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Friday, May 30, 2014

Orzo


Don't Ask!  This one 's name alone took me by surprise....Orzo.....But you have to admit...It looks good doesn't it?

It's a pasta salad from the Mediterranean ..This Mediterranean Pasta Salad would pair perfectly with some Gyros! 

Check out the recipe-

INGREDIENTS: 

 

3    cups    chicken ( diced (cooked chicken) )

1/2    cup    pasta ( (orzo pasta) )

1    cup    cherry tomatoes ( (halved cherry tomato) )

6    ounce    artichoke hearts ( (jar marinated artichoke heart drained) )

1/2    cup    kalamata olives ( chopped )

1/3    cup    craisins
 
1    tablespoon    capers ( optional (drained caper) ) 
INGREDIENTS (For the Dressing):

6    tablespoon    olive oil

2 1/2    tablespoon    vinegar ( (tarragon vinegar) )

1    tablespoon    tarragon ( chopped fresh )

1/2    tablespoon    lemon juice ( fresh )

1/2    tablespoon    Dijon mustard

1    tablespoon    sugar ( optional ) to taste    salt and pepper
DIRECTIONS:

In a bowl, whisk together olive oil, vinegar, tarragon, lemon juice, mustard and sugar. Season with salt and pepper to taste.

Place chicken in a bowl and mix in 1/4 cup of the dressing.

Cook the orzo pasta according to package directions. Drain and rinse with cool water. Drain well. 
Transfer to a large bowl. Add chicken, tomatoes, artichoke hearts, olives, craisins and capers. 
Gradually stir in remaining dressing, tasting as you go (some people like it with heavy dressing and others like it lighter on the dressing!)

Refrigerate until ready to serve.
Enjoy! Eat Well My Friends!

  

 

Wednesday, May 21, 2014

Denver Omelet Cup


I'm always looking for new ways to spice up traditional breakfast entree's and thanks to our friends at Martha Stewart, I've come up with the Denver Omelet Cup...

INGREDIENTS:

5 teaspoon(s) unsalted butter
  • 4 cup(s) (1 pound) frozen hash browns, thawed
  • 6 large eggs
  • 2 large egg whites
  • Coarse salt
  • Ground pepper
  • 1/2 small red onion, diced small
  • 1 small red bell pepper, stemmed, seeded, and diced small
  • 4 ounce(s) ham steak
  • 3 ounce(s) cheddar

  •  
    DIRECTIONS:
    1. Preheat oven to 475 degrees F. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
    2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.
    Don't forget to fry some bacon....


    Enjoy! Eat well My friends

    Friday, May 16, 2014

    Spaghetti Casserole


    Yall know that I love me some pasta.....Or anything Italian for that matter.....So I was trolling food websites and I cam across this dish...I just had to share....I mean...It would be rude of me not to share..Right?
    Special Thanks to Joyful Mama's Kitchen...Where this recipe originated..

    INGREDIENTS:
    • 6 oz spaghetti noodles
    • 2 lb jar of marinara sauce
    • 1 lb ground beef
    • 1/2 cup chopped onion
    • 8 oz cream cheese, softened
    • 1/4 cup sour cream
    • 1 cup cottage cheese
    • 2/3 cup Parmesan cheese
    • 2 cups shredded cheese ( I use cheddar/colby blend)
    DIRECTIONS: Preheat oven to 350 degrees.

    Grease 9X13 pan or two 8X8 pans.

     Boil noodles according to package, drain and stir with a drizzle of olive oil so they don't stick together.

    In a stand mixer combine cream cheese, cottage cheese, and sour cream.

    Mix well and set aside.

    Brown ground beef and onion until no longer pink. Drain.

    Add in jar of marinara sauce and stir.

    Begin by layering half of the noodles in the bottom of your greased pan.

    Top with 2/3 cup shredded parmesan cheese.

     Layer on the cream cheese mixture.

    Top with remaining noodles.

     Spread marinara sauce with ground beef over top. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.

     Let cook for 15 minutes before slicing and serving. Enjoy!

     *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed.

    Enjoy!  Eat and drink well my friends!

    Sunday, May 11, 2014

    Frittata My Love



    Want to make something special for your mother or your significant other who happens to be a mother?  Guys???

    Why Not make her a Frittata and serve it with a mimosa???Huh?? ehhhh?

    Check out these easy instructions...


    INGREDIENTS:
    • 6 eggs, beaten
    • 1 -ounce Parmesan, grated
    • 1/2 teaspoon black pepper
    • Pinch salt
    • 1 teaspoon butter
    • 1/2 cup chopped roasted asparagus
    • 1/2 cup chopped country ham
    • 1 tablespoon chopped parsley leaves
    DIRECTIONS:


    Preheat oven to broil setting.

    In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.

    Heat 12-inch non-stick, oven safe saute pan over medium high heat.

    Add butter to pan and melt.

    Add asparagus and ham to pan and saute for 2 to 3 minutes.

    Pour egg mixture into pan and stir with rubber spatula.

    Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
    Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

    Serve this with a nice tall Mimosa!

    There you go...Perfect Mother's Day Breakfast!

    Enjoy!  Eat and drink well my friends!

    Friday, May 9, 2014

    Lemon Poppy Seed Bagels


    Hey Everybody...It has been a minute hasn't it?   This is a breakfast treat...and I don't expect you to get up in the morning and prepare this....You may just go to Dunkin Donuts or a Bakery or Coffee shop around your way and order these with your coffee
    if you have the inclination.....OR......

    You might bake these the night before...Ahhhhhhhhhhhhhhh, now here's a plan....Check this out- (Special Thanks to Heather K. of French Press for this recipe)

    INGREDIENTS:
  • 1 envelope of active dry yeast
  • 1/4 cup of sugar
  • 3 1/2 cups of AP flour
  • 1 1/2 tsp salt
  • 1 1/2 cups of very warm water {110 - 120 }
  • juice and zest of one lemon
  • poppy seeds
  • DIRECTIONS:
     
  • Combine all of the dry ingredients
  • Add the water, juice, and zest
  • stir to combine
  • Knead the dough until you have a soft, smooth ball
  • cover and let rise until doubled {my dough took 1 1/2 hours}
  • Punch down and divide into 8 pieces
  • Roll each piece into a smooth ball {the smoother the ball, the better looking the bagel}
  • Press a floured finger into the center of each ball
  • Place on a lined baking sheet, cover and allow to rise 30 minutes
  • Bring a large pot of water to a boil
  • Boil 1 or 2 at a time for 2 - 3 minutes
  • Pre-heat the oven to 425
  • Once boiled, place the bagels on the lined baking sheet, sprinkle on the poppy seeds, and bake for 20 minutes - until golden brown.

  •  
    Enjoy These with a nice hot cup of coffee....
     
    Enjoy,Eat and Drink 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