Monday, May 14, 2018

Magazine Monday #20: Spicy Tomato and Goat Cheese Penne (Plus a Kitchen-Aid Mixer Giveaway!)



Happy Magazine Monday!

You guys?  

I love pasta.

I'm not really supposed to eat pasta, so I don't have it often, but when I do, I enjoy the hell out of it.

I'm not saying I made this pasta dish on Saturday, and it was gone by Sunday night.

But I'm also not not saying that.

Dennis doesn't like cherry tomatoes, so I was on my own with this one.  And when I'm left alone with pasta?

It's a massacre.

This recipe was in Real Simple magazine, and it was actually one of those things like, "Here are three things you can do with penne pasta!"

Let's just say I'm really glad I chose the one I did.

Also, side note, if you wanted to make this recipe and sprinkle it with Trader Joe's Everything But the Bagel Seasoning?  No one would be mad.

Make it for a potluck.  Make it for a midnight snack.  Just make it and enjoy it!

Also?  Who wants to win a KitchenAid stand mixer!? I’ve joined forces with 20 food blogger friends to put together this giveaway. You’ll gain another entry every time you follow one of us on Instagram. Here are the details:
  • 1 winner will receive a KitchenAid Artisan Series 5-Qt stand mixer in their choice of color. If the winner is from the continental U.S. they will receive the mixer directly. If the winner is from elsewhere, they will receive an Amazon gift card for the list price of the mixer.
  • The giveaway will end on May 26, 2018 at 11:59 PM. Any entries made after this point will be invalid. A winner will be drawn at random and emailed within 72 hours to claim the prize. If no response is received, a new winner will be drawn.
  • You must complete the mandatory Instagram follows as listed below in order to enter. You can complete additional Instagram follows as listed below to gain more entries. You may only enter with one Instagram account. If you enter using multiple account, all entries will be invalid.
  • Giveaway is open worldwide, except where prohibited. You must be 18+ (21+ in some locations) to win. Chances of winning depend on the number of entries we receive.
  • For a complete list of terms and conditions, please see the link below via the Rafflecopter giveaway widget.
Enter now: a Rafflecopter giveaway This giveaway is not sponsored by KitchenAid, Amazon, Instagram, or Facebook. The following bloggers have made this giveaway possible: The PinterTest KitchenShockingly DeliciousThe Baking FairySweet + SavorMakes, Bakes and DecorCindy's Recipes and WritingsBlogghettiThe Simple SupperChef Sarah ElizabethCheese Curd In ParadiseThis is How I CookThe Redhead BakerFix Me a Little LunchMoore or Less CookingSarah Cooks the BooksThe Spiffy CookieBusy Bee Kate • Missy's Views and Savings CluesSeasoned SprinklesLong Distance BakingJonesin’ For Taste2 Cookin MamasKaren’s Kitchen StoriesMyStyleSpot.net

Spicy Tomato and Goat Cheese Penne Pasta
Serves 6 (or me, over 2 days)


Ingredients


1/2 lb. penne pasta
1 pint grape tomatoes, halved
4 oz. crumbled herbed goat cheese
3 Tbsp. olive oil
1/2 jalapeno pepper, diced (remove the seeds and membrane if you don't want it super hot)
Salt & Pepper
Trader Joe's Everything But the Bagel Seasoning (Optional, but HIGHLY recommended)


Cook pasta according to package directions.

In a large bowl, combine all ingredients.  Salt & Pepper to taste.

(See how easy that was?)



Monday, May 7, 2018

Magazine Monday #19: Pub Burgers with Hot Beer Cheese



In the 6 years I've been doing this blog, I've made very few hamburgers.  This is my 7th burger in the time I've been doing this blog, and the reason I don't make them very often is that they often fail.  (Like this one.  And this one.  Aaaaand this one.)  Of course, sometimes, they more or less work.  (Like thisthis, and this.) 

But now there's another one to add to the win column.  And this one is a solid win!

The trouble I usually have with burgers is that I don't put enough binder in, and they fall apart.  This one seemed like it was going to be one of those because the only thing that could potentially hold them together was grated onions.  I figured it was another one of Rachael Ray's tricky tricks.

But no!  They held together and were delicious.  It made a ton of the cheese sauce, so I'm also looking forward to putting it on some fries later.

Oh, and the recipe calls for pretzel rolls, but I don't much like those, so I used some cheesy rolls.  Delicious.

Pub Burgers with Hot Beer Cheese
Makes 4 burgers


Ingredients

1 1/2 lbs. 80% lean ground beef
3 Tbsp. grated white onion
2 Tbsp. Worcestershire sauce
Salt and pepper to taste
1 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. flour
1/2 cup milk
1/2 cup beer (the original recipe calls for a lager; I used Guinness)
1 tsp. mustard
1 tsp. powdered garlic
1/2 tsp. cayenne pepper
8 oz. shredded sharp yellow cheese
Rolls
Toppings:  Grainy Dijon mustard, dill pickle chips, lettuce

In a medium bowl, combine the beef, onion, and Worcestershire and season with salt and pepper.

Heat the olive oil in a large pan over medium-high heat.  Form the meat into 4 large patties and cook in the heated pan for about 8 minutes, turning occasionally.

While the burgers are cooking, heat a medium saucepan over medium heat and add the butter.  When it melts, whisk in the flour and add salt to taste. Gradually add the milk. Then cook, whisking, until the sauce thickens.  Whisk in the beer, mustard, garlic, and cayenne.  

Reduce the heat to low, then add the cheese a handful at a time, stirring to melt the cheese between additions.

Create your burger by putting mustard on the bottom bun, then adding pickles, the greens, the burger, the cheese sauce, and the bun top.

Monday, April 30, 2018

Magazine Monday #18: Grilled Steak with Greek Corn Salad



I'm the worst food blogger ever.

It's 9:40 on a Monday night, and I made this week's Magazine Monday recipe for dinner.  

Don't get me wrong, it was delicious.  Way better than last week's failed drink recipe.  But I'm at a loss to how people who run food blogs get all this stuff done.  Some people post every day.  Some people post multiple times a week.  And I find myself at 9:40 on a Monday night trying to post a recipe for Monday so I don't break my Magazine Monday streak.

Maybe one day, I'll get my life together.  Until then, try some steak.


Grilled Steak with Greek Corn Salad
Makes 4 servings

Ingredients

4 Tbsp. extra virgin olive oil, divided
2 Tbsp. red wine vinegar
1 Tbsp. dried oregano
1 Tbsp. honey
Salt and pepper to taste
1 English cucumber, peeled and diced
2 Roma tomatoes, seeded and diced
3/4 cup crumbled feta cheese
2 cans of corn, drained
1 1/4 lbs. cube steaks


Season the steaks with salt and pepper.

Whisk 3 Tbsp. olive oil, vinegar, honey, 3/4 tsp. salt, and a few shakes of pepper together in a bowl.  Remove 2 Tbsp. of the vinaigrette to a medium bowl and set aside.  Add the cucumber, tomatoes, corn, and feta to the majority of the vinaigrette.  Toss to coat.

 Add remaining 1 Tbsp. olive oil to a large pan over medium-high heat and swirl to coat.  Cook the steaks until the edges start browning, about 3 minutes.  Flip the steaks and cook another two minutes until done.

Transfer the steaks to the bowl with the 2 Tbsp. of the vinaigrette and toss to coat.

Serve the steak with the corn salad.


Monday, April 23, 2018

Magazine Monday #17: Brown Sugar Bourbon Sparkler



This drink was gross.  There're no two ways about it.

I'm talking the kind of gross that I spent a little while making it, took a sip, was horrified, took a second sip to confirm my first sip, was further horrified, and dumped the whole thing down the sink.  Not good.

It was from the September 2012 issue of Cooking Light, and you can find it here if you want to try it.

But I wouldn't.  I just wanted to show that I made a recipe for today.



See?

Monday, April 16, 2018

Magazine Monday #16: Manhattan-Glazed Chicken



Happy Magazine Monday!  I had no idea where this recipe came from, but thanks to good old Google, I not only found the magazine, month, and year it came from, but also a fellow blogger that made this same recipe.  (Find it here!  I love finding other people who do magazine recipes.)

It actually wasn't until I went to that blog that I realized why this was called "Manhattan-Glazed."  I was thinking it had something to do with Manhattan the city, and I thought it was the weirdest thing, but then I realized it was Manhattan the beverage.  Duh.

Since I do love a good bourbon, this one was a no-brainer.  Also, the recipe didn't call for rice or anything, but I thought it could use a little more substance, so I used cauliflower rice with mine, which turned out amazingly well!

Manhattan-Glazed Chicken
Serves 4


Ingredients

1 Tbsp. extra virgin olive oil
2 lbs. boneless, skinless chicken thighs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup orange marmalade
1/4 cup cherry spreadable fruit
1 tsp. soy sauce
1 tsp. butter
1 Tbsp. bourbon
Rice or cauliflower rice for serving (optional)

Sprinkle chicken evenly with salt and pepper.  Heat olive oil in a large skillet over medium-high heat.  Add chicken to pan and cook about 4 minutes on each side, until internal temperature reaches 165°F.  Remove chicken from pan and keep warm.

Place marmalade, spreadable fruit, and soy sauce in a small pan.  Bring to a boil, then reduce heat and simmer about 3 minutes, or until thick, stirring frequently.  Add butter and stir to combine, then stir in bourbon.  Place chicken on rice (or cauliflower rice -- YUM!) and spoon glaze over chicken.

Monday, April 9, 2018

Magazine Monday #15: Jell-O Magic Milkshakes



Happy Magazine Monday!  I've got a pretty, refreshing milkshake for you today that you can (and should!) make when it...gets warmer. (Side note: What in the WORLD is going on with the weather?)

This is one of those insanely easy recipes that even people who say they can't cook can make.  Can you use a blender?  Boom.  Milkshake.

You can really use any flavor of Jell-O you want.  In this instance, I went for off-brand Jell-O in raspberry.  Because I'm classy.

Oh, and I have no idea what magazine this came out of.  It was actually a Jell-O advertisement that included a recipe, so it really could have come from anywhere at any time.

I also have no idea what makes them "magic" milkshakes.  Maybe because they're so easy?


Jell-O Magic Milkshakes
From some Jell-O advertisement in some magazine
Makes 1 milkshake


Ingredients



1 cup milk
1 package Jell-O in some festive flavor
2 cups vanilla ice cream


Throw all ingredients into a blender.  Blend.  Pour into a glass.  Enjoy.





Monday, April 2, 2018

Magazine Monday #14: Mary Katherine's D.A. PB&J


If any of you guys are in the "early to mid-30's but still technically a Millennial" phase of life, you may remember Disney Adventures Magazine.  I had a subscription to DA beginning with the first issue and for many years after, and I'm pretty sure my penchant for ripping recipes out of magazines started with today's recipe.

Back in 1994, DA Magazine apparently had a contest where kids could send in crazy sandwich combinations, and the magazine staff picked the best ("best ") ones and made them.


In celebration of National PB&J Day, which is today, I decided to make the winner, which came from a young lady named Mary Katherine Findley, age 9, of Hoover, Alabama.  (I tried to find Mary Katherine on Facebook, but I didn't have any luck.  She was 9 in 1994, which puts her right around my age now, so it would have been interesting to see what she's doing these days.)

Her entry says "Hey, D.A. staff, try this sandwich.  Don't blame me if you barf," which is super charming.

So I tried this 24-year-old sandwich recipe, and it was...nothing, really.  It was kind of boring.  And I did not barf.  I wouldn't recommend it.  (Sorry, Mary Kathrine!)

Mary Katherine's D.A. PB&J
Makes 1 sandwich


Ingredients

2 slices bread, toasted
2 Tbsp. peanut butter
2 Tbsp. jelly
A handful of barbeque-flavored chips
1/2 pack of nutty buddy bars (1 bar)

I feel like you know how to make a PB&J sandwich.

Spread the peanut butter on one piece of bread and the jelly on the other piece of bread.

Crumble the nutty buddy bar on the peanut butter side.  Add the chips on top of that.  Put the other piece of bread, jelly-side down, on top.

Voila.  Sandwich.