Sprinkled with Flour

Darn Good Ham & Cheese Sliders - A Tasty Kitchen Post

June 10, 2013

I've got another quick and easy meal for you that's delicious and great for those busy work weeks.

I love sliders. There's just something about tiny delicious sandwiches that make me smile. Plus, you don't feel as guilty eating a cute little slider, right?

Never mind that I've never met a person who can eat just one, we'll still delude - ahem - I mean tell ourselves we're being good.

These ham and cheese sliders are a great recipe I found over at Tasty Kitchen, but the secret is in the yummy sauce that's poured over the top. After baking these puppies until golden and caramelized, you definitely won't be able to stop at just one.

Hungry yet? Hop on over to the Tasty Kitchen Blog to read my full step-by-step post and grab the recipe while you're at it.

Cherries Jubilee Ice Cream Pie - Culinary Covers Post

June 6, 2013

I've got another contributing post for the new site Culinary Covers. What's on the menu today? How about Cherries Jubilee Ice Cream Pie!

A delicious brandy infused cherry topping on top of a creamy, swirly, frozen pie. Don't forget the graham cracker crust. Yum!

For the recipe head on over to Culinary Covers and grab it. Stop and say hi while you're at it too!

Amber

Fried Goat Cheese & Beet Salad: Nutmeg Nanny Guest Post

May 31, 2013

I've got a great guest post for you today from the talented Brandy of Nutmeg Nanny. Since I haven't been able to be in the kitchen as much lately, I've enlisted the help of a few of my fellow blogger friends, who've graciously offered to guest post on Sprinkled With Flour, and help "fill in the gaps" so to speak.

I certainly don't want to leave you hanging when I could be sharing some of the delicious recipes from these friends. So read on below and meet Brandy!

Howdy Sprinkled with Flour readers! I’m Brandy from the blog Nutmeg Nanny. Today I’m bringing you a tasty salad that is perfect for spring and summer.

I have always had a special place in my heart for pickled beets. I grew up eating them and even requested them with dinner as a kid. Most of my friends would freak out at the thought of eating a beet but I was so on board with the idea. Especially when they are perfectly pickled and harvested from your own garden. You cannot go wrong.

It wasn’t till I was in my 20’s that I finally tried goat cheese. I feel head over heels in love. I was a little annoyed with myself for waiting so long to finally bite the bullet and give it a try. Now I will put it on just about anything. I have even been known to spread it on crackers and call it lunch. To each his {or I guess in my case, her} own….right?

So naturally beets and goat cheese are a perfect pair. The tanginess from the pickled beets and the creaminess from the goat cheese just work together in a way that can only be described as amazing. Who knew one person could be so in love with a vegetable and cheese?

For this salad I like to do a quick pickle on my beets and pan fry the goat cheese so it’s crispy and super creamy. If you don’t feel like going through the whole process of pickling your own beets {which I swear is easy!} you can always buy them at the store. Fresh pickled beets are normally found in the produce section in the case near all the pre-chopped vegetables and fruits. Oh and a small fun tip. Freeze your goat cheese for about 30 minutes so it’s firm and slice it with plain dental floss. It will make perfect little rounds that are ideal for frying!

Fried goat cheese and beet salad

Yield 2 servings

For pickled beets:

2 regular sized fresh red beets

2 tablespoons apple cider vinegar

2 teaspoons brown sugar

2 teaspoons olive oil

1/4 teaspoon dry mustard powder

For fried goat cheese:

16 ounce log fresh goat cheese

1 cup panko bread crumbs

2 teaspoons Italian blend seasoning

Salt and pepper, to taste

2 large eggs, beaten

1/2 cup all purpose flour

Olive oil

For salad:

8 cups mixed baby greens

Balsamic vinegar

Extra virgin olive oil

1/2 cup walnuts, toasted

For beets:

Cut off beet tops and slice beets into four equal pieces. Add to small pot and cover with water. Boil for about 30 minutes until soft. You do not want them falling apart, just fork tender.

Rinse and immediately cool down by running cold water over the beets. Using your hands simply rub the peel of the beet off. It should come off very easily at this point.

Chop beets into bite size pieces or slices.

In a medium sized bowl whisk together apple cider vinegar, brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let sit for at least 30 minutes at room temperature.

For fried goat cheese:

Freeze your goat cheese for about 30 minutes until it’s solid but not totally frozen.

While your cheese is hardening mix together panko bread crumbs, Italian seasoning, salt and pepper, set aside. Set up a breading line in the following order: flour, egg, bread crumbs, parchment/wax paper covered large wooden cutting board.

Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling.

If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect.

Take goat cheese rounds and dip in flour, then egg and then goat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated.

If your cheese is really soft pop it into the freezer for about 5 minutes to chill.

Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides.

Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.

For salad:

Lay out four salad bowls and add 2 cups mixed green per bowl. Top with equal amounts pickled beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top each salad with an equal amount of goat cheese rounds. You should get enough for at least 2 – 3 rounds per salad.

Source: Pickled beet recipe from Simply Recipes

Ravioli with Creamy Poppy Seed Sauce

May 24, 2013

Well, I asked everyone on Facebook what my next post should be - sweet or savory - and you all surprised me with a savory dish request.

Sorry my sweet-toothed friends, the savory fans won out this time...but never fear...I'll have a sinfully sweet treat ready for you soon!

I've been meaning to share this dish with you all for a while, it's so good and it gets extra points for being really quick and easy. Perfect for busy weeknights, but just as good to please company.

Who doesn't love a good pasta dish? Throw in a creamy sauce made just a tad more special with poppy seeds and a touch of fresh parmesan, and you're golden. I also used a squash filled ravioli that I picked up at Wold Market - LOVE that place! Let's get started shall we?

Ravioli with Creamy Poppy Seed Sauce
Yield: 4 Servings Printable Recipe

2 tbsp unsalted butter
1 1/2 cup heavy cream or half & half (I was being good and used half & half)
freshly ground black pepper
3-4 tbsp poppy seeds
salt, to taste
1/3 cup freshly grated parmesan cheese
12 oz cooked ravioli

Melt the butter over medium heat in a large saucepan. Whisk in the cream and stir over medium heat until hot but not bubbly. Add the cooked ravioli and season with freshly ground black pepper. Simmer gently until the sauce has thickened. Stir in the poppy seeds, add salt to taste if desired, and serve with freshly grated parmesan cheese.

Enjoy!

Amber

Chicken Mango Tacos - Culinary Covers

May 16, 2013

Just a couple more weeks and summer will officially be here.Well okay, I believe "officially" it's starts in June...but I always see Memorial Day weekend as the kickoff to the summer festivities.

Don't you?

Pull out your bbq grill, sharpen your knives (for all that fresh fruit and veggie chopping of course!) and get ready to enjoy to a summer full of delicious recipes perfect for summer entertaining.

I've got a great one to start out with today - Chicken-Mango Tacos. These tacos are super easy to whip up, taste great, and they're full of good for you vitamins from the fresh mango and avocado.

I shared these tacos in my contributing post to Culinary Covers today, so why don't you head on over there and grab the recipe. Stop and say hi while you're at it!

Enjoy!

Caramel Pie - Culinary Covers Contributor

April 25, 2013

I've got a super delicious post to share with you today, and I'm also excited to share a new project I'm participating in. I'm sure you're familiar with the talented Lori Lange of Recipe Girl, well, she's created a new site called Culinary Covers that features the cover recipes of all those deliciously amazing magazines you drool over as you check out with your groceries.

I'm exited to be part of a group of a great group contributors that Lori as put together, and spending my time cooking and reviewing recipes? Yes please! For my first post, I decided to review the cover recipe for Louisiana Cookin's: Cajun & Creole Cookin' May/June issue. What's the tasty concoction you say?

Try this fabulous Caramel Pie!

To read my full review and get the recipe, head on over to Culinary Covers and say hi!

Amber

Slow Cooker Peach BBQ Chicken Sandwiches

March 22, 2013

Do you like barbeque? How about pulled chicken sandwiches? How about easy slow cooker recipes?

Oh you do?

Well then, pull up a chair, get comfy, and be prepared to drool - because amazing barbeque is about to happen.

Barbeque and pulled chicken are two of my favorite things, and when you put them together you get one awesomely delicious meal. In my humble opinion at least.

I found this recipe for Slow Cooker Peach BBQ Chicken Sandwiches on Tasty Kitchen and knew it was going on my menu plan - STAT. The chicken is slow simmered in a spicy sweet barbecue sauce that has a great kick from peach preserves. I loved the peach flavor and ate copious amounts of the chicken by itself while I was shredding it. I also used my Amazing Barbeque Sauce - I like to call it Awesome Sauce, but you can use any kind that floats your boat.

So we've established the chicken is good. Now add a heaping of your favorite coleslaw, and a few healthy slices of fresh avocado, and you have yourself one really delicious sandwich.

For the recipe head on over the the Tasty Kitchen blog where you can check out my full step-by-step post and grab the printable recipe too!

Darn Good Ham & Cheese Sliders - A Tasty Kitchen Post

Cherries Jubilee Ice Cream Pie - Culinary Covers Post