Are you hungry?

Best Crab Cake Recipe

2022-02-12T16:38:00.003-05:00

I detest crab cakes that are mostly bread crumbs.

To me, the crab should be the star of the cake, with others ingredients to simply compliment.

This is the best crab cake recipe I've prepared, very little filler and seasoned just right. A nice crunch on the outside, these crab cakes are moist, flavorful, and loaded with crab meat inside.

Crab Cake Recipe

Ingredients:

1/2 red bell pepper, finely diced

1/2 medium sweet onion, 1 cup, finely diced

3 Tbsp olive oil, divided

2 Tbsp butter, divided

2 large eggs

3 Tbsp mayo

1 tsp Worcestershire sauce

1 tsp cajun seasoning or 1 1/2 tsp old bay seasoning

1 tsp garlic powder

1/4 tsp salt

1/2 tsp black pepper

1 lb crab meat (I used claw meat)

1/2 cup seasoned bread crumbs

1/4 cup fresh parsley, finely chopped

Recipe Method:

Prepare the veggies, I pulsed in my food processor a few times. Pick over the crab to make sure there aren’t any stray shells.

In a large skillet over medium heat, add 1 Tbsp oil and sautee bell pepper and onion until soft. Set aside to cool.

In a large mixing bowl, whisk together 2 eggs, mayo, Worcestershire sauce, cajun seasoning, garlic powder, salt, and black pepper.

Add the crab to egg mixture. Next add the cooled bell pepper and onion, bread crumbs, and fresh parsley. Gently fold until combined and moistened. Cover and refrigerate 30 minutes.

I used a 1/2 C. measuring cup to divide the mixture into about 6 to 8 cakes. Wet your hands and shape into 1/2” thick patties.

In a large non-stick pan add 1 Tbsp oil and 1 Tbsp butter. Sautee crab cakes over medium heat in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving plate and cook remaining crab cakes adding more oil and butter.

Serve warm with your favorite seafood sauce or aioli.

Best Blueberry Banana Muffins

2022-02-02T15:23:00.013-05:00

These Blueberry Banana Bisquick Muffins are the best, lightest, perfect crumb muffins I ever baked. So easy to prepare and what a fabulous finish!

Recipe Ingredients:

2 cups Bisquick baking mix

1 teaspoon baking soda

1/3 cup sugar

1 egg (beaten)

1 teaspoon vanilla

1/4 cup olive oil

3 ripe bananas, mashed

1 cup fresh blueberries

Recipe Method:

Preheat oven to 375. Grease one 12 cup muffin pan, or line them with paper muffin cups.

Combine beaten egg, mashed bananas, and oil in a bowl.

In a larger bowl combine Bisquick, sugar, and baking soda. Whisk to combine.

Add the wet ingredients to dry ingredients and stir until just combined. Over mixing will result in tough muffins ;)

Gently fold in fresh blueberries.

Divide batter evenly among muffin cups.

Bake 15-18 minutes for large muffins, or until a toothpick comes out clean.

Remove from muffin pans to a wire rack as soon as they can be handled.

I was a bit concerned about the texture and moisture using Bisquick mix for this recipe. My concern proved to be wasted time. The crumb and moisture of the muffins was perfect. Hubby and I each ate them warm and the next day. They retained the moisture, and the texture was the same.

Are you hungry? 💛

Baked Eggplant Parmigiana Stacks

2016-04-14T22:09:00.001-04:00

Baked Eggplant Parmigiana recipe, inspired by Mario Batali, is all about the eggplant. Thick, round stacks of eggplant encompass layers of Italian cheeses and traditional red sauce.

Mario Batali is one of my favorite chefs, and he's a fellow ginger too. His rustic, authentic Italian style and combinations of flavors remind me of my grandmother, who was also a ginger. Born in Northern Italy, she cooked with fresh classic Italian spice combinations such as lemon and mint, or butter, garlic, and nutmeg. These are unlike the popular Italian American flavors many are accustomed. I'm salivating at the mere thought of her cooking. On to the eggplant!

Stacked and filled with cheese, this is by far, my favorite eggplant parmigiana recipe. Not being breaded and fried allows the eggplant flavor to be prominent, the element that makes this my favorite. I’ve prepared this eggplant per the original recipe, with traditional mozzarella, fresh mozzarella, combinations of both, with and without ricotta cheese, and substituted Romano and Asiago cheese for Parmesan. Use your favorite Italian cheese combinations, as this is a versatile recipe. Who knows maybe this will become your favorite too!

Baked Eggplant Parmigiana Recipe

Ingredients:

Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups tomato sauce, your favorite, or Mario Batali’s basic tomato sauce
1 cup Ricotta Cheese
1-2 Tbsp basil leaves, or 1 bunch fresh basil sliced in ribbons
1 pound mozzarella, fresh or traditional - slice fresh mozzarella 1/8-inch thick, (I have used both fresh, traditional shredded, and a combination of both)
1/2 cup freshly grated Parmesan

Method:

Preheat the oven to 450 degrees F.
Oil a baking sheet with extra-virgin olive oil.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Place on the oiled sheet and turn slices over to collect just a bit of oil on both sides of the eggplant slices.
Lightly season each slice with salt and pepper.
Bake the eggplant at 450 until the slices begin turning brown on top, about 12-15 minutes. Remove the pan from the oven and place the slices on a plate to cool.

Lower oven temperature to 350. In an 8 by 12-inch size pan or baking dish, place the 4 largest eggplant slice evenly spaced apart. Over each eggplant slice, spread a thin layer of ricotta cheese, then 1/4 cup of tomato sauce and a sprinkle of basil. Next, place a slice of fresh or about 1/4 cup of shredded mozzarella over each eggplant and sprinkle with 1 teaspoon grated Parmesan. Place the smaller slices of eggplant over each of the disks and repeat the layerings again until all the ingredients are used.
Bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes.
Serve immediately.

Mario Batali Basic Tomato Sauce:

Ingredients:

1/4 cup extra-virgin olive oil
1 onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh basil leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

Method:

“In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups”

Are You Hungry? ♥

Apple Onion Prosciutto Crostata

2016-03-30T01:30:00.000-04:00

Apple Onion Prosciutto Crostata is a savory rustic tart with a hint of salty sweetness.

Prosciutto was on sale and I simply couldn’t resist buying a pound. In fact, it’s been so long since my last purchase I had almost forgotten it’s nutty, delicate flavor. After enjoying a fresh mozzarella and Prosciutto sammie, I went to browsing Prosciutto recipes.

This Apple, Onion, and Prosciutto di Parma Tart recipe by Chef Jenn Louis of the Lincoln Restaurant had me salivating. It reminded me of this sweet Apple Cranberry Crostata in which I make quite often. With cookery enthusiasm and most of the tart ingredients on hand, the Apple Onion Prosciutto Crostata happened.

Apples, onions, and prosciutto in wine, prepared and cooling.

Apple Onion Prosciutto Crostata ingredients topped with Feta and ready for folding.

Apple Onion Prosciutto Crostata Recipe

Ingredients:

1 pie crust (homemade or store bought)
3 tablespoons butter
2 Gala apples, peeled, cored and sliced
1 yellow onion, sliced thin
½ teaspoon fresh rosemary leaves
6 ozs. thin sliced prosciutto, cut into thin strips
3 tablespoons dry white wine
1/3 cup ricotta cheese
3 ozs. Feta cheese
1 egg yolk
2 tablespoons milk

Method:

In a large skillet, heat the butter over high heat. Add the apples, onion, and rosemary. Cook, stirring frequently, until apples and onion just begin to brown.
Reduce heat to medium; add prosciutto. Cook, stirring frequently for about 3 minutes, until onions are golden and apples are just tender, not breaking.
Add the white wine and stir to de-glaze the pan.
Remove from heat and let cool completely.

Lay the pie crust on a baking sheet lined with parchment paper.
Spread ricotta cheese over dough leaving a 2-inch border.
Top with apple onion mixture. Sprinkle the Feta cheese over the top.
Fold up the sides of the pie crust to enclose filling on the edges and make a rim.
In a small bowl combine egg yolk and milk; brush on the rim of the crust.
Chill the Crostata 15 minutes.

Heat oven to 400°
Bake 10 minutes then turn the pan and bake 5 to 10 minutes more, until crust is golden brown.
Allow to cool on sheet pan.
Can be served warm or at room temperature. Refrigerate any leftovers.

More savory than sweet, this Crostata is over the top delicious. Ricotta cheese provides a creamy base for the apple mixture. The apples were mildly sweet, contrasted just nicely by the sharp, salty flavor of Feta cheese. The original recipe called for Gorgonzola rather than Feta, which I plan on trying next round. Fresh rosemary with caramelized onion and prosciutto add another layer of earthy, fragrant flavor.

Rustic earthy levels of flavor wrapped in a pie crust, ready to bake

Serve as a meal for two, an appetizer, or a brunch menu entree. It’s a great late night snack too!

Are You Hungry? ♥

Spicy, Cheesy Stuffed Bell Peppers

2016-03-16T20:00:00.000-04:00

A spicy, twist on the classic stuffed bell pepper recipe that surely will not disappoint you. Inspired by Zatarain’s, this quick and easy recipe evolved via “What’s in the Fridge Friday.” Our method of using leftovers, a bit of this, and a box of that, to create another complete meal. Waste not want not, as the saying goes.

In the Fridge: a bag of small bell peppers, more than I could use in a week, 1/2 can Fire Roasted Rotel diced tomatoes with green chili, and a portion of ground beef, about 3/4 lb. Because the peppers were small and tricky to stuff, I opted for halving.

No rice in the pantry but we did have a box of Zatarain’s red beans and rice.

Spicy, Cheesy Stuffed Bell Pepper Recipe

Ingredients

5 Small Bell Peppers (aka Salad Bell Peppers)
1 box Zatarain Red Beans and Rice, prepared (I used about 1/2 of a prepared box)
3/4 lb lean ground beef
1 small onion, chopped
1/2 12oz Can Fire Roasted Rotel, drained
1 cup finely shredded cheese (I used 4 cheese Mexican Blend)

Method

Preheat oven to 350.
Prepare the Zatarain Red Beans and Rice according to package directions if not using leftovers. Set aside, uncovered to allow cooling.
Add a drizzle of water to barely cover the bottom of a 9 x 13 baking pan.
Wash, halve, and clean seeds and hulls from the bell peppers, set in the baking pan cut sides up.
Chop the onion, set aside.
In a large skillet, cook the ground beef and onion until beef is no longer pink and onion is soft. Drain any excess fat.
Add the ground beef and Rotel to the red beans and rice. Mix to combine. Add salt and pepper to taste.
Spoon the beef and rice mixture into the pepper halves, pressing lightly to fill the nooks and crannies.
Top stuffed peppers with shredded cheese.
Bake the peppers for 15-20 minutes or until they are soft enough for your taste.

Note: If the cheese begins to get too brown, like some of mine did, cover with foil.

Are You Hungry? ♥

Nordic Ware Prism Baking Pan - $23.99
from: Wayfair

Fresh Apple Ricotta Cheese Loaf Cake

2016-03-02T20:00:00.000-05:00

Ricotta cheese and fresh apples intensify the flavor, texture, and moistness of this loaf cake. If you’re a ricotta cheese fan like me, then this is the apple loaf cake for you!

Our cousin Gloria sent us a big box of juicy, crisp apples in January. Even after preparing a big batch of this applesauce, with a household of two, you know we still had lots of apples left. My “use what I have on hand” mentality and passion for trying new recipes produced this Apple Ricotta Cheese Bread. Personally, I thought the term bread was all wrong and branded it a loaf cake rather than bread. This is loaf cake, semi-sweet, moist, and packed with fresh flavor.

Fresh Apple Ricotta Cheese Loaf Cake

(adapted from Stacey Snacks)

Ingredients:

2 apples
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 1/3 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. cinnamon
1 pinch nutmeg

6 oz. fresh ricotta cheese
1/2 cup sugar
1 egg

Method:

Preheat the oven to 350F
Prepare a loaf pan with cooking spray, oil, or butter.

Grate the apples (skin and all) into a large mixing bowl.
Add the oil, sugar, eggs, and vanilla to the apples, mixing well to combine.

Without mixing, add the flour, baking soda, salt, cinnamon, and nutmeg to another bowl. Gently fold the dry ingredients into the apple mixture.
Pour into the prepared loaf pan.

Combine the ricotta, sugar, and egg with a fork.
Pour evenly over the top of the batter.
Use a knife to swirl the two layers together. (the topping will be loose due to the ricotta cheese)

Bake for 55-60 minutes until a toothpick inserted into the cake comes nearly out clean, with a few crumbs.

The original recipe called for a cup and a half of sugar, way too much for my taste. I reduced the sugar by half a cup and could have cut it more due to the sweetness of the apples. Other than that, the recipe was amazing. Tasted much like a spice cake yet fresh and rich with the apples and the ricotta cheese. The original recipe also said cream cheese could be used instead of ricotta cheese, which is rather ordinary in my opinion. Perhaps the cream cheese could warrant a bread label, and explains how the mislabeling arose. Regardless of the label, I unequivocally declare the ricotta cheese is what made this loaf something special.

Are You hungry? ♥

Avocado Infused Deviled Egg Recipe

2016-02-17T21:00:00.000-05:00

Avocado and guacamole fans will, without doubt, enjoy this Guacamole inspired Deviled Egg recipe.

Deviled eggs are a family favorite, generally prepared on special occasions. Hubby and I both thought, Super Bowl 50 was one of those occasions. Being one who is always looking for inspiration to jazz up those old-time recipes, I went on a deviled egg hunt. This Guacamole Deviled Eggs recipe especially sparked my interest, thus the inspiration for this recipe. It also fit well with our Tex-Mex game day menu.

Avocado Deviled Eggs Recipe

This is what 3 dashes of Smoked Paprika looks like

Ingredients:

8 Large Eggs, hard boiled
1/2 Ripe Haas Avocado
3 Tbsp Mayonnaise ( I used mayo with olive oil)
1/2 tsp garlic powder
3 dashes Smoked Paprika (see photo)
1-2 dashes Cayenne pepper
Salt and black pepper to taste

Method:

Hard-boil the eggs then chill in the fridge.
Peel the chilled eggs.
Cut the avocado in half horizontally, remove seed, and scoop one-half into a small mixing bowl. Mash the avocado to a smooth consistency.
Cut the eggs in half horizontally and carefully spoon the yolks into the mixing bowl with the mashed avocado. Set the egg whites aside.
Mash the egg yolks, mixing with the avocado.
Add the mayonnaise and garlic powder, mix well.
Sprinkle the smoked paprika, salt, and peppers into the bowl and mix well.
Taste the egg-avocado filling. Add salt and pepper to taste.
Scoop avocado egg yolk filling into a small plastic bag, cut the corner and pipe into egg white centers.
Top with a sprinkle of smoked paprika.
Chill at least 1 hour.

These deviled eggs were quite tasty. The Haas avocado was subtle yet apparent, adding another level of flavor to original “deviled egg” taste we so enjoy. The smoky flavor of the paprika combined with peppers and garlic create a perfect spicy finish.

Are you Hungry? ♥

Impossible Coconut Custard Pie

2016-02-05T08:11:00.000-05:00

Coconut Custard pie: A creamy egg custard and coconut rich pie. This nostalgic pie tops the comfort dessert list. Bisquick Impossible Coconut Custard Pie provides a fast and easy way to whip up an old-fashioned Coconut Custard Pie without the fuss.

My brother requested I make a coconut custard pie when he came to town. I ALWAYS cook something special for him but pie?? “Oh geez, I don’t make pie crust, W.T.H. Bob!” The challenge was on. With a little research, I found the popular 1970's Impossible Pie recipe solved this no-crust dilemma for me. There are oodles of Impossible Coconut Custard Pie recipes however; I decided to bake this particular recipe because it calls for sweetened condensed milk and no extra sugar.

“Cakes, cookies, breads, “Impossible” brunch and dinner bakes and even churros populated dedicated Bisquick cookbooks in the 1960s through the 1980s" See more about Impossible Pie here

Impossible Coconut Custard Pie

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

1 1/2 cups water

1/3 cup biscuit baking mix

3 eggs

1/4 cup butter, softened

1 1/2 tsp. vanilla extract

1 cup flaked coconut

Preheat oven to 350 degrees.

Grease or Spray with non-stick coating a 10" pie plate

In blender container, combine all ingredients except coconut. Blend on low speed 3 minutes.

Pour into greased 10-inch pie plate and let rest for 5 minutes.

Sprinkle with the flaked coconut.

Carefully place in oven and bake 35 to 40 minutes or until knife inserted near edge comes out clean.

Serve warm or cooled.

Refrigerate any leftovers

OH.MY.GOSH, this pie was over the top fabulous. The Bisquick makes a nice bottom crust and the eggs set up around the edges so nicely, I never missed the crust! The egg custard is definitely a prominent flavor however it doesn't overpower the coconut. Great balance. My brother nearly ate the entire pie. I tasted it warm prior to his arrival. Cooled it was even better in my opinion. Thank you to With a Grateful Prayer & Thankful Heart for posting this Coconut Custard Pie recipe.

Are You Hungry? ♥

Un-Stuffed Golumpki - Cabbage Casserole

2016-01-28T06:00:00.000-05:00

Golumpki, aka Polish Stuffed Cabbage, was a popular dinner when I was growing up. Polish comfort food at it's finest. Steaming and rolling cabbage leaves is very time consuming, so when I came across this cabbage casserole recipe I couldn't wait to try it.

I'll bet you're thinking, where is the rice? I thought that as well, and missed the rice on my 1st attempt at this un-stuffed version. The addition of a light cheese topping did slightly eliminated the sense of missing rice. On my second partaking, I added a small portion of leftover white rice to recipe, perfect!

Un-Stuffed Golumpki Casserole Recipe

INGREDIENTS

1 lb. ground beef
1 small head cabbage, chopped into 2 inch pieces
4 garlic cloves, minced
1 small onion, chopped
1 (15 oz) cans diced tomatoes
1 (8 oz.) can tomato sauce
3/4 cup cooked white rice (mine was leftover and cold)
1/2 tsp. Italian seasoning
1 tsp. parsley flakes
Salt and pepper to taste.
¼ c. mozzarella cheese, shredded

INSTRUCTIONS

In a large skillet cook the ground beef until it is no longer pink. Drain the grease and return to pan.
Add in the garlic and onions. Cook until onion and garlic are softened and the beef is browning, about 5 minutes.
Stir in the tomatoes, tomato sauce, salt, pepper, and seasonings.
Add the cabbage and bring to a boil. Reduce heat and cook for 30 minutes more
Add the leftover rice and stir.
Sprinkle the mozzarella cheese on top and cook until the cheese has melted.

Adapted from Hezzi-D's Books and Cooks

The original recipe called for thyme, which didn't work for me personally. Parsley and a bit of Italian seasoning was closer to the flavors I remembered. The addition of leftover rice provided the nostalgic 'comfort food' flavor hubby and I so enjoyed. While this is not your traditional Golumpki, it is a fast, one pot dinner packed with flavor I'm sure your family will enjoy.

Wheat Gnocchi with Caper Pesto Spinach and Sardines

2016-01-15T00:00:00.000-05:00

While shopping for our 'Seven Fishes' Christmas Eve dinner I bought a package of whole wheat gnocchi imported from Italy. Those gnocchi were "burning a hole" in the pantry, so to speak. The usual white or red sauce wasn't sparking my taste buds, plus I had some fabulous pesto left over from the holiday. So, I spent the morning scouring blogs and Pinterest reading, and salivating over, gnocchi recipes.

This recipe sounds like a crazy combination I know. Hubby who likes all the ingredients, made a sour face when I spoke of the sardines and spinach. I could taste what I was thinking. This gnocchi recipe would be a keeper for sure!

Wheat Gnocchi with Caper Pesto Spinach and Sardine Recipe

Ingredients:

1 - 17oz package Whole wheat gnocchi

3 Tbsp Butter

3 Tbsp Olive oil

1/3 Cup Onion, chopped

2-3 Tbsp Caper basil pesto

1 10 oz box Frozen spinach, cooked and drained

1/4 Cup Small black olives, halved

2 - 4.375 oz cans Sardines, boneless skinless, in pure olive oil

1/8 Tsp. Red pepper flakes

Salt and pepper to taste

Romano or Parmesan cheese

Directions:

Cook gnocchi according to package directions, set aside.

Cook spinach as directed and drain. Do not press out the excess water.

Heat oil and butter in a large skillet. Saute the onions until just translucent.

Add the pesto to the pan and stir to combine.

Add the gnocchi to pan and stir to combine. Cook over medium low heat, about 10 minutes turning once or twice to combine ingredients while allowing the gnocchi to brown slightly.

Add the spinach, stir and allow to heat through.

Add the sardines, draining the oil from 1 can only. Turn gently to combine. (The sardine will break into chunks much like canned tuna fish)

Add red pepper flakes, salt and pepper to taste, and finally the black olive. Gently stir to combine all ingredients and continue cooking until heated through 5-10 minutes.

Serve topped with cheese and serve

The pesto consisted of capers, basil, garlic, pine nuts, anchovy, and olive oil. Joan's Pesti de Caperi recipe was my inspiration for this pesto. Whole wheat gnocchi are a bit firmer and stronger flavored than those made with white flour, a perfect contrast for the salty pesto. Spinach added color and substance, black olives texture, the sardines in olive oil delivered a complete meal, and red paper flakes created a finishing heat. Topped with freshly shredded Romano cheese, this is a delicious all in one dish perfect for a Sunday supper.

Are you Hungry? ♥

Chicken Cordon Bleu Casserole

2016-01-09T11:55:00.000-05:00

Casseroles are my favorite comfort food however the hubby, not so much. He would eat casserole dishes, just not a casserole fan like myself. After 30 years and tons of recipes I converted him. His Facebook page is living proof of this casserole conversion; It's loaded with fabulous casseroles just like this Chicken Cordon Bleu casserole recipe. In fact, I wouldn't have a photo to share with you otherwise.

Anyway, casserole fans will love this rich, creamy, cheesy chicken and ham combo. You can use leftover chicken, any green vegetable or a combination thereof in this recipe. Swiss cheese is a must for maintaining the Cordon Bleu spirit!

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
4 oz. evaporated milk (***I poured this into soup can and swished)
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine with fresh garlic)
3 cups fresh broccoli florets- (I used thawed green baby peas)
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:

Preheat oven to 375ºF.
Prepare stuffing as directed on package.
Mix soup, milk, and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.

Bake 35 to 40 minutes or until heated through.

(Recipe adapted from six sisters)

***UPDATED 5-22-17 *** The addition of evaporated milk made this casserole over the top rich and creamy.

Are you hungry? ♥

Chicken Piccata Recipe, Quick and Amazing

2013-07-21T18:52:00.000-04:00

Piccata dishes are nothing new. I've eaten both chicken and veal piccata many times, yet never prepared it until now. Ready in just 30 minutes, this Chicken Piccata Recipe is without question one for the recipe box! It was a first for my hubby and his taste buds were overwhelmed with savory delight by this chicken recipe.

Chicken Piccata Recipe

Ingredients

2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

Directions

1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces are large, cut through each piece as to fillet. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2 Mix the flour, salt, pepper, and grated Parmesan in a small bowl. Rinse the chicken pieces in water. Dredge them in the flour mixture, until thoroughly coated.

3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add the chicken pieces, but do not crowd the pan. Cook in batches if necessary. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a baking sheet or oven proof platter. Cook the remaing breasts in the same manner. Cover with aluminum foil and keep warm in the oven while preparing the sauce.

4 Add the chicken stock or white wine (or a combination of both), lemon juice, and capers to the pan. Scrape up the browned bits of goodness on the bottom of the skillet. Cook, reducing the sauce by half. Add in the remaining 2 tablespoons of butter and whisk when melted. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley, which I didn't have on hand and skipped as you can see.

The photos might not be amazing but let me tell you this chicken was not only tender and juicy but also one of the most flavorful quick dinners ever! The capers and butter together promote a deep, pungent richness that is balanced by the light fresh essence of lemon. Thus the result is a lightweight, robustly fresh sauce scattered with soft texture.

If you're looking for a quick recipe to impress family and friends serve this chicken piccata recipe, you won't be disappointed I promise!

original recipe by Simple Recipes

Are you hungry? ♥

Quinoa, Kale, and Bacon Quiche

2013-06-23T21:10:00.000-04:00

Suitable for a main meal or as side dish, quinoa and kale make a great combination for a savory quiche. The texture of this quiche is amazing. However, it was the bacon that pushed this flavor packed savory pie over the top for us.

Quinoa, Kale, and Bacon Quiche Recipe

Ingredients:

1/2 cup, quinoa
1 cup water
1 bunch kale, washed thoroughly, chopped
6-8 slices bacon
1 small onion, chopped
2 cloves garlic, minced
1/2 cup crumbled feta cheese
1/4 cup parmesan cheese
4 eggs
salt and pepper to taste

Cooking Directions:

Preheat oven to 350 degrees F.

Spray a 9 inch pie plate with cooking spray.

Combine the quinoa and water in a small saucepan. Bring to a boil, then lower to simmer and cook about 20 minutes, until the quinoa has absorbed all of the water. Transfer to a bowl.

Meanwhile, cut bacon in bite sized pieces, cook completely then remove to paper towels to drain. Pour the excess bacon grease from the skillet. Add the onions, cook until soft, then add the garlic, cooking about 1 minute more, just until garlic is fragrant. Transfer the onions and garlic to another large bowl. Transfer the bacon pieces.

Add the kale to the skillet. Cook until it wilts and turns bright green, 2-5 minutes.
Transfer the kale to the large bowl. Add the quinoa, and the feta cheese. Stir until evenly distributed. Transfer to a pie dish.

Beat the eggs together in a shallow bowl, then season with salt and pepper. Pour over kale mixture, then sprinkle the parmesan cheese on top of the mixture.

Bake for 45 minutes, or until the quiche pulls away from the edges and top is slightly brown.

Are you hungry? ♥

Easy Greek Gyro Meat Recipe

2013-06-05T21:02:00.001-04:00

We love Greek food, especially Gyros. This Gyro meat recipe is super easy, OMG delicious, and has become a household favorite. Thanks Alton Brown, you rock!

Easy Greek Gyro Meat Recipe

Inspired by Alton Brown

Ingredients

1 small yellow onion
1 lb ground lamb
1 lb ground beef (93%)
1 1/2 Tbsp minced garlic
1 Tbsp marjoram
1 Tbsp rosemary, ground
1 tsp sea salt
1/2 - 1 tsp black pepper

Cooking Directions

Preheat oven to 325.
Process the onion to small chop. Remove from processor and press out the excess water. Return the onion and add all ingredients to the processor and pulse to a paste, scraping sides as needed.
Press meat mixture into a loaf pan. Place loaf pan in a water bath. I used a 13 x 9 pan with about 1 inch of water.
Bake for about an hour or until internal temp reaches 165.
Remove from oven and drain off fat. (Alton Brown instructs to place a foil covered brick on top of the loaf. I didn't have one so I skipped this step) Allow to rest on a wire rack for 15 to 20 minutes or until meat is a manageable temperature for slicing.
Fill pita bread with gyro meat, tomato, onion, kalamata olives, or your favorite Greek toppings, and crumbled Feta cheese. Finish with Tzatziki Sauce and serve.

I've prepared this recipe a bunch of times and have yet to try the brick weight. I would imagine the weight would improve the density of the finished loaf.

On my first attempt, the Gyro meat was a bit crumbly upon slicing. Second time I processed a little longer and found that to eliminate the crumbling problem.

Home made tzatziki sauce is always a winner here but in a pinch one could substitute with ready made tzatziki or cucumber ranch dressing mixed with a bit of greek yogurt.

Are you hungry? ♥

Quick and Easy Stromboli w/ Pillsbury Pizza Dough

2013-02-24T17:04:00.000-05:00

Italian Days at Publix® – Taste the Tradition… I smell an Italian feast coming on!! The Italian food lovers (like us) find greats deals on favorite brands including Progresso, Muir Glen, and Pillsbury. Of course, the hubby was excited when he heard about this too; he just knew a stromboli would be forthcoming! I have to tell you, these General Mills brands are not only some of my favorites but also offer plenty of inspiration. Who doesn't love pasta, meatballs in a rich sauce, or a delicious pizza, right?

The Italian Days – Taste the Tradition event at Publix® runs from February 11th through March 1st, with loads of BOGO offers. Plus, get coupon s for additional savings* here on your favorite General Mills brands which includes the aforementioned and more, including Green Giant products. The frozen seasoned Green Giant veggies are our favorite.

Being so busy the last few months, I've been cooking and baking using a ton of time saving products and recipes; short cuts with as little compromise to flavor and nutrition as possible.

Thinking quick and delicious, our weekly meal plan consisted of stromboli, pizza, spaghetti and meatballs, meatball subs, and chicken Parmesan I bought Pillsbury pizza dough, Progresso soups and bread crumbs, Muir Glen tomato and spaghetti sauce among other Italian specials.

My favorite find was Pillsbury Pizza Dough, I bought both the thin and classic varieties. I have to tell you Pillsbury pizza dough is off the hook. Oh my gosh, it was easy to create a Stromboli that was totally delish. I charred a few red peppers and sweet onions in the broiler. Meanwhile I unrolled the dough, layered leftover meatballs, deli ham, and provolone on the dough; topped that with those charred veggies and mozzarella cheese. Sprinkle some fresh chopped parsley, Italian seasoning, and grated Romano on top and roll. In just 15 minutes Italian heaven was served!

I might like the Pillsbury dough better than my own. Hubby says it’s number two, I disagree. Oh my gosh it was so light and soft. I mean the stromboli browned perfectly but remained soft. I made a pizza and a stromboli so we had a bit leftover for lunch. When reheated it was still as fresh as when it was first baked. I’m telling you I love this dough almost as much as this homemade recipe!

There is only one week left to catch the great savings and inspiration at Publix. Don’t forget the coupons before you head out , Viva Italia!

"The information, products and General Mills gift pack were provided by General Mills and Publix® through MyBlogSpark." – Thanks for making my weekday meals a quick, delicious success!

Are you hungry? ♥

Mushroom Mezzaluna Ravioli #culinarychic

2013-02-11T22:07:00.000-05:00

The opportunity to sample and review Lean Cuisine’s Culinary Collection “Chef’s Pick” meals could not have come at a better time. This was the much needed [push] inspiration to getting back to this food blog. You see my dad passed in January. Very good for him, not so much for me. It was long year and I'm happy he is not suffering anymore. Enough about what was, onto what is... the food

Lean Cuisine’s new culinary line was inspired by Michelle Bernstein, Brad Farmerie, Paul Kahan, Anita Lo, Lior Lev Sercarz, and Lucien Vendome otherwise known as the Culinary Round-table.

The new meals designed for the new Chef’s Pick line include:

NEW Spinach Artichoke Ravioli
NEW Asparagus Ravioli
Ranchero Braised Beef
Chile Lime Chicken
Mushroom Mezzaluna Ravioli
Chicken Makhani
Chicken & Vegetables
Chicken in Peanut Sauce
Chicken Carbonara
Glazed Chicken
Steak Tips Portobello
Chicken with Basil Cream Sauce
Chicken Pecan
Thai-Style Chicken
Chicken Marsala
Lemon Chicken
Orange Chicken

Being particularly fond of Italian cuisine and mushrooms, choosing the Mushroom Mezzaluna Ravioli was a no brainer!

Pros: I don’t purchase too many ready-made foods; leftovers for lunch and homemade dinners are the norm. However, there are those times when a quick meal is in order. These Lean Cuisine meals are clearly labeled no preservatives, closer to home prepared and nothing beats their speedy preparation time.

The serving size was adequate for lunch or as a side dish for two. Combined with a fresh green salad and dessert this single serving meal becomes a complete Italian dinner.

The sauce was very thick and creamy, flavored with a hint of Marsala wine. The ravioli dough cooked up perfectly in the microwave. There were no hard edges or mushy centers. I would have preferred more cheese but at only 290 calories, the flavor was sufficient.

Cons: Only one folks, the red pepper flavor was too soft and overbearing. I cooked them exactly as specified.

I'll be trying a few of the new Lean Cuisine Culinary Collection, will you?

Are you hungry? ♥

I have partnered with Lean Cuisine through DailyBuzz Food to help promote their new line of Chef's Pick products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you Lean Cuisine!

Best Cranberry Upside Down Cake EVER!

2013-01-03T21:44:00.002-05:00

WOW It's been way too long since my last post... I really missed you all! I'm thankful to have a few minutes to wish you a Happy, Healthy, and Prosperous New Year. Lots of totally awesome and unfortunately awful experiences spanned 2012. In fact, so many challenges have occurred I've nicknamed 2012 the year of the roller coaster! Despite the ride and lack of posts, we did eat lots of yummy new recipes thanks to all of you. Although I haven' been posting here or commenting often, I have been reading and salivating over your posts :)

I have to tell you, this was the best upside down cake recipe I ever ate. If you have access to cranberries do try this, you won't be disappointed I promise. Tart, Sweet, and Rich - The tart cranberries immersed in a sweet glaze atop a moist and rich cake is an indescribable and flawless flavor contrast. A dance that awakes the taste buds. Unmistakably divine!

Cranberry Upside Down Cake

(original recipe Wichita Falls Crave.com)

Prep time: 15 min.
Cook time: 45 min.
Total time: 1 hour 15 min
Yield: 8 servings

Ingredients

4 Tbsp Butter
3/4 cup Light brown sugar (firmly packed)
2 cups Fresh or frozen cranberries
1 1/4 cup AP flour
1/2 tsp. Baking soda
1/4 tsp. Baking powder
1/4 tsp. Salt
1 Egg
1 cup Sugar
1/2 cup Canola or vegetable oil
1 tsp. Vanilla
1/2 cup Sour cream

Cooking Directions

Preheat an oven to 350.
In a cast iron skillet over medium-low heat, combine the butter and brown sugar and heat, stirring, until melted and smooth. If you don't have cast iron, prepare in a saucepan. Scrape the glaze into a greased 9" round cake pan, tilting the pan to spread it evenly. Arrange the cranberries evenly over the glaze.
Sift together the flour, baking powder, baking soda and salt into a bowl.
In a large bowl, using an electric mixer on medium speed, beat together the egg and granulated sugar until fluffy and lightened in color, about 2 minutes. Reduce the speed to low, slowly add the oil and vanilla and beat until blended. Beat in the sour cream just until no white streaks remain, then beat in the flour mixture until incorporated.
Carefully pour the batter over the cranberries, spreading it evenly with a rubber spatula.
Bake about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and let cool for 10 minutes.
Run a thin-bladed knife around the edge of the pan, invert a serving plate on the pan, and flip the plate and pan together. Lift off the pan. Cut the cake into wedges and serve warm or at room temperature.

Are you hungry? ♥

Tropical Storm Chicken & Rice Recipe #SundaySupper

2012-08-26T17:38:00.000-04:00

Chicken and rice is one of my all time favorite meals. Last month Isabel Foodie and the #SundaySupper group featured a number of phenomenally delicious Chicken and Rice recipes. Since then I’ve had chicken and rice on my mind constantly. This week I finally found the time to address this overwhelming craving. Without doubt, this Chicken and rice recipe is my favorite to date. Besides being a #SundaySupper inspired meal with a South American flare, I used up leftovers in the fridge. It was the perfect meal for THIS weekend. Floridians know emptying the fridge is a necessity when a weather system is approaching. We stocked up on ice, water, and gas for the grill yesterday. Today, we eat chicken and rice while awaiting the arrival of Isaac!

Empty the Fridge Chicken and Rice

Recipe by kathleen

Total time: 45 minutes
Yield: 2 servings
Ingredients

3 boneless chicken thighs
2 - 3 Tbps olive oil
1/2 cup chopped vidalia onion
1/2 cup chopped green peper
3 cloves garlic, whole
4 - 5 slices jalapeno peppers, jarred
1 Tbsp tomato paste
3/4 cup white rice
2 cubes chicken bullion
1 3/4 cups water
1 packet Sazon Goya with Azafran (saffron)
1 cup leftover mixed vegetables
1/4 cup fresh cilanrto, chopped

Cooking Directions

In a medium pot, heat the olive oil over medium heat. Brown the chicken thighs and cook until juice runs clear, about 10 minutes. Add the onions, green peppers, jalapenos, and garlic. Cook until the onions are translucent, about 4 to 5 minutes. Meanwhile, heat 1 1/2 cups of water enough to dissolve in it the chicken bullion cubes, set aside.
Lower the heat to medium low, add the tomato paste and the rice. Stir to blend. Slowly add the chicken bullion broth, stirring to deglaze the pan combine the bits of browned chicken. Add the Sazon packet and stir. Cover and simmer for 15 minutes.
Remove lid. The rice will be wet but not completely cooked. Stir in the remaining 1/4 cup of water and stir. Pull apart the chicken pieces with a fork if desired. Add the vegetables and cilantro. Cover and cook for an additional 7-10 minutes or until rice is tender.

1 - Brown Chicken and Veggies

2 - Add Tomato Paste and Rice

3 - Add Leftover Veggies and Cilatro

My Chicken and Rice Dinner

Are you hungry? ♥

Short Cut Caramel Sticky Buns

2012-08-12T18:01:00.000-04:00

Short cut recipes can truly be a lifesaver for moms let me tell you. This short cut sticky bun recipe comes directly from the Pillsbury website and I can tell you it's well work baking. Using what I had in the panrty and fridge, I baked this one many times without a flop! When the boys were in school, recipes like this made it very easy for me to serve a special treat or dessert with #SundaySupper.

Pillsbury Caramel Sticky Buns

Ingredients

1/4 cup butter or margarine
1/4 cup packed brown sugar
2 Tbsp. light corn syrup
1/4 cup chopped pecans or other nuts
3 Tbsp. butter or margarine
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

Cooking Directions

Heat oven to 375°F. place 1/4 cup butter in ungreased 8-inch round pan and heat in oven until butter is melted. Once melted, carefully remove pan, stir in brown sugar and corn syrup until well blended. Sprinkle with pecans or other nuts. Set aside.
Melt the remaining 3 tablespoons of butter in small bowl. In another small bowl, mix granulated sugar and cinnamon.
Open and separate dough into 10 biscuits. Dip biscuits into melted butter and coat all sides then dip into sugar mixture. Be sure they are coated well. Arrange biscuits, sides touching, over topping in pan.
Bake 18 to 22 minutes or until golden brown. Cool 2 minutes. Using pot holders turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.

Use any style and flavor of biscuits and nuts for variety. The honey butter biscuits are really good with this recipe. One time I even used flax seeds instead of nuts, nice twist on a traditional favorite. Adding a bit of ground ginger, about 1/2 teaspoon, to the cinnamon and sugar mixture is also a flavorful flare. Hope you find this quick recipe as useful and enjoyable.

Are you hungry? ♥

Provencal Tomato Quiche #SundaySupper Honors #CookforJulia

2012-08-05T01:09:00.000-04:00

Provencal Tomato Quiche – Tomatoes, anchovies, and onions a familiar, savory combination for pizza but in a quiche, I’m not so sure.

Julia Child is no doubt a culinary icon and I am ecstatic to be participating in this #SundaySupper event in honor of Julia’s 100th Birthday. You see, my grandma and mother were not only #SundaySupper advocates but also magnificent cooks and avid cooking show viewers. Julia Child’s trilling voice resonating throughout the house is a warmhearted memory. So much so that not even my grueling work schedule - continuous 12-hour days for more than a month - could not prevent my participation. Additionally, this week’s #SundaySupper hosted by Samantha author of The Little Ferraro Kitchen, is being celebrated with PBS and JC100. Knowing my mother and grandmother both owned cookbook collections that included Chef Child's, I totally regret not requesting them. **sigh **

Relying on several internet sources and food blogs, this Provencal Tomato Quiche recipe was a perfect fit; simplicity in both preparation and ingredients. From what I read, she does not give the amounts for all ingredients in this recipe, recommends using skinned tomatoes, and endorses the use of frozen piecrust. With that information in mind, I used my best judgment and listed the amounts.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” Julia Child

Provencal Tomato Quiche

adapted from Julia Child

Ingredients

1 9" ready made piecrust
5-6 medium fresh ripe tomatoes
1/4 cup olive oil
2 cups onions, sliced thin
1 large clove garlic, pureed or mashed
1/4 tsp. salt
2 - 3 turns freshly ground black pepper
1/2 tsp. oregano
good pinch cayenne pepper
1 Tbps tomato paste (optional)
1 extra large egg
3 egg yolks
3 Tbsp. fresh parsley, chopped
8 - 10 anchovy fillets in olive oil, drained, reserving oil
1/4 cup Parmesan Cheese, grated
1 large tomato, sliced thin for topping

Cooking Directions

Pre-bake pie crust. - Prick all over with a fork. Gently cover over the top with foil, fill with dried beans or pie weights. Bake according to package time, about 10 - 15 minutes.
Prepare the tomatoes for peeling- Set a pot of water to boil. Core the tomatoes and drop into boiling water for 15 - 25 second. Cool enough to allow safe handling. Skins should peel away easily with the scrape of a knife. (I didn't peel the tomato I used to top the quiche. The skin provided the firmness needed to make thin slices)
Prepare the anchovies by mashing with 1 tbsp of the reserved oil.
Sliced the onions, seed and squeeze excess water from the tomatoes then course chop. Mash or puree the garlic.
Add 2 tablespoons of the oil to a large frying pan and heat medium. Next add the onions and saute until tender but not browned.
Add the garlic and the chopped tomatoes, and bring to a simmer. Cover and cook for about 10 minutes, stirring frequently. Mash the tomatoes with the back of the spoon as needed. The mixture should begin to form a thick puree.
Add the salt, pepper, oregano, cayenne, and tomato paste if needed, and stir to combine. Cook uncovered for a few more minutes to meld flavors. Remove from heat and transfer to a glass bowl to cool.
When tomato mixture is almost to room temperature, lightly beat the egg and egg yolks in a separate bowl then add the fresh parsley. Stir the eggs into the tomato mixture.
Assemble the quiche - Spread the mashed anchovies over the bottom of the pie crust. Pour the egg-tomato mixture into the pie and spread smooth with a spatula. Cover evenly with the Parmesan cheese. Top with the tomato slices. (I added a few anchovies for extra garnish)
Bake in the upper third of a preheated oven for 25-30 minutes, or until quiche has puffed a bit and crust is browned.

Exquisite was my first thought! This quiche so reminded me of something my grandmother would serve. Rich, savory, and fresh, most certainly unlike any other quiche I have prepared. The salty anchovies contrasting the sweet ripe tomatoes were beyond wonderful. One clove of garlic seemed a bit sparse to me. As it turned out, 1 clove was perfect. The flavor of each spice was evident and complimenting.

Hubby was more than impressed. The flavors reminded him of our favorite pizza yet more savory and rich. Hubby enjoyed Julia's Provecal Tomato Quiche alonside a pile of chilled shrimp with chili pepper seafood sauce. I went with a double slice a la cart!

Are you hungry? ♥

Check out the other Julia Child Enthusiasts gathering Around the Family Table for #SundaySupper this week. Trust me, your palate won't be disappointed!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings

Croissants by Cookistry

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days

Julia’s Chicken Salad by My Trials in the Kitchen

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine Spoon and Saucer

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I

Poulet au Porto by Family Foodie

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories

Ratatouille by Basic N Delicious

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

Mini Taco Salads - Perfect Tortilla Pans NOT Required

2012-07-29T18:55:00.002-04:00

Hubby and I are fond of Mexican dishes, both the traditional and American varieties. Tacos are one of our many favorites, largely due to tacos being quick to prepare and easy to individualize. These mini tacos salads were a fun and creative change from a traditional taco. It was hubby who sparked my interest...

One evening the “Perfect Tortilla” television ad caught the hubby’s attention. He supports my food blogging ~~love affair~~ hobby and prefers the hard tacos I might add. I do believe he’s turning into a foodie, lol. Anyway, thinking the tortilla bowl pans were very cool, he had me watch the commercial. Working in a Tex-Mex restaurant for nearly ten years, I am partial to fried tortilla bowls. These are definitely a healthier alternative. Even still, I wasn’t sold on the pans. As a result, coming across the taco bowl shortcut by The Garden Pantry, I had to try it.

The caption on Facebook read, “If you ever wanted taco bowls, turn your muffin pan upside down, spray with cooking oil and bake tortillas for 10 minutes at 375F or 180C. Perfect.” Ummm, YES!

Eager to make an ample quantity in one shot, I used two different size muffin pans. Each pan held three 6” tortillas. The pans with larger, deeper wells held the tortillas way better than the smaller well pans. In fact, several of the tortillas bake with the smaller pan were shaped like a regular taco. This is a good idea for making a crisp flour tortilla, not so much for bowls.

Tortillas don't hold well with shallow muffin wells.

I still prefer the fried taco bowls, aka baskets, even though these baked bowls are healthier. Frying makes the tortilla lighter and very flaky. On the other hand, being a fan of hard tacos Hubby totally enjoyed the baked bowls. Overall, I’m happy I chose to test this baked method rather than buying another pan. Using the muffin pans was a helpful, frugal tip and a quick method too. Gather your favorite taco ingredients and give it a try!

Are you hungry? ♥

Grill Roasted Honey Ginger Chicken #SundaySupper

2012-07-21T21:50:00.000-04:00

This is special and very appropriate #SundaySupper for me. The Mom 100 Cookbook by Katie Workman coincides perfectly with my own history in the kitchen. Katie's aim is to get kids in the kitchen, to get them trying new foods, without making it too difficult for the cook. Preparing the Honey Ginger Chicken recipe, I thought, Boy could I have used this cookbook when my boys were young!

Moreover, today is special because my mother would have turned 81 today. An amazing cook, lover of new recipes, and family dinner supporter, mom would have endorsed the Sunday Supper Movement without doubt. Being at the family dinner table was a rule in our house for family members and visitors alike. Dinner was at 5:00 and everyone was eating!

Adoring cooking for others, my Mom’s is known for asking, “Are you hungry?” and immediately following up with the answer, "Eat more!” As kids, the three of us were always in the kitchen with Mom, helping and learning. In fact, my brother is USCMC retired and an excellent cook. He’s big on preparing the traditional Italian dishes mom used to make and does the grilling at home too.

Of course, when I became a mom I followed her example. My boys spent time in the kitchen with me and we had a blast. When they were teens, our house was the hang out. We had huge dinners and lots of kids in the kitchen back then. Many a problem was solved Around the Family Table. Still today, my sons enjoy cooking. It's not uncommon for Red to ask a recipe question via text. I could go on forever about the importance of cooking and dining with our kids. I miss those days and my mother. Happy Birthday Mom. Thank you for teaching us the value of #SundaySupper!

After viewing Katie's Honey Soy Ginger Chicken at The Weekend Gourmet, I just knew I had to prepare it. What's more, Wendy broke down the recipe, making the portions perfect for our family of two. With no kiddos at the table now, I added a bit of heat and the grill roasting to accommodate our tastes.

Spicy Honey Ginger Chicken

Ingredients

2 lbs boneless skinless chicken thighs
1/2 cup honey( room-temperature)
4 Tbsp low sodium soy sauce
2 Tbsp hot pepper sauce
4 - 5 garlic cloves, minced
1/4 cup fresh ginger root, minced
2 -3 green onions

Cooking Directions

Combine the honey, soy sauce, hot pepper sauce, minced garlic, and ginger root in a small bowl.
Place the chicken thighs in a grill safe pan or cast iron fry pan lined with foil. Pour the honey ginger sauce over the chicken, turning to coat completely ending with topside down. Topside being the side that would have been covered with skin. Sprinkle with green onions. Cover and refrigerate for at least four hours or overnight.
Remove the pan from the fridge at least 30 minutes before grilling.
Heat the grill to at 400. Place pan on center grate, close lid and allow the grill to reach 350. Adjust the heat to maintain temperature. (I set my dials to medium heat) Cook the chicken thighs for 15 minutes.
Open the grill, uncover pan, turn the chicken and baste with sauce. Increase the temperature slightly to maintain 375. Continue to cook for an additional 15 - 20 minutes.
Remove from the grill, baste with sauce, cover and allow to rest for 10 minutes. Serve topped with extra sauce.

Oh my gosh this chicken was awesome. Not only was it very easy to prepare, less the fresh ginger all of the ingredients were on hand. The heat in contrast to the sweet was perfect for our family taste. The chicken was moist and the sauce thickened up nicely after resting. Less the hot pepper sauce, my guess is children would definitely enjoy this chicken.

Honey Ginger Chicken Thighs Marinated Ready to Grill Roast

The Spicy Honey Ginger Chicken is grill roasted and ready to rest!

Are you hungry? ♥

The Sunday Supper Group had a blast creating Katie’s recipes. Be sure to check them out, you won't be disappointed! Also, Katie will be our guest during our #SundaySupper live chat at 7:00 pm est. How awesome is that? Join us and chat with Katie about being a mom, kids and Spending time Around the Family Table.

Connect with Katie Workman, the author of this family friendly, fun cookbook

Facebook ~ Twitter ~ Pinterest ~ Buy The Mom 100 Cookbook

We will be giving away 3 copies of the Mom 100 Cookbooks too. Don’t miss your chance to win!

Here are some favorites we will be sharing with you during #SundaySupper this week.

Salads:

Japanese Restaurant Salad with Carrot-Ginger Dressing Shockingly Delicious @shockinglydlish

Main Dish:

Spicy Ranch Bacon & Avocado Quesadilla Daily Dish Recipes @nicolehcook
Pear, Goat cheese and Pancetta Grilled Pizza MamaMommyMom @mamamommymom
Turkey Meat Sauce The Meltaways @MrsMeltaway
Lasagna with Turkey Meat Sauce GirliChef @girlichef
Salsa Chicken Quesadilla with a homemade cilantro chimichurri Juanita’s Cocina @juanitascocina
Individual Grilled Pizza Big Bears Wife @bigbearswife
Beans and Cheese Quesadila with Tomato Salad Basic n Delicious @basicndelicious
Grill Roasted Honey Ginger Chicken Are you Hungry? @redkathy
One-Pot Arroz con Pollo – Cuban Style Comfy Cuisine @trish0605
Sesame Noodles With Shrimp and Vegetables Magnolia Days @reneedobbs
Fresh Mozzarella Pasta Casserole Twitter Doggie at The Dinner Table @doggieatdinner
Arroz con Pollo Puerto Rican style Cooking by the seat of our pants @cbsop
Rice Toppings of Garlic, Lemon, Rosemary Roasted Chicken with Summer Pineapple The Queen’s Notebook @mango_queen
Pizza Quesadillas Meal Planning Magic @mealplanmom
Sesame Noodles Cupcakes and Kale Chips @CupcakeKaleChip
Lasagna Parcels with Turkey Meat Sauce Small Wallet Big Appetite @wallet_appetite
Grilled Chicken Pita Sandwich Pippi’s in the Kitchen Again @shlylais
Grilled Breakfast Pizza & Sauteed Corn & Spinach Grilled Pizza Momma’s Meals @mommasmeals
Sauteed Corn, Spinach, Bacon and scallions! Mama’s Blissful Bites @mamapoolecooks
Thai Style Sesame Glass Noodle My Trials in the Kitchen @seetfei
Caramelized Onion & Flank Steak Quesadilla In The Kitchen with KP @InTheKitchenKP
Teriyaki Skewers Real Best Recipe @realbestrecipe
Skillet Spinach Corn with Edamame Cilantro & Bacon Bits Sue’s Nutrition Buzz @ssunithi
Pulled Pork with Papa Mike’s Cole Slaw In the Kitchen with Audrey @audreysmamma
Sauteed Corn, Spinach Bacon and Scallions That Skinny Chick Can Bake @thatskinnychick
Arroz con Pollo Portuguese Style Family Foodie @familyfoodie

Desserts:

Fudgy One Pot Brownies Mrs. Mama Hen @MrsMamaHen
Simple Vanilla Cupcakes Hezzi-D’s Books and Cooks @HezziD
Chocolate Peanut Butter Squares Chocolate Moosey @chocolatemoosey
Butterscotch-Bacon Apple cookies What Smells So Good? @jo_jo_ba

Wine pairing Wine Everyday @wineeveryday

We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm EST by showcasing fabulous recipes. Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

Smokey Grilled Mojito Pork Loin Chops

2012-07-15T13:47:00.000-04:00

Smokey paprika and mojito marinade produce the very best grilled pork chops. This combination of Spanish flavors is my favorite for grilling meats. Pork loin chops, when grilled properly, are moist and tender. The lime, garlic, and smoked paprika create a spicy yet light and refreshing Spanish flavor. Served alongside a fresh garden salad, the perfect summer meal materializes.

Smokey Mojito Pork Loin Chops

Ingredients

1 3 lb. Pork Loin
2 tsp Lime Juice
1 - 2 Tbsp. Smoked Spanish Paprika
2 tsp. Sea Salt
1 tsp. Granulated Garlic
1 cup Mojito Marinade

Cooking Directions

Combine the smoked paprika, garlic, and sea salt in a small bowl. Drizzle the limejuice over the pork loin and rub both sides. Sprinkle half the spice mix on pork loin and rub, covering the loin completely. Turn the pork loin and repeat the rub process.
Slice the pork loin into chops, about 1" thick. Slowly pour mojito marinade over the pork, making sure it seeps between the slices. Cover with plastic wrap, refrigerate for at least an hour. Remove the pork loin from the fridge about 20 minutes before grilling.
Oil your grates and heat your grill on high, to at least 450. Pork loin chops cook quickly on the grill, which means no walking away. Unless of course you like eating dry, leathery pork chops. After the grill is hot, lower the heat to medium. This is the BBQ setting on my grill. Cook on indirect heat, which means placing and cooking the chops on a grate with no flame below it, for about 5 minutes each side. Brush the chops lightly with a bit of the left over marinade just before turning. Remove and allow resting for a few minutes before serving.

Hubby repeatedly commented and complimented the tender, juicy flavor of the chops. Rubbing the lime juice on the pork loin provided an extreme contrast for the intensity of smoked paprika. By doing so, a refreshing spicy smoked flavor resulted. I do believe I have finally perfected grilling pork loin chops.

What’s your favorite grilled pork recipe?

Are you hungry? ♥

No Tahini Hummus - Loaded with Sesame Flavor

2012-07-08T11:40:00.002-04:00

Summertime is equated with eating fresh, cold, and light. Fresh vegetables, main dish salad ingredients, and in season fruits are always on hand. My meals look more like snacks in the summer. Hubby on the other hand, has to have his meat. With only two of us at home, I find it quite easy to prepare summertime meals that satisfy us both. Fire up the grill, char a piece of meat and he’s happy.

In preparing for the last #SundaySuper I cooked several varieties of beans and roasted a few pounds of mini sweet peppers. These are both great salad ingredients but better still make for a tremendous hummus. What's more, hummus is something hubby and I both enjoy enormously… score!

No Tahini Hummus Recipe

Ingredients

2 cups chickpeas or garbanzo beans (if using canned drain, rinsed and towel dry)
3 Tbsp lemon or lime juice
4 - 5 Tbsp. olive oil
2 tsp. garlic, crushed or minced
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. smoked sweet paprika
3 Tbsp. sesame oil

Cooking Directions

In a food processor, blend chickpeas, lemon or lime juice, and 4 Tbsp. of olive oil.
Add the garlic and spices, then sesame oil and blend to a smooth paste.
Add optional ingredients if using and blend.
If mixture is too dry, add the remaining tablespoon of olive oil a little at a time until desired creaminess is reached.
Serve chilled.

This is not my first attempt at making hummus however it IS the best hummus recipe I’ve prepared to date. The sesame oil permeates that wonderful nutty flavor that an expensive tahini would traditionally provide the hummus. A subtle sweet smoky flavor is derived from the paprika, which is more than a hint but not overbearing. Versatile and easy, this one is now my go to hummus for sure!

Optional Hummus Ingredients

Roasted Mini Sweet Peppers – My favorite by far; added 1/2 cup chopped peppers seeds and all
Black and Green Olives – 1/4 cup chopped; Instead of adding final olive oil I used the juice from the olives
Fresh chopped Parsley and Cilantro - 1 Tbsp each; I used ½ lemon and ½ lime juice with the fresh herbs because to me lemon is more subtle than lime. (shown above)

What is your favorite hummus flavor?

By the way, see those cute Pillsbury Baguette Chips, they are the bomb! I'm giving away 6 bags on my other blog. They are a fab accompaniment to hummus and make a fun topping for salads too!

Are you hungry? ♥

Roasted Red Pepper & White Bean Salad #SundaySupper

2012-07-01T01:00:00.000-04:00

Mini sweet peppers are addicting. Not only are they sweet and delicious but colorful too! Roasting these mini sweet peppers has been on my recipe to do list for quite some time. With a fresh 2 lb. bag of Pero Family Farms Mini Sweet Peppers in the fridge, I knew this Sunday Supper Event, Fourth of July Fun, was the perfect opportunity to cross those roasted mini peppers off my recipe to do list.

I equate celebrating holidays like July 4th with extreme food and fun; yep, this sweet pepper and white bean salad would be made from scratch. Taste buds in motion I was thinking how the old school Italian dressing found on the label of McCormick Crushed Red Pepper flakes would be just right. Guess what, it isn't there anymore. I did find a tasty substitution however, that dressing recipe was the bomb and I’m rather upset I never wrote down. Search their site; McCormick does supply some darn awesome salad dressing recipes.

Nevertheless, this Sunday I’ll be sharing this awesome, fresh roasted pepper and white bean salad. Join us for #SundaySupper twitter style, with a live chat from 5:30 to 6:30. Hope to see you Around the Family Table.

Roasted Red Pepper and White Bean Salad

Ingredients

2 cups cooked great northern beans
10 - 12 roasted mini sweet peppers
1 - 2 Tbsp. Olive Oil
1/4 cup Vidalia sweet onion, diced
Salt and pepper to taste
1/4 tsp. smoked paprika
1 Tbsp. fresh cilantro, minced
1/2 cup Pillsbury Baguette Chips or Croutons

For the dressing:

1/2 cup red wine vinegar (pomegranate infused)
1/3 cup extra virgin olive oil
2 tsp. garlic, minced
1 1/2 tsp. salt
1 tsp. McCormickÂ® Basil Leaves
1 tsp. McCormickÂ® Ground Mustard
1/2 tsp. McCormickÂ® Red Pepper Flakes

Cooking Directions

Cook a 1 lb bag of dried great northern beans according to package directions, reducing the recommended cooking time by 3o minutes, This will allow extra beans to frozen for later use and a firmness for the bean salad. We don't want mushy beans.
Drain beans, allow to cool completely, and refrigerate.
Lightly coat the sweet peppers with olive oil. Season with salt and fresh ground pepper. Heat the grill to high heat and grill peppers until they begin to char and sweat, turning once or twice during grilling. Remove from grill and allow to cool completely. (Roasting can also be accomplished in the oven, placing peppers under the broiler.)
Remove the tops from peppers. Slice small peppers crosswise into rings. Larger peppers require cleaning. Slpit the pepper longways, remove seeds and any remaining ribs. Cut into small strips. Add peppers to chilled beans and toss gently. Sprinkle with smoked paprika, salt, and pepper, toss again. Add the cilantro, toss, and set aside.
In a shaker, cruet, or jar with a tight fitting lid, combine all dressing ingredients and shake well. Pour about half the dressing over the salad, mix well.
Refrigerate 2 hours or longer. A longer chilling time allows flavors to blend.

Cooking the beans from dried made a huge difference. They were cooked but firm and intact. The taste was fresh and out flavored canned beans by far. A one lb bag of dried beans made just over 6 cups cooked. I froze 2 batches for later enjoyment.

Roasting the peppers was a breeze and quite nostalgic. As they began to sizzle and sweat, a mouthwatering aroma was released and remained as such until the peppers completed cooled. That familiar sweet smell reminded me of my mother. She always fried and/or roasted all kinds of peppers.

The original dressing came from a Tuscan salad at Mccormick.com. Of course I adapted it to fit my liking. I think this is the best white bean salad I ever prepared. The smoky sweetness of the peppers and the firm flavorful beans dressed Tuscan style with a bit of heat was palatable. However, the added crunch from the baguettes push the flavor ticket to delectable status. (A review and giveaway of these cute baguettes is coming soon)

Happy Independence Day!

Are you hungry? ♥

The #SundaySupper fun starts at 3:00 pm Twitter style, with live chat at 5:30. We look forward to answering questions, giving tips, and inspiring you to spend more time Around the Family Table with those you love!

Main Dishes:

Tender & Sweet Crockpot Brisket Juanita’s Cocina
Savory Patriotic Chicken Kabobs Big Bear’s Wife
Firecracker Salmon Rolls Comfy Cuisine
Red, White & Blue Grilled Pizza Momma’s Meals
Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
Texas Smoked Brisket Doggie At The Dinner Table
Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
Finger Foods for the Fourth Pescetarian Journal
Grilled Pork Satays with Peanut Sauce Tora’s Real Food

Salads and Sides:

Southwestern Corn and Black Bean Salad Supper for a Steal
Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
Patriotic Ranch Potato Salad The Meltaways
Roasted Red Pepper & White Bean Salad Are you hungry
Texas-Creole Crawfish Potato Salad The Weekend gourmet
Spicy Italian Peppers in Sauce What Smells so Good?
Sangria Fruit Salad Cindy’s Recipes and Writings
Stuffed Black Olive Cookistry
Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
Low Fat Pasta Salad Basic and Delicious
Bean Salad with Pickled Vegetables Diabetic Foodie
Fourth Sticks In the Kitchen with Audrey
Tomato and Mozzarella Appetizer Family Foodie

Desserts:

Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
Red Velvet Brownies Magnolia Days
S’mores Pastries Daily Dish Recipes
Red, White and Blue Firecracker Cupcakes Chocolate Moosey
Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
Strawberry and Cream Cake Cupcakes and Kale Chips
White Chocolate Berry Tart Vintage Kitchen Notes
Red White and Blue Coconut Rum Cake Family Spice
Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
Mini Carrot Cakes Mama’s Blissful Bites
Plum and Apple Pies Cositas Bonitas

Fabulous Pairings by Martin from ENOFYLZ