Parsley Herb Noodles OR Linguini & Clams ~ Cooking with Chaya at OuR KrAzY kItChEn

PARSLEY HERB NOODLES / LINGUINI & CLAMS
1/2 cup butter
1/4 cup olive oil
1 pound linguini, cooked and drained well, reserving pasta water as needed
4-6 cloves minced garlic
(2) 7 1/2 ounce cans minced clams, drained well, but retaining 8 ounces of the juice
1 cup white wine
1 shallot, minced

1 bunch green onions, sliced
1/2 cup minced fresh parsley
3/4 cup shredded Parmesan

salt & pepper to taste

  • Heat butter and oil together.
  • Add shallot, green onions and garlic cooking until golden and fragrant.
  • Add clam juice and white wine and simmer uncovered 10 minutes.
  • Add clams, parsley, salt and pepper, to taste and most of the Parmesan cheese,  heating until cheese is melted.
  • Toss with the linguini.
  • Serve with fresh grated Parmesan Cheese.

ORIGINALLY POSTED 12-21-2009 for my FIL’s birthday

Christmas is almost here!

TMS
Christmas is just 10 days away. Are you ready? I am, well sort of. My packages are wrapped and tagged, but there’s no tree to put them under. The ingredients for my goodies are purchased, but I’m not assembling them until I get where I’m going so I don’t have any new pictures yet of the Artichoke Garlic Cheese bread and Toasted Bleu Cheese Dip and Rum Balls and Holiday Wreaths that I’m going to be spending the 23rd making. I’ll be sure to link the recipes though to the upcoming Christmas Party at OuR KrAzY KiTcHeN that starts Thursday!

Click Button for Party Details!

 

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Artichoke Garlic Cheese Bread ~ Monday Munchies

ARTICHOKE GARLIC CHEESE BREAD
Italian Bread, Halved
1 jar artichoke hearts, drained REALLY WELL & chopped small
3 teaspoons minced garlic, jar
1/2 cup shredded Asiago Parmesan cheese
1/3 cup shredded mozzarella cheese
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 cup Best Foods mayonnaise
butter
PURE

  • Preheat oven to 400 degrees.
  • Spray a cookie sheet with PURE.
  • Lightly butter bread halves.
  • Place bread halves buttered side up side by side.
  • In a mixing bowl whisk the seasonings into the mayonnaise.
  • Fold in artichoke pieces, garlic and Parmesan cheese.
  • Spread over bread halves and top with mozzarella cheese.
  • Bake 15 minutes or until cooked through and golden brown.
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Don’t forget Simply Delicious Sunday over at OuR KrAzY KiTcHEn!

hosted by me over at OuR KrAzY KiTcHeN
HOMESTYLE MEATOAF

MASHED CARROTS
1 small bag baby carrots, halved
2 Yukon gold potatoes, washed and cubed
1/2 cup butter, softened
1/4 +/- cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon white pepper
Fresh grated Parmesan cheese

  • Boil potatoes and carrots until fork tender. Drain well.
  • In a large mixing bowl place softened butter on the bottom followed by the hot carrots and potatoes.
  • Mash together until uniform consistency.
  • Add cream until desired consistency and seasonings.
  • Top with freshly grated Parmesan cheese

GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
2 teaspoons minced garlic, jar
3 tablespoons butter

  • Wash, halve and drain the Brussels sprouts.
  • Melt butter over medium high heat.
  • Add green onions and garlic. Saute’ until golden.
  • Add Brussels sprouts and continue sauteing until tender.
  • Add lemon juice and champagne vinegar. Heat through.
  • Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

  • Melt butter in a large skillet over medium high heat.
  • Saute’ mushrooms until golden and tender.
  • Add shallots, garlic and thyme.
  • Continue to saute’ until translucent.
  • Deglaze the pan with the wine.
  • Add the cream and demi-glace.
  • Simmer until desired consistency.
  • Serve over HOMESTYLE MEATOAF and mashed carrots.







*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term “demi-glace” by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!
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Shameless promotion

LOL I couldn’t resist this email that came through my inbox this morning as shameless self promotion for the up coming cookie exchange over atOuR KrAzY KiTcHeN.

T H E ITALIAN ELBOW

An Italian grandmother is giving directions to her grown grandson who is coming to visit with his wife.

“You comma to de front door of the apartmenta. I am inna apartmenta 301.

There issa bigga panel at the front door. With you elbow , pusha button 301. I will buzza you in. Come inside, the elevator is on the right. Get in, and with you elbow , pusha 3.

When you get out, I’mma on the left. With you elbow , hit my doorbell.”

“Grandma, that sounds easy, but, why am I hitting all these buttons with my elbow?

“What . . . .. .. You coming empty handed?”

Are you ready for the Christmas party at OuR KrAzY KiTcHeN? I know you’re not coming empty handed! Don’t forget to check it out and bring your favorite recipe link.

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Toasted Bleu Cheese Dip ~ Monday Munchies

TOASTED BLEU CHEESE DIP
8 slices bacon, diced
8 ounces Philadelphia cream cheese, room temperature
1/4 cup heavy whipping cream
1 cup bleu cheese crumbles
2 teaspoons minced garlic, jar
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
baby carrots, celery sticks & your favorite crackers (I like Vegetable thins)

  • Preheat oven to 350 degrees.
  • In a large skillet saute’ bacon until crisp.
  • Remove bacon with a slotted spoon.
  • Add garlic to bacon grease and saute until garlic.
  • Drain off bacon grease.
  • Beat cream cheese until smooth in a medium mixing bowl.
  • Add the cream and beat again until well blended.
  • Fold in bleu cheese crumbles, bacon pieces and chives.
  • Transfer to a small baking dish.
  • Bake 25 minutes until heated through and golden brown.
  • Sprinkle with parsley.
  • Serve with veggies and crackers.

Are you ready for the Christmas party at OuR KrAzY KiTcHeN? Don’t forget to check it out and bring your favorite recipe link.

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Fudge Bottom Brownies & Peanut Butter Fudge Drops

Did you know that Domino Sugar and C&H Sugar are the same great pure cane sweet goodness? The name is based on where you live! You should head on over and check out their websites for some fun and creative recipe ideas from themed parties, cookies and edible ornaments to mixes in ajar for the upcoming holidays. I did and here is one of my favorite recipes from Domino Sugar and C&H Sugar to get you started.

FUDGE BOTTOM BROWNIES
BROWNIES
1 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup Domino® Granulate Sugar
1 teaspoon vanilla extract
1 cup walnuts, chopped
3/4 cup Domino® Light Brown Sugar
1/4 cup cocoa
1 1/2 cups boiling water

TO SERVE
2 packages fresh raspberries
2 tablespoons Domino® Granulated Sugar
whipped cream
1 milk chocolate bar, for shaving
1/2 cup chocolate melting candies or almond bark, for hearts

  • Preheat oven to 350°F.
  • Combine first seven ingredients, stirring until blended.
  • Stir in nuts.
  • Spread mixture into an ungreased, 8-inch square baking pan.
  • Whisk light brown sugar and cocoa. into boiling water.
  • Pour over batter and bake 40 minutes or until cake portion is set.
  • To serve, puree 1 1/2 packages of fresh raspberries with 2 tablespoons granulated sugar in a food processor or blender until smooth.
  • Puddle raspberry puree over the bottom of the plate and sprinkle edges of plate with chocolate shavings.
  • Arrange a generous piece of warm brownie in the center of the puree and top with a large dollop of whipped cream.
  • Arrange chocolate hearts in whipped cream and serve immediately.
  • To prepare the chocolate hearts, heat chocolate melts in your microwave at 20 second intervals, stirring between intervals, until smooth.
  • Pour melted chocolate into small freezer bag and snip one corner to create a pastry tube.
  • Pipe heart shapes onto waxed paper and allow to cool until hard.

One of our favorite nieces is coming to visit this weekend so I whipped up these yummy cookies using her favorite Hershey’s kisses. These are for you Kat! They are keepers too I’ll use for our upcoming Christmas cookie party!

PEANUT BUTTER FUDGE DROPS

2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

  • Whisk together the hot water and cocoa mix until smooth.
  • Add peanut butter and corn syrup. Blend until smooth.
  • Add 2 cups powdered sugar and stir until well blended.
  • Stir in cookie crumbs until well blended.
  • Spray wax paper with PURE (these will be sticky so don’t forget this step).
  • Drop heaping teaspoonfuls of dough onto the wax paper.
  • Place the remaining 1 cup of powdered sugar in a shallow bowl.
  • Roll each piece of dough into a ball and dredge in powdered sugar.
  • Press your thumb into the center and fill with a Hershey’s kiss.
Don’t forget our Upcoming Cookie Party!
wildatheart

FULL DISCLOSURE: In the interest of full disclosure I was contacted and asked to voice my opinion and Domino Sugar links in exchange for a Domino Sugar gift card. I did this because I believe in the product and the recipes and not for payment.

Carne Asada ~

Guess Who’s Coming to Dinner is being hosted by Dave from My Year at the Grill over at OuR KraZy KiTcHeN today. Head on over and see what he has going on.

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.




What you have left after the marinating.

CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika

  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness.
  • Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.

wildatheart

STUFFED ITALIAN CHICKEN BREASTS ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make the fresh, but jarred peppers are fine as long as they are drained well.

Won’t you join me at ThEKrAzYkItChEn for ?
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Bat’s Breath Cake aka Oreo Cookie Cake

hosted at OuRKrAzYkItChEn


BAT’S BREATH CAKE
1 cup white sugar
1/2 cup butter
2 JUMBO eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon maple extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
6 crushed OREO cookies
1/2 cup whole milk

  • Preheat oven to 350 degrees.
  • Grease and flour a 9×9 inch BUNDT pan.
  • In a medium bowl, cream the butter.
  • Add sugar and cream again.
  • Add the eggs, one at a time, beating until well blended.
  • Add in the vanilla and maple extracts.
  • Sift together the flour and baking powder.
  • Add to the creamed mixture and mix well.
  • Blend in the milk until batter is smooth.
  • Pour into the prepared pan.
  • Bake for 30 to 40 minutes.
  • Cake is done when it springs back to the touch.

DARK OF NIGHT FROSTING
8 tablespoons butter, melted
3 cups powdered sugar
2/3 cup Hershey’s cocoa
1/3 cup milk

  • Mix all together.
  • Spread over cooled cake.
  • Decorate with orange candy balls.
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