Author Archive
Question to the Readers: Covet Worthy Items
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Weekly question time deals with Covet Worthy Items. No, not shoes - at least for today – but what big purchase product has you going “I MUST have that” while you are plotting any creative accounting to either save up for or re-allocating funds so that you can add it to your kitchen arsenal.
For me is the brand new Cuisinart Elite Die-Cast 16-Cup Food Processor.
Do I *need* it – no, I have one that works pretty daggone good.
Do I WANT it with all the bells and whistles – oh heck yes.
All in due time.
What’s on YOUR list?
Cooking In Stilettos Knows What’s Cookin!
Posted by: | CommentsWe haz byline? I haven’t seen one of those in quite some time as I’m the gal who normally stays behind the curtain ala Oz. However, I’m stoked to disclose that I will be contributing to Western Mass Women Magazine for their hot column, “What’s Cookin!”
This month you can check out my Sunshine Agave Grilled Chicken which just screams spring/summer and (for this gal) baseball is just around the corner. The recipe is one of my faves when I need something flavorful yet quick on the table.
You can check out “What’s Cookin!” HERE.
From Bampa’s Kitchen: Huevos Rancheros, My Way
Posted by: | CommentsWhen I was younger, I remember my Aunt Deya helping my Bampa in the kitchen while he was making breakfast. She introduced me to something that I thought was so amazing – that being huevos rancheros. Sadly, she lived in California or you know I would have been pestering her to teach me the recipe on the daily.
Lately, I’ve been toying with different styles of cuisine, namely Mexican & Spanish. It was only natural that I attempt something that is synonymous with Mexican cuisine right? Now, I do have a quick confession – eggs and I have a love/hate affair. Can I make a over hard fried egg – sure, with my eyes closed. Scrambled eggs and I have kissed and made up after learning how to FINALLY cook them correctly. Poached Eggs and Sunny Side Up eggs and I are still on the outs but I resolve this year to learn how to do both types of eggs perfectly.
I decided to perfect my own take on Huevos Rancheros and I’m happy to say that after multiple kitchen experiments, this version just sang. The addition of chipotle and smoked paprika left some heat that hit the back of the throat. The fire roasted tomatoes add a earthy quality along with the cumin and the lime adds brightness, just tying everything together. Couple that with the yolk from the eggs that moistens the crispy corn tortilla and you have a new take on breakfast that, quite simply, can be great for dinner as well.
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HUEVOS RANCHEROS, MY WAY
Ingredients:
- 1 15 oz. can of fire roasted tomatoes
- 1 small red onion, diced
- 1 or 2 cloves of garlic, minced
- 1/2 tsp. cumin
- 1/2 tsp. smoked Spanish paprika
- 1/4 tsp. Mexican oregano
- 1 tsp. Worcestershire sauce
- 1 tsp. of minced chipotle in adobo (you can add more but yes, I admit – I’m a wimp) Alternatively, you could add 1/2 tsp. of chipotle chili powder or chili powder.
- Juice of 1/2 a lime
- Diced Green Chiles (optional)
- Salt & Freshly Cracked Black Pepper
- 4 eggs
- 4 corn tortillas
- Butter
- Olive Oil
Directions:
- In a sauté pan, sauté the onion over medium heat in olive oil until translucent. Gently salt the onion to make sure the moisture is released.
- Add the garlic and let the fragrance develop.
- Add the fire roasted tomatoes and allow it to bubble for a minute or two.
- Add the Worcestershire sauce, Mexican oregano, smoked Spanish paprika, cumin, and chipotle and stir gently. (You can add the diced green chiles. I made an executive decision to omit them.)
- Add the lime juice and add salt and pepper to taste.
- Allow to simmer gently while you move onto the eggs & tortillas.
- Toast the tortillas until lightly browned and crispy on a nonstick skillet. Keep warm while you make the eggs.
- Melt a teaspoon of butter in the same nonstick skillet that you used for the tortillas.
- Crack the eggs into the pan and fry until the yolks are runny and the whites are set.
- Plate with tortilla, a small amount of the fire roasted salsa, the egg and top with a drizzle of the salsa on top and enjoy!
Gather Your Ingredients
Sautéing the Onions and Garlic
Simmering the Sauce
Paula Dean – back away
The perfect egg… for now
The tortillas have a bit of color
The end result – so good.
Weekly Question: Your Absolute Tried & True Recipe
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You know when you have a mountain of work, a ton of stuff to do and a to-do list that never ends and lo and behold, dinner time is here. That brings me to this week’s Weekly Question
What is your absolute tried & true recipe that you can make in your sleep that is your favorite and you never seem to get sick of?
For me, it’s my arroz con pollo. I can make that recipe with my eyes closed and it never fails, no matter how crazed my day/week/month is, somehow making this recipe brings me a level of calm and inspiration.
Cool New Product: g-Spout
Posted by: | CommentsThis came across my path and I’m thinking that this is going to be a must to save my countertops and cookware. Check out the g-Spout which is a “double duty” product. Not only does it help you pour out grease, batter, etc. but also it works as a spoon rest.
Plus, it doesn’t take up valuable real estate in the utensil drawer. I can just remove that funnel that never seems to fully work correctly.
From their website:
The g-Spout is a removable spout/strainer that easily attaches to a skillet, double boiler, bowl or can. Made of high temperature food grade silicone, the g-Spout is microwave and dishwasher safe.
The g-Spout was originally developed to encourage the environmentally responsible disposal of cooking grease and oil, and to help eliminate clogged drains and sewers. But, the g-Spout has become so much more! Customers are suggesting new uses almost every day! It’s great for making cupcakes, muffins, and pancakes without drips or baked on batter; drizzling chocolate, and caramel from a double boiler; pouring paint back into bottles; straining fruit salad, vegetables or rice; pouring sugar, salt or coffee; and of course, straining hot bacon or hamburger grease into disposable containers.
You can check it out HERE.
Cocktail Hour – Mexican Hot Chocolate With A Kick
Posted by: | CommentsMy love affair with tequila started years ago when I was hanging out at our weekend spot, Annies, and one of my friends Albee took me under his wing to teach me about tequila. I made the common mistake of ordering Albee’s brand of choice, Jose Cuervo with the lemon & salt. Albee looked at me with a face of shock and disbelief and quickly taught me that the proper way to enjoy Cuervo is to take it straight. Now when the craving for tequila hits, I prefer a good shot of Cuervo straight. I never really got into the Patron hype.
I discovered the Partida Tequila brand of tequila by chance and received some lovely samples to test drive. Can I say, while I adore Cuervo, my new tequila of choice is Partida Tequila. If you are a tequila fan like this gal here and are sick of the Patron overload, check out Partida Tequila Brand. It is out of this world.
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MEXICAN HOT CHOCOLATE, COCKTAIL STYLE
Adapted from Tyler Florence, Food Network
Ingredients:
- 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
- 3 cups milk
- 2 tablespoons sugar
- Tequila (to taste) [I used Partida Tequila Blanco]
- Pinch salt
- Whipped Cream
- Cinnamon Sticks For Serving/Stirring
Directions:
- Break up the chocolate into smaller pieces using a sharp knife.
- In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame.
- Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.
- Remove from the heat and froth the chocolate milk with a mini whisk or molinillo.
- Pour into mugs.
- Add tequila to taste (heavy hand is not always best here) and stir.
- Add a dollop of whipped cream and garnish with a cinnamon stick.
First Up, Select Your Tequila of Choice. I chose the Partida Tequila Blanco for this recipe
Gather Your Ingredients
This small disk of chocolate is not for snacking but for cooking.
Chop the Chocolate Into Smaller Pieces
Add the Milk
Let the hot chocolate simmer away happily
This is the molinillo but you can use a wisk too.
Time to add the Tequila
The Final Result – Cocktail Hour Has Commenced
*FTC Disclaimer: Tequila Samples were provided by representative.
Tried and True: Chicken Parmesan Made Lighter
Posted by: | CommentsIn this month’s issue of Clean Eating Magazine, Food Network’s Robin Miller made a Guiltless Chicken Parmesan and I have to admit, this way of making Chicken Parm is a tried and true. I will never go back to the traditional way of making this. The flavor added by the Dijon Mustard was fabulous. And, at under 500 calories, well that is an added plus.
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GUILTLESS CHICKEN PARMESAN WITH PASTA
Recipe courtesy of Robin Miller & Clean Eating
Ingredients:
- Olive Oil Cooking Spray
- 2 tsp. olive oil
- 1./2 cup onion, divided
- 1 green bell pepper, seeded and diced
- 2-3 cloves garlic, minced
- 2 tsp. dried oregano, divided
- 1 28 oz. can crushed tomatoes
- 1 tbsp. tomato paste
- 1/2 cup panko bread crumbs
- 1 tbsp. reduced fat Parmesan cheese, grated
- 1/2 tsp. dried thyme
- 1/4 tsp. sea salt
- 1/4 tsp. ground pepper
- 4 4oz boneless, skinless chicken breasts, pounded to 1-inch thickness
- 1 tbsp. Dijon mustard
- 1/2 cup part-skim mozzarella cheese, shredded
- 8 oz. cooked penne (or your favorite pasta)
- 1/4 cup fresh basil, chopped
Directions:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and sauté 3 to 5 minutes, until vegetables are soft.
- Add 1 tsp. oregano and stir to coat. Cook 30 seconds, until oregano is fragrant.
- Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.
- Meanwhile, in a shallow dish, combine panko, Parmesan, remaining 1 tsp. oregano, thyme, salt and black pepper. Mix with a fork to combine.
- Brush both sides of each chicken breast with the Dijon mustard. Transfer each breast to panko mixture and turn to coat both sides.
- Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray.
- Bake 20 minutes.
- Top each chicken breast with 2 to 3 tbsp. of tomato sauce and 2 tbsp. mozzarella.
- Return chicken to oven and bake 10 minutes more, until crush is golden brown and cheese is melted and bubbly.
- Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.
Gather The Ingredients
Simmering The Sauce
Panko Breading
Mustard – So Much More Flavorful Than Egg
Mozzarella and Homemade Sauce – Yes please…
The End Result…
Not Your Ordinary Grilled Cheese…
Posted by: | CommentsSometimes it is the simplest recipes that need to be changed up. The other day I had the worst craving for a grilled cheese and some sliced apples. However, I didn’t have any provolone in the cheese drawer. That led to a trip to the fridge and the staring endlessly at its contents wondering what now I could cook since my original idea was out of the question. Then, a small box caught my eye in the corner next to the cojita and queso fresco cheeses – that being a small wheel of brie. I quickly gathered my other ingredients and headed over to the panini press.
The panini press in my house clearly doesn’t get enough love. However, as I assembled the ingredients and fought off the hungry advances of an angry sous chef/pug, I figured that I would make an Apple and Brie Panini.
Next time you want to make something that is just a little different, give this a shot. The contrast between the creamy brie and the crisp apple is something to be experienced.
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APPLE AND BRIE PANINI
Ingredients:
- Brie Cheese
- 1 Apple, sliced into small wedges
- 4 slices of potato or sourdough bread
- Olive Oil
Directions:
- Lightly brush the bread with olive oil and lay on the panini press to briefly toast
- Slice the brie into small thin slices. (I removed the rind but it’s your discretion)
- On the toasted bread, lay a layer of brie and top with a layer of sliced apples
- Grill on the panini press until golden brown and its a pool of melty deliciousness.
- Enjoy!
Gather The Ingredients
Time to slice the Brie
Its all about layering
Check out that cheese pooling out of the sides
Lunch is served






















