Shake it up with Sauza!!!

Cinco de Mayo is just around the corner, but it's also 1700 somewhere (that's 5 o'clock for those not used to military time)...that means it's the perfect time for Sauza 100% blue agave tequila!!!

Dinner is Done!

I'm finally back to my "cooking roots" or so it seems.  I'm really not a fan of assigned recipes.  I much prefer following my own ideas, and if not my ideas tweaking a recipe to suit my tastes. 


Dining in at home:


This was a yummy recipe I tried...and oh mamma mia this was something that made my tastebuds dance w/ delight!!


Chicken w/ Proscuitto Spinach Cream Sauce

This was amazing and absolutely delicious! My changes to the recipe (linked above) were minimal. You do NOT need to use that much milk for the egg milk bath. So I dropped it to 1 egg and 1/4 cup milk. I elected to use grapeseed oil as it has a higher heat tolerance. I used a mix of Italian seasoned Panko and Italian seasoned breadcrumbs, instead of all heavy cream (and to save calories) I used a mix of 1% milk & heavy whipping cream using a 3:1 ratio. I used a 6 cheese Italian blend and I left out the salt - the proscuitto is MORE than salty enough. Once the chicken was finished I kept it warm in the oven. Other than that there were no other changes. I used barefoot pinot grigio as it's a good quality white wine. Next time I'll toss in some fire roasted bell peppers. This is a "dining in" dinner and a keeper!


I'm a fan of Alfredo Sauce, and yes to some I know it's been called "heart attack on a plate" which I'm sure is sacriledge to those who are famous for it!


This is a delicious, quick and tasty Alfredo Sauce

It really needs no changes BUT for healthy eating I have used a fat free cream cheese and 1% milk. It makes a LOT of sauce as followed, so don't say I didn't warn you!




Crockpot Cooking:


One of the January assignments was for crockpot cooking - and the crockpot is certainly NOT a stranger in my kitchen!  I use my crock pot at least 10x's each month.  What's not to love about prepping your meal and then being able to walk away from the kitchen knowing that in a few hours dinner will be ready and you'll have gotten other things accomplished!


I tried a White Chili  recipe from Allrecipes.com and WOW!!! I was impressed!!!!

I'm a firm believer in good food w/ few ingredients, but admittedly I inwardly cringed and thought NO WAY will this even taste good b/c it had only FOUR ingredients!!!   I'll also say that I'm a self-avowed food snob and really didn't have much expectations for this recipe, but WOW it was creamy, hearty, and wholesome!  Naturally my addition of sour cream and some tortilla strips may have upped the calories a smidge, but this recipe is a keeper!






Dessert time!!!!  Always a good time right?  I got a jumpstart on Valentine's day...and made some Caramel Brownie Hearts

They're simple and semi-homemade, but if you're a busy working adult and don't have the time to do from scratch brownies, they'll work in a pinch!  These are definately "Gourmet at Home" - and if I had someone special in my life it's something I would have no hesitation making for a Valentine's day dessert or any other time I wanted a special dessert at home.  I could also see a dark chocolate brownie w/ a garnish of a raspberry coulis!




Ever go to the grocery store and see those "fluffy frosted sugar cookies" - and you think they taste SO good even if they have a funky chemical taste to them?  Well this is an amazing at home sugar cookie that if you try will have you thinking twice about buying any of those cookies again!

Fluffy frosted sugar cookies at home:

1 1/4 cup white sugar

1 cup butter, softened

2 eggs

3 1/2 cups sifted all-purpose flour

2 tsp baking powder

1 1/2 tsp vanilla extract

1/2 tsp almond extract

Heat oven to 375°

Soften the butter at room temperature. Cream the butter w/ the sugar & add eggs one at a time.

Sift the flour to measure 3 1/2 cups - please note this is NOT the same as measuring then sifting.

Once you've sifted and measured the flour, add it to the creamed butter mixture 1/2 cup at a time, until thoroughly combined.  Next add the baking powder & extracts.

Using a small 1 Tbsp spring hinged ice cream scoop, scoop out the cookie dough and place it on parchment lined baking sheets.  Bake for approximately 12 minutes.  Let cool before frosting.

Frosting:

1 1/2 cups confectioners' sugar

3 Tbsp butter, softened

1 tsp PURE vanilla extract (if you use imitation vanilla bump this to 1 TBSP)

1 Tbsp milk

Coloured sugar, sprinkles for topping

Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Sprinkle w/ assorted decor topping. 

Bar Food:

You know those yummy potato wedges that often have cheese, bacon, sour cream, and other toppings?

Yeah the type that go straight from the lips to the hips if you're a woman?  Well these are a great at home rendition! 

To make you'll need the following:

2-3 large potatoes
2-3 slices of bacon, cooked and chopped
1/3 cup shredded cheddar cheese
Sour cream
Chives
3 TBSP Olive oil
1 1/2 tsp granulated garlic
1 tsp italian seasoning


Rinse off the potatoes, and slice into 1/4" thickness.  Add olive oil and seasonings to a gallon size ziploc bag, add in the sliced potatoes and toss to coat.


Line a rimmed cookie sheet w/ foil (non-stick foil works great!) Spread potato rounds on top of the foil.
Bake at 420°  for about 25 minutes, then drop the heat to 350° for another 15-20 minutes. Add the chopped bacon and cheddar during the last 5 minutes of cooking. Top w/ sour cream and chives if desired.

Gringo in the Kitchen!!!!
Haha - well I seem to have an affinity for food that's South of the border, but I'll admit I'm not Hispanic and thus any of my attempts to cook food from any of the Latin Countries will pale in comparison!  Having said that I made some Enchilada's.

I can see the cringing already.  Yes it's NOT an authentic recipe *hanging head in shame*  For a quick gringo made enchilada it wasn't bad tho!






Cocktail time:  I'm my own barista, bartender whatever you wanna call it.  My friends joke w/ me that I could open up a bar - but for all the liqueur, wine and alcohol I may have I seldom drink it as much as I cook w/ it!


This was a drink called a Paradise Cocktail

Pretty to look at and well I'll let you be the judge of the taste if you try it!

New year, new recipes!

As this year kicks off I once again find myself in the incredibly amazing spot of being a voluntary Allrecipes.com brand ambassador - I'm not paid for anything I'm just sharing my love of cooking.

Tonight I made what I call Fire roasted Italian Chicken - it's quick, it's simple, I think it's gourmet. 

I don't *gasp* have an actual recipe for it.  I cook to taste.  Having said that I'm trying to give as best of a recipe as possible.  This would be for 1 person

2 Tbsp grapeseed OR extra virgin olive oil
1 - 6oz boneless skinless chicken breast
1/2 tsp granulated garlic  (please note this IS different than garlic powder or garlic salt)
1/2 tsp italian seasoning
1/2 tsp dried rosemary leaves, crushed
3 ounces Good quality Pinot Grigio Wine
1/3 cup cannelini beans - drained and rinse
1/4 cup fire roasted tomatoes - do NOT drain
1/4 cup julienned carrots
1/4 cup long grain wild rice (pre-cooked Uncle Ben's 90 second rice)


Pour oil into large skillet.  Heat skillet over a medium high heat.  Season both sides of the chicken breast w/ the granulated garlic, italian seasoning, and rosemary.  Carefully place the chicken breast in the skillet.  Cook until each side is a golden brown - about 4 minutes per side.  Slide chicken breast to the side of the pan, pour in the wine, scrape up any of the "tasty bits' on the bottom of the skillet by using a wooden spoon to assist in deglazing the pan.  Add in the cannelini beans, tomatoes, carrots, and rice.  Allow to simmer about 10 minutes, stirring occassionally.

This is a very hearty and rustic meal.  If you would like, feel free to tweak - I've added baby port mushrooms, I've also added in more tomatoes, and then topped the chicken w/ a slice of FRESH mozzarella cheese (not the brick stuff).  It's VERY wholesome and healthy as made above.  I do NOT really like using salt b/c I prefer the seasonings to bring out the flavour of the meal.  If you prefer feel free to add some salt.

~~~

The other night I made a rather interesting meal consisting of  Cilantro Lime Flounder, wild rice, and sauteed squash and zucchini.  Yes I'm quite aware it's for a cod recipe, but flounder can be substituted as well.

The taste is difficult for me to describe, if I could think of a way to describe it I would say it's Floribbean Cuisine.   It was very quick to make and I appreciated the healthy appeal of this recipe.  The changes I made were neglible in the sense I used butter...b/c butter makes everything better - oh wait that's bacon...or is it?

Because it's 1700 somewhere or as civilians say 5 o'clock somewhere (rabbit trail...anyone know why it's typed o'clock?)  and b/c I had a recipe that could be called Floribbean Cuisine  I decided to have a Blue Hawaiian

This was very potent so make sure you're sitting down when you drink this, and if you want feel free to dress up in some Islander wear for a truly authentic drink :-)

~~~

I am in love...w/ my slow cooker - yes that kitchen accessory that's likely sporting cobwebs underneath your kitchen cabinet.  It is such a fantastic accessory that can make so many amazing dishes...like BBQ Ribs!  "No way' you say!  'Way!" I say ;-)

What makes it amazing...it's just two simple ingredients!

1 package of country style pork ribs
1 bottle of Sweet Baby Rays BBQ Sauce

Okay, Okay I'm not trying to drop names or promote this specific brand, but my goodness the Hickory & Brown Sugar sauce is finger lickin delicious! 

SO...I spray the inside of my slow cooker w/ non stick spray, and then plop my ribs inside the slow cooker, and then use a basting brush, I brush the ribs liberally w/ the sauce. Simple huh?  At that point, I place the lid on my slow cooker, turn it to high and walk away.  About 5-6 hours later, my ribs are ready to be devoured!

Rounding out the meal...homemade mac and cheese - and NOPE it's not the boxed junk!

1 (8 ounce) package elbow macaroni

2 Tbsp butter

1/2 pound Cheddar cheese (mix of sharp & mild)

1 1/2 cups milk

2 Tbsp all-purpose flour

1 tsp salt

1/8 teaspoon ground black pepper

1 tsp worchestershire sauce
1/4 tsp dry mustard powder

Preheat oven to 350° Spray a 2 quart casserole dish w/ nonstick spray
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente;
Meanwhile melt butter in a small saucepan over medium heat. Add flour, whisking until combined.  Slowly pour in milk, whisking to combine, continue whisking until it thickens. Add in the cheese, and stir until well blended, add in the salt, black pepper, worchestershire sauce and dry mustard powder, stir to combine.
Once the pasta has finished boiling, drain.  Return the pasta to the pot, and pour the cheese sauce inside, stirring well to combine.  Pour mixture into casserole dish and top w/ more cheese if desired. Bake in preheated oven for 30 minutes.

Rounding out the meal steamed green beans and beer bread.

I can see the male readers perking up at the word beer.  Their beloved drink has gone to...bread!
I've now made this same recipe about 8 times but each time using a different brand of beer.  I think I really need to start another blog dedicated to beer bread b/c I can't get enough of this stuff!  This time I used a Vanilla Porter beer.

If you've never tried your hand making beer bread give it a try...Three simple ingredients - self rising flour, sugar, and beer...simple quick -ohhhh and speaking of simple - Anyone know of that homebrand company that sells beer bread MIX (you have to buy the beer) that's like about $5 per mix?  This is SO much better and more economical to make!  Tell yourself that you'll try beer bread this week...oh and don't use a nasty beer...what you may like drinking may not taste so good in the beer bread, crazy but true.  I've used w/ success, Purple Haze Beer, Ybor Gold (a local beer to my city), Sam Adams Cherry Wheat (OMG Good!), Winter Abby Pale Ale, and a host of others....see I told you I need a beer bread blog!

And last but not least lets have another drink...this time we're going tropical and heading towards the Bahamas for a Bahama Breeze!

Now granted the recipe said it served 4 I'm thinking NOT!  This made ONE serving...and it was very tasty too!  If you can't find the Apricot liqueur, feel free to sub w/ some passionfruit rum, and it will still give you that tropical feeling!

~~~

I love meals in one - you get your meat/poultry, your veggies, and your starch...SO next up is Chicken pot pie. 

Was it to die for...ehhh not really, but it was good, it was country cooking, and I made it...using someone else's recipe that I'll tweak if I make again ;-)

~~~

I think in my food buffet that nothing would be complete w/o another new recipe  Penne a la Vodka

Mmmm pasta, vodka, umm vodka...haha no not really oh okay fine!  This was a pretty good recipe, but I would have to say my fav recipe by far is Penne w/ Spicy Vodka Tomato Cream Sauce  <-- That one OMG yum!

Oooohhh thirsty?  If so feel free to wash it down w/ a Purple Hooter

Granted I made this drink just to make it...would I make it again, ehhh probably not!  It was good for a faceless picture tho.

Last but not least...another pasta dish, a bit different, a bit unique, but VERY good!

Pumpkin Sausage Bisque w/ Ravioli  - now please note that I made some changes to this recipe.  As per my original review  I didn't have the pumpkin pie filling on hand, but DID have 100% pure pumpkin, so I knew I would need to add in some sugar, salt, cinnamon, ginger, ground cloves and nutmeg. I read the submitters indication that they prefer things spicy so I kept that in mind and scaled back the cayenne. I also knew I wanted it to have some more depth than just chicken broth so I did a mixture of chicken broth (1 cup) and heavy cream (4 Tbsp). It was very tasty but I thought it needed a little something extra. I rummaged around in my fridge and found some ground sausage I had previously cooked...I added in about 1/2 cup and gave it another taste...OMG yum!!!!

Hopefully after you check out my blog your stomach won't be rumbling like mine is!

Cooking with Campbell's

I'm going to do another blog buffet b/c November was such a SUPER busy month for me.  For the month of November as a voluntary Allrecipes.com brand ambassador a lot of the assignments revolved around Thanksgiving, but also cooking with Campbell's and their subsidiary companies.

I started a part-time job which made my month even busier, so I was exceptionally pleased with MANY of the recipes that I tried from Campbell's. 

I won't say too much about the recipes in detail but will simply say if I'm posting a picture that means the recipe was good!  As always these recipes can be found on Allrecipes.com.  Please keep in mind that due to the simplistic nature of many of these recipes that they are made as a base recipe meaning that you're going to want to play around w/ your seasonings adjusting it to your taste.  Sound good (no pun intended)? Great let's check out the dishes!

This is the Baked Spaghetti, quick simple and fuss free!

This was a "fancy" dish from Campbell's - it was the Lemon Herb-Roasted Chicken w/ Pan Gravy something I WILL make again!

This is the Crispy Oven Fried Fish Fillet, and they were simply amazing!

This is the Campbell's weekday pot roast and vegetables - plan ahead it uses a slow cooker!

This is baked pork chops and gravy by Campbell's - please note that I chose to add in some baby port mushrooms for a finishing touch.

This is the Quick Chicken Parmesan - it was SO fast to prepare and just what I needed on a busy work night! 

The rest of these recipes are basic Allrecipes.com recipes and they were bonus recipes to review.

Cookies -what's not to love, portable little bites of sweetness!  These are called "Basic Chocolate Drop cookies" they are based off the concept of a premade cookie mix where you have a portion of a mix that you add other ingredients to.  I made them as noted - and then w/ some chocolate chips thrown in for extra pizzaz and I'll say I enjoyed quite a few of these sweet treats :)

Drinks...

Okay this is an Oatmeal Cookie of a different variety - all I can say is YUM!  Amazing how it's layered huh?  Handy tip that I can give is simply KNOW your liquid weights - heavier liquids go in first, when you start layering the liquids, pour slowly and let it hit the sides of the glass and it will layer w/o any problems!