A Dutch Baby is a hybrid of a popover and a pancake. They are delicious for breakfast, or can be served as a desert anytime.
¼ cup flour
¼ cup milk
1 tsp sugar
¼ tsp vanilla
½ T butter (melted in pan)
The above ingredients are for one serving. For a 12" CI skillet I mix up 4 or 5 servings, but one can adjust the pan size to fit the crowd size.
Preheat oven to 450. Put skillet in the oven while it preheats so the pan is very hot. Once oven and pan are up to temperature, add butter to pan to melt.
Mix ingredients in blender. Remove pan from oven, pour melted butter into batter, give a quick blend, then pour batter back into pan and place back in the oven. Cooking time is about 20-25 minutes or until top is "golden brown and delicious" as Alton Brown says.
Tips: - Mix up the batter only right before baking. - Use room temp (or slightly warmer) ingredients. - Hot oven, hot pan before starting. - Pouring in melted butter and incorporating into batter eliminates any oily sheen from the top of the dutch baby.
Heat oil in dutch oven. Add onions and saute until translucent.
Add garlic part way through.
Add rice and cumin and saute until translucent.
Add remaining ingredients, bring to a boil, then simmer 15-20 minutes, stirring occasionally, until liquid is absorbed.
* If you like your Mexican Rice more fluffy and less sticky, start by putting the raw rice in a strainer and rinsing for about 2 minutes under running water to remove some of the starch from the outside of the rice.
18 Hour Crusty "Slow Bread" Cooked in a Dutch Oven
Recipe type: Bread
Serves: 1 loaf
This is the antithesis of a "quick bread" taking 18 hours or so to make, but with very little effort and the wait is worth it. The bread comes out crusty with a chewy interior and a slight sourdough flavor. Mix up this no-knead dough after dinner and bake it for breakfast or start it at bedtime and bake it for lunch or dinner. This is a simple, rustic bread with a hard crunchy crust that is perfect for sandwiches or dunking into soups and stews.
4 cups unbleached AP flour
2 teaspoons sea salt or iodized salt
½ teaspoon active or instant rise yeast
2 cups water
In a large mixing bowl, whisk together the dry ingredients. Add water and mix with a wooden spoon until combined into a rough stiff dough. Get all the flour combined but don't worry about how bad it looks.
Cover bowl with plastic wrap (I like Press-n-Seal) and set aside in a warm place for 12-18 hours. Overnight works great.
Set oven temperature to 450 degrees. While still cool, place a cast iron pot with a lid in the oven and heat the oven and pot/lid for 30 minutes.
While oven and pot are heating, pour dough onto a heavily floured surface, punch down with fingertips, and shape into a ball. Roll ball loosely between well-floured hands to smooth the surface of the dough ball.
Cover with flour-powdered plastic wrap and leave on countertop while oven heats.
Remove hot dutch oven from the oven and drop in the dough. Replace lid and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes.
Remove bread from oven and place on a cooling rack to cool.
I LOVE caesar salad. It’s one of my favorites, and generally my choice if it is a choice when eating out. I also love to have Caesar Salad at home, but some bottled dressings are just a little too heavy on the Anchovy.
I make my own dressing without anchovies and it’s perfect. I make this up every few days, it’s not something that can keep forever because of the mayo – but it’s so tasty you’ll wonder why you never made your own before this!
I have a pinboard and a bookmarks folder full of dinner and dessert ideas that are perfect when it’s 90 degrees out. Yesterday was our first 90-degree day – and I was miserable.
I started digging through my board & Bookmarks for some dinner ideas and realized my bookmark was gone. Oh the tragedy! I was so sad. I started from scratch and found some great posts that have a lot of ideas in them. But I wanted somewhere better to keep them. Well, why not a blog post that is saved forever on a blog – never to disappear in a browser mishap? Great idea!
There are way too many recipes to put them all in one post, so I’ll break them down. Today let’s do desserts!
Below find links to 180 of my favorite no-bake dessert posts from around the internet!
Friday Fun List: 50 Easy & Delicious No Bake Desserts – From SixSistersStuff.com. This is a great blog for easy to make and fun recipes. I go to them many times when I’m looking for something that looks great but is really simple to make. Their no bake desserts include the iconic No Bake Cookies as well as Muddy Buddies and Peanut Butter bars. Definitely a great resource!
16 No Bake Desserts from Cooking Light. - When I first started seriously cooking – about 10 years ago – I had a subscription to this magazine. Their recipes are great, they cut some caloric corners, and they’re generally easy to make and have ingredients that are easy to find. My favorites on this list are Last Minute Tropical Sherbet and the Limoncello Freeze. Definitely a keeper!
Easy No-Bake Dessert Recipes from AllYou.com – Love these 14 quick and easy desserts. I imagine if you like pudding (I’m not a fan) then you’d like the Lemon Graham Icebox Cake. My favorites are the Watermelon Limeade Slushie and the Ice Cream Bon Bons.
EasyRecipes: No-Bake Desserts from RachelRayMag.com – This is a list of 40 no bake dessert ideas, not necessarily “recipes” but do you need a recipe for everything? Her ideas for Fruit Sushi and Unbaked Alaska are great. Also the Amaretto Sour Slushie is FABULOUS – I only use Gozio Amaretto!
No Bake Desserts from The Girl Who Ate Everything Blog – I love this blog – not only is the writer witty and very easy to read, her recipes are very fun and easy. She has 28 great recipes here, but the top prize goes to the Ice Cream Sandwich Cake. This is a pretty impressive and tasty dessert for family or entertaining as long as you can keep it in the freezer – It cant travel very well. Her Grammie’s recipe will blow you away as well!
No Bake Desserts from Paula Deen – 7 Tasty Treats here! I know there are a lot out there who don’t like Paula – but I love her, I kinda wish she was my gramma. Of course, we’d both be on Diabetes medicine if she were – because my love of butter and bacon and her enabling would ruin me forever. Big winners on her list are Low Country Cookies and Bobby’s Rice Pudding.
I am a big fan of the pig. His tasty bits from ham to bacon are welcome on my table anytime. During holidays I stock up on Ham while it’s on sale and keep them nestled in the freezer for a rainy day, or a warm one at that.
This easy BBQ ham recipe is better on an overcast day, because we use the oven. If you have the patience, and the propane, you could do this entire ham on the grill. I’d cook it in an aluminum pan, covered tightly, for about 1 1/2 hours at around 300 degrees – then follow the rest of the steps outlined below! You wont be sorry!
Here are the steps in pictures, the printable recipe will follow!
First, Score your ham in a criss cross pattern with a sharp knife, this allows flavors to penetrate the fat layer. Once you’ve scored it, coat the outside in yellow mustard. You can use dijon for a kick if you like. It will look like this
Once you’ve coated in mustard, press the brown sugar all over the ham and rub it into the scored cracks really well! it will look like this:
Cover tightly with foil and bake for about 2 hours at 325 degrees. NOTE: this is a fully cooked ham, technically it just needs to be heated through.
Once the ham comes out of the oven, place it on a medium hot grill and start basting on your BBQ sauce. I baste about every 15 minutes, being sure to get all sides EXCEPT the one I chose to be the “down” side. Because ham is fatty, it will burn – and the sugary BBQ sauce doesn’t help. The thick layer of skin and fat on one side of a shank ham can protect the meat nicely, I usually place this piece “down” on the grill and just let that bit burn and spin the ham around to baste it.
This is our porcine friend with 1 coat of BBQ Sauce just after I put him on the grill. After baking you can really see the scoring you did before you slid him in the oven. Keep basting and turning him on the grill. I roasted brussels sprouts with bacon and baby artichokes while I painted on Mr. Oink’s tasty bbq sauce.
When you have a nice bark on the outside, and your side dishes are done, Mr. Oink is ready for the table. I try to keep him on the grill for about an hour if possible. Here he is right before I took him inside and we devoured him!
I love ribs – a lot – but finding a way to cook them that resulted in 1) tender ribs; and 2) a manageable mess to clean up was difficult.
I read a lot, watched a lot of cooking shows, and finally developed some techniques that are tried and true now – no fuss, no muss, and completely worth it. The first version below is for ribs on the grill, which is the best way to have them in my opinion. You can also do this over coals if you’re camping.
The second recipe is for the oven. Oven baked ribs are good, but are definitely a winter undertaking, because they heat your kitchen up to a temperature that would have the devil asking for a glass of ice water.
Measurements here are arbitrary - just make sure your dry rub covers the ribs really well and rub it in with your fingers.
Favorite BBQ Sauce
Lay your ribs out on a double wide, double thick piece of foil - you want enough to wrap them up tight
Sprinkle the rub ingredients liberally all over - you don't really need to measure - just make sure things are covered. Then rub the spices around really well into all the nooks and crannies
Wrap the ribs up tight in the foil
Heat your grill medium/low (about 325 deg)
Place the ribs, foil and all, in the middle of your grill and flip them every 15 minutes for about an hour - you don't want them to burn, but you want them to cook through.
When the ribs look cooked through (use your meat thermometer and cook them to 165 degrees) remove them from the foil and place them directly on the grill grate for 10 minutes on each side.
At the end of the last 10 minutes, use a brush or BBQ Mop to baste on your favorite BBQ Sauce.
First baste the top and let cook, that side up for about 5 minutes, then flip and baste the next side and cook for 5 minutes - depending upon your time, you can do this a few times to build layers of flavor. If you don't have time, that's ok.
Instructions: Lay your ribs out on a double wide piece of foil - you want enough to wrap them up tight Sprinkle the rub ingredients liberally all over - you don't really need to measure - just make sure things are covered. Then rub the spices around really well into all the nooks and crannies Wrap the ribs up tight in the foil heat your oven to 350 deg Cover a large cookie sheet with foil and place your wrapped up ribs on the cookie sheet. Put them in the oven, foil and all - for about an hour - you don't want them to burn, but you want them to cook through. When the ribs look cooked through (use your meat thermometer and cook them to 165 degrees) remove them from the foil and place them directly on the foil wrapped cookie sheet. Increase oven temp to 400 degrees and cook them for 10-15 minutes on each side. At the end of the last 10 minutes, use a brush or BBQ Mop to baste on your favorite BBQ Sauce. First baste the top and let cook, that side up for about 5 minutes, then flip and baste the next side and cook for 5 minutes - depending upon your time, you can do this a few times to build layers of flavor. If you don't have time, that's ok.
I went to a potluck last weekend. I brought Margaritas….someone else brought potato salad.
Well, that’s what they called it. It was mashed potato salad, with lots of vinegar…it was awful.
I’m from Minnesota – our potato salad is made with salad dressing (Miracle Whip) and mustard, it has celery and eggs and potatoes and onion. It is not warm (unless you’re German, I’m Norwegian – we don’t do that,) it isn’t made with mashed potatoes (shudder) and it’s on every church or community potluck table you will find across the state.
I realized that not many people grow up with potato salad in their summertime diet. I did. My mom makes wonderful potato salad, and I’m lucky enough to have learned from her. Hers tastes better, probably because she made it – doesn’t all food made by mom taste better?
I’m sharing my easy recipe here, this takes about 20 minutes max to put together, you should chill for a bit in the fridge if you can.