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Cooking, Recipe and Food Blog

Simple Dinner Dishes For Christmas Feasting

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There are a million and one different aspects to consider when purchasing your new home, but there is one thing that always remains true. The kitchen is the heart of the home, and new homebuyers weigh their decision to buy on the design of this one room.

Coming together for a meal is a part of our culture of comradery, and Christmas time makes those meetings all the more meaningful. Before you plan out the family feast, check out a few of these simple holiday dishes to make the celebration preparations a little bit easier. [Read more…]

Nutrition Done Right: Three Things to Eat in the Morning

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Nutrition never seems to be an easy subject matter to grasp. It seems like the facts that define the industry and what’s healthy change every day. In addition to this, every body is different, which means that everybody is going to have a different nutrition formula that is going to give them what they need to approach life with energy, zeal, and an ability to slay whatever is on their plate.

Since breakfast is the most important meal of the day, it’s crucial that you don’t skip it. Yeah, you might not be a morning person, or you might not have time in the morning to make yourself an elaborate breakfast, but who said that it had to be elaborate, hard to make or clean up, and who said that you had to make it that morning? Here are 3 things you can eat in the morning that are simple, nutritious, and quick: [Read more…]

Planning The Perfect Holiday Meal

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Depending on how many you are planning to feed, there is much work that goes into planning a holiday meal. It starts with needing to know how many you are cooking for. You have the planning, the shopping, the prep, and the cooking. Just thinking about it is probably overwhelming.

Here are some tips that will hopefully help you plan the perfect meal, and get through it without tearing your hair out. [Read more…]

Breakfast with Huevos Rancheros

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Breakfast has become the meal we most often take for granted, but once we find the time to enjoy this morning meal you’ll find that there’s so much more to it than just eggs and toast.

People seem to have a love hate relationship with eggs. It’s packed with nutrients and protein that builds muscles, but also contains cholesterol and albumin that clogs the heart and poisons the blood if ingested in huge amounts.

Then again, nutritionists and dieticians will always remind you of the word “moderation”. There’s nothing wrong with eggs, some say you should keep your egg consumption to a maximum of 3 eggs per week, and some will debate that one egg a day is okay. I’m thinking it is best to know where your health stands for you to know how far you can take your diet.

I like eggs for breakfast but of course I get tired of eating it the same way all the time. Doesn’t matter if I’ve got the best back bacon or the juiciest of breakfast steaks to go with eggs. I just get the hibbie-geebeez if I have one too many eggs sunny side- up, scrambled, poached or hard boiled. I enjoy an omelette once in awhile, but that too can be a little too eggy for me every day.

And then I happened upon a recipe for Huevos Rancheros, or rancher’s eggs. I instantly fell in love with it and can’t get enough of it! I love the texture and the freshness of tomato salsa, avocados, and cilantro combined with refried beans, flour tortillas and the silky eggs topped with cheese. The Mexican flavour to it is just my kind of meal on a lazy Sunday when I can enjoy it for brunch with a mimosa! Now doesn’t that sound like an egg-cellent breakfast idea?

HUEVOS RANCHEROS MEXICANA

Ingredients:

Salsa puree

2-3 tbsp olive oil
1 onion, peeled and diced
2 green bell peppers, roasted, peeled and diced
1 red bell pepper, roasted, peeled and diced
2 yellow peppers, roasted, peeled and diced
4 ripe tomatoes, diced
2 limes, juiced
Salt and pepper, to taste
1 tsp cumin
2-3 tbsp chilli powder
1 tsp ground red pepper
1 bunch fresh cilantro, chopped and half reserved for garnish …
1-2 tbsp butter
6 flour tortillas
1 can refried beans
1 can black beans
8 eggs
8-10 oz cooked flank steak, sliced thin (optional)
1 can sliced black olives, optional
1 cup sour cream
3-4 cups shredded taco or Mexican-style cheese
1/2 cup sliced jalapenos, optional
1/2 cup guacamole

Instructions:

1. In a medium bowl, toss together olive oil and onions, peppers and tomatoes, lime juice and seasonings and half the cilantro. Puree a portion of the freshly tossed salsa and set aside.
2. In a large skillet, add butter. When melted, quickly cook each tortilla until soft. Wrap tortillas in paper towels and keep warm.
3. Heat refried beans in a microwave-safe bowl. Repeat the same with the black beans.
4. Huevos: poach eggs to your preference or traditionally over easy and set aside.
5. Reheat flank steak strips by giving a quick flip in skillet.
6. To assemble huevos, place a tortilla on a plate. Spread a thin layer of refried beans and black beans on the tortilla. If using meat, place thin pieces of flank steak on top of the black beans. Add a layer of the fresh salsa and carefully top with eggs. Garnish with olives, sour cream, guacamole, pureed salsa shredded cheese and jalapenos. Sprinkle with the reserved fresh cilantro and serve.

 

Photo Credit: framboise

Photo Credit: nooschi

Photo Credit: kaszeta

Chef Sara Moulton’s Braised Stuffed Turkey with Maderia Sauce Recipe

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sara-evans-braised-stuffed-turkey-with-madeira-sauce-11-20-2006.jpgNow that we know what Chef Sara Moulton recommends for Thanksgiving Day preparations, let’s try on one of her most famous & celebrated recipes.  I tried this Braised Stuffed Turkey with Maderia Sauce Recipe a few weeks ago & my family still can’t stop talking about it.  And you know you’ve found a good one when that happens!  Enjoy this recipe with your family & let them talk non-stop about what a fabulous chef you are!

Ingredients:

  • 1 pound finely ground pork
  • 1/4 pound ground fresh pork fat
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup minced fresh parsley leaves
  • 1/4 teaspoon freshly grated nutmeg
  • 6 1/2 pound turkey breast, boned
  • 1/2 teaspoon dried thyme, crumbled
  • Salt and freshly ground pepper
  • 1/2 pound sliced baked ham
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 cups brown stock, or canned beef broth
  • Bouquet garni: a cheesecloth bag containing 12 parsley sprigs, 1 teaspoon dried thyme, and 1 bay leaf
  • 2 tablespoons arrowroot
  • 2 tablespoons Sercial Madeira
  • 1/4 cup heavy cream

What’s Next:

In a food processor blend the pork and fat. With the motor running, add the eggs, 1 at a time, and combine well. With the motor still running, add the heavy cream in a stream. Transfer the mixture to a large bowl and add the remaining ingredients. Chill, covered, for at least 30 minutes.

For the Turkey:  With a sharp boning knife, remove the turkey breast halves beginning at the breast bone and cutting along the ribcage, using long, swift strokes, pulling the meat away from the bone as you go. Remove and reserve the fillets (tenderloins) from the underside of the breast. Remove and discard any tendons, sinew, or silverskin. Reserve.

On a double thickness of cheesecloth, arrange the turkey breast skin side down with a long side facing you. Sprinkle it with half the thyme and salt and pepper, to taste. Smooth 1/4 (about 1 cup) the stuffing over the turkey breast, leaving a 1-inch border. Cover the stuffing with a layer of the ham. Cover the ham with another cup of stuffing. Halve one of the fillets and wrap each half with a piece of ham. Lay the wrapped fillets side by side, with the ends touching, on top of the stuffing.

Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder. Fold the cheesecloth over to enclose it and twist the ends, maintaining the cylinder shape. Tie the ends securely with string. Repeat with the remaining breast.

Preheat the oven to 350 F or 175 C.

Pat the turkey rolls (ballontines) dry.

In a roasting pan, heat the butter and oil over moderate heat until hot and in it brown the turkey, in the cheesecloth, about 2 minutes per side. Add 6 cups stock and bouquet garni to roasting pan.

Braise the turkey, covered tightly with foil, in the middle of the oven, basting occasionally for 1 1/2 hours, or until the internal temperature is 165 degrees F and its juices run clear when the breast is pricked with a skewer.

The turkey can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid. To reheat, bring to a boil over moderately high heat, baste, and heat, covered, in your preheated oven, basting frequently, for 1 hour.

Transfer the turkey to a rack to cool. Unwrap it. Skim the braising liquid and strain it into a saucepan. In a small bowl, combine the arrowroot, Madeira, and cream.
Bring the strained liquid to a boil and stir in the arrowroot mixture. Cook the mixture over moderately high heat until it is thickened slightly. Keep the sauce warm, covered with a buttered round of waxed paper.

Transfer the turkey to a carving board and slice half of it into 1/2-inch slices. Transfer the slices and remaining turkey to a platter and serve warm with the sauce.

And whew, you & your braised turkey are done!

Eat well & Laugh often! 

Labor Day Menu: Firestation Meatloaf Recipe

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meatloaf-recipe.jpg

 

Now, I know what you’re going to say, meatloaf isn’t really summer food.  But I tell you what, I have a soft spot for the dish & it goes great with that German Potato Salad recipe from earlier.

So, why don’t you just sit back & trust a girl.  Enjoy this Firestation Meatloaf recipe as well as your Labor Day weekend.

Ingredients: 

  • 1 pound bacon, cut into 1 inch pieces
  • 2 onions, chopped
  • 5 pounds ground beef
  • 5 pounds spicy ground pork sausage
  • 3 (10 ounce) packages frozen chopped spinach , thawed, drained and squeezed dry
  • 3 (4 ounce) cans sliced black olives, drained 3 cups pistachio nuts, chopped
  • 1 cup ketchup
  • 3 eggs
  • 1 (1.25 ounce) packet meatloaf seasoning mix
  • 1 pound pepper jack cheese, cubed
  • 1/2 cup ketchup, or as needed

What’s Next:

Preheat the oven to 350 F or 175 C.

Place bacon in a large deep skillet over medium-high heat. Add onions, and cook, stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.

In a large bowl, mix together the ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1 cup of ketchup, eggs, and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes into the top of the loaf so they are completely covered. Brush remaining ketchup generously over the top.

Bake for 1 1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180 F or 82 C.

 

Eat well & Laugh often!

Hearty Breakfast Pizza

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Breakfast Pizza.bmpWho says you can’t have your pizza in the morning?  This breakfast pizza is easy, quick and tasty.  Just add Saturday morning cartoons and milk and you have yourself feast.

Ingredients:

  • 8 oz tube crescent rolls
  • 1 pd breakfast sausage (I like the sage sausage, myself)
  • 4 oz mushrooms
  • 1/2 cup white onion, chopped
  • 1/2 cup green pepper, chopped
  • 5 eggs
  • Mozzarella cheese
  • Cheddar cheese

What’s Next:

Go ahead and preheat your oven to 450 F, 230 C.

Grease a 12-inch pizza pan.  Lay crescent rolls with points toward the center of the pan, press with your fingers to cover pan.

Brown the yummy-for-my-tummy sausage, drain.  Whisk eggs & set aside.

Place sausage, mushrooms, onions & peppers on dough.  Pour eggs on top.  Layer with a thin covering of Mozzarella & Cheddar cheeses.

Bake for 20 minutes.  Go find a good cartoon and you’re ready to start the weekend in comfort and good food.  Enjoy.

Eat well & Laugh often.

 

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