High Heels & Grills

Monday, October 27, 2014

Corn, Potato, and Kale Chowder

It's a very Man Monday peeps.

Friends. This last weekend I had the most EPIC culinary experience! Well, I mean, I haven't had many epic culinary experiences... at most, I've had "awesome" or "just pretty cool" experiences. But this was beyond my biggest expectations! 

So what happened? Sarah and I went to Wooster, Ohio and spent three days being pampered by the awesome folks at Certified Angus Beef. I'm not going to go into crazy details about it just yet... I've been informed by my supervisors (Sarah and Addi) that that story is beyond my pay grade... so just be patient, and Sarah will tell you all about it later.

Okay, now for the same ol' Man Monday stuff. 

Now, this post has two purposes. First, I'm going to give you an awesome recipe, of course. Second, I am going to explain to you guys how November is going to go down. I'm committing to presenting 4 epicly awesome Man Monday posts in November! Scroll down to the bottom of this post for details.

Today's recipe is good enough that we've made it twice already. This corn chowder makes awesome leftovers too. You can whip up a giant batch, and eat it for the entire week. The best part? That's exactly what I did, and by the end of the week, I still wanted more.


Recipe adapted from Tyler Florence's corn chowder recipe, though, I took some liberties in changing it a bit, for simplicity/efficiency's sake (no surprises there amiright? *chuckles*)
Corn, Potato, and Kale Chowder
Print Recipe
Recipe adapted from Food Network
Makes 8-10 cups

Ingredients:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme (about 1 tablespoon chopped... use about 1/2 tablespoon IF USING the dried stuff. For some reason, my fresh thyme wasn't quite as potent as the dried stuff. Any ideas why? *crickets* No? Okay.)
  • 1/4 cup flour
  • 6 cups vegetable stock, salted (I HIGHLY recommend the Swanson brand)
  • 2 cups heavy cream
  • 2 Idaho potatoes, peeled and chopped
  • 2 cups frozen corn (I'm sure canned or steamed corn would work too)
  • 1/4 cupped parsley, chopped
  • 1 cup kale, chopped
Directions:
  1. Melt the butter with the olive oil in a large pot over medium heat. Add the onion, thyme, and garlic and cook for about 5-10 minutes, just don't let it burn or get crispy.
  2. Slowly whisk in the flower until you get an even consistency.
  3. Stir in the veggie stock and bring to a boil. Once boiling, add the cream and potatoes. Bring back to a boil again, and boil hard for a good 10 minutes or so, stirring frequently.
  4. Add the frozen corn. This will decrease the temperature quite a bit, so make sure your potatoes are done before adding the corn. Decrease the heat and simmer for another 5 minutes. Add your parsley and kale and simmer until the kale is cooked just right. When is the kale cooked just right? Well, whenever the heck you say so, I don't know how you like your kale, sheesh.
  5. Serve with anything you don't love. Why? Because you will be complimenting the soup so much, that whatever side dish you add to the meal will feel jealous and have hurt feelings the whole night. It just won't compare.
Enjoy my friends.

Now, to introduce a Man Monday production, an event happening every single Monday in November, a culinary extravaganza prepared by Zach and Highheelsandgrills.com, known simply as: ZPMHM! Or, "Zach Plans My Holiday Meal!"

First, a quick explanation. Holidays can be stressful. At least for me, a big reason for that is the planning for and the execution of the meals. So with ZPHMH, my goal is to take 90% of the planning out of the equation for you guys. How will I do that? I'm going to provide 4 recipes in November, an appetizer, an entree, a dessert, and a leftover. I PROMISE YOU, if you follow my recipes for your Holiday dinner, you will have a memorable meal, worthy of your holiday celebration, and good enough to impress. Not only that, but you'll have leftovers too! I'm even throwing around the idea of including a few videos, to assist you in making this meal even more manageable.

What do you guys think? Good idea? Are any of you even still reading this post? How many fingers am I holding up? (hint: 4)

I'm super pumped about this guys and I hope you all come along. Though, I'm not so sure about this acronym... ZPMHM doesn't really roll off the tongue... any ideas on a new title for this event? Send those ideas via a comment below, or on Facebook. I'll give a personal shout-out to the winner and maybe some fairy dust...


Thursday, October 16, 2014

KitchenAid Giveaway!

Guess what? It's giveaway time. And for good reason, too! 


Have you met my friend, Sandra, from A Dash of Sanity? She's pretty much my BFF. And not just in blog world, but in real life! Zach and I moved to Colorado last year and Sandra and I happened to attend the same church. We hadn't even met yet and we had already talked over the phone a few times and I knew instantly that I loved her and would be great friends with her. Her and her husband had us over for dinner one night and word got out that we were food bloggers. She seemed curious about it, but told me that she didn't think she had the know-how or the content to do something like that. Boy, was she wrong! Her blog is amazing and she comes up with the most delicious, original recipes. She called me a week or two later to tell me that she was officially starting a blog and she has done an incredible job since!

Anyway, that all happened just one year ago and to celebrate, we are teaming up with some other amazing bloggers and friends to give one of you a Red KitchenAid Pro 450 Series 4.5 Quart Bowl-Lift Stand Mixer! 


I love my KitchenAid Mixer {mine is even red, too!} and I'm sure that you will as well. To enter, just fill out the Rafflecopter below!

Thursday, October 9, 2014

Buttermilk Pumpkin Chocolate Chip Waffles

Remember that Maple Buttermilk Syrup that I made this week? Well, you're going to want to make that along with these Pumpkin Waffles that I was telling you about. I made a huge batch of these babies this week and stuck them in ziploc baggies and froze them. I just pop them in the toaster in the morning and I have my very own yummy delicious Eggo Waffles at home! Except they're better than Eggo because they're homemade and they're pumpkin. I don't know that I will every tire of eating these.

Buttermilk Pumpkin Chocolate Chip Waffles
Print Recipe
Makes about 1 dozen waffle sheets
Ingredients:
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 cup light brown sugar
  • 1 {15 oz.} can 100% pure pumpkin
  • 3 cups buttermilk
  • 2 eggs
  • 1 & 1/2 cups milk chocolate chips

Directions:
  1. Heat your waffle maker to medium heat.
  2. In a large bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, ginger and brown sugar.
  3. Add pumpkin, buttermilk, and eggs and mix gently.
  4. Mix in chocolate chips.
  5. Scoop about 1/2 cup batter {depending on how big your waffle maker is} onto griddle and cook until light turns off. {Or on. Depending on your maker. ;)}
  6. Repeat steps until batter is all gone.
-Sarah

Tuesday, October 7, 2014

Maple Buttermilk Syrup

I honestly don't know that I can ever go back to regular maple syrup after having this stuff. I know it's easier just to buy normal maple syrup and there is no work involved, but seriously guys. This Maple Buttermilk Syrup will change the way you feel about pancakes or waffles for the rest of your life!

Maple Buttermilk Syrup
Print Recipe
Makes about 2 cups
Ingredients:
  • 1 & 1/2 cups white sugar
  • 3/4 cup buttermilk
  • 1/2 cup salted butter
  • 2 Tbsp. light corn syrup
  • 1 tsp. baking soda
  • 2 tsp. maple extract

Directions:
  1. Combine the sugar, buttermilk, butter, corn syrup, and baking soda in a medium saucepan. Bring to a boil and continue boiling for 7 minutes, stirring continually. {It will foam up, this is totally normal.}
  2. Remove from heat and stir in maple extract.
  3. Transfer to a pourable container and use on your favorite pancakes/waffles!
Stay tuned for our recipe for Buttermilk Pumpkin Chocolate Chip Waffles this week. These two recipes should pretty much get married because they're perfect for each other.

-Sarah

Monday, September 29, 2014

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

I'm a sucker for cinnamon rolls. A complete sucker. Very rarely would I be able to walk by a plate of them and not steal a bite. And these pumpkin cinnamon rolls? They're no exception. I'll confess right now and say that I ate 5 out of the 10 of them. No judging. But then again, I say that about almost all of my recipes, right? Well, I gave some away to my boss and his family and he said that the vote was unanimous - that these babies are amazing. How's that for an unbiased opinion? They're perfect for this new, fall season and would make for an amazing breakfast!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Print Recipe
Recipe adapted from Sally's Baking Addiction
Makes 10-13 rolls
Ingredients:

Rolls:
  • 1/3 cup milk {I use 1%}
  • 2 Tbsp. butter {I use salted}, sliced up
  • 1/2 cup 100% pure pumpkin
  • 2 Tbsp. dark brown sugar {light can be used as well}
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 large egg, beaten
  • 2 & 1/4 tsp. instant dry active yeast
  • 2 & 1/4 cups all-purpose flour

Filling:
  • 1/2 cup dark brown sugar {or light can be used}
  • 1 Tbsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 ground allspice
  • 3 Tbsp. salted butter, softened

Frosting:
  • 4 oz. full-fat cream cheese
  • 2 Tbsp. salted butter
  • 1 Tbsp milk {I use 1%}
  • 2 & 1/2 - 3 cups powdered sugar

Directions:
  1. THE DOUGH: Warm the milk and butter in the microwave until butter is melted. Let mixture cool to 105-115 degrees Fahrenheit.
  2. Meanwhile, in a large bowl {I use the paddle attachment on my stand mixer}, combine the pumpkin, brown sugar, nutmeg, and salt together. Once fully combined, add your warmed milk mixture and beat well.
  3. Add the egg and yeast and beat everything together for 30 seconds. Turn the mixer down to low and add 1 cup of flour. Mix for 5 full minutes, scraping down the side periodically, and then add the remaining flour. Beat for 1 more minute.
  4. Spray a medium bowl with nonstick spray. At this point, the dough will be very soft. Butter your hands {Yep. Butter them. I've found it's the best way to keep the dough from sticking to them.} Place the dough in the bowl and cover tightly with plastic wrap. Let rise until doubled in size, about 60-75 minutes.
  5. After rising, punch down the dough and knead it onto a lightly floured surface until a smooth dough is formed. Add more flour to keep from sticking to your hands or the counter too much. {No more than 1/4 cup.}
  6. Roll out the dough into a 16x10 inch rectangle.
  7. FILLING: Combine the sugar and spices in a small bowl and set aside.
  8. Spread the butter evenly over the dough and then sprinkle the spice mixture evenly on top of the butter.
  9. Starting on the 16 inch side, roll the dough up, nice and tight. Using a very sharp knife {or unflavored dental floss} cut into 10-13 pieces, about 1 & 1/2 inches each.
  10. Arrange rolls into a 9 inch round pan or an 11x7 inch rectangle pan that has been sprayed with nonstick spray. Allow them to rise again in a warm place, until doubled in size. {About an hour.}
  11. Preheat oven to 350°F. Bake rolls for 23-26 minutes {Mine took 24 mins.}, covering with aluminum foil at the 15 minute mark to prevent excessive browning.
  12. FROSTING: Cream together the cream cheese and butter until light and fluffy. Add the milk and powdered sugar and mix until fully combined and smooth. Spread on the warm cinnamon rolls. {The messier, the better.}
Note: for make ahead/overnight options, be sure to visit Miss Sally's blog!
Go get your fall on, friends! 

-Sarah

Wednesday, September 24, 2014

Homemade Chocolate Pudding

My best friend, Kaitlyn, and I met when we were in 7th grade. We weren't friends right away though. I actually couldn't stand her! I thought she was loud and obnoxious and was too much of an attention hog. Jokes were on me though, because we got our class schedules and happened to have the exact. same. schedule. Yay.

Not two weeks into school, I broke my leg playing softball. The thing about 7th grade it that everyone is obsessed with how the look and what people think of them. Which, in turn, means that nobody really cares to wait around for the gimp on crutches. Except for Kaitlyn. Here I was with a broken leg and the one girl I couldn't stand, happened to be the only person that offered to carry my backpack, or get the door after class, or wait for me as I hobbled down the hall. This was the start of a beautiful friendship. {Especially since my now husband happens to be her cousin. ;)}

Fast forward a few years when we started our senior year in high school. Neither of us had the luxury of getting lunches packed from home for us. I don't know why her family didn't do it, but as for mine? With six kids, we couldn't make it very long without all of the lunch box items being eaten at home. So, we were doomed to school lunches for most of our childhood. Kaitlyn and I took matters into our own hands for our last year of grade school though and decided that we were going to team up to bring our own lunches from home. Each week, one of us would pack a lunch {in a cute Princess lunch box, mind you} for the both of us for that entire week and then we would switch. I think that Kaitlyn would agree with me that our favorite part about doing this, were the pudding packs! If it weren't for the fact that we were using our hard earned money to buy our lunches, we probably would have eaten at least three pudding packs a day. Those were some good times and we laugh every time we think about it!

Now that I have a child of my own, I've obsessed over making sure she's getting the right nutrients from the foods that she eats. Let me tell you - pudding packs definitely won't be on the menu for her. Ever. Most of the ingredients in them are legit, but when you look at the amount of preservatives in them as well? No, thank you. Which is why I'm sharing this Homemade Chocolate Pudding with you. It is such an easy recipe and would be great to make a big batch, put it in individual Tupperware, and throw it in your child's lunch box. I also love the idea of knowing exactly what's going into the things my baby is eating. Even if it is a dessert. ;)

Using the REAL® Seal system has made knowing what is in my foods even easier. The main base of this pudding is milk and the best milk you can buy is one with the REAL® Seal on it. Accoring to their website

"The REAL® Seal makes it easy tell the difference between real dairy products and an ever-increasing list of imitators. 


Products bearing the REAL® Seal must meet specific guidelines and are certified as having been made in America without imported, imitation, or substitute ingredients. Companies register these products and provide product ingredient labels.

In an increasingly globalized world, the made-in-America requirement is especially important. The REAL® Seal means not only that the product is a real dairy food, but that it was made with milk from cows on U.S. dairy farms."

Not only do I love that I am supporting the U.S. by buying products that contain the REAL® Seal, but i know that they are real dairy products and not just imitators. That knowledge is priceless to me.

Try this recipe and feel good knowing that you're taking a step closer to being informed about what is going into your body!

Homemade Chocolate Pudding
Print Recipe
Makes about 6 servings
Ingredients:
  • 1 cup white sugar
  • 1/2 cup baking cocoa
  • 1/4 cup cornstarch
  • 4 cups milk {I use 1%}
  • 1 Tbsp. salted butter, melted
  • {Optional} Mini candy coated chocolate pieces

Directions:
  1. In a large pot, combine the sugar, cocoa and corn starch.
  2. Add the milk and bring to a boil over medium heat, stirring constantly to keep the milk from burning. Let boil for two full minutes and then remove from heat.
  3. Add the butter and mix well.
  4. Place in a medium-sized bowl and place in the refrigerator for about an hour until the pudding has firmed up and cooled.
  5. Top with chocolate pieces if you desire. 
There's nothing like some good old-fashioned chocolate pudding. Enjoy, friends!

-Sarah

Tuesday, September 16, 2014

Pumpkin Dreamboat Dessert

OMG, guys. I have officially found my favorite pumpkin recipe! Which is saying something because I've made quite a few. {Including these pumpkin snickerdoodles, which are amazing, by the way.} I'm going to a pumpkin party at the end of the month and we are all suppose to bring a pumpkin food and this is going to be my pick. It's a spin off from my Vanilla Dreamboat Dessert and my Pistachio Dreamboat Dessert and this one is my favorite out of the three. It's creamy, delicious, and most of all, pumpkiny!

Pumpkin Dreamboat Dessert
Print Recipe
Makes 15-18 servings
Ingredients:
  • 1 pkg regular Oreos, finely crushed {NOT doublestuff}
  • 6 Tbsp. salted butter, melted
  • 1 pkg {8 oz.} Philadelphia cream cheese, softened {I say Philadelphia because I haven't been able to use an off-brand that doesn't lump.}
  • 1/4 cup granulated sugar
  • 2 Tbsp. cold milk
  • 1 tub {16 oz.} Cool Whip, divided
  • 2 pkgs {3.4 oz.} instant pumpkin spice pudding mix
  • 3&1/4 cups whole milk, cold
  • 1/3 cup chopped pecans

Directions:
  1. In a large bowl, combine the Oreos and butter and mix until crumbs are fully coated.
  2. Press the crumbs into a 9x13 inch baking dish and place in the refrigerator while you work on the other layers.
  3. In a medium bowl, whip the cream cheese until light and fluffy. Add the sugar and 2 Tbsp. milk and mix well.
  4. Fold in 1 & 1/2 cups Cool Whip. Spread this mixture over the refrigerated crust.
  5. In another bowl, combine the pumpkin pudding with the 3 & 1/4 cups milk and which until pudding thickens up. Spread this over the previous cream cheese layer.
  6. Let the dessert rest for about five minutes, so the pudding can firm up completely and then spread the remaining Cool Whip over the top.
  7. Sprinkle the pecans evenly over the top and then place in the refrigerator for 4 hour or the freezer for 1 hour before serving.
Happy fall, my friends. I'm loving the cooler weather!

-Sarah

Monday, September 8, 2014

Sweet and Spicy Sweet Potato Wedges

Welcome to Man Monday.

Yes, folks, I live. After a walkabout in Australia, a trek through Middle Earth, and a sabbatical 20-thousand leagues under the sea, I have returned. My muscles are stronger, my beard is longer, and my smell is wrong...er. Okay, none of that is true. Especially the beard part... #cantwaitforpuberty

I wish I could say I've been off saving the world. Instead, I've been fulfilling a purpose that is just-as-manly in my eyes. That is, I've simply been working a lot, spending good quality time with family, and growing my garden. Occasionally I get to spend 20 minutes reading a book. Forgive me for neglecting blogland, but frankly, unless time is magically conceived between 9:00 pm and 9:01 pm, on most days I won't give blogland a second-glance. Sorry if that hurts anyone's feelings. It sure as heck doesn't hurt mine.

Yet, I do ENJOY blogging and sharing manly foods with peeps such as yourself. So, I will continue this endeavor as long as it remains entertaining. You know what makes it entertaining? Making foods that are so good you MUST share them with the masses. This recipe is no exception to the enjoyment rule.

With Labor Day already gone, many of you may have put up your grilling tongs for the season. i challenge you! I challenge you to dust off those tongs one more time, fire up that grill to a smoking hot temperature, and grill yourselves some truly addicting sweet potato wedges. I made this so long ago, I honestly don't remember how I stumbled upon this recipe. Nevertheless, behold!

Sweet and Spicy Sweet Potato Wedges
Print Recipe
Recipe from Food Network
Makes about 16 wedges
Ingredients:
  • 3 teaspoons salt
  • 2 large sweet potatoes
  • 2 Tablespoons olive oil
  • 3 Tablespoons brown sugar
  • 1 teaspoon cayenne pepper (or as desired)
  • 1 & 1/2 teaspoons black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Directions:
  1. Preheat your gill to medium high heat. While it's heating up, make sure to oil the grates. If you wait too long, the temperature of the grill would shame a nuclear explosion, and oiling the grates will become especially irritating. *Zach inspects the hairs on his hands to see if they've grown back yet.*
  2. Add the sweet potatoes to a pot of cold water. Add half your salt, stir, and bring to a boil. Lower the heat and let simmer approximately 25-30 minutes, or until they are nice and soft, but not obliterated enough to make mashed potatoes. Yes, those are scientific terms.
  3. Meanwhile, combine the sugar, cayenne pepper, black pepper cinnamon, and cloves together in a small bowl; set aside.
  4. Transfer the sweet potatoes to a bowl of cold water. Once cool, drain and peel.
  5. Cut the potatoes lengthwise into wedges, about 8 per potato. 
  6. Coat the potatoes with your olive oil by turning them over in a large bowl with the oil added. Add the sugar, spice, and everything nice (the bowl of ingredients), and coat evenly.
  7. Cook the wedges on your preheated grill for 3 to 4 minutes per side.

That's it! Enjoy them while they are piping hot! Just don't come crying to me when your tongue is blistered... at least that first (and only) bite will be delicious.

Well, we'll see you guys next year. *Zach laughs maniacally as he walks away from the computer... then he runs back and types:* I got you guys wondering if I'm joking, didn't I? *yep, more maniacal laughing.*

-Zach

Friday, August 22, 2014

Back to School Kindle Fire Giveaway!

Hey friends! It's Back to School time, so I thought it might be fun to have a giveaway for none other, than a Kindle Fire! Reading is good right? And reading electronically is even better.


Enter using the Rafflecopter below and be sure to visit all of these lovely blogs that have made this giveaway possible!


Good luck!

-Sarah


Thursday, July 31, 2014

Salted Caramel Twix Ice Cream

Last week was Adelaide's first birthday and with it came lots of family to visit! As we were all sitting around the table for breakfast, I noticed that the cream I had used for some cinnamon rolls I made had the Real Seal on it. Wha-what! I was half surprised because I was having a hard time finding Real Seal products {or so I thought - turns out, they're just good at blending in.} and the other half of me was excited because I knew that I had to use it in this recipe right away!

My dad and father-in-law raved about Real Seal products and how great it is to them to know where exactly their dairy products are coming from. My dad has always been big into growing his own garden, having his own egg-laying chickens, and when I was little, we even had a few of our own dairy cows! So, for me, to hear him say how much he trusts products with the Real Seal on them, it really means something.

Anyway. I am so freaking excited to share this recipe with you, that I can hardly contain myself! It's no secret that I don't care much for chocolate, but caramel? I can't get enough of it. And then when I jump on the bandwagon with the whole salted caramel thing, it's just too much. Considering this ice cream doesn't require a machine, only has 4 ingredients, and is also loaded with Twix candy bars, it's pretty much one of the best desserts I've ever posted on this blog.

Salted Caramel Twix Ice Cream
Print Recipe
Makes about 3 cups
Ingredients:
  • 2 cups heavy whipping cream
  • 13.4 oz. can dulce de leche {found in the Hispanic foods section}
  • 12 fun size Twix bar, cut into bite size pieces
  • 1 tsp. sea salt

Directions:
  1. Using a stand mixer, a hand mixer, or the huge muscles on your arm, whip your whipping cream until soft peaks form.
  2. Add the dulce de leche and mix until smooth and uniform.
  3. Add the Twix pieces and salt and combine well.
  4. Pour the mixture into a medium-sized container {we use Tupperware} with a tight seal. Place in freezer and let freeze for 12 hours or overnight.
This stuff is dangerous, so I suggest sharing it with a few friends. Or just one. Who am I kidding? Don't share. Live it up, my friends.

-Sarah