Little Kitchen, Big Flavors

Orange Sno-Cappies

Mrs. Big Flavors — Thu, 16 May 2013 10:00:28 +0000

While I love going to the movies, the amount of money these places charge for a bag of popcorn, soda and a bag of Sour Patch kids absolutely outrages me. I’m already paying more than enough for the actual admission, and so I refuse to drop anything extra on the snacks. Plus, who really needs 3-ish pounds of gross, old popcorn, sitting in that fake butter substance and cooking under a heat lamp? No one, in my opinion. Mr. Big Flavors tends to disagree.

So, yes, I’ll publicly admit that I am guilty of “sneaking in” candy and Diet Coke via my oversized purse when on occasion. And, no, I don’t feel guilty about it. Because what some might refer to as “sneaking in”, I refer to as “saving my hard-earned cash”. (BTW – mint.com states that the markup on movie theater candy and popcorn is an average of 1,275%. How’s that for outrageous?)

My favorite movie candy? Sno-caps, of course! I love the flavor of the semi-sweet chocolate pieces and the texture of those crunchy, tiny, white non-pareils. What’s even better is mixing up a quick batch of movie theater candy cookies. That way, you can have a bunch of your favorite movie snacks all rolled up into one big, chewy, sweet snack.

These drop sno-cappy cookies are perfect for those days when you want a sweet treat, but don’t really care about presentation. Some days, there just not time to go through all of that extra effort of rolling and shaping dough. So, with this recipe, you just scoop up a spoonful of dough and plop it on a baking sheet. No fuss and so easy to do, making it a great activity for the kids.

I added some orange extract to the cookie dough, because I love the combination of orange and chocolate. These cookies are a traditional sugar cookie, using vegetable oil instead of butter and white sugar instead of brown. I recommend sifting the flour so the cookies bake up high and have a cake-like texture. They’re chewy and soft with no crispy edges or middles. So, it’s pretty much the perfect vessel to counterbalance the Sno-caps’ crunchy non-pareils and the M&M’s outer coating.

Can you ask for any more than a super-quick cookie stuffed with your favorite movie candy? I think not.

Orange Sno-Cappies

Print recipe

Serves	14
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Meal type	Dessert, Snack
From magazine	Taste of Home

Ingredients

2 eggs
3/4 cups sugar
2/3 cups vegetable oil
2 teaspoons vanilla extract
1/4 teaspoon orange extract
2 cups all-purpose flour (sifted)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sno-caps
1/2 cup M&Ms

Directions

1.	In a mixing bowl, beat eggs, sugar, oil, vanilla, and orange extract.
2.	Add flour, baking powder and salt. Mix over low speed, just until flour is incorporated.
3.	Add the candy, using a spoon or spatula to fold into dough.
4.	Preheat the oven to 350 degrees. Line baking sheet with parchment paper. Scoop 2 TBSP cookie dough and drop onto the baking sheet, spacing each cooking 2 inches apart.
5.	Bake for 10 - 12 minutes, until cookie bottoms are golden brown. Remove and let cool.

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Pineapple Mint Slush

Mrs. Big Flavors — Wed, 08 May 2013 10:00:27 +0000

What’s weird is that while many parts of the country are still feeling the chill, Buffalo has had absolutely gorgeous weather over the past week. We’ve had a week straight of upper 70s and pure sunshine. This doesn’t happen often around these parts. In May, just getting through a day with no rain or the temperature dropping twenty degrees can be considered an accomplishment.

You will never find me complaining about this kind of weather. We’ve spent every spare minute soaking up the sun and basking in this warmth. But, all of this soaking and basking can be dehydrating! Thus, the need to mix up a thirst-quenching drink. Enter in this pineapple-mint slush. What a great way to cool down on a hot day.

And the best part? It takes *maybe* 5 minutes to whip up. You do have 5 spare minutes, don’t you? Good. Because that’s all you’re going to need for this recipe. Well, that and some pineapple and herbs. Simply blend up the pineapple with fresh herbs, ice, and club soda. Easy. Done. The fresh fruit lends the refreshing sweet flavor, but does not overpower like a lemonade or sugary juice drink. And, I love when fruit has a fresh herb to accompany it. That’s where the mint and basil come in. Not only are they fragrant, but they’re also crisp and savory, creating a new level of freshness for the drink.

We’ve been making mocktails lately, but you could easily change this into a refreshing adult beverage, too. Simply substitute half of the club soda for vodka. Talk about your chilled drink with a kick. When the first batch doesn’t stretch far enough, you can walk back to the kitchen to quickly blend up another round. No simple syrups, no muddling, and no shaking required. Just blend and pour.

So even if it hasn’t warmed up (yet!) in your corner of the world, keep this recipe handy for when it does. It’s cold and refreshing, just what you’ll need to sustain the hot, sunny days. With so many fruit and herb combinations, don’t be surprised if you see some variations on a theme coming along in the next few months. I’m preparing for a mocktail binge.

Pineapple-Mint Slush

Print recipe

Serves	4
Prep time	5 minutes
Meal type	Beverage

Ingredients

2 cups cubed pineapple
2 cups crushed ice
1 cup plain club soda
4 fresh mint leaves
4 fresh basil leaves

Optional

1 tablespoon agave syrup

Directions

1.	In a blender, combine pineapple, ice, and herbs. Cover and mix until a thick puree forms.
2.	Add club soda. Cover and blend until well pureed. Taste with a spoon. If the slushy is not sweet enough, add some agave syrup until you are satisified with the sweetness.
3.	Pour into glass, garnish with pineapple and mint, and enjoy!

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Baba Ghanoush Pizza

Mrs. Big Flavors — Wed, 01 May 2013 10:00:18 +0000

Right after the Superbowl, Mr. Big Flavors and I decided that our next kitchen purchase needed to be a pizza stone. We made three pizzas on three baking sheets for the Big Game, and the resulting crusts each had a different texture – too crunchy, too crispy, or too flat. Just too inconsistent, really. It was then we decided that we wanted to make pizza with a crust to be proud of.

Flash forward two months later, and we’re finally using that pizza stone I purchased as a family Valentine’s Day gift. (Don’t you just love using holidays as a reason to warrant purchasing new kitchenware?) Oh boy, what a difference a good pizza stone makes. We finally succeeded in baking up that perfect crust. One that’s crispy and golden brown, not teetering on the edge of crunchy and burnt, with a fluffy interior to chew. (So, if you’re in the market for a new pizza stone, I might suggest you splurge for the Emile Henry pizza stone.)

This recipe is one you’ll want to bookmark for summer, when the gardens are growing and the CSA boxes are over-flowing. The first step to this pizza is prepping the baba ghanoush spread, but with many more vegetables than just eggplant. The spread, by itself, is a wonderful appetizer or super easy, light dinner for the summer months (when you don’t want to turn your oven on). And, its perfect for those of us who like the flavor of eggplant, just not its spongy texture. Instead, the spread is creamy with a smoky flavor from grilling all of your favorite vegetables. There’s a bit of scallion and red pepper for a bit of a kick, and fire-roasted tomato and garlic to add a depth in flavor.

Then, this pizza is simply finished with plenty of fresh mozzarella, basil and grilled onion. The result is a meat-free pizza that is rich and creamy from the mozzarella and baba ghanoush. It’s not often that we do meatless meals, so I was happily surprised that this pizza was so filling. This pizza would also be a great fit for grilling. You could actually cook everything from the baba ghanoush spread to the pizza crust over the flame. So, let me be the first to motivate you to break down and buy yourself a pizza stone. The difference in the crust will amaze you. Then, fire up the grill to bring a welcomed twist to the traditional pizza night.

Baba Ghanoush Pizza

Print recipe

Serves	8
Prep time	40 minutes
Cook time	20 minutes
Total time	1 hour
Meal type	Appetizer, Lunch, Main Dish

Ingredients

1 pizza dough
olive oil
8oz mozzarella cheese (sliced)
1/4 small red onion (sliced)
6 fresh basil leaves (chopped)

Baba Ghanoush

1 eggplant (peeled, sliced into 1/2 inch thick slices)
1 red pepper
1 tomato (cut in half and seeds scooped)
3 scallions
2 cloves garlic (peeled)
4 fresh basil leaves

Directions

Baba Ghanoush
1.	Preheat grill to 400 degrees. Toss eggplant, scallion, tomato, red onion and red pepper in olive oil, salt and pepper. Wrap garlic cloves in a small piece of alumninum foil. When the grill is hot, add the vegetables and garlic packet.
2.	Cook the veggies, turning occasionally. Remove from grill when all vegetables are soft and charred, (the eggplant will likely be done last, you want it to be very soft). Let cool slightly.
3.	De-stem and remove excess charred skin from the pepper, remove outer skin of scallion, and transfer all vegetables (except red onion) and basil to a food processor. Process, while streaming in 1/4 - 1/3 cup olive oil, until puree is very smooth. Season to taste with salt and pepper. (Puree can be made a day ahead).
Pizza
4.	Preheat oven to 450 degrees. Shape pizza dough onto a pizza stone, then prick the dough all over with a fork.
5.	Brush olive oil (we use garlic olive oil) all over the pizza dough. Season with salt and pepper. Place in oven to parbake crust for 7 - 9 minutes.
6.	Spread baba ghanoush all over pizza. Top with mozzarella cheese, grilled red onions, and basil.
7.	Cook for another 10 - 12 minutes until crust is crispy and cheese is bubbling. Serve!

Check out nutritional infomration here :

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Cherry – Chocolate Chip “Cone”olis

Mrs. Big Flavors — Fri, 26 Apr 2013 10:00:39 +0000

Mr. Big Flavors and I headed to Shea’s to see the one-and-only Anthony Bourdain on his Guts & Glory tour. I’ll be honest – I didn’t really know what to expect. Would he be eating or cooking? Or was this going to be a “No Reservations” highlights reel, with clips from various episodes? Or was he simply going to spend an hour pitching his new book?

Well, the basic premise was Bourdain pacing on stage, telling stories and speaking his mind. And, there were plenty of video clips to evidence his stories and views. But, he wasn’t preachy or boring. Instead, he was rather clever and humorous.

From watching many episodes of “No Reservations” and “The Layover” I have come to admire how Bourdain can speak so effortlessly and freely, rarely skipping a beat between his descriptive language and insightful thoughts. Think motivational speaker meets world traveler meets stand-up comedian. And, even though I was never really sure what to expect with each change in topic, I still found myself hanging on to and attentively listening to each sentence.

Not surprisingly, one of the major discussion points was the notion that food at its very core is a way of life and an important part of all cultures. He spoke about the Namibia people serving him a certain organ from a desert warthog. By hunting, killing and then cooking this animal, these people are intimately connected to their food. They anxiously await Bourdain’s acknowledgement and approval. Obviously, these aren’t 5 star chefs, here. These are people who are proud of this food because it’s a piece of who they are. I think this notion should resonate with most people. When you cook a meal from your childhood or prepare an ethnic dinner, you share this food with your family and friends, hoping they enjoy what they’re eating. That’s not because you want validation in the amount of time it took you to prepare it or the price of the ingredients. You want them to love the meal because it’s a celebration of heritage, family, and an important part of who you are.

What does this have to do with cherry-chocolate chip “cone”olis? Well, nothing really. Except that cannolis are a traditional Italian dessert. And I’ve never met an cannoli that I didn’t like. Traditionally, the shell is made by deep-frying pastry dough then shaping it with a special cannoli mold. The filling is a combination of ricotta and sugar, and your favorite flavors or mix-ins. You could add orange or almond extract, or mix in chocolate chips, pistachios or chopped fruit. The end result is a brilliant contrast between smooth cheese filling and a crunchy outer shell.

These “cone”olis are proving to be a suitable authentic cannoli substitute. I saw this recipe around Easter, and the idea has been stuck in my head ever since. The taste of these “cone”olis is pretty close to the real deal but you won’t need to do any the deep-frying; simply open a store-bought package of small, sugar cones. The key to a great “cone”oli is filling the cone just before serving so it stays crunchy. Another step you don’t want to skip is draining the ricotta of any excess moisture. The filling should not be watery, but rather smooth and firm. We recommend the Polly-O brand for this recipe; it’s our favorite ricotta by far. We chose to stuff our filling with chocolate chips and maraschino cherries, but you can change this up to fit your preferences. I just love the combination of super sweet cherries with bittersweet chocolate.

Cherry – Chocolate Chip “Cone”olis

Print recipe

Serves	12
Prep time	24 hours, 30 minutes
Meal type	Dessert
Website	Food Network

Ingredients

2 cups ricotta cheese (we like Polly-O brand)
3/4 cups powdered sugar
1/2 teaspoon almond extract
1/3 cup maraschino cherries (chopped up finely, pat with a paper towel until dry)
1/2 cup mini chocolate chips (plus more for decoration)
12 small sugar cones

Directions

1.	Place ricotta cheese in a cheese cloth. Place cheese cloth in a strainer over a bowl. Let rest overnight, to drain the excess moisture from the ricotta cheese.
2.	Transfer ricotta cheese to a large mixing bowl. Add powdered sugar and almond extract. Stir with a wooden spoon to combine.
3.	Then, fold in the chopped maraschino cherries and chocolate chips.
4.	Use a small spoon to fill each sugar cone by pushing the filling down and into the tip of the cone until each cone is completely filled. Mold more filling around the top of the cone to get that ice cream scoop shape.
5.	Roll top of cone into extra chocolate chips, if desired. Enjoy!

Shared with: Simple Living and Eating, Weekend Potluck, Totally tasty Tuesdays

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Chicken & Shrimp Khao Soi

Mrs. Big Flavors — Sat, 20 Apr 2013 10:00:59 +0000

We have this awesome Thai restaurant right in our neighborhood called Taste of Thai. It’s somewhat of a hole in the wall with seemingly traditional Thai artwork hanging on the dark maroon walls. When it comes to ethnic foods, this is my favorite kind of place. It’s that kind of place that doesn’t use luxurious plateware or table settings, or carry an extensive wine list (in fact, Taste of Thai doesn’t serve any alcohol). But, these places often make up for the lack of amenities by serving their passionate patrons with food that is true to the cuisine. They keep it so authentic and flavorful that you’ll find yourself reaching for the menu, again, to pick out an extra dish or find the dish you want to order on your next visit. It’s that kind of good.

But, while I’m eating this food, I can’t stop thinking about why I don’t prepare meals like this at home. Really, the ingredients are not hard to find or even too difficult to prepare. And, it’s got to be way healthier than the cheese laden enchiladas or pizzas that I often turn too. I love that Thai food relies on a combination of sweet and savory flavors, and is packed with plenty of vegetables and lean protein. Thus, it’s been my mission since our last trip to this restaurant to be on the hunt for new Asian and Thai-inspired recipes. Well, apparently Bon Appetit and Rachael Ray read my mind, because there are a plethora of recipes for these types of dishes in their recent magazines.

I’m starting with the March cover of Bon Appetit. I was drawn to it initially because of the vibrant colors – purple onion slices, bright green cilantro, and mild orange broth. The recipe called for turmeric and coriander which just happen to be two of my favorite spices. The method is to prepare a paste with spices, shallot, garlic, and chilies. This paste is then cooked with the coconut milk and chicken stock to create a fragrant broth, naturally sweetened from the coconut milk along with savory notes from the paste ingredients. Then, just cook up the protein (we decided on chicken and shrimp) and add some lo mein noodles. It’s a fairly simple process, and doesn’t take long to pull together. And, since soup is always better the next day, you’ll have a great leftovers lunch!

Despite the addition of the chilies and their seeds, I did not find the broth to be overly spicy. In fact, next time, I might add more of these chilies to “kick it up a notch”. While Bon Appetit’s recipe tells you to cook the chicken and then shred, we decided to take a different approach. To keep it more true to the soup we get from Taste of Thai, we cut the raw chicken up into cubes, and then pounded them into thin pieces. Not only does chicken cook faster this way but I think the shape is better served for this dish.

Chicken & Shrimp Khao Soi

Print recipe

Serves	4
Prep time	40 minutes
Cook time	15 minutes
Total time	55 minutes
Meal type	Main Dish, Soup
From magazine	Bon Appetit

Ingredients

2 tablespoons olive oil
2 cans unsweetened coconut milk
2 cups chicken stock
1.5lb boneless, skinless chicken breast (cut into 1 inch cubes)
12 medium uncooked shrimp
9oz organic lo mein noodles (We used the Roland brand - three bundles)
1 tablespoon fish sauce
1 tablespoon brown sugar

Optional

thinly sliced red onion
bean sprouts
cilantro
lime

Kaho Soi Paste

4 dried chilies
2 shallots
6 cloves garlic (peeled)
1 2 inch piece of fresh ginger (peeled, chop in half)
1/3 cup cilantro
1 tablespoon ground coriander
1 teaspoon curry powder
1 teaspoon garam masala

Directions

Khao Soi Paste
1.	Place chilies in a small sauce pot and cover with water. Bring to a boil, then turn off the heat. Let the chilies soak for 15 minutes until softened. Transfer chilies to a food processor and set the water aside.
2.	Add shallot, garlic, ginger, cilantro, coriander, curry powder, garam masala and 3 TBSP of the chili water to the the food processor. Process ingredients until a paste forms, scraping down the sides of the bowl and adding more of the chili water, if needed.
Soup
3.	Use a meat pounder to pound diced chicken into flat pieces. Set aside.
4.	Add paste to a large pot over medium low heat. Cook, stirring and scraping constantly, for about 5 minutes.
5.	Add coconut milk and chicken stock. Bring to a boil, reduce to a simmer. Add chicken and shrimp. Let cook for about 5 minutes, until proteins are cooked through.
6.	Then, add fish sauce, sugar, and season with salt.
7.	In a separate pot of boiling water, cook lo mein noodles according to package directions (about 2 minutes). Drain.
8.	Place noodles in bottom of serving bowls, top with chicken, shrimp and broth. Serve lime wedges, bean sprouts, cilantro, and red onion along side.

From what I’ve read, traditional khao soi is served up with a side of crispy noodles, shallots and chilies (i.e. you’ll need to pull out the fryer), but I like Bon Appetit’s substitution with fresh bean sprouts and red onion. You still get the crisp textures, but without that extra work. With some extra fresh cilantro (my absolute favorite fresh herb, ever) and a quick squeeze of lime juice, this soup has a great balance of flavor and textures. I found it to be a great recipe to get a start into the wonderful world of Thai foods.

Shared with On the Menu Monday, Full Plate Thursday

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Healthy Morning Poochidatis (Dog Cookies)

Mrs. Big Flavors — Wed, 10 Apr 2013 10:00:40 +0000

There is one member of the Big Flavors family that is just not discussed enough around here. She’s made an appearance on the Hot Dog Taste Test Championship and on the About the Big Flavors page, so you know she’s super cute. But, I can’t believe it’s taken almost a year to share with you the details on the very best dog in existence (at least in my very biased opinion) – Izzy.

Talk about sass. This dog is full of it, and she wouldn’t have it any other way. (Maybe it’s partially my fault, but) Izzy believes everyone should be all about Izzy. And, she’s lucky, because there aren’t too many people who meet her that don’t fall right in love with her. See, Izzy thinks she’s a person (and partially a cat, too). She could really care less about other dogs, but when she sets her sight on a person, she runs right over, hoping that they will dote all over her . It usually works, she’s pretty smart about her approach.

She seemingly has two different personalities – I reference them as the long-haired version and short-haired version. As soon as this dog comes back from the groomer sporting her summer ‘do, I swear she becomes a young, spry kid, jumping and running all over the place. Then, when she’s got the winter look, wearing hoodies and performance fleeces, she turns into this wise, old woman who looks at you like she knows more than you. She’s much more calm, I’m assuming it’s all of that fur weighing her down.

Either way, long-haired or short-haired, a dog has to eat! And, like all dogs, Izzy is big on food. Treats, wet food, dry food, people food… she loves it all. As a matter of fact, she’s a huge fan of carrots, apples, yogurt, chicken and rice. Healthy, I know. That’s why I couldn’t help but to whip up a batch of these dog poochidatis. Get it? Like the Italian cookie, cucidatis? Except these are for dogs, thus they’re “pooch”idatis. These cookies are full of shredded carrot and apple and use whole wheat and ground oats as the flour base.

With a little egg to bind the dough and some water to moisten it, these treats are pretty healthy and Izzy loved them. And, they don’t contain any of those chemical fillers like you’ll see in most dog treat ingredient lists. I wanted to incorporate yogurt, because she loves it so much, so I ended up molding some paw prints into each cookie and filling them with some thinned-out greek yogurt. Of course, this step is optional. You may not want to fill the paw prints if you don’t want to deal with a potential mess or if your dog just doesn’t like yogurt. However, I just feed the poochidatis to Izzy on the kitchen tile floor. She’s a fairly pristine eater, and licks all the yogurt off first before munching on the actual cookie.

This recipe will make a bunch of cookies, so if you only have one dog, I would recommend freezing half of the dough for future use. Also, note that I have provided two methods of storage in the recipe below. If you are using the yogurt, you’ll want to store these biscuits in the fridge. They do get a bit softer as they sit in the fridge, but they’re just as tasty. At least Izzy thinks so!

Healthy Morning Poochidatis (Dog Cookies)

Print recipe

Serves	18
Prep time	20 minutes
Cook time	25 minutes
Total time	45 minutes

Ingredients

1 cup oat flour
1 cup whole wheat flour
1 egg
1/3 cup water
1 carrot (peeled and shredded)
1/2 apple (peeled and shredded)
8oz plain greek yogurt
2 tablespoons water

Directions

1.	In a large mixing bowl, combine all ingredients except yogurt and 2 TBSP water. Use a wooden spoon to mix all ingredients together.
2.	Turn dough out onto a floured work surface. Roll out into a flat surface about 1/2" thick.
3.	Use a biscuit cutter to cut out dog treats. Place onto a baking sheet lined with parchment paper.
4.	Repeat Step 2 and 3 with remaining dough (or freeze half of the dough wrapped in plastic and placed in a freezer-safe container for future use).
5.	Use bottom of a pestle (or your finger) to create pawprint mold on each biscuit. Make sure the mold is deep and defined. Bake in a 400 degree oven for 20 - 25 minutes, until biscuits are golden and crispy. Remove and let cool.
6.	If desired, in a small mixing bowl, combine yogurt and water. Whisk to thin out the yogurt. Use a spoon or pipe yogurt into each pawprint mold.
7.	Place in an airtight container and keep up to a week.If you add the yogurt, be sure to store in the fridge with wax paper between each treat. Biscuits will get softer and yogurt will harden in the fridge, but don't worry, your dog will still eat them up!

**Disclaimer: Please note, I am not an expert on pet food and/or nutrition, nor do I claim to be. My dog likes apples, carrots, and yogurt, and to date, I have not read that these foods may be harmful. However, I Google articles for research, just like you probably do. So, like all human food presented on this site, feed these biscuits to your dog(s) at your own risk.

Shared with : Wednesday Extravaganza, Wonderful Food Wednesday, Full Plate Thursday

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Gigantic Duck Egg & Seafood Omelet

Mrs. Big Flavors — Sat, 06 Apr 2013 13:03:16 +0000

The egg-stravagnza is continuing, and just in time for your weekend! Of course, when you think of eggs, you think breakfast. They’re filling enough to eat as a meal, and also pair well with plenty of different ingredients and flavors. That’s why I turn to omelets for breakfast (well, actually for lunch or dinner, too). The cooked egg is the perfect vessel for stuffing and hiding plenty of meat, cheese, and vegetables. Because eggs are quite neutral in flavor and just so versatile, you could practically whip up a different kind of omelet every day of the week!

Omelets really are simple and quick to prepare, once you get the basic techniques down. Personally, I’m terrified of flipping the omelet in the pan, but Mr. Big Flavors has it down to a science. (Well, except for that one time… let’s just say that Izzy got lucky and had an extra breakfast that morning.) Since we LOVE to make huge, stuffed-to-the-max omelets, we’ve developed some simpler methods to prep and serve this dish with success.

One of our newest finding is this OXO Flip & Fold Omelet Turner. We were lucky enough to receive this kitchen tool as part of OXO’s Blogger Outreach Program, and I am happy to say it lived up to the hype. The turner is made from flexible silicone, so unlike a rigid, plastic turner, you can bend it and fold it around the edges of the pan. This makes it much easier to pick up the omelet for flipping, and help prevent broken omelets or mis-flips! You can also move and slide the uncooked egg around the pan, ensuring an evenly cooked omelet. Actually, I could see plenty of other instances where this kitchen tool would come in handy! Think quesadillas, crepes, etc…

Sometimes, you’re omelet is just too gigantic to flip. In this case, we don’t actually do any flipping, but use the cheater “cook in oven” method. This way, the egg still gets cooked, the filling can be warmed through, and the cheese melts evenly. Remember though, eggs are delicate, so you don’t want to leave them in the oven for too long! Just a few minutes under the broiler are all you will need to finish cooking.

This recipe is my favorite omelet creation. I love the combination of egg with sweet bell peppers and seafood. We go with imitation crab because it’s an inexpensive way to get your seafood fill (although I’m sure lobster would be a very tasty alternative). The red bell pepper and basil leaves are a great complement to the crab meat, keeping this omelet light and fresh. The omelet is mostly sweet, with a mild kick from the green onion. I’d recommend keeping it light with a nice, mild cheese. Something pungent, sharp or salty would really not work with all of these flavors, so we chose a monterey jack, which sits nicely in the background.

Gigantic Duck Egg Seafood Omelet

Print recipe

Serves	3
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Meal type	Breakfast, Dessert

Ingredients

3 duck eggs (or 6 large, chicken eggs)
1 tablespoon heavy cream or 2% milk
1 tablespoon butter
1/3 cup sweet bell pepper (diced)
1/3 cup green onion (diced)
1 clove garlic (pressed or minced)
12 medium shrimp (uncooked and shells peeled)
5oz imitation crab (pulled apart into big chunks)
1/2 cup monterey jack cheese (shredded)

Directions

1.	In a small mixing bowl, beat eggs and milk together. Season with salt and pepper.
2.	In a small frying pan, add butter over medium low heat. Once melted, add peppers, onions and garlic. Then, add shrimp and crab chunks. Season with salt and pepper. Cook until veggies are tender and shrimp are pink, about 2 minutes, tossing ocassionally. Remove from heat. Turn on broiler.
3.	In a separate, larger saute pan, add 1 TBSP butter. Coat entire pan with the melted butter. Add eggs over medium heat. Let egg cook, using omelet spatula to slide edges of egg up slightly, tilting pan to let uncooked egg reach bottom of pan. Continue until two-thirds of the egg is cooked.
4.	Put pan under broiler for about 30 seconds to let egg finish cooking. Add shrimp mixture to one half of the omelet. Sprinkle cheese all over egg. Place back under broiler to let cheese melt, about 1 minutes more.
5.	Use turner to fold top of egg over shrimp mixture. Slide onto serving platter. Serve with fresh fruit.

Shared with: Weekend Potluck, What’s Cookin Wednesdays, Melt in Your Mouth Mondays, On the Menu Monday

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Orange Sponge Cake Trifles

Mrs. Big Flavors — Wed, 27 Mar 2013 10:00:14 +0000

Eggs are an important kitchen staple in the Big Flavor household. We’re always using them to whip up breakfasts and desserts, and we’ve always used the tried-and-true methods of preparation. As in, we crack eggs on the counter top and drop the contents into a separate bowl to fish out any egg shells, and we use the standard household fork to scramble up a quick meal.

And, let’s be real, these tasks are pretty simple and have always worked just fine. Up until OXO sent us these gadgets (as part of their Blogger Outreach Program), I wouldn’t have even thought twice about changing the process. See, when I look to purchase a particular kitchen gadget (and we all know how many crazy and unique products are out there), I need to be “wow-ed” by how much simpler it makes a process. If it doesn’t simplify, I’m not wasting my money or letting it take up coveted gadget drawer space.

I can honestly say we were “wow-ed” by the 3-in-1 egg separator. First, the tool hangs securely onto the bowl, with two sizing options to choose from. So, it doesn’t matter if you’re cracking into a big or small bowl, it’s going to fit on the rim. Secondly, the edge on top for cracking the eggs is clean and efficient. This means less chance for tiny pieces of shell making their way into the dish. (No one enjoys biting into an egg-shell, no matter how little or big it is.) Plus, no more incidental Incredible-Hulk-Over-Cracking of the egg, where more ends up on the counter than in the actual bowl. Also, the tool perfectly separates the yolk from the whites. You can see from our picture that no excess whites got into our yolk bowl and vice versa. With this gadget you don’t have to worry about tossing the yolk back and forth between cracked egg shells, hoping that the whites fall off cleanly and without any extra pieces of shell.

To celebrate our new-found love for this gadget and show off just how impressed we were, we thought of some options to separate as many eggs as possible, and landed on Italian sponge cake (or pan di spagna for the true Italians). Flavored with orange zest and extract, this cake is light, fluffy, and fragrant. It’s actually perfect for these warmer seasons, when you want a lighter dessert option with plenty of fruit flavor. The key to making this cake spongy and fluffy is to be gentle with the whipped egg yolks and whites, so they don’t break down while cooking. Also, sift the flour first to ensure more volume in the batter, and yield a lighter crumb.

But, what’s a sponge cake without a topping of fresh berries or whipped cream? To keep it simple, yet still elegant, we turned this cake into a trifle with layers of orange sponge cake, sliced strawberries and homemade whipped cream. The whipped cream is flavored with just a touch of powdered sugar and lemon extract, to add yet another dimension of fruit flavor. Despite the sugar in each layer, the components are sweet, but not overwhelming. The combination of orange, strawberry, and lemon creates a delicate flavor which is pleasantly light to the taste.

I just adore individual desserts (no sharing required!) and separate layers, especially when it means digging in for each component to achieve that one perfect bite. These trifles are such a simple and tasty way to ring in Spring!

Orange Sponge Cake Trifles

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Serves	8
Prep time	45 minutes
Cook time	30 minutes
Total time	1 hours, 15 minutes
Meal type	Dessert

Ingredients

Orange Sponge Cake

6 large eggs (yolks separated from whites)
1 cup sugar
1/2 teaspoon orange extract
1/2 teaspoon pure vanilla extract
zest from one orange
1 cup all purpose flour (sifted)

Whipped Cream

2 pints heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon lemon extract

Strawberries

1 1/2 pint strawberries (hulled and sliced)
1 tablespoon sugar

Directions

Orange Sponge Cake
1.	Preheat oven to 350 degrees. Line springform pan with parchment paper.
2.	In the bowl of a stand mixer, fitted with whisk attachment, add egg whites and 1/2 cup sugar. Mix on low speed, gradually increasing to high speed until stiff peaks form.
3.	Delicately transfer to a separate mixing bowl. Wipe out the stand mixer bowl. Then, add egg yolks, vanilla, orange extract and 1/2 cup of sugar to this bowl.
4.	Mix with whisk attachment, first on low speed, gradually increasing to a high speed until mixture is thick and pale yellow.
5.	Gently, fold the egg yolk mixture into the egg white mixture using a spatula and moving in a clockwise, turning motion.
6.	Add in orange zest and fold gently. Add sifted flour in 1/3 cup additions, folding between each addition.
7.	Pour batter into springform pan. Bake for 30 minutes on a baking sheet (to catch any spills). (Cake can be made the day in advance). Once cool, cube cake into 1 inch pieces.
Whipped Cream
8.	On day of serving, place bowl of stand mixer into the freezer. Fit mixer with a whisk attachment. Add whipping cream, powdered sugar, and lemon extract to the bowl. Whip on high speed until soft peaks form.
Strawberries
9.	Add 1 TBSP sugar to sliced strawberries. Toss to combine.
10.	In pint size Ball jars or individual trifle glasses, layer cake pieces, whipped cream, and strawberries. Repeat layers until glass is full. Garnish with orange wheels.

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Chocolate & Caramel Samoa Pie

Mrs. Big Flavors — Thu, 21 Mar 2013 10:00:13 +0000

Does it feel like spring where you are? If so, could you pretty please bottle up some of that warm weather and sunshine and send it my way? Because in Buffalo it’s still about 20 degrees, the snow is still falling and the cold wind is still whipping around. And, I’m sick and tired of it. Really, I’m not asking for a lot here, just maybe a string of days with temperatures in the 50s and maybe a few hours of sunshine thrown in the mix. That should be at least enough to remind me that the world isn’t just a shade of brown and gray.

Well, since I feel like we’re in for the long haul with these freezing cold temperatures and gloomy days, I try to find ways to bring the sunshine inside. As in, I make desserts. Mostly containing chocolate. Because not much makes me happier than sunshine and chocolate. (Remember my motto for 2013? Eat. More. Chocolate.)

This pie will bring you happiness, I promise. That’s because it’s Samoa pie, with components based on the infamous Girl Scout cookie. It’s got the chocolate, coconut, and caramel flavors all sitting on top of a shortbread cookie crust.

Shortbread cookie crust!? Yes, it really is as good as it sounds. In fact, it might just be my new go-to crust. It’s so very simple to whip up, and the texture is denser and less flaky that a typical pie crust. But, it still buttery enough to melt in your mouth. Plus, it holds up really well to the chocolate pudding that you’re layering on top. The pudding is made in the traditional way, on a stove top, with milk and cornstarch. The result is a smooth and light pudding, rich with chocolate flavor.

And then there’s the caramel whipped cream. My very favorite part of this pie. I got the recipe from Martha, and I’m not sure why I haven’t tried it sooner. It’s just soooo good. First of all, there’s nothing quite like a homemade whipped cream. Canned whipped cream just doesn’t even stand as competition, in my opinion. But, then, there’s also nothing quite like homemade caramel. The texture is just so much better than the stuff from a jar. So, when you put the two together? It’s blissful. The texture is light and creamy, and the sweet and salty caramel flavor really shines through. Thus, it’s the perfect topping to a chocolate pudding. (In fact, it’s the perfect topping for just about any dessert.)

Top this pie with plenty of toasted coconut and you’ve got yourself a Samoa pie to be proud of. So, even though the groundhog didn’t see its shadow and the calendar has declared the first day of spring, somehow the weather outside is still frightful. Well, at least you have the means to make a pie that’s so delightful!

Samoa Pie

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Serves	10
Prep time	45 minutes
Cook time	55 minutes
Total time	1 hours, 40 minutes
Meal type	Dessert

Ingredients

1 cup coconut flakes (toasted)

Vanilla Shortbread Crust

10 tablespoons unsalted butter (softened, cut into 1/2 inch pieces)
1/2 cup confectioners sugar
1 teaspoon pure vanilla extract
1 1/4 cup all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt

Chocolate Pudding

3 cups milk
1/3 cup cornstarch
1/3 cup sugar
3 tablespoons cocoa powder
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract

Caramel Whipped Cream

1/2 cup sugar
2 tablespoons water
2 cups heavy cream

Directions

Vanilla Shortbread Crust
1.	In a food processor, add butter, sugar and vanilla. Process until combined.
2.	Then, add flour, cornstarch and salt. Pulse until wet crumbs form. Turn mixture out into a generously buttered 9 inch pie pan.
3.	Shape the pie crust, by working the dough into the bottom and up the sides until even and uniform. Use a fork to create decorative edge around sides of crust, and also prick the dough all over.
4.	Bake in a 350 degree oven for 20 minutes. Remove and cool completely. Crust can be made day ahead.
Chocolate Pudding Filling
5.	Whisk cornstarch into 1 cup of milk. Add the rest of the milk, sugar, cocoa and salt. Bring to a boil, whisking occasionally.
6.	Reduce heat to low producing a gently rolling boil. Whisk continuously until mixture is thickened (about 15 minutes). Then, add chocolate chips and vanilla. Continue cooking until chocolate chips have melted.
7.	Let pudding set up and cool for about 20 minutes, then pour in the pie crust. Use a spatula to smooth out the pudding into an even layer. Refrigerate to set (pudding can be made and pie assembled one day in advance).
Caramel Whipped Cream
8.	In a small sauce pot, add sugar, water and a pinch of salt over medium heat. Stir to to dissolve the sugar. Let mixture cook, do not stir, until it is light gold in color.
9.	Remove from heat. Pour cream down the sides of the pan very slowly. Return to heat and whisk to combine. Caramel will likely sieze into a soft-solid ball. Just be patience, and whisk slowly (you don't want to burn yourself!) until it dissolves into the cream.
10.	Transfer to a mixing bowl set in a ice bath until the caramel cream is very cold. (Caramel cream can be made one day in advance).
11.	On the day of serving, whip the caramel cream with a stand mixer on medium speed until stiff peaks form. Pipe or spoon out over chocolate pudding filling.
12.	Top whipped cream with plenty of toasted coconut before serving. Enjoy!

Crust via: Group Recipes

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Leftover Corned Beef Hash

Mrs. Big Flavors — Mon, 18 Mar 2013 10:00:22 +0000

How was your St. Patrick’s Day? Did you overdose on corned beef, shamrock shakes and/or green beer? I hope not. Instead, I hope you took my advice from Thursday and made plenty of extra corned beef. We certainly did. Well, maybe not “plenty of extra” but, it was a fairly obnoxious amount of meat. As in, three 3 lb. briskets for 5 people. One in the crockpot and two in the oven. Um, a bit overboard you say?

Well, it’s all in the name of leftovers. I love when we make meals that stretch for multiple days. Plus, I really think Mr. Big Flavors and I could eat corned beef for breakfast, lunch, and dinner. And, here’s a prime recipe for corned beef for breakfast. No, this hash is not your typical diner-style hash. And, it’s not even close to the stuff that get’s dumped out of an aluminum can.

This hash covers almost all of the important breakfast food groups – meat, potatoes, and eggs. It doesn’t involve cheese, which is one of my breakfast staples, but you won’t miss it in this dish. That’s because there’s plenty of other flavors and textures going on here. The meat is salty, the potatoes are crispy. And, the egg yolk runs down the hash, sort of binding it all together.

The key to a great hash is to resist the urge to constantly flip and turn the ingredients while they are cooking. Instead, let the onion, potato and meat cook on one side until very browned. Once you’re certain that the first side is good and crispy, only then you should flip all of the ingredients. Again, you’ll have to resist the urge to flip the ingredients. Let that second side get just a browned and crispy as the first side.

That’s it. One key to a cheap and simple corned beef hash breakfast. Not only will everyone in the family enjoy, but it’s such a great way to use up those St. Patrick’s Day leftovers. And, while this recipe is designed for two people, it can easily be doubled (or tripled!) to feed more.

Leftover Corned Beef Hash

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Serves	2
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Meal type	Breakfast, Lunch

Ingredients

6oz cooked corn beef (cut into 1 inch cubes)
3 medium cooked potatoes (cut into 1 inch cubes)
1 small onion (coarsely chopped into 1 inch cubes)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons vegetable oil
2 eggs
1 tablespoon parsley (chopped)

Directions

1.	Heat vegetable oil over medium heat. Add onions and let cook for about 3 minutes, until onions begin to soften and brown. Season with salt and pepper.
2.	Add potatoes and let cook about 2 minutes. Season with salt and pepper
3.	Add corned beef and cook about 3 minutes more (do not stir) until potatoes and corned beef are browned and crispy on one side. Season with garlic powder and paprika.
4.	Flip all ingredients in the pan, and allow for the other side to get browned and crispy, about 4 minutes more. Remove from heat.
5.	While the corned beef and potatoes finishing, in another sauté pan, cook 2 eggs to your liking (we liked sunny side up!).
6.	Serve hash with egg on top, chopped fresh parsley, and leftover rye bread toast.

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