my never ending quests.

So for one of my assignments as an Allrecipes Allstar this month was to cook with bison. I received bison pepperoni and all I could think about was "This needs to go on a pizza."  This weekend, I had time and decided to give it a whirl.

A few weeks ago I was at Cost Plus and I ran across these pizza crusts by Pastorelli Foods

They looked good and a 160 calories each, better than regular crust and nice and thin the way I like my crust.  I've tried pita bread, and tortillas as crusts and haven't been thrilled with them.. was hoping for a winner. So I whipped up a quick pizza sauce with canned tomatoes, onions, garlic, and Italian seasonings, pureed it up, preheated the oven to 400 and was ready to go.

Here is the crust.. nice and thin, huh?

And then I topped it with some homemade sauce

Then the bison pepperoni

I wanted to get the full buffalo experience so I decided to top this with buffalo mozzarella. I've never cooked with this nor eaten it so this was another adventure

Here it is all ready to go in the oven

I baked it for about 10 minutes, right on the oven rack at 400 degrees. I topped with some chopped fresh basil and then tadaaaaaaaa

Dinner was delicious and I'll definitely make this again