Roasted Squash

Boy have I enjoyed having all the fresh veggies from my Daddy’s garden. I’ve been trying to cook them a few new ways for us so we don’t get bored with them. But seriously, who can get bored of fresh deliciousness?? Squash is one of my favorite vegetables, I love it cooked anyway you can possibly think of. I’ve been roasting a lot of veggies lately, but haven’t ever tried it with squash. Well guess what.....it’s time to roast some squash. Tonight was my lucky night because I found a new favorite way to eat squash. I think roasting is my new favorite way to eat every veggie. I headed to Pinterest to find the perfect recipe. I ended on one of Martha Stewart’s recipes, appropriate right? Of course, I changed it up, but it was a nice start. Thanks Martha, but my version is just a touch better.  Ha! I’m sure she’s never heard that before. Don’t tell her I dissed her on my blog. Let me tell you the best way to eat squash....but first, take a moment to admire my Daddy's garden. A beautiful site!

Now that you've admired let’s get those ingredients together:

 

2 pounds squash – mix yellow with zucchini if you have it

1/4 cup plus 2 tablespoons olive oil

1 tablespoon sea salt

fresh ground pepper

1/2 cup parmesan cheese

crushed red pepper flakes, just a sprinkle

 

Directions:

 

Preheat oven to 425 degrees.  Slice squash, about an inch thick. Throw the squash in a large bowl. Add 1/4 cup olive oil, salt, pepper, toss to combine. Once thoroughly coated, add parmesan cheese and mix until evenly coated.

 

Spread squash evenly on baking sheet that has already been sprayed with non-stick cooking spray.

Place on middle rack in oven and roast until caramelized, about 12 minutes. Half way through, stir squash and rotate pan. Remove from oven and let cool slightly. Transfer squash to platter, drizzle with 2 T olive oil, season with sea salt and red pepper flakes. Serve immediately.

This was such a great way to prepare squash! I don’t know why I’ve never tried this before, but it certainly won’t be the last! Try it and let me know if you liked it. Enjoy!

Fried Okra

We went down to see my parents last week and everything in Daddy’s garden was in season! I was in hog heaven!  I love fresh vegetables. It’s very ironic because growing up I was a very picky eater…..allegedly.   Corn and tomatoes and squash…oh my! I love going down to their house in the country. So beautiful and peaceful there. Here’s just a little shot of the few things we brought home.

 

Look at all that goodness! Beautiful!

I have experimented with fried okra and fried green tomatoes with this batch of freshness and was very pleased with the outcome of each. I am most excited about the fried okra though. I always order fried okra if I’m at a restaurant that serves it,  but I’ve never made it at home. Well, I’ve bought it frozen, already battered and fried it, but never from fresh okra, picked from the garden the day before! That’s just crazy talk……well not anymore my friend! Also, when I order and it comes out sliced lengthwise, that’s just another special treat for me. So I had to cut my okra that way in my first attempt at frying okra. Let’s see how I made this picture of beauty come to be…..

 

Ingredients:

 

1 cup Buttermilk

Desired about of fresh okra, sliced

1 cup corn meal

2 tablespoons self-rising flour

Vegetable oil

 

Directions:

 

First of all wash and slice the okra and prepare it for frying. I get so excited by the concept of frying. I rarely fry foods, but I will make an exception any day for okra! I’m so excited! Doesn’t it look pretty sliced this way? Of course you can slice it in rings as well. My Daddy prefers it sliced in rings. You get a better batter to okra ratio that way. I'm not against that idea at all!

 

Turn on pan to medium high to heat oil. I used an iron skillet because they just make everything better. Pour about 1 inch of oil in the pan to make sure you have it deep enough to fry, but not too deep. Now, prepare two shallow bowls. One with the buttermilk and one with the corn meal mixed with the self-rising flour. Add a touch of salt and pepper as well.

 

Dredge the okra in the buttermilk, then coat in the corn meal mixture and place in the hot oil.

 

Let the okra brown on one side, then flip it and get the other side brown. It does not take long. Then  take  out and place on paper towels to soak up some of the excess oil. Keep on going until it is all fried up and looks good enough to eat. While you are busy cooking, be sure to keep an eye on your okra because some people (David) might sneak up and keep sampling.

 

Look at that bubbling pan of heaven!

I was very pleased with my first stab at fresh fried okra! It was delicious. Crispy and full of flavor. Be sure to give this method a try!

Next up......squash blossoms and fried green tomatoes! Stay tuned!

Oven Fried Parmesan Chicken

I know, I know, you don’t have to even say it! I’m the worst blogger ever!!! We’ve just been so busy. Does it help that I think about it all the time and really want to blog?? Well, I’m here now with a delicious recipe so maybe that will make everything better! Who doesn’t like fried chicken?? Everyone loves fried chicken, but we know it’s not the healthiest meal in the world so we don’t eat it all the time. How about some oven fried chicken though?? I’ve made oven fried chicken before, but this version is probably the best I’ve ever made. Wanna know how to make it?? I thought you did. Here’s what you need to get started.

Ingredients:

1 clove crushed garlic

1 stick butter or margarine, melted

1 cup dried bread crumbs (I used whole wheat....even healthier!)

1/3 cup grated parmesan cheese

2 Tablespoons chopped fresh parsley (or course you can used dried if you don’t have fresh)

1 teaspoon salt

1/8 teaspoon pepper

1 chicken, cut into pieces. Or really whatever parts you like. I used all legs this time.

Directions:

Preheat oven to 350 degrees F

In a shallow glass dish combine crushed garlic with the melted butter or margarine. In another shallow dish combine together the bread crumbs, cheese, parsley, salt and pepper.

Dip the chicken pieces into the garlic butter, then into the bread crumb mixture to coat.

It's like Where's Waldo....Where's the chicken??

Place coated chicken pieces on a greased baking sheet. Drizzle tops of chicken with any remaining butter mixture. You don’t want to waste that garlicky buttery goodness!

Bake for 1 – 1 1/4 hours or until chicken is cooked through and juices are clear. I turned mine over half way through cooking to make sure it got nice and crispy on both sides. Not sure if that’s necessary though. The skin was so yummy and crunchy. Don’t discard that yumminess because you are trying to be healthy and not each the skin. That’s just silly. Just pick another recipe....or save it for me! I hope you enjoy this one!

Key Lime Cake - Let's remember the good times.....

Okay, I know I know I have been the worst blogger you have ever followed lately! But as I continue to promise to get better (and I really mean it this time!), let's think back to the good times we had.....back when I was posting multiple recipes a week and they were so delicious. Can you remember back that far?

How about we take this moment to look back on the super yummy key lime cake I made last summer. How beautiful is that??!!

Come on, you have to give me props for this one! I don't usually venture far away from the chocolate cake, but this is one of the best cakes you will EVER taste! I promise. If you can still trust me, click on the link below to visit the original post and the recipe. I just might have to make this one this weekend!!

http://dawnsblogalicious.blogspot.com/2013/05/key-lime-cake.html

Again, I promise to be back to blogging soon. It's been a crazy busy year!!

Crumb Cake

I’m sorry I’ve been such a blogging slacker! I promised to get better and then I didn’t. Okay, I’m really going to try because I want you to keep coming back. I’m sure you miss me when I’m away, right? We had a busy weekend around here. My parents came up for a visit and spent the night. They were our first overnight guests. So exciting! I had to do something special so I decided to make this crumb cake that I made for my Christmas brunch a couple of years ago. This cake is so delicious! It is the best crumb cake you will ever taste, I promise. It’s probably one of the best things you will ever taste period! Yes, it is that good. If you are looking for a great brunch recipe, this is it. I think I’ll make this for my in-laws too. You can go wrong with this recipe. Just look at how delicious it looks in that photo. My stomach is growling and I’m drooling a little on the keyboard so let’s keep going. Here’s what you need to get started:

For the crumb topping:

• 1 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cinnamon
• 1 cup butter, melted and cooled slightly
• 2 1/2 cups flour

For the cake:

• 2 1/2 cups flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons butter (1 1/2 sticks), at room temperature
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 1/4 cups sour cream or Greek-style yogurt
• 1 teaspoon vanilla

Preparation:

Preheat oven to 350°F. Grease a 9-inch x 13-inch pan.
For the crumb topping: In a medium size bowl, stir both the sugars, salt and cinnamon. Add the melted butter and stir until well combined. Fold in the flour until absorbed and set aside. I wouldn’t recommend a whisk though, most of the crumb topping is all stuck in the middle. I had to work it all out with a knife. Next time I’ll use a spoon!

For the cake:  Whisk  (it's safe to use here) together the flour, baking powder, baking soda and salt in a medium size bowl. With an electric mixer, cream the butter until completely smooth. Add the sugar and beat until the mixture is fluffy. Add the eggs, one at a time, and beat until well incorporated. Scrape down the bowl and beat again for 30 seconds. Add the sour cream (or yogurt) and vanilla and mix until just incorporated. Add the dry ingredients in three parts, scraping down the bowl after each addition, beating until just incorporated. Look how beautiful the batter looks!

Pour the batter into the prepared pan. It’s going to be thick so you’ll need to spread it out.  Man, that looks so delicious!

For the topping, use your hand to grab handfuls of the topping and make a fist. Break off chunks and drop them over cake (you want big chunks, not crumbs). The topping layer will look just about as thick as the cake layer – that is correct and beautiful! The crumb topping is making me drool.

Bake the cake for 45-50 minutes, until a toothpick inserted in center comes out clean. Store tightly covered at room temperature, up to 3 days.....if it lasts that long!  Of course, you'll need to sample a piece right away like I did. Caution...you WILL burn the roof of your mouth if you are as impatient as I am! Enjoy!

Baked Parmesan Asparagus



This picture makes me crave steak, but the asparagus is pretty too!



I’ve noticed since the holidays that my blog lacks any nutritional value. It’s all about Nutella, cookies and cake. Not that there’s anything wrong with that! I could blog about and eat that ALL day. That actually might be my problem though. Hmmmmm.....wonder why I can’t lose weight??? Oh well, that’s a topic for another day. I doubt it’s my food choices, must be a slow metabolism. Today I am going to share an asparagus recipe! Yes, a vegetable. I know, I hope those following my blog for desserts won’t run screaming now. I need to keep mixing it up. Don’t worry, I made an awesome chocolate cake a few days ago that I’ll be blogging about soon. You will really like this method to cook asparagus. I usually steam asparagus, but this method is WAY better. It seems to make the asparagus taste like a totally different veggie than when I steam it, of course the parmesan cheese doesn’t hurt either. Okay, let’s get some nutrients in our body and start cooking:

Ingredients:

Bunch of asparagus

salt and pepper to taste

drizzle of olive oil

about 1 Tablespoon of grated parmesan cheese

Directions (this is super simple):

Preheat oven to 350 degrees. I lined my baking sheet with parchment paper the first time I made it, just in case things got messy, but you don’t have to. I’ve cook this since and didn’t like the pan and it was fine. The olive oil drizzle helps it not to stick to the pan. Arrange asparagus on cookie sheet, drizzle olive oil and toss to coat thoroughly. Sprinkle with salt, pepper and parmesan cheese and bake!

How easy is that? Cook about 10-15 minutes. If it’s the fatter asparagus you’ll need a few more minutes, but the skinny ones should be ready after 15 minutes. Ta-da! A delicious vegetable that is super simple to make and super delicious! This is the only way I cook asparagus now. I think once you try it, you'll feel the same way. Enjoy!

THE Nestle' Toll House Chocolate Chip Cookies

We moved to GA from VA and had hoped we would escape the snow and super cold winters. Well, that didn’t work out this year. They are using the word “catastrophic” to describe the snow and ice heading our way tonight. Well, I had to jump into action and do what I could to make sure we are ready. Run to the grocery store? No! Make sure we have enough water, milk and bread? No! Salt the driveway? No! I immediately started a pot of chicken and rice soup (recipe coming soon) and then realized we needed a dessert too. How else could we make it through the storm without snacks and desserts??  You won’t believe this, but I’ve never made Nestle Toll House Cookies! I know, I can’t believe it either. I’ve eaten plenty in my time though. We all know what I decided to make now, right? Yep, for the first time ever  I made Toll House cookies. We mostly wanted them for the cookie dough, but I did end up baking some of them. Man, that is the best cookie dough ever. They are so quick and easy too......and so delicious. I know you can find this recipe everywhere, but now you can find it on my blog too! Other sites won’t have my humorous commentary either! Let’s make some cookies:

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (optional – I didn’t add them this time)

Directions:

 

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts, if desired.

or you could just eat the dough like we did!

Drop by rounded tablespoon onto ungreased baking sheets. The dough is just so beautiful.....and quite tasty!

Drop a few on cookies sheets, and a few in your mouth.....just a suggestion!

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. That is, if you can wait 2 minutes after smelling fresh chocolate chip cookies baking......we couldn't hence the numbness in the roof of my mouth where the hot chocolate chips burned it. BTW, totally worth it!

Nestle offered this option on their website, I might try it next time. Little squares of goodness sound like something I’d like to try too.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Nutella Pochettes

Now that we are pretty much settled in our Georgia home, I’ve been trying some new recipes.....and Thank God I did! I mean, just WOW! These Nutella Pochettes are to die for! Don’t worry, I didn’t know what a pochette was either. It’s basically a turnover, but this is a Nutella filled turnover? What?? Yes, delicious dough filled with the chocolaty deliciousness of Nutella! Thank goodness I've had time to watch more Food Network and find this little treasure. Yes, I know I have a recent blog with Nutella, but who can have too much Nutella?? No one!

We had our own little Superbowl party and I made these for our dessert and let me tell you, these will make you want to slap somebody! Take a bite of them fresh out of the oven.....YUM! Well, honestly, I did burn my lip just a little when the chocolate oozed out so I think I’ll recommend waiting just a few minutes, if you can. They are just the perfect little treat AND I made homemade dough! I know, I can’t believe it either, but I did! It was super easy too. Just three ingredients and I had a flaky and delicious dough. Should I see how many times I can use the word “delicious” in this blog? Okay, I guess you got the message, these are really really really good! I’m happy to share my recipe with you. Here’s what you need to get started:

 
Ingredients:
 

• 1 cup (2 sticks) butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 cups all purpose flour
• about 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• Water, as needed
• 1/4 cup confectioners' sugar

 

Directions:

 
In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix!

Shape the dough into a ball and cover. That's my homemade dough ball. :-) Let the dough rest in the refrigerator for 30 minutes.

Look! I made dough!

Preheat the oven to 375 degrees F while we get started on assembly.

On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness.

Keep rolling until it's a little thinner

Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles. I didn't have a regular biscuit cutter, much less a fluted one, so I used a glass. Anything that is a circle will most likely work.

This made about 15 for me, but the recipe said it should make 32. Hmmmmm.....I think I’ll roll the dough a little thinner next time.


Fill each dough circle with a small spoonful of the chocolate-hazelnut spread.  Don't overfill or spread around. Trust me, a spoonful is plenty and it will fill out the pasty shell.

What a beautiful sight!

Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent.

Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve. Don’t sprinkle sugar on until cool, it will appear wet and gummy on top.

Don't those look pretty? Wait until you sprinkle with powdered sugar!

If you decide to share these, you will have some happy friends and family! Enjoy!

Pizza Dip

 

Hi everyone! I’m so sorry that I’ve been gone for so long! I have a good excuse though.....well, it’s all I have right now so let’s all pretend it’s a good enough reason to have neglected my blog for 2 months! I’m so sorry! I know you’ve been dying for my blogs, wondering what I've been cooking. Your life is nothing without me. Okay, maybe I went to far, but hopefully someone has missed my blogs. :-) We moved back home to Atlanta from Richmond, VA. In case any of you were wondering, packing and moving is no fun. Not even a little bit. But lets not focus on my move, let’s get back to my blog since I’ve neglected you for so long. I promise to never let this happen again. And for a special little treat, I’m going to give you a super simple recipe for one of the best dips you’ve ever tasted. This will be your go-to dip recipe from now on. Trust me. A neighbor of ours, Maria, brought this to a party and we devoured it! She was kind enough to share the recipe with me.....a few times because I kept losing it. Thanks Maria!

 This is a tasty pizza dip. It’s so easy and you can add ingredients to really kick it up a notch. Let’s start simple first, since that’s what I promised you. Here’s what you need to make a little bit of heaven:

 Ingredients:

8 oz. cream cheese, softened
1/2 cup of sour cream
1/8 tsp. red pepper flakes
1/2 tsp. garlic powder

1/2 cup pizza sauce

1/2 cup mozzarella cheese

Instructions:

 
Mix cream cheese, sour cream, pepper flakes and garlic powder together and spread on pie plate forming a bottom layer.

Top with 1/2 cup pizza sauce

And 1/2 cup of mozzarella shredded cheese to top, make sure top is covered with the cheese.

Bake at 350 for about 10 minutes.  Serve with bagel chips, triscuits or pita chips. Delish!


Could it get any easier than that?? You could also add pepperoni to a layer or add feta to the topping for more flavor. Either way you make it, you and your guests will love it! Enjoy!

Nutella Brownies - To Die For!

O-M-G! These are the best brownies I’ve ever put in my mouth! How can you go wrong with a whole jar of Nutella, right? They are super moist and delicious! Just look at that picture....you can practically smell them and taste the moistness. Throw away every brownie recipe you have and only make this one from now on. I’m serious, they are THAT delicious! I made them for my first Stella & Dot party and made them again the next day for another party. I wanted to make sure all of my friends got a taste.....and maybe I needed another one for myself. Oh, did I tell you that I’m a Stella & Dot Stylist now?? Well I am and I’ve very excited about it. This is where I should plug my personal website www.stelladot.com/dawnstewart

 Now back to the brownies.....They are so easy to make too. I love a quick and easy, but still homemade recipe. Here’s what you need....first important ingredient:

Nutella isn't paying me, I just happen to think this is the best ingredient EVER!

 

 

Ingredients:

 

• 1/2 Cup All-purpose flour
• 1/4 Teaspoon salt
• 2 eggs
• 1 Cup Nutella (one small jar is perfect)
• 1/2 Cup brown sugar
• 1 Teaspoon vanilla extract
• 1/2 Cup melted unsalted butter

 Directions:

 

• Preheat the oven to 325°F and make sure the rack is in the middle of the oven.
• Butter all sides of the pan thoroughly.
• Combine the flour and salt in a medium bowl and set aside.
• In another bowl, beat the eggs, hazelnut spread, brown sugar and vanilla extract with an electric mixer until smooth, about 2 minutes.
• With the mixer on low speed, add the flour mixture, alternating with the melted butter.

This could be a good point to taste it and make sure everything tastes okay.....just a little quality control for my peeps.

 

• Scrape the batter into the cake pan. Bake until a toothpick inserted in the center comes out with a few crumbs attached (not completely clean), 35 to 40 minutes.
• Cool in the pan for about 2 hours. Remove and cut into squares. Or if you’re like me, wait about 5 minutes, cut out a little piece and enjoy while it’s really warm! Look at that picture, how could you resist??