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Finally… I am back with my Daring Cooks Challenge…Pierogies! August 15, 2010

Filed under: Daring Kitchen,Dinner — livelovetobake @ 8:37 pm

Wow… It has been quite some time since I have blogged.  Yikes!  I have been baking and cooking although unfortunately just not blogging about it.  I guess it had to take something near and dear to my heart to make me start blogging again. 

Can you guess what the near and dear is?



1st week of my CSA Produce from Calvert Farm May 26, 2010

Filed under: Breakfast,Dinner,Lunch,Salads,Sides — livelovetobake @ 5:56 pm

For about a month now I have been looking forward to my 1st year of participating in the Community Supported Agriculture (CSA) produce program through Calvert Farm  .  I signed up for the Summer program that includes 20 weeks of fresh farm produce from their farm.  The farm is located almost 2 hours away from me in Rising Sun, Maryland so luckily they have various produce pick up locations that are much closer to me.  My location pick up is at Montgomery General Hospital located in Olney, MD which works out great since it is about 20 minutes from my work.

Basically, the CSA produce program works by asking for a particular fee prior to the beginning of the 20 weeks.  That money goes towards investing in your food share for the summer.  Then each week you go and pick up a box of  “surprise” fresh produce from your particular location.  It seems as though individuals that live closer to the farm can pick which items they would to have for the week.  Since I am so far away from the farm that was not an option for me.  I do not mind since I like the “surprise” and challenge of figuring out recipes to make with the items that were hand picked for me.  Each week we should receive about 6-7 vegetable and/or fruit items that would cost around $20.  Here is what I received for my first week! (more…)


Daring Cooks May Challenge:Stacked Green Chile and Grilled Chicken Enchiladas May 16, 2010

Filed under: Daring Kitchen,Dinner,Lunch — livelovetobake @ 2:56 pm

I was very excited this month when the new daring cook challenge was revealed and it was enchiladas!  Two things that would be new for me was making our green chile sauce from scratch and the option to make tortillas.  I ended up making a yummy tasting and suprising not spicy green chile sauce and the tortillas needed work.  Luckily, my parents decided to come into town and help with my challenge.  It seemed to have taken forever…perhaps because I had my heart set on making two sauces, a green chile and chocolate mole, as well as a mexican flan.  The chocolate mole sauce was too spicy for me but we used it as a dipping sauce.  I am not going to post the recipe but I linked it above.  Since the tortillas turned out okay I decided not to post that recipe either and will have to find a better recipe.  All in all it got done and the taste was worth all the hard work that went into it.   

 Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on and written by Robb Walsh.



My 1st Daring Cook Challenge: Brunswick Stew April 15, 2010

Filed under: Dinner — livelovetobake @ 11:30 am

I really enjoy spending time in the kitchen either cooking or baking.  For me it is a form of stress relief as well as an expression of myself.  Luckily, I stumbled upon the Daring Kitchen website and knew that I was destined to be a part of it!  I was so excited and applied to be both a Daring Baker and Daring Cook.  I could not wait until I was approved and was able to start working on my first challenges! 

Here I present to you my 1st Daring Cook Challenge: Brunswick Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

I chose to make the shorter 2nd recipe for brunswick stew and instead halved the recipe for about 6 servings.

Recipe 2: The Shorter Version

Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

Serves about 6


2-(32oz.) containers of chicken broth                                                                                                                                                                                                 1 1/4 lb TOTAL of chicken thighs, turkey leg, and ham
2-medium diced red potatoes
1-(14.5oz.) can of fire roasted crushed tomatoes
1-medium diced onion
1 1/2 cups  frozen corn
3/4 cup frozen lima beans
2-3 strips crumbled turkey bacon                                                                                                                                                                                                        2 Tablespoons of butter
1/2 Tablespoon of granulated sugar
1/2 Tablespoon of Poultry Seasoning
Dash of red pepper
1-diced carrot
1-(11.5oz) can of Tomato juice

Recipe 2:

1) Placed the chicken broth, poultry seasoning, and a total of 1 1/2 lbs. of raw turkey leg, chicken thighs, and ham into a large stock pot or Dutch Oven (8-10 quart).

2)  Heat the stock and meats to boiling over medium-high heat and then turn down to simmer for about 1-2 hours or until the meat is cooked.

3) Meanwhile cook the turkey bacon until crisp either on the stovetop or microwave.

4) Once the meat is cooked take out of the stock and dice into small pieces and then place the meat back into the stock.

5) To the stock pot or dutch oven, add the rest of the ingredients and heat until bubbly and hot.  Add salt and pepper to taste.  Cook the stew until the vegetables are tender. 

6) Enjoy hot and goes great with a slice of cornbread!

The end result of the Brunswick stew was amazing and I would definately make it again! Thank you Wolf for a great first Daring Cook challenge!