Brioche French Toast

What you need:

1 large egg

1 tablespoons butter plus some extra for the griddle

3/4 cup milk

2 teaspoons vanilla extract

2 tablespoons sugar

1/3 cup flour

1/4 teaspoon salt

1/4 teaspoon cinnamon

6 or so slices of brioche or sandwich bread

Steps:

1. Heat a skillet (I use an electric griddle) over medium heat for 5 minutes. 

2. Beat egg lightly in bowl or shallow pan.

3. Whisk in butter, milk, vanilla, sugar, flour, and salt.

4. If you used a bowl, pour the mixture into a plate with a lip.

5. Soak the bread without oversaturating (about 40 seconds per side for brioche, 30 seconds for sandwich bread)

6. Swirl a little butter on the hot skillet.

7. Pick up the bread, letting any excess batter drip off. Cook each side until golden brown. Add butter to the skillet for new batches.

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Sweet & Sour Chicken

This recipe takes a little time but is sooo worth it. 

What you need:

~1 lb chicken breasts

Cooking oil

Flour for dredging

1 egg, beaten

For the sauce: 

3/4 cups sugar

4 tbsp ketchup

1/2 cup white vinegar

1 tbsp soy sauce

A pinch of minced garlic

Pineapple chunks (1 small container or can. Canned is fine, but fresh is much better)

2 roma tomatoes, cut into chunks

1 red or green bell pepper, cut into slices

First, start by making crispy chicken.

1. Put the flour in a bowl and the egg into a separate bowl

2. Heat a pan with a little cooking oil 

3. Cut the chicken into bite-sized pieces

4. Dip the chicken a few pieces at a time into the egg, then into the flour

5. Put the chicken pieces into the pan over medium heat. Don't crowd them--you may need to do this a couple times. Once you've put the chicken pieces into the pan, don't move them until they are almost cooked through and you can easily lift the sides of the pieces. If the sides stick to the pan, keep cooking them. Once they've turned gold and crisp on the bottom, flip them and cook all the way through. 

Next, the sauce. Just mix it all together in a small pot over medium heat. Stir occasionally to make sure it doesn't burn. Bring to a boil, then bring the heat back down. The sauce should start to thicken, but if it doesn't, add a little bit of cornstarch or flour. 

Tip: The sweet & sour sauce can be made a day ahead of time and stored in a covered container in the fridge. 

Once the chicken is done, put it in a serving bowl and add the sauce.

Serve over white rice with broccoli or other vegetables.

Just as good as take-out!

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One-Pot Mac & Cheese

I've tried a couple different one-pot mac & cheese recipes, and this one is my favorite so far. A lot of other recipes use powdered or evaporated milk, which I don't usually have on hand. This one just uses milk, which we always have on hand.

What you need:
2 cups elbow noodles
2 1/4 cups skim milk
1 tbsp butter
1 tsp salt
1 heaping cup of shredded cheese (I used cheddar)

Steps:
1. Put milk, butter, salt, and noodles into a pan. Heat over medium-high heat, stirring often until milk starts to boil.
2. Reduce heat to low and simmer 15 minutes, stirring very often.
3. Once almost all of the milk has been absorbed, test the pasta. Add more milk and keep cooking if the pasta isn't done yet. For whatever reason, I had to add quite a bit more milk. But I didn't measure how much I added...surprise, surprise.
4. Once the pasta is done, add the cheese and stir until melted.

The one-pot method is a little deceiving, because you can easily make mac & cheese using a single pot without boiling the noodles in the milk. Cooking the noodles this way just makes the mac & cheese extra cheesy, though it does take extra time.

Recipe from Bakestravaganza.

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Crockpot Potato Chowder

I love potato chowder, and nothing beats it cooked on the stovetop. But sometimes, you don't have time for that. Bring in the crockpot.

What you need:

• 5 medium potatoes, cut up. They will blended later, so it doesn't really matter how you cut them. 
• 2 lbs frozen corn
• 1 large yellow onion, chopped
• 6-8 cloves garlic, minced
• 1 teaspoon salt
• 4 cups chicken broth
• 2 cups cream or milk
• salt & pepper to taste
• optional garnishes: cheddar cheese, green onion, bacon

Steps:
1.Combine everything except the cream/milk in a crockpot
2. Cook on low for 10 hrs / high for 6 hrs
3. Blend half of the soup with an immersion blender
4. Add the cream/milk and cook uncovered for 15 more minutes
5. Garnish with cheddar cheese, green onions, and bacon crumbles

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Thai Peanut Noodles

What you need (again, not much measuring here. Just throw stuff in until the ratio looks good to you.): 
spaghetti, enough for 2
red bell pepper, diced
peanuts, chopped
green onions, chopped
edemame

For the chicken & peanut simmer sauce*:
cooking oil 
chicken (I used a pound), cut up into bite-sized pieces
1/4 cup peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Thai sweet red chili sauce
2 tbsp water
*I only used about 1/2 pound of chicken for the pasta (for 2 people). If you have leftovers, use them in a Thai Peanut Chicken Salad.

Steps:
1. Heat the oil in a pan, and start to cook the chicken
2. Mix up all the simmer sauce ingredients
3. When the chicken is getting close to done, add the peanut sauce (save just a little), peppers, peanuts, onions, and edemame
4. While you're cooking the chicken, cook the pasta in a different pan
5. When the pasta is done, add it to the pan with the chicken and add the rest of the peanut sauce. Stir it all together.

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Thai Peanut Chicken Salad

This is a good way to use up extra chicken from Thai Peanut Noodles.

What you need (I just cut up enough ingredients to make a large salad. There wasn't much measuring here): 
For the salad:
red bell pepper, diced
salad (I had a butter lettuce blend, so that's what I used)
peanuts, chopped
green onions, chopped
carrots, chopped
A bit of salt

For the chicken & peanut simmer sauce*:
cooking oil 
chicken (I used a pound), cut up into bite-sized pieces
1/4 cup peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Thai sweet red chili sauce
2 tbsp water
*I only used about 1/2 pound of chicken for the salad, so using 1 pound will make a larger salad. Or, save the other 1/2 pound for Thai Peanut Noodles

Steps:
1. Heat the oil in a pan, and start to cook the chicken
2. Mix up all the simmer sauce ingredients
3. When the chicken is getting close to done, add the peanut sauce, saving just a little bit
4. Allow the chicken to simmer in the sauce for a bit, but keep the heat low
5. When the chicken is done, cool it in the fridge, along with the rest of the peanut sauce
6. When the chicken is cool, add it with all of the salad ingredients in a big bowl. 
7. Drizzle with the rest of the peanut sauce. 

Recipe adapted from My Kitchen Escapades.

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Spicy Thai Coconut Soup

I wouldn't want to eat this soup every day, but it was a good enough recipe to keep for another time.

What you need:

• 2 tsp olive oil
• 1/2 cup red bell pepper, diced
• Some ginger...I have one of those bottles you keep in the fridge...so I just gave it a good squirt
• 4 cloves garlic, minced
• 2 tsp sambal oelek (or thai red curry paste)
• 3 cups chicken broth
• 1 cup coconut milk
• 1 tbsp sugar
• 3 tsp soy sauce
• You'll see some green stuff in my photo. Yeah, I have no idea what that is. Probably spinach, maybe green onion.

The original recipe from Food Wanderings in Asia called for a few more ingredients (mushrooms, lemon grass, koriander), but I'm not that fancy, and someone in the house doesn't like mushrooms.

Steps:
1. Heat the olive oil in a pan over medium heat. Add garlic, ginger, and pepper. Cook for 3 minutes.
2. Add the sambal oelek and cook for another minute.
3. Add the coconut milk, broth, sugar, and soy sauce. Bring to a boil.
4. Reduce heat to low and simmer for 10 minutes.

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Italian One-Pan Wonderpot

Tastes great and involves minimal cleanup? This is a keeper!

What you need:
4 cups chicken (or vegetable)
2 tbsp olive oil
12 oz fettuccine
1 28oz can of diced tomatoes (undrained)
1 medium onion, diced
4 cloves of garlic
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/4 tsp red pepper flakes
A bit of pepper

With this recipe, you cook the pasta in the broth.
1. Heat the olive oil in the pot. Add the garlic and cook just a minute or two until it turns white.
2. Add the broth and bring to a boil.
3. Break the noodles in half and add them to the pot. Also add the tomatoes, onion, basil, oregano, pepper flakes, and pepper. Make sure everything is covered by the broth.
5. Bring to a rolling boil over high heat, then turn the heat down to medium.
6. Continue to boil over medium heat for 10-15 minutes. Stir every few minutes to keep the pasta from sticking to the bottom, but avoid over stirring.
7. It's done when the pasta is al dente and most of the liquid has been absorbed. If the liquid gets absorbed too quickly and the noodles are not yet done, turn the heat down a bit and add a little more broth.

Recipe adapted from BudgetBytes.com.

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Summer Sausage Salad

This is probably one of the easiest salads you can make.

What you need:
1 summer sausage
1 package of pre-cut, pre-washed salad (whatever kind you like best)
1 package of cherry tomatoes
1 block of cheddar cheese
A little salt
A little olive oil

1. Cut up the sausage into small pieces
2. Wash the tomatoes and cut each one in half
3. Cut half of the block of cheese into small cubes
4. Toss all of these with the salad, a pinch of salt, and a drizzle of olive oil

Yum! Just adjust the ingredient amounts to your liking. We also tried it with cold cheese tortellini, but we liked the blocks of cheese better.

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Crispy Chicken With Apricot Sauce

For the sauce, mix these together:
1/3 cup apricot jam
1 tablespoon of soy sauce
1 tablespoon of ketchup
1/2 teaspoon of Worcestershire sauce

For the chicken:
2-3 chicken breasts, pounded to be thin
Salt and pepper
1/4 cup of flour
1 egg
1/4 cup of breadcrumbs
vegetable oil

Steps:
1. Beat the egg with a fork.
2. Put the egg, flour, and breadcrumbs on separate plates. Set up an assembly line order for these plates: flour, then egg, then breadcrumbs.
3. Pound the chicken to make it thin, and season both sides with salt and pepper.
4. Dip the chicken in the flour, one breast at a time.
5. Dip the chicken in the egg.
6. Dip the chicken in the breadcrumbs.
7. Cook the chicken: Heat vegetable in a pan. Add the chicken breasts and reduce the head to medium. To get the chicken crispy brown, don't move the chicken until it starts looking cooked through. Adjust the heat if needed so it doesn't burn. Turn once during the cooking.
8. Serve with the dipping sauce!

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DIY Favorite Hairties

Get ready for one of the easiest DIY projects ever. You know those pretty elastic hairties that come in all kinds of colors and patterns? You can make them yourself!

Anthropologie, $12 for set of 5

It's as easy as ordering some elastic, cutting strips of about 8 inches, tying the ends in a knot, and burning the ends for just a second with a match to keep them from fraying. 

You can find all kinds of cute hairties through Etsy, but you can make your sets completely customizable by just doing it yourself. I also made myself some headbands, which I wear all the time. They would make nice little stocking stuffers for the holidays.

For the life of me, I can't figure out where I ordered my elastic, but here are a couple places to order: 

Abbiesboutique.com (good prices, 80 colors in basic elastic)

Sunshineshoppesupply.com (huge variety of colors, patterns, and textures sold by the yard)

I think I'm going to order some in velvet, chevron, glitter, and houndstooth. Pictures to come!

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3-Step Handmade Vanilla Extract

I haven't heard any Christmas music yet, but the holiday spirit is definitely upon me. I'm really excited about the gifts I'm making this year, but I don't want to give anything away... so I'll share an easy gift from last year: handmade vanilla extract, in 3 easy steps (and one month of prep time)!

Vanilla beans can cost you $10 or more for just a few of them at your regular grocery store. That's why I recommend buying your vanilla beans in bulk from Amazon. About 50 came in my bag, which ends up to be about $0.70 a bean. You will have enough beans to make two vodka bottles full of extract, but unless you have a lot of people to give to, I suggest just making one bottle and using the rest of the beans for vanilla-infused sugar, creme brulee, homemade ice cream, hot chocolate, and other goodies.

Now, store the vodka + beans in a cool, dark place (like a pantry) for at least 1 month. The longer the beans sit the in the vodka, the stronger the vanilla extract becomes and the darker the liquid will look. Every month, gently turn the bottle upside down a couple times. 

I got these bottles for about $1 each at Michaels. The labels were also from Michaels. They're not the perfect labels because they're a bit too big for the jars, so the edges keep peeling up...make sure to compare your labels to your jars and pick the right size :) Add a piece of vanilla bean to each jar for a special touch. And there you have it--one super easy and practical gift for anyone who likes to bake. 

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Copycat Starbucks lemon loaf

I love the lemon bread from Starbucks, but it gives me a stomachache every time I get it (which I continue to do, despite this pattern). I think it's just too sweet for me. So, I decided to make my own, sans frosting. It's still plenty sweet and is great with a cup of morning coffee or tea.

What you need:
1.5 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs at room temperature (let them sit in a glass of lukewarm water for 10 minutes to get them to room temp)
1 cup sugar
2 tablespoons of butter, softened
1 teaspoon of vanilla (a great time for handmade vanilla extract!)
1/3 cup lemon juice
1/2 cup oil
zest of 1 lemon

For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract
juice of 1/4 lemon

Steps:
1. Preheat oven to 350 degrees. Prepare a 9x5 loaf pan.
2. In a large bowl, combine flower, baking soda, baking powder, and salt.
3. In a medium bowl, mix eggs, sugar, butter, vanilla, and lemon juice. Use a standing mixer or a hand mixer.
4. Pour the dry ingredients, a little at a time, into the wet ingredients. Blend until smooth.
5. Mix in the oil and lemon zest.
6. Pour into loaf pan and bake for 45 minutes.
7. Remove from oven and let sit for 3 minutes, then take out of the pan and let cool on a rack.

For the glaze, simply whisk all the ingredients together and pour on top of the bread when the bread is cool.

Recipe adapted from On Sutton Place; photo (c) me.

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Easy Spicy Sausage Pasta

Before I tell you about this recipe, I should note that can't handle much spice at all--so when I say that this recipe was really spicy and I still liked it, it will probably be fine for you.

The beauty of this recipe is that it's easy and you can do it all in one pan. I found it on Pinterest, and it's originally from Amanda at KevinandAmanda.com. She has some great step-by-step pictures to go with her recipe.

What you need:
1 tbsp olive oil
1 cup onion, diced
2 garlic cloves, minced
1 lb (or approx) sausage, cut up. I used smoked turkey.
8 oz pasta
I used small shells
1 can ro-tel (the tomatoes with the green chilies in them---I used mild)
2 cups chicken or beef broth (I didn't have quite enough but it was fine)
1/2 cup cream
1/2 tsp salt
1/2 tsp pepper
1 cup Monterey Jack cheese, shredded
some diced green onions

Heat up the olive oil in a skillet, then add the onion and the sausage. Brown the sausage, then add the garlic. Cook for about 30 seconds until the garlic turns white and fragrant.

Add the broth, cream, pasta, salt, pepper. Did you read me say add the pasta? You do not need to precook the pasta! :)

Bring everything to a boil, cover, lower heat, and let simmer for 15 minutes. The liquids should keep the pasta from sticking to your skillet.

Turn off the heat and remove the skillet from the heat. Mix in the cheese and top with the onions. You could also broil the whole thing for few minutes to brown the cheese, but I was too lazy for that step.

Next time I'm going to either switch out the cheese for mozzarella or switch out the ro-tel for regular tomatoes.

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Honey Oat Bread

I never thought I'd be able to bake bread, but it was easy thanks to the pictures and simple instructions from Darla at Bakingdom.  I can't believe how pretty---not to mention tasty---this bread turned out.

Here's what you need:
3 cups flour
3/4 cup oats (instant or old fashioned)
2 and 1/4 teaspoons yeast (dry active or instant)
1 and 1/2 teaspoon salt
1 cup milk
1/4 cup lukewarm water
1/4 cup honey
A bowl to hold the dough while it rises
A loaf pan

For the top of the bread:
1 and 1/2 to 2 tablesppons honey, warmed
1 and 1/2 to 2 tablespoons oats

In a large bowl, or the bowl of a standing mixer---I used my KitchenAid---combine the flour, oats, yeast, and salt. If you're using instant yeast, you don't need to proof it. If you're using dry active yeast, put the yeast in the 1/4 cup of lukewarm water and let sit for 10 minutes, then mix that into the bowl with the flour, oats, and salt.

Warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water (if you didn't use it earlier to proof the yeast) and the honey.

Pour that mixture into the flour mixture. Mix it all with your mixer using a dough hook attachment for 10 minutes, or mix by hand, until the dough becomes smooth and stretchy. My dough clumped around the dough hook almost immediately, but that seemed to be just fine.  Add more flour a little at time if the dough is too sticky; add more water if it's too dry.

Place the dough in a lightly oil a bowl, cover with a clean towel, and let the dough rise for 1/2 to 1 hour.

Once the dough has doubled, place it on a clean, dry work surface and flatten it into a 9 x 12-inch rectangle with your hands (no need for a rolling pin). Roll the dough up and tuck in the ends so that the dough forms a loaf. Put the dough into the lightly-oiled loaf pan, cover again, and let it rise again for 1/2 to 1 hour.

Preheat your oven to 350 degrees. Place an empty loaf pan or other oven-safe pan on the bottom rack of the oven and bring 2 cups of water to a boil.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown. Transfer the bread to a wire cooling rack and allow it to cool completely before serving.

Enjoy!

Recipe adapted from Bakingdom; pictures (c) me. 

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Parents' Weekend Peach Pie

My mom and dad came to visit last weekend and brought us a bunch of peaches. I had bought some peaches myself in preparation for their visit, so we had just over 3 pounds. Time for a pie! I'd never made a pie from scratch before so mom showed me all the tricks. And I have to say, that pie turned out pretty perfectly.

Crust:
3 cups flour
2 tablespoons sugar
1/4 teaspoon salt
2 sticks cold butter, cut into small pieces
1/2 cup of ice water
1 egg + 1 table spoon of sugar (these are used together, but don't mix them)

Filling:
3+ pounds of peaches, peeled and cut up
3/4 cup
1/4 cup flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon allspice

For the crust:
Mix flour, sugar, and salt. I used my KitchenAid. Add the butter and pulse until the butter is pea-sized. If you use a food processor, this might work, but I needed to use my hands a bit to get the butter really mixed in. One tablespoon at a time, add 1/2 cup of ice water until the dough starts to stick together. Form the dough into two balls, wrap each ball in plastic wrap, and refrigerate for at least 1 hour. Put your rolling pin in the fridge, too.

For the filling:
In a bowl, mix the peaches, the 3/4 cup of sugar, the 1/4 cup flour, the lemon juice, and the spices. Do this before or after mixing the crust (just not at the end after rolling out the crust), because you want this peach mix to sit for awhile.

Grease your pie pan with a little butter or shortening. Dust your workspace generously with flour (parchment paper, a pastry block...I just used my granite countertop). Roll out half of your dough (one of the balls you wrapped) in a thin circle. Make sure your dough circle is bigger than your pie pan, because you'll want crust on the sides and the edges.

Tips: 
It helps to have a cold rolling pin (that's why we put it in the fridge).
Place a piece of parchment paper or saran wrap between the dough and your rolling pin to help keep the dough from sticking to the pin.

Gently fold the dough in half, then lift and place into the pie pan. Unfold the folded half and tuck the dough into the pan. Cut off the excess dough hanging over the edges of the pie pan. Put your peach mix into the pie pan.

Roll out the second piece of dough and cut it into 1/2-inch strips. Place your dough strips across the peach mix. If you don't have your mom by your side to show you how to make a lattice, follow the easy instructions here.

Fold the lattice ends into the edge of the crust and crimp the edge. Beat the egg, and brush it over the lattice and around the edges. Sprinkle with the 1 tablespoon of sugar. Doesn't your pie look nice? Refrigerate for 30 minutes. Somewhere in that time, start preheating your oven to 425. After the oven is hot and the pie has been in the fridge for at least 30 minutes, put your pie in the lower third of the oven and bake for 30 minutes.

Tip: Put tinfoil over the crimped edges to keep them from burning.

Turn the oven down to 375 and bake about 50 more minutes or until the top is golden. Cover the top with tinfoil, too, if it's browning too quickly. Cool completely before slicing so your pieces don't all fall apart. If they do...eat them anyway, because they are delicious. Serve with vanilla ice cream.

Recipe adapted from this one, the one for pastry crust that came with my mixer, and tips from mom. Thanks, mom!

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Fig, Prosciutto, & Ricotta Toasts

Figs are in season, but they won't be for long! Pair them with sweet ricotta and salty prosciutto on thin toasts for a light lunch or snack. For a little more sweetness, drizzle just a bit of honey on top.

Yum!

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Taco Salad

To get this:

Mix these together:

• 1 can of corn, rinsed and drained


• 1 15-oz can of black beans, rinsed and drained


• 1 red bell pepper, diced


• 1 yellow tomato, diced


• 1 garlic clove, minced


• 1 tbs sugar


• 1 tsp salt


• 3.5 tbs olive oil


• 3 tbs lime juice

Let the ingredients sit together in the fridge for at least an hour. Right before serving, mix in 1 diced avocado.

This fresh salad was a hit at our house, even though I'm not a huge fan of black beans. You could make it even more fresh by using corn on the cob and squeezed lime juice. Just beware that this recipe makes a lot of salad. If you like leftovers and/or have more than 2 mouths to feed, you should be fine. Otherwise I suggest cutting the recipe in half.

Thank yous: Recipe adapted from Jennifer at Once Upon a Chef. Her recipe serves 6-8 and includes cilantro. 

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The blog begins

About a week ago, my husband and I moved 600 miles away from home to Indianapolis. When we got married in the fall, we received a lot of gifts for the kitchen--including a KitchenAid mixer, a griddle, new pots and pans, new knives, new silverware, a china set, new everyday dishes, lots of baking pans, an ice cream maker--can you tell I like to cook? We kept a lot of these gifts stored away as we knew we'd be moving within the year and didn't need them at the time.

So now, with a bunch of new equipment to play with, a brand new and amazing kitchen (it actually holds all of the equipment!), and about 70 new recipes from my Pinterest addiction, I thought: better start a blog.

I love a lazy weekend involving a good cup of coffee and a good book, something in or on the oven, something on the knitting needles, and a queue full of projects to try. I hope to capture and share some of that loveliness here.

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