Friday, October 30, 2009
Bonus! Bonus! I found out this morning that I can put the front and sides up into a pony tail! This is huge for me - sometimes you need those "I don't want to do a thing with my hair" styles, and I can't stand hair in my face when I'm working out. Thinking about cutting your hair? DO IT! Woo Hoo - I'm free :)
So what did you do this week? Post your link in Mr. Linky below. Enjoy your weekend!
Thursday, October 29, 2009
Wednesday, October 28, 2009
This week's featured chef is Cat Cora, who has been on numerous FN shows. If you looked at her recipes at FN you realize her Greek heritage runs deep in her cooking. I wish I had time to make some of those Greek dishes but ran short on time. I have her Avgolemono: Chicken Soup with Egg-Lemon Sauce on my must-try list. Hopefully one of you chose that one so I know if it should stay there :)
Recipe courtesy Cat Cora
1/3 cup Dijon mustard
1/2 cup sugar
1/3 cup extra-virgin olive oil
3 tablespoons hot sauce (I only had wing sauce so used that)
1 teaspoon celery seeds
Freshly ground black pepper
2 packages broccoli slaw
In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly.
Friday, October 23, 2009
So what did you and the kids do this week?
Thursday, October 22, 2009
Wednesday, October 21, 2009
Recipe courtesy Brian Boitano 2009
3 tablespoons olive oil, plus 1/4 cup
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
1/2 loaf ciabatta bread, cut into small cubes
3 tablespoons red wine vinegar
2 pints red and yellow, grape and pear tomatoes, sliced in 1/2
1 cup halved, sliced kalamata olives (I didn't add these because everyone would have picked them out)
1/2 pound perlini mozzarella (couldn't find this specific so used fresh mozzarella, cubed)
8 basil leaves, chopped
Preheat the oven to 400 degrees F.
In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.
Tuesday, October 20, 2009
Thursday, October 15, 2009
Easy Apple Turnovers
2 or 3 apples, peeled and chopped, we used Golden Delicious which is a great cooking apple
2 Tbs melted butter
1/4 cup brown sugar
1 Tbs flour
1/4 tsp cinnamon
Pie Crust - we used store bought, hence the "easy" in the title.
2/3 cup powdered sugar
1/8 tsp cinnamon
2 or 3 tsp apple juice
Mix the filling ingredients and set aside. Cut each crust in half and then in quarters (this is a great time to introduce fractions to a 4 year old, really, she dug it). Fill each triangle with about 1/4 cup filling, fold over, seal edges with a fork (this was Mimi's favorite part and took her time to make sure it was done right). Prick tops with a fork. Bake at 375 for 20 to 30 minutes, until they are golden brown. Let stand for 10 minutes then top with glaze and a sprinkle of cinnamon and sugar. Enjoy!
They are delicious and Mimi will feature them at her future restaurant, which she told me will be called The Four Musketeers. It's funny because my husband and I were just talking about what if one of our darlings didn't want to go to college but wanted to go to chef school or something like that (totally OK with us, but hard to swallow when you never questioned the "life after high school route", which we always assumed would be college). Then, out of the blue, Mimi told me she might be a cook when she grew up. Maybe she heard us talking :) Go over to A Little Fun With Me and Lu to check out more Kids in the Kitchen posts! I'm using this for my Kid Friendly Friday post as well. Join along by posting your Kid Friendly project, activity, recipe, etc. below. Have a great weekend!
Wednesday, October 14, 2009
I chose a "Lady and Sons" recipe from Food Network, to include the Deen Brothers. Asparagus was on sale this week again and after falling in love with grilled asparagus from a recipe a few weeks ago I couldn't wait to try this....but I had to wait until I was cooking for myself (I knew nobody else in the house would want it).
I grilled a big bunch of asparagus and used in on a salad as well. With that being done in advance, this recipes was quick and easy to prepare and SUPER delicious!! It's a grown up grilled cheese. I did not make her Thousand Island Dressing as listed because I was only making one sandwich and don't use it on salads. I used the ingredients she listed in questionable amounts (I don't know what Thousand Island is supposed to taste like) and I liked my concoction - but can't vouch for hers. I saved the leftover asparagus so I could make another one of these tomorrow. Two thumbs up!!
Lady and Sons Asparagus Sandwich
Recipe courtesy Paula Deen
8 to 10 fresh asparagus spears, washed and trimmed
2 tablespoons butter, divided
Salt and pepper or lemon pepper
2 slices pumpernickel bread
2 slices Jack cheese (I only had shredded, so used that)
1 or 2 tablespoons Thousand Island Dressing, recipe follows
3 slices red onion, cut into rings
Pickle slices or fresh parsley, for garnish, optional
Blanch asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus and lightly saute. Season with salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. (I skipped this whole step and used grilled asparagus)
Butter 2 pieces of bread with the remaining 1 tablespoon butter. Place bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and lay 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan.
Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired.
Thousand Island Dressing:
1 1/2 cups mayonnaise
1 hard-boiled egg, crushed finely
1 cup ketchup
1/4 cup dill relish
Salt and pepper
In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store in an air-tight container and refrigerate until ready to serve.
Yield: 2 3/4 cups
So what Deen Family recipe did you try out?? Next week we'll post a recipe by Brian Boitano , yes, the skater turned FN chef/host. OR, because there are only 21 eclectic recipes listed by Brian Boitano (there are only 4 episodes), do a recipe from a chef we have already posted about but you didn't get around to trying. I have several of these!
On a side note, Rebekah added her Alton Brown Southern Biscuits to the challenge a few weeks ago. Check them out here. They are pretty! And Tanya, who posts on Facebook, I love your posts but can't figure out a way to comment. I want that bacon!
Tuesday, October 13, 2009
1 fryer chicken, cut up
2 TB. canola (vegetable) oil (I didn't use oil)
3 Cups water or chicken broth
1 WHOLE BAY LEAF
1 Cup celery, cut into 1/4-inch slices
1 small onion, chopped (1/2 Cup) (I used more)
1 Cup carrots, cut into small pieces
1-11/2 tsp. salt (too much for us)
1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
1/3 Cup flour or chicken gravy mix
1/2 Cup water
2 Cups flour (I used 1 cup wheat and 1 cup white)
4 tsp. baking powder
1/2 tsp. salt
1 tsp. PENZEYS FRESHLY GROUND PEPPER (I didn't use because of the kids)
2 TB. butter
1 Cup milk
Preheat oven to 375°. Place the chicken in a pan and SEASON. Bake the chicken until browned, about 30 minutes. It doesn’t need to be fully done. Remove the chicken from the bones and skin and set aside.