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How to Make a Buttermilk Blueberry Puff – Magnolia Table

By Food 3 Comments

Y’all, why I decided to try a new dish for a get together…. I’ll never know! But this dish is so easy to make and has such a unique taste! All the eggs and buttermilk give it a very unique texture and honestly was hard for me to work through. I absolutely loved the flavor profile, everything about the flavors is exactly what you’d hope for. Between the berries, the pastry and the coarse sugar topping the flavor is immaculate. But it is a very squishy dessert and I wasn’t huge on it. If there was a way to toughen it up -it would be the perfect dessert! But it was good in its own right and is definitely worth trying!

*Fun fact, figured out afterwards it should be cooked croissants. Fun lesson learned!

Overall Review: 3.5/5

I honestly just couldn’t get over the texture, but this is a super easy recipe to make and is a great brunch item! So if squishy textures don’t bother you, give it a shot and let me know what you think below!

Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 12 tbsp Unsalted Butter at Room Temperature
  • 12 cups Cubed Croissants (6-8 large)
  • 3 cups Blueberries or Blackberries
  • 1 cup Granulated Sugar
  • 6 Large Eggs
  • 2 cups Heavy Cream
  • 1 cup Buttermilk
  • 2 tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 1 tbsp Coarse Raw Sugar

Instructions
 

  • Preheat the oven to 375 degrees
  • Grease a 9 x 13 x 3 baking dish with 1 tbsp butter
  • Spread the croissant cubes evenly in the dish and top with berries
  • Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Beat in the cream, buttermilk, vanilla and salt.
  • Pour over the croissants and berries. Sprinkle with coarse sugar
  • Bake until a knife inserted near the center comes out clean, about 35 minutes.
  • Serve warm. Leftovers last about 2 days.

Mina’s Lemon Bars Review – Magnolia Table

By Food No Comments

Y’all, my husband LOVES lemon bars. He’d rather have lemon bars over cookies, cake, any other dessert. And to be honest, he loves the kind that comes out of a box. but I wanted a good homemade recipe instead. Today, we tested out the Magnolia Table Lemon Bar Recipe and oh my word was it amazing! The crust is, in a word, so flaky and crumbly that it melts in your mouth. And to be honest, I did not use fresh lemon juice. Mainly because I didn’t have it, but I did have the lemon juice that’s in a bottle and the lemon middle was so good I didn’t even notice it wasn’t fresh lemon juice.

This recipe is by the one, the only, Joanna Gaines. Which means I was expecting the best lemon bars I’ve ever had. I can tell you with confidence that these lived up to that standard. I highly highly recommend that you get her book and start making these recipes! So far I’m very impressed with how easy the recipes are and how good they taste.

Overall Review: 5/5

Mina’s Lemon Bar Recipe

From Magnolia Table by Joanna Gaines

Equipment

  • Glass Pan
  • Hand Mixer

Ingredients
  

  • 2 Cups Flour
  • 1/2 Pound Butter ie. 2 sticks
  • 1/4 Cup Powdered Sugar
  • 1/4 tsp Sea Salt
  • 2 Cups Granulated Sugar
  • 4 Eggs Slightly Beaten
  • 5 tbsp Lemon Juice

Instructions
 

  • Oven Preheated to 350 degrees
  • I only have one set of glass bakeware, so technically I probably was not using the right size. But considering she was very clear in her recipe that we need glass to bake lemon bars–glass it was!
  • Melted the butter and added it to the flour, powdered sugar and salt. Combine
  • Once combined it pretty much fell right out of the bowl and into the glass bakeware making it easy to spread to the bottom of the pan. Stick in oven for 20 minutes
  • In a new bowl, combine sugar, eggs and lemon. Whisk and add to crust you just baked
  • Bake this for 15 minutes. Then cover with foil and bake for 15 more.
  • Sprinkle (I heavily sprinkle) and then let cool. I swear cooling takes forever but worth it to get the good taste and easier cutting.
  • I stick the lemon bars in the fridge for a bit so that way the center and crust are nice and cool. Serve cool.

Back to the Kitchen – Thai Chicken Curry Soup

By Food No Comments

Apparently, I was in a soup mood this week as Thai Chicken Curry Soup was also on the menu! I went to a different cookbook today, one that I’ve used for other recipes in the past and has always been good. This recipe comes from Freddie Prince Jr.’s Back to the Kitchen cookbook. There are several recipes I LOVE from this cookbook and highly recommend you buy it! Click here for the Back to the Kitchen Cookbook.

Ingredients you will need:

  • 3 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, Halved, Thinly sliced
  • 1 Red Bell Pepper, Thinly sliced
  • 4 cups chicken stock
  • 1 can unsweetened coconut milk
  • 2-4 Tablespoons Thai Red Curry Paste
  • 1 Pound Boneless chicken chicken breast (thinly sliced)
  • 2 tablespoons lime juice
  • 4 ounces pad Thai-style rice vermicelli noodles
  • 1/4 cup green onions
  • 1 jalapeno chile slivered

Lemony Arugula Spaghetti Cacio E Pepe – Cravings Review

By Food 4 Comments

Hi y’all! Hope you all are staying safe and healthy during this crazy pandemic!

Today we are going to be testing this recipe from Chrissy Teigens Cravings cookbook. I particularly like this recipe because most of the ingredients are items that you would have in your kitchen. I personally have to go out and get a few items but that is because we just moved and the fridge is basically empty. So, if you don’t know this already, my husband is a huge meat eater. It’s just what he does, so I added some meat to the side of this pasta for him. But to keep my review honest we will keep the pasta on par with the recipe!

But if you ever feel like a recipe is light, adding chicken or salmon to the meal will help you feel fuller afterwards. I will do a post on how I cook chicken and salmon soon!

So let’s get into it.

Recipe Ingredients:

  • Salt
  • 12 oz dried spaghetti
  • 1/4 pound pancetta or bacon finely diced(about 3/4 cup)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced garlic (4 cloves)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons black pepper
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups Parmigiano-Reggiano cheese
  • 3 cups baby arugula

Start off by boiling the water and getting the spaghetti going. Then chop up the bacon or pancetta and get that into a skillet. Let me just say that the bacon taste is very prominent in this dish, so make sure its a flavor and brand of bacon that you LOVE. Trust me, you will be glad you did. Once you get the bacon nice and crispy you will add the olive oil, garlic, red pepper flakes, and black pepper. Let that season for 1 minute.

At this point, your pasta should be done and you can strain that while you finish your sauce. (Oh you need to keep one cup of the pasta water before you strain it.) Once the spices have blended(about a minute), add the lemon juice and pasta. Stir that in, add the parmiginao cheese and the pasta water and stir until combined. Once this is all combined as well as you can get it. Finally, add 3 cups of arugula and let that wilt and combine.

Overall, my husband loved the pasta and went back twice to get more! For us that is the sign of a good meal! If you try out this meal let me know your thoughts below!

Ramen Dump – Chrissy Teigen Cravings Review

By Lifestyle No Comments

I put off writing this review for weeks. Let me start out by saying that I had high hopes for this recipe. My husband and I have really grown to like ramen and I was interested in expanding my uses of ramen. Especially since it’s such a cheap ingredient! I will be honest that I was a little worried when I started reading the ingredients, there were a lot of items that I just wasn’t a fan of. For example, one of the prime ingredients is apple cider vinegar, which is a rough flavor, when it’s not cooked I feel like it overpowers the dish. There was also raw cabbage mix that went in, again something that I think it rough without being cooked with other ingredients.

Onto the honest thoughts. This was without doubt the most disgusting dish that I have ever had. I could barely get 3 bites down and my husband got maybe one bite before he looked over at me with wide eyes. This was just bad all around. For one, the ramen wasn’t cooked it was softened with the apple cider vinegar and that flavor combo was…. interesting to say the least. Combine that with the sugar, peas and corn and we just couldn’t stomach the flavors. I mean if you are a die hard ramen fan, then maybe I would suggest giving it a shot, but honestly I would say just avoid this recipe in its entirety.

Overall Review:

  • Overall Difficulty: 1/5
  • Price: Less than $15 for all ingredients.
  • Taste: 1/5
  • Recommendation: Now let me just state, this was an incredibly easy dish to make. It wasn’t hard and took very little time. However I would not recommend this dish. It makes a ton of food and if you don’t like it you will throw it all in the trash like I did. Sometimes its best to just let a recipe die and this is the one I would recommend.

The recipe can be found in Chrissy Teigens cookbook Cravings. This recipe review is a part of our Cravings Cookbook review.

xoxo – The Unprofessional Chef

Sweet Potato Gnocchi with Brown Butter And Sage

By Food No Comments

Two Words: Flour Explosion!

This caused one of the biggest cooking messes I’ve ever made in my trailer. I had flour covering me, the counter, and basically half the trailer. I’m not kidding either! So. Much. Flour. This recipe was relatively inexpensive and was honesty so so good. The biggest issue I had with this recipe was that I needed more counter space. The lack of counter space created a lot of issue trying to move things around and make space for all the steps.

Let’s start from the beginning, a quick 12 minutes in the microwave equaled soft sweet potatoes that were easy to mash. Combine the sweet potatoes, ricotta and salt and pepper. After that add the 3/4 cup of flour. I had to add a couple extra tablespoons of flour to get it to the consistency Chrissy said I had to be at. Goal was to not stick to the side of the bowl. I was so excited when I finally hit that point that I ran over to my husband to show him how well I was doing. He had no idea why I was so excited, but I needed to tell someone I did it! Ha!

At that point, you place it on your counter space with flour and start kneading the dough to make the gnocchi. Chrissy said 9-10, 90 degree turns would do. I’m pretty positive I was doing something wrong because it took me more like 15-20 to get it to be non-sticky. And non-sticky was a reach, it was more like less sticky than it was before. Once I got to that point, I moved it into the three dough balls as instructed and tried to roll it into 12 inch long rolls as requested. Honestly, each one was a different size and different width. I definitely did not get those rolled out right, but I wasn’t as concerned with that.

At this point, I cut the dough and threw the pieces into boiling water. As this cooks you can get the sauce ready. Honestly, the easiest part of the entire meal. Melt a stick of butter, add freshly torn sage leaves and cook. Once the gnocchi rises, strain it and put it into the butter/sage mixture. Sprinkle the Parmesan, salt and pepper and mix and you are good to go!


Overall Review:

Overall Difficulty: 1/5

Price: Less than $20 for all ingredients.

Materials Needed

  • 1 Pound Sweet Potato
  • 1/2 cup whole-milk ricotta
  • 1/2 teaspoon of black pepper
  • Salt to taste
  • 3/4 cup of all-purpose flour (I needed a couple more tablespoons)
  • 1 Stick Butter
  • 1/4 cup torn sage leaves
  • 1/2 cup grated parmigano-reggiano cheese
  • Salt and Pepper to taste (butter sauce)

Taste: 5/5

Recommendation: This recipe is super filling, a little goes a long way. I would recommend pairing this with some veggies, fruit and some chicken for a wonderful meal.

The recipe can be found in Chrissy Teigens cookbook Cravings. This recipe review is a part of our Cravings Cookbook review series.


xoxo – The Unprofessional Chef