Super easy...super tasty and even the kids loved these tasty chops!
Eight 1/2-inch-thick boneless pork chops
Kosher salt and freshly ground black pepper
3 Tbs. all-purpose flour
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil with extra as needed
1/2 cup dry white wine
3/4 cup heavy cream
1/2 cup chicken stock
1/4 cup stoneground or country-style mustard
Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.
Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.
Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken stock, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.
Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.
Sunday, January 30, 2011
Thursday, January 27, 2011
Best Brownies....EVER!!!
This fantastic recipe comes from my February Bon Appetit....and let me tell you these brownies ROCK!!! The whole family devoured the darn things...Chris actually said "these are the best brownies I have ever eaten." The original recipe calls for walnuts...I ommitted the nuts...my kids aren't huge fans. It's your call...sometimes you feel like a nut...sometimes you don't!
Cocoa Brownies with Browned Butter and Walnuts
Pam cooking spray
10 tbsp (1 1/4 sticks) unsalted butter, cut into 1" pieces
1 1/4 cups sugar
3/4 cup cocoa powder*
1 tsp vanilla
2 tsp water
kosher salt
2 large eggs, chilled
1/3 cup plus 1 tbsp flour
1 cup chopped walnuts
Position rack in bottom third of your oven; preheat to 325. Line a 8x8x2 in baking pan with foil, pressing foil firmly against sides & leaving a 2" overhang. Spray foil and pan with cooking spray.
Melt butter in a medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form in bottom of pan, stirring often, about 5 minutes (butter will be golden brown in color). Remove from heat; immediately add sugar, cocoa, 2 tsp water, vanilla and 1/4 tsp (generous tsp) kosher salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs, one at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour & stir until blended. Beat mixture vigorously 60 strokes. Add nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted in center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool pan on baking rack. Using foil overhang, lift brownies from pan. On a clean cutting board, cut brownies into 4 strips. Cut each strip crosswise into 4 brownies; peel off foil. Store in an airtight container at room temp.
*Make sure to buy natural unsweetened cocoa...not Dutch-processed variety. Hersheys has a great all natural cocoa. Dutch-processing nuetralizes the cocoa & lacks the chocolately "flavor punch" of natural cocoa.
Cocoa Brownies with Browned Butter and Walnuts
Pam cooking spray
10 tbsp (1 1/4 sticks) unsalted butter, cut into 1" pieces
1 1/4 cups sugar
3/4 cup cocoa powder*
1 tsp vanilla
2 tsp water
kosher salt
2 large eggs, chilled
1/3 cup plus 1 tbsp flour
1 cup chopped walnuts
Position rack in bottom third of your oven; preheat to 325. Line a 8x8x2 in baking pan with foil, pressing foil firmly against sides & leaving a 2" overhang. Spray foil and pan with cooking spray.
Melt butter in a medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form in bottom of pan, stirring often, about 5 minutes (butter will be golden brown in color). Remove from heat; immediately add sugar, cocoa, 2 tsp water, vanilla and 1/4 tsp (generous tsp) kosher salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs, one at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour & stir until blended. Beat mixture vigorously 60 strokes. Add nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted in center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool pan on baking rack. Using foil overhang, lift brownies from pan. On a clean cutting board, cut brownies into 4 strips. Cut each strip crosswise into 4 brownies; peel off foil. Store in an airtight container at room temp.
*Make sure to buy natural unsweetened cocoa...not Dutch-processed variety. Hersheys has a great all natural cocoa. Dutch-processing nuetralizes the cocoa & lacks the chocolately "flavor punch" of natural cocoa.
Saturday, January 22, 2011
Girlfriends...the other members of our families!
Typically, I post tasty recipes or stories from my own personal family circus. This post touches on another aspect of family…our “girlfriend families”. We all have a group of close gal pals that when you think about it are truly more like family than anything else. This network of women are the ones you share your daily life with…laugh over glasses of wine…wipe tears when hurting…stand tall and supportive when one of you stumbles…relying on each other to make it through this dance we call life.
Our girlfriend families seem to understand us better at times than our own Moms, sisters, even husbands. When life gets the best of us, we turn to the women who know us oh so well and suddenly the dark clouds lift, the heartache ceases and smiling is again easy. It is so very important for each of us, as women, to have a “girlfriend family” ready and waiting to pull us in, keep us safe and hold us up when our burdens are too heavy.
My girlriend family is made up of the most amazing women…EVER! I am blessed to have these smart, witty, beautiful, creative, honest, passionate women in my life and thank God every day for their presence. We laugh together, cry together, rant & vent together, pray together…we are the true definition of family.
As I watch my two young daughters blossom, I hope (and pray) that as adults they will find the same. My wish for them is simple... to find those friends, those women who will not only be there in good times, but will stand by their sides during bad times too. A member of one’s girlfriend family doesn’t run and hide when things get ugly…instead they come together and take care of the matter at hand...whether it is helping juggle kids and soccer schedules or pitching in during times of illness or grief…the women in your girlfriend family are there…NO MATTER WHAT!!!
You know who makes up your girlfriend family…let those awesome women know how much you love them…how thankful you are to have them in your world. This blog post is my way of letting my girlfriend family (you know who are) know just that!
Our girlfriend families seem to understand us better at times than our own Moms, sisters, even husbands. When life gets the best of us, we turn to the women who know us oh so well and suddenly the dark clouds lift, the heartache ceases and smiling is again easy. It is so very important for each of us, as women, to have a “girlfriend family” ready and waiting to pull us in, keep us safe and hold us up when our burdens are too heavy.
My girlriend family is made up of the most amazing women…EVER! I am blessed to have these smart, witty, beautiful, creative, honest, passionate women in my life and thank God every day for their presence. We laugh together, cry together, rant & vent together, pray together…we are the true definition of family.
As I watch my two young daughters blossom, I hope (and pray) that as adults they will find the same. My wish for them is simple... to find those friends, those women who will not only be there in good times, but will stand by their sides during bad times too. A member of one’s girlfriend family doesn’t run and hide when things get ugly…instead they come together and take care of the matter at hand...whether it is helping juggle kids and soccer schedules or pitching in during times of illness or grief…the women in your girlfriend family are there…NO MATTER WHAT!!!
You know who makes up your girlfriend family…let those awesome women know how much you love them…how thankful you are to have them in your world. This blog post is my way of letting my girlfriend family (you know who are) know just that!
Thursday, January 20, 2011
"Monkey" Cupcakes
One of my kiddos faves! Based on a Martha Stewart recipe and tweaked to my "monkeys" tastes! You can frost them with the cinnamon honey frosting (recipe below) or chocolate ganache...yum!
1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 teaspoon vanilla
1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Fold in chocolate chips.Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. When ready to serve, frost cupcakes with frosting.
Cinnamon Honey Frosting
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon honey
1/4 teaspoon ground cinnamon
pinch salt
In a medium bowl, using an electric mixer, beat confectioners' sugar,butter, honey,cinnamon & a pinch of salt until smooth, 4 to 5 minutes.
1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 teaspoon vanilla
1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Fold in chocolate chips.Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. When ready to serve, frost cupcakes with frosting.
Cinnamon Honey Frosting
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon honey
1/4 teaspoon ground cinnamon
pinch salt
In a medium bowl, using an electric mixer, beat confectioners' sugar,butter, honey,cinnamon & a pinch of salt until smooth, 4 to 5 minutes.
Bourbon Mushrooms
These tasty shrooms are great with ribeyes, flank steak, grilled chicken...
1/4 cup butter, melted
1 lb fresh mushrooms, sliced
1/4 cup bourbon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tbsp brown sugar
1 tsp lemon juice
In a large skillet, heat butter over medium-high heat. Add mushrooms and saute 5 minutes or until mushrooms begin to release some of their juice. Stir in remaining ingriedents. Stir to combine and coat mushrooms. Reduce heat to medium low and continue cooking until mushrooms are fragrant and soft about 5-7 minutes.
***make sure to keep an eye on mushrooms once you add brown sugar...stir frequently so you don't burn the sugar.
1/4 cup butter, melted
1 lb fresh mushrooms, sliced
1/4 cup bourbon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tbsp brown sugar
1 tsp lemon juice
In a large skillet, heat butter over medium-high heat. Add mushrooms and saute 5 minutes or until mushrooms begin to release some of their juice. Stir in remaining ingriedents. Stir to combine and coat mushrooms. Reduce heat to medium low and continue cooking until mushrooms are fragrant and soft about 5-7 minutes.
***make sure to keep an eye on mushrooms once you add brown sugar...stir frequently so you don't burn the sugar.
Wednesday, January 19, 2011
Spaghetti with Sweet Italian Sausage & Peppers
Found this recipe in one of my Southern Living magazines. I tweaked it a bit (added wine, more garlic, more herbs...) and it was yumm-o! Harrison aka "Mr. Picky Pants" gave it two thumbs up. I find this recipe to be a lot like my black bean chicken enchiladas...think of it as a base recipe that you can customize to suit your family. Add mushrooms, zucchini, change out the pasta - fettuccini, angel hair, even bowtie would be fab. You can use regular Italian sausage, turkey sausage...use your imagination!
8 oz spaghetti (about 1/2 a box)
1 lb sweet Italian sausage, casings removed
1/2 onion sliced thin
1 green bell pepper, cored and sliced thin
1 red bell pepper, cored and sliced thin
3 cloves garlic, minced
olive oil
2 (14.5 oz) cans diced tomatoes w/garlic, basil & oregano
3 tbsp tomato paste
1/4 tsp salt
1/4 tsp fresh ground pepper
scant handful torn fresh basil leaves or 1 tsp dried
1/2 tsp dried oregano
1/2 cup red wine
Fresh grated parmesan cheese
In a large stock pot, cook pasta according to package directions. Drain and set aside.
In a large dutch oven, over medium heat, cook sausage, breaking sausage up with back of wooden spoon. Cook until sausage is browned and no longer pink 8-10 minutes. Using a slotted spoon, remove sausage to a bowl and discard drippings from pan. Return pan to stove and add 2 tbsp olive oil. Sauté onion, garlic and peppers until onion is golden and peppers are crisp tender, about 7-8 minutes. Stir frequently to keep garlic from burning. Add tomatoes, tomato paste, wine, sausage, basil, oregano and salt & pepper. Stir to combine and reduce heat to medium low. Simmer sauce 10 minutes. Taste and correct seasoning as needed.
Add pasta to sauce, toss to combine. Serve with parmesan...Enjoy!
8 oz spaghetti (about 1/2 a box)
1 lb sweet Italian sausage, casings removed
1/2 onion sliced thin
1 green bell pepper, cored and sliced thin
1 red bell pepper, cored and sliced thin
3 cloves garlic, minced
olive oil
2 (14.5 oz) cans diced tomatoes w/garlic, basil & oregano
3 tbsp tomato paste
1/4 tsp salt
1/4 tsp fresh ground pepper
scant handful torn fresh basil leaves or 1 tsp dried
1/2 tsp dried oregano
1/2 cup red wine
Fresh grated parmesan cheese
In a large stock pot, cook pasta according to package directions. Drain and set aside.
In a large dutch oven, over medium heat, cook sausage, breaking sausage up with back of wooden spoon. Cook until sausage is browned and no longer pink 8-10 minutes. Using a slotted spoon, remove sausage to a bowl and discard drippings from pan. Return pan to stove and add 2 tbsp olive oil. Sauté onion, garlic and peppers until onion is golden and peppers are crisp tender, about 7-8 minutes. Stir frequently to keep garlic from burning. Add tomatoes, tomato paste, wine, sausage, basil, oregano and salt & pepper. Stir to combine and reduce heat to medium low. Simmer sauce 10 minutes. Taste and correct seasoning as needed.
Add pasta to sauce, toss to combine. Serve with parmesan...Enjoy!
Tuesday, January 18, 2011
No More Breakfast Battles
There isn’t a mom out there who hasn’t battled their kids over breakfast….As you read this, you are shaking your head, I know, we've all been there…done that! Our house has experienced more morning mayhem than I honestly care to admit. I finally threw my hands in the air one morning and said “Fine eat whatever you want for breakfast…I don’t care!” All three of my kids stared back at me with wide eyes, gaping mouths and looks of pure shock on their faces. “Uh, really Mom” was all any of them could utter.
Emily who was four at the time announced “I wanna have goat cheese, tomatoes and salt please Mommy.” Her big sister, Tori chimed in next with a request for apple slices and peanut butter. My son Harrison, (still in shock) asked for the leftover pizza in the fridge. I honored each child’s breakfast order and had a peaceful morning (and all three kids ate every bite of breakfast…NO complaints). Once I got home after dropping the kids off at school, I thought long and hard about what had occurred in my kitchen that morning. My children had been given the opportunity to choose their breakfast and made pretty darn good choices. Yeah, Harrison had leftover pizza, but he also had a big glass of milk and fresh fruit, which overall is much more nutritionally sound than a bowl of sugar laden cereal or pop tarts. As for little Emily, she has very eclectic taste in food (we will save that for future blog post) and could live off of crumbled chevere, sliced grape tomatoes and a pinch of kosher salt. My point is that she didn’t whine about having to eat breakfast that morning and devoured her plate of cheese & tomatoes with gusto! Then we have my sweet girl Tori, who loves to eat almost anything except for breakfast….she is just not a morning person (gets that from her Mom). No matter what I set in front of her…scrambled eggs, toast, cereal…none of it appealed to her. I gave her a sliced apple and a giant dollop of peanut butter and she licked the bowl clean! I learned a lot from my children that morning.
My kids now routinely eat non-traditional “out-of-the-box” breakfasts. They choose everything from deli turkey with cheese & crackers (think homemade lunchables), pizza, fruit salad and yogurt, spaghetti (yes, spaghetti). I have also started making surprise breakfasts for them. When they wake up in the morning, pancakes, waffles, bacon, occasionally even fresh baked banana bread or scones are ready and waiting for them at the table. Nobody complains on surprise breakfast mornings. Life is full of compromises…why shouldn’t breakfast be the same? I buy less “garbage cereal”, pop tarts and other less than good-for-you breakfast items now that I have adopted a much more relaxed breakfast style. If Tori wants hard boiled eggs for breakfast, no problem... Harrison wants an egg and cheese sandwich, no problem… Emily wants tuna salad with Ritz crackers…well, no problem with that either!
The take home message is simple…it’s okay for your kids to eat pizza for breakfast… it’s all about the compromise. Look at it this way, your kids start the day off with full tummies and smiles on their faces and you get to enjoy a cup of coffee with NO breakfast battle…and if by chance one of your kids begs for gummy bears for breakfast…sprinkle a few onto of a bowl of yogurt & berries and call it a sundae...you both win.
Emily who was four at the time announced “I wanna have goat cheese, tomatoes and salt please Mommy.” Her big sister, Tori chimed in next with a request for apple slices and peanut butter. My son Harrison, (still in shock) asked for the leftover pizza in the fridge. I honored each child’s breakfast order and had a peaceful morning (and all three kids ate every bite of breakfast…NO complaints). Once I got home after dropping the kids off at school, I thought long and hard about what had occurred in my kitchen that morning. My children had been given the opportunity to choose their breakfast and made pretty darn good choices. Yeah, Harrison had leftover pizza, but he also had a big glass of milk and fresh fruit, which overall is much more nutritionally sound than a bowl of sugar laden cereal or pop tarts. As for little Emily, she has very eclectic taste in food (we will save that for future blog post) and could live off of crumbled chevere, sliced grape tomatoes and a pinch of kosher salt. My point is that she didn’t whine about having to eat breakfast that morning and devoured her plate of cheese & tomatoes with gusto! Then we have my sweet girl Tori, who loves to eat almost anything except for breakfast….she is just not a morning person (gets that from her Mom). No matter what I set in front of her…scrambled eggs, toast, cereal…none of it appealed to her. I gave her a sliced apple and a giant dollop of peanut butter and she licked the bowl clean! I learned a lot from my children that morning.
My kids now routinely eat non-traditional “out-of-the-box” breakfasts. They choose everything from deli turkey with cheese & crackers (think homemade lunchables), pizza, fruit salad and yogurt, spaghetti (yes, spaghetti). I have also started making surprise breakfasts for them. When they wake up in the morning, pancakes, waffles, bacon, occasionally even fresh baked banana bread or scones are ready and waiting for them at the table. Nobody complains on surprise breakfast mornings. Life is full of compromises…why shouldn’t breakfast be the same? I buy less “garbage cereal”, pop tarts and other less than good-for-you breakfast items now that I have adopted a much more relaxed breakfast style. If Tori wants hard boiled eggs for breakfast, no problem... Harrison wants an egg and cheese sandwich, no problem… Emily wants tuna salad with Ritz crackers…well, no problem with that either!
The take home message is simple…it’s okay for your kids to eat pizza for breakfast… it’s all about the compromise. Look at it this way, your kids start the day off with full tummies and smiles on their faces and you get to enjoy a cup of coffee with NO breakfast battle…and if by chance one of your kids begs for gummy bears for breakfast…sprinkle a few onto of a bowl of yogurt & berries and call it a sundae...you both win.
Monday, January 17, 2011
Chipotle Love...
My fellow foodies are going huh??? Has Rox gone loco...gone from a food blogger to a fetish one....nah!
The recipe that follows is my "almost famous" chipotle salsa. I have never, ever, ever written it down until now...and until this past Christmas,I had never shared the recipe with anyone. I decided this recipe is just too yummy not to share on my blog...so here it is!
Rox's Chipotle Salsa
5 lbs Roma tomatoes, quartered (quarter the tomatoes over a bowl in order to save any juice)- if you are lucky enough to grow your own or have access to homegrown tomatoes...by all means use them instead
3 tbsp canola oil
4 cloves garlic
1/2 onion, coarsely chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
2 chipotle peppers in adobo sauce , plus 2 tsp of the sauce the peppers come in** (buy the small can)
4-5 Knorr brand beef-flavored bouillon cubes
Kosher salt
Heat oil in a large stockpot over medium heat. Add the garlic, onion, and bell peppers. Saute until onion starts to lightly brown, about 5-7 minutes.
In a blender or food processor add about 1/3 of your quartered tomatoes,sauteed vegetables, chipotles and 2 tsp sauce from chipotles. Blend until pureed; depending on how juicy your tomatoes are, you may need to add about 1/4 cup water. Continue pureeing tomatoes in batches. After adding each batch to stock pot, stir to combine. Raise heat to medium-high and bring to a gentle boil. Skim off the orange foam that forms and discard. Reduce heat to a simmer.
Add a couple generous pinches of kosher salt ( 2 tsp or so). Crumble 2 beef bouillon cubes into pot and stir thoroughly to combine.
Taste salsa and correct seasoning as neccessary (I usually end up adding another tsp salt and at least 2 more boullion cubes).
Continue to simmer salsa until reduced to a thick puree, about 40-60 minutes, stirring occasionally.
To store salsa: You can let salsa cool and ladle into plastic containers or you can use pint sized mason jars. If you go the jar route, ladle hot salsa into clean jars (I wash jars, lids and rings in dishwaser while salsa is cooking), top with lid and ring. Process jars in boiling water according to directions on box of jars. Once you have processed salsa, store in refrigerater for up to 3 months.
** You can freeze your leftover peppers for future use.
The recipe that follows is my "almost famous" chipotle salsa. I have never, ever, ever written it down until now...and until this past Christmas,I had never shared the recipe with anyone. I decided this recipe is just too yummy not to share on my blog...so here it is!
Rox's Chipotle Salsa
5 lbs Roma tomatoes, quartered (quarter the tomatoes over a bowl in order to save any juice)- if you are lucky enough to grow your own or have access to homegrown tomatoes...by all means use them instead
3 tbsp canola oil
4 cloves garlic
1/2 onion, coarsely chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
2 chipotle peppers in adobo sauce , plus 2 tsp of the sauce the peppers come in** (buy the small can)
4-5 Knorr brand beef-flavored bouillon cubes
Kosher salt
Heat oil in a large stockpot over medium heat. Add the garlic, onion, and bell peppers. Saute until onion starts to lightly brown, about 5-7 minutes.
In a blender or food processor add about 1/3 of your quartered tomatoes,sauteed vegetables, chipotles and 2 tsp sauce from chipotles. Blend until pureed; depending on how juicy your tomatoes are, you may need to add about 1/4 cup water. Continue pureeing tomatoes in batches. After adding each batch to stock pot, stir to combine. Raise heat to medium-high and bring to a gentle boil. Skim off the orange foam that forms and discard. Reduce heat to a simmer.
Add a couple generous pinches of kosher salt ( 2 tsp or so). Crumble 2 beef bouillon cubes into pot and stir thoroughly to combine.
Taste salsa and correct seasoning as neccessary (I usually end up adding another tsp salt and at least 2 more boullion cubes).
Continue to simmer salsa until reduced to a thick puree, about 40-60 minutes, stirring occasionally.
To store salsa: You can let salsa cool and ladle into plastic containers or you can use pint sized mason jars. If you go the jar route, ladle hot salsa into clean jars (I wash jars, lids and rings in dishwaser while salsa is cooking), top with lid and ring. Process jars in boiling water according to directions on box of jars. Once you have processed salsa, store in refrigerater for up to 3 months.
** You can freeze your leftover peppers for future use.
Sunday, January 16, 2011
Chewy Orange Macaroons
These chewy treats are rich with almond, vanilla and fresh orange zest! The original recipe is from Martha Stewart. I have tweaked it a bit and love the end result. For a dinner party we hosted last night, I paired these little gems with my dark chocolate thumb print cookies for dessert and everyone raved about them. The vibrant orange flavor really balanced the dessert tray sitting along side those wickedly dark chocolate treats!
1 large egg white
1 lb marzipan
1/2 cup sifted powder sugar, plus more for coating cookies
1/8 tsp vanilla
1 tbs. orange liquer
2 tsp orange zest,finely minced*
Preheat oven to 350 and line two baking sheets with parchment paper.
In stand mixer, beat egg white, almond paste, powdered sugar, and vanilla on medium speed until creamy, about 2 minutes. Add orange liquer and zest, and beat until well combined, about 1 minute. Turn dough out onto a large cutting board dusted with powdered sugar (dough will be sticky). Dust your hands with powdered sugar and roll dough into two logs, 3/4" thick and about 18" long. Cut in to 1/2" pieces. Roll each piece into a ball. Dip each ball in shallow bowl of powdered sugar, shake off excess and place cookies on sheets.
Bake cookies for 15 minutes or until golden and puffed. Remove from oven and let cool on racks. Once cool, gently peel cookies from parchment.
* Skip the mincing...use a microplane grater...works like a charm!
1 large egg white
1 lb marzipan
1/2 cup sifted powder sugar, plus more for coating cookies
1/8 tsp vanilla
1 tbs. orange liquer
2 tsp orange zest,finely minced*
Preheat oven to 350 and line two baking sheets with parchment paper.
In stand mixer, beat egg white, almond paste, powdered sugar, and vanilla on medium speed until creamy, about 2 minutes. Add orange liquer and zest, and beat until well combined, about 1 minute. Turn dough out onto a large cutting board dusted with powdered sugar (dough will be sticky). Dust your hands with powdered sugar and roll dough into two logs, 3/4" thick and about 18" long. Cut in to 1/2" pieces. Roll each piece into a ball. Dip each ball in shallow bowl of powdered sugar, shake off excess and place cookies on sheets.
Bake cookies for 15 minutes or until golden and puffed. Remove from oven and let cool on racks. Once cool, gently peel cookies from parchment.
* Skip the mincing...use a microplane grater...works like a charm!
BBQ Chicken Salad with Honey Mustard
Created this tasty salad earlier this week when I was craving BBQ...salad...and homemade honey mustard...yumm-o! It got a thumbs up from the whole family.
For the chicken
4-6 boneless, skinless chicken breasts
1 package McCormick Hickory BBQ marinade mix
1/3 cup apple cider vinegar
2 tbsp canola oil
In a large ziploc bag, combine marinade mix, vinegar and oil. Seal and shake to blend. Add chicken, re-seal bag and shake to thoroughly coat chicken. Refrigerate and let marinate at least 30 minutes and up to 2 hours.
Preheat grill to medium high. Grill chicken breasts 7-10 minutes per side or until cooked thru. Remove from grill and set aside.
For the salad
5 oz package Spring Mix salad blend
2 eggs, hard boiled & sliced
1/2 cherry or grape tomatoes, halved
1 carrot, scrubbed and sliced into curls*
1/2 cup cucumber slices
fresh cracked pepper
BBQ sauce
honey mustard dressing - your fave store bought or homemade (see recipe below)
To assemble salad, divide greens onto dinner plates. Top each with some of the egg slices, tomato, cucumber slices and carrot curls. Slice reserved chicken breasts into thin slices place on each salad. Drizzle a generous tbsp of bbq sauce over salad. Top with honey mustard dressing and fresh pepper to taste. Enjoy!
*To make carrot curls- using a vege peeler, draw peeler over carrot, making long curls.
** You can also use a bbq rotisserie chicken from the store.
Honey Mustard Dressing
1/2 cup mayonnaise
1/4 cup mustard
4 tbsp honey
In a small bowl, combine mayo and mustard. Add honey and stir until blended. Refrigerate until ready to use.
For the chicken
4-6 boneless, skinless chicken breasts
1 package McCormick Hickory BBQ marinade mix
1/3 cup apple cider vinegar
2 tbsp canola oil
In a large ziploc bag, combine marinade mix, vinegar and oil. Seal and shake to blend. Add chicken, re-seal bag and shake to thoroughly coat chicken. Refrigerate and let marinate at least 30 minutes and up to 2 hours.
Preheat grill to medium high. Grill chicken breasts 7-10 minutes per side or until cooked thru. Remove from grill and set aside.
For the salad
5 oz package Spring Mix salad blend
2 eggs, hard boiled & sliced
1/2 cherry or grape tomatoes, halved
1 carrot, scrubbed and sliced into curls*
1/2 cup cucumber slices
fresh cracked pepper
BBQ sauce
honey mustard dressing - your fave store bought or homemade (see recipe below)
To assemble salad, divide greens onto dinner plates. Top each with some of the egg slices, tomato, cucumber slices and carrot curls. Slice reserved chicken breasts into thin slices place on each salad. Drizzle a generous tbsp of bbq sauce over salad. Top with honey mustard dressing and fresh pepper to taste. Enjoy!
*To make carrot curls- using a vege peeler, draw peeler over carrot, making long curls.
** You can also use a bbq rotisserie chicken from the store.
Honey Mustard Dressing
1/2 cup mayonnaise
1/4 cup mustard
4 tbsp honey
In a small bowl, combine mayo and mustard. Add honey and stir until blended. Refrigerate until ready to use.
Tuesday, January 11, 2011
Food For Thought
This afternoon finds me home with a sick boy...poor Harrison has a nasty cold! I am also working on decorations for Emily's first grade "Kidnap Breakfast" party this Saturday here at our house, not to mention the dinner party we are having Saturday night...at our house of course! The afternoon also finds me thinking of the tragedy in Arizona...hard not to think about it with all of the media coverage. My heart breaks for the families involved in this senseless event. I keep all of the victims, survivors and their loved ones in my daily prayers. Listening to CNN's play-by-play makes me wonder about the young man who is at the center or this heinous act...clearly his home life and relationship with his parents (and GOD for that matter) was not whole, happy and peaceful...did they ever have family dinnertime? That is the one question I would love to ask...everyone that knows me knows how much value I put on family meal time. I eat dinner with my children every single night...unless they are at sleepovers, play dates or on the rarer occasion...Mom and Dad are on a date night. Sometimes it is all five of us at the dinner table, but most nights it is the kiddos and myself...Chris' work schedule keeps him away from family dinners most weeknights. I pride myself on having dinner with my children...in our fast paced, on the go, eat in the car on the way to soccer (we have all done it) world, I make dinner time family time. It is amazing what you can learn from your kids at the table, without them ever saying a word! If Tori had a bad day at school she tends to play with her food...pushing it around on the plate rather than eating it. If Emily is coming down with something...she only wants to drink her milk and leaves her plate untouched. If Harrison is stressed about something, he overeats and ends up with a stomachache...or if he forgot his morning meds, he barely takes a bite. I can sit at our old farm table and know exactly what is going on without anyone uttering a word. When the conversations start flowing...watch out! All three kids talk rapid fire, telling us all that happened during the day. Who said what...who did what to who...who got braces...who had a potty accident...you get the picture. We come together and share the events of the day. At times, we even solve problems...which leads me back to Arizona. I am by no means saying family dinner at the Loughtner house could have prevented this nightmare, but maybe, just maybe, during family dinner his parents could have recognized what was happening in their child's world and gotten him the help he so desperately needed...and maybe, just maybe a family would be spared from burying their nine year old daughter...a wife wouldn't be saying goodbye to the love of her life...or be in ICU fighting for her own life...maybe, just maybe a family wouldn't be wondering what went wrong...how they failed their son...facing a lifetime of "what could have we done to stop this madness"???
Food for thought....sit down and have dinner with the ones you love.
Food for thought....sit down and have dinner with the ones you love.
Monday, January 10, 2011
Soft Spring Rolls
Tastes like Nit Noi...straight from your kitchen!!!
8 spring roll wrappers (can use 6" or 8")
1 cup cooked rice cellophane noodles
1 cup shredded napa cabbage
1/2 cup shredded carrots
1/2 cup cucumber, matchstick sliced
1 cup shredded chicken (rotisserie chicken works great)
fresh cilantro leaves - optional
Soften wrappers (one at a time), in hot water until soft and pliable, about 30-45 seconds. Pat wrappers dry with a paper towel. Place softened wrapper on a cutting board and place some noodles, cabbage, carrots, cucumber, shredded chicken and cilantro (if using) in center of wrapper; fold bottom over filling, fold in sides and roll (burrito fashion) to seal. Serve with satay sauce.
Peanut Satay Sauce
1/4 cup fresh squeezed lime juice
1/4 cup peanut butter
2 tbsp sugar
1 tbsp thai chile garlic sauce
2 tsp soy sauce
In a small saucepan, combine all ingredients. Bring to a simmer, cook one minute and remove from heat.
8 spring roll wrappers (can use 6" or 8")
1 cup cooked rice cellophane noodles
1 cup shredded napa cabbage
1/2 cup shredded carrots
1/2 cup cucumber, matchstick sliced
1 cup shredded chicken (rotisserie chicken works great)
fresh cilantro leaves - optional
Soften wrappers (one at a time), in hot water until soft and pliable, about 30-45 seconds. Pat wrappers dry with a paper towel. Place softened wrapper on a cutting board and place some noodles, cabbage, carrots, cucumber, shredded chicken and cilantro (if using) in center of wrapper; fold bottom over filling, fold in sides and roll (burrito fashion) to seal. Serve with satay sauce.
Peanut Satay Sauce
1/4 cup fresh squeezed lime juice
1/4 cup peanut butter
2 tbsp sugar
1 tbsp thai chile garlic sauce
2 tsp soy sauce
In a small saucepan, combine all ingredients. Bring to a simmer, cook one minute and remove from heat.
Sunday, January 9, 2011
White Bean and Kale Soup...The Perfect Cure for Fever and Chills!
I had planned to run 12 miles this morning...and then I woke up with a fever and nasty chills...so I went to Whole Foods and grocery shopped instead! This soup is tasty as is, or you can add smoked sausage, ham, chicken or whatever makes you happy!
2 tbsp olive oil
1 cup sweet onion, chopped
4 cloves garlic, roughly chopped
4 cups chicken stock (boxed or homemade)
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can canellini beans, drained and rinsed
2 large carrots, peeled and sliced
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp Italian seasoning
fresh grated Parmesan for serving
In a medium stockpot, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add stock, kale,tomatoes,carrots, salt, pepper, and Italian seasoning & cover. Cook 15-20 minutes or until kale and carrots are tender. Add beans and cook 5 minutes longer. Taste and correct seasoning if needed.
To serve: Ladle soup into bowls, sprinkle with some parm and enjoy!
2 tbsp olive oil
1 cup sweet onion, chopped
4 cloves garlic, roughly chopped
4 cups chicken stock (boxed or homemade)
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can canellini beans, drained and rinsed
2 large carrots, peeled and sliced
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp Italian seasoning
fresh grated Parmesan for serving
In a medium stockpot, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add stock, kale,tomatoes,carrots, salt, pepper, and Italian seasoning & cover. Cook 15-20 minutes or until kale and carrots are tender. Add beans and cook 5 minutes longer. Taste and correct seasoning if needed.
To serve: Ladle soup into bowls, sprinkle with some parm and enjoy!
Saturday, January 8, 2011
Quick and Tasty Chicken Pie
For the pie filling:
4 tbsp butter
1 medium sweet onion, diced
1 cup sliced mushrooms
2 carrots, thinly sliced
kosher salt & fresh ground pepper
3 tbsp flour
1 tsp sweet paprika
1 cup chicken stock
2 tbsp sherry
2 cups milk
3 cups chopped chicken ( I use a rotisserie chicken)
1/2 cup frozen peas
1 recipe mile high biscuits - see below
Preheat oven to 425. In a large ovensafe skillet, melt two tbsp of the butter. Add onion, mushrooms & carrots, season with a pinch of salt and pepper. Cover and cook over medium high heat until vegetables are softened, 1-2 minutes. Uncover and cook, stirring often, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring constantly for about a minute. Add the stock and sherry and stir to combine. Add the milk and bring to a gentle boil. Stir in chicken and peas. Taste and correct seasoning with additional salt and pepper. Remove from heat.
Arrange biscuits over chicken mixture. Melt remaining 2 tbsp. butter and brush over biscuit tops. Bake 20-25 minutes, until filling is bubbly and biscuits are golden brown.
Mile High Biscuits*
2 cups flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 cup whipping cream
Combine flour, sugar, baking powder and salt in a medium bowl. Slowly add in enough cream to bind. turn dough out onto a floured cutting board. Knead gently for 30 seconds. Pat dough down to 1/2" thick. Cut with biscuit cutter or drinking glass. Proceed with chicken pie recipe directions.
These yummy biscuits are from Stop and Smell The Rosemary...one of my FAVE cookbooks.
4 tbsp butter
1 medium sweet onion, diced
1 cup sliced mushrooms
2 carrots, thinly sliced
kosher salt & fresh ground pepper
3 tbsp flour
1 tsp sweet paprika
1 cup chicken stock
2 tbsp sherry
2 cups milk
3 cups chopped chicken ( I use a rotisserie chicken)
1/2 cup frozen peas
1 recipe mile high biscuits - see below
Preheat oven to 425. In a large ovensafe skillet, melt two tbsp of the butter. Add onion, mushrooms & carrots, season with a pinch of salt and pepper. Cover and cook over medium high heat until vegetables are softened, 1-2 minutes. Uncover and cook, stirring often, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring constantly for about a minute. Add the stock and sherry and stir to combine. Add the milk and bring to a gentle boil. Stir in chicken and peas. Taste and correct seasoning with additional salt and pepper. Remove from heat.
Arrange biscuits over chicken mixture. Melt remaining 2 tbsp. butter and brush over biscuit tops. Bake 20-25 minutes, until filling is bubbly and biscuits are golden brown.
Mile High Biscuits*
2 cups flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 cup whipping cream
Combine flour, sugar, baking powder and salt in a medium bowl. Slowly add in enough cream to bind. turn dough out onto a floured cutting board. Knead gently for 30 seconds. Pat dough down to 1/2" thick. Cut with biscuit cutter or drinking glass. Proceed with chicken pie recipe directions.
These yummy biscuits are from Stop and Smell The Rosemary...one of my FAVE cookbooks.
Spicy Shrimp Tostadas
Serve these fabu tostadas with a pitcher of Chris' margaritas...recipe is on the blog :)
1 tsp canola oil, plus more for frying tortillas*
corn tortillas
kosher salt
1 lb. shelled & deveined shrimp
1 tsp chipotle chile powder
4 cups coleslaw mix
1 tomato, chopped
2 scallions, thinly sliced
1/4 cup sour cream or plain greek yogurt
1 1/2 tsp freshly squeezed lime juice
1 avocado, seeded and chopped
1/4 cup cilantro, roughly chopped
lime wedges
In a medium skillet, heat 1/4" canola oil until hot. Fry tortillas, one at a time until golden brown o both sides, 2-3 minutes. Drain on paper towels and sprinkle with a bit of salt.
Preheat grill (or a grill pan) to medium high heat. In a bowl, toss the shrimp with a teaspoon of canola oil, chipotle powder and a generous pinch of salt. Grill shrimp until browned and cooked through, 4-5 minutes.
In another bowl, combine the coleslaw mix, tomato, scallions, sour cream and lime juice. Season with salt.
To serve, top tortilla with slaw, a few shrimp, some avocado and cilantro and a squeeze of fresh lime. Enjoy!!!
1 tsp canola oil, plus more for frying tortillas*
corn tortillas
kosher salt
1 lb. shelled & deveined shrimp
1 tsp chipotle chile powder
4 cups coleslaw mix
1 tomato, chopped
2 scallions, thinly sliced
1/4 cup sour cream or plain greek yogurt
1 1/2 tsp freshly squeezed lime juice
1 avocado, seeded and chopped
1/4 cup cilantro, roughly chopped
lime wedges
In a medium skillet, heat 1/4" canola oil until hot. Fry tortillas, one at a time until golden brown o both sides, 2-3 minutes. Drain on paper towels and sprinkle with a bit of salt.
Preheat grill (or a grill pan) to medium high heat. In a bowl, toss the shrimp with a teaspoon of canola oil, chipotle powder and a generous pinch of salt. Grill shrimp until browned and cooked through, 4-5 minutes.
In another bowl, combine the coleslaw mix, tomato, scallions, sour cream and lime juice. Season with salt.
To serve, top tortilla with slaw, a few shrimp, some avocado and cilantro and a squeeze of fresh lime. Enjoy!!!
Tuesday, January 4, 2011
Mediterranean Potato Salad
1 1/2 lbs. red potatoes, scrubbed and cubed
1/2 cup feta, crumbled
1/3 cup fresh lemon juice
1/4 cup olive oil
2 tbsp plain greek yogurt (I use FAGE brand)
1 tsp sugar
salt and pepper
1 cup grape or cherry tomatoes, halved
1 cup cucumber, seeded and diced
1/2 cup kalamata olives,chopped
1/4 cup red onion, chopped
1 tbsp fresh oregano, chopped
Boil potatoes in large stock pot of salted water until tender, about 15 minutes; drain and set aside.
In food processor or blender combine feta, lemon juice, olive oil, yogurt and sugar. Blend to combine;taste for seasoning and correct with salt and pepper to taste.
Combine tomatoes, cucumbers, olives, onion, potatoes and oregano;pour vinaigrette over mixture and toss gently to coat salad.
1/2 cup feta, crumbled
1/3 cup fresh lemon juice
1/4 cup olive oil
2 tbsp plain greek yogurt (I use FAGE brand)
1 tsp sugar
salt and pepper
1 cup grape or cherry tomatoes, halved
1 cup cucumber, seeded and diced
1/2 cup kalamata olives,chopped
1/4 cup red onion, chopped
1 tbsp fresh oregano, chopped
Boil potatoes in large stock pot of salted water until tender, about 15 minutes; drain and set aside.
In food processor or blender combine feta, lemon juice, olive oil, yogurt and sugar. Blend to combine;taste for seasoning and correct with salt and pepper to taste.
Combine tomatoes, cucumbers, olives, onion, potatoes and oregano;pour vinaigrette over mixture and toss gently to coat salad.
Summer-y Shrimp Skewers and Creamed Corn
For the Shrimp:
1 cup cilantro leaves
1 cup flat parsley
1/4 cup lemon juice
2 tbs fresh chopped garlic
2 tsp paprika
1 tsp kosher salt
1/4 tsp cayenne
1/2 cup olive oil
2 lbs. large shrimp
Preheat grill or broiler to high.
In blender or food processor, combine cilantro, parsley, lemon juice, garlic, paprika, salt & cayenne until well chopped, scrape down sides. With machine running, slowly pour in olive oil.
Pour marinade over shrimp in a large ziploc. Marinate shrimp 15-20 minutes. Skewer shrimp and grill until opaque & pink 2-3 minutes per side. Serve with creamed corn.
For the corn:
6 ears corn
1/2 cup milk
2 tbs unsalted butter
1 cup cream
a pinch of cayenne
salt and pepper to taste
Slice corn kernels from cob and place in a bowl.
Puree 1 1/2 cups of corn with 1/4 cup of the milk.
Melt butter in skillet over medium high heat. Add the remaining 1 1/2 cups corn, pureed corn, cream and remaining 1/4 cup milk, salt and cayenne. Simmer until thickened, about 10 minutes. Taste and correct seasoning to taste.
1 cup cilantro leaves
1 cup flat parsley
1/4 cup lemon juice
2 tbs fresh chopped garlic
2 tsp paprika
1 tsp kosher salt
1/4 tsp cayenne
1/2 cup olive oil
2 lbs. large shrimp
Preheat grill or broiler to high.
In blender or food processor, combine cilantro, parsley, lemon juice, garlic, paprika, salt & cayenne until well chopped, scrape down sides. With machine running, slowly pour in olive oil.
Pour marinade over shrimp in a large ziploc. Marinate shrimp 15-20 minutes. Skewer shrimp and grill until opaque & pink 2-3 minutes per side. Serve with creamed corn.
For the corn:
6 ears corn
1/2 cup milk
2 tbs unsalted butter
1 cup cream
a pinch of cayenne
salt and pepper to taste
Slice corn kernels from cob and place in a bowl.
Puree 1 1/2 cups of corn with 1/4 cup of the milk.
Melt butter in skillet over medium high heat. Add the remaining 1 1/2 cups corn, pureed corn, cream and remaining 1/4 cup milk, salt and cayenne. Simmer until thickened, about 10 minutes. Taste and correct seasoning to taste.
Chicken & Sun-dried Tomato Pasta
8 oz. package pappardelle pasta (can use fettuccine)
2 sliced bacon, diced
1/3 cup sun-dried tomatoes (oil packed), minced
3 cups sliced cooked chicken*
1 tbsp fresh minced garlic
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 cup chicken stock
1/2 cup cream or half & half
salt and pepper
Boil pasta in stock pot of salted water according to package directions. Once cooked, drain and set aside.
Cook bacon and tomatoes in large skillet over medium high heat until bacon is crispy, 6-8 minutes (make sure to stir constantly to prevent scorching). Add chicken, garlic and pepper flakes; continue cooking until garlic begins to brown,1-2 minutes.
Deglaze pan with wine, scraping up any brown bits from bottom of skillet. Stir in stock, cream and cooked pasta. Stir to combine and cook until sauce thickens, about 3 minutes. Season with salt and fresh cracked pepper to taste.
* This dish is a great way to use up that left over simple grilled chicken, oven roasted chicken or store bough rotisserie chicken sitting in the fridge :)
2 sliced bacon, diced
1/3 cup sun-dried tomatoes (oil packed), minced
3 cups sliced cooked chicken*
1 tbsp fresh minced garlic
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 cup chicken stock
1/2 cup cream or half & half
salt and pepper
Boil pasta in stock pot of salted water according to package directions. Once cooked, drain and set aside.
Cook bacon and tomatoes in large skillet over medium high heat until bacon is crispy, 6-8 minutes (make sure to stir constantly to prevent scorching). Add chicken, garlic and pepper flakes; continue cooking until garlic begins to brown,1-2 minutes.
Deglaze pan with wine, scraping up any brown bits from bottom of skillet. Stir in stock, cream and cooked pasta. Stir to combine and cook until sauce thickens, about 3 minutes. Season with salt and fresh cracked pepper to taste.
* This dish is a great way to use up that left over simple grilled chicken, oven roasted chicken or store bough rotisserie chicken sitting in the fridge :)
Creamy Tarragon Chicken
4 boneless, skinless chicken breasts
1/2 cup flour
kosher salt
fresh cracked black pepper
2 tbs olive oil
1 cup sliced mushrooms
4 oz. prosciutto, thinly sliced*
1 cup dry white wine or chicken stock
1 cup cream, half & half or a combo of both
2 tsp minced fresh tarragon
1 tsp apple cider vinegar
Season chicken with salt and pepper. Dust each with flour and shake excess off. Saute chicken in olive oil over medium high heat until lightly browned on both sides, about 5-7 minutes. Remove chicken from pan and keep warm.
Add mushrooms and prosciutto to pan. Cook until mushrooms soften and begin to brown, about 3 minutes.
Add wine and cream to pan. Return chicken breasts to pan, reduce heat and simmer until sauce thickens, about 7-8 minutes. Stir in tarragon and vinegar, cook 1 more minute. Taste and correct with salt and pepper in needed.
*No prosciutto? No problem! Substitute 3 sliced crispy bacon, crumbled.
1/2 cup flour
kosher salt
fresh cracked black pepper
2 tbs olive oil
1 cup sliced mushrooms
4 oz. prosciutto, thinly sliced*
1 cup dry white wine or chicken stock
1 cup cream, half & half or a combo of both
2 tsp minced fresh tarragon
1 tsp apple cider vinegar
Season chicken with salt and pepper. Dust each with flour and shake excess off. Saute chicken in olive oil over medium high heat until lightly browned on both sides, about 5-7 minutes. Remove chicken from pan and keep warm.
Add mushrooms and prosciutto to pan. Cook until mushrooms soften and begin to brown, about 3 minutes.
Add wine and cream to pan. Return chicken breasts to pan, reduce heat and simmer until sauce thickens, about 7-8 minutes. Stir in tarragon and vinegar, cook 1 more minute. Taste and correct with salt and pepper in needed.
*No prosciutto? No problem! Substitute 3 sliced crispy bacon, crumbled.
Saturday, January 1, 2011
NYD Black Eyed Peas
Another Camden family tradition for New Year's Day.
1 1/2 lb. fresh black eyed peas
6 cups water
1/2 small sweet onion, chopped
1/2 red bell pepper chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
2 tbsp bacon grease ( or olive oil, if you must)
1 cup ham or sliced smoke sausage
1 tsp fresh ground pepper
3 tsp taco seasoning (I use taco bell brand)
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp seasoned salt
In a stock pot, saute onion, garlic and both peppers in bacon grease over medium high heat until softened and golden. Add remaining ingredients. Bring to boil and reduce to a simmer. Cover and cook for 1 hour, stirring occasionally. Remove lid and continue cooking until peas are creamy and thickened. Taste for salt and pepper and correct if necessary. Serve with ham, cornbread and mimosas...Enjoy!!!
1 1/2 lb. fresh black eyed peas
6 cups water
1/2 small sweet onion, chopped
1/2 red bell pepper chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
2 tbsp bacon grease ( or olive oil, if you must)
1 cup ham or sliced smoke sausage
1 tsp fresh ground pepper
3 tsp taco seasoning (I use taco bell brand)
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp seasoned salt
In a stock pot, saute onion, garlic and both peppers in bacon grease over medium high heat until softened and golden. Add remaining ingredients. Bring to boil and reduce to a simmer. Cover and cook for 1 hour, stirring occasionally. Remove lid and continue cooking until peas are creamy and thickened. Taste for salt and pepper and correct if necessary. Serve with ham, cornbread and mimosas...Enjoy!!!
Mimosas Rox Style
This tasty libation is a New Year's Day tradition in the Camden household...Enjoy!
1 1/2 quarts orange juice
1 cup orange rum
1 cup sugar
3 - 4 lemons
1 bottle champagne***
In a pitcher, combine orange juice, rum, sugar and juice from 2 lemons. Stir well to combine. Refrigerate until ready to serve.
To serve: put 2-3 ice cubes in each glass, fill half way with champagne and top off with orange juice mixture. Squeeze about 1/4 tsp fresh lemon juice in each glass and serve.
*** I prefer sweeter Mimosas and use prosecco...for a less sweet version, use a brut champagne.
1 1/2 quarts orange juice
1 cup orange rum
1 cup sugar
3 - 4 lemons
1 bottle champagne***
In a pitcher, combine orange juice, rum, sugar and juice from 2 lemons. Stir well to combine. Refrigerate until ready to serve.
To serve: put 2-3 ice cubes in each glass, fill half way with champagne and top off with orange juice mixture. Squeeze about 1/4 tsp fresh lemon juice in each glass and serve.
*** I prefer sweeter Mimosas and use prosecco...for a less sweet version, use a brut champagne.
Looking Back and Heading Forward
Happy New Year to you and yours!!!
I am sitting here at the breakfast table, sipping a mimosa (recipe to follow), Harrison is puttering around the kitchen making fudgy brownies...the girls are nestled on the sofa bed in the game room watching Disney channel and the Bama/Wisconsin game is on in the family room in honor of Lora (my little brother's girlfriend)and my neice, Carolanne who will be a freshman at Bama next fall...yeah this die hard, bleeds burnt orange Longhorn gal is rooting for Bama today :)
As I sit here typing...I realize just how blessed my life truly is...my house is filled with people I love...amazing smells coming from the kitchen...I am a very lucky girl. I am also reflecting on the past year...for the most part...we had a wonderful 2010. God gave me another year to watch my children blossom and grow...Emily grabbed first grade by the horns and refuses to slow down...Tori in fourth grade...boys and fashion have become a priority and Harrison in seventh grade (how in the Hell did that happen??)...a ham on stage and off, a budding chef/foodie... my little boy isn't so little anymore.
My sweet husband continued to be busy at work...a good thing in such a tough economy...our family is thankful business is good!
Birthdays...anniversaires...trips to Wimberley...girl scout meetings...french class...theater productions...trick or treating...turkey with all the trimmings..Christmas morning...and the year is suddenly over...where does it go...why with every year does the time seem to pass even faster?! I sometimes ask God to give me a pause button on life...just let me slow it all down and hold on to the moment...just once...let me stop time long enough to soak it all in...smell Emily's sweet baby smell one minute longer...hear an encore of Tori singing Amazing Grace in the tub...snuggle Harrison while watching TV (without him saying "uh..really Mom? and rolling his eyes).
What does 2011 have in store for my family...who knows...well, GOD knows...His plan for the New Year will unfold as it should...on His terms (not mine). I look forward to all 2011 has to offer.
My wish for you and your family is a year filled with joy, peace and happiness (and good food)....
Have a blessed and beautiful day!!!
xoxo,
rox
I am sitting here at the breakfast table, sipping a mimosa (recipe to follow), Harrison is puttering around the kitchen making fudgy brownies...the girls are nestled on the sofa bed in the game room watching Disney channel and the Bama/Wisconsin game is on in the family room in honor of Lora (my little brother's girlfriend)and my neice, Carolanne who will be a freshman at Bama next fall...yeah this die hard, bleeds burnt orange Longhorn gal is rooting for Bama today :)
As I sit here typing...I realize just how blessed my life truly is...my house is filled with people I love...amazing smells coming from the kitchen...I am a very lucky girl. I am also reflecting on the past year...for the most part...we had a wonderful 2010. God gave me another year to watch my children blossom and grow...Emily grabbed first grade by the horns and refuses to slow down...Tori in fourth grade...boys and fashion have become a priority and Harrison in seventh grade (how in the Hell did that happen??)...a ham on stage and off, a budding chef/foodie... my little boy isn't so little anymore.
My sweet husband continued to be busy at work...a good thing in such a tough economy...our family is thankful business is good!
Birthdays...anniversaires...trips to Wimberley...girl scout meetings...french class...theater productions...trick or treating...turkey with all the trimmings..Christmas morning...and the year is suddenly over...where does it go...why with every year does the time seem to pass even faster?! I sometimes ask God to give me a pause button on life...just let me slow it all down and hold on to the moment...just once...let me stop time long enough to soak it all in...smell Emily's sweet baby smell one minute longer...hear an encore of Tori singing Amazing Grace in the tub...snuggle Harrison while watching TV (without him saying "uh..really Mom? and rolling his eyes).
What does 2011 have in store for my family...who knows...well, GOD knows...His plan for the New Year will unfold as it should...on His terms (not mine). I look forward to all 2011 has to offer.
My wish for you and your family is a year filled with joy, peace and happiness (and good food)....
Have a blessed and beautiful day!!!
xoxo,
rox
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