The Fashionable Foodie

Creamy Risotto Primavera

2011-04-19T20:12:00.003-07:00

Side Dish: Creamy Risotto Primavera

Courtesy of: All Recipes

Risotto...it is one of those things that scares a person off. It takes a lot of time, a lot of care, a lot of stirring....or so people say. For some reason, I have had nothing but sucess making risotto...and unless I am doing something wrong, it doesn't take any longer than the meal itself does.

2 TBSP olive oil
1/2 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup diced carrots
2 garlic cloves, minced
1 cup Arborio rice
3 cups water
2 TSPS chicken boullion
1/2 cup white cooking wine
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese

Heat oil in a large saucepan, saute mushrooms, onion, carrots, and garlic until onion is tender. Add uncooked rice. Cook over medium heat, stirring constantly, or until rice is golden.

Meanwhile, in another saucepan, bring water, chicken boullion, and wine to a boil. Slowly add 1 cup of the broth to the rice mixture, stirring constantly, until all broth has been added and absorbed and the rice mixture is creamy. Add cheeses and stir until well blended.

I really, really liked this. Maybe it is my Italian heritage coming out, but I LOVE anything with cheese. It just adds to the deliciousness ;-)

Lemony Skillet Chicken and Shallots

2011-04-19T19:49:00.002-07:00

Dinner: Lemony Skillet Chicken and Shallots

Courtesy of: All Recipes

Have you seen the Geico commericals that have the punch line "so easy a cave man can do it?" Well, I kind of view this recipe the sam way....and I know that after you have made it, you will too. It really is super simple yet tastes fantastic.

It is a dish that makes one feel like a celebrity chef. I mean, it uses shallots.....until I watched Food Network, I didn't have the foggiest idea what a shallot was. Now, I prefer them to onions some of the time ;-) I think you can impress a crowd, or just your family, with this dish. Best of all, you don't have to slave over the stove making it.

2 large boneless, skinless chicken breasts--butterflied and cut into strips
1 tsp. lemon pepper seasoning (or use more. I did)
2 TBSP butter
1 large shallot, sliced and divided
6 TBSP lemon juice

Sprinkle chicken with seasoning. Make sure to wash your hands afterwards.

Melt butter in a skillet over medium heat. Add chicken and half of the shallors. Cover; cook for 5 minutes. Turn chicken over; cover and cook and additional five minutes. Stir in remaining shallots and lemon juice. Cover, reduce heat to medium low, and cook until shallots are tender, juice is slightly thickened, and chicken is done.

My family really liked this.....so I think I will be making it more often. I bet it will come a quick standby for you as well.

Lemon Cream Cheese Coffee Cake

2011-04-19T19:19:00.004-07:00

Dessert: Lemon Cream Cheese Coffee Cake

Courtesy of: All Recipes

I am such a sucker for lemon. Now, my mouth doesn't always love citrus flavorings, but I don't let that get me down. Not when it comes to lemon anyway. This is one of those recipes that I made for the library, and for my family--and the evidence of a clean pan shows the reception it received.

1/2 cup butter, softened
1 (8 oz) cream cheese, softened
1 1/4 cups sugar
2 eggs
1/2 tsp mace or nutmeg (I believe I used mace)
2 tsp lemon extract
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup milk

Streusel
1/2 cup sugar
14 cup flour
2 tsps cinnamon
1/4 cup butter

Cream together butter and cream cheese. Gradually add sugar and eggs, beating until light and fluffy. Stir in mace and lemon extract.

Sift flour with baking powder, baking soda, and salt. Add alternately with milk to the butter mixture. Pour into a greased 13x9 plan.

Combine streusel ingredients until crumbly. Sprinkle over batter.

Bake at 350 degrees for 35 minutes or until done. Let cool and enjoy!

It was a fabulous recipe. See for yourself

Caribbean Cornbread Crab Cakes

2011-04-18T20:24:00.004-07:00

Dinner: Carribean Crab Cakes

Courtesy of: Taste of the South

I almost had a panic attack when we lost this recipe. I remember one day when Mom, Dad, and myself were searching for it and couldn't remember what magazine it was in, what issue, etc. The point is that I found it now and thought I should put a copy on here before the loose paper gets lost.

I know what you're thinking. "Crab cakes" must be expensive. Well, you know, I have found a brand of crab meat that enables me to get about 20 crab cakes......plenty for dinner and some to spare. It makes me feel not so guilty about wanting my seafood fix ;-)

1 package of corn bread mix (like Jiffy)
1 cup mayo
2 eggs
1 TBSP lemon juice
1/2 tsp. dry mustard
1/4 cup sliced green onions
2 (6 oz) packages lump crabmeat
ground black pepper
1/2 cup oil

In an 8 inch cast iron skillet, bake cornbread according to the package directions. Cool and crumble.

In a bowl, combine mayo, eggs, lemon juice, and dry mustard, mixing well. Add crumbled cornbread, stirring to combine. Fold in green onion and crabmeat. Season with pepper to taste.

In a cast iron skillet, heat oil. Grently shape crab mixture into cakes. Cook in hot oil in batches until lightly browned. Drain on paper towels.

These taste really good. Aside from one particular restaurant where I get them, they are my favorite crab cakes. Try and you be the judge.

Peanut Butter Fudge

2011-04-18T20:16:00.002-07:00

Weakness: Peanut Butter Fudge

Courtesy of: Taste of Home

I have fond memories of fudge. My favorite vacation is from 1996 at Clearwater Beach. Right by our hotel, there was this gift shop that sold the best peanut butter fudge. I loved it then....and up until I found this recipe, I hadn't had it very often.

But I believe that is all about to change ;-) Sadly, or should I say wonderfully?, this recipe is so delightfully easy; I bet I could make it as often as I would like. For now, I am saving it for special occasions, but it is great to have in the repertoire. I dare you to make yours last longer than 24 hours. Somehow, we did!

2 cups sugar
1/2 cup milk
1 1/3 cups creamy peanut butter
1 jar (7 oz) marshmallow creme

IN a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and the marshmallow creme; mix well. Quickly pour into a buttered 8 inch square pan.

Chill until set. Cut into squares.

Told you it was easy!

Cheesy O'Brien Egg Scramble

2011-04-18T20:00:00.002-07:00

Breakfast For Dinner: Cheesy O'Brien Egg Scramble Courtesy of: Taste of Home My work schedule consists of one evening shift a week. I love working nights--I'm the boss of the Children's Department ;-) But that does mean I am more in need of a "casserole" if you will. I do my utmost best to prep ahead of time, so that all Mom has to do is toss it in the oven. I can, then, just reheat it when I come home. I was a bit leery of this recipe. I had no idea if it would turn out all right. So, you can imagine how happy I was to receive texts saying from my family that it was a hit.....made me feel very contented, knowing that my family enjoyed my labors, even if it wasn't as fancy as I would have liked. 1 package (28 oz) frozen "Southern Style" hash brown potatoes 1 can condenses cheddar cheese soup, undiluted 1 pound sliced bacon, cooked and crumbled 12 eggs, lightly beaten 2 TBSP butter 2 cups shredded cheddar cheese IN a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2 1/2 quart baking dish. Top with soup. Set aside 1/2 cup of the crumbled bacon; sprinkle remaining over soup IN another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. It was the soup part of the recipe I was nervous about. You know, canned soups aren't the greatest tasting things in this world. But it actually worked. See if you share my opinion

Cream Cheese Cookie Bars

2011-04-18T19:06:00.002-07:00

Dessert: Cream Cheese Cookie Bars Going through my loose pieces of paper (you know, the ones that you have printed off the internet or computer with a recipe you mean to try), I discovered anew this one. I can give you my solemn promise that they are hugely well recieved--because they were one of the things I have taken to work and come home empty handed. Granted, there is a reason I love these so well--aside from my love of sugar cookies. The entire mixture gets baked into one pan, so there is no need to spend all that time rolling and cutting. I must confess that during the Christmas season, I don't always want to wait for the dough to chill, get an arm ache rolling it out.....even though it is loads of fun. I won't make these bars instead of making Christmas memories, but for the rest of the year....these may become my stand by. 1 1/2 cups sugar 1 cup butter, softened 8 oz. cream cheese, softened 1 egg 1/2 tsp almond extract 1 tsp vanilla 1 tsp baking soda 1/2 tsp baking powder 2 1/2 cups flour Beat the butter, cream cheese, sugar, and egg until nice and frothy. Add the flavorings and beat for one minute more. In a small bowl, combine the dry ingredients. Add the flour mixture to the butter mixture and beat for 2 minutes. Press the dough into a lightly greased cookie sheet. Bake at 350 degrees for 20 minutes. Let the pan cool completely. Now for the frosting (which, in my mind, is the best part ;-) 1/2 cup butter, softened 4 oz. cream cheese, softened 4 cups powdered sugar (more if necessary) 3 TBSP milk 1 tsp vanilla Combine the butter and cream cheese and beat for 2 minutes. Add the remaining ingredients. Mix until smooth. Frost your pan of cookies and if you want, add sprinkles....and who doesn't want those ;-) Let me know when you give these a try!

Long Neglected

2011-04-18T18:41:00.003-07:00

An absence of posts--it looks as if the fondness of cooking has left me, never to be heard from again. Rest assured, nothing could be further from the truth. In fact, every evening, usually around 5:15, you can find me turning on the MP3 player and chopping, peeling, stirring away. The only problem has been finding additional time to share my journey through "culinary creations" with y'all. I still have my job at the local library and I love it. Sure, I have some really annoying days....but those are the times where I instantly relax as soon I put my apron on ;-) Every Thursday, I come in with some baked good to share with my coworkers and in less than two hours, whatever I have made is all but licked clean. There is nothing more rewarding than seeing an empty tray and thank you notes posted on the white board. But work is not the only thing on my plate these days. Since January, I have become a full fledged college student. My major has not been declared yet, but in all probability, it is going to be journalism. I know, I know--what about my culinary career. Upon much thought and prayer, I am leaning towards being a food critic. I love to eat, I would get to travel, and I get to share my opinion and paid to do so. What could be better than that? So, my mornings are spent helping patrons find books; my afternoons find me pouring over CLEP guides as I test out of the core courses. Yep. My life is busy. In order to get any of my TV shows watched, I stay up into the late hours of the night. If I want to finish a book, I usually must read as I sit with my family watching an old movie.....so you see how my blog might be neglected. But I resolve to try harder. I have many things I want to share with y'all. So keep hanging on for the ride. I promise you....we're still going strong.

Coconut Cake with Coconut Custard and Coconut Buttercream

2011-01-29T21:13:00.003-07:00

Thursday was my Mom's birthday--her 50th to be exact. It was the least I could do to make a special cake for her super special day. Now, since she dubs herself a "coconut fanatic," she practically told me what she wanted....and this was the result.

I have to tell you, I felt a sense of accomplishment when the cake was assembled and sitting comfortably in my belly. You see, Bobby Flay is one of the best chefs in my opinion and to feel like I did just as good of a job as he did....perhaps I have pride ;-)

Desserts are something I love to make. Frankly, I don't know why most professionals in the culinary world consider pastry their weakest link. I think it is a blast! I strongly encourage you to try the recipe for yourself. I am linking to the Food Network page here for your pleasure.

Enjoy!!

Heavenly Chicken Lasagna

2010-12-29T21:08:00.002-07:00

Dinner Made Easy: Heavenly Chicken Lasagna

Courtesy of: Southern Living Complete Quick and Easy Cookbook

It's Wednesday night...and the day where I have to work the evening shift at the library. On those evenings, I am presented with two options. I can either make dinner ahead of time so Mom will just have to pop it in the oven....or I could let her do it. I definitely did the former. How could I NOT cook?

As Dad picked me up, one of the first things he told me was: "Dinner was great." Obviously, it was a hit. I had to nuke mine in the microwave, and it still tasted good. So, I thought I would share the recipe.

1 TBSP butter
1/2 of an onion, chopped
1 can cream of chicken soup
1 (10 oz) canned alfredo sauce (I was worried about this....I pride myself on making everything homemade....but it works fine)
1 jar diced pimento
1 (6 oz) jar sliced mushrooms, drained
1/3 cup white wine
1/2 tsp dried basil
1 (10 oz) package frozen chopped spinach, thawed
1 (15 oz) container of ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
9 oz of lasagna noodles
3 cups cooked chicken
3 cups shredded cheddar cheese, divided

Melt butter in a skillet. Add onion and saute until tender. Remove from heat; stir in soup and the next five ingredients. Reserve 1 1/2 cups of sauce; set aside

Drain spinach well. Stir together spinach and next three ingredients.

Place a layer of lasagna noodles into a lightly greased 13x9 pan. Layer with hald each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup of cheddar cheese. Repeat layers once. Top with noodles and the reserved sauce. Cover and chill up to 1 day if you desire; remove from the refrigerator 30 minutes before baking.

Bake, covered, at 350 degrees for 50 to 55 minutes. Sprinkle with remaining 1 cup of cheddar cheese and bake 5 more minutes or until cheese is melted.

Enjoy!

Santa Fe Chicken and Dressing

2010-12-17T19:38:00.004-07:00

Entree: Santa Fe Chicken and Dressing

Courtesy of: Southern Living Quick and Easy Cookbook

If you haven't figured it out by now, I am a Mexican loving girl. While I can't handle major spice like jalapeno or chipotle, I do love having a burst of flavor in my food. Mexican is one of those ethnic "food groups" that gives me that.

Okay, so this recipe didn't look the greatest as it was baking. Frankly, I was expecting bland tasting slop.....because that is sure what the appearance and consistency was like. I was pleasantly surprised, although I would try the recipe differently next time. Actually, I would more follow the recipe; I did a few things wrong =P

4 cups cubed country-style stuffing
2 cups chopped cooked chicken
1 (15 and a half) can golden hominy, drained
1 (4.5 ounce) can chopped green chiles, drained
1/2 cup chopped red pepper
1/2 cup minced fresh cilantro
1 can cream of mushroom soup
1 can creamed corn
1 cup sour cream
2 tsps cumin
1 cup shredded cheddar cheese

Combine the first 6 ingredients in a large bowl; add soup and next three ingredients, stirring well. Spread in a lightly greased 2 quart shallow baking dish.

Bake, covered, at 350 degrees for 35 minuntes or until thoroughly baked. Uncover and sprinkle with cheese. Bake 5 minutes more or until cheese melts.

Okay, so I didn't have the hominy in mine. I didn't think I could find it in my grocery store; low and behold, I was looking in the wrong section. I also did the wrong stuffing mix. Stovetop Brand is too wet for the purpose. Now that I have made the recipe through once, I know what it was calling for.

Mistakes aside, I would like to try it again. However, maybe all of you will have better luck the first time around!

Tortellini Carbonara

2010-12-14T19:22:00.002-07:00

Easy Entree: Tortellini Carbonara

Courtesy of: Southern Living Complete Quick and Easy Cookbook

For the record, I don't know if this is an actual carbonara. Everything that I have seen with "carbonara" in its title has raw egg or some such thing in it. But I positively loved this recipe! Perhaps it was the smell of bacon grease and garlic that had me hooked.....or maybe it was my love of pasta anyway....all I know is that I will be making this recipe again and again.

1 (18 oz) package cheese tortellini--I use frozen

8 bacon slices

2 garlic cloves, minced

2/3 cup shredded parmesan cheese

1/2 cup whipping cream

2 TBSP minced fresh parsley

Cook tortellini until tender in a pot of boiling water. Drain and set aside.

Cook bacon in same pan until crisp; remove and drain on paper towels, reserving 1 1/2 TBSP drippings in pan. Crumble bacon

In the reserved bacon grease, cook the bacon for 30 seconds. Remove and crumble.

Add the tortellini, bacon, cream, Parmesan, parsley. Toss gently to coat and serve.

I hope you all find this easy recipe as yummy as we did.

Cilantro Chicken Enchiladas

2010-12-01T20:12:00.003-07:00

Dinner Made Easy--Cilantro Chicken Enchiladas

Courtesy of: America's Test Kitchen

Easy is wonderful! Especially as I begin my job and get used to a new schedule, there are certain days where I need easy dishes. Now, I prefer spending a while in the kitchen--making things like risottos and cakes galore. But usually, I will work the evening shift on Wednesday evenings, so I need a recipe that I can rely on and make instantly. This is one of those such recipes.

20 oz of green enchilada sauce
3 cups cooked chicken
a bunch of cilantro
2 1/2 cups cheddar cheese
flour tortillas

In a food processor, pulse the enchilada sauce with the cilantro. Mix 1 cup of the sauce with the chicken and 1 1/2 cups of cheese in a bowl. Place about a tablespoonful in the center of a tortilla and roll up.

Place in a greased 13x9 pan and continue until you finish up the mixture. Top with the remaining enchilada sauce and cheese. Bake at 375 for 15-20 minutes. Top with sour cream and salsa.

Now, Mom and I love this recipe. My brother and Dad are not wild about cilantro--and I must say, you have to be to enjoy this! Give it a shot!

Chicken Soft Tacos

2010-11-23T20:45:00.004-07:00

Dinner: Chicken Soft Tacos

Courtesy of: Celebrate Magazine (Christmas 2010 Issue)

I have to be honest, I loved making a taco that was something other than ground beef. The fact that it tasted good made the situation even better. The original recipe was a ridiculously high amount (24 servings!!), so I am going to share it cut in half....and even then, there were a lot of leftovers for my family.

However, I came to a realization upon making this recipe. I don't believe it is worth buying adobo sauce. I barely used any; mine had separated....all I had was the oil on the top and I could not get to the mixture on the bottom as it was rock hard....yes, there is a smoky flavor yet it isn't much. I guess you need to make you own decision.

1 (28 oz) can tomato sauce
1 (14.5) can fire roasted diced tomatoes
1/8 cup adobo sauce
1/2 TBSP cumin
1 tsp garlic powder
1/2 tsp salt
4 cups cooked chicken
2 cups shredded cheddar

In a large pot, combine the sauce, diced tomatoes, adobo sauce, and spices. Bring to a simmer over medium heat, stirring occasionally. Add chicken and cheese, stirring until cheese melts. Serve in tortillas with your usual fixins!

Enjoy a nice and easy, yet very tasty, dish!

Cranberry Pear Syrup

2010-11-23T20:22:00.003-07:00

Sauces and Sides: Cranberry Pear Syrup

Courtesy of: Celebrate Magazine (Christmas 2010 Issue)

With trying to do breakfast once a week, I have been on the lookout for recipes that are "different." I mean, I can do buttermilk pancakes and waffles.....but then, it is very easy to get tired of maple syrup. I found this recipe and I was pleased with the result. It did turn out to be more of a sauce than a syrup....though perhaps if I added more liquid it would be okay....anyway, you see what it is like!

1 package of frozen cranberries, thawed
3/4 cup pear nectar (though I used peach)
1/2 cup water
1/4 cup sugar
1/4 cup honey

In a saucepan, combine the ingredients. Cook over medium heat, stirring often, for approxiately 20 minutes. Cool slightly. In a blender, add the cranberry mixture. Pulse until smooth; strain, discarding the solids. Use immediately or store in an airtight container for up to 1 week.

It does taste yummy!

Where I Have Been

2010-11-21T20:59:00.002-07:00

According to my last entry date, it looks like I haven't cooked in quite a while. Let me say that nothing could be further from the truth. I guess updating on here doesn't happen as often as I thought I would.

I have had a lot of success in certain dishes lately--some flops too. I tried risotto for the first time. Today I did homemade pasta. Yeast breads are working despite winter temperatures in my house. I love the swell of pride I feel when something turns out.

Last week, I began working part time at the local library. Let me tell you, it has been interesting to plan meals at different times, get prepped ahead of time before my evening shift....yet I thrive on a challenge. I think a good one will be making Thanksgiving dinner all on my own this year (though I don't know if I have the courage to get the innards out ;-P)

So bear with me as I slowly get back to sharing once more. Food is still my first love and I haven't lost the desire to share it with you!

Coffee Shortbreads

2010-10-13T19:59:00.002-07:00

For the Chocoholic: Coffee Shortbreads

Courtesy of: Taste of Home 2002

I made these with my fellow librarians in mind. I knew they would love the combination of coffee and chocolate. And let me tell you, the empty platter I came home with is clear evidence of that fact! They are easy to make...and easy to eat!

1 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 TBSP instant coffee granules
2 cups flour
salt
1/2 cup semisweet chocolate chips, melted
1/2 cup vanilla chips, melted

In a mixing bowl, combine butter, sugars, and coffee granules. Gradually beat in flour and salt. On a lightly floured surface, roll out to 1/4 inch thickness. Cut with cookie cutters. Place on an ungreased baking sheet.

Bake at 300 degrees for 20-22 minutes or until set. Remove to wire rack to cool. Drizzle with melted chips.

Oh so good. That's all I have to say.

Honey Cloverleaf Rolls

2010-10-13T19:47:00.002-07:00

Freshly Made: Honey Cloverleaf Rolls

Courtesy of: Taste of Home 2002

I must say that it warms my heart to have yeast breads work out! They are, yes, great to eat with pastas and soups--but it is a boost to the confidence as well. I mean, it is saying something when something hard that you were afraid to try isn't so hard after all!!

1 TBSP active dry yeast
1/4 cup warm water
3 TBSP honey
1/2 cup mashed potatoes made with milk (I used *gasp* fake potatoes and the smallest measurement listed....so I think I had two thirds)
1/2 cup buttermilk
1/4 cup butter, melted
1 TBSP dried thyme
salt
1 egg
3 to 3 1/2 cups white flour

In a mixing bowl, dissolve yeast in water. Stir in honey; let stand for 5 minutes. Add the potatoes, buttermilk, butter, thyme, and salt. Add the egg and 3 cups flour; beat on medium speed to form a soft dough. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into three portions; divide each of those into 18 balls. Place three balls each into greased muffin tins. Cover and let rise until doubled, about 25 minutes. For the glze, combine egg and milk; brush over rolls.

Bake at 400 degrees for 15-18 minutes or until golden brown.

For this self proclamed bread girl, I don't have any words--my mouth is in a state of bliss as I eat them. They are especially good warmed with butter, just so you know =D

Chicken Cordon Bleu Calzones

2010-10-13T19:30:00.002-07:00

Something to Impress: Chicken Cordon Bleu Calzones

Courtesy of: Taste of Home 2002

It seems like I have been making different variations of this dish lately and all have had some success to some rate. I love the fact that this recipe uses puff pastry, but there was something I didn't like either. I will post the recipe and then, I will give you my thoughts.

1 pound boneless skinless chicken breasts
1 cup sliced fresh mushrooms
chopped onion
2 TBSP butter
3 TBSP cornstarch
1 1/4 cups milk
1 tsp dried basil
salt and pepper
1 package frozen puff pastry, thawed
8 thin slices of deli ham
4 slices Swiss cheese

Place chicken in a greased 2 quart baking dish; cover with water. Cover and bake at 350 degrees for 30 minutes or until juices run clear. Meanwhile, in a skillet, sauce mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain chicken. Cut pastry sheets in half width wise. On one side of each half, place a chicken breast, some of the mushroom mixture, two ham slices, and one slice of cheese. Fold pastry over filling; seal edges. Place on a greased baking sheet.

Bake at 400 degrees for 15-20 minutes or until puffed and golden

Okay, so what did I not like? Well, I wasn't thrilled with the mushroom/milk sauce. It tasted like a Bechamel...and I don't like that type of sauce ;-{ In the future, I would just saute mushrooms and onion with the seasonings....but not add the milk and cornstarch. We will see if that works out.

It's definitely a recipe to have in your arsenal if you have someone to impress!

Creamy White Chili

2010-10-13T19:17:00.002-07:00

Soup Du Jour--Creamy White Chili

Courtesy of: Taste of Home 2002

It is that time of the year for soups and stews and chili. I can kick and scream all I want about the cold, but that doesn't change the fact that cold weather is coming and if I want to feel warm in my belly, hot liquid is the best way to achieve that.

This recipe is just one of many that I made/will make as the autumn progresses into winter. It is quite good, actually. And a great alternative to the traditional way we imagine chili.

1 pound boneless skinless chicken, cut into cubes
some chopped onion
1 1/2 tsps garlic powder
1 TBSP oil
2 cans Great Northern beans, rinsed and drained
1 2/3 cups chicken broth
2 cans chopped green chiles
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
salt and pepper
1/2 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion, and garlic powder in oil until the chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream.

Easy and delicious--you can't ask for more than that!

Apple Cider and Spice Cupcakes

2010-10-13T19:09:00.003-07:00

Flavors of Fall: Apple Cider and Spice Cupcakes

Courtesy of: Celebrate Magazine (Fall 2010 Issue)

There is nothing like the taste of apple cider. I've never had fresh stuff--I probably would have to go to New England to experience that. But during the fall, I journey down the juice aisle, grab a bottle of cider, and make some recipes with it. (Though I am lucky to keep it in the house; I have a brother who loves to drink anything but water sometimes ;-)

This is a delightfully easy recipe that I think y'all will enjoy! You don't have to tell anyone that the base is....gasp....a cake mix =D

1 box spice cake mix
1 1/3 cups apple cider
1/3 cup oil
3 eggs
2/3 cup shredded gala apples
1/2 cup butter, softened
3 1/2 cups powdered sugar
2 to 3 TBSP apple cider (although I did use milk today)
cinnamon sugar

In a large bowl, combine cake mix, apple cider, oil, and eggs. Beat until blended. Fold in shredded apples. Spoon batter into paper lined muffin tins, filling two thirds full.

Bake at 350 degrees for 18-21 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove and cool on wire racks.

In another large bowl, beat butter until creamy. Beat in powdered sugar and enough cider to achieve a spreadable consistency. Spread over cooled cupcakes. Garnish with cinnamon sugar.

Yummy!!

Basil Dinner Rolls

2010-10-05T20:25:00.002-07:00

What's That Smell: Basil Dinner Rolls

Courtesy of: Taste of Home 1998

It is no secret--I adore breads. They are some of my most favorite thing in the world. If I were stranded on a desert island, I think I would have to take some loaves of crusty bread with me. I wouldn't have access to an oven or flour--and that would absolutely stink!!

I am finally getting over my phobia of cooking yeasty breads. I have come to the conclusion that all I can do is try them and if they work--great--and if not, well, that's the way we roll sometimes. These, however, turned out splendidly. The recipe makes a great deal, so you will have some in your freezer.

6 3/4 cups flour
1 TBSP sugar
2 tsps salt
2 1/4 tsps active dry yeast
2 1/2 cups warm water
1 cup chopped fresh basil (Or you can use some dried, like I had to this evening)
1/2 cup grated Parmesan cheese
Melted butter

In a mixing bowl, combine flour, sugar, salt, and yeast. Add water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight (though I did it for three hours and that worked just well) Punch dough down and let rest for 10 minutes.

Meanwhile, combine basil and cheese. Shape dough into 32 balls. Place a pinch of the basil/cheese mixture in the center of each bawl; pinch dough together over filling. Place on a greased cookie sheet with sides touching.

Cover and let rise until doubled, about 45 minutes. Brush tops with butter. Bake at 375 degrees for 25 minutes or until lightly browned. Serve warm!

Try to make sure there are some left over. Amazingly, we did....and that is saying something!

Garden Chowder

2010-10-05T20:09:00.002-07:00

Soup of the Day: Garden Chowder

Courtesy of: Taste of Home 1999

I have another soup recipe to share with you--and this one is just as good as the other one! It is fabulously tasting and relatively low on calories....which is always a good thing as well. Plus, there are many different vegetables in the soup (and I can imagine that you can use even more than the ones listed)

1/2 cup chopped red pepper
1/2 cup chopped onion
1/4 cup butter
1 cup EACH of diced potato, celery, cauliflower, carrot, and broccoli
3 cups water
4 tsps. chicken buillon
salt and pepper
1/2 cup flour
2 cups milk
1 TBSP parsley flakes
1 1/2 cups shredded cheddar cheese

In a soup kettle, saute pepper and onion in butter until tender. Add vegetables, water, boullion, salt and pepper. Reduce hear; cover and simmer for 20 minutes or until veggies are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.

I can imagine putting some diced zucchini in here, maybe even a little corn.....the possibilites are endless. See what you can do!

Chive Ham Brunch Bake

2010-10-04T19:48:00.003-07:00

Brunch Offering: Chive Ham Brunch Bake

Courtesy of: Taste of Home 2002

To go along with my fruit pizza this evening, I decided to make a breakfast casserole. After last time, I was a bit leery of how it would turn out....so you can imagine how happy I am with the ability to give you a positive report.

1/2 cup chopped onion
1 TBSP butter
1 cup chopped ham
2 cups biscuit mix
1/2 cup water
1 cup shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 cup dill weed
salt and pepper
2 TBSP minced chives

IN a skillet, saute onion until tender. Stir in ham; set aside. IN a bowl, combine biscuit mix and water; mix well. Press onto the bottom of a greased 13x9 pan. Spread ham mixture over crust; sprinkle with cheese

In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese. Sprinkle with chives

Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife comes out clean.

I really did like this one. I think it was the biscuit like texture--see what you think!

Brunch Berry Pizza

2010-10-04T19:29:00.002-07:00

Brunch Offering: Brunch Berry Pizza

Courtesy of: Taste of Home 2002

Oh, this is one of the best ideas I have had yet--fresh fruit combined with a baked good to serve alongside an egg dish. I wish I had a picture to show you, but alas, I am so bad with food photography =D So, all I can do is share the recipe, hope you make it for yourself, and then, you can see how amazing it looks....and tastes!

1 cup flour
1/4 cup powdered sugar
1/2 cup butter
1/2 cup chopped pecans
1 package (8 oz) cream cheese, softened
1 egg
1/3 cup sugar

Topping: 1 3/4 cups frozen mixed berries, thawed
1/2 cup sugar
2 TBSP cornstarch
1/4 cup water
2 1/2 cups fresh strawberries
2 cups fresh blackberries
2 cups fresh raspberries
1 cup fresh blueberries
(Heads up--it works perfectly with just fresh strawberries. That is all I had in the way of fresh berries today....and you couldn't tell the difference!)

In a bowl, combine flour and powdered sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12 inch pizza pan. Bake at 350 degrees for 12-14 minutes or until crust is set and edges are lightly browned.

Meanwhile, in a mixing bowl, beat cream cheese, egg, and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.

For topping, process mixed berries and sugar in a food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add berry mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread berry mixture over cream cheese layer. Arrange fresh fruit on top.

Refrigerate for at least 2 hours before slicing. Though if you are like me, and don't read the recipe through until you go to make it, a quick 20 minutes is cooling enough for you to cut it.

Enjoy y'all!

Ravioli with Sage-Walnut Butter

2010-09-30T17:05:00.003-07:00

Dinner This Evening: Ravioli with Sage-Walnut Butter

Courtesy of: Food Network Magazine (October 2010 Issue)

Pasta, I believe, is one of the greatest inventions ever. I don't care in what form it is in; it doesn't always have to be homemade! I just love my pasta! This recipe uses frozen, pre made cheese ravioli (perfect for a busy day)

Well, there are only two issues I had with this recipe. The first is that I added too many walnuts...but that is my fault. The second issue was that I didn't try the balsamic reduction.....because I burnt it (again, my fault)

I encourage you to try this dish. I think you will enjoy it!

Spiced Couscous and Chicken

2010-09-30T16:50:00.003-07:00

What's For Dinner: Spiced Chicken and Couscous

Courtesy of: Food Network Magazine (October 2010 issue)

There are certain alternative grains that I cannot stand. Like quinoa for instance...can't stand the stuff. But couscous is something I like. And the rest of my family does too.

This recipe is quite hard for me to describe. It appears as if there is an element missing; something isn't coming together as I think it should. Now, the yogurt helps to a point, but there is a lack of liquid. Granted, I did not have cilantro in my refrigerator and I didn't have a hot sauce (two key components that would add flavor....), so maybe I am not giving the recipe a chance.

Why don't y'all try it and let me know what you think. Click here to get the recipe!

Red Potato Soup

2010-09-22T19:22:00.003-07:00

Soup of the Day: Red Potato Soup

Courtesy of: Taste of Home 2003

I do love soup, despite not loving cold weather. Now that we are officially into autumn, I am slowly adding soups into my menu planning. For my family, we are lovers of potato soup....so when thumbing through a cookbook, and I saw this recipe, I decided to try it.

1 1/4 lbs unpeeled red potatoes, cut into cubes
some onion, chopped
3 celery ribs, chopped
3 bacon strips, diced
4 cups milk
2 cups water
1 1/2 TBSP chicken bouillon
1/2 tsp salt
cracked pepper
6 TBSP butter
2/3 cup flour
1/2 cup whipping cream
1/4 cup dried parsley
1/2 cup shredded cheddar cheese

Place potatoes in a saucepan and cook with water. Bring to a boil and cook until tender. Drain and set aside. In a large saucepan, saute the onion, celery, and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt, and pepper; heat through.

In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes and cheese; stir, heat through, and serve.

It just screams fall.....try it for your family on a chilly day; it will warm their insides.

Sesame Onion Braid with Carmelized Onion Butter

2010-09-22T19:06:00.004-07:00

Today's Bread: Sesame Onion Braid with Carmelized Onion Butter

Courtesy of: Taste of Home 2003

We are officially into autumn. I have to be honest, it isn't my favorite season--because it means winter is on the way....and I can't stand being cold. Now, here, the weather appears to be hanging onto summer (which is quite fine with me)......but I felt like making soup today. And with soup, you must have homemade bread.

Okay, so it doesn't have to be homemade, but there is nothing like the smell of fresh bread cooking in the oven. And yes, there is something that makes your heart swell with pride when you see your dough rise....and know that you did it all by yourself.

2 1/4 tsps. active dry yeast

1 1/4 cups warm water, divided

1 cup warm sour cream

3 eggs

1 envelope onion soup mix

2 TBSP butter, softened

2 TBSP sugar

2 tsps. salt

1/4 tsp baking soda

6 1/2 cups flour

1 TBSP cold water

3 TBSP sesame seeds

In a mixing bowl, dissolve yeast in 1/4 cup water; let stand for 5 minutes. Add sour cream, 2 eggs, onion soup mix, butter, sugar, salt, baking soda, and remaining warm water; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface and divide into six portions. Shape each into a 15 inch rope. Place three ropes on a greased baking sheet; braid and pinch ends to seal; tuch the ends under. Repeat with the other three ropes. Over and let rise for another hour.

Beat cold water and remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350 degrees for 35-40 minutes or until golden brown.

For the carmelized onion butter:1 TBSP diced onion

6 TBSP butter, softened and divided

1 garlic clove, minced

3 ounces cream cheese, cubed

1/2 tsp dried parsley

IN a skillet over low heat, saute onion in 1 TBSP butter until golden brown. Add garlic and cook until tender. In a mixing bowl, beat the cream cheese, remaining butter, onion mixture, and parsley until creamy.

I truly hope you enjoy this recipe!

Breakfast Casserole

2010-09-21T20:43:00.002-07:00

What's For Dinner: Breakfast Casserole

Courtesy of: Celebrate Magazine (Fall 2010 Issue)

Mom has been after to me to make this particular recipe for several days now. Finally, knowing that I was planning on eggs and bacon anyway, I decided--why not. It wasn't a deviation for my menu plans and it was a way to bless my mom.

4 slices wheat bread, torn
6 slices bacon, cooked and crumbled
4 sausage links, cooked and crumbled
2 cups shredded cheddar cheese
6 eggs, beaten
2 cups milk
1 tsp dried mustard

Preheat the oven to 350 degrees. Lightly grease the bottom of a 13x9 pan. Place bread pieces in dish. Sprinkle the bacon and sausage over bread pieces. Sprinkle the cheese over the meat.

In a large bowl, whisk together the eggs, milk, and dry mustard; pour over cheese. Bake until set in center, about 35 to 40 minutes. Let stand a few minutes before serving.

Now, it depends on who you talk to. Personally, I hated the recipe. I don't know--soggy eggy bread is not a preference of mine to eat. Mom, on the other hand, loved the recipe. So, y'all try it and let me know whose side you are on!

Pasta with Sun Dried Tomatoes and Goat Cheese

2010-09-21T20:23:00.002-07:00

Dinner is: Pasta with Sun Dried Tomatoes and Goat Cheese

Courtesy of: Giada De Laurentiis's "Everyday Pasta"

It is funny--I didn't make this recipe with either sundried tomatoes OR goat cheese. I might sound redundant, but because I have to work within a grocery budget...and these two things are rather expensive. I mean, a can of sun dried tomatoes costs upwards of $3 and I only get one meal out of that. Granted, sometimes you can use specialty ingredients, but I didn't feel like asking for permission this time ={ But regardless, this recipe was just as good with the changes I did.

Why don't I write down Giada's recipe first, and then tell you what I did!

1 (10 oz) jar sun dried tomatoes packed in oil, chopped and the oil reserved
some chopped onion
4 garlic cloves, minced
1/4 cup tomato paste
1 cup dry white wine
1 pound angel hair pasta
3 TBSP chopped fresh parsley
1 tsp salt
1/2 tsp freshly ground black pepper
3 to 4 ounces soft fresh goat cheese, coarsely crumbled

Heat 3 TBSP of the oil from the sun dried tomatoes in a large heavy skillet over medium heat. Add the onion and saute until tender. Stir in the garlic and saute with the onion until fragrant. Add the tomato paste and cook for two minutes, stirring constantly. Add the wine and chopped tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a oil. Add the pasta and cook until done, about 4 minutes. Drain. Add the pasta and parsley to the tomato mixture and toss to coat. Add goat cheese and begin to melt. Season with salt and pepper and serve.

I didn't make many changes. I used fresh mozzarella cheese in place of the goat cheese....and it worked just fine. And instead of sun dried tomatoes and oil...well, I just used canola oil and for the tomatoes, I used the dried tomatoes we had. They might not have been as plump as the recipe called for, but I didn't hear any complaints.

I hope you try this very easy, yet yummy, recipe. Giada's are always a success.

Chile Chicken with Fries

2010-09-21T19:53:00.004-07:00

Dinner This Evening: Chile Chicken with Fries

Courtesy of: Food Network Magazine (October 2010 issue)

Maybe it is because I live in a state known for producing potatoes, maybe it is because I have been told stories of practically gobbling down mashed potatoes as a baby.....potatoes are one of my weaknesses. Each member of my family has a particular way they like them best: for me, it is mashed. My brother likes them as hash browns; Dad says twice baked potatoes. And for Mom, it is hands down French fries.

I don't think that is why this recipe was such a hit (although that could have had a great deal to do with it.) We also have developed a taste for roasted poblano peppers.....so that might have also added to our enjoyment. All I know is that I will make this recipe again. I might have to one and a half it so as to have some leftovers (at least enough for my dad's lunch ;-), but I don't mind doing that.

Again, why don't you just click to get to the recipe? I hope it makes it easier for you...and I hope you enjoy it too!

Caramel Apple Cake

2010-09-21T19:44:00.004-07:00

Dessert Today: Caramel Apple Cake

Courtesy of: Food Network Magazine (October 2010 issue)

I remember the first time I tried my hand at making caramel. My dad was in the kitchen with me; the recipe was flan. Let's just say I had to make it, like, three times, because I burned the sugar really bad! I think the fear of repeating such an act has kept me from trying recipes that required homemade caramel sauce....until now.

This cake is positively delicious, although I have a bit of advice for you. You MUST use 3 inch deep cake pans; there is so much batter and apples and caramel, it would overflow standard pans. Alas, I do not have such pans, so I tried a springform pan. Do not make my mistake, unless you want caramel all over your oven (and hopefully, you have someone who is willing to lean it for you =D) I do not know what I will use next time I make this cake, especially if I don't have new equipment. But I will cross that bridge when I get there.

Instead of copying out the recipe for you, how about I link up and you can print it off for yourself? Click here for the delicious cake I am sure your family will love!

Pumpkin Waffles

2010-09-21T19:26:00.004-07:00

Breakfast: Pumpkin Waffles

Courtesy of: Food Network Magazine (October 2010 Issue)

Food Network Magazine is one of my favorite magazines; it is something that when it arrives in my mailbox, I scoop it up and savor its pages. I consider Food Network personalities some of my dearest friends, so I feel like I am visiting with them every time I read.

Pumpkin--it is a flavor of fall that I truly love. I am the person who will eat pumpkin pie the day after Thanksgiving for breakfast =D So, when I found this recipe, I knew I had to try it. I think y'all will like it too.

1 1/2 cups canned pumpkin
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsps pumpkin pie spice
1/2 cup brown sugar
2 eggs, separated
1/4 cup plain Greek yogurt
1 cup milk
4 TBSP butter, melted

Whisk the flour, baking powder, baking soda, salt, and spices. In a different bowl, whisk the sugar and egg yolks, then slowly add the canned pumpkin, the yogurt, and the milk. Add the melted butter. Pour the pumpkin mixture into the flour mixture and stir until combined (batter will be lumpy.) Beat the egg whites until stiff, then gently fold into the batter.

Cook the waffles in a greased iron (or you can always make pancakes on a griddle) until golden brown. Serve with syrup, whipped cream, dried fruit, etc.

WE really enjoyed these. I hope you will too.

Spiced Cake Doughnuts

2010-09-15T19:10:00.002-07:00

My family adores doughnuts. Sadly, where we live, we only have access to "Krispy Kreme"...or the bakery at our local Walmart. There isn't a "Dunkin Donuts" anywhere nearby. So, we pretty much have learned to live with what we can get. However, I think that there is a distinct possibility that now, everyone will be asking me to make homemade ones =)

1/4 cup butter
1 cup sugar
3 eggs
1 tsp vanilla
5 cups flour
3 tsps baking powder
2 tsps salt
1 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground mace
1/2 cup buttermilk
1 cup grated peeled apples
oil for deep fat frying

For the Browned Butter frosting: 1/2 cup brown sugar
3 tbsp butter
1/4 cup cream
1 3/4 cup powdered sugar

In a large mixing bowl, cream the butter and the sugar. Beat in the eggs and the vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and mace. Add to the creamed mixture alternately with the buttermilk. Fold in the apples. Cover and refrigerate for at least 2 hours.

On a lightly floured surface, roll dough into 1/2 inch thickness. Cut with a floured doughnut cutter (or if you are like me, and don't have one, I used a biscuit cutter and something else to cut out the holes) Heat oil in an electric skillet to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.

In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small mixing bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add powdered sugar until frosting achieves desired thickness. Frost doughnuts.

Enjoy them!!

Oatmeal Brulee with Ginger Cream

2010-09-08T19:16:00.003-07:00

Breakfast for Dinner: Oatmeal Brulee with Ginger Cream

Courtesy of: Taste of Home 2010

Believe it or not, I am doing a post about breakfast...and it doesn't involve eggs! I figured that my family would get tired of egg dishes being the way I managed to go meatless. I should have automatically remembered that oatmeal is even more economical.

This recipe is really good; I am not usually a fan of oatmeal....but I was a fan of this.

Ginger Cream: 1/2 cup whipping cream
2 slices fresh gingerroot
1 cinnamon stick
1 TBSP orange peel
3 TBSP maple syrup
1/8 tsp ground nutmeg

Oatmeal: 4 cups water
2 cups old fashioned oats
1/4 cup chopped dried apricots
1/4 cup chopped dried cherries
1/2 tsp salt
3 TBSP brown sugar
2 TBSP butter
1 cup fresh or frozen raspberries, thawed
1/4 cup sugar

In a small saucepan, bring the cream, ginger, cinnamon, and orange peel to a boil. Reduce the heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in the maple syrup and nutmeg; set aside.

In a large pot over medium heat, bring the water to a boil. Add the oats, apricots, cherries and salt. Cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream mixture. Cover and let stand for 2 minutes.

Grease four 10 ounce ramekins with butter; add the raspberries. Spoon oatmeal over the top and sprinkle with sugar. Broil for 7-9 minutes until sugar is caramelized. Serve with remaining ginger cream.

All I can say is yummy!!

Parmesan Breadsticks

2010-09-07T19:39:00.002-07:00

Bring on the Carbs: Parmesan Breadsticks

Courtesy of: Taste of Home 2006

Bread is a weakness of mine. I love the taste of delicious carbs in my mouth....and that can be a bad thing. Carbs pack on the pounds--especially the more refined ones that I liked to eat. So, I try to wath how many I eat (and not feel guilty as I do so!)

2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm water
1/2 cup warm milk
3 TBSP sugar
3 TBSP plus 1/4 cup butter, softened and divided
1 tsp salt
4 1/2- 5 1/2 cups flour
1/4 cup grated Parmesan cheese
1/2 tsp garlic salt

In a bowl, dissolve yeast in warm water. Add the milk, sugar, 3 TBSP butter, salt and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft doug. Turn onto a floured surface and knead until elastic and smooth. Place in a greased bowl; cover and let rise in a warm place until doubled, about 45 mintues (or if you have difficulty doing that, like I do, put your oven on low and leave the bowl on the stovetop)

Punch the dough down. Turn onto a floured surface and divide into 36 pieces, Shape each piece into a six inch rope. Place 2 inches apart of greased baknig sheets. Cover and let rise until doubled, about 25 minutes

Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400 degrees for 8-10 minute or until golden brown.

If I can give you one piece of advice today, I encourage you to eat some bread. You only live once!

Thai Chicken Fettuccine

2010-09-07T19:28:00.002-07:00

Entree: Thai Chicken Fettuccine

Courtesy of: Taste of Home 2008

Pasta. Chicken. Ethnic flavors....this recipe has it all. It is pretty easy to make as well. Sorry that I don't have many words to describe it; sometimes, you don't need many.

1 cup salsa
1/4 cup creamy peanut butter
2 TBSP orange juice
2 TBSP honey
1 tsp soy sauce
8 oz uncooked fettuccine
3/4 pound boneless, skinless chicken breasts, cut into thin strips
1 TBSP vegetable oil
1 medium red pepper, julienned
1/4 cup minced cilantro

In a microwave safe bowl, combine the salsa, peanut butter, orange juice, honey, and soy sauce. Cover and microwave for 1 minute. Stir and set aside.

Cook the fettuccine until tender. Meanwhile, in a large skillet, cook the chicken in oil for 3-5 minutes until browned. Add the pepper; cook until tender

Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.

Enjoy. You might find the peanut butter makes the sauce too thick, so I would maybe add a little more liquid to thin it out.

Garlic Vinaigrette

2010-09-07T19:21:00.002-07:00

Salad Dressing: Garlic Vinaigrette

Courtesy of: Taste of Home 2008

Something that I need to find more of are salad dressing recipes! We eat salads quite frequently; I try to make sure we have watched lettuce so as to have them at dinner. I recently found this dressing recipe...and at least some of us like it ;-)

2 TBSP vegetable broth
2 TBSP red wine vinegar
2 TBSP olive oil
1 TBSP sugar
2 tsps lemon juice
2 tsps Worcestershire sauce
1 tsp Dijon mustard
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp thyme
1/4 tsp pepper

Combine all ingredients and shake well. Serve...and of course, refrigerate any leftovers

Make sure to have your greens. Maybe this recipe will make it easier

Rigatoni with Vegetable Bolognese

2010-09-07T18:58:00.003-07:00

Dinner: Rigatoni with Vegetable Bolognese

Courtesy of: Giada De Laurentiis's "Giada's Kitchen"

Pasta--love the stuff--despite the fact that it bugs my stomach sometimes ;-) The recipe was flavorful, rich, and best of all (for budget purposes) meatless. I think you will like it too

3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red pepper, cored, seeded, and chopped
2 garlic cloves
1/4 cup oil
2 tsps dried thyme
1 tsp oregano
salt and pepper
1 (6 oz) can mushrooms, chopped
2 TBSP tomato paste
1/2 cup red wine
1 1/2 cups very hot water
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup grated Parmesan cheese

Place the carrots, onion, pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Heat the olive oil in a large skillet. Add the chopped vegetables, thyme, oregano, salt and pepper and cook over medium-high heat until tender, about 6 minutes.

Add the mushrooms and tomato paste and continue cooking, stirring to dissolve the tomato paste, about 5 minutes. Add the water and the red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add the mascarpone cheese and stir just until the cheese is incorporated.

Meanwhile, bring a pot of water to a boil. Add the pasta and cook until tender but still firm to the bite. Drain the pasta and add the vegetable mixture. Toss with the Parmesan and serve.

Hope you enjoy it!

Rigatoni with Creamy Mushroom Sauce

2010-09-02T19:44:00.004-07:00

Dinner This Evening: Rigatoni with Creamy Mushroom Sauce

Courtesy of: Giada de Laurentiis "Giada at Home"

I don't know how else to describe this dish but fantastic. I think it was one of my favorite dishes that I have made in quite a while. Perhaps it was the feeling of thinking I was an actual chef by using white wine in a dish (and not cooking wine.) Maybe it was the look of the completed dish; it had an elegant appeal......all I know was that I will make this dish again and again.

1 pound rigatoni pasta (I used shells this evening as that was what was in my pantry)
2 TBSP olive oil
1/2 cup onion, chopped
1 garlic clove, minced
1 pound mushrooms, cleaned and sliced (however, I discovered something--I used canned mushrooms, the pieces and stems. And that was ever so yummy! I preferred these to cleaning fresh mushrooms ;-)
1/2 cup dry white wine
1/2 cup vegetable broth
1 cup (8 oz) mascarpone cheese
1/2 cup grated parmesan cheese
1/2 cup chopped chives

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but firm to the bite, 8-10 minutes

Meanwhile, heat the oil in a large skillet. Add the onion and garlic and season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms, cooking until tender, 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes or until all the liquid evaporates. Add the broth and simmer until the liquid is slightly reduced.

Remove the pan from the heat. Add the mascarpone cheese and stir until creamy. Drain the pasta and toss with the mushroom mixture and parmesan cheese. Garnish with chopped chives.

I hope you find much success with this recipe. I did!

Gingered Beef Stir Fry

2010-09-02T19:30:00.004-07:00

Entree: Gingered Beef Stir Fry

Courtesy of: Taste of Home 2010

Cooking beef is an ordeal in my house. Oh, not on my behalf, or my dad's, or my brother's--Mom can't stand it. She eats ground beef without a problem; it is steak that she cannot stand. She is ever so gracious in letting me make it--but it is hard to get a favorable review of the dish. (I don't know if I ever will get one ;-)

However, Dad and Bro really enjoyed the meal, so the recipe is one worth sharing with y'all.

3 TBSP soy sauce, divided
1 TBSP sherry
1/4 tsp minced fresh ginger (or dash of ground ginger)
1 pound of flank steak, cut into thin strips
1 tsp cornstarch
1/2 cup beef broth
1 1/2 tsps hoisin sauce
1/8 tsp sugar
2 TBSP canola oil
2 pounds fresh asparagus, trimmed and cut into one inch pieces (but I used broccoli florets, and those were splendid!)
1 garlic clove, minced
3 cups hot cooked rice

In a large bowl, combine 2 TBSP soy sauce, sherry, and ginger; add the beef. Toss to coat and refrigerate for 30 minutes

In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar, and remaining soy sauce until smooth; set aside

In a large skillet or wok, stir fry the beef in 1 TBSP oil until no longer pink. Remove and set aside. Stir fry asparagus in remaining oil until crisp tender. Add garlic, cook one minute longer.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan and heat through. Serve with rice.

I wish the sauce had gotten a little thicker, but I made do with how it turned it. Honestly, it turned out fine (I just like to have a lot of flavorings ;-) I hope your family enjoys it!

Gnocchi with Thyme Butter Sauce

2010-08-30T20:37:00.002-07:00

Dinner Today: Gnocchi with Thyme Butter Sauce

Courtesy of: Giada de Laurentiis's "Everyday Pasta"

I might be one quarter Italian, but I am not sure how I feel about gnocchi. Now, don't get me wrong--I have nothing against the little doughballs exactly....yet they aren't the greatest food in the world to me; they aren't something I clammor to eat!

The recipe I used is different from my Nana's (and since I don't have hers written down, I can't remember how she made hers =) and granted, these did turn out pretty well. The key is the flavor; gnocchi are bland otherwise.

3 baking potatoes
1 egg, lightly beaten
salt and pepper
3/4 cup flour
Parmesan cheese

The sauce:
3/4 cup unsalted butter (1 and a half sticks)
1 TBSP fresh thyme leaves (though I used dried)

To make the gnocchi: pierce potatoes all over with a work and microwave until tender, about 15 minutes. While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl; discard skins. Using a fork, mas the potatoes well. Stir in the egg, salt, and pepper. Sift the flour over the potato mixture and stir just until blended.

Scoop out a large spoonful of gnocchi dough. Roll into rope like pieces and then, cut into 1 inch pieces. Roll each piece of dough over the tines of a fork to form grooves on the dough.

Cook the gnocchi in a large pot of boiling salted water. Cook the gnocchi until they rise to the surface, about 3 minutes. Scoop out with a colander or slotted spoon. Meanwhile, melt the butter with the thyme. Then, toss the cooked gnocchi in with the butter.

It can be a bit time consuming, and I will be honest, a little aggravating. I think my Nana's recipe was a lot easier!

Corn Fritters

2010-08-26T19:50:00.003-07:00

Side: Corn Fritters

Courtesy of: Taste of Home 2009

Corn fritters remind me of a childhood restaurant. "Otter's" was place along the St. John's River in Central Florida where we would go to eat occasionally. I moved away from there ten years ago, so it has been quite a while since I have eaten there....but I remember getting corn fritters there. Now, there is some debate as to whether or not I actually liked them. (For some reason, I don't think I did ;-) However, I like them now....and upon making them this past week, I decided to serve them up just how we ate them then (with some maple syrup!)

2 cups baking mix
1 can (11 ounces) gold and while corn, drained
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
salt
oil for frying

In a small bowl, combine all of the ingredients (minus the oil of course ;-)

IN a deep fat fryer, or electric skillet, or a WOK (which is what I used), heat oil to 375 degrees. Drop batter by heaping tablespoonfuls into hot oil; fry for 1 to 2 minutes on each side or until golden brown. Drain on paper towels and serve warm.

See how easy that is!

Creamy Garden Spaghetti

2010-08-26T19:38:00.003-07:00

Entree: Creamy Garden Spaghetti

Courtesy of: Taste of Home

This is a common dish around my house....and it is one that I get asked the recipe for quite frequently. So without further ado, I shall launch right in.

Broccoli, broken into florets
1 1/2 cups sliced zucchini
1 large carrot, sliced (I use several baby carrots and slice those)
1 TBSP olive oil
uncooked pasta, whatever you desire
3 garlic cloves, minced
2 TBSP butter
2 TBSP flour
2 tsp chicken bullion cubes
1 tsp dried thyme
2 cups milk
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese

IN a large skillet, saute broccoli, zucchini, and carrot un the oil until crisp tender. Remove from heat and set aside. Meanwhile, cook the pasta

In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bullion, and thyme until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cheeses until melted. Add vegetables and cooked pasta. Heat through.

This is such a guilt free way to enjoy pasta. You can convince yourself that it is super healthy--the veggies make it so!

Cheese Enchiladas

2010-08-26T19:21:00.002-07:00

Entree from an Ethnic Culture: Cheese Enchiladas

Courtesy of: Taste of Home 2008

I love Mexican food. There is a restaurant here in Idaho that is the absolute best Mexican around--I chalk it up to there being a high Hispanic population. Mexican ingredients are relatively easy to find as a result, which is a huge blessing. Now this recipe didn't require things like polano peppers, chiles, things like that....but it was still yummy.

I will share the recipe, and then, I will tell you the ways in which I, and my family, thought we could make it better.

1 can (15 ounce) tomato sauce
2/3 cup water
1 TBSP chili powder
1 garlic clove, minced
1/2 tsp. dried oregano
1/4 tsp. cumin
10 flour tortillas
2 cups shredded Monterey Jack cheese
1 1/4 cups shredded cheddar cheese
chopped onion
1/2 cup sour cream
1/4 cup minced cilantro

In a large saucepan, combine the first six ingredients. Bring to a boil. Then, reduce hear; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.

Spoon 2 tablespoons sauce over each tortilla.

In a large bowl, combine the Monterey Jack cheese, 1 cup cheddar, onion, sour cream, and cilantro. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9 pan. Pour remaining sauce over top.

Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheese and bake another 4-5 minutes until cheese is melted.

Okay, so how I would have changed this recipe--I would have carmelized the onions and made them more tender; as it is, there can be a bit too harsh of an onion flavor. Maybe I would add a roasted poblano pepper....those are the main changes I would do. So we shall see...

Breakfast Scramble with Orzo, Bacon, and Broccoli

2010-08-26T19:07:00.003-07:00

Breakfast for Dinner: Breakfast Scramble with Orzo, Bacon, and Broccoli

Courtesy of: Giada de Laurentiis's "Everyday Pasta"

Orzo is a pasta...in case that you didn't know that. Orzo is something that for a while, I was only familiar with in a family recipe for a rice dish. For some reason, you don't think of using this rice shaped pasta with red sauce--I don't have the foggiest idea why. So, I loved this unique scramble for that reason (among others ;-)

Oh, before I go on, I want to make you aware that the recipe really is "Breakfast Scramble with Orzo, Pancetta, and Asparagus." I don't buy panchetta (though I probably will at some point) and Mom doesn't really care for asparagus. So I had to adapt.

1/2 cup orzo
10 eggs
salt and pepper
2 ounces fresh mozzarella, cut into 1/2 inch cubes
2 TBSP sliced fresh basil
1 TBSP unsalted butter
4 ounces bacon, coarsely chopped
1/2 cup chopped onion
2/3 cup broccoli florets, broken up into very small pieces

Bring a saucepan of water to a boil. Add the orzo and cook until al dente, stirring occasionally, for about 5 minutes. Drain the orzo and set saide.

Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside

Melt the butter in a large skillet. Add the bacon and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender. Finally, add the broccoli and saute until crisp tender. Add the orzo and toss to coat. Add the egg mixture. Using rubber spatula, stir the mixture until the eggs are softly set, about for minutes.

I think this was a definite hit for my family. Maybe it will be for yours.

Lemon Ricotta Pancakes

2010-08-26T18:34:00.002-07:00

Breakfast for Dinner: Lemon Ricotta Pancakes

Courtesy of: Taste of Home 2009

Yet again, I found a recipe to go along with my weekly "ease the budget, make something without meat" occurrence. I am so very thankful to God that my family doesn't mind my doing this.....though even if they did, I think I would still have to do it ;-)

My Dad and brother greatly enjoyed these pancakes. Mom and I had mixed feelings about them; great flavor was present, but they were more doughy than light and fluffly. I like my pancakes the latter way. Oh well, you live, you try, and your learn. I will say this: the recipe is remarkably easy!

2 cups flour
2 TBSP sugar
2 tsps. baking powder
1 tsp salt
2 cups ricotta cheese
2 cups milk
1/4 cup lemon juice
4 tsps. lemon zest

Combine flour, sugar, baking powder, and salt in a large bowl. In another bowl, combine ricotta, milk, lemon juice and zest. Stir into dry ingredients until just mixed.

Drop batter onto a greased hot griddle. Cook for 1-2 minutes on each side or until lightly browned. (I found that they needed to be cooked a little longer to achieve that brownness.)

If you make these, I would love to know what you think!

Crispy Baked Fish Sticks

2010-08-21T19:12:00.003-07:00

Catch of the Day: Crispy Baked Fish Sticks

Courtesy of: Cat Cora's Classics with a Twist

I do not have the luxury of living near bodies of water that allow me to buy my fish locally and fresh. I have to make do with whatever is the most reasonably priced at the grocery store. Usually, that fact makes me make something other than fish; you have probably noticed that pasta and chicken are the most common occurrences around here. That all changed this past week when I made these easy, and healthy fish sticks.

3 cups crushed cornflakes
1/2 cup buttermilk
1 TBSP dijon mustard
1 tsp garlic powder
1/2 cup flour
salt and pepper
1 pound cod or snapper fillets, cut into 2 by 4 inch strips

In one shallow bowl, whisk the buttermilk with the mustard and garlic powder. Pour the flour into a separate dish; add some salt and pepper for seasoning. Add the crushed cornflakes into yet another dish. Dredge the fish strips into the flour....shake off any excess and dip into te buttermilk mix...then dredge in the crushed cornflakes.

Place the fish strips on an oilved baking sheet. Bake at 425 degrees until cooked through and crispy, about 20 minutes.

A bit of advice: watch out for bones!!

Penne with Five Cheeses

2010-08-21T19:11:00.001-07:00

In Addition: Penne with Five Cheeses

Courtesy of: Barefoot Contessa Family Dinners, by Ina Garten

I love pasta. Maybe it is because I have to like it, considering it helps out the grocery budget. Maybe it is the quarter Italian blood coming out of me. All I know is that I have a taste for combinations of pasta, cheese, tomatoes....only at least to Mom and myself, this one wasn't the most appealing that we have had.

First off, I shall share the recipe with you and go from there.

2 cups heavy cream
1 cup crushed tomatoes in thick puree
1/2 cup freshly grated Pecorino Romano
1/2 cup shreddded Fontina
1/4 cup crumbled Gorgonzola
2 TBSP ricotta cheese
1/4 lb. fresh mozzarella, sliced
6 fresh bail leaves, chopped
1 pound penne pasta
4 TBSP unsalted butter

Bring water to a boil in a large pot. Drop in penne and parboil for 4 minutes. Drain and set aside.

Combine all the other ingredients (except the butter) in a large mixing bowl. Mix well. Add the drained noodles and mix together.

Pour psta into a 2 quart baking dish. Dot with butter and bake at 500 degrees until bubbly and brown on top, 7 to 10 minutes.

Okay, so I have no idea why this recipe was anything but a rousing success. Maybe it was because I used parmesan, mozzarella, and ricotta for cheese. (I can't afford all of the more specialty stuff ;-) But you would have thought it would have tasted fine besides.....only Mom said it was fishy smelling.....and that definitely isn't a good thing.

On the flip side, though, Dad and Garrett loved it. So try it for yourself.

Mozzarella Basil Bruschetta

2010-08-21T18:46:00.004-07:00

Snacks on Saturday: Mozzarella Basil Bruschetta

Courtesy of: Taste of Home 2008

I love bruschetta; I would say it is one of my summertime joys. Maybe it is because fresh basil is in season--now THAT has got to be the greatest herb God ever created. Usually, I make bruschetta fresh. This recipe changes that.

Loaf of crusty artisan bread (more like a baguette)
2 TBSP olive oil
1 large tomato, seeded and chopped
3 TBSP minced fresh basil
salt and pepper
6 slices mozzarella cheese, cut into fourths

Cut bread into slices; place on an ungreased baknig sheet and brush with oil.

In a small bowl, combine the tomato, basil, salt, and pepper. Place a piece of cheese onto the bread; top with some of the tomato mixture.

Bake at 375 degrees for 10-12 minutes or until the cheese is melted

There is something to be said of having gooey cheese, crusty bread, and basil. I would say it is a match made in Heaven.

Pepperoni Pinwheels

2010-08-21T18:37:00.002-07:00

Snacks on Saturday: Pepperoni Pinwheels

Courtesy of: Taste of Home 2008

IN my house, Saturdays are different from every other. You see, it is a day in which we eat snacky foods downstairs in front of the TV. Usually, we are big advocates of eating around the dinner table, talking about our day....and making sure we get an adequate amount of salad/vegetables.But once a week, we decide to break away from that and go more "fun." Fingers are a must.

These are oh so easy:
1/2 cup diced pepperoni
1/2 cup shredded mozzarella cheese
1/4 tsp. dried oregano
1 egg, separated
1 tube (8 oz) refrigerated crescent rolls

In a bowl, mix the pepperoni, cheese, oregano, and egg yolk. In another bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles and seal perforations. Spread pepperoni mixture over each rectangle. Roll up jelly roll style (short side first). Cut each roll into six slices.

Place cut side down on greased baking sheets; brush tops with egg whites. Bake at 375 degress for 12-15 minutes or until golden brown. Serve warm.

Now, there are two things I would do differently. First off, I would add more mixture to the insides--I like fillings to practically ooze. And I wonder what it would be like to dip these in marinara sauce......hmmm......

Cooking Wolfgang Puck!

2010-08-11T19:42:00.003-07:00

Today's Entree--Pan Roasted Chicken Stuffed with Bell Peppers with Sweet Green Onion Sauce

Courtesy of: Live, Love, Eat! The Best of Wolfgang Puck

Wolfgang Puck is the creme de la creme of celebrity chefs. Actors and actresses pay the big bucks to step foot inside his restaurants; he cooks the annual After Oscar Party dinners....let's just say his abilities appear unattainable. Well, this evening, I gave it try.

It took me over two hours, a little frustration (though I can blame it on a fly that kept buzzing around =), and a messy kitchen, but the end result was worth it. The recipe was rather long involved, which made it utterly impossible to do the dishes as I went....yet I could tell the my family loved each and every moment of it.

I want to share at least the sweet onion sauce with y'all. It is fabulous!!

Add 1 TBSP olive oil in a saute pan over medium heat. Add four green onion pieces (the white parts) and saute them for 1 minute. Add 3 TBSP rice wine vinegar and 4 TBSP sherry and boil until they are reduced (about 2 to 3 minutes) Stir in 1/2 cup cream abd continue boiling until the mixture forms a sauce thick enough to coat the back of a spoon, 2 to 3 minutes more. Reduce the heat to low and, a little at a time, whisk in 4 TBSP butter. Season with salt and pepper.

You could eat it with any meat! It is yummy!

Rosemary Polenta

2010-08-11T19:20:00.003-07:00

Starchy Side: Rosemary Polenta

Courtesy of: Barefoot Contessa Family Style

I've never made polenta before. Actually, I don't know if I had ever had it before....that all changed this evening. I determined that it is an easy side dish to whip up and it tastes very good. Perhaps the flavor is because of the rosemary--that is one of my favorite herbs which to use.

1 stick unsalted butter
1/4 cup olive oil
1 TBSP minced garlic
1 tsp. crushed red pepper flakes
1 tsp (or more =) minced rosemary flakes
salt and pepper
3 cups chicken broth
2 cups half-and-half
2 cups milk
2 cups cornmeal
flour, olive oil, and butter, for frying

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper. Add the broth, half-and-half, and milk; bring to a boil. Remove from the heat and slowly whisk in the cornmeal. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.

Pour into a 13x9 pan, smooth the top. and refrigerate until firm and cold.

Cut the chilled polenta into squares. Lift each out with a spatula and cut diagonally into triangles. Dust each triangle with flour. Heat 1 TBSP of oil and 1 TBSP of butter in a large saute pan and cook the triangles in batches for 3-5 minutes, until browned on the outsie and heated inside. Add more butter and oil, as needed. Serve immediately.

In a way, these are a comfort food....I would say a Southern one ;-)

Jam Filled Pochettes

2010-08-10T19:10:00.004-07:00

Something That Satisfies: Apricot and Plum Filled Pochettes

Courtesy of: Food Network Magazine (and Melissa D'Arabian)

Okay, so I found a guilty little pleasure...and it is these yummy little things. It is a good thing that I did not put every single one on the dinner table or I guarantee you that they would be gone. But now, I have them to enjoy for breatfast tomorrow. What's more, they are super, super easy.

2 sticks of butter, softened
1 8 oz package of cream cheese, softenened
2 cups flour
jams of your choice (I had apricot and plum on hand)
powdered sugar for dusting

Cream the butter and sugar until light and fluffy. Add the flour until a dough forms. Divide the dough into two bowls; flatten each into a disk. Cover in tin foil (or plastic wrap) and refrigerate until firm.

Preheat the oven to 375 degrees. Roll our 1 disk on a floured surface until 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a a dollop of jam. Brush the edge of the dough with water, then fold the dough into half moons and press to seal. (I would advise using a fork =) Place on an ungreased baking sheet.

Bake until the cookies are golden, 20-25 minutes. Transfer to a rack to cool completely and dust with powdered sugar.

I bet you will discover that these things are addictive! I have....in fact, I really want one right now....

Chicken in Lemon Cream with Penne

2010-08-05T22:01:00.005-07:00

Dinner This Evening: Chicken in Lemon Cream with Penne

Courtesy of: Giada de Laurentiis--Everyday Pasta

I have said it before numerous times; I cook pasta quite frequently. It is a great way to save money (and it is much more warmly received than legumes are in this household ;-) However, even if a recipe does call for meat of some sort, like this one does, I discover that it requires less of an amount--therefore making it much more manageable.

The recipe was over all well liked. Yet, as for the chef, I was so-so. I love many bursts of flavors (I might mostly be of English, Welsh, and Scottish blood, but I do not have the bland palate that it is known for) and this dish did not have that. I probably used more lemon juice and zest than it called for, yet it did not appear noticeable.

Another thing that happened--I used plain ol' whipping cream in a recipe that called for heavy cream. Now, I don't know if there is much of a difference. All I know is that the sauce did not thicken up at all; whether or not it was supposed to get super thick is a mystery to me (there wasn't a picture for me to compare my creation with Giada) But it did work out.

I am going to do some research as to whether or not if I am breaking copyright law by posting recipes that are not my own....so in the meantime, I can encourage you to go and check out the cookbook from your local library! Let me know what your success is.

Poppy Seed Pound Cake Muffins

2010-08-05T21:46:00.003-07:00

Carbohydrates of Choice: Poppy Seed Pound Cake Muffins

Courtesy of: New Harvest Homestead

I'm a bread girl; I inherited the trait from my daddy. There isn't a bread I hate--bagels, crusty rolls, croissants, muffins, etc. Sadly, I know that carbohydrates causes one to pack on the pounds, but thus far, it has not happened! As long as I make sure to use portion control, I don't mind eating one or two.

These muffins are scrumptious! They have a cake like texture, which who doesn't love that?! The recipe is also nice and easy. I had them whipped up and served in approximately eighteen minutes. =)

2 cups flour
1 TBSP poppy seeds
1/2 tsp salt
1/4 tsp. baking soda
1 cup sugar
1/2 cup butter
2 eggs
1 cup plain yogurt (or sour cream, which is what I used today)
1 tsp. vanilla

Preheat the oven to 400 degrees. In a small bowl, stir together flour, poppy seeds, salt, and baking soda.

In a large bowl, cream together butter and sugar. Beat in eggs, one at a time. Add yogurt and vanilla until well blended. Stir in flour mixture until moistened thoroughly.

Spoon batter into greased muffin tins and bake for 15-20 minutes.

Enjoy!

Vanilla Mousse Cheesecake

2010-08-03T19:40:00.003-07:00

Dessert of the Day: Vanilla Mousse Cheesecake

Courtesy of: Food Network Magazine

Cheesecake is one of my weaknesses. It is the dessert that I must have at Christmas time; it is my "birthday cake." However, I couldn't go months without the taste of creamy goodness on my tongue--so I decided that it was high time to make one.

This recipe was nice and easy. But what I loved more......it didn't crack on me! Now THAT is an achievement.

40 vanilla wafers, crushed (about 1 1/2 cups)
3 TBSP butter, melted
4 packages (8 oz) cream cheese, softened, divided
1 cup sugar, divided
1 TBSP plus 1 tsp vanilla, divided
3 eggs
1 tube (8 0z) whipped topping, thawed

Heat oven to 325 degrees. Mix wafer crumbs and butter; press onto bottom of 9 inch springform pan.

Beat 3 packages of cream cheese, 3/4 cup sugar, and 1 TBSP vanilla with mixer until well blended. Add eggs, one at a time, mixing until blended. Pour over crust

Back 50 to 55 minutes or until center is almost set. Run knife around edge of pan to loosen cake; cool completely in pan

Beat remaining cream cheese, sugar, and vanilla with mixer until blended. Whisk into cool whip and spread over cheesecake. Refridgerate for 4 hours.

It is yummy!

Cornmeal Basil Cookies

2010-08-01T19:26:00.002-07:00

Dessert of the Day: Cornmeal Basil Cookies

Courtesy of: Taste of the South Magazine

I love to make unique types of foods. I mean, what is the fun in ordinary? Everybody does ordinary. Making desserts are a joy in my repertoire--and one fine day, I decided to try this recipe. I had never heard of fresh basil and cornmeal in a sweet cookie.

Since my mom bought me a basil plant, I am relishing the use of fresh herbs in various different ways--in pastas mostly....but now in these. A day later, the cookie becomes sort of biscotti like (and it is just as good!)

Cornmeal-basil cookies"

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 tbsp. chopped fresh basil
1 tsp. lemon zest
1/2 tsp. salt
1/4 tsp. grated fresh ginger
12 tbsp. butter, softened
1 1/4 cups sugar, divided
1 egg

1. Preheat oven to 350. Line 2 baking sheets with parchment paper. Set aside.
2. In a small bowl, whisk together flour, cornmeal, basil, lemon zest, salt, and ginger.
3. In a large bowl, beat butter and 3/4 cup sugar at medium-high speed until mixture is light and fluffy, approximately 4 minutes. Add egg, beating until well combined. Reduce speed to low, and slowly add flour mixture, beating until well combined.
4. Roll dough into 1 1/2 inch balls, and roll in remaining 1/2 cup sugar. Place 1 1/2 inches apart on prepared baking sheets. Using a flat-bottomed glass sprayed with nonstick cooking spray, slightly flatten each dough ball.
5. Bake until edges are golden brown, 18 to 24 minutes. Transfer to a wire rack to cool completely.

Step out of your comfort and give them a try!

Cornmeal Pancakes with Blueberry-Maple Syrup

2010-07-27T20:12:00.002-07:00

Dinner for Breakfast: Cornmeal Pancakes with Blueberry-Maple Syrup

Courtesy of: The Food Network Kitchens Favorite Recipes Cookbook

Can you see that my family loves to eat breakfast for dinner? It is something I do once a week. Now, there are much more recipes that involve meat....but I can't do meat every single day of the week. So I whip up some scrambled eggs and make a starch. This evening, this was on the menu.

I was a little apprehensive about them as I began the recipe.....it was anything but batter like. More like a liquid. Before throwing it out, I added about 1/4 cup more flour to the recipe. And they tasted fabulous! Nice and thin--I think I like my pancakes this way!

However, I want to share the Blueberry Maple Syrup with you.
1 cup blueberries
1/4 cup maple syrup
2 tsps cinnamon
1 TBSP butter
1 tsp. lemon juice

Toss blueberries and maple syrup in a small sauce pan. Add the cinnamon and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just begin to pop, about 5 minutes. Removve from the heat, stir in the butter and lemon juice. Serve warm

Yummy!

Cheesy Baked Tortellini

2010-07-27T20:00:00.002-07:00

Dinner This Evening: Cheesy Baked Tortellini

Courtesy of: Giada De Laurentiis

Cookbook: Everyday Pasta

Yet another recipe that is so easy to make. I made this recipe on a Monday evening--and Mondays are the day that since I am working on laundry, I want something easy. This is definitely a keeper.

Recipe: 2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh parsley
2 tsps. thyme
1 pound cheese tortellini (I used frozen)
2 oz. thinly sliced fresh mozzarella
1/4 cup shredded parmesan cheese

Whisk the marinara sauce, mascarpone cheese, parsley, and thymr in a large bowl to combine. Cook the tortellini in a large pot of salted boiling water until just tender. Drain. Add the tortellini to the sauce and toss to coat.

Transfer the tortellini to an oiled 8x8 baking dish. Top with the mozzarella and the parmesan. Cover the dish with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 10 minutes, until cheese is melted.

My family loved this recipe! I will be making it again!!

Easy Lemon Pie with Blueberry Sauce

2010-07-27T19:15:00.004-07:00

Dessert of the Day: Easy Lemon Pie with Blueberry Sauce

Courtesy of: Well....

I was given this recipe by my second family, who got to try it at some friends of theirs. Let me tell you: it is so yummy! And better yet, it is the easiest thing to whip up when you want something sweet. In fact, I will share the recipe with you!

2 graham crackers crusts (you can use store bought or make your own)
2 containers of vanilla ice cream
1 frozen lemonade concentrate

Sauce:
1/4 cup sugar
1 pinch of salt
1 TBSP cornstarch
1/2 TBSP orange juice
2 TBSP lemon juice
1/4 cup water
1 TBSP lemon zest
12 oz. blueberries

Combine bold ingredients in a sauce pan. Bring to a boil and cook for one to two minutes until thickened. Add the lemon zest and blueberries and heat to boiling and stir for about one minute. Optional--add a pinch of cinnamon to the sauce. (It adds a pleasant kick) Set aside finished sauce in the refridgerator so it doesn't melt the pie.

For the pie, let ice cream melt until just soft. Mix in a large bowl with thawed lemonade until well mixed. Spoon until pie sheels and freeze. Serve the pie with the cooled sauce.

See....so easy!

I'm Back!

2010-07-27T19:04:00.002-07:00

Long time, no post! The end of June and the beginning of July found me visiting some very dear friends, actually, they are "my second family." I did wind up doing some incredible cooking when I was there...and when I have time, I will get to those recipes.

But now is not the time for that. It is time for me to let you know that I am once again in my kitchen; I'm planning the meals....and I have my creations to share with you!

Are you ready to begin the ride again? Here we go!

Pizza Pot Pies

2010-06-18T19:06:00.002-07:00

Entree of the Week: Pizza Pot Pies

Courtesy of: Giada De Laurentiis

Who doesn't love pizza?! Pizza is one of those comfort foods (although my top ones are macaroni and cheese and mashed potatoes) that you love to have several times a month. These potpies are a fun spin.

However, I found some things out as I made the recipe. **For one thing, the pizza dough top crust does make it rather difficult to eat. Now, I don't have a problem eating with my fingers, but some people might.**

**Next, it isn't very liquidy and the cheese didn't do that great of a job at melting. The cheese isn't my fault, but I am at a loss as to know what to do about the other**

These are rather fun, despite the issues!

Angel Hair All'Amatriciana with Spicy Smoked Mozzarella Meatballs

2010-06-18T18:55:00.004-07:00

Entree of the Week: Angel Hair All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Courtesy of: Giada De Laurentiis

I really encourage y'all to check out this cookbook from my library (or do what I am going to do, which is buy it =) There are so many fabulous recipes, and this one was one of the best.

I don't know if it is against copyright law for me to post every single recipe I make onto the internet. Because of my uncertainty, I am not going to share the details with you....but I will continue to tell you about the changes I made to it.

**For the meatballs, I only used ground beef and not the veal. Not that I wouldn't like to, you understand. My grocery budget prevents it.**

**The sauce needed more liquid. Even with pouring in a little additional tomato juice, it wasn't very saucey. However, I think that is the way pastas are supposed to be--lots of pasta gently coated. It will take some getting used to, but it will be easy!**

Definitely try this recipe. I think your family will be pleased!

Mascarpone Cupcakes with Strawberry Glaze

2010-06-12T18:38:00.003-07:00

Yesterday's Dessert: Mascarpone Cupcakes with Strawberry Glaze

Courtesy of: Giada De Laurentiis's cookbook Giada's Kitchen

Who doesn't love cake? I might be twenty, but I am still a little kid at heart when it comes to cake. I watch "Cake Boss" and "Ace of Cakes" in order to drool over the amazing decorating work. And sometimes, as I have told you before, I just get an urge to whip up a boxed cake mix.

This recipe, however, tastes a lot better than just a cake mix--and it is just as easy to make. It is so moist and fluffy. My brother says it is like angel food cake; he's right.

To make it yourself, you will need: 8 oz. mascarpone cheese, at room temperature
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1/2 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Step 1.) Preheat the oven to 350 degrees. Line 24 muffin molds with paper liners (or just make sure to grease your pans VERY well)

Step 2.) In a large bowl, combine the mascarpone, egg whites, and oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin lines to just below the rim and bake until puffed and golden, 18 to 20 minutes. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.

Step 3.) Meanwhile, puree the strawberries in a blender or small food processor. Sift the powdered sugar and place in a medium bowl. Pour in the strawberry puree and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up--then serve.

Lime Vanilla Creme Brulee

2010-06-12T18:24:00.003-07:00

Yesterday's Dessert: Lime Vanilla Creme Brulee

Courtesy of: Bobby Flay's Mesa Grill Cookbook

I usually don't like to turn my dinner guests into guinea pigs--I mean, one of my worst fears is making something that totally bombs. Thankfully, I made this recipe once before, so I knew that it was going to work out--or at least I thought it would.

There were a few moments in which I doubted it would come together. For some reason, it seemed so soupy and....uh...terrible. But leaving it in the fridge for twenty four hours apparently did the trick; it turned out exactly like my first go through.

To make it yourself, you will need: 3 1/2 cups heavy cream
1/2 cup whole milk
Grated zest of 3 limes
1 TBSP vanilla
7 eggs yolks
1 egg
1/2 cup sugar
1/2 tsp salt
1/2 cup raw sugar

Step 1.) Combine the cream, milk, zest, and vanilla in a medium saucepan and bring to a simmer, stirring occasionally over medium heat. Remove from the heat and let sit for at least 30 minutes. Return the pan to the stove and bring the mixture to a simmer.

Step 2.) Preheat the oven to 350 degrees

Step 3.) Whisk together the egg yolks, whole egg, sugar, and salt until pale. Slowly whisk in the hot cream mixture until combined.

Step 4.) Place six 6 oz ramekins in a large baking pan and ladle the mixture into the ramekins. Pour hot water about halfway up the sides of the molds and bake until the custard is set around the edges but still jiggles in the center, 40 to 45 minutes. The custard will continue to cook as it cools. Let cool to room temperature, then cover each ramekin with plastic wrap and refrigerate until cold, at least 4 hours and up to 24 hours.

Step 5.) Preheat the broiler. Sprinkle an even coat of the raw sugar over each custard, place the ramekins on a baking sheet. and broil until the sugar is melted and dark golden brown, about 2 minutes. Remove from the oven and serve immediately.

The Recipe For....

2010-06-12T17:49:00.002-07:00

I have had requests for the recipe to Chicken Milanese with Tomato Fennel Sauce. I am going to hope that there is no issues with Blogger and I am able to post this without any issue ;-)

For the chicken: 1/3 cup flour
2 eggs
1 1 /4 cups plain dried bread crumbs
2/3 cup grated Parmesan cheese
2 tsps. dried basil
1 tsp. dried thyme
4 (6 to 8 oz) boneless, skinless chicken breasts
1/3 cup oil

For the sauce: 1 TBSP olive oil
2 fennel bulbs, trimmed and thinly sliced, fronds reserved for garnish
2 cups cherry tomatoes, halved
1 garlic clove, minced
1 tsp. dried thyme
1/4 tsp,. salt
1/4 tsp. freshly ground black pepper
1/2 cup (4 oz) mascarpone cheese, at room temperature

Step 1.) For the chicken: place an oven rack in the center of the oven and preheat the oven to 150 degrees. Line a rimmed baking sheet with a wire rack.

Step 2.) Sppon the flour into a wide, shallow bowl. Crack the eggs into another wide, shallow bowl; lightly beat them. In a third wide, shallow bowl, combine the bread crumbs, cheese, basil, and thyme.

Step 3.) Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

Step 4.) In a large nonstick saute pan, heat the vegetable oil over medium heat. Place two pieces of breaded chicken in the oil and cook until light golden brown, 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the pan.

Step 5.) For the sauce: Add the olive oil to the reserved cooking juices in the saute pan and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, 5 to 6 minutes. Add the cherry tomatoes, garlic, thyme, and salt and pepper. Cook for 5 to 6 minutes, until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper if needed.

Step 6.) To serve: arrange the chicken on a serving platter and spoon the sauce on top. Garnish with the fennel fronds.

**When it comes to bread crumbs, I have begun using panko. It breads nicely and it absorbs the flavor of the other ingredients it is married with.**

**And the chicken--I prefer to use thinly sliced chicken breasts or tenders. If it is the normal breasts, I find myself doing the job myself.....when you are working with a thin piece of meat, it cooks faster and is more tender.**

Chocolate Frosting

2010-06-09T20:21:00.002-07:00

Special Dessert: Chocolate Frosting

Courtesy of: America's Test Kitchen

A cake is only as good as the frosting. Well, that's not true--some days, when I feel like something sweet in a few short minutes, I whip up a boxed cake mix, pour it into a Bundt pan, and dust it with powdered sugar--but for my friend's birthday cake, they wanted frosting and LOTS of it.

I feel like I must give you a disclaimer with the following recipe. It brings out the Paula Deen in you. After all, it is she who promotes "you can never have too much butter." Well, when you see the amount you need to make enough frosting for a three layer cake, you will see what I mean ;-)

12 oz. chocolate, chopped fine
1 1/4 cups heavy cream
5 TBSP corn syrup
1/4 tsp. salt
1 3/4 cups powdered sugar
1 TBSP vanilla
3 1/4 sticks of butter, softened

Step 1.) Place the chocolate in a food processor. Bring the cream, corn syrup, and salt to a boil in a liquid measuring cup in the microwave. Stir the mixture to combine.

Step 2.) Pour the hot cream mixture over the chocolate and process until the mixture is smotth (about one minute)

Step 3.) Add the sugar and vanilla and continue to process until combined, about 30 seconds. With the machine running, add the softened butter one piece at a time through the feed tube. Continue to process until the frosting is smooth and no butter chunks remain, about 2 minutes.

Step 4.) Transfer the frosting to a small bowl, cover with plastic wrap, and refrigerate until thick and spreadable, 1 to 1 1/2 hours.

**You can use any kind of chocolate--bittersweet, semi-sweet, white, milk, etc. etc. You can also use chocolate chips, which is what I did, as that was what I had on hand**

**I know this method seems weird, but honestly, the food processor did the job. Give it a try, despite your being leery. I did and let me tell you, the frosting was so rich and so good!**

Devil's Food Layer Cake

2010-06-09T19:58:00.003-07:00

Special Dessert: Devil's Food Layer Cake

Courtesy of: America's Test Kitchen Baking Book

Knowing that we would be unable to celebrate birthdays together, I took the opportunity to make a wonderful chocolate cake when my company was here. Now, this fashionable foodie doesn't go for chocolate overload, but my friends do--so as my present, I made this delicious treat.

It wasn't the healthiest thing in the world. But I am of the philosophy that you can splurge....even once a week...and you don't need to lose sleep over it. The cake was relatively easy to make; I felt such pride in not using a box! I also feel the need to share the recipe with you:

1/2 cup cocoa powder
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups boiling water
4 oz. unsweetened chocolate, chopped
1 tsp. instant coffee
10 TBSP unsalted butter, softened
1 1/2 cups light brown sugar
3 eggs
1/2 cup sour cream
1 tsp. vanilla

Step 1.) Preheat the oven to 350 degrees. Crease three 8 or 9 inch round cake pans and line the bottoms with parchment paper. Whisk together the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder and instant espresso together until smooth

Step 2.) In a large bowl, beat the butter and sugar together in a electic mixer until light and fluffy. Beat in the eggs, on at a time, until combined. Beat in the sour cream and vanilla until incorporated.

Step 3.) Slowly add in the flour mixture alternating with the chocolate mixer. Only mix until just incorporated.

Step 4.) Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes for about 15-25 minutes, until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes then flip onto wire racks. Peel off the parchment paper and let cool completely before frosting.

**This might be helpful. If the boiling water in step 1 is not warm enough, you can warm up everything in the microwave. It does help you melt the chocolate better**

**Frosting recipe is forthcoming**

Where I Have Been

2010-06-09T15:52:00.002-07:00

Believe it or not, cooking doesn't take up every minute of my life. I actually do have other pursuits. For the past ten days, I have kept myself actively busy with company in my home.

It has been a blast, doing things like watching movies, taking walks, staying up into the late hours of the night. The kitchen has been the furthest thing from my mind--well....almost.

With the exception of one new recipe, I either made things I have posted or will post in the coming weeks. That has consequently been why this blog has remained silent. And in thirteen short days, I will have another lengthy absense--this time with my being the company.

Just wanted y'all to know ;-)

White Chocolate Dipped Almond and Lemon Biscotti

2010-05-27T23:21:00.002-07:00

One of the Many Cookies: White Chocolate Dipped Almond and Lemon Biscotti

Courtesy of: Giada De Laurentiis

Biscotti is one of those cookies that you either love or hate. The premise is a hard cookie to be enjoyed with a hot beverage, so as to soften the cookie and make it easier to eat. Now, of course you can eat them just out the oven....but make sure you manage to keep all of your teeth.

Once again, I didn't make any alterations to this recipe. Perhaps I would like to add the juice of the lemons as well as the zest (this girl loves a lemon flavor)

Enjoy some!

Apricot and Nut Cookies with Amaretto Icing

2010-05-26T21:55:00.004-07:00

One of the many cookies I made today: Apricot and Nut Cookies with Amaretto Icing

Courtesy of: Giada De Laurentiis

I have made these cookies once before, and let me tell you, they are some of the best ones I have ever eaten. Fair warning, if you have a problem with using alcohol in some form, you won't like them =D

I actually don't many alterations to this recipe; I plain old love them the way they are. But it does call for pine nuts---and unless I want to buy pine nuts for $12+ a pound, which I don't I never have these nuts on hand. I find that they are quite alright without them.

It's late at night as I post this, so I cannot read the recipe book and share the recipe with y'all. So, check it out from your library and give it a try.

Chicken Georgia

2010-05-24T18:21:00.004-07:00

Today's Entree: Chicken Georgia

Courtesy of: Paula Deen

Paula Deen's story is one that I love; she was a woman who enjoyed cooking, used her talent to provide for her two boys, and now has cooking shows and cookbooks. Also, being a Southern gal at heart, I quite agree with many attributes of Paula's cooking (namely: you can never have too much butter)

This recipe, however, doesn't scream "Southern" or "Unhealthy" to me =) It is super easy to make.

Saute 1 cup of mushrooms and 2 large green onions in 1/4 cup of melted butter. Cook for ten minutes.

Add 4 boneless skinless chicken breasts and cook for ten minutes (or until tender and cooked through) Remove and plate--top with some shredded mozzarella cheese and the mushrooms/ green onions.

**Personally, there wasn't enough mushrooms for our liking. They really cooked down!! But the ones we did have we so crunchy and...well...yummy! I would definitely add more.**

**That being said, I found the recipe more on the bland side. There wasn't much flavor--and I love flavor. There also wasn't anything to bind the recipe together; it lacked a sauce for my family.**

You give the recipe a try!

Creamy Garden Spaghetti

2010-05-20T20:41:00.003-07:00

Creamy Garden Spaghetti...or Penne...or Bowties =D

Courtesy of: Taste of Home

Pasta is something I love to eat. However, all that milk and cheese can cause me to guilt trip sometimes. I mean, it isn't the most healthful thing in the world to eat. So, when I found this recipe, I was thrilled--pasta with vegetables!! And it still tastes good.

Everyone that I have shared this recipe with loves it. I hope you all do too:

Broccoli, broken into florets
1 1/2 cups sliced zucchini
1 large carrot, sliced
1 TBSP olive oil
Uncooked pasta (whatever kind you desire, as evidenced by the title)
1/4 cup chopped onion
3 garlic cloves
2 TBSP butter
2 TBSP flour
2 tsp. chicken bouillon
1 tsp. dried thyme
2 cups milk
1/2 cup parmesan cheese
1/2 cup mozzarella cheese

Saute the broccoli, zucchini, and carrot in olive oil until crisp tender. Remove from the heat. Cook the pasta.

In another large saucepan, saute onion and garlic in the butter until tender. Stir in the flour, bouillon, and thyme until blended. Gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cheeses until melted. Add vegetables and the drained pasta.

I hope you enjoy it!

Highlighting: Fries

2010-05-20T20:09:00.004-07:00

Fries--my mother's favorite food. If you give her a choice between McDonald's French fries and a pint of Ben and Jerry's, she would take the former (my dad would take the latter...)

However, McDonald's fries are saturated in grease; I need to be able to make a healthy alternative. Bobby Flay enabled me too.

It is super easy to make them yourself. Cut some Idaho potatoes into slices. In my kitchen, I have tossed them with cumin, chili powder, freshly chopped cilantro, and some canola oil. Put them on a baking sheet and bake in a 400 degree oven for 30 minutes.

Okay, so these fries are baked and not fried--it means they are even healthier than frying in a more natural oil. So, you can splurge and not feel guilty about it.

There are some more seasonings I want to try out of this cookbook. I will be sure to fill you in on how those turn out!

Sloppy Joes

2010-05-20T19:26:00.003-07:00

Yesterday's Entree: Sloppy Joes

Courtesy of: My Family

Despite being a twenty year old, I love eating "kid food." Macaroni and cheese, mashed potatoes, pizza, the whole nine yards. Sloppy Joes are, in my opinion, to be included in that category. After all, who doesn't like a "big, gooey, messy burger...also known as a sloppy joe."

While you could just pop open a can of Manwich, you could also whip up my family's recipe for this easy meal.
1/2 cup ketchup
2 TBSP. brown sugar
2 TBSP vinegar
2 tsp. Worcestershire sauce
2 tsp. yellow mustard

Combine together and pour over cooked ground beef. Simmer until hot.

Coffee Glazed Zeppoles

2010-05-18T20:53:00.004-07:00

Today's Dessert: Coffee Glazed Zeppoles

Courtesy of: Giada De Laurentiis

Have y'all figured out that I like trying recipes way outside of my comfort zone? If you haven't....well, it's true. Sometimes, I don't know why I do it; when I get frustrated, I rant and rave at myself. (Maybe that is one of the reasons why I banish my mother from the kitchen =)

I will say this--it is going to take some perfection to master these zeppoles (which are Italian doughnuts, just so you know.) When all was said and done, I was "okay" with them.

**Perhaps it was because the oil wasn't originally hot, but my first few zeppoles flattened and just did not work out. It's hard to describe what happened.**

**Also, make sure you leave them in for a while. I misjudged...and a few were not quite done inside. In case you are wondering, I got one of those ;-)**

**Again, if you want this recipe, leave me comments.**

Broccoli with Almond Brown Butter

2010-05-18T20:47:00.003-07:00

Today's Vegetable: Broccoli with Almond Brown Butter

Courtesy of: Sandra Lee

Broccoli is one of my favorite vegetables--except when it is super bitter. More often than not, though, it is positively delectable. I love to eat it in multiple types of ways.

This way was super easy. I discovered that putting 2 cups of broccoli and 2 TBSP of water in the microwave for two minutes really works. It's crisp tender!! And I can use the same bowl in which I made it for serving purposes. I melted 1/4 cup of butter until brown and tossed it with the broccoli. Add some slivered almonds and French fried onions and....you are done!

Great way to eat your greens!

Chicken Milanese with Tomato Fennel Sauce

2010-05-18T20:39:00.004-07:00

Today's Menu: Chicken Milanese with Tomato Fennel Sauce

Courtesy of: Giada De Laurentiis

I believe that this entree was one of the better ones I have made. The whole family raved about different aspects of it throughout the whole meal (which, despite it being fancy, was eaten on TV trays while we channel surfed between the Red sox/ Yankees game and "American Idol.")

I think it is a recipe that will get easier with time as I make it more often. You see, it was easy, but I wasn't super efficient with my time. And if there is one thing I pride myself on it is making the most of every minute.

**I only used half of the grape tomatoes it called for; Mom doesn't care for them. But when you clean her plate and don't see any tomatoes, you can tell you got something right!**

**I would love to share the recipe with all of you, but at the moment, Blogger is giving me too many spaces. We would be here forever. If I get a lot of comments expressing interest, I will type it up again.**

Florentine Scramble

2010-05-17T20:36:00.003-07:00

Okay, so this was a different way to eat scrambled eggs. The overal consensus was indifference; Mom said, like, five times she preferred my other eggs better. However, I promised I would tell you everything.

It's easy--scrambled eggs with 1/3 cup chopped cooked spinach, 1/2 cup petite diced tomatoes, and 1 TBSP parmesan cheese. Personally, I wasn't wild about the spinach; I'm not exactly sure why...maybe I didn't drain enough of the water out.

That being said, you give these eggs a try.

Carrot Coconut Muffins

2010-05-17T20:22:00.004-07:00

It was just one of those days; breakfast was on the menu in dinner's slot. Thankfully, my family doesn't mind.

Browsing through yet another round of library finds, I found a delicious muffin recipe. I decided to make them, although they were a bit out of the ordinary for me.

How so? Well, you see, I don't cook "semi-homemade;" I am mostly, if not always, homemade. This recipe called for packaged muffin mix and carrot baby food--I don't have those ingredients on a regular basis in my pantry.

That being said, I bought them for this evening...and my guess is that I will continue to buy them every so often. Granted, it isn't economical (and we definitely try to practice economy around here), but it was admittedly nice to not have so much prep work (or many dishes to wash.)

You could make the recipe yourself:

1 box apple cinnamon muffin mix

4 (4 oz. cans) carrot baby food

1 cup shredded coconut

1/4 cup apple juice

1 tsp. cinnamon

1/2 tsp. ginger

Combine and bake at 400 degrees for 20 minutes. See how easy it is!!

What Y'all Think?

2010-05-14T22:42:00.001-07:00

I want to find out something from you:

Do you want me to post the recipes I have tried?

OR

Are you okay with my posting which cookbook it is in?

Mexican Meatball Subs

2010-05-14T20:12:00.004-07:00

Today's Menu: Mexican Meatball Subs

Courtesy of: Food Network

In my family, we sometimes eat sandwiches for dinner. I mean, there isn't a law that says "you must eat chicken or beef or fish for dinner"...or if there is, we sure don't follow it! ;-) I decided to give this recipe a try, thinking it would fare well...but it didn't.

**For one thing, the crusty rolls didn't prevent the sandwiches from getting super soggy. I even tried toasting them in the oven.**

**Sceond of all, the "sauce" was more watery than anything. Perhaps it was because I didn't drain the fire roasted tomatoes....but the recipe didn't say to. The additional water it called for didn't help matters**

No one in my family was wild about this recipe, so I won't make it again. Maybe y'all will have better luck.

Chicken Stir Fry

2010-05-13T21:02:00.003-07:00

Today's Menu: Chicken Stir Fry

Courtesy of: Food Network Magazine

Once again, I allowed Mom to cook dinner today (and I am discovering that she actually prefers me to do it....but that is a different tale for a different time;-) Considering I had planned meals, I knew what we were having, so all I had to do is let Mom know and away she could go.

But actually, there is a lot of freedom with this particular recipe. I wish you all could get your hands on the March 2010 issue so you could get an idea. There are four different sauces, vegetable and meat ideas, you name it...

**So on this day, we had a chicken stir fry with a "spicy" sauce--and carrots, celery, and broccoli. It was yummy!**

I didn't have a taste for stir fries when I was younger, but now, I do.....or, at least for these ones.

Spanish Rice Chicken Casserole

2010-05-13T19:58:00.005-07:00

Yesterday's Menu: Spanish Rice Chicken Casserole

Courtesy of: Taste of Home Annual Recipes 2008

After a meal as time consuming, and a bit frustrating, as the day before, this recipe proved to be "balm for the soul." Granted, I LOVE trying hard recipes; actually, I thrive on achieving goals that are higher than my ability. That said, I do enjoy making something easy.

This casserole has become a go-to recipe when we have company over, or when we have leftover cooked chicken in the refridgerator that needs to be used up...you name it, we'll make it. But on this run through, we have actually discovered a few things.

**First off, I should clarify...it's actually a cooked turkey recipe. Only we never eat turkey (except on Thanksgiving ;-)**

**It makes a full 13x9 pan. For my family of four, that is way too much...and we end up eating it as leftovers for several days. As you can imagine, we get tired of it. From now on, when we aren't not having company, I will cut the recipe in half.**

You will discover that Mexican food is a common theme around here. If this recipe doesn't prove that, I don't know what will!

Cinnamon-Scented Ravioli with Beef Ragu

2010-05-11T19:45:00.006-07:00

Cinnamon-Scented Ravioli with Beef Ragu

Courtesy of: Giada De Laurentiis

My last entry out of this cookbook was easy--this one is the exact opposite. It is long and involved and very time consuming.

**The first thing that made it so was making your own marinara sauce for the beef ragu. Now, THAT part of the meal is definitely worth it. Oh, gosh, it is so good and makes quite a bit. I have some left over to use for another day.**

**Next, you have the issue of making the raviolis....but instead of pasta, you use wonton wrappers. I wasn't thrilled with the end result: let's say they get gummy. And I had a problem keeping everything sealed in; I had to adapt. But I was frustrated while doing so.**

**However, the ricotta filling is very flavorful. The cinnamon does not make the ravioli sweet, although it does add a whole new dimension to the dish. I used dried basil instead of fresh (I didn't have any) I would love to know what it is like with the fresh herbs.**

It took quite a while to make, but the family liked it a great deal. More adapting needs to happen, but that just means my kitchen won't be dull.

Chocolate Chip Cookies

2010-05-11T19:12:00.004-07:00

Chocolate Chip Cookies

Courtesy of: Three Rivers Cookbook

I have eaten these cookies for as long as I can remember. Mom made them when I was little and now, it is my turn to make them now. Then again, she makes them quite often as well. They are very easy to make!

However, I must say one thing about these cookies. They are award winning, as they got 2nd place at the 2006 Western Idaho Fair. First was in my grasp...but one cookie had been cut by the spatula (I didn't notice that)....and that is what caused me to fall from one position to another. Oh well.

The recipe is super easy--so much so that I will share it with you
1 cup oil
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. salt
chocolate chips (put it as much as you want ;-)

Bake at 375 degrees for 8-10 minutes

See, isn't it easy?

Crab Cakes

2010-05-11T19:01:00.003-07:00

Yesterday's Menu: Crab Cakes

Courtesy of: Taste of the South Magazine

Crab has become one of my favorite foods. I can't exactly crack open crab legs and dip them in melted butter--that costs money =) But I love it when we buy lump crap meat; it is SO good. How can I do it justice?

Well, I cannot take credit for making this scrumptious meal; today, I let my Mom enter my domain and you know what....she did a really good job ;-)

**The best thing about these is the amount you get. We have adequate cakes for dinner and then leftovers the next day. For us, we love them on croissants with a little bit of mayo and cheese.**

Highlighting: The Cheesecake Factory

2010-05-09T19:08:00.006-07:00

This foodie doesn't just like to cook--she loves to eats good food. Since my childhood days, I have been dubbed the "out to eat queen." I have always loved eating at restaurants; I used to bug about going out to eat most nights, little realizing what it does on the wallet. As I have gotten older, and hopefully wiser, I don't badger about going out to eat as often--though I do insists on Sundays after church (that way I can get a break from doing dishes ;-)

Now, going out to eat is more of a treat--and more "expensive" restaurants are even more so. That is why, on this Mother's Day, when we decided on "The Cheesecake Factory," I was just as excited as Mom was. You see, I had only eaten an entree there once before (my highschool graduation two years earlier)

I have resolved to always try something new and different when I eat out. (For instance, if Mom and I do make it to the Bahamas come January, I am trying conch.....) Anyway, I ordered "Chicken Balagio." Now, chicken isn't out of the ordinary; I make it all the time--but I don't usually have it over basil pasta and a parmesan cream sauce....and I never use Arugula or prosciutto.

Arugula is very nice green, albeit a bit peppery. I would use it, but I highly doubt our grocery store sells it. Prosciutto was good as well; it had been a while since I had had it. (Just a heads up, I am highly sensitive to pork products which is why I don't cook them--and consequently why you will see very few recipes with that as the main ingredient)

And what is a trip to "The Cheesecake Factory" without a slice of cheesecake? Dad was gracious and allowed all of us to get our own slice. Once again, I went for something new and different; I always get their lemon raspberry creme. So, I went for Wild Blueberry White Chocolate Cheesecake--and that is saying something considering I am not a huge fan of blueberries. Suffice it to say, I'm glad I went for it. I loved it.

Alas, I have already eaten my leftover cheesecake, but I have another chicken breast in the fridge to be enjoyed tomorrow. Don't you love when you can enjoy scrumptious leftovers?

Baked Pastina Casserole

2010-05-09T18:46:00.006-07:00

Friday's Menu: Baked Pastina Casserole

Courtesy of: Giada De Laurentiis

I have to work within a grocery budget--most middle class Americans do. As much as I wish I could make certain extravagant dishes every day of the week, that dream is a bit unrealistic. Meat costs more than pasta so as it stands, I make pasta once a week or so.

I must tell you, this dish is delightfully easy. I had dinner ready and on the table in forty minutes flat. Who doesn't love that?! Also, this recipe did not require much prep work; I used, like, two pans and they were a breeze to clean. That is a blessing--while I love cooking, the cleanup part is far from my favorite.

**The recipe called for a cup of chicken--I used already cooked--and let me tell you, it worked just as well. The casserole doesn't need the meat, but on the test run, I wanted to follow it more exactly.**

**Only I threw that off by using parmesan cheese instead of mozzarella. While it worked out alright, I believe the mozzarella would have melted better, thereby causing the casserole to be more cheesy. I know that for next time**

**It isn't super saucy and my family loves sauce--just so you know ;-)**

Cook something easy tonight!

Shrimp 'N' Grits

2010-05-06T19:48:00.006-07:00

Shrimp 'N' Grits

Courtesy of: The Deen Brothers (recipe found in this cookbook)

I'm a Southern gal through and through. I love the miniseries "North and South" (with some editing of course); I consider Robert E. Lee and Stonewall Jackson great generals and even greater men. When it comes to food, I'll take the typical Southern fare: fried chicken, fried okra, mashed potatoes, and some peach pie. (I can't really develop a taste for sweet tea, but that's a different story for a different time...)

Grits are one of those Southern specialities. My first memory of them were at Aunt Catfish's restaurant. There was always a super long wait to get in, but the waiting was definitely worth it. The best feature was the salad bar which had cheese grits. Let me tell you...I loved them! So, when I perused this cookbook and found a recipe for a Southern dish--and one which had cheese in the grits--I knew I had to make it.

**I discovered something by doing something quite stupid. I only used a pound of shrimp while the recipe called for two. Well, I used the shrimp but forgot to cut the rest of the ingredients in half. So, I had so much liquid in my saucepan. Thankfully, it didn't spill over!**

**This dish is very rich, what with call the cream you use. Perhaps I will try it with milk the next time. However, on this first run, I used 1 cup of cream and 1 cup of half and half. Because I hadn't realized my "mistake" until later, I didn't put in the water it called for. I think that was why it was so rich--the water would have diluted it some.**

Trial and error. That's how you learn...but I did learn that this dish will be made again.

Tres Leches Cake

2010-05-05T19:11:00.007-07:00

Tres Leches Cake

Courtesy of Food Network

Y'all want to take a stab at what "tres leches" means? Any of you remember from the days of Spanish class? Well, I will tell you immediately, as I know you don't want to think when you read a cooking blog. It means "three milk" so "Three Milk Cake" is what I made.

Let me tell you, it was delicious. Cake is not the right definition for this dessert, as it is very moist and custardy. That comes from the regular milk, evaporated milk, and the sweetened condensed milk you use. (I didn't say the dessert was low-fat ;-)

**I would have loved to have tried this with the mango topping it called for. However, mangoes are not something I have in my house...and I did forget to put them on the grocery list**

Happy Cinco De Mayo, mu chachos.

Cinco De Mayo

2010-05-05T18:54:00.006-07:00

My family loves a reason to celebrate. We've been known to celebrate actor's birthdays, little known holidays, etc. and etc. Cinco De Mayo could be just a date on the calendar to some, but for us, we decided to have a fiesta!

It was a rather simple dinner--double decker tacos and chips with salsa. Yet ease and simplicity are good ingredients to use sometimes. I don't think it makes you less of a chef if you do such things--or even eat off of paper plates once and a while! It's all about your perspective: if your family and friends are pleased and satisfied, then you should be too.

You know, you can do something fun like this--I draw your attention to the picture on my left. Have fun with the tortillas and shells. I'm a lover of flowers; I had a nice platter...it was only obvious what I should do.

However, we did get adventurous with the dessert. I tried a Tres Leches Cake....and I'll tell you about it....right now!

Breakfast For Dinner

2010-05-04T20:15:00.004-07:00

Today's Menu--Red Velvet Pancakes and Breakfast Burritos

Courtesy of: Food Network

Breakfast for dinner....is it a capital offense? I don't think so. Sometimes, there is nothing better than eggs, bacon, and a bread offering of some kind. Because I have a grocery budget to work with, such meals are easy on the wallet, thus I am trying to implement them once a week.

Today, however, I was not at all happy with the pancakes I made. Here is why: what should have been red velvet pancakes turned into "chocolate cake pancakes." I mean, a cup of cocoa powder? And no matter how many drops of red food coloring I added, it still remained brown. The taste factor didn't wow me either. So, I won't be making these again.

Yet my breakfast burritos were oh so good. First off, I cooked my bacon in the oven (I love super crispy, almost burnt bacon.) I used the bacon grease to saute some onion and to the same pan, I added my scrambled eggs (complete with shredded cheddar cheese and a splash of half and half) Cook and finish them off with salsa and tortillas......yummy! Will make those again....

It's definitely fun to have breakfast for dinner--even though I did get a late start which forced dishes getting done after American Idol....I think I will do it again in another week or so ;-) I'll just get started earlier!

Avocado Pie

2010-05-04T15:10:00.008-07:00

Dessert--Avocado Pie

Courtesy of: Food Network

Avocados and pie?! I have heard of avocados in guacamole and pies in the forms of apple, peach, blackberry, coconut, the list goes on and on. I have never heard of Avocado Pie, but apparently, it is a common use of avocados in California.

Having been instilled by Nana to always try new foods, I decided to give this a shot. I was pleasantly surprised by what I found.

**It has Key Lime Pie throwbacks--which you discover in the lime juice, the graham cracker crust, and the sweetened condensed milk. The last ingredient does border on too sweet for my sensitive digestive tract, but I eat it anyway =D**

**However, you are unable to make this low-fat. I didn't notice when I grabbed my cream cheese out of the refrigerator that I had grabbed the 1/3 less fat variety. Its usage caused the pie to not set up as it should. Now, there could be another reason for that happening, but this is the first thing my mind jumped to. I shall give regular cream cheese a try and see if there is a significant difference**

Readers and fellow cooks, I encourage you to get outside your comfort zone and give this a try. For my family, the avocados didn't taint dessert!

Highlighting: Naan

2010-05-04T14:44:00.006-07:00

Yesterday's Chicken Korma was made all the more complete by the presence of Naan. I am not a person who really likes to use packaged products; they just don't have the same taste as something of the homemade variety.

Yet living in a family of four, one of which includes a teenage brother, I feared not having enough of the Naan to go around; after all, there are only two large pieces per package. So, I looked for a recipe to make my own.

Let's just say that they were doughy--more like long biscuits--than what Naan is supposed to be. I learned that I am better off buying two packages, for in this case, already made isn't half bad.

If you would like to do some of your own reading about Naan and learning just what it actually is, I direct your attention to this article.

Chicken Korma

2010-05-03T20:58:00.008-07:00

Today's Menu--Chicken Korma

(Courtesy of Food Network)

This recipe was fabulous! I could leave it at that....but you read for more information than that. So, I will share the changes that I made.

**First off, the ground chicken....I used two boneless chicken breasts and cut them into small pieces. Yet when I noticed the amount, I decided to go ahead and add some shredded cooked chicken. It worked out very well; in fact, I might try it with just the cooked chicken sometime.**

**Next off, I left out the peas. Mom doesn't care for them; I don't really either. For my family, the entree was quite delicious without; let me know if you do indeed try the peas.**

**Lastly, the big change--the recipe calls for pitas. For some reason, I am not wild about them and that gave me the opportunity to try something I have seen for a while--a bread called Naan. Let me tell you, the store bought bread was oh so good! We have determined that whenever we eat this recipe, we will use this!**

So--a recipe I will make, and the family will eat, again!

And So It Begins

2010-05-03T19:12:00.002-07:00

At long last, I am beginning this food blog. Many people have asked for it....and frankly, I want a place to record my adventures in the kitchen; I mean, a year from now, I would like to remember what I thought of a particular recipe. My hope is to attend culinary school at some point this year, but in the meantime, I can try new recipes and plan meals.

Why the title? Well, you see, I am a young woman who likes looking polished and put together. Perhaps it is because Audrey Hepburn, Grace Kelly, Michelle Obama, and Stacy London are my style icons. Anyway, I don't like to dress frumpy because I fear messing up my outfit. I'll just throw on an apron and away I go. So, I'm a person who likes food and fashion--and I think the two can go together.

I will be posting cookbook and magazine recommendations on here; you will find out about my mistakes as well as my achievements. I'll blog about what cooking utensils I like using, the dream kitchen I would like to have....and I'll even tell you what CD or movie I watch as I cook.

Are you ready? Let's go......