Foodie Queen of Buffalo

Turkey Lunch Burger

2011-10-07T13:10:00.000-07:00

For the Burger Itself

1 lb of Lean Ground Turkey
seasonings
1 egg
1 cup of panko breadcrumbs
3 teaspoons of pepper
1/2 tablespoon of salt

Mix all of the seasonings together with the Ground Turkey. In a medium sized sauce panheat about 1/5 cup olive oil until it is sizzling. Shape the Turkey burgers into patties and place on sizzling oil. Flip in about three minutes each side or until golden brown. Once patties are done, sit them on some paper towels so it can absorb excess grease/ oil.

Next Slice some seeded rye bread thickly, place in broiler for about 1 minutes. In a small bowl place two tablespoons of butter, garlic powder, pepper and banana peppersand heat in microwave for about thirty seconds. Place on the toasted seeded rye bread.

After bread is toasted set aside. Fry up a whole egg without scrambling on medium heat. Make sure to add small ammounts of salt and pepper. Once the egg is no longer runny take out of the pan whole and set on a plate.

To set up the sandwich take two leaves of romaine lettuce folded in half then add the turkey burger,some fresh cilantro, a squeeze of lemon, a slice of tomato and then the fabulous egg. Add ketchup if you wish.

Place last piece of bread on top and cut diagonally across the yolk of the egg.

Enjoy!

Pickled Salad - The hearty salad

2011-10-07T10:40:00.000-07:00

My husband and I chowed down on this surprise dish of the week. The flavors infuse together brilliantly.

What you will need

5 to 8 leaves of washed romaine lettuce ( depending on how many people that you are making this for )

1 dill pickle cut thinly into circles

Garbanzo beans

6 or 7 pickled garlic cloves cut into quarters ( Don't flinch yet! They are surprisingly sweet. )

1/4 cup of Italian Dressing

Cherry Tomatos

6 pieces of hard salami julienne into thin strips

Peeled cucumber ribbons as garnish with shreds of carrot. ( this goes on last )

Sprinkle with Goat Cheese

Toss Salad with all Ingredients and enjoy! By the time I took the picture I had already eaten the cucumber garnish and all the cherry tomatoes!

Mint Strawberry Decadent brownie

2011-10-03T16:34:00.000-07:00

For my readers who have a sweet tooth, this is certainly up your Ally. The tangibleness of the lemon strawberry sauce, mixed with a subtle minty undertone puts this dish over the edge in flavor. This is one of my favorite deserts that I make. The chocolate seeps through the brownie, giving it a gooey delight fulness that is almost impossible to resist. Join me for my recipe process! You won't regret it! Every extra calorie is well worth it. Besides...this is the month to cheat....just a little.... :)

For the Sauce

6-8 whole strawberries
1 tablespoon of butter
3 tablespoons of cinnamon sugar
6 tablespoons of regular sugar
1/4 cup lemon juice
1 teaspoons vanilla bean extract
1/5 cup maple syrup

1/2 cup water

For the brownie

Regular brownie mix
1/3 cup vegetable oil
2 eggs
1/3 cup water

Andes mint ( doesnt matter how much ) crush it up and mix it into the brownie mix

Directions

Preheat over to 350 degrees. On a greased baking pan pour in brownie mixture ( once all whisked together, whisk about 50 times before pouring in baking pan )

Place in oven for about 10-12 minutes.

Do the fork test to see if it is done just to make sure.

For the Sauce

In a sauce pan add in all liquids first. This includes the syrup, the water and the butter. Bring to a boil. Next add the strawberries , you can add them in whole or cut them into halves or quarters. Bring back to a boil and whisk lightly. Next add in the vanilla bean and sugars, whisk once or twice but don't over mix. Turn back on low heat for 30 minutes. once mixture has thickened, add in a slurry of cornstarch and water, about 1 tablespoon cornstarch and 2 tablespoons water. Make sure the mixture has no clumps. By this point the strawberries should be dissolved completely into the sauce.Mix in the slurry slowly. Whisk about 10 times.

In a sundae glass place some of the sauce into bottom of the glass about a tablespoon. Next place in your warm gooey mint brownie. Put a scoop of vanilla ice cream in ontop of the brownie. Pour warm strawberry sauce over icecream. Last add whipped cream in a swirl formation. For garnish add a strawberry and a mint leaf for color.

Broiled Salmon with Carrot Beurre Blanc Sauce served with potato mash

2011-10-01T20:07:00.000-07:00

First you will need the obvious
Four eight ounces of Salmon
1/3 cup lemon juice
dill weed
1/2 tablespoon olive oil
salt and pepper

For the Sauce

1/2 stick of butter
1 cup dry white wine
3 pickled garlic gloves minced finely
1/2 pint of heavy whipping cream
crushed tomato blended about 1/2 cup

Over medium heat first melt your butter. Then add dry white wine, crushed tomatoes, pickled garlic and dill weed. Reduce for about 10 minutes ( to enhance flavor )
Once Reduced, lower heat and add julienne carrots. Simmer on Low for another 10-15 minutes until carrots are soft. When the carrots are soft fold in heavy whipping cream. The more cream, the richer the sauce, so it is a personal preference.

For the Salmon

In a glass casserole dish, sprinkle salt, pepper and lemon juice. Place fish down into the mixture, then flip to ensure both sides have the seasonings. Put the oven on broil and place fish in dish for about 5-7 minutes. It is done when the fish emits a white foamy substance.
Let the fish rest for about 2 minutes.

On white serving dishes place a piece of fish in the middle, ladle a good amount of sauce over the fish, put the sauce around the fish as well. Sprinkle with Cracker Crumbs. On the side place a serving of potato mash. Sprinkle the whole dish with Romano cheese and a light dusting of dill weed. Serve with a glass of white zinfandel.

Sorry!

2011-09-12T14:50:00.001-07:00

Sorry Everyone I have had alot on my plate lately, I will be back ASAP to post some more recipes and cooking techniques!

Pan Fried Pomegranate Orange Chicken with a Balsamic Mandarin Reduction

2011-08-16T00:58:00.000-07:00

Pomegranate Orange Chicken ( lightly breaded ) on a bed of fried rice cooked in white wine, with a mandarin orange balsamic reduction cook time : 1 hour ( sliced oranges for garnish)

reduction:

Balsamic Vinegar
Sugar
Hot Saucepan
Whisk
4 squeezed Mandarin oranges
Rosemary

Pour Balsamic Vinegar into the pan. Use enough so that you can reduce it by half. Heat the pan to High, whisk briskly and constantly to prevent burning,. Vinegar naturally sweetens when reduced, so if you want it a bit more sweeter ,rather than tart, add a bit more sugar, but make sure not to overdue it.
Add in Freshly squeezed mandarin oranges, and whisk. Keep whisking until it has a syrup like consistency and then allow to cool. Drizzle over finished product and lightly on plate.

For the Pomegranate Orange Chicken :
\you will need :
1/3 cup white cooking wine
1/2 cup packed brown sugar
1/4 cup lemon juice
1/3 cup vinegar
2 tablespoons orange juice
3 tablespoons 100 percent pomegranate juice
1/3 teaspoon minced ginger root ( peeled and cleaned)
1 tablespoon orange zest
3 tablespoons cornstarch and 2 tablespoons water ( to create a slurry )
1/2 cup of Flour and 1/4 cup Cornstarch
2 pounds of chicken breast , trimmed of fat and cut into bite sized pieces
Enough vegetable oil to heat to pan fry chicken

Step One : Clean Chicken and cut into bite sized pieces then season with Sea Salt lightly
Step Two : With 1/2 Cup Flour and 1/4 cup cornstarch, mix the two together, add salt and pepper to taste, Pat dry the chicken breast, then coat pieces evenly in cornstarch flour mixture. Set chicken pieces aside.
Step Three : Heat up a large frying pan with oil, add 2 teaspoons of Lemon Juice To the oil and stir rapidly. Once the Oil is heated up and bubbling, Slowly add chicken. DO NOT put the chicken on top of each other. Make sure they are all even, Flip Once or twice making sure all sides are seared with a nice brown color. ( you may have to repeat the process if you ran out of room in your frying pan )
Step Four: Once the chicken is throughly cooked, coat chicken pieces in slurry and add back to the frying pan with a little more oil. This creates a fried kind of coating. Once done, set chicken aside and let rest.

For the Sauce : Mix all ingredients except cornstarch slurry, in a sauce pan and bring to a boil, stirring occassionally. After it comes to a boil reduce the heat to a simmer and slowly add in cornstarch mixture plus 1 tablespoon extra cornstarch and whisk until it become thick. Lower heat and keep Warm

In a serving bowl, add the chicken then slowly add about 1 1/2 ladles of sauce to it, try to get the chicken coated evenly. Serve with fried rice and orange slices on the side.

How to make : Layered Baked Ziti

2011-06-26T06:58:00.000-07:00

This entry will be updated shortly with pictures and cooking instructions, but for now here is the recommended shopping list.

BowTie Frenzy

2011-06-23T20:40:00.000-07:00

If you are looking for a succulent dish that is easy to make in under 20 minutes to feed at least four people, this dish would be something to consider. When I first made this dish, my husband was amazed at how much flavor came through in just a short amount of time and with such little effort.

Yes of course, the noodles would be better if they were freshly made, but lets face it not everyone has the time to do it. If you would like to know how to make fresh noodles contact me VIA email, and I will gladly give you some instruction on how to hand cut and make fresh noodles.

But for now, this dish will be using just plain farfelle noodles aka bowtie noodles.

Step one : Find a normal sized pot and fill it about three quarters of the way with warm water. Put the water on the stove and heat on low while we continue on to our next step.

Step two : Remember that red bell pepper in the shopping list? Well, its time to make use of it. First, always wash any vegetables you buy from a farmers market or grocery store. Some produce may have been sprayed with heavy pesticides which are not healthy to digest. Better to be safe than sorry! Find a knife you are comfortable using and a cutting board or counter top to cut your bell pepper. De-seed the pepper before cutting it into strips. Then put the pepper aside for later use.

Step three : We are now ready to make our Alfredo sauce. Here are the steps you will want to proceed with.

In a medium to large saucepan melt the butter over medium heat.
Add the cream cheese and whisk to smooth and melted.
Whisk in the heavy cream.
Season with the garlic powder, salt and pepper.
Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes.
Remove from heat and stir in cheese.

Taste and adjust seasoning's

Step Four: Clean and cut up the chicken breast. Make sure to wash your hands after touching raw chicken. Saute the chicken in a small frying pan with pepper, salt,onion and baby shrimp until fully cooked, as a cooking base use either butter or olive oil. Once fully cooked , throw the red bell pepper, chicken, baby shrimp ( optional) and onion into your Alfredo sauce and mix. Keep it on low heat and stir occasionally. If you are not a fan of bell peppers, here is the good news! The bell pepper disintegrates from the heat into the sauce, so you get all the flavor and no crunchy bell pepper.

Step Five: Now this step is completely optional. In Buffalo, NY, where I happen to live, they sell an amazing, but spicy cheese called hot Buffalo Cheese. Break it into small pieces and gradually whisk it into you sauce piece by piece. It is important to whisk it in small amounts, otherwise the cheese will clump and not melt into the sauce. And no one likes cheese goop bleh : x .

Step Six : Now you are ready to put your pasta in the water. Add the pasta slowly into the boiling water, use about two tea spoons of olive or vegetable oil to prevent the pasta from sticking together. For al dente noodles cook for about nine minutes, for softer noodles boil for about 11-12 minutes. Every stove is different , so make sure to STIR and CHECK on your pasta regualrly.

Step Seven- Drain your noodles ( once finished ) and rinse them off with cold water to prevent that gooey feeling ( aka excess starch from sticking to the noodles ) . Add about a table spoon of butter and coat the noodles gently. Pour the sauce over the noodles slowly mixing it in. Over mixing can damage flavor and texture, so don't over due it.

Step 8 - For a garnish , throw on some green or black olives and some fire roasted stewed tomatoes. And then plate up!!

( Garlic Cheese Bread is best served with this dish )

Ways to shop effectivly at the Grocery Market

2011-06-17T16:14:00.000-07:00

Trim your food bill by as much as 19 percent simply by shopping at a couple of different stores.

Don't "crisis cook." Shopping after work for the day's dinner gets expensive. Plan a weekly menu before shopping and watch your grocery bill shrink.

Don't waste money on prepared foods. Instead, prepare meals ahead of time and freeze them, or double a recipe when cooking, and freeze the second for a hectic day coming up.

Don't be fooled by familiar products, such as cereal, that have decreased package sizes while keeping prices constant, the food industry's latest response to rising costs.
Take the farmer's market approach: Buy produce that's fresh, inexpensive and in season. With less middlemen involved, you get good buys and your family gets the freshest food.

The highest markup items on the shelves are at about chest level. Reach up or kneel down to select the cheaper house or generic brands.

A grocery store's main aisles, like the paths to milk and bread, are usually strewn with high-priced land mines. Avoiding those pricey areas will really help.
Try to shop when you're alone. Those little helpers can quickly boost your bill.
Shop early in the day. You get through the store faster with your list and spend less.

Avoid shopping for food when you're hungry; you'll buy more.

Don't grocery shop when you're tired, you'll buy more sweets, more high-carbohydrates. When you're angry you go for crunch food, the junk food.

Buy on the markdowns and save as much as 20 percent.

Read your newspaper's weekly food section for local grocery sales and menu ideas.

Clip coupons. You'll also find coupons in women's and general-interest magazines.

Scout coupon swap-boxes, generally found at (surprise!) supermarkets, but also at some public libraries.

Take advantage of in-store coupon displays and the machines that spew them.

Log on to your supermarket's online home page for coupons.

Call the toll-free numbers on your favorite products' labels and tell the customer-service rep how much you enjoy them. Some reps will offer cents-off (or even free)
coupons for the product itself; if not, ask.

Nab a newsie. Does your newspaper vendor just dump the inserts in unsold papers at the end of the day? If so, would he mind tossing a few your way?

Check out the wealth of national-brands coupon-offering services on the Web. They can save you money -- even the ones that charge nominal fees.

Seek out supermarkets that will double -- some super stores even triple -- the face value of manufacturers' coupons.

Try for triple plays. That's when you use a manufacturer's coupon and a store's own coupon.

Some retailers guarantee that if the item doesn't ring up at the correct price, you get it for free or at a discount. Pay attention to the details.

Avoid purchasing nongrocery items, such as painkillers, contact lens solution, etc., at a grocery store. You usually pay more.

Always get a rain check if a sale item is gone.

Know when your store marks down goods that expire, like meat and bread. The deal:

Use them that night or freeze them.

Check your store for a small section where they discount products that aren't as popular as the manufacturer had hoped. This area can be a gold mine for bargains.

Shop with a calculator. That way, you can figure whether the unit price for a case lot is really cheaper than buying one of the same item.

Request price matching. Find a store in your area that will honor all competitors' ads. You'll save money, time and gas.

Beware of "discount store syndrome." Just because you're in a bargain store doesn't mean you're getting the best price on every item.

Check your receipts. No matter how careful you or the store staff might be, mistakes happen.

Always send in for the rebate on a purchase whether it's $2 or $50. It all adds up.
Put your savings to work. Whether it's a trip, a car or a savings account, have some specific goals for the money you're not spending on food.

Why cooking at home is better

2011-06-17T16:10:00.000-07:00

Cooking can be tiresome, strenuous and time consuming, but overall staying in for dinner can be a rewarding experience for you and your family. The health benefits alone can be a positive for the health conscience. Forget about the diet plans, pills and infomercials for weight-loss.

"Less than a third of Americans are cooking their evening dinners from scratch, according to a survey by the Institute of Food Technologists. The data shows a seven percent reduction over the past two years. Although 75% of Americans are eating their dinners at home, nearly half those meals are fast food, delivery, or takeout from restaurants or grocery delis. In fact, Americans spent more on fast food last year than on education. The "Slow Food" movement and the OCA are working to reverse these changes and bring families back to the dinner table, with the benefits of agricultural sustainability, better health, better relationships with friends and family, and darn good flavor. "

Learn more: http://www.organicconsumers.org/rd/slowfood.cfm

Families that regularly prepare their own meals and sit down for dinner not only enforce good eating habits for future reference but lose weight as well. Though eating at home can save you the extra calories, try buying small plates for portions instead of using restaurant plates. The idea is to be full not to be stuffed. :)

Another benefit of eating at home is simply the fiscal reality that America is going broke. Almost a 1/4 of all living expenses is spent on an individual's food intake.Eating at home can save you money. Plus , most food served at restaurants can be made at home for a fraction of the price.

And finally , you can relax. The buzz and excitement of a crowded restaurant may be the rush you look forward to, but it also can get quite dull after awhile being in the same atmosphere. Communication plays a big role in a family. The dinner table is the perfect place to establish connection and conversation.

safety videos

2011-06-16T20:19:00.000-07:00

Now for the Fun Stuff ( safety precautions )

2011-06-16T19:08:00.000-07:00

While cooking be very careful with hot utensils. Always use a piece of cloth to hold such hot utensils in order to avoid burns and bruises.
If you use a gas oven for cooking always make sure that you turn off the oven each and every time you finish cooking. If you use a lighter for igniting a gas oven then ignite the lighter prior to turning on the gas supply and then slowly turn on the gas.
All utensils are not suitable to be used with a microwave and hence check on the variety of utensil before placing it inside a microwave in order to prevent cracking of utensils.
Wear cotton clothes and never wear full sleeved shirts while cooking. Avoid wearing nylon clothes which can catch fire easily.
While you cut your vegetables then make sure that you concentrate on your job in order to avoid cuts and bruises to yourself. Sharp knives can be very dangerous if you are not careful while using them.
Always check your pressure cookers safety valve from time to time. Replace your pressure cooker’s safety valve periodically in order to prevent any incidents of pressure cooker bursting due to excess of pressure.
All electrical connections in your kitchen must be grounded and use good electrical wires that are well insulated. An electrical fire can be disastrous as they are more difficult to control than normal fires.
A kitchen floor should be kept dry and clean in order to prevent you from tripping. Don’t leave anything on the floor.
Always keep a fire extinguisher at hand in order to prevent fire breakouts inside the kitchen. Fire extinguishers come very handy in order to prevent small electrical as well as other fire breakouts.
Always keep children out of the kitchen.
Gas appliances should be attended only by professionals and not by inexperienced persons.

Be sure to not cross contaminated utensils and wash your hands after preparing or even touching raw meat.

The Five Components

2011-06-16T18:52:00.000-07:00

In the Previous Post I briefly mentioned The Five Components that make up a good creative dish.
Don't get stressed! They are all very simple and easy to remember for every day meals.

   Component #1. Have a Focal Point
Try not to go too many directions with your main ingredient. Otherwise your meal will seem too busy and the person eating the food won't know what to think of it. Try to have at least one meat ( unless you are vegetarian ) , one vegetable and one starch. If you are trying to avoid starch, add a different vegetable. ( try to avoid canned and frozen vegetables as much as possible)

Component #2. Create a flavor profile
            Have an open pallet, try new spices and seasonings in your food. We understand that your cupboards may be light on the spice side, so try going to a local grocery store or market and pick up things you've always wanted to try cooking with like fresh basil or parsley, maybe even chives. Make up a new marinade using something out of the ordinary from scratch or perhaps a dry rub for your favorite meat. Keep its easy and write down all the ingredients you used while you are making it. If its something you enjoyed, keep it in your recipe journal and if not trash it, and start again. Always taste the spices beforehand before marinating or rubbing it on food. It only makes sense to taste before you make to ensure you are comfortable eating it and serving it to others.

Component #3. Add some color!
    Adding color makes presentation more appealing to the viewer. Just like with exotic plants that attract their prey, they often use their bright and bold colors to appeal to their victim. Now, that being said, I'm not telling you to poison your guests, but in theory , the use of bright colors attracts all forms of life. With a dash of pepper flakes or a sprig of parsley ( in small amounts) the dish that was once lifeless can turn a new leaf. Food can have all the flavor in the world, but if it looks unappealing your guest will be reluctant to try it.

These are both made from all the same key ingredients .While the first one I'm sure is very good, the second one has added color making the pasta seem more inviting.

Component #4. Fresh and never frozen.
Try to go for fresh as much as possible. Frozen food tend to have more salt and preservatives which are not only unhealthy, but can damage flavor. Buying fresh food is always a great way to familiarize yourself with new ingredients, plus it gives you a sense of accomplishment knowing you prepared it yourself. Though some studies suggest that key nutrients are lost in fresh produce, nutrients are usually lost regardless once the vegetables are cooked. If you are looking for a meal that has no nutrient loss, eating raw vegetables is often the best way to go.

Component #5. Get Creative!
Turn classics into originals by putting a spin on an otherwise boring dish. Yes, the classics are classic for a reason, thus why they are home favorites. Personally, I get bored, so mixing it up a bit can really be a breath of fresh air.

Introduction to the cooking process

2011-06-16T11:27:00.000-07:00

For years I have worked at Restaurants and places where food is the main objective. Every night my husband and I get creative with dinner. Its usually never the same thing twice, always with fresh ingredients and never processed. On occasion we use canned soup in a recipe or certain types of beans canned, because in all honesty when you are hungry and you want something done quick you look for things that are easy and accessible.

Our cooking process

1. The first step in our process is : Is it something we can comfortably serve to others?
When I serve food to my family, or friends I am often concerned with the type of food I am giving my company. For instance, I wouldn't make anything boxed ( aka Tuna Helper, suddenly pasta salad, instant potatoes etc.,etc.)
Eating out for many people, whether it be at a friends house , a relative or a restaurant is supposed to be an experience, and if it's something that can be easily made at home on their own time, or even looks like it was just thrown together, the dining experience and atmosphere you are tying to portray in your food may be dismissed.

2. The second step is :Can our guests identify the ingredients?
Lets face it, not everyone can afford special ingredients, and who knows half of the spices in special dishes anyway? A main indicator in our dishes is to make sure that the people we serve it too understand what they are eating. Sure the guesswork is fun when you are playing a game of where's Waldo...but not so much when you are trying to eat. Most people ARE NOT in the mood for guessing games while they are eating. Not only that, but when they enjoy your food, and they ask you, " wow whats in this?", you can comfortably say for example, shredded chicken, sour cream, paprika and fresh egg noodles and not have to list off complicated spices, herbs and meats that are ridiculously expensive.

3. The third step is: Are there at least Five Components?
Right now you are probably thinking, components? What on earth is a component? In simple terms it just means we make sure that There are Five parts to every dish which make it complete. There will be a separate post all about Five components and dinner ideas using them. But for now, to sum it all up, presentation is everything.

4. The fourth step is : Is this Dish something we would recommend others to make?
People in general, unless they have tons of free time on their hands, don't like to spend hours in the kitchen preparing food for their family's at home every night. Before we make food for guests, we make it complex enough by using the Five components and we make sure it is simple enough for someone to do on their own time. The idea of having a presentable dinner and having to pour over a cookbook in a hot kitchen isn't anyone's idea of fun unless you happen to be Gordon Ramsey. While famous chef's have their famous name's for a reason, the average at home chef usually doesn't have the funds, the ingredients or the equipment for the more advanced dishes. If you do, awesome! You're ready for the next level of cooking for entertainment. But for now, for all intensive purposes, we are keeping it simple, easy and fun.

5. The last step in our process is of course : Is it edible?

If you can't eat your own food, its shameful to serve it to others. Make sure you taste what you put out on the table. God forbid, it is undercooked, overcooked, over seasoned or bland. Its best to have a few trial and error runs before you serve it. Even if you have to make an individual batch so you can taste test it yourself just to be on the safe side.