Meatball Subs

A few days ago I made some mini french baguettes. They were delicious and crusty, and H. complained that they were too crunchy.

But I forged ahead and made meatball sandwiches anyway. And they were lovely.

The bread recipe is here.

And I used the meatball recipe from my Italian Wedding Soup.

I used pizza sauce over the meatballs, and served them with brussels and bacon.  

Spaghetti Carbonara

 Today I tried out a recipe that I have been wanting to try for a long time.

I love Spaghetti Carbonara…I know, it’s strange for the girl who doesn’t like eggs to choose a dish that requires raw ones, but still.

It’s good.

And not at all like the version I’ve gotten from restaurants.

It is fast and easy and only has 5 ingredients. Yay.

The recipe is here.

Ranchero Eggs

You’ll never believe it, but I’m actually posting some of the things I cook again! Well, one anyway. 

I took some pictures of some eggs that I made. 

I know, right? 

I cooked eggs.

Without making sure that they were masked by flour, sugar and, most likely, chocolate.

So without further ado and nonsense. Here are the pictures.

I found this recipe at Annie’s Eats, and it is also in the Smitten Kitchen cookbook. Please make it and enjoy, it’s really not bad, even if you don’t like eggs.

Ew.

Also, I might be trying this again, to get a balance between the beans and tomatoes that is more appealing to me. I will post my recipe when, and if, I do that.

Cheers.

Margarita Pizza

Today I made pizza for dinner, Margarita Pizza.

With fresh tomatoes, and fresh basil. And fresh Mozzarella.

It was amazing. I wish I could have eaten 5 more pieces.

Margarita Pizza
Pizza Dough for 1 pizza
4 T Olive Oil
1 t Minced Garlic
2 Tomatoes, sliced
¼- ½ c Basil leaves, coarsely chopped
1 c Fresh Mozzarella, sliced

Directions:
Brush 1-2 tablespoons of olive oil on a baking pan and sprinkle with cornmeal.

Roll the pizza dough to fit the desired pan. Brush the remaining olive oil over the dough. Spread the garlic over the dough. Layer the tomatoes evenly around the crust. Sprinkle the basil over the tomatoes. Lay the cheese slices over the top, spaced evenly.

Bake at 450 degrees Fahrenheit for about 15 minutes, turning once to bake all sides evenly.

Transfer to a cutting board and allow the pizza to cool for 5 minutes before slicing and serving.

Tortilla Soup

Probably you should get a pen and paper right now. 
You need to make a grocery list.

Lately I have been craving all things hot and steamy: tea, cocoa, soup, stew, anything that can be used to warm up after a cold snowy afternoon. Not that I’ve seen any of those recently. The coldest it’s gotten here is mid 30s. But having those things makes me feel like winter is happening. The way it used to with snow turtles and skiing and ice skating and snow angels.

I was wishing for another option since I’ve been drinking a steady stream of tea and cocoa, so when I saw a recipe for Tortilla Soup on Pioneer Woman I jumped on it. I like Tortilla Soup and have been wanting a recipe since my friend Catherine made it for us when I used to watch her kiddies.

I was scared because I think this soup can be finicky. I have encountered several versions at restaurants that I have disliked. But I went for it and it was amazing. It still is.

There's some sour cream and guacamole hiding in there as well.
I didn't have the foresight to wait and put them on top to make it pretty.

At the moment I am disgusted with myself because I can’t even finish one bowl even though I’ve been looking forward to it all day, and I was starving, and it is delicious. Please try it. Here is my modified version.

Tortilla Soup

Chicken:
2 T Olive Oil
3 cloves Garlic, minced
2 Chicken Breasts
1 T Chili Powder
1 t Cumin
Salt to taste

Directions:
Sprinkle chili powder, cumin and salt over chicken breast (save the remainder for the broth). Heat oil to medium-low heat in a frying pan or wok, I used a pot large enough for the whole recipe. Add the minced garlic and sauté until tender, about 2 minutes. Add the chicken and cover the pan tightly. Allow the chicken to cook through, about 15 minutes or so (I start checking it at about 10, because it gets dried out and tough very quickly). Remove the chicken from heat. Shred the chicken using two forks.

Soup:
½ c Chopped Green Onion
1 ea. Green Bell Pepper and Red Bell Pepper, diced
1 can Rotel Tomatoes with Green Chilies
16 oz. Chicken Broth
1 ½ oz. Tomato Paste
1 can Black Beans, partially drained
5 c Water

Directions:
Add the garlic and drippings from the chicken to the pot or slow cooker the soup is to be cooked in, add another tablespoon of oil if necessary. Heat to medium high and add the onions, cook until translucent (2-3 minutes). Add the peppers and cook for another 2-3 minutes. Add the chicken, Rotel tomatoes, chicken broth, beans and tomato paste. Stir together and add the water. Add remaining chili powder, cumin and salt to taste. Bring the soup to a boil, then turn down to low heat and simmer for 45 minutes.

Garnish:
6 whole 6” Corn Tortillas, I chose the red ones
Sour Cream
Guacamole or Avocados
Shredded cheese
Diced onion
Cilantro

Directions:
Use a knife or pizza cutter to cut the tortillas into uniform strips about 1 cm wide by 4-5 cm long. Spread over baking sheet. Place the oven rack about 6 inches from the top of the oven. Turn on the broiler and put the tortilla strips in the oven. After 2-3 minutes remove the tortilla strips, turn them with a spatula and spread them back out. Repeat this process until they are the desired crispy-ness.

Serve the soup and top with any of the desired garnishes.

Savor.

Sooo full.

Mmmm.

Pizza Dough

While visiting my family, in my mountains, I made a pizza. It was a beautiful pizza. Until I tried to move it from the cutting board to the pizza stone. Then it got a little mushed, but it turned out looking alright and it tasted amazing.


I used a new recipe for the dough. I found it on Annie’s Eats. Pretty much anything that she posts will be amazing, so I wasn’t too worried. And following my normal pattern of reading the recipe and discarding half the instructions, I made some changes. But it turned out quite well. And it worked for breadsticks. Mmmm… pizza.

Pizza Dough

½ c Warm Water (about 110° from the tap should be fine)
1 envelope (2 ¼ tsp.) Instant Yeast
1 ¼ c Water (room temperature)
2 T Olive Oil
4 c Flour, plus more for dusting
1 ½ t Salt
1-2 T Basil
1-2 cloves Garlic, minced
olive oil or non-stick cooking spray for greasing the bowl

Sprinkle the yeast over the warm water and let it set while combining room temperature water, oil, salt, basil and garlic in the bowl of a stand mixer, use the paddle attachment. After about 5 minutes add the yeast mixture.

Add the flour 1-2 cups at a time until the dough gets thick and sticky. Switch to the hook attachment and start adding flour more slowly. When the dough is barely sticky place it in a greased bowl and cover with plastic or a damp cloth. Allow to rise in a warm place until it doubles.

Roll out into the desired crust shape, cover with your favorite pizza toppings and bake until golden.

Enjoy!

Pesto Pasta with Poached Chicken

To go with the Mushroom Bundles I made some pasta with pesto sauce and vegetables and poached chicken. I finally found some wagonwheel pasta. I have been looking for it for ages. It has been pretty elusive.


I found the inspiration for my pasta on Food.com. It used to be Recipezaar.com.

True to my usual lack of discipline I only used the recipe as a basis of what I actually did. Here’s my version of this pasta.

Pesto Pasta with Poached Chicken

2 c Wagonwheel Pasta, uncooked
1 lb Chicken Breast. I use boneless, skinless
1/2 c White Wine
1 c Fresh Basil Leaves
1/2 c Pine Nuts, toasted
1/4 c Olive Oil
1 c Bell Pepper, chopped. I used a package of baby bell peppers with red, orange, and yellow and sliced them into rings
1 c Broccoli Florettes
1 Tomato, chopped

Cook pasta as directed.

When the pasta is cooking poach the chicken in about a tablespoon of olive oil and white wine. I put it in the pan, put the lid on and leave it for 10-15 minutes.

While the chicken cooks puree the basil and pine nuts in a food processor. Slowly drizzle the olive oil over the mixture until it forms the desired pesto consistency.

When the chicken is cooked through cut it into 1/2 to 1 inch pieces and return to the pan. Add the pesto, peppers, broccoli and tomato. Mix well. Add the pasta, mix and garnish with the remaining pine nuts.

HAPPY BIRTHDAY, CUPCAKE! Crepes

Today is my lil' sister's birthday!  Happy Birthday, Cupcake.  (She's getting old!)  Hahahahahahaha...

Last night I made some Crepes.  Sadly I did not think to take any pictures.  They were quite lovely, too.  Although: the fruit had seen better days, and I didn't add enough sugar to the whipped cream.  I had some strawberries, that were rather sad.  And some blackberries, that were not too bad.  When I ran out of fresh fruit I used canned pie filling. 

I figured the crepes probably would not last, so after I ate 3, I put the rest together for the rig crew.  They asked me for the recipe! Hahahaha. 

Here you go, rig crew...

Crepes
1 c Flour
1 1/2 c Milk
2 Eggs
1 T Oil
1/4 t salt
Optional: 2 T Sugar or Honey

Whisk together the oil and eggs.  Add the milk, and whisk in. Sift in the flour. 

Heat a frying pan or griddle.  Pour 1/4-1/3 c batter on a hot pan.  (Water should sizzle when you sprinkle it on the pan)  Tilt the pan so the batter runs to the edges, as thin as possible.  Cook until firm, and golden on the bottom.  Flip onto a plate and fill with desired yummies. 

I added a little honey to my mix, since I was making sweet crepes.  This is probably not necessary, but it was tasty.

Ideas for filling:
Fresh fruit
Whipped cream
Pie filling
Nutella
Eggs and bacon/sausage
Broccoli and Cheese
Chicken and veggies

The possibilities are endless...

Winter Fare: Zuppa Toscana

What next, what next...

I have several items on the menu, but I am not sure what to post.  I suppose since it is winter, and even Texas is freezing I'll post some soup.  It is delicious soup.  I have had it the past two days for dinner, and yesterday for lunch.  I will probably have it for lunch again today (it makes a WHOLE lot for one person).

I found this soup on Annie's Eats, and thought it looked amazing, not to mention it's Cupcake's favorite soup at Olive Garden.  She is very jealous.  But not to worry, she has Polenta.

Zuppa Toscana

1 lb. Italian Sausage
1 lg Onion, chopped

3-4 cloves Garlic, minced
1/2 c White Wine
1/2 t Red Pepper Flakes
2 Russet Potatoes, in 1/2 inch chunks
2 c Kale, fresh chopped
3 c Chicken Broth
2 1/2 c Water
1 c Heavy Cream
Salt and Pepper to taste
 
Cook the sausage in a large pot or pan, cut into bite sized pieces.  I used a pot so I only dirtied one cooking vessel.  When the sausage is cooked through remove it from the pan with a slotted spoon. 
 
In the drippings, saute the onion until tender, 5-7 minutes.  Then add the garlic and pepper flakes and cook just until fragrant.  Add the wine to remove the browned bits from the bottom of the pan.  (I used water since alcohol is not allowed on rigs)  Add the potatoes, kale, chicken broth and water to the onions.  Add the sausage.  Bring to a boil on medium high heat, then lower to medium low and simmer for about 20 minutes.  Add the cream, salt and pepper.  Mix together and serve immediately.  (I didn't quite use 1 cup of cream, following Annie's suggestion that it was almost too rich and it turned out beautifully)

Chicken Curry

While staying on the rigs I don't always have everything I need for a meal, since I am not very good at planning ahead.  I have sort of a fuzzy picture of what I want to make.  Fuzzy enough that I forget some of the main components.  So I make something up.  I've done that for a couple days now.  I made a sort of goulash with rice.  I made spaghetti and meatballs with penne and hot Italian sausage. And last night I made Chicken Curry. 

I was pretty much out of everything except chicken and a bag of vegetables.  I had been trying to decide what to do for most of the afternoon.  Finally I went to my cupboard and just looked to see what was left:
Flour
Sugar
Animal Crackers
Baking Soda
Curry Powder
Individual box of Pad Thai

In the fridge:
1/4 c Milk
Mayonnaise
Old Strawberries
Ranch Dressing

Not much in the way of options.

I've made Curried Chicken Salad a few times.  I had the Curry and Mayonnaise....naturally it would have to be Chicken Curry.  It turned out alright, and looked pretty, too.

Chicken Curry
The Chicken:
Your favorite chicken (I used 3 chicken brease tenders)
Frozen veggies (I used Asian Style)

The Noodles:
Cellophane Noodles

The Sauce:
1/2 c Mayonnaise
2 T Milk
2-3 T Curry Powder

The Instructions:
Cook the chicken in a pan large enough to hold it and the veggies.  I used about 1 T Olive Oil to keep it from sticking, put the chicken over medium low heat, and put the lid on.  The chicken stays nice and moist/tender this way and it does not burn. 

Prepare the Cellophane Noodles as directed on the package.

When the chicken is 4-5 minutes from being done, add the veggies.  I cut the chicken into bite sized pieces, but this is not necessary.  Cover again and finish cooking.

In a bowl whisk together the Mayonnaise and Curry.  Add the milk slowly, while whisking, until it reaches the desired consistency.  Mine was just thick enough that it didn't drizzle when I put it on the chicken. 

When the chicken and noodles are done, arrange the chicken over the noodles and pour the sauce over the top.  I added a pinch of sea salt to the top and, voilla!

Curry Chicken and Pesto

Today I made some Pesto to put in the freezer for my parents. Of course I had to try it, to make sure it is suitable to save. YUM! I might have to use some hand have pesto pasta tonight for dinner!

Pesto

1/2 c Dried Basil

1 c Parmesan, grated

3/4 c Olive Oil

2 T Minced Garlic

1/3 c Pine Nuts, toasted

Combine in a blender or food processor. Blend until smooth. Serve over pasta, with chicken, on French Bread, Garlic Bread, or Sandwiches (ie. Turkey Pesto).

I have also been wanting some Curried Chicken Salad. So I finally made some today, but I only froze half of it for my mom. I had to keep some out for the rest of this week, what else am I supposed to eat? I've frozen everything else!

Curried Chicken Salad

3 Chicken Breasts, cooked and cut into cubes (about 4 cups)

-I cooked mine in garlic for more flavor

3/4 c Mayonnaise

1-2 T Curry

1/4 c Toasted Pine Nuts (I had some left over from the pesto)

1/4 c Carrots, chopped

Chopped Apple or Grapes

Mix all together in a bowl, and serve plain or on sandwiches. Enjoy!

Chicken Enchaladas

Ok, so most of my pictures are not of the actual Enchaladas. I forgot to take pictures before I wrapped them up to freeze, so I did a quick sketch (eek). I'm cooking some things for my parents, becaues I worry they'll starve when I start my job. Which happens to be 2 weeks away! I'll be leaving to go there about the time they get back from England.

Oh, I would like to say that I made this recipe up because they are fantastic, but I must give the credit to my friends Kevin and Tamara. They made these for me the last time I visited them. Now they'll have to come visit me! Or maybe I'll take goodies to their wedding. Anyway, Enchaladas:



Chicken Enchaladas

1 T Olive Oil
1 T Minced Garlic
1 1/2 lb. Chicken Breast
1/2 Onion, finely chopped
2 cans Enchalada Sauce
Cheddar Cheese, shredded, I use about 4 cups, at least
1 can Green Chiles
Tortillas

Heat the garlic and olive oil on medium low heat in a frying pan that has a lid. When hot add the chicken, and cover wtih the lid. Cook, checking regularly, until chicken is cooked through. If it starts scorching, add about 1/2 c water to the bottom of the pan.

When the chicken is done, cool on a cutting board for a couple minutes. Then, using a fork, shred the chicken.

Put the onions in the pan, with any drippings, and saute until they start to brown. Add the shredded chicken, 1 can enchalada sauce, about 2 cups cheese, and the chiles. Cook on medium heat until the cheese melts.

Ready a baking dish. Roll the mixture in tortillas and place them side by side in the baking dish. Cover with the other can of enchalada sauce, and the rest of the cheese. Bake for 20 mintues at 350*. Serve hot with any toppings: Green Onions, Sour Cream, Green Chile, more Cheese...



I usually have to pack the last couple tortillas with A LOT of filling, otherwise it won't get used. This time I was craving a crunchy tortilla, quesidilla style. So, I put the remaining filling on a tortilla, folded it in half, and broiled it for about 2 minutes on each side. Then I put some green taco sauce on it. It was definitely amazing. I will have to do this again.

Broccoli Beef, Hey It's Green!

The other day I made some Broccoli Beef. I'm pretty sure it's not a real Chinese recipe, but I think it tastes good, it's easy and it's...something, I'll figure it out later. I was debating what to post today, and realized that this is very fitting, with the green, so here goes



Broccoli Beef

1/2 lb. Beef, sliced thinly
1/2 Heads of Broccoli, cut into small florets.
1/4 c Teriyaki Sauce
1/4 c Soy Sauce
1 t Sesame Oil
1-2 t Worcester Sauce
1-2 T Olive Oil, or Peanut Oil
1 T Garlic, minced
1 t Vegetable Base (I use Better Than Bullion), you can use any flavor, this is just what I had
1-2 T Corn Starch
Cooked white rice

Marinate the beef in the Teriyaki, Soy Sauce, Sesame Oil, and Worcester Sauce for at least 30 minutes. Turn a wok, or frying pan on to medium-low heat. Heat the garlic in the oil until hot. Add the beef and the sauce it's been marinating in. Brown the beef, then add the vegetable base, in 1/2-1 cup of water. Continue cooking until beef is almost done. Mix the cornstarch in about 1/3 cup of water and add to the mixture. When the sauce starts to thicken, add the broccoli and cover for about 5 minutes. Serve over rice.

Aaahhhh Artichoke Dip

I forgot to add this recipe! I almost forgot we ate it the other night for dinner. Aaahhh!

Hot Artichoke Dip

1 can Artichoke Hearts, chopped

8 oz. Cream Cheese, softened

1/2 c Mayonnaise

4 oz Mozzarella, grated

1 c Parmesan, grated

1/8 t Garlic powder, (or 1/2 T Minced Garlic: my family likes lots of garlic!)

Mix together all ingredients, place in a baking dish (pie pan) and bake for 25 minutes at 350*F. Serve with veggies, crackers, chips, or toast.

Italian Wedding Soup

This is an old post that I deccided to update to reduce confusion. I had 3 recipes on one post and I am separating them.

The other night I made Italian Wedding Soup. This is a family favorite and anytime soup is mentioned my dad asks for this. Another reason it is made a lot: it is ridiculously easy.

Italian Wedding Soup

Meatballs

1 lb Ground Beef

2 Eggs

1/4 c Bread Crumbs

2 T Parmasean, grated

1 t Basil

3 T Onion, chopped

Broth

2 1/2 qt Chicken Broth (I use that much water and add about 1-2 tablespoons Better Than ullion Chicken Stock)

2 c Spinach

1 c Orzo Pasta (Since I live in a very small town this is not something available at my local grocery store, so I use Penne)

3/4 c Carrot, chopped

1 1/2 c Potatoes, diced (optional)

Mix the burger, eggs, bread crumbs, cheese, basil, and onion in a large bowl. Roll into 3/4" meatballs and place on waxed paper.

Heat the broth on medium heat. If using potatoes, add to the broth and cook until done (a fork slides through the potato easily) Add spinach and carrot and bring broth to a boil. Add the meatballs and cook 5-10 minutes before adding the pasta. Cook the pasta as directed, and serve when cooked through.

Toad-in-the-Hole Super Bowl

So, for the Super Bowl party we were invited to, my mom volunteered me to make more truffles. I made about 40 thinking that people would actually be at this party. I also offered to make these Toad-in-the-Hole things I found in my English cookbook. As it turned out a total of 6 people were at this party. The host, his wife, her mother (who fondled all my truffles when she found one that might be melting), my parents and me. Wooo! But these did turn out pretty well, not the way the picture in the book looked, but I liked them. The book they're from is called Marguerite Patten's Best British Dishes. They also have some amazing scones and a treat called flapjacks, which my sister introduced me to. Her version are like granola bars, but taste like oatmeal cookie dough. I'll put them up eventually.

Toad-in-the-Hole

Batter:

1 1/2 c Flour

Good Pinch of Salt

2 Eggs

2 c Milk

Filling:

2 t Oil, Lard, or Fat

1 lb Sausages

Sift the flour and salt into a basin, add the eggs one at a time and beat well, then gradually add the milk. Whisk briskly to give a smooth batter. Allow to stand for a time before cooking. Always whisk the batter before pouring it into the dish, as the flour tends to sink to the bottom of the liquid mixture.

Preheat the oven to 425*F. Put the oil, lard or fat, into a shallow, oblong 2 pint casserole or tin and heat for about 3 minutes. Add the sausages and turn in the heated fat. Cook for 5 minutes if small and 10 minutes if large. Add the batter and cook for a further 25-30 minutes until well-risen and golden brown. Check after 15-20 minutes and lower the heat slightly if the batter is becoming too brown. Lift out of the tin or dish, cut into portions. Serve with gravy or Tomato Sauce (to be posted at a later date, after I try it myself).

For the party I used Little Smokies and a muffin tin, and ladled about 2-3 tablespoons of the batter into each cup after heating the sausages. They then cooked for about 20 minutes and were nicely browned. We also had this for dinner one night using hot Italian sausage, and that was just as good. I have not yet tried them with the gravy or tomato sauce, we've just eaten them straight from the oven.

Stir Fry and Sick Kids

Today I watched 2 crazy kids. I love them, but they wear me out. We went mountain climbing on a pile of snow, and had craft time, and french toast for lunch. But both of them had fevers and didn't feel well this afternoon. This is a first for me, with them being sick, and man, its exhausting! So I opted for something easy tonight! Another Recipezaar find.

Asian Chicken Penne
Sauce
3 teaspoons soy sauce
2 teaspoons sesame oil
1/4 cup lemon juice
3 tablespoons olive oil
1/4 teaspoon pepper
salt

Pasta
2 cups penne pasta
2 green onions, sliced
1 red pepper, sliced
1 1/2 cups snow peas
1 cup broccoli floret
1 1/2 cups cooked chicken, chopped
1/4 cup slivered almond, toasted
1 tablespoon sesame seed, toasted

Prepare pasta according to package directions; set aside. Whisk sauce ingredients together in small mixing bowl; set aside. Steam red pepper, snow peas and broccoli for 4-5 minutes until crisp/tender. In a large bowl combine pasta, sauce, steamed veggies, chicken, green onions, almonds and sesame seeds. Allow to blend for 5 minutes; serve hot or cold.

I coppied this straight from the recipezaar page, I didn't use exact measurements, and for the veggies, I used a frozen mix of all the veggies listed.

Pot Pie

Last night I made a pot pie. It turned out pretty well, but I didn't follow a pastry crust recipe. I just tried to remember. While it tasted just fine, it was a pain in the ass to get into the pan and on top of the filling. So, words of wisdom: Use a recipe for pie crust.

Anyway I just sort of made this up as I went:

Deer Pot Pie
1 lb Ground Deer
1 T Olive Oil
1 T Minced Garlic
1 t Chili Powder
1/4 t Cumin
1 t Basil
1 t Oregano
1 Bag Frozen Veggies
1/2 c Warm Water
1 T Cornstarch
1 t Better Than Bullion, Vegetable Base
1 uncooked Pie Crust (top and bottom)

Heat olive oil and garlic in a large skillet/wok. Add burger, and spices, and cook until barely pink. Add the veggies and cook until warm. Mix the warm water, cornstarch and vegetable base, add to the wok. Preheat oven to 425*F. Stir and continue cooking until sauce is thick. Pour into pie shell. Place pastry top over the filling. Poke holes in the top with a fork. Bake for 20-25 minutes, until the crust is golden brown.