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Friday, December 26, 2014

Slow Cooking Rice Pudding

Hey folks...Hope you enjoyed your holiday...Here is a sweet breakfast treat for the day after Christmas..Slow Cooking Rice Pudding...But you probably have to get up a little early to fix it.. This is assuming like me..You have the day off.

INGREDIENTS:

2 quarts whole milk (8 cups)
1/2 cup sugar
2 1/2 cups uncooked arborio or short-grain brown rice
1/2 teaspoon salt
1 teaspoon vanilla
2-4 cinnamon sticks
1 tablespoon butter
1 cup diced dried pears, cranberries, cherries, or raisins, optional
Dark chocolate chunks, optional

DIRECTIONS:

1.In a 3-1/2- or 4-quart slow cooker stir together milk, half-and-half, sugar, rice, and salt. Add vanilla bean and cloves. Cover and cook on low heat setting for 5 hours. (Do not stir).
2. Remove vanilla bean and cloves. Let stand 15 to 30 minutes before serving. (If pudding gets too thick upon standing, stir in additional milk to make desired consistency.) Serve warm or chilled with lingonberry sauce. Makes 16 servings.
Enjoy this nice mid winter treat! Eat Well My friends!

Thursday, December 25, 2014

Merry Christmas


Sunday, December 21, 2014

Pesto Penne With Deli Roasted Chicken

You in a rush...Need to cook something fast? Here is a quick and easy pasta dish that is sure to please.

INGREDIENTS:
  • ounces dried penne, mostaccioli or bow tie pasta (4 cups)
  • 2 cups broccoli flowerets
  • 1 7 ounce container purchased basil pesto (about 3/4 cup)
  • 2 1/2 cups bite-size slices of deli-roasted chicken, purchased refrigerated cooked chicken strips, or bite-size slices of leftover cooked chicken (about 12 ounces)
  • 1 7 ounce jar roasted red sweet peppers, drained and cut into strips
  • 1/4 cup finely shredded Parmesan cheese
  • Finely shredded Parmesan cheese (optional)
  • 1/2 teaspoon coarsely ground black pepper
DIRECTIONS:

Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.
2. In a small bowl, combine pesto and the reserved pasta water. Add chicken, roasted red peppers and pesto mixture to pasta in saucepan. Toss gently to coat. Heat through over medium heat. Add 1/4 cup cheese to pasta mixture and toss to combine. Divide the pasta among 4 warm pasta bowls. Sprinkle with additional Parmesan cheese, if you like. Top with coarsely ground black pepper. Serve immediately. Makes 4 servings.
 Serve this with a nice salad...
 and a white wine!
 Enjoy to the fullest!

EAt Well My Friends!

Wednesday, December 17, 2014

Cream Cheese Pound Cake

Can you believe how many posts I've done for this blog in just one week?  yeahhh...I'm givin this blog some love..

Doesn't that Cake in the above photo look delicious? Want to know how to prepare it?  Sure you do....That's what this blog is here for.....

It's called Cream Cheese Pound Cake..

INGREDIENTS:
1 1/2 cups butter, softened

1 8 oz package Cream cheese, softened


3 cups sugar


6 large eggs


1 1/2 tsp vanilla extract


3 cups all-purpose flour


1/8 tsp salt


DIRECTIONS: 

 Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. 

Gradually add sugar, beating 5 to 7 minutes. 

Add eggs, one at a time, beating just until yellow disappears. 

Add vanilla mixing well. 

Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. 

 Pour batter into a greased and floured 10-inch tube pan. 

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. 

This will help keep the cake moist. 

Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency.


 Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Fix yourself a big glass of cold milk to go with this..
Enjoy!

Eat Well My Friends!
 

Saturday, December 13, 2014

CAJUN CHICKEN STUFFED WITH PEPPER-JACK CHEESE

Does the photo above look good or what?  Yes it does...I go far and wide trying to find great recipes for this blog and I think I've hit the jackpot today with this one...

INGREDIENTS:

1 lb Boneless, skinless chicken breasts
4 oz Pepper-jack Cheese, shredded (you can use up to 6 oz
1 cup Frozen Spinach, thawed and well-drained

Sea Salt, to taste

Freshly Ground Black Pepper, to taste
2 Tbsp Cajun Seasoning
1 Tbsp Italian-style Dry Breadcrumbs

Lots of Toothpicks


2 Tbsp Olive Oil
DIRECTIONS:

Preheat oven to 350 degrees.
Pound to flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper-jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

DON'T SWEAT THE TECHNIQUE:
If you have little ones eating this or your spice tolerance is fairly low, halve the amount of Cajun seasoning and double the breadcrumbs.

Enjoy!  Eat well My friends!

Wednesday, December 10, 2014

Perfect Porterhouse Steak

No your eyes don't deceive you...This is three straight posts in a row...Hey..I've neglected this blog...I'm paying it a little more attention..

Okay,so I'm off pasta for a minute and I'm on to a perfect porterhouse steak...

This is simple... you start by going to the butcher or supermarket or wherever it is you go and buying a nice cut of steak...In this case...a 20 ounce Porterhouse steak...

INGREDIENTS:

  • 1 teaspoon olive oil
  • 1 tablespoon meat tenderizer
  • 1 teaspoon steak seasoning (Your choice, it doesn't matter..)
DIRECTIONS:

Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes. 

Preheat a grill for high heat. When the grill is hot, lightly oil the grate. 
 
Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your   desired degree of doneness.    
 
A Baked Potato with melted butter goes perfectly with this!
 
 


See? Simple...Enjoy!  Eat well my friends...

Tuesday, December 9, 2014

Bucatini with Butter-Roasted Tomato Sauce

I know this looks like Spaghetti, but I am told it's not...I am told that this is Bacatini with Butter Roasted Tomato sauce...It looks good doesn't it? Whatever it is called.

I am also told that roasting intensifies the flavor of tomato sauce.....This recipe will serve four...How about inviting three of your friends over for dinner tonight, with this and some White Wine on the menu? Huh?





INGREDIENTS:


  • 128-oz. can whole peeled tomatoes
  • 8garlic cloves, peeled, crushed
  • 2anchovy fillets packed in oil
  • ¼cup(½ stick) unsalted butter, cut into small pieces
  • ½teaspooncrushed red pepper flakes plus more for serving
  • Kosher salt and freshly ground black pepper
  • 12oz. bucatini or spaghetti
  • Finely grated Parmesan (for serving)
DIRECTIONS:

  • Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13x9” baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  • Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
  • Do Ahead: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.
MMMM...I can taste it now...Enjoy! Eat well my friends!

Monday, December 8, 2014

Winter Squash Carbonara with Pancetta and Sage


Hey Guys....and Gals...I'm back...You know me...I'll eat some pasta any time of year , but winter pasta dishes are especially satisfying. Braised meats, slow-simmered sauces, and plenty of cheese: It’s all here, in this pasta dish which is perfect for chilly weather like this.(I live in Philadelphia ,on the Eastern coast of the U.S. It's usually cold this time of year!)

INGREDIENTS: 


  • 2 tablespoons of olive oil
  • 4oz. pancetta (Italian bacon), chopped
  • 1tablespoon of finely chopped fresh sage
  • 12-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
  • 1small onion, chopped
  • 2 cloves of garlic chopped
  • Kosher salt and freshly ground black pepper
  • 2 cup of slow-sodium chicken broth
  • 12 oz. fettucine or linguine
  • ¼cup of finely grated Pecorino, plus shaved for serving.
  • DIRECTIONS:

    • Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
    • Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

      • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
      • Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.
      • Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.
      • Do Ahead: Squash purée can be made 3 days ahead. Let cool; cover and chill.

         Thank you to Allison Roman and Christina Holmes of Bon Appetit for this great recipe! 

        Enjoy...Eat well my friends!

Tuesday, November 18, 2014

Steak Chili

 
So Here just one week before I start printing holiday style recipes...Is something different... Steak Chili....
(No,I hadn't heard of it before today either!)This is really
A hearty version of chili with steak instead of hamburger....Check it out....

INGREDIENTS:
1 pound stew meat ( beef, cut into bite sized pieces )
2 cups onion ( sliced thinly )
28 ounces tomatoes ( crushed )
28 ounces kidney beans ( canned, drained and rinsed )
1/3 cup chili powder
1/4 cup ground cumin
1 teaspoon ground cinnamon
2 teaspoons oregano ( dried )
3 bay leaves
1 tablespoon brown sugar
1 tablespoon garlic ( minced )
1 1/2 cups beef stock ( fat free )
1/4 cup semi-sweet chocolate chips
3 corn tortilla ( diced )


DIRECTIONS:
  1. In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
  2. Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
  1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
  2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
  3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).
- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf
  1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
  2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
  3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).
- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf
  1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
  2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
  3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).
- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf
 Enjoy!  Eat well my friends!
  1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
  2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
  3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).
- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf
  1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
  2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
  3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).
- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf

Monday, November 10, 2014

Guinness Beef Stew

Last Month I only dropped two posts....I promise to do better this month....And in fact I already have...This is my third post this month....With that said..Let's get to it..

Here is a delicious meal or rather dish that's right on point for a night like tonight when the air is beginning to get cooler and one wants to stay in the house and chill..

Guinness Beef Stew...

INGREDIENTS:
3 pounds beef pot roast
3 parsnips ( large )
4 carrots ( large )
5 celery ( stalks )
1 white onion ( )
5 red potatoes ( )
1 pint Guinness stout ( beer )
1 1/2 quarts beef stock
1 tablespoon worcestershire sauce
1 tablespoon thyme ( dried )
1 tablespoon seasoning salt
2 teaspoons garlic powder
1 teaspoon black pepper ( )
1 package(s) frozen peas
1/4 cup cornstarch
1/4 cup water 

This will serve 15.

DIRECTIONS:
 
1 .  Cut the meat into bite-sized cubes.  Brown the meat in a pan with nonstick spray.  Once browned, transfer to a crock pot.  Deglaze the pan with beef stock and add to the crock pot.

2.Chop the vegetables into bite-sized pieces and add to the crock pot.
 
3. Add the Guinness Stout Beer , beef stock, and Worcestershire sauce to the crock pot.
 
4.Then you  Add the spices, and stir it up little darlins.
 
5. Cook on low for 8 hours.
 
6. Add the slurry and frozen peas in the last 30 minutes of cooking.  (Combine the cornstarch and water in a bowl and add to the stew.)
 
Voila!  There you have it...

Enjoy! Eat Well My friends!

Sunday, November 9, 2014

Duck With Kumquat Honey Sauce


Back again folks with another fine and exotic meal for the ages.....

Duck with Kumquat Honey sauce....Almost sounds x-rated......

Check it out:


Makes/Yield4 servings
Prep Time15 min

INGREDIENTS:

  • 4 duck leg portions
  • ½ teaspoon Chinese five-spice powder
  • 1¼ cups freshly squeezed orange juice
  • 2 tablespoons honey
  • 2 cloves
  • 1 tablespoon Cointreau or brandy
  • 10 kumquats, sliced
  • 1 tablespoon chopped flat-leaf parsley
  • salt and pepper
DIRECTIONS:
  • 1Place the duck legs on a rack standing inside a roasting pan, season well with salt, pepper, and the five-spice powder and roast in a preheated oven, 425°F, for 35 minutes.
  • 2Put the orange juice, honey, cloves, Cointreau or brandy, and kumquats in the roasting pan under the rack after roasting the duck for 10 minutes. Return the pan to the oven for the remaining 25 minutes.
  • 3Remove the duck from the oven and add to the roasting pan with the kumquat sauce. Simmer gently together on the stovetop for 10 minutes.
  • 4Add the chopped parsley to the sauce, thickly slice the duck, and serve piping hot with boiled potatoes and green beans. 
     
    Serve with a nice white wine...
     
    Enjoy..And Eat Well My friends...
     

Monday, November 3, 2014

Sweet Potato Bread Pudding

I really neglected this blog last month ,so I'm going to make up for that in a real big way this month..I'm coming back with some really good and innovative recipes...Like this one that I got from one of my Facebook friends...

Sweet Potato Bread Pudding.

INGREDIENTS:
  • 5 cups torn french bread pieces
  • 1 sweet potato
  • 3 eggs
  • 2 cups milk
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans, divided
  • 1 tsp. pumpkin pie spice
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tsp. vanilla extract
  • pinch of salt
  • Vanilla Sauce
  • 7 oz sweetened condensed milk
  • 1 tsp. milk
  • 1 tsp. lemon juice
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla extract


DIRECTIONS:

Step 1

Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes, until cooked through.

Step 2

Peel potato and place in a large bowl. Smash using a potato masher until smooth.

Step 3

Add eggs and mix using the potato masher again. Add sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Stir with a spoon.

Step 4

Add marshmallows, 1/4 cup pecans, bread, and milk. Gently stir until combined.

Step 5

Spray an 8 x 8 pan with non stick cooking spray. Add bread pudding mixture. Top with remaining 1/4 cup pecans.

Step 6

Bake for 55 minutes at 325 degrees.

Step 7

Vanilla Sauce: Whisk together all ingredients in a small bowl. Pour over warm bread pudding.

Serve this to your guests...Piping Hot....

Enjoy!  Eat Well My Friends!

Wednesday, October 29, 2014

Apple Butter Crescent Rolls


Thought I closed this blog down didn't you?   I thought about it...but I can't bring myself to do it...Just like I couldn't see myself closing down "Keith's Space " or" Escapades"...So with that out of the way ..here is my latest recipe...A sweet treat, just in time for the fall..Apple Butter Crescent Rolls!

INGREDIENTS:
  • 1 (8oz) can of crescent rolls
  • approx ¼ cup of apple butter
  • powdered sugar (for dusting the tops once baked)
  • honey (optional topping)
DIRECTIONS:
  1. Layout your crescent roll dough and separate at perforated lines.
  2. I like to line my cookie sheet with parchment paper, too.
  3. Use a spreader and smear apple butter on one side of each crescent triangle.
  4. Roll the triangles to form a crescent roll.
  5. Bake at 375 for 10-12 minutes or until golden brown.
  6. When they are done, they will be golden with apple butter coming from the seams.
  7. Sprinkle the tops with powdered sugar or top with local honey.
  8. Enjoy!

Saturday, October 4, 2014

Fennel Pork Meatballs

I'm going to just cut to the chase...Doesn't the idea of some meatballs served on the top of some Italian bow tie pasta as shown in then illustration above sound just delicious for any afternoon?

If the answer is yes...then here is my very simple cooking instructions for just such a thing!

INGREDIENTS:
  • 1 pound lean ground pork
  • 2 tablespoon roughly chopped flat leaf parsley
  • 3 tablespoons panko or breadcrumbs
  • 1 egg
  • 2 teaspoon fennel seeds
  • 1/2 onion, finely diced
  • salt and pepper
  • olive oil
DIRECTIONS-


  • In a small sauce pan, heat up a splash of olive oil over moderate heat. Add the onions and fennel seeds and cook until the onions are translucent and slightly brown, about 6-8 minutes. Remove the onions and fennel seeds from the pan, set aside to cool.
  •  In a mixing bowl, combine the ground pork, parsley, panko, egg, salt, pepper, and the cooled onions and fennel seeds. Mix well and shape into 1-inch size meatballs (about 1.5 to 2 tablespoons). Heat about a tablespoon of oil in a large skillet over medium-high heat until hot and shimmery. Add the meatballs to the pan, being careful not to overcrowd. Brown the meatballs on all sides, turning as needed, about 4-5 minutes per side, 20 minutes total. Check for doneness by cutting one open and ensuring there is no pink. Enjoy as an appetizer hot, or serve with your favourite sauce and pasta.
Have with Red Wine....
Enjoy!  Eat Well My Friends!

Sunday, September 21, 2014

Cinnamon Blueberry Crumble Muffins

It's Sunday and I feel like cooking a sweet treat before the football game!

Theses Cinnamon Blueberry Crumble Muffins (say that three times) will be a hit with your football crowd!!

INGREDIENTS:

  • 2 (17.5 ounce) Pillsbury Grands cinnamon rolls (5 rolls each)
  • 21 ounce blueberry pie filling
  • For the Crumble:
  • 1/4 cup butter, cold
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 cup pecans, chopped
  • For the Icing Drizzle:
  • the can of icing with the cinnamon rolls
DIRECTIONS:

    For the Cinnamon Rolls:
  1. Preheat oven to 350 degrees.
  2. Generously spray a jumbo muffin tin with non stick cooking spray and set aside.
  3. As gently as possible separate cinnamon rolls.
  4. Using a serrated knife, cut each roll horizontally in half.
  5. Place the bottom half of each roll into the prepared muffin tin.
  6. Add 2 tablespoons of the pie filling.
  7. Top with 1 tablespoon of crumble.
  8. Place the top of the cinnamon roll on top of the pie filling and crumble, press top down.
  9. Add another tablespoon of crumble.
  10. Bake 25 minutes or until the top is golden brown.
  11. Cool in the pan 10 minutes, run a knife or off set spatula around the edges to release the sides and continue cooling an additional 20 minutes.
  12. Cool completely on wire rack.
  13. Take the lid off the icing and microwave 5 to 7 seconds.
  14. Drizzle on cooled rolls.
  15. For the Crumble:
  16. In a small bowl add the butter, flour, sugar and pecans.
  17. Using your fingers blend the crumble together until well combined.
Notes:
This recipe is from Lady behind The Curtain

 Enjoy this and root for your team....In my case...I'm from Philadelphia so....GO EAGLES!
Eat and snack well my friends!

Saturday, September 20, 2014

Vegatable Friatta

Howwwwwwwwwwww about something totally different for a Saturday Morning...The last Saturday of summer 2014?  How about a vegatable Friatta?

Detective Carlotta Rodriguez-Wallace, my charactor from my fiction and poetry blog, ESCAPADES (shameless plug for my other blog) swears by it....
Here is her recipe :

INGREDIENTS:
  •   tablespoon 
    margarine or butter
  • 1/4  cup 
    sliced fresh mushrooms
  • 1   
    whole tiny new potato, thinly sliced
  • 1   
    green onion, sliced
  • 2   
    eggs, beaten
  • 2   tablespoons 
    milk
  • 1/4  teaspoon 
    dried basil, crushed
  • 1/8  teaspoon 
    salt
  • Dash pepper
  • 1/4  cup 
    shredded herb-flavored cheese or Swiss cheese
  • 2   
    cherry tomatoes, quartered
DIRECTIONS:
.
1.In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.
2.
Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.
Piece of cake right?

Try this.....It is a piece of heaven....

Enjoy and Eat well my friends !   (Thank you Carlotta!)

Monday, September 8, 2014

Provençal Pork Sandwich


It's Football season again...and there are non-traditional sandwiches that can be enjoyed both at home and at the game....(Provided you can sneak this one in...I doubt they are selling this at any stadium!) The Provencal Pork Sandwich...

Simply stated... While your favorite players are enduring an on-field pounding in pursuit of a win, you can be enjoying a much more pain-free victory in the comfort of your home in front of your flat screen TV or at a friends house with some friends...

This simple, delicious sandwich can be prepared ,I'm told in just 30 minutes.

INGREDIENTS: 

  • 1/4 cup(s) all-purpose flour
  • 1 large egg
  • 1 cup(s) panko breadcrumbs
  • 1/2 cup(s) Grana Padano or Parmesan cheese, grated
  • 1 pound(s) thin pork cutlets
  • 1/4 cup(s) pure olive oil
  • 1/3 cup(s) light mayonnaise
  • 2 tablespoon(s) pesto sauce
  • 1 loaf(s) French bread, halved lengthwise
  • 4 cup(s) frisée or mesclun salad greens
  • 2 tablespoon(s) red wine vinaigrette dressing
  • 1 jar(s) (12-ounce) roasted red and yellow bell peppers, drained, cut into wide strips
  • mixed olives, for garnish
DIRECTIONS:
  1. Place flour on a sheet of waxed paper. Beat egg with a fork in a small, shallow bowl and place bowl next to flour. Mix panko and grated cheese on another sheet of waxed paper and place on other side of beaten egg. Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour, then dip into beaten egg, then into the panko mixture to coat. Repeat with remaining cutlets.
  2. Heat olive oil in a large skillet, preferably cast iron, over medium heat, until oil is shimmering. Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp. Drain cutlets on paper towels.
  3. Mix mayonnaise and pesto and spread on cut sides of French bread. Toss frisée with vinaigrette and line bottom half of bread. Top with cutlets, then peppers and the remaining dressed frisée. Replace top of bread and cut into four portions. Serve with olives, if desired.

Friday, September 5, 2014

Celery,Apple and Fennel Slaw


Heyy folks...I'm back!  On this Blog at least.....Here is something you can fix that is good and doesn't cause you to have to turn an oven on during these last lazy crazy and hot days of summer...It's called Celery,Apple and Fennel slaw...

This update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken  even beef!

INGREDIENTS:


3 tablespoons extra-virgin olive oil

2 1/2 tablespoons apple cider vinegar

1 1/2 tablespoons coarsely chopped fresh tarragon

2 teaspoons fresh lemon juice

1/4 teaspoon sugar

3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves

2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds

1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

Kosher salt and freshly ground black pepper.


DIRECTIONS: 

Whisk first 5 ingredients in a medium bowl.

Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat.

Season to taste with salt and pepper.

And that's it...

Simple huh?

Enjoy!  Eat well my friends!

Saturday, August 23, 2014

Tebow Family Pizza


I don't know what or if this has anything to do with Pro-Football player Tim Tebow...But if it does....His family sure knows how to make a darn good pizza..

INGREDIENTS:
1    pound    ground beef, 80% lean meat
 
1/2    Green peppers ( chopped ) 

 
1    Dry Italian style spaghetti sauce mix

 
6    ounces    tomato paste

 
3/4    cup    water

 
7 1/2    ounces    buttermilk biscuit dough ( 1 tube )

 
1/3    cup    parmesan cheese, grated ( divided ) 

 
2    cups    mozzarella cheese


DIRECTIONS: 

  1. Preheat oven to 400 degrees F.
  2. In a large skillet, cook and stir beef and pepper over medium heat until met is no longer pink; drain.
  3. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7 to 10 minutes or until thickened, stirring occasionally.
  4. Separate biscuits from each other, and then separate each biscuit into two layers (half it!) Press biscuits onto the bottom and sides of a greased deep-dish 9″ pie plate to form a crust. Smush biscuits to seal any gaps. Sprinkle with ¼ cup Parmesan cheese; fill with meat mixture.
  5. Sprinkle with mozzarella cheese and 1 tablespoon Parmesan cheese. Bake for 15 to 18 minutes or until golden brown and cheese is melted.
Hey...I mean you don't have to be a Tim Tebow fan or even a football fan to enjoy something as good as this... Enjoy! Eat well my friends!

Wednesday, August 13, 2014

Feelin Good About Coffee


If You know me ,you know I start off nearly everyday with a hot steaming tumbler of coffee...I never imagined that coffee might actually be good for me...Go ahead, brew and pour your coffee. Some studies  have shown coffee can lower your risk of diabetes, liver cancer, Alzheimer’s and skin cancer..I'm not joking...Check it out-

Did you know for instance...A new study presented at an American Heart Association meeting found that young adults who drank a cup of caffeinated coffee boosted their blood flow compared to when they drank decaf?

 Researchers looked at blood flow in the finger, which indicates how well the body’s smallest blood vessels—particularly, the inner linings of these blood vessels—work. Studies have linked poor function of this lining to an increased risk of heart attack, heart disease and stroke.

The researchers suspect that caffeine opens up blood vessels and has anti-inflammatory properties.

Researchers at the Harvard School of Public Health reviewed data from three large studies–of nearly 200,000 adults—and found that the risk of suicide for adults who drank two to four cups of caffeinated coffee per day was half that of those who drank decaf or little or no coffee.

The researchers believe that caffeine boosts neurotransmitters in the brain, such as serotonin, dopamine and noradrenaline—acting as a mild antidepressant.

People who drank at least one cup of caffeinated coffee a day cut their risk of developing throat or mouth cancer compared to those who drank none.

The risk was 20 percent lower among those who drank one to two cups daily and 50 percent less if they drank more than four cups, states a study in the American Journal of Epidemiology. The authors say more research needs to be done to understand why.

Finally, If you love the convenience of single-serving coffee makers but hate how those plastic cups are piling up in landfills, three brands now offer a biodegradable, single-cup solution: Canterbury Coffee’s OneCoffee, San Francisco Bay’s OneCup and Organic Coffee Company’s OneCup.

I'm feelin pretty good about my morning joe now of days...

Drink well my friends!

Thursday, August 7, 2014

Churro Ice Cream Sandwich


My favorite Latina Detective,Carlotta Rodriguez-Wallace (from my blog Escapades) recently hipped me to this wonderful summer dessert...
She said- "While it hasn’t reached cronut-level fervor, this hybrid dessert has drawn major crowds with its crispy-chewy cinnamon-sugar shell filled with a creamy orb of vanilla custard."

It's national Ice Cream Day....And what a better way to celebrate it by having two scoops of your favorite ice cream and placing it between two churros..

So Enjoy!

Monday, August 4, 2014

Fettuccine with Lemon Ricotta and Zucchini

Knowing that I like everything Italian and Pasta related ,how could I resist when I came across this recipe in Wine & Food...

INGREDIENTS:

12    ounce    fettucine

1    tablespoon    olive oil
 
1    lemons ( finely grated zest ) 
 
1    zucchini squash ( large, halved lengthwise and cut into ribbons ) 
 
1    summer squash ( large, halved lengthwise and cut into ribbons ) 
 
2    carrots ( medium, cut into ribbons ) 
 
1    lemons ( juice of ) 
 
1    cup    chives ( handful, chopped )
 
1    cup    parsley ( handful, chopped ) 
 
1    cup    ricotta cheese

to taste    salt & pepper

DIRECTIONS:
 
Cook your pasta according to package directions.

Heat the oil in a large skillet and cook the vegetables together with the lemon peel over medium-high heat soft and slightly colored.

To make the ricotta sauce, stir all ingredients together in a bowl and season with salt and pepper to taste.
Drain the pasta, reserving 1/4 cup of cooking liquid. 
 
Add the pasta back to the pot with the ricotta sauce and the reserved liquid. Carefully mix in the vegetables and serve immediately.

  Have a nice white wine with this!
 

Enjoy!  Eat well my friends!


Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household