Cinnamon Roll Sugar Cookies

I saw this recipe on a blog yesterday (picky-palate.com) and I had to make it today. They are soft and Cinnamony and delicious. They were in short just as good as they look. They do make a big batch, so next time I will freeze two of the logs for  later.

• 2 cups sugar
• 1 cup soft butter
• 3 eggs
• 1 tsp vanilla
• 1 cup sour cream
• 6 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt           
• FILLING
• 12 tbsp soft butter
• 1 cup brown sugar
• 1 1/2 tbsp cinnamon

1. Cream the butter and sugar. Add the eggs and vanilla. Beat to combine. Add the sour cream.
2. Whisk together the dry ingredients.
3. Combine the dry ingredients with the wet until a soft dough forms. 
4. Divide the dough into 4 equal parts and pat into disks. Cover each with saran and refrigerate for a couple of hours.
5. Working with one disk at a time, roll out into  a rectangle. Spread with about 3 tbsp of soft butter and then 1/4 cup of the brown sugar. Sprinkle with about 2-3 tsp of cinnamon.
6. Roll up jelly roll style as tightly as you can. If the dough gets too soft, refrigerate before slicing. 
7. Continue with the remaining disks and refrigerate in between baking.

You can freeze the logs of dough at this point if you want to save them for later or slice about 1/2 inch thick and bake at 350 degrees on a parchment lined baking sheet for about 10-12 minutes or until lightly browned.

Jenny from picky palate claims that they are even better  straight from the fridge. She also posts a cream cheese icing for them. I didn't want to go to the trouble honestly. They are delicious with out the icing, but it sure does look fabulous!

Curried Pork Satay

Okay.... Yum. That's exactly what these turned out to be. I loved them and more importantly the kids and Mike loved them too. In keeping with my new theme (try something new) I picked these because I have not had much luck feeding the kids anything with curry. Now I'll have this dinner  in my back pocket when I try something else with curry and my son immediately tells me that he doesn't like curry!

• 1/4 cup soya sauce
• 1/4 cup oil
• 1/4 cup dry red wine
• 1 tbsp sugar
• 2 tsp curry powder
• 1/2 - 1 tsp red pepper flakes ( I only used a pinch )
• 2 1/2 lbs lean, boneless pork cut into 1 1/2 inch cubes

1. In a bowl, stir together all of the ingredients. remove 1/4 cup of the marinade and set aside for later.
2. Add the remaining marinade to the pork and toss to coat. Marinate at least 2 hours or overnight.
3. If using wooden skewers, make sure to soak them in water for at least 30 minutes.
4. Preheat your grill. Remove the pork from the marinade and thread onto skewers.
5. Grill your pork over med heat and baste occasionally with your reserved marinade.

Grill until well browned on both sides and slightly pink in the center.

I served these with basmati rice and some chopped fresh green onion.

Beef Strudel

Well I decided last night that to attempt to get out of this funk I've been in lately, that I would start cooking again. I mean I do still cook but nothing interesting. Just the same old recipes that I could cook with my eyes closed. Boring! So last night I grabbed three cookbooks from my Williams Sonoma collection and picked 7 new recipes that I probably wouldn't normally make or that I just thought looked yummy! Here is on of them. It really was easy and I thought the kids would think it was fun and maybe  a little bit special. Mission accomplished! Although I didn't think it was fabulous(maybe too much dill) it did get me motivated to keep cooking!

• 3 tbsp butter                                  
• 1 large onion, minced
• 1 tsp minced garlic
• 3 tbsp minced fresh parsley
• 3 tbsp minced fresh dill
• 1 tsp dried oregano
• 1 tsp cinnamon
• 1/2 tsp allspice or grated nutmeg
• 1 lb ground beef
• 1 egg, beaten
• 1/4 cup dried bread crumbs
• salt and pepper
• 12 sheets filo pastry

1. In a large frying pan melt the butter and add the minced onion. Saute until soft. Add the garlic, parsley, dill oregano cinnamon, allspice and beef. Cook, breaking up the beef until cooked through.Transfer to a bowl and let cool slightly. Stir in the bread crumbs and egg and season to taste with salt and pepper. Let cool for 30 minutes longer.
2. Preheat the oven to 350 degrees. lay parchment on a baking sheet and set aside. Place one phyllo sheet on a clean dry surface and brush it with melted butter. Top with a second sheet and brush with more butter. Continue until you have used 6 sheets.
3. Place 1/2 of the meat mixture in a strip along the the long edge leaving a 1 inch border. Fold in the ends and roll it up jelly roll style. Repeat with the remaining sheets and meat mixture to form a second roll. If making these ahead of time you can refrigerate them up to 12 hours.
4. Place the phyllo rolls on the prepared baking sheet and brush with more melted butter. BAke until golden brown, about 35 minutes. Cut into 1/2 inch slices and serve with a dollop of sour cream.

I was just thinking that these might make a better little appetizer in the form of triangles or mini cigars. Maybe with a nice minted yogurt dipping sauce?

Ryan's Birthday Cake

Well, my baby turned 6 today! It is sad and exciting at the same time. 

He wanted a Hockey themed party, so I did a cake that I had done before and had turned out. His response was "Awesome"! The great thing about it was that this is probably the simplest cake to do! One of the boys at the party looked at the cake and all he had to say was "where is the puck"? Leave it to a kid to tell it like it is. I did forget to put a puck on the cake. I quickly grabbed a box of smarties hoping for a brown one. Thankfully there was one. I now had an agreeable cake for all!

Chicken Cacciatore

This is another great recipe from the ladies at Our Best Bites.ow I have made some very minor changes to when it comes to the cooking time. I think my slow cooker must be extremely "efficient" because most recipes do cook faster than the recipe states. Get to know your slow cooker and adjust the cooking times accordingly. It would also depend on the size your cut your chicken. Any way......

Recipe:
1lb chicken breasts cut into bite size pieces
1/4 cup flour
1 tsp kosher salt
1tsp pepper
1/2 cup oil
1 onion roughly chopped
5-6 cloves of garlic, cut in half or crushed with the side of your knife
1 6oz can of tomato paste
3/4 cup white wine
1 3/4 cup chicken broth
1/4 tsp thyme

1/4 tsp marjoram

1/2 tsp salt

1 cup sliced mushrooms

1 green pepper sliced

Heat the oil over medium heat. When the oil is hot, add the onions and garlic. Stir fry until the onions are soft and the garlic is fragrant. Be careful not to burn the garlic. Remove it with a slotted spoon and place it in a blender or food processor. Increase the heat to medium high.

In a ziploc bag add the flour and salt and pepper. Add the chicken pieces and shake. Being very careful, empty the bag into the pot of oil and stir fry the chicken until it is nicely browned but not cooked through.

Remove the chicken and drain it on paper towels.

Meanwhile, add the wine, broth, tomato paste, thyme, and marjoram.

  Blend until smooth and season with the remaining salt and pepper as needed.

Place the chicken, and the blended sauce into the slow cooker. I only cooked this on low for about  1 1/2 hours. The original recipe called to cook it 3.5-4 hours.  What ever length of time you cooker needs, during the last 1/2 hour, add the mushrooms and the green pepper. Serve over pasta and top with some chopped parsley and parmesan.

This meal can be frozen, so make a double batch.

Once the chicken has browned, add it to the sauce and freeze in a Ziploc bag or freezer container.  When you are wanting to cook it, place it frozen in your slow cooker and cook on high for about3-4 hours. Mushrooms don't freeze particularly well so  I would add fresh mushrooms and green pepper  in the last 1/2 hour of cooking like the original recipe states.

Lemon and Herb Pasta

This dish was inspired by Our Best Bites Blog. I did change the method around slightly. You really need to be organized when making this, especially if you are using shrimp. I over cooked mine! Please read through the recipe and get everything ready. The original recipe also called for fettuccine, but I am in love right now with cappellini. It is a very fine pasta almost like angel hair. You should try it!
This is also a very versatile recipe when  it comes to the ingredients. You can really use what you have in your garden or in your fridge. You can use shrimp or chicken or no protein at all. You are in charge here so use what your family loves.

Recipe:
2 large chicken boneless chicken breast ( or shrimp)
2 lemons
2 tbsp red wine vineger
pasta of your choice
1 -2 cups of vegetables: zuchinni
mushrooms
colored peppers
4-5 cloves of garlic ( you know I like to grate them with a microplane)
about 3/4 cup of fresh herbs:
basil, oregano, thyme, green onion ect.
oil
salt and pepper
3/4 cup shredded Parmesan cheese
Method:

If you choose to use chicken, cut it into bite size pieces and place it in a ziploc bag. Add the red wine vinegar, juice of a lemon and a couple of tbsp of oil. Mix it around and let it sit for as little as 1/2 hour. If using shrimp, only let it sit for about 15 min. the vinegar will begin to cook the shrimp if you let it sit much longer.
While your protein is marinating, get a pot of water going for your pasta.
Slice all of your vegetables and toss with some oil and season with salt and pepper.  Get your garlic prepared, mince or grate it and set it aside.
Heat your grill. If you are using chicken, remove it from the marinade and season with salt and pepper.  Place the chicken and your vegetables on the griddle and cook. If you are using fettuccine, put it in the water now.   Meanwhile,  chop the herbs that you chose and zest your lemon. Set aside. In another sauce pan, add about 1/4 of oil and gently heat it. Add the garlic, making sure not to brown it. It is really there to infuse the oil with flavor. Once the oil is warm, you can turn the heat right off to prevent cooking the garlic too much. If you are using cappelini pasta and shrimp you will only need about 4-5 min to finish cooking each of them.

When your chicken and vegetables are done, transfer them to the pan with the oil and garlic. Add the pasta directly from the pot into the pan. ( keep the pasta water for now)Add your herbs, parmesan cheese, lemon zest and juice from the lemon. Toss everything together and add more pasta water if it needs to be loosened up a little.

Cheesy Bread

 Put on your stretchiest pants and make this bread!

Recipe:
8 oz shredded mozzarella cheese
1lbs sharp cheddar cheese
1/2 cup- 1cup green onion (depending on taste)
1/2 cup mayonaisse
2 tbsp sour cream
1/2 cup very soft butter
3-4 cloves of grated or minced garlic
1-2 loaves french bread

Method:
In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and the sour cream. In a separate bowl, mix the butter with the grated garlic. Add the butter mixture with the cheese mixture.

At this point, you can take half of the mixture and wrap it in saran wrap and freeze for later use. I even froze the second half of my french loaf because this is a very rich and cheesy bread and you can't eat too much.

Preheat your broiler. Slice your loaf in half horizontally.  Spread cheese mixture over each side of the bread. 

Place under the broiler for 3-5 min. Remove when the cheese has turned light golden brown in spots.

Let the bread sit for a couple of minutes before slicing.