Live.Love.Eat

Getting in the mood......

2011-11-30T12:11:00.000-05:00

For Christmas, that is. Hello all!!!!!

I was looking back through my Christmas posts to find out how I set my table one year since we're having about the same number of friends & family this year as well. I also didn't want to forget small little touches from the past. If you care to look, you can click here, whether for sweet treats to give as gifts or napkin folding tutorials for a nice place setting or decorating even the bathroom. Or click here for some menu ideas.

This year, I decided to give out gifts to everyone at work because I think we could all use a little extra spirit. For something cost efficient & thoughtful, I went to one of my favorite sites, The Spice House. I purchased some muslin bags (which conveniently hold spices without getting into the recipe you're making) & mulled spice which I will put in some cute containers I'll hopefully find at the World Market this weekend. I plan to attach a recipe for Mulled Wine, Mulled Apple Cider (for those who don't drink) & Mulled Whipped Cream. I may also give out an alternative gift of bottled BBQ sauce I get from one of our favorite wing joints, for those who may not be interested in mulled spices.

I hope everyone had a Happy Thanksgiving ! See you soon!!!

A year.......

2011-07-11T14:20:00.004-04:00

Are you there? Wouldn't blame you if you didn't answer. After all, I left without even leaving a note, after 2 years of being together. It wasn't you, it was me. Really. Life happened, the good & the bad. I needed a break. My plate was full.

I am back now & hope you'll have me again. I'll make the dinner, if you just help me with the dishes. K?

See you shortly with something delicious....and it just may come from my newest addition to the family...

Las Paletas Con Mi Amiga

2010-07-13T20:28:00.002-04:00

{ Las Paletas is a Mexican ice pop made with whole fruit & the freshest ingredients in flavors you won't normally find in the frozen food aisle. Click on the link above to see how they'll be featured on Food Network this month. }

In late May I was blessed to be able to visit Kacey of Chronicles of a Mommy. We had been corresponding, exchanging surprises in the mail & talking for about 1 1/2 years & it all started through blogging.

This was special.

We have Angie & Wordful Wednesdays to thank, for that is where we started seeing one another's blog. I am so happy I met this lady for she has enriched my life far more than I ever expected. It just goes to show that a woman doesn't need a certain number of friends, she just needs the right kind.

Visiting with Kacey was:

waking up with family

like a picnic in the park

easy like Sunday morning { before church }

And meeting Kacey was especially like....

making a friend for the rest of my life!

Kacey took me to a little hot spot for something cool to snack on after lunch. It was Las Paletas, a popular place in the art deco section of Nashville where you can get ice pops made with the freshest ingredients with the coolest combinations of flavors.

Right away I knew I wanted the cucumber chili ice pop. It was amazing!!!!!! Talk about refreshing but with a bit of heat, something you wouldn't normally expect in an ice pop & exactly why I dig it.

So as soon as I got home I started researching on how to make my own at home. While there are many recipes out there I came up with my own variation & loved it. Oh how it brought back so many sweet & cool memories.

CUCUMBER CHILI LAS PALETAS

{ Printable Recipe Here }

2 cucumbers plus an additional half cucumber, divided

1/8 cup lime juice

1/4 cup agave syrup

1/4 - 1/2 tsp cayenne pepper

Dash or 2 of crushed red pepper flakes

1/4 tsp salt

Place empty ice pop molds in the freezer to chill. Dice 2 cucumbers with skin on into 1 inch pieces. Puree in food processor or blender until smooth. Strain into a medium bowl through a fine mesh strainer, pushing out the juice. You will have about 1 cup of juice. Set aside.

Peel the remaining half cucumber & cut into little pieces. Set aside.

Add the lime juice & remaining ingredients to the cucumber juice. Pour some of the mixture into each mold, leaving about a 1/2 inch space at top. Stir several pieces of fresh cucumber into each mold. Place lid on the molds & freeze for 2-4 hours.

Run warm water over molds to loosen pops. Enjoy.

{ Food for Thought }

I used the larger amount for both the cayenne & crushed red pepper and while I loved it so, I think I will use the lesser amount for a more subtle heat.

Lovingly Linking to Wordful Wednesdays at Seven Clown Circus

Jambalaya Pizza from Yes, It's Me!

2010-07-08T15:38:00.003-04:00

What can I say about my absence other than I can't even believe how long it's been. Time flies. To be brief, my plate at work has been more than full lately with a huge acquisition that took place. So in turn, the plates here have been pretty empty. I have been so burnt out that getting on the computer from home was the last thing I wanted to do, even though I have missed coming around to see everyone.

So, please, drop me a quick line letting me know if anything big has gone on with you & I will be by! For now, enjoy some Jambalaya Pizza. I made this way back on Mother's Day when we enjoyed a buffet of appetizers. Any ingredient can be easily substituted. I just LOVED the idea of the cheesy rice crust for this.

JAMBALAYA PIZZA

{ Printable Recipe Here }

3 cups cooked long grain rice, cooled
2 eggs, lightly beaten
1 cup finely shredded Pepper Jack cheese
1/4 cup each chopped celery, onion & green sweet pepper
1 tblsp butter
1 clove garlic, minced
1/2 cup each thinly sliced smoked cooked sausage, diced cooked ham, & coarsely chopped cooked shrimp
1 16-oz. jar chunky salsa, drained
3/4 cup shredded mozzarella cheese (3 oz.)

Preheat oven to 450 degrees F. In large combine rice, eggs & pepper jack cheese. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Spread rice mixture evenly in pan. Bake 20 minutes. Remove from oven; reduce oven temperature to 425 degrees.

For topping, in large skillet cook celery, onion & green pepper in hot butter over medium heat for 8 to 10 minutes or until tender, stirring occasionally. Stir in garlic, cayenne, sausage, ham & shrimp. Heat through.

Spread drained salsa over rice crust, leaving a 1/2-inch border. Spread vegetable-meat mixture over salsa. Sprinkle with mozzarella cheese. Bake for 10 to 15 minutes or until heated through & cheese is melted. Cut into square pieces to serve.

{ Food for Thought }

As always, I suggest increasing the garlic to 2 cloves & use olive oil instead of butter when cooking the veggies. I also recommend decreasing your cooking time on the rice crust the 1st time around. Maybe 12-15 minutes when it’s cooking by itself and 10 minutes when it’s covered with all the goodies. If you try to cut this into pizza slices it will be messy & fall apart. Cut into squares for best results.

Bang Bang Shrimp

2010-05-24T20:24:00.008-04:00

This is one of my new favorite appetizers. But aren't they all?! Because if I am posting it then it's nothing short of delicious aka post worthy.

This appie accompanied the Triple Cheese Mushrooms on Mother's Day when I did nothing but appetizers. They just make me happy. A happy sampling of a little bit of this & a little bit of that. For me, life is a like a buffet of appies, ya never know whatcha gonna get!

These have gained quite the popularity in many restaurants & since shrimp is one of my favorites I knew I had to make them right away. The pan only calls for enough oil to lightly fry the shrimp so don't go thinking of a scary deep fry. This was quite easy & did I mention delicious???!!!!!!!!!!!!!

BANG BANG SHRIMP

{ Printable Recipe Here }

1/2 cup light mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce *
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt & freshly ground pepper
1 1/4 pounds large shrimp, peeled & deveined (I like tail on)

M ake the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt & 1 tablespoon water in a large bowl; set aside.

P repare the shrimp: Heat about 2 inches of vegetable oil in a pan. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch & 1 teaspoon each salt & pepper in another shallow bowl.

W orking in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

T oss the shrimp with the prepared sauce.

{ Food for Thought }

I added quite a bit more chili sauce than what's stated above because I felt there was too much mayo. Just start out with what the recipe calls for & then add more chili sauce & honey according to your own taste. Also, use a good Asian style sauce.

I also worked in batches so I had a master bowl for all the sauce & then used a separate bowl in which I placed a little sauce to coat each batch of freshly fried shrimp.

You don't want the shrimp drenched in sauce, just lightly but thoroughly coated.

{ Linking Deliciously to Tempt My Tummy Tuesdays }

~ ~ ~ ~

And for Wordful Wednesday, here is something beautiful my boy made for his mama at school.

While other moms were 90 years old & cooked canned beans, he was spot on about everything.

{ Linking to Wordful Wednesdays at Seven Clown Circus }

Triple Cheese Mushrooms

2010-05-17T19:05:00.021-04:00

Hope everyone had a wonderful weekend!!!!! Mine was a very balanced one ~ entertaining with friends who unfortunately are leaving town soon, lots of kitchen & cooking time & some exercising outdoors to keep the energy level up in order to enjoy all those things I just mentioned!

This appetizer is from Paula Deen & one I knew I had to make soon after seeing it. It was one of the appies I made on Mother's Day. We all loved them!!

I absolutely loved making them the day before, only to have to pop them in the oven right before guests arrive.

Triple Cheese Mushrooms from Paula Deen

{ Click for Printable Recipe }

2 16 oz pkgs fresh mushrooms
1 10 oz package frozen chopped spinach, thawed
4 oz feta cheese, crumbled
2 oz cream cheese, softened
1/2 cup finely chopped green onions
Salt
1/2 cup freshly grated Parmesan cheese

P reheat oven to 350° F. Using damp paper towels, wipe mushroom caps clean; remove & discard stems, or save for another use. In colander, squeeze liquid out of spinach until dry.

I n large bowl, mix spinach, feta, cream cheese, green onions & 1/4 teaspoon salt until well combined. Fill each mushroom with heaping teaspoon spinach mixture; top with Parmesan. Transfer to 15 1/2-inch by 10 1/2-inch jelly-roll pan; bake 20 minutes or until mushrooms are tender & filling is golden brown.

{ Food for Thought }

Make it easy on yourself & assemble the day before. Let sit at room temp for 1/2 hour before baking in the oven.

I kept the filling amount the same & bought (2) 16oz pkgs of mushrooms. I picked the best ones of the group for my stuffed mushrooms knowing I would have some left over yet using all of my filling.

I also like to take a little 1/4 tsp & use it to carve out more space in the mushroom for the filling, otherwise I feel like there just isn't enough.

I was able to make about 30 mushrooms.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

And now for one of the few things I love more deeply than appetizers:

My handsome boy. It's been too long since I've posted a pic of him.

Tristan ~ 6 yo

Enjoy. Him. The Mushrooms. All of it. Oh, enjoy your week too!

Can't wait to come by & see you!

{ Linking Deliciously to Tempt My Tummy Tuesdays & Wordful Wednesdays}

Lemon-Raspberry Mousse Squares

2010-05-10T19:38:00.012-04:00

I hope everyone had a wonderful Mothers Day weekend! I didn't chose to sleep in, have breakfast brought to me in bed or get a pedi or facial. All I wanted was to make a few appetizers from my ever increasing list of things to make, while spending the day with family. So that's just what I did.

I made a dip, 4 appetizers & 1 dessert. I prepped whatever I could in advance & since I was bringing out an appie every hour or so I had time in between. I could just live on appies, can't you?!

This dessert was definitely a hit & perfect for the hot summer to come. Easy to make, in under a 1/2 hour, pretty to look at & delicious to boot. Light & lemony but not too much, it was perfect!

LEMON-RASPBERRY MOUSSE SQUARES from Food Network

{ Printable Recipe Here }

48 reduced fat Nilla Wafers
3/4 cup boiling water
1 3oz pkg lemon flavor gelatin
1 cup ice cubes
8oz pkg reduced fat cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
8oz Cool Whip Free
1/3 cup raspberry preserves
1 1/2 cups fresh fruit such as strawberries, kiwi, raspberries

S tand 16 wafers around edge of plastic wrap-lined 8 inch square pan.

(You can see they hardly stand up but just see my notes on that)

A dd boiling water to gelatin mix; stir 2 min until completely dissolved. Stir in ice until melted.

B eat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip.

P our half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high for 15 sec or until melted. Brush onto wafers.

Top with remaining gelatin mixture and wafers.

R efrigerate 4 hours or until firm. Invert dessert onto plate. Top with remaining Cool Whip and fruit.

I didn't take a picture of it once cut so here's an idea of how pretty it is.

{ Food for Thought }

The wafers won't want to stand at first so just keep the upright as much as possible. When pouring the 1st half of the gelatin mixture stop halfway & let the mixture act as the glue to keep the wafers up. You may have to adjust them more & stand them up as the pan gets filled.

{ Linking Deliciously to Tempt My Tummy Tuesday }

Braised Paprika Chicken

2010-05-06T16:30:00.004-04:00

Healthier dinners like the one below have helped me keep a good attitude along with doing the treadmill in the early morning. With sour cream being the only naughty ingredient, I get a satisfying meal but without the guilt. And I love how the sour cream helps to make the sauce a light but creamy one!

I have also become such a huge fan of the sweet Hungarian paprika in this dish, thanks to my amazing blogger turned real life friend Kacey. I am even visiting her & her family for the first time in just a few weeks. She once sent me a recipe where I needed to have this kind & only this kind of paprika. So don't skimp on it. It's worth it!!!!!

I re-wrote the recipe here since I made quite a few changes to this dish, making it lighter & faster by skipping the butter & using boneless chicken tenders instead of bone in chicken pieces, thereby cutting the cooking time in half.

BRAISED PAPRIKA CHICKEN Adapted from Eating Well

{ Printable Recipe Here }

1 1/2-2 lbs boneless chicken tenders

3/4 tsp coarse salt, divided

1/2 tsp freshly ground pepper
2 tblsp olive oil
1 chopped red bell pepper
1 chopped green bell pepper
Pinch of sugar
16 oz pkg mushrooms
2 tblsp tomato paste
2 tblsp sweet paprika
1 tsp crushed red pepper
1 tsp dried marjoram
1 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tblsp all-purpose flour
Dried parsley for garnish

S eason chicken with 1/2 teaspoon salt & pepper. Heat oil in a large heavy pan or Dutch oven over medium heat. Add bell peppers, mushrooms & sprinkle with sugar. Cook, stirring frequently, until the veggies are soft & light brown. Stir in tomato paste, paprika & crushed red pepper.

A dd the chicken & stir it gently into the veggie mixture. Sprinkle with marjoram & add broth. Cover the pot with a tight-fitting lid or foil & simmer over medium-low heat until the chicken is very tender, about 20 minutes.

A t the 15 min mark, just before the chicken is done, whisk sour cream, flour & the remaining 1/4 teaspoon salt in a small bowl until smooth. Stir the sour cream mixture into the sauce; return to a simmer & cook, stirring, until the sauce coats the spoon. This will make the 20 minutes cooking time for the chicken. Serve garnished with parsley, dill and/or chives, if desired.

{ Food for Thought }

The original recipe called for 3 1/2 lbs of bone in chicken pieces, Canola oil instead of olive oil, the addition of butter & 4 cups of onions. I love onions but they bother some people in the family so I took them out altogether & have been since. I also upped the bell peppers & added mushrooms.

A little thought: recipes call for diced veggies often but in dishes like this I love to actually see the veggies so I just do a rough chop. It looks pretty & it saves on time!!!!!!

Banana-Nutella Galette

2010-04-26T20:43:00.011-04:00

Play dates aren't just for my little guy anymore. I am blessed to have gotten closer with a couple of women who have a child/children my son's age. So, when we get together for a play date, sure, it's for the kids. But not just for the kids.

We had one recently so out came the apple juice, Goldfish, the wine & a little dessert I actually created on the fly. I didn't get a chance to go to the store that day but I wanted to make something sweet for my friend & used what I had in the house.

I wouldn't have minded if it was a flop because I am close enough to her not to be embarrassed but it turned out to be one heckuva hit. The underlying amaretto flavor from the extract paired so perfectly with the hazelnut spread & bananas.

I also love that, aside from the pie crust, this was a healthier alternative than most desserts & I didn't feel a tad guilty.

Banana-Nutella Galette by Live.Love.Eat

{ Click for Printable Recipe }

1 pie crust
About* 1/4 cup plus 2 tblsp of Nutella Hazelnut spread
1/2 to 1 banana sliced
Skim milk
Almond extract
Powdered sugar (for serving)
Fat free Cool Whip (for serving)

Pre-heat oven to 375. Unroll pie crust. Spread Nutella thinly on crust leaving a 2 inch border. Scatter bananas on top.

Whisk extra Nutella in a bowl with skim milk until you reach a drizzle type consistency. Add a drop or two of almond extract & whisk well.

Drizzle over bananas. Roll the border of the pie crust covering part of the filling slightly. Bake for 20 minutes, adding a few extra minutes if crust needs to golden more. Let stand for 10 minutes.

Sprinkle with powdered sugar, cut into wedges & serve with whip cream.

{ Food for Thought }

Measurement on Nutella is not exact, just use your judgement & spread thinly on crust.

Linking Deliciously to Lisa at Blessed with Grace for Tempt My Tummy Tuesdays.

Chicken Piccata - Healthy Makeover

2010-04-23T12:36:00.008-04:00

Hello everyone & Happy Friday!!!!!!!!!!! And I am definitely happy today, especially after a few days of going on the treadmill in the early morning before work. It's a perfect way to start the day on a good note.

It's been a while since I have done a Not So Fat Friday. If you look at my side categories on the right you'll see there are plenty more healthy recipes under this name. However, I do need to re-label as Recipes - Not So Fat Fridays but for now just go to the N's for Not So Fat Friday.

This dish was so light, fresh & just a little lemony & perfectly filling & I love having my whole grain pasta without the guilt.

CHICKEN PICCATA - HEALTHY MAKEOVER from Eating Well

{ Click for Printable Recipe }

6 oz whole grain angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 tsp salt, divided
1/4 tsp freshly ground pepper
4 chicken cutlets, (3/4-1 pound total), trimmed
3 tsp extra-virgin olive oil, divided
1 10-oz pkg mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tblsp lemon juice
1/4 cup chopped fresh parsley
2 tblsp capers, rinsed
2 tsp butter (optional)

Bring a large pot of water to a boil. Add pasta & cook until just tender, 4 to 6 minutes or according to package directions. Drain & rinse.

Meanwhile, whisk 5 teaspoons flour & broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt & pepper & dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken & cook until browned & no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover & keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms & cook, stirring, until they release their juices & begin to brown, about 5 minutes. Transfer to a plate. Add garlic & wine to the pan & cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice & the remaining 1/4 teaspoon salt. Bring to a simmer & cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter & the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

{ Food for Thought }

Although I've never been a caper fan I loved them in this dish. I had them in the pantry so I wanted to use them up. If you don't want to go that route then this dish would be just as good without. I also didn't bother measuring out the sauce at the end. I just put the chicken back in with the sauce to warm through & served it all over the pasta on a large serving platter.

~ ~ ~ ~ ~ ~ ~ ~ ~

I will definitely be getting around today & the next few days to catch up. I hope everyone has a fantastic weekend!!!!!

Coming soon: a Banana Nutella Open Galette I recently created.

Coca Cola Chocolate Pan Cake

2010-04-12T16:47:00.014-04:00

This past weekend was exactly what I was craving. It was the perfect balance of relaxation, productivity, family time, a little girlfriend time, a glass of wine, a mug o' beer, a lot of home organizing & plenty of outdoor time in our quaint, sweet town.

On a previous busier weekend, I made this cake for a small gathering. While I never drink soda, I was really intrigued. I would definitely make this again since it was really moist & delicious. It was also pretty easy to make for a cake from scratch. I LOVED that I only needed my whisk!!

A chocolate lover would fall for this cake.

Coca Cola Chocolate Pan Cake

{ Printable Recipe Here }

Cake

• 2 cup(s) all-purpose flour
• 2 cup(s) granulated sugar
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 1/2 cup(s) miniature marshmallows
• 1 cup(s) (2 sticks) butter or margarine, cup up
• 1 cup(s) Coca-Cola
• 1/4 cup(s) unsweetened cocoa
• 1/2 cup(s) buttermilk
• 2 large eggs, well-beaten
• 1 teaspoon(s) vanilla extract

Frosting

• 1/2 cup(s) (1 stick) butter or margarine, cut up
• 1/3 cup(s) Coca-Cola
• 1/4 cup(s) unsweetened cocoa
• 1 teaspoon(s) vanilla extract
• 1 package(s) (16 ounces) confectioners' sugar

Preheat oven to 350 degrees F. Grease 13 by 9 glass baking dish. In large bowl, stir together flour, sugar, baking soda & salt. In 2-quart saucepan, heat marshmallows, butter, cola & cocoa over medium-high heat until bubbles form around edge of pan. Remove from heat; continue stirring until marshmallows melt.

Pour marshmallow mixture over flour mixture; with wire whisk, stir until well combined. Whisk in buttermilk, eggs & vanilla until blended. Pour batter into prepared pan. Bake 40 minutes or until toothpick inserted in center of cake comes out clean. Transfer to wire rack.

Meanwhile, prepare frosting: In 1-quart saucepan, heat butter, cola & cocoa to boiling over medium-high heat. Remove saucepan from heat. Add vanilla & stir until butter melts. Place confectioners' sugar in medium bowl. Pour hot butter mixture over sugar. With wire whisk, stir until well combined. Set aside until ready to use.

Stir frosting well; spread over top of hot cake immediately after removing from oven. Cool in pan on wire rack.

{ Food for Thought }

Check your cake at 40 min but you may need to cook it a bit longer like I did, anywhere up to an hour. The sides were perfectly done but the middle was still very moist & loose at 40, so you may want to cover it if you need to go longer.

Miniature Pancake Muffins

2010-04-06T09:58:00.005-04:00

Whew...this past weekend marked the end of a wonderful month full of entertaining, get togethers & visiting family. It's been awesome & tiring at the same time!!!!

A sweet reader had emailed me this recipe thinking I might like it. Since my sister & her kids were visiting last week I figured it would be perfect as a breakfast appetizer. We really enjoyed them & they were super easy to make. I loved having all the ingredients on hand, except the buttermilk which I subbed.

Next time I will definitely be making these with blueberries!! These would even make a nice gift to your neighbor or friend, fresh out of the oven & wrapped up in a basket.

MINIATURE PANCAKE MUFFINS

{ Printable Recipe Here }

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tblsp sugar
2/3 cup buttermilk or substitute *
1 egg
2 tblsp pure maple syrup
2 tblsp melted butter
1/2 cup milk chocolate chips or blueberries

Preheat oven to 350 degrees. Line a 24 mini muffin pan with liners. Combine flour, baking powder, baking soda, salt & sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup & melted butter until just combined.

Add wet ingredients to dry ingredients & stir with a spoon until combined. Stir in chocolate chips. Pour 2/3 full into each cup. Bake for 9-11 minutes. Serve with syrup.

{ Food for Thought }

If you don’t have buttermilk, just put 1 tblsp white vinegar in a 1 cup measuring cup. Fill with milk to get to 1 cup. Let rest for 5 minutes.

I'd suggest using a bit less than 1/2 cup chocolate chips as it was a little overpowering.

{ For more deliciousness, visit Tempt My Tummy Tuesdays! }

Hey Hey Old Bay!

2010-03-26T19:48:00.011-04:00

I wanted to share a few things I am enjoying lately.

While I absolutely love to entertain & happily obsess over my menu for days & days prior, I don't go crazy with unnecessary gadgets or houseware items. Once in a while, though, I see something that just rocks my apron off & I must have. This, my friends, is one such thing. I am in love with my cooler!

I already christened Tommy last weekend when I had friends over. The cooler even lifts off so that it can be transported. And you just gotta love the bottle opener! Not only is it pretty but it works well too ~ the ice hardly had melted when we checked it the next morning.

Onto more things I am diggin'...

Old Bay & Garlic Crab Legs by Live.Love. Eat

{ Printable Recipe Here }

My previous post was for crab legs with an Asian twist that were to die for. I loved them so much I had to prepare them again the same way, stovetop, but with my own special sauce this time. The result was a solo lovefest with just me, 1.4 lbs crab legs, a side of mashed potatoes & a glass of white wine. They were out of this world, better than any crab legs I've had. I even thought of starting my own little crab truck where I serve nothing but crab legs in different sauces.

Can you picture that? BYOB!

Bring Your Own Bib

1.5 lbs Snow Crab Clusters
1/4 cup Extra Virgin Olive Oil

1/2 stick of Butter

Garlic Powder

Old Bay Seasoning

White wine

Prepare the crab as in in this recipe by breaking the crab legs into pieces & removing joints & unnecessary parts. Since this was just for myself I didn't even bother cutting the shell on one side as I did in the last recipe. I did, however, try out the clusters this time. While a part or two were fishy I enjoyed them.

Heat olive oil & butter in a skillet on medium high. When butter is browned & hot, add crab leg pieces. This will make a beautiful sizzling sound. Toss the pieces around to coat in the oil butter mixture. Add a few sprinkles of garlic powder & Old Bay. Use your judgement here. Add white wine, about 1 cup. Toss lightly. Crab legs should warm through over medium heat for no more than 7 minutes. Take off heat & keep covered until ready to indulge.

{ Food for Thought }

1.4 lbs = 2 clusters was perfect for me. If you're preparing for quite a few people, I say plan on 2 clusters per person. And you definitely want to have a seafood/nut cracker & little fork standing by to help you with this.

And one last thing to enjoy....

I had forgotten how much I loved Old Bay Seasoning. So, tonight after cleaning out my freezer to make room for about 40 lbs of meat I got from my boss who bought 3 cows in an auction, I decided I needed to make french fries that were taking up way too much space. That's what I told myself.

Have you ever just added a few seasonings on hand to spice up your fries? Oh my.....

Cook your fries the way you want. As soon as they are off the heat, sprinkle with sea salt, a little garlic powder & just a bit of Old Bay seasoning. Wow....

Go spice things up a bit & have a great weekend!!!!!!

Linking Deliciously to Tempt My Tummy Tuesdays!

Sweet & Peppered Crab Legs

2010-03-22T14:49:00.021-04:00

The original name of this dish from the Food Network magazine was called Spicy Peppered Crab Legs. Since these weren't really spicy & my 6yo boy even loved it, I wanted to give it a more fitting name. Now, let me get on to telling you how much I am in love with this dish.

For years I have been enjoying crab legs, whether out or at home, simply broiled then dipped into butter! So when I came across this recipe that prepared them in such a unique way I had to give it a try. My mom came over for dinner while Dad was away golfing with the boys & since she loves crab legs but doesn't have the patience to crack them, I knew these would be perfect.

My mom & I loved these!!! To top off my excitement of the success, Tristan ended up enjoying quite a few pieces of crab meat that I had picked off & handed to him without the sauce.

This is simply a MUST try. With a little Asian influence, the sauce is just perfect without overpowering & taking away from the sweet subtlety of the crab meat.

SWEET & PEPPERED CRAB LEGS

{ Printable Recipe Here }

3 pounds Alaskan king or snow crab legs, thawed if frozen
Freshly ground pepper
2 tblsp vegetable oil
1 stick unsalted butter, cubed
6 cloves garlic, chopped
10 thin slices peeled ginger
8 scallions, cut into 2-inch pieces
4 red or green jalapeno peppers, seeded & finely chopped
2 tsp sugar
2 tblsp oyster sauce
2 tblsp soy sauce
White rice, for serving

Pull a leg off the cluster (1). You will see it has 2 joints (2 & 3), one on each side. I like to remove these knobby little ends because the meat sticks to them when you crack open the leg. Also, break the claw (4) off then pull the pointy thing (5) out of the claw & discard.

You are now left with a thick leg, a claw & a skinnier leg. Depending on the size of the thick leg you can break it in half or just leave whole. You want 3-4 inch pieces. The skinny little leg doesn’t have much meat in it but just save them & add to the pot. Now, cut along the shell on each piece so the meat can easily be removed after cooking.

Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat. Heat the vegetable oil & butter in a large Dutch oven or skillet over medium-high heat until sizzling. Add the garlic, ginger, scallions & jalapenos; sprinkle with the sugar & cook, stirring, until the mixture is fragrant, about 1 minute.

Add the crab pieces, oyster sauce & soy sauce.

Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top & continue to cook, tossing, about 1 more minute. Transfer the crab & sauce to a bowl. Serve with rice.

{ Food for Thought }

First things first, this was not spicy. My 6yo even ate the meat with no problem.

I usually use the thinner snow crab legs since I find them easier to handle without all the sharp points that king crab has. Also, 4lbs = 9 clusters = 3 hungry people was a perfect equation. While I always pick from parts of the cluster when just serving crab legs with butter I didn’t use the clusters for this recipe nor did it call for it. It's up to you. Some people tend to say the clusters are fishy.

I was running late for this weeknight meal so I just used ground ginger & it was more than OK!

{ Linking Deliciously to Tempt My Tummy Tuesdays }

Veggie for Your Thoughts?

2010-03-10T17:04:00.017-05:00

Other than a sinus infection that kept me from going to the SITS Bloggy Boot Camp in MD, my absence has been all good. Been busy with get togethers, quality family time & not to mention an exciting home improvement project.

I have to get together some before & after pics. Until then, here is other kitchen news that's simply wonderful. I am bringing you not 1 but 2 veggie packed appies today.

I served these asparagus spears as an appetizer when we had all our parents over for dinner a few weeks ago. Prosciutto wrapped asparagus is fairly popular but to make it a bit more savory I added just a schmear of cream cheese inside each spear. These will definitely be on my regular appetizer rotation!!!!

PROSCIUTTO WRAPPED ASPARAGUS with CREAM CHEESE

{ Printable Recipe Here }

½ lb prosciutto, sliced thin & FRESH from the deli
6oz pkg garlic & herb cream cheese, softened
12 spears of asparagus, trimmed

Pre-heat oven to 450. Spread prosciutto slices with cream cheese. Wrap slice around each asparagus. Arrange spears in a single layer on a baking sheet. Bake 15 minutes until tender. Put under broiler for 1-2 minutes to crisp up prosciutto if necessary. This will yield a perfectly tender but slightly crisp spear.

{ Food for Thought }

These would be really good with onion & chive cream cheese as well as plain cream cheese. Make sure the prosciutto is sliced thin at the deli but not shaved. If it's too thin it will fall apart when you try to spread the cheese on it. Also, I have found after many times making this, that I prefer to slice the prosciutto in half length-wise & use half slice per asparagus spear. This way, there isn't too much on one spear since prosciutto is fairly salty. It's a matter of personal preference.

~ ~ ~ ~ ~ ~ ~ ~ ~

And if you looking for a really healthy but satisfying dip: I made this dip one day just for myself because curiosity got the best of me. It definitely is a healthy dip & tastes like a healthy dip. I have found when I am working out & eating right I crave things like this. But if you're on a bad streak, you won't appreciate it at all. I definitely plan on making it again & using healthier homemade corn chips to go with it.

SPINACH & CANNELLINI BEAN DIP from Giada

{ Printable Recipe Here }

2 tblsp extra-virgin olive oil
2 cloves garlic, minced
2 6oz bags baby spinach
1 15oz can Cannellini beans, drained and rinsed
1 tblsp fresh lemon juice
1 tblsp balsamic vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic & cook until fragrant, about 1 minute. Add 1/2 of the spinach & cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt & pepper in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

{ Food for Thought }

Again, this was super healthy & tasted as such. If you did want to up the bad factor a bit I can see adding just a little mozzarella cheese or low fat sour cream to it.

~ ~ ~ ~ ~ ~ ~ ~ ~

So, tell me, what's new in your world? I'll be coming around to check in & catch up but let me know if I've missed anything good. Pretty please!!!!!!!!

Linking Deliciously to Tempt My Tummy Tuesdays!

Chocolate Mousse Torte

2010-02-22T18:17:00.007-05:00

Hope everyone had a su-weeeeeeeet weekend!!!! Mine was just lovely. I had family over for dinner Saturday night & I made this for dessert. I found it in one of my magazines & knew I had to make it. It was too pretty not to!

I made a few changes to it, making it even easier & also a bit healthier too. Everyone really loved it. As always, the original recipe is right here, just see my notes for changes I made. This is definitely a must make again!!!!!

Since I didn't use the semi sweet chocolate at all, I am thinking I need to change the name to chocolate pudding torte.....nah!

CHOCOLATE MOUSSE TORTE Adapted from Kraft

Click for Printable Recipe

37 (approx) Nilla wafers
4 squares semi-sweet chocolate, divided
2 pkg. (3.9 oz. each) Chocolate Instant Pudding
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) Cool Whip, thawed, divided (I used Free)
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

Stand 16 wafers (approx) around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package. Beat pudding mixes & 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup cool whip; pour into prepared pan. Beat cream cheese, sugar & remaining milk with mixer until well blended. Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

{ don't do what I did & try to squeeze pieces of wafers in between. there's no reason to }

Invert torte onto plate. Remove pan & plastic wrap.

Top torte with remaining cool whip, berries & chocolate curls.

{ not the most perfect slice in pictures but it was perfectly heavenly }

{ Food for Thought }

I recommend spraying your pan with just a little cooking spray. Maybe this will help the plastic wrap to stay in place.

I used sugar free pudding since some family members are diabetic & it was wonderful. Just remember that sugar free pkgs will have less volume than the regular. I only used 2 pkgs regardless. I suggest just following the directions on the package if you’re using sugar free. Buy 3 pkgs but start with 2. Then pour in what you need, leaving room for the cream cheese mixture as well as the final cool whip.

I also didn’t bother adding the melted 3 squares of chocolate & probably won’t next time either. One final note is I just grated some chocolate rather than making curls.

{ Linking Deliciously to Tempt My Tummy Tuesdays }

Marinated Shrimp with Olives

2010-02-12T11:30:00.005-05:00

Many posts today will be filled with lots of eye candy & sugary delights for Valentine's Day. I guess I'll be the rebel. That's exciting. Or I can tell the truth which is my sweet offerings were a big flop last night. I tried making these mascarpone mini cupcakes with strawberry glaze from Giada's cookbook.

While the taste was right on, the tops separated from the bottom of the cupcake, even after I cooled them a bit. Apparently, from all the reviews, it happened to quite a few people. Maybe they were too top heavy??? As for the glaze, it had potential. I'll have to modify & try again sometime.

Anyway, I bring you some eye candy in the way of a gorgeous appetizer that is so easy to prepare, delicious & looks beautiful on the table! I made it for my Dad's birthday dinner along with the Spinach Ricotta Rounds & he was pleased!

MARINATED SHRIMP WITH OLIVES from Taste of Home

{ Printable Recipe Here }

2 lbs cooked medium shrimp, peeled & deveined

1 medium red onion, sliced & separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup Olive Oil or Canola Oil
1/3 cup minced fresh parsley
3 tblsp lemon juice
3 tblsp red wine vinegar
1 garlic clove, minced
1 bay leaf
1 tblsp minced fresh basil or 1 teaspoon dried basil
1 tsp salt
1 tsp ground mustard
1/4 tsp pepper

In a 3-qt. glass serving bowl, combine the shrimp, onion, lemons & olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture & stir gently to coat. Cover & refrigerate for up to 6 hours, stirring occasionally. Discard bay leaf before serving. Yield: 14 servings.

{ Food for Thought }

The original recipe stated to marinate up to 24 hours. I was very surprised by this since seafood marinated in any kind of acidity from citrus or vinegar will destroy its texture. I have done it before & ruined food because the texture is awful. Be on the safe side & only marinate for 4-6 hours. Also, I usually leave the tail on for shrimp appetizers but since this is mixed with onions & olives I should have taken the tail off for easier eating.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Since Valentine's Day is around the corner I had to share some sweetness with you. Meet my little guy Tristan's friend Emily. They have been friends since they were crawling together. If you think this is cute....

{ birthday party at Disney Fort Wilderness }

Check out their front side...

{ Christmas parade in town }

Happy Valentine's Day everyone!

Pancetta Wrapped Pork Roast

2010-02-06T15:43:00.011-05:00

My Dad requested pork for his 69th birthday dinner. I researched quite a few recipes thinking of combining bits & pieces of each, until I saw this one by Giada. It had 200 reviews & a 5 star rating. I get why!!!!!

This was so easy to prepare as I got it ready the day before & just popped it in the oven the day of. And talk about delicious! The pancetta, an Italian bacon, gives such a nice flavor & the pan juices are perfect for serving with mashed potatoes. You don't have to worry about making a thick sauce after the roast is done.

This is perfect for a special dinner or even just a weekend night at home with the family. I loved it & can't wait to make it again. Leftovers can easily be used for some cuban sandwiches. Just see my notes as usual for modifications!

PANCETTA WRAPPED PORK ROAST

{ Printable Recipe Here }

6-8 large garlic cloves
1 tblspn finely chopped fresh rosemary leaves
1 tblspn finely chopped fresh thyme leaves
1 tblspn olive oil
1 (3 1/2 to 4 lb) tied boneless pork loin roast *
Salt & freshly ground black pepper
4-6 ounces sliced pancetta *
1 1/2 cups chicken broth
1 1/2 cups dry white wine

Blend the garlic, rosemary, thyme & oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt & pepper. Spread the garlic mixture all over the pork, including the bottom.

Overlap slices of the pancetta all over the top & part of the sides of the pork. Place the pork in a roasting pan. Cover & refrigerate at least 1 hour & up to 1 day.

Take your pork out 1 hour before you plan to place in oven. Preheat the oven to 400 degrees F. Pour 1/2 cup of broth & 1/2 cup of wine into the roasting pan. Place a meat thermometer in the thickest part of the meat.

Add more broth & wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 140 degrees, about 45 min - 1 hour.* Transfer the pork to a cutting board. Tent with aluminum foil & let stand for 10 minutes. Pour the pan drippings into a glass measuring cup & spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices & serve with the pan juices.

{ Food for Thought }

Buy center cut pork loin. It is one thick uniform piece with no need for tying. Fresh Rosemary & Thyme are best for this. Pancetta can be found fresh at your deli. Just ask for it to be sliced thin.

Please invest in a meat thermometer. The last thing you want is overdone pork. The one shown is a leave in thermometer for less than $10. You need to take the pork out when it reaches 140 because the temp will rise & it will continue to cook.

One last thought ~ don't slice all of your pork when serving. If you have leftovers, it is best to keep it whole when storing it in the fridge to keep it from drying out!!!!!!!!

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

And if you're looking for the perfect appetizer to go with this meal, these Spinach Ricotta Rounds are outrageous. I've made them before but when I made them again for my Dad's birthday, I made the process even easier so I went back to modify the recipe. My Mom & Dad loved these. They are definitely a favorite now!

Spinach Ricotta Rounds

I am linking deliciously to Lisa at Blessed with Grace
for
Tempt My Tummy Tuesdays!!!!!

Apple Dumplings

2010-02-03T09:51:00.005-05:00

My Dad's birthday dinner was a success & I think he felt very special!!!! I am looking forward to sharing the incredible main course with you on Friday.

For dessert, I made these apple dumplings along with some key lime pie. I'll take these delicious dumplings over apple pie any time! I made a variation of these a long time ago but without the intriguing addition of soda so when I saw this version from a fellow blogger I knew I had to make it. I'm not a soda drinker but couldn't wait to see the effects of adding it. The soda thickens & adds a sweet gooeyness you gotta love.

I will be making these often, especially since they are incredibly easy.

You gotta try 'em!!!!

{ Pictures show a halved recipe }

APPLE DUMPLINGS

{ Printable Recipe Here }

2 pkgs Crescent Rolls
2 large Granny Smith apples
1 stick butter
1 1/2 cups sugar
1 tblsp cinnamon
1 12oz can Mountain Dew or Sprite

Grease a 9x13 baking dish. Peel & slice each apples into 8 slices. Roll each apple slice in one section of crescent roll. Place rolled slices into greased dish.

Melt butter. Add cinnamon & sugar & lightly mix. Pour mixture over apples. Pour can of Mountain Dew over all.

Bake at 350 degrees for 35-40 minutes. Serve warm with ice cream.

{ Food for Thought }

You can probably get away with 1 cup of sugar but use your judgement. The mixture is also very thick so you actually don't pour it as much as you place some over each apple.

The 2nd time I made these I decided to put them under the broiler for just 1 minute to get browner. It also made a nice crunchy texture on top. Hubs didn't like it that way but I did. Up to you!

Soup's On: Asian Seafood Soup

2010-01-29T14:19:00.000-05:00

For previous bowls of soup in my series of Soup's On, click:

Soup's On: Mamma Leone's Chicken Soup

Soup's On: Tuscan Spinach, Bean & Sausage Soup

“Soup is to the meal, what the hostess' smile of welcome is to the party. A prelude to the goodness to come.” ~ Louis P. De Gouy, The Soup Book (1949)

I am excited for the weekend!!!! It's my Dad's birthday so I'm cooking my parents a big special dinner with some of his favorite foods. I can't wait to show you the menu next week & if all goes well, there will be 4 new recipes to share!!!!!!

Until then...I made this soup Monday evening for dinner & continued to have it the next 3 days for lunch! Since I've made a life change by going on the treadmill on my lunch hour, leaving my evenings free for family time, this healthy but filling soup was exactly what I wanted & needed. Not only was my frequent seafood urge met but so was my desire for pasta, but without the guilt, since I used whole grain spaghetti. I really enjoyed this!

ASIAN SEAFOOD SOUP from EatingWell.com

{ Click Here to Print Recipe }

1 tsp canola oil
3 cloves garlic, finely chopped
3 cups thinly sliced Napa (Chinese) cabbage
4 cups reduced-sodium chicken broth, divided
6 oz small shrimp, peeled & deveined
6 oz bay or sea scallops
3 tblsp reduced-sodium soy sauce
2 tblsp rice-wine vinegar, or distilled white vinegar
8 oz Chinese wheat noodles, or linguine
2 scallions, trimmed and chopped
*See notes for additional ingredients

Heat oil in a medium saucepan over medium heat. Add garlic & stir until golden, about 1 minute. Add cabbage & 1/4 cup of the broth.

Bring to a simmer & cook until the cabbage is wilted, about 1 minute. Add the remaining broth, shrimp, scallops, soy sauce & vinegar. Return to a simmer & cook until the shrimp & scallops are opaque in the center, about 1 minute. This is where I added the chili garlic sauce & some red pepper flakes.

Meanwhile, cook noodles in a large pot of boiling salted water just until tender, 2 to 5 minutes. If using linguine, cook until al dente, 8 to 10 minutes. Drain in a colander & divide among 4 large soup bowls.

Ladle the soup over the noodles & sprinkle with scallions.

{ Food for Thought }

While this was simmering I took a taste & thought it needed something. I added a couple of swirls of Asian garlic chili sauce, as well as some red pepper flakes. The chili sauce added the flavor it needed along with a hint of sweetness to bring it all together. It was like night & day so I highly recommend this. I also used whole grain spaghetti to keep this healthy. Have all your ingredients ready so that the shrimp & scallops do not overcook. Take this off the heat as soon as it's done.

This will give you about 6 good bowls of soup. At first I was concerned about my noodles soaking up too much liquid if I added them to the leftover soup. I took a chance anyway & it was more than fine. I had this as lunch for 3 days straight & it tasted as good as the day before. I only recommend adding the scallions right before serving.

{ Have a Great Weekend Everyone }

Buffalo Chicken Dip

2010-01-26T17:55:00.004-05:00

I've made this dip a couple of times since December & thought it would be a perfect time to post for the big football weekend coming up. I have tried other versions that are baked & found them to be on the dry side. I love that this one gets all saucy & cooks in a crockpot while I get to do other things!

The pictures don't do it justice but it smells & tastes delicious!!! This dip is a must have at any party or gathering where no one's counting calories!!!!

BUFFALO CHICKEN DIP

{ Click Here to Print Recipe }

3 large or 5 small chicken breasts
1 8oz package of room temp. cream cheese
24 oz ranch dressing
8 oz hot sauce (Texas Pete)

Boil the chicken until cooked. In a crackpot melt cream cheese with ranch dressing & hot sauce. When chicken is done, shred & put into the crockpot with the melted cheese mixture. Cook on low & stir occasionally for about an hour. Serve with Fritos, Scoops or fresh bread.

{ Food for Thought }

I recommend starting with 18oz ranch & then tasting to see if you'd like more. And just a reminder because I had to learn the hard way - try to get a bottle of hot sauce that has an opening which allows you to pour rather than just dash the sauce out. Otherwise, you'll be there forever.

If you like this then you may just like one of my favorite dips of all time & the reason I will never buy store bought onion dip again:

Caramelized Onion Dip

Soup's On: Tuscan Spinach, Bean & Sausage

2010-01-25T14:29:00.005-05:00

For the 1st bowl of 12 in the series of Soup's On, click:

Soup's On: Mama Leone's Chicken Soup

“Good manners: The noise you don't make when you're eating soup.” ~ Bennett Cerf, humorist, publisher

This soup was easy to make for a weeknight meal after a long day of work. And it was not only hearty but fairly healthy! I looked at a few sausage packages to compare calories & fat & the one below was what I went with. Next time I will try the freshly prepared chicken sausage but they didn't have any available.

TUSCAN SPINACH, BEAN & SAUSAGE SOUP

{ Click Here to Print Recipe }

1 link hot Italian-style turkey sausage
1 19 oz can cannellini beans, rinsed
1 14 oz can reduced-sodium chicken broth
1 clove garlic, minced
8 oz frozen cut-leaf spinach or fresh
1/4 tsp dried marjoram
Salt & freshly ground pepper, to taste
2 tblsp freshly grated Parmesan cheese

Bring sausage & 1/4 inch water to a simmer in a small skillet over medium heat. Cook, uncovered, until water evaporates, 5 to 10 minutes. Continue to cook until the sausage is browned on all sides, about 4 minutes more. Transfer to a cutting board; when cool enough to handle, cut into 1/2-inch pieces.

Combine the sausage, beans, broth, garlic, spinach & marjoram in a medium saucepan.

Cover & cook over medium heat for 10 minutes. Season with salt & pepper. Stir in cheese just before serving.

{ Food for Thought }

I used the fresh spinach I had on hand instead of frozen & just added it in along with the broth & garlic. You can substitute any kind of sausage you prefer from the many variations on the market. Just be sure to look at the calories if you want to keep this soup healthy. I opted for a chicken sausage because it was half the fat of the turkey sausage freshly prepared at my grocer.

Although better than the traditional, the turkey sausage was still very high in cals & fat. The recipe as stated above will yield about (4) 1 1/2 cup servings. I would still use 2 links instead of just 1 to make it more filling.

And if you can't make soup to keep warm, blanket yourself with one tired little boy & one sweet large bulldog.

{ Linking Deliciously to Tempt My Tummy Tuesdays }

Breakfast Potato Skins

2010-01-20T18:41:00.007-05:00

My best friend Jennifer & her family visited from NY this weekend. We had a blast eating lunch at a tiki bar on the lake, watching the kids play & visiting Animal Kingdom. I would share with you some pics but I don't even think I got one picture of her & I together. It's sad actually. I guess I'm a better foodie than a friend since I got pictures of breakfast I made one morning. I really enjoyed having a full house & spending a couple of hours in the kitchen each morning being the short order cook.

Oh, here's a great one of The Tree of Life at Animal Kingdom. We stood there trying to capture as many of the over 300 animals carved into this tree. It's beautiful. You need to double click to really appreciate!

{ Tree of Life in Animal Kingdom }

Back to the breakfast. I cannot wait to make these breakfast potato skins again & again & again. I have been wanting to ever since I had them at a restaurant once & thought maybe I could do better at home. I am a stickler for every bite having a bit of goodness & I think some restaurants just forget that.

These were easy, fun to make & just downright delicious. What's better than eggs, potatoes, cheese & bacon together ????? Aside from the bacon, these are healthy if you cook your eggs in cooking spray & have a gentle hand with the cheese. And you can always use turkey bacon.

BREAKFAST POTATO SKINS

{ Printable Recipe Here }

4 baked potatoes such as Idaho
6-7 eggs (you may have a little leftover)
Salt & Pepper
Shredded cheese, such as Colby Jack (about 1 cup)
Bacon, cooked & crumbled
Sour cream, reduced fat
Fresh chives, chopped

Pierce potatoes with a fork in several spots. Bake them in microwave in 5 minute intervals until fork tender. 4 potatoes roughly take 12-15 minutes. I like to rotate mine as well & turn them over halfway through cooking time to ensure even doneness.

Set potatoes aside to cool slightly. Preheat oven to 375.

Cut potatoes in half length-wise. Leaving ¼” wall, scoop out pulp & reserve for another use. Bake in oven for about 10 minutes just until the shells crisp up a bit. While they are cooking, scramble eggs just until set. They will cook further in oven. Season with a little salt & pepper.

Sprinkle a little cheese in the bottom of the potatoes.

Divide scrambled eggs between all. Then add more cheese on top as well as crumbled bacon.

Heat in oven just cheese is melted & bacon is warmed through. Serve with sour cream & chives.

No food for thought today. These are too easy. Just use whatever cheese makes you happy & enjoy!!!!!!

And if you want something just as easy but even healthier, what about a ham burrito without the burrito?

{ I created these by cooking up some Virginia baked ham fresh from the deli & rolling it around some sauteed onions with a scrambled egg & a little cheese }

Can't wait to be by to see what everyone has been up to. I have been MIA for a few days & starting to have blogger withdrawal.

Oh, see this car? It's also a boat. No joke. As we sat eating lunch by the lake, this was in the water. We thought it was just a boat that looked like a car on the top but then it rolled onto land & drove up to park.

Soup's On: Mamma Leone's Chicken Soup

2010-01-14T15:29:00.007-05:00

Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished & stretches its resources to give a hearty sustenance & cheer? Who warms you in the winter & cools you in the summer? Yet who also is capable of doing honor to your richest table & impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor & sick, do you? ~ Judith Martin (Miss Manners)

It's finally cold here in FL & I need a change, a reason to commit to a delicious project. So, welcome to the 1st bowl of Soup's On.

In the weeks of Winter to come, I will be posting 12 delicious, heart warming soups that will not only feed you but soothe you from the inside out.

This first one is very special. It's Chronicle of a Mommy's Dad's favorite soup. It originated from a popular 1906 NY (my hometown) restaurant called Mamma Leone's in the theatre district. It's no longer open but one of their coveted recipes was this Italian soup. A deli in Oregon was serving it up one day to Kacey's Dad. He loved it so much they told him he could find it online. He did & has been making it ever since.

What I LOVE most about this soup, aside from it being delicious, is that it tastes like it would be bad for you with all the lovely creaminess, but it's not. The fat free evaporated milk & flour make it thick & creamy without the guilt. I dined on this for 3 days straight. And I wasn't even a soup person. Until now!!!!

MAMMA LEONE'S CHICKEN SOUP

{ Click Here for Printable Recipe }

1/2 lb boneless skinless chicken breasts
2 tsp kosher salt plus extra for chicken breasts
1/2 tsp black pepper plus extra for chicken breasts
1 tblsp vegetable oil
4 tsp butter
1 medium onion diced
3 stalks celery diced
1 tblsp minced garlic
1/2 tsp dried tarragon
1/2 tsp dried oregano
2 heaping tsp sweet Hungarian paprika
1/2 cup all purpose flour plus 2 tblsp
8 cups fat free chicken broth
1 14.5 oz can diced tomatoes with juice
3/4 cup fat free evaporated milk

2 cups thinly sliced spinach

Preheat oven to 375. Season chicken breasts with salt & pepper to taste & place on a baking sheet. Bake for 15-20 minutes. Remove from oven & cool. Dice & set aside.

While chicken is cooking, heat oil in a large stockpot over medium heat. Add butter & melt. Sauté the onions & celery until translucent, about 6-7 minutes. Add the garlic, tarragon, oregano, paprika & remaining 2 tsps salt & ½ tsp pepper.

Cook, stirring, for 3-4 minutes. Add the flour & stir until well combined. Slowly whisk in the chicken broth & bring to a boil. Add the tomatoes & evaporated milk. Reduce heat & simmer for 20 minutes. Add chicken & simmer 10 minutes.

Stir in spinach just before you’re ready to serve.

{ Food for Thought }

I don’t recommend substituting regular paprika for the sweet Hungarian as it really contributes to the overall taste of this soup. I loved the diced tomatoes in this & recommend increasing by 50% but no more than that. I also shredded my chicken out of personal preference. Lastly, I left the baby spinach whole & didn’t bother slicing it.

A little tip: to keep the top layer from becoming gelatinous while in the fridge, place a piece of saran wrap directly on top of the soup before covering as you normally would. This also works on gravies, puddings, etc.

Chicken, Arugula & Provolone Pressed Sammy

2010-01-11T19:36:00.004-05:00

Like most foodies, I love kitchen gadgets & appliances but there are some that just take up more room more than they add worth. One is the Panini press. Maybe I feel this way because I have a George Foreman & it's worked beautifully for pressing & warming sandwiches through. Whatever you have or don't have, making warm melty sandwiches at home is a breeze.

This is a classic combo & one that we really enjoyed. I am falling more in love with Cuban bread because it is perfect for these sandwiches although you can use what you prefer, like Ciabatta or Sourdough. I am even going to start keeping pre-measured sections of bread in my freezer so they're sandwich ready!

{ Cuban bread will press down even thinner than sandwich shown above which was with French Bread}

CHICKEN, ARUGULA & PROVOLONE PRESSED SAMMY

{ Click for Printable Recipe }

4 chicken breast halves boneless & skinless
1 tblsp olive oil
1 tsp sage
1 tsp rosemary or thyme
Salt & Pepper
4 pieces of crusty bread like Cuban, about 6” long
1/3 cup balsamic vinaigrette dressing
2 cups arugula washed & dried
8 pieces prosciutto thinly sliced
8 pieces Provolone cheese thinly sliced

Brush chicken breasts lightly with oil. Sprinkle chicken with sage, rosemary, salt & pepper. Grill chicken breasts over charcoal grill or under broiler until firm to the touch. Transfer to plate & let cool slightly.

While chicken is cooking, cut each sandwich loaf without cutting all the way through. This will keep your sandwich from falling apart when it’s being pressed & warmed through. Hollow out the

loaf by removing just some of the bread inside.

Sprinkle bottom of each piece with vinaigrette. Divide arugula among each loaf. Layer 2 slices of prosciutto on each.

Add 2 slices of cheese. Slice each chicken breast half crosswise into diagonal slices & place on top of cheese.

Drizzle more vinaigrette over chicken. With either a Panini press, George Foreman grill or a stovetop pan, press the sandwich until warmed through & cheese is melted. {Not shown below. This is before sandwich is pressed}

{Food for Thought}

I love Cuban bread from the grocery bakery for sandwiches like this. It's crusty & warms perfectly without becoming too hard. The arugula, prosciutto & herbs are a classic combo but you can also use spinach & any other type of herb you're fond of. I am not even a big Rosemary fan so I used Thyme instead. Prosciutto is an Italian type of ham you ask for at the deli. It's saltiness adds so much flavor to a sandwich like this.

If you're using your stovetop you can lightly butter your pan & just use low heat with something heavy to press the sandwich down.

And for one of our most favorite sandwich meals ever:

Ham & Caramelized Onion Grilled Cheese, with Homemade Southwestern Onion Rings

{ Linking Deliciously to Blessed with Grace for Tempt My Tummy Tuesdays }

Brandied Shrimp

2010-01-07T20:08:00.005-05:00

Oh Brandy, she's a fine girl. And this, is a fine dish!!!!!!!

This recipe came out of a new Latin cookbook given to me by this woman who has quickly become one of my favorite people in the world. And I am thrilled that 2010 may bring with it our first meeting where I promise to cook for her whatever she wants!!!!!!!!!!!

As for favorite foods, shrimp is at the top of my list. They're light & healthy & with just a few ingredients you can always turn them into something amazing!!!!! This recipe was for a main course with the shrimp served over rice but I decided to serve them alone as an appetizer for Christmas. I was almost going to make these again before posting because of my horrible plating skills.

BRANDIED SHRIMP

{ Printable Recipe Here }

2 tblsp unsalted butter
1 tblsp olive oil
3 garlic cloves, minced
1 lb shrimp, peeled & deveined, tail on
2 tsp Worcestershire sauce
1/8 tsp Tabasco (or more to taste)
1 tsp oregano
Salt & Pepper
½ cup ketchup
2 tblsp brandy
3 tblsp chopped fresh parsley

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic & cook, stirring often, until it’s fragrant, about 1-2 minutes. Stir in the shrimp, Worcestershire sauce, Tabasco, oregano & salt & pepper & let the mixture simmer until shrimp are partially cooked through, about 1 minute.

Stir in the ketchup & simmer until the shrimp are opaque and cooked through, about 2-3 minutes. Add the brandy & parsley, stirring to combine. Remove from heat & serve.

{Food for Thought}

Whenever serving shrimp as an appetizer like this, I always leave the tails on. They make for easily handled finger food. I used fresh parsley since I had it on hand but if you want to use dried then remember the 1/3 rule. When substituting dried for fresh always use 1/3 of the amount of fresh. So, if needing 3 tblsp of fresh you would use 1 tsp of driedm since there are 3 tsp in 1 tblsp.

And if you love shrimp like I do, you'll love these:

{ Caramelized Chili Shrimp }

{ Asian Shrimp Lettuce Wraps }

Fresh Raspberry Sour Cream Crumb Cake

2010-01-05T15:26:00.007-05:00

That's fresh, as opposed to old & stale, which really wouldn't flow too well in the title. Anyhoo, this was one of those "gotta make it soon" recipes even though I am not a huge sweets eater. I figured I'd make it & then pawn it off on my wonderful co-workers as well as my parents who came over for dessert on Sunday. It was so light & not very sweet at all. Perfect for a holiday & even better for a brunch or Bunko or something with all the ladies. It was even better the next day, served at room temp!!!!!

Courtesy of Williams-Sonoma

FRESH RASPBERRY SOUR CREAM CRUMB CAKE

Printable Recipe Here

For the crumb topping:

• 1 cup all-purpose flour
• 2⁄3 cup granulated sugar
• Grated zest of 1 lemon
• 8 Tbs. (1 stick) unsalted butter, melted

For the cake:
• 1 3⁄4 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp. baking powder
• 1⁄4 tsp. baking soda
• 1⁄4 tsp. salt
• 3 eggs
• 1 cup sour cream
• 1 tsp. vanilla extract
• 2 cups fresh raspberries
• 2 Tbs. confectioners’ sugar

Preheat an oven to 350°F. Grease & flour a 10-inch round springform pan.

To make the crumb topping, in a small bowl, stir together the flour, granulated sugar & lemon zest. Add the melted butter & stir with a fork until the mixture is crumbly. Set aside.

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda & salt.

In another bowl, whisk together the eggs, sour cream & vanilla until well blended. Make a well in the center of the flour mixture & add the sour cream mixture.

Beat until smooth & fluffy, about 2 minutes. Pour the batter into the prepared pan & spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown & a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack & let cool for 20 minutes. Remove the sides of the springform pan.

Dust the cake with the confectioners' sugar & serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.

{Food for Thought}

It was done at 40 minutes but I wanted the top to be a little more golden so I put it under the broiler for just 1 1/2 minutes, watching it the whole time. This cake was even better the next day. To be safe I stored it in the fridge but then took it out & served it at room temp. Also, I added more raspberries then what you see in the picture above. There was hardly any empty spaces once I was done.

Courtesy of My Kitchen

{ Linking Deliciously to Tempt My Tummy Tuesdays
and Wordful Wednesdays at Seven Clown Circus }

Wine, Dine, Peace of Mind ~ 2009

2010-01-04T10:14:00.001-05:00

Happy New Year everyone!

For the past 6 months I have shared less personal pictures & info with my recipe posts because I simply have had less time for posting. I also know we all have a place to go after this one so I've tried to make for brief posts. But I do miss sharing the woman behind the apron & I have to remind myself this is my blog, an expression of me not just eating but living & loving as well.

So let me catch up on what I have been missing & then we'll move on.

It's been a good year. We've.....

Become friends with neighbors...

And closer with existing friends.

Exchanged numerous gifts in the mail with a blogger friend turned real life & forever friend.

Shared with others the joy of a quaint town in which we love.

Did some window shopping.

Watched our newest addition to the family slowly outweigh our most precious member of the family...

And not so patiently waited for these two to simply co-exist.

Visited some really cool restaurants I can cross off my list.

Shared, for the 10th year, the very same birthday with best friend Tammy

Rented a river cabana at an awesome little spot...

Had an amateur but successful & fun photo shoot

And YES....it happens MORE than you think....

Endured many flops in the kitchen, even if they are pretty flops.

Happy New Year everyone!!!!!! Being here is always a joy & a big part of my life. Thank you for not only letting me share myself but also letting me in to your life.

Coming Soon : Brandied Shrimp, Grilled Chicken Provo Arugula Panini, Coconut Shrimp, Buffalo Chicken Dip & How I Got My Woman Card Back!

Caramelized Onion Dip

2009-12-29T22:20:00.081-05:00

What can I say about Christmas this year? I almost wasn't ready for it since it was 80 here up until a week before. Then when I thought I was ready for it, it just hit me like a ton of bricks or perhaps a pitcher of pomegranate margaritas.

See, I actually had a little accident in the kitchen. I was stupid & wrapped my whole hand around a meat thermometer which had been in the oven for 50 minutes at 450. Yah, it was kinda hot. So, in an effort to relieve the pain or wait until the aloe vera kicked in I downed a few too many, too quickly. And it hit me. Not exactly what I wanted for a special Christmas with my family. I was actually very sad the 1st few days after the holiday knowing that I'd never get it back but I am focusing on all the good parts before the chaos set in, & I'll be sharing those parts in bits & pieces throughout the next few posts so I can savor a bit of Christmas.

And there still were a few treats from the kitchen I'd like to share with you as well. One being this fantastic dip. Once you try this I doubt you'll ever go back to the boxed onion soup mix/dip again. I will definitely be making this for Super Bowl. I served it with pita chips, crudites such as red pepper & celery & potato chips. So good......................

{Not the best picture but this really is the BEST dip. It's a must make}

CARAMELIZED ONION DIP from Barefoot Contessa

{Printable Recipe Here}

2 large yellow onions

4 tablespoons unsalted butter
1/4 cup vegetable oil *
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half & then slice them into 1/8-inch thick half-rounds (you will have about 3 cups of onions). Heat the butter & oil in a large saute pan over medium heat. Add the onions, cayenne, salt, & pepper & saute for 10 minutes. Reduce the heat to medium-low* & cook, stirring occasionally, for 20 more minutes until the onions are browned & caramelized. Allow the onions to cool.

Place the cream cheese, sour cream & mayonnaise in the bowl of an electric mixer fitted with the paddle attachment & beat until smooth. Add the onions & mix well. Taste for seasonings. Serve at room temperature.

{Food for Thought}

You definitely don't need ¼ cup vegetable oil for sautéing the onions. Just a swirl or two around the pan is good enough. Also, I always caramelize my onions on medium high so I never reduced the heat like the recipe stated. I’d leave the onions alone for a few minutes & then I would give a stir & keep doing the same until you get the nice deep brown color, which brings out their sweetness.

Also, I strongly recommend rough chopping your onions once they are done & before adding them to your cream cheese mixture. This way, no one is getting a huge piece of onion.

And of course I wanted to share a few pics with you which I will be doing for the next few posts:

{The table was simple but pretty. I used our everyday clear glass plates but placed them over chargers. I also finally invested in a set of my own cotton tablecloths. I placed one of my folding tables perpendicular to my dining room table}

{I took a higher quality white paper napkin & used clear jewelry cord to wrap a tag around the napkin with everyone's name on it, to act as place settings. Each tag was different}

I hope everyone had a wonderful holiday!

Christmas Greetings & Eatings!

2009-12-20T14:19:00.009-05:00

Merry Christmas........

to you & yours!!!! I hope you enjoy the rest of your year & experience every happiness you deserve!!!!!

While I am happy to say I haven't gotten caught up in the commercial aspect of the holiday, I do get happily obsessed in planning for the Christmas celebration dinner at my house each year. So, I'd like to share my menu since a few have asked.

~ Featured Cocktail ~
Pomegranate Margaritas

~ Starters ~
Caramelized Onion Dip with Crudites

Tomato Mozzarella Salad with Olive Oil & Balsamic

Potstickers with Sweet Soy Dipping Sauce

Brandied Shrimp

~ Main Course ~
Beef Tenderloin (filet mignon) with Red Wine Sauce

Parmesan Roasted Broccoli*

Garlic Smashed Potatoes

Creamed Spinach*

~ Dessert ~
Chocolate Fountain with Assorted Dippers

Lemon Ricotta Cookies

Vodka Espresso Cocktail

Assorted desserts brought by guests

{ The chocolate fountain shall flow }

* I normally don't make 2 green veggies but I am purposely making one as an alternative to the other in case guests do not like one of the options. If you care to have any of the recipes above just let me know & I will be happy to forward it to you.

{ Linking Deliciously to Tempt My Tummy Tuesdays }

White Pizza with Clams

2009-12-17T09:07:00.004-05:00

I have over 60 recipes waiting to try, some have been waiting for over 6 months. Not this one though. When I clipped it from a magazine I knew it had to be made right away. After all, I grew up on linguine with white clam sauce & love it to this day!

This was amazing ! I modified it quite a bit to make it even easier & healthier so please look at my notes for my modified version. This has definitely become my go to dish for when I am in the mood for a gourmet type of pizza. You prep it all in the time it takes for the oven to heat up & it’s done in 12 minutes. If you don't like clams I can totally see it with shrimp as well.

WHITE PIZZA WITH CLAMS

{Printable Recipe}

2 tblsp olive oil
3 cloves garlic, finely chopped
2 cans (6.5oz) chopped clams, drained
1 prepared 10 oz pizza crust
1 cup reduced fat shredded mozzarella cheese
½ cup shredded Asiago cheese
½ cup ricotta cheese
1 tblsp parlsey

Heat oven to 400. Heat oil in skillet over medium high. Add garlic; cook for 30 seconds. Stir in clams & cook for 2 minutes.

Place pizza crust on a baking sheet. Spoon clams over top. Scatter mozzarella & Asiago cheese evenly over clams. Dollop heaping teaspoonfuls of ricotta cheese over top.

Bake pizza for 12 minutes or until cheese is bubbly and crust is golden brown. Cool slightly, sprinkle with parsley.

{Food for Thought}

I modified this recipe quite a bit. Instead of using mozzarella & Asiago which I don’t always have on hand I just used freshly grated parmesan cheese. I also added basil, oregano & crushed red pepper to my ricotta. Instead of Boboli I used Naan which is a whole grain flatbread.

I halved this recipe to make a personal pizza on one piece of Naan. I only used 1 tsp of oil, 2 garlic cloves & one can of clams along with 1/3 cup of parmesan & ¼ cup ricotta mixed with the basil, oregano & crushed red pepper. Instead of garnishing with parsley, I used a little extra crushed red pepper.

{ This is what my dinner looked like last night as I was solo. Right on a cutting board with a glass of wine in front of the TV watching episodes of Criminal Minds }

{{ Linking deliciously to Friday Food with MomTrends }}

Oh Fudge!!!!!!!!!!

2009-12-15T15:38:00.078-05:00

How is it that there are only 10 days until Christmas??? This is the first time in my Christmas hosting history that I don't even have my menu finalized. Usually, it's done at least 3 weeks before. How 'bout I commit to sharing it with you this Friday! There, some accountability, a reason to get 'er done!

Until then, lemme share some fudge with you. I made this a couple of weeks ago & brought some into work. Everyone really enjoyed it. It seemed to be a bit softer than the usual fudge but the flavor was wonderful & this was super easy to make. No need to use a candy thermometer for this fudge recipe!

Peanut Butter Chocolate Fudge

{Printable Recipe}

3 tblsp butter

1 ½ cup sugar

2/3 cup evaporated milk

¼ tsp salt

¾ cup peanut butter

2 cups mini marshmallows

1 tsp vanilla extract

¼ cup semi sweet chocolate chips

Bring butter, sugar, milk & salt to a boil over medium heat, stirring constantly.

Boil for 5 minutes, stirring constantly. Remove from heat.

Stir in peanut butter, marshmallows & vanilla. Stir vigorously for about 1 minute or until marshmallows are melted.

Stir in chocolate chips until fudge appears somewhat marbled. Pour into a lightly greased 8 x 8 pan.

Chill until firm. Cut into squares.

{Food for Thought}

Even though I am not a huge chocolate lover & this fudge has more of a peanut butter than chocolate taste, I do recommend adding more chocolate. Maybe even double it. I plan to next time & see where it takes me.

If you like a little more chocolate in your fudge & a little toffee to boot, try this:

Pecan Toffee Fudge

Penne with Sausage & Escarole

2009-12-09T09:14:00.004-05:00

Blogging breaks are necessary but then I get to a point, usually after 5 days, when I feel disconnected from the people who have become a part of my life. So, here I am, I've missed you. And I bring you this dish I made recently which I found in the Today's Show recipe book, a gift for my birthday in October.

I loved this dish! The ingredients just work so well together. The original recipe called for broccoli rabe which is slightly bitter. I opted for escarole since it pairs beautifully with sausage in a popular Italian soup. It was perfect so I'm sticking with it!!!!!

PENNE WITH SAUSAGE & ESCAROLE

{Printable Recipe Here}

1 lb hot or sweet Italian sausage links
1 tblsp olive oil
8 oz Escarole, chopped (about 6 cups)
1 large leek, cut into ¼” slices (about ½ cup)
3 cloves garlic, minced
2/3 cup chicken broth
½ cup purchased roasted red sweet peppers, drained & cut into strips
6 oz dried penne pasta
¼ cup snipped fresh basil
½ tsp pepper
1/3 cup shredded parmesan cheese

Fill a skillet with ½” water. Bring to boiling. Add sausage. Cook covered for 15 minutes. Drain. Remove to a cutting board & cut into ½” slices. Return slices to a skillet & cook in oil for 2-3 minutes or until brown. Set aside.

Add escarole, leek & garlic to skillet. Cook, stirring until escarole is wilted & leek is tender.

Stir in sausage, broth & peppers. Bring to boiling. Reduce heat. Cover & simmer gently for 2-3 minutes until escarole is crisp tender.

Meanwhile cook pasta. Add cooked pasta, basil & black pepper to sausage mixture. Toss gently to combine.

Top with parmesan cheese. Serve additional parmesan cheese at table.

A little tip on parmesan: Fresh is best!!!!!!!!!!! I highly recommend buying a fresh block & shredding/grating as you need it. It lasts for a while & is perfect for pasta dishes that require only just a few but very fresh ingredients.

Since I find it to be such a pain to grate on the smallest hole (not shown above) I grate on the hole you see above, then I just do a rough chop to get it just a bit smaller that what you see.

{Food for Thought}

The recipe didn't mention taking the casing off the sausage but I did anyway. After it boils & you remove it to a cutting board, let it rest for a few minutes. Then just take a knife & make a slit the long way, removing the casing like a jacket with your hands. Since the sausage & escarole are perfect together I wouldn't recommend substituting chicken but if you're not a meat eater I think turkey sausage would be fine too.

{ Deliciously Linking to Friday Food with MomTrends }

Drop Dead Lasagna

2009-12-01T12:38:00.001-05:00

I hope everyone had a wonderful Thanksgiving. I don't go crazy during Thanksgiving except to bring a few dishes to my parent's house so it was a good time to take a blogging break. Christmas, however, is a whole 'nother story!

I make this lasagna every year for Christmas dinner at my house. It's special for the holiday in terms of taste & effort & the whole family loves it!

Tyler Florence says this is the old-school lasagna that you find in the Italian restaurants in Brooklyn. Fuggedaboudit! You can assemble the lasagna ahead of time...& it's great for leftovers.

DROP-DEAD LASAGNA

Printable Recipe

1 lb lasagna noodles
Extra Virgin Olive Oil
1 Onion, diced
3-5 garlic cloves, minced
1 bay leaf
1 1/2 lbs ground beef
1 lb ground pork
1 tblsp fennel seeds
1/2 tblsp red pepper flakes
1 tsp brown sugar
1/2 tblsp dried oregano
1 (6 oz) can tomato paste
Salt & Pepper
2 lb ricotta cheese
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 eggs, slightly beaten
2 lbs shredded mozzarella cheese
4 cups Marinara Sauce (see notes)
Additional Parmigiano-Reggiano for serving

Fill a large pasta pot with water & place over high heat. Add a generous amount of salt & bring to a boil. Cook the lasagna noodles for only 8 minutes; they should still be somewhat firm, as they will continue to cook when you bake the lasagna. Drain the noodles in a colander & rinse them quickly under cool water to stop the cooking process. Drizzle some olive oil so the sheets don't stick together, then set aside.

Heat a large skillet over medium heat & drizzle with 2 tblsp of olive oil. Sauté the onion, garlic & bay leaf for a couple of minutes, until the onions are translucent & smell sweet. Add the ground beef & pork, stirring to break it up & cook until the meat is thoroughly browned, about 10 minutes. Drain the excess fat. Combine the fennel seeds, red pepper flakes, brown sugar & dried oregano in a spice mill or a coffee grinder, give it a whirl & sprinkle on the browned meat. Stir in the tomato paste until well blended; season with salt & pepper. Take the pan off the heat.

In a large bowl, combine the ricotta & Parmigiano cheeses. Fold in the parsley, basil & eggs, season with salt & pepper. Mix well.

Preheat the oven to 350. Take inventory of the components you should have: slightly cooked lasagna noodles, seasoned meat mixture, ricotta cheese filling, 2 pounds of mozzarella cheese, a pot of sauce & a 13 x 9 inch glass or ceramic baking dish. Let the layering begin.

Start by ladling enough sauce into the dish to cover the bottom; this prevents the lasagna from sticking. Layer 1 -- the noodles: slightly overlap 4 lasagna noodles lengthwise so they completely cover the bottom with no gaps.

Here is a little tip I swear by: if you take 2 lasagna noodles & line the short ends of the pan, they will act as brackets or a wall to give the lasagna support when you cut it (see pic below)

Layer 2 -- the meat: spread half the meat mixture on top of the noodles with a spatula. The meat mixture, being the most solid element, will act as a foundation.

Layer 3 -- the cheese: spread half the ricotta cheese mixture over the meat, smooth out with a spatula.

Note the side brackets of lasagna noodles

Then sprinkle a third of the shredded mozzarella evenly over the ricotta mixture.

Layer 4 -- the sauce: top with a full ladle of tomato sauce, about 1 cup (see notes); smooth it out with a spatula. Repeat layers 1 through 4. Finish with a final layer of noodles, tomato sauce & the remaining mozzarella. Tap the pan lightly on the counter to force out any air bubbles & to compress the layers.

Bake for 1 1/2 hours, until golden & bubbling. Allow the lasagna to sit for 20 minutes so it doesn't ooze all over the place when you cut it into squares. Pass the extra tomato sauce & grated Parmigiano around the table.

{Food for Thought}

If you’re like me, you’ll want to have more sauce than just 4 cups. One ladle for each layer seems so little to me so I add more so the lasagna isn’t dry. And I also have extra for passing around. My favorite, if I am not up to making my own, is LaFamiglia DelGrosso. It's expensive but worth it. Last year I got lucky when they had a buy one get one free. Normally, it's $8 per jar.

The use of fennel has also become a bit of a conversation piece in my house since some people do not like it. If you have loved ones who don’t enjoy fennel I recommend cutting down the amount to 1 tsp because you can really taste the tablespoon. Lastly, you may want to increase the ricotta mixture by 50% as well. This way, you have more if you need. And if you have leftover just reserve for another use.

Tastefully linking to Blessed with Grace for Tempt My Tummy Tuesdays!

Mini Cheesecakes with Fruit & a Winner!

2009-11-19T08:25:00.003-05:00

Thanks to everyone who entered my Gourmet Cheese Tasting Party Giveaway last week. I enjoyed reading all the ways you slow down & savor the moments in your life. Hopefully, I will put a few of them into play. I am happy to say that Reeni from Cinnamon Spice & Everything Nice is the winner!!!

But no one loses today. Not with these adorable desserts. I've been making these mini cheesecake tarts for a long time now & everyone loves them. They're so quick & simple to make & delicious to boot! I like to make a variety of blueberry, cherry & either strawberry or apple.

MINI CHEESECAKES WITH FRUIT from Paula Deen

{Printable Recipe}

(2) 8oz pkgs 1/3 less fat cream cheese, softened
(1) cup sugar
(1) tsp vanilla extract
(2) eggs
(12) vanilla wafers
Pie filling or fresh fruit - blueberry, cherry, apple
(1) pkg cupcake holders

Preheat over to 350. Line each cup of a 12 muffin pan with a cupcake liner & lay a wafer flat side down in each.

Beat cream cheese with mixer until fluffy. Add sugar & vanilla. Beat well. Add eggs one at a time beating after each addition. Spoon cream cheese mixture over wafers. It should almost come up to the top. Bake for 20-25 minutes.

Check with toothpick after 20. Allow to cool completely on a rack.

The middle will collapse a bit & this is perfect to hold the fruit. Fill each tart with fruit. Cool in fridge until ready to serve. I like to take them out 10 minutes prior to serving just to get some of the chill out.

{Food for Thought}

I like to make these a day ahead of time so I'll put the cheesecakes in the fridge & fill them with fruit the day of serving.

I have found that pie filling does not freeze well so if you're not going to use it up I recommend using fresh fruit. For strawberries & blueberries just chop up your fruit, mashing just a few of the pieces, add some lemon juice & sugar & let sit at room temp for 30 min. This process is called "to macerate." You will have a syrupy fruit. If using fresh apples, just saute in some butter & cinnamon.

~ ~ ~ ~

{ Happily linking to Friday Food with Mom Trends }

Have a great weekend everyone! I have some Italian specials coming up next week.

Slow Down & Savour....

2009-11-12T19:50:00.044-05:00

The holidays are upon us & soon we'll all be rushing around preparing for family, friends & celebrations. Now is a good time to talk about how you slow down & savour the right moments. If you do, you’re going to win something delicious right here! But first…

I try to slow down & savour life as much as I can. I’m not always successful but when I am, you can find me sitting outside on a Saturday morning enjoying a cup of coffee under the palm trees. Or bench side, watching my little guy make friends at the park. And of course, in the kitchen perusing recipes & cooking with not only every last utensil but with all of my heart. Cooking something like this….

{Cheese & Apple Gallette}

~ Printable Recipe Here ~

Apples & cheese, tossed with brown sugar & pecans & a bit of butter, baked in a pie crust….oh my…you must make this now -

I received this recipe from Alouette along with an amazing giveaway package. The gallette was absolutely incredible & easy to make. I enjoyed it last Sunday with my best friend over a glass of white wine as we were savoring the last bit of our birthday celebrations from October. I love to drag out savor a celebration.

I have been cooking with Alouette cheese products for a long time & just love them. This Cheesy Zucchini & Red Onion & Flatbread is amazing & one of my favorite appetizers. I don't do many giveaways & will only giveaway what I would want myself...

That's why I was so excited to give away this, courtesy of http://www.alouettecheese.com/:

Gourmet Fall Cheese Tasting Party Giveaway
(Valued at $150)

Two toned wooden cheese board with accessories tucked away in 2 swing out drawers. Stainless steel accessories include fork, knife & spreader as well as a corkscrew, bottle stopper & drip ring.

{ I love the shape of this cheese board }

Cheese markers (not shown but really cute)
Customized Cheese Rating Cards with Pens for a Party of 10

{ How cool is that? They will say whatever you want them to. }

Alouette recipe cards for entertaining
Alouette coupons
Slow Down & Savour Tips

All you have to do is comment & tell me how you slow down & savour life. For an extra entry, just post about this on your blog & tell me that you did. Giveaway ends on Monday at 12 noon.

In the meantime, go ahead - slow down & savour something good this weekend!

{ Then Go See Mom Trends Friday Food }

Bourbon Chicken

2009-11-10T21:03:00.016-05:00

I am still behind in reciprocating visits from my SITS day so I've minimized my posting until I'm caught up. I do have a special treat on Friday which involves a wine & cheese party for you & an amazing apple gallette. I am excited so make sure to check in.

In other food news, this dish was wonderful served over Jasmine rice, one of my favorites! While it tasted a little different & healthier than the restaurant version, it was delicious. I will make it again but with the addition of some red bell peppers. Quick & easy yet truly satisfying for a weeknight meal. Since I love cooking with alcohol, I was disappointed to see no bourbon in this but feel free to add about 2 tblsp if you're looking for authenticity.

BOURBON CHICKEN

{Printable Recipe}

1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1-2 tblsp olive oil
1 garlic clove, crushed
1/4 tsp dried ground ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tblsp ketchup
1 tblsp cider vinegar
1/3 cup reduced sodium soy sauce
1 tblsp cornstarch/1 tblsp water mixed (if needed)

Heat oil in a large skillet. Add chicken & cook until lightly browned. Remove chicken from skillet. Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes, or until chicken is cooked through. If you prefer a thicker sauce, add the cornstarch/water mixture to reach desired consistency. Serve over hot rice, if desired.

{Food for Thought}

A MUST for me when making this again is to add some red bell peppers. They'll add another dimension to the flavor as well as a crunchy texture, all while enhancing the looks of this dish! Also, you can add 2 tblsp bourbon to the sauce if you prefer.

I lost my source for this recipe, another blog, so if it's yours let me know & I will link you. I have gotten in the habit of emailing recipes to myself so they show up on my iphone, this way I can shop for the ingredients straight from my phone. UPDATED: Thank you, Bake It After All

C-C-C-hristmas is Coming.....

2009-11-06T11:19:00.001-05:00

I know....it's not even Thanksgiving & I'm busting out Christmas on you. But you know how fast time flies & it will be here before we know it. I also don't host Thanksgiving at my house & go very big on Christmas so it's time for me to get myself thinking & planning.

Last year I got a lot of "I wish I had thought of thats" so I thought I'd give you a review of last year/preview of this year. Just click on the links for details of my past Christmas ghosts, uh, posts.

Delicious edible gifts:

Chocolate Hazelnut Sauce

Chocolate Dipped Pretzels

Amaretto Truffle Bars

Pecan Toffee Fudge

Tuscan Spice Rub

Cakes in Jars

Candy Bars

Decorating Ideas:

Wrapping Wall Pictures for a Special Effect

Great Place to Put Christmas Cards

Napkin Folding Tutorial

Homemade Candle Light

And just to get you in the mood:

Finding the Spirit

This was probably weirder for me to post than some of you to read because I still can't seem to get my head around Fall with 85 degree weather here in FL still. But it's coming!!!!!!!!!!!!!

Have a great weekend everyone!

Go see {Friday with Momtrends}!!!

Fried Spinach Ricotta Rounds

2009-11-04T18:15:00.001-05:00

I found this beautiful recipe over at Chef Chuck's. He creates amazing Italian dishes that make my mouth water whenever I visit. I made these during the week as my dinner so that I could forgo the guilt of frying, even though this is not a deep fry. Just about 1/4 " of oil is all you need.

I will definitely be making these again as the combination of spinach, ricotta & garlic just makes me very happy!!!! They were so delicious I didn't need any sauce for dipping!

FRIED SPINACH RICOTTA ROUNDS

5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs (I used Italian style)
Salt & pepper to taste
Olive oil for frying

Marinara sauce for dipping (optional)

Wash & dry spinach leaves, chop & set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt & pepper. Add spinach & mix well.

Form into small balls or patties. Dip in beaten egg then breadcrumbs. Updated: With the round in one hand, use your other hand to just smear some egg on each side of the mixture. This will be enough.

Heat oil to 350 degrees & fry a few at at time until golden brown, about 1 1/2 minutes on each side.

Drain on cloth or paper towels, sprinkle with a bit of salt & a little parmigiana cheese & serve.

Click Here for Printable Recipe

{Food for Thought}

The original recipe had these formed into balls which I loved. But after forming them & starting to fry them, while starving, I decided to flatten them gently into patties so they'd fry quicker. A ball, well, would take more supervision & turns. I also tore my spinach leaves roughly, just discarding the stems.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Thank you to everyone who shared in my SITS day/Birthday last week. I have been making my rounds to thank everyone & am only half way there. I WILL be by your place so leave the light on!

Mississippi Mud Brownies

2009-11-02T15:32:00.008-05:00

I made these little treats to bring to a friend's house recently.

They are very rich & decadent & for the biggest of chocolate lovers. If you want to make something chocolately & special from scratch then these are for you.

MISSISSIPPI MUD BROWNIES from Southern Living Christmas Cookbook

4 1 oz squares unsweetened chocolate
1 cup butter
2 cups sugar
1 cup flour
1/8 tsp salt
4 large eggs, lightly beaten
1 cup chopped pecans
2 1 oz squares unsweetened chocolate
1/2 cup evaporated milk
1/2 cup butter
1/2 tsp vanilla extract
4 1/2 cups sifted powdered sugar
3 cups miniature marshmallows

Combine 4 squares chocolate & 1 cup butter in a large saucepan. Cook over low heat, stirring until chocolate & butter melt. Remove from heat.

Combine 2 cups of sugar, flour & salt. Add to melted chocolate mixture. Add eggs & pecans; stir until blended.

Spoon batter into a lightly greased & floured 13x9x2in pan. Bake at 350 for 25-30 minutes or until a toothpick inserted comes out clean.

Meanwhile, combine 2 squares chocolate, milk & 1/2 cup butter in a saucepan. Cook over low heat, stirring often, until melted. Remove from heat. Transfer to a medium bowl. Stir in vanilla. Gradually add powdered sugar, beating at low speed with an electric mixer until frosting is smooth. Sprinkle marshmallows evenly over warm brownies. Quickly pour frosting over marshmallows, spreading evenly. Let cool & cut into squares.

{Click Here to Print Recipe}

{Food for Thought}

I recommend making these in advance, even a day, to allow them to set. We enjoyed them much better the next day after they had been refrigerated. Now, I don't make brownies much & I am not sure if you need to refrigerate these but if I was to make these again I would make them the day before, refrigerate, then let sit at room temperature before serving just to get some of the chill out. And if you don't refrigerate them I still recommend making at least 8 hours in advance.

~ ~ ~ ~ ~ ~

Since I am not the biggest of chocolate lovers, the dessert below is more my speed & one of my favorites of all time.

Mexican Chocolate Icebox Cake

Visit Blessed with Grace for More TMTT

38 year old SITSta

2009-10-29T00:00:00.005-04:00

Hello my SITStas!! As a SITS girl for over a year now & once Saucy Chef, I think it's fitting to celebrate my 38th birthday in true SITS style, as featured blogger for today!

There is nothing I love more than sharing moments of laughter & friendship over cocktails & pretty platters of hors d’oeuvres.

So, come celebrate with me & take a bite out of life. But first, grab yourself a cocktail!!!!

Vodka Espresso

Apple Thyme Martini

Mexican Mojito

Ok, you good? Fantastic! Now, go ahead & take a leisurely scroll through all these wonderful Appetizers & Dips I prepared just for the celebration! Just don't forget to say hello, wherever you wish. And come back for seconds.....

Thank you for celebrating with me!

Home SWEET Home: Mini Pumpkin Delights

2009-10-22T13:26:00.033-04:00

Ok, I was trying to hold out, I really was. After all, the blogosphere seems saturated with pumpkin recipes right now. However, once I tasted these beauties, I could not help but share. I have made them 2x since the weekend, mostly for giving away. Wouln't you be disappointed if I didn't share??

First, I made some cute slimmed down mini loaves. So good that I had to make another batch but in mini muffin form, complete with a little homemade cream cheese icing. I couldn't believe how moist & delicious these were, even without the icing. Thanks to the egg whites & combo of fat free yogurt & canola oil, these were on the healthier side!

The loaves made such a cute gift to bring to my BF Tam's house. Tristan even made a cute Halloween card to go with. The muffins came to work with me today where there isn't but a crumb lying in the dish!

HEALTHY MAKEOVER PUMPKIN BREAD from Good Housekeeping

{Printable Recipe Here}

1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup lowfat plain yogurt (I used fat free)
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon (I used 1/2 cinn., 1/2 pumpkin pie spice)
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Spray metal loaf pan or mini muffin pan with nonstick cooking spray, then sprinkle with flour.

In large bowl, with wire whisk, combine brown sugar & egg whites. Add pumpkin, oil, yogurt & vanilla. Stir to combine. In medium bowl, combine flours & remaining ingredients. Add flour mixture to wet mixture. Stir just until combined. Don't overmix. For a 8 1/2" x 4 1/2 " metal loaf pan bake 45-50 min or until toothpick inserted comes out clean. Cool in pan 10 minutes. Cool on wire rack completely.

If you use a mini loaf pan (pictured above) or a mini muffin pan set your timer for 20 minutes then check with a toothpick. Mine were done in less than 25 minutes. Makes about 6-7 mini loaves or 24 mini muffins.

HOMEMADE CREAM CHEESE ICING

{Printable Recipe Here}

4oz reduced fat cream cheese, softened
1/2 cup confectioners sugar
1/2 tsp vanilla extract
Milk, for consistency

If you're looking for a thick icing, mix the cream cheese, confecioners sugar & vanilla until smooth. For my icing, I wanted something a bit thinner to pour into my squirt bottle so I added milk & whisked the mixture until it was smooth & drizzle-able. You can add cinnamon, almond extract, a little brandy, anything you like to make it your own. Just taste before drizzling!

And if you're looking for something that screams Fall but with a little more sweetness....

Pumpkin Chocolate Cheesecake Pie

Deliciously linking to: Friday Food at MomTrends & Foodie Friday with Designs by Gollum

I Love You, Naan!

2009-10-19T16:42:00.018-04:00

Get it?

Naan is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads & is finding its way into supermarkets here. I started using it a month ago & have not stopped. Whether for lunch, dinner or even breakfast, I throw on some toppings, bake for a few minutes & I am good to go. And it's quick since there is no rolling out & healthy with its whole grain variety.

There are 2 pieces to a package so it's easy to personalize for different people in the fam!

BREAKFAST PIZZA ON NAAN

Printable Recipe

1-2 tblsp Alouette Garlic & Herb Spreadable Cheese (optional)
1 piece of Naan
2 large eggs
1 cup of fresh baby spinach
Shredded cheese
Salt & Pepper
Hot sauce (optional)

Pre-heat oven to 350. Spread piece of Naan with garlic & herb cheese. Whisk eggs in bowl. Cook in pan with cooking spray. Once set, toss in spinach & scramble until eggs are cooked through & spinach is wilted. Spread on top of garlic & herb cheese. Top with 1/3 cup of shredded cheese. Bake Naan for 8 minutes directly on oven rack then turn oven to broil until edges of Naan are nice & golden. Season with salt, pepper & hot sauce. Cut into wedges.

{Food for Thought}

I had leftover garlic & herb cheese I wanted to use up. You could omit it or you can even scramble it in with your eggs & spinach.

For less work, I leave the oven rack in the middle of the oven, even when I turn setting to broil. This way, I don’t have to worry about the pizza burning badly from being too close to heat source. It still gets nice & brown while being heated through.

~ ~ ~ ~ ~ ~

RICOTTA TOMATO PIZZA ON NAAN

Printable Recipe

¼ - ½ cup ricotta
½ tsp oregano
½ tsp basil
½ tsp red pepper flakes
Dash of nutmeg
Dash cinnamon
2 cups fresh baby spinach
1 clove garlic, minced
1 piece of Naan
Tomato, sliced thinly

Mix ricotta cheese with oregano, basil, pepper flakes, nutmeg & cinnamon. Set aside. Saute spinach with some freshly minced garlic for a few minutes until slightly wilted & fragrant. Spread spinach on top of Naan. Place tomato slices on top. Then dollop ricotta mixture by the tablespoon across the top. Bake for 10 minutes directly on oven rack then turn oven to broil until edges of Naan are nice & golden.

{Food for Thought}

My mom has always put nutmeg & cinnamon in her ricotta when making stuffed shells. I started doing it & I just think it brings out a little sweetness in the cheese. You definitely don’t want more than a dash.

For less work, I leave the oven rack in the middle of the oven, even when I turn setting to broil. This way, I don’t have to worry about the pizza burning badly from being too close to heat source. It still gets nice & brown while being heated through.

Or how 'bout some...

turkey pepperoni, olives, green pepper, onions & mozzarella cheese...

Hold the pepperoni on mine please!

Go Visit Lisa at Blessed with Grace for More TMTT!!!!!!!!!!!!

Coffee Braised Pot Roast

2009-10-15T09:52:00.030-04:00

I never loved pot roast so I don't make it much. Or ever. But when I saw the coffee braised twist I knew I had to try it. It turned out to be one of the best pot roasts I ever tried. One that has now turned me into a pot roast fan. Everyone truly enjoyed it, including Tristan.

Don't worry, it didn't have a coffee taste but I imagine the coffee magic comes from how these simple ingredients just complement & enhance one another. This went perfectly with some mashed potatoes and this To Die For Salad.

COFFEE BRAISED POT ROAST from Eating Well

1 4-pound beef chuck roast, trimmed of excess fat
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved & thinly sliced (4 cups)
5 cloves garlic, minced
1 tsp dried thyme
3/4 cup strong brewed coffee
2 tblsp balsamic vinegar
2 tblsp cornstarch mixed with 2 tblsp water

Preheat oven to 300°F. Season beef with salt & pepper.

Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef & cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened & golden, 5 to 7 minutes.

Add garlic & thyme; cook, stirring, for 1 minute. If someone asked me what my favorite kitchen tool is, this would be it. My mini chopster.

Stir in coffee & vinegar; bring to a simmer. Return the beef to the pot & spoon some onions over it. Cover & transfer to the oven.

Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours (I did 2 1/2). Transfer beef to a cutting board, tent with foil & let rest for about 10 minutes.

Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture & cook, whisking, until the gravy thickens slightly, about 1 minute. Add a pat or two of butter for a nice finish. Season with pepper.

Carve the beef & serve with gravy.

{Food for Thought}

Definitely go for the chuck roast. Even though it has more fat it will not dry out during the braising period. My cut didn't even have much fat & I just cut out the fatty deposits after it was done cooking.

By the time I was done making the gravy, the onions were so broken down that I may strain the liquid next time, leaving the onions aside, then adding them back in once the gravy has thickened. This is more for presentation or if you like to see the onion slices draped over the meat rather than lost in the gravy. I would also not cut my onions so thin next time.

{Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover & cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan & continue as directed.}

~ ~ ~

And for dessert.......

It's been too hot here to even think about apple pickin' or anything Halloween related but what are you doin' with all those extra apples? How 'bout some of these?

All American Mini Apple Pies. Click Here to Print Recipe.

Then go to Friday Food at MomTrends & Foodie Friday with Designs by Gollum

Have a great weekend everyone. Come back next week for some good stuff because things are really heating up in my kitchen!!

Movin' on up!

2009-10-13T12:34:00.019-04:00

I have been feeling down. Nothing in particular has me there but that's where I have chosen to be, down. They say it's a choice, right? Either way, I don't like it. While I feel like I am on my way back up, it was important for me to give myself a few reminders of what's making me happy lately:

Wonderful recipes marked & ready for me to try:

Old photos recently found, of me:

And my mom:

The "Perfectly Chocolatey" Chocolate Frosting, so easy to make you'll never want to buy store bought, recipe here:

Seeing Tristan's face & name in a printed book:

And being able to picture what he'll look like in a suit some years from now:

A wine glass swap & gift from Casey:

Meeting a blogger friend, Ronda, for the 1st time & enjoying one another's company as much as we do eachother's blogs:

Ronda & Me

Working so close to home & school where I can have lunch dates with this little guy:

And lastly, to you all - I am sure you know the feeling, when you're just not quite right, yet you know you'd be worse if you didn't have bloggy friends & wonderful inspirations just a click away!

Brought to you by Angie & Wordful Wednesdays from:

Chocolate Hazelnut-Banana Stuffed Wontons

2009-10-09T06:56:00.016-04:00

This is just about one of the yummiest desserts I’ve ever made!!!!

I was inspired to create this by a recipe I saw from Bobby Flay where he spreads Nutella on bread & adds banana, then grills it like a grilled cheese before dusting it with powdered sugar. You can see it here. Interesting thought but I had extra wontons I wanted to use instead.

It was after making this & looking around for Nutella recipes that I saw I was not the only one with such a great idea. While disappointed it’s not a total original I was still pleased to be in good company with Giada. However, she does not add bananas or ice cream.

Either way, you will be missing out terribly if you don’t try this!! Don’t even be nervous that you need to fry these because it’s not a deep fry at all. There’s only enough oil to cover the bottom of a pan. I even took extra time for more pictures so you could see exactly how easy this is. It takes just minutes & is truly restaurant quality, especially served with ice cream & a sprig of mint.

CHOCOLATE HAZELNUT-BANANA STUFFED WONTONS

{Printable Recipe}

Wonton skins
Nutella chocolate hazelnut spread
1 banana
Small bowl of water
Vegetable Oil
Confectioner’s Sugar
Ice cream (optional)
Sprigs of Mint (optional)

Cut banana into round slices. Then cut those rounds in half. Set aside.

Lay your wonton skin down flat. Using your fingers, moisten all sides with water. Place about 1 teaspoon of Nutella in the middle of wonton. Do not overstuff. Place 1-2 pieces of banana on top, depending on the size of your banana.

Then fold over wonton skin, diagonally. Press with your fingers to seal. You can then lay it on its side & gently press on it so the filling spreads just a tiny bit inside. You don't have to but it made me happy. Repeat with remaining. See how it's not totally perfect. That's ok, the wontons are very forgiving & look cool if they are not flat. The only requirement is that they are sealed well.

Pour just enough vegetable oil to cover the bottom of a pan. Heat on medium high. Spritz a tiny bit of water into the oil. If it crackles then it’s hot enough.

Place wontons in oil & fry on each side for about 1 ½ minutes or until golden brown.

Set aside on a paper towel to let oil drain off.

For dessert shown in picture, I used a mini container of ice cream & placed it upside down in the middle of bowl or serving dish. I let it sit for 2 minutes to soften so it can come out nicely. Place wontons around, then sprinkle with powdered sugar. Garnish with fresh mint.

{Food for Thought}

The only reason I do not suggest mashing your bananas into the Nutella to combine is because the 1st time I did that it made the filling too thin where it seeped out of the wonton. As an alternative, you could chop up the banana & fold it gently into the Nutella. For me, it was just as easy placing 1 or 2 tiny pieces on top of the Nutella before folding up the wonton.

These were delicious & if I could wrap 'em up & send them to you I would!

{Now go see MomTrends Food Friday!}

Whole Chicken in a Crockpot & Asian Inspired Asparagus

2009-10-06T16:28:00.000-04:00

I invited my parents over for an easy mid-week dinner before they were heading up North for a few days. I wanted to make an effort without taking up too much time since I work all day. I had a whole chicken in the freezer so I researched putting one in a crockpot & this is what I found. It paired perfectly with Jasmine rice as well as some asparagus I put my own little Asian twist on.

And since I have missed joining Angie at 7 Seven Clown Circus since minimizing posts, I am pimpin' my recipe out to WW. After all, it's still a pic with a whole lotta words. Plus, you're bound to get hungry after hopping around Wordful Wednesday!

It was fall of the bone good!!!!!

WHOLE CHICKEN IN A CROCKPOT

{Printable Recipe}

1 (3 pound) whole chicken, skin removed
1/2 cup chicken broth
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup honey
1 tsp Worcestershire sauce
2 tsp balsamic vinegar
2 tsp lemon juice
1 tsp sesame oil
2 tblsp minced garlic

Remove skin from chicken & empty inner cavity of contents within. Pat chicken dry with a paper towel & and place inside the slow cooker.

In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil & minced garlic. Pour mixture over chicken & cover.

Cook chicken on low setting for 8 hours, or 4 hours on high setting.

ASIAN INSPIRED ASPARAGUS

{Printable Recipe}

2 tsp sesame oil
1 pkg fresh asparagus, tough ends trimmed
1-2 cloves garlic, minced
Ground ginger
2 tblsp soy sauce
1 tsp Chili garlic sauce
A dash or two red pepper flakes (optional)

Heat oil in a pan over medium heat. Add asparagus & toss for a minute or two. Add garlic & cook until fragrant, about 2 minutes. Add the remaining ingredients. If pan becomes dry, just add a little water. As soon as the steam rises, cover asparagus & cook over low heat, tossing occasionally, until it reaches your desired doneness. Tender with a little crisp took about 10-15 minutes over low heat.

{Food for Thought}

This asparagus definitely had a kick to it which is always welcome in my house but omit the red pepper flakes if you don't enjoy the heat.

This deliciousness is linked to:

Tempt My Tummy Tuesdays &

Crockpot Wednesdays &

Wordful Wednesdays &

Feels Like Home

Roasted Vegetable & Mozzarella Panini

2009-10-02T08:00:00.002-04:00

Tis the season I get energized & motivated, invigorated by the cooler weather. With Autumn comes the desire to be my best self so that I can truly enjoy everything around me, all the goodness that happens these last 3 months of the year.

Turning another year older & wanting to embrace it rather than regret ~ Brisk mornings in the park with a cup of coffee ~ Reading in the sun while feeling a cool breeze ~ And of course, the sights & smells of the holidays!!!!!!

So with all that goodness, here's some more.

ROASTED VEGETAGLE & MOZZARELLA PANINI

Bread of your choice
1 tblsp Balsamic vinegar
2 tblsp Olive oil
Salt & Pepper
Garlic powder
1 red pepper, quartered
½ Onion, sliced thick
1 zucchini, cut in half then lengthwise into 1/4" slices
Pesto purchased (optional)
Fresh mozzarella, thinly sliced
8 Fresh basil leaves

Pre-heat oven to 400. Combine balsamic, oil, salt, pepper & garlic powder. Brush over vegetables & roast for 10-15 minutes, turning over halfway through cooking time.

Meanwhile, prepare your sandwich. Spread slices of bread with a little prepared pesto. Layer with mozzarella, 3-4 basil leaves, roasted veggies & then a little more cheese. Top with bread.

Using either a pan on stovetop, a George Foreman grill or panini maker, grill sandwich until golden brown on both sides & cheese is melted & slightly oozing out.

I used a dry pan & heated the sandwich over medium heat for about 3 minutes on one side, carefully flipping using a plate, then heating on the second side for about 1 1/2 minutes. Makes 2 sandwiches.

{Food for Thought}

I used a multi grain bread fresh from the bakery but any bread cut into thick slices will work, especially sourdough. If you have leftover oil/vinegar mixture you can brush some on the bread, just don't use too much as you don't want the bread to become soggy. Eggplant & tomatoes would work wonderfully too in a combo of veggies.

Click Here to Print Recipe

And because it's Fall & that means apple picking, take a look at these sweet & savory beauties I posted last year:

Visit here for some Grilled Apples with Cheddar & Bacon
& Apple Thyme Martinis.

This post is my Not So Fat Friday & links to Momtrends Friday Food.

Have a great weekend everyone!

Crescent Bacon & Cheese Tarts

2009-09-29T07:13:00.019-04:00

These are the cutest little things, perfect for when you want a little breakfast on the go or when you're having guests. I purposely tried a few with bacon & a few without for some friends near & dear to me, you know who you are! They both are equally as delicious. I can definitely see changing these up to include sausage & cheddar cheese or some turkey sausage & pepper jack.

1 8oz can refrigerated crescent dinner rolls or 1 8oz can refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
About 2 tblsp chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream **

Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon & onion. In small bowl, beat egg & whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown & filling is set. Cool 5 minutes. Remove from muffin cups.

{Click Here to Print Recipe}

{Food for Thought}

Some mini muffin pans vary slightly in size so you may get a little more out of this than 12. I also made these healthier by substituting the heavy cream with milk, & would again. Refrigerate leftovers. To warm, wrap in paper towel and microwave for 8-10 seconds.

Go Visit Blessed with Grace for More TMTT!! And Angie for Wordful Wednesday

And congratulations to Liz for winning the SpongeBob Bikini Bottom Birthday Package!!!!!!!

Not So Fat Friday - Moo Shu Style

2009-09-24T16:13:00.033-04:00

This little blog o' mine has been more about living & loving than eating lately so it's time to kick it up a notch & get back into the swing of things. I was going to go on & on about how I've been in a funk & now that Tristan's birthday party is over I need to find something else to focus on.

But in an effort to keep things short & savory 'round here, I'll just say it's time. Time to get my soup back on. Ya know?! I'm looking forward to more cookin', cooler weather, invigorating breezes, euphoric runs around the neighborhood & the anticipation of turning 38 & finally, the holidays.

Well, onto the eating ~ I recently tried Moo Shu Pork when family was visiting & we ordered in Chinese, a rarity since I like to make Asian at home minus the MSG. I really enjoyed it so when I came across this healthy recipe for Moo Shoo Vegetables from EatingWell.com I knew I wanted to try it while modifying it a bit. I added shrimp to mine but you can certainly add chicken as well or leave the recipe as is. And I used authentic moo shu wrappers rather than tortillas to keep it authentic. This was delicious & filling & guess what? Healthy a.k.a Not So Fat!!!!!!!

MOO SHU VEGETABLES / SHRIMP / CHICKEN
{Printable Recipe}

3 tsp toasted sesame oil, divided
4 large eggs, lightly beaten
2 tsp minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag broccoli slaw
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tblsp reduced-sodium soy sauce
1 tblsp rice vinegar
2 tblsp hoisin sauce
Asian chili garlic sauce for garnish

Heat 1 tsp oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, about 2 minutes. Remove to a plate. Wipe out pan & heat the remaining 2 tsp oil over medium heat. Add ginger & garlic & cook, stirring, until softened & fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce & vinegar. Stir to combine.

Cover & cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs & hoisin; cook, uncovered, stirring & breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions & remove from the heat.

{FOOD FOR THOUGHT}

sesame oil need not be toasted
3 eggs were enough
powdered ginger would work well!
up the garlic to 4 cloves
original recipe suggested tortillas but it seemed weird to me. Go to your local Chinese take out place as I did & ask for the moo shu wrappers. They were $3 for a pkg of 10.
didn't use the bean sprouts because the ones in my fridge were too old. maybe next time.
If using shrimp like I did (about 20) then add in after 2 minutes of cooking the slaw. If using chicken, then cook by itself, keep warm, then add back when adding eggs & hoisin sauce.

For more yummy goodness please visit a new friend of mine at Momtrends!!!!

SpongeBob Bikini Bottom Birthday Package Giveaway

2009-09-16T18:33:00.046-04:00

I love parties & planning for them. So be it if I get happily & mildly obsessed as I plan. It's fun, something to focus my energy on, plus I know my son appreciates it. And while I may not be the biggest fan of Spongebob it does lend to some pretty fantastic party ideas.

I am not a year round crafty gal but when I have a goal in mind, my crafty side comes out. So, I spent a lot of time making things & coming up with ideas for this party. After much time, money, love & sweat, I thought it would be nice to pass on a lot of the goodies that made this SpongeBob Bikini Bottom Pool Party a wonderful one for my sweet boy. He had a great time, as did the adults. We had Tristan's swimming teacher come act as lifeguard so the kids could play in the pool while the adults enjoyed themselves too.

Below are some pics (make sure to doubleclick for details) I wanted to share as I normally would but there is also a description & then details on what exactly I am giving away as part of the:

SpongeBob Bikini Bottom Birthday Package ~ Valued at $130-$150

Deets: I came up with this invite idea within 5 seconds of Tristan saying he wanted a SB party. Simple & easy but creatively effective. And people will be surprised getting a sponge in the mail. Address & number have been scratched off. Giveaway: The electronic template for winner to attach to sponge. I'll even make you the little red ties.

Deets: The sweet birthday boy just moments before his friends arrive. Giveaway: That SB birthday banner hanging from the mantle & the SB centerpiece right behind sweet birthday boy.

Deets: Take note of the real Krusty Krab sign from the SpongeBob show. I knew I had to duplicate it somehow for the food table.

After I was lucky enough to come across a half-clamshell dish I decided to make the top from white cardstock, making it look like one big clam.

Then I propped it up just right behind the clamshell dish with a placecard holder. Giveaway: Clamshell dish, white cardstock Krusty Krab sign with placecard holder & the net too!

Deets: Let's look at this picture again. 'Cuz I made the menu too. I bought this nautical tray on sale at Michael's, turned it on its side. Then made up a menu of what we were actually serving, cut it out with weird scissors then colored the edges.

I had my supermarket make me 45 mini burger patties. My Dad was wonderful enough to grill them all. I also served mini chicken patties that I had catered in from a nearby restaurant. I served cut up fruit in pineapple boats & chips & dip. I also didn't take a picture of some apple juice that I added blue dye to in order to look like ocean water.

Giveaway: The tray and the secret formula bottle with sand.

Deets: A proud craft moment for me was making this sign for the front yard. I wanted the ambience to begin before guests even came to the door. I was going to hammer it into the ground in the yard but rain stopped me from doing that. If you click on the picture, the brown is real sand. Yes, I glued sand to the picture. The rest I just drew & colored in. Giveaway: The sign, large net & starfish & seashells.

Deets: I think my best idea for this party or ever was the pineapple entrance. By this time I knew I was out of my mind. But it was easy & made for an awesome photo op. I glued large orange cardstock together. The top was cut from a palm tree cut out bought from the party store. I also made the life preserver/buoys from that foam stuff at the craft store & painted red stripes & draped rope through them. Giveaway: Pineapple top, a tutorial on making the pineapple & the life preserver/buoys.

Deets: This 2 piece sign never made its way up on the wall but it's cute. Giveaway: 2 piece birthday sign.

Deets: SpongeBob loves to catch jellyfish. I crafted most of the 14 here but had some visiting family make one to represent themselves since they couldn't be at the party (my sis made the NY Yankees one). The plan was to have a sign out back by the tent that said Jellyfish Fields & hang all the jellyfish from the tent. The rain foiled that plan so I brought it all inside, except for the sign. The jellyfish were all hung from jewelry making cord.

My SpongeBob jellyfish.

I got lucky enough to get this sign out of a Spongebob Jellyfish game so I glued it to dowels & put it in the ground while it was still raining. Ideally, I wanted the sign with all the jellyfish together. Giveaway: All the jellyfish & the sign along with the original stickers that came with the game. You put each child's name on a sticker & they have to stick it to the sign, sort of like pin the tail on the donkey.

Deets: I hung 24 feet worth of streamers in 2 shades of blue from the patio frame, to appear like the ocean. I don't have those anymore but I do have.......Giveaway: This rectangle tablecloth that wasn't dirtied at all. I folded it to fit this round table.

Deets: I bought this custom made banner off of Etsy. I had planned to hang it from the pool fence but again, the rain. Giveaway: Bikini Bottom banner.

Deets: I made SpongeBob labels on the computer to wrap around the bottles of bubbles for the beach pail favors below. Giveway: Already made labels.

Deets: My son found this little craft, Captain's Wheel perhaps, at the store & said it looked like SpongeBob's front door. Light bulb came on so I attached it to a real pineapple which served as part of the centerpiece. Giveaway: Captain's Wheel craft.

Deets: I am not a huge fan of all the plastic tablecloths so I thought it would be cute to display all of Tristan's SpongeBob artwork by arranging it on top of a blue tablecloth & placing a clear one over it. Giveaway: Both tablecloths, clean!

Other items in giveaway: Not pictured is a roll of blue cellophane that you can put up on a window to make your guests feel like they're under water as well as a pinata stick & mask. One highlight of the party was watching all the kids try to bash in the SpongeBob pinata before I realized it was a pullstring pinata.

Alrighty, that concludes all the items for the

Spongebob Bikini Bottom Birthday Package.

Below are some other pictures from the party.
The cake:

One of Tristan's best friends, Angel.

One of the other highlights of the party ~ After most had gone home, Tristan & his two girlfriends were running around the yard kissing each other. They didn't know we were spying. Just about one of the cutest things I ever saw.

Photo ops by the pineapple.

Tristan & his girlfriends.

Ok folks:

For 1 entry, leave me a comment telling me why you, or someone you know, would benefit from this package.
For 2 entries, in same comment above tell me what your favorite giveaway item is.
For 3 entries, post about this on your blog & let me know that you did.

Easy! Winner will be chosen randomly on Monday, September 21.

Shore is Good Seafood Dip

2009-09-14T20:26:00.016-04:00

Tristan's birthday party was a hit. I'm getting my photos & info organized for my Spongebob party package giveaway so I'll see you back here in the next day or so with all that good stuff. Even if you don't have a son, you can win it for a friend who does.

I served mini burger & chicken sliders at the party, which served as Krabby Patties. After all, Spongebob works at the Krusty Krab as a fry cook, flipping Krabby Patties all day long.

I also intended to serve this dip as an appetizer, thought it fit well into the ocean related theme but it just never happened. So, I ended up baking it the next day & took it to my BF Tam's house. It was excellent but I did modify a bit of this Paula Deen recipe.

2 tblsp butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half & use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
6-8 oz crabmeat, picked free of any broken shells
6-8 oz shrimp
1/2 teaspoon white pepper

Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. Add the bell pepper, onion & celery, saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp & pepper. Stir the sauteed vegetables into the seafood mixture & spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points, crackers or Scoops like I did. Let sit for at least 10-15 minutes to set.

{Food for Thought}

I paid a little more for fresh crabmeat but find that it's worth it. I also used uncooked fresh shrimp so I sauteed it with the veggies until just cooked through.

Two additions to the recipe that I would do again: added garlic powder to the veggie mixture as it was cooking. And once I had the mixture in a dish I sprinkled some Old Bay on top.

My one Publix didn't carry Cream of Shrimp Soup so I improvised by using 1/4 can of cream of onion & 1/4 can of a creamy tomato parmesan bisque. It was excellent this way but I think the bisque made the mixture thin out at the end of the baking time. So I had to actually add a cornstarch/water mixture & cooked it for 20 minutes longer.

If you use cream of shrimp then you probably won't have this problem. In the event you still do, just make a mixture of cold water with 2 tblsp of cornstarch, then stir into the mixture a bit at a time. If you can't find cream of shrimp just substitute 2 different cream of's, perhaps onion & celery, unless you can find the tomato parmesan bisque.

{Click Here to Print Recipe}

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