“I’m in love with this meal.”

I’ve missed you Kitchen.

This weekend was a great reminder how much I love you.

I love making simple fruit salads. This week’s fruit combo is melon and red grapes.  Last summer we were addicted to red grapes and peaches.
If somebody would have told me when I was young, “You will enjoy using your Melon-Baller”- I’m sure I would have thought they were a little strange. But really I like how it looks and I love that I don’t have to use a knife.

I love the way fresh cookies smell when they come out of the oven. Today I made: Milk Chocolate-Butterscotch Cafe Cookies (I made these this morning for a few people we’ve been meaning to thank.)

I love when my husbands gets involved in the kitchen with me. This weekend our new grill arrived (Weber Spirit e-210… so far… so good!)- and the hubby has been excited to try it out. I bought him the Webber Big Book of Grilling at Borders this weekend-
And when I said I needed help grilling some eggplant- he opened up the book and told me how he was going to help.

I guess you put some kosher salt on the on the eggplant for 30 minutes. This helps draw the bitterness out.  You put them on a cooling rake over a cookie sheet so it can catch the water.
After the 30 minutes he patted it dry and then brushed olive oil on it and grilled it.
Also the book said that you don’t put your eggplant in the fridge. So… we took ours out before cutting it in ½ inch slices.

Let me tell you where this going. So, Foodbuzz asked me a month ago if I wanted to try some new pasta… and F- being my favorite word (free)- I said sure. They sent me Buitoni’s Wild Mushroom Agnolotti. Now, I am a mushroom snob. If I order a pizza with mushrooms I ask if the mushrooms are canned or not. And if they are canned- I don’t order them. Side story: One night my hubby made a pasta- and put canned mushrooms in to “see” if I really could notice. Ha, ha and I could. But I love him for trying. P  Anways- another note my hubby hated mushrooms for most of his life- has embraced only in the last few years. So, I knew this was a good challenge for us.

This is how I ended up preparing it.  It was really in 4 layers.

Layer One: 1 eggplant (see how prepared above)
Layer Two: I sautéed 4 chopped garlic cloves, chopped red oven and a zucchini in olive oil. I added a fistful of fresh parsley and two fistfuls of spinach.  After the onions were soft I added a handful of fresh parm cheese.
Layer Three: The Buitoni: Boiled as directed.
Layer Four: Another sprinkle of cheese and some more fresh parsley.

Results? My hubby said, “You made lots of vegetarian meals that I love… but I’m in love with meal.“  And for my meat loving “This would be better with chicken”- husband- that is the best compliment I could ask for. I personally loved the freshness.  And that it didn’t feel heavy afterwards. The presentation turned out so well; that I would make this for family or close friends again.

Anyways- tonight I am making this Grilled Chicken Salsa Verde.

Learned about it from Betty Crocker’s the Mixer- (it’s these live cooking classes where you can talk to the actual Betty Crocker Kitchens…)  I checked it out for the first time last week- and loved there butter 101 lesson (seriously,  so helpful for the novice baker like me).
http://www.bettycrocker.com/themixer/

I’m not hungry… I swear… But I think I might want a little piece of chocolate to finish off that amazing lunch.

I love you too Cheerios.

I know I’ve been M.I.A. lately.

Blah, Blah, I was sick, yada, yada Out of town, this and that and one thing and another still adjusting to the new job and all that jazz .

The good news is healthy again- and ready to cook. We are getting a new grill this weekend…  so stay tuned.

Flickr

This is a test post from , a fancy photo sharing thing.

Book Review: Soul of a Chef

My foodie colleague let me borrow her copy of “Soul of a Chef”- written by Michael Ruhlman. I really enjoyed this book. It kinda felt like a Food Channel Inside Edition but for bookworms (Especially when Ruhlman follow a CIA group). I like how Ruhlman took us inside the kitchens and worlds of the 3 chefs. They all go through very different pressures- but with the same type of elements. Ruhlman makes a memorable 10 course literary meal.

It’s one of those books that when you get hooked into- you forget where you really are. I, for one- missed my train stop one time as I was reading. Heh.
There is one page in the book where one of Chef Thomas Keller goes through the experience of killing rabbits. He talks about the first time he did it wrong and rabbit screamed. Couldn’t get that vision out of my head for days for some reason.

I think out of the three main stories, I liked reading Lola chef Michael Symon. Probably the best because I felt he was the least pretentious.  I liked how he made it a partnership business with his wife. And I like how his workers were almost like family.  If I ever went back to the restaurant business, I would want to work there.

I think why I love this book is it asks the question, “What makes a great chef?” Is it their family influence? Is their determination? Is it their trained knowledge? Is it their ability to work under pressure? All of these elements are combined to make 3 very complex characters.

For the Foodies out there- this is a must read.  I’ve honestly just dived into the foodie books- so if you have a good suggestion- I’d love to hear it!

Weekend Goodies

Made this on Friday night in celebration for the hubby’s good grades.
“Healthified” Angel Chicken Pasta found on my Betty Crocker iPhone Application.

My hubby's new love... P

Now, haven’t cooked with meat since April of last year. With that in mind- I never knew I could make my husband so happy by cooking with meat again. Ha, ha. He said, “I could eat this every week honey. Really.”

Yesterday my Aunt and I went to Ann Slathers for brunch.
She talked about these amazing rolls she had 20 plus years ago.  Now, I’m not a huge fan of Sticky Buns- but boy these were good!
When I was there I had the most interesting omelette. I almost didn’t order it because it sounded a little gross.

Mexican Omelette – $8.95 An Avocado Delight

When I asked the waitress what it was she said, “ Omelette with guacamole inside and salsa on top.”

Not your average brunch!

Now, I’m a sucker for guacamole. So I went for it. Ahhhmazing! It was light! Not to crazy spicy and fun with the side of potatoes. I’ve never seen an omelette like that. I would have never paired guacamole with eggs. My aunt had something good but admitted my dish was even better.

Last night- stayed in and watched 10,000 B.C. and I made quick Greek Pizza with some Pillsbury crust (I think all the Pillsbury tubes were on sale this week-so I bought a few cans).

The Greek pizza just had diced spinach, diced tomatoes, and lots of feta cheese on it! Simple and delicious!

Greek Pizza Greatness!

Tonight- Dinner at the Aunts! I think she is making some recipes out of the new Martha Stewart- Real Simple Magazine. Yay!

Cherry + Ginger = Tonight’s Dessert!

Our good friends came over last weekend (and spoiled us greatly with some of the best restaurants around town! ).
They both have unique health diets. One is lactose intolerant. Other is allergic to shellfish, bananas, and some types of mushroom.
And me in trying out my vegetarian ways… it’s somewhat challenging in the kitchen to cook for all of us.

I feel bad. I meant to cook or bake for them while they were here but I wasn’t finding the creative energy. I found it today though. Here is something I tried out.

I wanted to marry two of my favorite sweet flavors. Ginger and Maraschino Cherries.
I love how ginger refreshes everything it touches.  I love the color and texture and taste of a maraschino cherry.  True story… I once ate an entire bowl of Maraschino cherries when I was young. I just love them.

Ingredients I used:
½ cup of water
Handful of dried cherries
2 tablespoons: Crystallized Ginger
6 oz of Maraschino Cherries (drained and diced)
2 teaspoons: cinnamon
Pillsbury® Refrigerated Pie Crust
Blackberry Jam
Handful of pistachio nuts- (chopped in little bits)
Optional:
Whipping cream (1 cup)
1 teaspoon of vanilla
2 teaspoons of sugar

This is how I put it together:
Take one piecrust out. Add a little flour to your cutting board. Cut out two decent sized squares, or triangles.

Spray a muffin top pan and preheat the oven to 375.  Lay the shapes over the muffin top indentations. With left over dough, reroll into one piece and continue to cut pieces. I think 4 shapes = 1 piecrust.

Take Blackberry Jelly and put at least a tablespoon in the middle.
Take minced nuts at sprinkle on top of jelly.

In small saucepan add ½ cup of water and handful of dried cherries. Add crystallized ginger and bring to boil. Add cinnamon. Stir and watch. After a couple of minutes once it looks like cherries are soaking up juices- turn off.

On a cutting board take drained maraschino cherries and dice up. Drain ginger- cherry mix and chop and mix with the maraschino cherries. Put a whole scoopful on over the nuts and jam.

Bring corners of dough together and pinch closed (might need a little water to keep closed.

Put into oven and bake for 8-10 minutes.

Optional: While baking- take heavy cream and whip it up in the kitchen aid. Add a dash of vanilla and a couple teaspoons of sugar. With take a few minutes to turn into whipped cream. (Helpful if bowl is cold like cream).

little and cute and full of flavor!

To Serve:
If you made the whipping cream- put a big spoonful in the middle of the plate. Place mini-pie on top.  Sprinkle with cherries and nuts.

Lot’s of fun! The ginger popped out just the way I wanted it to! The nuts prevented it from seeming too sweet. Probably could be turned into a big pie… but the small pies are fun for presentation.

Ginger + Cherry = Happy Me

The Reaction?
I thought this was lot’s of fun! The ginger popped out just the way I wanted it to! The nuts prevented it from seeming too sweet. Probably could be turned into a big pie… but the small pies are fun for presentation.

When the hubby ate it (w/o the whipped cream)- he said it was a unique hybrid of a cherry pie and an Arabic dessert that his grandmother used to make (sounds like coal lay cha). Pretty good for not having any recipes or cook books in front of me. ☺

I *heart* BOKA

Boka in Chicago = Ahhhhmazing.

Our dear friends took us here this weekend and treated the hubby and me. I’m still dreaming of the amazing pink grapefruit sorbet I had!

The only minor issue was our table was uneven. I soon forgot after I started tasting the food though! I forgot to take a photo of my beet salad- but the colors were stunning!

Sure a bit pricey- but worth it. Can’t wait to go back!

What Is Love?

I thought these links were great and worth passing on to everyone so close to Valentine’s Day.

http://www.bettycrocker.com/whatislove/Default.aspx

I love the kid at the end that says, “My heart goes boom, boom because… it goes boom, boom.” Hehe.

This baking contest I thought was great too… I love the GI Joe’s in the first video and the strawberry topping in the second video.

http://www.youtube.com/blog?entry=JgdHf3evSQs

I love you too Pillsbury!

I’ll give you a sneak peak at what I made for the hubby. This was dessert. Find out how to make it here…

Happy Valentine’s Day Foodies… I hope to update this weekend.

New Recipes, All Keepers

My Aunt Michelle’s favorite time of the day to entertain people is brunch. She’s mastered it. Here was brunch at her house last year.

Brunch done right...

(Um… I know I need to flip it…) For me, I’m starting to understand why she thinks it better than dinner. The flexibility for the cook is huge!

Our friend Sue came over for brunch last week and I made Betty Crocker’s Green Chili, Egg and Potato Bake. I like things I can make ahead so I can visit with the guest and I’m not in front of the oven the entire time. (It’s different though if I am with family and it’s like- “Let’s cook together”.)

 

Betty Crocker makes brunch easy!

 

 

What You Need:

3	cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
1/2	cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
1/4	cup chopped roasted red bell peppers (from 7-oz jar)
1	can (4.5 oz) Old El Paso® chopped green chiles, undrained
1 1/2	cups shredded Colby-Monterey Jack cheese (6 oz)
10	eggs
1/2	cup small-curd cottage cheese
1/2	teaspoon dried oregano leaves
1/4	teaspoon garlic powder
4	medium green onions, chopped (1/4 cup

 

Directions:

1.	Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
2.	In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.
3.	Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.
High Altitude (3500-6500 ft): In step 3, cover baking dish with foil; bake 30 minutes. Uncover; bake about 35 minutes longer.

 

 

I ended using two full cups of cheese vs. 1 ½  cups. Also, I just had a red pepper in the house- so I used that instead of canned roasted red pepper.

Hubby said it’s a keeper. And Sue’s review was MMmMMMm.  I would make it again, but maybe I’ll get a bit more creative… I wonder how it would taste with chopped zucchini?

 

I’ve been trying to encourage the hubby to cook more on the weekdays (when it’s possible for him).  The other night I came home to this!

Pesto Greatness!

Justin calls it Pesto-Pesto

What you need:

2 tbl sp. olive oil

 A package Smart Strips Chicken 6-10 oz.

½ of walnut pieces

1 crushed garlic clove

2 cups of torn baby spinach

1 tsp dried basil

salt and pepper

4 oz whole wheat pasta

2 tbl sp. shredded mozzarella (skim)

store bought Pesto- a couple spoonfuls (depending how pesto-ish you want it)

¼ cup red pepper

1 package of fresh mushrooms

Directions:

Make your pasta according to directions.

Heat oil & cook walnuts 3-4 minutes (on med-low)

Add garlic, spinach, basil, salt, and pepper

Add pesto, fake chicken, red pepper, mushrooms, and pesto

Cook for 3-5 minutes (med-low)

Toss with pasta and top with cheese

Yum. I encouraged my hubby to make this more often. I never knew fake chicken could taste so good. I honestly, thought he was trying to trick me and he put real meat in. Ha, ha. Yum!

 

Last night we made this for our new friends- @shunn and @chavoen. These are both out of the cookbook- From Earth to the Table- John Ash’s wine country cuisine.

Looks colorful eh?

Black Been Gazpacho Salad

·      See photo of the below.

 

TY google books for the quick photo

This I think was the big hit of the night. I think @chavoen is going out and getting the cookbook.  I think today with the leftovers I am going to add feta  and throw it in a pita wrap.

 

Rock Shrimp Cakes with Salsa Cruda

Oooo, la, la

How to make Rock Shrimp!

So, Jewel didn’t have Rock Shrimp. But I was still determined to make it. It was good but I bet it was made with Rock Shrimp for a reason. When they can be found, I will try them again. I didn’t have fresh parsley, so I used dried.  Salsa Cruda can be made up to an hour to 2 days ahead. 

Directions:

1.     In large sauté pan over medium high heat  combine the shrimp and wine and cook for a minute. The shrimp will still be translucent and half done. Drain the shrimp, saving the cooking liquid, cool shrimp and chop coarsely.

2.     Combine the egg, ½ cup bread crumbs, mayonnaise, mustard, parsley, green onion, Worcestershire sauce, Tabasco sauce, and dried shrimp if using.  Fold in rick shrimp and their cooking liquid and season with salt and pepper for taste. Form into eight cakes. Coat lightly with additional crumbs and refrigerate, uncovered for at least a few minutes or up to 2 hours ahead.

3.     In large sauté pan, melt the butter and sauté the cakes until lightly brown on both sides. Remove the cakes and keep warm. Divide the greengs among 4 plates. Place shrimp cakes on the greens and talk with salsa cruda.

 

How to make Salsa Cruda

gah… I need to go prep for Super Bowl… I’m making two things… and we need to leave in a few hours. 

 

Digital Tap (Press Here)

The other day my coworker (@edorr on Twitter) and I went to the Jewel-Osco right by work. She was picking up lunch and I wanted something to compliment my egg sandwich. We were getting ready to go but was distracted by an enormous end-cap. 

A large computer touch screen read:

Digital Tap

Savor Beer & Food Pairings

Beer and Recipe Ideas at your Fingertips

Okay. You have my attention.

I don’t know who made this fantastic configuration, but I think more companies should make them.

Let me walk you through the “experience”.

Like most beer websites- you have to enter your birth date. (Though, I always wondered, what stops a 15 year old from lying? Or if you type in a 21 and under date does something more kid friendly pop up?)  Once you are in though you have a few cool options.

 

What. Is. This?

 

 

 

Pick the beer you want to drink- and it will tell you the recipes that will complement them.

OR

 

Looks good eh?

 

 

Pick the type of menu you are having (Fish, Beef, Vegetarian…), from there pick the one of many recipes they suggest. And once you find a recipe you like, you can print it there, right on the spot for free.

 

Dinner idea printed in seconds.

 

And when it prints off it tells you the best beer pairings suggested. Which happen to be on sale on the end-cap you are looking at. You can click on the beers and learn more about them and where they stand in the line of suggested beers.

 

Some of the beers that were being promoted...

 

 

After 15 minutes of Oooo-ing and Ahhh-ing we headed out. Last night I was trying to Google search to see who was talking about this- and I couldn’t fine anything. On the printed recipe receipt it had 2008 Publications International, Ltd. What they should  of also done was make a micro website. It’s great information, why not?

Here is another reason I think this works in a sly way. And this is just my theory. You know when drinking wine became a trendy? Instead of us bringing a six-pack to a party- we were picking up a bottle of Shiraz instead. And at first I thought it was partly- we were growing up- and partly- it seemed like a better gift.

Heh. I feel like this is the Beers industry’s way of saying- we can just as trendy as wine. You want selection? Oh, we got that. Now, you go to Europe and they are used amazing beer selections. And they have great wine selections. Hence, why people drink lots. Ha, ha! Okay- we do also…  But that demand is hitting the US. My husband rarely drinks wine. Specialty beer though? You have his attention!  The classic brands aren’t doing it anymore for him (as much as they used to). Sure he appreciates the classics, but he’s curious about these new microbrews. 

Finally, I know red wine often goes with beef and white wine often works better with chicken and fish but I don’t know what kind of beer goes well with Beef, Chicken or Tofu. It used to be that it didn’t matter. But now it does. Thus, why the Digital tap is so great.  Nope, no need for a wine sommelier or beer specialist. Nope. Not when you just trying to get inspired to “find dinner” at your local supermarket.

Love it.

Pesto Lasagna with Leinenkugel’s Original… Mmm. Sounds good.