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Sunday, May 30, 2010

Southwest-Style Rice Salad

What to do when it's hot out, you have leftover rice you don't want to throw out, and you don't really feel like cooking?
Make this! It's delicious and refreshing and has that little kick of spice that makes you smile
whatever amout cooked rice you want
1 can tuna, drained
1 tomato, chopped
1 green onion, chopped
1 small handful chopped cilantro
1 avocado cut into cubes
juice from 1/2 or whole lemon
pinch of cumin
pinch of chili powder
pinch of garlic salt
fresh ground pepper
small drizzle EVOO
Mix it all together and eat as a side or a light meal. I served with a soft boiled egg. Soft boiled eggs are soooo good. To soft boil, start the eggs in cold water on medium heat and count 12 minutes (on a gas stove). You can eat them warm with a dash of salt or cold with a dash of mayonaise.

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Chicken Burrito Bowl Remix

I made this again. I don't know why, but it came out a lot better than the first time...
I think It is because I didn't cut chicken into cubes and I used bone in skinless chicken thighs that I placed over the beans, so they stayed whole.
I added 1 tbsp chili powder
2 chopped tomatoes
minus the corn
for garnish i didn't have cabbage so I used chopped batavia salad.

Delicious! Especially since the beans are HOME MADE!!

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Monday, May 24, 2010

D-Day Turkey Cutlets

I grew up eating this, and I think Jess has too. My mother got it from my grandmother, but they never knew what to call it in English. My mother calls it "Turkey with White Sauce" but in France, they are called "Escalopes Normandes" which translates into Normandy Cutlets...and since D-Day is coming up, I dedicate this recipe to the beaches of Normandy! I have to admit that I tweaked the original recipe, but I can't help myself.. and we don't ever have whiskey in the house. This serves 4 or how ever many turkey cutlets you put in.
4 turkey cutlets
a very large handful of chopped mushrooms
less than 1/4 cup dry white wine or whiskey
1/4 cup heavy whipping cream
butter or margarine
salt/fresh ground pepper
For the sides:
1 bunch fresh spinach
1 clove garlic, minced
1 tbsp EVOO
Hot pasta
1. In a deep enough sautée pan, melt the butter and brown the turkey cutlets with some salt and fresh ground pepper.
2. At the same time, in another pan, sautée your mushrooms in butter.
3. When the cutlets are golden, add the white wine. My mother uses whiskey, but it is a little more tricky because you have to flambée it. To flambée, pour in the whiskey, and light a match to it. Keep the pan in your hands and move it around until all the alcohol has burned. It is fun. Make sure your hub or kids or friends are watching you because they will think you are the coolest person they know.
4. Add the mushrooms and cream, put on low, and cover while you cook your spinach.
5. In a separate pan (hey, use the one you used for the mushrooms! Less dishes!) lightly brown the garlic in EVOO and then add the spinach. It will reduce by a lot. Stir around so nothing burns, salt/pepper, and turn off the heat.

Serve over hot pasta! Any pasta will do. I have used almost everything.. even rice or fries!

I cheated a little and used wild mushrooms in the picture, so yours might not look like mine, but I make it all the time with regular mushrooms too! I like to use spinach because it's delicious, but substitute any other veggies.. broccoli or even skip the cooked spinach and use raw! Sometimes when I can't find turkey (in Florida, they seem to only eat turkey in sandwiches or on Thanksgiving, but never as, I use thin boneless pork chops or even chicken.. oh my.

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Chicken and Asparagus

OK- i know this doesn't look very good; but it was delicious (it just doesn't photograph well) =) And i realize that you probably do not have access to any of these ingredients in France. I am sure that you can substitute cream for soup and replace cheeses.

1.5lbs Asparagus spears, halved
4 boneless chicken breasts
2 tbls EVOO
1/2 tsp Salt
1/4 tsp pepper
1 can of cream of chicken soup
1/2 cup mayonaise
1 tsp lemon juice
1/2 tsp curry powder
1 cup shredded cheddar cheese

Preheat oven to 375*. Place asparagus in a 9" square baking dish. In a skillet over medium heat, brown both sides of chicken in oil. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayo, lemon juice, and curry powder. Pour over chicken. Cook for 40-minutes or until chicken is tender. Sprinkle with cheese.

Good with Hearts of Palm Salad. Spinach and Garlic for vege.

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Tuesday, May 18, 2010

Mini Stuffed Peppers

Did i not post this recipe yet? I found it in the drafts! I got this recipe from a co-worker. I love peppers- and this is a great appetizer! Good for entertaining.

1 package (8oz) cream cheese (softened)
1 Cup (4oz) Shredded Chedder Cheese
1 Cup (40z) Shredded Monterey Jack Cheese
6 Bacon Strips, cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1 lb fresh jalepenos, halved lengthwise and seeded (i also used mini red and yellow peppers)
1/2 cup dry bread crumbs
Sour Cream, onion dip, or ranch for dipping

In a mixing bowl, combine chesses, bacon, and seasonings. Mix well. Spoon about two tbls into each pepper half. Then, Roll in bread crumbs.

Place in greased baking pan. Bake uncovered at 300* for 20 minutes (30 minutes for a more mild flavor). Serve with sour cream or dip.

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Tuesday, May 11, 2010

Osso Buco

I got this one from Giada too! I never eat veal, but it's delicious, so when it's on sale, I go for it. I found some nice looking veal shanks on sale the other day, and I'd always wanted to try Osso Buco! This serves 2

  • 2 bone in Veal Shanks
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • Some EVOO
  • 1 small onion, diced into 1/2-inch cubes
  • 2 small carrots, diced into 1/2-inch cubes
  • 2 stalks celery, diced into 1/2 inch cubes
  • 2 tomatoes, diced
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • zest of 1 lemon


1. Pat veal shanks dry with paper towels to remove any excess moisture and season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
2. In a large Dutch oven pot or pressure cooker, heat EVOO until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

3. In the same pot, add the onion, carrots and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomatoes and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. If you want to use your crock pot, now would be a good time to transfer.
4. Add the herbs and chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Or in the crock pot for a few hours, or in a pressure cooker for 20 minutes.
5. Remove and discard any branches and cloves from the pot and garnish with chopped parsley and lemon zest.
Serve over rice, pasta, or couscous!
Osso Buco means hole in the bone. Suck out the bone marrow without choking on it! This one is a keeper. Next time I will make more.

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Saturday, May 8, 2010

SummerTime Potato Salad

This is a Giada recipe. Very refreshing potato salad for the Summertime!
1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper


Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

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Friday, May 7, 2010

Bacon and Mushroom Risotto

I've been watching a lot of cooking tv lately, and everyone keeps raving about Risotto. I had never eaten it or cooked it, so I decided to give it a try. I got this recipe from my coworker's wife, Audrey. This was good, but didn't make very good leftovers. If you make this, eat it right away.
This makes 6 servings.. adjust accordingly
2 cups uncooked arborio rice
1 onion, chopped
1 handful wild mushrooms (or regular mushrooms)
1/2 pack of chopped bacon (fat trimmed)
1 1/2 cups dry white wine
6 cups warm chicken stock
1 bunch fresh parsley, minced
a dribble of heavy cream
a bunch of parmesan cheese
1. In a large sautée pan, brown the bacon and onions (with no extra oil or butter, please)
2. Drain the fat and add the uncooked rice. Keep an eye on it and stir until the rice becomes translucid. At the same time, warm your chicken stock.
3. Pour in the white wine and cook on low until the liquid is absorbed.
4. Add the mushrooms and pour in some of the stock to level of the rice. Cover but check on it and stir. When the liquid is absorbed, repeat until desired tenderness of rice is obtained. This took me 45 minutes, but I don't think I put enough stock in the first time around.. I put in very little at a time.
5. Stir in the parsley and parmesan. If you would like it to be creamy, but in a little cream but not everybody does this.

Sprinkle some fresh ground pepper and serve with salad in a light vinegarette

You can play around with the ingredients... make it colorful or plain. It's delicious!

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