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Head over to your local See’s Candies store and snag your free Chocolate Lollypop in honor of National Lollypop Day! Offer valid today only, while supplies last. Find your local See’s Shop now
Archives for July 2012
Buttermilk Biscuits
July 20, 2012 by Leave a Comment
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| Buttermilk Biscuits |
Recipe Type: Side Dish
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
- 1 1/2 to 2 cups buttermilk, plus additional for brushing
Instructions
- Preheat the oven to 375 degrees F.
- Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
- Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
July 20, 2012 by Leave a Comment
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| Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach |
Recipe Type: Entree
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Instructions
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
Almond Meringue Cake with Peaches
July 20, 2012 by Leave a Comment
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| Almond Meringue Cake with Peaches |
Recipe Type: Dessert
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 8
Ingredients
- For the meringue
- 4 ounces ground almonds or hazelnuts
- 1 tablespoons cornstarch
- 1/2 cup plus 1 tablespoon sugar
- 4 egg whites
- For the buttercream
- 1/2 cup plus 2 tablespoons sugar
- 4 egg yolks
- 1 cup or 2 sticks butter, very soft
- 1 teaspoon vanilla extract
- For the top
- 1 cup slivered almonds, toasted
- 6 peaches, sliced
Instructions
- To make the cake: Preheat the oven to 275 degrees F.
- Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook’s Note: You could also do rectangles.
- In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.
- To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.
- To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.
Save 10% Off Your 6 Bottle Purchase at Wine.com!!
July 20, 2012 by Leave a Comment
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10% on orders of 6 or more bottles at Wine.com. Enter TENOFF6 in your cart through 7/20/12!
It’s time to stock up on great wines to stay cool this summer. Now until Friday, July 20th, save 10% on orders of 6 or more bottles. Enter PROMO CODE: TENOFF6 at checkout for savings to apply.
Fried Zucchini Appetizer
July 20, 2012 by Leave a Comment
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| Fried Zucchini Appetizer |
Recipe Type: Appetizer
Prep time: 8 mins
Cook time: 20 mins
Total time: 28 mins
Serves: 6
Ingredients
- 4 cups canola oil
- 1 cup toasted Italian breadcrumbs
- 3 tablespoons grated Parmesan
- 3 eggs
- 1 splash cold water
- 4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles
- 2 cups flour, for dredging
- Kosher salt
- 1 tablespoon paprika, for dusting
- 1 lemon, cut into wedges
Instructions
- Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F.
- Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl. Mix to blend. In another bowl, whisk together the eggs and the splash of water.
- Place the zucchini in a large bowl and season with salt. Toss to blend. Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly – this will help the breading to stick. Submerge the zucchini in the eggs. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides. Transfer to a platter or baking sheet.
- When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt and paprika. Repeat.
- Serve immediately with lemon wedges.
Save $10 Off at Claires with $50 Purchase Online!
July 20, 2012 by Leave a Comment
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To celebrate one year of online shopping at Claire’s, they are offering an exclusive three day promotion. For every $50 spent online, save $10 off your order! No code needed. Discount applied at check out. This offer is only valid Friday through Sunday 11:59 pm CST(July 20-22).
Schulte-Ufer Stainless Steel Knife Set Only $9.99!!! Save Over 87%!!
July 20, 2012 by Leave a Comment
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Schulte-Ufer Stainless Steel Knife Set
Take Cooking to the Next Level!
Regularly priced at $79.95, you can snag this *HOT DEAL* for ONLY $9.99!
Easily slice through meats veggies and fruits with this 3-pc. stainless steel cutlery set from Schulte-ufer! This professional collection have sleek comtemporary stainless steel handles with sculpted bolsters to provide balance and control while chopping slicing or cutting. This 3 pc Schulte-ufer collection is constructed of a high-carbon stainless steel that stays sharper longer and is easy to resharpen. The forged bolster keeps your fingers from running up on the blade increases weight balance and safety. This collection is perfect for chefs that are looking to save time and are ready to take cooking to the next level.
Disney Fairies Tinkerbell Large Backpack Only $19.99 + Bonus Pencil Case!
July 20, 2012 by Leave a Comment
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Disney Fairies Tinkerbell Large Backpack & Bonus Pencil Case for ONLY $19.99!
Deal of the Day Price: $19.99
Compare to: $39.99
50% OFF! SAVE $20!
Send your little Fairy to school with this Disney Fairies backpack featuring Tinkerbell on the large storage pocket right on front of this great backpack! Includes bonus pencil case! Hurry! Offer valid through Sunday, July 22, 2012!