Spin-Dip

In my last blog, I mentioned how much I love fall; with fall comes football season.  I'm from a family full of football fanatics.  My son even joins in, although he mostly wants to fit in and usually chooses a team as well (generally based on which color he likes).  Sometimes we differ on teams.  My dad and I had a heated conversation the other day over NFL football.  We love our favorite teams for different reasons, logical or not.  I like the Vikings and he likes Dallas.  My son sides with him because "purple is for girls".  Thanks son.  Regardless of team differences, we still like to get together to watch the games, eat food, and get rowdy.  If you know me I am kind of the queen of dips, so if you come over expect a couple of dips to happen.   I guarantee this one is great to bring to a game day party,  potluck tailgate or holiday party. It may become your favorite too, and even Viking and Cowboy fans can agree on this one.   

Spinach Artichoke Dip
Serves 8-10

2        8 oz Blocks          Cream Cheese, Softened
1        8 oz Tub               Sour Cream
1/4     Cup                      Green Onions, Chopped Finely
1        Tbsp                     Lemon Juice
1        Cup                      Parmesan
1        Tsp                       Salt
1/2     Tsp                       Fresh Ground Pepper
1        Tbsp                     Olive Oil
4        Cloves                  Garlic, Minced
1        5 oz Bag               Fresh Baby Spinach, Roughly Chopped
1        14 oz Can             Quartered Artichoke Hearts
1        Cup                      Mozzarella


Preheat oven to 350.  In a medium bowl fold together the cream cheese, sour cream, green onion, lemon, parmesan, salt, and pepper.  Set aside.  Heat olive oil in a large saute pan.  Toss in the garlic and spinach and saute until the spinach is wilted and tender.  Drain it in a colander for a few minutes.  Fold it and the artichokes into the cream cheese mixture until incorporated.  Pour it into a 8x8 baking dish.  Top it with the mozzarella and bake for 20 minutes or until golden and bubbly.  Let cool a few minutes, then dig in.  I like to serve mine with toasted naan or pita.  Yum!
Love as always, "Big K"

Fall for Soup!

At the first day of Indian Summer - my thoughts turn to autumn. I love fall with the crisp weather and sunshine! Pumpkin patches, apple cider, fall colors and sweaters- you know the drill. You can also tell it's fall when pumpkin lattes are back at Starbucks, and all the restaurants are featuring soup. Now that it's cooler outside, the big vegetable garden I planted is about ready to plow under .I had a perfect cool morning with sunshine to go out and enjoy being in my garden one more time before winter, harvesting the remaining vegetables. I gathered the remaining tomatoes and a giant pile of aromatic basil leaves, (who doesn't love basil!) it's easy to grow, smells delicious, and is a good add in for pasta, sauces, and soups!

Later, after spending the day at a pumpkin patch fall festival, I decided T and I needed some warm comfort food to take off the chill. We love making soup together, and since we had the last of the tomatoes and the basil, it was the perfect way to end our first fall weekend. Tomato basil soup is a healthy, easy soup to make, and nothings more comforting than making little cheese toasts for me and T to dip into our end of summer soup. Soup is a perfect food for a fall evening.   Give this one a try!

Tomato Basil Soup with Cheese Toasts

Serves 6

2          Tbsp          Olive Oil

1          Each          Small Sweet Yellow Onion, Diced

5          Cloves       Garlic, Minced

2          Tbsp          Brown Sugar

1          Cup           Dry White Wine

4          Cups         Fresh Tomatoes, Stewed (Dice the tomatoes, simmer 30 minutes, if you don't have fresh you can substitute a 28 oz can of stewed tomatoes)

10 oz   Can           Tomato Puree

1          Cup           Heavy Whipping Cream

4          oz              Fresh Basil, Chopped

2          Tsp            Salt

1/2       Tsp            Fresh Ground Pepper

1          Each          Baguette, Cut Into 1/2" Discs (about 16 pieces)

1          Cup           Mozzarella, Shredded

Preheat oven to 350 degrees.  In a medium sauce pot, saute the onion and garlic in the olive oil until tender.  Add in the sugar and wine and cook for 5 minutes to reduce the wine and dissolve the sugar.  Add in the tomatoes, cream, salt, and pepper.  Simmer for 20 minutes.   Then puree the soup with a hand held immersion blender or in 2 batches in your blender for about 2 minutes to make velvety smooth.  Fold in the basil and serve hot, with the cheese toasts for dipping.  For the Cheese Toast, place the discs of baguette on a baking sheet lined with parchment.  Drizzle with olive oil and bake them for 10 minutes until golden.  Pull them out of the oven and top each one with a tablespoon of the mozzarella cheese.  Bake for 3 more minutes or until  the cheese is melted and bubbly.   

   

     

Fresh Fruit Sangria

At the end of culinary school there is an ACF (American Culinary Federation) sanctioned test that was basically going to decide if I passed culinary school. I had been studying like crazy and had one day left. My friend Gwyn's house was quiet and she always had food, so I went over there to study. I sat on the counter studying while she baked a confetti cake in a casserole dish. She smeared Betty Crocker frosting all over it and scooted in front of me. She climbed up on the counter with two forks and we ate it straight out of the pan. "Wine?" She asked. I nodded. She got a giant jug of Carlo Rossi sangria and we drank most of it and polished off most that cake. That next morning I had purple teeth and a headache but off I went to take that test. I passed. Wine and cake, kids. That's the trick. Now I always think of her when I make sangria. Don't get me wrong, I love the $13.00 gallon of Sangria you can buy at the liquor store, however I came up with my own grown up version with fresh fruit. It's delicious- savor the flavor with your favorite italian meal, or maybe confetti cake!

Fresh Fruit Sangria


2            Each           Oranges, 1 Sliced into Rounds, 1 Juice Only
1            Each           Lemon, Sliced into Rounds
1            Each           Lime Sliced into Rounds
1            Each           Peach, Remove the Pit and Slice into Wedges
1            Cup            Mixed Berries
1/4         Cup            Sugar
1/4         Cup            Agave Nectar (you could substitute honey)
1/4         Cup            Brandy (I used E & J)
1            Cup            Proseco or Sparkling Water
1            Bottle         Red Wine (I used Merlot)

In a pitcher, combine the fruit, juice of 1 orange, and sugar and let sit for 10 minutes.  Add in the nectar, brandy, proseco, and wine.  Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled glasses.   Enjoy!  Love as Always, "Big K"

Breakfast Fix

My son started pre-k in August this year, he calls it "big boy" school.  The first week of school I made a batch of homemade muffins, so he could have something quick before we go.  They serve breakfast at school as well, but fruit out of a can and cornflakes don't really cut it for my little food snob-I have spoiled him, I know.  So, pretty much every Sunday I have been making a batch of muffins for him for the week.  Last Sunday when I went to make them I realized we were out of sugar.  "Sugar Free?" I asked him.  "What's that?" He replied.  "You don't wanna know", I laughed.  So muffins were out.  I looked in the fridge and I had some eggs, cream, and a bunch of cheeses from my latest Whole Foods excursion.  T loves eggs in any form and quiche is my favorite, so I got to work.  Quiche is actually very easy to make and totally delicious.  They are also very versatile, you can mix up the add ins for a custom quiche.  I cut it into wedges and individually wrapped them so they can still be grab and go.  Good for me and good for T!

Breakfast Quiche filled with Habanero Cheddar, Bacon, and Green Onion

For the crust:
2 1/2          Cups             All Purpose Flour
1                Tsp               Salt
1                Stick             Cold Butter, Cubed
1/2             Cup              Shortening
1/2             Cup              Ice Cold Water
Extra Flour for Rolling

I prefer to make my own crust.  This one came out tender and flaky.  In a medium sized bowl place the flour, salt, butter, and shortening.  Use a pastry blender or 2 forks to cut the butter and shortening up into the flour until it resembles a course meal.  Add the cold water in and fold it in until dough comes together.  Place dough on a cutting board and lightly dust it with extra flour.  Knead the dough a few times, then roll it out to fit a deep 9" pie dish.  Cut the excess dough off and crimp the edges.  Set Aside.

For the quiche:
2            Cups             Heavy Whipping Cream
6            Each             Large Eggs
1            Tsp               Salt
1/2         Tsp               Freshly Ground Pepper
1            Cup              Shredded Habanero White Cheddar, Shredded
1/4         Cup              Green Onions, Chopped
1/4         Cup              Bacon, Cooked & Chopped

Preheat oven to 325 degrees.  In a large bowl, whisk together cream, eggs, salt, and pepper until well blended.  Mix in the cheese, onions, and bacon.  Pour the filling in the shell and place it on a baking sheet.  Pop it in the oven and bake for an hour.  You can cut it and serve warm or cool it completely in the refrigerator then slice and wrap in plastic wrap.  To reheat it, unwrap and warm it in the microwave heating 30 seconds at a time until heated through.  Enjoy!  Love as Always, "Big K"

Short Cake

So, I have totally been  neglecting my blogging.  Lame, I know.  My computer has dust on it, but I will do better I promise.

Strawberry shortcake is something I have never really gotten into. The times I have had it, it has been on a dry biscuit or store bought pound cake. No thanks. My mom recently requested it and although I wasn't thrilled, I was determined to make a better shortcake.  I decided to make a scone since it's similar to a biscuit. The main difference is sugar and eggs, this makes the scone more tender with a hint of sweetness.  I threw together a fresh strawberry sauce, poured it on top and they were delicious!  The flaky scone with the sweet and tart was a perfect balance.  My mom loved them and may or may not have eaten three. I am now convinced of strawberry shortcake.  You will be too!

Strawberry Shortcake
Serves 8 (unless you have my mom over, then it serves 5)

Strawberries:
2          Pints             Fresh Strawberries
4          Tbsp             Granulated Sugar

Scones:
2          Cups              All Purpose Flour (extra for rolling)
5          Tbsp              Sugar
1          Tsp                Baking Powder
2          Tsp                Baking Soda
1/2       Tsp                Salt
1/2       Cup               Butter, Cold and Cut into Cubes
1          Each              Egg
3/4       Cup +1 Tbs   Heavy Cream
Coarse Sugar for sprinkling

For The Cream:
2          Cups            Heavy Whipping Cream
3          Tbsp            Powdered Sugar
1          Tsp              Vanilla Bean Paste or Extract

First prepare your berries:  Take one pint of the strawberries hull and slice them, then toss into a bowl.  Take the other pint and hull and chop them finely.  Toss them in with the sliced strawberries and the sugar.  Let them sit at room temperature while you make your scones.

To make your scones:  Preheat an oven to 400 degrees.  In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender or a fork blend the butter into the dry mixture until it looks "mealy".  In a small bowl whisk together the egg and the 3/4 cup of cream.  Gently fold this into the dry mixture until just incorporated.  Turn dough out onto a floured surface and knead several times.  Dust with a little more flour and roll into about an inch thick into the shape of a rectangle.  Cut into 8 triangles.  Brush with extra 1 tbsp cream and sprinkle with the coarse sugar.  Bake for 12-15 minutes until golden on the tops.  Set aside to cool while preparing the cream.

Whip your cream:  In a large bowl whip the cream and powdered sugar with an electric hand mixer until stiff peaks form.

To Assemble:
Cut each triangle in half to make 2 smaller triangles.  Place them on a dessert plate and spoon the berries and cream over the top.  Serve immediately.  Enjoy!  Love as Always, "Big K"

Country Fried

My son loves cowboys.  Loves!  So, it's a good thing he has his own personal cowboy:

His Lolo and Grandpa Chuck live on a ranch about 2 hours away.  We went there to visit last weekend and he was in Heaven.  Horses, donkeys, peach trees, a new puppy, and acres of land to run and play on.  Grandpa was working late so my mom wanted to surprise him with his favorite meal.  AKA she wanted her chef daughter to make fried chicken for her husband since she usually feeds him cereal.  So I fried up the chicken with potato salad and homemade pickles.  It was crispy, moist, delicious, and he polished off half the batch with a huge smile on his face.  It's sure to satisfy even the hungriest of cowboys!

Big K's Fried Chicken

Serves 3-4

3        Each          Boneless, Skinless, Chicken Breasts
6        Each          Chicken Legs, Skin Removed (you can leave it but skin freaks me out)
3        Each          Large Eggs
1        Tbsp          Kosher Salt
1        Tbsp          Granulated Garlic
1        Tbsp          Poultry Seasoning
1/4     Tsp            Celery Seed
1/4     Tsp            Dried Ground Thyme
1/4     Tsp            Fresh Ground Black Pepper
2        Cups         All-Purpose Flour
1        Tbsp         Paprika
1        Tbsp         Kosher Salt
2        Cups          Vegetable Oil

Preheat your oven to 200 degrees.  Grab a large skillet and place one cup of oil in it.  Place it on your stove, but don't turn it on yet.  In a large zip top bag combine the eggs, 1 tbsp salt, garlic, poultry seasoning, celery seed, thyme, and pepper.  Shake it all about until combined, then add the chicken and coat it well.  Let it marinate for an hour in the fridge.  Meanwhile take a second zip top bag and mix thoroughly the flour, paprika, and second tbsp salt.  Once the chicken has marinated I start with the breasts.  Preheat your skillet on medium-high heat.  I flick a couple drops of water onto the oil to make sure it sizzles and is ready.  Dredge the legs in the flour until well coated, then place them into the hot oil for about 8-10 minutes on each side.  A thermometer should reach 165 degrees.  Once they are done, place them in a baking dish and place them in the warm oven to keep hot.  Next repeat the same thing again with the second cup of oil and the breasts, they take about 6-8-minutes.  Grab the legs out of the oven and serve them up.  I served mine with potato salad and homemade pickles.  Enjoy!!

The Gift of Food

When you are good at something, people seem to catch on.  For example, my sister can sew and quilt.  She makes the most awesome stuff.  Needless to say my house is full of blankets, throws, purses, and anything else she can sew.  She in turn, has me cater to her food needs if her work has a potluck or someone needs birthday cupcakes. Many of my other friends have caught on as well.  I am making party food or cupcakes for my friends festivities almost every weekend.  I like it because my cake decorating has gotten better with all the practice and I can make a casserole with the best of them.  I recently had a friend that had volunteered to bring casseroles to a new mom just home with her baby.  AKA she wanted me to make casseroles for her friend that just had a baby.  She doesn't really like to cook.  Weirdo.  I was happy to help, so I whipped up an Italian pasta dish for her.  It wouldn't all fit in the dish so I ate the extra and it was delicious!  I love when easy to throw together foods seem like it took you hours slaving in the kitchen.  You gotta try this one, it's great for a family dinner or to take to a friend or neighbor.

Italian Rotini Bake

Serves 10-12

1         Pound            Rotini Pasta

1         Pound            Italian Sausage

1         28 oz Can      Crushed Tomatoes

1         15 oz Can      Tomato Sauce

2         Tbsp              Olive Oil

1         Tbsp              Fresh Garlic, Minced

1          Each             White Onion, Chopped

1          Tbsp             Italian Seasoning

1          Tsp               Crushed Red Pepper

1          Tsp               Salt

1          Cup              Heavy Whipping Cream

1/2       Cup              Parmesan, Freshly Shredded

2          Cups            Shredded Mozzarella

1/4       Cup              Fresh Parsley, Finely Chopped

Preheat the oven to 350 degrees if you plan on eating right away.  Spray a 13x9 disposable baking dish with cooking spray.  Bring a large pot of water to a boil.  Add in the ziti and boil for 8 minutes.  Drain and set aside.  In a large skillet brown the sausage with the onions and garlic.  Drain, then add back to the pan, turn to medium heat.  Add in the tomatoes, sauce, Italian seasoning, pepper, salt, and cream.  Simmer for about 10 minutes then turn off the heat.  Fold in the parmesan and parsley.  Toss the sauce with the noodles and pour into your dish.  Top with mozzarella.  Bake for 20 minutes until cheese is melted.  If you want to take it cold so it can be heated later, don't bake it.  Cover with foil, refrigerate, and reheat at 350 for 35-40 minutes.