Tag: Side Note

Pretzel Turtles

Pretzel Turtles

by Pam on December 19, 2013

When I saw the pretzel turtles on The Pioneer Woman’s[1] site I knew I had to make them! Who can resist salty pretzels with caramel and milk chocolate? My kids were having a couple pals over for a play date after school so I surprised them with these tasty and fun snacks. Needless to say, they all loved them! I think they thought I was pretty cool for a few minutes… maybe.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the pretzels evenly on the silpat mat lined baking sheet. Top each pretzel with a piece of unwrapped caramel.

Place into the oven and bake for 4-5 minutes, or until the caramel is just starting to melt. Watch carefully! Side Note: See what the caramel should look like in the picture below before you add the pecans). Remove from the oven and carefully place a pecan on the center of each caramel, pushing lightly.

Place into the refrigerator to set. While they are in the refrigerator, place the milk chocolate chips in a glass bowl and place into a pan of water over medium low heat. Stir often until melted. Turn the stove off.

Remove the tray from the refrigerator then remove the pretzels from the tray to a plate. Spoon 1/2 tablespoon of the melted milk chocolate onto the silpat mat then place the pretzel on top and push lightly. Repeat.

Once they are all done, place the rest of the melted milk chocolate in a small ziplock bag. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each turtle.

Place the tray back into the refrigerator for 15-20 minutes to set. Remove from the refrigerator and let them sit at room temperature for 20-30 minutes. Side Note: If you try to eat them right out of the refrigerator the caramel will be really hard and it will be difficult/painful to eat. Trust me. Enjoy!



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Pretzel Turtles




Yield: 20+



Ingredients:

Mini pretzels
Caramels, unwrapped
Pecan halves
1 bag of milk chocolate chips

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the pretzels evenly on the silpat mat lined baking sheet. Top each pretzel with a piece of unwrapped caramel.

Place into the oven and bake for 4-5 minutes, or until the caramel is just starting to melt. Watch carefully! Side Note: See what the caramel should look like in the picture below before you add the pecans). Remove from the oven and carefully place a pecan on the center of each caramel, pushing lightly.

Place into the refrigerator to set. While they are in the refrigerator, place the milk chocolate chips in a glass bowl and place into a pan of water over medium low heat. Stir often until melted. Turn the stove off.

Remove the tray from the refrigerator then remove the pretzels from the tray to a plate. Spoon 1/2 tablespoon of the melted milk chocolate onto the silpat mat then place the pretzel on top and push lightly. Repeat.

Once they are all done, place the rest of the melted milk chocolate in a small ziplock bag. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each turtle.

Place the tray back into the refrigerator for 15-20 minutes to set. Remove from the refrigerator and let them sit at room temperature for 20-30 minutes. Side Note: If you try to eat them right out of the refrigerator the caramel will be really hard and it will be difficult/painful to eat. Trust me. Enjoy!



References

  1. ^ The Pioneer Woman’s (thepioneerwoman.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Creamy Garlic and Parmesan Mashed Potatoes

Creamy Garlic and Parmesan Mashed Potatoes

by Pam on December 9, 2013

I found this Alton Brown recipe on the Food Network[1] and couldn’t wait to make them. We love mashed potatoes in my house and I am always looking for new ways to make them. I adapted this recipe to work with what I had on hand and they turned out delicious. Even my daughter, who swears she doesn’t like cheese, loved these potatoes. Of course, I didn’t tell her there was Parmesan in them until after she gobbled up her portion. These potatoes were creamy, flavorful, and super delicious.

Peel the potatoes and cut them into like sized chunks. Place them in a pot of salted water and boil until fork tender, about 15-18 minutes.

While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of  it being raw and overpowering the potatoes. 

Once the potatoes are fork tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; Continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.



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Creamy Garlic and Parmesan Mashed Potatoes




Yield: 6

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

4 russet potatoes, peeled and cut into same size chunks
1/2 cup of 2% milk
2 cloves of garlic, minced
1 tbsp butter
2-3 tbsp Parmesan cheese, finely grated
Sea salt and freshly cracked pepper, to taste

Directions:

Peel the potatoes and cut them into like sized chunks. Place them in a pot of salted water and boil until fork tender, about 15-18 minutes.

While the potatoes are cooking, simmer the milk, butter, and garlic together in a small saucepan, making sure to NOT let it boil. Side Note: This is an important step because it will poach the garlic which will make the garlic flavor more subtle instead of it being raw and overpowering the potatoes.

Once the potatoes are fork tender. Drain them in a strainer well. Place the potatoes back in the pot and add the warmed milk and garlic mixture then mash using a hand masher. Add the Parmesan and season with sea salt and freshly cracked pepper, to taste; Continue to mash until well combined. Taste and re-season if needed. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alton Brown

References

  1. ^ Food Network (www.foodnetwork.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

by Pam on December 16, 2013

My friend Simon recently made us sandwiches while visiting his home and he used this amazing basil mayonnaise on them that he made. I was instantly hooked and couldn’t wait to re-create it at home. I made paninis this weekend and added some homemade basil mayonnaise to them. They turned out INCREDIBLE! I seriously could eat these sandwiches everyday!

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Preheat your panini grill or a grill pan over medium heat.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan).  Cook for 5 minutes or until crispy and golden brown.  Serve immediately.  Enjoy!

Side Note:  I always cook my paninis dry.  I find that using oil or butter on the bread makes the sandwich too greasy.  Try it – I bet you will like it and it’s way better for you!



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Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise




Yield: 2

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.



Ingredients:

Basil Mayonnaise:

1/4 cup olive oil mayonnaise
2 tbsp fresh basil, finely chopped
1 clove of garlic, minced
Sea salt, to taste
Dash of white pepper
Dash of cayenne pepper

Sandwich:

4 slices of French bread
Basil mayonnaise
Extra sharp white cheddar
Turkey, sliced
Tomato, sliced
Avocado, sliced

Directions:

Preheat your panini grill or a grill pan over medium heat.

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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