Chicken Gratinata

I don't speak Italian.

You probably could have gotten that by now, judging by the fact that I can rarely speak (or type) proper English at times.  So, when I finally perfected this recipe, I wanted to figure out the most appropriate name.  

After searching through search engines for what felt like hours, I finally found a recipe from Macaroni Grill that utilized a Gratinata sauce.  I had no idea what "gratinata" meant, but I knew from eating at Macaroni Grill that it was super good.

The first time I made this, I used marsala wine, but I felt like it didn't give me the taste I was going for.  I ended up adding sugar to emphasize the sweet wine flavor.  

This time, I substituted a sweet red wine instead.  After the wine reduced, it gave the pasta and chicken the perfect sweetness while the cheese and cream add a thick texture that makes you feel like you're dining out in Italy.

If you're afraid of how sweet this pasta dish is, you can definitely use marsala, but I think a sweeter wine is perfect for this creamy sauce.

Chicken Gratinata

1 lb. spaghetti, cooked and drained

1 lb. chicken, cubed
1 tbsp minced garlic
1 tbsp olive oil
1 cup chicken stock
1 1/2 cup sweet red wine
1 cup cream
1 tbsp dried parsley
2 tsp dried basil
1 tsp oregano
1/2 cup parmesan cheese
Salt & Pepper to taste




In a large saucepan, cook chicken in olive oil for 5-6 minutes each side.  Add the garlic and cook an additional minute.

Add the chicken stock and wine.  Bring to a boil and reduce heat.  Cook uncovered for 10 minutes.  Add the cream, parsley, basil and oregano and simmer 5 more minutes.

Add salt and pepper.  Serve over pasta and top with the parmesan cheese.





Listening to:   Miranda Lambert - Me And Charlie

Spanakopita Dip

One more Greek inspired dip for you!






Spanakopita Dip

4 cups spinach
1 cup shallots, finely diced
2 tbsp minced garlic
2 tbsp olive oil
1 cup mozzarella cheese1 cup feta cheese
1 cup ricotta cheese
1 tbsp dill
1 tbsp dried mint
1/2 tsp nutmeg



Preheat oven 350F.


Saute shallots in olive oil over medium heat for 3-5 minutes.  Add garlic and cook an additional minute.  Add the spinach and cook until wilted.

Transfer the spinach mixture to a large bowl and stir in the feta, mozzarella and ricotta cheeses.  Add the dill, mint,and nutmeg.

Pour the mixture into a greased casserole dish.  Top with extra mozzarella, if desired.

Bake 20 minutes.

Serve hot with baked pitas or tortilla chips.

Listening to:  Zac Brown Band - Colder

Aginaropita Dip

The same mixture found inside phyllo dough is now melted with gooey cheese!



Aginaropita Dip
(inspired from Closet Cooking)

4 cups artichokes, drained and diced

1 cup green onions, finely diced

2 tbsp minced garlic

2 tbsp olive oil

1 cup mozzarella cheese

1 cup feta cheese

1/2 cup grated parmesan cheese

1 tbsp parsley

1 tbsp dried mint

1/2 tsp nutmeg

Preheat oven 350F.

Saute shallots in olive oil over medium heat for 3-5 minutes.  Add garlic and cook an additional minute.  Add the artichokes and cook another 5-10 minutes

Transfer the artichoke mixture to a large bowl and stir in the feta, mozzarella and parmesan cheeses.  Add the parsley, mint and nutmeg.

Pour the mixture into a greased casserole dish.  Top with extra mozzarella, if desired.

Bake 20 minutes.

Serve hot with baked pitas or tortilla chips.

Listening to:   Metallica - Enter Sandman

Aginaropita

A variation of Spanakopita with artichokes!

You know how much I love artichokes!




Aginaropita
(inspired from Closet Cooking)

4 cups artichokes, drained and diced

1 cup green onions, finely diced

2 tbsp minced garlic

2 tbsp olive oil

1 cup feta cheese

1/2 cup grated parmesan cheese

1 tbsp parsley

1 tbsp dried mint

1/2 tsp nutmeg

2 eggs

16 sheets of phyllo dough

Olive oil for brushing

Saute shallots in olive oil over medium heat for 3-5 minutes.  Add garlic and cook an additional minute.  Add the artichokes and cook another 5-10 minutes

Transfer the artichoke mixture to a large bowl and stir in the feta and parmesan cheeses.  Add the parsley, mint, nutmeg and eggs.

Preheat oven 350F.

In the bottom of a greased 9x13 pan, place one sheet of phyllo dough.  Brush with a light layer of olive oil, then apply another sheet of phyllo.  Repeat six times, for a total of eight bottom sheets.

Layer the artichoke layer over the phyllo.  Repeat alternating phyllo and olive oil with the last eight sheets for the top crust.  Brush the very top sheet with olive oil or a light egg wash, if desired.

Bake for 1 hour.

Listening to:   Mariah Carey - Whenever You Call

Spanakopita

I've been seriously loving my full-on immersion into Greek food.  I've been experimenting in the kitchen with different recipes and loving each more than the last.  I think I must have been Greek in a past life because I have been missing these flavors in my life for way too long!

The scariest part was trying to learn how to work with phyllo dough.  Surprisingly, I had a lot of success, so maybe I have a natural magic touch.  Or, maybe it's just beginner's luck.  Either way, these dishes came together with relative ease and were sooooo good!

I found a series of vegetable-filled pies that I've been making with phyllo dough and I'm so excited to share them with you!

Enjoy!



Spanakopita

4 cups spinach
1 cup shallots, finely diced
2 tbsp minced garlic
2 tbsp olive oil
1 cup feta cheese
1 cup ricotta cheese
1 tbsp dill
1 tbsp dried mint
1/2 tsp nutmeg
2 eggs
16 sheets of phyllo dough
Olive oil for brushing


Saute shallots in olive oil over medium heat for 3-5 minutes.  Add garlic and cook an additional minute.  Add the spinach and cook until wilted.

Transfer the spinach mixture to a large bowl and stir in the feta and ricotta cheeses.  Add the dill, mint, nutmeg and eggs.

Preheat oven 350F.

In the bottom of a greased 9x13 pan, place one sheet of phyllo dough.  Brush with a light layer of olive oil, then apply another sheet of phyllo.  Repeat six times, for a total of eight bottom sheets.

Layer the spinach layer over the phyllo.  Repeat alternating phyllo and olive oil with the last eight sheets for the top crust.  Brush the very top sheet with olive oil or a light egg wash, if desired.

Bake for 1 hour.




Listening to:  Jason Aldean - Dirt Road Anthem

Scrambled Deviled Eggs

Here's another deviled egg recipe to try.

I can't get enough!



Scrambled Deviled Eggs

2 eggs
2 tbsp milk
1 tbsp minced onion
1 tsp mustard
1 tsp worchestershire sauce
1 tsp sweet pickle relish
1/2 tsp hot sauce
1/2 tsp paprika
Salt & Pepper to taste


Whisk the eggs and milk together.  Stir in the rest of the ingredients except the paprika.

Pour into a skillet on medium heat.  Cook the eggs, using a spatula to flip the eggs.




Listening to:  Dixie Chicks - Fly

Chocolate Stout Beer Bread

I have had a serious obsession with Beer Bread lately.


I don't really know why, but I've been craving bread and trying to think up new bread recipes.  My biggest problem is, obviously, patience.  


I have none.


I hate waiting for yeast breads to rise.  By the time it's ready, my attention span has usually turned me toward something else to do.  Beer bread lets me mix everything together and pop it into the oven in one fell swoop.  One hour later, there is a loaf of hot, crispy carbs sitting on my stovetop.


Guinness and chocolate happen to be a guilty combination of mine, so mixing them together in a loaf seemed like a no-brainer.  I can't tell if the beer brings out the chocolate flavor, or if the chocolate brings out the stout flavor.  Either way, there's tons of flavor to be had in this beer bread!






Chocolate Stout Beer Bread
(adapted from Shortstop Blog)


3 cups flour
1/3 cup sugar
1 tbsp cocoa powder1 tbsp baking powder
1/2 tsp salt
1/4 tsp vanilla1 12oz. stout beer (I used Guinness)
1/2 cup semisweet chocolate chips3 tbsp butter, melted


Preheat oven 350F.

In a large mixer, combine all of the ingredients except the butter, adding the beer last to the mixture.

Pour the mixture into a greased loaf pan.  Pour the melted butter over the top of the mixture.

Bake for 1 hour.






Listening to:  Bayside - Megan

Strawberry Daiquiri Dip

One last cocktail dip!


Strawberry Daiquiri Dip

2 8oz. bricks cream cheese
1 cup pureed strawberries
1/2 cup sugar
1 tbsp lemon juice
1/2 cup whipped cream
2 cups rum
Strawberries


Soak the strawberries in the rum overnight.

Beat the cream cheese, strawberries, lemon juice and sugar in a bowl.

Fold the whipped cream into the dip.  Chill for one hour.

Serve with fruit.








Listening to:  Flogging Molly - Salty Dog

Pina Colada Dip

Here's another fruity, frozen drink-flavored dip!


This time, it's all about pina coladas!






Pina Colada Dip


2 8oz. bricks cream cheese
1 cup pineapple juice
1/2 cup coconut cream
2 tbsp flaked coconut
1/2 cup whipped cream

2 cups rum
Pineapple slices


Soak the pineapples in the rum overnight.

Beat the cream cheese, pineapple juice, coconut cream and flaked coconut in a bowl.

Fold the whipped cream into the dip.  Chill for one hour.

Serve with fruit.






Listening to:  Akon - Shake That

Margarita Dip

Here is the first of three dips based on my favorite summertime drinks!

Oh, and boozy fruit, too!


Margarita Dip
(adapted from Betty Crocker)

2 8oz. bricks cream cheese
1 cup lime juice
1/2 cup orange juice
2 tsp lime zest
1/2 cup whipped cream
2 cups tequila
Orange wedges


Soak the orange wedges and/or strawberries in the tequila overnight.

Beat the cream cheese, lime juice, orange juice and zest in a bowl.

Fold the whipped cream into the dip.  Chill for one hour.

Serve with fruit.




Listening to:  Shania Twain - The Woman In Me

Chocolate Mint Truffles

Here's a confession.

This last Girl Scout season happened to be the first time I ever sampled the famed Thin Mint cookies.

I know, I know... I'm constantly behind on the times.

But as it turns out, these things are really good!  Who would have thunk it, right?

As I was telling everybody I knew about how great these minty, chocolate-y cookies where like nobody else on the planet knew about this treasured secret, I started to learn that not only was everyone painfully aware of this deliciousness, but plenty of folks use Thin Mints in baking to give other treats an extra burst of flavor.

Genius!

One of the best suggestions I got was this recipe for truffles.  Softened cookies smothered in more mint?  Seriously?  What could be better?

Now, I'm off to use more cookies in more baking adventures!




Chocolate Mint Truffles
(adapted from my Cookies & Cream Truffles)

1 package of Thin Mints (or any type of Chocolate Mint cookies)
1 8oz. brick of cream cheese
10 oz. of Mint chips, melted


Pulverize the cookies in a food processor.

Remove 2-3 tbsp of the cookie mixture to use as a garnish. 

For the rest of the cookies, transfer to a bowl and combine with cream cheese until homogenous.

Roll 1" balls and lay them out onto a baking sheet.  Number will depend on how much bigger or smaller you make them.  Refrigerate them for 1 hour.

Dip the chilled balls into the melted mint chips and transfer back to the baking sheet.  Garnish by sprinkling a pinch of cookie dust over the top.  You could also try mixing the cookie dust into the melted mint chips prior to dipping.

Refrigerate for 1 more hour or until ready to serve.








Listening to:  3oh!3 - Colorado Sunrise

Baked Sweet Potato Fries with Cinnamon Fluff Dip

I've been doing some research lately trying to get into the sweet potato craze.

I love sweet potato fries, but the biggest caveat with trying to make them is figuring out how to make them crispy and healthy.

Yes, I could fry them.  But, if you've ever seen me try to fry something... it's not pretty.

I'd prefer to just bake my fries to ensure that they come out edible.

But, then... how do you make them delicious like they've been fried to death without incurring all of the nasty health problems associated with fried food consumption?

After much research, I think I've finally figured it out.

Now, to create the ultimate sweet potato fry sauce... stay tuned for that!










Sweet Potato Fries

1 lb. sweet potato fries
2 tbsp cornstarch
2 tbsp olive oil
Salt & Pepper to taste


Marshmallow Dip:

1/2 cup marshmallow fluff
1/2 stick unsalted butter
1/4 tsp cinnamon
1/4 tsp salt



Preheat oven 450F.

Cut the sweet potatoes into small strips.  Coat the potatoes in olive oil, then dredge in cornstarch.

Lay the sweet potatoes in a single layer on baking sheet.  Sprinkle with salt and pepper.

Bake 15 minutes.

Melt butter in a small pan.  You can choose to brown the butter if desired.

Mix melted butter with fluff, cinnamon and salt.  Mix well and serve with fries.



Listening to:  Taking Back Sunday - Cute without the E

Spinach & Artichoke Grilled Cheese

How many ways can I explain to you my love for spinach and artichokes?

On pizza?

On crostini?

On tortilla chips?

On pasta?

Pretty much, if it's a carb, I can and will throw spinach and artichokes on it.  Oh, and cheese.  Lots o' cheese.  Lots and lots o' cheese.

In fact, the first time I decided that I liked spinach was when it was mixed in a sea of artichokes and melty, gooey cheese.  I believe there was also some garlic at play...

Nowadays, it is my consistent go-to combination.  Like peanut butter and jelly.  Anytime I think spinach, I think artichokes.  Mutually exclusive in my universe for most occasions.

So, when lunch time rolled around and I had a hankering for the dark green and light green goodness, I decided to try my hand at a little melt action.  The results were... life-changing.

No, I'm not being dramatic.  This literally changed my life.  Or, at least, my perspective.  This is way better than your run-of-the-mill and way less soul-crushing than polishing off an entire bag of chips with dip by yourself in your living room while watching Grey's Anatomy reruns on cable.

Just one more grilled cheese to add to your extensive repertoire!




Spinach & Artichoke Grilled Cheese
(makes 2 sandwiches)

4 slices bread
2 tbsp mayonnaise
2 cups spinach
1/2 cup diced marinated artichokes
1 tbsp minced garlic
1 tbsp olive oil
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese


In a skillet, saute the garlic in olive oil for 1-2 minutes.  Add the spinach and artichokes and cook for an additional for 3-5 minutes.

Brush the mayonnaise on the outside of each slice of bread.  On one slice, place 1/2 of the spinach and artichoke mixture.  Top with 1/2 cup of cheese and 1/8 cup Parmesan.  Top with the second slice of bread.  Repeat for the second sandwich.

Place the sandwich in the skillet and cook until the cheese is melted and the bread has browned.




Listening to:  Garth Brooks - Baton Rouge

Chubby Hubby Pretzel Sandwiches

That's a lot of words.

That's a lot of seriously good words.

Especially when they are all together in one recipe.

I've been making these mini sandwiches for a couple years now because they are seriously so easy and quick to make.  And, you can do these up ahead of time and keep them in the fridge.

This is a great recipe for someone like me who has horrendous time management skills and consistently fails to allot enough time for all of the party prepping activities I need to accomplish.  I mean, cooking is one thing.  But when you combine it with curling this mess of snarls I call hair, applying makeup and finding even more wrinkles in my party dress that need attention, it's nice to have something quick and easy to prepare ahead of time.

The hardest part will be keeping your hands off of them until after your guests arrive!



Chubby Hubby Pretzel Sandwiches

Mini Pretzels
1 cup peanut butter
1 cup Confectioner's sugar
1/2 cup butter
1 tsp vanilla
1 cup milk chocolate, melted


In a large bowl, combine peanut butter and sugar.  Roll small balls out of the mixture about the width of a quarter.  Sandwich the ball between two pretzels and press lightly to flatten the ball.   Set the sandwiches on a baking sheet and chill in the refrigerator for one hour.

Melt the chocolate in the microwave in 30 second increments to prevent burning.  You can also use a double boiler.

Dip the sandwiches into the chocolate and return to the baking sheet.  Once the sandwiches have been covered with chocolate, return to the refrigerator to set and keep until you're ready to serve.




Listening to:  Nickelback - Side Of A Bullet

Pot Stickers

I know what you're thinking.

In fact, I even agree with you.  Someone who does not eat anything porcine should not be involving themselves in anything related to Pot Stickers.

I concur.

Or concurred.

Once.

Now, I think different.  Outside of the box.  Way past normalcy.  Into the far limits of proposterous-ness (word?)...

Because I want to fit in and be noticed with the cool kids who eat Pot Stickers.

Now, I can.

The simple substitution of beef for pork fit my needs, but I'm sure if you're a hard-core purist, you can use pork instead.  It's my blog, and I'll eat beef if I want to.



Potstickers
(loosely adapted from Alton Brown)

Filling:
1/2 lb. lean ground beef
1/4 cup finely diced white onion
1 tbsp minced garlic
1 egg
2 tsp ketchup
1 tsp mustard
1 tsp worchestershire sauce
1/4 tsp cayenne pepper
1/4 red pepper flakes

40 wonton wrappers
2 tbsp oil

Dipping Sauce:
1 cup soy sauce
1/2 cup water
1/4 cup brown sugar
1 tsp ground ginger



For the filling, combine all of the ingredients in a large mixing bowl.

Spoon a portion of the mixture into a wonton wrapper.  Fold the wrapper and secure the edges with a little water.

Over medium heat, cook the potstickers in oil until the bottom of the wonton begins to brown and crust.

For the sauce, combine all of the ingredients in a small saucepan.  Bring to a boil, then reduce heat to simmer for 5-10 minutes.  The sauce should thicken and reduce by half.

Serve the potstickers with sauce.




Listening to:  Jordin Sparks - Battlefield

Game Day Bread

If you like Beer Bread, you will love this!

Game Day Bread is the quintessential quick bread to bring to any sport-related party.  Even if you don't like sports, you can appreciate a loaf of bread that incorporates three of the most essential ingredients - beer, cheese and salsa.

Touchdown!




Game Day Bread
(loosely adapted from Tastefully Simple)

1 batch of Beer Bread
1/3 cup salsa
1/2 cup shredded cheddar cheese

Add the salsa and cheese to the dough prior to baking.

Serve with salsa.




Listening to:  Mayday Parade - Kids In Love

Mountain Dew Cupcakes

What?

How did this happen?  How did I make Mountain Dew-flavored cupcakes?  Why did I do this when I don't even like Mountain Dew as a soft drink?

Why do I like Mountain Dew so much more as a cupcake?

Why... why... why... waah ... waah ... waah ......

I saw this recipe while randomly scouring the blogosphere the other day, and I was entranced.  So was the Hubbalubb, who does in fact drink Mountain Dew on a semi-frequent (everyday) basis.

And thus, the pestering began.

Yes.  I will make you these cupcakes.

Little did I know I would actually want to eat them, too.  Little did I know that I would half of the batch in two days.  Little did I know how much I would want to make them again...

I'm trying to stop myself from making another batch before I can get this written and out to you.

Wish me luck...



Mountain Dew Cupcakes
(adapted from Slush)

Cupcake Batter:
1 stick butter
3 cups flour
2 tsp baking powder
1 1/2 cups sugar
4 eggs
1 cup Mountain Dew
1/4 cup Sours mix
1 tsp lemon extract

Mountain Dew Buttercream:
2 sticks butter
4 cups Confectioner's sugar
1/4 cup Mountain Dew
2 tsp Sours mix
Green food coloring


Preheat oven to 350F.

Combine all of the ingredients for the cake batter in a large mixer.  Pour into a cupcake tin and bake for 20 minutes.

For the buttercream, mix all of the ingredients together in a mixer.  Frost over cooled cupcakes.




Listening to:  Ashlee Simpson - Shadow

Cheddar Cornbread Dumplings

Ok...

I just tried this recipe with chili... and I am speechless!

I have no words.

Do this!




Cheddar Cornbread Dumplings

1/2 cup flour
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/4 cup milk
1 egg
1 tsp baking powder
1 tsp salt

Combine all of the ingredients in a large bowl.

Spoon the mixture over chili in the slow cooker after it has been cooking 7 hours.  Crank the heat of the crock pot to medium-high and cook for the final hour.





Listening to:  Lonestar - Amazed

Slow Cooker Texas Chili

There's a major chili discrepancy in the house.

There are two completely different theories of chili-making in my world.  There's my chili, that's spicy and hearty with a variety of beans and seasonings.  Every bite is a new and different flavor combination   that leaves a warm tingling sensation on your lips.

Then there's the Hubbs' chili.  Milder, but only slightly so, there is a much more intense meaty flavor.  This kind of chili begs for a side of cornbread, and you'd be awfully happy to oblige.

I break out my chili when we go out to family functions.  It's fun, especially in the winter, to spend an afternoon in the kitchen perfecting this recipe with multiple taste testings.  But for an easy dinner at home that is pleasing to both of our palates, I go with this recipe so I can have all the deep, hearty flavor without sacrificing a lot of time in the kitchen, especially when it's a gazillion degrees outside.

Easy and tasty and perfect for a cozy couple's night in.




Slow Cooker Texas Chili

2 lbs. super lean ground beef
2 tbsp olive oil
1 white onion, finely diced
1 large red bell pepper, finely diced
3 garlic cloves, minced
2 28oz. cans of diced tomatoes with green chiles
1 12oz. can of beer
1/4 cup tomato paste
1/4 cup chili powder
1 tbsp ground cumin
1 tbsp cayenne pepper
Salt & Pepper to taste

In a skillet, brown the ground beef in the olive oil over medium heat.  Drain any excess liquid that accumulates.

Throw the browned beef and all of the additional ingredients in a slow cooker.  Cook the mixture for 8 hours on low heat, stirring occasionally.




Listening to:  Kid Rock - Picture

Lemon Ricotta Pancakes

Peanut butter and jelly.

Rocky and Bullwinkle.

Skinny jeans and ballet flats.

Some things just go together...

Then, there's lemon and ricotta.

Not what I was thinking when I thought of sensational pairings.  Lemon is fruit and ricotta is cheese and neither of these things belong on my pancake.

Right?

Wrong.

Oh, so wrong.  As it turns out, lemon and ricotta should be on everything. I saw this recipe on a cooking show a few months back.  It sounded... not that great.  But, I was intrigued nonetheless.  I mean, somewhere, someone must have enjoyed this combination enough to put it on a menu.

Scouring the internet, I realized that several more people happily devoured this pancakes on a regular basis.  This fueled my interest until finally, I had to try it.

At least once.  'Cause that's my motto in life.

And now it's yours.

So put this recipe on your bucket list.  You will not be disappointed!

Lemon Ricotta Pancakes

(adapted from Williams-Sonoma)

1 cup ricotta cheese

2/3 cup milk

3 eggs

1/3 cup sugar

Zest and juice of 1 lemon

1 1/2 cups flour

1 1/2 tbsp baking powder

Preheat a griddle or frying pan.  

In a large bowl, combine all of the ingredients.

Ladle 1/4 cup of mix at a time onto the heat.  Cook one side until bubbles begin to form on the top.  Flip the pancakes and cook for an additional 1-2 minutes.

Top with fruit curd or syrup.

Listening to:   Jason DeRulo - Mmm Whatcha Say

Roasted Red Pepper Arrabiata Sauce

Ok...

Before you disown me for forcing you to make yet another pasta sauce on a blistering hot day, hear me out.

I did not want to make this sauce. 

I did it out of greed.

My tomato-loving Hubbs bet me that he would not like this sauce.  He bet $20. 

He bet wrong.

Enough red bell pepper and spice to make your eyes tear a bit, this sauce is a twist on classic Italian Arrabiata sauce, which I've come to learn is really not much more than marinara with an overdose of red pepper flakes.

So, I went a little berzerk and made the whole sauce from roasted red peppers.  There's a sweet heat that makes you think Arrabbiata. but it's definitely unlike any you've had before. 

Now, go make this.

Then come back and suggest to me the absolutely most obnoxious way I can blow this twenty bucks.




Roasted Red Pepper Arrabiata Sauce

1/2 white onion, finely diced
3 cloves garlic
2 tbsp olive oil
3 red bell peppers
1/2 cup red wine
1/2 cup heavy cream
1 tbsp tomato paste
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp red pepper flakes
Salt & Pepper to taste


Preheat oven 425F.

Roast red bell peppers in the oven until the skin is wrinkled and black.  Let cool, then dice into small pieces.

In a large skillet, saute onions and garlic in olive oil.  Add the wine and tomato paste and bring the mixture to a boil on medium-high.

Reduce heat and simmer for 5-10 minutes to let the sauce thicken some.  Add the cream, herbs and seasoning.  Simmer for another 5 minutes.  Remove from heat.

Combine sauce and red peppers in a food processor and puree until the mixture is smooth or slightly chunky.

Pour over pasta.




Listening to:  Adam Sandler - Sloppy Joes

Steak & Pesto Fettucine

You're looking at an official pesto convert.

Never having eaten the stuff before, I was hesitant to try this recipe out.  In fact, I didn't even know where to find fresh basil in bulk.  My itty-bitty attempt at growing herbs was not going to cut it on this jobby.

I bought a ton of basil and went to work.  The first batch... well, that didn't go so well.  Curses for trying to liven up a classic pesto recipe with a little creative pizazz!  Whatever I ended up throwing in that bowl did not mesh with the rest of the ingredients.  I would describe that first bite as "jarring".

After gagging on green goop, I went outside and washed my car.  I was thoroughly disgusted with the idea of being in a kitchen and making more green goop.

Twenty-four hours and a half of a bottle of red wine later, I tried it again.  This time, I went for classic pesto.  I didn't even know what that meant or what it would taste like, but it had to be better than what I made before... [insert dry heaving at the mere thought of green goop.]

This time, it worked.  I'm on the pesto train.  I love it.  I've been smearing it on nearly every complex carbohydrate I can think of.

Including this.

This is... so good.  As if I needed another reason to like steak.  Steak AND pesto?  Sheesh...

Eat this.  Now-ish.

Steak & Pesto Fettucine

1 lb. steak

1 lb. fettucine noodles

Pesto
(adapted from Sunset)

1 cup basil
10 garlic cloves
3/4 cup Parmigiano-Reggiano cheese
1/2 cup toasted pine nuts
1/4 cup fresh minced parsley
1/3 cup olive oil


Boil water and cook pasta.  Strain.

Grill steak to your own personal level of "doneness".

Combine all of the pesto ingredients in a food processor and puree.  Toss the pesto with the fettucine noodles.  Drizzle extra pesto over the top of the steak.  Season with salt and pepper.




Listening to:   Blake Shelton - Over

Red, White & Blue Fruit Pizza

Fourth of July has come and gone again.

This has to be one of my favorite holidays for a number of reasons.  It's my anniversary with the Hubbalub, which is ironic as it's also the anniversary of my country's independence.

Unlike Memorial Day, summer is officially present and accounted for.  The sun is shining.  The booze is flowing.  And the grill is hot.  There's tons of barbeques and parties.

And fireworks.

And food.

Two of my favorite things.

This fruit pizza is a creative spin on a light and easy recipe made to represent Independence day with its patriotic colors.  To add to the ease, I used store-bought sugar cookie dough.  You could definitely go for a version from scratch, but I love the simplicity of this recipe, so I decided to fight the urge to over-complicate.

Sometimes in life, it's okay to go store-bought...

Especially those days when you're the one hosting an Independence Day barbeque and you've already spent every iota of energy you own into a dinner menu while completely forgetting about dessert....

It happens.

Happy Independence Day!



Red, White & Blue Fruit Pizza
(adapted from Pillsbury)

1 roll of sugar cookie dough
1 cup mascarpone cheese
1/4 cup sugar
1 tbsp honey
1/2 tsp vanilla extract
2 cups halved strawberries
1 cup whole blueberries
1/2 cup Confectioner's sugar


Preheat oven 350F.

Press cookie dough into a greased pizza pan.  Bake 20 minutes.  Let cool completely.

In a stand mixer, combine mascarpone, sugar, honey and vanilla.  Chill.

Separate strawberries into two equal cups.  Lay one cup of strawberries on a sheet of aluminum foil cut-side down.  Sprinkle Confectioner's sugar over the top.

To assemble, spread the mascarpone mixture over the cookie dough crust.  Set the blueberries in the upper left quadrant of the pizza.  For the stripes, alternate rows of plain strawberries with sugared strawberries.

Chill and serve.




Listening to:  B.o.B - Airplanes

Mini Sourdough Bread Bowls

One of my all-time favorite meals on the face of the planet is soup or chili inside a sourdough bread bowl.  Usually, I'm pretty conscientious about the calories I throw away at restaurants, but when I see bread bowls on the menu, I know I'm done for.

If I could eat it everyday, believe me, I would.  It would probably prompt me to eat more soup than I already do.

However, I'm still acutely aware that these tasty, edible bowls are no where near healthy for me or my waistline.  That's why I tried to alter these up to be a little healthier.

Well, maybe not healthier, but smaller portioned.  Instead of ladling my soup inside the bread bowl, I've just been using these mini loaves to dip into the soup.  It provides the same taste of delicious hearty soup in a soggy, thick dough with a dense, crunchy crust.

It tastes the same with nowhere near as many carbs to weigh you down.

You can have your bread bowl and eat it too!

For my first adventure into sourdough, I bought a pre-made starter.  I don't make enough bread to justify maintaining a living starter in my fridge indefinitely, so I took a shortcut.  I don't see how a homemade starter would have changed the results as this bread came out fantastic!



Mini Sourdough Bread Bowls

2 cups sourdough starter
6 cups flour
3 cups water
2 tbsp sugar
1 tbsp salt
1 tbsp yeast


Mix all of the ingredients together in a stand mixer for 8-10 minutes.

Place the ball of dough in a greased bowl and allow it to rise for at least one hour.

Preheat oven 425F.

On a floured surface, cut the dough in half.  Save one half for a second batch.  Cut the first batch into 5-6 pieces.  Gently knead the dough into small bread loaves.

Set 5-6 loaves on a large baking sheet.  Bake 15-20 minutes or until crust is brown and hardened.

Serve with soup or chili.




Listening to:   Chris Brown - Forever

Cheesecake Dip

Seriously?

Why do I do this to myself?

Why do I make insanely delicious desserts and dips that I definitely should not eat?  Why do I make them when there is absolutely no occasion or company to share it with... forcing me to eat all of it... possibly in one sitting?

Such was the case this weekend when I experimented with a new dip to try modeled after cheesecake.  I wanted something fun and creative to make for a party and ended up eating the first batch all by myself.

Breakfast.  Lunch.  Dinner.  Dessert.  Plus snacks in between.  For two days.

Self-control?  Hardly.

The most important thing to take away from this is that this dip tastes remarkably like cheesecake and makes it incredibly easy to enjoy the taste of cheesecake with fruit.  I'd like to do this again and try inserting the dip into the center of a hollowed-out strawberry.  Topping with a little graham cracker dust would take this right over the top in terms of taste and impress all the guests at your next soiree.

Or, you can get inside your comfy yoga pants and dip fruit until you explode.

Decisions, decisions.

Cheesecake Dip

2 8oz. bricks cream cheese, softened
1 can sweetened condensed milk
1 package Vanilla pudding mix
Assorted fruit


Mix the condensed milk and pudding mix together until homogenous.  Use a mixer and beat the cream cheese into the mixture.

Serve with fresh fruit or graham crackers.




Listening to:  Sarah McLachlan - Angel

Italian Soaked Vegetables

This weekend was intense.

You may have noticed my brief vacation.  I spent the week preparing for the food marathon that my friends and I complete every June.  We drive motorcycles out by the river, blow up an air mattress and light up the grill.

Or grills.  Like, three or four.

Yes, we are hungry, hungry hippos and I'm 67% sure that if I stepped on a scale right now, I would cry hysterically.

Out of the piles of pounds of meat, salads and desserts, I did manage to enjoy some vegetables.  This was, by far, the healthiest thing I consumed all weekend.

Fresh veggies marinated and sauteed to perfection over the grill.  

Tangy with a hint of smoky flavor.  Perfect for barbeque season!

Italian Soaked Vegetables

1 yellow squash

1 zucchini

2 cups carrots (I used baby carrots)

2 cups broccoli

1 cup diced red peppers

1 cup sliced mushrooms

1 cup pearl onions

4-6 cups Italian Vinaigrette

Combine all ingredients in a large bowl.  Refrigerate and marinate overnight.

Add the vegetables to a saute pan over a grill on medium heat.  Cover with aluminum foil and cook for 20-30 minutes.  Drizzle a little more vinaigrette over the top before serving.

Listening to:  Jake Owen - Apple Pie Moonshine