A FAT GIRL'S FANTASY

MEXICAN TURKEY SAUSAGE

2011-08-01T18:17:00.000-07:00

Hey everyone!

I hope everyone is doing great out there in cyberspace. This past weekend I had a BLAST hanging with my family. Every summer we have a quasi family reunion. I was super busy from Thursday morning until Sunday evening, cooking and prepping to feed our massive clan. I made several side dishes including marinated mini heirloom tomatoes w/ mozzarella and homemade croutons. I made a tangy Cucumber and Carrot salad; Mini Potato Medley Salad, and Roger Mooking's Pasta Salad w/ Green Onion Dressing. I will share those recipes with you at a later date and time. I want to focus on the Turkey Breakfast Sausage Patties I made for breakfast on Sunday morning.

My cousin from Philly came down with his daughter Jade and they are Muslim and don't eat pork. So I had to make an alternative breakfast meat. I had a pound of ground turkey that I through some familiar Mexican spices in to and created a delicious sausage. The sausage is so good, you will be fooled as to what type of meat it is. Your first guess would not be turkey. Try it and tell me what you think! Enjoy.

MEXICAN BREAKFAST SAUSAGE

1 pound of Ground Turkey
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 tablespoons kosher salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
2 teaspoon Spanish Paprika
2 teaspoons Cumin
2 teaspoons Chili Powder
2 tablespoon Brown Sugar
1 tablespoon of Olive Oil

Combine all ingredients together in a medium size bowl except for olive oil. Heat skillet to medium heat heat and add Olive Oil. Form the meat into 3oz size patties and cook for 3 to 4 minutes per side. Makes approximately 15 patties.

TASTY TIPS

This sausage goes well with eggs and potatoes.

You can make the patties and lay them out on a cookie sheet and freeze them. Once frozen you can place them in a plastic bag and take them out of the freezer as needed.

SAN FRANCISCO MY WAY

2011-07-13T07:17:00.000-07:00

For three weeks in June I spent time in the lovely town of Burlingame, a town right outside of San Francisco. Of course I was there for work, but I got a few opportunities to get out on the town to and experience what San Fran had to offer.

I went out in the city to have a day of shopping, but before we did any real shopping, we had to eat! We lucked up on a great restaurant called Straits. There are several Straits restaurant, one most notable is the Straits in Atlanta owned by Rapper/Actor Ludacris.

My friend and I decided to share an appetizer. We decided on Fresh Spring Roll, filled with Prawns, Chinese sausage, Jicama, carrots, eggs served with spicy hoisin.

We then got two different entrees with a side of Coconut rice to share. She got Spicy Basil Chicken and I got Butter Chicken. They both were excellent, but my pallet leaned more towards the Butter Chicken. It was tender and rich, without being heavy. Just simply delicious. The portions are small. It's a fusion restaurant, so don't go thinking it's your regular around the way carry-out Chinese joint. The food is quality and the wait staff was awesome, except we got Jasmine rice instead of Coconut (No biggie). I highly recommend Straits!

I lived in California for about a year and I became unhealthily addicted to In-N-Out Burger. They are juicy and fresh and I especially love that they are wrapped in paper. I don't know why. I guess it's like a gift you have to unwrap! I have a secret tip. When you go to In-N-Out ask for the Animal Fries. They aren't on the menu, but it's the fries covered in cheese, grilled onions and the special sauce they put on the burgers. Yum Yum grease!

To continue down the fried food fairway, I end up at Happy Hour at Kincaids. It's high end seafood restaurant off of the bay. I don't do white table cloth places in general. It's usually over priced with a whole lot of pomp and circumstance, often times leaving you gassy or dissatisfied. BUT, I always make exceptions to the rules, especially when you fry things. I had potatoes 3 Ways. Regular French Fries, Sweet Potato Fries and Truffle Parmesan Chips. I also ordered buffalo wings. AMAZE. Deliciousness.

I'm not one for hotel food. It lacks creativity. I mean really. How exciting is a Grilled Chicken Cesar Salad? I'm not bad mouthing the salad, but if you order that at your hotel restaurant, you will be just as sad as the lettuce they serve you. I have stayed at the Hilton in Burlingame many times and each time I go I look forward to one thing in particular. Belgium Waffles!!! Boy oh boy. I have never had waffles better than the ones at the Hilton Hotel. The waffle is crisp, but light and soft in the middle. Then it is topped with fresh strawberries and whipped cream and syrup. I have to stop writing about it. I'm getting weak just thinking of that waffle. See for yourself!

Oh yeah. That is melted butter. Mmmm. I had a nice Bento Box from a Japanese Restaurant and had dinner at a not so great restaurant called Steel Head Brewery. I ordered a flank steak and it came to me chopped in pieces over a bowl full of soupy mashed potatoes. Bleh! Eh. I'm so over the "Bar and Grill". No disrespect. The cheese fries were good, but it's a no brainer to make cheese fries. I'm not wowed. Despite a few hiccups I really enjoyed my eating experience. There is so much great food in San Francisco. Go forth and eat!

TASTE OF CHICAGO

2011-07-11T08:10:00.000-07:00

So I've been avoiding writing about my trip to Chicago, not because I didn't enjoy myself, but actually quite the contrary. My food experience was AMAZING! I've been intimidated by the amount of things I have to say and show you about Chicago.

So almost 2 months ago I went to Chicago for work. I stayed at the Intercontinental Hotel, which, I have to say was pretty swank.

My goal was to eat an authentic Chicago Style deep dish pizza and to have an Italian Beef sandwich and an Italian Sausage. And to my excitement I was able to accomplish my goal and even having two items on the same sandwich. I really went overboard. No doubt about it. My bad eating for the past has caught up with me, but that's a different blog. You want to see and hear about THE FOOD!

I started my week off with a little Happy Hour at McCormick and Schmicks. Now, if you've never indulged yourself in a M & S Happy Hour you aren't living life to the fullest. They have 1/2 pound cheeseburgers with fries for 3.50. CRAZY TOWN! I did not buy the burger I got me a glass of prosecco with ahi tuna tostadas for 2.95!

So that was a great little app! I have a love of all these crunchy, salty and cheesy, so it was only fitting that I get the potato chips w/ blue cheese sauce on top.

Yeah, that was delicious. So, these things weren't "Authentic Chicago" You can go to any M & S and probably purchase the same items. (And thank God for that!)

I'm a beefy kind of girl. I know a lot of folks that don't eat red meat, and I feel sorry for you. I decided to get an Italian beef sandwich. It's thinly sliced steak that has been marinated and cooked perfectly and they take a nice Italian roll and dip it in the au jus, then top it with hot pepper. Delish! I decided to go a step further and get the Italian Beef WITH the Italian Sausage on top. Yeah. It was disgustingly delicious.

Thank you Al's Beef. Your sandwich took a day off of my life and I'm OK with that.

So of course I had to try the pizza. Again, I went overboard. No one told me that a small pizza was going to weigh 15 pounds!

Looks tame right? Just some bread and cheese and sauce. No Harm, no foul, until you take a look at what is on the inside....

Good googly moogly. That thing was filled to the brim with salty meats and stringy chewy cheese. I was in fat girl HEAVEN. The clouds parted, the sun shined and an Angel got his wings, wings deep fried and tossed in buffalo sauce. Can't you hear the birds singing? Oh no, that's just my heart beating faster from the cholesterol clogging my arteries. Giordano's Pizza is the place to get a great Chicago Deep dish!

After all of that, I decided I needed to get out and walk the city. It was the least I could do, seeing as though I was eating my way through it already. I headed to Millennium Park.

Enjoy my touristy pictures.

I did the best I could with my cell phone camera. Don't judge me. Actually, go ahead and judge me. I'm cool with that.

OK, so I'm walking around. It's hot. I'm hungry. What to do, where to go? AHA! I found this keen little gourmet sandwich shop. I was excited to find out that it was owned by Master Chef Judge Graham Elliot.

The shop was galled Grahamwich. Cute, huh? But who gives a crap about the name. How was the food? I ordered a Ruben sandwich house cured w/ ridiculous sauerkraut. PS I HATE sauerkraut, but Graham, you chunky SOB, you made me a believer. I also ordered a lemon lime soda, that they make on site. It was crisp and not too sweet. I think it was better than your favorite store bought lemon-lime soda. Just my opinion.

I polished off that sammi with ease. As I'm getting up to go, I notice people are leaving with little cups of ice cream. It was a very hot day in Chicago and I felt I deserved a little ice cream treat. I think I wet my pants after the first bite. Perfect vanilla soft serve w/ warm Nutella and caramelized banana. I started walking out the door and eating it as I walked, I became so overwhelmed I had to sit down to finish it.

Sex in a cup! Whew!

On my last night in Chicago, the company I work for took us all out to dinner at M & S again. I got a pretzel crusted white fish and I tried my first mussel and ate clams. I'm not a huge shellfish fan, but I would try it again! I'm growing y'all!

I hope you enjoyed my tour of Chicago. Next up, San Francisco!!

MEXICAN LASAGNA

2011-05-18T10:21:00.000-07:00

Yes. I know there is no such thing as Mexican Lasagna. It's the technique and outcome that is reminiscent of an Italian lasagna. You can call it Mexican tortilla casserole if you lasagna purist feel so moved to do so.

I came up with the recipe when my God Sister Jasmine (go visit her blog) and her boyfriend came to visit. I wanted to cook something that would feed a few people and that would be good for me to take to work for lunch. It has a delicious creamy texture with bold south of the border flavors. Very affordable and easy to make for the busy cook. Tell me what you think....

MEXICAN LASAGNA

4 10 inch flour or corn tortillas
2 cups of Mexican cheese (or a mixture of cheddar and monterrey)
1 cup of your favorite salsa
1 can of plain tomato sauce
1 15oz can of beans (I used vegetarian baked beans, but any kind you like will do)
1 pound of lean ground beef
1 15 oz can of corn
1 clove or garlic minced
1/2 a medium onion diced
1 tsp Cumin
1 tsp paprika
1 tsp chili powder
2 tbsp Cilantro
1 tbsp Olive Oil
Salt & Pepper

Preheat oven to 400 degrees.

In a skillet on medium high heat saute the onion and garlic in the olive oil. Add and brown the ground beef. Season the beef with 1 tbsp cilantro, cumin, paprika, and chili powder with salt and pepper to taste.

In a separate pot heat the tomato sauce and salsa season with a sprinkle of salt and pepper. Let it come to a simmer and then turn off.

You will need a 9 x 9 baking pan. Spray the pan with cooking spray or rub with olive oil. Spoon a little of the tomato sauce at the bottom then laying the first tortilla down. Add more sauce, layering with the ground beef mixture, beans, corn and cheese. Top with another tortilla. Repeat until you have four layers. Topping it with remaining sauce and cheese.

Bake at 400 for 15 to 20 minutes or until cheese is melted and bubbly. Top with remaining Cilantro.

TASTY TIPS
This dish freezes beautifully. If you want to make ahead of time and then eat later, bake frozen on 325 for 45 minutes. Delicious!

Omit ground beef and add rice to make vegetarian.

Also, you can top with your favorite condiments like a dollop of sour cream or some fresh guacamole!

POULET YASSA with CUMIN CARROTS (Senagalese Stewed Chicken)

2011-05-18T08:29:00.000-07:00

Boy oh boy! Let me tell you about THIS here recipe! So I've been fortunate to work my schedule out at work so that I only work two days. Two very long days mind you. Anyway, I've had a lot more time to cook and play with flavors and textures.

A few months ago, one of my coworkers who is from Senegal, suggested that I try a traditional dish called Poulet Yassa, which consists of a whole chicken cut up and a gaggle of onions and fresh lemons. You marinate the whole bunch for 24 hours. You can grill or broil the chicken and you stew the onions down to a delicious sweet, tangy sauce. When I made it the first time the chicken was very dry, but those onions, DEAR LORD, those onions were fantabulous (Yes, I know that isn't a word, but it should be dammit).

Last night I was struggling as I usually do to figure out a proper dinner. I took out some chicken breast from the freezer. I recently bought a large bag of Vidalia onions for 2.99 from the grocery store. Before I knew it I was using my mandolin and slicing onions. I didn't marinate for 24 hours obviously, but I feel like the recipe I created was far better than the original. I've posted the original recipe and my reinvented version. You tell me which one is better....

ORIGINAL (Found on www.Whats4eats.com)

4 to 6 servings

Ingredients

Chicken, cut into serving pieces -- 2-3 pounds
Onions, thinly sliced -- 4-6
Hot chile pepper, minced -- 1-3
Lemons, juice only -- 4-5
Dijon mustard (optional) -- 2 tablespoons
Peanut or vegetable oil -- 1/4 cup
Salt and pepper -- to season
Oil -- 2-3 tablespoons

Method

Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
Adjust seasoning and serve with rice, fufu or couscous.

MY RECIPE

INGREDIENTS

1 pound Boneless Skinless chicken (Breast or Thigh)
1/2 cup of self-rising flour
3 or 4 large onions
1/2 cup of Lemon Juice (fresh squeezed or from concentrate)
4 cloves of garlic diced
Red Pepper flakes
Peanut Oil (4 tbsp for marinating and 3 tbsp for frying)
1/2 cup White Wine
1 cup Chicken Stock
1 tsp Thyme
Salt & Pepper
Parsley chopped

Slice onions in thin rings (preferably with a Mandolin). In a non-reactive bowl (plastic or glass) mix the onions and half of the diced garlic, 1/4 cup of lemon juice, sprinkle of red pepper flakes, a sprinkle of salt and pepper, 2 tbsp of Peanut Oil. Cover and let marinate for 2 hours.

One and a half hours in to your marinating your onions prepare your chicken. Cut each breast in to 3 large pieces. Marinate in 2 tbsp of Peanut Oil, remaining garlic and lemon juice. Sprinkle with salt and pepper and red pepper flakes. Let it marinate for 30 minutes.

In a large heavy skillet (preferably Cast Iron) heat 3 tbsp of Peanut Oil on medium high heat. Put the self-rising flour in a plate, sprinkle in a little salt and pepper. Coat the chicken pieces in the flour. Brown the chicken in the oil. Do not cook through, just brown on each side. Remove chicken from the pan. Add the onions and the marinade to the skillet. Simmer on medium for about 10 to 15 minutes.

Add the chicken back to the pan. Let the chicken simmer in the onions for 10 minutes. Add the wine and the Thyme. Let simmer for 5 minutes. At this time the onions should be getting brown and soft. Add the chicken stock and let the onions and liquid come to the consistency of a gravy. Sprinkle parsley.

Serve with Jasmine White Rice and my Cumin Carrots (recipe below)

CUMIN CARROTS

6-8 large carrots chopped
1 tbsp of olive oil
1 tsp Cumin
1 tbsp honey
Salt & Pepper

Heat a skillet on medium heat add olive oil and carrots. Cook on medium for 10 minutes covered, stirring frequently. Season with salt, pepper and cumin. Continue to cook for another 5 minutes or until the carrots are tender. Add the honey and serve.

TASTY TIP
If it is taking a long time to cook your carrots put a splash of water in the pan and cover to steam your carrots and soften them up

LEMON RISOTTO

2011-03-18T08:22:00.000-07:00

Hey y'all! It's been awhile since I last posted. I've been busy with my other blog. www.Dwann.me Stop by and take a look if you want to see my other writing.

I wanted to share with you a delicious recipe I created last night. I made bacon wrapped chicken, sugar snapped peas and lemon risotto. All of which were amazing. The best out the bunch was by far the Lemon Risotto. So here is my recipe! Enjoy.

LEMON RISOTTO
1 cup Aborrio Rice
1 quart White Wine flavored Chicken Broth
2 cups water
2 garlic cloves minced
1/2 red onion minced
1 tbs olive oil
1 tbs butter
1/2 cup Parmesan Cheese
2 tbs heavy cream
Zest of one lemon
Juice of half a lemon
Salt & Pepper to taste

In a separate pot heat the chicken broth and water. In a saucepan with a round bottom, heat to medium add the oil, garlic and onion and saute until soft. Add the rice and lemon zest and saute for another 2 minutes. Ladle the hot broth into the rice one ladle at a time, stir until it is absorbed. Repeat this for 20 minutes. The rice should be Al dente, but with a creamy texture. At the end add the cream, lemon juice, cheese and salt & pepper to taste. Serve immediately. Serves 4

TASTY TIP
If you can't find wine infused broth you may substitute one cup of water with white wine.

Don't leave your risotto unattended. You must keep constant watch, but believe me it is worth the effort!

Happy Eating!

CHORIZO HEAVEN

2011-01-26T17:22:00.000-08:00

Hey all! Hope things are all good in the neighborhood! I know it's been awhile since I posted, but I felt I owed it to myself and to you to upload a new recipe.

1/2 pound of Chorizo Sausage (Johnsonville Brat, preferred)
3 Medium Potatoes (Yukon) Peeled and Diced
1/2 cup of chopped red peppers
1 Medium Shallot diced
1 clove garlic chopped
1 cup of button mushrooms
2 tbs Olive Oil
S&P to taste
2 tsp Dried Parsley
Grated Manchego (Optional)

Grab a large cast iron skillet. Set the heat to medium/high. Chop your veggies and potatoes. Add oil to the hot pan. Make a slit down the length of the Chorizo sausage. Remove sausage from casing and drop in to the pan, breaking in to bite size pieces. Let brown for 2 minutes, rendering some of the red oil. Add the veggies. Brown for 10 minutes flipping every 2 minutes. Add salt and pepper. Lower heat to medium/low and cover for 5 minutes or until potatoes are tender. Sprinkle with dried parsley and cheese before serving.

Serves 3

TASTEE TIP

Serve with soft scrambled eggs and buttered toast for breakfast or with some steamed veggies for dinner. This is a quick one pan dish filled with delicious Mexican flavor with little effort.

BEER BREAD

2010-11-30T07:55:00.000-08:00

Hey folks!

Sorry I've neglected my foodie friends. I've been focused on my other blog www.Dwann.me and some other projects, but I just had to share this recipe with you for an easy delicious Beer Bread. It is the most simple bread I've ever had the pleasure of making. I hope you enjoy!

BEER BREAD

3 cups self-rising flour
2 Tbsp sugar
1 12oz light beer (room temp)
1/2 stick of melted butter

Combine flour and sugar. Place the can/bottle of beer in hot warm to bring up the temperature. Set the oven at 375 degrees F. Mix the warm beer into the flour mixture. Be careful not to over mix. Let the bread sit and rise for 30 minutes. Cook for 45 minutes and then pour the melted butter over top and cook for an additional 15 minutes. Serve hot!

Easy peasy! Hope you like it!

STRAWBERRY GLAZED CHEESECAKE CUPCAKE

2010-09-07T14:42:00.000-07:00

Hello Friends! I hope you all had an amazing Labor Day weekend? I know I did. Since my father's passing, I have really been picking up the slack in making meals for the household. I'm cooking so much more than before, which is a good thing. We had a nice family cookout yesterday, in which my brother was head of the grill. I was in charge of prepping everything. I seasoned meat, chopped and cooked fruits and veggies and made Sangria. I had a vision the night before on making a desert. Everyone is all in to cupcakes, so I decided to make a mini cheesecake in a cupcake paper liner! Come with me, if you will, and taste these delicious little gems!

STRAWBERRY GLAZED CHEESECAKE CUPCAKE

Makes 12

Filling
2 8oz packages of Cream Cheese
2 eggs
1/2 lemon
3 tsp all purpose flour
2 tsp vanilla extract
1/4 cup granulated sugar

Crust
1/4 cup shortbread cookie crumbs
3 tbsp butter

Glaze
1/4 cup diced strawberries
1/4 cup strawberry preserves
3 tbsp of sugar
4 tbsp water
2 tsp of cornstarch

Melt butter and combine with cookie crumbs. Place cupcake paper liners in your muffin pan. Press about 1-2 teaspoons of crust mixture into the bottom of each liner and set aside. Turn oven to 350 degrees.

Begin beating cream cheese with a hand mixer. Place the eggs in one at a time. Add the remaining ingredients and beat until smooth. Pour the batter evenly in to 12 cupcake liners. Cook in the oven for aprox 45 mins or until they are golden on top and a toothpick comes out clean.

For the glaze, combine all ingredients with a whisk and heat on the stove until a boil. Remove from the heat. When the cakes have been removed from the oven, top the cakes with the glaze mixture.

Cool and store the cakes in the fridge. Enjoy!

*****TASTEE TIPS****

Make sure your cream cheese and eggs are room temperature before you begin the process. It makes for a smoother batter.

You can use any cookie you want as the crust and anything as a topping. Maybe peanut butter cookie crust and a chocolate ganache topping?! Now that you have the basics, go be creative!

TUNA TIME!

2010-08-23T10:23:00.000-07:00

Hey yall!

Hope everyone is doing well out there! So I've quit one of my multiple jobs, freeing up some of my time. What do I do with said free time? I cook! Let me tell you the two reasons I cook. Number one, I live in the middle of no where now and number two, I love food. Makes for a winning recipe writing combination. I have two super fast, super delicious tun salad recipes. You can wow you friends at a brunch or super quick lunch for yourself. Enjoy my loves!

Dijon Tuna Salad

2 cans Albacore Tuna
1 tablespoon Dijon Mustard
2 tablespoons Mayo
1 boiled egg
S&P to taste

Combine all ingredients and enjoy!

Citrus Tuna Salad

2 cans Albacore Tuna
1 can Chunk Light Tuna
3 tablespoons mayo
1 tablespoon red bell pepper diced
1 tablespoon red onion diced
1/2 fresh squeezed lime
1 teaspoon dried parsley flakes
S&P to taste

Combine all ingredients and enjoy!

***********Tastee Tips************

I usually allot one tablespoon of Mayo to 1 can of tuna. I would keep the mayo on hand, because canned tuna can be awfully dry and sometimes you may need to add another tablespoon or so of mayo to keep the salad moist.

Also, tuna salad taste best if it's been refrigerated. So make sure after you make it, you give it some time to chill in the fridge before serving. Or, if you know you are going to make tuna salad, stick your cans of tuna in the fridge in advance. Everything will be cool win you mix if you are super anxious to eat your tuna. (Which you will be, because these salads are super yummy)

Oh! One more thing. Some folks don't like the flavor of raw onion in tuna salad. It can be too much for some. (I love it, so I use it, plus it's diced and only a small amount) If you are one of those people, I recommend you replace the onion with celery. Gives it a nice cool crunch and balance!

CHICKEN PESTO PASTA SALAD

2010-07-31T13:03:00.000-07:00

Hey Y'all!

Sorry I've been away so long! But I have a great recipe for you to try this summer! It's quick and full of flavor. This recipe is a deviation of a dish my coworker Mama Mary brought to work one day. I thought I would jazz it up and put my fat girl stank on it. It works for a salad you can take to a cookout or picnic and you don't need to keep on ice. BEHOLD my creation! Chicken Pesto Pasta Salad w/ Sun Dried Tomatoes.

CHICKEN PESTO PASTA SALAD

Ingredients

1 box of Angel Hair Pasta
1 8 oz jar of prepared Pesto Sauce
3 tbs chopped Sun Dried Tomatoes in oil
2 large boneless skinless chicken breasts
Sprinkles of Salt & Pepper
Sprinkle of Red Pepper Flakes
1 tbs Olive Oil

Directions

Cut up the chicken breast and season them with salt, pepper, and red pepper flakes. Also take a little of the oil from the Sun Dried Tomatoes and pour over the chicken. Let the meat marinate while you cook the pasta.

Cook Angel Hair Pasta according to package directions. Make sure you heavily salt the water. This gives so much flavor to the dish. Drain the pasta. Combine pasta and Pesto Sauce. (You want to do this while the pasta is hot, so it will absorb the yumminess of the pesto sauce)

Heat sauce pan to medium high heat. Cook the chicken until brown. Add the chicken and chopped sun dried tomatoes to the pasta.

You can eat the pasta straight away, or you store it in the fridge and serve it cold or room temp. I prefer room temp, but all of the above are delicious! ENJOY!

**************************TASTY TIP*********************************

You can make this without any meat or you can switch the chicken for shrimp. Pesto is full of great flavors, such as basil, garlic, & Parmesan cheese. This dish works for summer, but anytime of the year is great, when you can buy store bought Pesto and sun dried tomatoes!

La Tomate

2010-01-20T11:41:00.000-08:00

Hey Y'all! Here is this month's Tastings Journal Restaurant. Take a look at the menu and share with friends. It's a great deal! Enjoy!

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One of Washingons BEST Italian Restaurants

$45per person includes FIVE Courses and Paired Wine

La Tomate
1701 Connecticut Ave NW
Washington DC 20009

To make Reservations - http://www.TastingsJournal.com

Wednesday January 20th thru Sunday January 31st

La Tomate occupies a prominent corner in Washington DC's historic and diverse Dupont Circle neighborhood. Family owned and operating since 1987, it has become a favorite destination for Washingtonians, national and international visitors.Surrounded by large windows with panoramic views and flanked by a lush outdoor patio, La Tomate provides a wonderful venue to watch the lively urban scene that makes Dupont Circle so special.

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FIRST

Bruschetta
Grilled bread rubbed with garlic, extra-virgin olive oil, salt and pepper topped with of spicy red pepper, tomato, onions and cheese

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SECOND

Timballo Vegetariano di Couscus con Gamberi in Brodetto
Saffron flavored shrimp tossed with mixed vegetables and couscous

Torta Salata al Taleggio e Caricofi
Home made quiche with tallegio cheese, pancetta, onions and artichokes served with a side of prosciutto

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THIRD

Insalata di Barbabietole e Castelmagno
Mixed greens with roasted baby beets, roasted garlic and crumbled Castelmagno cheese dressed with extra virgin olive oil and balsamic vinegar

Insalata di Spinacini e Indivia con Pere e Pancetta
Baby spinach and Belgian endives, crispy pancetta, poached pears with a honey, garlic and balsamic reduction

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FOURTH
( Paired Wine with Course )

Arrosto di Vitello con Prosciutto e Porcini e Salsa al Vino Rosso
Roasted veal stuffed with prosciutto and wild mushrooms in a sweet red wine sauce

Filetto di Pescatrice in Camicia su Letto di Lenticchie e Spinaci
Monkfish wrapped with Italian prosciutto served with leeks over lentils topped with spinach and a Mornay sauce (a Béchamel sauce with Gruyère and Parmesan cheese)

Petto di Pollo al Forno con Salsa Agrodolce e Verdure
Organic free range chicken breast baked on the bone with honey, lemon, vinegar with a diced vegetable sauce over pureed potatoes

Risotto Primavera
Saffron flavored creamy risotto with fresh vegetables

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FIFTH

Tiramisù
Light, crispy and sweet sponge cakes soaked in espresso and coffee liqueur, layered over mascarpone cheese

Tartufo al Café
Coffee ice cream bombe with espresso flavoring in the center

To make Reservations - http://www.TastingsJournal.com

MARRAKESH PALACE

2009-11-04T14:09:00.000-08:00

Here is another Tastings Journal Posting. If you are in the DC Metro area check it out. $45 5 Course 2 Drink Meal. ENJOY!

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Moroccan Dinner Gala
Marrakesh Palace (21st and P Street, West of Dupont)
Wednesday, November 4 thru Sunday, November 8
$45 Five Courses + Mohito + Paired Wine (Check out the amazing Menu Below)

Reservations - http://www.TastingsJournal.com

This food is awesome and the restaurant and ambiance is cool as all heck so I wanted to urge all of you to come out to this limited one week event at the *Best* Moroccan place in Washington (and YES the food is way better than the Moroccan place on NY Ave!!)

One of our primary goals is always to provide unique dinners at great prices. We have a killer menu and of course a great deal for this dinner. This menu is an amazing fusion of local Moroccan and International influences. Morocco has been the crossroads of the world for 4000 years and we have put together a spectacular special event to showcase a hidden gem here in Washington. Check out the menu. Make sure to reserve early for this 4 day event. It will sell out on Friday and Saturday. Come experience true Moroccan hospitality! There will be belly dancers in one half of the restaurant and none in the other half, its your choice, just let them know :-)

Menu -

$45 per person (5:00pm-10:00pm)

FIRST
( Moroccan Mango Mohito ) Diffa Salad
Combo Eggplant Zaalouk, Spinach Bakoula, Marinated Carrots

Tangiers Salad
Lettuce, Cucumber, Red Onions and Sheep Cheese in Oil and Vinaigrettes

SECOND

Lebanese Beef Wraps
Filo Dough with Ground Beef, Vermicelli and Vegetables

Chicken Bastilla
Shredded Chicken with Almonds and Moroccan Sweet Herbs

THIRD Harira
Morocco’s famous tomato and lentil soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts fresh herbs: cilantro, parsley, celery and onion

Tomato and Basil Soup
Chef Rif's Home made Fresh Tomatoes with a Potato Base and Onions and Basil

FOURTH
( Wine Choice )
Guerouane de Meknes
Moroccan Red or White

Lamb Shank
Prune Coulis Sauce Drizzled with Toasted Almond and Sesame Seeds.

Braised Saffron Chicken
Bone in Chicken Braised in the Oven with Persian Saffron and Fresh Pears

Vegetable Couscous
Traditional Moroccan Couscous with Vegetable Medley of Zucchini, Carrots, Squash, Fava Beans, Chick Peas Tomatoes, Onions and Turnips

Baked Swordfish
Sword Fish Baked with Moroccan Sharmoula Spicy Sauce

FIFTH
Moroccan Cookies
Selection of Authentic Moroccan Almond, Sesame Seed and Honey Cookies

Home Made Yogurt
Traditional Moroccan Yogurt with Fresh Berries

Please Forward this email to your friends if you think they would be interested.

TastingsJournal.com -- Great Food, Great Restaurants and Great Prices, DC's Best!!

To Make Reservations : http://www.TastingsJournal.com

ODEON

2009-10-09T07:39:00.000-07:00

This is a Posting from Tastings Journal. Odeon is located near the Dupont Circle Metro Stop. This is a great inexpensive date or a girls night out. You can have 5 courses plus 2 drinks for 45 dollars. Great Price! Check it out below! Happy Noshing...

**************************************************************************************

ODEON
Wednesday, October 8th thru Sunday, October 18th
$45 per person (5:00pm-10:00pm)
TWO DRINKS + FIVE Course Choices

Reservations - http://www.TastingsJournal.com

Located in the heart of the Dupont Circle area for more than 15 years, Odéon Café is located conveniently only two blocks north from the Dupont Metro, offering an exciting culinary experience within a romantic Tuscan atmosphere.

FIRST
( Prosecco Opener )

Apple Mesculn Salad
Mesclun mix Tossed with Homemade Honey Mustard Dressing Walnuts and Sliced Apples

Goat Cheese Arugula
Arugula Topped with Goat Cheese in Balsamic Homemade Vinaigrette

SECOND

Spinach Calamari Saltati
Fresh Calamari Sautéed with Spinach, Garlic, Fresh Lemon and Virgin Olive Oil

Funghi E Granchi
Mushroom Caps Stuffed with Crabmeat in a Garlic Butter Sauce

THIRD

Cream of Broccoli
Fresh cut broccolli Florettes in a Rich Cream Soup Base flavored with Garlic and Parsley

Lobster Bisque
One of my Favorites, an amazing Bisque!!

FOURTH
( Paired Wine )

Lamb Shank
Braised Lamb Shank fresh Veggies and Red Wine Reduction with Rosemary Roasted Potatoes

Grilled Salmon
Fresh Salmon Filet served over Angel Hair Pasta with Cherry Tomatoes Basil and Olive Oil

Pollo Valdostana
Chicken Breast rolled over Spinach and Ricotta Cheese in Lemon Capers Sauce

Lobster Ravioli
Ravioli stuffed with Lobster Meat in Homemade Lobster Cream Sauce

FIFTH

Chocolate Soufflé ala Mode
Warm Soufflé Topped with Vanilla Ice Cream and Toasted Almonds

Tiramisu
Lady Fingers Soaked in Espresso and Coffee Liquor Layered over Mascarpone Cheese

Reservations - http://www.TastingsJournal.com

BIG CITY GOES HOME

2009-10-06T08:42:00.000-07:00

YO! So, I'm trying to keep y'all updated on my cooking escapades at least once a week. This past weekend I went to my home town to visit my parents and attend our annual Crab Carnival festival. If you're not from a small town, you have no idea what these small town festival/parades are like. If you ever have an opportunity to participate in one, I highly recommend it.

Anyway, after the festival my folks usually have a little get together at their house. My dad made BBQ chicken and a beer can chicken. I made a huge garden salad with homemade croutons. My mom and I made a Lemon Lush Pie and we created our own Hot Spinach Salmon Dip. That dip was devoured in no time flat, so I am compelled to share the recipe with you, my friends. The recipe is as follows....

HOT SPINACH SALMON DIP
2 15oz cans of salmon
6 oz fresh spinach
1 tablespoons minced green onion
2 pkgs of cream cheese
1/4 cup Parmesan cheese
2 tablespoons mayo
1 teaspoon Dijon mustard
1/2 teaspoon cayenne pepper
A couple of shakes of hot sauce
S & P to taste

Preheat oven to 375 degrees F. No need to spray your baking dish. Combine all ingredients(except for Parmesan cheese) in a bowl and spread into a baking dish. Sprinkle the cheese on top. Bake for 20 mins or until golden and bubbly. Serve with tortilla chips or sliced baguette.

****TASTEE TIP****

This dip is very creamy and can be on the rich side, so you can serve it with some fresh veggies like carrot sticks and celery to add a little crisp coolness to the dish.

FASIAN CHICKEN FRIED RICE

2009-09-28T09:50:00.000-07:00

Hey Y'all! Sorry I haven't updated the blog recently, but I just switched back to the morning shift at the airport and a negress is tired! Anyway, I am a firm believer in stir fry, because it's quick delicious and not fattening (when done correctly). I was craving some fried rice from a Chinese restaurant, but I don't like the carry-out places near my house, plus they add MSG which gives me SEVERE migraines (Not a good look!) So, of course I had to make it myself.

I don't have any ancient Chinese recipe. It just some stuff I put in a pan and tasted good. I don't even have any special seasonings. Most of the ingredients you will already have in your house. It's fast, tasty and healthful. I call it Fasian, because it's fake Asian. Not authentic at all, but still yummy nonetheless. Enjoy!

FASIAN FRIED RICE

1/2 pound chicken breast thinly sliced
1/4 red pepper
1/4 yellow pepper diced
1/4 orange pepper diced
1/4 red onion diced
1 egg
1 garlic clove
1 cup pre-cooked rice
1 tablespoon vegetable oil
1 teaspoon red pepper flakes
1 tablespoon soy sauce
1 teaspoon sesame oil
S&P to taste
Sprinkling of sesame seeds

Preheat a large skillet at medium-high heat. Add vegetable oil. Saute chicken breast add veggies and garlic. Season meat and veggies with salt, pepper and red pepper flakes. Once the meat is browned add pre-cooked rice. Saute all ingredients. Create a well/hole in the mixture and crack the egg in the middle. Beat egg, let it set then incorporate it with the rest of the mixture. Add the soy sauce and saute. Once all ingredients are well combined, turn off the heat add sesame oil, mix, sprinkle with sesame seeds. The whole cooking process shouldn't take longer than 10 mins.

~You can pre-cook the egg in a separate dish if you like, but I'm lazy and don't feel like cleaning another pan I don't think it's necessary.~

****TASTEE TIP****

If possible use day old rice. Or at least cook it ahead of time and stick it in the fridge. Fried rice is better with old rice. Freshly cooked rice tends to be too gummy and soft.

You can also use an combo of veggies(mushrooms, carrots, peas, corn) , rice (brown, long grain, basmati, jasmine) and protein (beef, pork, shrimp, tofu) to create your own unique fried rice.

MIO

2009-09-09T11:47:00.000-07:00

This is a post from The Tasting Journal...check it out

** Washingtonian's 100 VERY BEST Restaurants 2009 **

MIO
$45 per person (5:00pm-10:00pm)
(Includes Wine and FIVE Course Choices)
www.TastingsJournal.com

Reservations - http://www.TastingsJournal.com

Located just south of Thomas Circle in downtown Washington, D.C., Mio is one of the best kept secrets in the metropolitan area.

Focusing on seasonal, local products, Mio features modern American cuisine with Latin-American accents. And since Mio’s architecture likens it to row boats dotting the Caribbean coast line, you’ll enjoy a “comfortable elegance” dining experience.

Menu

~ FIRST ~

Chilled Cucumber Soup
fresh chopped cucumber in a puree of cucumbers and potato base topped with chives and extra virgin olive oil
~ SECOND ~

Arugula Salad
hand torn arugula, fresh chopped fennel with boquerones (fresh white anchovies) in a lemon citronette dressing

Coconut Shrimp
sauteed large shrimp served with a coconut milk and simjobel chili puree on a bed of sliced plantains
~ THIRD ~

Penne Pasta
pasta with a goat cheese and sundried tomato sauce and chives

Roasted Calamari
pan roasted calamari, shaved sweet garlic with oyster mushrooms finished with fresh basil leaves
~ MAIN ~
(Wine - House Selection)

Atlantic Salmon
Roasted Atlantic salmon, onion and ginger with fennel slaw red cabbage carrots lemon grass and chives

Amish Chicken Breast
sauteed chicken breast in a basil butter sauce with roasted young potatoes and steamed spinach

Beef Tenderloin
grilled beef tenderloin, tomato pesto with summer vegetables green onion asparagus corn and zucchini

Roast Pork
roast pork over a malanga root puree in a tamarind demiglass
~ Dessert ~

Bread Pudding
chocolate sherry bread pudding with blueberries and chocolate mousse

House made Sorbet
flavors change daily

Reservations - http://www.TastingsJournal.com
www.TastingsJournal.com

CHILDHOOD MEMORIES

2009-09-06T19:43:00.000-07:00

(Wasn't I ADORABLE??)

So this weekend I went to a childhood friend of mine's wedding. The wedding itself was interesting, to say the least, but I'm happy for both him and his new wife and their soon to be daughter. I became extremely nostalgic, because I was thinking "Dang, everyone is getting married, having kids and what am I doing?" I'm just living day to day, trying to make the most out of life and my situation, just like most people. But one thing I do well and never hesitate to do is eat.

After all of this deep thinking, my stomach was growling and I needed something to take my mind of the depressing fact that I'm 26 single and working two dead end jobs. (WHOA sorry about that) Anyway, on our way home from the wedding, I spotted out a beautiful yellow sign that said "Golden Skillet" and my eyes got big like a fat kid in a candy store. I yelled "LOOK! IT'S A GOLDEN SKILLET!" My Dad said "Where? I don't see anything?" I said "There, right there! Can't you see it? It's across the street! Dad, don't turn! Keep going straight!" My dad got all nervous, because he didn't see that glorious yellow sign, but he trusted me enough not to turn and he cut a car off just to cross the street so that I could partake in the deliciousness that is GOLDEN SKILLET.

Y'all don't know! If you didn't grow up in Virgina, you have probably never eaten at a Golden Skillet. We had one in the small town in which I grew up. They had THE best chicken livers, ever! Don't hate. I found out today as I was doing research for this blog, that Golden Skillet is a Virginia based chain, that was founded in 1964 and at one time had over 200 chains including international stores.
(Grease is good!)

THE SECRET to their deliciously crunchy wonderfully juicy chicken is that it is cooked in a pressure cooker and the chicken is soaked in a salt bath. My God. This chicken makes you want to smack yourself and your first born child.
Apparently there is a Golden Skillet in District Heights, MD. You KNOW I will be checking it out to see if it's authentic! If it is, I recommend everyone go and enjoy this rare bit of southern food history and taste a little bit of my childhood.

Happy eating and I hope everyone has/had a wonderful Labor Day weekend!

Chomp Chomp

RILLY GOOD BISCUITS

2009-09-04T19:21:00.000-07:00

Yo, so I'm from the south. I grew up in a small town in Virginia. (IT IS THE SOUTH, despite what folks in the deep south think) My mom makes biscuits accompanied by fried apples with bacon or salt fish (all recipes for a later time), but she never taught me how to make them.

In college my girls and I used to do Saturday or Sunday morning breakfast. Everyone would bring a dish and my girl Ril would be in the kitchen making some bomb-ass biscuits. I always joke about her making biscuits when I see her, but for real those were some good biscuits! She so kindly gave me the recipe to make them myself. I could NOT believe how simple it was...

1 cup whipping cream
1.5 cups self-rising flour

In a bowl, mix whipping cream and flour together using a fork. If dough is too wet, add sprinkles of flour until dough is manageable.

Pat dough out to desirable thickness and cut biscuits out.

Place biscuits on ungreased cookie sheet and bake at 350F for 10-12 minutes.

But of course I didn't have any self-rising flour. You all will soon come to find that I do a lot of improvising, because A. I don't have the ingredient and I don't have the money to buy it or 2. I'm too lazy to get it.

And indeed I had to improvise on Ril's already super-simple recipe. Here goes my twist on Ril's biscuits...

RILLY GOOD BISCUITS

1 1/2 cups of All Purpose Flour
1 tablespoon of Baking Powder
1 teaspoon of Sugar
1 teaspoon of Salt
3 tablespoons of cold butter cut into small pieces
1 cup whipping cream
1 cold ceramic or glass mixing bowl
1 ungreased baking sheet

Preheat oven to 350 degrees F. Place bowl in freezer to get cold. Cube the butter into small pieces and place back in the fridge until your bowl is frosty.

Once the bowl is cold, pour in your dry ingredients and mix your butter pieces in with a fork until the flour looks almost like cornmeal. Pour in cream a little at a time, incorporating it with the fork until the dough is formed, but not wet. If it is too wet add a dash more flour.

Roll the dough out on a floured surface and cut out biscuits. (I just used a drinking glass, but flour the rim before cutting)

Place biscuits on the ungreased baking sheet and cook for 12-15 minutes. Brush tops with melted butter for a delicious shine (optional)

****TASTEE TIP***

I use the cold bowl, because it keeps the cream and butter cold in the dough, giving the biscuit a flakier texture. Try not to over work the dough. Use only the fork to mix the dough. You should only touch the dough twice. Once when you put the dough on the floured surface and twice when you place the dough on to the baking sheet.

That's Ril! Aint's she cute! lol

Popcorn Bliss

2009-09-03T11:07:00.001-07:00

So you think popcorn is boring?

Ok, maybe it is, but that's only if you're eating that microwaveable crap. It's full of fat and preservatives and salt and not full of flavor and yummy tummy goodness. Try my recipes. It's just as easy as sticking one of those bags of salt and fat in the microwave and light years better for you and much tastier!

Try, taste, share! Popcorn is cheap and goes a long way as a snack for your kids or yourself. You'll be amazed at the flavor. It is unexpected, but delicious!

MAURY POP (Brown Butter Lime)

1/3 cup popcorn kernels
3 tbsp vegetable oil
1 tbsp butter
half a lime
2 tsp salt
1 tsp pepper
1 tsp ground red pepper

Place a heavy bottom pot or deep saucepan on high heat. Pour in vegetable oil and butter. Squeeze the lime juice into the oil, be careful of the oil splatter when doing so. Pour in kernels and shake the pan in a circular patter until the first pop. Cover the pot. DO NOT WALK AWAY IT WILL BURN. Remove from the heat when the popping slows to once every two seconds. Pour the popcorn into a large bowl and shake on the S&P and ground red pepper.

Makes about 6 cups of popcorn

****TASTEE TIP****

You can use the same method of cooking the kernels and switching up the flavors. Also, try my Parmesan Pop. Don't squeeze in the lime juice and add a handful of grated Parmesan to the hot popcorn when tossing it in the seasonings.

INTERESTING FACT

I call this popcorn Maury Pop, because I was watching The Maury Show while writing it and the guests on Maury are always fighting and getting paternity tests. The flavors of this popcorn are, hot, salty and a little sour, just like those crazy guests on Maury!

My Favorite Foodie Websites

2009-09-03T08:01:00.000-07:00

So, obviously I'm overly zealous about updating this blog. I hope this momentum keeps up, but I doubt it considering I'm on vacation this week and next week I go back to working 2 jobs and 60 hr weeks, BUT until then let us EAT and talk about food.

I wanted to give you a few websites that I like to peruse. One of my fat-girl faves is

www.thiswhyyourefat.com

Most of the items on there are horribly disgusting, but then you come across something like Fat Ballz, which are Wisconsin Cheese Curds deep fried with a chipotle may dipping sauce...um yum!

For those that live in DC, Baltimore or NYC there is a group Tasting Journal You can join and they send emails twice a month to exclusive dinners. They are only 45 dollars and you get a 5 course meal plus wine and select restaurants in your area. They are expanding their dinners to Chicago, Miami, Atlanta, San Francisco, Los Angeles, and San Diego, so if you aren't in the DMV they will be in your city very soon!

And for those of you who missed Restaurant Week in DC there are a few restaurants who are extending their menus. See Below

Restaurants Extending Restaurant Week
Dino - August 1 through September 13
Il Mulino - August 1 through August 31
Nage Bistro - August 17th to September 6th
Ici Urban Bistro - August 21 through September 1
701 Restaurant - August 24 through September 6th
Art and Soul - August 24 through September 6th
Mio - Entire month of August
Occidental - August 24th through September 6th
Cafe Atlantico - August 24th through September 6th
Cedar Restaurant - August 24st through September 6th.
Co Co. Sala - August 24th through September 2nd
Darlington House - August 24th through September 6th
Grillfish DC - August 24th through September 13th
The Heights - August 24th through September 6th
Juniper Restaurant - August 24th through September 6th
Logan Tavern - August 24th through September 13th
Mie n Yu - August 24th through September 7th
PS 7's - August 24th through September 5th

Lunch is 20.09 and Dinner is 35.09

I'm always looking for a partner in crime to eat with me! Don't be shy and you may be in the next blog!

Happy Eating!

Sources: www.dcfoodies.com and www.thisiswhyyourefat.com

Random Recipes

2009-09-02T23:15:00.000-07:00

Here are a few recipes that I wrote a few years ago. Haven't made them in awhile, but they are delicious all the same. I wrote quite a few recipes when I was living in California and could get the freshest produce at such a cheap price. The east coast doesn't have that year round growing thing going on. Oh well!

Try the recipes out. Let me know what you think!

Bon Apetite!

QUICK AND EASY CHEESY SPINACH

1 Bag of Fresh Spinach or 1 box of Frozen spinach defrosted and drained
1 large clove of minced garlic
2 tablespoons olive oil
¼ cup shredded Parmesan Cheese
¼ cup grated Parmesan Cheese
2 tablespoons Italian bread crumbs
2 tablespoon heavy cream or milk
1 teaspoon salt
1 teaspoon pepper

Heat oil in non-stick pan on medium high heat. Dump bag of spinach or drained frozen spinach in the pan. Add garlic and salt and pepper. Saute until heated or all leaves are wilted. Add cream, cheese and bread crumbs. Mix to combine and reduce heat let simmer for 4 minutes. Serve hot.

Serves 2

PAN ROASTED BALSAMIC CHICKEN AND VEGGIES

1 pound chicken breasts
½ large red onion sliced thin
½ large bell pepper sliced thin
3 medium Portobello mushrooms sliced
3 tbsp aged balsamic vinegar
2 tsp salt
2 tsp pepper
1 tsp chili powder
2 cloves minced garlic
3 tbsp olive oil

Heat oven to 425 degrees.

In a large oven safe skillet heat the oil on medium high heat. Season chicken and veggies. Place chicken in the hot oil and let one side get crisp, about 3 minutes. Add veggies after you flip the chicken over to the second side. Let the veggies wilt for a minute then add the vinegar and then put the pan directly into the oven for 10 minutes.

(If you don’t have an over safe skillet, transfer chicken and veggies to a baking dish)

Serves 4

CREAMY CHICKEN SAUSAGE PASTA

2 fully cooked chicken sausage links sliced
1 clove minced garlic
2 cups heavy cream or half and half
1 roma tomato diced
2 tbsp minced Italian parsley
1 shallot thinly sliced
1 tsp red pepper flakes
1 tsp pepper
1 tsp salt
1 pound cooked rotini pasta
1 tbsp olive oil
Parmesan cheese to top

Cook pasta according to package direction. Saute sausage, garlic, and shallot on olive oil over medium heat in a large skillet. When shallots have wilted add pepper flakes and salt and pepper. Add cream, reduce heat and let simmer for 4 minutes. At the end add the diced tomatoes and parsley. Mix to combine. Add pasta to the skillet, heat through completely. Top with freshly grated Parmesan.

Serves 4

SAFFRON RICE PILAF WITH SAUSAGE

1 package of yellow saffron rice
¼ cup golden raisins
¼ cup slivered almonds
¼ large red onion
1 fully cooked chicken sausage link diced
1 tbsp olive oil
2 cups water or chicken stock
S & P to taste

In a sauce pan heat oil on medium high heat. Add sausage, onion and almonds to the oil. Saute until brown. Add liquid, cover and simmer for about 15 minutes. Fluff rice and add raisins. Salt and pepper to taste. Saffron rice packages vary in taste and seasonings.

Serves 4

(Can omit meat and chicken stock to make vegetarian)

HOT PEPPER BROCCOLI

1 bunch of fresh broccoli or 1 bag of frozen broccoli
2 cloves minced garlic
1 teaspoon salt
1 tablespoon red pepper flakes
1 teaspoon pepper
2 tbsp olive oil

Steam or defrost broccoli. Heat olive oil in a non-stick skillet on medium high heat. Add garlic and pepper flakes to oil then add broccoli and salt and pepper. Saute for 2 minutes and serve.

Serves 4

VEGGIE QUESADILLAS

½ large onion
½ large bell pepper (red or orange)
3 medium portabella mushrooms
¼ cup pepper jack cheese
¼ cup white cheddar cheese
4 large flour tortillas
½ tsp chili powder
½ tsp salt
½ tsp pepper
1 tbsp vegetable oil

Saute veggies in oil in a large skillet on medium high heat. Add seasonings to veggies. Saute veggies until they are no longer crisp, about 4 minutes. Remove veggies from pan. Take 2 tortillas and spread cheese evenly on both. Then divide sauted veggies onto the 2 tortillas. Top cheese and veggies with remaining tortillas. Grill the tortilla on side one for 2 minutes. Flip and repeat until the cheese is melted. Cut into eight slices. Serve with sour cream and salsa.

Serves 4

BEEFY BEANY CHEESY CASSEROLE

½ pound ground beef
1 can black beans
1 cup pepper jack cheese
1 cup sharp cheddar
1 can petite diced tomatoes
1 clove minced garlic
2 cups cooked rice
¼ cup sliced scallions (about 3)
½ cup heavy cream or half and half
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp grill seasoning
1 tsp cumin
1 tbsp olive oil

Heat oven to 375 degrees.

In a large skillet brown the ground beef and garlic and grill seasoning. Return meat to the pan along with the beans and tomatoes (DO NOT DRAIN). Add rice, then salt, pepper, chili powder and cumin. Let simmer for 3 minutes. Add cream and half the cheese. Mix to combine. Pour ingredients into a glass baking dish. Top casserole with remaining cheese. Bake in oven for 20-25 minutes. Top with sliced scallions and a dollop of sour cream (optional).

Serves 6

BACON AND EGGS SALAD

1 head of romaine or red leaf lettuce or combination of both
8 slices of turkey bacon
4 medium eggs
¼ cup diced red bell pepper
Dijonaise dressing (See recipe)
Parmesan Cheese
Pepper to taste

Cook turkey bacon on low heat until crisp. Set aside. Slice lettuce into bit sized pieces. Boil eggs and slice eggs on lettuce. Crumble or slice bacon on lettuce. Add bell pepper. Toss entire salad in dressing. Sprinkle with pepper and parm.

Serves 4

DIJONAISE DRESSING

½ cup of mayo
2 tbsp Dijon mustard
3 tbsp of olive oil
1 tsp lemon juice
1 tsp tarragon
Pinch of S & P

Mix all ingredients. Goes great on potato salad.

Best Damn Soup I Ever Made

2009-09-02T20:26:00.000-07:00

I know I've tried blogging on several occasions, but apparently I'm too ADD to update it on the regular. (Too ADD or Lazy, you choose) But there is one thing that I'm never too ADD (or lazy) to do and that is EAT! If you've read my other blogs I have had an ongoing battle with my weight. I'm up, I'm down it's a constant struggle, BUT who gives a rat ass about my weight on this blog. This is about good food!

I'm going to be showcasing my own recipes, plus that of my family's, friends or associates who would like to contribute. My goal is to have video footage of me creating recipes and of my excursions to restaurants so you can be apart of the this whole food eating sharing loving hating experience.

I've been toying with the idea of creating a food blog, but tonight I decided to just do it after I baked a butter cake with homemade lemon cream cheese icing and then I made a homemade chicken noodle soup Italian style.

I said to myself "Self? What the hell is wrong with me? This is just too good for just me! Let's share". And so here we are. The recipes for both the cake and soup are as follows. Next time I'll include pictures before I tear in to the food!

Hopefully you'll try the recipes, give me feed back on what worked for you or not. Maybe not too much not, because I may have to chop you in your throat. I kid! lol But really, let me know what you think!

Bon Apetite Booskis!

Butter Cake w/ Lemon Cream Cheese Icing

1 box of Yellow/Butter Cake
Vegetable Oil
3eggs
2 packages of cream cheese room temp
Juice of 1 lemon and zest of 1 lemon
1/2 cup of confectioners sugar
2 tsp vanilla extract
Preheat oven to 350

Prepare box cake mix according to package, except add a teaspoon of the lemon zest to the batter.

Put the room temperature cream cheese in a bowl with lemon juice and the remaining zest, sugar, and extract. Whip the mixture on high with an electric hand mixer until it is fluffy and light.

Once the cake has cooled, lather the whipped icing on top. Make sure to refrigerate this cake, because the icing contains cream cheese.

Best Damn Soup I Ever Made

Homemade chicken stock(recipe below) or 32 oz of canned broth
1 can of diced tomatoes w/ celery onions & garlic
1 chicken breast cubed
1 medium onion roughly chopped
1 small box of frozen mixed vegetables
1 tbs olive oil
1/2 pound of pasta any type but smaller the better
Salt
Pepper
Roasted Red Pepper Pesto (store bought)
Parmesan Cheese

Put a large pot on medium/high heat add the olive oil and then the cubed chicken breast and diced onion. Add salt and pepper and saute chicken until browned then pour diced tomatoes into the pot. Let the tomatoes simmer.

At this time you put on the water to boil the pasta separately. Cook pasta according to directions and set aside.

Add the chicken stock to the simmering tomatoes and chicken then add the box of frozen mixed vegetables. Let the soup simmer for 15-20 mins.

To serve place a small serving of pasta in the bowl, top the pasta with the soup. Then put in a heaping tablespoon of the Pesto and sprinkle w/ Parmesan cheese.

Homemade Stock

1 leftover chicken
1 whole onion roughly chopped
1 tbs salt
1 tbs pepper
1 tsp garlic powder
1 tsp red pepper flakes
1 tbs chicken boullion
1 tsp oregano
1 tsp basil
1 tsp onion powder
enough water to cover the chicken
1 large stock pot

Combine all ingredients in to the pot and bring to a boil. Reduce heat to a simmer and cook for 20 mins. Once it has allowed to simmer pour the contents through a strainer to remove the chicken bones/fat and larger pieces. Use immediately or store in plastic containers in the freezer for later use.

****TASTEE TIP****

I separate the noodles from the rest of the soup, because the noodles absorb the liquid it sits in. I enjoy a firm noodle, so I prefer to add the soup to the noodle to have a nice bite. If you don't mind a mushier texture to your noodle, then by all means don't make another pot for you to clean and combine your noodles in your soup to cook.