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Monday, May 25, 2015

Fusilli With Raw Tomato Sauce


You know how much I love pasta...Any kind of pasta....Here is Fusilli with raw tomato sauce...This recipe serves six....It's a perfect summer pasta dish.

INGREDIENTS:

  • 3/4cup(or more) extra-virgin olive oil
  • 1 1/2tablespoonsbalsamic vinegar
  • 1 1/2tablespoonsred wine vinegar
  • 4 1/2poundsplum tomatoes, halved, pulp discarded, flesh cut into 3/4' pieces
  • 3/4cup(packed) fresh basil leaves, torn
  • Sea salt and freshly ground black pepper
  • 1pound fusilli (spiral-shaped pasta)
DIRECTIONS:
  • Whisk 3/4 cup oil and both vinegars in a large bowl to blend. Add chopped tomatoes. Using a potato masher or your hands, slightly crush tomatoes to bruise and release juices. Stir in basil and season to taste with salt and pepper. Cover bowl and let tomatoes marinate at room temperature for 1 hour to allow flavors to develop.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; return pasta to pot and add to tomato mixture; stir to evenly incorporate. Let pasta stand at room temperature, stirring occasionally, for 15 minutes to allow pasta to absorb flavors from sauce. Season pasta to taste with salt and pepper and drizzle with more oil, if desired.
(Special Thanks to The River Caf Classic Italian Cookbook by Rose Gray, for this recipe)

Enjoy!  Eat and drink well my friends.

Tuesday, May 19, 2015

Sweet Treats

Look at the photo above.....Doesn't that look goooooooooooooooooooooooooooood?

Yes it does....That is RASPBERRIES,WHIPPED CREAM & HONEY....

The question becomes..What to do with all those ripe Summer berries? WHAT?

 Serve raspberries with a dollop of whipped cream and a drizzle of honey.
Summer produce is usually so good that it doesn't need much to make it better. But when you are looking to spice things up, I have a few ideas to make your Summer snacks more interesting and elegant. Butter, citrus juice, and salt are a few of the no-brainers, but I've thrown in some oddball ingredients too, like ginger and kelp sprinkle. 

 PEACHES,GINGER & HONEY

Create a very simple syrup by whisking together a teaspoon of grated ginger with two teaspoons of honey and a splash of hot water. Pour the gingery syrup over slices of fresh peaches and voilĂ ! You've got a satisfying fruit snack.



DATES,CHEESE & ALMOND BITES

Dried dates are a staple in the Middle East for a reason: they offer a quick boost of energy, especially on hot Summer days. Fill them with soft cheese and an almond for a quick bite.



And last for today- CRACKER , JAM & BREE

The French really know perfect pairings like this one: fig jam, a sweet-leaning cracker, and a good, grassy brie.

Interesting and Easy...Try them...

Snack Well my friends.

Monday, May 18, 2015

Lemon Chicken

It's Monday...You've had a rough day at work...You want a hot home cooked meal, but you don't feel like a lot of dishes and things to clean up...Try this one pan meal.....

Lemon Chicken with Asparagus and Potatoes!

INGREDIENTS:
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 2 cups baby red potatoes, halved
  • 1 pound asparagus, trimmed
DIRECTIONS:

 Preheat oven to 400 degrees F.

In a small bowl, combine olive oil, Dijon, lemon juice, lemon zest and thyme; season with salt and pepper, to taste.

Using your fingers or a brush, work the mixture onto both sides of the chicken.

Melt butter in a large oven-proof skillet over medium high heat.

Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Add potatoes to the skillet; season with salt and pepper, to taste. Place into oven and bake for 18-20 minutes, or until the potatoes are easily pieced with a fork.*

Add asparagus and chicken to the skillet.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately.


*Cooking time will vary depending on the size and thickness of the potatoes.

Have some wine...I'm partial to white wine..

 Enjoy!  Eat and drink well my friends.

Sunday, May 17, 2015

Ratatouille

I must admit....I can't pronounce this...I said something like Ratatooie...but anyway...Ratatouille ,pictured above looks so good...I had to post this easy recipe for this healthy dish loaded with succulent Mediterranean vegetables.

INGREDIENTS:
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped


DIRECTIONS:
  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.
Makes/Yield 4 servings
 Total Time 1 hr
 Prep Time 15 min

Enjoy!  Eat and Drink Well My Friends

Saturday, May 16, 2015

Chilli Made Easy

You know what I haven't had in a long time?  A nice bowl of chilli....I don't know what exactly made me think of it...I just did...

When I was in the military, There was no end to guys who specialized in preparing chilli...I had some of the best chilli,I believe ...in the world....Now...I don't have it as much...but I love it.

Here is a simple recipe for chilli, that you can prepare at home...


INGREDIENTS:
  • 1 tablespoon Olive oil
  • 2 pounds Ground beef
  • 1 White Onion
  • 3 cloves Garlic
  • 2 small Green pepper
  • 1 Jalapeno peppers
  • 1 Habanero Peppers
  • 1 can Corn
  • 1 can Diced Tomatoes
  • 1 can Tomato paste
  • 1 can Tomato Sauce
  • 1 can Diced Tomatoes with Chillies
  • 3 can Kidney beans
  • 2 bottles Dark Beer; can substitue Beef Broth
  • 1 tablespoon Worcestershire sauce
  • 11/2 tablespoon Brown sugar
  • 1 teaspoon Cinnamon
  • 1 tablespoon Chili powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Ground red pepper
  • 1/2 teaspoon Salt/Pepper
  • 1 teaspoon Curry powder
WOW! That's a lot isn't it? Well if you want it to taste right, you have to include everything...

 DIRECTIONS:
  • 1.Heat pot Med-High (7), to heat up olive oil.
  • 2.Dice onion, green peppers, and garlic. Add to pot along with Brown Sugar and cook until onions are translucent.
  • 3.Add in Ground Beef and cook through
  • 4.Add in 1 Bottle of Beer/Beef Broth (drink the other one)
  • 5.Add in Worcestershire sauce
  • 6.Add in all the cans (drained and rinsed beans, undrained tomatoes, corn)
  • 7.Stir Well, cover and cook on Medium for 10 min
  • 8.After 10 min add in spices, jalapeno peppers, habanero peppers
  • 9.Stir Well, cover and cook on medium-low (4)
  • 10.Stir every 15-20 min
  • 11.Cook for about 3 hours, with the last hour on the lowest setting for heat
  • 12.Last ten minutes, take lid off to help thicken up (if needed)
  • 13 Serve with Sour Cream, Shredded Cheese and crackers
This should spice up any Saturday afternoon....or sunday afternoon when you have a few friends over to watch that game...

Enjoy! Eat Well My Friends...

Friday, May 15, 2015

Salisbury Steak With Mushroom Wine Sauce..



Ahhh,it's mid spring..nearly barbecue season and I feel like a good steak...Here is a good recipe you ought to try....Indoors....Not on the grill, but by looking at this...I'm guessing you already know that-


INGREDIENTS:


  • 1 pound ground beef (75% - 80% lean)
  • 1/2 tsp garlic powder; divided
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • Salt; to taste
  • 2 tbs tomato juice
  • 4 tbs Worcestershire Sauce; divided
  • 1 medium onion; half diced and half sliced
  • 1 package mushrooms ; fresh sliced (about 8-oz)
  • 3 tbs butter or margarine
  • 2 tbs burgundy wine ; (up to 3)
  • 1/4 tsp garlic powder
  • 1 14.5-oz can beef gravy
  • DIRECTIONS:
    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.
  • Enjoy with some mashed potatoes and gravy..... Eat well my friends!

    Sunday, May 10, 2015

    Slow Cooker Oatmeal


    Happy Mother's Day....Here is something nice to fix Mom or your wife or whoever in your life is a mother...

    Slow Cooker Oatmeal...

    I know what you're thinking...Oatmeal...Slow Cooker Oatmeal in May...80 degree weather??? Open the windows....

    Oatmeal isn’t just for those cold winter mornings. This overnight oatmeal recipe is a great way to kick off a brunch: It keeps guests satiated while you work on the main course. With dashes of cinnamon, nutmeg, and brown sugar added to the mix, your home will smell warm and inviting when the guests arrive! or when they wake up...

    INGREDIENTS:

    • 2 cups steel-cut oats
    • 8 cups milk
    • 2 tablespoons butter
    • 1/2 cup light brown sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1 pint blueberries
    • 1 1/2 cups chopped, roasted, and unsalted cashews
    DIRECTIONS:

     Place the oats, milk, butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt into a slow cooker. Stir to combine. Cover and cook on low for 4 hours or on high for 2 hours. When ready to serve, stir in the blueberries and cashews.

    See, simple...and good....Enjoy!


    Remember...Eat and Drink Well My friends!

    Monday, May 4, 2015

    Milk And Cookie Shots

    Hey folks..I'm back and I'm starting the month off with a real winner...You already know that milk plus cookies equals perfection. So take a page from chef Dominique Ansel and bake chocolate chip cookie cups filled with vanilla milk.

    Check out this recipe-

    INGREDIENTS:

    For the cookies:
    1 cup shortening
    1/3 cup granulated sugar
    1/2 cup light-brown sugar
    1 large egg yolk
    2 teaspoons vanilla extract
    2 cups all-purpose flour, sifted
    1/2 teaspoon salt
    1 cup mini chocolate chips
    For the cookie shots:
    1 cup dark-chocolate candy melts
    1 1/2 cups milk
    1 1/2 teaspoons vanilla extract

    DIRECTIONS: 

    1. Preheat oven to 350°F. Grease the molds of a popover pan.
    2. In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
    3. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
    4. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
    5. Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
    6. Mix together milk and vanilla extract, and serve inside each cookie shot.
    Your final project should look like this...

     Please comment and let me know how this tastes...

    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