Sunday, November 24, 2013

Thanksgiving 2013

Most of us are spending our weekend planning our Thanksgiving menus! I wanted to share with you what we will be eating on Thanksgiving this year.

Appetizers:
Lentil and Bruchetta Dip (recipe coming soon)
Fritos and Sour Cream and Onion dip (a tradition at the Elfert household)
Meat and Cheese Tray

Side Dishes:
Brown Butter Brussels Sprouts
Parker House Rolls
Sweet Potato Souffle
Mashed Potatoes (haven't decided whether to make Gorgonzola or Truffle flavored)
Cranberry Pomegranate Terrine

Main Dishes:
Pioneer Woman Turkey
Mom's Turkey Gravy
Panettone Stuffing

Dessert:
Meg's Pumpkin Pudding and vanilla ice cream
Pioneer Woman Pecan Pie

We are so excited for Mommasita and Pinkie to get here Tuesday. Here is a picture from our feast last year. I am so happy that this year will be in my new kitchen!! Cooking will be so much easier than in our closet kitchen before. I hope you have a Happy Thanksgiving!

Tuesday, November 19, 2013

Steak with Compote Butter

What are you feeding your guests next week? Of course Thursday is covered and Friday will be leftovers but what about Wednesday or Saturday? We will be eating steak one night next week. This compote butter recipe is my new favorite for steak! Best of all, you can make it in advance and stick it in the freezer so the day of all you need to do is rub the steak with the seasoning (which you could also make in advance) and grill it! You MUST try this recipe soon, yum!

 Steak with Compote Butter

For the butter:
1 stick butter, slightly softened
1 garlic clove
1 shallot
juice and zest of 1 lime
1/4 cup cilantro
salt and pepper

For the Steak: 
2 steaks (double to seasoning for 4 steaks, etc)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chipotle powder
1/2 tsp paprika
1/2 tsp kosher salt


Mix together the rub ingredients. Season the steaks with the rub, you want to pack it on there! Allow them to rest for about 5-10 minutes.

Place the ingredients for butter in a small food processor. 
Blend until the ingredients are smooth.
If you are serving immediately, transfer butter to a bowl and set aside. If you are making it for a later date, place butter on a piece of Saran Wrap roll it up and twist the ends so it is makes a log. Place in the freezer until you are ready to use it. I also did this with left over butter from the first time I made it. Then the butter was ready the next time!
Grill steaks for 2 minutes on each side. 
Transfer steaks to a plate and place a heaping spoon full of butter on top of the steak. Allow steak to rest for about 2 minutes. This also allows butter to melt all over the steak, YUM! You can also use this butter on your baked potatoes!

Saturday, November 16, 2013

Megan's Pumpkin Pudding

Thanksgiving is quickly approaching! I created my Thanksgiving menu last night and I am very excited to get an early start on some of the recipes this coming week. Here is a recipe that my is a staple at Megan's Thanksgiving dinner (my bestie, aka 3B with curly hair). She made it for our 3B dinner the other night and I decided it HAD to go on my menu! I think I will be serving it with vanilla ice cream, can't wait!!

Megan's Pumpkin Pudding
1 large can of pumpkin puree
1/2 tsp salt
2 cups sugar
1 12oz can evaporated milk
2 eggs
1 tsp pumpkin pie spice
1/2 box yellow cake mix
1 stick of melted butter
1/2 cup butterscotch chips
Preheat oven to 350

Mix together pumpkin, eggs, sugar, salt, pumpkin spice and evaporated mix. (PS we were doubling this recipe so ignore the fact that there is 4 eggs and make it with 2...)

You can use a hand mixer or put it in your trusty stand mixer.
Once blended, pour mixture into a 9x13 pan.
Now take the cake mix and shake it evenly over the top of the pumpkin mixture. If you desire to use more than half a box, go right ahead, we won't judge!


You can use your hands to evenly spread the mixture on the top.
Now drizzle the melted butter on top of the cake mix.


Sprinkle the butterscotch chips on top of that.

Bake for 40-50 minutes, until it is no longer jiggly in the middle. This make take some judgement of opening the oven, testing and putting it back in. You will know when it is right...I hope! 

Serve with whip cream or vanilla ice cream. You can't tell but there is homemade whip cream on top of this serving. PS this stuff is REALLY good leftover for breakfast with your coffee, to die for!


Wednesday, November 13, 2013

Shrimp with Feta and Tomatoes

Things are going really well in the new house! We have been purchasing furniture and decor. Last week our lives were changed when our washer and dryer arrived! This week we have several pieces of furniture to assemble. I am hoping to have it pulled together in time for Mommasita and Pinkie to come for Thanksgiving! 

Shrimp with Feta and Tomatoes
2 Tbsp olive oil
2 garlic cloves
1 medium shallot
2 cinnamon sticks
1/2 tsp coriander
1/2 cup white wine
1 can of San Marzano tomatoes
salt and pepper
1 pound shrimp
3/4 cup feta cheese
optional: pasta
Turn oven to Broil. Cook pasta according to instructions.

Mince garlic and shallots.
Heat oil in a cast iron skillet, add garlic and shallots and cook until softened. 
Season with pinch of salt, coriander and cinnamon sticks. Stir into the pan for 1 minute.
Deglaze the pan with wine. Allow to simmer and reduce by half.
Add can of tomatoes.
Season with salt and pepper. Bring to a simmer and cook for a few minutes until the tomatoes with crush easily with the back of a spoon. Crush all of the tomatoes.
If you made pasta to go with the sauce add it to the pan along with the raw shrimp. Remove cinnamon sticks now.
Stir shrimp into sauce and cook until pink, remove from heat.
Sprinkle with feta cheese.
Place pan under the broiler for a few minutes, until cheese begins to brown.


Serve!

Monday, November 11, 2013

Delicious Italian Salad

I HATE store bought salad dressings. They have a weird "wang" to them. So I am always mixing up new creations with vinegars and oils to toss my salad with. When I was home visiting my mom and cooking in her new kitchen we through together this salad with ingredients we had on hand. It has now become my new go-to salad and dressing. All the flavors come together perfectly! I am calling it an Italian Salad but it is sort of a mixture between an Italian and Greek salad. 

My Favorite Homemade Italian Salad and Dressing

For the Salad:
1 cup Butter Lettuce
1 cup spinach/spring mix lettuce
2 Mini sweet bell peppers
1/4 cup chopped cucumber
1/2 can artichoke hearts, quartered
1/4 cup feta cheese
You can also add cherry tomatoes and olives
For the Dressing:
1/2 lemon, juiced
2 Tbsp white wine vinegar
3 Tbsp olive oil
1 tsp dijon mustard
1 clove garlic
1/4 tsp dried oregano
1/4 tsp kosher salt
This is the most important step to making this dressing good. You must grate your garlic clove. The microplane grater is the best!
See it is also like a paste, so it will blend perfectly into the dressing!
Now whisk together the grated garlic, dijion, mustard, vinegar, lemon juice, oregano and salt. (I ususally make the dressing in the bottom of my salad bowl.)
Then slowly begin to whisk the olive oil into the mixture.

Now chop your vegetables.
Add the vegetables and feta cheese to the dressing and mix it up so that they will begin to marinate in the dressing. If you are making the salad in advance of the meal you can then place the lettuce on top and put in the fridge until you are ready to serve.
Toss your salad right before you are ready to serve.
Enjoy!