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.

Food Trickery

I was thinking the other day about my culinary apprenticeship days.  Those days inspire a lot of my blogs.  I was surrounded by amazing chefs, people from all different places, and tons of amazing food.  My mind wandered to the tricks we used to play on each other.  When around the same people every day you bond, and become like family.  The best part of having a family is having fun.  Like the time I told a waitress that wasabi was pistachio ice cream, or the time Chef Jay rolled and deep fried a towel to look like a chimichanga, then topped it with queso and a dollop of guacamole, and gave to the wait staff as a treat.  Watching them hungrily try to cut it and eat it was priceless!  I also had some tricks played on me.  A cook put citric acid in my water, it won't hurt you but it's insanely sour.  My fellow apprentices (all boys of course) put a whole sandwich and boiled eggs in my knife box a time I left it unlocked.  The final trick was on my last day of the apprenticeship program I got a goat cheese pie in the face.  I look back on that with fondness.  It was all in good fun.  The recipe I have today is kind of a trick in itself.  It looks harmless but it has good kick to it.  I make this recipe often and my family loves it.  It's a delicious chicken salad with jalapenos and crushed red pepper to give it a kick.  Great on croissants for sandwiches, or on a bed of spinach.  Give this one a try!

Big K's Spicy Southwest Chicken Salad
Makes 1 Quart of Chicken Salad

3        Cups        Shredded Chicken

1/2     Cup          Mayonnaise

1/4     Cup          Pickled Jalapenos, Minced (I like the pickled for the briny flavor)

1/4     Cup          Lime Juice

1/4     Cup          Cilantro, Minced

1/4     Cup          Celery, Minced

4        Each         Green Onions, Minced (Green and White Both)

1        Tsp           Crushed Red Pepper

1/2     Tsp           Cumin, Ground

1        Tsp           Garlic Powder

1        Tsp           Salt

In a large mixing bowl whisk together all the ingredients except the chicken.  Toss the chicken in and mix until all coated.  Let sit in the fridge at least an hour, the longer it sits the spicier it gets!  As a tip for the chicken, my sister just buys a rotisserie chicken from the deli and shreds it up.  If you have raw chicken breasts, cover them in a pot with cold water and bring to a boil.  Lower heat and simmer for about  30 minutes, allow to cool before shredding.  Both options work great in this recipe.  Serve as a salad or on a sandwich and enjoy!  Love as always, "Big K"

Summer Time...and The Salsa's Easy

98 degrees at 10am in June.  Welcome to summer in Oklahoma.  Yes, that was me 3 months ago bitchin' about the cold.  I'm never satisfied.  Aside from the blistering heat, there are plenty of things I love about summer such as poolside sitting, cookouts, and margaritas.  I also love to have friends over for food any chance I get.  I like having get togethers at my place so I control the menu!  Yes I am an OCD control freak, but my house is always clean and the food aplenty.....and tasty if I say so myself!  I really like to make a lot of fresh salads and salsas in the summer when it's hot to keep it light and refreshing.  I love a mayo based side as much as the next guy, but not under the hot sun.  I love salsas because they can be a nice colorful addition to your table with all the fresh fruit and veggies available.  The one I make is full of fresh corn, avocado, and black beans.  Perfect by the pool with tortilla chips and that margarita!!

Black Bean Salsa with Fresh Avocado & Corn
Serves 4

2         Ears             Fresh Corn,
1         Each            Large Tomato
4         Each           Green Onions
1/2      Bunch         Cilantro, Leaves Only
1         Each           Jalapeno, Seeded
1         Each            Large Avocado (unless you are inviting my mom over, then use 2)
2         Cups           Cooked Black Beans, Rinsed (If you only have a can around that would work too)
1/4      Cup            Lime Juice
1/2      Tsp             Cumin
1         Tsp             Salt

Get a bowl ready.  Grab your cutting board.  Lay the corn down and use your knife the cut the corn off each side.  Toss in the bowl.  Finely dice the tomato, green onion, cilantro and jalapeno.  Toss in with the corn.  Cut the avocado in half, pull out the pit, then run your knife down and across the avocado to dice it.  Use a spoon to scoop the diced avocado into the bowl, leaving the skin behind.  Toss in the rinsed beans, lime juice, and spices.  Toss all together and serve with chips!  If you want to make this the night before leave out the avocado until just before serving.  Enjoy!!  Love as Always "Big K"

Food Fail #1

When I try to teach someone about cooking, the first thing I say is that cooking is a series of methods.  Once you learn the basics you can add different ingredients to change it up.  Sometimes, even if you know what you are doing, things can go wrong.  I was working at my first job after culinary school and we made a standard muffin mix.  We added a different ingredient each day to make a "muffin of the day".  I loved making up muffin flavors.  Cranberry-orange, raspberry-white chocolate, blueberry-oat, and so on.  One day I had the idea to make cinnamon-pecan muffins.  We had these amazing rum roasted pecans I was going to use.  I took the mix, folded in the cinnamon and the pecans, then popped them in the oven to bake.  Then, I put them in the warming drawer for the servers and went on my way.  A little later, my chef decided to sneak one for breakfast and I heard my name being shouted across the kitchen, and not in a good way.  I came around the corner to "what the H3$# did you put in these muffins!?"  Come to find out, right next to the rum pecans were spicy cajun pecans we used for salads.  So basically, I put cayenne in the muffins.  Not delicious!  Food Fail!  Even chefs have bad food days, but you fix it and move on.  Now, I make muffins at work all the time...hold the cayenne!  I came up with these banana muffins made with applesauce and pecans.  I love this recipe!  Great for breakfast or for a snack.

Big K's Banana Pecan Muffins
Makes 36 Mini Muffins

2            Each       Overripe Bananas
1/2         Cup        Applesauce
1/2         Cup        Brown Sugar
2            Each       Eggs
1/4         Cup        Melted Butter
1            Tsp         Vanilla
1 1/2      Cup        All Purpose Flour
1/2         Cup        Old Fashioned Oats
1/2         Cup        Pecans
2            Tsp         Cinnamon
2            Tsp         Baking Soda
1/2         Tsp         Salt

Preheat oven to 350 degrees.  Line mini muffin tins with 36 liners.  Mash bananas in a large mixing bowl.  Whisk in the applesauce, brown sugar, eggs, butter, and vanilla until incorporated.  In another bowl, sift together the flour, oats, pecans, cinnamon, soda, and salt.  Fold the dry ingredients into the wet ingredients until just combined.  Be careful not to over mix the batter because it can cause the muffins to be tough.  Fill lined muffin tins  almost to the top using a small scoop or spoon.  Bake for 15 minutes until tops are golden and bounce back to the touch.  Or you can do the toothpick trick, if it comes out clean they are done.  Allow to cool then I smother mine in butter and eat 5 more:)  Love as Always, "Big K"

Dinner Diva

Chicken.  What do I make for dinner with chicken?  I ask myself that a lot lately.  Since summer is coming and the thought of being a mom in swimsuit is haunting me, I'm on a health kick.  If you have read my blog then you know all about my addiction to Cheetos and Oreos.  It's hard habit to kick.  I mean come on, chicken or cheesy little puffs of goodness.  Not a contest.  So, the point is I have been trying to unborify plain chicken breasts.  I've done stir fry with veggies, served it over brown rice,  whipped up chicken salad made with greek yogurt.  Tonight I wanted something with a tex mex twist.  I had a couple of avocados that were getting soft and wanted  to use those up.  What I came up with was simple, but surprisingly flavorful.   I will definitely be adding that one to the dinner rotation.  My serving only had 350 calories.  Can't beat that!

Cumin Spiced Chicken Tenders with Avocado Pico
Serves: 4

For The Chicken:
1 1/2            Pounds           Chicken Tenders
1                  Tbsp              Olive Oil
1                  Tbsp              Garlic Powder
1                  Tsp                Paprika
1                  Tsp                Chili Powder      
1                  Tsp                Cumin
2                  Tsp                Salt, separated
For The Pico:
2                  Each              Avocados
1/2               Cup               Grape Tomatoes, Quartered
1                  Tbsp             Cilantro, Chopped
1                  Each              Lime, Juice Only
1                  Tbsp             Jalapeno, Minced
1/4               Cup              Red Onion, Minced


In a small bowl mix together the garlic powder, paprika, chili powder, cumin, and 1 tsp salt.  Take the chicken fingers and sprinkle both sides of them with the spice mix to coat.  Heat a skillet to medium heat, pour in the olive oil.  Put the tenders in and sear for 4 minutes on each side.  Take them out of the pan and set aside.  While the chicken fingers rest, make the pico.  Quarter the avocado and take out the pit.  Peel the outer peel off the avocado and then dice the flesh.  Toss it into a mixing bowl with the tomato, cilantro, lime, jalapeno, onion, and the other tsp salt.  Gently fold it together.  Divide the chicken onto four plates and top each with a fourth of the pico.  Serve hot and enjoy!  Love as Always "Big K"

Picnic Worthy Pasta

Finally!  Warm weather (aside from the fluke snow in April yesterday) has arrived!  Every year when it starts to warm up I take my son to do as many outdoor activities as I can.  The first one we did this year was at the zoo.  I didn't want to get stuck paying 6 bucks for a concession stand hot dog, so I thought it would be nice to pack a picnic.  My lil guy loves picnics!  During the winter we put a giant blanket on the living room floor and have indoor "picnics".  It's our thing.  I like coming up with  fun things to put in my basket.  I have been trying different types of sandwiches and some interesting salads to pack.  My favorite combo was a muffaletta sandwich with a basil tortellini pasta salad.  An italian twist on a picnic day.  I got a dirty look over putting onion in the prince's picnic, but he picked them all out and everyone was happy.  So, plan a spring picnic and pack this along with your sandwiches, add some fresh fruit and you are good to go!!

Tortellini Pasta Salad with Basil Dressing
Serves 6-8 As A Side

For the Salad:
20        Ounces        Fresh Cheese Tortellini
14        Ounce         Can Artichoke Quarters, Chopped
1          Pint             Grape Tomatoes, Rinsed
1/2       Small           Red Onion, Sliced Thin
4          Ounces        Feta Crumbles

For the Dressing:
1         Cup              Fresh Basil Leaves
1         Cup              Fresh Spinach Leaves
4         Cloves          Garlic
1/2      Cup              Extra Virgin Olive Oil
1/4      Cup              Red Wine Vinegar
1         Each             Lemon, Juiced
1         Tsp               Salt
1/2      Tsp               Fresh Cracked Pepper

Boil 4 quarts of water in a sauce pot.  Put the pasta in  the pot and boil for 5 minutes or until pasta floats.  Drain and rinse in cold water to cool.  In a large bowl toss the cooled pasta, artichokes, tomatoes, onion, and feta.  To make the dressing, put all the dressing ingredients in the blender until smooth.  Toss the pasta and dressing  together and chill before serving.  I refrigerated mine over night and it seemed a little dry.  I tossed in a little more olive oil and tossed it again and it was just perfect.  Give this yummy salad a try!  Love as Always, "Big K"

Smoothie Boss

In my house anytime the blender comes on, my son assumes a smoothie is happening.  He loves smoothies at anytime of day made with just about anything he can find.  I like them too because they are healthy and I can throw in fruit that is starting to ripen too much.  I have also experimented with peanut butter,pumpkin, and cinnamon to come up with yummy new flavors.  My son is so fixated on smoothies that whenever he goes to my sister's house he demands to have her bananas.  When she asked him why, he informed her he needed them for his smoothie.  She asked me if I denied him bananas.  No!!!  I do not deny the little diva his bananas.  He must just be greedy when it comes to food.  Wonder where he got that from?  Maybe the mother who used to hoard chip bags from the vending machine at school in her closet (don't judge me, my dad always ate the good snacks).  He at least likes healthy food better than I do.  One night he said "Momma, cookies are a treat, not dinner".  Again, with the judgement!  So, instead of cookies for a meal, whip up one of my delicious smoothies!  They are healthy, filling, and great on the go!

Lil T's Favorite Fruit Smoothie
Makes 2 12 Ounce Smoothies

1        Cup        Fresh Pineapple, Cubed
1        Cup        Fresh Strawberries, Halved
1        Large      Banana Cut Into Four Chunks
1       Cup         Peach Mango Juice (or any juice blend you like, this is the princes favorite)
1       Cup         Vanilla Greek Yogurt

Put all your fruit in a ziploc and freeze for 1 hour.  Put all the frozen fruit and yogurt in the blender, pour the juice on top.  Make sure your lid is on tight and blend until all the fruit is smooth.  Pour into a glass and serve with a straw.  Yum!

Tiny Food Snob

My son will eat just about anything.  I got lucky with that.  He asks me for broccoli, avocado, and oranges for snacks.  How is this possible with a skittle pushing, oreo hoarding, cheetos in the glove box mom?  I'm not sure, but I'll take it!  Where does he draw the line?  Mushrooms.  I ordered a pizza with pepperoni and mushrooms.  He peeled one off, popped it in his mouth, and right back out it came.  "Ewwwwwwwwwww!"
He seemed downright disgusted that I would have ordered his favorite treat and put those on there.  Needless to say I no longer get mushrooms on my pizza.  I still love mushrooms.  There are so many different kinds.  Cremini, button, portabello, shiitake, oyster, morel, the list goes on.  One night when the little boss wasn't in charge of dinner I rebelled and bought mushrooms.  The result was this fantastic soup.  Earthy mushroom flavor with a smooth silky texture.   I made it again for blog testing purposes and the final step is to put it in the blender.  When he heard the blender he came running in the kitchen and shouted "Yay! Smoothies!".   You can guess that after the soup came out  I was whipping up the prince a smoothie.  Gotta love motherhood.  So, when you are in the mood for soup, give this one a try.  

Creamy Mushroom Soup with Havarti Soup
Serves 6-8

2f        Tbsp        Olive Oil
3        Cups        Mushrooms, Cleaned and Sliced (I used Cremini and Shiitake)
2        Each        Celery Stalks, Diced
1        Each        Small White Onion, Diced
4        Each        Cloves Garlic, Minced
2        Each        Small Russet Potatoes, Peeled and Diced
4        Cups        Chicken Broth
2        Cups         Heavy Cream
8        Ounce      Block Havarti Cheese, Shredded
2        Tsp          Salt
1/2     Tsp          Fresh Ground Pepper
Minced Chives for Garnish

Heat  olive oil in a large sauce pot over medium-high heat.  Add in the onion, garlic, and celery, saute for 2 minutes.  Add in the mushrooms and potatoes, saute for 2 more minutes.  Pour in the broth, cream, salt, and pepper, bring to a boil.  Turn down to low heat and simmer for 30 minutes.  Take off the heat and puree.  If you have an emulsion blender that would work great or you can do it in the regular blender in two batches.  Pour back in the pot and whisk in the cheese.  Ladle into bowls and serve hot, topped with the chives.

The Bomb Biscuits

When I think of biscuits, I think of my grandmother.  You know what I'm talking about.  I used to spend weekends with her as a child and I loved eating breakfast at her house.  She always made homemade biscuits, and had this old pastry cutter that looked like it was from like 1914.  She would use it to cut shortening into flour with baking powder, and salt, then fold in buttermilk never measuring anything.  Then she would roll them out and cut out circle biscuits with a juice glass.  I always liked watching her do that.  Somehow I cannot recreate those biscuits, even with her recipe.  Maybe I need that juice glass.  I was recently trying out some different ways to make biscuits and came up with this delicious drop biscuit.  I decided to amp it up with some meat and cheese and they were the BOMB!!  My boyfriend hates when I say "the BOMB!", but it is the appropriate term.  These are good as a side or you can eat 6 of them for dinner like me.  Don't worry I punished myself for about 5 minutes for this.  Give them a try.  You won't be disappointed.

Big "K"s Loaded Drop Biscuits

1        Cup        Flour
2        Tbsp       Baking Powder
1/2     Tsp         Salt
1/2     Tsp         Garlic Powder
1/2     Cup        Melted Butter
1/2     Cup        Buttermilk
1        Cup        Shredded Smoked Cheddar
1/2     Cup        Chopped Ham
1/2     Cup        Chopped Green Onion

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper and spray with cooking spray.  In a large bowl whisk together the flour, baking powder, salt, and garlic powder.  In a small bowl whisk together the butter and buttermilk.  Gently fold the wet ingredients into the dry and mix until just moistened.  Toss in the cheese, ham, and onion and fold to incorporate.  Drop into 12 equal spoonfuls.  Bake for 18 minutes.  Gobble them up as fast as you can.

Comfort Food

You know what I love about food?  The way it can evoke memories.  Sometimes the reason I remember a moment is because of the food I had.  Out of the blue the other day I remembered this pasta I had years ago.  I hadn't had it since and I can't remember what I wore yesterday, but for some reason I remember that pasta.  I was working at a golf club at the time, where we did a lot of catered events.  In the summer we were always slammed and I worked a lot of 12 hour days.  On this particular day I had gotten there early in the morning.  We were prepping for a big wedding that night and had a lot of work to do.  I prepped furiously all day and never thought to stop and eat.  Next thing I know it's 7 o'clock, the event is underway, and my stomach is growling at me.  The chef that worked there realized she hadn't eaten either.  She offered to whip us up something for all of our hard work.  I watched her as she boiled some bowtie pasta and then threw together some random ingredients to make a sauce.  She tossed it, put it on a plate, and served me some.  I found an empty pickle bucket and flipped it over to make a stool.  I dug into that pasta like a fat kid on chocolate cake.  It was fantastic!  I still remember exactly how it tasted.  I recently tried to recreate it and although it is a little different, it was still very comforting somehow.  I wanted to share this recipe because I love that a few simple ingredients thrown together in haste can turn into something that is remembered for years.

Roasted Tomato Orecchiette with Brie
Serves 6

8         Ounces   Dry Orecchiette
1         Pint         Red Grape Tomatoes
1         Pint         Yellow Grape Tomatoes (or any small yellow tomato you can find)
1/4      Cup         Olive Oil
6         Each        Cloves of Garlic, Chopped
8         Ounces    Brie Cheese (rind removed, cut into cubes)
1/4      Cup         Basil, Chopped
1/4      Cup         Freshly Grated Parmesan
1         Tsp          Salt
1         Tsp          Pepper

Preheat oven to 350 degrees.  Place the tomatoes on a baking sheet with the garlic and drizzle with the olive oil.  Bake for 35 minutes.  Meanwhile, bring 2 quarts of water to boil in a sauce pot with a tablespoon of salt.  Once boiling, add in the pasta and cook for 12-15 minutes until tender.  Drain.  When the tomatoes are done, place them with all the juices they made into the pot you boiled the pasta in.  Stir them together over medium heat crushing them to make a sauce for about 3 minutes.  Turn the heat off and fold in the brie, parmesan, and basil.  Toss in the pasta and stir to coat.  Serve hot with crusty baguette.  Yum!  I ate all 6 servings over a few days...don't judge me.

Bread Aholic

A few weeks ago my sister told me that she wasn't feeling well and went to bed early.  The next day, when I called to see how she was, she had been to the hospital because her throat swelled up.  She was back at home and hungry, but couldn't eat solids.  I thought I would be a good sister and get her some soup.  If you have kept up with my blog, you will be aware of my Panera obsession.  So, of course that is where I went for the soup.  I ordered 2 soups that she could have for a few meals.  I drive up to pay the man and get the goods.  As I am driving away I peer into the sack and spy a crusty french roll for each soup.  I have been trying to eat healthy and lay off the starchy carbs.  I decided one bite wouldn't hurt.  Which means I devoured both rolls before I arrived at her house.  She couldn't eat solids.  I did her a noble favor.   I delivered the soups and told her what I had done.  She reminded me that you could buy loaves of their bread.  Yes or a dozen bagels or maybe they could attach a Panera window to my bedroom wall!  The loaf of bread idea was in my head now, the least I could do was take advantage.  The reccipe I created was a grilled cheese breakfast sandwich.  It turned out so good!  My son was a big fan, bet you will be too!!

Grilled Cheese Breakfast Sandwich
Serves 4
8         Slices         Tomato Basil Bread (from panera)
8         Each           Large Brown Eggs
8         Slices         Apple-wood Smoked Bacon
4         Slices         White Cheddar Cheese
2         Tbsp           Fresh Chopped Chives
2         Tbsp           Chopped Sun-dried Tomatoes
1/2      Tsp             Salt and Pepper
8         Pats            Butter
Preheat the oven to 350 degrees.  Place the bacon on a baking sheet lined with foil.  Pop it in the oven and bake for 18-20 minutes until crispy.  Put the bacon on a plate lined with a paper towel.  Set aside.  Next, put the eggs in a bowl with the chives, sun-dried tomatoes, salt, and pepper.  Whisk it all together for 2 minutes until mixed and fluffed.  Scramble the eggs in a saute pan until cooked through.  Now to assemble.  Lay out four pieces of bread top each one with a slice of cheese, two slices of bacon, then 1/4 of the eggs and the last piece of bread.  Heat your saute pan to medium heat.  Add a pat of butter to the pan, once it melts add in a sandwich.  Toast for about 2 minutes or until golden.  Lift the sandwich and add a second pat of butter then flip the sandwich over and toast 2 more minutes until golden and cheese is melted.  Repeat with remaining sandwiches.  Slice in half and serve immediately.  Enjoy!  Love as Always, "Big K"

Sweet Treat

Valentines Day.  Some love it.  Some don't.  It involves chocolate so you know I love it.  A few days ago I was getting a pedicure and the woman beside me was casually chatting with me.  We started talking about Pinterest and recipes.  When I told her I had a food blog, she started asking me for tips on how to make chocolate covered strawberries for Valentines Day.  I saw an ad for chocolate covered strawberries that get delivered to your door.  Yea, for a pretty penny.  Ranging from $30.00 and up.  My research began, is this worth it?  I found that for a much less money and a little work you can make your own.  Instead of a recipe I am just going to give the method to make a perfect quick and easy Valentines gift.  It makes it even more special that you made it from scratch!

Step 1:
Buy your ingredients.  I found big ripe strawberries at my local supermarket for $2.98.  Great price. The Whole Foods market had nice organic ones for a couple dollars more.  When you get home do not wash your strawberries.  They can soak up the water and it will effect the chocolate.  I take a damp paper towel and gently wipe them clean.
Get your chocolate.  I used a 12 oz pkg Ghiradelli dipping chocolate.  Its about $4.00 and I only used half the package.
Gather pink sprinkles, mini chocolate chips, nuts or any toppings you desire or have on hand.  I also had some pink dipping chocolate from the craft store, but white chocolate would be fine too.

Step 2:
Gather Supplies.  Two small bowls, 2 pieces parchment paper, and a spoon.  Get a working space together with these items.  Melt both chocolates in the bowls in 30 second increments until smooth and cool for 1 minute.

Step 3:
Get to dipping!  Take the first parchment and lay it on the work space.  One at a time dip each berry in the chocolate.  I scoot the strawberry on the parchment as soon as I dip it to get the excess chocolate off.  This prevents the chocolate from pooling at the bottom and they look prettier.  Now dip your spoon in the pink or white dipping chocolate.  Gently go back and forth across the strawberry making a stripe pattern.  Put your sprinkles on right away so they stick to the drizzle.  Then transfer them to the clean
piece of parchment and let them sit for 30 minutes to set up.

Step 4:
Refrigerate them until ready to use.  They will last up to 3 days, although the sooner you eat them the better.  Put them in a cute box or basket lined with pink tissue paper and you have the perfect gift for your Valentine!! This made about a dozen for me.

Weight Watcher...

It is no secret that I am the Queen of butter, cream, bacon, ranch, and cheese.  My five food groups.  It is also 15 degrees outside, so I have been staying in my house eating nothing but this.  I may or not have put on a couple of pounds.  This will annoy me when it is time for tank tops and swimsuits.  I may have to lay off the bacon a little.  My mother and sister have both run into this predicament as well.  They just joined Weight Watchers, to give them a little boost for tank top season.  The reason my sis loves Weight Watchers is because you can still eat the things you love, just lighten them up a little.  So, I got to work on a few recipes to help them out.  The one meal my sister can't give up is a steak and baked potato loaded with all the good stuff.  Growing up my mom always mixed sour cream with a ranch packet and put it on baked potatoes.  It's like potato and ranch dip heaven.  So, I took that thought and ran with it.  I came up with twice baked broccoli ranch stuffed potatoes.  They only have 225 calories per serving.  I had my cousin over for taste testing and they were amazing, we stood in the kitchen eating half the batch and bragging that we had done Zumba for 30 minutes that day.  Whip these up next time you need a healthy side for your meal.

Broccoli Ranch Stuffed Potatoes
Serves 5 (4 potatoes each)
1 1/2          Pound        Bag of Baby Yellow Potatoes
1/4             Cup           Light Sour Cream
1/2             Cup           2 % Sharp Cheddar Cheese, Shredded
1                Cup           Fresh Broccoli, Steamed & Chopped Finely
1                oz              Package Ranch Dip Seasoning (for testing purposes I used Hidden Valley)
2                T               Olive Oil

Preheat oven to 350 degrees.  Pour olive oil in a 13x9 inch baking dish.  Put in your potatoes and shake it all about until the potatoes are well coated.  Bake for 40 minutes.  Set aside and allow them to cool for 10 minutes or until you can handle them.  Cut off the very top part, being careful not to get much potato.  Scoop out the insides with a small spoon and place them in a mixing bowl.  They will be soft enough that you can mash them with a fork.  When you have mashed them add in the sour cream, cheddar cheese, broccoli and ranch packet.  Gently fold this together, then scoop it evenly back into the potatoes until they are all filled.  Put them back into the pan and bake 15 more minutes.  Allow to cool a couple minutes, then enjoy!  Love as Always, "Big K"

Double Dip

Broccoli cheese soup.  Yum.  Queso.  Double Yum.  Put them together?  Yes please!  Super Bowl was this last weekend, I love football, so a party was had.  Where there is a party, there must be dip!!
I would rather not attend a dipless party.  Growing up, my grandma made this amazing broccoli dip.  Its cheesy and spicy and what makes it different than most cheese dips is that it's got broccoli in it.  My version of the recipe is a little different as over the years I have experimented with it.  I need to warn all my culinary buddies that this recipe contains processed cheese and soup in can.  Two things that are total debauchery in culinary school.  One of my favorite chefs, and closest friend, Dave's least favorite things are casseroles and soup in a can.  He will sneer as soon as he reads the words "cream of anything".  One time I walked in on Dave going to town on a blue box mac and cheese smothered with hot sauce like a fat kid on chocolate cake so, we are even.  All judgement aside, throw this recipe in your crockpot, go about your day, and by party time you have a delicious dip.  You can even convince yourself it's healthy, it does have broccoli in it!

Hot Broccoli Dip
Serves 8
2        Cups        Steamed Chopped Broccoli
1/4     Cup         Minced Onion
1/4     Cup         Minced Celery
1/4     Cup         Minced Red Bell Pepper
2        Tbsp        Butter
16      oz            Velveeta, cubed
1        Can         Cream of Mushroom Soup
1        Tsp          Worcestershire Sauce
1        Tsp          Garlic Powder
1        Tbsp        Hot Sauce
1/2     Tsp          Salt

Melt butter in a medium saute pan.  Saute onion and celery until tender.  Place that and the remaining ingredients in the crock pot.  Cook on low for 2-3 hours.  Serve with chips and crackers.  I like it with Fritos corn chips.  Love as Always, "Big K"

Cupcakes or Bust

Someone told me the other day that they didn't like cupcakes.  WHAT!  Um, friendship terminated.  I love cupcakes!  Tiny cakes dolloped with whipped frosting covered in sprinkles, yes please!  I almost love making them as much as eating them.  After my son was born, I took a few months off work to be with him.  During this time I sold cupcakes from home for some extra cash.  I probably spent it on Kit Kats.  Don't judge me.  I don't have as much time to pedal cupcakes these days, but still make them for a few customers.  My best customer, Patty, sometimes wouldn't make it home before eating some of them.  She loves my frosting so much she would get me to make one of the cupcakes with no cake.  I would just pipe the cupcake liner full of delicious butter cream.  She would probably not love me sharing this, but come on, it's funny!!  This week was the birthday of my very best friend from childhood.  She doesn't like people to make a big fuss over her birthday, so naturally I make a fuss anyway.  The perfect gift?  Cupcakes.  Triple Chocolate Cupcakes with Caramel and Toffee to be exact.  She loved them!!  Next time you have someone special to celebrate, whip these cupcakes up!  Enjoy.  Love as Always, "Big K"

Triple Chocolate Cupcakes with Caramel and Toffee
Makes 24 Cupcakes
For The Cupcake:
1 1/2          Sticks         Softened Butter
3/4             Cup            Brown Sugar
3/4             Cup            Granulated Sugar
3                Each           Eggs
1                Cup            Plain Greek Yogurt
2 1/2          Cups           All Purpose Flour
1                Cup             Cocoa Powder
1                Tsp              Baking Soda
1                Tsp              Baking Powder
1                Cup             Skim Milk
1 1/2          Cup             Mini Chocolate Chips

Preheat oven to 350 degrees.  Line cupcake pans with liners.  Cream together butter and both sugars in a stand mixer or a large mixing bowl with a hand mixer for 2 minutes until fluffy.  Add in eggs one at a time mixing well.  Add in yogurt and mix again.  Using a spatula scrape the sides and bottom of the bowl.  Next sift together flour, cocoa, soda, and powder.  Turn mixer on low and alternate adding in the dry mixture and milk a little at a time until just mixed.  Scrape the bowl again.  Add in the mini chips and mix for 30 more seconds.   Evenly scoop the batter into the 24 lined cups.  Bake for 18 minutes, turning halfway through to bake evenly.  Allow to cool.

For the Frosting:
4                Sticks          Softened Butter
1                Pound         Powdered Sugar
3/4             Cup            Cocoa Powder
2                Tbsp           Heavy Cream
1                Tsp             Vanilla

Whip butter for 1 minute in a stand mixer or in a medium sized bowl with a hand mixer .  Sift together powdered sugar and cocoa powder.  Turn mixer back on and slowly add in the sugar mixture until thoroughly mixed.  Add in the cream and vanilla.  Whip for 2 minutes until light and fluffy.  Be sure not to over whip, this can cause the frosting to separate.  I use a large piping bag with a star tip.  Fill bag with frosting and pipe in circular motion on cooled cupcakes.

Toppings:
Caramel Sauce...Drizzle on top of the frosted cupcakes
Chocolate Covered Toffee Bits....Sprinkle on top of the caramel drizzle

Ole!

Do you remember that show on TV, where people ran around a grocery store like maniacs with a shopping cart? Supermarket Sweep.  I loved that show!!  Probably because I really like grocery shopping.  I know plenty of people that don't love it.  For me, I love the smell of the bakery, the deli where they slice the meat to your liking, that giant cabinet full of donuts covered in sprinkles, and my favorite...the cheese section!  I can also spend ridiculous amounts of time in specialty food markets.  I love to see all the unique food items and fresh ingredients.  I stumbled upon this local Mexican market the other day.  OMG!  I wandered in not knowing what to expect and it was fantastic.  Hand made tortillas, vibrant chiles, interesting spices, an array of cheeses, and this enormous meat counter.  I had to make something with all of this fantasticness surrounding me.  Searching the meat counter, freshly ground chorizo caught my eye.  I love making my chili with chorizo.  Done and done, I knew what to make.  Cheesy enchiladas filled with grated cheese and topped with my spicy chorizo chili.  I found all the ingredients right there in the market.  My advice, don't forget about the local places that might be a little different then your hurried trip to the normal grocery store.  Maybe some amazing ingredients will speak to you as well!

Big K's Spicy Chorizo Enchiladas

For the Chili:

1       Pound        Freshly Ground Chorizo (Mexican Spiced Sausage)

1       Pound        Freshly Ground Sirloin
1       Tbsp          Olive Oil

1       Each          Large White Onion (Peeled and Halved)

4       Each          Cloves of Garlic (Peeled)

1       Can           Crushed Tomato (28 oz can)

6       Tbsp         Chili Powder

1       Tbsp         Paprika

4       Tbsp         Garlic Powder

2       Tbsp         Onion Powder

1       Tbsp         Salt

Heat olive oil in a large sauce pot over medium heat.  Dice half of the white onion and put it in the oil.  Save the other half for the enchiladas.  Mince the garlic cloves and put them in too.  Saute until soft and translucent.  Add the sausage and ground beef into the pot and cook about 10 minutes until browned.  Drain and place back in the pot and return to medium heat.  Add in the additional 6 ingredients and bring to a boil.  Reduce to a simmer and cover.  Simmer for 1-2 hours.

For the Enchiladas:

8       oz             Block of Monterey Jack Cheese

8       oz             Block of Cheddar Cheese

12     Each         Corn Tortillas

Optional Toppings: extra cheese, green onion, sour cream

Once your chili is nice and simmered you are ready to make your enchiladas.  Preheat oven to 350 degrees.  Grate both cheeses by hand and place them in a large mixing bowl.  Dice the remaining onion half and toss it with the cheeses until well mixed.  Take a small pan and heat it to medium heat.  One at a time warm the tortillas for about 15 seconds on each side to make them pliable.  Once warmed fill them each with equal amounts of the cheese mixture.  Ladle enough chili just to cover the bottom of a 13x9 baking dish.  Layer the enchiladas into the pan side by side.  Top with the remaining chili.  Top with extra cheese if desired.  Bake for 30 minutes.  Serve hot with desired toppings.  Enjoy!  Love as Always, "Big K"