Care's Kitchen

Baked Chicken and Cheese Taquitos ~ Perfect Party Food!

2012-01-30T14:37:00.000-05:00

Skip the sodium rich Mexican seasoning packets you find at the store and control the ingredients you're serving your family and friends! The filling for these Chicken and Cheese Taquitos is very versatile...it can be used in chilies, Mexican pizzas, quesadillas, burritos, enchiladas, ultimate nachos and tacos...

Using ground chicken rather than beef and baking in the oven as oppose to deep frying... helps keep this favorite Mexican party food, "on the lighter side" without sacrificing flavor!

Make the taquitos ahead of time and simply reheat when ready to serve...a tray of these at any gathering (even at room temperature) will surely be the first to go!

Baked Chicken and Cheese Taquitos

Ingredients:

1 lb ground chicken
2 tablespoons olive oil
1 medium onion, diced
2 tablespoons dark chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1, 10 oz can diced tomatoes with green chilies drained (I used ROTEL brand)
2 cups, shredded Mexican cheese (a mixture of Cheddar and Jack)
Canola or Vegetable oil for brushing the tops
about 18 small soft tortilla shells
Sour cream, chopped scallion, salsa and hot sauce for the side

Directions:

Preheat oven to 400.

Heat olive oil in large pan. Add onion and saute until soft and translucent, about 6 minutes. Add ground chicken and with a spatula, break the chicken apart and move it all around the pan. Continue breaking up the chicken and cooking until no longer pink, about 8 minutes.

Add chili powder, cumin, garlic powder, salt and pepper and mix together well coating the chicken with the spices. Add drained tomatoes and green chilies and mix together well to incorporate all ingredients, about 2 additional minutes. Spoon the chicken into a large bowl and stir in your cheese until well combined.

Cover soft tortilla shells with a damp paper towel (6 at a time) and place in the microwave until pliable, about 40-60 seconds. (Alternatively, you could heat tortillas up in a hot cast iron pan a few seconds on each side.)

Take your pliable tortilla shells and spoon about 2 tablespoons of the chicken mixture onto the shell. Roll up lengthwise and end seam side down. Continue with remaining tortillas.

Place taquitos seam side down on a lightly greased pan (or one lined with parchment paper). Brush the tops lightly with canola oil. Bake in the preheated oven about 8 minutes or until taquitos are slightly brown on top and the filling is bubbling.

Simple. Delicious. Crab Cakes.

2012-01-20T18:40:00.000-05:00

Some women are easy for diamonds. Some women are easy for furs. Some want trips to Paris, Tuscany and Belize. Some want the Mercedes-Benz model C63 AMG Coupe Black Series...

Well, I've said it before...

I'm easy for crab cakes.

So what's a woman easy for crab cakes to do when she has to make them herself? Keep the recipe EASY and UNDER 30 MINUTES START TO FINISH!

These simple crab cakes resemble macaroons and they could certainly be made larger for a dinner sized portion (just increase cooking time).

Here, I placed the crab mixture in heaping tablespoons on a cookie sheet lined with parchment paper. In a preheated broiler at 400 degrees, 7-8 minutes later...they turn out browned on top and creamy, crabby delicious in the center!

Perfect for a party or a quiet night at home...if you're looking for quick and easy elegance...I hope you give them a try!

Simple Delicious Crab Cakes

16oz. = 1 pound crab meat (I use lump for these...not jumbo lump...just lump. Back fin would be fine too. Claw meat is OK too but tends to be very sweet and full of cartilage.)

1 tsp Old Bay

3 heaping tablespoons mayonnaise

1 tablespoon Dijon mustard

1/4 cup heavy cream (half and half or milk would work too....I guess ;)

1 egg (beaten)
1 tsp lemon juice

12 saltine crackers, *crushed (I use low sodium but regular Saltines are fine) *thanks Karen ;)

Directions:
Place oven rack in the center of your oven. Preheat your broiler to 400 degrees. (You want the heat to come from the top, but don't want the broiler on too high. Keep in mind oven temps vary so adjust accordingly.)

Add all ingredients to a large bowl, mix together well being careful not to break up too much of the lump meat. Drop by tablespoonful onto well-greased cookie sheet or one lined with parchment paper. Place a dab of butter on top of each cake. Cook for 8 minutes in your preheated 400 degree boiler.

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Cheesy Mexican Rice & Black Beans

2012-01-18T15:14:00.000-05:00

I made my Cheesy Mexican Rice and Black Beans last night to accompany grilled Mexican spiced pork chops with a side salad of mache greens, avocado, cilantro and scallion. The recipe yields a ton (especially when served as a side dish)...so with the leftovers, tonight's dinner will be Chicken Burritos with (you guessed it) Cheesy Mexican Rice and Black Beans!

If you make this tonight (being careful not to overcook your rice) trust me...you'll make any Mexican food aficionado very...very...happy! :)

Cheesy Mexican Rice and Black Beans

1 cup white rice, cooked according to package instructions (I use Trader Joe's Organic Basmati and use the "firmer" rice instructions on the package...you don't want your rice mushy!)
2-3 tablespoons olive oil
1 large onion, diced
4 cloves of garlic, finely chopped
1 jalapeno pepper, finely diced (I roasted mine in a cast iron skillet and removed the skin first. I also included all seeds for heat... (*the roasting is optional, if not, leave raw)
1 cup corn (frozen or fresh)
2 tablespoons chili powder (I used dark chili powder)
2 teaspoons cumin
1, 15oz. can black beans, drained and rinsed well
1, 10oz. can Diced Tomatoes and Green Chilies, drained of the juice
2 cups shredded Cheddar or Monterey Jack Cheese (plus more for melting on top)
Chopped cilantro, chopped green onion, sour cream and avocado for garnish

Directions:

In a large pan, heat olive oil over medium heat. Add your onion and saute up until soft and translucent, about 5 minutes. Add your garlic and continue sauteing another 2 minutes. Add your jalapeno pepper if using. Add corn and stir well. Add chili powder and cumin and stir together to coat all ingredients with the spices.

Add beans and can of tomatoes and green chilies. Stir together well. Add your prepared rice and fold together to incorporate all ingredients. Add cheese and stir together until cheese is mixed in well and melted. Salt and Pepper to taste only if needed. Sprinkle remaining cheese on top and cover the pan if you want some melted cheese on top. Serve with some or all of the following: chopped cilantro, scallion, sour cream, avocado slices and chips.

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Homemade Pasta Dryer...for making Homemade Pasta!

2012-01-16T11:56:00.001-05:00

I woke up yesterday morning wanting a pasta dryer. The fancy one at the store was $50 (seemed extravagant for such a humble task). The inexpensive wooden one was, "only available online..."

Dilemma.

Me: "Siri, call husband"

Siri: "Calling husband."

Husband: "What's up?"

Me: "I'm about to spend $50 on a pasta dryer."

Husband: "Don't. I'll make you one."

Me: "Like now? I want one now..."

Husband: "Yes, I'll make one before you even get home."

Me: "OK, I love you...but it better be good."

Husband: "Please honey...I only do good."

Me: "I'm on my way...!"

{click}

Not only did he make us a pasta dryer...he made the pasta too. I'll keep him.
(Scroll to the bottom for directions on how to make a homemade pasta dryer...)

Thomas Keller's Pasta Dough, ad hoc at home

2 3/4 cups (13 ounces) Tipo 00 flour
1 large egg
14 large egg yolks
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons whole milk

How to Make a Homemade Pasta Dryer:

- Cut a 1" dowel about 1 1/2 - 2 ft.

- Cut 6, 1/4" dowels about 22"

- Using a 1/4" bit, drill holes through your 1" dowel (about 3/4" apart) turning your 1" dowel about 1/4 inch per hole (ensuring no direct overlap with your dowels)

- Take an approximately 8x10 wooden base (about 1" thick) and with a 1" bit, drill hole in the center of the base 1/2" deep (taking care not to drill all the way through)

- Apply wood glue to base hole and with a rubber mallet tap your 1" dowel into place ensuring a snug fit.

- Allow it to dry...now you have a homemade pasta dryer!
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Corn Flake, Peanut Butter, Chocolate Chip Treats - No Bake!

2012-01-11T16:40:00.001-05:00

I realize I've been super lazy in the writing department lately...I also know you're all devastated by this...

{...Crickets Chirping...}

OK, fine. So for the "non-baker" inside (some of us).... a picture says a thousand words.

Corn Flake, Peanut Butter, Chocolate Chip Treats

1 cup light corn syrup
1/4 cup sugar
2 cups creamy peanut butter
5 cups Corn Flakes
1 cup chocolate chips

Directions:

Place Corn Flakes into a large bowl. Set aside.

In a medium sauce pan, heat syrup and sugar, stirring constantly until the mixture begins to boil and the sugar is dissolved.

Remove from the heat and stir in the peanut butter - mix well.

Pour your syrup, sugar, peanut butter mixture over the Corn Flakes and fold together well.
Fold in your chocolate chips.

Lightly spray an 8x8 glass pan with cooking spray, spoon your Corn Flake mixture into the prepared pan, pressing down to flatten the top.

Cover with saran wrap and place in the refrigerator to cool and set, about 1 hr. Enjoy...they did!!!
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Individual Buffalo Chicken Cheese Dips in Mini Bread Bowls

2012-01-09T14:56:00.001-05:00

There will be no double dipping with these individual Buffalo Chicken Cheese Dips in Mini Bread Bowls! They're so simple and delicious...your guests will be clamouring for more!

To begin...

find small crusty rolls and make your "bowls" by cutting a neat circle in the top of each roll, then dig out the centers. (Here I used small crusty rolls from the Bakery Department at BJ's Wholesale Club)

Follow my recipe for Buffalo Chicken Cheese Dip below (or use your favorite recipe) then stuff your bread bowls generously with the dip and place them in a 350 degree oven until hot and bubbly, about 15 minutes. (I placed mine in ramekins in the oven just to be careful of any overflow - but there wasn't any so a pan would suffice!)

Once out of the oven, allow your Buffalo Chicken Cheese Dips to sit about 5 minutes (if you use ramekins for cooking, carefully remove the mini bread bowl dips before serving...those ramekins are HOT and you don't want people reaching for a ramekin and burning their hand!) After 5 minutes... tell people to grab their own mini bread bowl...some chips ...and get dipping!

The best part is...once your guests are finished dipping...they're left with this delicious little treat that's akin to a mini Buffalo Chicken Cheesesteak! (see below) Can you say CROWD-PLEASER!?

Buffalo Chicken Cheese Dip

3 cups shredded or finely chopped chicken (meat from a Rotisserie or leftover chicken works perfectly!)
1/3 cup chopped scallion
16 oz. Cream Cheese at room temp
1 3/4 cup shredded Cheddar cheese (or Mexican Cheese blend)
1/2 cup Blue Cheese Dressing
1/2 to 3/4 cup Franks Buffalo Hot Wing Sauce (more or less depending on taste)
4 tablespoons Melted unsalted butter

Mix all ingredients together well in a large bowl...then proceed to stuffing and cooking in the bread bowls....

Roasted Chicken ~ Rethink Simplicity

2012-01-03T21:37:00.000-05:00

*this roasted chicken recipe is completely adapted from, Thomas Keller's, "Simple Roast Chicken" that appears in his cookbook, Bouchon. (Pictures are, as always my own.)

You may never buy a store made Rotisserie Chicken again. Control your ingredients...and an hour later you'll have a PERFECTLY cooked bird you'll be proud to serve your family or guests!

Take a 3lb to 3.5 lb chicken, rinse it, pat it dry with paper towels, place in a roasting pan and truss if you have kitchen twine. (The drier you get the bird inside and out, the better!)

Preheat oven to 450 (if you have a convection oven do pure convection.)

Next, take 1.5 teaspoons kosher salt, about 1 teaspoon fresh cracked black pepper and sprinkle all over the DRY bird.

(Keller says to use about 1 tablespoon of salt, but we found that much too salty, just add more or less depending on your preference.)

Place your bird into your preheated oven and roast for 45-50 minutes - do not open the oven or baste the chicken while cooking - hands off!

After time is up, remove your chicken from the oven, take a handful of fresh thyme and place it into the pan with the drippings from the chicken...whisk around and spoon on top of the bird.

Let that chicken rest for 15 minutes to retain its juices!

After 15 minutes, pull the leg away from the bird...it should come to you willingly and look something like this:

Super moist and delicious inside...super crispy and flavorful skin!

It simply doesn't get any better (or easier) than this...

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Fried Lobster Raviolis with a Red Pepper Cream Sauce

2011-12-31T13:16:00.000-05:00

I picked up frozen Lobster Raviolis from a nearby Italian Market and parboiled them for 8 minutes...

I made this recipe for a Red Pepper Cream Sauce (link is also found below)

NOTES:
- I cheated and used a 12 oz. jar roasted red peppers, drained
- used toasted walnuts instead of pine nuts
- half the amount of cream
- sauteed up my minced garlic first instead of adding it raw
- In the end, I heated my sauce up on the stove...being careful NOT to boil

After I dabbed my parboiled raviolis dry, I dipped them in *homemade buttermilk then coated them in breadcrumbs

*1 cup milk, 1.5 T lemon juice - sit for 15 minutes and you have homemade buttermilk!

After you fry your raviolis up in the 320 degree olive oil for about 1.5 minutes each side... allow them to sit a few minutes to set, sprinkle with cheese and then slice them into desired shape...or....

Leave them whole for a lovely appetizer!

Click here to see Giada's recipe for Fried Raviolis

If you missed it above, click here to see the recipe for the Red Pepper Cream Sauce

Scones Two Ways ~ Cinnamon Chip & Chocolate Chip with Candied Ginger

2011-12-18T13:37:00.000-05:00

Wake up to a plate of these scones and make any morning brighter! (Pictures, notes and recipe follow...)

Notes:

*I froze the scone dough (already cut into triangles) for an hour before cooking, this keeps the scones from "spreading" too much in the oven - but you do not have to freeze - it's just personal preference.

*I have a Dacor Convection Oven and found that 425 degrees on convection bake was too high. I cooked the second batch at 400 for 18 minutes and thought they turned out much better! (But as always, oven temps and cooking times vary!)

*I brushed the top of the scones with melted unsalted butter and spinkled with sugar before baking

*For the Chocolate Chip and Candied Ginger Scones...I added 1 1/4 cups of Dark Chocolate Chocolate Chips and 1 cup chopped Candied Ginger.

These scones are DELICIOUS, they are moist but with that dense consistency you expect in a scone! Can't wait to make some savory ones soon!!!!
Click the following link to be directed to the recipe: Scones

Classic Spaghetti and Meatballs

2011-12-13T11:20:00.000-05:00

When I came across this Spaghetti and Meatball recipe posted on Saveur's facebook page yesterday, I literally dropped what I was doing and ran to the store!

First stop was a specialty Italian Market to pick up fresh spaghetti and bread...then to Whole Foods for the trio of ground meats and remaining ingredients...

It was exactly the type of dinner I was in the mood for...something hot, something comforting and something the whole family surely would love!

It was ...a perfect evening. :)

My notes:

~ I only added 1 egg to my meatball mixture by mistake (instead of the 3 the recipe calls for). These meatballs were SO delicious, I'm not sure I would add the 3 next time..one worked perfectly!

~ I added the sugar but not sure it was necessary ...think I might halve it next time but it's personal preference - either way TOTALLY AMAZING!

~ Just be sure NOT to rinse your pasta after you drain it...rather place the hot spaghetti in a bowl and immediately spoon a bit of your delicious sauce over the top and lightly toss with kitchen tongs. This will coat the pasta and allow some of the sauce's flavor to seep right into the spaghetti!

Click below to go to the recipe and MAKE THIS TONIGHT!!!

Spaghetti and Meatballs

Tuna Ceviche with Cilantro-Lime Vinaigrette and Baby Arugula

2011-12-05T14:01:00.001-05:00

Here's a simple and equally pretty salad or appetizer to serve at your next party. Just be sure your guests like cilantro...if not...I would think a suitable substitute would be a combination of fresh basil and parsley!

*To make your tuna easier to cube, place the tuna steaks in the freezer for about 15-20 minutes before slicing, this ensures it's nice and cold too!

1.) Make this Cilantro-Lime Vinaigrette exactly as written below. At the end, stir in one tablespoon of very finely diced scallion. (The scallion is optional but I enjoy a little scallion crunch with my tuna ceviche.)

2.) Dice up super fresh Ahi Tuna and place in a bowl.

3.) Spoon some of the prepared vinaigrette onto the tuna and mix together.

4.) Spoon some Cilantro-Lime Vinaigrette on the bottom of a plate.

5.) Place a circle cookie cutter (or food shaper) centered on top of the vinaigrette.

6.) Spoon tuna ceviche into the circle and lightly pack it down.

7.) Remove the circle, top with a bit of baby arugula and drizzle with a tad more vinaigrette.

Cilantro-Lime Vinaigrette EatingWell.com, February-March 2006

Ingredients:

1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic

Place all ingredients in a food processor and blend until smooth vinaigrette consistency.

Broiled Salmon with Miso Glaze, Sesame Green Beans and Jasmine Rice

2011-11-30T14:09:00.000-05:00

We LOVE salmon in this house, but with this recipe just about any nice fish would do...thick cod, halibut and sea bass all come to mind!

Don't allow the, "blackness" on top of the fish to fool you, this Broiled Salmon with Miso Glaze is cooked perfectly! Miso (a thick paste made from fermented soy beans) is a staple in Japanese cooking. Slightly "charring" miso only enhances its uniquely savory and sweet....earthy delicious flavor!

The tricks to the dish are as followed:

~this is an old photo I took...just keepin in real!

Keep an eye on the fish while under the broiler, the piece of salmon I used was pretty thick (approx 2 inches) and it sat under the broiler about 9 minutes...after I thought it had just blackened enough, I turned the broiler off but allowed the fish to remain in the oven about 5 minutes longer ~ this ensured the salmon was cooked through and cooked perfectly!

Click here for the SIMPLE recipe:
Broiled Salmon with Miso Glaze via Eating Well

For the Sesame Green Beans:
I used haricots verts (skinny French string beans) and cooked them up in a small pot of boiling water, about 5 minutes. Then I drained the water and added the beans back to the same small pot. I drizzled some sesame oil over the top (about 1 tsp) and over high heat, continued cooking the beans until softened but still a bit of a crunch, about 3 minutes longer. A tiny pinch of kosher salt OR splash of soy sauce over the beans at the end is optional, but does heighten their flavor!

Serve with your favorite brand of Jasmine Rice cooked according to package instructions. I plate my rice by firmly packing the cooked rice into a small bowl or ramekin and then inverting onto the dish.

Garnish:
Sprinkle the entire dish with toasted black sesame seeds, sliced scallion and/or cilantro.

Baby Brussels Sprouts with Bacon, Craisins, Panko and Cheese - Last Minute Vegetable Idea!

2011-11-22T13:53:00.001-05:00

I made a mini portion with one of my new 8 inch cast iron pans...

Baby Brussels Sprouts with Bacon, Craisins, Panko and Cheese

Directions:

Preheat oven to 375.

Spray pan with cooking spray. Cut your baby Brussels Sprouts in half vertically. Place the sprouts in the pan mostly face side down, covering the bottom of the pan. Sprinkle on top with Craisins and crunchy bacon pieces (not store bought bacon bits - real bacon!!!)

Top with a mixture of Parmesan, panko, goat cheese and mozzarella (or cheeses of your choice.) Lightly mix it all together in the pan to incorporate ingredients and then top with more cheese. Top with a few tiny dabs of butter if you wish (optional but nice).

Bake in the oven 12-15 minutes or until cheese is melted and Brussels Sprouts are soft and caramelized.

Potato Leek Soup

2011-11-21T18:13:00.005-05:00

Fine. So she won't win any beauty pageants, but she sure is nice and comforting...like a Snuggie.

(No, I don't own a Snuggie...and no, there isn't a photo of me out there wearing an electric blue one sitting by a roaring fire, sipping red wine...) (I dread the day that thing finds me on facebook...)

I took well over a hundred pictures of this soup.

It started out in a white bowl, then a yellow bowl, then tea cups. It went outside, back inside, on the floor and at one point was even precariously positioned on the edge of the living room window (...a little potato soup smudge on your silk Pottery Barn drapes adds character right?)

So two things confirmed:

1.) It's difficult to photograph Potato Soup.
2.) I'm completely nuts.

Potato Leek Soup

Ingredients:

2 T. Butter
2 large Leeks, whites and pale green parts only, sliced and rinsed well
4 large Idaho Potatoes, peeled and diced into cubes
4 cups chicken stock
1/2 cup heavy cream
Salt and pepper to taste (I used white pepper)
2 teaspoons White Truffle Oil (optional)
Fresh chives for garnish (optional)

Directions:

In a large pot with a lid, melt down your butter and add your leek. Saute leek until soft, about 8 minutes. Add potatoes and stir together well. Add stock and bring to a boil. Once boiling, turn down heat to a simmer and cover pot. Continue cooking for 20-30 minutes (until potatoes are tender). Carefully blend soup in the blender (or use an emulsion blender) and puree to a desired consistency. Stir in the cream, salt and pepper to taste. If using white truffle oil, stir it in at the very end before serving. Garnish with fresh chives and serve with homemade croutons or crusty bread.

Pepperoni & Cheese Stuffed Ciabatta Bread ~ Fun with Sandwiches!

2011-11-18T13:25:00.002-05:00

Just a little fun with sandwiches...

Take a piece of Ciabatta bread, cut a hole in the top and dig out the inside of the bread ~ save the crumbs for homemade breadcrumbs...

Stuff the bread with layers of provolone cheese and sliced pepperoni, pressing down on each layer as you build (you want it to be dense)...

When you reach close to the top, place the piece of bread you cut off back onto the bread...

...cover entire sandwich with a slice of provolone cheese and cook on a pan (covered with foil) in a preheated 375 degree oven for about 12 minutes.

Slice with a serrated knife diagonally and enjoy!

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Simple Bar-B-Que Chicken Cheese Sliders

2011-11-16T14:38:00.001-05:00

It's a busy time of year, so we're making a concerted effort to come up with some SIMPLE, DELICIOUS, FUN and AFFORDABLE meals the whole family can enjoy!

In our house, my husband and I top these Bar-B-Que Chicken Cheese Sliders with just a touch of lettuce and red onion. The kids love them topped with thinly sliced apples...

Just a few basic ingredients...I hope you'll give them a try!

Simple Bar-B-Que Chicken Cheese Sliders
recipe yields about 20 sliders

Ingredients:

2 lbs. Ground Chicken
1 cup of your favorite Bar-B-Que Sauce (I used Stubbs Original)
1 cup Grated Parmesan Cheese
1 egg
Slider Rolls or Small Dinner Rolls (we like to butter or mayonnaise both sides and place under the broiler until just crispy around the edges - but this is optional)
Favorite Cheese and toppings (lettuce, red onion, apple slices, etc!)

Directions:

Preheat oven to 375 and spray a large roasting pan (with sides) with cooking spray.

In a large bowl, add your ground chicken, bar-b-que sauce, Parmesan cheese and egg and with impeccably clean hands, mix together until all ingredients are well incorporated.

Form your chicken mixture into slider sized patties (they will feel a bit loose but that's okay, they don't fall apart when cooking) and place them in your prepared roasting pan.

Cook them in the oven, uncovered for about 18 minutes (no need to flip).

Remove from the oven and carefully discard the liquid that formed in the pan (it will be almost like they steamed.)

Heat a skillet up (I think cast iron works best) over medium-high heat and then finish cooking your Chicken Burgers by searing on both sides about *2 minutes per side.

Top with cheese, cover pan with a lid and turn off the heat. After about 3 minutes, remove the lid and your cheese should be melted - if not place the lid back on until it is.

*to ensure your chicken is cooked through, the inside middle of the burgers should be hot! Internal temp about 170.

Easy Cheesy Spinach Bake ~ Did I just say that?

2011-11-14T23:47:00.002-05:00

Wow. I did.

But at least I didn't say, Easy Cheesy Peasy Spinach Bake.

No. I would never say that.

Easy Cheesy Spinach Bake, is the best way to describe this dish and I titled it (I promise) before I realized the words, "easy" and "cheesy" ...annoyingly rhymed.

Easy Cheesy Spinach Bake

Ingredients:

2 10 oz. packages frozen chopped spinach, thawed and pressed of its liquid
2 garlic cloves, very finely diced
2 tablespoons olive oil
dash of freshly grated nutmeg (optional)
1/2 cup Heavy Cream
1/2 cup Sour Cream
2 cups grated cheese (I used a 4 cheese pizza blend from a bag...I said EASY)
4 tablespoons panko
4 tablespoons grated parmesan cheese
Kosher salt and fresh cracked pepper to taste

Directions:

Preheat oven to 375.

Mix together your panko and parmesan in a small bowl and set aside.

In a medium sized pan, over medium heat, add olive oil and then garlic and saute until it begins to sizzle and very lightly brown (1-2 minutes).

Add your spinach and stir around in the pan until well coated with the olive oil and garlic, about 2-3 minutes.

Turn off heat and add your dusting of freshly grated nutmeg (3-4 runs on your grater). Add your heavy cream, sour cream and cheese and mix together well. Salt and pepper to taste.

Spray a casserole dish (or here I used two mini bread tins) with nonstick cooking spray. Sprinkle the dish or tins with the combination of panko and grated Parmesan cheese. Shake the bread crumb/cheese combo to coat your dish or tins on all sides... but mostly the bottom.

Add your Spinach/Cheese mixture and press down with a spatula or spoon. Top with more of the the panko/Parmesan mixture and cover with foil.

Cook in the oven for 20-25 minutes, then carefully remove foil and continue cooking an addition 10-15 minutes or until the crumbs look browned and crispy.

Remove from the oven and allow to cool 10-15 minutes. If using tins (like shown here) place a flat dish on top and flip over (or invert) the spinach bake onto the dish, then carefully flip it over again to expose the crispy top. ENJOY!

Bacon Wrapped Cheese Stuffed Dates ~ Little Bites of Heaven!

2011-11-10T18:31:00.001-05:00

Bacon Wrapped Cheese Stuffed Dates are a, "must have" hors d'oeuvre at your next wine and cheese or holiday gathering...

Fellow food blogger, Nicole Criss at And Baby Cakes Three (a MUST SEE and READ blog) gave me the idea to make these treats a few months back. (I needed an idea for a party and these babies were the first to go!!!)

Be sure to allow your Bacon Wrapped Cheese Stuffed Dates to sit a few minutes after they emerge from the oven ~ as you want the cheese inside to, "set and cool" just a bit before completely indulging! They're like little bites of heaven!

1. Mix together a combination of room temperature Cream Cheese and Goat Cheese.

2. Open your pitted dates by slitting vertically (not cutting through) with a paring knife...some dates are already open like this, some will need cutting. *TIP: when buying your pitted dates in a bag, be sure to squeeze the bag a bit to make sure the dates inside are pretty soft - if they feel too firm and dry, try to find another bag or brand...

3. Stuff your opened dates with the cheese mixture...

4. Wrap each stuffed date with half a bacon slice and place bacon seam side down in a roasting pan.

5. Bake in a preheated 350 degree oven for 20-25 minutes or....

...until the bacon is cooked and crispy! ...Oh and by the way...perfect party bite to make a day in advance and reheat!!!

Grilled Cheese Rolls ~ A Fun Spin on an American Classic!

2011-11-08T14:48:00.004-05:00

A fun spin on an American Classic...

...Dip these simple Grilled Cheese Rolls in a bowl of piping hot tomato soup or ramekin of your favorite marinara ~ and I dare you ~ I dare you to eat just one!

All you'll have to do is... cut the crusts off your bread, here I used a soft wheat.

Flatten your crustless bread squares with a rolling pin and then top with one piece of American Cheese (do not be tempted to use more cheese, in this case one is enough) Here I used fresh, deli sliced, Land O'Lakes yellow American Cheese - YUM!

Roll your cheese squares up and then cook them in a pan with melted butter over medium heat (SEAM SIDE DOWN FIRST TO SECURE THEM) (rolling occasionally in the buttered pan to crisp all sides) until cheese is melted, about 5 minutes.

Remove from the pan and your Grilled Cheese Rolls are ready to enjoy!

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Simple Spicy Buffalo Shrimp

2011-11-06T16:15:00.001-05:00

In full disclosure, these Spicy Buffalo Shrimp are not as crunchy as they look ~ but this is a simple and delicious way to prepare a plate of crowd pleasing Buffalo shrimp ~ without the time and mess of deep frying!

If their ten minute stint on this earth was any indication of how good they were...well...I clearly did not make enough!

Simple Spicy Buffalo Shrimp

Take 36 medium shrimp, shelled and deveined

Put the shrimp in a Ziploc bag, lightly salt and pepper

Add enough corn starch to the bag to coat the shrimp well (will look like shrimp coated in powdered sugar)

Melt 3-4 tablespoons of butter in a medium sized pan over medium-high heat

In two batches, cook the shrimp in the butter, flipping once, about 2 minutes per side or until shrimp look crispy and no visible white corn starch remains. Do not drain the shrimp, but rather simply add them to a large bowl.

Once all shrimp is cooked and in the bowl, immediately add 1/4 cup Franks Red Hot Buffalo Sauce (or you favorite sauce) and fold the shrimp into the sauce.

Serve with celery sticks and blue cheese dressing. *perhaps, before guests arrive, place the Buffalo Shrimp under a preheated broiler for 30 seconds to a minute... so to reheat and slightly recrisp...(didn't try this, but bet it would work!)

Skirt Steak Sandwich with Caramelized Onions & Mushrooms, Arugula and Horseradish Mayonnaise ~ A Complete Dinner for Tonight!

2011-11-04T10:30:00.001-04:00

Want to make someone really happy this evening?

Make this Skirt Steak Sandwich with Caramelized Onions and Mushrooms, Arugula and Horseradish Mayonnaise...

The richness of the skirt steak, caramelized onions and mushrooms ~ pairs perfectly with the spicy horseradish sauce and peppery fresh arugula!

Serve with one or both of the following sides from previous posts to complete the meal (and an ice cold beer or glass of pinot noir):

Carrot Ginger Soup

Fresh Shoestring French Fries

All you'll need to make the sandwich:

1 lb Skirt Steak (some garlic powder, onion powder, salt and pepper)
1 small package of sliced mushrooms
1 onion, sliced
1 bag of fresh arugula
Good Mayonnaise
Prepared Horseradish in a jar
Nice fresh rolls, soft, yet crusty (like torpedos or croissants)
(butter and olive oil for cooking)

How to Prepare:

In a medium bowl, add equal parts mayonnaise and horseradish (about 4T to 4T) and mix or whisk together well to make your sauce, set aside. (adjust taste to your liking)

Lightly drizzle your skirt steak with olive oil on both side. Lightly sprinkle your skirt steak on both sides with garlic powder, onion powder, kosher salt and fresh cracked pepper. Set aside at room temperature.

Meanwhile, place 1-2 tablespoons of butter in a pan over medium-high heat and allow it to melt down, add your onions and cook until soft and translucent, add your mushrooms to the same pan w/the onions and continue cooking about 10 minutes until both the onions and mushrooms are cooked down and caramelized nicely. Turn off heat and set aside.

Next, cook your skirt steak on either a super hot grill, grill pan or under the broiler (on both sides) for about 2-2.5 minutes per side for medium-rare.

Remove from the heat and allow your skirt steak to sit to retain its juices.

Slice your rolls, lightly grill rolls if desired.

After about 5-10 minutes of skirt steak rest time, slice your skirt steak on a bias, against the grain.

Pile sliced skirt steak on your roll, top with generous amount of caramelized onions and mushrooms, then top with a nice amount of fresh arugula. Drizzle arugula with the prepared horseradish mayonnaise sauce, top with roll and enjoy!

Sweet & Spicy Curried Pumpkin Peanut Soup ~ Grocery Blunders

2011-11-02T19:32:00.001-04:00

So I did it again.

I brought home Libby's PUMPKIN PIE MIX instead of Libby's PURE PUMPKIN. I'm good for this mistake about once a year. I guess I am my mother's daughter. Her, "achilles' heel"...COLA.

You see growing up my mom rarely bought soda...but when she did...you could rest assured 50% of the time it was DIET...which none of us (herself included) ever drank...

I remember being SO disappointed when I'd go to grab that (rare) 2-liter out of the brown paper bag, only to be left holding a, "Zero. Calorie. Cola."  The remainder of the day, each family member that walked through the door was greeted with the same phrase, "Mom did it again!" (...no further explanation needed.)

Now that I'm a mom...I'd like to take this opportunity to personally apologize to my lovely mother (whom reads my blog daily...even when I don't post...or so she says) for all those times I acted like her, "DIET soda blunder" was somehow a reflection of her not caring that ~ her youngest daughter especially ~ would have to go another whole month without a sweet, carbonated, caramel beverage to wash down that ~~blackened~~ Grilled Ham and Cheese.

In fact, mom...you deserve a huge, "thank you"...because to this day I can do...and usually do, do...without soda."

So the moral of the story is that ..."Moms are busy and sometimes make grocery blunders." In most cases, it's not that mothers are out to sabotage their families by bringing carbonated aspartame into the kitchen...  .... .... .... .... (big sigh.....still getting over it...need time.....) .... .... ........ .......... ..

...but... rather increased responsibilities, busy schedules and ridiculous expectations that we are to see that the entire world's in perfect equilibrium 99% of the time!

(Exaggerated? Perhaps. But you get the idea.)

In my case, today's ~~only~~ blunder was the purchase of PUMPKIN PIE MIX for my soup....instead of PURE PUMPKIN...here's what resulted...and it was delicious!

Sweet and Spicy Curried Pumpkin Peanut Soup

Roasted pumpkin seeds (pepitas) (for garnish, optional but awesome, so not really)
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
1/2 teaspoon cayenne pepper
4 cups chicken broth
1 (30 ounce) can Pumpkin Pie Mix (I used Libby's and am SURE Pure Pumpkin would be fine too)
1 can unsweetened Thai Coconut Milk
1/2 cup half-and-half cream
3 tablespoons low-sodium soy sauce
2 tablespoons All-Natural Creamy Peanut Butter
salt and pepper to taste
*Additional half and half and cilantro to garnish (optional)

Directions:

Preheat oven to 375. Roast your Pepitas ~ about 10 minutes. Set aside.

Meanwhile, in a large pot melt your butter and then add flour, curry powder and cayenne until bubbly and a paste forms. Add stock and whisk until well incorporated and beginning to thicken.

Add pumpkin pie mix, coconut milk and cream, whisking constantly until well combined.

Add soy sauce, peanut butter and brown sugar and whisk until well combined. When soup begins to get bubbly around the edges, keep whisking and turn off the heat.

Salt and Pepper to taste, adjust seasoning to your liking and serve with roasted pepitas, cilantro and a drizzle of cream. Serve hot.

Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

2011-10-26T16:28:00.001-04:00

OCTOBER = Husband's Birthday, Daughter's Birthday, Son's Birthday, Wedding Anniversary and Halloween ~ OR ~ poorest, fattest, busiest month E.V.E.R. :)

Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

*these quick and easy Chicken Meatballs require no chopping or dicing and are perfect for kids and adults! Serve as mentioned here or with your favorite sauce!

Basic Chicken Meatballs

1 lb ground chicken
1 egg
2 pieces soft wheat bread (white would be fine)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 cup Parmesan cheese (plus more for garnish)
1/4 tsp kosher salt
about 4 grinds fresh black pepper
2-4 T olive oil

1/2 lb Orecchiette Pasta (cooked aldente)

Click on the following link for the Pumpkin Sage Cream Sauce (if you would like to lighten it up a bit - use half and half and omit the butter) *I also added a touch of freshly grated Nutmeg to the sauce for a little extra something :)

Directions:

Preheat oven to 350.

In a large bowl add all ingredients except for olive oil and mix together well with two spoons or super clean hands. Once mixed together form the mixture into meatballs and place on a plate.

In large pan, (I used cast iron) heat up your olive oil until hot (about 3 minutes) add your meatballs and allow them to sit undisturbed so they can brown and crisp ~ about 2-3 minutes. Flip over to brown the other side, again 2-3 minutes.

Place all browned chicken meatballs in an oven-proof pan and finish cooking in the oven about 6-8 minutes or until the center is HOT and no longer pink.

PLATE IT:
Coat your cooked pasta with the Pumpkin Sage Cream Sauce then place on a plate. Top with Chicken Meatballs and garnish with shaved Parmesan and sage leaves if desired. (Obviously you can coat the Chicken Meatballs with the sauce too, but I like to see the meatballs atop of the pasta thus adding contrast to the dish.) Enjoy!

Collard Greens with Red Onion and Bacon with Black-Eyed Peas with Bacon and Pork ~ Comfort Food and Good Advice

2011-10-16T10:59:00.002-04:00

When my husband returned home from work the other night, he was greeted by the aroma of Smoked Pork Shoulder and Bacon being rendered down and then slowly simmered atop the stove...

You see, earlier in the day I asked him what he wanted for dinner. I expected the usual response, "Something delicious, seems like a grilling night, right?" But instead to my surprise the man blurts out, "collard greens cooked in bacon with some sort of beans on the side."

It was obvious he had been giving it some thought.

An hour later I was strolling down the aisle of a local farmer's market, filling my basket with greens and pork, dried peas and onions....it would be my first time attempting collard greens and I needed to be prepared!

While checking out, there was an older African American woman in line with an entire basket of Mustard Greens ~ she must have had 15 lbs or 20! Instantly, I began second guessing my decision to go with a mixture of collards and turnips. I seized the opportunity to tell her of my husband's request and ask her for any advice (secretly hoping and praying she would hand over her ~ no-doubt ~ perfected family recipe....!)

Instead she smiled and responded, "Cook them with love my dear...just good ol' fashion love." I shook my head in agreement ~ and promised her that I would. :)

Click on the following links for the recipes and see my notes below:

Collard Greens with Red Onions and Bacon

Black-Eyed Peas with Bacon and Pork

My notes:

1. I halved both of these recipes

2. I used 1 lb Collard Greens and 1 lb Turnip Greens

3. I used dried Black-Eyed Peas, brought them to a boil for 2 minutes, then allowed them to sit in the water about 2 hours before following the recipe

4. For the Greens, I used Smoked Pork Shoulder in place of the bacon

5. I did not add the salt to the Black-Eyed Pea recipe as the bacon, pork shoulder and low-sodium Chicken Broth yielded the perfect amount of flavor to the dish.

6. The one thing that's missing here: CORN BREAD!!!

THE TRUE DEFINITION OF COMFORT FOOD!

Mashed Butternut Squash with Crispy Bacon and Shallot ~ The Perfect Autumn Side Dish!

2011-10-12T16:46:00.003-04:00

This adorable side dish is perfectly delicious for autumn!

Obviously, you do not have to do the whole "pumpkin ramekin" thing (I just thought it was cute) as the recipe concept would be just as awesome ....scooped on to a plate like mashed potatoes ...in casserole form OR used as a bottom layer or "bed" to roasted chicken or pork!

The kids should LOVE it too! I hope you give it a try! :)

Mashed Butternut Squash with Crispy Bacon and Shallot

Ingredients:

20 oz. Butternut Squash, cut into cubes
6 slices bacon
1 large shallot, sliced very thin
2 tablespoons butter
1/2 cup Parmesan cheese (optional)
Salt and Pepper to taste
Fried (or fresh) Sage leaves for garnish (optional)

Directions:

Preheat oven to 400.

Prepare a roasting pan by lining it with aluminum foil, set aside.

In a heavy pot, cook up bacon until crispy. *Turn off the heat. Set aside the bacon and place all of the grease (minus about one tablespoon) into a very small sauce pan/pot. (You only have to reserve the grease in a small pan if you want to fry up a few sage leaves in the grease to get them crispy - be careful not to burn them as they won't taste good, but if fried in bacon grease for just a few minutes...until crispy...the sage leaves are delicious!!!! You could skip this step and just use a fresh sage leaf for garnish instead.)

In the same large pot you cooked the bacon in, add your sliced shallot and allow it to sizzle up a bit in the bacon grease you left in the pot. *The pot should be hot enough to cook up the shallot to a desired slightly crispy texture without having to turn the heat back on - but if not - turn the heat back on for a few minutes until the shallot is finished - just be careful not to burn it. Remove shallot from the pan and set aside.

Now, if you haven't already done so, turn the heat back on to medium-high and add the butter. When melted add your butternut squash and stir all around...coating the squash w/the butter. After about 4-5 minutes, add the squash to your prepared pan lined with aluminum foil.

Place the pan in the oven and cook until squash is tender, 15-20 minutes. Once finished, add the cooked squash back to the large heavy pot and mash. Add your bacon (crumbling it in), shallot and cheese (if you're using) and stir until well mixed in. Salt and pepper to taste.

Spoon into ramekins pressing down with the spoon to make a smooth surface. Make pumpkin lines with toothpick, paring knife or any sharp utensil. If it's still hot, go ahead and eat...or reheat in the oven when ready to eat/serve. Place fried sage leaf on top to represent pumpkin stem before serving.