How to Roast a Head of Garlic

Roasted garlic. Milder and sweeter than raw garlic. Good to eat plain. Also delicious in recipes such as dips, spreads, and sauces. I thought I already had a post about roasting garlic, but when I went to look for it to make some for my white bean hummus, it didn't exist. So I wrote one up.

Ingredients:
Head of garlic
olive oil

Directions:
Preheat oven to 400 degrees.

Peel away the outer layers of the garlic head skin, however, don't peel the skins of the individual cloves. With a knife, cut off the top of the cloves--about 1/4 to a 1/2 inch of the top--so you can see the inside of the individual cloves.

Drizzle the top with olive oil then wrap the garlic head in tin foil. On a cookie sheet, bake for 30 to 40 minutes or until the cloves feel soft.

Allow the garlic to cool. Separate the individual cloves from the head then pinch the end of the cloves so the garlic inside shoots out.

Enjoy!

~Krissy

More How-to's:
How to Dye Easter Eggs with Kool Aid
How to Make Boxed Mac and Cheese Taste Homemade
How to Make Buttermilk Substitute 
How to Make Potato Chips in the Microwave
How to Roast Red Peppers
How to Toast Sesame Seeds 

Homemade Flour Tortillas

It seems like every time I go to the grocery store, they are sold out of the tortillas that I want. Either the brand I'm looking for or the size. So I finally decided to just make my own. I should have started a long time ago because these things are sooo easy.

Recipe from here.

Ingredients:
2 cups flours
3/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons shortening
3/4 cup water

Directions:
In a medium bowl, whisk together flour, salt, and baking powder. Add shortening. Using two butter knives, cut the shortening into the flour until the mixture resembles coarse crumbs. Create a well in the center of the mixture and pour in the water. Slowly combine the dry and wet ingredients until a dough forms.

Place the dough on a floured work surface and knead until the dough is smooth--about 7 or 8 minutes. Roll the dough into a ball. Place the dough back in the bowl and cover. Let rest for 30 minutes.

Separate dough into 12 equal portions. Roll each section into a ball then with a rolling pin roll out the ball into a round with a 6-inch diameter.

Lightly grease a skillet with cooking spray then over medium-high heat, cook the tortillas until they puff up and are slightly browned--about 2 minutes on each side.

Serve warm or store in a airtight container in the fridge.

Mama's litte helper or should say crumb catcher

Enjoy!

~Krissy

For Recipes for Tortillas:
Chicken Enchiladas with Fire-Roasted Tomatoes
Chile and Tomato Shredded Chicken with Cheese Sauce
Pesto Tuna Wrap 
Homemade Tortilla Chips

Bacon Barbecue Green Bean Casserole

I was actually a little nervous about this recipe. Green beans and barbecue sauce? Even Eric looked at me a little side ways when I told him what I was planning. But the dish kind of wowed me. And it must have wowed the husband a bit too because he didn't even complain about the onions. He actually piled the casserole on top of his chicken breast and ate it that way which makes me wonder if I could throw some shredded chicken into the casserole and take it from a side dish to a main dish. Just might have to try it next time.

Recipe adapted from here.

Ingredients:
6 strips of bacon
1/2 cup yellow onion, chopped
3/4 cup barbecue sauce (I used Sweet Baby Ray)
2 14.5 ounce cans of French cut green beans, drained and rinsed

Directions:
Preheat oven to 350 degrees.

Cook bacon in a large skillet. Remove from pan and crumble. Set aside. Reserve 1 tablespoon of dripping and discard the rest. Saute the onions in remaining bacon grease until tender. Stir in barbecue sauce, bring to a boil, and remove from heat.

Place green beans into 1.5 quart baking dish (I divide the beans among 6 small ramkins). Pour the barbecue mixture on top. Cover and bake for approximately 30 minutes. Sprinkle crumbled bacon on top and serve.

Arya only has eyes for the bacon cooking on the stovetop.

Enjoy!

~Krissy

More Casserole Recipes:
Alfredo Green Bean Casserole
Black Bean and Sausage Stovetop Casserole
Cheesy Sausage and Potato Casserole
Cheesy Tomato Zucchini Bake 
Parmesan Chicken Casserole 

Roasted Peas

A couple days ago I made a batch of roasted chickpeas (so, so yummy) and it got me wondering about what other beans I could roast and make crunchy. As I was googling roasted kidney beans and roasted butter beans, I came across a recipe for roasted peas. I had peas in the freezer and I needed a side for dinner so I tried it. Even Eric, who isn't a huge fan of chickpeas unless they are in hummus form, loved these crunchy little things. I had to convince him to leave me some.They also make the perfect healthy snack.

Recipe adapted from here.

Ingredients:
2 cups frozen green peas, thawed
lemon pepper seasoning (or your favorite seasoning)

Directions:
Preheat oven to 375 degrees. Pat dry the peas with paper towel; get them as dry as you can.

Grease a cooking sheet with cooking spray. Spread out the peas on the cookie sheet in a single layer. Bake for 35 to 40 minutes or until the peas are crisp.

Frozen peas

Roast peas with pumpkin gnocchi in a parmesan sauce.

Enjoy!

~Krissy

More Healthy Snacks:
Kale Chips 
Zucchini Chips 2.0 
Baked Parmesan Tomatoes
Yogurt-Covered Blueberries
Roasted Cauliflower Popcorn

Pumpkin Gnocchi in a Parmesan Sauce

I know pumpkin is a little out of season right now, but Eric wanted pumpkin dip for his birthday and I didn't want to throw away the leftover pumpkin puree. So I googled "ideas for leftover pumpkin puree." There are a lot of lists out there. I knew I didn't want to do a dessert or a breakfast meal. I actually love pumpkin in savory dishes and the pumpkin gnocchi caught my eye. I immediately knew I wanted to use my Parmesan sauce for it because I love the way pumpkin and Parmesan go together. When I took my first bite, I was immediately transported to fall with its crisp air, colored leaves, and fat pumpkins. It's March and I'm already planning an autumn dinner party starring these pumpkin gnocchi.

Recipe adapted from here.

Ingredients:
Pumpkin Gnocchi
1/2 pumpkin puree
3 tablespoons butter
1 egg yolk
12 tablespoons flour
1/2 teaspoon pumpkin pie spice

Parmesan Sauce
1 tablespoon butter
1 tablespoon flour
1 garlic clove, minced
1/2 cup chicken broth (I used low sodium)
1/2 cup milk (I used whole milk)
1/4 cup Parmesan, grated

Directions:
Pumpkin Gnocchi
In a medium bowl, combine the pumpkin puree and the egg yolk. In a small bowl, whisk together flour and pumpkin pie spice. Stir in 9 tablespoons of the flour and combine with the pumpkin puree. Add the remaining flour a little at a time until the mixture forms into dough.

Transfer the dough to a floured work surface, knead a couple of times, but make sure not to overwork the dough (this will make the gnocchi tough). Divide the dough into four sections; roll each section into a ball.

Roll each ball into a rope with a diameter of approximately 1 inch. With a butter knife, cut the rope into 2-inch sections. Light press a fork into each pieces to creates ridges (this helps the sauce adhere to the gnocchi).

Over medium-high heat, boil a large pot of water with 1 tablespoon of salt. In batches, add the gnocchi to the boiling water. Cook them until they float to the surface, about 4 to 6 minutes. Remove with a slated spoon. 

Parmesan Sauce
Melt butter in the bottom of a saucepan and saute the garlic until it turns a golden brown. Add flour and cook for about 1 minute while continually stirring. Pour in broth and milk. Bring to a boil, continually stirring so the sauce thickens. Reduce heat. Add Parmesan and stir until cheese is melted.

Serve sauce over the pumpkin gnocchi.

Pumpkin gnocchi and parmesan sauce with roasted peas.

Eric doesn't usually do the savory pumpkin dishes, but he actually liked this one--except the pairing of it with the cheese sauce. I think he would have preferred a brown butter sauce (I loved it with the cheese sauce).

Enjoy!

~Krissy

More Pumpkin Recipes:
Cheese Tortellini in a Pumpkin Sauce
Pumpkin-Black Bean Stew with Spicy Sausage
Pumpkin Lasagna Rolls
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Fudge

Pumpkin Dip Birthday Cake (and Pie!)

Pumpkin dip, I think it's Eric's favorite dessert. I usually only make it once a year in the fall, but Eric begs for it all year long so I promised to make him a pumpkin dip cake for his birthday. Well, his birthday falls two days after Valentine's Day. I had made a strawberry and chocolate cake for Valentine's Day (plus we had two boxes of chocolates) so we decided to hold off on the pumpkin dip cake until now. When he got home from work, I had a pumpkin dip cake, pumpkin dip pie, and plain old pumpkin dip waiting for him.

So this isn't really a new recipe. But I always post Eric's birthday cakes and I wanted to carry on with tradition.

Mini Pumpkin Dip Cake

Single Serving Pumpkin Dip Pie

Pumpkin Dip and Cinnamon Sugar Pastry Sticks

Ingredients:
Pumpkin Dip
8 ounce brick of cream cheese, softened
1 cup powdered sugar
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1 8-ounce tub cool whip, thawed

Cinnamon Sugar Pastries
2 1/4 cups flour
1 teaspoon salt
1 cup shortening
5 to 7 tablespoon cold water
cinnamon-sugar mix (1/2 cup granulated sugar, 1 1/2 tablespoon cinnamon)


Directions:
Pumpkin Dip
Beat the cream cheese in a bowl until it's creamy. Add sugar, pumpkin puree, and pumpkin pie spice and mix well. Gently fold in cool whip. Cover and store in the refrigerator.

Cinnamon Sugar Pastries
Preheat oven to 400 degrees.

Mix flour and salt in a large bowl. Cut in shortening using two knives until the mixture resembles coarse crumbs. Add 1 tablespoon of water at a time until the mixture is moist and can be pressed into a ball. Shape into a ball, wrap in plastic wrap, and store in the refrigerator for 10 to 15 minutes.

On a lightly floured board or work surface, roll the dough out so it has a 1/8-inch thickness. Cut out shapes using small cookie cutters. Dredge the pastry shapes in cinnamon-sugar mix, shake off extra spices, and place on a cookie sheet. Cook for 5 to 8 minutes or until the bottoms are slightly golden.

Enjoy!

~Krissy

Individual Bacon and Cheese Quiche

I made this recipe because I had limited food in the house (it is once again time to go grocery shopping--I hate grocery shopping) but I happened to have everything I needed to make these mini quiches. Little did I know just how freaking amazing these things are! Cream cheese and eggs, a match made in heaven! When I asked Eric what he thought of them, he just looked down at his empty plate, chewing his last bite, then looked up at me again. Enough said.

Recipe adapted from here.

Ingredients:
5 slices bacon, cooked and crumbled
1 8-ounce package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup cheddar cheese, shredded
salt, to taste
pepper, to taste
1 can Pillsbury Grands refrigerated biscuits (8 count)

Directions:
Preheat oven to 375 degrees. Grease muffin tin with cooking spray.

In a small bowl, beat cream cheese until smooth. Add eggs and milk and continue to beat until well combined. Stir in cheddar cheese.

Roll out each biscuit into 5-inch rounds. Place a biscuit in a muffin cup and firmly press the dough to the bottom and sides of the tins. Sprinkle half of the crumbled bacon in the bottom of each muffin cup. Divide egg mixture evenly between the cups.

Bake for 21 to 26 minutes or until the egg filling has set and the edges of the biscuit cups are a golden brown. Sprinkle the remaining bacon on top of the mini quiches, lightly pressing it into the centers.

Remove cups from pan and serve.

Since I was only feeding Eric and myself, I didn't really want to make 8 individual quiches so I halved the recipe and made 4 quiches and 4 monkey bread muffins--dinner and dessert!

Enjoy!

~Krissy

More Quiche Recipes:
Ham and Broccoli Quiche
Spicy Sausage and Spinach Quiche
The Pizza Quiche
Quiche in a Mug