- Prep Time: 15 minutes
- Cook Time: 480 minutes
Sunday, December 27, 2015
This vegetable curry combines the flavors of Thailand with some of winter’s best vegetables. Oh and it’s healthy, too, which means you can feel guilt-free indulging in that craving for all things chocolatey and sweet that winter inevitably seems to bring with it.
You can feel free to swap out the vegetables for any you’d prefer; this dish can handle whatever veggies you throw at it and still taste awesome. Trust me, you’ll have leftovers for days that you can freeze for later or keep in the fridge and have at hand for lunch or dinner.
1 can light coconut milk
3 1/2 cups vegetable broth
1 can diced tomatoes
1 tablespoon soy sauce
1 medium sweet potato
½ kabocha squash (what is that?-Google it!) or other type of sweet squash
½ head of cauliflower
1 medium head of broccoli
1 small onion
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
Juice from 1/2 lemon (or 2 – 3 teaspoons lemon juice)
Salt and pepper
1. Chop sweet potato and squash into approximately 1-inch pieces and place together in a bowl.
2. Break down cauliflower and broccoli into small florets and place together in a bowl along with red and green peppers, thinly sliced, and onion, quartered into about 1-inch pieces.
3. In a large pot over medium-high heat, bring vegetable broth, coconut milk, soy sauce and diced tomatoes to a boil. Add sweet potato and squash and reduce heat to medium, continuing to simmer for 15-20 minutes or until vegetables are tender.
4. Add ginger, curry powder, lemon juice and rest of the vegetables and cook for about another 10 minutes or until vegetables are tender. Add salt and pepper to taste.
5. Leave on low heat until ready to serve then slurp your little heart out.
Enjoy! Eat well my friends..
Saturday, December 26, 2015
- 1 bunch Tuscan kale, tough stems removed, leaves finely chopped (about 4 cups)
- 1 to 2 small cloves garlic, chopped
- 1/2 c. walnuts
- 2 tsp. grated lemon zest
- 1/4 c. freshly squeeze lemon juice
- 1/2 c. freshly grated Parmesan, plus more for serving
- 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
- kosher salt
- Black pepper
- 1 lb. sausage meat (sweet Italian or garlic and herb)
- 16 oz. dried spaghetti
- In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and ¼ cup olive oil and pulse to form a thick paste. Add ¼ more cup olive oil in a slow steady stream. Season with salt and pepper.
- Roll sausage into 1" meatballs. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add meatballs and cook, stirring, until browned, 10 to 12 minutes. Transfer to a paper towel-lined plate. Pour grease out of skillet and wipe clean with a paper towel.
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente per package directions. Drain pasta, reserving 1/2 cup pasta water.
- Add pasta, pesto, and ¼ cup pasta water to skillet and cook, stirring regularly, 1 to 2 minutes over low heat until pasta is evenly coated. Add meatballs and gently toss to warm.
- Divide pasta into bowls and top with Parm.
Posted by Keith at 6:00 AM
Friday, December 25, 2015
Saturday, December 19, 2015
These Juicy delicious lamb shanks (pictured above) are slow cooked to perfection with vegetables, with red wine, chicken broth, and herbs.
You can feel free to substitute about 1 teaspoon each of dried leaf rosemary and dried leaf thyme for the fresh herbs.
Serve these flavorful lamb shanks with mashed potatoes or a rice pilaf and or a tossed salad.
So check out the recipe..
- tablespoons olive oil or canola oil
- 4 lamb shanks
- salt and freshly ground pepper
- 1 large sweet onion, sliced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 teaspoon minced garlic
- 3 cups dry red wine, such as Cabernet Sauvignon or similar
- 2 cups chicken stock
- 1 sprig rosemary
- 2 to 3 sprigs thyme
Heat oil in a large skillet or saute pan. Add the lamb shanks, sprinkle with salt and pepper, and brown on all sides, about 6 to 8 minutes total.
Transfer the lamb to a slow cooker insert. Add onion, carrots, and celery to the skillet and cook, stirring, until onion is just tender.
Add the vegetables mixture to the slow cooker, along with the garlic, wine, and chicken stock. Add the herb sprigs, cover, and cook on HIGH for 1 hour.
Turn to LOW and cook for about 7 to 9 hours longer, or until lamb shanks are very tender. Or, cook on HIGH for about 5 to 6 hours.
This serves 4.
Now this is good cooking and eating...Enjoy! Eat well my friends!
Friday, December 18, 2015
I'm back with a sweet treat for the holidays....A sweet Apple Cobbler..
This apple cobbler is made with Granny Smith apples and a cinnamon-spiced cake batter topping.
- Apple Filling
- 5 cups tart apples, such as Granny Smith, peeled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 tablespoon butter, cut into small pieces
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, softened
- 1 egg, beaten
- cinnamon sugar for topping, optional
- Heat the oven to 375°. Butter a 9-inch square baking pan.
- Combine the sliced apples, 3/4 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into the prepared baking pan. Dot apples with the pieces of butter.
- In a medium mixing bowl, combine the 1/2 cup flour, 1/2 cup sugar, baking powder, and salt. Add the beaten egg and softened butter and beat until blended.
- Using a tablespoon, drop batter evenly over the apple mixture. If desired, sprinkle the batter with a cinnamon sugar mixture.
- Bake for 35 to 40 minutes, or until the apples are tender and crust is golden brown.
- Serve warm with cream or a scoop of ice cream.
Monday, December 14, 2015
Mincemeat and Granny Smith apples make this pie as delightfully golden as the childhood memories we associate with it. To save time, use store-bought dough to speed preparation.
- 1 tbsp. crystallized ginger
- 1 tbsp. sugar
- 2 c. mincemeat (such as Borden Nonesuch)
- ¼ c. brandy
- 2 2 Granny Smith apples
- 2 quinces
- 1 c. walnuts
- 1 c. golden raisins
- 2 oranges
- 1 lemon
- 2 2 piecrusts (for top and bottom crusts)
- 1 large Egg
- Prepare the filling: In a small food processor, combine the crystallized ginger and the sugar. Process until mixture is finely chopped. Set aside. Place the mincemeat, brandy, apples, quinces, walnuts, raisins, and orange zest and juice in a large saucepan and bring to a simmer. Continue to cook over medium-low heat, covered, until the fruit is tender -- about 30 minutes. Stir in the lemon zest and juice. Let cool to room temperature.
- Make the pie: Heat oven to 375 degrees F. Roll half the piecrust dough to a 10-inch round and fit into a 9-inch pie tin. Fill the pie shell with the quince mixture. Roll the remaining piecrust dough to a 10-inch round. Use decorative cookie cutters to make cutout patterns. Place the top crust over the pie and crimp the edges to seal. Add 2 teaspoons water to the egg and brush the edges of the crust and the surface with egg wash. Sprinkle the egg-washed piecrust with some of the reserved ginger-sugar mixture. Transfer the cutout pieces of piecrust to a cookie sheet, brush with some egg wash, and sprinkle with the rest of the ginger-sugar. Bake until just golden -- about 12 minutes. Bake the pie until the top is golden and filling is bubbling -- 35 to 45 minutes. Decorate the pie with the cutout pastry pieces. Serve warm.
Time-saver: Use store-bought dough to speed preparation.
Enjoy...Eat Well My Friends!
Sunday, December 13, 2015
Quinces are very hard and are shaped like fat pears with flat bottoms. When unripe, they are greenish in color. They are inedible unless cooked. Select quinces free of blemishes. Let them sit at room temperature several days until they ripen and turn golden yellow and give off a lovely floral aroma. They remain very hard even when ripe.
- ¾ c. sugar
- ¼ c. water
- ¼ c. unsalted butter
- 4 ripe quinces or tart apples
- 1 box gingerbread mix
- 1¼ c. Buttermilk
- vanilla ice cream
- Heat oven to 350 degrees F. Coat a 2x9-inch round cake pan with cooking spray.
- Mix sugar and water in a large skillet; bring to a boil over medium-high heat. Boil mixture 3 to 4 minutes, or until a light honey color. Add butter and reduce heat to medium; when butter is melted, boil mixture 1 minute, until light golden. Add quinces and cook 8 minutes, turning quinces several times, until lightly caramelized and crisp-tender when pierced with the tip of a knife. Remove from heat; cool in skillet 5 minutes. Pour quince mixture into prepared baking pan so slices cover bottom of pan evenly.
- Beat gingerbread mix with buttermilk with an electric beater until batter is smooth. Pour over quinces and carefully spread to edges of pan. Bake 40 to 45 minutes, until a pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 15 minutes. Invert onto a serving plate. Cool until cake is just warm (this cake is also delicious at room temperature). Serve with vanilla ice cream.
Saturday, December 12, 2015
Surely enough, there’s a homemade lo mein version that can be made in just 15 minutes from start to finish with ingredients you already have on hand.
For the sauce-
*If lo mein egg noodles cannot be found, spaghetti can be substituted.
And there you have it...Easy Lo Mein...Sounds pretty easy to me...
Enjoy! Eat well my friends!
Friday, December 4, 2015
A friend of mine told me about Turkey Apple and Hazelwood Salad...
Yes! A Salad!
- In medium-size bowl, mix together turkey, green onions, apple, yogurt, hazelnuts, mayonnaise, vinegar, pepper, and salt; cover bowl tightly and refrigerate at least 30 minutes.
- To serve, arrange 1 cup watercress on each of 4 serving plates and top each with a quarter of turkey mixture.
I promise...Thatis was the last leftover Turkey Rec ipe...Next week I'll be on something else.
Enjoy...Eat Well My friends.
Thursday, December 3, 2015
So How about a Curried Turkey,Apple and Watercress sandwich???
¼ c. mayonnaise
- In a bowl, combine mayonnaise, mango chutney, and curry powder.
- Spread on whole-grain bread and top 2 slices with turkey, apple slices, and watercress or arugula. Sandwich with the remaining bread slices.
Okayyyy, that ought to do it for your remaining turkey....
Enjoy! Eat well my friends!
Wednesday, December 2, 2015
Look at that! Huh? Thanksgiving was almostg a week ago and if you like me have leftover turkey and don't know what to do with it...May I suggest a Turkey,Brie and Bacon sandwich?
Creamy Brie and crispy bacon are the perfect complements to the classic leftover turkey-and-cranberry sandwich combo.
. 4 slices of rye bread
- Place rye bread on a broiler-proof baking sheet. Top 2 slices with cranberry sauce, sliced turkey, and Brie.
- Broil until the cheese melts, about 1 minute. Top the cheese with crisp bacon and baby spinach.
- Sandwich with the remaining bread slices.
Simple Huh? Stop by tomorrow for yet another Turkey Recipe.. Enjoy! Eat Well My friends.
Monday, November 9, 2015
This post for those of you not from Philadelphia,South Jersey or New York City...I'm going to give you the perfect hoagie recipe.
Note:You gotta go to the Philadelphia and South Jersey Region to pick up the hoagie rolls...These rolls are only made in the area of the United States...If you want to be authentic..You have to go there.
- 2 teaspoons red wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- 4 hoagie rolls (Remember,they gotta come from Philly or South Jersey)
- 1⁄4 lb prosciutto di Parma, thinly sliced
- 1⁄4 lb capicola, thinly sliced
- 1⁄4 lb genoa salami or 1⁄4 lb soprassata salami, thinly sliced
- 1⁄4 lb provolone cheese
- 1 large tomatoes, thinly sliced
- 1 small onion, thinly sliced
- 1⁄8 cup shredded lettuce
- Slice the rolls, but not all the way through.
- Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
- Remove some of the bread from the center of each half of roll.(if desired)
- Drizzle a little of the olive oil mixture on the bread.
- Place first the meats, then the cheese in layers.
- Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
Friday, October 30, 2015
As of this writing...I'm eating Pizza..I googled "Best Pizza in Philadelphi and this is the information I got-
Please keep in mind we are a one-man, one-oven operation," notes The Original Tacconelli’s website. "Waiting time may vary." Indeed, this is Philadelphia’s pizzeria célèbre, so expect a wait to match. Especially if you haven’t reserved your dough, in which case you may be waiting until the next day (Tacconelli’s advises that the best time to call is between Wednesday and Sunday after 10 a.m.).
It may not always have been this complicated to get a Tacconelli’s pizza (you have to assume times were simpler back in 1946 when it started serving pizza), but most who have had it will tell you it’s worth the effort.
There are four pies listed on the menu: Tomato (no cheese), Regular (a little cheese and sauce), White (salt, pepper, cheese, and garlic), and the Margerita (fresh basil and mozzarella).
These are wide crusts, liberally sauced and topped, and not uniformly presented. You can choose from a list of toppings to customize your pies (spinach, tomatoes, mushrooms, pepperoni, sausage, sweet peppers, anchovies, onions, prosciutto, basil, and extra cheese), just keep in mind that there’s a three-topping max on each pie, and that some have noted that the owner sometimes prefers to limit it to two. The move here may be the "Signature," which may not be listed: white pizza with spinach and chunks of tomato and garlic. Either way, you may want to bring more folks so you can order more pies. Just a thought.
I'm going to find this place and see for myself and then write a follow up to this...Stay tuned!
Monday, October 19, 2015
You serve these at your next tailgate and you'll be the hero!
Check it out-
- Olive oil
- 6 Spicy sausages
- 2 Bell peppers, sliced
- 2 Onions, sliced
- 6 Ball Park hot dog buns
- Salt and pepper, to taste
Coat grill with olive oil or nonstick cooking spray. Place sausages on grill and cook on medium/high heat, turning each sausage once until cooked through, about 12 minutes total. In the meantime, place veggies on grill and cook until soft and slightly charred. If you’re using a griddle, sauté veggies until cooked down.
Toast Ball Park buns and set aside.
Season veggies with salt and pepper and portion into 6 servings. Place each serving into a Ball Park hot dog bun and add a sausage to each bun. Serve with mustard if desired.
Enjoy! Eat well my friends....GO_______________________ (Place your team's name on the line!)
Wednesday, October 7, 2015
Heyyy there...I'm back....Bet you thought I had shut this blog down....No...Was just busy...
Here is a nice romantic Italian meal...Quick Parmesan breaded chicken and a zesty marinara and penne pasta work together for this easy fall dinner.
- 1/4cup Italian dressing
- 1 tablespoon butter, melted
- 3 tablespoons Progresso™ Italian style bread crumbs
- 5 tablespoons shredded Parmesan cheese
- 2 cups uncooked penne pasta (6 oz)
- 2 teaspoons vegetable oil
- 2 cloves garlic, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained
- 1 can (14.5 oz) fire roasted diced tomatoes, undrained
- 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
- 1/4 cup chopped fresh basil leaves
- 1.Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
- 2. Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
- 3. In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
- 4. Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.
Friday, September 11, 2015
Here is a quick meal, believe it or not that you should be able to prepare in under 28 minutes.
You were probably waiting all summer for this.....
4 chicken breasts, pounded 1/2" thick
- Preheat oven to 400 degrees F and line baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, combine panko and Parmesan and season with salt and pepper. Place eggs in another shallow bowl. Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat. Place breaded chicken on prepared baking sheet.
- Heat olive oil and canola oil in large, ovenproof skillet over medium-high heat. Working in batches, add breaded chicken and cook until golden, 3 to 4 minutes per side. Cover each chicken breast with slice of mozzarella and transfer to oven until mozzarella is melted and chicken is cooked through, about 10 minutes.
- Meanwhile, warm sauce on stovetop and stir in tomatoes and basil.
- Spoon sauce over chicken and garnish with fresh basil. Serve with green salad or a side of sautéed spinach.
There now does that look hard? It's not if you go shopping the day before and have all of the ingredients ready when you get home...
Enjoy! Eat well my friends!
Monday, September 7, 2015
- 1/4 Cup finely chopped shallots
- 3/8 Teaspoons salt
- 1/4 Teaspoon ground chipotle chile pepper
- 1/8 Teaspoon black pepper
- 1 Pound 90 percent lean ground sirloin
- 1/4 Cup refrigerated fresh salsa, divided
- Cooking spray
- 4 slices reduced-fat Monterey Jack cheese
- 4 Boston lettuce leaves
- 4 hamburger buns, toasted
This burger includes a tender sirloin patty made with shallots and spicy chili powder topped with all of the trimmings — and then some. We like to think of this as a beef burrito slammed inside a hamburger bun, with salsa, jalapeños, and Monterey Jack cheese.
Combine first 5 ingredients and 2 tablespoons salsa in a medium bowl. Divide mixture into 4 equal portions, shaping each into a ½-inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.
Place 1 lettuce leaf on bottom 1/2 of each bun; top with 1 patty, 1 ½ teaspoons salsa, and bun top.
Not Hard at all...ENJOY! Eat Well my friends!
Tuesday, September 1, 2015
It's the end of Summer. As the days wind down...I present something new...A cold soup, which I don't usually endorse...but which I think you should humor me and try just the same..
It's actually called Salmorejo... It is a very typical cold tomato soup from the south of Spain. It's similar to gazpacho, but creamier, thicker, and more flavorful. The soup is perfect to bring to a party, as it can be made ahead of time.
Salmorejo is garnished with Serrano ham, or even better, Iberico ham, along with some hard boiled egg and bread croutons. The ham contributes flavor, the bread adds the crunchiness, and the egg gives the whole thing some texture. Make sure to invest in good ham, high-quality olive oil, and very ripe tomatoes.
- 2pounds ripe tomatoes
- 2 garlic cloves
- 3 slices of white sandwich bread or country bread
- 1/2cup extra-virgin olive oil
- 1teaspoon salt
- 1tablespoon cider vinegar
- 2tablespoons chopped Serrano ham (or prosciutto)
- 1 hard boiled egg, chopped
- Bring 2 quarts of water to a boil in a medium saucepan. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30 seconds, in small batches. This makes removing the skin much easier.
- Peel and quarter the tomatoes, then put them in a blender. Add the garlic cloves. Soak the bread in water for a few seconds, squeeze it with your hands, and add it to the blender. Purée until smooth, about 3 minutes depending on your blender.
- Open the blender and add the oil, salt ,and vinegar. Put the top on the blender and purée for 10 more seconds. Pour the soup into a bowl and refrigerate for at least 2 hours.
- Serve in individual soup bowls and garnish with croutons, Serrano ham, and hard boiled egg. Drizzle with olive oil.
Thursday, August 13, 2015
2 Cups water
In a 1-gallon storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt, and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine. Preheat grill or grill pan to medium high heat. Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes. Transfer to plates, garnish with blue cheese, and serve.
How is that for something different,Huh?
Enjoy! Eat Well My Friends!
Wednesday, August 12, 2015
Let prosciutto and arugula shine in this simple summer spaghetti dish-
- 12 oz. spaghetti(Duhhh, that's a no brainer...)
- Bring a large pot of salted water to boil. Cook spaghetti until al dente, 8 to 10 minutes. Drain, reserving 1 cup of cooking liquid, and return to pot.
- Zest and juice 1 lemon and place in a small bowl. Thinly slice remaining ½ lemon into half moons and remove seeds. Set aside.
- Add lemon juice and zest, butter, Parmesan, and ½ cup pasta water to pot. Stir gently to combine, adding additional pasta water until creamy. Add red pepper flakes, prosciutto, arugula, and lemon slices and toss until arugula just begins to wilt. Season with salt and pepper, garnish with Parm, and serve.
A Glass of Ice Tea should accompany this...
Tuesday, August 11, 2015
This is a quick and easy dinner that even you picky eaters out there will love, try this Asian Grilled Chicken recipe..
4 boneless skinless chicken breast
1/2 cup low sodium soy sauce
2 clove(s) garlic ( minced )
1 teaspoon ginger ( minced )
1/4 cup brown sugar
2 tablespoons chili sauce ( sweet )
1 teaspoon sriracha
1/2 teaspoon sesame oil
1 tablespoon rice wine vinegar
to taste green onion ( for garnish, optional )
to taste sesame seeds ( for garnish, optional )
- In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
- Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
- Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
- Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Enjoy! Eat Well M y friends!
Tuesday, August 4, 2015
Before you laugh...check it out-
- 8 ounces spaghetti
- 2 cups grape tomatoes, halved lengthwise
- 2 jalapeños, stemmed, seeded, and halved lengthwise
- 4 cloves garlic, left whole
- 1/2 yellow onion
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, plus more as needed
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups (8 ounces) shredded monterey jack cheese
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/2 cup cilantro, chopped, plus more for garnishing
- 2 teaspoons fresh lime juice
- Salt and black pepper
- 4 cups cooked chicken, shredded
- Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
- Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse under cold water, and transfer the spaghetti to a baking dish.
- Meanwhile, turn on the broiler, and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapeños on the prepared baking sheet skin side up, along with the whole garlic cloves and onion. Broil for 5 to 7 minutes, until the tomatoes, jalapeños, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice.
Slowly pour in the milk, and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
Once the sauce thickens, immediately turn off the heat, and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and pepper. Pour the sauce into the cooked spaghetti, and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.
DON'T SWEAT THE TECHNIQUE- (Tips)
Chicken spaghetti is an old Texan favorite, a casserole where spaghetti, chicken, tomatoes, chiles, and cheese all come together to create a satisfying dish. Many recipes, including the one in my great-grandmother's collection, call for canned soup, but I've replaced it with a simple cheese sauce instead. I also blacken grape tomatoes, jalapeños, garlic, and onion under the broiler for a lively fire-roasted flavor.
Enjoy! Eat well My Friends!
Monday, August 3, 2015
I couldn't pronounce this either....but it's Veal....something I can pronounce with Ham and Sage and it's very good...Check out this recipe from Chef Patrik Jaros...-
- 600 g veal meat from the joint
- 8 thin slices of Parma ham
- 2 T Oil
- 3 T butter
- ⅛ litre dry white wine
- ⅛ litre veal stock
- 16 sage leaves
- Freshly ground black pepper
- Cut the veal meat in 8 scallops. Pound them with a meat tenderizer until flat; season with salt and pepper.
- Put two sage leaves on each scallop.
- Lay a slice of ham on each piece of veal. Rotate and season with salt the other side.
- Sauté the veal scallops in 1 T of hot butter for 3 minutes on each side; remove from the pan and keep warm.
- De glaze the pan juices with the white wine; add the veal stock and cook until thickened.
- Stir 2 T of cold butter into the hot sauce.
- Season again with salt and pepper and place the veal scallops in the sauce. Mix gently and serve with white bread.
Enjoy! Eat Well My Friends!
Saturday, August 1, 2015
I got this from the website-Hugs and Cookies- They said-
"If you love cheesecake and pineapple upside down cake then this is a no brainer! It began with my favorite cheesecake…the one from the famous restaurant Juniors! I let the cheesecake chill completely. I even made it two days before serving because it holds up that well! Then I prepared my pineapple upside down cake. I let it cool at room temp and then transferred it directly on top of the cheesecake! Perfect fit. I chilled that overnight and served straight from the fridge. Perfection. This is such a great dessert because you can prepare it days in advance! Feel free to just use the pineapple upside down cake recipe without the cheesecake too!"
- 1 1 /2 c. graham cracker crumbs
- 1 T sugar
- 6 T melted butter
- Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
- Combine all ingredients and press into a 9 inch springform pan.
- Bake at 350 for 8 minutes. Let cool.
- In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
Pineapple Upside Down Cake
- ¼ cup butter, melted
- ½ cup packed light brown sugar
- sliced pineapples (8 canned slices)
- 15-20 maraschino cherries
- 1 and ⅔ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, melted
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¾ cup milk
- ½ cup pineapple juice
- 1 Tablespoon vanilla
- Preheat oven to 350°F
- Prepare topping first:
- Place ¼ cup of melted butter into a 9-inch cake pan
- Sprinkle the brown sugar on top.
- Lay pineapple slices on top and add cherries in the spaces!
- In a microwave-safe bowl, melt the butter.
- Whisk in the sugars.
- Whisk in the egg, milk, pineapple juice, and vanilla.
- Add dry ingredients and whisk to remove lumps.
- Pour batter into the pan on top of the pineapples.
- Bake for at 20 minutes and then loosely tent with foil to prevent browning.
- Bake an additional 20-25 minutes until a toothpick comes out clean.
- Cool for 10 minutes and invert onto large plate.
- Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
- Chill until cold!
Thursday, July 30, 2015
To make this super easy, 5-minute fudge, melt 1 12-ounce bag of chocolate chips, 1 can of condensed milk and 1/4 cup sugar in the microwave for 3 minutes. Mix well until fully melted and smooth, then pour out onto a baking sheet. Chill overnight, then cut into squares the next day.
Enjoy...Eat Well My friends!
Wednesday, July 29, 2015
Soloman Foster, the randy or should I saw former randy attorney in my Escapades blog recently shared with his friends...his recipe for making Salsibury Steak with Mushrooms and wine...
1.Combine ground beef, 1 tsp. garlic powder, onion powder, black pepper, salt, tomato juice, 2 Tbs. Worcestershire Sauce, and diced onion; mix well (don’t overwork the meat mixture). Shape mixture into four ¼- ½-inch thick oval patties.
2. Heat large heavy non-stick skillet over medium-high heat 3 minutes or until hot (if pan is not heavy, use medium heat.)
3. Place patties into skillet as they are formed; cook 3 minutes per side or until browned. Transfer to plate. Pour off drippings.
4. Melt butter in skillet; add mushrooms. Cook and stir 2 minutes. Add the burgundy, and the remaining Worcestershire sauce and garlic powder; cook one minute. Add sliced onions and gravy; mix well.
5. Return patties to skillet covering with gravy; simmer uncovered over medium heat 2 minutes for medium or until desired doneness, turning meat and stirring sauce.
Eat Well My Friends!
Tuesday, July 28, 2015
12 oz. penne pasta
- Cook penne according to package directions. One minute before the pasta is finished cooking, add peas. Reserve 1 cup pasta water, then drain pasta and peas and return to pot.
- Meanwhile, cook chicken. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Add chicken and season generously with salt and pepper. Cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
- Return skillet to medium-high heat and heat remaining tablespoon of oil. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, 3 to 4 minutes.
- Add chicken, mushrooms, Parmesan, and ½ cup pasta water to pasta and toss to combine. (Add more water to achieve desired consistency, if necessary.) Serve immediately.
Enjoy...Eat Well My Friends!
Monday, July 27, 2015
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread...
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup
There! Now what do you think of that? Simple Huh?
Enjoy! Eat well my friends!
Tuesday, July 21, 2015
Mix up a hot summer night with cool flavor bombs like buttery corn and tangy goat cheese.
- 12 oz. linguine
- kosher salt
- 4 tbsp. unsalted butter
- 1 bunch scallions, sliced, greens and whites separated
- 1 Black pepper
- 3 c. corn kernels (from about 3 ears)
- 1 tbsp. chopped fresh parsley, plus more for garnish
- 4 oz. soft goat cheese
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup pasta water, then drain and return pasta to pot.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat. Add scallion whites and season with salt and pepper. Cook, stirring frequently, until scallions are just tender, 3 to 4 minutes. Add corn, tossing to coat, and cook until just tender, 2 to 3 minutes more.
- Add pasta, ½ cup pasta water, and remaining 2 tablespoons butter to pan and toss to combine. Add additional water to loosen the sauce, if necessary. Fold in scallion greens and parsley. Serve dolloped with goat cheese and topped with more parsley.
Monday, July 20, 2015
I'm not even talking about running wild with fruit toppings and flavors...I'm just talking about a basic recipe for Buttermilk Pancakes..
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1/2 cup salted butter, melted and cooled slightly
Clarified butter or high-heat vegetable oil, for cooking.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK).
- Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
- Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked.
Food Safety Tips
Protect yourself against food-borne illnesses.
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