Asparagus with white wine and butter

Asparagus is my favorite vegetable (I know, it's a weird choice), and I really don't care how it's prepared.  Roasted, sautéed, grilled--any way you like it!  However, this recipe has to be one of my favorites.  Butter and white wine, you really can't go wrong with that combo!  Of course, I had to change it up a bit to make it extra special.

Ingredients:

• 2 tablespoons butter
• 1/2 onion finely chopped
• 2 tablespoons white wine
• 1 bunch fresh asparagus, chopped into bite sized pieces
• 1 teaspoon dried thyme
• 2 tablespoons lime juice

Melt the butter in a skillet over medium heat.  Add the onion and sauté for 2-3 minutes or until they turn slightly translucent.  Add the wine and let simmer until it reduces by half.  Add the asparagus, lime juice, and thyme and sauté 3-4 minutes or until the asparagus is bright green.

Baked Cheese and Fruit Dip

This dip was a favorite during grad school get-togethers.  My favorite ways to serve it are with Wheat Thins and apple slices.  I got the original recipe from here but made a few changes.  I've also tried using other kinds of cheeses, like white cheddar and goat cheese, to give it some additional flavor, but unless you're willing to spend a lot more money to use all goat cheese instead of cream cheese, the flavor doesn't come through.  I've decided to just stick with cream cheese and not try to make it too fancy.

Ingredients:

• 16oz. cream cheese
• 3 cups shredded Swiss cheese
• 2 cups dried cranberries
• 1 (8oz) can crushed pineapple (do not drain)
• 1/4 cup fruit juice (I've used orange, cranberry, and apple with good results)

Preheat oven to 375 degrees.  Combine all ingredients together (I use my KitchenAid mixer to speed things along).  Scoop the mixture into a 9-inch pie plate.  Bake for 15-20 minutes or until bubbly and lightly browned.  

Red Dirt Chicken

I grew up in Oklahoma where the dirt is a lovely red color (maybe because it has a lot of iron??).  The color of the spice blend I use with this chicken reminds me of the color of Oklahoma soil, hence the name.  I originally got the recipe from somewhere, but it has been a while, and I can't find it. 

Ingredients:

• 1.5 tablespoon sweet paprika
• 1/2 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 4 boneless, skinless chicken breasts (about 1/4 lb.)
• 1 small papaya, sliced

Preheat oven to 375 degrees.  In a small bowl mix paprika, salt, cumin, allspice, and cinnamon.  Coat both sides of the chicken with the spice mixture.  Put chicken in a greased baking sheet and bake for 20 minutes.  Serve with papaya.  

Homemade Granola Bars

I used to make these granola bars every few weeks, because they are quite tasty.  However, I haven't made them in several years because the last time I made them I cut my finger pretty badly when chopped the dates.  I decided that it was time to conquer my anxiety and make them again.  Cooking "therapy" at work!  I got the recipe from here, and surprisingly, it doesn't need any modifications.

Ingredients:

• 2 cups old-fashinioned oats
• 1 cup sliced almonds
• 1 cup shredded coconut
• 1/2 cup toasted wheat germ
• 3 tablespoons butter
• 2/3 cup honey
• 1.5 teaspoons vanilla extract
• 1/4 cup brown sugar
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

Preheat the oven to 350 degrees.  Toss the oats, almonds, and coconut together and spread on a baking sheet.  Bake for about 10-12 minutes, until lightly browned.  Transfer to a large mixing bowl and stir in the wheat germ.  Reduce oven temperature to 300 degrees.  In a saucepan mix together the butter, honey, vanilla, and brown sugar on medium heat and bring to a boil.  Pour over the oat mixture and stir in the dates, apricots, and cranberries.  Pour the mixture into a 2 quart greased baking dish.  Bake for 30 minutes or until light golden brown.  Cool at least 2-3 hours before cutting into squares.

Goat Cheese Frosting

I have been watching The Great British Bakeoff on Netflix recently, which has inspired me to bake more the last month than I have in the past year!  I got the idea for strawberry basil cupcakes with goat cheese frosting and tried it out on some of my coworkers this past week.  Unfortunately, the strawberry basil cupcakes still have a few kinks that need to be worked out, but this goat cheese frosting is scrumptious! I got the recipe from here.

Ingredients:

• 8 oz. goat cheese
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Using the whisk attachment, beat together the butter and cream cheese in a KitchenAid mixer for about 5 minutes or until fluffy.  Add the vanilla extract and mix until just incorporated.  On low speed slowly add the powdered sugar.  Once it is incorporated mix on high for 3-5 minutes.  

Lemon Cream Cheese Frosting

Lately, at night to help me fall asleep I have thought about different frosting and cake combinations, and a lemon cream cheese frosting has made frequent appearances.  I recently got the opportunity to try it out when I made strawberry rolls (they turned out okay but need some massaging before they are blog ready).  It was just as I hoped it would be.  I got the original recipe from here, but I, of course, made some changes.

Ingredients:

• 1/4 cup butter
• 4 oz. cream cheese
• 2 tablespoons lemon juice
• zest from 1 small lemon
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Using the whisk attachment, beat together the butter and cream cheese in a KitchenAid mixer for about 5 minutes or until fluffy.  Add the lemon juice, lemon zest, lemon extract, and vanilla extract and mix until just incorporated, scraping down the sides as needed.  On a low speed slowly add in the powdered sugar.  Once all the powdered sugar is mixed in, beat the frosting on high for about 3-5 minutes.

Hungarian (Inspired) Mushroom Soup

I went to a soup supper a few years ago, and something like this soup was served.  I talked with my Hungarian grandmother about it, and she told me that it is not, in fact, Hungarian.  It has some flavors that we could say are inspired by Hungarian cooking.  I got the recipe from here and made a few minor tweaks.


Ingredients:

• 1 lb. mushrooms, sliced
• 1 onion, chopped
• 2 tablespoon butter
• 1/4 cup flour
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon smoked paprika
• 4 cups chicken broth
• 2 teaspoons dried dill
• 1 teaspoon caraway seeds
• 1 tablespoon Worcestershire sauce
• splash of lemon juice
• 1 cup sour cream

In a Dutch oven melt the butter on medium heat.  Add the onions and mushrooms and sauté until the mushrooms have given up their liquid, and it has evaporated away, about 10-15 minutes.  Mix in the flour and paprika and cook for 2-3 minutes.  Add the broth, dill, caraway seeds, Worcestershire sauce, and lemon juice.  Bring to a boil then reduce the heat and let simmer for about 10 minutes.  Add the sour cream and serve.