Grilled Tandoori Shrimp

Can someone puh-leaze PINCH ME ?!!

This has been, by far, the most awesome month. It's the Grand Poo-Bah of all. Our children (and Grandchildren) are healthy and happy, and excelling.

That's ALL THAT MATTERS. Period.

This year, I kept it simple at Christmas, due to time constraints, a new job, and a literal whirlwind trip to NYC. And as far as I'm concerned, it was a perfect Christmas. I could not be more overjoyed !

Here's to my family....that never ceases to amaze and delight me.

Have a blessed New Year in 2012. Peace be with you.

Ingredients:  Serves 8 as an appetizer

2 cloves garlic minced
1 piece fresh ginger, about 2 in. peeled and minced
3 T. fresh lime juice
1/4 t. ground turmeric
1 T. ground cumin
1/2 t. kosher salt
2 fresh jalapeno, seeded, and finely minced
1 c. plain greek yogurt
1 T. paprika, plus extra for garnish
1 1/2 lbs. large shrimp, peeled and deveined
lime wedges, as garnish

In a food processor with metal blade, combine garlic, ginger, lime juice, turmeric, salt, cumin, jalapenos, yogurt, and 1 T. paprika. Process until well blended. Transfer to glass bowl and add shrimp and toss. Marinate one hour.
Place wooden skewers in water and soak for 30 minutes. Drain water.
Arrange shrimp on skewers, I did 4 per skewer.
Place on an hot oiled grill pan for 2 minutes and flip skewers, and grill for 2 minutes more.
Serve on a fancy plate and sprinkle with paprika and garnish with lime wedges.

Braciole and Bravado

I wear my heart on a sleeve, so to speak.

No denying my look, my sweat, my eyes, my heart racing as I'm being ridiculed under a grand spotlight, as I bare my heart and soul on a plate.

 I've had the most fortunate opportunity to bring the plate to the critics, and offer my version of what "best represents me."

I could choose anything. I chose the very hard road of transporting food, aka, goods. Seafood would have been a very easy choice, or a prime rib, or a very tender Filet.

I chose round steak. This is me in a nutshell. This represents me. If you pound it out and stuff it with the right ingredients, simmer/braise in the right tomato sauce......it is, TO DIE FOR. The cheapest cut of beef that you could ask for. My Grandma made Braciole every Christmas Eve, and I still tear up thinking about the smells, the taste, the feeling I felt biting into it.

She made her's with slices of hard boiled egg and golden raisins, rolled into round steak, simmered in a hearty tomato sauce, heaven. In honor of my Grandma, I will bring this recipe, my adaptation, to this competition. I've included those lovely golden raisins, which add a hint of sweetness that you wouldn't expect. I only hope and pray that I can bring her justice to the plate. She deserves a little due credit, where credit was (most probably), was never given.

And I honor my Mother,  who has guided me throughout. No matter what happens, I'm so very grateful.

Mangia !

Recipe to follow, though I might need a video tuturial for this one.

Pantry Pasta

Sounds dull doesn't it.

But I'm feeling a little less than enthusiastic, and utilizing what's on hand. When I am NOT in the mood to hit the grocery store, trust me, I will make due.

I re-read this and think that I sound like a braggart, but I know this is where my culinary creativity, magician-like, meal-producing,  devotion begins. Way back when, when I didn't have a proverbial "pot" to tinkle into.

Come to think of it, my "pot" is still lacking...isn't most every one's?

I am not a braggart, just cheap. Though I do have a problem. I'm a hoarder with food. When I find an AWESOME deal, not a good deal, but AWESOME, I load up as if the Apocalypse will happen within the next 20 years. I honestly think this comes from having very little for many years. And also appreciating the savings/value of a dollar. Even the peels from potatoes, eggshells, coffee grounds, and whatever else will compost, goes into our future garden that has been tilled in prep for the next growing season.

I will take unused produce, chop it up and freeze it. It will be a future meal/meals, and that makes me very happy that I have not wasted, or thrown away a precious commodity.

I have even acknowledged to myself, and now anyone reading this, even if I hit the lottery, I would still relish and continue my cheapness, scouring the ads, cutting coupons, printing my e-coupons, and rejoice on the thousands of dollars saved with very little work. Call me crazy.

Food is a gift. Savor and be thankful. And don't forget to work it.

The following recipe came out of need, and quite frankly, laziness. I HIGHLY recommend any shellfish, since it flavors the tomato-based broth so well, but chicken would work. The capers added just the right amount of tangy- hello I'm in here too.

Ingredients: (Serves 4)

2 T. extra virgin olive oil
3-4 cloves garlic- minced
2- 14.5 oz. cans diced tomatoes
1 can black pitted olives- drained and sliced in half lengthwise
3 T. capers- drained
1 T. dried basil
1 pound shellfish- I used frozen sea scallops (thawed and drained)
1 pound angel hair pasta- cooked al dente
salt and fresh ground pepper- to taste
shaved Parmesan cheese- garnish

Cook pasta as directed to al dente, drain and reserve. Or cook while prepping sauce.
In a large skillet, saute olive oil and garlic over medium heat for 2-3 minutes. Do not brown.
Turn up heat to med-high and add tomatoes. Simmer until bubbly with lid on for 8-10 minutes. Add olives, capers, basil and simmer another 5 minutes with lid on, stirring occasionally. Season with salt and pepper to taste. Add shellfish (or chicken) and poach in tomato base until just cooked through. For scallops, this took about 5 minutes (please don't over poach as scallops will become rubbery and unattractive), with lid on. I broke up cooked scallops to stretch out, since they were fairly large. Taste again, does it need salt? pepper?
Incorporate pasta into tomato-seafood deliciousness with tongs in batches to make it easier to blend.
Serve with fresh shaved Parmesan.

Helloooo pantry pasta !

Mom's Pickled Eggplant

Eggplant. It's one of those vegetables you either LOVE or HATE. Sort of like brussel sprouts.

It can also be easily, and often, ruined. Over breading, frying in grease, losing it's natural deliciousness, form, and flavor.

What processes us to have an overwhelming need to hide our vegetables? We bread them, we fry them, we cover them with cheese sauce, we bury them in casseroles, and unknowing children out there are eating spinach hidden in their brownies(gasp)...God forbid we eat a piece of broccoli unless it's swimming in a pool of Alfredo sauce and mixed with the fettuccine.
OK. I'm over my tangent.

Thankfully I was raised in a "love the vegetables" home. My love of vegetables has always been there. I fondly remember a garden that yielded all summer long, and into the fall. We ate the freshest veggies you could get. The only way to learn how to love veggies, is to prepare them simply and let them speak for themselves.

I can honestly say I practice what I preach. When I go grocery shopping half of the contents of my purchase are veggies, fruits, fresh heads of lettuce, still in their natural form...cause that's how I like them.

Which brings me back to eggplant. One dish my Mom has made for years is Pickled Eggplant. It's one of those dishes that sparks an automated response to the cerebral cortex that screams: Comfort Food. No, let me rephrase that: One of my all-time favorite Comfort Food. It is peculiar looking, once cooked, not very photogenic either, but it is, in a word, delicious.

Two things that have to be served with this: crusty bread and a firm, pungent cheese. Though in case of emergency, I have been known to put this on crackers...I must warn you, this is very garlicky. You could make it with less garlic, but it wouldn't be the same dish to me.

The Hub's does not care for this dish. Mwaaahaahahahahaha ! MORE for me !!!




Cast of Characters:

Recipe- yields approx. 3 cups

2 nice sized eggplants- Peeled and cut into thin, finger-sized pieces
6 cloves of garlic- minced
Crushed red pepper flakes- to taste
Cider vinegar
Red wine vinegar
1/2 c. Extra virgin olive oil
Kosher salt- to taste

In a large pot add eggplant and almost cover with vinegars. I found this to be approx.(depends on size of eggplants) 2 c. each of the cider and red wine vinegars. Add a sprinkle of kosher salt.


This much vinegar..

Now, My Mom says you can cover with lid and bring to a nice simmer, or do it without a lid. Once the vinegars heat up, you may want to cover with a lid.
It's a little overpowering.
Once up to a gentle boil, cook for roughly 10-12 minutes until softened. Occasionally stir gently with spatula as if you were folding whipped cream into a batter, as you are trying to maintain the shape of eggplant as much as possible.
Once eggplant has cooked through, drain pot into strainer and let sit 20-30 minutes until slightly cooled.
Transfer 1/2 of eggplant into a glass bowl and add half of the salt, garlic, pepper flakes, and 1/4 c. olive oil and stir GENTLY!
Then add other half of ingredients and stir GENTLY again! Taste it. Does it need a little more salt? Mine did, go figure. (Inside joke)
Now grab some crusty bread and try it. I used an aged Asiago and a peeler, and shaved the cheese right on top.

This is how Mom likes it (all deconstucted and dangerous, torn bread, eggplant, and cheese...rebel!)

And this is how I like it: (Orderly)

Thank you Mom for bringing a tear to my eye and happiness in my belly.
Baphy xoxo

A Diamond in the Rough

https://www.facebook.com/pages/Kings-Hotel-and-Bar/157278394342752

Somebody, put this place on a Google Search. I tried in vain to look it up via Internet...no luck.

Did you ever land in a tiny little restaurant/bar business that blew your socks off ? I'm talking food, not ambiance. This is the kind of arena that gets my attention. These little known, except by the locals, establishments that deserve full credit, where most take for granted.

Though, those Halloween lights did make me smile.

One bite into an entire 1/2 pound hamburger, and I am hooked. Served on a half of a Cellone's sausage roll, lightly toasted, with the exact toppings I ordered. The burger was PERFECT. Not dry, not over-cooked, just the right amount of fat to keep it moist.
My toppings requested: a carefully positioned layer of dill pickles, a hefty slice of onion, lettuce, sauteed mushrooms, cheese, and yellow mustard.
When my burger arrived, it was mostly burger and some bun. Just enough bread to hold, but the burger sung it's own praises well beyond. I'm still smiling at it's glory !
With the toppings, it cost $4.45. Holla !!!

Hub's has ordered the wings, that come whole, and cooked to a crispy perfection, with a Carolina sauce that is slightly sweet, smokey, and pure delicious.

And there's the steak hoagie. And the hand-cut fries. Tears.

I'm still trying to finish the burger, no success yet, but Hub's usually picks up my slack. If dreams were a reality, I would lick my plate clean. I'm seriously trying.

Owned and run by Mike, aka "Mick", and his wife Gail. Located in Smithton, PA. Known as Kings Hotel, but referred to as "Kings". Two very gracious individuals that run the business by their gut and instinct. Of which, I appreciate. Keep up the awesome work.

Tricks and Treats

For some reason I'm super geeked for Halloween. Typically, it doesn't excite me and lost it's luster about 18 years ago.
 But this year it's different.
Perusing the Kraft food website I hit the Halloween button and here's what I found:

http://www.kraftrecipes.com/Community/recipe-exchange/userrecipedisplay.aspx?user_recipe_id=135995&group_id=1



Ghosts in the Graveyard.

The only thing I would make an adjustment to the recipe is to cream the cream cheese, butter, and powdered sugar together until smooth prior to adding milk, pudding mix, etc... I had some unsightly lumps and had to wave my "magic wand" to get those darned lumps out. But seriously, kids and adults will LOVEEEE this!!!

And another one on the same website:

http://www.kraftrecipes.com/recipes/cheesy-jack-o-lantern-114126.aspx

I'm renaming this one  Jack a Licious Cheesy Ball

The recipe idea was taken from Kraft's website, but here's my recipe for a classic, simple cheese ball.

2- 8 oz. cream cheese softened
4 oz. crumbled blue cheese
3 scallions thinly sliced- save tops for "stem"
1 T. Worcestershire sauce
1 1/2 to 2 c. shredded cheddar
2 pieces sandwich pepperoni- cut into small triangles

Combine cream cheese, blue cheese, scallions, Worcestershire, and 1/2 c. cheddar. Stir to combine. Let sit in fridge for 30 minutes then mold cheese ball into pumpkin shape. Roll in cheddar to coat. Place tops of remaining scallions on top for "stem." Make pumpkin "face" with pepperoni. Serve with assorted crackers.

Butternut Squash and Carrot Soup

Fall is officially here. Yeeeeaaaaahhhh !!!

As I type, it's 42 degrees, my house is scrubbed from stem to stern, and my candles are lit. This weekend has also officially been deemed (by me) one of the worst weather weekends this year. It has rained since Friday night, been chilly and miserable, yet somehow....I'm quite pleased.
I even brought what plant-life I wanted to save, indoors.
This is the kind of weather that makes me want to COOK. Even more than I typically cook. It makes me want to nest, rearrange the once open garage, to Closed. Drag in the porch furniture, and celebrate with autumnal decor/lights, in the hopes of no longer sweating my b*%^$ off (if I had them).

Oh, Fall....how I love you. It's a natural procession of yet another season. Bring on the fall foliage, which has already begun in earnest. Fall begins my craving for pork, slow cooked with apples. More cravings for stews, casseroles and comfort foods. Cranberries.....shut. up. Whole turkey? No problem.
But most of all, soup.
Soup is the elixir of all the God's, past and present.

I made two yesterday. Beef veggie (my personal fav), and a lovely Butternut squash and carrot.
I could have sufficed with just the butternut squash, but I'm trying to amp my nutritional content by adding the carrots. Personally, I would have added spinach, and whatever the heck else I should have had, on hand....but it was a long week.

What resulted was a blender that finally succumbed to 10+ yrs of abuse (with a little help from me), and this delicious/easy/nutritious/yummy bowl of goodness.

Other (well known soup companies) market and sell this for a formadible profit.......in a carton. Make your own. So easy.
 I'm told they even sell this at "Fru-Fru" establishments. Perhaps I should hang a swanky sign from the kitchen window.

Ingredients: Serves 4

1- 2 to3 lb. butternut squash- peeled and cubed*
2- large carrots-peeled and sliced
1/2 of a large onion-peeled and diced
32 oz. carton organic chicken broth
1/4 t. allspice
1/8 t. ground nutmeg ( I used fresh-thank you Trev and Ria)
Salt/pepper to taste
Sour cream- as garnish

Combine veggies in a pot, add broth and seasonings. bring to a boil, cover with lid over low simmer until veggies are fork tender (about 30 minutes). Ladle, in batches, into blender to emulsify. Be careful to leave lid on blender open, as it's very hot (which is where my blender finally >YAY<, died). Return to pot and combine. Ladle into soup crocks/bowls. Add dollops of sour cream as desired.

* I'm told they sell butternut squash frozen and cubed.....yeah, right. Not in my neck of the woods. If your like me, buy a whole butternut squash, and CAREFULLY peel with a very sharp paring knife. Once peeled, split down the middle lengthwise, and you will find a pocket of seeds.....like a pumpkin, but no so much. Scoop out the seeds with a spoon, then cube.

Green Chile Salsa

Been on a serious craving for authentic Mexican food. To the point where I'm dreaming of La Parilla's salsa and chips.
The tortilla chips were slightly warm, salty, and super thin and crisp. The salsa was just thick (yet watery) enough to cling it's tomato-ey base to the chips. With a hint of cumin, cilantro and garlic, I long for this recipe.
Of course, there are no La Parilla's in the North. Nor, are there ANY decent Mexican restaurants in the North, unless of course you consider Taco Bell to be a Mexican restaurant.....complete with Grade E meat, whatever that comes from, I don't want to know. Just thinking I fed my kids that crap (back in the day) makes me shudder in remorse.
And for the die-hards, you know who you are, whom consider Jose and Tony's http://joseandtonys.com/ an authentic Mexican restaurant.....phooey!
Though on a personal note, I do miss Chi Chi's. e. Coli-schmoli !
So I find this recipe for La Parilla's Green Chile Salsa, and literally salivate at the prospect of making it.....ALL WEEK.
Not the intended recipe I was looking for mind you, but for all intense purposes, it satisfied my need, if only for a moment, for authentic Mexican food.
The end of the recipe entry reads, "you could smather this over anything." Why yes, you could. Chips, chops, chicken, a beef brisket, shrimp skewers, even hot dogs, it's so good.
Though the steps involved roasting garlic, tomatoes, onion's, tomatillo's, poblano peppers, individually.......here's what I did.



All together now!
Who has time to roast individually? Look how happy they are together, in unison. Roasting as One....
I love tomatillos. Sort of a tart, bright, looks like a tomato, but brings so much to the table, thing. I refer to it as a thing, since I'm not accustomed to cooking with it, but I want to cook with it, I want to bring the tomatillo to my pierogie/meatloaf/bruschetta/chicken piccata mentality.
I'm thinking capers and tomatillo's....roasted on a crusty baguette.
Back to Mexican.
There's this little Mexican restaurant opening up soon, right here in "the Boon's." Already caught on fire, before even opening...not a good sign.
In the meantime, I shall try to duplicate that recipe from la Parilla, since the hopes of ever having it up here is non-existent, to date.
Here's a superb recipe, accidentally found, but very Mexican.

Pre-heat oven to 425 degrees.

Ingredients:
5 poblano peppers-chopped and seeded
1/2 yellow onion-peeled and sliced
5 tomatillos-husked and roughly chopped
2 cloves garlic-peeled
3 tomatoes- quartered
Canola oil
Salt/pepper
Place on a cookie sheet, toss with canola oil, then sprinkle with salt and pepper, and toss again. Roast approx. 40-45 minutes until golden brown.
Once cooled, add to a food processor. Here's the rest of ingredients:
Add 1/2c. water while processing ( I had to add a total of 1c. of water since I like it thinner)
Handful of fresh cilantro
1 t. cumin
1/2 t. kosher salt

The longer this sits, the better it is. The recipe did not call for lime juice, but I think it would have made it even better.

Quick and Painless French Onion Soup

Add croutons, top with cheeses, and broil until slightly golden brown and bubbling and sticking to the edge of a soup crock...sigh.

I'm not sure where this recipe originally derived, but I got it from my friend, who got it from her sister, who got it from ??? I will promptly give full credit to my friend, Kellie, since she made it for me. Yay. This recipe is so easy and quick and DELICIOUS, despite all the recipes that INSIST on caramelizing onions (40 minutes), adding Gruyere cheese ($$$), and simmering on a low boil for a significant length of time (90 more minutes).

The foodie snobs will undoubtedly snub their pristine noses at this. As stated in previous posts, you really can overdo....unnecessarily, a recipe.
The only thing I added to this recipe was bay leaves. The step of rapidly boiling for 15 minutes, replaces the lengthy caramelization step. The result? One of the best french onion soups I've had.
Do not skip the Sherry, this is key in the flavor aspect.
Use provolone and Parmesan instead of Gruyere.....the cheese is just as melty-gooey....and just as delicious.

Serves 4-6 hungry people

Ingredients:

5 medium onions- peeled and sliced into 1/4 in. slices

1/2 stick butter

salt/fresh ground pepper-to taste

1- 32 oz. carton beef broth

1-32 oz. carton chicken broth

1/4 c. dry sherry

2 bay leaves

Topping:

2 slices provolone cheese for each crock of soup (I'm greedy like that)

1 T. grated parmesan cheese

Any flavor croutons-as many as you like

Saute onions and bay leaves in butter, with salt and pepper to taste, until onions are translucent and wilted, over medium high heat. Keep stirring frequently.....took me 15 minutes.

Add both chicken and beef broth and bring to a boil....took 5 minutes.

Once to a boil, let the soup RAPIDLY boil, over high heat for 15 minutes.

Turn off the heat and let soup rest for 10 minutes. Then, add the dry sherry.

Ladle into soup crocks. Top with croutons, and provolone cheese, then sprinkle with parmesan cheese. Place on a cookie sheet and broil until browned and bubbly...the longest 3 minutes of your life.

Total cooking time: 48 minutes. SCORE!!!!!!

Now, just imagine dipping your spoon into a crock of this and pulling up bits of onion, and croutons, and melty-gooey cheeses....I love soup.

Truth be told, I've eaten this the last 2 nights.....and I couldn't be happier.

Thank you Kellie, for this absolute gem!

What I've learned from 9/11

I can ask anyone what they were doing that day, and each and everyone of us can clearly remember that morning as if it were yesterday.
I have become a bit obsessed in anticipation of the 10th anniversary of one of the worst attacks on United States soil. More recently in the last few days following articles, videos, pictures of then, and now.
To this day, it clearly upsets all of us. It still resonates globally, 10 years later.
On the eve, of the Anniversary of such a planned and devised catastrophe, naturally I spent my day cooking.
It's what I do to clear my thoughts. My therapy session lasted all day, in the kitchen, grateful once again, that I wasn't directly affected with the loss of a family member.
Though I did take a break and watch the televised dedication ceremony in Shanksville, PA for the memorial currently being built to honor the 40 passengers and crew that bravely met evil face to face, and VOTED together in the heat of peril to fight the evil. I bawled today, just as I did 10 years ago, tomorrow.

3,460 presumed lost, including emergency personnel (aka) first responders.

What did I get out of my "therapy session?"
Just like the surreal moments following the attacks on 9/11/01, I realize We stand United. The out pouring of dedication, wanting to help, wanting to be there, wanting to rebuild, reconstruct our homeland security, remains forever emblazoned in my memory bank.
22 days after 9/11, the first attacks on Afghanistan were launched, and 2 million men and women made the decision to join our military.
We remain united in comforting the families that have lost loved ones, and honoring them.
Most of all, I realized today, the eve of 9/11, that these last 10 years have been my happiest.
My children are healthy, thriving adults.
I have met and married my Hub's.
All three of my children have married, and married well.
I have been blessed with three beautiful grandchildren.
I went, and graduated from college.
Three members of my family (my son included) have signed up willingly and have served, one still serving. (Army).
While simmering the "trinity" for my Jambalaya, it dawned on my, once again, this is America. Home of the free, land of the brave.
Despite the horrors of the past, We endure.

Marinated Hot Banana Peppers

If I could give kudos to the actual growers of these peppers, I would.
And I'll attempt at giving them kudos, without sacrificing their privacy.

A lovely couple, complete with a simple resolution to just get through the work week, life, and all that life seems to fling their way.

On this, I can relate.

Though, they handle it gracefully, for the most part, complete with a vulnerable side, of which, I also can relate to.

It's been an honor, a blessing, and filled with many laughs, and many surprises along the way.

For instance, a no dour...."what about me," mode.

Someone that understands, I'd rather text, than talk on the phone, but when necessary, I will talk on the phone.

A shared interest in gardening, woodworking, hunting, cooking.
A shared sense of humor, and loving to laugh out loud.

A shared love of pups, dogs, and cats.

A shared interest in the welfare of our country, without being maniacal.

A shared interest of our kids, and our grand babies.

A shared interest in living life, on life's terms.

And someone we can share our experiences/defeats, with.

The "surprise?"

Learning that two people you met a couple of years ago, have slowly become best buds. Via, other friends.

Priceless.

Absolutely, priceless.

I had the honor of picking through this couple's garden, at the cost of their labor and toil, that was now waning, to pick the last bits of hot peppers in their final glory (see previous post).

Brought the lot home, went to the Hub's infamous recipe (soon to be famous), and here it is.

Thank you both..

Fingers, lips, nose, are burning, and I still smell of garlic, But I'm grateful for meeting you both.

Ingredients:

3 lbs. hot banana peppers- sliced into 1/2 in. chunks

4 c. apple cider vinegar

3 c. canola oil

3 c. water

3/4 c. canning salt

1/4 c. dried oregano

1 whole head garlic- minced

Rinse hot peppers to clean. If you have hair to the shoulder, pull it up. Any interferences will cause you to wipe face, etc....while chopping peppers, and if they're hot, you should avoid this.

In a large, gallon sized, glass jug, mix vinegar, oil, water salt, oregano, and garlic. Shake to mix.

Start chopping peppers into chunks. The smaller ends of peppers have no seeds. Add to jar.

The larger ends have a pith, reserve them.

Take the larger ends and pop the pith out with fingers. I like my hot peppers, hot. So I take the discarded pith, and scrape them for the seeds. I add the seeds to the marinade to heat it up.

Once you have all the peppers chopped, and added to the marinade, let it sit for two hours.

Every 15 minutes, when you see the vinegar separating from the oil, shake that jug vigorously to blend while waiting for the two hours.

It's a bit of a process, I know. But, well worth the effort.

Now, load the peppers into canning jars, then add the liquid to the top. Seal with lids, then run under hot water.

This doesn't seal them, as in canning, but they will last for at least one month in refrigerator.

Serve the peppers with chicken, pork, beef, fish, on sandwiches. We've even been known to plop them on buttery crackers and eat as is.

Very garlicky, hot and tangy, all at the same time.

Whew! My mouth's on FIRE!

Days of Summer are numbered

As we begin the ending days of summer, that will soon transcend into cooler, crisper days and nights, I only have one thing to say.

Good.

I spend a good six months, per year, bitching and moaning about winter, and it's incessant grip that we always seem to have here in Western PA., February and March, in particular. Feels like an icy cold purgatory of sorts. I remember calling my daughter, who lives in Georgia (Grrrrrr), and announcing on a chilly March day, " I can't believe it's 40 degrees today! I only have two shirts, jeans, boots, and a sweatshirt on, it's so nice out!"

My daughter's typical response....after stating it was a mere 72 degrees there," Move. To. Georgia."

It is during these particular months (Feb.-March) I start salivating at the thoughts of homegrown fruits and veggies, wide open windows, cook-outs, wading aimlessly on a raft in a pool, iced tea brewed by the sun, and my dry, cracked lips finally healing.

Then we get to April, which can be chilly and deceiving, and VERY iffy. But it does inspire what lays ahead in May.

May comes, and it starts warming up, literally everything. The earth, the dirt, our (formally) frozen hearts at the prospect that summer is indeed, just around the corner. The frost warning is formally history.

We start the arduous process of raking away the dead non-growth, to allow new growth. Re-tilling, re-mulching, and re-planting. We spend way too much money at Lowe's and start dragging out the porch/patio/deck furniture, in the hopes of finally being able to LIVE outdoors!

Then June hits. If ever there was a "crack" month here, it would be June.

June is the payload of summer months. Kids are just getting out of school, the windows are opened, humidity is hovering around 25 %. Everybody is happy, and trying to regain some color on their pasty white skin, while actually enjoying warm days. The trees are in full regalia, the dogwoods are in full bloom, and the once latent perennials, are coming back to life with a vengeance.

Then there's July. While half of the days are tolerable, the other half are miserably humid. The "Dog Days" are upon us. It's becoming increasingly difficult to function in an central air-less, home. Still, many functions to attend, vacations, pool parties, graduations, fourth of July parties, and a multitude of activities that speak loud and proud....Summer! Duda's corn is finally here, and the garden is starting to yield it's bounty.

Here comes August.

The one big regret I have, and continue to have, was to ignore the suggestion of putting in central air back in November. We just got a brand new furnace (free-long story), and we had the funds at the time. But, being it was 28 degrees, central air was the furthest thing from my mind.

Bad Kate.

Back to August. By August, we're still riding the, 'I'm so happy it's Summer mode,' the harvest hits mid-month, we start canning, freezing, still cooking out. But the mosquito's, fly's, gnats, bats....have become a little Army. Grown in size, and numbers. Unless you douse yourself with a cancer-inducing, pretty smelling pesticide, consider yourself tonight's Fillet Mignon. Kids are STILL out of school... even the flowers are starting to wilt. By the end of August, The humidity is in the 70-80% range, and spending many sleepless nights, tossing and turning in a hot house, picking gnats off my sweaty skin, and cursing the "damned veggies that keep reproducing, even though you've spent hours, canning, freezing, cooking, etc..." suddenly gives me the urge to crave cold days, hot apple cider, and homemade soups. Call me crazy.

August is hurricane season, even Mother Nature knows.

Yesterday was hell on earth. It was like, 94 degrees, along with, I swear 100% humidity. We went to a lovely cookout to celebrate Labor Day. Even when I chewed the delectable food offered, it made me sweat more. Bugs were in full force, and I couldn't even sit at the picnic bench with the six other people, as the body heat, in combination with the heat itself, was too much.

With a glorious storm rolling in today, and the promise of tomorrow's high at 70, that's right, seventy....I welcome September.

Yay, September! Don't you worry. It may take me a few months, but soon I'll be bitching about the cold.

It's a vicious cycle.

 Though I do LOVE Summer. Thank you Summer, for the wonderful memories, the great food, warm days, and friends, but I'm over it.

With the end of summer in mind, and leftover corn on the cob in my fridge, here's an easy recipe to use up one of summer's limitless bounty.

Corn Chowder (serves 6-8)

Ingredients:

1 lb. bacon-Cut into 1/2 in. chunks (reserve 2-3 T. bacon grease)

3 ribs celery-chopped

3 carrots-peeled and chopped

1 medium onion- peeled and diced

2-3 Bay leaves

1 t. dried Thyme

Fresh ground pepper-to taste

6 c. chicken broth(or stock)

4 ears, previously cooked, corn on the cob-sliced off cob

3 medium sized potatoes-peeled and cut into 3/4 in. chunks

1 c. heavy cream

Kosher salt-to taste

Saute bacon "lardon's" (that's fancy-schmancy talk for, chunks) until crisp. Remove bacon to a paper lined plate. Drain all but, 2-3 T. bacon grease into a heat resistant container for future use.

Add your mirepoix (that's fancy-schmancy talk for, celery-carrots-onions) to pot with bacon grease. Add bay leaves, pepper, and thyme. Saute, until slightly sweated.

Add chicken broth/stock and simmer, on low heat, with lid on for roughly 20 minutes.

Remove corn from husks with a knife. I even take the back edge of knife and scrape the cobs right into the pot. Let simmer another 10 minutes, then add those chunky potatoes.

Cover the pot with lid and simmer another 15 minutes. Remove from heat.

Add cream while stirring soup. Adjust seasoning with salt to taste.

I ladle this up in soup crocks, sprinkle with cooked bacon bits, and have at it.

What if...you were asked to define your dream meal.

Ridiculous.
Oh, the layer's that would consume this.

Keep in mind this is your dream meal, regardless of protocol: app, salad, entree, dessert, etc.

I can't help thinking of those on such a stringent, limiting, to say the least, list.

I asked my Hub's this question, his was limited to a "3 pound beef tenderloin, with sauteed mushrooms, and a potato, and a salad with chunky blue cheese dressing and bacon bits."

Just for shits and giggles, imagining I could actually consume this much food, here's where mine would begin.

Though, I'm sorta' liking my Hub's response.

Let me begin. First and foremost, it would be cooked by someone other than myself. Who had just as much passion as I do with food and the consumption of food. And keeping it simple.

If you made me a PB and J, I would love that you took the time, to make me that PB and J. And quite frankly, I would love that PB and J for just those reasons.

Secondly, it would have to be sourced from local farmers, vendors, etc.

Thirdly, I know this is a crazy adaptation, but this is my dream meal, ok?

Here we go.

 Since we're all used to a schedule, or shall I say regimen, let's start with appetizers.

My appetizers would be sort of  smorgasbord of sorts. Not limited to one, but a collection of what I've experienced over the years.

Let's start with a trio of crostini's. First of all, my Mom's pickled eggplant. So laden with fresh garlic you have to choose an alternative corner of the house to spare your Hub's or significant other for the night. Then I'd have a fresh bruschetta with loads of fresh Roma's, basil and shaved, aged Parmesan cheese. To top the trio, I'd complete it with a smoked bluefish pate'.

Continuing with appetizers, I'd have Mussels a 'la Muer from the Grand concourse, poached in a tomato-wine broth that screams, eat me, and dunk some crusty bread in that broth!

Next up, on the appetizer list would include beefy mushrooms stuffed with jumbo lump crab meat, topped with creamy cheese. A sort of crab cake situated in a mushroom.

And finally, a selection of sushi, complete with wasabi, and ginger. My personal favorites are tuna, salmon, crab, and eel.

I told you this was ridiculous, let's move on to soup.

I honestly believe my all-time favorite food is soup. No lie, my Mom will verify this fact. In fact, if asked to eliminate all "dream" items from my list, except for one, I would wholeheartedly go for my Dad's vegetable soup. It's actually a beef-veggie soup, one that has yet to be duplicated.

This of course, would have to be served with a crusty, dense sourdough bread, with butt-loads of butter, to complete my dream list.

Continuing with dream list, a palate cleanser.....ha ha!

Ice cold watermelon (May thru July), seedless, and cut into bite-sized chunks. Not the two-bite chunks. And no chopped mint, or salt. Let the watermelon speak for itself!

Anal? Yes!

Ok, onto the pre-entree, an ear of corn (in July) from Duda's farm with as much butter and salt as you can slather. Those kernels are so tender and sweet, they literally pop off the Cob when you bite into them.

Next up, entrees. I have two, since I'm always willing to have more than one...

First selection would be Chicken Picatta with a homemade pappardelle noodle, with homemade marinara sauce. I love the beefiness of the pappardelle noodle with a light, garlicky-basil infused marinara. I also love the fact that the "picatta" has a light lemon-wine sauce with tangy capers. The pounded chickens medallions would be so tender, they succumbed to the edge of my fork.

I would definitely have a side of sauteed escarole with beefy white beans, garlic, and extra virgin olive oil.

Second selection on entrees would include a blackened fillet of salmon with a fresh pico di gallo, no side accoutrement's needed. Flaky morsels of meaty salmon, beckoning for a pico-infusion, while giving a spicy-cilantro edged bite. I'd even squeeze a lime wedge on that one.

Onto the salad, which I could eat any. But, for all intense purpose's, and the dream meal, I'm with the Hub's on this one. I would desire a crispy romaine, chopped, with bits of crispy bacon, and homemade blue cheese dressing. Except, I would add slivers of red onion to this as well.

Dessert: I have two.

A fresh July peach from Gaffney, South Carolina. As is. One bite into this plump and succulent fruit, and you'll know why a chin bucket is required. To die for.

 Anddddd,

 My Mom's homemade Vichyssoise, yet another soup...I warned you. Complete with potatoes, leeks, cream,  fresh chopped chives, and chilled. Absolutely delicious, and decadent. No pastries needed.

What's YOUR dream meal?

Keeping it real Pasta Carbonara

I love Pasta Carbonara. According to the stories I've been reading, it was created by a chef after hours due to it's simplicity of ingredients, and quickness of preparation. It is easy to prepare but I must warn you ahead of time to follow the instructions or you may end up with scrambled eggs and noodles, as I did on the first try.
With my second attempt being a success, I learn quickly what not to do.
Pasta Carbonara is a classic dish that doesn't need hoots and whistles. I wisely decide to stick with the classic recipe and was rewarded (the second time) with a velvety sauce clinging to the pasta, with bright and fresh green peas and crisp morsels of bacon all playing a part in this harmonious blend. A majority of the recipes called for pancetta, but let's face it, pancetta is pricey and out of my budget. I found the bacon to be a perfect substitute. I don't usually favor "Rules" to any recipe, but trust me on this, they are very easy rules to follow.
Rule #1- Prepare in a LARGE skillet. Mine initially was too small and it was extremely difficult to manage a pound of pasta.
Rule #2- Have all the ingredients prepared ahead of time. Once the cooked pasta hits the skillet, it's literally one minute cooking time.
Rule #3- Do not cook eggs with pasta for more than one minute. You will have scrambled eggs!

Ready? Set? Go!

Ingredients: Serves 4 "real person" portions
Adapted from here: http://www.foodnetwork.com/recipes/guy-fieri/carbonara-classica-recipe/index.html

1 lb. smoked bacon- cut into 1/2 in. dice
6 large eggs
1/2 c. grated parmesan cheese
1 T. fresh ground pepper
1/4 t. cayenne pepper
1 lb. spaghetti-uncooked
1 c. frozen peas
2 T. kosher salt
4 T. chopped fresh parsley

In a large skillet saute bacon until crisp. Remove to a paper lined plate and reserve 2 T. fat in skillet.

Separate 5 eggs and reserve yolks. Discard (or save) the egg whites. Crack 6th egg and add it to yolks. Whisk in parmesan cheese, black pepper, and cayenne. Set aside.
Cook the pasta in salted water until al dente. One minute prior to end of pasta cooking time add the peas. Drain pasta and peas, reserving 1 c. of the pasta liquid.
Add the pasta and peas to heated skillet (where the bacon was cooked) over medium heat (you should hear a sizzle). Add egg mixture to skillet while turning pasta with tongs. Start adding reserved liquid to fortify sauce and make it creamy. Do not cook longer than 1 minute! You made need to remove from heat while incorporating all. Add 3 T. parsley, 2/3 of bacon, and keep tossing pasta with tongs. Serve garnished with remaining parsley, bacon, and some additional grated cheese.

Cold and Spicy Shrimp Salad

There it was! Right in the news feed on Facebook, providing a link to a blog site I follow called The Foodie Trap. The first thing that attracted me was the word "cold." Being in the 90's the last few days and cooking in a "kitchen" that refuses to cool down, this intrigued me instantly. Barely able to contain myself, I impatiently adapted the recipe to what I had available, without the hassle of running (once again) to the store.
Unbelievably delicious. The original recipe calls for buttermilk, but you don't really need it. It also calls for fresh chives and dill.....don't need it. And, it also calls for radish slices and grape tomatoes, but I had yellow and red pepper that I used instead. You could easily adapt this anyway you please.
The sauce is a perfect compliment to the shrimp and pasta, with delicate flavors from the chives, dill, and lemon. With just a hint of spice coming from the cayenne pepper. It's light, refreshing and would be perfect served at graduation parties, a luncheon, or any cook out.

This one's going on the Menu! 

Ingredients: 4 main dish servings
Heavily adapted from here http://trap.it/B6jswx

8 oz. uncooked pasta- I used Rotini
1 c. frozen peas
12 oz. frozen shrimp, thawed, cleaned, and chopped.
1/2 red bell pepper- sliced thin
1/2 yellow bell pepper-sliced thin

1. Cook pasta according to package directions to al' dente. 2 minutes prior to end of cooking time, add peas and shrimp to pasta water. Drain and rinse well with cold water; drain again.

For the sauce:
1/2 c. mayonnaise
1/4 c. milk
lemon zest of 1/2 a lemon
1 T. lemon juice
1 T. dried chives
1 t. dried dill
1 garlic clove- minced fine
1/8 t. cayenne pepper
Salt and pepper-to taste

Combine pasta/shrimp mixture with sauce and refrigerate for at least 2 hours (if you can wait that long). Serve this 'as is" or on some lovely lettuce leaves. Simply delicious.

Bring It!

With the daring, and a somewhat flagrant decision I have made on my own, it's tme to bring it to the table. With faith in myself, and a faith in the need to nourish, I hope and pray to sustain. My Mom, with all her quirks (and mine too), always taught me to follow my lead. My lead, being a love of  food, love of people.
Baby steps, Momma.
Here I go.
Kate's Cafe is launched!

"Skerred"...in Western PA

So I talked about it to my Hubby, my Dtr's, my cat...the Peaches. Moving on, to taking my love of food, and cooking, out to the General Public and serving it up.
I liken it to bearing my prostate, if I had a prostate, for all to witness and critique.
I did this previously, and put it on hold for reasons that I shall not indulge in, but, will gladly indulge that circumstances sort of took over.
This time, I'm serious and aim to please.
I reluctantly ponder how my Hub's puts up with me, the kids, or the cat for that matter. I digress.
"Hold the pickles, hold the lettuce, special orders don't upset us, all we ask is that you let us serve it your way".
What I have noticed, is an overwhelming patience that resonates from said clientele, while I work out the "kinks".
And the simple joy of satisfying. Whether it be a complex mixture of 'flava's', or a meatloaf, THIS is what makes me the happiest. For that, I would like to extend a profound, Thank You.

Grilled Chicken Alfredo Pasta

This recipe is heavily adapted from this: http://thepioneerwoman.com/cooking/2011/02/pasta-ai-quattro-formaggi/. I LOVE, LOVE, LOVE......this website! But I don't like goat cheese. Gasp! I don't like Pecorino (sheep's milk) cheese, either, for the record. So I played with it and came up with a gooey pasta dish that is not for the dieter in mind, but the recipe is very adaptable in so many ways. You could literally throw any cheese you like in here, serve it without the chicken, add more veggies, make it Cajun, or serve it with seafood.
Now THAT's a good recipe!

It is so rich, and decadent.

Serves 4 (with leftover pasta):
The Chicken:
4 boneless, skinless chicken breasts
olive oil for basting
kosher salt and fresh ground pepper
Cavenders blend seasoning
Baste both sides of chicken with olive oil. Season both sides with kosher salt, fresh ground pepper, then sprinkle both sides with Cavenders. Grill over medium heat until done. Set on cutting board and cover with foil. Start pasta.
The Pasta:
1 lb. penne pasta, cooked AL dente and drained.
16 oz. sliced mushrooms
2 c. heavy cream or half and half
1 c. milk-warmed in the microwave
4 large cloves of garlic, minced
1- 8 oz. brick cream cheese
8 oz. blend of shredded asiago, provolone, mozzarella cheese (Sargento has this).
In a large pot, saute mushrooms in a little bit of olive oil and season with kosher salt and ground pepper until liquid is evaporated and mushrooms are slightly golden brown, set aside on a dish. In same pot, add the heavy cream and bring up to a simmer, but not boiling. Add garlic and simmer on low heat for 3 minutes. Start adding the cream cheese, breaking up with a spoon, spatula, etc... to quicken the melting process. Pull out your whisk when the cream cheese starts to melt and start whisking to incorporate.
Now, start adding the shredded cheese blend in increments while whisking away. Keep adding cheese, and whisking until completely melted. It's going to be a little thick, don't panic. Start now to add the warmed milk, also in small batches, while whisking to incorporate. If it's still too thick, add a little more milk until it's... oh so creamy! When you have the consistency the way you want it, throw the mushrooms into the happiness and prepare yourself for the "ooh's and ahhh"s". Pour the drained penne into the cheese mixture and make sure you coat every last one of 'em!
To Serve:
Cut the chicken breasts against the grain (as pictured). Plate up the pasta heaven and set the breasts atop the pasta with a little extra sauce. If I had fresh parsley, I would have chopped it and sprinkled it on top of this dish.

Peanut Butter Blossoms for the lazy baker, via Bunny

Lazy baker, being me.
I'm not ashamed to admit it. And I even forgot to sprinkle sugar on the peanut butter blossom 'bars' that I so lazily decided to make into bars, since rolling out 1 inch balls was against my plan, and time, since I'm so BUSY and all....Not.
What turned out, was nothing short of, a lazy miracle!
Dredging through the archives of random recipes of a Mother in Law that I never had the pleasure of meeting, I found a very cryptic recipe for peanut butter blossoms. She wrote that recipe EXACTLY as I would have.....with measurements, but no definable instructions. In fact, the paper didn't even label the recipe as peanut butter blossoms, I just knew.
 I studied the way her penmanship was spot on, but to understand a recipe, minor details such as, what to next... need not be explained.

Bunny and I would have gotten along just fine.

Bunny's recipe: preheat oven to 375 degrees

1/2 c. oleo (I used room temp. butter)
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
Cream all ingredients together.
1- 1/2 c. flour
3/4 t. baking soda
1/2 t. salt
Add dry ingredients to butter/ peanut butter mixture gradually with electric mixer. Towards the end, I had to hand mix ingredients, as the batter becomes stiff. In a 13 in. by 9 in. pan, add dough and spread out with hands until evenly distributed. Bake in oven for approx. 14 minutes. As Bunny put it, "jam peanut butter cups". With Hershey Kissses, "jam" as many as you like, depending on bar size. I sprinkled with powdered sugar, post baking, since I forgot to sprinkle with sugar.

Chicken Tostadahhhhh's

Where do I begin? With the recent trip to the lovely and sunny Georgia and my introduction to tomatillos? Or the best salad I ever had the luxury to experience? Or the overwhelming pang of sadness I felt while listening to my oldest grandgirl speaking in a newer, almost grown-up tone? Or the much required trip to the local Georgian Publix grocery store, while fondling produce I can't find here...? Or the sense of depression I feel when I have to leave my family once again?
With every experience in my life, I have found the need to make lemon-aid out of lemons, and count my many blessings, in spite of my sometimes sad moments. Like that salad Gen made. Since I left Georgia, my brain has been salivating for layers upon layers of fresh flavors from that salad, not necessarily duplicating, but keeping the recipe fresh. Hers included a sweet chicken breast, slow cooked in cola and brown sugar, atop a bed of crunchy romaine lettuce, with so many levels of lime, cilantro, tomatillos, crunchy won-ton strips, basmati rice and beans, and a HOMEMADE ranch that rocked my world.....I could have slurped it from the bowl, it was that good.
I would happily drive the 1300+ miles this second if I knew she were preparing it again.
Regarding tomatillos, I need to locate seeds, so I can cultivate once the winter has released it's frozen, miserable grip up here in the northeast. Any suggestions? Tomatillos aren't exactly indigenous to this area, but I see no reason why I can't grow them here.
With that being said, my "lemon-aid" was this simple, fresh, recipe for chicken tostadahhhh's, brought me back for a second, to a wonderful, warm state. Complete with grandgirls, a fresh new house, new life/jobs outside of the military, and not a single uniform to be seen.

You could easily prepare this without the chicken if you wish, or add fresh tomatillos, or anything you like. The choices are endless.

Yields 6 servings

6- 8 inch flour or corn tortilla shells
3 large boneless, skinless chicken breasts, cut into 1/2 in. strips (across the grain)
1/2 of a dry packet of chili seasoning
2 cloves garlic, minced
1- 15 oz. can refried beans (heat this in a bowl in the microwave for 1 minute, it will spread easier when heated)
2 peppers, seeded and cut into strips (I used  red and yellow)
1 large onion,peeled and cut into strips
1 avocado, pitted and removed from shell, and diced or sliced.
1 c. romaine lettuce, cut into this strips
1 lime, cut into wedges
fresh cilantro, chopped for garnish
1/4 c. sour cream, thinned with 2 T. milk
1 c. shredded cheese-your preference
1 c. black olives, roughly chopped
3 scallions, white and green parts, chopped

Salsa Cruda
3 roma tomatoes, diced ( I would have used tomatillos, if they were available....waaah)
1/2 of a small red onion, diced
2 cloves garlic, minced
juice of 1/2 lime
juice of 1/2 lemon
2 T. fresh cilantro, chopped
2 T. olive oil
salt/pepper to taste
The key to this recipe is prepare all your ingredients ahead, this will make the prep oh, so easy. I had many bowls of fresh, chopped/minced/sliced ingredients, and it was well worth the effort. Make the Salsa Cruda first and set aside in the fridge while you prepare the rest of the ingredients. Combine the sliced chicken breasts in a bowl with the chili seasoning, garlic, and enough olive oil to blend all ingredients, set aside.
Saute the peppers and onions in a large skillet with a touch of olive oil, add salt/pepper to taste, until softened, but not over-done. Set aside pepper/onions onto a platter.
Rinse out skillet, and dry. Add enough oil (I used canola) to skillet to crisp and brown tortilla shells, about 1/2 in. in the skillet. Heat over medium to med-high heat, and cook shells until golden brown and crispy. Drain on paper towels and sprinkle with coarse kosher salt.
In another skillet, over medium high heat, add the chicken and saute until just cooked through.
The Assembly:
Arrange a tortilla shell on a plate. Spread refried beans as a base on shell. Add some chicken to the base, and then some peppers/onions. Then add some black olives, shredded romaine, cilantro, Salsa Cruda, and then drizzle with a spoon, the thinned sour cream. Top with avocado, scallions, and serve this with lime wedges.

Some things should not be messed with/ lesson learned # 5018

For example, my Mom's Chicken Cacciatore recipe. Though I've never been given the specifics of this recipe, I envision just that, my Mom's Chicken Cacciatore. Pieces of bone-in chicken, simmered low and slow, in a tomato sauce with green peppers, onions....and sliced black olives. I remember this from yeeeaaarrrs ago. Recently, I saw a recipe for Chicken Cacciatore (on the Internet) that peaked my interest and brought back these wonderful memories of this dish my Mom made a long time ago when we were kids.
So now the hankering begins.
In my less than stellar mind, I devise a plan that I shall adapt the somewhat fru-fru recipe (from the Internet), make it with boneless, skinless chicken breasts to make it leaner and leaning towards healthy...and get this....I was completely disappointed.
This Internet recipe, in combination with a less than stellar mind driven recipe, was not even close to what I experienced, or shall I say, was blessed with experiencing, as a novice food loving child.
Not that Chicken Cacciatore is complicated, just once again learning through experience, that there are certain things, whether they be in the grand scheme of things, or in this minimal case, recipes, you should not mess with.
Cacciatore is a reference to cooking "hunter's style." Which I certainly can appreciate. Do I think the hunters of yester-year had red bell peppers, a 28 oz. can of chopped tomatoes(complete with juices), a dry red wine, or boneless, skinless chicken breasts handy?
I should have caught the signs right there, while reading the recipe, and the history of Cacciatore...
And now, the hankering continues.
I shall right my wrong doing of today, consult with my Mom, and get this recipe to the level which it deserves...
Uncomplicated, un- fru frued, and downright delicious. Just like I remember it to be.
Thank you Mom for always keeping it real.

Red Velvet Cupcakes with Cream Cheese Icing

Oh...smack! Just when I went off on my mini-tangent about eating healthier, I'm posting this recipe. It is for Valentine's Day....that's my excuse, and I'm sticking to it. I found this recipe for the cupcakes in my beloved Southern Living Cookbook. And in true Southern fashion, it contains shortening and lots of eggs. The recipe said it would yield 3 1/2 dozen cupcakes, but for me it yielded about 24. I like my cupcakes on the generous side, not wimpy.  The recipe for the velvety-licious cream cheese icing is slightly twisted with almond extract, instead of vanilla. Oddly enough, I never LOVED cake, but I LOVE cupcakes. Perhaps it's the miniature, individual serving I love, or the sheer "cuteness" of the cupcake itself. Who knows....I can't explain it.

Either way, take some time to do something special for your loved one(s) this Valentine's Day, or any other day, for that matter. this one's a 'keeper.'

The cupcakes:
1 c. vegetable shortening
1/2 c. butter (1 stick), softened
3 c. sugar
6 large eggs
2 t. vanilla extract
1 (1 ounce) bottle red food coloring (yes, the whole bottle)
3 c. all-purpose flour
2 T. unsweetened cocoa powder
1 t. salt
1 c. milk
Beat shortening, butter, and sugar with electric mixer until fluffy on medium speed. Add eggs, one at a time, beating just until yellow disappears. Add vanilla and food coloring until blended.
Combine flour, cocoa, and salt in separate bowl. Add to shortening/butter mixture, alternately with milk, in batches, beginning and ending with flour mixture. I did this in thirds. Spoon batter into muffin tins, lined with cupcake liners, filling two-thirds full.
Bake at 325 degrees for 30 minutes until toothpick inserted in center comes out clean. Remove from pans and cool completely on wire cooling racks.

Cream Cheese Icing:
2- 8 oz. cream cheese, softened
1/2 c. butter, softened
1 t. almond extract
2 c. powdered sugar, sifted
Combine in bowl with electric mixer the cream cheese and butter until creamy. Add almond extract and blend. Gradually add powdered sugar in batches, again...I did this in three batches, until completely blended. You can use a spatula to apply icing, or a large bore icing tip. Decorate any old way you like!

I'm hungry for Margherita pizza...

With a soft and yeasty crust. Complete with San Marzano tomatoes. I want the buffalo mozzarella, sliced into thin rounds to set atop the sweet and savory sauce, laced with a suggestion of garlic, and the undeniable flavor of pure oregano. And the piece de' resistance...fresh leaves of basil, uncut and randomly placed on top of, and hidden in, the melty joyous-ness of mozzarella. Drizzled with extra-virgin olive oil, and baked.

This is my goal for tomorrow.

Confessions of a Foodie- Uncut

Please forgive me, for I have decided to announce, loud and proud....my sins, or admittances, for all to dissect, pull apart, and sneer at. For I am human, living and breathing on this beautiful earth, I too, stray from the "cardinal rules" of the gourmand. Some of my cheap, tawdry indulgences would include the following:

Beef ravioli, straight out of the can, whether it be minis or full sized.....love it.
Macaroni and cheese, straight out of the box. When the G-babies whine they don't like my homemade version made from "stringy cheese," I completely understand. Duh...
I still love maraschino cherries, especially in a can of fruit cocktail with EXTRA maraschino cherries.
Tonight I made a casserole from a well known canned soup provider with CANNED chicken, broccoli, cheese, and rice. It was yummy, and I made a dessert from pistachio pudding and Cool Whip, we were all very happy.
Put a bag of Cool Ranch Doritos in front of me, and it's gone.
Yesterday, at 4 pm, I was sick of cooking. Today, too. Tomorrow, I will be ready to cook again.
Still can't do the fast food, for the most part....though I do like Panera's 1/2 Turkey Sandwich with the 1/2 Caesar, even though the Caesar isn't a real Caesar.
Much to the dismay of my Hubbs, I can eat eat beans of any origin, straight from the can......no rinsing needed.
I love cream cheese. A.K.A......creme fresch. Still make blue cheese dressing from this beloved block of processed cheese.
Today I craved a chipped ham and bologna sandwich, complete with yellow mustard and american cheese.
I make many mistakes cooking and eating, on a daily basis, it's very humbling, very frustrating, and enjoyable.

Just keeping it real.

Greens and Beans on the Cheap and Skinny

Admittedly, this recipe derives from the Italian side of my heritage. In my never ending quest to shake things up a bit, instead of escarole, I used collard greens. Collard greens are under-rated and typically boiled to death with ham hocks, turkey tails (?), and/or fat back. Trying a new approach, I was quite smitten with the result. I like a bit of crunch with my veggies, it's a telling sign that says "Hello, I'm still in the form of a lush veggie, and all my nutrients are still intact!" There's a slight bitterness to collard greens, but the balsamic vinegar in this recipe was a weighty contender that sort of took away that bitterness.
Primary reason I went with collard greens: They were on sale for 50 cents a BUNCH....
Secondary reason: They looked delicious, blue-green in color.

So I go on to research the nutritional benefits of collard greens...Holler! Peak growth and nutritional value months are from October-April. Collard greens are loaded with phyto-nutrients, folates, Vitamin's C, A, K, b-complex. Also loaded with minerals, calcium, iron, zinc...to name a few. Related to the cabbage and broccoli family, this humble leafy green is a quiet powerhouse. And it's cheap!

Ingredients: (Serves 2-4)
2 bunches fresh collard greens
1 T. extra virgin olive oil
1 shallot minced
kosher salt (to taste)
fresh ground pepper (to taste)
2 T. balsamic vinegar
15 oz. can white beans-drained and rinsed (I used great northern)
Using a knife, remove stems from collard greens. Once stems removed, stack leaves and chop into large, bite-sized pieces. You will have to do this in batches. Now, you must wash the collard greens three times, since they are very sandy. Start by putting chopped collards in a large pot of water and get your hands in there, and mix and rotate leaves to loosen soil off. Lift collards out of water into a strainer, and rinse again with cold water, shaking off excess water. Do this again, while tossing leaves under water, and shake off excess water ( I did mine in a salad spinner).
Now, in a large skillet saute your shallots with the olive oil for about 2 minutes over med-high heat. Start adding the collard greens in batches. Add salt and pepper. Using tongs, keep turning the greens, until starting to wilt. Add balsamic vinegar, and continue to toss for about 2 minutes, until all leaves are slightly wilted. Add beans, toss, and cover with lid. Turn off heat and let sit (with lid on) for at least 10 minutes.

Where Have You Been All My Life Quinoa?

Even though it's been around 5000 years, I recently had the absolute pleasure of tasting this humble grain. Or is it a seed? Sort of resembles a mini barley grain, but has a slight nutty flavor, with a good chew to it. Quinoa (pronounced kee-nwa) is a species of Goosefoot that is specifically grown for it's seeds. Not only is it naturally high in protein (6 grams per dry 1/4 c.), it also contains essential amino acids which makes it a complete protein. Other major bonuses included in this gem, it's a good source of dietary fiber, phosphorus, high in magnesium, iron, and is gluten free.
Being a nurse, with a keen interest in nutrition, I feel a tiny bit obligated to offer a healthier approach to cooking and nourishing our bodies. My suggestions would start with simply reading labels, using what's in season, at it's peak for flavor and nutritional value, and sticking with food that is real, not processed, laden with trans fats and corn syrup, etc...
The occasional treat here and there is OK, we're only human. My downfalls would include Cool Ranch Doritos and EVERYTHING salty. Resolutions can be overwhelming, instead resolve to treat yourself and your body to a healthier approach to eating. Be grateful for everything that surrounds you, embrace living, and take hold of that steering wheel, you are, after all, driving your "ship."

Speaking of gratitude, I am surrounded by wonderful people in my life. Two of which, have shared their takes on Quinoa. The first is Marissa, my compadre at work, and Peanut....my kid. Two very different approaches at Quinoa, and one very happy Me! Thank you ladies for your contributions to this blog and my life.

Marissa's Curried Quinoa

1 1/2c. uncooked Quinoa
3 c. water
Cook according to package directions.Fluff with fork when done. Set aside.
1/4 c. plain yogurt (I used plain greek yogurt)
1/4 c. olive oil
1 t. white wine vinegar
1 t. curry powder
1/4 t. ground turmeric
1 1/2 t. kosher salt
1 t. ground black pepper
1/2 c. diced carrots
1/2 c. fresh minced cilantro
1/2 c. dried currants
1/2 c. golden raisins
1.2 c. dried cranberries
1/4 c. slivered almonds (I toasted mine)
2 scallions thinly sliced (white and green part)
Whisk together yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over fluffed, cooked Quinoa and blend. Add carrots, cilantro, currants, raisins, cranberries, and almonds. Mix well. Serve warm, cold, or at room temperature. The longer this sits and flavors meld, the better it is.

Peanut's Version-Yummy Quinoa

2 c. chicken stock or vegetable stock
1 c. Quinoa
Cook according to package directions. Fluff with fork when done. Set aside.
grape tomatoes-quartered (you be the judge as to how much)
1 avocado peeled, pit removed, and cubed
red onion-small dice (you be the judge as to how much)
fresh dill chopped
Diced cucumber-seeded and small dice
splash of olive oil
splash of white balsamic vinegar
salt and pepper to taste
Add all ingredients to cooked Quinoa and mix well. Taste and adjust seasoning as needed.

The Pursuit of Southern Cooking as told by a Yank-Part One

Southern Fried Chicken with Pan Gravy

Where's the mashed potatoes, you ask? Well, I am out of them. Any other of the 364 days of the year, you will find potatoes here. For some reason, I ran out without noticing....Hmmph! Then I thought, I should have made grits! Just showing my true Northern colors, once again. Grits would have been so good with this. Cheesy grits, with tons of butter... The key, I believe, to making proper Southern Fried Chicken is seasoning the chicken. Typically, this would be fried in shortening, but I used canola oil. You can use bone in chicken or boneless, such as breasts. The result is a crunchy, light crust, and tender chicken on the inside.

Preheat oven 275 degrees

1 c. buttermilk-seasoned with salt and pepper, in a separate dish
2 c. self-rising flour- seasoned with 1t. garlic salt, 1t. paprika, 1/2t. onion powder, 1t. black pepper, in a separate dish
3 large eggs-whisk in 2 T. water
Chicken pieces, bone-in, or- I used 5 boneless, skinless, chicken breast halves
Season both sides of chicken with salt and pepper. Add chicken first to buttermilk, then dredge into flour- shaking off excess, then into the egg bath, then again into the flour mixture. Set aside on platter until all pieces completed. Use enough canola oil (or shortening) in a large skillet until about 1 inch in pan. Heat oil over medium-ish heat until a splatter of water from your hand into oil starts to make a crackling noise. Add pieces of chicken to oil and adjust heat, if too high. With metal spatula, gently loosen chicken, if needed without turning. When underside is a light golden brown, gently turn over with spatula (do not use a fork, you will lose the juices this way). You should only have to turn chicken over once. This took me about 4-5 minutes per each side. When other side also a light golden brown, transfer pieces of chicken to cookie sheet. Bake in 275 degree oven for 30 minutes.

Pan Gravy

Discard all but 2 T. of the oil, reserving browned bits in pan. Return skillet to a medium-high heat and whisk in 2 T. all purpose flour. Cook for at least 3 minutes to remove flour taste. Add 1 c. chicken broth, and whisk constantly! You may notice it becomes lumpy when you add the broth, don't panic, but keep whisking until smooth. Add salt and pepper to taste, I like alot of pepper in this gravy. Continue to cook another 2 minutes while whisking. If it's too thick, add a little more broth until you've reached desired consistency. Serve over chicken. Pure Southern bliss...

The Pursuit of Southern Cooking as told by a Yank-Part Two

Buttermilk Biscuits

On what seems, a never-ending quest to improve my baking skills, these biscuits were in a word, delicious. Not as high as I would have liked them, but I sincerely believe it was due to a lack of owning a pastry cutter. Sound like a good enough excuse? Instead, I once again, improvised with the tines of a fork, and it was quite an effort. If you do make this recipe, please have a pastry cutter handy to make life a little easier. They were still flaky, buttery, and scrumptious. Since buttermilk isn't exactly a staple here, you can easily make your own (see recipe). While it's snowing here, visions of hot buttermilk biscuits transform me to another place, where it's warm AND sunny, where I find peace and solace (if only for a moment). Alright now, preheat your oven to 425 degrees...

1/3 c. cold butter-cut into cubes
2 c. self-rising flour
3/4 c. buttermilk (to make your own mix 1T. white vinegar into 1c. milk-let stand for 15 minutes)
Melted butter
Cut butter into flour with pastry cutter until mix is crumbly in appearence. Add buttermilk, stirring until dry ingredients are moistened. Turn dough onto lightly floured surface and gently roll out to 3/4 in. thickness. Cut with round cutter and assemble onto a cookie sheet. Bake for 12-14 minutes until golden brown. Brush tops with melted butter.

The Pursuit of Southern Cooking as told by a Yank-Part Three

Blueberry Cobbler

Nothing says Southern as a warm Peach Cobbler does. And NOTHING says love more than a fresh, ripe and juicy peach. But alas, the peaches offered at this time of year, come from Malaysia, or something like that, and are tasteless, and dry. You could substitute a 28 oz. can of sliced peaches in this recipe, but I opted for fresh blueberries, since they are readily available and delicious. This recipe is adapted from Paula Deen's, Savannah Country Cookbook, and it doesn't get anymore Southern than that.

Preheat oven to 350 degrees- use 8x8, 9x9, or 2 quart baking dish

1 stick of butter (would we have it any other way?)
2 c. white sugar
3/4 c. self-rising flour
3/4 c. milk
1 c. water (warm if your a Yank)
2 c. fresh blueberries washed and stems removed
Put butter in baking dish and place in oven to melt. In a separate bowl combine blueberries, 1 c. sugar, and 1c. water, stir until sugar melted. In another bowl combine flour, and remaining 1 c. sugar. Add milk slowly, while whisking mix to prevent clumps. Pour flour mixture over melted butter. Spoon fruit on top of batter and gently pour remaining liquid in. Do NOT STIR! Bake for approx. 45 minutes until golden brown crust and bubbly. When you remove from oven it will appear very runny, but I found if you let it cool for awhile (if you can wait that long), the berries become more congealed and easier to dish out. Serves 4 very happy people. PLEASE serve this with fresh whipped cream! Super easy...
Fresh Whipped Cream
1 c. heavy whipping cream
1/2 c. sugar
1 t. vanilla extract
Whip with electic hand mixer for about 5 minutes until soft peaks form.

The Pursuit of Southern Cooking as told by a Yank- Part Four

Sweet Tea

Just saying those words makes my mouth water. Typically down South, it is served heavily sweetened, no lemon. Up North, it's sometimes sweetened, diet, fruit flavored, and almost always served with a lemon. Southerners brew theirs in large containers and sit them in the sun. Up here, in Antarctica (just kidding), we don't have sun from October through April, so we have to improvise.

yields 1 gallon
Start with quart sized saucepan and fill halfway with cold water.
Add 13 regular sized teabags or 3 large teabags

Bring to a boil, then turn down heat to simmer and let teabags become concentrated in simmering water for about 15 minutes. Add 1 and 1/2 c. white sugar and stir to dissolve. Pour contents of this into gallon sized pitcher (sans teabags), and add cold water to fill the rest of the pitcher. Stir to blend. To garnish or not garnish? I prefer mine with lemon, but while I'm in the South, I follow the protocol...usually. Fresh mint would really bring this to a very Southern level.

Some things I Ponder about Food and Cooking

In a reflective mode, I ponder life's little mysteries in the kitchen 'Arena', such as the following:

1. When I eat an exceptionally healthy meal, why do I have an urge to follow up with something salty, sugary, or deep-fried (or all of the above)?
2. Why is it that when I'm looking for a particular, specific food item...I can't find it. And when I'm not looking, there it is, usually in bulk?
3. Sometimes recipe's just don't work, That's what "tweeking" means. Like making soft pretzels from scratch, and not boiling them in a PH rich, baking soda bath, prior to baking. A complete waste of yeast and flour.
4. Why does Summer last, like 3 weeks ( in northeast minds), and Winter lasts 8 months (in northeast minds)? Even potatoes and apples get old.
5. What did I ever do to deserve a sister in law, that GAVE me a Global Knife, without any written contracts, addendum's, or attachments. That knife is my most treasured, of all tools, in my kitchen.
6. Why do I get super excited when I find pretty, frilly, bamboo, fun, toothpicks at the Dollar store? I must admit, I bought 8 packs of them today.
7. Why do I have a set list at the grocery store, see one item that inspires me, and the list is completely changed at that moment?
8. And why is it, almost every time I go out to eat, I get an upset stomach, heartburn, and feel bloated?
9. I don't eat to survive, I cook for the pleasure...and love to share, and eat, said pleasure. Is that a bad thing?
10. I have yet to find a frozen, pre-made (convenience) meal I like and would recommend. Even the previously frozen veggies, in faux meal, are soggy and limp. It's like they're SCREAMING, "this just isn't right!"

Skinny Chicken Tortilla Soup

Skinny, meaning low fat, loaded with nutrients, and packed with flavor, without tons of fat grams and calories. It's about time I post a recipe without butter. I got this recipe from one of my lovely daughters, Rosebud. It's my adapted version of Weight Watchers Chicken Tortilla Soup, keeping it low fat, and keeping it real. I could not wait for it to finish and I'm not ashamed to admit I ate three bowls in one sitting! The flavors of cumin, cilantro, lemon, and lime brought this to a level of...WOW! Speaking of cilantro, I'm sort of funny about cilantro. I love it's pungent, earthy flavor, but I think too much cilantro can completely overpower a dish. In this recipe, it really was the high point of flavors that made this soup irresistible. It looks like a lot of ingredients, but I swear the recipe is super easy, and fast, to make. Thank you Babygirl for this little gem!

Ingredients: (yields approx. 12 cups)

1 T. olive oil
1 onion chopped
1 green pepper chopped
3 garlic cloves minced
1 T. ground cumin
3 bay leaves
fresh ground pepper- to taste
3 boneless, skinless chicken breasts-trimmed of fat and stuff
8 c. low sodium chicken broth
1 can corn drained (I used shoepeg)
1-15oz. can black beans drained and rinsed
1-15.5oz can cannelini beans drained and rinsed (original recipe calls for a can of white hominy)
1- 4oz. can chopped green chili's
1/2 t. chili powder
3 T. lemon juice
2 T. lime juice
1 T. Franks Red hot sauce
2 tomatoes chopped
1/4 red onion chopped
1/4 c. FRESH chopped cilantro
In a large pot or dutch oven, add oil to pan and heat. Add green peppers and onion and saute 5 minutes, until soft. Add garlic, cumin, and bay leaves and saute 1 minute. Add chicken breasts to pot, and then pour in chicken broth and pepper. Bring to a boil over high heat uncovered. Once at a boil, reduce heat to low and cover with lid to cook/poach chicken, about 20 minutes. Remove chicken to cutting board, allowing to cool, then shred chicken and return to soup pot. Add and stir in the rest of the ingredients, 10-19 into the pot. Bring back up to a boil on high heat, then reduce heat to low and simmer for 30 minutes. Enjoy.
Garnish suggestions: Baked Tortilla strips, fat free sour cream, chopped avocado, reduced fat shredded cheddar.