Best diet for life

Consider an Irish Ballymaloe Cooking Holiday

2007-12-19T19:52:00.001-08:00

Why sit at home & watch Martha have all the fun?Â Get on over to Shanagarry in County Cork, Ireland for a fantastic cooking experience!

Ballymaloe Cooking School was founded in 1953 and surprisingly is Ireland’s oldest private cooking school.Â Ballyaloe prides itself on welcoming chefs of all ages & talents to its doors.Â The school offers demonstrations & practical courses where you will work with groups of only six to eight people and produce a variety of dishes.

You can choose between half-day courses, full day, five day or if you’re in it for a longer a haul,a take the 12 week course.Â The classes range in interests from entertaining large groups, organic cooking & even keeping bees and honey recipes.

The main chef at Ballymaloe is founder Darina Allen, who is considered to be one of the best cooks in Ireland, in 2005 she was named the International Association of Culinary Professionalsâ€™ Cooking Teacher of the Year.Â Allen takes on cooking with a concentration on healthy ingredients and stylish meals.Â

Enjoy an Irish holiday & leaveÂ with not only culinary & travel experience, but cooking too!

Eat well & Laugh often.

The Best Cinco De Mayo Watermelon Margarita Recipe

2007-12-19T19:50:00.001-08:00

Happy Cinco De Mayo! Now let’s really celebrate with this wonderful watermelon margarita recipe!

Ingredients:

4 cups watermelon, seeded & cubed
1 6-ounce can frozen limeade concentrate
1/2 cup tequila, your pick
3 tablespoons sugar &Â lime wedges for garnish

In a large zip-lock bag- place watermelon cubes inside & freeze for 8 hours.

Take out your watermelon bag & get your blender ready.Â In the blender combine half of your watermelon cubes, limeade & tequila. Process until smooth.

Repeat with the remaining half.

To garnish: Place the sugar in a wide, shallow bowl. Moisten the rim of a margarita glass with a lime wedge.

Dip the rim in the sugar. Pour the watermelon mixture into the prepared glass. Garnish with a lime wedge and get ready to party!

Eat well & Laugh often!

Cinco De Mayo Recipes & Party Menu

2007-12-19T19:46:00.001-08:00

Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry!

We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a deliciousÂ dessert of Cream Sherry Flan.Â

Belizean Seafood CevicheÂ RecipeÂ here we come….

Ingredients:

1 pound tilapia, grilled
1/2 pound tiger shrimp, boiled
1/2 pound small scallops, boiled
1 purple onion, sliced into thin rings
2 green onions, including green parts, chopped
1 large ripe tomato, diced
1 poblano chile, roasted
1 jalapeÃ±o chile, seeded and sliced into very thin rings
1/4 cup chopped cilantro
3 tablespoons olive oil
1 tablespoon sugar
juice of 4 to 6 limes
salt and black pepper to taste
crisp lettuce
avocado slices for garnish
tomato slices for garnishÂ

What’s Next:

Cut fish into bite-size chunks, peel shrimp & cut scallops in half.Â

In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices.Â Now you’re ready to enjoy this dish with chips or toasted pita.

Chicken Adobo Recipe

Ingredients:

4 chicken breasts, halved
1Â cup orange juice
2Â tablespoon vegetable oil
2 teaspoon achiote seeds
2 teaspoon white wine vinegar
1 teaspoon dried basil
1 teaspoon cinnamon
1/2 teaspoon cayenne
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepperÂ

What’s Next:

Cover achiote seeds with boiling water, cover and set aside overnight.

Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least 2 hours.

Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.

Cream Sherry Flan Recipe

Ingredients:

12 large egg, just the yolks
4 cups milk
1 stick of cinnamon
1Â cup sugar
1/2Â teaspoon salt
1/2 cup cream sherryÂ Â

What’s Next:

Go ahead and preheat oven to 350 F or 175 C.

In a large saucepan- pourÂ 1 cupÂ of milk withÂ cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.

While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don’t worry about coating the bottom evenly, it will automatically do that while the custard cooks.

In a large bowl- whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.

Now you’re on your way to a true Cinco De Mayo celebration!Â

Eat well & Laugh often!

Cinco De Mayo: A Short History With Recipes to Follow

2007-12-19T19:42:00.000-08:00

Most people believe Cinco De Mayo, or the 5th of May, toÂ be Mexico’s Independence Day, however, this is not true.Â Â At midnightÂ on September 15, 1810 is when the country actually gained its independence from Spain. Â So, what did happen on May 5, 1862 to cause such a holiday?Â Well, my friends, it was the Battle of Puebla.

As a new country just recently claiming independence from Spain, things weren’t always easy.Â You know, with war around every corner:Â the Mexican-American War (1846-1848), the Mexican Civil War of 1858 & many other political uprisings leftÂ the fledgling country with only a fewÂ coins in the bank.Â The summer of 1861 saw President Benito Juarez issue a two year moratorium on foreign debt payments, which hoped to restore financial progress.Â

Of course, this didn’t go over so well.Â The English, Spanish & French wereÂ not wiling to allow Mexico thisÂ two yearÂ delay and instead invaded to get their monies by whatever means necessary.Â While the Spanish & English, being the good guys they are,Â eventually withdrew, theÂ stubborn French patriots stuck with their financial goals and added establish an empire in Mexico under Napoleon III in the pot.Â The tricky French also had their eyes on the US states and were seeking aiming to help the Southern rebels in the Civil War.

WhichÂ now leaves us toÂ the answer to our Cinco De Mayo query.Â A most important battle took place on May 5, 1862 when the French army was defeated by a small army of Mestizo & Zapotec Indians under the command of General Ignacio Zaragoza.Â This battle victory symbolized freedom to the Mexican people and gave them hope.Â After the end of the US Civil War, the Union sent support to the Mexican army and succeeded in driving out the French.

And there you have it, the Cinco de Mayo history.Â The reasons behind this wonderful holiday.Â And what wouldÂ a holiday be without festivals & food?Â Cinco De Mayo festivalsÂ areÂ knownÂ for theirÂ delicious food & drinks as well as music & dancing.Â I cannot give you the dancing, but let’s step into my kitchen for food & drinks!

Watch out for the ‘Cinco De Mayo Recipes & Party Menu’ post coming soon.

Eat well & Laugh often!

I Just Can’t Live Without My Ratatouille Recipe

2007-10-24T20:12:00.000-07:00

Forget about the fizz & try this delicious ratatouille recipe, because I just can’t live without it.

Ingredients:

2 tablespoons olive oil
2 cloves garlic, minced
1 onion, quartered & thinly sliced
1 small eggplant, cubed
2 green bell peppers, chopped
4 large tomatoes, chopped
4 small zucchini, cut into 1/4-inch slices
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons parsley

What’s Next:
In a large saucepan- heat olive oil over medium heat. Add garlic & onions. Cook, stirring occasionally until softened- about 5 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover saucepan & cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini & herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Eat well & Laugh often!

The Acidity of Ratatouille & Why Oven-Roasting is Like Drinking a Coke

2007-10-24T20:06:00.000-07:00

I came across an interesting cooking article on the BBC today. The article focused on one of my favorite foods, ratatouille and why the dish may be harmful to your pretty, white teeth.

“Cooking vegetables in different ways could cut down on tooth decay, scientists have claimed.
Certain methods of cooking them can make vegetables as acidic as fizzy drinks, according to a new study.

Researchers at Dundee’s dental school made the discovery while experimenting with the vegetarian dish ratatouille.

They found that, compared with stewing, oven-roasting significantly increased the acidity of vegetables such as green peppers, aubergines and courgettes.

Dr Graham Chadwick, who led the study, said its findings could be used by dentists when advising patients on ways to fight dental erosion.

The problem is caused by the direct contact of acid with the teeth, which destroys tooth tissues - leading to the need for expensive dental treatment.

Dr Chadwick said: “The acidity of ratatouille prepared by oven-roasting is the same as that of some carbonated drinks that, when consumed in excess, are believed to contribute to the development of dental erosion.”

The research, published in the European Journal of Prosthodontics and Restorative Dentistry, came following claims that vegetarians are at higher risk of dental erosion because of the large quantity of naturally acidic fruit and vegetables they eat.

The researchers also found the cooking method had no impact on the acidity of tomatoes or onions, but roasting resulted in more acidic aubergines, green peppers and courgettes.

Red peppers, they also discovered, were more acidic when stewed.”

Hmmm, two of my fav dishes, roasted red peppers & ratatouille, bad for my pretty whites. I dunno. I just don’t think I can give them up.

So, with that stay tuned for the upcoming ‘I Just Can’t Live Without My Ratatouille Recipe’ post.

Eat well & Laugh often!

I Heart Cilantro Avocado Chicken Wrap Recipe

2007-10-23T06:06:00.001-07:00

Now that we know more about the coriander plant & cilantro leaves, let’s turn our new info into culinary delicious with this I Heart Cilantro Avocado Chicken Wrap recipe. Enjoy.

Ingredients:

1 onion, chopped
2 skinless whole chicken legs
2 tablespoons unsalted butter
1 16-ounce can whole tomatoes
1/2 cup water
1/2 teaspoon cayenne
1 teaspoon cumin
3/4 teaspoon salt
1 cucumber
2 tablespoons fresh lime juice
1 avocado
4 12-inch flour tortillas
2 cups fresh cilantro sprigs

What’s Next:

In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5 minutes, stirring occasionally.

Drain tomatoes & into chicken mixture with water, cayenne & cumin. Simmer covered for 1 hour.

Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture.

Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.

Cut 1 inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla. Spread about one fourth chicken mixture across lower fourth of tortilla about 1 inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs.

Top cilantro with 4 or 5 avocado slices and top avocado with about one fourth cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Cut wraps on a slight diagonal into slices and serve chilled or at room temperature.

Eat well & Laugh often!

The Relationship Between Coriander & Cilantro

2007-10-23T06:00:00.000-07:00

So, what is the relationship between coriander & cilantro? That’s what I’ve been wondering and I think I’ve tracked down the answer. The word ‘coriander’ can be used to describe the whole of an annual plant in the parsley family: leaves, stems, seeds & all.

However, when speaking of coriander, most are referring to the spice produced from the seeds of the herb. The leaves of the plant are called cilantro, which derives from the Spanish word for coriander. Ahhh, this makes sense, since the leaves and the ripened seeds taste quite different from each other.

Coriander seems to get a better rap than its counterpart cilantro. Coriander has a pleasing lemon-like flavor accompanied by a sweet aroma. Cilantro, on the other hand, is quite a different story. I found it hilarious that there is actually a site out there that bears much hatred to the wonderful leaf- IHateCilantro.com. You should really browse around, it’s pretty cute. Make sure you check out the graphs that indicates what cilantro tastes like, it ranges from doll hair to stink bugs.

Maybe cilantro is like caviar & Scotch whiskey, you have to develop a taste for it. I must be a quick developer, because cilantro is rarely not in my kitchen. It goes in my couscous, guacamole, salsa and bruschetta. Cilantro is my pal, maybe I should think on starting IHeartCilantro.com.

Coriander & its cilantro leaves are native to the Mediterranean and parts of southwestern Europe. The plant dates back to at least 5,000 BC. Coriander references have been found in Sanskrit writings and the seeds were placed in Egyptian tombs. The Greek physician believed ingesting coriander would heighten a man’s sexual potency. They were always saying that, weren’t they?

Today cilantro & coriander both are flourishing in kitchens worldwide. Stay tuned for the upcoming ‘I Heart Cilantro Avocado Chicken Wrap’ recipe.

Eat well & Laugh often!

The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe

2007-10-23T05:55:00.000-07:00

With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share.

“Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used.

This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses.

These cheeses are divided into three main groups: soft (non-melting), melting and hard.

The soft, fresh cheeses have a unique ability to not melt when heated. That’s right! They don’t run, they don’t drip and they don’t error. They stay put, and this characteristic makes this mild-tasting cheese group well-suited for hot dishes.

An easy way to enjoy this cheese is to simply cube it and fry it in a hot skillet. Soft cheese varieties include queso blanco, panela, queso para freir and queso fresco. They are all mild-tasting and perfect in dishes where you want the cheese to stay put, such as enchiladas and burritos.

The second group, melting cheeses, are also unique in that they have the ability to not separate into oil and solids when heated, making them perfect for dishes where you want an “oohy-gooey” factor, as with quesadillas, tacos, pizzas, grilled cheese or even cheeseburgers. This mild-tasting group includes: queso quesadilla, asadero, queso de papa, Oaxaca and queso para derritier.

The third and final group is the hard, grating-style cheeses with strong flavors and dry, crumbly textures. These include cotija, anejo enchilado and duroblando. Cotija is used much like Parmesan. Anejo enchilado is rolled in paprika and used for topping or stuffing enchiladas and burritos. And duro- blando’s mild smoked flavor is often substituted for cotija.”

Let’s take our knowledge of cheese a little further with this Cotija Cheese Gazpacho recipe.

Ingredients:

2 quarts tomatoes, peeled & chopped
1 quart cucumber, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 large sweet onion, minced
1 Jalapeño pepper, seeded & minced
2 garlic cloves, minced
4 cups veggie juice cocktail
1/2 cup fresh lime juice
1 tablespoon hot pepper sauce
1 tablespoon cumin
S & P, to taste
1/2 cup fresh cilantro, chopped
1/2 pound Cotija Cheese, crumbled
1/2 pound Manchego Cheese, shredded
Chopped cilantro, for garnish

What’s Next:

In a large bowl- combine all the ingredients except cheeses.

Place mixture into bowls & top with cheeses & cilantro garnish.

Eat well & Laugh often.

Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes Recipe

2007-09-27T20:06:00.000-07:00

The Naked Chef himself Jamie Oliver is stepping up to the plate on the Today show for a spring cooking school.

Ingredients:

4 chicken legs, jointed
Sea salt and freshly ground black pepper
A big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chili finely chopped
Olive oil
Optional: 1 14 ounce can of canellini beans, drained
Optional: 2 handfuls of new potatoes, scrubbed
Optional: linguini or spaghetti

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath.

Place in the oven for 1 1/2 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken.

Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

Eat well & Laugh often.

Yummy Cumin-Infused Rice Recipe

2007-09-23T00:31:00.001-07:00

Enjoy this fabulous & tasty cumin rice recipe sure to spice up any meal.

Ingredients:

2 tablespoons olive oil
1/2 teaspoon cumin seeds
1 cup dry jasmine rice
1 3/4 cups water
S & P, to taste

In a medium saucepan- heat oil over medium-high heat. Drop in the cumin seeds, and cook until they sizzle.

Add your rice & fry for 1 minute. Add water, salt & pepper and bring to a slow boil.

Once your water is boiling, reduce to low heat & cover.

Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection.

Eat well & Laugh often this weekend.

A History of Cumin, The Spice of My Life

2007-09-23T00:29:00.001-07:00

Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region. The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white. The seeds are similar to that of fennel but are smaller & darker. Cumin seeds are used as a spice in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Preferring a hot climate, cumin is mostly grown today in Iran, Morocco, Egypt, India, Syria, Mexico & Chile.

Cumin is usually found in Indian & Mexican food & always in my chili. Cumin can be found in some Dutch cheeses, which I recently tasted & loved, and in some traditional French breads. You can add cumin to just about anything. It is traditionally added to curries, tacos & Cuban dishes. For an excellent salsa, add a dash of cumin & enjoy the sweet flavor.

As for the history, cumin has been grown as a spice since ancient times. The spice was originally cultivated in Iran and made its way to the good life in Greece & Italy. The Greeks keep cumin as many keep salt & pepper, always on the table for ready-to-go use. The name cumin has an interesting history. The English form of the word goes back to the Latin ‘cuminum’. Yet the Greek word seems to have been borrowed from a Semitic source, as is attested in Akkadian.

Folklore weds the word to the Persian city of Kerman. The story goes that most of ancient Persia’s cumin was cultivated in this city and thus the Persian expression “carrying cumin to Kerman” which has the same meaning as the English phrase “carrying coals to Newcastle“. Kerman, locally called Kermun, would have became Kumun and then cumin in the European languages.

Fascinating. I love digging up the history.

Stay tuned for my ‘Cumin-Infused Rice Recipe’.

Eat well & Laugh often

Firefighters Next for Cooking Show?

2007-09-23T00:23:00.001-07:00

Well, it looks like firefighters are next in line for a new cooking show. A Boise film crew shot a pilot entitled ‘America’s Firehouse Chefs’ yesterday with firefighters showing their courage in the kitchen. Once the show is edited, it will make the rounds with various networks to see if it can find a home.

“It’s ‘America’s Firehouse Chefs’ and that says it all, we want to criss-cross the country highlighting the locations people are in, the kind of firefighting people do at a particular station and then the local cuisine, we want to highlight that,” said Jerry Long, show producer.

The pilot is being shot at station number 7 in Boise and they have selected Brian Martin as their first firehouse chef.

“I’m somewhat surprised and excited and honored,” said Martin.

“Brain’s an excellent cook,” said Dave Hanneman, Boise deputy fire chief. “When he’s cooking, everyone’s thinking about what’s going to be on the plate for dinner.”

Martin delighted everyone with wild elk, Idaho potatoes and a huckleberry dessert. I can just hear the catch phrase now, “I’m your huckleberry.”

What’s different about this show, which might just make it work is that instead of the show being shot in a studio, it’s shot in a real fire station.

“The engine company and the truck company here are in service, so if they get a call, they’re going,” said Hanneman.

Whatever you do,

Eat well & Laugh often

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

2007-09-23T00:20:00.000-07:00

I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight.

Ingredients for Crunchy Corn Relish:

1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red peppers
1/4 cup minced green onions
2 tablespoons half-and-half
S & P, to taste

Ingredients for Southern Cornmeal-Crusted Catfish:

4 farm-raised catfish fillets
1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
S & P, to taste

What’s Next for Crunchy Corn Relish:

In a large skillet- melt butter. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.

What’s Next for Southern Cornmeal Crusted Catfish:

Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish.

Eat well & Laugh often.

Vietnamese Home Cooking with Green Papaya & Shrimp

2007-09-23T00:18:00.001-07:00

Home-style Vietnamese cooking can be an extraordinary culinary experience. The fresh & tasteful ingredients are not soon forgotten. Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe.

Ingredients:

1/3 pounds large shrimp, cleaned, de-veined
2 tablespoons olive oil
¼ teaspoons salt
1/8 teaspoon ground white pepper
Juice of 1 small lime
2 cloves garlic, minced
1 teaspoon sugar
2 ½ tablespoon fish sauce (nuoc nam)
½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)
1 tablespoon olive oil
1 tablespoon minced shallots
3 cups julienned green papaya
¼ cup chopped fresh Vietnamese coriander leaves, divided
¼ cup chopped fresh Thai basil leaves, divided
3 tablespoon finely chopped, unsalted dry-roasted peanuts

Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise.

In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved.

In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture.

Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil.

Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil.

Eat well & Laugh often.

Banana Bread Warms the Heart Recipe

2007-09-23T00:17:00.001-07:00

I was strutting past FoodChair today and happened to notice a very enticing banana bread recipe. So, I thought I’d share it with you this morning. Enjoy.

Ingredients:

5 tablespoons butter
½ cup granulated sugar
½ cup brown sugar
1 egg at room temperature
2 egg whites whipped soft peaks
1 teaspoon vanilla
1 ½ cup banana puree
1 ¾ cup flour
1 teaspoon baking soda
¼ baking powder
½ teaspoon salt
½ cup heavy cream
½ cup toasted walnuts

Preheat oven to 350 degrees.

Beat brown and white sugar into softened butter until fluffy. Incorporate egg, vanilla and banana until just mixed. Fold in egg whites.

In a separate bowl sift all dry ingredients. Gently fold in ½ dry into wet. Then repeat with remaining dry. Lastly stir in cream and walnuts. Pour into a greased loaf pan and bake about an hour or until toothpick comes out clean.

Eat well & Laugh often.

Nothing Says Springtime Like Fantastic Fried Green Tomatoes

2007-09-23T00:15:00.001-07:00

I can picture it now. The spring bulbs have popped out their flowering heads, the grill is hot & ready for some bourbon salmon & the neighbors are jealous of the wondrous scents carrying themselves from our house to their inquisitive noses. Nothing says springtime like these fantastic fried green tomatoes. Enjoy this delightful recipe.

Ingredients:

4 large green tomatoes
2 eggs
1/2 cup whole milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon cayenne pepper
Vegetable oil for frying

Go ahead and slice your tomatoes to about 1/2 inches in thickness. Discard the ends.

In a medium bowl- whisk eggs and milk together.

Place flour onto a plate, set aside.

Mix cornmeal, bread crumbs & seasonings onto another plat, set aside.

Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture to completely coat.

In a large skillet- pour veggie oil, enough so that you cover about 1/2 inch of pan. Heat over a medium heat. Place tomatoes into the frying pan. Be sure to not crowd the tomatoes, try not to have them touching.

When the tomatoes are browned, flip and fry them on the other side. Pat dry with paper towels.

Eat well & Laugh often.

Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe

2007-09-23T00:13:00.000-07:00

Spring is in the air and the pollen too if you ask my dear sniffly husband. Spring means fresh fruits and cool food. That’s why Fresh Strawberry Fruit Fluff is on the menu today. Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner. Enjoy!

Ingredients:

2, 11 oz cans mandarin oranges, drained
1 cup pineapple, chopped
1 cup fresh strawberries, chopped
1 pound small-curd cottage cheese
2, 3 oz packages strawberry Jello mix
1, 16 oz package Cool Whip, thawed

What’s Next:

In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese.

Add the dry strawberry Jello mix and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

And you have yourself one easy, delicious springtime treat!

Eat well & Laugh often.

Tom Bridge Reinvents the Welsh Rarebit & Food Network Recipe

2007-09-23T00:07:00.000-07:00

According to Times Online, a rare invention will hit the eBay market soon, thanks to the master chef & historian Tom Bridge. Bridge has reinvented the Welsh rarebit and it is not a wee bit rarer at $605 a slice.

The Welsh rarebit snack dates from the 18th century and is also known as toasted cheese or cheese on toast. The snack is made by blending grated cheese with beer or a little milk and butter adding some seasoning (usually mustard) and spreading the mixture onto hot toast and then grilled.

The cheeses most often used in the Welsh rarebit are Lancashire, Cheddar or Double Gloucester. Tom Bridge will use the finest of ingredients for his Welsh rarebit, including Umbrian truffles and matsutake mushrooms which are so valuable that they are harvested under armed guard. Bridge has opted to use Warburtons Toastie bread and Lancashire cheese. The chef will be just in time for National Cheese on Toast Day on April 27.

A version of the snack is to be auctioned on eBay and the winner wll get a personal visit from the chef, who will cook the dish in the winner’s home. Wow, that is something I would love to see. Good luck & start bidding!

Here is a Food Network Welsh Rarebit Recipe for your eating pleasure:

Ingredients:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

In a medium saucepan over low heat- melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.

Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.

Add hot sauce. Pour over toast and serve immediately.

Eat well & Laugh often.

A History of Creme Brulee & Trinity College Burnt Cream Recipe

2007-09-16T19:33:00.000-07:00

I feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe.

Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and becomes a hard caramel. What an interesting dessert, who would have thunk this one up?

We first see the recipe for creme brulee in Massialot’s cookbook in 1691 in France, however, Trinity College in Cambridge, England also lays claim to the origin of the sweet custard. They contend to be the first producer of the dessert in the 1600’s where they named it ‘Cambridge Burnt Cream’ or ‘Trinity Cream’ and have a special branding iron with the official college crest which is used to burn the sugar top.

Here is the Trinity College Burnt Cream / Creme Brulee Recipe, I wish I could have found a pic of the branding iron.

Ingredients:

2 cups heavy cream
1 teaspoon vanilla extract
3 large eggs
3 egg yolks
8 tablespoons sugar

Go ahead and preheat your oven to 325 F, or 110 C.

In a small saucepan - put the cream & vanilla extract extract over the lowest possible heat. Slowly, bring to a simmer, stirring frequently.

In a large bowl- beat the eggs, yolks & 2 tablespoons of sugar until the mix is thoroughly blended. Pour the hot cream onto this mixture, whisking all the time. Pour this mixture through a sieve back into the saucepan and place over very low heat.

Cook without letting the mixture boil until it is thick enough to coat the back of a spoon. Pour into 6 custard cups and place these in a shallow baking dish into which they fit with plenty of room to spare. Cover each one with foil, then add water to the baking dish so it comes halfway up the sides of the cups.

Bake at 325 degrees for 30 minutes, then remove the foil and insert a knife blade into the center of the custards. If it comes out clean, they are done. If not, replace the foil and cook until they are ready.

Cool, then chill for 3 hours. An hour before serving, preheat the broiler for 5 minutes and sprinkle 2-3 teaspoons of sugar in an even layer over the surface of each custard. Place under the hot broiler and leave it until the sugar melts into a layer of golden-brown caramel.

This takes between 3 and 5 minutes, depending on the temperature of the broiler and the thickness of the sugar layer. Watch it carefully; once the sugar begins to melt, it can easily burn. Leave for 3 to 4 minutes to cool the caramel before serving. Serve with a few berries as garnish.

I hope you enjoyed this age-old recipe.

Eat well & Laugh often.

Weekend Creme Brulee Recipe

2007-09-16T19:29:00.000-07:00

Forget NBC & get ready for the weekend with this delicious creme brulee recipe from Bon Appetit magazine. Get out those torches & enjoy!

Ingredients for Custard:

2 cups whipping cream
1/2 cup sugar
2 tablespoons ginger
1 vanilla bean, split lengthwise
5 large egg yolks

Ingredients for Creme Brulee:

12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

What’s Next for Custard:

Go ahead and preheat your oven to 325 F, or 110 C. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan.

Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

What’s Next for Creme Brulee:

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften. Garnish creme brulees with fruit.

Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.

Enjoy & have a lovely weekend!

Eat well & Laugh often.

I Can Never Say No to Chocolate Pudding Recipe

2007-09-16T19:27:00.001-07:00

And now for the best part of Cuddle Up Comfort Food Thursday, the chocolate. Your taste buds will melt with this chocolate pudding recipe. Enjoy.

Ingredients:

4.5 cups heavy cream
5 oz bittersweet chocolate, finely chopped
6 large egg yolks
1/3 cup granulated sugar
1.5 teaspoons vanilla extract
Pinch of salt

Go ahead and preheat your oven to 325 F, or 110 C.

In a large saucepan- bring heavy cream to a simmer, remove from heat.

In a large stainless steel bowl- add chocolate & 1 cup of warm cream. Let stand until chocolate is melted. Stir the chocolate mix until smooth, then stir in the remaining cream.

In a separate large bowl- whisk together egg yolks, sugar, vanilla & salt. Gradually whisk in chocolate mixture. Strain the pudding through a fine-mesh strainer and skim off the froth on the top.

Pour the pudding into eight 6-ounce ovenproof ramekins. Place them in a deep baking pan and put the pan in the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins, then cover the pan with aluminum foil. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter-size area at the center.

Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for several hours, or overnight. Serve chilled and allow yourself to be carried away in comfort and yumminess.

Eat well & Laugh often.

Cuddle Up Comfort Food Thursday Recipes, Crock Pot Lasagna

2007-09-15T11:01:00.001-07:00

Today is overcast and rainy which makes it the perfect weather for cuddle-up comfort food, a good book and nuzzling with your pet. Enjoy this delicious recipe for a comfort-the-soul slow cooker / crock pot lasagna.

Ingredients:

1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 large jar spaghetti sauce
8 oz no-boil lasagna noodles
16 ounces mozzarella cheese, shredded
1 lb. ricotta cheese
1/4 cup milk
1 egg
1/4 cup Parmesan cheese, shredded
1/4 cup Romano cheese, shredded
S & P, to taste

In a large skillet- brown beef, onion & garlic. Drain.

Add spaghetti sauce into meat mixture & mix together.

In a medium bowl- mix together ricotta cheese, milk & egg.

Beat until smooth & mix in the mozzarella, Parmesan & Romano cheeses.

Get out your slow cooker or crock pot & spray down bottom & sides with non-stick spray.

Place 1/4 of the meat & sauce mix at bottom of crock pot. Put a layer of noodles on top. Put 1/3 of cheese mixture on top, then repeat with sauce, noodles & cheese for another 2 layers.

Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender or until you’re tummy can’t take waiting any longer.

Look out for ‘I Can Never Say No to Chocolate Pudding Recipe’ post coming soon.

Eat well & Laugh often.

A Tribute to Dolly Parton Recipes

2007-09-15T10:59:00.001-07:00

Well let’s sit down to a meal Dolly Parton style. Go grab you favorite Parton album and come along for a true US southern meal.

Dolly Parton’s Cowboy Beans:

Ingredients:

1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

Go ahead and preheat oven to 350 F or 175 C.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.

Dolly Parton’s Five Layer Dinner
Ingredients:

2 cups sliced potatoes
2 cups extra lean ground beef
1 cup onions, sliced
2 cups cooked tomatoes
S & P, to taste
1 green bell pepper, sliced

Go ahead and preheat oven to 350 F or 175 C.

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours and get ready for yummm.

Dolly Parton’s Peanut Butter Pie:

Ingredients:

1 1/2 cups confectioners’ sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 ounces cream cheese

I left the best for last. Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts & you’re ready to serve. These pies can be frozen.

I hope you enjoyed our little Dolly Parton recipe tribute. Ya’ll come back now.

Eat well & Laugh often.

Dolly Parton’s New Cookbook Will Raise Your Imagination

2007-09-15T10:57:00.000-07:00

Dolly Parton has revealed her favorite recipes in her new cookbook, Dolly’s Dixie Fixin’s. The cookbook will feature recipes from her mother Avie Lee Parton, her mother-in-law “Mama” Ginny Dean, as well as recipes from her Dollywood restaurants and dishes she discovered while touring on the road for the last 40 years.

Proceeds from the sales of Dolly’s Dixie Fixin’s will help fund Parton’s Imagination Library. The Library was founded by Parton in 1996 and has been established in 42 US states. The Imagination program encourages reading by distributing a free book a month to children from birth to age 5.

When you purchase Dolly’s cookbook before September 1 of this year, you enter yourself to win a personal backyard barbeque and bluegrass festival with Parton as your special guest. I promise won’t tell anyone if that’s the only reason you’re buying Dolly’s Dixie Fixin’s. The cookbook is available for purchase at Dollywood, the Dixie Stampede restaurant and the more convenient websites.

Stay tuned for ‘A Tribute to Dolly Parton Recipes’ post. You won’t want to miss this collection of Parton recipes.

Eat well & Laugh often.

Allison’s Top 5 Martini Recipes

2007-09-15T10:51:00.000-07:00

Let’s get these spirits & libations on the road & make a toast to my top 5 Martini recipes. Now, I’ve already said I’m no Martini purist, so don’t hold my chocolate, Sake & Vodka against me. Here goes…..

#5: Don’t Say I Didn’t Warn You Sake Martini Recipe:

Ingredients:

2.5 oz Gin (or go for the Vodka if you like)
1/4 oz Sake
1/4 oz Blue CuraCao
Want an olive or onion to garnish?

What’s Next:

A Sake Martini is a creative approach to the standard Martini. I like it, but it does take a few tries to warm up to. Chill your Martini glasses with ice for three minutes. In your shaker: pour all ingredients inside with some ice. Shake ten times, or stir 30 times with a bar spoon. Remove ice & serve with your choice of olive or onion.

#4: The Haunted Bride Martini

Ingredients:

1.5 oz Gin
1 oz dry Vermouth
1/2 oz Benedictine
1 teaspoon Pernod
2 dashes Bitters, your choice
Cherry for you?

What’s Next:

This Martini recipe is named after an unknown bar patron second-guessing her marriage engagement. Chill your Martini glasses with ice for three minutes. In your shaker: pour all ingredients inside with some ice. Shake ten times, or stir 30 times with a bar spoon. Serve with a cherry or you choice of garnish.

#3: The Classic Martini

Ingredients:

2 oz Gin
1/2 oz dry Vermouth
Olive for garnishing

What’s Next:

Here is the classic Martini, in all it’s glory. Chill your Martini glasses with ice for three minutes. In your shaker: pour all ingredients inside with some ice. Shake ten times, or stir 30 times with a bar spoon. Garnish with olive.

#2: Shaken Not Stirred Bond James Bond Martini:

Ingredients:

3 oz Gin
1 oz Vodka
1/2 oz Lillet Blanc wine
Twist of lemon

What’s Next:

Well, I bet you can guess where this Martini recipe has its origins. Pour Gin, Vodka & Lillet Blanc into shaker half-filled with cracked ice. Shake well, strain into a chilled cocktail glass. Garnish with a twist of lemon, and serve.

#1: I Never Forget the Chocolate Chocolate Vodka Martini:

Ingredients:

2 oz Vodka
1 oz Godiva liqueur
1 oz white creme de cacao
Chocolate stick for garnish

What’s Next:

No, as you know, I never do forget the chocolate. Chill your Martini glasses with ice for three minutes. In your shaker: pour all ingredients inside with some ice. Shake ten times, or stir 30 times with a bar spoon. Serve with chocolate stick for garnish.

I hope you have enjoyed my top 5 Martini recipes list. Enjoy one for me.

Eat well & Laugh often.

An Informative History of My Friend the Martini

2007-09-15T10:50:00.001-07:00

Just a little historical walk with my pal the Martini, why don’t you join us. The modern day true Martini consists of Gin and a varying amount of dry Vermouth and is sometimes garnished with an olive, twist or cocktail onion. But I’m no Martini purist, so if you add a little Vodka or mix in some chocolate, you have my permission to keep the name Martini.

There are differing arguments as to the origin of the Martini, but the most detailed account lies with the Martinez from 1862. This drink calls for four parts red, sweet Vermouth to one part Gin and is garnished with a cherry, sounds good to me. The first Martinez was made with aromatic bitters and Old Tom Gin, which was very sweet compared to today’s take on the drink.

The transformation from the Martinez to the Martini was a gradual one; first Old Tom Gin was replaced with London Dry, then orange bitters took over aromatic bitters’ place. Folks then began to replace the red, sweet Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the modern dry Martini appeared, just add olive.

If you don’t like that little historical number, try this one on for size. Someone came up with a Martini history anecdote involving the British Army. The story claims that the drink’s name came from the Martini and Henry rifle used by the army around 1871. The punch was that the rifle and the drink both shared a strong kick. Pretty cute.

Well, no matter the history or claims regarding the Martini, it is a sexy and smooth drink that just waits experimentation. Stay tuned for ‘Allison’s Top 5 Martini Recipes’ post.

Eat well & Laugh often.

The Moistest Chocolate Cake This Side Of Heaven Recipe

2007-09-15T10:48:00.001-07:00

Many recipes circle the globe due to their goodness and palatable appeal. And ‘The Moistest Chocolate Cake This Side of Heaven’ recipe is no exception. The recipe’s origin lies in Knoxville, TN at the hands of the infamous Tennessee baker Dot, but because of its wondrous ability to maintain moisture, this chocolate cake recipe has reached many hands all over the world. Why, the last I heard, they were making this exact recipe in Namibia to celebrate the arrival of Angelina Jolie.

Now, let’s take on this well-traveled and super-moist chocolate cake recipe ourselves.

Ingredients for Cake:

2 cups white sugar
2 cups self-rising flour
1 stick butter
4 tablespoons cocoa
1/2 cup veggie oil
1 cup water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup chilled buttermilk
2 eggs

Ingredients for Icing:

1 stick butter
6 tablespoons whole milk
4 tablespoons cocoa
1 teaspoon vanilla extract
1 box powdered sugar
1 cup chopped pecans

What’s Next:

Go ahead and preheat you oven to 350 F, or 175 C.

In a large mixing bowl- combine white sugar & flour, set aside.

In a small saucepan- bring 1 stickof butter to a mild boil. Whisk in cocoa, oil & water. Stir until blended & remove from heat. Pour cocoa mixture over sugar & flour mix. Beat in cinnamon, vanilla extract, buttermilk & eggs. Beat until well-blended.

Pour yummy chocolate mixture into your 13 x 9 cake pan & bake for 30 minutes, or until comes clean with a toothpick test.

Now for the icing…. In a medium saucepan- melt 1 stick butter. Whisk in milk & cocoa, mix until blended. Add vanilla extract, powdered sugar & chopped pecans, mix until smooth. Remove from heat & check on the cake.

Once cake is removed from oven, pour icing on top. The secret of this miraculously moist chocolate cake is to add the icing while to cake is warm which tends to hold in and add moisture. Enjoy this rich, delicious & famous cake recipe with a cold, tall glass of milk.

Eat well & Laugh often.

The History of Panera: It’s Bread Time & Kalamata Olive Bread Recipe

2007-09-15T10:47:00.001-07:00

I was in Panera Bread this weekend getting my favorite soup & sandwich combo, broccoli & cheese soup with their tasty turkey artichoke panini on focaccia bread. Yummm. As I was enjoying my scrumptious Easter weekend meal with some pals, I began to wonder about the history of the chain cafe. So, this Monday morning I thought we’d explore it together.

Panera Bread is a chain of bakery cafe restaurants popular across the US. Panera specializes in artisan breads, soups, sandwiches, desserts and happy taste buds. The word ‘panera’ literally translates to ‘bread time’ in Latin which makes the name quite suitable.

The legacy of Panera began in 1981 in Richmond Heights, Missouri as the Au Bon Pain Company founded by Ron Shaich & Louis Kane. The company prospered around the east coast of the US and internationally throughout the 1980s and 1990s. In 1993, Au Bon Pain Co. purchased the Saint Louis Bread Company, a chain of 20 bakery cafes in the St. Louis area which helped the then Au Bon Pain Co. to prosper and gain respect as a bakery cafe.

In 1997, Au Bon Pain Co. was renamed Panera Bread which now operates or franchises over 850 cafes in 36 states and 17 manufacturing plants to support the cafes. Panera has been recognized by Business Week as being one of their “100 Hot Growth Companies”. Panera is recognized by myself as being one of my “100 Yummy Food Places”.

And now on to the Panera Bread Kalmata Olive Bread Recipe.

Ingredients for the starter:

1 cup warm water
2 teaspoons fresh yeast
1 cup all-purpose flour

Ingredients For the Dough:

2/3 cup warm water
3 tablespoons honey
4 teaspoons fresh yeast
1/4 cup plus 1 teaspoon vegetable shortening
4 3/4 cups all-purpose flour
1 tablespoon salt
Starter
1 3/4 cups kalamata olives, pitted

What’s Next:

To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees.

Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Now you’re ready to enjoy the wonderful wonders of Panera Bread at home.

It’s almost time for dessert, look out for ’The Moistest Chocolate Cake This Side of Heaven Recipe’ post.

Eat well & Laugh often

And for Easter Dinner Dessert- Yummy Easter Egg Nests

2007-09-15T10:46:00.001-07:00

A perfect way to end your Easter meal is by enjoying these little yummies which are about as fun to make as they are to eat. Enjoy!

Ingredients:

2 egg whites
1/2 cup white sugar
2 cups coconut
1/2 teaspoon red food coloring
1/2 teaspoon blue food coloring
1/4 teaspoon yellow food coloring
1/4 teaspoon blue food coloring

What’s next:

Using a fork, lightly beat the egg whites. The egg white is beaten enough when there are not stringy bits of egg white hanging off the fork.
Mix in the sugar and coconut. Divide the mixture into three even portions and place each portion in a bowl. Add red food coloring to one bowl and mix to combine. Add blue food coloring to the second bowl and mix to combine. Add yellow and blue food coloring to the third bowl and mix to combine.
Place 1/4 of a cup of mixture onto a baking paper covered oven tray. Using the back of a tablespoon, press the spoon into the mixture to form a hollow nest area. Bake at 375 C, or 175 C for 8 to 10 minutes. Fill with small Easter eggs as pictured.

Eat well & Laugh often

Williams-Sonoma Leg of Lamb Easter Dinner Recipe

2007-09-15T10:44:00.000-07:00

Get ready for Easter dinner with this wonderful leg of lamb recipe straight from Williams-Sonoma.

Roasted Leg of Lamb

Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book.

3 garlic cloves, finely minced
3 Tbs. chopped fresh mint
3 Tbs. chopped fresh oregano
2 Tbs. olive oil, plus more as needed
1 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
1 boneless leg of lamb, about 4 lb., butterflied
2 Tbs. wild game demi-glace or white wine
1/2 cup chicken stock
2 Tbs. unsalted butter

Preheat an oven to 350°F.

In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2- to 3-inch intervals.

In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.

Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper.

Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10.

Eat well & Laugh often

Allison Loves Her Grilled Honey-Bourbon Salmon Recipe

2007-09-15T10:42:00.000-07:00

Now to the good stuff. Enjoy this wonderful salmon recipe that will come out tasting wonderful every time, just add your favorite veggies and you have yourself a tasty meal!

Ingredients:

4 6-oz salmon fillets or steaks
3/4 cup bourbon whiskey
1/3 cup brown sugar, packed
3 tablespoons honey
2 teaspoons soy sauce
1 teaspoon ginger
1/2 teaspoon black pepper
S & P, to taste

What’s Next:

Get your grill ready and let’s get moving.

Rinse salmon& pat dry. Gently place in a large plastic bag.

In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. Pour sauce over salmon into bag. Marinate in frig for 1 hour, turning occasionally.

Get out your fish bag, set aside marinade. Take salmon out & tell it that it’s the best looking fish you’ve ever seen. Go ahead and spray down the grill with non-stick spray.

Place fish on grill. Grill for 8-10 minutes while brush the fish down with leftover marinade.

Your salmon will be done when it easily flakes with a fork. Enjoy, you’ve created a masterwork!

Eat well & Laugh often

All About the Salmon

2007-09-15T10:41:00.001-07:00

I thought we’d talk salmon today. This fish can be wonderful, and yet at times very fishy, so let’s get to the bottom of this fish and figure out the good stuff. Salmon live everywhere, from the Pacific to the Atlantic Oceans; to the Great Lakes and to the largest salmon sanctuary in Kamchatka Peninsula in the Russian Far East.

According to folklore salmon return to the exact spot where they were spawn to reproduce. Interestingly enough, research shows that at least 90% of fish spawning in a certain area were indeed born there. Now, that’s a smart fish with a heart for home. Salmon flesh is usually an orange to reddish color that results from carotenoids the salmon gets from eating krill and other tiny shellfish.

Salmon is a respectable and reasonably healthy food. With high protein, Omega-3 fatty acids and overall low fat levels, this is a great catch for dinner. You can do just about anything with this fish: bake it, make salmon patties, smoke it, grill it or add to your favorite sushi.

My favorite way to enjoy this fabulous fish is to use my honey-bourbon marinade. Stay tuned for the ‘Allison Loves Her Grilled Honey-Bourbon Salmon Recipe’.

Eat well & Laugh often.

The Food Network Super Special Spinach Ricotta Gnocchi Recipe

2007-09-15T10:29:00.000-07:00

As always, let’s get to the good stuff. Put on some good music, maybe Madeline Peyroux and let yourself relax and enjoy this fun recipe.

Ingredients:

1 pound whole milk ricotta, drained to remove excess moisture
10 ounces finely chopped spinach, excess moisture removed
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg

What’s Next:

In a large bowl- combine ricotta, spinach, eggs, salt, pepper, and nutmeg and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.

Turn the dough onto a floured work surface.

Divide the dough into workable pieces.

With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.

Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.

In a large pot with 6 to 8 quarts of salted boiling water- add gnocchi and carefully stir to prevent sticking.

As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.

Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.

Eat well & Laugh often.

Allrecipes.com Best Braided Easter Egg Bread Recipe

2007-09-15T10:00:00.000-07:00

Having the Allrecipes.com history & news in our pocket, let’s get to the good stuff. Enjoy this delightful braided Easter egg bread recipe from Holly at Allrecipes.com.

Ingredients:

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

What’s Next:

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden.

Enjoy this delectable treat & have a merry Easter this year.

Eat well & Laugh often.

Kiss Your Mamma’s Cheek Cheese Grits Casserole Recipe

2007-09-15T09:57:00.001-07:00

Ah, the wonders of grits never cease to amaze me. This recipe makes a delicious and easy casserole perfect for anytime- breakfast, lunch or dinner. Enjoy!

Ingredients:

3/4 cup grits, cooked
3 tablespoons butter
1 cup shredded Mexican-style cheese
1/2 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1 small onion, chopped & sauteed
3 cloves garlic, minced & sauteed with onion
S & P, to taste
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon onion powder

What’s Next:

Go ahead and preheat your oven to 350 F, or 170 C.

In a 2-quart casserole dish, stir in all your ingredients. It’s that easy.

Bake in preheated oven for about 20 minutes, or until cheese is melted & bubbly. Have a bite for me & enjoy this simple, yet wonderful grits recipe.

Eat well & Laugh often.

Exploring the History of Grits

2007-09-15T09:54:00.000-07:00

Grits are a common breakfast plate in the Southern US states where they are usually eaten with salt or cheese and never sugar unless you want a firm talking-to from the locals or an accusation that you don’t appreciate or understand the wonders of grits. Grits are also common, however, in East Africa where it is called Ugali and in southern Manchuria where it is called Gezi. The word ‘grits’ is a derivative of the Old English word ‘grytta’ which means a coarse meal of any kind. No matter the name, grits are a wonderful and delicious way to start or end the day.

Grits are basically coarsely ground corn that makes a sort of maize porridge. They are prepared simply by boiling the grits into a porridge or until enough water evaporates to leave them semi-solid, depending on your preference. They are traditionally served at breakfast, but I find that they are a perfect side for an evening steak.

I like to sometimes spice up my grits a bit with my ‘Kiss Your Mamma’s Cheek Cheese Grits Casserole Recipe’. It’s a fabulous and different way to enjoy grits. Coming soon.

Eat well & Laugh often.

It’s Finally Friday Eggplant Parmigiana Recipe

2007-09-15T09:50:00.001-07:00

This one’s a doozie of a eggplant parmigiana recipe, so let’s get started.

Ingredients:

1 cup olive oil
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, my favorite
8 slices Mozzarella cheese
1 onion, chopped
2 cloves garlic, minced
16 oz can stewed tomatoes
1 tablespoon basil
1 tablespoon oregano
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/2 cup brown sugar
8 tablespoons tomato paste
3 tablespoon capers
1 teaspoon salt
1 teaspoon black pepper
1 cup Parmesan, grated

What’s Next:

Go ahead and preheat your oven to 350 F, or 175C.

In a large skillet- heat 1/2 cup olive oil on medium high & saute eggplant on each side until saturated with oil- about 8 minutes total. Grab your 3-quart casserole dish & line with sauteed eggplant.

In same skillet- saute red peppers until tender and layer over eggplant. Top with Mozzarella.

Heat remaining oil in skillet & cook onions & garlic until browned. Stir in stewed tomatoes and simmer for 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar & tomato paste. Simmer for 10 minutes.

Add capers and season with S & P. Pour mixture iver Mozzarella cheese & eggplant. Sprinkle Parmesan cheese on top.

Bake for 25 minutes and you have yourself a true weekend treat. Enjoy.

Eat well & Laugh often.

Taking on the Eggplant

2007-09-15T09:47:00.001-07:00

I know many of us are not enticed by the eggplant, but it can be a very delicious and interesting veggie. The eggplant is a species of Solanum native to southern India & Sri Lanka. It is an annual plant that produces large purple or white ovoids, not the Metamorphosis kind.

Eggplants have been cultivated in southern and eastern Asia since prehistory, but it appears as if the vegetable has only become known to the Western world for less than 1,500 years. The many names for eggplant in the Arabic & North African languages and the lack of Greek and Roman names, indicate that it was carried throughout the Mediterranean area by Arabs in the Middle Ages.

The raw fruit of an eggplant is somewhat distasteful and begs to be cooked immediately. After the eggplant has been cooked, it takes on a more suitable, flavorful & more tender texture.

Stay tuned for the ‘It’s Finally Friday Eggplant Parmigiana’.

Eat well & Laugh often.

I Know It’s Crazy Nashi Asian Pear Buschetta Recipe

2007-09-15T09:45:00.001-07:00

Is your palate screaming for the scrumptious Nashi pear? Well then, try this Nashi Pear Bruschetta recipe on for size, I don’t think you’ll be disappointed.

Ingredients:

2 cups Nashi pears, peeled & chopped
1 tablespoon lemon juice
2 tablespoons olive oil
S & P, to taste
1/2 cup cilantro, chopped
1 baguette, sliced
1/2 cup blue cheese

What’s Next:

Go ahead and preheat your oven to broil. Broil baguette slices until browned. Turn oven off. Set bread aside.

In a medium bowl- mix together chopped Nashi pears, lemon juice, olive oil, S & P & cilantro. Set aside.

Spread blue cheese on each baguette slice. Add Noshi pear mix on top.

You now have a delicious snack, appetizer or even dessert if you’re like me. Enjoy.

Eat well & Laugh often.

My Hearts Belongs to the Nashi Asian Pear

2007-09-15T09:42:00.000-07:00

Apples are delightful, especially the crisp, cool Granny Smith. Pears are luscious and delicious and should be celebrated daily. But the Nashi, or Asian, pear is the perfect, mouthwatering fruit. Combine the crisp texture of a Granny Smith apple with a juicy ripe pear and you have the exquisite Nashi pear.

The Nashi pear, Sand Pear, Asian Pear or Apple Pear, is a species of pear native to eastern Asia. The word ‘Nashi’ in Japanese translates to ‘apple pear’ which explains my fascination and enjoyment of this fruit. The Nashi is a round and juicy pear that is shaped similarly to an apple, but with the speckled skin, grainy texture and flavor of a pear.

You can do anything with the Noshi pear that you can do with an apple. Bake it in a pie, make a pudding, eat it raw & enjoy the juices, there is even a Nashi Collins drink that looks appealing. If I’m not eating my Noshi raw, I like to use them for a new take on bruschetta.

Look out for the ‘ I Know It’s Crazy Nashi Asian Pear Buschetta Recipe’ post coming soon to a computer near you.

Eat well & Laugh often.

Cozy Comfort Chicken Shiitake Rice Casserole Recipe

2007-09-15T09:37:00.000-07:00

We know all about shiitakes, so let’s add them to a chicken & rice casserole and taste a slice of divine. Enjoy this terrific recipe, sure to please any crowd. For the picky eaters, just tell them that the shiitakes are browned potatoes and the spinach is green apple candy!

Ingredients:

4 tablespoons butter, divided
1 medium onion, chopped
2 cloves garlic, minced
1 shallot, chopped
1 pd shiitake mushrooms, stems discarded & caps sliced
2 bunches fresh spinach, washed, stems removed & chopped
3 tablespoons all-purpose flour
3 cups whole milk
8 oz Gruyere cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
4 cups white rice, cooked & hot
3 cups chicken breast, cooked & shredded

What’s Next:

Go ahead and preheat your oven to 375 F, or 190 C.

In a large skillet- heat 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic & shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened.

Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look.

In another large skillet- melt remaining 3 tablespoons butter over medium-high heat. Add flour and cook for 1 minute, whisking throughout. Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens.

Remove skillet from heat & whisk in Gruyere until smooth. Now whisk in the salt & pepper. Add spinach mix, rice & chicken. Transfer mixture to a 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.

Enjoy this quite frankly, delicious dish and let it help you get through the rest of the week in tasty comfort.

Eat well & Laugh often.

Sweet Southern Potato Casserole Recipe

2007-09-15T03:39:00.001-07:00

I thought we’d delve into the world of casseroles this Wednesday. I’m ready for some comfort food to get me through the rest of the week, what about you? Try on this southern favorite sweet potato casserole recipe and you’ll be relaxing in sweet comfort by the end of the day. Enjoy and make sure to check out the history & facts of this delicious veggie.

Ingredients:

3 cups sweet potatoes, boiled & mashed
2 eggs, beaten
1/4 cup whole milk
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter
1 cup brown sugar, packed
1/3 cup all-purpose flour
1 cup pecans, chopped
1/3 cup butter, melted

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- mix together the sweet potatoes, eggs, milk, white sugar, vanilla extract & butter. Scoop into your favorite baking dish. Set aside.

In a medium bowl- mix together brown sugar, flour & chopped pecans. Spread on top of sweet potato mash.

Drizzle butter over topping spread and you’re ready to bake your casserole for 30 minutes. The heavenly scent of a sweet potato casserole cooking in an oven will make all your family come out of their crevices and wonder what’s for dinner.

Eat well & Laugh often.

Emogene Knows Best Fried Okra Recipe

2007-09-15T03:37:00.000-07:00

Now that we have okra on the brain, get out those iron skillets if you have them. It’s time for comfort, it’s time for soul- it’s time for comfort soul fried food. Try on my grandmother’s never-fail fried okra recipe- you may wish you hadn’t, it’s that good!

Ingredients:

4 cups fresh okra, cut into dime-size pieces (never let me catch you using that frozen kind)
1/2 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil, it’s not healthy in the least bit, but bacon grease is perfect for the occasion if you’ve got it

What’s Next:

In your large skillet, preferably iron skillet- heat oil (or grease) on medium-high.

In a medium bowl- toss together okra, cornmeal, salt & pepper. You want each piece of okra to have a nice, thin covering of cornmeal.

Place okra in hot oil. Cook until well-browned, stir frequently.

Enjoy this wonderful family recipe & eat some for me!

Eat well & Laugh often.

The Okra Story

2007-09-15T03:36:00.001-07:00

Okra is a member of the Mallow family and related to cotton, hibiscus and hollyhock. The word ‘okra’ is of Nigerian origin and translates to “lady’s finger’s”. It is a perennial plant that grows up to 2 meters tall with heart shaped leaves and large, yellow flowers. What we eat is the seed pod which range in size from 3-10 inches in length and have a unique, sticky texture and sweet flavor.

Okra is grown throughout tropical and temperate regions of the world. Its beginnings were in Ethiopia and it was cultivated by the ancient Egyptians in the 12th century B.C. It then made its way through North Africa and the Middle East. The seed pods, or okra as we know it, were eaten as well as the seeds toasted and ground as a substitute for coffee. I think I’ll stick with the bean, myself.

After going through the Caribbean, Okra was brought to the US in the 1700s by slaves from West Africa and was introduced to Western Europe soon after. Today okra is popular just about everywhere- Africa, the Middle East, Greece, Turkey, India, the Caribbean and the US.

The best okra, like almost everything else, is best when it’s young & fresh. Okra becomes woody once it has aged and it then manufactured into paper & rope, interestingly enough. Once you purchase your okra from the local market, be prepared to cook them within 2-3 days. Do not wash until you are ready to use, the okra will become slimy if you wash beforehand. Okra is slimy & sticky, there’s nothing you can do about it. Just celebrate it as you would your family, it’s great but they do have flaws.

Look out for the upcoming ‘Emogene Knows Best Fried Okra Recipe’ post.

Eat well & Laugh often.

Shabang! Shiitake & Brie Pizza Recipe

2007-09-15T03:34:00.000-07:00

Are you ready to try on your new knowledge about shiitake mushrooms? Well, step into your kitchen & get ready for a pizza for all occasions.

Ingredients:

3 oz shiitake mushrooms
2 tablespoons butter
1 teaspoon garlic, minced
4 flour tortillas
4 oz Brie cheese, thinly sliced
1 cup roma tomatoes, chopped
1/2 cup green onions, chopped

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

Grab those shiitakes and remove stems, slice caps & set aside.

In a small saucepan- melt butter. Add garlic and saute for a minute or two, just want to get that garlic & butter to meld. Set aside.

Get out your baking sheet, coat with non-stick spray and place tortillas on top.

Cover tortillas with sliced Brie. Scatter tomatoes, mushrooms and green onions on top. Now drizzle with garlic butter.

Bake until cheese melts and mushrooms are tender and yummy, about 10-12 minutes. Enjoy this tasty treat.

Eat well & Laugh often.

The Shiitake Mushroom- What You Need to Know

2007-09-15T03:28:00.000-07:00

The shiitake mushroom is a wonder of a mushroom. With endless ways of cooking this delectable shroom, the shiitake makes for a true & welcome guest in my kitchen.

Shiitake mushrooms are native to China where it has been cultivated for over 100 years, typically this mushroom is cultivated on the shii tree. The first written record of a shiitake can be traced to Wu Sang Kwuang, born during the Sung Dynasty 960-1127 A.D. Some documents, however, record the mushroom being eaten as early as 199 A.D.

Shiitake mushrooms are found in a variety of cultures & cuisines. Russia produces and consumes large amounts of shiitakes, although they are mostly sold pickled. Of course the shiitake has its home in Chinese & Japanese cuisines where you will find it in miso soup.

Shiitake mushrooms are commonly sold dried in preserved packages. All you need to do to re-hydrate them is to soak them in water prior to using. I prefer the fresh shiitakes myself, they have a better, more full-flavored taste.

Now that we know more about this much-revered mushroom, let’s take advantage of our knowledge with the ‘Shabang! Shiitake & Brie Pizza Recipe’ post soon to follow.

Eat well & Laugh often.

Tori no Mizutaki Japanese Chicken Stew Recipe

2007-09-14T02:49:00.001-07:00

Cooking with Amy has me excited and ready to tackle this Tori no Mizutaki Japanese stew. Skip the delivery pizza this weekend and do it Japanese style with this chicken stew recipe. Enjoy.

Ingredients:

1 pd chicken, cubed
1 lb tofu, drained & cubed
1 bundle watercress
1 Chinese cabbage, chopped
2 cups shirataki (locate local International food store)
2 cups spring onions, chopped
1 cup carrots, chopped
8 shiitake mushrooms
2 teaspoons dashi powder (locate local International food store)
1/2 cup rice

What’s Next:

In a large skillet- add a cup of water. When it comes to a nice boil, add dashi powder.

Combine the rest of your ingredients and simmer for 30 minutes. Add extra water if necessary. You should come out with a nice chicken stew. Enjoy all the flavors melting in your mouth and thank yourself for not going with Papa Johns.

Eat well & laugh often.

We’re Cooking with Amy Today

2007-09-14T02:47:00.000-07:00

Cooking with Amy is a great food escape, you come out refreshed, full of culinary joy and a happier person for the visit. I felt the same as I was looking at her recent post on Japanese cuisine. Amy revisited the koryori style restaurant Kappa this week, here she is now:

“When I went to Japan I thought I knew what Japanese food was. Boy, was I ever wrong! Going to Kappa is much the same experience. In addition to the kimono-clad hostess, the menu written in Japanese and the virtually all Japanese clientele, the food is koryori style, a traditional small plate cuisine from Kyoto not found anywhere else in town. Sure most of the dishes are familiar, but if you order the prix fixe meal several of the items are quite out of the ordinary.

Lee has been wanting to go back to Kappa ever since we went two years ago for his birthday. Since the prix fixe meal is rather special that was his choice again for this year’s birthday. As I mentioned the last time around, there is no sign in English for the restaurant and the wooden door slides open so you really don’t know where you are going. Lost in Translation anyone?”

This gem located next to Denny’s in San Francisco is worth your time and your well-deserving palate. Amy goes on to describe each dish they tasted, complete with wonderful, clear photos.

Look out for the upcoming ‘Tori no Mizutaki’ Japanese Chicken Stew Recipe’ post.

Until then,

Eat well & Laugh often.

It’s Saturday Morning Buttermilk Pancake Recipe Time

2007-09-14T02:45:00.000-07:00

From Indonesia to Egypt, we have traveled with the pancake. Now let’s take it into our own kitchens. Enjoy this knock-your-socks-off buttermilk pancake recipe.

Ingredients:

3 cups all-purpose flour
4 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups buttermilk
1/2 cup whole milk
3 eggs
1/2 cup butter, softened

What’s Next:

In a large bowl- combine flour, sugar, baking powder, baking soda & salt.

In a medium bowl- beat together buttermilk, whole milk, eggs & butter.

In a large oiled skillet- get the oil hot over medium-high heat.

Pour egg mixture into flour mixture & stir until well-blended.

Pour about 1/2 a cup of batter into griddle and brown on each side.

You are now ready to add your choice of toppings, you know I never object to semi-sweet chocolate chips, & retire in front of Saturday morning cartoons.

Eat well & Laugh often.

Around the World with Pancakes

2007-09-14T02:44:00.000-07:00

Saturday morning is just around the corner and so is my favorite breakfast dish- pancakes. Covered with honey, butter, peanut butter, syrup or preserves, pancakes are a wonderful way to ring in the weekend cheer. Pancakes differ worldwide, so I thought we’d go on a pancake adventure.

In the US, pancakes are usually thick, round, flat flour cakes that deserve many toppings. Made with baking powder to make the dough rise, the pancake is served flat and stacked with toppings such as jams, syrups and whipped butter.

The British pancake is made much in the same way as the American version, yet without baking powder or yeast. They are made with a plain batter of eggs, flour & milk. For a sweet pancake- you cook it and while it’s still hot, fill with a sweetened filling, such as lemon juice & sugar, and roll her up. For a more savory pancake experience a ground beef stuffing is made to order.

The most interesting take on the pancake comes from Egypt. Like the US pancake, the Egyptian pancake contains a rising agent, either baking powder or yeast. The batter is fried on one side, allowed to cool, filled with a sweet stuffing, folded over and the edges sealed with water where it is deep fried and dipped in a sugar syrup. Yummm. Not the healthiest, but delicious all the same.

From Indonesia who specializes in pancakes made with cabbage and carrots to German potato pancakes, I love every one of them equally, provided that you at least add something sweet to it or drudge it in ranch dressing.

Look out for the upcoming ‘It’s Saturday Morning Buttermilk Pancake Recipe Time’ recipe.

Eat well & Laugh often.

24th Birthday Chocolate Zucchini Cake

2007-09-14T02:42:00.001-07:00

Get out your favorite cream cheese frosting mix and come along with me on this zucchini culinary journey. Make sure you have no allergies to cucurbita pepo, or vegetable marrow, and get those ovens preheated, it’s cake time!

Ingredients:

1/2 cup butter, softened
1/2 cup oil
1 1/2 cups white sugar
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated zucchini, generally about 2 zucchinis
2 eggs
1 tablespoon pure vanilla extract (don’t let me catch you using imitation)
1/2 cup milk
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cups chocolate chips (you know I love Ghirardell i semi-sweet)

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- using your hand-mixer, cream together butter, oil & sugar. Add eggs one at a time, vanilla & milk. Mix until well-blended.

Sift together flour, baking soda & baking powder. Gradually add flour mixture to egg mix. Mix well.

Add cocoa, cinnamon & chocolate chips. Add zucchini last & mix evenly.

Pour batter into a non-stick sprayed pan & bake for 35 minutes. When done, allow to cool. Just add cream cheese frosting and you have yourself a beautiful and delicious cake. Hope you enjoy.

Eat well & Laugh often.

Zucchini is a Fruit?!!!!

2007-09-14T02:41:00.001-07:00

Well, well. It looks like someone is hiding in the briar patch. Zucchini has been hiding from me, living the faux life of a vegetable. But, I have found it out, zucchini after all is a fruit!! Who knew? Maybe just about everyone but me…. I did some R & D on zucchini today, as this is what I found out:

Zucchini as we US folks, Australians and Canadians call it, or courgette as New Zealanders and the Brits know it, is a small marrow or squash commonly called an Italian squash. It can be green or yellow and has a similar shape to a cucumber- which it is sometimes confused with.

A cute little story- a friend of ours was so sweet as to make us a loaf of zucchini bread, one of my favorite treats. After giving us this thoughtful gift, he happened to mention it to his wife. Her response was, “Where did you get the zucchinis?” He in turn said, “Why, out of the garden.” She stated, “Hmm. That’s odd. The zucchini died a few weeks ago.” So, we enjoyed our cucumber bread and laughed a good laugh.

Unlike the cucumber, zucchini is usually served cooked, I prefer to roast or grill ours. The flower of the zucchini is a beautiful thing to behold and can be eaten as well, provided that is cooked. There are a variety of recipes for the flower that can be stuffed, baked or used in soup.

Zucchini is commonly thought of as a veggie, however by strict definition the zucchini is a fruit since it is basically the swollen ovary of the zucchini flower. Yum, the fruit of a swollen ovary of a flower, does that sound appetizing?

Swollen ovaries and all, I love the zucchini and I hope you’ll join me for a great recipe to follow, 24th Birthday Chocolate Zucchini Cake.

Eat well & Laugh often.

I’d Rather be in Cesky Krumlov Ovocne Knedliky / Sweet Dumplings Recipe

2007-09-14T02:39:00.001-07:00

OK, now that we know a little more than we started with about the wonderful possibilities of dumplings, let’s move on to the good part. Enjoy this wonderful I’d Rather be in Cesky Krumlov Ococne Knedliky / Sweet Dumplings recipe straight from the Czech Republic.

Ingredients:

1 cup whole milk
1 tablespoon butter
1/2 teaspoon salt
1 cup all-purpose flour
1 cup all-purpose flour
1 egg
11 peaches (or 15 plums), chopped
Powdered sugar
Cottage cheese

What’s Next:

In a large saucepan- bring milk, butter & salt to a boil, stirring continuously. Remove from heat.

Whisk egg into milk mixture, gradually add 1 cup flour. Mix well.

Find your cutting board or some wax paper- use the next 1 cup flour to coat the surface of the board or paper. Turn out dough and knead until dough forms a large ball.

Keep your hands floured (to avoid flour-stick) tear off pieces of dough and wrap around chopped fruit.

In a medium saucepan- boil water. Place dumplings in boiling water. When they begin to rise to the surface, boil for 20 minutes (or 10 minutes for plum dumplings).

Serve these delicious creatures with a sprinkle of powdered sugar and a tablespoon of cottage cheese. This is one of the best ovocne knedliky recipes I’ve tried and I hope you too enjoy the tasteful pleasure of Czech fruit dumplings.

Eat well & Laugh often.

Let’s Talk Dumplings

2007-09-14T02:37:00.001-07:00

From beautiful Cesky Krumlov to Oktoberfest Munich, to the Southern US states to London pubs, dumplings make the world and the people who eat them delighted and full of joy. Dumplings are classified as tasty balls made from dough (mind out of the gutter, please) which come in a variety of dishes both sweet and savory and in several cuisines.

In the Czech Republic they make very delicious sweet dumplings called ‘ovocne knedliky’. You cannot leave Prague without one making it to your oh so appreciative mouth. Depending on the season, peaches, plums or berries will be stuffed inside these wonderful treats and will send you and your senses on a delectable ride. Can you tell I love these things? Recipe to follow soon, I promise.

Germany specializes in potato dumplings, or ‘kartoffelknodel’ which is a typical side dish with roasted and braised meats, I think you could get by with wienerschnitzel as well. Using potatoes, breadcrumbs, flour & eggs you drop these dumplings in simmering water for 15-20 minutes- that is, after you stuff a crouton in the middle of it. German potato dumplings are a perfect addition to any meal, just add sauerkraut and raise your Bavarian pint to the Fatherland.

Ahhh, the Southern US, where chicken ‘n dumplings is a staple on the menu and you may see less teeth than you bargained for. You make this dish by boiling a pot of flour dumplings with chicken broth and meat, the end effect being a brothy, doughy chicken stew. It is a bland, yet warm & cozy dish that is perfect for a sore throat.

I’m too hungry to continue, so I must get to the kitchen and start on my favorite of the dumplings, the Czech ovocne knedliky. Look out for the I’d Rather be in Cesky Krumlov Ovocne Knedliky / Sweet Dumplings Recipe.

Eat well & Laugh often.

Guacamole History & the Cilantro is Wonderful Guacamole Recipe

2007-09-14T02:35:00.001-07:00

Hmmm, with all this talk of guacamole I had to go out and get a veggie guac wrap! It was delicious, but now on to the history & a wonderful recipe for this spectacular dip.

Guacamole is a sauce or dip, depending on who you’re talking to. It is made primarily with avocados and various other ingredients depending on the region of Mexico, or what I feel like adding that particular day. Guacamole dates back to the Aztecs who referred to the dip as ‘ahuaca-mulli’ which roughly translates to avocado sauce or mixture.

The Aztecs believed the avocado to be an aphrodisiac, they called the avocado tree ‘ahuacuatl’ which means ‘testicle tree’. The ancients thought the pear-shaped fruit hanging from the tree resembled (and I guess they weren’t too far off) testicles and believed that eating the fruit would make one potent and sexually stimulated. So on that date this week, throw out the dark chocolate and put down some avocado slices.

The basic ingredients for guacamole, aside from the main star avocado, includes lime or lemon juice and salt. I like to mix it up more myself and have a guacamole salad type dish. Here is my famous Cilantro is Wonderful Guacamole Recipe.

Ingredients:

3 avocados, peeled, pitted & mashed (take the pit & plant in some dirt, will grown into some beautiful indoor foliage)
1 tablespoon lime juice
1 teaspoon salt
3 Roma tomatoes, chopped
1/2 cup onion, chopped
2 teaspoons garlic, minced
4 tablespoons fresh cilantro, chopped
1/8 teaspoon cayenne pepper (or an amount you feel comfortable with)

What’s Next:

In a medium bowl- mix together avocado mash, lime juice, salt, chopped tomatoes, chopped onion, garlic, cilantro & cayenne pepper. Stir until well blended.

Chill for 30 minutes and you’re ready to enjoy the best guac ever. You wanna know a dark, dirty secret I have about my guac? I love to dip a Fritos scoops chip into Rotel, then fat-free small curd cottage cheese, then dip the chip into guacamole & eat it all together. It sounds a little odd, I realize- but it really is a wonderful way to enjoy this aphrodisiac.

Eat well & Laugh often.

Avocados & Guacamole, The Best Things in Life are Green

2007-09-14T02:32:00.001-07:00

The best things in life are green: avocados, guacamole, Kermit the frog, my husband’s eyes have some green flecks, grass, plants, and many veggies. How can one live a life without green, or avocados? I just don’t know.

On the menu today: avocados, guacamole & their histories. We’ll start first with the fruit behind the dip. Avocado is a tree & the fruit of that tree classified in the flowering plant family, Lauraceae. It is native to Central America & Mexico, but enjoyed worldwide. An average avocado tree produces about 120 avocados per year. An avocado is sometimes called an avocado pear or alligator pear, but the word is derived from its natural Nahuatl name ‘ahuacatl’ which means testicle, due to its shape. I love digging history out.

The avocado was introduced to the US by way of California in the 19th century, following the introduction into Europe in the 15th century, and soon became an extremely successful cash crop. Approximately 95% of the US production of avocados is located in California, the weather is very suitable for this fruit, who cannot stand cold weather- sounds like me.

Avocados are a fatty fruit, sadly, but high in vitamin C. The fruit is the basis for the Mexican dip guacamole and is used as a filling in many sushi dishes. In Brazil & Vietnam avocados are commonly used for milk shakes or added to ice cream. In my house, avocados are welcome just about anywhere and everywhere.

Stay tuned for the history of guacamole & a fantastic Cilantro is Wonderful Guacamole Recipe.

Eat well & Laugh often.

It’s So Good You Wanna Kiss It Mango Salsa Recipe

2007-09-14T02:31:00.001-07:00

This is a fantastic recipe for salsa, including one of my other favorite foods- mango! Have fun!

Ingredients:

1 mango, chopped

1/2 cup red bell pepper, chopped

1 green onion, chopped

3 tablespoons cilantro, chopped

1 jalapeno pepper, chopped

2 tablespoons lime juice

1 tablespoon lemon juice

What’s Next:

In a medium bowl- mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Chill for 30 minutes & you’re ready to serve with your choice of chips! Enjoy.

Eat well & Laugh often.

Norpro Salsa Maker- An Excellent Purchase

2007-09-14T02:29:00.001-07:00

I love salsa and I love ease. And that’s why I am in love with making salsa with my new salsa maker. You can have your favorite salsa ready in just a few minutes and cranks of the blade.

This Norpro hand-operated 2-speed salsa maker & mini-food processor, try saying that three times quickly, is a perfect little accompaniment to any kitchen. The easy to use crank turns a sharp blade that chops, spins and whips as quickly as an electric processor, yet it’s almost easier and less part to clean afterward. With a cost of just $13, try it for yourself and enjoy an easy & delicious salsa experience. Enjoy this fun little gadget.

Stay tuned for the It’s So Good You Wanna Kiss It Salsa Recipe.

Eat well & Laugh often.

Now On to the Good Stuff- Traditional Gazpacho Recipe

2007-09-14T02:27:00.001-07:00

We know the history, let’s eat the food! Enjoy this easy & traditional gazpacho recipe.

Ingredients:

6 large tomatoes
1 large cucumber, peeled, seeded & chopped
1 large green bell pepper, chopped
2 onions, chopped
2 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh parsley
1 teaspoon cumin
S & P, to taste

What’s Next:

In a medium saucepan- boil water & add tomatoes. Boil for 15 seconds. Remove & transfer to a colander & rise under cool water, the skins should slip off easily.

Place tomatoes into food processor, along with the rest of the above ingredients.

Blend on high for several seconds, until well-mixed & blended.

Chill in frig for several hours, you want the flavors to meld. Serve chilled. Enjoy.

Eat well & Laugh often.

Discovering Gazpacho History

2007-09-14T02:25:00.000-07:00

Let’s go on an explorative fact-finding mission, the history of gazpacho is what we’re after….

Gazpacho is a liquid salad from the southern Spanish region of Andalusia, I have longed to visit this literal hot-spot. It is typically made with ripe tomatoes, cucumbers, bell peppers, garlic and lemon juice. It is Andalusia’s best known dish and probably originated as a soup.

The emergence of gazpacho out of its Spanish roots is said to be the result of Eugenia de Montijo, the wife of the French emperor Napoleon III in the 19th century. Gazpacho was little known throughout the world before 1930. And American cookbook published in 1963 states, “gazpacho, the soup-salad of Spain, has become an American food fashion.” Too true, American being a melting pot, eh?

Watch out for the upcoming Traditional Gazpacho Recipe.

Eat well & Laugh often.

Take A Trip To Atlanta’s Joel Restaurant, It’s Worth It

2007-09-14T02:23:00.001-07:00

On a recent trip to Atlanta, I was treated to a culinary & visual delight. Joel’s restaurant (which actually has two of those little dots over the ‘o’) is a true asset to Atlanta and a wonderful place to have a meal, relax with friends or just enjoy the evening over a glass of wine.

Joel Antunes is a native of Volvic, France and has brought his heritage to the South. With his mainly French crew, they deliver excellent dishes at Joel’s. The dining room itself is a treat with richly burnished woods and soaring contemporary spaces.

Antunes cooks using mainly reductions and he blends his dishes with traditional cooking methods combined with exotic seasonings. The soups are wonderful, they play on the tongue and warm the senses. They have a particularly nice gazpacho made with tomato sorbet that suggests a true tint of genius. And my favorite, the desserts, are inventive & rich- just the way I like my men!

With a world-class selection of wine and stylish surroundings, I never wanted to leave. As they were ushering, pushing me out the door after closing, I couldn’t help but think it was one of the best eating experiences of the year.

Baked Slow Cooker / Crock Pot Chicken

2007-09-14T02:21:00.001-07:00

The cold weather has me going back to the crock pot. Burrrr! Let’s warm up together with this really easy & wonderful baked slow cooker / crock pot chicken recipe.

Ingredients:

2 pd whole chicken
4 tablespoons butter, softened
S & P, to taste
1 tablespoon paprika

What’s Next:

Release the aggression of the day & wad 3 pieces of aluminum foil into balls, place them in the bottom of the slow cooker / crock pot.

Rinse your chicken thoroughly inside & out under cold, running water. Pat dry with paper towels.

Place chicken on top of aluminum balls. Brush body (the chicken’s, not yours) will butter. Season with S & P.

Sprinkle paprika on top of chicken & set the slow cooker / crock pot to high.

Cook for 1 hour, then turn on low & cook 8 - 10 hours- or until chicken is no longer pink & juices run clear. You now have a delicious chicken to satisfy your hunger cravings & the cold weather blues.

Eat well & Laugh often.

I’ve Died & Gone to Heaven Chicken Slow Cooker / Crock Pot Recipe

2007-09-14T02:19:00.001-07:00

Are you ready for tasty goodness? Get out that crock pot, slow cooker or multi-cooker & come along with me!

Ingredients:

5 tablespoons butter
1 oz package dry onion soup mix
3/4 cup white rice
1/2 cup Parmesan
5 boneless chicken breasts
1 1/2 cups milk
2 x 10.75 oz cans cream of mushroom soup
S & P, to taste

What’s Next:

In a medium bowl- mix onion soup mix, milk, cream of mushroom soup & rice together. set aside.

In your slow cooker- spray lightly with non- stick spray & lay chicken breasts at bottom. Place 1 tablespoon of butter on each breast & pour soup mix over top.

Season with S & P & sprinkle with the Parmesan cheese.

Turn crock pot on low & cook for 8 - 10 hours, or until chicken cooked throughout & ready to eat!

Eat well & Laugh often.

Slow Cookers & Crock Pots- The Scoop

2007-09-14T02:18:00.001-07:00

Let’s talk crock pots & slow cookers. It does look like Phil may have had it right, seeing his shadow. The cold weather is back so I thought we’d dig out that crock pot once again. I don’t hear any complaints!

First, the facts. The first actual slow cooker was introduced in the early 1970 by Rival, under the trademark ‘Crock-Pot’. Today, two models of this appliance are on the market: multi-cookers & the original slow cooker. Multi-cookers are highly useful & functional in that they can be used to deep-fry, steam & slow cook; while slow cookers generally just have an insert that rests in a metal housing unit only intended to do just that- slow cook.

A fantastic multi-cooker on the market is the Deni 5-In-1 Multi-Cooker. This versatile multi-cooker lets you deep fry, slow cook, sauté, bake and boil in one convenient appliance. Very handy around the kitchen. Cost, $100.

Stay tuned for the upcoming I’ve Died & Gone to Heaven Chicken Slow Cooker / Crock Pot Recipe.

The Ultimate Chili Recipe

2007-09-14T02:16:00.001-07:00

Now that our taste buds are tantalized with the origins of this delicious stuff called chili, let’s get in the kitchen & get cookin’!

Ingredients:

2 pds lean ground beef
46 oz can tomato juice
29 oz can tomato sauce
15 oz can kidney beans, rinsed & drained
15 oz can pinto beans, rinsed & drained
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoon cumin (my personal favorite)
1/4 cup chili powder

What’s Next:

In a large, deep skillet- cook ground beef on medium-high until evenly browned. Drain meat & set aside.

In a large pot- combine cooked ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, green & red bell peppers, cayenne pepper, sugar, oregano, black pepper, salt, cumin & chili powder. Bring to a boil on high heat.

Once mixture in boiling, reduce to a low simmer. Cover & simmer for 1 - 2 hours, stirring occasionally & adding water if needed.

Now you are ready to enjoy a fine chili, maybe with some homemade corn bread muffins. Enjoy!

Eat well & Laugh often.

Chili- An Interesting History

2007-09-14T02:14:00.000-07:00

Left on your own, would you say the history of chili has its beginnings in Mexico? With all the red peppers and chili powder- I might have thought so myself. According to Texas writer Charles Ramsdell this is not the case.

“Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their customs from one generation, or even from one century, to another.”

There are many speculations and even legends regarding the origin of chili. Who knew that this topic inspired so much historical attention? Some attribute chili as being a poor man’s food. When one could not afford a large piece of meat, you would just add what you could and put the rest of the kitchen inside- less meat, more peppers.

One of my favorite of the chili legends is from 17th century lore involving a beautiful nun. An old Southwestern American Indian tale has it that the first recipe for chili was put on paper by a lovely nun, Sister Mary of Agreda of Spain, to be exact. She was know to the Indians as “La Dama de Azul”, or the lady in blue. She included in her recipe for chili venison or antelope meat, onions, tomatoes & chili peppers. There are no recorded accounts of this however, pure good old fashioned legend. I like it though- a beautiful nun with a taste for chili.

Others go on to claim the origin of chili- Texan adventurers, Spanish priests & residents of a Texan prison in the 1800’s. Apparently everyone wants to take credit for this delicious part of American culinary culture. From where I stand, the facts point to a beautiful Spanish nun who liked Texan adventures and took her work to prisons. You like it?

Chili is different to everyone, so I think it would be a difficult task to pin down this raging bull of a dish. You may order New York chili and have peas inside, a Southern chili will always come with a side of corn bread & Texas chili is sure to take your palate on a wild, hot ride. But no matter where your chili is from, it warms the heart & lifts the soul.

Rest assured, The Ultimate Chili Recipe is on its way.

Eat well & Laugh often.

The Beef in Guinness Crock Pot Irish Recipe

2007-09-14T02:12:00.000-07:00

Are you ready for St. Patrick’s evening festivities? Well, go get your bagpipes and come along with me on this Beef in Guinness Crock Pot recipe. Enjoy.

Ingredients:

1 cup chicken broth
2.5 pounds beef, your choice on the cut
2 large onions
6 carrots
1/2 cup dry cider
1 cup Guinness
Bunch of fresh parsley

What’s Next:

Go ahead and try & find your crock pot under all the stuff in your cabinets. Good.

Add chicken broth & heat crock pot to high.

Cut the beef into chunks and place in crock pot. Add onions, carrots cider, Guinness & parsley.

Bring to a light boil, reduce heat to gentle simmer & cook covered for 2 - 4 hours, or until meat is tender & cooked throughout.

Now you are truly ready to toast the Irish, Irish style!

Eat well & Laugh often.

St. Patrick’s Day- Raise Up Your Hot Whiskey & Celebrate

2007-09-14T02:11:00.000-07:00

From the Normans, Oliver Cromwell & Michael Collins; Ireland has a rich history worth celebrating this St. Patrick’s Day. Not only has Ireland brought us the likes of William Butler Yeats, Thomas Moore, Catherine Hayes, Arthur Guinness, Frank McCourt & of course, Bono- they have also brought us comforting & delicious food.

So this St. Patty’s day let’s raise our Irish coffee to a civilization & country to whom we owe so much! Now for the St. Patrick’s Hot Whiskey:

Ingredients:

boiling water
1/2 teaspoon sugar
1 tablespoon Irish whiskey
lemon slice
2 whole cloves

What’s Next:

Heat a stemmed whiskey glass with hot water. Throw out the hot water & add boiling water. Throw out boiling water (watching where you thow it).

Pour in fresh, boiling water to a little more than half full & dissolve sugar.

Add whiskey, slice of lemon & cloves. Now you have a true, and warm, Irish hot whiskey to keep you company this evening! Enjoy and make another!

Eat well & Laugh often.

Kiefer Sutherland Shepherd’s Pie Recipe

2007-09-14T02:08:00.000-07:00

As you’ve been waiting on sharp pins & dull needles for the Kiefer Sutherland Shepherd’s Pie Recipe, you may now breathe easy for here it is! In answer to my question, “What are you going to do with these celebrities?” we now have the answer- eat them or at least name a shepherd’s pie recipe after them. Enjoy!

Ingredients:

2 cups cook ground beef (can substitute for anything ground- veal, turkey, chicken)
1 tablespoon finely chopped onion
2 cups gravy (make a roast the night before and reap more benefits with this recipe)
S & P
2 cups mashed potatoes (don’t let me catch you using instant)
1/8 teaspoon paprika
1 tablespoon butter

What’s Next:

Go ahead and preheat your oven to 400 F, or 200 C.

In a large bowl- combine meat, gravy & chopped onion. Season with S & P to taste.

Line the bottom of a baking dish with a layer of half of the mashed potatoes. Add meat mixture then cover with remaining potatoes.

Dot mashed potato covering with butter. Sprinkle with S & P and paprika.

Bake in preheated oven for 30 minutes or until potato topping is browned and the pie is heated thoroughly. Take pride in you celebrific dish and relax, the hard part’s over.

Eat well & Laugh often.

Get Ready for Flavor with Weight Watchers Banana Couscous Parfait Recipe

2007-09-14T02:02:00.001-07:00

This Banana Couscous Pudding & Fruit Parfait Weight Watchers recipe is a fantastic to start the day, or end it on a high, delicious note. I love this banana couscous recipe, it is a fabulous and creative way to enjoy two of my favorite things: bananas & couscous!

Points Value: 2; Servings: 4

Ingredients:

1/3 cup water
1/4 cup couscous, uncooked
1 oz fat-free/sugar-free instant banana pudding
2 cups skim milk, cold
1 large banana. ripe & sliced
1 cup strawberries, sliced
1/8 oz mint leaves, sprigs (for garnish)

What’s Next:

In a medium saucepan- bring water to a boil. Cut off heat & add couscous. Stir until mixed in & cover. Let stand for 5 minutes & stir.

Prepares pudding according to package directions using skim milk.

Stir in couscous- it’s OK if it is still warm, no worries. Let stand for 5 minutes until pudding is set.

To make parfaits (yep, get those parfait glasses out & brush the dust off) layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons pudding, and 2 tablespoons strawberries into each glass. Garnish with mint leaves and you’re ready to impress them all with this quick & easy elegant Weight Watchers recipe. Enjoy!

Eat well & Laugh often.

Wienerschnitzel, A Recipe Dedicated to Albert Einstein on His Birthday

2007-09-14T02:00:00.001-07:00

Now, I know Albert was a vegetarian, but I think he would understand us saluting him on his birthday, March 14 of 1879, with a wienerschnitzel recipe. Don’t you? This easy German recipe is fantastic & the veal can be substituted for pork chops if needed. Enjoy!

Ingredients:

1.5 pounds veal cutlets
1/2 cup all-purpose flour
3 tablespoons Parmesan cheese, grated
2 eggs
1 teaspoon parsley
1/2 teaspoon salt
1/4 teaspoon ginger
1 pinch nutmeg
2 tablespoons milk
1 cup bread crumbs
6 tablespoons butter
4 slices lemon

What’s Next:

Place each veal cutlet between two pieces if plastic wrap, you’re going to let any aggression of the day out on these babies. Pound each cutlet with the flat side of a meat mallet until they are about 1/4 inch thick.

Dip each cutlet into flour to coat.

In a medium bowl- stir together Parmesan, eggs, parsley, salt, pepper, nutmeg & milk. Place bread crumbs on a plate.

Dip each cutlet into the egg mixture and dredge in crumbs. Place coated cutlet in frig for at least one hour, can prepare overnight.

In a large skillet- melt butter over medium. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter and pour pan juices (my personal favorite part) over cutlets. Garnish will lemon & you’re ready to serve!

Essen Sie gut und lachen Sie oft.

A quote from the man being toasted today, Albert Einstein on taking time with your kisses:

“Any man who can drive safely while kissing a pretty girl is simply not giving the kiss the attention it deserves.”

Too true, Albert. Too true.

Albert Einstein Birthday Party Pfeffernusse Cookies

2007-09-14T01:56:00.001-07:00

Celebrating Albert Einstein’s birthday just got yummier with these Pfeffernusse cookies! A traditional German cookie the pfeffernusse, or “peppernuts”, get their name from a stiff dose of black pepper in the dough. Make them small so you can pop them into your mouth one at a time.
Ingredients: 3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1 cup butter — softened

1 cup granulated sugar

1/4 cup dark molasses

1 large egg

powdered sugar

What’s Next:

Go ahead and grease your cookie sheet.

In large bowl- place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper; stir to combine.

In separate large bowl- beat butter and sugar with electric mixer at medium speed until light and fluffy. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms.

Go ahead and preheat your oven to 350 F, 175 C

Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.

Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely. Store tightly covered at room temperature or freeze up to 3 months. This recipe for Pfeffernusse serves/makes 5 dozen.

Enjoy your Albert Einstein’s birthday celebrating while enjoying these fabulous German cookies!

Essen Sie gut und lachen Sie oft.

Perfectly Delicious Pecan Trout with Dijon Sauce Recipe

2007-09-14T01:55:00.001-07:00

This is a fantastic recipe, even for those picky non-fish eaters. Trick them into loving seafood with this one!

Ingredients:

6 small trout fillets, cleaned & ready to cook
1 tablespoon olive oil
1/2 cup breadcrumbs
1/4 cup plain yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoons chopped pecans, toasted

What’s Next:

Go ahead and set your oven to broil.

Brush your fillets with the olive oil. Dredge fillets into the breadcrumbs.

Arrange trout fillets onto a non-stick spray coated baking pan. Cook fish on broil until they flakes easy when tested with a fork- about 5-7 minutes. Transfer fish to baking dish and cover to keep warm.

In a small saucepan- combine yogurt, mustard & lemon juice. Cook over low heat, stirring occasionally, until heated throughout.

Spoon mixture over trout & sprinkle with toasted pecans and enjoy! You have yourself a mighty fine fish dish!

Eat well & Laugh often.

Give Trout a Chance

2007-09-14T01:53:00.001-07:00

Interestingly enough, trout is the common name given to a number of freshwater fish belonging to the salmon family, Salmonidae. There are several different types of trout, although few groceries specify the difference. There is adriatic trout, apache trout, brook trout, Dolly Varden trout, aurora trout, flathead trout & ohrid trout.

Trout are usually found in cool, clear streams and lakes. They are distributed naturally throughout North America, nothern Asia & Europe. Trout have fins entirely without spines, and all of them have a small apidose, or fatty fin along the back, near the tail. They usually feed on soft-bodied aquatic invertebrates such as mayfly, caddis fly or Diptera.

Trout that live in different environments can have dramatically different colorations and patterns. Mostly, these colors and patterns for camouflage, based to their surroundings. It is virtually impossible to define a particular color patter as belonging to a specific breed, however, in general, wild fish are claimed to have more vivid colors & patterns.

Now that we know more about the varying species of trout, let’s eat one! Look out for the Perfectly Delicious Pecan Trout with Dijon Sauce Recipe.

Eat well & Laugh often.

Basic Bay Leaf- Infused Chicken Stock Recipe

2007-09-14T01:52:00.001-07:00

As promised, the Basic Bay Leaf- Infused Chicken Stock Recipe is yours. Enjoy & have yourself a fabulous weekend, see you back here Monday.

Ingredients:

Bones from roasted chicken, meat removed (no bones about it!)
1 onion, peeled & quartered
3 celery stalks, cut into 3-inch lengths
2 large carrots, cut into 3-inch lengths
1 small bunch parsley
6 black peppercorns
3 bay leaves
2 teaspoons thyme

What’s Next:

In a large pot- with half pot half filled (or half empty, depending on your current outlook) heat to a rapid boil.

Place all ingredients inside, cover. Once boil is brought back, reduce to a bare simmer.

Simmer for 2.5 hours, go watch yourself a good flick and check on it every now & again, stirring occasionally- the broth, not the movie.

Once the simmering is complete, strain liquid over large bowl and you have yourself a to-die-for Basic Bay Leaf- Infused Chicken Stock. This chicken stock recipe beats anything you can buy at the store, although a little time-intensive, I know.

Eat well & Laugh often.

The Truth About Bay Leaves

2007-09-14T01:49:00.001-07:00

The Bay Laurel, also known as the True Laurel, Sweet Bay, Grecian Laurel or Bay Tree, is an aromatic evergreen tree shrub that reaches 10-18 meters tall. The shrub is native to the sweet shores of the Mediterranean, where just about everything wonderful originates from.

The Bay Laurel is the source of the bay leaves which are used for their flavor in cooking. It was also the source of the laurel wreath of ancient Greece, and therefore the expression of “resting on one’s laurels”. A wreath of bay laurels was given as the prize at the Pythian Games, a forerunner of the Olympic Games held at the sanctuary of Apollo at Delphi. It is also the source of the word ‘baccalaureate’ (laurel berry) and thus ‘bachelor’ and ‘poet laureate’. I love food R & D, it’s fascinating!

(Cincinnatus Returning to his Plough Decorated with Laurel Wreath, Charles Poerson)

The leaves of the Bay Laurel are commonly used in the culinary kitchen. It is picked by hand, weighted down to prevent curling and dried in the shade. Oh, to have the life of a bay leaf (besides the weighted down part)! Drying the leaves in the sun causes them to turn a light shade of brown and lose much of their essential oil. The flavors intensifies with proper drying and give off a delicate aromatic scent while offering a mildly bitter taste.

While bay leaves are frequently used in soups, fish and meat dishes; they are ready to serve you in just about any culinary endeavor. Stay tuned for the Basic Bay Leaf- Infused Chicken Stock Recipe.

Eat well & Laugh often.

Your New Favorite Weight Watcher Chili Recipe

2007-09-14T01:48:00.001-07:00

As promised, the Your New Favorite Weight Watcher Chili Recipe. Enjoy. This is fantastic with the Weight Watchers Fabulous Spicy Corn Muffins Recipe. Get ready for some good food.

Ingredients:

7 oz ground turkey
1/2 cup white onion, chopped
1 cup canned Italian tomatoes, drained & chopped
2 teaspoons chili powder
1/2 cup tomato sauce
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon crushed red pepper
1 teaspoon cumin

What’s Next:

Spray large saucepan with non-stick spray & heat over medium-high heat.

Add turkey and onion. Using wooden spoon, crumble turkey meat. Cook on medium-high, stirring occasionally, until turkey is browned- about 5 minutes.

Add all remaining ingredients (did you think I was going to list all that again? Whew!) and stir until combined.

Reduce heat to low & allow to simmer, stirring occasionally. Cook until chili is thick & flavors have melded- about one hour.

Remove bay leaf (don’t eat that thing, dangerous to your health) and you’re ready to serve. Enjoy this delicious chili with your wonderful muffins.

Eat well & Laugh often.

Weight Watchers Fabulous Spicy Corn Muffins Recipe

2007-09-14T01:46:00.001-07:00

Skip the cornbread and pair up with these jalapeno and scallion-filled muffins with a bowl of your favorite chili- you might have a new favorite here soon!

Points value: 3 ; Servings: 12

Ingredients:

Cooking spray
1 cup yellow cornmeal
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup corn oil
3 tablespoons honey
1 large egg, beaten
1 cup skim milk
3/4 cup scallions, chopped
1 medium jalapeno pepper, seeded & finely chopped

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C. Coat a 12-hole muffin tin or muffin liners with cooking spray.

In a large bowl- mix together cornmeal, flour, baking powder & salt.

In a medium bowl- mix together oil, honey, egg & milk.

Create a well with a spoon in the middle of the cornmeal mix and pour in milk mixture, Mix until combined.

Fold in scallions & jalapenos.

Drop heaping tablespoon of batter into muffin pan until each is about 2/3 full. Bake 20 -25 minutes, or until golden. Enjoy these fabulous Weight Watcher muffins. Watch out for Your New Favorite Weight Watcher Chili Recipe.

Eat well & Laugh often.

Let’s Talk Weight Watchers

2007-09-14T01:45:00.001-07:00

The only thing I know about Weight Watchers is that I have heard of it, know there is some point system and that there seem to be good results from the program. So, with only that at hand, I thought I would do a little R & D.

Weight Watchers was founded in the 1960s by Jean Nidetch. It is a company that offers various dieting products & services to assist with weight loss. It started as a discussion group for how to best lose weight and now boasts operations in over 30 countries around the world. Weigh Watchers most prominent celebrity ensorser is Sarah, Duchess of York. So from now on, I’m to be known only as Allison, Duchess of BFeedMe- remember that.

Varying on location, Weight Watchers generally offers two distinct programs: The Points program & The Core program. The Points system is a simple ways to quantify a participant’s caloric intake and energy expenditure. Various foods are given specific numbers, same for exercises. You are allotted a certain of points per week, based on your weight and predetermined goal.

The Core program was Weight Watcher’s response to the recent popularity of the Atkins & South Beach diets. The plan classifies certain foods as “core” and permits participants to eat core food with the restriction that they would eat this foods until satisfied, or full. Non-core foods such as desserts & cola are assigned the usual points and given an allotment of 35 non-core points to play around with during the day.

Not only does Weight Watchers give people a balanced stucture to lose weight, it also supplies a communal environment that is lacking in current American society. So, I say don’t take it to the Fight Club level, but that’s a most positive feature in my book.

Now that we, at least I, know more about Weight Watchers- let’s move on to my favorite part- THE FOOD! Stay tuned for Weight Watchers Fabulous Spicy Corn Muffins Recipe.

Eat well & Laugh often.

Easy Peasy Lemony Chicken Recipeasy or Easy Lemon Chicken Recipe

2007-09-14T01:44:00.001-07:00

I don’t think a toothsome chicken recipe can get any easier than this one. This is a great, simple chicken recipe sure to please all crowds, minus the vegetarians. Break out the sherry & lemons, it’s time to get our Easy Peasy Lemony Chicken Recipeasy Recipe groove on.

Ingredients:

1/3 cup olive oil
1/3 cup cooking sherry
1 tablespoon lemon juice
1/3 cup onion, finely chopped
2 cloves garlic, minced
1 teaspoon rosemary
S & P, to taste
4 boneless chicken breasts

What’s Next:

In a small bowl- whisk together olive oil, sherry, lemon juice, onion, garlic, rosemary & S & P.

Place chicken in a shallow dish and pour mixture over. Cover & refrigerate 2 - 4 hours.

After marinating is complete, go ahead and preheat your oven to 350 F, or 175 C.

Bake in preheated oven for 30 minutes, or until juices run clear &amp; cooked throughout. Enjoy!

Eat well & Laugh often.

Get Ready for the Mind-Blowing Buffalo Chicken Dip Recipe

2007-09-14T01:43:00.001-07:00

Need to spice up the dinner meal with a little something extra or new? Step into my kitchen and try on the Mind-Blowing Buffalo Chicken Dip Recipe for size. This is a great dip that goes well with celery, crackers or chips. Enjoy.

Ingredients:

2 (10 oz) cans chunk chicken, drained
3/4 cup pepper sauce
2 (8 oz) packages cream cheese, softened (do not attempt if on stringent diet)
1 cup Ken’s ranch dressing
1 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1 bunch celery or package of crackers (or both, whatever your fancy)

What’s Next:

In a large skillet over medium heat- cook chicken & hot sauce until heated through.

Stir in cream cheese & ranch dressing. Cook, stirring occasionally, unitl well-blended and warm.

Mix in half of the Cheddar & Monterey Jack shredded cheese, stir until uniform.

You are now ready to transfer the mixture to your trusty crock pot. Sprinkle the remaining cheese, cover and cook on low until hot & bubbly- about 30 minutes.

Serve immediately with your choice of celery, crackers or whatever your creative mind has come up with.

Eat well & Laugh often.

Simply Divine Chicken Crock Pot Recipe

2007-09-14T01:41:00.000-07:00

Howdy, ya’ll. Let’s get those crock pots steaming and have ourselves a good old crock pot chicken recipe. Yummmmm.

Ingredients:

6 boneless chicken breast halves (frozen)
8 oz bottle Italian salad dressing (trust me)
10.75 oz can cream of chicken soup
1 cup chicken broth
8 oz package cream cheese, softened (who said it was healthy?)
1/2 teaspoon basil
1/2 teaspoon thyme
S & P, to taste

What’s Next:

In your crock pot, combine chicken breasts & dressing. Cover & cook on low for 6 -7 hours- you want it good and tender & juicy.

Drain juices and shred chicken meat.

In a medium bow- mix soup, broth, cream cheese, basil, thyme & S & P. Pour over slow cooker chicken. Continue to cook on low for one hour.

Now, you’re ready to serve over pasta or eat it plain. Steamed broccoli is a perfect mate for this dish. Aren’t crock pots just the most wonderful cooking companion? Enjoy.

Eat well & Laugh often.

Let’s Say Goodbye to Cold Weather Crock Pot Style

2007-09-14T01:40:00.001-07:00

Well, it looks like the weather is going to let up any day now, despite Punxsutawney Phil’s prediction. And I thought we would say adieu crock pot style. If you don’t yet have a favorite, trusty crock pot, try this baby on for size.

The Russell Hobbs Nutrionist 8-quart Electric Pressure Cooker is the bomb, truly- I think this sophisticated enough to target spy locations. With an air-tight lid & safety lock, this slow cooker keeps the good stuff in instead of out. It comes well-equipped with a large, 8 quart, heavy duty, non-stick removable pot that heats up quickly and evenly. Cook and prepare delicious homemade meals with this sturdy, brushed stainless steel and cool-to-touch housing.

A fabulous advantage to this crock pot is that food retains nutrients and flavors while you pressure cook, steam, braise, and brown. With programmable electronic controls & a built in timer and thermostat you can delay the timer to allow food preparation up to 2 hours before cooking. Hi/Lo pressure modes for maximum versatility. Prepare all your favorite dishes and complete meals as preparation takes only a fraction of the time. You can shorten up your cooking time for most of your favorites by up to 70%!

Self-locking grips, safety lock, pressure indicator, pressure regulator knob, and pressure safety valves assure safe, easy to use performance. Prepare a variety of dishes such as braised chicken, beef stew, vegetarian chili, risotto, cheesecake, and so much more. Recipes and cooking times for meats, potatoes, fish, vegetables, fruits and more included with your Russell Hobbs, advanced Nutritionist cooking system. Cost, $200. You know, with all it can do I think it’s worth it.

This is a beautiful piece of kitchen crock pot heaven. Get yours today and join me for the Simply Divine Chicken Crock Pot Recipe post coming soon to a computer near you.

Eat well & Laugh often

Golden Raspberry Cheescake Brownies Recipe

2007-09-14T01:39:00.001-07:00

I thought with the Golden Raspberry’s just recently awarded, we should celebrate winners and losers alike with this delicious recipe. Enjoy.

Ingredients:

1 package brownie mix
2 large eggs
1/2 cup veggie oil
3 tablespoons water
1 1/2 cup semi-sweet chocolate chips
8 oz cream cheese, room temperature
1 egg
1 cup confectioner’s sugar
1 teaspoon raspberry extract

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- combine brownie mix, 2 eggs, veggie oil, water & chocolate chips. Stir with a fork until combined. Pour into a 9 x 13 (pre-sprayed with non-stick) and smooth evenly.

In a medium bowl- beat cream cheese, 1 egg & confectioner’s sugar until smooth. Mix in raspberry extract.

Spoon mixture onto brownie mix. Using a butter knife swirl the cheesecake mixture into brownies.

Bake 30 minutes. You’re done & ready to relax and have a nice piece of delicious.

Eat well & Laugh often.

Out With The Old, In With The New- Bron Stainless Steel Mandoline

2007-09-14T01:37:00.000-07:00

I know, I know. I was just talking about excessive gadgeting purchases. But this is a good one. Sometimes the food processor just isn’t enough. And that’s why you need the Bron Stainless Steel Mandoline.

Use this French mandoline to julienne (my favorite) or make rippled cuts of cabbage, potatoes or carrots. The width of the slice is adjusted by a handle on the underside of the device; a knob on the side adjusts the thickness. Makes paper-thin cuts up to 1/2-in. 16.5 x 4.5-in. Wow!

This beautiful baby is completely equipped to make things a little easier in the kitchen. It’s stainless steel and you know that means hand-washing, but it’s worth it- believe me. Cost, $180.

Eat well & Laugh often.

Kiefer Sutherland: Cooking With Cocaine

2007-09-14T01:36:00.001-07:00

I found this hilarious entertainment news article and decided that I must share it with you.

24 star Kiefer Sutherland (for those of you who don’t remember The Lost Boys) is hooked on cooking. After realizing that he enjoyed cocaine because of the preparation involved (hmmm, I’m thinking there might be other reasons at play as well) he can’t do without it. He’s an addict getting high on the fumes of coriander.

The actor revealed that he was using cocaine habitually for over a year. He quit recently when he discovered that cooking up food gives him the same thrill as cooking up coke.

He says, “I did like the ceremony, the ritual of preparing cocaine, as much as doing it. I feel the same way about cooking now. It’s an amazing time to focus on something else. You work out a lot of stuff to your day.”

Apparently Kiefer is still suffering from the side effects of drug use, unless you understood the last sentence. I thought this would be the best, first post for my new ‘Celebrity Cooks’ category. What are you going to do with these celebrities? Love them or eat them? Stay tuned for the Kiefer Sutherland Shepard’s Pie. Just pulling your leg. Or am I?

Eat well & Laugh often.

Hearty Breakfast Pizza

2007-09-14T01:34:00.000-07:00

Who says you can’t have your pizza in the morning? This breakfast pizza is easy, quick and tasty. Just add Saturday morning cartoons and milk and you have yourself feast.

Ingredients:

8 oz tube crescent rolls
1 pd breakfast sausage (I like the sage sausage, myself)
4 oz mushrooms
1/2 cup white onion, chopped
1/2 cup green pepper, chopped
5 eggs
Mozzarella cheese
Cheddar cheese

What’s Next:

Go ahead and preheat your oven to 450 F, 230 C.

Grease a 12-inch pizza pan. Lay crescent rolls with points toward the center of the pan, press with your fingers to cover pan.

Brown the yummy-for-my-tummy sausage, drain. Whisk eggs & set aside.

Place sausage, mushrooms, onions & peppers on dough. Pour eggs on top. Layer with a thin covering of Mozzarella & Cheddar cheeses.

Bake for 20 minutes. Go find a good cartoon and you’re ready to start the weekend in comfort and good food. Enjoy.

Eat well & Laugh often.

I Still Have Feta On The Brain Eggs

2007-09-14T01:32:00.000-07:00

For those of you who saw my feta cheese craze post, I’m still feelin’ it. I made these delicious feta eggs while I was rushing out the door this morning. Please enjoy!

Ingredients:

1 tablespoon butter
1/2 cup white onion, chopped
4 eggs, beaten
1/4 cup tomatoes, chopped
4 tablespoons feta cheese, crumbled
S & P, to taste

What’s Next:

In a large skillet over medium heat- melt butter & saute onions until browned.

Pour in eggs. Cook , stirring occasionally until scrambled to your fancy.

Add tomatoes, feta, S & P. Continue cooking until feta melts. Enjoy your morning meal!

Eat well & Laugh often.

Dishing It Out For Gadgets

2007-09-14T01:29:00.001-07:00

I’ll be the first to admit I have a gadget obsession. If you can find any space on my kitchen countertops, you must be in the wrong house. I have choppers, toasters, can openers galore, everything you can imagine. And I use most of them frequently.

However, there are those little gadget guys I never ever use. Either they’re too big, can’t find them or I just plain have no use for them. But you can’t throw them away, you’ll need them once the garbage pickup has come & gone. I know you can empathize with my situation, which is why I am dedicating this post to wasteful gadgets.

First off, unless you have a medical condition, who really need help opening a can top, enough to justify this Ring Pull & Jar Opener? If I can’t get right under it, I take out my trusty butter knife. Wasteful gadget #1.

Let us all unite in that we can live without a Lettuce Keeper. I mean, is the refrigerator drawer not enough? Do you need to keep your Iceburg for over a week? Wasteful gadget #2.

Is sifting really that bad that we have to buy, and try to find room for, a Battery-Operated Sifter. I can see possibly getting my granny one for her birthday, though she’s tough as nails and still mows the grass, but I like the Zen of mindless, rhythmic sifting. It’s the peace before the storm of baking. Wasteful gadget #3.

I know I’ve been harsh on the gadget-loving world, which includes myself, but after looking at the lack of counter space in my kitchen and the overflowing drawers and cabinets, I needed some motivation to kick the habit. What about you?

Eat well & Laugh often.

You-Won’t-Believe-How-Good-It-Is Olive Oil Cake

2007-09-14T01:28:00.001-07:00

Now that we know a bit more about olive oil itself, it’s time for the fun part. Get your apron on and let’s start cooking! This cake combines all the wonderful flavors of oranges, almonds and the light, sweet-tasting olive oil.

Ingredients:

2 small oranges
1 lemon
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups white sugar
6 oz finely chopped almonds, toasted
2/3 cup olive oil
Confectioners’ sugar for dusting

What’s Next:

Go ahead and preheat your oven 350 F, or 175 C and get your springform pan out of the crowded cabinet.

In a large skillet- place whole oranges & lemons together and cover with water. Simmer them over medium heat for 30 minutes. Remove from heat, drain, cool.

Cut the lemon in half & discard the pulp and seeds. Cut the oranges in half and discard the seeds, keeping the pulp. Place the lemon rind & orange halves into a food processor and chop until fine.

In a large bowl- sift flour & baking powder together. Set aside.

In a large mixing bowl- whisk eggs & salt until foamy. Gradually beat in the sugar.

Gently fold the egg/salt/sugar mix into the flour. Add chopped fruit & nuts. Add olive oil. Mix for just one minute, it is important not to over-mix.

In your 10-inch springform- pour batter into pan.

Bake for 15 minutes, or until center of cake is set. Allow to cool. Dust with confectioners’ sugar and you’re ready for a little slice of heaven. Enjoy!

Eat well & Laugh often!

The Oil Behind The Olive

2007-09-14T01:22:00.000-07:00

If you’re like me, you use olive oil every chance you get. This light, tasty oil is perfect for a quick cheese saute and even desserts. But what do you really know about this oil, beside the expense? Let’s figure it out…

Olive oil is a veggie oil made from the fruit of an olive tree, a traditional crop of the Mediterranean Basin. It is highly regarded as a healthy dietary oil because of its high content of monounsaturated fat and polyphenols.

Olive oil production begins by transforming the olive fruit into a paste. The paste is then crushed & malaxed to allow the microscopic olive droplets to concentrate. The oil is extracted by means of pressure or centrifugation.

There are several types of olive oil used and their methods of extraction differ. For instance, virgin olive oil has an acidity of less than 2% and must be judged to have a good taste, there can be no refined oil in virgin olive oil. While extra-virgin olive oil comes from the first pressing of the olives, contains less than .08% acidity and judges to have a superior taste. Lampante oil is a low-grade olive oil used primarily as lamp oil.

There is actually an International Olive Oil Council (IOOC) that sets standards of quality for major olive oil producing countries. It governs about 95% of global production and holds great influence over the rest, it’s like the Big Brother of the olive world. Spain heads up the world’s production at 44% with Italy and Greece following.

One of the earliest documented uses of olive oil is with the city of Athens. According to legend, the city obtained its name because they considered olive oil more essential than water. Olive oil was also used by the ancient Hebrews. Olive oil of the highest purity was poured daily into the seven cups of the golden Menorah in the Holy Temple at Jerusalem. It was also used for anointing kings if the Kingdom of Israel.

Now on to the good stuff, Olive Oil Cake recipe post coming soon.

Eat well & Laugh often.

Feta Cheese Makes Me Happy Greek Saganaki Recipe

2007-09-13T01:57:00.000-07:00

I’ve had Feta on the brain today. It’s all I can think of, my boss has a block of feta cheese or a head, the cloudsdistictly look like feta at play and I’m pretty sure my computer is made of feta. Yuchh- no, it tastes like plastic. I must be having Greek Saganaki delirium.

Saganaki (Greek σαγανάκι) is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep’s milk. Delicious regional variations include the use of Formaella cheese in Arachova and cheese in Cyprus.

In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of “Opa”). The cheese is then extinguished with the juice of a fresh-squeezed lemon and sometimes served with pita bread. The invention of the “Flaming Saganaki” is usually attributed to Chicago restaurateur Chris Liakouras.

What we’re going to be making is a pan-fried version with slices of ripe tomatoes.

Ingredients:

8 oz Feta cheese
1 egg
1 teaspoon oregano
1/2 cup flour, all-purpose
2 tablespoons olive oil
2 large tomatoes, sliced
Basil leaf, for decorational effect
S & P, to taste

What’s Next:

Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.

In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.

In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.

Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.

Enjoy!

Eat well & Laugh often.

Back To The Basics: Egg & Muffin Toaster

2007-09-13T01:55:00.002-07:00

So I was scouring the Web today trying to find a new gadget and oh, buddy do I have just the thing.

I can’t help but smile when I look at this one. Who would have thunk it? Just toasting your pumpernickel with your trusty toaster is a thing of the past. Now enjoy a poached or steam-scambled egg while you wait to butter your bread.

This Back to Basics appliance can toast bread, cook and egg & warm a pre-cooked slice of ham or sausage- all in about 4 minutes.

I’m not sure where we abandoned the iron skillet and bacon grease to fry our eggs, but this does look healthier, easier, less dishes to clean (which I’m all about) and the reviews of the toaster / egger looks encouraging. Cost, $40.

Mexican Apple Enchilada For You

2007-09-13T01:54:00.002-07:00

To keep up with our Mexican Monday theme, I thought we’d mosey on down to the wonderful land of dessert. This Mexican Apple Enchilada is a delicious way to end a Monday, sweet and slow.

Ingredients:

21 oz can apple pie filling

6, 8-inch flour tortillas

1 teaspoon cinnamon

1/3 cup butter

1/2 cup white sugar

1/2 cup brown sugar, packed

1/2 cup water

Vanilla bean ice cream for added yum

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

Spoon apple filling evenly onto tortillas, sprinkle with cinnamon. Roll up and place sea,-down onto a lightly greased baking sheet.

In a medium saucepan- bring butter, sugars & water to a boil, stirring constantly. Reduce heat & simmer, stirring continuously for 3 minutes.

Pour sauce over rolled tortillas, sprinkle with a little extra cinnamon. Bake for 20 minutes.

Allow to cool for a couple of minutes, you are now ready to serve it up with a little vanilla bean and enjoy the rest of the evening! Good work.

Eat well & Laugh often.

Mexican Monday: Make Marvelous Mexican Mash

2007-09-13T01:54:00.000-07:00

Monday’s are not my favorite days, I have to say. You’re just getting into the weekend grove and BAM! it’s Monday again. I’m not sure how it happens, but it always does. So I thought that I would make today Mexican Monday because I’ve never been able to resist a bit of alliteration or Mexican fare.

This Monday Mexican Pie recipe is not really authentic Mexican cuisine. You know my feelings on comfort food and here I have created a spicy little dish incorporating a few fav ingredients. So, why not get started?

Ingredients:

1 pd Mexican mix cheese
2, 4-oz cans green chilies
1 cup Bisquick
2 cups milk (whole is always better, if not healthier)
4 eggs (I know, I know, I never said it was good for your body- just your soul)
Sour cream for topping

What’s Next:

Go ahead and preheat your oven to 425 F, or 220 C.

Get your pie pan out and grease her up- both the bottom & sides.

Sprinkle cheese & chilies on the bottom of the pan- I like to alternate with the layering.

In a medium bowl- whisk together Bisquick, eggs & milk. Pour into pie pan over cheese & chilies.

Bake for 30 minutes. Allow to cool for a few minutes, top with sour cream and eat your heart out.

Happy Mexican Monday.

Eat well & Laugh often.

A Shrimp In Every Pot Pasta Recipe

2007-09-13T01:52:00.002-07:00

Herbert Hoover had it wrong, you need a tiger shrimp in every pot! Enjoy this spectacular and healthy tiger shrimp pasta.

Ingredients:

1/2 tablespoon olive oil
4 garlic cloves, minced
2 cans diced tomatoes, Italian style
1 cup artichoke hearts, drained & chopped
1 tablespoon basil
1/2 tablespoon oregano
1 teaspoon Italian seasoning
S & P
1 pound tiger shrimp, de-veined, peeled & washed
1 cup penne pasta (I love the wheat version)

What’s Next:

In a large skillet on medium-high: heat up olive oil & saute garlic cloves until browned. Turn heat down to medium-low.

Add the cans of tomatoes and chopped artichoke hearts to skillet. Mix together.

Add basil, oregano, Italian seasoning and S & P. Stir until uniform. Simmer for 30 minutes to meld flavors.

In a medium saucepan- boil 3 cups water. Add pasta and cook until al dente. Drain & set aside.

In a medium saucepan- boil 3 cups water. Add shrimp and boil for 5 minutes. Drain and add to tomato concoction. Stir and simmer together for 5 minutes.

Place pasta on plates and spoon shrimp mix on top. And there you have it, instant delicious! Serve with a side of Italian bread and you have yourself a wonderful weekend meal!

Eat well & Laugh often.

Serve Up Tiger Shrimp This Weekend

2007-09-13T01:51:00.000-07:00

The tiger shrimp is my all-time favorite prawn. They are tender, succulent, easily cooked and available in most groceries. I prefer to buy my shrimp already de-veined, but I enjoy peeling them myself, it’s a Zen kind of thing I guess.

The tiger prawn is also known as the black tiger, leader, sugpo or grass prawn and is a marine crustacean widely reared for food. The natural distribution is Indo-West-Pacific, ranging from the eastern coast of Africa, the Arabian Peninsula, as far as Southeast Asia and the Sea of Japan. They can also be found in southeast Australia and a small number have packed their trunks and moved to the Mediterranean Sea via the Suez Canal.

The tiger shrimp is easily recognizable by the dark stripes on its shell. Box sexes reach about 36 cm long, and females can reach a whopping 650 g, making it the world’s largest species of prawn.

You can juggle tiger shrimp and it will be delicious, this is a very tasty little guy. I would suggest- broiling, grilling, sauteing or boiling tiger shrimp. They meld with any flavors and delight almost every palate.

Look out for the A Shrimp In Every Pot Pasta recipe.

Nutritional Information for Tiger Shrimp based on 100 g, raw:

Calories, 106
Total Fat, 1.73 g
Total Protein, 20.3 g
Omega-3, .49 g
Cholesterol, 152 mg
Sodium, 148 mg

Eat well & Laugh often.

Crawfish Elegance, A Dip Recipe

2007-09-13T01:50:00.000-07:00

Are you ready for some creative crawfish fare? Then step aboard and bring along your favorite Cajun album, here we go!

Ingredients:

3 tablespoons butter
1 bunch green onions, chopped
1/2 cup parsley, chopped
3 tablespoons flour, chopped (just checking that you’re paying attention!)
12 oz can evaporated milk
3 tablespoons sherry
1 pound crawfish tails, rinsed & drained
Dash of cayenne pepper
S & P

What’s Next:

In a small skillet on medium-high: melt butter & saute green onions and parsley. Once blended, add flour and stir continuously. Turn heat to medium.

Gradually add evaporated milk to skillet, stirring until sauce thickens.

Add sherry & crawfish tails, gently stirring. Dash your cayenne and S & P. Cook for 5 minutes to blend flavors.

You are now ready to serve this hot dish. Chips, toasted bagels or French bread go great as a dipping companion. Your choice. Enjoy!

Eat well & Laugh often.

Back To The Bayou With Crayfish

2007-09-13T01:48:00.000-07:00

I feel a little crustacean mood setting on. Let’s try our hand at astacology today.

Crayfish, also called crawfish or crawdad, are freshwater crustaceans resembling small lobsters to which they are closely related. More than half of the more than 500 species occur in North America, particularly Kentucky (Mammoth Cave) and Louisiana in the Mississippi basin. Crayfish also live in Europe, New Zealand, East Asia and throughout the world, including the Tristan da Cunha Islands. Nearly all live in freshwater, although a few survive in salt water. Crayfish are characterized by a joined head and thorax, or midsection, and a segmented body, which is sandy yellow, green, or dark brown in color. The head has a sharp snout, and the eyes are on movable stalks. Crayfish are usually about 7.5 cm (3 inches) long.

Now time for a little crayfish humor: A guy walks into a restaurant, sits down to order, and asked the waiter does he serve crayfish. The waiter says yes. The guy says ‘I’ll have a pizza’. He points to a chair and says, ‘and a plate of chips for my crayfish friend here!’

Crayfish are sometimes kept as pets in freshwater aquariums. They prefer foods like shrimp pellets or veggies. Crayfish are Houdini’s themselves and are prone to escape the tank when unwatched. They are also used as fishing bait and and as live food for larger species of aquarium fish. But let’s cook with them instead!

Crayfish are very popular in French cooking where they are called écrevisses. In the US, harvest comes from the waters of the Mississippi basin, and many Louisianans call their state the “Crawfish Capital of the World.” Crayfish can be prepared in most manners appropriate for lobster and, like lobster, turn bright red when cooked. They’re usually eaten with the fingers, and the sweet, succulent meat must be picked or sucked out of the tiny shells.

What I have planned in the next post is my Crawfish Elegance recipe.