Hello World - I'm a bad blogger

I don't try to be a bad blogger, in fact, I was doing pretty well with my postings last year. Then, 2010 hit and it was going to be my goal to post even more recipes, both lowcarb and cheat style, and instead, I just didn't. oops.

I have actually be writing down my recipes on a notepad - I know that's so 1995 of me...but I started doing it at the request of my husband...so I could actually recreate the recipes he ends up really liking, instead of shrugging sheepishly when he asks me to repeat a meal and saying "I'll try, I don't really remember what I put in that"

So, I digress. I'm sure that all 5 of you "followers" are wondering what, exactly, has cuased me to return to my blog and actually type in a few of my recipes from the past 2 months...well, to tell you the truth, it was someone telling me that their wife visits my blog all the time. She's not a follower, but I guess people really are looking and enjoying my recipes. He said that the only one that his wife had tried had turned out really well...sooooo, I feel slightly guilty for not sharing more of my recipe genius with the world. HA.

Really, my notepad is covered in oil spatters and if the recipes don't make it onto this blog, they may be lost forever!

Side note...see the photo below to take a peek into my oven today...roasted cauliflower on the bottom, braised cabbage and Soy Thyme Chicken on the top. Prep work has been done for the majority of the week...it has been a good day! Now, onto my recipe posts. I promise to do better...And, if you want MORE recipes...start commenting and following...I'm very susceptible to guilt by a loyal following :)

Lindsey

Molly's Niece's Marshmellow Molten Cakes

2 2/3 cups semisweet chocolate chips
1/2 cup (1 stick) butter
2/3 cup white sugar
4 large eggs
1 tsp vanilla
2 cups flour
12 large marshmellows

Melt chocolate and butter over med-low heat, stirring frequently (or melt in microwave and combine) until melted and combined. Remove from heat and stir in sugar, eggs and vanilla until well blended. Stir in flour.

Fill 12 greased and floured muffin tins with one spoonful of batter. Press a marshmellow into the center of each muffin hole. Spoon remaining batter equally over all marshmellows until batter is gone.

Bake in a 350 oven until tops are puffed and crackly (12-15 minutes)

Perfect dinner party dessert because these can be prepared ahead and left on the counter until 15 minutes before dessert, simply pop into a preheated oven as everyone is finishing dinner and in 15 minutes, you'll have the perfect decadent and yet homemade dessert. Once you try them, you'll be a believer...I promise!

Make Ahead Gravy

Modified from AllRecipes...perfect for stressfree holidays!

Ingredients


6 turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
3/4 cup chopped carrot
3/4 cup chopped celery
1/4 cup dry white wine
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper
Olive Oil
Salt
Pepper

Directions

Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the vegatables over the top of the wings. Sprinkle liberally with olive oil, salt & pepper. Roast in the preheated oven for 1-1/4 hours or until wings are browned.

Place browned wings and veggies in a 5 quart stockpot. Deglaze the roasting pan with white wine and stir, scraping up any brown bits on the bottom of the pan. Pour the the wine from the pan into the stockpot. Stir in 6 cups broth, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.

Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.

In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.