02

Jan

Money and Gold

Happy 2018! Despite the worst weather we’ve experienced in awhile—25 degrees as the high!—a new year always brings hope for me. Hope I’ll be better at what I do, hope that I’ll end the year proud of what I accomplished. And while hope is a very good thing, you are also going to need a helping of luck. 😉

Years ago, I was doing research on lucky foods for New Years, wanting something that I could make a tradition out of. Enter the classic perogi, little purses filled with ‘money’ and ‘gold’ (sauerkraut and cheese). They are perfect, delicious and easy. Time consuming but oh so worth it. 👌

PEROGI
Makes 2 dozen

Dough
1.5 c. flour
1/2 tsp. salt
1/4 + 1/8 c. water
1 egg
1/8 c. sour cream

Filling
1/2 lb. potatoes
1 T. sour cream
1/4 tsp. salt
1/2 c. sauerkraut, drained
1 c. shredded sharp cheddar

To serve
2 T. butter
1/2 small onion, sliced
sour cream

Whisk together flour and salt for dough. Whisk egg then add sour cream and water and whisk until combined. Add to flour.

Healthy substitution suggestions: Replace half of the white flour with whole wheat flour, and sub plain Greek yogurt for the sour cream.

Stir with a wooden spoon or spatula until a shaggy dough forms. If too wet, keep adding flour until it becomes a dough you can handle.

Knead dough with hook attachment in stand mixer for 5 min, or by hand for 8 min, until smooth and soft.

Cover with a dish towel and set aside to rest on the counter. Be sure to flour the surface before placing the dough! When working with dough, flour is your best friend.

Scrub potatoes clean and place them in a pot with water to boil over high heat. Simmer on medium low heat until potatoes can be pierced easily. Drain and mash, then mix in salt and sour cream until smooth. Add sauerkraut and cheese and stir to combine. 

Shape filling into 1 inch balls (the size of a quarter) and arrange on a plate. I used a 1 inch cookie scoop which was helpful to keep size consistent, but I’ve done it by hand many times which works too. It’s important to keep the balls at 1 inch otherwise making the perogis will be difficult. 

Just a bit of clarification; I added thyme to the filling because I had it in my fridge and why not? The great thing about this recipe is it is very easy to customize.

Line a large baking sheet with wax paper and sprinkle with flour. This will be where you place your finished perogis. Roll dough to 1/8 inch thickness and cut using a 3 inch cutter or drinking glass. 

To shape perogi, hold dough in palm and set ball of filling in middle. Fold in half, pinching it closed at the top and working to the sides. 

Boil until they float, stirring occasionally so they don’t stick to the bottom. You can eat them as is, adding sour cream, bacon, tomatoes, etc. My favorite way is pan fried with butter and onions, served with a side of sour cream. Yum yum! 

Crispy, creamy, delicious and completely homemade, that’s the Feisty way! ;). Also, if you have leftover dough, you can roll it thin and slice it for fresh pasta. I haven’t tried it yet, but that’s what I’m doing with mine.

Happy New Year my loves, and here’s to delicious food and luck in 2018! 🥂

Love,
Feisty

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05

Aug

Easy Recipe of the Week: Fish Tacos!

 
Fish tacos. Are. AWESOME! The flakiness of the fish combined with creamy avocado, crunchy cabbage and the irresistible sourness of fresh lime juice is one of my favorite things. And when my husband and I planned on spending the day at Kings Dominion, I knew I needed a simple dinner that was as delicious as it was easy.

Fish Tacos 
Serves 2

2-3 white fish filets
2 limes
2 avocados
Mayonnaise 
1 small head red cabbage
Various seasonings
Corn tortillas

Here’s how I did it: the day before, chop up half a head of red cabbage (green would work too but it’s not as fun!). Mix mayonnaise (enough to reach a dressing consistency) and juice of one lime in a bowl before adding cabbage. Cover and store in fridge.

When you’re ready for dinner, rinse your fish filets (tilapia, catfish, even frozen & thawed–any white fish will do), and season them with a bunch of seasonings! I added garlic powder, red pepper, cumin, ginger, oregano, salt and pepper, basically whatever I have on my spice rack.
Heat pan on medium high heat, add olive oil and/or butter and sauté fish for 3 minutes on each side.

Meanwhile, wrap corn tortillas (I do 3 per person, 6 total) together in tinfoil and place in oven. Preheat oven to 300 degrees to warm them up. Grab 2 avocados, cut them open and scoop them out. Slice each one into thin pieces and place on a plate; squeeze with half a lime.

And that’s your dinner! Cut the last half a lime into 2 wedges and put one on each plate. Perfect for hungry and sore roller coaster riders! 🙂

  Nick and I at Kings Dominion 💏

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18

Aug

Bake at a Moment’s Notice

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It all started with the egg yolks.
A few days ago, I was commissioned to make a pan of s’mores fudge bars by a lovely co-worker of mine (my first sale!), and the recipe uses egg whites to make the marshmallow topping. I absolutely hate wasting ingredients, and I wondered what I could do with the 2 egg yolks left over. A cake, perhaps?
So I went to work looking for a recipe. Apparently, I’m not alone in not wanting to waste ingredients. Cakes weren’t a prevalent choice of recipe, but here was mini eclairs for two! Was this something I really wanted to take on? I scanned the recipe and, what do you know? I just happened to have the exact amount of heavy cream it called for, another ingredient I was trying to find a use for! From then on, it was pretty much kismet. 😉
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Mini Eclairs
makes 6
For the pastry cream:
3/4 c. heavy cream
1/4 c. sugar
2 T. flour
pinch of salt
2 large egg yolks
1/2 tsp. vanilla

For the eclair:
1/3 c. water
3 T. unsalted butter at room temp
1/3 c. flour
1/2 tsp. sugar
1/8 tsp. salt
1 large egg, beaten

For the glaze:
1/2 c. chocolate chips or chunks
1 tsp. vegetable shortening

First make the pastry cream. In a small pot, heat the cream until the tiniest bubbles appear at the edge. Do not boil.
Meanwhile, whisk together flour, sugar and salt. Add egg yolks and whisk together. The mixture will be crumbly. Very slowly pour the warm cream into the yolk mixture while continuing to whisk. This process is called tempering the eggs, and you pour it slowly so that the yolks don’t cook while their temperature rises to that of the cream’s.
Pour the entire mixture back into the pot over medium heat. Whisk constantly while it starts to simmer. Once it noticeably thickens (bubbles will have a hard time getting to the surface), continue to cook and whisk a few more seconds. Remove from heat and stir in vanilla. I whisked it in, which ruined the beautiful texture…but I’ll get to that in a sec. Scrape into a bowl and press plastic wrap directly to the surface of the cream. Chill in fridge for at least 3 hours.
After I added the vanilla, the mixture started to come apart. When I was pressing the plastic wrap to the top, a butter-like liquid was soaking through and I freaked out. I combed the web for tips on what to do; most people said to just wait the three hours to see if it thickens. So I did. And it worked! So don’t freak out if your cream separates.
Now, the eclair dough! In a small pot, stir together butter and water over low heat until butter melts without boiling water. Remove from heat and add flour, sugar and salt all at once. Stir until combined. Put pot back on burner (over low heat for gas stovetop, heat off for glass) and stir until dough pulls away from sides of pot, about 1 minute. Scrape dough into a bowl and mix on low until it’s only warm. Or let it sit out until warm…that’s what I did! Add egg and beat until dough turns pale yellow, about 2-3 min. Lay some parchment paper, or a silicone baking mat!, onto a cookie sheet. Put in piping bag and pipe 6 mounds, about 2 inches lengthwise with a 1-in opening on the bag. Alternately, you could use a spoon, but the piping bag is much easier and makes the mounds prettier!
Bake at 400* for 10 minutes, then open the oven door for 5 seconds and change the temperature to 350*. Bake another 18-20 minutes. When done, turn oven off and remove pan. Use a thin knife to poke a hole in the side of the eclair to release steam. Return to oven and let cool for 30 minutes with the oven door ajar. (I used a strategically placed wooden spoon.)
Next, slice eclairs in half horizontally. Fill with chilled pastry cream. For the chocolate, place chocolate chips and vegetable shortening in a small bowl. Microwave in 10 second intervals until melted, or set up a double boiler using a metal bowl and a small pot of water. Carefully dip tops of eclairs into chocolate. Chill until set for 15 minutes. Voila! A lot of words, an easy recipe and 6 delicious mini eclairs you just made yourself.

Love,
Feisty

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07

May

Ballad of the Chicken Salad

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Summer is here! Okay, maybe it’s still considered Spring, but to me it already feels like the best part of Summer. Sunny days & warm nights are perfect for grilling (even indoors!) but if you don’t want to break out the grill every night, it’s nice to enjoy something that doesn’t require cooking. Enter, the best chicken salad you have ever tasted! Eat it in a pita, eat it on a croissant, scarf down the leftovers straight out of the bowl–however you have it, you will love it. 😀

Super Awesome Chicken Salad

1/2 c. mayonnaise
1/2 c. sour cream
1 T. lemon juice (half a lemon squeeze)
2-3 tsp. cumin
1/2 tsp. Dijon mustard
3 c. cooked cubed chicken
3/4 c. quartered grapes
1/2 c. chopped, roasted walnuts

 
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In a small bowl, blend the first 5 ingredients and set aside. You can use a whisk, I used a fork.

 
20140507-194623.jpgNow, the chicken. I bought a rotisserie chicken both times I made this because
A. It was less expensive than buying two chicken breasts and
B. It’s already cooked! And seasoned! So much easier.
I didn’t measure out the 3 cups of cubed chicken, but a whole rotisserie chicken gives you a lot. It was enough for 4 servings, which is more than enough for me & my babe.

 
20140507-195148.jpgCombine the chicken, grapes and walnuts in a large bowl. Pour dressing over the chicken mixture.

 
20140507-195440.jpgMix well! Add salt and pepper to taste.

I served it with some juicy tomatoes, and I’m sure some lettuce would’ve topped it off as well. So so good!

Love,
Feisty

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03

Dec

The Poor Girl’s Guide to Shrimp

I love shrimp. The whole world knows I love shrimp, and there’s even a famous fight in my family history about shrimp (me vs. my mom). Unfortunately, it isn’t the cheapest ingredient to work with. If you buy raw, shells on shrimp you can reduce the cost. I bought a bag of frozen raw shrimp with the top and bottom shells on for $17 at Kroger (cheapo grocery store in Richmond/southern Va), and was able to make 3 meals out of it, for 2 people each time. 6 meals overall, making the cost less than $3 a meal. Pretty good right? And then I found this recipe, which uses by products of the recipe as ingredients (meaning you don’t have to buy them!). This recipe is super cheap to make (minus that initial cost of shrimp) and more importantly, it’s delicious. It will make you feel like a seasoned chef too. 🙂
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Shrimp Pasta

6 garlic cloves, pressed or grated
2 lemons
5 T. olive oil
1 tsp. red pepper flakes
21-25 shrimp, deveined & butterflied
1/4 onion
3/4 lb pasta (I used bowtie)
2 T. butter (I cut this in half, using 1 T.)
salt & pepper

In a bowl, combine garlic, zest and juice of one lemon, olive oil, red pepper flakes and salt and pepper. Remove shells from shrimp and save, and add shrimp to bowl. Set aside to marinate.
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In small pot, add shrimp shells and onion; cover with water and bring to a boil. Reduce heat and simmer for 20 minutes. You’ve just made a shrimp stock. 😉
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Strain into a bowl and discard shells and onion. Bring a large pot to a boil and add pasta, cooking as directed. The original recipe called for linguine, I used bowtie; you can use whatever your heart desires. Also, for 2 people I’m not sure if I used 3/4 lb, just use what you need.
Drain pasta and reserve half a cup of the pasta water. Heat a skillet over high heat. Remove shrimp from marinade, saving the marinade, and add them to the skillet. Cook until pink and caramelized, stirring regularly. Remove shrimp to a plate (try not to pop too many into your mouth) and add the marinade to the skillet. Let cook a few minutes, then add 1 cup of the shrimp stock and 1/2 cup of pasta water. Continue to cook until sauce reduces by half (took about 15 min for me).
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Add zest and juice of second lemon, butter and salt and pepper to taste. Add in shrimp and pasta and toss to coat. I find it easier to toss them together in the pasta pot.

And there you have it! Lemony, slightly spicy, and full of shrimp–who could ask for anything more? 😉

Love,
Feisty

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09

Sep

Poulet Parfait

20130909-163600.jpgPerfect chicken

Cooking meat is not my specialty. I can bake with the best of them and make a mean risotto, but cooking meat until its done (not over or under) has always been a challenge. I aim for rare with steak and I get well done; I aim for juicy and moist chicken breast and I get an alarming pink center. However, recently I have been cooking beautiful, moist chicken breasts, without a hint of pink. If you struggle like me, then I am here to tell you, the fight is over! Follow this recipe and the results will amaze you.

Perfect Chicken

Pound chicken breasts to the same height with the handle or flat of a knife. Heat sauté pan on Medium High heat. When hot, add dash of olive oil and a scoop of butter and swirl then around in pan. Lower heat to medium and add chicken breasts.
Feisty note: I generally like to marinate my meat, but if you don’t have the time, season with salt, pepper and whatever else you want to use. Chopped rosemary is a favorite of mine and is very easy to grow.
Sauté chicken for one minute to brown. Flip over, then cover pan and set heat to Low. Now for the trick: set timer for 10 minutes and DO NOT TOUCH. Leave it to cook and walk away. When timer goes off, turn off heat and let sit for another 10 minutes.
Cut into it if you must, but I’m telling you–I’ve tried this twice and it works amazingly. Now all I need is a perfect steak method…

Love, Feisty

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23

Jul

Oh My My, Strawberry Pie!

20130723-143042.jpgBehold the strawberry & basil pie with a lemon zest pie crust! If that doesn’t sound like the most perfect summer treat you’ve ever experienced, then I can only imagine that you were born in a very cold, very dark place.
Originally, I wasn’t going to blog this. My mom had bought 2 lbs of strawberries, forgetting her upcoming vacation, so she asked me if I could save them from being wasted. One great way to use a lot of fruit in a recipe is to make a pie, and well, I think my readers know just how much I love making pies. Borrowing the lemony crust from this recipe, and inspired by the fruit & herb combinations at my favorite lemonade stand, this became a pie I had to share with the masses! Plus, it is so delicious and so easy. 20130723-155605.jpgLemon-Strawberry Basil Pie

For the crust:
1/4 c. sugar
1/4 tsp lemon zest
1/8 tsp salt
1/2 c. butter (1 stick cut into small cubes)
1 c. flour

For the filling:
1 qt strawberries (4 cups)
3/4 c. sugar
3 T. cornstarch
1/2 c. water
10 basil leaves (optional)

First, the crust. The original recipe calls for a food processor but a. mine is currently elsewhere and b. it’s so unnecessary! Use a fork–seriously! It might take a bit longer but it’s definitely simpler. Combine sugar, zest and salt in bowl. Add butter and mix in until evenly dispersed. Add flour and mix until just combined and its crumbly. Spray 9-inch pie pan with nonstick or cover with butter. Press dough into pan and flatten with fingers so it covers evenly. Bake at 350 degrees for 15 minutes.
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And now, the filling!  Remove stem and quarter your washed strawberries.  Aim to keep pieces uniformly sized.  Throw 3/4 of your strawberries into the cooled down pie crust, and throw the other 1/4 into a pot with the sugar, water and cornstarch.  Turn heat to medium high and stir constantly.  When it starts to boil, your sauce will magically transform and become so jelly!  Cornstarch is awesome.  Don’t boil too long; as soon as its noticeably thicker, take the pot off the heat.  Let cool for a few minutes.  Meanwhile, roll up your basil leaves and chop into strips, like its a tiny sushi roll.  Separate the basil slivers and sprinkle into pot, mixing them in.  Pour pot contents into the pie crust over the strawberries, covering evenly.  Set in fridge for 2-3 hours.

When ready to serve, dollop slices with whipped cream. Best summer treat ever!!! Not sure the basil flavor really comes through, which is why it’s optional, but the pie does taste very cool and refreshing…so maybe it lends more than I realize. Basil or not, this pie makes me yearn for a summer barbecue to bring it to.
Seriously, it’s out of sight!
Love,
Feisty
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31

Oct

Happy Halloween!

While this isn’t specifically a food post, it is a ‘recipe’ for an easy costume so that’s how we justify it! 🙂

I don’t work Wednesdays, so I wanted to come up with an easy, no nonsense costume for Tuesday.  I love celebrating Halloween and didn’t want to miss out on the fun of wearing a costume at work, but I also didn’t want to be an overzealous fan dressed to the nines on the day before Halloween.  The costume I crafted for this year (and will probably break out in future years since I never got to wear it) was Joan Holloway, but the whole getup takes longer than I have most mornings.

So, here I present to you…
EASY CAT COSTUME

What you will need:
1 black headband (or other color..does it really matter?)
1 medium-sized piece of stiff paper
tape and a glue stick (if one or the other, go with the glue stick)
black paint or black markers
black eyeliner

Now, I’m amazed myself that this worked so well since I didn’t think it would hold all day.  It did, and I got many compliments on how cute the ears were.  So this is how I did it:

First, cut 2 long strips from your paper, making sure to cut enough for the width and length of your ears, doubled!
Fold each one in half, and cut out a triangle (cat ear) in to each folded piece of paper, making sure to leave an inch or two of paper in the middle.  The ears are going to be wrapped around the headband; my headband was thick, which is why I needed that extra paper in the middle.  If you are using a thin headband, it’s not needed.

Next, color your paper black.  If you are using black paper, skip this step.  Paint would be easiest, but I didn’t have black paint (which in my house is shocking!) so I used different dying black markers until I got both sides of both ears covered.

First thing’s first, arrange the folded ears above your head, looking in the mirror to get the placement how you want.  Now, for my thick headband, I took each ear separately and wrapped it around the headband, flattening the two sides together so the points match up and the bottom is against the underside of the wide headband.  Now the paper has folds, and you can tell where it will need tape.  I taped the middle part and pushed it in to the underside of the headband.  It doesn’t stay well, so work fast and glue each triangle pair together above the headband.  Again, that won’t stay well either but just keep them pressed together.  I ended up laying the headband down on a table and placing something heavy on each ear to set it.

If you have a thinner headband, you can probably skip ahead to the gluing of the ears together and not have to worry about taping the base.  I would still set it by placing some heavy objects on the ears only so the glue can dry the two pieces together.

When its time to show the world your cat costume, color in the tip of your nose with the black eyeliner, following the shape of your nose and how it compares to a cat’s nose.  Draw three lines on each cheek to look like whiskers, and BOOM! You done kitty cat.  I also attempted some cat eye makeup on my eyes with the eyeliner.  Put on some black (I wore a black hoodie with a black slinky mini-dress and patterned stockings) and your easy cat costume is ready.  The eyeliner does smudge so bring it with you to correct any accidental wipes with your hand.

Happy Halloween!!  Don’t eat too much candy tonight, & remember…life’s no fun without a good scream!
Love,
Feisty

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17

Aug

oh baby I wanna get with ya

This is a stuffed mushroom.  With cream cheese. Onion. Garlic. Jalapeno. Homemade bread crumbs.  It’s all easy, it’s all scrumptious, and it’s all at your fingertips!

YUM STUFFED MUSHROOMS

ingredients
8-10 oz. mushrooms
4 oz. goat cheese
1/4 c. bread crumbs
2 cloves garlic, minced
2 T. olive oil
1 T. herbs (chives, basil, oregano, rosemary…)
salt & pepper

Remove stems from mushrooms and chop.  Mix stems with other ingredients except mushrooms and fill each mushroom when well combined.  Arrange on baking sheet and bake until tops are golden, 15 to 20 minutes.

Now, I only had 4 mushrooms.  And I had cream cheese, not goat cheese.  Thankfully they are the same consistency so easy swap there.  I also did not have bread crumbs, but I did have the end piece of a store bought loaf of bread.* 

THIS RECIPE IS VERY FORGIVING.  Get the amount of cheese right, don’t overdo the extra ingredients and you can pile those mushrooms high if there’s too much.  (Note: Too much would definitely be better than too little)

This is what I did:

4 baby portabellas
About a 1/4 c. of cream cheese
About 1 T. of olive oil
2 cloves of garlic, minced (teehee, I love garlic!)
Chopped onion
1 thick slice of jalapeno, chopped
handful of chopped chives
salt & pepper
red pepper flakes
and the bread crumbs…

*Toasted up the end piece until it was nice and crispy, NOT BURNT.  Burnt bread is bitter, and that’s bad! 🙂  Placed it on top of a paper towel and just attacked it, crunching it up until I could get a few big pinches of bread crumbs.  After I filled the mushrooms, I also did another nice sprinkle of bread crumbs and pepper.

I ended up cooking these longer, more like 25 minutes, because the tops weren’t looking brown to me.  I pulled them out when I could start to smell the mushroom cook (a good sign!).  I love that roasted mushroom taste.  With the ingredients I combined, these came out garlic-y with a little bit of spice, absolutely crave-worthy!  Obviously a fun recipe you can experiment with.

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04

Jul

Best. Appetizer. EVER.

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Happy 4th of July friends!  Even if you aren’t a friend, I guess I can still wish you a happy 4th.  Today is also my brother’s birthday, so happy birthday Devster!  I don’t get to see you nearly enough but I don’t think you really care.

Whenever I depart for a vacation, I like to clean out my fridge of anything that spoils fast — bacon, vegetables, fruit, milk, etc.  Last night, I decided to create a dinner of appetizers, something I have done in the past with mixed results.  Well, NOT TODAY! (or last night…)

I made bacon wrapped potato bites, which I’ve showed you how to make here, and homemade potato chips with avocado dip.  Did I mention lip smacking, I’m-going-to-kill-you-so-I-can-have-the-rest potato chips with avocado dip???

Before you say “Oh I will just buy chips at the store,” let me stop you right there.  Do you know how impressive it is to people to say “I made this” ?  Besides the fact that you know every ingredient in your food (not just what the bag tells you), people are generally mystified at making the simplest things.  Yes, simple.  The hardest part about making potato chips is slicing the potatoes.  Hint: I am typing this with the shittiest band-aid known to Richmond on my left middle finger (Kroger brand band-aids…never again).

Now, you will need some kind of slicer.  I’m sure a grater with a slicer side would work.  If you have a mandoline slicer, I am officially jealous.  I use a garlic slicer I got for Christmas, a sort of “throwaway” gift my mom gave me (ahem, Santa).  Because of this I have to use smaller potatoes, or cut a potato so that it fits on the little garlic slicer runway.  Whatever you do, don’t just chop them.  I don’t know if they would be able to cook all the way through, and then you don’t really have potato chips.

HOMEMADE POTATO CHIPS
Slice desired amount of potato chips from potato.  I use 1 usually for 2 people.  You get a lot out of it.
Throw slices in a bowl of salt water (water + salt).  Let soak for 30 minutes, maybe?  I do other things and then come back to it later.  I’m not really sure how important this step is but I do it anyway.  Meanwhile, start heating up a pan full of vegetable oil, about half an inch deep.
Drain slices and dry completely.  Once oil is hot (it starts doing a wavy dance), start throwing in potato chips!
We did 12 at a time because they were small, so keep in mind that you want the chips to be able to freely move and not stick to each other. 
Flip them over every once in awhile so they get evenly cooked.  When they start to turn brown, scoop out with any kind of slotted spoon, or you could grab them with tongs.  I use a colander scoop, which works pretty well.  I have not tried using tongs.
Throw them onto a paper towel and blot them, if necessary.  Spread out enough to get an even coating of salt, sprinkling around the chips.

Ryan actually salted them and he did a great job.  I prefer them salty but of course that is less healthy.  Counteract your love of salty chips with this healthy, creamy, scrumptious…damnit, I wish there was more!

AVOCADO DIP
Super simple and super delicious!
2 ripe avocados (buy them at the store when they feel soft, but not squishy)
1 lime
1 medium tomato (I wanted a Roma but Trader Joe’s doesn’t sell them separately so just make sure its firm)
3 cloves of garlic
Remove skin and pit from avocados and put in bowl.  Cut lime in half and squeeze one half over avocado, mixing in and mashing until soft and creamy.
Dice tomato in small, bite-size cubes.  Mix into avocado.  Mince or garlic press the garlic into the bowl and mix in.
Finish with juice from other half of lime.

It’s seriously the best, and great for a party or a picnic.  Just tupperware the guac and throw it in the cooler.  Put the potato chips in a plastic bag and keep away from cooler.  You will see — as Ryan said when I told him to stop eating so I could take a photo, “I can’t stop.”

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