Saturday, April 30, 2011

Philly Cheese Steak


INGREDIENTS

  • 2 to 2 1/2 pound strip loin, trimmed
  • Olive oil
  • Salt and freshly ground black pepper
  • Soft hoagie rolls
  • Provolone Cheese
  • Sauteed Mushrooms, recipe follows
  • Caramelized Onions, recipe follows
  • Sauteed Peppers, recipe follows

DIRECTIONS


Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
Cut your hoagie roll in half.  Cover with a light layer of butter on one side and provolone cheese on the other.  Put under your broiler until the cheese is melted and the bread is golden brown.  Set aside.
Place several slices of the meat on the bottom half of the roll, and top with the mushrooms, onions, and peppers.

Sauteed Mushrooms:
2 tablespoons olive oil
1 tablespoon butter
1 1/2 pounds mushrooms, coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
Caramelized Onions:
2 tablespoons butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
Sauteed Peppers:
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper
Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Friday, April 29, 2011

CLOSED!!!!


Sugar and Snails Shop

A little bit about me:

I am a busy mom to four little rascals.  My primary business is Teton Cocoa but during the "slow" season I love to create fun things for my kids.  I opened this shop hoping to share my creations with others.  I have some inventory of things that I am trying to get sold, so I thought that I would do a giveaway.  These are super cute pacifier clips.   My friend and I spent many hours perfecting these.  Below is the picture of the pacifier clip that I am giving away!


This pacifier clip is handmade and one of a kind. It is perfect for the trendy baby. Jazz up any outfit with some bling. Now you can keep the pacifier close at hand with no more binkies falling on the floor. 

They measure approximately 9-11 inches long and are compatible with all types of pacifiers. You can attach the clip to your baby's clothing, blankets, stroller or car seat.

WARNING: Item should ONLY be used with adult supervision. Small parts may pose a choking hazard. Clip should never be used when baby is unattended or sleeping. Buyer assumes all responsibility
.

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Pictured below are some more fun things that sugar and snails has to offer


  

New items are added daily!

GIVEAWAY:
SUGAR AND SNAILS is giving one lucky winner a beaded pacifier clip.

**ENDS May 13th @ midnight** 

HOW TO ENTER: 
(leave separate comment for each entry)

Become a follower of my blog (mandatory)


Go to Sugar and snails Shop and tell us what your favorite item is.

EXTRA ENTRIES:
(leave separate comment for each entry)

1 entry- heart sugar and snails shop

1 entry- (each) Sign up to follow Sugar and Snails e-mail list.

1 entry- (each) Post about this giveaway on Facebook or Twitter.
(leave link -  enter daily)

2 entries- BLOG about this giveaway
(leave link)

5 entries- Purchase something from SUGAR AND SNAILS
(let us know what you bought!)

White Chocolate Brownie Cups


If you are really looking to impress your guests, these will be sure to do the trick. There is something about being able to eat dessert with your hand that is always appealing.  There are some great shortcuts in this recipe and these are great for when you are entertaining.  I hope you enjoy them as much as I do.  If you can't already tell, I have a huge sweet tooth.

1 package fudge brownie mix (plus the ingredients to make the "cake-like" brownies)
2 squares of white baking chocolate
2 TBS whole milk
1 package of softened cream cheese
1/4 cup powdered sugar
1 cup of whip cream
 (you can substitute frozen whipped topping but I prefer the real stuff)
1 pint of berries 
(In the picture I have blackberries but I have used raspberries and strawberries)

Preheat your oven to 325 degrees. Spray your mini muffin tin with a nonstick cooking spray.  Prepare your brownies according to the package for cake-like brownies.  Using a small cookie scoop, place equal amounts of batter into each cup, about 2/3 full.  Bake 14 minutes or until edges start to set.  Do not over bake!

Remove your pan to a cooling rack and immediately press the tops of your brownies with a tart press.  Let them cool in pan for 15 minutes.  Loosen the edges and gently remove from the pan.  Let them cool completely.

In a microwaveable safe bowl place your chocolate and milk.  Microwave in 30 second intervals; stirring completely between each time.  Do this until the chocolate is completely melted.  In a separate bowl combine cream cheese and powdered sugar.  Mix well.  Gradually stir in the white chocolate mixture until smooth.  Then fold in your whipped cream.

Fill a piping bag with your white chocolate mixture.  Pipe your mixture into the cooled brownie cups.  Place your berries on top and serve.

***Your brownies can be made a day in advanced and stored in a airtight container*** 

Peanut Blossom Cookies


This recipe comes from the kitchen of my mother.  These were and always has been a favorite around our house. My mom is the one that taught me most everything I know when it comes to cooking.  She is a wonderful woman and inspiration to me.  Thanks mom for all of your hard work over the years.  I love you!

Cream Well Together:
1 cup all vegetable shortening
1 cup peanut butter
1 cup brown sugar
1/2 cup granulated sugar

Then Add:
2 eggs
4 TBS milk
2 tsp. vanilla

Then Blend In:
3 1/2 cups shifted flour
2 tsp soda
1 tsp salt

Make into golf ball size balls and roll in granulated sugar.  Place on ungreased cookie sheet 2 inches apart.  Bake at 375 degrees for 8 minutes.  Remove from oven and place a Hershey kiss in the center.  Bake 2 more minutes.   Remove from oven and cool on a cooling rack.

Wednesday, April 27, 2011

Chinese Low Mein


One very strong memory that I have of growing up is eating at Chinese restaurants.  If my mom and I were ever on a mommy-daughter date, this is were we would always end up.  So, any time I make this recipe it takes me right back to my childhood.  This lo mein recipe is the closest thing I have found to what I was use to eating as a youngster.  
Do not let it intimidate you.  It is actually really easy and does not take much time.  When I first started doing this I would always plan for too much time and we would end up eating dinner a little too early.  I hope you enjoy it as much as my family has.


Ingredients
2 packages of soft Chinese noodles 
1 large onion, chopped coarsely
1 pound of meat, cubed
2/3 cup carrots, shredded
3 celery sticks, cut diagonally
1 cup snow pea pods
1/3 cup peas
1/2 cup chicken broth
1 head of cabbage, shredded
1 bottle of stir fry sauce
vegetable oil


Step 1
In a 3 quart pot, bring water and 1 TBS bouillon to a boil.  Put in the noodles and boil for four minutes.  Then drain.


Step 2
In a stir fry pan heat 1 TBS of oil.  When the oil is hot, stir fry the noodles for a couple of minutes and then add 2 TBS of stir fry sauce.  Fry for another minute.  In a large bowl empty your noodles. (It will need to be big enough to fit all of the food.  I cover my bowl with a towel to keep heat in while I am cooking the rest of the vegetables and meat).


Step 3
Add another TBS of oil to your wok.  When the oil is hot, stir fry the chicken until it is almost all white.  Then add your onion, carrots, snow pea pods and celery.  Cook until meat is done.  Then add 1/4 cup of broth and 3 TBS of stir fry sauce.  Empty your meat and vegetables into the noodles and stir.


Step 4
Stir fry cabbage in another 1 TBS of oil until cabbage has wilted, about 4 minutes.  Then add the peas, 1/4 cup of broth and 3 TBS of stir fry sauce.  Stir fry for another minute.  Add to noodle mixture.


Add the rest of the stir fry sauce and stir well. 

Horseradish Crusted Halibut with Wild Rice

I have a brother that takes his boys on an Alaskan fishing trip when they turn 16.  The Grandpa's are always invited to go and my dad has gone twice.  My dad came home with beautiful Salmon and Halibut.  It was sitting in his freezer and when I asked him about it he said he did not even like the fish.  My jaw about hit the floor.  I convinced him to give a large quantity of the fish to me.  I got the perk of fresh Alaskan fish without seeing my pocket book get smaller!  Thanks Dad!

This recipe is one of my favorite Halibut recipes.  I love food with a nice kick.  If you do not like horseradish then this is not for you, but if you do you will really enjoy this combination.  The bread crumb topping adds a little crunch for texture.  So, happy cooking!! 



If you like horseradish you will love this dish.  The horseradish topping keeps the fish moist and adds some great flavor.  You could also do this with cod or tilapia.

1/4 C Mayonnaise
1 TBS prepared horseradish
1/2 cup fresh bread crumbs
1 tsp freshly snipped flat leaf parsley
1/4 cup freshly grated Parmesan cheese
2 boneless, skinless (4-6 ounce) fish fillets
salt and pepper to taste
1 TBS butter

Preheat your oven to 450 degrees. In a bowl combine your mayonnaise, horseradish, parsley and 2 TBS of bread crumbs.  Season your fish with salt and pepper.  Place your fish on a small cookie sheet; top evenly with horseradish mixture.

In a small saute pan melt butter and add remaining bread crumbs.  Cook over medium heat until golden brown and crisp.  Sprinkle bread crumbs over the horseradish mixture.  Bake for 10-12 minutes until the fish flakes easily with a fork.  Remove from the oven and serve immediately.

For a good side dish idea this recipe goes well with wild rice.  The following is a good recipe.


Wild Rice Recipe:

  • 2 cups cooked wild rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon small diced celery
  • 1 tablespoon small diced onion
  • 1 tablespoon small diced red bell pepper
  • 2 tablespoons small diced crimini mushrooms
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped Italian parsley leaves

DIRECTIONS

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

Snickerdoodle



These are the greatest Snickerdoodles. They are moist and super soft!!! These are cookies that are great when baking with little hands around. Have your little ones wash their hands and have them roll the balls of dough in the cinnamon sugar coating! I hope you enjoy them as much as my family does!


Cookies:
1 Cup Butter
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cup Flour
1 tsp Baking Soda
1/4 tsp Salt

Topping:
3 TBS Sugar
3 tsp Cinnamon

Preheat oven to 350 degrees. For cookie dough mix the sugar and butter until nice and fluffy. Add eggs one at a time and mix well. Combine flour, soda and salt in a separate bowl and slowly add to butter mixture. Chill dough for at least 30 minutes in refrigerator. In a separate bowl combine the topping ingredients. Once dough is chilled roll 1 inch balls in the cinnamon and sugar mixture and place on an ungreased cookie sheet. Cook 8-10 minutes making sure they do not over cook. Remove from pan and cool on a cooling rack.

Monday, April 25, 2011

Coconut Dreams


If you know a lot about me it won't be a surprise that I have a huge sweet tooth. I have chocolate every day!! I am not ashamed, chocolate is a girls best friend. If you have never made these then now is the time!! My Coconut Dreams are absolutely heavenly and I am sharing my recipe with you. I hope you enjoy!

1/2 cup chopped pecans or walnut
1 cup peanut butter morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk

First combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

No Bake Cookies


This is the best no bake cookie recipe I have found.  I always go to these when I need something in a hurry!

1 cube butter
2 cups sugar
1/2 cup canned milk
1/3 cup cocoa
1 tsp. vanilla
3/4 cup peanut butter
3 cups quick oats

In a sauce pan melt the butter.  Then add the sugar, milk and cocoa.  Let it come to a soft boil.  Boil for one minute.  Remove from heat and add the vanilla and peanut butter.  Stir until the peanut butter is melted and then add your quick oats.  Drop onto wax paper and cool.  

These go great with a big glass of milk!!!

Saturday, April 23, 2011

Chicken and Portobello Panini

Chicken and Portobello Panini


2 plum tomatoes sliced
1 TBS olive oil
1 TBS red wine vinegar
1/2 tsp Italian seasoning mix
1/2 tsp salt
1/4 tsp pepper
1 garlic clove minced
2 large portobello mushrooms
1 large white onion sliced 1/2 inch thick
1 cup grated provolone cheese
8 slices Italian Bread
1 cup shredded roasted chicken

Slice tomatoes and set aside.  In a small bowl combine the oil, vinegar, the Italian seasoning mix, salt, pepper, and garlic.  Whisk well.  Brush both sides of the mushrooms and onions.  

Heat grill pan over medium-high heat.  Place mushrooms and onions onto grill pan and place panini press on top of them.  Grill 4-6 minutes, turning once.  Remove to a cutting board and slice mushrooms and onions.  Set aside.

Grate cheese.  To assemble the sandwich, brush one side of each bread slice with olive oil.  Arrange four slices oil side down on cutting board.  Top half of the cheese.  The arrange with chicken, mushrooms, onion and tomatoes over cheese.  Top with remaining cheese and then put the other slices of bread, oil side up.  Heat panini pan Place sandwich on pan and press with panini press.  Grill 4-6 minutes turning once.  

Sinfully Delicious Chocolate Brownies


These brownies are super sweet.  I love them!  They are my new favorite brownie recipe.  My husband says they are the best he has ever had!  This recipe makes a large amount and is perfect for a large get together!

INGREDIENTS

  • 1 pound butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 3 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt  

DIRECTIONS

Preheat the oven to 350 degrees F. Butter and flour a sheet pan plus a 9x13 inch pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. This will prevent the chocolate chips from sinking to the bottom of the brownie.  Pour into the prepared pans. 
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 10 to 15 minutes more or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.