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"!

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.

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!


　

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

　
DIRECTIONS

1. 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.
2. 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.
3. 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.
4. 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.

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 rolled oats
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!

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.