Pieces of Us

There's A Party in my Tummy...So Yummy...So Yummy!

Let me introduce you to...

    I don't even know what to call it because it was THAT good.  Maybe it should henceforth be called The Pasta Which Cannot Be Named or TPWCBN.  This dish is the result of, " I wanna make something super delicious with only items I have in my fridge and pantry".  Here is the recipe as I recall it, go forth and make pasta!

TPWCBN

1/2 lb (dry) Rotini 

 1/2 lb (dry) Mini Farfalle

1/4 c Stick Butter

1 large can diced tomato

1 medium onion, diced

1-3 cloves garlic, minced

Artichoke hearts, chopped (you can add as many or as few as you like)

4 Sausages (I used Artichoke, mozarella stuffed)

1/2 c Mozarella, shredded

1/4 c Parmesan, shredded

1/4 c Jack Cheese, shredded

Fresh Basil (Chiffonade the basil for better appearance and flavor)

Salt and Pepper, to taste

 

Preheat oven to 350.

Put a pot of water on to boil.  Chop the sausages, onion and Garlic and saute them in 2 tbsp of butter until sausage is cooked and onions are transluscent.  Set aside.  When water is boiling add the pasta.  Throw in a little olive oil so it doesn't stick.  

Chop the artichokes.

Once the pasta is finished, the rest is super simple. Just mix in all the rest of the ingredients, stir it up until it's mixed.  Pop it in the oven for about 5-10 minutes so the cheese gets nice and melty.  If you want to go all fancy-fancy you can garnish with fresh leaves of Basil.  Or you can just eat it out of the pot like I did. *wink*

School holiday= cooking/baking/playday!

  We followed the lead of the public school system yesterday and took the day off in observance of Dr. Martin Luther King Jr.  5 of our little friends came over to play and silly me, I forgot to even bring out the camera!  They all had a great time playin play-doh, building forts, squeezing oranges and scavenging and building in the backyard.

  I myself was in the mood for some baking and cooking so I made some yummy cupcakes to serve to our guests for snack.

 

 

For dinner Maddy and I tackled a copycat recipe for P.F. Chang's Lettuce Wraps. We made chicken and shrimp wraps and they came out so very delicious! Thank goodness I have a kid who loves to peel shrimp, she is my designated shrimp peeler! She is also a very good saute chef and hopefully soon an accomplished saucier. We are working on her sauce making skills. I used this recipe for the filling. but I modified it some. (Come on, when do I not modify a recipe? ) I made roughly 2 batches of the filling (because I changed the protein in one batch to chopped shrimp). I tripled the sauce (for two meat batches) but I cut back the sugar by about half. I also added a teaspoon or two of sweet hot mustard to the sauce. We served rice with ours and we also used very fine rice noodles which I pre-soaked for 20 minutes and then dropped into hot oil in my wok to make them crispy. Now that I think about it I was pretty liberal with the ginger as well. I love ginger. My favorite part of making this dinner was when I was talking to myself while converting the sauce measurements and I said under my breath, "I need 9 tbsp of Hoison." Gabby was washing dishes behind me and she whipped around with a shocked look and said, "POISON!!!??" We both cracked up. So the dinner was a success, just make sure if you make it you have plenty of lettuce on hand!

** I promised I would post my recipe for Chicken with mushrooms and brie in white wine reduction. I am still hammering out the ingredients. I will get it up soon!

Ham and Potato Chowder

I created this recipe tonight and it was so delicious!  Not a light meal by any means so be prepared for richness.

Ham and Potato Chowder

 

3-5 red potatoes

3  stalks celery

1 shallot, diced

1/2c onion, diced

1 c heavy cream

1 tbsp butter

1 clove garlic, minced

6 cups milk

6 slices cheese

1/4c flour

1 ham steak or leftover ham, diced

2 tsp parsley flakes

Salt and White Pepper to taste

Chopped Chive, fresh

 

*disclaimer- this is probably the only time in the world you will see me putting American cheese in a recipe.  I can’t help it, it just WORKS.

 

Dice celery and potato, leaving skins on the potato. Boil for 10 minutes, drain and set aside.

Dice ham, onion and shallot and over med heat sauté in butter adding in minced garlic until onions and shallot are translucent. 

Add all seasonings and flour until the mixture is bubbly and smooth- all flour incorporated.

Turn off heat and pour in milk and cream, return to medium heat and add the vegetables.

Bring to a boil and boil for 1 minute.

Add cheese slices and heat through until melted.

 

 

Fun, Frugality and Feasting

    Today we were off of school for Good Friday and decided to make the most of it.  Yesterday Was Aunt Kelli's birthday so we thought we'd pick her up and head out for pedicures (nice toes for Easter Sunday!) and lunch and shopping.

 

    I had received a discount card from Kohl's in the mail with a flyer stating that today was the 'biggest sale of the year', not one to turn down a good deal we headed off to check it out.  It's very rare that the girls and I go shopping for clothes.  In fact it almost never happens, we just buy something we see when it's on sale and we need it.  So trying on clothes is a definite treat. All of the girls had a ball picking out dresses and traipsing around the dressing room.

We made out like bandits! We bought $470 worth of clothes for just $160 and then I also got a $30 gift card back to spend next week. :)  Tax-free day + 20% off+ great sale = YAY!

 

 

Gabby got a super cute bag that holds her supplies so nicely.

 

After shopping we headed to The Counter where you can custom build your own burger!

When Gabby builds a burger she really builds a burger!

Lastly we stopped at Sur La Table.  Mom gave me an immersion blender for my birthday but I already have one so I got to do a little shopping!

   

 
  

French Bread with Roasted Garlic-Butter Spread

This recipe is so very easy and honestly one of those things that you can't eat just one piece.

Roasted Garlic is one of the tastiest things and not only that, it has wonderful antibacterial properties.  Sometimes I will roast garlic when I am sick just to give my body a boost.  You can just eat the cloves whole and they taste so good.

Just don't breathe on anyone.

Please!

Ok so here it goes, quick, simple and YUM.

Roasted Garlic-Butter Spread

Whole bulbs of garlic (I used 2 for one whole french loaf)

6 tbsp  of Butter

Sea Salt

Olive Oil

That's all you need!

Preheat the oven to 350 degrees.

Next slice the tops of the bulbs right off with a knife. Save the little bits of garlic on the end you cut off.  You can use that later for whatever side dish you are making. :)

Place the bulbs cut-side up in a small dish and drizzle olive oil over them.  Sprinkle liberally with sea salt.

Roast in the oven until the bulbs feel squishy and the tops are looking golden. (how is that for technical recipe writing?  haha!)

Cool for a few minutes and then squeeze the cloves from the skins. this should happen very easily, some may be mushed and others will pop out whole.  You can pop one in your mouth right now! Trust me, they taste so good and the vampires will leave you alone. If you are obsessed with Twilight and hope to meet a vampire, do not even try this recipe.  However let me tell you that those are just books and honestly, this vampire thing is just going too far!

Now, soften the stick of butter.

To blend the butter with the roasted garlic I use my Magic Bullet blender (the smallest cup).  It works perfectly to get a good consistency. But you can use an immersion blender or a regular blender too. It is entirely up to personal preference how long you blend it.  Do you like chunky garlic spread with actualy pieces of garlic? Or a smooth pureed type of spread? It's all in your hands.

Lastly, spread the ..er...spread on the two halves of french bread and then broil or grill the bread however you normally do it.

All done! Go make it and scarf some down! 

The Dip

    The oven beeped early this afternoon and I pulled the dip out of the oven. It's a new one this time and I am filled with uncertainty. I carry the hot steamy dish over to the counter and grab a spoon, plunging it in and blow at the steam rising from it. I take a bite.

    Vile.

It's vile.  Probably the most offensive thing I have ever put into my mouth.  Suddenly it's Tom Colicchio  in my kitchen, peering over my shoulder as if he's sitting there at Judges Table the bright studio lights gleaming off of his bald pate. His impish grin is replaced with a grim frown.

I know Tom, I know.  It's awful!

Why would you even serve this.  Did you even taste it? You can't come out here with a dish you can't stand behind.

It's clearly not my best work...

Tom's frown deepens.  Gail Simmons appears next to him.

There's just entirely TOO much acid, she says.

Obviously my brilliant idea to rinse the marinated artichokes I bought by accident in order to leach them of too much marinade has failed and failed miserably.

SHLOOP.

I dump both offending bowls of dip into the sink and flick on the garbage disposal watching as it runs down the drain. Accepting defeat and the imminent announcement to pack my knives and go I put on a pair of heels ( what can I say? Heels at the grocery store are empowering!) and brave my way to the grocery at 1pm on Super Bowl Sunday.

I have a copy of Y'all Come Eat! tucked under my arm because the Deen Brothers will never let me down. Back home I assemble the dish as quickly as I can, imagining the little red clock counting down, people screaming and running around, slamming pots and pans in the last scramble before the clock runs out.

The oven beeps again and I pull out a fresh batch of dip. It's starting to feel like deja vu but as I bring the bite into my mouth I sigh.  This time in relief.  It's yummy, delectable even.

Perfect.

My knives lay on the counter still unpacked and somewhere  Tom Colicchio is smiling.

Butternut Squash Cake

2-cup flour
1 ½ cup sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
¼ tsp salt
¼ tsp ground cloves
1 cup cooking oil
4 beaten eggs
2 cups cooked squash
1-cup nuts, optional

Mix dry ingredients. 
Add oil and eggs, then squash.
Spread batter in ungreased 15x10x1 inch baking pan.
Bake in 350 oven for 25-30 min.
Cool , then frost and store in refrigerator.

I frosted mine with Martha Stewart's Cream Cheese Frosting.  I love this recipe because it's not an overly sweet cream cheese frosting and I love the tangy taste of the cream cheese to come through.  I blended it in my Magic Bullet and it made the loveliest consistency.

This recipe was given to me by my friend Cindy. It's SO delicious.

Bacon-Egg Rice

Bacon-Egg Rice

4 c rice (cooked)

6 slices bacon (chopped)

1 small onion (chopped)

1 clove garlic (minced)

1 tsp ginger

1tsp Kosher Salt

1/2 tsp Pepper

4 eggs (beaten)

Soy Sauce to taste

In wok or large frying pan saute bacon, onion and garlic until bacon is cooked and onion is translucent.

Mix in cooked rice and add all seasonings, Add as much soy sauce as you prefer.  I usually just pour some in and stir it up until the rice looks coated enough, don't overdo it because soy sauce is pretty salty.

Over medium heat let the rice mixture cook, stirring occasionally but letting it have a chance to get browned a bit.  The crispiness of the browned rice makes the flavors come out.

While the rice is frying, scramble the eggs.  Then add them to the rice mixture. This is such an easy recipe to make and is always a favorite here.  I never measure so hopefully I got it down right and it doesn't have to be tweaked much. This is a family favorite that my mom created.

Tried and True Recipes from my kitchen

I thought I'd make a post with a few of my favorite recipes. Some are recipes I found and tweaked and some are my own recipes.  Enjoy!

Insalata Caprese

This is a super easy recipe and is perfect for a yummy snack or before a great Italian meal.

Ingredients:

Roma Tomatoes

Fresh Mozzarella cheese in water

Whole Fresh Basil

2 tbsp Balsamic Vinegar

1/4c Extra Virgin Olive Oil

Pinch Kosher Salt

Pinch Sugar

Squeeze the water from the mozzarella and slice about 1/2" thick.  Lay the slices on a plate. Slice the Roma tomatoes and lay them on top of the Mozzarella, place basil leaves on top of the tomato, you can use as much or as little basil as you like.  I like a LOT.

Combine Vinegar, Olive Oil, sugar and salt in a small bowl and whisk until blended.

Drizzle the dressing mixture over the plate.

That't it!  So simple and SO delicioso.

L'Mu's Perfect Buttermilk Biscuits

3 c Unbleached Flour (freshly ground is better!)

1 tbsp Baking Powder

1tbsp Sugar (I use a packet of Stevia)

1 tsp Salt

3/4 tsp Cream of Tartar

3/4 c Unsalted Butter

1/2 c Milk

1/2 c Buttermilk

Preheat oven to 450. Combine flour, baking powder,sugar,salt and cream of tartar. Cut in the butter using a pastry blender or two knives until the butter pieces are small crumbs.

Pour in all the milk and buttermilk. Mix just enough to moisten everything.

On a floured surface knead the dough gently.  Fold it over a few times kneading gently and not overdoing it. Roll the dough until it's about 3/4" thick.  You can vary the thickness however much you like, just alter the baking time so as not to overbake or underbake them.

Use a biscuit cutter to cut out the biscuits.  If you don't have a biscuit cutter you can use a glass (that is my moms tip. ;))

Place biscuits about an inch apart on a baking sheet.  OR if you are whimical like me, place them in a cast iron pan and let them all bake into one another.

Bake for 10-14 minutes depending on the thickness of your biscuits.

Albondigas

Albondigas is a Mexican meatball soup and it is the best strength builder for sick people that I have tried.  Better even than chicken noodle especially when you have sinus congestion.  Lately I have been ladling Albondigas down the throats of any unsuspecting person with a sniffle or a fever.  Even Jillian loves the broth, constantly demanding "more!".

I thought I would share my recipe in case anyone reading might need a Snake Oil remedy for their loved ones.

Ingredients

Stock

1 small onion, diced
2 cloves garlic, minced
2-3 Red potatoes, diced
2-3 stalks celery, chopped
2 cups diced carrots
1 Lg Can of Diced tomatoes
Small handful of rice
8 cups water
1 tbsp Olive Oil
Beef "Better Than Boullion" (follow directions for how much to add to water)
Chopped Fresh Cilantro
Salt to taste (Kosher is best)
Pepper to taste

Meatballs

1 lb ground beef
1/4c rice
1/4c diced celery
1/4 tsp Kosher Salt
1 egg

Make the Stock

Saute Onion and Garlic in the Olive oil in large stock pot until transluscent.  Add water and Boullion.  Add the remaining ingredients except the cilantro. Bring to a simmer.

Make the Meatballs

Combine all the ingredients in a large bowl.  Form the meatballs about the size of a brussels sprout.  Drop them into the soup one by one.

Simmer the soup for an hour or more to combine the flavors

Sausage- Potato Supper.

Ingredients
One kielbasa sliced or diced (I use the lite one)
4 large potatoes sliced
1 med onion sliced
10 dill pickle chips or 2 dill pickles
Dill Pickle Juice
2-3 tbsp Sugar
Butter
Salt and pepper to taste

In a large skillet or wok saute the kielbasa and onion in 1 tbsp butter.  Remove kielbasa mixture from the skillet and set aside. Add another tbsp butter to the skillet and saute the potatoes until soft. Add in the kielbasa/onion mixture. Next pour in a small amount of pickle juice, I use about 1/4 cup and also the diced pickle and seasonings. Let simmer until potatoes are soft and yummy. I love this recipe (which my mom invented. ;)) because it has a delicious sweet and sour taste to it.  We have started adding in shredded cabbage when we do the potatoes and it's even more yummy. 

Lentil-Kielbasa Soup

1/2 Lite Polska Kielbasa, chopped
2 cups Lentils
2 cups Fresh Spinach, Chopped
1 large can Diced Tomatoes
1 cup Carrots, chopped
1 cup Celery, Chopped
1/2 large Onion, Chopped
3 cloves Garlic minced
3 tbsp Balsamic Vinegar
Fresh Basil chopped,  to taste
Kosher Salt, to taste
Pepper, to taste
2 cans Beef Broth
4 Cups Water

First boil Lentils for 10 minutes.  Set aside
Saute Onion, Kielbasa and Garlic until onions are translucent.
Add all remaining ingredients and Lentils to Kielbasa mixture.
Simmer for one hour.

You can vary the water/ beef broth amount as much as you like.  My suggestions are approximate because I did not write anything down while making it.  It's so hard for me to take my recipes out of my head and put them on paper.

Applesauce

Several pounds of apples (Gala, Fuji, Granny Smith and Pink Lady's are the best)

Water

A big pot

Food Processor or Food Mill.

If you are going to use a food processor I recommend peeling all your apples and then coring them as well before simmering.  I usually peel them and then cut them with an apple cutter.

Fill a pot with water and place the apples to simmer. Enjoy the smell of warm apples on the stove.  Better than any candle on the market. ;)

When the apples are soft, remove them from the water and process with the food processor adding in a little of the water until you reach the desired consistency. If using a food mill, do not peel the apples instead grind the apples through the food meal and reap the benefits of the skin without the harshness on the digestion.

Done!

Variations

Cinnamom-Apple Sauce- Throw in several cinnamon sticks while simmering.

Cranberry Apple Sauce- Instead of all water, simmer in 1/2 water and 1/2 cranberry juice.

Apple-Plum Sauce- Throw in two whole plums with the apples.  Squeeze and remove plums before processing apples.

Pear Sauce- Substitute pears for apples.

Food Coma- Mac N Cheese the RIGHT way.

    Everyone knows I am a Pioneer Woman devotee.  I have made a huge amount of her recipes and have never been disappointed.  Not even once.  I have though, been reduced to a food coma, sprawled across the couch like a beached whale.  This dish is one of those dishes. Definitely a good holiday snack/meal.  Pair it with veggies or something that doesn't contain a deadly volume of butter and cream.

Mmmmmm butttterrrr...... Mmmmmmm Creeeaaaaammmm.

Zzzzzzzzzzzzzzzzzzzzz...

What was I saying?

Oh. Yes. Fancy Macaroni.  Recipe by PW.  This batch brought to you by ME.

Here we go.  Hold on to your tastebuds.

The hardest part is choosing your cheese.  4 is best.  I made mine with Asiago, Brie, Chevre and Smoked Fontina.

 

Butter and Bacon Grease...a marriage made in heaven.

Onions!  I love you Onions!  I could eat you any day and twice on Sunday.

Hey Cheese...meet your new friends bacon and onion.

Cream and butter...How are your arteries feeling?

 

Oh beautiful cheese...prepare for the swim of your life.

 

Sploosh!

 

Off to the oven with you!

Lord have mercy.