Daily Doable 10/14/13

October 14, 2013 in Daily Doable

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Kitchen Trick: Fast Way to Peel a Hard Boiled Egg!

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Daily Doable 10/1/13

October 1, 2013 in Daily Doable

 

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Weekly Menu!

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Daily Doable 9/22/13

September 22, 2013 in Daily Doable

Spend Time in the Kitchen with your Kids!

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Italian Subs

September 22, 2013 in Cooking, Main Dish

Football Food: Italian Sub

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It’s finally here, FOOTBALL SEASON!  Whether you like the NFL, college, or your Pee Wee league, this time of year is a great chance to get together with family and friends, strike up old rivalries, cheer, get in fist fights, drink too much (jk) and, most importantly, EAT!

I can’t take credit for this beauty of a sandwich.  It was 100% created by my brother-in-law, Aaron.  But he doesn’t have a blog, so I’m going to spread the word for him.  Great cook, great bro-in-law, ok football team (he likes the Titans).  So, thank you Aaron for sharing your expertise with us all and making football season that much better.

Aaron’s Italian Sub

Ingredients:

1 Loaf french bread

2-3 Tablespoons Olive Oil

1-2 Tablespoons mayo

1 Tablespoon yellow mustard

1 Tablespoon dried Italian Seasoning

1/8 Cup chopped red onion

2 Tomatoes

1/4 Cup pepper spread or banana peppers or jalapenos (depending on how spicy you like it)

1/4 pound Hard salami

1/4 pound Ham

1/4 pound Provolone Cheese

The Method:

Pre-heat your broiler to high.

First chop your junk.  This goes together fast, and it’s nice to have everything ready to roll when you put the sub together.

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Now prep the bread.  You are going to slice your loaf of french bread length wise and open it up on a cookie sheet.  Drizzle both side of the bread with the olive oil.

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Now pop that baby in the oven to get good and toasty.  I don’t like to put things under the broiler and then walk away because I always, ALWAYS burn it.  So sit and wait patiently for it to get good and toasty.

Pull it out and we are going to assemble the cold ingredients on the top half and the hot ingredients on the bottom.  Remember that old McDonald’s commercial where they had the two rival gangs, West Side Story style, and they had to keep the “hot side hot” and the “cool side cool”.  Come on, I know you remember.  Same thing here, we are going to burst into spontaneous song about the hot side and the cool side.  So from here on out I will refer to the top of the bread as the “cool side” and the bottom as the “hot side” so keep up.  

On the “cool side” of the bread spread your mayo and mustard and give it a healthy sprinkling of Italian Seasoning.  Then add your diced red onion and your pepper of choice.  See, cooooooool.

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Now, on the “hot side” layer your ham, then salami, then provolone so they all overlap slightly.  

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And, just to make it extra hot, pop it back under the broiler until the cheese is good a bubbly.  

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Don’t get distracted by your naked 3-year-old running around the house.  You must excercise self control and stay near the oven so as not to burn the hot side to a crisp!  Here’s what it should look like assuming Brad Pitt didn’t ring your doorbell and ruin you dinner…

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As Homer J. Simpson would say, aaaaaaaaahhhhhhh, toasty…

Now, carefully, with all of your skill as a ninja lay the cool side on top of the hot side (isn’t that always the way with rival gangs).  I like to stick the whole thing with tooth picks  and then slice.  

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Happy Football Season!

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<3, Sharla

Italian Sub
Serves 6
Football Food!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Loaf French Bread
  2. 2-3 Tablespoons Olive Oil
  3. 1-2 Tablespoons mayo
  4. 1 Tablespoon yellow mustard
  5. 1 Tablespoon dried Italian Seasoning
  6. 1/8 Cup chopped red onion
  7. 2 Tomatoes
  8. 1/4 Cup pepper spread or banana peppers or jalapenos (depending on how spicy you like it)
  9. 1/4 pound Hard salami
  10. 1/4 pound Ham
  11. 1/4 pound Provolone Cheese
Instructions
  1. Preheat oven for broiler.
  2. Slice bread in half length wise and drizzle both halves with olive oil.
  3. Toast bread in oven until golden brown.
  4. On top half of bread spread mayo, mustard, Italian Seasoning, chopped red onion, and peppers.
  5. On bottom half of sub layer ham, salami, and cheese.
  6. Return bottom half of bread to oven and toast until cheese is bubbly.
  7. Removed from oven, put top half on and slice.
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Daily Doable 9/10/13

September 10, 2013 in Daily Doable

Grocery List!

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Daily Doable 8/28/13

September 6, 2013 in Daily Doable

How to Prep Ribs!

Click here for full recipe!

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Ribs

August 28, 2013 in Cooking, Main Dish

Mmmmm Hmmmm, Ribs!

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I love this recipe for rib prep.  It’s so easy and so delicious!  Make it in the summer or even the winter.  Serioulsy, we eat ribs year round.

 

Ingredients:

1 Rack Ribs

2 12 oz cans Tomato juice

1 Tablespoon Lemon Pepper Seasoning

1/2 Tablespoon Garlic Salt

Barbque Sauce

 

The Method:

First preheat your oven to 400 degrees.  Next, you need to separate your ribs.  The easiest way to do this is use a pair of kitchen shears and cut them apart making piecees that have 3-4 ribs each.

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Next lay them bone side down in a greased 9×13″ baking dish.   Season the top with the lemon pepper and garlic salt.  Fill the bottom of the pan using the tomato juice, but be sure not to pour the juice over the top of the ribs.  Just pour it down the side of the pan so it makes a layer on the bottom.  You may not need all of the juice, stop filling when the juice starts to come up over the the top of the ribs.

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Now, cover them and bake for 1 hour at 400.  When the hour is up DO NOT TAKE THEM OUT OF THE OVEN.  Simply turn the oven off and let the ribs rest in the cooking oven until you are ready to cook them on the grill.

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When grilling time comes just slather them with a little BBQ sauce and warm them on a hot grill.

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Enjoy!

<3, Sharla

Ribs
Serves 4
Great prepartion recipe for moist, tender ribs.
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Prep Time
5 min
Cook Time
1 hr 5 min
Total Time
1 hr 10 min
Prep Time
5 min
Cook Time
1 hr 5 min
Total Time
1 hr 10 min
Ingredients
  1. 1 Rack Ribs
  2. 2 12 oz Cans Tomato Juice
  3. 1 Tablespoon Lemon Pepper Seasoning
  4. 1/2 Tablespoon Garlic Salt Seasong
  5. 2 Cups BBQ Sauce
Instructions
  1. Preheat your oven to 400 degrees.
  2. Using kitchen shears cut the ribs apart making piecees that have 3-4 ribs each.
  3. Lay the sections bone side down in a greased 9x13" baking dish.
  4. Season the top with the lemon pepper and garlic salt.
  5. Fill the bottom of the pan using the tomato juice; be sure not to pour the juice over the top of the ribs. Just pour it down the side of the pan so it makes a layer on the bottom. You may not need all of the juice, stop filling when the juice starts to come up over the the top of the ribs.
  6. Cover and bake for 1 hour at 400. When the hour is up DO NOT TAKE THEM OUT OF THE OVEN. Simply turn the oven off and let the ribs rest in the oven until you are ready to cook them on the grill.
  7. Baste in BBQ sauce and grill 5 minutes or until heated through.
Notes
  1. I cook my ribs in the afternoon, letting them rest for several hours.
Adapted from The Pampered Chef
Adapted from The Pampered Chef
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Cracker and Veggie Dip

August 28, 2013 in Appetizers, Cooking

Fast and Easy Cracker and Veggie Dip

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I can’t help it, I love dip and I want it to be fast and delicious and this one is a winner!  The only thing about this dip is you MUST try it with Cracked Pepper Triscuits.  So delicious!

You Will Need:

1 8 oz bar cream cheese, softened

1 Packet Dry Italian Dressing Mix

Junk to Dip in it

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The Method:

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Get ready, it’s complicated.

Mix the cream cheese and Italian seasoning together…

And EAT!

<3, Sharla

Crack and Veggie Dip
Simple, delicious dip for any finger food.
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Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Prep Time
1 hr
Cook Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. 1 8oz Bar Cream Cheese, softened
  2. 1 Packet Dry Italian Seasoning Mix
  3. Crakers & Veggies
Instructions
  1. Let cream cheese sit are room temp for at least an hour.
  2. Mix cream cheese and seasoning packet.
  3. Enjoy!
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Fruit Dip

August 15, 2013 in Appetizers, Cooking, Deserts, Sides

Best Fruit Dip EVER!

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No, really, I’m not just saying that so you will click on my blog.  I use this fruit dip as a side for fruit (go figure), for strawberry short cake, and for secretly eating out of the fridge shamefully in the middle of the night with my fingers.  It’s that good.  Oh yeah, and it’s only two ingredients.  Your welcome, in advance.

Recipe:

1 Bar Cream Cheese, softened

1 Small jar Marshmallow Fluff

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The Method:

Um, mix them together on high speed for a bit.  

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Then EAT, EAT, EAT!

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Told ya it was easy….<3, Sharla

Fruit Dip
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Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Ingredients
  1. 1 8 oz bar cream cheese
  2. 1 7 oz jar Marshmallow Fluff
Instructions
  1. Let cream cheese soften on counter for at least 30 minutes.
  2. Put both ingredients in mixer and mix on medium speed for 5 minutes.
  3. Serve with fruit!
Notes
  1. The longer the cream cheese sits out, the better. 30 minutes is the minimum but a couple hours is idea. You can also put it in the microwave for 20 seconds if you're in a hurry.
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Easy Apple Tarts

August 6, 2013 in Breakfast, Cooking, Deserts

Easy Apple Tarts
 
Easy Apple Tarts
Every single person that has tried these tarts are shocked at how good they are.  I have made these over and over again for different occasions and they are always a hit and always gone at the end.  No leftovers.  Ever.  :(  They are simple, delicious, pretty and EASY!  I have served them at room temp off a platter like finger food.  I have served them hot with a scoop of ice cream and homemade caramel on top.  I have made them and made them and made them and they are just always a hit!  So here you go, a sure crowd pleaser.  This recipe is adapted from Food Network.
 
 
Ingredients:
 
1 package frozen puff pastry dough
6 Granny Smith apples
1 jar apricot or peach preserves, heated
3-6 tablespoons sugar
1 teaspoon cinnamon
juice of 1/2 a lemon
flour for rolling out dough
 
The Method:
 
Preheat your oven to 400 degrees.
 
Defrost your puff pastry according to the directions on the box.  Now, if you’re looking to make puff pastry by hand, well, you’re crazy.  My sister loves to cook and loves the process of making things from scratch and decided she wanted to make her own puff pastry once upon a time ago.  It was literally hours of work for a result that tasted exactly like the frozen kind.  Skip the head ache, just use the store bought kind!
 
While your puff pastry is defrosting get your apples ready.  I have a handy-dandy apple peeler/corer/slicer.  Seriously, I LOVE it, and so do my kids.  It hooks onto the edge of my counter, you stick an apple into it, turn the crank and 3 seconds later I have this…

…a perfect apple spring (now you get why the kids love it).  I cut the spring in half and I have perfect apple crescents.  Amy M has a similar device that suction cups to her counter that I think she got from Bed, Bath and Beyond, (mine is a Pampered Chef product).  It really is a kitchen MUST-HAVE. 

Into your apple slices squeeze your lemon half (don’t skip this step, it’s really just to keep your apples from browning after they are cut), and add your cinnamon and sugar.  I have a shaker with a mixture of both and I just gave the apples a few healthy shakes and stirred it all up.  Set your apples aside.
 
So, once the dough is ready to use dust your work surface and dough with flour and roll it out thin.  I like to get a lot of bang for my buck so I tend to roll it really thin to get more tarts, but if you leave it thicker the pastry will puff more.
 
Now let’s cut the dough.  You have some options here.  I just eyeballed it and cut it into squares.  My sister (the same one who made the puff pastry from scratch) would get out the ruler and mark it and cut it perfectly (too much effort for me).  You can also cut it with a biscuit cutter to get perfect circles.  Very pretty, but I hate to see that extra dough go to waste.  I keep it simple, I cut four strips one way and four the other for a total of 16 square per sheet of dough.
 
I like to move the cut dough onto cookie sheets lined with parchment paper for the rest of the project.  It’s less mess and goes quicker.  Trust me, when the sugar in the jam warms up and crystallizes on your pan, you’ll be glad you don’t have to scrub it off.  Grab your bottle of preserves and warm that sucker up in the microwave for about 30.  I just makes it easier to scoop and spread.  Then you’re just going to spoon about 1-2 teaspoons of warm preserves onto each square…
 
And spread it around with the spoon.
 
Next top with your apple slices.  Don’t overlap them, it messes with the baking time.  Bake them at 400 degrees for 15-20 minutes.  They can cool on the pan and be served at room temp or serve them warm.
 
 
 
 
 DELISH!!!
<3, Sharla
 
Easy Apple Tarts
Yields 32
Finger food desert
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Prep Time
1 hr
Cook Time
20 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
20 min
Total Time
2 hr
Ingredients
  1. 1 package frozen puff pastry dough
  2. 6 Granny Smith apples
  3. 1 jar apricot or peach preserves, heated
  4. 3-6 tablespoons sugar
  5. 1 teaspoon cinnamon
  6. juice of 1/2 a lemon
  7. flour for rolling out dough
Instructions
  1. Defrost puff pastry dough according to instructions on the box.
  2. Preheat oven to 400 degrees.
  3. Peel, core and slice your apples into thin slices.
  4. Add your lemon juice, cinnamon, and sugar to the apples and stir.
  5. Dust counter with flour and roll pastry thin.
  6. Cut using pizza cutter into 16 squares.
  7. Move squares to parchment lined baking sheets
  8. Add 1-2 tablespoons heated aprocot preserves to each square and spread.
  9. Top each square with 2-3 apple slices, don't overlap apples.
  10. Bake at 400 for 15-20 minutes.
  11. Can be served warm out of oven or cooled at room temperature.
Notes
  1. You can always cut your dough smaller to yield more tarts. Heat your preserves in the microwave for about 30 seconds. You just want it to be a little more liquify.
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