Wannabe Phoodie.

Slow Cooked Pineapple Pulled Pork Tacos

2013-08-14T12:56:00.001-04:00

So a great friend, we'll call her "Ish" has been telling me to put some of my recipes online. So after a very long hiatus, I am going to find the time to post my recipes. I love to cook, I love feeding people - so it only makes since I dust off the old blog!

I made up these tacos last night, then posted the final product on instagram. I was amazed how many people wanted my recipe! So I immediately typed it up and emailed away.. I hope you guys love them as much as [we] did last night. I will be making these again very soon, perhaps next week!

Pork Pineapple Tacos

Pork:

4 large cut bone- out pork chops – you can probably use an cut you want! I love Whole Foods chops, they are really lean and thick cut

Cinnamon – I used Vietnamese

Coat both sides pork with cinnamon and place in crockpot

Sauce for Pork:

2 large handfuls of cilantro

4 garlic gloves

½ cup apple cider vinegar

1 serrano pepper or jalapeno

4 tablespoons of coconut oil (melted)

1 ½ tablespoon of raw honey

1 lime squeezed

*Chicken Broth – After all above ingredients are combined

Combine all ingredients in a food processor (not broth). I added a little less than 2 cups of chicken broth to the mixture after I processed. Pour over pork

I cooked on high for 3 hrs then pulled it all apart and sprinkled a little more cinnamon over it, mixed and let sit on warm as I prepared everything else. You could prob cook on low for 6 hours.. maybe more

Salsa:

¼ Pineapple (add more id it doesn’t look like enough)

½ Red Pepper

¼ Red Onion

Dice Pineapple and finely chop onion + pepper. Toss together and refrigerate for about an hour

Cilantro Crema:

1 individual container of 0% Greek Yogurt

Large handful of cilantro

3 cloves of garlic

Pinch of red pepper flakes (optional)

Pinch of cayenne pepper (optional)

Half a lime (squeezed)

Salt + Pepper

Combine all ingredients in a food processor or blender then refrigerate. If you like spicy add extra red pepper flakes and cayenne!

I served this with collard green wraps (large leaves cut in half). I’m sure lettuce is good too! Or normal tortillas, of course!

Enjoy!

My Top 10 Kitchen Gadgets.

2011-02-08T16:00:00.005-05:00

I was reading one of my favorite blogs, Do It Delicious. Jessica Seinfeld posted on her top 10 kitchen gadgets. It inspired me to share mine! I feel like this list is going to change often, since I love browsing Williams Sonoma, neighborhood cooking stores and trying new things. Acutely, these are my top 10...

1. Garlic Zoom

The mister's mom introduced me to this. Now I don't know what I would do without it! It's the easiest way to chop/mince garlic.

2. Bamboo Cutting Board/Strainer

I got this as a gift this past Christmas from the mister's mom. It's amazing! I have a small city apartment so this is a HUGE space saver while prepping. It's so convenient washing/prepping right over the sink.

3. Wusthof Deluxe Knife Block

My stepmom gave these to me years ago- pretty awesome knife set

4. Crate and Barrel Slate Cheese Board

I just realized.. my family knows me so well - this was a Christmas gift this year from my parents. I love cheese and entertaining. How cute is it to serve the cheese and write on the board? Love it

5. Kitchen Aid Mixer

I actually don't have one of these.. a girl can dream, right?

6. Potato Ricer
I took a gnocchi cooking class last year, I had no idea you need this little guy to prep the potato. I've made gnocchi with and without this.. with is SO much better! It really makes the gnocchi fluffy.

7. Avocado Slicer

I eat alot of avocado. This helps create the perfect slice

8. Cuisinart 11 Cup Food Processor

I have been wanting a food processor forever. The mister got me this for Christmas and it's amazing! Every kitchen needs a food processor!

9. Hamilton Beach Digital Slow Cooker
I started to really want one of these after moving up north. It's great in the winter! Also great for making a large stew and having the leftovers all week for lunch!

10. Vacu Vin Wine Saver
There is a wine store across the street from my apartment, I wandered in one day and just had to leave with something- such a cute store. I the owner talked me into the Vacu Vin. I drink alot of wine and needed to get out of the habit of 'having' to finish the bottle after opening it (only in the weekdays) This is the perfect solution! Works great!

What's your favorite Kitchen Gadget/Accessory?

Mini Crescent Cocktail Wieners.

2011-02-06T20:37:00.002-05:00

This was a special request from my friend John, who affectionately calls these 'wankerdoodles'. I couldn't argue about serving these- what's better than mini weiners? They are delish!

Mini Crescent Cocktail Wieners.

Ingredients:

1 package of cocktails wieners

1 can of Pillsbury Crescent Dinner Rolls

Heat oven to 375°F. Unroll can of the dough; separate into triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place wieners on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on greased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Creamy Spinach + Artichoke Dip

2011-02-06T20:24:00.002-05:00

Spinach + Artichoke is a party staple, I love the flavors of this dip- the cream cheese and sour cream are not overbearing and really allows you to taste the spinach and artichoke.

Creamy Spinach + Artichoke Dip

Ingredients:

1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese (I used light)
3/4 cup sour cream (I used light
1 cup grated Cheddar
salt + pepper TT
pita chips, tortilla chips, or sliced French bread

Heat oven to 400° F.
Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
Scrape the mixture into a small oven-safe baking dish.

Bake until lightly golden and heated through, about 15 minutes. stir and serve warm with the chips or bread

Tangy Cocktail Meatballs.

2011-02-06T19:58:00.004-05:00

I love entertaining and feeding people. When the mister decided to have a small gathering for the Superbowl, I instantly started planning the menu. I tried not to go overboard, since at times I tend to make too much. The next few posts are my Superbowl appetizers. GO PACK GO!

Tangy Cocktail Meatballs

Ingredients:

Meatballs:
1 lb ground beef
1/2 cup onion, chopped fine
2 tablespoon parsley
1/2 cup breadcrumbs
1 egg
salt&pepper TT

Sauce:
1 can jellied cranberry sauce
1 cup chili sauce
1 tablespoon brown sugar

Preheat oven to 350

Combine all ingredients for the meatballs in a medium bowl and mix well with your hands. Roll into small 1" balls and place on a greased baking sheet.

Bake for 23 minutes, turning once

Meanwhile combine the ingredients for the sauce in a medium sauce pan and mix well - simmer on low. After meatballs are done in the oven add them to the sauce and simmer for an hour.

Serve warm

Enjoy!

Clothes+Cooking.

2011-02-04T10:14:00.004-05:00

Yes, I love to cook. Like most girls I have another love- fashion. My dear friend, Jamie in Florida has an amazing fashion blog I read everyday. I get alot of awesome ideas on how to 'work my closet'!

My parents usually send me care packages (which I LOVE) for every little holiday, this go around for Valentine's they included this super cute tunic. So I looked to Jamie's blog for some 'outfit inspiration'. I guess I did a pretty good job since I made the cut and am featured on WYC!

Check out 'Work Your Closet'! --> Here
Have a great weekend!

On a Whim Baked Spicy Dill French Fries.

2011-01-27T19:35:00.000-05:00

Last night (Nick) made burgers and asked me to make a side. At the boys house there are some slim pickins'. I rummaged through the fridge and found a bag of potatoes.. so baked french fries?
This side has minimal ingredients and you can use any type of spice you desire. I chose dill+crushed red pepper. Feel free to experiment!

Baked Spicy Dill French Fries.

Ingredients:

4-5 small Yukon Gold potatoes
2 tablespoons olive oil
1 teaspoon dill
pinch crushed red pepper
salt and pepper to taste

Preheat oven to 425 + place baking rack closest to the top. Spray baking pan with nonstick spray

Wash and slice potatoes into thin strips

Place potatoes into a large bowl and run under cold water. Swish around until the water is cloudy. Drain and repeat a few times until the water runs clear. Doing this washes away a lot of the surface starch and will make your fries crispier.
Place potatoes in a colander and dab of excess water.

In a large bowl toss the potatoes in olive oil until well coated then add spices. Toss a few times so the spices are spread evenly on the potatoes.

Place potatoes in the baking dish. Bake for 20 minutes. Flip and bake for 20 minutes more.

Enjoy!

Honey Soy Glazed Salmon.

2011-01-27T19:27:00.001-05:00

Being Greek and raised with a Mediterranean influenced diet I have an indescribable love for honey. I had ginger root left over from the other night that I wanted to be sure I used before went it bad (I hate wasting food) So I came up with this, combining 2 of my favorite ingredients; ginger+honey.

This is the perfect 'weekday dinner'. It's so simple. Mix ingredients, marinade, bake. After working a LONG day at work I am 'ok' with simple, effortless dinner.

Honey Soy Glazed Salmon.

Ingredients:

2 filets of salmon
1/4 cup honey
1tablespoon lemon juice
2 tablespoons light soy sauce
1 teaspoon stone-ground mustand or Dijon
2 tablespoons fresh grated ginger root
pinch of crushed red pepper if you to give it a kick

Place salmon in a shallow bowl or dish

Combine all ingredients in a small bowl then pour over salmon, reserving about 1/4 cup.

Let marinade for about 30 minutes, meanwhile preheat oven to 400

Remove fish from marinade; set marinade aside. Place fish in a greased baking dish and bake for 15- 20 min, baste a few times with leftover marinade. When done the salmon should be flaky and easy to fork.

Drizzle remaining marinade over salmon and enjoy!

Crispy Orange+Ginger Beef.

2011-01-25T11:24:00.002-05:00

I had sirloin in my freezer for awhile now and wanted to try something different. I had all these ingredients except for the fresh ginger root. Luckily, I have a market 1/2 a block from my apartment!

The orange+ginger in this dish really pop. Make sure you use the fresh ginger, if not you're really missing out.

Crispy Orange+Ginger Beef

Ingredients:

1 1/2 pounds beef top sirloin cut in thin chunks
1/3 cup of sugar
1/3 cup rice wine vinegar
1 orange, squeezed
1 teaspoon salt
1 tablespoon soy sauce (I use low sodium)
1 cup cornstarch
2 teaspoons orange zest
3 tablespoons freshly grated ginger
1 1/2 tablespoons minced garlic
2 cups of oil for frying ( I used light olive oil)

*Serve with rice of choice and steamed broccoli. I used brown jasmine rice, I am a huge fan of fragrant rice.

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.

In a small bowl, mix together the sugar, rice vinegar, orange juice, salt and soy sauce. Set aside.
Meanwhile, prepare rice of choice and broccoli

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat.

Fry in the hot oil in small batches until crispy and golden brown; set aside on a paper lined plate. Drain all of the oil from the wok except about 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant (about 1 minute).

Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes.

Add beef, and heat through, stirring to coat (about 3-5 minutes).

Serve over rice+broccoli

Greek New Years Cake (Vasilopita).

2011-01-24T20:29:00.002-05:00

This post is a little late but hopefully you guys can try this out next New Year's!

Holiday traditions are very important to me. I love the traditions my family has created over the years, it excites to me add my creations on top of those. This tradition is the perfect end to the holiday season and a perfect way to start the new year.

The meaning of Vasilopita is to bless the home and bring good luck for the new year. A coin is hidden within the cake before baking, then on New Year's a slice is cut for the house, all members of the family (youngest to eldest), groups and present visitors. The person who receives the slice with the coin is rewarded with good luck for the year!

Vasilopita

Ingredients:

1 cup butter
2 cups white sugar
3 cups all-purpose flour
6 eggs
2 tablespoons baking powder
1/2 teaspoon of baking soda
1 cup warm milk
1 tablespoon fresh lemon juice
1/4 cup chopped almonds
1/4 powder sugar

Preheat oven to 350

Grease a 10" round cake pan

In a medium bowl with a mixer cream the butter and sugar together until light.

Stir in the flour and mix until the mixture is well combined.

Add in the eggs one at a time and keep well blended. Blend in the baking powder and milk then lastly combine the lemon juice and baking soda.

Pour into the greased cake pan.

You can either add in the coin before baking or cut a slit in the cake after baking and then hide the slit with power sugar. I am a fan of adding in the coin pre-baking. Make sure you wash/sanitize the coin, I like to wrap it foil as well.

Bake for 20 minutes

Remove and sprinkle the remaining power sugar and almonds. Bake for an additional 20 - 30 min.

Cut a piece for the home, then each member of the family starting with the youngest. If you have guests over make sure you cut a slice for them as well!

I'm sure you're curious who got the coin this year? Nick and I did!

I cut one for each of us and "us", each member of our families and my roommate.

Here's to an amazing 2011!!

Buffalo Chicken Dip.

2011-01-24T16:07:00.003-05:00

Superbowl: food, commercials, food, commercials, more food and maybe occasionally a team you actually are excited about!

Since the Superbowl is around the corner I wanted to post some of my game day favorites!

My friend Josh always requests this so I figure it has to be blog-worthy

Buffalo Chicken Dip

Ingredients:

2- 8 ounce packages of cream cheese (I use light)
1 cup of your favorite buffalo sauce ( I don't have a favorite yet so I always try something different)
1 cup of shredded mozzarella cheese
1 cup of ranch or blue cheese dressing ( I'm a blue cheese girl)
2 chicken breasts

(pictures to come)

Preheat over to 350

Salt and pepper the chicken breasts, grill, then finely chop

Combine all ingredients in a medium mixing bowl, stir well

Pour evenly in a 9x9 glass baking dish and bake for 15-20 minutes or until bubbling

Stir and serve with celery and tortilla chips

I guess this go around I am going to have to say GO PACK GO!

~J

Rosemary Beef Tenderloin with Shallots + Red Wine Glaze.

2011-01-05T17:44:00.005-05:00

Ahh the holidays! I really love everything about the holiday season, especially since I moved up north! I don't mean to dis my home state (Florida), but with the brisk air, city decor and the possible chance of snow I find myself doing something 'christmas' everynight!
Over the past 2 years my boyfriend and I started a few Christmas traditions of our own. One being our very own Christmas celebration! This year for the 'Christmas Celebration" I wanted to try and make something new. Everything in this dish I love, so I put it all together and got the best beef tenderloin I have ever tasted, really... promise!

Rosemary Beef Tenderloin with Shallots and Red Wine Glaze

Ingredients:
Serves 4-5

1.5 lbs Beef Tenderloin
10 springs of rosemary
8-10 shallots, trimmed and peeled
1/2 cup dry red wine
1/2 cup low sodium chicken stock
olive oil
salt and pepper

Let tenderloin come to room temperature, about 45 minutes.

Preheat oven to 425 degrees with rack in center.

Arrange 4 rosemary sprigs in a medium roasting pan; place tenderloin on top. The place the other 4 rosemary sprigs on top of the tenderloin. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.

Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices.

Cook until shallots are golden about 10 to 15 minutes more

Meat should register 120 degrees with meat thermometer (I like it on the pink side) timing will vary with thickness of meat. Transfer meat and shallots to a medium platter. Let sit 20 minutes at room temperature before carving.

Meanwhile, chop remaining rosemary into small pieces. In a saute pan over high heat, scrape the remains from the roasting pan into the saute pan - add wine,stock and rosemary. Let simmer until liquid has reduced by half, about 6 to 8 minutes.

Serve over the beef and shallots. I served this dish with grit patties (coming soon)

Hope everyone had a Merry Christmas!!

-J

Spicy Breaded and Baked Pork Chops.

2010-12-20T23:35:00.002-05:00

I have vowed to my friend Trish that this winter I would post healthier dishes. Don't get me wrong we love comfort food, I won't neglect that this winter but with the new year coming up I thought I would get a jump start on a healthier habit.

Every time I think 'healthy', chicken comes to mind. Honestly, I get pretty bored with chicken so I like to explore other healthy options. Pork - 'the other white meat' has about a 160 calories and 26 grams of protein while a chicken breast has about 120 calories and 23 grams of protein. Being so similar why not mix it up a bit!

Spicy Breaded and Baked Pork Chops

Ingredients:

2 boneless pork chops
1/2 cup of skim milk
2 cloves of garlic, minced ( I used the Garlic Zoom)
1 tablespoon of crushed red pepper
1 teaspoon of paprika
1/2 breadcrumbs
1/4 romano cheese
salt and pepper TT

Preheat oven to 400

In a medium bowl, combine the milk, garlic, red pepper, paprika, salt, pepper TT. Stir well

Add pork chop and let sit at room temperature for 30 minutes.

Meanwhile in a medium bowl add breadcrumbs, romano cheese, chili powder, salt and pepper TT

One pork chop at a time, add into the breadcrumb bowl and coat well

Place on pan, bake for 20-25 min until top is golden brown

Raspberry Walnut Bars.

2010-12-19T23:57:00.007-05:00

Each year around Thanksgiving my company has a bake-off. I'm not much of a baker, but I'm always up for friendly competition. After going through my roommates baking recipes I decided on these raspberry walnut bars. I figured everyone would bring something festive, so wanted my baked good to standout. Since raspberry isn't a typical fall flavor- why not give it a whirl!

Raspberry Walnut Bars

Ingredients:

Nonstick cooking spray
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter (1 1/2 sticks) unsalted butter at room temperature
1 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
2/3 cups raspberry jam
2 cups chopped walnuts
1 cup shredded coconut (optional)

Preheat oven to 350

Spray an 8 inch baking pan with cooking spray and line with a piece of parchment paper. Make sure to leave excess paper hanging over the side. Spray the parchment paper with cooking spray as well

In a mixing bowl whisk together flour, salt, cinnamon and nutmeg

Using an electric mixer, beat the butter and sugar on medium speed until fluffy- 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce the speed to low and gradually add the flour mixture- mixing until combined (do not over mix)

Transfer two-thirds of the dough to the prepared pan and press evenly then

spread the jam on top.

Crumble remaining dough over the jam and sprinkle with the walnuts and coconut

Bake for 35-45 minutes, until golden brown. Cool completely in pan

Holding both sides of the parchment paper, lift the bars out of the pan. Cut into squares and serve!

These bars were a hit! It was a close competition.. I got 3rd place, not bad for a novice baker. I guess the crowd was looking for festive cookies afterall - Dan Coe's Pumpkin Chocolate Cookies won.

Next Year- It's on!

Greek Stuffed Bell Peppers.

2010-12-19T21:29:00.010-05:00

So it's been awhile..

I have been SO busy I've been neglecting my blog! Between being swamped at work, Christmas shopping, decorating and baby shower planning I haven't posted in over a month. I guess my New Years resolution should be to post a few times a week with NO exceptions.

I've been wanting to blog more about Greek food. So after a long hiatus it only seemed appropriate I start back up with the food that holds a special place in my heart.. Greek. I grew up eating stuffed bell peppers, naturally my Yiayia makes it best but I'm sure this will her proud

Greek Stuffed Bell Peppers

Ingredients:

6 large bell peppers
Between 1 - 1.5 lbs ground beef
1 medium onion, chopped
1/2 cup rice
1 can stewed tomatoes
1/2 cup tomato sauce
1/2 cup fresh parsley, chopped
salt, pepper cinnamon, seasoned breadcrumbs

Preheat oven to 350

Cut off stem and clean out peppers

Arrange peppers in the pan, sprinkle cinnamon and sugar in the bottom of the peppers

In a large saute' pan with a 1/2 tablespoon of olive oil and ground pepper lightly brown chopped onions

Add ground beef to onions and brown

After meat is browned add stewed tomatoes, tomato paste, tomato sauce and rice, let simmer for about 10 min. If the mixture seems alittle dry add 1/2 cup of wate. Then add parsley and salt&pepper to taste. Stir mixture well

Stuff peppers with the mixture then lightly sprinkle the top with sugar and breadcrumbs

Replace caps on peppers and sprinkle with breadcrumbs

Add a 1/2 of water to the bottom the pan (so the peppers don't dry out). Cover tightly with foil and bake for 1.5 hours, then remove the foil and bake for 30-45 minutes until tops are brown and rice is soft.

opa!

Baby Portobello + Artichoke Chicken.

2010-11-11T14:32:00.005-05:00

Each time I'm at the grocery store I always stock up on chicken. Honestly, I really don't even like chicken all that much, but it's a freezer staple, for whatever reason. I like to try and do different and exciting recipes with chicken, I'm definetly not a fan of simple grilled chicken. So here goes one attempt...

Baby Portobello + Artichoke Chicken

Ingredients:

2 tablespoons of butter ( I use light)
2 boneless/skinless chicken breasts
Salt & pepper- dash here and there
1/4 cup all -purpose flour
1 can of low sodium chicken broth
1 lemon squeezed
1 lb fresh baby portobello mushrooms, sliced
1 can artichoke hearts in water, drained
1 tablespoon worecestershire sauce
Dash- crushed red pepper (optional)

In a large skillet melt the butter over medium heat. Add in chicken and season with salt and pepper, brown chicken on both sides- remove from pan and set aside.

Reduce heat to medium-low, add flour and stir in chicken broth slowly- stir constantly for 2 minutes until thickened and smooth.

Stir in lemon juice, mushrooms, artichokes and worecestershire. Add the chicken back in, cover, simmer on low for 20 minutes. For an extra kick sprinkle the crushed red pepper before simmering.

I served this over wheat orzo, delish!

Creamy Baked Pumpkin Risotto.

2010-11-06T18:01:00.019-04:00

As you can see I have an immense love for pumpkin. I have always enjoyed the taste of pumpkin, but it really intensified since I've moved up north. It must be the cooler weather or maybe the gorgeous colors of fall. Whatever it is, it makes me crave the hearty flavors of the season.

On Halloween, before going out, I wanted to make a festive dish to celebrate one of my favorite holidays. Pumpkin seemed like an appropriate halloween ingredient, as I'm looking through recipes, it was my boyfriend Nick who had the idea of a risotto dish.

Creamy Baked Pumpkin Risotto

Ingredients:

5 cups low sodium chicken or vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, cubed small
1 1/2 canned pumpkin puree (not pumpkin pie filling)
1 medium yellow onion, chopped
3/4 cup fresh sage, finely chopped
1/2 cup of pecorino romano cheese
1/4 cup mascarpone cheese
2 tablespoon olive oil

Heat oven to 400

Combine rice, broth, and squash, pumpkin puree, and onion in a 3 quart baking dish.

Season with salt and freshly ground pepper, stir to combine evenly.

Cover tightly with foil and bake, stir occasionally until most of the liquid is absorbed and the rice is puffed. About 30 to 35 minutes.

Remove from oven and stir in the sage, pecorino, and mascarpone.

Serve with your favorite pumpkin beer!

Hope Everyone had a great Halloween!!

Pumpkin Pie with a Twist.

2010-11-06T17:16:00.008-04:00

I am already thinking about what to bring to Thanksgiving dinner. Pumpkin pie is a Thanksgiving dinner staple, everybody loves pumpkin pie (including me!) So why not give it a try? The problem is, I'm not really much of a 'baker'. So I have decided to give the pie a test run before the real deal.

As much as I love pumpkin pie, I decided to steer away for them traditional pie and try something with a twist- Amaretto!

Amaretto Pumpkin Pie

Ingredients:

2 cups amaretto or lady finger cookies, crushed fine
2/3 cup melted butter (I used light butter)
2 cups pumpkin puree, unsweetened if canned (make sure it's not pumpkin pie filling)
1 cup half and half ( I used light)
1 1/4 tablespoon cornstarch
4 tablespoons amaretto
2 pinches of salt (intensifies the flavor of the pumpkin)
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten

Preheat oven to 375

Toss the crushed cookie crumbs and butter in a small bowl until well-combined. Press into the bottom and up the sides of a 9" pie pan. Cover with foil and bake for 10 minutes, then set aside to cool

In a large bowl, combine remaining ingredients and whisk until smooth. (easy, right!)

Pour into the cooled pie shell. Bake for 45 minutes or until skewer inserted in the center comes out clean- It was closer and hour for me.

Let cool completely before cutting. Serve with cool whip, if you like

This was a huge hit among friends, so I will be bringing this to the Guerrieri Thanksgiving celebration!

Stuffed Acorn Squash.

2010-10-04T21:58:00.005-04:00

Fall is the best. Best weather, best clothes and best food! Since fall is my favorite season I will be posting a ton of fall inspired dishes. I picked up an acorn squash at the store the other day and told myself I wasn't going to do the same boring thing with it.. so I stuffed it with a few of my favorite fall spices!

Stuffed Acorn Squash

Ingredients:

1 acorn squash
1 cup of barley
1/2 cup fresh mushrooms chopped
1/2 white onion chopped
1/4 cup of raisins
1/2 cup vegetable or chicken stock (low sodium is fine)
about 6 sage leaves
1 clove of garlic chopped
cinnamon
1/4 cup of chopped walnuts (optional)
salt and pepper
1 tablespoon of olive oil

Preheat oven to 350. Slice the squash down the center and lay face down on lightly greased pan and bake for 25 minutes

-Meanwhile follow instructions and prepare the barley.
-In a medium sauce pan over medium heat, add olive oil and garlic, when hot add the onion and saute until brown, add in the mushrooms- brown for about 5 minutes.
-Mix in the barley, stock, sage leaves, season with salt, pepper and a dash of cinnamon. Cover and let simmer until the liquid has dissolved (5-10 minutes)
- Fill the squash with the mixture, sprinkle with chopped walnuts and cinnamon. Return to the oven for 10 minutes.

Enjoy the taste of fall.

First Post- Simple Ribs.

2010-10-04T11:37:00.003-04:00

I think it's only appropriate that my first entry is the meal I made the day I thought of the name of my blog. On Sundays I've been trying to get in the routine of making a big 'Sunday Dinner', have friends over then watch a few favorite shows together, like Dexter! Last night was a success!

I love ribs, they are effortless to make and always a hit. Living in the city I'm sans grill, which can put a damper on nights I'm in the mood for barbeque. Luckily my dad is meat genious and shared this recipe with me.

Simple Ribs

Ingredients:

Baby back ribs
Sauce of choice (I use "Sonny's" - My favorite BBQ joint in Florida)

Heat oven to 300. Line an oven pan with foil. place ribs in pan and brush generously with BBQ sauce. Cover the ribs with tightly with foil and bake for 2.5 hours. After an hour brush with sauce. When time is up set oven to High Broil, uncover ribs and broil for about 10 minutes until brown.

I served this delish dish with corn on the cob, brown jasmine rice, and jalapeno cornbread.

Hi There!

2010-10-04T10:40:00.001-04:00

I've been wanting to start a cooking blog or a while now, but had one major set back...a name! For months I drove myself nuts trying to think of the perfect blog name. Then yesterday, while watching hours of football and thinking about what I wanted to make for 'Sunday Dinner', it came to me- Wannabe Phoodie. It might not be perfect, but it's pretty accurate.
I'm Jess, I grew up and in Florida and moved to Philadelphia a year and a half ago. Everytime I tell people that the next question is WHY PHILLY?! Well I needed a change, got an awesome new job..so I packed up a u-haul, my cat and was Philly bound with no idea what to expect. Philly surpassed all my expectations. I love it here! The city, 'philly fans', the people, the culture, the four seasons, and most of all the food. I have always had a love for food. With an Italian mother and Greek father, food was always a given.. The purpose of this blog is to share my love for cooking and food. Enjoy.