The Holiday Meal Planning Has Begun!

Yep...Thanksgiving, Christmas, my brother's birthday, and New Year's planning has begun, and since I'm up late I'm scouring the internet looking for some creative holiday dishes...I'm excited about what I'm seeing!

Stews and Soups: Peanut Butter Chicken Stew

Ingredients

2 medium yellow onions, diced
2 carrots, peeled and cut into 1-inch pieces
2 Scotch bonnet or habanero peppers, cut in half, seeds and ribs removed (leave them in if you're feeling adventurous)
1 green pepper
2 bay leaves
1 thumb of ginger
4 cups water
4 boneless, skinless chicken thighs, each cut into 4 pieces (reserve bones for poaching)
4 boneless, skinless chicken breasts, each cut into 4 pieces
2 smoked turkey necks
1 cup unsalted peanuts
1 tablespoon coconut  oil
2 tablespoons olive oil
2 cups roughly chopped canned and peeled tomatoes
2 teaspoon salt (divided)
1 pound spinach, tough stems removed, washed, drained, and chopped

Directions

Combine the onions, carrots, chilies, green pepper, ginger, and bay leaves, 1 teaspoon salt, smoked turkey neck, thigh bones (if reserved), and water in a medium pot and bring to a boil over high heat. Reduce the heat to medium, add the chicken thighs, and simmer, uncovered, for 15 minutes. Add the chicken breasts and simmer for another 15 minutes, or until the chicken is cooked through.

While the chicken is simmering, toast the peanuts in a small dry sauté pan over medium heat until golden brown and fragrant. Let cool, then grind 1 cup of the toasted peanuts in a blender. Slowly add coconut oil until peanuts are blended into a smooth paste.  Set aside.

Remove the chicken, turkey neck, bones, and bay leaves from the broth. Set aside the chicken and turkey neck. Discard the bones and bay leaves.  Using a slotted spoon, remove the vegetables from the broth.  Strain the broth, separating the broth from any excess fat from the chicken. Set aside the broth and discard the fat.  Transfer the vegetables to a food processor, and puree the vegetables until smooth. Add a little bit of the broth as necessary to make the paste as smooth as possible.

Place the broth back into the pot with the vegetable puree and 1/2 teaspoon of salt and bring to a boil. Reduce to medium heat, and add the peanut puree, whisking until well combined. Add the, tomatoes, chicken, and turkey neck, and simmer until heated through.

Remove from the heat. Add the spinach and 1/2 teaspoon of salt and stir until the spinach is wilted.

NOW LET'S GET COOKING!

Rejoojing the Recipes...

I'm in the process of tweaking all of the recipes on this blog to make them healthier. I'm living a healthier lifestyle, so leaving some of these up as is would be quite hypocritical of me. 

I'm also going back and re-reading the recipes that are up and realizing I hit submit too soon on some of these posts! YIKES!  I'm so sorry for that! Thank you so much for dropping by and commenting! New recipes are on the way soon...

Also, thank you so much for stopping by! Don't forget to like us on Facebook. I can't believe my humble little page has reached 1000+ likes. Thank you oh so much for the <3 nbsp="" p="">

NOW LET'S GET COOKING!

My Favorite Things: Mini Taco Bowls

I found this recipe, and it has revived my love of all things made in a muffin pan! A couple changes that I would make:

1.  Corn tortilla instead of flour tortilla;
2.  Sour cream instead of ranch dressing; and
3.  Add guacamole to the mix.

DELISH!

My Favorite Things: Mini Taco Bowls

Vidoe of the Day: Interview with Chef Ming Tsai and Others

Chef Ming Tsai should have been on this season of Iron Chef and was screwed last season, IMHO. Any chef that scores a guest spot on Arthur, one of the greatest cartoons ever to grace PBS, should definitely be an Iron Chef! I'm still angry on his behalf. :-/

Sensational Sides: Momma's Potato au Gratin

Ingredients

2-1/2 pounds potato, peeled and thinly sliced
1/4 cup butter, melted
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
3 cups of heavy cream
1/2 cup Parmesan cheese

Directions

Preheat oven to 375 degrees F. Spray a 13 x 9 pyrex with butter flavored cooking spray.

Lay the peeled and sliced  potato in the prepared pyrex.

In a separate bowl whisk together the melted butter, garlic powder, onion powder, salt, and heavy cream.

Pour the cream mixture over the potato.  Be sure that the potato is completely submerged in the mixture. Use more cream if necessary.

Cover the baking dish with foil and cook in the preheated oven for 30 minutes. Place the pyrex on a baking sheet to catch any of the cream mixture that may bubble over.

Remove the foil and sprinkle with Parmesan cheese. Place back in the oven uncovered for 20 minutes or until the potato is fork tender.

NOW LET'S GET COOKING!

Sensational Sides: Steamed Red Cabbage

Ingredients

4 strips of bacon
2 tablespoons butter
1 small yellow onion
1 tablespoon minced garlic
1/2 green bell pepper
1 pkg frozen honey glazed carrot from Jolly Green Giant, thawed
1/4 cup Zesty Italian dressing
1 small head of red cabbage
1 pkg Sazon

Directions

Fry bacon until crispy, and set aside.

In the same pan melt butter. Saute the onion, garlic, and green pepper. Do not allow garlic to burn.  Cook until onions are translucent.

Add carrots and glaze to the saute. Cover and continue to cook until carrots are heated through.

Add salad dressing and Sazon to the saute, and stir to combine.

Add finely chopped cabbage, stir to combine.  Allow cabbage to wilt but still crispy.

Remove from the heat, and add the crispy bacon to the steamed cabbage, toss to combine.

NOW LET'S GET COOKING!

Video of the Day: Making Ravioli Using Wonton Wrappers

Cooking is just as much about technique as it is about the recipe and ingredients. If you screw up on the technique side, then no one will taste your ingredients.  So please try to forget that demonstration in this video is being done by a dude sporting a mohawk and boys scout uniform, and just check his technique using wonton wrappers to make raviolis. Then try your hand at my Bake Ravioli Recipe Part 1 - the Filling and Part 2 - the Preparation, and tell me what you think!

LET'S GET COOKING!

Extraordinary Entree: Ravioli Pasta; Baked Ravioli Part 2

Part 2 of this 2 Part series is a combination of tips of found on the back of my wonton wrapper package and Youtube.   How did we learn to do stuff before Youtube?  Oh yeah...family members and school!  Well, absent a desire to go to culinary school and Italian heritage, I'm glad I could rely on the internet for a clue on how to finish my dish.  I've included in pitfalls to avoid and that fell head first into!

Again, if you've got a recipe for the pasta, then please share it with us here!

So LET'S GET COOKING!

Directions

1.  Flour a landing surface for the pre-boiled but finished ravioli. I like to use a baking try, but not the one that I'll be using to bake the ravioli.

2.  Lightly flour your work surface so that your wontons wrappers don't stick to the surface.  Layout two rows of wonton wrappers on the floured surface.

3.  Cut the wonton wrappers into rounded shapes.  I like to use a round cookie cutter with ridged edges. I cut the wonton wrappers into rounded ridged shapes but you can leave them square if you prefer. After you cut them into the shape cover the wonton wrappers with a damp cloth so that they do not dry out.

4.  Place about 1 teaspoon of Ravioli Filling directly into the center of the wonton wrapper.  I like to use a teaspoon measuring spoon. Before I used this method my raviolis were exploding in the boiling water because they were overstuffed.  Sometimes the wonton wrappers broke before they left my work surface. You're going to have a mess on your work surface or in your pot if there are any tears in your wonton wrappers or air finds its way between the two layers.

5.  Moisten the outer edge of the wonton wrapper with hot water.

6.  Leave a thick border around the Ravioli Filling.

7.  You can either place a second wonton wrapper on top or gently folder the filled  wonton wrapper in half.  I've successfully done both. The folding half method allows you to make more.

8.  Seal the edges gently but tightly working your way from the center out. Use a fork to help seal the edges. Press out any air pockets with your fingers by pushing down around the thick border.

9.  Gently place ravioli in simmering salted water for 4-5 mins or until they float to the top.

10.  Estimate 5-7 ravioli per person for one serving.

11.  Preheat oven to 400 degrees F.

12.  Cover bottom of 9 x 13-inch glass baking dish with 1/4 inch of Marinara sauce. Place the ravioli in single layer over the Marinara sauce.  Ladle the remaining marinara sauce on one side of the ravioli.  Sprinkle with Parmesan cheese. 


13.  Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Extraordinary Entree: Ravioli Filling, Baked Ravioli Part 1

Part 1 of this 2 Part series is the filling only.  Part 2 is my preparation of this dish using wonton wrappers. This recipe fills about 200 raviolis if you use a teaspoon in the ravioli.  Now I'm no pasta maker, so I used wonton wrappers for my ravioli. If you've got a recipe for the pasta, then please share it with us here!


MEAT SAUCE:
1 diced onion
2 stalks celery
5 baby carrots, grated
2 cloves garlic
2 tablespoons olive oil
1 pound ground beef
1 pound ground mild Italian style sausage
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/4 cups chicken broth
1 teaspoon oregano
1 Bay leaf
salt and pepper to taste
2 yolks

PARSLEY PARMESAN CHEESE SAUCE - See Alfredo sauce recipe
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half and half
1/4 teaspoon ground nutmeg
3/4 cup freshly grated Parmesan cheese

MARINARA SAUCES:
1 (16 ounce) jar high quality marinara sauceOR
TRY THIS HOMEMADE RECIPE


Directions

GROUND MEAT MIXTURE:
Heat the olive oil in a deep skillet. Add onion, celery, carrot, and garlic and cook over medium heat until softened.

Season meat with oregano, garlic powder and onion powder and mix by hand. Add meat to the skillet.  Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.  Stir in broth. Add bay leaf, salt, and pepper.

Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool


PARMESAN CHEESE SAUCE:
Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese. 


Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the Parmesan Cheese sauce. Set aside to cool. Place 1/3 of the cooled meat sauce into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. 
Repeat with remaining mixture until all filling ingredients are processed. 


You can do the filling in advance and freeze for up to 3 days or refrigerate for 1 day.  Now, how did I put this together into the baked ravioli dish below? Part 2 coming soon...

Video of the Day: Rocco DiSpirito

I wasn't too crazy about his restaurant reality show a few years back, but his Dinner Party show on Bravo is awesome!

Video of the Day: Making Beurre Blanc

More sauces to wet your whistle! So many options so little time to try them all! Enjoy this video!

Extraordinary Entree: Taco Muffin

Ingredients

1-1/2 teaspoon chili oil
1/2 lb 95% lean ground beef
1/2 cup finely chopped onion
1/2 cup  green peppers
1 tablespoon taco seasoning
3/4 cup canned black beans, drained and rinsed
16 corn tortilla
5 tablespoon queso dip or salsa con queso
1 cup chunky salsa
1 cup reduced fat shredded Mexican cheese

Directions

Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with olive oil cooking spray and set aside.

Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

Mold a corn tortilla to fit into each of the sprayed cups in the muffin tin. The tops of the tortillas may end over the top.  That's ok.  Spoon a teaspoon of queso dip into each tortilla and spread across the bottom.

Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Top w/ sour cream or guacamole, diced tomatoes and onions.

Sassy Sauces and Seasonings: Taco Seasoning

Ingredients

1/4 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoons dried minced onion
2 teaspoons dried minced garlic
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
2 teaspoon low sodium/salt free seasoning salt
1 teaspoon brown sugar
3 teaspoon corn starch

Directions

In a small bowl, mix together all of the ingredients and stir until well combined. Store in an airtight container.

Extraordinary Entree: Pizza Muffins

Ingredients

Olive oil, for muffin pan
All-purpose flour, for rolling
1/2 pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Video of the Day: How to Make Compound Butter

Chef Susan Odell is back again with more cooking techniques!

Sensational Side Dish: Corn Muffin

Ingredients

1 1/2 cups cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup half and half
1 stick melted butter

Directions

Preheat the oven to 375 degrees F (190 degrees C). Spray a muffin tin with butter flavored cooking spray or line with paper muffin cups, and set aside.

In a bowl, combine cornmeal, flour, sugars, baking soda and salt.

In another bowl, beat egg, half and half and melted butter.

Create a well in the dry ingredients.  Pour the wet ingredients in the well, and stir just until moistened.

Fill prepared muffin tin three-fourths full.  Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Video of the Day: How to Peel A Clove of Garlic

I love garlic! Before I became a student of Food Network, Cooking Channel, and various shows on PBS something as simple as peeing a garlic was much more complicated than it needed to be. I'm a huge fan of the smash and peel method. How do you peel garlic? ENJOY this video! :-)

Addicting Appetizer: Herb Mini Muffins

Ingredients

1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon (The meat is interchangeable. you can use browned bulk mild sausage, diced ham, diced sausage, browned ground beef, chicken, or turkey. )
1/2 cup melted butter (infuse with garlic for additional flavor)
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour (if none on hand then, then try this recipe using all-purpose flour)
6 ounces garlic flavored cream cheese

Directions

Preheat oven to 375°F.  Prepare a mini muffin tin with butter flavored cooking spray.

Stir together first 6 ingredients.

WARNING: The mixture will be thick! Stir in flour until well blended.  Spoon batter into prepared miniature muffin pans, filling completely full.

Bake at 375° for 26 to 28 minutes or until golden brown.

Remove muffins from pans to a wire rack, and cool completely, about 30 minutes.

Spread tops of cupcakes with cream cheese.

Video of the Day: Tyler Florence

There isn't a dish Tyler Florence has made that I haven't imagined myself eating! I miss his cooking show on Food Network...the food truck show just isn't enough. :-(