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Oven Roasted Broccoli…..

Posted by on September 29, 2010

Tired of plain old steamed broccoli?  Bring out the natural flavor by doing a quick oven roast.  Enjoy hot, cold, or at room temperature.  I love to squeeze some fresh lemon juice over just before serving.

Oven Roasted Broccoli

1 large head of fresh broccoli, cut into large pieces, large stalk removed (or peel the stalk and cut into large pieces)
2 tablespoons olive oil
1/4 teaspoon granulated garlic powder
3 pinches salt
2 pinches red pepper flakes
2 tablespoons water

1)  Preheat oven to 375′.  Foil line a large cookie sheet and set aside.
2)  Place cut up broccoli onto prepared pan.  Drizzle olive oil over broccoli and sprinkle seasonings over as well.  Toss well with your hands until evenly coated with oil and seasonings.  Drizzle water over broccoli and toss.
3)  Bake for 10 minutes, give a turn, and roast another 5-8 minutes.

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Fresh Rosemary…..

Posted by on September 28, 2010

 Fresh Rosemary.  So beautiful and incredibly delicious.  Very easy to grow in pots or in the ground.  You can dry it for later use.  What to do with it?  Here are a few ideas:

1)  The next time you’re making a pot of bean soup, put a whole sprig in the pot and simmer.  The leaves will get very soft and fall off the stem.  The sprig will gently flavor the whole pot of soup.  Remove the stem when you’re done cooking.
2)  When roasting chicken, gently make a pocket under the skin.  Gently slip a sprig under the skin and roast.  Amazing!
3)  Make your own dipping oil.  Remove the leaves from a sprig and coarsely chop.  Add to 1/2 cup of olive oil.  Add 1 clove chopped garlic and a few shakes of red pepper flakes.  Be sure to refrigerate when you are not using.  Dip away!
4)  Coarsely chop leaves of 2 sprigs of rosemary, 2 cloves fresh garlic, and a couple sprigs of fresh thyme.  Add 3 tablespoons dijon mustard and rub over seasoned pork roast or pork tenderloin before cooking.
5)  The next time you roast potatoes, add a couple of tablespoons of chopped rosemary leaves.
6)  Add 1 tablespoon chopped rosemary leaves to your favorite biscuit recipe…savory and delicious.
7)  Try my recipe for Yogurt, Rosemary, and Garlic Marinated Chicken Breast.  Serve with simple oven roasted potatoes and a fresh salad.

I hope you get to enjoy some fresh rosemary soon!

Have a great day!
Angie

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Homemade Turkey Chorizo Skillet…..

Posted by on September 21, 2010

I LOVE breakfast!  Especially a delicious skillet.  Try making this homemade turkey chorizo sausage.  A little goes a long way.  The sausage is so lean that you have to add a little fat to the pan to prevent it from sticking!  It is best made a couple of days ahead and left to marinade in the refrigerator.  Make the 2 lb. batch and freeze it in 4 to 8 oz. packages.  As always, label and date.

For the chroizo:

Turkey Chorizo Sausage

2 lbs. 93/7 ground turkey
5 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon smoked paprika
6 cloves garlic, crushed
3 ½ teaspoons salt (I like kosher)
2 teaspoons cumin
1  tablespoon sugar
1 teaspoon pepper
4 tablespoons cider vinegar
2 ½ tablespoons water

Blend all ingredients together well in a large bowl. Put into an air tight container or a zip bag and refrigerate for 2 days.  Use or freeze after two days. Label and date.

Turkey Chorizo Skillet

4 medium size red potatoes, or russet potatoes, cut into ½” cubes
1 small red onion, finely chopped
1 tablespoon canola oil + 1 teaspoon
Salt and pepper
4 ounces turkey chorizo
2 tablespoon water

4 ounces shredded sharp cheddar cheese
8 large eggs
1 small bunch of chives or green onions, thinly sliced for garnish

1) Heat a cast iron or a non stick skillet over medium heat. Add oil, potatoes, and onions. Cook for 7-10 minutes, turning often. Season with a couple of pinches of salt and pepper.  When nicely browned, remove from pan and place in a medium bowl. Set aside.
2) Add the chorizo to the pan with the water. Break up sausage with a spoon. Cook thoroughly. Once all water has evaporated, add the potatoes back to the pan. Cook for a couple of more minutes. Divide among four plates and top with cheese.
3) Wipe out the hot pan with a paper towel and place over heat. Add the remaining 1 teaspoon of oil to the pan. When very hot, break your eggs into pan. Cook to your liking. Serve 2 eggs over each plate of potatoes/chorizo. Top with chives.  Serves 4.

*Tasty with hot sauce
*Add any vegetables you like when cooking the potatoes. Peppers and mushrooms are very, very good.

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Savoring Time Together…..

Posted by on September 17, 2010
The Great Smokey Mountains
Spring Break 2010

My Ryan is now in kindergarten.  If I’ve said it once, I’ve said it a thousand times….”where has the time gone?”  I feel like I just brought my little bundle home from the hospital.  I enjoyed him in my tummy and every moment thereafter.  And what about my big boys?  Jack, who is going to be 18, and Christopher, who is 15.  They were 9 and 7 when we met.  They were little boys…now I look at them and I see young men.

Most people know how trying teens can be.  I think the world is an overwhelming, exciting, scary, and full of endless possibilities place.  They are clinging to still being a small child and being taken care of, yet wanting to spread their wings and fly.  Deep, huh?

I decided that since I work from home the beginning of the week, to have Ryan go to our beloved Community Center for the morning, have lunch, and then a bus to school.  This means that I don’t see him from 9:00-3:15.  I dropped him off yesterday and was a complete mess!  Ready for this?  We’re only doing it once a week!  Geeze! 

When the world of raising children seems to be a bit more than you can take, watch this:
The Gift of an Ordinary Day.

Let us appreciate the joy and the challenges our beautiful children bring to us.  I want to really try and savor the time we have together.

Angie

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Appetizers!

Posted by on September 10, 2010

Don’t you just love a good appetizer?  I happen to be doing a couple of appetizer/cocktail parties this month.  You know what I’m getting at, right?  Amazing new recipes!  Yippee!  The beauty of this type of party is that you can have everything prepared ahead of time, no fancy place settings and no rigid serving schedule.   You have great freedom to serve whatever floats your boat.  I like to alternate cold and hot appetizers.  That way you have a break between, you know, to refresh your cocktail and what not!

One of the appetizers I’m most excited about is my stuffed jalapeno.  As you know, I do not fry anything.  Who wants to mess with all that oil when you’re entertaining?!  Stay tuned, this is incredible! Crunchy, spicy, and sweet.   I’ve already posted one of my all time favorites, the Caramelized Onion and Brie Flat Bread, outstanding!  Cold appetizers can be a little challenging.  I don’t really care to serve many cold dips or ordinary fare.  I love bruschetta, but with a twist.  I think it’s nice to serve flavorful and interesting salads.  Something Asian always comes to mind….crisp Asian slaw with a light toasted sesame and rice vinaigrette.  How about a delicious noodle salad,  with spicy peanut dressing?  I could go on and on!

Get ready, we’re havin’ a party!

Have a wonderful day!

Angie

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Salisbury Steak with Homemade Beef Gravy…..

Posted by on September 9, 2010

Forget about TV dinners, this is fabulous!   The best part about it is the ingredient list.  We have a little fiber, equal parts ground turkey, ground beef, and meat substitute crumbles.  For extra flavor, fresh onions and garlic.  If your people have an aversion to “chunks,”  feel free to puree the onions and garlic in the food processor.  I made the recipe large so that you may have some to freeze. 

The best way to freeze is to put the steaks and gravy in the same dish, cover with plastic wrap, right on top of the meat and gravy reducing the amount of air that can get at the food.  Then, cover tightly with heavy duty aluminum foil.  As always, label and date.  It’s easy to write on the foil with a Sharpe pen.  When you’re ready to use, thaw in the refrigerator overnight.  When rewarming, remove the plastic wrap and save the foil.  Add 1/2 cup of water to the pan and cover tightly with foil.  Bake in 350′ oven for 30-40 minutes.  Remove foil carefully!  Serve with mashed potatoes and a simple vegetable.

Salisbury Steak with Gravy

1 cup quick oats
1 ¼ cup water
3 tablespoons Worcestershire sauce
2 eggs
1 medium onion finely minced
2 cloves fresh garlic, finely minced
1 lb. lean ground beef
1 lb. lean ground turkey
1 lb. meatless meat balls crumbled or meat substitute crumbles
2 teaspoons salt
1 teaspoon pepper
2 tablespoons canola or olive oil

For the gravy

1 tablespoon butter
1 tablespoon canola or olive oil
2 tablespoons flour
1 14 oz. can of beef or chicken stock, or Better Than Bouillon, (warm in microwave for 45 seconds)
2 tablespoons sherry
½ teaspoon salt, or more to taste
¼ teaspoon pepper

1) Preheat oven to 350’. Foil line a cookie sheet with sides with non stick foil, or foil with a coating of cooking spray. Set aside.
2) Place oats and water into a large mixing bowl. Allow to sit for 10 minutes. Add Worcestershire, and eggs, mix well. Add minced onion and garlic. Add the ground beef, turkey, meatless crumbles, salt, and pepper. With meticulously clean hands, mix well. Divide into approximately 10-6 ounce balls. Shape balls into oblong patties. Heat a cast iron or non stick skillet over medium heat. Add 1 tablespoon of oil and brown the patties on both sides and place on prepared baking pan.
3) Bake for 30 minutes. While they are baking, prepare gravy.
4) Over medium heat, add butter and oil to the skillet you used for browning. Once butter is melted, add the flour. Stir over heat for about 1 minute. Add warmed stock and whisk well until incorporated. (warm liquid is added to prevent lumps) Stir often to prevent scorching. Bring to a low boil and continue cooking for one minute. Add sherry, salt, and pepper. Taste. Add additional seasoning, or additional stock to thin out if necessary.   Makes 10 servings.

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Glazed Mini Lemon Poppy Seed Cakes…..

Posted by on September 6, 2010

Can you imagine the smell in my house?  I took advantage of this cool day and made these mini poppy seed cakes.   They take only 30 minutes in the oven.  Glaze while they’re still warm.  Lemon zest gives this cake a nice gentle lemon flavor.  The fresh juice from the lemon makes for a delicious and true lemon tasting glaze.  Serve for dessert, also fabulous with brunch.

Mini Lemon Poppy Seed Cakes

2 cups flour
1 ½ cups sugar
1/3 cup poppy seeds
2 ½ teaspoons baking powder
½ teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 eggs
1 cup milk
¾ cup canola or vegetable oil
Zest and juice of one lemon
1 ½ cups powdered sugar

1) Preheat oven to 350’. Coat 4 mini loaf pans with cooking spray. Mix flour through salt together in a large mixing bowl, set aside.
2) In a medium size mixing bowl, measure out milk, oil, and add eggs. Add zest  from the lemon. Juice the lemon into a small mixing bowl and set aside.
3) Make a well in the dry ingredients and add the egg mixture. Mix well. Divide batter among 4 pans. Bake for 30-33 minutes.
4) Allow to cool for at least 10 minutes before removing from the pans. Place on cooling rack with a layer of wax paper underneath. Add powdered sugar to the bowl with the lemon juice and mix well. Drizzle over warm cakes and allow to set up before you store. Store in cellophane bags and tie with a ribbon. Enjoy!

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Labor Day, the last weekend of summer…..

Posted by on September 4, 2010

Well, I can’t believe we’re here already!  I walked out onto the deck this morning and it’s official, fall has arrived.  Anyway, as much as I love fall, I am always sad to see our beautiful garden go and of course, the hummingbirds.  They are still here, buzzing around like crazy, only now, there are babies!  That’s right, babies.  Believe it or not, they are much smaller than their tiny parents.  I also got close enough to see that they had speckles on their bellies.  So sweet.  It was also easy to pick out the little ones by the way they flew around the yard/flowers.  Not as agile as their parents, so funny.  You could tell they were siblings, they seemed to tease and chase each other constantly.  So it’s not just human siblings who drive each other crazy, encouraging….

Time for comfort foods and schedules again. 

The thing I love most about changing seasons is that it’s almost like a new beginning, four times a year.  We have so many chances to make positive changes, don’t we?

Let’s take the journey together.  I will share recipes from my heart if you promise to make them for you and your family, OK?

Have a wonderful weekend and be safe.

Angie

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The UFO is Stripped Toga Baby Eggplant…..

Posted by on August 18, 2010

I needed a little help identifying my most recent UFO.  I called upon the expertise of my friend Dana Joy Altman of Real Food Rehab, a farmer’s market guru.  She promptly sent me the link to Seed Savers Exchange.  I should have gotten a clue by their description; holds well in dried arrangements, yet not bitter.

I have to be honest  I wasn’t impressed.  Having never made this particular UFO, I did some recipe searches and came up with nothing.    I decided to try doing a quick saute in olive oil, garlic, salt, and pepper.  This is quite delicious with regular eggplant.  I then added halved grape tomatoes and fresh parsley.  I was going to then make a soft bread crumb, parmesan, and melted butter topping and bake the dish.  I tasted the eggplant and decided to abort!  I’m not sure if I waited a day too long to use the eggplants.  They were a little tough and bitter.  I bought them on Saturday and did not use them until Monday.  They definitely did not look as plump and happy as they did when I bought them.  Not sure if I want to try again.  I will post something very soon with the purple eggplant variety that you can find most anywhere.

Onto something sweet….that’ll make my flop a distant memory….

Have a great day!

Angie

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Roasted Whole Chicken with Fresh Herbs, Wine, and Potatoes…..

Posted by on August 14, 2010

We had our beloved newly engaged cousin Patrick and his lovely fiance, Shelygan over for dinner last night.  Mustn’t forget that we also had Patrick’s Mom, Sheila over as well.  Have I mentioned that she introduced Joe and I to each other roughly 8 years ago????  Another story for another time….

This was a very special occasion which of course, was very deserving of a very special celebratory menu.  I did what I usually do, I poured over different menus over and over again, changing every last detail of what I’d  be serving.  Whenever planning a menu for entertaining, I am sure to come up with something that will allow me to be with my guests, that’s the point, isn’t it?

Anyway, I’ve completely had it with the heat.  I confined myself to my kitchen, with a/c of course, and turned on my oven.  What’s not to love about lots of garlic, fresh herbs, and wine?  You put all of the deliciousness under the skin so that the meat has unbelievable flavor, even if eaten without the skin.  This dish is special enough for company, and easy enough for a weeknight.  Don’t forget to save the carcass for stock.  Wrap in plastic wrap and into a freezer bag, label and date.  Delicious stock for later!

Roasted Whole Chicken with Fresh Herbs, Garlic and Potatoes

1 3-4 lb. whole roasting or fryer chicken (roasters are larger, I love fryers)
3 sprigs of fresh rosemary
6 sprigs of fresh thyme
5 large cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon pepper
4 medium size russet potatoes, peeled and sliced into wedges
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
1 ½ cups white wine, can be sauvignon blanc, chardonnay, pinot grigio
1 16 oz. package petite frozen peas

1) Line a baking sheet that has 1” sides with non stick foil. Preheat oven to 325’.
2) Peel potatoes and cut into wedges. **Place in large bowl, cover potatoes with water. Set aside.
3) Remove rosemary and thyme leaves from stems, chop finely. Put into a small bowl. Peel garlic and mince, put into herb bowl. Add olive oil,  1 teaspoon kosher salt and  1/2 teaspoon pepper. Mix well. If you make ahead, you must refrigerate.
4) Remove giblets and rinse chicken. Pat dry with paper towel. Carefully run your fingers under the chicken skin, just to make space for the spices and garlic. Generously rub the spice mixture under skin throughout the entire chicken. Rub remaining mixture on outside of chicken and don‘t forget the underside. Place on prepared sheet.
5) Roast chicken for an hour.
6) Drain potatoes well. Put back into large bowl and drizzle with olive oil, add  1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well with your hands. Remove chicken from the oven and carefully arrange potatoes on same sheet as chicken trying not to overlap.
7) Roast another hour. Internal temperature of chicken should be 170’ or higher.
8) Remove from oven, allow to rest for about 10 minutes tented with foil. Carve and arrange chicken pieces, potatoes and peas on a serving platter. Pour juices over chicken and potatoes. YUM!
Makes 4-6 servings.

*If you would like to use chicken pieces instead of a whole chicken, simply put herbs under each piece. (4 breasts or a whole cut up chicken) Arrange potatoes and chicken on baking sheet at the same time. Bake at 375’ for 45 minutes. Add wine and bake another 15 minutes. Add peas and bake another 10 minutes.
**I soak the potatoes in water to keep them from turning brown while waiting to be cooked and to remove some of the starch.  I think they absorb more flavor after soaking.

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