Grilled Pound Cake with Brie and Peaches

As it happens sometimes in life, you get busy and with all those good intention pavers to hell, you get behind your activities. This is what happened to this post.

I wanted to post it a few weeks ago, right after I posted about making pound cake, but life and the beginning of my last semester in grad school got in the way and the post floundered under draft status while I was busy reading 300 pages about human resources. But I have caught up now and can finally post this great little dish.


The original recipe for this dish called for figs. I have never had figs and can't even find them in any grocery store in the area so I swapped it out with something I did have - white peaches. I grilled the peaches for a nice smokey taste against the creaminess of the brie. This was a nice mid-afternoon fatass snack.

Ingredients:
2 thin slices pound cake
a few slices brie
1/4 grilled white peach, thinly sliced
1 small rosemary sprig, chopped
2 tablespoons butter

Directions:
~Heat a grill pan over medium high heat. Remove leaves from rosemary and chop. When the grill pan is hot, add butter and rosemary. Place pound cake slices side by side in pan. Top one side with grilled peaches. Top the other side with the brie and allow to cook until the brie is melted, about 5 minutes. Gently place the slice with the brie on top of the slice with the peaches. Turn off the grill pan and allow the sandwich to sit in the pan for 1-2 minutes.

~Remove from pan. Allow to cool slightly, cut in half and serve.

recipe by:The Good Wife

CSA - Week 18

This week we got pumpkin, watermelon, okra, yellow squash, pepper, white and green cucumber and garlic.

The kiddo cabinet

If I hated the English language, I would name this post "The Kiddo Kabinet" but I was a communications major, so I just can't do it.

I needed a place to put all The Good Daughter's stuff. I didn't want to put it in with ours b/c hers is so small, it would get lost in the regular plate cabinet. I also wanted all her stuff in one spot, as opposed to plates and bowls in one cabinet, her silverware in the drawer, etc.

So I came up with this.

All her stuff in one place, easy to reach and mostly clutter free.

On the first shelf we have cups and bowls. I also keep her silverware here, along with a baggie of homemade play dough and a few crayons.

The second shelf has leftover party supplies from my baby shower and TGD's first birthday. We are slowly going through it but since I hate to throw out stuff like that, it's hard.

The top shelf houses all TGD's baby bottles we are saving for when we have baby2.0 (no, that is not an announcement) along with our medicine. Medicines shouldn't actually be in your medicine cabinet in the bathroom, since the humidity can cause breakdown over time. But they do need to be in a safe place away from kids. Considering the fact that *I* need a chair to reach them, they are out of harms way.

Finally, I got some removable hooks and placed one on the inside of the door, so all her bibs will be in one place.

CSA - Week 17

This week we got taters, sweet basil, green onions, green beans, peppers, melon and flowers

Copycat Chik-fil-a nuggets

I briefly worked at a CFA during college. It was the only time I had heard of the place and once I moved, I haven't had the opportunity to eat at one again. Let me tell you it was the best 3 months of my life. I got to eat fried chicken, all day every day. As much fried chicken as I wanted and, sadly, was about 50 pounds skinner. I loved every single nugget I put in my mouth.

That's what she said.

But now I must live too North for their southern, bible-thumping, anti-gay chicken, since we have none up here. Which is fine by me b/c now I can make my own.

::cue thunder bolt and lightening, while I laugh evilly::: MAWHAHAHAHAHAHAHAHAHA

This is the best homemade version of the real thing. Served with honey mustard sauce and biscuits I could almost believe I was in college again, glow-in-black-light pink hair, tongue ring, beer bong and all.

Ingredients:
2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
oil for frying

Directions:
~In a medium bowl whisk together egg and milk. Trim fat from chicken and dice into large cubes. Place chicken in egg mixture, cover and allow to marinate in the fridge 2-4 hours.

~In a large bowl combine flour, powdered sugar, salt and pepper. Dredge chicken until thoroughly coated. Meanwhile, over medium high heat, heat oil in a large, high sided skillet until hot or 375°. There should be 1/4 inch to 1/2 inch or so in the pan. Drop 10-12 nuggets into the oil and fry until golden brown and the chicken is completely cooked through, turning several times. Repeat until all the chicken is cooked. Drain on a paper towel. Serve warm. For that real CFA touch, make sure you say "God bless you" as you plate the nuggets for your family.

recipe found: here

Fried Okra

So this week, I got okra in my CSA. I mentioned that I only had it once before and it was slimmy. I don't like okra and for the first time I actually thought I would see if I could trade with somone so I didn't have to eat it. But I sacked up and took it home. But was at a loss on how to eat it.

So how do you eat a veggie you're not sure you like? You fry the shit out of it. At least that's what we do in the Midwest and most of the South.

I have a friend that lives in TN and she gave me her tips for fried okra. She also told me her basic recipe, so than you so much V!

These turned out way better than expected. First off, I have never fried in straight cornmeal and that added a unique flavor and crunch. I also tried to slice the okra thin. I found the pieces that were a little thick leaned towards the slimy side. But overall, I would give this dish a 8 out of 10 with room for improvement. If I make them again, I might make a spicy dipping sauce to go with it.

Ingredients:
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:
~In a small bowl, whisk egg and soak okra for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

~Heat oil in a large skillet (I used cast iron) over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels. Sprinkle with salt and serve.

CSA - Week 16

This week we got parsley, edamame, 'taters, cucumber, yellow squash, tomatoes and okra or for the first time ever a "What the fuck? I don't want to eat that."

But I am sure I will find something to do with the okra.

Vanilla Pound Cake with Thai Basil Tea Syrup

I wanted something sweet but not overly so when I decided to bake a cake this past weekend. I settled on pound cake and since I had Thai basil from my CSA, I thought I would make a Thai basil tea syrup to pour over the cake.

The syrup provided a sweet contrast to the dense vanilla cake. The tea was the star but the Thai basil provided a subtle licorice flavor. If I didn't have other plans for the cake (hopefully a post in the next few days), I would have poured the syrup over the top of the cake before it cooled to allow it to soak into the cake. But adding it after baking was just as good too.

Ingredients:
For the cake
1 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
For the syrup
1 cup water
1 tea bag, I used regular Lipton
1 bunch Thai basil
1/4 cup water
1/4 cup sugar

Directions:
~Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.

~Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

~Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. If glazing the entire cake, brush top of cake with syrup while still warm.

To make the syrup:
~Bring one cup of water to boil. Add tea bag and steep for 15 minutes. Return to a boil and reduce to a simmer and reduce by half, about 20 minutes. Add the basil and simmer for 5 minutes. Set aside.

~Meanwhile, in a separate pot, combine 1/4 cup sugar and water and heat over medium heat until sugar dissolved. Allow to cool and combine with the tea basil reduction. Brush on top of warm cake or serve on the side.

recipe modified from: here

Twice Baked 'Tater Casserole

'Taters so good, you'll slap your momma.

I love twice backed potatoes, even though I only grew up on the kind that came out of a box. Something about the smooth silkiness of potatoes with the crunch of bacon, or as in the case of the boxed kind - fake bacon.

But even though I love TBT, they are always such a bitch to make and really, I don't end up eating the baked potato bottom anyway. So it was a wonderful moment when I found this recipe on Pinterest.

It was way better than the time I just made cheesy bacon mashed 'taters. It was just so smooth and decadent. That might have something to do with the butter and cream cheese and sour cream and bacon and cheddar cheese. I could have eaten the entire pan, but I showed restraint, something my blood sugar appreciates.

I did make this all organically, with bacon and garlic from my CSA and the other ingredients organic. That's not to say that made a difference, but I did feel a little better about all the fat and carbs I was eating since they were organic. I bet my fat ass begs to differ.

Ingredients:
6-7 large russet potatoes, peeled and diced
10 slices bacon, plus more for top
8 oz cream cheese
1 stick unsalted butter, melted
8 oz sour cream
3-4 cloves garlic
3-4 green onion, sliced
2 cups shredded cheddar cheese, plus more for top
salt and pepper to taste

Directions:
~Preheat oven to 350 degrees. Place peeled and diced potatoes in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

~Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp. Transfer to paper towels to drain; let cool, and crumble into pieces.

~In a small sauce pan melt the butter over low heat. Add the garlic cloves, peeled and crush and allow to steep in the butter for 5 minutes. Remove the garlic and set aside.

~In the bowl of a stand mixer or using a hand held mixer, combine potatoes and blend until fluffy and smooth. Add the cream cheese, garlic butter and sour cream and blend until combined and smooth. Add cheddar cheese, half of the sliced green onion, half the bacon, salt, and pepper. Stir until well combined.

~Transfer to a buttered 3-quart baking dish. Top with 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and green onion. Serve immediately (and slap your momma).

recipe modified from: here