Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Sunday, December 28, 2008

Presto Pasta Night and BBQ Spaghetti

Presto Pasta is a fun blogging event that I just love – maybe because I love pasta, who knows? Anyway, for this week, I chose to try BBQ Spaghetti. It is something I tried at Marlowe’s in Memphis, TN this past summer. Yummy, Yummy. I blogged about Marlowe's this past summer. Before we went to Memphis, I scoured the restaurant scene, looking for really interesting places to eat. Marlowe’s is close to Elvis’ house, complete with a pink limo in the front, and a piggy vehicle. Fried pickles were also on the menu, and I tried those as well. I am now a fried pickle person. Too bad they are fattening, I would eat them every day.

I bought a pork butt, put some Memphis rub on it and slow roasted it for several hours in my mini electric roaster. After I let the meat cool a little while, I separated it with a fork and added it to readymade barbeque sauce.

Barbeque Spaghetti

One pork butt – 4-5 lbs
Memphis Rub - I made a double batch.
Barbeque Sauce
½ to 1 cup Beef stock
1 scoop pasta water
½ to 1 cup Juice from pork butt
1 lb spaghetti cooked per package directions
Salt and pepper to taste
Cheddar and Monterey

Slow cook pork butt at 275 degrees with Memphis rub liberally rubbed on butt. When meat is falling apart, pork is done. Remove from roaster and let cool. Tear meat apart with fork and place in stock pot with barbeque sauce of choice – I used KC Masterpiece original. Bring mixture to a near boil and let simmer for 45 minutes to an hour. Cook pasta.

To mixture, add 1 scoop of pasta water, beef stock, and juices from pork – adjust liquids to desired consistency. Stir and heat through. Add pasta to sauce mixture and combine. Top with cheddar and jack cheese and serve.

I know I used linguini; that was all I hadI set some of the pork and bbq sauce aside so that Hubby could have some bbq sandwiches, which he loves.

This week’s – the first of 2009 - Presto Pasta Night is being hosted by Ruth at Once Upon a Feast. She always does a fabulous job. Stop by and take a look at all the terrific creations!

Saturday, December 27, 2008

Holidays and Cookies

With the holidays, it has been extremely hectic. Not only was I not done with my Christmas shopping until Christmas Eve, but I had to get all my grades in before I left school on December 19. This time of year is always very, very busy. I love Christmas though, and have had a blast watching my kids thoroughly enjoy the holiday.

I took a picture of the boys with their Lincoln logs set after they built it for the first time. They love to put things together like Legos and Lincoln logs. Now, they want to build an entire Lego village. I have no idea where we would put that.

I didn’t get much of a chance to bake cookies this year, but I did make some pumpkin muffins and chocolate cookies with the boys one day. The boys and I are making some sugar cookies next week. One of my Christmas presents from my secret Santa, who also happens to be a good friend of mine, gave me The Cookie and Biscuit Bible. I have several recipes tagged that I will be hopefully be making soon.

Our Christmas was filled with laughter and thankfulness. Laughter because watching the kids is always a joy. Thankfulness because we are so blessed. I hope you all had as great a holiday as me and my family did.

Chocolate Crackle Tops

7 oz. semisweet chocolate chopped
½ cup unsalted butter
½ cup sugar
3 eggs
1 tsp vanilla
2 cups flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
Pinch salt
1 ½ cup confectioner’s sugar for coating

In a pan set over low heat, melt the chocolate and butter together until smooth, stirring frequently. Remove from heat. Stir in the sugar and continue stirring for 2-3 minutes until the sugar dissolves. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Sift the flour, cocoa powder, baking powder and salt into a bowl. Gradually stir into the chocolate mixture in batches, until blended.

Cover the dough, chill for at least an hour until the dough is cold and able to hold its shape.

Preheat the oven to 350. Grease two or more baking sheets.

Place the confectioner’s sugar in a deep bowl. Using a small ice-cream scoop or teaspoon, scoop out the cold dough and between the palms of your hands, roll into ½ inch balls.

Drop each ball into the icing sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the prepared baking sheets about 1 ½ inch apart.

Bake for 8-10 minutes, until the tops feel slightly firm when touched. Remove the baking sheet to a wire rack for 2-3 minutes, then with a metal spatula place the cookies on the wire rack to cool completely.
These were the cookies that were served to Santa - there were none left in the morning.

Tuesday, December 23, 2008

Taste and Create - Super Bowl Buffalo Chicken Panini

I know it has been a while since I posted; life just gets so hectic. With the holidays coming up and final exams that nearly drove me crazy, I have just been so busy. Working, taking care of kids, not doing laundry, and just trying to keep up is a job. I never know whether I am coming or going. In fact, tomorrow, I have to complete my Christmas shopping – yes, on Christmas Eve, I will be hitting the mall. Can’t wait.

For this month’s Taste and Create, I was paired with HoneyB of The Life and Loves of Grumpy’s Honeybunch. Her blog is a treasure trove of baked goods – for my next baking foray, that is where I am going to search for recipes. She has a wonderful blog, full of stories and wonderful dishes, many of which I wanted to try. After looking thoroughly through her blog, I found a Panini recipe, which was really cool, as I recently purchased a Panini pan.

I happened to find the Super Bowl Buffalo Chicken Panini. As Hubby loves buffalo chicken, it was a slam dunk for me. The only change I really made was to add fresh spinach to the sandwich, because I really like some kind of lettuce on my sandwich. I also used onion rolls for my bread choice. Next time I make them, I will have to add some heat for Hubby. He really likes spice. I liked the flavor – I don’t feel the need to burn my mouth and clean my sinuses.

Taste and create is a great event that gives food bloggers the opportunity to cook other bloggers’ recipes and blog about them. Nicole from For the Love of Food hosts the event at her Taste and Create site. Come check it out sometime!!!

Super Bowl Buffalo Chicken Panini

1-1/2 lbs. boneless, skinless chicken thighs, sliced into 1/2″ strips
12-oz. bottle of Buffalo wing sauce (i.e., Frank’s Red Hot Buffalo Wing Sauce)
1 large red onion, sliced into thin rings
2 tablespoons butter plus one tablespoon butter
2 teaspoons granulated sugar – I didn’t use this. I added salt
4-6″ pita breads – I used Onion rolls
1/2 cup blue cheese, crumbled
1 cup of Mozzarella cheese, shredded

Add chicken and Buffalo wing sauce and 1 tablespoon butter to a large saucepan over medium-high heat. Bring to a boil, then lower heat, cover and simmer for 15 minutes or until chicken is cooked through well.

While the chicken is simmering, heat 2 tablespoons butter in a large sauté pan over medium heat. Sauté onions for 13 minutes or until soft. Stir in sugar and sauté for another 10 minutes or until onions are caramelized. Set aside.

Preheat the Panini griddle.

Put olive oil in bottom of grill, make sandwiches and place on hot grill. Drizzle oil on top bun and place heated top of Panini grill over sandwich. Sandwiches were layerd as follows: Bottom bun, spinach, bleu cheese crumbles, chicken, onions, mozzarella cheese, and top bun.

Tuesday, December 2, 2008

Thanksgiving and Thanksgiving Leftovers

Oooh, I love Thanksgiving. Foodwise, it has to be one of my favorite holidays of all times – my thanks to the pilgrims who started this fabulous tradition. Anyway, dinner was at our house this year, and I got to do a lot of the cooking. We had the usual fare; turkey, dressing, mashed potatoes, salad, pumpkin pie, asparagus, cranberry sauce, and homemade bread.

I did a lot of research for this meal – I know, I am a bit of a food nerd. Finding the perfect recipe was a bit difficult – there were so many out there. I settled on Martha Stewart’s turkey. For a moister turkey, she puts cheesecloth on the breast and marinates with butter and wine. I guess you could say we had a drunken turkey. The stuffing recipe used ingredients that I remembered my mom using when she cooked thanksgiving dinner. Tyler Florence said that if we made his Grainy Mustard Mashed Potatoes, people would say they were the best potatoes ever – he was right. The bread w as your basic white bread recipe and the asparagus was roasted with prosciutto and topped with hollandaise sauce. My sister-in-law made the pumpkin pie; my son loved it, my brother-in-law’s girlfriend made banana pudding – a family tradition in her home, and my mother-in-law made oyster stuffing. I tried to make jellied cranberry sauce for my brother-in-law's girlfriend; two times. It didn't work either time, and I totally blame the reicpe. I found it on the net. When it didn't work the first time, I thought it was because I used the wrong type of jello - it wasn't. I think it just wasn't enough jello for the amount of cranberries the reicpe called for. I am going to stay on the lookout for a good recipe and try again. My kids were excited to try it, and they want me to make it again and actually have it work. Thank goodness I bought a can of sauce as a backup.

Since I made a 20 pound turkey, I did have some leftovers. Because I had family over, I didn’t take any pictures of my meal but I do have pictures of some of my leftovers. I took the carcass and made turkey stock – I was able to freeze some. With the rest, I made turkey and noodles. That was a fabulous dish!!! I love thanksgiving and the feelings I get. I remember my family – those who are far away, and those who aren’t here anymore. I felt my mom and my grandma as I cooked dinner. I know my mom was trying to tell me to put more eggs in the dressing, and my grandma thought I used too much butter with the turkey. I hope they are proud of me and my family.

Turkey Stock

Turkey carcass
Fresh garlic

Put all ingredients in large stock pot and cover with water. Bring to a boil, return to simmer and simmer for 2-3 hours. Remove bones and meat, let cool. Separate meat from bone and set aside. Strain liquid, discard everything else. Let stock cool; use or store in containers and freeze.

Turkey and Noodles

1 lb. noodles
4 cups turkey stock
Leftover turkey – cut into bite size pieces
Parsley chopped
Sage chopped
Rosemary chopped
Poultry seasoning
Panko bread crumbs
Kosher salt
Freshly ground pepper
Flour for slurry
Romano cheese – grated

Cook noodles per package directions. Add to heated stock with turkey and herbs except parsley. Combine and put in casserole dish. Top with bread crumbs, cheese, and parsley. Bake in 375 degree oven until cheese melts and starts to brown. Remove from oven, let cool for 5-10 minutes and serve.