Another Sweet Treat, Crumb Cake

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      Last year Steve spent a big chunk of the fall in NYC for work.  One of the last weeks he was out there, he and his co-workers decided that they would stay in a hotel in Hoboken for a change of scenery (ok - they planned a couple of pub crawls over there).  Well, on his last day in Hoboken, he went to Carlos Bakery (Cake Boss) before work and he brought home a crumb cake.  I have to say, the crumb cake was amazing!

     So for the past year, we have thought about this crumb cake and wished that we could just pop over to Carlos Bakery and buy some more.  But, that just wasn't going to happen.  So I was very excited when I was out reading blogs one day and I happened upon a recipe for New York crumb cake at Cats and Casseroles (stop over and check it out, they have a lot of really great recipes).  I just had to give it a try and see if it was close.

     In the end, the crumb cake was absolutely delicious and was close enough to remind us of Carlos Bakery.  I will definitely make this cake again!

Crumb Cake

     

For topping:

• 1 cup dark brown sugar, firmly packed
• 1/2 cup sugar
• 1/2 tsp salt
• 1 1/2 tbsp cinnamon
• 1 cup butter, melted
• 2 1/2 cups flour

For cake:

• 2 1/2 cup flour
• 3/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 1/4 cup sour cream
• 1 tsp vanilla

Preheat oven to 350 degrees and coat a 9x13 pan with butter and flour.
Prepare topping first.  Combine brown sugar, sugar, salt and cinnamon.  Stir in melted butter.  Add flour, combining well.

Set topping aside.   Cream butter and sugar together.

Add eggs, one at a time, beating in well.

Add sour cream and vanilla and beat in.

In a separate bowl, combine flour, baking powder, baking soda and salt.  Add to wet ingredients, 1/3 at a time, combining well after each addition.

Spread batter into prepared pan.

Crumble topping over the batter evenly.

Bake in preheated oven for 45-55 minutes, until a toothpick comes out clean.

Allow to cool before serving.

ENJOY!


Shared at Six Sisters' Stuff on 12/31/11.
Shared at Food Corner on 1/3/12.
Shared at Miz Helen's Country Cottage on 1/5/12.
Shared at It's a Keeper on 1/5/12.

BBQ Bacon Wrapped Water Chestnuts

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


     Nicole and Kelly went to the wedding of a friend of theirs a couple of months ago.  The wedding was fabulous, the bride was beautiful and all of the details had been meticulously planned.  The thing they came home raving about, though, was the BBQ bacon wrapped water chestnuts!  The waiters soon realized that they were loving these tasty little morsels and so every time they came out with a new tray they made sure to walk past my girls and offer them another one.

     When they came home and told me about these little appetizers, I thought they sounded fabulous.  I also thought that they would be very easy to make.  So I put them on the menu for my Christmas Eve dinner.  They actually were VERY easy to make. Nicole wrapped whole water chestnuts with bacon and then we put them in the oven for about 10 minutes.  After 10 minutes, we pulled them out and basted them with our favorite BBQ sauce and put them back in the over for another 10 minutes.  When they came out of the oven we had some very tasty morsels!!

BBQ Bacon Wrapped Water Chestnuts

• 2 cans whole water chestnuts
• 12 oz bacon
• BBQ sauce (our favorite is Famous Dave's Rich and Sassy)
• toothpicks

Preheat oven to 425.

Drain water chestnuts and pat dry with paper towels.

Cut bacon into thirds.  Wrap each third around a water chestnut.  Secure with a toothpick.

   

Place each water chestnut on a cookie sheet, preferably with a baking rack on it (if you have one).

Place in preheated oven and bake for 10 minutes.  Remove and baste with BBQ sauce and bake for an additional 10 minutes until bacon is crispy and BBQ sauce has carmelized.

Serve immediately or at room temperature.

ENJOY!




Shared at Food Corner on 12/27/11.
Shared at Gooseberry Patch on 12/28/11.
Shared atThis Chick Cooks on 12/28/11.
Shared at Miz Helen's Country Cottage on 12/29/11.
Shared at Baking Bad on 12/30/11.
Shared at Six Sisters' Stuff on 12/31/11.
Shared at Lady Behind the Curtain on 1/4/12.
Shared at Everyday Mom's Meals on 1/8/12.

Lazy Day Turkey Noodle Soup

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      After Thanksgiving I made up a really big batch of turkey stock and I froze the last of the leftover turkey.  This came in really handy in the days leading up to Christmas.  I was able to take those leftovers along with vegetables that I needed to use up and make a really easy and delicious turkey noodle soup.

     To make it even easier, I decided to make it in the slow cooker.  I chopped up the veggies I was using and I literally threw everything but the noodles into the pot and let it simmer away all day.  It really couldn't be more simple than that!  As far as the veggies go, I used the basic carrot, celery and onion mix and then I threw in some red pepper and zucchini.  You really could throw in whatever veggies you like, it's a great recipe to use up what you already have on hand.  If you don't have any turkey on hand you could certainly use chicken stock and chicken, it would be equally delicious.

Slow Cooker Turkey Noodle Soup

• 2 carrots, peeled and sliced
• 2 ribs celery, sliced
• 1 onion, chopped
• 1 red pepper, chopped
• 2 small zucchini, chopped (or whatever veggies you like)
• 3 cups cooked, shredded turkey (or chicken)
• 1 tsp poultry seasoning
• salt and pepper
• 8 cups turkey stock (or chicken stock)
• 2 cups egg noodles (I used whole wheat)

Chop your veggies.

Add veggies, turkey, poultry seasoning, salt and pepper to slow cooker, stirring to combine.

Add turkey stock and combine.

Cover and cook on low for 8 hours.  About 30 minutes before you're ready to serve, add egg noodles.

Ladle into bowls and serve.

ENJOY!


Shared atFood Corner on 12/27/11.
Shared at Gooseberry Patch on 12/28/11.
Shared at This Chick Cooks on 12/28/11.
Shared at Miz Helen's Country Cottage on 12/28/11.
Shared at Baking Bad on 12/30/11.
Shared at Easy Natural Food on 1/1/12.
Shared at Newlyweds Blog on 1/4/12.

Breakfast Hash

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      On Christmas morning, I like to serve a big breakfast after we've opened our presents and before we start the rest of our day.  But my family is not an easy family to make a big breakfast for, especially if I'm looking for something that I can put together the night before.  Why, you ask?  Because three out of the five of us will not eat eggs, in any way, shape or form.  So that rules out any kind of egg bake (which I happen to love) and it even rules out any kind of french toast bake (they're too eggy for the non-egg eaters).

     So what do I do?  I make roast beef hash.  There is a restaurant near us that serves incredible hash and it is one breakfast food that my whole family LOVES!   So on Christmas morning, I make my own version of that and everyone is very happy.

     This is not a make ahead dish, but it is pretty quick and easy to make.  We have cinnamon rolls with our breakfast and I can put the hash together in about the same amount of time that it takes for the rolls to bake.  If you had time the night before, you could chop the veggies and then it would be even quicker.

     I used roast beef that I already had in my freezer, but if you don't have any on hand, you could use deli roast beef.  If your family does like eggs, you could top the hash with fried or poached eggs and I'm sure it would be delicious.

Roast Beef Hash

• 1/2 medium red onion, chopped
• 1 medium red pepper, chopped
• 1 rib celery, chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 1 bag refrigerated hashbrowns
• 2 cups leftover roast beef (or deli roast beef)
• 1 cup shredded sharp cheddar cheese (I used reduced fat), optional
• salt and pepper

   Chop your veggies.

Heat oil and butter in a large skillet over medium heat.
Add veggies to pan and saute for about 5 minutes.

Add potatoes to pan, stirring to coat well with the oil and butter.  Spread potatoes evenly in the pan and press down with spoon.  Allow to cook for 5 minutes or so, until potatoes are starting to get brown.  Turn the potatoes over and let cook for about another five minutes.

Once potatoes are starting to brown, add roast beef to pan.

Continue cooking until potatoes are crispy and the beef is heated through, stirring occasionally.
Top hash with cheese, if desired.  Cover pan until cheese is melted.

Serve immediately.

ENJOY!


Shared at Food Corner on 12/27/11.
Shared at Gooseberry Patch on 12/28/11.
Shared at This Chick Cooks on 12/28/11.
Shared at Baking Bad on 12/30/11.
Shared at Six Sisters' Stuff on 12/31/11.
Shared at Lady Behind the Curtain on 1/4/12.
Shared at Newlyweds Blog on 1/4/12.
Shared at Family Fresh Meals on 1/8/12.
Shared at Everyday Mom's Meals on 1/8/12.

Exciting Changes Ahead for Lisa's Dinnertime Dish

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


      I would like to start this post off by wishing you and your families a very Merry Christmas and Happy New Year from my family!  I also would like to thank each and everyone of you for reading my blog, without faithful readers, this wouldn't happen.

     I wasn't sure when I started this blog back in August where it would take me.  I never imagined, though, that  by December I would have over 700 fans on Facebook and people reading my blog from all over the world.  It has been a tremendous journey and I've loved every minute of it!

     For 2012, my goal is to take my blog to the next level.  Which leads me to my exciting news.  I currently have a brand new blog page under construction that I will be launching in January and I am so excited about it.  It is going to be so much more user friendly!  Some of the new features include printer friendly recipes and a tab that will have all of my recipes categorized.  It will also offer a preview of multiple posts (with photos) on one page, so you can easily find what you are looking for.  I can't wait for all of you to see it!

     The last thing that I would like to share with you is my new logo, which I'm also very excited about!!

     I hope each and everyone of you have a fabulous holiday season with your families!



   

Crazy Good Caramelized Onion, Caper and Anchovy Tart

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is http://lisasdinnertimedish.com.  I look forward to seeing you at the new site!!


       This time of year you really can't have too many appetizer recipes.  Either you're going to parties where the host has asked you to bring something or you're entertaining yourself, in both cases, you need ideas.  Last week I showed you how to make your own Puff Pastry, this week I've got a fantastic recipe that uses that puff pastry.

      This recipe is a wonderful savory tart with caramelized onions, capers and anchovies.  What I love about this appetizer is that you can make it ahead of time.  When you're ready you just assemble and pop it in the oven.

     If you've never caramelized onions before, you should know that it does take some time and patience.  To turn out perfectly, they need to be cooked low and slow, but you only need to check on them and stir them every few minutes.  While they're cooking, you can get the rest of your ingredients ready.  Once the onions are done, the rest of the recipe comes together very quickly.  If you're making this ahead of time, store the filling separate from the crust and put it together right before you bake it.

Caramelized Onion, Caper and Anchovy Tart

• 3 tbsp olive oil
• 3 medium onions, sliced
• 3 cloves garlic, minced
• 1 14.5 oz can diced tomatoes, drained
• 1/4 cup white wine
• 1/2 tsp fresh rosemary
• 1 tsp fresh thyme
• 3 tbsp capers, drained
• 1 tsp anchovy paste (you can use more if you're a big fan of anchovies)
• salt and pepper to taste
• 2 - 3 tbsp grated parmesan
• 1/2 of one recipe of homemade puff pastry (you could also use 1 sheet of frozen puff pastry)

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium low heat.  Add sliced onions to pan, stirring to coat with the oil.

Continue cooking over medium low to low heat until onions are soft and golden brown.  It will take up to 30 minutes, just be patient!

These are just getting started

Keep cooking

They're close

We have achieved caramelized onions!

Add the garlic to pan and cook until fragrant.

Add tomatoes and combine.

Add wine to mixture and cook until almost dry.

Stir in capers and herbs.

Stir in anchovy paste and salt and pepper.

Allow mixture to cool.

While mixture is cooling, prepare puff pastry.  If using homemade puff pastry, divide sheet in half,

On a lightly floured board, roll pastry out into a 13 x 9 inch rectangle.

Transfer to a baking sheet that's been coated with cooking spray and crimp the edges.

Spoon filling onto crust and sprinkle with parmesan.

Bake for 30 to 40 minutes until crust is golden and crispy.

Cut into slices and serve immediately!

ENJOY!


Shared at Mandy's Recipe Box on 12/20/11.
Shared at Chef in Training on 12/20/11.
Shared at Miz Helen's Country Cottage on 12/22/11.
Shared at 4 Little Fergusons on 12/23/11.