Chunky Cinnamon Applesauce

Sometimes I go overboard with my dinner preparations. Even though my kids are generally receptive to trying new mealtime creations, every once in a while they just want good old, every day type foods.

Tonight for dinner I made a meal that would make Mrs. Cleaver proud. Meatloaf, mashed potatoes, sauteed zucchini, and homemade Chunky Cinnamon Applesauce.

Simple to make and much tastier than the jar version, the only drawback of homemade applesauce is that it takes about 100 pounds of apples to make 2 cups of applesauce. I exaggerate. It takes about 50 pounds of apples to make 2 cups of applesauce.

If you are feeling a little nostalgic tonight, make some applesauce and watch reruns of Leave It To Beaver. Your kids will thank you.

Chunky Cinnamon Applesauce

3 pounds of MacIntosh apples, peeled and cut in chunks
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water

Place all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for about 30 minutes. Applesauce with be both smooth and chunky.

Savory Mango - Pineapple Seared Chicken

Savory Mango-Pineapple Seared Chicken

My family is a bunch of food critics. I began my blogging adventure about our family dinners about a year ago. In the beginning, it was like pulling teeth to get comments from my family of reviewers about the food I was preparing. "It is ok." "Can I eat in the family room?" "Why are you asking us all these questions about what we are eating for dinner?" "I like it." "Can I eat now or do you still need to take a picture?" "It's really, really, really, really good." "Ummmmm. I love steak.!"

Last night, the family was bursting with reviews, albeit not glowing, of the Savory Mango - Pineapple Chicken with an Israeli couscous and grain blend I prepared. Not every recipe is going to be a hit with everyone, and this was one of them. Hopefully there is a cookbook somewhere in my future, and I need constructive criticism of my recipes to know which are winners and which are losers. After their first bites, the reviews came rolling in.

"You shouldn't have told me there was fruit on the chicken. I'm not gonna eat that," said My Middle One.

"Ehh. Not my favorite," reviewed my harshest critic No Thank You Boy.

"This one is not a repeater," My Oldest offered. "What is that underneath the chicken?" she said. "I don't plan on eating the crunchy stuff in it."

"Not one of your best. I don't particularly like the flavors together," said The Husband. Note - His plate was licked so clean that I put it back in the cabinet and not the dishwasher.

I, on the other hand, liked Savory Mango - Pineapple Seared Chicken. It had some different flavors that typically do not appear in the dishes I prepare. The sauce was seasoned with sriracha sauce, a Southeast Asian hot sauce from Thailand. It is named after the seaside city of Si Racha and is made from sun-ripened chili peppers, vinegar, garlic, sugar and salt. I enjoyed the change. I served it on top of Trader Joe's Harvest Grains Blend which I loved.

It is a "savory blend of Israeli couscous, orzo, baby garbanzo beans, and red quinoa" that cooks in 10 minutes.

This recipe will not be appearing on our dinner table anytime soon. I guess the next time I make it will be when everyone grows up and moves out of the house -- in about 10 years.

Savory Mango - Pineapple Seared Chicken

• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon soy sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon brown sugar
• 1/2 cup water
• 1 cup chicken
• 2 tablespoons cornstarch
• 1 mango, diced
• 1 cup crushed pineapple, drained
• 2 cloves garlic, minced

Season chicken with salt and pepper; set aside. In a large skillet preheat oil. Brown chicken in hot oil and butter on both sides for 4 to 5 minutes. Set chicken aside. In a small bowl, combine soy sauce, sriracha sauce, brown sugar, water, chicken stock, and cornstarch. Add to skillet. Cook and stir until thickened. Stir in mango, pineapple, and garlic. Add cooked chicken; heat through.

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

A refrigerator full of Tupperware is The Husband's idea of nirvana. Being that he is married to the Chef/Owner of EAT! A Personal Chef Service , he is quite dismayed when there are less than 3 dining choices waiting for him to reheat.

A man of soup, The Husband enjoys a nice brothy bowl on occasion. I made a batch of Spicy Chicken Tortilla Soup for him to take to work for lunch and clear out his sinuses. I used chipolte in adobe peppers for the heat, and it was spicy enough to make No Thank You Boy's eyes water. My Oldest is not a lover of spicy foods and almost ate a big bowl of soup after school. Not to worry, near fiery catastrophe averted.

Frig full of Tupperware = Happy Husband.

Spicy Chicken Tortilla Soup

olive oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 large boneless chicken breasts, about 1 pound, sliced very thin
1 teaspoon montreal chicken seasoning
1 teaspoon cumin
Salt and pepper
2 cloves garlic, chopped
1 cup corn, frozen is ok
1 chipotle in adobo peppers, chopped -- available in small cans in Mexican food section of market
1 can (28 ounces) diced tomatoes
4 cups chicken stock
blue corn tortilla chips, broken up into large pieces

Heat a large stock pot to medium high. Add about 2 tablespoons of olive oil to the pot. Add the onions and red pepper and saute for about 5 minutes. Add the sliced chicken, montreal chicken seasoning, cumin, salt and pepper. Cook the chicken for about 3 - 4 minutes Add garlic, corn and chipotle peppers. Cook an additional 5 to 7 minutes to soften. Add tomatoes and stock. Bring soup to a boil, reduce heat to medium low. Simmer for about 10 minutes.

Serve with tortilla chips. Can also serve with sour cream, chopped avocado, and grated sharp cheddar cheese.

Kushiyaki 串焼

Every week I ask my family for suggestions for our weekly dinners. Typical responses include, "I don't know" and "Steak" and "Ohhhhh!! Let's have fondue again." Thanks for the help, everyone. I'll put your suggestions on the menu, but I'm not sure where to buy the ingredients for "I don't know." We are gonna be hungry after that meal.

With such explicit requests, I usually decide on the menu myself. To my surprise, The Husband, who has never even read my blog, actually emailed me a dinner suggestion and a recipe for this week. Yakitori.

The Japanese translation of Yakitori (as written in Japanese - 焼き鳥 やきとり), is grilled bird. Skewered pieces of chicken are barbecued and basted with a sauce made from mirin (sweetened Japanese rice wine), soy sauce, and sugar. I already had 2 other chicken dishes in the queue; I decided to use pork tenderloin instead. Little did I know I was making a new entree with the switch from chicken to pork. On tap for tonight was Kushiyaki 串焼. Skewered pork, beef, fish or seafood is also available at the yakitori stalls on the streets of Japan and is typically called Kushiyaki.

As always, I didn't follow the recipe exactly. In addition to the mirin, soy sauce, and sugar, I added grated fresh ginger, garlic, and sesame oil. Instead of just basting the pork with the sauce, I marinated the meat for about 2 hours. I was pretty much of a whimp; it was too cold for me to grill outside tonight. I opted to broil the skewers. I served the Kushiyaki with steamed rice and a green bean, edamame, and black bean salad.

"Very flavorful." "Great marinade." "I love the skewers." Thumbs up all around the dinner table. "A definite make again recipe." Thanks to The Husband.

Kushiyaki

makes about 18 skewers (10 inches long)

2 pork tenderloins, about 2 - 2 1/2 pounds total
2/3 cup soy sauce
1/4 cup mirin
3 tablespoons sugar
1 tablespoon fresh ginger, grated
1 garlic clove, finely chopped
couple dashes of sesame oil
18 - 20 10-inch wooden skewers (soak in water for about 10 minutes)
finely chopped scallions
sesame seeds

Cut each tenderloin into 1/2 inch slices. Cut each slice into 2 or 3 thin pieces. Set aside.

In a small bowl, combine the remaining ingredients. Place about 3/4 of the marinade in a ziploc bag with the pork. Reserve the remaining marinade for basting of the skewers just before serving. Marinate the pork for about 2 hours.

Preheat the oven to broil. Thread about 4 - 5 pieces of the pork on each skewer. Place on a large baking sheet. Broil about 3 - 4 minutes per side or until pork is just cooked through. Baste the skewers with the reserved marinade. Sprinkle with scallions and sesame seeds and serve warm.

Seared Sea Scallops with Herb Butter and Sauteed Garlic Spinach

I am a food blog lurker. Always on the lookout for what is the latest and greatest new culinary trend. Sometimes I get a little obsessive and am cruising the net for hours. Then I say to myself, "Get a life. Cook something and stop reading about what the thousands of other food bloggers are making." I am usually alone when I say this aloud. Only my dogs give me weird looks.

My research has indicated that most blogs have some sort of recipe, a photo of the finished product, and an anecdote of the cooking experience. All good and well. But, I plan to offer more to my readers. My posts will give you more than a peek into my kitchen. I'll give some background on the food/recipe of my post (i.e. like today's scallops) and hopefully provide a culinary tidbit you may not have known about. Exciting stuff, huh?

I spent dinner last night experimenting with sea scallops. I picked up a 2 pound bag of the frozen bivalve mollusks (first culinary tidbit) at Costco this week. Based on recommendations uncovered during my World Wide Web travels, I discovered that their scallops are good quality at a pretty reasonable price ($19.99). With about 25 per bag, that serves about 5 - 6 people. A good old product of the U.S.A., my mammoth wild sea scallops were caught in the Atlantic Ocean. I'm sure it's not too difficult to catch a scallop. I hear they aren't speedy swimmers.

Actually, the most common scallops in the United States are fished throughout the year off the coast from Newfoundland to North Carolina. They are dredged from the bottom of the deep water with large rakes. Scallops are shucked on the boats because they cannot survive very long out of water. You'll pay a premium for "day boat" scallops which is the last catch on shorter, 24 hour fishing trips. Scallops freeze well so buying them frozen is no problem. Defrost in the frig for about 8 hours?!! Who has that kind of time? I put them in a colander and rinsed them under cold water for about 10 minutes. Make sure to let the scallops drain on paper towels. Dry scallops ensure a nice sear.

Scallops can be broiled, grilled, baked or as I prepared them pan seared. Take care not to overcook them; they become tough. As soon as they lose their translucence, the scallops are done. Last night's creation was a culmination of ingredients I had on hand. Scallops are a quick cooker and adapt well to different flavors.

Three of the family of reviewers had scallops for dinner. A light, but filling entree given the thumbs up by all.

Seared Sea Scallops with Herb Butter and Sauteed Garlic Spinach

serves 2

For spinach
olive oil
2 cloves of garlic, minced
1 - 8 ounce bag fresh baby spinach
1 large roasted red pepper, small dice, get the one from a jar
salt
pepper

For herb butter
3 tablespoons butter, cut in pieces
1 medium shallot, chopped
1/4 cup white wine
1/4 cup chopped fresh herbs, I used parsley, oregano, and thyme
1/2 teaspoon lemon zest
salt
pepper

For scallops
olive oil
butter
about 12 sea scallops, depending on size and appetites
salt
pepper
about 12 scallops, depending on size and appetites

For the sauteed spinach, heat a large pan to medium high heat. Add a good drizzle of olive oil and saute the garlic for a minute. Add the spinach and stir to wilt. Add the red pepper and season with salt and pepper. Set aside and keep warm.

For the herb butter, heat a small pan to medium high heat. Add a small piece of butter and the shallot. Saute for about 4 - 5 minutes stirring so they don't burn. Add the wine and reduce for 2 - 3 minutes. Stir in the remaining butter a few pieces at a time, thickening the sauce as it cooks. Stir in the herbs, lemon zest and season with salt and pepper. Set aside and keep warm.

For the scallops, heat a pan large enough to hold the scallops without crowding to medium high. Add a small pat of butter and a drizzle of olive oil. Sprinkle the scallops with salt and pepper and cook on each side for about 1 and 1/2 to 2 minutes per side.

To serve, place a small mound of the spinach on plate. Top with 4 scallops and drizzle with a little of the herb butter. Enjoy!

I Thought I Was Making Irish Soda Bread

The Husband is Irish. One of those Irish guys that thinks his sunburn is a tan, has a million cousins who are all named John, Tom, and Mary Katherine, and enjoys an occasional beer or 4.

As the dutiful Polish wife of an Irishman, I prepare a traditional Corned Beef and Cabbage dinner every St. Patrick's Day. As if once a year isn't enough, I decided to fire up the crock pot today and make a pre-St. Patrick's Day feast. As an accompaniment to the meal, I baked a couple big loaves of what I thought was Irish Soda Bread.

I decided to Google the history of Irish Soda Bread for a few bits of trivia to amaze and astound my family with during dinner tonight. One of the first facts I uncovered is that I have actually been making Spotted Dog for the last 17 years. Traditional soda bread contains only flour, baking soda, salt, and soured milk/buttermilk. Add raisins and it is Spotted Dog. Soda bread was introduced to Ireland in 1840. Bicarbonate of soda (baking soda) was used along with soft wheat flour to make soda bread. The bread is baked in a round loaf with a cross marked on top. The cross is not a religious symbol, but rather a practical way to divide the bread into quarters.

I can live with eating corned beef and cabbage as often as I see a leprechaun. On the other hand, Spotted Dog slathered with an inordinate amount of butter makes my swoon. It is also a favorite of No Thank You Boy. Delight your family with this traditional Irish bread on St. Patrick's Day this year.

Spotted Dog

makes 2 large loaves

4 cups all purpose flour
2 cups white whole wheat flour (you can use all ap flour if you want)
1 and 1/2 tablespoons baking powder
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons salt
1 and 1/2 cups raisins, soaked in warm water and drained
3 cups buttermilk

Preheat oven to 350 degrees. Combine flours, baking powder, baking soda, salt, and raisins in a large bowl. Add the buttermilk and stir to combine. Turn dough out onto work surface and knead for about 2 - 3 minutes. Divide the dough in 2 pieces and shape into round loaves. Place on a greased baking sheet and cut an X in the top of each loaf. Bake for 45 to 50 minutes or until the loaves are nicely browned and the internal temperature is about 200 degrees.

Chicken Scallopini with Asparagus and Ham

There is a popular cook in tv land that makes meals in 30 minutes. I have made many of her recipes and am usually not disappointed in the results. Last night, I had the best intentions of getting dinner prepped and prepared ahead of schedule. But, life got in the way. Physical therapy for No Thank You Boy's bum knee. Taxi service to the movies for My Oldest and a friend. Catch the dog that decided to chase a squirrel. Therefore, it was my turn to get dinner on the table in 30 minutes for my starving family.

Chicken Scallopini with Asparagus and Ham was first on the menu for this week. And it can be made in 30 minutes if you hustle a little bit.

The reviews were thumbs up from the family. Tender sauteed chicken in a white wine sauce studded with asparagus and ham. Sounds like a comment right out of Bon Appetit, doesn't it? My Middle One was the most enthusiatic eater last night. Maybe that is because she was so tired from spending her day off from school laying on the couch and watching reruns of Full House. I made extra portions so The Husband can take it for lunch later this week.

Start the timer and get cooking.

Chicken Scallopini with Asparagus and Ham

5 chicken breasts, cut into 3 pieces each and pounded to 1/2 inch thickness
montreal chicken seasoning
flour
olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 teaspoon thyme
1/2 cup white wine
3/4 cup chicken stock
2 tablespoons butter
1 pound asparagus, cut into 1-inch pieces and cooked to tender-crisp
1 cup honey-glazed ham, cut into small dice
salt
pepper
about 1/2 pound of cooked pasta, spaghetti or linguine
chopped parsley, for garnish


Sprinkle both sides of the chicken pieces with montreal chicken seasoning and dredge in flour. Heat a good sized drizzle of olive oil in a large saute pan set on medium high heat. Saute chicken in one layer and cook until browned on each side, about 2 - 3 minutes. You may need to brown the chicken in 2 batches depending on the size of the pan. Transfer the chicken to a plate and set aside.

In the same pan, saute the shallots and garlic in a little olive oil for 1 minute or so. Add the thyme and wine and cook for 2 - 3 minutes. Add the chicken stock and bring almost to a boil. Stir in the butter and reduce the sauce for a minute. Add the asparagus and ham and season with salt and pepper. Return the browned chicken to the pan to reheat and simmer for about 5 minutes. Serve chicken and sauce with pasta and a sprinkle of chopped parsley.

Just How Does She Do It?!! Meal Planning for the Week

Friends, blog readers, family, and strangers at the grocery store ask me, "How do you make dinner and then have time to post it on your blog? Are you some kind of wonder woman?" Thanks for the boost to my ego, but it is just what I do. Some people like to read. Others exercise every day. Many people work full time. Maybe you are an uber-volunteer at your kid's school. I am going to let you in on a few of my "Dinner's Ready" tips and techniques to help you and your family eat healthy home-cooked dinners (most of the time) that don't come in styrofoam containers.

You gotta plan. Everything worth doing takes a little planning.

1. What are we gonna eat?

My "Dinner's Ready" week starts with picking out 3 - 5 recipes for dinner entrees. My list of what's cooking in my kitchen is posted in the photo above. No one eats ever meal at home so this number of meals is typically enough to get you through the week. Also, plan on making more than your family will eat at one sitting. That way there will be leftovers waiting to be reheated at home, and the temptation of the drive thru won't pull you in. If you are having trouble thinking of what to make, tons of websites - especially mine - are their to help you. Try Family Food, FamilyFun, Epicurious, and Cooking Light for ideas to make for dinner. I like to plan a chicken dish, a beef dish, a fish dish, and quick kid meal like sloppy joes for our family week of meals.

2. Get it together.



After deciding on our family menu, I make a grocery shopping list. You will save time in the long run if you do your shopping for the week in one trip. It may seem like a pain in the neck to spend about an hour at the grocery store. You will be kissing my feet though when you don't have to run to the store at 6 p.m. after a long day of work and driving your kids to basketball, dance, and art class to pick up a pound of pasta and 6 chicken breasts.

After making your shopping list, check the pantry for staple ingredients that should always be on hand. If your pantry includes the following items, your dinner time preparation will be a snap.

A well stocked pantry will also be a time saver in the long run. Keep on hand:
- pasta
- rice
- canned tomatoes, tomato sauce
- stocks, i.e. chicken, beef and vegetable
- olive oil
- flour
- canned beans, i.e. black, cannellini, chickpeas
- onions
- garlic
- potatoes
- spices including thyme, basil, oregano, sage, tarragon, montreal seasoning
- some "gourmet type" items, i.e. sun dried tomates, marinated artichoke hearts, coconut milk, green chilies that can be added to every day recipes to make them more exciting.

3. Prep ahead

After a busy day of working, volunteering, laudry, doctor's appointments, dog walking, and exercising, the last thing you want to do is make dinner. Plan on making a portion of your dinner ahead of time. Slice the chicken and vegetables for stir fry while you have a few minutes before the kids get on the bus. When dinnertime rolls around, just throw the ingredients in a heated pan and you are cooking.

If you are feeling really ambitious, do most of your prep work for the week all at the same time. Need onions, and carrots diced for beef stew on Tuesday? Chop today and store in the frig until needed. If pan seared chicken breasts with sage and sherry gravy is on the menu for Thursday, sear the chicken on Monday and reheat it in the gravy on the day you are serving it. An hour spent chopping, dicing, and sauteing ahead of time will make dinnner prep a breeze.

Dinnertime doesn't have to cause you to get a migraine. Like most good things in life, a litle planning goes a long way. If you still don't want to make dinner, email me. I'll do it for you. I'm a Personal Chef.

Petit Apple Crumb Tarts

Petit Apple Crumb Tarts

I like mini foods. Sliders. Tiny tartlets. Mini sandwiches. Donut holes. Petit cream puffs. Bite-sized quiches. Cute little packages that mimic a larger version of my favorite snacks, entrees or desserts.

A constraint of making a mini is time. I can throw together a gigantic pan of brownies in less than 10 minutes of prep. 35 minutes in the oven and I am enjoying a sweet treat. Producing a mini requires attention to detail and patience. Sometimes I am lacking in those two areas.

Yesterday was one day I was overflowing with enthusiasm for the creation of a mini. Petit Apple Crumb Tarts are simple to prepare using a premade pie crust (even though I did not take that route this time), and the results were mini heaven. I used a piecrust recipe adapted from The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings. Cut out 4-inch pie crust rounds, formed them into muffin tins, filled each crust with diced apples, sugar and cinnamon, and topped with a crumby crumble.

Extra time was needed for this dessert mini. The results benefitted from my willingness to devote about an hour and a half creating Petit Apple Crumb Tarts. They were enjoyed by my family. No Thank You Boy recommends 30 seconds in the microwave before accompanying your tart with whipped cream. Next time I make this mini, I may add a layer of custard.

Petit Apple Crumb Tarts

Pie crust of 2 9-inch crusts
adapted from America's Test Kitchens Family Favorites cookbook

2 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
14 tablespoons of butter, chilled and cut in chunks
6 to 8 tablespoons of cold water

Process flour, sugar, and salt in a food processor. Add 7 tablespoons of the butter chunks and process for 10 - 15 seconds until the mixture resembles a coarse crumble. Add remaining butter chunks and process for an additional 10 - 20 seconds. Add the water 2 tablespoons at a time. Process about 10 - 15 pulses until the dough comes together in a ball. Divide the dough into 2 disks, wrap in plastic wrap, and refrigerate for 30 minutes.

Apple Filling and Crumb Topping

5 MacIntosh apples, peeled and cut in small dice
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
a few grates of fresh nutmeg

1/3 cup flour
2 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons butter, chilled, cut in small pieces

Preheat oven to 400 degrees. Roll out 1 disk of dough to about a 12-inch circle. Cut out 4-inch disks and form into cups of a muffin pan. You will have to use about 3/4 of the second disk to fill a 12-muffin pan.

In a bowl, combine apples, sugar, brown sugar, flour, cinnamon, and nutmeg. Toss to coat. Divided evenly among pie crusts, mounding the apples and pushing down slightly.

In a small bowl, combine flour, brown sugar, and sugar. Add butter and use your fingers to form small crumbles. Top each filled pie crust with about a teaspoon of the crumbs.

Bake for about 25 - 30 minutes or until the filling is bubbly and the crust is nicely browned.

Tomato Vegetable Soup

Tomato Vegetable Soup with Beans

Rainy days and Mondays always get me down. I am showing my age with that bad song lyric. And rainy days and Mondays really don't get me down. On rainy days, I cook, cook, cook. No better way to spend a day. And on Mondays, those 3 kids of mine are back at school after our 48 hours of quality time together. Ok, it's not Monday, but it is raining. Time to plan the menus.

After making a shopping list, I was off on no less than 3 stops to get my ingredients for my day of culinary creations as well as the necessary household supplies of toilet paper and laundry detergent. This week includes, Stuffed Manicotti on a Bed of Sauteed Spinach, Tomato Vegetable Soup and Pizza Bread, and Pan Seared Chicken Breats with Sage Gravy, Stuffing and Roasted Parmesan Cauliflower.

First up was the soup. I overlook the ease at which soups can be thrown together. The chopping, sauteing, and simmering were well on their way in 30 minutes. I made enough soup for about 16 servings; I like to hand deli containers of soup to friends.

Along with a salad and more slices of bread than I care to count, I am truly happy. The Husband said the green beans were a tad to hard for his liking. What does he know? It was perfect. My neighbor said that was her favorite aspect of the soup. I adapted the recipe from the Pasta E Fagioli from one of my go-to cookbooks.



Tomato Vegetable Soup

serves 14 with leftovers - YEA!

4 slices of bacon, diced
1 tablespoon olive oil
2 large onions, diced
6 cloves garlic, chopped
2 zucchini, diced
4 tablespoons fresh oregano, chopped
1 teaspoon thyme, dried
sprinkle of red pepper flakes
2 cans (28 ounce) diced tomatoes
1 can (15 1/2 ounce) kidney beans
1 can (15 1/2 ounce) cannellini beans
8 cups chicken stock - I even made homemade
2 cups water
salt
pepper
2 cups green beans, cut in 1 inch pieces
1 cup Parmesan cheese, grated

In a large stock pot over medium high heat, cook the bacon until almost crisp. Add onion and garlic and sauté for about 10 minutes or until translucent and beginning to just brown. Add zucchini, oregano, thyme, and red pepper flakes and continue cooking for 3 – 4 minutes.  Add tomatoes and their juices, the beans, stock and water.  Simmer the soup for about 15 minutes. Add the green beans and cook until they just begin to lose their crunch, about 5 minutes. Add Parmesan and stir to melt. Season with salt and pepper.

Share with your friends. :)

Chicken Verde

Somedays, I spend an inordinate amount of time surfing food web sites. Informational sites, food blogs, sites with links to even more food sites. With 1000s of culinary sites floating out around on the World Wide Web, I am on the lookout for the latest and greatest from the food world. I read an article that said 4 out of every 10 people spend at least 4 hours a day surfing the web. I am in that 4 a couple days a week. I occasionally lose track of time and forget to plan dinner for my family. I shudder to think what would happen if they went without dinner for the night. No, not really. I love a good peanut butter and jelly sandwich every so often.

One of my recent food blog finds was Canarygirl. I find her recipes to be in a similar style to the ones I choose. Clicking through her site, I found a recipe for Chicken Verde. I am always keeping an eye out for authentic Mexican recipes. With a Sunday afternoon free, I picked up a few ingredients at the store and started cooking.

The results were better than I imagined. The shredded, Mexican flavored chicken was very tender and could be the base for many dishes. Tacos, nachos, burritos, enchiladas. I also made some fresh salsa - chopped tomatoes, cucumbers, red onion, cilantro, a little olive oil, salt and pepper - with a big bowl of warmed tortilla chips. That was a great find of the evening. Heat a bowl of store bought tortilla chips in the microwave for 45 - 60 seconds. Just like homemade - almost.

I regret we ate everything before I took a picture. I am also going to make 2 chickens next time. This would freeze well. Get the recipe from Canarygirl and surf here site. You probably have a few hours to spare today. OLE!!

Wilted Greens and Goat Cheese Sandwiches and Potato Skins

When The Husband travels, I typically don't make "Dinner." I don't know why I feel the need to make "Dinner" when he is home. It is not that he expects a gourmet, 4 course meal with candelabras and soft music (yeah right!). Tonight was sandwich and potato skins for the kids and I.

I picked up a new cookbook. Actually, Amazon delivered it to my door yesterday. A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs is a cookbook that my personal chef friends and I chose to "cook through." We are going to make as many of the recipes as we can and compare notes, tips, and photos.

I chose to make a version of Wilted Greens and Goat Cheese Sandwiches. I have a hard time making a recipe just as it is written; I use recipes more as a guide. When I adapt a recipe, it can usually lead to problems. Not that the result will be a failure. I typically never write down how I make a recipe so my family never sees it again. Hopefully my blogging will help remedy that.

The sandwiches were amazing. I was so enamored with them that I poured my wine into my daughter's glass. We had a good laugh about that. I also used the goat cheese mixture to stuff some of our potato skins. I can see this recipe as being a base for many more of my future cooking esccapades.

The notes to the recipe in the cookbook state, "Fresh goat cheese, minced onions, and cooked greens make for a quick and sophisticated sandwich." I felt really sophisticated eating my sandwich as my kids wrestled in the kitchen and the dog licked the dishes in the dishwasher.

Use this recipe as your starting point and create something magical.

Wilted Greens and Goat Cheese Sandwiches

adapted from A Great American Cook by Jonathan Waxman

1 tablespoon olive oil
1/2 cup thinly sliced onions
2 large mushrooms, chopped fine
2 garlic cloves, chopped
1 cup mixed greens finely chopped (I used the organic mixed greens from Costco)
1/4 pound goat cheese
butter
4 slices from a baguette
cooked, empty potato skins
cooked, crumbled bacon

Heat a saute pan to medium high. Add the olive oil, onions, and mushrooms. Cook for about 5 - 8 minutes. Add garlic and cook and additional minute. Add the greens and quickly wilt.

In a small bowl, combine onion mixture and goat cheese. Season with salt and pepper.

Heat a small saute pan and add a pat of butter. Spread about 2 tablespoons of the cheese mixture on 2 slices of the bread. Top each with another slice of bread. Cook sandwich until browned on each side.

For potato skins, preheat oven to broil. Fill each skin with a heaping tablespoon of the cheese mixture and top with crumbled bacon. Broil until cheese melts, about 3 - 5 minutes.

Mini Macs

Mini Mac

When my kids were preschool age, our family relocated from the Midwest to Southern California. Quite a change in lifestyle for us. The Husband took a new job and worked obscenely long hours and had frequent out-of-town trips. Feeling like a fish out of water and lacking in adult comradery, the kids and I spent our 4 years basking in the Sunshine State, exploring the beaches, theme parks and mountains, and every once in a while, the McDonald's Playland.

During The Husband's work induced absences, our diversions included the local fast food establishments around our home. While my kids lost themselves in the ball pit and the endless maze of tubes and slides, I would treat myself to the occasional Big Mac. A favorite of mine as a child and still to this day. As I have passed my 20s, 30s, and enjoy my 40s, the whopping 560 calories, 31 grams of fat, and 1070 milligrams of sodium, are hardly a girl's best friend.

A craving for a Big Mac still comes over me every so often. I created a healthier, mini version of the beloved McDonald's burger to satisfy my fast food desire. No Thank You Boy was the Grillmaster and assited in the flipping of the burgers. Our indoor grill was a suitable stand-in as grilling outdoors in February in New Jersey is not an enjoyable endeavor. The burgers came together quickly with a total prep and cooking time of about 20 minutes. With a side of oven roasted fries, I can avoid the drive-thru for another day.

Mini Macs

makes 10 Mini Macs

1 pound ground beef, I used 90/10
1/2 teaspoon salt
1/2 teaspoon pepper
1000 Island dressing
shredded lettuce
dill pickle chips
diced onions
American cheese
10 small buns, such as Martin's Famous Party Potato Rolls

In a small bowl, mix the ground sirloin with a little salt and pepper. Form into about 10 mini burger patties. Make sure they are really thin. On a preheated grill pan or skillet, cook the burgers for about 2 minutes per side. After the burgers are flipped the first time, top with a slice of cheese. Remove and set aside.

Slice the bun in 2 pieces and then slice an extra layer of the bun off the top piece. Each burger will have a top bun, middle bun and bottom bun. For each Mini Mac, place the bottom bun on a plate. Top with 1 burger, a squirt of 1000 island dressing, diced onions, shredded lettuce, the middle bun, another burger, more 1000 island dressing, diced onions, 2 pickle chips, more shredded lettuce and the top bun.

Another fast food craving averted.

Caramel Apple Crumb Cake

Caramel Apple Crumb Cake

Today's post is a divergence from the norm. No dinner posting tonight, so it's breakfast. Caramel Apple Crumb Cake is my version of the beloved New York style crumb cake. Every grocery store, coffee shop, bakery, diner, and convenience mart in New Jersey and New York sell crumb cakes. The more crumb the better. About an inch of crumb and a little less of the cake is ideal.

I searched the Internet and my cookbook collection to develop my take on the crumb cake. Added were a layer of apples sauteed in brown sugar, butter, cinnamon and nutmeg. I was delighted with the piece I had before bed last night and again this morning with my cup o' java. No comparison to the store bought cake. I'll be making this recipe from now on.

Caramel Apple Crumb Cake

caramel apples

4 tablespoons butter
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 Fuji apples, peeled and sliced thin


crumb topping

1/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon cinnamon
3 1/3 cups cake flour
2 sticks butter, melted


cake

2/3 cup half and half
1 tablespoon vinegar
2 1/2 cups cake flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, cut in chunks
2 extra large eggs
2 teaspoons vanilla
powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.

Heat a large saute pan to medium high. Add the butter, brown sugar, cinnamon, and nutmeg. Stir to melt. Add the apples and stir to coat. Reduce heat to medium and cook for about 10 minutes, stirring occasionally. Apples should be slightly soft.
Set aside.

In a large bowl, combine the crumb topping ingredients and stir to combine. Set aside.

In a small bowl, add vinegar to half and half and set aside. In a large mixing bowl, combine the flour, sugar, salt and baking soda. With mixer on low, add the butter chunks, one at a time. Mix for about 2 - 3 minutes until mixture resembles a coarse crumble. Add eggs, vanilla, and half and half mixture. Beat on medium high speed for about 1 - 2 minutes until smooth.

Spread cake batter into prepared baking dish. Top with sauteed apples. Break up the crumb topping with a spoon. The pieces should be about the size of marbles. Sprinkle on top of apples. Bake for 50 - 60 minutes or until toothpick comes out clean. Dust with powdered sugar.

EAT! and EAT! some more.

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

Pick one meal. The one that makes you swoon. You order it/request it/prepare it/would die for it meal. Clams Steamed in Wine with Parmesan Drizzle. That is my meal. The one I desire.

Serve the clams atop pasta with a side of focaccia to sope up the sauce and the rest of the wine left from cooking. My nirvana. Pretty dramatic, huh?

My reviewer family goobled up the focaccia (the recipe will be posted soon). Pasta is not a stretch around here. Another success. 4 out of the 5 are clam aficionados. An infatuation cultivated on our 4 year stint in southern California. My twist is a drizzle of a pseudo-alfredo sauce. Taking it to the next taste level. Only the 2 of us who are of age partook in the wine. Thumbs up from both of us.

Maybe this will become "The Meal" for you too.

Clams Steamed in Wine with Parmesan Drizzle

5 pounds cherystone clams (mine came from Costco for $2.99/lb.)
1/2 cup cornmeal

For Parmesan Drizzle:
4 tablespoons butter
4 ounces cream cheese
1 tablespoon flour
1/2 cup milk
1/2 cup half and half
1/3 cup parmesan cheese
salt

For Clams:
3 tablespoons butter
2 tablespoons olive oil
1/2 vadalia onion, diced
4 cloves garlic, diced
1 cup white wine
pepper
1/4 cup fresh parsley, chopped
1 large plum tomato, diced
red pepper flakes

8 ounces thin spaghetti, cooked and drained


Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes.

For Parmesan Drizzle:
Melt butter in a saucepan. Add cream cheese and let melt for a couple minutes. Whisk to combine. This will take a few whisks around the pot. Add flour, milk, and half and half. Whisk to combine. Stir in Parmesan cheese and season with salt. Cook until slightly thickened. Keep warm.

Drain clams and rinse off any cornmeal. Set aside. Heat a large pot to medium high. Add butter and olive oil and melt. Add onions and saute for 5 minutes. Add garlic and saute 1 minute. Deglaze pot with wine. Add clams and reduce heat to medium. Cook clams for 8 - 12 minutes or until all shells are open. Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes.

To serve, place some of the pasta in a shallow bowl. Top with about a dozen clams and the Parmesan Drizzle.