Sunday, November 4, 2012

Birthday Cake

It has been awhile. I have not posted in a long while. So. I figure tonight is a good as any. This was my son's birthday cake. I found the idea on Pinterest.  I used a regular cake mix cake. But, I always doctor it up with an extra egg, milk instead of water and vanilla as well. The cake is iced with a container if fudge frosting. Then lined with four packages of kitkats. I tied a ribbon to keep it together. Then, I poured a large bag of m&m's on top. I piped the words on the cupcakes. Because, I could start over if I didn't like the lettering this way.



Feta , my Feta

Our favorite food is Mediterranean. We went Galveston recently. I was so glad to find my favorite place to east is still going strong. The Mediterranean Chef is on The Strand. This was our mezze aka appetizer. Feta and olives with pita. So simple, and so wonderful.


Sunday, July 17, 2011

marsala



I have been craving Marsala. Sometime we use this sauce or steak as well. I just add a Tablespoon of soy sauce to the sauce.
I love Marsala it is one my favorite flavors. My kids even like it.So here is my version:
  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced I use Boar's Head
  • 8 ounces porcini mushrooms, stemmed and halved(baby bella)
  • 1/2 cup sweet Marsala wine (not cooking wine, it taste like ear wash)
  • 1/2 cup chicken stock
  • 3 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley (optional)
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and brown for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Greek Salad


Greek Salad is by far my favorite salad for dinner. We have it most nights.
So simple this is the recipe.
                       1 head of romaine lettuce    
                       1 diced tomato or several cherub tomatoes
                       2 oz. feta cheese
                       2 Tablespoons of Olive salad mix or mixture of 10-12
                       black and green olives
                       1T of small capers
                       balsamic vinaigrette as follows:

                        1 T of balsamic vinegar
                        3 T e.v. olive oil
                        1 teaspoon of Dijon mustard
                        1 teaspoon of italian seasoning
Whisk all vinagrette ingredients together on put in a jar with a lid and shake to your hearts content. It will be fully emulsified.
If you are in a rush buy Newman's Own balsamic vinaigrette it is great. Set aside.
Chop lettuce and lay in plate or bowl. Then layer ingedients inthe recipe order. Enjoy.
                       

                               The best feta, Kolios it is real greek feta.

                                   





Saturday, June 25, 2011

Cookies

Cookies

    My daughter begged for cookies today so I obliged. I kinda wanted some too.Chocolate chip, of course. I had to use butter Crisco instead of butter. They are light in color. But, are quite tasty.


Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4c, softened butter or butter crisco
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg chocolate chips
  • 1 cup chopped nuts(optonal)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Friday, June 24, 2011

Surf and Turf

When husband love when I bring home stuff from work. I surprised him with a couple of Filet Mignons. Since I am not huge meat eater. We went by the local seafood market and picked some shrimp for me. Set out to use the grill for the first time this spring. So glad we did. It was fantastic.  We prepared scallopped potatoes to go with grill veggies, shrimp, and filet mignon.

Tuesday, May 3, 2011

Pot Roast

         It's raining. Of course it's raining its my day off. It always seems to rain on my Monday off. Murphy's Law. I have been reading The Pioneer Woman Cookbook. The pictures are beautiful. So, under the title Sunday Dinner is pot roast. I love the smell in my house right now. The smell of pot roast and vegetables. My family loves pot roast. To me, it reminds me of Sunday dinner at my ma maws. We would eat there after church and then play games. Canasta, Rummy, Farkle(but she called it something else). The only part of dinner I can't replicate is the rolls...my next mission. Back to this mission though. I work at a wonderful store. We have a great meat market. http://www.jackspakit.com/  I think everyone should go to a real meat market. One that sells natural, never frozen meat. "Meat should not have ingredients", that is my motto. When you make a dish with quality ingredients you don't have to doctor it up. The flavor is already there.

                                                         Pot Roast
                                          2.5 to 3 pound chuck roast
                                          1    stalk of celery
                                          .5   pound carrots
                                          1c  flour
                                          2 lb. potatoes
                                          1    onion
                                          4    cup beefstock
                                          salt and pepper
                                          1T  Tony Cachere Cajuns seasoning


Add the Cajun seasoning to the flour to taste in a plate.  Put 2 tablespoons of oil in a dutch oven. Heat on stove to medium heat. Dust the roast with the flour mixture.Reserving 1/4c of the flour. The dutch oven should be hot by now. Sear the roast on all sides. Put  aside roast . Saute the veggies in the same pot. It only takes a minute. Remove veggies from the pot. Add 1/4c of flour to the remaining oil in pan an stir until you have a medium roux. Add the beef stock to the roux mixture.  Stir until smooth. No lumps. Add veggies and roast to the gravy mixture. Bring to a simmer and reduce heat to low on stove. Put the lid on and don't check on on it for an hour. Then stir the bottom a little and cook for another hour and a half. You will know when it is done because it will fall apart. Serve with rice for the gravy. If you feelthe gavy is not thick enough, when everything is done. Then let it simmer with the lid off after you take the roast and veggies out.  Enjoy!

                           The veggies cut up and ready to become yummy.

 You know you are at the right place when your meat package has your name on it.

                   A floured roast being searedin oil. It really seals in the juices.


                              All the good stuff in the pot. Getting tender.