Foodie Junkie Girl

Brunch in Boston's South End

2010-06-15T09:58:00.000-07:00

My hubby and I decided to take a brief trip back to our old stomping grounds, Bean-town, it's where he did both under-grad and graduate schools, where I had my first "adult" job and where we met! Tear! and also where we enjoyed countless days of delicious and varying foods! Needless to say I was looking forward to hitting all my favorite spots however, when my initial brunch plans fell through we stumbled on this great find, on Tremont in Boston's South End. Stephi's on Tremont! Stephi's on Tremont is a new restaurant with an interestingly familiar name that has come to the South End. Stephi's on Tremont is the sister restaurant of Stephanie's on Newbury, a popular upscale restaurant that has been serving fabulous food since 1994.

For some reason I am addicted to bagels with salmon capers, red onions, and cream cheese. I have been making it at home and ordering it for brunch for the last 3 weeks so of course I was going to go for that again but then I saw the omlet which is a refreshing spin on an old favorite. It's a 3 egg omelet with smoked salmon, fried capers and chive cream cheese, I got the onlet with egg whites. I also ordered an executive mimosa with champagne, stoli orange vodka, cointreau and fresh squeezed orange juice served on the rocks a delicious addition to a delicious brunch. The omelet was perrr-fect! The salmon was cooked just right with a smokey taste and fried capers who knew frying them would add such robust flavors yummy!!! This was such a fresh and light meal! If you are in the area this is a must try!!!

In Season NOW: Raspberries

2010-06-15T09:35:00.000-07:00

Raspberries are a mid-summer fruit that comes in several varieties—beyond the classic pinky-red, there are a multitude of other types like: black, purple, and golden colors. YEah I didn't know that either. Their tart, sweet flavor and appearance make them a popular choice for desserts, either whole or mashed, and they're great frozen for throwing into shakes or you can make your own Sorbet!

Fun fact: each fruit is made up of about 100 smaller fruits called "drupulets", each with their own pulp and seed.

They're a good source of the antioxidant ellagic acid, manganese, vitamin C, and riboflavin. When purchasing, avoid berries that look mushy or moldy, and look for full, firm, brightly colored fruit. Since they're highly perishable, eat them as quickly as possible after purchase. Don't wash the berries until you're ready to use them, as this makes them more prone to spoiling.

YUMMY!

Diners, Drive-ins, and Dives.....Cleveland,OH!

2010-06-01T08:54:00.000-07:00

I am so obsessed with the show Diners, Drive-ins and Dives I LOVE IT! Everytime I go to a new city I always check Guy's list to try out a new place. I spent Memorial Day weekend in my husbands childhood city of Cleveland, OH and I immediately took to the list! Low and behold I found so MANY!!!! I decided to narrow it down to 2.

1. Lucky's Cafe: We went there for breakfast Lucky's is strictly from garden to table! There is even a garden outside near the patio seating area. The Desserts looked fresh and the atmosphere was non-pretentious and very much a neighborhood type feel. Lucky's is located in the Tremont area of Cleveland which is very up and coming. The food YUM! I opted for the Omelet and it was bigger than I thought it would be took up the entire plate! It was fresh, cooked well and all and all good food. It also came with this banana nut bread slice and it was so delicious melt in your mouth. I also covered it with homemade jam. A matter-of-fact everything is homemade there the hot sauce, ketchup, EVERYTHING! Definitely one to try! 777 Starkweather Avenue Cleveland, OH 44113 www.luckyscafe.com

2. Geraci's Restaurant: This reminded me of a scene from the Sorpranos or The Real Housewives of New Jersey! Just Kidding! It was small dark cozy and ITALIAN! Geraci's has been in Cleveland for over 50 years and the owner who is 90 is still there making pizza. The menu is loaded with all your italian favs but we went there to try out the PIZZA!!! Which I must confess was hard for me to eat as I just had all 4 wisdom teeth removed but it was soooo worth it! We ordered the pepperoni and the "works pizza" and they were both delicious! The crust crispy yet not too hard or thin it was perfect. The topping fresh and that sausage on the works was NOT at all what I expected it was so fresh and tiny not the chunky or big pieces of sausage the sometimes place on pizza. The Whole family went and we had good food, good convo, good times! 2266 Warrensville Center Rd Cleveland, OH 44118 www.geracisrestaurant.net

Although we didn't get to go here this time another great place to try is Melt in Cleveland my brother-in-law raves about this place as does my in-laws. This restaurant has several spins on the childhood favorite, grilled cheese sandwiches, what Melt does is takes it to an adult level without taking away that cheesy down home fun!!!!!

YUMMMMMMYYYY!

Yummy Healthy Side Dish: Roasted Baby Carrots

2010-05-24T10:44:00.000-07:00

This is a simple side dish goes great with chicken, fish, beef anything! It's delicious and simple!

One package of mini carrots
2 teas. of Cinnamon
Dash of salt
Dash of pepper
1 tbl. of Olive oil

Toss carrots in olive oil, cinnamon, salt and pepper.

Arrange carrots in a single layer on a baking dish and bake at 400 degrees for 10min turning the carrots and again for another 15 min.

YUMMY!!!!

Twist on a Louisiana Favorite: Crawfish Etouffee

2010-05-24T10:32:00.000-07:00

In our household we are always competing to see who has the best etouffee. My little brother adds sausage in his, my dad adds cream of mushroom and cream of celery, my step dad adds crabmeat and my mom keeps it traditional. So I decided to kinda combine some of those elements by adding a little twist to mines. I absolutely LOVE Crawfish maque choux! Maque Choux is not a French phrase but is supposedly of American Indian origin. Corn and Tomatoes were always in abundance. Some call this Creole Smothered Corn. The key to this dish is taking the corn kernels right off the cob in order to get the milk from the corn. So I decided to use the corn kernels and homemade sausage from home for my etouffee. To top it off, this dish is usually served over rice, however I decided to serve it over pasta! A fun pasta!

What you need:

1 C. Cooked Rice
2 lbs. Crawfish Tails Farm raised in Louisiana (Check and make sure the product doesn’t say China or Japan trust me it’s a totally different taste)
1 Bell Pepper Chopped
1 Red Bell Pepper Chopped
1 Banana Pepper Chopped
5 Garlic Cloves Minced
1 med onion chopped
2 ½ Sticks of butter (I know I never said this was a fat free dish)
3 Ears of corn Kernels removed from cob
1 C. Campanelle pasta cooked
¼ C. Chopped Onion tops for garnish
Fresh Jalapeño Sausage
Cayenne Pepper, Black Pepper, and garlic powder for seasoning.
Babineaux’s Creole Cajun Seasoning
Serve with Garlic French Bread Recipe, Tomato Strawberry Salad and Roasted Mini Carrots.

In a large dutch oven pot melt 2 ½ Sticks of butter.

Once the butter is hot add onions, bell peppers, red bell peppers and banana peppers stir until onions are transparent add the garlic cloves.

Add the cut sausage (I got the sausage from home) and sauté.

An Easy way to take the kernels off the cob is to use a bundt baking dish. Simple and easy!

Add the fresh corn and sauté.

Add the crawfish.

Stir and let simmer for about 25-30 min stirring ever so often.

Serve over rice or pasta and top with onion tops.

Over Pasta

Over Rice

My Neighbor enjoying her dish!

Serve with Garlicky French Toast!

Take one loaf of french bread cut in half and load each half up with pads of butter (a stick in total) and fresh sliced garlic (about 6-8 cloves sliced) cloves. Wrap in foil paper and bake in the oven at 400 degrees for about 10min and slice while hot! YUMMMY!

Un-Fried Fish Tacos with Peach Relish

2010-03-26T19:37:00.000-07:00

So I have been watching calories and enjoying this weather and I wanted to make me a dish that was fresh and light; one where I could sit outside with a glass of Sangria and just enjoy life to the fullest. Ok I am afraid I am getting a bit poetic but I wanted something fresh and fun and I decided tacos with Tilapia and peach relish. I was initially going to use mangos but I decided on peaches!

You can use any kind of fish as well....catfish, mahi mahi. I Actually ended up using the leftover relish as a topping for this baked catfish I made the next day (you can see the pick below)

What do you need:

Corn Tortillas
2 peaches peeled and diced small
1 jalopeno seeded and finally diced
1 garlic clove minced
1 small limed juiced
1 lb of Tilapia sliced
1/2 c. Panko Japanese Style Bread Crumbs
Seasoning, Cayenne Pepper, Salt, Pepper
1/2 c Red Onion Finely Diced

Make relish first and let sit till room temperature. Preheat oven to 350.

Combine peaches, onion, jalopeno, lime juice, salt, and garlic and toss.

In a shallow baking dish place panko breading and season. I did mines a bit spicy. Coat fish with seasoning and panko breading.

Bake for 10-12 min, or until desired doneness.

Warm tortillas and place 2 strips of fish in tortillas top with a tbl of peach relish and a dollop of guacamole mmmmmm YUM!

Serve with a huge side salad!!!

Side Salad Option:

1 handful Mixed greens
1 handful Spinach
1/2 Cup sliced Strawberries
1 tbl Walnuts
1 tbl Feta Cheese
eyeball Purple Onions

Baked Catfish topped with Peach Relish!

Super Easy Spaghetti with Simple Pasta Sauce and Hot Italian Sausage

2010-03-26T18:36:00.000-07:00

So I have been watching the Sorpranos seasons 1-6 pt. 2 and in absolutely every single episode they are eating! Pasta, ziti, etc... and although I have been doing no carbs, well I take that back not "NO" carbs just limited carbs; but after countless episodes I decided to bite the bullet and indulge in some yummy pasta...CARBS!!! They are great! But the thing is I wanted it now I didn't want to spend 2 hours stirring and making my homemade pasta. So.....I whipped up this quicker version and honestly guys I think it would make Carmella Sorprano proud!

This meal is perfect for impressing a date, a surprise family gathering (more like your family popping up and surprising you) , or wowing your gal pals with dinner wine and celebrity gossip!

What do you need:

1 28 oz can of Diced tomatoes and juice
1 lb of sliced fresh Italian Hot Sausage (I used Hot you can use sweet, mild, or shrimp, or even mushrooms)
5 Minced Garlic Cloves (Lots of Garlic YUM!)
1/4 c. Basil Leaves Fresh please people
1/8 teas Sea Salt, Pepper
Crushed Red Pepper Flakes (I used about 2 teas plus a dash ok 2 dashes but season to your own taste)
Shaved Parmesan Cheese for garnish
1/2 box of Spaghetti Cooked according to package (I cooked mines Al dente I will explain why later)
2 tbl. Olive Oil
1 teas sugar
1/4 c Red Wine Preferably one that you are serving with dinner but this is optional.

Okay ladies and gents get ready! Boil water with salt and cook pasta till al-dente (It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.) Set Aside.

Next heat olive oil in a large dutch pot on medium high heat, once heated add minced garlic and saute.

Add sliced sausage and saute till browned on both sides but NOT cooked throughout.

Turn heat down a tad you don't want red sauce flying up everywhere. Add one can of diced tomatoes stir, add sugar (it's supposed to help in balancing the acidity of the tomatoes) and seasoning (red pepper flakes,salt, pepper, more red pepper flakes). Add wine here if you'd like cook till slightly thickened about 7-10 min on medium low heat.

Turn off flame and remove from heat toss in pasta. Cover pot. This is why it helps if the pasta is a bit hard because it will cook more once in the pot and then it will come out PERFECT! Not Mushy :(

Toss in basil and serve topped with Shaved parmesan cheese! And viola! Yep that's it dinner is ready in 30 minutes (Actually less) and it's hearty and filling! Life doesn't get any better than that!

P.S. When you are reheating this dish skip the microwave take a shallow skillet with about 2 teas of olive oil heat till hot them add about a cup or less of pasta and sausage and saute until heated throughout! Trust me way better than nuking it!

YUMMY!

Comforting Chocolate Chip Cookies

2010-03-15T09:41:00.000-07:00

I was thinking of a snack to make for my husband as he was driving home this weekend and I wanted him to have a treat for the drive back. He LOVES cookies and I thought what an easy treat to eat while driving and they can keep for a while so he can enjoy a few midnight snacks. Beware my calorie conscious girlies these are jam packed with the good stuff BUTTER!! But for the man in your life these are great they also make great gifts to anyone who needs a sugary pick-me-up! These cookies are the best of both worlds crispy on the edges and chewy in the center, it doesn't get any better than that!

You can also use this basic recipe as a platform to add raisins, pecans, walnuts, craisins, coconut, even oats!!! But for the Hubby this time I just kept it simple and delicious!

What you Need:

2 3/4 C. of flour sifted
1 1/4 teas salt
1 teas Baking Powder
1 teas Baking soda
2 1/2 sticks of softened room temperature butter
1 1/4 C. Packed Brown Sugar I used dark
3/4 C. Granulated Sugar
2 Large eggs (added one at a time)
1 teas PURE vanilla extract
1 1/2 C. Semi-sweet Chocolate Chips (Use good chocolate)

Pre-heat oven to 350 degrees.

Sift together all your dry ingredients flour, salt, baking soda and baking powder.

In another bowl (fitted to your mixer) using the whisk attachment Beat Butter with both sugars on a medium high speed until fluffy.

Beat one egg at a time. Add vanilla.

Reduce standing mixer to low speed and switch fitting to paddle attachment. Add flour mixture beat until well combined, occasionally stopping in-between additions to scrap the sides of the bowl and paddle attachment.

Using an ice cream scoop drop dough onto parchment lined baking sheets, spacing dough about 3 inches apart (these buggers get big). Bake for 15 min. Seriously don't look at them and think a few seconds more take them out let them cool (5min.) and they will be perfection!

Cooking them longer will result in very crispy cookies trust me! (P.S. if you do over-cook a bit you can place the over crispy cookies in the microwave for like 30 sec and they are as good as new).

YUMMY!

Scallops with Bacon, Edamame and Creamy Grits

2010-03-11T16:22:00.000-08:00

I must admit I have been very busy so sorry for the delay of recipes. However, I am back in action I mean in the kitchen!

I have been trying to come up with a fresh new dish and I think I got it. I tried this dish with shrimp first but I prefer the plumpness and juiciness of the scallops. I also used frozen peas the first time I made this but I always use frozen peas I wanted a different type of green, so I used frozen edamame (I just heated the frozen pods a bit and popped out the soybeans). The idea of using edamame came to me after having sushi at my favorite sushi place; I ordered Edamame as an appetizer.

I make these creamy grits all the time for breakfast and for my shrimp and grits dish and with this pork dish I make as well. I was thinking initially to serve this over pasta but eating this dish with the grist just melt in your mouth! This is a colorful fresh meal which I am sure you will love!

What you need:

2lbs of Scallops
4-5 slices of bacon
salt and pepper to taste
2 tbl. of butter
2 finely chopped shallots
2 garlic cloves minced
1 chopped red pepper
1 small bag of frozen edamame (shell if you cannot find them already shelled)
1/2 c. white wine (I used a Sauvignon Blanc)
1 c. Grape tomatoes halved
6 leaves of thinly sliced fresh basil

First cook the grits:

2 cups heavy cream
1 cup skim milk
salt/pepper to taste
1/2 stick of butter
1 c. regular uncooked grits

Bring the heavy cream, skim milk, salt and pepper and butter to a boil. Once Boiling reduce heat to low and add grits whisking constantly. Turn off heat and let stand covered, whisking occasionally. Note: you may have to add milk or heavy cream to grits before serving to get the right consistency.

I cooked my bacon in the microwave, until crispy. Reserve bacon drippings take bacon and crumble and set aside.

Season scallops with salt, pepper, and cayenne pepper. Heat bacon fat over medium high heat until it's hot. Sear scallops for 3 min. on each side. Set aside

Add about 2 tbl. of butter to the pan add shallots and garlic. Saute till they are soft.

Add the red bell pepper and edamame. Cook for about two minuets. Add wine and deglaze pan by scrapping the particles off the bottom of the pan.

Season to taste, add tomatoes, bacon and cook till they are soft not mushy. Return scallops to the pan cook for 1 min. Remove from heat and sprinkle in basil.

Serve over creamy grits.

Yummy!

Crabmeat and Lobster Stuffed Manicotti

2010-02-08T15:33:00.000-08:00

Valentine's Day is right around the corner last year I made baked lobster tails and the year before that I made manicotti I decided I liked them both so why not combine them, but nix the tomato sauce for a Béchamel sauce and add crabmeat AND lobster to the mix! MMMMM Perfect sexy Valentine's Day Dinner! Lets get started!

What you need:

6 tbl of butter
5 tbl. flour
shallot, minced
pad of butter
1/4 c. parmesan cheese
4 c. milk of if you dare Heavy Cream (it's what I used in the test kitchen)
1 lb. Manicotti cooked
8 oz of lump crabmeat
4-8 oz of lobster tails (if you cannot find it freshly prepared in the seafood section then buy the tails and roast in the oven at 400 degrees for about 10-15 min with a bit of butter let cool and chop)
1/8 teas. Freshly grated nutmeg
15 oz. ricotta cheese (I used whole milk cut calories by using part skim)
Parsely for garnish
salt (very very little), pepper, and cayenne pepper, Babineaux Seasoning (if you have)
2 cloves of garlic minced
Fresh Lemon Juice (half a lemon)

Preheat oven to 400 degrees. In a large pot cook manicotti in boiling water, cook til "al dente" which means to cook until firm but not hard. Set Aside.

In a med large saucepan. Melt butter on med. high heat add one tabl. of flour at a time stirring briskly to dissolve after each addition.

Pour in milk or heavy cream one cup at a time and whisk briskly so that sauce is smooth there should be no lumps. Whisk quickly and briskly after each addition, remember no lumps. Lower heat and add nutmeg. Continue to stir. Add 4-6 grinds of the pepper mill and a couple of pinches of cayenne pepper. Congrats you made Béchamel sauce but we will add cheese for this recipe. Stir, lower heat and stir in 1/4 c. Parmesan Cheese. Set aside and stir occasionally.

In a large skillet heat on med high heat a pad of butter saute shallot and garlic set aside.

In a large mixing bowl add lobster, crabmeat, lemon juice, ricotta cheese, shallot and garlic mixture, pepper and cayenne pepper. Combine, I used a big fork it helps break up the fresh lump crabmeat (please don't use artificial crabmeat)

Take a 13 X 9 baking pan. Pour one half of the Béchamel sauce in the middle of the dish.

Take the cooked and cooled Manicotti and stuff with the crabmeat mixture. I used my hands and took a little bit of the crabmeat mixture at a time and pushed into the manicotti. Don't worry if the manicotti is flattened a bit the the stuffing will puff it up. Also don't fret if the pasta breaks you can turn the torn side facing the béchamel sauce at the bottom of the baking dish. Stuff until you have filled the baking dish.

Top the stuffed manicotti with the rest of the sauce and bake for 20 min. Until bubbly.

Sprinkle with chopped Italian parsley, fresh ground pepper and parmesan cheese. Serve hot!!!!

This dish is simply amazing I served to my mom and step-dad and they loved it!

Serve with these fresh colorful side dishes, sugar snap peas and berry summer salad! YUMMY!!!

Sautéed Sugar Snap Peas with Grape Tomatoes

2010-02-08T15:32:00.000-08:00

This is the perfect side dish to accompany Cornish Hens, Baked Chicken or Fish, Crab and Lobster Stuffed Manicotti.

Sugar snap peas
grape tomatoes
pepper
olive oil or a pad of butter
Spinach

Over medium high heat, heat 1 tbl. of butter when butter is hot add grape tomatoes and sugar snap peas and 2 grinds of your pepper mill, and saute until the tomatoes are shiny and starting to burst. Serve immediately.

YUMMY!!!!

Berry Summer Salad

2010-02-08T15:31:00.000-08:00

I know summer isn't here but I figure if I eat summery then perhaps summer will come faster! OR maybe not wishful thinking I suppose. This salad goes perfect alone or topped with chicken, or shrimp. Or served along salad BBQ!

What You need: (Measurements for this is eye-balled)

Spinach leaves
blueberries
Sliced strawberries
Chopped pecans
feta cheese
Poppy seed dressing

Toss ingredients in and bowl and top with poppy seed dressing!

Nice and Light Spicy Chicken Tomato Soup

2010-02-08T14:08:00.000-08:00

I love tomato bail soup I am constantly ordering the one from Jason's Deli. Durning the wintry weekend we had in North Carolina I decided to combine my favorite two things tomato basil soup and baked chicken. I didn't want to spend all day boiling a chicken so I took a short cut.

What to get:

2 chicken thighs and 4 chicken legs (seasoned with salt, pepper, oregano, cayenne pepper, garlic powder, and paprika rub in to chicken)
4 c. Chicken Broth (Low Sodium)
1 tbl. Olive oil
1 small onion chopped
6 Fresh Basil Leaves chopped
2 stalks of celery chopped
1 can condensed tomato soup (Campbell's)
1 teas. oregano
salt (very little) and pepper to taste
2 bay leaves
1 teas. of Cayenne pepper
1 Quart Organic Tomato Soup

In a baking dish bake seasoned chicken.

Set oven to 400 degrees bake for 30 minutes flip chicken pieces and bake for another 30 minutes remove from oven and set aside.

In a large dutch pot (preferably Martha Stewart's) heat 1 tbl. of EVO and saute onions till transparent.

Add chicken broth, bay leaves, celery, and bring to a boil. Let boil for about 5-8 min. Bring to a simmer. The smell of this cooking will be so intoxicating! Season with pepper and 1 teas of oregano. Add can of condensed tomato soup stir and let simmer.

Let simmer for about 30min then add the baked chicken. You can take the chicken off the bone if you would like or you can just throw the chicken pieces in bone and all; thats what I chose to do this time around.

Add the Tomato soup to the broth and chicken. Add chopped fresh basil and 1 teas. of cayenne pepper, cover and let cook on med. high heat for about 30-45 min until the meat of the chicken is falling off the bone. Stir occasionally.

Then serve!!!! MMMMMM Warm Spicy and delicious!!!! Just what I needed for this cold weather.

Serve with a side salad or bread or this little kicked up bread, it's in keeping with the theme of the soup:

Tomato Basil Bread:

1 Arnold Sandwich Thin
1 tbl. of Chopped fresh Basil
1 tbl of Parmesan Cheese
Tomato slices
1-2 Skinny slices of Goat Cheese
1 teas. Olive Oil

Preheat Broiler to high. Separate the top and bottom pieces of bread and brush each one with a little olive oil. Place 1-2 slices of goat cheese on top of the olive oil.

Top with tomato slices any kind of tomatoes you have, I used grape. Top tomatoes with bail and then parmesan cheese. Sprinkle with two grinds of your pepper grinder. Place in oven for 5 min. Serve hot!

YUMMY!!!!!

Daddy's Doughnuts

2010-01-31T13:24:00.000-08:00

My dad usually made breakfast every morning and it was usually pretty hearty and everyday it was something different. These doughnuts were my favorite thing he made, I looked forward to mornings where these little yummy balls greeted me at the breakfast table.

Since I have been snowed in all weekend I decided to make his doughnut treats for my neighbors. These are perfect if you are babysitting I promise kids will love you for life or it works as a great brunch recipe as well or anytime you want a quick yummy treat!!! My dad used to serve them glazed with eggs and bacon, I have added a few more options to make them even more fun!!!!!

What you need:

10 pack can Pilsbury of Grands Jr. Golden Layer Biscuits
1/2 c. Powdered Sugar
2-4 tbl of Water
Semi-sweet Chocolate Morsels
Good Can of Carmel or Homemade Carmel
Good bottle of Strawberry or Raspberry syrup (Or homemade syrup)
Vegetable Oil enough for frying

This a quick dish has great presentation. I recommend using really good carmel, chocolate and strawberry syrup. You can buy these at small specialty shops like Parker and Otis in Durham or Whole Foods. If I don't make it I buy it organic and homemade from local shops. Barefoot Contessa has a really good melted chocolate sauce as well and Deluce De Leche sauce too.

In a med to large sauce pan pour enough oil (halfway to top) and heat over med high heat. Take biscuits one by one from can and cut into four pieces, do this with all biscuits. Set aside.

While waiting for oil to heat up prepare dipping sauce and glaze. For glaze take 1/2 c. of powdered sugar and place into bowl. Add water by the tbl. to sugar stir after each water edition until you have a consistency that will allow you to drizzle very easily. Set aside.

Melt about 1/4 c. chocolate morsels either using a double broiler or in the microwave in 30-sec. intervals stirring in-between each 30 sec time interval, it should only take 1 min. Place into ramekin and set aside. Heat carmel in another ramekin and set aside. Pour raspberry or strawberry sauce into a third ramekin and set aside.

When oil is hot, drop a few pieces of biscuit dough and fry till they float up, then flip to the other side and fry until brown, remove from heat and drain on a paper toweled plate. Drizzle immediately with glaze. Cover with foil paper to keep warm. Continue to fry, flip, and glaze little doughnuts until done. Serve immediately with side sauces. This makes about 40 little doughnuts!

P.S. believe it or not these yummy little treats are also good at room temperature too so if they sit out durning the day it's okay they only get better! YUM!!!!!

Superbowl All Genders Approved Menu

2010-01-28T07:57:00.000-08:00

Tear the end of football season, but don't fret because this year we will go out with a bang, on the field (I am a Huge Saints Fan) and on the palette! The dishes are exciting and sure to please both Colts and Saints Fans as well everyone else!

On the Menu:

No whimpy Patties here! Sirloin Sliders

Guilt Free Empanadas (Or not So Guilt Free) with Guacamole

Steak Bites with Louisiana Style Bloody Mary Dipping Sauce

and because no Super-bowl menu is complete without dessert:

Chocolate Chocolate and More Chocolate Brownie Bites

p.s. You cannot think of calories when you eat these just enjoy!!!!

No whimpy Patties here! Sirloin Sliders

2010-01-28T07:51:00.000-08:00

I love Sliders even more than burgers they are so cute and bite sized I feel Like I can eat and eat them! LOL. But they are bite sized and for an event like superbowl the less plates and silverware the better!

What you need:

1 lb. Ground Sirloin lean and trim
My Seasoning mix 2 teas. Cayenne Pepper, 1 teas. salt, 1 teas. pepper, 2 teas. garlic powder, 2 teas. chili powder, 2 teas. oregano, 2 dashes of Louisiana Seasoning, and 1 teas smoked paprika.
Dinner rolls 12 cut in half
Condiments: Mustard, ketchup, mayo
Boston Bib Lettuce
Sliced pickles
Shallot chopped small
pad of butter
1 tbl. of Olive Oil

In a large mixing bowl season and mix ground sirloin, I use my hands to mix most effective.

In a small skillet melt the pad of butter and saute shallot till transparent set aside.

In a large skillet heat 1 tbl. of olive oil over med high heat.

Grab a little more than a tablespoon full of meat and roll into a meatball.

Then flatten that meatball and place in the hot skillet cook for about 7 min on each side. Transfer done patties to plate and allow them to rest.

To build sliders place a teas. of shallot mixture at the bottom of the roll top with cheese if you'd like or patty. Top patty with a slice of pickle. Do the same with all and serve on a platter adorned with bib lettuce, tomatoes, and condiments! Note: You can toast Dinner rolls if you like on a hot skillet with melted butter, just lightly toast the sides touching the patty.

These are a crowd favorite every-time!!!!! Serve with Curly French Fries and a Cold red Stripe! Yummy!

Guilt Free Empanadas with Guacamole

2010-01-28T07:50:00.000-08:00

These baked yummy appetizers are about 150-160 calories for 3 depending on your meat. In this example I used a slim and trim ground sirloin you can use ground pork, chicken, or turkey (I have done turkey before and its scrumptious) You can even nix the meat add black beans and corn and reduce the calories even more! Whatever you choose to do they are delicious! And the guacamole is just the icing on the cake!

Let's get started!

What you need:

1/4 c. Carrots minced
2 minced garlic cloves
1 small onion minced
1/2 red bell pepper minced
1 red potato minced
1 jalopeno minced
1 teas Cayenne Pepper (Little less if you like less spicy)
1 teas Cumin
1 teas. Chili Powder
salt/pepper to taste
1 pckg. Wonton Wrappers
2 tbl. Olive Oil
2 avocados
Avocado Seasoning Package (see picture below)
Pico De Gallo or Fresh Made Tomato Salsa

First start but mincing all your veggies really really small! They need to be so small you cannot tell the difference!

Season your meat with the above mentioned seasonings you can use as little or as much, I like a little bite back when I bite into my empanadas.

Place 2 tbl. oil in a large skillet over med high heat, when hot add veggies and saute till soft. Next add your seasoned meat and saute till browned. While sauteing it chop it up so it can be as small as possible.

Set aide to cool. Take out a large cookie sheet and spray with non-stick cooking spray. Take a teaspoon and place a little bit of our meat mixture in the middle of the wonton wrapper. Using water wet wrapper along the edge of one side. Fold over in a triangle shape pressing to make sure they stick. You want to fold them corner to corner diagonally.

Once you have a cookie sheet full, bake at 400 degrees for 12 min.

Place in serving dish and serve immediately.

While baking make your guacamole, mash two avocados in a bowl, add seasoning packet and mix thoroughly. Next add the tomato salsa, pico de gallo you can find it at specialty groceries in the fresh veggie aisle. Fold in salsa and serve. Want it spicy use a hotter tomato salsa!

This is a YUMMY guilt free dish!!!! Serve with a cold red stripe!

Steak Bites with Louisiana Style Bloody Mary Dipping Sauce

2010-01-28T07:48:00.000-08:00

Okay I honestly make these all the time!!! Every-time I have a get together this is usually one of my go-to tried and true appetizers. It's yummy hearty and never fails. Paired with my Louisiana Style Bloody Mary which I just decided to place in a bowl instead of a cup and now I can call it a dipping sauce. The difference from the drink and the sauce is that I turn up the heat a bit more on dipping sauce, using a Hot Sauce made in Lafayette, La., and I keep things a bit chunky as well. I started this recipe when I lived in Boston, a friend of mines used to order steak tip all the time, and so one day I decided to make them, for him and I perfected the seasoning over-time cooking, pairing the tips with a baked potato or french fries. One day I decided to cut them smaller and serve as an appetizer, but thought what can I use as a condiment. Well the first sauce I tried, yucky I just doctored up and seasoned ketchup, ewww I know I didn't serve it. Then while at brunch while having a Bloody Mary I thought this is bland not nearly as spicy as my aunt's at home and then I thought hmmm steak, vodka, tomato sauce hmm. I tried it and have been making it ever since!

What you need:

2 lbs. Sirloin cut into bite size pieces or chunks
1 tbl olive oil
Seasoning (I took a picture of the seasoning I used you may not be able to get the Creole seasoning but the Montreal Steak Seasoning is a must and Cayenne pepper for added heat!)
Salt/Pepper to taste
Shallot Minced
8-oz can of tomato sauce
2 tbl. Worcestershire Sauce
1 tbl. Horseradish (I use the Extra Hot kind)
1/2 c. Vodka
2 teas. Hot Sauce (Use your favorite kind)
Long Bamboo skewers or toothpicks

Lets start with the sauce. In a small saucepan on med. heat saute shallot in 1 teas. of olive until transparent.

Lower heat and stir in tomato sauce, worcestershire sauce, Horseradish, salt and pepper, and hot sauce. Let simmer for about 10-min. then add the Vodka let simmer on low heat (not bubbling) till steak bites are ready.

To make steak bites heat 2 tbl of oil in a large skillet.

Wait till oil is hot, you can tell if it's hot if the oil starts to pull away from the sides of the pan. make sure meat is dry, wet meat won't brown. Place Meat up on one side and sear for about 5-7 min (depends on size of pieces) and turn to opposite side to cook. Cook according to you likeness I like med well. After cooked place in bowl and cover with foil paper, meat will continue to cook.

Once completed place on serving dish with bloody mary sauce and bamboo sticks and serve hot!! YUMMY!!!

Chocolate Chocolate and More Chocolate Brownie Bites

2010-01-28T07:47:00.000-08:00

If you love chocolate and I mean LOVE chocolate you will not be able to put these down! Okay I took a page from that chick on Simply Homemade and used Betty Crocker to help me on this yummy sinful gooey little treat! I do that allot especially if I am cooking dinner, and making apps I take a shortcut on the dessert sometimes; but believe me, these will not taste store bought!!!! These are perfect for Super-bowl, book club, romantic dinner, or even girls night in!!!!

What you need:

1 Pckg. of Betty Crocker Brownie Mix with Fudge (see picture below) Prepared according to package in a separate bowl.
1 Pckg. of Betty Crocker Double Chocolate Chunk Cookie Mix (you can use other cookie mixes as well if you'd like) Prepared according to package in a separate bowl.
A pad of butter for greasing
12-oz bag of semi-sweet chocolate chips
3/4 heavy cream
6 tbl. of butter
And a whole lot of will-power!

Preheat oven to 350 degrees. Grease 13 X 9 baking dish I used a glass one in this case. Prepare brownie mixture and pour batter into prepared baking dish, spread evenly.

Take prepared cookie dough mixture and take tablespoon size balls and drop in brownie mix, as so.

Bake for 35-40 min. Let cool completely 1 hour. Let me just say the house will smell so delicious and you will want to eat them now but don't we are not finished yet!

Once cooled you can do one of the following:

Drizzle with Chocolate
Drizzle with Melted Frosting (Cream Cheese, Chocolate, Peanut Butter)
Frost it with any of the above icings OR
Pour another layer of chocolate on top...Ganache Chocolate

I decided to go with Ganache in this case, it's easy I use it on allot on top of my cakes, bars, and besides the intention of this recipe is to appease those chocolate lovers out there and the one sitting in front of this computer!

To make the Ganache:

Heat butter and heavy cream over low heat till just hot, you don't want this to boil at all have patience it will pay off. Place 12-ox semi-sweet chocolate morsels in a bowl.

Once the butter/cream mixture is ready pour over chocolate morsels let sit for 15-20min then stir till smooth.

Once smooth pour of brownie mixture and don't touch till Ganache is set, 30-min. You can place in the fridge if you like to speed up the setting process.

Set Ganache

Once set cut into cute mini squares or bars however you'd like and serve!!!! MMMM this is sinful! Yummy!

So yummy and rich!!!

Great Snack Idea that is healthy and Quick!!!!

2010-01-25T11:09:00.000-08:00

Want a yummy snack idea for midday or when you get the munches! I love this!!!

1- English Muffin (I do the 100 Calorie Honey Wheat one they are light by Thomas) You can toast if you like
2 tbl.- Hummus (about 1 tbl. on each side) I like the Spinach and Artichoke Hummus or the regular one works great as well.
2- Slices of Tomatoes (in season now Plum and Grape, but with a plump tomato slice fresh from the Farmer's Market this will be to die for!)

Prepare you English Muffin anyway you'd like toast I like to just heat mines in the microwave for like 10-sec and then spread hummus on each side and top with a tomato! Such a hearty and healthy snack! Total Calories: 14 (tomatoes), 100 (english Muffin), Hummus (2 tbl. 50-70 calories depending on the brand and kind you get) Total 184! YUMMY!!!!

Valentine's Day Shrimp Pasta with Spinach and Pine Nuts for 2

2010-01-22T07:41:00.000-08:00

Valentine's Day is right around the corner so I will spend these next few weeks on dishes that are filling, easy and elegant! This dish has gone through so many variations first it started off as one of those I have shrimp and pasta lets make a last minute meal, then I added spinach, then I started with a cream sauce and decided that I want to try something lighter, and after all those trials and errors I have found something that works and that more importantly is YUM! The fun thing about this recipe is that instead of shrimp you can use fresh oysters, scallops, clams. You can also add a bit of heavy cream and grated parmesan cheese to the butter to make a creamy sauce and if you do that you can use a penne pasta and bake! But for now I will show you the basic one before expanding!

What You Need (Basing this recipe on diner for 2):

1/2 lb. of Angel Hair Pasta (used in the pictures) or Linguine
1lb. Large Shrimp (Seasoned with a couple dashes of salt and 3 grinds from the pepper mill)
Salt/Pepper
6-8 Garlic Cloves (whole)
2 tbl. Pine Nuts
Small shallot
1 1/2 Sticks Butter (Unsalted)
2c. or two handfuls of Spinach
2 Strips of prosciutto

In a small sauce pot on extremely low heat slowly melt 1 stick of butter with minced Shallot. Cook until Butter is melted and warm.

In a small saute pan heat 1 Tbl. of butter over medium heat till butter is hot, but not browned. Add garlic cloves and pine nuts to the hot butter saute until garlic cloves are browned and fragrant. Set Aside.

Wipe off pan and use it to fry up the prosciutto until crispy, place on paper towels and set aside. When the prosciutto cools off crumble and set aside.

In a large skillet heat over med high heat the shallot butter mixture in skillet, when warmed add shrimp and season to taste with salt and pepper. Cook until shrimp are pink on both sides.

Add 2c. of Spinach and reserved pine nuts and garlic cloves cook until the spinach is wilted.

Now I take a servings portion of pasta and in a small bowl pour half the shrimp mixture over the pasta and toss together (coating pasta in butter mixture) then I plate it. Top pasta with Shaved parmesan cheese (it just looks so much more elegant), crumbled prosciutto and cracked pepper. Serve with crusty bread it's perfect for sopping up that buttery goodness after the pasta is gone.

For Valentine's Day Serve this elegant dish with Riondo Prosecco. This fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean delicate finish. Make it more festive by adding a small scoop of your favorite sorbet (Mango, guava, and raspberry goes well) or just leave it as is.

Crisp, Elegant, Delicious!

My Yummy Cheesy Baked Ziti!

2010-01-13T21:18:00.000-08:00

I have run across lots of Baked Zitis in my day and one thing I found that they all have in common is cheese (and lots of it)! A good baked ziti must bubble over in that scrumptious gooey goodness! Okay so I am getting very descriptive with cheese, right; but it's true. You can make your own sauce, which I have done and walked you through as well. Or you can choose to use no meat at all. I use veggies such as mushrooms in mine, as well as green and red bell-peppers (even carrots)! For this recipe I decided to use hot italian sausage. I usually use the sweet italian sausage-- I like the taste of the sweet meat with the spiciness of my tomato sauce. One thing I stress is the use of FRESH produce and meats. Your local super walmart may not be the freshest place. I like butcher shops, Whole Foods, smaller specialty stores and my favorite place...the Farmers Market. Not only do they have fresh produce but often times they have fresh meat and cheeses. As far as the noodles go, feel free to use any type you'd like. I know it says baked Ziti but I have used Ziti, Rigatoni (which I used for this example), Penne or Bow-tie pastas; whatever your preference! Okay lets get started.

What you need:

2 tbl. Extra Virgin Olive Oil (EVO) plus more for baking dish and sauteing meat
1/4 c. Red Bell Pepper chopped (half of a Red pepper chopped)
1 Small Green Bell Pepper chopped
1 med onion finely chopped
3 stalks of celery (finely chopped)
Mushrooms (optional-- use as much or as little as you'd like. I use a whole small package-sliced. I use baby bella and sometimes portobello)
1/2 c. Chopped Carrots
1/2 of a Jalapeno (optional I like my sauce with a little bit of a kick!)
2 Garlic Cloves minced
2 12-oz cans crushed tomatoes (I sometimes get the can with basil and oregano in it for extra flavor)
2 Bay leaves
6-7 Basil Leaves (Fresh and chopped)
1c. Red Wine
Salt/Pepper/Red Pepper Flakes/Italian Seasoning (Good Italian seasoning I get from Whole Foods or World Market)
1.24-lbs. of Sweet Italian Sausage or Hot Italian sausage or honestly any other meat you may like I have used prosciutto as well as pancetta.
16-oz pasta (homemade pasta, penne, rigatoni, bow-tie, or ziti)
4 c. shredded mozzarella (you can use part skim if you'd like)
16-oz Fresh pre-sliced mozzarella cheese (if you cannot find pre-sliced it's okay)
1c. Asiago Shredded Cheese (good organic one)

I Like using this brand of crushed or diced tomatoes.

Take a large deep dutch pot (I love my Martha Stewart baby blue cast iron) and place 2 tbl. olive oil in pan. Heat on medium high heat. When hot (not too hot, you don't want to fry the onions) add onions, carrots, bell peppers, jalapeno, and celery. Saute until carrots and celery are somewhat soft and onions are transparent. Add garlic and stir. Takes about 10min.

Next add 2 cans of crushed tomatoes and turn up heat to boil. Add basil, 2 bay leaves and wine. Rule of thumb when cooking with wine: pick a wine you'd like to drink, it's as simple as that! Season as desired-- I do about 3 shakes of the italian seasoning, 2 shakes of red pepper flakes, a dash of salt and 3 grinds of the pepper-mill. Turn heat to low and simmer, stirring occasionally for 45min. While your sauce is cooking, boil water with salt and cook pasta. Drain pasta and toss in a little bit of olive oil (don't coat, just toss; you can use a pat of butter as well, and set aside).

After 45 min stir and remove bay leaves. I like my sauce partly chunky and mostly smooth. Still on low heat spoon about 2 cups at a time of your sauce into a blender and blend until smooth and return to pot. Continue until you have the sauce consistency that you like. Leave on low heat. Season again if need be to desired taste.

Sauce after it has been blended.

Pre-heat oven to 350 degrees. In another pan heat 1 tbl. olive oil. Cut sausage into smaller pieces and saute in oil on med high heat. Once meat is browned on both sides, lower heat and add 3 cups of sauce to meat. Let simmer on very low for 10min, letting the sausage soak up the sauce.

Now it's time to build your ziti. I put a little bit of of olive oil at the bottom of my baking dish. I use a pretty deep dish. On top of the olive oil I add half of the cooked pasta. Sprinkle with 1 c. of shredded mozzarella cheese.

Next add half of your meat and sauce mixture, and spread evenly over cheese and pasta. Top with 1 c shredded mozzarella cheese,

add half of your fresh sliced mozzarella cheese.

Repeat last steps, adding the rest of your pasta, 1 c. Shredded mozzarella cheese, the rest of the meat sauce and then pour the remainder of your sauce in pot and spread evenly. Top with 1c. Shredded mozzarella cheese, the rest of your sliced fresh mozzarella cheese (arrange neatly on dish) and top with 1 c. of Asiago shredded cheese.

Sprinkle with italian seasoning and red pepper flakes and bake for 45 min, until bubbling and golden brown!

I wish you could have been here to smell this after I took it out the oven...mmmm so good!

You can pair this dish with a glass of your favorite red wine, a fresh green salad and crusty italian bread. You can use a sauce from a jar but trust me it won't taste the same! This is such a yummy and filling dish and you will have left-overs for at-least 3 days! LOVES IT!

Ingrid's Quick And Easy and YUM Peach Cobbler!

2010-01-10T19:38:00.000-08:00

I make this recipe often--it's quick easy and scrumptious! I initially got this recipe from my mom's hairstylist but found that his way of doing it left the cobbler a bit dry and not as flavorful as I would like. Cobblers are supposed to be juicy, and throughout my many variations of making this I have found one that I feel tastes the best!

I have given this recipe out numerous times to my gal pals. I usually make my cobbler from scratch with fresh fruit but when peaches are not in season this a great substitute. Its a sure-to-impress dish at a book club function, baby shower, or for an small house-gathering. It feeds alot, and trust me once you see what goes in it you may not want to keep all those calories to yourself!

Okay here is what you need:

2 Sticks of Unsalted butter (I always use unsalted butter since I bake alot so just remember in case I don't say just use unsalted)
3 Cans of Peaches in Heavy Syrup
2 tsp. Pure Vanilla Extract (you want to always use a good one, it makes a difference; a good one runs about $11-20)
1 tbl. Brown Sugar (Packed)
9 X 13 Baking Dish
2 Frozen 9-in Pie Crust Shells
1 Box of Butter Cake Mix (I use Duncan Hines)
2 tsp. Cinnamon
1 tbl. Granulated sugar (this is to make the Cinnamon Sugar. I usually eye ball the measurements, but if it looks too white add more Cinnamon) plus 1/3 c. sugar for Whip Cream
1 c. Heavy Whipping Cream

Okay so first things first pre-heat your oven to 350 degrees.

Grab your baking dish and start with the peaches. Open one can of peaches and pour everything syrup and all in a large bowl. Next take your second can of peaches and drain out the syrup and add just the peaches to the large bowl. Do the same with the third can. All you should have in your bowl is peaches from all three cans and syrup from only one can. Add to the bowl the Brown Sugar and vanilla, and toss to coat on peaches. Pour mixture into your baking dish.

Next take your cake mix and sprinkle evenly over the peach mixture (Sprinkle the cake mix straight from the box, should be dry). Then cut up one stick of butter and sprinkle evenly over cake mixture and peaches.

Next take your frozen pie shells and crumble over the butter. I like to keep mine on the bigger side, as this is going to make your crunchy crust. Next take last stick of butter cut into even pieces and distribute over pie crust. Next Bake for 55-60 min, or until peaches are bubbling and the top is a golden brown color. I sometimes do an extra 10-15 min. (tip: you may want to place a larger baking sheet under your dish because this has a tendency to bubble over)

While the cobbler is baking, make your Cinnamon sugar (mix cinnamon and sugar together in a small bowl till well blended) and whip cream. If you have a standing mixer (great!) run the outside of your mixing bowl under cold water. Your bowl needs to be cold to the touch. Place 1 cup of Heavy Cream in bowl and start mixing with the whisk attachment at a medium speed. Gradually add the 1/2 cup of granulated sugar to the cream and increase speed to high. After 5 min you will have fresh whip cream! If your mixture isn't forming place mixer in fridge for 30min and try whipping again.

After you take your cobbler out of the oven, immediately sprinkle with sugar/cinnamon mixture. Let cool for 10-15min, if you are like my husband you won't be able to wait that long.

Serve with freshly made whip cream or-- if your dare-- Vanilla Bean Ice Cream, sprinkled with some left over Cinnamon Sugar. YUM! LOVES IT!

There are many variations with the recipe. I have used one can of peaches with juice and a pint of blackberries, or raspberries! The Sky is the limit!!!

Easy, Simple,Elegant

2010-01-06T19:20:00.000-08:00

Okay where do I start, which recipe should I start with. Let me first start by saying I never went to cooking school or anything like that. I started helping my grandma make sweet dough pies, roux and fig preserve when I was 4. I did take cooking lessons at the age of 10, 11, & 12 and thus my love for cooking emerged. I love to cook, entertain do "plating" lol; and many of my friends and husband thoroughly love it! So I will start easy I suppose.

I made these simple yet elegant appetizers for Christmas. My Godmother allowed me to raid her dining room when I went home for Thanksgiving (home is Louisiana by the way). I found all these gorgeous port wine little glasses. I thought I could do individual Panna Cotta's for a book club get together or an intimate dinner. So I secured them all!

For Christmas I decided on using them to make individual shrimp cocktail. Why? Because I like to double dip. Really I do, and with these I can go dip crazy! The sauce I used (I didn't make it I know I hear my friends gasping now) was Louisiana Brand Cocktail Sauce and I added a little bit of Horseradish to each little glass. I used cooked and cleaned jumbo shrimp. In in a big bowl I tossed the shrimp in salt, pepper and lemon juice (about 1 tbl for lemon juice season to taste) , and then I neatly "hung" them from each glass. . and presto an elegant appetizer where your friends will think wow she is so creative and it only took you seconds! YUMMY!