"Mommy, Don't Ever Change this Recipe" Mexican Turkey Burgers ~

If you have been following me and checking out my recipes and art, you probably noticed that I usually open each post with a little history or explanation on why I think you might like it if I share a particular topic/food with you. I usually wait... to drop a picture on my post --but this pic kind of says it all~

Tonight, as my girls were "gobbling" down their burgers and licking their fingers, my youngest --(she's 12,) said, "Mommy, don't EVER change this recipe; it's the BEST burger!"

When you hear that kind of compliment, you either shout, "hurray, my kids are eating and happy," or you put it on your blog! :-) {I did both!} -wink!

I was experimenting a few years ago with ground turkey, and I came up with this burger idea of making it a Mexican burger. I admit I was a little leery at first of making a burger out of turkey -- could it possibly taste as good as a genuine BEEF burger?

My girls just loved it and we made it one of our go-to meals when we want a burger, but we're wanting something a little lighter than beef.

Here's what got me the smiles tonight:




Ingredients~

olive oil spray or 1/2 T olive oil
1 lb. ground turkey
2 T taco seasoning
1/4 c ground plain tortilla chips
1/4 c medium to hot salsa {I used my homemade version from @Cindylitwin of CoffeeandCarrotJuice.}
slices monterey jack cheese or white refrigerated queso (from ethnic section of dairy in grocery store)
avocado sandwich spread (recipe follows)
mixed lettuce
sliced jalapeno peppers
whole wheat hanburger buns

In a bowl, mix meat, seasoning, chips and salsa using your hands. Make patties --you'll get 5 out of this amount. Place on a plate and chill for 20-30 minutes.

Heat skillet on med-high to high. Spray with olive oil. When skillet is good and hot, place patties in skillet. Do not overcrowd. Do them in batches if needed. Meanwhile, heat oven to 500 degrees.

Drizzle a little olive oil on open buns. Place on baking sheet. Pop in oven for about 5 minutes to toast. (Your rack should be up top.)

Check burgers and flip after about 4 minutes. They should be nicely browned. Cover with lid and continue to cook for about 3-4 more minutes.

When buns come out of oven, place patties on the bottom bun, top with cheese and pop back into oven and broil for 4-5 minutes to melt cheese and finish the burger. Take out and top with peppers, lettuces, and avocado spread. This is a keeper!

Avocado Sandwich Spread ~
1 ripe Haas avocado
1 T sour cream (light)
1 T safflower mayonnaise
1 T lemon juice
1/2 t. sea salt
1/2 t. ground cumin
1/4 t. ground oregano

This is so yummy on these burgers or on veggie sandwiches!

Baked Parmesan Home Fries with Garlic Aioli ~

I have always loved french fries! Now a days, I don't indulge very often, because they are not the healthiest choice I can make for managing cholesterol and fat. 


That said, there are some things you just crave and need once in a while, so I thought why not try making them a little healthier so we can have them more often as a side? My kids were on board with this idea, so we got busy.


First, you will need a large sheet pan with raised sides, a blender, food processor or hand mixer (for the aioli,) and a good knife or mandolin.


Ingredients ~


4 large baking potatoes, washed and dried with skins left on and cut into thick steak-fries about 1/2" thick
2 T olive oil
1/3 c ground Parmesan cheese
1 t sea salt
1/2 t cracked pepper
olive oil spray


Spread cut potatoes out evenly on lightly sprayed sheet pan. Drizzle on olive oil. Sprinkle on salt, pepper, and cheese. Use hands to toss to coat all over and make sure they are spread flat. Bake in a 425 degree oven for about 30 minutes. Turn fries once at the half-way mark or shake pan gently to toss. When they are done baking, let cool a minute and test for salt. Add as needed. Serve with Garlic Aioli ~ YUM!


Aioli Ingredients ~

1 egg yolk (IMPORTANT: make sure you use pasteurized eggs)

2/3 c extra virgin olive oil or safflower oil

2 large or 3 medium cloves garlic

1 T lemon juice

½ t sea salt

¼ t white pepper

Make sure all ingredients come to room temperature before you begin.

In a medium/small bowl, mash garlic and salt together to form a paste. Use a fork or a mortar and pestle –transfer back to bowl or into a blender or food processor.

With your choice of machine running, slowly add the olive oil. Let it go in a skinny stream as slowly as possible.

When it starts to emulsify, add a drop or two of lemon juice. Rotate remaining oil and juice until desire thickness is reached.

Store in refridgerator for a few days with a tight fitting lid.

Avocado and Cilantro Pizza ~Keeping it Simple and Simply Delicious!

Last night I was reading another blogger's comment about getting on a certain "kick" lately for a particular ingredient or a certain type of cuisine. I have to say that often happens to me; because, I think in my mind I want to keep tweaking and improving on dishes I create all the time.

Pizza, for example, is one food I constantly play with and change up my ingredients. There really aren't many limitations with pizza. You can make pizzas savory, sweet, thick, thin, veggie, meaty, cheesy, and Mexican, like my friend, Aggie of AggiesKitchen. She recently inspired me to try making Mexican pizza, and I was able to use her recipe and tweak a little because I didn't have all the original ingredients. My version came out terrific and you can find my version and tribute to Aggie here on my blog.

So this time, I kept it really simple. It was the end of a busy weekend, and I had made #SundaySupper #OscarParty foods for our Sunday twitter party -- and I was at the point that I just wanted to sit and relax for a while. I thought, 'hey, I just made fresh salsa yesterday,' which I got from my dear friend Cindy of CoffeeandCarrotJuice,  (to have on hand as a snack -- my kids love this!) and I could use it to make a Mexican Pizza again. So in keeping it simple, I used a store bought Boboli Whole Wheat Pizza crust this time. They are really quite good in a pinch when I don't have time or feel like making my homemade crust. And while I was looking around my kitchen, I realized I had a nicely ripened avocado, some fresh cilantro, (which I used in my salsa,) and some Mexican blend shredded cheese! I was all set! No need to roast a bunch of veggies this time, I was going to test out the "simple" theory.

So was it good????  Take a look.....

This pizza, according to my daughters, "ROCKED!" Well, now those are words that are music to my ears...so I'm sharing this one as a "kid-lovers" pizza, but don't worry, the adults will love it too!

It's hardly a recipe, but I'm including Cindy's salsa for you --because if you're going to cheat on the crust and keep the ingredients to a minimum, you really want a  quality tasting salsa.

1 regular size Boboli whole wheat pizza crust
olive oil
1 t. dry powdered oregano
1 c. Cindy's salsa
1 1/2 c. shredded Mexican blend cheese
1 large Haas avocado, cubed - bite sized
1 T lemon juice
pinch sea salt
1/2 c loosely chopped fresh cilantro


Preheat oven to 450 degrees. Place crust on a stone and brush on a little evoo and sprinkle on dried oregano. Bake in oven for about 6 minutes. Remove from oven and let cool about 5 minutes.

Using a slotted spoon to eliminate too much juice, spread the salsa over the cooled crust. Next, layer the cheese over the top taking it out to the edge as much as possible. (We like cheese in every bite!)

Put back into oven and reduce temperature to 400 degrees. Bake for about 10-12 minutes until cheese just starts to get a little golden.

Remove from oven and let rest for 3-4 minutes. While pizza is resting, peel and chop avocado. Drizzle with lemon juice and sprinkle on pinch of sea salt. Loosely chop cilantro. Spread both around the top of pizza and cut and serve. It's another winner!!!! And sooo easy!

For the salsa ~

5 fresh tomatoes { or 6-7 Roma tomatoes } (~ I used 1 15 oz. can fire roasted chopped )
1 medium onion, chopped
1 bunch fresh cilantro, chopped
6 – 8 jalapeno’s, seeded and chopped { depending on how hot you like it }(I used 3 previously roasted whole jalapeno's, chopped.)
1 bunch fresh cilantro, chopped
1 – 28 ounce can tomato sauce (I used 1 small 7 oz. can tomato sauce)
1 – 28 ounce can crushed tomatoes (I used San Marzano whole, peeled)
juice of one lemon
2 – 3 garlic cloves, chopped
salt, to taste (plus 1 T. ground cumin and 1 t. ground oregano)

…….

Chop fresh tomatoes, onion, cilantro and jalapenos with a food chopper { or you can process in a food processor or blender for just a few seconds }.

Add tomato sauce, crushed tomatoes and lemon juice.  Stir. Then add garlic and salt to taste. You can also add a little sugar for sweetness!

#SundaySupper #OscarParty ~Extremely Decadent and Incredibly Easy Puffed Pastry with Brie and Goat Cheese Stuffing ~

For this year's Oscar party, the #SundaySupper #OscarParty culinary artists from #AroundTheFamilyTable are offering up a plethora of enticing and winning party fare! We are sharing recipes for the most dazzling appetizers and exciting beverages to enhance the party experience! We will be watching the Oscars and sharing our culinary treats with friends and family! Hope you'll join us!!!

We also have our own nominees and winners:

Soooo.....THE NOMINEES ~ Recognizing this Year's Best "Apps"

Best Cocktail goes to  Angie from  Big Bears Wife  with her Vanilla Whipped Creamsickle Cocktail

Antipasto in the Leading Role goes to  Jen from Juanitas Cocina  with her Homemade Ricotta & Antipasto Platter

Appetizer in Foreign Language goes to Rashmi from Primlani Kitchen  for her La Vita e' Bella Crostini ~ Ricotta Roasted Squash & Sage Crostini Paired with Midnight in Paris Cocktail with Champagne Pomegranate

Appetizerography goes to Valerie from Val's Food and OrArt with her Extremely Decadent and Incredibly Easy Puffed Pastry with Brie & Goat Cheese Stuffing and her Hugo in the Tropics Harry Navel

Appetizer in Supporting Role goes to Renee from Magnolia Days  with her Baked Goat Cheese in Tomato Sauce

Directing in the Kitchen goes to Liz from That Skinny Chick Can Bake with her Gourgeres and Cream Puffs, Parisian Cheese Puffs, Midnight in Paris

Short Appetizer goes to Launie from Teeny Tiny Kitchen for her Tamari Chex mix with Almonds

Appetizeriss in Leading Role goes to Isabel from Family Foodie  for her Intensity Academy Iron Shrimp


Best Special Effects for the most beautiful Garlic Chicken Puffs goes to Nicole from TheDailyDish

We had so much fun with this Oscar Party! On to my brie...

This brie recipe is fabulous! It's savory -- while very often, brie recipes are sweet. I prefer the saltier side of life myself. This is layered with yummy savory ingredients and wrapped with puffed pastry... a rich and impressive treat!

Ingredients ~

1 sheet puffed pastry, thawed
1 7-8 oz. wheel brie with rind left on
1 1/2 c. chopped portabella mushrooms
2 T. fresh chopped thyme
2 T. dry vermouth
pinch sea salt and cracked pepper
pinch ground nutmeg
1/4 c. toasted pine nuts
1/3 c. crumbled goat cheese
1 T butter
1 egg, beaten
olive oil spray


Thaw pastry to room temp --about 40 minutes.  Flour surface and roll out to 1/16" thickness.

Slice the brie wheel in half like a hamburger bun. Be sure to leave the rind on. Place the bottom half on the pastry.

In a medium skillet, heat a little olive oil and saute mushrooms and thyme on medium-high for about 2 minutes. Add vermouth to deglaze and cook another 2-3 minutes until evaporated. Season with salt and pepper and nutmeg. Remove from heat and cool a few minutes.

Layer mushroom mixture over the half of brie that you placed on the puffed pastry. Sprinkle on crumbled goat cheese. Top with toasted pine nuts. Top with the other half of the brie and press gently. Pull pastry up and around the brie. Brush edges with beaten egg. Press with fingers to seal the pastry tightly around the brie. Turn over so the seam side is on the bottom. Put a few knife slits in the top. (Make sure your oven rack is on the lower rack level. ) Place in a baking dish and bake for 5 minutes at 400 degrees. Turn down heat to 325 and continue to bake for about 30 minutes. Remove from oven, brush on a patty of butter, and let rest, covered loosely with foil for 15-20 minutes before cutting. Very elegant!!!!

#SundaySupper #OscarParty ~ HUGO in the Tropics Hairy Navel ~

This week was fun to plan for a #SundaySupper party celebrating the talents of our Hollywood actors and actresses! This #OscarParty, we decided to stick with "party" foods -- appetizers and yummy cocktails! For my starter beverage, I am introducing a spin on a Fuzzy Navel --the "HUGO in the Tropics Hairy Navel. This is a little more "juiced up" version of the Fuzzy Navel, one of my favorites!

I hope you enjoy all the fun foods and beverages put together this evening by our talented Triberr family!

Get your shaker out! Fill it with crushed ice. Add 1 shot premium vodka, 1 shot peach schnapps, 1/2 shot strawberry schnapps, 1 T. coconut cream, juice of two oranges, 1/4 c pineapple juice. Shake until frothy. Pour into chilled glass and garnish with orange and strawberry. YUMMY!!!! (If oranges do not give off enough juice to top off an old fashioned glass, add another orange, juiced, or top with bottled non-pasteurized organic OJ.)
Cheers!

For more yummy drinks and appetizers, check out the following links! We had so much fun putting this together!

Soooo.....THE NOMINEES ~ Recognizing this Year's Best "Apps"

Best Cocktail goes to  Angie from  Big Bears Wife  with her Vanilla Whipped Creamsickle Cocktail

Antipasto in the Leading Role goes to  Jen from Juanitas Cocina  with her Homemade Ricotta & Antipasto Platter

Appetizer in Foreign Language goes to Rashmi from Primlani Kitchen  for her La Vita e' Bella Crostini ~ Ricotta Roasted Squash & Sage Crostini Paired with Midnight in Paris Cocktail with Champagne Pomegranate

Appetizerography goes to Valerie from Val's Food and OrArt with her Extremely Decadent and Incredibly Easy Puffed Pastry with Brie & Goat Cheese Stuffing and her Hugo in the Tropics Hairy Navel

Appetizer in Supporting Role goes to Renee from Magnolia Days  with her Baked Goat Cheese in Tomato Sauce

Directing in the Kitchen goes to Liz from That Skinny Chick Can Bake with her Gourgeres and Cream Puffs, Parisian Cheese Puffs, Midnight in Paris

Short Appetizer goes to Launie from Teeny Tiny Kitchen for her Tamari Chex mix with Almonds

Appetizeriss in Leading Role goes to Isabel from Family Foodie  for her Intensity Academy Iron Shrimp


Best Special effects goes to Nicole from TheDailyDish for her beautiful Garlic Chicken Puffs

Do Grits Get a Bad Rap? ~ Are They Good for You?

Do grits get a bad rap? What exactly are grits? Are they good for you?

Let me start by saying that I do think grits are underrated; they can offer valuable nutrients and be extremely tasty if prepared well.  Grits are tiny fragments of kernels of corn that have had both the bran and the germ removed.  They not as nutritious as some other cereals, like oatmeal –but they do offer some benefits. Grits traditionally started with corn that is soaked to remove the outer hulls. What's left behind is called hominy. The hominy is then dried and ground into grits. For the most nutrients, you want the hominy grits.

Hominy grits are very smooth when cooked and can pick up the flavor of just a small amount of some tasty additions like butter, bacon, cheese, or gravy.  For those who cannot tolerate oats, here is a warm cereal alternative.


Stoneground grits have not been treated. They are simply ground and the husks are sifted out. Since they include the entire germ, they need to be refrigerated and used fairly soon for best results." 

On a positive note, a cup of enriched quick grits, cooked with water and with no salt added, has no cholesterol, no sodium and only a trace of fat. This information comes from figures on nutritional values prepared by the United States Department of Agriculture.

When we talk about the grits being enriched, it means certain nutrients have been added, one of which is folate –which has been studied as a preventative for birth defects in cases of spina bifida.

Grits also contain thiamin, riboflavin, niacin and iron and one serving has 2 g of fiber and 3 g of protein, as well as small amounts of other vitamins and minerals. 


So now I’m going to show you how to put some additional taste into your grits and still reap the benefits of a light and healthy warm breakfast food!

Here's what I do to make grits that my family loves and asks for repeatedly!

In a medium sauce pan, pour:
1 1/2 c water
1 1/2 c skim milk
1 t. sea salt
1/2 t. cracked pepepr

Bring this to a gentle boil. Pour in
3/4 c. Quaker Grits and stir. Reduce heat to low -med-low. Continue to stir until they start to thicken. When the grits start to coat the spoon, add 1 T butter. Stir to incorporate. Let rest a minute to continue getting thick and serve.

 My girls sometimes add a t. extra butter so it melts on top of their serving. We have these sometimes with eggs and sometimes with sausage. They are terrific with a little cheddar thrown in and/or a little salsa. We make them using a little half and half (fat free) when we make Shrimp and Grits.

These little gems are really quite good AND good for you! Give them a try! 

Fridays During Lent ~ Meatless Meals: Roasted Butternut Squash Soup ~

Growing up celebrating traditional Catholic beliefs has been a deeply rooted part of my faith life. I teach in a Catholic school where both my girls attend. Being able to practice our faith daily in an environment where others are able to join in the community of faith is a special gift --truly uplifting! I just had to share a little of what I have been feeling this beginning of the lenten season.

At mass this Ash Wednesday, Fr. K spoke of what it meant to sacrifice or give up something during lent. He talked about how the pretzel was a symbol used thousands of years ago during lent. The monks would go around giving pretzels to the townspeople as a symbol of "simplicity and prayer". The crossed formation of the pretzel was in fact the way people prayed --with arms crossed over the chest. Fasting was a huge practice in keeping rooted to the commitment of prayer and sacrifice.

As father talked about the ashes being a sign of cleansing because they are used to make soap --(the astringent property is a cleaner,) he also talked about how we should focus internally on purity, and selflessness --in our spiritual relationship. I thought his discussion was really meaningful, so I wanted to share. My girls and I decided we would either give up something that we felt was truly difficult to go without having, or we would do something special to promote our commitment to our Heavenly Father.

One thing we decided to start with was to simplify our Friday meals. During lent, we are going to try to keep it very minimal with simple soups and/or sandwiches. We will take our nourishment in more contemplation and prayer. During this season of reflection and growth, we wish everyone a fulfilling and joyful Lenten and Easter experience!

Roasted Butternut Squash Soup ~ 
(This recipe was adapted from a similar version by Michael Chiarello from a 2007 program on Easy Entertaining)

Ingredients

1 T extra-virgin olive oil

1 T butter

1/2 cup (1/4-inch) diced onion

1/4 cup (1/4-inch) diced celery

1/4 cup (1/4-inch) diced carrot

1/2 t. cinnamon

2 T white wine

Fumme de Sel (smoked sea salt)

Freshly ground black pepper

4 cups low sodium organic vegetable stock

1/2 teaspoon ground coriander

pinch of nutmeg

3 1/2 cups butternut squash cut into 1 inch pieces

olive oil

1/2 cup half-and-half or milk {I used fat free half and half}

Directions

On a large baking sheet, place the cubed squash. Drizzle on olive oil and salt and pepper. Bake at 400 degrees for about 25-30 minutes -- until edges get browned and caramelized. You should shake the sheet a couple times to keep the squash evenly roasting.

While squash is roasting, heat the T. of olive oil and T of butter in a medium dutch oven over medium heat until hot. Add the onion, celery, carrot, and cinnamon and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the vegetable stock and the coriander and nutmeg and bring to a boil. Simmer for several minutes. Remove squash from oven and stir into broth, then simmer gently to let the flavors meld, about 10 minutes.

Puree the soup in a blender until smooth. You will likely have to do this in 2-3 batches depending on your blender. Just transfer to a bowl as you work with the batches.

Return the soup to the pan and reheat gently. Add the half-and-half. Taste and adjust seasonings. Serve with a dollop of yogurt and toasted pumpkin seeds or pine nuts, along with some crusty artisan bread.

Soothing Italian Chicken Noodle Soup ~ Cold Weather Cold Season Remedy!

Since my oldest was home sick today, I decided to make up a batch of chicken noodle soup to try to combat all the bugs we've been fighting lately! With the weather being so unseasonably mild, we are not able to "kill" off any germs -- just keep them partying all over the school and dancing from kid to kid to teacher to ... well you get the picture!

Recently, my friend @Ssunithi (Sue) posted some facts about the true value of chicken noodle soup as a home remedy for fighting sickness. I remember having actually read proof of this before, but her post with various cures listed as "immunity boosters, etc., " Sue sparked my interest and made me want to care for my daughter today with the best thing I could give her -- fresh, organic, chicken noodle soup --with an Italian spin...

Boy did this one smell awesome as I cooked everything! Both daughters were asking, when, when, when can we have some!!! And I must say that the taste lived up to its intensely satisfying aroma!

Ingredients ~

ITALIAN CHICKEN NOODLE SOUP

(My version)

1 (2 - 3 lb.) chicken

6 ribs celery, cut in med., diced

1 large sweet onion, cut in med., diced

1 sm. carrot, cut fine

1 15 oz. can fire roasted tomatoes

4 cloves garlic, chopped finely

2-3 sprigs Italian parsley, chopped

2 tbsp. olive oil (or vegetable oil)

1/2 lb. fettucini, broken in 1" lengths or noodles of your choice--I used a 12 oz. bag whole wheat wide noodles {high fiber choice!}

Salt & pepper to taste

A T each of thyme leaves, rosemary leaves

1 t. dried ground oregano

1 t. dried Herbs de Provence

2 T fresh chopped basil

2 T Better Than Bullion Chicken condensed stock

1. Place chicken in an 8 quart Dutch oven and cover it with cold water. Season with salt and pepper, add the bay leaves and bring to a simmer. Cook on low – medium low for about an hour.

2. While chicken is cooking, cut the celery, onions and the carrot. In a sauce pot, begin sauteing vegetables in a couple tablespoons of olive oil. When the vegetables are transparent, add the chopped garlic, let it saute until it begins to impart its aroma (but do not brown), then add the chopped parsley and let it cook several seconds. Add all the other seasonings at this point, except basil -which you add at the very end when combining veggies and chicken and noodles in stock.

3. In the meanwhile, {core the tomatoes, if using fresh} and place in the pot with the chicken, poach a minute or two, remove from the pot and peel tomatoes and chop. Place in a dish and reserve.

4. Chicken should be cooked by now. Remove, plunge in cold water, remove skin and debone chicken, cut into bite size pieces. Hold until needed.

5. Return chicken stock to a boil--adding the Better Than Bullion Condensed stock seasoning, and cook noodles in the stock until firm --about 7 minutes. Remove from heat.

6. Combine the sauteed vegetables, the tomatoes and the chicken all together with the noodles and the stock. Simmer until the soup has reached its full aroma--about 10 more minutes. Do not over cook the noodles. Taste and adjust seasonings if needed.

Rich and Creamy Broccoli Soup ~

There is nothing more extravagant than a creamy bisque like soup. I just love this type of soup in the winter! I usually serve mine with a salad, but tonight we had a cheese stratta that really hit the spot on a cold evening. {Look for stratta coming soon...}

This is pretty simple, but it is so very elegant and can certainly be served as a first course when entertaining. What you need ~

1 12 oz. bag of broccoli florets, cleaned
1 T sea salt
1 small shallot, finely chopped
1 clove garlic, pressed
1 T butter
dash olive oil
1 1/2 c. vegetable stock or chicken stock
1 c. fat free half and half
1/2 c heavy cream
3 sprigs fresh thyme, chopped
1/2 t. cayenne pepper
sea salt and cracked pepper to taste
1 c. shredded cheddar, plus some for garnish


In a large pot of boiling salted water, blanch broccoli. Drain and set aside.

In a medium -small skillet, melt the butter with olive oil. Saute shallot for 2-3 minutes. Add garlic and cook stirring one more minute. Removed from heat.

In a blender, place the broccoli, shallot, garlic, and stock. Puree for 30 seconds to a minute, depending on whether you want it completely smooth or a little chunky.

Transfer back to the pot you blanched the broccoli in and add the half and half, cream,  thyme, and seasonings. Bring to a gentle boil and turn down heat. Add the cheese and taste for seasoning. Serve with a sprinkle of extra cheese on top.

Adult Grilled Cheese ~

Who doesn't like a grilled cheese sandwich? As a kid, I remember mom making grilled cheese with a slice of Kraft American cheese on two white pieces of bread. She used butter to fry them in her cast iron skillet, and she always served them with Campbell's Tomato Soup on a rainy day. :-) And to this day, it feels "right" to serve this simple meal to my kids on a rainy day!

As I grew older, I moved to whole wheat breads, and I switched to cheddar and enjoyed mine with a little mustard on the inside. I still used butter for grilling -- a MUST!

Now that I have learned so much more about grilled sandwiches, I like to add all sorts of things to our grilled cheese. Sometimes, for the girls, it's ham and cheese with mustard. For me, I love veggies! And I'm always experimenting with different ways to play with my grilled cheese.

This was a cold and gray day today, so I pulled out the homemade loaf of dense white bread I baked earlier in the morning, and got busy creating! Here is what I came up with; and, I know this is going into my "favorites" file now...

{If you don't have a fresh baked loaf, use any firm bread, such as sourdough or artisan.}

Ingredients ~

2 slices homemade dense bread, sliced medium (thickness)
1 T safflower mayonnaise (Hain)
2 slices Gruyere cheese -- 1/8" thick
3 1/4" strips grilled or roasted red pepper
2 slices 1/8" thick heirloom tomatoes
small bunch of baby arugula and baby spinach
sea salt
cracked pepper
fresh dill weed
olive oil
butter

Pre-slice and prepare the veggies and cheese. Lay out the bread on a board and spread mayo on both slices. Layer the cheese, followed by the peppers and tomatoes. Sprinkle on sea salt, pepper, and dill. Layer on greens. Press top slice of bread over greens. Butter with soft butter to spread on outside of top slice of bread. Heat skillet with a drizzle of olive oil. Let it smoke and then lay the butter side sandwich in the skillet. Take a little more butter and spread on the other side now on top. Cover and turn down heat to medium low. Sear for a couple minutes and check the bottom. If it's golden, flip sandwich. press with spatula,  and cover with lid again. Now let it cook on low for about 3 minutes to melt the cheese thoroughly. This was divine with a bowl of roasted mushroom bisque -- {posted earlier on this site...} Enjoy - a meatless meal for Lenten Fridays!

Simple Homemade Bread ~ And Why it's BETTER than Commercially Baked~

My first loaf of homemade bread! My girls and I were jumping up and down when it came out looking and smelling so good! I reverted myself back in time and did this loaf exactly as my grandmother did -- by HAND! Now I know why grandma had such nice muscle tone in her arms! Baking was hard work without all the gadgets and equipment we take so much for granted in this day and age!

Why, you might ask, did I choose to make my bread the "old fashioned" way? Well, I was searching the internet on bread recipes and looking for the most easy-to-understand and EASIER-to-make bread, and I came across an article {http:www.thesimpledollar.com } on the benefits of making your own homemade bread --both from a cost perspective as well as a health one.

Below is an excerpt from the link that I found both inspiring and interesting, and what made me really think about how simpler times made for healthier lifestyles... so I went back in time this morning. :-)

"The Problems With Industrial Bread

Most people in the United States today view the bread purchased at the supermarket as what bread should be. The actual truth is that the bread you buy in the supermarket has the texture and substance that it has for one reason and one reason alone: so that it can be made on an industrial scale and not grow “old” on the shelf at your supermarket.

There are two big explanations for this. The industrial scale process is designed to maximize profit while still producing an edible loaf of bread on the table. This is done by using an excessive amount of yeast in order to create lots of air bubbles in the bread, hence the “light” texture of store-purchased bread. It also allows for the use of lower-quality grains because of this yeast abundance, thus the bread is far from nutrient-rich. In the United States, most recipes are trade secrets, but in the United Kingdom, the standard recipe, known as the Chorleywood Bread Process, is widely known. The goal of this process is to make a loaf of bread as cheaply as possible, foregoing flavor, nutrition, and texture along the way.

The other bothersome part of industrial breadmaking is the appearance of a healthy dose of preservatives. These preservatives are there solely to extend the shelf life of the bread, again reducing costs for the manufacturer. Every time you eat a piece of store-purchased bread, you’re getting a healthy dose of preservatives with each bite.

Take a look at the ingredient list from a loaf of Home Pride butter top honey wheat bread, a fairly standard store-purchased loaf in my area. I bolded some of the ingredients.

Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), “B” vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), water, sweetener (high fructose corn syrup or sugar), yeast, wheat bran, whole wheat flour, wheat gluten, molasses. Contains 2% or less of: soybean oil, salt, sweet dairy whey, butter (cream, salt, enzymes), maltodextrin, honey, corn syrup, calcium sulfate, soy flur, dough conditioners (may contain: dicalcium phosphate, calcium dioxide, sodium stearoyl lactylate, ethoxylated mono and diglycerides, mono and diglycerides, and/or datem), yeast nutrients (may contain: ammonium sulfate, ammonium chloride, calcium carbonate, monocalcium phosphate, and/or ammonium phosphate), cornstarch, wheat starch, vinegar, natural flavor, beta carotene (color), enzymes, calcium propionate (to retain freshness), soy lecithin.

That’s what a slice of store-purchased bread contains."

So, I looked in my pantry and fridge, and this is what I used to make my first homemade loaf of bread ~

Ingredients ~
1 pkg. Rapid Rise Dry Yeast
3 c. AP flour
2 T. melted butter
1/4 c. warm milk
1/3 to 1/2 c. warm water (120 degrees)
5 t. raw sugar
1 t. salt

Note: my recipe is different than the one provided at  {http://www.thesimpledollar.com } merely because I had the Rapid Rise yeast instead of regular dry yeast on hand, and I used raw sugar instead of white sugar. I plan to try the one that inspired me here when I get regular yeast to compare. My bread was a dense bread, which was fabulous, but I would like to see the difference --in a lighter airier bread.

Ok my bread calls for mixing the dry ingredients with the yeast in a bowl. Then heat the liquids to about 120 degrees and combine with the dry. Stir or use a stand mixer with a dough hook, (I was toning my arms today!) until it comes together and forms a ball. Take out and knead on a floured surface for a few minutes until it gets nice and elastic-like. Roll into ball and place in a greased bowl. Cover and rest for 10 minutes. Take out and roll into whatever shape you like and place in lightly sprayed loaf pan. Cover with dish towel again and rest for 1 hour. Remove cloth and bake at 400 degrees for about 35 minutes. Remove from pan immediately and let rest on a wire rack. Slice and serve. Heavenly homemade bread is really SIMPLE! 

Almond Crusted Grouper with Lemon Beurre Blanc ~ #SundaySupper~

I love grouper! Today, I was able to get some beautiful thick grouper steaks at the market, so I decided on a simple but elegant fish dinner for my family's #SundaySupper! I am constantly looking for ways to introduce more fish into our diet, but with picky eaters it can be challenging at times. Grilling fish is usually the best way to get my girls to eat it, but in the winter here in Virginia that often poses a challenge for me. {Too cold!!!}

Today, I played with a pan searing technique and simple sauces. If you have picky eaters, try adding sauces to your meals. Something about a silky sauce drizzled over a beautiful piece of fish inspires my girls to want to try it; and with this one, we got a winner! I'm sharing the sides here today as well: roasted green beans with thyme and hazel nuts, and portabella mushrooms with pancetta and Gruyere cheese. ~

Ingredients ~
4 (8 oz.) thick grouper or snapper steaks, rinsed and patted dry
1/2 c. unpeeled slivered almonds
1/2 t. allspice
1 t. sea salt
1 t. fresh ground pepper
1/2 t. cayenne pepper
1 heaping t. ground cumin
1 t. smoked paprika
1/4 c. olive oil
3 T white wine
juice of half a lemon (about 2 T.)
2 T. butter
1/4 c. cream
sea salt to taste
1/8 c. flat leaf parsley



Start off by rinsing the fish and patting dry. Set aside.

In a food processor or a small hand held chopper, process the almonds until very fine, but not enough to form a paste.

Mix processed almonds with the spices in a shallow dish or pie plate. Lay the fish into the crust mixture and pat to coat rather thickly on both sides of the fish.

Meanwhile, heat a medium to large skillet on high heat with the olive oil until the oil just begins to smoke. Place steaks in the skillet and sear on the first side for about 1 minute, and then turn down to medium heat and continue searing for another 3-4 minutes. Carefully turn fish and and sear the other side for another 4 minutes. Remove fish to a shallow baking dish and place in preheated oven (400 degrees) for about 10 minutes--depending on how thick. While the fish is finishing in the oven, deglaze the skillet with the wine. Cook for a minute to reduce. Add lemon juice and continue to reduce to not quite half. Add butter and swirl the pan to incorporate. Finally add the cream and mix gently. Bring to a gentle boil, taste for salt,  and then remove from heat. Spoon over the fish and sprinkle with parsley. Serve with these sides listed below for a complete #SundaySupper meal:

Roasted Green Beans with Thyme and Hazel Nuts ~

1 (10 oz.) bag prewashed and cut green beans (if you don't want to or don't have time to snap your own!)
2 T. olive oil
2 T. fresh chopped thyme
1/3 c. hazel nuts
sea salt
cracked pepper

On a large sheet pan, spread the beans out and drizzle with olive oil. Scatter on the thyme and sprinkle with salt and pepper. Spread the hazel nuts around. Using your hands, mix everything and respread to keep one even layer. Roast in a 400 degree oven for about 20 minutes, shaking the pan after 10 minutes to get the beans evenly caramelized.

Pancetta and Gruyere Cheese Stuffed Portabella Mushrooms ~

2 large portabella mushrooms, wiped clean with a paper towel
olive oil
2 T butter
1/2 c. pancetta, cubed tiny
1 shallot, chopped
1/2 c. Panko bread crumbs
salt and pepper
2 thick slices Gruyere cheese (large enough to cover the tops of the mushroom)

Brush mushrooms with olive oil and place on small sheet pan. Roast for 10 minutes at 400 degrees and remove. Drain excess liquid.

In a small skillet, melt butter and add the shallot and pancetta. Saute until the meat gets crispy and the shallot is soft.  Turn off heat and add the bread crumbs and a pinch of salt and cracked pepper. Spoon mixture into mushrooms and top with cheese. Bake another 10 minutes until cheese melts and starts to bubble.

Note: the version in the picture above shows this dish using goat cheese, which is all I had on hand when I made these today. The goat cheese doesn't melt as evenly as the Gruyere, but is very tasty as well.

Berry Colada Pineapple Smoothie ~ Sunday Morning Pick-Me-Up!

With all the smoothie combinations out there, here is one that I adore because it is packed with the flavors of the tropics and yet, it can be made anytime with the help of frozen berries and coconut milk. You don't have to go to the tropics to enjoy this frozen breakfast treat!

I use fresh oranges for part of the liquid in this smoothie, and this time of year the oranges are really at peak! The vitamin C helps to naturally combat those winter head colds. The berries -- blueberries, black berries, raspberries, and strawberries are full of antioxidants and blueberries are a proven "brain" food that can aid in memory enhancement. The bananas provide the potassium and work as a natural fiber for good digestion. Coconut milk is a natural wonder for healthy skin. This smoothie not only keeps you "smarter," it assists with beauty and skin health... so drink up this loaded beverage and feel good about yourself!

Ingredients ~

• 2 medium bananas, quartered
• juice of 3 naval oranges
• 1/2 c. coconut milk
• 2/3 c. frozen mixed berries
• 2/3 c. frozen or fresh chopped pineapple

Place all ingredients in a blender and blend until creamy! If you want to make it festive, squirt a little dollop of light Ready Whip topping on top. 

Celebrate the Taste of Mardi Gras! Shrimp and Turkey Sausage Jambalaya ~

I've always wanted to actually go to Mardi Gras! One of these days I'll get there, but until then, my family will continue to celebrate with some traditions of Mardi Gras -- wearing our beads, baking the king cake, and eating Cajun foods! We LOVE spicy in our house, and though this is not an over the top spicy dish, it really is a warm fulfilling cold night meal to satisfy the craving for some comfort food! I also like that my version is a lighter fare using turkey sausage rather than a traditional fattier pork sausage. The cajun flavors are really present --you can't go wrong with this jambalaya!

My girls LOVE this dish -- hope you do too!

Ingredients ~

olive oil and butter
1/2 (14 oz.) package butter ball turkey sausage, halved and sliced
1/2 lb. medium shrimp, cleaned and tails removed
1 small sweet onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
2 ribs celery with leaves, chopped
2 cloves garlic, pressed
3 T white wine
1/2 c water
1/2 c clam juice or fish stock
1 (14.5 oz.) can fire-roasted tomatoes with juices
1 small can tomato sauce
2 T tomato paste
2 t. sea salt, separated
cracked pepper
1 t. red pepper flakes
1 t. ground oregano
1 T Worcestershire sauce
cooked brown rice

Directions:

Get the rice going because it takes about 45 minutes.

In a large dutch oven, saute veggies in 1 T butter and 1 T olive oil. Season lightly with sea salt and cracked pepper. Add garlic and cook another minute.  When translucent, remove to bowl and set aside.

In same pot, put another drop of olive oil and a pat of butter. When it's bubbling, add sliced sausage. Brown and get it good and caramelized. Deglaze with the wine. ADd the cooked veggies back into the pot. Add tomatoes, sauce, paste, seasonings, water, clam juice and Worcestershire. Stir and bring to bowl. Turn down and simmer for 20 minutes.

Taste for seasonings and adjust for salt if needed. Add shrimp. Cook 2 minutes until just pink. Add cooked rice (about two cups) and stir. Cook another two minutes on medium low. Serve with crusty bread. I made a focaccia -- which the girls loved!

A taste of Mardi Gras ~ EASY!!!

Pizza Pizza!! {Not Little Caesars!} But "Aggies" ~

Pizza is one of those dishes that I constantly work with and tweak. And for the most part, I've been extremely pleased with my years of trial and error, because I have the crust down pretty darn perfect now, and I have a repertoire of varieties up my sleeve --depending on the cravings of my family! I have tried everything from traditional - red sauce, white pizza, pesto pizza, dessert pizza, to taco pizza. For my girls, I've done the taco pizza with taco meat and all the typical taco toppings -- loaded with cheese -- which they always love, but I was so pleased to get a "fresh" look at Mexican Pizza from Aggie of AggiesKitchen! I played with the veggies that I had on hand and made a version of Aggie's pizza that was really delicious! It would be perfect with a margarita, but it was a school night and my girls didn't think they needed any alcohol -- JUST KIDDING! :-)


I also took a tip from Aggie and grabbed a pizza crust from my bakery since it WAS a school night and I was not looking to spend huge amounts of time in the kitchen, what with the homework and no margaritas! LOL!


Anyway, thanks to Aggie, I tried yet another type of pizza that is a lighter and healthier version of my taco pizza -- so here's what I did:

I preheated my oven to 425 degrees.


Ingredients ~

• Pizza dough
• Olive oil
• 1 t. ground cumin
• 1 t. ground Mexican oregano
• 1 t. smoked paprika
• 2/3 c. fresh salsa {I used Cindy's recipe from {CoffeeandCarrotJuice}
• 1 red bell pepper, roasted
• 1 medium sweet onion, caramelized in olive oil and sea salt (about 15 minutes -- on medium high, stirring frequently)
• 3 fresh jalapeno peppers, roasted in olive oil, sea salt, and lemon juice at 400 degrees for 25 minutes) I did this earlier--and I roasted a bunch and froze the rest.
• 1 small can sliced black olives, drained
• 1 small can green chiles, drained
• 1 c. extra sharp cheddar cheese, grated
• 1/2 c. Pecorino Romano, grated
• red pepper flakes

First, I rolled out the dough and dusted my stone with a little corn meal. I popped the stone in the oven to get warm first. (10 minutes)


Then I roasted some fresh jalapenos on a sheet pan, drizzled with olive oil, sea salt, and lemon juice for 30 minutes at 400 degrees. Remove from oven and set aside. Slice into rings when cool enough to handle. Meanwhile, place the dough on the hot stone and spread carefully to the edges without burning your fingers! Be careful -- use a dough roller to be safe. I was drinking wine, so my fingers handled it ok! Brush crust with olive oil and sprinkle on seasonings: cumin, oregano, paprika, salt, and pepper. Bake at 425 degrees for 10 minutes to crisp the edges.


Remove from oven. Top with salsa. Follow with the cheddar and the cooked veggies and olives and chiles. Sprinkle on the Romano. Bake in 425 degree oven for 15-20 minutes until bubbly. Let rest for 10 minutes. Cut and serve. This was YUMMY! We had this with a light avocado, tomato, cilantro salad with cumin and lime mayonnaise. Enjoy!

#RomanceDinner #SundaySupper ~ Silky Smooth Smoked Oyster Pate ~

For our #AroundTheFamilyTable #RomanceDinner #SundaySupper Valentine's theme, I decided to go with things that were nutty or smoky in flavors. My other contribution, Roasted Creamy Mushroom Bisque with Caramelized Onions and Creme Fraiche is definitely on the nutty side of this romantic dinner theme. And it is both rich and earthy.

So -- after making the bisque --I was thinking that I really enjoy pate, and I think it just screams "romantic appetizer" when paired with a nice wine or champagne such as the one offered by Eileen of Wine Everyday ,who happens to be showcasing her mixologist skills by creating champagne cocktails using Biltmore's Pas de Deux, Methode Champenoise - Sec.
-- So why not include a pate with my bisque? And this goes along well with the heavenly appetizers offered by Renee Dobbs of Magnolia Days  who is making a Mediterranean inspired appetizer - Shrimp Arnean.  Aromatics like celery, green onions, & parsley infuse into the shrimp overnight to create an ideal refreshing start to your special evening. And wait! There's more! Donna of Cookistry loves Cheese, glorious cheese (who doesn't). She is making her lovely Pimento Spiced Cheese Balls, perfect for spreading on crackers.

Sunithi Selvraj of Sue's Nutrition Buzz is wooing us towards healthy choices with her Pink Heart Healthy Grapefruit Pomegranate Salad.

Rashmi of The Primlani Kitchen  is making her delightful Osso Buco with Gremolata and Saffron Risotto. This one is a romantic winner!

Nicole from NicoleHCookis indulging us with her Pink Champagne Cupcakes with Strawberry Champagne Frosting - pink, delicate flavor, hint of champagne; do I still need to eat dinner?

Isabel from Family Foodie is making her smooth & silky Portuguese Style Chocolate Mousse ~ the PERFECT ending!

Ok --now that I've hopefully got you excited to start cooking, let's talk Pate!!!

I realize not everyone is into the liverish taste of chicken liver pate. I am definitely a lover of the stuff, but I have a strong palate that relishes intense flavors. Believe it or not, this smoked oyster version is not nearly as intense as the chicken liver pate, but it packs a great punch with a subtle taste of oyster along with a strong smoky rich flavor. What's not romantic about this I ask???? It's a spread (oh yeah) and it's loaded with an aphrodisiac, OYSTERS (oh my!) and it's smoky -- I'm thinking romantic corner in an old fashioned bistro with candlelight and a roaring fire... Are you picturing this yet????

Ok -- I am fantasizing --back to the recipe!

1 can garbanzo beans, drained

1 T. lemon juice

1 T. mayonnaise

1 t. Dijon mustard

1 T. capers, drained

2 t. anchovy paste

1 t. smoked paprika

dash liquid smoke

½ t. fumee de sel or sea salt

1 (8oz. ) brick room temp 1/3 less fat cream cheese

2 (3.75 oz.) containers fancy whole smoke oysters {I use Crown Prince}

few mint leaves for garnish (minty fresh breath -- kisses!)

In a food processer, place the garbanzo beans and lemon juice. Give it a good mix. Add the mayo, mustard, capers, and anchovy paste. Mix again until it starts smoothing out. Add seasonings. Mix. Add cream cheese. Mix again. It will be really smooth by now. Add the oysters and pulse a few times. Then mix until smooth. Garnish with chopped mint leaves and serve on crackers. This yummy pate may be frozen. It’s another aphrodisiac-like Valentine’s food! Enjoy with someone you love! xoxoxoxo

#RomanceDinner #SundaySupper ~ Money-Back Guarantee Aphrodisiac Bisque ~ Well...ALMOST!

For our #AroundTheFamilyTable #RomanceDinner #SundaySuper, our gang of culinary artists put together a fabulous meal that would be ideal for a romantic Valentine's dinner. First off, Eileen  Gross of Wine Everyday is showcasing her mixologist skills by creating champagne cocktails using Biltmore's Pas de Deux, Methode Champenoise - Sec.


We are offering up yummy appetizers sure to seduce -- Donna of Cookistry is making her lovely Pimento Spiced Cheese Balls, perfect for spreading on crackers and Renee Dobbs of Magnolia Days  is making a Mediterranean inspired appetizer - Shrimp Arnean.  Aromatics like celery, green onions, and parsley infuse into the shrimp overnight to create an ideal refreshing start to your special evening.


Next I { Val's Food and or Art }am keeping with a smoky, nutty, and aphrodisiac theme and making Roasted Creamy Mushroom Bisque with Caramelized Onions & Creme Fraiche and Smoked Oyster Pate.

Sunithi Selvraj of Sue's Nutrition Buzz is wooing us towards healthy choices with her Pink Heart Healthy Grapefruit Pomegranate Salad.

Our spectacular main course is being created by our friend, Rashmi of The Primlani Kitchen ; she will be making Osso Buco with Gremolata and Saffron Risotto. Does this taste of ROMANCE, or what???

Valentine's is a MUST HAVE DESSERT kind of day ~ so of course we've pulled out the best romantic ideas with Nicole from NicoleHCook indulging us with her Pink Champagne Cupcakes with Strawberry Champagne Frosting - pink, delicate flavor, hint of champagne; do I still need to eat dinner?

And I don't know of anyone who can resist a rich and decadent sweet treat like the one Isabel from Family Foodie is making: smooth and silky Portuguese Style Chocolate Mousse. Serve this one for the perfect ending to your romantic dinner ~ 

Get ready to warm the heart and please the senses of that special someone. Food is definitely an expression of love and these items were created with love and care to ensure that you have the very best Valentine's dining experience! xo

On to the making of the soup ~

Ok. If I were in business to sell this soup, it would be flying off the shelves! I don't mean to brag, but it's really THAT good! Alas, I am just a home cook with dreamy aspirations of becoming a great chef, and while I don't have any money to reimburse you, I hope you will give this one a chance and let me know if I am wrong! :-)

I defy anyone to turn their nose up at this rich creamy bisque made of roasted portabella, button, and shitake mushrooms. Even the most avid mushroom hater: I challenge you to try this one! (If texture is your issue with mushrooms, not a problem--it is completely creamy with NO chunks or gritty texture. If the flavor is too meaty or nutty -- this one is balanced and harmonious to the most picky palate.) {Enter my mushroom-hating 14-year-old daughter who said, "this is the BEST soup you have ever made, Mom!"}

Creamy Roasted Mushroom Bisque with Caramelized Onions, Creme Fraiche, and Parsley ~
{For those of you feeling like "going all the way," top with crispy bacon lardons as well!}


Ingredients ~

• 6 oz. sliced baby portabella mushrooms
• 6 oz. sliced button mushrooms
• 6 oz. chopped shitake mushrooms
• olive oil
• 1 tsp. sea salt
• ½ tsp. cracked pepper
• 1 T. fresh chopped rosemary
• 1 T. fresh chopped thyme
• 1 1/2 c. chicken or vegetable stock
• 3 TBS. white wine
• 2 oz.  can rolled anchovies and capers, drained (Cento is my favorite)
• 1 c. half and half
• ½ c. heavy cream
• splash lemon juice
• 1 tsp. sugar
• 1 small sweet onion, sliced
• 1 tsp. olive oil + 1 TBS. salted butter
• fresh Italian parsley for garnish
• Crème Fraiche
• bacon lardons, optional

On a large sheet pan, spread the chopped mushrooms (large chunky quarters). Drizzle with olive oil, sprinkle on sea salt, pepper, rosemary, and thyme. Toss with your hands. Roast in a preheated 400 degree oven for about 18 minutes. Shake half way through.

In a medium skillet, saute onion in olive oil and butter until caramelized -- about 15 minutes on medium. Set aside.

In a large soup pan, saute anchovies on medium high in a splash of olive oil until they break down completely and become a loose paste. (Now DO NOT get upset about the anchovies! If you can't stand them, omit; but, I DARE you to keep them in and experience the most amazing subtle flavors that complement the mushrooms so completely!) Deglaze with the wine and cook for 30 seconds to cook off alcohol. Add stock and half and half. Put roasted mushrooms in with the liquid and bring to a simmer. Let cook for 15 minutes on medium to medium low to infuse with the roasted mushroom deliciousness.

Next, blend in batches in a good blender until creamy. Add back to the soup pot. Add sugar and lemon juice. Cook 2 minutes. Add heavy cream and cook another 5 minutes on medium low to reheat. It should be very creamy with no chunks. You can strain if you like, but this worked very well in my Vitamix.

Ladle into soup bowls and top with caramelized onions, creme fraiche, and parsley. (Also add the bacon lardons if you desire.) This is HEAVENLY! It's an aphrodisiac for sure!!!! Promise!!! 


***Be sure to check out my Silky Smoked Oyster Pate here at ~ Val's Food and or Art ~ *******