Chocolate Ganache S'mores

Chocolate Ganache S'mores -  

A new twist on s'mores! Who doesn't like s'mores? I don't know of anyone! The only problem with s'mores is you need a campfire to make them. This limits how often you can enjoy the chocolaty, sticky deliciousness a s'more offers.

Until NOW! In the spirit of full disclosure I do have to admit I wasn't a fan of this recipe at first, but the day after I made it I fell in LOVE! It just needed a night in the fridge to let all the flavors mingle. I highly suggest you make this up a day ahead and then serve it at room temperature the following day.

After I made this recipe I thought it might be better with those cute little mini-marshmallows, but I quickly changed my mind. I think this makes a much nicer presentation! Did I mention how EASY this is to make? SUPER easy! Kids of ALL ages will enjoy.

*TIP:  Be sure to watch it closely under the broiler. Remember when broiling you always leave your oven door ajar.  Brown them to your liking and then remove.

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Cinnamon Rolls

By Life Tastes Good
Published 03/27/2012

These cinnamon rolls are soooo good and fairly easy to make too! They have a delicious cream cheese icing that is to die for!! The cinnamon rolls don't have yeast, which means you can be enjoying ooey gooey cinnamon rolls several times faster than the old fashioned recipe, and yet they still taste good!! Just like they should!

Ingredients

• 2.5 cups all-purpose flour
• 1/4 cup ground almonds or hazelnuts
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 6 tablespoons unsalted butter, melted
• 3/4 cup packed brown sugar
• 1/4 cup ground almonds or hazelnuts
• 1/4 cup sugar
• 2 teaspoons cinnamon
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2.5 ounces cream cheese, softened
• 3 tablespoons milk
• 1 - 1.5 cups powdered sugar (to taste)

Instructions

1. Preheat oven to 425 degrees F. Grease a 9" round pan with butter.
2. In a medium bowl, combine 2.5 cups all-purpose flour, 1/4 cup ground almonds or hazelnuts, 3 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt
3. Add 1 cup buttermilk, and 2 tablespoons of the melted butter and stir until just combined.
4. Transfer the dough to a floured work surface and knead until smooth - workout some of that stress!! If the mixture is too sticky or wet, no worries! Place in a lightly floured bowl and chill for about 20 minutes.
5. Roll the dough into a rectangle about 12 x 8 inches.
6. Spread 2 tablespoons of the melted butter evenly on the dough. Be sure to use real butter - you are making cinnamon rolls - margarine isn't going to help much with fat/calories, but it will affect the taste! and not in a good way!
7. Combine 3/4 cup packed brown sugar, 1/4 cup ground almonds or hazelnuts, 1/4 cup sugar, 2 teaspoons cinnamon, and 1/8 teaspoon salt in a bowl and spread evenly on the dough, leaving about a 1/2 inch or so border around the edges. Press the filling down gently.
8. Starting on one of the short sides of the dough, roll the dough up, pressing as you go, to create a tightly rolled log. Pinch the seam closed and lay the log seam side down.
9. Cut into 8 even pieces and transfer each roll to the prepared pan. Brush with the remaining 2 tablespoons of melted butter, because it needs more butter of course!
10. Bake in the preheated oven for about 20 minutes or until golden brown.
11. Allow the cinnamon rolls to cool in the pan for about 5-10 minutes, then transfer them to a wire cooling rack. I always place my rack over parchment paper or foil to make for easier clean-up!
12. While the cinnamon rolls are cooling, make the icing by whipping 2.5 ounces cream cheese in the bowl of a stand mixer until creamy. Add 3 tablespoons milk and mix until combined. Add in 1-1.5 cups powdered sugar and mix until desired consistency and taste. Spread over the warm cinnamon rolls and enjoy!

Yield: 8 servings
Prep Time: 20 mins.

Cook time: 20 mins.
Total time: 40 mins.

Steakhouse Porterhouse Steak

Publix has Porterhouse steaks on sale this week for $7.99/lb.  That saves you $3.50/lb so plan to make this recipe at least once this week – it is amazing!

The recipe calls for a Prime cut of meat, but I’ve found the Choice cuts at Publix are still amazing when made this way. 

This is one of those times I think I am better off not knowing what I don’t know!  I’m afraid if I try the Prime cut I won’t be able to go back!  Then I would have to cut way back on my Porterhouse eating and that wouldn’t be good!  Well, I guess it would be good for my health, but my taste buds would be very sad – and we just can’t have that!

Michael Symon's Steakhouse Porterhouse

I adjusted this recipe to serve 2.  Instead of a 4lb Porterhouse, I get about a 1.5- 2 pounder.

I look for the thickest cut with lots of marbling. Marbling = Flavor folks so it is worth the effort to search for the best looking cut!

Sprinkle the meat with a teaspoon of salt and a teaspoon of sugar.  Toss on pepper to your liking and then cover it and put in the fridge overnight.  Let those seasonings work their magic all night long…all night….all nigh...  Oh sorry I got distracted with the song. Back to the recipe… 

I take the steak out of the fridge about noon the next day to let it come to room temperature.  Yes,it sits on the counter for hours.  We keep our house around 79 degrees, so it takes time for the meat to warm to room temperature.  This will vary depending on how warm (or cold) your home is.
Cooking your meat at room temperature ensures more even cooking throughout

Heat a large pan over fairly high heat and add a thick slice of bacon!  I really like the Publix brand Thick Sliced Bacon – that is some good bacon!  Allow the fat to render and then throw on your steak and let it CARAMELIZE!

Because I am working with a smaller cut than what Michael (like how I feel I am on a first name basis with him...) suggests in his recipe, I only let the steak cook for about 3 minutes.  If it is a very thick cut I might go a little longer.  After about 3 mins, flip that baby over and add a tablespoon of butter, a ½ a head of garlic along with somefresh oregano (1/2 tablespoon works well) to the pan.  Be sure to use FRESH oregano – the dry stuff is just nasty!  Once you try the fresh oregano, you’ll throw out that dry stuff never to buy it again!  It’s true.

Cook for another 3 mins and then remove from heat to a cutting board.  Let the steak rest for about 10 mins.  Then check the temp with an instant read digital thermometer.  If you don’t have one – get one! You can pick one up on the cheap just about anywhere. 

If the steak reads 120 degrees you are done! Slice it up and enjoy all of its tender, juicy goodness!  If it’s not quite up to temperature after resting for 10 mins then you can slice it and put it in the preheated 450 degree oven for just a minute or 2. 

Watch it closely!
Overcooking makes me sad and, again, we just can't have that.

While the steak is resting you can mix up the garlic butter as stated in the recipe.  I tried it once, but honestly this steak is so good we didn’t feel the roasted garlic butter added anything. Which is strange if you know of my love affair with garlic.

You can serve this with just a salad and be ever so happy.  I really LOVE the Publix brand Caesar Dressing - try it!  It is downright tasty!

Now if you want to be in sheer bliss you would serve this with garlic smashed yukon gold potatoes and sauteed fresh baby spinach with (what else) garlic!  Go ahead and serve that spinach right on top of those potatoes - it is a taste sensation!  

If you like wine try pairing this with Kendall Jackson's Pinot Noir 

- it is quite tasty and goes nicely with most meats!

...and just about anything really - even by itself! It is gooood!! 

Meatballs

This right here is an easy Meatball recipe, y'all! Every time I serve these meatballs to some poor unsuspecting soul, I always have to smile when they inevitably say, "Wow, these are really good!" or something with the same sentiment. I can't help but think to myself, "did you think I was going to serve you bad meatballs?" haha

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Red Sauce

This is my go-to Red Sauce I use in a variety of recipes, but always for spaghetti and meatballs.

I love how easy this sauce is to make! It uses canned tomatoes, fresh herbs, and loads of heavenly garlic. Everything gets tossed into the slow cooker and cooks all day. The house always smells amazing on Red Sauce day! No slow cooker? No problemo! This sauce can also be made in a large pot on the stove-top with good results!

I prefer using fresh instead of dried herbs in this recipe. If you have the dried and want to use them, no worries, it will still be yummy.  The fresh herbs take it to a new level, so I highly suggest them! I know, I know! You don't want to do all the chopping, right? I completely understand. I used to feel the same way, but now that I chop ALL! THE! TIME! I've gotten pretty quick at it, and it actually is very therapeutic.

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This Week's Menu and Shopping List...

I try to plan our dinners in advance to save trips to the grocery store.  Try being the operative word here! While working on this week's plan I thought this might be good to share here on the blog.  Hope this helps with your meal planning...

Monday   Steakhouse Porterhouse Steak, garden salad and baked Potato http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Steakhouse-Porterhous 

Tuesday   Pork Chops with Raspberry Sauce, garlic mashed potatoes, steamed green beans

http://allrecipes.com/recipe/pork-chops-with-raspberry-sauce/   

Wednesday - Spaghetti and Meatballs with salad - I'll post my meatball and sauce recipes soon!

Thursday - Meatball sub with Baked French Fries (uses leftovers from Wednesday!)

http://allrecipes.com/personalrecipe/62681724/best-baked-french-fries/detail.aspx

Friday - Tilapia with Mango Salsa and Rice Pilaf (recipe posted on March 22nd)

http://allrecipes.com/recipe/grilled-tilapia-with-mango-salsa/detail.aspx?event8=1&prop24=SR_Title&e11=tilapia%20with%20mango%20salsa&e8=Quick%20Search&event10=1&e7=Recipe        

Bakery:

French bread loaf (for meatball subs)

Produce:

Salad (Fresh Express salad bags are buy 1 get 1 free this week at Publix)

Bag of Yukon Gold Potatoes

Fresh thyme

Parsley

Basil

Oregano

Cilantro

Lime Juice

Orange Juice

Lemon Juice

1 Avocado (on sale for $.99 at Publix)

1 Mango

1 head of garlic

Fresh green beans

Slivered Carrots

Red Bell Pepper

Onion

Red Onion

Jalapeno

Canned foods:

1 (12 oz) can tomato paste

1 (28 oz) can tomato sauce

1 (28 oz) can diced tomatoes

*The canned tomatoes make up the red sauce used for the spaghetti and the meatball subs - I'll post that recipe soon. It is super easy and delish. It makes 10 cups of sauce so it is cost effective too!

Dairy:

Butter

Milk

Eggs

Mozzarella Cheese slices

Extras:

Extra Virgin Olive Oil

White wine vinegar

3 cups chicken broth

Breadcrumbs

White Rice

Seedless Raspberry Jam

Frozen:

Frozen peas (Green Giant has selected frozen veges on BOGO sale this week at Publix)

Frozen Tilapia Filets (on sale at Publix this week for $7.99 for the 24 oz pkg)

Meats:

1.5-3 lbs of Porterhouse steaks-thick cut with lots of marbling (on sale at Publix this week $7.99/lb) Figure about 1/2 - 3/4 lb per person.  This is a splurge if you have a lot of mouths to feed.

 (4)Boneless Pork Loin Chops (on sale at Publix this week $3.99/lb)

2 lbs of ground round (I like to get 15% fat - anything leaner is usually dry and lacks flavor)

Publix Thick Sliced Bacon

Tilapia with Mango Salsa

Thursday is the day!

The Publix weekly sales add comes out today...  I was glancing through and noticed Publix Tilapia Filets are on sale this week for $7.99.  That's $1.00 off the regular price, which makes this week a great time to cook up one of my favorite fish recipes!  

Okay it is the ONLY fish recipe I like - I have never had a taste for fish UNTIL...
 Grilled Tilapia with Mango Salsa  

This is one of my all-time FAVORITE recipes.  It is easy, delicious, and BONUS - good for you!

I use a good quality Olive Oil.  I love the Lucini brand - yummmm

I also use FRESH garlic, parsley, and basil - it does make a nice difference.  I always throw in extra garlic

 I LOVE garlic!

This photo has some onions in it, but you get the idea! Fresh herbs are a must!

This pairs nicely with rice pilaf.  You can save $$$ by making your own!  It is much better for you too!  A great alternative to those boxed rice dishes!

Ingredients:

1 tbsp olive oil

1 tbsp butter

1.5 cups white rice - uncooked

a handful of slivered or sliced carrots (I usually buy them already slivered, but you can do your own with 1-2 carrots - however much you prefer)

1/4 cup chopped onion

a handful of frozen peas (however much you prefer)

3 cups chicken or vegetable broth (you can use 3 cups water with 2 tsps chicken base for more flavor)

1-2 tsps chopped fresh parsley
salt and pepper

Directions:

Heat olive oil and butter in large skillet over medium heat.  Add rice, carrots, peas and onion and stir until carrots begin to soften and rice is golden.  Pour in broth and and bring to a boil. Cover, reduce heat, and cook for 15-20 minutes until water is absorbed. Season with salt and pepper to taste and Sprinkle with chopped parsley. Enjoy!

My First Blog Post!

So here it is! 

My first Blog Post! 

I am finally succumbing to all the peer pressure to start a recipe blog…  

I have to admit I am a little afraid, so please be kind to me. 

You are probably groaning right about now…not ANOTHERfood blog!!  

There are so many out there, but what can I say I don’t have many talents. Not that I’m a talented cook, but I do enjoy cooking. 

Now that my only baby is off to college, I have lots more time on my hands for adventures in the kitchen!  

But please don’t have high expectations…I’m no chef – just want to throw that out there first thing!  Can't have you expecting too much!

I’m not brave enough to create a new recipe – not yet anyway!  I like to find recipes and make them over to our liking (well MY liking haha). 

It doesn’t always work out but what can you do? I try! 

My poor hubs! 

He is a great sport and will eat most anything...

 except those meatballs I made once…. I subbed in a fiber cereal in place of breadcrumbs… (attempting to go healthy)

NOT a good idea!  The dog wouldn’t even go there!

Now, my friends might think this blog is for them,

but after living 18 years of making every decision and sacrificing everything based on what is best for that beautiful child of mine, 

I have decided...

 now that she is out of my hair 

(haha – you know I love and miss every minute Madison) 

that this year is ALL ABOUT ME!  

Although, I will be sharing lots of recipes and menu planning ideas, 

BEWARE!

mixed in with all those yummy treats I will bore you to death with family adventures, great finds, and whatever happens to move me... 

Here is teaser pic of one of the recipes I plan on sharing.... 

Now I'm off to light a fire under my photographer to get the recipe shots edited for posting!