Tuesdays With Dorie: Allspice Crumb Muffins
This week’s pick is Allspice Crumb Muffins, chosen by Kayte of Grandma’s Kitchen Table. What a yummy week to return!
I love a good crumb. Coffee cakes, muffins, pastries.. I’ll always pick crumb! It’s just yummy. So I was all over this recipe and hoping it would turn out well. Luckily it did!
So, I know these are called Allspice Crumb Muffins, but I didn’t have any.. so I made my own. For each teaspoon of allspice, you can substitute 1/4 teaspoon cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon nutmeg. Works like a charm!
I enjoyed making these muffins- it was a nice break from cupcakes. They’re soft on the inside, crunchy on the top and have just enough spice. Make sure you try these out!!
Quesadilla Casserole
This is one of those good money-saving recipes. It uses canned beans and frozen corn, two things we almost always have around. I was also able to use the monterey jack cheese and tortillas for another recipe (one of my fall favorites- Chicken Apple Chili!).
As I was putting the recipe together, I wasn’t sure that I would like it. When it came out of the oven, I changed my mind. It’s not the most beautiful of dishes, but it tastes great. It also reheats well in the oven if you have leftovers. Yum!
Quesadilla Casserole
(from Every Day with Rachael Ray)
3 tbs vegetable oil
3/4 cup chopped onion
One 29oz can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat leaf parsley
Five 10-inch flour tortillas
8oz monterey jack cheese, shredded
1 cup store-bought green enchilada sauce (we used regular tomato salsa instead)
1. Preheat oven to 400 degrees. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in the reserved liquid.
2. Grease a heavy ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress layers. Repeat with remaining tortillas and ingredients. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for one minute. Serve with enchilada sauce (or salsa).
Dear TWD Friends,
Lots of love (and apologies!),
Natalie
Turkey, Bacon and Pesto Pizza
This pizza recipe came about because of some extras in the fridge. Ground turkey, a few strips of bacon, some pesto, some cheese.. pizza was my first thought. This recipe combines some great tastes- the pesto matches well with the cheese and the turkey. We couldn’t get enough!
You could make this pizza with store bought items and it would be very quick. But it wouldn’t take long to use homemade items, either. My go-to pizza dough recipe (linked below) takes only 15-20 minutes to prepare, and I used homemade pesto, which took maybe 15 minutes total to prepare. Either way, it’s fairly quick and yummy!
Turkey, Bacon and Pesto Pizza
1/2 lb ground turkey
1 batch pizza dough (storebought or homemade)
1/2 cup pesto (storebought or homemade)
4-6 slices cooked bacon, crumbled
1/4 cup chopped tomatoes (I used cherry tomatoes)
8 oz. shredded mozzarella cheese
salt, pepper and parmesan cheese to top
1. Preheat the oven to 450 degrees. In a medium skillet, cook the turkey until browned. Set aside.
2. On a nonstick pan, covered with olive oil, stretch out your pizza dough. Spread pesto over the dough. Layer with ground turkey, cooked bacon, chopped tomatoes, and shredded cheese. Top it all with salt, pepper and parmesan cheese.
3. Bake pizza for 12-15 minutes or until crust is browned and cooked through.
Cooking Light’s Bacon Mac&Cheese
I’ve admitted to you before on Oven Love that I have a tried and true macaroni and cheese recipe from my grandmother that I never stray from. But…
this one has bacon.
(Sorry, Grams.)
I saw it in Cooking Light and I couldn’t resist. It was about a month ago (pre-Italy) when I was just starting to cook again after the first trimester. How could I pass up cheesy, bacon-studded pasta?
The dish doesn’t disappoint. I used extra sharp cheddar (Tillamook, if I remember correctly) to make up for the lack of butter in this light recipe. I didn’t even miss the butter, truthfully. I thought the method of thickening the milk made a fine cream sauce. Kudos to you on that one, Cooking Light!
Do try this. If it satisfies a pregnant woman, it’s sure to work for anyone, right?
Cooking Light’s Bacon Mac
6 servings (serving size: about 1 cup)
- 3 1/4 teaspoons salt, divided
- 12 ounces strozzapreti or penne pasta
- 4 teaspoons all-purpose flour
- 1 1/2 cups skim milk, divided
- 2 cups finely shredded sharp cheddar cheese, divided
- 1/4 cup sliced green onions
- 1 teaspoon hot sauce
- 1/4 teaspoon pepper
- 2 slices center-cut bacon, cooked and crumbled
- Cooking spray
1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
Our Italian Holiday
To give you a quick run-down on our trip, we spent two days in Rome, two days in Naples (Pompei/Capri included), two days in Florence, one day in Bologna and one day in Venice. Without boring you with every tiny detail and pictures you probably won’t look at, I’ll just tell you what I learned about food while in Italy.
Regions matter. Pizza in Rome is not the same as pizza in Naples. In fact, no pizza is the same as pizza in Naples (amazing!!), because that’s where pizza was born. When in Italy, eat the local specialties. Find out what ingredients are special to the area and eat those. There’s no better place to do it. You’d think all food is created equal in the amazing land of Italy, but it’s not. Examples from our trip: pizza in Naples, caprese salad in Capri, ribollita in Florence, bolognese in Bologna..
Breakfast means croissants. Not that I have anything against croissants, but there aren’t too many breakfast choices in Italy. It’s just not their thing. They’re coffee people.
Fresh pasta is worth the work. Nick and I took a cooking class while in Bologna, where we made fresh pasta with bolognese sauce. The technique is specific, and it takes some work, but the taste of fresh pasta is something you must taste before you die. The Italians really know what they’re doing pasta-wise.
Gelato is the King of Ice Creams. I know everyone talks about how amazing gelato is, but it bears repeating. It is amazing. Only the Italians can capture fresh fruit flavors so flawlessly in ice cream form. Our best cones were in Rome and Florence.. if you’re there, eat as much as you can.
Avoid the tourist spots for dinner. I knew this rule before we went, but I decided (in a fit of tired, preggy, hungry craziness) on our second night in Rome to eat on the Piazza Navona. The food was overpriced and just wasn’t up to par. Try to get recommendations from your hotel or at least try a restaurant on a side street instead of a main area. Your wallet and your tummy will be glad you did.
Enjoy every bite. The most important thing is to enjoy the food. That’s why I have so few pictures of it- because I wanted to experience it and enjoy it to the fullest. It’s truly some of the best food in the world.
We had an amazing time, but it’s back to real life. Fun, fall treatsies to come!
(first gelato, watermelon. enjoyed every bit!)
Vacation!
I had some grand ideas about setting up blog posts while we’re away, but I just didn’t get to it. Instead, I’ll make you a list of fun things you’ll be seeing when I get back, and some links to my favorite blogs to keep you busy (just don’t leave me forever!)
Coming up on Oven Love..
(no guarantees on when!)
Turkey, Bacon and Pesto Pizza
Bacon Mac & Cheese
Eggplant Parmesan
Roasted Vegetable Pasta Salad
September PMOW (I really hope to get this done before we leave- I’ll try!!)
And upon our return, of course, you’ll get a full run-down on all the amazing Italian food and my cooking class in Bologna!!
While you’re awaiting our return, check out these foodies!
New Blogs
(these are some pals who just got started in the blog world- please cheer them on!)
Philly Vegan
Cleanliness is Next to Godliness
The Berry Bushel
Ja Cie Kocham
Old Favorites
A Whisk and A Spoon
Peabody
Ezra Pound Cake
My Baking Addiction
Phemomenon
Omnomicon
Bakerella
Smitten Kitchen
Food Librarian
Our Best Bites
Picky Palate
Pioneer Woman
My Kitchen Addiction
She’s Becoming Doughmesstic
Spork or Foon
Phew! Have fun while I’m away! Love to you all!
August PMOW Round Up: Granola Bars
Chocolate Chip Peanut Butter Granola Bars
Hooray for another month of Pre-Made, Our Way! This was a quick little challenge- I only gave a week’s notice- but the assignment was an easy one. Granola bars are something I often buy in the grocery store because it seems like I can’t create them at home in the same way. Leave it to PMOW to prove me wrong!
I worked from this King Arthur Flour recipe to create Chocolate Chip Peanut Butter Granola Bars. I usually go for the chocolate or honey nut granola bars over the fruity ones, so it’s no big surprise that I went this direction.
I definitely enjoy these bars. I think next time I’ll go without the peanut butter so I can taste more of the oats, but otherwise, they’re a really great treat! They’re not any more nutritious than store-bought bars, but at least they’re free of fake sugars.
If you’re interested in joining in the PMOW fun, you’ve still got today! Entries are due tonight by midnight. Click here to find out all the details!
Chocolate Chip Peanut Butter Granola Bars
-based on a recipe from King Arthur Flour
(makes about 20 bars)
3/4 cup sugar
2 tbs light corn syrup
2 tbs melted butter
1 2/3 cups quick oats
1/3 cup quick oats, finely processed (oat flour)
1/2 tsp salt
1/4 tsp cinnamon
1 cup Rice Krispies
1 1/2 cup mini chocolate chips, divided
1/3 cup peanut butter
1 tsp vanilla
1/4 cup melted butter
1/4 cup honey
1 tbs water
1. Preheat oven to 350 degrees. In a small bowl, mix sugar, butter and corn syrup until well combined.
2. Mix sugar mixture, oats, oat flour, salt, cinnamon, Rice Krispies and 1 cup chocolate chips. Set aside.
3. Mix wet ingredients – peanut butter, vanilla, butter, honey and water- until well blended. Mix wet ingredients into dry. Press mixture into a 13×9 pan and bake for 20-30 minutes or until edges begin to brown slightly.
4. Remove from oven and let cool for 5-10 minutes. Top with the remaining chocolate chips. Loosen the edges while the bars are still in the pan. You can cut them in the pan or turn them out, but let them cool completely (at least an hour or two) before storing or eating.
Pre-Made Our Way Quick Challenge: Granola Bars
Remember a few weeks ago when I said I would get right on posting the August challenge? Well a few weeks came and went, and August is almost over, so welcome to the first PMOW Quick Challenge! This month we’re tackling granola bars and you’ve got just one week- the pressure is on! (No pressure at all, really.. you know that right?)
(^not my picture!)
Granola Bar Recipes from…
Alton Brown
Ina Garten
King Arthur Flour
Tastespotting (there are 25+ recipes here!)
Instructions: Remember, this is just a quick version of a totally relaxed challenge. Anyone and everyone is invited to join in. As usual, the only real requirement is to bake them. Ideally, though, please bake, take a photo or two, and post about it on your blog (it’s okay if you don’t have one!). Then, send one picture, the link to your blog post, and any comments to me at natalieherr@gmail.com. Then I’ll post a round-up of all of the participants by the end of the month. Please post and send pictures/comments by Monday, August 31 at midnight. Have fun!
