Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Chocolate Chip Hazelnut Cookie Recipe http://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html http://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html#comments Wed, 14 Jan 2015 14:23:11 +0000 http://steamykitchen.com/?p=39303 This chocolate chip cookie recipe features: This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table. The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. ...

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Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

This chocolate chip cookie recipe features:

  • This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table.
  • The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience.
  • Big chocolate chunks throughout cookie, crisp and browned on bottoms, soft and tender in the center.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I first met Dorie Greenspan in a middle of bland lunch buffet at a food conference. You’d think that when feeding a crowd of cookbook authors, food photographers and other important people in the culinary world, one would take the utmost care in providing a feast, worthy of being written about, or at least memorable in a good way.

Baking Chez Moi by Dorie GreenspanBut, we weren’t there for the food. There aren’t very many times in my life that I can actually say that! At food conferences, we attend to learn, share and connect. The conference lunch buffet is just there for calories and to keep our energy high. After the conference is a totally different story — it’s all about food and wine then!

Dorie is instantly recognizable, her short-cropped hair, distinctive, round-rimmed glasses and everlasting smile. She’s happy, always happy, always smiling and is one of those people who make you instantly feel loved and special.
If you love baking or French inspired cooking, you’ll probably have seen her books: Around My French Table (try the Chicken in a Pot recipe – here’s the recipe on Dorie’s website), Baking with Julia (as in Julia Child), Paris Sweets and others. Here’s her entire list of cookbooks.

From her brand new book, Baking Chez Moi – Recipes from My Paris Home to Your Home Anywhere, I chose her recipe, “Edouard’s Chocolate Chip Cookies,” a classic American-style chocolate chip cookie with one worthy addition: hazelnut flour.

Here’s what Dorie says about the recipe:

Edouard’s Chocolate Chip Cookie Recipe

“When Edouard Bobin, the co-owner of one of the sweetest small bistros in Pris, Le Pantruche, said he would give me the recipe for his favorite hazelnut cookie, I knew the minute I read the one-word title, Cookies, that chocolate chips would be involved.”

“These cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I’ve never seen a grown French person sip); and even good with Armagnac.”

– Dorie Greenspan

The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. You can also use almond meal/flour as well. Both nut flours are made from only from super-fine ground blanched nuts. Sometimes, you’ll find it labeled “hazelnut meal” or “almond meal.”

Bob’s Red Mill makes both the almond meal/flour and hazelnut meal/flour.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I love the hazelnut flour – ground so fine it’s almost powdery.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

I followed Dorie’s instructions exactly, even enjoying the suggested glass of Armagnac with my first cookie!

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Our hens provided the eggs – we have a couple of hens that lay olive green eggs. The color reminds me of our 1970’s Chevrolet Impala Station Wagon with deluxe wood panels and drab olive green paint that we used to have growing up.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

In fact, all of the hens lay very distinctive eggs – I can tell you who laid which egg!

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Inside the shell of the olive egg is a creamy, almost blue-tinged color.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Use real sea salt.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Instead of chocolate chips, I used Scharffen Berger 70% Bittersweet Baking Chunks. You can also buy a good bar of dark or bittersweet chocolate and chop it up into chunks.

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

And enjoy with milk (or Armagnac!)

Chocolate Chip Hazelnut Cookie Recipe Dorie Greenspan

Baking Chez Moi by Dorie GreenspanWe’re also giving away a copy of Dorie Greenspan’s Baking Chez Moi Cookbook!

Enter the giveaway here

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Chocolate Chip Hazelnut Cookie Recipe by Dorie Greenspan

Servings: 50 cookies Prep Time: 15 minutes + 2 hours chilling in refrigerator Cook Time: 15 minutes
chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan-3683

Recipe reprinted with permission from Houghton Mifflin Harcourt. Baking Chez Moi: Recipes from my Paris Home to Your Home Anywhere by Dorie Greenspan.

Ingredients:

3 1/2 cups all-purpose flour (476 grams)
1 1/4 teaspoons fine sea salt
3/4 teaspoons baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter, at room temperature (2 sticks)
1 cup sugar (200 grams)
1 cup packed brown sugar (200 grams)
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
1 1/2 cups hazelnut or almond flour (150 grams)

Directions:

1. In a medium bowl, whisk the flour, salt, baking soda and baking powder together.

2. In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.

3. Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)

4. Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.

5. Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2" rounds of dough onto baking sheet, about 2-inches apart.

6. Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine- they'll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.

 

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1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html http://steamykitchen.com/38718-one-step-fail-proof-prime-rib-roast-recipe-on-rotisserie.html#comments Wed, 10 Dec 2014 14:40:18 +0000 http://steamykitchen.com/?p=38718 Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 ...

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Prime Rib Roast Recipe

Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process.

But I now rely on my 1-Step, Fail Proof Prime Rib Roast Recipe, which produces even BETTER results than anything I’ve ever tried.

The solution is to use a rotisserie. We’ve had this Ronco bad boy for about four years. It gets used more often than my oven, because it’s easy to clean, easy to operate (just turn the timer knob) and provides excellent results 100% of the time.

prime rib roast rotisserie

(Here’s my Amazon affiliate link if you’d like to purchase one)

Rotisserie for Prime Rib???

Most people associate rotisserie for chickens, but we use it for lamb roasts, pork tenderloin and prime rib roasts too.

The rotisserie’s turning mechanism ensures the prime rib roast recipe cooks evenly and has a nice crust on all sides, while keeping the center medium to medium-rare. With a built-in timer that automatically shuts off the oven, you are guaranteed perfect prime rib.  The timing is based on the weight of the prime rib.

Prime Rib Roast Recipe - Rotiserrie

Standing Prime Rib Roast

What is a rib roast, a.k.a. Standing Rib Roast a.k.a. Prime Rib? It’s basically the same cut as a rib eye steak. But instead of cutting individual steaks, the meat is left uncut and often tied to keep its nice shape during cooking.

This one is from the fine folks at Lobel’s in New York. For the past 60 years, five generations of the Lobel family have run the most well-known meat market in New York. They ship  their exceptional meats nationwide. This is a USDA Prime Dry Aged Rib Roast (they also have Wagyu Prime Dry Aged Rib Roast.) But no need to get all fancy if you don’t want to. Just a nice hunk of rib roast with good marbling. Most rib-eyes have that nice band of fat around what I call the “collar” of the ribeye, which is my #2 favorite part of a ribeye. My #1 favorite part is the BONE (hey, I’m Asian. I like to gnaw and nibble all that juicy meat on the bones to the dismay of my dogs!)

Prime Rib Roast Recipe

Let’s season this prime rib!

I love rubbing the prime rib with Kansas City Steak Seasoning from Two Snooty Chefs (fun name!)

Prime Rib Roast Recipe on Rotisserie

Fill the pan with some veggies. These veggies will roast along with the prime rib, and we’ll use this to make the Red Wine Au Jus.

Prime Rib Roast Recipe - Fresh Vegetables

Here’s your one-step, fail-proof method

With the rotisserie, this Prime Rib Roast becomes super simple, one-step and fail-proof. Load ‘er up!

Prime Rib Roast Recipe - Rotiserrie

Turn it on. 16-18 minutes per pound, depending if you want it rare or medium-rare. We went with 18 minutes per pound. Set the timer on the rotisserie.

Prime Rib Roast Recipe - Rotiserrie

The dripping fall conveniently into a pan that I’ve loaded with vegetables. This all gets collected to make the Red Wine Au Jus. Oh, I forgot, I threw in a few sprigs of fresh thyme in there too.

To check doneness, use an instant-read meat thermometer; 125 degrees F for rare; 160 degrees F for well done; insert at thickest part of roast and away from bone

Prime Rib Roast Recipe - Rotiserrie

When it’s done, let it rest while you make the Red Wine Au Jus. YUM! Can you smell that? Isn’t this one-step process on the rotisserie so easy?

Prime Rib Roast Recipe

Red Wine Au Jus

Carefully pour the contents of the pan into a small saucepan.

Prime Rib Roast Recipe

Pour in 1 cup of good quality red wine (yeah, that was from my wine glass)

Prime Rib Roast Recipe

1 cup of beef broth.

Prime Rib Roast Recipe

Pan drippings + Roasted Vegetables + Red Wine + Beef Broth = Red Wine Au Jus.

Prime Rib Roast Recipe

Let it simmer for 8 minutes.

Prime Rib Roast Recipe

Strain.

Prime Rib Roast Recipe

 

Cut the Prime Rib Roast

The first step is to cut the bones off.

Prime Rib Roast Recipe

Prime Rib Roast Recipe

The bones will then get cut further and all go on MY plate (heehee!)

Then slice the prime rib roast into desired thickness. You can also carve this at the table, if you wish.

Prime Rib Roast Recipe

Serve with the Red Wine Au Jus.

Prime Rib Roast Recipe

 

Big thanks to Lobel’s for sending me a big, fat, USDA Prime Rib Roast. The meat was exceptional, the best we’ve ever had, perfectly aged. We’ve been spoiled now!

More Recipes to Explore

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Yorkshire Pudding (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Dr. BBQ’s Famous Baby Back Ribs (Steamy Kitchen)

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1-Step, Fail Proof Prime Rib Roast Recipe on Rotisserie

Servings: 6 Prep Time: 10 minutes Cook Time: varies
Prime Rib Roast Recipe

A 4-pound roast (with 3 bones) will feed 6 people. Purchase whatever size roast you need, adjust cooking time based on size. Please read the instructions that comes with your rotisserie on how to load the rib roast and cooking times. Our rotisserie instructions were 16-18 minutes per pound.

Ingredients:

One bone-in prime rib roast
salt and pepper (or seasoning blend of your choice)
3 carrots, peeled, cut in big chunks
3 stalks celery, cut in big chunks
1 large onion, quartered
several sprigs of thyme
1 cup red wine
1 cup beef broth

Directions:

Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.

Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.

Set rotisserie to cook according to manufacturer's instructions. Please read the manual and find cooking time chart, as your machine may be different from mine.

When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat. Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.

To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.

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Ruth’s Chris Sweet Potato Casserole Recipe http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html http://steamykitchen.com/38468-ruths-chris-sweet-potato-casserole-recipe.html#comments Sun, 30 Nov 2014 18:51:49 +0000 http://steamykitchen.com/?p=38468 Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays. My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the ...

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Sweet Potato Casserole Recipe

Years ago, we dined at Ruth’s Chris Steakhouse in Sarasota. The kids were itty bitty, but they got dressed up with fancy new clothes. The special occassion, none, other than my in-laws were visiting from Clarence, New York for the holidays.

My late father-in-law, George, was a lover of steak. Super-seared, almost burnt on the outside, but red-rare on the inside. If it wasn’t cold and moo-ing in the middle, it wasn’t cooked right.

In Sarasota, there were only two restaurants that knew how to do steak “George’s way” and wouldn’t give a fuss if he sent it back: Ruth’s Chris and Flemings.

We each ordered our favorites: my husband and mother-in-law love the delicate filet mignon. I can go to any steakhouse, and without even cracking open the menu, just call for a rib-eye, medium-rare

The kids just poached off everyone’s plates, except for George a.k.a.”Papa’s,” as their little nubby teeth couldn’t chew rare cow.

The one dish we all agreed on was the Ruth’s Chris Sweet Potato Casserole, a creamy-sweet dish served individual ramekins, topped with a crunchy, brown-sugar and pecan crust.

Sweet Potato Casserole Recipe

This will be our second Christmas without “Papa.” We will enjoy a charred-on-the-outside steak in his honor (but medium-rare for us) and this Ruth’s Chris Sweet Potato Casserole.

We’ll dine together and remember Papa, fondly. Scott will tell stories of how Papa would rig his BBQ grill at home to produce exactly the steak he liked.

And perhaps, in heaven, there are angels who grill Papa’s steaks perfectly, every time.

This sweet potato casserole recipe comes directly from Ruth’s Chris Restaurants – they’ve generously allowed us to reprint and adapt their recipe.

The homemade version is perfect to serve with a traditional steak dinner. We normally pair it with our Perfect Prime Rib Recipe with Red Wine Au Jus.

The two distinct textures of this Sweet Potato Casserole go so well together that we decided to go a little overboard on the topping so that each bite of mashed sweet potato could be accompanied by a generous scoop of the crunchy, sweet, nutty topping.

Right before publishing this post, I went to my computer to see if I could possibly find a photo of that night at Ruth’s Chris, out of the 32,051 photos in my archive (life of a food blogger.)

Within seconds, I spotted the photo. From 2007, after our amazing dinner, waiting for the valet in front of Ruth’s Chris Steakhouse. By this time, the kids had enough of good behavior. They were DONE! :-)

Sweet Potato Casserole Recipe

How to make Ruth’s Chris Sweet Potato Casserole

Note: You can use CANNED sweet potato, to save this step.

Peel and cut each sweet potato in half. If it’s a really large/thick sweet potato, you might want to cut into thirds. The key is to keep the pieces relatively the same size.

Sweet Potato Casserole Recipe - Peel & Cut Sweet Potatoes

Boil the sweet potatoes for 20 minutes, until easily pierced with a sharp paring knife (no resistance)

Sweet Potato Casserole Recipe - Boil Sweet Potatoes

The sweet potatoes are mashed and mixed with just a bit of vanilla extract for extra flavor.

Sweet Potato Casserole Recipe - Mash Sweet Potatoes

The Pecan Crumb Topping is so simple to make, we added extra pecans.

Sweet Potato Casserole Recipe - Pecan Crumb Topping

All that’s left is to to do is fill individual ramekins and top with spoonfuls of the crunchy pecan topping. Bake at 350F.

More recipes to explore

How to turn “cheap choice steak” into “Gucci Prime” steak (Steamy Kitchen)

Perfect Prime Rib with Red Wine Au Jus Recipe (Steamy Kitchen)

Jim Lahey’s No Knead Baguette (Steamy Kitchen)

Flank Steak with Bloody Mary Salsa (Steamy Kitchen)

Creamed Spinach Recipe (Tyler Florence)

Cauliflower and Broccoli Au Gratin (NY Times)

NY Style Chopped Salad (The Pioneer Woman)

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Ruth's Chris Sweet Potato Casserole Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes
ruths-chris-sweet-potato-casserole-recipe-3358

Recipe adapted from Ruth's Chris with permission. Instead of boiling sweet potatoes, you can microwave the potatoes, whole. Poke several holes in each sweet potato. Microwave, uncovered, on high for 5 minutes. Rotate and turn the potatoes, microwave again for 3-5 minutes (depending on thickness of potato.) Check for doneness.

BONUS TIP: To save time, use cooked, canned sweet potatoes! Another idea, use half cooked pumpkin/half sweet potatoes.

Ingredients:

1.5 pounds sweet potatoes, peeled (about 4 medium-sized)
Crust Topping Mixture:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter
Sweet Potato Mixture:
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 egg, well beaten
1/4 cup butter

Directions:

1. Cut the sweet potatoes half and add them to a pot of salted water. Bring the pot to a boil, and cook for 20 minutes, or until the sweet potatoes are cooked through. They should be easily pierced with a fork. Drain.

2. Preheat the oven to 350F. Mash the sweet potatoes with the Sweet Potato Mixture ingredients. Combine thoroughly and pour into a baking dish.

3. In a separate bowl, combine Crust Topping Mixture, and sprinkle Crust Mixture evenly onto the surface of the sweet potatoes.

4. Bake for 30 minutes at 350°.

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Pioneer Woman’s Buttermilk Biscuits http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html#comments Sat, 15 Nov 2014 04:00:02 +0000 http://steamykitchen.com/?p=6566 These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his ...

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These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his birthday at the ranch and castrating cattle. ~jaden

Must.

pioneer-woman-buttermilk-biscuit-048

Make.

pioneer-woman-buttermilk-biscuit-062

These.

Or let him…

pioneer-woman-buttermilk-biscuit-032

Make them for you.

You might as well add flour and buttermilk to your grocery list right now.

The Pioneer Woman's Buttermilk Biscuit Recipe

Build them muscles, boy!

The Pioneer Woman's Buttermilk Biscuit Recipe  rolling dough

Use your cookie cutters.

The Pioneer Woman's Buttermilk Biscuit Recipe Making shapes

To make biscuits shaped like a doggy.

pioneer-woman-buttermilk-biscuits-recipe-2

Or a….um…what is that???

pioneer-woman-buttermilk-biscuits-recipe-3

The Pioneer Woman's Buttermilk Biscuit Recipe

Yummy.

The Pioneer Woman's Buttermilk Biscuit Recipe Nathan

Dang. ‘dem biscuits are good!

The Pioneer Woman's Buttermilk Biscuit Recipe  Nathan2

Especially if they are shaped like ducks, cowboy boots and doggies.

pioneer-woman-buttermilk-biscuit-033

Or even just regular shaped.

The Pioneer Woman's Buttermilk Biscuit Recipe final photo

Enjoy them with The Pioneer Woman’s Buttermilk Fried Chicken. But don’t get caught stealing crispy bits off of Daddy’s plate when he’s are not looking. Oops.

The Pioneer Woman's Buttermilk Biscuit Recipe I got caught

The only thing better? Goin’ to the Pioneer Woman’s Ranch and having birthday cake.

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Pioneer Woman's Buttermilk Biscuit Recipe

Servings: 4 Prep Time: 20 minutes Cook Time: 15 minutes
pioneer-woman-buttermilk-biscuit-048

Pioneer Woman's Buttermilk Biscuit Recipe adapted from The Pioneer Woman Cooks

Ingredients:

4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter

Directions:

1. Preheat your oven to 450F.

2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.

3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.

4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.

5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.

6. Cut rounds with a biscuit cutter and place them on a baking sheet.

7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.

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Salmon with Magical Butter Sauce http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html http://steamykitchen.com/38066-salmon-with-magical-butter-sauce-recipe.html#comments Mon, 20 Oct 2014 19:10:26 +0000 http://steamykitchen.com/?p=38066 What you’ll learn: 5-ingredient salmon recipe Microwave: butter + your favorite fruit jam + balsamic vinegar Use on shrimp, pork chops, fish or steamed vegetables How to pan-seared salmon When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it ...

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Salmon with Magical Butter Sauce

What you’ll learn:

  • 5-ingredient salmon recipe
  • Microwave: butter + your favorite fruit jam + balsamic vinegar
  • Use on shrimp, pork chops, fish or steamed vegetables

salmon-magical-butter-sauce-8861

How to pan-seared salmon

When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it can cause parts of the salmon to overcook.

Salmon with Magical Butter Sauce Recipe

 

I like to just roll the salmon piece and tie with twine (skin or no skin it’s up to you.) This gives me a nice, even salmon “steak” that cooks evenly. With the piece of salmon that I have here, I removed the skin, then rolled the salmon. Tied twine in 2 or 3 different places. Then cut that roll in 2 or 3 pieces – so that I have several pieces of salmon steak, each about an 1 1/4-inches thick. The larger the salmon piece, the more steaks you can make.

Season with salt and pepper.

Heat a little oil in the pan, place salmon down in the pan. Sear for 2 minutes.

I have kitchen envy…these photos were taken 4 years ago, in my old house when I had a real gas stove.

 

salmon-magical-butter-sauce-8843

Turn salmon over. See that nice crust? Cook for 1 minute.

salmon-magical-butter-sauce-8844

Turn heat to medium-low, then cover loosely with tin foil.

The loose tin foil traps heat to cook the inside of the salmon – but it still lets steam escape, so that you don’t lose that nice crust you’ve created.
salmon-magical-butter-sauce-8846

Alternatively, you can do this in the oven. But cooking this way on the stovetop saves you from having to heat up the oven.

What about asparagus? Magical butter sauce is the best.

salmon-magical-butter-sauce-8870

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Salmon with Magical Butter Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Salmon with Magical Butter Sauce

If you are using the Magical Butter just by itself: In a microwave safe bowl, melt the butter, then whisk in the remaining ingredients.

Ingredients:

FOR THE MAGICAL BUTTER SAUCE
1/2 cup butter
3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
1 1/2 tablespoons balsamic vinegar
salt and pepper
1 tablespoon minced herbs (like parsley, cilantro, basil, chives)

FOR THE FISH
1 piece skinless salmon fillet, about 5-6 inches long
salt and pepper
Vegetable oil, for cooking

Directions:

1. Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie it tight! Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.

2. Heat a large frying pan with some vegetable oil over high heat. When hot, add the salmon steaks. Cook for 2 minutes. Turn the salmon over. Cook an additional 1 minute. Turn heat to medium-low, then cover pan loosely with tin foil. Cook for 4-5 minutes, or until the salmon is cooked through. Remove salmon to clean plate.

3. To the same pan on medium-low heat, add the Magical Butter ingredients. Cook until bubbly and butter is melted, about 30 seconds. Pour on top of the salmon.

 

 

 

 

 

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Pressure Cooker White Bean Chili Frito Pie http://steamykitchen.com/25426-white-bean-chili-frito-pie-pressure-cooker.html http://steamykitchen.com/25426-white-bean-chili-frito-pie-pressure-cooker.html#comments Fri, 25 Jan 2013 15:49:36 +0000 http://steamykitchen.com/?p=25426 Prior to 6 months ago, my motto for beans was, “love to eat ’em, hate to cook ’em!” Cooking beans the regular old way requires forethought the night before to soak the beans. But the problem with that is that usually, the night before, I’m too full from dinner to even think about what I’d possibly want to eat the ...

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White Bean Frito Pie Recipe

Prior to 6 months ago, my motto for beans was, “love to eat ’em, hate to cook ’em!” Cooking beans the regular old way requires forethought the night before to soak the beans. But the problem with that is that usually, the night before, I’m too full from dinner to even think about what I’d possibly want to eat the next day. It requires extreme planning and organization – which I just do not have.

White Bean Frito Pie Recipe

Then I learned that you can cook beans in a pressure cooker WITHOUT pre-soaking the beans the night before..

ezbeancookerThere’s a gadget that I want to introduce to you – not only is it genius, but the people behind the company are awesome. They wanted to pay me to create a recipe using the EZ Bean Cooker, but instead of paying me, I suggested that they donate $2,000 to my local Boys and Girls Club that Scott and I have adopted.

What a great trade! I get to enjoy beans, cooked in 60 minutes or less WITHOUT SOAKING and the DeSoto branch Boys & Girls Club made their fundraising goal. They happened to be short in fundraising and this made up the difference.

And the best part of this for you is that I’m giving another one of these EZ Bean Cookers away. Check out this giveaway post to enter!

Enjoy the recipe!

White Bean Chili Frito Pie Recipe Video

 

 

 

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Pressure Cooker White Bean Chili Frito Pie Recipe

Servings: 8-10 Prep Time: 5 minutes Cook Time: 50 minutes
White Bean Frito Pie Recipe

Directions are for either a regular pressure cooker or an EZ Bean Cooker.

Ingredients:

2 cups of cooked ham, cubed
1 red pepper, chopped
2 medium tomatoes, chopped
1 cup frozen corn kernels
1 onion, chopped
1 pound dry white beans, rinsed & drained (Great Northern Beans)
2 cans diced tomatoes with green chiles (look for Rotel brand)
1 envelope taco seasoning
2 cups water

Directions:

Sort beans by removing and discarding any foreign material or shriveled/discolored beans. Rinse beans with cold water. Add the sorted and rinsed beans to the inner cooking pot of the pressure cooker. Add the water and additional ingredients.

FOR EZ BEAN COOKER: Replace the lid on the EZ Bean Cooker and turn clockwise to lock the lid in place. Make sure that the pressure release valve is in the closed vent position. Select the "Great Northern Beans" button on the cooker, then push "Start". Once the cook cycle is complete, use caution to manually release the pressure.

FOR PRESSURE COOKER: Follow the directions included with your pressure cooker. Cook under pressure for 50 minutes.


 

 

 

 

 

 

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Chocolate Cake S’mores Cookies http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html#comments Fri, 18 Jan 2013 16:45:00 +0000 http://steamykitchen.com/?p=24350 In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is. We’ve made ...

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In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is.

We’ve made S’mores many times, but it’s a dangerous affair since my husband, a former Eagle Scout learned the proper way to stack fire logs to produce long lasting, intense, big flame, big heat fires. He stacks them like a game of Jenga.

Trying to make S’mores in that fire WITHOUT the added bonus of singed arm hairs is almost impossible. The heat of the fire is so intense that you literally have to lay on the ground, crouch behind the stack of bricks to protect your face while reaching in with your non-dominant hand (you wouldn’t want to burn off your good hand) holding a stick with a marshmallow dangling off it.

And that is why I love these S’mores Cookies. No burning, no singe-ing.

Picky Palate cookbook on AmazonThese cute little cookies are from my friend, Jenny Flake’s new cookbook, The Picky Palate Cookbook. Jenny and I always have fun together, wherever we meet up. Usually, there’s cameras, cupcakes and wine involved. Sometimes, all of the aforementioned inside the privacy of a limo. We party in style! :-)

What I love about Jenny’s cookbook is that it’s FUN. Who else would stuff an Oreo inside a chocolate chip cookie?? All of the recipes are family favorites.

You might be wondering, why is the word “cake” in this recipe? Well, Chocolate Cake S’mores Cookies are made with cake mix. Yup, boxed devil’s food cake mix, whisked with eggs, brown sugar and butter. The batter is thick, just like cookie batter. Then you get to decorate the cookies with bits of graham cracker, mini marshmallows and a mini bar of chocolate.

Oh, and the photos of the Chocolate Cake S’mores Cookies? Those are Jenny’s photos from the book. We made these cookies and by the time I got the camera out, nearly all of them were gone. GONE. I was robbed by 3 hungry kids and a sweet-toothed husband.

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Chocolate Cake S’mores Cookies Recipe Video

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Chocolate Cake S'mores Cookies Recipe

Servings: 36 cookies Prep Time: 5 minutes Cook Time: 13 minutes
chocolate-cake-smores-cookies-featured-1.jpg

From The Picky Palate Cookbook by Jenny Flake.

Ingredients:

One 18.25 ounce box devil's food cake mix
2 large eggs
1/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
3 1.55 ounce Hersey's chocolate bars, cut into rectangles
1 1/2 cups mini marshmallows
1 1/2 cups roughly chopped graham crackers

Directions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone liner.

Add the cake mix, eggs, brown sugar and butter to a large bowl and mix until combined. With a medium cookie scoop, place the dough onto the prepared baking sheet, 1 inch apart. Press the cookies to flatten to about 1/2 inch thick. Press a chocolate bar piece, 2 marshmallows and 2 graham cracker pieces on top of the flattened cookie dough. Bake for 11 to 13 minutes, until cooked through. Let cook for 5 minutes before transferring to a cooling rack.

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Kale Salad with Cherries and Pecans http://steamykitchen.com/24357-kale-salad-with-cherries-and-pecan-recipe.html http://steamykitchen.com/24357-kale-salad-with-cherries-and-pecan-recipe.html#comments Mon, 07 Jan 2013 18:42:20 +0000 http://steamykitchen.com/?p=24357 This past month, I’ve been to no fewer than 6 different bookstores – which is actually a difficult feat considering I live in a small town and all the local bookstores have closed (sob) actually, 4 of the bookstores were large airport bookstores (another sob – I don’t care much for traveling during the holiday season.) At each store, propped ...

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Kale Salad with Cherries and Pecans

The Smitten Kitchen Cookbook on Amazon
This past month, I’ve been to no fewer than 6 different bookstores – which is actually a difficult feat considering I live in a small town and all the local bookstores have closed (sob) actually, 4 of the bookstores were large airport bookstores (another sob – I don’t care much for traveling during the holiday season.) At each store, propped up front and center is Deb’s (Smitten Kitchen) cookbook.

I love that the book features Deb’s strangely comforting black/white mottled countertop design. Not that the countertop is strange, but it’s strange that I’ve followed Deb for so long now that I feel warm-yummy every time I see her blog photos – which always is set on her kitchen countertop. Do I want to snuggle up on her kitchen counter? I might just, given the chance. Hmmmm…..strange, right?!

When I got the book in the mail, the first recipe I flipped to was Salted Brown Butter Crispy Treats – rice krispy treats made with nutty browned butter?! Deb’s hallmark sweet treats are balanced with healthy recipes like Vermouth Mussels with Tarragon Oven Fries. In simple terms, it’s a book filled with recipes you actually want to cook. Big Breakfast Latkes (shredded potato/onion latke with sunny side up egg on top) would be perfect for weekends, vegetarian Ratatouille Sub is “belly warming”, and of course, Kale Salad with Cherries and Pecans carries all the crunch, sweetness that you could ever want in a salad.

I’m lucky enough to be able to see Deb once year or so – we’ve been to the Bahamas togetherpartied on a rooftop and Jacob’s first subway ride was to come see me at a book signing. She’s amazing, loving and is just as chatty in person as on her blog.

Get it: The Smitten Kitchen Cookbook by Deb Perelman

Kale Salad with Cherries and Pecans

Now, about that salad…..We grow kale every year in the garden, it’s just now starting to get big enough to harvest the leaves. Kale is super-easy to grow, and it’s one of those plants that you can harvest leaf by leaf – just pluck enough for the salad.

Most of the kale recipes that I see are for cooked kale (see Caribbean Kale & Bacon or Kale Chips (try them!), so get really excited to see kale salad recipes – oh yes, try this Kale & Cauliflower Salad that’s one of my all time favorites.

Deb’s recipe for Kale Salad with Cherries and Pecans features frilly crunchy (healthy!!) raw kale, creamy goat cheese, tart dried cherries, crunchy pecans and paper-thin slivers of radish. The variety of flavors, colors and textures that you experience in this salad is what brings me joy.

Watch me make the Kale Salad with Cherries and Pecans!

The book: The Smitten Kitchen Cookbook by Deb Perelman

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Kale Salad with Cherries and Pecans

Servings: 4 Prep Time: 5 minutes Cook Time:
kale-salad-with-cherries-and-pecans-featured-9990.jpg

From The Smitten Kitchen Cookbook from Deb Perelman

Ingredients:

FOR THE SALAD
1/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilledFOR THE DRESSING
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
salt and freshly ground black pepper to taste

Directions:

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.

Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.

Add the radishes, pecans and cherries. Crumble the goat cheese over top.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.

NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

 

Kale Salad with Cherries and Pecans

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Prime Rib Roast with Miso Jus http://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html http://steamykitchen.com/24985-prime-rib-roast-recipe-miso-jus.html#comments Wed, 19 Dec 2012 16:53:00 +0000 http://steamykitchen.com/?p=24985 Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.   If you’re looking for a more traditional recipe, check out my ...

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Prime Rib Roast with Miso Jus Recipe

Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.

Perfect Prime Rib Recipe with Red Wine Jus

 

If you’re looking for a more traditional recipe, check out my other post for the Perfect Prime Rib Roast with Red Wine Jus.

Prime Rib Roast with Miso Jus Recipe

This is by far the most simple way to cook a Prime Rib Roast – my trick is to start with a savory-sweet-umami-rich ingredient, Miso Paste. Rubbing the Prime Rib Roast with miso, salt and pepper will season the roast nicely. If you’re concerned that the Prime Rib Roast will taste like miso soup – let me give you a guarantee that it certainly won’t. When miso is combined with meat and heat, the flavor profile helps deepen the flavor of the meat itself, much better than just plain salt. It’s like the difference between sprinkling salt on your bread vs. spreading a rich butter.

Prime Rib Roast with Miso Jus Recipe

In my recipe, you can either use low-sodium miso paste (my favorite is shiro miso, which is white miso) or Miso & Easy, a super easy to use miso product, from the makers of one of Japan’s #1 brand of miso, Marukome. I’ve developed quite a few recipes for them over the past year – come take a look.

Prime Rib Roast with Miso Jus Recipe

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Prime Rib Roast with Miso Au Jus Recipe

Servings: 6-10 Prep Time: 10 minutes Cook Time: 20 minutes per pound
Prime Rib Roast with Miso Rub

Ingredients:

1 (6-10 pound) standing rib roast
salt and freshly ground black pepper
1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
5 large carrots, halved
8 stalks celery, halved
2 onions, halved
1 cup red wine
2 cups good quality beef stock

Directions:

Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

 

Perfect Prime Rib Recipe with Red Wine Jus

 

If you’re looking for a more basic recipe, check out my other post for the Perfect Prime Rib Roast with Red Wine Jus.

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Roasted Pumpkin Recipe http://steamykitchen.com/23757-roasted-pumpkin-recipe.html http://steamykitchen.com/23757-roasted-pumpkin-recipe.html#comments Thu, 18 Oct 2012 16:53:30 +0000 http://steamykitchen.com/?p=23757 This week is time to celebrate. For the first time since March, I can open the doors and windows of my house without the outside blowing in hot, humid, furnace-like air. In the mornings and late at night, it actually feels like we don’t live in the jungle. Other reasons to celebrate, Trader Joe’s Pumpkin Spice Coffee + Keurig + Eco ...

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How to roast pumpkin recipe

This week is time to celebrate. For the first time since March, I can open the doors and windows of my house without the outside blowing in hot, humid, furnace-like air. In the mornings and late at night, it actually feels like we don’t live in the jungle.

Other reasons to celebrate, Trader Joe’s Pumpkin Spice Coffee + Keurig + Eco Brew reusable capsule thingy so that I can use my own coffee.

How to roast pumpkin recipe

That makes my morning!

Despite the weather being manageable in the early morning and late night, it’s still unbearably hot the rest of the time. Which means no carved pumpkins for us South Floridians – the pumpkins MELT in the heat. If we carve it, there’s only a window of about 3 days that the pumpkin can stay outside without looking like a sad jack-o-puddle.

We roast ’em. It’s a great side dish for the Fall (this will be part of my Thanksgiving dinner!)

How to roast pumpkin recipe

How to roast pumpkin video

How to roast pumpkin recipe

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How to roast pumpkin recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
roasted-pumpkin-recipe-featured-9568.jpg

Same technique can be used for butternut squash or any other type of large, hard squash.

Ingredients:

1 small pumpkin or 1/4 large pumpkin
1 tablespoon olive oil
sea salt
ground clove
ground cinnamon
ground nutmeg
1 tablespoon packed brown sugar

Directions:

Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, about 1-inch thick.

Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.

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