A Bohme Cooked Meal

Monday, March 30, 2015

Buffalo Chicken Wings

I used to work at a chicken wing joint in high school.  I know how to cook them without thinking twice about it.  I have traumatic memories of working a crazy long day on Superbowl.  The orders never stopped through the day.  It was a conveyer belt of chicken wings in all different flavors. 

Even though I hated working on Superbowl, I can't imagine going to a Superbowl without eating these bad boys. 

I like to serve them with extra sauce and bleu cheese with carrots and celery.  There isn't a definite recipe to follow.  You melt butter and franks hot sauce together.  The darker the color the hotter the sauce is.  I like to go with a 50/50 ratio.  You can bake the wings in the oven, but I choose to fry them.  I fry them at 375 degrees for about 12-15 minutes.  Toss in the sauce and serve immediately.

Everyone loves them. 

© Kim Bohme and A Bohme Cooked Meal

Monday, March 23, 2015

French Silk Pie

Growing up in the Midwest there was always a Baker Square.  The place that you can get milk shakes and pie at.  We used to go to the square after football games in high school.  I would almost always get a slice of French silk.  I was always a bit intimidated by the idea of making this pie but I had the opportunity of making this over the holidays!  Yummm!  Everyone who ate it seemed to enjoy this pie too!

Pie Ingredients
4 oz semi sweet baking chocolate
1 cup unsalted butter softened
1 1/2 cup granulated sugar
1/4 tsp salt
2 tsp vanilla extract
4 eggs (pasteurized) must be cold
1 baked pie shell (I used store bought)

Whipped Cream

1 pint heavy whipping cream
1/4 cup sugar
1 tsp. Vanilla

Melt chocolate according to package directions and allow to cool.  Don't let harden.
In a mixer beat 1 cup unsalted butter with 1 1/2 cup sugar.  Beat until fluffy. Approximately 2-3 minutes.  Add the cooled chocolate, salt, and vanilla extract.  Mixed until combined.  Add in one egg and mix at medium speed for 5 minutes.  Repeat with each egg beating individually for 5 minutes until each egg has been added.  This will take approximately 20 minutes.  Pour the mixture into the prepared pie crust.  Refrigerate.  Beat whipping cream, sugar and vanilla until it thickens and creates stiff peaks. You can spread the whip cream on the pie or put it into a piping bag with a star tip and pipe it onto the pie.

© Kim Bohme and A Bohme Cooked Meal

Monday, March 16, 2015

The best ham EVAR

I was looking for a new ham recipe for a belated holiday dinner.  I am not a huge fan of ham when it's sliced.  It tends to be a bit flavorless.  I was really looking for a recipe that made me fall in love with ham.  I wanted it to be a bit spicy and addicting.  This recipe totally does the trick.  I made this for dinner when we had a few close friends staying with us and they (one was a recent meat eater and non ham fan) loved it.  This is one of those recipes that I would make all the time.  It makes GREAT leftovers and is an easy weeknight meal.

It's one of my new favorites!

Unsliced ham shoulder
1/4 tap cloves
1/2 cup honey
1/2 cup brown sugar
2 tblsp. Dijon mustard
1 can ginger ale

Place ham in crockpot.  Place remaining ingredients into a bowl, mix and stir until all ingredients are dissolved. Pour liquid into crockpot.  Fill crockpot with water until liquid is half covering ham. Cook for 6-8 hours on low.  Remove ham from crockpot and slice.  Ham should fall apart!  You can reduce the remaining cooking liquid in a saucepan until it thickens.  Pour over ham when serving. © Kim Bohme and A Bohme Cooked Meal

Monday, March 9, 2015

Thin Mint Krispie Treats

I love Girl Scout Cookies!  Just about as much as I love lamp.  I usually have some major withdrawls in June.  I usually buy the husband Tagalongs and me Samoas (although they should be Caramel Delights).

This year, I ended up buying one box of thin mints to use in some desert.  The other day, I had a huge hankering for Rice Krispie treats.  So after a quick internet search, I found a recipe that is worth posting!  My friend has been over twice and the words..."You gotta put these damn things on your blog."  Followed by a bunch of ooos and mmmms.  These are chocolaty and rich.  With a ton of mint flavor.  I am so happy with these happiness squares.

Make these with a few of your girl scout cookies!

Adapted from Cookies and Cups

¼ cup butter
6 cups mini marshmallows
7 cups Cocoa Pebbles
24 Thin Mints (or Keebler Grasshoper cookies) coarsely chopped
1 cups Andes Creme de Menthe Baking Chips or Andes mints chopped

1. Line 9x9 pan with foil and spray lightly with cooking spray
2. IN a large saucepan melt butter over low heat. Add the marshmallows and stir periodically until melted. Remove from heat.
3. Stir in Cocoa Pebbles and chopped cookies until incorporated.
4. Let sit for 2 minutes. Then add in 1 cup Andes baking chips. Stir until they are distributed.
5. Press mixture into prepared pan and then sprinkle remaining cup of Andes baking chips on top and press into kripies.
6. Let cool completely before cutting into squares.

© Kim Bohme and A Bohme Cooked Meal

Monday, March 2, 2015

Spinach Artichoke Dip

There are a few dips that if you have them at a party that I am guaranteed to shovel in my mouth.  Spinach Artichoke Dip is one of dips!  I am also a sucker for buffalo chicken dip.  Long story short... this is a staple in my house.  I have easily made this over 20 times and loved it each time.  You can make it the night before and put it in the crockpot to warm up!  YUMMM! 

16 oz cream cheese softened
1/2 cup mayonnaise
1/2 cup parmesan cheese
1 teaspoon garlic minced
1/2 teaspoon lemon juice
9 oz box frozen spinach thawed and well drained
7.5 oz. jar artichoke hearts chopped
1 1/2 cup shredded mozzarella cheese

Combine all ingredients into a food processor or a kitchen aid mixer and mix all ingredients until well combined.  Scoop the mixture into a crockpot and turn on high until it is warm. Usually takes 2-3 hours until heated through.  Then turn to warm and serve at the party. © Kim Bohme and A Bohme Cooked Meal