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.