TheKitchenCookie

  I've been hungry for sautéed mushrooms and onions for quite a while so I figured if I combine it with beef chunks and serve it all over mashed potatoes I could please the big guys and get my fill of mushrooms and onions. It was amazing ! So full of flavor, very filling, and just really, really good!   4-5 cups beef cubes (aka stew meat) 1 large sweet onion, sliced 8 oz. fresh Crimini mushrooms, sliced Olive Oil, for sautéing salt pepper dash of Worcestershire Sauce 1/3 cup Burgundy cooking wine ¾ cup all purpose flour/ water ¼ cup beef bouillon 1 quart water   In a Dutch Oven sauté the mushrooms and sliced onion in Olive Oil until they begin to caramelize. Pour in the wine, scraping the bottom with a wooden spoon to deglaze and turn to low.   In a separate iron skillet sauté the stew meat in olive oil over medium high heat until browned on all sides. With a slotted spoon remove meat from iron skillet and place into Dutch...

  If you like spicy and rice in the same dish this will make you happy. I have been enjoying this rice in a variety of ways for the last few weeks and I'm still not tired of it! I love the kick it gets from the red pepper flakes and the chipotle powder and the corn adds just a touch of sweet to it to mellow some of the spiciness. 1 cup Basmatti Rice 1 cup whole Kernel Corn 2 cups water 1½ Tablespoons Butter or Oil 2 teaspoons Dried Parsley Flakes 1 teaspoon Dry Onion Flakes 1 teaspoon Red Pepper Flakes 1 teaspoon Salt ½ teaspoon Turmeric ¼ teaspoon Chipotle Chili Powder Peperoncini Slices, optional   Place all ingredients except Peperoncini Slices in a medium saucepan and bring to a boil over medium high heat. Stir and reduce heat to simmer, covered, for 10-12 minutes. Fluff with a fork and enjoy. Makes approximately 4-5 cups.   I have enjoyed this rice in wraps, mixed with Fajita Chicken, Taco meat, in salads, or alone. I ha...

Every photo has a story: So every year I hope to take the perfect family Christmas photo.   Funny, because I always procrastinate about this. And... well... the guys are never actually begging to pose.   But this year I felt all organized and clever because I was going to get it done when we went to Ohio for my nephews wedding. In September, no less!   But alas, I forgot my clothes that I had planned to wear! (This wasn't the first time this year that this kind of thing had happened!) What's happening to me?!?!    I had everyone else's but mine.    So out of necessity I begged some from my sister. She was happy to share and, um, out of her 2 closets and quite a few drawers we were able to make me look reasonably presentable.   To add to the drama we waited till right before we left for the wedding and had to rush a bit... then my husbands phone rang... sigh...   Then the silliness...

I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.

 I don't know about you but sometimes cookie baking seems so time consuming! So I decided to take a favorite and try it as a biscotti. It worked quite well with a few adjustments. I don't really know if it took less time than baking them as usual but it was more interesting, more fun, and they are just as yummy usual!   3 eggs + 2 egg yolks ½ cup butter, softened ¾ cup brown sugar ¾ cup white sugar 1½ cups creamy peanut butter 2 teaspoons baking soda 1 teaspoon vanilla extract 4½ cups quick oats 12.6 oz. peanut M&M's   Mix together in the order given. Let dough sit for a bit so the oatmeal absorbs some of the moisture. Divide evenly and spread on two lined cookie sheets.       Bake at 325° for 25-30 minutes. Remove from the oven and allow to cool for about 10 minutes. Cut into strips with a pizza cutter. (Cut across then in half for better handling ability). Move them apart so there is some space betwee...

Inspired by Pinterest and  this photo from Annie's Eats I decided to try my hand at extreme cake layering. I've been wanting to make it for a looong time but knew I needed a good reason to make a big cake like this! It is really tall and serves a good many people! I took it along to a ladies Christmas supper at church and a lot of us just cut down through as many layers as we wanted and left the rest of the layers of the same piece for the next person. This works well except it cheats someone of the rich but yummy chocolate glaze. :(    The cake itself is yummy, the strawberries add pizazz, and the Ganache is fabulous!   For the cake: 5 large eggs, separated 1 cup butter, softened 1 cup brown sugar 1 cup white sugar 2½cups all purpose flour ½ cup unsweetened cocoa 1¼ teaspoon baking soda 1 cup buttermilk *   Beat the egg whites until stiff peaks form; set aside.   Beat butter and sugars until light and fluffy. Ad...

The snow has been refreshing and lovely the last few days! The kids had a snow day today. The boys helped Lin at work then came home mid afternoon to skin the deer (4) they brought home from the hunt in the mountains over the weekend and to shovel snow from the driveway. Serena spent most of the day sledding with the neighbor kids which made it feel like a normal day here because all was quiet.   I baked some breads, regular and banana and did some other odds and ends around here.   I took a walk through the snow this afternoon, who could resist such a lovely thing?!     Wishing you a warm and cozy evening! ♥  

  Has any of you noticed the Pomegranates in the grocery store lately? They are quite large and have a beautiful deep red color.   And they are delicious!!   The heavier menu over Thanksgiving had me wishing for something light and refreshing. I had two Poms in the fridge so I decided to experiment with them. I was quite pleased with the flavor that came out of it!! The seeds are also a refreshing addition to a salad. Little bursts of flavor in every bite! :)   Taste bud happiness!   ¾ cup Pomegranate Juice (approx. 10 oz. seeds) 1½ Tablespoons Orange Juice 2 Tablespoons Olive Oil 1½ Tablespoons White Vinegar 1 Tablespoon Honey Orange Zest, for garnish, optional   Blend the seeds just enough to break them all open. Push through a sieve and discard the pulp. Add the rest of the ingredients and stir well with a wire whisk. Serve over Artisan Lettuce (my favorite!), Feta Cheese, Orange Glazed sliced Almonds, Pomegranate...