Accidental Chef: Christmas Gifts of Sweetness

This might be the most important post I ever write ... it's about making Pralines. I don't know much about the other 48 states, but in Texas and Louisiana this is one of the food groups. This isn't my recipe either. My sister-in-law posted it on her Facebook page earlier this month, hinting she'd like some. (Though she didn't want to have to wait until Christmas!!) Since my husband has his third of 4 finals tonight and wouldn't be home until 10 p.m., I thought I'd try a test batch.

*** Note: The recipe was originally posted on I Love Texas Recipes Facebook page in December of 2013. 

It was quite simple ...

Ingredients:

Directions:

I had a lot of fun, despite my 4-year-old having a momentary crisis at the "critical" stage (step 4). The whole process was fun, and except for needing a lot of pecans, I had most of the supplies in my "winter" pantry.

Here's a look at my adventure ...

So really the only thing I changed was using wax paper. There is very little that I use wax paper for because most times you can substitute The Appliqué Pressing Sheet by Bear Thread Designs. While the craft sheet was originally created for fusible appliqué, its non-stick surface has also made it a interchangeable tool for other crafts and cooking.

The Appliqué Pressing Sheet comes in 3 sizes and you can special order a specific size as well. Since my parents' own the company I get leftovers, so as you can see, I have a roll of small pieces. These 3 pieces are slightly longer in width than a butter knife, so I have to us several. 

I spooned the mixture onto the sheet and let them cool for about an hour for the first batch, because I had to make dinner. The second batch was plated after about 30 minutes and sent next door when she brought over Lil Monkey's Christmas gifts we'd been hiding there.

Both batches made 14 Pralines each. When it came time to plate them, they just slid right off. I liked the sheet was study enough so that I could lift it up and check to see if they had cooled all the way though.

Then, I wrapped the extras for my sister-in-law and put them in a container that I am sure she will agree is too small! It only held 8, so I guess I'll put some on a holiday plate for her as well. I'm officially the favorite sister-in-law, at least for now.

** Note: Is The Appliqué Pressing Sheet has been stored rolled, as above, lay it on the work surface with direction of roll facing downward. 

** Note: Once The Appliqué Pressing Sheet has been used with food, it cannot be used on craft projects. 

Until our next cup of tea ...

Accidental Chef: Smashed Potatoes

Accidents occasionally happen, and sometimes its a happy accident. That doesn't happen too often, but when it does, its a great surprise.

Earlier this week, I was making a pasta meal for dinner and dropped something at the bottom of the pantry. When I bent down to pick it up, I realized the sack of potatoes I'd bought the week before were at the bottom where our extra waters and other drink are kept. I guess my husband had put them there when he was helping put away groceries. (Yep, I'm a lucky girl!)

I knew that with the long list of plans for the rest of the week, that I would need to cook them or they would go bad before I could get to them again. So, unsure of what I'd do with them later I decided to put them in the fridge in a zippered bag. As I put them in the bag, I "smahed" them one at a time with my hand (through the bag) to break them open, hoping that with the skin broken they would heat fast when I reheated them.

So last night, I pulled them out to reheat with some previously-cooked turkey meatballs. Quick and easy. I preheated the oven to 350 degrees and poured the "smashed" potatoes into a glass baking dish. As I was searching the fridge for butter, I also saw and grabbed some bacon bits, cheese and a little bit of garlic. I sprinkled the butter, galric and bacon bits over the potatoes, along with salt and pepper. 

I placed the uncovered dish in the oven for about 10 minutes, then pulled it out, mixed it and sprinkled cheese over the top. Then I baked for about another 5 minutes.

OMG! It was so good! Hubby loved it. That of course, is the greatest test. I'm sure we'll try this again in the future, maybe with some adjustments and try new things, like maybe sauted onions. Mmm, that sounds yummy.

Until our next cup of tea ...
 

 

 

The Accidental Chef: "Not So Stuffed" Cabbage

Mmm ... Cabbage. O.k., so I am aware that not everyone shares my enthusiasm, but who am I to judge.

One of my favorite fast and healthy recipes is Stuffed Cabbage though my patience for a 12-step program when it comes to making dinner is not usually something I am willing to undertalke when I am in the mood for a favorite dish. So sometimes, I make a shortcut, and that is how "Not So Stuffed Cabbage" came to be.

So this is what I did ...

Ingredients:

• 1 lb. ground beef or turkey (or 12-15 meatballs)
• 1 head of cabbage
• 1 medium onion
• 1 Tbsp chopped garlic
• 1 (10 oz can) tomatoes
• 2 (15 oz cans) tomato sauce 

Directions:

1. Brown ground beef/turkey. Add onion and chopped garlic and cook together, then set aside.

2. Cut cabbage into 1-inch squares and saute (or steam) until desired softness. 

3. Add the meat mixture to the cabbage. The add tomatoes and tomato sauce.

*** Note: You can also add 2 cups of cooked rice, though we only eat rice occasionally.

4. Simmer for 10 minutes. Enjoy!!

Until our next cup of tea ...