Weekly Menu Plan

 

There's a lot of Mondays this month...

I’ve started a new regime, which is fasting on Mondays…only clear liquids.  Yesterday was my first day trying this out and it went okay.  I made a batch of homemade chicken stock on Sunday to sip on throughout the day.  Add in water, diet soda (which is cheating just a  little bit), hot tea and iced tea and I made it through the day without a nibble!  Honestly, I was okay from the neck down, ie: my stomach wasn’t growling all day, but from the neck up, mentally, I wanted to eat!  All I have to say right now is TGIT — thank Goodness it’s Tuesday!

Monday: Fasting

Tuesday: Lemony Linguine with Sausage [WeightWatchers Magazine]

Wednesday: Chicken and Dumplings [Jim's Family Recipe]

Thursday:  Dinner in the China Town Food Court — first visit, very excited!

Friday: Leftovers

Tell me, do you ever fast?  What helps you get through the day?

Monday Menu Plan

Monday:  Jambalaya {this UGA fan is cheering for LSU in the BCS Championship tonight}

Tuesday: Mushroom & Wild Rice Soup and Orange Chicken with Fried Rice

Wednesday: Leftovers

Thursday:  Preparing dinner for the guests of Atlanta Hospital Hospitality House with the ladies of Junior League DeKalb.  Menu: Butternut Squash Soup, Meatloaf, Roasted Brussel Sprouts and Farro Risotto

Friday:  Jim making something

 

Monday Menu Plan

It’s a new year, so let’s stick to those healthy resolutions by featuring, not one, but two vegetarian dinners this week.  The portobello burgers have become a weekly regular for us.  So tasty AND guilt-free.  Who’d a thought adding a couple of shakes of steak seasoning to mushrooms would make them taste so meaty and delicious???

Meatless Monday: Butternut Squash Soup & Kale and Quinoa Pilaf

Meatless Tuesday: Portobello Burgers

Wednesday:  Leftovers

Thursday:  Jim’s Making Indian

Friday:  Gu’s Bistro

Related articles

• 3 Most Popular Meatless Monday Vegetarian Recipes for 2011 (planetforward.ca)
• Statistic of the day: New Year’s resolutions (marshallstanton.com)
• 10 Green New Year’s Resolutions for 2012 (motherjones.com)

A Little Sweet and a Little Savory

An argument that may go on to the end of time: Stuffing or Dressing?

I like both, but when it comes to me preparing it, I vote for dressing.

This is another hit recipe from Thanksgiving and the leftovers were just a tasty the second and third time (hot or cold). Again, Jim said this was the best dressing he’s ever had…but he’s been saying that a lot lately. Not sure if my cooking skills are just getting better, or if he just really loves it when I’m doing the cooking. Either one is good in my book!

Dressing mixed and ready to go in the oven

Sage, Sausage and Apple Dressing

Ingredients

• 16-ounce bag stuffing cubes
• 6 tablespoons unsalted butter, plus more for greasing the pan and topping
• 1 pound of your favorite sausage (I used Andouille)
• 1 medium onion, chopped
• 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
• 1 to 2 ribs celery with leaves, chopped
• 1/2 teaspoon kosher salt
• 3 cups chicken broth, homemade or low-sodium canned
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 cup walnut pieces, toasted
• 2 eggs, beaten
• 1 teaspoon dried sage

Directions

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color (if a raw sausage) but not so much that it’s dry, about 5 minutes. If using a sausage that’s already smoked, let it cook about five minutes to steep it’s flavor into the butter. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth, parsley and sage and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Serve immediately or warm.

Related articles

• Artichoke, Sausage and Parmesan Stuffing (savoringeverybite.wordpress.com)
• Well Blog: Gluten-Free Thanksgiving Stuffings (well.blogs.nytimes.com)
• Meatless Monday with Vegetarian Holiday Dinner (planetforward.ca)

A Side of Southern

Image via Wikipedia

If you live in the South, you probably know a thing or two about Pimento Cheese. It’s a summertime staple, for one, and the secret to amazing PC is extra sharp cheddar. You can dress it up by adding dill, jalapenos or even bacon.

This gooey side-dish was a hit at Thanksgiving and has already been requested for upcoming gatherings. The cheese sauce is to-die-for and I think if you added a little chicken stock, you could turn it into a mean Pimento Cheese Soup. I’ve also thought you could layer with crispy hash browns for a great breakfast casserole — especially on Christmas morning. But back to the recipe at hand…

Pimento Cheese Gratin

Printable Recipe

ingredients

3 teaspoons salt, plus more to taste
1 1⁄2 pounds Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
3⁄4 cup heavy cream
3 shallots, finely diced (scant 1⁄2 cup)
1⁄4 teaspoon crushed dried red chile flakes
1⁄2 teaspoon freshly ground black pepper
One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)

instructions

1. Heat the oven to 375°F, with racks positioned in the middle and the top third of the oven. In a 3- to 4-quart stockpot, bring 2 quarts water and 2 teaspoons of the salt to a boil. Add the potatoes and cook for 10 minutes. Then drain, and set them aside.

2. Combine the cream, shallots, chile flakes, remaining 1 teaspoon salt, the black pepper, and 2 tablespoons of the liquid from the jar of roasted peppers in a small saucepan. Bring to a simmer and cook until the chile flakes have begun to stain the cream, about 2 minutes. Add half of the cheese and stir until it melts, about 1 minute. Remove the pan from the heat.

3. Layer roughly a third of the potatoes in a 6-cup baking dish, overlapping them slightly so that they fit in an even layer. Scatter half of the roasted peppers on top of the potatoes (cut up any peppers that have remained whole so that they lie flat), and repeat layering potatoes and peppers until all the peppers and potatoes have been used. Pour the cream mixture over the potatoes and peppers, and agitate the dish to distribute the liquid throughout. Cover with aluminum foil and bake on the middle rack for 15 minutes.

4. Uncover the dish, sprinkle the remaining cheese over the top, and place the dish on the top oven rack. Bake for 8 minutes, or until the cheese is bubbly and gently browned on top. Serve immediately.

A little hint: You can assemble this dish ahead of time and pop in the oven when you’re ready.

Related articles

• Unique pairings featured in new grilled cheese cookbook (knoxnews.com)

Monday Menu Plan

Meatless Monday:  Pistachio-Crusted Tofu with Ponzo Sauce over Brown Rice

Tuesday:  Dinner in Athens…would like to try The National

Wednesday:  Trivia at Corner Pub

Thursday:  Gu’s Bistro

Friday:  Fellini’s

Saturday:  Christmas Eve Dinner!  Butternut Squash Soup, Roasted Organic Chicken with Stuffing and Gravy, Cauliflower Gratin

Arroz y Gandules

I grew up with my grandmother making this simple, filling and inexpensive Puerto Rican meal of Arroz and Gandules (rice and pigeon peas).  You can easily make it vegetarian by omitting the bacon and chorizo for a well-rounded Meatless Monday Meal. 

Rice and Gandules

• 2 cups long grain white rice, rinsed (I’ve tried making it with brown rice and it came out a little mushy)
• 4 cups water
• 4 strips thick cut bacon, chopped
• 4 tbs Sofrito
• 1 15 oz can Gandules (Pigeon Peas), drained
• 1 link Chorizo Sausage
• 1 envelope Sazon con Culanto y Achiote
• 1 8 oz can Tomato Sauce
• 1/2 cup Spanish Olives
• salt and pepper

Heat a large pot on medium-high heat, cook chopped bacon until crispy, remove bacon from pot and set aside. 

Add sofrito (stand back it will spatter) to bacon drippings, cook about 3-5 minutes.  Add pigeon peas, sausage, bacon, rice, sazon and tomato sauce to the pot, stir.

Add water and bring it to a boil on high until water evaporates, stir rice over ONLY once*, cover and simmer on low for 35 minutes.  Add olives and stir until heated through.

*It is important not to stir rice more than once otherwise it will come out very sticky.

 

Just Beet It

I may have mentioned that I adore Hugh Acheson.  As a UGA alum, I remember when he opened Five & Ten and I fell in love with his perspective on supporting local produce just a few weeks ago.  Not to mention his beet and carrot salad.  I tweaked the original recipe a bit by roasting the veggies and subbing cilantro for parsley and it still made for a delicious side for the Bison Burgers we had for dinner last night.

Roasted Beet and Carrot Salad

Printable Recipe

For the salad

• 1 teaspoon salt
• 1 pound organic carrots, sliced
• 2  beets, cleaned but not peeled
• ¼ pound goat cheese
• 1 tablespoon extra-virgin olive oil
• ¼ cup Cumin Vinaigrette (recipe follows)
• 1 cup pulled fresh cilantro leaves

Preheat the oven to 325°F.

Lay out a sheet of aluminum foil and wrap the beets and carrots with it after drizzling with evoo and salt and pepper.  Roast for about 45 minutes.  Remove from oven and let cool.

After the beets cool, peel them using paper towels to rub off the skin. This is easier when they are still warm. Chop the carrots and mix in a bowl with chopped beets.  Crumble the goat cheese on top and set aside.

Add 1 tablespoon of the vinaigrette and ½ cup of the cilantro to the beets and carrots and toss. Add 1 tablespoon of the vinaigrette, the remaining cilantro and toss. Drizzle with a touch more of the vinaigrette.

For the vinaigrette

Makes ¾ cup

• 1 teaspoon Dijon mustard
• ½ cup extra-virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons sherry vinegar
• 1 teaspoon cumin seeds, toasted in a dry pan and then pulverized
• 1 tablespoon finely chopped fresh mint
• Salt and freshly ground black pepper

Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.

Monday Menu Plan

Meatless Monday:  Roasted Vegetable Gourmet Pizza from Whole Foods

Tuesday:  Broccoli Cheese Soup; Lemon Lamb Chops with Sautéed Greens

Wednesday:  Bison Burgers with Cabernet Onions and Canadian Cheddar

Thursday:  Holiday Party

Friday:  Dirty Santa Party {LOTS of apps to prepare!}

Related articles

• Meatless Monday: 10 Vegetarian Recipes To Help You Get Your Greens (blisstree.com)
• Bleu and ‘Shroom Bison Burger on Whole Grain Bun w/ Reduced Chips (beatcancer2010.wordpress.com)

Lord of the Wings

I overcame my fear of the fryer a few weeks ago when our newly wedded friends brought over their shiny deep fryer  to cook up some wings while we watched football.  

Football watchin' ready wings

Well…in the excitement of the game, the sauce was neglected and burned and the wings were sitting in an open bag, thawing on the counter.  After tweaking a Bobby Flay recipe with what we had in the cabinet, this is the yummy sauce we came up with to accompany the twice-cooked wing (a method I picked up from Wild Wing Cafe) — they were a hit!

Cilantro-Lime Wing Sauce:

• 1 1/2 cups red wine vinegar
• 3 tablespoons Dijon mustard
• 1 small can diced green chili peppers
• 3 tablespoons honey OR brown sugar
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• 1 stick butter
• 2 tablespoons Emeril’s Southwest Seasoning
• Juice of one lime
• Handful of fresh, chopped cilantro

Preheat oven to 400 degrees. Whisk  red wine vinegar through s&p in a small pot on the stove on low.  Once it starts to bubble, add the stick of butter, Essence and lime juice – keep an eye on it whisking occasionally as the butter melts.  Once the butter has completely melted, take the sauce off the heat.

For the wings:

• 4lb. bag of wings
• Vegetable oil

Heat the oil in the fryer, or, if you don’t have a fryer, heat oil in a frying pan, about an inch deep.  Add the wings and fry until golden brown on all side. 

Fry wings in a pan of vegetable oil

Remove from oil and toss with wing sauce, then lay out on aluminum foil covered cookie sheet. 

Toss with sauce

Lay out on a baking sheet

Drizzle additional sauce over the wings once laid out and put in the oven for about 20 minutes, turning once, until they are crispy and the sugars in the sauce have caramelized.  When you take the wings out of the oven, toss with more sauce and chopped cilantro.

 Especially delicious served with Avocado Ranch Dressing.

Pho-tastic

After frequenting Pho Truc in Clarkston, my better half has been experimenting with making his own Pho — and has succeded at making his own delicious concoction. 

Pho seasoning

Although, you need to pick up the Pho seasoning at the Oriental Market (we visit First Oriental Market on E. Ponce de Leon Ave.) this dish is extremely easy to make, consists of inexpensive ingredients, is packed with vitamins and feeds an army (or lasts us the two of us several days.)  We make this if we feel a cold coming on and it always helps kick it (also a great hangover cure :0)

Pho

• 10 cups water
• 4 chicken bullion
• 4 beef bullion
• 1 packet Pho seasoning (this can be found at the oriental market)
• Salt and pepper to taste
• ½ teaspoon powdered ginger
• ½ lb. stew meat, sliced extremely thin (chill 30 minutes in the freezer before slicing)
• 1 packet thin, or small rice noodles – also called rice sticks
• Fresh cilantro
• Soy bean sprouts
• 2 limes
• Sriracha to taste (Asian hot sauce)
• Plum sauce to taste (adds sweetness, can be found in the international isle at the grocery)

 Mix water, bullion, Pho seasoning, s&p and ginger in a pot on the stove, bring to boil and simmer for about 45 minutes.

Meanwhile, soak the rice noodles in cold water, for a minimum of 30 minutes before serving. (As we eat this throughout the week, we keep the noodles soaking in water in a Tupperware in the fridge.)

 To serve: put cold noodles in a bowl, pour hot broth over noodles and add thin slices of meat.  (The hot broth will cook the meat.)  Add the rest of the toppings to taste – we like to pile on cilantro, sprouts, squeeze in lime and add lots Sriracha and plum sauce – it’s a lot of fun to experiment with the flavors!  Enjoy!

A bowl of Pho with all the phixins'

The Princess and the Split Pea Soup

There’s nothing nicer than walking in the door after a long day of work and having dinner waiting on the table.  Makes you feel like a princess :0)

I was greeted with a steaming bowl of split pea soup garnished with cilantro and freshly grated parm.  See below for the rest of the recipe:

Split Pea Soup

•  6 cups of water
• 2 bullion cubes (chicken or beef, your preference)
• 1 cup of dried split peas
• salt and pepper to taste
• 1 tablespoon curry
• 1 teaspoon turmeric
• chopped fresh cilantro
• freshly grated parmesan cheese

Bring to a boil, then lower to a simmer for 45 minutes, then blend with an emulsifier before serving.  Serve topped with cilantro and parmesan cheese.

The princess' soup

This Meatloaf would do anything for Love

We enjoyed this comfort food on a cold, rainy night.  Jim claims this was the best meatloaf he’s ever had in his life.  You decide.

The final product: served with roasted veggies and potatoes

Sun-dried Tomato Meatloaf with Mushroom Gravy

• 1 small onion
• 1 cup sun-dried tomatoes, drained (save the oil)
• 2 lbs. ground beef
• 1 egg
• 4 garlic cloves, smashed
• 1 cup breadcrumbs
• Handful of button mushrooms, sliced
• 1 cup beef stock (made with 1 cup water and 1 bullion cube)
• 2 tablespoons flour
• ½ cup of water

Preheat the oven to 375 degrees.  Put water on the stove to boil, add bullion once the water is boiling and take off heat.  Saute the onion, on low heat, in the oil from the sun-dried tomatoes until onions are clear, about 8 minutes. 

In a large bowl, mix the ground beef, tomatoes, sautéed onions, egg, garlic, breadcrumbs and half of the sliced mushrooms (save the other half for the gravy).  Freeform the meat into a loaf in a roasting pan, then pour beef stock into the bottom of the pan.  Cook meatloaf for 1.5 hours, basting regularly.

Once meat is cooked, remove from oven and let sit for 15 minutes.  Move meatloaf to a platter and put the roasting pan on the stove over medium, high heat.  Mix two tablespoons of flour with water, then whisk into juices in the roasting pan.  Add mushrooms and stir until the liquid starts to simmer.  Once simmering, add milk and stir until you have a rich gravy for your meatloaf!

Related Articles

• Indian-Spiced Turkey Meatloaf with Spicy Indian Ketchup (thebittenword.com)
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Roasted Veggie Tales

By far the easiest, and yummiest, recipe for a side dish.  All sorts of vegetables can be used, besides what I’ve listed below.  Try eggplant, exotic mushrooms, tomatoes, etc.  My parents make this year round.  Also great served over pasta…and even eaten cold!

Roasted Veggies

• 1 squash
• 1 zucchini
• 1 red bell pepper
• 1 red onion
• Handful of button mushrooms
• 2 tablespoons of extra virgin olive oil
• Salt and Pepper to taste 

Preheat over to 375 degrees.  Slice vegetables and lay over cookie sheet (I like to line with aluminum foil, makes for easier cleanup.)  Drizzle olive oil over veggies and sprinkle with s&p.  Place in pre-heated over and roast for 30-45 minutes.

Veggies before going into oven

How to make a squash…blossom

This delicious side is the perfect accompaniment to any winter meal — and so simple!  

Acorn squash filled with flavor, before going in the oven

 

Roasted Acorn Squash 

• 1 acorn squash
• 4 tablespoons butter
• 2 tablespoons golden raisins
• 2 tablespoons maple syrup OR brown sugar
• 1 tablespoon of cinnamon

Preheat oven to 400 degrees. Slice acorn squash in half and remove seeds.  Place each half on a cookie sheet lined with aluminum foil.  Fill inside of squash with butter, raisins and syrup (split in between 2 halves), sprinkle with cinnamon. Bake for 1 hour – serve hot!

That’s Shallotta Flavor!

 The acorn squash has recently become one of my favorites veggies.  I love the warm color and almost anything it’s served with (even just solo) is so comforting.  So I couldn’t resist making this Roasted Acorn Squash Soup when I saw Guy Fieri make it the other day on the Food Network.  The shallots really stand out in this soup and the pistachio crostinis are a suprising (and tasty!) touch.  This dish is the epitome of comfort food. 

Mmmmmmmmm...

Roasted Acorn Squash Soup with Pistachio Crostinis

• 3 acorn squash
• 6 shallots, diced
• 6 garlic cloves, peeled
• 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 stick unsalted butter, in all
• 4 cups chicken stock (I use bullion cubes and water)
• 1/4 teaspoon cayenne
• 1/4 teaspoon white pepper
• 1 teaspoon sage, dry
• 1 teaspoon savory
• 1 bay leaf
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/3 cup grated Parmesan
• French bread
• Pistachios, crushed

 Preheat the oven to 350 degrees.  Cut the squash in half and remove seeds. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a diced shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead. 

In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve. 

For an extra touch, toast slices of French bread.  Slather with butter and sprinkle with pistachios – toast for another minute or so until the butter melts.  Place one piece of toasted bread in the middle of each bowl of soup – delicious!

Aguacate!

Aguacate is one of my favorite Spanish words to pronounce, it means avocado.  For Christmas, my parents gave me some fun gadgets from Cook’s Warehouse (one of the best cooking stores eva!)  This avocado slicer is wonderful!  It slices through the buttery flesh of the fruit easily and makes perfect, even slices.  Great to throw atop a salad, tacos or just sprinkle with salt and lime juice and enjoy! 

An unsliced aguacate next to my new gadget

 

Perfect slices!

 

Green Egg and…Pizza

Some of the most delicious pizza I’ve had was homemade on Friday night and prepared on the Big Green Egg.  I made a batch of marinara from scratch and we took it to our friend’s place (where the Egg is nestled) and made four different, delicious pizzas.  We used premade, refrigerated dough and layered  on the toppings.  The Egg was a hot 550 degrees and each pizza cooked for about 7-8 minutes.  The first pizza was all cheese (and turned into a calzone — working with dough can be tricky!)  One was a “white” with blackened chicken, mozzerella, red onions, banana peppers and sun-dried tomatoes.  Another had roughly chopped salami, green onions and fontina cheese and the last concoction had a little of everything.  The crust came out thin and crispy with a nice smoky flavor.  I can’t wait for the next pizza party!

White Pizza on the Egg

This dish is my shepherd (pie) I shall not want (anything else after this satisfying meal)

I’ve never made shepherd’s pie before, but I keep seeing recipes for it pop up as a yummy winter dish.  So, on this Sunday evening I thought I’d give it a try (tweaking an Emeril recipe) and it was better than I anticipated (Jim ate three servings!)

Shepherd’s Pie:

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 3 medium carrots, sliced
• 1 rib celery, sliced
• handful of cremini mushrooms, quartered
• 1 tablespoon kosher salt
• 3/4 teaspoon dried oregano
• 4 cloves garlic, minced (I almost always double the garlic in recipes, this originally called for 2 cloves)
• 3 tablespoons tomato paste
• 1 pound ground beef
• 1/4 cup beef broth (I throw water and beef bullion together, $ saver)
• 1/2 teaspoon Worcestershire sauce
• Freshly ground black pepper
• 1 can of corn
• 4 cups Mashed Potatoes, recipe follows
• 1/4 cup grated Parmesan, optional

 Preheat oven to 400 degrees F

 Heat olive oil and butter in a pot.  Add onion through oregano and sauté on low for about 10 minutes.  Add minced garlic after 9 minutes have passed.  Once 10 minutes are up, add tomato paste and cook on low for another 8 minutes.  (Make sure you check every few minutes to keep from burning.)  Toss in ground beef through pepper and cook until meat is no longer pink – about 5 minutes. 

Veggies and meat w/ tomato paste (and a fun gadget)

Layer a baking dish with canned corn, then add meat/veggie mixture.  Top with Mashed Potatoes, sprinkle with parm and bake for 40 minutes.  Let sit for 10 minutes before serving. 

 Mashed Potatoes:

• 1 1/2 pounds russet potatoes, peeled quartered
• 2 teaspoons kosher salt, plus more for seasoning
• 3/4 cup whole milk or whipping cream
• 6 tablespoons unsalted butter
• 1 teaspoon dried parsley
• Freshly ground black pepper

 Put potatoes in a pot and add water, filling to about an inch above potatoes.  Add 1 teaspoon of salt to water, bring to a boil and simmer for 15 minutes.  Meanwhile, in a small pot, heat milk and butter.  Once butter has melted, turn off heat and cover to keep warm (before adding to potatoes). Drain potatoes, put back in pot, add milk and butter concoction, parsley, pepper and remaining salt.  Beat with a hand mixer until smooth.

Everything layered and ready to go in the oven

Beer me.

The Ingredients

If I was ever on that show The Best Thing I Ever Ate…Soup this recipe would be the best Beer Cheese Soup I’ve ever eaten.  Quite possibly the best soup, period.  I can’t wait to make this in football season.  (The Spicy Popcorn Garnish will really wow your soup eaters :0)  Thanks Emeril! 

Beer Cheese Soup with Spicy Popcorn Garnish

• 5 tablespoons butter
• 1 onion, chopped
• 2 celery ribs, diced
• 1 parsnip, chopped
• 4 cloves of garlic
• 1/2 c. flour
• 4 c. chicken stock
• 2 c. pale ale (The #’s Ale I picked up at The Parish Market was delicious)
• 2 bay leaves
• 1/2 teaspoon cayenne
• 1/2 c. heavy cream
• 2 c. sharp Cheddar, grated
• 1 1/2 c. crumbled Stilton
• salt and white peppar to taste

Heat butter in a pot.  Add parsnips, onion and celery and cook until tender, about 12 minutes.  Add garlic and cook 1 minute.  Sprinkle flour over veggies and cook 3 to 4 minutes, stirring constantly.  Gradually whisk in broth and beer.  Add bay leaves and cayenne.  Simmer, stirring often, for one hour until the soup cooks down.  Add heavy cream and cheeses (slowly) and stirring constantly.  Season with salt and pepper to taste.  Serve hot.  Garnish with Spicy Popcorn Garnish.

Spicy Popcorn Garnish

• 3 tablespoons vegetable oil
• pinch of cayenne
• 1/3 c. popping corn
• 1 teaspoon Emeril’s Southwest Essence
• pinch of salt

Heat oil in a pot and season with a pinch of cayenne.  Put one corn kernal in the pot at the oil heats.  Once it pops, add the remaining kernals.  Cover pot with lid as popcorn pops, about 2 minutes.  Toss popped corn in a bowl with remaining ingredients and serve atop soup. 

Beer Cheese Soup with Spicy Popcorn Garnish served in mini Le Crueset pots

Laissez les bons temps rouler!

What better way to enjoy Fat Tuesday (and think about what I’ll be giving up beginning Wednesday) than with a big pot of jambalaya?  This dish wouldn’t be complete without the addition of shrimp, chicken, Patak andouille and a sinus-cleansing dose of cayenne.  Next time I make this, I’ll double the recipe — there was barely enough for the two of us to have leftovers for lunch!

A hearty pot of Jambalaya

Jambalaya

• 1/2 lb. medium shrimp, chopped (I buy it already cooked so you just throw it in)
• 1 chicken breast, boiled and shredded
• 2 links Andouille sausage, chopped and pan fried
• 1 tablespoon Emeril’s Creole seasoning
• 2 tablespoons olive oil
• 1 chopped onion
• 1/2 chopped red bell pepper (or green or yellow)
• 2 ribs chopped celery
• 3 cloves chopped garlic
• 1/2 cup chopped tomatoes (I used 3 Roma)
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• Salt and pepper

In a bowl combine shrimp, chicken, Andouille and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Season to taste with salt, pepper and Creole seasoning and you’re ready to serve!  (Warning:  this is a spicy dish, not for anyone that can’t handle heat.)

Fingerlingin’ Good

This is an easy and tasty side dish — and goes with breakfast or dinner (I had mine alongside omelets).  Enjoy!

Garlicky Fingerling Potatoes

• Two handfuls of fingerling potatoes, quartered, lengthwise
• 1 tablespoon extra virgin olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon parsley (dried or fresh)
• Four garlic cloves

Preheat the oven to 400 degrees.  Toss all the ingredients together in a baking dish, place in the oven and bake for about 45 minutes, or until easily pierced with a fork.

Ready to go into the oven

Scraps

I was recently honored with my first blogging award by my fellow foddie blogger at You are what you eat…or reheat.   The Honest Scrap Award requires me to share 10 facts about myself you make not have known (similar to the Facebook 25 things). Anywho, here they are: 

The official Honest Scrap logo. I think.

1. I hate baking
2. My beau and I have been together for seven years. If he doesn’t propose this summer, he’s in big trouble.
3. Eggs, sushi and fried chicken are a few of my favorite foods.
4. I have a scar in the middle of my right hand from burning myself while caramelizing sugar for a pumpkin flan when I was in 8th grade. (One of the reasons I do not like to bake.)
5. I am obsessed with the library. I love to read and a lot of my blog titles are inspired by classic novels.
6. I <3 pit bulls.
7. My beau is a zoologist and we have over 20 animals living with us (all in the basement, thank you).
8. Nothing makes me happier than buying new serving pieces (except cooking, of course). Although, I am quickly running out of storage space.
9. I get the majority of my news from Twitter and Facebook — just like 40% of Americans under the age of 40.
10.  I will be attempting a vegetable garden this summer.  There, I said it.  Now I must go through with it!

Cabbage Patch Rolls

My mother’s birthday was last Friday.  She and Daddy were at the lake for the weekend, so they came for dinner last night.  We toasted the evening with a signature drink of a Champagne Pomegranate Cocktail, followed by Roasted Red Pepper Soup and an entree of Cabbage Rolls with Champagne Risotto.  For dessert, I picked up some Black & White Cookies — my mom’s favorite, from when she was little in New York.

I’ve been playing with the settings on my camera.  What do you think?

The champagne, featured throughout the meal

Blanch the cabbage for about 30 seconds to soften

The meat mixture rolled and forming the first layer in the dish

Add half a chopped red apple and the white sauce

Sprinkle with cinnamon

Add second layer of cabbage rolls, top with remaining sauce, apple and more cinnamon

Meanwhile...

I roasted red peppers for the Roasted Red Pepper Soup (toss peppers with evoo and bake at 350 for about 45 min.)

Doesn't that look delicious? Baked Cabbage Rolls with Champagne Risotto (topped with pancetta)

Don't forget the crusty garlic bread

And for dessert, Black & White Cookies.

My Goodness, My Goulash

If the USA team won the gold medal in hockey, this title would have been Gold Medal Goulash, however, since I drowned my sorrows of our loss in Guiness, I thought this was also appropriate.  Enjoy…and be proud of our boys that came home with the silver.  We’ll meet again in Rio!

Hungarian Goulash

4 tbsp. evoo
2 yellow onions, chopped
2 lbs. beef chuck, trimmed
   and cut into 1⁄2″ cubes
Kosher salt and freshly ground
   black pepper, to taste
1⁄4 cup sweet paprika
2 tsp. dried marjoram
2 tsp. caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, diced
2 medium parsnips, diced
1 1⁄2 lbs. medium new potatoes, peeled
   and cut into 1⁄2″ cubes
1 tomato, diced
1 Italian frying pepper, diced

1. Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 6 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.

2. Add potatoes and cook, uncovered, until tender, about 55 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.  (The Rye bread really makes it, so I would def. serve with it!)

Serves 4 – 6.

Recipe adapted from Saveur.

(It’s not) Chili Weather

Today was not the kind of day that makes you want chili.  It was sunny and in the 60s in Atlanta, but I wanted chili….so here it is.

After Jim took a bite of this, he said he wanted to sing this song and bust out the sprinkler (he gets really excited about delicious food). I honestly don’t know if I can ever make chili again without making these corncakes to serve on top…an exciting accompaniment that adds kick and makes a beautiful presentation.

Black Bean Chili with Jalapeno-Scallion Corncakes

The meat and veggies cooking

The corncake batter

Beauties!

A delicious pairing

Ladle up the chili.

Add cheese (I usually like to use something a little fancier than sliced American, but it was all I had in the house)

Add a little more chili to melt the cheese.

Top with a corncake and enjoy!

Ingredients

• 1 pound ground beef lean
• 1 tablespoon evoo
• Salt and pepper
• ½ tablespoon Worcestershire sauce
• 1 medium onion, finely chopped
• 4 to 6 cloves garlic, finely chopped
• 1 package of frozen onion and peppers (sometimes cheap & easy is okay)
• 2 tablespoon chopped jalapeno, divided (I use canned)
• 1 ½  tablespoons dark chili powder
• ½ tablespoon cumin
• ½ cup beef stock 1
• (14 1/2 ounce) can diced tomatoes
• 4 oz. tomato paste
• (15-ounce) cans black beans, drained and  rinsed to cut sodium
• tablespoons chopped fresh cilantro, a handful, optional
• 1 (8 1/2-ounce) packages, corn muffin mix
• 8 oz cheese (your choice)
• ½ cup milk
• 1 egg, beaten
• 1 tablespoons vegetable oil
• 1 scallions, thinly sliced
• Spray evoo, for greasing griddle pan

Directions

In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, peppers, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.

Mix together package of corn muffin mix with ½  cup milk, 1 beaten egg, 1 tablespoon vegetable oil, jalapenos and scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.  Butter the corncakes as they come of the griddle (because you know you want to).

To serve, top bowls of beef, cheese and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

Thanks Rachel!

 

Mexican Jumping Bean (Legume, really) Soup

Okay, so I took the day off to get some things done around the house.  I planted my flower pots and around the mailbox, organized my kitchen cabinets, did major grocery and farmer’s market shopping and some heavy duty cooking for dinner.  Did I mention I threw together this soup in the midst of this?  This is so easy and delicious — wow anyone.

Mexican Lentil Soup (with Jim's fave, purple tulips, in the background)

Mexican Lentil Soup

• 4 cups water
• 2 chicken bullion cubes
• 2 chipotle seasoning cubes
• 1 bay leaf
• ½ cup brown lentils
• 1 bay leaf
• 1 teaspoon coriander
• 1 teaspoon thyme
• ½ tablespoon cumin
• salt and pepper to taste
• ½ onion, diced
• 1 carrot, diced
• 1 purple potato, cubes
• 2 tablespoons chopped cilantro
• 1 avocado, sliced
• ½ cup shredded cheese, your fave (I used pizza cheese, b/c that’s what I ha in the fridge)

 Add water through potatoes to pot, bring to a boil and simmer on low for about an hour TOTAL time.  Garnish each bowl with cilantro, avocado and cheese.  Enjoy.

(Warning: the chipotle bouillon packs a little heat.  Subtract it, or add more water to taste.)

Spud Muffin

These potatoes make a delicious side dish — especially for cheese lovers.

Cheesy Scalloped Potatoes with Caramelized Onions

• 1 teaspoon unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, peeled and thinly sliced
• Salt
• Freshly ground black pepper
• 3 teaspoons minced garlic
• 1 tablespoon fresh thyme (or ½ tablespoon dried)
• 2 pounds all purpose potatoes, peeled and cut into 1/4-inch thick slices
• 2 tablespoons Emeril’s Creole Essence
• 2 cups grated Gruyere, or Swiss cheese
• 2 cups heavy cream or half-and-half

Directions

Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.

 Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions, add 1 cup of cheese….followed by more potatoes and onions. Add the cream, top with cheese and cover with foil.

Roast until nearly all the liquid has been absorbed, about 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.

Remove from the oven and let sit for 10 minutes before serving.

Agrodolce (Sweet & Sour Pork: Italian-style)

This recipe from Cooking Light is divine.  I served it alongside Long-Grain & Wild Rice and Roasted Veggies.

Dinner is served!

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Agrodolce is an Italian sweet and sour sauce that combines sugar and vinegar. In this version, acidic wine and vinegar harmonize with the sweetness from the onions and raisins.

 Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

 Ingredients

Agrodolce:

• 1 tablespoon  olive oil
• 2 cups  vertically sliced onion
• 1 cup  sliced shallots
• 1 tablespoon  sugar
• 3/4  cup  dry white wine
• 1/3  cup  golden raisins
• 1/4  cup  red wine vinegar
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

 Pork tenderloin:

• 2 teaspoons  fennel seeds, crushed
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  freshly ground black pepper
• (1-pound) pork tenderloin, trimmed
• Cooking spray

 Preparation

1. To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

 2. Prepare grill.

 3. To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce.

Perfection.

You Say Potato, I Say Frittata

I made this delicious fritatta at the lake on Mother’s Day — for my mother and grandmother.  (Daddy, too)  I think roasting the broccoli before throwing all the ingredients together really brought out the flavor.  Throw in Patak beef  bacon and you’re sure to have a crowd pleaser.

Broccoli, Bacon & Cheese Frittata

Ingredients

• 6 large eggs
• ½  cup freshly grated Parmesan
• 1/3 cup milk
• 1/4 teaspoon freshly grated lemon zest
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• Large head of broccoli, chopped into florets and roasted w/ evoo (Use or add other veggies like onions, spinach, asparagus, etc.)
• 2 slices Patak beef bacon (Or about 5 slices “regular” bacon.  You can also use ham or Canadian bacon.), cooked and coarsed chopped

 Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

 Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the broccoli and bacon, and heat through, about 2 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Let sit for about 5 minutes, then cut into squares.  Serve warm or room temperature.

Patak beef bacon

Before going in the oven

Post-oven

Breakfast is served - Happy Mother's Day!

The Girl Who Played with Pasta

So…my inspiration for this dish was the May 2010 cover of Bon Appetit.  I tweaked the recipe a bit to my liking, so I’m listing the original recipe below, as well as my variations — so you can make it how you like it.  Afterall, isn’t cooking really all about what explodes on YOUR tastebuds?  Oh, and if you haven’t gotten into the  Stieg Larsson series.  You should. 

Fettuccine with Peas, Roasted Broccoli & Pancetta 

Ingredients 

• 12 ounces fettuccine or penne (I used whole wheat fettuccine)
• 3 ounces pancetta or bacon, chopped
• 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces (I subbed a head of broccoli, which I roasted with a little EVOO before adding to the dish)
• 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
• 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts (I didn’t have green onions in the house, so I used half a yellow onion)
• 2 garlic cloves, pressed
• 1/2 cup finely grated Parmesan cheese plus additional for serving (I used about a cup)
• 1/3 cup heavy whipping cream (I used about a cup here, as well, to make it saucier)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 1/4 cup chopped fresh Italian parsley, divided (I used dried)
• 1/4 cup thinly sliced fresh basil, divided (I used dried)

Preparation 

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. 

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat. 

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese. 

My twist on Bon Appetit's pasta

Desta(nation) Delicious!

I discovered my love of Ethiopian food about a year ago when Jim and I decided  to grab lunch at Desta Ethiopian Kitchen (b/c we bought a coupon from Creative Loafing) and we both discovered something amazing.  Ethiopians do not use silverware, instead, they use injera, a spongy flat bread, to scoop up bites of food.  And it’s delicious.  Especially when you’re scooping up Zilzil Tibs (pictured below), tender strips of ribeye cooked with red onion and jalapenos.  (Excuse my drool.)   Use the injera to sop up the array of spices lined up on the side of the plate and you will definitely start craving Ethiopian food…and you’ll also need that injera to dull the heat in your throat. 

Jim loves the Vegetarian Combo, which is a great way to sample a lot of different dishes.  Everything on this plate is mouth-watering and will introduce you to flavors you never knew existed.

So, what are you waiting for? 

Zilzil Tibs & Injera

 

Vegetarian Combo

Cinco de Junio

Like my friend over at You are what you eat…or reheat, I love Mexican food.  So, why not celebrate Cinco de Mayo in June?  Jim mentioned seeing these mouth-watering enchiladas on Food Network, so I thought I’d surprise him and prepare them for dinner — along with refried beans and yellow rice.  These are quite possibly the tastiest enchiladas I’ve had in my life…if I do say so myself.

Adding chicken to enchilada filling

Spoon filling onto corn tortilla

"cigar-rolled" enchiladas lined up in baking dish

Cover with enchilada sauce

Add cheese

pop in the oven

Dinner is served!

Chicken Enchiladas with Refried Beans & Yellow Rice

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock (I like to use two cups of water and two ck bullion)
• Two cans red enchilada sauce
• Chopped cilantro leaves
• 2 cooked chicken breasts (I boil and shred)
• Salt
• Freshly ground black pepper
• 10 large corn tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Refried beans, (I use canned and heat through)
• Yellow Rice, recipe follows

Directions

Preheat the oven to 350 degrees.

 Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of one can of enchilada sauce, some fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

 Begin assembling the dish. Take a large baking dish and a small one (I made this stretch into one a half casserole dishes) and smear the bottom with some of the reserved enchilada sauce. Now take the corn tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the enchilada sauce and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

 Serve hot with Refried Beans and Yellow Rice and sour cream.

Yellow Rice Ingredients:

• 2 cups long-grain rice
• 4 cups water
• 2 cloves garlic, smashed
• 1 tablespoon turmeric
• 1 teaspoon kosher salt
• 1 bay leaf

Directions:

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.  (I throw everything into my rice cooker, turn on and it’s ready in 20 minutes.)

Dining in the Redneck Riviera

You may have heard of a little stretch of beach known as the Redneck Riviera.  That would be Panama City Beach, FL.  A town known for its abundance of spring-breakers, hairy backs and keg stands.  After enjoying a to-go lunch staring at the sea, I believe it should also be known for its fish tacos.

The Mahi Mahi fish tacos at Schooners in PCB are the bomb.  The grilled fish rests in flour tortillas and is topped with shredded cheddar-jack over a bed of key lime slaw.  Get the black beans and yellow rice on the side, stick your feet in the sand and enjoy the sound of the ocean. 

(Did I mention you can order them to-go and wait on the beach?  They’ll call your cell when it’s ready.  Oh, and ask for Wayne.)

Mmmm...tacos.

Let them eat cupcakes!

So…some of my friends are obsessed with cupcakes.  Thus, while I was stopped at a red light on LaVista, and looked to my right and saw Carolyn’s Cupcakes, I couldn’t resist swinging into the parking lot to give ‘em a try.  The man working behind the counter was very friendly and informed me they’d been open about three months.  I picked up the Red Velvet Cupcake and the Banana Split Cupcake, which we noshed on after dinner.  (Did I mention they have super-cute cupcake-smelling candles in a a cupcake-shaped dish?!?  Adorable!) Let’s just say, I’m glad we have these pictures to remember the cupcakes by.

Oh, and the little paper bags they come in are a sweet touch.

Two of Carolyn's Cupcakes

Squash Blossoms

I love acorn squash.  I think I may have mentioned that once, or twice, before. 

So, when an acorn squash plant sprouted out of our compost heap, Jim and I were thrilled.  And now that we have an acorn squash the size of a tennis ball, we’re really thrilled.  Guess I need to find some more recipes…

Do you have a favorite recipe using acorn squash?  Or a tip for growing them?

Baby squash!

Summer Supper

I’ve been trying to cook a little healthier lately, so I thought I’d try turkey burgers.  I found this amazing recipe {from Emeril, of course} and have already made them twice this week.  The ingredients that are mixed in with the meat make it so flavorful — you really don’t miss the beef.  I served with coleslaw, tater tots and corn on the cob with cilantro butter…a perfect summer supper!

Ingredients

1 pound ground turkey

1/2 minced red onion

1/4 cup minced green onion, (about 1 scallion)

1 poblano peppers, diced

1 egg white

1 tablespoons Emeril’s Southwestern Essence

½  teaspoon ground cumin

½  tablespoon Worcestershire sauce

Whole wheat burger buns

Slices of your favorite cheese

Lettuce leaves

Sliced tomato

½ sliced red onion

1 avocado, thinly sliced

Chipotle mayo (I open a can of chipotles and dribble about a teaspoon into a half cup of light mayo)

 Directions

Preheat the grill to medium-high heat.

 In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg white, Essence, cumin and Worcestershire sauce. Divide the turkey into patties – 6 to 8, depending on how big you like them.

 Place the burgers on the grill and cook until turkey is done, about 3 minutes per side.

 Serve the burgers with cheese on the buns with lettuce, tomato, sliced red onions and avocado, garnished with chipotle mayonnaise, mustard, and ketchup to your liking.

Burger with all the fixin's and summer sides

Pizza Party

I love Fellini’s Pizza.  Now I love that I can make it at home. 

Swing by any Fellini’s (or another pizzaria…most of them sell their dough) and ask for a “large dough.”  Once you get experienced with pulling the dough, you can actually get four pizzas out of one large dough.  We’ve been trying out lots of different pizzas and sauces. Every single one has been delicious. 

When you get the dough home, roll it out with a rolling-pin, being sure to dust your surface generously with flour.  Try picking the dough up, once rolled, and using your hands to stretch it thinner — you’ll get better with practice.  I promise.

Lay the dough out on a hot pizza stone, top with whatever sauce, cheese and toppings you like and pop into a 400 degree oven, on the lower rack (this cooks the crust perfectly and won’t burn the cheese on top) for about eight minutes.  When it’s ready, slice into pieces and serve with parmesan cheese (it’s okay to use the stuff in the green container on pizza) and red pepper flakes.

To throw an awesome Pizza Party, it’s good to have two pizza stones. As one is set on the table for your friends to eat, you can be getting another pie ready and in the oven.  Jim and I did this for seven other friends while we were on vacay together and we made eight pizzas — putting a new one out about every ten minutes. It was a hit and soooo much fun!  We’ll definitely be doing it again!

Spreading the sauce on the dough

Sprinkle a little cheese

Everything Pizza: onions, turkey pepperoni, banana peppers, black olives...

Hawain Pizza: Pineapple chunks, sliced ham, sauce and cheese

BBQ Chucken Pizza: BBQ chicken, white onion, cheese & BBQ sauce

Note:  To make one BBQ chicken pizza, I grill one chicken breast on the Panini Maker, then shred once cooked.  I add it to pot with about a cup of bottled BBQ sauce and heat it all through on low, about 10 minutes or so.  Then it’s ready for a pizza!

Funday Sundae

So, in honor of National Ice Cream Day, we decided to make these sundaes at home.  We did a colorful twist on a banana split.  The addition of the fruit and using low fat ice cream makes you not feel SO bad that you’re splurging on this decadent summertime treat.

Banana Split

Ingredients

Breyer’s Reduced Fat Ice Cream (I chose Coffee Fudge Brownie)

Bananas

Whipped topping

Fresh blueberries

Marachino cherries

Chocolate syrup

Layer the bottom of the glass with pieces of banana.  Top with ice cream, whipped topping, chocolate syrup, blueberries and cherries, sit on the back deck and enjoy!

 

The perfect summertime treat

Note:  I have not yet tried making my own ice cream.  It’s on my bucket list.

Summer Salad

I love summer.  The abundance of fresh vegetables are so pleasing to the palate.  This little salad is great to serve on a weeknight with homemade pizza, or nice enough to serve alongside a holiday dinner.  This dish really adds color to your plate — whatever the occasion. 

Tomato, Onion & Cucumber Salad 

1 red onion, sliced 

2 cucumbers, sliced 

3 Roma tomatoes, sliced 

1 TBS EVOO 

1.5 TBS vinegar (anything works, red, white, balsamic — here I used Tarragon Vinegar) 

Salt, pepper and garlic powder to taste 

Toss everything together and refrigerate for at least an hour.  Served chilled. 

Tomato, Onion & Cucumber Salad

Cucumber

Lounging at the Lake

There’s nothing better than a relaxing weekend (or longer!) at the lake. As I end a weekend and start a busy week, I’d like to take a moment to reflect on the calmness of Lake Sinclair. Add in grilled cheeseburgers (grilled on charcoal, the only way my dad says is the correct way!), family and a margarita and it’s a perfect day. Is it Friday yet?

Burgers and a 'rita

The Wonders of Won Tons

I love potstickers. I especially love the yummy dipping sauce you dredge them in before popping them in your mouth.  Below is a recipe for both. 

Enjoy.

Oh, and don’t forget the wasabi.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Yield: 12 servings (serving size: 2 pot stickers and about 2 teaspoons sauce)

 Ingredients

Pot stickers:

1/2  cup  dry sherry

1/2  cup  water

1/2  ounce  dried shiitake mushrooms

3/4  cup  finely chopped bok choy (about 1/2 pound)

1/3  cup  chopped green onions

1/4  cup  finely chopped water chestnuts

1  tablespoon  low-sodium soy sauce

1  teaspoon  salt

2  teaspoons  minced peeled fresh ginger

2  teaspoons  grated lemon rind

1  teaspoon  dark sesame oil

Dash of hot sauce

1/2  pound  ground chicken or turkey

24  wonton wrappers

2  tablespoons  cornstarch

1/4  cup  vegetable oil, divided

1  cup  water, divided

 Sauce:

5  tablespoons  mirin (sweet rice wine)

1/4  cup  low-sodium soy sauce

1/4  cup  seasoned rice vinegar

3  tablespoons  chopped green onions

1  teaspoon  chile paste with garlic

Preparation

To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

 Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

 To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

 

Won Ton wrappers

Meat mixture

After adding filling, pinch two opposite corners together

Pinch two remaining corners

Be sure to set in cornstarch before frying

Fry in oil before adding water and lid and steaming the rest of the way

Sprinkle with chopped green onion and serve with dipping sauce

Pine Street is the new Main Street

I love sausage.  I mean I looooove sausage.  Patties or links with breakfast, crumbled hot italian in spaghetti sauce or grilled (preferably over charcoal) and served in a hoagie roll with onions and peppers.  Today I will talk about the latter.

My fiance is from Long Island and grew up eating Sausage and Peppers.   This weekday meal consisted of some kind of grilled sausage, or bratwurst, served in a roll and heaped with sautéed onions and green peppers.  He has turned me on to this simple, easy and delicious meal that I thought just couldn’t get any better.  Until I stopped by the Pine Street Market to check out what they had to offer.

My massage therapist told me about the new deli that had recently opened in Avondale.  One of his clients had shared they had a quite an array of meats to choose from…including fennel sausage (which I happen to adore), black truffle salami, chorizo and more!  I chose the roasted poblano pepper sausages, chorizo salami and some chevre. 

Oh yum.

I know I said earlier I didn’t think Jim’s Sausage and Peppers could get any better…but piling those veggies on top of that poblano sausage just (to quote Emeril), “kicked it up a notch.” 

What do you like to put on your grilled sausage?

My goody bag

My goodies

Sausage & Peppers

Meatless Monday

Ok, so I know I haven’t blogged in a while, but I have a good excuse(s).  In the past month, I have gotten engaged, turned 30, started WeightWatchers (the latter because of the former two) and been out-of-town 11 out of the past 22 days.  Oh, and my camera has been in the shop — hence the picture below, which was taken with a BlackBerry (not too bad, I think).  Needless to say — it’s been a crazy few weeks!

So, in honor of starting a healthier way of eating, I thought I’d post a WeightWatchers recipe I made last night.  I must say, I was a little leery about trying a WW recipe.  I thought if it’s only a few “points” it can’t taste good, right?  Wrong.  This is your perfect Meatless Monday Meal.

Pan-Roasted Mahi-Mahi with Olives, Lemon and Spinach Orzo

(Serves 2, 7 points)

• 1/2 cup uncooked orzo
• 2 TSP olive oil
• 2 skinless Mahi-Mahi fillets (I have the best luck with the frozen fillets)
• 1/2 red onion, sliced vertically
• 1/4 cup sliced pimento stuffed olives
• 6oz bag of fresh spinach leaves
• 1/3 cup white wine
• zest from one lemon
• 1/2 TSP dried dill
• 4 lemon wedges
• salt and pepper to taste

Cook orzo according to package directions, omitting salt and fat.  While orzo cooks, heat EVOO in a pan over med/hi heat.  Sprinkle fish with salt and pepper, to taste, on each side and add to pan.  Cook fish 4 minutes per side, remove from pan and keep warm.

Add onion to pan and saute until clear, about 4 minutes.  Add olives, spinach, wine, zest, dill and salt and pepper to taste and stir until spinach begins to wilt.  (I like to throw a lid on the pot for about a minute to help wilt the greens.)  Stir in the orzo.  Divide evenly between two plates, add the fish and serve with lemon wedges.  And who said healthy had to taste bad?

 

Only 7 points!

Mykonos & Music & Marietta

Every year I have the opportunity to attend the Georgia Music Awards – which I love.  This year it was held at a new venue, the Cobb Energy Center (an amazing facility!).   En route to the annual show, my friend and I grabbed dinner at a Greek diner we spotted, Mykonos Grill.   Since I never go OTP (especially to eat), I thought this event should be documented. 

Dinner started off with a plate of EVOO sprinkled with red pepper flakes, parsley and shaved parmesan in which to dip pita bread.  I will definitely be making this at home. 

Greek App

My entree was so good, I forgot to take a picture until I had already dug in.  I ordered a Greek Salad with Gyro meat on top (and extra Tzeki Sauce on the side).  It was delicious.  

And if I ever venture out to Marietta again, I’d definitely stop by this joint. 

My dinner (well, some of it anyway)

Park Here

Last night my friend and I visited Park’s Edge for the first time. 

We were blown away.

The owner led us to our table {we chose to dine al fresco} which was elegantly set with a white tablecloth and cayenne colored napkins — perfect for fall! 

After allowing us to sample a few pinots before selecting our favorite, our server started us out with a basket of crusty french bread and a head of roasted garlic.  Marvelous.

Soup du jour

We both ordered the soup of the day, a heavenly bowl of pureed spinach topped with a cold salad of onion, tomato, cremini mushrooms and lamb juice, amongst other ingredients.

 We split the Chicken Chili Roll as an appetizer. 

Chicken Eggroll with a kick

Finally, I ordered the Heirloom Tomato Salad and could only muster about two bites — I was already stuffed!  However, the wedges of green and red tomatoes atop greens with thick slices of mozzarella was not only pleasing to palette, but also the eye.  Note: I had already embarrassed my companion enough with the brilliant BB flash, so I refrained from snapping a pic of my entree.  Camera = in the shop. Still.

Towards the end of the meal, Chef {another owner} Jorge stopped by our table to chat and enquire about our meal {which was perfection, btw}. Impressive.

Needless to say, we did not order dessert.

However, we will be back for brunch.  Per Chef Jorge the Crab Cake Eggs Benedict and Chilaquiles with a Fried Egg are TDF. 

Oh, and the bottomless Mimosas and Bellinis on the weekends are the perfect hangover cure.  Go get one.

Ding How

I don’t know about you, but I LOVE Chinese food.  In the past, it seems that whenever I’ve tried to make it at home, it just doesn’t come out as tasty as take-out.

Thanks to Bon Appetit, that is no longer the case.

This dish is perfect.  It will have your family and friends asking for seconds, so you might want to double the recipe.  (We fought over the leftovers.)

Beef, Mushroom & Snow Pea Stir-Fry

• 1lb. sirloin steak, sliced into thin strips
• 1TBS Asian sesame oil
• 1TBS minced (and peeled) fresh  ginger
•  2 large handfuls of mushrooms (I used Cremini, but the original recipe called for Shiitake — use what you like!)
• 1 large handful of fresh snow peas
• 1 bunch green onions, sliced, divided
• i cup fresh cilantro, roughly chopped and divided
• 5TBS Hoisin sauce
• 3 cloves fresh garlic, roughly chopped
• 1TBS Sriracha
• 1/4TSP Chinese five-spice powder (You can find this at the grocery store, but I made my own)

Sprinkle beef with salt and pepper.  Heat oil in a large nonstick pan over med/hi heat.  Add ginger and mushrooms; stir-fry for about 3 minutes.  Add beef to skillet and stir-fry for another minute.  Add snow peas, half of the onions, half of the cilantro and stir-fry for 1 minute.  Stir in hoisin, Srircha, garlic and five-spice powder. Saute  until peas are crisp tender, about 2 minutes. 

Serve over brown rice and top with freshly chopped cilantro and green onions.

Bon Appetit!

 

Si, quiero Paella

I have a new favorite foodie website.  It’s full of creative recipes accompainied by gorgeous photos.  Take a peek:

Food 52

I have prepared over a half a dozen recipes in the past few weeks, and everything has been outstanding.  Seriously.  These are blow your hair back kinda concoctions. I had a taste for Paella about  a month ago and stumbled upon this recipe.  OMG. It’s soo good, I’ve already made it twice this month.  I considered having a Spanish themed Thanksgiving so I could make it a third.

I tweaked the original recipe a little by adding some additional meats/seafood, but this is definitely a dish I’ll be making for years to come…especially for company.  It’s soooo good, soooo easy and everyone thinks it’s a really exotic and difficult dish to make. And it’s okay to let ‘em keep thinking that ;0)

Sextuple Surprise Paella

Triple Surprise Paella (or sextuple, in this case)

Serves 4

• 4 Chicken drumsticks (I like to use chicken wings)
• 3 Links of Pork Chorizo (I used one Andouille and one Chorizo)
• 1 pound Shrimp (shelled and deveined), seasoned with salt and pepper
• ½ pound mussels
• ½ pound crab legs
• 3 cups Chicken Stock
• 1 Med. Red Onion (sliced)
• 2 cups Bell pepper (diced, assorted colors)
• 2 Cloves Garlic
• 1 1/2 cup Arborio Rice
• 3/4 cups Olives (sliced, assorted types – green and kalamata work great)
• 1/2 teaspoon Fresh thyme leaves (whole)
• 1/2 teaspoon Cumin (ground)
• 1/4 teaspoon Saffron springs (can be found behind the pastry counter at the DeKalb Farmer’s Market — $7.99/gram)
• 2 Bay Leaves
• Salt & Pepper (to taste)
• evoo (for pan)

1. Preheat oven to 425ºF
2. In a 12″ saute pan (or 18″ paella pan) add enough olive oil to cover the bottom. Put pan over medium to high heat.
3. Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.
4. Place chorizo in pan and sear both sides. Remove from heat and set aside.
5. Add onion to pan and cook until soft.
6. Add garlic, peppers and olives. Continue to saute for 5 – 10 minutes. Season with salt and pepper.
7. Add rice and saute for 3 – 5 minutes (until rice begins to toast)
8. Add chicken stock.
9. Add cumin, saffron, bay leaves and thyme. Salt and pepper to taste.
10. Add chicken and chorizo to pan. Arrange in decorative fashion. Cover with foil.
11. Place pan in preheated oven. Cook for 45 minutes.
12. Add shrimp, mussels and crab legs and cook for an additional 10 minutes. Serve.

Gettin' started

Toasting the Arborio rice

You can sub Turmeric (poor man's Saffron) for Saffron threads

Going in the oven

Ready to be topped with seafood

Delicious one-dish dinner

Check out the original recipe here.

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Turkey Lurkey

This Thanksgiving marked the roasting of my first turkey. I was very nervous — since I’d never prepared a large piece of meat like this. Bon Appetit got me through it just fine. I decided to attempt the Malt-Beer-Brined Turkey with Malt Glaze, and I’m glad I did! This Thanksgiving dinner featured one of the best turkeys I’ve ever had {Grandma’s can’t be topped} — and it was so moist, we didn’t use gravy.

My only worry, is how I’m going to top this bird next year!

Malt-Beer-Brined Turkey with Malt Glaze

Ingredients (I halved this recipe, since we had a 6.5lb turkey)

Glaze
•2/3 cup barley malt syrup
•1/4 cup malt vinegar or apple cider vinegar
•6 fresh sage sprigs
•4 fresh thyme sprigs
•1/2 teaspoon ground black pepper
•2 tablespoons (1/4 stick) unsalted butter
Brine, Turkey, and Aromatics
•4 quarts water
•2 cups Diamond Crystal coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
•3 12-ounce bottles stout beer (I used Guinness)
•1 1/2 cups barley malt syrup
•1 14- to 16-pound turkey
•2 teaspoons ground black pepper
•2 peeled onions, quartered
•2 celery stalks, cut into chunks
•1 bunch fresh sage
•1 bunch fresh thyme
•1 unpeeled head of garlic, cut crosswise in half
•3 tablespoons extra-virgin olive oil
•2 cups (or more) water

Special Equipment
•2 turkey-size oven bags
•Turkey lacing pins

The Technique: Beer-Brined
Brining—soaking the bird in salt water—creates juicy turkey. Here, stout beer and barley malt syrup add a richness to the brine, which infuses the meat with flavor. And the malt glaze gives the bird a crisp, burnished skin.
•Ingredient Info
Barley malt syrup has a flavor similar to molasses. Look for it at natural foods stores or buy it from edenfoods.com.  (I found it at Rainbow Grocery in Decatur, GA.)
Preparation
Glaze
•Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until glaze coats spoon, 4 to 5 minutes. Mix in butter. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.
Brine, Turkey, and Aromatics
•Pour 4 quarts water into 16-quart nonreactive bowl or pot. Add salt; stir to dissolve. Mix in beer and malt syrup. Insert 1 oven bag into second bag; place in large bowl. Rinse turkey inside and out. Slide turkey, breast side down, into doubled bag. Pour brine into bag. Press out any air; seal bags. Chill turkey in brine (still in bowl) 16 to 18 hours.
•Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.

A beautifully stuffed bird

•Set oven rack at lowest position; preheat to 350°F. Place turkey on rack in roasting pan; add 2 cups water.
•Roast turkey 2 hours. Brush with glaze; add water if pan is dry. Roast 30 minutes. Brush with glaze. Tent with foil if browning too quickly. Roast until thermometer inserted into thickest part of thigh registers 165°F, 30 to 45 minutes. Brush with more glaze. Transfer to platter; let rest 30 minutes (temperature will rise 5 to 10 degrees).

No gravy necessary

Brie Me

Image via Wikipedia

Nothing says “holiday” and “party” like a warm, baked Brie. 

I love incorporating fruit and nuts with this cheese.  They pair so lovingly together.  This recipe isn’t just easy and fast, but it uses things you should already have in your fridge and cabinets.  There are so many variations of this combo, that you can bring the same basic dish to every party — but it will be a bit different, each time.

A quick, easy and tasty appetizer

Baked Brie with Fruit & Nuts

• 1 medium round of Brie, slice the rind off the top
• 2 tablespoons jam, I used apricot for this one (fig, raspberry or pear would be delicious, as well)
• 1 tablespoon dried fruit, here I used pomegranate craisins, but golden raisins, apricots, figs, etc. would also work great
• 1 tablespoon nuts, in the pic I used almonds, but walnuts or pecans would also be good

Place the Brie in a round, oven-safe dish.  Top with jam and craisins and put in a pre-heated 400 degree oven for about 5 minutes — or until it begins to soften and melt.  Meanwhile toast the nuts.  Remove the Brie from the oven, top with toasted nuts and serve immediately with crackers, fresh fruit slices and/or torn pieces of a baguette.

I promise this dish will be the first one empty at the party!

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Nosh on a Knish

Image via Wikipedia

My fiance is from Long Island and my mother is from New York, so we both grew up with a love for Knishes. I was thinking of comfort food to make around the holidays and Knishes popped into my head. Neither one of us had had one in years and we both thought they sounded like just the thing in this kind of weather {15 degrees in Atlanta, that is}.

I found this simple recipe on this site and knew I’d be making these again when Jim scarfed down three in 10 minutes. I’m delivering a couple to my parent’s fridge tomorrow afternoon so they can enjoy for dinner tomorrow night — the Knishes along with the Broccoli and Cheese Soup I made (using broccoli leftover from the Knishes).

I’m excited to experiment with some different fillings later this week. Next up — I’m thinking: Corned Beef Knishes!

Broccoli Knish Serves 6
Recipe Ingredients: 1 cup mashed potatoes 1/3 cup matzah meal 2 tbsp potato starch 1/2 small onion, finely chopped 2 egg whites or 1/4 cup Passover egg substitute 1/2 tsp black pepper 1/4 tsp salt 1 cup fresh or frozen broccoli, steamed and finely chopped
Preheat the oven to 375 degreesIn a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal. Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot and with mustards.

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Trees Please

I had some left over broccoli after making Knishes and thought Broccoli Cheese Soup would be delicious in the cold weather — it was perfect.  The hot, creamy soup will definitely be making it to my winter rotation — especially with the spicy croutons!  Your family will thank you for the hearty wholesome meal.

Broccoli Cheese Soup

Broccoli Cheese Soup with Southwest Croutons

• 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
• 1 medium yellow onion, diced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Pinch nutmeg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 3 cups chicken stock or canned, low-sodium chicken broth
• 1 (16-ounce) package frozen broccoli, thawed and separated
• 1/2 cup heavy cream
• 1 1/4 cups shredded medium Cheddar
• Croutons, for garnish, recipe follows

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to barely a simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:

• 1 cup 1/2 to 3/4-inch cubed French bread
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon Creole Essence

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.

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Where’s the Salt?

Unfortunately, hypertension (high blood pressure) is something many adults suffer from.  Whether it results from way of life, or genes, one way to help control daily intake is by preparing your own broth — beef and chicken, to be used in soups and other dishes that you make at home.  Canned broth and bullion cubes are packed with sodium and, whether you have high blood pressure or not, it’s best to steer clear of them.  (I know I’ve used bullion in previous recipes, but I’ve just recently had this epiphany.)

I used this beef stock in what resulted in the richest French Onion Soup I’ve ever had.  Animal bones and meat  naturally have some sodium, so adding salt isn’t necessary.

Roasted bones and vegetables

Beef Stock

Serves 6 cups

• 1 large onion, quartered
• 2 carrots, sliced
• 1 leek, cleaned and sliced
• 2 celery stalks, sliced
• 2 pounds beef marrow bones
• 1 pound beef stew meat, cubed
• 2 tablespoons tomato paste
• 5 cloves garlic
• 2 bay leaves
• 3 sprigs thyme
• 3 sprigs Italian parsley
• 1/2 teaspoon black peppercorns

1. Preheat oven to 425 degrees. Rinse the bones with cold water and pat dry. Place the vegetables in a single layer in a large roasting pan and add the bones on top. Roast, turning the bones a few times, until well browned; about 1 hour.
2. Transfer the bones and vegetables to a large soup pot, discarding fat from the roasting pan. Deglaze the pan with a couple of cups of water over high heat, scraping up all the brown bits. Add this to the bones, along with the cubed meat, tomato paste, garlic, bay leaves, thyme and parsley. Pour in cold water to cover the bones and bring to a boil. Reduce heat to a simmer and skim off any foam that rises to the surface. Do not stir. Add peppercorns, and continue to simmer, uncovered, for about 4 hours, skimming from time to time.  (Rumor has it, the best way to really cook this down is by simmering on low overnight.  Proceed at your own risk if you choose to do so.)
3. Strain stock and discard solids. Cool and then refrigerate overnight. The following day, remove and discard fat that has risen to the top, and discard any debris that has sunk to the bottom. Salt before using or, if planning to reduce, wait to add salt until later. Can be stored in the refrigerator for several days, or divided into smaller quantities and frozen for future use, up to 6 months.

A rich broth cooking down

Find the original recipe here.

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An onion a day keeps everyone away…

If you are brave enough to slice up three pounds of this season’s especially pungent onions, this soup will be well worth your tears.  A great beginning to any dinner, or enjoyed in a mug, curled on the couch watching really bad tv. 

French Onion Soup

Serves 4-6

Spoon please!

• 3 pounds onions (sliced and segmented)
• 3 tablespoons butter
• 2 tablespoons olive oil
• 4-6 cloves of garlic
• 1 generous pinch of salt
• a few good grinds of black peppercorns
• 4 sprigs fresh thyme
• 1 bay leaf
• 4-6 cups home-made beef stock
• 2 cups Guinness, or any other dark beer/stout
• 1 baguette
• 1/2 cup EACH of g smoked gouda, mozzarella and parmesan

1. Melt together the butter and olive oil in a large stockpot.
2. Crush and peel the garlic. You don’t have to mince it; it will caramelize and turn soft and sweet as it cooks. Caramelize the garlic in the olive oil and butter.
3. Pour in the onions, season with salt and pepper, and stir around just until the onions are all coated in the olive oil/butter.
4. Add in the fresh thyme and the bay leaf and let the onions caramelize, about 20 minutes.
5. Once the onions are caramelized and have cooked down, pour in the stock, about 4-6 cups depending on whether you prefer your soup more onion-y or more soup-y.
6. Then, pour in the beer and simmer, uncovered, for at least an hour and as much as three hours, tasting occasionally to adjust the flavors.
7. Meanwhile, slice down your bread. Stale bread is perfectly okay for this, just heat it up a bit in a warm (250ºF) oven first to soften it. Toast the bread; you can rub both sides with a cut clove of garlic first, if you like. You’ll want 2 pieces of bread per person – one for the bottom of the bowl, and one for on top.
8. Grate together about 1/2 cup each of parmesan, gouda, and mozzarella and set it aside.
9. Preheat your broiler. Remove the thyme sprigs and bay leaf from the soup.
10. Arrange your oven-safe individual serving bowls or coffee mugs on a baking tray with a thin lip.
11. TO SERVE: drop a toast slice in the bottom of each bowl. Ladle in the soup and cover with a second slice of toast. Then cover the toast with cheese. Be generous! You want the cheese to seal in the soup and drape over the edge of the bowl.
12. Broil for a few minutes, until the cheese is brown and bubbling on top. Garnish with a little fresh thyme, and serve.

Original recipe can be found here.

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Arancini de Delizioso!

For Christmas last year, I decided to serve an Italian feast.  That it was…although we ate two and a half hours late.  But, in my family, that tends to happen.  We did have plenty of wine and appetizers, so we enjoyed a lot of great family time together!

The Arancini, or Italian Rice Balls, were an absolute hit!  I had enough leftover risotto to make another batch a few days later and threw them in a ziplock bag and into the freezer.  We’ve been enjoying them for months since — just toss into the oven at 400 degrees for about 10 to 15 minutes and they’re just as delicious as the first time!

Making Risotto mixture

Stuff a Mozzarella cube inside

Roll stuffed Risotto Balls in bread crumbs (Cooking in PJs, BTW)

Gooey goodness!

Ingredients:

Printable Recipe

 

• Vegetable oil, for deep-frying
• 2 large eggs, beaten to blend
• 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella, cut into 1/2-inch cubes
• Salt

Directions:

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

 Mushroom Risotto with Peas:

• 8 cups canned low-salt chicken broth
• 1/2-ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 ounces white mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice or short-grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• Salt and freshly ground black pepper, optional

 

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

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Weekly Menu

About once a month I get organized enough to plan out our menu for the week.  And write it down.  On the chalkboard I bought for the kitchen for just that purpose {ideally every week, but once a month isn’t too bad of a start}.   Tuesday night I have Junior League and Thursday I’ll be out of town, so Jim will have to fend for himself or eat leftovers.

Anywho, I picked my recipes, hit the grocery and the Farmer’s Market and am prepared for a week of delicious, homemade meals.  Every night has {at least} one dish I’ve never made before. 

I’m looking forward to sharing these recipes and hope you’ll join me in expanding your taste buds and experimenting with some new flavors!

A week of dishes in February {made the Hot Tub Chicken with a side of Green Beans w/ shallots, feta and Meyer Lemon tonight. Ah-mazing!}.

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Fist-Pumping Polenta

When I brought a box of polenta home, Jim got so excited he did a fist-pump (which he may, or may not, admit to).  I usually make something fun with polenta and this Sunday night was no different.  I included my two current obsessions: Meyer Lemons (because, who isn’t?) and Serrano Chili Peppers.  The recipe already called for lemon, but I added the serrano to (to quote a wise man), “kick it up a notch.”  That it did.  If you’re not a fan of heat, then you can easily leave it out, but take caution with the Andouille, as it’s often is on the spicy side.  This  delicious one-dish meal is perfect for during the week and pairs nicely with a tossed salad and a crisp white wine (and you can take yummy leftovers for lunch).

Andouille Dijon Polenta (with a kick)

4 servings

• 1 Cup polenta
• 3 Cup chicken stock
• 3/4 Lb Andouille sauage, ground or casings removed
• 1 White onion, finely chopped
• 1/2 Cup spinach, chopped
• 1/2 Cup heavy whipping cream
• 1/4 Cup white wine
• 1 Tablespoon dijon mustard
• 1 Teaspoon garlic paste
• 1 Teaspoon lemon zest
• Kosher salt and pepper to taste
• 1 Tablespoon of butter, broken into quarters (optional)
• 1 Teaspoon tarragon, chopped
• Kosher salt and pepper to taste

In a large saute pan on medium high heat add andouille sausage and cook all the way through – about five minutes.

1. Once the andouille is browned, add the diced onion and serrano chili and cook in the fat from the sausage for about three to five minutes or until the onions are translucent.
2. Add the chicken stock to the pan, and bring to a boil on high heat. Once the stock is boiling, slowly whisk in the polenta.
3. Reduce the heat of the pan and periodically stir the polenta to prevent clumping for about ten minutes or until the stock seems to have been absorbed by the polenta.  (I use instant polenta so this just takes about a minute.)
4. Meanwhile, make the Dijon sauce by adding the white wine and heavy whipping cream to a smaller sauté pan on low heat. Whisk for about a minute, then add the Dijon, garlic paste, tarragon, and lemon zest. Continue to whisk for another few minutes so that all the ingredients are properly incorporated.
5. Stir the dijon sauce and chopped spinach into the polenta, ensuring that all the ingredients are evenly distributed. Top with a few pats of butter and season with some hefty pinches of salt and pepper. Serve as a side or make it your main course with a simple salad.

Sausage, Onion and Serranos sauteeing before adding chicken stock*

 

*Sorry for the not so great pic.  Lost my camera charger in NOLA and using phone for now…

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Springtime Sangria

A friend texted me yesterday for a white sangria recipe to take to Piedmont Park.  This recipe was a hit – the perfect accompaniment to a day in the park!

White Sangria

White Sangria

Printable Recipe

• Assorted fruit (crushed pineapple, strawberries, peaches, slices of lemon, lime, oranges)
• 1/4 cup sugar
• 1 bottle of dry white wine (such as sauvignon blanc or pino grigio)
• 1 bottle of  sparkling wine/champagne

Layer the fruit in a large jug and sprinkle each layer with sugar.  Let the fruit and sugar sit for about 15 minutes and then pour the wines on top.  Refridgerate for a few hours or overnight.  Head to the park and serve!

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Dinner Thaime!

We’re friends with another couple that loves to cook as much as we do.  We have each over for themed meals and this time it was our turn.  We opted for Asian night and the full menu is below.  Today I’ll be sharing the recipe for Thai Ribs which I came across in the Feb. 2011 issue of Bon Appetit.  The only thing I changed/added was a serrano chili, because, well…why not?

Chicken Lemon Potstickers with Soy Scallion Dipping Sauce

Coconut Chicken Soup

Shrimp and Tofu Pad Thai ~ Thai Shortribs

Coconut Gelato

Sencha with Meyer Lemon

 

 

Our guests brought Tiger -- a delicious beer from Singapore

Thai Spareribs

Ingredients

• 6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
• Boiling water
• 2 large lemongrass stalks
• 1/2 cup plus 6 tablespoons tamari soy sauce
• 1/2 cup (packed) golden brown sugar
• 1/2 cup dry Sherry
• 2 tablespoons Thai peanut sauce
• 2 tablespoons Asian sesame oil
• 4 large garlic cloves, peeled
• 1 serrano chili pepper, roughly chopped
• 1 1 1/2-inch piece fresh ginger, peeled, chopped
• 3/4 cup canned unsweetened coconut milk

Preparation

• Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
• Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
• Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
• Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs and serve remaining sauce alongside.

Ancient Farro

I discovered farro a couple of months ago at a menu tasting for a work event.  It is said to be the oldest grain in the U.S. and can be cooked “risotto style” but is also delicious in soups and salads.  This easy make-ahead recipe is tasty on its own (I like to take for lunch) or a great fiber-filled side for any meal.  I get rave reviews whenever I prepare it and it’s currently one of my favorite things to throw together on a Sunday for the week.  I’m kinda obsessed with it.  After making it, I think you will be too.

Cook farro with red onion, parsley and garlic

Cooling the farro after cooking

Farro Summer Salad

Farro Summer Salad Serves 8 to 12, as a side or main course
2 cups uncooked farro

1 medium red onion, cut in half
1 clove garlic
handful of fresh parsley plus 1 tablespoon finely chopped
1/2 teaspoon salt, plus more if needed
1 cup finely diced (about 1/4 “cubes) fresh mozzarella cheese
2 teaspoons minced pitted kalamata olives
1 pint grape tomatoes, cut into quarters
1 tablespoon finely chopped fresh basil
Freshly ground pepper, to taste
FOR THE DRESSING
scant 1/4 cup extra virgin olive oil (I’ve also used Walnut Oil,it’s  equally as yummy)
1 teaspoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons agave nectar (or honey)

1.Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish). Ask a question about this step.
2.Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.

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You Say Tomato, I Say Tomato

Image via Wikipedia

A recent press release in The New York Times, covering the 2011 AP Style Guide release, included this tasty tidbit about culinary lingo:

The 16-page food section offers an official AP Recipe Style, as well as answers to style questions of the kitchen and table. Examples of new entries include:

• locavore The preferred term for a person who strives to eat locally produced foods.
• adobo sauce A spicy red sauce made from chilies, herbs and vinegar that is common to Mexican cooking.
• amuse-bouche French, a bite-sized dish served at restaurants before the meal, usually free.
• blind bake To bake the crust of a pie before filling it.
• farmstead Generally used to describe a cheese produced solely from the milk of one farm.
• ghee A clarified butter used in Indian cooking.
• huitlacoche Also called corn smut. A fungus that grows on corn. Considered a delicacy of Mexican cuisine, it has a smoky-sweet flavor.
• orecchiette A small, disk-like pasta.
• pears In general, capitalize most varieties, including Anjou, Asian (also called apple pear), Bosc and Bartlett.
• sashimi A Japanese dish of thinly sliced raw seafood.

“With all the cooking shows, blogs and magazines focusing on food, as well as growing interest in organic and locally sourced foods, our new food section feels timely and on trend,” said Colleen Newvine, product manager of the AP Stylebook. “With this new addition to the AP Stylebook, The Associated Press is proud to bring clarity to the writing that describes and informs the new food movement.”

“Whether it’s for blogs, books or mainstream media, good food writing demands a solid grasp of confusing and sometimes contradictory language. It made sense to use the AP’s expertise in setting the standards,” added J.M. Hirsch, AP food editor. “This new food section in the AP Stylebook reflects what we see anecdotally as a growing national interest in food writing and the need to answer language-based questions associated with that writing.”

I am so getting a copy of this.  I’m one of those annoying people that corrects other people’s grammar and spelling, so I’m uber-excited about this new tome.  Looking forward to expanding my kitchen jargon (and correcting everyone elses’s ;o)

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Memorial Day Maize

I love fresh corn in the summertime.   This yummy recipe is a perfect addition to your Memorial Day cookout and  will wow friends with its pretty presentation and delicious combination of flavors.  

Mexican Corn

Recipe adapted from Saveur Magazine’s current issue. 

SERVES 4

• Kosher salt, to taste
• 4 ears corn, in husks
• 8 sprigs Culantro
• 1/4 cup unsalted butter, softened
• 2 tablespoons crumbled feta
• 4 tsp. ancho chile powder
• 1 lime, cut into 4 wedges

Bring a large pot of water to a boil over high heat. Add corn and culantro, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.

Peel back husks and spread 1 tbsp. butter evenly over each ear and sprinkle with 1/2 tbs. cheese and 1 tsp. chile powder. Serve with lime wedges.

A great summer side

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Monday Menu Plan

Every week, I am impressed with The Pajama Chef’s ability to plan out a menu for the week, write it down and stick to it.  I’m attempting to do that myself.  Again. Let’s see if I can stay on schedule and share recipes throughout the week (only if they all come out as good as they sound)!

Week of May 30th

Monday: Greek

• Caramelized Onion Hummus
• Avgolemono (Greek Lemon Chicken Soup)
• Falafel and Tzatziki Sauce

Tuesday: Grabbing drinks {and a bite} at Leon’s Full Service

Wednesday: Summer Cookout

• White Chicken Chili
• Southwest Turkey Burgers
• Farro Salad  with Tomatoes and Corn
• Roasted Carrots

Thursday: Mexi-Seafood Night

• Tilapia and Shrimp Ceviche with Mango and Avocado
• Panko Crab Cake with Lime Aioli
• Cilantro Rice

Friday: Leftovers

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Carrots Worth Dangling

I roasted these organic carrots on the grill.  To make a batch at home, simply layer a cookie sheet with aluminum foil, scatter carrots on top and drizzle with olive oil and a few pats of butter.  After a few sprinkles of salt and pepper, lay another sheet of aluminum foil on top and seal.  I laid the pan on the grill and let the carrots roast while we grilled corn and burgers on the other side, about 30 to 40 minutes.   Once removing them from the grill sprinkle with a little dill (fresh or dried) and serve.  The roasting brings out such a candy-like sweetness, you could serve them for dessert!

Roasted Carrots

• Two bunches organic carrots
• 1 Tbs Butter
• 1 Tbs Extra Virgin Olive Oil
• Salt and Pepper to taste
• Dill to taste

Sweet Roasted Carrots

 

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Cinco de Junio

Who doesn’t love Mexican food?  Personally, I am obsessed with it.  Especially in the summertime. 

This fresh soup is the perfect start to any Mexican meal .  The only thing that might make it better is a Margarita.

Green Chicken Stew

Printable Recipe

Ingredients

• 2 (14.5-ounce) cans white beans
• 1 tablespoon evoo
• 1 medium jalapeno pepper, minced
• 2 medium poblano peppers, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ancho chili powder
• 4 cups home-made chicken broth
• 2 limes, juiced, plus lime wedges, for serving
• Four cooked chicken breasts, shredded
• 1/4 cup chopped cilantro leaves
• Greek yogurt, for topping
• Tortilla chips, coarsely crushed, for topping

Directions

Drain and rinse the canned white beans. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of greek yougurt, crushed tortilla chips, and lime wedges.

Recipe adapted from The Neelys.

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Green Chicken Stew

A Bloody Good Bloody

Today I returned home from a lovely vacay in Santa Rosa beach, FL where we attended a dear friend’s wedding.  We stayed at a cute beach house on 30-A and ventured a mere block down the street to Stinky’s Fish Camp for dinner Friday night.  Sunday morning we headed back (afterall, is was only half a block away) and after chatting with some locals ordered probably the best Bloody Mary I’ve had in a long time.  Not only was it chock full of tasty pickled veggies like green beans, okra and olives but also included a lemon and lime wedge, celery (of course!) and a perfectly cooked Gulf shrimp. 

When I open my dream restaurant on the beach, this Bloody will definitely be on the menu!

Best Bloody Eva

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Winner Winner Chicken Dinner

On the way back from the beach {sniff} I scoped out recipes.  I wanted something simple, delicious, and  that I didn’t need to make a big grocery trip for.  I opened an email from Saveur (God bless technology) and this mouth-watering looking Rosemary Chicken looked simple enough. I made a quick stop at the DeKalb Farmer’s Market to pick up what I needed…chicken and a lemon (which came to $5.88.  Not bad for dinner for two), and headed home to throw together this super-quick meal.

I served the chicken and pan juices over whole wheat linguine.  (I also made a side of Roasted Broccoli, but thought the plate looked prettier sans the veggies :0)

An amazing meal

Rosemary Chicken

Printable Recipe

• 4 whole skin-on chicken legs and thighs
• salt and pepper, to taste
• 1⁄2 cup flour, for dredging
• 1⁄4 cup extra-virgin olive oil
• 1 cup white wine
• 3 sprigs fresh rosemary
• 2 fresh bay leaves
• Juice of 1 lemon

1. Heat oven to 425˚. Place chicken pieces in a large ziplock bag and season generously with salt and pepper. Dump flour into bag and shake chicken so it’s totally coated. Heat oil in an iron skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil. 

2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce. 


 

SERVES 2 hungry people

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Monday Menu Plan

Image via Wikipedia

We’ve spent the weekend partying and I just ate a bowl of Cheerios for dinner, but I’ve got great plans for the rest of the week!  Trying a new Mexican restaurant Jim is raving about and testing two recipes from Saveur. 

Tuesday: Don Pedro’s

Wednesday:  Fish Tacos (Hugh Acheson’s recipe) with Roasted Tomato Salsa

Thursday:  Pasta with Grilled Artichokes

Friday: Leftovers

What’s on your menu for the week?

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Zesty Chicken Salad

This light chicken salad makes a perfect summertime lunch. 

Lemon & Celery Seed Chicken Salad on an English Muffin

Eat alone, or serve on an English Muffin or Sandwich Thins (my latest obsession) with lettuce and tomato.  Round out your lunch with a bowl of soup and you have a delicious, healthy and filling lunch.

Zesty Chicken Salad 

Serves four: 6 points per serving

Printable Recipe

Serves 4

• 1 lb cooked chicken breast (I like to boil and shred, then use stock for a soup)
• 1/3 cup light mayonnaise
• 1 small gala apple
• 1/4 cup dried golden raisins
• 1/2 teaspoon celery seed
• Zest from one small lemon
• 1 packet of Splenda
• Salt & pepper to taste

1. Combine all ingredients in a large bowl and stir to combine.

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Cinco de Julio

Order at the counter, then take a seat

Last Tuesday we went to grab a bite at Don Pedro on Lawrenceville Highway in Lilburn.  OMG.  Probably the best Mexican food I’ve had in a long time.  A friend discovered their sister restaurant (same name, different location) on Buford Highway recently and has been raving about it.  The Lilburn location was a little closer to our house, so we decided to check it out.  I’m so glad we did.

Not only is Don Pedro’s home to the $.99 taco, but they have all you can drink Horchata, which is one of Jim’s favorite summertime drinks.  Also, be sure to taste the Jarrito — a fruit flavored Mexican soda.  They have an orange/mango flavor (we weren’t sure which it was) and pineapple.

Obviously, you can’t go wrong with a $.99 taco, but all the varieties we got were delicious and included: Asada (steak), Pastor (a spicy pork) and Picadillo de Pollo (shredded chicken).  Our friend also tried the Lengua (tongue) and said it was very yummy.

In addition to the tacos, we tried the Mulitas (two tortillas laid flat with steak, avocado, cheese, onions and cilantro), Chicken Tostadas and the Tortas, a meat and veggie filled sandwich pocket.  We also enjoyed a side of Rice and Beans.  Between the four of us that went for dinner, we couldn’t agree on what we like best, but it was a toss up between the Mulitas and the Tortas. (For the record, my vote is for the Tortas.)

We couldn’t stop thinking about their tasty fare, so Jim went back yesterday and picked up a to go order for dinner :0)

Monday Menu Plan

Another week, another attempt to plan out my meals for the next six days.  (Including one from last week that I didn’t get to.  Ooops.)

MONDAY:  Chicken Wings: Lemon Pepper, Hot & Cilantro Lime

TUESDAY: JLD Meeting at Taco Mac

WEDNESDAY: Hugh Acheson’s  Fish Tacos with Roasted Tomato Salsa

THURSDAY: Twain’s

FRIDAY: Leftovers

SATURDAY: Camping at Stone Mountain Park (Making Pulled Pork)

Not a Five, a Ten

Even in college I considered myself a foodie.  How can you not be in Athens?  Not only does the Classic City have a plethora of bars, but the restaurant selection is amazing.  So are the prices.  An added bonus is you can pretty much go anywhere in jeans and a t-shirt.

So when I was at UGA and local chef, Hugh Acheson, was featured on the cover of Food & Wine as one of the best new chefs of 2002, I knew that I needed to visit his restaurant immediately.  Now, this post is not a review of Five and Ten {which is ah-mazing BTW} but when his recipe for Fish Tacos popped up on my weekly email from Saveur, I knew I needed to make them.  This recipe (tweaked a bit), like his restaurant, did not disappoint.

Roasting veggies for salsa

Homemade Salsa

Yummy Fish Tacos

Fish Tacos with Roasted Tomato Salsa

Printable Recipe

• 3 cloves garlic, unpeeled
• 2 plum tomatoes
• 1 serrano chile
• 1/2 yellow bell pepper
• 3 tbsp. chopped fresh cilantro
• Salt to taste
• One packet of Splenda
• 1 cup canned pinto beans
• 16 6″ corn tortillas
• Canola oil, for frying
• 2 boneless, skinless flounder or halibut filets
• 2 tsp. chili powder
• 1/2 cup flour
• 1 avocado, peeled, pitted, and thinly sliced
• 1 lime, cut into wedges

Make the salsa: Heat a 12″ cast-iron skillet over medium heat. Add garlic, tomatoes, serrano chile and bell pepper and cook, turning occasionally, until charred all over. Transfer vegetables to a plate and let cool. Peel the garlic and stem and seed the serrano chile. Transfer vegetables, 2 tbsp. chicken broth and 1tsp cilantro to a small food processor and process into a chunky purée; set aside. Season salsa with salt and Splenda, transfer to a bowl, cover, and set aside.

Make the tacos: Put beans into a small pot and heat over medium heat until hot; cover, remove from heat, and keep warm. Heat a 12″ skillet over medium-high heat. Pour oil into a 5-qt. pot to a depth of 2″ and heat over medium-high heat. Meanwhile, season fish with salt and chili powder and dredge in flour, shaking off excess. Add fish to the oil and cook, turning occasionally, until golden brown. Using a slotted spoon, transfer fish to a rack set in a baking sheet. To serve, use1 tortilla per taco. Divide beans among tacos; top beans with fish, avocado, the remaining cilantro, a squeeze of lime juice and a tablespoon of salsa. Serve warm.

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Monday Menu Plan

After a week indulging in she-crab soup {my fave!}, beer and cheese grits on Saint Simons Island, it’s time to get back to a healthy reality.  I decided to peruse some of my favorite cooking magazines for inspiration this week and came up with an especially waist-friendly menu filled with fresh veggies, fish and lean meat.

 

Weekly Menu

Monday:  Carolina BBQ Burgers with Sweet Potato Fries  {WeightWatchers Magazine}

Tuesday:  Fish Tacos {Saveur} with Spicy Southwestern Corn {Cooking Club Magazine}

Wednesday:  Leftovers

Thursday:  Raging Burrito

Friday:  Penne with Asparagus, Artichokes, Favas and Peas {Bon Appetit}

 What’s cookin’ in your kitchen this week?

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Carolina BBQ Burgers

I stumbled upon this recipe while flipping through my cooking magazines and found this one in WeightWatchers Mag.  I lowered the points {from 9/per burger to 7/per burger} by using ground turkey instead of ground beef and made five patties, instead of four.  The end result was a {healthy} juicy burger that I served with Homemade Sweet Potato Fries. 

Carolina BBQ Turkey Burger w/ Sweet Potato Fries and Sriracha Mayo

Carolina BBQ Turkey Burger

Printable Recipe

• 3 TBS Ketchup
• 1 TBS Packed Brown Sugar
• 1 TBS Mustard
• 1 TBS Apple Cider Vinegar
• ¾ TSP Worcestershire Sauce
• ⅓ TSP Cajun Seasoning
• 1 LB Ground Turkey
• 1 Red Onion
• 5 Whole Wheat Thin Buns
• Salt and Pepper, to taste
• Lettuce Leaves, torn
• Tomato slices

Preheat grill to medium-hig heat. For sauce, mix ketchup through cajun seasoning. Season ground turkey with salt and pepper and form into patties. Place patties on heated grill. Brush the tops generously with BBQ sauce. Flip burgers after about 4 minutes and brush burgers with remaining sauce. Meanwhile, slice red onion, brush with olive oil and toss on grill. Once burgers are done (after about another 4 min.) place on buns and top with grilled onions, lettuce and tomato.

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Weekly Menu Plan

I’ve got a busy week ahead of me, so I’ve already prepped tomorrow night’s dinner by cooking a pork butt in the crockpot and shredding the meat.  What do you do to get a jumpstart on your weekly dinners?

Monday:  Pulled Pork Tacos w/ Cilantro Corn on the Cob and Spanish Rice

Tuesday:  Leftovers

Wednesday:  Steamed Crab Legs with Homemade Hushpuppies from the LaGrange Farmer’s Market

Thursday:  Raging Burrito for Trivia {with the awesome ladies of JLD!}

Friday:  Asian Glazed Drumsticks w/ Roasted Broccoli

 

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Not Your Mama’s Lasagna

This comforting dish not only looks and smells like fall, it tastes like it.

The sweet aroma of roasting root vegetables with maple syrup and nutmeg wafting from your oven will let your family know that it’s not just October outdoors, but that it’s arrived in your kitchen, as well.  Although, it’s not the traditional lasagna recipe with ground beef and marinara, it’s sure to be a family favorite and has certainly been added to my fall menu rotation.

A warm slice of heaven

Roasted Carrot and Butternut Squash Lasagna

Printable Recipe

Serves 8-10

• 1 butternut squash, chopped into 1″ dice
• 1 bunch carrots, chopped into 1″ dice
• 4 tablespoons olive oil
• 3 tablespoons brown sugar
• 2 tablespoons grated nutmeg
• 1 tablespoon maple syrup
• 2 tablespoons salt
• 2 teaspoons freshly ground pepper
• 4 tablespoons butter
• 4 tablespoons flour, AP or whole wheat
• 2 cups half and half
• 12 sage leaves
• 1/2 cup chicken stock
• 2 amaretti cookies (amaretti is the Italian word for macaroon)
• 1 1/2 cup grated Italian fontina
• 1 cup grated parmesan
• 1 package lasagna noodles, regular or whole wheat
• 18 basil leaves  

 1.Combine the squash, carrots, half the olive oil, brown sugar, half the nutmeg, maple syrup, half the salt and pepper on a sheet tray. Roast at 450 degrees for 45-50 minutes, until it starts to caramelize.

Goin' in the oven

2.Meanwhile, make the bechamel by combining the flour and butter in a pan for a couple minutes. Add the milk and the remainder of the salt, pepper, and nutmeg. Whisk until it starts to thicken. Remove from heat.

Whisk away!

3.Combine the roasted vegetables with the remainder of the olive oil, amaretti, and sage leaves in a blender. Blend into a thick puree. You can thin it out with the stock until it’s the right consistency, but don’t make it too watery.

The food processor works great for blending

4.Put a thin layer of the vegetable puree on the bottom of a buttered lasagna pan. Put a layer of noodles and then a layer of puree and a layer of bechemel sauce. Sprinkle some of each grated cheese on top and spread out some basil leaves. Continue to layer in the same order until you have finished the puree and bechemel. Sprinkle more cheese over the top and drizzle some additional olive oil over the top. Bake covered with aluminum foil for 40 minutes at 450 degrees. Uncover and bake for an additional 10 minutes until bubbling. Let cool 10 minutes until serving.

You can even serve a small slice of the leftovers cold as a dessert…or a late night snack ;0)

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• Fall Roasted Squash – Butternut and Red Kuri (seattlefoodshed.wordpress.com)

Greek on the Go

The Mediterranean Wrap on the menu at Jason’s Deli inspired me to throw this together at home.  It’s a healthy, and delicious, alternative to the everyday turkey sandwich.  It’s quick and easy to put together and travels well…so it’s great to take to work for lunch or to the park for a picnic.  I like to serve it with a Lemon Lentil Soup for an amazingly satisfying lunch.

It's a wrap!

Mediterranean Wrap

• Wheat tortilla wrap
• Hummus, homemade or store-bought
• Sliced deli turkey
• Crumbled feta
• Kalamata olives
• Roasted red peppers

Lay the tortilla out and pile all the ingredients, to taste, on top.  Have fun with the ingredients!  I like to also add red onion, cucumber or julienned carrots.  Fold in two sides of the tortilla until they meet in the center then fold the bottom of the tortilla up to the center of the filling and roll until the wrap is tight.  I like to wrap with aluminum foil to help hold it together or secure with a toothpick if serving immediately. 

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• Five-Layer Greek Dip (nancycreative.wordpress.com)

On Top of Old Smokey…

Not everyone {my fiance included} knows this old children’s song about the meatball rolling out of the door. I’m not sure if it’s because he grew up in the north, or just because I love food so much I grew up singing about it.  Anywho, if you have kids, it’s a supercute little jingle to sing when making and serving any dish involving meatballs. 

Lyrics to On Top of Spaghetti {sung to the tune of “On Top of Old Smokey”}

Although I serve this meatball dish on top of brown rice, this meatball and gravy recipe could certainly be served over spaghetti noodles, or you could finish cooking them in a traditional marinara instead of the gravy.  The link below suggests stuffing meatballs into a large pasta noodle, which also sounds interesting. Either way, this is sure to make a warm, comfort food dish that your family will request again and again.

Turkey Meatballs and Gravy

• 1 lb. ground turkey
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley
• 1/2 tsp. salt
• evoo cooking spray
• 1 cup sliced button mushrooms
• 1 tsp. dried thyme
• s & p to taste
• 1 cup chicken stock
• 2 tsp. cornstarch

Mix together turkey, onions, parsley and salt.  Shape mixture into meatballs and set aside. 

Spray a large skillet with cooking spray and set over med-high heat.  When pan is hot, add mushrooms and saute 2-3 minutes, until tender.  Remove mushrooms from pan and set aside.

Add meatballs to hot pan and brown on all sides.  Return mushrooms to pan and add thyme and salt and pepper.  Stir.  Add 3/4 cup of broth and bring to a boil.  Reduce heat to medium and simmer untilmeatballs are cooked through, about 3 minutes. 

Meanwhile, dissolve cornstarch in remaining 1/4 cup of broth.  Add mixture to pan and simmer 1 minute.  Serve hot over brown rice (or pasta).

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Macho Tacos

For anyone that may have missed it, we’re in the midst of Movember.   Movember is the month formerly known as November, during which men are encouraged to grow a mustache in order promote men’s health awareness.  Somehow, my fiance has not yet discovered this reason to grow facial hair, and that’s just fine by me.  Shhhh…let’s keep this one a secret.

To celebrate this testosterone-laden month, try serving these manly tacos filled with brisket and cabbage.  The hearty little Mexican entrée is guaranteed to satisfy the “y” chromosome carrying residents in your household.  Just be sure to serve with extra napkins…these guys tend to get messy and you don’t want anyone disheveling their ‘stache.

Tacos to make any Mo-Bro smile

Brisket and Red Cabbage Slaw Tacos

Printable Recipe

Ingredients

• 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 4 to 4 1/2 pounds brisket
• Freshly ground pepper
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 3 tablespoons canola oil
• 3 large red onions, halved and thinly sliced
• 1/4 cup packed dark brown sugar
• 2 tablespoons apple cider vinegar
• 1 cup dry red wine
• 2 cups beef stock
• 2 bay leaves
• 16 to 20 small flour tortillas
• Red cabbage slaw, for topping (below)

Directions

Preheat the oven to 325 degrees F. Place the halved garlic heads in a single layer on a sheet of foil. Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes.

Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste. Season both sides of the brisket with salt, pepper, the paprika and chili powder. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total. Remove the meat from the pot and spread with the garlic paste.

Drain the oil and wipe out the Dutch oven. Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat. Add the onions and cook 5 minutes. Season with salt and stir in the brown sugar; cook 5 minutes. Stir in the vinegar and cook 2 minutes. Return the brisket to the pot, add the wine and simmer, 25 minutes. Add the stock and bay leaves and return to a simmer. Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes.

Remove the brisket from the pot and let rest 15 minutes. Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes. Squeeze the roasted garlic out of its skin and whisk into the liquid. Taste and season with salt and pepper, if necessary. Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce. Warm the tortillas; fill with the brisket and top with slaw.

Red Cabbage Slaw:

Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a swirl of Sriracha in a bowl; season with salt. Set aside to allow the vinegar to work its magic.

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Monday Menu Plan

This is a big week for all foodies. Not only do we get to plan an extravagant meal that takes days of preparation, but we also have a few days off which means even more cooking for breakfasts, lunches and, of course, how to incorporate turkey leftovers. Below is what I have planned thus far:

Monday: Crockpot Saucy Italian Chicken (recipe courtesy of The Pajamas Chef)

Tuesday: Lunch for Dinner: Chicken Noodle Soup + Homemade Sammie

Wednesday: Leftovers

Thursday: THANKSGIVING Menu

• Specialty Cocktail: Champagne Punch
• Appetizer: Cheese and Olive Plate
• Entrée: Malt Beer Brined Turkey with Malt Glaze
• Sides: Squash Casserole (thanks Mom!); Sage Sausage and Apple Dressing; Pimento Cheese Potatoes Gratin; Green Beans with Lemon and Garlic
• Condiments: Homemade Gravy; Cranberry Relish
• Dessert: TBD — I don’t “do” desserts, so will probably pick something up from the German Bakery

Friday: Leftovers, leftovers and more leftovers!

So what’s on your Thanksgiving Menu this week?

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• What to do with Turkey Leftovers (foodonthetable.com)

Chicken Noodle Soup for the Soul

This is by far, the best Chicken Noodle Soup I’ve ever had in my life.  Jim thinks so too.  I don’t know what I’ve done in the past that’s made mine a bit on the bland side, however, I think the addition of lemon pepper seasoning to the stock is genius.  Also, I prefer organic carrots.  They are much more tender and sweet and aren’t much more expensive than the “regular” carrots at the Farmer’s Market.  Whole wheat egg noodles make it a little healthier, and if I have a lemon around, I’ll squeeze the juice of one into the finished soup at the end.  The citrus has special healing powers and if I’m making this for someone  under the weather, I feel it helps to get them on the mend that much quicker. 

Tip:  I like to make a bit extra so I have fresh broth for later in the week.  This Thursday, for instance, I’ll use the stock in my Thanksgiving Stuffing. 

Chicken Noodle Soup

Printable Recipe

Ingredients

Stock:

• 1 (2 1/2 to 3-pound) fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, quartered
• 2 teaspoons Italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 cloves garlic, smashed
• 4 bay leaves
• Kosher salt and freshly ground black pepper

Soup:

• 2 cups sliced organic
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked wheat egg noodles
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh Italian parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves
• 1 cup grated Parmesan, optional
• 3/4 cup half and half, optional
• Seasoning salt
• Freshly ground black pepper

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. If using fresh lemon, now’s the time to squeeze in the juice.  

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Monday Menu Plan

Thanksgiving was wonderful and I definitely ate too much, but that’s what that holiday is all about, right?  Now, time to get back to reality and back to healthy!  Well, kinda.  The holiday season, and party circuit, is upon us.  Looks like I’ll need to vamp up my exercise routine…grrr.

Meatless Monday:  Black Pepper Tofu

Tuesday: Mediterranean Spaghetti Squash

Wednesday:  Trivia with the smart ladies of Junior League DeKalb at Three Dollar Cafe Jr.

Thursday:  After-work event (hors d’ oeurves for me) —  leftovers for Jim

Friday:  Meatloaf with Raspberry Barbeque Sauce and Acorn Squash

What do you do to watch your waistline during the whirlwind of holiday parties, heavy fare and cocktails?

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A Hot Brown…Thanksgiving-Style

The traditional Hot Brown originated in Louisville, KY and consists of a piece of Texas toast layered with turkey, tomato and topped with gravy and cheese.  The piece de resistance is two slices of bacon criss-crossed on top.

My Thanksgiving version includes a slice of wheat toast, crusts removed, smothered with cranberry-orange relish and topped with turkey.  Drizzle with gravy, add a few slices of smoked gouda (leftover from my cheese plate) and pop in the toaster oven on broil for a few minutes until the cheese gets nice and bubbly.  Top with a couple slices of bacon, a sprinkle of paprika and Italian parsley and enjoy those sweet and savory  leftovers! 

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Super Squash

Not only is spaghetti squash super good for you, it’s super delicious!  I’ve always heard of baking this winter melon and using a fork to fluff out the spaghetti-like interior to use as a base for marinara, or anything you’d put on top of pasta, but quite frankly, I was a little bit skeptical.  Until last night.

I now have a new favorite winter staple!  It’s so easy to prepare, tastes delicious (think really al-dente pasta) and is loaded with nutrients.  The topping for the “spaghetti” really made it shine and I will definitely be experimenting with this versatile fruit again in the near future!

Mediterranean Style Spaghetti Squash

Printable Recipe

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons evoo
• 1 onion, chopped
• 3 cloves garlic, minced
• 1  cup chopped tomatoes (I used two Roma tomatoes)
• 1 red bell pepper, choppped
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced kalamata olives

Directions

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven.  Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion and red bell pepper in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Remove vegetable mixture from heat and add feta and olives.
5. Use a large spoon to scoop the stringy pulp from the squash, and place in two serving bowls. Top with the vegetable mixture. Serve warm.

Buicks, Bombs and Books Oh my!

Today a fellow foodie friend and I attended the Buick Discovery Tour Event co-sponsored by Food & Wine Magazine. 

It. Was. Awesome.

We started off with a lovely cheese/cracker/hummus display which was next to an even more lovely magazine display.

Yum.

December issue? Yes please.

After a brief welcome, we seperated into groups and headed off to different sessions. Our first (non-foodie) session was to test drive a 2012 Buick.

The fleet awaits.

After a quick spin around the block, in a very nice ride, we headed to Module #2 which featured Food & Wine’s Best New Chef {and my favorite!} Hugh Acheson! I love his view on buying locally to support your community and only cooking with what’s in season…although I don’t know that I could only eat apples in the fall and lettuce in the winter. However, it’s a great concept and the very seasonal Roasted Carrot and Beet Salad he constructed has inspired me enough to hit the Decatur Farmer’s Market this week.

Soooo delicious!

Module #4 was with pastry chef Ben Rouche of Moto in Chicago. The creation of his bacon ice cream {with liquid nitrogen?!?) was extremely entertaining and the perfect lead into his S’mores Bomb. I might even make an attempt at desserts after seeing this presentation.  Maybe.

...and the science project begins!

An $800 vessel to hold liquid nitrogen.

Science meets my palate.

Our third culinary stop of the day included a wine tasting from the hysterical Michael Green who took a 32-week course down to 20 minutes. Green explained how you could change the taste of a wine by eating a little citrus or dairy first. Now I know! The next time someone orders a bottle of Merlot, not my fave vino, I’ll order a cheese plate as an appetizer to mellow it out.

The final stop of the day featured the witty Ming Tsai. His first dish of Chicken Chow Mein was absoloutely delicious. Look for it on the Monday Menu Plan. Only five people were able to sample the second dish of Sweet and Sour Mango Pork.  My friend answered a question correctly – we felt so special! 

Chef Tsai's Kitchen

Chicken and Tri-Bell Pepper Chow Mein

Mango Pork

The final perk of the day was each guest received an autographed copy of Chef’s newest cookbook, Simply Ming: One-Pot Meals. Can’t wait to use it!

Tell me: who is your favorite celebrity chef?

Monday Menu Plan

It’s a new week, a new month and time for another weekly menu plan:

 

Meatless Monday:  Rice and Gandules

 

Tuesday:  Black Bean Soup and Grilled Chicken Tostadas

 

Wednesday:  Chicken Chow Mein

 

Thursday:  Holiday Party

 

Friday:  Holiday Party

What’s on your menu this week? 

Southeast Meets West

At first glance, this recipe looked like a healthy, vegetarian meal.  Great dish for a Meatless Monday. 

At second glance, I questioned if Paula Deen got her her hot little hands on the original recipe. I mean, vegetable oil for frying and 11 TABLESPOONS of butter?!?  Since when did Paula start fixing tofu???

After I got over the amount of oil and butter in the recipe, I realized it looked like a great dish with a lot of yummy flavors, so I may as well give it a shot.  I tweaked it a bit with the addition of green bell pepper, decreased the amount of serranos (I mean, eight?!? I guess Bobby Flay got his hands on this, too) and I lessened the amount of butter, reflected below.  I just can’t consciously tell people to put 11 tablespoons of butter in their food. 

It turned out to be an extremely flavorful dish that I will definitely make again.  I hope you enjoy it just as much as  we did!

Black Pepper Tofu

• 1 3/4 lbs firm tofu
• Vegetable oil for frying
• 1 stick  of butter
• 12 small shallots, thinly sliced
• 1 serrano chili, thinly sliced
• 12 garlic cloves, crushed
• 3 tbsp chopped fresh ginger
• 3 tbsp sweet soy sauce
• 3 tbsp light soy sauce
• 4 tsp dark soy sauce
• 2 tbsp sugar
• 2 tbsp black pepper
• 16 small and thin green onions, cut into 1 1/4-inch segments
• I green bell pepper, julienned

Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch, then add to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan.) Fry, turning them around as you go, until they are golden all over. As they are cooked, transfer them onto paper towels.

Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the black pepper.

Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions and green bell pepper. Serve hot, with Jasmine rice.

Homemade Hummus

I have become obsessed with Mediterranean Wraps for lunch, so I thought I would try making my own hummus since the pre-made stuff can get expensive.  Plus I heard homemade tastes better (doesn’t it always?) Well, they were right.  Especially if you start with raw chick peas and soak them for a couple of days. Homemade tastes better and you can make a batch faster than you can say pita bread.

You can change up the flavor of the hummus by adding roasted red peppers, like I did here, sun-dried tomatoes, olives or even lots of extra garlic and lemon. 

Roasted Red Pepper Hummus

Printable Recipe

• 1 cup dried chickpeas
• 1/2 cup tahini
• juice from 1 squeezed lemon
• 1-2 garlic cloves
• 1/2 teaspoon cumin
• 1 tablespoon + 1/8-1/4 teaspoon baking soda
• 1 bay leaf
• 1 roasted bell pepper
• salt
• olive oil
• parsley

1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda, a bay leaf and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the hummus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley.

Super Squash

Not only is butternut squash delicious, it’s loaded with health benefits.  This recipe is my favorite winter soup at the moment, I can’t get enough!  Not only is it easy and tasty but it’s a great one to make on Sunday and take with lunch for the week…the flavors only get better as they meld in the fridge. 

Squash ready to go in the oven

Deliciousness bubbling away

Butternut Squash Soup

Weightwatchers Points: 2

Printable Recipe

Ingredients

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• dash cayenne pepper
• 2 cups chicken broth
• 1 (12 ounce) can fat-free evaporated milk
• 3 cups roasted butternut squash
• salt and pepper to taste

 Directions

1. In a large saucepan, saute the onion and celery in butter. Stir in flour, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls and serve hot.