Cooking With Wine (In A Fishbowl-Sized Glass)

Eggs Benny Recipe Posted!

2012-02-22T15:11:00.000-08:00

Hey y'all! I didn't realize how much you chow hounds loved yourselves some eggs benedict. I sure did get a lot of emails begging me to post the recipe immediately, and your wishes are my command. I've edited the Brunch post to include the recipe (thanks Lauren, for typing it all out for me!). You're welcome.

And tomorrow, you have Farmer's Spaghetti to look forward to. Or buttermilk roasted chicken. Not sure yet, but stay tuned nonetheless!

Brunch! Eggs Benedict, Home Fries, and The Best Bloody Mary

2012-02-20T11:02:00.000-08:00

I love brunch. Its an excuse to eat decadent stuff early in the day. And to enjoy a cocktail early in the day, but that's not really the point here (I swear). I love going out to brunch, but all the good places in my city are super crowded at brunch time and don't take reservations. And I hate waiting. My brunch-mates hate waiting, too, because I get super grumpy when I'm hungry (true story). So making brunch at home is a good option and then you can save money and wear your PJs and "forget" to put makeup on. And then you can play on Pinterest afterwards.

This past weekend we had Lauren and Brian over so we could make brunch while the boys brewed beer in the back yard. You know, when I type that out, it doesn't really seem fair. Like, the womenfolk slaving away in the kitchen while the menfolk make gallons and gallons of beer and talk loudly about how hungry they are. But I guess it is sort of fair, because we like to cook and brewing beer doesn't sound like that much fun anyway.

I had been dying to make Bloody Marys at home ever since I got back from Austin, TX where we had a team dinner at Casino El Camino. The website doesn't mention how amazing the Bloody Marys are, but they should. Rumor has it that they put coffee in the mix. And they put like a whole ham sandwich (sans the bread) on a skewer in there. It had bacon! And fresh mozzarella! Yum.

Aside from Bloody Marys, eggs Benedict and home fries were on the menu. The recipe for the eggs Benedict is coming in a later post, because Lauren made it and I wasn't really paying attention to the steps. Stay tuned for that - it was amazing!

Enjoy!

The Best Bloody Mary
Source: Inspired by Casino El Camino
(Makes 1)

2 oz. Effen Cucumber Flavored Vodka (OMG you must use this, its awesome)
4 oz. Zing Zang Bloody Mary Mix (I know its cheating, but this stuff is good. It MUST be Zing Zang if you use a mix)
1 tsp. Worcestershire sauce
1/2 tsp. prepared horseradish
1-2 tsp. (depending on your taste) hot sauce
several grinds fresh black pepper

Garnishes:
pickle spears (I know it sounds weird, but do it. Its amazing)
fresh mozzarella (the little balls work best)
olives
celery
salami or ham chunks

Mix all ingredients in a tall glass with ice. Stir, and top with black pepper. Garnish with pickles, cucumbers, and the cheese, olives, and ham on a toothpick or cocktail spear. Drink. Die.

Home Fries
Source: Adapted from Smitten Kitchen

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes (I used 3 potatoes for 4 people and we had leftovers)
4 tablespoons salted butter
1 onion, finely chopped
1 poblano pepper, finely chopped
Salt and pepper to taste
garlic powder
smoked paprika
bit of cayenne

Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon butter in large regular or nonstick skillet over medium heat. Add onion and and poblano and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, garlic powder, paprika, cayenne, and salt and pepper to taste.

Kicked Up Eggs Benedict

Made by the Lovely Lauren

Source: partly her own, partly adapted from The Joy of Cooking

4 Croissants cut in half (we used the smaller, rounder ones)
8 slices of Canadian bacon
1 cup Béarnaise sauce (ingredients and recipe to follow)
8 large eggs

For the Béarnaise Sauce: (adapted from Joy of cooking)
3 Tblsp dry white wine
3 Tblsp white wine vinegar
3 stalks fresh tarragon, leaves removed,chopped and set aside for later (should be about 4-6tbsp of chopped leaves)
8 peppercorns, lightly crushed
(you can also add one shallot but we didn't have it so she left it out and it still tasted great!)

3 egg yolks
1 1/2 tsp cold water

10 tablespoons butter, melted

In a small sauce pan add vinegar, wine, tarragon stems, and peppercorns reduce by 2/3 on medium low heat. This is where you would add the shallots if you choose to. Once reduced, set aside and cool.

Meanwhile, melt the butter and set aside to cool slightly.

In the top of a double boiler (or glass/steel bowl if you do not have a double boiler) add eggs and water and whisk until the eggs are light and fluffy. Put whole top boiler/bowl over bottom of double boiler with simmering water and whisk eggs consistently until eggs star to harden (about 3 to five minutes).

Once eggs have began to harden take off double boiler and slowly whisk in butter until smooth. Then mix in tarragon leaves and about 1/2 of the reserved liquid a pinch of salt. Taste, if it needs to be a little tangier add more reserved liquid, salt, & pepper to taste. I use about 3/4 of the reserved liquid when you add too much it will taste too vinegary.

Keep sauce warm until ready to serve.

For the poached eggs and sandwich assembly:

In a 4 quart pot, bring a large pot of water to a boil.

Meanwhile, under a low boiler, cook the Canadian bacon. Once done toast the croissant halves. Put two croissant half on each plate and top with one piece of Canadian bacon.

Once the water is boiling add a Tblsp of white vinegar. Create a whirlpool in the water with a large spoon or ladle and crack and egg in the center of the whirlpool. Around the outside of the pot continue to create the whirlpool around the egg. The swirling allows the egg whites to coagulate around the yolk. Once the egg whites have fully coagulated around the yolk the egg is done (it should be about 2-4 minutes, over cooking the egg will cause the yolk to cook which you don't want for the Benny).

Keep the pot at a boil and create a new whirlpool before adding each egg.

As each egg is done finish the rest of the Benny by adding an egg on top of the bacon. Once all the plates are done top each Benny with a portion of the Béarnaise sauce. Decorate each plate with a swirl of siracha!

Meatball Sliders

2012-02-14T19:44:00.000-08:00

Did you miss me? Well, I'm back, even if you didn't miss me.

The weird traveler of the week award goes to....me. I know its totally lame to give an award to yourself, but I deserve it. And I'll tell you why.

Have you ever seen people asleep in the chairs at the gate in airports? How they just fall asleep sitting up and their heads either fall forward on their chests or backwards onto the back of the chair? And you're like, who can sleep like that? That can't be comfortable! And they're snoring in front of a bunch of strangers! And their mouths are wide open! There could be drool!

Yes. Its true. This past Friday, I was that person. Its shameful, but true. I arrived at Austin International Airport on Friday after a long, long week, feeling utterly exhausted. I mean, top 10 most exhausted days of my entire life. Maybe top 5. It literally took everything in me to put one foot in front of the other and not throw a temper tantrum in the security line because people were taking too long to take their belts off. All I wanted to do was sleep for one billion years. And then an extra day for good measure. I arrive at my gate, and realize with dismay that I have an hour and a half until boarding time. What do I do?! I can't wait an hour in a half until I settle into my comfy first class seat (Thanks American Airlines! You rock, I don't care what they say about you!). So I settle into a seat near the gate but away from other passengers and put on my sunglasses, telling myself that I'm just going to close my eyes for a second....

Next thing I know, I awaken with a jolt. I'm not sure exactly what it was that woke me up. It was either the loud snore that escaped since I was sleeping with my mouth wide open, or it was when my chin hit my chest with the power of 10,000 horses. I sheepishly look around and realize everyone within earshot is staring at me. Like, jaws dropped, eyebrows raised, staring. They are probably thinking, "Who can sleep like that? That can't be comfortable! And she's snoring in front of a bunch of strangers! And her mouth is wide open! I think I saw drool!"

Yep, I was that girl. And I get the award. The end.

Too bad that when I finally got on the plane, they served gross airplane food instead of something tasty like these meatball sliders. I love meatballs and am always looking for new ways to make them. I also love sliders because sandwiches are the best food in the entire world. These were amazing. They were juicy and garlicky and the sauce was sweet and the cheese creamy. Nom. They were pretty healthy, too, since they were baked and not fried. You know what that means? Yep, you can eat twice as many.

Enjoy!

Meatball Sliders
Source: Meatballs adapted from Confections of a Foodie Bride; Sauce adapted from Food Network's How to Boil Water

Meatballs:

1 lb ground chuck (I used 90/10)
4 oz dried bread crumbs (I used seasoned whole wheat breadcrumbs)
4 large eggs
4 oz whole milk (I used 2%)
6 oz grated Romano (I used parmesan, romano, asiago mix)
1/2 medium yellow onion, finely chopped
4 cloves finely diced fresh garlic (I used 6 cloves)
2 Tbsp finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh basil leaves

1 tablespoon dried oregano

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients in a large bowl. Make sure everything is mixed in, but do not overmix or your meatballs will be too dense.

Roll meat mixture into balls about the size of a golf ball and place onto the greased baking sheet. Bake for approximately 15-18 minutes.

Sauce:

1/4 cup extra-virgin olive oil

1/2 medium onion, diced

4 cloves garlic, minced

3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped (use the best quality you can find)

3 sprigs fresh thyme, leaves removed and chopped

1 small bunch fresh basil, leaves chopped

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the thyme and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.

Stir in the salt and season with pepper, to taste.

To make sliders:

Top slider size potato rolls (or sliders rolls of your choosing) with one meatball, sauce, and a small piece of fresh mozzarella. Place under broiler (on low) for just a minute or two, until cheese melts and roll starts to brown. Serve and enjoy.

Back in the Saddle

2012-02-12T15:11:00.000-08:00

Oy. My "businses" trip to Austin consisted of far too many late nights and curious cocktails. I've been home for a couple of days and I'm just now starting to feel like a regular person. Evidently sleep isn't a priority in Texas and I arrived home utterly exhausted.

I'll commence cooking, blogging, and living a wholesome life starting tomorrow. Until then....happy Sunday!

Beef Stir Fry with Veggies

2012-02-02T18:40:00.000-08:00

After almost 3 months working at home and avoiding airport food, I hit the road again this week. I actually kind of missed it and was itching to get back to traveling, even though I complain about my fellow travelers and the inevitable 6 AM flight. I'm going to be on the road a lot in the next couple of months and I've decided that we will be implementing an award system to make sure we keep these trips interesting.

Every time I get home from a trip I'll be gracing a special someone with a "Weird Traveler of the Week" award. I think its best to document my favorite instances where I think to myself, "What the....?". One day when I'm old and senile (and may well be a subject of someone else's weird traveler award), I'd like to remember these folks fondly.

And the Week 1 winner is.....the four pageant moms in the Cleveland airport bar!! They were sitting right next to me and each had a garment bag full of tiny jeweled and bedazzled clothing. And they were awfully drunk. They were downing "chocolate cake" shots like it was going out of style (although if you've ever had a chocolate cake shot, you'd know they will NEVER go out of style). They were loudly discussing how little their husbands know about the true (astronomical) cost of participating in pageants. I also wonder if their husbands know how much booze at an airport costs. I'm thinking no. I was alone working on my laptop and I kind of wanted to join in the fun...because after all, I love a chocolate cake shot and I have a per diem allowance for "meals". But I was too intimidated and I was convinced they'd know I was a poser who was just trying to get close enough to get a picture of the bedazzled dresses with my iPhone. So I sat there in silence and posted about it on Facebook instead.

And you know the most curious part? They didn't even have any little girls with them. I mean, where were the tiny pageant queens? I figured they were probably with their daddies, sitting at the gate and wreaking havoc on the poor unfortunate menfolk who don't know how much pageants cost. Suckers.

Anyway! I'm in Austin next week, and I'll be sure to let you know who wins the Week 2 award.

As usual, my random story will be followed by a delicious recipe. I had a flank steak sitting around and needed a way to cook it without making it into tacos (because I'm trying to not be fat). I thought beef and broccoli sounded like a good idea, but since I'm trying to avoid eating too many white foods (like rice), I added a bunch of other veggies so I wouldn't miss the rice (I still did). It was super flavorful, though, and it got the thumbs up from the husband, too. Although, he had his with rice and I spent most of my meal staring at his plate and giving him dirty looks every time he took a sweet, yummy, ricey bite.

Beef Stir Fry with Veggies
Source: Adapted from Ask Aida

2 tablespoons chili-garlic sauce

1 tablespoon Sriracha

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 teaspoon honey

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

1 pound flank steak, trimmed

Salt and freshly ground black pepper

2 tablespoons vegetable oil

6 scallions, ends trimmed and sliced into 1” pieces

4 garlic cloves, minced

1 tablespoon grated ginger

12 ounces snow peas

2 cups broccoli florets

1 red bell pepper, sliced

Whisk the chili-garlic sauce, Sriracha, soy sauce, rice wine vinegar, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 2 (3-4 inch wide) pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.

Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.

Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, the broccoli, the garlic, and the ginger, and cook until just fragrant and starting to color, about 4-5 minutes. Stir in the snow peas, scallions, and bell pepper and cook, stirring occasionally, about 4 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately.

Chicken Enchilada Soup

2012-01-27T16:24:00.000-08:00

I'm all by my lonesome this weekend. My husband took the dog to West Virginia to go camping with some of his friends. I don't really understand why camping in regular Virginia isn't good enough, but I don't make the rules. Well, actually....I do make the rules. Just not the camping rules because camping isn't my thing.

I have been camping once or twice, and I will admit that there ARE some fun things about it. Like fires and s'mores and singing Kumbaya and drinking wine out of a red Solo cup. But really, you can make all of those things happen in your backyard and then sleep in your own bed. Plus, you can sing Kumbaya any time you want, even indoors.

So anyway, I was really excited about my quiet, relaxing weekend. Except that they've been gone for approximately 5 hours and I'm already bored. I walked to the gym, did my personal trainer workout (personal trainer - if you are reading this, I've totally been doing the workout religiously like you instructed), and then walked home. Then I booked a flight to Boston for work and gossiped on IM with a co-worker. And now its 7:30 and I'm sad that I already watched all of my trashy TV on the DVR. So I guess its time to pour a glass of wine and get to blogging.

So - my husband had asked me to make him "something kind of like chili but not chili" that he could bring camping. I decided that chicken enchilada soup is totally kind of like chili but not chili, and I had most of the ingredients on hand. I did some googling and came across some ideas, but nothing sounded exactly how I wanted the soup to be. So I just sort of winged it and figured that my husband and his friends would likely be a few drinks in before they ate the soup. That sort of thing gives you some leeway. Turns out I didn't even need leeway because this soup was delish! Yum - I'm going to have the one bowl that didn't fit in the Tupperware right now.

Enjoy!

Chicken Enchilada Soup
Source: My own, inspired by Emeril and Dainty Chef

4 tablespoons butter
4 tablespoons flour
2 cups milk (I used 2%)
4 cups chicken stock
1 16 oz. can enchilada sauce
3 tbsp tomato paste
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp cayenne
1 tsp cumin
6-8 corn tortillas, cut into bite-sized pieces
2 tbsp olive oil
1 onion, chopped
1 Anaheim pepper, finely chopped
1 jalapeno, finely chopped
1 cubanelle pepper, finely chopped
2 tablespoons garlic paste (either make it yourself by pasting minced garlic with salt, or from a tube from the grocery store)
1 can Rotel (tomatoes and green chiles)
1 can black beans, drained
1 can corn, drained
1 rotisserie chicken, skin removed and shredded
sour cream and cilantro for garnish

Melt butter in a large dutch oven. Add flour, stirring constantly until smooth to make a roux. Alternate adding in milk and chicken stock slowly, and stir to combine. Bring to a soft boil and simmer for a few minutes, allowing mixture to thicken.

Add enchilada sauce, tomato paste, spices (onion powder, garlic powder, chili powder, paprika, cumin, and cayenne), and corn tortilla pieces. Stir to combine and continue to let simmer.

Meanwhile, heat olive oil in a separate skillet. Add onions, all peppers (Anaheim, jalapeno, and cubanelle), and garlic paste. Saute for several minutes until vegetables are soft. Add to soup mixture, and stir to combine.

Add the black beans, corn, and shredded chicken to the soup pan. Simmer on medium-low for 20-30 minutes, stirring occasionally.

Serve with sour cream (I used low fat) and cilantro.

Roasted Sea Bass with Pineapple Avocado Salsa

2012-01-23T19:52:00.000-08:00

Please excuse me while I write this mediocre blog post. I'm multi-tasking and the other task at hand is watching The Bachelor. Oh, the sweet, sweet, ridiculousness that is The Bachelor. Every season brings us to a higher level of crazycakes. I don't even care if its real or not (probably not), or if the show never actually results in a long-standing relationship (I think The Biggest Loser actually has a better marriage rate than The Bachelor, and, well....that's not even the point of THAT show). I just love the drama and the meltdowns. It makes me feel better about myself, too. I mean, I might have had a crazy tendency or two back in my dating days, but these ladies take it to an entirely new level.

My favorite is when the girls get really upset when the bachelor goes out with the other chicks on the show. Um, that is....kind of the whole premise. There is only one bachelor and 25 ~~lunatics~~ ladies....so sharing is what happens here. And then they also cry a whole lot. I guess if someone stuck me in a house with a bunch of people trying to beat me at something and said house was filled with booze and no TV and a bunch of crazy people, I'd cry a lot too.

Anyway! I won't talk too much about tonight's episode in case you haven't watched yet (you know you watch The Bachelor, too, don't even lie). Time to move on.

By the way. I know my last few posts make it sound like I don't do anything besides pin stuff and watch trashy TV. I mean....I do those things. A lot. But I swear I have other hobbies. Like taking pictures of my food.

Onward! Roasted Sea Bass and pineapple avocado salsa. I had it in my head that the fish for this dish HAD to be sea bass, and even though it cost ~~2 million dollars~~ a lot per pound, I bought it anyway. I hope my husband isn't reading this, because I think you can see through that crossed out text.

This dish was seriously tasty. I love avocado on anything and it was perfect with the pineapple and the buttery fish. Plus, it was healthy and we all know that's important. You know, in case we get invited to be on The Bachelor and have to hang out by the pool in bikinis with 25 of our favorite lunatic friends.

Enjoy!

Roasted Sea Bass with Pineapple Avocado Salsa
Source: Adapted from Pink Parsley, salsa originally from Everyday Food, Jan/Feb 2012

2 avocados, diced

2 cups finely diced pineapple (use fresh here, I think it makes a difference)

1-2jalapenos, depending on size, seeds and ribs removed, finely chopped

1/2 small red onion, finely chopped

1/2 cup finely chopped fresh cilantro

juice of 2 limes

2 cloves garlic, minced

salt and freshly ground black pepper

1 tsp garlic powder

1 tsp chipotle chili powder

4 white fish fillets (5-6 oz each...I used Chilean Sea Bass and it was wonderful)

1 Tbs olive oil

Preheat the oven to 425 degrees.

In a medium bowl, combine the pineapple, jalapeno, cilantro, red onion, lime juice, and minced garlic. Season with salt and pepper to taste and set aside.

Pat the fish dry with paper towels and season with salt and pepper, garlic powder, and chipotle chili powder.

Heat the oil in a large oven-safe skillet until very hot, but not smoking. Saute for 1-2 minutes per side, or until they are very light golden-brown.

Remove the pan from heat and transfer it to the oven. Cook 5-7 minutes, or until the fish is opaque throughout and flakes easily with a fork.

Top fish with salsa and serve immediately.

Asparagus, Goat Cheese, and Chicken Sausage Fritatta

2012-01-19T18:30:00.000-08:00

I'm still obsessed with Pinterest. I haven't learned much besides that I need a humongous raise and much bigger closets. And some sort of crafting skill would help. And better hair because my hair would NEVER look like most of the hairdos I see on Pinterest. And a really big, hungry family.

There are also a lot of motivational workout photos that people pin. They make me giggle. They're like a picture of a model or bodybuilder in the background with some sort of message that is supposed to inspire you like, "This simple workout will make you the best you that you can be. BELIEVE IT!!!". As if doing 50 crunches and 10 squats will make you look like the chick in the picture. I think high school girls should totally be banned from pinning things.

However, I guess the motivational pins have been working on me, after all. I have been working out quite a bit, and I almost have a six-pack like the girls on Pinterest. Just kidding. Pretty sure that will never happen, but at least I can almost fit into the skinny jeans I bought a size too small and haven't been able to get past my bum since they arrived in the mail (4 months ago).

This fritatta will help you get into your skinny jeans, too. It probably won't give you a six-pack, though. Sorry. I made this last Sunday during beer brewing day at our house. Yes, there is beer brewing day at our house. It occurs every Sunday and I have to beg for a small sliver of the kitchen during this time and its especially fun when I come home with 12 bags of groceries and the freezer is full of bowls of yeast. Anywho, I made the fritatta and it disappeared in minutes (I guess brewing beer makes the menfolk hungry), so I had to make another one. It was tasty! I just kind of made it up as I went along and used what I had in the fridge. I'm sure there are a million varieties out there.

If you were me, you had this with a side of arugula dressed with lemon juice and olive oil. If you were a man, you had this with a side of several beers. To each his own, I say.

Enjoy!

Asparagus, Goat Cheese, and Chicken Sausage Fritatta
Source: My own, inspired by...my love of goat cheese and the general concept of a fritatta!

8 eggs, beaten
1/2 bunch of asparagus (about 12 spears), ends trimmed and cut into 1-2 inch pieces
1 8 oz. container of crumbled goat cheese
2 links of chicken sausage (pre-cooked), chopped (I used roasted garlic/apple flavored sausage)
1 shallot, minced
4-5 cloves roasted garlic, minced (my grocery store has this in the salad bar - you can buy by the ounce)
3-4 sprigs fresh thyme, leaves removed and minced
1 tablespoon olive oil

Preheat oven to 350.

Heat olive oil in a 12" skillet (make sure its oven proof!) over medium high heat. Add sausage, and cook until crispy and it starts to give off its fat. Add the asparagus and shallots and saute until soft. Pour in the eggs and add the goat cheese, garlic and thyme evenly over the eggs.

Let the egg mixture cook in the pan long enough for the bottom to set and start browning, about 2-3 minutes. Once the mixture starts pulling away from the edge of the pan and doesn't look "wet" any more, gently tilt the pan so the wet mixture from the middle flows back to the bottom of the pan so it continues to set.

Then, remove the pan from the stove and put it in the oven. Bake at 350 until top starts to brown slightly, about 15-20 minutes.

Slice it, and eat it!

Pork with Pears and Shallots

2012-01-15T16:22:00.000-08:00

So, I just discovered Pinterest.

I'll see you in like a month. Maybe two. I'll be busy becoming crafty. I mean, its true that I've never made jewelry or pillows or furniture, but that doesn't mean I can't. It just means that I haven't wanted to. Until I met Pinterest. I can TOTALLY re-upholster an entire couch. And sew a onesie with an attached tu-tu for a child I do not have. And bake cupcakes that look like Angry Birds.

This whole concept is terrible for keeping my delusions at bay. And especially terrible for my quest to eat healthier. I don't see many folks pinning salads.

Anywho, I need to get back to pinning and my plans to completely redecorate my house with my own two hands, a burlap sack, some spray paint, and a glue gun. But I leave you with this pork recipe. It was so tasty. I love me some pears, and they went perfectly with this pork (I know I make pork like 3 times a week....its the other white meat!!). Enjoy!

Pork with Pears and Shallots
Source: adapted from Bon Appetit, January 2010

3 Tablespoons olive oil

4-5 garlic cloves, minced

1-2 Tablespoons chopped fresh thyme

1 1 1/4 lb pork tenderloin, trimmed and silver skin removed

3 large shallots, peeled, stemmed, and quartered

3 unpeeled Bosc pears, cored and quartered

4 teaspoons butter, at room temperature

2 teaspoons all-purpose flour

1 1/2 cups white wine (I used Chardonnay. And then drank some)

1 1/2 cups low-sodium chicken broth

3/4 cup pear nectar (you can find this in the Latin foods section of your grocery store)

kosher salt and black pepper

Preheat the oven to 475. Combine the oil, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and thyme in a small bowl. Toss half the mixture with the pears and shallots, and rub the other half over the pork.

Heat a large ovenproof skillet over medium-high heat. Add the pork and shallots. Brown the pork on all sides, about 7 minutes total, and toss the shallots occasionally. Transfer the shallots to a platter, and transfer the pork to a baking sheet and place in the oven. Bake until an instant-read thermometer reads 145 (don't overcook!!), about 10-15 minutes.

Meanwhile, using the same skillet, saute the pears over medium-high heat, turning once or twice, until browned and softened. Transfer the pears to the platter.

Mash the butter and flour together in a small cup or bowl. Add the white wine to the skillet, and cook, scraping up the browned bits. Add the chicken broth, pear nectar, and pear nectar to the same skillet. Boil until sauce thickens, and season with salt and pepper.

After pork has rested at least 10 minutes, slice and arrange on the platter with pears and shallots. Drizzle sauce over the platter, and serve with additional sauce if desired.

Crockpot Korean Short Rib Tacos

2012-01-12T19:54:00.000-08:00

Short ribs are so, so good.

Did you know that this summer is the Olympics??? I love the Olympics. Especially gymnastics.

When I was younger, I was OBSESSED with gymnastics. The year that I was 12, I taped (like, on a VCR) every second of the 1992 women's gymnastics broadcasts. Then I would watch them over and over again, while I practiced my handstands and front walkovers. Except that my handstands didn't really count as "standing on my hands" because I had to do do them against a wall because, well, I didn't have very good balance. Or muscles. And the front walkovers never ended well because....I couldn't do a front walkover. They started out okay, I even had pretty nice form. But then the back half got a bit messy. Good thing I had a twin-sized mattress to "land" on, or I'd have a broken back like 500 times over. Its actually shameful that I never got even a little bit good, because I would seriously do this for hours on end, several days a week. I wonder what could have happened with my life if I was that dedicated to my schoolwork.

I laugh about this all today, because I can see now how completely delusional I was. I mean, I actually thought that I could BECOME a gymnast. I was convinced. The thing is.....I'm not exactly a delicate flower, if you know what I mean. As an adult, I'm 5'11" and constantly trying to lose 10 pounds (okay, 15....GEEZ!!!). As a child, I was shorter and weighed less....but only in comparison to my adult self and not necessarily in comparison to the other kids. Or, to gymnasts.

Sadly, my gymnastics career was short lived. By the time the 1996 Olympics came around, I discovered that perhaps basketball was a better sport for me and gymnastics didn't seem so glamorous any more. Besides, basketball shorts are way more comfy than leotards.

Either way, I'm still really excited about the Olympics this summer and will totally DVR all of the gymnastics. I'll try to refrain from handstands and front walkovers in the living room, though. Because we don't have a twin mattress and I have breakable decor.

So! Let's talk about short ribs. I've seen this recipe for crockpot Korean short ribs all over the blog world. Some of these blogs even have followers that aren't their immediate family members (or famous weathermen!!). Imagine that. Anyway, I've been dreaming about these tacos for a long, long time. Because I looooove me some short ribs. They were sweet and spicy and just all around yummy. And the best part? The crockpot does the work so you can practice your gymnastics in the back yard while dinner is cooking.

Crockpot Korean Beef Tacos

Source: adapted from My Life as a Mrs. and Pink Parsley

For the Cucumber Slaw:
1 English cucumbers

3 teaspoons rice vinegar
1 teaspoon sugar
2 pinches of salt
crushed red pepper flakes to taste (I used a lot!)

For the beef:
5 pounds beef short ribs

1 1/2 cups low sodium soy sauce
1 2/3 cups packed brown sugar (I used Splenda brown sugar to save some cals, worked just fine!)
12 cloves garlic, minced
4 tablespoons grated fresh ginger (fresh is a must!)
6 tablespoons rice vinegar
3 tablespoons dark sesame oil
2 tablespoons vegetable oil (not olive!)

2 teaspoons crushed red pepper flakes

For the tacos:
small taco-sized flour tortillas
cilantro

3 scallions, chopped
sriracha

Slice cucumbers as thin as you can get them and place in a bowl. Add the rice vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use.

Spray a slow cooker with non-stick cooking spray and add the short ribs. In a small bowl, whisk together remaining ingredients until combined; pour over the ribs. Cook on high heat for 2 hours and then reduce to low and cook for another 3 1/2. You know its done when you can see the meat falling off the bone. When ready to serve, take out of crockpot, remove bones, and shred.

Warm taco shells in the microwave. Add shredded beef, cucumber slaw, scallions, and cilantro. Drizzle with sriracha and serve! We had this with some roasted broccoli and it was perfect!

Spicy Southern Beef Brisket with Pan Fried Brussels Sprouts

2012-01-08T13:01:00.000-08:00

Its that time of year again. The time that everyone decides its time to get in shape and they descend upon the gym with a vengeance. The parking lot is full, there aren't any lockers or cubbies for you stuff, you have to get to your group classes like an hour in advance to get a spot, and there is a larger than usual abundance of sketchy sweaty guys lurking in the corner.

But unlike a lot of people, I don't really get annoyed by the crowds. I know this is hard to believe, because I pretty much get annoyed by everything (especially my fellow travelers, that you can read about here). But I think new people should get a lot of credit for braving the gym when they've never been before and its so crowded with mean "regulars". I was in line for spin class the other day, and these 2 girls (regulars of course) were talking about how much they hate new people clogging up the locker room and hogging the equipment. They were ESPECIALLY annoyed that a non-regular would dare to come to spin class. No matter that at some point, THEY attended their first spin class and possibly sat on a bike that a regular wanted. One was like, "they should make new people go to a satellite gym in the parking lot so that way they can just annoy each other and stay out of our way". And the other is like, "Totally. And then once you go three times a week for sixth months you can apply to come to the real gym with the rest of us". Ouch. That's harsh. Even harsher than I would ever be...I mean, at least I think other people should be allowed to fly on the same airplane as me (as long as they don't do anything to annoy me).

Anyway, spin class this morning filled up about 30 minutes before the class started, and there were some pissed off people. I wasn't one of them because I know you have to get there early and that if you don't, you give up your right to b!tch about it if a newbie is perched on your favorite bike. I thought the newbies did a pretty good job, and I only have two complaints to file.

First - I understand that bike pants/shorts are not always the most flattering or comfortable things on earth (no matter who you are). But, it IS a requirement to ACTUALLY WEAR pants or shorts of some sort during class. You can't just wear your underwear. You know who you are, blond girl in the front. Other people have to sit on those seats.

Second - I know that spin class is hard. You sweat a lot and breathe really hard (panting, even, is okay if you do it quietly). At the end of an especially difficult song, the instructor even appreciates a nice "whoo!!!" from the crowd. Those are examples of approved noises. Unapproved noises are loud groaning, exaggerated "UUUHHHHH"s, screaming, or any sound that indicates that you are dying. Its hard to concentrate on my own workout if I feel like I have to be ready to give you CPR any minute. The class is hard, but its not THAT hard.

Other than that, I think the newbies are delightful. It takes a lot of guts to go to the gym for the first time when its crowded and it feels like everyone besides you knows what they are doing. It also takes guts to go to the gym without pants.

Well, on to food! My sister in law made this brisket awhile back and was raving about how good it was. I'm always a fan of anything cooked in cola. Sounds weird, tastes delicious. This came out perfectly....really tender and juicy, and it was the perfect amount of spicy vs. sweet. I also trimmed most of the fat off to save some calories, and I don't think it sacrificed the flavor at all. Served this with spicy sauteed brussels sprouts and oven roasted potatoes. Enjoy!!

Spicy Southern Baked Beef Brisket
Source: Southern Living, December 2011

1 (12 oz) bottle chili sauce

2 cups ketchup

3 cloves garlic, minced

1 ¼ cups cola

1 (1.9 oz) package dry onion soup mix

1 (3-4 pound) beef brisket flat, trimmed

Preheat oven to 350.

Stir together first 4 ingredients and both envelopes from soup mix package in a large bowl.

Place brisket, fat side up, in an aluminum foil-lined roasting pan. Pour chili sauce mixture over brisket.

Bake, tightly covered, at 350 for 4 to 4 ½ hours or until fork-tender. Remove from oven; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife, and our pan juices over slides.

Pan Fried Brussels Sprouts with Siracha, Honey and Lime
Source: Authentic Suburban Gourmet

1 lb. Brussels sprouts

2-2 1/2 T Siracha

2 cloves garlic, minced
3 T. Honey
1 T. Lime juice
Salt and pepper to taste
Olive oil for frying

Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.

In a small bowl, whisk together the sriracha, garlic, honey and lime juice. Set aside.

Use a large skillet and add a couple of tablespoons olive oil and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt and pepper during cooking process. Transfer to a medium bowl and toss with the sriracha, garlic, honey and lime sauce. Taste for any additional seasoning and serve.

New Year's Eve Menu

2012-01-02T18:31:00.000-08:00

And by "menu", I mean the few small things I was responsible for contributing to a LONG list of NYE foodstuffs. We did a progressive dinner with some friends who live in the neighborhood and we got to be first. This means I only have to prepare appetizers and people only stay for an hour before moving on to wreak havoc on someone else's house!! I spent hours reading through all my cookbooks and favorite blogs until I found the perfect mix of appetizers and drinks. And then my husband nixed them and said he wanted meatballs and something "stuffed". Alrighty then! We also couldn't agree on a specialty drink, so we did a boys' drink and a girls' drink. And I'm awfully thankful for that, because there's no way I'm drinking something with a main ingredient called "bitters". Ew.

I'd deem New Year's Eve a success....we had lots of yummy food and delicious drinks and no one embarrassed themselves (too badly). We ate Papa John's the next day and laid around like slugs and watched too many episodes of Friday Night Lights (love that show! I know I'm like 3 years late to that party, though). And today it was back to the reality of leaving the house and getting dressed...we went hiking with the pup (my husband will probably tell you that is wasn't really hiking, but rather just walking. But I think that if its in a state park and there are uphill parts, its hiking). And THEN I went to spin class. I am a fitness warrior of epic proportions.

I'm thinking 2012 is going to be awesome. How can it not be when you start it off with Pear Sangira, Meatballs with Blackberry Pinot Noir Glaze, Black-Eyed Pea Dip, and Bacon-Wrapped Dates Stuffed with Blue Cheese? I mean, really.

Pear Sangria
Source: Adapted from Pink Parsley, originally from Bonne Femme Cookbook

6 oz pear vodka (Absolut is probably best, but Smirnoff makes one, too)
2 oz freshly squeezed lemon juice
6 oz pear nectar (can be found in the Mexican/Latin food section of the grocery store)
3/4 bottle sparkling wine (I used Prosecco)
thinly sliced pear slices, for serving

In a pitcher, combine all ingredients (except pear slices), and chill. When ready to serve, pour over ice and garnish with pear slice.

Blackberry Pinot Noir Glazed Meatballs
Source: Adapted from Confections of a Foodie Bride

1 Tbsp extra-virgin olive oil

1/4 cup shallots, finely diced

2 cloves garlic, minced

1 cup blackberry preserves (seedless)

2/3 cup Pinot Noir

Splash of balsamic vinegar

Fresh ground black pepper

pinch of salt

1 lb meatballs, cooked (meatball recipe to come)

Heat oil over med-high heat and saute the shallots and garlic in a saute pan. Add preserves, Pinot Noir, balsamic vinegar, and a few grinds of black pepper. Bring to a boil and reduce heat to a simmer.

Increase heat to med-high and reduce until the sauce thickly coats the back of a spoon. Add salt if needed.

Put meatballs in a crock pot set to low and pour the cooked sauce over them. Stir to coat and leave on low until ready to serve.

Arrange meatballs on platter with toothpicks and serve warm.

Black-Eyed Pea Dip
Source: Pioneer Woman

1 can (14-ounce) can black-eyed peas

1/4 whole onion, finely chopped

1/4 cup sour cream (I used low fat)

16 slices jarred jalapenos

1 cup grated sharp cheddar cheese (I used 1/2 low fat cheddar, 1/2 monteray jack)

3 tablespoons salsa (I used store-bought roasted garlic salsa)

Hot Sauce, to taste (I used 2 tablespoons or so)

Salt And black pepper to taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips!

Bacon Wrapped Blue Cheese Stuffed Dates
Source: Dacor (although this recipe is all over the internet)

20 large dates
block of blue cheese, cut into small pieces (about half the size of your pinkie finger)
10 slices of bacon (uncooked), cut in half
20 toothpicks

Preheat the oven to 375°F. Grease sheet tray to prevent sticking.

Using a sharp knife, carefully make a lengthwise slit into each date. Spread each date open slightly and carefully remove the pit. Fill each date with a piece of the blue cheese.

Take one of the dates and wrap it with half a slice of bacon. Insert a toothpick to secure the bacon to the date. Repeat this with the remaining dates and bacon.

Place the wrapped dates onto the prepared sheet pan. Place in the oven and bake for 15-20 minutes or until bacon is crisp.

Remove and serve.

Easy Sauteed Salmon and Veggies. And a Cantore Story!

2011-12-28T08:34:00.000-08:00

You guys. Remember my post about the weather? And how I mentioned my secret crush (I guess its not so secret any more!!!) on Jim Cantore from The Weather Channel and how I used to watch his Tropical Updates religiously when I was younger?

Turns out that my brother and sister-in-law's neighbor works for The Weather Channel. And since my blog is so awesome (or so they tell me), my sister in law sent it to her neighbor who got a kick out of the weather post and had her husband (who's the one who actually works at The Weather Channel) show it to Jim (I think we're on a first name basis now. Read below and you'll agree).

Well, Jim seemed to get a kick out of it too, because he autographed a photograph of himself in a hurricane and wrote me a little personal note. It says, "Ann, Thanks for Watching :-)" and then he signed it Jim Cantore with a little picture of a hurricane. Swoon!!

My brother and sister in law wrapped it up (along with some other Weather Channel paraphernalia) for me for Christmas and it was the best present EVER (well, except for my iPad, but I'm sure Jim understands how awesome an iPad is). I laughed so hard I cried. And then I framed the picture and sleep with it under my pillow every night.

What?? Totally kidding about that part. I swear I'm not a lunatic. I just really like The Weather Channel and its fearless on-air personalities.

ANYWAY, thanks Jim! I love my picture and Weather Channel lunch box!

Now! On to cooking. This meal was super easy but it was so delicious and healthy, I decided to bless the interwebs with its presence. And I also decided to tell you all about a little secret called Jane's Krazy Mixed Up Salt (can be found here). So good! I'm sure you can mix all the spices yourself (if you knew what they were), but I like Jane and I think you should get a can. So, do that.

Sauteed Veggies with Garlic Butter
Source: my own, inspired by the Franklin Inn, Richmond, VA
(serves 2)

Small handful green beans (about 15 or so, trimmed)
1 red bell pepper, thinly sliced into strips
1/2 red onion, thinly sliced
10 mushrooms (I used baby portabellas), sliced
1 small zucchini, cut into matchsticks
1 1/2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon Jane's Krazy Mixed Up Salt
splash of dry white wine
splash of soy sauce
1 pat butter, unsalted

Heat oil in a large skillet over medium/medium high heat. Add green beans first, stirring for a few minutes to coat. Add the garlic and the rest of the veggies and saute for several minutes until soft. Add white wine, soy sauce, and mixed up salt, stir, and cook for another couple of minutes. Add butter and toss to melt. Serve immediately with the salmon.

Pan Fried Salmon with Jane's Krazy Mixed Up Salt
Source: Jane, I guess

2 filets salmon, skin removed
2 tablespoons butter
1 tsp garlic salt
fresh ground black pepper to taste
1 tablespoon Jane's Krazy Mixed Up Salt

Heat butter in a skillet over medium high heat. Sprinkle garlic powder, pepper, and mixed up salt on the salmon filets (both sides), and press down to adhere. Add salmon to the pan and sear on both sides. Then allow to cook additional 3-4 minutes or until fork tender. Don't overcook or it will become dry. A little medium-rare salmon never hurt anyone.

Enjoy!

Bourbon Glazed Chicken Breasts and Peppermint Mocha Martinis

2011-12-26T12:26:00.000-08:00

Are you smarter than a 4th grader? Turns out that I'm not.

A couple of months ago, I was in Atlanta visiting my siblings and one night, my sister brought over some tests to grade while we hung out at our brother's house. She teaches fourth grade. The quiz was Social Studies and I helped her grade them. And by "helped", I mean looked over her shoulder and indignantly deemed her the meanest teacher of all time. She marked some poor kid's answer wrong because the "T" in Tennessee looked like it MIGHT not have been capitalized! Then I took the test and was REALLY glad she's not my teacher. Because she's mean AND her tests are super hard.

I'm not really sure how it came about, but at some point, we decided that instead of playing a family game of Wii bowling or cards at Christmas, this year, we would play "Are You Smarter Than A Fourth Grader?". We would print out tests from my sister's class and everyone would take them to be graded by the mean teacher (who wasn't allowed to participate because that wouldn't be fair). Whoever won would have bragging rights and whoever lost would be mocked and ridiculed for years to come.

The subjects were Social Studies, Science (specifically related to the moon and its phases), and analogies. We all got a test and a pen (and a cocktail, of course...this isn't the lame kind of fourth grade) and got to work. Grammar and spelling count, show your work, and no talking during the test. It was intense. Did you know that Amarillo was NOT the capital of Texas? Or that half the moon is always dark? And that there is something called the Gibbous phase in the lunar cycle (or something like that)? Or that the order of the words in analogies count (of course everyone knows that, except, evidently, my brother)? Or that the Louisiana Purchase wasn't purchased from Spain??

I'll go on the record by saying that the test was totally unfair! Because its been a long time since I was in the fourth grade and since I was a business major in college, I didn't have to take classes like Science and Social Studies. I...um....came in last. I think I got a C. My brother and my Dad tied for first, and neither was happy to not have that spot all to themselves. There was a lot of yelling and heckling the teacher and desperate attempts at convincing her to give up another half a point here and there.

I still think I'm smarter than the rest of my family, though. I did, after all, get the Physics Award junior year in high school. And I kicked all their sorry butts at Wii bowling the next night.

ANYWAY, I made this chicken last week when we had some friends over. You always know its a success when their plates are clean 5 minutes after sitting down for dinner. Or maybe they just hadn't eaten in days. Who knows.

The chicken was super moist and had the perfect amount of spice vs. sweetness. I don't usually love chicken on the bone, but it was a must for this one. Skin, too. I served it with truffle roasted potatoes and Brussels sprouts. And peppermint mocha martinis, of course. Yum!

Roasted Bourbon Glazed Chicken Breasts

Source: How Sweet It Is

4 large, bone-in split chicken breasts (skin on)

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons olive oil

1 1/2 cups bourbon

1 1/4 cups brown sugar (I used 1/2 regular brown sugar, 1/2 Splenda brown sugar)

3 garlic cloves, minced

2 teaspoons apple cider vinegar

2 tablespoons worcestershire sauce

2 tablespoons honey

1 teaspoon ground mustard

sage, if desired

Preheat oven to 425 degrees F.

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken.

In a bowl, combine salt, pepper, paprika, chipotle powder, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side. When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze.

When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.

Peppermint Mocha Martinis
Source: Adapted from Pink Parsley

2 oz. Peppermint Mocha Kahlua
2 oz. Whipped Cream flavored Pinnacle vodka
1 oz. skim milk

Add ice cubes to a martini shaker. Add Kahlua, vodka, and milk to the shaker and shake well. Pour through strainer into martini glasses (making sure the ice stays in the shaker and not in your glass). Garnish with mini candy canes, and enjoy!

Lamb Chops with Red Wine Mushroom Sauce and Tuscan White Beans

2011-12-18T10:11:00.000-08:00

I love lamp. I mean lamb! I love lamb.

Last Friday night, we invited some guests of honor to our regular dinner with Uncle Brian and Auntie Lauren. The special guests were my husband's parents, and I had lamb on the brain. I went to the local butcher and almost had a stroke when the nice butcher man gave me a quote on 12 lamb chops (everyone needs 2 chops, clearly). I backed out of the store slowly, like, "uhhh....I just remembered that I left the, uh, kitchen sink running....gotta go!". Then I went to Fresh Market and got them for like half as much! Even so, the butcher there asked me who I was making such a fancy dinner for and I said, "the in-laws!". Dude was like, "honey, you do know that they're stuck with you now? Like, legally. You don't have to impress them once you're ALREADY MARRIED to their son". Ha! I'm totally going back there....that butcher is hilarious, and I didn't even mind that he called me "honey" because he was elderly.

Anyway, the in-laws ARE stuck with me, but they are wonderful and they deserve all the fancy dinners in the world. Besides, I got to eat the lamb, too. Its not like I served lamb to everyone else and ate bologna sandwiches by myself in the basement with boxed wine. No sir-ee, everybody wins during dinner at my house.

I made a quick red wine/mushroom sauce to serve over the chops and served them with Tuscan white beans and roasted root vegetables (prepared by the lovely Lauren). And lemon sugar cookies (also prepared by Lauren because I don't know how to make cookies). And we had wine, of course, but not out of a box.

Then after dinner we played cards until 2:00 in the morning and didn't make it to spin class on Saturday morning. Oops.

Broiled Lamp Chops
Source: Adapted from Cooking Light, January 1995

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

2 cloves garlic, crushed

12 (5-ounce) lean lamb loin chops

2 tablespoons olive oil

Mash rosemary, thyme, pepper, salt, and garlic to a paste.

Drizzle oil over both sides of chops, and then rub garlic mixture over both sides of chops; cover and let sit for 30 minutes.

Place chops on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 to 6 minutes on each side or to desired degree of doneness.

Red Wine Mushroom Sauce
Source: Adapted from Mount Bethel Winery

2 tablespoons olive oil

2 tablespoons butter

1/2 cup onion, diced

2 tablespoon garlic, chopped

1 pound mushrooms, sliced

5 tablespoons flour

1 1/2 cup good quality red wine

1 1/2 cups beef stock

Salt and pepper, to taste

Add olive oil and butter to heavy hot saucepan. Add onions, garlic, mushrooms, sauté until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with the wine. Add beef stock and cook until thick and flavors are blended and the sauce begins to thicken.

Serve immediately over lamb chops.

Tuscan White Beans

Source: Adapted from Epicurious

2 cans cannellini beans (I used canned, but dried would probably be better)

5-6 fresh sage leaves, chopped

Salt and freshly ground black pepper
2-3 cloves minced garlic, or more to taste
3 Tablespoon extra virgin olive oil, or more to taste

Drain the beans and put them in a saucepan with a little bit of chicken stock. Heat over medium-low heat, being careful not to dry the beans out.

Add the sage, salt, pepper, and garlic, stirring to mix. Add about a tablespoon of the oil.

Remove from heat and put in a serving dish. Drizzle the remaining olive oil over the top and serve immediately.

Mayonnaise Roasted Turkey Breast with Smashed Potatoes and Garlic Mushrooms

2011-12-13T14:29:00.000-08:00

Is it ironic that the day I write a post titled with the word "mayonnaise" is also the day that I hire a personal trainer? I think yes.

In my defense, the mayonnaise was low fat.

And I'm hoping that my trainer will make me low fat, too. I actually have experience working with a personal trainer. It was about 3 years ago and I was super excited to get buff and told my trainer that I wanted him to work me out hard and not to take any mercy on me. I told him I could handle it and that I didn't want any pansy workout. Big mistake. BIG! I specifically remember asking him if it was normal that I tasted blood (allegedly its totally normal, which I still don't believe). I also had to sit in my car when it was over, whimpering for like 20 minutes before I could drive home. I couldn't lift my arms high enough to steer the wheel. I also may have stopped at Chipotle on the way home, but THAT is not the point here.

The point is that this time, I think I will have my trainer ease me into things a little bit more so I don't throw myself off the roof after the first session. I'm still going to work hard, but I'm also hoping I'm able to drive home...wish me luck!

Anywhooo, as part of an overall effort to eat healthier food in conjunction with being tortured by a red-shirted Gold's Gym employee, I made this here turkey breast. I wish I had taken it out before the popper thingy popped up, but it was still really tasty. And the garlic roasted mushrooms and smashed potatoes (I omitted the blue cheese and chives) were the perfect compliment. Enjoy!

Mayonnaise Roasted Turkey
Source: adapted from She Wears Many Hats

1 2-3 pound turkey breast (fresh, or thawed if it was frozen)

3-4 fresh sage leaves, rough chopped

3-4 fresh thyme stems, leaves removed and chopped

2 springs of rosemary, leaves removed and chopped

2-3 springs of oregano (I used about 1 tbsp. dried)

1/2 cup of mayonnaise (I used low fat)

1 tablespoon coarse salt

1 tablespoon pepper

3 cloves garlic, minced

2 tbsp butter, unsalted

Preheat oven to 450°F.

Lay turkey breast in a roasting pan.

Melt the butter in a dish and add sage, thyme, rosemary, oregano, and mayonnaise; combine well. Rub mayonnaise/butter/herb mixture all over outside of the turkey breast.

Liberally salt and pepper turkey.

Roast turkey in 450°F oven for 20 minutes. Then turn the oven down to 350°F. Continue roasting, uncovered, until internal thermometer reaches 160°F.

Remove from oven. Cover with foil and let rest for about 20 minutes before carving.

Goat Cheese, Mushroom, and Arugula Stuffed Pork

2011-12-07T18:28:00.000-08:00

So, uh....the weather has been pretty crazy, eh?

Have you ever noticed how obsessed people are with the weather? And how, although its not usually all that interesting, its a constant source of conversation? Its ALL over Facebook. I can't check my feed on my iPhone without someone praising the weather or b!tching about it. I know the weather at this very moment in most of the major US cities and many small towns no one has heard of. People discuss the weather when they're forced into a small talk conversation with someone they have nothing in common with besides the fact that they are both humans living in a world that experiences, well...weather. They have a whole CHANNEL dedicated to weather! I have 2, count them, 2 weather-related Apps on my iPhone. In the few minutes before a meeting while we're waiting for everyone to show up, the conversation inevitably turns to how warm/cold/windy/rainy its been and how we can't wait for the next season, whatever season that may be.

I really shouldn't make fun because I am kind of obsessed with weather, too. When I was younger (and by "younger", I swear I mean middle school and not like 3 years ago), I used to watch The Weather Channel for hours on end. I knew that I could count on Local on the 8's, and the Tropical Update at :50 past the hour. I think its finally time to admit I had a crush on Jim Cantore. I mean, I know he's a little old for me, but seriously, isn't he BRAVE!?!? Standing on a pier during a hurricane, braving the elements for the sake of his loyal followers? He risks his life for us, people, to stand on the beach in a rain slicker and tell us how the hurricane actually turned towards the north at the last minute and missed land altogether. But, well....better safe than sorry.

I write this post tonight because the weather here IS awfully crazy. It was like 70 degrees today and then it rained really hard and the wind blew about 1000 miles per hour and then when it was over it was like 40 degrees. If that's not worth discussing, I don't know what is.

ANYWAY, I like comfort food when its raining, but I'm on a diet, remember? So I made healthy comfort food and it was just as tasty. Wine is also comforting, for your information.

Cinnamon Apples
Source: My own, inspired from my days of working at Chili's!

2 green apples, sliced into wedges (I used pre-sliced apples from Trader Joe's and kept the skin on)
1 1/2 tbsp butter
2 tbsp Splenda
1 1/2 tbsp brown sugar
1 tsp cinnamon

Melt butter in a small skillet and add apples. Sprinkle with cinnamon and stir gently. Add Splenda and brown sugar, stir to combine. Allow apples to saute for 10-15 minutes or until soft and the butter/sugar mixture forms a caramel-like sauce. Serve hot.

Goat Cheese, Mushroom, and Arugula Stuffed Pork
Source: My own

1 medium pork tenderloin, trimmed of fat and butterflied
1/3 large log of goat cheese (probably 4 oz. or so)
2 handfuls arugula
1/2 cup mushrooms (I used baby portabellas), sliced and sauteed in 1 tbsp butter
3 sage leaves, coarsely chopped
2 tsp. garlic salt
salt and pepper to taste

Heat over to 425.

Heat butter in a small pan and add sliced mushrooms. Saute until mushrooms are soft, remove from heat and allow to cool a bit.

Butterfly the pork tenderloin to make it lay flat and create an even work surface. Season the pork with garlic powder, salt and pepper. Crumble the goat cheese and spread across the middle of the pork (leaving the crumbles, no need to literally "spread" it on there). Place arugula on top of the goat cheese and the sage on top of the arugula. Top with the sauteed mushrooms.

Carefully fold the pork over in half so edges meet and press together. Make sure all of the stuffing is "stuffed" in there so it doesn't leak out during cooking. Secure with toothpicks or cooking twine if needed. Season the outside (both sides) of the rollup with salt, pepper, and garlic powder.

Place on a baking sheet and bake for 30 minutes or until internal temperature reaches 145 degrees. Remove from oven and allow meat to rest for 10 minutes before slicing.

Serve with cinnamon apples and green beans!

Leftover Mashed Potato Cakes

2011-12-04T13:36:00.000-08:00

You guys! This is my 100th blog post! And I'm wasting it something that isn't really even a recipe, so well....beat THAT for lame-ness.

I made these bad boys and didn't even eat any (well, except for one bite of my husband's and we all know the calories don't count if it comes from someone else's plate). That's because I'm working really hard to lose some lbs, because I don't currently feel that I'm at my optimal cuteness factor. And also because I have a doctor's appointment soon and those evil nurses always make you get on the scale and then they write down your weight on their little tablet without saying anything at all. I am convinced they are judging me. My nurse weighs like 14 pounds and my doctor weighs 12. That doesn't help. But the good thing about getting weighed in the winter is that you can subtract like 15 pounds for boots and your coat.

Anywho, in order to motivate myself, I printed out pictures of myself from 4 years ago when I was a skinny little thing and I taped them to the refrigerator. I have no idea if this will even work and if I can actually shame myself into eating healthier, but I figure its worth a shot. Plus, I am vain and every time I'm in the kitchen I can take a gander at the photos and be like, "damn girl, you were looking GOOD!".

My husband said these were really tasty. I believe him!

Leftover Mashed Potato Cakes
Source: my own

Leftover mashed potatoes (how ever much you have!)
1 cup shredded cheddar (I used low fat)
1/2 cup of flour
salt and pepper to taste
1 tbsp garlic powder
1 tsp Old Bay
2 tbsp butter
sour cream and applesauce for dipping

Season the flour with salt and pepper, garlic powder, and Old Bay. Mix the cheese into the potatoes and form into patties. Dip patties into the flour mixture to make a light coating on both sides. Melt butter in a pan over medium heat. Once melted, fry mashed potato cakes in the butter until brown and crispy on the outside. Serve with sour cream and/or applesauce.

Hot Spiced Apple Cider with Bourbon

2011-11-27T17:56:00.000-08:00

I'm the lamest cooking blogger ever. I mean, we just finished the most epic cooking/eating holiday ever and I have nothing to show for it besides a measly little cocktail (figures, huh?). I had 2 Thanksgivings in 2 cities with 19 total family members and 6 dogs. There were dozens of dishes that were lovingly prepared and scarfed down as if we hadn't eaten in years. And through all of this, I took 0 pictures and will blog about a total of 0 Thanksgiving dishes. Sorry. It was all really good, and I'll try harder next year.

BUT! Thanksgiving and the weekend following it was lovely and tons of fun. Some highlights (in chronological order so people don't think I'm rating family memories in terms of fun-ness):

1) Going to happy hour at a retirement home. Did you know some retirement homes have bars in them? And that between 4:30 and 6 every night, you can have 2 free drinks? Who says getting old is hard?

2) Throwing classiness to the wind and eating buffalo chicken dip as an appetizer for Thanksgiving. Sure, it was a little out of place next to baked brie and a lovely Pinot Noir, but who's counting?

3) My husband's grandmother preparing a centerpiece for the serving table and including a neon patterned Nerf football made for dogs along with the flowers and greens. In her defense, it did fit into the vase perfectly and the colors did kind of match. Like the sweet people we are, we pointed and whispered and laughed. And then left it there for the duration of the evening.

4) My dear, sweet Dad insisting upon sleeping on an air mattress in the study so his obnoxious offspring and their mangy pets could have the comfy beds in the house (HIS house, mind you). And then one of said mangy pets leaving a little "nugget" on the floor of his study, right underneath when the air mattress goes. And, well....no one noticed the nugget until the next morning and we found it squished onto the bottom of the mattress. At least it was the bottom, right? Silver lining.

5) Spending an afternoon at a local winery with a friend. The lady running the tasting room had a heavy hand and, like me, seemed to appreciate a healthy pour. Free wine is always good in my book, especially when its enjoyed on a mountaintop with fried oysters and good company.

6) Nightly card games between several of the most competitive people on earth. We duke it out for who gets deemed the sorest loser...its hard to choose just one.

All jokes aside, I had a moment on Saturday where I literally thought to myself, "life can't get any better than this". I feel very blessed indeed and wouldn't trade my life for anyone else's. Because the one I have is a darn good time and I have the best family and friends a girl could ask for. So, let's have some bourbon!

I don't know where I even got the idea to make apple cider bourbon drinks, but I sure am glad it came to me. This was so easy and delicious. We felt so fancy drinking these bad boys!

Hot Spiced Apple Cider with Bourbon

Source: my own recipe

1/2 gallon apple cider

1 tbsp. cinnamon

1/2 tbsp nutmeg

1/2 tbsp ground cloves

1 tbsp brown sugar

2 tbsp honey

1 lemon, sliced

8 oz. good bourbon (recommend Knob Creek)

Garnish:

cinnamon and sugar combined on a small plate

Combine apple cider, cinnamon, nutmeg, cloves, brown sugar, honey, and lemons in a crock pot, and heat on low for a couple of hours. Leave on low to keep warm.

Wet the rim of a rocks glass with lemon juice and dip into cinnamon sugar mixture. Add 1 ounce (or more if you like) of bourbon to glass, and then carefully pour hot cider in to mix. Enjoy immediately. And then again.

Chorizo Stuffed Pork Loin and Arugula Salad with Maple Dressing

2011-11-22T10:48:00.000-08:00

I've been meaning to blog about this amazing meal for, like, forever. Or since Friday when it was born. But much to my dismay, I haven't been able to think of a story I felt like telling alongside the recipe for chorizo stuffed pork and arugula salad with maple dressing. I guess I could just say that we made it, ate it, and then drank a bunch of wine and then at midnight, while playing Wii bowling, we all decided we should go REAL bowling. We piled into the car (driven by someone fit to drive, of course) and headed to the classy bowling alley down the street. Despite my stellar skills at Wii bowling, I'm quite terrible at real bowling, especially after midnight. It was shameful. I think I only broke 100 once out of 3 games, and it wouldn't have been SO bad, except for the fact that on the way there, I announced (loudly) at least 5 times that I was really awesome at bowling and was going to kick everyone's butts. Talking smack doesn't work if you can never back it up.

Anyway! That's all I've got for today. Its rainy and gloomy outside and things are awfully slow here in my home office today. Makes me want to take a nap (not that I would EVER do that).

I had been wanting to make this cornbread and chorizo stuffing for awhile and we thought about making Friday Night Dinner a practice Thanksgiving, but the boys nixed that idea. So instead we decided to butterfly a large pork loin and stuff the chorizo mix in there, roll it up, and bake it with a little spice rub on the pork. It was amazing! And luckily since we cooked at our house, we got to keep the leftovers! We served this with garlic butter roasted mushrooms and arugula salad with pomegranate seeds, blue cheese, bacon, and maple vinaigrette. Yum! And totally easier than it sounds - enjoy!

Roasted Pork Loin with Cornbread Chorizo Stuffing
Source: highly adapted from Epicurious

For the stuffing:

1 pound fresh Mexican chorizo, casings removed (I used chicken chorizo to make it healthier)

1 medium white onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, minced

2 cups coarsely crumbled cornbread

1/4 cup chopped fresh cilantro

1/2 cup low-sodium chicken stock

1 tablespoon unsalted butter

Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but not too wet. Stir gently.

For the Pork:

1 pork loin roast, 3-4 pounds

2 tablespoons cumin

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon smoked paprika

1/2 tablespoon cayenne pepper

salt and pepper to taste

Preheat oven to 400 degrees.

Remove fat from pork loin and butterfly, so that it lies flat (almost like a thick pizza crust). Spread cornbread chorizo mix evenly on pork, going about an inch from the edge. Press down to adhere and then sprinkle chopped cilantro onto the mixture. Carefully roll pork loin (like sushi!) and secure with cooking twine. Combine spices in a small bowl and rub mixture onto rolled pork. Place on a baking sheet lined with foil and bake 20 minutes.

Lower heat to 350 degrees and bake 20 additional minutes, or until internal temperature reaches 150-155 (make sure you insert thermometer into the meat itself, not the stuffing). Remove from oven and let rest 10 minutes before slicing into 1" slices.

Arugula Salad with Pomegranate Seeds, Dates, and

Blue Cheese

Source: My own creation

For the salad:
1 bag baby arugula
1/4 cup pomegranate seeds
3 slices thick cut bacon, cooked and chopped (I used apple cinnamon flavored bacon from Whole Foods, and it was AMAZING)
1/4 cup blue cheese, crumbled

7-8 large dates, pits removed and chopped

For the dressing:

1/4 cup apple cider vinegar

2-3 tbsp apple cider

1 tablespoon honey

1 tablespoon maple syrup (I used sugar free)

juice of 1 lemon

1 clove garlic, minced

salt and pepper to taste

1/3 cup olive oil

Combine first 7 ingredients (through salt and pepper). Slowly add in olive oil, whisking to combine. Drizzle dressing over salad and serve.

Cola Braised Pulled Pork and Stovetop Mac and Cheese

2011-11-17T13:13:00.000-08:00

You guys. Have you ever seen the movie, "The Strangers"? Its basically my worst nightmare realized in the form of a completely ridiculous yet painfully believable showing of cinematic genius. Its about these people who make the mistake of answering the door to a stranger in the middle of the night and then they are terrorized and killed for no reason. Sounds classy, huh? I literally couldn't sit still while we watched it and instead paced the room, yelling at my husband, "why are they DOING this to me!?!?! I can't even look! Turn it off! NO WAIT, leave it on!!!" and then I would plug my ears for the really scary parts.

Ever since I watched that movie, I've been kind of scared to sleep in our house alone at night. Because I'm convinced that I'll wake up to someone knocking at the door, and we KNOW that once that happens, its all over. I often lay in bed and plan my escape routes should someone break in to come and get me. I decide whether to hide or scream like a banshee and try to escape, depending on where the imaginary intruder might enter the house. I think about if I climb out the window, how do I get Lola (the dog) out the window too? Do I grab a butcher knife or a baseball bat? Or neither!?!? Its very stressful, just thinking about it. And then of course when I go to sleep, I dream about it, too.

My husband was out of town this past week, and of course like a huge idiot, I start thinking about The Strangers as I'm getting ready for bed. And then I have nightmares and lay awake, listening for the dreaded knock on the door. Good lord, writing it down makes me sound a little bit crazy. Anyway! So then I can't go back to sleep right away because if I do, the dream will pick up right where it left off. So I have to watch something on TV to get my mind off things. I had a bunch of DVR'd episodes of Diners, Drive-Ins, and Dives, and that show is not scary at all. It was perfect! Until I fell back asleep in the middle of the third one. My stranger dream picked up right where it left off, except that this time, instead of trying to kill me with a knife, the intruder tried to kill me by suffocating me with a pork chop. I kid you not.

Anyway, now that I've confirmed that I'm completely insane, let's talk about pulled pork, shall we? Made this for Monday night football when the Eagles lost to the Bears. Shameful. The pork, however, was anything but. I could eat pulled pork every day. But then I'd be too fat to climb out the window when an intruder comes. So we'll keep this filed under the "once in awhile" bucket.

Crockpot Pulled Pork Braised in Cola

Source: Tasty Kitchen

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Chili Powder

1 teaspoon Sugar

1 teaspoon Paprika

1 teaspoon Fresh Ground Black Pepper

1 teaspoon Kosher Salt

1 large Bone-in Pork Butt

1 whole Large Onion, Peeled

1 cup Cola (can Also Sub Cherry Cola Or Root Beer - I used Dr. Pepper!)

4 Tablespoons Cider Vinegar (divided In To 2)

1 cup BBQ Sauce (homemade, recipe below)

In a small bowl, combine all of the dry spice ingredients for the rub. Liberally season the pork roast all over with the rub. You may have extra left over, I save it for later use in an empty spice jar.

Slice onion in half crosswise, then cut those slices in half again so that you have 4 large pieces, or dice it if you prefer. Separate the onion into rings. Lay almost all of the onion in the bottom of the crockpot, leaving a few rings for the top. Place roast on top of the onions and lay the rest of the onion on top of the roast. Pour cola and 2 tablespoons of cider vinegar over roast. Cover, turn on low, and cook for 7 hours. After 5 hours check to see if the meat is pulling off the bone. If it is you are ready to shred, if not check it again in 30 minutes.

When the pork is ready, remove it from the crockpot. Pour out the juices into a large measuring cup or bowl. Set aside. Remove onion from crockpot. Either use them to top sandwiches, or slice them up and add them later to the shredded pork.

Using two forks, shred pork and return it to the crockpot. Mix 1 cup of BBQ sauce with 1/2 cup of juices, and the remaining 2 tablespoons of cider vinegar. Pour over the shredded pork and toss gently to coat the pork. If it isn’t wet enough, add a little more juice, if you like it thicker, add more BBQ sauce. Keep it on warm until you are ready. Then serve and enjoy!

Emeril's BBQ Sauce
Source: Emeril!

4 cups ketchup

1 cup finely chopped yellow onions

1/2 cup pure cane syrup, or molasses

1/2 cup dry red wine

2 tablespoons fresh lemon juice

2 tablespoons Creole or other spicy whole-grain mustard

3 tablespoons dark brown sugar

2-3 tablespoons minced garlic

1 tablespoon minced jalapeno peppers

1 tablespoon Worcestershire sauce

1 teaspoon or other hot pepper sauce

1 teaspoon salt

1 teaspoon cayenne

3 tablespoons honey

2 tablespoons apple cider vinegar

Mix all ingredients. Refrigerate until ready to use.

Easy Mac and Cheese
Source: Sunny Side Up

16 oz box pasta, I used small shells
2 Tbsp butter
12 oz can evaporated milk
2 egg, beaten
1 tsp dry mustard powder
1/4 tsp red pepper optional
1/8-1/4 tsp Black Pepper
2 cups freshly grated cheddar cheese (I used gouda and cheddar mixed, and it must be freshly grated)
Salt to taste

Boil pasta shells 1-2 minutes short of the suggested time on the box. In the meantime, combine the evaporated milk, eggs, mustard powder, and pepper in a large measuring cup and whisk together.

Drain the pasta in a colander and then return it right back to the hot pan. Reduce heat to low. Add the butter and stir until melted.

Carefully add the milk egg combination to the pan, stirring constantly to avoid making scrambled eggs. Stir for 3-4 minutes or until it starts to thicken. Add the cheese in 4-5 increments, making sure that each addition is completely melted before adding the next.

Homemade Chicken Noodle Soup with Mona's Egg Salad Sandwiches

2011-11-13T10:53:00.000-08:00

Oh hey there! Me again. Been traveling for the past few days and am just now settling back into a routine (not that I have a routine at all....but if I did, I'd be settling into it). I was in Nashville and Atlanta and got to see some old friends and their cute baby, Thomas, AND my sister and sister-in-law, and my darling niece, Blair. I even babysat for her and didn't scar her for life. Super win.

I had some successful meetings and closed tons of business. Woot! That's the good news. The bad news is that I learned that Hyatt Place hotels are not the same thing as Grand Hyatt hotels. Not the same at all, people. I wish I had known that before I booked Hyatt Places while I was gone...I've turned into such a snob. The Hyatt place in downtown Atlanta was the first time I've locked the deadbolt AND chain lock in a hotel, like, ever. Oh well, live and learn. And only book Grand Hyatts from now on.

Anyway, I haven't cooked in like a week but luckily I have some tasty things saved up so I don't have to abandon my blog. I'm sure all 12 of you who read this would be real sad if that happened.

This chicken noodle soup was ah-mazing. A perfect concoction to enjoy on a chilly weekend, and it was super easy. My husband did happen to mention, however, that I made his mom's egg salad wrong because I used Duke's mayonnaise instead of Helman's. He's right that I used Duke's, but he is NOT correct in his assessment that its somehow inferior to Helman's. I mean, really.

Enjoy!

Classic Chicken Noodle Soup
Source: Smells Like Home

2 tablespoons extra virgin olive oil
2 stalks celery, medium-diced (1 cup)
3 carrots, medium-diced (1 cup)

2 cloves garlic, minced
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the celery, carrots, garlic, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened.

Pour in the stock and bring to a boil over high heat. Add the noodles and cook for 10 minutes, then add the chicken and parsley. Continue cooking until the chicken is heated through and serve immediately.

Simple Egg Salad
Source: My mother-in-law, Mona

8 eggs, hard boiled and peeled
3/4 cup mayonnaise, or to taste
1/3 cup yellow mustard, or to taste
salt and pepper to taste
couple sprinkles of garlic powder

Mash cooked and peeled eggs in a large bowl. Add mayonnaise and mustard and stir to combine. Adjust mayonnaise and mustard amounts as needed. Add salt and pepper to taste and serve on white sandwich bread.

Beef Bolognese over Rigatoni (With Red Wine, Of Coure)

2011-11-06T14:44:00.000-08:00

I can't believe its Sunday again already. I don't know what the heck I've been doing all week, but if I don't remember, there's a good chance that it wasn't anything particularly exciting. I haven't been traveling for the past 2 weeks, so the number of days I get dressed is, well, taking a bit of a beating. I keep having to do laundry because all of my lounge clothes are dirty. If by "do laundry", you mean, "go to Target to buy more lounge clothes". I know that people say its best when you work from home to get dressed every day as if you were going into an office. These "people" have lost their minds. How exactly is it best to put on dress pants or a pencil skirt when you're going to sit at the desk in your spare room with a puppy snout on your knee? What kind of hare-brained idea is that? No one can see me when I'm doing my wheeling and dealing on the phone and email, so why not be comfy? And I don't care what anyone says, PJs are the most comfy thing one can wear. Except for maybe the exception of this:

If there's something more awesome than working from home, its working from home in THIS. How sexy is that? I'm sure my husband would be thrilled if he came home to me in this pink monstrosity every day. It even comes with socks!

Anyway, lucky for him he usually comes home to me in something slightly less ridiculous, and usually with something tasty simmering on the stove. Friday it was homemade bolognese sauce. Smelled so good he even overlooked the fact that I would deign to put carrots in a pasta dish. I probably should have halved this bad boy, though, because it made a boat-ton of sauce. We'll have leftovers for years.

Found this on Pioneer Woman's site, and I adapted it a bit to my liking but also based on what I had in the pantry. It turned out great...hearty without being to heavy, and even relatively healthy. As healthy as a meat sauce served over pasta can be, I guess.

Enjoy!!

Beef Bolognese over Rigatoni

Source: Adapted from Pioneer Woman

1/2 cup Olive Oil (I used less)

1-1/2 cup Grated Carrots (I used 1/2 grated, 1/2 diced)

1 whole Large Red Onion, Diced

2 pounds Ground Beef (I used 1 1/2 lbs beef and 1/2 pound ground chicken breast)

2 Tablespoons Dried Oregano (I used fresh)

2 Tablespoons Dried Basil Flakes (I used Italian Seasoning Mix)

1 can (6 Ounce) Tomato Paste

5 cloves Garlic, Minced

1 cup (to 2 Cups) Red Wine (I used 2. Of course.)

2 Tablespoons Worcestershire

2 cans (28 Ounce) Whole Tomatoes

1 cup Milk (I used skim)

Salt And Pepper, to taste

Fresh Parmesan Cheese (I added a bunch of grated parm to the sauce)

Heat oil in a large Dutch oven or skillet over medium heat. Add carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground meat. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.

Spicy Flank Steak with Avocado Cucumber Dipping Sauce

2011-11-02T17:31:00.000-07:00

I have this friend named Kara. We go back a LONG time....I believe that if I think really hard about it, she is my oldest friend. Like, she's been my friend for the longest, not that she's older than all my other friends. Funny story about Kara being old, though, which I will tell you below in case you care. Kara and I got into our fair share of typical teenage mischief together, but I'd say we both turned out okay as adults (if you start adulthood at age 25). We were especially fond of cruising around in our beat up cars - her's a blue Ford Taurus named Big Blue and mine a 1983 yellow Volvo (with a poop brown interior!!) named Colonel Mustard.

The other day, Kara was telling her 11-year old son Jordan about how she and I loved to drive around in our beaters and we didn't even care that they weren't fancy cars, because any car = freedom. The conversation went a little like this:

Kara: "Ann's car was named "Colonel Mustard", isn't that funny?"
Jordan: "Andrew is SO awesome." (side note, Andrew is my husband, and he IS awesome)
Kara: "Uh, yeah, but we were talking about Ann. Don't you think she is awesome?"
Jordan: "I mean, sure, I guess, but Andrew is REALLY awesome."

Pause...

Jordan: "You are older than Ann, right?"
Kara: "Actually, no. Ann is one month older than I am."
Jordan: "REALLY!??!?! No way!!! Are you sure? Because Ann looks a LOT younger than you."

So, the good news is that I look younger than my dear friend Kara, and the bad news is that my husband is WAY more awesome than I am. I could have told you that without the help of an 11-year old.

Anyway, its clear that Kara too is awesome for spawning such an insightful child. She's also beautiful and smart and talented and funny and I love her like she's my own sister. But despite her array of skills, not many of them are of the domestic type - she only knows how to cook approximately 4 things. Good thing she knows how to use a credit card, and most importantly (especially for her family), she isn't AFRAID to use a credit card.

I posted a story awhile back (I swore not to link to it, but you MIGHT be able to find it if you search for "guacamole") that didn't portray her cooking skills in the best light. And the funny thing is, I was mostly just talking smack, because her guacamole was actually quite delicious. Just not as delicious as mine.

Anyway, after that post, she demanded that I make one of her other recipes and post it on my blog and rave about how amazing it was. She emailed me a recipe for spicy flank steak with avocado dipping sauce like 6 months ago, and like the good friend I am, I've been ignoring her many pleas to make it. UNTIL NOW! I whipped this little concoction up last night and served it with cheesy chile rice and broccoli. And guess what? It WAS delicious and its definitely going into the "make again" file. Kara is now a culinary genius and because of this wonderful contribution to my blog, I will from now on refer to her as "my friend with the tasty flank steak recipe" instead of "the friend I beat in the guacamole smackdown".

Enjoy!!

Spicy Flank Steak with Avocado Dipping Sauce

Source: My Dear Friend Kara

Rub:

2 tsp kosher salt

1 tsp dry mustard

1 tsp chipotle chile powder

1/2 tsp ground pepper

1/2 tsp ground coriander

1/2 tsp cumin

2 lb flank steak

Avocado Dipping Sauce

1 english cucumber (3 inches chopped)

1/4 c sour cream

1 med avocado, peeled & pitted

1/4 c fresh dill, chopped

2 T fresh lime juice

2 t minced jalapeno

1 t minced garlic

1/2 t kosher salt

Lightly brush steaks with olive oil. Season evenly with rub. Let stand @ room temperature for 30 minutes. (I marinated my flank steak in some vegetable oil, Dijon mustard, worcestershire sauce, a few crushed garlic cloves, and red wine vinegar for about 5 hours beforehand as well. You can do this if you want)

Grill steaks over direct heat (high 500 F) w/ lid closed as much as possible. 4-6 minutes for medium rare, turn once or twice. Slice across the grain.

To make dipping sauce, mix all ingredients in a food processor or blender and blend until smooth. Serve with steak.

Let There Be Light

2011-11-01T13:50:00.000-07:00

I love Fall. Its all cozy inside and pretty outside. The weather gets cooler so I can wear sweaters and cute scarves and leggings and (one of my 3 new pairs of) boots every single day. I can vote on the football games and eat delicious tailgate food (even if we aren't tailgating). No one expects you to wear a bathing suit (thank God). Fall is, just....perfection!

Except, it gets dark much earlier which really cramps my style when trying to photograph food. I have this bad-ass Nikon DSLR camera and despite its best efforts, it take horrible pictures in my kitchen (clearly the outcome of the photos has nothing to do with MY shortcomings). Everything looks yellow, which is no bueno. The color yellow should be reserved for food items like Chardonnay, not short ribs.

So, I did some reading and decided I needed an external flash, or speedlight. I don't actually know exactly why this little concoction makes such a difference, but it does. Something about the flash being stronger and the fact that it faces upwards instead of straight ahead, which allows the light to bounce off the ceiling, thus softening it so the photo looks natural. Or, something like that.

Anyway, my new Nikon SB400 arrived in the mail the other day and I got right to work on practicing using that bad boy. I love it! The chicken recipe below was actually prepared by the lovely Lauren, and I can take no credit for how well it turned out. I was, however, there for moral support and provided the wine. Do what you do best, eh?

All of these photos were taken indoors, under kitchen lights while it was dark outside. Not bad! I still need to work on tweaking some of the camera settings and practice my photoshop skills, but a vast improvement from how we were looking before. And look how cute my dog is!

Chicken with Farro and Herb Roasted Pistou
Source: Bon Appetit (prepared by Lauren)

1/3 cup extra-virgin olive oil plus more for drizzling

3 tablespoons chopped fresh chives, divided

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh chervil

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh tarragon

2 garlic cloves, finely chopped

1 teaspoon finely grated lemon zest

1/2 teaspoon freshly ground black pepper

1 2 1/2-3-lb. chicken, halved, backbone removed

2 1/2 teaspoons kosher salt

2 tablespoons vegetable oil

Farro with Acorn Squash and Kale (recipe below)

Herb Pistou (recipe below)

1 lemon, halved

Whisk 1/3 cup olive oil, 1 Tbsp. chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 tsp. salt; place 1 chicken half in each bag. Seal bags, releasing excess air. Chill overnight.

Place bags side by side in a large pot. Add cold water to cover by 2". Heat water over medium heat until an instant-read thermometer registers 150°. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags; pat dry.

Preheat oven to 450°. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 15 minutes. Let rest for 10 minutes.

To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 tsp. extra-virgin olive oil over each plate. Squeeze lemon halves over chicken. Sprinkle 2 Tbsp. chives over.

Melt 2 Tbsp. butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.

Add kale, squash, remaining 1 Tbsp. butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.

Herb Pistou

1 1/4 cups flat leaf parsley

1 cup fresh chervil leaves

3/4 cup fresh tarragon leaves

kosher salt

1/2 garlic clove

2 tablespoons extra-virgin olive oil

Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop. Purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt.

Farro with Acorn Squash and Kale

4 tablespoons unsalted butter, divided

1 small acorn squash, peeled, halved, seeded, cut into 1/2" cubes

kosher salt, ground pepper

1/2 bunch kale, stems removed, leaves torn

1 tbsp vegetable oil

3/4 cup farro

1/4 diced white onion

1 clove garlic, thinly sliced

1/4 cup dry white wine

2 cups vegetable stock mixed with 2 cups water, warmed

1/4 cup finely grated Parmesan

Preheat oven to 375°. Melt 1 Tbsp. butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30-35 minutes.

Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain. Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.

Pork and Veggie Lo Mein

2011-10-26T19:06:00.000-07:00

You know those days when you wake up and just get a little, nagging feeling that things aren't going to go your way? The clue is usually small and never the same, but its always there on one of "those" days. Today I knew I was doomed when I woke up and clicked on my Words With Friends App on my iPhone and it wouldn't work. Now, I don't know if that was a simple omen that I was going to have a rough day or if it was God's way of telling me I suck at Words With Friends and I should just stop trying. But I do know that I was sad before I even got out of bed.

After making a mental note to force my husband into playing Scrabble with me this weekend (so I can flex my evidently sub-par vocabulary muscles), I make my way downstairs at 7:30. I'm excited to watch a DVR'd episode of House Hunters before getting my work day started (I work from home). The digital cable doesn't work. Flustered, and not quite ready to delve into business matters quite yet, I attempt to watch an episode of Law and Order SVU on Wii/Netflix. No dice. Finally, I'm out of options and decide to get the work day started. I try accessing the internet. No signal. Now I'm pissed! What's a girl who works from home to do with no cable!?! I mean internet!!! What's a girl who works from home to do with no INTERNET!! So I call Verizon and in a very un-Ann-like manner, I calmly tell them the problem and am chipper and kind when they put me on hold and tell me to unplug the cable box and plug it back in. And you know what? It worked! They agreed to send a technician this afternoon instead of 2 weeks later (unlike SOME companies I know. Like, *cough, cough* Comcast).

After spending the day at Starbucks and annoying my fellow coffee-drinkers with my constant, loud participation in conference calls, I headed home to meet the technician. At first, he couldn't find the problem, so we went outside and walked around the yard, looking for wiring catastrophes. Just as he was saying, "this seems completely random, I don't see any issues with the cables", he bends over and picks up our cable/internet wire that is supposed to be buried in the yard. Its been chewed in two. Complete with little teeth marks and dog slobber, just in case anyone thought it was me who chewed through the wire. I look up at the house and see Miss Lola standing at the glass door, looking awfully guilty. Little rascal. So the guy runs a new wire but has to leave it above ground until some contractor can come bury it again. I'm POSITIVE that the dog will not be tempted at all by a 30-foot wire running through the yard and will totally leave the new one alone. Looks like I have a lots of Starbucks hours in my future.

Anyway, the good news is that is almost 10 PM and this day is nearly over. Sometimes that's the best you can do...just wait for it to end.

I ate takeout soup from a grocery store cafe for dinner so I won't be sharing the details of that with you. I do, however, have a great recipe for pork and veggie lo mein that I made the other night. It was legit. Hope you like it.

Pork and Veggie Lo Mein
Source: Inspired by Rachael Ray

Sauce:

3 rounded tablespoons hoisin sauce

3 tablespoons low sodium soy sauce

2 teaspoons hot sauce, eyeball it

few splashes of sesame oil

Lo Mein:

1 pound whole wheat spaghetti

Salt

1/4 cup vegetable oil, divided

4 large eggs, beaten

3 pork chops, fat removed, sliced into thin strips

Black pepper

2 teaspoons ground coriander

2 inches fresh ginger, chopped or grated

4 cloves garlic, finely chopped

large handful of snow peas, halved width-wise

6 scallions, cut into 3-inch lengths then sliced lengthwise

1/2 pound mushrooms, sliced

1 red bell pepper, cut into quarters, seeded, then sliced

1 small can sliced water chestnuts

1/2 pound shredded cabbage

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

Season the pork with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Friday Night Dinner Crew - Eggplant Rollups, Shrimp and Grits, and Pumpkin Cheesecake

2011-10-23T13:17:00.000-07:00

I've always loved Friday nights more than any other time of the week. Totally weird that Friday nights win over Monday mornings, right? I know. Anyway, even though I still love them dearly, my Friday nights have evolved throughout the the years. In high school, Fridays were fun because it was football or basketball night (remember that I was cool in high school. I WAS COOL, I TELL YOU!!!!). In college, Fridays mattered slightly less because, well, by the time I was a senior, we treated every night like Friday. And then once I graduated and moved to a new city for my job, Fridays were Tobacco Company night. Tobacco Company is a fairly high end restaurant downtown with a VERY low-end basement. Their claim to fame was a $1 rail drink happy hour and the fact that they would serve you as many at once as you wanted, state booze laws be darned. People (and my "people", I mean my friends and me) would wait in line for like an hour to get in first so you could secure a table with a waitress. We'd stay for an hour or so and then go across the street to a multi-purpose bar where you could play pool, practice your pickup lines, or dance. Or all three! I'm pretty sure we rarely if ever ate dinner.

These days, Friday nights are a little tamer (usually), but still a whole lot of fun. Actually, even more fun than high school or college, and especially more fun than Tobacco Company and the multi-purpose bar across the street. For starters, there is always amazing food involved, and the drinks are far more delicious, albeit more expensive. Almost every Friday night, we get together for dinner with my husband's brother and his girlfriend, Lauren. They live 2 blocks from us and are not only family but great friends....the four of us have so much fun together. Sometimes too much. There are times that we go out - either to a dive bar or somewhere fancy, and times we stay in and cook. Lauren is an amazing cook and I've learned a lot of cool tricks and recipes from her. She bakes stuff that I'll probably always be too intimidated to try. But that's why we keep her around, right? To bake stuff that I can't! I kid.

This past Friday we decided to stay in and have a sophisticated martini and card game night. I had been wanting to try the eggplant rollup appetizer that I learned in Italy and Lauren had gotten a request for shrimp and grits. And pumpkin cheesecake just sounded good. Sure, they're completely different cuisines, but that didn't stop us. Because martinis go with everything! The meal was amazing and the card game was a heated battle that eventually ended up in a loss for the hubs and I, but I'm pretty sure the other team cheated. I'm just saying.

I'll disclaim this post to say that I didn't make the shrimp and grits OR the pumpkin cheesecake. I did the rollups and the salad (recipe can be found here), and Lauren did the rest. I also have to disclaim the pictures because taking pictures inside when its dark outside without a speedlight is HARD. Which is why I'm going to purchase a speedlight online right after I'm done with this post. I'm sure the 2 glasses of wine I've just consumed haven't influenced my decision in the slightest.

Enjoy!

Mamma Agata's Eggplant Rolls
Source: Mamma Agata - Cooking School on the Amalfi Coast!

2 eggplants (they MUST be the long, thin, firm kind, such as Japanese eggplant)
1 3/4 oz grated Parmesan cheese
1 3/4 oz smoked provolone or Gouda cheese (thinly sliced and trimmed to match width of eggplant)
few pieces of salami, thinly sliced and trimmed to match width of eggplant
20-30 arugula leaves
6 strips roasted red peppers (make sure they are sliced thinly)
sea salt, as needed
1 quart peanut vegetable oil for frying
1 cup very fine white flour or pastry flour
wooden toothpicks

Wash the eggplant and remove the top and end of each. Use a vegetable peeler to peel the skin of the eggplant lengthwise in stripes, like a zebra, keeping some of the skin on the eggplant. Once peeled, slice the eggplant lengthwise into long pieces, about 1/2 to 1 inch thick. Don't slice too thin....it will reduce in size during cooking.

Layer the eggplant slices around the edge of a colander and sprinkle each slice with a pinch of sea salt. Allow to sit for 30 minutes to assist in draining out the excess water and removing the bitter taste from the eggplant.

After 30 minutes, gently squeeze out excess water from the eggplant slices, starting from the top of the slices to the bottom. Do not rinse off the salt - eggplant is like a sponge and will absorb the water.

Place the flour on a plate. Dip each slice of eggplant into he flour to cover both sides. Work quickly, as you do not want the eggplant to absorb too much flour.

Heat oil in a large cast iron frying pan or dutch oven (oil should be 2 inches deep). Make sure it gets to at least 350 degrees Fahrenheit before frying. Add eggplant slices to oil and fry until golden brown, about 2 minutes. Remove the eggplant and place them onto paper towels to absorb the excess oil.

While the eggplant is still very hot, begin assembling the rolls. Place the slices on a hard work surface, with a paper towel underneath. Sprinkle each slice with grated Parmesan cheese, provolone, and whatever else you like (I used salami, arugula, and roasted red peppers). Carefully roll each slice of eggplant, making sure to keep the ingredients intact as you roll. Place a wooden toothpick through the middle of each eggplant roll to hold the ingredients in place.

Once the rolls have cooled a bit, slice the individual rolls into two pieces to create your own little Italian eggplant sushi rolls! Serve immediately.

Shrimp and Grits
Source: Bon Appetit

Grits
1 cup yellow grits

1 cup grated sharp white cheddar (we used provolone)

1 tablespoon unsalted butter

1 jalapeño, seeded, diced

1/4 cup heavy cream (we used half and half to make it a little healthier)

Kosher salt, freshly ground pepper

Shrimp

1/2 cup 1/3" cubes tasso, andouille sausage, or bacon (we used andouille and also used about 2 times the amount of sausage since who doesn't love sausage!)

1 tablespoon vegetable oil (optional)

3 garlic cloves, sliced

2 tablespoons (1/4 stick) butter, divided

20 large shrimp (about 1 pound), peeled, deveined

1/4 cup (or more) beer

1/4 cup low-salt chicken stock

4 large eggs

1 tablespoon chopped fresh tarragon

Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.

Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg.

Pumpkin Cheesecake with Bourbon Spiced Cream
Source: Food Network

For the cheesecake:

1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)

1 cup pecans, ground

1 stick unsalted butter, melted

2 pounds cream cheese, cubed and softened

1 cup packed light brown sugar

6 large eggs

1/2 cup heavy cream

1/2 cup all-purpose flour

Pinch of salt

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

2 cups canned pure pumpkin

For the topping:

2 cups sweetened whipped cream

dash of bourbon

3/4 cup half-and-half

1 tablespoon unsalted butter

8 ounces semisweet chocolate chips (1 1/3 cups)

1/4 teaspoon pure vanilla extract

Prepare the cheesecake:

Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.

Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.

Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.

Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

Pioneer Woman's Braised Short Ribs and Goat Cheese Polenta

2011-10-20T18:21:00.000-07:00

Uhhh, have you ever had short ribs? I....kind of even don't know what to say about these beauties because they were so danged amazing. I mean, I submerged them in like almost a whole bottle of red wine and put them in a nice warm place for hours while they got nice and happy. That's pretty much my dream day...I want to be submerged in a whole bunch of wine and get all warm and snuggly somewhere. Why doesn't that ever happen to ME? Oh wait, it kind of does. With a fairly decent frequency.
Anyway! Enough about me.

I'm not sure what made me decide that I wanted to try cooking short ribs, but once I had the idea in my head, there was no stopping me. I spent an inappropriate amount of time scouring the internet for the perfect recipe. I also spent an inappropriate amount of money at Home Goods on a new Le Creuset dutch oven. Because short ribs need their red wine bath in a FANCY pot. Anyway, once I had the pot, I finally settled on Pioneer Woman's short rib recipe, because, well, she's the Pioneer Woman. And everything she makes is pretty amazing.

I know they say that when you have company over, you should make something you've made before so you know it won't suck. But that's not how I roll, so we invited my in-laws over for dinner as my short rib guinea pigs. I went in hoping for the best and had a backup plan of feeding them a whole lot of wine if the short ribs were terrible. Its always best to plan ahead.

Anyway, my wine collection made it through the night fairly intact because those bad boys were awesome! The meat literally fell off the bone and the sauce was rich and juicy and the whole thing went perfectly with the creamy goat cheese polenta (I mean, really, what DOESN'T go perfectly with creamy goat cheese polenta?). Everyone was super impressed! And the best part was that it was really easy...braising sounds really fancy, but really its just putting a bunch of stuff in a pot and putting it in the oven. Easy peasy.

I still kind of dream about them. I think I would like to have short ribs at least once a week. I'm sure my butcher's cash register would like that, too.

Anyway, enjoy! Try these bad boys immediately!

Braised Short Ribs with Creamy Goat Cheese Polenta
Source: Pioneer Woman

8 whole Beef Short Ribs

Kosher Salt and Pepper To Taste

1/4 cup All-purpose Flour

6 pieces Pancetta, Diced

2 Tablespoons Olive Oil

1 whole Medium Onion, Diced

3 whole Carrots, Diced

2 whole Shallots, Peeled And Finely Minced

2 cups Red Or White Wine

2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)

2 sprigs Thyme

2 sprigs Rosemary

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone.

Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top

Creamy Goat Cheese Polenta
Source: Pioneer Woman

1 cup Yellow Cornmeal

1 teaspoon Salt

2 Tablespoons Butter

4 ounces, weight Goat Cheese

Bring 4 1/2 cups water to a boil.

Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.

Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.

When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.

Pistachio-Crusted Chicken and Back to the Grind

2011-10-16T14:58:00.000-07:00

Uh wow....I've been a bit of a bad blogger lately. Its hard to blog when you're living in hotel rooms and not cooking a damn thing (somehow I've managed to EAT lots and lots of things, though). I've been home for less than 10 days in the last month and if it sounds like I'm complaining, I'm not (or at least not THAT much). I've been to Texas for Austin City Limits, Italy for Italian food and wine adventures, and Philly, Boston, and Tampa for business trips with co-workers that I quite like and have a lot of fun with. But, its a bit exhausting. The other day I woke up in a Hyatt somewhere and couldn't remember what city I was in, and when I went to get in my rental car in the garage, I was looking for the Ford Escape I'd had in the last city instead of the Chevy Malibu I should have been looking for. I was craving sleeping in my own bed and driving my own car (not a Chevy Malibu) and cooking my own food. I've got a million recipes that I've bookmarked to try (I've been spending a lot of time reading food blogs on airplanes when I should be working). I promise not to abandon this here blog again...I'm here to stay whether you like it or not.

I made this chicken on one of the few nights that I was actually at home and not too tired to cook. I've convinced myself that breading something with an ingredient besides actual bread automatically makes it healthier, because, well.... its not breaded and fried, its coated and baked! This applies even when that "other" ingredient happens to be a calorie-heavy nut. Coating chicken with crushed pistachios is a fantastic idea and you should try it. This was super easy and can be adapted to use pretty much any nut if you don't have pistachios on hand or don't have the stomach to pay one million dollars for a can of shelled pistachios. Why are those little boogers so dang expensive?

Pistachio-Crusted Chicken

Source: Adapted from Confections of a Foodie Bride

1 cup pistachios, shelled

Salt (if pistachios are unsalted)

Ground black pepper

Pinch of cayenne pepper

Pinch of paprika

Pinch of chili powder

1 tsp garlic powder

2 Chicken breasts, pounded to even thickness

Preheat oven to 425.

Run pistachios through the food processor for 15-20 seconds, until coarsely ground into small and medium-sized pieces.

Pour nuts into a large baggie and season with salt, pepper and spices.

Drop chicken breasts into the baggie, seal, and shake until coated.

Place on a rack set in a baking sheet and bake until center temperature reaches 170 degrees (15-18 minutes ).

Mamma Agata's Cooking Heaven

2011-10-06T17:58:00.000-07:00

We booked our trip to Italy like a year before we actually went. This was partly because we thought we'd get better prices on airfare (IS there such a thing as a good price on airfare? Not really), and partly because it was easier to convince my husband that the trip was a bargain. See, if you buy the tickets a year in advance, then by the time you actually GO, the cost of the plane tickets is a sunk cost and therefore doesn't count towards the total bill. See how I did that?

Anyway, after I bought the plane tickets (suck cost), I started doing research on things to do in Italy and came across Mamma Agata's Cooking School in Ravello, Amalfi Coast. It was basically rated the best thing to do in all of Italy by TripAdvisor. The more I read, the more obsessed I came with going, despite the fact that it was logistically damn near impossible to get to, and that it was a bit pricey. Oh, and that my husband may not think a day of cooking is the most amount of fun one can have in Italy. But if you know me at all, you'd know that once I have my mind made up about something, there is no stopping me. I worked with a travel agent to find a private driver to take us to class, an hour away from where we were staying (on narrow, winding roads with hairpin turns, 200 feet above the sea with no guardrails). I ignored the crappy exchange rate and paid the entrance fee in Euros and told my husband that there was unlimited food, wine, and limoncello at the cooking class (all true), and that I was sure there would be other dudes there with their irrational wives that he could hang out with.

Let me tell you....it was worth every penny, every hairpin turn, and the 5 pounds we each gained that day. Chiara (Mamma Agata's daughter and English-speaking translator) was the most gracious host in the world...she was so sweet and funny and I never wanted to leave.

The class is held at Mamma Agata's home, where she lives with her husband, daughter, son-in-law, and grandchildren. The house is built high on the hillside of Ravello, a small down on the Amalfi Coast of Italy, and overlooks the sea. All of the ingredients they use, from the sausage to the basil, to the lemons, to the grapes and the wine, are all grown on their property and made at their home. The view is breathtaking, and the food is downright amazing. It exceeded even my wildest expectations....it was my favorite day in Italy.

You arrive at this amazing house, and come down these steps:

And then you see this straight ahead of you:

And this to your right:

And inside the house was this lady:

The class was 6 hours long....we ate the most amazing lemon cake I've ever had....we learned how to make the perfect homemade tomato sauce...we were told how to make eggplant sweet and perfectly textured instead of watery and bitter. We sampled olives and hot pepper sauce and organic wine and homemade limoncello. We learned how to make the perfect eggplant parmesan and how to properly fry something. I was fascinated by the whole thing...Mamma Agata cooked and her daughter Chiara narrated. And then we all sat down (there were 10 of us there....a few young couples and then one old couple who didn't seem to like each other very much) to the best meal ever. It looked a bit like this:

I'm going to post the recipes as I make them here at home. And believe me, I will. Those who get invited over to dinner on these nights will know we like them better than our other friends. Just sayin'.

Italy - 10 Days, 10 Pounds, 10 Pictures.

2011-10-02T12:56:00.000-07:00

Of course we took more than 10 pictures in Italy (I think it was well over 2000), but I'm going to pick my 10 favorite for a quick little Italia recap. I debated on how to blog about the trip because I could seriously devote several posts to my rants and raves about this beautiful country, but I decided to narrow it down to just two. The first will be a general "Why Italy is Awesome" post, and the second will be a "Why You Should Take Mamma Agata's Cooking Class in Italy" post. More on the cooking class later, but it was the one part of the trip that I was the most excited about, and it didn't disappoint. It was the highlight of the trip for me.

Anywho, we've been home for about 24 hours now and I'm just starting to feel my food baby begin to recede. The Italians do not mess around when it comes to food and drink. Salami is a snack. Pasta is a appetizer, and drinking at lunch is encouraged. Gelato is a daily occurrence. Vegetables? Didn't see one. At least you walk everywhere there. And its quite hilly in many areas, thank goodness. I think I managed to burn off at least a gelato and a shot (or three) of limoncello each day. Too bad gelato and copious amounts of limoncello were just the tip of the iceberg.

We actually did do more than just eat and drink. At least I hope we did....let me think. Yes! There were a couple of things I can remember doing that didn't involve food and booze. At least two.

We arrived in Florence and spent 2 days in an awesome river-front hotel with amazing views (including views of the famous Duomo that you could see from our bed). We took a walking food tour through the city where the guide took us to all the "insider" places that the locals frequent and we ate and drank our way through Florence from a non-touristy point of view. We sampled pastries, delicious beef, 5 kinds of gelato combinations, numerous local wines, cheese, 25 year old balsamic vinegar, truffle honey, the works. It was worth every penny!

From Florence, we headed to Orvieto, a small city in Tuscany. We stayed at a small bed and breakfast which is part of the growing Agritourism business in Italy. It is owned by a jolly fellow named Giampiero, who is the best host in the entire world. He even drove us into town one day when we wanted to go exploring (at breakneck speed around hairpin turns, no less). Every night, all of the hotel guests gathered in the dining room and ate a 5-course dinner, family style. They served some amazing dishes....fresh fig and prosciutto on foccacia, pasta with fresh truffles, roasted sausages, various kinds of bruschetta, apple cake, and copious amounts of organic wine. Oh, and unlimited limoncello and grappa. Danger.

After Tuscany, it was off to Positano, a town on the Amalfi Coast. I seriously could have stayed there forever...I did not want to leave. The town is built into the mountainside, which makes for breathtaking views, and a rare chance for at least some semblance of exercise. Our hotel was about halfway up the mountain, so if you wanted to go anywhere, that was great. Until it was time to go home, which meant that you either climbed 300 stairs, or walked 45 minutes through town and around a winding road, all uphill. Doing this made me feel better, but I'm pretty sure it never really put a dent in the calories we were consuming. Thus, the 10 pound food baby.

During our time on the coast, we traveled to Ravello, another small coastal town. It is home to Mamma Agata Cooking School, and honestly, there are no words to describe how amazing it was. I'll try to do it justice in tomorrow's post, but honestly, you just have to go. Its not easy to get to, and Lord knows it ain't cheap, but it was well worth it. It was my favorite day of the trip, and that's saying quite a bit since, well, what's NOT a good day when you're in Italy?

Anyway, after Positano, we headed to Rome. And...I know this is probably blasphemy to a lot of people, but I was underwhelmed. Don't get me wrong...it was beautiful and has a ton of history, but I found it to be crowded and impersonal and just didn't feel like Italy to me. There were SO MANY TOURISTS. I guess I just didn't find it to be as unique and authentic as the other places we visited. Maybe it was because it was last and we were tired, but I wasn't wowed. We did have a wonderful meal, though, which added pounds 9 and 10 to round out the food baby. So at least there's that.

It was a wonderful trip...a trip of a lifetime for sure. I'm happy to be back, though. I missed Lola and my comfy little home.

Here are some of my favorite photos from the trip...they certainly don't do the country justice, but we tried. And its actually more than 10. Sorry!

There's No Place Like Home.

2011-10-01T20:38:00.000-07:00

I'm back! Italy was wonderful....delicious and beautiful and everything else I had dreamed of and more. And I'm exhausted. Creating a food baby the size of a basketball is hard work, let me tell you.

So I'm off to bed to sleep it off and I'll be back tomorrow to post pictures and tell you all about it!

Ciao for now!

Adventures in Italy!

2011-09-20T19:39:00.000-07:00

A few weeks ago I was in New York and crashed at my sister-in-law's sister's house. We cracked open some red and watched Jersey Shore on DVR and realized that the Jersey cast is based in Florence, Italy this season. Well, GUESS WHAT? I'm going to Florence, Italy tomorrow!! And then Orvieto, Italy, and then Positano, Italy, and then Rome (Italy). I have a feeling the hubs and I will keep it (slightly) classier in Italy than the Jersey Shore folks do.

Anyway, back to the Jersey Shore episode we watched...during said episode we discovered that the cast works in a pizzeria in downtown Florence. And after 2 bottles of wine, we (my sister-in-law's sister and I) decided it was a necessary stop during my 10 days in Italy. No matter that its probably the grossest, most American-ized pizza shop in the whole country...I bet it gets really crowded with American tourists who think the cast of Jersey Shore knows whats up when its comes to authentic Italian cuisine. At the time, I was so convinced that this was a good idea that I made her rewind the DVR and then pause it during one of their taped shifts so I could see the name of the restaurant on the back of Snooki's (if you don't know who Snooki is, you're not cool) T-shirt. I even made a note in my iPhone so I wouldn't forget the name. But then, a couple of weeks later, I noticed the note and thought to myself, "this is stupid, we're not going to this awful restaurant", and deleted it. So, I guess that's the end of THAT story. I think it was the wine.
ANYWAY, I leave for Italy tomorrow. We'll be gone 10 days. And then I travel for work for the next 3. So this blog is going to be HURTING as far as updates and recipes go for the next 2 weeks. I will, however, return with amazing photos and recipes and stories from the land that is home to many of my favorite things (wine, cheese, pasta, olive oil, and beautiful scenery. Oh, and limoncello).

We've been planning this trip for a year. If by "planning", you mean we bought our plane tickets a year ago. As far as planning in my head goes....I've been dreaming of this trip for what feels like my entire adult existence. I feel that I was BORN to travel to Italy with the love of my life before said life starts getting too hectic for us. I can't wait....in 24 hours we'll be on a plane over the Atlantic, holding hands and dreaming of beautiful Italian countryside and the turquoise waters of the Mediterranean. And we'll also have had some Ambien and maybe a cocktail or three. So, that'll help some, too.

Football Finger Foods and "Voting" - Ann Style

2011-09-12T17:47:00.000-07:00

So, I wouldn't consider myself particularly "sporty". I did play basketball through middle and high school and even played on a club team in college for awhile (until Saturday morning practices interfered with my Friday evening ~~frat parties~~ trips to the library). I was actually pretty decent, if I do say so myself. But that is not because I'm a natural athlete...it was mostly because I'm very competitive and I hate to lose so I worked really hard to be good. Plus, at my high school, jocks were the cool kids and got dibs on the Spades tables at lunch. So it was important to play a sport and be good at it so I could partake in Spades at lunch. And Study Hall. So basically, when it comes down to it, I spent my high school years sweating my butt off at two-a-day practices and cried plenty of tears of blood in the weight room because I worked so hard I literally thought I couldn't go on living. And for what? So I could play Spades. Logical, yes? I think so too.

Anywho, despite my badass days on the basketball team, I'm still not very athletic. I like shoes and makeup and my idea of something fun to watch on TV is The Real Housewives of Orange County and What Not To Wear. My idea of something fun to watch in person is a Sommelier pouring wine tastings in my glass at a vineyard, while telling me about the deep flavor with hints of blackberry. And then its fun to watch myself drink the wine and buy a case for later.

Needless to say, football season wasn't something that got me very excited. Until last year. When my husband clued me in to the fact that you can BET on football. Or VOTE on football, if you want to use Ann lingo. This means that even if you couldn't care less about either team that was playing, you can still win! This is a whole new ballgame, if you will! There is a world of internet madness out there that lets you pick which team you think will win or decide if they will score more or less of a certain number of points. And you can do things like vote for two teams at once but they both have to win. These things in sports speak are called "over/under, and parlay", but to me, its just more ways to win.

So now, every Sunday morning, Andrew gets on his computer and asks me what I think about each of the games occurring that day. Then I cast my "vote" for a team, usually based on if I like the quarterback or not, or if the coach is funny looking. And I refer to a team not by its actual name, but by the name of a player I particularly like or hate. Like this:

Andrew: "Okay honey, the night game is the Jets vs. the Cowboys. Its Cowboys plus seven. What do you think?"
Me: "Ohhhh, the Dirty Sanchez's (otherwise known as the New York Jets, with quarterback Mark Sanchez) against the Tony Romos (also knows as the Dallas Cowboys, led by quarterback Tony Romo)?!?! Is Tony Romo still dating Jessica Simpson?"
Andrew: "What??? No. The spread means that the Jets have to win by at least 7 points. Do you think they can do that?"
Me: "Totally. I like their coach because he's hilarious. I saw it on that show you used to make me watch. Let's vote for the Dirty Sanchez's."
Andrew: "I think the Cowboys have it. We're betting $4 on them."
Me: "But Tony Romo is such a TOOL!!!!!"

During football season, this happens a few times every weekend. But its a win/win! I win because I feel involved in the process (sometimes my husband actually does what I say), and he wins because I'll watch football without complaining. And we both win because we have bloody Mary's and delicious finger foods.

Speaking of finger foods, I actually have some recipes to share. Made both of these little gems this past Sunday and they were delish. I even tried to make them healthy, and I don't think anyone noticed!

Enjoy!!

Chicken Enchilada Stuffed Tortilla Rollups
Source: Adapted from Annie's Eats (If you haven't checked out Annie's blog, DO IT! She's amazing.)

2 8-oz. packages cream cheese, softened (I used low fat cream cheese)
1 1/3 cup shredded Mexican blend cheese (I used 2% cheese)
1 teaspoon garlic, finely minced (I used 2 teaspoons)
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste

1 teaspoon chipotle powder
salt to taste
1 cooked chicken breast, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes (I used about half a can)

1 jalapeno pepper, minced
1 package jalapeno cheddar tortillas

Mix cheeses together until well blended. Add all remaining ingredients and mix well.

Cover and refrigerate for at least one hour.

Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

Sausage/Pepperoni/Green Pepper Pizza Cups

Source: For the Love of Cooking

Cooking spray

1 tube of refrigerator biscuits (I used reduced fat Grands)

Pizza sauce

Mozzarella cheese, diced or shredded (I used 2%)

Turkey pepperoni slices

1/2 package pre-packaged turkey sausage crumbles (can be found at the grocery store with the rest of the bacon and sausage)

Parmesan Cheese, shredded

Dried Basil

Garlic powder to taste

Red pepper flakes to taste

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Cut each biscuit in half then press the dough into of the bottom and sides of the muffin tin. Repeat with the remaining dough. Spoon sauce into each cup. Place some diced (or shredded) mozzarella cheese into the cups followed by a few slices of pepperoni. Finally add a bit more mozzarella if desired then sprinkle the tops with Parmesan cheese, garlic powder, red pepper flakes, and dried oregano.

Place into the oven and bake for 15 minutes or until the crust is golden brown and the cheese has melted. Serve immediately with a bit of heated pizza sauce for dipping.

A Day to Remember

2011-09-11T18:49:00.000-07:00

Today, no recipes or silly stories. Just a little reflection on how lucky we are to have what we have. And a lot of love and prayers for those that lost their lives on September 11th all those years ago as well as those who know and loved someone who did. I can't believe its been 10 years.

Edited to Add

2011-09-06T16:22:00.000-07:00

Remember how like 5 minutes ago, I was trying to decide where to eat dinner tonight? Well, that's been decided. Because I've been sitting in my home airport for 4 hours now. FOUR! And I can't leave to go home, because US Airways tells me that its "probable" that I'll get to Boston "sometime tonight". Or "early tomorrow morning, worst case". Well. I don't know about you, but I'm psyched.

Especially because my home airport has exactly 3 places to eat/drink. They are: Sam Adams Pub (that serves cold sandwiches and chips in a bag. And....Sam Adams), Applebee's (you KNOW how I feel about that), and the new Club Level Grill (that serves chicken fingers, but at least the wine comes from a bottle and not a box). Its been a long, long afternoon.

I started writing this post 30 minutes ago. In that 30 minutes, I have left my terminal, gone through security again, and promptly been told that my new flight is delayed. If it takes off at the time they told me, I'll have been in this here airport for 6 hours. Please try not to be jealous.

Also, try not to be jealous of the dinner I was forced to decide on. Its not downtown Boston Italian food. Its not even Applebee's chicken fingers in the Boston burbs. Its worse. It was $9 and the cheese wasn't even melted.

At least the wine came from a bottle.

Caprese Pasta Toss and Back to the Airport

2011-09-06T15:32:00.000-07:00

If it seems like I've been spending a lot of time in airports lately, its because I have. And really....if it seems like that to YOU, imagine what it seems like to ME. This week is Boston. Actually, not. Its a suburb outside of Boston, that, to the best of my ability to comprehend, does not believe in non-chain restaurants. Last time I went there, I asked the front desk lady at the Marriott if there were any good places to eat for dinner, and she told me there was a Quizno's right across the street. Well, color me happy! Quizno's is EXACTLY what I had in mind for a nice place to spend my per diem allowance for the night after a long day of traveling. I was like, well....I was really looking for a sit-down type of place where I could get a nice glass of wine. She nodded knowingly and said there was an Applebee's in the same shopping center. Great, I couldn't wait to have some chicken fingers and a nice glass of Franzia.

This time, I got smarter and decided to stay and eat downtown and just drive to my meeting in the burbs for the day. My plan was perfect except that my trip got extended by another day and the first night I'm forced into staying at the Marriott in the burbs across the street from Quizno's and Applebee's. This is stressing me out, and I've spent the entire morning (and a ridiculous amount of time last night) trying to decide, when I land in Boston, whether to eat downtown and take a taxi to the burbs in order to avoid chicken fingers and Franzia. Or, do the practical thing and rent a car, drive to my hotel in the burbs, and suck it up. Maybe Franzia is better after a glass or three? Probably not.

Anyway, I haven't decided yet, but I'll continue to ponder this very, VERY important culinary decision. My dinner on the first night could make or break my trip...what if I get a Franzia hangover and fall asleep in my client meeting the next day? Or get food poisoning from chicken fingers? I think its safer to take a cab from the airport to downtown, eat a delicious dinner with non-Franzia wine, and THEN take a cab from downtown to the burbs. Just to be safe. Safety, and NOT practicality, is the issue here, people.

Okay, time to talk about food that I actually cooked! Two of my favorite things to eat are pasta (not always good for the "try not to be so fat" diet), and tomato/fresh mozzarella salad. So why not combine them? I've seen tons of variations of this out there, both from Rachael Ray and some fellow food bloggers. I took those as inspiration and just kind of made things up as I went along. I used 100% whole wheat pasta for the protein and fiber, and cut WAY down on the amount of oil and cheese I used. Still turned out great, and I served this with petite filets broiled in the oven. Delish!

Caprese Pasta Toss
Source: inspired from Rachael Ray and the general interwebs

1/2 lb whole wheat penne
2 tbsp olive oil
2 small anchovy filets
1 tsp red pepper flakes
3 cloves garlic, minced
1/2 tsp Italian seasoning
1 pint grape tomatoes, halved
1/2 cup fresh mozzarella, diced into bite-sized pieces

Heat oven to 375 F. Put halved grape tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with kosher salt and freshly cracked pepper. Roast in oven for 20 minutes until tomatoes start to "burst.

While tomatoes are in the oven, boil pasta in well-salted water until al dente. Drain, and set aside.

Meanwhile, heat 2 tbsp olive oil in a large pan. Add anchovy filets, and stir, breaking up the filets and allowing them to "melt" into the oil. Add red pepper flakes, garlic, and Italian seasoning. Let garlic get soft, but make sure it doesn't burn.

Add cooked pasta to the oil/anchovy/garlic mixture. Add tomatoes and diced mozzarella. Toss to combine. Serve. Drool.

Honey Lime Chicken Enchiladas and the Mountain Goat Funny Farm

2011-09-02T18:31:00.000-07:00

Remember the post I wrote back in April about when I was solely in charge of two 10-week old puppies for like 6 days straight? And how I almost killed myself, brought myself back to life, and did it again just for the sheer relief of having another moment of (deathly) silence?

Well, I'm in charge of two puppies once again. Except I'm not alone and they are now 6-months old. Easy, right? No, wrong. WRONG! The two little mongrels we affectionately call "The Mouth" (my puppy), and "The Curmudgeon" (my bro and sis in-law's puppy), can still wreak havoc with the best of them. And its not a quiet havoc-wreaking, I'll tell you that much.

This is because the only activity that occurs when they are in the same room together is some strange move where they stand on their hind legs, hold onto each other with their front paws, and try to rip each other's ears off. Sometimes they go for the jugular. It looks like this:

Except that its in my house, next to my vases and (full) wine glass on my (glass) end table, and not in an open field like the above. And it happens all day long. ALL. DAY. And there is no escape. We call it Mountain Goat Fighting. Because have you ever seen that Planet Earth documentary that Sigourney Weaver narrates? And they show the mountain goats trying to kill each other on the side of a cliff? Yeah, that's what's happening 24/7 in our household. Two filthy animals going at it like mountain goats. And driving the humans bat-shit crazy. They sure are lucky they're cute.

Anywho, I'm looking forward to a relaxing (as relaxing as a Mountain Goat Funny Farm can be) weekend before heading to Boston next week and Austin the week after. And Italy the week after that! I see the Farmer's Market, the fall festival at a local winery, the first JMU football game of the season, and a cookout with friends in our future this weekend. And a whole lot of naps. If I need to drug the dogs, I will. Count on it.

I'll also need to do some cooking since these here honey lime chicken enchiladas are the last thing I have in my archive of "things to blog that I actually cooked a long time ago". They were awfully tasty, my friends.

Honey Lime Chicken Enchiladas
Source: The Girl Who Ate Everything

6 tbsp. honey
5 tbsp. lime juice, from 2-3 limes
1 tbsp. chili powder
1/2 tbsp. cumin
1/2 tsp. garlic powder
1 small can diced jalapeno peppers
2 boneless, skinless chicken breasts, cooked and shredded
8-10 flour tortillas (I used whole wheat)
1 lb Monterrey jack cheese, shredded (I used 1/2 low fat cheddar and 1/2 monteray jack)
16 oz. green enchilada sauce
1 cup heavy cream or half & half (I used fat free half and half)

Preheat oven to 350 degrees and mix the first six ingredients together. Toss with shredded chicken and refrigerate; allow to marinade for at least 1/2 hour.

Using 1/2 cup enchilada sauce, coat the bottom of a 9x13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, then roll up the filled tortillas and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Sprinkle a tablespoon or two of chopped jalapeno on top. Cover with aluminum foil and bake for 20 minutes. Remove aluminum foil and continue to bake for 10 more minutes, until bubbly and brown on top.

Come on, Irene!

2011-08-30T18:16:00.000-07:00

Bet you didn't think that Central Virginia was susceptible to hurricanes. Yeah, me neither.

Hurricane Irene made her appearance on Saturday and it feels like she hasn't left yet. Primarily because she knocked out our electricity and its still out. And do you know how hard it is to work from home with no power and no internet? More importantly, do you know how hard it is to BLOG with no internet? And cook with no food (I threw the contents of the fridge away yesterday, and it was a delightful task)?

So I'll need to take a short hiatus until we have electricity. Which I'm being told will be Friday (today is Tuesday). Want to play over/under on whether my husband gouges his eyes out from the sheer pain of having to put up with me when I'm bored between now and then?

Oh! Oh! Oh! I started writing this blog post this afternoon (meaning all of the above words were written HOURS ago) and then I had to leave the internet zone I was in to go back to the dark ages that is my house before I remembered to hi "publish post". And then I went to pick out bathroom tile (this is way harder than it sounds) and then to dinner. And I forgot that I never posted my latest entry. And THEN, as we were driving home, we noticed that things seemed....brighter. More....deLIGHTful. Is that....wait....do I see....ELECTRICITY!??! Indeed it is! Our power is BACK! I've never been more excited in my life, I swear it. I missed my TV terribly. And air conditioning. And Internet. And cold beverages (although in case you were wondering, red wine is the PERFECT cocktail for those without electricity). And now I can post my entry about my lack of electricity...now that I have electricity.

I threw away all the contents of the fridge yesterday. I mean ALL of them. Re-stocking will be fun. And expensive. But that means I can get back up and running on maintaining this thing they call a food blog. So, stay tuned for that!

Nice knowing you, Irene!