Hot Eats and Cool Reads: November 2012

Wednesday, November 28, 2012

Buttermilk Cornmeal Pancakes Recipe from The Back in the Day Bakery Cookbook



















When I first saw The Back in the Day Bakery Cookbook online browsing one day, I knew I had to check it out. Luckily my local library had it, and I was able to request it. This cook book has over 100 recipes, both savory and sweet. 


















I decided to try these amazing Buttermilk Cornmeal Pancakes since I'm not a fan of regular pancakes. They turned out so delicious!! The flavor isn't too sweet and I just love the texture that the cornmeal adds. I served them with the Mixed Berry Syrup that I posted last week. My daughter loved them so much, she ate all of the leftovers that day. Some other recipes in this cookbook that caught my eye were Mexican Hot Chocolate Shortbread Cookies and Roasted Chicken and Vegetable Cobbler. Can't wait to try them! Enjoy!

Buttermilk Cornmeal Pancakes (print recipe)

What you need:
1 1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon fine sea salt
2 tablespoons sugar
2 large eggs, lightly beaten
2 1/2 cups buttermilk
1 stick of butter, melted 
butter for serving
mixed berry syrup

Directions:
In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar.

In a large measuring cup, whisk together the eggs, buttermilk and 6 tablespoons of the melted butter.  Whisk the wet mixture into the dry, until just combined.

Heat a skillet over medium high heat. Grease the hot skillet with remaining 2 tablespoons butter. (I used less) 

Pour 1/4 cup of the batter onto the hot skillet for each pancake, making 4 at a time. After 2-3 minutes when bubbles start forming, lift pancake up halfway to with a spatula to check if it's golden brown. If so, flip each pancake and cook about 2 minutes more until golden brown. Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Serve with butter and mixed berry syrup.


 

*In accordance with the FCC guidelines, if you make a purchase from the Amazon link above, I will receive a small commission at no cost to you for the referral.* 

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Slow Cooker French Dip Sandwich

This recipe was shared at:
Work it Wednesday at High Heels and Grills
Show & Share Wednesday at Semi Homemade Mom
Wednesday Extravaganza at Hungry Little Girl
Cast Party Wednesday at Lady behind the Curtain
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Mealtime Monday at Couponing & Cooking
Foodie Friday at Simple Living
Weekend Potluck at The Better Baker
Linky Party at Foodie Friends Friday
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch

Monday, November 26, 2012

Pineapple Sweet and Sour Chicken Recipe


















This recipe for Pineapple Sweet and Sour Chicken turned out fabulous!! It's fairly quick to cook, making it a great weeknight meal! If you are a fan of regular sweet and sour chicken, you will love this recipe. Enjoy!!

Pineapple Sweet and Sour Chicken (print recipe)

What you need:
1/4 cup olive oil
2 large boneless, skinless chicken breasts, sliced into thin slices
3 tablespoons flour
3 tablespoons cornstarch
1/2 cup celery, finely sliced
1/2 cup shredded carrot
1/2 cup onion, finely diced
3 cloves garlic, minced
1- 8 oz can pineapple chunks, chopped and reserve juice for the sauce
3 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
salt and pepper, as desired
cooked white rice

Directions:
Place chicken, salt, pepper, flour and cornstarch in a ziploc bag, and shake until chicken is evenly coated.

Combine pineapple juice, brown sugar, vinegar, soy sauce and ketchup and stir until mixed. Set aside.

In a large skillet, heat olive oil over medium high heat. Add coated chicken, and cook until it starts turning brown and is almost cooked through. Add celery, carrot, onion, garlic and pineapple. Saute for about 5 minutes or until veggies start to soften. Reduce heat to medium. Add the sauce to the chicken and veggie mixture and continue to cook until it thickens, about 2-3 minutes. Serve over white rice.

Recipe source: A Thrifty Mom (slightly adapted)

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Banana Pudding

This recipe was shared at:
Manic Monday at Bobbi's Kozy Kitchen
Mealtime Monday at Couponing & Cooking
Foodie Friday at Simple Living
Weekend Potluck at The Better Baker
Linky Party at Foodie Friends Friday
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch
Work it Wednesday at High Heels and Grills
Whimsy Wednesday at Smart School House
Cast Party Wednesday at Lady Behind the Curtain
Wonderful Food Wednesday at At Home Take 2
All My Bloggy Friends at Love Bakes Good Cakes
Trick or Treat Tuesday at Bru Crew Life 
Recipe Round Up at Gooseberry Patch

Saturday, November 24, 2012

Salmon and Pasta with Lemon Dill Sauce Recipe















This Salmon and Pasta with Lemon Dill Sauce turned out to be such a delicious pasta dish. It's quite easy to prepare, and it would be perfect for any day of the week. You can serve it with a salad, or any veggie side for a complete meal. I hope you enjoy this as much as we did!

Salmon and Pasta with Lemon Dill Sauce (print recipe
3-4 servings

What you need:
1/2 pound bow tie pasta
8 ounces salmon fillets, thawed (seasoned with salt, pepper and dill weed)
olive oil
3 cloves garlic, minced
1/4 cup onion, finely diced
1/3 cup chicken broth
1/4 cup white wine
1/2 teaspoon dill weed
juice from one lemon (about 2-3 tablespoons)
1/2 teaspoon lemon zest
1/2 cup cream
2 tablespoons fresh parsley, minced
salt and pepper as desired

Directions:
Preheat oven to 375 degrees. Place seasoned salmon in a greased glass baking dish. Bake for 15-20 minutes, or until fish flakes easily. Flake fish into bite sized pieces. Cook pasta according to package directions. Rinse and set aside.

Meanwhile in a large skillet, heat some olive oil over medium heat. Saute garlic and onion for about 5 minutes, or until tender. Add broth, wine, dill weed, salt, pepper, lemon juice and zest. Bring to a boil, reduce heat and simmer for about 5 minutes. Add cream and parsley, simmer for about 3 more minutes. Add pasta and salmon, and toss to coat. remove from heat and serve.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Mushroom and Brown Rice Casserole

This recipe was shared at:
Foodie Friday at Simple Living
Weekend Potluck at The Better Baker
Linky Party at Foodie Friends Friday
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch
Work it Wednesday at High Heels and Grills
Whimsy Wednesday at Smart School House
Cast Party Wednesday at Lady Behind the Curtain
Wonderful Food Wednesday at At Home Take 2
All My Bloggy Friends at Love Bakes Good Cakes
Trick or Treat Tuesday at Inside Bru Crew Life
Mix it Up Monday at Flour Me with Love
Mealtime Monday at Couponing & Cooking

Weekly Favorites Saturday 11/17- 11/24

This is a weekly series highlighting my top 6 posts every week! They might be newer posts, or oldies. Either way, you may discover something you've missed! 

Top post of the week: Magic Crust Custard Pie


















#2 Ham & Eggs Baked in Crispy Hashbrown Cups



















#3 Apricot Fruit Tart Dessert from The Disney Channel





















#4 Pumpkin Rice Pudding























#5 Creamy Baked Mac & Cheese

















#6 Pumpkin Crunch Cake

















If you liked these recipes, follow the Hot Eats and Cool Reads board on Pinterest here!

Thursday, November 22, 2012

Mixed Berry Pancake Syrup Recipe




We love fruit. You can always find some type of fruit in the fridge, freezer or sitting out on the counter at our house. I decided to try out a new pancake recipe, and just knew homemade berry syrup would be the perfect topping for the pancakes. 

I really love how this syrup turned out. It's easy to make, and you can't beat the wonderful flavor. It's great for topping waffles, french toast, pancakes, cheesecake or ice cream. This is a must for any of our breakfasts from here on out. Enjoy!! 

Mixed Berry Pancake Syrup (print recipe)

What you need:
2 cups mixed fruit (fresh or frozen, thawed)
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice

Directions:
In a medium saucepan over medium heat, combine fruit, sugar, water and lemon juice. Bring to a boil, reduce heat and simmer for 15 minutes or until juice has thickened into syrup. Stir occasionally while cooking and smash berries with the back of the spoon while stirring. Serve over pancakes, waffles or ice cream!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Caramelized Baked Chicken Legs or Wings

This recipe was shared at:
Work it Wednesday at High Heels and Grills
Whimsy Wednesday at Smart School House
Cast Party Wednesday at Lady Behind the Curtain
Wonderful Food Wednesday at At Home Take 2
All My Bloggy Friends at Love Bakes Good Cakes
Trick or Treat Tuesday at Bru Crew Life
Mix it Up Monday at Flour Me with Love
Mealtime Monday at Couponing & Cooking

Monday, November 19, 2012

Book Review: Take One for the Team by Thomas Slater




Summary from Goodreads:
The compelling sequel to No More Time-Outs finds Wisdom Jones accepting the terms of a deadly proposition from his old enemy: a life for a life. Wisdom Jones’s mother needs a kidney and the only donor is one of his old enemies, Highnoon, who offers the organ for the chance to kill Wisdom. Jones accepts the proposition, but issues a stipulation of his own: he wants one week to intervene in the lives of his trifling family members and steer them away from a pathway of destruction.

With only a limited time on earth, Wisdom is left with the task of saving the marriage of his only sister from the wrath of her thuggish lover. The next ones will be tricky, but somehow, Wisdom must manage to convince his baby brother to give up the crack pipe and persuade his elder brother from living a very dangerous lifestyle. But the true test will lie in convincing his television evangelist father that pimping from the pulpit can be costly; a forbidden appetite that could ultimately turn fatal.

Take One for the Team leaves Wisdom Jones matching wits with deadly adversaries in an attempt to free his family from the hand of destruction and deliver them into the land of righteousness.


My Thoughts:
I loved Wisdom's character from No More Time Outs, so I was excited to find out there is now a sequel! With death hanging over Wisdom's head, he decides before he dies, he needs to set his family on the right path. Both of his brothers are still a mess, both lost to the streets. His sister and preacher father haven't changed either, and are still out cheating on their spouses. Wisdom knows he needs to pull the family together for his mother's sake. If he's giving his life for his sick mother's replacement kidney, he needs them to make some sacrifices as well. Wisdom comes into some crazy drama and obstacles during his week long journey to bring his crazy family together. Some of these people in this book have completely fallen off their rocker and will stop at nothing to get what they want. I also love this book is set in Detroit! One of my favorite cities!

This book is non stop action, just like Slater's other books. I love how he switches between main characters, alternating chapters, so you see it through everyone's eyes. I didn't lose interest through the entire book, and I was anticipating what the next round of craziness would be. I really liked the ending and how everything turned out. Great read!

I rate this book 4.5 out of 5 stars! 

The author sent me this book to read and review. It did not affect my opinion in any way.

Pumpkin Rice Pudding Recipe


Saturday, November 17, 2012

Weekly Favorites Saturday 11/10- 11/17

This is a weekly series highlighting my top 6 posts every week! They might be newer posts, or oldies. Either way, you may discover something you've missed! 



Top Post of the week: Creamy Baked Macaroni and Cheese
















#2 Tator Tot Hotdish




















#3 Garlic Butter Baked Pollock Fillets






















#4 Chicken and Rice Casserole (No Cream soup)


















#5 Chicken and Barley Soup

















#6 Apricot Fruit Tart Dessert from The Disney Channel





















If you liked these recipes, follow the Hot Eats and Cool Reads board on Pinterest here!

Friday, November 16, 2012

Breakfast Beef Roast Hash Recipe




The first time I ever tried beef roast hash was at my Aunt Linda's house. It was delicious, and I loved it from the very first bite. Anytime I have leftover beef roast, carrots and potatoes from the slow cooker, I always make this hash for breakfast the next day. I've also added finely chopped fresh mushrooms, and they fry up with the rest of the ingredients really well. My egg of choice to top with is over easy. I just love the runny yolk mixed in with the crispy hash. Ella's not much of an egg eater, but she loved it that way too! This recipe is yummy and it's a great way to use up some leftovers! Enjoy!

Breakfast Beef Roast Hash (print recipe)

What you need:
leftover beef roast, ground finely in a food processor
leftover potatoes, finely diced
leftover carrots, finely diced
butter or bacon grease
salt and pepper
eggs, cooked as you prefer

In a skillet, melt butter over medium high heat. (start out with a smaller amount, you can add more if needed)

Add roast, potatoes, carrots, salt and pepper. Stir occasionally. Fry until the hash is browned and crispy. Serve with eggs. 

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Cuban Black Bean Soup 
Book Review: The Lies We Told by Diane Chamberlain

This recipe was shared at:
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Manic Monday at Bobbi's Kozy Kitchen
Mealtime Monday at Couponing & Cooking
Church Supper at Everyday Mom's Meals

Thursday, November 15, 2012

Book Review: Detroit City Is the Place to Be by Mark Binelli




Summary from Goodreads:
Once America's capitalist dream town, Detroit is our country's greatest urban failure, having fallen the longest and the farthest. But the city's worst crisis yet (and that's saying something) has managed to do the unthinkable: turn the end of days into a laboratory for the future. Urban planners, land speculators, neo-pastoral agriculturalists, and utopian environmentalists—all have been drawn to Detroit's baroquely decaying, nothing-left-to-lose frontier.

With an eye for both the darkly absurd and the radically new, Detroit-area native and Rolling Stone writer Mark Binelli has chronicled this convergence. Throughout the city's "museum of neglect"—its swaths of abandoned buildings, its miles of urban prairie—he tracks the signs of blight repurposed, from the school for pregnant teenagers to the killer ex-con turned street patroller, from the organic farming on empty lots to GM's wager on the Volt electric car and the mayor's realignment plan (the most ambitious on record) to move residents of half-empty neighborhoods into a viable, new urban center.

Sharp and impassioned, Detroit City Is the Place to Be is alive with the sense of possibility that comes when a city hits rock bottom. Beyond the usual portrait of crime, poverty, and ruin, we glimpse a future Detroit that is smaller, less segregated, greener, economically diverse, and better functioning—what might just be the first post-industrial city of our new century.


My Thoughts:
I was super excited when I found out that I won this book from First Reads on Goodreads. Detroit City is the Place to Be, is a great title for this book. It describes how I feel about the city perfectly. I had the chance to go to Detroit with my sister Shannon, in the summer of 2011. We visited the Heidelberg Project, met Tyree Guyton, saw Michigan Central Station, and even ate at an awesome artisan deli in Corktown, called Mudgie's. These are just a few places that makes Detroit, the amazing city it is today and in the future!

This book describes Detroit's history, it's people and what might happen in the future. It mentions true crime stories, info about the failed auto industry, describes various structures and neighborhoods, and corruption within the city government. The descriptions about the city landscape are very accurate and real, even though you really have no idea what's it's like until you see the city with your own two eyes. The author did a fantastic job researching and writing this book and I was hooked from page one.

I rate this book 5 out of 5 stars!



*In accordance with the FCC guidelines, if you make a purchase from the Amazon link above, I will receive a small commission at no cost to you for the referral.*

Wednesday, November 14, 2012

Tator Tot Hotdish Recipe




Minnesota is the land of hotdishes! They are rarely called casseroles, and more than likely include a can of cream of something soup! I love looking at old church cookbooks from Minnesota. Almost every recipe in the main dish section is a hotdish. You can tell they were very popular in the 70's and 80's!

Tator Tot Hotdish is a favorite from my childhood. Everyone makes it a little different, but my Mom's was of course the best! (hehe!) I changed it up slightly by adding garlic and mushrooms. Because everything is better with garlic and mushrooms, right? It's been a long time since I've made this. My daughter wasn't too sure about it at first, but after she tried the first bite, she loved it! Not too long after, her plate was completely cleared. 

This is easy to make and will feed a family for a reasonable price. I hope you enjoy!!

Tator Tot Hotdish (print recipe)

What you need:
1 pound lean ground beef
1 medium onion, diced
3 cloves garlic, minced
1- 8 oz carton white mushrooms, sliced
1- 10.5 ounce can cream of mushroom soup
1 cup milk
1- 14.5 ounce can green beans, drained
1- 16 ounce package of tator tots
salt and pepper as desired

Directions:
Preheat oven to 375 degrees.

In a large skillet, saute ground beef, onion and garlic until beef is no longer pink, adding mushrooms within the last few minutes of cooking. Add salt and pepper. Stir in the cream soup, milk, green beans and stir until combined. Remove from heat and pour into a glass 9x13 baking dish. Add a layer of tator tots on top and bake for 30 minutes, or until tator tots are browned.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Capellini al Fresco

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Manic Monday at Bobbi's Kozy Kitchen
Mealtime Monday at Couponing & Cooking
Church Supper at Everyday Mom's Meals
Weekend Potluck at The Country Cook
Creative Thursday at Michelle's tasty Creations
Thursdays Treasures at Recipes For My Boys
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursdays at Mandatory Mooch

Monday, November 12, 2012

Chicken and Barley Soup Recipe




I could make soup everyday, and my 5 year old would be the happiest girl in the world. She loves most any soup I make and it's so much fun to see how she likes some we've never tried before. After we ate, she asked me what type of grain was in this soup. I have no idea how she even knows barley is a grain, at the age of 5. She continues to amaze me with her knowledge all the time!

Saturday, November 10, 2012

Weekly Favorites Saturday 11/3-11/10

This is a weekly series highlighting my top 6 posts every week! They might be newer posts, or oldies. Either way, you may discover something you've missed!

Top post of the week: Savory French Toast Breakfast Bake


#2 Easy Baked Sweet and Sour Chicken


#3 Sweet Citrus Tilapia


#4 Chicken and Rice Casserole (No Cream Soup)



















#5 Very Blueberry Muffins


#6 Creamy Baked Macaroni and Cheese


If you liked these recipes, follow the Hot Eats and Cool Reads board on Pinterest here!
 

Friday, November 9, 2012

Creamy Baked Macaroni and Cheese Recipe




I just love a good homemade mac and cheese! This is classic comfort food, especially when it's served with some fried catfish or chicken, greens and cornbread with a few dashes of hot sauce on top! I have so many great memories eating meals like this. Can we say yum??

This recipe is pretty easy to make. I really love trying new cheese combos when making mac and cheese, but I always go back to this one which includes velveeta, cheddar and swiss. It turns out so creamy and the flavor is delicious!! I hope you enjoy this recipe as much as we do!

Creamy Baked Macaroni and Cheese (print recipe)

What you need:
2 cups elbow macaroni or other similar sized pasta
5 tablespoons butter
1/4 cup onion, finely diced
1/2 teaspoon paprika
1/4 cup flour
3 cups milk
8 ounces velveeta, cut into small cubes
1 cup shredded cheddar plus 1/2 cup for topping
1 cup shredded swiss
salt and pepper as desired
butter for greasing baking pan

Directions:
Cook macaroni according to package directions. Rinse and drain.

Grease a 9x13 glass baking dish.

Meanwhile, preheat oven to 350 degrees. In a large saucepan, melt butter over medium heat. Add onions, paprika, salt and pepper and saute for 5-7 minutes or until onion is tender. Add flour, stir until it's combined into a paste and cook for about 2-3 minutes. Add milk and heat until sauce begins to thicken, stirring often. Stir in the velveeta, 1 cup cheddar and swiss and remove from heat once cheeses are melted.

Pour macaroni and cheese sauce in the baking dish. Stir to combine. Sprinkle remaining 1/2 cup cheddar evenly over the top. Bake for 30 minutes or until top starts browning.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Moscato d'Asti with Strawberries

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Mix it Up Monday at Flour Me with Love
Thanksgiving Blog Hop at Katherine Martinelli
Weekend Potluck at The Country Cook
Creative Thursday at Michelle's Tasty Creations
Thursdays Treasures at Recipes for my Boys!
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursdays at Mandatory Mooch
Wonderful Food Wednesday at At Home Take 2
Work it Wednesday at High Heels and Grills
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes

Wednesday, November 7, 2012

Very Blueberry Muffins Recipe




My daughter Ella is on a huge blueberry muffin kick right now. She tried to talk me into buying her some at Target the other day, but we walked out of the store with some frozen blueberries instead so we could make them at home. She had so much fun helping me measure out all of the ingredients and mixing them together. This is the perfect recipe to get your kids in the kitchen and involved with cooking!

These muffins turned out great! They were so moist and the amount of blueberries was crazy good! I am a huge fruit lover, so the more blueberries, the better! Enjoy!


Very Blueberry Muffins (print recipe)

What you need:
2 cups all purpose flour
2/3 cups sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
additional melted butter and coarse or granulated sugar (I used raw sugar)

Directions:
Preheat oven to 375 degrees. 

Grease eighteen 2 1/2 inch muffin cups or line with paper baking cups.

In a mixing bowl, stir together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients and set aside.

In a separate bowl,  beat the eggs. Stir in the milk, melted butter and vanilla extract. Add to dry ingredients, mix until just moistened. Fold in the blueberries. 

Scoop batter into muffin cups, filling each cup 3/4 full. Bake for 20-25 minutes or until muffin tops are golden brown. 

Remove muffins from the pan and set on a wire rack. Brush each muffin with melted butter, and dip each muffin top in a bowl of sugar to coat.

Recipe source: Recipe.com (slightly adapted)

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Garlic Chicken and Gravy

This recipe was featured at: Daily Dish Magazine

This recipe was shared at:
Wonderful Food Wednsday at At Home Take 2
Work it Wednesday at High Heels and Grills
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Foodie Friends Friday at A Lil Country Sugar
Weekend Potluck at 4 Little Fergusons
Tasty Thursdays at Mandatory Mooch
Creative Thursday at Michelle's Tasty Creations
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for My Boys