Shrimp with Ginger and Lime

I adapted this from a Wolfgang Puck recipe-  and cooked the shrimp with the snow peas under the broiler as opposed to the grill or BBQ. 

3 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1 tablespoon minced ginger
1 tablespoon brown sugar
1 large clove garlic, minced
1 teaspoon grated lime zest
1 teaspoon Asian sesame oil
1 pound large shrimp (16 to 20 count)
2 limes, each cut into 4 wedges
2 tablespoons chopped, fresh cilantro

mix together lime juice, olive oil, ginger, brown sugar, garlic, zest and sesame oil. pour over peeled deveined shrimp, marinate for 30 minutes.

I put mine under the broiler with some snow peas and served over brown rice.

Chili Chicken with Basil

Oh my stars.  If you like spicy, try this recipe.  It's just spicy enough that it stays with you, not so spicy that you want to cry. :)  The only thing I did different was to add a little chopped green onion with the basil.

Chili Chicken with Basil (from Women's Health magazine) 4 servings

1 lb. boneless skinless chicken breast, chopped into bite sized pieces
2 thai bird chiles (or serrano chiles)
1 tsp soy sauce
2 C loosely packed fresh basil (I chopped mine after measuring)
1 Tbsp fish sauce
3 cloves garlic
1/2 Tbsp peanut oil or canola oil
1/2 Tbsp red chili paste (I just used sriracha)
1 tsp sugar
1 tsp cracked pepper
Cooked Brown Rice, if desired, for serving (this is what I used)

1.

Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.)

2.

Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 2 to 3 minutes (be careful not to burn the garlic). Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.

3.

Add the pepper and basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately over brown rice.

Chicken Stew with Biscuits

It was cold and snowy the other night, a perfect stew night, and Scott & I had the house to ourselves, so I made chicken stew with biscuits.  I'm still trying to master the perfect biscuit recipe, so until I do, I use storebought buttermilk biscuit dough,  This is my own stew recipe, super simple, super easy, and really delicious.  I use a rotisserie chicken when I'm in a hurry, if I have the time, I roast my own chicken, and use the carcass to make stock. 

Chicken Stew with Biscuits (serves 6)

1 tube refrigerated buttermilk biscuits
2 stalks celery, diced
2 peeled carrots, diced
1 medium onion, diced
4 T extra virgin olive oil
3 T flour
4 C chicken stock
1 C milk or cream
salt and pepper, to taste
1 large rotisserie chicken, pulled from the bones and diced
parsley, for garnish

saute the celery, carrots, and onion in the olive oil until they begin to turn translucent and tender.  season with salt and pepper. 
add flour, cook for a few minutes to cook off the flour taste.
add chicken stock and bring to a boil.
add milk.
add chicken and allow stew to simmer. 

while stew is simmering, cook biscuits according to package directions.

If your stew needs to be thicker, you can make a slurry of cornstarch and broth to add to it, or you can mash up some butter in flour and add to the stew-  an old trick from culinary school.  :) 

when biscuits are just about done, taste stew for seasoning and re-season if needed.  Split biscuit into bowl and ladle stew over biscuits. Garnish with parsley.  :)  yay!  now devour!

stuffed peppers

  My thoughts on this one:  I thought this was a good recipe, but I tend to like things a little saltier and spicier.  Next time I'd do pepperjack instead of cheddar, and I'd grate it and mix it throughout.  I would also use taco seasoning to give the meat a spicier flavor.  If I were going for an italian style pepper, I think I'd use italian sausage and maybe a combination of cheeses.  But it's a good starting point. 

Stuffed Peppers

1 lb. ground beef

1/2 pkg. dry onion soup mix

1/2 c. water

6 asst. colored bell peppers

1 c. cooked white rice (or more if you like more rice)

• 1 jar of your favorite marinara sauce
• Cheddar Cheese
• 
  
• 
  
• Preheat oven to 350 degrees F.  In a skillet over medium heat, cook the beef with the onion soup mix and water until evenly browned.  Remove and discard the tops, seeds, and membranes of the bell peppers.  Parboil for 5 minutes.  Drain.  Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)  In a bowl, mix the browned beef, cooked rice, 1 cup marinara sauce. Spoon an equal amount of the mixture into each hollowed pepper, leaving about 1/4" or so space at the top. Spoon the remaining sauce over the stuffed peppers.  Cut cheddar cheese into sticks and insert 4 sticks an equal distance around inside edge of filled peppers.  Bake 1 hour in the preheated oven, until the peppers are tender.

potato pancakes

Giada's Potato Pancake recipe.  I love this alone, or with bacon gravy.  It's perfection. 

• 2 tablespoons olive oil, plus 1 tablespoon
• 1 onion, chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds Yukon gold potatoes, peeled
• 1 cup grated Parmesan
• 1/2 cup chopped fresh basil leaves

Directions

Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.


Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.


Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

lennypants :)

Poor Lennypants has puppy allergies.  Took him to the vet, where everyone ooh-ed and aah-ed over him, and told him what a handsome boy he is.  He was soooo good, save for chasing the office kitty after he got his belly shaved.  We've got steroids and ear drops, and are back home good as new.  Only problem now is he's got a taste of the big, bad world and thinks he's a man about town.  He keeps trying to make a run for it.  :) 

t-day photos

Such a fun day with family, good food, and just a little too much wine and kir royale.  Okay, alot too much.  :) 

eating, praying, loving.

"I've come to believe that there exists in the universe something I call 'The Physics of The Quest' -- a force of nature governed by laws as real as the laws of gravity or momentum.  And the rule of Quest Physics maybe goes like this: 'If you are brave enough to leave behind everything familiar and comforting (which can be anything from your house to your bitter old resentments) and set out on a truth-seeking journey (either externally or internally), and if you are truly willing to regard everything that happens to you on that journey as a clue, and if you accept everyone you meet along the way as a teacher, and if you are prepared - most of all - to face (and forgive) some very difficult realities about yourself... then truth will not be withheld from you.'  Or so I've come to believe.  I can't help but believe it, given my experience."  ~Elizabeth Gilbert

Let the Thanksgiving prep begin!!

Got the table set, grocery shopping done, flowers arranged.  Pay no attention to the puppy crate in the corner... ;)  My FAAAAAVORITE holiday is only two days away!!

my little munchkins

I'd never really done much research on pet food.  The food I normally feed my animals is having massive production issues, and I became tired of going to three different stores to try to locate their food.  So I started researching pet food, ingredients, processes, and what all of that info means. Really interesting... AND a little disturbing.

 I've switched to an all-natural, holistic brand pet food, for both my dogs and my cat.  The first three or four ingredients in every bag of food is MEAT.  Not corn, not grain, not preservatives...MEAT. I can pronounce all the ingredients and they are completely natural, normal foods.  Turkey.  Beef.  Sweet potatoes.  Green beans.  The pets LOVE it.   I'm realizing how awesome this natural pet food is.  If we are what we eat, then so are they.  And I want to keep my little babies with me as long as possible. 

Granted, it's expensive stuff.  But hopefully keeping them healthier means the payoff is lower and fewer vet bills and a longer life.

Test Turkey Day!

Today I tested the turkey recipe.  Holy turkey, batman.  It was SO good.  I'm excited for Thanksgiving.  We're doing a buffet style.  Here's what's on the menu:

Cocktails:
Kir Royale
Wine

Appetizers:
Cheese platter
Olive tray
Crudite & Dip
Deviled Eggs

Main Course:
Roast Turkey
Gravy
Mashed Potatoes
Sweet Potato Casserole
Green Bean Casserole
Sausage Stuffing
Flaky Rolls

Dessert:
Pumpkin Pie
Cherry Pie
Italian Creme Cake

It's going to be totally delicious.  And I'll be able to show off some of the redeco I've been up to :) 

happy happy :)

I was in the kitchen tonight, chopping, roasting, cooking, and drinking my favorite pinot grigio...and I said to Scott "You know, I think I've cooked more in the last few months than I have in the last several YEARS."  And it really struck me... I cook cook cook when I'm most happy.  When my life is in place and I don't have to worry about anything, I can truly concentrate on my passion, which is FOOD. 

I am a true foodie at heart...  I adore the ingredients.  The grocery store is my favorite store on the planet.  I love smelling the herbs, picking the perfect tomatillo, finding the best cut of meat, discovering a new CHEESE :)  I am really in my element. 

I'm just a happy girl.  Feeling really thankful.  :) 

Tapas for dinner!!

Piperrada con huevos y Patatas Bravas:

I love love love making large plates into appetizers, and these recipes for tapas from Bobby Flay are perfection.  The spanish concept of tapas is brilliant.  Little bites.  Perfection. 

Our grocery didn't have serrano ham, so I used prosciutto, and it was muy sabroso.  :)  Also, I have to confess to NOT reading the recipe for the aioli correctly, so I messed it up the first time and had to toss it.  I'd only bought one tomato, so I substituted cooked bell pepper for the tomato, and I gotta say...  it was the best mistake I ever made.  If you want a little extra flavor, try a pepper instead of the tomato.  Yum :) 

Pipperada:

Ingredients

• 6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
• 2 cloves garlic, sliced in half crosswise
• Extra-virgin Spanish olive oil
• 12 paper thin slices Serrano ham
• 1 medium Spanish onion, halved and thinly sliced
• 1 roasted red bell pepper, peeled, seeded and thinly sliced
• 1 roasted orange bell pepper, peeled, seeded and thinly sliced

• 2 cloves garlic, finely chopped
• 1/4 cup aged sherry vinegar
• 2 teaspoon finely chopped fresh thyme leaves
• 8 large eggs, lightly beaten
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.

Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.

Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.

Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter.

Patatas Bravas:

Ingredients

• Olive oil
• 1/2 small red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 tablespoon smoked paprika
• 3/4 cup prepared mayonnaise
• 1 large plum tomato, halved, seeded and roasted until soft

• Few dashes hot pepper sauce (recommended: Tabasco)
• Splash aged sherry vinegar
• Salt and freshly ground black pepper
• 4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
• Flat-leaf parsley leaves  

Directions

Preheat the oven to 375 degrees F. Place a baking sheet in the oven.

Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

Ina Garten's Cheddar Corn Chowder
serves 10

Ingredients

• 8 ounces bacon, chopped
• 1/4 cup good olive oil
• 6 cups chopped yellow onions (4 large onions)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups chicken stock
• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
• 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
• 2 cups half-and-half
• 1/2 pound sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Chicken Saltimbocca

We made this tonight with garlicky green beans with toasted pine nuts.  :)  Yum. 

Chicken Saltimbocca from Giada:  Serves 6

Ingredients

• 6 (3-ounce) chicken cutlets, pounded to evenly flatten
• Salt and freshly ground black pepper
• 6 paper-thin slices prosciutto
• 1 (10-ounce) box frozen chopped spinach, thawed
• 3 tablespoons olive oil
• 1/4 cup grated Parmesan
• 1 (14-ounce) can low-salt chicken broth
• 2 tablespoons fresh lemon juice

Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Cheesy Hash Browns

Updated with a photo...  I cooked them on the stovetop instead of in the oven, they were SO tasty.  We had them with over-easy eggs and coffee.  I adore breakfast for dinner.

This is a Bobby Flay recipe from "Brunch With Bobby" --serves 4-6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 medium Spanish onion, diced
• 1 1/2 pound small Yukon gold potatoes

• 2 teaspoons paprika
• Salt and freshly ground black pepper
• 1 1/2 cups grated aged white Irish Cheddar cheese
• Chopped fresh chives

Directions

Preheat the oven to 375 degrees F.

Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized.

While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon.

Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.

Leftovers: Risotto Cakes

Risotto changes in texture once it's been refrigerated.  So, I make Risotto Cakes with the leftovers, and they are DELICIOUS. 

Here's what you need: (makes 4 cakes, about 2 T each)

Olive oil
Leftover risotto, warmed to room temperature
1 egg, beaten
3/4 c all purpose flour
1 c panko breadcrumbs
Marinara Sauce(jarred is fine)

I have a 2 T scoop that I use to make sure each risotto cake is uniform.  I take 2 T risotto, flatten it just a little into a patty.  Dip into the flour, shaking off the excess, then into the egg, and finally into the panko breadcrumbs.  Set aside.  Repeat with the remaining risotto. 

Heat olive oil to medium high and place risotto cakes in hot oil, turning when crispy and dark golden brown.  Drain on paper towel and serve with warmed marinara for dipping. 

I made 4 cakes and served them as an appetizer for chicken ceasar salad.  Sadly, we ate all the evidence before I could snap a photo.  ;)

Parmesan Risotto

Made Parmesan Risotto tonight as an accompaniment to Orange Pepper flat chicken.  I LOVE making risotto, the whole process takes me to a very zen place.  :) 

Serves 4-6 as a side

1/2 large yellow onion, diced
1 garlic clove, minced
pinch saffron
1 t dried basil
1 t dried oregano
1 t dried thyme
1 3/4 C arborio rice
6-8 C chicken stock
3/4 C grated parmesan cheese, plus more for garnish
2 T heavy cream
2 T butter
2 T olive oil
salt and pepper, to taste

Heat chicken stock in saucepan and keep hot over low flame. 

In a shallow skillet, heat butter and olive oil over med. high heat.  Add onions and cook until tender and just beginning to turn golden.  Add garlic, cook for 1 minute.  Add saffron and stir to combine.  Season onions with salt and pepper.

Add arborio rice to skillet and toss with the onion and fat for a few minutes to toast the rice.  Add chicken stock, a ladel-full at a time.  Wait for the rice to absorb a ladel of stock, and stir frequently, then add the next ladel-full.  My rice usually takes about 35-40 minutes to absorb the stock and become tender. 

Once rice is al dente, add the cream, basil, thyme, oregano and parmesan cheese and stir until thickened, taste and re-season with salt and pepper. 

Served with a garnish of parmesan and chopped parsley, if you wish. 

White Bean Chicken Chili with Cheddar Scallion Bread

This is a white chicken chili with a delicious cheesy scallion bread-  both recipes by Giada De Laurentiis.
I substituted diced rotisserie chicken for the ground chicken as I prefer the texture and flavor, and added a little avocado for garnish.  It's super simple and really good on a cold day. 

White Beach and Chicken Chili
serves 4-6
Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Cheddar and Scallion Bread
serves 4-6
Ingredients
8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Grilled Dutch Potatoes with Onions and Fire Roasted Poblanos

One of the go-to meals that Scott and I do often is steak, either Ribeye or NY strip, with grilled veggies of some sort.  This combo is a definite winner. 


Grilled Dutch Potatoes with Onions and Fire Roasted Poblanos

approx 1 lb dutch potatoes
3 poblano peppers
1 onion
olive oil, to coat the veggies
salt and pepper, to taste
garlic powder and/or onion powder, to taste (for potatoes)

1. 1/2 the Dutch potatoes lengthwise, cover with water and parboil for approx. 10 minutes or until just fork tender.  Drain and return to pot.  Toss with olive oil, just to coat, salt and pepper- to taste, and garlic/onion powder, to taste, if you wish. 
2. Coat the poblanos with olive oil.
3. Cut the onion in half, root to tip, and then in eighths, so that each piece is connected by a little bit of root at the top.  Coat with olive oil, salt and pepper.

Heat your grill- I heat mine to about 500 degrees.  Place all veggies on a vegetable grill tray and grill, turning occasionally, until browned and tender.  You will want to allow the skin to blacken on the poblanos. 

Remove poblanos to their own bowl and cover with plastic wrap or foil, set aside. 

Remove onions and potatoes to a bowl, cover, and set aside.

Once the skin has steamed away from the poblanos, and have cooled enough to handle, peel the blackened skin, and remove all seeds from the inside of the peppers.  Slice into 1/4 inch strips. 

Add the poblano strips to the potatoes and onions, toss, and serve. 

Serves 4 as a side dish. 

Home Improvements

Finished the 1/2 bath revamp today.  The last photo is the "before," right after I'd started stripping all the wallpaper off the wall.  Quite a difference! :) 

Friday

I am a BIG fan of Friday.  :)  Feeling particularly good today though, for a great day at work, and then coming home to my favorite wine, dinner done, happy puppies, giggling kids and the love of my life waiting to give me a kiss and chat about our day.  Throwing some silent thanks to the heavens for blessing me with such a wonderful life. 

As soon as it gets cold again, busting out some Cheddar Corn Chowder, pot roast, and risotto.  I love love love autumn. 

Bath Reno

Soooo, the 1/2 bath reno is coming right along. I've got one coat of graphite paint up, and I'll do a second tomorrow... All that's left is installing the new hardware and mirror, and then putting in the corner shelf, towels, etc. I think it's going to look amazing, I'm SO excited. I like projects like this. I'll post photos soon.

Recipes from Rick Bayless

I made this recipe for dinner tonight-  it made 10 taco sized servings, and I have to say, it is DELICIOUS.  It's so different from your average taco recipe.  You will love it.  The crema mellows the poblanos and it is just amazing.  Not just good...amazing. 


**Just a reminder to get tortillas, since the recipe is for the filling only. 

 

Soft Taco Filling: Creamy Chicken and Greens with Roasted Poblano

Pollo a la Crema con Quelites, Chile Poblano Asado

Makes 4 cups, serving 8 to 10 as a soft taco filling or tapa
Recipe from Season 7 Mexico - One Plate at a Time

---

Ingredients

2 fresh poblano chiles
3 tablespoons olive or vegetable oil, plus a little more if needed
3 medium (about 1 1/4 pounds) boneless, skinless chicken breast halves
Salt
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
5 cups (lightly packed) coarsely chopped, stemmed greens (about 1-inch pieces is good)—you’ll need about 6 ounces spinach, 4 1/2 ounces Swiss chard, 3 ounces wild lamb’s quarters (quelites)
1 cup chicken broth
A little fresh thyme, if you have it
1 cup Mexican crema, crème fraiche or heavy (whipping) cream

---

Directions

1.  Roast the chiles.  Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable.  Rub off the blackened skin, then pull out the stem and seed pod.  Briefly rinse to remove any stray seeds or bits of skin.  Slice 1/4- inch thick.
2.  Brown the chicken.  In a large skillet, heat the oil over medium-high.  Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer.  When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more.  Transfer to a plate.
3.  Finish the dish.  To the skillet (still over medium heat), add the onion.  If there isn’t enough oil to lightly coat the onion, add a little more.  Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes.
Meanwhile, cut the chicken into 1/2-inch cubes.  Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it).  Raise the temperature to medium high.  Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes.  Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more.
Taste and season the mixture in the skillet with salt, usually 1/4 teaspoon. Stir in the chicken, let heat through for a minute to two, scoop into a serving bowl, and enjoy without hesitation.

Pork Green Chili (makes 8-10 servings)

·                     2 1/2 lbs pork roast, cubed in 1/2 in. pieces, dried with paper towel, and seasoned with salt & pepper
·                     2 tablespoons cooking oil ( I used canola)
·                     1 large chopped onion
·                     4 cloves minced garlic
·                     5 tablespoons flour
·                     1 (15 ounce) can diced tomatoes, drained
·                     2-3 C diced green chiles.  (I used roasted green chiles that I’d cleaned and frozen previously)
·                     3 large tomatillos, husks removed and coarsely chopped (optional)
·                     2 -4 teaspoons jalapenos (optional)
·                     4 C chicken broth
·                     1 C water
·                     1 T ground cumin (or to taste)
·                     1 T ground chili powder (or to taste) (optional)
·                     Salt, to taste
Directions:

Heat a dutch oven over high heat.  Add a tablespoon of oil, when hot, add cubed pork, in batches.  Brown the pork cubes, removing to a plate when browned, adding the next batch.

Add onion to the pork fat and cook until slightly golden and softened.  Add garlic and cook for 1 minute.  Add flour and allow to cook for a minute or so to absorb the fat...then add the chicken broth and water.  Scrape all the browned bits off the bottom of the dutch oven.

Add browned pork, tomatoes, tomatillos, green chiles, jalapenos, cumin, chile powder, and salt.  Bring to a simmer, taste and adjust seasonings if needed.

Cover and simmer for 2-3 hours.

Taste again for seasoning.  I always serve with sour cream, mexican cheese (I used queso fresco and asadero), tortillas, and cilantro.

*I like my green chili a little thicker, so at the end of the cooking time I thickened it with some cornstarch in broth.

Rick Bayless & home improvements!!

Scott & I attended a Rick Bayless author reception, book signing, and presentation last week, and it was amazing.  I got my book, Fiesta At Rick's, personalized, and a pic with Rick.  It was way cool. 

We've also been doing a bit of house redo lately.  New sitting room furniture, I found this great lantern and spiced cake candles at pier one.  Love them.  Next weekend I'm reno-ing the downstairs bath, so I'll take before and after photos and post soon!

Ina Garten's Beef Burgundy

• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole onions
• 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

nocoupons

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
• 1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley

Jalapeno Corn Casserole

This is a recipe that I made up years ago and I just dug it out last night for an accompaniment to flank steak.  I forgot to take a photo of this one before devouring it, so use your imagination.  ;) 

Serves 4

2 C Corn -- fresh or frozen.  If frozen, thaw it first.
2 C white rice, cooked and cooled to room temperature
3/4 C sour cream
2 oz. jalapenos, seeded and diced
1 1/2 C Cheddar OR Pepperjack cheese
1 egg, beaten

Preheat oven to 350 degrees.  Mix corn, rice, sour cream, jalapenos, egg, and 1 cup of the cheese.  Spread into a loaf pan.  Top with remaining cheese and bake at 350 for 25 minutes.  Turn on broiler and broil until cheese is bubbly and just slightly golden. 

I've been known to add cilantro and lime juice to the mixture as well.  Yum :) 

Brunchy.

Got so much done this weekend.   Great brunch at Cantina Laredo.  Mimosas, Bloody Marias, Crab Cakes Benedict, Huevos Rancheros.  Yum.  :)  Cleaned the carpets, we'll re-arrange furniture tomorrow.  Entryway table is fairly new, and the hurricanes I just bought today.  Good weekend with my Scott.  :) 

Homemade Potato Chips

These are super simple, super delicious, and you can put WHATEVER you want on them. I put salt, pepper, garlic powder, onion powder. But you could make them sweet, savory...whatever. Rosemary and garlic would be absolutely divine.

Slice the potatoes as thin as possible. This is the time to buy a mandoline, if you don't have one. They aren't very pricey. You can either brush them lightly with olive oil, or spray them with PAM, your choice. Preheat your oven to 350 degrees with the baking pans inside, so that the pans are hot when you put the potato chips on them. I just eyeball them and turn them over every 10 minutes or so, until they turn dark golden brown and crispy. They all cook at different times, so you'll want to stay close to your oven. As soon as you pull them out of the oven, put them on paper towel and sprinkle with your choice of seasoning. Once you do it a couple of times, you'll learn how quickly your oven will cook these potato chips. They are so good, so much healthier than the store bought deal. I like to dip mine in bleu cheese. Yum. :)

Croque Monsieur

Another Ina Garten classic.  I find that the cheese sauce is SO GOOD on french bread, like a fondue, also over steamed broccoli. 



Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

This is an Ina Garten recipe. The only thing I changed was putting the base in a blender and then adding some chicken at the end. I prefer the smooth consistency. I'm always guilty of adding a little more cheese too. :) I garnish with avocado, sour cream, cheddar and tortilla chips. You can never go wrong with Ina.



Makes 6-8 servings
Ingredients
•4 split (2 whole) chicken breasts, bone in, skin on
•Good olive oil
•Kosher salt and freshly ground black pepper
•2 cups chopped onions (2 onions)
•1 cup chopped celery (2 stalks)
•2 cups chopped carrots (4 carrots)
•4 large cloves garlic, chopped
•2 1/2 quarts chicken stock, preferably homemade
•1 (28-ounce) can whole tomatoes in puree, crushed
•2 to 4 jalapeno peppers, seeded and minced
•1 teaspoon ground cumin
•1 teaspoon ground coriander seed
•1/4 to 1/2 cup chopped fresh cilantro leaves, optional
•6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Hey Friends! :) For those of you that want to read about my life as an ass-kicker of cancer, go to JanuaryTwentyFifth

Otherwise, I'll be here, blogging about food, wine, life, love and other delightful things.