Tuesday, October 27, 2015

Greek Pork Chops with Zucchini and Feta (#thebookclubcookbookCC)


Greek Pork Chops with Zucchini and Feta | Tortillas and Honey


We are already in our 4th month of The Book Club Cook Book Cooking Crew! The premise of this cooking crew is that each month a different blogger will host a different month and choose a book where other bloggers will participate by making and creating dishes inspired by the book.

This month is being hosted by Wendy from A Day in the Life on the Farm, who chose "Three Junes" by Julia Glass.  "Three Junes" is three different yet interconnected stories spanning three different Junes and are through the perspective of a different person with each story/June. Ashamedly, I have not yet finished reading the book but am about halfway through. I am conflicted about some characters, especially the mother in this book, I have to reserve any final judgement until I actually finish the book.

There are a lot of different food and dishes talked about in the book; among them are Dennis' creations which sounded amazing and I thought about doing a version of one of his dishes from the book. I ended up settling on one of my favorite dishes that I make from Melissa D'Arabian's Supermarket Healthy. This dish probably isn't an authentic Greek dish, but it has Greek flavors mixed into the pork and zucchini which I absolutely love. What really convinced me to make this dish to contribute for this month isn't any spectacular, but I was craving this meal and was an easy meal for me to prepare. I should note that I've been taking an all-day Saturday class which is ongoing for two months, which really only leaves me one day off during the week. I've been finding myself scrambling to get everything done in that one day that I need to so this recipe was perfect and I've been wanting to share this recipe for awhile now!

This meal is so easy to prepare and it takes less than half an hour to cook. Buy thin pork chops so that they cook through faster, then use the same pan to prepare the zucchini. What I usually do, which makes the zucchini appear a little darker in color, is pour the accumulated juices of the resting cooked pork chops into the pan with the zucchini for a little extra flavor. You can totally skip that part, but I find that it give the vegetables just a little extra flavor. Also, depending on the size of the pork chops, sometimes I double the ingredients for the rub. The chops that I tend to buy are very thin but very, very wide so I need to make a little bit more rub. So just use your judgement.

I'll say it again that this is one of my favorite meals, and I'm so excited to share this with you today! I really hope that you make it and enjoy it as much as we do! The recipe is down below.

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff   


Giveaway
This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Greek Pork Chops with Zucchini and Feta | Tortillas and Honey

Greek Pork Chops with Zucchini and Feta | Tortillas and Honey

Greek Pork Chops with Zucchini and Feta | Tortillas and Honey


Greek Pork Chops with Zucchini and Feta
slightly adapted from Melissa D'Arabian's Supermarket Healthy (pg. 215) 

For the pork chops:
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. sweet paprika
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/2-3/4 inch thick lean bone-in pork chops
1 Tbs. canola oil

For the zucchini:
4 medium zucchini, halved lengthwise and sliced crosswise into 1/4-inch thick pieces (they'll look like little half-moons)
1/2 tsp. kosher salt
2 Tbs. finely chopped fresh parsley (basil, or oregano is great too --> I do a combination!)
1 Tbs. chopped fresh mint
1 medium tomato, chopped
2 tsp. olive oil
Juice of 1/2 lemon
1/2 c. finely crumbled feta (about 4 oz.)

To season and cook the pork chops: Stir together the oregano, thyme, paprika, salt, and pepper in a small bowl. Set the pork chops on a cutting board and season both sides of each chop with the spice blend.

Heat a large skillet over high-heat for 1 minute. Add the canola oil, and once it shimmers, add the chops. Reduce the heat to medium-high and cook, without moving the chops, until they are nicely browned, 3-4 minutes. Flip the chops and cook on the other side until browned and the centers resist light pressure, 2-3 minutes. Transfer to a plate and set aside.

To cook the zucchini: Add the zucchini to the skillet with the salt and cook, stirring occasionally, until the zucchini softens, 3-4 minutes. (At this point, I'll also pour in any accumulated juices from the resting pork chops to give the zucchini a bit more flavor!) Stir in the herbs, the tomato, olive oil, lemon juice, and feta.

Divide the zucchini among four plates and serve with the pork chops.

Makes 4 servings


Friday, October 23, 2015

Pineapple Upside-Down Hummingbird Pound Cake


Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey


Today I am featuring a Pineapple Upside-Down Hummingbird Pound Cake from a fellow blogger, Jocelyn Delk Adams from Grandbaby Cakes, who just published her first cookbook! Jocelyn is one of my favorite bloggers who is as sweet as can be and is always publishing mouth watering recipes on her blog. I cannot wait to BAKE my way through her cookbook-- it's fabulously filled entirely with cake recipes!

One of my favorite things that I love about Jocelyn is that she created Grandbaby Cakes as a tribute to her grandma, who is known for making incredible cakes. This touches my heart because my blog's name is a homage to my own grandmother whose recipes (and recipes inspired by her) I've featured on my blog. We lost my grandma this summer, so my blog's tribute to her is extra special.

As I mentioned above, Jocelyn's cookbook is filled entirely with cake recipes and is separated into sections by type of cake: bundt cakes, sheet cakes, layer cakes, etc. She offers several fun twists on classic recipes such as this cake as well as Red Velvet S'more Cake, Coffee Toffee Pumpkin Cupcakes, Peach Cobbler Shortcake, and many more! I have been dying to make a homemade caramel cake for years and Jocelyn features two!! Both of which I cannot wait to make. When I make a caramel cake for the first time, I know that it will be one of her recipes.

For my first recipe to bake from this cookbook, I was immediately drawn to this Pineapple Upside-Down Hummingbird Pound Cake. Dude, this is like two cakes in one! Pineapple Upside-Down Cake is one of my favorites and I adored how it was combined with Hummingbird Cake (which is a banana, pineapple, pecan cake) so I knew I had to try it. I only made a slight change to her recipe, which was to double the brown sugar and butter for the pineapple upside-down portion because I love the sauce it creates and I like it a little more sauce-y (it is reflected below)!

Everyone who has tried this cake immediately fell in love with it! My family loved it and I took some leftovers to work and my co-workers devoured it! My good friend and co-worker, Lisa, planned on saving some for her husband, but ended up eating the entire piece. And one of our faculty members told me that this cake could win a blue ribbon at the state fair. (So Jocelyn-- don't forget to enter this cake at your next state fair!)

I have a feeling that I'll be making this cake again very soon... probably within the next week or so! Please give this wonderful recipe a try and check out the charming Grandbaby Cakes cookbook!


Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey

Pineapple Upside-Down Hummingbird Pound Cake | Tortillas and Honey



Pineapple Upside-Down Hummingbird Pound Cake
slightly adapted from Jocelyn Delk Adams' Grandbaby Cakes (page 53)

3 c. sifted cake flour
2 1/2 c. granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
3 large eggs, room temperature
1 1/2 c. mashed ripe bananas
1 c. canned crushed pineapple, with juice
1 c. vegetable oil (canola is also okay)
1/2 c. sour cream, room temperature
1 Tbs. vanilla extract
1 c. chopped pecans, toasted
1/4 c. unsalted butter, melted
2/3 c. light brown sugar, packed
6 whole canned pineapple rings in natural juices (not heavy syrup)
6 maraschino cherries (blotted with a paper towel to pick up any excess juice)

Preheat oven to 350. Spray a 10-cup Bundt pan with nonstick cooking spray.

In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt until combined. Add eggs one at a time, combining well after each addition using an electric mixer and scraping down the sides and bottom of the bowl as needed with a rubber spatula. Add the mashed bananas, crushed pineapple, oil, sour cream, and vanilla extract. Scrape down the sides and bottom of the bowl and mix the matter until just combined. Be careful not to overmix.

Fold in the pecans using a rubber spatula and set the batter aside.

Pour the melted butter into the prepared pan. Sprinkle with brown sugar. Line the bottom of the pan with pineapple rings and place one cherry into the center of each ring. (Note: The color of the maraschino cherries will bleed from its juice into the cake and the pineapple rings-- to prevent this, dry the cherries with a paper towel before adding it into the pan. It makes it just a little more pretty!) Pour in the batter, making sure to evenly and carefully cover the pineapple rings. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Makes 12-16 servings



Tuesday, October 6, 2015

Green Chile and Garlic Dip

This Green Chile and Garlic Dip brought to you in part by Collective Bias, Inc. and its advertiser to help you make fun tailgate recipes and bring you easy clean up ideas! As always, the recipe and opinions in this post are my own. #GameTimeClean #CollectiveBias

Green Chile and Garlic Dip | Tortillas and Honey


One of our favorite past-times is tailgating, whether it's before a football game or after one of Joe's old softball games. And, of course, one of the things I am always in charge of is bringing food. While I love to bring desserts, I am sharing with you one of our favorite recipes that I love to make. While I've done several different versions, of this recipe, but this particular recipe has managed to be one of our favorites! It's creamy, smoky, a little spicy, with a hint of garlic!

The last time I made this dip, I used fresh green chiles that I just bought that morning. I bought an entire sack of chile and placed it on the counter when I got home so that I could peel and seed them. The natural juices leaked through the two bags the chiles were in and made an incredible pool all over my counter and managed to spill onto my just cleaned floor! I had just purchased Viva® Vantage® Towels at Walmart that morning as well, and they made the cleanup of this hot mess (pun intended) all the more easy. These towels are very durable and are fiber-packed which help clean up some of the toughest messes. When I was cleaning up my chile mess, the towels did not break but soaked up the chile juice much like a cloth and it didn't tear! See evidence of the mess below... ugh.

Viva Vantage




This recipe is incredibly easy to make. It only uses five ingredients and only takes a couple of minutes to put the ingredients together before you bake it. I usually bake this right before I leave, then cover it with aluminum foil and place it in a carrier-- that way it is fresh and piping hot when we arrive! Sometimes I'll prepare the dip, then place it in the refrigerator instead of baking it; then I'll bake it the next day before our event (this may take about 5-10 more minutes to bake).

This dip is gluten free! For your gluten free guests, I like to serve with crinkle potato chips, but can still serve this with gluten free crackers or regular crackers for your guests if you're not serving gluten-free guests.

As an added bonus, you can try these Viva® Vantage® towels towels with this coupon! It will help you save $1.00 on a 6 or 12 pack of Viva® Vantage® towels.

So, tell me, what are your favorite tailgating recipes???


Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey

Green Chile and Garlic Dip | Tortillas and Honey


Green Chile and Garlic Dip
a Tortillas and Honey original recipe

1 c. Parmesan cheese, grated
1 c. mayonnaise
16 oz. cream cheese, softened
4-5 garlic cloves, finely minced
8-10 oz. green chile, roasted, peeled, seeded, and diced

Preheat oven to 350.

In a large mixing bowl, mix together the parmesan cheese, mayonnaise, and cream cheese until fully combined. Add in the garlic and the green chile, and mix until fully mixed in.

Add mixture to a pie plate or 9x9 baking dish, bake 25-30 minutes or until the mixture is melted and the top is golden brown.

Let cool for five minutes and serve with chips or crackers. Leftovers can be kept wrapped and placed in a refrigerator for about 2-3 days.

Makes 8-10 servings



Thursday, October 1, 2015

Coke Cake (+ A Lesson Before Dying Recipe Round-up (#thebookclubcookbookCC)


Coke Cake | Tortillas and Honey


Welcome to the round-up of recipes for this month's The Book Club Cook Book Cooking Crew! I was hoping to get this post up for you all yesterday, but that didn't happen so this post is a day late.

There were some wonderful recipes in my month of hosting The Book Club Cook Book Cooking Crew as we work our way through The Book Club Cook Book by either reading selections, making recipes from the book, or making recipes inspired by the book. This month was my turn to host and I chose "A Lesson Before Dying" by Ernest J. Gaines, who is one of my favorite authors.

This is book is a heart-wrenching and an uncomfortable book to read. Many people who participated read the book or may have read the book in the past, so I hope they liked this book selection. There were so many southern inspired recipes, I was delighted to see what everyone made and the creative twists they took! Please see below for a round-up of recipes and a little information on what each of these bloggers have created! I have so many new recipes that are on my list to make.

As an addition, I am also sharing with you another southern recipe-- Coke Cake! This isn't really a traditional Louisiana recipe, but it's one of my favorite southern recipes. I was introduced to coke cake years ago and it's one of my favorite cakes. It's a basic recipe that is easy to make and does include Coca-Cola! It's chocolatey and the soda helps give it a gooey carmelization texture that is incredible! Those that have tried coke cake, especially this particular recipe, have fallen in love with this cake. A few month's ago, I made this cake for a family gathering and they ate the entire cake! There was some crazed excitement when they tasted this cake, it was great!

I purchased the Back in the Day Made With Love cookbook several months ago and this recipe is a little different than the traditional recipe-- not so much in terms of ingredients, but with preparation method. I LOVED that it didn't have to be prepared on the stove. This recipe differs in that it uses dark cocoa powder, but the rest of the ingredients are the same as the basic recipe. This recipe also stresses using room temperature Coca-Cola, which I definitely agree with after making this one time with cold soda-- the texture was not the same. I also like that you sprinkle the marshmallows on top after baking the cake (I added extra marshmallows to cover the cake). Another important tip is to let the finished and iced cake cool to room temperature before sticking it in the fridge or doing anything with it-- I've noticed that it helps with the carmelization of the cake. Could be just my imagination!

So just when I thought Coke Cake couldn't get any better, Back in the Day Bakery introduced me to their recipe and I will likely only use their recipe for this day forward!!! Photos and recipe are located below the recipe round-up.


Round-up of Recipes Inspired by "A Lesson Before Dying"

Slow Cooker Chicken Gumbo - A Day in the Life on the Farm
Wendy from a Day in the Life on the Farm chose a Slow Cooker Chicken Gumbo to make for her recipe. She says that she read the book in only three days and decided to make gumbo as gumbo represents a change in Jefferson (the main character), when he finally accepts food and eats gumbo with his grandmother, Grant (his teacher), and Grant's grandmother. This is a pivotal point in the book.

Gluten-Free Bourbon Chocolate Chess Pie -
Culinary Adventures with Camilla
Camilla from Culinary Adventures with Camilla was thinking about making bourbon pralines, but decided to go with this amazing Gluten-Free Bourbon Chocolate Chess Pie! Bourbon was accidentally added instead of vanilla, so a bourbon chocolate chess pie it is! Camilla also read the book and kept asking herself whether she was enjoying the book, but came to the conclusion that it wasn't a book that was meant to be enjoyed. "It's a moving novel that speaks to the act of letting go. It's about resignation with dignity, heart, and love. And it's haunting." I completely agree.

Banana Pudding Pie - Cheese Curd in Paradise
Ashley from Cheese Curd in Paradise opted for another southern inspired recipe, Banana Pudding Pie! This pie doesn't use boxed pudding and whipped topping-- rather the pudding (or "vanilla cream") is made from scratch and instead of whipped topping-- a meringue topping! This recipe sounds incredible and I'm completely sold on making this recipe!

Old Fashioned Tea Cakes - Life on Food
Emily from Life on Food made Old Fashioned Tea Cakes as was suggested by The Book Club Cook Book. She described these cookies as a cross between cookies and scones, so it's not a very sweet cookie. This recipe makes about 5 dozen cookies and Emily states that she wishes she was able to do an in-person book discussion with the book club so that she can share some of these cookies!

Old Fashioned Tea Cakes - Mostly Food and Crafts
Danielle from Mostly Food and Crafts also decided to make Old Fashioned Tea Cakes! She also described these cookies as not being too sweet, which she thought was a good think but found herself eating more because of it! So she plans on sending the leftovers over to her neighbors!


Apple Pecan Praline Bread - The Spiffy Cookie
Erin from The Spiffy Cookie made Apple Pecan Praline Bread. This recipe looks absolutely delightful-- can you imagine the flavor combination of apples and pralines! This sounds heavenly. And because pralines are one of my favorites, I was especially excited to see this recipe.

BBQ Pot Roast Over Cheddar Ranch Grits - Things I Make (For Dinner)
Sarah from Things I Make (For Dinner) made this creative BBQ Pot Roast Over Cheddar Ranch Grits! Sarah actually read "A Lesson Before Dying" several years ago while she was in teachers college and cried for the last 50 pages of the book. I loved that she make a BBQ pot roast and paired it with grits-- this is a great comforting dish that you can put in the slow cooker!

Chocolate Cake with Praline Topping -
Tortillas and Honey
Lastly, my selection for the month which I featured on my blog was Chocolate Cake with Praline Topping which is inspired by Louisiana pralines, which are one of my guilty pleasures. This chocolate cake is covered with a chocolate ganache and then topped with pralines. You can also use the praline topping recipe to make traditional pralines! Two recipes in one!!


Participating Bloggers

It is now Wendy's turn to host The Book Club Cook Book Cooking Crew, and she's chosen Three Junes. Please visit her blog, A Day in the Life on the Farm, and enter to win October's giveaway of The Book Club Cook Book!

Check out these other awesome bloggers who are participating in The Book Club Cook Book Cooking Crew, and check back later to see what recipes the bloggers were inspired to make!

Follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff           


Giveaway
This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.






Coke Cake
from Back in the Day Bakery Made With Love

2 c. unbleached all-purpose flour
1/4 c. Dutch-processed cocoa powder
1 tsp. baking soda
1 c. Coca-Cola, room temperature (this is important that it's room temperature!)
1/2 c. buttermilk
2 Tbs. pure vanilla extract
1 3/4 c. granulated sugar
1 c. unsalted butter, room temperature
2 large eggs, room temperature

1 1/2 c. mini marshmallows (I used more so that it nearly covered the entire cake)

8 Tbs. unsalted butter, melted
5 Tbs. unsweetened cocoa powder
1/3 c. Coca-Cola
1 tsp. pure vanilla extract
one 16-ounce box confectioner’s sugar
1 c. chopped pecans

Preheat oven to 350 degrees fahrenheit. Grease 9 X 13 inch baking pan and line with parchment paper, leaving an overhang on two opposite sides.

Sift flour, cocoa and baking soda together and set aside. In a small bowl, mix together the cola, buttermilk and vanilla. Set aside.

In the bowl of a stand mixer, cream the sugar and butter on medium high speed for 4-5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula if necessary.

Turn the mixer to low and add the flour mixture in thirds, alternating with the cola mixture and beginning and ending with the flour. Remove the bowl from the mixer and scrape the bottom with a rubber spatula to make sure everything it incorporated. Spread evenly into prepared pan. Bake for 30-35 minutes, until toothpick comes out clean.

Scatter marshmallows over the top of the hot cake and return to the oven for two more minutes to get melty. Remove from oven and let cool on a wire rack.

Make the chocolate icing: In a medium bowl, combine the melted butter, cocoa, Coca-Cola and vanilla. Mix with a spoon until smooth and creamy. Gradually add the confectioner’s sugar, mixing until the icing is completely smooth. Fold in the pecans. Spread frosting over the warm cake. It will firm up as the cake cools. Store in an airtight container at room temperature for up to 3 days.



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