Tag: recipe (page 2 of 15)

Korean-Inspired Loose Meat Sandwiches: #Sponsored By Farmer Girl Meats

This post is sponsored by Farmer Girl Meats

When Leslie, a third-generation beef producer and owner of Farmer Girl Meats asked if I wanted to partner on a recipe post, I gladly said “Yes.”

Farmer Girl Meats offers a delivery service for Kansas and Missouri pasture-raised meats including beef, chicken, pork, and turkey. Or, if you live near her farm in Warrenton, MO, you can also pick-up your order. Leslie offered to send me two pounds of ground beef from her family’s farm where their cows feed on native prairie grasses.  Meat delivery to St. Louis costs $5 per order, or $25 per year, unlimited.  She let me try it out for free. Learn more about delivery here.

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The JeniEats Brief Guide To Ham: Cooking It + Ideas For Leftovers

One thing that’s not a mystery: How much I love ham.

Growing-up, I looked forward to our family’s Easter dinner because of ham. Partly because of that cheesy potato hot dish topped with crushed corn flakes, but mostly because of ham. The leftovers were the best.

The good thing about preparing a ham is that it’s really, really easy. It’s already cooked, so all you have to do is heat it through and add some sauce. Our family was divided over raisin sauce. Half loved it and the other half hated it, reaching for the mustard instead. My favorite glaze combines the best of both worlds: Sweet fruit jam and mustard.

Ham ramblings aside, here’s a guide to all of my recipes that include ham. You’ll find my first adventure cooking a giant ham to ideas for using up your leftovers.

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Do You Ever Just Want To Eat Pasta Salad? My Favorite Version.

Do you ever just want to eat pasta salad? I’m having a lot of deep questions this week:

  • Do you ever just want to drink Lambrusco? You know, the good stuff, like they serve at Olive Garden.
  • Do you ever just want to buy those frozen potato disc puffs shaped like happy faces?
  • Do you ever just want to wear something Bedazzled?
  • Do you ever just want to eat a corn dog?

I didn’t end up caving for Lambrusco, potato happy faces, Bedazzled clothing or a corn dog, but I did make pasta salad.

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Browned Butter, Speculaas, Sea Salt, Nutella & Chocolate Crispy Treats

Yup, I did it.

I put all of my favorite things into a batch of crispy rice bars.

Homemade rice cripsy treats are special no matter your age. When I grew up, my folks only bought the packaged ones in the blue wrappers. I always found them to taste dense and bland. At some point I tasted homemade rice crispy treats and they blew my mind with their buttery, marshmallow goeyness.

As if homemade rice crispy treats can’t get better, Smitten Kitchen’s recipe for Salted Brown Butter Crispy Treats can: The browned butter adds a toasty, creme brulee flavor and the sea salt balances the sweet. Plus, Pearlman’s recipe calls for a whole stick of butter in contrast to the traditional Rice Crispy recipe which lists two-three tablespoons.

And then, the owner at a local bakery I work at added Speculaas to sea salt, butterscotch, and brown butter rice crispy treats. Cookie butter! This got my mind churning and I decided to try making them at home. I also added a chocolate-Nutella topping similar to what you’d find on a Scotcharoo and finished the bars with a sprinkle of flaky sea salt.

If you’ve never tried cookie butter, it reminds me of a peanut butter made from crushed up Biscoff cookies; those buttery, gingery cookies that Delta passes out on flights. It goes by the names cookie butter, Biscoff spread and Speculaas. I found knock-off versions of both cookie butter and Nutella at ALDI and Trader Joe’s.

“Theoretically, this has to work,” I told Jake before we taste tested the batch.

It did.

crispy treats II

In addition to the toasty browned butter flavor and hint of salt, you’ll also taste the Biscoff cookies. The chocolate topping firms up when it’s cool similar to that on a Scotcharoo bar. My measurements for cookie butter and Nutella are terribly inexact. I simply tossed in a couple big scoops of each. Feel free to use more for a stronger flavor. Hazelnut spread is fairly soft, though. If you add a higher ratio of spread to chocolate chips, the topping might firm up less.

Find less expensive versions of Nutella & Biscoff spread at ALDI and Trader Joe’s.

Ingredients:
6 cups of puffed rice cereal (not quite a full box).
10 oz. of marshmallows (most bags seem to be 10 oz).
1 stick of butter (I use salted)
1/4-1/3 teaspoon of flaky sea salt
Speculaas / Cookie Butter, a couple good spoonfulls (I used about 1/2 cup).
Bittersweet chocolate chips, about 3/4 bag
Nutella / chocolate-hazelnut spread
Flaky sea salt to sprinkle on top. Regular table salt will taste too harsh

Instructions:

  1. Melt one stick of butter in big pot. Cook gently until the butter turns golden brown and smells toasty. Watch carefully so that the butter doesn’t burn. If you use a smaller pan to melt the butter, you will have to transfer the marshmallow-butter mixture to a bigger bowl to mix. 
  2. Add the marshmallows and stir until they melt into the butter. The mixture will be sticky. Stir in about two serving spoon-sized scoops of cookie spread and add the salt.
  3. Turn off heat. Pour in six cups of puffed rice cereal. Stir quickly to combine while the butter-marshmallow mixture is still warm.
  4. Pour into a lightly greased pan (I used a 9X9). With lightly buttered fingers, press the treats gently into an even layer. Buttering your fingers prevents the mixture from sticking to your hands. Don’t press the mixture too hard, otherwise it will become dense.
  5. Melt about 3/4 of bittersweet chocolate chips with a couple of big spoonfuls of Nutella (about three oz). I just used the microwave.
  6. Spread evenly over the puffed rice treats. As long as the chocolate isn’t very warm, sprinkle flaky sea salt on top.
  7. Cut and serve when cool. If you can’t wait until they topping firms up, that’s OK too!

Why You Should Steam Your Own Crab Legs At Home

You could pay $30 at a restaurant for a steam pot meal that includes a cluster of snow crab legs and lots of other things that aren’t snow crab legs, or enjoy them at home for far less.

This month, Jake requested crab legs for his birthday. The thought of preparing crab legs at home had always intimidated me, so I never attempted it, even though friends claimed it was really easy. Over the years, I’ve asked people how to prepare crab legs at home. Some suggested steaming. Another friend her mom bakes them in the oven. After reading through this blog post by the Cooking Fishmonger listing six ways to cook crab legs at home, I felt brave enough to just go for it. I love how the post ends with the advice: “Some common sense will help in cooking your snow crab.”

Ordering crab at restaurants is a pricey treat. Sometimes the crab hasn’t tasted so fresh and other times the shells are really soggy. Plus, the amount of crab you actually receive is small. The seafood we’ve bought from our local fishmonger Bob’s has always tasted fresh. All they sell is seafood, so I figure they take extra care to store it and ensure its freshness. Plus, their employees are happy to answer questions about cooking the seafood or storing it in one’s fridge and pack everyone’s order on a big bag of ice with a fresh lemon. I bought two bags (a little over two pounds total) of frozen, pre-cooked snow crab legs for $12 per pound. Frozen crab legs are usually available at most grocery stores and bulk stores like Costco. I see advertisements for crab leg sales from time to time.

At home, I let the frozen crab sit in my refrigerator until dinner time. Then, I cooked (or reheated) the legs by throwing them into a pot semi-filled with boiling water until warmed through. I gave each cluster a gentle shake to eliminate excess water and tossed them with lots of Old Bay seasoning. It was that simple.
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For $26, we both enjoyed a snow crab leg feast with more clusters than we’d ever been served at a restaurant. I found inexpensive crab crackers and pick sets at my local Asian market. Next time I will take my friend Tracy’s suggestion to steam crab legs with beer and fresh lemon. “Why didn’t I try this before?” I wondered.

Have you ever steamed crab legs at home? I’d love to hear about the most recent, new food you tried preparing at home. 

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