Sunday, January 24, 2010

Bloody Mary Beef Roast with Bruschetta and Asparagus

1 large sirloin roast (or other cut of good meat)
1 bottle ZingZang Bloody Mary Mix
1 Cup Worcestershire Sauce
Salt & Pepper

The night before in a large Tupperware bowl add meat and above ingredients. Refrigerate overnight.

1 Bag Creamy Potatoes (They are small-about the size of a walnut and come in a mesh bag like fingerlings, which can be used if no Creamy Potatoes are available)
15 Baby Carrots
1 Large Onion
1 Container Baby Bella Mushrooms
1/2 cup Red Wine
1/2 cup Worcestershire Sauce
4 Stalks of Celery cut into 1 inch pieces
Olive Oil
Salt & Pepper

In a Crock Pot (at least 8 hours before you want to eat) set to low and drizzle with olive oil. Add in meat and carrots, onions and celery. (For extra flavor you can add some of the marinade as well) Pour in wine and Worcestershire sauce. After 4 hours add mushrooms and potatoes.


Loaf of Italian bread
1 Package Cherry Tomatoes
2 Cloves garlic- peeled
Olive Oil
Salt and Pepper

Oven set to 350

Chop tomatoes in quarters and place in bowl. Add salt, pepper and olive oil to taste. At least 2 Tablespoons of olive oil.

Cut the bread on a diagonal into slices 1/2 inch thick. Drizzle olive oil on bottom of baking pan. Add bread and flip over so both sides are coated and put in oven for 5-7 min. Keep watch that they don't burn. Turn the broiler to low and let tops brown. Remove bread and take peeled garlic clove and rub over each slice.(The bread is rough and acts as a grater and grates the garlic right into the bread.

Place bread on a serving plate and top with Tomatoes.

Monday, January 18, 2010

Anna's Banana's for Warm Banana Bread Sundae

Chocolate Chip Banana Bread
1/2 cup cooking oil
1 cup sugar
2 beaten eggs
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 TBS milk
1/2 tsp vanilla (I put in more)
3/4 cup chopped pecans
1 cup milk chocolate chips

Preheat oven to 350 degrees.

Beat oil and sugar together. Add eggs and banana pulp, and beat well. Add sifted dry ingredients, milk and vanilla. Mix well. Stir in nuts and chocolate chips and pour into greased and floured loaf pan. Cook for 40-50 minutes depending on oven.

Cool in pan overnight in refrigerator.

For Sundae--

Chunky Monkey Ice Cream
Nutella Spread
Whipped Cream (canned -NOT cool whip)
Banana Bread

Cut a piece of banana bread and warm in microwave for 20 seconds(or until warm to the touch)
Spread a medium to thick layer of Nutella on then add scoop of Chunky Monkey Ice Cream and pile high with whipped cream.

I think chocolate Jimmies would be the perfect topper...but, sadly there were none in the house.

Enjoy- its a belly filler. I couldn't even finish 1/2 a piece!

Sweet Dreams

Saturday, January 16, 2010

Cheesy Bacon Chicken Bake with Truffled Potatoes

4 Chicken breasts
1/2 Cup White Wine
1 Package bacon
1 Sweet onion
1 Package Baby Bella Mushrooms
1 Package White Mushrooms
1 Can Cannelini Beans (rinsed and drained)
1/2 Cup Chopped or Shredded Swiss Cheese
3/4 Cup Shredded Cheddar Cheese
3/4 Cup 3 Cheese Blend (Including Asiago and Parmesan)

Bake chicken at 350 in baking dish with olive oil, white wine and salt and pepper. Remove from oven and Cut into strips about 1 inch wide.

Cook bacon and cut into 1 inch pieces.

Chop the onion and quarter the mushrooms, add to pan with butter and olive oil and saute until they have browned.

In a large baking dish rub butter over bottom of dish in a thin layer (as though you were greasing a baking pan)
Place strips of chicken in a single layer across the bottom, top with 3 cheese mixture and add beans, then onions and mushrooms, salt and pepper. Add remaining cheeses. Bake in oven at 350 for 10-15 minutes or until well melted.

Truffled Potatoes

Package White fingerling Potatoes
Truffle Olive oil
1 Large Sweet Onion

Wash and dry the potatoes. Cover baking pan with Truffle Olive oil and add potatoes. Toss so each potato is well coated. Chop onion in strips and add. Sprinle salt and pepper and let sit 30-40 min before baking. Bake at 350 for 35 min or until a fork goes in smoothly. During baking make sure to toss the potatoes so they stay well coated in the truffle flavor.

For a vegetable with this meal I served broccoli with a cheese sauce and the flavors all complimented each other well.

Thursday, January 14, 2010

Salmon with White Wine Cream Sauce - Baked Asparagus with Pistacios and Gouda and Balsamic Roasted Fingerling Potatoes

(All items in this meal will need the oven set at 350)

Salmon with White Wine Cream Sauce

1 lb. of Salmon (skin on)
1 1/2 Cup Dry White Wine
1/2 Stick Butter
3/4 cup Cream
Olive Oil
3 Cheese Blend Shredded Cheese (I use the 365 brand at Whole Foods)

1/2 an Hour to an hour before cooking marinate the salmon in a mix of white wine and olive oil. Salt and pepper the fish first, drizzle with olive oil then add a cup of wine.

Heat oven to 350 )and add a thin coat of olive oil to the bottom of baking dish. Place salmon in the center of baking dish and pour marinade over. Sprinkle pistachios on top and set to bake for 25-30 min. At the end turn on the broiler to low and brown the top.

For cream sauce- Add white wine to saucepan and reduce. After the wine has reduced a bit add the butter and whisk well to combine. Let reduce. Add in cream while whisking well and let reduce. At the end add the cheese to thicken-whisk well. Remove from heat and let sit for a minute before serving. (Make sure to continually whisk mixture to keep it from separating.) Pour over salmon.

~~It is best to snap the ends off of the asparagus instead of cutting them off. If you hold a firm piece of asparagus and bend it will snap of at the best spot. If you cut the ends off you run the risk of getting a bitter bite.~~

Baked Asparagus with Pistachios and Gouda

1 lb Asparagus
4 Pats of Butter
3/4 cup pistachios (I get them at the bulk bins at Whole Foods)
3 Cheese Blend Shredded Cheese (I use the 365 brand at Whole Foods)
1 cup Shredded Gouda
Olive Oil

Steam the asparagus to al dente. Make sure not to overcook! Drizzle olive oil on bottom of baking dish and in a single layer arrange asparagus. Sprinkle 3 cheese blend and add pats of butter, then cover with pistachios and Gouda. Bake in oven for 10 min and turn broiler on low to brown (keep an eye to make sure it doesn't burn)

Balsamic Roasted Fingerling Potatoes

1 bag fingerling potatoes
Olive Oil
Balsamic Vinegar

Rinse potatoes well and dry. Cover baking dish with a thin layer of olive oil then salt and pepper the potatoes. Splash on balsamic vinegar and toss so all potatoes are well coated. Place in oven and every 10-15 minutes while cooking, toss the potatoes so they are evenly coated. They should cook for about 40 min depending on the size.

Wednesday, January 13, 2010

The Almost Magic Stuffed Mushrooms

Mild Italian Sausage (at least 6)
Green Olives
3/4 cup Chestnuts-roasted and peeled(if available)
1/2 Pine Nuts
1/2 cup Parmesan cheese (either a block cut into chunks or grated if you can't get it whole)
Mushrooms (The amount of mushrooms depends on how many you want to serve)
Olive Oil
Salt & Pepper
2 or 3 Eggs
Bread Crumbs (this is used as a binding agent so add as much or as little as you would need)
1 Sweet Onion
1 bag Mozzarella Cheese

I always end up with extra stuffing which freezes well and can also be added to pasta dishes and other dinners.

Take the stems off the mushrooms ( don't wash them, use a damp towel and wipe them off-they absorb water and can get squishy) and arrange them in a baking dish that you have covered with a thin layer of olive oil. Add another drizzle of olive oil into the mushrooms-salt and pepper before stuffing.

Chop the chestnuts and put aside

Pulse the olives and pine nuts and Parmesan cheese in a food processor. It should be a thick and lumpy paste-like consistency- you don't want to do it too long and make it too thin

Take the sausage out of the casing. Saute with some olive oil and the onions, making sure to chop it with the spoon or spatula as you go. Otherwise it will turn into a log of meat--you want to try and get it close to a ground beef consistency.
Saute until cooked, and then add chestnuts for last few min. Turn off and let cool.

In a bowl mix the eggs and bread crumbs, and add the olive mixture and when the sausage mixture has cooled add it in.

Take a heaping spoon-full and add to each mushroom. Cover with a dusting of Parmesan

Bake in an oven at 350 for 20-25 min and then take out and add mozzarella cheese on top of the mushrooms and put back in oven to melt. Serve hot and grab one quick--they go fast!

Tuesday, January 12, 2010

Mexican Lasagna

Mexican Lasagna

2-3 Chicken Breasts
1 Packet of Taco Seasoning
1 Package of tortillas
1 Package Large of Yellow Rice mix with saffron (cooked and set aside) (If you don’t have yellow rice you can use any cooked rice about 1 ½ cups dry measure)
2 can Refried Beans
½ sweet onion chopped
2 tomatoes chopped
1 can of Black Beans
¼ can chopped jalapenos
1 Large jar of Salsa
1 Bag Shredded Mexican Cheese
Sour Cream

Preheat oven to 350°

Toss the Chicken in a large Ziploc bag with the packet of taco seasoning. Let sit in the refrigerator for 1-2 hrs then bake for 30 min. Let cool and cut into 1 inch strips.

Coat the bottom of a baking dish with olive oil. Arrange tortillas making sure there are no gaps. If you have to cut the tortillas to make a flat edge that is fine.

Spread the refried beans on the bottom layer (about ¾ of the can) then a layer of the rice. Then add tomatoes, onion, jalapenos and black beans. Top with chicken, salsa and shredded cheese.

Repeat Layer using remaining ingredients. Bake covered in oven for 30 min. Remove cover and let cheese brown. Remove cut in squares and top with a dollop of sour cream.

Vaya con dios mis amigos!

Monday, January 11, 2010

Garlic and Ginger Chicken with Sweet and Sour Cabbage


4 Chicken Breasts
Minced Garlic
Minced Ginger
Olive Oil
Butter (4 squares about a half an inch thick)

In a large Tupperware (several hours before) coat bottom of the container with olive oil, salt and pepper. Add 2-3 tablespoons each of the ginger and garlic. Mix well. Add chicken breasts one at a time, flipping each in the mixture so it is well coated. Refrigerate.

Set oven to 350 and place breasts in a baking dish. Place a square of butter on each piece of chicken and place in oven. Bake for 20-25 min and turn on Broiler to brown top of chicken.

1 head of regular white/green cabbage
1 medium sweet onion
olive oil
pecan pieces
soy sauce
white balsamic vinegar

Chop the cabbage and onion into similar size pieces (about 1/4inch thick and 2 inches long). In a large skillet or wok, add olive oil and 3 Tablespoons of butter. Set to med/high heat and add cabbage and onions, salt and pepper. Cook until tender making sure to stir well. When cabbage is tender and translucent add 2 Tablespoons of white balsamic vinegar, 2 Tablespoons of honey, pecan pieces and let brown. Add 1 tablespoon of soy sauce and cook until cabbage is glazed and soft.

Sunday, January 10, 2010

Almond Joy Brownies

Sundays should be nice, relaxing and sweet. Here is a little something to put a little dolce in your day.


1 cup unsalted butter
2 cups sugar
6 ounces bittersweet or semisweet chocolate (melted and cooled)
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour (sifted)
1/2 cup unsweetened cocoa (sifted)
1/4 teaspoon salt
3/4 cup sliced almonds (the flat ones with the brown edges)
4 ounces sweetened shredded coconut
1/2 cup white chocolate chips

Preheat the oven to 350. Butter and flour a 9x13 inch pan

Place softened butter in a large bowl or the bowl of an electric mixer and whisk until it is pale yellow and light. Add the sugar and whisk until the mixture is light and fluffy. Fold in the cooled chocolate, then add the eggs one at a time, mixing after each addition. Mix in the vanilla, then sift in the flour, cocoa and the salt and fold them until combined well. Fold in the 3/4 of the coconut and then add the almonds until distributed throughout the batter.

Transfer the batter to the prepared baking pan, smoothing it evenly. Add white chocolate chips to top with remaining coconut. Place in center of oven until puffed slightly around the edges and are shiny on the surface-about 30 min. They will be very moist in the center. Remove from the oven and let cool before cutting.

Sweet Dreams!

Saturday, January 9, 2010

Potato and White Bean soup with Sage

I can very clearly remember my Mom and her friends telling this joke when I was a kid. It always made me laugh (even though I didn't get it) and it still does. Since I'm sharing a potato soup recipe, it came to mind.

A Polish guy is walking along the beach in France. There are
many beautiful women lying in the sun, and he really wants to meet
one. But try as he might, the women don't seem to be at all
interested. Finally, as a last resort, he walks up to a French guy
lying on the beach who is surrounded by adoring women.
"Excuse me," he says, taking the guy aside, "but I've been
trying to meet one of those women for about an hour now, and I just
can't seem to get anywhere with them. You're French. You know these
women. What do they *want*?"
"Maybe I can help a leetle beet," says the Frenchman. "What
you do ees you go to zee store. You buy a leetle bikini sweeming
suit. You walk up and down zee beach. You meet girl very qweekly
zees way." "Wow! Thanks!" says the Polish guy, and off he goes to the
store. He buys a skimpy red bathing suit, puts it on, and goes back
to the beach. He parades up and down the beach but still has no luck
with the ladies.
So he goes back to the Frenchman. "I'm sorry to bother you
again," he says, "but I went to the store, I got a swimsuit, and I
*still* haven't been able to meet a girl."
"Okay," says the Frenchman, "I tell you what you do. You go
to zee store. You buy potato. You put potato in sweeming suit and
walk up and down zee beach. You will meet girl very, very qweekly
zees way."
"Thanks!" says the guy, and runs off to the store. He buys the
potato, puts it in the swimsuit, and marches up and down the beach.
Up and down, up and down he walks, but the women will hardly even look
at him. After half an hour he can't take it anymore and goes back to
the Frenchman.
"Look," he says, "I got the suit, I put the potato in it, and
I walked up and down the beach-- and still nothing! What more can I
"Well," says the Frenchman, "maybe I can help you a leetle
beet. Why don't you try moving zee potato to the *front* of zee
sweeming suit?"

1 pint light or regular cream
1 cup milk
1 box chicken broth
8-10 leaves of sage chopped
3-4 cloves garlic chopped
4-5 cans cannelini beans ( great northern beans work the same)
3 large potatoes
2 leeks finely chopped
Parmesan cheese
tablespoon honey
olive oil
white balsamic vinegar
bay leaves

Cut the potatoes into small cubes (about 1/2 inch) and boil, add salt, until tender then drain water and put aside.

In the same pot saute the garlic and leeks with the olive oil, enough oil at least to coat the bottom of the pot and add chopped sage leaves --saute until leaves are translucent.

Add broth, then cream and milk and mix well ( I use a whisk to blend) Add beans and potatoes. Bring to a boil, add a dash of white balsamic vinegar and honey as well as seasonings and bay leaves.

Let it simmer and reduce a bit then add Parmesan cheese to taste and to help thicken.

After it has been simmering for a while, take a couple mugs full and transfer to a blender, puree and add back into the mixture. Distribute and stir well.

Serve hot and enjoy!

serve hot with a crispy baguette to dip!

Friday, January 8, 2010

Coconut Lime Chicken with Spicy Jasmine Rice and Nutty Snow Peas


4 Cutlets or Chicken breasts
2 limes
2 cans coconut milk (I use light)
Olive oil
Jasmine rice
Thai Chili Paste
Shredded coconut
Snow peas
Cashews (raw-unsalted if possible)

If you get chicken breasts instead of cutlets, trim them and tenderize before marinating. 

Get a long, shallow(ish) Tupperware and salt and pepper the bottom. Place chicken in Tupperware and salt and pepper the top. Add grated garlic (2-3cloves), the zest and juice of one lime and one can of coconut milk and a drizzle of olive oil. Cover and place in refrigerator. Marinate for several hours or overnight. 

After marinating- preheat the oven to 350.

Put ½ the bag of shredded coconut on a plate and place a piece of the well coated chicken in it until well covered. Place coconut covered chicken in a baking dish coated with olive oil and cover. Remove foil when the rice timer is up (about 40 min). Let top brown.

In a saucepan combine 1 cup coconut milk and 1 ¼ cup water bring to a boil. Add 1 ½ Tablespoon of Thai Chili Paste (I use mild). Add 1 Tablespoon of olive oil, salt to taste and 1 cup rice and return to a boil, stir. Cover and reduce heat to simmer for 40 min (or until rice is tender). Set aside remainder of coconut milk.

For snowpeas- rinse and put in well oiled skillet. Chop the ends of 1 bunch of scallions as well as 3 cloves of garlic and add cashews. Sautee until peas and cashews have started to brown. Salt to taste.

In a small saucepan add remainder of coconut milk, 1 Tablespoon of the chili paste, the juice of one lime and one Tablespoon of olive oil. Warm over low/medium heat and whisk to combine well. Use to drizzle over chicken.


Thursday, January 7, 2010

Olive you!

Take a look at my friend's website for all things Olive Oil! Including, bath products, olive oil from around the world, gift items and more!

Turkey Meatloaf Burgers

This blog is for those who love to cook, want to learn to love to cook and those who love to share what they love.

I will be posting a daily recipe that I have created or one of my favorite discoveries.

Today's recipe is:

Turkey Meatloaf Burgers (Serves 4)

1lb. Ground Turkey Meat
2-3 cloves of garlic (finely chopped)
1 egg
1/2 cup bread crumbs
2 Tablespoons Ketchup
1 Tablespoon Worcestershire
1/2- 3/4 cup shredded sharp cheddar
1/2- 3/4 cup shredded gouda
olive oil
salt & pepper to taste
Onion Hamburger Rolls

1 container baby bella mushrooms (sautee and set aside for topping the burgers)

Combine ingredients in a medium bowl until well mixed. Form 4 patties and either grill or cook stove top. For stove top cooking(as it is too cold here right now for the grill) Place burgers on med/med-high heat. Cover bottom of skillet with olive oil and place all 4 in skillet with enough space between to flip.
Let cook covered for 4-5 min and then flip and replace lid. After 2-3 min remove lid and cover burgers with shredded gouda and recover lid. Wait until cheese is well melted and meat is no longer pink.

Remove from skillet and place on onion rolls and smother with sauteed baby bellas.

As a side I made steamed asparagus with grated parmesan cheese and a colorful side salad to brighten up the plate.

ENJOY!! Happy dishing!