Nutella Oatmeal Risotto

June 12, 2015June 12, 2015 ~ Marlee And Christie ~ Leave a comment

Old Fashioned Oatmeal never seemed so sexy! This dish is a guilty pleasure; it’s so creamy like a risotto, the trick is to keep stirring it on medium low heat.

The texture comes out almost soufflé -like. The flavor is basically a Nutella churro, if you don’t like that, you might have burned off your taste buds. Again, you’re welcome.

Nutella Oatmeal Risotto

Ingredients

1-2 Tbs of Nutella (don’t hesitate to use more)
1/2 cup of old fashioned oatmeal
3/4 cup of milk
1/4 cup of water
cinnamon
vanilla extract

Step 1:

Heat up milk and water in a saucepan.

Step 2:

While it’s heating, add the Nutella, cinnamon, and vanilla. Whisk it all together.

Step 3:

When liquid is boiling, add the oatmeal. Stir constantly for 5 minutes, or until it’s thickened.

Step 4:

Plate it and dust some powdered sugar on top. It’s addictive!

Rosemary Salt

June 9, 2015June 9, 2015 ~ Marlee And Christie ~ Leave a comment

So you bought a bushel of rosemary to make a delicious meal, but what do you do with all that extra rosemary? Make rosemary salt of course! DUH!

You can feel extra fancy and use this rosemary salt for so many savory things, make a soup with it or use it as a garnish salt, either way you will love it. Don’t love rosemary, try this recipe with thyme, basil, dill or whatever floats your boat!

Rosemary Salt

Ingredients

1 Cup Kosher Salt
3 to 4 Large Sprigs of Fresh Rosemary (use more if you want)

Step 1:

Chop the rosemary finely.

Step 2:

Place one cup of Kosher Salt and the chopped rosemary to a mini food processor. Pulse until combined.

Step 3:

Use on basically everything.

Fried Pickles

June 4, 2015January 31, 2017 ~ Marlee And Christie ~ Leave a comment

Fried. Pickles. Get on the pickle train. Because it’s leaving for Flavor Town!

These pickles became an instant must at any gathering at our house. They’re crunchy, tangy, salty, and overall aca-amazing. (We just watched Pitch Perfect 2)

Fried Pickles

Ingredients

1 jar of Clausen Pickles, whole
1 cup Beer
3 cups flour (1-2 for batter, 1 for dredging)
Vegetable Oil
1 cup of cornmeal
1 teaspoon cayenne
1 tablespoon garlic salt
1 teaspoon season salt
1 teaspoon onion powder
pepper

Step 1: Cut pickles into 1/2 inch to 3/4 inch thick coins. (We initially used pre-cut pickle chips, but they weren’t pickle-y enough for us so we just had to cut ourselves some beautiful pickle “steaks”). Place the pickle steaks on a paper towel and then another paper towel on top.

Step 2: In a bowl, mix together one to two cups of flour and one bottle of beer of your choice. Whisk until combined. It should resemble a thin pancake batter. If the batter says it needs more beer, you should listen, it wants to make love to you, like you want it to.

Step 3: Add in the cayenne, garlic salt, season salt, onion powder and some pepper (“It don’t matter if it’s black or white”).

Step 4: Heat oil to 375°F. In a smaller bowl, mix one cup of flour and one cup of cornmeal with a few dashes of season salt.

Step 5: Once the oil is up to heat, take the pickle dredged it in some the flour/cornmeal mixture, then dip into the batter, then gently put it in to the oil and allow it to fry until it’s golden brown on one side then flip. Just make sure both sides get evenly golden brown.

Step 6: Take the beautifully fried pickle steaks out of their hot tub and place them on a plate with a paper towel, salt them immediately! Give them a few minutes to cool down and ENJOY!

Can be served with Sriracha or a Chipotle Mayo (or whatever floats your boat).

Pasta with Broccoli Marinara

June 3, 2015June 3, 2015 ~ Marlee And Christie ~ 2 Comments

Today’s dish is inspired by an Amy’s Kitchen Microwavable Dinner. We don’t normally eat microwavable dinners, but on our road trip, this dish was our best option in the middle of nowhere.

We thought these microwave dinners would taste like cardboard that needed way more salt, because they were gluten free and everything free, but they were surprisingly delicious, that could have been from the fact that we were dying for some healthy food, but either way we made our own version to share with you!

Pasta with Broccoli Marinara

Ingredients

1 Jar of your favorite Marinara Sauce
1 Bag Broccoli Florets
Half a Red Onion
2 Tablespoons Garlic
1 Tablespoon Dried Basil
Garlic Powder
Onion Powder
Kosher Salt
Pepper
1/2 Teaspoon Baking Soda
1 Box Uncooked Pasta

Step 1:

In a large sauce pan, heat one tablespoon of olive oil. When the oil is hot, add the red onion and sauté for two minutes. Next, add the garlic. Sauté for thirty seconds.

Step 2:

Add the entire jar of marinara sauce. Next, add the basil, salt, pepper, garlic powder, onion powder and baking soda. Stir together and reduce the heat to low.

Step 3:

In a large pot, put the broccoli in and just cover with boiling water. Cook for two to three minutes. Immediately drain the broccoli and place in a ice bath. Refill the pot with water and place on the stove to cook your pasta.

Step 4:

When the pasta water is boiling, add salt and pinch cayenne pepper (if you’re not a fan of heat, omit the pepper) then add your pasta. Cook according to the box.

Step 5:

While the pasta is cooking, drain and pat the broccoli dry. Drain the pasta, and return to the pot adding the broccoli and then cover with the warm sauce. Mix until combined and then serve!

Maple-Mustard Pulled Pork

June 1, 2015 ~ Marlee And Christie ~ 3 Comments

Happy Porky Monday!

Today’s recipe is genuine meat candy! Canadian maple syrup and tangy English mustard make the pork squeal with Commonwealth pride. We’ve made this a couple times now, and last time our guests were constantly complimenting us while sneaking bites of pork, thats always a good sign!

Even though it takes while to cook, it’s not that difficult to put together, so trust us and give it a try this weekend. Let the pork marinade over night and pop it into the oven in the afternoon, you will be thanked!

Ingredients

5lbs Pork shoulder/butt
1 cup Maple syrup (aka Canadian Blood)
1 cup Whole grain Dijon mustard
1/2 cup Yellow mustard (We recommend Coleman’s English Mustard)
4 tbs of Mustard powder
6 oz Brown sugar
4 oz Sea salt
2 splashes Apple cider vinegar

Step 1: (Do this the night before)

Rub sea salt/sugar mixture on the pork and massage it in. Place into ziplock bag (or two) or even better a vacuum sealed bag for ultimate infusion. Refrigerate overnight.

Step 2:

Preheat the oven to 250°F(120°C). To make the mixture: Add to a bowl 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 2 oz of brown sugar, splash of apple cider vinegar and dash of salt. Whisk it up until it’s combined.

Step 3:

Release meat from it’s flavor prison, the meat should have released it’s juices by now. Rise the meat completely with cold water.

Step 4:

Place meat on the bottom of a roasting pan. Pour mixture onto the meat and, with gloves, rub the mixture onto all the sides of meat, so that it completely coated. Let it swim in the maple-mustard mixture!

Step 5:

Place in oven for 6 hours, occasionally basting with it’s own juicy-juices.

Step 6:

Make another maple mixture, like in the beginning, but this time you will add 4oz of brown sugar so that it caramelizes beautifully. (Just in case you don’t want to look: 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 4 oz of brown sugar, splash of apple cider vinegar and dash of salt.) Pour the mixture over the pork and put it back into the oven for 1 more hour.

Step 7:

Take out of the oven and shred the meat in the pan with all the juices and maple mustard mixture. Mix all the meat with maple mustard mixture and serve. People will thank you.

Mint Chip Ice Cream

May 30, 2015May 30, 2015 ~ Marlee And Christie ~ 2 Comments

The problem with making your own ice cream, is once you start….you can’t stop. And now that we’ve mastered ice cream, going to your favorite ice cream shop just isn’t the same anymore. Especially you can make it at home, know exactly what’s in it, and know it’s fifty(million) times better.

When we found a copy-cat recipe of Baskin Robbin’s Mint Chip, we were totally on board. This ice-cream base is insanely delicious and super easy! Mix and make!

Pro-Tip: If you’re going to use green food dye, you’re going to need a lot to make it green. Either use a lot or don’t use it at all!

Ingredients

1 Can Sweetened Condensed Milk (14 oz)
Evaporated Milk (5 oz)
2 Tablespoons of Sugar
1 Teaspoon of Vanilla Extract
1 Teaspoon Peppermint Extract
1 Teaspoon Mint Extract
2 Cups Half and Half or Heavy Cream
Fresh Mint (Optional)
Green Food Dye (Optional)
1 Bottle of Magic Shell

Step 1:

In a large bowl, mix together the milks, the sugar, the extracts, the half and half, the fresh mint (smack it) and the optional food dye.

Step 2:

Cover and chill for at least 30 minutes. We personally cool our bases for at least 12-24 hours for best results.

Step 3:

Once your base is chilled, pour your mixture into your ice cream maker. Churn according to the manufactures instructions, we always churn for anywhere between 20 to 25 minutes.

Step 4:

Towards the end of the churning time, when the ice cream starts to take shape, slowly drizzle the magic shell into the ice cream maker as it’s still churning. As it churns, the magic shell will harden and break up. We used about half a bottle, but it’s really up to you and how much chocolate you like.

Step 5:

Remove the ice cream from the maker and transfer to a container. Freeze for at least three hours before serving or until it’s a “firmness” you like.

B.A.A Sandwich

May 28, 2015May 28, 2015 ~ Marlee And Christie ~ 2 Comments

Bacon. Arugula. Avocado. What more could we say? This sandwich is for those who are tired of the plain, and boring old B.L.T. (Or for those who don’t like tomatoes).

Do you know how awkward it is to order a BLT without the T?

B.A.A. Sandwich

Ingredients

6 Pieces of Bacon
1 Ripe Avocado (Sliced)
Handful of Arugula
Mayonaise
Garlic Powder
Garlic Pepper
Kosher Salt
4 Pieces of Sourdough Bread

**Makes two sandwiches

Step 1:

Place bacon on a baking sheet covered in parchment paper, place the bacon in a cold oven and turn the heat to 400°, cook for about twenty minutes.

Step 2:

Just before the bacon is finished cooking, toast your sourdough bread.

Step 3:

Spread a little mayonnaise on both sides of the bread. Sprinkle both sides with garlic powder.

Step 4:

Cut the avocado and spread evenly on two pieces of sourdough. Sprinkle the avocado with kosher salt and garlic pepper.

Step 5:

When the bacon is finished cooking, remove from the oven, and transfer to paper towels and dab off any extra grease. Divide the bacon, three pieces per sandwich, and cut the pieces in half. Place on the bread.

Step 6:

Take a handful or arugula and divide between the sandwiches. Cut in half and enjoy.

Snacking Cookie Dough

May 27, 2015March 28, 2017 ~ Marlee And Christie ~ 1 Comment

Need some hump day comfort; NO, we don’t mean that you dirty bird, you! Here’s a recipe for cookie dough that you can safely snack on because we don’t use eggs, and it’ll comfort your soul long enough to get you to the weekend.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Snacking Cookie Dough

Ingredients

1 Stick Unsalted Butter (Room Temperature)
6 Tablespoons Dark Brown Sugar
6 Tablespoons Bakers Sugar
2 Teaspoons Vanilla Extract or Paste
1 Cup plus 2 Tablespoons of AP Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Tablespoons Whole Milk
3/4 Cup Dark Chocolate Chips

Step 1:

In a stand mixer, add the butter, sugars, and vanilla and mix with a paddle attachment, beat until the mixture is smooth.

Step 2:

Next, add the flour, baking soda and salt to the mixture and continue mixing until combined.

Step 3:

Add the milk and finishing mixing until the dough is smooth.

Step 4:

Fold in the chocolate chips with a wooden spoon. Wrap in plastic wrap and place in the fridge for up to two days or freezer for up to three months.

Classic Chocolate Soufflés

May 25, 2015 ~ Marlee And Christie ~ 1 Comment

Happy Soufflé Sunday!

One dish we think every one wants to be able to master at least once, is a classic chocolate soufflé. And we have a recipe for you. It’s originally from Bon Appetit and it’s not nearly as intimidating as it sounds. We managed to make it on the first try, and anyone who’s even attempted cooking knows how rare that is.

If we can do it, so can you!

Classic Chocolate Soufflés

Makes 6 Soufflés

Ingredients

12 ounces good quality dark chocolate
1/2 cup heavy whipping cream
2 large egg yolks (room temperature)
Pinch of Salt
6 large egg whites (room temperature)
2 Tablespoons Sugar
1 Tablespoon Melted Butter
Sugar for coating

**If preparing and then cooking, look at Step 7 first.

Step 1:

Using the melted butter, butter your soufflé dishes using a pastry brush. Sprinkle with sugar (not the two tablespoons) and coat the dishes completely. Arrange the dishes on a sheet pan.

Step 2:

Combine chocolate and cream in a double boiler, make sure the water is barely simmering and continue to stir the chocolate and cream until the chocolate is melted and smooth.

Step 3:

Transfer to a heat proof bowl, and stir in the egg yolks and salt. Stir until smooth and the yolks and salt are fully incorporated.

Step 4:

Either using a hand mixer or a stand mixer with a whisk attachment beat the egg whites until you have soft peaks.

Once you have soft peaks, slowly add in your 2 tablespoons of sugar and continue to beat until you have semi firm peaks.

Just from experience, you have to just watch and don’t leave your egg whites unattended, it’s so easy to over whip your eggs.

Step 5:

Using a rubber spatula fold 1/4 of the mixture of the egg whites to the chocolate mixture. Once the egg whites and chocolate or mixed, add the remaining egg whites in two batches. Fold until fully incorporated.

Step 6:

Carefully, divide the chocolate mixture among your prepared dishes. These can be made up to 2 days in advance. Refrigerate until cold, and then cover.

If you’re making them the same day, you can leave them out at room temperature.

Step 7:

Make sure your oven racks are positioned in the center of your oven. Then preheat your oven to 400°F. Place prepared soufflés in the oven on a baking sheet.

If soufflés are at room temperature bake for about 16 minutes or until the tops are “puffed and firm”.

If soufflés are refrigerated bake for about 18 minutes or until the tops are “puffed and firm”.

Step 8:

Serve immediately with fresh cream or ice cream.

This soufflé is Peaches approved.

Strawberry Ice Cream

May 20, 2015May 23, 2015 ~ Marlee And Christie ~ Leave a comment

It’s Strawberry season! And what better way to utilize them then to make fresh Strawberry Ice Cream!

Look at how beautiful and plump those are!

This recipe is the perfect fruity treat to cool you down on a hot summer day.

Ingredients

1 Can Sweetened Condensed Milk (14 oz)
2/3 Cup Evaporated Milk (5 oz)
2 Tablespoons of Sugar
1 1/2 Teaspoons of Vanilla Extract
1 Cup Strawberries Pureed
1 Cup Half and Half
1 Cup Whole Milk or Cream
2 to 4 Drops Red Food Coloring (optional)
1/2 Cup of very finely diced strawberries

Step 1:

The first thing you want to do is chop and puree your strawberries and set aside in the fridge.

Step 2:

In a bowl, mix together the condensed milk, evaporated milk, half and half, cream/whole milk, sugar, vanilla and strawberry puree. Mix until all the ingredients are combined.

No pictures, because no matter how much you photograph it, it still looks gross.

Step 3:

Put in the fridge for at least thirty minutes. But you know how we feel, letting the base sit overnight always produces the best results.

If you’re in a pinch, place in the freezer for 25 minutes and stir occasionally.

Step 4:

Finely dice your strawberries and sprinkle with a tiny bit of sugar, 1/2 teaspoon to 1 teaspoon should do it. We placed this in the freezer until we were ready to use them, but only put in the freezer while the ice cream is churning, you want them cool, not frozen!

Step 5:

When the base is cold, churn to your ice creams manufactures setting. For ours, we churn for about twenty minutes, and then during the last five minutes we add in our cooled strawberries.