Author Archives: jillpickle

Cheese Olive Herb Bread & Mushroom Brie Soup

IMG_4776IMG_4777IMG_4778

It all started with the need to use up our Brie cheese.  I found 2 good looking recipes on Pinterest.  I decided to made this soup.  Some modifications that I made were to put the onions in the oven to caramelize as well as the mushrooms.  I did not have enough room on one cookie sheet so I used 2, 1 for the mushrooms and 1 for the onions.  I used a little less butter than called for to cook the garlic and make the roux.  And I just used fat-free milk not cream.  The soup was creamy and delicious!

For the bread, I sauteed an onion until golden and toasty to add to the bread dough. I did not put the sundried tomatoes in.  For the herbs, I used dried thyme and some Penzeys herb mixture.  Very good bread- moist and flavorful!!  Yummy with the olives, cheese, onion and herbs!

Advertisements

Italian Wedding Soup

IMG_1548

With frigid, below zero temperatures, I wanted to make a warm, hearty soup.  I followed this recipe for the most part.  For the meatball meat portion, I combined 1 pound of lean, ground turkey and 1/2 pound pork sausage and then froze half of them.  I did add some mushrooms that were leftover which added flavor and texture.  Next time, I would add more mushrooms and shredded carrots.  I would also add the spinach at the very end.  Very tasty!!!

Chicken Cutlets with Mushrooms

IMG_0608

We tried a new recipe from Cooking Light.  The name of the recipe was Chicken Cutlets with Mushrooms recipe.  It was very tasty and easy to make.  The only substitution I made was to use a chopped onion instead of the pearl onions.  This would be great to have with pasta, garlic bread and a nice salad.

IMG_0609

Walnut Blitz Torte

IMG_3942

jillpickle: Blitz Torte (or sometimes called German Blitz Torte) was one of Bill’s childhood favorites that his mom made for special occasions.  From what I’ve read, it seems that this was popular in the 1950’s and created in America, not Germany.  It appears that most of the recipes I found consisted of 2 layers of butter cake topped with a meringue and almonds with a custard filling.  Bill’s mom used walnuts instead of almonds so I did find a recipe with walnuts.  Making all of the components: cake, meringue and custard was time consuming but worth the effort!  I didn’t want a huge cake that only the 2 of us would eat so I cut the recipe in half and used (2) 6″ cake pans.  The result was a tiny buttery, crunchy sweet cake!  Tastes great topped with sweetened whipped cream!     Walnut Blitz Torte.

IMG_3918IMG_3929IMG_3927IMG_3931IMG_3933IMG_3934IMG_3935IMG_3936IMG_3937IMG_3939IMG_3943IMG_3945

Cinnamon Bread

IMG_3901

jillpickle:  I wanted to make something with cinnamon so I decided to make cinnamon bread.  I did a search and found this recipe:  Homemade Cinnamon Bread by the Pioneer Woman.  As you can see by the pictures below, it rose over the pan a bit!  Next time, I would use a larger bread pan or cut back on the rising time.  I did put it in a warm oven with a pan of warm water below to help create a warmer environment to rise.  That did the trick!  The bread dough itself was very smooth and tender and made a rich, yummy bread.  I also used fresh eggs given to me by a knitter friend!  It made excellent French toast with a pat of cinnamon and sugar butter!  Comfort food for sure!

IMG_3896IMG_3897IMG_3898IMG_3900

Coq au Vin with Gourmet Mushroom Risotto

IMG_3615

jillpickle: After watching an episode on PBS of Martha Stewart making stews, I knew I had to try one.  I tried this recipe – Coq au Vin. It turned out very well!  A good ‘comfort’ meal!  I also made  Gourmet Mushroom Risotto to serve under or with the stew as recommended by Martha.  It was a great choice!

IMG_3610
IMG_3614

Panko Crusted Tiliapa

IMG_3217

jillpickle: Panko-Crusted Tilapia:  I felt like making a different kind of fish recipe and found this one: Garlic and Herb Oven Fried Halibut from Cooking Light.  As you can tell by the title, I changed a few things.  I used tilapia instead of halibut and added a pesto ‘tartar’ sauce.  The panko bread crumbs made this a crispy coating for the fish.  I just added some pesto to canola mayo to make the sauce!  Delicious!

IMG_3218