pot pie

Jan 22, 2012 by

we have finally found our favorite b’ham restaurant.  it sure did take a while.  the archer ale house is an english style pub house, in the basement of an old fairhaven building.  the food reminds us of one of our nashville favorites: the flying saucer.  tom loves their pizza, i’m a huge fan of their pot pie.  it is very spicy and just warms you all of the way through!  they make it to order and it is well worth the wait. but pot pie shouldn’t just be saved for when you go out.  it is easy to throw together and even anti-pot-pie tom loves it.  i used frozen thanksgiving turkey leftovers, but feel free to use any chicken or turkey that you may have on hand.  chunked, shredded, whatever you prefer.  just try...

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salted caramel sauce

Jan 18, 2012 by

we’re snowed in.  and i LOVE every second of it.  we’ve both been working from home, which is awesome.  not any different for me, but it is very nice to have tom around!  we’ve also been loving on our new puppy, lucy… and so now i must do the obligatory new dog bragging:  isn’t she just adorable? ok, so back to the recipe.  i did run out of caramel sauce for my coffee.  i’m one of those people that fills my coffee with a bunch of sweet and creamy stuff, to ensure that it doesn’t taste much like coffee at all.  no amount of snow is going to keep me from a proper caffeine fix sugar buzz. source: bakingdom *please note, we are not the kind of people that keep our christmas tree up year round…...

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pizza rolls

Jan 15, 2012 by

the super bowl is just around the corner, and these definitely need to find a spot on your spread.  they’re basically a dinner roll, made with pizza dough and filled with cheese and pepperoni.  i tried a new pizza dough recipe for this, and the key ingredient is honey.  it’s a different dough than my chicago style dough, but it is perfect for rolls.  next time i want to add a bit of rosemary to change things up. slightly adapted from: the doctor’s kitchen 1 c warm water 1 tbsp honey 1 packet yeast 2 1/2 c all-purpose flour 1/4 tsp salt 1 tbsp olive oil mozzarella cheese, cubed pepperoni slices evoo, to top rolls italian seasoning, to top rolls parmesan cheese, to top rolls combine honey and warm water in a bowl.  sprinkle...

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recent failures

Jan 5, 2012 by

there are a lot of things from my kitchen that are never shown on this blog.  some nights, we have digorno pizza.  or freezer chimichangas… pronounced chim-ee-chang-guhs, cause the freezer section makes me feel classy like that.  or hot dogs and kraft macaroni and cheese.  or leftovers.  or tom picks up something on the way home.  i truly do enjoy cooking, but sometimes it is nice to just have a break. other times, things just don’t work out as they are pictured on the interwebs.  they don’t taste right or look right. sometimes we eat it, sometimes we make a run for the border.  here’s a few of my recent kitchen blunders: blunder 1: cake batter rice krispie treats i first found this recipe on pinterest and got really excited about the idea of cake...

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peach whiskey bbq chicken

Jan 5, 2012 by

this dish is very simple to throw together, but tastes like it took all day.  it is another dish that i have made a few times before blogging about it.  the most recent time, i used my new favorite kitchen “thing”… my dutch oven. swoon! i was always anti dutch oven.  oh, they’re so expensive… oh, i can do the same thing in a crock pot… oh, i can do the same thing in a pyrex dish with foil over the top.  i’m here to say that i’m a believer in the dutch oven now and am trying to find as many dishes to make in it as possible.  thanks, hubby for the awesome christmas gift! this dish is best served up with some garlic smashed potatoes.  the sauce can be poured over the...

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chex mix

Jan 1, 2012 by

christmas time is definitely a time of year for an excessive amount of sweets.  if you’re like me, you usually need a salty snack to immediately counteract a sweet snack, or vice versa.   chex mix does the trick, every time.  make a large batch and package it up to share with family and friends! this is my mom’s recipe, which was handed down for a few generations.  according to my mom, this recipe comes from the days before store-bought chex mix.  it is much better than the store bought stuff, as most every kind of homemade chex mix is.  it does call for an ingredient called accent… which is pure msg.  i couldn’t not find it in the store (i can’t imagine why! ;))  i did notice a difference in taste w/out the...

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italian chicken soup

Dec 26, 2011 by

after stumbling upon this soup, i have made it THREE different times.  THREE.  that is a lot of times for me to make something in a few months time.  just sayin’.  i have modified the original recipe to make it a bit easier to throw together.  the amts below will work for about 4 people.  double, quadruple, as needed. i have also made a few modifications to the original, mainly with the sauteing oregano in evoo.  for the first time, i didn’t have fresh oregano on hand and used the dried stuff, as a substitution.  it burned and did not turn out all that well.  i never really tried it again and can’t taste that the soup is missing anything.  also, the jalapeño does not add much heat, so don’t be intimidated.  on to...

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egg nog waffles

Dec 24, 2011 by

it’s the time of year for… egg nog, among other things.  i wanted to find a way to incorporate egg nog into our breakfast.  i first tried egg nog french toast, which was a massive fail.  they were very blah.  we went to ihop and devoured egg nog pancakes, which were AWESOME.  so i decided to try egg nog in another one of our favorite breakfast dishes: waffles.  these are a bit cakey, but most definitely egg-noggy and wonderful.  the recipe yields two average sized waffles; double and quadruple, as needed. source: cake and allie 3/4 c flour 1/4 c cornstarch 1/2 tsp baking powder 1/2 tsp salt 2 tsp sugar 1/2 tsp nutmeg 1/2 tsp cinnamon 1 c egg nog 1/3 c vegetable oil 1 egg in a large bowl, whisk together the...

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cheese sauce

Dec 14, 2011 by

this cheese sauce is great.  it is great with chili cheese fries, can be used for dunking pretzel bites, smothered on top of nachos… i’ll bet that it would be great mixed up with some pasta.   the evaporated milk gives it a very smooth texture and the cheese can easily be changed, based on what you’re serving.  try pepper jack with your pretzel bites or nachos.  white cheddar for pasta.  the possibilities are endless! source: seriouseats 8 oz. cheese, grated 1 tbsp cornstarch 1 12 oz. can evaporated milk 2 tsp (or more) frank’s red hot sauce cayenne pepper, to taste in a small bowl, toss cheese and cornstarch, until the cheese is evenly coated.  put in a medium sauce pan. add 2/3 of the can of milk and hot sauce.  add the...

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