Apple Pie Cinnamon Rolls with Toasted Pecans

Apple Pie Cinnamon Rolls with Toasted Pecans

Guess Who Made the ROCK STAR List...

Ok.  You get 1 guess!  It's a she, you're reading about her right now, AND she's AWESOME!  If you guessed, yours truly (ME), you are the winner WINNER chicken dinner!

Grades were posted Monday night and I, clears throat, earned 4-A's, and a B.  I'm not at all thrilled about the B, but I also realize that this was the class that I struggled in the most.  So not only am I a rock star, that puts me on someone's Dean's list or President's list or something, right?  I'm so excited that my hard work is paying off [so far].  Additionally, I received the scores from my ServSafe Certification Exam yesterday, and guess who "aced" that one.  Alright, enough with the trivia, we all know it was me...  90% isn't too shabby!  I'm glad to have 13 credit hours of Culinary School under my belt and that things are going SO well!  All of this good news solidifies my thoughts that the near future will be as successful as I want to be!

WHAT'S NEXT?   Well, as mentioned in my previous post, I'm in the works of doing something BIG!  ...and I'm still not going to share.  I should have the wrinkles ironed out of this plan in the next week or so, so you'll need to stay tuned.  In the meantime, I'm going to enjoy the rest of my Winter Break with my son, continue [re]organizing my house and continue on my "out with the old" campaign, and immediately, I'm going to start my cheesecake baking; I only have to bake 11 for Christmas!

Merry Christmas everyone - I hope you soon meet the rock star that lives in you!

Recipe: ROSTI WITH BACON AND SCALLIONS

Did someone say BACON?? 

It could be that I'm a mid-westerner, it could be that I just flat-out LOVE to eat, you just gotta love potatoes!  I found this recipe online and it was pretty darn tasty.  While it's traditionally eaten as a breakfast dish, this could also be a wonderful side dish with a meat and a veggie.  Mmm, BACON!  Note: You can substitute frozen hashbrowns, but be sure to thaw between paper towels to reduce the water content!  To learn more about what "Rosti" is, visit http://en.wikipedia.org/wiki/R%C3%B6sti.  If you try it, be sure to let me know what you thought!

Ingredients

• 4 slices thick-cut smoked bacon (4 ounces), chopped
• 6 scallions, chopped, divided
• Olive oil
• 3 tablespoons unsalted butter, melted
• 1 1/2 pounds russet potatoes, peeled
• 1 teaspoon smoked salt or kosher salt plus more
• 3/4 teaspoon freshly ground black pepper

• Ingredient info:

  Smoked salt can be found at specialty stores and saltworks.us.

Preparation

• Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 Tbsp. of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.
• Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 Tbsp. Add butter. Place 2 Tbsp. fat mixture in skillet. Pour 2 Tbsp. into another bowl; add bacon mixture. Reserve remaining 2 Tbsp. in small bowl.
• Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 Tbsp. salt, and pepper; toss to evenly distribute.
• Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.
• Heat remaining 2 Tbsp. fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

Courtesy:  Bon Appetit Magazine, December 2011

Photo: Christopher Baker

Recipe: TURKEY MEATBALLS

Turkey is a wonderful low-fat alternative to other ground meats.  This recipe is similiar to one that I make at home for my friends and family.  The meatballs can be eaten as sandwiches, in pastas, or even solo with some vegetable to tag along.  You can use a variety of bread crumbs (plain, Italian, ranch...) or even play around with add-ins like dry ranch packets, bacon, chili pepper, or tomato sauces.  My favorite preparation of this is to mix a can of cream of chicken soup with cream of celery, water, and spices then simmer into a gravy!  Add rice or some sort of potato and dinner is served - VOILA! 

Ingredients

• 1 1/2 cups seasoned bread crumbs
• 1 small onion, finely chopped
• 1 large egg
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup grated parmesan cheese
• Salt and pepper
• 2 pounds ground turkey
• 1/4 cup extra-virgin olive oil
• 2 cups chicken broth

Directions:

1. In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.

*Be sure to cook ground turkey to a minimum internal temperature of 165 degrees!

Courtesy: Every Day With Rachel Ray, May 2008
Photo: Reed Davis