Almost herbs de Provence

Since I have so many spices in my kitchen, I like to make up my own blends rather than buy them. I make my own poultry seasoning and taco seasoning. Well, now I have added another blend. I will admit I had to buy some more rosemary since I was out. I didn't realize how often I use it but it seems like I go through a lot of it. Also, I had to leave out savory since I had never bought it and couldn't find it. Last year, I had some in my farm share but didn't think to dry it. Since I had so many other herbs, I decided not to go hunting all over town for savory. Why am I showing you this blend? My next posting will probably not surprise you if this blend shows up in it.

Almost Herbs de Provence
2 Tbsp dried rosemary
2 Tbsp dried thyme
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried marjoram
1 Tbsp dried fennel seed

Directions:

1. In a zip lock bag, add all the ingredients. 
2. Shake well until combined. 
3. Store in an air tight container.

Recipe adapted from Emeril.

One year ago.................................I made Bunny Cupcakes.
Two years ago...............................I made Fried Cheese Sticks.
Three years ago............................I made Breakfast Bruschetta.

Did you already know......................
-Herbs de Provence are herbs reminiscent of Southern France.
-Different brands have different mixtures of herbs but traditional summer savory is included. 
-The addition of lavender is not a traditional ingredient.

Caramel Bars

I have wanted to make these bars for awhile. The reviews were mixed. Several times, the comments said they weren't very caramel flavor. Well, I added additional caramel. Some comments were the bars were dry. My bars weren't dry. These bars are rich. I liked the bars but my daughter loved them. She ate two of them immediately. I think these bars are soft and gooey like a brownie.

Death by Caramel Bars
2 cup dark brown sugar, packed
1 cup butter, melted
2 eggs
1 Tbsp vanilla extract
2 cans (13.4/14 oz.) dulce de leche
3 cups all purpose flour
1 cup oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 (8 oz.) bag of bite size Snickers
10 caramels, coarsely chopped

Directions:

1. Preheat oven to 325 degrees.
2. Line a 13x9 baking pan with parchment paper. Set aside. 
3. In a large bowl, combine the brown sugar, butter, eggs, vanilla, and 1 can of dulce de leche. 
4. Add the flour, oats, baking powder, baking soda, and salt.
5. Fold in the snickers pieces and the caramel pieces.
6. Evenly spread the batter into the baking pan. 
7. Bake the bars for 1 hour or until the bars are baked through. (It took about 1 hr. 20 min. for us.)
8. Remove the bars and evenly spread the other can of dulce de leche over the bars.
9. Allow the bars to cool before serving.

Recipe adapted from My Recipes.com. 

Two years ago............................I made Steak Sandwiches.
Three years ago.........................I made Banana Split Cake.

Did you already know..................
-Dulce de leche means sweeten milk.
-Dulce de leche is very popular in Mexico, Central and South America countries.
-Dulce de leche is known as arequipe, manjar blanco, and fanguito.

Salt and Pepper Biscuits

We had a poll at my house. We had to vote on whether we liked salt or pepper better. The unanimous winner was pepper. I remember my great grandfather loved pepper so I knew where I inherited my love for pepper. I already knew my son loves pepper. I was surprised my husband picked pepper over salt.  I didn't want salt to feel left out so I made some Salt and Pepper Biscuits. If you like pepper, then these biscuits should be made immediately. I will be making these biscuits again.

Salt and Pepper Biscuits
3/4 cup sour cream 
4 Tbsp heavy cream, plus some for topping

1 Tbsp baking powder

1 tsp salt

1 tsp sugar

1 tsp ground black pepper

2 cups all purpose flour

6 Tbsp chilled unsalted butter

 

Directions:

1. Preheat oven to 425 degrees F.
2. Line a cookie sheet with parchment paper. Set aside. 
3. In a small bowl, whisk together the sour cream and the heavy cream.
4. In a food processor, add the baking powder, salt, sugar, ground pepper, and the flour.
5. Pulse 20 times or until the mixture appears to be the texture of coarse meal with some pea size pieces of butter.
6. Add the sour cream mixture and pulse for 10 times.
7. Transfer the mixture to a lightly dusted surface and knead the dough together quickly.
8. Gently roll the dough to an inch thickness. 
9. Using a cutter/cup, cut out the biscuits. (I made 8 biscuits.)
10. Place the biscuits onto the cookie sheet. 
11. Brush the biscuits with heavy cream.
12. Bake the biscuits for 15 minutes or until the tops and bottoms are golden brown.  

Recipe adapted from Bon Appetit. 

 

One year ago...................................I made Pastry Cream.

Two years ago.................................I made Mixed Berry Lemonade.

Three years ago...............................I made Peanut Butter Cupcakes.

Did you already know.............................
-Black pepper is native to India.
-Black pepper is a berry from the flowering vine of the pepper plant.
-The pepper fruit is picked when it is half matured then dried to produce black pepper.

Blueberry Oatmeal

Recently, I went to Maine. Yes, there was snow still on the ground. Yes, I saw family. Yes, I ate way too much chocolate. So, I decided I needed to eat a little healthier and exercise just a little more. I decided to try this oatmeal recipe. I liked it. I didn't add any sugar to the oatmeal for sweetness. I figured I would rather have the sugar in my ice tea. However, my children added sugar to their oatmeal. They liked it and would eat it again but with sugar. With a serving of fruit, this recipe is a great way to start the day. I love the purple color.

Blueberry Oatmeal
2 cup water
2 tsp vanilla extract
1 tsp ground cinnamon
1 cup old fashioned rolled oats
1 cup frozen wild blueberries
1 apple, chopped
1/4 cup toasted sliced almonds

Directions: 

1. In a medium saucepan, mix the water, vanilla, and cinnamon.
2. Bring the water to a boil over medium heat.
3. Stir in the oatmeal and allow to bring to a simmer.
4. Stir in the blueberries and allow to cook for 1 minute.
5. Turn off the heat and cover.
6. Allow the oatmeal to sit for 15 minutes. The mixture should be thick and creamy.

Recipe adapted from Dr. Fuhrman's site.

One year ago.......................I made Lemon Cream Cookies.
Two years ago.....................I made Baps Breakfast Sandwich.
Three years ago...................I made Sand dollar Cookie.

Did you already know..........
-Blueberries are native to North America. 
-Maine produces the most wild blueberries.
-During the Civil War, wild blueberries were canned and shipped to the Union troops.

Chicken Marsala

Lately, my son has decided he doesn't like mushrooms. He doesn't want any extra added to his salad. However, he told me I can still cook with them. I told him good since I cook often with mushrooms. So, I made chicken marsala. Do you think he complained? No, he even ate the mushrooms. He said it has to do with the texture or something. I love chicken marsala and I order it often when we are eating out. I actually should make it more at home since it is a quick meal. It took me longer to make the mashed potatoes.

Chicken Marsala 
4 boneless chicken breast
salt and pepper
2 tsp olive oil
2 tsp unsalted butter, divided
4 shallots, chopped fine
1 cup button mushrooms
1 cup crimini mushrooms
1/4 cup dry Marsala wine
1/2 cup heavy cream
1 tsp lemon juice

Directions:

1. With a meat pounder, flatten the chicken to an even thickness.
2. Salt and pepper the chicken. 
3. In a large skillet, melt 1 tsp butter with 1 tsp olive oil over medium heat.
4. Add the chicken and saute for a couple of minutes per side. 
5. Remove the chicken and set aside.
6. Add another 1 tsp butter with 1 tsp olive oil to the pan.
7. Add the shallots and the mushrooms to the pan and saute for about 5 minutes or until the mushrooms are lightly browned.
8. Add the Marsala wine to the pan. Bring to a boil. 
9. Season with salt and pepper to taste. 
10. Add the cream and lemon to the pan. Bring to a boil.
11. Add the chicken back to the pan.
12. Cook the chicken for about 3 minutes or until the chicken is thoroughly cooked.

Recipe adapted from Food.com. 

One year ago...........................I made Creamy Polenta.
Two years ago.........................I made Yogurt Pancakes.
Three years ago.......................I made Margaritas.

Did you already know......................
-Marsala wine is made in Sicily, Italy.
-Marsala wine is a dessert wine.
-Since Marsala wine is a fortified wine, a hard alcohol is added to it.