Project 366: Day 58, 02-27 Banh Cuon

Thanks to our favorite restaurant owner, “Uncle (Cau)” of Simply It, for giving us some of his mom’s homemade banh cuon. I don’t even know where to even begin in order to make these, but I am good with eating them!

As a side note, Cory ate his with chopsticks and I enjoyed mine with a large serving fork. Ha.

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Tasty Tuesday: Homemade Snickers

Well, I’ve gone mad pinning the most amazingly beautiful and cravealicious foods on Pinterest. Let’s face it: I’m not the best cook in the world, but I can eat with the best of them. So, even though I’m pinning all these pix, I’m not sure how many I’ll actually make.

Have you guys tried any new recipes from Pinterest, or are you just enjoying the food porn?

Here’s one recipe I couldn’t resist: Homemade Snickers. It was love at first sight, so I hopped over to How Sweet It Is for the recipe. Oh. Em. Geeeee! Jessica, how right are you about these? “Pure In.San.It.TEEEEE.”

I call them life changing. So easy to make. Total crowd-pleaser. In fact, in the Super Bowl spirit, we made an over/under bet on the number of bars one of our friends would eat: 3 bars. Unfortunately, I left at 2, but reportedly, he made it to 3. I guess we should have set the over/under at 2.5?

Homemade Snickers
Slighted adapted from Nikki of For Heaven’s Bake‘s recipe, who lightly adapted it from Taste of Home.

Makes one 9×13 pan. Jessica suggested an aluminum tray, but the great cook that I am, I didn’t read that far down in the recipe when I went shopping. So, I just lined a pan with aluminum and that worked perfectly.

Layer 1: Chocolate/Peanut Butter
1, 12 oz. bag of milk chocolate chips (My fave are Ghirardelli)
3/8 cup peanut butter

  • Melt ingredients together in a saucepan or microwave. I microwaved for just more than 2 minutes. 
  • Pour into the baking dish and spread until even.
  • Let cool and harden completely. I just stuck the pan in the fridge for about 2o minutes.

Layer 2: Creamy Nougat
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk (I used a fat free, and still tasted great)
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract

  • Melt butter in a saucepan over medium heat.
  • Add in sugar and milk, stirring until dissolved and bring to a boil.
  • Let cook for 5 minutes, stirring occasionally.
  • Add in fluff, peanut butter and vanilla, stirring until smooth.
  • Turn off heat and fold in peanuts, then pour over bottom chocolate layer.
  • Let cool completely. Again, I just stuck the pan in the fridge for a bit.

Layer 3: Caramel
1 14-ounce bag of caramels (The most difficult part of the recipe was unwrapping these!)
1/2 to 3/4 cup whipping cream

  • Combine ingredients in a saucepan over low heat.
  • Let melt, stirring occasionally, until smooth. This step was taking a while for me, so I ended up double-boiling and that only took about 10 minutes.
  • Pour over nougat layer and let cool completely.

Layer 4: Chocolate/Peanut Butter
1, 12 oz. bag of milk chocolate chips
3/8 cup peanut butter

  • Repeat Layer 1
  • Pour onto caramel layer and let harden for at least one hour before serving.

Jessica suggested serving them refrigerated, and I agree. They are still delicious at room temperature, the chocolate can get a little melty, depending on how thick it is.

I think I may have found a go-to party treat with this recipe. It’s better than the original candy bar! 🙂

For better, drool-worthy pix, check out the recipe from How Sweet It Is.

Project 366: Day 29, 01-29 Two New Recipes

Cory made the Short Rib Mushroom Barley Soup and I baked dinner rolls from scratch. Both looked pretty, but we were slightly disappointed.

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Project 366: Day 19, 01-19 Homemade Ranch

Best ranch dressing on the market — beats all bottles — and made of the finest, healthiest ingredients.

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Tasty Tuesday: Cory’s Real Brussel Sprouts

Bacon makes everything better, doesn’t it? Even Brussel sprouts.

Although, I’m not sure why brussels got such a bad rap. They’re green and lovable; and thankfully, they’ve made quite the come back in the last five years.

Since I don’t personally cook (well, anyway), I thought I’d start sharing some of my favorite recipes that I’ve actually tried, enjoyed or I’m filing away for a when the mood strikes. Today’s recipe feature’s Cory’s delicious Brussel sprouts, which are the perfect side to any dish.

“Real Brussel Sprouts” Recipe by Cory Miller
Serves 4-6

Ingredients

30 golf ball-sized Brussel sprouts
1/4 white onion, chopped
2 garlic cloves, minced
6 strips of bacon
1 and 1/2 cup chicken broth
Salt and pepper to taste

Directions

  1. Cook bacon in pan until crisp.
  2. While bacon is cooking, clean Brussel sprouts and remove easy-to-peel outer layers.
  3. Remove bacon from pan.
  4. Using same pan, stir in Brussel sprouts, onions, garlic and salt/pepper (to taste) to bacon grease on high heat for 4 minutes.
  5. While cooking, chop bacon into bits.
  6. After the 4 minutes, add bacon bits and chicken broth.
  7. Cover pan and reduce heat to low for 4 minutes; removing lid for 2 additional minutes.
  8. Serve and enjoy!

What’s your favorite way to make brussels? Or, what interesting ways are you seeing them on restaurant menus lately?

 

Tasty Tuesday: Christmas Crustaceans

Like I said last week, bald chefs are IN. A week later, chefs’ hats and hair nets are still out of style.

Every year on Christmas Eve, Cory’s family celebrates with church followed with incredible crustaceans prepared by Chef Bill Miller of the lobster clan.

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For five years, I’ve been lucky enough to enjoy this amazing feast and thought I’d share with everyone the step-by-step instructions for a successful seafood boil.  

Step 1: Equipment
All you need a big turkey fryer, like this one from Bayou Classic Cooking and a gas tank to get this party started!

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Step 2: Spices
Zatarain’s and Old Bay have great recipes online (and I’m not just saying that because I used to work on some of their PR programs…), but Chef Bill uses:

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Step 3: Seafood
We’ve tried artichokes, mussels, clams, etc., but below are the main ingredients that Chef Bill uses each year in his seafood extravaganza and the order in which he cooks them after bringing the water to a boil. Click on each to check out some pix.

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Step 4: Toss, Serve & Enjoy!
After all the ingredients have boiled for 10-12 minutes, you’re set for seafood heaven! Literally throw everything on the dining table (plastic covering and newspaper work wonders) and dive right in. We usually have butter and lemon on the table for the seafood, along with sour cream and butter for the potatoes. Deliciousness.

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More Flickr Photos

So, what do you think? Do you ever cook seafood boils and if so, what are your favorite ingredients?