Slow Cooker Shepherd's Pie

I am always looking for a reason to use my slow cooker. I love the idea of throwing things into the pot and letting it cook, slowly, for an entire day. I can across this recipe for Shepherd's Pie and jumped at the chance to make it. It came out delicious but was different from other Shepherd's Pies I've had in the past. Everything kind of melted together and the corn gave the dish a sweet taste. The meat actually burned a bit because it cooked longer than it should have; I think three hours on low would have been more than enough time.

Shepherd's Pie with Creamy Corn Filling
Source: The 150 Best Slow Cooker Recipes by Judith Finlayson
Serves 4-6

1 lb lean ground beef
2 onions finely chopped (I omitted)
4 cloves garlic, minced
2 tsp paprilka
1 tsp salt
1/2 tsp cracked black peppercorns
2 Tbsp all-purpose flour
1 cup condensed beef broth
2 Tbsp tomato paste (I used puree)
1-8.5 oz can cream-style corn
4 cups mashed potatoes, seasoned with 1 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper
1/4 cup shredded cheddar cheese

In a skillet over high heat, cook beef until meat is no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquid.

Reduce heat to medium. Add onions and cook until softened. Add garlic, paprika, salt and pepper and cook, stirring, for one minute. Sprinkle flour over mixture, stir and cook for one minute. Add beef broth and tomato paste, stir  to combine and cook, until thickened.

Transfer mixture to slow cooker stoneware. Spread corn evenly over mixture and top with mashed potatoes. Sprinkle cheese on top, cover and cook on Low for 4-6 hours or on High for 3-4 hours, until hot and bubbly.

Margarita Cupcakes

 

I made these cupcakes last week for National Margarita Day. I was really intrigued by the recipe and wondered how the margarita flavor would come through in the cupcakes. While the cupcakes were good, they needed a shot of tequila because the flavor was very limey. I also had a hard time with the swiss buttercream and it didn't firm up on me. I'm sure it would have if I kept beating, but baby girl's needs came before my wants for the perfect buttercream. Alex said the cupcakes tasted more like key lime pie so if key lime pie is something you love, then you will like this recipe. 

 

PS don't you hate when pictures look great on your camera but not on your computer? These pictures did not look as dark on my camera.

Margarita Cupcakes
Source: Annie's Eats
Yield: about 24 cupcakes

For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk

For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila


To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.

Holding On & Letting Go

There are points in my motherhood journey where I stop and ask myself "Why are you holding on? Why aren't you letting go?" These moments come and go and come up in so many different situations. The most recent one was the last time I packed clothes away. The memory of when Cati wore certain items still fresh and the desire to squeeze her into them one more time make me hold on to them and prevent me from packing them away. I tell myself over and over again that she can wear it one more time. That it's ok if the dress now fits her as a shirt. I can make it work. But why? Why do I hold on if it's just clothes? Why do I hold on if there are plenty of other clothes for her to wear? Because the clothes are more than just fabrics sewn together; they are the physical representation of what was. Cati will never be that small again. She is growing and I can't stop her. The only control I have in this is holding on to her clothes and pretending they will fit her one more time.

Motherhood is a series of holding on and letting go moments. We hold on for as long as we can until we have no choice but to let go. Sometimes, we let go willingly but most of the time we let go with sadness in our hearts. Yes, it's true that we let go and open our arms to embrace something better, but even then, we are stuck in the cycle of holding on and letting go. Just as we are truly enjoying and relishing a particular stage, it's time for that stage to end. Simply put, motherhood is a bittersweet experience.

1000th Post Giveaway!

When I started this blog three years ago I didn't think I'd (a) make it this far and (b) post this much. I think this happens to all bloggers; you start a blog without any real direction, you just go with the flow and then, all of sudden, the blog has taken a life of its own. So here we are three years later celebrating the 1000th post. I have blogged about so many different things but everything has, in one way or another, been related to food. Here's your chance to get your hands on one of the following:

Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O'Connor

The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals by Missy Chase Lapine

Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats by Bakerella

Booze Cakes: Confections Spiked With Spirits, Wine, and Beer by Krystina Castella & Terry Lee Stone

Here are the rules:
*To enter answer the following question: Which book would you want and why?
*One entry per person with an extra entry if you're a fan on Facebook. 
*US entrants only.
*Ends 5pm on Monday, March 7, 2011. Winners announced by Tuesday, March 8, 2011.

Even Cati is excited about this giveaway!

Styling C: 02.28.11 to 03.02.11

Monday, 02.28.11

The Look: Springtime Baby

The Outfit: Greendog white top, Gymboree plaid pink and yellow pants

Tuesday, 03.01.11

The Look: Springtime Baby
The Outfit: First Impressions pink and white polka dot dress

Wednesday, 03.02.11

The Look: Love Bug

The Outfit: Okie Dokie white "love bug" onesie and red shorts
 

TWD: Chocolate Pots de Crème

I couldn't resist the prospect of making an orange whipped cream to go with these Chocolate Pots de Crème. Something about the orange flavor really seemed to offer the luxurious taste I wanted for these already luxurious sounding and tasting chocolate sweets. A little bit of Cointreau (or Triple Sec) added to the heavy cream before beating did the trick and the desserts had a wonderful taste dynamic between the freshness of the citrus and the richness of the chocolate. Dorie describes the Chocolate Pots de Crème as a cousin to pudding and I agree in terms of technique, but when it comes to taste Alex and I both thought this dessert was closer to a mousse. However, that could be because I think I overcooked mine a bit. Oops, as usual.

Thanks to Christine of BlackCatCooking for making such a great selection this week. Make sure to go to her blog for the recipe and to go to the TWD site to see what everyone else did this week.

Grilled Pizza

Alex has been dying to make pizzas on the grill. We made them a few months ago and they sucked. I don't even remember if I took pictures of them. The problem that time was the crust and how it didn't come together as expected. This time we tried a new recipe and it is a real winner and definitely a keeper. The dough was exactly what we expected out of a pizza made on the grill. It was delicious and crunchy. It also helped that it was topped with best sauce and cheese mix ever.We added pepperoni and chorizo to our pizza but you can either leave it plain or add whatever toppings you like best.

Lean-and-Mean Pizza Crust
Source: Born to Grill by Cheryl and Bill Jamison
Yields two think 10- to 11-inch pizza crusts

1 envelope active dry yeast (about 2 1/2 tsp)
1/2 tsp sugar
2/3 cup lukewarm water, 105 to 115 degrees F
About 2 cups bread flour
1/4 cup stone-ground cornmeal
1 1/2 tsp coarse salt
2 Tbsp olive oil
1 garlic clove, minced

Combine the yeast and sugar with the water in a small bowl and let sit for a few minutes until foamy. In a stand mixer or food processor, mix the yeast with a scant 2 cups of flour and the rest of the dough ingredients for several minutes, until the dough becomes smooth and elastic.

Transfer the dough to a floured surface and knead at least 2 or more minutes, adding another tablespoon or two of flour if needed to get a mass that is no longer sticky. Dough on the dry side is more challenging to work with, but yields a crisper crust. Form the dough into a ball, then place it in a greased bowl and cover with a damp cloth. Set the dough in a warm, draft-free spot and let rise until doubled in size, about one hour.

Punch the dough down on the floured surface and let it rest for 10 minutes. Roll out the dough into two thin disks, about 1/8 inch thick and 10 to 11 inches in diameter.

Stack the crusts on a baking sheet covered with waxed paper, with more waxed paper layered between the crusts.

If freezing, first chill the dough for 30 minutes to firm the dough, wrap, and then freeze. Bring crusts to room temperature before grilling.

Quick Tomato Sauce

2 Tbsp extra-virgin olive oil
1 garlic clove, minced
1 1/2 cups canned tomato puree
1 1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste

Warm the oil in a skillet over medium heat. Add garlic and saute about 1 minute. Stir in remaining ingredients, bring sauce to a simmer over high heat and cook for 5 minutes.

Cheese Topping

3/4 cup grated mozzarella cheese, at room temperature
1/2 cup grated Parmesan cheese, at room temperature
1.5 tsp dried basil
1 garlic clove, minced
1/2 to 1 tsp crushed dried red hot chile
1/2 tsp dried oregano

Combine all ingredients.

Making the Pizzas

Fire up the grill to high heat. Place a baking sheet near the grill as the process for making the pizzas need to go quickly once you start cooking.

Place the crusts on the grill, laying them directly on the cooking grate. Grill uncovered over high heat for about two minutes, or until the crusts become firm yet still flexible.

Flip the crusts onto the baking sheet cooked side up. Spray with cooking oil and top with sauce, cheese, and any other toppings. Return to the grill, uncooked side down. Reduce heat to medium and cook, covered, for about 5 minutes or until cheese is melted and crusts have the desired doneness.

Slice the pizza into wedges and serve immediately.

Styling C: 02.24.11 to 02.27.11

Thursday, 02.24.11

The Look: Baby Love
The Outfit: Heart red "love" onesie, Scrambled Girl pants

Friday, 02.25.11

The Look: Miami Casual

The Outfit: Carter's green floral dress/top, Old Navy jeans


Saturday, 02.26.11

The Look: Springtime Dressy

The Outfit: Bonnie Baby white and pink floral dress

Sunday, 02.27.11

The Look: Miami Casual

The Outfit: Carter's orange "daddy's little cupcake" top, Crazy8 white shorts

 

This Week in Mommyhood

I've been feeling a little under the weather this week. I still haven't fully recovered from the cold that ripped through the household two weeks ago. Luckily, Cati is perfectly sick-free, but it sucks because I don't feel as energetic as I usually am. Usually I feel like I'm one step behind Cati but these week I've felt like I'm three. Talk about dragging foot.

Cati continues to impress me. She does the cutest things, like dancing by bouncing instead of just swaying. Or grabbing her bib and going to the rocking chair when she wants her milk. Or my personal favorite, going to the buffet table to get my keys, then trying to pick up my purse, and heading to the door so that we can go out. All I have to do is say "bye" and she knows exactly what we need to take with us for the outing. It's so amazing how quickly she picks up on these simple every day tasks. These aren't even the things I try to teach her to do; it's just the stuff she sees me do repeatedly.

I noticed a shift in Cati's eating this week. Breakfast and dinner are small meals while lunch is a huge meal. She eats so much during lunch that I'm impressed by her ability to eat as much as she does.

We dog sat Alex's co-worker's dogs this weekend and Cati was so in love with them. I love that we have raised a dog lover and that she's not afraid of dogs. As soon as she saw the dogs she squealed in excitement and then proceeded to pet and kiss the dogs.

Cati is such a big girl. She is constantly leaving me either speechless or grinning from ear to ear. Being a mother is so awesome. 

Melissa d'Arabian: Chef and Mother

Yesterday I had the amazing opportunity of meeting and interviewing Food Network's Melissa d'Arabian for an Examiner piece. This woman is absolutely amazing and I think I'm smitten. She was so open, honest, down to earth, and fun. Oh boy, was she fun! I left the interview with extra bounce in my step because her energy and bubbly personality were so infectious. It's hard to be around her and not get happy yourself.

What I liked most about Melissa is how everything she does and every opinion she has is rooted in her personal life. She shared a few nuggets of motherhood wisdom with me and I wanted to pass them along to you:

• Quality vs. Quantity time: Both are important. To get the quality time with your kids you need to put in the quantity because you never know when you are going to get those quality moments.
• Always have dessert: Dessert is a part of the meal in her house; it isn't considered a treat.  She never announces what the dessert will be because she decides on the dessert depending on how well everyone ate at dinner. If everyone ate well then they get something like chocolate cake. If they didn't eat too well then they get something like yogurt.
• Treat your child's special palette like you would treat a vegetarian: Have respect for the different palette and always offer something they can enjoy and eat. They may not like everything served but the point is to have something they can enjoy so they can participate in the greater dining experience.
• It's ok to say no: For Melissa, it's important for her daughters to know they have an opinion that's valued. It's ok to say no in her house because it's more important for a person to have a positive relationship with food than to feel forced into eating something. 
• Options: You can't control what your kids eat but you can control they options they get.
• The importance of time apart from kids: Saying bye is hard but being away is a lifeline and connection to who you are as a person. 

I always stress out about how much Cati's eating so hearing Melissa's take on eating was really refreshing. Even at this age, I am worried about the body image issues Cati may face when she gets older; it didn't occur to me that those body images issues will also be connected to her relationship with food until this interview with Melissa. If I want Cati to respect herself and have confidence in her choices then it all starts with the small things, like mealtime. My goal as a mother is to create as loving and comfortable an environment as possible for Cati and mealtime is such a huge part of parenting. Bottom line, I love talking to other moms because it helps expand my view of motherhood.

Melissa is really a delight and she truly inspired me. I'm so glad I got to meet and get to know her. Now I'm looking forward to watching her "Dixie on a Dime" (buttermilk fried chicken and mashed potatoes!) episode on Sunday.

If you don't know about Melissa, you can check her out on Facebook and Twitter. I promise, she's worth following!