Archive for Recipe
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.
Easiest Ever Raspberry Iced Tea
Posted by: | CommentsWhenever Iced Coffee is not an option, I have to confess, Diet Coke has always been an alternative – well until I started reading some seriously disturbing things about it. Sure, it’s zero calories but what the heck does that do to one’s body if you have too much. I used to like drinking unsweetened ice tea but sometimes you just have to be in the mood for it. Now, if there is raspberry in it, well then – I’m game. But making my own iced tea was like my coffee adventures – something was just *off*.
I finally discovered the secret thanks to the Barefoot Contessa. It had to do with the ratio of teabags to water to steep time. Thankfully, once I discovered this, it was simple enough that I can make it in my sleep. Not to mention, I can vary up the types of tea and keep a pitcher of it in the fridge ready for any occasion.
Even better – those $1.59 *ahem* “Snapish brand” Raspberry Iced Tea bottles – no longer needed. I can just make it myself and put that money towards the Choo fund!
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Easiest Ever Raspberry Iced Tea
Recipe Adapted from the Barefoot Contessa
Ingredients:
- 4 black tea bags
- 4 raspberry tea bags
- 4 cups boiling water
- 4 cups hot water
- Agave Nectar, Honey or Sugar to taste.
Directions:
- Boil 4 cups of hot water and pour over the raspberry and black tea bags.
- Steep for 10 minutes.
- Strain the tea bags and pour the brewed tea into a pitcher.
- Add 4 cups of water to the pitcher and stir.
- Should you care to sweeten it, add your sweetener of choice (honey, agave nectar, simple syrup or super fine sugar) and enjoy!
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
Decadence On A Spoon – Super Simple Caramel Sauce
Posted by: | CommentsThis has been one of the posts that have caused me to make repeat kitchen experiments. I have been craving caramel sauce to top various confections and the option of buying store bottled stuff is not an option. I have been highly concerned about the additives and preservatives in various processed foods. I’ve heard way too many horror stories lately and if I can make it myself, why not try.
The first time I tried the traditional white sugar, water, vanilla and cream recipe and, you guessed it – BURNT beyond belief. It said to look for a walnut colored mixture of bubbling sugar. Mine was not walnut and by the time it looked walnut or so, can we say the kitchen smelled like cotton candy gone horribly bad. I’m surprised my neighbors didn’t smell it downstairs because I could smell it the next day in the air. It was horribly sickeningly sweet – like when my Aquolina Pink Sugar perfume bottle shattered in the bathroom.
So, back to the kitchen I went as I scoured cookbook after cookbook for the best caramel sauce recipe. It took a bit of research and much Google action but I finally found one that works. Put this in your dessert arsenal – it will take your recipes from “good” to “amazing”!
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SUPER SIMPLE CARAMEL SAUCE
Recipe adapted from Lynda’s Recipe Box
Ingredients:
- 1 cup light brown sugar, firmly packed
- 1/2 cup of butter (or one stick)
- 1/2 cup of heavy cream
- 1 tsp. vanilla extract
- dash of salt
Directions:
- In a heavy bottomed sauce pan with high sides melt the butter.
- When it melts, add the brown sugar and salt, stirring constantly, until the mixture comes to a rolling boil.
- Slowly add the heavy cream and it will bubble furiously. Whisk constantly until the heavy cream is incorporated.
- Bring to a boil again and, while still stirring, add the vanilla.
- Stir and remove from the heat.
- Let the sauce cool and pour into a storage jar.
- Store in the fridge for about 2 weeks.
Gather the ingredients
Some advice – premeasure the cream, sugar and have the vanilla and measuring spoon ready because this recipe moves super fast!
Melt the butter – back away Paula Deen!
Stir the sugar constantly. Whoever invented the silicone whisk deserves a scooby snack!
Add the cream – see the bubble action starting?
Ahhh – caramel comfort…
Soup’s On: Lemon Chicken Noodle Soup
Posted by: | CommentsOne of the challenges I face is when one has leftover rotisserie chicken, what do you do? There’s only so much chicken salad that a gal can make. Well, faced with a partial leftover chicken taking up valuable real estate in my refrigerator, I thought “Soup”. However, I was not in the mood for my normal Southwestern Chicken soup. Sadly, I found myself in a winter recipe rut. My tried & true recipes were not an option and add a case of the winter blahs and I found myself in a winter recipe rut.
Giada de Laurentiis had a recipe for a Lemon Chicken Soup with Spaghetti but since I’m not much of a spaghetti fan (don’t ask – it’s a childhood thing), I looked in the pantry and substituted egg noodles. I also added the zest of one lemon and some garlic and celery and I found a new spin on an old favorite.
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Lemon Chicken Noodle Soup
Recipe adapted Giada de Laurentiis, Food Network
Ingredients
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 1-2 lemons) [I used one lemon and the zest]
- 1 dried bay leaf
- 1 (2-inch) piece Parmesan cheese rind, optional [I just added some extra parmesan]
- 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 1 rib of celery, sliced into moons
- 1 garlic clove, grated
- 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook’s Note [I used 2 cups of egg noodles]
- 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
Directions
In a large stockpot, bring the chicken broth, lemon juice, lemon zest, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
Add the carrots and celery and simmer until tender, about 5 to 8 minutes.
Add the pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
*Cook’s Note: You can use any short pasta from your pantry as a substitute for spaghetti.
Gather the ingredients
That bay leaf looks lonely among the chicken broth, garlic and lemon zest/juice, no?
No thumbs were butchered when slicing the veggies *phew*
Warm Comfort At Last – SO Good!
A Ray Of Sun In A Sea Of Snow – Lemon Ricotta Cookies
Posted by: | CommentsI am praying that this winter ends quickly. This onslaught of snow has me craving things that remind me of summer and these Lemon Ricotta Cookies with Lemon Glaze did the trick. It was not too sweet and had the perfect texture. You might want to make this for your family and friends and even your coworkers. It is guaranteed to blast away the winter doldrums.
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Lemon Ricotta Cookies With Lemon Glaze
Recipe courtesy of Giada de Laurentiis
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Gather The Ingredients
Zest & Juice the Lemons (I used Meyer Lemons – divine!)
Mix In The Dry Ingredients
Glaze and Let Cool
Tried and True: Easiest Ever Strawberry Jam
Posted by: | CommentsI have to admit that when it comes to all things jam, the thought of making my own never crossed my mind. When something called for jam, that entailed a trip to the store to buy something that was premade. That all changed once I saw that it really isn’t so difficult thanks to the Barefoot Contessa. She has a recipe for Easy Strawberry Jam and since the recent snow-in of Philadelphia afforded one to carry on more than one kitchen experiment, I thought this might be worth a try.
I had most of the ingredients on hand and, instead of the Grand Marnier, I substituted the zest and juice of one orange. The depth of flavor is amazing and this recipe is going to be in my tried and true file. Sadly, it only keeps in the fridge for about 2 weeks so I’ll be using what’s left for some baking projects and even a PB&J or two.
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EASY STRAWBERRY JAM
Recipe adapted from Ina Garten, Barefoot Contessa
Ingredients
- 3 pints fresh strawberries
- 3 cups superfine sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) (I used the zest and juice of one orange as I didn’t have Grand Marnier on hand)
- 1/2 Granny Smith apple, peeled, cored and small-diced
- 1/2 cup fresh blueberries
Directions
Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer’s instructions.
Gather The Ingredients
Rinse the Berries Well
Don’t Forget To Skim Off The Foam
The End Result
Soups On – Garlicky Tortellini, Spinach and Tomato Soup
Posted by: | CommentsThis onslaught of snow has brought on need for warmth that only soup could bring. However, standing over a stove was the last thing that I wanted to do as I battle this flu bug. However, Fine Cooking came to this gal’s rescue with a recipe for Garlicky Tortellini, Spinach and Tomato Soup and, just my luck, all the ingredients were in my pantry. I used fire roasted tomatoes with garlic that I had in my pantry and that added great flavor.
It was quick to assemble and, with minimal effort, warmth was mine again. You might want to try this on a cold winter’s night.
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GARLICKY TORTELLINI SPINACH AND TOMATO SOUP
Recipe adapted from Fine Cooking
Ingredients:
- 2 tbsp. unsalted butter
- 6 – 8 cloves garlic, chopped
- 1 quart chicken broth, preferably lower salt
- 6 oz. fresh or frozen tortellini
- 14 oz. canned diced fire roasted tomatoes with their liquid
- 10 oz. spinach, washed and stemmed; coarsely chopped
- 8 – 10 leaves of basil, coarsely chopped
- Freshly grated Parmigiano-Reggiano
Directions:
- Melt the butter in a large saucepan over medium-high heat.
- Add the garlic and sauté until fragrant, about 2 minutes.
- Add the broth and bring to a boil.
- Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
- Add the tomatoes and their liquid, reduce the heat to simmer and cook just until the pasta is tender.
- Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
- Serve sprinkled with the grated Parmigiano Reggiano
Assemble The Ingredients
Garlic Sautéing In Butter – How Great Does That Smell
Time To Simmer
Chop Up The Spinach and Basil
Serve and Enjoy
