Dinner
“Chef Z’s” Turkey Chili
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I have been promising my Chili recipe forever. The trouble with that promise was the fact that I never seemed to take the time to jot down the ingredients as I made it. I don’t think I told you guys but I was recently hired to teach a Teen Cooking Class at a local teen center. I’ve successfully completed ONE round (about 8 weeks, maybe?) and I am hooked!! 
The kids are inspiring, they hang on to my every word and they call me “Chef Z”. <–that rocks! Anyway, along with the candy apples in the previous post, they asked if we could do Chili. Well, maybe they didn’t, I don’t know…I really don’t listen to them. lol So when my family asked me to make it this week (maybe they didn’t, I don’t know), it couldn’t have come at a better time. 
It’s so funny how everyone asks for exactly what I want. Weird, right?
I have two secret ingredients – Green Mountain salsa and Muir Glen Fire Roasted Whole Tomatoes…shhhhh. Don’t tell anyone. (Notes listed below as well)
Ingredients:
1 med. white onion, chopped
1 med. green bell pepper, chopped
1 8-oz container sliced portabella mushrooms
3 cloves garlic, minced
3 lbs. ground turkey (or ground meat of choice: ground beef, sirloin etc)
1 28-oz can “Muir Glen” Whole Fire Roasted Tomatoes
2 cans tomato paste
3 16-oz cans “Bush” Chili Beans (Medium Heat)
2 16- oz can “Bush” Light Red Kidney Beans
1 jar “Green Mountain” Salsa (Medium Heat)
2 Tbsp. Crystal Hot Sauce (mainly for the vinegar, not the spice)
1 Tbsp. Smoked Paprika
1 Tbsp. Ground Cumin
2 Tbsp. Dried Oregano
1 Tbsp. Dried Basil
Salt
Pepper
Directions:
Heat a skillet on medium for about 5 minutes. Add 2 Tbsp of Olive Oil and continue to heat for another minute. Add onions, peppers and mushrooms to pan. Season veggies with salt and pepper. Sauté for 7-8 minutes, add garlic and continue to cook for another 3-4 minutes or until the veggies become tender and begin to “sweat”. Put veggies in Dutch oven.
Using the same skillet, add 2 tbsp of olive oil followed by your ground meat. Season meat with 1 ½ tsp. of salt and 1 ½ tsp. black pepper. Cook until scrambled and no longer pink. Drain in colander.
Turn pot to medium. Add the remaining ingredients stirring between additions. (Be sure to use a wooden (or even plastic) spoon and not a metal one). Once all ingredients have been incorporated, cook on medium for about 15 minutes, stirring occasionally. Reduce heat to low until ready to serve.
Serve over white rice. I like to add a dollop of sour cream and a few sprinkles of sharp cheddar. We usually use Ritz crackers as well but you can definitely use Saltines, cornbread, etc.
Let me know how this comes out! It’s sooo flavorful and there is no need to look fwd to that “next day” like we do with sauce based dishes. Although, it DOES get even better!!! Perfect for the cols nights we have coming!!!
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Cook’s Notes: The porcelain enameled Dutch oven is ideal for cooking this type of dish because the porcelain coating is non-reactive when acidic ingredients like tomatoes are used. If you do have a problem with acidity (meaning the tomatoes seem overly acidic), sprinkle a little sugar in the pot and that should counter it.
Secret Ingredients: My first secret ingredient is the addition of Fire Roasted Tomatoes. These tomatoes will add another level of taste because of their smoky flavor. The other secret ingredient is the Salsa. If you were to think about it, it makes perfect sense. It is composed of tomatoes, onions, garlic, peppers with the addition of herbs and spices. Very similar to diced tomatoes but the added veggies, seasoning and liquid content makes it a better selection to me. I use the Green Mountain because it doesn’t have any gunk in it. It’s clean, organic and made without sugar. The veggie taste isn’t hidden at all.
Crabcakes and Remoulade Sauce
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Please note: You should start on Remoulade first because it has to be refrigerated for 30 mins. Additionally, to help them “set” after cakes are combined and shaped, you will have to refrigerate for 30 mins. as well. If you’re looking for an even easier morning, shape and store crab cakes overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
Crab Cakes
Crab Cake Ingredients:
- unsalted butter
- olive oil
- 1 cup small-diced red onion (1 med. onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1 cup small-diced red bell pepper (1 small pepper)
- 1/3 cup small-diced yellow bell pepper (1 small pepper)
- 1/3 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon Tabasco sauce
- 1/2 tbsp. worcestershire sauce
- 1 1/2 tbsp. Old Bay Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- crushed red pepper flakes, to taste
- 1 lb jumbo lump crab meat (in the refrigerator bin in seafood dept.)
- 1 cup plain breadcrumbs (or panko, Japanese bread crumbs)
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- Juice of 1 lemon
Directions
Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Empty crab into a bowl by itself and gently check for shells. Add bread crumbs, mayonnaise, lemon juice, mustard, and beaten eggs and toss lightly.
Add the cooled cooked veggies and mix well. (Whenever you’re working with raw eggs, you want to be sure to not scramble the eggs by adding them to anything hot) Cover and chill in the refrigerator for 30 minutes. Shape into crab cakes, and try to be as uniformed in size as possible. Be sure they are not too big because you need to be able to flip them.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the crab cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
Makes 8 crab cakes
Note: I’ve also been able to freeze uncooked cakes separated with parchment paper and they came out fine the next weekend when I set them out for a few minutes to defrost and serve after church. It would be just as easy to sub out the crab (if you feel like being cheap or just like eating fish) with canned or smoked salmon as I did in the Ina’s Salmon Cakes post.
Remoulade
Remoulade Ingredients:
2 cups mayonnaise
1 teaspoon Dijon mustard
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
Several dashes hot pepper sauce
1/4 cup Chili sauce
2 tbsp lemon juice
1 tea. Worcestershire sauce
1/2 tea. black pepper
OPT: 1 tablespoon chopped tarragon leaves (I used them because I had them but the sauce will be wonderful even without it!)
Directions:
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Mahi Mahi and Cooking with Wine
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I rarely cook with wine ever since the “drunken wine rice” debacle from Rachel Ray. YUCK! I’m still not over it and like a dog that has been kicked, I have a hard time trusting her after that. If you have a good recipe that may get her back in my good graces, please send because right now, she’s skint. lol
On to the Mahi Mahi (aka Dolphinfish……my dad says they call it Mahi when they want to mark it up. And no, it isn’t dolphin but an actual fish called Dolphinfish) It was delicious! The fish was great but the stars of the recipe were the Butter Beans! WOW! They captured the bacon tomato and wine flavors and lit up! That’s why I upped the recipe to 2 cans. I only made one and was regretful.
Ingredients:
2 Tbs. olive oil
6 thick bacon slices, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
4 ½lb pieces of fresh Mahi Mahi
Coarse salt and freshly ground pepper, to taste
4 tomatoes, peeled, seeded and coarsely chopped*
1 cup dry white wine
1 Tbs. chopped fresh basil
2 cans butter beans (rinsed)
* I definitely plan to use the canned tomatoes next time for this dish. It seemed a little unnecessary as far as what was needed for this dish to get the fresh ones. (Plus you can buy the seasoned kind)
Directions:
In a Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the Mahi in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the fish. Add the beans to the pot.
Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the fish is done, about 20 minutes. Place beans and vegetables on warmed plate and top with Mahi. Serves 4.
Adapted from Williams-Sonoma Collection Series,Fish,by Shirley King (Simon & Schuster,
This recipe can also be done with Monkfish.A Monkfish recipe is what I set out to find from the beginning but it is a little obscure in this area.
ENJOY!
Anything BUT Ordinary Meatloaf
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No one EVER asks for meatloaf. When you think back on the last great thing you’ve eaten, meatloaf never comes up…until now. Meatloaf has a reputation for being boring, dry and tasteless. Trust me when I say, no more. The three types of meat (pork, veal and beef) represent the perfect trio for a flavorful, moist and tender dish. (Try it the next time you make meatballs too!) Wrapping the loaf in bacon is an old French cooking technique that ensures the meat is able to cook thoroughly without drying out. In addition, the fat bastes the meat and imparts a smokey flavor. We all know the power of bacon! My husband eats it (and LOVES it) with the bacon in tact, for the boys though, I take it off. They confuse easily, lol.
NOTE: This recipe will make 2 loaves which I needed for 8 people and hopes of not cooking the following day. Feel free to half the recipe for 4-8 people.
INGREDIENTS:
2 Tbs. vegetable or olive oil; more for the baking sheet
1 medium onion, chopped
1 medium yellow pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
1 lb. ground beef, 85-percent lean
1 lb. ground veal
1 lb. ground pork
1 pack center-cut bacon
3/4 cup Parmigiano Reggiano (or other good quality Parmesan)*
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
2 tsp. kosher salt
1-2 tsp. freshly ground black pepper
1/4 cup flat-leaf parsley, chopped**
1/4 cup basil, chopped**
My meats and flavors ready to be GENTLY combined
(PLEASE SEE COOK’S NOTES BELOW!)
* I already had a block of this cheese in my fridge so I used it. Again, you can use regular parmesan. By parmesan I DO NOT MEAN the powdered stuff on the sauce aisle!! The deli section is equipped with block imported cheeses in the cooler. If you don’t want to grate it yourself, there is a brand that offers the parmesan in little shards/grated.
** I used a quarter cup of the tube parsley herb blend and a quarter cup of the tube basil found in the produce section. They are super convenient because who doesn’t HATE discarding wilted herbs you were unable to use fast enough.
INSTRUCTIONS:
Heat the oven to 350°F. In a large skillet, heat the oil; add the onions and peppers and cook over medium heat until soft, about 4-6 mins. Add the salt and pepper followed by the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.
In a large mixing bowl, combine all the remaining ingredients except the bacon. Add the cooled veggie mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. PLEASE BE GENTLE! HANDLE YOUR MEAT GENTLY!!! Pounding your meat, compacting it, smashing it (like I see some of y’all doing with hamburgers) will toughen your meat! So please don’t overwork the meat. (The goal is a tender, juicy loaf, remember?)
Oil a rimmed baking sheet, turn the meat mixture out onto the pan, and shape it into 2 large loaves. (I was thinking that the next time I make this I will divide the meat into 8 mini loaves so everyone can have their own. I’m considerate like that. 
The only other adjustment needed would be to cut the bacon in half as well. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaves.)
Bake the meatloaves until an instant-read thermometer registers 160°F, 45 to 55 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.
I like to serve this with mashed potatoes and corn or sweet peas.
PLEASE PLEASE PLEASE TRY THIS RECIPE! YOUR MAN, YOUR GUESTS AND YOUR TASTEBUDS WILL LOVE IT!!!!!
Macaroni with 4 Cheeses
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So as you all know, I am a fan of Macaroni and Cheese and Mac n Cheese recipes. While there is such a thing as a bad dish of it, there are soooo many combinations and opportunities for fabulous ones! Before they flip the switch on the chair, there are two things I am requesting. First, this Macaroni and Cheese (on the finest of China, of course!) and a slice of the Kicking Key Lime Pie! Okay, okay…the whole pie. HEY! I’m dying I should get as much as I want! *side eye* After those two, I will repent and go in peace.
Anyway, this recipe calls for making a béchamel sauce. Basically, you’ll be making a roux (some type of fat i.e. butter, shortening, oil + flour) and then combining that with milk and cheese. Piece of cake!
- Ingredients
Macaroni & Cheese:
4 oz grated white Cheddar cheese
4 oz finely cubed Fontina cheese*
4 oz grated Gruyere cheese*
8 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 c)
1 lb penne pasta (or your preference such as elbow)
1 tea minced garlic
7 T butter
4 T flour
2 c half and half
3/4 tea salt
1/4 tea ground white pepper
Topping:
1/2 c bread crumbs (fresh if possible)
1/2 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese
2 tea dried parsley
1/4 tea of white pepper
*Note: I get my cheeses from Publix’s deli and I rarely find the Fontina and Gruyere hard enough to get a good grate out of them. They are much softer than the cheddar and parmesan. When you ask for them at the counter, ask for a large brick of each instead of sliced cheese.
- Directions
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. With whisk in hand, add the flour and combine. Cook, stirring constantly, for 3 minutes. It will look like corn meal and will be wet but thick.
Increase the heat to medium and whisk in the half and half little by little. (Big splash, whisk, big splash, whisk…) It should take you about 5 minutes to whisk it all in. There should never be a point when the liquid isn’t instantly absorbed into the flour/butter mixture. Take your time. As you’re adding it, it will start looking like the paste we used for the paper Mache projects from elementary school. Unlike in school, please try to resist the urge to eat it we need it for the dish. O_o Lol Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with salt, pepper and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). DO NOT OVERCOOK! The macaroni will continue to cook in the oven. (IMO, one of the worst things you can do to a mac n cheese is to overcook the noodles; that and leave out the cheese. lol) Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of each, the parmesan, cheddar, fontina and gruyere cheese. Toss to combine.
In another small bowl, combine the topping ingredients and set aside.
Depending on the size/deepness of your dish, you may be able to do three layers which I think works better. However, my casserole dish (pictured) is very shallow and wide so I only have 2 layers. You’ll be able to tell once you spread a third of the noodles in the dish and seeing if it completely covers the bottom or not. If not, switch to two layers….still amazing don’t worry. So after you have your first layer (completely covering the bottom) add a 1/3 (or 1/2 if doing 2 layers) of the mixed cheeses. Go on to your next layer of noodles, followed by the next layer of cheeses…..etc. Once all of your macaroni is in the dish, cover with the topping mixture.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow it to rest for 5 minutes before serving.
Voila! That is it! I defy you to find one that is better….but please do because I want it!!!
Coconut Shrimp
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We are serious shrimp people. Actually, we are serious seafood people. We LOOOOOOOVE being in the water. I won’t point her out but one of my sisters even has webbed toes. Lol j/k. Last night I made the infamous Linguine with Shrimp Scampi that is a fav to a few people around here. However, I stored a few for the people who have been asking me for the recipe for the coconut shrimp I posted pics of on Facebook a couple months ago. (See, I try to look out )
Well, I won’t keep you. (That’s what my aunt says AFTER keeping you on the phone for about 2 hours o_O) This is super easy, super quick and super tasty! Get to it!
Recipe slightly adapted from Simply Recipes
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon chili-garlic hot sauce (optional)
- 1 pound tail-on shrimp, shelled but leave tail on*
- 1/2 cup all purpose flour
- 1 egg
- 2 tablespoons coconut milk (or regular milk)
- Salt and pepper
- 1/2 cup Japanese panko bread crumbs
- 1/2 cup sweetened coconut flakes
- Oil, for frying (I used vegetable)
* I prefer at least the U15, flash frozen wild Jumbo shrimp (pictured). “U15” means that there are less than 15 shrimp in a pound. The larger the number the more shrimp you get in a single pound. (Popcorn shrimp would be about 41 to 50 per pound).
Directions
1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.
2 With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
3 Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third. 
4 Lightly season shrimp with salt and pepper.
5 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F.
6 As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
7 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.
Serves 4.
Grilled Marinated Fish with Tropical Salsa & Coconut Rice
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You all have my dear friend, Reson to thank for this healthy and absolutely delicious post! (THANKS, RESON! :)) I am a little scattered-brained and I almost forgot that I’d prepared this meal and neglected to put it on the site after I posted the pics on facebook. In addition to that, I wasn’t too pleased with the pics. I haven’t quite mastered the settings on my camera and of all places, I can’t figure out outdoor lighting. I’m working on it though. Aside from the pics, you’re going to love it! It is the perfect break from the usual hamburgers, hot dogs and chicken this summer.
Serves: 4
Ingredients
- 1/2 cup sliced yellow onions
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 5 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon cumin
- Pinch cayenne
- 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
- Coconut Rice, recipe follows
- Tropical Salsa, recipe follows
- Toasted coconut flakes, garnish
- Chopped cilantro, garnish
Directions
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
Coconut Rice:
- 1 cup coconut milk
- 1 1/2 cups water
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1 cup long grain white rice
- 3 tablespoons chopped fresh cilantro
In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
Yield: 4 servings
Tropical Salsa :
- 1 ripe mango, peeled, seeded, and diced
- 1 ripe avocado, peeled, seeded, and diced
- 1/2 cup diced fresh pineapple
- 1/4 cup minced red onions
- 1/4 cup minced red bell peppers
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons minced jalapeno
- 1 teaspoon minced garlic
- Pinch salt
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.
Herb-crusted Beef Tenderloin
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I believe this was my first time preparing an Easter dinner on my own. I made this tenderloin for Christmas and boy was it a hit! I’m known for being a little crazy so experimenting with the palates of 25 to 30 people on Christmas day is to be expected versus waiting until it was an intimate dinner for 5 like on yesterday. Yeah, makes a lot of sense. Lol
Look, this aint for er’body. Only the special folks get this right here. The cut of meat is a bit pricey so I was sure to make them wait for a special occasion before I decided to make it again. Cook’s Illustrated refers to this recipe as show-stopping and believe me, it was. Just my style!
The best part is that it is incredibly simple and makes for a beautiful presentation. The meat is moist (in part from the salt-rub in the prep) and tender. Can’t be beat. I paired it with my favorite Macaroni and Cheese (which can be assembled early and baked when you’re ready) and string beans for a memorable, easy and impressive meal. I hope you all had a Happy Easter.
Ingredients
1 beef tenderloin, tied with twine (about 3 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces* (or you can do as I did and use prepared bread crumbs)
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese (not the powdered stuff but either a block from the deli cooler or the jarred parmesan on the pasta aisle)
3 -4 tablespoons olive oil
2 medium garlic cloves, minced
Ready to roast
Directions
In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours. Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.
Feel free to use a food processor for this but since I had to pick between the stand mixer and the processor, I don’t have one. I just went on ahead and minced the remaining 3 tablespoons parsley and 1 tablespoon thyme diligently on my cutting board. Place the herbs in a bowl, add 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. If needed, add more oil.
Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine. Using a rubber spatula, spread the herb paste over top and sides of tenderloin. Press the bread-crumb topping over the herb paste. Cook for 35 to 45 minutes or until instant read meat thermometer reaches 165 degrees. If you like it rarer, 35 minutes should be enough. My topping was a little crispy in some spots so be watchful. The meat should be cooked to medium rare and the topping will be golden brown.
Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.
Murdering Mac and Cheese
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On most days of the week, I send my sister off with food to help her (and a few of her fellow RN buddies) get through the long night shifts. She doesn’t know it, but I leave my phone on just so I can get the call from her telling me how awesome the food was. Last night, I sent her with a new Mac n Cheese recipe I tinkered around with. She saw me as I was packing the food and I could tell that she was a little skeptical about it. It was understandable. After all, it was a white sauce recipe, involved rigatoni pasta (extremely large, ridged, tubular noodles) and panko bread crumbs. A far cry from the bright orange and yellow dish with macaroni noodles to which she’s accustomed. To add insult to injury, when she questioned the “green stuff” I’d mixed in, I told her that I thought a few scraps of the uncooked collard greens from my mom’s dish would be a “good touch”. You should’ve seen her face!! lol. I could not bring myself to tell her that it was actually parsley. In spite of my laughter, I took her scrunched up nose as a challenge.
I got my phone call around 1:42 a.m., pretended that I hadn’t been sleep since 10 and listened. A smile crept across my sleep-deprived face as she recounted how she began apologizing to her friends for my experimentation on them; promising that there was a bottle of hot sauce on hand to mask my mistakes if needed. She said that she was cursing me for the embarrassment she was sure to suffer even up until she placed it in the microwave. She watched its rotations with indifference (more…)
FIVE STAR CHICKEN PARM
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Definitely try my homemade Marinara sauce in the previous post but if you just feel like being lazy and really don’t care about giving your guests the absolute BEST, you can use your favorite jar sauce. (Please note the sarcasm, lol)
2 jars of your favorite tomato sauce
12 boneless, skinless, chicken breasts (hey, I have a large family and we like to take leftovers the next day)
6 eggs
3 cups parmesan, grated (got it from the refrigerated section across from the deli…not that powdered stuff!)
3 cups bread crumbs (I used the Italian seasoned one’s from Publix)
3/4 cup olive oil (1/4 c per round of cooking….I made 4 breasts at a time)
Salt
Pepper
6 Tbsp fresh basil leaves, coarsely sliced
12 slices fresh mozzarella cheese from the deli (have them slice it kinda thick)
Preheat oven to 400 degrees.
Prepare chicken by laying it between two layers of parchment paper (or saran wrap). Using a meat mallet, wine bottle or rolling pin (my fav), pound out the chicken pieces until they are 1/4 and 1/2″ thick pieces. Don’t underestimate the necessity of pounding them out, this will ensure tenderness.(Some of them may be tooooo thick and you might have to go after it with a knife) Make sure all pieces are even. Nothing worse than some being overcooked and some being undercooked. Season chicken with salt and pepper.
Using a bowl large enough to comfortably dredge a piece of the chicken, mix the bread crumbs and 1/2 the parmesan cheese. In a separate bowl, whisk the eggs.
Heat 1/4 olive oil in a frying pan. Once hot, quickly dredge the chicken breasts in the eggs, coat with the breadcrumb mixture and then add to the pan. (If you believe you will not move quickly enough to prepare the four pieces evenly, by all means, dredge them first, lay them aside and then fry them all at once.)
Once all 4 are in the pan, in their own little space, cook them until golden brown, approximately 3-4 minutes per side. Remove from pan. Add more oil if needed and continue preparing your (uncrowded) batches of chicken breasts. DO NOT OVER COOK!!! They will continue in oven but the biggest complaint is that the chicken becomes rubbery or hard. My way is delicate and soft, I promise!
In a 9×13 casserole dish, spread some sauce down before placing your breasts. (You will need 2 dishes if you do 12 breasts, fyi) Place sauce over the breasts as well.
Top with basil and then mozzarella. Before placing in the preheated oven, add the remaining parmesan cheese.
Bake for 10-12 minutes or until mozzarella begins to brown. Serve with noodle of choice (I used spaghetti) and the remaining sauce. FIVE STAR!!!!! (Sorry I couldn’t get a pic of it with after it finished baking but they wouldn’t wait)
Of course I make my own marinara sauce!
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Don’t be so easily impressed, lol…It’s waaaay easier than standing in the tomato sauce aisle trying to recall which brand you love and which you abhor. But, just like you hated my sauce-making behind 2 minutes ago, your unknowing diners will too. Make sure you mention it at least twice during the meal.
INGREDIENTS:
1 1/2 large yellow onion
1/2 c. olive oil
6 medium garlic cloves, peeled and minced
3 cans (28oz) crushed tomatoes (I used Publix’s brand)
3 tbsp. fresh parsley
3 tea. dried oregano
1 tbsp. crushed red pepper
1 tbsp. sugar
3 tbsp. Italian Seasoning
salt
pepper
DIRECTIONS:
Grate the onion. This will release more of the juices and give you smaller onion pieces. If you are not in the mood for it, by all means, chop it.
Heat the olive oil and add onions until translucent. (3 – 4 minutes) Add garlic and cook for a minute or two longer.
Add the remaining ingredients and bring to a simmer. Taste and adjust. Cook, uncovered for 15 – 20 minutes.
Cook’s Notes: Personally, I like a little sweetness to my sauce but find your balance. I added more than the recipe I gave you. A little sugar is definitely needed to cut the acidity of the tomatoes. This isn’t needed when using jar sauce because there is a large quantity already in there…trust me. Well, you really don’t have to; check the label. Lol. Anyway, I used 3 to 4 tbsp if you wanna keep it fierce…lol.
Tableside Buttery Rosemary Rolls
0
In continuing my war on baking (see Monkey Bread post), I attacked the traditional parkerhouse dinner roll. I found a quick recipe from The Pioneer Woman and dived in. For me, baking requires patience and my mind, as we know it, is ALL ova THE PLACE! So when I read I had to allow the dough to rise for 3 hours before baking, I was immediately turned off. However, I got up super early Saturday morning lovign yall but not enough to run to the store at that very moment. I played around with a little “housecleaning” and realized I much rather go to the store, lol. But, a quick once over in the pantry and fridge revealed I already had all the ingredients for the rolls I’d been dodging for weeks in my possession. So I put my big girl panties on (as Neicey Nash would say to the hoarding female homeowners on Clean House) and got busy. It literally took 8 mins of “work time” but that patience thing I told you about took 3 hrs.
They smelled sooooo delicious! Oh Oh Oh! What a marvelous smell!!! I wished all yall were there until I opened the oven and revealed I’d made a freaking MESS!!!! :/
Roasted Red Potatoes
0
Here is a quickie but goodie. This is a GREAT side to go with just about anything. Variations would include garlic, thyme, dill, butter and other herbs and spices. Very versatile…like ya gurl!
Ingredients
- 2 pounds medium red potatoes, cut into 1-inch pieces
- 3 sprigs fresh rosemary
- Parsley
- 1 cup grated Parmesan (4 ounces)
- 1/4 cup extra virgin olive oil
- Kosher salt and black pepper
Directions
- Heat oven to 400° F. In a large roasting pan, toss the potatoes, rosemary, parsley, parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper.
- Roast, stirring once, until golden brown and crisp, 45 to 50 minutes.
Giada’s Piccata
0
So this chick seems to have it all. She’s a food network star, she’s wealthy (I heard her father is rich too), she’s gorgeous and she manages to eat pasta all day and not gain a pound. I put all of those negatives aside and decided to try out her Chicken Piccata recipe.
I don’t know if I violated some italian food rule, but I chose to serve it over my tri-color orzo. Orzo is pasta shaped like pearls of barley and it looks like rice. It was a welcomed surprise at our table but my only regret was not seasoning the pasta. (I didn’t even salt the water, lol) My rationale was that didn’t need it since the chicken piccata was going to top it and it in itself was so flavorful. So ummm yeah….at least salt the water. : )
My guests loved it but it could’ve been better in my opinion. Ok, that was the hate talking. lol It was good. Dig in!
Ingredients:
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Say Cheeseeeeeee!!!!!!
0
I try not to do too many of Paula’s recipes because she is DANGEROUS! lol I truly believe Paula would fry money if it didn’t cost so much. However, after reading several reviews on her “Lady and Sons Lasagna” and looking at the ingredient list, I HAD to try her out.
This lasgana was FANTASTIC! It was probably the tastiest lasagna I’ve ever had. Don’t be afraid of the CHEESE…Embrace THE CHEESE, because IT IS HERE. 7 cheeses to be exact.
Ingredients:
- 1 jar, your favorite tomato sauce (Don’t shoot but I love “Newman’s Own Sausage and Peppers”…I know, meat in the jar, but it’s GOOD, lol)
- 1 1/2 lb. ground turkey or beef
- 6 to 9 long strips lasagna noodles
- 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
- 1 cup grated Gruyere cheese
- 1 cup grated Swiss cheese
- 2 cups grated Cheddar
- 1 (8-ounce) package cream cheese
- 1 cup mozzarella, grated
- 1/2 c. diced onions
- 1/2 c. diced green peppers
- 3 tbsp. minced garlic
Put the tomato sauce in a stockpot. Heat 2 tbsp. oil or butter in a skillet and saute veggies on medium heat. Once they start to sweat, add the garlic and continue to cook for 3 minutes. Add veggies to sauce. In the same skillet, crumble the seasoned meat and cook until no longer pink. Drain off the fat and add to sauce. Continue to simmer. Preheat oven to 350 degrees F. Cook Pasta according to package directions. Drain and set aside.
Building the lasagna:
Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.
This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes or until the cheese melts.
*Note: If lasagna has been refrigerated, bake for 40 minutes total.
Jazzy Jiffy & Scallion Butter
0Digging up Patti’s Cookbook (mentioned in the previous post) I also found The New Woman’s Day Cookbook. I think it belongs to my mom but after these great recipes, I think I’m going to have to keep it. The recipe called for a cake pan but I put it in a muffin pan. I made these muffins with Patti’s (almost inedible) Cabbage Shuffle and coupled with the scallion butter….they were the highlight of the dinner. In fact, I honestly cannot recall what I served as the entree. This is a MUST TRY. You will not regret it.
Recipe Ingredients
Cornbread
- 2 boxes (8 1⁄2 oz each) corn muffin mix
- 1 can (11 oz) vacuum-packed Mexican-style corn
- 2⁄3 cup milk
- 2 large eggs
- 2 Tbsp stick butter, melted
- 1 cup (4 oz) shredded Cheddar cheese
Scallion Butter
- 1 stick (1/2 cup) softened butter
- 2 Tbsp minced scallions
Recipe Preparation
1. Heat oven to 375°F. Lightly coat a 9-in. round cake pan with nonstick spray.2. Stir first 5 ingredients in a bowl until blended; fold in cheese. Scrape into prepared pan.3. Bake 30 to 35 minutes until golden brown. Cool in pan on a wire rack. Cut in wedges.
4. Serve with Scallion Butter: Mix 1 stick (1/2 cup) softened butter with 2 Tbsp minced scallions.
Note: If you use a muffin pan, it takes a little less time (as you can see, it’s a lesson I LEARNED, lol)
When hot is NOT sexy…Patti’s Cabbage Shuffle
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Ohhh Weeeeee…this was a HOT one! I once prided myself as being able to eat some pretty hot stuff so diving right into the “Spicy like Me” chapter of Legendary Patti LaBelle’s Recipes for the Good Life cookbook happened without the least bit of caution. But baybaeeeee, this songbird put me in my place….stagehand. lol Don’t get me wrong, it was delicious!!!! However, it got to the point that I was picking out the minced pieces of jalepeno and habanero peppers with my fingers (at the dinner table) to get the tiniest bit of relief. It didn’t work. It was insufferable and my diners, Greg and Tera, shared my sentiment. lol I definitely recommend this dish………….MINUS 2/3′s of the peppers. TRUST ME! A Fiercefodie is ALWAYS HOT but panting and gagging is NEVER sexy….well, unless you’re into that I guess. lol
(Below, the recipe I believe will work next time with 1/3 of the heat)
Ingredients
2 tablespoons extra virgin olive oil
2 russet potatoes, peeled and cut into 1-inch cubes (I used Yukon Gold instead, since that’s what I had in the house–it was fine)
2 medium carrots, peeled, trimmed and cut, crosswise, into thick slices
1 medium onion, peeled and sliced
1 large red bell pepper, well-washed, cored, seeded, membrane removed, and sliced
1/3 habanero chile, trimmed and sliced, or to taste
1/3 jalapeno chile, trimmed and sliced, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1 medium head green cabbage, cored and thinly sliced
Salt and pepper to taste
2 cups low-sodium chicken broth, or water
2 tablespoons chopped cilantro (I’m not really a big cilantro fan so I skipped this, but I bet it helps to cool off and balance the heat from the peppers.)
Instructions
1. Place a large nonstick frying pan over medium-high heat. When just hot, add the oil.
2. When the oil is hot, add the potatoes, carrots, onion, bell pepper, chiles and red pepper flakes and cook, stirring, for 2 minutes or just until very fragrant and beginning to soften. Add the cabbage, season with salt and pepper, and continue to cook, stirring, for 4 minutes.
3. Add the broth, stirring to blend. Lower the heat and cook, tossing and stirring, for about 15 minutes or until the vegetables are tender and the flavors have blended.
4. Remove from the heat, stir in the cilantro, and serve.
Perfectly Pleasing Peppers
0
Stuffed Bell Peppers
6 – Bell peppers (Yellow, Red, Orange- 6 pack sold at Sam’s)
2 lb. Ground turkey (I did 1 lb of each turkey and sirloin since my guests aren’t big turkey fans)
1 – 2 c. Brown rice, cooked (I made it with chicken stock instead of water)
1 Medium white onion, chopped
1 Clove garlic, minced
1 Can diced tomatoes with chiles and peppers
4 T. Tomato paste
6 T. Brown sugar (trust me, it will not make it sweet, just balance some of the acidity from the tomatoes)
1 T Red pepper flakes
4 oz. smoky Gruyere cheese (6 of the deli slices will be for the top)
2- 2 ½ c. Sharp cheddar cheese, shredded
Salt
Pepper
Dried parsley flakes
Sour cream
Directions
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse until cool (no longer cooking) and set aside.
After they cool, test to be sure they can stand alone. If not, cut a little from the bottom to make them flat.
Preheat oven to 350 degrees.
Coat the bottom of a large skillet with EVOO begin to heat the pan to brown the meat. Season.
After meat is browned, drain.
Add onions, diced pepper tops (minus stems of course) and garlic.
Add brown sugar and pepper flakes.
Add rice (which should be about 2 ½ cups), diced tomatoes and tomato paste.
Continue cooking.
Fold the Gruyere cheese in reduce heat. Once it’s melted, remove from heat.
Line peppers in a casserole dish.
Stuff peppers with hot meat mixture.
Bake at 350 for 5 minutes.
Top each with one slice of Gruyere cheese and then with shredded cheddar.
Continue to bake for 15 minutes (or until cheese is melted)
Once melted, removed from oven and sprinkle parsley flakes on top.
Serve hot with a small dollop of sour cream if desired.
Linguine with Shrimp Scampi
1
This weekend we were all set to celebrate my sister’s (first ever) job offer as a recently graduated RN at a local hospital. (YAY TERA!!) Carrabba’s was definitely the spot for such an occasion. Anywho, it took us a minute but we eventually realized that “job offer” did not equal immediate cash so we were stuck at home until it was time to celebrate her (first ever) paycheck. :/
Pushing back the tears, I got my mind off their delicious Johnny Rocko Salad (fire-roasted shrimp and bay scallops) and red wine and decided to make us a healthier, cheaper substitution in the meanwhile. I recalled a recipe that I wanted to try and I scanned the DVR for Barefoot Contessa’s “Linguine and Shrimp Scampi”. I tend to avoid pasta dishes because without the forbidden white sauces, I can just stick with spaghetti. But there are few tv chefs I trust and Ina is one of them. She’s simple, fresh and flavorful. What the hey, give it a shot….O….M…..G……IT WAS SOOOOO GOOOD! To lighten the original recipe up a little, I substituted whole wheat pasta for the regular stuff and I used extra fresh parsley, lemon juice and garlic to cut back a tad on the butter. The noodles in that lemon butter sauce were so good, even AFTER we ran out of shrimp, lol. (Hey, I plan my meals properly, we had an unexpected guest) I don’t keep bread in the house because I wouldn’t be able to keep bread in the house…if you know what I mean, lol. So, in true old-school form, my mother toasted some sliced bread with oregano, garlic salt and butter. A true cook will make a way…..Well, I guess the same can be said for a true fatty. LOL
Enjoy. We definitely did.
Ingredients
- Vegetable oil
- 2 Tbsp. kosher salt plus 3 tsp.
- 1-1/2 lb whole wheat linguine (1.5 boxes)
- 6 Tbsp. unsalted butter
- 5 Tbsp. good olive oil
- 3 Tbsp. minced garlic (8 cloves)
- 2 lbs. large shrimp (U15 size), peeled and deveined
- 1/4 tsp. freshly ground black pepper
- 1/3 c. chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/2 c. freshly squeezed lemon juice (3-4 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1 teaspoon hot red pepper flakes (may want to scale back a little, it was spicy but not like “Oh my I need some water” in my opinion, so you be the judge)
Directions
Drizzle some oil in a large pot of boiling salted water, add 2 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
SERVES 4
GRΣΣK CHIC
0First, let me apologize for my absence. I MISS YALL SO MUCH! You’re all I have that doesn’t talk back and disappoint me, lol. I’ll never leave you again.
For my first day back, I decided to ABSOLUTELY WOW you with something understated and simple. Kinda like that DKNY black dress I LOVE with my triple stranded pearls. Anyway….Thanks to my good friend and fellow foodie, Stacey P. for pointing me to this ONE-DISH WONDER. IT IS A WINNER!
Pampered Chef Lemon GrΣΣk Chicken
Ingredients:
Zest of 2 lemons (Tip – Zest Lemons before juicing)
1 C. lemon juice (Pretty much 3 lemons)
4 T. Extra Virgin olive oil
1 Head of garlic (roughly chopped)
4 T. dried oregano leaves
3/4 T. salt
1/8 T. ground black pepper
8 Baby Idahoes (small red potatoes, no need to peel)
1 Medium red bell pepper, cut into thin slices
1 Medium orange pepper, cut into thin slices
1 large red onion, cut into wedges
Whole Chicken cut up (cleaned)
Directions:
Preheat oven to 400°.
In 1 qt bowl, combine lemon zest, juice and oil.
Add garlic, oregano, salt and black pepper; set aside.
Cut each potato lengthwise place in 9 X 13 casserole dish.
Add bell pepper, onion, and half of the lemon juice mixture; toss to coat.
Season chicken pieces with salt and pepper.
Place chicken on top of vegetables; brush with the remaining lemon juice mixture.
Bake 60 to 70 mins. or until chicken is no longer pink in center and potatoes are fork tender, basting chicken and vegetables with pan juices after 30 minutes. (At the 30 minute mark, I brushed on a little more EVOO)
Serve over brown rice cooked entirely in chicken broth (no water…bleck) and 1 T. butter. Plate rice, followed by chicken and veggies and last but definitely not least, spoon some of that great flavored broth and pan juices on top. SUPERB! AND ONE OF THE BEST PARTS…..IT FITS INTO MY NEW BETTER EATING PLAN…SPA FIERCE!! (Without the skin of course. My mom is visiting and she would’ve killed me had I removed it from her pieces as well. It was delish without! I promise.)
Yield: 4 servings
Braised Pork Chops with Apples & Onions
0
The other night I intended to cook a very quick and easy meal of pork chops, yellow rice and frozen sweet peas. To be honest, I really wasn’t interested in the meal but Greg loves pork chops. Since we have to co-exist, I decided to jazz them up a little bit. I quickly scoured the web for an easy recipe. I already knew apples paired well with them so, I googled pork chops and apples. After comparing 5 or 6 recipes, I found one that used all the crap I already had, lol. I could not believe how easy and DELICIOUS it was. And the best part, it fits into my “A little Fiercer in the Middle” eating plan. Plus, Greg said to put it in rotation.
4 extra lean pork chops (seasoned with salt and pepper)
2 apples (cored, cut into eighths)
1 medium onion (sliced)
2 tbsp. of butter
4 tbsp. brown sugar
1 tbsp. Cinnamon (or more to taste)
1 tea. nutmeg
6 tbsp. extra virgin olive oil (EVOO)
Preheat oven to 375 degrees. Heat 4 tbsp of olive oil in an ovenproof skillet. Add seasoned pork chops and braise 2-3 mins on either side. Remove from pan and add the remaining 2 tbsp of oil and scrape the bits from the pan. Add onions and saute for 4 mins. Add apples, sugar and spices and continue cooking for an additional 6 mins. Remove from heat. Add butter and toss. Push the mixture aside and return chops to the pan. Top the chops with the apple mixture and place the skillet in the preheated oven for 20-25 minutes.
Ina’s Salmon Cakes
0
The original recipe called for smoking my own salmon or something and that wasn’t happening…waaaay too many steps for breakfast when I KNOW the canned Salmon would work JUST fine- and it did.
These cakes get their moistness from the mayo, eggs, lemon juice, and simply not being overpowered by flour. The bread crumbs don’t fight the moistness like flour. You may want to add a little more. My cakes were very fragile but we like the flavors of the capers (kinda vinegary…yeah I said “vinegary” lol) lemon with the fish and veggies without too much “cake”. To each his own but more play with the recipe, they can pull of a lot of flavor….like someone else you know hunh? ; ) (ME! )
Ingredients
- unsalted butter
- olive oil
- 1 cup small-diced red onion (1 med. onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1 cup small-diced red bell pepper (1 small pepper)
- 1 cup small-diced yellow bell pepper (1 small pepper)
- 1/3 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon Tabasco sauce
- 1/2 tbsp. worcestershire sauce
- 1 1/2 tbsp. Old Bay Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- crushed red pepper flakes, to taste
- 1 can smoked salmon
- 1 cup plain breadcrumbs (or panko, Japanese bread crumbs)
- 1/2 cup mayonnaise (I used Hellman’s Light…don’t tell Greg)
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- Juice of 1 lemon
Directions
Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Empty salmon into a bowl by itself standing in the shape retained from the can. Gently separate the fish from the sides to expose the full spine of the fish. Try to remove it whole. If you are unsuccessful, no biggie, take your (of course well cleaned) hands and pick through it for any wayward pieces of bone. Add the bread crumbs, mayonnaise, lemon juice, mustard, and eggs and toss lightly.
Add the cooled cooked veggies and mix well. (Whenever you’re working with raw eggs, you want to be sure to not scramble the eggs by adding them to anything hot) Cover and chill in the refrigerator for 30 minutes. Shape into salmon cakes, 2 1/2 to 3 ounces each.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat. Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
*Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
RECIPE REGRETS: Not having some sort of dipping sauce or a mango salsa to accompany this dish. I tried, unsuccessfully to mix a little mayo, ketchup and lemon juice. It was edible but not the sauce I was going for.
Spa Fierce Orange Glazed Salmon and Green Beans
3
Tonight, in honor of the “Fiercer Challenge” (in case you didn’t know, my friends and I have a little bet of who will be the finest for our first ever girls vacation) I prepared Orange - Glazed Salmon (recipe compliments of Cuisine at Home magazine) and Tyler Florence’s Green beans with carmelized onions and almonds.
I usually make my salmon in the oven with mango chutney. It’s good because I LOVE the sweetness. However, last night, I wanted a little sweet and spicy so I tried a recipe that promised exactly that. I am NOT a fan of anything “orange”- cool-aid, Gatorade, pound cake, cookies etc. BUT I figured once it was baked into a glaze with the different flavors, it may be something I could appreciate. I was right. I’d never pan-fried (sautéed) salmon so I was a little hesitant. I found that I need more oil than the recipe called for. It may have been because I wasn’t using a non-stick pan, but I did need more oil.
ORANGE-GLAZED SALMON
Ingredients:
4 boneless salmon fillets (with or without skin side)
3 Tbs. Cajun Spice (McCormick $2.99)
1 Tsp. Brown sugar
½ Tsp. salt
½ c. Orange Marmalade (Seville Oranges)
juice of half of large lime
2 Tbs. olive oil
Directions:
Mix the Cajun spice, b. sugar and salt together in a small bowl. Press the mixture into the salmon, covering the entire surfaces of both the top and bottom of the pieces. Combine the jelly and juice together and have it on deck to spoon very quickly. Add the oil to your (non-stick) skillet. Once heated, add the pieces skin-side down first (just in case the pan is a little too hot and you won’t mess up the pretty face of the fish, lol). Quickly spread the jelly mixture over the pieces and cook about 3-4 minutes. Gently flip the fish, spread the sauce on the other side and flip back in 2 to 3 minutes. The sauce will now surround the pieces so take the time to spoon it over them and on the sides again. The fish is done when it flakes when tested with a fork. Serve with lime wedges.
GREEN BEANS WITH CARMELIZED ONIONS
There was something personally satisfying about trimming my own beans although it got old very fast, lol. I felt like I was providing my household with good quality, “clean” food. And yes, I was tempted to start the party by sautéing a lil bit of bacon but I decided against it. (
Ingredients:
1 ½ lb. fresh green beans, trimmed of stems ($2.77 @ Publix)
1 large onion, thinly sliced
2/3 c. sliced almonds, with skin (in the produce section at Publix)
Kosher Salt
Black Pepper
2 Tbs. Butter
2 Tbs. Olive Oil
I used one skillet for the entire dish. Toast the almonds for 3 to 4 minutes on low heat. Be careful because I burned a few of mine. Set them aside for later. I’ve never boiled water in a skillet before so I was, for some odd reason, amazed when I noticed that I was,lol. Anyway, fill the skillet with water up until maybe 1 inch from the rim of the pot, bring to a boil. Salt water and add green beans. Boil for 6 minutes, drain in colander and run cold water over beans until they are no longer hot (to stop the cooking process). Using the same pot, heat the oil and butter and add the onions. Season with salt and pepper. Saute the onions for 25 mins. on medium low heat. THEY WILL SMELL AMAZING! Add the beans back into the pot and toss aound with the onions for 4-5 minutes (longer if you want them softer and devoid of nutrients, lol). Cut the heat off and add the toasted almonds to the pan and toss. That’s it!
Mama’s Fried Chicken and Fries
2
You can not mess with my mom’s fried chicken and french fries. PERIOD. It aint happening. Don’t waste your time. Don’t get your feelings hurt. It’s consistently amazing and untouchable. Since Greg and I do not eat a lot of fried foods (I hate the smell in the house for the 3 days following, we sneak and eat more fast food than we should already and I’M TERRIFIED of popping grease, lol) he insisted that my mom make this for his birthday. So after we spent the afternoon at Zoinks (a neighborhood kids playhouse) we came home and she prepared that for us. I tried to pick her brain as much as possible because she is so modest about it and doesn’t think it’s a big deal but I’ve seen people come from great distances JUST for this meal. Here are the tips for perfect fried chicken according to Big Zina:
1. Use fresh chicken. (She buys whole chickens from Publix and have them cut it while she’s in the store)
2. Clean your chicken thoroughly. I watched her go under the thigh skin with a knife removing excess fat, and she even removed some fat from the wings. I used to think those were the one pieces I DIDN’T have to clean, lol.
3. For crispy skin, pat chicken dry before seasoning and flouring.
4. Season your meat - Lawry’s Seasoning Salt (or Adobo Seasoning, or All Seasoning), Black Pepper and Garlic Salt.
5. Toss chicken in all purpose flour, shake excess off.
6. Use a heavy bottom pot to prevent the chicken from burning.
7. Use fresh grease. Her preference is Wesson’s Vegetable Oil.
8. There needs to be enough grease for the food to float so you can know when it’s done (She put one whole 48 oz bottle the pot).
FOR THE FRENCH FRIES:
Same applies as far as the grease specifications.
She used 1 potato per person, and cut them fresh herself. Unbeatable taste in those fresh fries.
Season with salt immediately after removing from grease.
No Meat Needed Collard Greens
3
All of my cooking life, I have been warned of the perils involved in purchasing pre-cut fresh greens because they are notorious for being too “stemmy”. You know, big pieces of bitter, twiggy collard green stalks that interrupt the pleasure of eating cooked greens. However, for the first time, I bought GLORY pre-cut collards and they were surprisingly ok. Don’t get me wrong, I DID have to pour them into a pan and re-de-stem them, lol. But I think mommy would be as pleasantly surprised as I was that they weren’t full of stems.
If you know me, you know that I DO NOT cook collards. I’ve always associated greens with cooking a day before the meal. You know, Christmas Eve, New Year’s Eve, Easter Eve(?)…you get it, lol. That, coupled with the fact that I have always been hell-bent on cooking them without pork fat, made them unappealing. Today, on New Year’s, I got over all of that and put on a pot of greens!! I’m not superstitious but eating a good bowl of greens aint never hurt nobody! : )
New Year’s Day Cooking
0
I was so excited about getting off work at noon yesterday that I hadn’t realized that I had NO PLANS for a New Year’s meal. It completely slipped my mind. I knew I had a pack of blackeye peas in the pantry so I was content until yesterday. I ran to Publix and got all the makings for a traditional Big Zina NY’s Day meal. If you are unfamiliar,” Big Zina” is my mother. (Yes, we have the same name) I know everyone says their mother can cook but MINE REALLY CAN. lol. Anyway, as much as I love modern twists on the classics, I’m in the mood to kick it old school with a little southern comfort. Therefore, today’s menu includes:
Cornish Hens
Collard Greens
Sweet Potato Casserole
Big Zina’s Mac n Cheese
Blackeyed Peas and Rice
Peach Cobbler
Now listen…..this is the LAST of menus in this fashion because I am working on my “fierceness” the day after all the leftovers have been depleted, lol. More on that later. Stay tuned for the recipes to my NY’s Meal to come and treasure them because they will be fewer and farther between (or whatever the phrase is, lol)
You WILL Eat Carrots!! Yes, You Too…
1
After you make these carrots, you will be able to get even the biggest veggie-haters to indulge. The best part, it only takes 3 ingredients.
Directions:
Slice 1 lb. baby carrots lenghtwise. Heat in a skillet with 3 Tbsp butter and 3 Tbsp brown sugar. Sprinkle a little salt and cook at Medium for 15 minutes. Add black pepper just before serving. Absolutely Excellent!
Note: You could also use regular carrots but you’d have to peel them but it may be worth it to you because I was chasing these little ones down with every cut.
Slightly Smothered Pork Chops
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Today my girlfriends and I started laying some of the groundwork for our fitness 2010 plan. I didn’t speak up too much because I had already defrosted my pork chops with every intention in lightly breading and pan-frying them. These aren’t TOO bad though. Instead of the large amount of gravy I usually use, I made a small amount and then added chicken broth. Better right? lol In my defense, I served baby carrots (although they were cooked in brown sugar and butter) and brown rice with them. Needless to say, I’m already in the running for “Most Improved”. : )
On to the recipe. PLEASE PLEASE PLEASE….DO NOT be afraid of pan gravy!!! It is Super Duper Easy!
Ingredients:
4 Pork Chops (bone in)
1/2 large white onion
Vegetable Oil
Flour
Salt
Pepper
Seasoning Salt
- Roughly chop onion. Set aside.
- Season pork chops with salt, pepper and seasoning salt.
- Dredge in flour.
- Once grease is heated, fry at medium high in a shallow pan of oil for 4-5 mins. on each side. (I started with EVOO and when I realized I needed more oil, I switched to veg. oil)
- Remove from pan, and place on paper towels to drain some of the fat.
- Pour out all the oil. Pan should be coated with a little oil and the bits of flour that may have come off the chops (aka the good stuff)
- Turn pan back on to medium.
- Add 4 Tbsps. of oil back to the pot. (Or if you can eyeball it, just pour off all but 4 Tbsps. from the beginning)
- Get a whisk and starting with a Tbsp., begin whisking in flour.
- After it’s pretty much broken up, add another Tbsp. Keep whisking.
- If you need more liquid, add liquid. If you need more flour, add flour.
- Add onions to the pan and toss around to saute.
- After they get going add 1/2 cup of chicken broth. Whisk.
- It may need a little seasoning so taste it. If so add salt and pepper.
- Return pork chops back to pan and simmer on low for about 5 or 6 minutes.
Stuffed Bell Peppers
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Stuffed Bell Pepper
6 – Bell Peppers (Yellow, Red, Orange)*
1 ½ lb ground turkey
1 cup uncooked Brown Rice (add a bouillon cube to the water before boiling)
1 medium white onion, chopped
1 clove garlic, minced
1 can diced tomatoes with chiles and peppers
1 8oz can tomato sauce
2 tbsp tomato paste
1 can corn
1 half container white mushrooms, sliced
4 tbsp brown sugar
1 tbsp cayenne pepper
3- 3 ½ cups shredded cheddar cheese
Salt
Pepper
Chopped Parsley Flakes
Sour cream
Prepare rice according to package with bouillon cube or chicken stock in place of water.
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse and set aside. (more…)
Tyler’s Ultimate Shrimp & Grits
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(Recipe courtesy of Food Network.com)
Level: Easy, 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil ( I quasi-covered the bottom of the skillet with the EVOO)
- 1 medium white onion, minced
- 1 garlic clove, minced
- 1 pound andouille or spicy Italian spicy sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds large shrimp, peeled and deveined, tails on
