BlogFood

Mexican Lasagna

2012-02-07T20:17:00.001-05:00

I’ve seen a multitude of lasagna recipes and decided to make one of my own! While it came out a little more casserole feeling than lasagna to me, it tasted great and I would highly recommend. Hope you enjoy!

Prep: preheat oven to 350 degrees and grease 13x9 pan.

Recipe / Ingredients:

4-5 cups shredded chicken
1 small/med chopped onion
2 cloves garlic (grated, pressed, or finely chopped)

TIP - You can either cook your chicken first (I poached my chicken, then shredded) and cook the onion separately OR you can cube chicken breast and cook with the onion.

If your chicken is already cooked… next cook onions and garlic until softened in a couple tablespoons of olive oil.

Once onions and garlic are cooked, add cooked chicken and the following ingredients to pot or large skillet.

15 oz can enchilada sauce
15-20 oz can of plum or diced tomatoes
sliced black olives (small can or enough for personal liking)
salt (1 teaspoon) and pepper (1/4 teaspoon)

Let simmer about 20 minutes until sauce thickens and flavors marry.

Separately, mix following ingredients in small bowl and set aside:

2 cups of cottage cheese
2 eggs

Now it’s time to start the layers!!

Final ingredients –

corn tortillas (not the crunchy hard shells!)
shredded Monterey Jack and cheddar cheese (my grocery has a blended bag, but if yours doesn’t just pick your favorite!).

Spread 1/3 of the meat sauce on bottom of the pan, top with 1/3 of the cottage cheese mixture, shredded cheese and finally the corn tortillas (I cut them in half and used 4 rounds per layer). Repeat 2 more times but leave off the tortillas on the final layer and just end with the cheese.

Cover with tin foil and cook for 20 minutes. Uncover and cook 10 minutes more. Serve hot!

TIP: I like mine with a dollop of sour cream and a sprinkle of cilantro.

Kale Chips

2012-01-24T19:13:00.000-05:00

I’ve always liked greens, and made them the “usual” way, slow cooked with broth, red pepper flake, garlic, and bacon / ham.

However, once I got started on green smoothies, it was clear to see greens could be used in a lot more ways than the way I’ve been making them.

Another way is by simply baking them into chips! Kale seems to work the best for this. Simply clean the greens, drizzle with olive oil, sprinkle with salt and pepper, and bake until crisp. Eat and enjoy while consuming minimal calories! Don’t get me wrong, it’s not like eating buttery movie popcorn, but the salty almost nutty flavor and crisp bite of the kale can definitely take the edge off salty cravings!

Potato Leftovers

2012-01-22T19:06:00.001-05:00

I always seem to have leftover potatoes, and I have to admit that I’m not the best when it comes to using leftovers. However, potatoes are a pretty easy one – even for me!

Some of my go-to options are making hash, using the potatoes to top a casserole like shepherd’s pie, or making potato pancakes.

This weekend, I had breakfast for dinner with a potato pancake, poached egg, and small side of pureed squash. Add a piece of toast to soak up any yolky goodness, and I’m a happy camper!

In need of green- shepherd’s pie

2012-01-02T18:54:00.001-05:00

There’s nothing better on a cold snowy day than good old shepherd’s pie. My heritage is both Italian and Irish, but this Irish dish is not one that I had much at all growing up.

I love to make my beef stew part in a heavy cast iron pot, sautéed onions and garlic alongside carrots in the medley of beef, broth, and herbs. The one veggie I was missing is peas. What’s a shepherd’s pie without a little green? Since I was out of peas, but in need of green, I folded in some spinach to my mashed potatoes and baked to perfection. Sorry – no photos of the baked pie. It looked and smelled so good that I dug right in and forgot to take the final picture! You know that means it was tasty!

Chopped!

2011-12-20T21:52:00.001-05:00

I’m sort of obsessed with the show “Chopped”. The show is a cooking challenge where chefs have to make meals including really random ingredients.

Well today I had my own “Chopped” experience when I looked in my fridge and couldn’t think of a thing to make out of the components (which included swiss chard, cranberries, pasta, wine and mushrooms).

Here’s what I made! Red and green greens (cranberry sauce with swiss chard greens) topped with mushroom ravioli in a wine sauce.

The greens…

The final plate…

My new favorite: pumpkin cheesecake

2011-12-12T16:28:00.000-05:00

While getting in the holiday mood, I recently splurged on a piece of Cheesecake Factory pumpkin cheesecake. It was so good! I had never tried it before, but I’m sure glad I did. I loved it so much that I decided to order a whole pumpkin cheesecake for Thanksgiving. That is… until they told me the price – $50! You’ve go to be kidding.

I quickly decided to make one myself and this Philadelphia Cream Cheese recipe is the one to use. Honestly, so much better than even the Cheesecake Factory cheesecake! You’ve got to try it.

Here’s what you need:

38 Ginger Snaps, finely crushed
1/4 cup finely chopped Pecans
1/4 cup butter or margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
1 (15 ounce) can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs

Here’s what you do:

Heat oven to 325 degrees F
Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan (if you have one).
Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

One thing I didn’t realize until the batter was already made… this recipe makes 2 cheesecakes!! It’s a great option to freeze of give one away, but it you won’t be doing that, make sure you cut this recipe in half.

I hope you enjoy this creamy, spicy, sweet dessert as much as I do!

My Little Turkey Meatloaves

2011-12-10T16:14:00.001-05:00

You wouldn’t know it from my lack of food posting, but I’ve actually still been home-cooking quite a bit!

Prior to Thanksgiving, I was in the turkey mood, but didn’t want to spoil the upcoming turkey dinner. To make due, I changed up the original turkey dinner into little turkey meatloaves!

Here’s what I changed:

I used ground turkey instead of ground hamburger.
I used stuffing mix instead of regular breadcrumbs.
I added poultry seasoning to the normal meatloaf spice mix.
I topped the meatloaves with gravy instead of tomato / ketchup sauce.

The rest I kept the same: chopped veggies (onion, garlic, carrots), egg, milk, oil, worcestershire, ketchup, salt and pepper.

Cook @ 375 degree oven until golden brown (about 40 mins).

Happy non-Thanksgiving turkey day!

Twice Baked Potatoes

2011-09-25T09:23:00.001-04:00

Now that it’s football season, I’ve been playing with game-time food. One of the “fan favorites” is my twice baked potatoes. Potato skins is another favorite, but a bit less filling than the full-on twice baked potatoes.

Ingredients:

4 medium baking potatoes
1/2 cup sour cream
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 teaspoon chicken bullion
milk
table salt
cooked chopped bacon (topping)
shredded cheddar cheese (topping)
sea salt (topping)

Scrub potatoes clean and pat dry. Prick potatoes with a fork and bake at 425 degree oven for about 50 minutes or until tender.

Slice the potatoes in half (lengthwise). Scoop the pulp out of each potato and add to separate bowl.

Mash the pulp with a potato masher or mixer. Add sour cream, garlic salt, pepper, bullion, and beat until smooth. Add milk if necessary until desired consistency. Season to taste with (table) salt.

Spoon mashed potato mixture back into the potato half shells, and top to liking with bacon, cheese, and (sea) salt.

Bake, uncovered, in a 425 degree oven for 20 minutes or until lightly browned.

Then eat and enjoy a great twist on a great classic!

Lemon Chicken and Veggies

2011-09-19T20:46:00.001-04:00

Easy lemon chicken! I seasoned the pounded chicken breast first with salt and pepper, then dredged it in flour with lemon pepper chicken seasoning. Next I sautéed the breasts in a hot pan with butter and oil until lightly browned. Finally, I added the juice of 1 lemon and chicken broth the the sauté pan and cooked the chicken until done through.

For side items I had mushrooms cooked with herbs, herb mashed potatoes and acorn squash with butter and brown sugar. It was the perfect homey Fall dinner.

Grilled Cornbread

2011-09-18T21:15:00.001-04:00

A random little dinner plate below, but I have to highlight one thing – grilled cornbread! It’s so good!

Have you ever made cornbread, but leftovers on day 2 or 3 just aren’t as good? Here’s your savior.

I made my cornbread in an iron skillet (from the stovetop to the stove), so step 1 for my grilled cornbread was to re-heat it slightly in the oven. Step 2 was to slice generously cover both sides with butter. Step 3 was to “grill” like you would a grilled cheese on a stovetop skillet. Let brown, flip, and it’s ready to eat.

Moist, melt in your mouth, crispy and smooth cornbread… where have you been all my life?

Cozy Rice Pudding

2011-08-28T09:00:00.001-04:00

Leftover rice can be made into so many different “second round” dishes. I love putting it in soup, stir fry, and also – rice pudding!

I looked up a basic recipe from America’s Test Kitchen:

2 cups water
1 cup rice
1/4 teaspoon table salt
2.5 cups milk (whole milk is best)
2.5 cups half and half
2/3 cup sugar
1/2 cup raisins
1.5 teaspoons vanilla extract
1 teaspoon ground cinnamon

Bring water to a boil in large saucepan. Stir in rice and salt, cover and simmer on low heat stirring once or twice until the water is almost fully absorbed (15-20 mins).

Stir in the milk, half and half, and sugar. Increase heat to medium high and bring to a simmer, then reduce heat to maintain the simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken (30 mins). Reduce the heat to low and continue to cook, stirring every few minutes to prevent sticking or burning. Pudding should continue to thicken (15 mins).

Remove from heat and stir in vanilla, raisins and cinnamon. Serve and enjoy.

Thin to thick! It takes a while, but is totally worth the wait!

Now – the big switch that I made was using sweetened condensed milk instead of the half and half (sometimes you’ve got to be resourceful!). Because of how sweet the condensed milk is, I shorted the sugar by at least half.

I also added a bit of almond extract at the end and topped with peaches. Oh so cozy and delicious!

Double Duty

2011-08-22T21:46:00.001-04:00

It almost felt like Fall to me this weekend as I was peeling, chopping, and roasting my root vegetables and squash.

I used 2 different kinds of squash, carrots, and parsnips for my weekend cooking, and it was so easy and delish!

The chopping really took the longest; everything else was a snap. Once I had all the veggies cut into even pieces, I roasted them in the oven with a little extra virgin olive oil, salt, and pepper.

Once cooked through and just a bit caramelized, I took half of the veggies and dumped them into my blender with enough stock (chicken or vegetable works) to get a even blend.

Then I poured the blend into a soup pot, and continued to heat through, adding a bit of ginger, honey, and additional stock until consistency was to my liking. Additional options would have been to add cream, nutmeg, or a bit of hot sauce (depending on your preference).

Grill up a cheese sandwich and I’m ready to go!

For the rest of my veggies, I kept them as a separate side dish to snack on throughout the week. That’s what I call a two for one deal!

Bouquet of Cupcakes!

2011-08-08T15:30:00.001-04:00

If you’re a cupcake fan, you have to check out this video!

Pad Thai

2011-08-07T12:20:00.001-04:00

An avid food lover, I’m often drawn to ethnic cuisines such as Vietnamese, Japanese, Indian, Thai, and African foods. I recently tried out a place called Pad Thai and it required a highlight!

They have tons of great options (including fabulous looking sushi!), but I decided to try out their award-winning Pad Thai and it was well worth it. The flavors were amazing and I’ve been craving it every day since!

If you’re in the Cincinnati area, check it out!

Pad Thai: 11928 Montgomery Rd. Cincinnati, OH 45249

Italian Night

2011-08-01T20:37:00.001-04:00

I was inspired watching the latest Anthony Bourdain’s “No Reservations” in Naples and decided to make some Italian food for dinner.

PREP: roast red pepper. boil water for noodles.

The first dish started as all good Italian dished do – with garlic. To be specific, I began with a couple grated garlic cloves melting into virgin olive oil and butter for the foundation.

Meanwhile, I had a red pepper in the oven on broil that was just about done. I added spinach, the roasted red pepper, and fire-roasted diced tomatoes into the pan with a little salt, pepper, oregano, and crushed red pepper to season.

Once my spaghetti noodles were cooked al dente, I tossed them into the pan and sprinkled with parmesan cheese to finish.

Magnificent!

Since the man is more basic in his love of Italian, I made him a homemade pizza fresh off a stone oven pan (love this pan).

It’s Italian fest in our house tonight!

Chicken & Dumplings

2011-07-21T18:00:00.000-04:00

Chicken and dumplings is such a cozy comfort food meal. I adore it, and decided on a whim to make it this evening.

For the chicken broth part, I just made it up as I went – however for the dumplings I did pull up an official recipe (see below).

To pull together a chicken soup base from scratch there are just a few important things to remember. Seasonings (I used thyme, parsley, salt, pepper and dill), sautéing (onions, mushrooms and carrots together brings about a beautiful flavor, but you can use whatever veggies are your faves), and thickening (cornstarch or flour mixed with either butter or milk to thicken the sauce to desired consistency).

You can decide if you want to roast, poach, or pan cook your chicken… whole chicken or just the breast… decide on veggies and favorite seasonings (I find rosemary, thyme, dill, and oregano work best)… chicken stock only for a broth base or add a little buttermilk for tang (I LOVE this!)… the options are endless. Have fun with it!

Dumpling Ingredients

1 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1-1/4 teaspoons baking powder
3/4 teaspoon dried thyme
3/4 teaspoon dried parsley
3/4 teaspoon dried oregano
2 tablespoons butter
1/2 cup milk

Directions

In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Black Magic Cake – moist and divine!

2011-07-19T18:00:00.000-04:00

This cake is brilliantly done with surprise highlights of coffee and buttermilk. Oh so moist and velvety!

Ingredients

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Frosting

1/4 cup softened butter
1.5 cups pwd sugar
1 oz semi sweet choc (melted and semi cooled)
1 teaspoon vanilla

Whip together 2 minutes with beater and smooth on cake.

random makes wonderful – pulled pork sandwich

2011-07-17T19:06:00.001-04:00

This weekend I made my homemade BBQ sauce to garnish some beautiful pulled pork with, but when I was ready to make my typical pulled pork sandwich, I just didn’t feel like being typical.

Instead of eating the pulled pork plain on a bun (which is nothing to turn your nose up at to begin with!), I purchased Hawaiian rolls for added sweetness, layered on slices of sharp Vermont white cheddar cheese and finished with a juicy slice of mango. It was a combination of tangy, sweet, spicy and smooth that I’ll definitely be having again.

An added bit of “special” would be to grill the mango briefly before topping on the sandwich. Another great add would be to swap out the mango for pineapple.

Chicken Tacos

2011-07-11T21:34:00.001-04:00

I love chicken tacos. They’re versatile, almost effortless, and are a winner with almost anyone.

When I make chicken tacos, I typically make them 1 of 2 ways.

Option 1: Marinate skinless chicken breasts in lime juice, cumin, taco seasoning (I like Ortega), and a splash of olive oil overnight. Either slicing the breasts or keeping whole, I then sauté the chicken until slightly crispy on the outside and done through. Trick – if the chicken is not cooked through yet, but the oil of the pan is cooked away and you don’t want to add more – just add a little water the the pan and cover until done. This will steam the chicken while keeping moist.

Option 2: Poach skinless chicken breasts in water, lime juice a few garlic cloves. Additional poaching add – chicken broth or chicken bouillon. Once chicken is cooked, shred breasts like pulled pork. Place shredded chicken in big plastic ziploc bag and add taco seasoning and light cumin. Shake bag and thoroughly coat chicken in seasonings. Leave overnight for best flavor integration. Squeeze lime juice over chicken again before serving.

For toppings – cilantro, sour cream, lettuce, tomatoes, and queso cheese make fabulous additions. If you like to switch things up a bit – swap the sour cream for avocado and the lettuce for thinly sliced cabbage. Delish!

Puff Pastry recipe

2011-07-11T15:45:00.000-04:00

I usually use pre-made puff pastry dough just for ease and convenience, but I came across a good recipe online for making puff pastry from scratch and wanted to share it with you – enjoy!

http://homecooking.about.com/od/breadrecipes/r/blbread85.htm

Grilled Veggie Pizza

2011-07-09T14:26:00.001-04:00

I just came back from a trip to Orlando, FL Disney World where I ate all the yummy not-so-good-for-you food I could contain, and unfortunately gained back a few of the recent pounds I had lost. Now it’s back to healthy living!

Since I’m still a bit in the mood of craving the non-healthy stuff, I decided to revamp an old favorite – pizza!

Instead of typical dough, I used a low fat sundried tomato flat wrap. Then, I spread hummus for my base (although regular pizza sauce would have worked great as well). I topped with grilled vegetables from last nights dinner including zucchini, mushrooms, asparagus, and tomatoes, and finally I topped with goats cheese crumbles.

Bake in a 400 degree oven for about 7 mins and it’s time to eat! There’s no better way to get back on track than this delish dish.

Staples + Zucchini Rolls

2011-07-08T10:04:00.000-04:00

Since starting the beauty detox solution, kale and lentils have become a staple in my diet. My daily dinners tend to look as follows: blend of greens, lentils for a little starch, additional vegetables, and if I need something a little creamy – either hummus or avocado.

I recently made zucchini rolls that were delish (see above). I thinly sliced the zucchini length wise, then put a small dollop of goat’s cheese, along with a few spinach leaves and 1 basil leaf onto the zucchini slice. I rolled it all together and voila, ready to eat!

Green Drink Smoothie

2011-07-06T09:57:00.000-04:00

Green Drink Smoothie from the “Beauty Detox Solution”:

1.5 cup water
1 head romaine lettuce
1 cup / bunch of spinach or kale
1 organic apple
1 organic pear
1 organic banana
juice of 1 organic lemon

Blend first 4 ingredients, then add last 3, blend again and drink up!

It’s not super filling, but tastes pretty good and start the day off with more nutrients than most people get in an entire day!

Pie Crust Recipe

2011-07-04T09:29:00.001-04:00

This recipe is one of my favorites for pastry dough / pie crust. It’s from Food Network’s Alex’s Day Off. I adore her and hope you do too. Enjoy!

Ingredients:

1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan
5 cups all-purpose flour, plus more for rolling dough
2 teaspoons granulated sugar
2 teaspoons kosher salt
1 cup shortening, chilled and cubed
1/2 to 2/3 cup, plus 2 tablespoons ice water

Directions:

Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.

Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.

Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin.

Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.

Breakfast Boost

2011-06-26T19:26:00.001-04:00

I’ve been reading “The Beauty Detox Solution” and it is a pretty extreme lifestyle choice highly focused on raw fresh vegetables. Essentially it promotes a vegan diet, but has a few alternatives if a person choses to have animal protein a few days a week. In addition, it completely cuts out dairy and sugar. Yikes!

My plan is to take the challenge and try it out for a month to see what benefits I notice and then make the determination of how much to continue or not. Even now, I admit I’m not following 100%. My “cheat” is a mid-morning coffee and sweet. I figure that’s still pretty good.

For breakfast, I’ll have one of three things:

small plate of fruit and veggies
green smoothie (fruit & veggies such as kale and apple)
gluten free oats with unsweetened almond milk, cinnamon, and berries

Not super exciting, but we’ll see how it goes. Thus far, I have good energy and have lost 5 lbs – so I’m not complaining!

My pastry pies!

2011-06-19T21:11:00.001-04:00

I love pie and pastries, but never want to buy them at the store because so often they can only be purchased in large quantities. For my at home experiment I simply used already made roll-out pastry dough and incorporated a blend of fillings!

First, I rolled out the dough a bit thinner and cut into small squares. Then, I brushed on a light coat of unsalted butter and sugar. I filled the pockets with everything from peaches and apples, to cream cheese and dark chocolate. I wanted to try a variety so I could choose my favorite (peaches w/ cinnamon!). Finally, I closed up the dough, brushed on an egg wash and sprinkled with a bit more sugar. 350 degrees for 10-12 mins depending on how big you make the pockets.

It was fun, easy and a tasty hand-held treat.

Eat with your eyes

2011-06-09T21:36:00.001-04:00

I could pretend like I made these amazing dishes myself, but for some reason – I think you’d catch on… Okay, so I may not have made these beauties, but I sure as hell ate them!! And yes, they tasted as divine as they look.

The dishes: Beet, spinach, and goat cheese salad w/ balsamic vinegarette, and halibut fillet over cream sauce and vegetable ravioli. Yum!

Eating is probably my favorite part of traveling. I adore trying different and unique eateries from hole in the wall diners to chic tapas spots. These lovely dishes came from a beautiful Italian restaurant in Salinas, CA.

Cannellini to Kidney

2011-05-30T17:08:00.001-04:00

What a healthy bowl of goodness!

RECIPE: I sautéed carrots, onions and garlic in extra virgin olive oil, then added spinach and kidney beans. Cannellini beans would have been great in this too, but I didn’t have any on hand. Finally, I finished the dish with salt, pepper, and a splash of lemon juice.

The Benefits:

Kidney Beans: protein, vitamin B1 (protects memory and brain function), and potassium (regulates blood pressure).

Carrots: antioxidants (protects against heart disease and cancer) and the richest vegetable source of the pro-vitamin A carotenes (promotes good vision).

Spinach: antioxidants, vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, vitamin B6, protein, phosphorus, vitamin E, zinc, fiber, and omega-3 fatty acids.

Garlic: beneficial to cardiovascular system. Onions: very high in flavonoids.

Olive Oil: monounsaturated fatty acids (lowers risk of heart disease).

Indulgence Pizza

2011-05-24T18:24:00.000-04:00

Want pizza but think it’s too much of an indulgence? No worries, you can still eat nutritiously with pizza. Go on – have your pizza and eat it too!

A few easy tips for pizza on a healthy meal plan:

use wheat flour vs. white four for the crust and keep it thin
skip “normal” crust all together and go with a wheat or low fat tortilla for the pizza foundation
skip olive oil on the crust and instead split a garlic clove in half and rub on the crust for great flavor
load up with veggies! any and all kinds are great on pizza, so be adventurous and creative with it

Chicken & Vegetable Dinner

2011-05-22T18:07:00.001-04:00

Some things I’ve been working on with improving my diet has been

to fill my plates with more veggies
to minimize white flour / processed starches
to stick with lean meats

The above pic is now a pretty common meal for me: brown rice mixed with spinach and mushrooms, 1/2 avocado, 1/2 tomato and grilled or baked skinless boneless chicken breast.

It’s not the most innovative thing I’ve ever eaten, but it’s really satisfying and good for health.

2lbs lost so far!

Getting Fit

2011-05-18T21:06:00.001-04:00

While I was overweight for a short period during my teens, overall, I eat right, exercise regularly, and embrace a healthy lifestyle.

However… there are times when I need to remind myself to get back on track. Now is one of those times! I’ve gained a few pounds and my pants are showing it, so it’s time to take action.

I logged on to self.com and got some great tips, but ultimately decided to make my own meal and exercise plan. I’m on day 5 and below is this week’s meal plan. I’ve been tracking calories and steps and hope to see good results soon.

Goal: 10 lbs to loose and svelte body that fits back into my skinny jeans to gain!

Below are a few example days. Wish me luck.

	Mon	Tue	Wed	Thru	Fri	Sat
Break-fast	cereal, skim milk, walnuts & raisins	toast w/ egg & tomato	cereal, skim milk, 1/2 banana	egg, feta in tortilla w/ fruit	veggies & egg w/ toast	carrot cake oatmeal
Snack	hard boiled egg	almonds & swiss cheese	yogurt & fruit	granola bar	banana w/ pb	apple
Lunch	turkey, avocado, lettuce, tomato, mustard	tuna, crackers, tomato, spinach, & swiss	turkey veggie pita w/ baked chips	tuna, crackers, tomato, spinach, & swiss	split pea soup w/ toast	salad w/ veggies
Snack	carrots & swiss	banana w/ pb	carrots & swiss	yogurt w/ nuts	almonds & swiss cheese	tomato w/ pita and humus
Dinner	veggie quesa-dilla w/ salsa	chicken, broccoli, & baked potato	mini filet w/ spinach & sweet potato	salad w/ chicken	chicken, broccoli, & baked potato	pork w/ carrots & sweet potato
Extra	small cookie & almonds	cookie, jello	jello	small piece choc	chips & salsa	lowfat ice cream scoop

Healthy Food Tips:

* stick with grilled / baked chicken only, using nonfat cooking spray vs. olive oil

* if you need a topping for your baked potato, try nonfat greek yogurt and steamed broccoli. yum!

* keep small packages of cut up veggies on hand for snacking

* a great lowfat drink is seltzer, vodka, and a generous squeeze of lime

* when eating tuna from the can, make sure you only get the “stored in water” kind, and go out on a limb – no mayo! spread it on a cracker with a little mustard and a dill pickle seals the deal

Getting Healthy for Breakfast

2011-05-15T19:02:00.001-04:00

Some great healthy options for breakfast – oatmeal and smoothies!

OPTIONS: While I started my weekend with the basics – oatmeal w/ berries, and a banana smoothie – there are a million and one blends to try. Some of the more unique blends I’ve made include carrot cake oatmeal and kale / apple green smoothie.

Banana smoothie blend – includes frozen bananas, vanilla extract, water, and cinnamon. Another option with just a bit more calories is to blend it with honey and non-fat yogurt.

Green Goddess Pasta

2011-05-01T19:52:00.001-04:00

I call this my green goddess pasta because it has so many fabulous greens in it, but really you can mix and match whatever vegetable blend suits your fancy!

I make most of my recipes by feel / taste, so my measurements are sometimes rough. If you’re comfortable in the kitchen and like to experiment, then you will like my way of cooking; however, if you’re a novice or like specifics, then maybe not so much.

Prep: Roast 5 garlic cloves. Chop up veggies - I used broccoli, spinach, and asparagus. Cook al dente pasta – I chose rigatoni. Undercook by 2 mins so pasta doesn’t overcook in oven.

Cook: Sauté onions in extra virgin olive oil and once softened, add the garlic along with salt and pepper to taste. Next add a good splash of white wine and simmer.

Add chopped veggies and steam / low simmer about 6-7 mins.

Whisk a small even mixture of chicken stock and flour for a thickener. Pour over veggie mix until combined, cook 2 mins and set aside.

Sauce:

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt and ground pepper
Crushed red pepper flakes
Pinch of nutmeg (optional)

Melt butter, then stir in flour and cook, whisking constantly, until the paste cooks and bubbles a bit — about 2 minutes. Add warm milk, continuing to stir. Bring it to a boil. Add seasonings to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Mix veggies and pasta, and pour into serving (cook safe) pan. Pour béchamel sauce over top and sprinkle with parm or pecorino cheese.

Cook in 425 degree oven for 10-15 mins or until top is lightly golden.

Canned Plum Tomatoes

2011-04-27T21:55:00.001-04:00

Canning tomatoes is so easy and so good! A must try for the at home chef. I suggest making a lot all at once, so you have a nice full pantry on hand when needed.

For each pint:

5-6 plum tomatoes
garlic clove
1 bay leaf
1 tablespoon fresh lemon juice
1 teaspoon salt

Prep - Boil large stock pot of water.

Immerse the tomatoes for 2-3 minutes or until you see the skin begin to crack / peel. Remove from the pot (carefully) and rinse under cold water. Remove the skin and cut out the core.

Place garlic and bay leaf into clean hot jar (I like to use the dishwasher on them right before canning). Tightly pack the tomatoes into the jar and top w/ sprinkle of lemon juice and salt. Leaving 1/2 inch room at the top of the jar – fill the jar with boiling water. Run spoon along the jar edge to remove air pockets if necessary. Immerse in a water bath 15 minutes. Remove jars and invert for 10 minutes. Turn jars right side up, cool, and store in a pantry for up to 1 year.

Best of the Best Banana Bread

2011-04-25T21:07:00.001-04:00

This banana bread is an old recipe from a friend of mine. It is so moist and flavorful! Trust me – this one won’t last long.

Ingredients:

1 c sugar
1/2 c oil
2 eggs
2-3 very ripe bananas
1 teaspoon vanilla
1/2 cup sour cream
1 1/2 c flour
1 teaspoon baking soda
1/2 teaspoon salt

Baking Directions:

Mix wet ingredients. Sift together dry ingredients and add to wet ingredients.

Optional adds – fold in bittersweet chocolate bits/chunks (a must for me!) or walnuts.

Grease and lightly flour standard loaf pan, and pour in batter. Bake @ 350 degrees for 50-55 mins or until toothpick comes out clean.

Stuffed Veal Rolls

2011-04-19T20:02:00.001-04:00

I got the idea from watching Ciao America a few weeks ago. I don’t often eat veal (it’s been years actually), but I do enjoy it now and then and do really appreciate the tenderness of the meat.

For rolled veal, there are many options. Options for stuffing and options for sauce (typically a nice tomato sauce would be appropriate). Since Ciao America made it as a snack food (sans sauce) and used tomato and cheese – I decided to stick with that too.

Directions:

Lightly salt and pepper thin veal slices. Brush with olive oil.
Bread with seasoned bread crumbs and shake off excess.
Stuff w/ tomatoes and any of the following cheeses: pecorino, parmesan, or fontina.
Roll and lay in shallow baking dish.
Bake 400 degrees 25 mins depending on thickness of veal.

I paired my stuffed veal roll with veggies including pea puree, oven roasted corn on the cob, and carrot sticks, and well as an egg noodle side dish.

Trick of the trade: use a bundt pan when removing the kernels. So easy! They just fall right into the pan with no kernels overboard or countertop mess to clean.

Pea puree may not look like the most appetizing thing plopped in a bowl, but it’s super good, good for you, and makes a perfect foundation for fancy meat to set on (if you’re into pretty plating that is…).

Simplistic

2011-04-18T21:02:00.001-04:00

While I adore complex flavors, textures, and unexpected combinations of food, I also really enjoy the simplistic.

This weekend, I made pastry dough, cut it into croissant triangle cutouts, and filled with a mixture of either nutella chocolate hazelnut spread or butter, cinnamon and sugar. So good!

I have been enjoying them with my morning coffee all week – perfection!

Mexican Pulled Pork (Carnitas)

2011-04-07T13:19:00.001-04:00

Last weekend I made carnitas. The process was slow going for sure, but the flavor was really great and the meat so tender. The great thing about Mexican pulled pork is that it can be used in so many ways! Tacos, enchiladas, sandwiches, stews, etc…

It was a very different way of cooking pork for me. The pork loin starts on the stove top with oranges, onion, bay leaves, lime juice, and a few spices.

Once cooked, the orange and bay leaves are removed (pork and onion set aside in separate bowl) and the remaining liquid is reduced. Then, add back in pork (now shredded) and onion (mashed).

Optional: finish the pork in the oven (on broil) to crisp up the meat with a nice crust.

Shred the meat and have however you like. I made a purple cabbage slaw and served the meat and sides on a heated soft corn tortilla.

Basil Pesto

2011-03-27T15:53:00.001-04:00

Pesto is such an easy and versatile sauce. I usually make a big bowl of it and use it as a sauce, marinade, and a salad dressing base.

The only down side about pesto is that it can be quite pricey. As an alternative, I often use walnuts or almonds instead of pine nuts. Since I buy my other nuts in bulk, the cost is much more affordable and the flavor and nutritional elements still fantastic!

This week, I made a basil pesto:

Ingredients / Directions:

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts / walnuts / almonds
2-3 garlic cloves
Salt and freshly ground black pepper to taste

Pulse in a food processor until well blended.

marinated pesto chicken & pasta:

To make it into a dressing, I whip the pesto with Dijon mustard, apple cider vinegar, lemon juice, and stream in more extra virgin olive oil. Salt and pepper to taste. Divine!

pesto salad dressing:

couscous with asparagus, red pepper, & basil pesto:

Salty Sweet Cookies

2011-03-20T21:17:00.001-04:00

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES (by Ocean Spray)

These salty sweet cookies are so good! They are a perfect picnic or gift basket addition. Also, I highly recommend a good quality white chocolate such as Ghirardelli.

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
5 ounces package dried cranberries
2/3 cup white chocolate chips

DIRECTIONS:

Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 minutes or until golden brown. Cool on wire rack.
Makes approximately 3 dozen cookies.

Vegetable Lasagna

2011-03-17T20:41:00.001-04:00

There are many fantastic recipes for vegetable lasagna, and I’m typically partial to the kinds with an alfredo sauce, but today I decided to make a vegetable lasagna with homemade marinara. I also decided to go noodle-less. Noodle-less lasagna you say? It’s madness! Madness or not, it’s pretty good! I saw a chef on “Throwdown with Bobby Flay” make noodle-less veggie lasagna and was inspired.

Here’s what I came up with:

Start by cooking up a nice marinara sauce. Click here for my recipe.

Next, do a quick egg wash and a light breading to thin slices of eggplant and zucchini (I preferred the zucchini over the eggplant and would most likely just skip with that for next time). Bake @ 425 degrees until cooked and crisp (about 5 min each side).

Meanwhile, sauté mushrooms and onions in a bit of butter and extra virgin olive oil.

Make sure you have lots of cheese on hand! I used mozzarella, parmesan, and goats cheese. I passed on the ricotta today, but feel free to use (just mix with egg, salt, pepper, and parm and layer in).

Then, start to layer! Always begin with a healthy dollop of sauce for a base, then layer veggies, cheese, and sauce to your liking. Make sure you end with a the heaviest layer of cheese.

Once the layers are done, cover with foil and bake 400 degrees for about 45 mins. Remove foil and bake another 15 until top is slightly browned and very melty.

Fruit Cake / Pie

2011-03-15T22:04:00.001-04:00

I’m definitely a lover of homemade fruit pie, but am not always in the mood to make a homemade crust. When I saw Barefoot Contessa’s cranberry and apple cake recipe I knew I hit the jackpot. It tastes just like pie without having to make the crust!

TIP: Another plus – this recipe is very easy to switch up the fruit ingredients. When I made it, I used rhubarb, strawberries, and apple.

Easy Cranberry and Apple Cake - 2010, Barefoot Contessa

Ingredients

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Veggie / Chickpea Falafel

2011-03-03T21:26:00.001-05:00

If you aren’t familiar with falafel, it’s pretty simple – ground up, fried chick pea mash… okay, it’s actually much better than it sounds!

Here’s a basic falafel recipe that I’ve found to be quite good:

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper

The standard way to cook falafel is to blend the ingredients together, form into small flattened balls, and fry (350 degrees for about 5-7 minutes).

However – I made up the following healthier version of a “falafel-ish” recipe and liked it just as well!

I started with leftover vegetable curry. I was tired of eating the curry as-is but didn’t was to get rid of the leftovers, and since it was all vegetables, spices, and a ton of chick peas – I figured why not try veggie / chick pea falafels?!?

I strained my vegetable curry to keep just the veggie / chick pea contents, added extra virgin olive oil, salt, cumin and parsley and blended until smooth.

I then formed into flattened balls and BAKED until cooked through (about 5 mins each side @ 350 degrees).

Curry veggie falafel wrapped in a pita, with lettuce and a little roasted red pepper hummus made a perfect lunch for me!

Making it work! Pasta Lasagna

2011-02-27T18:17:00.001-05:00

I started to make lasagna tonight – I had homemade marinara & meat sauce, and ricotta & parm mixture ready to go when I realized I had only 3 lasagna noodles left! Instead of running to the store for 1 lonely item or scrapping the dish altogether, I decided to make it work with what I had.

I cooked up rigatoni noodles, and used them as my pasta layer! Sauce, pasta, ricotta, sauce, pasta, ricotta – topped with real mozzarella cheese (btw, SO worth the extra spare change). Baked @ 375 degrees for 30 mins. It had all the same feeling of a comforting lasagna, but was actually easier to eat and serve!

Quiche

2011-02-23T22:04:00.001-05:00

Oh, I adore quiche. Whether eaten at breakfast, lunch or dinner – it’s always smooth, creamy, cheesy perfection. One of the best things about quiche is that you can mix and match the ingredients each time to keep thing interesting.

This time, I took my classic quiche lorraine recipe and simply switched the swiss for sharp white Vermont cheddar and the bacon for mushrooms. I also went with cream instead of milk for extra creaminess. Mmmm good.

My tweaked recipe:

Ingredients

1 cup sliced mushrooms
1 medium onion, halved and sliced thin
4 eggs, beaten
1 1/2 cups milk or cream
1/2 teaspoon salt
1 1/4 cups shredded sharp cheddar
1 T flour

Directions

Bake crust in 425 degree oven for 5 min (line crust w/ foil). Remove foil and bake another 5 min.

Preheat oven to 325 degrees.

Cook onion (in bacon grease if possible) until tender, adding sliced mushrooms in after first 2-3 mins.

Mix together milk / cream, salt, and eggs. Stir in onions and mushrooms. In separate bowl, mix cheese and flour, then add to egg mixture. Mix and pour into crust.

Bake 45 mins or until center of quiche is solid.

TIP: cover crust edge with tin foil to prevent overbrowning. Let stand 10 min before serving.

Enjoy!

Baked Ziti

2011-02-13T20:15:00.001-05:00

Not the prettiest picture in the world, but I was so busy eating this dish that I didn’t get time to take a better photo!

This baked ziti is an absolute comfort food, and oh so good. This recipe was a little different than the norm as it called for the majority of the sauce to be poured over the top vs. mixed in. It was really good!

1 lb whole milk or 1% cottage cheese
2 large eggs, lightly beaten
1.5 cups grated parm cheese
table salt
1 lb ziti
5 medium garlic cloves, minced or grated
1 can tomato sauce (28 oz)
1 can diced tomatoes (14.5 oz)
1 t dried oregano
1/2 cup chopped fresh basil leaves
1 t sugar
ground black pepper
3/4 t cornstarch
1 cup heavy cream
8 oz motz cheese cubed

Preheat oven to 350 degrees

Whisk cottage cheese, eggs, and 1 cup parm together. Set aside. Cook pasta until al dente in boiling salted water.

Heat oil and garlic in skillet over medium heat (2 min). Stir in tomato sauce, diced tomatoes, and oregano. Heat until thickened (about 10 mins). Take off heat and stir in basil, sugar, and salt and pepper to taste.

Stir cornstarch and heavy cream together and transfer mixture to the now-empty pot on the stove (from pasta). Bring to simmer over medium heat and cook until thickened. Remove from heat and add cottage cheese mixture, 1 cup of tomato sauce and 3/4 cup of the mozzarella. Stir. Add the pasta and stir to coat.

Transfer pasta to 13x9 (I used 9x9) baking dish and spread remaining tomato sauce evenly over the pasta.Sprinkle remaining mozzarella and 1/2 cup parm over dish, cover with foil and bake 30 mins. Remove foil and cook until cheese is bubbling (20-30 mins longer). Cool 15 mins, sprinkle with additional basil and serve.

Food Art

2011-02-09T21:19:00.001-05:00

I've been thinking of redoing some of my dining room / kitchen art work and I’m seriously considering artistically framing food pics. What is it about food that I just find so visually appealing?

I haven’t picked out the photos I would use yet (I like the dessert & fruit pics best so far), but I’m loving looking through all my pics and seeing the beautiful range of colors; they’re so enticing and I swear I can almost smell the food just by looking…

Nutella in everything…

2011-02-08T22:45:00.001-05:00

In addition to my addition to shoes and chapstick, I’m somewhat addicted to nutella. Nutella is a fabulously thick rich chocolate hazelnut spread that is divine in crepes, over fruit, stirred into hot chocolate, mixed into chocolate crinkle cookie batter and more recently – spread in between layers of red velvet cake. I figure it’s good for me because it has nuts in in… right?

Life is sweet my friends. Spread the love, and spread the nutella.

Vegetable Curry

2011-02-06T13:58:00.001-05:00

Feeling like a hearty meal, but don’t want to weighed down with meat? Try vegetable curry! There are a million and one recipes, depending on what amount of spice and blend of flavors you like. This version is pretty mild, but you can always heighten the temp by adding more serrano chile and cayenne. Add whatever veggies are in your pantry if you don’t have the ones listed here.

Ingredients:

2 T mild curry powder
1.5 t garam masala
4 T vegetable oil
3 garlic cloves minced
1 T grated ginger
1/2 serrano chile seeded & minced
1 T tomato paste
2 medium onions mined
2 potatoes cubed
1/2 cauliflower cut in florets
1 can diced tomato
1.25 cups water
1 can chickpeas
1/5 cups frozen peas
1/4 coconut milk
salt

Recipe:

Toast curry and garam masala in small skillet until fragrant (1 min). In small bowl mix 1 T oil and ingredients 4-7.

Heat remaining 3 T oil in dutch oven (medium high heat). Add onions and potatoes until tender and caramelized (10 mins).

On medium heat, clear center of pot and add garlic mixture. Cook, mashing mixture into veggies. Add spices and cook 1 min longer. Add cauliflower and mix.

Add ingredients 11-13, plus 1 teaspoon salt, scraping brown bits from bottom of the pan. Bring to boil over medium high heat stirring occasionally until vegetables are tender. Stir in peas and cream and continue to cook about 2 more mins. Season with salt to taste and serve over rice.

Chicken / Turkey Tetrazzini

2011-02-02T21:15:00.001-05:00

The roux:

The assembled dish before breadcrumbs & baking:

The final product:

Topping
1/2 c fresh breadcrumbs
Pinch table salt
1 1/2 T melted unsalted butter
1/4 cup grated Parmesan cheese

Filling
6 T unsalted butter, plus extra for baking dish
3 cups white mushrooms, sliced thin
2 medium onions, chopped fine
Table salt and ground black pepper
3/4 pound spaghetti or other long-strand pasta, snapped in half
1/4 cup all-purpose flour
2 cups chicken stock
3 T dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/4 teaspoon fresh grated nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces

Mix the 1st 3 ingredients for the topping, bake on a cookie sheet at 350 for 15-20 minutes, until golden and crisp. Cool and mix with cheese.

For filling, preheat onions to 450 degrees, sauté onions and mushrooms in butter until soft 12-15 minutes. Season with S & P and set aside. Boil noodles to al dente. Reserve 1/4 c of water and drain.

Make a roux with the butter and flour and cook until golden. Whisk in chicken stock and cook over medium high until thickened. Whisk seasonings. Add peas, reserved sautéed veggies, noodles and turkey. Put in a 9 x 13 casserole dish, sprinkle with breadcrumbs and bake 13-15 minutes until bubbly.

Week in a Day Cooking

2011-01-30T19:56:00.001-05:00

The last 2 weeks I’ve done “week in a day” cooking. In other words – I’ve done my cooking for the entire week in a single day. I got the idea from Rachel Ray’s new Cooking Chanel show (Week in a Day) and it’s such a great time investment!

I love to cook, so it was actually a wonderful way to spend a weekend day. I’ve decided to dedicate all Sunday afternoons to this effort. A bottle of wine, a little music, and a lot of cooking. What better way to start the week?

My “week in a day” tasks actually starts on Saturday. I select all my recipes for the week, write up my grocery list and go grocery shopping. When Sunday rolls around – I’m ready to go! I pile all my food, pots, recipes, etc.. on my counters, pour my glass of wine, and get to cooking.

Now if I could just catch up my food blogging to my food cooking / eating…!

What I’ve made (all recipes soon to come!):

Week 1: Hungarian Shepard’s Pie, Chicken Tetrazzini, Sloppy Joes, and Chicken Salad.

Week 2: Baked Ziti, Roasted Chicken, Tuna Salad, Vegetable Curry, and Garlic Sautéed Broccoli.

For anyone like me – who’s seriously busy @ work during the week and exhausted and starving when rolling in the door in the evening… – you should try this! It was not only a fun way to spend my Sunday afternoon but it gave me something to look forward to throughout the week.

Hungarian Shepard’s Pie

2011-01-25T21:14:00.001-05:00

This recipe was pulled from Rachel Ray’s new show “Week in a Day”, and guess what? I actually spent my Sunday cooking for the whole week! It was a wonderfully fun afternoon of cooking (drinking wine, listening to music, etc…) and it has given me something to look forward to during the busy stressful workweek.

FYI: I cut this recipe in half which is perfect for a 2 person household.

Ingredients

1 large red bell pepper (or can of roasted red pepper)
2 pounds top sirloin or sirloin tips cut into bite-size pieces
Salt and freshly ground black pepper
Flour, for dredging
1/4 cup extra-virgin olive oil
1 large onion or 2 medium onions, chopped
2 to 3 medium carrot, small dice
4 cloves garlic, sliced
About 1/4 cup sweet paprika
1/2 tablespoon caraway seeds (optional)
A couple sprigs fresh marjoram, leaves picked and chopped or about 2 teaspoons dried
1/4 cup tomato paste
3 cups beef stock
2 tablespoons Worcestershire sauce
2 pounds starchy potatoes, peeled and cubed or sliced 1-inch thick
2 to 3 parsnips, peeled and cut into chunks
2 tablespoons butter
2/3 to 1 cup sour cream
1 egg
A handful fresh dill, parsley or chives, finely chopped

Directions

Option 1: Char the bell pepper over an open burner flame or under the broiler with the oven door slightly cracked for the steam to escape until black, turning frequently. Place the charred pepper in a bowl until cool enough to handle, then peel the pepper, chop, and reserve.
Option 2: Use canned roasted red pepper.

Preheat the oven to 375 degrees F.

Meanwhile, pat the meat dry and season liberally with salt and pepper, dredge in flour. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat, add the meat and brown on both sides. Remove the browned meat to a plate and add the remaining olive oil, 2 turns of the pan. Add the onions, carrots, garlic, paprika, caraway, marjoram and cook to soften 5 to 6 minutes. Add in the tomato paste and stir 1 minute. Stir in the beef stock and Worcestershire and bring to a boil, reduce the heat to a simmer and slide the meat and peppers into the pot. Cook 30 minutes, until beef is just tender.

Londyn’s addition: a good splash of red wine to deglaze the pan, then add other sauces and continue recipe.

Meanwhile, boil the potatoes and parsnips until tender, about 20 minutes. Drain and return to the hot pot and mash with salt, pepper, butter, sour cream, egg, and herb of choice.
Place the goulash into a casserole dish and top with potatoes.

Bake and brown potatoes under hot broiler on the middle rack of the oven 5 to 7 minutes until golden at edges.

Weekend Food – Breakfast Crepes

2011-01-23T20:31:00.001-05:00

Crepes have always been some of my favorite things. I love both savory and sweet crepes and I have absolutely no idea why I don’t make them more than I do. This Saturday, I decided to end my crepe fast and made some wonderfully delicious breakfast crepes. What better way to start a January Saturday morning?

Crepe Recipe (makes 18):

2 beaten eggs
1.5 cup milk
1 cup flour
1 tablespoon cooking oil
1/4 teaspoon salt

The above recipe is a plain crepe recipe that can be made either sweet or savory. However, to make my breakfast crepes a bit more special I also added:

vanilla extract
splash of orange juice
a few good shakes of cinnamon
1-2 tablespoons of sugar

It’s funny to me that so many people refer to crepes as difficult to make, as I find them very easy. Combine above ingredients and whisk until very smooth. Then heat a small skillet (6 in) and lightly grease with non-stick spray, butter, or olive oil. Pour in batter to lightly coat the skillet and lift and tilt skillet so batter is spread evenly. Cook about a minute and loosen w/ bendy spatula before flipping onto a plate (no need to cook both sides!). Voila! Perfect crepes.

While I was making crepes, my fruit topping was also getting prepped on the stovetop. Pick whatever combination of fruit you like, then mix them together in a pot with a little sugar, orange juice, and maple syrup. Let fruit macerate over low heat until softened and sweet.

For the crepe filling (optional) I just whipped up a few ingredients together top of mind:

cream cheese
powder sugar
splash or orange juice
splash of maple syrup
cinnamon
cottage cheese (optional)

Mix together, and spread on crepes before folding.

Once crepes are made, filled, and folded, top with fruit and powdered sugar. Then relax with that cup of coffee and embrace your weekend morning (I know I did!).

Quick Cheese Bread

2011-01-20T19:20:00.001-05:00

1 cup grated parm cheese
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 cup cubed sharp cheddar cheese
1 1/2 cup whole milk
3 tablespoons unsalted butter
1 large egg
3/4 cup sour cream

Directions:

Preheat oven to 350 degrees

Lightly grease loaf pan (8.5x4.5”) and sprinkle w/ 1/2 cup parm.

Whisk together first 6 ingredients. Fold in cheddar cubes.

Mix remaining ingredients and fold into flour mixture.

Spread in loaf pan and sprinkle w/ remaining parm.

Bake 45-50 mins. Cool completely before slicing and serving.

*recipe from America’s Test Kitchen*

Rutabaga & Clean Food Cookbook

2011-01-17T20:34:00.000-05:00

I love this cookbook! Okay, I love all cookbooks, but this one is great for healthy seasonal food. It’s also very authentic to natural food flavors.

My first recipe was rutabaga puree with orange and ginger. I almost always oven roast root vegetables and eat with some salt and pepper, so this switch was a pleasant change.

I cut the recipe in half, but the original is as follows:

4-5 rutabagas
1 tablespoon grated fresh ginger
1 cup orange juice
1/2 cup water
sea salt

You pretty much put all ingredients together on the stovetop until cook through, then blend in a food processor and enjoy!

The flavor was great and the orange and ginger very subtle. The texture was okay for me, but I think I would have liked it even better if it was blended half and half with mashed potatoes. Another option would be to blend it with a little cream and butter.

Polenta

2011-01-16T18:50:00.001-05:00

While polenta (ground cornmeal) may have been considered peasant food in the past, it serves as a hearty and much loved staple for me.

If you’re a lover of shrimp and grits or the like, then you’ve got to be a lover of polenta. It’s so simple and fast to make (I use instant and it’s done in less than 5 minutes!).

Polenta also makes for an effortless dinner when you’re in a rush or simply exhausted from a long day and don’t feel like slaving over a hot stove. Sauté some vegetables and/or brown some chicken breasts and serve them over polenta for a satisfying meal.

Cookbook Creation

2011-01-09T21:40:00.001-05:00

This weekend (okay it actually took 2 weekends worth of work…) was filled with creating my own cookbook!

I have TONS of recipes. Print outs, creations of my own, hand me downs… you name it! So I decided to finally organize them all and put them into a cookbook of my own. So I sat down with a lovely light lunch (above) and got to work.

finito!

Quinoa & Veggie Sauté

2011-01-03T21:21:00.001-05:00

Quinoa isn’t a common used grain (actually a seed…), but it can be quite tasty and a good switch from the standard rice blend.

Per Buzzle.com: “Quiona is high in protein and includes all the nine essential amino acids supplements. It is the choice of grains for vegans, as it helps them take in the adequate amount of proteins, required in a healthy diet. It contains lysine, an amino acid that is very important for the growth of tissues and repair mechanism. It is an excellent source of magnesium, iron, copper, phosphorous and even manganese. It has slow releasing, high level of carbohydrates, that give the stomach a full feeling for a long time. Thus, making it good for people who are watching their weight and need to maintain adequate blood sugar levels.”

I cooked my quinoa in chicken broth to give it a rich flavor, and simply mixed it with a sauté of vegetables including yellow & red pepper, lima beans, zucchini, greens, garlic and onion.

I really enjoyed the color and flavor blend; it was such a healthy meal! It was absolutely hardy enough to be a meal in itself, but would also serve as a great side dish.

Butternut Squash Recipes

2010-12-27T21:45:00.001-05:00

Recipe 1: Warm Butternut Squash Salad

Recipe 2: Butternut Squash Risotto

Autumn and Winter are perfect times of year for squash recipes. They’re in season and easy to get at the market – and also just have a nice cozy home feeling to them.

I recently saw a recipe for warm butternut squash salad. It called for roasted squash over arugula topped with a warm apple vinaigrette. I didn’t have arugula or apple cider, so I decided to make my own version of a warm butternut squash salad.

Ingredients:

1 butternut squash
olive oil
maple syrup
figs
honey
sugar
cherry tomatoes
sesame balsamic vinaigrette (optional)

Directions:

Peel and chop butternut squash into bite size pieces.
On sheet pan, toss squash with 1-2 tablespoons olive oil, 1-2 tablespoons maple syrup, salt and pepper. Roast in oven @ 425 degree for 15 mins. Turning 1/2 way thru roasting.
While squash is roasting, cut figs in half (remove top) and sauté with 1/2 teaspoon sugar, 1 teaspoon honey, and a splash of water until tender.
Mix cherry tomatoes, figs, and squash together. Plate.
Optional topping (I would recommend!) – heat sesame balsamic vinaigrette and drizzle over fruit and veggies.

For the butternut squash risotto, I went straight from the book (The America’s Test Kitchen book!).

Full Recipe Here

It was SO good! The really unique part of this recipe for me was the homemade butternut squash broth that was added to cook the rice.

It did take me a little longer than the recipe suggested to cook the rice thoroughly, but other than that it was SPOT ON! Rich but somehow still delicate in taste. The risotto flavor was beautifully enriched with the butternut squash, and still very authentic to original risotto texture and flavor.

I also love the saltiness that the parmesan added and the hint of the sage and nutmeg. This will definitely be a new regular in my kitchen.

Ploughman’s Lunch

2010-12-20T20:18:00.000-05:00

Per Wikipedia…

“A ploughman's lunch (often just called a ploughman's) is a cold snack or meal originating in the United Kingdom, composed of cheese (usually a thick piece of Cheddar, Stilton or other local cheese); pickle (called "relish" outside the UK), bread (especially crusty bread, which may be a chunk from a loaf or a bap); and butter. It is often accompanied by a green salad; other common additions are half an apple, celery, pickled onions, pâté, crisps, diced hard boiled egg or beetroot.

The origins of the ploughman's lunch remain unclear. It appears to date back at least to the 1960s, when the Milk Marketing Board promoted the meal nationally to boost sales of cheese, and some investigations have concluded that the meal is nothing more than marketing. However, other sources suggest that a comparable meal has been called a ploughman's lunch since at least 1957, and the meal itself may have been popular as far back as before World War II under the related name ploughboy's lunch.”

I must have been a ploughman in a past life because 75% of the time I’d rather not have a heavy meal, but prefer a little of this, a little of that – and most often those little bits consist of an assortment of cheeses, breads, veggies, and fruits with a possible few deli meat slices and pickles or olives on the side. I never knew this meal style was anything special until I watched “Barefoot Contessa’s” special “Barefoot in London” and learned of the ploughman’s lunch.

Eat me! Fabulous Stuffed Cupcakes

2010-12-13T21:52:00.001-05:00

I watched Cooking Channel’s Unique Eats: Cupcakes and got totally enamored with the delight of baking, stuffing, and devouring everything cupcake.

My first attempt was the “twinkie cupcake”. I made a homemade yellow cake batter (box would also work – just add some vanilla and sour cream to the batter to make it special), baked up the cupcakes as normal and then piped in a mixture of marshmallow cream and cream cheese into the center before topping with vanilla buttercream frosting and caramel drizzle.

Next on my list - Butternut Squash Cupcake Stuffed with Maple Cream Cheese

I’m also considering making some for Christmas and I’m toying with ideas of red velvet w/ chocolate gauche filling and vanilla frosting topped with coconut. Too much? Or just enough…?!?!

Starbucks Indulgence

2010-12-07T21:00:00.001-05:00

Has anyone tried the Salted Caramel Hot Chocolate @ Starbucks? Seriously the most fabulous thing ever. There are a few requirements however - you’ve got to get it either whole milk or 2%, and you’ve got to drink it with the lid off (so you can actually taste the caramel, salt, and whip cream mixture. It’s heavenly… and totally worth the indulgent 450 calories. Go ahead – indulge!

Salty Caramel Banana Pie

2010-12-05T14:16:00.001-05:00

If you’re a fan of bananas (and even if you’re not!), you seriously need to try Ann Thornon’s Banana Pudding Pie. It takes a bit of up front work, but the homemade elements are to die for. Definitely worth the work. I’d suggest making the night before you plan to serve so you have time for the rest of your dinner prep the day of.

Reminders: start w/ good ingredients (ripe bananas, good quality vanilla bean, real extracts, etc…)

Take you’re time. The pudding and caramel take lots of patience. Remember – it will be worth it!!

Give it love and make it look pretty… then dig in and ENJOY

Ingredients

1 box vanilla wafers (65 cookies)
6 tablespoons butter, melted
3 large ripe bananas
1 cup salted caramel, plus more for garnish (1 cup caramel, plus 1 teaspoon fleur de sel) – recipe follows
Vanilla Pudding - recipe follows
1 cup heavy cream
1/2 teaspoon almond extract
2 tablespoons confectioners' sugar

Directions

Preheat the oven to 350 degrees F.

Put 45 vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to top the pie. Stir together crushed vanilla wafers and butter in a small bowl until blended. Firmly press it into the bottom, up the sides, and onto the lip of a greased 9-inch pie plate. Bake until lightly browned, about 10 to 12 minutes. Remove to a wire rack, and let cool until completely cool, about 30 minutes.

Coat the banana slices with salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the hot, prepared Vanilla Pudding over the bananas, top with vanilla wafers, and more caramel-coated bananas. Spread the remaining filling over the vanilla wafers, and caramel-coated bananas.

In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract, and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy, and butter-like. Spread the cream over the pies. At service, garnish with a caramel swirl, and the reserved vanilla wafer crumbs.

Vanilla Pudding:

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract or 1 vanilla bean

In a bowl whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the eggs, and egg yolks, and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup of milk, and once this is incorporated add the remaining cup of milk. Transfer the mixture to a saucepan, and cook over medium heat whisking constantly, until it reaches the thickness of chilled pudding, about 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat, and stir in vanilla.

Salty Caramel:

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream

Directions

Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!

Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

Cranberry Sauce

2010-11-28T10:02:00.001-05:00

Ah, sweet, tart, tangy cranberries. Have you ever made your own cranberry sauce? It’s so easy and so homey! Definitely worth it. This recipe is one of my favorites. Don’t be afraid of the jalapeno, it just gives a slight heat @ the back of the throat like with a good chutney. If you prefer, leave it out. The recipe is still delicious!

Ingredients

1 12-ounce bag of fresh cranberries, cleaned
1/2 a jalapeño finely diced
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Directions

Cook the cranberries, jalapeno, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Chocolate Pots de Crème

2010-11-21T20:03:00.001-05:00

Thanks to Food Network’s Alex’ Day Off! This recipe of hers was delicious!! I skipped the whipped cream, but the chocolate pot de crème was more than good enough on its own!

Ingredients

1 cup whole milk
1 cup half-and-half
1 teaspoon almond extract
1 vanilla bean, split and seeds scraped
1/2 cup chopped semisweet chocolate
6 eggs
1/3 cup dark cocoa powder
1/2 cup granulated sugar
6 (4-ounce) espresso cups or other small cups
Whipped cream, for serving

Preheat the oven to 325 degrees F.

In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer. Melt the chocolate in the top of a double boiler. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine. Pour the heated milk mixture into the melted chocolate and whisk to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling. Do not overmix. You want the ingredients to be blended but not frothy or bubbly.

Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes. Remove the pan from the oven.

Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of whipped cream or refrigerate overnight, before serving with the whipped cream.

Campanelle Noodles

2010-11-19T17:42:00.000-05:00

The pasta dish that I made last month, Vecchia Bettola, was supposed to be made with penne pasta. I didn’t have any at the time, so used macaroni noodles instead. I made the dish again, but this time used campanelle noodles. They are my favorite newly discovered noodles and I’ll never use another noodle for this dish ever again!

The curly noodles are not only adorable, but they compliment any sauce dish as the sauce beautifully wraps into the ruffles and interior column of this pasta just perfectly.

Finding new ways to use leftovers

2010-11-16T19:20:00.000-05:00

I often make meals that I only eat myself (my boyfriend is quite the picky eater), and therefore I always have a ton of leftovers. While I often take leftovers to work for lunch, I also like to find new ways to utilize the leftovers in other dished.

Today I made my standard meatloaf, but to add moisture, additional flavor, and a few extra servings of vegetables – I added 1 cup of the veggie mixture from my stuffed vegetable recipe into the meatloaf batter.

It was great! Definitely a good option for the veggie leftovers!

Caramelized Onion Pizza

2010-11-14T19:08:00.001-05:00

Love caramelized onions? Then you’ll love this pizza! I started out with a basic pizza dough. While the dough was rising and prepping in the oven (I always drizzle my dough with olive oil, Italian seasonings, and bake a few minutes before adding toppings) – I caramelized the onions.

Caramelizing onions is very easy. The only tips you need to know are to keep the stovetop heat low, to use a decent amount of oil and butter as a cooking base, and to have patience. It can take a good 20 minutes to caramelize a medium onion.

One the dough and onions were ready, I topped the pizza with some other ingredients I had on hand – goats cheese, shredded chicken, baby spinach, and a touch of parmesan and mozzarella cheese. A final drizzle of olive oil and the pizza is ready to go back in the oven and then in my tummy!

Nanimo Bars – my grandma’s recipe

2010-10-31T05:07:00.001-04:00

INGREDIENTS

butter (1/2 cup, 1/2 cup, + more to taste later)
1/2 cup granulated sugar
1 square unsweetened chocolate
1 teaspoon vanilla extract
1 egg, beaten
2 cups fine honey graham cracker crumbs
1/2 cup chopped walnuts
1/2 – 1 cup flaked coconut
2 tablespoons instant vanilla pudding mix powder
3 tablespoons milk
2 cups confectioners sugar
6 squares semi-sweet chocolate

DIRECTIONS

Layer 1:

Put 1/2 cup butter, granulated sugar, unsweetened chocolate, and vanilla in top part of double boiler. Cook over boiling water until well blended. Add egg (temper egg first) and cook 5 minutes longer, stirring. Add crumbs, nuts and coconut. Press into buttered 9x9 pan. Chill in fridge for 15 minutes.

Layer 2:

Cream 1/2 cup butter until fluffy; beat in pudding mix and milk. Add confections sugar gradually and beat until smooth. Spread over first layer. Chill 15 minutes.

Layer 3:

Melt semisweet chocolate and 1-2 tablespoon(s) butter over low heat until smooth. Spread over second layer. Chill until firm. Cut in small (1 inch) squares. Keep in refrigerator until ready to serve (let set out 10 minutes to soften before serving).

So good!! Thanks grandma, God rest.

Penne Alla Vecchia Bettola

2010-10-17T16:20:00.001-04:00

This recipe is from the Barefoot Contessa, Ina. It starts out similar to a basic spaghetti sauce, but becomes SO much more. Perfect for an impressive weekend dinner.

As you can tell by the name, it’s meant to be made with penne pasta – but when I made it for the first time, I didn’t have any - so I made due with elbow noodles. I’ve made it again since, and actually found I like it best with campanelle noodles.

My side dishes with this dinner tend to be garlic bread or bruschetta, and a refreshing wedge salad (blue cheese, bacon, & tomatoes over a wedge of iceberg and spicy ranch or parmesan dressing).

Ingredients

1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Directions

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Chicken Chilaquiles

2010-10-10T21:06:00.001-04:00

When my mom and I went to Hilton Head, I had the best chicken chilaquiles EVER!!! When I got back home, I looked up “chilaquiles” and found a million and one recipes for this dish. It can range from a breakfast dish or a hearty dinner dish… casserole style or portioned and plated… etc…

In essence, chilaquiles refers to fried corn tortillas and a partnering red or green salsa. Other ingredients are optional and are often either fried / scrambled eggs or pulled chicken. If anyone would have described this recipe to me, I don’t think I would have been impressed, but after tasting it – it will definitely be a staple in my home!

I made my chilaquiles with red salsa and pulled chicken. Unfortunately, I did not have corn tortillas on hand, so I used basic tortilla chips. It was still delicious, but next time I’ll definitely make the extra stop at the grocery for authentic corn tortillas.

The recipe below has tomatillos for a green salsa, but if you don’t have any on hand, the red it just as good and you make it simply by using red tomatoes or tomato sauce.

Ingredients:

1 1/2 lbs fresh tomatillos, husked rinsed and halved
2 large garlic cloves
1 large jalapeno, halved lengthwise stemmed and seeded
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon coriander
salt & freshly ground black pepper
1 lb shredded cooked chicken (3 cups)
1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
1/2 cup farmer cheese (4 ounces)
8 cups tortilla chips (one 6-ounce bag)
1/4 cup sour cream

Directions:

Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, and jalapeño until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve immediately.

Red salsa (before blended):

Red Salsa (after blending):

Pulled Chicken:

Chicken w/ Salsa:

The final product (mixed w/ cheeses and poured over chips!):

Chicken & Dumplings

2010-09-27T21:13:00.001-04:00

Another comfort food favorite of mine – chicken & dumpling soup. If you have your own chicken stock, all the better! Use that instead of the water & bouillon If not, the bouillon or store bought chicken broth will surely do.

This is a lighter calorie recipe version than I’ve seen in the past, and it was still really good. I would absolutely recommend it, and I also think this is a fun down-home recipe to use for entertaining. Add a side salad, some garlic bread, and you’re good to go!

Soup Ingredients:

4 thin sliced skinless chicken breasts
2.5 cups water
1 medium onion, sliced
1 teaspoon instant chicken bouillon granules
1 teaspoon fresh thyme or 1/4 teaspoon dried
1/4 teaspoon black pepper
2 cups chopped carrots
1 medium bulb fennel or 2-3 celery ribs
1/4 cup cold water
2 tablespoons cornstarch
1/3 cup frozen peas
fresh parsley

Soup Instructions:

Combine chicken, water, onion , bouillon, thyme, and pepper in large saucepan.

Bring to boil and reduce heat to simmer for 25 mins.

Add carrots, fennel and/or celery. Return to boil and reduce heat to simmer for 10 mins. Add peas.

In small bowl, wisk cold water and cornstarch (or flour) and stir into saucepan. Cook and stir until thickened.

Spoon dumplings into 7-8 mounds onto soup mixture. Cover and simmer 10 mins or until dumplings are cooked. Sprinkle w/ parsley and serve.

Dumplings Recipe:

Mix 1 cup flour, 1.5 teaspoons baking powder, 1/8 teaspoon salt, and 1/8 teaspoon coarse black pepper in bowl.

In separate bowl mix 1 beaten egg, 1/4 cup milk, and 1 tablespoon cooking oil. Pour into flour mixture and stir with fork until combined.

Food in Hilton Head, SC (& Savannah, GA)

2010-09-19T12:15:00.001-04:00

This past week I’ve been on vacation with my mom in Hilton Head (spent 1 day in Savannah as well). We had a wonderful time, and one of the most enjoyable things (of course) was all the food we ate! We tried quite a few fun and interesting places, so I wanted to share them with y’all. If you ever take a visit to these areas make sure you try out a few of these fabulous food places!

The Salty Dog Cafe, Hilton Head

We only had drinks & an appetizer here, but the atmosphere was what was most impressive. This cafe sits on the waterfront and consists of indoor / outdoor seating as well as an outdoor bar. Perfect for a laid back afternoon or evening and a great place to relax, have a few drinks, and enjoy the water.

Sweet Carolina Cupcakes, Hilton Head

I’m a total dessert junky, and this place knocked my socks off! Sweet Carolina Cupcakes is an adorable little corner cafe located in Coligny Plaza next to Piggly Wiggly and is the best kept secret on Hilton Head Island. They had everything from Elvis inspired cupcakes (banana cake, cream cheese frosting w/ crumbled bacon) to red velvet or a chocolate lovers cupcake dream - the Chocoholic cupcake. The cupcake I fell in love with was their Coconut Snowball – the coconut cake was light and delicate, the frosting out of this world creamy and sweet, and the coconut topping made this cupcake perfectly unique. You’ve got to try them!

Roastfish & Cornbread, Hilton Head

Roastfish & Cornbread is a true local favorite. This place is a bit off the beaten path, but well worth the search. While I wasn’t actually that impressed with their known for sweet potato cornbread, they were bustling with crowds raving over the fish and sides. I had the lentil salad and fried okra which was divine!

The Lady & Sons, Savannah

Being a big fan of FoodNetwork, I had to try out Paula Dean’s restaurant, Lady & Son’s. It was very good and as we went a little later in the season, we didn’t have to wait at all to get in. We had their buffet and my favorites were the sweet potatoes and the fried chicken. Also – you MUST try the gooey butter cake. Sooo good with a steaming cup of coffee.

The Sea Shack, Hilton Head

The Sea Shack is another local favorite. They don’t advertise and they don’t have a website. It’s all word of mouth. It doesn’t look like much – actually we initially saw the place and drove away, but after enough recommendations, we figured we had to try it out. It really does look like a sea shack, so don’t dress nicely – but you’ll be glad you went. Really simply prepared good sea food, and dynamite hush puppies.

The Crazy Crab, Hilton Head

This place had a great shrimp salad and a fun setting. They also had the pots of crab legs, shrimp, and oysters that are a very popular choice around the island.

La Hacienda, Hilton Head

La Hacienda is located on Palmetto Bay Road (I believe in the Park Plaza) and as funny as it sounds – this was my favorite overall meal during my whole vacation time. They start you out with a rich and spicy salsa w/ chips – then comes drinks and dinner. I got a lime margarita (which they did not skimp on!) and then I had what I think was call chilaqueles. It was chicken, corn tortillas, creamy cheese sauce…… oh so much goodness it’s had to describe! Great prices too!

Flamingo’s Doughnut Cafe, Hilton Head

Last, but not even close to least is Flamingo’s. The place is out of this world! They make your doughnuts anyway you want them (they have a million choices), and they make them fresh while you wait. It was so much fun! We were addicted after trying one and had to go back every day afterward. There are so many fun options, you’ll never get bored, but honestly you could get a plain doughnut and it is so delicious all by itself that it’s hard to get better. Crispy on the outside, light on the inside – I think that’s what I call heaven!

Not Your Mama’s Potato Salad

2010-09-09T21:54:00.001-04:00

This recipe is from FoodNetwork’s “Alex’s Day Off”. I adore her. She’s all about unique fabulous food that is relatable and not too daunting to make. This recipe in particular is a change from the norm and is just so refreshing and flavorful that it would be a crowd pleaser anywhere. Heck, I made it for just myself, and boy was I glad that I did!!

INGREDIENTS:

2 pounds small Yukon gold potatoes, washed and dried

1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors

1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors

Salt and freshly ground white (or black) pepper

2 tablespoons water

1/2 cup extra-virgin olive oil

Pinch sugar

4 to 6 tablespoons red wine vinegar

2 shallots, peeled and sliced into thin rounds

2 tablespoons smooth Dijon mustard

1 tablespoon capers and 1 teaspoon caper liquid

Optional - 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid

DIRECTIONS:

Preheat the oven to 350 degrees F. Arrange to potatoes in a single layer in a baking dish and put it in the center of the oven. Bake for about 50 minutes.

Meanwhile, in a food processor (or blender), combine the parsley and basil leaves. Season with salt and white pepper, to taste. Add the water and blend. With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream. This doesn't need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and add pinch of sugar. Pulse to combine and set aside.

In a serving bowl large enough to hold the potatoes, stir together the red wine vinegar, shallots, mustard, capers and liquid, and gherkins and liquid. Add 1/4 cup of the herb oil and toss. Taste for seasoning. Stir in half of the parsley/basil puree. When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad. Cut any big potatoes in quarters, the rest in half.

Put the potatoes in the bowl with the dressing. Season lightly with salt and pepper, to taste, and toss them in the dressing.

Homemade All American BBQ Sauce

2010-09-05T20:00:00.001-04:00

Labor Day weekend always reminds me of time with family and friends - BBQ’s and grill outs. In honor of the holiday, I decided to make a homemade BBQ sauce for my BBQ chicken. It turned out so creamy, rich, and had a fabulous ZIP! to it. Trust me, after trying homemade BBQ sauce – you’ll never go back to the jar! The way it makes your kitchen smell alone is worth the effort.

My BBQ Sauce Recipe:

1 cup ketchup
6 oz tomato paste
1 cup tomato sauce
2 cup apple cider vinegar
1/4 cup Worcestershire
1/4 cup light soy sauce
1/2 brown sugar
1 tablespoon Dijon
1.5 teaspoon ground ginger
3 garlic cloves – roughly chopped
1/2 lemon – sliced in rounds

Combine ingredients 1-7 in stove pot, mix with whisk and bring to simmer. Mix in ingredients 8-11 and simmer for 20 minutes.

Pour over chicken pieces or ribs (marinate if desired). For chicken – cook @ 350 degrees for 20 minutes, baste with sauce again and finish cooking another 15-20 minutes until chicken is done.

Vegan Meal – Kabob Inspired

2010-08-31T17:46:00.000-04:00

This dinner was so simple but so divine! Personally, I really enjoy eating appetizers or side items for my main meal. It allows me to taste several items instead of getting full from just one thing. In essence – I get to eat more!

Earlier today I went to Hoggy’s and for lunch I ordered 2 side items -the vegetable kabob and the cucumber, tomato salad. It was so good that I decided to make a similar dish for my dinner!

For vegetables, I evenly chopped up: red pepper, zucchini, yellow squash, baby bella mushrooms, red onion, cherry tomatoes, & asparagus. I then mixed in a generous helping of olive oil, salt & pepper, Worchester sauce, a dab of low sodium soy sauce, and 1 grated clove of garlic. I let it marinate for an hour, then baked in a 375 degree oven until tender. If I had a grill, I would have absolutely used that instead!

For the cucumber tomato salad, I just used olive oil, salt & pepper, a dab of red wine vinegar, 1 grated clove of garlic, and a dab of Italian dressing. Let marinate 1 hour and eat chilled. If you like raw onion, red onion is also popular in this salad… mozzarella is also a popular choice.

For my full meal, I also had my chick pea mix, jasmine rice, avocado, and also added cut kernels from my corn on the cob.

Crispy fish & veggies

2010-08-29T18:27:00.001-04:00

Growing up, my family never made or ate fish, so I’ve never made it a part of my diet – until recently. I’ve begun eating and cooking more fish this past year or so, and I really love it (when done right & not “fishy”).

I’m not too ambitious yet, but I’ll eat halibut, cod, and trout with decent regularity. I’m sure I’ll continue trying more as I have the option, but for now – that’s where my ventures lie.

I like baked, sautéed, and fried fish. I love fish with a lemony butter sauce and I also often crave a crispy exterior.

I found this crispy fish was quite good! I also made a side of zucchini, mushrooms, onion and artichoke (just sautéed with olive oil, salt & pepper).

Ingredients

2 cups dry potato flakes (or breadcrumbs)
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt (use salt & paprika if you don’t have seasoning salt)
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod (or other white fish)
shortening or vegetable oil, for pan frying

Directions

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
Soak fish filets in bowl of cold water.
In a skillet or fryer, heat oil to 350 degrees F.
Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Eat & enjoy!

Reworking Taco Salad

2010-08-22T19:07:00.001-04:00

My boyfriend and I were making tacos for dinner tonight. Nothing special there, except that I wanted to go a bit more healthy. Typically I would opt for fat free refried beans (skip the beef / light on the cheese) and call it a day, but we were all out so I had to find a substitute.

I ended up using chick peas! It was really good and I’m definitely going to make it a normal item on the taco menu.

I used the food processor to make the chick pea mixture a similar texture of refried beans.

Blend the following ingredients in food processor:

1 garlic clove - minced
1 can chick peas – drained and rinsed
olive oil – 3 tablespoons (or as needed to give smooth texture)
1 heaping tablespoon tahineh (mulled sesame seeds used to make hummus) – optional
1/3 packet taco seasoning
salt to taste

Stuffed veggies!

2010-08-19T21:45:00.001-04:00

One of my favorite things about summer is the fresh flavor of vegetables. This recipe is a super easy dish that could easily be turned vegan (just leave off the cheese topping). It can be used as a side or a main dish.

Slowly sauté onions in extra virgin olive oil. While onions are cooking, blend the following ingredients in food processor:

roasted red pepper
2 garlic cloves
1 cup chopped zucchini
1 cup chopped mushrooms
1-2 tablespoon(s) olive oil

This veggie blend alone is a fabulous dip (use zucchini chips!), but to continue with the stuffed veggie dish you would:

Mix veggie blend into sautéed onion mixture and very lightly cook.

Meanwhile – cook or use leftover wild rice mix.

Stir rice in even amount into veggie mix.

Use bell peppers, tomatoes, zucchini or any veggie you like to stuff, and fill with rice / veggie mixture.

Place in oven pan and cover with tin foil. Cook for 20 minutes @ 375 degree, uncover, and sprinkle with cheese. Serve while warm.

My tomato fell apart, but it still tasted delicious!

Top Tier Devils Food Cake with Sour Cream Fudge Frosting

2010-08-14T21:56:00.001-04:00

I’ve recently fallen in love with Ipad’s epicurious application. It has TONS of amazing recipes, great feedback comments, ratings, pics, etc…

My boyfriend decided to make this cake for my birthday (found via epicurious) and it was so smooth, moist, and chocolaty that I could seriously eat it all day!!

INGREDIENTS:

Cake:

1/4 cup natural unsweetened cocoa powder
1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup boiling water
1/4 cup buttermilk
2/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract

Frosting:

8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup sour cream
4 teaspoons light corn syrup
Organic roses (for garnish)

Special equipment: 2 5-inch-diameter cake pans with 2-inch-high sides

PREPARATION:

For cake:
Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.

Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.

For frosting:
Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.

Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.

Spread remaining frosting evenly over top and sides of cake. Arrange roses atop cake and serve.

TIP: If you don’t have 5 inch pans, you can use 2 eight inch pans and bake for 18-20 minutes instead.

Brunch in a cup

2010-08-11T16:44:00.001-04:00

I’m not sure what this dish should be called – but I will say that it was delish!

STEP 1: I sautéed onion, bacon, and potatoes to crispy brown and tender (salt & pepper to taste).

STEP 2: Put ingredients in a buttered oven-safe ramekin.

STEP 3: Top ingredients with egg and bake in oven until egg is cooked (but yolk still soft). About 15 minutes @ 350.

STEP 4: Top cooked egg with a little parmesan or sharp cheddar, leave in oven another minute to melt, and then dive in to the goodness.

Step 1:

Step 2:

Step 3:

Step 4:

Refresher

2010-08-02T20:31:00.001-04:00

I don’t know about you, but sometimes I like a nice drink after a long day. I love white wine and usually just drink a glass of that when I’m in the mood for a drink, but today I did a little mixing instead.

When I’m in the mixing mood, I typically grab and mix together whatever is in my fridge. Today I mixed sauvignon blanc (crisp sweeter white wine, but vodka or rum would work too!), grapefruit juice, and a splash of fruit punch – then I added fresh cherries and blueberries and gave it a good stir. Final step: enjoy the much needed refresher.

Brownie Bread Pudding

2010-07-31T19:04:00.001-04:00

Bread pudding is one of those comfort foods that I’ll always cherish. It’s so homey and welcoming. The aroma is enticing and the texture rich and creamy. What’s not to love?

I’ve made bread pudding with croissants, doughnuts, and muffins, and today I made it using day old brownies! All divine. I’m not sure which is my favorite… The muffins and brownie mixes are very rich, the doughnut is quite sugary but in the oh-so-good way, and the croissants are just butter perfection.

I always switch up bread pudding mixes, and this time I tried a lower fat version. It was pretty good!

4 eggs, beaten
2 1/4 cups milk
1/2 cup sugar (I sometimes use do half white sugar, half brown sugar)
1/2 teaspoon cinnamon
1 tablespoon vanilla
1 teaspoon orange zest
4 cups bread cubes (for this recipe, I used half day old French bread and half brownie)
1/3 cup dried cherries (you can also use raisins or cranberries)

HOW TO MAKE:

Beat ingredients 1-6 together in bowl. Toss together with bread crumbs and cherries in a 2 quart bowl.
Bake 350 degrees for 40-45 minutes.
I like to top this with a caramel, rum, or whiskey sauce, then add a scoop of vanilla ice cream… (so much for the lower fat notion…) mmmm!

Slow Cooked Pulled Pork Tacos

2010-07-28T21:12:00.001-04:00

I’m a big fan of tacos and a big fan of pulled pork, so this recipe was made for me! It takes a bit of time to pull together, so I’d suggest (for all busy people like myself) making it on the weekend. It’s worth the time investment.

Prep: 10 min / Cook: 4–5 hrs / Amount: 10 tacos

1 boneless pork sirloin roast (2 pounds) cut into 1 inch pieces
1.5 cups salsa verde (I bought pre-made, but you can make it yourself if you have the energy!)
1 medium red pepper chopped
1 medium onion chopped
1/4 cup dried apricots
2 tablespoons lime juice
2 minced garlic cloves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce (optional)

Combine all ingredients into the slow cooker and cook for 4-5 on high until meat is super tender. How easy is that?!?!? Shred the pork and wrap in soft warm tortillas with favorite toppings (I like sour cream, avocado, and tomato).

Eat well my friends.

Diversity of Pancakes

2010-07-19T13:37:00.000-04:00

Pancakes are a fabulous food item because you can have them for breakfast, brunch, or dinner. They’re kind of like crepes to me, in that you can also have them sweet or savory.

Last night for my dinner, I had some of each!

For my sweet pancake I had chocolate chips, almonds, and almond extract mixed into the batter.

For my fruity pancake, I had Greek yogurt and fresh blueberries mixed in.

And for my savory pancake, I added blue cheese and ham. It was definitely different than the normal pancake, but it was oh so good!

Here they are on the griddle…

And here they are just before being devoured…!

Fresh healthy breakfast!

2010-07-17T09:32:00.001-04:00

What’s your favorite fruit? I swear, I love them all! I actually like the more unique fruit than the basic strawberry, banana, orange, and apple mix. Mango, papaya, cherries, berries, kiwi, etc… are even more my style. Because I enjoy trying new foods, I googled “tropical fruit” and came upon a tropical fruit website that has so many kinds of fruit that I’ve never tried! Now, if only the grocery store carried all these items!

This morning I mixed my fruit bowl with some veggie scrambled eggs and a side of avocado for an easy healthy breakfast.

Chicago Eats

2010-07-12T08:38:00.000-04:00

I recently wrote about my Chicago trip on my fashion blog and figured I should post about some of the delicious food on my food blog as well!

One of our first dining experiences was at Cafe Ba Ba Rebba. It was phenomenal! They serve mainly tapas and the food was so unique and fresh that I could honestly eat there everyday and not get bored.

The dishes we tried:

mixed greens, beets, oranges & goat cheese
local tomato salad with arugula & migas
roast eggplant salad with goat cheese
spinach & manchego stuffed mushrooms
mushroom empanada with porcini alioli
fried green peppers & coarse salt
shrimp with garlic, olive oil, red pepper flakes
vegetable paella

Can you tell we were totally stuffed when this picture was taken!?!

***

For breakfast, we ate at our hotel restaurant, Sable Kitchen & Bar. Seriously, they have me forever hooked on Greek yogurt. I’ve already eaten a tub of it since being back home… LOL

It is such a simple dish (i.e. easy to make at home too!) but the simplicity made it so divine. Just Greek yogurt, fruit, granola, and drizzled honey. Greek goddess of goodness – where have you been all my life?

Another great Sable breakfast I tried was the flatbread breakfast pizza with sausage, cheese, arugula, and poached egg. It was a hearty meal for a long day of walking downtown streets of Chicago!

***

The Bleeding Heart Bakery was a place near and dear to my friend Allia’s heart - see pic below :)

This bakery uses local, organic, sustainable ingredients and has many vegan delicacies.

Oh so many creative inspiring cupcakes… There are so many to choose from I spent at least 5 – 10 minutes just staring at the cases!

I also tried a quiche, but unfortunately not near as good as the cake balls (seriously – you have to try the chocolate gouache cake balls) or cupcakes. My suggestion – stick with the sweet stuff!

***

Finally, we tried Adobo Grill. Unfortunately, I have no pictures at the moment (waiting on girlfriends to send them to me!!), but let me tell you it was amazing.

Their guacamole should be a staple item in everyone’s lives because it is so good. They make it right there at your table and you get to experience the freshness of the products and love that is put into making the dish. We had to order a second dish it was so good…

They are also famous for their margaritas, and yes, we tried a few. Our hotel concierge recommended “the smoky floater”. It wasn’t my favorite, but it was very unique! If you like a smoky drink then you’ll adore it.

Chicken & Rice Casserole

2010-07-11T19:55:00.001-04:00

This is a similar recipe that I’ve used on tuna casserole, but I gave it a twist and added chicken and rice instead. It was scrumptious!

INGREDIENTS

1 cup elbow macaroni noodles
1/3 cup chopped celery
1/3 cup chopped red pepper
1/3 cup chopped onion
2 tablespoons butter
1/2 teaspoon flour
2/3 cup milk
2/3 cup chicken broth
1 cup (or as desired) shredded cooked chicken
1 1/2 cups jasmine cooked rice
salt & pepper

DIRECTIONS

Cook noodles; drain and set aside.
In a saucepan cook celery and onion in butter until tender.
Stir in flour to thicken sauce.
Add mild and broth until desired consistency.
Stir in chicken and rice.
Add salt and pepper to taste.
EAT!

Farmers Market Treats

2010-06-26T17:26:00.001-04:00

Oh, I adore a Farmers Market! It’s such a great way to support local farms and also a way to get some fabulous food!

Madeira, OH has recently started up a small farmers market - which is where I purchased the above goodies: corn, onions, zucchini, pepper, onions, and granola.

It’s a small market, but they have some great booths and have some fun items beside the norm such as lavender bath products, organic doggie treats, granola mixes, bakery goods, and local art.

Saucy~ chicken stir fry

2010-06-20T18:11:00.001-04:00

I love making stir fry because it’s such a good way to use leftovers. I had leftover chicken breast, rice, and veggies – so in to the pan they went!

The key to good stir fry is having a good sauce to accompany it. Now, I love just about all Chinese / Thai / etc… sauces, but a few I commonly use are peanut sauce, hoisin, and plum sauce.

First, I marinated my chicken with a little olive oil, garlic, and soy sauce. Then I cooked it, cut it in bite size pieces, and set aside.

Next I sautéed any veggies I could find in my fridge, including: leeks, onions, broccoli, mushrooms, and garlic.

Once the veggies were cooked, I added rice, chicken, and my sauce (I mixed all 3 of the above). Next, I cracked in an egg and lightly scrambled it in the pan as it cooked.

My final step was to plate and crumble over some peanuts and cashews. So good!

Chocolate Cake… but better!

2010-06-14T22:39:00.001-04:00

Oh, I had a hankering for chocolate cake today!! Whenever I make anything “from the box”, I always try to add a little something special to make it my own (and to make it seem more homemade).

My additions to store bought chocolate cake mix are super simple. Make the cake per the box directions, THEN ADD:

a cup of sour cream (trust me)
1/3 package of instant chocolate pudding mix (trust me again)
1 teaspoon of almond extract
either mini chocolate chips or shavings of semi-sweet chocolate squares (enough for personal preference)

Just those small changes make a world of difference!

And just in case you were wondering – yes of course I scrape the bowl and lick the spoon.

Cookbook Treasure

2010-06-10T18:52:00.000-04:00

I grew up with some fabulous cooks in my family – my mom, dad, and grandmother – they were all amazing!

My dad and grandmother were “make it up as it goes” cooks, whereas my mom really went by the recipe book. As different as they were, the food was always spectacular.

My mom used a lot of recipes from the Better Homes and Gardens Cookbook, and I recently purchased a vintage copy to have as well.

I find so much pleasure in writing notes, edits, etc.. in a cookbook so that I can remember the wonderful meals I’ve experienced throughout the years. This cookbook is a treasure I hope to pass on some day!

Better than the box cornbread!

2010-06-08T21:39:00.001-04:00

I made a small tweak to a regular cornbread mix by adding a half can of creamed corn and… OMG – it was SO good!!

The bread was moist and delicious, and had flavorful nuggets of corn throughout. You have to try it!

Finally, I topped the cornbread with pads of butter. This was delicious, but when I make this again, I think I’ll melt the butter first and pour it over the top of the mixture instead so the buttery taste is in every bite! Paula Dean be proud :)

Salad Alternative

2010-05-31T10:41:00.001-04:00

I LOVE salads, but really prefer all of the toppings more than the lettuce. So… I’ve decided to start experimenting with salad “alternatives”.

One of my experiments was the bread salad, and today I made a really simple salad out of avocados, heirloom tomatoes, olive oil, dill, parsley, lemon juice, salt and pepper! The ingredients were actually very similar to guacamole – but not mashed, just left chopped in the bowl. Yum!

It was such a nice summer dish – fresh, earthy, simple, and no mayo or other ingredients that would go bad being left outside for a while on a grill-out of picnic.

Taste of Cincinnati

2010-05-31T10:10:00.001-04:00

I went to Taste of Cincinnati this weekend. Who can resist the temptation of samples, food galore, and did I mention – Cincinnati people watching? That’s some good entertainment!

(It’s also a great way to learn about new restaurants in the area. I learned there is a cute little place called The Loving Cafe nearby that caters to vegans and vegetarians. I have a friend who is vegan, so next time she’s in town – I’m taking her there!)

The man and I enjoyed being out in the warm sunny weather and did try a few food items. Before we went, I checked out the vendors online to see what options they’d be bringing and I had my heart set on trying the deep fried Twinkie from Mac’s Pizza Pub!

I first heard about deep fried Twinkies on “The best food I ever ate” Food Network show, and it sounded divine. I’ve had fried candy bars before (fabulous!), so this was next on my list.

The fried Twinkie was okay, but to be honest – it just didn’t live up to my expectations… The sweetness of the cake didn’t come through because of the fried batter, and the cream inside melted into the cake part so that you didn’t actually get the cream, you just got soggy cake. I think I’ll stick to fried candy bars :)

As for the Taste – I’m glad Cincinnati has kept it going (32 years!)and I’m excited for next year.

Special Special Burgers

2010-05-25T21:35:00.001-04:00

I love fancy gourmet food, but I also love old fashion down home basics – including hamburgers!!

I made these hamburgers with just a little twist:

extra lean beef
Worcestershire sauce
grill seasoning
dill

To make them extra special, I added a good size chunk of Vermont sharp cheddar right in the middle of the patty.

**Another special touch was to put cranberry sauce on the bun instead of ketchup – its sweet and tangy flavor was a great switch from the norm!

On the side, I grilled up some leeks and onions.

(Can you tell which burgers are mine and which ones are my boyfriend’s??)

Finally, I finished off my plate with pickles and heirloom tomatoes. I ADORE heirloom tomatoes and will never go back to regular old tomatoes. Heirlooms are a bit more expense, but not too much – and the flavor is divine. They just have a more intense fresh tomato-y flavor in them… Try them; you’ll love them.

Made-Up Eggplant Dish

2010-05-24T20:41:00.000-04:00

I don’t cook with eggplant a lot because I’ve often found it to be tough or bland. However, I love Pompilios eggplant parmesan, so was recently inspired to try cooking with it again.

Typically, when I cook I just make things up as I go and utilize whatever I happen to find in my pantry or fridge at that moment. That was definitely what happened with this eggplant dish.

I started by peeling the eggplant and slicing it in 1/2 inch thick slices.

Next, I drenched the eggplant slices in flour and then a beaten egg mixture. I cooked them slowly on the stovetop w/ a little olive oil and butter.

For the other part of my made-up eggplant dish - I sautéed onions, leeks, and ground turkey breast. At the very end, I threw in diced heirloom tomatoes and added salt and pepper to taste.

Eggs Benedict

2010-05-23T20:07:00.001-04:00

My mom and I made eggs benedict recently. It was SO freakin good… I could eat it everyday.

I’ve never made hollandaise sauce before, so she showed me how. It was a bit of work, but was well worth the trouble. Here’s how we did it:

Better Homes & Garden Recipe

1/2 cup room temp butter cut in thirds
3 beaten egg yolks
1 tablespoon water
1 tablespoon lemon juice
Dash salt
Dash white pepper

In the top of a double boiler combine egg yolks, water, lemon juice, salt, and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, till butter melts and sauce begins to thicken. Add the remaining butter,a piece at a time, stirring constantly till melted. Continue to cook and stir till sauce thickens (about 2 min more). Immediately remove from heat.

Now… before the sauce is being made, there are some other items to prep --

We roasted asparagus and leeks with some extra virgin olive oil and a dash of salt. We also toasted up our Canadian bacon in the oven and propped our English muffins in the toaster.

Next, we had to make sure the eggs were poached and ready for the sauce. We poached the eggs in a few inches of vinegar & salt water to a perfect yolky consistency.

Then, when the sauce was about ready, I toasted the English muffins and took the bacon and veggies out of the oven.

Top the toasted muffin with the Canadian bacon, then the poached egg.

Finally, we top the whole thing with hollandaise sauce, a little dill, and add our veggies to the plate. Time to eat!

Poached cod dinner

2010-05-09T20:28:00.001-04:00

This poached cod recipe was from Elizabeth Bard’s Lunch in Paris. Thank you Bard for helping me with my first time making fish ever! I didn’t use a fresh fish from the market, and no, I didn’t gut it myself (as Bard does) – but it still turned out fabulous!

“Poached Cod

1 bouquet garni, a mixture of fresh herbs (parsley, coriander, bay leaf, thyme, dill) still on the stem, tied with kitchen string or left loose
A few black peppercorns
Coarse sea salt
3 pounds boneless cod fillet, at least 1-inch thick
Lemon wedges

… "Partially fill a frying pan large enough to comfortably hold the fish fillets with cold water and add the herbs, pepper, and enough salt so you can taste it. Bring to a boil.

Turn down the heat, add the fish, and simmer…until the flesh is firm, about 8 minutes per inch of thickness. Discard the herbs. Remove the fish with a slotted spoon to a serving platter. Serve warm… with lemon wedges.