Sunday, March 13, 2011

Weekend Brunch: Homemade Maple Bacon Donuts

Ever since I started this blogging thing, I started saving 4-6 recipes to try out during the weekend. Not only does the weekend allow me to test, taste and remake recipes but from my experience pictures taken during the day look so much better.

I was an art minor in college and spent my time with botanical drawings and painting landscapes. I regret to this day not making the time for a photography class. So here I am, learning day by day what makes a food shot look styled and professional. Obviously my end result is to make you want to try my recipes. A couple of things I'm trying out: white plate & white tablecloth. Let me know what you think.

A more important topic on the agenda, donuts. I've been eyeballing this shortcut donut recipe for a while. I was motivated to make them as a going away present for a friend/follower. I hope she enjoys them.

Homemade Maple Bacon Donuts Adapted from Serious Eats
1 roll of biscuits (I used the Trader Joe's brand)
8 cups of vegetable oil

Maple Glaze
1 c powdered sugar
2 tbs maple syrup
1 tsp vanilla

2 cooked slices of bacon crumbled

Tools: 1 dutch oven or wok, chopsticks or thongs to flip the donuts and an oil & candy thermometer

Deep frying foods has always been intimidating to do on my own. I feel most comfortable using my wok to deep fry foods but just make sure whatever you use is tall enough so that the oil doesn't spill over.

Pour 8 cups of oil into your deep frying pan, turn heat on high and prep the donut dough while the temperature of the oil rises.

Unroll the can of biscuits, I love the popping noise that the container makes when you break it open. Do your best to keep the dough in a nice circular shape. Cut out the donut holes using a cookie cutter or something similar in shape (I used my Sigg lid).

Once the oil registers 350 degrees on the candy thermometer begin to gently drop the dough into the oil. Fry about 3-4 donuts at a time depending on the size of your pan.

Fry the donut for about a minute and a half and using chopsticks or thongs flip the donut onto the other side. Cook for another minute and then transfer the cooked donuts to a paper towel lined plate.

While frying the donuts, mix the glaze in a small bowl. Stir together the powdered sugar, maple and vanilla until you have a smooth glaze.

Once the donuts are done, dip the top half of the donut into the glaze. Set aside on a plate and sprinkle the crumbled bacon on top of the donut glaze.

Eat with coffee. High consumption of donuts will motivate you to go on the longest run you've ever been on.

Tuesday, March 8, 2011

Taco Tuesday: Cancun Tacos

This dish is my interpretation of a dish my husband consistently orders at our favorite Mexican restaurant. It is very similar to pollo en crema (the Mexican version of a red Alfredo sauce) and on top of having chicken, it also has shrimp and crab. Next time I make it I plan on adding more mushrooms, I love the taste that they bring to this dish.

4-6 medium sized cooked shrimp
1/4 c cooked crab meat
1/4 c shredded cooked chicken
1/4 of an onion chopped
2 cloves of garlic minced
1 c mushrooms chopped
1 tomato chopped
1/2 c chicken broth
1 tsp paprika
1 tsp salt
2 tbs milk
1/3 c sour cream
1/2 c shredded monterey jack
6-8 corn tortillas

In a skillet, saute the onion and garlic in oil until translucent then add the mushrooms.

Stir in the chicken broth, paprika, salt and tomatoes and simmer for about 5 minutes.

Add in the shrimp, crab meat and chicken.

Gently fold in the sour cream and milk. Once all of the ingredients have been mixed together well, sprinkle the shredded monterey jack over the dish.

Broil the dish for about 5 minutes until it comes out slightly golden end bubbly.

Spoon out into warm tortillas and enjoy.
You might have to eat these tacos with a fork.

Sunday, March 6, 2011

Weekend Brunch: Savory Crepes


 As a child, the crepes I had were made by my grandma and filled with berries, jams, cottage cheese, whipped cream and powdered sugar. Being picky for the first 20 years of my life, I naturally resisted these burrito style crepes.  It just didn't seem like an appetizing meal. Similar to my dislike for mustard, beans or avocados I slowly realized that I must be missing out on something that the greater population enjoyed.

These crepes are super simple to whip up and you can wrap them around any type of scramble.

4 eggs
1/2 c Bisquick
1/4 c cream (half and half or heavy whipping cream)
oil or butter for the pan

2 eggs
1/8 of an onion diced
4 asparagus stalks
2 mushrooms
1/4 bell pepper chopped
1 dollop of sour cream
salt & pepper

Put all of the ingredients into a blender and puree until there are no lumps left over. If you are doing this by hand use a whisk and whisk hard.

Coat a skillet with olive oil or butter and turn heat onto medium-low. Pour 1/4 cup of batter onto the skillet and swirl around so the batter covers the entire pan.

Cook for about 30 seconds to a minute until the underside looks brown and flip the crepe. Cook for another 30 seconds to a minute and set aside. Repeat this process again until you've used up all of the batter.

For the filling saute the onion, asparagus, mushrooms and bell pepper until cooked thoroughly. About 5-8 minutes. Set the vegetables aside and scramble your two eggs. Once the eggs are halfway cooked add in your chopped veggies. Wrap the veggie and egg scramble into the crepe with a dollop of sour cream.

Tuesday, March 1, 2011

Taco Tuesday: Lobster Avocado Tacos


I have come to the conclusion that standing alone, crab is better than lobster . . . unless it's used as an ingredient. I had left over lobster from my father-in-laws birthday so I spent all day trying to decide what to make:

lobster pot pie
lobster bisque
lobster risotto
lobster mac & cheese
lobster chowder
lobster pizza
lobster rolls
lobster tacos

I know, I'm a genius. If you don't have leftover lobster, the langostino tails from the freezer section of Trader Joe's work perfectly.

1 cup cooked lobster meat (or langostino tails)
1 avocado diced
2 tbs mayonaise
1 lime juiced
1/8 c chopped cilantro
2 green onions chopped
1/4 of a red cabbage head, shredded
1 tbs rice vinegar
salt and pepper
6-8 corn tortillas warmed
hot sauce
Serve with a Paloma

In a bowl, combine the lobster, avocado, mayonnaise, cilantro, lime juice and green onions. Season with salt and pepper.

In another bowl toss the shredded cabbage and rice vinegar.

Toss some red cabbage into a warm tortilla and spoon two scoops of lobster over the cabbage.


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