The Tastetress

My Quinoa Salad Recipe that won NatureSweet Tomato 2013 Chef Challenge!

2016-02-05T11:14:00.000-06:00

"A true champion can adapt to anything."

Floyd Mayweather Jr.

Roasted Vegetable & Quinoa Salad with Balsamic Glazed Shrimp

4 cups cooked Quinoa

1 pint NatureSweet Glorys Cherry Tomatoes halved
1 small red onion diced

1 small zucchini chopped

2 small yellow peppers chopped
3 cloves garlic

1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
1/4 cup scallions chopped

1 cup balsamic divided

1 cup + 2 tbs Extra Virgin Olive Oil

2 dozen medium sized Shrimp cleaned & deveined
1 cup asparagus chopped

salt & pepper to taste

Cook your quinoa ahead of time so that it is room temperature when you mix your salad together.

Preheat your oven to 350 degrees.

On a baking sheet mix your tomatoes, onions, zucchini, peppers, 2 cloves of minced garlic, 2 tbs olive oil and a generous sprinkle of salt & pepper. Roast in the oven for up to an hour, until tender.

While the vegetables are roasting prepare your vinaigrette. Mix together the rest of your olive oil, 1/3 cup of balsamic vinegar, basil, parsley, scallions, 1 garlic clove minced, and a large pinch of salt & pepper. Mix well and set aside. Reduce the remaining balsamic by half in a sauce pan on medium heat until it is thick and syrupy. Set aside to use for the shrimp marinade, but save 1-2 tbs to garnish the plate.

Season your shrimp with salt & pepper in a plastic bag, and use the rest of the reduced balsamic to marinade your shrimp for about 10-15 minutes. Skewer your shrimp and pan sear for 2 minutes on each side until cooked through. Set aside. Use the same pan you used for the shrimp to saute the asparagus in the leftover juices for about 2-4 minutes, making sure not to overcook. If needed, add a small glug of olive oil to ensure the asparagus won't stick. When the asparagus is cooked through, but still al dente, set aside.

When your vegetables are done roasting, combine them in a bowl with the cooked quinoa and your vinaigrette. Taste and adjust seasoning by adding salt & pepper if needed. If you want to make your presentation fancier, form into a small bowl, flip onto a plate carefully, and remove the form. Top with the asparagus, arrange shrimp, drizzle with the reduced balsamic you set aside and garnish with chopped herbs.

Tuscan Kale & Chicken Soup with Orzo

2013-11-10T14:47:00.000-06:00

"Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor."

Marge Kennedy

Nothing warms the soul like a steaming bowl of soup on a chilly Autumn or Winter day. This soup can be made entirely from scratch, if you prefer, but I wrote this recipe for those of us on the move looking for an easy way to make a belly warming meal for our family. I love making soups when the weather starts to turn, because there is an endless list of possibilities to choose from depending on what leftovers I have in fridge & a slew of great pantry items I like to keep on hand. I find that most home cooks have homemade chicken stock in the freezer or a few boxes in the pantry, so soup is an easy choice if you're looking to keep things simple. How many times have you wondered what to do with those leftover chicken breasts from dinner the night before, and if you don't have any on hand there's no shame in grabbing a rotisserie chicken from your local grocer. Vegetarians can easily make this soup as well by eliminating the chicken, using a great vegetable stock and adding more veggies. Also, whenever I make soup I always prepare my pasta separately for a couple of reasons: 1. You don't end up with overcooked soggy noodles & 2. The pasta tends to absorb a lot of broth, so storing the soup and the pasta separately helps you retain the most broth. If you don't like or have kale on hand, any leafy green such as spinach, escarole or Swiss chard can be used to give your soup a healthy kick. Growing up in an Italian household, topping your soup with grated Parmesan was the icing on the cake! A nice piece of crusty bread or even a good grilled cheese to boot, make this a meal any of us would find hard to resist.

Tuscan Kale & Chicken Soup with Orzo

2 tablespoons extra virgin olive oil

2 stalks celery, chopped

2 carrots, peeled & chopped

1 large onion diced

1/4 cup chopped parsley

8 cups chicken stock or broth

1 bunch Tuscan kale, stems removed & chopped

2 rotisserie chicken breasts, skin removed & shredded

1 cup cooked orzo

salt & pepper taste

grated Parmesan for garnish

Heat olive oil in a large stock pot on medium high heat. Saute celery, carrots and onions with a pinch of salt and cook for 3-5 minutes until tender. Add chopped parsley and saute for an additional minute. Add chicken stock to pot and bring to a boil. Once boiling reduce to a simmer and cook for 15 minutes. Add kale and cook for 2 minutes until it begins to wilt. Add shredded chicken breasts and cook for an additional 10 minutes. Add salt & pepper to taste. Add orzo to soup, ladle into serving bowl and top with grated Parmesan.

Healthy Pasta Recipe! Whole Wheat Penne with Spinach & Parmesan Cheese

2013-03-14T14:04:00.002-05:00

"A healthy attitude is contagious, but don't wait to catch it from others...be a carrier."

Tom Stoppard

In today's ever changing world, sometimes it feels like we never know if we are coming or going. Constantly thinking of our next meal, meeting or manicure. Rather than get bogged down, I find it's best to slow down and find ways to keep a healthy attitude about it all. Eating right, being active, smelling the roses...these are all things each of us can do to feel our best and set great examples for others to do so too. I think these types of conscious efforts encourage oneself to get in the now and be more conscious about everyday choices we seem to sometimes breeze over, like hitting a drive thru or local sandwich shop over trying to come up with an effective meal plan on that day you didn't defrost anything. In fact, I believe setting time aside to do these things are like adding fuel to your inner fire...giving you the energy you need to be a better Employee, Spouse, Parent, or Friend.

For me it comes down to simplicity, so rather than look at certain tasks I used to find daunting, I found ways to enjoy them. For instance, waking up an extra hour early to really enjoy that first cup of coffee in the sun before work...flipping through magazines and folding pages down for potential future projects I'm interested in giving the girl scout try, and not setting a time limit on myself on when to do them...or cooking meals on Sunday for my husband and I to eat throughout the week. Allowing myself these enjoyments I find gives me the energy on a hap hazardous week night to whip up a wonderful meal I can still be proud of serving my family. How does one do this???

Well it's simple, I choose to day dream and enjoy cooking like a ballerina while in the midst of dance...

So when the day has made me feel weary, I just drift off and many times while I stir a big pot filled with boiling pasta or spaghetti sauce, I recall my lovely Nonni and the dainty way she used to hold her spoon as she would cook. I can still remember the way I longingly admired her and the anticipation I felt for the meal to be 'finito' so we could eat! My brother and I loved sneaking into the kitchen to steal corners of crusty bread and dip it into the boiling hot marinara that had been bubbling away on the stove all day. These are the images I think about while I'm throwing together my meal.

Now being the Italian girl that I am...I always have room for Rigatoni, but as the days of white flour overloading have come and gone...as have my twenties...I always try to find ways to indulge my pasta addiction without the guilt. Adding vegetables, fiber and flavor are the best ways I find to give my body a head start in digesting these delicious Italian indulgences. This pasta dish I am going to share with you is absolutely delicious, super simple, 7 ingredients and from start to finish took me less than 15 minutes to create. Perfect Pasta in a Pinch! ENJOY!

Whole Wheat Penne with Spinach & Parmesan Cheese

1/2 Lb Whole Wheat Penne

1 TBS Olive Oil

2 Cups Baby Spinach

1 Clove of Garlic

1/4 Cup Parmesan Cheese

Crushed Red Pepper Flakes

Salt to taste

Pasta Water

Start by boiling your whole wheat penne to al dente. Before draining reserve a cup of pasta water, you will not necessarily need all of it, but always take a bit more just in case I say.

After you have drained you penne set it aside in the colander while you make your quick sauce. I use the same Pasta pot, and begin to heat up the olive oil on medium heat. When the oil is ready, crush a clove of garlic with the back of your knife and add it to the oil. Let the garlic clove mingle with the oil & sizzle a bit for about a minute.

At this point add the chili flakes and penne into the pot, and stir well to finish cooking your penne in the hot oil. After about a minute add a 1/4 -1/2 cup pasta water to help create a sauce, continue to cook for another minute until the pasta is done and everything is well combined. Turn off the heat when the pasta is done and well coated with the sauce. Add in the Cheese, Baby Spinach and any other seasonings you may like and mix very well. If the pasta seems dry-add more pasta water, if it's too watery-continue to cook it down a bit longer. Do note that your sauce will thicken upon standing as well. And that's it! Serve with a salad and you're good to go any day of the week! Feel free to share any links to other healthy & quick week night recipes you love to make throughout the week in the comments section below.

Breakfast Sandwich Bliss

2013-02-22T09:09:00.000-06:00

As I get older I seem to have an internal clock that refuses to let me sleep past dawn...this year 4:59 seems to be the repetitive alarm that goes off. This morning when I woke up, rather than snuggle in with my husband for an extra hour or 2, I decided to wander into the kitchen to do what I love to do most on these mornings I am up far earlier than I need to be...COOK!

Since it's Lent, my husband and I do not eat meat on Fridays. He isn't the most adventurous breakfast eater, so to ensure that he gets a healthy breakfast in him I like to make him his new favorite find...Egg White Sandwiches. Today I threw together what we had in the fridge....

Organic Roma Tomatoes

Farm Fresh Egg Whites

Boar's Head Horseradish Cheddar

Cholula Hot Sauce

Seedy Rye

Here's a picture! What are your favorite ingredients to have in a breakfast sandwich?

Mascarpone Mashed Potatoes will make you want to melt.

2012-01-03T15:32:00.000-06:00

This year for Christmas I made the most delicious braised short ribs, and what better to sit beneath my savory delicious red wine braised beef than a sea of creamy mashed potatoes? The addition of Mascarpone Cheese was a last minute idea I am so glad we splurged for. These potatoes are practically perfect and a divine side dish for just about anything, do try them!

Mascarpone Mashed Potatoes

8 large russet potatoes peeled & chopped into larger chunks
1 large container of Mascarpone cheese
1 cup half & half
1/2 cup milk
2 sticks of unsalted butter
salt & pepper to taste

Fill a large pot with the chopped potatoes, cold water and a good amount of sea salt. Bring to a boil & cook the potatoes until they are fork tender. In a separate pot warm the milk as well as the half & half and 1 stick of butter.

When the potatoes are done drain well and put back into the pot with the warm milk & butter mixture. Smash with a potato masher to get the potatoes going and add in a bit of salt & pepper after tasting a potato for seasoning. Add in the mascarpone cheese and using a hand mixer blend together on low slowly adding the last stick of butter a few Tbs at a time until everything is mixed well & creamy, do not over mix.

Keep warm in a double boiler until ready to serve & add a bit more milk if they seem thick and need a bit more moisture. These potatoes are absolutely delicious, but please feel free to share a link to your favorite mashed potato recipe!

Comforting & Classic Christmas Feast with Burgundy Braised Short Ribs

2012-01-03T14:39:00.001-06:00

This year for Christmas I wanted to make something that was special, comforting and new to our family dinner table. As we pondered the many Holiday dishes, a great one came to mind! Braised Short Ribs in a sea of red wine kissed sauce was the perfect dish...it offered ease of operation with a low & slow cooking time, which resulted in a much less stressful kitchen for Christmas. And really, what's more indulgent than short ribs...it was a truly fabulous meal and made for even better leftovers.

These Burgundy Braised Short Ribs go so well with the Mascarpone Mashed Potatoes I'll be posting later today...until then, savor this dish! Happy Holidays & Best Wishes for the New Year!

Burgundy Braised Short Ribs

1 Bottle of Burgundy

5 Lbs boneless short ribs

2 large yellow onions

6 large carrots

6 ribs celery

10 cloves of garlic

1 small can tomato paste

2 large cans peeled plum San Marzano tomatoes

2 cups beef broth

3 bay leaves

5 stems rosemary

5 stems thyme

salt & pepper

olive oil

butter

Preheat oven to 350 degrees.

In a food processor puree half your carrots, onions, celery and garlic until fine. Chop the rest of your vegetables into large chunks on the bias and leave the rest of your garlic cloves whole.

Season your short ribs with salt & pepper and heat up a large saute pan. Melt a few tablespoons of butter & olive oil, then begin browning your short ribs on all sides. Once they are nice and brown, remove the short ribs and set aside.

Add a little more olive oil to your pan and begin sauteing your pureed vegetable mixture while lovingly scraping the brown bits left from your short ribs. Be sure to season with salt & pepper as you go. After 3-5 minutes add the larger chopped vegetables & garlic cloves to the pan and saute for another 2-3 minutes. If the pan seems a bit dry, you can always add more butter or olive oil.

After your vegetables have all mingled taste one and check the seasoning. Next add in the tomato paste and saute until the color begins to darken, about 2-3 minutes on Medium - Medium High heat. You're just cooking out the acidic tomato flavor & allowing the sugars in the paste to caramelize a bit, the tomato paste is going to thicken your sauce. Next turn up the heat & de-glaze the pan with the bottle of burgundy adding it slowly.

While the wine cooks down and simmers a bit, tear your tomatoes up into large rustic pieces, or you can course chop them in a food processor. Once they're bite size, toss with their juice into the pot along with the rest of the herbs, bay leaves, and anything else you'd like to add at this point to your short ribs sauce.

In a large roasting pan or dutch oven, nestle your short ribs & pour the hot red wine & vegetable sauce over the ribs. Cover with aluminum foil and toss in your oven for at least 3-4 hours until the meat is tender & pulls apart nicely. Stir every 30-45 minutes, turn your ribs half way through and uncover for the last hour so the sauce browns & thickens. So delicious and pretty hard to screw up once you get the hang of it, enjoy!

Chocolate Cupcakes, Peanut Butter Buttercream and a goal.

2011-12-22T09:40:00.000-06:00

"Make a list of important things to do today. At the top of your list, put "eat chocolate." Now, you'll get at least one thing done today." - Gina Hayes

In an effort to out do myself this Holiday Season...I went on a mission directly to the baking aisle last Sunday and grabbed anything & everything I could possibly need to create any Christmas treat my little heart desired. Chocolate Chips, Peanut Butter, Chocolate Bars, Nuts, Sugars, Sprinkles, Syrups, Oils, Butters....and of course cream. After endless baking options were imagined, I arrived at my goal....the final destination...these cupcakes.

Chocolate Cupcakes with Peanut Butter Buttercream & Bittersweet Chocolate Drizzle

Chocolate Cupcakes

2 C flour

1 C cocoa powder

2 sticks of butter

2 eggs

1 C brown sugar

2/3 C sugar

1/2 C milk

1/2 C heavy cream

1/2 C Greek yogurt

2 Tbs vanilla

2 Tbs rum

2 Tbs instant espresso

2 tsp baking soda

1/2 tsp salt

This recipe will make approximately 24 standard cupcakes. Start by preheating your oven to 350 degrees, line your pans with cupcake cups, and as a little trick ->> I like to spray my muffin cups with nonstick coating to ensure the cupcakes slip right out. (Just use a misto with a flavorless oil like canola, or pick up a baking non stick spray...some even have flour in the mix!)

Sift together your dry ingredients: Flour, cocoa powder, instant espresso, baking soda, salt. Set aside & begin making the rest of your batter.

Start the wet part of your mixture by creaming room temperature butter, brown sugar & white sugar on high speed for 3-5 minutes until the mixture comes together & looks fluffy. Lower your speed and incorporate the eggs one at a time until combined, then in this order slowly add one at a time your vanilla, rum, Greek yogurt, milk and cream...allow for a few seconds in between additions, this will keep your batter light & airy.

Slowly fold your dry ingredients into the wet batter in several small batches. Stir as little as possible & only mix until the batter is just blended. Your cupcake batter should be thick, airy and not look like it's well mixed...as long as the flour is incorporated, don't worry about it...the less you mix it, the better the cupcake!

Distribute evenly filling the muffin cups 2/3 of the way and bake for approximately 20-25 minutes. Test them around 18 minutes with a toothpick to ensure you do not overbake them. While they cool you can start on your icing. Allow them to cool completely before icing them or the frosting won't stand up tall like these pictures!!

Peanut Butter Buttercream

3 C confectioners sugar

2 1/2 C creamy peanut butter

1 1/2 sticks of butter

3/4 C heavy cream

2 tsp rum

2 tsp vanilla

1/2 tsp salt

Chocolate Drizzle

4 ounces bittersweet chocolate

1 Tbs canola oil

For the buttercream start with room temperature butter and blend it with the peanut butter and powdered sugar. Then mix in the vanilla, rum and salt and cream until you have a thick frosting. If frosting seems a little runny just set it in the fridge for a few minutes and let it firm up, this will make it easier to pipe onto the cupcakes.

Wait until the cupcakes are cool & the frosting is made to prepare the chocolate sauce. Set up a double boiler and melt the chocolate. Once it's is melted, add in the oil and stir well. Once it's shiny & ready, set frost your cupcakes.

I pipe my frosting onto the cupcakes using a disposable plastic freezer bag. Just fill the bag with frosting, push it all to one end and slice a bottom corner of the bag about 1/2 inch up. Pipe a big swirl and pull upwards. Once all your cupcakes have big beautiful mounds of frosting, put them on a baking sheet close together & drizzle with the chocolate sauce.

You can keep them in the fridge until you're ready to serve them, this will keep the peanut butter icing from getting to soft. Just be sure to take them out about an hour before eating...they taste best at room temperature!

You can eat them with a fork...but I prefer to dive right in! Happy Holidays everyone, hope you try this recipe out, they're worth every calorie!

Simple Pan Seared Tilapia with Mediterranean Style

2011-12-21T12:38:00.000-06:00

In a quest to find a new and delicious way to enjoy tilapia...this recipe came together in moments & proved to be a great dish I recommend you try! As a big fan of anything with flavors from the Mediterranean, especially when I'm having fish, this dish came from a fridge full of dill, tomatoes, lemons & capers that were calling my name...hope you enjoy!

Mediterranean Tilapia

2 large tilapia fillets (or 4 small ones)

1 C tomates

1 lemon (zest & juice)

2 cloves sliced garlic

2 Tbs chopped dill

2 Tbs capers & their juice

1/4 C water

4 Tbs butter

Olive Oil

Salt & Pepper

Coat your fish in olive oil, lemon zest, salt & pepper.
In a hot pan melt 2 Tbs of butter and sear your tilapia with the sliced garlic cloves. Cook for 2 minutes per side or until fish is a light brown color.

Next add the tomatoes, capers & their juice, dill, the rest of the butter, and water. Bring to a simmer and cook uncovered on Medium Low heat for at least 3-5 minutes so flavors absorb & fish cooks through. Once your fish is flaking on the edges it's usually done! Taste your pan juice & be sure the seasoning is right...if it's too salty, add more water...too bland, add more caper juice or salt & pepper...you know what you like.

I served this with char grilled asparagus & zested lemon, as well as my nutty rice pilaf! Such a wonderful dinner & it was all ready in less than 30 minutes!

Rustic Italian Brunch at it's best...

2011-12-20T11:35:00.001-06:00

La cucina piccola fal la casa grande. -Italian proverb

Translation: A small kitchen makes the house big.

Rustic Italian Cooking has a true comfort that comes from taking simple ingredients, scraps, leftovers...and turning them into something grand that warms your belly & your soul from the moment you yearn to mutter the well known sound of, "Mmmmm." This plate pictured here in particular showcases a brunch selection I would place in the category ->> Favorite Dishes.

I make this in many combinations, but the basic flavors always stay the same: Basted Eggs, Crispy Potato of some sort, Spicy Tomato Sauce, Leafy Green or Vegetable, delicious cheese...I think I've covered all the bases. I finally decided to take it down & share the recipe, although it's fairly simple & adjustable in many ways. Leftover Mashed Potatoes make for an amazing addition to this decadent & delightful brunch idea that will certainly put a smile on your face.

Eggs, Crispy Potato Cake, Spicy Tomato Sauce & Wilted Spinach

1/2 Stick Unsalted Butter

Olive Oil

5 Eggs

2 Cups leftover Mashed Potatoes

1/4 C Flour

Panko Breadcrumbs

Few Scallions

1 Cup Marinara Sauce

Chili Flakes

2 Cups Baby Spinach

Grated Parmigiana

Salt & Pepper

Start by preparing your potato cakes. Crack & beat 1 egg and mix into your mashed potatoes. Add salt & pepper to taste, chopped scallions, and lightly fold in flour in until just combined. Form cakes, should make 4 or more depending on how large you make them. Coat each cake lightly with panko breadcrumbs. On a large griddle or in a non stick pan, melt 2 Tbs butter & a bit of olive oil on Med High heat and cook potato caked until crispy and cooked through, about 4-5 minutes on each side. Use a paper towel to drain excess oil when they're done, sprinkle with parmigiana cheese and keep in a warm toaster oven while you finish the dish.

Heat up your marinara sauce & add a few chili flakes to make it spicy if you like. In the same large pan melt the rest of your butter on Medium Heat, crack your eggs, season with salt & pepper. Just slowly baste your eggs, covering in between bastes so the white steams & cooks through, but the yolk stays runny. I throw my spinach right in the same pan with the eggs to wilt & warm through.

Serve all together, top with grated parmigiana, and then slide your fork right through that yolk, you deserve it. Ciao for now...I think I need a second egg.

Very Vegan Banana Bread....until you add the Maple Butter.

2011-12-08T13:04:00.001-06:00

In a search for something delicious every so often we come across that not so pretty pile of very ripe & brown bananas...to the simple man these look ready for the trash can, but to the at home Chef, a fabulous reason to bake up something sweet!

Winter makes me yearn for warm breakfast breads laced with crunchy nuts, chunky pieces of fruit, and the sweet smell of cinnamon. This recipe was inspired by a need for a healthy treat, an empty fridge & 3 very ripe bananas that were in search of a purpose.

Enjoy my Vegan Banana Bread...that is until you get to the last few shots, if you don't mind a bit of butter, those pretty pictures are just for you!

Vegan Banana Bread

3 Ripe Bananas

3 TBS Canola Oil

3 TBS Water

3 TBS Honey

1 1/2 Cups Flour

1/2 Cup Brown Sugar

1 1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Cinnamon

1/2-1 C Chopped Pecans

Preheat oven to 350 degrees. Oil your loaf pan & set aside while you prepare your dough.

Mix together well, mashed bananas, oil, water, honey & brown sugar. In a separate bowl mix flour, baking soda, salt, cinnamon, & pecans. Combine all into dough & place in loaf ban. Top uncooked dough with brown sugar & pecans.

Bake for 40-55 minutes or until toothpick comes out clean, time will depend on the heat of your oven.

I served mine up with a little Brown Maple Butter I threw together! Just whip up 1 stick of unsalted butter, a pinch of salt & 2 TBS each of brown sugar & PURE Maple Syrup. Such a great little spread to have on handy for breakfast breads, french toast, or hot biscuits.

Hope you enjoy this recipe as much as I did, would even make for a wonderful edible gift idea for this Holiday Season upon us! Please don't hesitate to leave your favorite Banana Bread Recipes & Links in the comment section....until then, tell me you don't just want to take a little bite???

Blackened Tilapia makes for some most delicious FISH TACOS!

2011-10-13T12:10:00.002-05:00

I created this dish right after I got married an an effort to get some more fresh fish in my new husband's diet...I figured tacos would be tempting enough, and it seems I did well considering he wants me to make it for him just about every week! Try this out on your most fickle fish eaters & I promise, you will make a fish lover out of them...or at least a lover of Fish Tacos!

Blackened Tilapia Fish Tacos

4 Tilapia Fillets
Blackening Rub
Olive Oil
Tortillas
Taco Fixings

Blackening Rub
1 TBS Chili Powder
1 tsp Oregano
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Salt
1 tsp Pepper
2 tsp Brown Sugar
Dash of Cayenne for Heat

Be sure that your Tilapia Fillets are not too wet, if so give them a pat dry with some paper towels before coating the fish in the Blackening Rub. Coat your fish with a little olive oil & then pat in as much of the Dry Rub as you can get to adhere to the fish. After the fish are coated with a very liberal amount of seasoning you can package the rest of your rub & keep it in the pantry as long as you don't put those fishy fingers into your seasonings! I like to let my fish sit covered in the fridge with the dry rub on for at least 30 minutes to ensure all the flavor makes it's way into my fish!

Saute in a hot pan on Medium High Heat for 3-5 minutes per side depending on how thick your fish is & how well done you like it. It will have a very dark caramely color, this is normal, but if you feel your fish is getting to dark you can cover it and finish the cooking on a low setting until your tilapia is finished.

A squeeze of fresh lime over the fish when it's hot proves to be amazing, but not necessary. Serve this up with Slow Cooked Poblanos, Homemade Mexican Rice, & lots of Sour Cream like I did, or keep it simple & traditional with Corn tortillas, crunchy cabbage, cilantro & onion! Either way this fish is absolutely delicious...in fact so yummy, you may not even want the tortilla!

Super easy recipe...super delicious....and sure to keep those fickle fish eaters coming back for more!!

Taco Time Tonight @Tokio_Pub!

2011-09-22T09:19:00.000-05:00

TPub is bringing out the big guns this fall with tons of fun new changes

and starting tonight they unleash their Social Media Secret Weapon...

Taco Time

Tonight Tokio Pub hosts their Taco Time event where they will be showcasing mouthwatering dishes off their Izakaya Menu...all the chosen plates with feature their Latin Fusion fun and the menu is something to salivate over! The dishes they will be serving up include their outstanding Pork Belly Nachos, Perfect Green Cilantro Salad, Rice & Beans, a Signature Dessert, and the kicker..."ALL YOU CAN EAT" Steak, Pork, Fish... & Chicken Tacos! On top of all the delicious food, guests get two drink tickets they can use towards Coronas, Margaritas or Sangria!! Parties from 6:00 p.m. to 9:00 p.m. and the priced at $25 per person (not including tax and gratuity).

This event is just the beginning of the TPUB Taco Themed Fun! Taco Time at Tokio Pub will launch into a series of Taco Time celebrations this Fall- where for one hour, one day a week, tacos will be available for just $1! Tokio Pub fans will be notified when it’s Taco Time via Facebook, Twitter, Tokio Pub’s website & mobile club. So keep your social media feelers tuned into Tokio Pub so you can get in on the Taco Deals every week!!

For more info about the event, call Tokio Pub directly at: 847.278.5181

or visit the website at www.tokiopub.com!

I Always Win the Raffle...

2011-09-19T13:52:00.000-05:00

I'm not always big on entering contests or giveaways often, which is comical considering I am the type of person that always wins the raffle....perhaps my sub conscious feels it is protecting my record, either way most of the time I feel the effort is better spent accomplishing something, rather than obtaining another FREE item I'll throw in the closet.......However, in an attempt to become more savant like when it comes to saving, I have decided to sport my savvy raffle winning mojo & be more conscious of these #Giveaways I always see on Twitter....

Here's a 1st attempt for me to get into giveaways, and how appropriate that this fellow food blogger was participating in her very first Foodie Giveaway!!! It also did not hurt that the prize is a beautiful bottle of handmade Olive Oil or Vinegar from The Olive Tap!

Since I'm not afraid of a little competition, I urge you to enter as well: The Daily Dish Giveaway

Think you've got what it takes to beat this lucky lady?

A Taste & Tell of Tokio Pub...

2011-07-26T10:09:00.001-05:00

"All Hail the Crispy Rice King...because my palate is so pleased, a crown is surely in order."

Me after my 1st taste of the Lobster Crispy Rice at Tokio Pub.

Left to Right: Tuna, Salmon, Shrimp, Lobster, & Crab Crispy Rice

On any given Friday if you take a stroll through the Streets of Woodfield you will find clusters of consumers roaming the parking lot in search of where to stop & spend their evening. Far in the distance sits the ever popular Lettuce Entertain You eatery, Shaw's Crabhouse. As you get closer the chaos seems to go calm, the sea of people splits & and your sight is drawn to glowing red lights tucked away to the right. Tokio Pub comes into view and neon lamps begin to draw you in...

Walking into Tokio Pub for the 1st time certainly evokes the "Wow Factor". You are immediately transported to a city chic Japanese Pub with an underground vibe, not what one would expect to find in the Suburban Playground that is the Streets of Woodfield. The decor is super cool & ultra urban with lots of thought provoking images that catch the eye; Chandeliers made of old antique fan parts, yellow neon lights that peek out playfully along the walls, & even funky Japanese art work showcasing Godzilla, large postage prints reading Osaka Japan & get this, there's even an octopus dressed in Samurai Ninja gear...who seems to slightly resembles Inky from Pac-Man if you ask me. The bar is small, but perfectly proportioned and looks like a great place to belly up post 5 o'clock with a few friends for a night that encourages an alka seltzer come morning. But enough about the decor...let's talk taste!

Passion Pineapple Punch

Once you're seated the servers come equipped with fresh glass bottles of water that are left behind for the table...this is useful when indulging in a spice driven meal. Before any food decisions were made...the cocktail orders began! TPub's libation selection is absolutely lovely, offering Asian flare, fruity fun & edgy martinis alongside Pub Brews & even Sparkling Sake. We opted to start with a pitcher of Passion Fruit Punch complete with charred Pineapple & Fresh Raspberries. And I must say, the pitcher option is such a favorable choice to have when dining on tapas with a group. Some of the guests went with the Pub brews, their favorites were the big cans of Sapporo and the Daisy Cutter, brewed by local Chicago Brewing Co. Half Acre. All in all, the cocktails I had a chance to taste were fabulous & just so fresh. I don't think there is one you can go wrong with...my favorites, Passion Punch & the Yuzu Margarita. As we move onto food we are pleased to get a slew of suggestions from our server, she knew her food & could answer all our questions...commendable!

Crispy Tofu Squares

Out came the first plates!! Starting with the Crispy Tofu...so delicate & crispy! It is served with an Asian Honey dipping sauce that is quite delicious. I dare any Non Tofu Lover to try these & not want another...such a good way to start the meal! These crispy square blocks of tofu happened to be my favorite from the "Salads & Vegetables" section of the menu; however, the Perfect Green Salad was delightful and encouraged a flavor sensation! Fresh watercress, crunchy romaine, & distinctive cilantro with a light Asian vini, it was memorable. We also enjoyed the Ginger Garlic Edamame, it was very flavorful & a nice change up to the same old steamed edamame starter.

Moving on to sashimi & the showstopper. Adorning our table next my eyes immediately went for the most beautiful Tuna Tartare, accompanied by a little white bag stamped tokio pub filled with crispy chips. The plate was wet with yuzu juice, a perfect sphere of bright green guacamole & shiny red raw tuna. Served with tortillas chips that not only to they fry in house...they make them in house...everyday...this makes me smile. The chips were perfect, tuna buttery, great guac & the yuzu juice...yum. Enough about sashimi though, moving onto the showstopper....let's talk Crispy Rice.

Left to Right: Crab, Lobster, Shrimp, & Salmon Crispy Rice.

The Crispy Rice menu offers an array of options: 2, 3 or best value being the Combination Platter at 5 Pieces of darn right deliciousness. The crispy exterior on the rice is absolutely divine & could rival any deep fried crust competition winner. As you bite right into the piping hot rice, you'll notice the taste of something secret & salty, but distraction immediately follows as my palate focuses on the topping. Toppings include Tuna, Salmon, Shrimp, Crab & lobster. My favorite, most definitely the Lobster Crispy Rice, which happened to be my husband's as well. I was sure the seafood had to be fresh considering this Pub's Elite neighbor, and it was confirmed once I tasted the buttery shellfish topping this divine little bite. I'd say the Crispy Rice was not only my FAVORITE thing on the menu, but hands down, TPUB has the best crispy rice Chicago has to offer.

Robata Grilled Chicken Meatballs

After sharing a mini moment with my Crispy Rice we moved onto the Robata Grilled Goodies. Referred to as the "Cadillac of Grilling" in Food & Wine Magazine, the Robata is an authentic Japanese Grill that is certain to char & create for sticky savory skewered sensations! Oooos & Ahhhhs occurred when our next set of plates arrived, and again we were ready to feast. BBQ Pork Belly was what I went for 1st. For newbies to the Pork Belly, it's meaty, salty, bacon like, pork like, try it to say you did, promise you will enjoy yourself. The Char Grilled Robata Chicken Meatballs Skewers are flecked with Thai Basil & covered in a sweet sticky sauce, definitely my favorite for it's interesting flavors. Favorites of my friends were the Crying Tiger Shrimp complete with Sriracha Spicy Sauce & Grill Marks, as well as the Steak & Scallion Yakitori perfectly cooked & very peppery.

Top to Bottom: Braised Pork & Pineapple, Grilled Steak, Crispy Shrimp,

Angry Chicken with Kimchi, & Crispy Fish Tokio Tacos

Another part of the menu we were all salivating over...Asian Tacos, come on, how could you not be wondering what they taste like? And although we were fairly full from all the Pub Plates we had already consumed, we felt good & ready for another round. Long flat wooden plates complete with tiny tin holders came out with an array of tacos that looked more than inviting. Group favorite was decidedly the Braised Pork With Caramelized Pineapple, tasting of charred sweet pineapple chunks, slow cooked pork, & crunchy Asian goodies, this taco was Mmm Mmm good. Although...shortly after my encounter with the pork taco...I was hypnotized by the seafood they were serving up on these little tortillas! The Crispy Fish & Shrimp Tacos blast you down to baja & offer that Asian twist that made everything at Tokio Pub so appetizing. Again the crispy light tempura like batter offers the perfect crispy crunch & texture explosion, the sauces are packed with flavors of charred tomato & ginger, and the hot grilled homemade tortillas are chewy & the perfect parcel to carry these terrific tacos. And just when we thought there was no room to spare...our server slides the menu back across the table...Sweet Treats time.

Bag of Beignets

As though they had not just consumed enough plates to put us in a category ending with the word "teen", every guest at my tables eye widen when they see the bags of beignets. Two words I get really excited about...fried & dough. Out came the white stamped bags & inside rolling around were hot orbs covered in cinnamon & sugar. We bite into the center to find oozing molten chocolate hiding inside waiting to cover the corners of your mouth.And a little tip...dip these bad boys in the Passion Fruit Ice Cream, you can thank me later. The dessert was the perfect ending to this tasty Izakaya Meal...and when in doubt, order another bag of beignets!

Overall, I think Tokio Pub is a excellent new venue & addition to the eclectic eateries finally surfacing in the suburbs. They've taken the emerging Izakaya trend & truly picked the best parts of this funky fresh cuisine. The authentic Japanese Pub styled fusion food with influences of Thai, Korean, & Latin Flavors, really offer something for everyone as far as flavors. I love the small menu, simple creations & palate pleasing options I have tasted. The vibe is fresh,the staff is lively & the edgy hip restaurant decor is a must see! This new Lettuce Entertain You Resto is sizzling in the Streets of Woodfield & is sure to offer excitement to suburban folks in search of chic city eats!

Tokio Pub

1900 E Higgins

Schaumburg, IL

847-278-5181

TPUB on FACEBOOK : https://www.facebook.com/TokioPub

TPUB on Twitter: http://twitter.com/Tokio_Pub

The Tastetress Tested Recommendations are all noted in: BOLD & Italics

The Tastetress Presents...A Taste & Tell

2011-07-21T11:42:00.000-05:00

Another part of the culinary show & tell begins! Tomorrow I will be posting the 1st official Restaurant Review on my blog!! I am really looking forward to sharing my take on taste with the readers & hope they get a fresh perspective on the world of food. I have wanted to devote time to this project for a while, and now I am food focused & ready to eat my way across Chicago & beyond...

My reviews intend to be different than what I believe most would call, "typical." See this blog has promised you a culinary show & tell, so editorial journalism just wouldn't make my "menu" complete. So tomorrow I will launch what I call...my 1st official, Taste and Tell. Be prepared to hear a story, engage in an experience, and get a glimpse through my eyes as we savor each & every bite I take a taste of, together.

I have dedicated my 1st Taste & Tell to Tokio Pub in Schaumburg, who also happens to be my favorite client. I wanted my 1st review to really be a place I adore, and after trying everything on the menu at TPub...I am in love. This new Lettuce Entertain You eatery is tucked next to Shaw's Crabhouse in the Streets of Woodfield & offers an amazing eating experience. I have wanted to share them with you for sometime & can't wait to see what everyone thinks. My take on Tokio Pub will be posting tomorrow, so be sure to sign up for my blog to read all about this incredible Restaurant & more!

Delicious in 10 min...five if you're a seasoned scrambler.

2011-03-15T15:38:00.000-05:00

I love eggs. I love them every which way, and some mornings I wake up & the first thing I think about is how badly I want a nice soft scrambled egg with toast to use as the vehicle in which it enters my mouth. As I try to keep my girlish figure so often in between my feasting sessions: simplification, healthy, delicious= all the things I try to incorporate when I make my meals throughout the week. I have found having eggs for more than just breakfast makes for a quick & satisfying warm your tummy dinner or lunch. This scramble is a creation that I covet, even though it is simple & obvious. Enjoy & hope you find this little week night bite to fulfill all your cravings while keeping your waistline.

Feta & Spinach Scramble

2 Eggs
1 Cup Spinach
2 Scallions
1-2 Tbs Butter
Salt & Pepper
Feta

Note: Do not over salt this dish, because feta is a very salty cheese that will lend a lot of seasoning.

Start by chopping your scallions & sauteing them in the butter on medium high heat. After 1-2 minutes add your spinach, I used leaf spinach that I tore up to make it easier to cook. Season with salt & pepper and saute the spinach until it stars to wilt.

Crack & scramble your eggs and season with a little salt & fresh pepper. Stir around for a second, turn your heat down to medium & cook your eggs turning every 20-30 seconds. As it starts to come together add in your feta crumbles & finish cooking until your preferred style, I like mine soft but cooked through. I served this with dark rye & sliced Roma's with kosher salt, delicious pairing! Now how easy was that???

My Cheeky Cottage Pie proves you don't need a Shepherd to enjoy this British Favorite.

2011-03-09T21:57:00.000-06:00

Most of you are fairly familiar with the well known Shepherd's Pie...but, get this, did you know that Cottage Pie was the first version of this mince meat & potato pan pie of comfort? Yep, potatoes weren't even brought into England until the 15th century and then in the late 1700's a cottage pie recipe was first recorded. When I read this while doing some food research I was surprised & pleased. I tend to know a lot of useless information, so this little food fact was a gem, and since I've been making cottage pies for years, it made me very happy to hear I was honoring the original classic unknowingly. So here's to cottage pie, enjoy!

Cottage Pie

1 lb Ground Beef
1 Onion
1 Tsp Thyme, Garlic Powder, Parsley
Dash Cayenne
2 Tbs Tomato Paste
1 Tbs Flour
2 Cups Corn
4 Large Potatoes
1 Stick Butter
1 Cup Milk
1 Cup Cheese
Salt & Pepper

Peel and cut your potatoes, throw them in some cold water & bring them to a boil.

While the potatoes are boiling, preheat your oven to 400 and get started on your filling. Brown the onions first in 1 Tbs of butter with a little salt & pepper. After they are soft, add in your ground beef and break up the meat. Now you can add the seasonings and cook through. Once browned add the tomato paste and flour, then cook for another 2-3 minutes. Check your seasonings, then be sure to add salt & pepper before putting your pie together.

When the potatoes are done, drain them and get ready to mash. Add in the rest of your butter and milk before mashing or whipping your potatoes. Give them a taste, salt & pepper? Of course. Now that your potatoes are mashed, let's make a cottage pie.

Use large pie pan or small baking dish and start by putting the ground beef concoction in the dish. Then layer your corn, top with mashed potatoes & sprinkle the cheese. Bake at 400 for about 20-30 minutes, remove from the oven, and for best results...be sure to let the cottage pie rest for at least 10-20 minutes, it will serve much better & your filling won't fall apart so badly. Hope that you try this one, it's so simple and super comforting! Now it's time to eat!

Roasting Potatoes takes this Potato Leek Soup Recipe to a whole other level.

2011-03-05T14:09:00.001-06:00

Roasted Potato & Leek Soup

5 Red Potatoes
2 Yellow Onions
4 Leeks
1/2 Cup Bacon or Pancetta
4 Tbs Butter
4 Tbs flour
6 Cups Chicken Stock
Olive Oil
Salt & Pepper

Preheat your oven to 450 degrees.

To begin this recipe we are going to immediately try to get more flavor into this yummy winter warming soup by roasting our potatoes & yellow onions. Start by chopping your potatoes & yellow onions into medium sized chunks. Toss them on a baking sheet, drizzle with olive oil to coat & plenty of salt and pepper to taste. Once your oven is preheated to 400 degrees, pop them in the oven. After about 20 minutes begin turning your potatoes every 5-10 minutes to ensure they roast & brown evenly.

Your pan should look like this before they go in the oven...

And this when they are done after about 35-50 minutes depending on your oven.

While your vegetables roast begin cleaning your leeks. I like to trim a bit off both ends, making sure to not leave too much of the dark greens on top. The thick green tops tend to offer less onion flavor & a tougher texture.; however, after cleaned they make a great addition to your next stock pot! Slice your leeks in half lengthwise and then into half moons. Then submerse you half moons in a large bowl of cold water and toss them well. I like to let them sit in this cool bath for at least 15 minutes so that all the dirt & sand can make their way to the bottom.

When removing your leeks from their water bath be sure to lift them out gently so all the dirt stays at the bottom of the bowl. I like to put my leeks in a colander to ensure all the excess water drains so your leeks will saute better.

Get a stock pot hot & saute your bacon for about 2-3 minutes and then add your leeks. Season with salt & pepper and saute for 5 minutes. Then add 2 Tbs of butter and continue to saute & wilt your leeks. After a few more minutes you can add your roasted potatoes & onions to the pot. Stir & saute for another 5 minutes to allow the ingredients to have a moment to mingle before beginning your rue.

At this point I like to remove at least 1/4 of my vegetable mixture to use as a garnish for my soup. This allows for a little wedge of chunky potato & caramelized onion along with the creamy soup you will soon be pureeing. Add the rest of your butter, when melted add the flour & incorporate mixing well. Stir & cook your flour down for at least 1-2 minutes to take the raw floury taste out. You can slowly add your chicken stock stirring well to ensure you mix the rue in well. Bring soup back to a boil and cook for a few minutes. You will see the mixture begin to thicken. At this point turn your heat off & puree your soup. On the spoon your consistency should look like this...

I like to garnish my creamy potato soup with lots of goodies depending on what I have around. For this recipe I used Shaved Parm, Fresh Parsley, and a few of the Roasted Potatoes & Caramelized Onions.

And a little glug of Olive Oil as well got a thumb's up!

Hot Italian Sausage & Peppers so fast...we even threw in Crispy Potatoes.

2011-01-31T12:49:00.000-06:00

"The trouble with eating Italian food, is that five or six days later...you're hungry again." -George Miller

Growing up Italian means many things that will be certain...like there will always be a few dishes that will make their way onto my menu every year, whether on occasion or often. Spaghetti & Homemade Sugo, Chicken Piccatta, and of course, the well know, Italian Sausage & Peppers.

Today when rifling through my freezer focus was on a meal that kept me from having to brave the cold. Making its 2011 debut, some Hot Italian Sausage that had made its way into my food path. Lucky for you...a simple & easy recipe that even the old timers can enjoy! Homemade Italian Sausage & Peppers with cripsy pan fried potatoes. In less than 30 minutes, this recipe is sure to impress anyone, even a true Italian.

Italian Sausage & Peppers with Crispy Pan Fried Potatoes

2 Lbs. Hot Italian Sausage
1 Large Green Pepper
1 Large Onion
4-6 Potatoes
4 Tbs Olive Oil
2 Cloves Garlic
Salt & Pepper
Butter, optional

Preheat your oven to 350 degrees.

Start by cutting your sausage into reasonable size links to make a decent sandwich. I say anywhere from 4-6 Inches per link makes for a good size sandwich ....or two for those of us that aren't kidding ourselves here. Brown your Italian Sausage in a pan on the stove in a few Tbs of butter, yes butter. You old timers may think, "No way, we don't put butter in our 50 year old Sausage & Peppers Recipe!" Try it! It helps season the casing on your links to ensure a nice juicy bite & flavor...you know, that pop you get from a well cooked sausage...butter is better for this in my opinion. After about 3-5 minutes your sausage should be brown, remove from the pan, place on a baking sheet & finish cooking in the oven. Should only take about 15-20 more minutes. Be sure to slice your sausage when its done to check & make sure its finished cooking all the way through.

While your sausage is in the oven, add 2 TBS of olive oil to the leftover pan of butter from the sausage & begin to saute your peppers & onions. I like to slice mine in medium thick strips. Add salt & pepper to taste, as well as the 2 cloves of garlic grated or minced. After about 10 min it should be done browning. Pull your sausage pan out of the oven & smother the links with the pepper & onion mixture...put back in the oven to finish. Now time to make your potatoes.

Add the rest of the oil into the same pan the sausage, peppers & onions cooked in. Once the temperature is hot again, toss in your potatoes. For this dish I like to cut my potatoes into 1/2 inch thick half moons, yummy. Cook for about 10-15 minutes until brown & crisp...all while your sausage is in the oven mingling with your peppers & onions. When the potatoes are done place them on a plate lined with paper towel to remove the excess oil, and salt them well.

Now just remove your sausage pan, check to ensure the links are done & wallah...you have a one pot, one stop meal in about 30 minutes or less if you move fast! I like a Sausage Sandwich, so I say get the Hot Giardinara out and make yourself a true Chicago Sandwich! Now go eat silly...we made it fast for a reason, we're hungry!

Great brand of Hot Italian Sausage to try for this recipe!

They have fabulous sausages ranging in a variety of flavors...

Even stuffed with broccoli! Check out their items on Amazon.com!

Pork Chops & Pumpkin Butter inspire a wonderful winter meal the whole family can appreciate.

2011-01-25T15:00:00.006-06:00

"When will Jesus bring the Pork Chops?"
-George Carlin

CHOPS smothered in Caramelized Onions, Pumpkin Butter & Spicy Honey Mustard Sauce
Sauteed Beans & Roasted Garlic ~ Mom's Oven Roasted Potatoes

Step by step recipe break down...

Smothered CHOPS

Start with 8 Center Cut Bone In Chops at room temperature. Lay them flat in a deep pan.

Brine:
Making the Brine for the Chops first, just put 8 Cups of Water in a stock pot and turn the heat on high.
Then begin to add your spices:

2 Cloves Garlic Smashed
1.4 Cup Chives or Scallions
1/3 Cup Salt
1 Tbs Black Pepper
1 Tbs Celery Seed
2 Large Bay Leaves

Bring to a boil & let cook for a few minutes stirring occasionally. Turn off the heat & let the brine cool to room temperature before submersing your Chops.

If you plan on letting your chops brine for longer than 30 min, I would store them in the fridge. If you do this, just be sure to take them out a bit sooner so the chops have time to come to room temperature before you cook them.

Now is a good time to begin prepping our other menu items & recipe ingredients. Here are some things you can do right now:

Make your Rub
Clean & Trim 1 Lb Green Beans
Slice 3 Large Onions for Caramelizing
Prep your Potatoes & Follow the Instructions under the Roasted Potato Recipe Below

Dry Rub:

1 Tbs Dry Mustard
1/2 Tbs Black Pepper
1/2 Tbs Coarse Salt
1/2 Tbs Garlic
1/2 Tbs Onion Powder
1 Tbs Parsley

Once your chops are done brining, drain the liquid, remove any bits of peppercorn & dry well with paper towels. Rub a liberal amount of dry rub into your chops until you've used it all. Allow the chops to sit in the dry rub for at least 30 min - 1 Hour.

Now that our chops have time to sit again. Let's keep working on other items for our dinner. Now would be a good time to start blanching your green beans, follow the instructions below under the Sauteed Green Beans Recipe.

Move onto your caramelized onions & pumpkin sauce for your chops.

Caramelized Onion, Pumpkin Butter, & Mustard Sauce:

3 Large Onions sliced
Saute in 1/2 Stick Butter
Season with Salt & Pepper
Add 1 Clove Garlic & 1 Jalapeno Diced- with or without seeds, depending on heat preference.
Once the onions are soft and begin to brown after about 5-10 min, turn heat to medium-low and cook the onions caramelizing them for another 15-20 minutes.
Add & Reduce 3 Tbs Sherry Wine for about 2-3 minutes
Add the rest of your ingredients:

3 Tbs Pumpkin Butter
3 Tbs Honey
2 Tbs Spicy Mustard
2 Tbs Dijon Mustard
2 Tbs Apple Cider Vinegar
Salt to taste

Cook for 5 more minutes and turn off heat. Let the sauce set.

Now is a good time to start pan searing your potatoes & beginning the roasting process. This way they will be done by the time you are done with your Chops!

Once your sauce has set you are ready to begin cooking your chops on the stove top. At this point my oven is already on high heat at 450 degrees roasting my potatoes, if you haven't turned it on, be sure to preheat the oven so it's ready as soon as your Chops are. I like to baste my dry rubbed chops with the sauce at this point to ensure they get a good crust while I am browning them on my stove top. The chop should look like this once you have basted it.

Don't use too much sauce, just enough to coat the Chops, because the largest portion will be used to smother & layer the Chops before we bake them in the oven. Begin browning your chops on the stove top, I like to use a griddle pan. Once you have browned both sides grab an oiled or buttered deep baking dish and ladle a small amount of sauce on the bottom.

Arrange an even layer of pork chops...my dish held 4 in a single layer. Cover the 1st layer with half of the sauce and repeat until you've layered all your Chops. It will look something like this.

Cover & bake in the oven on 450 for about 20-30 minutes. Always be sure to rest your chops in the thickest part of the meat to ensure they are done. When they are completely cooked I like to turn off the oven and let them rest in the warm oven for at least 20 minutes before serving...this will guarantee a very very moist & tender Chop! This extra time also gives you a few minutes to ensure all your side dishes are ready & warm as well. If you have already finished everything, I put the serving platters right in the oven to stay warm with my Chops until everything is ready to be served. Time to enjoy the rewards!

Mom's Roasted Potatoes

Clean & slice 8-10 Potatoes into wedges
Toss Potato Wedges in:

3 Tbs Olive Oil,
1 Tbs Rosemary
1 Tbs Thyme
1 Tbs Oregano
1 Tbs Granulated Garlic (Fresh Garlic tends to burn w the high heat in this recipe)
1 Tbs Salt
1/2 Tbs Black Pepper

Preheat your oven to 450
When you are ready to get this recipe started get a large saute pan hot.
Pre saute your potatoes on high heat for 5-10 minutes.

Then lay out flat on a sheet pan covered in aluminum foil.
Pre Sauteing & laying your potatoes out flat with plenty of room will help to ensure crusty roasted potatoes!
Bake in the oven turning every 5-10 minutes until golden brown & crispy. Should take anywhere from 20-45 minutes depending on what size you cut them & how much time you spend pre-browning.
Keep in the oven on warm until serving.

Sauteed Green Beans with Roasted Garlic

Start by bringing a small saute pan with about 2 inches of water to a boil.
Salt your water.
Blanche the Beans for about 3-5 minutes until tender, but still very al dente.
Drain & Toss in a bowl of ice water blanching the beans to keep them green & crisp.
Now begin to prepare your roasted garlic.
Place anywhere from 10-20 Cloves of Garlic in the peel on a piece of tin foil. Drizzle with olive oil & season with salt & pepper. Then wrap the garlic in the foil like a purse.

Bake your garlic in the toaster oven or your preheated oven on 400-450 for about 20-30 minutes until all the cloves are soft. Let the cloves cool just a bit before you attempt to peel them.
Now begin to saute your blanched beans with the following:

1 Tbs Olive Oil
1/2 Tsp Chili Flakes
1/2 Tsp Garlic
Salt & Pepper to taste

After 2 minutes toss in your garlic cloves, but be gentle. This is how I saute the 2 items together.

Let the items saute until golden brown or your green beans are tender but crisp.

All in all, this dish seems far more complicated than it looks & there are plenty of ways to simplify this dish. If you'd like my tips for speedy success, get in touch with me & I will be happy to offer you the quick version of this fabulous winter dinner menu! Until then...enjoy your CHOPS!

Bread, Butter & Cheese make the world go round...and this recipe: Bread & French Onion Soup Bake

2011-01-24T14:27:00.000-06:00

WARNING:
Before attempting this recipe please note that it is not healthy, nor is there really a way to lighten it up without removing all that is good in the world: bread, butter & cheese. Please attempt & proceed at your own risk...although, I promise you this, it's worth every last calorie.

The mind of a true cook or chef is always on the next dish, the next ingredient, the next idea. This thought process is something that is either inherent, trained or developed as one voyages farther into the world of food. With intense love & passion for cooking and eating, comes intense love & passion for food...i.e. the ingredients that make this whole love fest possible.

At my Mom's this weekend when all of a sudden she pulls down these plastic bins off the fridge. Inside these bins are endless slices of old, dry, hard, buttermilk white bread that she has been saving I am pretty sure since the leftover Turkey for sandwiches after Thanksgiving was long gone. A lot of people would stare in amazement & think to themselves, "What on Earth are you saving these for?" I myself did not have this reaction...to me this bread looked like a world of possibility rather than another tool my Dad could probably use to hammer nails. I had practiced a recipe long ago with my Cugina that I had to see if I remembered correctly...lucky for you, I did.

Bread & French Onion Soup Bake

20 Slices of Old Stale Bread
2 Sticks of Butter
4 Large Onions
2 Stalks Celery
2 Tbs Fresh Parsley
2 Tsp Fresh Thyme
1 Clove Garlic
1 Cup Sherry Wine
4 Cups Beef Broth
4 Cups Chicken Broth (Set 2 Cups aside to use for serving)
2 Cups Swiss Cheese
Salt & Pepper to taste

Before beginning a few things to note:
*First thing to note is that the bread you use for this recipe can be whatever kind of bread you like. My recommendation's would include the following: White Bread, Wheat Bread, French Baguette, Italian, or even an old package of hamburger buns...it's all good & will taste just fine. I used old white buttermilk slices & stale slider buns for the top layer...it turned out perfectly.

*Second thing to note, if you don't have old stale bread...make some. Lay the bread out in an even layer on a sheet pan and leave it uncovered on your counter overnight. For a quicker fix, toast your bread in the oven until it is light-medium brown. The main objective is for the bread to be dried out or toasted to ensure that it holds up nicely for the recipe.

Now onto the instructions, first you must make your french onion soup broth that will be assembled with the said Bread Butter & Cheese that this recipe is advertising. Chopped or thinly slice your onions and heat 1 stick of butter in a large saute pan. Once the butter is bubbling, toss in your onions, celery, parsley, garlic & fresh thyme, season with salt & pepper, & saute on high heat for about 5 min stirring constantly. After that, turn your burner down to Medium Low, sit back, & continue to saute these onions until severely caramel-y brown...I say at least 30 minutes, but preferably an hour for richer onion goodness. Think low & slow. Make sure you keep an eye on them and stir them well to ensure no burnt bits.

After this is done, turn the heat back up and add your sherry wine. Now reduce the wine & cook the onions for about 5 minutes. Then add the beef broth & 2 cups of chicken stock. Taste your broth, adjust seasonings if needed, & continue to cook for 20-30 min at least on low temperature. Once done keep warm for assembly.

Make sure your oven is preheated to 350 degrees.

Spray or Butter a deep baking dish and begin to construct.

Now think lasagna when you are assembling this masterpiece. With your 2nd stick of butter, begin to butter your bread and make a single flat layer covering the bottom of the dish. Once the bottom of your dish is covered ladle an ample amount of the onions & the broth over the bread until all the bread
is soaked & speckled with caramel-y onion bits. Then sprinkle with a good amount of cheese. Repeat this process until you've used all the broth or bread & be sure to leave a good amount of cheese to top with!

NOTE: If the bread goes all the way to the top of your dish, be sure to put a sheet pan underneath while baking for run off. This dish will surely puff up & may overflow a bit if the broth bubbles in your oven more rapidly. Don't worry though, a little overflow is normal, that's why the sheet pan tip is listed!

Bake your dish in the oven for approximately 30-45 minutes until all puffed up & golden brown. Be sure to give the bake at least 10-20 minutes to settle before spooning this out, this will help the bake to settle & offer you a much easier time spooning out. I like to spoon out the baked goodness and ladle with the hot chicken broth leftover. This dish will warm you up from the inside out and remind you of all the reasons bread, butter & cheese make the world go round.

You are just a simple smoothie away from a slimmer waistline & sweet satisfaction.

2011-01-23T11:46:00.001-06:00

“Have you ever see the customers in health-food stores? They are pale, skinny people who look half dead. In a steak house, you see robust, ruddy people. They're dying, of course, but they look terrific.” -Bill Cosby

Growing up in a Middle Eastern, Italian & Southern rooted household, the idea of passing on seconds was rarely pondered...you just eat. Now my dinner table was still a bit healthier than most, because we ate homemade food 90% of the time and our meals were always balanced with salad & vegetables. However, as I grew up, I noticed my ability to consume larger quantities than most and as metabolism begins to work against me I am constantly trying to make changes to my daily diet.

Being a creature of habit, I have found the best way for me to keep healthy & slim is by finding rituals I can alter to fit my fancy & keep me from getting bored with my healthy options. I like to create filling snack & meals that impart large quantities of fiber...this keeps my digestive tract working for me rather than the food industry. Fruit smoothies are a staple I fully swear by! In the morning smoothies wake up your metabolism, as a snack they get your blood sugar going, they fill you up & are super easy if you set yourself up for success. Here's a list of things I like to keep on hand & how I store them so I am always one smoothie away from sweet satisfaction.

FREEZER:

Items in the freezer allow you to keep your smoothie free of ice & they offer a perfect way to get fresh fruit into your diet. Freezing keeps your fruit from spoiling & in the winter when produce is definitely meager & more expesnive, frozen fruit offers a lot more flavor. Freezing will make your smoothie more like a milkshake & less like a healthy snack.

Halved Ripe Bananas
Berries: Strawberries, Raspberries, Blackberries, Blueberries
Mango
Peaches
Pineapple

FRIDGE & PANTRY:

Since I am a cook, when I look in the fridge or my pantry, I am constantly scanning for items that need to be used before spoil. I add lots of random things into smoothies that I find in my fridge or pantry just because I am constantly trying to reinvent the wheel. Any fruit will work, but here are some items I toss in at times to shake things up.

Leftover Oatmeal, Grains or Cereal
Greek Yogurt
Seeds & Nuts
Almond or Soy Milk
Fruit Juice & Fruit Preserves (These can be sugary so I try keep these at a minimum.)

Keeping these simple items on hand offer you the tools to keep yourself engaged & wanting more. I can't stand healthy food that doesn't make me feel alive, taste fresh, or make me feel satisfied...but something as delicious as a fruit smoothie hardly makes me feel like I am missing out.

Here is the recipe for the beautiful smoothie in the picture above. Took me less than 5 minutes and offered a perfect snack in the afternoon that held me over until dinner.

Strawberry, Banana & Pineapple Smoothie w Greek Yogurt

1/2 Frozen Banana
1/2 Cup Frozen Strawberries
1/2 Cup Pineapple
1/4 Cup Pineapple Juice
1/4 Cup Greek Yogurt (I had vanilla, but plain or any flavor will work well.)

Throw in a blender & enjoy! You can adjust to your liking...I like mine really thick, but you can always add more fresh fruit or juice to thin out your smoothie.

I promise that if you add this item to your daily routine the results are endless, especially those of you that like to skip breakfast! This is a perfect way to start a habit of eating something before the 12:00 lunch bell, rather than skipping the most important meal of the day or rounding that drive through.

Brined & Grilled Mediterranean Chicken is sure to melt the snow...and your heart.

2011-01-23T10:07:00.000-06:00

The Tastetress Presents...a Winter Grilling Story.

Shall we begin. Once upon a time a girl lived in the cold city of Chicago and after a warm Holiday in St. Croix she was miserable at the idea of packing away her summer flip flops again in exchange for cold leather boots. Quickly exhausted by the bleak snow she wanted something that inspired warmth, reminded of summer & stayed on the healthy side with the Holidays behind her. As she peered into her fridge she saw items that inspired a summer solstice and a spark that only a grill could impart.

A tribute to the Mediterranean side of the family my brother and I worked on this meal together. Inspired by the kitchen we found large bone in chicken breasts, fresh asparagus, cous cous, lemons, and more. We immediately knew this grilled feast was in order. Here's how we did it.

Brined & Grilled Mediterranean Chicken

Brine

8 Cups Water
1 Cup Vinegar
1 Tbs Peppercorn
1/3 C Kosher Salt
1 Tbs Coriander Seed
2 Bay Leaves
3 Cloves Garlic smashed
1/2 Yellow Onion quartered
5 Large Bone in Chicken Breasts

Tastetress Tip:

A brine is a great way to quickly finish defrosting any protein on those days you may have forgotten to pull something out of the freezer. In less than hour or 2 your chicken will have absorbed all your tasty brine flavors & be perfectly defrosted for cooking. Much better alternative than turning your microwave onto the defrost setting.

Start your brine in a large pot on the stove. In no particular order add all your ingredients except the chicken and bring to a boil. Once boiling turn the heat off and cool down the temperature of your brine before submersing your chicken breasts, room temperature or slightly warmer is fine. Make sure the chicken breasts are completely covered by the brine, if you need more liquid just add water to cover at this point. Keep on your counter for 1 hour or place in the fridge covered if you'd like to brine the chicken for a bit longer. With poultry I tend to keep my brine time much shorter than if I were using red meat or pork, I feel it allows the chicken to be moist without par cooking the outer flesh with the acidity the brine contains, 2-3 hours is plenty.

Dry Rub

1 Tbs Pepper
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Sage
1 Tbs Rosemary
1 Tbs Parsley
1/2 Tbs Oregano, preferably Greek
1/2 Tbs Salt

While your chicken is in the brine you can prepare for the rest of your meal. I like to do prep work while I wait so everything is ready for me when I need it. This allows my cooking process to be stress free, which helps me think more clearly so every ingredient gets the love & care they deserve.

For the dry rub you literally just need to throw all the ingredients in a bowl & taste. Depending on the spices you use, certain flavors may stand out more than others. See if it needs any adjustments. It will be a strong flavor, but try to give yourself a second to see what stands out. Does it need more garlic? More pepper? It's your recipe now, so play around with it. Note to keep the salt levels a bit lower since the brine is imparting salt to your chicken as well.

Once the chicken is done in the brine, remove it and pat it dry with paper towels. Cover every inch of your chicken liberally with the dry rub. I even try to get some under the skin & into any crevice I find. Let your chicken sit in the dry rub for at least 20-30 min before cooking. If it is going to sit longer be sure to keep your poultry in the fridge; however, always let your chicken sit at room temperature for at least 20 minutes before grilling. This allows for more even cooking & super moist chicken.

Once your chicken has soaked up its brine & basked in it's dry rub, it's time to spark your grill. Make sure your grill is nice and hot, because these bone in chicken breasts will take a bit longer than usual. If you are opposed to grilling during winter or live in the city where grills can be hard to come by, use a grill pan. I start my chicken out on the hottest part of the grill to get a good crust & char going, and then move it to a less hot area for anywhere from 20-40 minutes depending on the heat of your grill. I used a grill pan to keep the char down. If your chicken starts to get too dark, no worries, you can finish it in the oven on 350 if you're worried it's going to burn.

Make sure before serving you let the chicken rest for 10-15 minutes so your tasty chicken holds onto all those fabulous juices you've been flavoring.

Cous Cous with Asparagus & Lemon

4 Scallions chopped
10 Asparagus finely diced
1/4 Cup Red Cabbage shredded
1 Cup Baby Spinach Leaves chopped
2 Tbs Parsley chopped
1 Clove Garlic grated
4 Tbs Olive Oil
2 Lemons zest & juice
Salt & Pepper to taste
2 Cups Cous Cous
2 Cups Chicken Broth

To start the cous cous chop all your vegetables and set aside, be sure to separate the white & green parts of your scallions. In a pan heat 2 Tbs olive oil and once hot begin to saute the white part of the scallions, garlic, asparagus & red cabbage. Cook for 2 minutes and then add your parsley & baby spinach. After another minute turn off the heat and begin preparing your cous cous.

cous cous in a separate bowl & cover immediately. The cous cous will take about 8-10 minutes to cook & absorb all the chicken broth. When finished fluff with a fork. To your cous cous add your sauteed vegetable mixture, the rest of the olive oil, lemon zest & lemon juice. Stir & taste, adjust accordingly. Cous cous tends to be pretty bland in flavor sometimes, so sometimes add a little extra lemon, olive oil, or a salt & pepper to achieve the flavor I want.

Garlic & Lemon Sauteed Broccoli

3 Cups Broccoli
Leftover Broth or Water to Steam
2 Tbs Olive Oil
3 Cloves Garlic sliced thin
Dash of Chili Flakes
1 Lemon Zest & Juice
Dash of White Balsamic Vinegar

I had extra chicken broth leftover from my cous cous recipe, so I used it to steam my broccoli in a steam pan. If you don't have extra broth just be sure to salt the water you use to steam the broccoli. I steam my broccoli for about 5-10 min. While my broccoli steams I prepare my saute pan.

In a saute pan I heat my oil & then slightly brown my garlic & chili flakes. If your broccoli isn't ready for you once the garlic is brown, turn off your heat so you don't burn the garlic. When the broccoli is done toss them in the hot oil for 2-3 minutes. Taste your broccoli & add more salt and pepper at this point if the broccoli needs it. Toss in your lemon juice, zest, a dash of vinegar, and serve.

Greek Salad with Lemon Vini

Salad

1 Romaine Heart
1/2 Cucumber
1/2 Tomato
1/2 Green Pepper
2 Scallions
1/2 Cup Feta or Blue Cheese

Lemon Vini

1 Lemon Zested & Juiced
1 tsp Dijon
1 tsp Honey
Dash of White Balsamic
Salt & Pepper

Tastetress Tip:

Whenever you are making homemade dressing...always add the olive oil at the end! You must season your vinegar well & allow all the spices to dissolve before you add your oil. If you add your olive oil before you impart all your flavors, your dressing will require a lot more seasoning. I always taste my vinegar concoction before adding my oil & adjust accordingly. Trust me on this one, it's a secret of mine that I swear by...and I promise you will learn to make the best salads & dressings!

First make your vinaigrette. In a jar or bowl mix your vinegar with all the other ingredients except your olive oil. Stir or shake really well until all the salt has dissolved & the honey is absorbed. I like to taste my vinegar and adjust my seasoning at this point. It should have a tart flavor with notes of honey & pepper.

Personally, I am not a whisk in oil kind of girl. I like my vinaigrette to be more separated, otherwise I feel like I am eating a creamy dressing. Plus I prefer a little more bite to my dressing from the vinegar, and when you whisk in the oil I find the vinegar flavor gets a little lost. I prefer to add my oil & then whisk lightly. If you'd like your vinaigrette to be more thick & creamy, add a bit more olive oil & either whisk in slowly or blend to get that creamy vinaigrette consistency.

These dishes were such a fabulous reminder of summer, offered a challenge outdoors amidst the snow, & all was still savory enough to feel like a winter meal. The chicken is absolutely phenomenal...you have to try it! If you get stuck or have questions be sure to send me a shout out to @TheTastetress on twitter. I will surely help you create something fabulous so you can finish your day in snowy stride!

Welcome to the Islands mon...Jerk Shrimp with Island Rice tastes nice.

2011-01-21T14:40:00.001-06:00

“A change in the weather is sufficient to recreate the world and ourselves.” -Marcel Proust

For those of you that were not informed, I just recently returned from a 6 day voyage spent deep in the Caribbean on a trip to the US Virgin Island of St. Croix. The beginning of my trip was spent working as a private chef & stylist, but as of Saturday at 4PM I was off the clock & basking in all things island. The stunning setting, fresh fish & comforting sun were enough to make a girl want to pack her bags & make a bee line for the simple life. You can imagine my aversion upon returning to Chicago's frigid weather & icy snow? I was more than displeased to exit the O' Hare Airport Baggage Claim, considering the movie "The Terminal" with Tom Hanks, I wondered if anyone would notice me meandering the Starbucks counter until June.

With less than 2 days under my belt here in this arctic cooler, I was in dyer need of a warm Island reminder. The fridge in my house had been stocked with perfect ingredients to inspire a meal that would assist in recreating a melting pot of flavors that would transport me back to my sunny sanctuary. Fresh Shrimp, Bell Peppers, Chili's, Leftover Rice, Peas, Curry, and so on. My mind was whirling with ideas and I began to cook. In true island fashion, this recipe is unorganized, scarcely measured, but simply fitting & fabulous. I apologize if it's hard to follow, just trust your instincts & adjust as you see fit....Don't worry, be happy mon.

Sweet Jerk Shrimp with Warm Pickled Peppers &
Island Curry Fried Rice

Sweet Jerk Shrimp with Warm Pickled Peppers

Shrimp

2 lbs. Shrimp
Spice Blend: Salt, White Pepper, Dry Mustard, Chili Powder, Curry Powder, Ginger, Cayenne
1 clove Garlic grated
2 Scallions chopped
1 Tbs Sesame Seeds
2 Tbs Honey
2 Tbs Sesame Oil

Warm Pickled Peppers

2 Red Bell Peppers Julienned
1 Green Bell Pepper Julienned
1 Small Red Onion Julienned
3 Scallions Diced
2 cloves of Garlic
2 Tbs Sesame Oil
2 Tbs Rice Wine Vinegar
2 Tbs Sugar
Salt & White Pepper to taste

First begin by prepping your defrosted or fresh shrimp. I like to make my spice blend on the side so I can taste it before tossing my protein, this helps to adjust based on the freshness of the spices in your pantry. Give your blend a small taste and adjust accordingly. I used about a teaspoon of each listed, except the cayenne, just a pinch or 2. Allow the shrimp to sit in the dry rub for at least 30 min -1 hour before adding your wet ingredients. This helps the shrimp to retain moisture & really exhibit the flavors of your spice blend as they soak up all of the tastes you impart. Cover your shrimp and place in the fridge until you are ready for them to be stir fried.

Add your wet ingredients about 15-30 min before cooking. Add the grated garlic, sesame oil, sesame seeds, honey, toss. Be sure to give your shrimp the proper time to mingle before you throw them into the hot pan, this is the secret to this recipe & all my recipes that contain dry rubs or marinades...give ingredients their chance to shine.

Get your pan or wok screaming hot, add your sesame oil and begin your warm pickled peppers, try to keep the pan on high heat throughout this recipe. Add your peppers & onions and stir fry for a minute. Then add your garlic, salt & pepper. After about 3-5 minutes you will see your vegetables start to get softer.

Add your rice wine vinegar & sugar to the hot pan. Make sure you stir them & cook down the vinegar. This will create a pickling like effect. Cook for at least 3-5 minutes to cut the acidity of the vinegar & further cook your vegetable mixture. Remove your peppers & the liquid they create from the heat so you can begin to stir fry your shrimp.

Stir Frying the shrimp should be your last step, so be sure your rice is already made at this point. Add a dash more sesame oil to your hot pan and toss in the shrimp. Cook them for about 2-3 minutes. Once they start to curl I added my pickled peppers back in so all the flavors combine & finish cooking together for about 2-3 more minutes or so depending on the heat of your pan. Remove from heat and try to serve immediately atop your fried rice.

Island Curry Fried Rice

Rice

3 Cups Cooked Rice (For best results use day old rice.)
2 Cups diced Vegetable Blend: = parts White Onion, Carrot, Celery
1 Cup Chopped Ham, Pork, or Bacon
Frozen Peas
4 Scallions Diced
2 Garlic cloves grated
Curry Powder
Dried Chili
Honey
Soy Sauce
Sesame Oil
Salt & White Pepper

I made this rice while the shrimp was in the dry rub & put it in the oven on warm until everything was finished. A lot of the rice I ate on the island was speckled with pork products, and I happened to have some leftover cider smoked ham in my freezer. You can use bacon, ham, or any leftover protein to begin this rice dish. Something that lends sweetness like honey or maple will impart the island like flavors we want to compliment the Shrimp.

Get your sesame oil hot, I used about 2 Tbs. Toss in your chopped ham and cook for 1-2 min. The ham will start to crisp & turn brown, then add your vegetable blend & stir fry for about 3-5 min. Once the vegetables begin to soften, but are still crisp add in your garlic, curry powder, & dried chili (You can used crushed red pepper, cayenne or Sriacha if you do not have chili's.). Use less or more depending on how flavorful you want your rice to be. Pre Cooking your spices in the sesame oil will toast them & flavor the oil that will permeate your rice.

After about a minute of toasting your spices add in your leftover rice. Start tossing & stir frying your rice to incorporate everything. Fry the rice for about 3-5 minutes, constantly tossing, & adding more oil as needed to ensure the rice is coated. If there is not enough oil the rice will not fry as well. Once your rice smells like it's toasted or starts to get slightly brown I add about 2 Tbs each of honey & soy sauce. Coat the rice, then add your frozen peas & chopped scallions. Stir fry for another 2 min. Taste and adjust accordingly. If you like it sweeter, add more honey...more salty, add more soy...more spicy, add more pepper or chili...this is where the dish becomes your own.

Don't let that empty fridge fool you...it may be the road to your next best dish.

2011-01-11T11:48:00.002-06:00

“Opportunities to find deeper powers within ourselves come when life seems most challenging.”

- Joseph Campbell

We've all had this day. You are late getting out the door this morning and happen to be low on gas. Upon your tardy arrival you are welcomed with a questionable eye from your boss & to ice the cake, someone has taken the last cup of joe. Your day has started terribly and some how the rest of your day just seems to follow suit, am I right? You make it home exhausted and look in the fridge...looks like a closet full of clothes that offers you "nothing to wear." These empty fridges disguise themselves with sparsely adorned condiments & sketchy produce, but I say...do not let your fridge fool you. Most people at this turning point would order take out, throw in a frozen pizza, or eat an entire bag of Doritos for dinner, but this is the moment that I urge you to accept the challenge and take a risk in the kitchen. This is the moment where true cooks are born.

True cooking takes a creative mindset & innovative thought process. Anyone can take a recipe & make an amazing dish. If you really want to be the creator in your castle, you must start learning to develop the thought process that allows you to take simple concepts you know & apply them to your own approach. These roadblocks that present themselves in the kitchen are an offering to take risk & experiment with your ideas. When I open an empty fridge I sometimes feel like I am accepting an offer to duel, only my fridge does not slap me across the cheek with a glove barking, "CHALLENGE!" I often get thoroughly excited and that excitement is excellent fuel for creating a delicious dish.

You maybe thinking, easier said than done. To help explain this concept better, here's how my thought process works.

When I peered into my fridge this morning to see what I could make for dinner tonight...it was literally empty because I am leaving for vacation tomorrow. Rather than plan to pick up something with the dollars designated for fruity adult bevies on the beach, I decided to take a deeper look. I almost always have ground sirloin in the freezer: makes for quick chili's & stews in the winter and delicious grilled burgers in the summer. My mind at this point has taken off running: burgers, chili, shepherd's pie, meatloaf...now we're getting there. I have red potatoes as well, makes for delicious smashed potatoes. Now I know I am definitely taking this in the direction of meatloaf or shepherd's pie. Done. I have an objective, and depending on the peanut gallery, we will make a final decision on one of these recipes later.

Yes, it may not be that easy for you at first, but you have to start somewhere. Becoming the next best cook takes showing some love to your kitchen, even when it isn't offering you the food you love best. Before you know it you will be whipping up one of kind creations yourself. Only you stand between you & your next best dish, and if you need a hand, you can always turn to The Tastetress.