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Author Archives: growingupkitten

Cinnamon Sugar Rice Crispy Treats

So I found these amazing individually wrapped Churro flavored rice crispy treats at Geisslers. Needless to say, my first thought was, well these would be super easy to make ourselves and for a quarter of the price. So yeah, here’s what I came up with.

Ingredients:

115 g (1 stick/8 TBSP) Unsalted Butter
566 g (2, 10oz bags) Mini Marshmallows, divided into about 450g and 110g
1/2 tsp Salt
1/2 tsp Vanilla extract
255g (1, 9oz box) rice crispy cereal
0.25 cups white sugar (could use a coarse turbinado type sugar too)
1.5 tsp cinnamon

Directions:

  • Prepare a 13×9 inch pan with parchment paper
  • In a large sauce pan over medium-low heat, melt the Butter and 450g Marshmallows until smooth, remove from heat.
  • Add in the Salt and Vanilla extract, stir to combine.
  • Add in the Cereal, stirring until combined.
  • Allow to rest for 2-3 minutes.
  • Add in 110g Marshmallows, stir to combine.
  • Turn mixture out into prepared pan and press down into place.
  • Allow to cool for 3-5 minutes *but not completely. Meanwhile, in a small bowl, mix together the sugar and cinnamon.
  • Sprinkle the cinnamon-sugar mixture evenly over the top. You want it to melt in a little bit.
  • Allow to set for at least 1 hr then store in an airtight container.
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Pressure Cooker Korean Beef

Ingredients

  • 1 cup low sodium beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 lbs sirloin steak tips, cut into 1″ chunks
  • 2 tablespoons (or more) cornstarch
  • Sesame seeds
  • Green onions, chopped

Method

  • Turn pressure cooker to saute. Add all ingredients up to steak tips. Allow to dissolve.
  • Pressure cook 45 minutes. Shut off pressure cooker, allow to depressurize naturally.
  • Add cornstarch/water mixture to thicken as desired over saute setting.
  • Serve over rice with sesame seeds and green onions.

Japanese Beef Stew

Note: for best results, cook day before and allow to cool overnight.

Ingredients

  • 3-4 lb. beef chuck roast, cut into large chunks roughly 3″ in size
  • 1 onion, cut in large chunks
  • 1 carrot, cut in large chunks
  • 1 rib of celery, cut in large chunks
  • 2 garlic cloves, peeled
  • 1 can of tomatoes (14 oz.)
  • 100g tomato paste
  • 1 cup sake
  • 2 tsp. Miso
  • 2 tbsp soy sauce
  • 1/2 cup olive oil
  • 1 tbsp honey
  • 1 tbsp sugar
  • 1 cube chicken bullion
  • Rice

Method

  1. In a food processor, pulse onion, carrot, celery, garlic, tomato paste and tomatoes (with juices) until smooth.
  2. In a measuring cup, add sake, miso, soy sauce, honey, sugar, olive oil, and chicken bullion. Mix thoroughly.
  3. Place beef chunks into a heavy pot with lid. Pour tomato and sake mixtures over the top, stire. Bring to a boil, reduce to low simmer, and cover.
  4. Keep heat as low as possible, making sauce bubble gently. Check beef for tenderness after two hours. Remove any tender pieces to a bowl and reserve.
  5. Continue to cook until lean pieces are tender, another one to two hours.
  6. Once beef is fork tender, remove to a bowl.
  7. Increase heat to reduce sauce at a medium/high simmer, about 10 minutes. Don’t let sauce scorch.
  8. Let cool, skim off oil/fat.
  9. Cool overnight. Remove fat from top.
  10. Reheat gently, serve over rice.

Scalloped Potatoes

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons table salt
  • 1/2 teaspoon ground black pepper
  • 4 lbs russet potatoes, peeled and cut into 1/8″ thick slices
  • 1 cup shredded cheddar cheese (about 4 ounces)

Method

  1. Heat oven to 350F.
  2. Melt butter in large Dutch oven over medium-high heat until foaming subsides.
  3. Add onion and sauté until soft and it begins to brown, about 4 minutes.
  4. Add garlic and sauté imto; fragrant, about 30 seconds.
  5. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes. Bring to a simmer.
  6. Cover, adjusting heat to maintain light simmer. Cook until potatoes are tender.
  7. Remove and discard thyme and bay leaves.
  8. Transfer mixture to a 3 quart gratin dish and sprinkle with cheese.
  9. Bake until cream has thickened and is bubbling around sides and the top is golden brown (about 20 minutes). Let cool for 5 minutes before serving.

Portuguese Dry Rub

  • White wine/garlic rub (before dry rub)
  • 1 tablespoon salt (adjust as necessary)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper

Oak wood is best for smoker.

Charring is important for final flavor.

Ruhrei – German Scrambled Eggs

Ingredients

  • 4 tablespoons flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 1/2 tablespoon butter

Method

  1. Mix flour and milk into a smooth paste, making sure there are no lumps.
  2. Add the eggs and salt. Mix well into a thin batter.
  3. Melt butter in a frying pan, add batter. Cut and turn with a spatula until form and cooked through.

Cheese stuffed potato cottage pie

This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post,  so check out the post and the original recipe.

Ingredients:

  • 5 lbs Russet potatoes
  • 1 stick + 6 TBSP butter, melted
  • 3/4 cup Half and Half
  • 8 oz Vermont Sharp cheddar, cubed
  • 1 TBSP Vegetable oil
  • 2.5 lbs Sirloin tips, cut into 1 inch cubes
  • 1 TBSP Butter
  • 1 onion, diced
  • 1 tsp garlic, minced
  • 3 TBSP flour
  • 2 cups red cooking win
  • 1 1/2 cups Beef stock
  • 2-3 sprigs Thyme
  • 1 TBSP strained tomatoes
  • Salt and Pepper

Directions:

  • Make mashed potatoes ahead of time
    • Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
    • Add in melted butter, stir well
    • Add in Half and Half, stir well
    • Salt and pepper to taste
    • Set aside and allow to cool, can refrigerate if needed

To make the Cottage Pie

  • Preheat the oven to 400 F, grease a 9×11 baking dish
  • In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
  • Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
  • Stir in the Flour and mix well. Add the beef back in.
  • Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
  • Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
  • Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
  • Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.