Inexpensive Treasures

I was browsing a resale shop today which is something I absolutely LOVE to do. I'm moving to a new place in two days and I was in search of a few last minute items for my new place. One of the things that I love about resale shops is that you can find some really great items, items that tell such a wonderful story, for such a reasonable price. I was able to purchase these ten plates (5 dinner plates and 5 saucers) for only $1.00.

Homemade Caramel Sauce

I made three batches of caramel sauce today. The first batch was made with Splenda, the second with half and half, and the third was made just the way the recipe suggested. The batch with half and half was a complete flop. Right now it's in my fridge and the half and half has seperated from the sugar. The Splenda batch worked fine, though it did not have the deep amber color I was hoping for. My favorite has to be the batch where I followed the recipe to a T. So now I have three different batches of caramel sauce in mason jars sitting in my fridge. I'm not complaining at all.

Buttered Pecan Oatmeal

This is a great breakfast recipe if you're in a hurry and looking for something filling and satisfying, or if you just have a few extra pecans on hand that you want to use.

Just make sure when you're cooking your pecans you don't decide to do the dishes all of a sudden because they will BURN and you will have to start over. Trust me.


Buttered Pecan Oatmeal
Recipe adapted from Joy the Baker
Serves 1 hearty serving or 2 small servings

For the Pecans:

1 scant tablespoon unsalted butter
1/4 to 1/3 cup chopped pecans
pinch of salt

For the Oatmeal:

1 cup water
pinch of salt
1/2 cup quick cooking or rolled oats
3 tablespoons sugar (or sweetener substitute)

Accompinaments: milk, turbinado sugar, brown sugar, berries, etc.

Seven Yolk Pasta

I decided it was time to make pasta again. This time I tried a new recipe which worked out a lot better than the last one. I added a little bit of whole wheat flour in so I felt like it was a little bit healthier.

This was the first time I have ever beaten eggs but hand. You're supposed to whip the eggs with your fingers in a circular motion while slowly incorporating flour through the sides of the well.

The picture above was taken after I kneaded the dough for fifteen minutes. FIFTEEN MINUTES!

Strawberry Balsamic Flatbread

This flatbread has everything that I like, such as strawberries, cheese, the tangy taste of balsamic vinegar, and flour. Have I mentioned that I have an obsession with dough? It's probably not a healthy obsession to have, but it's just soooo good!

This flatbread was so easy to make and the taste is different than a lot of breads I'm used to. I like how the strawberries are on top of the bread instead of being crushed inside. It was also my first time to use orange zest. I guess you can tell I'm still pretty new to the culinary world.

How to Season a Cast Iron Skillet

I've never done this before in my life until this morning. I've never even thought about doing this before. I guess I thought that when you buy a pre-seasoned cast iron skillet you won't ever have to season it again. Wrong! I wanted the shininess on the bottom of my cast iron skillet again. This trusty skillet has been through the ringer, especially since Dad likes to put water in it sometimes when it's still hot.

How to season a cast iron skillet:

Place an aluminum foil lined baking sheet on the bottom third of your oven.
Place the top rack on the top third of your oven.
Over medium heat rub oil (such as crisco, bacon grease, or vegetable shortening) on the inner bottom and sides of your skillet using a paper towel and tongs.
Place the skillet in your oven upside down and heat for an hour and let the skillet cool in the oven once the heat is turned off.

Repeat this process 3 to 4 times for best results.

*Note: Your skillet may appear to be very sticky once you've seasoned it, but this will wear off after a few uses. Just make sure the first few things you cook require a little bit of oil anyway.

Cookies and Cream Cupcakes

I really need to stop making desserts. My bottom is starting to hate me for loving desserts as much as I do. But these cupcakes are heavenly. It's true, someone once called them, "A little piece of Heaven." I wonder if they have desserts in Heaven.

Probably not. But who knows.

These are actually almost too sweet for me. I'm not a huge fan of Oreos. But people LOVE when I make them.

Peach Marinade for fish

Yes, you read the title correctly.

I know it looks disgusting. I know you've probably never heard of using peaches as a marinade for fish, or any meat for that matter.

Yes, I know it sounds weird. But this is definitely delicious and worth making during the summer when you have a ton of fresh peaches on hand.

Sorry the picture is kind of lame. I was really hungry.

Peach Marinade for Tilapia (or fish of choice)

recipe adapted from How Sweet It Is

2 peaches, pitted

1/2 cup olive oil

1/4 cup fresh basil

4 cloves garlic

1/2 teaspoon salt

1/2 teaspoon pepper

2 tilapia filets

1 red onion, chopped

Noodle Kugel

I'm not Jewish, but I sort of felt like it today when I prepared this noodle kugel. Okay, maybe not so much, but it sure was delicious. I look for strange recipes when I'm trying to figure out what I want to cook next. Sometimes I look at the skill level, though recipes aren't as intimidating as they used to be. Sometimes I look at the ingredients, and if there are too many ingredients that I do not have, I usually move on to the next recipe (unless it's Tiramisu or something wonderfulanddelicious like that). I like things like bread, pasta, cheese, vegetables, berries, rich flavors, coffee, etc. I'm not even as much of a meat eater as I used to be. I could probably be a vegetarian if my body didn't crave protein as much as it does. And I love filet mignon too much to ever completely give it up.

When I saw this picture on Smitten Kitchen's website I knew I had to make it.
via Smitten Kitchen

Healthier Buttermilk Pancakes with Berry Compote

I love breakfast food. I don't see how some people can wake up craving shrimp and chicken wings or cold pizza. I love when I make a batch of pancakes and have enough leftover for one or two more mornings of pancakes. No, not when you go ahead and make the pancakes, put them in the freezer, then heat them up the next morning. I like to just put the batter in a glass bowl and save them in the refrigerator until the next morning so I can prepare them fresh. Fresh is always best.

This recipe came from Guilty Kitchen, a site I am loving more and more as the days go by.

Healthier Buttermilk Pancakes
Recipe from Guilty Kitchen
1 cup whole wheat flour
1/2 cup all purpose flour
2 Tbsp wheat germ (optional)
2 Tbsp flax seed, ground (optional)
1 Tbsp brown sugar, packed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp vanilla
2 Tbsp butter, melted

Homemade Pesto

This is perhaps one of my greatest accomplishments in the culinary world. Yes, I used a food processor to make my pesto. Yes, I know it supposedly tastes better when you chop everything by hand. I'd rather make pesto in five minutes than thirty. I'm sure most people would agree with me.

Oat, Maple, and Blueberry Scones

I've really been into scones lately. I used to view scones as very time consuming and not worth the trouble, but boy was I wrong! Scones are so versatile! This original recipe only called for maple syrup and quick oats, but instead I used steel cut oats and blueberries and they turned out great! You could also substitute the blueberries for anything you have on hand, even raisins.

Oat, Maple Syrup, and Blueberry Scones

Recipe adapted from Smitten Kitchen

1 3/4 C All-Purpose flour, plus extra for dusting surface
1/2 cup whole wheat flour
1/2 cup steel cut oats
1 very heaped tablespoon baking powder
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 cup blueberries
1 egg, beaten (for glaze)

Honey Cilantro Dressing

I've never really been a huge fan of salad dressings. Probably because I've never been a huge fan of salads until recently. The bottles of salad dressing you get at the store are just pumped up with a bunch of ridiculous ingredients, such as sugar and salt. Why do I want sugar and salt in my salad dressing? Okay, some homemade salad dressings do call for sugar and salt, but I want to be in control of how much goes in my dressing.

This is my new love. Homemade salad dressings. They even make me have a deep love for salad. Sometimes.

This salad dressing is filled with great things. Things that make my taste buds do crazy things because they are so delighted to be covered in this nice salad dressing. I think I've shared too much.

Simply Fruity Pies

Hand Pies. That's what these babies are. Delicious. Easy. Addictive.

I think this could be used as a light dessert treat, but I used them as lunch and dinner items. I had two pie crusts in the fridge due to a forgotten project and I really wasn't in the mood for making a big pie. After seeing the homemade pop tart idea from Smitten Kitchen, I immediately knew what to do with my spare pie crusts that needed to be cooked soon. Without wasting another moment, I skipped to the kitchen, rolled out the pie crusts on wax paper, got my handy pizza cutter and cut the crust into nice rectangles (some triangles). I took some fresh blueberries, strawberries, and peaches out of my refrigerator, gave them a quick wash, then sliced them right over the crusts and made different combinations with the fruit. I found that my favorite was blueberry and peach.

How to Make Pasta

2 cups of all purpose flour (or spelt, whole wheat, gluten free flour)

1/4 teaspoon of salt

3 eggs

1 tablespoon of milk

1 teaspoon of oil

Make a well on a board with flour and salt.

Whisk eggs, milk, and olive oil.

Add egg mixture to flour and stir until everything is well incorporated.

Cheesecake with fruit topping

Photo courtesy of Anne. (:

Cheesecake with fruit topping
Recipe from The Pioneer Woman


Crust
1 box Vanilla Wafers
1/2 cup Pecans
1 stick (1/2 Cup) Butter, Melted
1-1/2 teaspoon Vanilla

Filling
3 packages 8 Ounce Cream Cheese
1-1/2 cup Sugar
4 whole Eggs
1/2 cup Sour Cream

Topping
2 cups Blackberries, Strawberries, Blueberries, or berries of choice
1/2 cup Sugar
2 Tablespoons Water

Brown Butter Stuffed Penne

Noodles, filling, and herbs can be altered according to personal preference.

Filling:
15 oz. ricotta cheese
1/2 cup mozzarella cheese, shredded
1 egg
1 teaspoon salt
2 tablespoons of basil (or herbs on hand)
zest of half a lemon

Jalapeño Cheddar Scones

I have a new love for scones ever since I tried the dreamy cream scones the other morning. While those are still my favorite, other members of my family prefer this recipe. My folks are spicy jalapeño fans. While I was up in Tennessee, my Aunt Jil gave me a few of her jalapeños from her jalapeño plant. There is nothing like fresh jalapeños. I halved this recipe but used one and a half jalapeños instead of just one. The jalapeños and the cheddar cheese gave these scones a wonderful flare and really hit the spot this morning when my taste buds were looking for something a little bit different.

What you'll need:
(if you half the recipe, use more than 1 jalapeño to give it more of a kick)
(*****It would be wise to wear gloves while dicing the jalapeños.)

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons unsalted cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, shredded
2 small jalapeños, minced

Cream Scones

I USED to not be a big fan of scones, but after the description Smitten Kitchen gave, it was hard to resist these. So what was it about these that made them oh-so-delicious? The heavy cream. What have I been missing out on all of these years?!?!

These are the best scones I've ever eaten. Period.

Dreamy Cream Scones
Recipe from Smitten Kitchen
Makes about 24 scones

Ingredients:

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (or dried/fresh fruit of choice)
1 cup heavy cream

Sweet and Sour Carrots

This recipe came from Publix's recipe selection. Tonight I decided to make sweet and sour chicken and what a better side dish to go with it than sweet and sour carrots?! Brilliant.

Sweet and Sour Carrots
Recipe from Publix
Serves 3-4

1/2 lb. carrots, cleaned and sliced
1/8 cup red wine or apple cider vinegar
1/8 cup brown or turbinado sugar
1/2 Tbsp. butter or margarine
1/6 cup chopped pecans
1/2 Tbsp. chopped fresh parsley

Monkey Bread

I have two friends who are getting married later this month. I haven't seen the bride-to-be in almost a year, and we were planning a nice get together before the big day. Since she was so kind to make dinner for me, I wanted to make a nice dessert for her. What kind of nice dessert? I searched for days. Okay, not days, but for a little while. I wanted something that wasn't too hard to fix, but something that wasn't a very common dessert either. I've never made monkey bread, or even had monkey bread. I guess I thought it wasn't very common. The dough can be made by hand like I did it, or you can just cut up instant biscuits into fours. Another tip is putting the cinnamon and brown sugar in a freezer bag and adding the balls and shaking everything up together instead of dipping them. You can also pour the melted butter over the balls in the pan instead of dipping them. Either way, it should all taste the same: delicious.

Pumpkin Waffles

Pumpkin waffles were a great treat this morning. I found that I like these waffles still a little bit doughy and it really brought out the right texture for the pumpkin puree. These would go great with an egg on top and with a cup of coffee. These were eaten very fast by every member in my family. The prep time took a little bit longer than I had originally expected, but it was so worth it. Also, I suggest making the full batch and using the entire can of pumpkin puree. I halved the recipe and now I have half a can of pumpkin puree in my fridge and I'm not sure what I want to do with it.

Pumpkin Waffles
Recipe from Smitten Kitchen

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar or turbinado
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray