Sharons' Kitchen

Pancetta & Mango Couscous

2012-01-22T17:56:00.003-07:00

Couscous is an extremely versatile dish. The thing I love most about it is that it can be coupled with nearly anything you can think of and still be delicious and (somewhat) nutritious. In this example, I've combined one of my favorite fruits with an aromatic Italian bacon to create a delicious compliment to nearly any other dish.

-3/4cups Pancetta (chopped)

-5 cloves Garlic (chopped)

-1 Red Onion (chopped)

-2tbsp Olive Oil

-3/4cup Mango (chopped)

-4cups Chicken Broth

-2cups Couscous

In a medium pot, add chicken broth, bring to a boil. In a large skillet, add olive oil, saute garlic, onion and pancetta until onions are translucent and pancetta is crispy. Once the broth is boiling, add couscous and sauteed mixture, cover and remove from heat. Let sit for five minutes before adding mango. Mix and serve.

Pancetta & Sausage Stuffed Portobellos

2012-01-22T17:40:00.001-07:00

I've always loved mushrooms. And Portobellos are some of my favorites. there's something about biting into a Portobello mushroom that reminds me of a nice, juicy steak, and these are no exception. Except these are stuffed with loveliness so serene you'll think you're dining in Heaven. Stay tuned for the recipe:

-3/4cup Pancetta (diced)

-1lb Mild Italian Sausage (ground)

-2 cloves Garlic (crushed)

-2tbsp Olive Oil + extra for coating caps

-1tbsp Fresh Basil (chopped)

-1tsp Marsala Wine

-2cups Shredded Mozzarella Cheese

-5 large Portobello Caps

In a large skillet, add olive oil. Saute Garlic and Pancetta until Pancetta is crispy. Add sausage and cook until browned. Add remaining ingredients (except the cheese and caps). Once everything is cooked through, remove from heat and allow to cool to room temperature. Add cheese to the mixture, coat Portobello caps with olive oil inside and out, then spoon your mixture evenly inside the shrooms. Preheat your oven to 350 and bake your caps for 25 minutes. You can add a little more Mozz cheese to the top of your stuffed Portobellos if you want them extra cheesy. Enjoy.

Italian Herb Bread

2012-01-20T14:48:00.002-07:00

I wanted to include the recipe for this Tasty Italian Herb Bread last night, but truthfully, I was too stuffed from eating my Minestrone S(T)oup that I couldn't be bothered! This bread was a perfect compliment to the Minestrone, and worked well to soak up all the deliciousness left in my bowl. Hope you enjoy!

   -4 1/2tsp Active Dry Yeast
   -2cups warm Water (110deg)
   -2tbsp Sugar
   -1/4cup Olive Oil (EVOO)
   -1tbsp Salt
   -2tbsp Dried Basil
     -2tbsp Dried Oregano
   -1tbsp Garlic Powder
     -1tbsp Onion Powder
   -1/2cup Parmesan Cheese (grated)
     -6cups All-Purpose Flour

Combine all ingredients in bread machine. Select 'Dough' setting. After about an hour (some machines may differ) transfer dough to a large bowl coated with Olive Oil and cover with a damp towel to rise for at least another hour. After dough has risen, cut in half to make two loaves. I don't like using loaf pans, so I laid my loaves on a well greased cookie sheet to rise for another half-hour. While dough is rising, preheat oven to 350. Brush the top of your uncooked dough with melted butter or egg to create a golden brown finish. When dough is ready, place in the preheated oven to bake for 35 minutes, or until golden brown.

Du Par's Delectable Pancakes

2012-01-20T14:39:00.002-07:00

I was inspired to make these amazing pancakes after a trip my nephew took to Los Angeles. He ate at a restaurant called Du Par's and they had the most incredible pancakes he'd ever tasted, so I thought I'd try my hand at the recipe. Enjoy!

-3/4cup All-Purpose Flour

-3/4cup Yellow Cornmeal

-3tbsp Sugar

-1/2tsp Baking Powder

-1/2tsp Baking Soda

-1/2tsp Salt

-1 1/2cups buttermilk

-2 large Eggs

-3tbsp Butter (melted)

Sift all dry ingredients together in a large bowl. Mix all wet ingredients together and add to dry. Stir until smooth. Cook on heated skillet or griddle about 2 minutes per side until golden brown and delicious. Smother with butter and syrup, or jelly.

Minestrone S(t)oup

2012-01-19T22:16:00.002-07:00

Tonight was a good night folks. I've been wanting to make a good minestrone soup for a while, and I finally got to indulge myself (and the neighbors, lol). Tonight's minestrone s(T)oup was a joy to cook and an even greater joy to eat!

     -2 1/2lb Chuck Roast (cubed)
     -5 Carrots (sliced)
     -5 stalks Celery (sliced)
     -1 1/2lbs Fingerling Potatoes (cut in half)
   -1 large Onion (julienne)
     -3tbsp Olive Oil
     -1 bunch Spinach
   -1 medium head cabbage (sliced)
     -10 cloves Garlic (sliced)
     -12 cups Beef Broth
     -2tbsp Basil
     -2tbsp Oregano
     -2tbsp Rosemary
     -1tbsp Garlic Powder
     -2tsp Salt
     -1 28oz can Diced Tomatoes
     -1 6oz can Tomato Paste
     -1lb Ditalini Pasta

Saute onion, garlic and chuck roast until brown. Add all other ingredients except pasta. Cook for several hours until the smell is too good to stand any longer. Add pasta about 20 minutes before you are ready to eat. Make sure your broth is boiling, of course. Serve with fresh made bread, and grated Parmesan cheese.

Breakfast Was Killer!

2012-01-17T10:18:00.001-07:00

Oh My Goodness. This, my friends, is a throwback to the old days. I honestly haven't eaten Matzo Brei since I was in my teens, and I love it just as much now as I did then! The recipe is extremely simple, and the taste is just to die for. You absolutely HAVE to try this one, and don't forget to tell me what you think in the comments!

-6 Semi-salted Matzo (soaked in water)

-4 large eggs

-2 tbsp sugar

-2 tsp Cinnamon

-2 tbsp Olive Oil (or butter)

In a bowl, mix your eggs with sugar and cinnamon. It should look very similar to a french toast batter. Crumble your soaked matzo into the egg batter and mix it together thoroughly. Put oil in skillet to heat, then add your Matzo Brei mixture to the pan and form a flat pancake with it. Brown on one side for approx. 5-6 minutes, or until golden brown, flip and repeat. Cut into 4 equal pieces and schmear your choice of preserves, powdered sugar, or whatever you like! YUM!

Good Morning!

2012-01-17T10:03:00.003-07:00

I wanted to start off today by saying good morning, and give a special thanks to my friends from Reddit and Facebook! I wasn't expecting so many people (in so many countries) to view my blog. I hope some of you get a chance to try my recipes, and I hope you love them! I'd also love to hear comments on my posts and let's exchange recipes too! This is just the beginning, I think.

Love, Sharon

Tonight's Dinner - Quick & Easy Chop Suey w/ Basmati Rice

2012-01-16T19:46:00.000-07:00

I've always loved Oriental food, and as such, I do my best to emulate the correct flavors in the kitchen. This recipe for Pork Chop Suey comes complete with all the healthy vegetables your body needs, as well as enticing your taste buds with tons of flavor.

-1/4cup Canola Oil

-1lb Pork Loin (diced)

-1 1/2 large onions (julienne)

-4 stalks celery (sliced on bias)

-1 1/2cups hot water

-2 cups Napa Cabbage (sliced thinly)

-1 1/4tsp salt

-1 1/4tsp black pepper

-24oz fresh Bean Sprouts

-1/3cup + 1tbsp +1tsp cold water

-2tbsp + 1 1/2tsp cornstarch

-2 1/2 tsp Soy Sauce

-1 1/4tsp sugar

Heat the oil, add pork. Sear pork until it turns white. Add the onion and saute for 5 minutes until translucent. Add celery and Napa Cabbage, hot water, salt and pepper. Cover skillet (or wok) and cook for 5 minutes. After 5 minutes, add sprouts and heat to boiling. While waiting on your boil, add cold water, cornstarch, soy sauce and sugar to a separate bowl and mix. Once you reach a boil, add the cold mixture and stir until the whole dish thickens. Serve over white or fried rice. Add crispy noodles and Sriracha hot sauce for extra flavor :) Serves 6-8.

Today's Lunch - Simple Tuna Salad (with a kick)

2012-01-16T16:01:00.000-07:00

Today I wanted to do something quick and easy for lunch. I've always enjoyed simple tuna salad, but I wanted a little more flavor than your traditional creamy fish and veggie concoction, so I added a little special something to jazz up the flavor of this quick and simple recipe:

Simple Tuna Salad (with a kick)

-2x 5oz cans Chicken of the Sea Light Tuna (drained)

-3 stalks of celery, leafy bits removed (rough chop)

-1 medium onion (chopped)

-3 slices Sara Lee Whole Grain White Bread (slightly stale)

-3 tsp. Boar's Head grated horseradish

-8 tbsp. Kraft Mayonnaise

In a large bowl, combine your tuna, celery, onion, horseradish and mayo. In your food processor, crumble up your bread and pulse until fine and crumbly, add bread to the wet mixture and stir until creamy and delicious. Serve either on bread or add to a salad for a healthier option. Serves 4-6.