Category: MISC

Bento Box Lunches ~

Today I thought I would share a few of my bento box lunches with you.
Bento is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables. Containers range from disposable mass produced to hand crafted lacquerware. Although bento are readily available in many places throughout Japan, including convenience stores, bento shops, train stations, and department stores, it is still common for Japanese homemakers to spend time and energy for their spouse, child, or themselves producing a carefully prepared lunch box. (From Wikipedia)
The fun part about making a bento is that is almost like a craft or can be as elaborate as a piece of art. Many foodies or food bloggers are very crafty for the most part because of what we create when we bake or cook a great meal. We always add our own touch to it. Bento box lunches are fun to look at, fun to eat, and for me they are fun to make too.
The idea is to make it colorful, fresh, well balanced and fun to eat. It can be simple using leftovers from dinner…
Or using egg molds and rice molds to create fun shapes and characters…
Fun and colorful food pick work well to add some color where needed…
Silicone cups can be used to hold many different tidbits of food and works well to keep it separate from other foods.
Sometimes just adding some greens or edible flowers makes the final touch and worth looking at.
Cookie and vegetable cutters can add a lot of fun to any bento…here is your chance to be creative! It is such a nice way to pack a healthy fresh meal for your child, and try different things that they just might eat.
My daughter was a little older by the time I got into bento making, but I can still get away with making one that isn’t too cute.
I made some Chicken Katsu last night for dinner and I had enough left over for Maranda and my lunch today. I packed my new “tropical Bento box” it came with a cute cloth tote too. I love it. It’s glittery too. This one you can even use in the microwave if you need to. Inside the large section I have rice with furikakae, chicken katsu, kumquat and green beans. The fruit side has pineapple, grapes and a strawberry.

I packed Maranda one too. I figured I was safe with it and she wouldn’t mind eating it at school.

This is what came home, but in her defence I did pack her a chicken and cheese half sandwich too.
I made the chicken katsu a little different than usual, because I cut the chicken breasts up before frying them. I thought it would be easier. I don’t know if that was the case though.
Panko bread crumbs with flour and grated parmesan cheese.
After dipping in egg beaten with spicy mustard and garlic ginger paste. Then dredge in the panko mix. I pan fried mine in a little grape seed oil. You can store extras in individual servings in ziplock bags and freeze. Pull them out when you need it for a lunch or snack.
Thank you for joining me again at Our Krazy Kitchen and if you would like to see more bento box lunches you can check out my bento blog The Tiny Bento or my food blog The Tiny Skillet. Make sure that you have a great weekend!

Good Cast Iron really makes the best non-stick pan… and SMOTHERED CHOPPED STEAKS taste best made in that pan.

Remember when I promised you this product review? Well, it’s time and I have the perfect recipe for you too!

I love shopping online with CSN and you can too.  It so easy and they have so many wonderful name brand products to choose from.  Whether you are looking for cheap bedroom furniture, lights, TV stands, dining room furniture or cookware  they have it all.  They sent me these awesome Emerilware cast iron pans to review.
After a good seasoning, these pans are awesome and produce super tasty recipes!  My opinion?  CSN carries the highest of quality items and these pans are the proof in the pudding so to speak.  They are even heating and consistent.  CSN really ROCKS! I can’t think of an easier way to shop with reliable shipping, awesome communication and plain nice, accommodating people to work with!

How to Season Cast Iron Cookware

Cast iron lasts nearly forever if you take care of it. Seasoning cast iron cookware is necessary to ensure a non-stick surface and to prevent the pot or pan from rusting. If seasoned correctly your cookware can last a lifetime and more.

  1. For crusty cast ironware that you inherited or picked up at a garage sale: Your cookware may have some combination of rust and thick crackly black crud. It can be restored fairly easily to good as new condition! First place the cookware in a self-cleaning oven and run one cycle OR place in a campfire or directly on a hot charcoal fire for 1/2 hour, until dull red. The crust will be flaking, falling and turning to white ash. Then, after allowing to cool a bit to avoid cracking your cast iron,use the following steps. If you have more rust than crust, try using steel wool to sand it off.
  2. Wash your cast iron cookware with warm water and soap using a scouring pad. If you have purchased your cast iron cookware as new then it will be coated in oil or a similar coating to prevent rust. This will need to be removed before seasoning so this step is essential.
  3. Dry the cookware thoroughly, it helps to put the pan in the oven for a few minutes to make sure it’s really dry. Oil needs to be able to soak into the metal for a good seasoning and oil and water don’t mix.
  4. Coat the pot or pan inside and out with lard, Crisco, bacon fat, or corn oil. Ensure that the lid is also coated.
  5. Place both the lid and the pot or pan upside down in your oven at 300F for at least an hour to bake on a “seasoning” that protects the pan from rust and provides a stick-resistant surface.
  6. For best results repeat steps three, four and five.
  7. Ongoing care: Every time you wash your pan, you must season it. Place it on the stove and pour in about 3/4 tsp. corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.

Alternate Method

  1. First, if you find your cast iron needs to be stripped down and re-seasoned do not fear. All you have to do is place the utensil in your Self Cleaning Oven on the shortest cleaning cycle (usually 3 hrs. on most models), and it will come out looking like the day it came out of the mold. Allow it to cool overnight. Wash the residue off with WATER ONLY in the sink using a stiff abrasive pad. Make certain NO DISH SOAP comes in contact with the utensil during this procedure. If it does you will have to start over!!! Dry the cast iron utensil off with a paper towel, and IMMEDIATELY place BACK in the oven at 350 degrees Fahrenheit for 10 minutes or so.
  2. Next, take the utensil out of the oven after the 10 minute drying time is complete, and lightly brush the utensil with a paper towel coated with Crisco or other solid cooking oil. Liquid vegetable oil will do in a pinch, but it’s better to save the liquids until AFTER your initial seasoning. It is important in this step only to lightly coat the cast iron with a light, thin coat of oil until it only glistens. Do not allow any puddles or pools of liquid as this will cause problems at a later time.
  3. Then, place the Cast Iron in the oven set to 500 to 550 degrees Fahrenheit with the COOKING SIDE FACING THE BOTTOM OF THE OVEN. This allows for any excess oil to drain off to the sides, and prevents pooling during the seasoning process. The higher heating temps allows for the oil to truly ‘cook’ as it should as opposed to just ‘gumming up’ at lower temps. Cook undisturbed for 1 hour.
Please note: During the previous step it will be best to turn off any smoke alarms in the immediate area as it may smoke quite a lot. Ceiling fans also aid in ventilation.

Finally, after your cast iron is finished seasoning for 1 hour or so, take it out of the oven and IMMEDIATELY wipe it down with another extra – light coat of Crisco. Allow it to completely cool.TIPS

  • If food burns, just heat a little water in the pan, and scrape with a flat metal spatula. It may mean that re-seasoning is necessary.
  • If you’re washing the cast iron too aggressively (for instance with a scouring pad), you will regularly scrub off the seasoning. Wash more gently or repeat oven-seasoning method regularly.
  • If your pan develops a thick crust, you’re not washing it aggressively enough. Follow “crusty pan” instructions.
  • If storing your Cast Iron Dutch oven for any length of time, it is always best to place one or two paper towels in between the lid and the oven to allow for air flow.
  • Also, after cleaning after each use it is always best to place it back in the oven on 350 degrees for 10 minutes or so to ensure all water has vaporized and left the surface of the cast iron.
WARNINGS
  •  Do not cook tomatoes and other acidic foods in your cast iron cookware unless it has been well seasoned.
  •  Washing pans with detergent after they have been seasoned will break down the seasoning. Either wash without detergent (if you’re cooking similar foods with the pan, this is fine) or repeatedly oven-season your cookware.

SMOTHERED CHOPPED STEAKS

2 pounds ground sirloin
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient
3 tablespoons butter
2 cloves garlic, minced
1 large heirloom tomato, chopped,
1 large Vidalia onion, sliced thin
large shred cheddar cheese
  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • In a well seasoned cast iron grill, sear steaks on both sides.  About 4-5 minutes each side should leave you with medium steaks.
  • In a large skillet melt the butter. Saute the onions and garlic until fragrant and caramelized.
  • Top steaks with onions, tomatoes and cheese.

Fire Day Friday: Steak Fajitas

Wow, there are only 6 days of Summer left. By the time the next Fire Day Friday post rolls around Summer will be history. As gorgeous as East Tennessee and the Great Smoky Mountains are when Fall arrives, I still hate to hear that Summer is trying to make its walk of shame out of the door.

So to grab that last gasp of Summer, I grilled one of my favorite dishes, steak fajitas.

Steak Fajita Marinade
Source: Nibble Me This

1/4 cup Oil
1/4 cup Lime Juice
1/4 cup Tequila
1-2 clove Garlic minced
1 1/2 teaspoon Season salt
1 1/2 teaspoon Oregano (I like using the dried oregano from our garden for more rustic texture)
1 1/2 teaspoon Cumin (McCormick’s new roasted cumin is awesome)
1/2 teaspoon Chili powder
1/2 teaspoon Paprika
1/2 teaspoon Red pepper flakes

1.5 lb flat iron steak, flank steak, or skirt steak
1 ea red bell pepper sliced
1 ea green bell pepper sliced
1 ea red onion sliced

flour tortillas, shredded cheese, diced tomato, and other toppings

Whisk together all marinade ingredients. Reserve 2-3 Tbsp of the marinade. Use the rest to marinade the steak and veggies for 1-2 hours.

Grill the steak over direct heat at 500f for 4-6 minutes per side. For fajitas, I am looking for an internal temp of 125f. This gives you a crispy seared outside with a medium rare inside after a 10 minute rest.

Add the veggies to a griddle for during the last two minutes.

As mentioned, let the steak rest for 10 minutes before slicing. It is better to rest your steaks off of a plate because that lets the pores of the meat close and minimize loss of juices. I normally do that on a resting rack but I tried a new trick this time. I rested the steak on top of the grill veggies. That keeps them warm, bastes them with flavor, and raises the steak all at the same time. Win-win-win.

Wrap 6 flour tortillas in foil and grill for 1 minute a side.

Slice the steak and serve with the veggies, cheese and toppings.

Do you have a favorite “Summer” dish that you are dying to have before Fall arrives next week?

THE DIFFERENCE BETWEEN ANTI VIRUS & INTERNET PROTECTION aka drink your OJ or take antibiotics & HOW FACEBOOK COST ME OVER $200 & DECADENT CHOCOLATE BROWNIES to make it all better!

I originally wrote this post for a sister blog, THE Motivation Station, but thought it should be repeated to help make more people aware.  In the end it turns out that the virus was still transmitted via email via facebook from an unwitting family member (they don’t even know who they are).  There are some ugly computer viruses going on right now and they can cost you serious time and money.  I was without a computer and even a telephone since I use a VOIP for over 10 days total.  I lost data and peace of mind.  Knowing that I ran a top of the line internet security protection suite was of little solace in the end.  Knowing that large corporations are also being hit with the same virus only increased my sense of vulnerability.  Don’t take these things for granted and check your own system regularly.  Run daily scans and DO NOT OPEN anything remotely questionable whether you know who it came from or not – trust your gut.  I have yet to return to facebook on my computer and probably won’t, just not worth the risk.

So did you know there was a difference?  Yep, there is a difference.  Do you know what it is?  You’re not alone if you don’t, most people don’t.  I recently took my OLD computer into Best Buy for a check up and optimization.  After the diagnostic, they told me all I needed was an optimization to clean up old temporary internet files and “stuff” to help speed it up.  I run a top of the line anti-virus/internet security suite protection that the Geek Squad told me was working well.  They also told me the optimization would take an hour.  It took 7.  Then just a week later I was back.  My operating system had frozen up.  Now Best Buy and I have come to an agreement as of just this morning, but I was promised a computer on Wednesday mid-afternoon.  I picked it up Friday morning.  It was a comedy of errors that almost had a tragic ending and all because the particular members of this particular Best Buy’s Geek squad have the communication skills of a gnat and the integrity of the dirt on the gnat’s feet, but I digress.  My conversation after the initial diagnosis went something like this:

**He told me, “You have a virus.  Looks like it’s from a gaming site.”
I said, “I don’t visit gaming sites.”
He asked, “Do you use facebook?.”
I said, “Well sure, doesn’t everybody?”
He said, “Probably, but do you play their games, or watch you tubes?”
I said, “A few when I’m on hold or late at night watching TV.
He said, “That’ll do it.”
I said, “But isn’t facebook safe?”
He said, “For the most part, but the games and videos are separate entities, not always related to facebook,”
I said, “Why didn’t my virus scan catch it?”
He said, “You should also be running internet security.”
I said, “I thought I was.” “In fact I am.”
He said, “Yeah I see that now, top of the line too.  In that case I don’t know why it didn’t catch it.”
I asked, “How long will it take?”
He said, “Somewhere between 2-24 hours.  It’ll be ready tomorrow afternoon”

They promised to call and let me know when it would be ready on Wednesday morning.  Late Wednesday afternoon, I called them.  I was told the guy from the previous day didn’t understand the “scope” of the problem and it would be a few more hours, but she’d call me and let me know when I could pick it up.  Wednesday night came and went.  Thursday morning came and went.  I was trying to be patient!  But by Thursday evening my patience was worn thin and I showed up at their counter.  Now the guy I spoke with on Thursday evening was very sincere, nice and honest.  He also called me several hours later to keep me informed, but I still went home without my computer because it had several more hours to go.

My big problem is with the **guy who came out while we were talking, who listened to everything that I was saying and never once offered up that he was the guy I spoke with on the phone on Tuesday that set all the errors in motion, henceforth now known as the “problem child with no integrity”.  I also have a problem with the girl whose defense was that she emailed me the progress.  HELLO?? anyone home in there?  How did she expect me to check that email?  And why do they ask for a primary number to contact you at if they have no intention of using it?

When I picked up the computer, the Geek Squad supervisor happened to be on duty and we had a nice long chat.  Let’s just say he agreed with everything I had to say about their communication skills and integrity and he even took notes.  He then also split the difference on the very expensive repair and thanked me for giving him the necessary information he needed for better training and dealing with a “problem child” on his crew. He also told me that there are many new viruses that are piggy backing many otherwise reputable sites.  The biggest culprits are:

  • You Tube videos
  • Face Book, games especially! So be careful all you farmville fans!
  • Yahoo! search engines
  • and even Google search engines
The best way to understand it:
  • Antivirus software detects and cleans out virus infected files while Internet Security is a suite of applications that aims to protect users against threats from the internet while visitng internet sites.
  • Internet Security suites usually include an antivirus application among their other programs.
  • Internet security suites commonly includes a firewall, anti malware, anti spyware, and email protection programs.
  • Internet Security suites often cost more than stand-alone antivirus applications. So spend the money, it will be well spent!
  • Read more details here TREND MICRO.
Or for the simple analogy:  anti-virus is an antibiotic after you get the disease whereas Internet security is the multiple healthy steps to prevent the disease to begin with. 

And for those of you who are thinking what about using a MAC.  I also looked into MAC ‘cuz everyone keeps telling me they don’t get viruses which is a misnomer from what I read.  They should just add a big YET onto the end of that sentence.  The virus programmers just haven’t become proficient yet in writing for MAC.  There are MAC viruses out there.

Now for the good stuff:

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. Set aside to cool slightly. Sift together the flour, salt and baking powder. Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. Lower speed and add chocolate mixture to egg mixture. By hand stir in the flour mixture until consistent in color. Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. Just after you put these in, prepare the topping. Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. Just after the brownies come out of the oven, pour the topping over.
WARNING: THESE ARE RICH & DECADENT!

aprons 3

Caramelized Bacon Bits from Roast Mortem Ala Cleo Coyle

This is actually a PART TWO of a post I started on my own blog.


I wrote the recipe for a wonderful Mac ‘n’ Cheese over at My year on the Grill.  Click HERE to see that post.


This is one of those posts where I really wish I could give you all one of those little sample tastes in a thimble cup you get at a grocery store.  Once you go “real” Mac ‘n’ Cheese with these candy bits, you’ll never go blue.  It is the caramelized Pig Candy bacon bits that really makes this dish stand out as the best you will ever have!

“These bits of caramelized bacon make a delicious salty sweet topping for any cheesy casserolet”.  – Cleo Coyle author and recipe genius, ROAST MORTEM.

Yes, if you’ve been paying attention, yet another of the prolific six merry murderesses of the MYSTERY LOVERS’ KITCHEN has written a new book!



At this point, you should hit the play button on the youTube clip below… I always like to have the soundtrack on in the background when I write up anything to do with the ladies of the mystery kitchen…

I have never met the ladies personally, but I envision a book tour with all 6 of them singing and dancing to the Cell Block Tango (bet it would be their most successful book signing event ever).  Like notches on my kitchenAid, this is the third book from the ladies I have read and enjoyed.  The completest in me wants to hit on (literary speaking) all 6.  Stay tuned.

As an aside, whenever I put the Cell Block tango song together with the murderesses from the MYSTERY LOVERS’ KITCHEN, I always picture Cleo in a bad cop movie with the swinging single bare light bulb above her head as she explains to the cop that “He ran into my knife 10 times”.
 
But I digress.

If you have never been,  the MYSTERY LOVERS’ KITCHEN is a blog with alternating cozy mystery writers (all with book series centered around different foods) post a recipe and allow us to glimpse in on the life of a writer.  A fun site, worth a look (actually 6 looks, as they alternate days, with a guest author on Sundays).



Cleo Coyle’s specialty is coffee and coffee shop type foods.  ROAST MORTEM is the 9th in her “Coffeeshop Mystery series.  While it is 9th in the series, it is very accessible for new readers.  I was able to find the first book in the series a few days ago, but have not read any of the books in between.  While there are changes in the lives of the coffee shop folks, nothing that you have to know in order to enjoy the latest book.

The series, set in a NYC Coffee House, is among the best I have ever read.  Roast Mortem is an homage to NYC Firefighters.  The book starts out with a bang when cafes around town are being torched and firemen are being killed.  Cleo walks the fine line between gruesome and disturbing; and fast paced and action packed perfectly.  While this book will be pigeon holed as a cozy, in fact, it holds it’s own as a Lawrence Block style thriller.  I totally enjoyed the book.  Lovers of New York, Coffee, cozy comfy escapist coffee shops and feisty heroines will love the series and this book in particular.

Like all of the books in the series, the recipes for the food that fits into the blot are included.  Now, I have to walk a fine line here, because I know that the other murderesses are going to be reading this, but Cleo’s recipes and instructions are hands down the best I have ever seen in a cozy (guess I stepped over that line).  Her attention to detail, as well as the little “extras”, hints that will make your efforts a success imply that she really wants to have her recipes made.

let me give you an example… In the recipe I gave for the Mac ‘n’ Cheese (Click HERE to see that post), she gives two hints that will make your cream sauce not separate, and a hint to prevent the sauce from clumping at the bottom instead of clinging to the pasta.  These hints could have been either left out, or just be included as instructions.  By drawing attention to the “hints”, she emphasizes the potential roadblocks to a success.  Without the benefit of a photo of a dish, we are dependent on the instructions.  Personally, I need and value all the hints I can get.

So, with thanks to Cleo who gave me permission to reprint her recipe, here’s what I did (and this is one of those rare times I did not change a thing)…

CARAMELIZED BACON BITS


1 pound Bacon, cut into small bite sized pieces
1/2 cup packed Dark brown Sugar

Step 1 – Slice and Saute: On medium high heat, sauté the bacon bits in a large skillet stirring often until half cooked (still soft and flexible, with fat just begining to change color).  Drain the rendered fat from the pan.

Step 2 – Caramelize: Reduce the heat to medium.  Add the brown sugar to the pan and stir until dissolved.  Continue cooking and stirring until the bacon crisps up.  remove from heat and drain and cool in a single layer on a sheet pan or other clean dry surface (Hint: DO NOT cool on a paper towel.  the bacon gets sticky and the towel will become a permanent part of the glaze).  The longer you allow to cool, the crisper the bacon will become..

Step 3 – Assemble and Bake: After the Mac ‘n’ Cheese is done cooking, top with the pig candy and you are all set for one of the great side dishes of all time!

Oh, and not only did I make caramelized bacon, but I also wanted to see what Caramelized Pulled Pork would taste like…

Using Cleo’s directions… it is candy hog heaven!



And here’s where I do that legal thing… Cleo was nice enough to send me a FREE (yes free… bwahahahaha free I tell ya) signed copy of the book, as well as gave me permission to reprint her recipe.  No promises of a positive review were made.  I loved the book, and the recipes are wonderful!  I am happy to tell the world!


Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!
…

Healthy Meals ~ Beef Penne ~ Lowfat Cooking

“Lower your cholesterol. Doctor’s orders!” That’s what my husband and I have been told. The doctor said the best way to do this would be to eat meals lower in fat. So… I have had to change the way I cook. We’re a family who loves our beef, so I searched for some lowfat options, and I’m happy to say I found this great beef and penne recipe that is not only low in fat, but also tasty and (better yet) easy! The family liked it, too, as you can see. They started serving it before I took my photo. I’d love to know if you try it!

Ingredients:
• 1/2 pound penne pasta
• 1 14-ounce can crushed tomatoes (I used diced Italian tomatoes)
• 1 8-ounce can tomato sauce, no salt added
• 1 teaspoon oregano (I used Italian seasoning and doubled it)
• 1 pound lean or extra-lean ground beef (Laura’s Lean Beef is a great option)
• 1 medium onion, finely chopped
• 1/2 cup shredded reduced fat mozzarella and cheddar cheese blend (I used mozzarella only)

1. Preheat oven to 350 degrees.
2. Boil pasta according to instructions on package. Do not overcook. Drain and set aside. 3.Meanwhile, in a large skillet sprayed with cooking spray, saute onions and ground beef on a medium to high heat until the beef is browned.Add crushed tomatoes, sauce and oregano, and stir well. Cover and simmer for about 10 minutes.
4.Empty pasta into a 2 quart baking dish; add beef and tomato mixture and toss well to coat. 5.Sprinkle with cheese blend and bake for 25 minutes.

• Serves 4-6
• Per Serving: Calories 299, Calories from Fat 60, Total Fat 6.6g (sat 3.2g), Cholesterol 54mg, Sodium 216mg, Carbohydrate 35.3g, Fiber 3.1g, Protein 24.5g

BLANCO ROSA POLLO PASTA

BLANCO ROSA PASTA
 ¾ pounds penne pasta (I used lingiuini tonight)
1 pound chicken, cubed
3 Tablespoons Butter
3 Tablespoons Olive Oil 
1 small Vidalia Onion, chopped
2 cloves garlic, minced  
½ cup White Zinfandel Wine*
1 8 ounce can Contadina tomato sauce
1 cup heavy whipping cream  
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated

  • Cook the penne pasta until al dente per package instructions.
  • Heat 1 tablespoon each of butter and olive oil in a skillet. 
  • Add the chicken and saute until just done. Do not overcook them. 
  • Remove from heat and let cool for a few minutes.
  • In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
  • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
  • Add the can of tomato sauce. Stir until well combined. 
  • Add heavy cream. Continue stirring until well blended. 
  • Lower heat to a simmer.
  • Add chicken pieces back in and heat through.
  • Toss with prepared pasta.
  • Top with basil, parsley and grate Parmesan cheese.

*Can substitute chicken broth if you prefer.
aprons 3

CHEESEY AU GRATIN POTATOES

  • 1/2 cup butter
  • 16 oz. whipping cream
  • 5 large russet potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white pepper
  • 1 teaspoon minced garlic (jar) or 1 clove, mashed
  • 2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
  • 2 cups rates sharp cheddar
  • Wondra Flour
  1. Preheat oven to 350 degrees.
  2. Peel and thinly slice potatoes.
  3. Grease 9×13 baking dish.
  4. In a large sauce pan, melt the butter.
  5. Gradually add the whipping cream and spices. Blend well.
  6. Gradually add the flour until the mixture thickens, but it is still pourable!
  7. Mix the cheeses all together.
  8. Layer the potatoes, cheese and cream mixture ending with cheese on top.
  9. Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.
 aprons 3

PINEAPPLE ENCHILADAS ~ THE FLAVORFUL VEGETARIAN ALTERNATIVE

I found this great recipe for a flavorful vegetarian alternative for great enchiladas.  I changed it up a bit to fit my family’s likes and it was awesome.

PINEAPPLE ENCHILADAS
1 (15 oz.) can crushed pineapple, VERY well drained
1 bunch green onions, minced
1/4 c. sour cream
2 cups shredded jack and cheddar cheese combo
1 (10 oz.) can verde enchilada sauce
6 flour tortillas

  • Preheat oven to 375 degrees.
  • In a medium mixing bowl combine the pineapple, sour cream, and 1 cup of the cheese. 
  • Pour 1/4 cup enchilada sauce in the bottom of a 9 x 12 inch baking dish. 
  • Fill tortillas with pineapple mixture, roll and place in dish. 
  • Pour on remaining enchilada sauce and sprinkle with remaining cheese. 
  • Bake, covered, for 20 minutes.
  • Uncover and bake 5 minutes more until cheese is golden.

aprons 3

Hope for the future…

To get something you never had, you have to do something you never did.  When the universe takes something from your grasp, it’s not punishing you, but merely opening your hands to receive something better.  Something good will happen to you today; something that you have been waiting to hear.  
aprons 3

REVEIW TIME! AWESOME PRODUCTS IN YOUR SIGHT and WITHIN YOUR REACH!

Remember when I promised you a product review soon?  Well it’s time.  I love shopping online with CSN.stores and you can too.  It so easy and they have so many wonderful name brand products to choose from.  Whether you are looking for lights, TV stands, dining room furniture or cookware they have it all.  I ordered all these wonderful kitchen toys, uh tools in my jammies:
Eileen and the generous staff at CSN.stores gave me a generous allowance and allowed me to select what I would review.  I told you I was going to review the Nordicware Pumpkin Pan, but when I started shopping, I just couldn’t stop.  Instead of the pumpkin pan I selected the awesome Shortcake Baskets and Bundt multi-mini Nordicware cake pans,  this awesome Progressive baking mat for some new cookie recipes and 2 new sizes of Emsa Clip and Close storage containers.

If you like to make cookies and have never used a baking mat, you will want to change your mind. These Kitchen Sink Cookies love to burn, but since I’ve been using a Baking Mat, they NEVER burn.  The non-stick silicone mat is heat resistant to 600 degrees AND is dishwasher safe!

If you have never used these click and close storage containers from Emsa, you HAVE to try them.  They are airtight AND liquid tight too!  They come in so many versatile sizes and shapes.  Hubby uses them for his lunch and I use them in the freezer too.

As for the Nordicware, I cannot say enough good things about these pans.  I already have a variety of shapes and sizes, but THE best thing is that they are always the same in even heat and consistency.  The fact that they heat so evenly, is what makes it possible to deliver reliable baked goods and they clean soooooooooo easily.  They always look like the day they were new.  And as an added bonus, Nordicware is MADE IN THE USA!  These pans are so versatile too.  Tonight I’m making  Meatloaf Muffins with them. But, I made dessert first!
LEMON CAKE
1/3 cup butter
1 cup sugar
2/3 cup milk
2 cups sifted flour
3 teaspoons baking powder
1 tablespoon lemon extract
1/2 teaspoon vanilla
3 eggs,  beaten

  • Cream the butter, add the sugar and continue creaming. 
  • Add the eggs, one at a time, blending well in between each addition.
  • Alternately add the dry ingredients. 
  • Add the milk. 
  • Beat well and add flavorings. 
  • Fill the well greased cake wells 1/2-2/3 full.
  • Bake +/-18 minutes at 350 degrees. 
  • Remove from oven to cooling rack and cool completely before removing cakes. 
  • Carefully remove and decorate.

CHOCOLATE GANACHE

1 cup heavy whipping cream
1 bag milk chocolate chips
  • In a small sauce pan melt chocolate.
  • Whisk in heavy cream and heat until thickened.
  • Pour over tops of cakes.
  • Cool.

RASPBERRY JAM
8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.