Ginger in my bed in the morning
7.30.2011
7.31.2011
Creamy Chicken Marsala and Mushroom Casserole
Creamy Chicken Marsala and Mushroom Casserole
2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.
2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.
Guilty Pleasures...Beer-Battered Fried Chicken
Guilty Pleasures...Beer-Battered Fried Chicken
3 lbs. chicken parts, legs and thighs
2 cups beer
2 large eggs
2 1/2 cups flour
1/4 cup corn starch
Salt and pepper
Vegetable, canola or peanut oil
Ice water
Soak the chicken in ice water for 30 minutes, drain and pat dry. Preheat the oven to 200 degrees. Fill a large pot or Dutch oven with enough oil to reach 2-inches in depth. Heat the oil until a deep-fry thermometer registers 365 degrees. Meanwhile, in a large bowl, whisk together the beer and eggs. Whisk in 2 cups of the flour, the corn starch and 1/2 teaspoon of salt until smooth. Put the remaining 1/2 cup of flour in a shallow bowl.
Season the chicken with salt and pepper. Coat the chicken with the flour, then with the beer batter. Using tongs, lift each piece of chicken out of the batter allowing the extra batter to drip off. Working in batches, place a few pieces of battered chicken in the hot oil. Fry, turning occasionally until cooked through, about 15 to 20 minutes. Use a slotted spoon to remove the chicken from the pot and place onto paper towels to drain. Season again with salt and serve.
3 lbs. chicken parts, legs and thighs
2 cups beer
2 large eggs
2 1/2 cups flour
1/4 cup corn starch
Salt and pepper
Vegetable, canola or peanut oil
Ice water
Soak the chicken in ice water for 30 minutes, drain and pat dry. Preheat the oven to 200 degrees. Fill a large pot or Dutch oven with enough oil to reach 2-inches in depth. Heat the oil until a deep-fry thermometer registers 365 degrees. Meanwhile, in a large bowl, whisk together the beer and eggs. Whisk in 2 cups of the flour, the corn starch and 1/2 teaspoon of salt until smooth. Put the remaining 1/2 cup of flour in a shallow bowl.
Season the chicken with salt and pepper. Coat the chicken with the flour, then with the beer batter. Using tongs, lift each piece of chicken out of the batter allowing the extra batter to drip off. Working in batches, place a few pieces of battered chicken in the hot oil. Fry, turning occasionally until cooked through, about 15 to 20 minutes. Use a slotted spoon to remove the chicken from the pot and place onto paper towels to drain. Season again with salt and serve.
7.29.2011
7.28.2011
Baked Potato Gratin...to DIE for!!!
Now, some of the recipe I make are necessary..like dinner for Wednesday night, parents are coming over, dinner with friends....and then there are the "other recipes". You know, the gooey, messy, cheesy, creamy - I'd like to lay down naked in the bowl - recipes. Those are always the best ones. I follow a strict food policy. I mean, why eat it if it just tastes OK? Well my lovies.....this is that recipe.
Baked Potato Gratin...to DIE for!!!
2 lbs. russet potatoes, unpeeled and scrubbed
1 cup minced shallots
3 cups grated white cheddar cheese
2 teaspoons Kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups sour cream
Preheat the oven to 425 degrees.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes on the oven rack and bake until tender, about an hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
Preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and add the shallots, 2 cups of the cheese, Kosher salt and white pepper. Using your hands, gently toss the mixture together to combine. Fold in the sour cream.
Transfer the potato mixture to a 1 1/2-quart casserole dish. Sprinkle the remaining 1 cup of cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.
Baked Potato Gratin...to DIE for!!!
2 lbs. russet potatoes, unpeeled and scrubbed
1 cup minced shallots
3 cups grated white cheddar cheese
2 teaspoons Kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups sour cream
Preheat the oven to 425 degrees.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes on the oven rack and bake until tender, about an hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
Preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and add the shallots, 2 cups of the cheese, Kosher salt and white pepper. Using your hands, gently toss the mixture together to combine. Fold in the sour cream.
Transfer the potato mixture to a 1 1/2-quart casserole dish. Sprinkle the remaining 1 cup of cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.
7.27.2011
Grilled Avocados with Salsa and Sour Cream
I have an obsession with avocados. I can literally eat guacamole with a spoon. So..as if avocados weren't amazing already....grilling them just takes them to a whole other phenomenal place.
Grilled Avocados with Salsa and Sour Cream
2 ripe avocados
2 limes, 1 juiced and the other cut in half
1/4 cup olive oil
Kosher salt
Chopped cilantro
Salsa (we LOVE Spike's Salsa. It is hands down the best jarred salsa around)
Sour cream
Preheat your grill to medium. Combine the lime juice and olive oil in a small bowl. Cut the avocados in half, remove the pit and brush it with the lime juice mixture. Place it flesh-side down on the grill for about 6 minutes.
Carefully remove the grilled avocados from the grill and sprinkle with some lime juice and season with the Kosher salt. Using a teaspoon, carefully add the salsa to the opening where the pit was and then top that with a small dollop of sour cream. Sprinkle with the chopped cilantro.
Footnotes - Grilling avocados makes them warm and soft and gives them an unbelievable smoky flavor. A fun idea is to serve them as individual appetizers with tortilla chips so you can scoop out the avocado like a dip.
Grilled Avocados with Salsa and Sour Cream
2 ripe avocados
2 limes, 1 juiced and the other cut in half
1/4 cup olive oil
Kosher salt
Chopped cilantro
Salsa (we LOVE Spike's Salsa. It is hands down the best jarred salsa around)
Sour cream
Preheat your grill to medium. Combine the lime juice and olive oil in a small bowl. Cut the avocados in half, remove the pit and brush it with the lime juice mixture. Place it flesh-side down on the grill for about 6 minutes.
Carefully remove the grilled avocados from the grill and sprinkle with some lime juice and season with the Kosher salt. Using a teaspoon, carefully add the salsa to the opening where the pit was and then top that with a small dollop of sour cream. Sprinkle with the chopped cilantro.
Footnotes - Grilling avocados makes them warm and soft and gives them an unbelievable smoky flavor. A fun idea is to serve them as individual appetizers with tortilla chips so you can scoop out the avocado like a dip.
7.26.2011
Tomato and Red Onion Salad
Tomato and Red Onion Salad
6 very ripe tomatoes, cored and cut into chunks
2 large rec onions, cut into thin slices
1 cup good-quality olive oil
4 tablespoon red wine vinegar
4 garlic cloves, finely chopped
8 fresh basil leaves, torn
Salt and fresh ground pepper
Place the tomatoes and onions in a medium bowl. Toss with the olive oil and vinegar. Add the garlic and basil. Season with salt and pepper and toss again. Serve with crusty Italian bread.
Footnotes - For added flavor, you can add 1/2 teaspoon of dried oregano. Also try adding small fresh mozzarella balls.
All tatted up....
So I finally got brave enough to get a tattoo on the inside of my wrist...something I have always wanted. Thank you Nick!!! LOVE IT!!!!
My new wrist tattoo
5.26.2011
My new wrist tattoo
5.26.2011
Chicken Tenderloins with Tarragon Cream Sauce
Chicken Tenderloins with Tarragon Cream Sauce
1 package chicken tenderloins, about 10 pieces
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 tablespoon fresh tarragon, chopped
3 tablespoons olive oil
In a medium bowl, combine flour, salt and pepper. Toss tenderloins in mixture, tapping to remove any excess.
In a small saucepan, boil cream until reduced by half, about 10 minutes. While cream is reducing, heat oil in a large skillet over medium-high heat until very hot. Being careful not to over-crowd the pan, cook tenderloins in small batches, about 3 minutes per side. Transfer to a paper towel-lined plate and keep warm.
Pour off excess fat in skillet. Add chicken broth and cook on high heat until reduced by half, scraping up browned bits with a wooden spoon. Add reduced cream and cook for another 3 minutes or until sauce thickens. Stir in tarragon and season with salt and pepper. Serve with the tenderloins as a dipping sauce.
1 package chicken tenderloins, about 10 pieces
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 tablespoon fresh tarragon, chopped
3 tablespoons olive oil
In a medium bowl, combine flour, salt and pepper. Toss tenderloins in mixture, tapping to remove any excess.
In a small saucepan, boil cream until reduced by half, about 10 minutes. While cream is reducing, heat oil in a large skillet over medium-high heat until very hot. Being careful not to over-crowd the pan, cook tenderloins in small batches, about 3 minutes per side. Transfer to a paper towel-lined plate and keep warm.
Pour off excess fat in skillet. Add chicken broth and cook on high heat until reduced by half, scraping up browned bits with a wooden spoon. Add reduced cream and cook for another 3 minutes or until sauce thickens. Stir in tarragon and season with salt and pepper. Serve with the tenderloins as a dipping sauce.
Chicken with White Wine, Rosemary, Sage and Lemon
This needs a better title...LOL.....but dumb name or not, it's delicious!
Chicken with White Wine, Rosemary, Sage and Lemon
3 to 4 lbs. whole chicken legs (leg and thigh), bone-in and skin left on
6 large shallots, sliced
4 sprigs fresh rosemary, needles removed and finely chopped
5 fresh sage leaves, finely chopped
2 large cloves garlic, pushed thru a press
1/4 cup olive oil
1 cup Pinot Grigio
1 lemon
Kosher salt and ground white pepper
Add the chicken legs to a large non-stick skillet. Add the shallots, garlic, rosemary and sage making sure to coat the chicken with the chopped herbs on both sides. Add the oil to coat the chicken pieces. Turn the chicken skin side down. Season with salt and pepper. Turn heat to medium and cook until the shallots are very soft and both the chicken has turned golden brown, about 20 minutes. If the onions and chicken start to brown too quickly, turn the heat down. Turn the chicken piece over. Add the wine and bring to a boil. Reduce the heat, cover the skillet and simmer gently until the chicken is tender, another 20 minutes. Remove the cover and squeeze the lemon over the chicken. Season again with salt and pepper. This recipe makes an outrageous sauce so serve with crusty Italian bread.
Chicken with White Wine, Rosemary, Sage and Lemon
3 to 4 lbs. whole chicken legs (leg and thigh), bone-in and skin left on
6 large shallots, sliced
4 sprigs fresh rosemary, needles removed and finely chopped
5 fresh sage leaves, finely chopped
2 large cloves garlic, pushed thru a press
1/4 cup olive oil
1 cup Pinot Grigio
1 lemon
Kosher salt and ground white pepper
Add the chicken legs to a large non-stick skillet. Add the shallots, garlic, rosemary and sage making sure to coat the chicken with the chopped herbs on both sides. Add the oil to coat the chicken pieces. Turn the chicken skin side down. Season with salt and pepper. Turn heat to medium and cook until the shallots are very soft and both the chicken has turned golden brown, about 20 minutes. If the onions and chicken start to brown too quickly, turn the heat down. Turn the chicken piece over. Add the wine and bring to a boil. Reduce the heat, cover the skillet and simmer gently until the chicken is tender, another 20 minutes. Remove the cover and squeeze the lemon over the chicken. Season again with salt and pepper. This recipe makes an outrageous sauce so serve with crusty Italian bread.
Spinach with Butter and Parmesan
Spinach with Butter and Parmesan
1 lb. fresh spinach, washed with thick stems trimmed
1/2 teaspoon salt
4 tablespoons unsalted butter
4 tablespoons fresh grated Parmesan cheese, grated fine
Heat a large sauce pan over medium-high heat for about 1 or 2 minutes to get the pot hot. Add the spinach and sprinkle with salt. Cover and cook until the spinach has wilted and the stems have softened, about 15 minutes. Remove the pot from the heat and drain if any liquid is in the pot. Return the spinach to the pot. Add the butter, stirring so that the butter can melt and coat the spinach leaves. Once all the butter has melted add the Parmesan cheese and stir again.
Footnotes - This recipe is the perfect example of where FRESH grated Parmesan will make or break how this dish will taste. I buy a small block of Parmesan and grate it on a micro-plane. Comes out great!! You can even garnish with a few pieces of shaved Parmesan.
1 lb. fresh spinach, washed with thick stems trimmed
1/2 teaspoon salt
4 tablespoons unsalted butter
4 tablespoons fresh grated Parmesan cheese, grated fine
Heat a large sauce pan over medium-high heat for about 1 or 2 minutes to get the pot hot. Add the spinach and sprinkle with salt. Cover and cook until the spinach has wilted and the stems have softened, about 15 minutes. Remove the pot from the heat and drain if any liquid is in the pot. Return the spinach to the pot. Add the butter, stirring so that the butter can melt and coat the spinach leaves. Once all the butter has melted add the Parmesan cheese and stir again.
Footnotes - This recipe is the perfect example of where FRESH grated Parmesan will make or break how this dish will taste. I buy a small block of Parmesan and grate it on a micro-plane. Comes out great!! You can even garnish with a few pieces of shaved Parmesan.
Green Lantern aka Nicholas
We were at my niece's 1st birthday party this past Sunday in Brooklyn and they had these 2 women there who were doing face-painting on all the kids...and some of the adults..LOL! My cousin Gus' son Nicholas who LOVES superheroes, in addition to having his face painted...had the Green Lantern ring painted onto his hand. Later that night, Gus sent me a picture......LOVE IT!
Nicholas
7.24.2011
XOXO
Nicholas
7.24.2011
XOXO
7.25.2011
Awesome food find......Buffalo Chicken Rub!!
So, we were in Williams-Sonoma (big shock there!) and we came across yet another grilling rub. As everyone knows, I love grilling rubs and I love spicy food. BINGO....this is like a match made in heaven. The rub itself isn't like traditional buffalo wing sauce meaning, it has a little heat but not so spicy that your mouth is on fire for like 3 days. We used it on boneless, skinless chicken thighs. Following the instructions, we rubbed a decent amount on the chicken then mixed 4 tablespoons of melted butter with 2 tablespoons of the rub to brush on the chicken during the last few minutes of cooking. The result......OMG!!! The chicken was juicy with a little buttery-spicy kick to it. We served it with super-sweet corn on the cob and light sour cream for dipping. It was fantastic!
Give it a try!!
$10.00 for 3 oz. container
Williams-Sonoma
Give it a try!!
$10.00 for 3 oz. container
Williams-Sonoma
Ginger and her tennis ball...
I was cleaning out the back of my truck the other day and I found a bag of brand new tennis balls. I took the balls out of my truck and put them in the garage. I can't even remember why I had a bag of tennis balls to begin with. But anywho....later that night, Billy came home and we were getting ready to grill in the back yard. Ginger was out with us, as usual since outside on the deck is her favorite place to be second to the chair in the den under the skylight. We were tossing Ginger's football around and she was chasing after it and I remembered that I had the tennis balls in the garage. I asked Billy if she would even play with a tennis ball and he said yes. So I grabbed one from the bag and threw it to Ginger who thought that this was the greatest thing ever. She happily ran back and forth with it, smiling and shaking her butt (remember, she is a boxer with no tail). I don't remember the exact details about what happened after that, all I know is the ball ended up inside and very soon after...under the entertainment center. Ginger had forgotten about it in the days that past until Saturday night at about midnight. Billy and I were watching TV and Ginger started pawing at the space under the entertainment center. Billy and I looked at each other and he says "It must be her ball". She tried for a few minutes more then gave up laying down in front of the entertainment center, head down, staring at the ball. About an hour had gone by and Ginger suddenly got up and started crying as if she had to go out. We both knew that she didn't since she had been out already not too long ago. Again, we looked at each other and I said "Is that for the ball again?" Billy replied "It has to be". So I got up, got down on my hands and knees and retrieved the tennis ball for Ginger. What she did next just shocked me. She didn't push it with her nose and run after it, she didn't chew it, she didn't give it to me or Billy to throw it.......she left it where I had placed it on the rug and just laid down on her side next to it. I always find it funny when she does things like that. It is almost like the ball was her long lost companion who she just wanted to lay beside and spend some quality time with.
XOXO
Ginger and her tennis ball
7.23.2011
XOXO
Ginger and her tennis ball
7.23.2011
7.20.2011
Cream Cheese Cake
Cream Cheese Cake
4 - 8oz. packages cream cheese, very soft
6 eggs
1 1/2 cups sugar
1 teaspoon almond extract
2 cups sour cream
6 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Mix cream cheese with an electric mixer until smooth. Add eggs and beat again until smooth and creamy. Add the 1 1/2 cups of sugar and almond extract, stir to combine. Bake in a 9x13-inch pan for 35 to 40 minutes, until center is set. Cool for 20 minutes. Then mix sour cream, 6 tablespoons sugar and vanilla by hand. Pour onto cake and bake for an additional 10 minutes. Sprinkle with cinnamon.
4 - 8oz. packages cream cheese, very soft
6 eggs
1 1/2 cups sugar
1 teaspoon almond extract
2 cups sour cream
6 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Mix cream cheese with an electric mixer until smooth. Add eggs and beat again until smooth and creamy. Add the 1 1/2 cups of sugar and almond extract, stir to combine. Bake in a 9x13-inch pan for 35 to 40 minutes, until center is set. Cool for 20 minutes. Then mix sour cream, 6 tablespoons sugar and vanilla by hand. Pour onto cake and bake for an additional 10 minutes. Sprinkle with cinnamon.
Butter Cake
I just realized that I have been slacking in the desserts department. I am not a big dessert person and I am not a fan of baking..lol...especially from scratch but this cake is so good! Well, anything with butter is so good....LOL!
Butter Cake
For the cake -
3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup butter milk
1 cup soft butter
2 teaspoons vanilla
4 eggs
For the sauce -
3/4 cups sugar
3 tablespoons water
1/3 cup butter
2 teaspoons vanilla
Preheat oven to 350 degrees. Combine the cake ingredients and beat for 3 minutes until smooth and well combined. Bake in a greased 10-inch Bundt pan for 60 to 70 minutes. Prepare the sauce immediately after taking the cake out of the oven. In a small saucepan, combine the sugar, water, butter and vanilla. Cook over low heat until butter melts making sure you do not boil the mixture. Prick cake 10 to 12 times with a knife. Pour the hot butter sauce over the cake. Cook completely before removing cake from pan.
Butter Cake
For the cake -
3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup butter milk
1 cup soft butter
2 teaspoons vanilla
4 eggs
For the sauce -
3/4 cups sugar
3 tablespoons water
1/3 cup butter
2 teaspoons vanilla
Preheat oven to 350 degrees. Combine the cake ingredients and beat for 3 minutes until smooth and well combined. Bake in a greased 10-inch Bundt pan for 60 to 70 minutes. Prepare the sauce immediately after taking the cake out of the oven. In a small saucepan, combine the sugar, water, butter and vanilla. Cook over low heat until butter melts making sure you do not boil the mixture. Prick cake 10 to 12 times with a knife. Pour the hot butter sauce over the cake. Cook completely before removing cake from pan.
7.19.2011
We grow them to smell them...not to use!
This past Sunday, I was at my parents house. On their deck, they have huge flower pots filled with different herbs...3 or 4 different kinds of basil and rosemary. So I asked my mom if she ever grilled on top of fresh rosemary. She replies "No. We don't use the rosemary to cook". Which then sparked my curiosity to ask about the basil. Again...she said no. Ummm...okay....so then why do you grow it? Their answer - "We grow them to smell them...not to use!". SERIOUSLY??? Ugh...family!
Basil plant from my mom's deck...
4 different kinds of basil....
The basil and rosemary I took because apparently I am the only one who uses it!
Basil plant from my mom's deck...
4 different kinds of basil....
The basil and rosemary I took because apparently I am the only one who uses it!
7.18.2011
Beer Ketchup
I am not a big mustard person...as a matter of fact, I can't stand the stuff. But I could literally put ketchup on anything! I have found BBQ Ketchup, Spicy Ketchup, Green Ketchup....which is a nice alternative to the plain stuff. This recipe for Beer Ketchup is great on burgers and hot dogs.
Beer Ketchup
3/4 cup ketchup
1/4 cup beer
1 tablespoon Worcestershire sauce
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
Mix all ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 2 to 3 minutes. Let cool and serve.
Beer Ketchup
3/4 cup ketchup
1/4 cup beer
1 tablespoon Worcestershire sauce
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
Mix all ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 2 to 3 minutes. Let cool and serve.
7.14.2011
Things that make you go hmmmm...
I am kind of curious as to why Legal Seafoods Double Stuffed Baked Shrimp is my No. 1 blog post of all time.
Spicy Honey Chicken Thighs
Spicy Honey Chicken Thighs
8 boneless, skinless chicken thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine garlic powder, chili powder, salt, cumin, paprika and ground red pepper in a large bowl. Add chicken to bowl and toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 to 10 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven and brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
8 boneless, skinless chicken thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine garlic powder, chili powder, salt, cumin, paprika and ground red pepper in a large bowl. Add chicken to bowl and toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 to 10 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven and brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Taking Billy's picture is never an easy task.....
Take 1 we tried to take ourselves...
Take 2 we asked Elizabeth to take...
Okay...I'll hold his eyes open...
Ahhh forget it! Good enough!!
Billy, me and Tara
July 9, 2011
XOXO
Take 2 we asked Elizabeth to take...
Okay...I'll hold his eyes open...
Ahhh forget it! Good enough!!
Billy, me and Tara
July 9, 2011
XOXO
Apple Fritters
Apple Fritters
1 large apple such as Fuji, peeled, cored and grated
2 eggs, separated
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Vegetable oil for frying
Add the egg whites to a large bowl and set aside. Add the yolks to a medium bowl and whisk until light. Stir in the grated apples. Add the flour, baking soda, baking powder, cinnamon and nutmeg and combine well.
Beat the egg whites until stiff and fold into the apple mixture.
Heat 1/4 inch of vegetable oil in a hot skillet. Drop the batter by heaping tablespoons into the hot oil. Cook for about 1 minute, turn, and cook the other side for an additional. The fritters should be golden brown. Drain on a paper towel. Sprinkle with powdered sugar or caramel topping.
Footnotes - To keep the fritters from getting soggy, cook them on high heat and do not over-crowd the skillet.
1 large apple such as Fuji, peeled, cored and grated
2 eggs, separated
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Vegetable oil for frying
Add the egg whites to a large bowl and set aside. Add the yolks to a medium bowl and whisk until light. Stir in the grated apples. Add the flour, baking soda, baking powder, cinnamon and nutmeg and combine well.
Beat the egg whites until stiff and fold into the apple mixture.
Heat 1/4 inch of vegetable oil in a hot skillet. Drop the batter by heaping tablespoons into the hot oil. Cook for about 1 minute, turn, and cook the other side for an additional. The fritters should be golden brown. Drain on a paper towel. Sprinkle with powdered sugar or caramel topping.
Footnotes - To keep the fritters from getting soggy, cook them on high heat and do not over-crowd the skillet.
7.13.2011
Again..peas are the Devil.....
So the other day I got an email from someone asking why I never post recipes using peas. Besides the fact that I was unaware that there was a huge demand for pea recipes...I simply don't like peas. I don't buy them. I don't cook with them and I most certainly don't eat them.
But the question did make me think. So I looked back and found a few recipes that I thought sounded interesting...but for the most part, the blog is filled with recipes of food that I like. But then again, it is my blog...LOL! And I did say that it was a collection of my favorite recipes. So unfortunately, there will not be an huge wave of pea, bean, liver, radish, lettuce or beet recipes gracing the pages of my blog anytime soon. I'm sorry everyone...LOL!
XOXO
But the question did make me think. So I looked back and found a few recipes that I thought sounded interesting...but for the most part, the blog is filled with recipes of food that I like. But then again, it is my blog...LOL! And I did say that it was a collection of my favorite recipes. So unfortunately, there will not be an huge wave of pea, bean, liver, radish, lettuce or beet recipes gracing the pages of my blog anytime soon. I'm sorry everyone...LOL!
XOXO
Your food is only as good as what you put in it....
More times than I can count, I have heard people say - "Oh, I made such & such last night for dinner and it didn't come out right". My response is almost always - "Well, what did you use?".
I often write "good-quality" before I list an ingredient for a reason. If a recipe calls for grated Parmesan cheese and you use 4C or Progresso in that glass jar, yeah, your dish isn't going to taste right. The quality of the ingredients makes all the difference in the world in how your food will taste in the end.
Here is my list of 5 ingredients you should never skimpy on the quality of -
1. Cheese - grated, shredded, sliced..very important! Cheese is funny...use cheap cheddar, your recipe will come out oily. Use cheap Parmesan, your recipe will come out stale tasting or too salty. Honestly, it is cheaper to buy a block of cheese and grate or shred it yourself. Plus you know that you are getting fresh cheese and not something that has been sitting on the shelf for almost a year. Another option for grated cheese, go to your local specialty store (Italian deli) and buy it there. Usually they grate them right in front of you. Plus, you only have to buy as much as you need.
2. Olive oil - Me personally, I only use Greek olive oil and I get it at a store called Titan Foods in Astoria. Oil, no matter what is expensive. But the better quality ones do have a better taste...there is no question about that.
3. Garlic - Why garlic you ask? While jarred chopped or minced garlic may save you time and save your fingers from smelling like garlic for the next 3 days, it is a fact that it makes your food taste bitter. You are much better off buying fresh garlic and chopping it yourself.
4. Cheese - Yeah...I said it before and I will say it again because it is SO IMPORTANT!!!!! I seriously can't stress this enough!
5. Herbs - Now, herbs are tricky because there are certain recipes where dried works better than fresh. For example, your slow cooker. Don't get me wrong, there is nothing wrong with dried herbs, I use them all the time. But there are things that I make where fresh herbs just rock the taste. Another cool thing...and I actually learned this from my husband, you can grill vegetables right on top of fresh herbs, like rosemary.
Bottom line, you can't expect your recipes to be at their best when you use "less-than" ingredients to make them. Oh and in case you forgot....USE FRESH CHEESE!!!! LOL!!
I often write "good-quality" before I list an ingredient for a reason. If a recipe calls for grated Parmesan cheese and you use 4C or Progresso in that glass jar, yeah, your dish isn't going to taste right. The quality of the ingredients makes all the difference in the world in how your food will taste in the end.
Here is my list of 5 ingredients you should never skimpy on the quality of -
1. Cheese - grated, shredded, sliced..very important! Cheese is funny...use cheap cheddar, your recipe will come out oily. Use cheap Parmesan, your recipe will come out stale tasting or too salty. Honestly, it is cheaper to buy a block of cheese and grate or shred it yourself. Plus you know that you are getting fresh cheese and not something that has been sitting on the shelf for almost a year. Another option for grated cheese, go to your local specialty store (Italian deli) and buy it there. Usually they grate them right in front of you. Plus, you only have to buy as much as you need.
2. Olive oil - Me personally, I only use Greek olive oil and I get it at a store called Titan Foods in Astoria. Oil, no matter what is expensive. But the better quality ones do have a better taste...there is no question about that.
3. Garlic - Why garlic you ask? While jarred chopped or minced garlic may save you time and save your fingers from smelling like garlic for the next 3 days, it is a fact that it makes your food taste bitter. You are much better off buying fresh garlic and chopping it yourself.
4. Cheese - Yeah...I said it before and I will say it again because it is SO IMPORTANT!!!!! I seriously can't stress this enough!
5. Herbs - Now, herbs are tricky because there are certain recipes where dried works better than fresh. For example, your slow cooker. Don't get me wrong, there is nothing wrong with dried herbs, I use them all the time. But there are things that I make where fresh herbs just rock the taste. Another cool thing...and I actually learned this from my husband, you can grill vegetables right on top of fresh herbs, like rosemary.
Bottom line, you can't expect your recipes to be at their best when you use "less-than" ingredients to make them. Oh and in case you forgot....USE FRESH CHEESE!!!! LOL!!
Happy 1st Birthday Miss Mariana!
June was so action-packed that I slacked and never posted that Mariana turned a year old on June 23rd! Happy Birthday Boo-boo's!! XOXO
Another awesome food find....Artichoke Garlic Pizza Sauce
Oh Williams-Sonoma...how do I love thee?
So this is my newest awesome food find from...you guessed it - Williams-Sonoma! Anyone who knows me knows that I am not crazy about pizza, especially New Jersey pizza (Hey..I grew up in New York!!). I think it's because I am very picky about tomato sauce which is why I like this so much. It is amazing on grilled pizza with fresh mozzarella. You can also spread it on sandwiches or toss with hot pasta.
It's a little on the expensive side at $11.50 a jar but you can get 3 pizzas out of 1 jar. Give it a whirl....you won't be disappointed!
So this is my newest awesome food find from...you guessed it - Williams-Sonoma! Anyone who knows me knows that I am not crazy about pizza, especially New Jersey pizza (Hey..I grew up in New York!!). I think it's because I am very picky about tomato sauce which is why I like this so much. It is amazing on grilled pizza with fresh mozzarella. You can also spread it on sandwiches or toss with hot pasta.
It's a little on the expensive side at $11.50 a jar but you can get 3 pizzas out of 1 jar. Give it a whirl....you won't be disappointed!
7.12.2011
King Crab Legs with Butter and Breadcrumbs
King Crab Legs with Butter and Breadcrumbs
1 to 1 1/2 pounds of King crab legs, thawed
2 tablespoons unsalted butter melted
1/4 cup seasoned breadcrumbs
1/4 teaspoon salt
2 tablespoons grated Romano cheese
Turn the oven on broil with the oven rack set 6-inches away from the heat.
In a small bowl combine the breadcrumbs, salt and grated cheese. Split the legs lengthwise with a serrated knife and brush them with melted butter and sprinkle with the breadcrumb mixture. Broil them for 2 to 3 minutes, or until they are golden brown and piping hot.
If the crab legs turn golden brown before they become piping hot, place a tented foil over them and transfer them to a lower oven rack. Let them cook for a few minutes. Serve immediately.
1 to 1 1/2 pounds of King crab legs, thawed
2 tablespoons unsalted butter melted
1/4 cup seasoned breadcrumbs
1/4 teaspoon salt
2 tablespoons grated Romano cheese
Turn the oven on broil with the oven rack set 6-inches away from the heat.
In a small bowl combine the breadcrumbs, salt and grated cheese. Split the legs lengthwise with a serrated knife and brush them with melted butter and sprinkle with the breadcrumb mixture. Broil them for 2 to 3 minutes, or until they are golden brown and piping hot.
If the crab legs turn golden brown before they become piping hot, place a tented foil over them and transfer them to a lower oven rack. Let them cook for a few minutes. Serve immediately.
7.11.2011
Lobster Cream Pasta
Lobster Cream Pasta
4 - 6 oz. lobster tails
1/2 lb. pasta, cooked (spaghetti, ziti, bowties or medium shells)
3 tablespoon olive oil
2 cloves garlic, chopped
4 shallots, sliced thin
1/2 cup sliced white or portobello mushrooms
1/2 cup white wine
1 - 12 oz. can diced tomatoes in juice
1 1/2 cups heavy cream
Salt and pepper, to taste
Remove lobster meat from tails and cut into chunks.
In a large skillet over medium-high heat, heat the olive oil and saute the shallots, garlic and mushrooms until the shallots are translucent, about 8 minutes. Add lobster meat and saute for 1 minute. Add the white wine and cook until reduced by half. Add the tomatoes and simmer for 1 minute. Add the heavy cream and continue to let simmer until thickened. Season with salt and pepper and serve over the pasta.
4 - 6 oz. lobster tails
1/2 lb. pasta, cooked (spaghetti, ziti, bowties or medium shells)
3 tablespoon olive oil
2 cloves garlic, chopped
4 shallots, sliced thin
1/2 cup sliced white or portobello mushrooms
1/2 cup white wine
1 - 12 oz. can diced tomatoes in juice
1 1/2 cups heavy cream
Salt and pepper, to taste
Remove lobster meat from tails and cut into chunks.
In a large skillet over medium-high heat, heat the olive oil and saute the shallots, garlic and mushrooms until the shallots are translucent, about 8 minutes. Add lobster meat and saute for 1 minute. Add the white wine and cook until reduced by half. Add the tomatoes and simmer for 1 minute. Add the heavy cream and continue to let simmer until thickened. Season with salt and pepper and serve over the pasta.
7.08.2011
Marinated NY Strip Steak with Grilled Scallions
Marinated NY Strip Steak with Grilled Scallions
4 - 1-inch thick New York strip steaks - 8 to 10 oz. each, trimmed
Kosher salt and freshly ground black pepper
5 tablespoon canola oil
2 tablespoon reduced-sodium soy sauce
4 teaspoon chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
2 large cloves garlic, minced
10 large scallions, bulbs split in half lengthwise
Sprinkle the steaks with 1-1/4 teaspoons salt and 2 teaspoons pepper.
In a medium bowl, mix 4 tablespoons oil with the soy sauce, 3 teaspoons thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.
For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining tablespoon oil and 1/2 teaspoon each salt and pepper.
Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until desired doneness. Grill the scallions until browned and softened, about 5 more minutes.
Transfer the steaks to dinner plates, top with the remaining teaspoon thyme, and serve with the scallions.
4 - 1-inch thick New York strip steaks - 8 to 10 oz. each, trimmed
Kosher salt and freshly ground black pepper
5 tablespoon canola oil
2 tablespoon reduced-sodium soy sauce
4 teaspoon chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
2 large cloves garlic, minced
10 large scallions, bulbs split in half lengthwise
Sprinkle the steaks with 1-1/4 teaspoons salt and 2 teaspoons pepper.
In a medium bowl, mix 4 tablespoons oil with the soy sauce, 3 teaspoons thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.
For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining tablespoon oil and 1/2 teaspoon each salt and pepper.
Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until desired doneness. Grill the scallions until browned and softened, about 5 more minutes.
Transfer the steaks to dinner plates, top with the remaining teaspoon thyme, and serve with the scallions.
7.01.2011
Chicken with Lemon-Leek Linguine
Chicken with Lemon-Leek Linguine
6 oz. linguine
4 skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Cook pasta according to package directions, omitting salt. Drain; keep warm. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge chicken in flour, shaking to remove excess. Heat 1 tablespoon butter in a large non-stick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan and keep warm. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and lemon juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture and toss well to combine. Serve chicken over pasta mixture. Sprinkle with parsley.
6 oz. linguine
4 skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Cook pasta according to package directions, omitting salt. Drain; keep warm. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge chicken in flour, shaking to remove excess. Heat 1 tablespoon butter in a large non-stick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan and keep warm. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and lemon juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture and toss well to combine. Serve chicken over pasta mixture. Sprinkle with parsley.
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