Vertically Challenged Ribs (they prefer not to be called short)

Happy Friendsgiving!

When we were discussing the menu for this year's Friendsgiving, we decided it was a no-go on turkey.  We would get our fill of turkey later in the week.  So what to make?  It took some thinking (picture Winnie the Pooh in his thoughtful place) but finally it came to me.  Short Ribs.  I had tried, unsuccessfully, to describe these little treasures to you over gchat once, so I thought it would be best just to show you.  Pretty delicious  right?  Yea - I know.  And the best part for me, was asking the kid table who wanted chocolate on their dinner and hearing ME! ME! ME! ME!  Nothing like chocolate on your short rib pasta, am I right?

Ingredients
Olive Oil
3 oz pancetta, chopped
2 1/2 lbs short ribs
1/4 c flour
medium onion, chopped
1 large carrot, peeled and chopped
1/2 c fresh parsley
2 -3 cloves garlic
14 oz can of crushed tomatoes
2 tbls tomato paste
2 tsp fresh rosemary
3 tsp fresh thyme
1/2 tsp dried oregano
1 bay leaf
2 1/2 c beef broth
3/4 c red wine

1 lb Tagliatelle (or just a wide pasta if you can't find Tagliatelle)

Bittersweet Chocolate

Directions

In a heavy cast iron sauce pan, crisp up pancetta in olive oil.  While the pancetta is crisping up, season the ribs with salt and pepper on all surfaces of the ribs.  Don't be afraid to get liberal with the seasoning - it will cook off.  Coat each side of ribs with flour - shake off excess flour.  Once the pancetta is nice and crispy, remove it from the pan and set aside.  Place the seasoned, floured ribs in hot pancetta-y pan.  Sear each side 2-3 minutes.
While each side of the ribs are getting nice and caramelized, combine onion, carrot, parsley and garlic in a food processor.  Pulse until nice and minced.  Add tomatoes and tomato paste, pulse until combined.
Once the ribs are browned on each side, add the veggie mixture to the pan and add the pancetta back to the party.  Now add the rosemary, thyme, oregano and bay leave.  Give it a good stir.  Next add the beef broth and wine.  Make sure you scrap up any bits from the bottom of the pan.  Bring mixture to a boil and then reduce to a simmer and cover.  Cook covered for 1 hour and 15 minutes.  Taste the sauce and add salt and pepper to taste.  Then cook uncovered for another hour and a half.
Remove bones from the pot (by now the meat has surely fallen off the bones) and shred the meat.  Return it back to the pot.

Boil water, salt it and cook the pasta.  (Reserve 1 cup of pasta water in case you need to thin out the sauce.)

Combine pasta with yummy rib sauce and serve.  Finish it off with shaved chocolate.

Enjoy yo!

Bra-what? Braciole!

Pronounced Bree-zshole.  The reason why I made this dish is because I saw it on an episode of Everyone Loves Raymond.  Nate and I loved that show.  The Braciole episode was particularly funny.  Nate said, "I love Braciole.  You should make it sometime."  I said, "ok" and now it's one of my favorite dishes to cook for people.  Most folks have never heard of this so it's fun to introduce them to this very tasty dish.  I made this last Tuesday night, so it's totally possible to pull this off during the week after work.  However Laurie, I know you are not a fan of weeknight cooking so make this Sunday.  It would be an awesome Sunday dinner!  

Ingredients

• 1/2 cup dried Italian-style bread crumbs

• 2 garlic cloves, minced

• 2/3 cup grated Pecorino Romano

• 1/3 cup grated sharp provolone

• 2 tablespoons chopped fresh Italian parsley leaves

• 4 tablespoons olive oil

• 1 (1 1/2-pound) flank steak - my grocery store actually sells braciole cuts of flank steak (hmmm - maybe it's more common than I thought...)

• 1 cup dry white wine

• 3 1/4 cups marinara sauce (sometimes I make my own for this recipe, but on a Tuesday night...puuuh-leeez...I used store bought - and my grocery store sells marinara from Little Italy so boom)

Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. I happened to be out of butcher's twine so this time I used toothpicks.  Those worked just fine.  Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

I serve the braciole with a side of pasta and salad.  

Enjoy yo!

If pumpkin pie and chocolate cake got married and had a baby...

It's fall time!  I love the fall.  I love how beautiful the trees look.  I love being just a little chili and snuggling under a blanket.  I love football on Sundays.  And most of all, I love the food - it's the time of year I usually get back to the kitchen.  Not sure about you, but I don't do much cooking in the summer.  I use the grill as much as possible and even as much as I enjoy baking, I would rather be outside working on my sweet tan.  I know you are jealous of my summer tan.

Back to what matters here. 

I know for sure I have made this one for you.  I remember you being a fan.  The cake itself is a pumpkin cake, it has a sweet cream cheese center and it's topped off with a bittersweet chocolate frosting.  While making this, I thought, huh, I bet this would make awesome cupcakes!  I might try that next time.  Using the batter for the cupcakes and then stuffing them with the yummy cream cheese center and topping off with a chocolate frosting.  I would probably use another chocolate frosting...we'll see.  Anyway, here is the recipe.

Pumpkin Cake w/Chocolate Frosting

3/4 cup all purpose flour
1 1/2 tsp of pumpkin pie spice (recipe below)
1 tsp baking powder
1/4 tsp salt
3 eggs (room temp)
1 cup granulated sugar
3/4 cup canned pumpkin
1/2 cup whipping cream
1/2 of 8-oz package of cream cheese (room temp)
1/2 cup powdered sugar

Frosting
1/2 cup whipping cream
1 cup bittersweet chocolate pieces


1. Preheat oven to 375 degrees and grease bottoms and sides of two 8-inch round cake pans.  Line bottoms with parchment paper, grease paper and lightly flour. 

2. In bowl combine flour, pumpkin pie spice, baking powder and salt; set aside.

3. In a second bowl, beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes.  Beat in pumpkin.  Add flour mixture; beat just until combined.  Spread cake batter in prepared pans.  Bake 16 to 18 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack for 10 minutes; remove from pan and cool completely.

4. For filling, in chilled mixing bowl, beat whipping cream to soft peaks; set aside.

5. In a second bowl, beat cream cheese until smooth.  Beat in sugar.  Fold in whipped cream.  To assemble, place one cake layer on a serving platter.  Spread cream cheese mixture evenly over bottom layer of cake.  Top with the second layer.  Put in fridge while you make the frosting.

6. In a small sauce pan, bring whipping cream just to a boil over medium high heat.  Remove from heat.  Immediately pour over chocolate pieces in a medium bowl.  Don't stir - just let it sit for 5 minutes.  Stir until smooth.  Cool for 15 minutes then frost your cake.

7. Enjoy yo!

Pumpkin Pie Spice:
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground clove

They seem to like it!  :)

You Say Tomato, I Say Liquid Gold!

I am not sure how it is possible that we have been friends for over 10 years now, and somehow I have never made my tomato soup and grilled cheese combo for you.  I am pretty sure you would go crazy over this.  This is my mom's favorite and Amy's too.  This soup is perfect for all kinds of occasions.  I have made it at a dinner party and have even served it as a non-breakfast-y item on a brunch buffet.  It is great comfort food and warms the soul in the winter, but I like it best now - late summer.  Tomatoes are in season and just put this soup over the edge in deliciousness.

Tomato Soup Recipe:

4 tablespoons unsalted butter
6 oz prosciutto, chopped finely
1 1/2 cup sweet onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
3-4 cloves garlic, chopped
2 bay leaves
1 c tomato paste
4 tablespoons flour
4 to 5 large tomatoes, peeled, seeded and chopped***
6 c chicken stock
Parmesan rind (optional)
2/3 c heavy cream

In a large saucepan, melt the butter over medium-high heat.  Add the prosciutto, onions, celery, carrots, garlic and bay leaves.  Season with salt and pepper.  Cook, stirring occasionally until onions are soft and fragrant, about 5 minutes.  Add the tomato paste and cook, stirring for 4 minutes. Stir in flour and cook for 2 minutes.  Add the tomatoes and cheese rind and stir well.  Add the chicken stock and bring to a boil.  I usually add a little more salt and pepper here.  Reduce heat and simmer for 20 - 30 minutes, stirring occasionally.  Add the cream and cook another 5 minutes.

Remove from heat and discard bay leaves and cheese rind.  Give it a taste and add more salt and pepper if needed.

I like a smooth soup, so I use my immersion blender and blend it up.  Nate likes it chunky, but since he doesn't cook, guess what?  We eat it blended smooth.  :)

***So you won't even believe that I used to peel tomatoes like an apple.  Carefully, running my knife just under the skin but careful not to cut into the fruit.  OMG.  This was ridiculous.  There is an easy way.  Just cut out the core from the top of the tomato and slice an "x" on the bottom just slicing into the skin.  Boil a large pot of water and using a slotted spoon, place a tomato into the water for a few seconds - about 15 to 20 roughly.  Then place it directly into a bowl of ice water to stop the cooking.  You will then be very easily able to pull the skin right off!

Yummy, Yummy Grilled Cheese Sandwiches:

Butter
8 tablespoons cream cheese softened
8 tablespoons mascarpone cheese
2 tsp minced chives
Pinch of salt
Loaf of freshly baked crusty bread like sour dough or whatever looks good in the bakery.  I used a rosemary loaf tonight - super good.

Slice the bread if not already sliced.  Thin slices.  Thoroughly mix together cheeses.  Add chives and salt.  Butter each side of bread, like you do when making grilled cheese...and spread some of the cheese on the inside.  Toast each side on grill pan or skillet.  Cut into triangles and serve hot with soup.  It is mandatory to dip these cheesy bites in the soup. 

Enjoy yo!

Raspberry Swirl Cupcakes

These cupcakes and I go way back.  I have been making these for a long time now - way before cupcakes were trendy.  I found this recipe in Food & Wine - one of my first issues as a matter of fact.  What I like about these little guys is that they are (relatively) guilt free.  The cake itself is angel food cake and the filling is made from fresh raspberries.  I think they are a great baked treat for right now - when raspberries are in season.  Also Laurie, your girls will be especially big fans of these - they turn out pink and SO girlie. 

Filling:
3 cups raspberries
1/4 lb plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons water

Cupcakes:
1 cup cake flour
1/2 cup confectioner's sugar
10 large egg whites at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split lengthwise, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar

Glaze:
1 1/2 cups confectioner's sugar
1 1/2 tablespoons unsalted butter, melted
1 1/2 tablespoons water
pinch of salt

Make the filling:
In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries until very soft and broken down, about 5 minutes.  Strain the raspberries puree into a bowl and discard the seeds.  Return the puree to the saucepan.  Add the remaining 1/2 cup raspberries and the dissolved cornstarch and bring to a boil.  Cook, gently crushing the berries, until the raspberry filling is glossy and thickened, about 3 minutes or so.  Let cool then refrigerate until firm, about 1 hour.

Make the Cupcakes:
Preheat the oven to 325 degrees.  Set foil muffin cups on a rimmed baking sheet, or just use paper cupcake liners in a cupcake pan.  Both are totally fine.  In a small bowl, combine the cake flour with the confectioner's sugar.  In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form.  Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy.  Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated. 

Spoon the batter into the muffin cups.  Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden.  Transfer the cupcakes to a rack to cool.

Using a wooden skewer, poke a 1/4 inch hole in the top of each cupcakes.  Using a pastry bag fitted with a plain 1/4 inch tip, pipe about 1 tablespoon of the into each cupcake.

Make the Glaze:
In a small bowl, stir together all of the ingredients.  Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes.  Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes.

Eating the Cupcakes:
Enjoy yo!

Quiche au Gruyere - sounds fancy, huh?

This is a relatively reluctant post.  I am about to expose one of my fancier schmancier dishes as a total fraud.  It's got a fancy name, and it looks - and tastes - like I spent all kinds of time on it.  In reality - as you will see, Laurie - it takes almost no time at all to prepare and has very few ingredients.  Quiche au Gruyere.  Most folks call it Quiche Lorraine, but this folk used the power of google and discovered the French do not consider a quiche to be "Lorraine" if it is made with cheese.  Google makes me feel smart.  Make this quiche and people will think you are smart.  I actually don't know if that is true, but they will at least think they are special eating this super tasty dish you have prepared for them.

Ingredients:

1 10 inch pie crust
1 large egg beaten

For Filling:

Olive Oil
8 oz bacon, cooked crispy and broken into tiny pieces (I don't know how you cook bacon, but I put mine on a foil-lined cookie sheet and throw it in the oven at 375.  No grease splatter to clean up.  No flipping.)
3 large eggs
Freshly ground nutmeg - to taste (I use about a tsp)
1 cup heavy cream
Heaping 2/3 cup shredded Gruyere cheese

Preparation:

Preheat the oven to 350 degrees.  Lightly oil an 8 3/4 x 1 1/4-inch fluted tart pan with removable base (it really helps to use this exact pan and not a pie pan - if you don't have one, get one or you can borrow one of mine).  Roll out the dough on a lightly floured surface to a thickness of 1/8 inch.  Transfer dough to the prepared pan.  Line the dough with parchment paper and the fill with pie weights.  Bake about 25 minutes, until firm.  Remove the weights and paper, and brush with beaten egg.  Return to oven and bake another 7 minutes.

Whisk the eggs with nutmeg and season with salt and pepper.  Whisk in cream until thoroughly combined.  Sprinkle bacon onto bottom of the pasty, then top with cheese.  Gently pour the egg mix through a sieve into pastry until three-quarters full.  Bake for 20-30 minutes, until the filling is well colored and is set.  Serve hot or cold. 

Enjoy yo!

The Last Chocolate Cake Recipe You'll Need

Here ya go, Laurie.  The recipe for my chocolate cake.  There's nothing particularly fancy about this cake - no secret ingredient.  It is a straight up chocolate cake, but the BEST straight up chocolate cake around.  It is moist and full of chocolately goodness.  The icing on this cake is most likely where the term, "the icing on the cake" came from.  The cake itself is so, so yummy, but topped with the icing...well...get yourself a cold glass of milk and try not to eat the whole cake at once.

Frosting:
1 1/4 cups granulated sugar
1 cup heavy cream
5 oz 99% unsweetened chocolate, chopped
8 tbls unsalted butter
1 tsp pure vanilla extract

Cake:
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 unsweetened cocoa powder
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water

For the Frosting:
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally.  Reduce the heat and simmer for 6 minutes.  Add the chocolate and butter and stir until melted.  Pour into a bowl and stir in the vanilla.

Let the frosting cool, whisking gently from time to time.  Don't overwhip, or you'll create air bubbles.  This frosting takes a good couple hours or longer to set.  I usually end up cheating and throwing it in the fridge.  If you cheat - be sure you are standing by the fridge and continue to check on it, stirring every couple minutes.  You do not want to over chill.  And you don't want to cheat until you are ready to frost the cake.  The frosting is ready when it has a mayonnaise like consistancy. 

For the Cake:
Preheat oven to 350 degrees.  Lightly butter two 9 inch cake pans.  Line the bottoms with parchment paper, then butter and flour the parchment paper.  Tap out excess flour.

In the bowl of a stand mixer fitted with paddle attachment, combine the sugar, flour, cocoa, salt, baking powder and baking soda, mixing on low speed.  Mix in the eggs, oil and milk.

Increase the speed to medium and beat for 2 minutes.  Reduce the speed to low and mix in the boiling water.  The batter will be soupy...really soupy...you might even think you have made a mistake, but you haven't. 

Divide the batter evenly between the cake pans.  Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.

Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.

When the cakes have cooled, hopefully your frosting has set.  If not time to cheat.  :)

Frost the cake. 

Lick the bowl clean.

Enjoy yo!

Little Debbie has nothing on these...

If you were to ask me what the best thing I have ever made is, I would answer you Ho-Ho's.  These things are SO friggin good.  They have a caramel cream center...I'll say again, a caramel cream center.   These are also the most complicated, time consuming and frustrating things I make as well.  WARNING: do not attempt under the influence of toddlers!  As you know, I botched a batch while trying to juggle two toddlers and bake these at the same time.  These ho's need your full attention.  If you over bake the cakes, they will crack on you while you try to roll em up.  On the flip side, if you under bake, you will not be able to roll the cakes at all.  Laurie, I know you can do it.  Just give this a try when the girls are outside playing with Eric or are away completely.  :)

Ingredients:
5 large eggs, separated
3/4 tsp cream of tartar
1 1/4 c confectioners' sugar
1/4 flour, plus more for dusting
3 tablespoons unsweetened cocoa powder, plus more for dusting
1 1/2 tsp vanilla extract (boy i hope you are not using imitation vanilla extract)
1/2 plus 2 tbls granulated sugar
1 1/4 cups plus 2 tbls heavy cream
2 tbls unsalted butter
2 tbls sour cream
pinch of salt
12 oz bittersweet or semisweet chocolate, chopped
1/4 veggie oil

To make Ho-Ho's:
1. Preheat oven to 325 degrees.  Grease two 10 1/2 by 15 1/2 inch jelly roll pans and line the bottoms with parchment paper.  Grease the parchment paper and then dust with flour, tapping out any extra.

2. In a small bowl, combine 2 tablespoons of very warm water with 2 tablespoons of granulated sugar, stir until dissolved.  Put aside for a little later.

3. In a small sauce pan, combine 1/2 granulated sugar and 1/4 teaspoon of cream of tartar with 3 tablespoons of water and cook over medium-high heat, washing down the side of the pan with a wet pastry brush and gently swirling pan until a deep amber caramel forms, about 6 minutes or so.  Remove from heat and add 1/4 cup plus 2 tablespoons of heavy cream and 2 tablespoons of butter.  Stir until combined and then return to heat and cook over high heat for 1 minute.  Transfer to a heat proof bowl and let cool completely.

4. In your stand mixer, beat the egg whites with 1/2 teaspoon of cream of tartar at a high speed until soft peaks form.  Then add 1/2 cup confectioners sugar and beat on high speed until egg whites are stiff and glossy.

5. In another very large bowl, beat the egg yolks until they are pale - 2 minutes.  Add 1/4 cup flour, 3 tablespoons of cocoa powder, 1/2 cup confectioners' sugar and 1 teaspoon vanilla and beat at a low speed until the ingredients are combined.  Beat in one-fourth of the egg whites and then gently fold in remaining whites until no streaks remain.  Pour cake batter into prepared jelly pans.  Spread in a thin, even layer.  Bake the chocolate cakes for 6 minutes.  Here is where it is tricky.  My oven actually needs about 7 1/2 to 8 minutes.  6 was not long enough.  I think the trick to knowing is by looking at the edges - if they are just starting to pull away from the edge of the pan, they are most likely done.  The cakes will be firm and slightly puffed.  Transfer pans to a rack to cool for 5 minutes.

6. Run tip of a knife around the edges of the cake.  Dust the cakes with cocoa powder and cover each one with a sheet of wax paper cut to be slightly larger then the pan.  Invert the cakes to wax paper and remove pans and cover with plastic.

7. In a large bowl, using an electric mixer, combine 1 cup of heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon of vanilla.  Beat until soft peaks form, then add sour cream and a pinch of salt, then beat until firm peaks form.  Fold in cooled cream caramel sauce and refrigerate.

8. Peel the parchment paper off both cakes and brush the surfaces with sugar surfaces.  Spread the caramel cream over each cake in a thin, even layer.  Working with the long side nearest you, roll each cake, using the wax paper to help you form a tight roll.  Wrap the rolls in wax paper, transfer to a baking sheet and freeze for 2 hours.

9. Melt the chopped chocolate in a medium microwavable bowl.  Whisk in the oil.  Let the glaze cool slightly.  Line a baking sheet with wax paper.  Unwrap the rolls and cut each into 5 pieces.  Working quickly, dip both ends of each roll into the chocolate glaze and then dip the tops and bottoms, letting excess glaze dip back into bowl.  Place the rolls on the prepared baking sheet and refrigerate just until the glaze is completely set.  Serve cold or at room temperature.

10. Enjoy yo!

Everything but the Kitchen Sink Mac n' Cheese

This recipe is probably the oldest one in my book.  I remember making this at our very first apartment - the one on Penguin Ave.  Remember that place?  Lots of fun memories there! 

This dish is a great all-in-one.  It's got meat, veggies and cheese.  The best part is that it can be customized to your taste.  You can use spicy sausage, sweet sausage, both or whatever!  You can add the mushrooms or not.  You can use whatever cheese you have on hand.  I think you will like this one Laurie - it is a great weeknight meal and it's one the kids actually eat.  :)

Ingredients:
1 lb ziti, penne or cavatappi
1 lb ground sausage
2 tbl olive oil
1 tbl butter
3-4 garlic cloves minced
12 crimini mushrooms, sliced
2 tbl flour
1 cup chicken stock
1 cup cream
2 1/2 cup shredded cheese
1 can diced tomatoes, drained
1 tsp tabasco (optional)
1/2 c parmesan


Preparation:
Cook the pasta to al dente in salty water.  Meanwhile, brown sausage is saute pan.  Drain cooked crumbles on a paper towel lined plate.  Return to oan to heat and add oil, butter, garlic and shrooms.  Season well with salt and pepper.  Sautee 3 to 5 minutes, until shrooms are lightly golden.

Preheat broiler to high.

To shrooms, add flour and stir.  Cook 2 minutes.  Whisk in stock, then stir in cream.  Bring cream to a bubble then stir in 2 cups of cheese.  When cheese has melted into sauce, add tomatoes.  When sauce comes to a bubble, remove from heat.  Combine cheese sauce with sausage and pasta - transfer to a baking dish or oven safe serving platter.  Top with remaining cheeses and brown under broiler.  That's it - how simple was that?

Enjoy yo!

Barbara's Chicken

Hey Laurie - so yea - it's been awhile since I shared my last recipe with you. Sorry about that, it's been a crazy couple months. Crazy. So I owe you a few recipes. I once again, have dodged sharing my corned beef recipe with you. Just teasing - I'll hook you up before next March 17th. So, for today, I want to share this recipe with you. This is seriously my new favorite chicken dish. I am so glad to have officially added this to my recipe collection. It is so easy to make! It is actually something I can make after I get home from work and do not feel like I neglected Tess and Jake to get this on the table. This was given to me by my boss, Barbara, and is now known in my home as Barbara chicken. Nate asked the other night if I was making Barbara chicken, to which I replied, yep. I didn't take a picture this time - I ate it before I could click the pic. Anyways, here ya go!

Ingredients:
3 tablespoons butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts cut crosswise in 1/2 inch strips
All purpose flour
2 shallots minced (1/4 cup)
2/3 cup heavy cream
1/2 dry white wine
Heaping 1/3 cup chopped oil drained sun-dried tomatoes
3 tablespoons chopped basil

Method:
Melt butter with olive oil in a heavy large sauté pan over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour and shake off excess. Add chicken to pan and sauté for 2-3 minutes per side. You want a nice brown color on each side. Transfer chicken to a plate and set aside. Add shallots to pan and cook for a minute or so. Add cream, wine, tomoatoes and basil. Bring to boil and cook until sauce thickens, about 4 minutes - stir occasionally. Return chicken to pan and cook until chicken is heated through. You could serve this over pasta, but we eat it over brown rice (which I recommend highly!). I really hope you make this one. It is so scrumptious. I kinda wish I was eating this now.

Enjoy yo!

Why am I giving you my pancake recipe?

Well, because it makes awesome pancakes and it's part of my collection, duh.  Tess and I make these pancakes almost every single weekend.  I absolutely love, love, love starting the weekend off by getting into the kitchen and making breakfast for the fam.  We started going to church on Saturday nights awhile back just so we could have an extra morning together as a family! I usually get a chair out for Tess so she can help me measure the ingredients - and her favorite - crack the egg.  (I have learned to do this in a separate bowl to avoid crunchy pancakes.)  Lately,  Jake will come into the kitchen, dragging a chair behind him - "Help, mommy, help!" (cutest thing ever).  So now Nate gets to enjoy his weekend morning coffee sans Mickey Mouse Clubhouse or any other distraction.  
These pancakes are a sure thing.  They are flavorful and most importantly, fluffy!  No thin, weak pancakes here.  This batter holds up so nicely with anything you may want to add to them.  This past weekend we added chocolate chips.  :-)


Ingredients:
1 1/2 cups all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups milk
1 egg, slightly beaten 
3 tbsp unsalted butter, melted
1 tsp vanilla


Directions:
Mix together flour, baking powder, salt and sugar.  Stir in milk and egg.  Then add melted butter and vanilla, mix until smooth.  (Mix it up - add chocolate chips and bananas - or whatever you have on hand!)


I don't know if I have to tell you how to cook a pancake from here...but here goes anyway.  Heat a lightly greased frying pan or griddle to medium-high heat.  Scoop or pour batter onto the griddle or pan.  When pancake bubbles and bubbles stick, flip and brown.  OMG, I cannot believe I am typing out this part.  :-)


This recipe makes just enough for the 4 of us.  If you are feeding more then 2 big people and 2 little people, you may want to double the recipe.


Enjoy yo!

(no picture this time - imagine a pancake - there you go.)

My Go-To Meatloaf

I found it, Laurie!  The perfect, most delicious meatloaf I have ever had - ever.  This is not your typical meatloaf, that's for sure.  It's made with ground turkey and sun dried tomatoes, and then wrapped in pancetta.  How good does that sound?  I know, so good!  This is one of my absolute favorite meals.  It is SO easy and quick to prepare.  It's great for both weekday dinners and entertaining.  Everyone is sure to love this meatloaf.

Ingredients:

1 lb ground turkey
1/2 cup bread crumbs
1/4 cup chopped parsley
2 eggs
3/4 cup shredded pecorino romano
2 tbl whole milk
1/4 cup chopped sun dried tomatoes
9 - 10 slices of pancetta (sliced thin from deli)


To Prepare:

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.

In a large bowl, stir together the bread crumbs, parsley, eggs, milk, romano, sun dried tomatoes, and season with salt and pepper. Add the turkey and gently stir to combine.

On the baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure and solidify the loaf.  Place your meatloaf package into the oven (while wrapped in paper) and cook for 45 minutes. 

I have finished this meatloaf off two ways.  For me it depends if it's just Nate and I eating dinner or if I am cooking for more people.  If it's just us eating, I allow the meatloaf to cool a bit, then I cut off the slices we will be eating that night.  I take the slices and sautee them in a hot pan coated in butter.  I brown on all sides - getting the pancetta nice and crispy.  This is a nice way for me to prepare dinner ahead of time and then serve hot whenever Nate gets home.  This is also how I prepare the leftovers. 

If I am preparing this for more people, then I unwrap the meatloaf and then invert it into a loaf pan (pancetta side up).  Then just turn on the broiler and let the pancetta get crispy. 

That's it!

Enjoy yo!

Time for a Roast!

Don't worry Laurie - not a roast by definition of public comedic insults but a yummy edible beef roast.  I love cooking roasts.  They are the easiest way to prepare an entire meal in one pot.  It's something I can prepare when I am home for lunch or when the babes are down for a nap.  It does it's thing all day and by dinner time it's ready to eat.  I never really followed a recipe when cooking a roast.  I started cooking roasts by just throwing the meat and veggies in a crock pot with some water and letting it cook throughout the day.  That was ok, but always let me down a little.  It produced an easy, healthy meal, but always fell a little flat on taste.  Over the years, I have gained better knowledge on how to better develop flavors and I believe that the roast I prepared last night was a friggin delicious success!  Here's how I did it!


Ingredients:
3-4 lbs of chuck roast (use whatever roast cut you want - this was on sale at my market)
Bag of carrots chopped
6 -7 Potatoes (Yukon gold chopped in even pieces)
4 Onions medium, quartered
1 cup of beef broth
3-4 cloves garlic smashed and peeled
Fresh Rosemary (5 sprigs)
Salt/Pepper


To prepare:
Heavily season all sides of meat with salt and pepper.  Heat a couple tablespoons of olive oil in a large saute pan (enough to coat the pan) on medium-high heat.  Add 3-4 rosemary sprigs and meat to pan.  Sear meat on all sides - about 3-4 minutes per side.  Take meat out of pan and place in heated crock pot and add a little water.  
Add the beef broth to pan and deglaze, picking up all those brown bits sticking to the bottom of the pan.  Add veggies and smashed garlic to liquid.  Season with salt and pepper and cover and cook for 10 minutes or so.  
Discard rosemary sprigs.
Add everything to the crock pot.  Add enough water to cover meat and veggies.  Add remaining rosemary sprigs.  Cover and let those flavors get acquainted with each other for about 6 hours or so.  You may want to add a little more salt before serving.  This served 4 adults and 2 babes last night with enough leftovers for Nate and I tonight. 


Enjoy yo! 

(Full disclosure - this is not a picture of my roast.  I forgot to snap the picture!  This is close to what mine looked like though. I don't serve mine with so much liquid.)

    

Boo-yea Bean Soup!

Hey Laurie,

Cooking all my favorite winter comfort foods...even though today felt more like spring than January 17th.  No matter, comfort food is comfort food...comforting.  And I think this bean soup is super comforting.  Really warms the soul on these globally warmed days. 
I first came across this recipe in Food and Wine magazine a few years back.  The original recipe called for pink beans...I never ever can find those so I decided to use cannellini beans instead.  Also, I made a couple other tweaks here and there to make it more my style.  My favorite part of this soup is the croutons I make from corn bread muffins tossed in bacon grease.  Yummy!

Ingredients:

6-7 pieces of bacon, chopped
1/2 of a large, sweet onion, chopped
2-3 gloves of garlic, minced
2 tablespoons of tomato paste
1 tablespoon maple syrup (real stuff Laurie - don't you dare use the fake stuff)
2 cans of cannellini beans with liquid
3 cups of chicken stock
salt
pepper

Optional: hot sauce (Nate and I use this in our individual bowls to spice it up but keep the big batch mild enough for the kiddos)

(Look - not too many ingredients up there....you should make this!)

To prepare:

Put chopped bacon in heavy saucepan (like your blue one) and cook on medium-high heat until fat is rendered and bacon is crispy.  Take the bacon out and set aside.  Drain off all but two-ish tablespoons of bacon grease.  (Save the excess for the croutons)

Put chopped onions and garlic in pan (season with salt and pepper) and cook until onions are soft and translucent, about 5 minutes or so.  Add tomato paste and maple syrup and cook until tomato paste has melted into onions and garlic.  Add beans with liquid and cook until thick and bubbly.  Add chicken stock and cooked bacon.  Season with salt and pepper to taste.  Bring to a boil and reduce heat to simmer for 10 minutes or so.

Croutons:
Jiffy corn bread muffin mix - prepare according to box and cool.  (I make mini muffins)
Half the mini muffins (or quarter big ones) and toss with a couple tablespoons of bacon grease (or I guess if you want to be healthy you could use olive oil).  Cook in 400 degree oven until crispy - 7 to 8 minutes.

Top soup with yummy croutons and enjoy yo!

What does unsweetened cocoa powder, jalepenos and Guinness have in common?

That's easy, Laurie, my chili recipe of course!  This time of year screams chili.  Everyone has their own version of chili, that's why there are so many chili cook offs!  I am not saying mine is the best by any means, but it's pretty good.  I mean - it's made with Guinness for crying out loud.  And did I mention the steak?  No?  I will below. 

Recipe:
Olive oil
2 onions, chopped
3 garlic gloves, chopped
1 lb ground beef
3/4 to 1 lb sirloin seasoned with salt and pepper, cubed
1 (14.5 oz) can peeled, diced tomatoes with juice
3/4 can of Guinness (oh yeah!)
1 cup strong coffee
2 (6 oz) can tomato paste
1 (14 oz) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili sauce
1 tbl cumin seeds
1 tbl unsweetened cocoa powder
1 tsp oregano
1 tsp cayenne pepper
1 tsp ground coriander
salt & pepper to taste
4 cans kidney beans
2 -3 fresh jalapenos chopped (it's up to your taste whether you leave the seeds or not - I use about half of the seeds)

1. Heat oil (use enough to coat the pan) in a large, heavy sauce pan over medium high heat.  Sear the steak cubes then remove from pan once all sides have a nice caramelization.  Then reduce heat to medium and add onions, garlic and ground beef.  Once beef is browned, add steak back to pan.

2. Mix in the diced tomatoes, Guinness, coffee tomato paste and beef broth.*  Season with brown sugar, chili sauce, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt and pepper.  Stir in 2 cans of beans and jalapenos.  Reduce heat to low and simmer for 1 1/2 hours. 

3. Stir in remaining cans of beans (or not - today I actually skipped the last two cans) and simmer another 30 minutes.

4. Serve with grated cheddar cheese and tortilla chips.

5. Enjoy yo!

*I only recently acquired a large enough heavy sauce pan to cook this chili.  Before, I used to start with step 2 in a crock pot, then do step 1 in a saute pan.  I would then add the meat, onions and garlic to the crock pot to finish up cooking.  It tasted great that way too. 

Like Apples and Cheese? Me too - check out this apple pie recipe - it has a cheddar cheese crust!

Happy Merry Super Late Christmas, Yo!
So Laurie - this is my gift to you.  A little late for a Christmas gift, I know.  Maybe an early Birthday present?  You pick.  :)

I brought out an oldie but goodie over Christmas by request from Nate. It had literally been years since I had made this very unconventional apple pie - and I am not sure why. It is so yummy. It has a crust made with cheddar cheese and cayenne pepper for a little kick. 

Recipe

Cheddar Cheese Crust:
1 1/4 cups all purpose flour
1/2 tsp salt
1/8 tsp cayenne pepper (ok - i use 1/4 tsp...we like the extra kick. I really wouldn't go anymore though)
1/2 cup cold unsalted butter cut into small pieces (then placed back in fridge to keep cold until you need it)
3/4 cup shredded sharp cheddar cheese (use the best cheddar cheese you can find - if you use the yellow already shredded, yucky, or the yellow block it will create a greasy crust)
3-4 tbl of super cold water


Filling:
3 lbs Granny Smith Apples - cored, peeled and thinly sliced
3 lbs Rome Beauty or Jonathan  - cored, peeled and thinly sliced
4 tbl of fresh lemon juice
1 tsp lemon zest
3/4 cup sugar
2 tbl all purpose flour
1/2 tsp cinnamon
1/4 salt
1/4 tsp fresh grated nutmeg
1/8 tsp allspice


Crumble Topping:
1/3 cup all purpose flour
3 tbl brown sugar
3 tbl cold unsalted butter cut into 1/2 inch pieces
1/2 cup grated cheddar cheese


1. Make the crust.  In a large bowl, combine flour, salt and cayenne.  Add the butter and using a pastry cutter or your hands, cut the butter into flour until mixture resembles course meal.  Add grated cheese and toss.  Add cold water one tablespoon at a time until a rough dough forms.  Gather dough into a ball, flatten into a 3/4 inch thick disk, tighthly wrap in saran wrap and chill for 30 minutes.  (any more then this and it will be difficult to roll out)
On a lightly floured surface roll dough into an 11 inch circle about 1/4 inch thick.  Transfer to a 9 inch pie pan - crimp edges.  Chill for another 30 minutes.  Preheat the oven to 425 degrees.  Line the crust with parchment paper and fill with pie weights or dried beans.  Bake until lightly brown - about 15 minutes.  Cool on rack and remove pie weights.
2.  Make Filling:
Add both types of cut apples to a large bowl and toss with lemon juice and zest.  In a small bowl, mix with sugar, flour, cinnamon, salt, nutmeg and allspice.  Sprinkle the spice mixture over apples and toss to mix thoroughly.  Spoon apples into prepared crust.
3. Make the crumble topping:
In a small bowl and using a fork, toss flour, brown sugar, butter and grated cheese.  Sprinkle the top of the pie with the crumble mixture.  Place pie in the middle of the oven and bake until the topping is golden brown - 50 to 60 minutes.  Cool on rack for at least 30 minutes.
4. Enjoy yo!