Monday, July 25, 2011

Where Would You LOVE to Cook Today!

I just love this kitchen.
the apron on the wall...
dish towel on the table....
the flower prints....
This kitchen was found at:
Country Living
And doesn't it just Scream  make.....
Aunt Peggy's Potpourri
( Paula Deen's Aunt)
Sliced apples
Sliced lemons
Sliced oranges
Bay leaves
Whole cloves
Cinnamon sticks

In a slow-cooker, combine fruit to preferences of smell.
 Cover in water.
Top with bay leaves,
whole cloves,
and cinnamon sticks.
 Leave slow-cooker on low.

This is so easy and you can use any amounts you want of fruit. 
Just enjoy the wonderful smells!

Saturday, July 23, 2011

Where Would You LOVE to Cook Today!

Today this is were I want to be cooking..
I love the colors in this kitchen...
butter yellow & red
Love iT!
I found this one at the Dutch Boy paint website.
Its their inspiration kitchens.
Let see...
 I would plug in my Kindle and listen to a book...
Something fun to make me smile....
Janet Evanovich's Plum Series 
(I am giggling already)
while I cook:

 French Apple Tart

Sweet Pastry Crust:
1 1/2 cups (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/8 teaspoon salt
1/2 cup (113 grams) room temperature unsalted butter
1 large egg

For the Apple Filling:
6 medium-sized apples(2 pounds) (900 grams) (Granny Smith or other firm textured apple)
3 tablespoons (40 grams) unsalted butter, divided
1/4 - 1/2 cup (50 - 100 grams) granulated white sugar, divided
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon cinnamon, divided
Confectioners' Sugarfor browning the top of the tart.

For the Glaze:
1/2 cup (120 ml) apricot preserves
1 tablespoon Cognac, Calvados, Rum or Water

This recipe is from

I love this website ...they always have the best recipes 
and I love sites that have pictures so you know if yours looks right. 
LOL That is so important....

Wednesday, July 20, 2011

Where Would You LOVE to Cook Today!

Today I would like to cook in This Kitchen. 
It's from the movie  "The Holiday"
 with Jude law, Cameron Diaz, Kate Winslet and Jack Black.
I love watching the scenes in Kate Winslet's house.
This Kitchen is so cute and warming....
Lets see what would I cook in this kitchen....
First I would have a nice cup of tea...
English Breakfast...
While I look at my cookbooks and decided...
I am thinking Paula Deen's 
Picture of Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes Recipe

Shepherd Pie

  • 1 small onion, peeled and chopped
  • 14 tablespoons butter, divided (1 stick plus 3/4 stick)
  • 1 1/2 pounds leftover pot roast, cubed
  • Salt and black pepper
  • 8 to 10 medium red new potatoes
  • 2 cups milk
  • 1/2 cup sour cream
  • 2 cups instant biscuit mix
  • 1 1/2 cups niblet corn or mixed vegetables, prepared according to package directions
  • Preheat oven to 350 degrees F.
    Pot Roast Layer:
    In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
    Potato Layer:
    Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
    Biscuit Layer:
    Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
    Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat.Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving

I think I would even have make it in Paula's Robin egg blue casserole dish. 
And of course wearing darling Robin egg blue apron
 with 2 pockets in the front and my pearls...
What would you cook....

Monday, July 18, 2011

Where would you LOVE to Cook Today?

Today I would really love to cook in this Kitchen...
I think I will wear my hair up and a beautiful floral apron.
I will use an amazing fluted edge bowl for my garage bowl....
Just like Rachel Ray....hehehe
And I will make....
How about:
Frisée Salad with Bacon-Shallot Vinaigrette

This sounds perfect!

Frisée Salad with Bacon-Shallot Vinaigrette
3 slice(s) bacon, cut into 1/2-inch pieces

12 ounce(s) (2 to 3 heads) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens
1 medium shallot, minced
2 tablespoon(s) white wine vinegar
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 tablespoon(s) olive oil
6 large eggs

In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.

To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

I got this recipe from:

SO Where would you love to cook today....

Friday, July 1, 2011

Grilled Steak-Corn-Spinach Salad

                    Grilled Steak-Corn-Spinach Salad

Grilled Steak-Corn-Spinach Salad
 Makes 6 servings

2 pounds rib-eye steak
4 tablespoons olive oil
4 garlic cloves, pressed
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
4 ears fresh corn, husks removed
1 (5-oz.) package fresh baby spinach
2 ripe avocados, thinly sliced
1 red grapefruit, sectioned
Bottled peppercorn Ranch dressing

1. Preheat grill to 350° to 400° (medium-high) heat. Rub steak with 2 Tbsp. olive oil and next 3 ingredients. Brush corn with remaining 2 Tbsp. olive oil.

2. Grill steaks and corn at the same time, covered with grill lid, 7 to 8 minutes, turning steak once and turning corn every 4 to 5 minutes. Let steak stand 10 minutes.

3. Meanwhile, hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Thinly slice steak.

4. Layer spinach, grilled corn kernels, steak, avocados, and grapefruit on serving plates. Serve with bottled Ranch dressing.

This recipe came from Southern Living JULY 2011  I love getting recipes from Southern Living they are always wonderful recipes.You will have to stop by and see for your self....

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