Triple Berry Crisp
Fruit Filling
1 Pint of Blackberries
1 Pint of Raspberries
1-1-/2 cups of Strawberries cut in half or if big quarters
2 Teaspoons of Flour
3 Teaspoons of white Sugar
Juice of half a lemon
Toss the berries with sugar and lemon juice and let them sit for at least 30 minutes. The berries will begin to breakdown and let out some juice after about 30 minutes sprinkle the flour over the top of the berries and give them a gentle toss. Flour is a natural thickening agent and will help create a really thick and yummy sauce.
To make the crisp topping
1/2 stick of butter cut into pea size pieces
3 teaspoons of flour
1 cup of rolled oats
1/4 cups brown sugar
You want to make sure that the butter is very cold, and with a fork cut the butter into the flour, oats, and sugar. The texture is going to be very chunky. Sprinkle the mixed topping on top of your fruit and bake at 350* for about 30 minutes or until the butter has turned the oats into a golden delicious topping and the fruit begins to bubble up.
Serve with a scoop of vanilla ice cream and enjoy! This is the perfect cold weather dessert. There is nothing more comforting than this dessert. The tart berries mixed with the nutty oats and the creamy cold ice cream is like a party for your taste buds. This is fairly healthy as far as desserts go. On some occasions I have subbed the white sugar for splenda and it tastes the same. I would not suggest skimping on the butter, as it melts it does make the oats really nutty and helps create that crisp-ness. This can be made in individual oven safe bowls or make a big one for family style dessert. I hope you try it! Until next time.. eat, laugh, love & enjoy!
baked brie
Tuesday, November 5, 2013
Monday, November 4, 2013
It's that time of year
It is that time of year again. The temperature begins to drop, it starts to get darker just a tab bit earlier and I need to locate all of my sweaters and finally say good bye to my tank tops. It is soup season. I love soup, all varieties. I think it makes the perfect meal or side dish, and on a cold day there is really nothing more comforting than a warm bowl of soup as you relax in your favorite comfy chair or curl up on the couch while you catch up on DVR or read a good book.
Here is a SOUPer easy (hah I had to) butternut squash soup recipe that is creamy and filling. Garnish with toasted pumpkin seeds, a few pieces of popped popcorn, crumbled bacon, or you can even cut a grilled cheese sandwich into crouton size pieces and float those on top! YUM
1 Butternut Squash
Olive Oil to drizzle (estimate 2 teaspoons)
1 Quart of Chicken Stock in a Box
1/2 Large Spanish Onion or 1 Medium diced
1 Palm of Paprika
1/2 Palm of Cumin
1/2 Palm of Cinnamon
1/2 Palm of Brown Sugar
1/8 Palm of Nutmeg (this is really just a generous pinch)
3 squeezes of Agave from the bottle (if you substitute honey do one at a time and adjust to your sweetness preference)
Salt and Pepper to taste
Splash of Half and Half
Start by cutting your butternut squash down the middle so you have two long pieces. Drizzle with Olive Oil and sprinkle each half with salt, pepper, and brown sugar. Bake at 350* for 30 minutes. This will soften the squash enough for you to scoop it out of its skin. Squash is such a odd shape and the skin is tough, I have tried peeling it first and I always get fed up so I switched to this method. After 30 minutes let cool so you do not burn your fingertips.
In a pot on your stove top start to saute the onion, when they become translucent, add in your box of stock and the squash. Do not worry about cutting the squash, as it boils in the stock it will continue to soften and you are going to either blend with an immersion blender or transfer to a blender to puree. Add in your cumin, paprika, cinnamon, nutmeg and agave. Bring to a boil and reduce to a simmer cooking for about 30 minutes. Blend and taste. This is the time to add salt and pepper. I swirled in just a splash of half and half at the end to give this already creamy soup a really luxurious texture and mouth feel. Once pureed soup has cooled transfer to air tight safe tupperware for fridge/freezer storage. Or of course you can eat right away!
All of the spices used are really warm and have great soft spiciness to them. The initial squash flavor is sweet but as it settles in your mouth you are introduced to the smokiness of the paprika and cumin and the warmness of the cinnamon. This soup is easy, really healthy (makes approx. 6 cups and each serving is 0 WW points - since it makes 6 servings and you are using so little of Oil and Half and Half, the fat content of each serving is extremely low) and SOUPer satisfying. Until next time.. eat, laugh, love & enjoy!
Here is a SOUPer easy (hah I had to) butternut squash soup recipe that is creamy and filling. Garnish with toasted pumpkin seeds, a few pieces of popped popcorn, crumbled bacon, or you can even cut a grilled cheese sandwich into crouton size pieces and float those on top! YUM
1 Butternut Squash
Olive Oil to drizzle (estimate 2 teaspoons)
1 Quart of Chicken Stock in a Box
1/2 Large Spanish Onion or 1 Medium diced
1 Palm of Paprika
1/2 Palm of Cumin
1/2 Palm of Cinnamon
1/2 Palm of Brown Sugar
1/8 Palm of Nutmeg (this is really just a generous pinch)
3 squeezes of Agave from the bottle (if you substitute honey do one at a time and adjust to your sweetness preference)
Salt and Pepper to taste
Splash of Half and Half
Start by cutting your butternut squash down the middle so you have two long pieces. Drizzle with Olive Oil and sprinkle each half with salt, pepper, and brown sugar. Bake at 350* for 30 minutes. This will soften the squash enough for you to scoop it out of its skin. Squash is such a odd shape and the skin is tough, I have tried peeling it first and I always get fed up so I switched to this method. After 30 minutes let cool so you do not burn your fingertips.
In a pot on your stove top start to saute the onion, when they become translucent, add in your box of stock and the squash. Do not worry about cutting the squash, as it boils in the stock it will continue to soften and you are going to either blend with an immersion blender or transfer to a blender to puree. Add in your cumin, paprika, cinnamon, nutmeg and agave. Bring to a boil and reduce to a simmer cooking for about 30 minutes. Blend and taste. This is the time to add salt and pepper. I swirled in just a splash of half and half at the end to give this already creamy soup a really luxurious texture and mouth feel. Once pureed soup has cooled transfer to air tight safe tupperware for fridge/freezer storage. Or of course you can eat right away!
All of the spices used are really warm and have great soft spiciness to them. The initial squash flavor is sweet but as it settles in your mouth you are introduced to the smokiness of the paprika and cumin and the warmness of the cinnamon. This soup is easy, really healthy (makes approx. 6 cups and each serving is 0 WW points - since it makes 6 servings and you are using so little of Oil and Half and Half, the fat content of each serving is extremely low) and SOUPer satisfying. Until next time.. eat, laugh, love & enjoy!
Friday, November 1, 2013
As Seen On DDD: Arepa with Carne Mechada
I take a lot of inspiration for my cooking from things I eat at restaurants and see on TV. I like to memorize the flavors and colors and textures so that I can go home and try to re-create it. Cooking at home is pretty much always going to be a cheaper option to going out to eat, so anytime I can come close to making a copy cat at home I do!
There is a wonderful Venezuelan spot that Diners, Drive Ins, and Dives went to in Norwalk, CT. It is conveniently located minutes away from my apartment so I am a frequent visitor. From talking to a few of my hispanic friends I have learned about this corn cake/griddle cake/hispanic version of an english muffin, called an arepa. Arepa's are popular in Colombian cuisine as well as Venezuelan and I do not know how I lived until I had one. It is crispy on the outside and piping hot on the inside. They are about the size of an english muffin and cut in half and stuffed with any filling you can imagine -- eggs, chicken, pork, beef, veggies, nutella and fruit, the possibilities are endless.
I cannot tell a lie, my arepa recipe is still a work in progress. I followed the recipe provided on the masa* bag (*corn flour - available in the international foods aisle of most grocery stores). I suggest adding the water into the masa and go slowly, because you can always add more water. I made the error of adding the masa into the water so when the texture was to wet and I added more and more masa they fried up heavy. This takes practice but it is well worth the trial and error. Arepa batter should be thick like play-dough and then it is fried or baked.
My favorite filling is the carne mechada. It is a Venezuelan beef stew. You cook the meat down until it becomes fork tender and you can shred it. The shredded beef soaks in all the liquid it is cooked in and it really enhances the flavor.
I started by sweating a few tablespoons of sofrito (Goya makes a sofrito in a jar, best invention ever) along with 1 jalepeno minced. After the jalepeno looks like it has softened, add in 1 large spanish onion that has been quartered. Add in chunks of boneless short ribs and 1/2 of chicken stock in a box and 1 small can of crushed tomatoes. Bring to a boil and reduce to a simmer. Transfer the pot from the stove top to the oven and cook until the meat is tender. 325* for about 4 hours (check halfway through). Before shredding the meat, remove the onion -- it is basically just boiling so the texture isnt great, it has fulfilled its destiny by adding flavor. Shred the beef and put back in the liquid. This stuff is addictive. You will be eating it for days and when it is gone, you will just be thinking about it until the next time you make it.
Want to add a bit of a kick to your arepa? Try blending 2 chipotle peppers with 1 cup of sour cream. Add a dash of salt and you will have a wonderfully tangy and spicy condiment.
This is a perfect twist on comfort food. It is slow cooked meat, and a deliciously fried vessel to help get it into your mouth. No complaints with this dinner. Until next time.. eat, laugh, love & enjoy!
EZ BBQ @ Home
BBQ brisket... Now we all wish we could have amazing pit masters smoker's but sadly when you live in a small CT apartment a smoker is not really an option. I created a delicious rub and slow cooked my brisket long enough to give myself that delicious southern BBQ taste in less time and in the comfort of your own home.
This is a great Sunday Football meal. I start it in the morning after I have had my 3 cups of coffee and by dinner time it is ready. This is really good for any party, it is easy to prepare and once shredded guests can assemble their own sammy's. If you have a grocery you really like try picking up a variety of BBQ sauces your guests can add to their sandwich. Or make a vibrant vinegar based coleslaw and put a scoop in with your sandwich--very popular way to eat it in the south.
I give my brisket a rub down in a wildly flavorful paste. The measurements are not precise because I just go directly from the spice bottle into the palm of my hand, but I will do my best to give you measurements in "palms." I added all the spices and olive oil into my magic bullet to blend into a smooth paste, but you could probably use a blender.
Palmful of smoked paprika
Palmful chili powder
Half Palm of cumin
Tablespoon of agave syrup (honey would work the same -- this will balance out the chipotle pepper)
4 chipotle peppers from the can. Added some of the liquid from the can also
Generous pinch of salt and pepper
Tablespoon of minced garlic
2-3 tablespoons of Olive Oil
cooked at 275* for 4 hours covered and 325* for 3 hours. I do the last 45 minutes to an hour uncovered to create a crust and some carmelization of the rub on the brisket. Cooked low and slow to maximize flavor and give you that fall apart tenderness. When the brisket has cooled a bit take two forks and start tearing it to shreds and serve piled high on a potato roll! I strongly reccomend a potato roll. They have a sweetness and are so soft and really soak up all the BBQ sauce that we have worked so hard to create (the meat will release juices and when mixed with the wet rub it will create a great sauce). Accompany with jalapeño cheddar corn bread
I used this Paula Deen recipe http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe/index.html
I tweak it depending on what I want to serve it with. This particular version I added in 2 minced fresh jalapeno and about 1 cup of shredded sharp cheddar.
I hope next time you are frantic about cooking for a group you think of this recipe. I guarantee it will be a huge success and people will be so impressed with the flavors you coaxed out of the meat! Until next time..eat, laugh, love & enjoy!
This is a great Sunday Football meal. I start it in the morning after I have had my 3 cups of coffee and by dinner time it is ready. This is really good for any party, it is easy to prepare and once shredded guests can assemble their own sammy's. If you have a grocery you really like try picking up a variety of BBQ sauces your guests can add to their sandwich. Or make a vibrant vinegar based coleslaw and put a scoop in with your sandwich--very popular way to eat it in the south.
I give my brisket a rub down in a wildly flavorful paste. The measurements are not precise because I just go directly from the spice bottle into the palm of my hand, but I will do my best to give you measurements in "palms." I added all the spices and olive oil into my magic bullet to blend into a smooth paste, but you could probably use a blender.
Palmful of smoked paprika
Palmful chili powder
Half Palm of cumin
Tablespoon of agave syrup (honey would work the same -- this will balance out the chipotle pepper)
4 chipotle peppers from the can. Added some of the liquid from the can also
Generous pinch of salt and pepper
Tablespoon of minced garlic
2-3 tablespoons of Olive Oil
cooked at 275* for 4 hours covered and 325* for 3 hours. I do the last 45 minutes to an hour uncovered to create a crust and some carmelization of the rub on the brisket. Cooked low and slow to maximize flavor and give you that fall apart tenderness. When the brisket has cooled a bit take two forks and start tearing it to shreds and serve piled high on a potato roll! I strongly reccomend a potato roll. They have a sweetness and are so soft and really soak up all the BBQ sauce that we have worked so hard to create (the meat will release juices and when mixed with the wet rub it will create a great sauce). Accompany with jalapeño cheddar corn bread
I used this Paula Deen recipe http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe/index.html
I hope next time you are frantic about cooking for a group you think of this recipe. I guarantee it will be a huge success and people will be so impressed with the flavors you coaxed out of the meat! Until next time..eat, laugh, love & enjoy!
Tuesday, August 20, 2013
Who needs take out?
I love to slow cook meat. It makes the entire house smell wonderful, and it is little to no effort what so ever, I can chop & drop my ingredients and pop in my dutch over or slow cooker and come back a few hours later when I am ready eat and it is all set for me. This is a recipe for Asian short ribs. Brian (my boyfriend) came home from Costco with enough short ribs to feed an army, so we divided them up into freezer bags and them promptly began to come up with different flavors and idea's for each serving. The Asian short ribs came out so flavorful and tender -- they were salty, spicy, sweet and honest to goodness tasted like I had slaved in my kitchen, when in reality I just watched netflix all afternoon. A great twist on a Sunday meat supper!
Start by adding 1/2 lb of boneless short ribs cut into medium size cubes to a dutch oven or a slow cooker. To this we are going to add in our cold braising liquid, you want the meat and liquid to come up to temperature together.
Braising Liquid - I used foodnetwork.com and made my own additions to the recipe
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water (I used chicken stock instead of water)
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
I added 1/2 of frozen mango, 1/2 cup of frozen pineapple
Pop in the oven at 325* for about 3 hours covered and about 1 hour uncovered. The soy and brown sugar will start to reduce and get really sticky and sweet, it is awesome! When you have reached the 4 hour mark, start to shred your beef using two forks -- I am a glutton for punishment and used my fingers, but that gives me the opportunity to lick my fingers. Place the shredded beef back in the braising liquid and continue to cook stove top to reduce liquid if necessary. Serve over rice or you can take a healthy approach and use ice berg lettuce leaves and voilaaaa you have Asian lettuce cups! The cold crunch of the lettuce gives the dish a whole other element of surprise in your mouth, I would strongly suggest it.
No meal is complete without a side dish. I made an Asian coleslaw to go along side (or on top) of the short ribs.
1 cup of carrot cut in thin shoe strings
1 medium red onion thinly sliced
1 small red pepper in thin strips
1 small yellow pepper in thin strips
All tossed in a homemade sesame dressing (1/4 cup rice wine vinegar, 2 tablespoons of sesame oil, 1/4 cup smooth peanut butter, 1 tablespoon of garlic minced, and if you like it spicy add some crushed red) The dressing is going to be thick, but remember it is a slaw and you want the dressing to coat and stick to all the veggies! [This recipe gave us about 4 meals]
until next time..eat, laugh, love and enjoy!
This recipe gave us about 4 meals
Start by adding 1/2 lb of boneless short ribs cut into medium size cubes to a dutch oven or a slow cooker. To this we are going to add in our cold braising liquid, you want the meat and liquid to come up to temperature together.
Braising Liquid - I used foodnetwork.com and made my own additions to the recipe
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water (I used chicken stock instead of water)
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
I added 1/2 of frozen mango, 1/2 cup of frozen pineapple
Pop in the oven at 325* for about 3 hours covered and about 1 hour uncovered. The soy and brown sugar will start to reduce and get really sticky and sweet, it is awesome! When you have reached the 4 hour mark, start to shred your beef using two forks -- I am a glutton for punishment and used my fingers, but that gives me the opportunity to lick my fingers. Place the shredded beef back in the braising liquid and continue to cook stove top to reduce liquid if necessary. Serve over rice or you can take a healthy approach and use ice berg lettuce leaves and voilaaaa you have Asian lettuce cups! The cold crunch of the lettuce gives the dish a whole other element of surprise in your mouth, I would strongly suggest it.
No meal is complete without a side dish. I made an Asian coleslaw to go along side (or on top) of the short ribs.
1 cup of carrot cut in thin shoe strings
1 medium red onion thinly sliced
1 small red pepper in thin strips
1 small yellow pepper in thin strips
All tossed in a homemade sesame dressing (1/4 cup rice wine vinegar, 2 tablespoons of sesame oil, 1/4 cup smooth peanut butter, 1 tablespoon of garlic minced, and if you like it spicy add some crushed red) The dressing is going to be thick, but remember it is a slaw and you want the dressing to coat and stick to all the veggies! [This recipe gave us about 4 meals]
until next time..eat, laugh, love and enjoy!
This recipe gave us about 4 meals
Monday, August 19, 2013
Seared Scallops, a dinner that won't flounder
My name is Megan, and I LOVE SCALLOPS but I am afraid to cook them. There I have admitted it. I never would have thought I would let a protein get the best of me, but I first fell in love with scallops just about 8 months ago when I had the most perfectly seared scallops at my favorite celeb chef Alex Guarnaschelli's restaurant Butter, and decided that one day I would get up the courage to make them myself. Well this past Sunday was the day and let me tell you. Scallops aren't scary! So what, they are like crazy expensive and if they over cook they turn to rubber and it is money wasted. I had to take the bull by the horns (sorry I just can't think of a great seafood pun) and do it!
I went over to my local Whole Foods and picked out 4 fat chubby scallops and 10 perfect sized shrimp for my tex mex inspired seafood dinner: Seared Scallops with mango jalapeno salsa and lime marinated shrimp quesadillas. This is an easy preparation and tastes like a million bucks.
I marinated my shrimp in this kick ass lime marinade that can literally be used for anything. I keep this stuff in a bottle in my fridge. It is the perfect quick marinade because it has so much acidity that it will tenderize the protein with little to no time. I am telling you, once you make this stuff it will be like crack! It is sweet, spicy, tangy -- not only have I marinaded with it, I tossed it in with an Asian pasta salad and it was AMAZE-BALLS! Take a look below for the recipe
Lime Chili Marinade
1/2 cup of Rice Wine Vinegar
2 Tablespoons of Sesame Oil
2 Tablespoons of white sugar
juice of 2 limes
zest of one lime
heaping tablespoon of minced garlic
3 large pinches of crushed red pepper flakes (I went heavy because I am a spice whore, but adjust to your taste)
Marinate the shrimp for about 5 minutes per side. This is going to go quickly because the acid will start to cook the shrimp and we are not making ceviche we are making quesadillas. After about 10 minutes grill your shrimp about 2 minutes per side until the marinade has caramelized and the shrimp have gone from opaque to a pretty shade of pink.
To make the quesadilla, add a pat of butter to a hot skillet and put in the tortilla. The butter is going to give you a nice brown crust on the outside of your quesadilla. Sprinkle with cheese of your choice -- I went with a queso fresco and a Mexican cheese blend, when the cheese has started to melt add in your grilled shrimp (chopped for a more even distribution -- I want shrimp in every bite!) and fold over until cheese has melted fully.
Now it is the moment of truth -- SCALLOPS! My amazing boyfriend was a huge help in the preparation, he has had some professional cooking experience and is the most handsome and wonderful Sous Chef I could ask for ... with that being said, we preheated a skilled and added in our olive oil. Now the amount of olive oil will vary depending on the pan size, so what your are looking for is enough oil that when your drop your scallops the oil comes to about 1/8 of an inch high around the scallop. This helps create that great sear. The important thing is to not touch the scallop. You need be patient and let the crust form otherwise the scallop will stick and tear when your try to flip. For our chubby scallops we gave them about 2-3 minutes per side. The great thing is that the color of the scallop changes so you can kind of tell when it is time to turn them.
When both sides are seared to perfection, drain the excess oil on a paper towel and plate on a bed of mango jalapeno salsa. I hope you love it. Until next time... eat, laugh, love & enjoy!
Mango Jalapeno Salsa
2 mango's diced
1/4 of a ride onion minced
1/3 cup of chopped cilantro
juice of 1 lime
1/4 of a jalapeno minced
pinch of salt
I went over to my local Whole Foods and picked out 4 fat chubby scallops and 10 perfect sized shrimp for my tex mex inspired seafood dinner: Seared Scallops with mango jalapeno salsa and lime marinated shrimp quesadillas. This is an easy preparation and tastes like a million bucks.
I marinated my shrimp in this kick ass lime marinade that can literally be used for anything. I keep this stuff in a bottle in my fridge. It is the perfect quick marinade because it has so much acidity that it will tenderize the protein with little to no time. I am telling you, once you make this stuff it will be like crack! It is sweet, spicy, tangy -- not only have I marinaded with it, I tossed it in with an Asian pasta salad and it was AMAZE-BALLS! Take a look below for the recipe
Lime Chili Marinade
1/2 cup of Rice Wine Vinegar
2 Tablespoons of Sesame Oil
juice of 2 limes
zest of one lime
heaping tablespoon of minced garlic
3 large pinches of crushed red pepper flakes (I went heavy because I am a spice whore, but adjust to your taste)
Marinate the shrimp for about 5 minutes per side. This is going to go quickly because the acid will start to cook the shrimp and we are not making ceviche we are making quesadillas. After about 10 minutes grill your shrimp about 2 minutes per side until the marinade has caramelized and the shrimp have gone from opaque to a pretty shade of pink.
To make the quesadilla, add a pat of butter to a hot skillet and put in the tortilla. The butter is going to give you a nice brown crust on the outside of your quesadilla. Sprinkle with cheese of your choice -- I went with a queso fresco and a Mexican cheese blend, when the cheese has started to melt add in your grilled shrimp (chopped for a more even distribution -- I want shrimp in every bite!) and fold over until cheese has melted fully.
Now it is the moment of truth -- SCALLOPS! My amazing boyfriend was a huge help in the preparation, he has had some professional cooking experience and is the most handsome and wonderful Sous Chef I could ask for ... with that being said, we preheated a skilled and added in our olive oil. Now the amount of olive oil will vary depending on the pan size, so what your are looking for is enough oil that when your drop your scallops the oil comes to about 1/8 of an inch high around the scallop. This helps create that great sear. The important thing is to not touch the scallop. You need be patient and let the crust form otherwise the scallop will stick and tear when your try to flip. For our chubby scallops we gave them about 2-3 minutes per side. The great thing is that the color of the scallop changes so you can kind of tell when it is time to turn them.
When both sides are seared to perfection, drain the excess oil on a paper towel and plate on a bed of mango jalapeno salsa. I hope you love it. Until next time... eat, laugh, love & enjoy!
Mango Jalapeno Salsa
2 mango's diced
1/4 of a ride onion minced
1/3 cup of chopped cilantro
juice of 1 lime
1/4 of a jalapeno minced
pinch of salt
Wednesday, July 24, 2013
winner winner chicken dinner
-6 chicken thighs, bone in and skin on [as a member of WW i cooked the chicken with the skin on but when it came time to eat i removed the skin, boyfriend kept his on for an added crispiness]
-1 onion diced
-3 oz of dried apricots, cut in half
-1 can of diced tomato
-1 apricot beer [i happened to have a leftover Dogwood Apri-hops in my fridge which is part of the dishes inspiration]
-1 half of a box of chicken stock
-1 large teaspoon of brown sugar
Start by seasoning your chicken thighs with a little salt and pepper and place them skin side down in your dutch oven/oven safe large pot. you want to cook at a med-low temp to render out the skin's fat creating a bit of crispiness on your chicken thighs. once the skin looks crispy, remove chicken and add in the onions to begin to sweat, add in your can of tomato, beer, chicken stock, brown sugar and apricots. nestle the chicken back into the braising liquid, cover and pop in your oven for 2 hours at 325* COVERED. after 2 hours remove the cover and continue to cook for 30 min uncovered, this will give the liquid a chance to reduce and thicken. [side note, you can also reduce the liquid on your stove top]
The great part about this dinner is it is pretty much set it and forget it. it takes minimal effort in prep time and you get maximum flavor at eating time. i chose to serve this dish over a bed of cous cous because i thought it would really tie in with my middle eastern idea. cous cous is great, its good for you and really easy to make. 1 whole box will feed 4-5 people and it is good warm and just as good cold. for this dish i added some golden raisins and sliced almonds to add texture and flavor. the raisins added a bit of sweetness and the almond adds a nice crunch. Recipe is super easy, follow the box instructions [i sub the water out for chicken stock] when the cous cous is done use a fork to gently fluff and add in your almonds and rasins. serve on the plate as a bed for the chicken and voila time to eat!
A Taste of NoLa in CT
when I started to think about Sunday dinner i began to panic. let's be honest, we have all been in that situation between paychecks where money is just a little tighter than we would like, and we are just a little to lazy to run to the grocery store...in that case it is time to RAID...THE... PANTRY -- and fridge and freezer, and that is how i came up with this recipe for my NoLa style chicken and chorizo. this is a wildly flavorful dish, and it was super easy to make, only took about 30 minutes which is all i could stand in a hot kitchen in the summertime. try it out, feedback is always appreciated! eat laugh love & enjoy.
3 chorizo links [removed from casing]
1 lb of boneless skinless chicken cut into bite size pieces
1 medium red bell pepper
1 medium yellow bell pepper
1 medium red onion thin sliced, or 1/2 a large red onion
1/2 can of diced tomato
1/2 cup of chicken stock
heaping spoonful of minced garlic
salt pepper to taste
crushed red pepper flakes to taste
Start by rendering out the fat from your chorizo links. begin to break up the chorizo as it cooks down and it will almost resemble ground beef. once the chorizo has cooked through remove from the pan to a separate place and add in your veggies along with the garlic, the veggies will sweat down in the chorizo fat giving great flavor. when the veggies are just starting to soften add in the bite size cubes of chicken and cook until chicken has turned white in color. add in the diced tomato, chicken stock and bring to a simmer. the last step is to taste test so you can add your S&P and crushed red to your liking. my boyfriend and i are heat seekers so we really turn up the heat with our crushed red, but the chorizo adds a nice spice all on it's own so you will definitely want to taste your broth before adding.
i topped this over a bed of creamy, cheesy polenta. its healthier than mashed potatoes, better than pasta, and down right DELICIOUS! *recipe serves 6 = 5 points plus for WW*
1 QT of chicken stock
1 1/2 cups of polenta/corn meal
1/3 cup Parmesan cheese, grated
1 tbs butter
1/4 cup of heavy cream, or half and half
salt and pepper to taste
bring your chicken stock to a rolling boil, when you start to see bubbles whisk in your polenta so it does not clump and turn down the heat, splattered polenta will HURT if it gets on your skin. add in the cream, the butter and just before serving add in your cheese. it is creamy and the perfect supporting actor to the main dish! *recipe serves 10 = 3 points plus for WW *
Friday, April 12, 2013
Love Chicken
My boyfriend came up with the cute and clever name for a date night in dinner we had a few weeks back. I think he enjoyed himself so much that he has begged me to make it every day off I have had since that night. My boyfriend and I try to keep things fun and romantic by treating ourself to a "out on the town" date night once a week, and then a "date night in" once a week. It has become kind of a tradition over the past year, where he usually treats on our date out and in return I make a delicious meal full of flavor and love at home. This dinner was simple to pull together but tasted like it came from a restaurant. We paired it with a Caesar Salad and delicious garlic bread a la Brian (my boyfriends contribution) 
Love Chicken Recipe:
- Boneless skinless chicken breasts that have been butterflied out and pounded thinly
- Seasoned Flour (salt and pepper) and one egg in a separate bowl -- this will be the breading station
- 1 Cup of Ricotta - this is seasoned with garlic powder, crushed red pepper flakes: adjusted to your preferred heat level, lemon zest, salt and pepper, and just a tablespoon or two of Parmesan cheese
- One box of chopped frozen spinach that has been defrosted and then dried thoroughly
- Two Pieces of Prosciutto per chicken breast
The best way to create this dish is by making an assembly line. I find it goes much quicker and when I am hungry I want things to move along quickly. I start by combining the Ricotta mixture with the spinach. I should let you know that you want to use the zest of the lemon rather than the juice because the oil from the zest really permeates the mix and gives a lot of flavor with out thinning out the mixture. Set this aside.
Now on to breading the chicken. Dip the chicken in the seasoned flour and into the egg wash (beat one egg with a little bit of water) and then back into the flour. This double dip will create a nice brown crust. Pan fry the chicken breasts in olive oil just until you create a golden brown exterior. You are going to want to only cook part way because you will finish this dish in the oven (set at 350)Once chicken breasts have been browned and cooled we are going to start assembling the components of LOVE CHICKEN. Spread a generous amount of the ricotta mix on the chicken breast. Then overlap two pieces of the prosciutto so it will cover all of the chicken when it is wrapped. Put the chicken ricotta side down on the prosciutto and roll it up. Bake at 350 for about 10 minutes, this will allow the ricotta to get melty and the prosciutto to crisp up.
I served this with a delightful pan gravy I made: deglaze the frying pan with some chicken stock, butter and lemon juice, let it thicken and drizzle over the chicken.
Until next time, enjoy this with a loved one. Eat Laugh Love and Enjoy
Love Chicken Recipe:
- Boneless skinless chicken breasts that have been butterflied out and pounded thinly
- Seasoned Flour (salt and pepper) and one egg in a separate bowl -- this will be the breading station
- 1 Cup of Ricotta - this is seasoned with garlic powder, crushed red pepper flakes: adjusted to your preferred heat level, lemon zest, salt and pepper, and just a tablespoon or two of Parmesan cheese
- One box of chopped frozen spinach that has been defrosted and then dried thoroughly
- Two Pieces of Prosciutto per chicken breast
The best way to create this dish is by making an assembly line. I find it goes much quicker and when I am hungry I want things to move along quickly. I start by combining the Ricotta mixture with the spinach. I should let you know that you want to use the zest of the lemon rather than the juice because the oil from the zest really permeates the mix and gives a lot of flavor with out thinning out the mixture. Set this aside.
Now on to breading the chicken. Dip the chicken in the seasoned flour and into the egg wash (beat one egg with a little bit of water) and then back into the flour. This double dip will create a nice brown crust. Pan fry the chicken breasts in olive oil just until you create a golden brown exterior. You are going to want to only cook part way because you will finish this dish in the oven (set at 350)Once chicken breasts have been browned and cooled we are going to start assembling the components of LOVE CHICKEN. Spread a generous amount of the ricotta mix on the chicken breast. Then overlap two pieces of the prosciutto so it will cover all of the chicken when it is wrapped. Put the chicken ricotta side down on the prosciutto and roll it up. Bake at 350 for about 10 minutes, this will allow the ricotta to get melty and the prosciutto to crisp up.
I served this with a delightful pan gravy I made: deglaze the frying pan with some chicken stock, butter and lemon juice, let it thicken and drizzle over the chicken.
Until next time, enjoy this with a loved one. Eat Laugh Love and Enjoy
Tuesday, January 8, 2013
snap, crackle, WOW your friends
are you looking for a fun way to shake up the standard cupcake? how about turning the crowd pleasing rice krispie treats into a cupcake? think about it, it is the perfect and most satifying few bites and they are absolutley adorable! i am a busy girl and i love making cupcakes and my frosting from scratch but sometimes i just dont have the time or engery and that is why the rice krispie treats are so perfect! they take just minutes to make and in 15-20 minutes the marshmallow has set and you can eat and enjoy. here is the recipe: look on the side of the rice krispie box! i added colorful sprinkles into the melted marshmallow just for funsies. i added my own homemade frosting for an extra special touch but store bought is totally okay too, look below for my homemade buttercream recipe.
frosting: 2/3 cup of crisco vegetable shortening, 2 capfuls of vanilla, 3 capfuls of milk, and start with 1 cup of powdered sugar. add more a little at a time until the consistency is thick but creamy. you want a thicker frosting to hold the shape of a piping tip, but add more milk to get a thinner consistency if so desired. (this recipe will perfectly frost 12 cupcakes) until next time eat laugh love and enjoy!
Tuesday, January 1, 2013
warm up on a cold day
winter time means soup time...but let's be honest, sometimes we and by we i mean *I* dont always feel like leaving the warmth of my couch and the entertainment of my DVR to spend time cooking away, so i am going to share with you a easy and tasty tomato basil bisque recipe that you can pretty much assemble in between commercial breaks, let simmer for the length of a lifetime movie and you can have it to eat by the time you are ready to start the 8 pm line up on Sunday night.
the inspiration for this soup was the amazing black olive breadsticks my boyfriend and i bought when we were in NYC. we stopped at Dean and Deluca, which is an amazing gourmet grocery store. my eyes immediately locked onto these breadsticks and he and i knew that i would be making something tasty to accompany them for our Sunday football meal. i have always been a huge fan of tomato soup, to be honest the campbell's condensed tomato soup was my favorite growing up, but with no recipe and no desire to really grocery shop i was able to come up with my own tomato soup recipe that warmed us up and tasted like it had been cooking all day.
what you need: 4-5 slices of bacon chopped. 1 large onion diced. 2 cans of tomato's - crushed or peeled and whole. basil (i did go out to buy this i used fresh but dried will also work). half and half. salt, pepper, garlic powder.
what do do: render your chopped bacon in a hot large round soup pot. as the bacon renders you will start to see the fat accumulate at the bottom. THIS IS GOOD. cook the bacon until all fat has rendered out, and until the bacon is extremely well done. when the bacon is well done, remove and let it drain. snack on it if you like, or keep to add a crunchy topping onto of your soup. that bacon fat is like chef's gold it will add so much extra flavor to your meal it is crazy. sautee the diced onion in the bacon fat and cook until the onions begin to turn translucent. add in the tomato and the liquid from the can. cook for an additional 10 minutes. using an immersion blender, magic bullet, or food processor puree the tomato and onion mix. transfer back to your soup pot. add in a generous handful of fresh basil and allow this to come to a boil with the addition of 2 cups of chicken stock. the longer this simmers the more the flavor will intensify. just before serving stir in one cup of half and half (you can also use milk or cream, just happened to have half and half that day) this will give your bisque a creamy texture. ladle into a large bowl, add a topping, and enjoy!
toppers: chopped bacon, sprinkled with cheese, fresh basil, crumbled crackers, my boyfriend put popcorn in it which he loved, goldfish .. and dont forget some bread for dunking! keep warm in this cold weather, and until next time .. eat laugh love & enjoy!
the inspiration for this soup was the amazing black olive breadsticks my boyfriend and i bought when we were in NYC. we stopped at Dean and Deluca, which is an amazing gourmet grocery store. my eyes immediately locked onto these breadsticks and he and i knew that i would be making something tasty to accompany them for our Sunday football meal. i have always been a huge fan of tomato soup, to be honest the campbell's condensed tomato soup was my favorite growing up, but with no recipe and no desire to really grocery shop i was able to come up with my own tomato soup recipe that warmed us up and tasted like it had been cooking all day.
what you need: 4-5 slices of bacon chopped. 1 large onion diced. 2 cans of tomato's - crushed or peeled and whole. basil (i did go out to buy this i used fresh but dried will also work). half and half. salt, pepper, garlic powder.
what do do: render your chopped bacon in a hot large round soup pot. as the bacon renders you will start to see the fat accumulate at the bottom. THIS IS GOOD. cook the bacon until all fat has rendered out, and until the bacon is extremely well done. when the bacon is well done, remove and let it drain. snack on it if you like, or keep to add a crunchy topping onto of your soup. that bacon fat is like chef's gold it will add so much extra flavor to your meal it is crazy. sautee the diced onion in the bacon fat and cook until the onions begin to turn translucent. add in the tomato and the liquid from the can. cook for an additional 10 minutes. using an immersion blender, magic bullet, or food processor puree the tomato and onion mix. transfer back to your soup pot. add in a generous handful of fresh basil and allow this to come to a boil with the addition of 2 cups of chicken stock. the longer this simmers the more the flavor will intensify. just before serving stir in one cup of half and half (you can also use milk or cream, just happened to have half and half that day) this will give your bisque a creamy texture. ladle into a large bowl, add a topping, and enjoy!
toppers: chopped bacon, sprinkled with cheese, fresh basil, crumbled crackers, my boyfriend put popcorn in it which he loved, goldfish .. and dont forget some bread for dunking! keep warm in this cold weather, and until next time .. eat laugh love & enjoy!
anniversary dinner *the entree*
like i have mentioned before i like to research as many recipes as i can and then combine the best parts into my own creation. i made the most light and airy fried shrimp that retained no grease and were the perfect vessel for the chili garlic sauce i made. it was super simple and something i would suggest making if you were in a rush but wanted to really wow your dinner guest.
Batter - i did a dry, wet, dry dredge before frying my shrimp. i was able to get beautiful shrimp at my grocery store that were already de-vained for me. i kept the tails on so that my babe and i could have a little something to hold on to -- isn't it nice when you can cross that line in a relationship where eating with your hands is sexy?! anyway keeping the tail on also helps keep your hands clean when you are dredging the shrimp. i used a white flour and corn starch combo for the dry mix. i added a little salt and pepper for additional flavor. for once cup of flour i used 1/8 cup of corn starch. coat the shrimp in the dry mix and then dip into an egg wash - 2 eggs beaten and thinned with a little water. and then back into the dry mix. we want to shallow fry this, which means that you will want to really fill your fry pan with about an inch-inch and a half of oil. if you happen to have a fry daddy this would clearly work also. fry your shrimp until golden brown and until the tail turns a pinky color, it is about 3 minutes in total. allow your shrimp to drain on paper towel or a brown paper bag. season a tad with salt and pepper and serve with the chili garlic sauce.
ya know what else would be great?! if you did not have shrimp, or if they were expensive that day, try battering some green beans, or asparagus?! boneless skinless chicken breast cut into bite size pieces cook up in about 5-6 minutes and are a great vessel for this sauce also! i hope you try it and love it as much as my hunny! until next time eat laugh love and enjoy.
Batter - i did a dry, wet, dry dredge before frying my shrimp. i was able to get beautiful shrimp at my grocery store that were already de-vained for me. i kept the tails on so that my babe and i could have a little something to hold on to -- isn't it nice when you can cross that line in a relationship where eating with your hands is sexy?! anyway keeping the tail on also helps keep your hands clean when you are dredging the shrimp. i used a white flour and corn starch combo for the dry mix. i added a little salt and pepper for additional flavor. for once cup of flour i used 1/8 cup of corn starch. coat the shrimp in the dry mix and then dip into an egg wash - 2 eggs beaten and thinned with a little water. and then back into the dry mix. we want to shallow fry this, which means that you will want to really fill your fry pan with about an inch-inch and a half of oil. if you happen to have a fry daddy this would clearly work also. fry your shrimp until golden brown and until the tail turns a pinky color, it is about 3 minutes in total. allow your shrimp to drain on paper towel or a brown paper bag. season a tad with salt and pepper and serve with the chili garlic sauce.
ya know what else would be great?! if you did not have shrimp, or if they were expensive that day, try battering some green beans, or asparagus?! boneless skinless chicken breast cut into bite size pieces cook up in about 5-6 minutes and are a great vessel for this sauce also! i hope you try it and love it as much as my hunny! until next time eat laugh love and enjoy.
Subscribe to:
Comments (Atom)