My Edible Life

BBQ Chicken Salad

2011-07-19T17:24:00.000-07:00

I tried to recreate the BBQ Chicken Salad from Zupas. And I have to say it came pretty close. I have just seen them make it. It is super easy and a great quick dinner for the summer.

BBQ Chicken Salad

2 chicken breasts

salt and pepper to taste

olive oil

Place chicken breasts on baking dish and drizzle with oil and sprinkle with salt and pepper. Bake at 375 for about 30 to 40 minutes until cooked through. You can also poach the chicken but I find it loses lots of its flavor so I would poach it in a chicken stock and water combo.

After the chicken has rested for 10 minutes, chop up the chicken in bite size pieces.

Combine chopped sweet lettuces and iceburg lettuce in a bowl. Find your favorite ranch dressing and dilute it a bit with milk if it is a little "blobby". I don't like "blobby" ranch. And add enough dressing so that is lightly covers the lettuce. Then all you do is add a couple of tablespoons of each:

chopped tomatoes

canned black beans, drained

canned corn, drained, or even better, grilled, fresh corn

black olives, sliced

chopped chicken

And to make it BBQ, drizzle your favorite BBQ sauce over top of the salad, and add crunchy tortilla strips. So easy and yummy. Serve it with homemade cornbread (again, for the carb lover! I think I have my favorite cornbread recipe on the blog).

Grilled Greek Chicken and Tzatziki sauce

2011-07-19T14:50:00.000-07:00

Sometimes in the summer I feel like something a little lighter for dinner. I love Greek food and tried out my own Greek spin on dinner. I added a a side of chopped lettuce, cucumbers, and feta cheese. Ooh, and don't forget a warm pita if you are a carb lover like me! I like Ezekiel Bread, it's a whole wheat pita and I get it from Whole Foods. It's a great alternative to bread if you are watching your carbs. But why would you want to do that ;)?

Grilled Greek Chicken

2 chicken breasts

about 3 tablespoons lemon juice

about 1/2 cup olive oil

about 1-2 tsp oregano

about 1-2 tsp paprika

about 1-2 tsp garlic powder

salt and pepper to taste

Okay, so I did this without really measuring. That's just how I do lots of my marinades. So my measurements above are really estimates. But the good news is that you can't really mess it up. Mix up the the olive oil, lemon juice, oregano, paprika, garlic powder, and salt and pepper. Then taste it. See if you want to add anything more of the ingredients. I know this is frustrating to some, but really this is the best way to learn how to cook. BUT do taste the marinade BEFORE you put the chicken in it! Eeeek, you do not want to do that once the chicken is in the marinade. Once you feel the marinade is to your liking, then let the chicken marinade in it for about 6 hours.

I grilled the chicken breasts on my cast iron grill/skillet. Makes it taste so "rustic yummy" (if that is even a proper adjective). You can also do it on an outside grill.

Tzatziki Sauce

Ingredients

16 oz of sour cream (if you use greek yogurt you must drain it in cheese cloth)
1/2 cup cucumber - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
1-2 tsp garlic powder

Directions

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Baked French Toast Casserole

2011-07-19T14:42:00.001-07:00

I had extra time and extra french bread one Friday evening and decided to throw this together so that we would have a yummy breakfast the next morning. It's really quite easy, do all the prep the night before and let it sit in the fridge overnight. Then all you need to do is pop it in the oven the next morning. Perhaps top it with fresh berries, no syrup needed. It is already sweet and moist.

A Paula Deen Recipe!

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup

Praline Topping:

1/2 pound (2 sticks) butter (Melissa did not use this much butter, just one stick)
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Mushroom Tetrazzini

2011-07-19T14:34:00.000-07:00

I love mushrooms! I don't know why, but I love them. So this is a great meat-free pasta that tastes hearty and satisfying - proved to me that I don't always need meat in my dinner menu to feel satisfied! Throw together a fresh green salad with it and voila!

MUSHROOM TETRAZZINI

adapted from Rachael Ray

Ingredients

1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 pound white mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme
Salt and pepper
1 large shallot, finely chopped
3 to 4 large cloves garlic, finely chopped or grated
1/4 cup dry sherry or Marsala
1 cup cream
Freshly grated nutmeg, to taste
About a cup freshly grated Parmigiano-Reggiano cheese, plus some to pass at table
1 pound egg tagliatelle or fettuccine
1 cup frozen organic peas, defrosted
Finely chopped flat-leaf parsley, for garnish

Preparation

Bring a large pot of water to a boil for pasta.

Heat EVOO and butter in large skillet over medium heat. Add mushrooms and thyme, and cook to tender, stirring occasionally, until lightly browned, 10-12 minutes. Season mushrooms with salt and pepper, and add shallots and garlic. Sauté another 4-5 minutes then deglaze the pan with sherry or Marsala. Stir in cream and bring to a bubble then reduce heat to low and simmer. Season with nutmeg. When pasta is just about done, turn off heat and stir in cheese, a couple of handfuls. Cover and reserve.

Cook pasta to al dente. Reserve 1 cup starchy cooking liquid, then drain pasta and return to hot pot with peas. Add 1/2 cup cooking liquid and mushroom sauce, and toss to combine, 1-2 minutes. Add more water as necessary to coat pasta evenly.

Serve in shallow bowls topped with parsley and pass more cheese at table.

Josh's Birthday Chocolate Cake!

2010-09-30T13:52:00.000-07:00

I normally don't pay too much attention to the recipes on the back of packages and boxes. BUT this is a chocolate cake recipe I got straight from the Hersheys Unsweetened Cocoa tin. I made it for Josh's birthday. I followed the cake and frosting recipe exactly, and it was yummy. Taste like what a chocolate cake should taste like, rich and chocolatey. I like my chocolate cakes to have substance;) It's nice to have a cake from scratch every now and then. So if you are looking for a chocolate cake recipe, look no further than the back of the Hershey's cocoa tin.

But don't get my wrong, I am a big cake mix fan;)

I don't feel like posting the recipe but it is easy to find:)

Turkey Sweet Potato Shepherds Pie

2010-09-30T13:38:00.001-07:00

My husband loves this shepherds pie, he is a big fan of sweet potatoes. So I have made this a couple of times in the fall. It a great cool weather/fall dinner. The picture isn't the best, but it is a tasty and filling dish, though I think my husband likes it more than me. (It's a Rachael Ray recipe)

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds ground turkey or chopped leftover turkey
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 1/2 pounds sweet potatoes, peeled and cubed
1 onion, cut into 1-inch dice
2 carrots, peeled and grated
4 ribs celery, chopped
4 tablespoons butter, divided
2 tablespoons flour
2 cups turkey or chicken stock (recommended: Kitchen Basics brand)
A few dashes Worcestershire sauce
1 (10-ounce) box frozen peas
1 very ripe banana ( I instead added some brown sugar and a little butter)
A few dashes hot sauce
2 cups shredded sharp yellow Cheddar (I usually have put this on, but if you are making your sweet potatoes sweeter, then I prefer without it)

Directions

Preheat oven to 425 degrees F.

In a deep skillet or a Dutch oven heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper and poultry seasoning.

Place sweet potatoes in a pot, cover with water, cover pot, bring to a boil, salt and cook 15 minutes until tender.

Grate onions and carrots into the turkey. Add the celery and stir, cook 5 minutes. While vegetables are cooking, heat 2 tablespoons butter in a small pot over medium heat. Add flour to melted butter and whisk 1 minute then whisk in stock and season with salt, pepper and Worcestershire. Thicken a few minutes.

Stir the gravy into the turkey mixture. Stir peas into meat and turn heat off.

Drain potatoes and return pot to heat. Add remaining butter and melt over medium heat. Peel and slice banana and add potatoes to the pot. Season the potatoes with salt and pepper and a few dashes hot sauce. Mash potatoes and banana to combine, adjust seasoning. Top the meat with the potatoes. Cover potatoes with cheese and set in oven. Bake to melt cheese, 5 minutes.

Linguini con Vongole e Cozze

2010-09-30T10:37:00.000-07:00

Here is my finished product! I served it with a crusty garlic bread.

I LOVE seafood and lately I have been craving a savory pasta dish with clams and mussels. I had some in Italy and at other restaurants I have been to in the past year, and I loved it. I had never really had mussels or clams (besides clam chowder) in a dish until recently and now it is one of my favorite things. Steamed mussels with fresh, crusty bread to dip in the broth or clams with pasta, you name it, I like all of it!

So here is a seafood pasta dish from Emeril Lagasse with a little alterations. The nice thing about this dish is it is flexible and easy to alter, like most pasta dishes.

I found some good fresh mussels and clams at a nearby place. In fact ALL but one of them opened when I steamed them, which means all but that one are good to eat. You will normally have a few that don't open when you steam/cook them and that means you want to throw them out because it's probably bad shell. So whoever says you can't find good seafood when you are not by the sea, I must say you are wrong. Yes, living on the coast gives you better options but, you are not without options when you are landlocked:)

3 tablespoons olive oil
2 whole garlic cloves, peeled
2 pounds mussels, scrubbed and debearded
2 pounds baby clams (littleneck if available), scrubbed
1 stick of butter, cut into tablespoons (I cut back on the butter by about half, but it probably would be better with all)
2 tablespoons minced garlic, in all
Salt and pepper
1 pounds fresh angel hair pasta (I used linguini)
1 cup grated Parmigiano-Reggiano cheese
1/2 cup finely chopped parsley

Bring a pot of salted water up to a boil. In a large saute pan, heat the olive oil and the garlic cloves. When the garlic starts to turn golden discard the cloves, about 2 minutes. Add the mussels and clams to the oil. Cover the pan and saute the seafood for about 3 to 4 minutes, shaking the pan occasionally, or until the shells open. Remove the pan from the heat and discard any shells that did not open. Pour the seafood into a bowl and set aside. Place the saute pan back on the heat and melt the butter with the minced garlic, over medium-low heat, about 2 minutes. I also added some seafood (or chicken stock) to the pan for more liquid. I wanted more of a broth with my pasta. You can also thicken it a LITTLE, with a LITTLE cornstarch. Drop the pasta in the boiling water and cook until the pasta is al dente, about 2 to 3 minutes. Add the Sauteed mussels and clams with their liquid back into the pan. Saute for 1 minute. Remove the pasta from the water and drain. Place the pasta directly into the saute pan. Remove from the heat and toss the pasta with the mussels and clams. Season with salt and pepper. Mound the pasta in the center of an over-sized pasta bowl. Garnish with the grated cheese and chopped parsley.

Like I said, I didn't follow the recipe exactly, but this is basically the way to get this type of dish. Just play around with it:)

Homemade Blackberry Ice Cream!

2010-09-30T10:33:00.001-07:00

I love homemade ice cream, especially when there are great fruits in season. About a month ago, I found some great, big beautiful blackberries, and I decided to make blackberry ice cream! Yes, this is a indulgence, not for those on a "diet" :) But hey, everything in moderation, right?

I have a Cuisinart automatic ice cream maker but this recipe should really work with any ice cream maker.

1 and 1/2 cups, blackberries, lightly smashed

1 and 1/2 cups heavy cream

1 and 1/2 cups whole milk

2 egg yolks

1/2 cup sugar (you can add a little more if you like sweeter, I like it a little more tart)

2 tablespoons vanilla extract

Smash the berries with a mash potato smasher or chop with a large knife. I left it a little chucky because I like small chucks of fruit, but smash as much as you like.

Combine milk and cream in a medium saucepan and heat until it almost boils about 5-8 minutes. Reduce to heat to low.

Meanwhile beat egg yolks, sugar, and vanilla in small bowl until light yellow and smooth, about 1-2 minutes.

Important: Add four tablespoons of hot milk/cream mixture to the egg mixture in the bowl, stirring while adding. This helps temper the liquid, so that you don't get scrambled egg ice cream, eww! Then slowly add the tempered egg mixture to the hot cream/milk mixture in the saucepan, stir while adding it to avoid scrambled eggs!

Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3-4 minutes.

Cool completely (or else it will melt your ice maker ice bowl or ice and never turn into perfectly frozen and fluffy ice cream). When cool add the berries and stir until combined.

Pour into ice cream maker, and let it run for about 45 minutes or longer, until it is thick and fluffly, like what ice cream should look like, it shouldn't be drippy. But keep in mind it will not look as hard as store bought ice cream. It will be better! It is best right when it is done, but you can put it in a air tight container and store it in the freezer.

Little tip I learned, make sure your ice cream maker is not in a hot kitchen, or near a heat source, like a stove that is being used, or your ice cream will never quite set! That may be obvious to some, but not to me. I was hosting a dinner party a while back, and homemade ice cream was the dessert and it never set because I had been using the stove and oven cooking away for the dinner party. The kitchen was just too warm. So no ice cream for us...just berry soup :) The key is just get the ice or ice cream maker as cold and frozen as possible.

Chili and Breadsticks for the Super Bowl

2010-02-09T14:47:00.000-08:00

Chili is a great football party food! I made some along with my mom's homemade breadsticks and it turned out to be an easy and hearty Super Bowl dinner:)

This chili recipe is a copycat recipe of the Wendy's Chili, which I love, a great low fat and hearty option!

P.S. You need a large pot!

Wendy's Chili

Ingredients

2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Tidbits: For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.

Parmesan Breadsticks

1 Tb. Yeast

3 ½ cup flour

1 ½ cup water

½ tsp salt

2 tb. Sugar

Dissolve yeast in warm water, then mix in dry ingredients. Cover 10 minutes to rise.

Topping

¼ c. margarine

¼ c. parmesan, grated

¼ c. mayo

¼ tsp. parsley flakes

¼ tsp. garlic salt

Spread dough in a greased cookie sheet pan. Spread the topping over the dough. Cut dough in slices. Allow to double in size. Bake 350 degrees for 20-25 minutes.

Really Easy BBQ CHicken Pizza!

2010-02-09T14:29:00.000-08:00

I didn't have cilantro for this pic, but I do recommend it!

So this is a really quick dinner idea! And it's really good! I was amazed at what a great pizza crust Boboli pizza crust makes.

1-2 chicken breast, cut in pieces, or you can use precooked chicken pieces you can find in the refrigerated section near the salads, or rotisserie chicken, cut up.

1 regular Boboli Original Pizza Crust (you can find it at most grocers)

Shredded cheddar cheese (as much as you like on your pizza)

Good quality BBQ sauce, my favorite is Dinosaur BBQ's sauce

cilantro

red onion (if you like, I don't)

*just a note, a good BBQ sauce is key in making this really good, if you are a BBQ aficionado, you should really by a jar of the Dinosaur BBQ Roasted Garlic Honey BBQ sauce(find online or in NYC), its one of the betters ones I've had. I am not a fan of too sweet or too spicy BBQ sauces and this one is perfect for me!

First, heat a saute pan with oil and add chicken pieces and a little bit of salt and pepper. Once cooked, add a few tablespoons of the BBQ sauce to saute the chicken in the sauce.

Spread the BBQ sauce on the Boboli bread as you would if it was pizza sauce, however much you like. Add the cheese and the cooked chicken pieces. Garnish with thinly sliced red onions, and chopped cilantro.

Bake at 425 degrees for 10-12 minutes. Voila! All done! Can garnish with extra cilantro, because I love cilantro.

Orange Chicken!

2010-02-09T14:02:00.000-08:00

This is like the orange chicken from Panda Express, but a little bit healthier. It's not deep fried goodness, but it is very tasty! I served this with a yummy fried rice that I also made (if you want me to post it, please comment). It's also good with brown or white rice and sauteed green beans with garlic!

ORANGE CHICKEN

Ingredients

2 lbs boneless skinless chicken, chopped into bite sized pieces

1 1/2 teaspoons salt

white pepper

oil for sauteing

equal parts cornstarch and flour, enough to dredge the chicken pieces

1 tablespoon cornstarch

1/4 cup flour

1 tablespoon gingerroot, minced, or 1 teaspoon ground ginger

1 teaspoon garlic, minced

1/2 teaspoon crushed red chili pepper

1/4 cup green onion, chopped

1/4 cup water or chicken broth

1/2 teaspoon sesame oil

ORANGE SAUCE FOR STIR FRY (mix this together in bowl before you start with chicken)

1 1/2 tablespoons soy sauce

1 1/2 tablespoons water or orange juice (I used OJ)

4 tablespoons sugar(if you use OJ, cut the sugar to about 3 TB)

5 tablespoons white vinegar

1 orange, zest of

Directions

1. Place chicken pieces in large bowl.

2. Stir in salt and pepper.

3. Add cornstarch and flour and toss the chicken so that it is lightly coated with the flour mixture

4. Heat enough oil to coat a saute pan.

5. Add chicken, small batches at a time, and cook until golden.

6. (Do not overcook chicken).

7. Remove chicken from pan and set aside.

8. Clean out the burnt pieces from pan and heat 15 seconds over high heat.

10. Add 1 tablespoon oil.

11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

12. Add and stir-fry crushed chiles and green onions.

13. Add the Orange Sauce and bring to boil.

14. Add cooked chicken, stirring until well mixed.

15. Stir 1 tablespoon cornstarch into the water until smooth and add to pan.

16. Heat until sauce is thickned.

17. Stir in sesame oil and orange zest.

Cafe Rio Copycat!

2010-02-09T13:41:00.000-08:00

Those of you who are in love with the wildly popular, yet regional (unfortunately), Cafe Rio, will definitely appreciate this!

My dad found this online, and tried it out. And guess what? It is pretty darn close, actually, it's just like it. And it's a great remedy for those craving Cafe Rio with no access to it!

This is the recipe for the Pork Salad, so that means, the lime-cilantro rice, the black beans, the pork, and the creamy dressing.

I am giving all the credit to this lady who tweaked the recipe to perfection ...but I am going to help share this secret!

So here is the link to it:

CAFE RIO RECIPE

Apple Dumplings, So Easy!

2009-11-25T08:19:00.000-08:00

I have seen this recipe floating around different sites and recipe books and I thought I'd give it a try! It seems pretty easy and something about apple dumplings in the fall just made me giggle with joy!

You can even make these in place of an apple pie for Thanksgiving...maybe?

Apple Dumplings

2 large Granny Smith Apples

2 (10 once) cans of refrigerated Pillsbury Crescent Roll dough

1 cup of butter

3/4 cups white sugar

3/4 cups brown sugar

1 teaspoon cinnamon

1 (12 once) can of citrus flavored soda, like Sprite, Mountain Dew, or even Ginger Ale

*this is the soda amount in the recipe I found, but it seemed almost too much liquid for me? So next time I may do a little bit less. It was still good though.

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ or whatever soda over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Serve it straight up, or with whipped cream, or ice cream, or both!

Waffle and Dinges Throwdown

2009-10-27T18:02:00.000-07:00

So if any of you are familiar with the Food Network show, "Throwdown with Bobby Flay", you will appreciate this post :)

Just down the street from where we live, the "Wafels and Dinges" truck, a mobile waffle house that makes it's home on various curbsides around New York City, was parked and serving their famous waffles. I had never tried them before, so we decided to have some lunch there. It's great, they serve up little waffles, light and fluffly or chewy, I chose the latter, topped with what ever topping you desire. So on my chewy waffle I had Dulce De Leche and strawberries. So good! Anyway, long story short, we found out through the kids cooking up our waffles that Bobby Flay had just challenged the waffle truck to a "throwdown" and the "throwdown" was currently happening on Columbia Campus. So we found out where it was on campus and got in! It was fun to watch a "Bobby Flay throwdown", and we got to try his own waffle creation. I would write what it was, but we signed a disclosure to not reveal anything until it airs, so I don't know if I would get in trouble if I did say what he made...and they found my blog, etc. So I will just be safe. Well, it was fun to participate in a Throwdown since we often watch that show. Part of the fun living in New York City. You always run into random tapings of shows and movies. :) P.S. If you ever happen to be in NYC and see the "Wafels and Dinges" truck, try it out.

Wild Mushroom Soup And Parmesan Chicken

2009-10-27T17:42:00.000-07:00

If you like muchrooms, you have to try this soup at least once! I have made this dinner a couple of times now and LOVE it! I think it's just because it a "Melissa type of dinner". But my hubby loves it too. If you like mushrooms, this soup is to die for! Even if you don't care for mushrooms, I wouldn't be surprised if you ended up liking them because of this soup! And the parmesan chicken is on a bead of greens, and it adds the perfect touch to this rich soup! It's a great dinner to entertain with!

This recipe is from Barefoot Contessa(and the pics below are hers, too). The soup takes some work, but you can make the stock ahead of time to make it easier.

Cream of Wild Mushroom Soup

Ingredients

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine(I used chicken stock)
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Parmesan Chicken

Ingredients

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Pumpkin Soup with Chili cran-apple relish

2009-10-27T17:35:00.000-07:00

I first tried this soup at a get-together with some ladies in the neighborhood. And one of the dishes brought was this soup. I learned that the lovely lady who brought this got it from Rachel Ray. So I had to make it again at home! It's perfect for this time of year!

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg

Relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Directions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

My healthified version of pumpkin chocolate chip!

2009-10-27T17:16:00.000-07:00

I love pumpkin chocolate chip cookies. So I had some extra pumpkin I needed to use up so I thought I'd make it. Unfortunately, I had no eggs. Well, I put together this recipe that uses no eggs, has less sugar, and has half the amount of butter or crisco. I like the real thing, butter, in recipes...hehehe. I think it makes recipes tastes better. Anyway, it tastes pretty darn delicious for being "healthier"!

3/4 c. brown sugar

3/4 c. white sugar

1/2 c. butter, softened

1 15 oz. can pumpkin puree

2 tsp. vanilla

3 1/2 c. flour, add a little more if needed

2 tsp. baking soda

2 tsp. cinnamon or pumpkin spice

12 oz. milk chocolate chips

Cream the two sugars, butter, pumpkin, and vanilla. In separate bowl, blend the flour, baking soda, and cinnamon. Add to the creamed mixture. Add chocolate chips. Spoon onto lightly greased cookie sheet and bake at 375 degrees for about 7-10 minutes. MY Oven is HOT, so mine was less. Just check to see if it looks cooked and slightly golden. Don't over bake. Makes at least a couple dozen cookies. It makes a lot.

*let me know if this turns out good, because it should. If not, I wrote it down wrong because I "invented" this recipe, and I am sure I wrote the amounts correctly, but sometimes it's hard to keep track of those amounts as your cooking. I am still learning...

My Italian Dinner

2009-10-27T16:59:00.000-07:00

The other night I was feeling like something Italian. So I found a great Fettucini Alfredo Recipe. So easy, but not so light in the ingredient category. Hey, It's Fettucini Alfredo. If you want the real thing, you need to use the real ingredients. This time around I didn't add the peas and prosciutto but, if you wanted to add a more authentic flair, that's the way to do it. I saw many similar cream pasta dishes with peas and prociutto when we were in Italy.

This recipe is from Emeril. He's so great, I have yet to try one of his recipes that I don't love.

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots, minced
1 teaspoon minced garlic
1 cup heavy cream
Salt and freshly ground pepper
1/4 pound prosciutto, julienned
1 cup frozen peas, thawed
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 pound fresh fettuccini

Directions

Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

In a large pot of boiling salted water, add fettuccini and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese

As a little side I made a tomato and basil bruschetta. It's so easy to make. I simply cut up some Roma tomatoes, fresh basil, and added some olive oil. A dash of salt and pepper to taste, and voila, you're done.

With the little toasts, I drizzled a little bit of olive oil on sliced baguette and toasted it in oven. Then I rubbed a halved piece of garlic over the little toasts to add some flavor of garlic.

Corn on the Cob with Parmesan Cheese

2009-10-27T16:48:00.000-07:00

I bought some corn at the farmers market and wanted to do something different with it. This is so good and easy! Makes your corn more rich and hearty!

This recipe is from Giada De Laurentiis.

Ingredients

1/2 cup olive oil
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise

Directions

Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.

Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

My Chicken Tortilla Soup

2009-09-23T16:19:00.000-07:00

So now since it is officially FALL , I thought I'd make a soup for dinner! So Here is what I made. It was really quite easy. I used no recipe, so keep in mind the amounts I put in are estimates of what I used. Soup is really easy to make and difficult to mess up. So just taste it as you go and add more of whatever ingredients you think it needs. Everyone knows what tastes good to them!

MY CHICKEN TORTILLA SOUP

1/2 onion, diced

1/2 jalapeno, seeds and ribs removed, diced (if you like hot, add the seeds)

1-2 garlic cloves, minced

1/2 TBS chili powder

1/2 - 1 tsp of cumin

about 32 oz carton of chicken broth, I used ALMOST all

about 1/4 cup salsa, I used the Tostitos brand

15 oz can of corn, drained

15 oz can black beans, rinsed and drained

1 chicken breast, cooked and shredded OR you can use rotissere chicken and shred it

cilantro and lime for garnish -Definitely use these it you like them, adds a yummy brightness to the dish!

crushed tortilla chips

Saute the onions, garlic, and jalapeno until onions translucent. Add onion powder and cumin. Cook for a minute. Add the chicken broth, salsa, corn and black black beans. Let simmer for a couple of minutes, then add chicken. Let simmer for about 15 minutes.

Garnish with the cilantro, some lime juice, and crushed tortilla chips!

Remember, you can add or take out whatever you like or dislike. This is just what I had at home in my kitchen. Taste as you go. This turned out pretty flavorful and I didn't need to add any salt. But do what you need to do to make it flavorful for you!

I served this with cornbread. I have this really yummy recipe that I use all the time for cornbread. Got it from The Essential Mormon Cookbook. Haha, its a book I got when my husband and I were married and actually got some pretty good recipes from it! It's more on the sweet side, and is soooo moist! You don't need to slather butter or anything on it.

For you weary-eyed health conscious folks, this is a good cornbread recipe, just try it! It can be the dessert, too! (P.S. the soup is relatively very healthy, just don't add the tortilla chips) You'll be just fine!

Corn Bread

1/2 cup of butter, room temperature-very important, so that it blends completely in batter, no butter chunks. (yes that is a full stick, that is what makes it soo good!)

1 cup sugar (yes, this too makes it very yummy)

2 eggs

1 cup yellow corn meal

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups milk

Cream butter, sugar, and eggs. In a separate bowl blend the flour, cornmeal, salt, and baking powder. Combine the wet mixture, dry mixture, and milk. Blend. Bake in greased 8 X 8-inch pan at 375 degrees for 35-40 minutes. Makes 6 servings

Pork Tenderloin with Apple Cider Gravy

2009-09-16T10:27:00.000-07:00

Not the best pic, poor lighting in my apt and I'm not a pro photographer!

I made this for Sunday dinner when we had Josh's parents over. This is a combination of Rachel Ray and Ellie Krieger recipes. I really like pork tenderloin because it is pretty lean and it cooks relatively quickly! Don't get confused with pork LOIN. Pork TENDERLOIN is a smaller and leaner. Each tenderloin on average weighs about 1 lb. So I made two tenderloins (2lbs) for four people on purpose so that I could have left overs for the next day!

I made this rub for the two tenderloins:

1 TB of the McCormick's Grill Mates Montreal seasoning. (You can find this at the grocery store and it's a great easy way to flavor meat)

2 tsp fresh lemon zest

2 TB fresh thymer leaves chopped

Rub a little olive oil around the tenderloins. Then combine the rub ingredients in a bowl and rub all over the tenderloins.

I seared the tenderloins on all sides in a hot skillet ( just until it was browned outside).

Place the meat in a roast pan or you can use a glass dish. Bake at 325 degrees for about 50 minutes. I believe it is about 25-30minutes each pound at 325 degrees. The best way to do it is to use a meat thermometer and take it out when the internal meat temp reaches 155-160 degrees. I didn't have a thermometer and this timing worked just fine.

Wait 10 minutes until you slice it. This helps the juice of the meat to stay inside, instead of run out. (Keeps it moist)

Apple Cider Gravy

4 tsp canola oil

2 shallots, minced

*Shallots are like a combination of a red onion and a garlic, at least that is what it looks like. I love them! They are great for making sauces. Very mild onion flavor, more tender and a little "sweeter" than an onion.

1 cup of apple cider

6 TB of chicken broth

1 TB of apple cider vinegar

1/2 tsp of salt

Saute the shallots in the oil until tender. Add apple cider and reduce it until there are about 4 TB left of the liquid and the shallots are glazed with it. Add the chicken broth, vinegar, and salt. Mix until heated.

* I had a problem with this recipe. It wasn't as thick as I think gravy is, it was more liquidy. And it tasted a little too sour from the vinegar. But if you like it like that, then go for it!

So I added a few more tablespoons of EACH broth and apple cider (not vinegar), and a bit of cornstarch to the consistency I liked. Homemade gravy is great because it's pretty forgivable and fixable.

Little Tip: Mix the cornstarch in a cold liquid first(the broth and apple cider), then put it in the hot liquid(the gravy). If you put cornstarch straight in the hot gravy, it will make clumps. Mixing it in cold liquid first avoids the clumps.

I served this pork tenderloin with a mushroom rice (made with 1/2 white and 1/2 brown rice) and a green salad.

A healthy YET satisfying breakfast sandwich!

2009-09-16T09:52:00.000-07:00

In response to all of us out there trying to eat healthier, I will share a breakfast sandwich recipe I made for my family. Typically, a lot of our efforts to make healthy food leave us feeling a little less than satisfied and sometimes grumpy. At least that is what happens to me! I need flavor, not fat, but good flavor to satisfy my palate and tummy. I could never be successful on a bland, bunny rabbit diet! Just not me! This sandwich is full of lean protein, whole grain fiber, and flavor to help you stay full and satisfied! I got this idea from Ellie Krieger, the dietician chef!

4 100% whole wheat English muffins

4 thick slices of a beefsteak tomato

4 thin slices of low fat mozzarella cheese (if you are really trying to cut down on fat, you may omit this)

4 slices of Canadian bacon (which is actually a very lean alternative to the traditional breakfast meats like sausage and bacon, only 50Cal and 2 g of fat per slice)

chopped fresh herbs, I used chives and parsley

4 egg whites

4 full eggs (or you can just use all egg whites)

Beat the eggs in a bowl, add the chopped herbs and a dash of salt and fresh cracked pepper. Make the eggs as you would an omelette. You can either make 4 separate ones or one big one, and divide it into 4 equal parts.

Heat the Canadian bacon in skillet until browned a bit. Split and toast the English muffins. Then layer all the ingredients on the toasted muffin - egg, omelette, tomato, Canadian bacon, cheese.

Makes four servings! Pretty easy and tasty! And it's very filling!

Mama Mexico!

2009-09-16T09:28:00.000-07:00

Custom-made fresh guacamole right at your table served in a lava rock bowl!

Josh's skirt steak with a prawn and fried bananas

Here is my dish- jumbo shrimp stuffed with crab served on a mango salad

Shrimp fajita stir fry

The classic chicken burrito

For Josh's birthday, his parents treated all of us to dinner at a Mexican restaurant that Josh and I love - Mama Mexico. Located right near our neighborhood, it is quite the surprising find. It's such a bright and festively decorated restaurant with the Mariachi band getting you in the mood for Mexican food! The huge menu is complete with the typical Mexican fare turned up a notch. A few more extra fresh seafood dishes on the menu than your regular Mexican restaurant and creative combinations of tropical flavors made it really difficult for me to choose my dish! We had a fantastic time! The combination of good food and atmosphere will definitely get us to come back to this little jewel of a restaurant. And the local peeps told us there wasn't very good Mexican food in NYC!

A Muffin Top Pan!

2009-09-08T12:55:00.000-07:00

If you are a muffin top lover, there is a pan to make only muffin tops. Great for carb control, 2 muffin tops are better than 2 muffins!
Muffin Top Pan

A new use for Aluminum Foil! Whoohoo!

2009-09-08T12:23:00.001-07:00

So here is an idea for Aluminum Foil! I sometimes get that baked/cooked on gunk that sticks to my pans and shreds my sponge when I try to clean it! Normally, I have some kind of steel wool sponge to work through it, but my resources in our New York apartment are limited! So if you haven't lined the pan with aluminum foil before baking which helps you avoid most cleaning altogether (but I never do that), use foil for scrubbing the stuff off! I just crinkle it up, fill the pan with a little soap and water, and scrub away. It's like a mini aluminum scrubber. I just use the same foil I used to cover the pan while baking. Hey, we are students living in NYC! Just getting the most bang for my aluminum foil!

Easy Roast Chicken for a Sunday Dinner!

2009-09-08T08:02:00.000-07:00

I love roast chicken. There is something so homey and comforting about yummy roast chicken. And it always looks impressive. The only thing is that I have never until now tried to make roast chicken. There was always something intimidating about a entire naked chicken! But I have found a solution for the intimidating roast chicken. I used skin-on and bone-in chicken thighs, legs, and even breasts (for the white meat lover, but dark meat in this case is MUCH more juicy and flavorful). The best part about it is it's cheaper than boneless and skinless chicken pieces, and cooks much faster than an entire chicken!

I HAVE NO PICTURE OF MY CREATION THIS TIME, I'M SORRY!

I used about 6 legs, 4 thighs, and 2 breasts for this amount of rub. You definitely want bone-in and skin-on pieces, it will be moist and flavorful!

Spiced Dry Rub

4 tsp. salt

2 tsp. paprika

1 tsp. onion powder

1 tsp. ground thyme

1 tsp. white pepper

1/2 tsp black pepper

1/2 tsp garlic powder

Mix together in a bowl.

*To save time, you can even double the recipe to store for the next time you make it.

Rub the mix all over each chicken piece, under the skin, too.

I layered baby carrots and onions in a baking dish. Place the chicken pieces on top. You can also place the chicken right on the dish without carrots and onions. I also sliced some lemons and layered them over the chicken to make it look pretty, and garnished with fresh thyme stems.

Bake at 350 degrees for about 1 1/2 - 2 hours. The skin should look crisp and browned.

I served the chicken with garlic mashed potatoes and lion house rolls (you can find the rolls recipe on the internet).

Summer Desserts are my WEAKNESS!

2009-08-25T14:41:00.000-07:00

p.s. I know this pic isn't the greatest, it was a last minute photo. I working on my food photography! (:

I love desserts, especially the fresh summer desserts made with all those fruits that are in season! I have been trying to find a good, yet classic strawberry shortcake recipe. I have tried many, but I think this may be my favorite! I could eat the biscuit alone! I know it looks like a lot of whipped cream in the picture, but it's really not. With all the strawberries, you need that amount! Just maybe eat a healthy salad for lunch and dinner the next day! Hehe...It's all about moderation! That's my version of moderation!

Strawberry Shortcake

Strawberry Mixture

2 pt. strawberries, hulled and sliced

1/2 c. granulated sugar

1/2 tsp, vanilla

For the biscuit:

2 c, all-purpose flour

1 Tbsp. double acting baking powder

1/2 tsp. salt

3 Tbsp. firmly packed brown sugar

1 stick (1/2 c.) cold unsalted butter, cut into bits

2/3 c. plus 1 Tbsp, milk

2 tsp. granulated sugar

For the topping:

1 c. heavy cream, well-chilled

2 Tbsp. confectioners sugar

3 Tbsp, sour cream

Making biscuits: Into a bow!, sift together the flour, baking powder, and salt. Add brown sugar and butter. Blend until it resembles coarse meal.

Add milk and stir until it forms a dough. Drop the dough in 8 mounds on a buttered baking sheet, letting the mounds touch to form a ring. Sprinkle it with granulated sugar and bake the biscuit in a 425 oven for 20 to 25 minutes or until golden. Carefully transfer the biscuit to a rack and cool. Cut the top one-quarter off the entire biscuit ring with a serrated knife. Transfer the bottom to a platter and spoon the macerated strawberries and the liquid over it.

In a bowl. beat the cream with the confectioners sugar until it just holds a soft peak. Beat in the sour cream and beat the mixture until it is stiff. (It is best to use a chilled bowl). Top the macerated strawberries with the cream mixture and the remaining 1/4 of the strawberries and cover the mixture with the biscuit top.

Serves 8. Enjoy!

Yum Yum Dim Sum!

2009-08-25T14:09:00.001-07:00

I have been craving some good dim sum since I got here to New York! So the Dumpling Man was on my list of restaurants to try! It's located in the East Village on St. Marks Place. And it was so good! There are a variety of these little pot stickers to choose from, ranging from the traditional pork to the sweet dumplings like banana! An order of six good-sized dumplings costs about $5! That is a savory steal in New York City. Better yet, you can come between 3pm and 5 pm and it's only about $3.50 for an order of six and a can of soda! Along side these delicacies you can try one of their refreshing and authentic Chinese shaved ice with topped with mango, sweetened condensed milk and malt syrup. Didn't try the shaved ice this time, but it definitely looked delicious! We had the chicken dumpling and banana for "dessert". These dumplings were perfectly seasoned and seared, all we had to do was dip them into the "dumpling" sauce, which tasted like a combination of soy sauce, sugar, ginger, and vinegar. If you are a little more adventurous try one of their specialty sauces, such as a green curry sauce, or a cilantro, cucumber, and coconut milk sauce called the "cool monster". While eating in the little restaurant, the skilled dumpling chefs create their mini masterpieces right in front of you! Who wouldn't like freshly made dumplings? If you haven't tried any dumplings, dim sum, or gyoza (whatever you call them), definitely treat your taste buds to some! And the Dumpling Man does them well! My picky two-year-old even ate them! It's a shame it isn't closer to where we live. But don't worry, I will still be going there as often as possible. Unfortunately, no pics of our adventure there...didn't have the camera with me!