Sweet N' Spicy Sloppy Joes Sliders

It's been a while.  Sorry, things have been a smidge insane lately.  The daughter has started eating solid foods (yes for sweet peas no for green beans...).  Last night it was a bit rainy and dreary ... dare I say fallish.  I had a pound of ground meat and frozen sourdough rolls.  So, I whipped up some sloppy joe sliders and they were quite tasty.

Sweet N' Spicy Sloppy Joe Sliders

Serves 4

Ingredients:
1/2 onion, minced
1-2 cloves garlic, minced
2 tsp. olive oil
1 pound ground beef
2 tsp. Worcestershire Sauce
1 T ketchup
1 tsp. crushed red pepper flakes
1 T brown sugar
1 14 oz. can of crushed tomatoes
salt and pepper to taste
8 sourdough rolls, warmed and split in half

Utensils:
large skillet
wooden spoon

Directions:
Lightly sauté the onions with olive oil over medium low heat, add a smidgen of salt.  When they are softened and slightly translucent add the garlic.  Add the ground beef and start browning it and breaking it up with a wooden spoon.  Add Worcestershire sauce, ketchup, crushed red pepper flakes and brown sugar; stir together to combine.  Add can of crushed tomatoes and the salt and pepper.  Lower heat to low and let simmer for 10 minutes to thicken up a bit.

Add the beef mixture to the inside of the rolls.  Serve with fries and a salad on the side.
Printer Friendly Version

Chicken Tortilla Soup

A few weeks ago we had a "cold" front and thunderstorms blow through Houston.  And by "cold front" I mean it was under 90 degrees in July.  I took that opportunity to make soup which is quick and easy and delicious.

Chicken Tortilla Soup

Serves 4-6

Ingredients for Soup:
1 onion, chopped
2 cloves of garlic, chopped
1 T olive oil
2 T chili powder
2 tsp ground cumin
1/2 tsp crushed red pepper flakes
1 tsp. dried cilantro
2 cups cooked chicken, diced
1 - 14 oz. can of fire roasted diced tomatoes
1 - 14 oz. can of corn
6 cups of chicken stock, low sodium
salt and pepper to taste
grated cheese, for garnish

Ingredients for Tortilla Strips:
6 flour tortilla, cut into strips
1 T olive oil
salt and pepper to taste
juice of 1/2 lime

Directions:
Preheat oven to 375.  Line a baking sheet with the tortilla strips.  Drizzle olive oil, salt and pepper on top of tortillas.  Mix them together.  Bake for about 10 minutes until they get crispy.  When they are done squirt the juice of 1/2 a lime on top of them.

Meanwhile, over medium heat, add the olive oil, onion and garlic to a large stock pot.  Add a little salt and pepper to taste.  Once onions have softened, add the chili powder, cumin, crushed red pepper flakes, cilantro, chicken, tomatoes, corn and chicken stock.  Bring to a boil.  Reduce to a simmer.  Cover the pot and let simmer for 15 minutes.

Serve with tortilla strips and grated cheese on top.
Printer Friendly Version

Cherry Tartlets

Ahhh cherries, how I love thee.  Except having to pit each and every one of you.  But then when it comes to eating I'm back to loving you.  This was super easy to put together...after the pitting process.

Cherry Tartlets

Serves 4

Ingredients:
1 cup pitted cherries, halved (frozen cherries work too)
1/4 cup sugar (more or less depending on how sweet they are)
1/2 lemon, juiced
1 sheet puff pastry, thawed
vanilla ice cream

Directions:
Preheat oven to 400 degrees.  Cut sheet of puff pastry into fours.  Put the puff pastries on a baking sheet lined with parchment paper or the sort.  Sprinkle a little bit of sugar on top of the puff pastry.

In a bowl combine cherries, sugar and lemon juice.  Spoon about a 1/4 of a cup of the cherries in the middle of each puff pastry.  Bring the corners together over the cherries and press together.  (Mine separated because I had too many cherries...as if that is possible).

Bake for about 20 minutes or until the tops have browned.

Serve with a scoop of ice cream.
Printer Friendly Version

Summer Pasta Primavera

I get excited when it is the summer time (produce wise, not weather wise...I'm looking at you heat and humidity).  The fruits and veggies look so great.  Here's an easy pasta dish using in season veggies...the goat cheese "super pimps it"! (I've become a fan of Jamie Oliver's Meals in Minutes on the BBC America and he says this and I like it.)

Summer Pasta Primavera

Serves 4

Ingredients:
3 T pine nuts
2 T olive oil
1 package of mushrooms, sliced
2 cloves garlic, minced
1 bunch of asparagus, 2 inch chop
1 lemon
1/2 c. white wine
3 scallions thinly sliced
1 package of pasta (I used parpadelle)
2 T goat cheese, crumbled

Utensils:
saute pan
large pot

Directions:
Place pine nuts in a dry pan over medium heat.  Lightly toast (about 5 minutes) until golden.  (Don't run off because you need to smell if they are about to burn to take off the heat).  Meanwhile, put a large pot of water on the stove and bring to a boil.  Add pasta and cook to al dente according to package.

Remove pine nuts from pan.  Add olive oil, mushrooms and garlic to pan.  Sweat out the mushrooms (about 5 or so minutes).  Add the asparagus, lemon juice and wine to pan and put a lid on it to steam the asparagus about 3-5 minutes.  Add a ladle full of the pasta cooking water and the scallions.

Place cooked noodles into a bowl and add the veggie mixture with a bit of the broth.  Top with the toasted pine nuts and goat cheese crumbles.  Printer Friendly Version

Mediterranean Stuffed Pasta Shells

To date, I haven't found a combination of cheese and pasta that I haven't liked.  Well, I've likes some more than others.  My husband and I went to New Zealand last year for our honeymoon, where there are seriously more sheep than there are people.  I'm not exaggerating...  Here are two sheep in the pasture we walked through on a nature tour to see seals.

Baa Baa

There I had lamb in quite some time.  It was yummy.  So, I thought I could combine that with my favorite Mediterranean flavors...lemon and oregano...into a delightful dinner.  And a lunch my husband was excited about eating again.  Score!

Mediterranean Stuffed Pasta Shells

Mediterranean Stuffed Pasta Shells

Serves 4

Ingredients:

1 T olive oil

1/2 red onion, diced

2 garlic cloves, minced

1 lb. ground lamb (or turkey or beef)

1/2 tsp dried oregano

dash or more of crushed red pepper flakes

salt and pepper, to taste

zest of 1 lemon

1 small container of part skim ricotta cheese

1/4 c. Parmesan cheese

1/4 c. shredded Mozzarella cheese

1/2 to 3/4 box of jumbo shells

1 jar of favorite marinara or pasta sauce

Utensils:

large pot

large saute pan

1 mixing bowl

13x9 baking dish

Directions:

Preheat oven to 375 degrees.  Set a large pot of water to boil and parboil pasta shells.

Add the olive oil and onion to saute pan and let the onions soften and become slightly translucent.  Add garlic cloves to pan, cook for about a minute.  Add the ground lamb, oregano, crushed red pepper flakes, salt and pepper.  Brown the meat and cook through.

While meat is cooking, combine ricotta, Parmesan cheese and lemon zest in a mixing bowl.  Once meat is cooked through.  Let it slightly cool.  While it's cooling.  Pour the jar or marinara sauce on the bottom of the baking dish.  

Combine cheese mixture and the meat mixture.  Stuff meat/cheese mixture into the shells and place on top of the sauce.  Sprinkle with Mozzarella cheese. Bake in the oven about 15 minutes or until cheese on top is melted and golden.  Transfer shells to your plate and top with the marinara sauce.

Printer Friendly Version

Honey Balsamic Chicken

Ok, so, chicken can be boring and well, taste like plain old chicken.  But this chicken has got a great sweet but spicy marinade.  I had already started cooking it when the hubby came home.  When he went over the check on what he was having for dinner he said ..."Ooh, that looks different...what did you put in it?"  I didn't answer in case honey and chicken was not an acceptable combo.  He thought I added booze (I didn't...I was just having a glass while cooking).  Turns out honey and chicken is an acceptable combo.  My picture turned out worst than usual...so, I won't add it.  Sorry, I'll try to be better. :)

Honey Balsamic Chicken:

serves 4

4 boneless, skinless chicken breasts
1 T olive oil

For marinade:
3 T honey
3 T balsamic vinegar
2 T olive oil
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. garlic powder

Utensils:
tongs
plastic ziplock bag
large skillet that is ovenproof

Directions:
Put the chicken breasts into the plastic ziplock bag.  Then add the marinade ingredients to the bag.  Zip it shut and swish around until the marinade coats all of the chicken. Let marinade for about an hour in the fridge.

  Preheat the oven to 350 degrees. Preheat the skillet to medium heat. Add the 1 T olive oil.  Add the chicken breasts to the skillet on the stovetop.  Turn the heat down to medium low (the honey can burn).  Sear it on all sides.  Once the chicken is seared, pop it in the oven for about 15 minutes or until the chicken is cooked through.
Printer Friendly Version.

Rosie Palmer

We're in the full thoes of summer here in Houston.  It is so depressing seeing 104 on the outside temp of my car.  So, I decided to whip up a feminine twist on an Arnold Palmer (50% lemonade, 50% iced tea).

Rosie Palmer

Serves 2

Ingredients:

1 1/2 cups strong brewed Hibiscus tea (I used 2 bags of Tazo Passion tea)

1 1/2 cups Raspberry Lemonade (I used Simply Raspberry Lemonade)

2 lime wedges, for garnish (optional)

ice

Utensils:

pitcher

straw

glass

Directions:

Brew tea and let cool.  Once the tea is cooled, pout into a pitcher.  Then add the raspberry lemonade.  Stir the two together.  Pour into a glass and add a lime wedge.  Slap a straw in it (beverages seem to taste better to me through a straw) and you're ready to go.  You can also add a splash or two of vodka for a grown-up refreshing beverage.

Gnocchi with Chicken and Tomato Sauce

I had a gift card to William Sonoma that I hadn't used so I finally went in to go spend it.  I checked out their cookbooks and saw the Anne Burrell's "Cook Like a Rock Star" on the sale rack.  So, it made it into my basket (along with a Star Wars lunch box tin for the hubby...he now feels "cool" taking his lunch to work.)  One of the recipes was for Chef Anne's Light-as-a-Cloud Gnocchi.  It caught my eye.  In all honesty, I've never had gnocchi before.  It always lost out to another item on the menu.  However, I like potatoes and I like dumplings.  So I figured I'd give it a whirl.  I thought they turned out light, fluffy and yummy.

I tweaked the recipe since I didn't need to feed 10-12 people and I don't have a food mill (note to self: add food mill to wish list).

Gnocchi with Chicken and Tomato Sauce

Serves 4

for the Gnocchi:
2 large Russet potatoes
1 large egg
1/4 cup grated Parmesan cheese
salt
pepper
3/4ish cup or so of flour


Other Ingredients:
Rotisserie Chicken, cut into bite sized pieces
1/2 jar of favorite tomato/pasta sauce
5 Basil leaves torn, for garnish
Parmesan cheese, for garnish


Utensils:
fork
baking sheet
large pot


Directions:
Preheat oven to 375 degrees.  Prick potatoes with a fork and put on baking sheet and bake until fork-tender (about 45 minutes to an hour).

Cut potatoes in half and let cool until you can handle the "hot potatoes."  Peel skins off potatoes and smash and mash the potatoes with a fork.  Let smushed potatoes cool completely.

While potatoes are cooling, beat one egg and add cheese, salt and pepper.  Pour egg mixture over smushed potatoes (I kept the potatoes on the baking sheet to have less of a counter clean-up situation).  Sprinkle about 1/2 cup of flour on top of potato and egg mixture.  Start kneading the potato dough to incorporate together.  Add more flour gradually until the mixture feels moist but not sticky.

Bring a large pot of water up to a boil.

Form the dough into a large log and cut into 1 inch sections.  With each section, roll into a smaller log about 3/4 inch in diameter.  Cut smaller logs into 1 inch gnocchis.

Salt the boiling water.  Drop the gnocchis into the water (I did mine in 2 batches).  Wait for them to float and get puffy looking (about 1-2 minutes after they float).  Remove from water.

For the chicken, I used a rotisserie one from the grocery and cut up into pieces.  To save time I also used a good quality jarred Tomato and Basil pasta sauce.

To plate, I put the chicken bits down first. Then the gnocchi and topped it off with the tomato sauce with a bit of torn basil for garnish and parm cheese.
Printer Friendly Version

Fun New Artsy Fartsy App

So, I just downloaded on my iPad the Martha Stewart Craft Studio app.  In the few minutes I've played around on it I'm impressed.  You can create different cards and print on your printer or upload it to snapfish.  It's currently free so act now...!

Chocolate Chip Blondies

     I'm the proud mama of Grace, who is currently 12 weeks.  She was a surprise baby...not in the sense of "I Didn't Know I Was Pregnant"  but, I don't know if we're having a boy or a girl.  I, however, kept on having an inclination that we were having a girl since I kept on craving chocolate.  I kept a bag of Ghirardelli chocolate chips in the freezer to satisfy my "I need chocolate NOW craving." Turns out, I was right. I decided to whip this batch of blondies to enjoy my chocolate in a different way.  The blondies hit the spot and are a cross between a chocolate chip cookie and brownies.  I especially like the end pieces that got a bit crispy/caramelized.  YUM!

Chocolate Chip Blondies

Makes 16 squares

Ingredients:

1 stick unsalted butter, melted

½ cup light brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup all-purpose flour, spooned and leveled

½ tsp salt

½ cup milk chocolate chips

½ cup semi-sweet chocolate chips

Non-stick cooking spray

Utensils:

8-inch square baking pan

Parchment paper

Large bowl

Whisk

Directions:

            Preheat oven to 350 degrees.  Spray 8 inch square baking pan with non-stick spray; line pan with parchment paper, leaving a little bit of an overhang on two sides (to lift it out).  Spray the paper.

            In a large bowl whisk the melted butter and sugars until smooth.  Whisk in egg and vanilla.  Add flour and salt and mix until incorporated (don’t overmix).  Fold in chocolate chips.  Transfer batter to prepared pan and smooth the top with back of spoon.

            Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes.  Remove pan from oven and let cool.  Using parchment paper “handles”, lift out from pan and transfer to cutting board.  Cut into 16 squares.