Paula Deen Night

Paula Deen Night

I chose three recipes from Food Network Star's Paula Deen. The favorite of the night was the tomato pie. I made no changes in my recipes.

Tomato Pie

Squash Casserole

Is it Really Better...Cake?

"Fish " Cakes & Gorilla Bread

This night of Chicas Cuisine was inspired by a recent cooking class I attended at Sur La Table. I am usually not a fan of tofu but after tasting the "fish" cakes my mind was opened to its possibilities. And the night was ended with another tasty favorite Gorilla Bread from one of my faves Paula Deen.

Cocktail Sauce

Source: Sur La Table Vegetarian Delights Cooking Class

Ingredients:
1/2 cup ketchup or chili sauce
1 TBSP dice Vidalia sweet or sweet type onion
2 TBSP fresh lemon juice
2 TBSP horseradish sauce (optional, to taste)
1 tsp Worcestershire sauce (to taste)
1 dash Louisiana Hot Sauce of Tabasco sauce, if desired
salt, to taste
1 TBSP granulated sugar

Directions:
Combine all ingredients. Chill at least 1 hour before serving.

Comments:
I chose not to add horseradish sauce because I don't care for the taste. All other ingredients I combined in a bowl and mixed together with a spoon.

Old Bay Tofu "Fish" Cakes

Source: Sur La Table Vegetarian Delights Cooking Class

Ingredients:
1 tsp olive oil
1/2 cup onions, diced
1 carrot, diced fine
4-5 cloves garlic, minced
2 pounds firm or extra firm tofu, combined
1 1/2 tbsp cornstarch
1/4 cup nutritional yeast
1/8 cup dry white wine
1 tsp salt
1/2 tsp white pepper
juice from one lime
1 1/2 cups breadcrumbs, finely ground
3 tbsp Old Bay seasoning
1 tsp salt
1 1/2 cups flour
1 1/2 cups soy milk (unsweetened is best)
oil for frying

Directions:
Saute the onions and carrots in olive oil until soft, about 3 to 5 minutes. Add garlic and cook for one more minute. Allow to cool.

Add the tofu, cornstarch, nutritional yeast, Old Bay seasoning* and wine, one teaspoon of salt, pepper and lime and combine well. Chill for at least 30 minutes.

In a medium sized bowl, combine the breadcrumbs, Old Bay seasoning and 1 teaspoon salt. Pour the soy milk into a separate shallow bowl.

Using about 1/4 cup of the tofu mixture at a time, form small patties. Gently coat the patties with flour, then dip in soy milk. Next coat well with the seasoned breadcrumbs. Chill for at least 30 minutes.

Saute tofu patties in a thin layer of oil until golden brown on each side. Serve with cocktail sauce.

Comments:
The chef who taught the course explain that the Old Bay seasoning is key to this recipe. Tofu requires a lot of seasoning to give it taste. I followed her instructions and altered the recipe by adding Old Bay Seasoning to the tofu and allowing it to marinate. I also added Old Bay to the flour used for dipping before frying.
Firm tofu is a must for this recipe or the patties to form properly. If the tofu patty is not firm add additional breadcrumbs to create a firmer patty.

Green Bean and Celery Salad

Source: Food Network Magazine

Ingredients:
2 tsp lemon juice
1 tbsp Dijon mustard
pinch salt
3 tbsp olive oil
1 minced shallot
2 tbsp capers
handful chopped parsley
handful chopped celery leaves
pinch of pepper
3/4 lb of halved green beans
few thinly sliced celery ribs

Directions:
Whisk lemon juice, Dijon mustard, salt and olive oil in a bowl. Add shallot, capers, parsley, celery leaves and pepper. Boil green beans until crisp-tender, 4 minutes; drain and add to dressing along with a few thinly sliced celery ribs.

Comments:
You may substitute frozen green beans for fresh green beans.

Garlic Herbed Vegetable Bake

Source: Visitor Magazine

Ingredients:
2 zucchini thinly sliced
2 large tomatoes thinly sliced
2 baking potatoes thinly sliced
10 garlic cloves thinly sliced
1 whole garlic bulb with outside skins removed and clove tops cut off
10 fresh basil leaves chopped

Directions:
Preheat the oven to 400. Arrange vegetables in a lightly oiled, shallow, 12-inch, circular casserole dish. Position the whole garlic bulb in the center of the dish and alternate slices of vegetables around it in overlapping circles. Sprinkle with the thinly sliced garlic and basil.

Brush the vegetables with olive oil and bake for 30-40 minutes or until the potatoes are tender.

Sprinkle with salt or garlic powder to taste. If desired, garnish with whole, fresh basil leaves. (Note: If you prefer the garlic to be soft enough to use a spread, wrap them in foil and cook an additional 20 - 30 minutes. Taste great on toast!)

Comments:
The picture in the Visitor magazine made this dish look very appealing but looks can be deceiving. First, I was unsuccessful in finding a 12-inch circular dish. I improvised and used 2 smaller circular dishes but was unable to form successful rings. The dish tasted very bland and the potatoes having to be cooked longer caused the other vegetables to be overcooked. This recipe could use some tweaks.

Gorilla Bread

Source: Paula's Home Cooking

Ingredients:
1/2 cup granulated sugar
3 tsp cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8 ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts

Directions:
Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a sauce pan, melt butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with the cinnamon sugar, pout half of the melted butter mixture over the biscuits, and sprinkle on 1/2 of the nuts.

Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 of the nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Chili & Cornbread!

Vegetarian Chili

Source: allrecipes.com (http://allrecipes.com/recipe/vegetarian-chili/detail.aspx)

Servings: 6-8

Prep Time: 10 min
Cook Time: 1 hour
Ready In: 1 hour 10 min

Ingredients

1 (12 ounce) package frozen burger-style crumbles
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
5 onions, chopped
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
Salt and pepper to taste

Directions
In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

Camp Cornbread

Source: allrecpies.com (http://allrecipes.com/recipe/camp-cornbread/detail.aspx)

Servings: 12

Prep Time: 5 min
Cook Time: 30 min
Ready In: 35 min

Ingredients
(8 ounce) package corn bread muffin mix
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can canned cream corn
1/2 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
3. Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Fancied Up Pasta & French Baguette

Hi all! Today's menu is from a June 2011 issue of Taste of Home that I picked up at a local grocery store. The dishes are fairly easy to make (except for a good amount of vegetable chopping involved) and pretty filling.

Dish 1 - Original Recipe

(Click on photo to enlarge) 

NOTES/TIPS:

• Since I do not eat meat, I substituted the beef with MorningStar Farms Meal Starters Grillers Recipe Crumbles.
• Likewise, I substituted the beef broth with vegetable broth.
• I added a bit more pasta than what the recipe called for. So when trying this recipe, assess whether you prefer it with more pasta.
• I didn't find sweet yellow pepper when I went shopping for the groceries, so I picked a green bell pepper instead. 
• I had most, but not all of the spices; I did not use chili powder, but I added a tad bit of red pepper flakes for just a little kick. Also, I didn't quite follow the measurements for the spices; I played with the seasonings until I was pleased with how the dish tasted! P.S.: You might also find this post on common ingredients' substitutions useful.
• I skipped the cheese at the end, since I was serving this with another already "cheesy" dish.

Dish 2 - Original Recipe

(Click on photo to enlarge) 

NOTES/TIPS:

• I used a lot more mushrooms; 3 cups didn't seem enough for me. 
• I only used 1 onion and the dish still turned out well: after slicing 1 onion, my eyes had had enough...
• Instead of fresh garlic, I went for a shortcut and used garlic powder. 
• Likewise, I used dried basil leaves instead of fresh ones. Unless I plan to use the entire package quickly, I try not to buy fancy fresh herbs; the leftovers always sit in my fridge for days or weeks and go to waste - read money wasted, booooo!

That's all folks!

Smooches & enjoy! ♥
Savvy Beautiful

Italian Feast

This time around, I decided to try my hand at some Italian dishes. I found most of them from foodnetwork.com. The favorite dishes from the dinner were the meatless meatballs and bruschetta. All the recipes are listed below.

Bruschetta with Gorgonzola Cheese and Honey

Taste Rating: 5/5 Difficulty Rating: 1/5 Prep Time: 10 mins Cook Time: 15 mins Ready In: 25 mins Servings: 6

Ingredients:

36 slices (1/2-inch thick) baguette bread, about 1 loaf 1/4 cup extra-virgin olive oil 8 ounces Gorgonzola, sliced 3 tablespoons honey

Directions:

Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Comments:

I absolutely loved this recipe. Some of the ladies were a little apprehensive about the honey and were unsure if the sweet and salt flavors would really complement each other. So rather than drizzling the honey on all the slices, I placed the honey on the table and gave them the option to do so. Some preferred it with the honey while others preferred it without it. I personally preferred it with the honey.

Trenette with Eggplant and Basil Pesto

Taste Rating: 2/5 Difficulty Rating: 1/5 Prep Time: 15 mins Cook Time: 30 mins Ready In: 45 mins Servings: 4-6

Ingredients:

Pesto: 2 packed cups fresh basil leaves 1/4 cup toasted pine nuts (see Cook's Note) 1 clove garlic 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 2/3 cup extra-virgin olive oil 1/2 cup (1 1/2 ounces) grated Parmesan

Pasta: 1 pound trenette or other short-cut pasta 1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup 1/4 cup extra-virgin olive oil 1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper

Directions:

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.

In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.

Comments:

I was not a huge fan of this recipe because it came out too bland for my liking. If I try it again in the future, I will definitely need to season the eggplant with some spices to give it some more flavor.

Meatless Meatballs: Polpette di Lupo

Taste Rating: 5/5 Difficulty Rating: 2/5 Prep Time: 25 mins Cook Time: 55 mins Ready In: 1 hr 20 mins Servings: 6

Ingredients:

1 pound stale country-style bread, crusts removed and cut into thick slices 1 1/2 cups milk 3 large eggs 1/2 cup grated pecorino or Parmigiano-Reggiano 1/2 bunch Italian parsley, leaves chopped to yield 2 tablespoons 1 bunch basil, leaves chopped 1 clove garlic, thinly sliced Salt and pepper 1 cup extra-virgin olive oil 2 cups Basic Tomato Sauce

Directions:

In a large bowl add the bread slices and milk. Let sit until the bread is soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs.

Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, to taste. Form into round balls about 2 inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.

In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees F, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels.

Have the tomato sauce ready. Arrange the balls on a platter and lightly cover with sauce. Serve immediately.

Comments:

The website had a recipe for the basic tomato sauce, but I just used a ready made one from the grocery store. The recipe called for 3 eggs but after reading the comments on the site, I decided to use 2 eggs. I would suggest only using 1 egg since the mixture was still too wet. Before I was able to form the meatballs from the mixture, I had to add some more flour to dry it out enough to handle. I decided to bake the meatballs for 15 minutes to dry them out even more before frying. I was very pleased with the final result. The texture and flavor was great. This is a nice alternative to nut based vegetarian meatballs especially when cooking for guests with nut allergies.

Italian Cream Soda

Taste Rating: 4/5 Difficulty Rating: 1/5 Prep Time: 1 minute Ready In: 1 minute Servings: 1

Ingredients:

8 fluid ounces carbonated water 3/4 fluid ounce passion fruit flavored syrup 3/4 fluid ounce watermelon flavored syrup 1 fluid ounce half-and-half cream

Directions:

Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.

Comments:

Instead of passion fruit and watermelon flavors, we used different combinations of hazelnut, raspberry, and caramel syrup.

Mango Lassi

This drink tastes more complicated than it is. All the recipes that I saw called for fresh mango, but I took an easier route and simply used mango nectar.

2 Cups Mango Nectar
2 Cups Yogurt (I used vanilla flavored)
1-1/2 cups of ice (or more)
Agave nectar to taste(optional)
Fresh Mango (also optional)

Blend all the ingredients together and serve chilled.

First Chicas Night of Cuisine Potluck!

We hosted a potluck recently and invited friends to share dishes we had learned from each other. Each person made a dish from someone else in the group. It was a fun day: good food and good company; what more can you ask for?

The Menu
(Click on the name of the dish to link to the recipe)

• Dick Cavett (appetizer)
• Mango Lassi (a drink)
• Sangria (a drink)
• Pimiento Mac 'n Cheese
• Couscous Stuffed Peppers
• Donna's BBQ Grillers
• Meatless Loaf
• Strawberry Pretzel Salad (it's a dessert)
• Red Velvet Cupcakes
• ... a few other dishes whose recipes have not quite made it to our blog yet. Sorry, we're working on it!

If you are also interested in the bits of decorative details we used to set up the buffet table and drinks station, check out this post.

Thanks to all our friends who were able to join us. That's all folks!

Smooches! ♥
Savvy Beautiful

Avocado Enchiladas with Cilantro Lime Rice

The Avocado Enchiladas came from the September 2008 issue of Fitness Magazine (pg 132) and the Cilantro Lime Rice came from Everyday Food by Martha Stewart (2008)

Avocado Enchiladas

Enchilada Sauce

1tsp vegetable oil
1/2 medium yellow onion
2 garlic cloves, minced
1-2 TBS sugar
4 TBSP ground cumin
3 TBSP dried oregano
1-1 1/2 28oz can of crushed tomatoes
1 cup of vegetable broth
1 TBSP balsamic vinegar

The original recipe called for beer. I tried to find a substitute but ended up adding the following ingredients to taste

Chilli seasoning packet
Onion powder
more balsamic vinegar

Avocado Filling

8 ripe avocados
1 cup cilantro leaves
3/4 tsp salt
1/2 red onion
1 jalapeno pepper seeded and diced
Juice of 1-2 limes
corn tortillas
cheese (Monterey or Pepper Jack)

Saute onions and add garlic, cumin, sugar and oregano. Add tomatoes and broth, simmer for 20 minutes. Add the vinegar.

Chop the avocados and toss with cilantro and the rest of the ingredients.

Spread1/2 cup of sauce on the bottom of the casserole pan. Dip the tortillas in the sauce, add the avocado filling, roll and place in the pan, seam side down. Pour sauce over and cover.

The original recipe added the cheese at the beginning of baking but I like to add it towards the end.

Ovens vary but bake for about 25 min at 400 F



Cilantro Lime Rice

This recipe is simple, easy and is so much more flavorful than what they have at Chipotle!!
What I do like about Chipotle's rice is that the grains don't stick together. To get that effect I used parboiled rice. No extra effort necessary. Boil according to directions and voila - perfectly separated grains of rice.

1 cup long grain white rice (parboiled)
coarse salt
1/2 cup fresh cilantro
1 TBSP olive oil
2TBSP fresh squeezed lime juice
1 garlic clove

Boil the rice according to package directions.

In a blender combine cilantro, lime juice, oil, garlic and 2 TBSP of water and blend until smooth. Stir into cooked rice and fluff with fork.

Enjoy!!

Strawberry Craze

Deciding which new recipes to try was a daunting task. But I settled on a few. The salad was a simple addition to the meal. BBQ grillers are credited to my friend Donna's potluck favorite dish. I had to see if her claims of a simple dish were true. I am happy to report it is a simple quick potluck dish addition. I used Food Network to round off my meal with a Zucchini Gratin and Strawberry Pretzel Salad. Both lived up to their 5 star reviews. However, the hit of the night was the Strawberry Pretzel Salad. Everyone went Strawberry Crazy and requested a piece to take home with them.

Mixed Greens Salad

Ingredients:

Mixed greens

Tomato

Cucumber

Spicy Mango Salad Dressing

Directions:

Slice tomato and cucumber. Toss greens, tomato, cucumber and dressing in a salad bowl. Serve immediately.

Donna's BBQ Grillers

Ingredients:

Morningstar grillers

1 yellow bell pepper

1 red bell pepper

1 onion

Kraft's Honey BBQ sauce

Directions:

Cut onion and bell peppers into slices. Saute bell peppers and onion. Add BBQ sauce to skillet. Heat until warm.

Make grillers according to box directions. Place grillers in a serving dish. Top the dish with BBQ sauce mixture.

Serve immediately.

Zucchini Gratin

Courtesy of: Barefoot Contessa (Barefoot in Paris)

Ingredients:

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping

1 pound yellow onions, cut in 1/2 and sliced (3 large)*

2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 cup hot milk

3/4 cup fresh bread crumbs (substituted with Panko Italian bread crumbs)

3/4 cup grated Gruyere (substituted with Asiago cheese)

*Followed reviews and only used half the number of recommended onions.

Directions:

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over the low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. (Tip: Cook the onions and zucchini in a separate deep skillet. Another saucepan I created the white sauce with some butter, the flour and milk. Add the nutmeg and some pepper in saucepan. Pour the vegetable mix into buttered casserole making sure not to add the juice. Add the creamy milk mixture on top and mix in.)

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Strawberry Pretzel Salad

Recipe courtesy of Paula Deen (Food Network Show - Paula's Home Cooking)

Ingredients:

2 cups of crushed pretzels (Rold Gold recommended)

3/4 cup of melted butter

3 tablespoons butter, plus 3/4 cup sugar

1 (8 0z.) package of cream cheese

1 (8 0z.) container of whipped topping

2 (3 oz.) packages of strawberry gelatin dessert mix

2 cups boiling water

2 (1o oz.) packages of frozen strawberries*

1 (8 oz.) can of crushed pineapple, undrained

whipped topping or whipped cream to garnish

*If you choose to use fresh strawberries, add about 10 ice cubes to the gelatin after dissolving the mixture and refrigerate for about 10 min before adding the strawberries.

Directions:

Preheat oven to 400 degrees F.

For crust, mix the pretzels, butter and 3 tablespoons of sugar. Press this mixture into a 9 by 13 inch-pan and bake for 7 minutes. (Tip: Spread a little sugar over the pretzels prior to baking to ensure a nice crust is formed.) Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. (Tip: Spread cream cheese all the way to the edge of the pan.) Refrigerate until well chilled. (Tip: The cream cheese layer should form a tight seal for the pretzel crust. There were several warnings to make sure this layer was compacted to avoid creating a soggy crust. Allow it to refrigerate for several hours even overnight if possible.)

In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Dick Cavett

8oz. Cheese (shredded, sharp cheddar)
8oz. Cream cheese (softened)
1 ½ cup sour cream
½ cup green onions
1 cup turkey ham, chopped (optional)
1 tsp Worcestershire sauce
1 small can of green chiles
Dash of garlic powder

Mix cheeses and sour cream. Add other ingredients. Hollow out the loaf of bread. Put sauce in bread. Wrap the loaf in foil. Bake at 350 degrees for an hour.
*Excess bread can be cut into bite size pieces and toasted for dipping

Tomato Cucumber Salad

2 cucumbers
2-3 medium sized Roma tomatoes
1 tsp of salt
1 tsp of pepper
1 tsp of garlic powder
2 TB of olive oil
2-4 TB of balsamic vinegar

Cut the tomatoes and cucumbers into small pieces, place in bowl, add all remaining ingredients and stir.
Refrigerate for an hour while all flavors come together. Add more of above ingredients to suit your taste.

Jimmy’s Favorite Garlic Bread

Garlic Butter, recipe follows
1 loaf sourdough bread, cut in 1/2
Basil leaves
8 ounces sun-dried tomatoes, chopped
1 1/2 tablespoons grated Parmesan
Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.
Cut into 2-inch slices.
Garlic butter:
2 heads garlic
Olive oil
Salt and freshly ground black pepper
3/4 pound unsalted butter, at room temperature
1/2 cup mayonnaise
Pinch paprika
1 tablespoon Italian seasoning
1 tablespoon chopped Italian parsley leaves
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup grated Parmesan
Pre heat oven to 350 degrees F.
Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.
Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.

Chicken Tetrazzini

2 bags of chick-strips (Morning Star)
2 sticks of butter
½ of an onion (chopped)
½ of a green pepper (chopped)
4 oz. mushrooms (chopped)
1/3 cup of all-purpose flour
1 cup milk
1 cup vegetable broth
½ cup sharp cheddar cheese
½ cup Italian blend cheese
5-6oz. medium egg noodles (cooked)
Grated Parmesan cheese

Fry the two bags of chick-strips in oil and season with spices (Italian seasoning, basil, garlic). Sauté butter, onion, green pepper, and mushrooms. Add flour and blend in well. Slowly add in milk and vegetable broth. Then add in cheddar and Italian cheeses. Add salt and pepper to taste.
Combine noodles, chick-strips, and sauce into a casserole pan. Mix well. Sprinkle on a heavy layer of Parmesan cheese on top. Bake at 350 degrees for 40-45mins.

Substitutes for Common Ingredients

Hey Chicas!

Today I am not bringing you a recipe, but I believe you'll still find this post exciting and practical. I came across a list of Common Ingredient Substitutions on the site Allrecipes.com and wanted to share. I mentioned in my last post that I try not to buy spices that I rarely use since they can be expensive. I tend to look for substitutes on the internet, so I can already see myself referring to this list often.

Smooches! ♥
Savvy Beautiful

I judge a book by it's cover :-o

I sure do! Don't lie! You know you do too ;-) And my philosophy transfers to the kitchen as well. My eyes are totally connected to my taste buds and I always judge a recipe by the picture. The first recipe I knew I had to try was from Bon Apetit magazine. I was in Borders and saw the cover of the March 2011 issue. It showed a bubbling oozing cheezy picture of mac 'n' cheese that made my mouth salivate- I am not exaggerating.

This was a pretty involved mac 'n' cheese recipe- from the list of ingredients, to the execution of the dish- but it was worth it! Will definitely be making it again. I kind of went on a wild goose chase for the peppadew peppers, but alas they were found! I always read the reviews before trying a recipe, they are pretty on point and often the modifications that are shared are good suggestions as well.

Pimiento Mac 'n' cheese

Ingredients

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces

2 garlic cloves, halved, divided

1/2 cup panko (Japanese breadcrumbs)

3 tablespoons unsalted butter, room temperature, divided

1/2 cup freshly grated Parmesan cheese, divided

3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved

1/4 teaspoon ground ancho chiles

1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese

1 cup (packed) coarsely grated whole-milk mozzarella

8 ounces medium shell pasta or gemelli

Directions:

Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes. Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan. Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper. Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping. Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Modifications: First of all, I doubled the recipe to make sure there was enough for everyone + some leftovers. I used sharp instead of extra sharp cheddar (Walmart didn't have extra sharp), added some cayenne for some warmth! I also added a little salt and garlic powder for a bit more flavor. If you like cheese, you'll love this recipe.

Couscous Stuffed Peppers with Basil Sauce

"Giada at Home" is my favorite Food Network show. She makes quick and easy recipes that are tasty- many that are vegetarian or some where the meat isn't necessary. The stuffed bell pepper with basil sauce recipe is from her "restaurant favorites" episode. On TV, it looked great and my judgement did not prove me wrong :) I was very happy with the results! The couscous filling is my new "go-to" recipe. I usually have all the ingredients on deck and it's done in less than 30 minutes. The basil sauce adds a nice fresh, slightly tangy twist. Yummo!!!

Ingredients:

Filling:

1 cup low-sodium chicken broth

2 teaspoons ground cumin

3/4 cup couscous

1 cup canned garbanzo beans, rinsed and drained

1/4 cup dried currants

1 packed cup chopped baby spinach leaves

1/2 cup (4 ounces) crumbled feta cheese

1/4 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

2 medium red bell peppers

1 medium yellow bell pepper

1 medium orange bell pepper

Hot water, as needed

Sauce:

1 packed cup fresh basil leaves

1/2 cup (about 4 ounces) creme fraiche

3 tablespoons extra-virgin olive oil

1 tablespoon water

1 garlic clove, coarsely chopped

2 teaspoons fresh lemon juice

1/4 teaspoon sugar

1/4 teaspoon salt, plus extra, as needed

1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Modifications: I used vegetable broth instead of chicken. Also, instead of dried currants I used sun-dried tomatoes (a recommendation from a reviewer).

Sangria

Lastly, the (virgin) sangria was my "dessert". Also a "Giada at Home" recipe. Once I saw all the colors of the different fruits put together, I was sold! This was easy and pulled together in minutes. I substituted the champagne for sparking water. Most of the reviews said the drink was way too sweet so they cut the simple syrup measurements in half. This was most likely because the champagne added sweetness. Since I was using sparkling water, I kept the measurements of the simple syrup as Giada instructed and the taste was great! It's a fun colorful drink that's perfect for summertime :)