Recipes – Page 6 – Well Dined

16
Feb
2016

Valentine’s Day Beef Wellington

categories: Recipes

This year for Valentine’s Day we decided to stay in, and we both agreed that I should make Beef Wellington – a very special occasion dish of filet mignon and mushrooms wrapped in puff pastry. You can find many recipes out there for this dish, but mine has some secret weapons to keep the puff pastry from getting soggy, the beef from getting overcooked (look at how nice and pink it is, even after 20 minutes in the oven), and to add extra flavor. It is not difficult, but it is time consuming with many steps – which is why it is a special occasion dish (plus it’s soooooooo rich). So read on!

First up, sear the filet. (I made 4 servings because it would use a whole package of puff pasty – I have never had good luck with refreezing it.) You want to get a nice sear on all sides, including around the edges, but don’t cook the steak all the way. Remove the filets to a plate and allow to cool a bit, then cover and transfer to the refrigerator to chill for at least 30 minutes. This step is what will keep the beef from overcooking in the oven. (more…)

11
Feb
2016

Boozy Butterscotch Chocolate Cookies

categories: Recipes

In my last post, I talked about my February assignment for Secret Recipe Club – Jessie Weaver, The Vanderbilt Wife. I decided to make the Honey Parmesan Pork from her blog, but also really wanted to make the Boozy Chocolate Butterscotch Cookies… so I did!

The cookies were actually really easy to make – just melt chocolate chips and butter together (it will be a thicker mixture); then add to a beaten mixture of brown sugar, eggs, butterscotch schnapps, and vanilla; then add flour, baking powder, and salt. Let the mixture sit to firm up, then scoop onto baking sheets.

Bake for 10-15 minutes, and you’re done! I thought these tasted fudgey like brownies, and they were a big hit at my game night. (more…)

08
Feb
2016

SRC – Slow Cooker Honey Parmesan Pork from Jessie Weaver

categories: Recipes

It’s time for the first Secret Recipe Club post of 2016! Yay! My assignment this month was Jessie Weaver, The Vanderbilt Wife.

Jessie is a wife and mother of 3, she started her blog as an encouragement to write regularly. She also hoped to support women who feel imperfect, writing that she is an awful housekeeper and lazy. I love that, because I am also those things and I don’t even have the excuse of being busy with kids. She is really down to earth and I like that about her writing.

I felt like there weren’t a ton of recipes for me to choose from, but the ones that I liked, I REALLY liked. My top picks were Oxtail Stew, Sweet Potato and Sausage Hash, Honey Parmesan Pork, and Boozy Chocolate Butterscotch Cookies.

I’ve been really digging the slow cooker lately, so I decided to go with the Honey Parmesan Pork.

Start by browning a boneless pork roast on all sides (I made a half recipe, so this roast is only 2 lbs). (more…)

04
Feb
2016

Snickerdoodle Martini

categories: Recipes

I have a group of girlfriends that get together on a regular basis and take turns providing snacks and drinks. A few of them have a mighty sweet-tooth (we call them hummingbirds); so I knew that when it was my turn to bring a cocktail, I wanted to make something sweet. I found a quick and easy cocktail recipe that is sure to please lovers of sweets (especially cookies) – the Snickerdoodle Martini. It also features one of my all-time favorite liquors, RumChata.

Snickerdoodle Martini
adapted from Dawn Nicole
serves 4

cinnamon sugar (I use 8 parts sugar to 1 part cinnamon, some people use 4:1)
honey
12 oz half and half
4 oz RumChata
4 oz vanilla vodka
2 tsp powdered sugar
dash cinnamon

Pour cinnamon sugar onto a small plate, and honey onto another. Dip the rims of 4 glasses into the honey, then the cinnamon sugar.
In a cocktail shaker, pour remaining ingredients over ice. Shake until chilled and mixed well.
Divide evenly among cinnamon sugar rimmed glasses and enjoy!

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Massaged Kale Salad; Broccoli Pesto
Three Years Ago – Mini Pie Party
Four Years Ago – Roasted Salmon with Grapefruit
Five Years Ago – Moussaka

26
Jan
2016

Jasper’s Chili

categories: Recipes

You may have heard about Snowzilla, the crazy blizzard that dropped 30 inches of snow in as many hours on the east coast this weekend. People were were panicking about it all week and preparing for the end of the world. (Not that they were wrong, our street still hasn’t been plowed, 3 days after the end of the storm.) I knew that we would want some comforting food options, so I made a big batch of chili and decided to revisit and revamp my old recipe for you.

Hubby likes both ground meat and tiny bits of steak, and not too many beans or extra frills. So this chili is his extra special version made just for him. Plus I made it in the slow cooker so that it would be easy – that part’s for me. (more…)

19
Jan
2016

Copycat – True Food Kitchen’s Chia Seed Pudding

categories: Recipes

This is True Food Kitchen’s Chia Seed Pudding Pudding, made with banana and coconut milk, it is one of my favorite desserts ever. I crave it, I dream about it, I love it so much! I used to stop by after working out to treat myself (it’s a healthier dessert, but still sugary). And then I moved from 5 minutes away to 35 minutes away. Sad day!

So I hit the web to find a recipe to make it for myself at home and it turns out that it was incredibly easy to find! Success! Then it turned out to be incredibly easy to make, too – double success!

Please try this wonderful treat for yourself, and enjoy!

Chia Seed Pudding
adapted from Dallas News
serves 6-8

2 1/2 to 3 large ripe bananas (divided use)
18 oz canned coconut milk, or coconut cream if you can find it (not cream of coconut, just unsweetened coconut cream)
1/2 cup lightly packed brown sugar
1 1/2 tsp vanilla bean paste or vanilla extract
1/2 tsp lemon juice
1 small pinch kosher salt
6 1/2 tbsp chia seeds
3 tbsp toasted coconut chips, for garnish

Combine 2 large bananas with the coconut cream, sugar, vanilla, lemon juice, and salt in a blender. Purée until smooth, about 1 minute.

Add the chia seeds; blend on low speed to combine. Place mixture in a sealed container to set; stir after 20 minutes. Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance). Top with banana slices and toasted coconut chips.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Miso Tahini Soup
Three Years Ago – Quinoa with Butternut Squash and Broccolini
Four Years Ago – Lasagna with Cinnamon
Five Years Ago – Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup

15
Jan
2016

Vegetarian Shepherd’s Pie

categories: Recipes

I actually made this Vegetarian Shepherd’s Pie back in March for Pi Day with Melissa from Smells Like Brownies. We made it with Irish Stout beer so that it would also be appropriate for St Patrick’s Day. But I was in the middle of moving, and so never actually posted about it. The weather right now is making me crave warm comfort food, and I thought that this dish would be appreciated. So here I am!

One of the tricks to this recipe is to use grated tofu, which is accomplished by freezing the tofu, then thawing slightly so that it will be the right firmness. So make sure to freeze your tofu at least a day ahead of when you want to cook.

Next, saute an onion, and add toasted walnuts and the shredded tofu. Add soy sauce and lemon juice, and cook until the liquid is gone. (more…)

04
Jan
2016

Classic French Toast

categories: Recipes

I love to make French Toast this time of year. My husband loves it, too, he says that my French Toast is the best (so sweet <3). I think the secret is to definitely use brioche or challah, that plus a million ingredients in the batter – read on!

In addition to eggs and cream, I use vanilla, cinnamon, nutmeg, orange juice, lemon zest, and sherry. So many flavors! It is so worth it. But I’m getting ahead of myself. First, either slice the bread (thickly, 1 inch) the night before and leave it out to get stale, or toast it slightly in the morning. Then make the batter and soak each side of the bread for 10 minutes. Just before you cook the toast (in butter, of course), sprinkle one side with granulated sugar – this will created a yummy bit of caramelization. Do the same to the other side before you flip it over to cook.

Top with lots of butter and some maple syrup. Yum. This is definitely the perfect French Toast – custardy in the middle, little bit of caramelization, lots of flavor. (more…)

31
Dec
2015

Most Popular Recipes of 2015

categories: Recipes

I hope your year was a wonderful one and that next year will be even better. Here is a look back at my most popular recipes from this year, please enjoy!

#10 – Creamy Lemon and Fresh Basil Chicken Salad

#9 – Seeded Peasant Bread (more…)

18
Dec
2015

Vegan Holiday Cookies

categories: Recipes

My dear friend Keerin and I had a wonderful cookie making night. We each chose a couple of recipes to make and then divided up our creations to give to friends. Here’s the thing, though, Keerin is vegan. So we made all of our cookies with no dairy or egg! (Except for those Hershey kisses, which she didn’t mind but you can leave off.) And you know what? I couldn’t even tell that they were vegan – they weren’t lacking in anything!

The recipes that I chose were a Mexican Hot Chocolate Snickerdoodle and Molasses Spelt Cookies with Candied Ginger.

Keerin chose Russian Tea Cakes, Oatmeal Thumb Prints, and Peanut Butter Blossoms.

Whichever you choose to make, you won’t be disappointed! (more…)

Category: Recipes