Menu: Week Ending February 5th

 

Winter affords me the opportunity to spend quality time on the inside of my home; painting, cleaning, dreaming of new projects or finishing old ones. I get to curl up by the fireplace with a stack of magazines to catch up on what is possible. Winter gives me a break from the yard work. However, as February approaches, the garden and flowers always start to call my name. Here in Tennessee, we have winter weeds that pop up... so this week.... the weeding and clean-up begins. 

My office is a pile of projects halfway done or in the drawing stages... I need some quality project time this week too. With the SuperBowl and the Super Hubby on his way home this weekend.... Tailgating will take a high priority too. I would love to have some people over but don't know if I have time to organize it. 

So this week, I am relying on my trusty freezer meals. This week, the crockpot will get a full work out.

 Tuesday

Fig Balsamic Chicken thighs in the slow cooker

Iceberg Wedge with Blue Cheese

Wednesday

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Apple, Ham and Brie Panini

Corn Fritters

Garden Salad

Thursday

Out

Friday

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Black Bean Burgers

French Fries

Cole Slaw

Saturday

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Red Beans and Rice

Arugula Salad with Cranberries, Almonds

and Homemade Ranch

Sunday Brunch

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Belgian Waffles

Sliced Strawberries

Warm Maple Syrup with Pecans

Sunday Bowl Menu

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Chili with all the trimmings

Southwest Burritos

Chicken Empanadas

Football Cupcakes

Salted Caramel Brownies.

I am sharing this secret recipe with you all. The reason it is a secret is because my sister and I agree that these are the best brownies we have ever eaten. I mean like totally addicting, slap your momma and sell your children to get more of these brownies. Also, these brownies make you look like you’re the best baker in the world. 

But I am a giver, so here goes.

For the Caramel Sauce:

Start by making the caramel sauce, in a medium sauce pan, combine sugar, corn syrup and water. Swirl the pan carefully to mix. Cook until the sugar mixture is at 345 degrees using a candy thermometer to measure the temperature or until it is caramel colored, approximately 6 to 8 minutes.

Remove from heat and add ½ c. of heavy cream and then 1 t. of fleur de sel. Be careful because it can bubble up and burn. Next add ¼ c. of sour cream. Set aside to cool. 

For the Brownies:

Butter the sides and bottom of his glass or metal 9 by 13 inch pan. Line the bottom with the sheet of parchment paper. 

 

In a medium bowl, whisk together flour, salt and cocoa powder, I had a hard time finding the dark unsweetened cocoa powder but my dear sweet sister brought me some… thank you. 

 Place 11 oz. of dark chocolate coarsely chopped

 

  and 1 c. of butter in the top of a double boiler, stirring until the mixture is fully melted. Turn off the heat but keep the bowl over the water to keep it warm. 

Add the sugars and whisk until the sugar has melted. Remove from the double boiler and allow to come to room temperature.

Once the chocolate mixture has cooled, add three eggs, whisking to combine. 

Add vanilla, mixing gently.

Lighlty add the flour mixture and fold into the chocolate, until the dry ingredients are just mixed in. The important thing with brownies, muffins, cakes, etc is not to over mix.. it becomes a brick. 

Pour half the brownie mix into your prepared pan, making smooth with a spatula.

Drizzle ¾ c. of the caramel sauce over the brownie mixture, and then spread with an offset spatula. Do not let the caramel touch the edges or it will burn.  

Top with other half of the brownie mix and smooth to cover the caramel.

Bake at 350 degrees for 45 to 50 minutes or until toothpick comes out a few moist crumbs.

Remove the brownies from the oven and sprinkle 1 ½ t fleur de sel and 1 t. of coarse salt. 

Cool completely before serving. 

These are crazy good.. you will love them. I am joining Foodie Friday at Designs by Gollum, she has lovely food and so many wonderful contributors any Show and Tell at My Romantic Home.

Caramel Salted Brownie

Ingredients

Filling:

1 c. sugar

2 T. light corn syrup

½ c. heavy cream

1 t. fleur de sel

¼ c. sour cream

For the Brownie:

1 ¼ c. flour

1 t. salt

2 T. dark unsweetened cocoa powder

11 oz. of dark chocolate (60 to 72%), coarsely chopped

1 c. butter

1 ½ c. sugar

½ c. brown sugar, lightly packed

5 large eggs, at room temperature

2 t. vanilla

Finally:

 1 ½ t. of fleur de sel

1 t. coarse salt

Bird Seed Balls

I love watching the birds and love feeding them. However, in the winter, the cold weather birds need a little more in their diet than seeds and nuts. 

Each week, my daughter and her new hubby have been trying to use a piece of their wedding gift kitchen equipment. Well, a new meat grinder attachment for her Kitchen Aid mixer was next on the list to try. I suggested they find some suet or lard and put that through the grinder. 


 

They then mixed some birdseed with the lard and make some bird seed balls. After chilling them, I am going to place them in my sheltered bird house. This picture makes me long for spring.

I hope the birds like them, the newlyweds had fun making them and now they know how to use the meat grinder.. 




 
Next up for them, the Kitchen Aid shredder. 

Cheese Steak Calzone

As a former Pennsylvania from around Philadelphia, I love Cheese Steaks but living in the south... leaves this former Yankee a little sad longing for a true Philly Cheese Steak. 

 However, I can make a close facsimile to the Cheese Steak. 

 

Start with defrosted loaf of bread and spread it out in a 9 by 14 inch square layer. 

 

 

Layer thinly sliced steaks that I broiled this weekend. I seasoned them with salt, pepper and garlic powder before I broiled them. Top with mozzarella cheese. 

Starting at one long edge, roll the steak and cheese carefully in the bread. 

 

Place edge side down on cookie sheet. Brush with olive oil and add several slits to allow steam to escape. Bake at 350 degrees for 25 minutes or until brown. 

 

Now, I like my cheese steak plain but imagine all the sides you could add.... melted Velveeta (very Pat's Steaks of you), grilled onions, peppers, mushrooms or tomato sauce. YUM!!! 

This dish can be frozen for a great SuperBowl snack or a weeknight dinner.

Menu: Week Ending January 29th

I can't believe it is already the last full week of January. Garden planning has to hit high gear. January cleaning has to be completed. 

My classes are hitting their first full week and with my daughter out of town, I have a week of boys to feed. 

The Easter outfit for the baby has been pleated and is ready for smocking but I am not completely happy with the pleating. The fabric is a gingham mini-check and it appears to be crooked after pleating it four different times. Time to make a run to the store and check if it is fixable.

What are your plans for the last week of January?

Monday

Steak Calzone

Sweet Potato Fries

Tomato Caprese Salad

 

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Tuesday

Peach Glazed Chicken

Twice Baked Potatoes

English Peas

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Wednesday

Reubens

Potato Salad

Crudities

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Thursday

Out

Friday

 White Truffle Macaroni and Cheese

Garden Salad

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Saturday

BLT Pizza

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Sunday Dinner

Bourbon Pecan Ham

Mashed Potatoes

Roasted Asparagus

Apple Gallette 

 

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