Celebrity Italian Cookbook

Barilla Pasta, which is the pasta we ate living in Italy, they have partnered with Mario Batali, to create a celebrity inspired cookbook. When you download the free cookbook Barilla Pasta donates $1 to America's Second Harvest.

The cookbook features 5 of America's favorite celebrities, one of the world's leading Italian chefs and the most prominent party planner in the U.S.

Stanley Tucci, Marisa Tomei, Debra Messing, Natalie Portman and Chris Daughtry shared their favorite pasta dishes then, Mario Batali recreated these dishes and developed a special menu for each party while David Tutera developed creative and stunning table designs to make each experience special.

The photos in the book are amazing, the table settings will inspire you to host a fabulous party.
The best part is that you get to download this amazing cookbook at no charge & you are supporting America's Second Harvest. Please join the cause and support America's Second Harvest, so that everyone can enjoy a seat at the Italian Table.

Click here to download this amazing cookbook.

Blue Cheese & Fig Stuffed Pork Tenderloin

I don't post many pork recipes, I just prefer to eat chicken or beef. I came across this recipe today & it even temped a non-pork eater like me.

1 (1-pound) pork tenderloin, trimmed

1/2 cup dried figs, coarsely chopped

1/2 cup crumbled blue cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

1 tablespoon apple jelly, melted

Preheat oven to 450°.
Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.
Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices

Ballotin Chocolates

I am in love with Ballotin Chocolates, not only are their colors amazing but the flavors are unbelievable.

Lisa, the chocolatier, hand makes each chocolate from the finest, highest-quality, all-natural ingredients. The bonbons are beautiful, really works of art with spectacular flavors like: strawberry balsamic, The Player single malt scotch with dark chocolate and the flavor that is making my mouth water Salted Vanilla Caramel.

Ballotin also offers gorgeous personalized boxed chocolates for corporate gifts or wedding favors.

If you happen to be in Newburyport, Massachusetts you could visit the Ballotin Boutique and Café. What better way to spend an afternoon then sipping a hot chocolate and nibbling on a bonbon.

16 Unicorn Street in Newburyport, MA

(978) 465-3800

Chicken & Biscuits

My sister is here visiting Matt & me. Her husband is off in Australia playing baseball with the Canadian Olympic Team. (Everybody cheer in your head & think positive!)

We were talking about how when we were kids in Texas, our school served chicken fried steak, chicken fried chicken, steak fingers (which is chicken fried steak in strips) & chicken with biscuits for lunch. We decided that we should make chicken & biscuits for our dinner tonight.

vegetables (you can use corn, peas, broccoli) about 1 1/2 cups

2 1/2 cups cooked chicken, cubed or shredded (we are going to use a rotisserie chicken)

1 can condensed cream of chicken soup

3/4 cup milk

1 1/2 cups cheddar cheese, shredded

Biscuits:

1 1/2 cups biscuit mix

2/3 cup milk

1 can French-fried onions
In a bowl, combine the vegetables, chicken, soup, milk and 1 cup cheese. Pour into an ungreased 13×9x2 inch baking dish. Cover and bake at 400 degrees F for 15 minutes.
In another bowl, combine the biscuit mix and milk. Drop batter by tablespoonfuls onto the chicken mixture. Bake, uncovered for another 2o minutes or until the biscuits are brown. Top with the onions and cheese. Bake about 5 minutes longer until the cheese is melted.

Southwestern Shredded Beef Carrie Muntz

Recipes that cook in the crock pot are great for weekdays. This Shredded Beef is amazing and almost as simple as the Crock Pot Chicken.

Southwestern Shredded Beef Carrie Muntz

1 3 to 3 ½ lb. boneless beef chuck pot roast
1 T. ground cumin
1 T. chili powder
1 14 ½ oz can stewed tomatoes
2 4oz cans diced green chile peppers
1 C. chopped onions
¼ cup snipped fresh cilantro

Trim fat from meat, cut into pieces to fit in slow cooker.
Combine Cumin, chili powder, ¼ t salt & 1/8 t pepper. Rub on to meat. Place in cooker.
Add undrained tomatoes, chile peppers, onion.

Cover cook on low for 10 – 12 hours.

Cut and shred the meat.
Serve on buns with cheese and cilantro.

Dani's Quiche Lorianne

This recipe comes from one of my best friend's Dani. She said that even her kids like this & kids can be a tough audience! Having a great quiche recipe is so handy, it travels well & can be eaten for breakfast or dinner. This is a picture of Dani & her beautiful children.

pre-made pie crust
10 slices bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne

1) Heat oven to 375 degrees. Grease 9" pie plate. Unroll pie crust and place in pie plate. Prick sides and bottom with fork and bake 10 minutes

2) Sprinkle bacon, cheese and onions in pie plate.

3) In medium bowl, beat eggs slightly. Add remaining ingredients and beat well. Pour over cheese, bacon and onions. Bake 15 minutes.

4) Remove from oven and cover pie crust edges with foil to prevent them from becoming overcooked.

5) Reduce oven temperature to 300 degrees and continue to bake for another 30 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before cutting.

Fresh Corn Chowder

Market Street Broiler is one of my favorite restaurants in Salt Lake, my mom came up with a recipe to make their Corn Chowder. My parents also live near a family that grows corn, so my mom's corn is always amazing.




Fresh Corn Chowder Donna Minch
adapted from Gastronomy Restaurant group in SLC serves 6 - 8

½ lb. lean bacon (uncooked) diced
1 cup diced onion
1 cup diced celery
2 cups peeled, diced raw potato
4 cups water
1 t salt
½ t paprika
½ t pepper
6 T flour
4 cups milk
4 cups fresh (or frozen) corn kernels

Put diced bacon in a stock pot over medium high heat. Stir until bacon begins to render its moisture, then add onion & celery. Stir until vegetables are wilted.
(If there is a lot of liquid, remove all but 2 T. With lean bacon I didn’t have much fat)
Return to heat & add potato, water, salt, paprika & pepper. Bring to simmer & cook until potatoes are tender.
Mix flour with 1 cup milk, wisk until smooth, Add to the simmering soup. Stir & simmer for 2-3 minutes to cook the flour. Then add remaining milk and corn. Return to simmer. It’s done. Enjoy

Hoppin' John Salad

This recipe comes from one of the Master Gardners (Mary Rampton’s) at the Utah Botanical Center. (My mom works for Utah State University) My dad is a big fan of the salad, it would be a fun side dish to bring to a Barbeque.


Hoppin John Salad
2(14-15 oz.) cans reduced sodium chicken broth
1 c. diced red &/~ yellow bell pepper
1 c. uncooked long grain rice
1 c. thinly sliced celery
1 (15-16 oz.) can blackeyed peas, drained
3/4 c. thinly sliced scallions
rinsed 1/2 c. fat-free zesty Italian dressing

In medium saucepan, bring broth to a boil. Stir in rice. Cover & reduce heat; cook till rice is tender & all
liquid is absorbed (about 1/2 hr.). In large bowl, combine peas, peppers, celery & scallions. Add warm
rice & dressing. Gently lift & mix all. Serve immediately or let cool & serve at room temperature.

Donna Minch's Chocolate Cheese Pie

This is my mom's Chocolate Cheese Pie, this is her go to quick desert, although she typically makes it with no nuts because of my allergies. :)

I didn't have a picture of the Pie so this is a picture of my Mom & Dad at our wedding.

Makes 9 X 13 pan Heat oven to 375 for crust

For crust:
1 stick softened butter
1 cup flour
1 cup chopped nuts like pecans or walnuts (optional)
Mix together and pat into bottom of pan
Brown in oven (maybe 10 minutes, keep an eye on it)
Cool

For Filling: (You’ll need a 12 oz container of Cool Whip for filling and topping)
1 8 oz package Cream Cheese (can use low fat, not NO Fat)
1 cup powdered sugar
1 ½ cup Cool Whip (regular, low fat or no fat all ok)
Cream together Cream cheese and sugar, fold in cool whip
Spread on cooled crust

2 small pkgs instant Chocolate Pudding
3 cups milk
Mix together spread on Cheese layer

Top with Cool Whip
Chill for 2 hours

Cheesy Potatoes from Carrie Muntz

What isn't better with cheese? These potatoes are the ultimate comfort food. This recipe comes from Carrie Muntz who also shared Festive Tossed Salad and Lemon Cheesecake. I like to have this with a simple roasted chicken.

30 oz Bag frozen shredded hash browns
¼ C. melted butter
1 & 1/2 cup sour cream (just take ½ cup out of a pint of sour cream & add the rest)
1 can cream of chicken soup (can be low fat)
12 oz cheddar cheese grated (half for in the potatoes, half for top)
Bunch green onions diced (keep green tops for the top)
Sprinkle with pepper and a little salt

Mix all ingredients except potatoes
Add potatoes
Put in 9 X 13 baking pan
Top with the remaining cheese and sprinkle green onion tops
Bake @ 350 for 1 hour
*If you allow the potatoes to thaw in the fridge, it’s easier to mix and will not take as long to cook, maybe 40 – 45 minutes until bubbly.

Another Friendly Recipe: Brunch Casserole

What's a busy cook to do when she has house guests & they need to eat breakfast? You could make pancakes or french toast but you would be flipping them all morning. Well if you have a great friend like Marnie, who is a friend from the Minch's days in Italy, you have a recipe for an amazing Brunch Casserole.

1 lb sausage, hot, browned
1 can crescent rolls (at least 8 oz.)
1-1/2 Cup mozzarella cheese, shredded
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper

Brown sausage. DRAIN WELL. Spray 9x12 baking dish. Flatten dough in bottom. Press firmly to seal. Sprinkle sausage and cheese over dough.
Combine other ingredients and pour over top. Bake at 425 degrees 15 minutes or until eggs are done. Let stand 5 minutes before serving.
Easy and good! ~Marnie Bertolasio

Anyone who reads this regularly knows what I would do, substitute the salt & pepper for Cavenders!

Recipes from Friends & Family

You may have noticed a theme the past couple days, I have been fortunate enough to recieve a number of recipes from friends & family. The best recipes are always the ones that come from someone you love, as long as they are a good cook! ;)
If you have a recipe you would like to share, please email it to me & I will post it. I can even add your photo if you like! Happy cooking.
This photo is of my parents & their dear friends: Barb, Dan, Pam & Terry. My dad, Dan & Terry were all stationed together in Italy in the early eighties. They all made the trip to Cancun for Matt's & my wedding. Those are great friends!

Salad D'Amour

My sister's most famous recipe is her Salad D'Amour or Love Salad. She lives in Montreal hence the french. This would be the perfect side dish with a simple chicken dish.

1 cup cooked white rice
1 package baby spinach 6 oz

3 cups loosely packed Bean sprouts 12 oz bag

3 celery stalks diced

1 green pepper diced

1/2 cup mushrooms sliced

1/2 cup green onions sliced

1 Cup Cashews

½ - ¾ C Dried Cranberries

Dressing

1/4 cup soy sauce

1/2 cup olive oil

1 garlic clove

1 tablespoon brown sugar

Put the dressing on about an hour before you serve it.

Joni's special Rice Krispie Treats

Who doesn't love Rice Krispie Treats? One of my Mom's best friend's, Joni has made the traditional recipe even better. Joni is a fabulous cook & I have shared her chicken salad & salsa recipes before. First we have traditional Krispies & then we have Joni's Special Krispies.

Traditional Rice Krispie Treats
1 stick butter
16 oz mini marshmellows
8 Cups Rice Krispies

Melt butter add marshmellows stir until completely melted.
Remove from heat
Add Rice Krispies mix until coated
Spread in greased 9 X 13 pan.
Cut when cool

Joni’s Special Rice Krispie Treats
1 stick butter
1 C brown sugar
16 oz mini marshmellows
6 – 8 Cups Rice Krispies

Melt butter & brown sugar: add marshmellows: stir until completely melted
Add Rice Krispies mix until coated
Spread in greased 9 X 13 pan
Cut when cool

For fun you can spread into a cookie sheet and cut with cookie cutters.
Or drizzle with chocolate

Festive Tossed Salad

When ever we are invited somewhere for dinner I always insist on bringing something. I am always a little disappointed when asked to bring salad, it is not that I don't like to make salad, I just always want to impress with my dish. This recipe comes from a family friend Carrie Muntz.

The bright colors of the dried cranberrys with the lettuce will surely impress.

Dressing:
½ C Sugar
1/3 C Red wine vinegar
2 T Lemon Juice
2 T finely chopped Onion
½ t salt
2/3 C oil
2 – 3 tsp poppy Seeds
Salad
10 C torn Romaine Lettuce
4 oz shredded Swiss Cheese
1 medium apple cored & cubed
1 medium pear cored & cubed
¼ C Dried Cranberries
½ to 1 C Chopped Cashews

Blend in food processor or blender ingredients for the dressing.
In salad bowl combine salad ingredients (not cashews)
Drizzle with desired amount of dressing add cashews & toss.
Serve immediately
10- 12 servings

German Apple Cake

This recipe comes from a friend of my mom's Robert Stevens, a Davis County Master Gardener. I love when cooks are willing to share their recipes with you! This German Apple Cake is delicious & moist, a perfect winter desert. Enjoy.

1 C. Vegetable oil
2 eggs
Beat well

Add to egg & oil mixture: Mix together
2 C. Flour
2 C. Sugar
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Cinnamon
Pinch of Salt

Add
4 C. diced raw Apples (about 6 school boy sized apples)
1 C. chopped walnuts or pecans (Optional)

Spread into a 9 x 13 baking pan
Bake at 325 degrees for 1 hour
It is a very moist cake

Ristorante della Fontana’s Minestrone Soup

Salt Lake City had a popular Italian Restaurant, the location that was in a historic church has now been taken over by a Sushi House. People in Salt Lake missed the Minestrone Soup so much that the Salt Lake Tribune located the recipe. The photo on this post is the stained glass window that is on the west window of the church. (This recipe makes a lot of soup, it was after all taken from a resturant kitchen, you can divide it)

Ristorante della Fontana’s Minestrone Soup Salt Lake City
(previously housed in an old church on 336 South 400 East)
¼ C. Olive Oil
3 C diced onions
2 C diced carrots
2 C diced celery
1 C diced tomatoes
1 C whole peeled tomatoes
1 C green beans
1 C canned kidney beans
1 C chopped white cabbage
3 t salt
1 ½ t white pepper
1 ½ t garlic powder
1 ½ t basil
2 t orgegano
4 T instant beef bouillon
3 T instant chicken bouillon
7 C water
1 C tomato puree
½ C barley
1 C peas (frozen or fresh)
1 C canned garbanzo beans
1 C macaroni shells cooked
1 C spinach cooked
Grated Parmesan cheese to garnish

In large soup pot over medium high heat, warm oil.
Add onions, carrots & celery, Saute until onions are translucent
Add diced & whole tomatoes, green beans, kidney beans, cabbage, herbs & spices, bouillon, water, tomato puree & barley
Bring to a boil, reduce heat & simmer for 45 minutes
Stir in peas, garbanzo beans & cooked pasta.
Simmer 15 minutes
Stir in spinach
Ladle into bowls and sprinkle generously with Parmesan Cheese
Makes 18 cups

Happy Valentines Day

Happy Valentine's Day to all. While it is late to bake anything for Valentine's Day, I hope you always have the spirit of the holiday. Chocolate is always sexy, Matt & I have a tradition of getting take out from PF Changs for Valentine's Day dinner. After dinner we have a piece of the Great Wall of Chocolate cake. Here is the closest I can find to PF Changs recipe. I hope you make it through out the year!

5 ounces unsweetened chocolate, coarsely chopped

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 teaspoons vanilla

3 large eggs, at room temperature

1 1/4 cups milk

Preheat the oven to 350 degrees F.

Lightly butter two 9-inch round cake pans. Line the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess.In a microwave-safe bowl, melt the chocolate on HIGH for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.In a large bowl, stir the flour, baking powder and salt.In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely.Place one layer on a serving plate. Spread frosting over the cake and top with the second cake layer. Frost the outside of the cake, then the top. Store in the refrigerator. Serves 12.

Chocolate Ganache Frosting

18 ounces bittersweet chocolate, finely chopped

1 1/2 cups heavy cream

1/3 cup seedless raspberry jam

1/4 cup unsalted butter, cut into 1/2-inch cubes

Pinch of salt

1 1/2 teaspoons vanilla extract

Place the chocolate in a large bowl.In a saucepan, bring the cream, raspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract.Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate it for no longer than 1 1/2 hours.

Cookies for Good Samaritans

I had an eventful evening with one of our cars breaking down in the middle of Frank Lloyd Wright BLVD, one of the busiest streets in Scottsdale, during rush hour. The nice thing about breaking down is it reminds you of how many nice people there are in the world. I was assited by five different gentleman, Alex one of my best friends, my dear father in law Jim and of course my darling husband. I wish I had all the addresses of the Good Samaritains who helped me because I would make them some fabulous cookies.

1 cup butter
12 oz. Chocolate chips
2 cups flour
1 cups brown sugar
1 tsp. Soda
1/2 tsp. Salt
1 cups sugar
1 4 oz. Hershey Bar (grated)
2 1/2 cups blended oatmeal
2 eggs
1 tsp. Baking powder
1 tsp. Vanilla
1 1/2 cups chopped walnuts
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour,oatmeal, salt, baking powder, and soda . Add chocolate chips, hersheybar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.Makes 56 cookies, enough for all your Good Samaritans.

Romantic Brownie Sundaes

"Women happily in love — they burn the food. Women unhappily in love — they forget to turn the oven on," a chef tells a lovelorn Audrey Hepburn in Sabrina. So keep your Valentine's day dinner simple.
Start by pouring your sweetie a glass of bubbly.
Next nibble on some olives with a glass of red.
Indulge in a meal that is not too heavy.
And finish up with these amazing brownie sundaes:

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons cocoa powder
3 ounces bittersweet chocolate, chopped, or semisweet chocolate chips
3 tablespoons unsalted butter, plus more for greasing foil
1/2 cup granulated sugar
1 large egg, plus 1 yolk
1 teaspoon vanilla
Strawberry ice cream, for serving
Raspberry Sauce (Recipe below)
Heat oven to 325°. Line an 8-by-4-inch loaf pan with aluminum foil, leaving some extra foil along the sides of the pan to aid in lifting out the brownies. Grease the foil with soft butter. In a small bowl, whisk together the flour, salt, baking soda, and cocoa. Set aside.

Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined. Transfer mixture to the prepared pan. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the pan comes out with a few moist crumbs attached. Cool on a rack at least 20 minutes.

Transfer the brownies to a cutting board. Using a 3 1/2-inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.

Spoon a few tablespoons of Raspberry Sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve.

Raspberry Sauce

1 cup frozen raspberries
3 tablespoons sugar

Place the raspberries and sugar in a small saucepan over medium heat. Cook until the raspberries are soft and release their juices, about 5 to 7 minutes. Puree in a food processor or blender. Strain through a fine sieve. Store in the refrigerator in a covered container until ready to serve.

Remember the cook doesn't clean & follow the lead of my mom's friend Gloria, don't let a sink of dishes put a damper on your night, they will still be there in the morning!

Sparkling Passion-Fruit Aperitifs

To keep with the Valentine's day theme, what better way to welcome your Love to your romantic dinner than with Sparkling Passion-Fruit Aperitifs? I just love bubbly & passion fruit is sexy!

6 tablespoons passion-fruit nectar
Sparkling white wine, such as champagne or Prosecco, well chilled

Divide the passion-fruit nectar between two champagne glasses. Top with the sparkling wine and serve.

Valentine's Day gift ideas

You only have 3 more days to get something for the cook that you want to kiss, but what if you want to pick out a culinary gift that won't send you to the dog house?
Smith & Hawkin has sets of window box herb gardens for $29, I love the grilling herb set.
I am also loving this grow your own salsa set for $29.
Tell your Valentine you love them with breakfast by making heart shaped waffles.
Use the amazing new site Best Bakeries to locate the best bakery in town, order a dozen cupcakes with sweet nothings written on top.
Keeping in a Valentine color theme, the pink KitchenAid mixer or this red hot blender.
Just remember it's the thought that counts & if you want to go classic all girls love flowers!

Warmed Olives

As a hors d'oeuvres, because you don't want to be too full on Valentine's Day, serve some olives while you cook. Be sure to have a small bowl on the table for the pits.

8 ounces mixed green olives
3 sprigs fresh thyme

Heat oven to 450°. Place the olives and thyme in the center of a 12-by-12-inch piece of aluminum foil. Fold foil into a 5-inch-square packet, making sure the edges of the packet are well sealed. Bake until the olives are warm and juicy, about 15 minutes. Place in a small ramekin and serve.

Mini Pork Rack with Roasted Potatoes and Green Beans

Real Simple, one of my favorite magazines, has a Valentine's Day dinner menu. You won't find many pork recipes on this blog, I just don't cook it very often with the exceptions of proscuitto & pancetta. This actually sounds wonderful & your Valentine would feel very special when you serve this up. (Especially if you did that in some saucy lingerie under your apron!)

4 tablespoons olive oil
2 large cloves garlic, minced
1 tablespoon finely chopped fresh rosemary, plus sprigs for garnishing
1 teaspoon grated lemon zest
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 rack of two pork loin chops (about 1 1/2 pounds)
12 ounces (about 2 large) red-skin potatoes, sliced into 1/2-inch thick rounds
8 ounces green beans, stem ends removed

In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, salt, pepper, and parsley. Reserve 2 tablespoons, and spread the remaining mixture over the pork rack. Place the pork on a plate, cover, and refrigerate until ready to use, up to 24 hours.

Heat oven to 450°. Heat a 12-inch ovenproof skillet over high heat. Using tongs to turn, brown the pork well on all sides, about 7 to 10 minutes. Remove skillet from heat. On one side of the pork, spread the potatoes in a single layer. Brush the potatoes with the reserved rosemary mixture. Pile the green beans on the other side of the pork and turn them to coat with the fat from the skillet.

Place skillet in oven. Roast for 10 minutes. Using tongs, turn the potatoes and green beans, and season with salt and pepper. Continue cooking for 10 to 15 minutes, or until a meat thermometer inserted into the center of a chop reads 165°.

Transfer the potatoes and green beans to a heat-proof bowl, cover, and place on top of the stove to keep warm. Transfer the pork to a plate, cover loosely with aluminum foil, and allow to rest 20 to 30 minutes.

Using a sharp knife, slice in between the bones of the pork rack to create two chops. Place the chops on a platter with the potatoes and green beans on the side. Spoon some of the pan juices over the pork and garnish with sprigs of rosemary. Serve with a medium-bodied red wine.

Spicy Chicken Cakes with Horseradish Aioli

I have been searching for a lucky food recipe for the Suns. (Matt loves the Suns) I was trying to think of what would meet the criteria for them. After much consideration I decided that the dish must be hot, like the Sun.

We will have to try these dishes out to see if they win when we make them, but our first attempt will be these Spicy Chicken Cakes with Horseradish Aioli. Anyone who wants to join me in cooking them today for the Super Sonics game, email me & tell me about your results. Or if you have a favorite team you need a lucky food for I will certainly try to think of something. :)

Cakes:

2 (1 1/2-ounce) slices whole wheat bread

1 pound skinless, boneless chicken breast

1/4 cup chopped fresh chives

3 tablespoons low-fat mayonnaise

1 teaspoon Cajun seasoning

1/4 teaspoon Cavender's

2 large egg whites

2 teaspoons canola oil

Aioli:

2 tablespoons low-fat mayonnaise

2 teaspoons prepared horseradish

1 teaspoon bottled minced garlic

1/8 teaspoon Cavender's

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.
To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Ruth's Chris Steak House Barbecue Shrimp Orleans

I normally change recipes to make them my own but in this case I won't touch it. Matt & I have only eaten at Ruth's Chris once, we were lucky enough to be given a gift card, so we went to celebrate our 1 month wedding anniversary in December. We did not order this hors d'oeuvres, but I have read that it is amazing. So here it is, straight from the kitchen at Ruth's Chris.

1 lb. butter
Scant 2 tsp. black pepper
Scant 1/4 tsp. cayenne pepper
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. whole dried rosemary leaves (measured, then finely chopped)
2 oz. (1/4 cup) garlic, finely chopped
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 1/2 tsp. water

Shrimp
1 Tbsp. plus 1 tsp. olive oil
1 lb. (16-20 count), cleaned, peeled and deveined shrimp
1/4 C. chopped green onions
1/2 C. dry white wine
Sourdough bread, for serving

Methods/steps

For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water.
Whip on high speed 3 minutes or until thoroughly blended.
Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.

Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp
are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

Spicy Shrimp Soup

I am always searching for new shrimp recipes, since Mr. Buechel loves his shrimp. It has been unseasonalbly cold in Scottsdale, so soup sounds delicious.

4 cups fat-free, less-sodium chicken broth

2 cups water

1 cup instant long-grain rice

1 tablespoon canola oil

1 teaspoon bottled minced garlic

1/2 teaspoon crushed red pepper

1 1/2 pounds large shrimp, peeled and deveined

4 lime wedges

Bean sprouts

Sliced green onions

Chopped fresh cilantro

Sliced jalapeño pepper

Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.

Quick Chicken and Dumplings Arizona Style

I love when you have a quick dinner recipe, this fits the bill. You could have this all ready in 20 minutes. I love Chicken and Dumplings but changing to tortilla makes it so much quicker and lowers the calories.


1 tablespoon butter
1/2 cup prechopped onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley
PreparationMelt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

Coconut Fried Shrimp

If you were cooking last week you have two of these ingredients in the house already. You can save your oil after you fry (the Super Bowl wings). And if you made Banana Bread, you have left over coconut flakes. Coconut shrimp is a staple at sushi restaurants, but a great hors d'oeuvres even with steaks for dinner. You can serve it with all sorts of sauces depending on the rest of the meal, for Asian flare use sweet & sour, traditional use a cocktail sauce. Hope you enjoy!

1/2 pound medium-size fresh shrimp

3/4 cup pancake mix (Bisquick)

3/4 cup beer

vegetable oil

1/4 cup flour

1 cup flaked coconut

Peel shrimp, leaving tails intact. Devein, if needed. Rinse well and drain thoroughly. Pour oil to depth of 2" into a Dutch oven or deep fryer; heat to 350F. Combine pancake mix and beer in a small bowl; stir until smooth. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

For a different sauce try:

1 cup of orange marmalade

3 Tbls prepared horseradish

3 Tbls of hot Chinese mustard

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New England Lobster Chowder

Traditionalists may not like this but I had a reader comment that they were not a fan of clams, so we needed an alternate chowder recipe for the Pats fans. In my humble opinion a team with out a losing game all season deserves a swankier chowder & lobster fits that bill.

2 live 1-pound lobsters or have the butcher steam them for you (my choice!)

4 sprigs fresh thyme

1 teaspoon whole black peppercorns

2 bay leaves

4 ounces slab country bacon

sea salt

2 tablespoons unsalted butter

2 medium onions, diced

1 teaspoon Hungarian paprika

1 pound red potatoes, cut into 3/4-inch cubes

1 cup heavy cream

Freshly ground pepper

About 2 tablespoons chopped fresh chives

Parboil the lobsters in plenty of boiling water for 3 1/2 minutes. Let stand until cool enough to handle. Remove the meat from the tails, knuckles and claws. Cut into large pieces, about 3/4 to 1 inch. Cover and refrigerate. Split the carcasses in half and discard the head sacs. e shells and carcasses in a 6- to 8-quart pot and cover with 2 quarts of water. Bring to a boil.
Meanwhile, pick the leaves off the thyme and add just the stems to the stock. Also add the peppercorns and bay leaves. Trim the rind from the bacon and add the rind to the stock. Cut the bacon into 1/2-inch dice. Turn down the heat and simmer for 1 hour. Lightly salt the stock and taste for strength. Simmer for up to 30 minutes, more if needed. Strain the stock. You should have 3 to 4 cups.
Fry the bacon in a heavy 4-quart soup pot over medium heat until crisp and browned and most of the fat has been rendered. This will take about 8 minutes. Pour off all but 1 tablespoon fat, leaving the bacon in the pot. Add the butter, onions and thyme leaves. Cook over medium heat for 8 to 10 minutes until the onions are tender but not browned. Stir in the paprika. Add the potatoes and enough stock to cover them (about 3 1/2 cups; add a little water if you do not have enough stock). Turn up the heat and boil for 15 or 20 minutes until the potatoes are tender. This hard cooking will break up some of the potatoes so that their starch is released and the chowder becomes slightly thickened. Remove the pot from the heat.
Add the lobster meat and heavy cream. Season with salt (very little will be needed) and pepper. Let the chowder sit off the heat for 30 minutes to 1 hour. If you let it sit longer than 1 hour, cover and refrigerate it. You can make this a day in advance if desired.
Reheat the chowder, check the seasoning and divide evenly among 4 large soup plates. Sprinkle with chives and parsley and serve at once. Serves 4 as a main course or 8 to 10 as a starter.

Pray that your chowder is lucky & don't forget to enter the first ever cooking with Jessie contest ever that ends tonight!

Super Bowl Food:Six Layer plus Chips Dip

Well the Super Bowl is in Arizona, so you best make some Mexican style snacks too, everyone who knows me knows I would want you to make Baked Brie , Crab Cakes, or Bruschetta, but the Super Bowl calls for simple & filling. This dip is a great healthier update to 7 layer dip. Hope your team wins. And for the happiness of all my family I hope the Pats win :)

2 cloves garlic

2 teaspoons kosher salt

1(15-ounce) can black beans, drained and rinsed

1 (15-ounce) can pinto beans, drained and rinsed

2 teaspoons chili powder

2 tablespoons water

1 tablespoon extra-virgin olive oil

2 cups lowfat shredded Cheddar

2 ripe avocados

1 jalapeno, stemmed, finely chopped, (with seeds for more heat)

2 cups chopped romaine lettuce

1 1/2 cups nonfat yogurt, preferably Greek (it tastes more like sour cream)

1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish

3 ripe medium tomatoes, diced

5 scallions (white and green), thinly sliced
Baked tortilla chips, for dipping
On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.
Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.

Enjoy your dip & don't forget to enter the contest!

Super Bowl Snacks: Wings, Nachos, Potato Skins

I had a request today for Super Bowl food. (How funny is the new stadium, people in town call it the toaster!) I admit I have never thrown a Super Bowl Party or any sports party for that matter, but here are somethings I think you should eat:

-Wings-

1 cup all-purpose flour

3 teaspoons Cavender's

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-6 cups vegetable oil

1/4 cup Crystal or Frank's Louisiana hot sauce

1 tablespoon butter

On the side: bleu cheese dressing (for dipping) & celery sticks

Combine flour, salt, peppers and paprika in a medium bowl.

In another small bowl, whisk together egg and milk.

Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.

When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side. Serves 2-4 as an appetizer.

-Nachos-

1 pound Mexican chorizo, removed from casings and crumbled

1 tablespoon chopped garlic

1/4 teaspoon ground cumin

2 cups cooked pinto beans

1/2 teaspoon chili powder

1/4 teaspoon salt

Water

Large, restaurant style corn tortilla chips

1 1/2 cups grated pepper jack

1 1/2 cups grated sharp cheddar

1 small white onion, sliced into thin rings

5 large jalapenos, stemmed, seeded, and chopped, or to taste

1 cup sour cream

1 tablespoon fresh lime juice

Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450 degrees F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

-Loaded Potato Skins-

4 large potatoes, washed
4 tablespoons olive oil
4 tablespoons thinly sliced scallions
8 tablespoons Cheddar and/or Monterey Jack cheese
4 slices of bacon, cooked and crumbled
16 ounces sour cream
Salt

Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool.
Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin.
Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown.
Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream.

Have fun watching the game!

New England Patriots Clam Chowder

Super Bowl week is in full swing here in Scottsdale & if you combine that with the FBR/Phoenix Open that is also happening this week, the town is ready to party. The town is full of Patriots fans & every girl in town has Tom Brady fever. (Except me I reserve my Man Candy fevers for Matt Buechel or Clooney)

If you are a faithful reader you may remember that my super fan parents believe in food good luck charms for their favorite teams. Tonight my mom sent over her New England Patriots Clam Chowder recipe, she mentioned that all the Rally Pies made help the Sox win the World Series, so if you truly love the Pats you will be cooking up some Chowder pregame.

New England Patriots Clam Chowder Donna Minch

3 cans chopped or minced clams
Drain the clams & put just the juice in a 4 to 6 quart pan (depending on the size of your pans)
Prepare the vegetables:

2 C diced potatoes (I like Red potatoes with the skins on)
1 C diced onion
1 C chopped leeks (about 2 small or 1 large leek)
1 C. chopped celery

Put the vegetables in the pan and put in just enough water to cover them
Add the seasonings

1 t. ground pepper
1 ½ t salt
¾ t thyme
6 bay leaves
1 t. Tabasco

Simmer the vegetables until cooked about 15 – 20 minutes

¾ C Butter
¾ C (minus 1T) flour
Melt the butter and blend the flour to make a rue. Wisk it constantly until it’s bubbly.
Add
1 quart half and half

To the vegetable pot add
3 cans drained clams
¾ C Sherry
the milk mixture.

Heat through and serve.
Remember to warm the bowls either in the oven or by putting hot water in them.
Go Pats !

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