RecipeAddict

Carla's Roasted Chicken Sandwich

2011-10-05T20:26:00.003-04:00

This has become one of my favorite lunches ever. I saw this Grilled Chicken and Avocado Napoleons on a Giada at Home re-run and I knew I had to make it. I thought even though I didn't have any puff pastry thawed out, I could do this sandwich one better. Besides I thought that three sheets of the puff pastry was a bit too much "bread" for my liking. I'd had a large roasted chicken breast left over one night and sliced into thin slivers to make sandwiches with. I've made this three times over the last 10 days. Once on a large toasted croissant (the best), once on a toasted onion roll and this one on a small burger bun (hey, it was already thawed and at the ready).

Roasted Chicken, Avocado, and Spinach Sandwich

Courtesy Recipe Addict

Ingredients

Thinly sliced roasted chicken

Smoked Provolone cheese slices

Fresh baby spinach leaves

Red onion, sliced thin

Avocado slices

1 Tablespoon Sambal Oelek (ground fresh chili paste-found in the international isle)

1/2 cup mayonnaise

Toasted croissant or bun of your choice

Directions

Make the chili mayo and refrigerate. The amounts are up to you. I make mine fairly spicy. Upon your toasted croissant or bun, layer the roasted chicken on the bottom half, smoked provolone, baby spinach leaves, sliced red onion, and sliced avocado. Top with a healthy slather of the chili mayonnaise and the top half of your bread. Sit back and enjoy one of the best sandwiches you have ever had.

This would also be excellent with turkey. Maybe some bacon too!

Linking this up to:

Tuesdays at the Table

Recipes I Can't Wait to Try

Tempt My Tummy Tuesdays

It's a Blog Party

What's on Your Plate

Cast Party Wednesday

It's a Keeper Thursday

Transformation Thursday

This Weeks Cravings

Full Plate Thursday

Carla and Michael

Meatballs and Peas

2011-09-28T18:07:00.001-04:00

So they say fall has officially started. Ha! Today it is a balmy 86 degrees outside. Though they say by Saturday we will dip into the low 70's. Sure wish it would stay there, though I'm thinking we're not quite finished with the hot and humid higher 80's here. I myself am through with the heat. Although, I'm not quite ready for coats and mittens either.

Even though I'm cranky about the weather, I'm never one to feel that I have to conform my ways of cooking to the temperatures outside. Therefore I could just as easily enjoy a warm comforting bowl of chili in the middle of the summer as I could enjoy a cold salad in the middle of winter.

This is one of those meals I could enjoy anytime. I found it here in my December 2009 Food and Wine Magazine. We both loved this and will be having it time and time again. It is pictured here over rice, though it is equally delicious over mashed potatoes.

For the meatballs. The original recipe calls for 1/2 ground beef and 1/2 ground pork (didn't have any ground pork on this occasion). I used ground beef, onion, bread crumbs, parmesan cheese, thyme, parsley, and egg. The original recipe calls for raisins. I left them in the box for snacking on. I DO NOT like raisins in my ground meat recipes. (I omit them from picadillo as well.) Mix well and form into 24 meatballs.

Again, the original recipe calls for broiling the meatballs. I find that method more of a pain than simply frying them off in a little olive oil. So that's what I did. Pour wine into casserole and add the meatballs. (I bet you thought those were sitting in a puddle of oil!) I would suppose if you do not cook with alcohol, you could use some broth for an added flavor boost, your call there.

For the sauce: canned tomatoes, garlic, onion, oregano, frozen peas. You know the drill: in a little EVOO, saute the onions and garlic. Add the tomatoes and oregano, simmer a bit. Add the peas and simmer a bit more until sauce thickens some.

When sauce is thickened a little pour over meatballs and bake at 400 degrees for approximately 30 minutes. Remove and let rest for 10 minutes. Serve with your choice of rice, potatoes, pasta, or even polenta.

Simple and delicious.

Meatballs with Peas

Slightly adapted from Food and Wine Magazine

Adapted and tested by Food and Wine Magazine from Eugenia Bone

Ingredients

For the Meatballs

1/2 lb. ground beef chuck

1/2 lb. ground pork (I omitted this and just used 1 lb. ground chuck)

~~3 tablespoons golden raisins, soaked in hot water and drained~~ (I omitted)

1 large egg

1/2 cup onion, minced

2 tablespoons dry breadcrumbs

2 tablespoons fresh grated ~~Parmigiano-Reggiano~~ (can't find it here, seriously!) Parmesan cheese

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley (our parsley died on us, so I used 2 teaspoons dried)

1 tablespoon water

1 1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1 tablespoon EVOO (extra virgin olive oil)

1/2 cup dry white wine

For the Marinara Sauce

1 tablespoon EVOO

1/2 cup onion, miced

1 garlic clove, minced

1 16 ounce can chopped tomatoes

1 teaspoon dried oregano

1 1/2 cup frozen peas, thawed

salt and pepper

Directions

Start by making the meatballs. In a bowl combine all the meat, bread crumbs, cheese, onion, thyme, parsley, water, egg, and salt and pepper. Form into 24 uniform size meatballs. For this I like to use a small ice cream scoop (#25 or 30). Fry meatballs over medium to medium high in a little oil, browning on all sides. Transfer to meatballs to a baking dish. Add the wine and set aside.

Preheat the oven to 400 degrees.

In a saucepan over medium heat add the oil and saute the onion and garlic for approximately 5 minutes. Add the tomatoes and oregano and simmer for another 5 minutes. Lastly add the peas and simmer another 5 minutes. Add salt and pepper to taste. Pour the sauce over meatballs and bake for 30 minutes. Let rest 10 minutes and serve.

Makes 4 servings.

We are linking this post up to:

Recipes I Can't Wait to Try

Delicious Dishes

What's on Your Plate?

What's on the Menu Wednesday

Cast Party Wednesday

Carla and Michael

Preserving Summers Bounty

2011-09-24T15:56:00.004-04:00

Goodbye Summer. Hello Fall. I love my Local Farmers Market. That being said, I decided I would stock up on the end of the summers beautiful vegetables and store them for use when they are no longer available in the fall and winter.

Fresh picked Baby Pea Pods are given a good wash.

See those beautiful fresh babies!

Shelled and rinsed again.

Into a big pot of boiling water they went to be blanched for 2 minutes. Then submerged into a big bowl of ice water until cool. Lastly I patted them dry on paper towels and sealed them up in my Food Saver.

Now in the dead of winter I can use my garden fresh peas or green beans (I did the same par-boil to them too) and I don't have to go to the freezer section in the store. I've also done the same with the beautiful zucchini and crookneck squash as well. My mother just froze a big batch of fresh green tomatoes and brought me a huge bag full. Yummy, fried green tomatoes will definately warm me up this winter. Thanks mom. I plan on visiting the farmers market and doing the same with the fall and winter vegetables during this up coming season.

Preserving Fresh Summer Vegetables

Garden Peas

Green Beans

Zucchini

Crookneck (yellow) Squash

Rinse off vegetables well in cold water.

Fill a large bowl with ice and water.Set aside.

Bring a large pot of water to a rolling boil.

When water comes to a full boil put in vegetables and immediately start your timer.

Peas only take a minute or two, most other vegetables take a full 3 minutes to blanch.

When time is up, immediatelyscoop out the vegetables and plunge into the ice water. This will stop the cooking process and help preserve the color and freshness.

When cooled, spread the vegetables out on a large sheet pan lined with paper towels and dry them off.

At this point, if you have the space in your freezer you can remove the paper towels and flash freeze or IQF (Individually Quick Frozen).

If you have a Food Saver all the better, if not just use a good zip freezer bag. Bag up vegetables in amounts according to your usage preference. Label item and date. Store in freezer for later use.

Linking up with:

Food Trip Friday

Foodie Friday

Friday Favorites

Weekend Wrap Up Party

Frugal Friday

Frugal Fridays

Feature Yourself Friday

Carla and Michael

Perfect Eye of Round Roast

2011-09-20T16:34:00.001-04:00

I have tried many times over many years using many, many different methods for cooking an eye roast. It had always turned out way over-cooked and tough as shoe leather. Not that I've ever taken a bite out of my shoes to compare, just an old expression. I finally found the ideal way to cook this roast so that it is medium rare and buttery melt in your mouth tender. I first saw this show of Bobby Flay's Birthday Dinner years ago. I had my doubts and wondered if the meat would really cook through. Fast-forward to this beatiful roast and what to do? Then after many searches, I saw this recipe/method for High Temperature Eye of Round Roast and I figured why not give it a shot.

Let me just tell you I was like a little kid in a candy store. I was elated at how perfect this method worked out.

Perfect Eye of Round Roast

Adapted from allrecipes.com

Ingredients

1 3lb. eye of round roast

liberal amount of Paula Deen's House Seasoning

Directions

Preheat oven to 500 degrees

Rub roast liberally with seasoning mix. Place roast into a roasting pan, do not cover in order to form a nice outer crust. Place roast into the preheated oven and reduce temperature to 475 degrees. Roast for approximately 7 minutes per pound. If cooking a larger roast (5 to 7 lbs.) cook for approximately 5 minutes per pound. After cooking for allotted amount of time, turn off oven and let the roast remain in the hot oven for 2 1/2 hours. Do NOT open that oven door or your oven will cool down too fast and roast will not finish cooking to the desired medium rare. Remove roast from oven, internal temperature should have reached at least 145 degrees. Slice and serve with your choice of pan dripping gravy, au jus, or horseradish cream sauce.

Serves 6

Linking up with:

A Southern Fairytale for Mouthwatering Monday

All the Small Stuff for Tuesdays At The Table

Balancing Beauty and Bedlam for Tasty Tuesday

Blessed with Grace for Tempt My Tummy Tuesday

It's a Blog Party for Delicious Dishes

Permanent Posies for Tuesday's Tasty Tidbits

Carla and Michael

Spinoccoli Pizza alla Michael

2011-09-09T16:42:00.006-04:00

WOW! Where has the summer gone? I guess I missed most of it. Between my shoulder issues and then Michael breaking a bone in his foot, I haven't been on here in forever. I've been playing nurse-maid.

In any case I'm back and starting back with one of our (MY) quickie favorites.

Yes, the famous Spinoccoli Pizza.

Well this is a pizza that Michael turned me on to and I can never have it often enough. Michael frequented Pizzaria Unos way back in the day and has replicated this pizza ever since. Then when he and I met he made it for me and it has become one of my frequent requests. (You've just got to love a man that will take over the kitchen and cook for you.)

Spinach, broccoli, and garlic on a white sauce covered in cheese.

More cheese please.

I could have a slice of this at least once a week for lunch and never tire of it.

Spinoccoli Pizza

Courtesy Recipe Addict

Ingredients

Pizza Crust (your choice)

Alfredo Sauce (recipe I like)

pinch of red pepper flakes

thinly shaved garlic

fresh baby spinach

fresh broccoli florets

grated mozzarella cheese

grated parmesan cheese

(you will decide how much of each of the ingredients you want to use depending on your preference)

Directions

Assemble by layering first the sauce, then your spinach, broccoli florets, and the garlic. Sprinkle red pepper flakes over veggies. Load with cheeses and bake in a 450 degree oven until crust is crispy and chesses are bubbling.

(If you are really short on time you could buy a jarred Alfredo sauce.)

Linking up to:

Coupon Cookins - Tasty Traditions

It's a Blog Party's - Delicious Dishes

Tidy Mom's - I'm Lovin It

Life as Mom's - Ultimate Recipe Swap

Ekats Kitchen's - Friday Potluck

Willa's - Food Trip Friday

Good Cheap Eats - What's on Your Plate

Mangoes and Chutney's - Fat Camp Friday

Miz Helen's Country Cottage - Full Plate Thursday

MomTrends - Friday Food

Simply Sweet Home's - Friday Favorites

Tatertots and Jello's - Weekend Wrap Up Party

Grocery Cart Challenge's - Recipe Swap

Carla and Michael

My Cheesiest Mac and Cheese

2011-07-03T12:22:00.003-04:00

I'll admit it. I'm a cheese head. No, not the football team kind! I love all cheeses, expensive imported and mediocre domestic, (although we don't have very many specialty or imported good cheeses in the stores where we live here in N.C). Yes, I even like that yellow box (in the picture below) that most everyone has had in their house at one time or another. I grew up with that cheese in the refrigertor right next to the mayo that was actually called dressing. Yes, Velveeta and Miracle Whip were always found in America's kitchens back when I was growing up.

Just so you know how much I love cheese; I would venture to say I could probably love beef liver (yuk) if it were covered in cheese. Or maybe not, however you get the idea. So this recipe is my venture into the cheesiest Mac and Cheese, ever. This will be being served on the 4th of July this year along with some nicely grilled steaks and a nice big garden salad.

For the cheese sauce you will need: half and half, all purpose flour, butter, and your choice of cheese(s). I used cream cheese, velveeta, cheddar, parmesan, and asiago.

I did forget to put the cayenne pepper and dry mustard in this picture, though I didn't leave it out of the recipe.

Start out by making a bechamel sauce. Also known as a white sauce. To this you will add your cheeses, one type at a time, stirring to incorporate it into your sauce. Thus transforming the white sauce into a cheese sauce.

Combine cooked pasta and cheese sauce together. Pour into baking dish and top with more shredded cheese.

Creamy, cheesy heavenly macaroni and cheese.

We're linking this up to:

Recipes I can't Wait to Try #35

Tempt My Tummy Tuesday

Tasty Traditions

Delicious Dishes

Feed Me-Tweet Me-Follow Me Home

I'm Lovin' it Fridays

Ultimate Recipe Swap

It's a Keeper Thursday

Friday Potluck hosted by Girlichef

Happy Independance Day

Creamy 5 Cheese Macaroni and Cheese

Courtesy of Recipe Addict

Ingredients

8 ounces (1/2 lb.) elbow macaroni or pasta of your choice, cooked al dente

2 Tbsp. butter

2 Tbsp AP (all purpose) flour

2 cups half and half

1/4 tsp. salt

1/8 tsp pepper

1/4 - 1/2 tsp cayenne pepper

1/2 tsp dry mustard (Colemans)

8 ounces (2 cups) cheddar cheese, shredded
4 ounces Velveeta cheese, cubed

4 ounces cream cheese, cubed (room temperature)

1/2 cup parmesan cheese, shredded

1/4 cup asiago cheese, shredded

Directions

Pre-heat oven to 350 degrees.

Cook pasta in boiling salted water until al dente. Drain and put into a large mixing bowl.Set aside.

In a small mixing bowl, mix the shredded cheddar, parmesan, and asiago cheeses. Set aside.

In a small saucepan over low heat, warm half and half. In a medium saucepan over medium heat melt butter. Add flour and stir to make a roux. Stir for a minute or two in order to cook out the "raw flour" taste, and don't let the roux turn brown. You'll want it to stay white or a light cream color. Add the warm half and half a little at a time and stir until the sauce thickens. Add the salt, pepper, cayenne pepper, and dry mustard, stirring another minute to incorporate into sauce. Add the cubed Velveeta and cream cheese and stir until melted, then add in 3/4 of the shredded cheese mixture. Continue stirring until all the cheeses are melted.

Pour cheese sauce over cooked pasta and mix thoroughly. Pour into an 8 x 8 (or close appropriate sized) casserole dish. Top with remaining shredded cheese mixture. Cover with aluminum foil and bake for 30 minutes. Remove foil and cook another 15 minutes or until top is lightly browned.

Serves 4-6

My Cheesiest Mac and Cheese

The creamiest, cheesiest, heavenly macaroni and cheese.

See My Cheesiest Mac and Cheese on Key Ingredient.

Carla and Michael

Braised Chicken Thighs - Death Row Meal

2011-05-21T19:46:00.091-04:00

When I'm desperate to make something different other than the "same old - same old", I go on a massive internet search. Chicken thighs, I've used them in many different ways, one of my favorite is this Pollo Guisado , I used chicken breasts and thighs in this posted recipe. However I've often made it with only the thighs. In any event, I had chicken thighs and was looking for something different and simple to make with them. That's when I stumbled upon this fabulous website, Stella Culinary . I love it. We loved this recipe too.

Chef Jacob says "Chicken thighs are the most used muscle of the animal, making it full of all sorts of great flavor. You see, the more exercise an animal’s muscle gets, the more connective tissue and collagen it is able to build up. This makes the cut of meat tough if cooked incorrectly (read seared rare), but if cooked low and slow in a braising liquid, all that collagen and tissue breaks down into gastronomic heaven!" I couldn't agree more.

Chicken, mushrooms, blanched garlic, shallot, and balsamic vinegar.

Chicken broth and baby spinach.

Sear the chicken over a med-high heat in a heavy pan with the skin side down. Cook until crispy golden brown. Flip and repeat for the other side. Remove to a plate and reserve.

Add the mushrooms and butter to the pan, stirring to deglaze and pick up the fond (crispy brown bits in bottom of pan) in the bottom. Season with a bit of sea or kosher salt when mushrooms are softened and pan is almost dry. Add balsamic vinegar. Cook, reducing balsamic vinegar by half.

Once the balsamic vinegar has reduced by half, add in the blanched garlic. Stir the mushrooms, garlic and balsamic together. Cook another couple of minutes, stirring mushrroms, garllic and vinegar to incorporate. Add in enough chicken stock to cover the thighs by 3/4's of the way up, leaving only the skin exposed.

Braised Chicken Thighs
Adapted from Stella Culinary

Ingredients
8 Chicken Thighs (Bone in, skin on)
1 lb Button Mushrooms
8 Tblps (1 stick) Butter
1 cup Balsamic Vinegar
15 clv Garlic (Blanched)
2 cups Chicken Stock
1 bag Baby Spinach

Directions
Preheat oven to 400 degrees.
Sear the chicken over a med-high heat in a heavy pan with the skin side down. Cook until crispy golden brown. Flip and repeat for the other side. Remove to a plate and reserve.
Add the mushrooms and butter to the pan, stirring to deglaze and pick up the fond (crispy brown bits in bottom of pan) in the bottom. Season with a bit of sea or kosher salt when mushrooms are softened and pan is almost dry. Add balsamic vinegar. Cook, reducing balsamic vinegar by half.
Once the balsamic vinegar has reduced by half, add in the blanched garlic. Stir the mushrooms, garlic and balsamic together. Cook another couple of minutes, stirring mushrroms, garllic and vinegar to incorporate. Add in enough chicken stock to cover the thighs by 3/4's of the way up, leaving only the skin exposed.

Bring this back to a simmer and then place into the oven for 45 minutes to an hour.When the thighs are cooked (165 degrees internal temp on meat thermometer) remove from oven and place thighs on a plate and cover to keep warm. Place pan back on the stove over med-high heat and reduce the braising liquid until it coats the back of a spoon. Add in the spinach and cook just to wilt it. Serve this sauce over the chicken, accompanied by some brown or white rice or even a short pasta.
Serves 4

I'm linking this up with:
Recipes I Can't Wait to Try with At Home With Haley
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Traditions at Coupon Cookin
It's a Blog Party at Delicious Dishes
I'm Lovin It Fridays with Tidy Mom
Follow Me Home Friday with A Moderate Life
Frugal Friday with Life as Mom
Foodie Friday with Designs by Gollum
Friday Potluck with EKats Kitchen
Food Trip Friday with Happy Meals
What's on Your Plate with Good Cheap Eats
Fat Camp Friday at Mangoes and Chutney
Rcipe Swap Thusday with Prairie Story
Froday Favorites at Simply Sweet Home
GCC Recipe Swap at Grocery Cart Challenge
Friday's Favorites at Whistlestop Cafe

Braised Chicken Thighs - Death Row Meal

Perfectly Braised, succulent chicken thighs.

See Braised Chicken Thighs - Death Row Meal on Key Ingredient.

We hope you'll give this a try. You'll be surprised that such few ingredients can turn out such a succulent meal. Also stop by Stella Culinary and poke around. I'm sure you'll put them in your favorites as I did.

Carla and Michael

Quick and Easy Keilbasa Pasta Bake

2011-05-14T13:45:00.010-04:00

I have always had a love affair with polska keilbasa, bratwurst, or really any kind of specialty sausages, aside from your basic breakfast sausage. However my recipes for these seem to be stagnant. I find I am always using the same old recipes for them. Polska Keilbasa for instance is always a Roasted Rosemary and Keilbasa Casserole. I had always smelled it or been invited to dinner when my Aunt Mary made it. So once I got married eons ago, it became a quickie go to recipe in those early days, and I never knew what else to make with it. That is until I started searching and found this recipe for Polish Noodle Casserole from the go meat website aka Hillshire Farm.
So, do you have a favorite recipe using a special (polska keilbasa, bratwurst, chorizo, liguisa, etc...) kind of sausage? If you do, why not send it to me and if I try it and like it, I'll post it with a link back to your site. I'm desperate here people!

Eight simple ingredients. So simple yet so satisfying. This one's a keeper.

A quick, easy, and inexpensive meal.

Polish Noodle Casserole
Slightly Adapted from Hillshire Farm
Ingredients

1 pkg. Polska Kielbasa
2 cups sour cream
½ cup chicken broth
¼ cup chopped onion
½ teaspoon dry mustard (Coleman's-little yellow tin)
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces uncooked egg noodles, cooked according to package directions
2 cups frozen baby peas, thawed
½ cup (2 ounces) grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Cut sausage into ¼” slices; set aside. In large bowl, combine sour cream, chicken broth, onion, ground mustard, salt and pepper, mixing until smooth.

Fold in sausage, cooked noodles and baby peas. Pour mixture into a greased 13x9-inch baking dish. Cover and bake 25 minutes. Uncover, sprinkle with cheese and bake 5-10 minutes longer or until heated through.
Makes 6 Servings

If your stuck for something other than Roasted Rosemary Potatoes and Keilbasa, give this a try. It won't disapoint. Quick and easy comfort on a plate.

This was the post I was trying to get finished on Thurday when Blogger decided to go down for maintenance for hours. So I gave up. Then on Friday I was out all day. So it is finally done two days later. Thanks Blogger, hope you don't make a habit of it.

I'm linking this to:
Recipes I Can't Wait to Try with At Home With Haley
Delicious Dishes at It's a Blog Party
I'm Lovin it Fridays at Tidy Mom
Follow me Friday at A Moderate Life
Frugal Friday at Life as Mom
Foodie Friday at Designs by Gollum
Friday Potluck at EKats Kitchen
Fat Camp Friday at Mangoes and Chutney
Full Plate Thursday at Miz Helen's Country Cottage
Friday Favorites at Simply Sweet Home
Saturday Swap atQuit Eating Out
Food Trip Friday from Happy Meals for a Happy Family

Keilbasa Pasta Bake

Quick and easy comfort on a plate.

See Keilbasa Pasta Bake on Key Ingredient.

Carla and Michael

Mexican Pulled Pork - Carnitas

2011-05-06T15:38:00.002-04:00

I love America's Test Kitchen and Cook's Country on PBS. It usually airs on the week-ends and I always check to see if they're running an episode that I might have missed over the years. I have only cooked one of their recipes that we did not find favorable. However these Carnitas were a complete hit. We absolutely loved everything about them. They came out perfect and were quite easy to cook. No dragging out the deep fryer either.

Braised

Then crisped in the oven

Mexican Pulled Pork - Carnitas
Courtesy Ameica's Test Kitchen

Ingredients

Pork

1 (3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
1 teaspoon ground cumin
1 small onion , peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons juice from 1 lime
2 cups water
1 medium orange , halved

Tortillas and Garnishes
18 (6-inch) corn tortillas , warmed
Lime wedges
Minced white or red onion
Fresh cilantro leaves
Thinly sliced radishes
Sour cream

Directions
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.

Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.

Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.
Serves 6

Beautiful garnishes of monterey jack cheese, sour cream, crisp red onions, cilantro, diced avocado, and lime wedges.

I want to apologize to those of you that have dropped in to visit and found I have been idle for a month now. I have been in excruciating pain for 2 of the last 4 weeks with a pulled back muscle. Which kept me on and off of a heating pad and off of the computer desk. The pain is finally starting to go away, though I am being very careful not to re-injure it. So I will be back on here with a little more regularity.

Happy Mother's Day to All of you Wonderful Mom's out there.

I'm linking this up with:

Delicious Dishes with It's a Blog Party

Foodie Friday with Designs by Gollum

Fat Camp Fridays with Mangoes and Chutney

Saturday Swap with Quit Eating Out

GCC Recipe Swap with Grocery Cart Challenge

Friday's Favorites with WhistleStop Cafe Cooking

Friday Favorites with Simply Sweet Home
This Week's Cravings with Moms Crazy Cooking

Mexican Pulled Pork-Carnitas

Crispy yet tender, full of flavor pulled pork served up in warmed tortillas with your choice of toppings.

See Mexican Pulled Pork-Carnitas on Key Ingredient.

Carla and Michael

Baked Ziti with Sausage and Pepperoni

2011-04-06T18:26:00.001-04:00

Spring has sprung here in North Carolina. Halleluiah! Some rain and mildly cool weather in the forecast, with warm sunny days interspersed. Some of the trees are even starting to bud with new leaves. I'm so happy to be past the freezing snow days now. I can even pull out my shorts and sandals now. Yay!
This is a recipe I had never tried before, pepperoni in baked ziti? Really? Yeah, well thanks to my Dad I am now hooked.When I first got here to N.C. my Mom and Dad took me out to one of their favorite little italian restaurants up here. (Michael was in Willmington doing his training and I was here alone.) My Dad always orders the same thing when they go there. Baked Ziti. One bite and I knew I had to make this at home.

Baked Ziti with Pepperoni

Adapted from Food and Wine

Ingredients

4 ounces thin-sliced pepperoni

1/2 pound italian sausage, casing removed

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups canned tomatoes with their juice (one 16-ounce can)
3/4 teaspoon salt
1/4 teaspoon dried oregano
2 tablespoons fresh basil
1/2 pound ziti
8 ounces shredded mozzarella
1/3 cup shredded parmesan
3 tablespoons chopped flat-leaf parsley

Directions
Preheat oven to 350 degrees.

In a large frying pan, sauté the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour off the fat from the pan and wipe the pan clean.
In the same pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the sausage and cook until no longer pink. Stir in the tomatoes with their juice, breaking them up. Add the salt,oregano, and basil, cover, and simmer over low heat for 10 minutes. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley. Top with the mozzarella and finish with the parmesan. Cover and bake about 30 minutes or until cheeses are melted and bubbly.
Serves 4.

I'm linking this recipe up to:
Tuesdays at the Table
It's a Blog Party
What's on your Plate?
Recipes I Can't Wait to Try
Tempt my Tummy Tuesdays

Baked Ziti with Sausage and Pepperoni

Delicious pasta loaded with cheeses, sausage, and pepperoni.

See Baked Ziti with Sausage and Pepperoni on Key Ingredient.

I do hope if you love baked ziti that you will give this a try. I know you will love it as much as we do. My Dad and I are certainly addicted to it.
Carla and Michael

Cube Steaks Florentine

2011-03-19T06:19:00.005-04:00

The pics of this meal do not do it any justice. (One of these days I will convince my darling hubby to invest in a nice camera.) As with a lot of foods, you just can't get them to look appetizing. You'll just have to trust me on this one.
I grew up eating quite a lot of cube steaks. They are a very economical cut of meat. Cooked properly they are melt in your mouth delicious. If you can just find other ways of making them! My mother for the most part was a single working mother with 2 small "keylatch" children. Mostly though, we always ate them in a gravy. Be it a white cream gravy or to switch it up a brown pan gravy. That was the only way I knew how to use them. So when I found this recipe for Cube Steaks Florentine I knew I had to give it a try. It is now my "new" favorite way to use cube steaks.

How did that children's nursery rhyme go? Roll it up, roll it up, put in a pan. Throw it in the oven... Yeah you pretty much guessed it. It's just that easy.

Like I said. Prettier in person and pretty awesome with some garlic-parsley potatoes. You'll just have to give this a try to see for yourself. I also used only 3 large cubed steaks and it was just enough for the two of us.

Cube Steaks Florentine

Adapted from Food.com

Ingredients

1 (10 ounce) package chopped spinach, thawed and drained

1 cup colby-monterey jack cheese, shredded

4 ounces of softened cream cheese (my addition)

1/2 cup grated parmesan cheese (my addition)

1/2 teaspoon salt

4 -6 cube steaks

2 -3 teaspoons dijon-style mustard

1 tablespoon olive oil

1/2 teaspoon paprika

1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions
Preheat oven to 375 degrees F.
Spray 13x9x2 inch baking pan with nonstick spray.

In a medium bowl, combine spinach, cheeses and salt.
Mix well. Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture and press to flatten. Roll up, jelly roll style and set aside. Repeat for remaining cube steaks.

Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
Combine oil, paprika, pepper and garlic powder and spread over cube steaks. Cover with foil and bake for 30 minutes in preheated oven.
Uncover and bake for 10 minutes longer.
Makes 2-3 servings

I'm linking this up with:

Delicious Dishes-It's a Blog Party
Tidy Mom's-I'n Lovin It
Life as Mom's-Frugal Fridays
Naturally Me Creations-Who Made What?Weekends!
Designs by Gollum's-Foodie Friday
EKat's Kitchen-Friday Potluck
Good Cheap Eats-What's on your Plate
Mangoes and Chutney's-Fat Camp Friday
PrairieStory's-Recipe Swap Thursday
Quit Eating Out's-Saturday Swap
Grocery Cart Challenge's-GCC Recipe Swap
Whistlestop Cafe Cooking's-Friday's Favorites
Simply Sweet Home's-Friday Favorites
Coupon Cookin-Tasty Tradditions
Miz Helen's Country Cottage-Full Plate Thursday

Cube Steaks Florentine

Cubed steaks rolled up with spinach and three cheeses and baked.

See Cube Steaks Florentine on Key Ingredient.

Chicken Cordon Bleu for My Funny Valentine

2011-02-27T14:42:00.019-05:00

I would have to guess my life long motto should be "better late than never". Well I did promise you my sweeties favorite V-day meal, and no it couldn't be simpler. It really isn't (or didn't start out as) a french dish. It is thought to be an American take on a Swiss dish of Veal Cordon Bleu, in which veal is wrapped around the ham and cheese. It became an American classic in the 1960's and appeared on many a fine restaurant menu in it's day. In any event I have made this for Michael many times over the years, usually only for his birthday and it really is so simple and delicious I don't know why it's not a meal in our "rotation" of things to prepare. I did switch it up a bit by using Emeril's Esscence Seasoning which I make myself. He has it posted all over the food network. The basic recipe I followed is Emeril"s Chicken Cordoon Bleu here at MarthaStewart.com.
Served with garlic mashed potatoes and broccoli, this was an excellent valentine/birthday dinner. Michael was a very happy man again this year.

Pound chicken breasts, roll up and seal, dredge and bread, then brown outside and finish off in the oven.

Slice into rounds.

Chicken Cordon Bleu

Adapted from Emeril Lagasse's 20-40-60:Fresh Food Fast,

Courtesy of Martha Stewart

Ingredients
4 (6-ounce) boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
6 ounces sliced Swiss cheese (4 to 6 slices)
4 ounces thinly sliced ~~prosciutto~~ or Black Forest ham
1 cup all-purpose flour
1 tablespoon plus 2 teaspoons Emeril's Original Essence or ~~Creole Seasoning~~
2 large eggs
2 tablespoons milk
1 cup fine unseasoned dried bread crumbs
3 tablespoons olive oil
3 teaspoons good dijon mustard
2 tablespoons mayonaise

Directions

Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a 1/4-inch thickness.
Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Mix mayonaise and dijon mustard and spread over chicken breasts. Divide cheese evenly between 4 pieces of chicken. Arrange ~~prosciutto~~ ham slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or ~~prosciutto~~ ham that extends over the edges. Secure chicken pieces together using toothpicks along the edges to seal the edges.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken bundle in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken bundles.
Heat olive oil in a large skillet over medium-high heat. Place chicken bundles in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more

Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

*Note: I did not have to use the baking sheet as my skillet is oven safe.

I served ours with Mornay Sauce.
Mornay sauce is simply a traditional Bechamel sauce with the addition of shredded or grated cheese.

Mornay Sauce
Adapted from Cooks Recipes

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups hot milk
1/2 cup (2 ounces) shredded Gruyere or Swiss cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
Dash ground nutmeg
Salt and freshly ground pepper to taste
Dash of cayenne pepper
2 tablespoons dijon mustard

Directions
Melt butter in a heavy saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. The mixture should get foamy or frothy but not brown.
Add the hot milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium high heat. Remove from heat, add cheeses and stir until incorporated completely. Add dijon mustard and cayenne.

Makes about 2 1/4 cup.

Chicken Cordon Bleu drenched in Mornay Sauce with garlic mashed potatoes and broccoli.I hope if you've never tried to make this, you will now. I know I am going to be making it a little more often than once a year.

I am linking this up with:
Sundays At One Food Club at Cocina Diary
Magazine Mondays at Cream Puffs in Venice
Delicious Dishes at It's a Blog Party
Foodie Fridays at Designs by Gollum
Friday Potluck at E-Kats Kitchen
Fat Camp Fridays at Mangoes and Chutney
Saturday Swap at Quit Eating Out
GCC Recipe Cart Challenge at The Grocery Cart Challenge
Friday Favorites at Whistle Stop Cafe

Chicken Cordon Bleu for My Funny Valentine

A simple, delicious and elegant meal.

See Chicken Cordon Bleu for My Funny Valentine on Key Ingredient.

Carla and Michael

Shrimp in Garlic Saffron Broth

2011-02-12T18:51:00.001-05:00

Oh, my heart be still! This is a recipe that is dear to my heart. This is one recipe (of many) that we just adore. I first found it and cut it out of Martha Stewart Living magazine way back in 2000. I make it both in the original version, Clams in Garlic Saffron Broth and also with almost any other seafood I can think of to use. It is a very simple yet very satisfying meal accompanied with some good crusty bread for sopping up all of the wonderful broth. We have been eating this for years and it always pleases. Our favorite is with the littleneck clams I have to say. Though even when they are not in season it is very adaptable to most seafood. Our preference is to serve it over linguine.

I think the first time I served this, Michael fell in love with me all over again. That says something about a good recipe.While we're on the subject, Monday is Valentines Day and also Michael's Birthday. So stop back by next week to see what he requested for his Birthday Dinner.

Saucy! Ready for the shrimp to cook.

Shrimp in for a quick dip.

Turning pink and plumping up.

Shrimp in Garlic Saffron Broth

Adapted from Martha Stewart Living July/Aug 2000

Ingredients

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
1 1/2 pound 31/40 shrimp
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Directions

Crumble saffron into 1 cup of boiling water. Set aside to steep.

Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add shrimp, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until shrimp are pink, 3 to 5 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Serves 4 to 6.

Best served over pasta or rice.

Shrimp in Garlic Saffron Broth

Seafood in a delectable broth worthy of a good slice of crusty bread for dipping.

See Shrimp in Garlic Saffron Broth on Key Ingredient.

Carla and Michael

The Quest for the Best - Chicken Tortilla Soup

2011-01-25T18:32:00.013-05:00

Brrrr! That is the only thing that I say lately. Even with the heater running inside the house I'm still cold. This Florida girl can't take it. So I've been making lots of warming dishes like this Chicken Tortilla Soup to warm up with. I had searched and searched and could not come up with a recipe that I liked or one that was close to the Chicken Tortilla Soup I remember eating at a restaurant in Florida many years ago. So I have devised (took from many) my own recipe and I was so thrilled with how it turned out. I think in my opinion Chicken Tortilla Soup should have a rich smoky depth of flavor,. Otherwise your simply making a glorified chicken soup recipe. The chili powders I used gave this soup a nice smoky flavor and is heart and belly warming on these cold and blustery days. This soup makes me a happy.

BRRRR!!!

BRRRR some more!!!

I buy a variety of different types of dried peppers at my latin market, then remove the stems and shake out all of the seeds and blend them in my spice grinder into a powder and label each of them. I much prefer this to the pre-mixed "chili powder" already bottled for our convenience.

Ingredients
1 large carrot, diced
1 large celery stalk, diced
1 small onion, diced
4 garlic cloves, minced
1jalapeno pepper, seeded and diced (not pictured)
1 Tablespoon guajillo chile powder
1 Tablespoon arbol chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cilantro, dried (couldn't get my hands on fresh at the time) (also not pictured)
1 15 ounce can black beans, drained and rinsed
1 1/2 cups frozen corn
1 cup zucchini, par boiled and diced
1 cup yellow squash, par boiled and diced
1 28 ounce can tomatoes, drained
2 quarts chicken broth
2 large chicken breasts, cooked and diced or shredded
1 lime, juiced

Toppings
tortilla strips
diced avocado
crumbled queso fresco or mild feta cheese
Mexican crema or crême fraiche
lime wedges

Directions
In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender. Add jalapeno garlic and saute another 2 to 3 minutes. At this point add the chili powders and cook (toast) them over the heat for a minute or two. Add tomatoes and break up with wooden spoon. Then add zucchini, yellow squash, corn, and black beans. Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice. Bring up to a boil. Reduce heat to simmer and cover. Cook for 45 minutes to an hour.

While soup is simmering cut 4 small tortillas into strips. Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown. Drain on paper towels.

Serve soup with desired toppings. Makes 6 - 8 servings.

I am linkinig this to:

The Virtual Soup Swap hosted by A Southern Fairytale

Tuesdays at the Table hosted by All the Small Stuff

Sundays at One Food Club hosted by Cocina Diary

Delicious Dishes hosted by It's a Blog Party

Foodie Friday hosted by Designs by Gollum

GCC Recipe Swap hosted by Grocery Cart Challenge

Friday Favorites hosted by Simply Sweet Home

Recipe Swap Sundays hosted by Remodelaholic

Potluck Sunday hosted by Mommy's Kitchen

Tempt My Tummy Tuesday hosted by Blessed with Grace
Tasty Tuesday hosted by Balancing Beauty and Bedlam
Friday Potluck hosted by EKat"s Kitchen

Hearty Chicken Tortilla Soup

A smoky, rich, and hearty bowl of belly warming soup.

See Hearty Chicken Tortilla Soup on Key Ingredient.

Hearty Chicken Tortilla Soup

I hope you'll give this a try. I know you will love it as much as I did. I am dedicating this post to Heather at Girlichef in her quest to find the best Tortilla Soup recipe EVER. Ithink this is the one.

Carla and Michael

Holiday Desserts

2011-01-19T18:30:00.001-05:00

WOW! The merry-go-round has finally stopped. What a month it has been for us. To say that life is and has been full is quite an understatement. However, I think everything is back on track. I know this post is way late. I just wanted to give my review of the two recipes we used for these holiday desserts.

Pumpkin Flan from "Daisy: Morning, Noon and Night" by Daisy Martinez and Pecan Pie from "Baking from my home to yours" by Dorie Greenspan. Let me start by telling you that Dorie titled this recipe "My Favorite Pecan Pie" which you can find here at Borders Recipe File. I can't say it was my favorite though. I followed the recipe exactly and was not overly happy with it. It was a bit "busy" for my tastes. I'll keep looking for "my favorite" Pecan Pie recipe. However I did think Daisy's pumpkin flan was sensational, and so did everyone else. You can also find it here at Everyday with Rachael Ray Magazine. There you can find quite a few of her recipes. I can tell you that she has never failed me.

The top photo is obviously the ingredients for the pumpkin flan and the bottom for the pecan pie.Obviously.

So, this was excellent. It is going into my favorites files.

This, a bit much for my liking. Maybe I'll give it a try another time with just the addition of either the expresso or the chocolate, just not both.

I am linking these up to:

Mouthwatering Monday at A Southern Fairy Tale

Tuesdays at the Table at All the Small Stuff

Sundays at One Food Club at Cocina Diary

Delicious Dishes at It's a Blog Party

Tasty Tuesdays at 33 Shades of Green

Tempt My Tummy Tuesday

Recipes I Can't Wait to Try at At Home with Haley

Make it with...Mondays at Couscous and Consciousness

GCC Recipe Swap at Grocery Cart Challenge

Fridays Favorites at Whistlestop Cafe Cooking

Recipe Swap Sundays at Remodelaholic

Potluck Sunday at Mommy's Kitchen

This Weeks Cravings at From My Tiny Kitchen

Tasty Traditions at Coupon Cookin

Tasty Tuesday at Beauty and Bedlam

Giada's Short Ribs with Tortellini

2010-12-05T20:56:00.004-05:00

Hello everyone. Last minute Annie here. Yeah, I think if I were to have a nickname that would have to be it. I am always the procrastinator. Always waiting until the last minute. I have had all week to cook and instead I have spent most of my time here at the computer surfing. Or flipping through what seems like hundreds of cookbooks looking for several different recipes that I want to make over the next few weeks. Meanwhile an entire week has passed and I've got nothing. Now it's the last few hours for me to post something for IHCC's post this week for Giada's soul warming comfort food.
This is one of those foods for us. Giada's Short Ribs with ~~Tagliatelle~~ Tortellini. Both Michael and I love our beef short ribs. We make them on a regular basis and have cooked them many different ways. This is one that we use most often, as you just can't beat having luscious juicy sauce to mop up with some good bread. Besides that, you can serve these short ribs over just about any type of pasta, polenta, potatoes, or rice. Trust me we have!

This recipe can also be made in a quick version using dried herbs and a good bottled sauce as I did this time or in the longer version in the original recipe as I have done in the past when time has permitted. Trust me I have made it both ways and anyway you decide to make it you will definately be pleased. You will notice though I forgot to put the chocolate out when rushing to get the photos, however I assure you I did not forget to add it to the sauce. It is the secret ingredient you know. Also note there is no pancetta out either. Didn't have any so I used bacon instead. This is a really adaptable recipe and I am sure you will enjoy it no matter which way you choose to make it. Just don't leave out the chocolate or the wine. Otherwise you can make simple substitutions as you see necessary. I am giving you the original recipe here and you can figure it out from there.
Darn. Now I have to replenish my stash of beef short ribs.

Short Ribs with ~~Tagliatelle~~ Tortellini
Adapted from Giada De Laurentiis' Everyday Pasta (pg. 115)
Ingredients
3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)-(bacon)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)-(bottled)
1 tablespoon tomato paste-(bottled)
1 teaspoon chopped fresh rosemary leaves-(dried)
1 teaspoon dried thyme-(dried)
1/2 teaspoon dried oregano-(dried)
1 bay leaf-(dried)
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle-(tortellini)
4 to 6 teaspoons shaved bittersweet chocolate

Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta (bacon) until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta (bacon) from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. ~~Then add the tomatoes and tomato paste and pulse.~~
Once the short ribs are browned, carefully add the mixture from the food processor to the pot (along with your bottled sauce). Return the pancetta (bacon) to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
Serves 4 to 6

I am linking this to IHCC's warm the belly, fill the soul comfort food favorite with Giada De Laurentiis.
And also to:
Mouthwatering Mondays
Tuesdays at the Table
Cookbook Sundys
Sundays at One Food Club
Delicious Dishes
Friday Potluck
Fat Camp Friday
Recipe Swap Thursday
What's on your Plate
Week End Wrap Up Party
GCC Recipe Swap
Friday's Favorites
Saturday Swap
Stop by for a visit and see all the wonderful ideas from all of the other
great bloggers out there and share the love, or participate in the fun.
Carla and Michael

Classic Butternut Squash Soup

2010-11-29T15:53:00.000-05:00

Soup, soup, and more soup. I warned you.
At least Michael is at work morning, noon, and night, which means that I can eat whatever I please without him wrinkling up his nose. Like I said, he's not a fan of soups, no.. not so much. Give him his favorite three, Split Pea, Chicken or Turkey Noodle (after the holidays), or his Chili and that's it. Oh, and by the way did I mention that he'll usually only indulge in one bowl of these (each) only one time. Not good at reocurring subsequent dinners for his taste. He has this "motto" about certain foods: "I'm good with this (insert the particular dish here) once a year". He feels that way about alot of foods. Just give the man a steak and tater and he's died and gone to heaven.
That's okay with me though. It just means - MORE FOR ME. I told you I keep them "stashed" in the freezer. There have always been plenty of evenings when I am dining alone while he's hard at work in his restaurant. So for me these frozen "stashes" of love are always a welcome retreat from the usually heavy, fat leaden dinners that he prefers. A nice bowl of soup and a salad and I'd call that the perfect dinner.

I'm sending this to Deb at Kahakai Kitchen for Souper Sundays

Classic Butternut Squash Soup
Adapted from Whole Foods Market

Ingredients
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste

Directions
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Serves 6
(For the garnish I made a parmesan frico or crisp with a few thyme sprigs melted into it.)

Thanksgiving has come and gone and now it's time to gear up for Christmas and the New Year. I spent this past week end pulling out all of our Christmas decorations and the inside of the house is just about finished. Michael just has to find the time to do the outside and we'll be finished. I love going all out at Christmastime, and I like to get it done right after Thanksgiving has passed, so that we can enjoy the ambiance of it all for a while. Stay warm and keep cooking everyone.
Carla and Michael

Pasta e Ceci-Warmth for a Cold Winter

2010-11-20T21:19:00.003-05:00

I went outside of my comfort zone on this one and you know what? I was quite pleasantly surprised. This is one bowlful of fall/winter LOVE. Originally, I thought I wouldn't like this soup simply because it sounded like it needed to have sausage in it for it to be substantial enough, (even though it has garbanzo beans in it, which I love). I was so wrong! Warm, comforting, and fulfilling is all I can tell you. If you get snow where you are, this is a real warmer upper. For those of you unfamiliar, in Italian ceci is garbanzo.

This is all I,I,I,-ME,ME,ME as Michael is not a fan of beans, nor is he much of a soup fan. I, on the other hand am a fan of both. I have an entire shelf in our freezer in the garage dedicated to a soup stash for the winter. It is now half filled and I still have more I want to make and blog. Coming up in the near future I will be blogging my Butternut Squash and Black Bean Soups (already in there keeping my Potato Soup company). I also am wanting to make some French Onion Soup, Chicken Tortilla Soup, and some varieties of chowders (Corn Chowder is one) to stash away for these cold winter days ahead.

This really is a simple recipe. It takes no time to cook if you prep your veggies in advance. The reward is priceless. If you would like to, you could add a grilled sandwich or salad to this and call it a meal. I found it to be perfect for lunch with some good bread for dipping. Anyway you decide to serve this up, you will surely be as surprised as I was. Also, if you are a vegetarian you can certainly adapt this recipe to your own dietary needs.

Pasta e Ceci
Courtesy Giada De Laurentiis' Everyday Pasta

Ingredients
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion (1 medium onion)
3 ounces pancetta, chopped
2 garlic cloves minced
6 cups low-sodium chicken broth
2 (14.5-ounce) cans garbanzo beans, drained and rinsed
1(14.5-ounce) can diced tomatoes, with juice
3/4 cup ditalini (thimble-shaped pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Directions
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat the olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes, and herb sachet. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.
Transfer 1 cup of the bean mixture to a blender and reserve. Add the ditalini to the soup pot, cover and bring the liquid back to a boil. Boil gently until the pasta is tender but still firm to the bite, about 8 minutes. Puree the reserved bean mixture until smooth, then stir the puree into the boiling soup. Season with salt and freshly ground black pepper.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
Makes 4 to 6 servings.(I cut the recipe in half, unsure of whether I would like it)

This could be spiced up a bit with a sprinkle of red pepper flakes if you wish. I will be trying that with my next bowl.

I am submitting this to:
I Heart Cooking Clubs Fall Favorites with Giada
Kahakai Kitchen for Souper Sunday's
Presto Pasta Night #191 hosted by Denise at Oh Taste n See originated by Ruth of Once Upon a Feast
Saturday Swap
Coolbook Sundays

Pasta e Ceci-Warmth for a Cold Winter

Warmth and comfort in a bowl. Pasta and garbanzo beans come together in a wonderfully falvored broth. Found in Giada De Laurentiis’ Everyday Pasta cookbook.

See Pasta e Ceci-Warmth for a Cold Winter on Key Ingredient.

Carla and Michael

Bread Crumb Topped Cod with Scalloped Potatoes

2010-11-15T16:20:00.048-05:00

I have found my new flaky (yes, I looked it up) love. No, Michael isn't in jeopardy of loosing out at the top spot. I mean fish. I love flaky white meat fish. I have come to the conclusion that I don't like alot of types of fish. Cod is fairly new to us. It has now become one of my favorite flaky white fish, the first is Halibut. Oh, I know. I've used tilapia, orange roughy, and snapper too. I just think cod is much more adaptable to flavorings, a blank canvas if you will.

This photo from Sunday Suppers at Lukes was my inspiration for this dinner. I just found it to be intoxicating. Actually all of his food is remarkable, I only wish he still had time to blog, and also gave up more of his recipes. Like the talented bloggers; Natasha at 5 Star Foodie and Lazaro at Lazaro Cooks . I just don't know how they find the time to make such elaborate looking plates. Natasha has children and Lazaro works all day. Such an inspiration these bloggers are to me, that I am awed by them on every visit to their virtual kitchen.

In any event, this was my simple attempt at not serving a protien on one side of the plate and the starch thrown down on the other side. I do intend to do alot more research on those fancy emulsions and sauces.

The assemblage for the Potato Gratin with Leeks.

First saute leeks in butter until soft and semi transluscent. Next add flour and cook a few minutes to disperse the raw flour taste, do not let flour brown. Next add milk slowly while wisking to eliminate any lumps. Season with salt, pepper, and a little nutmeg if you prefer. Add chopped chives.

Layer very thinly sliced potatoes (a mandoline is a wonderful tool to do this with) into a large casserole dish. Alternating a layer of potatoes with some of the bechamel sauce. Sprinkle with a little bit of smoked paprika.

This was so simple, yet so delightful.

Make your own fresh breadcrumbs and do not toast them. I added some simple chervil, salt and pepper to my fresh breadcrumbs. You can season them however you like, just don't go overboard. Oil your fish, a little more salt and pepper, and press only the top side of your fish into the breadcrumbs. Making sure to press down hard enough to get a nice coating on the top, and only the top. In a medium-high skillet, heat 2 tablespoons of olive oil and placing breadcrumb side down, saute fish for about 3 - 5 minutes. You will see the fish begin to turn from raw to an opaque white, which lets you knnow when to turn it. Gently turn fish over and saute another 3 minutes. It is imperative that you do not overcook the fish. Then you loose the delicateness of it.

Potatoes and Leeks Gratin

from Recipe Addict

Ingredients

3 large boiling potatoes, (I prefer Yukon Golds), sliced into1/8 inch rounds

1 large leek, trimed and washed

3 tablespoons butter

1/4 cup flour

1 1/2 to 2 cups whole milk

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons chopped chives

smoked paprika

Directions

In a sauce pan cook the leeks in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the chives, salt and the pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency. Layer sliced potatoes in a buttered 9 x 13 casserole. pour bechamel sauce over top and sprinkle with paprika. Cover ith foil. Bake in 350 degree oven for 40 minutes. Uncover and cook 20 minutes more, or until top is golden and bubbly
Serves 4 to 6.

Bread Crumb Topped Cod

from Recipe Addict

Ingredients
2 Cod fillets cut into approximately 4 x 4 squares
1 cup fresh bread crumbs
1 tablespoon chervil
salt and pepper
1 tablespoon olive oil

Directions
Season fresh bread crumbs with the chervil, salt and pepper. Set aside.
Rub cod with oilve oil. Season with salt and pepper. Press only the top side of the halibut down into the seasoned bread crumbs. Pressing hard to coat generously. Heat a large non-stick skillet over medium-high and add 2 tablespoons olive oil. Placing breadcrumb side down, saute fish for about 3 - 5 minutes. You will see the fish begin to turn from raw to an opaque white, which lets you knnow when to turn it. Gently turn fish over and saute another 3 minutes.
Serves 4 to 6.

We're linking this to:

Fat Camp Fridays
Sundays at One
Friday Favorites
Recipe Swap Sundays
Potluck Sundays
What's on your Plate?
Recipe Swap Thursdays
Mouthwatering Monday
Delicious Dishes
Tempt My Tummy Tuesdays
Tuesdays at the Table
Recipe Swap
Friday's Favorite

Bread Crumb Topped Cod

Fish, Entree, Bread Crumbs

See Bread Crumb Topped Cod on Key Ingredient.

Carla and Michael

Bennigan's Potato Soup - My Most Favorite

2010-10-29T18:24:00.004-04:00

Can I tell you something? This is soup that will make you want to lick the bowl. Go ahead, no one's looking. I am not going to lie to you, I have. It is that good. I first fell in love with it when we lived about two blocks away from a Bennigan's Restaraunt in Clearwater, Florida. Every time we went there this was the first thing I ordered. Even before I could decide what I was going to have to drink, I knew I was going to have a bowl of this delicious soup. And ever since I found this recipe I have been making this in large batches to keep in the freezer, for when I'm having a craving (which is frequently) for it.

This last week-end I had my mom over and we made a double batch and now it is her favorite as well. It's really very simple to make. The ham base gives it that added depth that you just don't get from other potato soups.

This dish is similar to a favorite potato soup that many people (including myself) went to Bennigan’s for. This is a thick and filling potato soup that warms the soul.

Bennigan's Potato Soup
Recipe Courtesy of Copycat-recipes and CDKitchen.com

Ingredients

1 ¾ oz ham base
2 quarts chicken stock
8 oz yellow onion, diced
3 oz ~~margarine~~, I prefer to use butter
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz ~~margarine~~ ,butter

Directions

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first ~~margarine~~ butter measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second ~~margarine~~ butter measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

Garnish with cheddar cheese, bacon, and green onions.
Makes 10 - 1 cup servings.

I really just can't say enough about how much I love this soup.You are just going to have to take my word about how good it is and at least give it a try.

I am sending this to Deb over at Kahakai Kitchen for Souper Sundays, Erin at EKat's Kitchen for Friday Potluck, Julie at Get Healthy Cheap to Mangoes and Chutney for Fat Camp Friday, and Angie at Cocicna Diary for Sundays at One . and to Cassidy at Remodelaholic for Recipe Swap Sundays .

I am also adding a few photos of my new cooking space (pantry/prep room) in my larger and now comfortable new home. I am so loving all of this room that I have now. Ha, we're not even bumping into each other unless we want to.

Yes, we are loving all of this new found space we have. We are only renting for this first year and are considering buying it next year, as the owner is looking to sell.

Bennigan's Style Potato Soup

A delicious, thisck, and creamy version of my favorite soup, as I remember it.

See Bennigan's Style Potato Soup on Key Ingredient.

Carla and Michael

Eggplant Timbale - An Old Favorite

2010-10-24T21:12:00.004-04:00

This is a recipe that I have made numerous times. It is a favorite of mine. The presentation is absolutely beautiful. It took me a while to get it to come out right, but I think I have perfected it now.

Ready to get started.

Out of the oven.

Unmolded and ready to cut into.

The finished timbale. What a beauty.

I can taste this all over again just looking at this photo. What a wonderful taste and bite. The different textures are so pleasing. The eggplant is smooth and velvety, the meat rich and flavorful, and the peas have a slight snap as you bite down on them. Another perfect autumn/fall dish.

Eggplant Timbale
Adapted from Giada's Kitchen

Ingredients
2 medium eggplants, sliced 1/4-inch thick
1/3 cup olive oil, plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound penne pasta
1 medium onion, diced
1/2 pound ground beef
1/2 pound Italian pork sausage
1/4 cup Marsala wine
1 cup frozen peas, thawed
2 cups marinara sauce, jarred or homemade
1 1/2 cups diced smoked mozzarella cheese (about 6 ounces) I used regular mozzarella, as I couldn't find the smoked in the grocery store I was in)
3/4 cup grated Pecorino Romano cheese, plus 1/4 cup (Also used parmesan, no pecorino romano either)
1 cup chopped fresh basil leaves, (used about 1/4cup, thought a cupfull was too much for my liking)

Special equipment: 9-inch springform pan

Directions

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill, (I did mine on the gas grill as there are so many slices it would take forever using my small grill pan). Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Pour off any excess fat. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the mozzarella, 3/4 cupof the ~~pecorino~~ parmesan, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Sort of like a flower, making sure they overlap so that your filling doesn't leak out. Make sure to line the bottom well also, as this will become the top when inverted. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
Serves 4 to 6.

This is my entry for IHCC's Potluck, Cookbook Sundays at Brenda's Canadian Kitchen, Potluck Sunday's at Mommy's Kitchen with Tina, and Presto Pasta Nights #187 being hosted this week by Tigerfish of Teczcape . Also for Cassidy's Recipe Swap Sundays at Remodelaholic blog, and Miranda's Fat Camp Fridays over at Mangoes and Chutney, and to Angie's Sundays at One at her blog Cocina Diary. Stop by for a visit. Or even better yet come join in on all the fun.

Eggplant Timbale

Pasta, italian sausage, and ground beef smothered in marinara and cheese all wrapped up in velvety eggplant.

See Eggplant Timbale on Key Ingredient.

Carla and Michael

Hachis Parmentier-French Fridays with Dorie

2010-10-22T15:21:00.003-04:00

I am joining the French Friday's with Dorie challenge, cooking out of her amazing new cookbook; Around My French Table. I checked it out at my local library and it is now on my wish list. I must tell you this first recipe is out of this world. I am required to resist the urge to post the recipe here, as we are only posting photo's and a review, (though you can find a vast array of other similar recipes on the web). I recommend you go to your local library or bookstore and check it out. You too will want a copy of your very own.
Hachis Parmentier is the french version of Cottage or Shephard's Pie if you will, sans the diced vegetables. It was originally conceived to make use of leftover cooked or boiled beef and stock, like pot roast for instance. It is a perfect autumnal casserole. I can tell you this much, Michael liked it so much that he ate three full bowls. This is a very flavorful dish and a good option for the standard Shephard's Pie. Slowly simmered chunks of well seasoned beef (diced chuck roast), topped with creamy mashed potatoes smothered in good cheese (gruyere or emmenthal). It hits you with that warm, comfort feeling the minute you pull it out of the oven. Just add a side salad or a vegetable of your choice and you have a complete and filling meal.

Buy It

Carla and Michael

Penne with Shrimp and Herbed Cream Sauce

2010-10-17T08:58:00.130-04:00

It's Family Style with Giada De Laurentiis at IHCC this week. For my entry this week I chose Penne with Shrimp and Herbed Cream Sauce from her book: Giada's Kitchen. You can also find it here on Food Network from her 2008 Secret Santa episode on Giada at Home, which I happened to remember actually watching back then. Her quote in the book: "This dish is comforting yet elegant, which is why I like to serve it at gatherings during the winter holidays. Best of all, it's a very quick and easy go-to recipe for when you're short on time and need to deliver something special". OK. I have to tell you we didn't think so. It may have been because I realized that we were out of bottled clam juice and had to substitute bottled oyster and shrimp sauce, which hence the shrimp I thought would be fine. We actually found this recipe very void of flavor. I have to say that this is the very FIRST time I have not been pleased with one of her recipes, although I will have to give it another try using the clam juice, at which time I will let you know if it was any better. So when I realized this dish was bland I decided to add some very thinly sliced pepperoni to it and , voila, it did enhance the dish to a palatable flavor.

I will tell you this much, it is quick and easy. Cook your pasta, drain and set aside. Saute your shrimp in a little olive oil, garlic, salt, and pepper. Remove shrimp and set aside. (Which is when I realized I hadn'd taken the camera out. OOPS.) Next add the tomatoes, half of the basil and parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly. Add the wine and simmer another 2 minutes. Add the clam juice and cream and bring to a boil. Reduce heat to med-low and simmer for 7-8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan cheese, the shrimp, the drained pasta, and the remaining basil and parsley. Toss together unil everything is coated with the sauce. Season to taste with salt and pepper if needed.

You may or may not want to add some thinly sliced pepperoni. That is entirely up to you. Any number of protien additions can be added or substituted in this recipe. Though like I said I will try it making the sauce with the bottled clam juice next time. We loved it after our own little addition.

Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen and Food Network

Ingredients

1 pound penne pasta

1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice (I do not recommend substituting)
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
1/4 cup thinly sliced pepperoni (my addition)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. Add sliced pepperoni if desired.Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

This is my contribution to this weeks IHCC's Cooking with Giada Family Style .

I'm also submitting this to Brenda at Brenda's Canadian Kitchen for Cookbook Sundays this week.

I'm also entering this with Claire from Chez Cayenne who's hosting this coming weeks Presto Pasta Nights started by Ruth at Once Upon a Feast.

Also for the first time I'm entering Potluck Sundays over at Mommys Kitchen hosted by Tina.

Penne with Shrimp and Herbed Cream Sauce

Shrimp in a creamy, tomato herb sauce.

See Penne with Shrimp and Herbed Cream Sauce on Key Ingredient.

Well I can't wait for the coming weeks posts for Giada's Potluck Dinners. I know exactly what I am going to make. I've made it many times since first seeing it on one of her shows, though I've never posted it to my blog. It presents beautifully and is one of my absolute favorites from her. Tastes as good as it looks too. I am drooling and dazed just thinking about it. Want to know what I'm making? You'll just have to check back in to see what all the excitement is.
Carla and Michael

Chicken Larb

2010-10-10T10:19:00.000-04:00

Finally a new chef is picked out over at IHCC . Don't get me wrong, I liked cooking with Mark Bittman, though Giada De Laurentiis is one of my favorite TV chefs. I know for many of you, not so much. Too much cleavage and too much over-emphasis on the italian enunciation of the ingredients. However I think she is a pretty classy lady. In any event we are welcoming Giada in with a party. Party food, that is. I went outside the box and decided to start out with something not so traditional for this Italian chef. Chicken Larb. Her version is made with turkey, which you can find here at Food Network . My picture is too blurry to appreciate this lovely lettuce wrap, but trust me we loved this recipe, as I am sure you will too.

Ingredients for the Larb. No pics of the sauce though. Silly me!

Chicken Larb
Adapted from Giada De Laurentiis

Ingredients

Dressing:
1/3 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from 1 large lemon
2 tablespoons fish sauce
2 tablespoons honey

Larb:
3 tablespoons vegetable or canola oil
~~1/2 red onion, diced~~
3 shallots, thinly sliced
1 (4-inch) piece lemongrass, minced (about 1/4 cup)
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced
Kosher salt
1 1/2 pounds ground chicken
1 tablespoon toasted rice powder
~~1/2 cup~~ chopped fresh mint leaves, (I used much less)
Freshly ground black pepper
1 head butter lettuce, leaves separated

Serving suggestion: sticky or steamed white rice

Directions

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the chicken and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the toasted rice powder and toss to coat. Cook for another minute or two. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the chicken mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

This is a recipe I will make time and time again with many different ground meats. I just adore anything you can stuff into a lettuce wrap. Stop by IHCC and see what everyonehas cooked up, or better yet join us in the fun.

Chicken Larb

Delicious Thai style lettuce wraps.

See Chicken Larb on Key Ingredient.

Carla and Michael

Butter Chicken - My Way

2010-10-04T16:48:00.003-04:00

Yes. I too, like so many have been gone for far too long. Let's just leave it at that. I apologize for not being here and now we are back. I am starting back with this recipe for Butter Chicken . We tried this some many months ago and never got around to posting it. This will be a new "Fall Favorite" for us. I did adapt my version from the recipe above and this one from Tasty Kitchen to what I had on hand, and really liked the outcome. If you've never tried a version of Butter Chicken search around and try it. I guarantee you will surely love it.

I soaked mine in a buttermilk and spice solution first, like in the recipe from Tasty Kitchen's recipe. Not having any yogurt on hand, I substituted with the buttermilk.

Next I cooked the chicken until it was nicely browned.

Lastly I made the sauce and finished cooking the chicken in the sauce until cooked through.

Chicken Makhani

Adapted from Allrecipes and Tasty Recipes

Ingredients

For the Marinade:

4 pieces boneless, skinless chicken thighs

2 cups buttermilk

2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground coriander
¼ teaspoon cumin
¼ teaspoon cardamom
pinch of saffron

For the Sauce:
1 tablespoon oil
1 small onion, minced
2 tablespoons butter
2 teaspoons lemon juice
2 teaspoons ginger, finely grated
2 garlic cloves, minced into a paste
2 teaspoons garam masala, divided
1 bay leaf
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro, to taste

Directions

Combine first 10 ingredients and marinate overnight.

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently. Stir in cream. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Top with cilantro, if desired.
Serves 4.

Chicken Makhani-Butter Chicken

One of my new “fall favorite’s”. This full flavored Indian style chicken is sure to please your palate.

See Chicken Makhani-Butter Chicken on Key Ingredient.

This is definately a palate pleaser. I will be making this and trying out different versions of this dish thoughout these cooler, chilly months ahead.

Carla and Michael

Indiana (Hoosier) Meat Loaf

2010-09-09T10:43:00.002-04:00

I found the most wonderfully simple and delicious meatloaf recipe in this cookbook nutbread and nostalgia , from the junior league of South Bend, Indiana. You know my Favorite Meatloaf Recipe is one that I have been making for years. As a result of boredom, I have been on a quest to find new recipes for meatloaf. This one is very new to me with the use of rye bread. Don't sneer up your nose. I don't like rye seeds either, so I buy seedless rye. Trust me if you've never heard of or tried a meatloaf with rye bread added into it, this is definately worth a try. Very clean and simple flavors that burst in the mouth. We're saving this one and will add it to the rotation with the favorite one. Michael had a meatloaf sandwich everyday after, for his lunch until it was all gone. He had no idea what the "secret" ingredient was until I told him. His response was "can you make another one just for sandwiches?" Yep, it's that good.

Accompanied by Sour Cream Mashed Potatoes and Peas Steamed with White Vinegar.

From the book.

Assemble ground meat, rye bread, white bread, onion, egg, tomato sauce, water, parmesean cheese, parsley, oregano, butter, salt , and pepper.

Stir, mix, bake, and top. So simple and so delicious.

"For the best Hoosier home-style cooking", from the book.

Buy It Now

Indiana Meat Loaf

Courtesy of nutbread and nostalgia from the junior league of South Bend, Indiana

circa 1979

Ingredients

2 slices rye bread, cubed

2 slices white bread, cubed

1 cup water

1 pound ground beef, or chuck or sirloin

1 medium onion, chopped

1 teaspoon snipped parsley

3 tablespoons grated Parmesean cheese

1 egg, slightly beaten

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

1 can (8 ouces) tomato sauce

1 teaspoon oregano

Directions

In a large bowl, combine breads and water. When water has been absorbed, mash with fork. Stir in meat, onion, parsley, and cheese. Add the egg, salt, and pepper. Mix well. Place the mixture in a 9 x 5 x 3-inch pan. Dot with butter. Bake at 375 degrees for 40 minutes. Combine tomato sauce and oregano. Pour on top of meat loaf. Continue baking for 20 minutes. Can be prepared in advance.

Serves 4 to 6.

I am linking this up to Brenda's Canadian Kitchen for her Cookbook Sundays . I am in total agreement with her as I too have many cookbooks and seldom cook from them. So as a result I am going to join her in her mission to start using them a little more often. Why don't you come join in if this sounds like your book shelves too.

Indiana Meat Loaf

Simple and delicious “Hoosier” home-style cooking. From the Nutbread and Nostalgia Cookbook by the junior league of South Bend, Indiana.

See Indiana Meat Loaf on Key Ingredient.

Carla and Michael

Mediterranean Chicken and Pasta with Love

2010-09-02T18:28:00.000-04:00

I've told you before about how Michael cooks from the cuff. This is one of those dishes were he went into the kitchen and cooked from a pick and choose method, with what we had left in the kitchen. We were trying to avoid doing any grocery shopping for the week (before last), as we knew we would be going out of town for 4 days. This dinner turned into one magnificent tasting dish with a mediterranean flair using the tomatoes and herbs from our garden. I must also tell you that we are in love. {; o) Oh you already knew that. I mean with College Inn's White Wine with Herbs Culinary Broth. I keep several boxes in our pantry for those times when we've run out of white wine for cooking and forgot to buy more.

This recipe came together pretty fast after the initial grilling of the chicken. His ingredients of choice were as follows; 2 of the 3 pk. of grilled chicken breasts, EVOO, lemon juice, butter, house seasoning (salt, pepper, and garlic powder) C.I.'s White Wine with Herbs broth, garlic, shallot, bell pepper, mushrooms, tomatoes, oregano, thyme, rosemary, and basil. Approximately a half pound box of your choice of short pasta.

Saute shallot and garlic in EVOO and butter.

Add peppers and mushrooms and saute until tender. Then add the grilled chicken, tomatoes, broth, lemon juice, and herbs.

Toss with cooked pasta and enjoy.

Michael's Mediterranean Chicken and Pasta

Courtesy of RecipeAddict

Ingredients

2 chicken breasts, grilled

2 tablespoons Extra Virgin Olive Oil

2 tablespoons house seasoning

3 garlic cloves, minced

1 shallot, diced
1 teaspoon each fresh oregano, thyme, rosemary and parsley
1/2 teaspoon fresh basil
1 cup white wine and herb broth
1 tablespoon fresh lemon juice
1 bell pepper, julienne sliced (into strips)
1/2 cup slliced mushrooms
10-15 small tomatoes (grape or cherry)

Directions

Season chicken breasts with 1 tablespoon house seasoning mix.Grill chicken breasts and set aside.

In a large non stick skillet heat EVOO and butter over medium heat. Saute garlic and shallot until translucent and tender. Add peppers, mushrooms and remaining 1 tablespoon of housse seasoning mix and saute until tender.
Start a large pot of water on high heat and bring to a boil. When boiling add a good amount of salt and add pasta. Cook to al dente.
While pasta water is coming to a boil ,add the grilled chicken, tomatoes, broth, lemon juice, and herbs to the sauteing vegetables, simmering over low until flavors have a chance to marry and tomatoes break down a bit.
When pasta is cooked drain and add to the skillet.
Top with crumbled feta or grated parmesean if desired.

Makes 4 servings

This was so wonderful and comforting that I actually had some of the leftovers for lunch the next day. I (Carla) never do this as I have a problem with having the same dishes in a row, usually spreading out by a day or two, the repeat of a meal. I am going to be having this dish on a monthly basis now. I know it is a very basic recipe. There was just something about it that pleased all my senses. Most likely the white wine with herbs broth mixed with the lemon juice that danced on my tongue. I hope you'll try it.

With that said, I am sitting here today, Thursday, Sept. 2nd, 2010 waiting to see what this stupid hurricane is going to do. The weather outside is very windy and gloomy here in central N.C. today. I just hope it makes the turn more northward as they are now predicting. I guess Hurricane Earl is ushering out the last of Summer and hailing in the beginning of the Autumn/Fall season.
Monday is officially the end of Summer. Good-Bye Summer. Cooler nights are upon us now and hopefully soon, cooler days as well. I wish everyone a safe and fun filled Labor Day week-end.

Mediterranean Chicken and Pasta

Soul warming lemony chicken and pasta.

See Mediterranean Chicken and Pasta on Key Ingredient.

Carla and Michael

Michael's Spin on Emeril's Jalapeno Poppers

2010-08-14T17:51:00.000-04:00

We have quite a few jalapeno plants. Michael is most proud of these. The one at the bottom is the original plant that he started last summer and he has several "babies" that he started from the seeds this summer, which have blooms all over them now. Michael got it in his head to make poppers, since we had such an abundance of jalapenos. He didn't want deep fried poppers either (my waistline thanked him for that). So after a quick search he found this recipe for Baked Jalapeno Poppers at Food Network. Here's how he made them.

Assembled Ingredients

Assembly line of bowls. First is cream cheese mixed with cooked ground sausage, cheddar cheese, cumin, and cayenne. Next is panko and essence, then eggs beaten with milk and essence, and lastly is the flour and essence. Also the jalapenos, cleaned and halved.

Fill jalapeno halves with cream cheese mixture, then dredge in flour, then dip into egg mixture, and then roll in the panko bread crumbs.

Bake at 350 degrees about 30 minutes.

The daddy.

Baked Jalapeno Poppers

Adapted from Emeril Lagasse

Ingredients

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

1/2 pound fresh ground sausage, cooked until golden brown

8 ounces cream cheese, softened
1 1/2 cups grated Cheddar cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour

Directions

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Cheddar cheese, cooked sausage, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately.
Yields 2 dozen

This I make all the time and keep in a small jar!
Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

These were ridiculously delicious. Definately not figure friendly. Scruptious non the less. We almost made them dinner and not an appetizer. I think Michael must have had 7 or 8 of them. I know I ate at least 6 myself. I loved his addition of the sausage. A far cry from the ones at bars and restaurants. Try these and I know you'll agree.

Michael's Spin on Emeril's Jalapeno Poppers

Ridiculously delicious baked stuffed jalapeno poppers. Definately better than those in the bars and restaurants.

See Michael's Spin on Emeril's Jalapeno Poppers on Key Ingredient.

Carla and Michael

Oven "Grilled" Bar-B-Que Spareribs a la Mark Bittman

2010-08-11T16:49:00.008-04:00

It's time for IHCC's Potluck with Mark Bittman. Unfortunately we missed the last 2 weeks due to the move. We are happy to be participating this week with these lovely Oven "Grilled" Spareribs found in his How to Cook Everything Cookbook on pages 759-761. I must first tell you that when I opened the package of ribs and laid them out, I thought; "Oh my, brontosaurus ribs like on the Flinstones. How in the world will these ever be tender?"

OVEN BRAISED! Then I remembered the IHCC Potluck and I found this recipe. Next I must tell you that they were not only tender, they were delicious as well. We were quite surprised. I did finish them off with some Carolina Treet Original Cooking Barbeque Sauce which I bought on a whim since it's made here in North Carolina, and am loving it.

The ingredients for the spice rub are simple; salt, sugar, fresh ground pepper, cumin, mild dried ground chile, and paprila, mixed together in a small bowl and rubbed into 5 pounds of pork spareribs. Do make certain to peel off the membrane across the underside of your ribs to ensure that they will be much more tender and your spice rub gets infused into the meat there as well. This is easily done with a tomato shark or simply use a fork to get it started peeling.. Then using a paper towel to hold on to it, gently peel it back from the ribs.

Baked/braised in the oven at 275 degrees for at least 2 hours. Pouring of excess grease about every half hour to hour. Mine were cooked for a total of three hours to ensure that they would be tender. Then basted in the sauce on 500 degrees for an extra 10-15 minutes.

BUY IT NOW

Oven "Grilled Spareribs
Adapted from Mark Bittmans How to Cook Everything

Ingredients
1/2 tablespoon salt
1 tablespoon sugar
1/2 tablespoon ground cumin
1/2 tablespoon freshly ground black pepper
2 tablespoons mild ground dried chili powder, (I used half Arbol Chili Powder and half McCormicks Chili Powder)
1 tablespoon paprika
About 4-5 pounds spareribs

Directions
Mix the salt, sugar, cumin, pepper, chili powder, and paprika together and rub well into the spareribs.
Preheat the oven to 300 degrees, and place in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for about 2 hours, or until the ribs are cooked (if you are in a hurry, cover the roasting pan with aluminum foil). When you are ready to eat, roast the ribs at 500 degrees F. for about 10 minutes, or run them under the broiler, watching carefully, until nicely browned.

These were accompanied by brown rice and fresh stewed kale. We did truly enjoy these ribs. Michael was equally impressed with them, and he is usually the rib master by cooking them on the grill.

This is our submission to this weeks IHCC's Potluck. What will you bring?

Oven "Grilled" Spareribs a la Mark Bittman

Tasty and tender spareribs.

See Oven "Grilled" Spareribs a la Mark Bittman on Key Ingredient.

Carla and Michael

New Chicken Pot Pie Recipe in the Old House

2010-08-06T14:48:00.000-04:00

Yes, before you go wondering, we are in our new home. I am in seventh heaven. There is room to move about without bumping into (running over) each other. We are still setting up house though. There is still alot to be done. We are back online (service transfer) and ready to start posting again. To everyone out there reading this, we've missed you. We'll be getting around to see what you've all been up to lately, reading your posts a little each day. There's still so much to unpack and sort, it'll take us a while to get the house in living "order".

For this post,I am giving you our "last meal" from "last week" in the "old house". I will be making this version of Bon Appetit's Chicken Pot Pie from now on. This was absolutely the best chicken pot pie I have ever had. It will be my go to recipe until I find one that can top it. The next time I make this I hope to be able to find chanterelle mushrooms at my grocery store.

My shortcuts. Pre-cooked leftover chicken and boxed phyllo dough.

Impressively delicious.

Chicken Pot Pie with Chanterelles

Adapted from Bon Appetit Magazine September 2009

Ingredients

CHICKEN
2 tablespoons olive oil
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 garlic cloves, chopped
2 large fresh thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
16 cups water, divided
1/2 cup coarse kosher salt
1/4 cup sugar
4 cups ice cubes
1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry

POT PIE FILLING
1/3 cup milk
4 garlic cloves, peeled
1/3 cup water
3 tablespoons cornstarch
3 tablespoons olive oil, divided
1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped (didn't have-used porcini)
3 cups 1/2-inch cubes peeled carrots
3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)
3 cups 1/2-inch cubes peeled white-skinned potatoes
2 tablespoons chopped fresh thyme
3 1/2 cups (or more) low-salt chicken broth (I used homemade)
1 10-ounce package frozen peas, thawed
1 cup heavy whipping cream
4 teaspoons fresh lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon white truffle oil (optional)
Chicken-Fat Puff Pastry (used the boxed phyllo dough)

SPECIAL EQUIPMENT
6 2-cup ramekins or soufflé dishes

CHICKEN
Heat oil in large deep pot over medium-high heat. Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes. Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes. Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve. Remove from heat. Add remaining 8 cups water and 4 cups ice cubes. Let stand until brine is cooled completely. Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.
Preheat oven to 375°F. Remove chicken from brine. Rinse chicken and pat dry; place in roasting pan. Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.
Transfer chicken to platter; cool slightly. Spoon fat from roasting pan into small container. Cover; freeze fat until firm; reserve for puff pastry. Discard skin and bones. Tear chicken meat into large bite-size pieces; reserve for filling. DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen. Cover and chill chicken.

POT PIE FILLING
Combine milk and garlic in small saucepan; simmer 2 minutes. Remove garlic from milk and chop finely; discard milk. Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl. Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes. Add chopped garlic and thyme; stir 2 minutes. Add 3 1/2 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer. Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes. Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes. Stir in lemon juice and hot pepper sauce. Season to taste with salt and pepper. Mix in truffle oil, if desired. Divide pot pie filling among six 2-cup ramekins or soufflé dishes. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Preheat oven to 375°F. Top each pot pie with 1 baked puff pastry round. Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.

Notes/Results: I must be honest here. I used some leftover herb roasted chicken and this was still magnificent. I also reduced the recipe to half and that filled 2 of the 2 cup ramekins alone.

*Also the lemon juice is not in the photo, though I can follow directions and did use it in the recipe as required.

I am submitting this to Ivonne at Cream Puffs in Venice for Magazine Mondays .

Chicken Pot Pie with Chanterelles

Delicious pot pie with a secret ingredient.

See Chicken Pot Pie with Chanterelles on Key Ingredient.

Well folks, I'm off to go do some more unpacking and sorting. Until next time, have some fun in the kitchen.

Carla and Michael

Trisha's Stuffed Cabbage Rolls

2010-07-24T11:00:00.000-04:00

This is a post that almost didn't happen. You see, I checked out Home Cooking with Trisha Yearwood from our local library (checking to see if I wanted to invest in a copy) and my mother saw it sitting on an end table one day. She commented on how she had wanted to review it when it came out, and never got a chance to do so. So I told her to take it home for a few days. Next thing you know she was calling saying we had to try this and that from the book. We decided to get together at her house (her kitchen is twice the size of mine) last weekend and try the cabbage rolls from Garth's mom. We're mixing and cooking and having a great day. I'm taking pictures and dont you know, my battery dies. I never thought to grab the charger. The last picture I managed to get was the meat on the cabbage leaf about to be rolled. I took the final picture when I came home and had dinner that night, after letting the battery on our camera charge.

So here we go.

The ingredient list is fairly long, lots of spices.

Ready for stuffing.

Wrap and roll.

BUY IT NOW

Colleen's Cabbage Rolls

Adapted from Home Cooking with Trisha Yearwood

Ingredients

1/2 pound lean ground beef
1 cup long grain rice (we used brown rice)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 8 ounce can stewed tomatoes
2 heads green cabbage
9 cups water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon vinegar
2 bay leaves
1 12 ounce can tomato juice

Directions

Preheat oven to 350 degrees. In a large bowl, mix the beef, rice, salt, pepper, cinnamon, cloves, amd tomatoes. Set aside.Wash and core the cabbage. Bring a large stockpot filled with 8 cups of the water, the sugar, lemon juice, vinegar, and bay leaves to a boil. Blanch the cabbage in the boiling mixture for 5 minutes, or until just softened. Drain the cabbage, let it cool, then carefully peel 12 leaves from the cabbage.

Place 1/4 cup of the beef and rice mixture onto each leaf. Fold in the sides of the leaf and wrap into a roll. Place the cabbage rolls, seam side down, closely together in a 9 x 13 x 2 inch shallow baking pan.In a small bowl, combine the tomato juice with the remaining 1 cup water and pour the mixture over the cabbage rolls. Cover the pan with aluminum foil and bake for 45 to 50 minutes, or until the meat is well done.
Makes 6 servings.

I have to tell you we doubled the recipe and still only had 14 cabbage rolls. We were really unimpressed with this recipe. For one the cinnamon and cloves were quite overpowering. Not our cup of tea so to say. Mom said she'll stick with her recipe the way she's always made them, and I agree. Secondly the sauce was very watery. We even added another 6 ounces of the tomato juice and still watery. When I came home I added some tomato sauce and some onion and garlic powder to mine and put the dish back into the oven for a little while. It was thicker and better. We still weren't happy with the flavors of the spices. Even Michael said they weren't what he was used to. His grandmother frequently made "pigs in a blanket" as she called them. Well, to each his own I guess. You can try them and decide for yourself. I know I'll make them from my own recipe or maybe even do some internet surfing and see what the rest of the world has to offer.

Trisha Yearwood's MIL's Cabbage Rolls

Cabbage rolls with a secret. Shhh…

See Trisha Yearwood's MIL's Cabbage Rolls on Key Ingredient.

We're off to the other house to paint and clean for the day. Stay safe.
Carla and Michael

Everyone's Basic Shrimp Scampi

2010-07-23T08:58:00.000-04:00

Everyone makes their Scampi Sauce a little bit different, except that it all starts out the same, with a few simple, basic ingredients. Mark Bittman's Shrimp Scampi is very basic. So for this weeks IHCC's Potluck, I made a simple Shrimp Scampi. The exception to the rule, I made it my way.

I added to the mix (as I always make mine), a dash of red pepper flakes, shallots, and a couple of tablespoons of butter in the end to "finish" the sauce. I also forgot to put the garlic cloves and shallot into the picture. Rest assured there's plenty of garlic in this.

Shrimp simmering in oil, shallot, garlic and red pepper.

Shrimp Scampi

Adapted from Mark Bittman's How to Cook Everything

Ingredients

1/3 cup extra virgin olive oil, or more as needed

1 teaspoon red pepper flakes

1 shallot, minced

3 or 4 big cloves of garlic

About 1 1/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried

Salt and fresh ground pepper

1/4 cup fresh parsley, Yeah, I used the dried, (mine is withering in the heat we're having)

1 tablespoon fresh squeezed lemon juice

1/2 cup white wine

3 tablespoons butter

Chopped parsley for garnish

Directions

Warm the olive oil in a large, skillet over low heat. There should be enough olive oil to cover the bottom of the pan. Add the shallots, garlic, and red pepper flakes and cook until just golden, a few minutes. Raise the heat to medium high and add the shrimp and salt and pepper. When the shrimp turn pink on one side, turn them over and add 1/4 cup parsley. Raise the heat slightly and cook until the shrimp are done, about 2 minutes more. Stir in 1 tablespoon fresh lemon juice and white wine, and cook for anothr 30 seconds. Stir in the butter 1 tablespoon at a time until each is incorporated before adding the next. Pour over pasta if desired and garnish with parsley. Serve immediately.

Makes 4 servings.

We had this served over pappardelle, a wide flat pasta. Simple, classic, yet always delicious and satisfying.

This is my offering to our IHCC Potluck this week.

Everyone's Shrimp Scampi

Simple, classic, yet always delicious and satisfying. Perfect served over pasta with good, crusty bread to mop up the sauce.

See Everyone's Shrimp Scampi on Key Ingredient.

I hope everyone of you are having a fantastic summer. I know we are as we are moving into a much larger home on the 1st. of August. I hope to get back to posting more often in the beginning of the month. I'll post what I can, when I can until then. Stay close, my next post is from Trisha Yearwood's newest cookbook.

Until then, stay safe.

Carla and Michael

Stuffed Burgers and Skillet Potatoes

2010-07-16T18:25:00.001-04:00

As you may have taken notice, we have been trying to join in more and more challenges across blogland, in order to expand our culinary tastebuds, aside from the customary steak and potato dinners that we most usually turn to (if Michael had his way). That and the fact that we will be moving into a new home in approximately two (2) weeks. Well, this was our attempt at joining more food blogging challenges like, Burger Club , a new challenge started by Cinnamon Girl aka Reeni at Cinnamon Spice and Everything Nice . Well, to quote Reeni, "The future of the Burger Club is up in the air right now as I use this time to figure out a way to get more people involved. My original intention was to rate award-winning and popular burger recipes to see if they lived up to their hype. Depending on the response to this free-for-all the burger club may see its end...or live on in free-for-all form." Even though this is the first time we are participating, I would really like to see this one continue. At least through the summer, as I know we cook burgers on the grill almost every Saturday or Sunday as a quick summertime ritual. In the wintertime when it's snowing, not so much. How about you? Do you cook some sort of "burger" often during the summer? If so, then why not head on over to the Burger Club and let Reeni know that you'd like to participate. We are also joining Robyn at Our Homeschool Home for next weeks event of On the Grill , for the first time. Stop by and check out anything and everything assiciated with a cook out.

This is also an attempt to use up some of our food before the move. We had a tub of this garlic herb cheese deep in the recesses of the refrigerator. I couldn't even tell you what I was giong to make with it. We also had several bags of ground beef and ground chuck in the freezer. So this is how this burger was born.

Quick and simple, that seems to be my motto as of late. This really is a method more than a recipe. I made 4 patties,with a pocket (indentation) in the middle of them. Filled the pocket of two of the patties with the garlic herb cheese. Seal with the patties that have no cheese. Sprinkled with Paula Deen's House Seasoning , which we keep on hand in a large canister to fill a smaller shaker with. Then throw on the grill and cook to your desired temperature. We served these on french bread with crisp romaine leaves and sliced red onions. These were delicious.

Cyndi's Skillet Potatoes. I owe these to my cousin. She made these for us years ago and I have been making them ever since. Thank you Cyndi!

Easy-peasy. These are usually made with Lipton Onion Soup Mix. Since I didn't have any on hand... I made my own with beef bouillon, onion bouillon, and dehydrated minced onion.

Slice idaho potatoes into steak fry planks. Saute in a little canola oil and butter until tender.

Add onion soup mix and sour cream and simmer over low heat until liquid reduces to half.

Garlic and Herb Cheese Stuffed Burgers

Courtesy of Recipe Addict

Ingedients

1 pound ground beef or chuck

4 tablespoons Alouette garlic and herb cheese

2 teaspoons house seasoning

1/3 loaf french bread, cut in half

4 romaine lettuce leaves

sliced red onions

Directions

Make 4 patties,with a pocket (indentation) in the middle of them. Fill the each pocket of two of the patties with 2 tablespoons of the garlic herb cheese. Seal with the patties that have no cheese. Sprinkle with Paula Deen's House Seasoning . Then throw on the grill and cook to your desired temperature. Served these on french bread with crisp romaine leaves and sliced red onions.

Makes 2 Servings

I am submitting this to Reeni for the current round of Anything Goes-Burger Club .

I am also submitting this to Robyn at Our Homeschool Home for next weeks On the Grill .

Cyndi's Skillet Potatoes

Courtesy of Cyndi Hooper and Recipe Addict

Ingredients

1 tablespoon canola oil
1 tablespoon butter
2 large Idaho potatoes, sliced into 1/2 inch steak fries
1 package Lipton Onion Soup Mix, or make your own Dry Onion Soup Mix
1 pint sour cream

Directions

In a large non-stick skillet heat oil and butter over medium to medium-high heat. Add sliced potatoes and cook until tender. Add onion soup mix and sour cream, stirring gently so as not to break up potatoes to severely. Reduce heat to low and cover, simmering potatoes for 20 minutes. Remove cover and stir once more. Cook over low, uncovered about another 10 minutes to reduce liquid. Potatoes should not be too soupy, a little on the drier side.

Makes 4 Servings

Garlic and Herb Cheese Stuffed Burgers

Delicious stuffed burgers.

See Garlic and Herb Cheese Stuffed Burgers on Key Ingredient.

Cyndi's Skillet Potatoes

Delectable oniony potato goodness.

See Cyndi's Skillet Potatoes on Key Ingredient.

Garlic Herb Cheese Stuffed Burgers

Cyndi's Skillet Potatoes
Carla and Michael

Cheese Tortellini with Sausage Ragu

2010-07-14T17:46:00.001-04:00

Lazy, tired, lazy, tired? Not quite sure what I was feeling on this day. Definately, tired. We are in the process of fixing up a home that we will be moving into August 1st. Michael has been laying tile and vinyl, I'm the helper, ripping out old wall paper, etc... Not to mention the cleaning and fixing up the yard. Oh and did I mention that last week the temperature was 98 degrees with a feels like temp of 103? Yeah, I was definately not in the mood to stand in a hot kitchen and cook. Don't get me wrong, we are VERY happy to be moving from a 900 sq. ft. house into a 1500 sq ft. house. I think I could fit this house into the kitchen at the new one (most important room for me, well almost ; )

So to say I copped out and made one of the quickest dinners I think I've ever made (short of take out) is an understatement. In the freezer I had a bag of frozen cheese tortellini, some mild italian sausage and some marinara. This, and a salad with garlic toast made for the fastest meal ever. I couldn't have had take out delivered in the time this was ready.

New tile in our new kitchen. YAY!

Cheese Tortellini with Sausage Marinara

Courtesy of Express Lane by Recipe Addict

Ingredients

2 tablespoons extra virgin olive oil

1/2 pound ground mild italian sausage

2 cups marinara sauce Mine, I mean Giada's (I make in batches), your favorite recipe, or purchased jarred sauce

1/2 cup red wine, (Riojo is one I use often for cooking)

1/4 cup heavy cream

1 pound cheese tortellini, or choose your own pasta

2 inch sprig chopped fresh oregano

4 fresh basil leaves, sliced into thin ribbons, i.e., chiffonade

1/2 cup grated parmesan cheese

Directions

In a medium saucepan heat olive oil over medium high and brown sausage, using a wooden spoon to crumble the sausage as it browns. To the cooked sausage, add the wine and oregano, cook until wine reduces to 1/4 cup. Add marinara sauce and salt and pepper to taste. Let sauce begin to come to a boil and turn down to a slow simmer. Cover and simmer for 30 minutes. After 30 minutes add cream, basil and parmesan cheese, and stir to incorporate.

While sauce is nearing the last 10 minutes, bring a large pot of salted water to a boil. Add the tortellini and cook 7 - 9 minutes until tender, stirring occaisionally. Drain pasta and toss with sauce. Serve with extra grated parmesan if desired.

Makes 4 - 6 Servings

You are never very far away from a good, fast dinner if you have a well stocked pantry and freezer.

I am submitting this to Pam at Sidewalk Shoes who is hosting this weeks Presto Pasta Nights #172 which was the brainchild of Ruth at Once Upon A Feast back in March 2007.

Cheese Tortellini with Sausage Rage

A quick and tasty weeknight pasta dish.

See Cheese Tortellini with Sausage Rage on Key Ingredient.

Carla and Michael

My Picadillo Empanadas and Patatas Bravas

2010-07-13T09:50:00.000-04:00

I was having a craving (NO-I'm not expecting). I was craving empanadas one minute and picadillo the next. My thoughts were, "why not just combine everything I love about the two"?. Being from the greater Miami-Dade area I grew up with a lot of Latin influence. If you are not familliar with empanadas, you can read about the many different styles, listed by country

here . I myself, am not a fan of the raisins usually used in the Cuban recipe for picadillo. By the same token, I am a fan of the chopped, hard boiled egg, diced potato, and peas, as used in some regions of Columbia. I also use a Dominican "sofrito" for my seasoning, which I make in batches and stash in the freezer in 1/2 cup portions. I have also never attemted to make my own empanada dough, which you can see by the photo. I buy them pre-made. One day I will get brave, put on my "big girl panties" and give it a try.

In the interest of trying to put an ingredient list and directions for my version, which I make the same way every time I make picadillo (from the seat of my pants, or better known as by taste and sight) I will try and put this into perspective for you. Or, you can just search the web for a recipe that suits your taste. A basic guideline is this one from Goya . Fried little meat pies are ridiculously comforting, trust me.

My Picadillo Empanadas

Courtesy of RecipeAddict

Ingredients

2 tablespoons extra virgin olive oil

1 pound ground beef

1/2 cup sofrito

1 small yellow onion, diced

1 garlic clove, minced

1/4 cup Manzanilla (Spanish) olives, roughly chopped

2 hard boiled eggs, diced

2-3 medium Yukon Gold potatoes, diced and boiled until just cooked (firm to touch)

10 Discos - Goya Empanada wrappers

Directions

In a large high sided skillet over medium high heat, add olive oil and saute onions until tender, add garlic and saute another minute and add sofrito. Cook until all liquid is absorbed about 3-5 minutes. Add beef and cook until lightly browned. Add potato cubes, chopped egg,and olives. Heat through till warmed. Remove to warmed serving bowl. Serve over rice, or use as filling for empanadas.

Makes 4 Servings

If using for filling in empanadas, put 2 tablespoons picadillo on one half of empanada disc.Have a small bowl of water on the side to seal the empanadas. You will then dip your finger into the bowl of water and run the water around one half of the empanada dough to facilitate the seal. Fold in half and pressing with the tines of a fork, press the edges to seal closed. Place into deep fryer or a pot filled with oil (1/2 full, oil rises when the ingredients are added), and fry, approximately 3 minutes per side.

Patatas Bravas

Patatas Bravas

Courtesy of Spain Recipes

Ingredients

3 tablespoons of olive oil

4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying

Directions
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Mix the potatoes with the sauce inmediately before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley and serve warm.
Makes 4 Servings

These potatoes were probably not the healthiest choice. Still, they sure were delicious. I will have to search for other variations of this recipe. Without the use of ketchup and mayo, which I am sure is not as authentic as it could be. Some recipes use tomato paste, though I was in a hurry to have something other than rice, (which is commonly served with empanadas), so I went with this shortcut veersion for the first time.

I am submiiting this to Priya at
MharoRajasthanRecipes who is hosting this month's AWED Challenge-Spain started by DK at ChefInYou .

My Picadillo Empanadas

Delicious Latin inspired empanadas.

See My Picadillo Empanadas on Key Ingredient.

Carla and Michael