Everyday Meals for the Everyday Family

Mardi Gras: Spicy Bayou Burgers

noreply@blogger.com (Mandie) — Thu, 23 Feb 2012 20:33:00 +0000

Hello and good afternoon bloggers! Welcome to another edition of Everyday Meals. I'm your host, Mandie. Today, we are sticking with the Mardi Gras theme. We will be making a fabulous burger with remoulade. For those of you who aren't aware of what a remoulade is, it's a condiment that was invented in France. Remoulade is ofter mayonnaise or aioli-based. It is similar to tartar sauce, but is often yellow or reddish in color. Remoulades are often served with seafood or meat dishes. Here in the United States, remoulade can be found served with chilled beef tenderloin, often as an hors d'oeuvre.There are a dozen different varieties of remoulade, including a Louisiana remoulade. Well, now that we have a little background on what we will be working with, let's grab our aprons and get cooking!

Bayou Burgers

You will need:

1 small onion, chopped
2 tablespoons olive oil
1/4 pound fully cooked andouille sausage link, casing removed, finely chopped
1 teaspoon Creole seasoning
3/4 teaspoon garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
1/4 pound Italian turkey sausage link, casing removed
4 slices cheddar cheese
1/2 cup Miracle Whip
2 tablespoons lemon juice
1 tablespoon hot pepper sauce
2 teaspoons sweet pickle relish
1 teaspoon capers, drained
4 kaiser rolls, split
1 tablespoon butter

Ready?

In a large skillet, saute the onion in oil until tender.
Add the andouille sausage and cook 1 minute longer. Transfer to a large bowl.
Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper.
Crumble the turkey and turkey sausage over the mixture and combine well.
Shape the meat mixture into four patties.
In a large skillet over medium heat, cook the burgers for 5 to 7 minutes on each side or until a meat thermometer reads 165 degrees and the juices run clear.
Top with cheese, then cover and cook for 1 to 2 minutes or until the cheese is melted.
For the remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, relish and capers.
Spread the rolls with butter and sprinkle with the remaining garlic powder.
Broil 4 inches from the heat for 2 to 3 minutes or until lightly browned.
Serve the burgers on the rolls with the remoulade.
Enjoy!

I hope those of you who are celebrating Mardi Gras stay safe and those of you who are at home and unable to make the event, have fun with this delicious recipe. I'll catch you all soon for more Mardi Gras recipes. Have a great day and happy blogging to all! <3

Mardi Gras: Fat Tuesday Cajun Shrimp

noreply@blogger.com (Mandie) — Tue, 21 Feb 2012 19:04:00 +0000

Good afternoon and welcome to a spiffy, Mardi Gras themed edition of Everyday Meals! As a lot of people know, today is Fat Tuesday. Mardi Gras is French for Fat Tuesday, which refers to the last night of eating fatty foods before Lent. In other cities and states, today is referred to as Shrove Tuesday. Shrove is derived from the word shrive, meaning "confess". Well, today, I must confess that the dish we are making is chocked full of Louisiana flavor. It's the perfect meal to kick this Mardi Gras season into high gear! Let's grab those aprons and we'll meet in the kitchen.

Cajun Shrimp Orecchiette

You will need:

2 cups uncooked orecchiette pasta
1/3 cup butter
1/2 cup chopped shallots
3 cloves garlic, chopped
1/4 cup chopped green onion
1.5 teaspoons Cajun seasoning
1 teaspoon cracked black pepper
1 cup white wine
1 cup diced plum tomatoes
1 pound medium shrimp, peeled and deveined
1 cup baby spinach

Ready?

Bring a large pot of lightly salted water to a boil.
Add the orecchiette pasta, cook for 9 to 11 minutes, until almost al dente, then drain.
Melt butter in a medium skillet over medium heat.
Stir in the shallots, garlic, and green onion.
Season with the Cajun seasoning and pepper, and cook about 2 minutes.
Mix in the wine, tomatoes, and shrimp.
Continue to cook and stir until the shrimp are opaque.
Mix in the pasta and spinach, cover, then simmer 3 to 5 minutes, until the spinach has wilted.
Plate and enjoy!

Thank you for joining me for the beginning of Mardi Gras season. I'll be back with more Mardi Gras recipes soon. Have a great day and happy blogging to all! <3

Lime Soft Tacos and Sausage Calzones! Yum!

noreply@blogger.com (Mandie) — Thu, 16 Feb 2012 19:42:00 +0000

Good afternoon friends! Welcome to a new edition of Everyday Meals. As always, I'm your hostess, Mandie. Today, we are doing a couple of recipes. Both of them are versions of other recipes that I enjoy whole-heartedly. Every couple of weeks, my family loves to order calzones from a Pizza Hut. I know... I should be making them myself, but what can I say? I will say that my family makes a ton of tacos! That's our other recipe for the day. So, unless we get into the kitchen now, I will continue blabbing. Who wants that? Not me! I'll meet you there!

Sausage and Vegetable Calzones

You will need:

1/2 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 large red pepper, cut into strips, halved
1 tub Savory Garlic Cooking Creme
1 cup Shredded Mozzarella Cheese
1 can refrigerated pizza crust

Let's do this!

Heat oven to 400 degrees.
Brown the sausage with the mushrooms and peppers in a large non-stick skillet on medium-high heat.
Drain the sausage, then return to the skillet.
Stir in the cooking creme and mozzarella, then remove the skillet from the heat.
Unroll the pizza dough on a clean work surface.
Pat out into a 15x11 inch rectangle, then cut lengthwise in hal.
Cut each piece crosswise into thirds.
Top the dough rectangles with the sausage mixture and fold in half.
Seal the edges with a fork.
Place on a baking sheet sprayed with cooking spray.
Bake for 15 minutes or until golden brown.
Enjoy!

Are you ready to move on? Excellent!

Lime Chicken Soft Tacos

You will need:

1.5 pounds skinless, boneless chicken breast meat, cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

Saute the chicken in a medium saucepan over medium-high heat for about 20 minutes.
Add the vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
Simmer for an extra 10 minutes.
Heat another skillet over medium heat.
Place a tortilla in the pan, warm one side, and then turn over to heat the other side.
Repeat with the remaining tortillas.
Serve the lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Enjoy!

Thank you for joining me today for a couple of my favorite recipes. I will be back soon with more awesoe recipes. Enjoy the rest of the day and happy blogging to all! <3

Love Is In The Air

noreply@blogger.com (Mandie) — Tue, 14 Feb 2012 19:00:00 +0000

Good afternoon and Happy Valentine's Day to all of you wonderful bloggers! Today is a SUPER special day, not just because it's Valentine's Day, but because today marks our 1st Birthday here at Everyday Meals! I started this blog exactly 1 year ago in hopes of spreading the knowledge of wonderful recipes. Well, we've done it! We have reached our 1st year. I pray that we have many more! Now, on the topic of Valentine's Day, I have prepared a delightful menu for dinner. We will surprise our significant others with an appetizer, followed by the main course, and finished with dessert. So, if you are ready to win some hearts, let's strap on those aprons and get in the kitchen!

Chocolate Fondue

You will need:

1.5 cups sugar
1.25 cups water
1/4 cup light corn syrup
1 cup baking cocoa
1/2 cup heavy whipping cream
5 ounces semisweet chocolate, chopped
Strawberries, banana chunks, apple slices and angel food cake cubes

Ready?

In a small saucepan, bring the sugar, water and corn syrup to a boil.
Reduce heat and simmer, uncovered, for 20 minutes, stirring frequently.
In a small bowl, combine the cocoa, cream, and half of the syrup mixture until smooth.
Return to the pan.
Bring to a boil, stirring constantly.
Reduce heat and simmer, uncovered, for 5 minutes.
Stir in the chopped chocolate until melted.
Serve warm with fruit and cake for dipping.
Refrigerate the leftovers.
Enjoy.

We are now moving on to our main dish...

Artichoke Beef Steaks

You will need:

1 jar marinated artichoke hearts
4 beef ribeye steaks
1/2 teaspoon salt
2 tablespoons butter
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 jar sliced pimientos, drained

Drain the artichokes, reserving 1 tablespoon marinade. Coarsely chop the artichokes and set aside.
Sprinkle the steaks with salt.
In a large skillet, cook the steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness according to a meat thermometer.
Move the steaks to a serving platter and keep warm.
In the same skillet, saute the onion and garlic in the reserved marinade for 3 minutes.
Add the artichokes and pimientos and heat through.
Serve the artichoke mixture on top of the steaks.
Enjoy!

medium-rare, 145 degrees
medium, 160 degrees
well-done, 170 degrees

Finally, we end this night with some dessert.

Cherry Meringue

You will need:

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

FOR THE FILLING:

1 package cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 can cherry pie filling

Place the egg whites in a small bowl and let stand at room temperature for 30 minutes.
Add the cream of tartar, then beat on medium speed in a processor until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved.
Spoon the meringue onto a parchment paper-lined baking sheet.
Using the back of a spoon, form the meringue into a 9 inch heart shape, building up edges slightly.
Bake at 275 degrees for 1.5 hours.
Turn the oven off and do not open the door.
Leave the meringue in the oven for 1 hour longer to sit. Remove from the oven and cool completely.
In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth.
Fold in the whipped cream until the mixture is well blended.
To serve, place the heart on a serving platter and fill with the cream cheese mixture.
Top with the pie filling.
Enjoy!

Thank you for joining me for an extra special entry to Everyday Meals. Come back soon for more recipes! Have a lovely Valentine's Day and I'll catch you on the flip side. Happy blogging to all! <3

Traditional Muffuletta

noreply@blogger.com (Mandie) — Thu, 09 Feb 2012 19:47:00 +0000

Hello bloggers! Welcome to a brand new edition of Everyday Meals! Today's meal originated down South. Louisiana, to be exact. The reason I chose this meal is because I did my time living in Louisiana. I can appreciate the fine art of humongous sandwiches. That's exactly what this dish is: a giant sandwich. I know, sandwiches for dinner? Not many people think this qualifies as a dinner meal. I beg to differ, only because this sandwich IS so big. You really won't need anything to accompany it. Just a little note though. This sandwich makes 8 servings! Now, before I spoil what the meal is, let's get into the kitchen, strap on those aprons and make ourselves a HUGE sandwich!

Muffuletta

You will need:

1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Are you ready?

To Make the Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil.
Mix together and transfer the mixture into a glass jar (or other nonreactive container).
If needed, pour in more oil to cover.
Cover the jar or container and refrigerate overnight.
To Make the Sandwiches: Cut the loaves of bread in half horizontally;, then hollow out some of the excess bread to make room for the filling.
Spread each piece of bread with equal amounts of the olive salad, including oil.
Layer the bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone.
Place top half on each loaf and cut the sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours.
Enjoy!

When you finally see just how big this sandwich is, you can truly appreciate it. This dish is not for the faint of heart. It's a beast. I hope to see you again for more fun recipes. Happy blogging to all! <3

Slow Cooker Chuck Roast

noreply@blogger.com (Mandie) — Tue, 07 Feb 2012 21:37:00 +0000

Good afternoon bloggers! It's been a few days since I've come around. I was occupied with a beast of a challenge. Sadly, it wasn't a cooking challenge either. Actually, I was writing a business plan. I'm an up and coming photographer . Well, our meal today is a celebration for a job well done! I'm not just talking about my business plan. I'm talking about your kids getting amazing grades in school, or that job promotion you deserved. This celebration is for anyone and everyone. It's a job well done for being the best darn person you can be! Now, let's get into the kitchen and make some food!

Chuck Roast

You will need:

1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast
1 can Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4.5 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons cornstarch
1/4 cup cold water

Ready?

Place the onion, green pepper and celery in a 5 quart slow cooker, then add the roast.
In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, soy sauce, pepper and pepper flakes.
Pour the mixture over the meat.
Cover and cook on low for 5 to 6 hours or until the meat is tender.
Remove the meat and vegetables, but keep them warm.
Skim the fat from the cooking juices if necessary and transfer to a small saucepan.
Combine the cornstarch and cold water until smooth, then stir into the cooking juices.
Bring to a boil.
Cook and stir for 2 minutes or until thickened.
Serve with the roast.
Enjoy!

Thank you for joining me today. Thank you for being an amazing person who succeeds in life. I hope you come back and join me for another scrumptious meal. Happy blogging to all! <3

Gong Bao Chicken

noreply@blogger.com (Mandie) — Fri, 03 Feb 2012 21:17:00 +0000

Good afternoon bloggers! Welcome to another (delayed) entries to Everyday Meals. I'm your hostess, Mandie. Today, we will be preparing a dish that originally hails from the Sichuan Province of central-western China. The name of today's dish is Gong Bao Chicken. Gong Bao means "palatial guardian". Allegedly, this dish is named Ding Baozhen, a late Qing Dynasty official. Okay, now that I've schooled all of you, why don't we get in the kitchen and make some Gong Bao? Meet you there!

Gong Bao Chicken

You will need:

1/3 cup unsalted peanuts
1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 tablespoon cornstarch
4 tablespoons light soy sauce
2 tablespoons unroasted peanut oil or other neutral oil
1 teaspoon Sichuan peppercorns
2 dried red chiles, roughly chopped or crushed
2 garlic cloves, peeled and very thinly sliced
1 inch knob ginger root, peeled and very thinly sliced
4 scallions, trimmed and roughly chopped
Cooked white rice, for serving

Ready?

Combine the chicken, corn starch, and half of the soy sauce in a small bowl.
Toss the chicken until it's well coated in the mixture and set aside.
Meanwhile, heat a large, dry skillet or wok over medium heat.
Add the peanuts and cook, gently tossing occasionally until they're golden brown and fragrant, about 2 to 3 minutes. Transfer to a plate to cool.
Heat the oil in the skillet or wok over medium-high heat until shimmering.
Add the Sichuan peppercorns and dried chiles, then cook, stirring continuously until the chiles turn a light brown in color.
Turn the heat to high and add the marinated chicken.
Cook for 2 to 3 minutes, then add the garlic, ginger, scallions, and peanuts.
Continue cooking until the chicken is cooked through, 1 to 2 minutes more.
Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.
Enjoy!

Thank you for joining me today. I know I've been slack in posting lately, but I was sick all last week. This week, I'm still trying to recover from a harsh cough and sneexing fits. Luckily, I was able to post today. Come back soon for another delicious recipe. I'll catch you on the flip side! Happy blogging to all! <3

Spicy Garlic Tomato Salmon

noreply@blogger.com (Mandie) — Tue, 31 Jan 2012 19:06:00 +0000

Good afternoon bloggers. Welcome to a brand new entry to Everyday Meals. Today, we will be serving up an amazing fish recipe. Honestly, there's not enough words in the English language to describe this delicious dish. I would have never thought to make my salmon this way... EVER. I know, I know. You are probably wondering what I'm talking about. It's only fair to divulge you and let you in on my secret recipe. So, grab your aprons and let's get into the kitchen so that we can make something amazing!

Salmon in a Spicy Garlic Tomato Sauce

You will need:

1 tablespoon caraway seeds
8 tablespoons extra-virgin olive oil, divided
3 tablespoons all-purpose flour
2 salmon fillets
6 cloves garlic, roughly chopped
1 Serrano chili, roughly chopped
2 teaspoons smoked paprika
2 teaspoons ground cumin
pinch of cayenne pepper
pinch of ground cinnamon
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
2 teaspoons sugar
fresh cilantro for garnish

Ready?

In a small skillet, toast the caraway seeds until they’re slightly darker in color and aromatic in scent, about 2 minutes.
Let them cool, then grind them in a spice mill or small food processor.
Set aside.
Toss the flour in a shallow dish.
Season the salmon with salt and pepper on both sides, then lightly dredge them through the flour, shaking off any excess.
Heat 2 tablespoons oil in a skillet, and sear the salmon until nice and browned, 2 minutes per side.
Set the salmon on a plate and wipe the skillet clean.
In a food processor, toss in the garlic, Serrano chile, cumin, cayenne, cinnamon, paprika, caraway, and 2 tablespoons oil.
Blitz until the mixture becomes as paste-y as you can get it.
Back in the cast iron, heat up the last 4 tablespoons oil over medium heat.
Add the garlic paste and bloom for 30 seconds.
Add the tomato paste and 1/2 cup water.
Stir, mix and enjoy the smell.
Add the sugar and lemon juice, then stir.
Toss in a pinch of salt and pepper.
Simmer for 30 more seconds.
Now, add the salmon fillets to the skillet, lower the heat to a light simmer, cover and let it cook for 6 more minutes.
The salmon will finish cooking as it absorbs the sauce.
Toss in some cilantro and enjoy!

Thank you for joining me today. I know this wasn't one of the simplest recipes ever, but I couldn't allow you to miss out on this beauty. Come back soon for another awesome edition to EMEF! Happy blogging to all! <3

Spicy Pasta? Oh Yeah!

noreply@blogger.com (Mandie) — Fri, 27 Jan 2012 19:41:00 +0000

Hello wonderful people of the interweb! Welcome to Everyday Meals for the Everyday Family. It's obvious that you were looking to try something new, correct? Why else would you be here? Oh, it must be my almighty awesomeness! Nah, I'm just joking. But today, we really are doing something new. It's relatively simple and it tastes extraordinary! If you are ready to have your tastebuds explode with flavor, let's dance our way into our kitchens and make some food! I'll meet you there.

Please Note: If you have peanut allergies, I advise you NOT to eat this meal. Thank you!

Spicy Peanut Veggie Pasta

You will need:

6 tablespoons creamy peanut butter
1/4 cup chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1.5 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced fresh ginger
1/2 teaspoon chili/garlic sauce
8 ounces spaghetti
1 cup matchstick-size carrots
1/2 cup chopped green onions
1/4 cup chopped salted peanuts

Ready?

Combine the first 8 ingredients in small bowl and whisk to blend.
Set the dressing aside.
Cook the pasta in a large pot of boiling, salted water until Al Dente, stirring occasionally.
Drain the pasta, then rinse with cold water and drain again.
Transfer the pasta to a medium bowl.
Add the carrots and green onions.
Pour the dressing over and toss to coat.
Season the salad with salt and pepper.
Sprinkle with peanuts and enjoy!

Once again, thank you for joining me for this new recipe. I appreciate you being here and I sure hope to see you again! Have a fantastic day and I'll catch you on the flip side. Happy blogging to all! <3

A Scrumptious Twist on Quesadillas

noreply@blogger.com (Mandie) — Wed, 25 Jan 2012 19:42:00 +0000

Good afternoon bloggers and blogerettes! Welcome to a brand new edition of Everyday Meals. Today, we are taking an everyday, ordinary quesadilla and spicing it up with something extraordinary! That something would be Brie. If you aren't aware of what Brie is, it's a soft cheese. It's named after the region in France, where it originated. Brie is a pale, grayish color cheese. There are many types of brie in production. There's plain Brie, herbed Brie, Double Brie, Triple Brie, and Brie made with other types of milk. Did you know that Brie is normally purchased as a full wheel or a segmented wheel? Interesting! Now that you have a little bit of background, let's get in the kitchen and make some food!

Brie and Brisket Quesadillas

You will need:

For the Brisket

3 pounds brisket
Salt
Ground black pepper
1 tablespoon chili powder
3 cloves garlic, minced
16 ounces Dr. Pepper

For the Mango Barbecue Sauce

1.5 tablespoons olive oil
1 medium yellow onion, chopped
1/2 cup ketchup
2 tablespoons lemon juice
1.5 tablespoons Worcestershire sauce
1.5 teaspoons Creole mustard
Salt
Pepper
1/4 cup mango chutney

For the Quesadillas

8 flour tortillas
8 ounces brie, thinly sliced
1 cup Monterrey jack, shredded
olive oil, to brush tortillas
cilantro, for garnish

I know, it's a long list, but it's worth it in the end. I promise!

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
Place the brisket in the crock-pot and pour the Dr. Pepper over the top.
Cook on low for 8 hours.
Remove from the crock-pot and let rest for 15 minutes.
Slice it against the grain.
To make the barbecue sauce: Heat olive oil in a 2-quart sauce pan.
Saute the onions for 5 minutes.
Add garlic and cook until fragrant.
Stir in the remaining ingredients and simmer for 5 minutes.
Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high heat.
Lay out the tortillas.
Divide the meat, brie, and Monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over.
Place on the heated grill, brushing the tortilla with oil to prevent sticking.
Cook until the bottom is crisp, then flip over and heat the other side.
Remove from heat and slice into thirds.
Serve with extra barbecue sauce.
Enjoy!

Thank you for joining me today. I hope you all have a wonderful afternoon. Enjoy this meal and come back soon for another wonderful recipe! Happy blogging to all! <3

Carne Guisada

noreply@blogger.com (Mandie) — Mon, 23 Jan 2012 12:22:00 +0000

Good morning bloggers! Today is a brand new day and might I add, it's a wonderful day! There's nothing like waking up on a Monday morning in Texas. The air is crisp and a bit chilly. Grab a cup of coffee (or tea) and join me for a new recipe; one we haven't tackled before. If you live in the Southern states, you have heard of or made carne guisada before. There's no escaping this wonderfully mastered dish down South. It's like trying to avoid snow up North. It's impossible. Your mission, should you choose to accept is to accompany me in the kitchen to perfect this recipe... Okay, great! Let's go!

Carne Guisada

You will need:

2 teaspoon olive oil
1 cup scallions, chopped
3 cloves garlic, minced
2 small tomatoes, chopped
2 tablespoons cilantro, minced
1.5 pounds choice round beef stew, cut into small chunks
1/3 cup light beer
1/3 cup water
1/2 teaspoon cumin
1/4 teaspoon adobo
1/2 teaspoon achiote
1 bay leaf
salt to taste
10 ounces baby red potatoes, halved

Ready?

In a large dutch oven or heavy pot, heat oil over medium heat.
Add scallions and garlic and sauté for about 2 to 3 minutes, then add the tomatoes, cilantro and a pinch of salt.
Cook for another 2 minutes, stirring.
Add the beef to the pot along with the beer, water, cumin, adobo, achiote, bay leaf and salt.
Cover and simmer on low heat 1.5 hours.
Test to make sure the beef is tender, if not cook another 15 minutes.
Add the potatoes and cook until soft, about 20 minutes depending on the size.
Serve con your favorite arroz o tortillas y enjoy!

I thank you for joining me today. Enjoy your carne guisada and come back soon for more recipes. Oh, if you were wondering what my last sentence was of the recipe, it means "Serve with your favorite rice or tortillas and enjoy!" (^_^) Happy blogging to all! <3

Seared Duck Breast

noreply@blogger.com (Mandie) — Thu, 19 Jan 2012 21:49:00 +0000

Howdy bloggers and bloggerettes! Welcome to our newest edition of Everyday Meals. I'm your fantastic hostess, Mandie. Today, we will be tackling a recipe we've never done before. Normally, I prefer to have chicken recipes or seafood recipes in my blog, but I wanted to do something different. I can only think of one other time that we've ever made anything with duck as our main ingredient. So, instead of standing around chit-chatting, why don't we get in the kitchen and make ourselves a wonderful meal? Meet you there!

Seared Duck Breast with Blackberry Pan Sauce

You will need:

2 Magret Duck Breasts
2 shallots, peeled and diced
1/2 cup blackberry jam
2 teaspoons flour
1/4 cup bourbon
2 cups beef stock
Pinch of crushed red pepper
1 tablespoon fresh thyme leaves
Salt
Pepper

Let's get cooking!

Pat the duck breasts dry.
Score the fat on the top of each breast, cutting down to the flesh.
Heat a large skillet over medium-low.
Salt and pepper the breast liberally.
Place them in the skillet, fat side down, and render the fat for 10 to 12 minutes.
A dark golden crust should form as the fat melts away.
Flip the breasts and cook another 6 to 10 minutes for medium-rare meat.
Remove from the pan and tent with foil.
Carefully pour the duck fat into a glass container to store for later use.
Raise the heat to medium and add the shallots to the pan. Saute for 3 to 5 minutes to soften and brown.
Mix the flour into the blackberry jam.
Then add the jam, bourbon, beef stock, red pepper and thyme.
Stir and bring to a low boil.
Simmer for 5 to 7 minutes to thicken.
Add salt and pepper to taste.
Slice the duck breasts thin and serve topped with blackberry pan sauce.
Enjoy!

Thank you for joining me today. I hope you have a wonderful afternoon as well as a wonderful time around the dinner table with your family. Come back soon for more delicious recipes! Happy blogging to all! <3

Easy Meals and Goofy Ramblings

noreply@blogger.com (Mandie) — Tue, 17 Jan 2012 21:53:00 +0000

Hellooooooooo bloggers! Welcome to a brand new edition of EMEF. Today, we are going to be making something so incredibly easy, it'll knock your socks off. When I first saw this dish, my initial thought was, "Oh god, I'm going to die from how extremely difficult it must be to make something so beautiful". Well, folks, I was wrong. Very wrong. This is the part where you laugh hysterically with me as my goofiness. ^_^ Anyway, I wrote a ton the other day, so today, I'm handing out 'pass' cards so you can stop reading my boring rants and go straight to the kitchen so we can cook. Meet you there!

Rosemary and Red Wine Beef Saute

You will need:

2 tablespoons all-purpose flour
4 tablespoons olive oil, divided
1.25 pounds stir-fry beef
4 garlic cloves, thinly sliced
1.5 tablespoons chopped fresh rosemary
1 cup red wine
orzo (rice shaped pasta)

Ready?

Stir together the flour with 1/2 teaspoon each of salt and pepper on a large plate.
Toss the beef in the flour to coat.
Heat one tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Sauté the steak in 3 batches, adding one tablespoon for each new batch, until it's no longer pink on the outside, about 2 minutes per batch.
Transfer batches to a clean plate.
Meanwhile, cook the orzo according to package instructions.
Add the remaining tablespoon of oil to the skillet.
Sauté the garlic and rosemary until golden, about one minute.
Add the wine and 1/2 teaspoon each of salt and pepper and boil, scraping up the brown bits, until reduced by about half.
Return the beef with juices to the skillet and cook to warm through and coat with sauce.
Serve over the orzo and enjoy!

I thank you for hanging with me today. I have to say, this has been one of the easiest dishes we've done in a few weeks. Come back soon for more delicious recipes and awesome ramblings! Happy blogging to all! <3

Honey Garlic Drumsticks! Yay!

noreply@blogger.com (Mandie) — Sun, 15 Jan 2012 21:20:00 +0000

Good afternoon bloggers and fellow foodies! Welcome to a new edition of Everyday Meals. Today, I'm serving up a sweet ditty in the form of honey garlic chicken drumsticks. I figured, why not let them (meaning you) enjoy something not normally served as a Sunday dish? Then again, have we ever been normal here at EMEF? I think not! So, before we begin, I want to fill you in on what's been going on with me. As you all know, I started working out last week as well as watching my calories and food intake. It's really, really tough. Like, kill me now tough. They always say, "never trust a skinny chef". I think this is a load of booboo. You can still be skinny an enjoy food! So, I took the past few days off to train a bit harder as well as keep a close eye on the foods I eat. Trust me, it's no easy task. If you've been with me this entire time, you should know how much I love food. But I want to extend a HUGE thank you to those supporting my metamorphosis. You rock! You rock too! Yes, you. The person reading this entry. I adore each and every one of you. Now, let's get cooking!

Honey Garlic Chicken Drumsticks

You will need:

18 chicken drumsticks
6 cloves garlic, finely minced
6 tablespoons olive oil
1/2 teaspoon baking powder
1 tablespoon papaya paste
1/4 cup lemon juice
1 tablespoon Kosher salt
6 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon dried mustard
1/2 teaspoon ground cinnamon
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons dried lemon thyme
8 sprigs fresh lemon thyme
2 teaspoons black pepper, coarsely ground
1 tablespoon flat-leaf parsley, for garnish

Let's start cooking!

Wash the chicken drumsticks and pat them dry using paper towels.
Season the chicken with kosher salt, ground ginger, dried mustard, 1 teaspoon dried lemon thyme, cinnamon and black pepper.
Add the 2 cloves of garlic, papaya paste and baking powder, then toss well.
Place the chicken in a large bowl or a seal-able zip-top bag. Drizzle with 2 tablespoons of olive oil.
Marinate in the refrigerator for at least 2 hours or overnight.
Meanwhile, heat a small pan over the grill of the barbecue. Add 3 tablespoons olive oil.
Once the oil is hot enough, add the garlic and cook for 1 minute.
Add the rest of the dried thyme, Dijon mustard, lemon juice, Worcestershire sauce, honey and pepper.
Bring to a boil and reduce the liquid for about 15 minutes, then set aside.
Remove the chicken 15 minutes before cooking to bring it back to room temperature.
Place 2 sprigs of thyme at a time on the grill to let it release its nice aroma while grilling the chicken.
Replace with other sprigs often, to prevent it from burning.
Brush the hot barbecue grill with oil using a brush. Arrange the chicken drumsticks on the hot grill.
Season with a little salt.
Make sure the barbecue is well ventilated.
Cook for about 2 minutes.
Start glazing the chicken with the marinade.
Cook until you see nice charred marks.
Lift the meat with tongs and flip the drumsticks. Continually baste the drumsticks with the glaze so the chicken is coated and maintains an optimal level of moisture.
Turn the chicken several times.
The total cooking is about 30-40 minutes.
Take the chicken off the grill and loosely cover with foil. Let it rest for at least 10 minutes.
Enjoy!

Thank you for joining me today. I know that grilling could be impossible for those of you with snow issues due to winter. Please, don't let this recipe slip through your hands though. It makes for an excellent spring and summer dish. Come back soon for more recipes and crazy chatter! Happy blogging to all! <3

Liebster Award

noreply@blogger.com (Mandie) — Fri, 13 Jan 2012 02:25:00 +0000

I want to give a big, HUGE, monstrous THANK YOU to Jessica at Pencil Kitchen for nominating me for this award. It's a great honor! Her blog is magnificent as well! You can find it here:

Pencil Kitchen

In return, I'd love to nominate 5 wonderful blogs. Those blogs would be...

The Hugie Happenings (Their life is amazing to watch progress)

For Echelons (Because the Echelon are more than just a cult. We're a family!)

Show and Tell (This website is chock full of cute things galore!)

The Abbott Adventures (Their story is absolutely romantic. ^_^)

On Clever Mode (This site always makes me smile!)

Now, there are some guidelines when accepting... They are:

After Accepting:
- Thank the Liebster Blog Award Presenter on your blog.
- Link back to the blogger who nominated you.
- Copy and paste the award on your blog.
- Reveal 5 blogs of your choice
- Let them know by leaving a comment on their blog

Thank you once again, Jessica! I love my readers and followers! <3

Delicious, Delicious, Delicious!

noreply@blogger.com (Mandie) — Fri, 13 Jan 2012 01:05:00 +0000

Good evening bloggers! Welcome to a nightly edition of EMEF. I'm your host, Mandie. Today was a busy day. I had to force myself to exercise. I did it though! It's day one of many to come... In the end though, it'll pay off and I'll look great when my trip to California rolls around! Please note: just because I'm having a lifestyle change does NOT mean that I'm going to stop posting the good stuff in this blog. I encourage you to live life to the fullest and eat what you want, but in moderation. Anywho, tonight, we are going to be making stuffed shells, so hang tight and let's meet back in the kitchen!

Baked Sausage and Spinach Shells

You will need:

18 jumbo pasta shells
1 tablespoon olive oil
1 tablespoon minced garlic
1 pound fresh pork sausage links, casing removed and broken up
1 can diced tomatoes
1 cup frozen spinach, thawed and squeeze dry
1/4 cup grated Parmesan cheese, plus more to sprinkle on top before baking
1/2 cup ricotta cheese
salt and freshly ground pepper
1/2 cup shredded mozzarella cheese

Let's do this!

Preheat the oven to 350 degrees.
Make an ice bath by filling a large bowl with cold water and ice, then set aside.
Bring a large pot of salted water to a boil.
Add the pasta shells and cook according to the package directions.
Drain well then add to the ice bath until ready to stuff.
Heat a large skillet over medium-high heat.
Add the olive oil and the garlic, then sauté briefly.
Add the pork sausage and cook 5 to 6 minutes until browned.
Add the tomatoes, spinach and sprinkle the grated Parmesan cheese and cook for 1 minute.
Season with salt and pepper.
Remove the pan from the heat and stir in the ricotta cheese.
Using a spoon, fill the pasta shells with sausage/spinach mixture and arrange in a baking dish.
Sprinkle the top with shredded mozzarella and some more grated parmesan and bake until the cheese has melted and the shells begin to crisp and brown, about 25 to 30 minutes.
Enjoy!

Thank you for joining me tonight. It means the world to know that you are with me during my transformation. Enjoy the good life and come back soon for more recipes! Happy blogging to all! <3

Romesco Roast Salmon

noreply@blogger.com (Mandie) — Wed, 11 Jan 2012 09:25:00 +0000

Good early morning bloggers. I thought I would post this considerably early seeing how I can't sleep at night anymore. This entry is all about salmon. I love salmon for multiple reasons: 1.) It's incredibly good for you, health-wise 2.) I'm from Alaska originally and we have the best darn salmon ever and finally, 3.) It makes for a quick and easy dinner. Lucky for us, we won't be having just any plain, ol' salmon. We're going to be conquering... drum roll please?

Romesco Roast Salmon Over Pumpkin and Olive Grits

You will need:

For the romesco:

1 tomato
2 cloves garlic, separated
2 tablespoons slivered almonds
1 roasted red pepper
1/4 cup unseasoned croutons
1 teaspoon red wine vinegar
1 tablespoon olive oil

For the salmon:

2 salmon filets
2 tablespoons romesco
2 cups chicken stock
1/2 cup quick cooking grits
1 cup pumpkin puree
1/4 cup mixed olives, pitted and chopped
2 tablespoons fresh parsley, chopped
black pepper

Ready?

To make the romesco, preheat the oven to 400 degrees. Place the tomato slices and one garlic clove on a baking sheet.
Bake for 30 minutes or until the tomato is soft and caramelized, but not browned.
Add the cooked tomato, garlic, almonds, bread and vinegar to a food processor or blender.
Process until smooth.
Slowly drizzle in the olive oil, continuing to process the sauce, until the oil has been incorporated and you are left with a thick sauce.
Now onto the main meal...
Preheat oven to 400 degrees.
Slather each salmon portion with 1 tablespoon of romesco and place on a baking sheet.
Roast the salmon for 10 to 15 minutes, or until it is cooked to a medium level of doneness.
Meanwhile, bring the stock to a boil in a medium saucepan set to medium-high heat.
When the stock comes to a boil, reduce the heat to low and add the grits and the pumpkin.
Cook, stirring frequently, until a thick porridge has formed , about 5 minutes.
Stir in the olives and season with black pepper.
To serve, spoon half the grits onto each serving plate.
Top with a potion of roast salmon and sprinkle with fresh parsley.
Enjoy!

I thank you, once again for joining me this morning. I'll be back soon with more recipes for you to try. Have a splendid day and remember: happy blogging to all! <3

Eggplant and Bolognese Whole Wheat Pizza

noreply@blogger.com (Mandie) — Tue, 10 Jan 2012 23:36:00 +0000

Good evening bloggers. I'm sorry about the delay with this post. I've been off, galavanting online, trying to plan my trip to California for this summer. The saving and planning has started and I am about ready to die due to excitement. Since I'm going to California, I decided that a transformation is needed. I need to slim down a little (not that I weigh much) in order to look good in a bikini. So, in order to do that, I need to start eating healthier. Today, we will be eating whole wheat pizza. I know, it sounds kind of nasty, but trust me, it's not bad. Stick around and find out what's in store for this recipe!

Eggplant and Bolognese Pizza

You will need:

For the dough:

4.5 cups all white whole wheat
2 cups warm water
1 tablespoon yeast
1 tablespoon sugar
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons kosher salt
rosemary

For the toppings:

1/2 cup slices mozzarella cheese, shredded
1 cup tomato sauce
1 small eggplant, cut into 1 inch pieces
1 tablespoon fresh Italian parsley, roughly chopped
crushed red pepper
Pecorino Romano or Parmigiano cheese
cornmeal to dust on pizza

Ready?

To make the dough, add the yeast to the 2 cups of water until it becomes foamy.
Add the sugar, olive oil, and vinegar.
While the yeast is dissolving in the water, add the flour, rosemary, and salt to food processor and pulse a couple times to thoroughly.
Add the water and yeast mixture gradually to the flour mixture and process until the dough begins to form a ball and comes away from the sides of the container.
Pour the dough onto a floured surface.
Sprinkle with flour and knead for several minutes until the dough is smooth and not sticky.
Place in a bowl rubbed with olive oil, cover with towel and let sit for 1.5 to 2 hours, until it doubles in size.
While the dough is rising, prepare the eggplant by frying in olive oil in a small pan until golden brown.
Remove with a slotted spoon and drain on paper towels.
Back to the dough: After two hours, place the dough onto a lightly floured surface, knead a couple times and cut in 1/2 or in three equal pieces.
Form into neat balls.
For the pizza, preheat the oven to 500 degrees.
Place a rack in the center of the oven.
Stretch out your dough and push downward in the center with your fingers to a desired shape and size.
Dust the pizza peel with a little cornmeal and lay down your dough on top of it, reshaping it and leaving a little thickness on the edges.
Spread out a layer of sauce in the center of the dough, leaving about an inch for the crust.
Arrange the eggplant pieces and cheese evenly over the sauce.
Sprinkle the top with fresh parsley.
Lightly rub a tiny bit of olive oil on the edges.
Slide the pizza onto the rack and let cook for about 10 minutes, until cheese is bubbling and the crust looks browned.
Remove and garnish with the fresh parsley, parmigiano cheese and crushed red pepper if.
Enjoy!

I thank you for joining me this evening. Come back soon for more delicious recipes. Happy blogging to all! <3

Lazy Sundays, Lazy Meals

noreply@blogger.com (Mandie) — Sun, 08 Jan 2012 19:42:00 +0000

Good afternoon friends and bloggers. Today we are utilizing the laziness of Sunday. Everyone knows that Sunday is the day of rest and prayer. We won't be praying or anything, but we will be enjoying a very simplistic dish. I mean, who wants to cook a heavy, huge meal on Sundays? Not me! So, let's keep this quick so we can get back to our comfy beds or sofas and enjoy the rest of our lazy day! ^_^

Cheese Tortellini with Walnut Pesto

You will need:

1 cup walnuts
1/3 cup lightly packed parsley, stems removed
2 cloves garlic, smashed
3 tablespoon grated Parmesan cheese, plus more for serving
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil
1 pound cheese tortellini
1 tablespoon butter

Ready?

In a food processor, pulse the walnuts, parsley, garlic, Parmesan, salt and pepper to a coarse puree.
While the processor is running, slowly stream in the 1/2 cup olive oil.
In a large pot of boiling, salted water, cook the tortellini until just done. Reserve 1/2 cup of the pasta water.
Drain the tortellini.
In a large bowl, toss the pasta with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter.
If the pasta seems dry, add more of the pasta water.
Sprinkle with the additional Parmesan.
Enjoy!

See, that was simple! Thank you for joining me. I will catch you tomorrow for another wonderful recipe. Have an excellent day and happy blogging to all! <3

Sarmale - Romanian Cabbage Rolls

noreply@blogger.com (Mandie) — Sat, 07 Jan 2012 20:42:00 +0000

Welcome bloggers and bloggerettes to another spiffy edition of Everyday Meals. If this is your first time joining us, you're in for a treat! For those returning, hello again! Today, I woke up with an urge to do something random. Unfortunately, I am car-less at the moment so instead, we are going to be making something totally different. I needed to find something to satiate this random urge and I found it. If you are from Romania, you will know this little ditty. So, grab those cooking utensils and let's have some fun!

Romanian Cabbage Rolls

You will need:

3 pounds ground pork
1/2 cup long grain rice
2 onions chopped
parsley
dill
2 tablespoons vegetable oil
1 liter tomato juice
salt
pepper
1 large sour cabbage
15 slices of bacon

Ready?

Chop the onions and fry them in oil until tender.
Add the rice and cook for another minute.
Add onion and rice mixture to ground pork, then add salt, pepper, dill and parsley and mix well with your hands.
Now it’s time to assemble the rolls.
Remove all the cabbage leaves and cut each leaf in half.
Fill each half leaf with a big tablespoon of the meat mixture, then roll.
Put all the rolls in a big pot and add the liter of tomato juice over the rolls.
Add more water if needed.
The juice should cover the rolls entirely.
Cover the pot with aluminum foil and bake at 375 degrees for about 4 hours.
After 2 hours remove the foil and return to the oven.
Serve hot with a bit of sour cream on top.
Enjoy!

I sure hope you had a bit of fun with me. For those of you who didn't know, cabbage rolls are very common in the Balkans, Sweden, Eastern Europe, and the Middle East. There are at least 35 different variations of this dish. Also, the proper name for this dish in Romania is sarmale. I know, neat right? Anywho, come back tomorrow for a brand new recipe and some tasteful fun and knowledge. Have a great day and happy blogging to all! <3

Pack It In and Enjoy!

noreply@blogger.com (Mandie) — Thu, 05 Jan 2012 19:11:00 +0000

Welcome everyone to a brand new EMEF! As you all can tell, last night we hit a new high, 10,000 viewers. For that, I am forever grateful. So, today, I wanted to allow all of us to kick back and enjoy ourselves. I like to enjoy myself with a little seafood, so I'm sharing my joy with you all today. We are going to be taking any fish of choice and utilizing it in our dish. Yes, I did in fact say ANY FISH of your choice. You will not be tied down with what I choose, so have fun and flirt with this recipe a bit. I know, I'm being a bit vague so let's get in the kitchen so that I can clarify what I'm talking about.

Coconut Curry Thai Fish Packets

You will need:

4 fillets of white fish of choice (flounder, cod, haddock, dea bass, etc.)
Sea salt
Fresh ground pepper
14 ounce can light coconut milk
1/2 red onion, thinly sliced
1 bell pepper, any color, seeded and chopped
1 large head broccoli, crown chopped and stem sliced
2 cups snow peas
1 bunch green onions, chopped
1/2 cup basil, torn
1/2 cup chopped fresh cilantro
1 lime, sliced
1 teaspoon curry powder
red pepper flakes

Are you ready?

Preheat the oven to 400 degrees.
Cut four 15 inch squares of parchment paper.
Lay each fillet on a piece of parchment paper and season with salt and pepper.
Pour half the coconut milk over the fillets, divided evenly.
Layer the red onion and red pepper flakes.
Pour the remainder of the coconut milk over top, dividing evenly over the fillets.
Fold the top and secure ends; you can use safety pins or cooking twine.
Cook 15 to 17 minutes until the fish is opaque.
Open packets and slide onto plate.
Enjoy!

I thank you for joining me today! Come back tomorrow for another excellent entry. Have a great day and happy blogging to all! <3

Thank You Everyone!

noreply@blogger.com (Mandie) — Thu, 05 Jan 2012 02:50:00 +0000

You all make this blog worth something! Thank you once again for joining me and I'm so grateful for each and every one of you!

A Southern Specialty

noreply@blogger.com (Mandie) — Wed, 04 Jan 2012 13:43:00 +0000

Good morning fellow bloggers and bloggerettes! Welcome to a brand new, down home edition of Everyday Meals. If you are new to this blog, I want to extend a warm welcome to you. For those of you returning, welcome back! Now, I want to start by stating that I live in Texas. When I think of Southern food, my heart is home, and dag gummit, Texas food is about as Southern as it gets. Yes, granted, there may be spots in Florida further to the South, but they've honestly got nothing on Texas deep fried foods. They come close with their Cuban food, though! But let me get back on track... today we definitely are cooking up something Southern. Chicken Fried Steak to be exact. Yes, ma'am or sir! So, grab those chili pepper embroidered aprons and let's get cooking!

Chicken Fried Steak

You will need:

1 cup whole-wheat flour
2 cups whole-wheat panko breadcrumbs
3 large egg whites
4 (three ounce) portions lean filet mignon, pounded about 1/3 inch thick
Nonstick cooking spray
Salt
Freshly ground black pepper
1 (six ounce) link hot Italian turkey sausage, casing removed
1 cup chicken broth
1 tablespoon cornstarch
1/2 cup Greek yogurt

Are you ready? Let's go!

Preheat the oven to 450 degrees.
Place a wire rack on a baking sheet lined with foil and set it aside.
Put the flour and panko in two seperate small dishes.
In a medium bowl, whip the egg whites until they are very foamy but not quite holding peaks.
Dredge the steaks in the flour, shaking off any excess.
Dip them in the egg whites to coat, then dredge the steaks in the panko, coating them evenly.
Place the steaks on the wire rack and spray them with cooking spray. Season the steaks with salt and pepper to taste and roast until they are golden brown and crispy, about 8 to 10 minutes.
Meanwhile, heat a large nonstick saute pan over high heat.
When the pan is hot, add the sausage and stir it to break it up.
Cook the sausage until it is just done.
While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl.
Add the cornstarch mixture to the sausage and bring it to a simmer.
When the gravy has thickened slightly, remove the pan from the heat.
Stir the yogurt into the gravy, then season it with salt and pepper to taste. Pour the hot gravy over the steaks and serve immediately!
Enjoy!

Well, I hope you enjoy the taste of Southern cooking because I have a feeling that we will be seeing a lot of it! Thank you for joining me. Have a great day and happy blogging to all! <3

Porchetta: A Calorific Journey into Italian Food

noreply@blogger.com (Mandie) — Tue, 03 Jan 2012 18:35:00 +0000

Well, hello there my amazing blogging friends! Welcome to another edition of EMEF! You caught me in the middle of drooling over a recipe that I have. I know, I know... that's slightly embarassing, but I don't care. If you've followed me from the beginning, you would know that I am a hard core foodie. It's all I think about. Well, actually, I think about you all as well. This blog would be nothing without each and every one of you. So, since you're all here with me again, I'm going to share this recipe with you. Please note that this recipe is chock full of calories and fat. It's a bomb waiting to go off. Please eat this dish in portions, or with a HUGE family. Anywho... Meet me in the kitchen and we can get cracking!

Porchetta

You will need:

6 pounds fresh pork belly, skin on
3 pounds boneless, center-cut pork loin
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
4 garlic cloves, minced
Kosher salt
1/2 orange, seeded, rind-on, thinly sliced

Let's do this!

Place the belly skin-side down, and arrange the loin in the center.
Roll the belly around the loin so the ends of the belly meet.
If any of the belly or the loin overlaps, trim the meat with a sharp knife. Unroll and set aside.
In a small pan over medium heat, toast the fennel seeds and red pepper flakes until fragrant, about 1 minute.
Let the spices cool, and then finely grind them in a spice mill or clean coffee grinder until very fine.
Transfer the spices to a small bowl, and toss with the sage, rosemary, and garlic.
Set spice mixture aside.
Arrange the belly skin side down on a counter or large cutting board. Using a knife, score the belly flesh in a checkerboard pattern about 1/3 of an inch deep, to help the roast cook evenly.
Flip the belly over and poke dozens of 1/8 inch deep holes through the skin, all over the belly.
Using a spiked meat mallet, pound the skin side of the belly all over for at least three minutes.
This will tenderize the skin and help it to puff up and get crispy when roasted.
Turn the belly, them salt both the loin and belly generously with kosher salt.
Rub the flesh side of belly and entire loin with the fennel mixture. Arrange the loin down the middle of the belly and top with orange slices.
Wrap the belly around the loin and tie crosswise tightly at 1/2 to 1 inch intervals with kitchen twine.
Trim the twine and transfer the roast to a wire rack set on a baking dish. Refrigerate uncovered for at least 24 hours to allow the skin to air-dry.
When ready to cook, let the porchetta sit at room temperature for two hours.
Preheat the oven to 500 degrees, and season the porchetta with salt.
Roast on a rack on a baking sheet for 40 minutes, turning once.
Reduce the heat to 300 degrees and continue roasting, rotating the pan and turning the roast about every 20 minutes, until a thermometer inserted into the center of the roast reads 140 degrees.
If the skin is not yet a deep mahogany color, crank the heat back up to 500 degrees and roast for ten minutes more.
Let rest for 30 minutes, before slicing into 1/2 inch round slices with a serrated knife.
Serve slices or in sandwich form.
Enjoy!

I know that this dish takes a while to make, but the end result is well worth all of the hard work that I put you through. I feel no guilt eating this dish and neither should you if you like working out. After eating this meal, I will be at the gym an extra 4 hours this week... True story. Anyway, thank you for joining me once again and I will catch you all tomorrow for more delicious recipes! Happy blogging to all! <3

Sweet and Earthy!

noreply@blogger.com (Mandie) — Mon, 02 Jan 2012 19:07:00 +0000

Hello, hello, hello bloggers! Welcome to a brand new entry to Everyday Meals. As always, if you are just joining us for the first time, welcome! If you have returned to see my amazing recipes, welcome back and thank you. I'm your recipe guide, Mandie. Today, we are going to be utilizing honey in our recipe today to create something so amazingly earthy and delicious. What we've got here folks, is the perfect combination of flavor. So, before I spoil what our meal is today, let's grab our aprons, pans, and wooden spoons and hightail it into the kitchen!

Honey Lavender Chicken

You will need:

1 whole chicken, quartered
1 tablespoon salt
2 teaspoons dried lavender
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried rosemary
1/2 cup honey
1/4 cup balsamic vinegar

Are you ready?

Preheat the oven to 400 degrees and position racks towards the middle of the oven.
Season the chicken quarters with salt and arrange in one layer onto a baking sheet.
Bake in the oven for 20 minutes.
In the meantime, combine lavender, thyme, rosemary, honey and balsamic vinegar in a small bowl.
Baste the chicken with the lavender honey marinade every 5 minutes for an additional 15 to 20 minutes or until completely cooked through.
Remove the chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.
Enjoy!

I hope you enjoy this earthy dish. Before you go, I would love a little feedback from everyone... What foods do you enjoy? Is there a special something that you would like shown in my blog? Leave a comment letting me know. Your dish could be featured! Please come back and join me tomorrow for more recipes. Happy blogging to all! <3