Calm In The Kitchen

Hormel gave me a chance

noreply@blogger.com (Calm In The Kitchen) — Thu, 18 Nov 2010 02:59:00 +0000

I have a confession. I wanted to blog every day in November. I had the blogs in mind and the pictures loaded, but as it turns out, I can't have nice things.

About two weeks ago my computer, which up until this point had been running hot, decided to completely die on me. Kaput...DIE. While my crackberry allowed me to read emails and look online, doing the whole picture uploading, blogging thing just wasn't in the cards.

I now have a net book, thanks to some cupcake sales, but I am unable to use my xD card from my camera to load pics. It's always something.

The hubs and I recently attended a Chiefs football game and provided the tailgating food. If you have ever been to a football game in Kansas City, you will know that tailgating is often the best part. Thank you to Hormel for helping me host a great pregame party!

We made:

big salad with artichoke hearts, red onion and Hormel Bacon
pizza pasta with Hormel mini turkey pepperoni
pulled pork sandwiches *recipe to follow* using Hormel Always Tender Meats
cole slaw
deviled eggs with Cure 81 Ham
jalopeno chips

It was a fantastic party with good friends and good food. Thank you, Hormel!

This is a sponsored post. I was provided coupons and a stipend to assist in my meal. All opinions are my own.

Pulled Pork Sandwiches

Season 3 pounds of pork tenderloin (roughly 2) with salt and pepper and place in a crock pot. Cover with 2 cups root beer. Let slow cook overnight (or 8 hours) on low. After 8 hours, remove the tenderloin to a bowl and discard the rootbeer.

Shred the tenderloin with two forks and return to the crockpot. Add a bottle of barbeque sauce (we used Sweet Baby Ray's) and let simmer on low for another hour.

Serve on a bun with some cole slaw and pickles. Enjoy!

Poblano Salsa Verde

noreply@blogger.com (Calm In The Kitchen) — Wed, 08 Sep 2010 02:52:00 +0000

My hat goes off to everyone who blogs out there. Whether you have a job away from the home or whether you have 3 kids or 3 furbabies, blogging on a regular basis is darn hard. At least for me.

It isn't even the blogging that is the hard part. It's the reading of the blogs I love....that almost never happens anymore. (I know, get out the violin).

I've asked others how they do it and the typical response is either late nights or early mornings. I don't need to go into detail why neither of these work for me except to say that I love my sleep and the day starts early around these parts.

And so, I am left to say to myself each and every day, "man, I need to get on my blog"....and then I go to bed.

In any case, I finally am on the computer and I finally uploaded pictures from the camera and so now I can finally blog. But, I must admit that once I am done I will not be visiting anyone tonight...my computer is getting hot and it will inevitably turn off. That and I am darn tired.

Lately I have been obsessed with tacos. Fish, beef, shrimp, or chicken; I think about having tacos at least twice a week. Tonight, with an abundance of rotisserie chicken in the fridge, the wise choice was chicken. But that's just the vehicle. What was memorable about tonight was the salsa.

Poblano Salsa Verde

3 poblano peppers
1 medium yellow onion, roughly chopped
1 jalapeno, seeded and roughly chopped
1 clove garlic, smashed
1 big handful (roughly a loose cup) cilantro
the juice of 2 limes
about 3 tablespoons olive oil

Over an open flame (or under a broiler), place the poblanos and let them roast, turning often, until the skin is blackened. Place the peppers in a bowl and seal tightly with plastic wrap. Let sit for about 10 minutes. Remove from the bowl and with a paper towel gently remove the outer black skin. Remove the stem and seeds and roughly chop.

In a medium skillet over medium heat, add about a teaspoon of oil (whatever you like). Once hot, add the onions and peppers along with a little salt and pepper. Let saute until the onions are tender, about 3 minutes. Remove from heat and place in a food processor or blender.

Add the jalapeno, garlic, cilantro, and lime juice. Pulse until coarse. With the processor running, slowly drizzle olive oil to desired consistency.

Use with tortilla chips, tacos, fajitas, turkey sandwiches, eggs, tomatoes, ice cream sundaes, add tequila and make a spicy cocktail, ...whatever your heart desires.

Enjoy!

Rainy Days

noreply@blogger.com (Calm In The Kitchen) — Wed, 18 Aug 2010 12:25:00 +0000

Yesterday was a rare and glorious rainy day. After a quick trip to the gym, the chefs and I spent the whole day at home.

Did I just say that spending the whole day at home with 3 kids was glorious? I think the blazing summer sun has finally gotten to me. That and I can see on the horizon the beginning of school. I'll have two in preschool starting next week. I think all of us are counting down the days.

Because the day was rainy and cool, my lead sous chef had a play date with a delightful little pixie. And what would one do when at a play date at my house? Why, bake something of course!

The girls and I made some brownies: simple, quick, and delicious.

I'm going to miss weekday play dates.

Peanut Butter Brownies

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 cup ap flour
2 ounces unsweetened chocolate, melted and cooled
1/2 cup peanut butter, any kind you like
1/4 cup mini chocolate chips

Preheat the oven to 350. Spray a 9 inch pie pan (that's what we grabbed, but a 9 by 9 pan would work too) with cooking spray and set aside.
In a medium saucepan, melt the butter over low heat. Once melted, remove from the heat and add the sugar until well incorporated. Add the eggs and stir quickly (to avoid scrambled eggs) until everything is well combined. Stir in the flour.
Once the flour is just combined, remove about a cup of the batter to a bowl.
To the saucepan, mix in the cooled chocolate. Pour out this batter into the prepared pan.
In the bowl with the batter, mix in the peanut butter.
Take the peanut butter mixture and put dollops on the top of the chocolate batter. Sprinkle the mini chocolate chips on top. With a wooden skewer, swirl the batter.
Bake in the oven for about 25 minutes or until the brownies appear set on the surface.

Enjoy!

Steak Sandwich with carmelized onions and goat cheese

noreply@blogger.com (Calm In The Kitchen) — Tue, 03 Aug 2010 01:59:00 +0000

I am convinced that carmelized onions make everything taste better. Combine that with goat cheese and you've got something.

There isn't much of a recipe here, just a basic idea. Trust me, though, grab some french bread, spread some room temperature goat cheese...add some carmelized onions and spinach...then put on some sliced grilled flank steak..and you have yourself an awesome meal.

Of course, if you are feeling frisky, leftover citrus chili hollandaise spread over everything wouldn't hurt. :)

On a side note, getting back into blogging has proven quite difficult. I REALLY need the outlet, but figuring out how to structure my time while still enjoying my much loved shower and sleep routine is proving difficult. Not to mention my crazy laptop that heats up to crazy degrees within 30 minutes of being turned on. Anyone out there have any tips?

Surf and Turf with Citrus Chili Hollandaise

noreply@blogger.com (Calm In The Kitchen) — Sun, 25 Jul 2010 03:32:00 +0000

Every Saturday night the hubs and I have a date night.

We wait to eat until after the kiddos are asleep. The meal is always a little higher end than the rest of the week and usually is made by the hubs and I together. Because of it being a joint effort, our meal is made in between "I need to go to the bathroom" calls and "but I'm not ready to go to sleep" wails; which basically means it takes at least 30 extra minutes to finish.

We sometimes sit in our dining room and chat and other times we eat while catching up on all the things we wanted to watch during the week but were too tired to enjoy. Every once in a while, we are blessed to have someone join us. This time it was my sister.

No matter what, it is always a meal to which I look forward to all week.

This week was definitely no exception. I wanted to make something to send in to the Foodbuzz Gulf Ambassador Challenge. Although I was not a featured publisher, by submitting my gulf inspired recipe Foodbuzz will donate $25 to the Greater New Orleans Foundation. While I do enjoy various seafood dishes, at my core I am a Midwestern gal who loves her steak. But, as a nod to New Orleans I wanted to spice things up a bit...kick it up a notch if you will. And so, I present to you...citrus chili hollandaise. OH yeah...we're going there.

While the hubs grilled our filets, I had some potatoes roasting. At about 8 minutes to go I added asparagus to the 425 degree oven. While all of this deliciousness was happening, I prepared the shrimp. It was a take on Pastor Ryan's recipe from the Pioneer Woman's website.

Spicy Citrus Shrimp
1 pound peeled and deveined shrimp (I used 31-40)
scant 3/4 cup citrus juice**
(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
1 tablespoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
4 garlic cloves, sliced

Put about a tablespoon of oil in a large saute pan over medium high heat. Season the shrimp with salt and pepper and place in the hot oil. Cook for about 1 minute, then turn em over. Meanwhile, to the citrus juice, add the old bay, cayenne, and garlic. Once the shrimp is cooked, about a minute later, remove it from the pan and set the shrimp aside. To the hot pan, add the remaining ingredients and let them bubble until reduced by about half. Add the shrimp back to the pan and toss to coat. Serve hot.

The star of the meal, without a doubt, was the hollandaise. And the kicker is...I made it in the blender while the steak was resting. NO joke. It was easy, fast and most of all absofreakinridiculously good. We had a ton left over which the hubs used this morning to make eggs benedict. We still have more in the fridge just waiting to be used. If you are making this and don't want a bunch, just half or 3rd the recipe.

Citrus Chili Hollandaise (makes 2 cups)
6 egg yolks, room temperature
1/4 tablespoon citrus juice **(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
zest of 2 oranges, 2 limes, and 2 lemons
3 sticks butter, melted yet still warmish
1 1/2 tsp kosher salt
1/2 tsp chili powder

In a blender, put the egg yolks, juice, and zest and let it whirl until the mixture is thick and frothy. On the lowest speed, slowly drizzle in the butter. Add salt and chili powder and whirl until combined. Serve warm.

Enjoy!

Chicken Sandwich with Avocado Mayo

noreply@blogger.com (Calm In The Kitchen) — Thu, 22 Jul 2010 11:15:00 +0000

Coming up with titles for posts frustrates me. Try as I might, I just can't be witty.

Or, it could just be that my 2 year old sous chef insists on waking up way too early and wit is just in short supply.

Either way, I have occupied her with tales of Mickey Mouse and for once she isn't trying to "play computer". This will be a short post as I am sure she will change her mind soon.

This is a simple sandwich that I have made numerous times. I normally make this with sliced avocados on top. The result is often a too thick sandwich with pieces falling out. This time around I thought I would mash the avocados into a little bit of mayo!

The sandwich itself consists of:
bread (I had some buns on hand that I wanted to use up)
lettuce
tomato
bacon (I used turkey bacon, delish)
chicken breast

On either side of the bun I put the avocado mayo. Simply, it is a mashed avocado and probably about 2 tablespoons of mayo, a little salt and pepper.

Enjoy!

P.S. I'm throwing a shot of the newest sous chef, can you believe she is three months old already?

Getting back on the horse

noreply@blogger.com (Calm In The Kitchen) — Tue, 20 Jul 2010 20:41:00 +0000

**tap, tap, is this thing on?**

So, has absence made the heart grow fonder?

Anyone that knows me knows that I will never turn down a glass of wine. Actually the only time now in recent memory where I have done so has been when I was pregnant.

Side note: never become the girl that doesn't turn down wine and then actually turn down a bottle brought for you. ESPECIALLY when you are trying to hide the fact that you are pregnant. I did that very thing and I think sent my now sister-in-law home with the very thought that at I must be pregnant. Never mind the fact that on their wedding day when red wine was right there for the taking I stuck to water. But I digress...

Back to my love of wine. For the record I need to state two things: 1. I am frugal and 2. I am not a wine connoisseur. I tend to find one or two brands that I enjoy and stick with them. Recently we started purchasing boxed wine. Now before you laugh at me, they are actually becoming more and more accepted. After all, it isn't the box that causes the wine to be bad. Get off my back, okay? From Tyler Colman's piece in the New York Times.

Although some sommeliers may scoff at wine from a plastic spigot, boxes are perfect for table wines that don’t need to age, which is to say, all but a relative handful of the top wines from around the world. What’s more, boxed wine is superior to glass bottle storage in resolving that age-old problem of not being able to finish a bottle in one sitting. Once open, a box preserves wine for about four weeks compared with only a day or two for a bottle. Boxed wine may be short on charm, but it is long on practicality.

Now I'm not saying that it's cool to rock the Franzia wine again. But, next time you are at the liquor store and pick up say Black Box or Banrock Station, no one will look at you funny...promise.

Okay, I am really getting off the task. I suppose that is what months away from blogging will do to a person. Back to wines in glass. One of the wines that I have always enjoyed having on hand both for it's taste and for it economical value has been [yellow tail]. I tend to focus more on the shiraz and cabernet, but recently tried a chardonnay. The [yellow tail] tree-free chardonnay is their newest wine offering. It isn't aged in oak (hence the name) and has a nice bright citrus flavor. Considering that it is a thousand degrees outside it was a really nice refreshing drink. I venture to guess that it would make a nice addition to a white sangria. It would also work well as a spritzer or perhaps mixed with pom juice. The possibilities are endless.

It was wonderful with my fish tacos (recipe for another post). While I am not a huge white wine drinker I can definitely say that I have found a new favorite!

Complimentary product was received for review purposes. No monetary compensation was received. All opinions are mine and in no way influenced.

Warning: it has a long cooking time

noreply@blogger.com (Calm In The Kitchen) — Tue, 20 Apr 2010 01:23:00 +0000

But the results are fantastic!

Meet my newest sous chef, Charlotte Grace.

Born April 9th, weighing 7.5 pounds and 19.5 inches long. Everything went well and we are all settling into our new routines.

On a side note, I realize that have totally neglected this blog and therefore probably have little to no readers left. Each day I have thought about posting, but honestly the excitement has been gone from blogging for me for quite a while. I find myself rethinking how I want to lay things out, what kind of content I want to include, etc. I really want to change the look of this blog, but I really treasure sleep more now than ever and so this blog is once again is on the back burner.

I really want to carve time out to make some needed changes. I would like to incorporate some new ideas and definitely keep up with more recipes. I'd love it if you stayed tuned, but I've asked that before and so I may start again from scratch. But, that is how some of the best recipes are made!

I Really Want To Win

noreply@blogger.com (Calm In The Kitchen) — Sat, 16 Jan 2010 23:14:00 +0000

In March of last year, one of my most favorite blogs, A Duck In Her Pond, introduced me to Gisele, a gifted and fabulous web designer who had prettied up duckie's blog. I quickly became a fan. I think ever since then, I have been dreaming about changing my blog. As you can see...that hasn't happened as this thing hasn't changed in design since I started this blog over a year ago.

SO, imagine my excitement when the talented Gisele offered a new years blog redo!

I totally have to win. Really, this blog is begging for some love, wouldn't you say?

On to a winner right here, congratulations to:

techyone who said...

My favorite is bacon and scrambled eggs.

Monday, 11 January, 2010

Check your inbox and I look forward to hearing back from you!

I'll come back tomorrow with an actual food post, promise.

Cookie Cheesecake Cupcakes

noreply@blogger.com (Calm In The Kitchen) — Wed, 13 Jan 2010 03:25:00 +0000

How is everyone doing with their resolutions?

Myself, I have resolved to finally love my house. We have lived here for 3 years and I don't know if I have really moved in. Yes the walls are painted and there aren't boxes all over the place, but I have put off projects because I would rather save the ideas for my "real" house. In my mind I think I always thought we would move in 5 so why bother. What the heck is that all about? I mean, it's my house not my apartment!

I think a lot of it is enjoying the now, not waiting for the "what could be".

This recipe has nothing to do with any of that, I just thought I'd share.

I saw these on my daily blog reading and knew they were something that I had to try out! Upon looking at the recipe, it seemed to be missing a couple of amounts. However, it served as awesome inspiration and were indeed FABULOUS.

Cookie Cheesecake Cupcakes
inspired by That's So Yummy

FOR CHOCOLATE CHIP BOTTOM LAYER
I used my favorite cookie recipe

2 sticks of butter, room temperature

3/4 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla

2 large eggs

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Combine the butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until fluffy and well combined. Add the eggs, one at a time, and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Add to the mix slowly to combine, being careful not to overmix.

Form the cookie dough into a long log (about 18 inches or so), wrap in plastic, and refrigerate for at least 30 minutes.

Once chilled, cut the dough into 24 pieces and place in the bottom of cupcake tins lined with papers.

Bake the dough in a 325 degree oven for approximately 18 minutes (or until the cookie has spread across the bottom and is slightly browned)

While the cookies bake, make the cheesecake layer.

FOR CHEESECAKE TOP LAYER

2 packages (8 ounces) of cream cheese, room temperature

1 can of sweetened condensed milk

2 large eggs

1 teaspoon of vanilla extract

Combine all ingredients until smooth.

Once the cookies are baked, top them with approximately 2 1/2 tablespoons of the cheesecake mix. Return to the oven and continue to bake for an additional 15 minutes or until the cheesecake is set.

Once set, remove the cupcakes from the oven and set on a rack to cool. I put mine in the fridge to set overnight.

Top with homemade whipped cream and enjoy!

How about a giveaway??

noreply@blogger.com (Calm In The Kitchen) — Sat, 09 Jan 2010 22:51:00 +0000

Hello and Happy New Year! I hope that everyone is enjoying this new decade. We have had, as most people I imagine, REALLY cold weather which closed down schools last week. My poor sous chef #1 was so angry that more winter break was happening. I assured her that some day she'll pray for a snow day, but that did little to help. Luckily, we have had a full fridge and pantry and so I have actually been baking and accumulating recipes to post!

I'll give you a minute to take that in. Yup, I'm gonna post more. AND, it isn't even my New Year's resolution! More on that one later.

First I have to share that I have a giveaway, but I am apprehensive about it. A while back I was working with due maternity. They offered a gift certificate for one of my readers. I did what I was asked to do, posted the giveaway, and notified the rep of the winner. To my knowledge, she still hasn't gotten her prize, so frustrating. I mean, how is anyone supposed to believe that I am actually going to give something away? However, this giveaway is from a reputable business that I know follows through. That said, I am still a little nervous.

Toward the end of December, I received a pair of coupons to try some Pillsbury Crescent Rolls as well as three serving plates My Blog Spark. I was asked to try one of three appetizer recipes, I chose the bacon-cheese tartlets.

I followed the recipe as best I could, but I would say that using the rolls instead of the sheets proved problematic. It was hard to roll out and make the size needed for the recipe. I ended up with a few less than the recipe and they didn't turn out nearly as cute. BUT, it was a project for both sous chefs and I and throughly enjoyable. Even if they didn't turn out looking so great (which is why there is no picture!).

I used cheddar instead of swiss, but kept the rest of the recipe the same. I'll definitely try it again. It made for a cute breakfast option that had everything the youngins' love!

The folks at Pillsbury and My Blog Spark provided a second gift set with a two coupons for free Pillsbury Crescents as well as the serving plates to give away to one of you.

Ready to win?

Leave a comment and tell me what you prefer to eat for breakfast.

I'll randomly pick a winner on Friday, January 15th.

Disclosure: This Post was sponsored by My Blog Spark. Coupons and products were provided for review and giveaway purposes. This post was not reviewed or edited by My Blog Spark and the thoughts and opinions are completely mine. Others may have a different experience.

Random Bits as the year ends...

noreply@blogger.com (Calm In The Kitchen) — Mon, 21 Dec 2009 22:41:00 +0000

I admit it. I have been quite apathetic when it comes to updating my blog. Never fear, I have a family site that I has been equally ignored.

I could say that I have had a holiday parties, shopping, and so forth that has kept me from you, but that would really be a lie. Truth be told, I am a homebody. We aren't really the present buying type, or I've had it easy because we draw names so buying for one person is just plain cake. I don't know what "and so forth" would be, but you can guess that I am probably not doing that either.

"and so forth"...maybe that's laundry. I'm always doing that around here.

Can I blame it on my obsession with watching "The Sing Off"? I can't get enough of that show.

In any case, I am still around. Pregnancy #3 is working along just fine, with the exception of a little heartburn. If you know me you might be surprised to hear that I gained 8 lbs since my last visit a month ago. Um, yeah. Considering that I hadn't gained anything so far it came as a little bit of a shock to yours truly. I still work out daily so maybe it's all muscle. After all, muscle weighs more than fat right?

That's what I tell myself anyway.

I wish everyone a peaceful end to 2009. 2010 is just around the corner and I for one am really excited to see what might happen.

PW knows her stuff

noreply@blogger.com (Calm In The Kitchen) — Wed, 16 Dec 2009 03:26:00 +0000

Please forgive me, this post doesn't have an original recipe by me in it. But, I have some fun cookie pics that I just had to share.

I made some Chanukah goodies last week for the sous chefs to take to preschool.

I also made superhero cookies. I think they turned out pretty okay, what do you think?

And, I FINALLY used my new Pioneer Woman cookbook! Wahoo!!
I made the Whiskey Cream Sauce...so good.

Like my choice of whiskey??

I also made the cinnamon rolls. These my friends are deadly.

I hope everyone is having a great week!

Vegetable and Swiss Cheese Gratin

noreply@blogger.com (Calm In The Kitchen) — Thu, 10 Dec 2009 03:31:00 +0000

Lately I have been on a mushroom kick. I chock it up to pregnancy because usually mushrooms are not the first things that I rush to cook with. I know that I have mentioned it before, but really, I could take or leave them. They have to be cooked just right, not too much to the point of mush and not too little because raw mushrooms and me...yeah we aren't big pals. I've got a thing with textures for sure. Plus anything that is called "fungus" just makes me kind of leery from the start.

I'm seeking help.

Part of my hope in getting over some of my food aversions is to cook using them often. And luckily mushrooms around here have been on sale. It's like a sign!

This meal uses another cheese that I don't normally rush to use, which is swiss. The result was an awesome dish that tasted even better the next day reheated. In fact, I am eating a little bit now as I watch the season finale of Top Chef. Multi-tasking at it's best, right?

Vegetable and Swiss Cheese Gratin
6 medium-size potatoes (I used yukon golds)
3 cups broccoli
6 stalks asparagus, cut into thirds (use more or less, this is just what I had)
1 cup green onions, chopped
1 tbsp butter
8 oz sliced mushrooms
16 oz shredded swiss cheese
salt and pepper

In a large sauce pan, place the potatoes and add enough water to cover. Bring to a boil and let bubble for 15-20 minutes, or until the potatoes are just fork tender. Remove the potatoes from the water and set aside to cool. Once cooled, slice the potatoes into 1/4 inch slices.

Return the water (add more if you need) to a boil and add the broccoli and asparagus and blanch for 2 minutes. Remove from the water and set aside.

Meanwhile in a medium non-stick skillet, saute the mushrooms and green onions in butter until the mushrooms are cooked and the water has evaporated.

Spray a 9by13 pan with cooking spray. Layer the bottom with half of the potatoes. Sprinkle with salt and pepper. Sprinkle over 1/3 of cheese. Layer mushroom mixture, then green veggies. Sprinkle again with salt and pepper. Add another 1/3 of cheese, then the remaining potatoes. Salt and pepper again. Cover with remaining cheese.

Bake in 350° F oven for 30 minutes until heated through. Turn the heat on to broil and leave the gratin under the broiler until the top is golden.

Serve with a salad and enjoy!

It's never too late for Pumpkin Cheesecake

noreply@blogger.com (Calm In The Kitchen) — Tue, 08 Dec 2009 02:32:00 +0000

SO, have you missed me? I feel like I have kind of fallen off the blogosphere radar (if there is such a thing). Broken ac adapter aside, I've just been plain busy lately. My evenings have been filled up and by the time I have time to blog, the joy of it just kind of goes away and I find myself struggling with what to say and how to say it.

What's a gal to do?

I realized today that I have about 25 started and never finished blog entries....perfect!

I had this one started and thought I would post it once I had a picture from our Thanksgiving feast. I know that it is a little late for fall baking now, but save it for next year. Trust me, you'll love it.

When fall holiday baking rolls around, I am not usually that excited. Pumpkin, the ingredient sought after and loved by many, is just not my bag, baby. No idea why, but really I am not a fan of squash products. I think it has something to do with the texture. Nevertheless, if I am going to use pumpkin, it has to be paired with cream cheese. Remember my mini pumpkin cheesecakes? Well, it was early in my blogging days, so I'm okay if you don't.

This is a great cheesecake that comes together easily. It does require extra time (it sits in the oven as it cools down) so if you make it, the day or two before you need it is best.

Pumpkin Cheesecake with Gingersnap crust

For the crust
8 tablespoons unsalted butter, melted
2 cups gingersnap cookie crumbs (about 20 or so cookies)

For the filling
3/4 pound cream cheese, softened

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 large eggs, at room temperature
1 can pumpkin puree
3/4 cup heavy cream
1 1/2 teaspoons cinnamon

Preheat oven to 325 degrees. In a small bowl, combine the butter with the gingersnap cookie crumbs. Press into the bottom of a buttered 10-inch springform pan.

Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.

For the filling:
In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until just blended. Scrape the bowl several times during the mixing process with a rubber spatula to ensure everything is being incorporated well. Stir in the heavy cream and cinnamon.

Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set, about 1 1/4 hour.

At the end of the baking time, turn off the heat and open the oven door slightly, and cool the cake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours or overnight.

Once ready to serve, remove from the cheesecake tin.

The first time I made this, the cheesecake didn't crack at all. This time, there was a big crack right down the center, go figure. No matter, just cover the cake with delicious homemade whipped cream!

For the sweet vanilla whipped cream
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla extract
Place all the ingredients in a mixer fitted with the whisk attachment and whip together until soft peaks form.

Top your cheesecake and enjoy!

Things that do not go together...

noreply@blogger.com (Calm In The Kitchen) — Wed, 02 Dec 2009 23:26:00 +0000

A lap-top and a toddler who loves to play with it.

And before you ask, yes it was closed and no it wasn't even on.

This is the second time that this has happened.

I'll get back to ya...promise. Now I've gotta finish 100 other random tasks before the battery dies.

Guess What I Got?

noreply@blogger.com (Calm In The Kitchen) — Wed, 18 Nov 2009 05:00:00 +0000

Monday night I went to see:

Oh yeah, that's right!

I went to get this:

And I also got an awesome t-shirt, which I couldn't get a decent picture of. I'll get someone without a protruding belly to model it for me.

Guess who else was there?

My girlfriend who came with me fell in love with Marlboro Man. I got his autograph while waiting for Ree. He was quite the trooper. The line for his autograph was huge!

Ah yes, and the picture/book signing that I waited a total of 4 1/2 hours for...
Of course, what did I say? Nothing...except the fact that my friend had fallen in love with her husband. Pioneer Woman said, "it happens to the best of us". The rest is a blur.

So, I got home at midnight and scarfed down Taco Bell. I'm pregnant so shoot me.

I would love to write more, but I had a class tonight and am just now getting to the computer. I'm exhausted.

But it was so totally worth it.

Cranberry Beef Stew

noreply@blogger.com (Calm In The Kitchen) — Mon, 09 Nov 2009 01:51:00 +0000

It's crazy how nice the weather has been over the last two days! I can't believe that it is already November. The only clue you would have around here is all the leaves on the ground.
Once November starts, I get all sorts of giddy. Cranberries are among my favorite foods, so naturally, this is the season for me to stock up on one of my favorite snacks, dried cranberries. Now that the month is here, cranberries of ALL types are not only readily available, but are on sale to boot! Plus, while I was picking up a few things at the grocery store the other day, I found that beef stew meat was on sale, too. Score! I wasn't sure what I was going to do, but I knew that I needed to utilize my cranberry obsession.

Of course, I happen to pick one of the warmest days in the history of November to make stew, but by evening, the wind flowing through our open windows was crisp and cool, providing the ideal atmosphere for enjoying this dish.

Cranberry Beef Stew
1 lb beef stew meat
1 tbsp flour
salt and pepper
1 tbsp olive oil
1/2 onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
1 cup hot water
1 can whole berry cranberry sauce
1/3 cup dried cranberries (craisins)
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cayenne pepper
1 lb egg noodles

Combine the beef and the flour, salt and pepper, tossing to coat.
In a large saute pan with high sides, add the oil over medium-high heat.
Once hot, add the meat and sear. Add the onion and celery. Once softened, add the garlic and cook for another 30 seconds.
Add the remaining ingredients and stir to combine.
Let the stew come to a boil, reduce the heat to low, cover and cook for 1 hour.
Remove the lid, and let the stew continue to bubble and thicken while you prepare your egg noodles.

Once the egg noodles are ready, drain and place in a large serving bowl. Top with the stew. Enjoy!

Easy Chicken Enchilada Soup

noreply@blogger.com (Calm In The Kitchen) — Wed, 04 Nov 2009 03:56:00 +0000

Comfort Food. Just saying those words immediately makes me feel better. At it's core, comfort food is typically inexpensive, uncomplicated, and easy to prepare. It is different for every person, but the basics do first come to mind: fried chicken, macaroni and cheese, mashed potatoes, the list could go on and on.

Lately for me comfort food means soup.

This recipe was so easy to prepare, quick, and just plain good. It also can be changed and modified easily to suit one's taste. For me, I will add corn and black beans next time. I hope you enjoy!

Easy Chicken Enchilada Soup
1 red pepper, chopped
1 small onion, chopped
2 celery ribs, diced
salt and pepper
1 small can green chilis
1 can (14oz) can of enchilada sauce
2 cups chicken broth
2 cups rotisserie chicken
(you could also used canned chicken, or roast your own)

In a medium saucepan, add about a teaspoon of olive oil over medium-high heat.
Add the pepper, onion, and celery and saute until the onion is tender. Season with salt and pepper. Add the remaining ingredients and lower the heat to medium and let the ingredients bubble together for about 15 minutes.

Serve with tortilla chips, sour cream, and cheddar cheese. Enjoy!

Stuffed Mushrooms and a WINNER!

noreply@blogger.com (Calm In The Kitchen) — Sun, 01 Nov 2009 22:22:00 +0000

I think it's safe to say that when I am ordering an appetizer it 9 times out of 10 will be stuffed mushrooms. What is crazy is that I don't even enjoy mushrooms that much! However, stuff some cream cheese in those little fungi and (even better) fry them up and I'll take the bait every time.

And considering that we rarely eat out anymore, ordering these wonderful morsels is just a simple treat.

So, as my birthday meal approached, I could think of nothing better than to whip up some stuffed mushrooms of my own. I didn't go all out and fry them up, but the results were so good that that extra step wasn't even missed at all.

Stuffed Mushrooms
6 large button mushrooms, wiped clean with a damp cloth
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese, divided
4 ounces cream cheese, room temperature
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper (or more to taste)
salt and pepper

Set the oven to 350. Line a baking sheet with foil and set aside.

Remove the stems from the mushrooms and cut off the tough ends. Finely mince 4 of the stems (or enough to make about 1/4 cup).

In a small saute pan, add a teaspoon of olive oil over medium-high heat. Add the mushroom stems and saute until most of the water has been removed, about 5 minutes. Lower the heat to medium and add the garlic. Cook for about 30 seconds, or until the garlic is softened and fragrant. See aside to cool slightly.

Meanwhile, combine about 3 tablespoons of the parmesan cheese with the remaining ingredients. Once the mushroom mixture is cooled, add it to the cheese mixture and stir to combine.

To assemble the mushroom caps, take about a tablespoon of the cream cheese mixture and stuff them into the mushrooms. Top with the remaining parmesan cheese.

Place the mushrooms on the baking sheet and place in the oven for about 20 minutes. Serve with ranch or (my favorite) barbecue sauce and enjoy!

I'd like to thank those of you that entered my first giveaway! I thought I would be official and use the random integer dealy to pick my winner, but of course I can't figure out how to show the page. One of these days I'll get all the pieces in working order, but I hope for now you'll take my word for it!

Congratulations: Sweet and Savory Says It All! I have forwarded your email to the DM folks. Look for your gift certificate in your email inbox soon!

Bad News and Good News

noreply@blogger.com (Calm In The Kitchen) — Wed, 28 Oct 2009 12:30:00 +0000

So, first the bad news. I haven't gotten the changes to my blog done...not in the least.

I do however have a bit of good news that I really want to get posted, so pretty new blog be darned.

It's my birthday today. The big 35! Wahoo!

And because today is my birthday and because I love comments I have something to offer you.

I mentioned that I am going to be a guest blogger on Due Maternity's blog, right? Well, because of my relationship with Due Maternity. I would like to offer you, my readers a $25 gift certificate!

Since finding out I was pregnant, and if I am being totally honest before that, I have been obsessed with slings. I never used one with either of my sous chefs, why I have no idea. But, this time around I am so doing it. Even if they are in it for only 3 months....I'm rockin that sling just you wait. Luckily Due Maternity totally satisfies my sling obsession.

This one I LURVE...

Due Maternity doesn't just sell Maternity clothes (which by the way are fantabulous). They also have a wide line of skin care products including my favorite line: Mambino. They also have the coolest diaper bags around...I am loving the Storksak Emily Bag right now.

How do you win? Just leave me a comment with something that you would get from the Due Maternity site.

Would you like an extra entry?
1) Follow me or subscribe to my blog
2) Follow Due Maternity on Twitter
3) Become a friend of Due Maternity on Facebook

Please leave a seperate comment for each entry.

I will randomly select a winner on Saturday, October 31st.

So, maybe you aren't pregnant or don't know anyone pregnant. I do accept gifts. Just putting that out there. Or, sign up to win and if you do pick up something to donate this holiday season! All I'm saying is. It's my birthday people, just give me some comment love and I'll love you forever.

Best Laid Plans

noreply@blogger.com (Calm In The Kitchen) — Mon, 19 Oct 2009 02:07:00 +0000

I hate my computer sometimes. Each time I tried to get on to do some blog work, Firefox wouldn't respond, Internet Explorer would just cut out. It was maddening. But, you did come here to listen to my complaining.

I did spend a lovely portion of my day cleaning out the sous chef's closets. Boxing up the old, getting out the old to #1/new to #2 stuff. Good times!

I really want to get back on the blogwagon...ha, get it? So, I thought I'd start with my soup tonight. I've been meaning to make this soup for a long time and I am so glad that I did! It was hearty and delicious and really besides the baking of the potatoes took no time at all.
Total comfort food.

Chunky Baked Potato Soup
3 large (about 3 pounds) of baking potatoes
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely diced
2 cloves garlic, minced
3 tablespoons flour
1 cup chicken broth
3 cups skim milk
1/2 cup heavy cream
salt and pepper
cheddar cheese
bacon

Preheat an oven to 425 degrees, scrub your potatoes and poke some holes with a fork. Bake for 1 1/2 hours.
Meanwhile, you can go ahead and prepare your bacon (if you dig on swine). Place a wire rack on a baking sheet. Lay the bacon strips on top of the rack and bake in the same 425 degree oven for 17-20 minutes (depending on thickness and desired doneness). Set aside to cool, cut into small strips.

Once the potatoes are cooked, set them aside to cool. You can do this the day before even.
When ready to prepare the soup, cut the potatoes in half lengthwise and scoop the potato out with a spoon. I just gave mine a rough chop, but you can do whatever you wish. If you like a smoother soup, just mash the potato.

In a large sauce pan over medium-high heat, add the butter and oil. Once the butter is melted, add the onion and saute until translucent. Add the garlic and cook for another 30 seconds or so. Add the flour and stir to coat the flour in the fats. Using a wisk, slowly add the chicken broth. Once well combined, slowly add the milk, continuing to wisk. Once everything is combined, add back in the potatoes and heavy cream. Salt and pepper to taste. (The bacon I had was kind of salty, so I went easy on the salt). Stir to combine and keep over medium heat. Do not let the soup boil.

Before serving, I added the bacon and a little bit of cheddar cheese to the soup, stirring to combine. This is totally optional. You could just add them as toppings or leave them out all together.

Serve with a side salad, crusty sour dough bread and enjoy!

Big things to come...

noreply@blogger.com (Calm In The Kitchen) — Thu, 15 Oct 2009 20:09:00 +0000

I know, I know. It's been a month since I last posted. I even missed my one year blogaversary! But, since I haven't been blogging for a full twelve months, I'm not gonna count it. So, November 11th is the date, agreed? Good, I am glad we got that settled right out of the gate.

Rest assured, I am good. Just a little tired.

I have been given an amazing opportunity to be a guest blogger with DueMaternity.com. AND, with that I have the opportunity to have giveaways, ya'll! However, now I am riding this line between my cooking blog and really what would become something a little different. So, I am trying to navigate my place in the blogging world and what I want to do in this next year. With that, I am working on some big changes and I promise by the weekend I am going to finally get going again.

Thanks for sticking around.

Amy

Are you still there?

noreply@blogger.com (Calm In The Kitchen) — Tue, 15 Sep 2009 01:56:00 +0000

Wow. It has been a LONG time since I posted. What the heck?

I have been cooking, yes, but honestly, it hasn't been anything blogworthy. In fact, I think I have been stuck in a rut of just making our regulars. Dinner is more of a necessity to feed the family and less of an enjoyable experience.

I also have been fortunate enough to start up a little bit of a baking business on the side. So far it is going well; people seem to like cupcakes, and I enjoy making them, so that's been fun.

I'd like to thank the posts and emails asking how I am doing. It means a lot to me.

Rest assured, the sous chefs are good and the hubs is living large.

What about me you ask? Oh yeah, I'm pregnant. A third sous chef is in the works!

This pregnancy has hit me harder than the previous two. I am not getting sick per say, but I am definitely feeling quite nauseous. Fatigue is my foe and cooking has become a big chore to me. Because of that, my blog has suffered. I haven't even looked at my reader or visited a fellow foodie. For that, I apologize.

However, I am nearing the end of my first trimester and hopefully the nausea will leave right along with it. I am also slowly approaching my one year blogaversary, and hopefully, by then, I will have implemented all the new changes that I wish to have on this little project of mine.

Until then, I'll try to post more often and comment more. I hope you'll stick around!

BB: White Pizza with Arugula

noreply@blogger.com (Calm In The Kitchen) — Fri, 28 Aug 2009 01:33:00 +0000

This month's second Barefoot Bloggers recipe was definitely one of my favorites. This pizza dough has become a standard around the CITK household.

One big change I make is that I use sugar instead of honey. That's just how I roll. I also think it was because I didn't have honey one time and now I just do sugar every time. Either way you make it, this makes a great chewy pizza dough.

I thought I would change things up this time and grill the pizza. It turned out to be an awesome idea. We put the pizza dough on the grill for about 2 minutes. Don't leave the grill, though. They cook quickly!
Once the bottom was cooked, we brought them in, turned them over, and put on our toppings. I made a basic pepperoni for the sous chefs and a artichoke, sundried tomatoes, basil, goat cheese for us.

Thank you so much to Andrea of Nummy Kitchen for such an awesome choice! The original recipe can be found here. Try it out!