What's Cooking in Emily's Kitchen

Mini burgers that pack a punch

2010-04-13T21:29:00.000-05:00

I was in the mood for a burger tonight but decided to skip Kellers and head to the store for a homemade gourmet burger instead. When most people think of a burger, they think a poppy sead bun encasing a skinny, greasy meat patty smothered with yellow mustard and ketchup and topped off with lettuce, tomato, onion, cheddar or American cheese and possibly a little bacon. Well, not my burger!

My burger tonight came in miniature form and was full of flavor that packed a punch. Simply constructed, I used relatively few ingredients but was so pleased I just had to share with you. All you need to re-create this meal is:

English muffins
Lean ground beef
Gruyere cheese, thinly sliced
Dijon mustard
Sprouts
Salt
Cracked pepper
Ground mustard
Tabasco sauce

In a bowl, mix the ground beef with salt, pepper, ground mustard and plenty of tabasco sauce (about 8 shakes). Form small patties and toss into a large skillet and cover with a lid. Cook until desired doneness.

Heating the broiler, pop your English muffins under the fire for a couple of minutes to crisp up a bit.

Assemble your mini burgers by spreading a thick layer of Dijon mustard on both top and bottom muffins. On the bottom muffin, layer on a nice base of sprouts then nestle in your beef patty. Top it all off with a slice of Gruyere cheese and sandwich with the top muffin.

This burger works so well because of all the powerful flavors playing off each other. Gruyere cheese is pungent, Dijon mustard is incredibly spicy and deep in its flavor and the Tabasco sauce, well, that just gives the meat a nice kick. Together, encased by a simple English muffin with sprouts, well, this combo just works. Pair with a mild couscous and freshly snipped chives and your meal is done. Add a little interest to the couscous by adding in a splash of white wine and enjoy your meal!

Crustless Broccoli-Cheddar Quiche

2010-04-12T20:57:00.000-05:00

I dropped by the store this evening for a couple of quick ingredients for my Monday night dinner. After arriving home around 6:45, I dropped my computer and changed into my kickin' around clothes I went to work on my fabulous dinner. I am a big fan of quiche no matter what the occasion but a Monday night quiche is the best. You see, you make a quiche on Monday and you are set for lunch for at least three days. Fantastic!

Tonight I went for a crustless broccoli-cheddar quiche made in individual ramekins. You can make any variety from quiche lorraine to spinach and ham to pancetta and chive, but broccoli-cheddar won out this evening. I have several recipes in my blog archives so feel free to browse!

All you need for this simple dish is:

6 eggs
One package finely shredded cheddar cheese
1/2 pint heavy whipping cream
Broccoli, roughly chopped
Fresh cracked pepper
Salt
Paprika
Butter
Four ramekins

First, pre-heat the oven to 350 degrees. Butter your ramekins and set aside. In a large bowl, crack your eggs and briskly whisk with a fork. Add in the carton of heavy whipping cream and stir. Add broccoli, stir, then season with pepper, salt and paprika. Laddle the mixture into the ramekins and pop into the oven for approximately 45 minutes. That's it! Enjoy!

Banana bread

2010-04-11T10:09:00.000-05:00

I was startled out of bed at 7 am when I heard what at the time I thought was the wrath of God but then remembered that Texas Stadium was being imploded. I was surprised I heard the series of explosions all the way at my house so double checking my sanity, I walked outside to see if it was about to rain (though I didn't think it was in the forcast). Up and about, I realized I was starving. Yesterday I worked all day long in my garden planting in the beds and patio containers. I even got motivated to roll a massive tree stump from my neighbors front yard after having a tree removed all the way to the very back corner of my back yard. Pretty much as soon as I pulled it off the curb into the street I regreted the effort I would have to put forth but managed to roll it back to where I wanted it and think it was definitely a genius move. I admit I am a little sore today. Those things are heavy!!

After inspecting all my work from yesterday, I went to the kitchen to start the day off with a cup of joe. Coffee brewing, I began to look around for what to cook for breakfast. With four bananas sitting sadly uneaten on the counter I decided to turn their browning little bodies into banana bread. I love making breakfast breads on Sunday mornings because I am set for the week with a delicious treat to take to work.

Banana bread is a simple to make and fills your home with cozy aromas. A perfect set up for coffee, the paper, Meet the Press and George. So, off I went pulling the basic ingredients from the pantry as follows:

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts then pour into a lined loaf pan and bake for 45 minutes to 1 hour until it passes the toothpick test. Let the bread cool slightly then seperate the loaf from pan with a knife. Carefully turn the loaf pan upside down to free the bread, keep covered with a towel to preserve freshness and moisture. Enjoy!

Maple syrup isn't just for pancakes

2010-03-14T10:33:00.000-05:00

Today is absolutely gorgeous outside! This is truly the perfect Texas Spring day. I started off the morning with a nice stroll through the neighborhood with a cup of coffee in hand. The flowers are starting to bloom, trees are budding out and the grass is a lemony-lime green. I love it! Because I'm leaving this perfect weather for the warm weather of Puerto Rico this week, so I don't have much food in the house. Hungry after my stroll, I searched the pantry for my options. Oatmeal caught my eye as a cozy curl up on my patio in the shade with my favorite pair of sweats on to further take in the day meal. Yes, that's exactly what I did.

I don't buy the flavored little packets of Oatmeal because I prefer to do it myself. I poured a good little bit of oats in a bowl (my eyes are always bigger than my stomach because I forget how filling this stuff is), then added in a couple spoonfulls of soft brown sugar and a shake or two of cinnamon. A little water, a quick stir and into the microwave the bowl went. I rarely use my microwave but it is perfect for cooking up these oats. Two minutes, stirring at the half mark, and you have a hot bowl of goodness.

Now, if you think Maple syrup is just for pancakes you are quite mistaken. I use it in my cooking often, especially with meats, but a drizzle over Oatmeal is just divine. You can skip all the butter and enjoy the natural sweetness of this great combination.

Mmmm, mmmm, I'm off to garden. Enjoy your Oatmeal, and your day!

Pollo embanado (breaded chicken)

2010-03-09T20:31:00.000-06:00

I will be heading down to Puerto Rico next week with a group of friends and have spent the evening finalizing our plans. Getting in the spirit, I pulled out my Puerto Rican Cookery cookbook to find a little recipe for dinner. I didn't have much to work with in the house but came across pollo embanado, which is a delicious breaded chicken. All you need for this quick little meal is:

Chicken breasts
Bread crumbs
2 eggs
Plain white rice
Green peas
1 teaspoon olive oil
Salt
Fresh cracked pepper
Paprika

Pre-heat oven to 400 degrees. In a shallow dish, coat the chicken thoroughly with bread crumbs. In a seperate bowl, crack your eggs and add a pinch of salt and mix. Dip your bread crumb coated chicken in the egg and place in greased baking dish. Crack with a bit of pepper and pop in the oven for 40 minutes.

(About 20 minutes later) Prepare the rice according to package directions. Spice it up with a bit of salt, pepper and paprika then skip the butter later. Throw some peas on to cook when the rice is nearly done and you will have a complete meal. Plate all the food and enjoy!!

Simple salmon

2010-03-08T21:50:00.000-06:00

Over the last week, the kitchen hasn't seen much of me. Work has been busy and I had too many plans over the weekend, but tonight, I'm back. For dinner, I cooked up a simple salmon which I paired with orzo and asparagus. All you need is:

Salmon

Asparagus

Tri-colored orzo

Parsley, chopped

Scallions, chopped

Butter, 2 tablespoons, melted

Lemon juice, 1 tablespoon

2 cloves garlic, roughly chopped

Olive oil

Fresh cracked pepper

Salt

Pre-heat the oven to 350 degrees. Season the salmon with your salt and pepper and a splash of olive oil, and sprinkle with one clove of chopped garlic. Pop in the oven for about 20 minutes. In the meantime, prepare the orzo according to package directions. Trim the asparagus ends and cook over medium heat in the large skillet. Add the remaining garlic, lemon juice, pepper and salt and cook until tender. In a small bowl, combine the butter, parsley, salt and pepper. Drain the orzo and add the buttered parsley and blend. Serve the fish with the orzo and asparagus, top with scallions and enjoy!

Dry rubbed baby-back ribs

2010-03-01T21:12:00.001-06:00

For dinner this evening, I pulled together a finger-lickin' meal that was a pure crowd pleaser. Baby-back ribs and corn on the cob is always a delicious option if you don't mind getting your hands a little saucy. So I put away the cloth napkins and pulled out the paper towels to serve up this recipe for you to enjoy right now.

All you need for this simple dish is:

4 cloves garlic, choped
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
2 racks baby-back ribs
4 cobs of corn, shucked and halved
4 tablespoons butter, melted
1/4 cup flat-leaf parsley, roughly chopped

Pre-heat the oven to 425 degrees. In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 teaspoons salt, and 3/4 teaspoon black pepper.

Rub the spice on the ribs and let sit for 10 minutes. Place on a baking sheet and cover with foil and pop in the oven. Let cook for 25 minutes. Remove from the oven and cut the ribs apart. Put back in the oven, uncovered, for 5 minutes.

Meanwhile, to prepare the corn, bring a large pot of water to a rapid boil. Add the corn ears and let cook for 5 minutes, until tender. Drain and transfer to a serving dish. Pour the melted butter over the corn and sprinkle with the parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Enjoy!!

Spaghetti with bacon and eggs

2010-02-28T21:02:00.002-06:00

I have been hearing from many of my friends that the dishes have been preparing lately are too complex and take too long for them to try. Since my stated purpose since the first day I logged into Blogger to take on my cooking challenge was to inspire my friends to cook, I have decided to do a series of simple and quick dishes so they can't say I only cook complicated dishes (even though I don't view them as such). My 10 minute pizza was a big hit last week so tonight I prepared a dish that was equally as simple and delicious.

All you need for tonight's simple dish is:

12 ounces spaghetti
8 ounces bacon
4 large eggs
1/4 cup plus 2 tablespoons grated Parmesan
Kosher salt and black pepper

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water to incorporate later into the dish. Drain the pasta and return to the pot.

Meanwhile, cook the bacon in a nonstick or cast-iron skillet over medium heat until crisp and delicious (6 to 8 minutes). Transfer to a paper towel-lined plate. Crumble when cooled.

Wipe out the skillet and return to medium heat. Crack the eggs into the skillet and cook until the egg whites are set but the yolks are still runny. 3 to 4 minutes.

Toss the pasta with the bacon, the reserved pasta water, 1/2 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 tablespoons of Parmesan and enjoy!! What could be better than a quick meal that takes you back to breakfast before you doze off to sleep.

Sopressata canapes over an Italian red pepper salad

2010-02-25T21:21:00.000-06:00

Tonight I went for a fresh salad made Italian style, topped with little bite sized sopressata ricotta canapes. This dish took shape pretty quickly from the random assortment of ingredients I had available to my in the fridge and was a delight to both create, and enjoy.

All you need is:

Phyllo dough
1 egg, beaten
Sopressata meat, thinly sliced and cut in half moons
Ricotta cheese
Scallions, thinly sliced
Mixed greens
1 red bell pepper, sliced into thin strips
Grated parmesan cheese
1 tablespoon mayonaise
1 tablespoon Dijon mustard
1 slash of white wine
Fresh cracked pepper

Pre-heat the oven to 350 degrees and lightly grease a baking pan. Cut your Phyllo dough into 1 1/2 inch squares and dip into the beaten egg, then lay flat on the pan evenly spaced out. Layer on one folded piece of Sopressata meat and top with a ball of Ricotta cheese. Sprinkle sliced scallions over top and pop in the oven for 15 minutes.

To make a great salad at home, you can buy a pre-prepared mix of greens and add in a few fresh ingredients to make it your own. Tonight I opted for crisp red bell peppers and scallions, and a homemade dressing. In a large bowl, toss the mixed greens with the remainder of your sliced scallions, the red bell peppers and the grated parmesan cheese. In a seperate small bowl, mix up a simple salad dressing by combining the mayonaise, mustard and enough wine to make a thin consistancy (just a quick pour). Whisk the dressing together and crack one twist of pepper corns over top. Once your canapes are done baking, mix the salad dressing in with your snappy greens. Serve with the canapes and enjoy!!

Chocolate pots

2010-02-23T22:08:00.000-06:00

So, I was craving some chocolate and what better way to enjoy it than in an adorable teacup! Chocolate pots are so easy to make and I would say not all that bad for you. You see, I just break down the ingredients and think to myself, "hey, that's not too bad for me".

All you need is:

2/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder

In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk int he egg yolks and the remaining milk.

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon until thickened 12 - 15 minutes (do not let this boil). Remove from the heat.

Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses or teacups. Refridgerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.

Artichoke pizzas in under 10 minutes

2010-02-23T21:31:00.000-06:00

Ok, so this is for all my friends who claim they don't have time to cook when they get home from work. Here is a family friendly (kid friendly -- at least I assume they would eat this) meal that can be whipped up in just a matter of minutes and is delicious! This meal will be on the table before you could find the number of your local pizzeria and place an order for delivery.

All you need to pull these individual size pizzas together is:

2 pita breads, split horizontally (lay flat on a cutting board and press flat with your hand -- slice slowly with a long knife to make two circular pieces, not half moons)
3 tablespoons extra-virgin olive oil
1 12-ounce jar roasted red peppers, drained and sliced
1 6-ounce jar arthchokes, drained and cut in half
1/4 cup roasted almonds, chopped
1 1/2 cups shredded Cheddar (6 ounces)
1/2 teaspoon dried oregano

Heat the broiler and pop your pizza stone in the oven in the bottom third position to heat while prepping your ingredients. Drizzle your pita halves, cut side up, with two tablespoons olive oil and pop in the oven on the pizza stone for just a couple minutes to crisp up. Keep a close eye on this as they are done before you know it.

Pull your bread from the oven and top with the red peppers, artichokes, almonds, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes. Serve with green beans (I like mine lemony) or a salad and enjoy!! See, less than 10 minutes!

Caramelized pork with sweet potatoes

2010-02-23T21:12:00.001-06:00

This week, I am focusing on dinners that are quick and easy with ingredients from the local grocery store instead of Whole Foods. It's amazing what a limited selection of meats, fish, cheeses, etc. you have at Albertsons but I must confess, the price tag is well worth it at times. Last night (sorry I didn't get to the computer after dinner) I made a delicious roasted pork tenderloin which I paired with sweet potatoes.

My ingredient list included:
1 medium sweet potato, scrubbed and thinly sliced
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 pork tenderloin
1/2 teaspoon kosher salt
Freshly ground pepper
2 tablespoons Dijon mustard
3 tablespoons sugar
1 large orange

First off, heat the oven to 450 degrees. You are going to need two baking pans lightly coated with vegetable oil. In a large bowl, toss the sweet potatoes with the olive oil and arrange in a single layer on one of the baking pans. Sprinkle the potatoes with half your rosemary and place in the oven to cook until tender, about 30 minutes.

Meanwhile, in the large bowl you just used with olive oil, toss your pork tenderloin in the oil then season all over with salt and pepper. Spread the mustard over the meat then sprinkle with the sugar and rosemary. Arrange on the second banking pan and place in the oven to roast for 20-25 minutes, turning once, until cooked through.

Check the potatoes for tenderness and remove from the oven along with the pork tenderloin when done. Transfer the potatoes to a plate and top with the uncut tenderloin and cover to keep the potatoes warm and let the meat rest.

Place the baking pan used for the meat over medium heat on the stove and juice the orange to cook up a great pan sauce. Cook, stirring, for a couple of minutes until the sugars and juices meld with the OJ and begin to thicken up a bit. Add your pork tenderloin back into the pan with the sauce and slice, coating the meat in the orange pan sauce.

Plate your sweet potatoes and pork tenderloin and serve with your choice of greens. Enjoy!!

Parmesan pasta with chicken and rosemary

2010-02-21T20:26:00.001-06:00

For a quick Sunday night dinner, I decided to go for an easy pasta dish. Pasta is a great go-to dish when you want to be in and out of the kitchen in about 15 minutes with something tasty. My parmesan pasta with chicken and rosemary was just that, tasty.

All you need for this quick meal is:

12 ounces of orechiette or shells pasta
1 2 pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
Salt and fresh cracked pepper

Cook the pasta according to the package directions. Reserve 1 1/4 cups of the cooking water. (This is a great tip when cooking pasta. The salty, starchy water makes for a great sauce.) Drain the pasta and return to the pot.

Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.

Toss the pasta with the chicken, rosemary, the reserved pasta water, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining 1/4 cup of Parmesan. Enjoy!

Pancetta mini quiche

2010-02-21T10:53:00.002-06:00

Quiche is a food best enjoyed at anytime during the day. A perfect dish for breakfast, lunch or dinner; and when made in mini form, a great snack as well. Laying in bed this morning thinking about the day, I decided I would whip up a tray of mini quiche to fuel the morning and carry me through to dinner.

As I puttered into the kitchen in my PJ's I went to browse the refridgerator to see what kind of quiche I would be making. A genius new combination, in my kitchen anyways, emerged one ingredient at a time. My basic rule of thumb with any quiche is 3 eggs per pie for a full size quiche, or 3 eggs per two trays of mini quiche (24 total little cuties). Eggs, heavy cream and cheese make the base of the quiche and you can add in vegitables, fresh herbs and meats to your liking.

I decided to make a pancetta quiche with scallions and cilantro. This salty Italian meat replaces the need for seasonings when paired with the peppery taste provided by the cilantro.

The full ingredient list included:

3 eggs
Heavy cream (I just eyeball this)
Mozzarella cheese, shredded
1 bunch scallions
1 package pancetta meat, chopped
1 handfull cilantro, chopped
Fillo (phyllo) dough

In a mixing bowl, break and whisk your eggs, and add in cream, a couple handfulls of mozzaerlla, scallions and cilantro. Mix together and add more cream as needed to make the consistancy thick and creamy.

In a small skillet, brown the pancetta meat over medium heat. Remove from the stove and and let cool completely before adding to the quiche mixture.

With your fillo dough, unroll the layered sheet and cut into a 12 square grid to match the mini quiche pans. Working one-by-one, take a freshely cut square of fillo dough and split the stack of layers in half, to fill the first pot in the pan. Use the second half of the dough to fill the first pot of the second mini quiche pan. Repeat until you have two quiche pans (24 total) fitted with fillo dough.

With the pancetta cooled, add into the mixture and stir together. Working carefully, as to not spill the mixture outside the dough fitted pots, use a tablespoon to fill each with the mixture. Do not overfill because your quiche will rise by 2/3. Pop in the oven at 350 degrees for about 20 minutes, or until golden on top and toothpick clean. Enjoy!!

Saturday morning barista

2010-02-20T10:21:00.000-06:00

Normally, I spend my Saturday mornings at a cute local coffee house with my two best girlfriends. Today, however, we are getting together later in the afternoon for our own ice capades adventure when we hit the rink and strap on our skates. It will be nothing short of amusing I'm sure. So, in place of the white chocolate mocha I would normally enjoy, I ramped up my coffee maker and stepped into the role of barista myself.

When making coffee at home, I start out with a little vanilla syrup in my favorite purple coffee mug. I have had this set of mugs for about 10 years now. I originally bought these mugs for an old sweetie of mine back in college but realized before I gave them to him that he didn't like them, so, I kept the mugs for myself. So glad I did!

So, with a little vanilla syrup in the mug, I add a dash of cinnamon and swirl the mug. I have a single serve coffee maker so I am able to make the perfect amount of vanilla cappuccino coffee for myself. It just makes sense because I live alone. With vanilla, cinnamon and coffee in mug, add in some vanilla creamer and swizzle stir.

I had some homemade whipped cream left over from a dessert I made a couple of nights ago so I topped the coffee off with a nice big spoonful. Yum! Hey, they give me whipped cream at the coffee house, so I might as well treat myself to it at home!

As I was standing in the kitchen, I realized I had a very curious on-looker watching my coffee come together. Hanging his little head over the roof looking in the kitchen window, this little guy got a lesson in caffination.

Curried pork chops and smashed peas

2010-02-18T20:38:00.000-06:00

For dinner tonight I broke out the curry powder to season my delicious pork rib chops. Not a spice I use often, I think curry is under-rated here in the States. This dish was quite nice when paired with smashed peas. All you need for this quick dish is:

Pork rib chops
Curry powder
Kosher salt and black pepper
Olive oil
2 shallots, chopped
2 cups frozen peas, thawed
fresh lemon juice
1 tablespoon chopped fresh mint
Pita bread

Heat the oven to 400 degrees. Season the chops with curry powder, salt and pepper on both sides.

Heat one tablespoon of the oil in a large skillet over medium-high heat. Working in batches, brown the chops, about 2 minutes per side. Transfer to a baking sheet and roast to the desired doneness, about 10 minutes.

Wipe out the skillet and heat a tablespoon oil over medium heat. Add the shallots and cook, stirring occasionally until soft, 2 to 3 minutes. Add the peas and gently smash with a fork. Cook until heated through, about 2 minutes.

Stir in the lemon juice, mint, and 1/4 teaspoon each salt and pepper. Serve with the pork chops and pita bread. Enjoy!!

Little berry shortcakes

2010-02-17T22:01:00.000-06:00

After a delicious dinner, I was in the mood for a fruity little dessert. I had a couple cartons of fresh strawberries and blueberries on hand and some biscuits so voila, dessert!

In a large bowl, toss your fresh berries with about 1/3 cup sugar and let it sit out on the counter to meld together while you prepare the rest of the dish.

In a medium bowl, whip up some cream to stiff peaks with 1 tablespoon sugar and a splash of vanilla. There is nothing better than homemade whipped cream.

Pop some breakfast biscuits (just plain ones) in the oven and cook according to package directions. Let them cool completely and assemble a delicious little berry shortcake by splitting the biscuit in half. Spread a thin layer of whipped cream on the bottom half, top with a bunch of berries, add another spoonfull of whipped cream and sandwich with the other half of the biscuit. This is a sweet and creamy, fruity but salty little dessert you will just love. Enjoy!!

Spiced mini burgers with couscous salad

2010-02-17T21:49:00.000-06:00

Starving when I arrived home from work after a killer lunchtime pilates class, I needed something quick, quick, quick before I passed out right there on my kitchen floor. I wanted something that took less than 20 minutes to make but was still delicious so spiced mini burgers with a refreshing couscous salad made the table.

The ingredient list included:

1 box plain couscous
1 pound ground lean beef
1 1/2 teaspoons ground cumin
1 1/2 tablespoons dried oregano
Kosher salt and black pepper
4 tablespoons extra-virgin olive oil
6 scallions, sliced
4 plum tomatoes, quartered
1 seedless cucumber, cut into half moons
3 tablespoons fresh lemon juice
Your favorite hummus

Cook the couscous according to the package directions.

Form the beef into 12 small 1/2-inch-thick patties. Sprinkle with the cumin, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to the desired doneness, 4 minutes per side for medium.

Toss the couscous with the scallions, tomatoes, cucumber, lemon juice, the remaining 3 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper.

Serve the cute little burgers over the couscous salad with a side of hummus. Try the hummus on the burger.. it's divine! Enjoy!!

Chicken with creamy spinach and shallots

2010-02-16T20:40:00.001-06:00

Day three into the week brought a simple chicken dinner with creamy spinach and shallots. Personally, I love sauteed spinach but have endeared it even more to myself by adding shallots and a creamy sour cream and white wine sauce. This rich and sophisticated take on sauteed spinach will be my go to green for chicken, pork, steak and lamb from now on!

The simple ingredient list included:

2 tablespoons of olive oil
6 small chicken thighs
Kosher salt and black pepper
4 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup sour cream
2 bunches spinach, thick stems removed

In a large skillet, heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through , 8 to 10 minutes per side. Transfer to plates.

Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.

Stir in the wine and sour cream. Add the spinach and 1/4 teaspoon of salt and pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minuts. Serve with the chicken and enjoy!!

Chicken enchiladas with green salsa

2010-02-15T20:37:00.000-06:00

Talking about delicious, tonight I made chicken enchiladas that set my heart aflutter. I literally couldn't stop smiling while I was eating! I don't eat Mexican food very often because I find it to be pretty heavy but these enchiladas were perfect. Admittedly, preparation was pretty messy, but that's part of the fun!

All you need is:

4 tablespoons canola oil
2 small zucchini, diced
1 small red onion, chopped
1/2 cup corn kernels (from 1 ear, or frozen and thawed)
1 2- to 2 1/2 rotisserie chicken, meat shredded
1 1/2 cups grated Monterey Jack (6 ounces)
Kosher salt and black pepper
12 6-inch corn tortillas
1 pound tomatillos, papery husks removed
1 jalepeno, seeded
1 cup fresh cilantro
1 tablespoon fresh lime juice
1/2 cup sour cream

Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the zucchini, onion, and corn and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Transfer to a large bowl.

Add the chicken, Monterey Jack, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix to combine.

Wipe out the skillet and heat the remaining 3 tablespoons of oil over medium heat. One at a time, cook the tortillas in the oil until softened, 10 to 15 seconds per side. Transfer to a paper towel-lined plate.

Roll the chicken mixture up in the tortillas and place them in a large baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.

Meanwhile, in a food processor, pulse the tomatillos, jalepeno, cilantro, lime juice, and 1/2 teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream.

Tip: in place of the tomatillo sauce, you can use a store-bought mild green salsa.

Enjoy!!

Creamy barley salad with apples

2010-02-14T21:25:00.001-06:00

After a Valentines weekend of eating out time and time again and lots of chocolate, I decided to go lite on dinner tonight and pull together a simple salad for dinner. This creamy barley salad with apples is easy to pull off and quite delightful!

All you need is:

1/2 cup pearl barley
Kosher salt and black pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, thinly sliced
1/4 cup fresh mint, chopped
2 bunches red leaf lettuce, thick stems removed

In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender and the water is absorbed, 25 to 30 minutes. Drain and spread on a rimmed baking sheet to cool.

Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and cooled barley and toss to combine.

Divide the lettuce among bowls. Top with the barley mixture and enjoy!

Meatloaf with smashed potatoes

2010-02-09T21:31:00.000-06:00

Meatloaf is something everyone should know how to make--and make well. I'm not talking about meat topped with ketchup either. I'm talking about rich beef mixed with fresh herbs and a variety of onions, tomatoes, leeks and spices, baked to perfection and served with a side of smashed potatoes, this dish is delicious.

All you need is:

2 pounds lean ground beef
2 eggs
1 cup dry oatmeal (you can use breadcrumbs if you rather)
1 yellow onion, chopped
1 bunch scallions, chopped
1 handful flat leaf parsley, chopped
2 leeks, chopped and rinsed thoroughly
- tip: fill a bowl of water with cold water and let the leek rings soak
1 can diced tomatoes
1 can tomato paste
Salt
Cracked pepper
Powdered yellow mustard
Worcestershire sauce
Parmesan cheese

In a large bowl mix: beef, eggs, oatmal, onion, scallions, parsley, tomato paste, half the can of diced tomatoes, spices and worcestershire sauce. Transfer to a loaf pan and top with the remaining tomatoes. Sprinkle with parmesan cheese and pop in the oven at 400 degrees and bake for 1 hour. When the meatloaf is nearly done, top with the leeks and let finish baking.

Meanwhile, prepare your mashed potatoes. I made these potatoes a couple of weeks ago with parsnips and loved it so am repeating tonight. In a large pot of boiling, salted water, cook:

2 large potatoes, washed and cut into 2 inch pieces
2 medium parsnips, peeled and cut into 1 inch pieces

Once soft, drain and transfer to a large bowl. Add 3 tablespoons butter and smash. Let your meatloaf rest for 10 minutes before cutting and serve alongside the yummy potatoes and enjoy!

State Fair inspired pancakes

2010-02-07T11:42:00.000-06:00

I woke up this morning thinking about the State Fair. I'm really not sure why. The fair won't be in town until this fall and where I like to go, I'm not really one to look forward to it all year. Maybe because I spent the evening hanging out with my sister and her family playing silly games which took me back to last fall when we all went together. Anyways, all the festive thoughts brought to mind the delicious funnel cakes that are a must-have when on the fair grounds. I started dreaming up a breakfast dish that would resemble a funnel cake and decided to take it to the kitchen.

Starting out with a simple pancake base I pulled together my mix.

Whisk together in a large bowl:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cinnamon

In another bowl, whisk:
1 1/2 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
1 tablespoon vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

Season a large skillet or griddle with butter and in funnel cake fashion, spoon the batter on the heated skillet in a random, stringy pattern instead of a perfectly round cake. Cook on one side until the lightly golden and flip.

Next, in a large pan, heat canola oil and drop your cake in to lightly fry. Remove from the oil and lay on a towel to remove excess oil. Repeat for the remainder of the cakes.

In a small bowl, whip up a couple tablespoons of fresh unsalted butter and add a dash of cinnamon. You will want to let your butter soften at room temperature for a bit before taking your hand mixer to it.

Stack your pretty little cakes on a plate and drizzle with your favorite syrup, warmed if you desire. I chose a butter pecan syrup which is my absolute favorite. That's it! Enjoy!

Lasagna to live by

2010-02-02T21:54:00.000-06:00

Italian food is always a popular choice for dinner and lasagna tops the list. Tonight I made a delicious dish of the favorite which, well, I may just have again tomorrow (partly because I have no idea how to make a small lasagna!). While thinking about all the scrumptious layers, I knew I needed a great meat sauce. I like to mix it up a little bit so I brought together both beef and andoulle sausage.

The basic ingredients I used tonight are:

Lasagna noodles, 3 per layer desired
1 pound lean ground beef
1 pound andoulle sausage, chopped into small pieces
1 jar of your favorite tomato sauce
1 cup fresh baby spinach, stems snapped off
1 large container of ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
1 cup chopped scallions
1 cup chopped cilantro
5 cloves of garlic
Salt and fresh ground pepper
Oregano
Thyme
Olive oil

Season a large skillet with olive oil and heat over medium-high heat, adding in ground beef and sausage to cook together. Chop your garlic and add to the skillet along with your taste of seasonings as listed above. Cook until done and remove from heat, allowing the meats to re-absorb their juices.

Meanwhile, in a large stock pot, boil lightly salted water with a tablespoon of olive oil until rapid. Add in lasagna noodles one at a time to maintain rapid boil. Cook for 12 minutes then drain.

Back to your meat sauce. Fold in the chopped scallions and cilantro then mix with tomato sauce. Be sure to taste your sauce to ensure the flavor is on point then it's time to assemble the lasagna.

In a 13" x 9" dish, spread 1 cup sauce then lay down your first section of pasta. Follow the pasta with a layer of meat sauce, a nice thick layer of ricotta cheese (this is an absolute must), spinach, mozzarella and parmesan cheese, in that order. Repeat with a second layer of pasta, meat sauce, ricotta, spinach, mozzarella and parmesan cheese then cover the dish with foil and bake at 375 degrees for 30 minutes. Remove from the oven and let cool for 10 minutes before diving in to enjoy!

Red beans and rice with Andouille sausage

2010-01-31T19:39:00.000-06:00

Living in the South, red beans and rice has always been a staple on the winter menu. For those of you from other parts of the country, this is a dish you really ought to take home with you. This one pot meal packs a punch with spice, warming your soul on those really chilly nights. Another perk of red beans and rice is it makes for great leftovers for lunch the next day.

Traditionally, smoked or fresh southern pork sausage, known as Andouille, is the centerpiece of this Cajun-inspired dish. Pinto beans, onions and green peppers get a kick from fire roasted tomatoes and green chiles in this deceptively simple yet filling meal.

All you need to pull this dish together is:

1 tablespoon olive oil
3/4 pound fresh or smoked andouille pork sausage links, cut into 1/2 inch rounds
1/2 pound cubed ham
1 medium green bell pepper, cored, seeded, and chopped
1 medium yellow onion, chopped
1 bunch scallions, thinly chopped
1 teaspoon dried thyme
1 dried bay leaf
2 (10-ounce) can fire roasted diced tomatoes with green chiles
2 (10-ounce) can pinto beans, drained and rinsed
Red pepper flakes to taste
Cayanne pepper to taste
Cajun hot pepper sauce to taste
Salt and pepper to taste
3 cups cooked white rice

Heat oil in a large skillet over medium heat. Add sausage and ham and cover skillet. Cook, turning the meat occasionally, until browned on all sides, about 10 minutes. Transfer the meats to a large plate, set aside.

Add peppers and onions to the hot skillet. Increase heat to medium high, add thyme and bay leaf and cook, scraping up any browned bits, until vegetables are golden brown and just softened, about 5 minutes.

Add tomatoes with their liquid, then fill the empty can with water and add to the skillet, too. Stir in beans, cayanne pepper, red pepper flakes, Cajun hot pepper sauce, salt and pepper, all to your taste, and reserved sausage and ham, reduce heat to medium and simmer until flavors are developed, about 20 minutes. Remove and discard the bay leaf and and add the rice into the beans, sausage and ham pot. Serve with cornbread and enjoy, ya'll!

Polynesian bowl

2010-01-28T20:06:00.001-06:00

The sky opened up at around 4 pm and flooded the streets with water. I was planning on stopping in the grocery store on my way home from work but with the inclement weather, I decided to pass and figure out a meal from what I had in the house. A simple dish bringing together rice, chicken and plums created a beautiful meal which I creatively named a Polynesian bowl.

I grabbed from the fridge and pantry:
Plain white rice, 1 cup
Chicken breast, cut into small pieces
Plums, cut into large pieces
Raspberries, one handful
Cilantro, one handful, chopped
Scallions, one bunch, thinly sliced
Odobo peppers (2)
Peanuts
Soy sauce
Salt and pepper
Olive oil

In a large skillet, cook the chicken in a spot of olive oil with salt, pepper and a splash of soy sauce. Meanwhile, cook the rice according to package directions.

In a medium skillet, cook the cilantro, scallions, plums, raspberries and odobo peppers together until the flavors meld and add in the cooked chicken.

Serve the plum chicken topping over a bed of rice and enjoy!

Salmon with lemon-cilantro vinaigrette

2010-01-26T20:02:00.000-06:00

Here is a 15-minute meal you have got to add to your recipe box. If you like salmon, you will love this combo. Salmon with lemon-cilantro vinaigrette was the perfect choice for tonight's menu and was so fast, I am done and blogging about it before 8 o'clock!

All you need for this delicious dish is:

1 10-ounce box couscous (1 1/2 cups)
3 tablespoons olive oil
1 pound of boneless, skinless salmon (if there is skin on the bottom, it will come off easily after cooking)
1/2 teaspoon paprika
Kosher salt and black pepper
1/4 cup fresh cilantro, chopped
4 scallions, thinly sliced
2 tablespoons fresh lemon juice (or one lemon squeezed)

Cook the couscous according to the package directions.

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with the paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side.

In a small bowl, combine the cilantro, scallions, lemon juice, 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and couscous. Enjoy!!

Steak with potato-parsnip mash

2010-01-26T18:47:00.000-06:00

In keeping with my "try a new ingredient" theme, last night, I tried parsnips. I've never had a parsnip to my knowledge but was quite impressed. It does pay to try new things! I paired my parsnips with potatoes to create a potato-parsnip mash. Delicious!

All you need for steak with potato-parsnip mash is:

1 pound Yukon gold potatoes, cut into 2-inch pieces
1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
Kosher salt and black pepper
1/2 cup whole milk
2 tablespoons butter
2 scallions, thinly sliced
1 tablespoon olive oil
1 1/2 pounds steak (whatever cut you like)

Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until tenter, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side fo rmedium-rare. Let rest before slicing. Serve with the delicious potato-parsnip mash and enjoy!

Meatballs with sauteed chard

2010-01-24T20:40:00.000-06:00

For dinner tonight, I pulled together a very simple but delicious dish that used a new ingredient for my collection, chard. I have never cooked chard before but found it a delightful alternative to spinach. In fact, I like it much better than sauteed spinach. All you need for tonight's dish is:

1 1/4 pounds ground turkey (you could also use ground pork)
1/4 cup pine nuts
1/4 cup raisins
1/4 teaspoon ground cinnamon
Kosher salt and black pepper
1 tablespoon olive oil
2 cloves garlic, thinly sliced
2 bunches red chard, leaves cut or torn into 2-inch strips
1 small bagette, sliced

Heat the broiler. In a large bowl, combine the turkey, pine nuts, raisins, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper. Form the mixture into 20 walnut sized meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes.

Meanwhile, heat the oil in a large saucepan over medium heat. Cook the garlic, stirring, until golden, 1 to 2 minutes. Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing, until wilted. Serve with the meatballs and bread. Enjoy!

Blueberry tart

2010-01-24T18:06:00.000-06:00

So, in case you haven't noticed, I love blueberries. I eat them with everything on the weekends and today is no exception. I decided I wanted a little dessert I could enjoy all week and opted for a blueberry tart. This recipe is so delicious, I'm not sure this dish will make it more than a couple of days before I eat it all.

All you need to make this simple dessert is:

Flour for the work surface
1 8 ounce sheet of frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoons confectioners' sugar
2 cups blueberries

To start, heat the oven to 375 degrees. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.

Next, using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.

Using the tip of the knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool at room temperature, 15 to 20 minutes.

Meanwhile, with an electronic mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners' sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.

Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners' sugar. Enjoy! This is so incredibly good!

Chicken pot pie

2010-01-23T20:14:00.001-06:00

On this rainy evening in Dallas, I am feeling a bit like curling up in a blanket and watching a movie. I am staying in tonight and was craving comfort food. The ultimate in comfort food, for me anyways, is a delicious chicken pot pie. You see, chicken pot pies have been a favorite of mine since I was a little girl. They are a great all-in-one meal that incorporate chicken and are packed full of veggies. My favorite part, however, has got to be the crust. I have always saved it for last, as if it were dessert. The golden flakes of a lightly buttered flavor just melt in your mouth after eating the hot chicken filling.

I don't really have a recipe for my chicken pot pies. Sometimes I make my own crust and sometimes I use a puff pastry (like I did tonight). All you need to do is break down the elements of the dish and start assembling.

First, you will need a crust for your pie. Like I said earlier, I used a puff pastry. Just pull from the freezer and let thaw. Roll out and line your dishes with the pastry. Make sure you have enough to cover over top after you fill as well.

Next, the chicken. Cut your chicken breast into small chunks and cook over medium heat on the stove until nearly cooked through (not completely though). Add to the skillet your favorite veggies, this can be anything you like. I used onions, red and green bell peppers, green beans, peas and corn. I would normally toss in some carrots too but didn't have any on hand. Let all of this cook together for a few minutes.

Time for a simple roux. Melt one stick of butter in a sauce pan and slowly add in flour 1/4 cup at a time, stirring until you reach the consistancy you like. It should not be watery. Add in spices of your liking, salt and pepper and let simmer for a few minutes. You will see the sauce thickening up quite a bit so add in chicken stock to keep a flowing consistancy.

Fill your pot pie dish with the chicken and veggies first, nearly to the top, then spoon the roux over top, letting it incorporate itself into the filling.

Top the pot pie with pastry for the top crust and seal with the bottom pastry, tucking the edges under and pinching gently. Slit the center to allow the steam to escape and pop in the oven at 350 degrees. Let cook for approximately 30 minutes the remove from the oven and enjoy!

Amish Friendship Bread

2010-01-22T23:19:00.000-06:00

The equivalent of a chain letter landed on my desk at work ten days ago, yet I didn't cringe. A challenge. An adventure. What would this little bag bring to my life? A culinary gesture to say "you are my friend" started by the Amish and passed on one bag at a time. What was in the bag? Well, nobody can say for sure. But, it came with detailed directions and I decided to partake.

The Amish Friendship Bread takes 10 days from the date of inception to gently mush and mold into a delicious bread in loaf or muffin form. I made one loaf and 5 muffins with the gift, passed on three bags to my best girl friends and kept one for myself to make another batch in 10 days.

So here's how it works. First, you must receive a starter bag from someone.

Day 1: Do nothing (date is on the bag)
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 cup flour, 1 cup sugar, 1 cup milk and mush the bag
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Follow instructions below

1. Pour the entire contents of the bag into a non metal bowl
2. Add 1-1/2 cup sugar, 1-1/2 cup flour and 1-1/2 cup milk. Mix with a non metal spoon.
3. Measure out 4 seperate batters of 1 cup each into 4 one gallon zip lock bags. Label each with a date. Keep one starter for yourself and give the other three batters to friends along with a copy of the recipe (or this blog link).
4. Preheat the oven to 325
5. Add the following to the remaining batter:

3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 large box instant vanilla pudding
Optional: raisins, nuts, etc.

6: Greast 2 large loaf pans, or muffin pans and mix an additional 1/2 cup sugar and 1 1/2 teaspoon of cinnamon in a small bowl. Dust the greased pans with the mixture.
7: Pour the batter evenly into the pans
8: Bake 1 hour, cool 10 minutes. Turn onto serving dish. (if you are cooking muffins, shorten the bake time to approximately 30 minutes)

Important note: Do not use any type of metal spoons or metal bowls while mixing. Do not refrigerate (leave on counter) - if air gets in the bag, let it out. It is normal for the batter to rise, bubble and ferment.

Enjoy your friendship bread!

Galinha Assada A Brasileira

2010-01-19T21:41:00.000-06:00

Before we get into food, I want to talk about a quick beauty tip... I know, what's the connection? Well, I have noticed that the more I use my hands to season my meats, the softer my hands become. It makes perfect sense too. Olive oil for moisturizing, granular seasonings for exfoliation. So, I guess what I'm saying is.. don't be afraid to get your hands dirty. It will do wonders for them! It's like gardening.. another love of mine.

So, back to the food blogging. Tonight I decided to make Galinha Assada A Brasileira. A Brazilian style roasted chicken salad in a creamy lime dressing. This dish is simple and so delicious you will just have to make it for yourself to believe me.

To start off, season your chicken thoroughly with olive oil and salt. Chop three cloves of regular garlic and spread over top the chicken. Add two cloves of chopped black garlic to the mix and pop in the oven at 350 degrees to bake.

To make your creamy lime sauce, mix in a large bowl:

1 1/2 cups plain greek yogurt
3/4 cup sour cream
The zest of 1 lemon
1 lemon, juiced
1/2 tablespoon salt
1 tablespoon sugar
1 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper
1/4 teaspoon ground white pepper

In a large skillet, heat 2 tablespoons olive oil and cook down quickly:

1 1/2 cups seasoning vegitables
1/2 cup green peas
1 bunch green onions, chopped
1 bunch cilantro, chopped
1/2 tablespoon rubbed sage

When the veggies are cooked, take off the heat and let cool. Once cooled, add into the creamy sauce and set aside until the chicken is done cooking.

Remove the chicken from the oven and let rest for 10 minutes. With two forks, gently pull the meat apart into shreds. Add the chicken to the creamy sauce and gently mix together then plate. Top the chicken salad off with crispy pampas potatoes or "potato strings". Enjoy!

Chicken tacos with citrus cabbage slaw

2010-01-18T19:55:00.000-06:00

In a rush to make a movie this evening (which ended up being sold out for the 3rd time I tried to see it) I made a quick chicken taco dinner with a citrus cabbage slaw. All you need to pull this delicious dinner together is:

1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sour cream
Kosher salt and black pepper
1/4 cup small cabbage, shredded
1 cup corn kernals, canned or frozen and thawed
1 jalapeno, seeded and chopped
1 bunch green onions, chopped
A handful of cilantro leaves
1 tablespoon chili garlic sauce
1 tablespoon olive oil
2 boneless, skinless breasts of chicken
Soy sauce
Ground cumin
Flour tortillas, warmed

In a largew bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cabbage, corn and jalapeno and toss to combine. Add chili garlic sauce and cilantro and continue tossing until combined. Set aside, tossing every few minutes.

In the meantime, heat the oil in a large skillet over medium-high heat. Season the chicken with a dash of cumin, salt and pepper and drizzle soy sauce over top. Let cook, stirring frequently until cooked through.

Serve the chicken with the tortillas and the slaw. Enjoy!

Blueberry frozen yogurt

2010-01-18T16:16:00.001-06:00

Need a quick snack that is fresh and delightful? Blueberry frozen yogurt is the perfect solution for those mid-afternoon munchies that won't knock you off track for the rest of the day.

All you need to make blueberry frozen yogurt is:

1 medium carton blueberries
2/3 cup sugar
optional: 2 teaspoons vodka
1 cup plain whole milk yogurt or Greek yogurt (a staple in my house)

Toss the blueberries in a bowl with the sugar and vodka (if using) until the sugar begins to dissolve.

Transfer the blueberries and their juice to a blender or food processor. Add the yogurt and pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove the skins for a creamy finish (recommended).

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can place in a metal mixing bowl in the freezer. After about 30 minutes, check the ice cream to see if the edges have started to freeze. If they have (or whenever they do) mix thoroughy. Check and repeat every 30 minutes until the yogurt is frozen and delicious. Enjoy!

Blueberry muffins

2010-01-18T09:43:00.000-06:00

On this sunny morning, celebrating Martin Luther King Junior Day, I whipped up some enormous blueberry muffins that were just divine. There are few things that compare to a good blueberry muffin while sipping coffee and watching Live with Regis and Kelly (something I never get to do). Follow this recipe and you will be enjoying a delightful blueberry muffin in about 25 minutes.

Position a rack in the center of hte oven and preheat to 400 degrees. Grease a standard or large muffin pan or line with paper cups.

Whisk together thoroughly in a large bowl:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Whisk together in another bowl:

2 large eggs
1 cup milk or cream
2/3 cup sugar or packed light brown sugar
4 to 8 tablespoons warm melted unsalted butter (4 if you will be eating the muffins immediately, 8 if you are saving them for later)
1 teaspoon vanilla

Add to the flour mixture and mix together with a few light strokes just until dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Add to the mixture:

1 1/2 cups fresh washed blueberries and fold together

Divide the batter among the muffin cups and bake until a toothpick comes out clean. 12 to 15 minutes for standard size muffins, 15 to 20 minutes for large muffins. Let cool for 2 to 3 minutes before removing from the pan and serve as soon as possible. Enjoy!

Game-time chili

2010-01-17T15:26:00.000-06:00

One of the biggest perks of being a Foodie is enjoying recipes from fellow foodies. For my football Sunday chili, I surfed Foodbuzz.com and came upon the best darn chili recipe you could ever hope for. Thanks to Cookin' Canuck, I was able to prepare a perfect dish for the game. The only way the meal could have been better was if the Cowboys were winning.

This chili definitely has some heat to it, but it's more of a smoky heat from the chipotle peppers and Adobo sauce. Give it a try, I'm sure you will love it too!

Heat 1 tablespoon canola oil in a large, heavy pot set over medium heat. Add 2 chopped medium onions and sauté until tender and light brown, about 10 minutes. Add 1 1/2 teaspoons cumin and 1 1/2 teaspoons oregano.

Stir for 30 seconds, then add 2 chopped garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add 2 pounds ground turkey, breaking it up with a wooden spoon until it is cooked through. Add 1/4 cup chili powder, 2 bay leaves, 1 tablespoons unsweetened cocoa powder, 1 1/2 teaspoons salt, and 1/2 teaspoon ground cinnamon.

Add 1 (28 oz.) can whole tomatoes, including juices. Break up the tomatoes with wooden spoon while cooking. A couple of them weren't breaking up well, so I took them out of the pot, chopped the tomatoes, then added them back to the mixture.

Mix in 2 tablespoons tomato paste, 2 chopped chipotle peppers, 2 teaspoons of the adobo sauce, and 3 cups low-salt chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves.

Drain and rinse 1 (15 oz.) can black beans and 1 (15 oz) can small white beans. Add to the chili and simmer for an additional 10 minutes.

Ladle chili into bowl, and serve with sour cream and chopped cilantro. Enjoy!

Good ol' burger and fries

2010-01-13T18:10:00.000-06:00

There's nothing better than a thick and juicy burger paired with a plate of delicious steak fries. Being too cold outside to grill out, I grilled in, so to speak, and whipped up this American favorite to enjoy last night. Now, everyone knows a burger is the most convenient food to pick up on any street corner from a fast food joint, but, nothing compares to a homemade burger. Plus, if you are watching your diet, it's a much healthier way to enjoy what could otherwise ruin an entire weeks worth of going to the gym.

For a great burger, you need great seasonings. Maybe some sort of a great sauce to pair with it, and of course, great fries! For mine, I seasoned my 93% lean ground beef (I like a little bit of fat in mine) with:

A dash of soy sauce and worked it through the meat, steak seasoning, white pepper, and oregano. Working the meat in a kneading fashion, I incorporated fresh chopped green onions and fresh flat leaf parsley. I topped the meat off with the yolk of one egg, mixed and seperated into two patties. Into the oven at 350 degrees went the burgers and my attention turned to the steak fries and a delicious bacon to top the burger.

Cutting a potato lengthwise in half, I cut thick fries out of the potato. Laying on a cookie sheet drizzled with olive oil, I went to town seasoning the fries. Some salt, pepper, steak seasoning... I'm not really sure what all I tossed on there but I do know they came out delicious. Alongside my fries, I laid out a few strips of thick peppered bacon. I absolutely love bacon! Covering the cookie sheet with foil, into the oven it went.

I could smell the bacon cooking up and knew the meal was nearing completion. I plated my buns, un-toasted at the request of my boyfriend. Assembling the burger, I started with the meat, then topped with a pepperjack cheese, topped with fresh avocado and sealed with crispy bacon strips. And the fries.. well, they were just the icing on the cake. Delicious. Nothing beats a good ol' burger and fries. Enjoy!

Lemon and orzo soup

2010-01-11T21:03:00.001-06:00

For dinner tonight, I decided to make an orzo soup. Searching recipes, I came across this lemon and orzo combination which sounded delicious. This soup is a creamy and smooth, but lemony and filling. I thorougly enjoyed it and was just what I needed on this chilly evening.

To make lemon and orzo soup, you need:

5 cups chicken broth

One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
½ cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Parmesan foccasia bread, for serving
Sour cream

Directions:

In a soup pot, bring the broth, lemon peel and bay leaf to a boil. Stir in the orzo and boil for 5 minutes. Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.

In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce. Whisk in ½ cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes. Stir in the parsley; season with salt and pepper. Serve with foccasia bread and drizzle with sour cream. Enjoy!

Strawberry frozen yogurt

2010-01-10T20:29:00.000-06:00

I had nearly a full carton of strawberries left after this weekend and knew I would let them go to waste during the work week if I didn't find a use for them tonight. I opted for strawberry frozen yogurt and am so very pleased that I did. A pretty healthy desert for the upcoming week, I have made use of the strawberries in the most delicious way. All you need to make strawberry frozen yogurt is:

1 pound strawberries, rinsed and hulled (I had a little less than this but that's ok)
2/3 cup sugar
optional: 2 teaspoons vodka
1 cup plain whole milk yogurt or Greek yogurt (a staple in my house)
1 teaspoon fresh lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka (if using) until the sugar begins to dissolve. Toss in the freezer for about 30 minutes.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds for a creamy finish.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can place in a metal mixing bowl in the freezer. After about 30 minutes, check the ice cream to see if the edges have started to freeze. If they have (or whenever they do) mix thoroughy. Check and repeat every 30 minutes until the yogurt is frozen and delicious. Enjoy!

Perfect popovers

2010-01-10T11:54:00.000-06:00

For breakfast this morninng I baked a tray full of popovers to warm the soul on this continued chilly weekend. Popovers are so comforting when you break into them and all that warm, steamy goodness escapes right before your eyes.

All you need to make popovers is:

1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
This is for a basic popover. I added in white and brown sugar, sage, cinnamon and vanilla to the mixture for a sweet popover.

Preheat the oven to 450 degrees. Lightly grease and flour a popover tin.

In a large bowl, whisk together flour, salt and additional spices. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.

Fill the popover cups two-thirds to three-quarters full. Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes.

Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, brush the tops of the popovers with honey and serve immediately. Enjoy!

Orzo and spinach wrapped chicken

2010-01-09T20:17:00.000-06:00

Daunting was the thought I had when I decided to buy a whole chicken to debone into a full sheet of meat which I pictured delicately wrapped around a delicious filled center. I brought that chicken home anyway, got out a sharp knife, and proceeded to slowly remove the meat from the bird, tracing around the bone structure. It wasn't until I got to the back of the bird that I realized I should have started in back and worked to the breast. The meat was too thin to really pull off in one sheet like I had envisioned so I changed directions and removed the two breasts. Still wonderful, just not what I had set out to do. So, I had two nice chicken breasts to work with that I hammered out softly to form two smaller sheets. What was I filling my bird with? Orzo pasta mixed with fresh spinach, scallions and ricotta cheese. Yes, that's right, pasta. Unconventional? Maybe. Delicious? Definitely.

I cooked my orzo for about 10 minutes. Drained and transfered to a large bowl. I added in the spinach, scallions and ricotta cheese, then seasoned with oregano, salt and pepper. This completed the delicious spread for the chicken.

Simply spread a layer of the orzo over the hammered chicken breasts, and roll like a pinwheel. With cooking twine, bind the wrap to hold it together while cooking. Place in a baking pan coated with olive oil, season the top with pepper and oregano, then pop in the oven to bake.

As always, when the chicken is nearing cooked, brush with syrup and continue baking for a few minutes. This ensures a nice golden brown finish that is just perfect. Remove from the oven, cut the twine, and serve with mushrooms or any other side of your liking. Enjoy!

Sweet potato ricotta ravioli

2010-01-08T23:18:00.001-06:00

So I decided to take an evening off from friends and family and hole up in my house to cook, drink some wine and relax. The past few weeks have seemed so hectic with all the parties, the holidays and football games. I needed some me time and have thoroughly enjoyed it. For dinner, I prepared myself a sweet potato ricotta ravioli which was fabulous. I always have bigger eyes than my stomach when it comes to ravioli though. I feel like I need 6 or 8 of them but really after 3 or 4, I'm completely stuffed. Not sure why that is as they are really so small and barely have any filling. Anyhow, I had never made ravioli from scratch and since that is my theme lately, I decided to attempt it. I didn't really have a recipe to work from but I will outline the steps I took to create this great little dish.

First, I made my ravioli filling. To make sweet potato ricotta ravioli filling you need:

1 large sweet potato
3/4 cup ricotta cheese
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon extra virgin olive oil

Skin the sweet potato, cut into small chunks and chop in a food processor until nearly pureed. Heat the butter and EVOO in a large skillet and add in sweet potatos and brown sugar and sautee. After the potatoes are cooked softened and tasty, turn off the stove and let cool.

Now, moving on to the pasta dough. You need to make a basic dough and will need:

2 large eggs
2 cups flour
2 tablespoons olive oil
1 tablespoon sugar
A dash of rubbed sage
A pinch of salt
A splash of water

Mix with either a pastry whisk or a blender fitted with a pastry attachment the above ingredients until a dough ball forms. If needed, slowly sprinkle additional flour into the mixture as you are blending together to form the ball.

Knead the ball of dough on a floured countertop then either roll by hand to a very thin layer or run through a pasta machine. Cut into a rectangle approximately 5 inches deep and however wide you can make it.

Back to the filling, transfer the potato filling to a bowl and add in ricotta cheese. Fold together then transfer to a pastry bag.

In a small bowl, make up a quick egg wash with one egg and a splash of water, whisked together. Lightly brush the egg wash over the surface of the pasta dough and dab the filling in a straight row of dots about 1/5 inches apart from each other. You want the filling to be 3/4 of the way from the bottom of the dough. Fold the dough over top the filling and gently, but firmly press the dough all around each filling to seal the individual ravioli. Careful not to tear the tops. Cut between the filling to seperate the ravioli and trip off any excess from the edges.

In a large boiling pot of water, add a dash of salt and a drizzle of olive oil. Add in, one by one, the ravioli and let cook for approximately 10 minutes.

While the ravioli are cooking, you will need to make the sage and brown butter sauce.

In a sauce pan, melt 4 tablespoons butter and add in approximately 1 cup brown sugar. Stirring, dissolve the sugar and add in a teaspoon of sage and a pinch of salt. Keep stirring and add a dash of cinnamon. Splash with a bit of water to thin out the sugar sauce just a bit and continue cooking over medium-low heat.

Once the ravioli are done, spoon the sage and brown sugar sauce over top and serve immediately. Enjoy!

Tomato and arugula salad

2010-01-06T20:41:00.000-06:00

For a fresh and simple idea, try a tomato and arugula salad. So fresh, yet spicy and perfectly filling when you are needing a quick meal. To pull this together for your own enjoyment, you need:

Roma tomatoes
Red onion
Shallot
Arugula
Olive oil
Balsamic vinegarette
Feta cheese crumbles
Cracked pepper and salt

Cut your tomatoes into one inch pieces and toss in a large bowl. Thinly slice the red onion and shallot and pull apart the layers into strings. Cut into half moons and toss into the salad bowl. Chop a handful of fresh arugula and mix in with the salad and drizzle with vinegarette and olive oil. Crack fresh pepper and salt over top and toss to coat the salad.

Plate and serve with a handful of crumbled feta cheese. Enjoy!

Pizza from scratch

2010-01-04T20:38:00.000-06:00

Tonight I made my very first pizza from scratch. That's right.. I said from scratch. I had never dared to make my own pizza dough but found it was actually pretty simple and completely delicious. To add to the pizza making experience, I broke out my brand new baking stone that my older brother bought me for Christmas and loved the outcome of the crispy crust. To make the dough, I bought yeast that is specically formulated for pizza. This made the process a little shorter as there was no waiting time for the dough to rise.

To get started, if you are using a baking stone, place the stone on the bottom rack of the cold oven and pre-heat to 500 degrees. While the stone and oven and heating up, make the dough. To do this, all you need is:

1 3/4 to 2 1/4 cups all-purpose flour
1 envelope Fleischmann's Pizza Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/4 cup very warm tap water
3 tablespoons oil

Combine 1 cup flour, yeast, sugar and salt in a large bowl. Add water and oil. Mix together until well blended using a pastry whisk.

Add gradually, 1/2 cup flour until soft dough ball is formed; will be slightly sticky. Add additional flour if needed to form the dough ball.

Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes. With floured hands, press dough out or roll dough to a 12-inch circle and transfer to a floured flat surface which can easily transfer the pizza to the baking stone in the oven.

Top your pizza dough with oregano then spread a thin layer of your favorite marinera sauce. Add your selection of toppings (I used large pepporoni, kalamata olives, chopped green onions, slices cremini mushrooms, and a hint of black garlic). Top the pie off with enough cheese to cover all the toppings (I use mozzarella). Add a sprinkling of oregano to the top if desired.

Carefully transfer the pizza to the pre-heated oven onto the baking stone. This part was a little tricky but if you tip your pan or wooden transfer to about 20 degrees and sharply jerk, the pie should slide off and transfer to the baking stone. Again, make sure you flour the interim surface so this transfer process is easy.

Lower the oven temperature to 475 degrees and bake for approximately 12 minutes, or until you feel the pizza is done. Enjoy!

Ham and cheese souffle

2009-12-30T13:01:00.000-06:00

In my continuing education and experimentation on the art of souffles, I made myself a delicious little ham and cheese breakfast souffle this morning. Luckily for me (and for him) my dad dropped by and was able to enjoy this treat with me. Father-daughter bonding at its best!

Being my third souffle attempt, I am feeling more comfortable with the process. I am to the point where I can make a mean Bechamel sauce without even looking at a cookbook and can seperate egg whites from the yolks like an old pro. This souffle turned out pretty well if I do say so myself. The flavor was amazing and it was nice and lite. The rise was an impressive 2 inches from the original fill line in the dish which did eventually settle down to about an inch after it had been out of the oven for a few minutes.

I have had some great souffles at RISE and wonder what their secret is for staying perfectly fluffy. If anyone out there knows.. I would love the secret!

I made three fairly large souffles in simple coffee mugs as all my ramekins were in the wash. This worked well though and the handle was very helpful in removing the souffles from the oven.

To start, you need to make the Bechamel sauce:
Combine in a small saucepan over very low heat:
1 1/4 cups milk
1/4 onion with 1 bay leaf stuck to it using two hole cloves
Pinch of nutmeg

Simmer gently for 15 minutes, then discard the onion, bay leaf and cloves. Meanwhile, in a heavy saucepan over low heat, melt:
3 tablespoons butter, and mix with
3 tablespoons flour

Cook uncovered over medium-low heat until the roux is fragrant, not darkened. Remove from heat and let cool a bit. Slowly whisk in the milk until blended without any large lumps and return to a low heat.

Now to start on the souffle assembly. Pre-heat the oven to 375 degrees and generously butter your souffle dishes. Dust the insides with breadcrumbs or grated Parmesan cheese, shaking out the excess. Set aside.

In a small skillet over medium heat, melt 1 tablespoon butter and cook until softened 2 tablespoons minced shallots.

Remove the Bechamel sauce from the heat and transfer to a large mixing bowl. Add in the sauteed shallots along with:
1 cup lightly packed grated swiss, mozzarella or cheddar cheese (I used mozzarella)
3/4 cup finely chopped ham
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of nutmeg
Pinch of ground red pepper
6 large egg yolks, added one by one
Beat vigorously to blend and set aside.

In a seperate large bowl, beat until stiff but not dry:
6 large egg whites
Pinch of salt

Fold the egg whites into the souffle base and spoon into your prepared souffle dishes. Bake until the souffle is risen and golden brown on top, 25-30 minutes. Enjoy!

Chocolate souffle

2009-12-30T11:02:00.000-06:00

While I am off for a couple of weeks from work on holiday, I am making an effort to learn how to make great souffle's. I made a pretty delicious mushroom souffle last week and last night, I attempted the chocolate souffle. Where the taste was great, it was a little too cakey...not eggy enough. The souffle didn't come out with a great rise and quickly fell. It was a learning experience for sure and think that if I had added a couple of extra egg whites to the mix, it would have worked beautifully. Anyhow, here is the recipe I went by.

Ingredients

3 tablespoons butter
2 tablespoons unsweetened cocoa
3 ounces semisweet or bittersweet chocolate
1/2 teaspoon vanilla extract
2 egg yolks
2 egg whites
2 tablespoons sugar
pinch salt
pinch cream of tartar

Directions

1.Heat oven to 375° F. Use 1 tablespoon of the butter to grease on 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.

2.In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

3.In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins.

4.Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.

Sweet Crepes with Maple Pumpkin Butter

2009-12-29T11:11:00.000-06:00

In the kitchen poking around when I got up, I decided to whip myself up a plate of crepes for breakfast. Crepes are similar to pancakes, but the original unlevened version originally brought to America by the first English settlers in the seventeenth century. I first made my batter then got on the phone with my mom... I was starving by the time we stopped gabbing so had to quickly cook up the crepes before I passed out!

Crepes are pretty simple to make but may seem daunting as they are so thin they seem like they would be hard to work with. Quite the contrary, actually, crepes thin consistency makes them quick to cook and easy to work with.

To make the batter for crepes, you need:

1/2 cup flour
1/2 cup milk
1/4 luke warm water
2 large eggs
2 tablespoons unsalted butter (melted)
1 1/2 tablespoon sugar
1 pinch salt
Blend the above ingredients together in a blender or food processor and cover tightly and let sit for 30 minutes.

In a crepe pan or shallow frying pan, lightly butter and begin cooking your crepes. You only need two to three tablespoons of batter per crepe. Spoon the batter into the pan, remove from the medium-low heat and tilt the pan around to evenly cover the bottom of the pan with a thin layer of batter. Return to heat and let cook for 30 seconds to one minute. The best way to flip your crepe is to gently lift an edge using a thin spatula and gently lifting with your fingers to turn over. The crepes are a little hot but not too hot to touch.

Once you have your first crepe done, place on a wax paper covered plate in the oven at 250 degrees to keep warm. You may want to leave the door standing open a little ways so your crepes don't continue to cook. Repeat this process until you finish your batter. This recipe makes 8 - 10 pretty large crepes.

These basic sweet crepes can be topped off with a fruit compote, butter or syrup. Today, I decided to enjoy my crepes with a maple pumpkin butter and toss blueberries over top. You too can make great crepes if you just get in the kitchen and give it a try. Enjoy!

Cinnamon raisin scones with hot buttered rum glaze

2009-12-27T12:16:00.000-06:00

Adding to the festive foods for the week, I had a craving for scones this morning. Simple to make, these bite size pasteries are a perfect compliment to your morning coffee that you can snack on all day long. I decided to make cinnamon raisin scones which I glazed with a hot buttered rum sugar sauce. The flavor is light, sweet and delicious!

Scones are actually really simple to make and I would bet you have all the ingredients on-hand already. Pre-heat your oven to 425 degrees and you are almost done before you even get started.

What you need:

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
A stick of butter (you will use 6 tablespoons)
1 tablespoon cinnamon
1/2 cup raisins

Hot buttered rum glaze:
3 tablespoons butter
Light rum
1/2 cup sugar
In the large bowl, mix your flour, salt, baking powder and sugar. Cut your stick of butter into pea sized chunks and add to the dry mixture and fold to evenly coat all the butter. In your small mixing bowl, combine the egg and cream and whisk together until blended. Pour into the dry mixture and fold together until your dry mix is just moist. Add in cinnamon and raisins and continue mixing until thoroughly moist and blended.

Scoop balls of the mix into a small muffin pan (should make approximately 12 small scones). Pop in the oven for 13-15 minutes and you will be enjoying your scones in no time.

In the meantime, in a small saucepan, melt butter for the buttered rum glaze. Add in sugar and stir continually over low heat until sugar begins to dissolve. Add in light rum and let simmer, stirring to keep the rum glaze moving as it thickens up a bit.

When the scones are done baking, pull from the oven and remove from the muffin pan onto a plate or flat baking pan. Spoon the glaze over top, coating the scones and let cool for a few minutes. Enjoy!

The perfect cheese tray

2009-12-27T10:37:00.000-06:00

No matter what the occasion, a cheese tray is the perfect add to a party. When you are asked to tote the cheese tray, some may wonder what types of cheese to bring and how best to arrange the cheese. I always volunteer to put together this wonderful appetizer as I hate walking into a room and finding the cubed yellow and white cheese pre-prepared from the local grocery store. There are so many varieties of delicious cheese that can be enjoyed and I have found that most people don't step out of their comfort zone to do so.

Some of my favorite cheeses for the cheese tray are:

Goat
Cheddar (this is a safe one everyone knows)
Fontal
Gournay
Brie
Chevre
Gruyere

When arranging your cheese, use berries to add color and fill in the void space between the cheeses. Make sure to label the cheeses so people know what they are trying. I also like adding a small dish of chocolate to the tray as a complimentary flavor. Also, don't forget the wafer-like crackers! Enjoy!

Ham and spinach quiche

2009-12-27T10:11:00.000-06:00

For Christmas morning, my family enjoyed a nice little brunch before heading out to our extended family's crazy family party (I'm talking a wild party!). I made quiche which is an old standby for the family which my mom used to make all the time when my brothers and sister and I were growing up. Quiche is so simple to make and very filling when you fill the pie with vegitables and meat. I like spinach and ham best.
To make quiche you need (per quiche):

Pie crust (either homemade or store bought)
3 large eggs
1 pint heavy cream
1 cup chopped spinach
1 cup cubed ham
Chopped seasoning vegitables: onions, bell peppers, celery, etc.
1 package finely shredded mozzerella cheese

Pre-heat the oven to 350 degrees. In a mixing bowl, crack the eggs. Before you break the yolk, dip a pastry brush in the egg white and brush the edges of your pie crust. Break the eggs apart and add in chopped spinach, ham, seasoning vegetables, cheese and heavy cream. Add salt and pepper, mix thoroughly and pour into the pie crust. Bake for 40 - 50 minutes (longer if you have more than one pie), until golden brown on top and knife clean.

Remove from oven and let cool for 15 minutes. Enjoy!

Orange bundt cake

2009-12-24T17:22:00.000-06:00

Perfect for Christmas morning, a beautiful bundt cake will take center stage. I decided to make an orange bundt cake to take over to my parents house to enjoy with my family while we party the morning away. It was simple to do and is just gorgeous.

All you need to do is follow this simple recipe.

1 cup soft butter

1 cup. sugar
3 eggs
1 cup. sour cream
1 3/4 c. flour
1 tsp. soda
1 tbsp. grated orange peel
1/2 cup sugar
2 tbsp. cocoa
1 tsp. baking powder

2-3 tsp. cinnamon

Directions:

Preheat the oven to 325 degrees.
In large bowl cream the butter, sugar and add eggs. Beat for 1 minute. The add the sour cream, flour and orange peel to the mixture and stir in slowly until combined.
Grease and flour the bundt pan. Spoon 1/3 of this cake mixture into bundt pan.
Mix 1/2 cup sugar, cocoa and cinnamon. Add 1/2 of this sugar mix to cake batter in pan. Place another 1/3 cake mixture in the bundt pan, then sprinkle on the remaining sugar mix. Add last 1/3 of the cake mix.
Bake 50 to 60 minutes. Cool for 10 minutes. Invert on to a plate.

Orange Glaze
1/4 cup. orange juice fresh or concentrate
1/2 cup. sugar

Combine 1/4 cup of orange juice and 1/2 cup sugar in a pan and simmer gently. When all the sugar is combined pour over the cake. Enjoy!

Merry Christmas!

Chocolate sacks

2009-12-23T17:37:00.000-06:00

With plenty of pies and cookies being baked by my family members for Christmas day, I decided to try something a little different this year. I ended up making an army of chocolate sacks, both dark and white chocolate that are exquisite. A true labor of love as I had never worked with molding chocolate but in the end, I am very pleased with the outcome. I have been working on forming the sacks over the past couple of days and found the white chocolate much easier to work with than the dark chocolate, where I had several casualties when removing the form.

You can fill a chocolate sack with any number of ingredients but I chose to stick to a simple angel food cake, whipped cream and fresh berries. Once you have your base sack created, they are fun to decorate and can be made into an elegant or a fun and whimsical desert. For my white chocolate sacks, I added a dark chocolate accent leaf that is brushed with edible gold and silver leaf. These turned out just beautiful. With the dark chocolate sacks, I went for a more casual feel that will appeal to the kiddos and piped on little holiday pictures.

To make chocolate sacks, you don't need much. Just some melting chocolate and a sack form. I used a small popcorn box that has a wax interior that made it easier to pull off the chocolate once it had hardened.

With your melted chocolate, pour an ample amount to the inside of your sack form and roll/shake to fully coat the interior. Make sure you have plenty of chocolate in the creases of the sack as this was my biggest problem area. Once the interior is fully coated, turn it upside down and let the excess chocolate drain out, back into the bowl. On a parchment paper covered counter, set the sack to dry flipped upside down.

After you have repeated for all your sacks and they have hardened a bit on the counter top, move them to the refrigerator (not freezer) and let them chill for several hours, or overnight. To remove the paper sack form, gently peel from the top and tear away a little bit at a time. Be careful not to squeeze your chocolate sack too hard or it will crack and crumble. One other little tip, I turned my air conditioner on to keep the chocolate cool while I was working with it as while the heater was on it was getting a little melty on the counter.

Decorate, fill with your favorite dessert and serve to your very impressed guests. Enjoy!

Blueberry coconut pancakes

2009-12-23T11:26:00.001-06:00

I don't have the opportunity to sit down for breakfast at home on weekdays very often as I am usually running out the door at 7 am to head to the office where I will just have a cup of coffee to kick start my days. Today, in a leisurly manner, I enjoyed my coffee then made myself a delicious stack of blueberry coconut pancakes. Pancakes are a simple treat and are much better when made from scratch. You can add in any variety of fruits and spices to make them to your liking but blueberries and coconut are a perfect pair.

Whisk together in a large bowl:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cinnamon
Sweet coconut flakes

In another bowl, whisk:
1 1/2 cups milk
3 tablespoons unsalted butter, melted
2 large eggs

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Fold in fresh blueberries that have been sliced in half.

Season a large skillet or griddle with butter and pour the batter one pancake portion at a time. Cook on one side until the lightly golden and flip.

Stack your pretty little cakes on a plate and drizzle with your favorite syrup, warmed if you desire. I chose a butter pecan syrup which is my absolute favorite. Sift confectioners sugar over top and enjoy your breakfast!

Shells stuffed with peppered goat cheese and potatoes

2009-12-22T22:40:00.000-06:00

I ran into a bit of a problem this evening realizing I hadn't a thing to eat while sitting in a house full of food. Everything is set aside for Christmas and I wouldn't let myself eat only cookies for dinner. Shopping through my pantry, freezer and refrigerator, I pulled out a mixed bag of ingredients to pull together what turned out to be quite delicious.

From the pantry, I pulled baby Dutch yellow potatoes and a can of cream of chicken and mushroom. Salt and pepper.

From the freezer, I fetched two Puff Pastry shells.

From the refrigerator, I grabbed a soft goat cheese that had been rolled in pepper, ricotta cheese (I went for the plain yogurt but found it had expired), butter, shallots, garlic and parsley.

Pre-heating the oven to 400 degrees, I started in chopping my potatoes, shallots, garlic and parsley. I popped the pastry shells in the oven for approximately 20 minutes and continued with my dinner experiment.
In a small sauce pan, I combined the cream of chicken and mushroom with ricotta cheese and let it simmer, stirring frequently. In a small skillet, I melted the butter and added in the potatoes. After cooking down a bit, I added in the rest of the chopped ingredients.

When the pastry shells were golden, I removed and stuffed with goat cheese and the potato mixture. I then plated the two shells atop the cream sauce and topped off with a additional creamy goat cheese.

Not bad for not having anything to eat!

Irish Cream Coffee

2009-12-21T18:06:00.010-06:00

While prepping my kitchen to make, well, a huge mess (chocolate sacks). I opted to fix up one of my favorite Christmas drinks to kick off the festivities. Irish cream coffee takes me back to every Christmas I remember growing up when my parents would always be drinking Bailey's Irish Cream. I have taken to their tradition, adding in a spot of coffee and whipped cream. All you need to make this simple dessert of a drink is:

Baileys Irish Cream

Godiva chocolate liquor

Coffee (I use a light cappuccino roast but use whatever you favor)

Whipping cream

Sugar

Cinnamon

Vanilla extract

Chocolate sprinkles

Hazelnut Pirouettes

To prepare your whipped cream:

Pour a small amount of whipping cream into a mixing bowl
Add in a teaspoon of sugar
Sprinkle with ground cinnamon
Add a couple of drops of vanilla extract
Mix on high speed with a hand mixer, working the cream into stiff peaks

Pour into your Irish coffee mug:

1/3 part Bailey's Irish Cream
1/3 part coffee
1/3 part whipped cream

Drizzle with Godiva chocolate liquor and sprinkle with chocolate sprinkles. Add a hazelnut Pirouette if you are so bold. Enjoy!

Pasta Emilia

2009-12-20T20:54:00.001-06:00

After cooking all day making souffle's, soups and chocolate sacks; I wanted something quick, easy. I went for a simple pasta dish incorporating some of my favorite ingredients which are full of robust flavor. I will call it "Pasta Emilia"

In a medium skillet, cook down a serving of angel hair pasta. Once done, drain the pasta and spoon in two tablespoons of light Alfredo sauce. Toss until the sauce lightly coats the pasta. Drizzle with a bit of EVOO then add in a splash of white wine. Cook the pasta in the sauce for a minute or so and add in:

Chopped parsley
Chopped garlic
Chopped scallions
Chopped thyme
Kalamata olives (pitted)
Feta cheese crumbles
Fresh cracked pepper

Toss the pasta and serve, cracking pepper over top. Enjoy!

Truffle infused mushroom souffle

2009-12-20T15:25:00.002-06:00

Inspired by the French souffle restaurant, Rise, I took to the kitchen to create my own souffle at home. With cookbook in hand and ingredients laid out, step by step I worked my way through creating the most delicious truffle infused mushroom souffle which was a source of great enjoyment on this fine Sunday afternoon.

To make a souffle, you need to first set your workstation. You see, when working with whipped eggs, you must work quickly so it is imperative to have everything at your fingertips and ready to pop in the oven as soon as your mixture is prepared.

So, first we will pre-heat the oven to 375 degrees.

Next, we need to make a Thick Bechamel Sauce (white sauce that will be used as the souffle base). To do this, you will need to combine in a small saucepan:

1 1/4 cups milk
1/4 onion with 1 bay leaf stuck to it using 2 whole cloves
Pinch of freshly grated nutmeg

Simmer over low heat for 15 minutes, uncovered, to infuse the flavor into the milk. Discard the onion, bay leaf and cloves. Meanwhile, melt in a medium saucepan over low heat:

3 tablespoons unsalted butter and stir in 3 tablespoons all-purpose flour

Cook uncovered, stirring occasionally over medium-low heat, 2 to 3 minutes. Remove from the heat. Whisk in the warm milk, slowly, and return the saucepan to heat. Bring to a simmer, stirring to prevent lumps from forming and cook until the sauce reaches the consistency of a thick cream soup. Season with salt and ground white pepper and set aside to incorporate into the souffle base.

Now that the white sauce is complete, prepare your souffle dishes. To do this, generously butter six 8-ounce ramekins and dust the insides with freshly grated Gruyere cheese. Shake out the excess. This will create a golden brown crust of cheese around your souffle after baking.

Combine in a large bowl:

1 1/2 cups Thick Bechamel Sauce (what you made earlier)
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch of ground white pepper

Beat 1/2 cup of the mixture into:

6 large egg yolks
3/4 cup grated Gruyere cheese

Combine the rest of the sauce, beating vigorously to blend and add:

1 1/2 cups finely chopped cremini mushrooms
1 1/2 teaspoons chopped fresh marjoram
A drizzle of black truffle oil

Beat until stiff but not dry:

6 large egg whites
Pinch of salt

Stir one-quarter of the whites into the souffle base to lighten it, then fold in the rest. Pour into the prepared ramekins. Bake until the souffle is risen and golden brown on top (20 to 25 minutes). Remove from the oven and serve immediately. Enjoy!

Onion soup

2009-12-20T14:50:00.001-06:00

Onion soup is a great starter dish for lunch or dinner and is quick and easy to whip up. All you need is:

Yellow onion
Chicken broth
White wine
Finely chopped cremini mushrooms
Ground nutmeg
Salt
Fresh cracked pepper
Fresh marjoram
Freshly grated Gruyere cheese

In a large stock pot, begin simmering chicken broth. Chop onions to approximately 2 inch strings and add to the broth. Add in white wine, salt, pepper and ground nutmeg to taste. Chop mushrooms to a fine consistency and add to the soup along with chopped marjoram. Stir and let simmer until onions are softened and ready to serve. Serve topped with grated Gruyere cheese. Enjoy!

White chicken chili

2009-12-14T20:52:00.003-06:00

With the weather turning chilly, there is nothing better than a little chili to warm your belly. I am not really a fan of traditional chili but white chili is quite delightful. A much healthier rendition of the dish, white chili is quite easy and is sure to tide you over for a couple of days.

To start, you need the following ingredients:

Navy beans
Black beans
Chicken
Carrots
Celery
Onion
Scallions
Red and green bell peppers
Serrano peppers
Garlic
Chicken stock
White wine
Fresh thyme

Fresh flat parsley
Powdered mustard
Chili powder

First, you will need to prepare your beans. You can either do this by soaking overnight or by bringing to a rapid boil for 5 or so minutes then soaking for an hour. These are dry beans, mind you. Not canned or frozen.

In the meantime, prepare your stock. This is just a typical stock mixture of carrots, onion and celery. Soften over heat in a large stock pot with about two tablespoons of olive oil. After the base stock has started to cook down, you can start to add in the other veggies and fresh herbs, all chopped. Add in chicken stock and let the veggies simmer. Cut your chicken into large pieces and add into the mixture, along with white wine. Salt and pepper to taste. Add in powdered mustard and chili powder, and continue to cook together.

After an hour or so, drain the beans, rinse and add to the large stock pot with the chili. Simmer for one hour.

In a small pot, prepare white rice per the package instructions.

Serve dinner up rice first, with chili over top in a bowl. Drizzle with sour cream and top with parsley. Enjoy!

Chocolate mice & strawberries

2009-12-10T13:42:00.001-06:00

So here's a fun idea for all of you who have kiddo's at home. I used to make these when I was little so decided to take a trip back in time today as I spend the day cooking to re-create an old holiday favorite of mine. Chocolate mice are simple to make, taking a whimsical approach to a holiday dessert. All you need (aside from a steady hand) is:

Melting chocolate
Cherries
Hershey's Kisses
Slivered almonds
Decorating gel
Parchment paper

To make the body of the mouse simply dip your cherries in a bowl of melted chocolate and lay on parchment paper. If your cherries have stems, lay them flat so they appear to be the tail of the mouse. Take an unwrapped kiss and gently attach the flat part of the kiss to the chocolate covered cherry. Find two similarly sized almond slivers and carefully insert side-by-side between the kiss and the cherry.

Repeat this until all your cherries are transformed into little mice and let them thoroughly dry.

Dot decorating gel on the nose and to make eyes and refrigerate until ready to serve. Enjoy!

Another fun idea for chocolate is chocolate covered strawberries. These are so simple to do but so delicious! Again, you need a nice melting chocolate, parchment paper and, of course, strawberries.

Melt your chocolate on half power in the microwave for about 2 minutes and stir until melted. Dip your strawberries and lay on their sides on the parchment paper. That's it! Once dry, refrigerate until ready to serve. Upon serving, you can sift a bit of confectioners sugar over top for an extra wow effect.

Linzer Sandwich Cookies

2009-12-10T08:17:00.002-06:00

With the holiday season upon us, its time to get to baking. Whether you are hosting a party, baking sweets to put under the tree or just enjoying a treat while warming by the fire, making cookies is a great way to spark your holiday spirit. This week, I kicked off my baking with Linzer Sandwiches. These delicate cookies are beautiful and delicious. You can get creative with the shape of cookie you select, from round cookies to holiday shapes. What makes the Linzer Sandwich so unique is the center shape punched out of the top cookie to reveal a sweet jam inside.

I decided to make snowflake shaped Linzer Sandwiches. When covered with confectioners sugar, the shape really worked well; though the more intricate the shape, the more delicate the cookie so be careful what cutter you select based on your baking skill level.

To get started on this holiday treat, you will need the following ingredients to make around 20 cookies:

5 ounces unblanched hazelnuts
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour, plus more for work surface
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
Confectioners sugar, for dusting
2/3 cup raspberry, strawberry or cherry jam

Preheat the oven to 375 degrees. Place hazelnuts on a baking sheet, and toast in the oven for 10 minutes. Remove from the oven and immediately transfer nuts to a clean towel. Vigorously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground and set aside.

In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. This works best if you have a mixer fitted with a paddle attachment. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla.

Whisk together reserved hazelnuts, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into two flattened disks, wrap with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 350 degrees. Have ready two baking sheets lined with Silpats or parchment paper. Also have your cookie cutters ready. One for the cookie shape that is about 2 1/2 inches and one for the center that is about 3/4 inches. On a lightly floured work surface, roll out half the dough to a scant 1/4 inch thickness. Using the larger cutter, cut out cookies. With a wide, flat spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half the cookies. Repeat rolling and cutting with the other half of the dough.

Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from the oven; place on a wire rack and cool completely.

Lightly sift confectioners' sugar other the decorative tops (the ones with the center cut out); set aside. Spread a scant tablespoon of jam on the bottoms of each cookie, and sandwich with the sugar dusted tops.

Enjoy your holiday cookies!

Osso buco

2009-12-07T21:09:00.001-06:00

Tonight I challenged myself to prepare osso buco for the first time. Diligently following the recipe in The Joy of Cooking, I prepped my workstation and cut my vegetables. Literally translated, osso buco is a bone with a hole that contains marrow. In this classic north Italian dish, a seasoning mixture, gremolata, is added at the end. So, read carefully and allow yourself at least 3 hours to prepare this amazing dish.

Position a rack in the lower third of the oven and pre-heat to 325 degrees.

Pat dry your very meaty slices of veal shank.

In a large Dutch oven with a tight-fitting lid, hat over medium-high heat:

2 tablespoons olive oil

Add the shanks and brown well on all sides, adding more oil as needed. Remove to a plate. Reduce the heat to medium-low and add to the pan:

1/3 cup diced carrots
1/3 cup diced onions
1/3 cup diced celery
3 cloves garlic, crushed
1 small bouquet garni (this is a tied up bouquet of spices)

Cook, stirring, until the vegetables are softened, 5 to 10 minutes. Return the shanks to the pan and arrange in a single layer.

1 cup dry white wine
1 cup chicken stock

The liquid should reach about halfway up the shanks. Increase the heat to high, bring to a boil, and cover with the lid. Place in the oven and braise for 1 hour.

Have available 1 to 2 cups chicken stock.

Turn the shank slices over and add stock if needed to keep the level halfway up the shanks. Braise until the meat is tender (absolutely falling off the bone), about 30 minutes more.

Meanwhile, to prepare the gremolata, mix together in a small bowl:

2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 teaspoons grated lemon zest

When the veal is cooked, remove the shanks to an ovenproof serving platter and keep warm in the oven with the door ajar. Spoon off any fat from the braising juices; strain the juices into a saucepan, and boil over high heat until slightly thickened. Add the gremolata and season with salt and fresh pepper to taste.

Spoon the sauce over the veal. Serve with risotto milanese or rice pilaf. Enjoy!!

Seared tuna sashimi

2009-12-06T20:16:00.001-06:00

Tonight I pulled together a quick tuna sashimi for dinner. Seared to perfection, then sliced thinly for optimum enjoyment. Tuna sashimi only takes about 5 minutes to cook but you have to make sure you buy a sushi grade cut of fish. I recommend going to Whole Foods or Central Market, not your regular grocery story.

All you need is Yellow Tail Tuna steak, fresh cracked pepper and sesame oil.

In a large skillet or Wok, lightly season the pan with sesame oil. Heat the pan over medium-high heat.

In the meantime, crack an ample amount of pepper over the surface of the tuna steak. Place the tuna in the heated skillet and sear for one minute. Flip and sear the other side for one minute.

Fill a bowl with ice water and set aside. Pull your tuna from the heat and drop into the ice water. This exercise is key as it pulls the heat through your fish. Remove from the water and thinly slice, plate and serve. Enjoy!

Rolled chicken over spinich linguine with alfredo

2009-11-28T20:18:00.001-06:00

Tonight I made a delicious little dish of chicken rolled around spinach and ricotta cheese served over spinach linguine with alfredo. The dish is pretty simple to make with an extraordinary return on the effort.

You will need:

Raw chicken breast tenders (3 per serving)

Ricotta cheese
Chopped spinach
Spinach linguine
Alfredo sauce
Butternut squash
EVOO
Butter pecan syrup
Salt
Fresh cracked pepper
Butter

For starters, pre-heat your oven to 400 degrees.

To prepare the chicken, you will need a meat hammer. Lay a sheet of plastic wrap over your workstation and situate your chicken breast tenders a few inches apart from each other. Cover with another layer of plastic wrap and gently hammer the meat flat, starting in the center and working your way around the edges.

Once your chicken is flattened into a thin layer, spread a spoonful of ricotta cheese over the top of each piece then top with chopped spinach. Pull the two short ends together, enclosing the cheese and spinach inside the chicken. Overlap the edges and stitch closed with a toothpick. Repeat for all pieces of chicken. Place the chicken rolls in a baking dish with a spot of EVOO and gently brush the tops with EVOO as well. Put in the oven to bake for 20 minutes.

In the meantime, cook the linguine according to box directions, boiling for approximately 7 minutes.

Next, wash your squash and slice into quarter inch rounds then halve. Cut out the center seeds and remove the skin from each half moon then dice. In a small skillet, saute squash in butter. Add in salt and pepper to taste. After the squash has softened, add a few drops of butter pecan syrup to the skillet, toss and continue cooking.

Tending to your chicken again, brush the tops of each chicken roll with the butter pecan syrup. This makes your chicken brown up nicely with a sweet, yet nutty flavor.

Once your pasta is done cooking, drain and return to its large skillet. Add in two tablespoons of alfredo sauce and toss, simmering over low heat. Add the butternut squash and continue to cook together.

Plate the pasta and top with chicken rolls. Enjoy!

Homemade pizza

2009-11-27T21:50:00.001-06:00

For a quick and simple meal after Thanksgiving without leftovers, I went for pizza. No, I didn't order from my favorite pizza place, Marcos, but rather made my own.

For the crust I went for a flaky alternative to the traditional pizza crust. Thaw one sheet of puff pastry and open to lay flat. Top with Ricotta cheese, spreading thinly all over the crust. Next, lay Italian Prosciutto and top with shredded Romano cheese. Add black olives, pine nuts, onions and add another layer of Romano cheese. Spoon marinara sauce over the pie and top with Parmesan cheese. Season with Oregano and pop in the oven for 25 minutes at 350 degrees. Remove from the oven and top with fresh avocado. Enjoy!

Creamy farfalle pasta with beef brisket

2009-11-23T21:00:00.001-06:00

In preparation for a week full of way too much delicious food, I decided to clear my fridge of my remaining beef brisket from the weekend and create a simple pasta dish for dinner. Pasta is a great way to utilize meat leftovers after Thanksgiving day so I thought this appropriate for tonight's little blog.

The ingredients:

Farfalle pasta
Beef brisket (or chicken, turkey, ham, etc.)
3 tablespoons plain yogurt
3 tablespoons sour cream
2 tablespoons cranberry chutney
Chives
Fresh cracked pepper
One lime

Romano cheese

Cook the pasta according to the box directions. In a small bowl, mix yogurt, sour cream and cranberry chutney together. Crack fresh pepper in the cream sauce and pour into cooked, drained pasta. Add in cut pieces of brisket and cut chives then cook over low heat, stirring frequently. Slice the lime and squeeze one half of the lime over the the pasta. Continue stirring until heated through and serve with Romano cheese. Enjoy and remember you can make a great dish with all those yummy leftovers after Turkey Day!

Beef brisket with Asian cabbage slaw and twice baked potato

2009-11-21T22:06:00.003-06:00

Tonight, I catered to the request of my 87 year old next door neighbor for a home cooked meal. You see, his wife is in the hospital after breaking her hip so I am keeping an eye on him while she is away in recovery. When I asked what his favorite meal is, he said "beef brisket with cabbage and a baked potato with all the fixin's." Not my typical meal, I went to Food Network to see how I could take a meal that seemed a little bland and "Emilyize" it.

For the beef brisket, I whipped up a rub with flavor as big as Texas that included:

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Mix the first 8 ingredients together and rub on all sides of your brisket (which has been brought to room temperature). In a roasting pan, put your seasoned meat into the pre-heated oven at 350 degrees for 1 hour, uncovered. After an hour, add beef stock and enough water to bring the liquid level up to about 1 1/2 inches. Cover tightly and resume cooking for 2 more hours, lowering the temperature to 300 degrees.

(An hour or so later)

It's time to start on the cabbage. Now, this is not just your everyday boiled or sauteed cabbage. It is a cold cabbage slaw that has an Asian influence and is really amazing. To make it, you need:

1 lime, juiced

3 tablespoons rice vinegar

2 tablespoons Asian chili oil

1 tablespoon mayonnaise

1 tablespoon soy sauce

3 cups finely shredded napa cabbage

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1/2 cup water chestnuts

3 scallions, thinly sliced

Salt and freshly ground black pepper

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, water chestnuts and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

(A little later still)

The meat is nearly done so it is time to make the potatoes. Thoroughly wash the potatoes, wrap in a wet paper towel and pop in the microwave for 12-15 minutes to cook initially. In the meantime, mix together in a small bowl a few spoonfulls of:

Greek plain yogurt
Sour cream

Add in some chopped chives and bacon and mix. Season with oregano, salt and pepper to taste.

Once the potatoes are done cooking, cut the tops off lengthwise and peel the skin off the top portion. Mash the removed, de-skinned tops in a bowl and add in the creamy mixture you just created. Mix thoroughly and spoon back into the bottom potato "bowls". Pop the potatoes into the oven for 10 minutes at 350 degrees. At this point, go ahead and remove the beef brisket from the oven and let the meat rest prior to cutting it.

After resting, cut the meat thinly. Plate the food and enjoy!

Cinnamon Coffee Cake

2009-11-21T11:58:00.001-06:00

After traveling all week, I am finally back in the kitchen cooking. This morning, I woke up and enjoyed a nice cup of coffee and decided to prepare individual coffee cakes for the weekend. There is a bit of a chill in the air and the warm cake sounded like the perfect compliment for the morning. Cinnamon was the choice recipe for this fine day so I pulled up a recipe online to get started. I headed to the kitchen with my laptop and went to work pulling the ingredients as follows:

1 cup plus 1 additional tablespoon of all-purpose flour

1/2 cup chopped pecans

1/2 cup milk

1 large egg

1/2 cup sugar

1/3 cup brown sugar - packed

1/4 cup shortning

1 tablespoon cold butter - cut into small pieces

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon nutmeg

With a countertop full of ingredients, preheat oven to 350 degrees.

Grease individual soufle dishes (4) or one 9-inch baking dish and flour lightly.

In a small bowl, combine the brown sugar and 1 tablespoon of flour. Cut in the butter with your fingers until mixture is the consistency of coarse wet sand. Stir in the pecans, and set aside.

In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg and sugar. Add the shortening and milk. Mix until well combined (a minute or 2 with an electric blender). Add the eggs and beat until well blended and you get a batter consistancy.

Pour half of the batter into the prepared dishes. Sprinkle two-thirds of the pecan mixture over the batter in the pan. Pour the remaining batter into the pan, and sprinkle the remaining pecan mixture over the top.

Bake for 35 to 40 minutes - until a knife inserted into the coffee cake comes out clean.

Enjoy your coffee cake and the rest of your day!

Breaded pork with artichokes and pear basil butter sauce

2009-11-10T21:24:00.001-06:00

Tonight, my Puerto Rican Cookery cookbook turned me on to a breaded pork chop which was quite delectable. Easy to make, though the wait was about an hour in the oven. To make the pork chop all you need is:

Boneless pork chops
Salt
Pepper
Chopped garlic
Oregano
2 eggs
Bread crumbs

Lightly season the pork chop with salt, pepper, garlic and oregano then dip in a mixture of eggs and salt (gently beat). Roll in bread crumb then place in a square, lightly buttered baking dish. Put in the oven, previously preheated to 350 degrees, for one hour.

About 30 minutes into the pork cook time, cut your artichoke in half lengthwise. Bring a large pot of water to boil and submerge the artichoke halves. Meanwhile, cut a pear into chunks, removing the core, and put into a food processor with three basil leaves, chopping into a fine puree. In a small skillet, heat the puree with three tablespoons of butter, stirring frequently.

When the artichoke is cooked through so the leaves pull apart easily, remove from the water. Pull the leaves off the core, one by one, and serve in a small dish separately to dip in the pear basil butter.

Serve aside the breaded pork chop and enjoy!

Winter peach pie

2009-11-08T19:33:00.001-06:00

Tonight I made my first pie from scratch and managed to surprise myself with the outcome. A winter peach pie with a lattice top was my goal, and my goal was accomplished. To make a pie, you first must tackle the crust. To make a pie crust, mix in a large bowl:

2 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt

Add:
1/2 solid vegetable shortening and 8 tablespoons (1 stick) cold unsalted butter

Break the shortening into large chunks and cut the butter into small pieces then add to the flour mixture. Cut the fat into the dry ingredients by chopping with a pastry blender until the consistency is dry and powdery, not pasty. Drizzle over the top 1/3 cup plus 1 tablespoon ice water.

Using a rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If not, add 1 to 2 tablespoons of ice water and repeat. Cut your dough into two pieces and press into two flat disks and wrap tightly in plastic. Refrigerate for at least 30 minutes.

In the meantime, to make the filling you will need:

2 1/2 pounds canned sliced peaches, "packed in juice"

Pour into a sieve set over a bowl and shake lightly to drain. Measure 3 cups of fruit and 1/2 cup of juice and combine in a large bowl with:

2/3 cup dark raisins
2/3 cup firmly packed light brown sugar
3 tablespoons cornstarch
2 tablespoons strained fresh lemon juice (1 lemon)
1/2 tablespoons ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Let stand for 15 minutes while pre-heating the oven to 425 degrees.

Roll your dough into a large circle on a floured surface with a floured dough pin. The key to rolling your dough is to apply pressure on an angle and roll in opposite directions, not back and fourth. Carefully lift your dough and lay inside the pie pan, trimming the edges to 1/4 inch and folding under the edges. Roll the second disk of dough and either cut into long strips to create a lattice top or leave in tact to create a closed top crust.

Fill your pie with the filling and top with the crust. Brush the top with an egg yolk mixture (1 egg yolk + 1/8 teaspoon water).

Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the heat to 350 degrees and bake until thick juices bubble through the vents, 25 - 35 minutes. Let cool completely on a rack before serving.

Enjoy!

Cranberry chutney stuffed chicken

2009-11-06T21:35:00.001-06:00

So, first I want to start with an apology for not cooking all week. I missed my kitchen and the smell of delicious dinner aromas filling the house but had an extremely busy week between a surprise birthday party for my grandmother (where I made appetizer sized balls which were a huge hit -- refer back to "Balls" recipe on a previous post) and hosting a charity golf tournament.

So, after a long week I decided to stay in for the evening and make a cranberry chutney, basil and feta stuffed chicken. This is a fairly simple dish to whip up so lets get started.

The ingredients you will need are:

One full boneless skinless chicken breast

Fresh basil
Feta cheese
Cranberry chutney
Fresh cracked pepper
Olive oil
Butter pecan syrup

Spread your chicken breast cut side up. Pick, snap the stems and thoroughly wash several leaves of basil and lay on the chicken. Sprinkle with feta cheese and spoon several spoonfuls of cranberry chutney in the center. With twine, bind the center and one end portion of the chicken pulling the sides together around the chutney.

Place the chicken in a baking dish with a small amount of olive oil. Pop in the oven at 375 degrees and let bake. After about 20 minutes, brush the chicken with the syrup and the juices from the chutney.

Once the chicken is cooked through, remove from the oven and plate. Serve with the side of your choice and enjoy!

Greek burger

2009-10-29T20:54:00.000-05:00

Tonight an inspired burger came to life by combining my favorite ingredients into such a simple dish and born was a masterpiece for my mouth's enjoyment. I call this a Greek Burger by association of ingredients. This didn't come from any certain recipe but when I ate it, I thought... Greek. So there you have it.

Start with lean ground beef. 96% lean to be exact. Pressing into a patty, gently salt and crack a light coat of pepper. Next, sprinkle with garlic and red pepper flakes (careful here, not too much). For the next part of the recipe you will need:

Sun dried tomato and olive paste
Red onions, sliced and separated into strings
Butter, 2 tablespoons
Hamburger bun
Avocado
Feta cheese

Rub a tablespoon of the tomato olive paste on the hamburger patty. Mix the meat together and reshape into a patty. In a large skillet, melt 2 tablespoons of butter. Dip the inside of each side of your bun in the butter and set aside. Pre-heat the oven to 350 degrees.

In the same skillet, drop the patty to cook, making sure to flip often until the natural juices from the meat coat the pan. Once the patty has browned on both sides, add onion strings to the skillet to cook along side the patty.

Pop the hamburger bun into the oven, face down on the middle rack to warm. Let cook for 5 - 7 minutes and plate. Once the hamburger patty is cooked to your desired temperature, place on the bottom bun. Top with onion strings, feta cheese and a ball of avocado.

Serve with veggies, salad or corn on the cob. Enjoy!

Eggs over rice with lentils -- sunny side up!

2009-10-26T22:06:00.000-05:00

I have stumbled on a breakfast combination that is both unexpected, and the most perfect recipe for morning enjoyment which was created from leftover lentil rice and a carton of eggs. The boxed (yes, boxed) variety of rice with lentils is delicious for both dinner and at breakfast time. On a plate, reheat a few spoonfuls of the rice.

In a large skillet, melt a dab of butter, crack and egg and let it cook unbroken until the white starts to firm. Carefully, slide a spatula under the egg and quickly flip over. Let the egg cook for another 10 seconds or so and flip back to the original side. Serve over the rice and enjoy!

Slow roasted chicken

2009-10-26T21:51:00.000-05:00

For dinner tonight I decided to use my dutch oven which has been safely stored on the top shelf of my cupboard for about the last 7 years, when I received it as a gift from my grandmothers cousin. What to cook in the dutch oven, I asked myself? A chicken. Perfect! So, I bought a whole chicken to test out the slow cooking method. With the cute little bird on my counter, I patted with salt and pepper, then laid it to rest in the pretty little dish. Surrounding the bird with chopped carrots, leeks, scallions, red cabbage, parsley and mushrooms, and adding in a sufficient amount of chicken stock and a few basil leaves, I topped off the dutch oven and put in to cook.

About two hours later, I pulled the dutch oven and opened the lid to find a delicious treat. The most tender chicken and veggies I have ever had. I love my dutch oven and and sorry I have ignored it for so long!

Mahi Mahi with mango butter sauce

2009-10-21T20:03:00.000-05:00

Tonight I prepared a new dish that brings together a few of my very favorite ingredients. Playing off my idea for a restaurant someday called FishBerries (if you are reading this, you must promise not to take my restaurant name!), I paired a mahi mahi with mango, kiwi and pear butter sauce. The ingredient list for the dish is:

Mahi mahi (skin removed)

Mango (skin removed and finely chopped)

Kiwi (skin removed and finely chopped)

Pear (cored and chopped)

Mustard powder

Unsalted butter

Garlic

Red wine vinegar
Light rum

To make the mango butter sauce, combine 3/4 of each fruit variety in a food processor or blender with 1 teaspoon of mustard powder, chopped garlic and red wine vinegar. Add in 2 tablespoons of butter and blend until smooth and creamy.

In a large skillet over medium heat, toss the mahi mahi with mango butter sauce, coating all sides. Cook in sauce, turning periodically. Just before the fish is flake done, add the remaining 1/4 chopped fruit to the pan to heat. Toss in a splash of light rum if you are as bold as I!

Serve the fish with vegetables and rice. When plating your fish, sprinkle the fruit topping over top and add a dab of the heated mango butter sauce. Enjoy!

Pan fried halibut with green beans

2009-10-20T21:45:00.000-05:00

For dinner this evening, I whipped up a quick pan fried halibut with fresh snapped green beans. After arriving home late after a going away party for a friend, I needed something quick and easy, but of course, tasty.

The ingredients which came together for dinner included:

Halibut
Fresh snapped green beans
One egg
Bread crumbs
Flour
Lemon juice
Cherry tomatoes
Capers
Scallions

To start, beat the egg in a medium bowl with a fork. Add in equal parts flour and bread crumbs and stir until the dry ingredients are coated with egg. Tending to the halibut, remove the skin from the bottom and coat in the breading mixture. Place in a hot skillet with melted butter and cover, turning periodically.

Separately, prepare the green beans snapping or cutting the ends from each bean. Toss into a skillet with a variety of cherry tomatoes, lemon juice and add a pinch of salt and crack pepper over the top.

Wash and cut your scallions and add to the halibut skillet with a spoon full of capers. Let cook for another couple of minutes until the scallions and capers are heated through.

Plate and serve immediately. Enjoy!

Beef tenderloin with sweet potatoes and wilted spinach

2009-10-19T20:37:00.000-05:00

Tonight my delight of the evening was centered around a fine cut of beef, paired with the sweetest sweet potatoes and wilted spinach. The difference in flavors--sweet and citrus, pepper and garlic--made a great combination.

To start, you need the finest cut of meat you can get from your local grocer. I went for an 8 ounce fillet of beef tenderloin. To cook, rub the steak, uncut, with extra virgin olive oil then salt and pepper all over, patting the seasonings into the steak. In a hot skillet, quickly sear all sides of the steak to lock in the juices, then transfer to the oven where you will cover with foil and bake at 350 degrees.

Once the steak is in the oven, thoroughly wash your sweet potatoes and place into a pan of salted water which just covers the top of the potato. Boil until toothpick soft in the center, approximately 30 minutes. As the potatoes are nearly done, turn off the oven and let your steak sit, undisturbed until ready to serve.

Transfer your potatoes to a large bowl and remove the skins (they should come right off) and discard skins. Mash the potatoes with a fork, add in a pat of butter and blend on a low speed with a hand blender. Add in orange juice and continue blending until consistency is as you like it.

In a small skillet, melt a pat of butter and add washed spinach leaves, chopped fresh garlic, salt and pepper. Cook quickly until just wilted.

Remove the steak from the oven. Plate your food and top potatoes and spinach with crumbled feta cheese. Enjoy!

Cinnamon apricot and coconut pancakes

2009-10-18T11:16:00.000-05:00

This Sunday morning is turning out to be a picture perfect day. The sky is blue, sun is shining and the air is Fall is finally here cool and crisp. After puttering around the house for a couple of hours doing laundry, etc. and enjoying my morning coffee, I decided to make pancakes for myself for breakfast. Instead of making just plain or buttermilk pancakes, I decided to spice them up a bit by making cinnamon apricot and coconut pancakes which were much to my delight, delicious. To make these breakfast treats, you will need to:

Whisk together in a large bowl:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cinnamon
Sweet coconut flakes

In another bowl, whisk:

1 1/2 cups milk
3 tablespoons unsalted butter, melted
2 large eggs

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Fold in 1/4 cup of chopped dried apricots.

On a heated griddle or your largest skillet, pour out approximately 1/3 cup batter for each pancake, making perfect circles of batter. Cook until the top of each pancake is speckled with bubbles and some have popped open, then turn and cook the other side until lightly browned.

Stack your pancakes on a plate to serve and top with pats of butter, cinnamon and butter pecan syrup. Enjoy your breakfast and this beautiful day!

Homemade baked macaroni and cheese

2009-10-13T19:29:00.001-05:00

Tonight marks day one of the rest of my life! Ever since I was a little girl, I have missed out on the simple joys of macaroni and cheese because I am allergic to whatever the fake cheese is that Kraft invented to season their pasta. Tonight, I decided to overcome my fear of the dish and make it myself. Surely, controlling the ingredients, I would be able to make something I too could have. The Food Network happened to post a recipe today and I knew it was meant to be. Though not made in 5 minutes like the boxed variety, my macaroni and cheese was simple to make and delicious. The best thing though, no allergic reaction! Woo-hoo!

The ingredients for homemade, baked macaroni and cheese are:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping
3 tablespoons butter
1 cup bread crumbs

Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg (I had to look this one up. Temper means to slowly bring the egg temperature up to the temperature of the sauce so not to scramble the egg). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

In my first post, I vowed to help my friends and readers overcome the macaroni and cheese stage of their lives and start cooking actual dinners. This meal passes the bar by all accounts as it is a sophisticated take on the old blue and orange box. Enjoy!

Beef Stroganoff

2009-10-12T20:10:00.001-05:00

One of the most enjoyable experiences I have had lately at a restaurant came at the suggestion of the table next to me. "You have got to order the noodle special", they said, which was beef stroganoff. "It is absolutely to die for. We couldn't put it down." This restaurant, Neighborhood Services, literally brought tears to my eyes when I took my first bite of the buttery egg noodles topped with creamy beef that was falling apart in a rich mushroom sauce.

Tonight, I decided to replicate this experience at home making my very own beef stroganoff which was surprisingly just as delictable as my favorite Neighborhood Services dish.

To make you will need:

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons red wine (or cognac)
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf in a medium stock pot. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the large skillet. Add the onions and cook until they are soft, about 5 minutes. Pour in the red wine (or cognac) and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Enjoy!

Sweet crepes!

2009-10-10T11:47:00.000-05:00

Crepes are a gift from the ancient Europeans, brought to America by the first English settlers of the seventeenth century. Similar to pancakes, the crepe is the original, unleavened griddle cake still enjoyed today. For breakfast, I took the crepe challenge, carefully measuring and cooking my own European breakfast. Though it took a while, cooking each crepe individually, it was well worth it because my breakfast was delicious.

For basic sweet crepes, combine in a blender or food processor until smooth:

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup luke warm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
Pinch of salt

Pour the batter into a pitcher or other container with a lip. Cover with plastic wrap and let stand for 30 minutes. Place a nonstick or seasoned crepe pan over medium heat and coat the pan with a little unsalted butter.

Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over using a spatula or your fingers (if you can take the heat!) and cook until the second side lightly browned. Remove the crepe to a piece of wax paper and repeat until you have made all your crepes (makes approximately 12).

I whipped up an apple topping by slicing one apple into thin pieces cooking in butter. Let the apple sugars break down for about 5 minutes and add in sugar and cinnamon.

Roll the crepes, top with apples and sprinkle with crumbled feta cheese. Enjoy this delicious treat!

Meatloaf

2009-10-07T14:21:00.000-05:00

For dinner last night, I pulled together a quick and easy meatloaf which is always a favorite, unless of course you are my sister. I grew up on meatloaf, made my mom's way -- no ketchup allowed.

To start, you will need the following ingredients:

Ground lean beef

Large brown egg

Seasoning veggies

Chives

Baby Bella mushrooms

Diced green peppers

Bread crumbs or dry oatmeal

Grated Parmesan cheese

Chunky vegetable tomato sauce

Salt and pepper

In a large bowl, mix your beef with egg and add in all the veggies (you can improvise here... add whatever you want). Add in bread crumbs or oatmeal and Parmesan cheese and mix thoroughly. Mix in about 1/4 jar of tomato sauce, mix and transfer to a baking dish. Top with the remaining tomato sauce and Parmesan cheese.

Bake on 350 degrees until the sauce is boiling and meat is done (approximately 35-45 minutes).

Pair with vegetables, potatoes or pasta (shown with pasta nests and artichoke hearts). Enjoy!

Spinach quiche

2009-10-04T20:16:00.000-05:00

Tonight I reverted back to my childhood with a recipe from mom. Spinach quiche is such a fantastic dish that makes for a great lunch the next day as well. Easy to make, beautiful on a plate and extremely filling, quiche is one of my favorite dishes to whip up.

To make quiche you need:

Pie crust
Large brown eggs (3)
Heavy cream
Chopped spinach
Cubed ham
Seasoning vegetables
Finely shredded cheese

Pre-heat the oven to 350 degrees. In a mixing bowl, crack the eggs. Before you break the yolk, dip a pastry brush in the egg white and brush the edges of your pie crust. Break the eggs apart and add in chopped spinach, ham, seasoning vegetables, cheese and cream. Add salt and pepper, mix and pour into the pie crust. Bake for 35-45 minutes, until golden brown on top and knife clean.

Remove from oven and let cool for 15 minutes. Enjoy!

A sensationally scandalous salad

2009-09-30T21:45:00.000-05:00

The Waldorf Chicken Salad, though its origin has been questioned, is in my opinion one of the best salads ever created. A marathon of a recipe, you bet. Will I make it ever again after the 2.5 hours I devoted to this salad, well I'm not so sure. The original recipe calls for 28 ingredients but this version was only about half that. The still extensive ingredient list calls for:

2 chicken breast halves on the bone with skin

2 large garlic cloves, minced

1 teaspoon ground fennel seeds

Kosher salt and freshly ground pepper

7 tablespoons extra-virgin olive oil

1 cup walnut halves

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

2 ounces blue cheese, crumbled

1/4 cup buttermilk

1/2 teaspoon finely grated lemon zest

1 cup red seedless grapes, halved

2 Fuji apples, cored and thinly sliced

5 ounces mesclun salad greens

2 tablespoons chopped parsley

2 tablespoons chopped tarragon

2 tablespoons snipped chives

1. Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2tablespoons salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.

2. Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.

3. Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat. (It is so tender and juicy!)

4. In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend with cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season with salt and pepper.

5. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss and serve.

This salad was delicious but it just took too dang long to make! Next time I crave a Waldorf Chicken Salad, I think I will just scoot over to Nordstroms where I know it is delicious, and served in about 20 minutes!

Ravioli with walnuts and apples

2009-09-28T19:51:00.000-05:00

With all the great Monday night TV on... the COWBOYS game and yes the mindless laughs derived from CBS shows like How I Met Your Mother and The Big Bang Theory... I decided to take it easy in the kitchen. I pulled together a quick dish straight from the pages of Real Simple Magazine. Ravioli with walnuts and apples takes only about 10 minutes to pull together and is completely delicious.

All you need for tonight's meal:

Pre-prepared cheese ravioli (I love the organic boxed ravioli from Whole Foods)
One red apple

Walnuts

Grated Parmesan cheese

Parsley

Olive oil

Salt

Cracked pepper

Cook the ravioli according to package directions.

In the meantime, heat the olive oil over medium heat in a medium skillet and add in the walnuts (roughly chopped). Stirring continually (you want to keep an eye on these nuts to they don't burn) for about 5 minutes. While the walnuts are cooking, cut the apple into matchstick pieces and toss into the walnut mixture. Top off with a half cup of chopped parsley, add salt and pepper.

Drain the ravioli and add into the walnut/apple mixture and lightly toss. Sprinkle with grated Parmesan cheese and serve up.

See, quick and easy! Enjoy your night!

Balls

2009-09-27T20:28:00.000-05:00

When planning appetizers, you want to consider your audience. You definitely want a few items that have substance and are meat based, but, you also want to pull in cheeses, dips and plant based varieties. This particular dish comes from one of my favorite coworkers, Sandy, who lives in Santa Barbara. Sandy got the recipe from her college roommate, who got it from a guy she works with. He calls it simply "Balls." These are meatballs, but not the kind that call for red sauce and sit atop a pile of pasta. They are delectable just on their own. Recipe makes about 6 billiard-sized balls.

1 1/2 lbs ground chicken (ground turkey is OK, but chicken is even better)

Diced red pepper

Chopped pitted kalamata olives

Chopped fresh parsley

Chopped garlic

Chopped onion

Crumbled feta

Olive oil

Salt and pepper

1 egg, beaten

Italian-style bread crumbs

Lemon

Mix first 7 ingredients together and form into billiard-sized balls. Note that there are no specific amounts (other than the chicken)-- the other ingredients can be adjusted to your taste, but know that the olives and the feta are KEY! Dip balls into beaten egg and roll in bread crumbs. Heat 1/4" olive oil in a large skillet and brown, no more than 20 minutes. Drain balls on paper towel, then transfer to a plate and and squeeze lemon juice over them. No sauce needed. Just serve with sides like veggies, potato, salad.

The balls are terrific so I recommend you try them too!

Ciabatta Caprese Sandwich

2009-09-27T15:36:00.000-05:00

Tired of turkey and cheese? No more PB&J? Here's a quick post of inspiration for a different kind of sandwich. Ciabatta bread is delicious on its own but when you add caprese, it's just divine. All you need is ciabatta bread, mozzarella cheese, tomatoes, fresh basil and vinegar.

Slice your ciabatta bread and cut open face

Slice a tomato and layer on the bottom half of the bread

Slice mozzarella cheese (hint: wet the knife)

Snip a few leaves of fresh basil to top mozzarella

Drizzle with a tad of vinegar and cap with ciabatta top

That's it! Ciao!

A short order breakfast made to order

2009-09-27T10:18:00.000-05:00

After waking up entirely too early after a late night (for me anyways), I first went for my coffee, then for breakfast. Its a gorgeous day so I took my coffee in my outdoor living room. This time of year is perfect for curling up on the sofa enjoying my backyard. For those of you who haven't been to my home, I converted a covered carport into the most amazing little living room, complete with a sofa, chairs and coffee table and twinkling lights for nighttime ambiance. So, after hanging outside for an hour or so I started on breakfast. A short order breakfast made to order... I whipped up hashed potatoes and eggs over easy. Adding a side of cottage cheese rounded out the dish.

By Sunday I am running low on groceries so this dish consisted of very few ingredients.

One large brown egg
(I have learned that they are brown because they come from brown chickens which Mr. Breakfast verified for me this morning http://www.mrbreakfast.com/ask.asp?askid=23)

One Yukon gold potato
One leek

Cottage cheese
Butter
Salt

Cracked pepper

To prep, prepare the potato first. Julian first then dice cross wise. Slice the leek (remember with leeks, only use the white and light green portion of the stalk). Salt and pepper. In a large skillet, melt butter and add in potato and leek. Stir, flip, smash, and scoop (I realize I am being highly technical with this technique) until cooked through and slightly browned.

As the potatoes are nearing completion, melt a small amount of butter in a small skillet. Crack your egg and let cook undisturbed for about a minute. Ever so gently, slide a spatula under the egg and quickly flip over. Cook for another 30 seconds or so.

Plate your potatoes, egg and cottage cheese and enjoy! I'm ready for a nap!

Spinach omelet with feta

2009-09-26T11:24:00.000-05:00

There's nothing I love more than cooking in the morning before settling in for a little college football while puttering around cleaning my house. On this beautiful morning with all my doors standing wide open taking in the day, I decided to pull together a spinach omelet with potatoes and cherry tomatoes topped off with crumbled feta cheese. Omelets are really simple to whip up and when you add in veggies, they are healthy and delicious.

From the fridge and freezer I pulled:

Large brown eggs

Spinach (chopped)

Green onions (chopped)

Potatoes (cut into large pieces)

Leeks (chopped)

Cream

Crumbled feta cheese

Fresh and dried oregano

Cracked pepper

Salt

Olive oil

Butter

In a bowl, combine eggs and cream and whip with a fork until the eggs are broken down.

In a small skillet heat a bit of olive oil and butter and add in potatoes. Toss in the leeks, stir and season with salt, cracked pepper and dried oregano. Cover and let cook over medium heat, stirring periodically.

In a large skillet, briefly cook the spinach and green onions until wilted. Add in egg mixture to coat the veggies. Crack pepper and salt over top and let cook for a couple of minutes, tending to the bottom of the omelet with a spatula. As the omelet thickens, add feta cheese to top of the mixture. Slide your spatula under half the omelet and carefully but quickly fold in half, encasing the delicious feta cheese. Let the omelet cook for a few more minutes, turning over periodically to ensure it is cooking evenly on both sides.

Pull your omelet from the heat and transfer to a plate. Pair with the potatoes and cherry tomatoes. Sprinkle feta cheese around the plate and top the potatoes with fresh oregano.

What a great way to start the day! Bon appetit!

Ginger broccoli chicken with plums

2009-09-23T20:10:00.000-05:00

My dinner creation from tonight trumps the deliciousness I periodically pick up from Pei Wei. Spicy but sweet, tender and juicy, my dinner exceeded all expectations.

To create this simple meal for yourself you will need:

Chicken (2 breasts)

Broccoli (chopped florets)

Plums (3)

Ginger root

Scallions

Leeks

White onion

Soy sauce

To make the sauce, dice scallions, leeks, onion and ginger root. Place in food processor and add soy sauce and chop thoroughly.

In a large skillet, heat the ginger sauce and add in cubed chicken breast. Stir and let cook.

In a smaller skillet, cook broccoli with remaining onion covered until heated through. Add broccoli to the ginger chicken skillet, stir and let cook together.

In the small skillet, cook diced plums until heated through and add to the large skillet.

Serve in a bowl and enjoy (with chopsticks if you are so brave)!

Beef tenderloin with dill - a grown up hors d'ouvre

2009-09-22T20:02:00.000-05:00

Tonight's meal grew out of one of my staple entertaining hor d'oeuvres - beef tenderloin with mustard and dill. Normally, it is served in bite size pieces layered on bottom with a baguette, followed by gourmet mustard, then beef tenderloin and topped off with dill. Delicious as it may be on a baguette, I decided to graduate into a full sized portion and make a meal of it.

I started off with a prime cut of beef tenderloin fillet, butterflied. Next, I mixed up a mustard sauce by mixing a spoon full of gourmet, semi-spicy, mustard with a spoon full of mayonnaise. Mixed together with a dash of salt and cracked pepper, the sauce was perfect for coating the steak before going onto the stove top. I realize, I am addicted to my skillet.

With my steak gleefully cooking away on the stove, I started my sides which I admit, I cheated a little bit. Boxed couscous which is ready in 5 minutes. I love it though so no apologies from me on that one.

In addition to couscous, I attempted to make eggplant which I don't believe I had ever had before. I resorted to The Joy of Cooking to figure out how best to cook this large purple oddity. Ever so delicately, I sliced the fleshy vegetable, which is often substituted for meat I learned. Cooking the eggplant in a touch of oil (just like the good book said) I started to wonder if I had made a wise choice during my adventure at Whole Foods on Sunday. As it turns out, I am not really a fan of eggplant but at least I know that now.

Once my steak was perfectly medium done and the couscous was fluffed, I plated the meal and topped off with a drizzle of mustard sauce. Adding an ornament of dill atop the steak, it was complete! While I don't recommend eggplant, mustard sauce and dill paired with a fine cut of beef has never let me down. No matter how big the portions.

Coconut crusted halibut

2009-09-21T19:52:00.000-05:00

Tonight I decided to experiment with creating a sauce to marinate my halibut in before I encrusted it in a fine coconut and lightly fried up to perfection. Good idea? Absolutely! So, here goes.

For the first part of the recipe you need:

Halibut (1 pound)

Cilantro (chopped)

Scallions (chopped)

Leeks (chopped)

Cream (1/2 cup)

Egg (1)

In a food processor, combine the above ingredients and mix well. Pour into a large bowl. Bathe the halibut in your sauce mixture and let it marinate.

For the second part of the recipe, you need:

Flour

Finely shredded coconut

Salt

Cracked pepper

On a plate, combine flour, coconut salt and pepper. Remove your halibut from the marinade and coat lightly in the coconut mixture.

In a large heavy skillet, heat 4 tablespoons of extra virgin olive oil. Add in halibut and cook, turning every 2 to 3 minutes. If there is a skin on the halibut, remove when it comes loose from cooking.

For a side, I paired the halibut with fresh soy beans. In a small skillet, heat the soy beans in a spot of olive oil.

In a small sauce pan, heat the remaining sauce you made earlier until it just thickens.

Remove all pans from the heat. Plate the soy beans and top with halibut. Add a dollop of the sauce atop the halibut. Enjoy!

Tuna farfalle with navy beans

2009-09-20T14:45:00.000-05:00

For lunch, I brewed up a quick tuna farfalle pasta with navy beans and cherry tomatoes. This pantry dish never goes out of style and gets you through the day when you've run out of groceries.

Ingredients are:

Canned tuna fish

Canned navy beans (unsalted, organic)

Farfalle pasta

Fresh oregano (chopped)

Cherry tomatoes

Fresh Parmesan cheese (shredded)

Slivered almonds

Olive oil

Salt

Fresh cracked pepper

Cook your pasta according to box directions.

While pasta is cooking, heat a tablespoon of olive oil in a small skillet. Add in tuna fish, navy beans, salt and pepper. Stirring occasionally until heated.

When pasta is cooked through, drain, reserving 1/4 cup of water. Return to pot and add in tuna and navy bean mixture. Toss the pasta and add in oregano. Stirring, add in the preserved water, Parmesan cheese and cherry tomatoes. Add a pinch of salt and pepper and you're done!

Serve up with your favorite crackers and enjoy!

Pear and apricot breakfast puffs

2009-09-20T09:52:00.000-05:00

For breakfast on this (finally) sunny Sunday, I whipped up a ravioli-like breakfast that was the perfect compliment to my morning. Light, fresh and fruity, the pear and apricot breakfast puff will surely be a morning favorite in my house.

Taking advantage of ingredients I already had on hand, the puffs were pretty simple to pull together. All you need to create and enjoy pear and apricot breakfast puffs for yourself is:

Pear (1, chopped into small pieces)

Dried apricots (small handful, chopped into small pieces)

Stick butter (1 tbsp)

Flour

Puff pastry sheet (thawed)

Cinnamon

Sugar

Allspice

Light rum

Pre-heat the oven to 400 degrees.

On a cutting board or counter top, sprinkle a light coat of flour to coat the surface. Lay the puff pastry out and let thaw. After thawed, use a small circular cookie cutter to make identical circles of pastry from entire sheet. Make sure they are lightly floured on each side and set aside.

In a large skillet, heat butter. Add in chopped pears and apricots and stir, coating the fruit in butter. Let simmer for two minutes. Add in a splash of light rum and sprinkle with flour thicken the mixture. Top off with a dash of cinnamon and allspice, stir and continue simmering for a few minutes then remove from heat.

To assemble the puffs you will need two circles per puff and the fruit filling. Working on your floured surface, spoon a small amount of fruit filling, making sure you get a mixture of both pear and apricot, onto the bottom pastry circle. Don't overfill. Take another pastry circle and place on top of the filling and press the edges down to the bottom pastry to create a seal. Place the pastry puff on a buttered or greased baking pan and repeat until you have used all the pastry circles.

With your puffs assembled, brush each top with light rum, sprinkle with sugar and cinnamon and pop into the oven for 15 minutes.

While your puffs are baking, continue heating any remaining mixture in the skillet over low heat to serve up later.

When your puffs are done baking, remove from the oven and let cool for a few minutes. Plate your puffs and any remaining pear and apricot mixture. Enjoy!

Pasta with sweet potatoes and ricotta cheese

2009-09-17T20:09:00.000-05:00

After starting my day at 4:45 am to host an event for 400 people, I was in need of a breezy easy meal choice for my down time. I dipped into my favorite magazine's, Real Simple, recipes for the perfect really simple meal. Pasta with sweet potatoes and ricotta cheese is a great new addition to my personal database of the quick and easy.

To make this dish you will need:

Spaghetti

Sweet potatoes (2, cut into 1 inch pieces)

Ricotta cheese

Fresh rosemary (1 tbsp finely chopped)

Green peppers (1/4 cup finely chopped)

Parmesan cheese (1/4 cup finely grated)

Salt

Fresh cracked pepper

Olive oil (2 tbsp)

In a large pot, cook your pasta according to package directions.

While your pasta is cooking, heat olive oil in a large skillet and add sweet potatoes. Add salt and pepper, and stir. Cover and let cook for 10 minutes.

Add in green peppers and rosemary, stir and cook for an additional 3 minutes uncovered.

When pasta is finished cooking, remove from heat and drain, preserving 1/4 cup water.

Mix in the potato mixture with the pasta and toss. Add preserved water back in and add Parmesan cheese. Toss one more time then plate. Top off with two dollops of ricotta cheese and enjoy!

Brussel sprouts and apricots make a great pair

2009-09-16T20:38:00.000-05:00

Brussel sprouts get a bad wrap but I happen to think they are pretty great -- especially when paired with apricots. For dinner tonight I prepared pork chops with a side of brussel sprouts with apricots. A simple, but delicious dish that can be whipped up in about 20 minutes.

What you will need:

Pork chops

Brussel sprouts, thinly sliced

Dried apricots, chopped

Slivered almonds

Salt

Cracked pepper

Olive oil

Heat one tablespoon of olive oil in a large skillet and place pork chops in to cook. Salt, pepper and cover. Let cook over medium heat, turning over every few minutes, for about 12 minutes.

While the pork chops are cooking, heat another tablespoon in a medium skillet. Add brussel sprouts, apricots and a sprinkling of almonds, then salt and pepper. Cook over medium heat until soft.

Remove pork chops from the heat and let rest for a couple of minutes prior to cutting. Serve up your plate and enjoy!

Homemade chicken pot pie -- mmm mmm good

2009-09-15T21:07:00.000-05:00

Ok, this has got to be the most delicious chicken pot pie ever. Chicken pot pie is typically my "sick food". You know, the food that always makes you feel better, no matter what. Tonight I had a hankering for one, even though I feel great, so rather than running to Boston Market I decided to make my own.

The ingredients are pretty simple but it does take about 45 minutes so if you are starving for food ASAP... this may not be the way to go.

Ingredients you will need to experience this amazing dish:

Large chicken breast (1)

Olive oil (3 tablespoons)

Leek, cut into half moons (1)

Carrots, diced (2)

Green onions, diced (just a handful)

Flour (3 tablespoons)

Dry white wine (1/2 cup)

Whole milk or heavy cream (1 cup)

Fresh parsley (1/2 cup, chopped)

Frozen puff pastery, thawed (1 sheet)

On your counter or cutting board, spread a light coat of flour and lay out your frozen pastery to thaw (30 minutes).

Heat your oven to 400 degrees. Toss your chicken breast in a small baking dish, sprinkle with a dash of salt and fresh cracked pepper and add a smidge of olive oil to keep it tender while baking. Put in the oven to bake for approximately 15 minutes.

While the chicken is cooking, heat 3 tablespoons of olive oil in a skillet and add leeks, carrots and green onions. Cook until soft, stirring occasionally (5 or so minutes). Add the flour and cook for one minute. Stir in wine, milk or cream, 1 1/4 teaspoons salt and 1/4 teaspoons pepper. Simmer until thick (2-3 minutes).

While simmering, remove chicken from oven and slice into small pieces and add to the sauce mixture along with the parsley.

Transfer the mixture to a shallow baking dish or individual ramekins. Lay the thawed pastery on top, trim around edges to fit your dish and cut vents on top. Bake until the mixture is bubbling and the pastery is golden brown (15 or so minutes).

Enjoy! It's delicious!

Old fashioned comfort food

2009-09-14T20:13:00.000-05:00

After missing lunch due to an untimely conference call, this rainy Monday called for some good old fashioned comfort food. Starving when I arrived home from the office, I immediately headed to the kitchen and threw on my apron.

The menu took shape with a delicious beef tenderloin, yukon gold potatoes which would soon turn into the most delectible mashed potatoes, sweet yellow onions and fresh snapped green beans.

First things first, pre-heat the oven to 350 degrees to get started on the beef tenderloin. This is the easy part. In a small baking dish, pour a little extra virgin olive oil in the bottom (just enough to coat your beef) and roll the beef tenderloin in oil until evenly coated. Coat the top of the tenderloin with fresh cracked pepper and gound sea salt. Put in the oven for 25 minutes.

Next, the potatoes. In a medium pot, bring just enough water to cover your potatoes to a boil. Cut your potatoes into large pieces and add to the boiling water. Boil for about 15 minutes or until the potatoes are nice and tender. You want to make sure the centers are soft.

While your meat and potatoes are cooking, slice up one yellow onion into strings, cut one bunch of green onions (scallions) into small pieces and grab your green beans, cutting or snapping the ends.

In a small skillet, saute your sweet yellow onions in a dab of butter and toss in a little sugar (because why not). You never knew onions could be so delicious! As these simmer and cook down to a rich golden color, add your green beans to the mix to cook together.

Checking in on your potatoes, pull out a medium sized mixing bowl, heavy cream or whole milk and butter. As soon as your potatoes are ready, pull from the boiling water and toss in the bowl. Add in butter (about 2 tablespoons) and milk or cream (about 1/4 cup to start). With blender, mix the potatoes until creamy, adding in milk or cream as needed. Add in a pinch of salt and pepper and a handful of green onions. Blend together and set aside.

Remove the beef from the oven and let it rest for about 5 minutes before you cut into the tenderloin.

Plate your food and enjoy!

Spinach salmon salad with pear and ricotta cheese

2009-09-13T21:23:00.000-05:00

Tonight's simple pleasure was derived from a fresh spinach salad topped with salmon, pear and ricotta cheese.

To achieve this delicious and healthy meal simply wash and tear the fresh spinach and arrange in a bowl. Thoroughly cook the salmon stove top with a touch of olive oil and add white wine if desired. Saute the sliced pear in a touch of butter and sprinkle with allspice.

Toss the spinach salad with salmon and pears, sprinkle with pecans and add a dollop of ricotta cheese. That's it! Dinner in less than 15 minutes!