Enchanting Recipes & Everyday Life In General

Category Archives: simple

Homemade Pasta > Store Bought Pasta

There is nothing quite like it. It’s hard to describe–that flavor…Mmm, and that texture…Yum! It actually has flavor, and it actually has texture. 
AND you can control the flavor–that’s the biggest advantage I see to making pasta at home. You want spinach pasta? Add a little spinach. Want herby pasta? Add some herbs.
The dough is very versatile and you can make whatever kind of pasta you want to out of it (ravioli, spaghetti, tortellini, etc..)
It’s very easy, and it doesn’t take too long either! 

Basic Pasta Dough

Printable Version
Recipe by Tyler Florence


You’ll need:
2 cups all purpose flour
3 eggs
1 teaspoon of salt
2 tablespoons of extra virgin olive oil
Cornmeal, for dusting

Get your mise en place all ready.

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Mise en place means ‘everything in its place’, meaning measure all your ingredients and have them handy before you start cooking. The first step to mise en place is always to read the entire recipe from start to finish, so you know what to expect.

Dump the flour onto a clean working surface, mix in the salt

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Make it into a pretty little mound, then create a little well in the center

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Beat the eggs (Oops, I forgot to!) and

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Add the olive oil as well…

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Start to lightly beat the eggs, gradually draw flour into the mixture while beating.

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Slowly, but surely, draw more and more flour into the mixture until a firm dough starts to form.

Then, start kneading the dough.

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If the dough is too dry and hard to knead, add a little hot water.
Knead until elastic-ey, form into a ball. Dust the tabletop with cornmeal as needed to prevent sticking.

If you’re using an electric mixer...It’s even easier!

Put the flower (oops) flour in a mixer fitted with the dough hook attachment…

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Add the eggs and mix on low.

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Slowly drizzle in the olive oil…

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Mix until it comes together as a dough, then dump out onto a floured/cornmealed surface.
Knead until the dough is smooth and elastic-ey.

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This is what a picture looks like with horrible lighting.

Roll the dough into a ball.

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Orrr…

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A butt! Bahahaha.

Then cover it with plastic and let it rest for 20 minutes.

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Ta da! Pasta dough.

To use the dough, simple roll it out into a thin sheet & cut it into whichever shape you’d like.

To cook homemade pasta–it takes MUCH less time. Cook in boiling, heavily-salted water for 3-4 minutes until al dente. Serve with your favorite pasta sauce, pesto, or simply butter & parmesan cheese.

Bon Appetit!


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While growing up, whenever we had steak for dinner, it was always pork steak.
The idea of pork for dinner now grosses me out. It’s just not appetizing. My idea of pork is a dry, chewy, flavorless piece of meat. (No offense, Mom–love you!)

Needless to say, we’re not big pork eaters here in this household. (Besides bacon, of course of course!)

I decided to give pork a try again. It was on sale, I had no choice.
I bought one of those tenderloins that is sealed in a marinade.
Did you know they had those?
They do.
It looks like this:

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The goal here was to create a super tender, flavorful, and moist piece of meat.
Even though it was already soaking in flavor, I wanted to add some more.

In a bowl, mix together some seasonings to make a spice rub:

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(I mixed minced garlic, rosemary, sage, salt & pepper, thyme, parsley, paprika, ancho chili powder, and olive oil)

Slather the tenderloin on all sides with the spice rub.
Slather it good, baby. Flavor, flavor, FLAVOR!

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Heat a large skillet on medium high heat. Once the skillet gets hot, add about a tablespoon of oil.

Saute the tenderloin, creating a nice, crunchy crust on all sides. You don’t want to cook it through here, we’re just sauteing until brown to make the crispy crust and to seal in all the flavor.

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Once browned on all sides, put in 350˚F oven to finish cooking. Bake for 25-30ish minutes, until it has an internal temperature of 145-150˚ F in the center.

In the meantime…..

We’re gonna make our apple & leek salad to go with de loin of de pork-o. This is the best part, in my opinion.
Be gone all thee meat…Bring on thee fruits & thee veggies, YUM!

For this you need 2 leeks, and 3 red apples.

It surprises me that a lot of people don’t know what a leek is. I looooveeeeee leeks. LOVE LOVE LOVE them.

Friends, meet Leek.

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A leek is like a super huge, yet super, super mild green onion. (Word of the day: super.)

In leekdom, you only want to use the end of leek–the white and light green parts.

Cut the leek in half lengthwise, then cut it in 1-inch chunks. Fill a big bowl with cold water and put the chopped leeks in. Separate the layers and let them sit in the water for 5 minutes.

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The dirt from between the layers will fall to the bottom of the bowl–skim the leeks from the top.
Make sure you dry the leeks thoroughly

Next, thinly slice your apples.

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In the same skillet you used to sear the tenderloin, add a little more oil and saute the leeks until tender.

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Add zeee apples…

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…and stir until softened.
Remove from heat, then add 1 tablespoon of honey, and 1 tablespoon of red wine vinegar–season with salt and pepper to your taste.

Remove the pork tenderloin from the oven and let rest 10 minutes.

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This resting step is crucial for juicy, delicious meat. All meat needs to rest once it’s done cooking–if you cut it before it rests, all the juices flow out of it, leaving you with a dry piece of meat. Blah!

After 10 minutes, slice the pork into medallions. Serve with the leeks & apples.

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This is delicious.
Seriously, delicious.

It’s sweet, and salty, and juicy and flavorful.
No, really. It is.
I promise.
Try it.

Recipe:
Roasted Pork Tenderloin with Sauteed Leeks & Apples

Ingredients:
 Pork tenderloin

 oil for sautéing 
Spice Rub:
 3 cloves chopped garlic
 1 tablespoon rosemary
 1 tablespoon sage
 1 tablespoon thyme
 1 tablespoon parsley
 1 teaspoon paprika
 1 teaspoon ancho chili powder
 2 teaspoon salt
 1 teaspoon pepper
 1 tablespoon olive oil

2 leeks, halved & sliced into 1-inch pieces
3 red apples (such as Gala), thinly sliced
1 tablespoon honey
1 tablespoon red wine vinegar
salt & pepper, to taste

  1. Heat oven to 350˚F. 
  2. Mix spice rub ingredients in a small bowl. Mixture should be pasty, but easily spreadable. (Add more oil if needed). Rub mixture on pork tenderloin. 
  3. Heat 1 tablespoon of oil in a large skillet. Brown pork tenderloin on all sides, remove to sheet tray.
  4. Bake pork tenderloin 25-30 minutes, or until 145-155˚F.
  5. Meanwhile, in the same skillet used for pork, add chopped leeks. Stir until tender.
  6. Add sliced apples and cook until softened. Add honey and vinegar. Season with salt and pepper to taste. 
  7. Remove tenderloin from oven. Let rest 10 minutes, then slice into 1-inch thick medallions. Serve with leeks & apples. 

Back to the dinners!

Yes, we have been eating dinner around here. Yes, I have been taking pictures of [most] everything. I just haven’t gotten around to posting everything–I needed to take some time off for finals.

But now, finals are DONE! Break it here. Let the good times rolll.

I am sad, and slightly embarrassed to say that Pigs in a Blanket are quite the staple around the Yerrick household. They are pretty much our go-to dinner when I don’t feel like cooking, but we don’t feel like going out either, or if we’re in need of a speedy dinner. The whole dealio, from start to finish, takes about 20 whole minutes.

You may be wondering, “Does she realllly need to share a recipe for Pigs in a Blanket? Doesn’t everyone know how to make them?” My answer, my friends, is this: Yes. I need to share because, No, not everyone knows. Actually, most everyone makes them differently.

Now, for those few of you that are completely lost, wondering, WHAT THE HAY is a Pig in a Blanket? I mourn for you. I mourn for your childhood, lackless of little delicious piggies wrapped in crunchy, flaky blankets.

I present:

Pigs in a Blanket


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What you’ll need:
1 package of Lil’Smokies Cocktail Weenies (I got the cheese filled ones for extra deliciousness.)
1 package of crescent roll dough
salt & pepper
chili powder
garlic powder

Yep. That’s really all you need. No, I’m not kidding.

Here’s what you do, although you can probably figure it out from the picture…

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Get your supplies ready.

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Pop the can (I can never get the dang thing to pop…Just once I’d like it to pop normal without me having to bang it on the counter several times to dent it, UGH!) and roll out the dough on a sheet tray lined with foil.

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Separate all the pre-cut triangles.

Now, those are too big for my Lil’Smokies, aren’t they? Plus, there are about a million Lil’Smokies in a package and only 8 dough triangles. What to do, what to do?

I’ll tell you:

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Cut the dough triangles into 3 or 4 long-mini triangles with a pizza cutter. Tada! Now you have 8 times 3 or 4 (that’s 24 or 32) pieces of dough for your million Lil’Smokies.

Let the rolling begin!

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Put the Smokie on the fat side of the triangle and roll it towards the smaller end. It makes for a nicer presentation, and we all know, it’s all about presentation on these suckers.

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See? Gorgeous.
Keep on rollin’ til you have a little weenie farm.

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I just said weenie farm. Ha. I said it again.

Weenie farm, weenie farm, weenie farm. I need some coffee.

Well, now that that’s done…This, folks, is where things are about to get craaazy.

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Sprinkle them all with salt, pepper, garlic powder, and chili powder. Just for a little extra bit of flavor.

Bake in a preheated oven at 375˚ for 10-12 minutes, or until done.

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This is what you get. Yum. Simple. Yummmm.

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I’m guessing that most normal people don’t eat these for dinner. We do. Don’t judge. They are great for an appetizer or an after-school snack as well. For dinner, I usually pair them with Mac and Cheese and a vegetable of sorts, for  a well rounded meal.

I’ve also heard that Paula Dean has her own version of these. I’ll have to look into that….