An Updated (and easy) French Classic = Rockin' Good Date Meal

We absolutely love a good steak meal, but unless a special occasion comes up, we don't like spending $100+ at a fancy place.  A great twist (and weeknight friendly take) on a fancy meal is the French classic steak frites, which is just a another way of saying steak and french fries.   There's also another classic (and very tasty) French dish steak au poive that combines a pan-sauteed steak with a brandy, peppercorn, and cream sauce.

I'm not saying steak with "fries" will be a 30-minute meal.  It did take about an hour with prep, but for a special date night in, you can make the meal (with prime-grade beef!) for about $30 (all ingredients included).  For those not familiar with grades of beef, prime is the best and the grade most often used by fine steakhouses.  Some fancier grocery stores do carry this, and I purchased mine at the local grocery store.  It's about $25 per pound, but with two 6-oz steaks, it came to about $20.  Choice is the most common grade available at grocery stores and still is tasty (and less expensive).

The rest of the meal is fairly inexpensive - parsley, thyme, rosemary (can use dried thyme and rosemary from your pantry), 1/2 lb of mushrooms, 2 russet potatoes, a little beef stock, butter, black pepper, and heavy cream.  The only other "special" ingredients are a little cognac (you can substitute sherry in a pinch) and veal demi-glace (more on that later including a substitute).  And again, if you go to a steak restaurant, a fancy meal with steak, potato, and side dish will easily run $30 or more per person.  Even with the "fancy" ingredients, this costs less than half of that.  While I've made a pretty lengthy description and set of instructions, this is for 3 recipes and it's so that everything will come together at the same time to serve.  Happy eating!

Yummy good!

Tips and Tricks:

- Buy pre-sliced mushrooms to save on prep time (I use a mix of baby portabella and white button mushrooms)
- Veal demi-glace is found in the frozen foods section of many grocery stores and usually comes in 1/2 cup portions.  If you can't find it, or don't want to spend the money, boil down 1 cup of beef stock to 1/2 cup, then add a slurry made with 1 tsp corn starch and 2 Tbsp cold water
- Take the steaks out of the fridge and season with salt and pepper before you start making the mushrooms.  They will be ready to go when you are
- To cut potatoes, slice them in half long-ways, then slice in half again, then slice those in half again (you will have a total of 8 pieces).  Cut those in half to make 16 shorter pieces
- If you don't have fresh herbs, used dried.  Won't be quite the same, but still tasty!
- Cognac is the traditional choice for this dish, but it's still good with sherry or vermouth!
- Do NOT substitute the heavy cream.  The sauce will need to boil and unless heavy cream is used, the sauce will separate.  If you boil it down too much, mix in a little more heavy cream to thin the sauce back out.  (Trust me, this works!)
- Line the baking sheets with tin foil for easy clean-up

Steak Au Poive, Glazed Mushrooms, and Spiced Potato Wedges

1. Season steaks, heat oven, prep mushrooms
Preheat oven to 450 degrees.  Line two baking sheets with tin foil.

Remove steaks from fridge and sprinkle with salt on both sides of steak (about 1/2 tsp salt per steak) and 1/2 tsp of ground black pepper (split between the two steaks). Let steaks sit at room temperature while prepping the potatoes and mushrooms.

Slice (or buy pre-sliced) 1/2 lb of mushrooms.  After slicing, place in zip-top bag and add 2 Tbsp chopped fresh rosemary (or 1 tsp dried chopped), 1 Tbsp chopped fresh thyme leaves (or 1/2 tsp dried chopped), 1/4 cup Italian parsley chopped (optional), and 1/3 cup of extra virgin olive oil.  Add a little salt (about 1/2 tsp) and pepper (1/4 tsp). Seal bag and mix.  Let sit about 10 minutes.

2. Prep and bake potatoes
While mushrooms are marinating, prep potatoes.  Cut each potato in half long-ways, then cut each half into two wedges.  Cut those wedges into two wedges (total of 8 wedges per potato).  Cut the wedges in half (total of 16 pieces).  Add potatoes to zip-top bag with 1/4 cup olive oil, 1/2 tsp paprika, 1/4 tsp garlic, and 1/4 tsp cayenne pepper (can add less if you don't want as spicy).  Add 1 tsp salt and 1/2 tsp black pepper, seal bag, and toss to coat.  Place wedges in single layer on the tin foil-lined baking sheet.  Bake at 450 until wedges are golden brown and crisp, 25 - 30 minutes.  Turn once during baking.  You can keep them in the oven when done to stay warm.  Just turn off the oven.

3. Bake and sauté mushrooms and reduce beef stock
Add mushrooms in a single layer to foil-lined baking sheet.  Bake at 450 degrees (can bake while potatoes are cooking) for 5 minutes until softened and tender.

While baking the mushrooms, in a small saucepan, add 1 cup beef stock and bring to a boil.  Boil until reduced to 1/3 cup, about 5 - 8 minutes.  If you're substituting stock for demi-glace, double the amount to boil.

While mushrooms are baking, heat a cast iron (preferred) or non-stick skillet with 1 tsp olive oil over medium heat.  When mushrooms are done baking, add them to skillet along with veal demi-glace.  Reduce until the sauce coats the mushrooms, about 5 minutes.  Add in 1 Tbsp butter and stir.  Remove mushrooms from skillet and keep in a bowl until ready to assemble dish.  Wipe out skillet with a paper towel.

2. Cook steaks and sauce
Heat skillet to medium-high heat with 1 tsp olive oil and 2 tsp butter.  Once butter is melted and foaming subsides, add the steaks.  

Reduce heat to medium and cook about 5 minutes per side for 1-inch thick steaks for medium-rare.  Cook longer if you prefer meat done to medium or well.  Remove steaks from pan and let rest 5 minutes (or up to 10).

For the sauce, in the same skillet, add reduced stock and scrape sides and bottom of pan with a wooden spoon to get the browned bits.  Add in 1/4 cup of cognac and reduce liquid by half (this can go fast!).  Add in 1/4 cup heavy cream and stir.  Bring to boil and reduce by half.  Season to taste with salt and pepper.  If sauce reduces too much, add in more cream to thin out (helps if sauce is too salty as well).

3. Remove potatoes from oven and plate
To plate, put steak on plate, add mushrooms and drizzle with sauce.  Put additional sauce around meat on plate and add in potatoes.

A 3-Hour Pork Stew in Only 35 Minutes!

While I probably try more recipes from magazines than cookbooks these days, I'm making a conscious effort to select at least one recipe a week (or more) from one of the many cookbooks I own.  Maybe it's guilt or the thought that I shouldn't have a cookbook I don't use, but it's something I'm committed to.  One cookbook I received as a gift is a compilation of recipes called "Best of the Best" by Food and Wine.  Essentially, they release a cookbook that pulls the "best" recipes from the "best" cookbooks of that year.  It's actually a great concept since I don't want to necessarily own all of those cookbooks, but I might like a few of the recipes from each.

In the cookbook, I found a pork posole recipe that looked mouth-watering good.  Pork shoulder, hominy, and a homemade tomatillo sauce that's added at the end for a flavorful stew.  Problem is, I had to cook this on a weeknight with limited time AND I wanted to make it a bit healthier.  How to accomplish?  Take a lighter cut of pork, sub frozen corn for hominy, punch up the corn flavor with a secret ingredient (hint: you probably have this snack food in your pantry), and use pre-made tomatillo salsa.

I browned up a pound of pork tenderloin that is cut into small cubes, added in some diced onion, poblano, and a little jalapeño for heat (you can omit the last item to make it more kid-friendly), and cooked until soft.  Then, I added 1 quart of chicken broth 1/2 package of frozen corn, and one jar of mild tomatillo salsa.  Brought to a boil, simmered 10 minutes and served.  While that was cooking, I microwaved a package of the 90-second rice to mix in (though you could cook rice in the soup or separately).

Pork, rice, sour cream, and cilantro - yum!

But the true test, how did it taste?  Well, my pickiest critic (my sweetie) ate two bowls.  I'd say that it passed the test!  Serve this with your choice of toppings - shredded cheese, crushed tortilla chips, sour cream, lime wedges, and fresh cilantro are all options.  Happy eating!

Quick Pork and Tomatillo Stew

1 Tbsp canola oil
1 medium onion, chopped
1 poblano pepper, seeded and chopped
1 jalapeño, seeded and ribs removed, chopped
1 lb pork tenderloin, cut into small cubes
1 jar green tomatillo salsa (mild)
1 quart chicken broth
1/2 package frozen corn
1 cup tortilla chips, crushed.
1 cup rice, prepared according to package directions
Chopped cilantro and sour cream, for garnish

In kettle, heat canola oil over medium heat until shimmering.  Add onion, poblano, and jalapeño (if using).  Cook until onion is translucent.  Add in pork tenderloin pieces and sauté until lightly browned. Season with salt and pepper.  Add in jar of salsa, chicken broth, corn, and tortilla chips.  Bring to a boil and reduce to a summer.  Simmer 15 minutes or until pork is cooked through.  Check for seasoning.  To serve, divide rice into 4 bowls, ladle in soup and garnish with cilantro, more crushed tortilla chips, and sour cream, if desired.

Spicy Sriracha Shrimp

Like spicy? If you do and haven't discovered the greatness of Sriracha, this recipe is for you.  For the unfamiliar, Sriracha is like a spicy hot wing sauce with extra garlic.  It's pretty spicy, so if you aren't a fan of of that, rachet down the quantity of the sauce and substitute chicken broth or something not spicy. A couple of years ago, I saw a recipe in Bon Appetit magazine by a chef named Sean Baker from the restaurant Gather.  It was called "Buttered Shrimp" and involved the greatness of Sriracha with butter, mint, and basil.  I liked the idea of Sriracha and butter, but not necessarily the rest of the ingredients.

After two years of saving the recipe, I finally got around to experimenting this week.  Out was the lemon and mint.  In was green onion and lime zest.  I also lowered the amount of spice to our taste.  I cannot say this is a recipe for young families, but it would be great for a quick adults-only dinner or could easily be modified to turn this into an appetizer for a party.  I've given two variations as well.  One incorporates vegetables for a curry-style supper and the other modifies the recipe for serving as an appetizer. Happy eating!

A great balance of spicy, herbaceous, and tangy flavors

Spicy Sriracha Shrimp

Serves 3 - 4 (Main dish)
2 Tbsp butter
5 Tbsp Sriracha
3 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 lb medium shrimp, peeled and deveined (about 31-40 count)
1 Tbsp lime zest
2 Tbsp basil, minced
2 Tbsp heavy cream

Melt butter in non-stick skillet over medium heat.  Add Sriracha and stir to combine.  Add in garlic and green onions and saute 1 - 2 minutes.  Add in the shrimp and saute until cooked through, 5 - 8 minutes.  When nearly cooked, add in the lime zest, basil, and heavy cream.  Serve with rice and vegetables.

*To make this a heartier Thai curry-style dish, on medium heat, add 2 tsp. oil to a skillet and saute some chopped bell peppers (of various colors) - about 1 - 2 cups, 8 oz quartered baby bella mushrooms, and a can (about 15 oz) of quartered artichoke hearts in water, drained.  Once heated through and cooked to your liking, remove from heat and place in a bowl.  In the same skillet, prepare the shrimp, substituting coconut milk for heavy cream.  The sauce should be slightly looser, so add a couple extra tablespoons of the coconut milk and more Sriracha to your taste as needed.  Also increase lime zest to 2 Tbsp.  Combine with the vegetables.  Serve with jasmine rice.

* To make this into an appetizer, slice a long, thin baguette and toast slices in the oven at 350 degrees until crispy.  Prepare shrimp as directed, but zest 1 additional Tablespoon of lime zest and 1 Tablespoon of basil for garnish.  Once bread is toasted, place 1 - 2 of the prepared shrimp on each toast (whatever fits), then sprinkle with zest and basil.  Serve immediately.  If you want, mini frozen shrimp (thawed) may be used instead of large shrimp (they will cook in 1 - 2 minutes) to serve shrimp toast style.

Bacon + Cinnamon = Brunch Heaven

By now you know I love bacon.  It's one of those foods that goes with just about everything and is appropriate for breakfast, lunch, or dinner.  With the spring forward time change, I found myself in a weird place last Sunday where I wanted breakfast, but it was already 11 am and I wanted some savory for lunch too.  I had a can of "whomp biscuits" (you know, the kind you whomp on the counter to open?), about 4 slices of thick cut bacon, and my pantry at my disposal.  Then, lightbulb!  I thought about cinnamon rolls and thought "bacon cinnamon rolls!"

I had to put this in here as a preview of what's to come! :)

But cinnamon rolls involve making a dough, allowing time to rise, etc.  And I didn't want brunch at 2 pm, so, why not speed up the process by using that can o' buttermilk biscuits and creating muffins?  And I've seen recipes before involving snipping biscuits and making monkey bread.  Winner!  But how to do it?!  So, in case you're wondering, here's a step-by-step pictorial of how it's done!

1. Prep your bacon for cooking.  I chose to bake mine at 350 degrees
for about 20 minutes (thick cut bacon) until it was crispy, but still a little chewy.

2. While the bacon cooked, I prepped my other ingredients  -
combine brown sugar, cinnamon, and salt in a bowl,
Melt 6 Tablespoons of butter in a separate bowl, and open the biscuits

3. After opening the can of biscuits, I put them on a cutting board
and used a dough scraper (from the dollar store) to cut
 the biscuits into 4 pieces for a total of 40.
(You can cut biscuits with scissors or a knife too)

4. After bacon was cooked, I let cool for a few minutes
and then chopped up into small pieces.  A few pieces may
have been for my kitchen helpers (aka my kitties)

5. I sprayed the muffin tin with non-stick spray, then
began the dipping process.  The dough was dunked into the
melted butter, then the brown sugar/cinnamon/salt mixture.
I put two nuggets into the tin, then a little bacon, then two more
pillows of love, followed by more bacon.  A total of 10 muffins.

6. Here are the prepped muffins topped with bacon
and some of the leftover brown sugar mix.

7. Into the oven at 350 degrees for about 15 minutes
(put a cookie sheet under the tin to catch any bubble-overs)
or until done.  (Your oven may be hotter or cooler,
so keep an eye on them after 10 minutes) 

Cinnamon-Bacon Monkey Bread Muffins

1 can refrigerated buttermilk biscuits (10 count)

1 cup brown sugar

2 tsp cinnamon

1/2 tsp salt

6 Tbsp butter, melted

4 slices bacon, cooked and crumbled

Preheat oven to 350 degrees.  Spray a muffin tin with non-stick spray.  Open can of biscuits and cut each into 4 pieces (total of 40 pieces). In a bowl, combine brown sugar, cinnamon, and salt.  Mix to combine.  In a separate bowl, melt butter in microwave (about 1 minute on high). Dip two dough pieces in melted butter, then roll in cinnamon/brown sugar mix.  Place two pieces in the tin, then sprinkle a little bacon over.  Dip two more pieces of dough and place on the first two pieces.  Sprinkle with a little more bacon.  Press down slightly to help the 4 pieces stick together.  Repeat this process for the remaining 9 muffins.  Place in oven (put a cookie sheet under to catch drips) and bake at 350 degrees for about 15 minutes (keep checking after 10).  Remove from oven and serve immediately (there will be gooey caramel at the bottom of each tin).  Happy eating!

Chicken Parmigiana - Italian-American Comfort Food Classic

Was needing to find a downtown restaurant for some dinner plans and the search led me to the Dallas area of the West End.  Back in the heyday, it was THE spot to go and be seen.  Though the days are long past, a Yelp posting for Spaghetti Warehouse got me happily reminiscing about meals past.  Back then, one of my favorites from their Italian-American specialties was chicken parmigiana.  Honestly, it's an abomination of calories (KFC should take lessons about using that chicken as part of a sandwich), but was oh-so-tasty!

Granted, these days, I'm more likely to seek out a kale salad than a deep fried chicken bomb, but every so often, nostalgia calls.  Luckily for me, this month's Cook's Illustrated was at the ready to accommodate my chicken parm craving with a boastful recipe claiming to be the best chicken parm.  Hmmm...

What can I say, it was the right recipe on the right day!  I won't reprint their recipe (that whole permission thing), but what I will say is here are some of the techniques they taught me that helped make it easily a top 5 chicken parm WITHOUT being deep fried!  Yum!

You know you want some!

The zen of chicken parm:

- Season the chicken with salt and leave out 20-30 minutes  before breading.  Added great flavor and no need to salt the flour, bread crumb mix, etc!

- Mix egg and a little flour to coat the chicken.  Then, dip in breadcrumbs mixed (1:1 ratio of cheese and Panko bread crumbs was my preference) with Parmesan cheese and some seasonings (garlic powder, oregano, pepper, etc.).  (No extra salt was even needed!)

- The BEST hint? Pan-fry breaded chicken in oil (shallow fry), then drain on paper towels. Put the chicken on a cookie sheet and sprinkle HEAVILY with mozzarella (fresh shredded) and/or a mix of mozz and a more melty cheese like Fontina.  Broil until bubbly, THEN put on tomato sauce over the cheese.  Keeps the breading crispy that way.

I served with cooked spaghetti and some whole wheat garlic bread for some tasty eats.  Happy eating!

Heidelberg Soup - Potato Cheese Goodness

It's funny how sometimes a cookbook just appeals to you and it's the first one you seek when searching for inspiration.  Years ago, my mother-in-law gave me such a treasure for Christmas, "The Recipe Hall of Fame Cookbook." It's one of those cookbooks with food you likely grew up eating and has a mixture of regional favorites from throughout the country.  Though my style of cooking tends to avoid processed foods more these days, I still reach for this when seeking comforting cuisine and crowd-pleasing potluck favorites.  It's a bit well-loved at this point, full of bookmarks and comments, but isn't that the fun of a favorite cookbook?

One recipe that always receives rave reviews and something I make each winter is Heidelberg Soup.  I'm not sure of how "authentic" this recipe is, but I have modified it to add more veggies and some porky goodness to suit our tastes.  I will say, there are few things more satisfying in winter than a steaming bowl of soup love with crusty bread and a salad. I love, love, love this recipe! Happy eating!

Heidelberg Soup

(Serves 6 - 8) Inspired by "The Recipe Hall of Fame Cookbook"
5 medium potatoes, peeled and large diced
1 large onion, medium dice
5 cups water
1 - (16 oz) package steam-in-bag frozen vegetables (recommend carrots, broccoli, and cauliflower blend)
1 - (16 oz) package steam in-bag frozen broccoli florets
1 can cream of celery soup
1 can cream of mushroom soup (if allergic to mushrooms use 2 cans cream of celery)
1 pound Velveeta cheese, cubed
1 can mushrooms, drained (optional)
4 slices bacon

To prepare bacon, place slices between 2 - 3 sheets of paper towels and microwave on high 1 - 3 minutes or until mostly rendered and slightly crisp. (Microwaving time will vary based on thickness of bacon and degree of crispness you like).  Chop bacon and set aside.

To prepare soup, add potatoes, onion, and water to soup pot or large Dutch oven and bring to a boil.  Boil until tender, about 10 minutes.  Meanwhile, cook frozen vegetables according to package directions.  When potatoes are cooked, add vegetables (including mushrooms if adding) and soups.  Stir in Velveeta until melted and heat until bubbling.  Top servings with bacon and serve with crusty bread and salad.

Five Crowd-Pleasing Pinterest Favorites

I spend WAY too many hours on Pinterest these days, but it's for a good cause - FOOD!  I still love trying recipes from magazines and my cookbooks, but even my favorite cooking magazines are on Pinterest!

Over the past several months, I cooked a lot of the recipes I've pinned.  Since I've pinned over 300 (and counting!), I can't say I'm close to cooking all of them, but here are some that received RAVE reviews from family and friends when I made them.  If you're looking for crowd-pleasing items for a Superbowl party or a casual get-together, put these on your list.  Happy eating!


1. Sweet pork love.  This is my variation on a recipe from tastykitchen.com using bacon, cocktail wienies, butter, and brown sugar.  Anyone who loves pork products will go crazy for these.  Any guy gathering needs a batch (or two!)

2. Jalapeño-ranch dip.  There's this restaurant from Austin, TX called Chuy's.  On request, they will bring you a ranch-jalapeno dressing/dip for your tortilla chips.  Trust me - ASK FOR SOME!  It elevates ranch to new heights.  I found a dip recipe on Pinterest that's very similar from the site plainchicken.com, though I change it up by making it thicker (I use fat free Greek yogurt and reduce the mayo) and add extra cilantro.  Super yummy!

3. Sopapilla cheesecake bars.  Golly these are good!  You combine the taste of a sopapilla (those pillows of fried dough perfection topped with cinnamon and sugar) with a cheesecake filling.  The best part is how easy they are to make - crescent roll dough from a can, cream cheese, sugar, eggs, butter, and cinnamon/sugar.  Yoza!

4. Hawaiian roll ham sammiches.  Great guy food and a nice change from traditional sandwiches.  I made these over the holidays to high praise.

5. Ro-Tel chilaquiles  casserole.  This is a terrific brunch or breakfast dish for a crowd and almost everything is a pantry staple.  Ro-tel (tomatoes with chiles), canned chili, tortilla chips, chili beans, and cheese.  This is also really good for a hearty breakfast after a late night out.  Definitely recommend when doing heavy shopping as it will tide you over until lunch!

I hope you have fun with my current top 5 Pinterest favorites.  Let me know what your family thinks!

Sweet Pork Love

If you've ever attended a get-together with me, chances are you ate something involving pork.  I can't get enough of that swiny goodness nor can most of my friends.  I spent the holiday season cooking up a storm (didn't blog about it, but posted plenty of pics to Facebook) and much of it involved trying pork on pork.  One particular recipe, courtesy of Pinterest, was a recipe for cocktail wienies wrapped in bacon and baked in a butter/brown sugar mixture.

Take #1 resulted in a "soup" of pork fat, butter, and sugar that was a bit watery for my taste.  Judging by the empty casserole, it was still quite tasty!  I decided to modify the recipe by pre-cooking the bacon a bit and omitting the butter, figuring the pork fat would sufficiently blend with the sugar.  Success!  It glazed the pork nicely without creating a soup (shown below).  A little more work, but well worth it for a dish that everyone will consume with abandon.  The chorus of "oh my" and "oh mah gawd" that I heard told me the recipe was a winner.  There was almost a fight for the last few at the tamalada where it was served.  Thanks to Tasty Kitchen for the original idea.  Here's my version, perfect for your Superbowl fiesta.  Happy eating!

Oh mah gawd, these are good!

Sweet Pork Love

(Serves 2 - 10, depending on level of pork addiction)
1 package of bacon (1 lb) (regular, not thick cut and do NOT use turkey bacon)
1 package of cocktail wienies (1 lb)
1 cup of brown sugar
1/2 tsp cayenne (optional)

Preheat oven to 375 degrees. Line a sheet pan with aluminum foil and place a cooling rack inside.  Cut each strip of bacon into three pieces and place the pieces onto the cooling rack (ok to overlap them).  Bake for 8-10 minutes in the oven until the fat starts to render.  Remove from oven and let cool for about 5 minutes.  Open the cocktail wienie package and reserve the juices. Wrap each cocktail wienie in a piece of bacon and place seam-side down in a 9x13 glass baking dish.  Sprinkle the porky love pieces with the brown sugar and press down gently.  Pour over the reserved wienie juice.  Bake at 375 degrees for 15 minutes.  Remove from oven and baste the love with the sugar/pork juice mixture.  Increase oven temp to 400 degrees and bake 5 minutes more or until bacon has crisped a bit.

*If you want a spicier version, mix the brown sugar with cayenne pepper before adding to the bacon.

Slow Cooker Lasagna - Better the Second Day?!

I have a love-hate relationship with slow cooker lasagna.  I LOVE the idea of cooking lasagna in a slow cooker, but hate the results.  I came across a recipe for a slow cooker recipe that celebrated mushrooms - one of my favorite veggies, so I decided to give it a try.

Basically, slow cooker lasagna works much like regular lasagna - prep ingredients ahead and assemble before cooking.  The difference is that the lasagna noodles should be the "oven ready" variety and the prep is with a slow cooker rather than a lasagna pan.  This recipe requires that the ground beef and mushrooms be cooked ahead and then layered into the noodles and cottage cheese.

Were I to do this recipe again, I would 1) sauté the mushrooms and onions separately to build a layer of flavor, 2) brown the ground beef and season BEFORE combining with mushrooms, 3) use spaghetti sauce rather than plain tomato sauce, 4) punch up the flavor with more garlic and dried herbs, and; 5:  sub ricotta cheese for the cottage cheese (personal preference).  It's not that this recipe was bad, but it's just based on what I love for a regular lasagna (and that I have a sentimental attachment to a recipe my husband first made for me when we dated).  Honestly, my taste in lasagna is probably more Americanized, but who cares - it's comfort food any way you want it!

All of that said, slow cooker lasagna is super-easy, though it comes out different than regular lasagna.  It's more mushy and is more something you spoon out than cut out and serve.  However, if you love the stacked lasagna look, cook the lasagna a day early, then put into a container that allows you to stack the lasagna in a double layer.  It firms up nicely and can be easily cut into squares and reheated the next day.  And we all know that leftover Italian food is even better the next day!

I'm giving you a basic slow cooker lasagna recipe, but feel free to modify to your tastes and remember to use a 5-qt or larger slow cooker.  It doesn't cut into squares straight out of the slow cooker - it's more like a spooned up skillet recipe, but it's tasty! It makes a lot, but if you're like me, you'll take it and double stack it  for leftovers! It actually tasted better the second day and because it was chilled then reheated, it's easier to shape into a square before rewarming in the microwave. Happy eating!

Better the second day.

Slow Cooker Lasagna

Adapted from a recipe in Prevention Magazine
1 lb extra lean ground beef or bulk Italian sausage
1 can (14.5 oz) diced tomatoes
1 small onion, finely chopped
1 cup sliced mushrooms or 1 can sliced mushrooms, drained
1 clove garlic, minced
9 oven ready lasagna noodles
1 jar (28 oz) spaghetti sauce
1 container (16 oz) reduced or fat-free cottage cheese
2 cups shredded reduced fat mozzarella
1/4 cup grated Parmesan cheese, plus more for garnish

In a skillet over medium-high heat, brown ground beef and onion until nicely browned and cooked through.  Add in tomatoes, mushrooms, and garlic and saute another 5 minutes.  Coat 4-qt or larger slow cooker with cooking spray. Place 3 noodles, side by side or slightly overlapping, in bottom of cooker. Top with 1/3 each of the spaghetti sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers 2 more times, ending with mozzarella. Sprinkle Parmesan on top. Cover and cook on low 4 - 5 hours or until lasagna is cooked through and cheese is bubbly.  Spoon onto plates (this will be very soft) and garnish with more Parmesan.

For leftovers: place contents in a rectangular or square dish and refrigerate. When ready to eat, cut into squares and place on microwave-safe plate. Cover with paper towels (to prevent splatter) and reheat on medium power (50%) for 1 - 2 minutes or until heated through (time will vary by size of slice and microwave power).  Can also use "reheat" setting on microwave if available. Garnish with more mozzarella and Parmesan.

What to Try Next: Israeli Couscous

I love rice and especially risotto as a side dish.  That creamy, rich goodness is the perfect option to pair with nearly any protein.  Since we always seem to have either rice or potatoes as a side dish, I was looking for an alternative option.  Enter Israeli couscous!  This particular type of pasta is a large pearl shape that cooks up much like instant rice or quinoa.  Add boiling water and simmer about 10 minutes - voila!  By itself, it's plain, but add other ingredients such as a meat, grilled veggies, or cheese, and you have a great main or side dish.

I found a recipe for Israeli couscous with wild mushrooms from one of the most popular and esteemed restaurants in Dallas, Suze.  I loved the idea of sauteed mushrooms and Parmesan cheese added to couscous as these are umami-rich flavors and I use them often in my risotto.  This type of couscous is a larger pearl-shaped pasta that reminds me a bit of tapioca pearls, with a soft texture and starchy consistency.  Adding olive oil following cooking helps combat the sticky starch.

The verdict?  I enjoyed this as an alternative to rice or potatoes and love the versatility of using other ingredients as well.  It would be a great vegetarian main dish or alternative side dish.  Happy eating!

Rich and unctuous

Israeli Couscous with Wild Mushrooms and Parmesan

(adapted from a recipe courtesy of Gibert Garza at Suze Restaurant, Dallas, TX)

For the mushrooms:
2 cups of assorted mushrooms (porcini, shitake, baby bella, etc.), chopped
1/8 cup of chopped thyme
1/2 large shallot, julienned
1/8 cup of olive oil
1/8 cup of vegetable oil
1/2 - 3/4 cup grated Parmesan cheese (optional - omit if cooking vegan)
Salt and pepper
Chopped parsley and truffle oil, for garnish (optional)

In a large pot over medium heat, saute the mushrooms and shallots with the oils until softened, seasoning with salt and pepper.  Rough chop with a knife or food processor (don't puree).  Strain excess mushroom liquid out of mixture and set aside, adding to the couscous.  In a mixing bowl, combine the couscous, mushroom mixture, and liquid.  Add the thyme and Parmesan, if using.  Season with salt and pepper and garnish with chopped parsley and truffle oil, if using.

For the Couscous:
1 cup of Israeli Couscous (large pearled couscous)
1 1/4 cups boiling water

Bring water to a boil and add couscous.  Stir, cover, and reduce heat to a simmer.  Simmer for 8 - 10 minutes or until water is nearly absorbed.  While couscous is cooking, prepare mushroom mixture.

Chicken Soup for the Weeknight Dinner

I confess - I really don't like "traditional" chicken soup.  Truthfully, it wasn't something I grew up eating much of and it just didn't appeal to my childhood palate.  And you know how something you dislike as a child generally follows you to adulthood!  Yet I like brussels sprouts!  Go figure....  Anyhoo, I'd clipped a recipe from Southern Living well over a year ago that actually appealed.  It was chicken and rice soup.  Not only that, it was chicken soup with long grain and wild rice, always a favorite food.  Putting aside my chicken soup trepidation, I finally gathered the courage to make it when my sweetie developed a nasty head cold.  "Southern-style penicillin," if you will.

One thing that kept me from making the soup was how labor-intensive this recipe is.  When you're cooking on a Sunday, slow simmered soups make sense.  Heck, even slow cookers help with this.  BUT, I knew that there were a few shortcuts I could take if I wanted this to be a weeknight friendly recipe.  I do advocate homemade, freshly prepared food, but I also am willing to make a few sacrifices for convenience.

First, to save time, I pre-cooked and shredded the chicken.  You can easily buy a rotisserie chicken and use that, or just throw a couple of chicken breasts in the oven over the weekend, let cool, and shred.  Second, I am a big fan of the "Ready Rice" and "Fast Cook" rice.  Ready Rice microwaves in 90 seconds and is great for serving a side dish quick.  Fast cook rice will boil up in about 5 minutes, rather than the usual 20.  Another trick is to prep and cook the veggies ahead.  I chose to sauté the veggies this evening, and it only added about 10 minutes to my cooking time.  I also cut the butter down, swapped out some with olive oil, and used fat free half and half rather than the full fat stuff (you could even leave that out).

The result of my tweaks? A soup my husband wanted seconds of and my new go-to option if I need some chicken soupy goodness.  Best part?  You can scale it up or down for the size of your family or gathering.  Mine makes enough for about 4 people as a main course.  Complete the meal with crusty bread and a salad lightly dressed with vinaigrette for a great well-rounded meal.  Happy eating!

Hearty, yet light with great depth of flavor

Chicken, Mushroom, and Wild Rice Soup

1 package fast-cook long grain and wild rice mix, prepared to package directions OR 1 package Ready Rice, microwaved to package directions
1 Tbsp olive oil
1 cup of fresh mushrooms sliced (can sub 1 can of sliced mushrooms, drained)
1/2 cup finely chopped onion (about 3 green onions or 1 small yellow onion)
1/2 cup finely chopped celery (about 1 stalk halved, then cut into quarters, and diced)
2 Tbsp butter
3 Tbsp all purpose flour (I sub Wondra flour for its smooth texture)
3 cups chicken broth
1 - 2 chicken breasts, cooked and shredded (about 1 cup)
2 Tbsp dry white wine or sherry (optional)
1/4 cup half and half (fat free is fine)

Prepare rice to package directions and set aside.  While rice is cooking, add 1 Tbsp olive oil to kettle and heat over medium-high until warm.  Add mushrooms, onion, and celery and sauté until translucent and soft, stirring often, about 8 minutes.  Season with salt and pepper.  Remove from kettle.  Using same kettle, reduce heat to medium and add 2 Tbsp butter.  Once melted, whisk in flour and cook, stirring constantly, about 1 minute or until thick and bubbly.  Gradually whisk in chicken broth, then chicken, and cook, stirring often, 5 - 8 minutes or until slightly thickened.  Reduce heat to medium-low and add in wine (if using) and half-and-half.  Add in rice and heat through, about 5 minutes.

Secrets of Slow Cooking - Tapioca?!

Now that fall is here and I'm craving comfort cuisine, the slow cooker is getting a workout!  One of my frustrations with the slow cooker is having a thin, watery broth-like sauce when the food is done cooking.  It takes extra work to add corn starch or other thickener and then boil it down.  I recently purchased a slow cooker cookbook at Half Price Books that really had some great recipes.  The book, from the editors of Prevention Magazine, was focused on healthy cooking.  While some of the hints don't work for me (IMHO, better to use butter as it's a natural product with good flavor than chemically produced margarine), there is a great variety of recipes and inspiration within.

Today, I was inspired to try a variation on a chicken and mushroom dish that seemed intriguing.  Using very little liquid, the chicken and mushrooms would roast more than braise and the sauce would self-thicken using... tapioca starch!!  As a bonus, if you're allergic to wheat, tapioca is gluten free!  Adding just 2 Tbsp of instant pearl tapioca (NOT the large pearls used for bubble tea) when I began my cooking yielded a thickened sauce 7 scant low-and-slow cooking hours later!  Another hint used in this recipe was reduced fat cream cheese to help thicken and enrich the sauce.

Tapioca is actually the recommended starch if you're going to freeze something, so if you make mass quantities of a dish and plan to freeze it, use tapioca starch in place of corn starch.  I got curious about tapioca since I had never cooked with this product.  I checked out www.foodsubs.com and found the following:

instant tapioca = quick-cooking tapioca = quick tapioca = granulated tapioca = tapioca granules = instant pearl tapioca    Notes:   These small, starchy granules are used to make tapioca pudding and to thicken pie fillings.  The grains don't dissolve completely when cooked, so puddings and pies thickened with them end up studded with tiny gelatinous balls.  If you don't mind the balls, you can also use instant tapioca to thicken soups, gravies, and stews.  If the balls are a problem, just pulverize the instant tapioca in a coffee grinder or blender, or buy tapioca starch, which is already finely ground.  Instant tapioca tolerates prolonged cooking and freezing, and gives the fillings an attractive glossy sheen.   To use it in a pie filling, mix it with the other ingredients, then let it sit for at least five minutes so that the tapioca can absorb some of the liquid.  Don't confuse instant tapioca with regular tapioca, which has larger beads, or with the even larger tapioca pearls sold in Asian markets.  Minute® tapioca is a well-known brand.  Substitutes:    regular tapioca (Use twice as much.  Puddings made with this will have larger gelatinous balls in it.) OR tapioca starch (This is also used to thicken pie fillings.) OR tapioca pearls (Pulverize these first with a blender, coffee grinder, or food processor) OR cornstarch (Use half as much.  Cornstarch breaks down if it's mixed with acidic ingredients, cooked for a long time, or frozen and thawed.) OR arrowroot (more expensive) OR flour (Use a little more.)

The result?  Good overall.  The chicken breasts came out a little dry.  Can solve that with 1) skin-on chicken breasts, 2) larger pieces of chicken, or 3) chicken thighs, which stay moister longer.  The sauce was a revelation - thick, tasty, and WAY easier than having to add a corn starch slurry (corn starch & cold water mixed together) at the end and boiling to thicken.  I used 2 Tbsp tapioca pearls to 3/4 cup liquid.  Why it works so well is that it can thicken at low temperatures, perfect for the low setting on a slow cooker.  This is a great weekday or Sunday supper served with a loaf of crusty bread and some steamed or sautéed broccoli.  Happy eating!

Slow Cooker Chicken with Mushrooms and New Potatoes

2 lbs boneless, skinless chicken breasts or chicken thighs
1 lb mushrooms, sliced (can use a mixture of cremini, baby bella, shitake, etc.)
2 lbs new potatoes, halved if large
3/4 cup white wine or chicken broth
2 Tbsp instant tapioca (small pearls)
Salt and pepper
3 - 4 oz reduced fat cream cheese

Trim chicken and cut in half, if large.  Slice mushrooms and potatoes.  In 5-qt or larger slow cooker, add wine or broth and tapioca.  Stir to mix.  Add chicken breasts, mushrooms, and potatoes.  Salt and pepper, then cover and cook on low for 6 hours.  Stir and cook 1 more hour.  Add cream cheese to sauce and stir to blend (I recommend moving the chicken and vegetables to the side and stirring into sauce, then combining together).  Taste and season with salt and pepper as needed.

Hatch Chile Heaven

Mid-late August is an awesome time to live in Texas and New Mexico.  Not because we are melting in the heat, but because August means it's Hatch chile season!  The smell of roasted chiles fills the air in and near the better supermarkets in the area and fresh chiles are out in abundance in the grocery store's produce section and farmers' markets.  These chiles are similar in size to Italian peppers, but range in heat from mild (like a poblano) to spicy (jalapeno-esque).

But what to do with this embarassment of riches?  Well, if you're like me, the family gets 2 - 3 meals in the same week, all with Hatch chiles.  Aside from my husband getting a little burned out (or his gut anyway) from that many spicy meals, the season is short, so I want to enjoy the chiles when they're fresh if I can.  That said, canned Hatch chiles are available year-round, so there's no reason not to use them all the time.  You can sub a poblano for the Hatch chile when out of season.

The two recipes I cooked couldn't be more different.  One is a 30-minute stew and the other is major twist on a classic casserole, chicken spaghetti. 

The first recipe I did was a pork and Hatch chile stew.  What I love about it was that it cooked in 30 minutes and used that family-friendly ingredient pork tenderloin.

30 minute spicy perfection

Pork Tenderloin Hatch Chile Stew

1/4 cup olive oil
1 - 1.5 lbs pork tenderloin, cubed
Salt and pepper
1 medium onion, medium dice
1 lb mild green chiles (Hatch, poblano, or Anaheim), halved lengthwise, cored, and thinly sliced
1 jalapeno, seeded and thinly sliced (optional to add spicy heat)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro
Lime wedges (optional)
Feta cheese (optional)
1 package ready-rice (chicken flavor), heated according to package directions or two cups cooked white rice

In a large enameled cast-iron Dutch oven, heat the olive oil over medium-high heat until almost smoking.  Season the pork cubes with salt and pepper and add to casserole.  Cook the pork, stirring once or twice until lightly browned, about 5 minutes.  Turn heat down to medium.  Add the onion, chiles, jalapeno, and garlic.  Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.  Add the chicken broth and bring to a boil.  Cover partially and simmer until the pork is cooked through and broth reduced by about half, about 20 minutes.  Stir in cilantro, season with salt and pepper.  Serve over rice and garnish with more cilantro, Feta (optional), and lime wedges.


My second recipe is a skillet version of a classic Texas casserole, chicken spaghetti.  Traditional chicken spaghetti generally has stewed tomatoes, cooked and shredded chicken, and spaghetti.  It's then topped with cheddar cheese and baked until the cheese melts.  This recipe involves only one pot and several steps are done concurrently so that it all comes together at the end. 

Spicy Good Comfort Food

Spicy Chicken Spaghetti

1 lb pasta - spaghetti, penne, etc.
1 lb chicken breasts (bone-in, skin on for best flavor or boneless skinless)
3 green onions, white and green parts sliced
2 mild (or hot) Hatch chiles, seeded and sliced thin
1 - 8 oz package mushrooms, sliced
2 garlic cloves, minced or 1/2 tsp dried garlic powder
1 tsp oregano
1 can tomatoes with green chiles, regular, mild or spicy (Ro-tel)
1 can cream of chicken soup (lighter version is fine)
4 oz shredded cheddar, cheddar-jack or Hatch chile cheddar (seasonal)
1/4 cup chopped fresh Italian parsley

Preheat oven to 350 degrees.  Place chicken breasts on a baking sheet lined with tin foil.  Sprinkle with salt and pepper.  Bake for 30 minutes or until juices run clear.  Let cool slightly.  While chicken is baking, bring a pot of salted water to a boil.  Add pasta and cook until al dente (according to package directions).  Drain pasta and mix with 1 tsp olive oil to prevent sticking. After the pasta has cooked, and using the same pot, heat 1 Tbsp canola or olive oil over medium heat until shimmering.  Add green onions and Hatch chiles to pot.  Saute until the onions and chiles are softened, about 3 minutes.  Add in sliced mushrooms and season with salt and pepper.  Cook until mushrooms are lightly browned and have given off their juice, about 8 - 10 minutes.  Add in garlic and oregano and saute until fragrant, about 30 seconds.  Add in can of tomatoes with green chiles and cream of chicken soup.  Bring to a bubble and simmer  5 minutes.  Remove from heat and add in pasta; stir to combine.  Top with cheese and parsley.

Happy eating!

Quick Quesadillas for Back-to-School Dinner

Dallas-area students started back to school this week and I've seen many of my friends struggling with fitting all of evening activities into already full days.  So, what do you do if family dinner is a priority?  No, do NOT hit the drive thru 4 times in a week (if you can help it).  Instead, whip up a meal in about 10 - 15 minutes.  Yes, I said 10 minutes! :)

A great go-to meal is a quesadilla.  You can make it vegetarian with refried beans or canned black beans (drained and rinsed first!), use leftover meats (bbq brisket, cooked chicken, or even ham), whatever type of cheese you like, and veggies to your liking.  Served with a side of carrot and celery sticks or apple slices, you have a great meal.

But what about other types of quesadilla-inspired options?  I personally love Italian food, and I frequently make a dinner panini.  I thought, why not take the idea of a quesadilla, but make it Italian-style (you can go Asian, Mexican, Greek, whatever)?  Instead of tortillas, I used flat bread, usually found near the deli or bakery in a grocery store.  Prosciutto (Italian ham), provolone, and mozzarella combine into melty perfection and pair perfectly with crispy veggies on the side.  While the sandwiches were baking, I peeled and sliced a cucumber and served it sprinkled with just salt and pepper. 

No real recipe to this, just improvise with what you have. Here's what I did:

Flat Bread Quesadilla Sandwiches

Preheat oven to 350 degrees.
You can warm up and slightly toast the bread (flat bread, pitas, or tortillas) by placing it in a pan over medium-high heat just until heated through and lightly browned in spots
Spread mustard, mayo, pesto or whatever you like onto one side of a flat bread. 
Layer on the cheese and meat toppings (ham, salami, turkey or what you like or have around)
Fold over bread (to a half moon shape).
Place on a baking sheet, then bake until the cheese is melted and sandwich is heated through, about 5 - 8 minutes.
Cut into wedges and serve.

Happy eating!

Summertime Recipe Inspirations

I have to confess, I cook a lot this summer - A LOT.  But, I've posted the pictures of what's cooking on Facebook and sorely neglected my blog.  Apologies!  So, what has inspired my cooking this summer?  LOTS of trips to the Dallas Farmers Market and deliveries by Greenling.com.  In the mix since we last chatted was a trip to San Francisco (aka Foodie Heaven!).

Summer is so much about the fresh produce and grilling that almost all of the pictures below were based around one of these two concepts (dessert is the exception).  Okay, I also put in two killer dessert recipes that were neither grilled or considered summer produce, but they were darn tasty! Rather than do a bunch of different blog posts to cover everything, here are pictures of some items that really hit the spot in the warm weather.  Since Texas won't actually cool down for another month, these recipes are still great to try.  If you want the recipe for any of these, comment and I will send it to you via personal email!

Produce Recipe Pics

Tomato Soup 

Grillin and Chillin: Grilled & Chilled Tomato and Onion Soup with Basil Chiffonade,

Olive Oil Drizzle, and Crumbled Feta

Even insipid winter Roma tomatoes are brought to life by grilling them.  In winter, I would just use a grill pan indoors to the same effect and add a pinch of sugar to the soup to bring out the sweetness that winter produce lacks.  For a vegan version, omit the Feta crumbles.

Quinoa Salad

Plenty of Protein: Red Quinoa Mediterranean Salad

If you haven't yet tried quinoa, you are missing out.  It's one of the "ancient grains" that have existed for centuries and is actually a complete protein.  This salad takes the flavors of the Mediterranean and combines them with quinoa for a nutritious, tasty, and CHEAP lunch or dinner option.  I was playing with the camera to make the picture look like it was in motion, so sorry for those that may feel dizzy!

Grilled Recipe Pics

Meaty Good!

Better meat = Tastier Burger: Grilled Waygu Mini-Burger with Bacon, Guacamole, and Blue Cheese

We have a wonderful organic and local produce and more delivery service called Greenling in our area.  They ran a special on local Waygu ground beef, so I took a chance....  If you don't know Waygu, it's American Kobe beef.  These are happy beef cows pastured and kept from getting stressed.  Rumor has it, in Japan these prized cows are even fed beer!  Happy cows = tasty meat.  Two tricks: manipulate the meat as little as possible - don't knead it to death and cook no more than medium for a really juicy burger.



Cake!

You Grilled That?!: Grilled Angel Food Cake with Sliced Strawberries

The Dallas Farmers Market hosts a wonderful cooking class series each summer and I had the opportunity to attend.  Once of the chefs grilled angel food cake and served with fresh berries and whipped cream.  I thought - how easy and simple would that be and so I tried it.  What a revelation!  The angel food cake takes on a marshmallow-like taste from the grill markings and the berries and fresh whipped cream really offer a taste of summer with a side of naughty richness from the cream.  Since my sweetie prefers strawberries, I just sliced some up and put some sugar on them to punch up the sweetness.

Dessert

A meal isn't complete without a killer dessert.  Here are two that I tried.  One is a take on a French apple cake and the other is a crazy take on a calzone, courtesy of a killer pizza restaurant in town, Il Cane Rosso.

A Taste of Fall in Summer

Oui! French Apple Cake

Consider this a preview of fall - a cake made with sliced, cooked apples baked into a custardy cake with a toasty sugar topping.

Trust me - this is awesome

OMG Good: S'mores Calzone

When I tasted this at the summer cooking class, I couldn't wait to try this at home.  If you are lucky enough to have a pizza oven that goes to 900 degrees like Il Cane Rosso, lucky you!  Us mere mortals can only get our ovens to 500 degrees, but we can still make it tasty good.  How can you not love a pocket of pure, gooey, chocolatey goodness?  The marshmallow is both fluffy and carmely, while the chocolate is melting and rich.  If you're making pizzas, take some of the extra dough and try this. 

Happy eating!

Some Clip Coupons... I Clip Recipes

I think my husband is a pretty understanding guy, but we definitely agree to not discuss how many cookbooks I own or how many cooking magazines I receive each month.  To help preserve household harmony, I am vigilant about reading the magazines and pulling out the recipes I want, then recyling the carcass, so to speak.  It keeps down the clutter of extra magazines pretty well. 

That is perhaps the biggest secret to how I cook such a variety of items.  While I rarely make a recipe exactly as written, they are a great source of inspiration.  Bottom line: I read A LOT of cooking magazines and cookbooks.  I watch cooking shows and "The Chew."  Every time I see a recipe or an idea within a recipe I want to try, I clip it and even write notes on it.  I also keep a small notebook that I jot down ideas in and refer back to.  Sometimes, I just write an idea on a post-it and throw it in the recipe file!

Why do I bother?  part of it is that I get bored eating the same things over and over (there are some recipes I love again and again, but that's not the norm).  Part of why I do it is because I love learning and experimenting and want to make more meals at home.  Plus, by clipping recipes, I can creat a shopping list each week and stay more organized (read: less stressed) during the week and still cook a good meal.  Here are my tips and tricks to staying organized and eating a variety of meals!

Grocery shopping: I shop once per week.  When I make out my shopping list, I pull out my folder of recipes and any cookbooks I want to reference and make out a list of meals and ingredients.  That way, I have everything I need when I'm ready to cook.  But, if there is something on special, I'm not afraid to change my cooking plans or buying and freezing things on sale.

Fresh food: Spring and summer are the best seasons at the farmers' markets.  Try and shop the markets and take advantage of the local offerings.  If they are available in your area, services such as greenling.com bring together produce, meat, and other items and deliver them to you each week.  Not always the least expensive, but if you can afford, it's worth doing.  For meat, get to know your local farmers and buy from them - the meat comes frozen and keeps a long time.  It may cost more, but you're supporting local farmers and escaping the industrial food chain.
Organizing recipes: When I clip the recipes, I keep a simple accordion folder with tabs for each month. I file the recipe under the month I might want to try the recipe. We get bored eating the same things over and over, so it motivates me to try new things. Once I try the recipe, if I don't like it, I throw it out. If I do like it, I add to my "permanent" file with a date I tried it and a note about how I cooked it or anything special about the recipe. (My permanent file is actually a set of recipe files - one for recipes I like and one for the "heirloom" recipes I make again and again).

How I keep recipes organized - filed by month

Cleaning out recipes: At the beginning of the next month, when I'm making out my shopping list, I pull out the recipes I didn't try that month.  If I think I still might make them, I put them in the pile for the current month.  If not, I throw it out.  No use in cluttering up the file.  I have recipes I find in March that I want to make in November.  Having a file by month means I can easily put the recipe in the right place where I won't lose or forget about it.
Following recipes exactly: My honey dislikes bell peppers... and most vegetables... and many fruits... and..., well you get the idea. There are many recipes that have one or two ingredients he won't touch. Rather than just not make the recipe, I omit the items he won't eat. That way, I customize to our tastes and still get to try a potentially delicious recipe. It may not taste quite the same, but it works for us. 
Cook ahead:   A big secret about restaurants is they cook everything they can ahead of time.  That beef rib you're eating on Friday?  It might have been partially or fully cooked on Sunday and just reheated the day they serve it!  If you can find time on the weekend to even cook some of the ingredients ahead, all you have to do the day you wat to eat it is assemble and reheat.  When I took night classes, I cooked 2 or 3 meals on Sunday and divided them into portions for the week. I may have had to run the dishwasher more often to clean all of the Tupperware I used for storage, but dinner was ready in less than 10 minutes most days. 

If you're going to try this, summer is a great time to begin.  Start simple - try grilling a couple extra chicken breasts on Saturday night and serve a chicken Caesar salad Monday with the leftovers! Make a steak salad with an extra steak you grill up.  Serve as a salad with mixed greens, sliced red onions, blue cheese, and balsamic vinegar dressing.  Two meals for the effort of one!

Happy eating!

10 Years in the Making... Restaurant-Style Mexican Rice at Home

One of the biggest frustrations I've always had is that I couldn't master the technique and style of Spanish or Mexican rice.  Sometimes called "arroz rojo" (red rice), it's  a style of rice you see in any Tex-Mex or Mexican restaurant in this area.  While I've found the flavors to work in many recipes I've tried, I never could get that "dry" (non-starchy) texture just right.  After over 10 years of trying different recipes, I've hit rice nirvana! 

How did I do it?  A LOT of patience and time.  This isn't a shortcut recipe, but I promise, the payoff is rice you would swear came from a Tex-Mex restaurant.  I've summarized several key steps you HAVE to do for success.  The rice will come out non-starchy, a "dry" texture, with a decent depth of flavor.  Vary it up from there with the addition of veggies and serve with your favorite Mexican-style meat.

Success tips:

- Use regular long-grain rice, NOT instant
- Rinse the rice under cold water in a colander or fine-mesh sieve until the water runs clear.  This is a CRITICAL step to wash off all of the extra starch.  It will affect the final texture of the rice if you don't
- Dry the rice on a clean towel or paper towels for 5 - 10 minutes before cooking
- Saute the rice until it starts toasting (the grains start to look translucent and some have some browning)
- NO PEEKING at the rice during the 20 minutes of cooking!!

Here is a basic recipe for the rice.  The recipe is tasty without the Sazon, but feel free to add in a Sazon packet if you like.  Many recipes also use frozen peas, but add after the rice has cooked so that they don't get too mushy.  Pull out the peas from the freezer when you start cooking the rice so that they thaw a bit before adding.  Happy eating!

Mexican Rice

1 cup long grain white rice
1 1/2 Tbsp vegetable oil
1/4 cup diced carrot
1/4 cup diced onion (white, yellow, or red)
1 Tbsp garlic, minced
1 1/4 cups chicken or vegetable stock (reduced sodium)
1/2 cup fresh chopped tomato (seeds and all)
Salt and pepper to taste
1 bay leaf
1 sprig fresh thyme
1/2 - 1 packet "Sazon" seasoning, if desired
1/2 cup frozen peas, optional

Place rice in a colandar or fine-mesh sieve and rinse under cold water until the water runs clear.  (Move the rice around as you rinse to ensure all the grains are rinsed).  Should take 2 - 3 minutes.  Lay the rice out on paper towels or a clean kitchen towel to dry.  Meanwhile, dice the carrot and onion and mince the garlic.  Chop the tomatoes.  Puree the stock and tomatoes in a blender on high speed until smooth.  Set aside.  Heat a skillet or 2-quart saucepan on medium-high heat.  Add oil to coat pan evenly and heat until shimmering.  Add the rice and stir to coat.  Saute the rice, stirring frequently until it starts to look translucent and is lightly toasted.  Once rice is starting to toast, add in carrots, onions, and garlic.  Saute 30 seconds to 1 minute.  Add in the tomato/stock mixture and stir.  Bring to a low boil and add in bay leaf, thyme, salt and pepper, and sazon if using, to taste.  Cover the pot and simmer for 20 minutes over low heat (NO PEEKING!).  After 20 minutes, remove from heat but KEEP COVERED another 5 minutes.  Uncover and sprinkle on the peas if using.  Let sit 5 minutes before gently fluffing.

Key Lime Pie Basics

One of the tastiest desserts ever invented was Key Lime Pie.  The dessert is named after the fruit from which it comes, key limes.  These are special limes grown in the Florida Keys and have a slightly sweeter taste than regular limes.  We were in Key West, FL last May and I had a slice of frozen chocolate dipped key lime pie while attempting not to melt in the afternoon heat.  Nothing makes me feel more like throwing on my flip flops and finding a hammock for a nap than eating this rich pie.  It's like a taste of the pie brings back the ocean breezes and sounds of palm trees. 

While a trip to the Keys isn't on my list this year, it's easy to recreate the flavor of the pie I so enjoy.  The recipe is a custard (milk and eggs) with a citrus juice to create the sweet-tart flavor balance.  Other juices could also work (lemon, orange), but the taste may be more or less sweet.  All it takes is a pie crust.  Personally, graham crackers or ginger snaps are a favorite.  For a chocolate twist, crushed Oreos also work really nicely.  The custard itself is just the lime juice, sweetenend condensed milk, and egg yolks.  Topping is traditionally a sweetened whipped cream, but in the quest to cut fat and calories, I use the fat free option of meringue, which is something DH and I both like more anyway.  Fat free sweetened condensed milk works fine in the recipe too.  The pie can be mixed and baked in about 30 minutes, but you have to let it cool before indulging.  Happy Eating!

Key Lime Meringue Pie

1 (9 inch) graham cracker pie shell
1 can sweetened condensed milk
1/2 cup key lime juice
4 eggs, separated into yolks and whites
1/4 tsp cream of tartar (optional)
4 Tbsp white sugar

Preheat oven to 325 degrees.  Place pie shell on a cookie sheet.  In a mixing bowl, combine sweetened condensed milk and the key lime juice until blended.  Add in egg yolks and mix until all combined.  Pour into pie shell.  Bake at 325 degrees for 15 minutes (center will be slightly jiggly).  Meanwhile, in a mixing bowl or with a stand mixer, whip egg whites until frothy.  Add in cream of tartar if using (helps stabilize meringue) and whip until soft peaks form.  Add in sugar and blend until meringue is in stiff peaks.  Top pie with meringue, spreading to edges of filling and making swirls in meringue.  Raise temperature of oven to 350.  Bake pie 10 minutes, rotating halfway through baking or until top is lightly browned.  Remove from oven and let cool to room temperature, about 1 hour.  Once cooled, refrigerate pie at least 2 hours before serving.

Chocolate + Puff Pastry = YUM

I have a weakness for most anything chocolate.  From my early start eating Nestle's Toll House Semi-Sweet morsels by the handful to today when I enjoy them alongside the likes of Ghiradelli or Valhrona, I really try not to go a day without chocolate.  I was perusing Food Network magazine (I'm not a subscriber) at the store because their chocolate issue caught my eye.  How could it not, what with nearly every recipe having or centering itself around delectable chocolate!

Honestly, while I enjoyed this foray into food porn, I didn't actually take many recipes from it.  Much like when I was confronted with the gargantuan chocolate buffet on a cruise, the sheer volume of options proved overwhelming and I ultimately went away disappointed.  On the cruise, maybe it also had to do with some really rough seas and nausea... just saying!

But, the one recipe I vowed to make was a chocolate pinwheel.  First, I'm always looking for new ways to make something with puff pastry.  Second, it's CHOCOLATE!  The Food Network treatment of these two ingredients was pretty simple - chopped chocolate, heavy cream, and puff pastry rolled, cut, and baked.  I liked the results, but I thought it needed an even sweeter touch, so I created a glaze of peach jam to provide a fruity punch.  These are great with a cup of coffee, served as a crunchy biscuit with ice cream, or just when you're craving a bit of chocolatey sweetness.  Plus, my modifications make the ingredients even easier to find and less messy (love mini chocolate chips!).  Happy Eating!

Chocolate Pinwheels

1 sheet puff pastry, thawed
2 Tbsp heavy cream
1 cup miniature chocolate chips
1/4 cup peach preserves or jam

Preheat oven to 375 degrees.  Brush puff pastry with 2 Tbsp heavy cream leaving 1/4 inch border.  Sprinkle on chocolate chips to edge of cream.  Roll up puff pastry jelly-roll style.  Trim 1/4 inch off each side with a sharp serrated knife.  Slice into 12 pieces, abour 1/2-inch thick each.  Place on baking sheet and bake at 375 degrees for about 10 - 15 minutes or until lightly browned.  Remove to cooling rack.  Meanwhile, microwave peach preserves or jam in microwave for 20 - 30 seconds or until softened and liquidy.  Brush each pinwheel with peach preserves.  (Can also spread with preserves when you eat and leave off as they will soften).

Healthier Springtime Eating - Curried Bay Scallops with Brown Rice

Though Dallas weather certainly isn't reflective of the entire country, toward the end of February spring has sprung!  We still get some random "chilly" days (read: high in the 50's), but our grass greens up from the rain, the weather is generally mild, and we all turn our thoughts to "bikini bodies" for summer.  Ok, maybe a flattering one-piece swimsuit for some of us, but still. 

I've thought for a while that I need a jump start into eating less and eating healthier.  I still love to cook and will always cook a variety of dishes, but there is nothing wrong with adding in healthier recipes or tweaking to make favorites healthier.  I recently subscribed to Eating Well magazine to get more ideas on sophisticated (read: more like Bon Appetit than Cooking Light) yet healthy cooking options.  I've previously subscribed to Cooking Light, so I appreciate the variety they offer and the efforts at mass appeal.  Eating Well pushes the envelope on ingredients a bit more and is a little more aggressive on the health focus.

My sister-in-law is a personal trainer and getting a degree in health promotions, so encouraging all of us to eat better and adopt better lifestyle choices is a mission for her.  She encouraged us to get healthier and, embarking on a 24-day challenge, I sought out healthier recipes.  Copious consumption of butter and sugar aren't the easiest habits to break, but I was going to give it the best try I could.  I saw a recipe in Eating Well for a curried scallop and rice dish and decided to make it my own. 

Goal 1: Dramatically reduce the cost below the $25+ it would cost for the large scallops plus other ingredients
Goal 2: Add in more veggies to up the nutrition
Goal 3: Make dinner in 30 minutes or less

To meet the first goal, I changed jumbo scallops to bay scallops, though shrimp is an excellent substitute.  Buying frozen scallops or shrimp also cuts down on the cost.  Second, the recipe didn't have any added veggies.  Spring means fresh asparagus.  Since asparagus can be hit-or-miss, I went for frozen green beans, which is available year-round, is very nutritious, and has a low cost.  Third goal is best met with "fast cooking" brown rice.  "Fast cooking" brown rice is partially pre-cooked so that it cooks up faster, in about 10 minutes.  Beyond that, though the original recipe calls for lemon juice, I'm a huge fan of Chipotle's cilantro-lime rice, so I did a riff on those tastes to create... curried bay scallops and green beans with cilantro-lime rice.  Happy Eating!

Curried Bay Scallops and Green Beans with Cilantro-Lime Brown Rice

2 cups (uncooked) of quick-cooking brown rice, such as Minute Rice, prepared according to package directions
1 lb bay scallops or shrimp, patted dry with paper towels
1 Tbsp butter
1 Tbsp curry powder
1 tsp salt, divided
1/2 tsp black pepper, divided
1 bag frozen green beans, microwaved according to package directions
1/2 cup chopped fresh cilantro
3 - 4 scallions, thinly sliced
Juice of 1 lime

Begin cooking rice according to package directions.  While rice is cooking, pat scallops dry and sprinkle both sides with curry powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper.  Heat butter in large nonstick skillet over medium heat until sizzing.  Add scallops and cook until browned, 1 - 2 minutes per side.  (They will cook quickly).  Remove to a plate.  Can cook in two batches if your skillet is small.  Add the green beans to skillet and saute 3 minutes.  Add cilantro, scallions, lemon juice, and remaining salt and pepper.  Mix, then add in rice and cook, stirring until heated through, about 1 minute.  Add in scallops or serve on top.