Cooking & Recipes Personal Chef Style

Family Friendly Holiday Sweet Potato Pie

2011-11-23T22:34:00.001-05:00

I love sweet potato pie and have always loved it. It's not a recipe that my mom or anyone in my family ever made. It's just something that I found out about when visiting my ex-husband's family in North Carolina. Well, actually, it was my brother in-law's grandmother who made awesome sweet potato pie. She was a true southern cook. It was an amazing adventure to visit that part of the family. They were the epitome of the black family from the South who had little in the way of financial riches and worked hard to support the family in the best way they could.

Interestingly, it didn't have to be Thanksgiving or Christmas. It could just be an occasion of family or friends visiting for a weekend. Every stop was pulled out. It was amazing. Fried chicken, mashed potatoes, gravy, candied yams, potato salad, collard greens, kale, homemade rolls, sweet potato pie; and this was not a holiday! This was just a regular Sunday dinner! Welcoming anyone who came by. I was a young bride and new to North Carolina cooking. But it was there in Raleigh that I fell in love with North Carolina Barbecue and real sweet potato pie.

Here is my take on Sweet Potato Pie. I'm pretty sure I've added some ingredients like rum extract and coriander that they did not use in the North Carolina . This year, I used white and yellow sweet potatoes for the first time. I got them from a local farmer where I buy my eggs.

This recipe made enough for two hearty pies. Since I don't do pie crusts very well, I got two ready made frozen pie crusts to pour the filling into. That didn't take away from the taste. I also could not find my hand mixer so I had to mix the filling by hand. This meant I couldn't mix everything at one time. Had to add the ingredients a few at a time. It took a little extra time to blend. Still, the pies turned out well. And, they were actually better on the second day when the flavors had a chance to meld.

Ingredients

4-4 1/2 cups mashed sweet potatoes (I used about 4 lbs of sweet potatoes)
4 eggs slightly beaten
1/2 cup melted butter (1 stick)
1 cup almond milk
2 Tbs molasses
6 Tbs all-purpose flour
1/2 cup packed light brown sugar
2 tsp cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp coriander
1 tsp allspice
2 tsp lemon extract
2 tsp rum extract
2 tsp vanilla extract

Directions

Preheat oven to 375° F

Mix all ingredients together until well-blended with a hand mixer or food processor. Bake for one hour or until a sharp knife inserted into center of pies comes out clean. Serve plain or with whipped cream.

Fast and Easy Pork Sandwich for a Quick Fall Lunch

2011-11-18T16:27:00.001-05:00

When you go to a deli or a lunch wagon here in my area for a hot sliced or pulled pork sandwich, you can expect to spend no less than $8 for a naked sandwich. More often than not, however, they will cost $9.00 or more plus tax. Don't get me wrong, they are delicious and worth it. Well, maybe. Anyway, I guess it's whatever the market will bear. And, in this market, it can bear a lot, apparently.

I was thinking: "Why go to a deli when you can make a perfectly delicious sandwich at home worthy of the best meals on wheels food truck fare?" So, for lunch today I made my sandwich with some thinly sliced Korean BBQ marinated pork I bought from one of my favorite Korean food markets. I cooked it slowly in a a tablespoon of oil with some sliced yellow and red onions, toasted a large sub roll and added a little non-fat ranch dressing for the extra juicy sloppy factor. When I had almost finished half of the sandwich, I though to have some avocado with it. Way yum!

Rotisserie Chicken Salad for Dinner and A Movie At Home

2011-11-12T19:54:00.001-05:00

When I had my own personal chef business, I would cook for many couples who either had no time to cook because they both had demanding jobs or they just hated to cook. As a personal chef, the idea is to cook meals for a week or two, package and label them with instructions and freeze them. The first meal, however, was not one to be frozen, but to be ready for dinner and a movie when the clients came home that very evening.

Apart from the regular menu we had agreed on, one of my requests was whether I could do something with leftover rotisserie chicken. As you might imagine, many of these power couples would buy a roasted deli chicken for a quick meal and wonder what they could do with it after the first day. So I would make a simple rotisserie chicken salad. The chicken was already cooked and well seasoned so it was just a matter of cutting up the chicken, adding some onion and celery, and perhaps apples, raisins, avocados or nuts, depending on whether one of them had a food allergy

It turned out to be a favorite. It also happens to be a favorite of mine for dinner and a movie at home. You can have this with crackers for lunch or as a sandwich on a hard roll or croissant. You can serve this rotisserie chicken salad as a main course on Romaine lettuce or baby spinach leaves with baked sweet potato fries and a glass of beer. I'm into pumpkin beer for the season. I also like this with fresh asparagus.

Here's my recipe for a simple creamy rotisserie chicken salad. In fact, I just made this one this evening. This is great for dinner and a movie. In fact, I'm watching an old classic 1936 Perry Mason movie.

Ingredients

2-3 cups rotisserie chicken, cut up, skin and all

1 small onion, chopped fine

1 or 2 stalks celery, chopped fine

1/2 cup light mayo

2-3 Tbs light ranch salad or sour cream

1 tsp dried dill (flakes or seed)

1 tsp dried parsley flakes

Freshly ground pepper to taste

Mix all ingredients in bowl. Add more ranch dressing if you want a wetter salad. Personally, I make mine with lots of Ranch dressing You could add walnuts or crunchy apple chunks. I also love this with chopped avocado and crispy turkey bacon.

East Fall Apple Dessert

2011-11-10T22:36:00.001-05:00

I saw a recipe onlinerecently for an apple crisp cooked in a microwave. Being a cook whodoesn't always want to take a long time for cooking and preparation, I decidedto try it. The flavor was delicious, however, it turned out that the toppingwasn't really crispy. It was a simple recipe to which I added a couple ofingredients I thought would add to the dish. I was right. It turnedout well, like an apple pie without the crust.

The topping is chewy and theinside was soft and juicy. I used 3 huge Stayman apples that I got from a local farmer's market over the weekend. They are sweet and tart all at the sametime. Actually, they were so large, they measured almost five cups. You can use Granny Smith as theoriginal recipe called for or other cooking apples. Enjoy.

Ingredients

4 cups apples, peeled, coredand sliced

Juice of one lemon

¼ tsp ground cardamom

1 tsp ground nutmeg

½ tsp ground coriander

For the topping

½ cup melted butter

¾ cup quick cooking oats

¾ cup packed brown sugar

½ cup flour

1 tsp ground cinnamon

½ tsp ground allspice

In large bowl place slicedor cut-up apples. Add lemon juice, cardamom, nutmeg and coriander. Mix well togetherwith wooden spoon.

Place apples in an 8 inchsquare baking dish or a deep dish glass pie plate. In another bowl, mix together the meltedbutter, brown sugar, cinnamon, allspice, oats and flour. Spread this topping evenly over the apples.

Cook in microwave on highpower for 10-12 minutes until apples are soft. Let cool so topping will set. Serve with ice cream or use a dollop of sour cream.

Best Muffins for a Fall Family Chili Dinner

2011-11-08T16:39:00.000-05:00

Before they were an entire breakfast and dessert combined, muffins used to be a great accompaniment to dinner and a nice change from toast with breakfast. In fact, now there are so many varieties of those huge "cake" muffins, you hardly ever see just a plain regular muffin. That's what I call them, "cake muffins"because it's like eating cake for breakfast.

Fall is a wonderful time for muffins. My mom, Sophronia, used to make great muffins when it started getting cool outside. She made two kinds; plain and corn, and, they were always comforting. They were simple and delicious warm, dripping with butter and strawberry preserves, which was my favorite way of eating them in the mornings for breakfast. When we ate chili for dinner, we had corn muffins. Any of these muffins are equally great with chili as well as with bacon, eggs and tea.

Here are my mother's recipes below. Although the recipes call for greased muffin tins, you can use muffin cups. Please note below. Be careful! Do not beat the batter. Overmixing the plain batter will cause development of too much gluten in the flour and yield a tough muffin. The corn muffins do require a thorough mix, however.

So, in my humble opinion, here are the best muffins for a family chili dinner.

Sophronia Baden's Family Muffins

2 cups flour

4 tsp baking powder

1/2 tsp salt

2 TBs sugar

1 cup milk

2 TBs melted butter or shortening

1 egg, beaten

Sift and mix dry ingredients. Combine liquid ingredients and add to dry ingredients. Mix just enough to moisten the flour.** Do not beat. Fill greased or buttered muffin tins 2/3 full. Bake at 400° F 20-25 minutes.

**IMPORTANT Muffin batter should be stirred or mixed gently only until the dry mixture is moistened. It should never be beaten.

Mom's Corn Muffins

1 cup flour

2/3 cup yellow corn meal (We always used Indian Head Yellow Corn Meal. I still do.)

2 TBs sugar

2 tsp baking powder

1/2 tsp salt

2 eggs, beaten

2 TBs melted butter

2/3 cup milk

Sift and mix all dry ingredients. Combine eggs and milk. Add melted butter. Pour all into corn meal mixture and mix thoroughly. Fill greased muffin tins 2/3 full. Bake at 400° F for 20-25 minutes.

Enjoy.

Fun Family Meal Idea-Super Moist Stuffing Muffins

2011-11-08T16:38:00.001-05:00

Moist Stuffing Muffins

I think one of the most fun things I have done is to take stuffing and make it into muffins. Technically, these should be called dressing muffins, because they are made outside of the bird, not stuffed into one. Taking the traditional turkey stuffing fragrant with onions, celery and sage and making them into super moist stuffing muffins turns out to be a fun family meal idea. Of course, it's easy to just take a box of stuffing, mix it with water and make muffins. That's fine if you're in a big hurry. However, the delight you will feel when you hear the ooohs and ahhhs from your adoring family and friends is beyond compare.

Besides, the aroma of fresh cooked celery onions and sage wafting through your home is is like a tonic to your senses. There is nothing like it. It evokes memories of the Thanksgiving turkey preparations of childhood even if it is not Thanksgiving when you are making this recipe. My mother used the stock made from simmered turkey giblets to moisten the dressing. She also used this stock as a base for her turkey gravy. She never made these super moist stuffing muffins. I am sure, however, that she would approve this fun family meal idea.

Ingredients

1 large onion, chopped (about 1 cup)
2-3 stalks celery, chopped (about 1 cup)
1/2 cup butter (1 stick)

1 loaf bread, stale or toasted, torn into small pieces
2 cups turkey juices mixed with water, or chicken or vegetable broth
1/2 tsp ground sage
1 tsp poultry seasoning
Freshly ground pepper to taste

Directions

Preheat oven to 375° F

In a large skillet over medium heat, cook onion and celery slowly in melted butter until soft but not browned. Turn off heat. Add bread and dry seasonings and stir gently. Pour liquid over the mixture, and pack tightly into greased muffin tins.

Bake 25-30 minutes

Break Out of the Meal Rut - Cook With Anchovies

2011-11-01T00:38:00.000-04:00

Anchovies, like catfish, are one of the most misunderstoodfish in cooking. So many people I know don't like the tiny salty little fish. Ithink it's time for some of these folks to break out of the meal rut and cookwith anchovies. Many people do not givecertain foods a chance because of a bad experience with them. They miss out on a great opportunity to trysomething different.

I think of some of the foods I rejected early on. If I had not given themanother chance, I would not have the joy of enjoying some really excitingrecipes. Anchovies were initially not on my list of favorite foods, either. Thefirst time I tasted them, I couldn't stand them. They were too salty and fishy.Then, I tried them again. Now, I love anchovies with a passion and use them inall kinds of dishes.

At first, I only ate anchovies on pizza, then later, in Caesar salads. I'm gladI experimented with them. I never dreamed there were so many things you can dowith anchovies. Now I try them in many recipes and they are a mainstay in mykitchen cabinet. When I see I am down to one tin, I make it a point to buy more.

Sometimes, I get fresh anchovies from my favorite Italian deli. They are packedin heavy salt and need to be rinsed well before using in recipes. They alsohave to be filleted and the bones removed. I also use canned anchovies for manyof my dishes. You can find them either flat or rolled with capers. I used bothinterchangeably. And, I must say, I don't rinse or fillet the canned variety.

One of my favorite recipes is spinach pasta or linguini with anchovies, thinlysliced onion and garlic. Although, I love the salty and intense taste of thesmall fish. For this dish, I mash the anchovies in olive oil in a cast ironskillet and then sauté the garlic and onions till they are nice and soft. Often,I'll throw in some olives and capers, then add the cooked pasta and mixtogether. Sprinle with fresh ground pepper and parmesan. You won't need salt.

Anchovies go great in chicken salads, deviled eggs, and green beans and sometimes,I even sneak them into my mashed potatoes. They are delicious with vegetablesand in stuffed peppers. Also, withanchovies, you don't need a lot and they add great flavor to some otherwisebland dishes. When you mash and combine them well in your recipes, your guests won'tbe able to taste them. It may challengethem, too, to break out of the meal rut and cook with anchovies.

One thing that surprised me was the day I looked at thelabel several years ago on my Worcestershire sauce and realized that anchovies areone of the ingredients. Most people areunaware of that fact.

How to Make a Healthy Catfish Stew for Your Family

2011-10-27T23:42:00.001-04:00

Catfish stew makes a hearty healthy meal for your family. Fall and winter are top seasons for this tasty dish; however, I have been known to have this at any time of the year. It doesn't take long to cook and the ingredients are simlpe. Farm-raised catfish is available year-round.

If you cannot find catfish nuggets in your market, you can always find catfish fillets in just about any grocery store, Here's how to make a healthy catfish stew for your family.

Ingredients

1-11/2 lbs. catfish nuggets cut into chunks

2Tbs. canola oil

2TBsflour

1large onion, coarsely chopped
1 green, yellow or red bell pepper, chopped

1/2tsp. cumin

1tsp. curry powder
1 tsp. Italian seasoning
1/2 tsp. thyme

1/2tsp. basil

1/2tsp. celery seed

1/2tsp. red pepper flakes
1/2 to 1 tsp. garlic salt
1/4 tsp. freshly cracked black pepper

1large can cannellini beans, drained

3½ - 4 c. vegetable, chicken or fish stock

Pour oil in bottom of a Dutch oven. Heat over medium-low heat until hot; careful that it does not smoke. Cookonions and bell pepper until soft for about 5 minutes. Add flour and stir until well blended about 1minute. Add stock slowly, stirring until thickened. Add beans andremaining ingredients. Add catfish. Cover and simmer for about 15 minutes.Stir occasionally to prevent sticking. Serve alone or over hotsteamed rice. Makes about 4 servings

White House Memories - Cookbook, That Is!

2011-10-27T17:24:00.000-04:00

I love searching in cookbooks for new recipes and experimenting with old classics. Cooking is fun for me. I know it's a challenge for some people. Not for me. Needless to say, I also love eating.

I love foods from many places with their range of tastes and flavors from all around the world. Although I will try many exotic foods I have never tasted, I must admit that when it comes to the really bizarre, I am not that brave.

I collect and read cookbooks and I own a slew of them. Some of them may have only one or two recipes I like or have tried, however, I consider it a valuable find if I can find at least one thing useful.

One of my most precious possessions is an old cookbook from the early days of my mother's marriage. It is The "White House Cookbook, Revised for Both Small and Large Families." It is undated and it could have belonged to either my maternal or paternal grandmother. In my dad's handwriting, a note written on a sheet of paper says: "White House Cookbook, 1923." The pages are yellowed and brittle and the front and back covers are attached with tape. I remember my mother using it often. . The book itself is so old, I have to keep it wrapped to protect it. It's amazing that such great food was made and cooked with such perfection even though the directions were less than perfect.Unfortunately, I never thought of taking steps to preserve it.

In one of the recipes for a cake, the directions tell the home cook to, "Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat." No oven temperature is mentioned, so you just have to guess at it or research other recipes to calculate the time.

In these old cookbooks, the instructions in many cases are sketchy as in the example I cited above. My mother. I think, played around with measuring some of the ingredients. Whatever she did was right. Her recipes always came out will. I don't know whether she had gotten tips from my grandmother or not. It is likely that she did, however, I never found any written proof of that.

This cookbook is fun, nevertheless. Not only does it have recipes and instructions for state dinners, there are recipes and remedies the the sick. It also sports illustrations of the White House and its inhabitants.

It didn't occur to me until very recently that this was the only cookbook I ever remember seeing at home. In my mind's eye, I don't see my mother or my grandmothers poring over lots of cookbooks like I do. They just cooked or baked. Although my mom must have had some written recipe or learned from somewhere to bake the fantastic 1-2-3-4 butter cake with chocolate icing every year for my birthday. Oh my goodness; it was perfect! Enjoy!

East Warm Bread Pudding for a Cool Evening

2011-10-22T10:45:00.000-04:00

This is great warm dessert on a cool evening. One of the great satisfying comfort foods. In this recipe, I used

Microwave Apple Raisin Bread Pudding

2 cups bread (5-6 pieces)

2 TBs butter

2-3 TBs lemon juice

1 apple (I had red delicious on hand)

½ cup raisins

½ tsp cinnamon

½ tsp nutmeg

3-4 TBs light brown sugar

1 large egg

2 cups almond milk (I used unsweetened)

½ tsp rum extract

½ tsp vanilla extract

Plump raisins in hot water. Put aside. Tear bread into pieces and place in a microwave safe bowl. Peel, core and cut apple into small cubes. Add apples and drained raisins to bread. Combine the ingredients. Melt butter and pour over mixture. Add lemon juice. Add raisins. Sprinkle on cinnamon and nutmeg. Mix together.

In another bowl, beat egg and sugar together. Add milk, rum and vanilla extracts. Blend well and pour over bread mixture. Microwave on high for 6 minutes. Cook 2 minutes longer for firmer bread pudding.

Eat warm

Serves 3-4.

Fast Recipe for Sunday Dinner-Glazed Baby Carrots

2011-10-17T22:47:00.001-04:00

Sunday dinners when I was growing up were a really big deal. My mom cooked all day and the dinners were the best. Fast forward to present non day of rest Sundays. After being out all day attending services, visiting friends, going to a local fall festival, watching football and movies, I wanted a fast recipe for last night's dinner.

Yea for leftovers. Nothing is faster than leftovers. I had roast chicken, potato salad and my body was yearning for the carrots I had bought at the market. I wanted to do something fast and good-tasting with them. I decided I felt like molasses glazed carrots. I don't usally use molasses in my carrots, however, I wanted to see what they would taste like.

As a kid growing up, some nights I would molasses and cold milk or sometimes with hot milk. That combo remains one of my favorite comfort foods. Hot chocolate will sometimes keep me awake rather than helping me sleep, so I go back to my childhood drink. Perhaps that's why I had molasses in my milk growing up. Also now, I drink Almond or Rice milk.

In any case, I decided to use the rich brown liquid in my carrots instead of brown sugar. Way yum!

Ingredients

1/2 lb baby carrots
1 1/2 TBs butter
1/4 to 1/2 cup water
2 TBs molasses

In a medium saute pan, melt butter, add baby carrots and remaining ingredients. Stir to cover carrots. Cover and cook on medium heat. for about 15 minutes for al dente or 20 to 25 minutes until carrots are tender and the liquid has evaporated.

Serves 2.

Best Cheeses for a Birthday Dinner

2011-10-11T16:46:00.000-04:00

I am a real cheese lover. Cheese to me is an essential food group along with wine, chocolate and catfish. Now I must admit that I haven't eaten cheese with my catfish, yet; however, that could change at anytime. I enjoy cheese with many dishes. More often than not, I eat cheese by itself; no crackers, no bread, nothing; just cheese.

On several occasions, I have sliced really thin pieces of salmon, seasoned them with dill and freshly ground black pepper and cooked it over a low flame in a bit of olive oil. After turning them over, I have melted equally thin slices of cheddar cheese over each piece. Delicious!

So what are the best cheeses to serve for a birthday dinner? I know there is probably a protocol and a way to choose the best cheese for a birthday party. I am of the school that says, "put out some great cheeses, toothpicks, some cool crackers and slices of a variety of breads, then tell the birthday guests to dig in."

As for the cheeses: there's Brie, Cheddar, Jarlsberg, Blue, Havarti with Dill, Muenster. Emmental (Swiss), Camembert, smoked Gouda and just about any cheese you enjoy eating with crackers or bread.

And, have a great birthday dinner

So Much Wine, So Little Time

2011-09-23T17:02:00.000-04:00

It's amazing how much you can learn even from a work of fiction. Fiction can portray reality in such a way that we can identify with it. Recently, I read a book called the Cookbook Collector, where the author, Allegra Goodman, intersperses facts and knowledge within her narrative. I really enjoyed it, because it interweaves two subjects I'm passionate about: cooking and the dot com world. Both are fascinating and exciting worlds to me.

This book was not so much about cooking, although there was some cooking going on. No recipes were posted as in the novels of culinary mystery writer, Diane Mott Davidson, yet I could still drool over what was being served. The book, in part, is about an enviable cookbook collection.

What I found most interesting, however, were the wines that were consumed in the book. The mention of the names made me want to know more. My subsequent search was quite an education. I had never heard of some of them which caused me to look up those particular wines at their websites.

In the book the descriptions sound luscious. For example, the glass of "deep almond hued" Chateau Montelena Chardonnay the character drank was too "buttery". The 1970 Chateau Latour was "...never overpowering, too genteel to call attention to itself..." The 1975 Chateau Petrus was "more flamboyant, flashier, riper, ravishing the tongue." In the Heitz, the flavor was "creamy..smooth and silky..meltingly soft... I wanted to rush out and try all of them.

Needless to say, I didn't. Just looking at the websites and reading about the vineyards and the grapes made for quite an adventure. There is much to look forward to trying. Wine making is fascinating and wine tasting is way too much fun. Nope, I take that back, it is not too much at all. It's enjoyable. My one trip to Napa with my daughter including our visit to a few of vineyards is one of the highlights of my life. What fun! (Yes, we had a designated driver.)

So the research into these wines mentioned in that novel let me know I still have lots more tasting to do. Ahhh! So much wine, so little time. I'll do my best. Yum. Yum!

Is Summer Really Over?

2011-09-13T15:42:00.000-04:00

Summer is my favorite time of year. My winter and ski-loving friends and family think I'm completely nuts. Hot though it may get, and it does get really hot here on the east coast, the heat doesn't deter me from enjoying this season more than any other. It means freedom to be outside, not cooped up in a house or apartment with air conditioning-looking outside at the world instead of being out in it. (Not that I am opposed to air-conditioning.) It means vacation even when I'm not strictly "on vacation."

Summer always takes me back to a time of total irresponsibility-no school, no homework, swimming, fun, picnics, family gatherings, not having to be serious about anything. It was a time of dreaming, making big plans and envisioning a great future. (Gosh, I didn't know squirrels made so much noise. Just looked out in the backyard to see two squirrels in two different trees making loud noises at each other and a neighbor's cat rolling on her back in the sun having great fun!)

Even cooking is different in the summer. I'm not a "griller" myself, however, I love the taste and smell of foods cooked on the grill. There's nothing so tasty and delicious as fresh veggies and chicken breasts lined with beautiful artistic grill marks. Then there's the variety of salads. You can make a salad out of anything: fried chicken, fish, lemons, figs, bright colorful vegetables of all kinds, grilled spring lamb or beef--just anything!

Even now, despite the responsibilities of a "grown-up" with a demanding daily life, jobs, family, children, grandchildren, cooking, blogging, reading, there is no time like the summer. I just love it! Longer days, lighter food, icy drinks, picnics and barbecues with family and friends, frosty beers and paler wines give me that feeling I used to have. Thankfully, that feeling of joy, carefree freedom and dreaming comes every year.

Now it's back to cooler weather and different foods, wines and ways of cooking. Though I must say, I'm fortunate, being here with my daughter, who has a gas grill in the backyard. Even without power during Irene, we could cook breakfast on the grill, including toast!

So, even though I love the good old summertime, I enjoy the relief of the cooler temperatures and colors of fall. However, I'm already looking forward to next summer's vacation.

Syrian Ground Lamb Patties

2011-03-22T23:16:00.000-04:00

This is a recipe I found in an e-cookbook that features meals from all around the world. It was called Syrian Sausage in Pita. Since I could not see myself pushing ground meat into sausage casings or even grinding up a 2 lb leg of lamb as the original recipe specified, I couldn't call it that. So it ended up being ground lamb in pita.

2 lb ground lamb

2 T chopped fresh tarragon

2 t ground coriander seed

1 t allspice (Arabic allspice is best from a Middle Eastern grocery store)

2 Tbs red wine

1/4 c pine nuts

1 T salt

1/2 t pepper

1 or 2 Tbs butter and olive oil

6 individual pita rounds

1 bunch chopped coriander or parsley

Combine the first eight ingredients in a large bowl. Mix well with your hands. Make the mixture into patties if desired.

Saute the ground lamb in a mixture of half butter and half olive oil until brown, turning occasionally. Serve in pita rounds, sprinkled with plenty of chopped coriander. Makes 6 servings.

This goes great with a rice pilaf also.

Best Japanese Comfort Food: Nabe

2011-03-08T11:38:00.000-05:00

No matter where we come from around the world, we all have our favorite comfort foods. Whether it's fried chicken and mashed potatoes from the US; crispy tempura from Japan; Tom Yum Goong from Thailand; Pão de Queijo (Brazilian Cheese Bread); Akoho sy Voanio (Chicken in Coconut Milk) from the Southern African island of Madagascar or Ukrainian Filled Dumplings (Perogies); we all remember a favorite dish from our childhood that comforts us to this day.

My good friend, Ritsu, who spent her early years in Fukuoka, Japan, has more than one comfort food, as we all probably do. One of her favorites is tempura; but the one dish she says she still loves to make from her mother's kitchen is Nabe, a one-pot or one-dish meal. To hear her tell it; you can throw just about anything edible into it.

This one-dish meal is great for winter, you can add any kind of fish, shellfish or meat, including octopus, oysters, beef, pork, chicken, vegetables, tofu and mushrooms. I even saw one recipe with sweet potatoes in it. Ritsu likes kimchi in hers. And she makes it with a traditional Japanese Ponzu sauce.
It reminds me of a winter stew where you can put all kinds of ingredients. The Japanese, of course, put everything into one pot and cook it at the table. This is also a fabulous comfort food because you don't have to worry about exact measurements. In fact, my friend could not give me the exact quantities, because she literally pits in whatever proportion or kind of ingredients she likes. She makes it hearty and makes a lot of it for her family.
Here are some of the other foods she puts in this delicious one pot dish. Chinese or Napa cabbage, salmon, cod, clams, salmon, shiitake and enoki mushrooms, shrimp, scallions, sesame oil and cellophane noodles.

I did look up a recipe on the About Food site. I have put it here:

Yosenabe is a kind of Japanese nabe (one-pot) dish. It literally means putting everything together in a pot. You can put various ingredients, such as fish, seafood, meats, and vegetables in yosenabe. Like other nabe dishes, yosenabe is cooked at the dining table as people eat it.

Ingredients:

3 1/2 cup dashi soup
4 Tbsp sake
2 Tbsp soy sauce
2 Tbsp mirin
1 tsp salt
4 or 8 hard shell clams, cleaned and sand expelled
2 salmon steaks, or salmon fillets, cut into 2 inch lengths and bones removed
1/4 head hakusai (Chinese cabbage), chopped into 2-3 inch lengths
1 negi, leek, rinsed and cut diagonally
1 carrot, peeled and cut into 1/4 inch thick rounds
8 shiitake mushrooms, stemed removed
1 enoki mushrooms, stems trimmed
1 shungiku (chrysanthemum greens) *if available

Preparation:

Put dashi soup stock in a donabe pot or an electric skillet. Heat the soup and bring to a boil. Season with sake, soy sauce, mirin, and salt. Turn down the heat to low. Add salmon and clams in the pot at first. Place other ingredients and simmer until softened. Have diners take cooked ingredients into individual serving bowls to eat.
*makes 4 servings

Memories of Jamaica, the Value of Family, Friends and Jerk Chicken

2011-03-05T22:04:00.001-05:00

My son, Dan, is married to the most wonderful young woman, Natalie, from Jamaica. In fact, my entire new Jamaican family is wonderful and is an awesome addition to the already fabulous family I have here in the US mainland. Sandra, Natalie's mom, and I became instantly close and have bonded on a deep level. Wendy, my daughter, has taken on her brother's wife as a little sister. My granddaughter, Danielle, and her new step-mom have also become very close and have secrets together. My brother, Aubrey and sister in-law, Joyce, and nephew, Aubrey III, have also welcomed the Jamaica branch of the family.

Denise and Dudley Stokes, Natalie's aunt and uncle, are lovely and have embraced me and all of my family. Dudley, by the way, was a member of the first Jamaican Bobsled team! You may remember that they shocked the world in 1988 when the first Jamaican bobsled team participated in the 1988 Olympics Winter Games in Calgary. Canada.

This, to me, is great fortune. Many people look on fortune as having a great deal of money or great financial resources. I don't. Fortune is having people you love, like respect and admire who feel the same about you. Don't get me wrong. I don't reject the idea of having money and the things it does, believe me. I am an entrepreneur and make my money form my business. You can not get a bus to wherever you need to go without money. Money is necessary to live.

However, real support comes from people. They are the treasure of the heart. For example, when I was battling breast cancer in 2001, money was not what I needed to steel me against what I was forced to confront. It was my spiritual philosophy, my family and friends, including my former husband, who encouraged me that, no matter what, I had the strength within myself to win and overcome this fierce opponent. And, I did. Money, which is paper, uncaring and neutral, could not do that.

I have had jerk chicken here in my area, yet, there was nothing like tasting Jerk chicken in its native habitat with native chefs. So, in honor of my Jamaican family, I present this Jerk Chicken recipe:

INGREDIENTS :

    * 1- 31/2 lbs chicken (3lb of chicken breasts may be used if preferred)
    * Jerk Sauce (See below)
    * lemon or lime juice

Jerk Sauce

METHOD:

   1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
   2. Rub the chicken with the Jerk seasoning.
   3. Be sure to rub under skin and in cavities
   4. Marinate overnight.
   5. Grill at lowest possible setting over a low fire until done.
   6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
   7. Chop meat into pieces, and serve traditionally with hard-dough bread

INGREDIENTS :

    * 1/2 cup Pimenta ( allspice berries)
    * 1/2+ cup packed brown sugar
    * 6-8 garlic cloves
    * 4-6 Scotch bonnet peppers
    * 1 tablespoon ground thyme or 2 tablespoons thyme leaves
    * 1-2 bunches scallions (green onions)
    * 1 teaspoon cinnamon
    * 1/2 teaspoon nutmeg
    * salt and pepper to taste
    * 2 tablespoon soy sauce to moisten

METHOD:

   1. Put ingredients in a food processor or blender and liquefy
   2. Pour sauce in a Jar and keep refrigerated.
   3. The sauce will keep forever if kept refrigerated
   4. To increase spiciness blend pepper and pimenta and add to sauce the hot peppers at any time.

Seasoning Instruction:

    * Leave skin on chicken
    * Rub the meat (chicken, pork or beef) with the seasoning.
    * With chicken, be sure to rub under skin and in cavities
    * Marinate overnight.

Cooking Instructions

    * Grill at lowest possible setting over a low fire until done.
    * Pimenta (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
    * Chop meat into pieces, and serve traditionally with hard-dough bread

World's Best Fried Catfish Nugget Recipe

2011-03-01T01:53:00.000-05:00

That's a pretty bold statement, however, beauty and taste are in the eye (mouth) of the beholder. I am a catfish lover, so, IMHO, this is the word's best catfish recipe! Having grown up at the mouth of the Chesapeake Bay on the Severn River in Annapolis, MD, I suppose it is only natural that I came to love fish. We had all kinds of fresh fish and seafood available to us: butterfish, rockfish, shad, white and yellow perch, and hardheads (which I was to learn later were actually Atlantic croaker) were a few in abundance.

Of course, we also had Chesapeake Bay blue crabs and in late spring through the summer, we would enjoy pan-fried soft-shell crabs. Aside from a short walk to the bottom of my street to go fishing and crabbing with my father and brother, there was a fish vender who came to our street every Saturday and sold fresh fish right from his truck. Then my mom would fry the smaller fish and bake the larger fish and add a sauce. Then I would be in fish heaven.

I hasten to add that we did not have catfish nuggets; it was the whole catfish with the bone in that my dad would catch, skin, clean and cut in half. At that time, my mom cooked the world's best fried catfish.

2 lbs catfish nuggets or fillets cut into strips
1 cup yellow corn meal
2/3 cup crushed Panko (Korean or Japanese bread crumbs)
3 tsps salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper or to taste
Oil

Pour enough oil into a large heavy skillet (cast-iron is my favorite) so it is about 1/4 inch deep. Heat oil to very hot, but not smoking.

Rinse catfish nuggets in cold water. If using fillets, cut them into pieces. Put cornmeal, Panko, salt, pepper and cayenne into a thick brown paper bag. Drop nuggets into bag and shake until well coated. Shake off excess.

Carefully place catfish pieces in the oil. Fry in batches in a single layer so you don't crowd them. Cook until golden brown; about 2 minutes on each side. Drain on brown paper bag or newspaper. If preferred, you can cover paper with a paper towel.

Serve with homemade tartar sauce.

Homemade Tartar Dipping Sauce

1 cup mayonnaise
3 Tsp dill relish
1/2 tsp cayenne pepper or to taste
1/2 tsp cumin seed (optional)
Mix well and dunk away

The Catfish That Walks

2011-02-23T18:21:00.000-05:00

I think the catfish species has been much maligned. When I talk to people about my love of catfish (for eating), many reject the idea and turn up their noses at the thought. However, catfish inhabit every continent on the planet except Antarctica. That could be because they don't like the very cold, frozen temperatures. They prefer cool, clean, deep water with slow or moderate currents. They also like a sandy or rocky bottom. So they inhabit rivers, streams, swamps, lakes and reservoirs.

There are over 2000 catfish species in existence and more than half of them live in the Americas. They live in Central Europe, Africa and Asia and some of the world's best catfish recipes come from those countries. In some locales, there is a species of catfish that walks. Well, it doesn't actually walks, but has a way to get across land when the waters dry up.

At one time, catfish were a delicacy and eaten on special holidays, so when immigrants came to American shores, they brought that tradition with them. Nowadays, catfish is enjoyed anytime.

Catfish have no scales, but they do have what are called "barbels" which look like cat whiskers. Nor do they have fur. They have a delicate flavor so they lend themselves easily to many fish recipes. They can be sautéed, broiled, put in stews or barbecued.

In Indonesia, people get their catfish grilled by street vendors in stalls and eaten with vegetables and soy sauce. In Malaysia catfish is fried with spices (See below: Fried Catfish Middle Eastern Style). In some Indian states catfish is eaten as a favored delicacy during the monsoons. And, of course, in the Southern United States, catfish is generally fried in oil with cornmeal. (See below my Annapolis-inspired Fried Catfish Nuggets for the Super Bowl.)

In the US, roughly 95% of farm-raised catfish is raised in Mississippi, Arkansas, Alabama, and Louisiana. Catfish is very popular in the South in the summertime. In recognition of and to celebrate its popularity, President Ronald Reagan declared June 25th National Catfish Day in 1987.

Here, in the coming months, you are going to find some of the world's best catfish recipes for catfish lovers.

Fried Catfish Middle Eastern Style

2011-02-18T20:04:00.000-05:00

You will know from this blog that fish and catfish, in particular, are featured. Searching always for new catfish recipes, this one is adapted from a recipe called Lahori Fish. Lahore is a city in Pakistan. It is not specifically for catfish, yet this recipe is delicious using my favorite river food. You may find some new seasonings and ingredients in this recipe you might not have in your pantry, like gram flour (made from chickpeas), chaat masala and carom seeds. No worries. You can find them in Indian markets or online.

The fish is marinated in and covered with a thick batter of gram flour (Besan) and spiced with carom seeds (Ajwain) and chaat masala, another spice mixture..

Ingredients

    * 1 kg, (about 2.2 lbs) catfish nuggets or fillet, cut into medium sized fillets/chunks)
    * bread crumbs
    * oil for frying

* Batter:

    * 1/2 cup gram flour (Besan)
    * 1 tsp ginger garlic paste
    * 1 tsp red Chilli powder
    * 1 tsp crushed red chillies
    * 1 tbsp crushed whole coriander
    * 1/2 tsp cumin seeds
    * 1/2 tsp carom seeds (Ajwain)
    * 2 tbsp white vinegar
    * salt to taste
    * water, as required

Directions

    * Combine all ingredients for the batter with enough water to make a thick paste.
    * Apply this well on the fish. Marinate for couple of hours so that some marinade is absorbed by the fish.
    * Now lightly coat with bread crumbs and set aside for 15 minutes.
    * Deep fry the fish, in batches, in hot oil until golden brown.
    * Drain and sprinkle fish with lemon juice and Chaat Masala.
    * Serve hot with salad and lemon wedges.

Copycat Sonic Drive-In Fritos Chili Cheese Wraps

2010-12-14T20:15:00.000-05:00

Hi All

Got this from the Ron Douglas Recipe Secrets Blog

Your kids are going to love this simple recipe.

1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas

Directions:

Warm the chili. Mix Fritos with chili; place chili mixture in the
middle of one flour tortilla. Sprinkle shredded cheese and diced
onions on top to taste.

Fold one side of the tortilla halfway on top of chili. Fold each
side over each other. The bottom should be tucked in and filling
will be seen from the top of wrapped shell. Microwave for 15 to 20
seconds.

Repeat with each tortilla shell. Serve immediately.

Serves 4

Source: The Secret Recipe Blog

Until Next Time... Be Well!

Angela

Get your own copy of America's Secret Recipes

Bacon and Cheese Stuffed Mushrooms

2010-12-08T21:42:00.001-05:00

Just wanted to share this recipe I saw online. Enjoy!

Makes 12 mushrooms – about 4 servings. Simply adjust ingredients in same ratio depending on your crowd.

NOTES

    * All recipes created by Marla unless otherwise noted.
    * Source organic ingredients when available. Shop for ingredients at the Family Fresh Cooking Amazon Store
    * These mushrooms are great straight out of the oven but good at room temperature too.
    * I used two types of cheese in this recipe. 1/2 the mushrooms had shaved Parmesan the other 1/2 had Brie. I encourage you to try whatever you like. (See Variations below.)
    * If you use dried Thyme and Chives you might need a little more.
    * To reheat I put ours in the toaster oven at 350˚F for 8-10 minutes until warm.

INGREDIENTS

    * 12 medium Crimini Mushrooms, rinse and pat dry
    * 3 tablespoons Bacon crumbles, set 1 tablespoon aside for topping
    * 1 ounce varied Cheese, cut into pieces (I like Brie and shaved Parmesan) set 1/2 aside for topping
    * 1 teaspoon fresh Thyme
    * 1 tablespoon chopped Chives, plus some for garnish
    * pinch of Garlic Salt
    * pinch of cracked Black Pepper
    * pinch of Smoked Paprika
    * Cooking Spray

METHOD

   1. Preheat oven to 350˚F with rack in the middle.
   2. Cook bacon according to package directions. Let cool, crumble up a few pieces and set aside.
   3. Gently remove stems from the mushrooms. Chop stems into small pieces.
   4. Spray a small non stick skillet. Over medium heat sauté mushroom stems, chives, thyme with garlic salt, pepper and smoked paprika for a few minutes. Mushrooms should be nice and soft. Remove from heat.
   5. In a medium bowl combine 2 tablespoons bacon crumbles with mushroom mixture. If you are filling mushrooms with two types of cheese then divide mixture in two. I added Parmesan to one bowl & brie to the other. (see note above)
   6. Place mushroom caps snugly onto a baking sheet or baking pan.
   7. With a small spoon gently fill the mushrooms with mixture(s).
   8. Top each stuffed mushroom with the remainder of the cheese and bacon crumbles.
   9. Bake for about 20 minutes until cheese is melted.
10. Garnish with some extra cheese and chopped chives.

Variations

    * To make these for the Jewish holidays (Hanukkah) – simply omit the pork bacon and use turkey or vegetarian options.
    * Instead of Thyme, fresh Rosemary would be an excellent choice.
    * Cheese choices: Gorgonzola, Blue Cheese, Romano, Cheddar, Mozzarella, Gruyére, etc. The list can go on and on!

Stuffed Mushroom Recipe Links

    * Classic Herbed Stuffed Mushrooms Babble.com
    * Sausage Stuffed Mushrooms Ezra Poundcake
    * Stuffed Mushrooms Easy French Food
    * Stuffed Mushrooms Pham Fatale
    * Stuffed Portabello Mushrooms Polwig
    * Stuffed Mushrooms with Smoked Pancetta Lucullian and Delights

What are Clone or Copycat Restaurant Recipes?

2010-11-22T12:46:00.001-05:00

Ever wonder what clone restaurant recipes are and whether they are really as good as the real thing? As a personal chef I have. They are supposed to be an exact duplicate or copy of the dishes you order from your favorite restaurant. My conclusion is that some are like the creations they represent and some are not.

Many home cooks replicate clone restaurant recipes in their own kitchens. They are able to make the food taste like the real thing. There are secret recipe cookbooks that are written by personal chefs or commercial cooks who have researched and tested various methods to come up with their own versions of dishes from famous eateries.

I, myself wondered about recipe secrets, so I invested in a couple of cookbooks that contain clone restaurant recipes from some of America's most popular eating places. For the most part, they are simple and easy to make in your own kitchen. Others are more complicated for new home cooks and take a great deal of time to prepare.

Even for more established cooks and personal chefs, demystifying these copycat recipe secrets can be a challenge. However, there is great joy in having prepared a menu that includes a clone restaurant recipe that tastes like you would expect when you order it.

There is one e-cookbook that I swear by. America's Most Wanted Recipes, written by Ron Douglas, has some of the best copycat recipes ever tried. Check out this VIDEO where he talks about his book and, one of my favorite recipes, Red Lobster Cheddar Bay Biscuits.

Stop Treating Your Business Like a Hobby!

2010-11-19T11:36:00.000-05:00

Stop Treating Your Business Like a Hobby!

Southern Fried Okra

2010-11-10T09:50:00.001-05:00

Saw this recipe online and decided to post it here. It is quick and easy and turns out a good product. As I noted at the bottom of the recipe, I add a half cup of panko to the cornmeal-flour mixture for extra crispiness.

Southern Fried Okra

Ingredients:
1 pound fresh okra
2 eggs, beaten (OPTIONAL)
1 cup cornmeal (plain, not self-rising)
½ teaspoon salt
½ cup all-purpose flour (OPTIONAL)
½ teaspoon black pepper
Oil for frying (approx 4 - 6 cups)
~ If you'd like a spicier version, add ground cayenne pepper, onion & garlic powder to the cornmeal mixture or directly on the okra.

Preparation:
Wash okra; drain & cut off tips. Cut pods crosswise into 1/2-inch slices (another option, try cutting lengthwise too!).

Coat okra in salt, pepper & cornmeal mixture (should still be damp from just being washed). You can go straight to fryer at this point or continue with the next step & add egg if you'd like a thicker breading.

In a bowl, combine beaten eggs; add okra and stir to coat all pieces well. Then re-dip okra pieces into cornmeal mixture to coat well.

Heat oil in a frying pan or deep fryer to 350°-375°. Fry okra in batches until browned, about 4 to 6 minutes for each batch. Drain on paper towels and serve immediately.

Serves 4.

Okra is delicious food and I add 1/2 cup panko to fry mine; makes it even better!

Best and Worst Halloween Snacks for Kids

2010-10-07T14:31:00.000-04:00

Halloween is just around the corner. I found this Reader's Digest article on what Halloween snacks are healthy for kids. Thought I would publish it here since so many parents today are concerned aobout what their children are putting into thier bodies. There are some great tips here,

By Chandni Jhunjhunwala

Healthy Treats

What may be the most frightening to you at Halloween is not ghosts or goblins but the thought of what all that candy can do to your kids' health and teeth. Here are some ideas for healthy treats, and recommendations for ones to avoid.

"Everything in moderation," says Connie Evers, registered dietitian and author of How to Teach Nutrition to Kids. "I tell parents to cut down on the amount of candy they hand out. In America we tend to do everything in excess and kids will go to a house and get a huge handful."

Think beyond candy: Trick-or-treating coupons from places like Dunkin' Donuts are always a hit with kids and they give parents control over what their kids eat. "I know a dentist who gives out floss or toothbrushes," says Evers. "And there's a new product, Oral Brush-Ups, which middle school kids love."

Even better, throw a party instead of sending your kids trick-or-treating. "You can have a variety of healthy snacks like mini sandwiches, nachos, and pizzas, so it's not all sugar and candy," says Evers.

Put aside your fears about being the not-so-cool parents on the block and try passing out some of these healthier treats:

Sugarless gum
Corn nuts, peanuts, or trail mix
Small individual bags of pretzels or popcorn
Packages of sugar-free cocoa
Individual bags of roasted pumpkin seeds
Pre-packed cheese and crackers
Worst Treats
Try to avoid or limit these unhealthy snacks:
Sticky treats like gummy candies, jelly beans, raisins and caramels are bad for dental health.
Full-sized candy bars. Some chocolate bars contain high amounts of saturated fat. The worst offenders are Mounds (11 grams of saturated fat in a two-ounce bar), Hershey's Milk Chocolate Bar (nine grams in 1.5 ounces) and Almond Joy (eight grams in 1.7 ounces).
Chips Ahoy!, Oreos, Hostess HOHOs and other snack cakes, Keebler Club & Cheddar Sandwich Crackers, and Starburst Fruit Chews were all voted the worst vending machine snacks for kids by Center for Science in the Public Interest.

Don't forget to give your kids a nutritious meal before they go trick-or-treating. This will prevent sugar highs and nasty upset tummies!

Steamed Shrimp as a Main Dish

2010-09-24T14:37:00.001-04:00

Usually steamed shrimp means peeling fresh cooked shrimp and dipping it in a tomato-like chili sauce. This week, however, I decided to try something new from shrimp I had deliberately steamed in my own blend of spices. So rather than having regular shrimp cocktail, I threw the steamed shrimp into a main dish. Generally, you would let the raw shrimp cook in the dish, however, I had already cooked them.

Always on a quest for new recipes, I search for new ones; yet end up many times having a "taste" for something familiar. Like, curry, for example. Curry has such a sweet and warm taste. I suppose I feel like it is one of my comfort ingredients. Adding curry to a fish stew or to chicken satisfies that craving. Especially in the cooler months.

Shrimp curry is a favorite. Several years ago, an Indian friend from Delhi turned me onto garam masala, a flavorful and fragrant blend of spices. She used it in her curries. I bought some and have been a fan ever since.

Here's my variation on her recipe, so it is not strictly South Asian or Indian. Serves about 2 or 3

3 Tbs canola or olive oil
1 large onion, chopped
2 cloves garlic, minced
1Tbs curry powder
1 Tbs ground ginger
1 tsp ground coriander
1/2 tsp ground turmeric (optional)
1 tsp red pepper flakes or to taste
1 teaspoon garam masala
1cup water or low-sodium chicken or vegetable broth
1/2 tsp salt (adjust if using broth)
1 lb large steamed shrimp

Directions

Heat the oil in large heavy saucepan over medium high heat. Add the onions; cook; stirring until soft. Add minced garlic and cook until soft about a minute. Reduce heat and mix in the next six ingredients. Cook and stir until well blended.
Add water or broth. Season with salt if needed. Cook on low for about 3 minutes. Add shrimp and cook about 3 more minutes until everything is warm and flavors are blended. Taste and adjust salt and red pepper flakes if necessary. Stir and remove from the heat. Serve over rice.

What Makes a Good Glass of Wine?

2010-09-15T15:20:00.001-04:00

There are so many varieties and flavors of wines. I love wine. Sometimes it's a white I prefer. Often, it's a red I want. Other times, I want something bubbly and sparkly. So what makes a good glass of wine?

How does it taste? That's pretty much my personal criteria. Do I feel like a Pinot Noir even though I'm cooking fish? Is the Italian sparkling Prosecco more to my taste when I am eating a steak? I have found that some reds really are too intense or heavy for fish or shellfish and that some whites are perfect for meats.

Cork or no cork? Initially, I had the wrong idea. Now, after trying several, that does not deter me from trying a wine for taste. Yes, I feel happy when I don't have to grapple with a corkscrew, especially if I am somewhere without my easy to use gizmo. However, I have found some really good wines in screw-cap bottles. Like anything else, you just have to experiment to see what you like.

Even with a good corkscrew stuff happens. There is nothing less fun than having the cork break and leave little bits cork floating in your wine. When that happens, I just push the cork down into the bottle and strain the wine into a glass or pour the whole thing into a decanter. Hardly the professional way, I am sure.

In any case, I try different kinds of wines. At times, I also let my budget determine what I am going to drink or cook with. So I have had anything from 3 buck chuck to something a lot more expensive.

One rule I stick to is that if the wine is not fit to drink, like so-called "cooking wine" you can buy in the grocery store, I do not cook with it.. Not only that, if I by a high-quality pricey wine; I would rather drink it than cook with it.

The main point is that you are the one who determines what makes a good glass of wine. Don't be afraid to try the different varieties out. Do not be governed only by price. That does not always work. Also, what may taste good to someone else may not be to your liking. That is alright. Get your own style and have confidence in what you decide.

What are Clone Restaurant Recipes?

2010-04-29T17:41:00.000-04:00

Ever wonder what clone restaurant recipes are and whether they are really as good as the real thing? As a personal chef I have. They are supposed to be an exact duplicate or copy of the dishes you order from your favorite restaurant. My conclusion is that some are like the creations they represent and some are not.

Many home cooks replicate clone restaurant recipes in their own kitchens. They are able to make the food taste like the real thing. There are secret recipe cookbooks that are written by personal chefs or commercial cooks who have researched and tested various methods to come up with their own versions of dishes from famous eateries.

I, myself wondered about recipe secrets, so I invested in a couple of cookbooks that contain clone restaurant recipes from some of America's most popular establishments. For the most part, they are simple and easy to make in your own kitchen. Others are more complicated for new home cooks and take a great deal of time to prepare.

Even for more established cooks and personal chefs, demystifying these copycat recipe secrets can be a challenge. However, there is great joy in having prepared a menu that includes a clone restaurant recipe that tastes like you would expect when you order it.

Do you have some favorite restaurant dishes you wish you could have without going out? Maybe it is the Tequila Lime Chicken from Applebee's or the Olive Garden Sangria or T.G.I. Friday's Mocha Mud Pie. Ready to try your own clone restaurant recipes at home? Click the image below and order the Secret Restaurant Recipe cookbooks now.

Local Farmer's Market Season is Coming

2010-04-29T14:30:00.000-04:00

The season of fresh fruits and produce from local farmer's market is just about here. It is great to be able to sample foods all during the year from faraway places, however, there is nothing like takting foods that were grown in the morning and on your table in the evening or afternoon.

Every time I go, the sights and smells of fragrant fruits and brightly colored vegetables: green, purple, yellow and red; always make me want to cook something. The rich array of farmers and their wares make for an exciting trip to the various markets in our area. Just deciding what to buy and prepare is an adventure.

In fact, I have to keep myself from buying too much, although it does not seem to have prevented me from finding something good to cook even if I overindulge in my purchases. Nothing is wasted.

It is also the time when local bakers and home pastry chefs bring out their best offerings. I have sampled some fabulous pot pies, fresh apple tarts and bread puddings. Yes, farmer's market season is one to look forward to. If you are like me, you can hardly wait. And, if you live in Maryland, like me, the offerings are limitless.

Deep Dish Pizza Pie Crust and the Unique Taste of Anchovies

2010-04-19T17:48:00.000-04:00

If you are anything like me, there are many foods that you will cook or prepare and others you will steer clear of. For me as an example: Deep dish pizza pie crust. I love deep dish pizza especially with the unique taste of anchovies; I just don't make it. Why? you may ask. Because the crust is made with yeast.

Now, I grant you that breads and pizza doughs are delicious when they are made with yeast. Homemade yeast rolls are heavenly. However, cooking with yeast is not popular with me. Something always seems to go wrong.

And, yet, I make deep dish pizza pie with a yeast crust and it is fresh! It does not come out of a box. I get it from the refrigerated section of my favorite store. I roll out the dough to which the yeast has already been added and add my favorite toppings--fresh mozzarella, plum tomatoes, Italian seasonings, garlic, basil, onions and my very favorite topping; anchovies.

And, speaking of anchovies: they are not just for deep dish pizza; they go with many foods. Pasta, many kinds of salads, (the most popular of these is the Caesar), dressings, spreads for meat and even in potato salad; all of these benefit from the unique taste of anchovies.

So, I don't know about you, you may like to cook with yeast. If not, look in your neighborhood or town that has refrigerated ready made deep dish pizza pie crust. I have even heard more than one chef talk of going to a pizza parlor and buying dough. I have not done that yet. Adding the unique taste of anchovies will give you an unexpected treat!

Small Kitchen Big Taste

2010-04-13T22:36:00.000-04:00

For 25 years, I lived in a one bedroom condominium in Washington, DC. I truly loved living in the city even though I grew up in the small Naval Academy town of Annapolis, Maryland. I had always dreamed of being able to cook in a large kitchen. My condo kitchen was not like that; it was tiny. Not only was there was no room for a table, I couldn't even get a chair in it.

The place was so small that I had to store my pans and cookware on the tops of the cabinets and inside the oven. The cooking area was less than minimal. By the time I put a microwave and a toaster on the counter, there was no room to slice and dice vegetables or anything else. None of that ever stopped me from making some great meals, though. I made it work. From my small railroad-car sized kitchen, I was able to create some big tastes: dare I say, masterpieces.

I always had to be careful when cooking anything that had the least amount of steam or smoke, because the smoke alarm would go off at the drop of a hat. Funny thing, I think I may have changed that alarm battery one time in all those 25 years. It always went off. I had to run around looking for a newspaper or a magazine or anything to wave directly under the alarm to get it to stop making that horrendous loud noise. I always imagined the neighbors running to call the fire department, however, no one ever did, thank goodness.

The whole experience was an exercise in getting big taste out of a small kitchen. My friends always thought it was an astounding feat that sI could cook just about anything in that space. Yes. I must say that some amazing meals came out of that miniature caboose.

5 Tips for Fish and Seafood Made Easy

2010-03-31T13:05:00.000-04:00

Click here for details!

Today, I am sharing a few fish and seafood tips I have learned through many years of cooking. Having grown up on the Severn River in Annapolis, off the Chesapeake Bay, my roots are "grounded," or should I say "watered." by the food that came from my environment. In terms of food, my first love is seafood, including the many varieties of fish we find.

Tip #1. Preparing and cooking seafood is not difficult. This is a common misperception that has kept many a home cook from attempting to prepare a quick and sumptuous meal.

Tip #2. In general, fish and seafood should never be overcooked. Because of its delicate nature, seafood will become rubbery or dry or even tough. Seafood is at its best when cooked quickly. There are exceptions, of course; as when we make crabmeat, scallop and shrimp quiche or the rich tomato-laced Italian stew, cioppino or fish curry or Louisiana gumbo.

Tip #3. Be creative. Go beyond macaroni and tuna salad. Mix flavors and textures using pasta and rice with seafood. Cook spinach bow tie pasta with mushrooms, peas, canned tuna or salmon and cream for a change.

Tip #4. Use a combination of seasonings you would ordinarily use to rub on chicken or meat to spice up your fish steaks or fillets. Cook in a hot oiled skillet, like cast iron, for 3-5 minutes on each side depending on the thickness of each steak or fillet.

Tip #5. Combine 1/2 cup Panko flakes with 1 cup yellow cornmeal and Cajun seasonings for extra crispy and light fried fish fillets.

Get over 200 restaurant favorite recipes, like Applebee's Broiled Salmon with Garlic Butter, and cook them at home. Click the image below and have your credit card ready to order.

Molasses Crisps (Cookies) for Spring

2010-03-27T15:45:00.000-04:00

Not all chefs are professionally trained in culinary schools. Most of us are self-taught or a least, learned at home. Personal chefs, for example, are not all formally educated in a cooking school. Most of us just have a passion for food. We love taking wonderful ingredients and transforming them into a magical performance. We learned at home from family or just always had a desire. Some, to our surprise, never had the desire, yet found that we enjoyed creating masterpieces for ourselves and others to eat.

I learned cooking at home as a child even though I never did the cooking until I got married. I realize that I have always been inspired by the cooking from my childhood in Annapolis. The tastes and smells of the kitchen come back to me often.

Today, I was thinking of crispy molasses cookies Mom made in the springtime. These would be the last of the season, because summer was coming and it would be too hot to have the oven on. The cookies have a deeply satisfying taste reminiscent of home.

Molasses Crisps

3 1/4 cups all-purpose flour
1/2 tsp baking soda
2 Tbs sugar
2 tsp ginger
1 tsp cinnamon
1 1/2 tsp salt
1 cup molasses (I like dark molasses)
1/2 lb butter (2 sticks)
Preheat oven to 350 degrees F.

Sift flour and measure. Add next 5 ingredients and sift again.

Heat molasses to boiling. Add butter and stir until melted. Add dry ingredients and mix well. Roll dough in a long roll about 3 inches in diameter and refrigerate over night or at least 4 hours.

Cut dough into very thin slices with a sharp knife. Place on a greased baking sheet and bake until golden brown. (10-12 minutes)

Makes about 4 1/2 dozen cookies

Hmmm. Yummy!

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The Magic of Spice Rubs

2010-03-19T14:24:00.001-04:00

Spice rubs provide rich deep flavor to many foods. They can liven things up and make a dish outstanding. They can range from quite hot and robust to mild and sweet. There are various versions depending on the kind of meat you use.

The rub acts as a dry marinade and can be made from whole toasted spices or a blend of dried ground herbs and spices. You can buy commercial blends in supermarkets or specialty food stores, however, they can be too salty for my taste.

Despite what many new cooks may think, spice rubs are easy to make at home. An added bonus is that they can be stored for about 3 or 4 months. So make your own magic. Just make sure you measure out what you need so you do not contaminate the rest.

You can choose just about any herbs and spices for mixing like marjoram, thyme, savory, oregano, paprika, nutmeg, Italian seasoning ginger, sage and garlic powder. Spice rubs are good on pork chops, duck, roast pork, leg of lamb, beef tenderloin and grilled fish steaks.

Check out the magic of spice rubs. See what it does for your food. Here is a blend I like especially to add some excitement to a whole chicken or parts:

Spice Rub for Chicken

2 Tbs dried Italian seasoning
1 Tbs dried thyme
2 Tbs dried crushed rosemary
2 Tbs garlic powder
2 Tbs dried parsley flakes
1 Tbs freshly ground peppercorn blend (like Trader Joe's brand)
1 tsp red pepper flakes or 1/2 tsp cayenne pepper

Mix in a small bowl. Place in an airtight jar.

Makes about 2/3 cup.

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A Diabetic Dessert and Beautiful Memories

2010-03-16T21:09:00.000-04:00

Cooking is a little erratic this week, because I'm packing up 25 years of accumulation. Some of the things I am throwing away; believe me, that takes a long time. Deciding what is really valuable to keep and what to throw away takes awhile. Anyway, the cooking is suffering a bit, because of time and space; or the lack thereof. There is a diabetic dessert following my thoughts here.

Moving brings forth some beautiful memories. Interestingly, I found two letters wrritten by my father to my grandmother, his mother in-law, when he was in boot camp preparing to go into WWII. I'm so glad I found tthem. Even though there was no date, I believe they were written around 1944 or so.

He talked about how he was so fortunate tto have her as a mother-in-law and how much he loved her daughter and missed his "sweet little rascals," that was my brother and me. He mentioned that the guys in his unit were suprised at how he close he was with my grandmother. They did not have the typical in-law relationship. It was really cool; I remember that.

Meanwhile, I was thinking that I needed to write in my blog in case someone was reading. I happened on this diaberic dessert recipe from recipe secrets blog and decided to share it.

DIABETIC PINEAPPLE DESSERT

15 oz can Crushed Pineapple ( drained )
1 small carton of cream cheese
1 small pkg. Sugar free instant Vanilla Pudding

Mix pineapple and cream of cheese add pudding and place in graham cracker pie crust (medium ) and mix well. Top with cool whip Let it chill for at least 20 minutes.

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Personal Chef Syle Moving and Making Big Changes!

2010-03-08T10:59:00.000-05:00

It is March already. Time to think of springtime. And, as is fitting for the season, I am embarking on some big changes in my life. Moving in with my daugher at the end of the month. Cleaning out 25 years of papers, books, memories and all sorts of things.. Moving on to a new high in my life and looking forward to a fabulous and new experience. We are both excited about this.

This has taken its toll on my ability to contribute to my blog recently; getting mired in the details of the move. I'll be writing more soon, adding some more recipes and other comments. Wow! Moving into a house after having been 25 years in a small condo. Parking right outside the door rather than having to walk long halls to bring my cleaning and groceries in. That will be neat for a change.

Being able to walk in the streets of the neighborhood and talk to neighbors from their backyards and on their walks and jogs. That will be fun. Looking across the street and outside the window at homes and trees and flowers rather than other apartment buildings. What a great new adventure. To say nothing of having a really big kitchen in which to cook! Yea! Will keep you posted.

By the way; I overindulged in some more fish tacos last night. I made enough for two or three people and ate them all. This time I used my daughter's sauce recipe with light sour cream and light mayo rather than yogurt which I used before. I also experimented with crystallized lemon (True Lemon brand) to give it a tangy taste. The sauce was really good. I'll bet adding some avocado to the tacos will add some nice flavor and texture.

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Designer Fish Tacos Personal Chef Style

2010-03-03T23:47:00.000-05:00

I never made or had fish tacos before I published a recipe for one this year. A friend from San Diego had always raved about them so I added one here within my 30 recipes in 30 days series. Then my daugher, Wendy, decided to make some for dinner one evening. Hers were so yummy they inspired me to try my hand at making some for myself.

I did not have all the ingredients for authentic San Diego tacos, so I improvised. I had catfish nuggets on hand instead of tilapia. I used my regular seasoned flour and fried the catfish as usual, because there wasn't any beer for the batter usually called for.

As it turned out, I didn't have any tortilla shells at the time, however, I had just bought a package of taco shells that served as a good substitute. I improvised on the sauce, too. However, everything turned out so well, I decided to make more fish tacos a few days later.

This time, I did have tortilla shells and still no beer. They were good again, so I made more a few days after. This time, I used tilapia. I am hooked now on fish tacos. They are quick, easy and delicious. The fried catfish stood up well to the test, so did the tilapia. I'll share the recipes later.

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Global Cuisines and Culture: Italy

2010-02-20T18:00:00.000-05:00

Every culture has its own cuisines. Often the geography and culture of a country determine its foods, recipes and ways of cooking. Take, for example, Italy; this is a country with varied regions that affect the kinds of cuisine produced. As we know, sauce-laden spaghetti is not the only kind of food that comes from Italy. This country of many regions produces different culinary delights depending on its geography. In fact, the cuisine is so varied, you could spend a month or more trying just a few recipes from a given region.

Italy is a culinary Eden with its rich array of flavors, tastes and textures. Food is a sensual pleasure and no food seems to evoke this experience quite like the creations from this Adriatic county. After all, this is a country of Venice and its famous glass, gondolas and Risi e Bisi (peas and rice); of Rome and its famous art, architecture, fountains and Saltimbocca, a well-known veal dish; of Tuscany and its villas, olive oil and wines; and Sardinia, the second largest island in the Mediterranean Sea known for its spectacular beaches, suckling pork and pecorino cheese.

Italian food is made up of fresh vegetables, seafood, aromatic spices, flavorful olive oils and wonderful pastas. In the movies of Ancient Rome, the tables are always laden with rich food and drink. You will be happy to know that many Italian recipes are very simple and easy to make. Much to my personal delight, many call for anchovy fillets. I love anchovies! The flavor can enrich a dish without overpowering the flavor of the other ingredients. Done right, you never know they are there.

Italian culture and cuisine has a rich history. Discover for yourself some new Italian recipes. Not just pizza and spaghetti. Make your own pasta. It's not as hard as you think. Try something with anchovies for a change.

And, if you want to re-create some of the magic you can find in the recipes of some of America's favorite restaurants, click the image below.

Baked Shad and Pancake Day: Memories of the Coming of Spring

2010-02-18T13:43:00.000-05:00

Every year when Fat Tuesday comes, heralding the beginning of Mardi Gras and also Lenten season, I remember back to my childhood. Spring was fast approaching. Shrove Tuesday, the day before Ash Wednesday, the official start of Lent, was called Pancake Day at my house. It was the day when we ate pancakes for dinner. Pancake Day is celebrated in many places around the world.

As a rule, we had fish every Friday in my family. When it was Lent, however, we would have also have fish on Wednesdays. That was just fine with me. My mom would often bake shad, a rather large fish from the waters of the Atlantic. I must admit that this was not my favorite fish dish, covered with a tomato sauce. However, I was overruled and did eat it. Liked the fish itself, except for the many bones, I just could not reconcile tomato sauce over my fish. To get the bones to soften, you have to cook them for a long time.

Shad, though, also meant having shad roe, which I did love. I still love it; I just don't eat it anymore. It is soooo rich. Anyway, the big thing for me was that Shad meant that Spring was upon us! Yea!

I looked back at on my mom's old cookbooks to see if I could reconstruct the Baked Shad recipe. This is close, I believe. I admit, that I do not add sauce to mine. I'm more likely to top whole baked fish with lemon and onion slices and dill. However, since this is a "memory lane" type recipe, I'll stick with the original
Nope, I think I'll go with mine. You can add tomato sauce over the top, if you like.

Baked Shad with(out) Tomato Sauce

1 large Shad, about 4 lbs

Olive or canola oil

Garlic salt and pepper

1 medium onion, sliced

Dried dill flakes

2 lemons, sliced

1/2 cup water

Preheat oven to 350 degrees F (175C). Gas mark 6. Wash and dry fish. I always have the head removed by the fishmonger. Lay half of the sliced onions and 1 sliced lemon on the bottom of a well-oiled baking pan or oven-proof dish. Sprinkle fish with garlic salt, dill and pepper and lay on top of the lemon and onion slices. Brush top and sides of fish generously with oil. Place remaining slices of onion and lemon on top of fish. Sprinkle with dried dill flakes. Add 1/4 to 1/2 cup water to bottom of pan.

Cover pan with aluminum foil. Cook for 2 hours. Be careful of bones!

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Variations on a theme. The BLT with Avocado and More

2010-02-10T13:43:00.000-05:00

I love BLTs. They are fast and eually good at breakfast or lunck. I don't always have lettuce, though, and yet I love the taste of bacon, tomato and mayonnaise on a sandwich. Sometimes I put a fried egg on my BLT. Other times, it's bacon, tomato and an egg. There are days when I add a slice of cheese to the BLT or a half an avocado. I always use turkey bacon.

So here are some variations on the BLT. All of these are great with lettuce or not.

Bacon, lettuce, tomato
Bacon, half avocado sliced with sliced plum tomatoes
Avocado, tomato, cheddar slices
Bacon, cheddar and tomato
Bacon, egg, and cheddar melted either on the bacon or the egg
Avocado, tomatoes, very, very thin onion slices, almost shaved
Egg, tomato and avocado

I usually use just mayonnaise, real or light. I might also use a creamy salad dressing, like blue cheese or creamy Caesar or Bacon or Peppercorn Ranch dressing. All these add variety to your sandwich and offer a memorable taste. You can toast your bread or not. And, use a variety of breads or a tool. An onion roll is a good choice.

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How about Applebee's Tequila Lime Chicken or Chili's Chocolate Brownie Sunday?

Digging Out on Super Bowl Sunday with the Spirit of Community

2010-02-08T12:59:00.000-05:00

The big snowstorm hit the Washington, DC area this past weekend with a wallop! I was really fortunate, because I didn't lose power like so many people did. I am so appreciative for that. I decided to wait until the sun was good and out before I ventured to my parking lot to shovel snow off my car and dig myself out.
What a surprise to see so many of my neighbors in my condo community out digging out their cars, too. Now, as a single woman, I thought it would take me two or three days to get all that snow off the car and out of my parking space. For the December snowstorm, it took me two days to be able to get out by myself.

So, you can imagine my delight when I walked to my car and one of the men grabbed the shovel from my hand and started getting 18 inches of snow from the back of my car, while I started to the fromt of my car in snow up to the tops of my boots to remove snow off the front windshield. Then I look up and there are two more men with shovels and a woman with a broom--mine had "died" in the Decemnber snow-- getting snow off the roof of my car.

Then, someone had me move my car out of my space to the middle of the lot, so they could dig out the snow and finsih getting the bulk of the heavy snow off the car. I had very little to do. That operation had been apparently going on for a few hours with nieghbors helping neighbors. It was great, quite a bonding experience and a fun time talking and laughing together. So, whem I finished my car, I naturally went to help someone else with her car and space. It took half the time with someone helping. The spirit of community was evident yesterday.

It reminded me of the story where someone goes to visit people in two separate locations. In the first place, there is a scene with abundant sumptuous food of unimaginable varieties spread out on the table before them. However, they are all starving because their eating utensils are so long, they can't get the food to their mouths to eat. So they sit in the misery and agony of Hell starving, angry and craving the food they cannot reach.

In the second locale, the scene is the same. Great food, piled high on the tables, and the same long utensils; too long to reach their mouths, yet these people are laughing and happy. They are really enjoying themselves. What made the difference? A closer look reveals that the people in that second place used the utensils to reach across and feed each other. So everyone got to eat and sustain themselves. Neighbors helping neighbors. That was the experience I had yesterday. If we had all tried to clean our own cars individually, it would have taken forever. However, when people work together, they create an atmosphere that is beneficial for all.

So after only a couple of hours, I went back inside to prepare to watch the Super Bowl and movies. I rarely watch a game straight through. Too boring. In any case, I decided to fix some smothered chicken in gravy; something I had not cooked in awhile. I checked on a neighbor down the hall to make sure she had food to eat. Then, I pretty much watched my Saints all the way through to victory.

What a great Super Bowl day! The chicken was great and I had gravy and refrigerated biscuits for breakfast this morning. Got to get back to my fitness schedule.

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It's a Really Big "Snew," Folks!

2010-02-06T14:32:00.000-05:00

Yes, "snew" is what I meant. Kind of like Ed Sullivan's "really big shew" (I guess you had to be there for that to be funny.) Anyway, Washington DC hasn't seen snow like this for a long while. It's a historic event! Already 17 inches high. My daughter up in Silver Spring has no power. We're pretty fortunate so far in the city. Still have power. (No pun intended.)

It's been a long time since I have been home on a Saturday afternoon. Can't get my car out of the lot even if I wanted to. Streets aren't plowed up here near Catholic U. Just watching movies, reading and eating. Don't have to cook. And, I don't even feel like it. Just a day to veg. Hope you are warm and safe where you are.

Wow, Washington (DC) Wizards are stuck in Atlanta. Kids are enjoying the snow out here in my neighborhood as elsewhere in the area. People are eagerly anticipating the Super Bowl game tomorrow. For me, it's also a day of self-reflection and introspection. What could I have done differently to add to my life or someone else's? I think about those things a lot.

Well, it's back to the book and movies for me.. No recipes today. And, I already have lots of food for Super Bowl Will probably have some fried catfish nuggets and potato salad and lots of snack. Then, Monday, back to the workout routine. Have fun!

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Celebrating Super Smothered Chicken on Day 33

2010-02-05T19:32:00.000-05:00

When I think of smothered chicken, I think of nice-sized juicy pieces of chicken fried until brown; then smothered in homemade, not bottled, gravy and slowly simmered unil tender. Takes me back to my childhood in Annapolis when my mother made this. In a dish like this, good technique is a plus; however, love and passion can make the difference between a mediocre product and a memorable masterpiece.

This is a classic Southern lip-smacking good creation that I replicated from my mother's home recipe. I must admit to adding some extra spices that she did not use. You can omit the sage or the Italian seasoning, if you like. On different occasions, I have used both, just one or neither. It is your choice. Just depends on your own taste buds at the moment. This dish takes a little care in the preparation, however, you can leave it alone after the initial browning anf let it simmer till chicken and gravy are infused with the seasonings.

Smothered Chicken

1 large frying chicken, about 3 1/2 pounds, cut into serving pieces
1 large onion, chopped
1 cup flour seasoned with
   1 teaspoon salt
   1 teaspoon freshly ground black pepper
   1 teaspoon garlic salt
   1/2 teaspoon ground sage or
   1/2 teaspoon dried Italian seasoning
   1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
2-3 cups room temperature water

Heat oil to moderately hot in a heavy skillet. (My mother always used cast iron and I still do). Put flour and the next 5 ingredients into a paper bag. Shake well to incorporate spices. Place chicken in baga and shake until well coated. Remove excess flour. Be careful about putting chicken into the hot oil so it doesn't splash on you. Brown the chicken well on both sides, about 5-6 minutes on each side.   Check oil temperature from time to time so chicken does not burn. Remove to a plate.

Drain off all except 6 tablespoons of oil. Lower heat and add chopped onions.   Cook, stirring often, for about 5 minutes.   Sprinkle 6 tablespoons flour into the oil and onions and stir constantly over low heat until brown being careful not to burn.   Add 2 cups water very slowly stirring until thick and smooth.

Carefully put chicken back into the gravy and cover skellet. Reduce heat to low and cook chicken until tender, about 20-25 minutes.    Gravy will thicken more as chicken cooks. Add more water for less thick gravy. Serve with steamed Brussels spouts and rice or mashed potatoes.

Serves 4-6

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Copycat Panera Bread Broccoli Cheese Soup

2010-02-04T22:31:00.000-05:00

This recipe comes from the Secret Recipes Blog. You can make recipes like this at home. Click here to find more recipes like this one.

Copycat Panera Bread Broccoli Cheese Soup
Posted by: ChefTom in Categories: Panera Bread, Recipes.

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.

By now the soup should be thickened. Pour in batches into blender and puree. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.

Serve.

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Life Before Bisquick-Homemade Drop Biscuits

2010-02-03T17:17:00.003-05:00

Bisquick has apparently been around since the early 1930s. However, I don't ever remember seeing or having heard of Bisquick from my mother or grandmothers growing up. Biscuits always seemed simple to make (perhaps because I wasn't the one doing the making) and we seemed to have them often at home-just about every Sunday. They were flaky and equally delicious with smothered chicken for dinner or at breakfast with butter and strawberry preserves.

When my mom wanted to make "quick" biscuits, she made her own homemade drop biscuits. She didn't have to knead or roll them, so they took much less time to prepare and they were always ready pretty quickly. She made it seem easy and so when I started cooking and wanted biscuits, these were my preference to make. Funny thing, until this day, the only thing I have ever used Bisquick for is pancakes.

Homemade Drop Biscuits

2 cups sifted flour
3 tsp baking powder
1 tsp salt
4 Tbs shortening
1 cup milk

Preheat oven to 425 degrees F (220 C). Grease a baking sheet or shallow baking pan. Add baking powder and salt to the sifted flour. Sift again. Using a pastry blender or two knives, cut the shortening into the flour. blend until mixture resembles coarse corn meal. Add milk slowly, stirring with a fork to make a soft dough. Flour should leave the sides of the bowl and follow the fork. Continue to stir until all flour disappears..

Grease a baking sheet and drop mixture by tablespoons about an inch apart for crusty biscuits. Closer together for softer biscuits.

Bake for 12 to 15 minutes. Makes about 14 to 16 biscuits.

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It's A Day for Leftovers Chicken/Potato Salad

2010-02-02T21:21:00.001-05:00

Like many home cooks, I am rather adventurous and always looking for new ways to add zing to my leftovers. I am one of these people who doesn't mind eating leftovers two or three times in a row; especially if it is something I have thoroughly enjoyed eating. That said, I am always looking to vary the tastes of my meals, because I enjoy eating. And, I like looking for new flavors. So I am inclined to experiment with combinations that are not always the norm.

When I have leftovers, I always like to see if I can improve on them or vary the taste. I like to entertain, so I make dishes for myself with a view toward whether guests will like what I make. So tonight, I decided to combine some leftover chicken salad with the potato salad I made a couple of days ago. I'm not even sure you could call it a recipe, however, the dish turned out well. It was fairly quick and offered some fascinating flavor combinations, because I added items I already had in the kitchen; pecans, olives and blue cheese.

Chicken Potato Salad

1 cup leftover chicken
1 cup leftover potato salad
1/4 cup chopped olives
1/4 cup chopped pecans
1/4 cup crumbled blue cheese
Cracked black pepper

Combine all ingredients gently. Put on a bed of Romaine lettuce leaves or whatever salad greens you have. Sit down and enjoy with a glass of white wine.

Serves 2

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Beef Stroganoff Family Style

2010-02-01T17:32:00.000-05:00

In a family with growing children, the cook, who is usually mom, has to rack her brain about what to fix for dinner every day. When my children were younger, they did not want anything the least bit exotic. The food had to taste good and look like something they would want to eat. Did you ever notice how children have a way of turning up their noses in the most peculiar way when they are figuring out how not to eat something? As a mother, you can almost see the invisible wheels turning in their minds.

Often, I had to think of familiar foods and yet something uncommon so the adults would not get tired of eating. There is nothing like eating the same boring meals over and over. So naturally, I began to put a kid-friendly spin on many of the recipes I enjoyed so they would be savory and yet satisfy everyone in the family. Here is one recipe I altered. It is easy and takes very little time to prepare.

Beef Stroganoff Family-Style

1 large onion, chopped
1 large garlic clove, minced
½ pound lean ground beef
½ pound lean ground turkey
1 small can mushrooms
1 tsp crushed dried oregano or Italian seasoning
1 tsp salt
½ tsp freshly ground black pepper
1 can cream of mushroom or celery soup
1 cup light sour cream
1 Tbs olive or vegetable oil

Add oil to a deep heavy skillet or Dutch oven. Sauté onion, garlic and ground meat in medium hot oil for about 3-4 minutes until browned, stirring frequently to break up the beef and turkey. Add the next 4 ingredients and cook on low heat for about 5 minutes. Drain off excess oil if necessary. Add soup and simmer for another 10 minutes. Stir in sour cream. Serve over egg noodles.

Serves 4-6

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Homemade Nachos, Quick and Easy

2010-01-31T16:10:00.000-05:00

Although I love to cook, there are times when I just want to eat a meal that requires no thought and no cooking. Homemade nachos fit the bill. These are quick and easy. They require little time and effort, especially since I cook them in the microwave just until the cheese melts. It's easy to either shred or even thinly slice some cheddar, I prefer extra sharp, however, mild does just as well. This really is just a dish for one.

I have actually tried this recipe putting the salsa on top of the cheese or directly on top of the chips. The taste is good, however, the bottom chips can get a bit soggy.

4 ounces corn tortilla chips
1 cup shredded cheddar cheese
Dried Italian seasoning
Bottled Salsa
Sour Cream
Guacamole
**Refried beans (optional)

Spread half the chips in one layer on microwave safe plate. Sprinkle with one half the cheese. Shake some Italian seasoning on top of cheese. Repeat with the remaining chips and cheese. Microwave for about 30-45 seconds or until cheese is melted. Cool. Sprinkle with salsa, guacamole and dollops of sour cream.

**If I have refried beans, I put a small spoonful or two on each chip, then sprinkle with the cheese and Italian seasoning.

Do you have some favorite restaurant dishes you wish you could have without going out? Maybe it is the Tequila Lime Chicken from Applebee's or the Olive Garden Sangria or T.G.I. Friday's Mocha Mud Pie. Here is a fabulous cookbook with easy step-by-step directions you can use right at home to make them and delight your family and friends. Click the cookbook image left and get cooking!

Simple Super Bowl Potato Salad

2010-01-30T20:06:00.000-05:00

Since my computer went down a couple of days ago and I promised 30 recipes in 30 days, I am adding another today.

Sometimes I just want simple tastes, like this "Super Bowl" inspired potato salad. The other foods you serve will probably have lots of seasonings, so this potato salad will not compete with them. It has only 4 ingredients and is easy to make. I used Idaho potatoes for this recipe, however, I have used red or white potatoes. I also leave the skins on. It's up to your preference.

Potato Salad

1 lb potatoes, well-scrubbed

1 teaspoon garlic salt

2 Tbs minced onion

Salt and pepper to taste

1/2 cup mayonnaise

Cut potatoes in cubes and place in saucepan with cold water to cover. Add 1 teaspoon garlic salt ti water. Cook on high till water is boiling; about 8 minutes. Lower heat and simmer until done; about 7 more minutes. Drain and cool. Mix potatoes, minced onion, mayonnaise and salt and pepper.

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Fried Catfish Nuggets for the Super Bowl Crowd?

2010-01-30T18:57:00.000-05:00

Wow! Had technical problems with my computer-tied to my phone service for a couple of days This is the recipe for day 24 which should have been yesterday.

There's no way I could possibly share a 30-day recipe collection without including a favorite food of mine. CATFISH! And, in particular; fried catfish nuggets! Growing up in Annapolis, Maryland, we could fish for catfish in the clean waters of the Severn River at the mouth of the Chesapeake Bay. There was no pollution. So even though catfish were called "bottom-feeders," the Bay and the river were so clean, the risk
of contamination was so extremely slight, that it was unheard of. Now, of course, I get farm-raised catfish raised in certified waters. I buy whole catfish or fillets or even pieces (nuggets) from my local supermarket.

I can eat it anytime and any day of the week. Since I could eat half the whole batch below by myself, I would have to cook a lot for a Super Bowl crowd. Catfish for four people is my limit. So you might have to consider whether you want to have fried catfish for your Super Bowl crowd, too. You don't want to have to spend all your time in the kitchen while everyone is watching the game. You would no doubt have to keep replenishing the platter.

Fried Catfish Nuggets

2 lbs catfish fillets or nuggets
1 cup yellow corn meal
½ cup crushed Panko (Korean or Japanese bread crumbs)
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper or red pepper flakes
1 tsp dried Italian seasoning
1 tsp dried parsley
Vegetable or Peanut Oil

If you have fillets, cut them into 1 inch pieces or nuggets. Mix cornmeal, Panko, salt, pepper and dried seasonings in a thick brown paper bag. Drop nuggets into bag and shake until well coated.

Heat oil to hot in a large heavy skillet (cast-iron is my favorite). Fry catfish in batches in a single layer. Do not crowd. Cook until golden brown; about 2-3 minutes on each side. Drain on brown paper bag or newspaper covered with a paper towel.

Serve with homemade dipping sauce.

Homemade Dipping Sauce

1 cup mayonnaise
3 Tsp dill relish
Couple of dashes of hot sauce

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Dad's Baked Chicken for Sunday Dinner

2010-01-28T00:10:00.000-05:00

On many Sundays at home, my dad would cook his specialty; baked chicken. It was a simple recipe and yet very tasty and comforting. He just cut up a chicken, put the pieces in a roasting pan and in a short while, they were ready with no fuss. The dish always turned out well. This is a whole meal in itself. Just add green beans or peas or broccoli.

Baked Chicken

Ingredients

! chicken, cut in pieces

Garlic salt and pepper

Garlic powder, optional

1 onion, cut into slices and separate into rings

4-6 carrots, cut into thirds or large chunks

4-6 potatoes, cut into chunks

1/2 stick butter or margarine

1 cup hot water

About 2 Tbs flour

Preheat oven to 400 degrees F. Sprinkle chicken all over with garlic salt and pepper; add garlic powder. Sprinkle flour lightly over the tops of the chicken. Dot butter over all pieces. Arrange carrots and potatoes around the chicken. Add seasonings. Put onion rings over chicken and veggies so flavor will penetrate. . Pour water into pan.

Bake 30 minutes in the hot oven basting every 5 minutes or so with the remaining water combined with the pan juices. Remove chicken and vegetables to a platter. Make gravy from pan juices, if desired.

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Mom's Bread Pudding-The Perfect Comfort Food

2010-01-27T00:06:00.005-05:00

One of the all-time comfort foods is bread pudding. So many things have changed about food since I grew up. One thing remains--the memories of the smells coming from the kitchen when I came home from school. And, a favorite was bread pudding. Now, my mom would make tapioca pudding and rice pudding. Neither of which ever gave me the kind of satisfaction I got when I ate her bread pudding with what she called "hard sauce." Way yummy. The smell of cinnamon and nutmeg. I could hardly wait to finish dinner so I could get to the dessert. The recipe for Day 23 is:

My Mom's Fabulous Bread Pudding.

Ingredients

2-3 cups stale bread
1 quart scalded milk
1/2-3/4 cup sugar
1/4 cup melted butter
2 large eggs
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

1/2 cup raisins

Preheat oven to 325 degrees F (163 C). Tear bread into small pieces. Pour milk over bread crumbs and raisins; set aside to cool. Beat eggs. Add butter sugar, salt, cinnamon, nutmeg and vanilla. Place bread and raisins in a buttered casserole dish. Pour milk and egg mixture over bread. Make sure bread is submerged. Bake for an hour. Serve warm with hard sauce.

Hard Sauce

1 stick butter (1/2 cup), softened

2 cups confectioner's sugar
1 tsp vanilla
1 Tbs hot water

Cream butter, add sugar, vanilla and water and beat well until creamy. Put on bread pudding. Refrigerate unused sauce.

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Super Bowl Perfection-Mediterranean Style Cheese Puffs

2010-01-26T13:53:00.000-05:00

Most recipes for Super Bowl or Playoff parties are pretty standard. This appetizer from sunny Spain in the Mediterranean is not standard. It features creamy Manchego cheese which comes from sheep's' milk. Genuine Manchego cheese comes only from the whole milk of manchega sheep bred and reared in the La Mancha region near Madrid. . If La Mancha sounds familiar, think , Don Quixote of La Mancha. This cheese was mentioned in the novel.

This recipe, which comes from one of my favorite and most beautiful cookbooks, Mediterranean, also suggests using Gruyere cheese or another well-flavored cheese. Be aware; these tasty little gems will get eaten up in a jiffy. Give yourself time to make a few batches. You'll need them.

Cheese Puffs

1/4 cup butter, cubed
1/4 tsp salt
1 cup water
2 whole eggs, plus one yolk
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 cup finely grated well-flavord cheese,
such as Manchego or Gruyère

Preheat the oven to 425 degrees F. (About 218 degrees F.) Bring the butter, salt and water to a boil in a pan. Sift the flour onto a sheet of waxed paper, then pour the flour into the boiling liquid and stir it in very quickly.

Beat the mixture with a wooden spoon into a thick paste that leaves the side of the pan clean. Remove the pan from the heat.

Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese.

Place teaspoonfuls of the mixture on a non-stick baking sheet and bake for 10 minutes. Lower the oven temperature to 350F (176.6C) and cook for another 15 minutes, until well browned. Serve these hot or cold.

Make sure to have lots of olives. They are a great accompaniment to the cheese puffs.

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Meal Stetcher Chicken, Broccoli and Noodles

2010-01-25T22:08:00.001-05:00

In today's economy with the hike in the price of food, gasoline and everything else, I home cooks find themselves looking for ways to stretch the family food budget. I always buy the value packs of chicken breasts and separate them into baggies and freeze them till I need them. Here is a recipes that really stretches one chicken breast and a bag of egg noodles. Just made this tonight for dinner from what I had on hand. Yum Mee!

Ingredients

1 chicken breast, cut in half lengthwise
1 garlic clove, minced
1/2 chopped onion
1 16oz bag medium width egg noodles
1 cup noodle water
2 cups frozen brocolli florets
1 can cream of celery soup
1 small can mushroom stems and pieces (Do not drain)
2 Tbs light (or non-fat) sour cream
1 tsp dried thyme
1/2 tsp oregano or Italian seasoning
4 Tbs olive oil
1 Tbs butter
garlic salt and pepper to taste

Directions

Cook egg noodles as directed in water seasoned with a teaspoon or so of garlic salt. Drain. Reserve 1 cup water.

Heat 2 Tbs olive oil to medium high heat. Add garlic and onions, cook for about 2 minutes until soft. Season chicken breast with garlic salt, pepper, Italian seasoning and dried thyme leaves. Put in pan and cook on each side for about a minute. Lower heat and add a cup or water of broth. Cook on low for about 15 minutes. Let chicken cool and cut into small pieces. Reserve liquid with onions and garlic.

In a saucepan heat 1 Tsp olive oil to medium heat. Add 2 cups broccoli florets and cook for about 3 minutes coating all florets with the olive oil. Add 1 cup water and cook for five minutes or to preferred degree of softness.

Cut up cooled chicken into small pieces. Add celery soup to chicken water. Stir until well mixed. Add mushrooms with juice and cook for about 1 minute. Cut off heat and mix in 2 Tbs sour cream. Pour mixture over noodles in pan. Add broccoli florets and i cup noodle water. Mix well. Taste and adjust seasonings.

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Charging On with San Diego Style Fish Tacos

2010-01-25T00:22:00.001-05:00

A friend of mine is a San Diego native--hard to find out here in DC-for me, at least. so, I asked her what a San Diego food would be. She said that the locals love fish tacos, the likes of which she can't find here, although she keeps trying. You can get them grilled, however, Robbye says there is nothing like San Diego fried fish tacos in a beer batter. They are made with whitefish fillets such as cod, tilapia, halibut and even, mahi mahi. Since she doesn't cook, I searched for a recipe. There are some some that are simpler, however, this looked authentic from what Robbye described.

San Diego Fish Tacos Recipe

Ingredients:

1/2 cup canola oil

1 cup beer
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper
2 - 8 ounce whitefish fillets cut cross-wise into 6 pieces
1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
10 sprigs cilantro
1/2 cup light or regular mayonnaise
1/2 cup low-fat yogurt
1 small head green cabbage, 12 to 16 ounces
2 ripe but firm avocados
1 lime
1 12-ounce jar medium-hot salsa
12 flour tortillas, about 8 inches in diameter

Directions:

1. Put the oil in a large, heavy skillet over medium-high heat. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces, and cook for 3 more minutes, or until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

2. While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. Add the mayonnaise and yogurt tot he processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.

3. Halve the cabbage lengthwise and remove the core from each half. Place each half, flat side down, on a cutting surface and cut into thin shreds with a chef's knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor.) You should have about 4 cups. Put the cabbage in a small bowl.

4. Halve, pit, and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos).

5. Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon of the onion-mayonnaise sauce, 1 tablespoon salsa, 2 avocado slices, and a squeeze of lime. Fold, eat and enjoy.

Serves 4.

This recipe is from the book, Cooking to Beat the Clock by Sam Gugino.

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Minnesota Vikings Land Super Easy Wild Rice Recipes

2010-01-24T16:41:00.000-05:00

Minnesota Vikings fans bask in the beautiful land of 10,000 lakes. It turns out that there are really more than 15,000, lakes, rivers and steams. Minnesotans boast some of the best and most creative wild rice recipes, due to the quality of wild rice that is grown in the state. Interestingly, wild rice is not rice at all. It's a water-grass seed actually grown in Minnesota's cold waters and must be harvested in the traditional Indian way. Here are just a couple recipes that I like, in particular, because they are delicious and SUPER easy

Microwave Wild Rice Casserole

1 cup uncooked wild rice
**2 cups chicken broth
1 tsp salt
1 Tbs butter
½ cup butter
½ lbs sliced mushrooms
2 Tbs minced onion
2 Tbs minced green pepper
1 garlic clove, minced
¼ cup chopped pecans

Wash and soak wild rice 1 hour in boiling hot water or soak 2-3 hours covered with tap water. Use a 3 quart covered casserole. Cook broth, salt and 1 Tbs butter on high for 6-7 minutes. Then add rice and cook on defrost for 50 minutes. In 1 quart casserole melt remaining butter. Add mushrooms, onions, pepper and garlic. Cook on high 2-3 minutes until tender. Stir each minute. Add the pecans and cook on high for 1 minute. Add to the rice and cook on defrost 10-15 minutes until liquid is absorbed Let stand, covered, 5 minutes after cooking.

Serves 6-8

**To keep this vegetarian, I use vegetable broth instead of chicken broth

Shrimp and Wild Rice Loaf

1 cup wild rice
1 green pepper, chopped
3 ribs celery, chopped
½ can pimiento, chopped
1 can cream of mushroom soup
1can shrimp, deveined and rinsed in hot water
OR 1 can tuna, drained and rinsed
½ pound American cheese

Prepare rice. Heat mushroom soup and add cheese, stirring until smooth. Sauté celery, onion and green pepper in butter. Combine all ingredients with cooked rice and stir gently. Pat into greased loaf pan. Bake in 375° oven for 45 minutes. Cool for 10-15 minutes. Turn loaf out on platter. Serve with sauce as given below.

Shrimp Sauce

I can shrimp, rinsed and deveined
1 can cream of shrimp soup
1 can cream of mushroom soup

Heat together.
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Super Bowl Choice Crispy Fried Lamb Chops

2010-01-23T13:53:00.000-05:00

Crispy Fried Lamb Chops Recipe

I love lamb and lamb chops are always a treat. As a kid, my mother never used mint jelly with lamb; we always had kosher dill pickles. The lamb chop recipe that follows is one of my own. Use small chops and you can make more. These would be great at a Playoff or Super Bowl party. They are really finger-licking good.

Ingredients

10-12 rib or loin lamb chops (2-4 oz.)

1 cup seasoned bread crumb

¼ cup crushed Panko (Japanese bread crumbs)

¼ cup grated Parmesan or Pecorino Romano cheese

1 tsp garlic powder

½ tsp salt**

¼ tsp freshly ground black pepper

2 eggs, beaten

¼ cup Vegetable, Canola or Olive oil

Directions

Remove fat from the chops. Layer chops between two sheets of plastic wrap and pound chops to flatten with a mallet. On a plate or shallow bowl mix together the Panko, bread crumbs, grated cheese, salt, pepper and garlic powder.

**Grated cheese tends to be salty so adjust to taste.

Heat oil in a large skillet to medium hot heat. Dip lamb chops in eggs. Dredge the lamb chops in the seasoned bread crumb mixture. Coat well and shake off excess. Slowly add chops to preheated hot oil, about 4 per batch. Cook about 3 minutes per side for medium doneness. Drain on a rack. Transfer chops to serving platter; keep warm. Repeat procedure with remaining chops.

Enjoy at room temperature

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Salmon Cakes: A Family Favorite

2010-01-22T00:44:00.002-05:00

Sometimes you just want a comfort food. One of my family favorites is Salmon cakes. These are tasty with your own special sauce or try my Creamy Homemade Tartar Sauce. Kids love them and so do adults. You can double the recipe and roll them into small balls and take them to a potluck dinner. Enjoy.

SALMON CAKES

1 (16 oz.) can salmon, drained
2 slices soft bread torn ino pieces
1/2 c. Italian-flavor bread crumbs
1/2 c. mayonnaise
2 eggs
1 tbsp. grated onion (Can use dehydrated)
1 tsp. Old Bay or Cajun seasoning
1/4 tsp. cayenne pepper or to taste
1heaping tsp. mustard
Cracker meal
1/4 c. cooking oil

Mash down salmon in a bowl. **Be sure to mash the bones completely. Beat eggs. Add eggs to bread and bread crumbs, mayonnaise, onion, Old Bay, and, mustard; mix well.

Shape salmon mixture into 6-8 patties (cakes). Chill for about 30 minutes, if desired. Before cooking, coat with additional bread crumbs until well covered. Heat oil in a large skillet over medium heat; brown cakes on all sides.

**You may remove the bones, if you like.

Creamy Homemade Tartar Sauce

1 cup mayonnaise
2 heaping tsps dill relish
Hot sauce to taste

Mix well. Serve on Salmon Cakes

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Brooklyn-Style New York Pizza Recipe Day 16 of 30

2010-01-21T00:30:00.002-05:00

Even though the New York Jets don't actually play in New York, the state's pizza is famous among pizza fanatics. It is great for any football or Super Bowl party. Try this one. I am always tempted to add anchovies on my pizza!

Brick-Oven Pizza (Brooklyn Style) Recipe

Ingredients

* 1 teaspoon active dry yeast
    * 1/4 cup warm water
    * 1 cup cold water
    * 1 teaspoon salt
    * 3 cups bread flour

    * 6 ounces low moisture mozzarella cheese, thinly sliced
    * 1/2 cup no salt added canned crushed tomatoes
    * 1/4 teaspoon freshly ground black pepper
    * 1/2 teaspoon dried oregano
    * 3 tablespoons extra-virgin olive oil
    * 6 leaves fresh basil, torn

Directions

   1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16
hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
   2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.

   3. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.

   4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.

   5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

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New York Jets-New Jersey- Based Spicy Corn Bread Recipe

2010-01-20T00:30:00.002-05:00

Cook like a top chef in one of America's favorite restaurants. Look here to find out how.

Since the New York Jets practice in Florham Park, NJ and will soon play in the Meadowlands in East Rutherford, NJ, I decided to pay homage to the Garden State and looked up some New Jersey Recipes. I found this Spicy Corn Bread Recipe by Christine Todd Whitman, Former Governor of New Jersey. Imagine this tasty bread with chili or the Bacon-Potato Casserole

Spicy Corn Bread

Ingredients
    1 cup flour
    1 cup corn meal
    1 egg
    4 teaspoon baking powder
    1/2 cup corn (fresh or frozen)
    1/2 stick margarine
    1 cup milk
    1/4 cup sugar
    1 teaspoon salt
    2 Tablespoons chopped red bell pepper
    1/8 to 1/4 teaspoon cayenne pepper.

Preheat oven to 425 degrees. Mix together dry ingredients. Top in corn and red pepper. Add egg and milk and stir by hand till just combined. Melt margarine in a 10-inch cast-iron skillet or cake pan in the hot oven. Pour the melted margarine into the batter and stir in. Immediately pour into the hot skillet and bake for 25 minutes.

This recipe is courtesy of 1st Traveler's Choice Internet Cookbook.

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Recipes from Baltimore Raven Country Day 14

2010-01-19T00:35:00.005-05:00

I grew up in Annapolis on the Chesapeake Bay where the entire family were fans of the Baltimore Colts (now Baltimore Ravens. The Bay is most famous for its Blue crabs, so most people think the only thing we eat from crabs is crab cakes. Not true. There are many crab recipes. Below, I found two from Marylanders, one who is an avowed Ravens fan, who had their crab recipes printed in the Baltimore Sun.

Cheese Crab Fries

Ingredients:

1 bag of French Fries
1 block of cheese (Provolone or Jack)
1 lb. of backfin crabmeat
Instructions:
Fry the bag of French Fries.
Pour the fries onto a baking tray.
Sprinkle crabmeat over the fries.
Shred the cheese over the entire dish.
Bake until the cheese is well melted.
Then serve to your roomful of Raven Fanatics. --Jack Girod, Eldersburg

Bay Poppers

Ingredients:

1 cup artichoke and spinach dip
1 lb. backfin crabmeat
1 tsp. Old Bay seasoning
1 tsp. Tabasco sauce
1 tsp. Cilantro
1 egg
1/2 cup flour
Instructions:
Mix dip and crab together gently with a fork in bowl. Form golf ball-size cakes. Mix egg with Old Bay, Tabasco, and cilantro and roll poppers in flour and egg wash. Deep fry until golden. Serve with horseradish sauce.--Wes McConnell, Timonium

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Dallas-Home of Cowboys-Recipe: Fire Roasted Salsa

2010-01-18T00:33:00.001-05:00

Click Here

National Geographic Traveler magazine features this Fire Roasted Salsa from Dallas Cowboy territory. NGT reports that the chefs at Blue Mesa Grill in Dallas make this smoky salsa daily. You can make a batch of this appetizer to go along with the Guacamole for your playoff or Super Bowl parties. Serve with tortilla chips to have a Texas taste for some fun.

Ingredients:

7 medium tomatoes, cored
6 green onions, trimmed
1/2 bunch cilantro
1 tablespoon vegetable oil
4 serrano peppers, stemmed
2 large garlic cloves, peeled and very finely chopped
Juice of one lime
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground oregano

Directions:

Place the tomatoes and green onions on a hot grill—over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.

Heat oil in sauté pan and sauté serrano peppers until soft.

Remove cilantro stems. Place serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well.

Servings: Makes about four cups.

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New Orleans Saints Victory Gumbo

2010-01-17T17:45:00.000-05:00

New Orleans is know for its wonderful food. The first time I went to New Orleans, I fell in love with the gumbo. I ate it everyday I was there. So in honor of the New Orleans Saints victory, I offer this "Mom's" gumbo recipe with variations from the New Orleans website. It is great for any party of dinner. Make a big batch to serve to your guests.

For Shrimp and Okra Gumbo

    * 3 tablespoons of vegetable oil
    * 3 tablespoons of flour
    * l large chopped onion
    * 1 cup chopped celery
    * 5 or 6 cloves, chopped garlic
    * 1 cup of chopped green pepper
    * 1 can of tomato sauce
    * 1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
    * 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
    * 2 pounds of fresh shrimp
    * 2 - 3 cups water
    * salt & pepper to taste
    * 1 teaspoon of sugar
    * 1 tablespoon of chopped parsley
    * 1 bay leaf

For Seafood Gumbo, add to the above:

    * 1 small can of crabmeat or 3 fresh gumbo crabs
    * 1 jar oysters

    * Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
    * Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
    * Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
    * Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
    * Cook another 30 minutes to an hour, adding seasoning to taste.
    * Serve over boiled or steamed rice.

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Recipe from Arizona Cardinal Territory for Playoff or Super Bowl

2010-01-16T16:16:00.000-05:00

In honor of the Playoff game between the Cardinals and the Saints, I went to the South Tempe (Arizona) recipe exchange to see what would be good to eat during the game. I was drawn to this Potato Bacon Casserole. It looks delicious and is simple and easy home cooking.

Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.

Preparation Time - 10 minutes.
Cooking Time - 60 minutes.

* 4 cups frozen shredded hash brown potatoes
* 1/2 cup finely chopped onion
* 8 ounces bacon or turkey bacon, cooked and crumbled
* 1 cup (4 oz.) shredded cheddar cheese
* 1 can (12 fl. oz.) * CARNATION Evaporated Milk
* 1 large egg, lightly beaten or 1/4 cup egg substitute
* 1 1/2 teaspoons seasoned salt

PREHEAT oven to 350� F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Yields 6 servings

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Chicken Cheese Sandwich with Diva Chef's Spicy Sauce Day 10

2010-01-15T22:13:00.001-05:00

For Day 10 of 30 recipes for 30 days, I'm adding my take on the Philly Cheese Steak sandwich. I use left-over slices or pieces of rotisserie chicken, because i already has some great spices.. This is not one of the recipes you will find in America's Secret Recipes, however, i is one of my favorites.

Chicken Cheese Sandwich with Spicy Sauce by the Diva Chef

2 slices light-style oatmeal or whole wheat bread
2 small or 1 medium onion, sliced paper-thin
Large handful reduced fat shredded cheese
2-4 slices rotisserie chicken, cut into strips
2 tablespoons extra-virgin olive oil
Tomato slices (Plum tomatoes are great in the winter)
Romaine lettuce
Dried Oregano or Italian seasoning
Garlic salt
Freshly ground pepper
*Diva Chef's Spicy Sauce* (Recipe below)

Toast the bread. Heat oil in a small heavy skillet on low to medium heat. (I use a small cast-iron frying pan I have had for years). Add onions and cook slowly until soft. about 5 minutes. Stir occasionally with wooden spoon.

Add chicken to onions, mix well (About 30 seconds). Sprinkle with oregano or Italian seasoning, garlic salt and pepper to taste.

Add shredded cheese. Cut off heat and cover with heavy top for about a minute until cheese is melted. Spread spicy sauce on both slices of toast. Add tomatoes and lettuce. Pile chicken mixture onto toast and cover with the other slice. Cut in half. Enjoy!

*Diva Chef’s Spicy Sauce*

1 cup light mayonnaise
¼ cup light or non-fat sour cream
2 tablespoons dill relish
1/2 teaspoon cayenne pepper or to taste
Mix well

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Copycat Chicken Salad for Your Super Bowl Party

2010-01-14T16:47:00.000-05:00

Surprise your family and friends with the hottest copycat recipes for your Super Bowl party from America's Secret Recipe Cookbooks

Copycat Houston's Grilled Chicken Salad

This unique salad is something a little different for your Super Bowl party. It is delicious, especially for guests who want a lighter dish. However, I'll bet all your guests will like this salad.

1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips

Lime Dressing:
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt

Peanut Sauce:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

In a small bowl, combine the lime dressing ingredients and mix
well. In a large bowl, combine the salad greens, carrots, sliced
chicken and tortilla strips. Pour the lime dressing over the
salad and toss to combine. Transfer the salad to 4 salad plates.
In another bowl, combine the ingredients for the peanut sauce and
mix well. Drizzle each salad with the peanut sauce and serve.

Get America's Secret Recipes and try out more restaurant favorites.

Super Bowl Defense Buffalo Wings

2010-01-13T20:04:00.000-05:00

Everybody loves Buffalo wings at football game parties. Here is a favorites. I posted this before. Use a heavy pan in which you can add a lot of oil. Just make sure to pat dry the wings and drop them carefully in the oil.

Ingredients:

Peanut or vegetable oil for deep frying
12-24 wing pieces (Whole wings cut in half or buy frozen "wingettes.") I love that word, "wingettes." :-)
4 Tbs margarine
1 Tb vinegar
5 Tbs hot sauce (I use Louisiana, Uncle Brutha's or whatever I have. You can use Tabasco also)
Garlic salt and pepper to taste

Blue cheese dressing
Celery sticks

Directions:

Heat oil in skillet to about 375 degrees F. (190.5 degrees C.) Add enough to cover wings-about an inch or two deep. Sprinkle wings with garlic salt and pepper if you like.

Drop thawed chicken wings gently into the hot oil, one batch at time. Do not crowd. Fry until golden. About 10-15 minutes depending on wing size. Remove the wings from the oil and drain on a rack or paper towels.

While wings are cooking, melt margarine in a saucepan, add hot sauce and vinegar. Stir and put in a large mixing bowl. Add the wings and toss them in the sauce. Place in a bowl or platter

Serve with blue cheese dressing, celery sticks and lots of napkins.

Find easy to cook chicken wing recipes from Applebee's, TGI Fridays and Chili's. Make them in your own kitchen for the Super Bowl or anytime from America's Secret Recipes.

Easy Super Bowl Pizza Day 7 Copycat

2010-01-12T23:08:00.000-05:00

GET YOUR OWN COPYCAT RESTAURANT RECIPES

Copycat Panera Bread French Bread Margherita Pizza

- 1 Loaf of French Bread, cut in half lengthwise
- 1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
- 1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
- 2 large roma tomatoes, sliced
- 16 oz. mozzarella cheese, sliced
- salt and freshly ground pepper, to taste

Preheat, the oven to 475 degrees F.

Lightly toast the bread for about 5 minutes. Spoon the tomato sauce over the bread. Top with the basil, then tomato slices, then the cheese.

Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops. I likw anchovies on mine. hen it wouldn't be the Panera copycast..

Get your 2 Volume set of America's Secret Recipes. Save your food budget and get great reviews like a restaurant chef. Click below..

Super Bowl Recipe Obama Family Chili Day 6

2010-01-11T10:07:00.000-05:00

This recipe is not really a secret! It was featured on the ABC News Good Morning America website from March 4, 2008 when Mr. Obama was a senator, and on the Recipe Bazaar websie. Reportedly, President Obama has been using this chili recipe since college and says he would bring it to any potluck party. He says he "can't reveal all the secrets, but if you make it right, it's just got the right amount of bite, the right amount of oomph in it, and it will clear your sinuses."

Obama Family Chili Recipe

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
Click cover below to get your 2 Volume set of America's Secret Recipes for great copycat recipe.

Olive Garden Copycat Chicken Marsala Day 5

2010-01-10T15:57:00.001-05:00

Olive Garden Chicken Marsala

Sauteed chicken breasts in a savory sauce of mushrooms, garlic and marsala wine.

Ingredients
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Directions

1. Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. Cover and simmer for about 15 minutes.
5. Transfer to serving plate.
Serves 4

Source: Olive Garden

Day 4 of 30 Recipes from America's Secret Recipe Copycats

2010-01-09T09:46:00.000-05:00

Really good, genuine copy cat recipes are not easy to come by. America's Secret Recipes Cookbooks are said to have the best. Great Super Bowl recipes can be used on other special days.

Tex Mex Turkey Stew from America's Secret Recipes

1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional

Preheat oven to 400°F. In medium bowl, combine turkey, 1/4 cup salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and the salt. Form mixture into 16 meatballs.

2. Place meatballs on l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray. Bake 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.

3. Meanwhile, in 3-quart saucepan, combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered 5 to 10 minutes, or until mixture is heated through.

4. Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladle into bowls and serve with corn chips

Servings: 4

Day 3. Super Bowl Copycat Cheese Biscuits- Red Lobster

2010-01-08T12:28:00.000-05:00

Red Lobster recipes are some of the most popular favorites of customers featured prominently in America's Secret Recipes.

Try these out on your Super Bowl guests and you will get comments like, "WOW, I Can't Believe You Made This Yourself!" Serve them with Tex Mex Turkey Stew from America's Secret Recipes. You won't be able to stop the requests for your cooking, believe me.

Red Lobster Cheddar Biscuits

2 cups biscuit mix (Bisquick)
1/2 cup shredded mild Cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling

Directions:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Stir together the biscuit mix, cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.
4. Bake for 8 to 10 minutes, until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir in the garlic powder.
6. Once the biscuits are done, brush the butter on tops, sprinkle with parsley flakes, and serve hot.

Makes 10 biscuits

Click the book cover and get your own recipes.

Copycat Super Bowl Secret Restaurant Dip for Your Guests

2010-01-07T14:07:00.000-05:00

Some of my best recipes for the big game come from America's Secret Recipe. Save money in 2010 and impress your friends by making your favorite restaurant dishes at home. Get the secret recipe cookbooks shipped to you today - go here:

Here is a copycat recipe that comes from the secret recipe blog. It originates from the Melting Pot restaurant. It's a Super Bowl Secret Restaurant Dip that us something different than the regular onion dip. It goes great with raw veggies like broccoli, cauliflower, carrots, celery, or zucchini. Or try it with cruncy bagel or pita chips for a change of pace.

8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Watch your guests devour this delicious and unique Super Bowl Secret Restaurant Dip.

For Your Food Budget. 30 Recipes in 30 Days. Here's One from from Moosewood Restaurant

2010-01-06T14:09:00.001-05:00

Today I'm starting 30 recipes in 30 days. Get America's best restaurant secret recipes here at a special rate and cook recipes like this one below from the famed Moosewood vegetarian restaurant. Copycat recipes are going to be essential in 2010 for your food budget.

Moosewood Restaurant Sweet Potato and Black Bean Burrito

Vegetarian burritos are filled with a puree of sweet potatoes, black beans, onions, chiles, garlic, and cilantro. They are rolled up like enchiladas and baked. Serve topped with homemade salsa. (These are great for your food budget.)
Ingredients:

    * 5 cups peeled cubed sweet potatoes
    * 1/2 teaspoon salt
    * 2 teaspoons canola or other vegetable oil
    * 3-1/2 cups diced onions
    * 4 large garlic cloves, minced or pressed
    * 1 Tablespoon minced fresh green chile
    * 4 teaspoons ground cumin
    * 4 teaspoons ground coriander
    * 4-1/2 cups cooked black beans (three 15-ounce cans, drained)
    * 2/3 cup lightly packed cilantro leaves
    * 2 Tablespoons fresh lemon juice
    * 1 teaspoon salt
    * 8 eight-inch flour tortillas
    * Fresh tomato salsa or jarred

Preparation:
Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured
filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

Yield: 4 to 6 servings

Recipe Source: Moosewood Restaurant Low-Fat Favorites (Clarkson Potter Publishers)
Get more fabulous famous recipes from America's favorite restaurants. Get rave reviews from your own kitchen. Keep your 2010 food budget in tact with these mouth-watering recipes.

Is Peanut Oil Safe for Allergic People?

2009-10-09T16:52:00.001-04:00

My daughter, Wendy, and I were talking recently about peanut oil. It brought up a conversation about cooking with peanut oil and whether people with peanut allergies can digest it. As a home cook, you should always be aware of food allergies when preparing meals for others.

I decided to see for myself how safe it is since many restaurants use peanut oil. It turns out that several studies have been done on the subject. I was surprised to find that many allergic people can safely eat foods that contain or are cooked in peanut oil.

If you suspect a peanut allergy, however, you should always check with your doctor to see if the oil affects you. As far as cooking for others is concerned, if there is the slightest possibility for harm, announce what you have used for cooking.

As long as the oil is not labeled extruded, cold-pressed, expelled or gourmet peanut oil, it may be safe. These could contain the proteins from peanuts that cause the allergic reaction. The version of the oil used in restaurants and found in your local supermarket is refined; a process that extracts those proteins.

Cooks like peanut oil because they can cook foods at a high temperature without smoking, so it is great for frying. Also, it is known as a "good or healthy" fat because it is a monounsaturated fat which falls into a category of fats that can lower your bad (LDL) cholesterol. It makes some snacks relatively healthy. Some companies, like Utz and Dirty brand, fry their potato chips in peanut oil.

You can use this light tasting oil in stir-fried dishes. Peanut oil is very versatile and is used in lots of Asian and African restaurants. You can even use it in desserts such as fudge or fried peach pie.

My Version of Buffalo Chicken Wings

2009-10-08T23:26:00.000-04:00

Here is one of my favorites for my version of Buffalo chicken wings. You can use a deep fryer if you have one. I don't, so I use a heavy sauce pan or my trusty cast-iron skillet, because it gets nice and hot. A Dutch oven also works. Anything you can put a quantity of oil in. Please note that I also don't use flour to coat the wings, so make sure to pat dry the wings and drop them carefully in the oil.

Ingredients:

Peanut oil for deep frying
12-24 wing pieces (Whole wings cut in half or buy frozen "wingettes")

4 Tbs margarine
1 Tbs vinegar
* 5 Tbs hot sauce (I use Louisiana, Uncle Brutha's or whatever I have. You can use Tabasco also)
Garlic salt and pepper to taste
Blue cheese dressing
Celery sticks

Directions:

Heat oil in skillet to about 375 degrees F. (190.5 degrees C.) Add enough to cover wings-about an inch or two deep. Sprinkle with garlic salt and pepper if you like. Drop thawed chicken wings gently into the hot oil, one batch at time. Do not crowd. Fry until golden brown. About 10-15 minutes depending on wing size. Remove the wings from the oil and drain on a rack or paper towels.

While wings are cooking, melt margarine in a saucepan, add hot sauce and vinegar. Stir and put in a large mixing bowl. Add the Buffalo chicken wings and toss in the sauce to coat each wing. Place in a bowl or platter.
Serve with blue cheese dressing, celery sticks and lot of napkins.

*If the wings are for children, start with a Tbs hot sauce. Serve the kids first, and then add more hot sauce to the bowl.

Find chicken wing recipes from Applebee's, TGI Fridays and Chili's you can cook at home.

Moroccan-Style Salmon with Couscous for Home Cooks

2009-10-04T00:20:00.000-04:00

Home cooks are always looking for interesting dishes for family and friends to sample. Try this recipe from Morocco for an exciting taste. The flavors blend beautifully. Fresh coriander is not always available, so you may substitute 1 teaspoon of ground.

Moroccan-Style Salmon with Couscous for Home Cooks

Ingredients:

1 small onion, sliced

2 cloves garlic, minced

1 Tbs olive oil

1 28 oz can whole peeled tomatoes with juice

4 tsp honey

1 tsp grated lemon peel, grated

3/4 tsp ground cumin

1 1/2 tsp lemon juice

Salt and black pepper to taste

1/2-1 tsp cayenne pepper to taste

6 salmon fillets, 4-6 oz each

2 Tbs chopped toasted almonds

2 Tbs fresh coriander, chopped

3 cups cooked couscous or rice

Directions:

Sauté onions and garlic in olive oil in a medium skillet over

medium high heat until golden. Stir in tomatoes with juice, honey, lemon peel and cumin. Simmer 10 to 15 minutes. Stir in

lemon juice and season with salt, black pepper and cayenne.

Meanwhile, season salmon fillets with salt and pepper. Broil 4-6

inches from heat, allowing 10 minutes cooking time per inch of

thickness, measured at the thickest part. Place each steak on a

dinner plate. Top with tomato sauce. Sprinkle with almonds and

coriander. Serve with couscous.

6 servings

Frozen Vegetables and Rice Recipe with an Indian Spice Kick

2009-09-21T14:31:00.002-04:00

This summer, a young intern from

Korea

stayed with me. I had no idea she was a vegetarian and didn't have much in the refrigerator on that first evening that would fill the bill, except some frozen vegetables and jasmine rice. So, I made a medley with an Indian spice that I think turned out well. She said it was very good.

I chopped an onion and cooked it in a couple of tablespoons of olive oil in a non-stick saucepan over medium heat. I put in a couple of cups of frozen peas and carrots, a cup of cauliflower and a couple of handfuls of French-style green beans; stirring gently to coat the veggies with the olive oil. Then I may have put in a couple of tablespoons of water.

Next, I added a half a teaspoon of *garam masala, a teaspoon of curry powder, ½ teaspoon cumin, ½ teaspoon ginger, sprinkle of and salt and pepper to taste. I covered the mixture with a lid and let it cook on low heat for about five minutes or so. I made some microwave rice according to my daughter, Wendy's, recipe, and placed the vegetable mixture over the rice.

Way yum.

*Garam masala is a fragrant and warm dry spice mix. I love the taste. According to an Indian friend, Indian cooks add the garam masala about 5 minutes before finishing the dish.

I have recently started trying recipes from America's Secret Recipes. They are copycat recipes from some of the most popular restaurants in

America

. I can't say I've been to all the restaurants or even tried all the dishes on the menus of the restaurants I have visited. However, many of these are easy to do and have a great taste. Go here to check them out.

Warning Tips for Cooking Vegetable Meals for Non-Vegetarians

2009-09-18T19:06:00.000-04:00

Just the word, vegetables, causes some people to have the same reaction as if they were eating a lemon. Especially when you first learn to cook, you may shrink in horror at the thought of having to a meal of just vegetables. There was a time when the thought of serving a dish with no meat was unappealing. Meatless meals were for those "weird" friends who all of a sudden became vegetarian..

Vegetables were a mostly lowly unnoticed addition to a meal. There was no variety. They were there so you would have three things on your plate and, you could say you ate something nutritional. Primarily the green stuff was ignored and not just by children. Fortunately, times have changed!

Nowadays, meatless meals are exciting, filling and downright delicious. A warning, though: because vegetables are so perishable, they change when they are cooked and there are some tips to be aware of that will determine whether your finished dish looks and tastes good.

• Do not overcook. Doneness varies from vegetable to vegetable; however, most vegetables should be cooked briefly

• Vegetables that have tender parts and tough parts, like broccoli and asparagus, require special preparation so all parts get done at the same time

• For example, broccoli stems should be removed from the florets and trimmed. Asparagus stalks should be peeled. The base of Brussels sprouts should be pierced with a sharp knife

• Add vegetables to boiling salted water to cut down on cooking time and help minimize loss of flavor

• Mushrooms easily absorb water so rinse or wipe mushrooms with a damp paper towel

• Perk up steamed vegetables by adding a little lemon juice or olive oil. Toss them in a vinaigrette or add a little grated cheese

Home-cooked vegetable meals sometimes get a bad rap. Cooking one doesn't mean having unexciting or bland fare. Treat your vegetables well and you can have a tasty and satisfying meal.

Discover How to Make Your Favorite Restaurant Dishes at Home! These Secret Recipes Have Finally Been Revealed... Click here!

Catfish is Not Just for Fridays Anymore

2009-09-14T16:38:00.000-04:00

When I was growing up in Annapolis, Maryland, we usually had fish on Fridays. We might have had it on other days, however, I seem to remember that Friday was the night for fish. Especially during Lent. Sometimes we would have baked Rockfish, also known as striped bass or hardheads (Atlantic croaker) because they were larger than the perch or spot. My mom would bake them with a tomato sauce.

I must say that the baked fish was my least favorite way for her to cook fish. I liked the sauce by itself and the fish by itslef, but together they almost wanted to make me gag. I used to wonder why she would ruin great fish like that. Now, of course, my palette has become more sophisticated and I enjoy fish with a tomato sauce from time to time. I don't usually cook it that way except perhaps when I saute catfish with fresh tomatoes and grenn or red peppers.

Although I loved the different kinds of fish we had, catfish was my favorite. After my dad would skin them, my mother would fry them. They were so sweet. I would be hard pressed to eat catfish from the waters now. The waters of the Chesapeake Bay where I grew up were much cleaner then. I still buy them, however, now catfish are farm raised. I keep catfish in my freezer, either fillets or in "nuggets," because I might have a catfish "attack" at any time, even for Sunday dinner. I generally fry the fillets (See photo above) and vary the seasonings; the nuggets are great fried, stewed or sautéed. Catfish is not just for Fridays any longer. Even my restaurant favorites cannot rival my pan-fried catfish. Yum!

Pound Cake Recipe Made with Real Love from An Old-Fashioned Cookbook

2009-09-11T19:23:00.001-04:00

One of my most precious possessions is an old cookbook from of my parent's marriage. It is The "White House Cookbook, Revised for Both Small and Large Families," and is so old, I have to keep it wrapped and protected. The pages are yellowed and cracked and the front and back covers are attached with tape. It is undated and may have belonged to either my maternal or paternal grandmother. In my dad's handwriting, a note written on a sheet of paper says: "White House Cookbook, 1923." It could even be older. My mom and dad were not married until many years later. I remember my mother using it from time to time.

In one of the recipes for a cake, the directions tell the home cook to, "Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat." No oven temperature is mentioned so the cooks had to be really adept and intuitive at baking, in particular. And, they really had to love what they were doing.

Here is the recipe for English Pound Cake copied exactly as written:

"One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one ounce of citron, one ounce of sweet almonds; when liked, a little pounded mace. Work the butter into the cream; add the sugar, then the well-beaten yolks of the eggs, next the flour, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the whites of eggs and let them be thoroughly blended with the other ingredients. Beat the cake well for twenty minutes and put it into a round pan, lined at the bottom and sides with strips of white buttered paper. Bake it from two hours to two and a half, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it."

Beating heavy batter with raisins by hand for 20 minutes straight! Now, that is real love!

Fish and Seafood Cooking Tips from A Former Personal Chef

2009-09-11T16:49:00.000-04:00

When I was a personal chef, the overwhelming request I got from my clients was for my seafood recipes. No matter what dietary challenges they faced, most could eat some kind of seafood. Many of the clients wanted tips for fish and seafood recipes so they could cook them on their own. Here are some general tips.

1. One of the most important things to keep in mind is that fish are very delicate and can spoil easily and quickly. Keep your seafood in the refrigerator until you are ready to cook it.

2. No matter what you may see on TV, keep cooked and raw fish separate when you are preparing a meal to avoid cross-contamination. And, make sure you wash your hands after handling raw seafood.

3. Fish will continue to cook even after you take it off the heat, so remove it just before it is done.

4. As I mentioned fish is very delicate, so turn it over only once so it will not fall apart. Fish cooks quickly and can dry out, so do not overcook.

5. Fish and seafood are versatile. They can be baked, broiled, sautéed, grilled, poached, made into stews and soups or cakes and salads. They can be pan fried or deep-fried and even smoked.

6. When frying fish, make sure to use a good quality oil that will not burn quickly. Many cooks use peanut oil because it has a higher heat rate. It does not burn as quickly as others and you can use it several times if you keep it refrigerated. I also use canola oil, however, it cannot be used more than once or twice, because it burns very quickly. Vegetable oil is my last resort.

7. Shell fish such as oysters, mussels and clams, should be cooked until the shells open, and then generally only about 30 seconds more. If they do not open, throw them away!

8. Shrimp should be cooked only until they turn pink. If using in a stew or soup, add them last. If they turn pink before the dish has finished cooking, remove them, because they will get rubbery.

I love seafood. My favorite fish of all is catfish. I love them fried, in a stew or sauteed with bell peppers, onions and tomatoes. You can cook your favorite seafood, too. I hope these tips will help.

America's Secret Recipes: Cook Your Favorite Restaurant Dishes At Home

2009-09-02T15:56:00.008-04:00

I am not a famous chef, yet I re-create many of America's secret recipes right at home in my own kitchen and stay within my budget. So can you. Right now that is very important for many of us. For those with children and families you have all the more reason to want to save money. Secret Restaurant Recipes are contained in 2 volumes chocked full of some of the best restaurant dishes in the world.

Last week I was able to bake the Red Lobster Cheddar Biscuits. These little gems are so delicious; it is hard to describe how good they are, except that they remind me of the biscuits my mom used to make, without the cheese. It was so hard waiting for them to cool; actually I did burn my tongue a bit because I tried to eat one just out of the oven. To add my own little spin, I use extra sharp cheese instead of the mild cheddar the recipe calls for. It is so satisfying to be able to cook meals that I go to a restaurant and buy. It had not entered my mind that I could do this until I saw this Americas Secret Recipes being offered online.

I love eating out. Unfortunately I have had to "cut down," so to speak, so having this cookbook with recipes from Olive Garden, Cheesecake Factory, PF Chang's and even KFC makes up for the lack. All I can say is "yumm-eee." Making these dishes is a real budget stretcher. Especially since many of these same restaurants are raising their prices at this time where many people are having to carefully follow their budgets.

I happen to love cooking and have taken some cooking classes; however, most of these recipes can be done even if you have never taken a cooking class. When you hear the raves from your family and friends, like I have, you will be convinced you made the right decision.

In fact, I wish I had owned these cookbooks when I was a personal chef. They would have been great for my business. My home clients would have loved the variety and uniqueness of the recipes. The Olive Garden's Chicken Crostina would have been a winner. Chicken breasts are marinated in olive oil and rosemary then lightly breaded. The chicken is sautéed with fresh garlic and diced Roma tomatoes in a creamy garlic-butter sauce and served over linguine pasta. Then you make a crust of breadcrumbs, shredded potatoes herbs and 3 different kinds of cheeses. It tastes so good. Just like at Olive Garden.

Ready? Click here for ordering instructions.

Secret Recipes from Your Favorite Restaurants: Review

2009-07-15T14:10:00.005-04:00

I love food and cooking. I am a big collector of cookbooks, old and new. I have hundreds of them and have to give some away from time to time to make room for more.

There is a series of e-cookbooks that I will not give away, however. They contain some really neat recipes from some of the most popular and well-known restaurants in the US. If you are economizing, you eill lovre the fact that there are several diffent cookbooks

I have tried many of these recipes myself. Frankly, there are so many, I haven't gotten to all of them. I continue to make my favorites. And, those that I know my guests love.

The instructions are very simple and easy to follow. Even if you are an amateur cook or totally challenged in the kitchen, most of these recipes are set out for ease of cooking and preparing.

If you like Olive Garden and you also like chicken, you will enjoy the recipes here. One of my favorites is the Olive Garden™ Chicken Marsala. The fruity taste of the brandy-infused wine gives this dish a really rich flavor.

You will probably find recipes from your favorite resurants, too. Some of the featured resaurants include: Cheesecake Factory, Olive Garden, Outback Steak House, TGI Fridays and Red Lobster. You really will get reveiws as if you were a gourmet chef. Don't tell them your secret.

America's Secret Recipes

Cooking & Recipes Personal Chef Style

Family Friendly Holiday Sweet Potato Pie

Fast and Easy Pork Sandwich for a Quick Fall Lunch

Rotisserie Chicken Salad for Dinner and A Movie At Home

East Fall Apple Dessert

Best Muffins for a Fall Family Chili Dinner

Fun Family Meal Idea-Super Moist Stuffing Muffins

Break Out of the Meal Rut - Cook With Anchovies

How to Make a Healthy Catfish Stew for Your Family

White House Memories - Cookbook, That Is!

East Warm Bread Pudding for a Cool Evening

Fast Recipe for Sunday Dinner-Glazed Baby Carrots

Best Cheeses for a Birthday Dinner

So Much Wine, So Little Time

Is Summer Really Over?

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