Wednesday, March 30, 2011

What time is it?

It's peanut butter jelly time!

Welcome to The Spicy Cupboard!

Shucks howdy!

Folks this is Michelle's husband, Jimmy, doing a guest post for you on this special April day.

First off, today's recipe is not for the faint of heart, or for beginners!

Today we are making Peanut butter and jelly sandwiches.

Your first choice is a hard one: Which bread to use as your base?

I prefer a white bread myself, my wife prefers wheat; however, you may choose something else. Potato bread? French bread? Italian bread? Right said bread?

We will be using white bread today.

Once you have that figured out, your next choice is equally as hard. What type of Peanut butter. Chunky? Creamy? Natural?

Today we are using Creamy.

Now we decide on the Jelly. Strawberry? Grape? Sugar free? etc.

Today we are using sugar-free strawberry jam.

Now that we have these ingredients let's start making our masterpiece.

☆ ☆ ☆

First, we take 2 slices of our chosen bread.

Using a butter knife spread peanut butter on one side of one piece.

Like so.

Then, we take the knife and spread our chosen jelly on one side of the other slice of bread.

Take both slices and while having each slice face each other (side with peanut butter or jelly) put them together.

Once this is complete you still have a few options. You can cut the crust off, you can cut it in half, or even into 4 pieces.

And Voilà, dinner is served!


Also, if you haven't guessed by now,

Happy April Fools Day!


Beef Stew

On these rainy, cold, dreary days I can't think of too many ways to feel warm and cozy than good old fashioned Beef Stew!
This is a classic, easy comfort meal.
Recipe rundown:

beef stew meat
beef stock/broth
bay leaf
salt and pepper

I like to brown up the stew meat in a little olive oil.
Slowly start adding in the broth and water
cut up potatoes, onions, carrots-throw 'em in
add seasonings and bay leaf
and put a lid on it:)
Serve with your favorite bread.

Monday, March 28, 2011

Italian Subs

Look at all those layers of goodness!!!

I am drooling just looking at the picture... lol!

When I saw this recipe in the March 2011 Food Network Magazine

I knew it was going to be a hit! First of all I

love sandwiches so you really can't go wrong with this sub and

if it says Italian, I usually want to try it! (Kinds drives my husband crazy! :))

Also very easy to throw together for a big crowd!

Grab a loaf of Italian soft bread, layer on cheese, salami, ham, mortadella,

capicola (I couldn't find it.. so just doubled up the salami!), lettuce, onion,

pepperoncini, tomatoes and top with oregano, red wine vinegar, olive oil,

salt and pepper and you have one delicious sub!

Definitely one to add to you list to make again... Enjoy!

Printable Recipe

Thursday, March 24, 2011

Lemon Grass-Pistachio Semi Freddo with Mango Caramel Sauce

Dessert Wars has challenged us like never before!!
Check out these instructions:

Since St. Patty's day is in March we thought it would be fun if we celebrated the color green! And not just anything green but foods that are naturally green!

Green Apples
Green Grapes
Honey Dew
Green Pears
Green Chile Peppers

Green Tea
Green Chilies
Basil or other green herbs
Soy Beans (you may use tofu)
Vegetables like Spinach, Peas
Lemon Grass
Green Cheese

The challenge is to make a dessert that involves two green ingredients. You must use at least one ingredient from each column. This challenge is meant to change the way you think about desserts and take you way out of your comfort zone.

Since we haven't worked a whole lot with most of the
ingredients from the list, we tried to pick ingredients that
wouldn't be too bizarre!
After throwing a few ideas around, the two ingredients we
decided on were lemon grass and pistachio.

Once the lemon grass hunt was over we got to work!
Lemon grass is sold in stalks... remove outer layer.
We only used the white part of the stalk and chop her up!

In a food processor or plastic bag, add lemon cookies and
pistachios. Pulse or smash until roughly chopped.

Start the molasses by dissolving sugar into lemon juice
over medium heat. Once dissolved, add lemon grass
and cook, stirring occasionally, for about 8 minutes.

Meanwhile, whip the cream and confectioners'
sugar until soft peaks form.

Once the molasses is done, strain to remove any chunks of lemon grass.

Add molasses to the cream mixture and stir by hand two times
to fold in gently.

Prepare your ramekins!

Layer the cookie and pistachio mixture on the bottom of the ramekin....

Add a layer of cream....

Add another layer of cookies and pistachios......

End with another layer of they creamy mixture!
Place in to the freezer for 45 minutes to an hour.

In our research for this recipe, we found that mangoes
were often paired with lemon grass.
Hence...Mango Caramel Sauce!

Finely chop 2 mangoes....

In a medium sauce pan, add sugar and water...

Add mangoes. Cook until sugar is dissolved and
caramel reaches a dark amber stage.
Add butter and salt and swirl to combine.
Remove from heat.

Remove freddo from the freezer and let sit for a couple of minutes.
Run a butter knife around the edge if necessary.

Invert ramekin onto plate.

Drizzle with Mango Caramel Sauce.

Monday, March 21, 2011

Monte Cristo Remix

Quite a awhile ago-well about a year ago actually- my hubby had this crazy idea of using angel food cake to make his favorite sandwich-the Monte Cristo.
So we set out to make his idea into a reality:)
This recipe I have for you today is a change-up from the original posted here.
Wow the pictures in that post are really dark!!

This time we found angel food loaves-way easier to make into sandwiches!

here is the change-up:
oven roasted turkey, prosciutto, and Havarti

make layers with a bit of mayo and mustard then add meat, cheese another piece of cake and more meat and cheese-top with last piece of cake

use long toothpicks and slice in half

dip in egg batter

place on hot griddle and fry on all sides
sliding the skewer from the top all the way through to grill top slice.

Give this one a try soon-soooo delish:)


Wednesday, March 16, 2011


This is a classic recipe.
I like to put Pasty on the menu on cold, rainy days:)
Everyone should have this one for those times when you want something
that reminds you of your youth!
Not that my youth was that long ago!!
heh hee;)
Let's get right to it-
Recipe rundown:
frozen hashbrowns
shredded carrots
chopped onion
turnip-if you want;)
ground beef
cream soup
salt, pepper, garlic salt
pie crust

brown hamburger
quick tip* boil carrots just to soften

lay in bottom crust

top beef with shredded hashbrowns

season and top with cream soup

mix thoroughly

lay top crust over

pinch crust together

bake at 375 degrees for about an hour

Can't beat a quick and wholesome meal like this one:)