Today on Travel Channel, Andrew Zimmern of Bizarre Foods visited Taiwan to experience the cusine and culture of its people. This was an very intriguing segment, featuring foods cooked in herbal tea or tea oils, dried vegetables, fungus cure for the lungs that was worth thousands of American dollars...all exotic foods that were sworn to heal various types of human ailments. One of the bizarre foods that stood out, besides what Zimmerman called "Stinky Foods", was the black-boned chicken. It is actually a chicken with silky black skin once the feathers are plucked; and it was said by the chef that when eaten, it causes the human body to heal itself. Zimmern had the opportunity to try the black-boned rooster testicles soup- which Zimmerman advises has an explosive creamy texture! Wooooooh!! Ihhhhh! Couldn't imagine tasting that, but Zimmern expressed his approval of the dish with a head nod and a smile! Hey, I wish I can say that my morning bowl of oatmeal had the medicinal affects on my body as the black-boned rooster testicles because the thought of eating animal balls is not my cup of tea- He! He!
Though I love medicinal/holistic foods, I have never ordered a dish that contained any "strange" animal parts. BUT that doesn't mean I haven't consumed any, sad and gross to say (b/c you never know what the chef's added to a dish). According to Zimmern, it is the lifestyle of Taiwan's people to perpare and consume these bizarre-yet-healthy foods on a daily basis. It's so amazing how the foods in Taiwan are so carefully prepared to avoid losing their medicinal or helpful components. I don't mind eating my way to health as a lifestyle, which is something I continue to improve on a daily basis: lots of veggies, light on the salt, low on the fatty ingredients, white meat chicken and fish, fresh fruit, lots of whole grains and water. I must admit that I love an occasional cheeseburger and fries, Reese cups, apple crisps and frozen yogurt- ok a banana split blizzard too! (chuckle) Once you get past the age of 35, you began to slowwwww it dowwwwwn and TRY to get it right! Some got it together from the beginning. Some of us just don't TRY. Maybe we all need to visit Taiwan and get some awesome tips from them so we can develop healthier eating habits.
Wednesday, March 30, 2011
Monday, March 28, 2011
Anthony Bourdain, I'm a Happy Blogger...Now Have Some London Broil!
I am a fan of the Travel Channel and one of my favorite shows to watch is Anthony Bourdain's "No Reservations" on the Travel Channle. During this segment, Mr. Bourdain interviewed with successful food bloggers who were very compulsive about their views on the culinary world and what they call their superior tastes in the food they consume. Since I'm a food blogger and happy fan of it, there was one food blogger in particular, that caught my ear.
One food blogger explained his compulsive nature began when he ended his very well-paying career in order to began writing about food. He explained that he struggled with his love life because of his looks, therefore finding food as his only love...to the point where he became possessive over it. As a result, he [wanted to take someone out of their misery for disagreeing with his enthusiasm and craving for a particular dish or restaurant]. If a dish does not meet his standards, the blogger added that he will advise a restaurant that [he did not leave a $400k paying career to have "bad food"]. Hmmm. Just like Bourdain, I had one question, "why was this food blogger so angry?" Isn't eating a peaceful and submissive act? Why couldn't a hug from some lovely "comfort food" cure this blogger's heated demeanor? Is this what food blogging's about?
I thought that food bloggers like myself write about food because of the millions of flavors, textures, aroma, memories, joy, satisfaction and togetherness it brings to those who endulge in it. I love to taste and experiment with eating and cooking foods, purhaps creating or re-creating recipes. That's where my strength and joy is found! If one does not agree with me about my tastes, that's ok- we can part ways in peace... Then I'd just go to the kitchen, Odee will ask me, "what's on the menu tonight?" and I'd throw together somethin' like a "Melt-In-Your-Mouth" London Broil. Anthony Bourdain,and all of you happy food bloggers out there, try this recipe out for size...
MELT-IN-YOUR-MOUTH LONDON BROIL
2 lbs London broil beef
For Dry Rub:
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 brown sugar
For Marinade:
1/3 cup ketchup- or- 1/8 cup tomato paste w/ 2 tablespoon water
2 tablespoon Hoisin Sauce-or- Worcestershire sauce
2 tablespoon soy sauce
1 inch ginger, grated
1 tablespoon onion, grated
1 tablespoon garlic, minced
Repeatedly score meat, not all the way through, making a criss cross pattern. Rub meat with dry rub. Mix marinade ingredients in a large storage bag, then add meat. Refrigerate over night. Throw meat on the grill –or- Preheat oven to 350 degrees. In a large pan, over medium-high heat, sear meat until nicely browned, approx 4 minutes each side. Place meat in a baking dish, cover and place in oven.Allow to bake for 35 minutes or to your liking- rare, medium or well-done. Allow to sit for 5 minutes. * Recommendation: Sautee onions, peppers and mushrooms and serve with roasted potatoes, green beans and texas toast.
TODAY'S TIP: Unsweetened apple sauce with graham crackers is a yummy, healthy snack. Adding a little low fat whipped cream will top it off!
One food blogger explained his compulsive nature began when he ended his very well-paying career in order to began writing about food. He explained that he struggled with his love life because of his looks, therefore finding food as his only love...to the point where he became possessive over it. As a result, he [wanted to take someone out of their misery for disagreeing with his enthusiasm and craving for a particular dish or restaurant]. If a dish does not meet his standards, the blogger added that he will advise a restaurant that [he did not leave a $400k paying career to have "bad food"]. Hmmm. Just like Bourdain, I had one question, "why was this food blogger so angry?" Isn't eating a peaceful and submissive act? Why couldn't a hug from some lovely "comfort food" cure this blogger's heated demeanor? Is this what food blogging's about?
I thought that food bloggers like myself write about food because of the millions of flavors, textures, aroma, memories, joy, satisfaction and togetherness it brings to those who endulge in it. I love to taste and experiment with eating and cooking foods, purhaps creating or re-creating recipes. That's where my strength and joy is found! If one does not agree with me about my tastes, that's ok- we can part ways in peace... Then I'd just go to the kitchen, Odee will ask me, "what's on the menu tonight?" and I'd throw together somethin' like a "Melt-In-Your-Mouth" London Broil. Anthony Bourdain,and all of you happy food bloggers out there, try this recipe out for size...
MELT-IN-YOUR-MOUTH LONDON BROIL
For Dry Rub:
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 brown sugar
For Marinade:
1/3 cup ketchup- or- 1/8 cup tomato paste w/ 2 tablespoon water
2 tablespoon Hoisin Sauce-or- Worcestershire sauce
2 tablespoon soy sauce
1 inch ginger, grated
1 tablespoon onion, grated
1 tablespoon garlic, minced
TODAY'S TIP: Unsweetened apple sauce with graham crackers is a yummy, healthy snack. Adding a little low fat whipped cream will top it off!
Thursday, March 24, 2011
Gone Fishin'...Salmon If U Will!
About 2 years ago, Odee and I discovered a fun-filled hobby together- fising! It all started when we passed this camping site, not too far from home, no more than 30 minutes away from home. We figured we'd give it a go! We would rent a small fishing boat earrrrly in the morning...we'd have our fishing poles, kit and bucket ready to go! We used to catch a few bass to take home, but mainly, we would take time to relax and enjoy our surroundings over a snack and a cool bottle of water. Since we moved away, we haven't been fishing, which has been quite a while now. We will have to find us another fishing spot to explore, which will be soon...now that the weather has been warming up.
Spring is now here and is a wonderful time to fish early in the morning or late at night. Though we are not in an area where pink salmon can be caught, I truly luuuuv this fish! I used to buy it canned or fresh and made a simple-but-tasty casserole with onions and a some seasoning, served with rice, spinach and corn. I figured I would venture out and whip up a tasty recipe, inspired by various salmon dishes I've tasted in restaurants- salmon cakes! Some of us call them croquettes.
PINK SALMON CAKES
1 12 to 14.75 ounce can pink salmon, drained
1 whole egg -or- egg white
1/2 cup finely chopped onion
2 tbsp all-purpose flour(wheat or unbleached)
2 tbsp yellow corn meal
2 tbsp mayonnaise
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 teaspoon parsely (optional)
cooking oil
Combine all of the above ingredients together and mix well. Coat pan with a small amount of cooking oil and pre-heat over medium heat. Place as many salmon patties into the pan, leaving room to turn them. Cook each side until brown. Serve with rice, corn , spinach or with a salad.
TODAY'S TIP: If your hands have a terrible odor of garlic or onion, try a squeeze of lemon or cofee beans. They will absorb the odor for you.
Spring is now here and is a wonderful time to fish early in the morning or late at night. Though we are not in an area where pink salmon can be caught, I truly luuuuv this fish! I used to buy it canned or fresh and made a simple-but-tasty casserole with onions and a some seasoning, served with rice, spinach and corn. I figured I would venture out and whip up a tasty recipe, inspired by various salmon dishes I've tasted in restaurants- salmon cakes! Some of us call them croquettes.
PINK SALMON CAKES
1 12 to 14.75 ounce can pink salmon, drained
1 whole egg -or- egg white
1/2 cup finely chopped onion
2 tbsp all-purpose flour(wheat or unbleached)
2 tbsp yellow corn meal
2 tbsp mayonnaise
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 teaspoon parsely (optional)
cooking oil
Combine all of the above ingredients together and mix well. Coat pan with a small amount of cooking oil and pre-heat over medium heat. Place as many salmon patties into the pan, leaving room to turn them. Cook each side until brown. Serve with rice, corn , spinach or with a salad.
TODAY'S TIP: If your hands have a terrible odor of garlic or onion, try a squeeze of lemon or cofee beans. They will absorb the odor for you.
Saturday, March 12, 2011
Brand New Flava' In The Air
Listen friends, I have a love for many international foods, and West Indian cuisine is one of them! Jamaican beef patties are a favorite past time for me, having grown up on the north east coast, where several of my friends were of West Indies and Hispanic descent. Instead of going to Micky D's next door, I'd walk a few blocks just to indulge in some brown stew chicken, rice-n-peas and plantain, oxtail, a side of potato salad or just a beef, chicken or veggie patty...boy is my mouth waterin' right now!
The inspiration behind this next recipe was when I visited the restaurant Bahama Breeze and had a taste of their Jamaican Beef Patties (if u haven't u must try 'em)-I was sold! So here Iam with Chefette Tee's version after going into the lab, and I'd love to share it with you guys-n-gals out there! Hey, if you love it, tweet it to your friends and family.
Chefette Tee's Jamaican beef pattty's has a lovely, spicy-savory twist and is well complimented by rice-n-peas and sweet plantain...or just simply eat it as tasty stand-alone snack. Enjoy!
Jamaican Beef Patties
PATTY CRUST:
Use any brand of frozen empanada discs
-or-
4 cups all-purpose flour
1 teaspoon curry powder
2 teaspoon tumeric
2 teaspoons salt
1½ cups cold vegetable shortening
FILLING:
2 tablespoons vegetable oil
5 stalks scallion, finely chopped
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 pound lean ground beef
1 cup beef broth -or- 1¼ cup water
2 teaspoons curry powder
½ teaspoon paprika
¼ teaspoon ground allspice (cinnamon + clove + nutmeg = 1/4 tsp)
2 teaspoons thyme leaves
1- 1¼ teaspoon salt
1 teaspoon black pepper
1¼ teaspoon brown sugar
1 cup sweet peas w/ finely chopped carrots -or-
1 cup finely chopped potatoes & mango
1 egg beaten (optional)
1. Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening and use your fingertips to rub it together with flour. When shortening is lumpy and covered with flour, pour in ½ cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough which may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you prepare filling.
2. Heat oil in a deep skillet over medium heat and add scallions, onion and garlic. Cook, stirring, until softened but not browned. Add curry powder, paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add beef broth -or- water to meat mixture; mix in salt, pepper and brown sugar; bring to a simmer. Mix in carrots and sweet peas -or- potato and mango (optional). Taste and add more salt and pepper if necessary. Simmer approx 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool approx 4 minutes.
3. Heat oven to 375 degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
4. When ready to fill, have ready a fork for crimping and a bowl of water. Place two-three tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick. Repeat with remaining dough and filling. Brush beaten egg on top of each patty (optional). Bake about 25 minutes, until top crust is firm and golden. Serve hot or allow to cool for 5 minutes for a softer crust. Recommended side dishes are rice and peas or sweet plantain (baked or fried).
Today's Tip: If you find a dish is too salty for your taste, add a peeled potato to the dish.
The potato will absorb the access sodium for you.
The inspiration behind this next recipe was when I visited the restaurant Bahama Breeze and had a taste of their Jamaican Beef Patties (if u haven't u must try 'em)-I was sold! So here Iam with Chefette Tee's version after going into the lab, and I'd love to share it with you guys-n-gals out there! Hey, if you love it, tweet it to your friends and family.
Chefette Tee's Jamaican beef pattty's has a lovely, spicy-savory twist and is well complimented by rice-n-peas and sweet plantain...or just simply eat it as tasty stand-alone snack. Enjoy!
Jamaican Beef Patties
 |
| This flavorful recipe takes approx 1½ hours to prepare and cook. Yields 12 delicious beef patties. |
PATTY CRUST:
Use any brand of frozen empanada discs
-or-
4 cups all-purpose flour
1 teaspoon curry powder
2 teaspoon tumeric
2 teaspoons salt
1½ cups cold vegetable shortening
FILLING:
2 tablespoons vegetable oil
5 stalks scallion, finely chopped
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 pound lean ground beef
1 cup beef broth -or- 1¼ cup water
2 teaspoons curry powder
½ teaspoon paprika
¼ teaspoon ground allspice (cinnamon + clove + nutmeg = 1/4 tsp)
2 teaspoons thyme leaves
1- 1¼ teaspoon salt
1 teaspoon black pepper
1¼ teaspoon brown sugar
1 cup sweet peas w/ finely chopped carrots -or-
1 cup finely chopped potatoes & mango
1 egg beaten (optional)
1. Mix flour, salt, turmeric and curry powder in a large bowl. Add shortening and use your fingertips to rub it together with flour. When shortening is lumpy and covered with flour, pour in ½ cup ice water and mix with your hands. Keep adding ice water, a few tablespoons at a time, until mixture forms a dough which may be slightly sticky. Knead dough for two minutes, form into two disks, wrap in plastic and refrigerate while you prepare filling.
2. Heat oil in a deep skillet over medium heat and add scallions, onion and garlic. Cook, stirring, until softened but not browned. Add curry powder, paprika and allspice and stir to coat. Add beef and thyme and stir, breaking up any clumps. Add beef broth -or- water to meat mixture; mix in salt, pepper and brown sugar; bring to a simmer. Mix in carrots and sweet peas -or- potato and mango (optional). Taste and add more salt and pepper if necessary. Simmer approx 30 minutes, until meat is soft and water is reduced to a sauce. Set aside to cool approx 4 minutes.
3. Heat oven to 375 degrees. Remove one disk of dough from refrigerator and divide it in half. Roll out one half on a lightly floured surface until large enough to cut three circles, each about 6 inches across. (Use the rim of a bowl turned upside down as a guide.) Repeat with remaining dough, setting aside the circles. Use scraps to make additional small patties, if you like.
4. When ready to fill, have ready a fork for crimping and a bowl of water. Place two-three tablespoons of filling on lower half of one circle. Dip a finger into water and moisten the edge of the dough. Fold the top half over, pulling dough gently over filling and making a thick edge all around. Crimp edge with a fork and transfer to an ungreased baking sheet, preferably nonstick. Repeat with remaining dough and filling. Brush beaten egg on top of each patty (optional). Bake about 25 minutes, until top crust is firm and golden. Serve hot or allow to cool for 5 minutes for a softer crust. Recommended side dishes are rice and peas or sweet plantain (baked or fried).
Today's Tip: If you find a dish is too salty for your taste, add a peeled potato to the dish.
The potato will absorb the access sodium for you.
Thursday, February 24, 2011
Spring Into It and Go!
The month of March is around the corner, but for some reason, I'm gettin' "Spring Fever" already! The weather's behaving like it's spring, so what's an aspiring chefette to do?! I thought about dustin' off my roller blades, firing up the grill and chill on the patio with some 80's tunes and a banana-berry yogurt freeze... later on, dragging Odee with me for a long romantic walk...and I can go on and on! The weather has been so beautiful that I make sure I take my 4 month old on a 45 minute walk every afternoon, and of course, he's not walkin' (chuckle)- lucky lil' champ!
Well, the weekend is quickly approaching, so I would like to whip up of some fun eats and entertaining festivities to enjoy. It will definitely satisfy my "Spring Fever" feelin'! These two dishes are among my favorites during the Spring and Summer months, but they are awesome "anytime" dishes because they are fun, tasty and easy to make. Let me know if you sprung a fever after tasting these 2 dishes: "Curry-Bar-B-Q Drumettes" & "Breezin' Pasta Salad"!
Well, the weekend is quickly approaching, so I would like to whip up of some fun eats and entertaining festivities to enjoy. It will definitely satisfy my "Spring Fever" feelin'! These two dishes are among my favorites during the Spring and Summer months, but they are awesome "anytime" dishes because they are fun, tasty and easy to make. Let me know if you sprung a fever after tasting these 2 dishes: "Curry-Bar-B-Q Drumettes" & "Breezin' Pasta Salad"!
CURRY-BAR-B-Q Drumettes
· 24 chicken drumettes
· 3 tablespoons curry powder
· 1 tablespoon paprika
· 1 tablespoon onion powder
· 1 tablespoon garlic powder
· 1 teaspoon salt
· 1/2 teaspoon red pepper flakes (optional)
· 1 cup barbeque sauce (brand of your choice)
DIRECTIONS:
Preset oven to 350 degrees F. In a large zip lock bag, combine barbeque sauce , other ingredients and chicken drumettes to marinate in refrigerator for 1/2 hour to 1 hour. Place marinated drumettes into a baking dish uncovered. Bake for 35-40 minutes or until golden brown and tender; pour off fat. Allow an additional 10-15 minutes for a crispier texture.
****NEXT RECIPE BELOW****
Breezin’ Pasta Salad
- 16- Ounce package tri-colored –or- whole wheat pasta
- 1 large red onion, finely chopped
- 1 large cucumber diced
- 1 large tomato diced
- 1 cup broccoli florets, chopped
- 1 cup fresh or frozen spinach (optional)
- 1 green-or-red bell pepper
- 16-oz bottle of Italian dressing
- 1/4 cup grated parmesan cheese (optional)
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender to your taste; drain and rinse in cold water. In a large bowl combine cucumbers, onion, bell peppers, broccoli florets, spinach, cooled pasta, parmesan cheese and Italian dressing. Refrigerate for at least 1 hour.
Today's Tip:
Lemon has properties that aid in removing impurities and flushing fats from the body. Add a squeeze of fresh lemon to your water today...for taste...for health.
Thursday, February 17, 2011
Tryin' Somethin' New
Today was a beautiful day...though it is winter, it felt like spring. I enjoyed the warmth which was accompanied by a gentle breeze. I went for a brisk walk with my 3 month old and thought about how I want to be better in every way. It was a simple-yet-sweet day. I made sure I took a different walking path and allowed myself to experience something new.
I was thinking that maybe I would try something new with cooking. Though it's not one of my usual dishes, it consists of several ingredients that I do like. As I stated in one my earlier entries, I love casseroles. I remember seeing Patty LaBelle and Chef Paula Dean cooking it together on one her shows and thought, "Ummmm...yummy!". This dish comes in so many varieties, but as always, I end of throwing my own personal twist into it, along with my foot (chuckle), and then something beautiful happens! Let's see what we're doin' tonight...and IF you can resist "seconds" for just 2 minutes, let me know if you caught the fever for the flavor of this dish!
Today's Tip: Apple Cider Vinegar is a great and healthy vinegar substitute for cooking.
I was thinking that maybe I would try something new with cooking. Though it's not one of my usual dishes, it consists of several ingredients that I do like. As I stated in one my earlier entries, I love casseroles. I remember seeing Patty LaBelle and Chef Paula Dean cooking it together on one her shows and thought, "Ummmm...yummy!". This dish comes in so many varieties, but as always, I end of throwing my own personal twist into it, along with my foot (chuckle), and then something beautiful happens! Let's see what we're doin' tonight...and IF you can resist "seconds" for just 2 minutes, let me know if you caught the fever for the flavor of this dish!
Red Potato Shepard's Pie
INGREDIENTS
2 lbs red potatoes, thinly sliced (with skin- Optional)
1/2 teaspoon sea salt + extra for more seasoning
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon vegetable oil
6 medium carrots, thinly sliced
4 green onions (green part only)
1 cup sweet peas
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef- or- ground turkey
1 cup milk
1 cup beef/chicken broth- or- water
1 1/2 cups shredded cheddar
- Preheat oven to 450. Place potatoes in a large saucepan with water and Bring to a boil; reduce to a simmer. Cook until potatoes 15 to 20 minutes or until tender for mashing.
- Meanwhile, heat oil in a heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef/turkey meat; cook, stirring occasionally, until well done, approx 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef/turkey filling aside.
- Drain potatoes very well and return to pan. Add milk, garlic powder and 1 cup cheese. Mash until smooth; season cheddar-potato topping with 1/2 of the salt and pepper. Add more salt to taste if necessary.
- Pour beef filling into a 13 x 9-inch baking dish. Add mashed potato topping on top of beef filling; spread to edges with a spatula. Sprinkle with remaining 1/2 cup cheese. Add more cheese if you wish! Bake until topping is browned and filling is bubbling, approx 25 minutes before serving. Serves 8.
Today's Tip: Apple Cider Vinegar is a great and healthy vinegar substitute for cooking.
Friday, February 11, 2011
You Dessert This…You Really Do!
Desserts, yessss! Everyone's favorite part of a meal, right?! Well I tell ya' I'm definitely a fan! I have a thing for chocolate like Resees peanut butter cups, Snickers and I can go on. However, I've learned how to pull the reigns and get that cravin' under control. Though I still indulge in my favorites, I often substitute them with healthier desserts that include fruit, jello, peanut butter, yogurt, etc. Sometimes I even go to the kitchen and whip up a yuumy dessert in the kitchen...like my Mother-Luvin' Apple Crisps!
Mother-Lovin' Apple Crisps
1 cup brown sugar
1 cup all-purpose flour (preferrably unbleached or wheat)
7 tablespoons butter, melted
5 medium-large apples- peeled, cored and chopped (preferrably Golden Delicious apples)
2 teaspoons ground cinnamon
1/2 cup raisins (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F. Use a 13 x 9 inch baking dish.
2. In a large bowl, combine rolled oats, brown sugar, flour and butter.
Mix until crumbs form.
3. Spread the apples (and raisins) at bottom of baking dish. Sprinkle
crumb mixture evenly on top of the apples. Bake in oven for 45 minutes
or until golden brown.
Pep It Up!
It's been a while since I've blogged...a busy and eventful month for me, but no complaints. There's so much to be thankful for...so much to live for. I just take each moment as an opportunity for growth and an increase in wisdom. Patience is a great thing to gain in the end! BUT, that doesn't mean I stopped stirring up recipes or cooking up some edible dreams to chow on!
I am in love with cassaroles and stuffed food dishes because everything is all-in-one and it's something beautiful when they come together with bursting flavors- especially when it's a casserole stuffed in an edible bowl or shell. One special thing about cassaroles that really touch me are when they are stuffed in edible bowls, as opposed to a baking dish. Some of my favorites are Mexican chicken taco salads which features the edible fried tortilla bowl which holds the tender pieces of shredded white meat chicken, refried beans smeared at the bottom, lettuce, tomato topped with pico de gallo...stuffed cabbage is another wonderful dish. Since I was in a mood for Italian styled dish, I decided to create a tasty Italian chicken sausage stuffed bell pepper. I played around with the ingredients and loved it either way.
I was in a mood to have a fun dinner, where I could enjoy the look, aroma and taste of the food, yet not spend so much time in the kitchen, so the Italian chicken sausage stuffed bell peppers were perfect! Again, Odee's eyes and his empty plate gave me the thumbs up! A slice of Texas toast or piece garlic bread compliments this tasty dish.
Watcha' step 'cuz this recipe has a ymmy twist to it...CHEEEEEEZEEE goodness mixed with the sweet tanginess of tomato. Inspired by all the restaurants who dare to be different! Please post me with some feedback- let me know how this dish dazzled your tastebuds!
Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions and 1/2 cup diced bell pepper. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the diced tomatoes (or tomato paste mixture) and allow to cook for 4 minutes. Add rice and mix well. Season with salt and pepper. Cook for about 1 minute. Remove from the heat and stir in the green onions, parsley and cheese. Spoon the rice mixture into the bell peppers.
Add just enough water to baking dish, to cover the bottom, about 1/3 - 1/2 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
I am in love with cassaroles and stuffed food dishes because everything is all-in-one and it's something beautiful when they come together with bursting flavors- especially when it's a casserole stuffed in an edible bowl or shell. One special thing about cassaroles that really touch me are when they are stuffed in edible bowls, as opposed to a baking dish. Some of my favorites are Mexican chicken taco salads which features the edible fried tortilla bowl which holds the tender pieces of shredded white meat chicken, refried beans smeared at the bottom, lettuce, tomato topped with pico de gallo...stuffed cabbage is another wonderful dish. Since I was in a mood for Italian styled dish, I decided to create a tasty Italian chicken sausage stuffed bell pepper. I played around with the ingredients and loved it either way.
I was in a mood to have a fun dinner, where I could enjoy the look, aroma and taste of the food, yet not spend so much time in the kitchen, so the Italian chicken sausage stuffed bell peppers were perfect! Again, Odee's eyes and his empty plate gave me the thumbs up! A slice of Texas toast or piece garlic bread compliments this tasty dish.
Watcha' step 'cuz this recipe has a ymmy twist to it...CHEEEEEEZEEE goodness mixed with the sweet tanginess of tomato. Inspired by all the restaurants who dare to be different! Please post me with some feedback- let me know how this dish dazzled your tastebuds!
Sausage-n-Cheese Stuffed Peppers
- 4 medium green bell peppers
- 8 ounces of ground italian sausage (pork, chicken or turkey)
- 1 1/2 cups chopped onions
- 2 teaspoons minced garlic
- 1 cup cooked brown rice
- 1/2 teaspoon salt (plus more for seasoning)
- 1/4 teaspoon ground black pepper (plus more for seasoning)
- 1/4 cup chopped green onions (green part only)
- 1 tablespoon chopped parsley leaves
- 1/2 can of diced tomatoes –or- 2 tablespoon of tomato paste w/ 1/3 cup water (for dryer rice mixture)
- 1/2 cup shredded mozzorella –or- 1/4 cup parmasean cheese
Directions
Preheat the oven to 400 degrees F.Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions and 1/2 cup diced bell pepper. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the diced tomatoes (or tomato paste mixture) and allow to cook for 4 minutes. Add rice and mix well. Season with salt and pepper. Cook for about 1 minute. Remove from the heat and stir in the green onions, parsley and cheese. Spoon the rice mixture into the bell peppers.
Add just enough water to baking dish, to cover the bottom, about 1/3 - 1/2 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
Put Your Foot In It
I admit that Iam a bit shell shocked since I was so used to writing down my thoughts and ideas...or just plain brainstorming without pen and paper. I really want to see them come to life and take on a form never imagined by anyone. I remember I was so inspired by a several of my favorite dishes, thinking that nothing can top my favorite restaurants... but after making them myself- the flavors all jumped out at me and changed my view of home-cooked meals forever. One of my favorites was a Cuban sandwich my husband would pick up from this family-owned deli around the block from our home...and boy was this a lovely sandwich...the strong garlic,onion, vinegar and mixture of turkey and pork-wow! Was so delicious that it inspired me to make this Cuban Chicken dish which can also be made with pork chops. This dish is marked by the garlic, cumin and citrus flavors of orange/lemon/lime and lots of onions...and I serve it with yellow Spanish rice with pink or black beans and a little side salad. PLEASE let me know what you, your family, BFF's and BMF's think...your comments of praise and/or constructive criticism are welcome!
Cuban Chicken Breasts
8 boneless chicken breasts
1/2 tsp. Dried oregano
1/2 tsp. Ground cumin -or- 1 tsp. of cumin seed
1 c. Seville (sour) orange juice -or-
1/2 c. Sweet orange Juice combined with
1/4 c. Fresh lime and/or lemon juice
2 lg. Onions, thinly sliced
1/4 c. Olive oil (Pure Spanish recommended)
1/2 c. Dry Sherry -or-
1/4 c. Apple Cider Vinegar (dilute 1/2 of this measure with water)
Salt and freshly ground black pepper
Season the chicken breasts with salt and pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chicken breasts with the garlic paste, place in a nonreactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate 2-3 hours.
Remove the chicken breasts from the marinade, pat dry with paper towels, and reserve the marinade. In a large skillet, heat the oil over medium heat until fragrant, then brown the chicken breasts on both sides. Add the sherry and reserved marinade, including the onions, cover, and cook until the chicken breasts are tender, about 10-15 minutes. Serve with yellow rice and beans with a side salad.
**Try using 8- 4 ounce thinnly sliced center cut pork chops with this recipe. cook for 20 minutes or until tender.
**For thicker sauce, mix 1/4 c. water and 1 Tbsp. of corn starch or flour. To add some sweetness to the sauce, try 1/4 teaspoon of brown sugar.
Prep Time: 25 minutes.
Marinate Time: 2-3 hours.
Cooking Time: About 15-20 minutes.
Serves 4.
The Truth In Dreamin'
My husband (MY BIGGEST FAN) knows. Now I wish to share my love for food and cooking with others that may have that burning inspiration to create and eat, adding their very own special yum-yum to a dish, bowl, pot or cup! I must admit that cooking wasn't always what it is now, but I constantly found myself inspired by my favorite restaurant dishes ...and tried to create the very same at home. I just practiced using a variety of ingredients from the kitchen to get the taste that tickled and romanced my tounge.
Man, being home with my 2 month old has really shown me how much I enjoy cooking, and seeing my husbands face, while he gobbles down each bite, is just a joy. No, I've never taken culinary classes, but between Mama, grammar school Home Economics, College Nutrition class along with my natural love, was "enuff edjamacation" for me! With a background in Graphic Design, then Information Technology, who would ever imagine that I'd take such a big leap into the pool of Culinary Fun!
After watching Adam in Man vs. Food or the 3 D's show (you fans know what food network show I'm talkin' 'bout), I'm ready to experiment with my favorites, whether it's breakfast, lunch, dinner or just a snack...ummmm ummmm! I can imagine me cooking to the point where the aroma of the food would draw my neighbors and their friends to the door to experience the flavors and put-ur-foot-in-it essence of Chef Tee. Yes, I want a famil-ran restaurant, dive, cove- what ever you wanna call it. The food would definitely speak for itself.
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