Thursday, August 13, 2015

Grilled Pork Chops with Blu Cheese

Hungry, want to have something barbecued that's not traditional?  Everyone loves a grilled steak at a barbecue, so why not experiment with grilled pork chops? Top them with blue cheese and pears for a classy twist..Before you balk..Check out this recipe...


2 Cups water
  • 1/4 Cup Dijon mustard, divided
  • Salt and pepper
  • Four 2 1/4-ounce thin-cut boneless pork loin chops
  • 2 Teaspoons extra-virgin olive oil
  • 2 ripe but firm Bartlett pears, cored and quartered
  • 2 Tablespoons blue cheese crumbles
    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

    Spaghetti with Lemon, Arugula, and Prosciutto

    As you should know if you've been reading this blog....I love Spaghetti and anytime I can find a new way to cook it...I do..Here is a simple Summer time recipe for days like this...The dog days of summer when you want something good and something fast and don't feel like take out or delivery fare...

    Let prosciutto and arugula shine in this simple summer spaghetti dish-

    •       12 oz. spaghetti(Duhhh, that's a no brainer...)
  • 1 1/2 lemons
  • 1 tbsp. unsalted butter
  • 1/2 c. grated Parmesan, plus more for serving
  • 1 tsp. red pepper flakes
  • 3 oz. prosciutto
  • 4 c. arugula
  • kosher salt
  • Black pepper

    1. 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.
    2. Zest and juice 1 lemon and place in a small bowl. Thinly slice remaining ½ lemon into half moons and remove seeds. Set aside.
    3. 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

    Asian Grilled Chicken

    Hi...I'm back and I've got a dinner entree for you... Asian Grilled Chicken...

    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 ) 

    1. 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.
    2. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
    3. 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.
    4. 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

    Chicken Spaghetti Casserole

    You know I like Anything with Spaghetti in it....And here is a mouth watering treat for you...Chicken Spaghetti....

    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.
    Turn the temperature down to 350°F. To make the sauce for the spaghetti, melt the butter over medium-low heat in a saucepan. Whisk in the flour until well combined and slightly browned, about 30 seconds.

    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.


     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

    Saltimbocca alla Romana / Veal with Ham and Sage

    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
    • Salt
    • 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.
    A nice wine should be served with this-

    Enjoy! Eat Well My Friends!

    Saturday, August 1, 2015

    Pineapple Upside Down Cheese Cake

    It's the first of the month and here I am with a mouth watering dessert...Pineapple Upside Down Cheese Cake.

    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!"

    • Cheesecake
    • Crust:
    • 1 1 /2 c. graham cracker crumbs
    • 1 T sugar
    • 6 T melted butter
    • Cheesecake:
    • 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
    1. Crust:
    2. Combine all ingredients and press into a 9 inch springform pan.
    3. Bake at 350 for 8 minutes. Let cool.
    4. Cheesecake:
    5. 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.
    6. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
    7. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
    8. Blend in the eggs, one at a time, beating well after each.
    9. Beat in the cream just until completely blended.
    10. 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.
    11. 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
    1. Preheat oven to 350°F
    2. Prepare topping first:
    3. Place ¼ cup of melted butter into a 9-inch cake pan
    4. Sprinkle the brown sugar on top.
    5. Lay pineapple slices on top and add cherries in the spaces!
    1. In a microwave-safe bowl, melt the butter.
    2. Whisk in the sugars.
    3. Whisk in the egg, milk, pineapple juice, and vanilla.
    4. Add dry ingredients and whisk to remove lumps.
    5. Pour batter into the pan on top of the pineapples.
    6. Bake for at 20 minutes and then loosely tent with foil to prevent browning.
    7. Bake an additional 20-25 minutes until a toothpick comes out clean.
    8. Cool for 10 minutes and invert onto large plate.
    9. Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
    10. Chill until cold!
    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

    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

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