Mongolian Beef

My favorite main dish at PF Chang's is the Mongolian Beef. This recipe is the closest I have found. We like it with brown rice.

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
1 cup vegetable oil
1 lb flank steaks
1/4 cup cornstarch
2 large bunches of green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices.
Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
Heat the oil over medium heat until it's nice and hot, but not smoking.
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
You don't need a thorough cooking here since the beef is going to go back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.

Lettuce Wraps

We went to Pei Wei this weekend, I can never decide what I want to get because they have so many yummy things. One of my favorites is the lettuce wraps.

3 tablespoons oil
2 chicken breasts
1 cup 2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic

4-5 leaves iceberg lettuce leaves

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Chicken Marsala Ravioli

I went out for Italian last night which was a treat for me & now hopefully a treat for you since I made up my own version of the amazing Chicken Marsala Ravioli.

24 each chicken ravioli, thawed not frozen
4 oz Butter Flavored Oil
8 oz Fresh Sliced Mushrooms
2 oz Smoked Prosciutto, diced
4 oz Asparagus, bias sliced
1 tsp Sea Salt
Black Pepper to taste
24 oz Heavy Cream
4 oz Marsala Cooking Wine
2 Tsp Basil, julienned
2 oz Parmesan Cheese, grated
4 each Basil Sprigs (for garnish)

Place chicken ravioli in boiling water for 2 ½ to 3 minutes.

In a heated sauté pan, add butter flavored oil, mushrooms, smoked prosciutto, asparagus, sea salt, black pepper and sauté for about 30 seconds, or until mushrooms are cooked through.

Add marsala wine, heavy cream, julienned basil and simmer for about 2 to 4 minutes.

Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated.

Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
Garnish with fresh fresh basil sprigs.

Prosciutto Wrapped Scallops

I stopped by the local Albertson's yesterday & to my delight the diver's scallops were on sale. Serving scallops as a hors d' oeuvres will make your guests feel like they are in a five star restaurant. This is a quick way to make them.

Bamboo skewers
Divers Scallops
Prosciutto
Cavendar's Seasoning

Take a scallop wrap the prosciutto around it, dust with Cavendar's, thread onto skewer.
Turn your grill on to a medium heat. Grill scallops 8-10 minutes, they will look opaque when done. Enjoy!

Zuppa Toscana

With fall quickly approaching soup is a great dish to add to your dinner menu repertoire. A family friend from days of living in Italy share this soup, it is delicious & filling enough to be served as a meal. Enjoy!

Zuppa Toscana
1 lb Italian Sausage
6 slices Bacon (fried & chopped)
1 Onion
2 Cloves Garlic
1 qt Water
1 ½ tsp Chicken Base
2 cups Kale
2 med Potatoes
1/3 cup Heavy Cream

Fry Sausage & Bacon until crisp, transfer to large stock pot.

In a large stock pot

Add Onions to Bacon Drippings and cook until tender

Add Garlic and cook 1 min

Add Water, Chicken Base and Potatoes cook until tender

Add cooked Sausage to soup with Kale and Cream

Simmer 4 min

Serve with crusty bread & green salad.

Visit to Austin Part 2: Where to eat & drink

We visited the sunset capitol of Texas, the Oasis overlooking Lake Travis. Famous for sunset views, casual Mexican food & drinks. We enjoyed margaritas & fajita nachos.

If you want to go out for a swanky dinner in Austin, you should try the Driskill Grill in the Driskill Hotel. Jesse Driskill was a wealthy cattleman in the civil war era, he opened the hotel in 1884, the hotel cost $400,000 at the time of its building which was a large fortune at the time. Two weeks after its opening the hotel hosted its first inaugural governors ball, the balls are still held at this location today. If you go to the Driskill for dinner keep in mind that it is five star, with five star prices. We did not arrive for our reservation in time but the lobby bar is lovely, filled with luxurious antiques & a mix of Texas history. We had the three course dinner, Matt having the Ahi Tuna & I had the Ribeye, we would recommend both. We opted to skip desert for two glasses of fantastic port.

Visit to Austin: Where to eat & drink

Matt & I just returned home from a spectacular weekend in Austin. (The photo is the view from our hotel room!) While we had fun just being there we did experience some culinary delights, though I never did get my chicken fried steak! Next time. I will work on making some recipes up to imitate these hot spots but for now you have a guide of some great places to eat & drink!

We are Margarita people & we had some fantastic ones on 6th Street at a place called Iron Cactus. The atmosphere was great sort of a higher end cantina, we only had chips & salsa, the fajitas smelled amazing & I am definitely having them when we go back!

To get out Barbecue fix we headed over to Stubb's. Stubb's is a famous Austin establishment, they offer great food, cold beer & live music. We were in heaven, fortunately our waitress warned us that the portions were huge. We ordered the "Major" which gave us 3 meats (we chose brisket, pulled pork & smoked turkey) & three sides (fries, onion rings & phenomenal mashed yams sweetened with marshmallow cream). This was so much food that we only ate half & then were crying the rest of the night about how full we were!

Our favorite place we ate was Moonshine
Matt had their flatiron steak with blue cheese butter & red wine reduction, which was amazing. I had their fajita salad, which was dressed in this awesome chipolte ranch dressing. My favorite part (besides our lemon aides spiked with lemoncello, vodka & mint) was while we waited for our table we sat on the front porch of the old house Moonshine is located in & watched the sunset from our rocking chairs.

While the drinks were standard issue & we didn't eat there, our favorite places to hang out & listen to music were Maggie Mae's & The Blind Pig Pub. If you have too many Austin has all these fabulous pizza places that open up about 10 pm on the street, grab a slice & hang out before your next beverage!

We highly recommend a trip to Austin to anyone who has not been!

How to land a husband with Peanut Butter Cookies

My adorable friend Trisha sent this recipe, here is what she said about it: I made these for Dave and his friends when we first started dating when he went sailing in the Caribbean..everyone loved them...I think that is how I won him over:) Here is the best part, they are now married (their wedding photo on the side) with a baby girl on the way, who they are planning to name Reese! True love!!!!

Reese's Peanut Butter Cup Cookies
1/2 c. Peanut Butter (I prefer Reese's or Skippy..and you can go with the reduced fat if you would like)
1/2 c. Sugar
1/2 c. Brown Sugar
1/2 c. Margarine
1 egg
1/2 tsp. Vanilla
3/4 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 c. Flour
1 Bag of Reese's Peanut Butter Cups (mini cups)

You mix all ingredients together (except the peanut butter cups)...roll dough into balls...and place in mini muffin pan...Bake @ 375 for 8-10 min. Make sure to spray the pan with Pam so the little suckers don't get stuck. After you take them out of the oven push a peanut butter cup down into them before they cool all the way!! And Wha La...!!

You have to have a mini muffin pan to make these. I got mine as a gift from my mom and believe she bought it through pampered chef. The mini muffin pan is great to have for serving muffins when having guests....they are so cute and tiny:)

Thanks Trish! Great recipe & cute story! If anyone has a recipe they want to share with me please email me!

Peanut Butter Pie

This recipe sounds too simple to be good but it is a little slice of heaven! This one comes right from the Heart of Texas.

1 1/2 cups heavy whipping cream
1/4 cup sugar
8 ounces cream cheese
1 cup crunchy peanut butter
1 cup confectioners' sugar
1 graham cracker crust, store-bought
Chocolate bar (Hershey's)

Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving. Top with Chocolate shavings.

Chicken Fried Chicken with Cheese Biscuits

I love fried chicken, I can't help it. I tell myself how horrible it is but I still have to eat it a few times a year. This is a great recipe, perfectly crispy. Serve it with cheese biscuits, cole slaw & potato salad.

4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
Cavendars
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil (Peanut oil must be the Southern secret, they use it a Chick Fil A too)

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Cheese Biscuits:

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Chicken Fried Steak

I am certainly not advocating that you eat chicken fried steak all the time, but every once in a while its fun! I lived in Texas when I was a kid, my sister & I always looked forward to Chicken Fried Steak day on the school lunch menu. Texans serve this southern classic with gravy, mashed potatoes, Texas toast or a biscuit & green beans. Although I don't know anyone who eats the green beans! Matt & I are in Austin this weekend to celebrate my 30th birthday, so in honor of our trip I am going to post some Southern Meals.

1 tenderized cube steak
2 beaten eggs
1/8 cup milk (2 tablespoons)
flour
salt/pepper/garlic powder

Gravy:
3 tablespoons flour
milk

Season meat, cut into serving size. Use 2 shallow bowls for flour, in first dip bowl, leave flour plain, in the second dip bowl add more of the same seasoning (salt/pepper/garlic powder/and if you like add just a touch of cayenne) In the third shallow bowl, beat 2 eggs and add milk.Mix together. Dip meat in plain flour, then in egg mixture, then in seasoned flour, shake off all excess flour. Fry in cast iron pan with about 1/4-1/2 in heated oil. (have the grease hot enough to fry but not too hot to burn the oil) You can make the milk gravy by using 3 tablespoons of the grease used to fry the steak and add 3 tablespoons of flour, mix well and add milk to the consistency of gravy you like.
*You could also make the breakfast classic of chicken fried steak & eggs.

Mom's Carrots

After yesterday's post about sides, I have to mention my mom's carrots. These are so delicious that even a non-veggie eater like Matt will try.

1 lb. carrots regular sliced or baby
2 tablespoons butter
1 tablespoon chopped fresh dill or dry
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with butter and dill. Season with salt and pepper.

Savory Cheesecake

The wine bar that we like to go to here in Scottsdale is called Uncorked, they serve this amazing Parmesan Cheesecake with slices of pear. Here is my attempt at their masterpiece.

1 cup parmesan cheese
1 cup breadcrumbs
5 tablespoons butter, melted
salt and pepper

For the topping:
1 tablespoon butter
1 leek, washed and finely chopped
4 oz. fresh morel mushrooms, washed
12 oz. fresh chevre
12 oz. softened cream cheese
1 cup crème fraîche
1 large egg, lightly beaten
1 tablespoon chopped fresh herbs such as tarragon, parsley or thyme (You can even use dried Italian herbs, but rehydrate them in a little white wine)
3 tablespoons flour
2 teaspoons salt
2 egg whites

Preheat the oven to 350º.
Combine the Parmesan cheese, breadcrumbs and the butter in a bowl. Season with salt and pepper. Press into the base of a 9” spring-form tin.
Heat the butter in a pan and add the leeks. Cook over a low heat to soften the leeks and then add the morel mushrooms. Cook for a couple of minutes. Allow to cool.
Place the chevre, softened cream cheese and the crème fraîche. Mix in the egg, chopped herbs, flour and salt. Then add the leeks and morels and combine.
Beat the egg whites until they form soft peaks and then fold into the mixture. Pour the mixture over the base. Place in the oven and bake for 45 minutes to an hour or until almost set. Cool in the oven for a further hour. Then chill in the fridge until ready to serve. Serve as an appetizer with pieces of crusty bread or with slices of pear & apple.

Easy Roasted Chicken

There are meals that everyone should know how to make, one of those meals is how to roast a chicken. You can roast a chicken for a larger family gathering & you will have a lot of food with minimal effort. Here is how to do it!

1 large fresh whole fryer (best are 4 1/2 lbs. or bigger).
Wash and pat dry bird. Remove excess fat & trim excess skin flaps, discard giblets, I know there are people who save them but in my kitchen they are thrown out.
Preheat oven to 475 degrees.
Dust bird liberally inside with Cavender's All Purpose Greek Seasoning (use a lot, it's not too salty), also toss in a slice of lemon and a pinch of fresh rosemary leaves (use dried if fresh is not available).
Remember if you live in a dry climate like Arizona, your neighbors shrubs might be rosemary, I am always walking down the block with my scissors if I need some!
Oil outside of the bird with olive oil, dust and run-in back of the bird with same Greek seasoning. Place bird on rack in shallow pan, breast up and cover breast generously with more Greek seasoning.
Roast for 30 minutes at 475 degrees, remove from oven and turn bird breast down. Return to oven and reduce heat to 425 degrees, roast for 45-60 minutes (depending on bird size). If you have some sticking in the pan I add a little white wine. Let bird set 5 minutes before carving.

The results are a chicken with brown, crispy skin, marvelously flavored meat that is done moist and tasty throughout.

Black & White Angel Food Cake

This cake is really pretty & will make your guests feel special! I made it for Matt's family one night, it was a hit.

Cake:
1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa

Glaze:
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa

Garnish:

Sliced strawberries (optional)

Preheat oven to 325

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Chicken Taco Salad

We love Mexican Food but it gets really heavy in the Arizona Fall Heat, 101 today. So making a chicken taco salad gives us our Mexican in a cool way.

You should start by making just the chicken from the chicken taco recipe. You should also make Joni's best salsa & if you are being really crafty some guacamole. (If you are short on time you can buy the salsa & guacamole)
I also like beans in my taco salad, the canned Bush's black beans are good.

Arrange a bed of greens, top with chicken, black beans, cheese, salsa, sour cream & guacamole. Garnish with tortilla chips. It might sound to simple, but this is a great end of summer dinner. By the way it is Friday, make your self a margarita too!

Helpful tools for your cucina on sale

Sur la table is one of my favorite kitchen stores & they are having a great sale. Below I have listed some tools that I have in my kitchen and while they are not necessary, they make my life easier!

A stainless steel meat pounder will help you to make your chicken breasts an even thickness for better cooking.

An over sized non slotted turner is better for flipping eggs & omelets.

Having a cheese board pretty enough to serve off, means you have one less dish to wash.

If you have a non stick bundt cake pan, even if you only have time to make a cake from a box, you can sprinkle some powdered sugar on top & voila great presentation!

Here are a few great sale items from Crate and Barrel:

Silicone Basting brushes mean you can baste your meats & not carry germs in your tools.

Having a cheese slicer will save you a lot of cash in the long run, plus it makes really thin slices which are better for hors d'oeuvres!

As I see great kitchen sale items I will share! Happy cooking. :)

Heirloom Tomato Gazpacho

This soup combines the freshest ingredients to create a colorful bowl of vitamins A, B6, C and K, not to mention lycopene, a potent antioxidant. Also, it is totally delicious.

INGREDIENTS:
6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar


PREPARATION
In a bowl, combine tomatoes, seeds and juices, along with onion, cucumber and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

Penne with Asparagus, Mozzarella and Proscuitto

I love to make this dish when we have friends over, I figure it combines two sides into one, you get a starch with the pasta & vegetable! When you buy your asparagus there is a green or white variety. The white is popular in swankier restaurants but for this dish stick with the green the color is fabulous!

8 ounces penne pasta (half a box) I love the Barilla whole wheat

1 bunch of asparagus trimmed to 1 inch pieces (don't use the bottom inch it is too tough)

2 tablespoons olive oil

2 garlic cloves minced

1/2 teaspoon pepper

4 basil leaves chopped

6 slices of proscuitto chopped

1/2 cup diced fresh mozzarella

Bring a large pot of water to boil (remember to salt & add a teaspoon of olive oil to your water)

Add the penne when it is boiling, cook to follow directions on the box, during the last 3 minutes add your asparagus. Before you drain save 1 cup of pasta water. Drain pasta.

In a large skillet , heat oil, add garlic & saute for 30 seconds, add pasta, asparagus, salt, pepper & pasta water. Toss to coat about 1 minute. Remove from heat, add mozzarella, proscuitto & basil. Your guests will be wowed as you toss this together in front of them! I typically serve this with a broiled salmon or Matt will grill some chicken or steak & a green salad.

Oven Fried Chicken with Biscuits and Gravy

We lived in Texas as kids, so Beckie & I grew an appreciation for Southern classics like Chicken Fried Steak & Biscuits with White Gravy. My sister told me that she & my mom went to the Cheesecake Factory in Virginia. Beckie was raving about the chicken with biscuits & gravy so I had to attempt it. Here is my try at the Southern Classic.

6 pieces chicken, preferably breasts
1 1/2 cups biscuit mix
1/3 cup solid shortening
1/3 cup butter, not margarine
milk
salt
pepper
Cavendar's Seasoning
Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
Put baking pan into cold oven and heat oven to 400°F.
Meanwhile, put biscuit mix and seasonings in large plastic bag.
Put one piece of chicken in bag and shake to coat.
Do this for all pieces.
When 400°F is reached, remove the pan from the oven.
Place chicken pieces "skin" side down in hot pan.
Bake for approx 35 minutes.
Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
You can make drop or rolled biscuits.
When the time is up on the chicken, remove the pan from the oven, turn the pieces over and CROWD them over to one short side of pan.
On other side, place or drop biscuits close together in all those gorgeous juices.
Put back into oven and bake for 15 or more minutes, until biscuits are done.
There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan! Serve with peas, corn & white gravy.

White Gravy

½ pound ground breakfast sausage

2 tablespoons butter

4 tablespoons all purpose flour

3 cups cold milk

Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste.

Tequilla Lime Shrimp with Tomatillo Sauce

September is a great time to grill out, the weather has cooled off so you need to hang on to your last availible nights to grill! I like to make these shrimp as an appetizer or an accompaniment to steaks. Buy the big tiger prawns, they will grill better. These are always a big hit!

Shrimp

2 pounds large shrimp in shell
Bamboo skewers soaked in cold water for 30 minutes

Marinade
¼ cup fresh lime juice
¼ cup tequila
2 medium garlic cloves minced
2 medium shallots, finely chopped
2 teaspoons ground cumin
Salt & pepper
½ cup olive oil

Garnish
Fresh limes
tomatillo sauce

Thread the shrimp (3-4) on the skewers lay in a shallow bowl

Prepare marinade, whisk together lime juice, tequila, garlic, shallots, cumin, salt & pepper to taste. Slowly add olive oil.

Pour over shrimp, marinate at least 30 minutes, up to 4 hours

Cook on medium heat grill for 4 minutes each side

Tomatillo Sauce
Small can of tomatillos
1 tsp sugar
¾ cup of chicken stock
1 small onion chopped
1-2 jalapenos, seeded, finely chopped
2 medium garlic cloves minced
3 tablespoons finely chopped cilantro
¼ teaspoon ground cumin
1 tablespoon fresh lemon juice
Salt
In a large skillet over medium heat bring chicken stock to boil, add onion cook for 5 minutes.
Pour contents in food processor, process, add other ingredients, process
Allow to cool.
This sauce is spicy; if it is too spicy you can mix a little sour cream into it.

Crab, Artichoke and Jalapeno Dip

I love artichoke dip, so every time I find a new version I have to try it. This one is great with the heat of the jalapeno. You can serve it with crostini, pita chips or what ever you like. Sometimes I even like it with good old Frito's. Enjoy!

1 box frozen chopped spinach, thawed

1 cup light sour cream

1/2 cup grated Parmesan

1 cup shredded part-skim mozzarella

8 ounces reduced fat cream cheese, softened

4 cloves garlic, crushed

1/2 teaspoon freshly ground black pepper, plus more as needed

½ of a jalapeno seeded and chopped

1 (14-ounce) can artichoke hearts, drained
8 ounces crab meat

chips, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and jalapeno.
Process until just blended but still slightly lumpy. Add artichokes and crab, pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes.

White Russian Cupcakes

If the thought of White Russian's brings to mind the Big Lebowski or the frozen drinks, these cupcakes will change your mind! Not the average cupcake for a child's birthday party, you will serve these after an adults only dinner party.

Cupcakes
18 1/4 ounces yellow cake mix
3 1/2 ounces vanilla pudding mix, instant I use the one with Splenda
1 cup vegetable oil
3/4 cup whole milk
4 large eggs

1/4 cup vodka

1/4 cup + 2 teaspoons Kahlua

1 teaspoon Mexican Vanilla

Frosting

1 cup whipping cream
2 tablespoons powdered sugar

1 tablespoon Kahlua
2 tablespoons semisweet chocolate, shavings

Cupcakes:.
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes.).
Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
Remove cupcakes from pans. Place on wire rack to cool.
Frosting:.
Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
Stop the machine and add the sugar and 1 tablespoon Kahlua.
Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
Garnish with chocolate shavings.

Pasticcio

Rosetta's pasta yesterday got me thinking about Sira Miotello's pasticcio. Some people will tell you that pasticcio is a Greek dish. I have ordered it in Greek Restaurants and the Italian version is a little different. (One major difference the Greek way uses Ziti rather that Lasagna) Here is my best attempt at Sira's Pasticcio. If you ever find your self in Italy you should definitely order it!

1 lb. cooked lasagna noodles
2 lb. lean ground beef
1 c. chopped onions
2 c. tomato sauce
3 tbsp. dry bread crumbs
1 tsp. oregano
1/2 tsp. cinnamon
1/2 tsp. allspice
1 garlic clove, minced
Salt and pepper to taste
1 egg, slightly beaten
4 c. Bechamel sauce (recipe is below)

Cook lasagna noodles according to package instructions, drain and lay flat on cookie sheets.

Saute the onion in hot oil until light golden, then add the garlic, then the meat until fully cooked. Add cinnamon, allspice, salt and pepper, stir well. Add the tomato sauce and the oregano; simmer on low heat for approximately 20 minutes.

Sprinkle large buttered casserole with bread crumbs, and make layers of noodles, the meat sauce, Bechamel (use about half), repeat about 3 times. Top with the other half of the Bechamel sauce (below), then the beaten egg. Bake in preheated oven at 350 degrees for approximately an hour.

BECHAMEL SAUCE:

8 tbsp. butter
8 tbsp. flour
4 c. warm milk
1 tsp. salt
1/2 tsp. white pepper
1 c. Mozzarella cheese
1 c. Parmesan cheese
4 beaten eggs

Melt the butter, add the flour and stir over medium heat until light golden. Add the warm milk and stir until sauce is thick, add the beaten eggs and stir. Then add the salt and pepper and the cheeses.

Pasta con Fungo

My dad was in the army, we were fortunate enough to not only live in Italy but be "adopted" by an amazing local family the Miotellos. The Miotellos take their hospitality seriously. When family friends the Weimer's were in Italy, they went to Caldogno (where we lived) and stayed with Rosetta Breccia one of the Miotello daughters. Julie was lucky enough to be taught to make Pasta con Fungo from the master herself!

This one comes straight from Rosetta's home in Vicenzia, Italia.....

In cook pot, saute:
1-2 containers fresh mushrooms (fungos)
up to 1/4 C olive oil (olio d'olivo)
2T butter (burro)
1/2 C fresh parsley, minced (prezzemolo)
3 cloves garlic, minced (aglio)

Add and bring to boil:
water 1/2" above ingredients
2 chicken bouillon cubes (pulcino)

Then turn down the heat and simmer for 2 hours....give or take

Serve over cooked egg noodles...the thicker the better...about 4 servings

*I did not have a picture on the computer of Caldogno, so here is one of the Basilica Palladiana in Vicenzia.

Orange Roughy in Scallion & Ginger Sauce

Orange Roughy is a great flaky white fish, it is not too fishy tasting so if you don't do a lot of fish this is a good place to start. :)

The Scallion & Ginger sauce has an Asian feel, I would serve this with rice & sauteed vegetables.

Preheat the oven to 400.

1/3 cup dry sherry

3 tablespoons low sodium soy sauce

2 teaspoon sesame oil

1 bunch green onions chopped

1 teaspoon grated ginger

1 teaspoon minced garlic

2 orange roughy fillets

Mix sherry, soy sauce, sesame oil, onion, ginger & garlic. Place fish in ovenproof casserole dish. Drizzle the marinade over fish and bake for 12 minutes or until the fish flakes.

Joni's Chicken Salad

Joni (the same amazing woman who brought you the best salsa ever) makes the most wonderful chicken salad, it is the perfect main course when you throw a bridal or baby shower. When Matt's sister Carolyn had her baby shower we made this & everyone loved it. To round out the meal Pat (Matt's Mom) & I made Spinach Dip and we had fruit & cheese trays. We also had a lovely cake. Here is the chicken salad, I love it served with a croissant.

Approx 3 cups cooked chicken cubed or shredded (the canned chicken from Costco works great!)
1 cup chopped celery
2 T fresh chopped parsley
½ cup chopped green onions can use tops too
1 cup chopped cashews
In food processor
2 cloves garlic
2 T fresh basil
4 eggs
2 T red wine vinegar
2/3 Cup lemon juice
1 cup olive oil
3 t dry mustard
2 t salt
2 t pepper
2 t dill weed
4 t rosemary
2 t lemon peel (fresh)
1 cup vegetable oil
1 cup Mayonnaise to make thicker

Then add Chicken, parsley, onions & cashews

Matt's Mom's Enchiladas

When Matt & I first started dating he told me his favorite food was his mom's chicken enchiladas. I am a little competitive in the kitchen so I set out to make my own recipe that I hoped would become his favorite. After a few attempts I coincided & called Pat to ask for her recipe, it really is the best!

4 boneless skinless chicken breasts
1 onion quartered
1 bay leaf
4 oz can green chiles
8 peppercorns
8 oz heavy cream
Tortillas
Monterrey Jack Cheese
OPTIONAL:
1 can Rotel
1 can Green or Red Enchilada Sauce

Place Chicken in a pan cover it with water, add onion, bay leaf & peppercorns. Boil for 20 minutes, drain & allow to cool. Preheat your oven to 350. Once cooled shred the chicken, Fill tortillas with chicken, green chiles & some cheese. Place in 9 x 13 pan sprayed with Pam. Pour cream over tortillas & top with cheese. Bake for 15 minutes. Serve with salsa, sour cream & guacamole.
Here is the optional part.
You can spice up your sauce by either blending a can of Rotel or Enchilada sauce with your cream in the blender.

Hot and Sour Soup

My sister & I used to love to get hot & sour soup at a Chinese place in Salt Lake, The soup was so hot your nose would run, your eyes would water & you would start to sweat. And that's how we liked it. If you like it hot increase the amount of chili in this recipe.

4 cups chicken stock
3 tablespoons soy sauce
1/4 cup cooked shredded chicken
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil

Bring chicken broth to a simmer in a 2-quart saucepan. Add soy sauce, shredded meat, mushrooms and garlic red chili paste. Simmer for five minutes. Add white pepper, white vinegar, bamboo shoots, tofu. Simmer for five more minutes. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. Simmer for five minutes until soup is thickened. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. Let it sit for 30 seconds. Add green onions and sesame oil to soup. Stir well. Remove from heat. Serve hot.