Pasta with Peas, Asparagus, and Pancetta

Eat your vegetables!! LOL! Not hard to do with this dish! This is soooooo delish! You have a beautiful combination of flavors and textures. You get a crisp verdant flavor from the asparagus, your sweetness from your peas, a salty crispiness from your pancetta, and then a beautiful citrus creamy decadent sauce, that's not too heavy. Oh so very tasty!!! I got this recipe from this months Bon Appétit. I am going to post the link for you. The only thing I did different was I used a different pasta, and of course if you know me, I added way more garlic. LOL! I think I used 4 very large cloves of garlic. What?? Garlic is good!!!!! Hope y'all enjoy!


Fettuccine with Peas, Asparagus, and Pancetta
Here

Rosemary and Mixed Peppercorn Steak with Pomegranate Glaze

This is a recipe that I adapted from the November '09 issue of Bon Appétit. It was really good. I will make a few adjustments next time I make it though. That's the fun part of cooking, you get to try a recipe and then change it up and make it different the next time, or more to your own taste. Next time that I make this I will be adding ALOT more cracked peppercorns(even though it looks like alot add more!!!) And next time I will grill it instead of searing it in the skillet. I think that will give it an extra depth of flavor. The sauce was great, it took mine longer than 5 minutes to reduce, but that's OK. The nice thing about this recipe is that you get a little heat from the peppercorns, but it is balanced nicely with the sweet glaze. I served this with a organic mixed green salad, because the store was out of arugula. I also made some mashed yucca, which is a great change from mashed potatoes.

Rosemary and Mixed Peppercorn Steak with Pomegranate Glaze:

1 1 1/4lb top sirloin steak
Peppercorn medley (McCormick sells a grinder that has this (red, white, green and black peppercorns)
2tsp fresh rosemary (chopped)
2.5tsp olive oil (divided)
1c pomegranate juice (make sure it is pure juice not concentrate)
4tsp brown sugar
2.5tsp balsamic vinegar (divided)
4c arugula (or whatever salad mix you like)
salt to taste

Bring your steak out of the fridge and let sit at room temp for about 30 minutes. Season both sides with a generous amount of salt, and Lots of the freshly cracked pepper (more than you would think). Add the rosemary 1tsp per side, and press this mixture into the meat. Heat 1.5tsp of olive oil in a large skillet over med-high heat (or heat your grill over high heat). If you are going to grill it I would rub the oil onto the steak. Add your steak, and cook to your desired doneness. For medium-rare is about 5 minutes per side. When done, place on a plate and cover loosely with foil while you make your sauce. Add to the skillet your pomegranate juice, brown sugar, and balsamic vinegar; boil this until it is reduced to about 1/4c of glaze (eyeball it) maybe 5 minutes or more. Season that to taste with salt. Toss your arugula (or salad) with the remaining 1tsp of olive oil and 1/2tsp of balsamic vinegar. Slice your steak on a bias, in thin slices, and place on 4 plates with your salad. Add in whatever side dishes you like, and you are good to go!

Chicken Fried Steak with Cream Gravy

I love me some chicken fried steak, I mean, come on!!!! I'm from Texas! For any of you non-Texans you might not understand this yummy fried obsession, but if you try it I bet you will then!! LOL! There are different ways of making it, different cuts of meat etc... But this is how I do it. So, I am going to attempt to make this into a recipe.. For me it's more of a method, I don't measure anything, or even time it.. Blame it on my Mom, she's the one that taught me. Hahaha!! So with that said, if y'all have any questions just hit me up and I will "type" ya though it. I serve this with mashed potatoes, and whatever else, deviled eggs and fried okra in this case, but whatever floats your boat..

Chicken Fried Steak: (I'm estimating the amounts on here, you can play with it)

4 Cube steaks( sometimes called "minute steaks", they are pre tenderized and hold breading really well)
1egg (beaten)
2c flour
1/2c milk
oil for frying (vegetable, or canola or similar)
salt and pepper
garlic powder

Pour flour in a shallow dish, season liberally with salt, pepper and garlic powder. Mix the eggs and milk well in a shallow dish, season with salt, pepper and garlic powder. Take your steaks, salt and pepper both sides and dredge in the flour, and then coat both sides with the egg mixture, and then back into the flour. Repeat until all are done. Heat about 1/4-1/2" of oil in a heavy skillet over medium heat. Cast iron is the best, but don't worry if you don't have one. You can tell when the oil is ready if you drop a sprinkle of flour in and it sizzles. Place the steaks in the oil(carefully please), you may have to do them in batches so you don't overcrowd your pan. Fry the steaks until golden brown on both sides. One way of telling when they are getting done is to listen to them. The bubbling will slow down. When they are done, place them on a paper towel lined plate to drain. Keep warm while you make your gravy.

Cream Gravy:
1/4c oil ( from the pan)
1/4c flour
milk (no skim please... at least 2%, whole is better. lol) no really it won't turn out with skim milk.
salt and pepper to taste

First: Gravy making is not an exact science.. That is my disclaimer. Use your eyes and and you will see when it is the consistency you like.

Drain all but about 1/4c of oil out of your pan when you remove the steaks. Try to leave in the yummy brown bits. Over medium heat, Add in the flour, and stir for a few minutes. It will be nice and light brown. Pour in your milk, while whisking. I didn't add an amount of milk because I have no idea. I would say depending on how much gravy you like maybe 2-4 cups. (Honestly I just fill up the skillet. We likey the gravy!) Bring up the heat to high, and whisk to prevent lumps. Let it come up to a soft boil, then reduce the heat to simmer, and simmer until you have your desired thickness. Season to taste with salt and pepper. Make sure you taste it, and adjust the seasoning.. Nobody wants bland gravy!! Well not in this house anyway. Serve immediately with the chicken fried steaks and what ever accoutrement you like..

Mexican Chicken Pot Pie

MMMMMM!!! Chicken Pot Pie, so good and yummy. What could be better?? How about a Mexican style chicken pot pie??? This is really, really good! It got rave reviews. Which is good since I was using mostly stuff from the freezer and pantry.. Like I said, it has been a really tight week financially. I think total cost on this from the store was $2.00. I already had the chicken shredded in the freezer from a previous meal, and all the spices and soup etc.. So for 4 servings @.50 each, add in a salad and you have a nice healthy meal for very little money!! Hope y'all enjoy it!

Mexican Chicken Pot Pie:
Serves 4

2 Burrito-size flour tortillas
1 can cream of mushroom soup
2c shredded chicken (cooked)
1 bag of mixed frozen veggies (thawed)
1 can chopped green chilies (4.5oz)
1/3c chopped cilantro
4 cloves garlic, minced
1tsp salt
1tsp cumin
1tsp chili powder
1/2tsp coriander powder
1/2tsp dried oregano
1/4tsp cayenne pepper
Juice of one lime

Preheat oven to 375°. Place one tortilla on the bottom of a 9"pie plate.
Mix the chicken, veggies, soup, chilies, cilantro, lime juice and seasonings in a bowl. Place over the tortilla in the pie plate. Even out the mixture.
Top with the 2nd tortilla, push ends down. Coat with butter,olive oil, or nonstick spray. Bake covered with foil for 20 minutes. Remove foil and bake for an additional 25 minutes or until top is golden brown and filling is hot.

Sloppy Joes with Chipotle in Adobo

Ok, everyone remembers Sloppy Joes right?? The kind our parents used to make(out of a can). Yeah, these aren't those. I promise!! LOL! These are super easy, quick and delicious!! I adapted this from a Rachael Ray recipe. I also like to add a little beer while adding the veggies in. Happy Friday y'all!!



Sloppy Joes w/Chipotle in Adobo:
4 servings

2TB olive oil
1lb ground sirloin, or whatever meat you like
1 large onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 chipotle in adobo, minced with 2TB of sauce. (You can find in the Latin section, chop and mix the rest and put in a baggie in the freezer for later.)
2TB brown sugar
2TB Worcestershire sauce
1 can tomato sauce (8oz)
4 rolls, or buns
1 avocado, sliced (optional)
salt and pepper to taste

Put the oil in a large skillet, over medium heat. Add in the beef and brown. Cook for about 4-5 minutes. Add in your bell pepper, onion, garlic, the chipotle and the adobo sauce. Saute for another 4 minutes, until the veggies start to soften. In a small bowl, mix the tomato sauce, Worcestershire sauce, and brown sugar. Add the sauce to the meat. Mix well, season with salt and pepper, bring to a boil then reduce heat to low and simmer for 5 minutes, stirring occasionally until thickened. Serve on the rolls, with slices of avocado.

Seared Pork Chops with Mushroom-Beer Sauce

Okie dokie!! Nothing fancy today, had to really watch the grocery budget this week. Things are TIGHT!!! So, I had some pork chops in the freezer. And I made my meal around what I already had, and then just picked up odds and ends. It's a great way to save money. Especially if you can buy meat in larger packs, and separate them at home and freeze!! Great money saver!! In fact the only thing I spent money on for this meal was the fresh mushrooms, I had everything else on hand.. Which is good for the wallet, and tummy!! Oh, and this meal is actually really healthy!! Imagine that?!? LOL!

Seared Pork Chops with Mushroom-Beer Sauce:

4 Boneless pork loin chops
2TB flour
1TB butter
1TB olive oil
8 oz fresh mushrooms, sliced
1 sm onion, diced small
2 cloves garlic, minced
1 can or bottle of beer
1tsp dried thyme
salt and pepper to taste

Salt and pepper both sides of your pork chops. In a plate mix the flour and some salt, pepper, and thyme. Lightly bread the pork chops in the flour mixture. Melt the butter and oil, in a heavy skillet over medium-high heat. Sear the pork chops on both sides until golden brown. Remove. Add in the onion, garlic, mushrooms, and thyme. Saute for 1-2 minutes. Add the pork chops back in, with the beer. Bring to a boil, reduce to simmer and cover. Simmer for at least 12-15 minutes.(until tender) Remove chops, season the sauce to taste with salt and pepper. If sauce is not thick enough, in a small bowl mix 1TB cornstarch with 1/4c cold water. mix well. Stir into the sauce, and simmer until thickened. I served this on a bed of spinach, or you could also serve with mashed potatoes, or noodles.

Cubano Mac & Cheese

Happy Tuesday everyone! Decided to make Rachael Ray's Cubano Mac & Cheese today. It's really good. It's based on a Cuban sandwich. Ham, pickles, mustard, Swiss cheese, and in this case hot sauce.. YUM!!! It's a wonderful combination of flavors. Don't be scared! I know it sounds like an odd combo, but it's delicious!! Trust me my picky husband even likes it! ;) Here's the link.

Cubano Mac & Cheese:

here

Outside In Blue Cheese and Cayenne Bacon Burgers

Have y'all just ever had one of those days?? Ya know, the kind where nothing goes right and you just want to crawl in a hole and hide and come out the next day?? Yeah, today was one of those days. But you know what makes me happy? BACON!!! And burgers, and cheese.. They are just those kind of comforting decadent foods that make your soul smile! So I've been experimenting with these "Jucy Lucy" burgers, ever since I saw them on Man VS. Food, and Food Wars. Molten cheese inside of a burger.. Get out!!! Yummy!! How could you go wrong? So here's today's experiment, which was supremely delicious. Hope y'all are having a better day than me. Much love to ya!!

Outside In Blue Cheese and Cayenne Bacon Burgers:
Serves 4

2 lbs ground chuck
8 slices of bacon(cooked) 4 crumbled, and four in half(for the top)seasoned with cayenne pepper.
4oz blue cheese (crumbled)
2oz Swiss cheese (optional)
4 hamburger buns
Grill seasoning (or salt and pepper)
cayenne pepper ( optional)

Separate the beef into 8 equal sections, flatten into a thin patty about 1/4" thick. Put the 1/4 the amt of bacon, blue cheese and Swiss in the middle (in a mound). Put a second patty on top. Seal well!!! Season both sides with grill seasoning. Put on a plate and repeat with the remaining 3. Put in the refrigerator for about 10 min. Start grill, for gas heat to 400°. Put burgers over direct flame. Close lid. Cook for 8 minutes, flip and poke a hole or two with a toothpick to release steam. Continue to cook on 2nd side for 7 minutes. Remove and set on a plate. Place buns on grill briefly to get a little char, remove. Assemble your burger and add the other strip of bacon. Can add pickles, lettuce, tomato or grilled onions. Whatever floats your boat.

Shrimp Scampi with Orzo

Ok, here is a super fast yummy dinner. This would be great when you just get home from work, or just don't feel like standing in the kitchen very long. It's garlicky, buttery, lemony ( is that even a word?). LOL!!! It's good I promise! You can play with the amounts of the garlic. I guess you could leave out the lemon and hot pepper flakes completely if you wanted to. That is the joy of cooking!! NO RULES!! I like that! I'm a little rebellious I guess! So here ya go!

Shrimp Scampi with Orzo:
Serves 4

3/4c orzo (rice shaped pasta)
1lb uncooked shrimp ( peeled and deveined)Dust with a little flour
4TB butter (divided)
2TB olive oil
4 cloves garlic minced
4 green onions sliced thinly
1/2c dry white wine
red pepper flakes
salt and pepper
zest of one lemon
juice of one lemon

Cook orzo in boiling heavily salted water in a large sauce pan. Cook until al dente. about 8 minutes. ( drain)
Melt 2TB butter, and the oil in a heavy skillet over med-high heat. Add in garlic and a pinch of red pepper flakes. Saute for about 20 seconds. Add in the shrimp and saute about 2 minutes. Add in the green onion and lemon zest, toss for about 1 minute until shrimp are opaque in the center. Add the wine and lemon juice cook until wine boils (about 1 minute). Stir in remaining butter, and season with salt and pepper. Put pasta in a large bowl and top with shrimp and garlic sauce. Garnish with extra green onions and parmesan cheese.

Rouladen, Rot Kraut & Spaetzle

I love German food. It is so simple, yet so flavorful, and hearty!! I've got three recipes for you. The Rouladen recipe is one I got from a friend that is from Heidelberg, Germany. It is a beef roll with mustard, bacon and pickle. That is the way they "roll", haha!! They add sour kraut to the traditional Rouladen. If you don't like sour kraut you could always leave it out.

Rouladen:
4 Beef steaks (look for Milanese cut) 3"wide about 1/4" thick
4 Dill Pickle Quarters
8 slices of regular bacon ( not thick cut)
mustard
salt & pepper
sour kraut
3TB oil
1 box beef stock
1 small onion diced
2TB Cornstarch mixed into 1/4c cold water

Salt and pepper one side of the beef, spread a thin layer of mustard on. Place 2 strips of bacon on the meat. Put a little layer of sour kraut over the beef, and then put a pickle spear at one end of the beef. Roll tightly into a roll, and secure with kitchen string or a toothpick. Repeat with remaining 3. Heat the oil in a large pan over medium high heat. Sear the rolls on each side till brown. Add in the diced onion and the beef broth. Cover and simmer for 45 min. to an hour. Take out the Rouladen and let rest, covered. To make the gravy add in the cornstarch slurry to the beef broth. Bring to a boil, whisking and reduce heat to simmer to thicken. Season with salt and pepper to taste.

Spaetzle: (Dumplings)

3c flour
2 eggs (beaten)
1c water
1tsp salt
pinch of nutmeg
4TB butter

Mix flour,salt and nutmeg in a bowl, make a well add in eggs and water, and stir till combined. Bring large pot of salted water to a boil. Put the dough, in batches into a zip top back greased with cooking spray, cut off the corner of the bag. Squeeze the dough and use kitchen shears to cut into small pieces into water. Cook until they float. Pull out and drain on a plate, repeat until done. Put the butter in a small skillet and warm over medium heat until browned. Toss with Spaetzle.

Rot Kraut: (Red Cabbage)

1 small red cabbage(shredded)
2 green apples (peeled and grated)
4 cloves
1 bay leaf
1/2c red wine vinegar
1tsp salt
1tsp sugar
1c water
1TB Oil
salt and pepper

Put cabbage, apples, bay leaf, cloves, salt and vinegar in a zip top bag. Mix well. Put in fridge, let marinate at least 4 hours best if overnight. Heat oil in large pot, add the cabbage mixture the water and sugar and simmer till tender. Season with salt and pepper.
Serve Rouladen and Spaetzle topped with gravy with the Rot kraut on the side.

Stacked Chicken Enchiladas w/Salsa Verde & Habanero Pickled Red Onions

MMMMMMM!!! I likey the spicy!! I adapted this recipe from Bon Appétit. I have been wanting to make this for almost three years now, I just never got around to it, so I decided let's do it!! This was such an amazing flavorful, spicy (but not too spicy dish. You could take a lot of short cuts with this one if needed, you could buy a rotisserie chicken. ( 2c of shredded chicken is about 1/2 the chicken). You could shred and freeze the other for later. You could also use a jarred salsa verde to save some time as well. The pickled onions, were nice!! If you don't like things as spicy you could substitute the habanero for a serrano or even jalapeno. The only adjustments I made were: on the salsa I added an extra jalapeno, and a little extra cumin and I added the juice of one lime. I also made it the day before so the flavors could marry. On the enchiladas, I just added an extra roasted poblano. What?? I can't help it!!! I like hot peppers!! LOL! :) I hope y'all enjoy!!

Stacked Chicken Enchiladas:
Here

Salsa Verde:
Here

Pickled Red Onions:
1lbs red onions peeled, halved and sliced into 1/8" slices
1 1/2tsp salt
1/2 tsp dried oregano
2 tsp cumin
1c lime juice
1/2c white vinegar
1 small habanero pepper ( slice small slit in the bottom)

Mix all ingredients in a gallon freezer bag, mix well. Squeeze out extra air, put in a bowl, and weigh down with a small plate. Put in the fridge, and marinate at least 24 hours. ( Can be made a week in advance)

The Ultimate Spaghetti and Meatballs

Ever since I saw this recipe in Tyler Florence's Ultimate Cookbook and made it, I cannot make myself go back and make meatballs any other way!!! They are moist and tender, robust, flavorful and just all around amazing.. I am going to post the link to the meatball recipe and his pomodoro sauce recipe.. You can always use your favorite jarred sauce, but I prefer to make my own ( I've even changed up his recipe a little, shhhhh!!) LOL! These meatballs are seriously as big as my fists!! They are massive! When I make this I make sure to get as many of the ingredients as possible organic, and for the meatballs I just use ground beef(grass fed, organic) I don't use the pork. Whatever you do just make sure your meat is no leaner than 80/20. (Otherwise they will be dry.) That's pretty much the only thing I change on the meatballs. On the sauce.. I double the garlic, and I use all the juice from both cans of San Marzano tomatoes. I also add in red pepper flakes, and dry wine(about 1/4-1/2c). Trust me this recipe is worth every penny and every ounce of time.. You will love them!!!

Ultimate Spaghetti & Meatballs with homemade Pomodoro Sauce:
here