Wednesday, May 27, 2015

Roasted Spicy Asian Shrimp

Mrs. Anderson’s Non-Stick Silicone Baking Mat from Harold Imports Co. is the perfect addition to your cooking and baking supply cabinet. Not only invaluable for baking cookies, pastries, breads and other sweets, the mat is also terrific for savory items. These shrimp plumped up and cooked evenly in no time at all. With a non-stick surface, cleanup was easy! Make these delicious shrimp as a tasty appetizer for your next party, or as a zesty main dish.

Roasted Spicy Asian Shrimp
by Gary
Serves 4; 6 as appetizer course

1 pound medium shrimp (20-25 count), peeled, deveined, tails left intact
1 Tablespoon peanut oil
1 Tablespoon toasted sesame oil
1 Tablespoon Chinese black bean paste*
1 teaspoon sambal oelek*
1 teaspoon rice cooking wine
1 teaspoon ketchup
1 clove garlic, run through a press
1 teaspoon coarse salt
1 teaspoon Szechwan peppercorns, crushed with a mortar

Preheat oven to 425°F. Place Mrs. Anderson’s Non-Stick Silicone Baking Mat in a rimmed baking sheet. Place baking sheet in oven.

Rinse shrimp with cold water; drain and pat dry. Set aside.

In a large bowl, whisk together remaining ingredients. Add shrimp, and toss to combine. Cover and marinate in refrigerator for 30 minutes.

Remove shrimp from marinade and place on heated baking mat. Discard marinade. Roast at 425°F for 4 minutes. Turn shrimp over and continue cooking until shrimp are just cooked through and slightly browned, about 3-4 minutes more. Remove from mat and serve immediately.

*Found jarred at most Asian markets

Tuesday, May 26, 2015

Chocolate Chip Scones

My daughter's favourite, anything with chocolate. I made these just in time for my husband's business trip and visit with our kids. The Mrs. Anderson's baking mat from the Harold Import Company made baking and cleanup a breeze.

Chocolate Chip Scones
by Nancy
Adapted from Stacie Husmann

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup plus 3 Tablespoons sugar, divided
3/4 cup chocolate chips, semi-sweet
1 1/4 cup heavy whipping cream
3 Tablespoons unsalted butter, melted

Preheat oven to 425°F. Sift together flour, baking powder, salt and 1/4 cup sugar. Add chocolate chips and stir gently. Pour in heavy cream and mix together with a fork until sticky and crumbly. On a floured surface, knead dough 10 times. Place dough on a Mrs. Anderson's Non-Stick Silicone Baking Mat and shape into a 9-inch disk. Brush with melted butter and sprinkle with 3 Tablespoons sugar. Cut into 12 pie shaped wedges and bake 15-17 minutes.

Monday, May 25, 2015

Baked Crawfish Pies

The Mrs. Anderson's Bread Crisping Mat from Harold Import Company is a great bread baking mat. This bread crisping mat did just what it's meant to do. The bottom of the pies were crisp and delicious! This is a great recipe! You can use crawfish, crab meat, or shrimp!

Baked Crawfish Pies
by Luke
Inspired by Little Crawfish Pies

4 Tablespoons olive oil
3/4 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup chopped celery
3 Tablespoons Slap Ya Mama Cajun Seasoning
1 pound of crawfish tails
1 Tablespoon minced garlic
1/2 cup chopped green onions
1 large egg
2 Tablespoons milk
1 box Pepperidge Farm Puff Pastry
2 Tablespoons Slap Ya Mama Cajun Seasoning, to garnish

Heat olive oil in a large skillet. Add onions, bell pepper and celery, saute for 4 minutes. Add 3 Tablespoons of seasoning to crawfish tails and cook for 4 minutes. Now, add garlic and green onions and cook for 2 minutes.

Remove skillet from warm burner and pour mixture into a bowl to cool.

In a small bowl, whisk egg and milk together to make egg wash, set aside.

Preheat oven to 375°F. Cut pastries into 3- to 4-inch squares and add 2 Tablespoons of crawfish mixture onto the middle of each pastry. Then fold one end over the other and use egg wash to seal the ends. Place pastries onto Mrs. Anderson's Baking Bread Crisping Mat and set on cookie sheet. Once all of the pies are made and placed onto the mat, place the sheet in the oven for 15 minutes. After 15 minutes, garnish pastries with remaining seasoning and serve!

Thursday, May 21, 2015

Green Olive & Pimento Bread with a Hint of Cheese

It should be pretty obvious that I like baking bread, so when I got a chance to work with a crisping mat from Harold Import Company, you'd better believe I put it through its paces.

The surface of the mat is nonstick, so there's no need for cornmeal under the dough. The mat is actually a very fine mesh, so there are holes that allow air circulation under the baking bread. It's really a great idea.

Even if the bread is a little sticky - like a sweet bread that might ooze sugary stuff - or a cheesy bread like the one I made for this challenge - the bread doesn't stick and the mat is easy to clean. It's dishwasher safe, but things like this are awkward in my dishwasher, so I've only washed it by hand.

If you bake a lot of bread, pastries, cookies, or other baked goods where a crisp, non-soggy bottom is preferred, I suggest you give one of these mats a try. And although I haven't tried it, it should be pretty awesome for reheating things like pizza, where you really do want a non-soggy bottom.

I made a round, free-form loaf studded with bits of green olives (and the pimento stuffing) with a little bit of cheese for added flavor.

Since I used a white cheese, it's not visible inside the bread, but you can see flecks of browned cheese bits where it was close to the surface of the dough. The finished bread is rich and savory, with little bits of salty green olive and sweet pimento.

Green Olive & Pimento Bread with a Hint of Cheese
by Donna

1 cup lukewarm water
2 1/4 teaspoons active dry yeast
1 Tablespoon sugar
2 1/2 cups (11 1/4 ounces) bread flour
1 teaspoon salt
2 Tablespoons olive oil
2 ounces shredded cheese
16 pimento-stuffed well-drained green olives, sliced or roughly chopped

Combine the water, yeast, sugar, bread flour, salt and olive oil in the bowl of your stand mixer fitted with the dough hook. Knead until the dough is smooth and elastic.

Add the cheese and olives and mix until well-combined.

Cover the mixer bowl and set aside until the dough has doubled in size, about an hour.

When the dough has risen, flour your work surface, place the crisping mat on a baking sheet, and heat the oven to 350°F.

Knead the dough briefly, then form it into a tight ball. Place it on the prepared baking sheet and cover with plastic wrap. Or, what I did was use the empty mixing bowl as a cover. Set aside until the dough has doubled in size and if you gently poke the dough with a finger, it leaves an indent or slowly fills in rather than bouncing back quickly.

Slash the dough as desired and bake at 350°F until nicely browned, about 45 minutes.

Let the bread cool completely on a rack before slicing.

I received two baking mats at no cost to me from Harold Import Company.

Wednesday, May 20, 2015

Almond Cranberry White Chocolate Cookies

Cookies. Who doesn't love a great, homemade cookie?! Over the years, I have made dozens of types of rolled dough, drop and bar varieties. I usually make 6 or more types around the holidays and ship them out across the country to my family and friends. The trick is usually trying to find ones that can make the trek in one piece and stay fresh.

I came across this recipe from Nature's Eats last winter. Normally, my husband and son make some disagreeable face whenever I mention anything with coconut in them. But, they actually loved these! Score one for mom!

These are easy to make, and stay fresh for days in an airtight container. I found with the Mrs. Anderson's Sweet Baking Mat from Harold Import Company that they brown nicely and they even keep their height (this is something I've been challenged with living in high altitude the past 10+ years.)

So, I highly recommended these for your picky eaters. You may even convert them to coconut after all.

Almond Cranberry White Chocolate Cookies
by Holly
adapted from Nature's Eats: Almond with Cranberry and Coconut Cookies

1 1/4 cups blanched almond flour
1/4 cup dried cranberries
1/2 cup finely shredded (angel) coconut
1/4 cup white chocolate chips
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup packed light brown sugar
1 large egg
3 Tablespoons melted and slightly cooled coconut oil
1/2 teaspoon pure vanilla extract

Heat oven to 375°F. Place a Mrs. Anderson's Sweet Baking Mat inside a standard baking sheet.

In a medium bowl, combine the flour, cranberries, coconut, white chocolate chips, baking powder, sea salt and brown sugar. In a small bowl, whisk the egg until light and frothy. Gradually add the coconut oil and vanilla. Add the wet ingredients to the dry ingredients until thoroughly incorporated. Place bowl in freezer for 15 minutes to help set the mixture.

Remove dough from freezer and form twelve 1-1 1/4" balls, evenly space onto the baking sheet. Bake cookies on middle rack, about 10-12 minutes or lightly browned. Let cool on the baking sheet for a minute and remove to a rack to completely cool before eating.

Harold Import Company:

Tuesday, May 19, 2015

Roasted Green Chile Tortilla Stacks

When I was a child, my mom had a quick and simple dinner that she sometimes served to us kids as a special treat. It was nothing more than a ground beef, soup and green chile mixture piled on top of a tortilla, topped with cheese and broiled until crisp. She didn't make it often, but oh, how we loved it! I had been thinking about cooking it up myself recently, so when I was offered the chance to try out the Mrs. Anderson's Baking Mat from the Harold Import Company, I decided that this would be the perfect time to play around and put my own spin on an old childhood favorite! I did search around online a bit to see if anyone else out there was familiar with this dish and I didn't really find much. I did find one recipe that I liked, which added a layer of beans and made these "stacks" a little more filling. So, I combined the online recipe with my mom's old recipe and made some changes of my own. The result is a tasty updated Tortilla Stack. It can be served as an appetizer or a main course, and it's pretty fun to make!

Roasted Green Chile Tortilla Stacks
by Chris
(Serves 8 as a main course, many more as an appetizer)
Adapted from "Spicy Tortilla Stack" by Countdown Grocery

3 cups cooked and diced/shredded chicken (a rotisserie chicken works well)
2 Tablespoons olive oil
1 packet Sazon seasoning
1 cup diced green chiles (I used Hatches that I had frozen, but canned will work as well)
1 cup sweet yellow onion, diced
4 Tablespoons cream of celery soup, undiluted (from one 10.5 oz can)
2 16-ounce cans refried black beans (or 3-3 1/2 cups, if making your own)
1 teaspoon garlic salt (or to taste)
1 teaspoon cumin (or to taste)
2 teaspoons hot sauce, such as Tabasco (or to taste)
16 flour tortillas, fajita size (6.5")
1 bag Monterey jack cheese, shredded (12-16 ounces)
About 1/4 cup of a tart vinaigrette (I simply used a store-bought lime vinaigrette)
Sriracha, for drizzling
About 1/2 cup of sour cream mixed w/Sriracha (to taste)
Extra sour cream (plain) and sliced black olives, for serving (optional but recommended)

Place the diced chicken in a gallon-sized zip-top bag. Add the 2 Tablespoons of olive oil and the packet of Sazon. Mix well, using your hands. Remove as much air as possible, turn to coat, and place in the refrigerator until ready to use (this can be done ahead of time, up to 24 hours before cooking.)

Drain as much liquid as possible from the chiles. I strained mine in a small mesh sieve and then blotted with paper towels. When fairly dry, set aside with the diced onion. Set out the marinated chicken, if it is in the refrigerator. Let it come to room temperature.

Preheat the oven to 375°F and place onions and peppers on the Roasting Mat. Roast for 5 minutes. At 5 minutes, use a spatula to stir the mixture and continue roasting for 5 minutes more (10 minutes total.)

When the peppers and onions are done, scrape off of the mat and set aside to cool. Leave the oven on at 375°F. Wipe the mat with a damp towel, in order to remove any blackened bits. Place the chicken on the mat, spread into a single layer, and put into the oven for 5 minutes. Again, stir with a spatula and cook for 5 minutes more (10 minutes total.) Set aside to cool. Wipe the mat clean.

Combine the onion and chile mixture with the cooled chicken and add the soup. This should resemble a chicken salad in texture. Set aside.

Combine the beans, garlic salt, cumin and hot sauce in a separate bowl. Again, set aside.

To assemble the tortilla stacks, simply place one tortilla onto a plate (Be sure to spread each layer almost to the edge, but do leave a small section uncovered, as this will make them easier to handle and eat!) Top the tortilla with about 2 Tablespoons of black beans and 1 Tablespoon of cheese. Place another tortilla on top of the bean and cheese layer, and add about 3 Tablespoons of the chicken mixture. Top with more cheese if desired. Drizzle with the vinaigrette and a little Sriracha. Repeat until you have made as many stacks as you want. Heat the oven to 350°F, using the convection setting if possible. Bake on a Mrs. Anderson's Baking Mat from Harold Import Company for 10 minutes. Add more cheese if wanted. Dollop with Sriracha sour cream and top with olives. Let sit 5 minutes before cutting and serving.

Cut into wedges and serve with extra sour cream on the side, if desired.