Knife Skills 2 Class at the Rolling Pin Store and Kitchen, July 10, 2011

Practicing the different dice sizes. We diced and Julienne cut carrots and potatoes. Chef Dave also showed us, and we demonstrated, many other cuts to include: Brunois, Paysanne, Batonnet, Rondelle, Bias, Chiffonade, and Tourne. Will we ever use these cuts? Who knows but it sure was fun playing in that kitchen.

Later we used other tools to slice apples and the other veggies for our meal (eggplant, zucchini, and onions)

Emily and I were in charge of grilling the veggies. Here she is finishing the eggplant and onions for our veggie panini sandwiches. yum. We also made Apple Slaw.

Apple Slaw 4 servings

1/4 cup Apple Cider

1 tblsp brown sugar

1/2 tsp salt

1/4 tsp pepper

3 cups apples, julienned

1/4 cup craisins

1 tblsp fresh mint leaf, chopped

optional: 1 serrano pepper finely diced - (seeded and veined) this added a little punch and I highly advise you to take the plunge and add it to the slaw.

Mix together cider, sugar, salt, and pepper.

Toss apples, cranberries, and pepper with the cider mixture until well combined.

ENJOY! This is truly yummy.

Chicken & Spinach Tortilla Bake and Quesadilla appetizer

Out of the oven and ready to eat. This is now one of our favorite recipes.

In the oven.

Emily getting ready to flip her quesadilla.

Using the pizza cutter to slide the quesadilla.

The main dish is ready to go into the oven.

Looking good!

Chicken and Spinach Tortilla Bake (we've been calling it mexican lasagna!) From Everyday with Rachael Ray magazine

1 tablespoon extra-virgin olive oil
4 chicken cutlets (about 1 pound) (we cooked chicken breasts on the grill) Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese
4 large flour tortillas, cut into wedges
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese

Ideas to change this a little:
Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
Try monterey jack instead of pepper jack cheese for a mild, less spicy dish.
Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.
Directions:
1. Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat. (Our method: Baked chicken breasts on the gas grill-off the fire- for about 40 minutes. Allow to cool. Pick the meat off the bone.)
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Quesadilla
This recipe can vary with the ingredients found in your kitchen.
We used:
chicken
remaining salsa verde
pace medium picante sauce
diced 'just ripe' avocado
chopped onion
shredded cheese

Kabobs, Mac and Cheese, homemade cinnabons

Tonight we had a big dinner crowd and we made lots of kabobs! On the sticks: Tomato, onion, mushroom, beef or chicken, and assorted peppers.

Emily and Shelley spearing the kabobs.

Mary and Jess posing with the kabobs.

Emily patiently stirring the flour into the warming milk to thicken. She shredded four cups of assorted cheeses and added it next. The topping is crushed cheese crakers.

Preparing the topping for the homemade Cinnabons. Cinnabons fresh out of the oven.

Tracy and Joellen with the big salad.

Scott and Liz Lynch posing with the Kabobs. Liz is reading the EW mag featuring the True Blood show.

Sean with the last Cinnabon.

Caramel Pecan Sticky Buns

Topping:

1/2 cup packed dark brown sugar (light will work too)

2 tbsp butter

2 tbsp honey

1/2 cup toasted pecans coarsely chopped

1 tbsp water

Buns:

1 16.3oz can of 8 buttermilk biscuits

1/2 cup sugar and 1 tsp ground cinnamon mixed together in small bowl

1 tbsp melted butter

Glaze: (we didn't do this part - no milk!)

1/2 cup powdered sugar

2 tsp milk

1. heat oven to 400

2. melt topping ingredients (except pecans) over medium heat until smooth

3. pour into a 9" round cake pan

4. sprinkle pecans over mixture in pan

5. place biscuits on top of mixture and brush with melted butter

6. sprinkle with sugar/cinnamon mixture

7. bake for 20 minutes or until biscuits are browned

8. removed from oven and immediately invert onto a wire rack (with foil or something underneath to catch drips.)

9. let cool slightly

10. whisk together powdered sugar and milk; drizzle glaze over warm biscuits

11. enjoy and next time double the recipe. :)

Mac and Cheese (we doubled this recipe)

1/4 cup flour

2 cups milk

1/2 cup of each: Sharp Cheddar, Monterey Jack, Pepper Jack, and Mozzerella Cheese

8 oz cooked pasta

1/2 cup crushed cheese crackers

1. mix flour into milk until the mixture thickens (over low heat) - stir constantly

2. stir in shredded cheese and stir until melted

3. combine with cooked pasta and pour into 8x8 baking dish

4. top with crushed crackers

5. bake at 350-375 until bubbly - about 30 minutes.

Pretzel-Crusted Chicken, Almond Broccoli Salad, Rustic Tri-Berry Pie

Using the Magic Bullet to crush the pretzels.

Pie in the oven. Yum.

Mixing the Broccoli Salad.

Rolling the pie crust.

Filling the pie crust.

Preparing the berries for the pie.

Pie and ice cream.

Putting the finishing touches on the pie crust.

Pretzel-Crusted Chicken (Healthy Living Magazine)
Ingredients:
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed (we used boneless skinless breasts sliced into 2 pieces each)
Directions
1. Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
2. In another shallow bowl, whisk the egg, beer, flour and spices.
3. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture.
4. Spray 13-in. x 9-in. baking dish with cooking spray.
5. Place the chicken in the dish.
6. Bake at 350° for 40-50 minutes or until chicken juices run clear.

Almond Broccoli Salad
Ingredients:
6 cups small broccoli florets
½ cup chopped celery
½ cup raisins (or craisins)
10 slices bacon, cooked and crumbled
3 green onions, sliced
2/3 cup mayo
¼ cup honey
1 tbsp fresh lemon juice
1 3.75 oz pkg honey roasted sliced almonds (I couldn’t find these so I used regular, raw, sliced almonds. This could also be an optional ingredient)

Directions:
1. In a medium bowl, combine first 5 ingredients.
2. In a small bowl, stir together mayo, honey, and lemon juice.
3. Pour over broccoli mixture, tossing gently to coat.
4. Stir in almonds just before serving.
This is best if made a beforehand and allowed to sit in the refrigerator for a while.

Rustic Tri-Berry Pie (Rachael Ray Magazine)
Ingredients:
3 containers (6 oz. each) blackberries (about 3½ cups)
1 cup sugar, plus more for sprinkling
1/4 cup quick-cooking (not pearl) tapioca
2 tbsp. fresh lemon juice
8 oz. strawberries (about 2 cups), halved or quartered
1 container (6 oz.) blueberries (about 1 1/4 cups)
1 1/2 cups flour
1/4 tsp. salt
1 stick (8 tbsp.) plus 2 tbsp. cold unsalted butter, cut into small cubes
1 large egg, separated
Ice water
Strawberry ice cream, for serving
Directions:
1. In a large bowl, combine 1 cup blackberries, 1/4 cup sugar, the tapioca and lemon juice; mash with a potato masher. Stir in the strawberries, blueberries, remaining blackberries and 3/4 cup sugar. Let stand for at least 20 minutes, gently stirring once or twice.
2. Meanwhile, position a rack in the lower third of the oven and preheat to 400°. In a large bowl, whisk together the flour and salt. Add 8 tbsp. butter and, with a pastry blender or 2 knives, cut the butter into the flour until crumbly. Continue working with your fingertips until the mixture is flaky. In a cup, combine the egg yolk with 1/4 cup ice water. Drizzle over the flour mixture and stir with a fork until incorporated and the dough is slightly moist but not wet. (Test by pinching some of the dough; if it doesn't stay together, sprinkle about 1 tsp. more ice water on the dry part and gather the dough into a mass.)
3. Transfer the dough to a lightly floured surface and, with a lightly floured rolling pin, roll out to a 13-inch round, rotating the dough occasionally to keep it even and to prevent it from sticking to the surface. Roll the dough up onto the pin and unroll over and into a 9-inch pie plate (see top right); center it and let the excess pastry drape over the edges. Gently press the dough into the pan (see middle right).
4. Spoon the berry mixture evenly into the pan, making sure to pour in all the juices that have collected in the bowl. Dot the top with the remaining 2 tbsp. butter. Gently fold the pastry up over the berries, pleating as you go around (see bottom right).
5. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, lightly glaze the pastry all over with the egg white. Sprinkle the dough with a few pinches sugar. Bake the pie until the berry filling is bubbling well, about 1 hour; check after 40 minutes and if the crust is browning too quickly, cover loosely with a sheet of foil. Let the pie cool completely, at least 4 hours, before cutting and serving with scoops of strawberry ice cream.

Herb Crusted Pork Chops, Salad, and Chocolate Peanut Butter Cups - altered Alicia Silverstone Vegan Recipe

Breaded porkchops. Ingredients: Bread crumbs, chopped fresh parsley, parmesan cheese. Oh-so-yummy salad with homemade pomegranate vinegrette dressing.

Emily demonstrating her rocker-chopping skills. If you'd like to see this in action, check this video: http://youtu.be/wdt2Mbq7rfk

Last night dinner was yummy but the highlight was the dessert. We made homemade peanut butter cups based on a recipe found in the Parade newspaper magazine a while back. Alicia Silverstone is a vegan but we are not; however, her recipe sounded so yummy we had to try. We simply substituted what we had for the special ingredients she listed. The original recipe follows and indicated also is what we used. The result was fabulous. Everyone wanted a to-go package of the cups.

Here's Emily adding the peanut butter to the melted butter. She's getting very good at 'eye-balling' some measurements. Who wants to clean peanut butter out of a measuring cup anyway? See the red pan in the background? That's the chocolate mixture melting. We're multi-tasking (of course!).

Adding the chocolate topping to the cups.

Chocolate Peanut Butter Cups - Alicia Silverstone
Ingredients:

1/2 cup Earth Balance butter spread (1 stick real butter!)

3/4 cup crunchy peanut butter; preferably unsweetened and unsalted (3/4 cup regular super crunchy peanut butter

3/4 cup graham crackers crumbs

1/4 cup maple sugar (brown sugar)

1 cup grain-sweetened, non-dairy chocolate or carob chips (1 cup mini chocolate chips)

1/4 cup soy, rice, or nut mile (1/4 whole milk)

1/4 cup chopped peanuts

Directions:

1. add paper liners to a 12 cup muffin pan.

2. melt the butter over low heat.

3. stir in peanut butter, sugar, and graham cracker crumbs.

4. remove the mixture from heat (don't need to cook it, just melt it).

5. fill the paper cups (a little over 1 tablespoon per cup).

6. combine chocolate and milk and melt over low heat; heat until smooth (we had this going at the same time as step 1 to speed this along).

7. spoon and spread the chocolate over the peanut butter mixture.

8. top with chopped nuts.

9. refrigerate until set; for at least 2 hours (ours never made it to the 2 hour mark.

Knife Skills 1 Class at the Rolling Pin store, June 5, 2011

We chopped and diced all of the ingredients for this yummy vegetable soup. We also had a grilled cheese panini. . . yum.

Hamburgers, French Fries, Potato Chips, and Onion Rings

Tonight we made an easy, but all time favorite, meal. Hamburgers on the grill, fresh cut french fries, onion rings, and a few potato chips.

The smell of onion was really strong! Homemade potato chips.

Onions in the batter waiting to be fried. Yum!

Chipotle Beef Tacos with Cabbage and Radish Slaw, Rice, Black Beans, Blue Chips, and Key Lime Pie

Vigo Mexican Rice and a can of black beans off the shelf. Thanks Jimmy for bringing the Publix Key Lime Pie! We like pie!

Ingredients

3 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 cloves garlic, chopped

1 to 3 tablespoons chopped canned chipotles in adobo sauce (we used the entire can - about 1/3 cup?)

1 teaspoon dried oregano

2 bay leaves

kosher salt

4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)

4 radishes, halved and thinly sliced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions

1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.

2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).

3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.

4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.

5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges. (add what you want! we added black olives too.)

Ginger Curry Chicken with Rice, Cucumber Salad, and Grilled Naan Bread

Will post recipe soon!

Thai Lettuce Cups, Gingery Peanut Noodles with Chicken, Cookies, and Ice Cream

Peeling and grating the ginger.

Cook the chicken until golden.

Thai Lettuce Cups (from Everyday with Rachael Ray magazine)

2 skinless, boneless chicken breasts, cut into strips

Salt

1 tablespoon EVOO (extra-virgin olive oil)

1 red bell pepper, cut into strips

1/4 cup chili sauce

2 tablespoons honey

1 head iceberg lettuce, cut into quarters and leaves separated

1/2 cup honey-roasted peanuts, chopped

Juice of 1 lime

1/3 cup chopped fresh basil

1. Season the chicken with salt. In a large skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, until golden, about 5 minutes. Add the pepper and cook, stirring, until tender, about 3 minutes. Stir in the chili sauce and honey and cook until slightly reduced.


2. Arrange the lettuce cups on a platter. Divide the chicken mixture among the cups and top with the peanuts, lime juice and basil.

Gingery Peanut Noodles with Chicken

1/2 cup peanut butter

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon grated fresh ginger

8 ounces spaghetti (1/2 box)

1 1/2 cups shredded rotisserie chicken

1 red bell pepper, sliced

1/2 English cucumber, cut into strips

2 scallions, sliced

2 tablespoons chopped unsalted roasted peanuts

1. 1. Cook the pasta according to the package directions; drain and return it to the pot.

2. 2. In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.

3. 3. Add the peanut mixture, chicken, bell pepper, cucumber, and scallions to the pasta pot and toss to combine. Serve sprinkled with the peanuts.