Category: MISC

LEMON PARMIGIANO BASIL PASTA

I searched for a lemon recipe to go along with Dave’s choice for the lemon mystery ingredient this month and was pleased to find this gem. It looks plain, but packs a punch with all the lemon juice.
 LEMON PARMIGIANO BASIL PASTA
1 pound Country Pasta egg noodles
1 1/2 cups freshly grated Parmesan cheese 
3/4 cup fresh lemon juice (3 to 4 lemons) 
2/3 cup extra-virgin olive oil 
1/2 tsp. sea salt 
1/2 tsp. freshly ground pepper 
2 tsp. grated lemon zest 
2 cups firmly packed basil leaves, slivered
  • In a large pot, cook pasta in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain pasta into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty pasta into it. 
  • Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil. Season with salt and pepper. Stir in lemon zest. 
  • Pour sauce over cooked pasta in serving bowl; toss thoroughly. Add basil, toss again and serve.

BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I previously posted this over at OUR KrAzy kitchen, but it is worth repeating ~ it was that good!

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

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BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I previously posted this over at OUR KrAzy kitchen, but it is worth repeating ~ it was that good!

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

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Where I’ve been and where I want to go

You are never given a wish without also being given the power to make it true.  You may have to work for it, however,” ~Richard Bach, Illusions
Many of you know I was taking care of my mother-in-law earlier this year.  She just turned 90 and has Alzheinmers.  We have also been fighting the VA for several years now over hubby’s last deployment leaving me knee deep in paperwork, phone calls and appointments trying to straighten it out and now I find myself in a psuedo care taking position for my aunt who has end stage Parkinson’s disease and a lousy attitude closed mind and cry wolf attitude.
Without a long story full of petty details let’s just say it has been a long, long, long year.  We have lived in 4 separate states in the past 9 months and dealt with everyone else’s needs except our own.  My blogging is suffering, my health is suffering and my peace of mind is suffering.  So what is the answer?  
I have finally decided the answer is putting my/our needs first.  It may be selfish, but the time has come to be just that! So the plan is to get back on track with regular posting, menu planning, recipe experimenting and living life to the fullest.  I will be hitting the “mark all read” button on my google reader and allowing myself a “FRESH” start.  I hate doing that, but feel it is the best and only way to dig myself out of this hole!
I look forward to getting back to regular blog reading and a quality life. I’ll see you all in blogland soon.

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Thai Shrimp Curry Over Rice Noodles

Cool Lassie here this week from Pan Gravy Kadai Curry with Thai Shrimp Curry over Rice Noodles.
Ingredients:
  • Mid-sized Shrimps – 25 #s, peeled and de-veined
  • Ripe Tomato – 3, medium
  • Cooked Rice Noodles – 3 cups
  • Salt
  • Olive Oil – 2 tbsp
For the Curry paste:
  • Onion – 1, large, roughly chopped
  • Garlic – 3 cloves
  • Peppercorns – 1/2 tsp
  • Ginger – 1/4 inch
  • Cashew nuts – 1/4 cup (Use Candle nuts if available)
  • Spring Onions – 3 stalks, white and green parts separated (Green for Garnish only)
  • Turmeric Powder – a pinch
Procedure:
  • In a wide saute pan, add a tbsp of oil and add the ingredients under “For the curry paste” one by one.Onions must be sauteed till it is slightly browned.  Then Garlic, peppercorns, Ginger, Cashew and the White part of the spring onions and finally the turmeric powder.Cool the mixture and grind it to a fine paste with a little bit of salt.
  • In the same saute pan, add the remaining oil and add the chopped tomatoes. Once they are partially cooked, add the ground curry paste and check for taste. Add salt/pepper if needed and cook until the mixture is slightly thickened.
  • Add the cleaned shrimp and gently mix. Lid the pan and cook for 5-7 minutes.
  • Transfer rice noodles to a plate and top if with the shrimp curry.
  • Garnish with the green parts of the spring onion and serve immediately.
Makes ~3 mid-sized Servings
Note:
  • Right way to cook the rice noodles –  Bring plenty of water to a roiling boil in a stock pot/pasta pot. Switch off the stove. Add the noodles to the hot water and let it cook for ~5 minutes. Drain it in a colander and fluff it with a fork.
Enjoy!

Chicken Alexis

No, this wasn’t cooked over live fire but it was at least cooked over flame.

I took a class on pan sauces at Rouxbe online cooking school this week and before I take the quiz, I needed to practice the techniques. It’s kind of hard to do a pan sauce if your meats are grilled, so I stayed inside tonight.
One of their practice examples was Chicken Marsala, which is one of my favorites. I took that basic idea and then….well, did a lot different, just adding things Alexis loves. Hence the name.

Chicken Alexis
Source: Nibble Me This
Ingredients
3 ea chicken breasts, boneless, skinless
salt & garlic pepper to taste
3/4 cup flour
3 Tbsp shallot, minced
1/2 cup roasted red bell pepper, chopped
1/4 cup sherry
1 cup heavy cream
1/2 cup chicken stock
Instructions
Season your chicken with salt and garlic pepper. Then place in a gallon zip top bag one at a time and pound to about 1/4″ thickness. Dredge in flour and set aside.
Heat a saute pan to the proper temp. How do you know what that temp is? Here is a great trick that I learned from Rouxbe.
I was always adding oil before the pan was ready until I learned this trick about 3 months ago. Isn’t that the coolest!?!?
Once the pan is hot, add 1/4 cup olive oil and wait for about 20-30 seconds for the oil to heat up. Add the chicken in small batches. Cook for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes until the other side is golden brown. Remove to a warming drawer or 200f oven.
Reserve 1 tbsp of oil and add the shallots to the pan. Stir for about 1 minute and then add the roasted red pepper. Continue stirring until the shallots are softened.
Deglaze the pan with sherry, stirring briskly with a wooden spoon to get all of the goodies scraped off of the pan. Continue cooking until the liquid is almost evaporated.
Reduce heat and slowly add cream while continuing to stir. Add in broth. Bring to a simmer, slightly reduce heat and stir occasionally until the volume is reduced by half. Squeeze in the juice of 1/2 lemon. Taste and season with salt and pepper as needed.

Serve the sauce ladled over the chicken and a bed of pasta.

(The side dish was 1 tbsp shallot, 3/4 cup diced artichoke hearts, and 1 diced tomato that I sauteed for just about 2 minutes. Mixed that in with 8 oz of angel hair and fresh sliced basil.)
This one was so good and it was devoured by the family. I was just sad that I forgot to make garlic rolls to go with it.

Caribbean Muffin Top Banana Cookies

These were so good, I couldn’t even get a photograph of the cookies without taking a bite.

I mean REALLY and REALLY good.joyed

Awhile back, I adapted a recipe from Mary over at ONE PERFECT BITE…

I read the recipe for Hawaiian Banana Bread and knew I was going to make it. You all know Mary, she publishes daily, but better than just volume, ONE PERFECT BITE has amazing quality.  I have said it before… Of all the bloggers I read, Mary is most ready for the book deal.  Would be the easiest edit job the publisher ever tackled.
Sure enough… 


Muffins instead of bread was made, eaten and enjoyed.  

We eat a lot of bananas around here.  One of the bad things about paradise is that the bananas go bad after only 3-4 days.  The good news about paradise is that bananas go bad after only 3-4 days.  Meaning I could make a dirty banana drink (rum of course).  But now, I am saving up bad bananas to make these.

And now that I am making cookies, well, there isn’t a rotten banana safe on the island.

As to why a cookie instead of the muffins?  Come on, admit it; The muffin top is the best part of a muffin.  Just ask Seinfeld.

But before I get to the recipe…

Chris, and all the fabulous bloggers from Tennessee were on my mind when I was making these muffin top cookies.  I now have 2 verses and a chorus for my new soon to be hit song…

Good Old Muffin Tops…
Muffin Tops Tennessee!

I have got to get back to my Kansas Kitchen where running these through a Kitchenaid will keep my mind from wandering…

But I digress… here’s what I did, still basically Mary’s recipe… With a few additions…

2-1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 shot Cointreau (an Orange Liquor)
3 large eggs
1 tablespoon freshly grated lemon zest
2 mashed ripe bananas (just a bit less than a packed cup)
1/2 cup drained of juice, finely diced pineapple
3 tablespoons sour cream
3/4 cup chopped walnuts
1 cup sweetened flaked coconut
1 cup Sun Maid brand TROPICAL TRIO 
I am going to take a break from the recipe for a moment to talk about Sun Maid TROPICAL TRIO.  I found this in the raisin section of the store.  I am hoping that it is not just an island thing, and is available stateside.  This is a terrific product.  All natural, diced up pieces of Pineapple, Papaya and mango.  They are dried, but still sweet and moist. They are perfect to cook with.  I am using them in recipes in place of raisins.  I am also measuring carefully, hoping that there are a couple of TBS left over so i can eat them like candy.  I did check the ingredients carefully.  I can pronounce all the ingredients, no high fructose corn syrup or the like added.  I can not recommend this product more, especially if you think raisins are a mistake.  Nothing but dried up useless grapes…

But I digress…

the Directions are pretty easy…

1) Pre-heat oven to 350 degrees. prepare a jelly roll pan with parchment paper

2) Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer. When mixture is light and fluffy beat in rum, eggs, one at a time, zest, banana, pineapple, TROPICAL TRIO and sour cream. Add flour mixture, beating batter until it is just combined. Stir in walnuts and coconut.3) I put 2 rounded tsp of batter in cookie shape. Bake 30 minutes. Remove from pans. Complete cooling on racks. Yield: 36 cookies. 

Look at the TROPICAL TRIO in the batter…
And think about all the fruit in the recipe… Why, it’s almost healthy!

Even my buddy the puffer fish wouldn’t find these cookies too fattening…



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

 … I CAN COOK THAT! 

And so can you!
…

July – Cabbage Recipes

I thought for a change of pace, I would look back on some of my old vegetable recipes and decided cabbage would be an interesting vegetable to stress,  I was surprised at some of the recipes, I have made and I am also delighted.  I don’t look back in my blog, often enough.
Cabbage and Noodles Without Real Noodles

Ingredients:
1 carrot diced
2 cups shredded green cabbage
1 onion shredded
3 large potatoes shredded
3 eggs
salt and pepper to taste
1/4 teaspoon garlic powder
2 teaspoon onion powder
Method:
In a large skillet, saute onions and green cabbage.
While the vegetables are cooking, beat 3 eggs and set aside.
Dice carrots and set aside.
In casserole, put cabbage mixture.
Add eggs and mix together.
Add seasonings and carrots and mix well.
Bake at 400 degrees F for 20 – 25 minutes.

Save Room For Dessert: Wedding Cookies!

Kris here from Behold the Metatron, The Motivation Station, The Writer’s Blog, Where to Vegan, AND Veggie Tales here at the crazy kitch! I don’t think I have enough time on my hands! Anyway… in the spirit of our love for all things dessert, here’s one of my favorites!
 

Wedding Cookies

Whether you call them Italian, Russian, Greek… these cookies are still the same delicious, powdery balls of nutty sweetness. And what better way to celebrate Wedding Season with a treat fit for a scrumptious reception!

Ingredients

1 1/2 cups unsalted butter
3/4 cup confectioners’ sugar
3/4 teaspoon salt
1 1/2 cups finely ground almonds (I used 1/2 pecan 1/2 almond)
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners’ sugar for rolling

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). 
  2. Cream butter or margarine in a bowl, gradually add confectioners’ sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
  3. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners’ sugar.


Now, this recipe is for up to 80 cookies. If you are not in the mood to make that many… just click here and the recipe adjuster will help you out!

BUNLESS BURGER SERIES #3~BURGERS w/ CARAMELIZED PEACHES & RED ONIONS, GORGONZOLA CREAM CHEESE MAYONNAISE & MUENSTER

2-1/3 pound burger patties
2 teaspoons liquid smoke
sea salt & white pepper
grated Muenster cheese

Caramelized peaches & red onions
2 tablespoons butter
1 extra large red onion, thinly sliced into rings
2 small peaches, chopped
2 teaspoons balsamic vinegar

Gorgonzola Cream Cheese Mayonnaise
2 ounces cream cheese, softened
2 ounces gorgonzola cheese crumbles, room temperature
1/4 cup mayonnaise

  • In a small food processor blend together the cream cheese, mayonnaise and Gorgonzola cheese crumbles.
  • Combine ground beef, liquid smoke, salt and pepper to the meat and hand form the patties.
  • Grill burgers inside or out.
  • In a large sauce pan melt butter.  
  • When sizzling add onions and saute’ until translucent. 
  • Add peaches and saute’ until juicy.
  • Add balsamic vinegar and continue sauteing until moisture has sizzled away.
  • Plate burger.
  • Spread on Gorgonzola mayo.
  • Top with peaches, onions and then sprinkle with muenster cheese.  
  • I use the pan lid over the plate for a minute to melt the cheese.
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BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.