Iron Chef Pembroke Pines: September 2011 - Udon Peanut Butter Noodles

This delightful dish was presented by Sherie McKenna...and I absolutely loved it. It was fresh nd easy...and had a surprising spicy kick, thanks to the chile oil. YUM!!!

Udon Peanut Butter Noodles

Ingredients:

1 (9 ounce) package dried Udon Noodles
1/2 cup chicken broth
1-1/2 TBS minced fresh ginger root
3 TBS soy sauce
3 TBS peanut butter
1-1/2 TBS honey
2 tsp chile oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4cup chopped fresh cilantro

Directions:

1. Bring a large pot with lightly salted water to a rolling boil. Drop the udon noodles in a few at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.

2. While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a bol, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

By Sherie McKenna

Iron Chef Pembroke Pines: May 2011 - Tomato-and-Spianch-Stuffed Chicken Roulade

Terri was our "hostess with the most-ess" this month...it was her first time and she did fantastic!!

She also made a REALLY delish dish, which I thought was in top runnings for both Taste AND Presentation. It was REALLY beautiful, and REALLY yummy.

I had seconds...(shhhh...don't tell).

Tomato-and-Spinach-Stuffed Chicken Roulade

• 4 6-ounce chicken breasts, pounded thin
• 1 cup whole baby spinach, divided
• 1 cup shredded lowfat cheddar cheese, divided
• 1 large tomato, cut into 4 slices
• 6 egg whites
• 1/4 cup low-sodium chicken or vegetable broth
• 1/2 cup flour
• 1 TBS olive oil

For the Topping:

• 1 cup diced tomato
• 1/2 cup chopped baby spinach
• 2 TBS red wine vinegar
• 1/2 cup low-sodium chicken or vegetable broth
• Fresh or dried basil
• Salt and freshly ground black pepper 

1. Preheat oven to 325.

2. Place chicken on work surface, smooth side down. Top with 1/4 cup spinach, 1/4 cup cheese, and 1 tomato slice. Fold in ends and roll tightly. Place seam side down on a platter. Repeat with remaining chicken.

3. Whisk together egg whites and broth. divide flour onto two large plates.

4. Coat rolled chicken with flour, then dip in egg whites, and back into flour. Shake off any excess. Set chicken on baking sheet lined with wax paper.

5. In a large saute pan, heat oil over medium heat. Brown each roulade, then placed on unlined baking sheet. bake for 20 minutes.

6. While chicken is baking, prepare topping. In a small saucepan, combine tomato, spinach, vinegar, broth, and herbs. Bring to a boil; cook 2 minutes. Season with salt and pepper.

7. Slice each roulade horizontally into 1-inch slices and place on a plate. Top each portion with warm tomato mixture and serve.

Courtesy Terri Metts

Iron Chef Pembroke Pines: May 2011 - Spinach, Artichoke, and Ricotta Lasagna

I was very unhappy with my Iron Chef entries last month...and that was a first for me. I don't think I had ever cooked anything truly bad before. Maybe unique...but not bad. And the sad thing was that it was a REMARKABLE secret ingredient...lemon was soooo good. And everyone's food was delicious, and amazing...and mine...


well...


...mine sucked.

Anyway, I swore that this month I wouldn't make the same mistake and would stick to something that I am experienced at making and KNOW...without a shadow of a doubt...is GOOD. No new recipes...just a tried-and-true family favorite. Maybe something like "Quick Italian Spinach Pie" or "Florentine Soup".


But then I saw this ad in my Sunday coupon insert from Sorrento cheese...it was an add to download their FREE lasagna cookbook, titled For the Love of Lasagna. There was a picture of a BEAUTIFUL slice of Spinach Lasagna...

And I just HAD to have the cookbook (if you are unaware about my cookbook needs, see this post.)...because I HAD to make that lasagna.

So I went on the website, www.greatcheese.com/lasagna ,  and downloaded my free copy. All you needed was the code, which is LOVE1. 

It's an appropriate password...because that's just what I did...fell in LOVE. 

I've never seen such gorgeous and unique lasagna creations!! There is the recipe I made for Iron chef...but oh so many more...recipes with names like: "Pumpkin and Spinach Lasagna with Bechamel Sauce", "Eggplant Ricotta Lasagna with Arrabiata Sauce", "Portobella and Pancetta with Parmesan Lasagna", and "Chicken, Roasted Fennel, and Cauliflower Lasagna".


And then there are OTHER pastas...like "Gnocchi with Italian Sausage,Mozzarella, and Rappini", or "Linguine with Herbed Ricotta and Eggplant".


And finally...ohhhh finally...there are desserts..."Chocolate Pistachio Cannoli Lasagna" and "Strawberry Grand Marnier® Lasagna".


And the pictures are gorgeous. And it's an e-booklet...so no cluttering your already burgeoning bookshelves!! So I highly, highly, HIGHLY recommend you download this cookbook.


And then make THIS lasagna FIRST...it's what I made for our Spinach-themed Iron Chef...


...and it completely redeemed me by winning 1st place in taste!!

 


Spinach, Artichoke, and Ricotta Lasagna

• 8 oz. Sorrento® mozzarella, shredded
• 15 oz. container Sorrento® ricotta
• 1 egg
• 2 cups onions, G-inch dice
• 10 oz. package frozen chopped
• spinach, thawed, and squeezed dry
• 4 cups béchamel sauce (see pg. 39)
• 12 sheets no boil lasagna noodles
• 3 cups artichoke hearts in brine,quartered
• 3 oz. Parmesan, shredded, about 1 cups

Preheat oven to 400˚ F.

1. Mix ricotta and egg in a small bowl. Season with salt and pepper.

2. Sauté the onions in the oil in a large sauté pan on medium heat until translucent, about 5 minutes. Add the spinach and season with salt and pepper.

3. Spray a 13x9-inch baking dish with cooking spray. Spread 1-1/2 cups béchamel on bottom of pan and top with 4 sheets lasagna noodles.

4. Layer with 1/2 of the ricotta, 1/2 of the spinach mixture, 1/2 of the artichokes, 1 cup béchamel, 1/2 of the mozzarella, and 1/2 cup of the Parmesan.

5. Continue layering with 4 more noodles, the rest of the ricotta, spinach mixture, artichokes, mozzarella, 1 cup of béchamel, and 1/2 cup more of Parmesan.

6. Finish with the last layer of noodles, 1 cup of béchamel, and ½ cup of Parmesan.

7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 10 minutes before serving to allow lasagna to set up.

Optional: Serve each slice atop a generous spoonful of basic tomato sauce.

Béchamel Sauce

• 5 Tbsp. unsalted butter
• 4 shallots or 1 medium yellow
• onion, minced
• 3 cloves garlic, minced
• G cup all purpose flour
• 3H cups whole milk
• I tsp. nutmeg, grated

1. Melt butter until foaming in medium saucepan on medium.

2. Add shallots or onion and garlic and cook until soft and translucent,
about 4 minutes.

3. Stir in flour and cook for about 2 minutes making sure not to brown.

4. Whisk in milk slowly and bring mixture to boil. Stir in nutmeg. Season to taste with salt and pepper.

5. Reduce heat to low and simmer 10 minutes, whisking occasionally.

courtesy Sorrento and Shannan Johnson

Italian Sausage and Cabbage Stew

Before we start, and before you whine about it being ANOTHER soup...it's not a soup...it's a stew.

So there.

And before we even GET to the recipe...I just wanted to share how much I LOVE cooking with my husband. He has Mondays and Tuesdays off, and that often means we get to cook dinner together. He usually does most of the work, being that he's so much more adept in the kitchen. But I always step in to do the stuff he doesn't like to do...like chop onions and prepare garnishes...you know...the prep work.

But cooking together highlights the many differences we have. For example, I obsess over missing an item from a recipe and will run to the store...whereas he will just simply substitute it for something else.

We also speak a different language. Or the same language, for which we assign different words. I don't know...

...but the point is that like all men and women...our communication skills leave a little something to be desired. It's not that we don't talk...it's that we don't LISTEN. And then we THINK that we know what the other person is saying because it's what we would be saying if we were them...not taking into account that we are NOT them and therefore would NOT be saying whatever it was we think they would've said.

Confused, yet?

Here...let me give you an example...

Jason and I were making a new recipe, called Italian Sausage and Cabbage Stew. I had to go and pick up kids, so he offered to stay home and get it started. I said: "Grab a couple pounds of sausage from the freezer and thaw it, break the links from their casings and brown it up, and by then I should be home."

When I got home, I smelled something wonderful cooking...something spicy and mouth-watering...but something that was definitely NOT Sweet Italian Sausage. Sure enough, I went into the kitchen, and Jason is faithfully browning 2 pounds of....chorizo.

"Hey," I said, as I picked up the recipe that was placed strategically next to the stove, "That's not Italian Sausage".

"You didn't say Italian sausage...you said sausage, and I saw this and thought it was what you meant."

"No...I didn't say Italian sausage, but the recipe is called 'Italian Sausage and Cabbage Stew'...see?" I pointed purposefully at the paper.

"Well," he sighed, rather exasperated, "I thought this is what you meant. Want me to stop?"

I checked the menu. I hadn't been planning on using that chorizo for another two weeks...it's at the END of my menu. But it was already 3/4 browned.

"Can you finish cooking it, and then I can freeze it?" I asked.

"Yeah," he answered, "Go get the right stuff and I'll fry that up next."

So...on the bright side...I have my chorizo all cooked for when I make enchiladas in a couple weeks.

All cooked up and ready for...

Upon further discussion and banter, Jason admitted that he had opened the freezer, and the chorizo was the first thing he saw, so he assumed that's what I wanted. The packages of Italian sausage were right below that, but he didn't actually look around.

It reminds me of a book a friend of mine has called Pat the Husband...a satire based around the premise of the children's book Pat the Bunny. Just like the children's book, it has flaps to lift and things to touch...and it supposedly "teaches" adults the differences between women and men. My favorite page is when the husband is looking for big gallon of milk, but it is behind the little jar of ketchup, so he can't "find" it. So you have to pull the tab over so the ketchup slides out of the way and viola! He sees the milk!!

Cooking with Jason also reminds me that I have to be very specific when I speak, and not be so vague. After all...chorizo IS a type of sausage...in fact...it's Jasons FAVORITE type...so OF COURSE he was instantly drawn to it.

And I can't get mad even if I was specific because that doesn't mean my speaking mixed magically with his listening. We are different people...programmed different ways, and have different methods of understanding. It's something I'm sure we'll work on all our lives...and still never get perfect.

But this is why I love cooking with Jason. It gives us a chance to talk, listen, learn...communicate...no matter how imperfectly. And I love that time...

This is a simple stew.The broth is rich and flavorful. Changes I'd make next time include chopping the cabbage into smaller bits...

No need to double (although I did...just for fun, and because I wanted leftovers)...

Yumminess...

Italian Sausage and Cabbage Stew

• 2 TBS olive oil
• 1 pound SWEET Italian sausage, bulk, or removed from casings
• 1 large yellow onion, half sliced and half minced
• 2 garlic cloves. minced
• 1-1/2 cups white wine
• 1 15-ounce can of cannellini beans
• 1 quart vegetable or chicken stock 
• 1 quart water
• 1 tsp salt, more to taste
• 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch slices (I would then cut those slices in HALF width wise)
• 2 bay leaves
• 1 cup chopped Italian parsley, loosely packed
• 1/2 cup to a cup freshly grated Parmesan or Pecorino cheese

1. Heat the olive oil on medium high heat in a large (8-quart), thick bottomed stock pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.

2. Add the minced onion (save the sliced onion for later) and saute for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.

3. Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use a blender to blend some (or all) of the beans and onions. (note: I did this...and honestly, I couldn't tell much of a difference in the soup's consistency. So it's entirely up to you.)

Baby...can you pour me a glass of wine?

 4. Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about 10-20 minutes.

Bubbly...

 5. To serve, sprinkle on chopped parsley and grated cheese.

Serves 8-10 people

courtesy Simply Recipes

Leek Soup with Dill Oil

My love affair with soup continues!!!

I can't help it...

But I'm changing it up a bit...I discovered a new cooking website that I have fallen in love called 101 Cookbooks. 101 Cookbooks is based off a lady named Heidi who was a self-proclaimed impulsive buyer of cookbooks. She always purchased them with the very best intentions...and she read them...and dog-eared the pages and marked favorite recipes with post-its...and then stuck those cookbooks on her shelf and never actually cooked anything from them.

Heidi's Own Cookbook, based on her own recipes...just recently published!!

One day, she looked up and realized that she had over 100 different cookbooks...and decided right then and there that it was time to stop buying, and start COOKING.

Heidi focuses on cooking with all-natural ingredients. Since our family is becoming more and more healthy, this appeals to me. Having a large family, I cannot afford to always purchase organic or raw foods. I try to do my best, but it's mostly unfeasible for me to go completely raw.

Heidi is also, of course, primarily a vegetarian.

We, on the other hand, are carnivores. However...I do try to make at least one vegetarian (or even vegan!!) meal a week...if not more. But since it is not my primary mode of cooking, I often run out of ideas...and tend to focus on what's easy...which is usually soup.

But I have a good friend named Jenn Charron...and she is a vegetarian. I introduced her to the 101 Cookbooks website, and she loved it. And we have since decided to get together at least once a week and make dinner for our families together from 101 Cookbooks, or other healthy, vegetarian sites.

Jenn and I in my kitchen (it was Halloween...hence the horns on my head. They're not really there...I swear...)

I figure that since she's a veggie-head herself, she will assist and enlighten me on all things vegetarian...helping me branch out fro my stand-by vegetarian staple...soup (but ohhh...how I LOVE soup...)

And she figures that since I am always tying new recipes and making stuff that is foreign to me, I will help her break out of her own cooking ruts.

It's a win-win.

So I made my first recipe from 101 Cookbooks last night. It was, as you can tell by the title, a soup (give me some time!! I'm working on it!!). Its called Leek Soup with Dill Oil.

I have a recipe for Potato-Leek Soup which is very good...but thanks to the addition of a large amount of cream cheese, it is not AS healthy as this broth-based soup. This soup also focuses more on leeks than potatoes. And I have to say, I love the addition of the "toppings"...the Dill Oil makes the soup actually taste green...it's fresh and like eating a piece of spring. The toasted sliced almonds give it a pleasant crunch, and the Gruyere cheese gives it a bit of pluck.

In other words...I fully enjoyed it...and my kids liked it too (they couldn't wait to eat something with a bright green "sauce" drizzled all over it). This is the original recipe, it makes 8-10 servings, so there's really no need to double unless you plan on freezing some for later. The chef, Heidi, suggests serving leftovers over scoops of cooked farro or brown rice.

I only changed up the style a bit...I've included my notes, so feel free to use the original or my adaptations.

Leek Soup with Dill Oil

• 1 small bunch of fresh dill, about 5 ounces
• 9 TBS extra virgin olive oil
• 3-5 pounds leeks
• 6 TBS unsalted butter
• fine grain sea salt
• 2 large, thin-skinned potatoes, thinly sliced (I used Yukon Golds)
• 3 medium garlic cloves, thinly sliced
• 6-1/2 cups + good-tasting vegetable broth, preferably HOT
• Toasted almond slices, for topping
• Grated Gruyere cheese, for topping

1. Use a blender or food processor to puree the dill and olive oil into a creamy green emulsion. Set aside.

Yummy grass green...

2. Cut the dark, tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise to get in between the layers, or make a few rough chops and give them a quick soak...whatever method you prefer. You can also chop by hand (which is what I did).

It's A LOT of leeks...

3. In a large soup pot, heat the butter and 5 TBS of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of sea salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, about 6-8 minutes.

4. Now, stir in potato slices and garlic slices and cook, uncovered, stirring regularly, until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, dial back the heat a bit and be sure to scrape the bottom of the pan while stirring.

Yukon Golds...

At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup, use a hand blender, but this soup is great a little on the chunky side. Stir in the hot broth, adjusting the amount based on whether you like a thick, or thin, soup.

(Now...here is where I deviated. I mashed with a potato masher, as suggested, and added the broth...but I didn't feel it was creamy enough...so I ladled out a third of the soup into my blender, and blended it until it was thick and smoother, although still with a little texture. I poured it out into a waiting bowl, and did the same thing with ANOTHER third of the soup. Then I poured the creamy, almost-but-not-quite-mashed-potato-consistency soup back into the third that was in the pot and still primarily broth-y and stirred well. The broth thinned the thickness of what I had blended perfectly...making a fabulously creamy, but still mildly chunky, soup. This is the same method I use for my Potato-Cheddar Soup...and it worked great.)

5. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil.

Soup with dill oil, before other toppings...

courtesy 101 Cookbooks

Spicy Dr. Pepper Shredded Pork

I'm a little late getting this up...being that I was uploading all the Iron Chef recipes. For that I apologize...because it is just a shame that this shouldn't have been immediately shared.

I also think I need to stop sharing Pioneer Woman recipes...because I am never, ever, EVER going to find one that isn't amazing, delicious, scrumptious, and just down right PERFECT...and frankly, you can go to her website and find all the wonderful recipes yourself, and all with MUCH prettier pictures.

But before I do that, I want to share this little gem...called Spicy Dr. Pepper Shredded Pork.

I love recipes that use soda...because we hardly ever have soda in the house...and it makes it a lovely treat for my poor, soda-deprived children.. A couple Easters ago, I used soda to not only glaze my ham, but make a wonderful cake that is from my own childhood.

This is an all-day recipe...requiring hours to slowly roast in the oven. Roasting food for hours is my FAVORITE way to cook (which you already know if you know anything about me)...the effort is incredibly worth it.

No need to double...you'll feed firsts, seconds, and thirds, and have leftovers, too...

Spicy Dr. Pepper Shredded Pork

• 1 whole large onion
• 1 whole Pork Shoulder - 5 to 7 pounds
• Salt and Freshly Ground Black Pepper
• 1 can (11 Ounces) Chipolte Peppers in Adobo Sauce (my store only had 7-ounce cans, so I used two)
• 2 cans Dr. Pepper
• 2 TBS Brown Sugar

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipolte peppers over the pork (include the sauce).

Pour in both cans of Dr. Pepper. Add brown sugar to the juice and stir it in.

Place lid tightly on pot, then set pot in oven. Cook for AT LEAST 6 hours, turning roast two or three times during the cooking process. Check meat after 6 hours, it should be absolutely falling apart (Use two forks to test it). If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on cutting board or other work surface. Use two forks to shred the meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

note: You can also refrigerate meat and liquid separately, and remove hardened fat once it's cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, and whatever else floats your boat.

Sorry I don't have any pictures of the tacos we made...frankly...we couldn't stop eating long enough to take any!!

courtesy Pioneer Woman

Iron Chef Pembroke Pines: April 2011 - Lemon Fusilli with Arugula

Bonnie is a newer member of our Iron Chef team...a friend of Tinas from Atlanta...she brings fresh variety to our little group. We love having her...

...especially if she keeps bringing stuff like THIS.

An adapted Barefoot Contessa recipe...so good...it was a wonderfully fresh dish to balance out all that sugar at Iron Chef.

Lemon Fusilli with Arugula

Ingredients:

• 1 TBS good olive oil
• 1 TBS miced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons (2 juiced and zested)
• kosher salt and freshly ground black pepper
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or two bunches of regular arugula, stems removed and leaves cut into thirds)
• 1/2 cup freshly grated Parmesan cheese
• 1 pint grape or cherry tomatoes, halved

Directions:

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of two of the lemons, 2 tsp salt, and 1 tsp pepper. Bring to a boil, then lower the heat and simmer 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to boil, and add 1 TBS salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occassionally. Drain the pasta and return to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl, and add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it into 1/4-inch thick slices crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.

Courtesy Bonnie, adapted from the Barefoot Contessa

Iron Chef Pembroke Pines: April 2011 - Lemon-Orzo Salad with Veggies and Chicken

This is another recipe that I have no pictures for...because at the last minute, Jeneice's poor baby got sick and she couldn't come. I'm including it anyway...just so I can make it someday.

And Hey!! Bonus!! It's a Weight Watchers recipe...so no guilt!!

Lemon-Orzo Salad with Veggies and Chicken 

Ingredients:
   

• 3/4 C uncooked orzo pasta 
• 1/4 tsp grated lemon rind 
• 3 Tbs fresh lemon juice 
• 1 Tbs extra virgin olive oil 
• 1/2 tsp kosher salt 
• 1/2 tsp minced garlic 
• 1/4 tsp honey 
• 1/8 tsp black pepper 
• 1 C cooked shredded or diced boneless, skinless chicken 
• 1/2 C diced cucumber 
• 1/2 C diced red bell pepper 
• 1/3 C sliced green onions 
• 1 Tbs chopped fresh dill, or 1 tsp dried dill 
• 1/2 C crumbled feta cheese 

Directions:

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl. While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine. Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Nutrition Facts per Serving (1 1/4 C)
Calories: 275 Fat: 9.7g Protein 18.2 g Weight Watchers Points: 6

courtesy Jeneice Fernandez

Iron Chef Pembroke Pines: April 2011 - Lemon Pepper Shrimp

Tina made these absolutely delicious Lemon-Pepper Shrimp...and everyone LOVED them. But Tina is one of those people that knows her frecipes by heart, and has such an immensely busy life, that she can hardly be bothered to write them down.

And she's like me...we don't really care about winning...only hanging out and enjoying good food with friends...so she makes awesome stuff, but not to really compete.

Anyway...this is NOT Tina's recipe, because she never gave one. This is Heidi's Lemon Pepper Shrimp recipe...which she says is significantly less pepper-y than Tina's.

But it is the closest we've got...so here is Tina's PICTURE...and Heidi's recipe.

Lemon-Pepper Shrimp

Ingredients:

• 1 lb xl shrimp (16-20 count), peeled
• 2 TBSP extra virgin olive oil
• 2 lg cloves garlic, crushed
• 2 tsp freshly grated lemon zest
• ½ tsp black pepper
• ¼ tsp red-pepper flakes
• ¼ c. + 2 tsp freshly squeezed lemon juice (from 2 lemons)
• 2 Tbsp + 2 tsp white wine(or a substitute white grape juice)
• 2 TBSP butter
• 2 Tbsp drained capers, chopped (optional)
• Lemon wedges (optional)

Directions:

1. Put first 6 ingredients in bowl. Add ¼ cup lemon juice and 1 Tbsp parsley. Marinate 15-30 minutes.
2. Heat grill to medium. Bring wine, butter, 2 tsp lemon juice, and capers to a boil and remove from heat. Put shrimp on grill and sprinkle with salt and pepper. Grill until bright pink, about 2 min.
per side
3. Transfer to bowl and stir in warm butter mixture. Sprinkle with 1 Tbsp parsley. Garnish with lemon.

courtesy Heidi Tyler

Iron Chef Pembroke Pines - April 2011 - Lemon Chicken Piccata

This is such a bittersweet Iron Chef...because this is the last time Heidi will be our hostess. Her family is moving to North Carolina...and I am so sad to lose one of my first friends from here in South Florida.

Heidi made an amazing dish...easily the best Chicken Piccata I've had outside of Jason's restaurant. I cannot wait to re-create this...

Lemon Chicken Piccata 

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min
Yield 4 servings

Ingredients:


* 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
* salt and pepper to taste
* 1/2 cup all-purpose flour
* 2 tablespoons vegetable oil, or as needed
* 1 clove garlic, minced
* 1 cup low sodium chicken broth
* 1/2 lemon, thinly sliced
* 1/4 cup fresh lemon juice
* 2 tablespoons capers, drained and rinsed
* 3 tablespoons butter
* 2 tablespoons minced Italian (flat-leaf) parsley

Directions:


1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

courtesy Heidi Tyler, adapted from AllRecipes.com

Salsa Stoup and Quesadillas with Avocado Smash

I was folding clothes the other day, and simultaneously flipping through channels, and I stumbled on an old episode of 30-Minute Meals with Rachel Ray and the Food Network. She was making her version of Tomato Soup and Grilled Cheese...

She called it Salsa Stoup and Quesadillas with Avocado Smash.

Well, I am still on my soup kick, so I thought I'd give it a try. Not only that...but my kids LOVE salsa and quesadillas, so I figured this recipe would be a no-brainer in the "child eat-ability" category.

And, it's vegetarian...so a great way to get those veggies in my kids diet.

Rachel Ray calls this "Stoup"...because it's thicker than a soup, but not quit a stew. She's always making up funny stuff like that.

OH!! And by the way...I did not double the actual stoup recipe, but I DID double the amount of quesadillas I made. Just in case you were wondering. So this recipe is the original...if you're cooking for a crowd, then you might want to double the quesadillas as well...but leave the stoup...this makes PLENTY...

Salsa Stoup and Quesadillas

• 2 TBS extra virgin olive oil, plus some for brushing on tortillas 
• 2 jalapeno peppers, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 large onion, chopped
• 3 ribs celery, chopped with greens
• 3 cloves garlic, chopped
• Salt and pepper
• 1 28-ounce can stewed tomatoes
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable broth or stock
• 3 TBS chopped cilantro
• 6 flour tortillas, 6-8inches
• 1 cup shredded cheddar
• 3 scallions, chopped
• 4 ounce brick Pepper Jack OR Chipolte cheese, shredded, about 1 cup
• Sour cream, to pass at the table

1. Preheat oven to 300.

2. Heat a medium soup pot over medium-high heat. Add 2 TBS olive oil, jalapenos, bell pepper, onions, celery, and garlic. Season with salt and pepper and the saute veggies 5 minutes. Add stewed tomatoes, crushed tomatoes, and stock, and bring soup to a boil. Reduce heat to simmer and stir in cilantro.

Yummy...

3. Paint 1 side of tortillas with extra virgin olive oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly.

This is totally a kid-friendly-in-the-kitchen recipe...

 Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra virgin olive oil. Cook for 10 minutes in the oven to melt cheese and crisp tortillas. Cool quesadillas 5 minutes to set and then cut each quesadilla into 6 pieces.

Pre-baked quesadillas...

Avocado Smash

• 1 avocado
• 2 TBS chopped cilantro leaves
• 3 scallions, thinly sliced
• 1 lime, juiced
• 1 cup sour cream
• Salt and freshly ground black pepper
• 1 plum tomato, finely chopped

1. Remove avocado flesh to a bowl. Add cilantro and scallions. Pop the lime in the microwave for a few seconds, and squeeze the juice into the mix. Add sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.

2. Chop and seed the plum tomato and fold into the avocado mixture.

Cool and refreshing...

Serve bowls of stoup with 3 wedges of quesadilla along side each bowlful. Pass the Avocado Smash and the plain sour cream for topping stoup or quesadillas.

courtesy Rachel Ray's 30-Minute Meals

Quick Italian Spinach Pie

Yummy egg-y cheesy goodness...

I made this delish quiche tonight, and I thought I'd share it because it was very good and wonderfully easy...perfect for a night when you have a lot going on and don't have the time (or energy) to come up with something fancy.

The recipe is off kraftfoods.com ...my favorite go-to site for the super-easy-use-what-you've-already-got-in-your-pantry recipes.

Quick Italian Spinach Pie

• 1 16-oz. container 2% cottage cheese (I used nonfat...because it's what I have...and it turned out great. So save yourself some fat and calories if you prefer to go nonfat as well)
• 1 pkg. (10 oz. frozen chopped spinach
• 1 cup shredded mozzarella or shredded Italian cheese
• 4 eggs, lightly beaten (I almost used Egg Beaters, but went with real eggs at the last minute...but next time I'll try it with the egg substitute. And if you use a vegetarian egg substitute, this dish would be Veggie-friendly)
• 1 jar (7 oz.) roasted red peppers, well drained, chopped (my jar was 12 ounces...but I like roasted red peppers, so I added the whole thing)
• 1/3 cup grated Parmesan cheese
• 1 tsp, dried oregano (I used the Italian Seasoning blend because it was in front and I didn't feel like digging to the back to look for oregano...see? I wanted EASY tonight...)

1. Preheat Oven to 350. Mix all ingredients until well blended.

What it looks like...pre-baked...

2. Pour into a greased 9-inch pie pan.
3. Bake 40 minutes or until center is set.

THAT'S IT!!!!

Talk about CRAZY easy, right? It's quick, cheap, and really good...and my kids gobbled it up, because they LOVE eggs. They're not too crazy about cottage cheese, but since they couldn't TASTE the cheese through the egg-y spinach-y cheesy goodness, I felt no need to inform them.

My messy slice...

Dinner. It's served.

Now go eat.

courtesy www.kraftfoods.com

Ribolitta

I'm still on a soup kick...

I just can't help it!! I LOVE soup, and I want to make it ALL THE TIME!!!

I wanted a delicious vegetable soup to follow up our hearty Chicken Marbella recipe, and found this delightful gem tucked away in a Family Fun magazine, of all places. It is an entirely attainable and fairly authentic recipe for Ribolitta...a Tuscan peasant soup.

Ribolitta literally means to "boil twice" in Italian...and that's exactly what you do. Heavy on the green, this is by no means a flimsy broth with a few veggies floating around. It's an almost eat-with-a-fork vegetable sensation that explodes with flavor and gives new meaning to "eating your greens". You can easily substitute different vegetables in and out if you don't have EXACTLY what the recipe calls for.

It requires a little time to prepare...but is worth the effort. No need to double...this soup makes 10+ cups.

This soup is especially good the day after it's made...so it's lucky that the recipe yields a generous amount...you'll want leftovers.

Hearty Ribolitta

Ribolitta

• 1/2 cup extra virgin olive oil
• 1 onion, chopped
• 2 leeks, sliced (white stalks only)
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 4 carrots, peeled and chopped
• 1 (14.5 oz.) can diced tomatoes (I used the kind with basil and oregano added in)
• 1 (15.5 oz) can cannellini beans, drained
• 1 bunch kale, ribs removed and chopped
• 1 bunch spinach or swiss chard, chopped
• 1/4 head savoy cabbage, chopped
• 2 potatoes, peeled and chopped
• 2 zucchini, chopped
• 1 TBS salt
• 1/2 tsp pepper
• 1 tsp rosemary
• 1/2 tsp red pepper flakeswater
• 1 loaf stale (day old) French or Italian bread, sliced
• Grated Parmesan

 1. Heat the olive oil in a large pot over medium heat.

Onions, carrots, celery, leeks, and garlic...

Add the onion, leeks, garlic, celery, and carrots; saute until onion is softened, about 5 minutes.

Sauteed veggies with the canned veggies...

 Add the tomatoes with their juice, the beans, and the remaining vegetables...

Kale, spinach, cabbage, zucchini, and potatoes...

...then season with salt, pepper, rosemary, and red pepper flakes. Add enough water to cover the vegetables (about 10-12 cups) and bring soup to a boil. Reduce the heat, then cover and simmer the soup for 1-1/2 to 2 hours.

2. Add the slices of bread (I can hear you now..."You want me to do WHAT to the bread? Isn't it for dunking...or garnish?"...No...it's not. It's part of the soup. Now do as you're told and add it in!!), then raise the heat to medium high and bring the soup to a second boil, stirring occasionally, until the bread has fully broken down, about 10-15 minutes.

Just do it, already...geez...

3. Let soup stand about 10 minutes before serving. Ladle soup into bowls, then sprinkle with Parmesan cheese and drizzle with olive oil, if desired (I add the cheese, but not the extra oil...so I guess that makes me decidedly UN-Italian).

Ohhhh...yum, yum, yum...

4. If you just can't help it, serve with freshly sliced Italian or French bread...

courtesy Family Fun magazine

Chicken Marbella

I had a STELLAR weekend this past weekend...and it started my week off great.

I felt accomplished...and excited...and energetic.

And I wanted to make a great and SUPER delicious dinner to set the mood for the whole week.

So, I started early...preparing my dish (it has to marinate 4 hours), and getting my sides ready. Everything was going swell...and I was rocking...

I went to pick up my kids, came home and put the main dish in the oven at 4 o'clock. It needs an hour to cook, meaning we'd have dinner on the table at 5:15-ish and PLENTY of time to enjoy Family Home Evening.

Then, at 4:15...my phone rang. It was the kids' dentist. They wondered how much later I'd be for my kids appointments, which were scheduled at 4:00.

Oh, crap.

I yelled cooking instructions at my husband as I hunted and extracted my children from various neighborhood haunts and threw them in the car, and proceeded to peel off like a bat out of hell (or a mother-late-for-appointments-at-the-only-dentist-in-town-who-lets-her-schedule-all-five-kids-at-once-so-she-doesn't-have-to-come-back-multiple-times-every-six-months, depending on how you like your analogies) to the dentist.

Of course, since we were late, we got sent to the back of the queue...

...of course, I forgot my phone and had no way to REFINE said instructions to my husband.

As time ticked on, I saw that we MIGHT be able to get home at a fairly decent hour...it looked as if the kids would all be done by 5:45 (Thank you, Dr. Angelakis...your staff is TRULY amazing)...

...and, of course, then I realized that they all had fluoride treatments...and wouldn't be able to eat or drink for another hour.

*sigh*

So, I trudged home.

My husband, being an outstanding chef in his own right, had managed dinner just fine, and was in fact whipping up a white sauce for the veggies as I walked in the door (How he knew JUST when we'd arrive will remain a mystery since I didn't have a phone to notify him. We'll chock it up to almost 14 years of Shannan-experience).

So...we re-heated the chicken, sliced the bread, and served the meal...as soon as everyone had met the time-requirement on the fluoride.

Only halfway through the meal did I remember to snap some pictures...but honestly, my pictures are usually fairly crappy due to fluorescent lighting in my house and a nice...but not AWESOME...camera that can only do SO much.

So here is an absolutely DELICIOUS recipe for Chicken Marbella...

...it's rich, and flavorful, and utterly satisfying...easily one of my favorite chicken dishes of all time. No need to double as it serves 8. We paired it with new potatoes and peas in a cream sauce and bakery fresh  Italian bread...but there are a host of sides that would complement this...one I'm especially fond of is a Mediterranean-inspired rice.

Enjoy...

Better later than never at all...

Chicken Marbella

• 1-1/2 cups pitted prunes
• 1 cup Balsamic Vinaigrette Dressing (I actually just made my own, using Emeril Lagasses' recipe)
• 3/4 cup garlic-stuffed green olives, sliced (I just halve 'em)
• 6 cloves garlic, minced
• 1 tsp. dried oregano leaves
• 3 bay leaves
• 8 chicken thighs (about 3 lb.)
• 1/2 cup dry white wine
• 1/2 cup packed brown sugar
• 1/4 cup chopped fresh cilantro

1. Combine first 6 ingredients; pour over chicken in a 13x9-inch baking dish. Refrigerate 4 hours to marinate, turning chicken occassionally.

2. Heat oven to 350. Drizzle wine over chicken; sprinkle with sugar.

3. Bake 1 hour or until chicken is done. Transfer chicken to serving plate; skim oil from sauce. Discard bay leaves. Drizzle sauce over chicken; top with cilantro.

Looks messy here...but is actually a very pretty dish...at least you can't accuse me of over-staging my food pictures :P

Note: Can be made the day ahead. To capture all the sauces flavor, try serving over rice or couscous.

courtesy Kraft Foods

Chicken Ravioli Florentine with Lime-Kissed Fruit

My cute little Apron Simple Meals Recipes binder...

In Florida, we have this awesome supermarket called Publix. Publix is a very nice place to shop...especially if you have lots of coupons (which I usually do).

Nothing in the produce section is spoiled, or even overly handled.

Things are easy to find and clearly labeled.

Everyone is SUPER friendly...they answer questions, take you to items you can't find in the store instead of just pointing and saying something in a muffled voice like: "It's in aisle 9".

And they walk you to your car and unload your groceries for you, whether you ask them to or not.

They also have this cool thing where Monday through Friday, between 4 and 7pm, they do cooking demonstrations....part of their Publix Apron Simple Meals service. They have a recipe every week that's featured, and they make it and give you a taste, and then have all the ingredients you need to make the same recipe at home RIGHT THERE.

See? The recipes are cute, quick, and easy to understand...

And, all the recipes are easy, quick, and not very expensive.

It's awesome.

The recipes are free, and if you miss a few, that's okay, because they keep about 8 weeks worth on hand.

I've tried a few, but have yet to record any on my blog. This is my first...it's really good!!

I DID double this...but that's just because I feed an army.

Chicken Ravioli Florentine

• 2-3 green onions
• 1-1/2 cups water 
• 1 (9 oz.) package fresh four-cheese ravioli (I actually used the frozen kind...so I needed more water and then had to drain it afterwards...but it worked fine)
• 4 oz. pre-sliced fresh mushrooms (I bought whole Baby Bellas and sliced them myself...well, actually, I made Joseph do it...but still...it's slightly cheaper to buy whole)
• 2 TBS butter
• 1 (9 oz) pkg. cooked chicken strips (again...I cooked up four whole breasts and sliced myself...cheaper)
• 1 TBS basil pesto
• 2 TBS shredded Parmesan cheese, optional (ahhhh...no it's not...and I used A LOT more than that)

Chop green onions.

Combine water, ravioli, mushrooms, and butter in large saucepan, then cover; bring to a boil on high. When boiling, remove lid and reduce heat to medium-high; cook and stir 8-10 minutes or until most of the liquid is absorbed. (See, if you use frozen, you'll have to use more water and then drain it off)

My butter, mushrooms, and somewhere in there, my ravioli...

Now...because I didn't use pre-cooked chicken breast strips, I had to pan-fry my own chicken and slice it up. More time consuming...less expensive...

Cluck Cluck

 Stir in onions, chicken, spinach, and pesto; cook and stir 2-3 minutes or until spinach is tender. Sprinkle with cheese and serve.

Looks good, right?

 Then, the recipe also gives you a side dish...


Lime-Kissed Fruit

• 3 oz frozen limeade concentrate (1/2 can)
• 1/4 cup honey
• 1/2 tsp poppy seeds
• 1-3/4 lb. produce fresh cut fruit (melons, pineapple, strawberries)

Place limeade in a salad bowl to thaw...and thaw COMPLETELY ( I didn't wait long enough, and when I added my honey...it froze it...so I had to defrost it all in the microwave. Rookie mistake.)

Whisk in honey and poppy seeds.

Add fruit; toss to coat. Chill until ready to serve.

It makes a really pretty dinner, right?

 courtesy Publix Apron Simple Meals

Cauliflower Soup

I have sung the praises of Pioneer Woman many many times. I love her web-site, I love her humor, I love that shes a fellow ginger, and I love love love her cooking. 

I love it because it calls for real ingredients like BUTTER and CREAM...

I love it beacuse unlike most recipes, I never have to double it...

And I love it because my family will always eat whatever it is.

I've been craving a lot of soups lately...I guess it's winter-withdrawals, since it's not actually cold in the Jungle. And Pioneer Woman has one I've been dying to try...her Cauliflower Soup.

I made it almost exactly as she asks, with a couple additions made out of necessity, not necessarily creativity. It came out delish and creamy and served up even better as leftovers. Here it is:

Cauliflower Soup

Cauliflower Soup

• 1 stick butter, divided
• 1/2 whole onion, finely diced
• 1 whole carrot, finely diced (I actually used 2)
• 1 stalk celery, finely diced (used 2 again)
• 1 to 2 whole cauliflower heads, roughly chopped (again...I used 2...sense a theme here?)
• 2 TBS fresh parsley, chopped
• 2 quarts (boxes) low-sodium chicken stock or broth
• 6 TBS all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 2 to 4 tsp salt, to taste (went with 2)
• 1 cup (heaping) sour cream, room temperature

 In a large saucepan or dutch oven, melt 4 TBS butter. Add onion and cook for a few minutes, or until it starts to turn brown.

Add carrots and celery and cook an additional couple minutes. Add cauliflower and parsley and stir to combine.

All the delicious veggies...

Cover and cook over low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. (Now...here's where I deviated. See, I used the Swanson Chicken Stock...but there's only about 3-1/2 cups per box, so I substituted what was missing with vegetable broth. Not a big substitution...but still....)

Good stuff, but a little short...

Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 TBS butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to butter, whisking constantly.

Oh my...all that butter and cream...

Remove from heat and stir in one cup of half-and-half. Add mixture to the remaining simmering soup. Allow to simmer for 15 to 20 minutes (I did 20).

Check seasoning and add more salt and pepper if necessary.

Just before serving, place sour cream  in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

When someone says "heaping"...I generally take their word for it...

Serve immediately. (Yes, ma'am!!)

It was hard to take this shot because all I wanted to do was EAT!!

This really is an amazing soup. We served it with Colombian bread from the latin bakery on the corner...it was delicious. 

Pioneer Woman recommends making it right away.

 

I second that.

It feels winter-y and warm...my happy place is sated...

courtesy www.thepioneerwoman.com