Cuddle Up Comfort Food Thursday Recipes, Crock Pot Lasagna
2007-09-15 13:01:00
Today is overcast and rainy which makes it the perfect weather for cuddle-up comfort food, a good book and nuzzling with your pet. Enjoy this delicious recipe for a comfort-the-soul slow cooker / crock pot lasagna. Ingredients: 1 lb. ground beef1 onion, chopped3 cloves garlic, minced1 large jar spaghetti sauce8 oz no-boil lasagna noodles16 ounces mozzarella cheese, shredded1 lb. ricotta cheese1/4 cup milk1 egg1/4 cup Parmesan cheese, shredded1/4 cup Romano cheese, shreddedS & P, to taste In a large skillet- brown beef, onion & garlic. Drain. Add spaghetti sauce into meat mixture & mix together. In a medium bowl- mix together ricotta cheese, milk & egg. Beat until smooth & mix in the mozzarella, Parmesan & Romano cheeses. Get out your slow cooker or crock pot & spray down bottom & sides with non-stick spray. Place 1/4 of the meat & sauce mix at bottom of crock pot. Put a layer of noodles on top. Put 1/3 of cheese mixture on top, then repeat with s
Read more: Thursday
, Recipes
, Crock
, Lasagna
A Tribute to Dolly Parton Recipes
2007-09-15 12:59:00
Well let’s sit down to a meal Dolly
Parton
style. Go grab you favorite Parton album and come along for a true US southern meal. Dolly Parton
’s Cowboy Beans: Ingredients: 1 pound ground beef2 medium onions, chopped fine1 small bell pepper, chopped fine2 (16 ounce) cans pork and beans2 cups catsup1 teaspoon vinegar1/4 cup brown sugar, firmly packed2 teaspoons prepared mustard1 teaspoon salt1 teaspoon pepper Go ahead and preheat oven to 350 F or 175 C. Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly. Dolly Parton’s Five Layer DinnerIngredients: 2 cups sliced potatoes2 cups extra lean ground beef1 cup onions, sliced2 cups cooked tomatoesS & P, to taste1 green bell pepper, sliced Go ahead and preheat oven to 350 F or 175 C. Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with slice
Read more: Recipes
Dolly Parton’s New Cookbook Will Raise Your Imagination
2007-09-15 12:57:00
Dolly Parton
has revealed her favorite recipes in her new cookbook, Dolly’s Dixie Fixin’s. The cookbook will feature recipes from her mother Avie Lee Parton, her mother-in-law “Mama” Ginny Dean, as well as recipes from her Dollywood restaurants and dishes she discovered while touring on the road for the last 40 years. Proceeds from the sales of Dolly’s Dixie Fixin’s will help fund Parton’s Imagination Library. The Library was founded by Parton in 1996 and has been established in 42 US states. The Imagination program encourages reading by distributing a free book a month to children from birth to age 5. When you purchase Dolly’s cookbook before September 1 of this year, you enter yourself to win a personal backyard barbeque and bluegrass festival with Parton as your special guest. I promise won’t tell anyone if that’s the only reason you’re buying Dolly’s Dixie Fixin’s. The cookbook is available for purchase at Dollywood, the Dixie Stampede restaurant and
Read more: Dolly
, Dolly Parton
, Cookbook
Allison’s Top 5 Martini Recipes
2007-09-15 12:51:00
Let’s get these spirits & libations on the road & make a toast to my top 5 Martini
recipes. Now, I’ve already said I’m no Martini purist, so don’t hold my chocolate, Sake & Vodka against me. Here goes….. #5: Don’t Say I Didn’t Warn You Sake Martini Recipe: Ingredients: 2.5 oz Gin (or go for the Vodka if you like)1/4 oz Sake1/4 oz Blue CuraCaoWant an olive or onion to garnish? What’s Next: A Sake Martini is a creative approach to the standard Martini. I like it, but it does take a few tries to warm up to. Chill your Martini glasses with ice for three minutes. In your shaker: pour all ingredients inside with some ice. Shake ten times, or stir 30 times with a bar spoon. Remove ice & serve with your choice of olive or onion. #4: The Haunted Bride Martini Ingredients: 1.5 oz Gin1 oz dry Vermouth1/2 oz Benedictine1 teaspoon Pernod2 dashes Bitters, your choiceCherry for you? What’s Next: This Martini recipe is named after an unknown bar patron seco
Read more: Recipes
, Allison
An Informative History of My Friend the Martini
2007-09-15 12:50:00
Just a little historical walk with my pal the Martini
, why don’t you join us. The modern day true Martini consists of Gin and a varying amount of dry Vermouth and is sometimes garnished with an olive, twist or cocktail onion. But I’m no Martini purist, so if you add a little Vodka or mix in some chocolate, you have my permission to keep the name Martini. There are differing arguments as to the origin of the Martini, but the most detailed account lies with the Martinez from 1862. This drink calls for four parts red, sweet Vermouth to one part Gin and is garnished with a cherry, sounds good to me. The first Martinez was made with aromatic bitters and Old Tom Gin, which was very sweet compared to today’s take on the drink. The transformation from the Martinez to the Martini was a gradual one; first Old Tom Gin was replaced with London Dry, then orange bitters took over aromatic bitters’ place. Folks then began to replace the red, sweet Vermouth with a white, dry Vermouth. T
Read more: History
, Informative
The Moistest Chocolate Cake This Side Of Heaven Recipe
2007-09-15 12:48:00
Many recipes circle the globe due to their goodness and palatable appeal. And ‘The Moistest Chocolate
Cake This Side of Heaven
’ recipe is no exception. The recipe’s origin lies in Knoxville, TN at the hands of the infamous Tennessee baker Dot, but because of its wondrous ability to maintain moisture, this chocolate cake recipe has reached many hands all over the world. Why, the last I heard, they were making this exact recipe in Namibia to celebrate the arrival of Angelina Jolie. Now, let’s take on this well-traveled and super-moist chocolate cake recipe ourselves. Ingredients for Cake: 2 cups white sugar2 cups self-rising flour1 stick butter4 tablespoons cocoa1/2 cup veggie oil1 cup water1 teaspoon cinnamon1 teaspoon vanilla extract1/2 cup chilled buttermilk2 eggs Ingredients for Icing: 1 stick butter6 tablespoons whole milk4 tablespoons cocoa1 teaspoon vanilla extract1 box powdered sugar1 cup chopped pecans What’s Next: Go ahead and preheat you oven to 350 F, or 175 C.
The History of Panera: It’s Bread Time & Kalamata Olive Bread Recipe
2007-09-15 12:47:00
I was in Panera Bread
this weekend getting my favorite soup & sandwich combo, broccoli & cheese soup with their tasty turkey artichoke panini on focaccia bread. Yummm. As I was enjoying my scrumptious Easter weekend meal with some pals, I began to wonder about the history of the chain cafe. So, this Monday morning I thought we’d explore it together. Panera Bread is a chain of bakery cafe restaurants popular across the US. Panera specializes in artisan breads, soups, sandwiches, desserts and happy taste buds. The word ‘panera’ literally translates to ‘bread time’ in Latin which makes the name quite suitable. The legacy of Panera began in 1981 in Richmond Heights, Missouri as the Au Bon Pain Company founded by Ron Shaich & Louis Kane. The company prospered around the east coast of the US and internationally throughout the 1980s and 1990s. In 1993, Au Bon Pain Co. purchased the Saint Louis Bread Company, a chain of 20 bakery cafes in the St. Louis area which h
Read more: History
, Olive
And for Easter Dinner Dessert- Yummy Easter Egg Nests
2007-09-15 12:46:00
A perfect way to end your Easter
meal is by enjoying these little yummies which are about as fun to make as they are to eat. Enjoy! Ingredients: 2 egg whites1/2 cup white sugar2 cups coconut1/2 teaspoon red food coloring1/2 teaspoon blue food coloring1/4 teaspoon yellow food coloring1/4 teaspoon blue food coloring What’s next: Using a fork, lightly beat the egg whites. The egg white is beaten enough when there are not stringy bits of egg white hanging off the fork.Mix in the sugar and coconut. Divide the mixture into three even portions and place each portion in a bowl. Add red food coloring to one bowl and mix to combine. Add blue food coloring to the second bowl and mix to combine. Add yellow and blue food coloring to the third bowl and mix to combine.Place 1/4 of a cup of mixture onto a baking paper covered oven tray. Using the back of a tablespoon, press the spoon into the mixture to form a hollow nest area. Bake at 375 C, or 175 C for 8 to 10 minutes. Fill with small Easter
Read more: Dinner
, Dessert
, Yummy
Williams-Sonoma Leg of Lamb Easter Dinner Recipe
2007-09-15 12:44:00
Get ready for Easter
dinner with this wonderful leg of lamb recipe straight from Williams
-Sonoma
. Roasted Leg of Lamb Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book. 3 garlic cloves, finely minced3 Tbs. chopped fresh mint3 Tbs. chopped fresh oregano2 Tbs. olive oil, plus more as needed1 tsp. kosher salt, plus more, to tasteFreshly ground pepper, to taste1 boneless leg of lamb, about 4 lb., butterflied2 Tbs. wild game demi-glace or white wine1/2 cup chicken stock2 Tbs. unsalted butter Preheat an oven to 350°F. In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2- to 3-inch intervals. In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown
Read more: Dinner
Allison Loves Her Grilled Honey-Bourbon Salmon Recipe
2007-09-15 12:42:00
Now to the good stuff. Enjoy this wonderful salmon recipe that will come out tasting wonderful every time, just add your favorite veggies and you have yourself a tasty meal! Ingredients: 4 6-oz salmon fillets or steaks3/4 cup bourbon whiskey1/3 cup brown sugar, packed3 tablespoons honey2 teaspoons soy sauce1 teaspoon ginger1/2 teaspoon black pepperS & P, to taste What’s Next: Get your grill ready and let’s get moving. Rinse salmon& pat dry. Gently place in a large plastic bag. In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. Pour sauce over salmon into bag. Marinate in frig for 1 hour, turning occasionally. Get out your fish bag, set aside marinade. Take salmon out & tell it that it’s the best looking fish you’ve ever seen. Go ahead and spray down the grill with non-stick spray. Place fish on grill. Grill for 8-10 minutes while brush the fish down with leftover marinade. Your salmon will be done when it easily flakes
Read more: Bourbon
, Allison
, Grilled
All About the Salmon
2007-09-15 12:41:00
I thought we’d talk salmon today. This fish can be wonderful, and yet at times very fishy, so let’s get to the bottom of this fish and figure out the good stuff. Salmon live everywhere, from the Pacific to the Atlantic Oceans; to the Great Lakes and to the largest salmon sanctuary in Kamchatka Peninsula in the Russian Far East. According to folklore salmon return to the exact spot where they were spawn to reproduce. Interestingly enough, research shows that at least 90% of fish spawning in a certain area were indeed born there. Now, that’s a smart fish with a heart for home. Salmon flesh is usually an orange to reddish color that results from carotenoids the salmon gets from eating krill and other tiny shellfish. Salmon is a respectable and reasonably healthy food. With high protein, Omega-3 fatty acids and overall low fat levels, this is a great catch for dinner. You can do just about anything with this fish: bake it, make salmon patties, smoke it, grill it or add to yo
The Food Network Super Special Spinach Ricotta Gnocchi Recipe
2007-09-15 12:29:00
As always, let’s get to the good stuff. Put on some good music, maybe Madeline Peyroux and let yourself relax and enjoy this fun recipe. Ingredients: 1 pound whole milk ricotta, drained to remove excess moisture 10 ounces finely chopped spinach, excess moisture removed 2 large eggs 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon nutmeg What’s Next: In a large bowl- combine ricotta, spinach, eggs, salt, pepper, and nutmeg and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky. Turn the dough onto a floured work surface. Divide the dough into workable pieces. With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter. Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape. In a large pot with 6 to 8 quarts of salted boiling water- add gnocchi and carefully stir to prevent sticking. As g
Read more: Spinach
, Super
, Special
, Ricotta
Allrecipes.com Best Braided Easter Egg Bread Recipe
2007-09-15 12:00:00
Having the Allrecipes.com history & news in our pocket, let’s get to the good stuff. Enjoy this delightful braided Easter
egg bread recipe from Holly at Allrecipes.com. Ingredients: 2 1/2 cups all-purpose flour, divided1/4 cup white sugar1 teaspoon salt1 (.25 ounce) package active dry yeast2/3 cup milk2 tablespoons butter2 eggs5 whole eggs, dyed if desired2 tablespoons butter, melted What’s Next: In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Read more: Bread
Kiss Your Mamma’s Cheek Cheese Grits Casserole Recipe
2007-09-15 11:57:00
Ah, the wonders of grits never cease to amaze me. This recipe makes a delicious and easy casserole perfect for anytime- breakfast, lunch or dinner. Enjoy! Ingredients: 3/4 cup grits, cooked3 tablespoons butter1 cup shredded Mexican-style cheese1/2 cup red bell pepper, chopped1/4 cup green bell pepper, chopped1 small onion, chopped & sauteed3 cloves garlic, minced & sauteed with onionS & P, to taste1 teaspoon paprika1 teaspoon Italian seasoning1 teaspoon onion powder What’s Next: Go ahead and preheat your oven to 350 F, or 170 C. In a 2-quart casserole dish, stir in all your ingredients. It’s that easy. Bake in preheated oven for about 20 minutes, or until cheese is melted & bubbly. Have a bite for me & enjoy this simple, yet wonderful grits recipe. Eat well & Laugh often.
Read more: Cheese
, Mamma
, Casserole
Exploring the History of Grits
2007-09-15 11:54:00
Grits are a common breakfast plate in the Southern US states where they are usually eaten with salt or cheese and never sugar unless you want a firm talking-to from the locals or an accusation that you don’t appreciate or understand the wonders of grits. Grits are also common, however, in East Africa where it is called Ugali and in southern Manchuria where it is called Gezi. The word ‘grits’ is a derivative of the Old English word ‘grytta’ which means a coarse meal of any kind. No matter the name, grits are a wonderful and delicious way to start or end the day. Grits are basically coarsely ground corn that makes a sort of maize porridge. They are prepared simply by boiling the grits into a porridge or until enough water evaporates to leave them semi-solid, depending on your preference. They are traditionally served at breakfast, but I find that they are a perfect side for an evening steak. I like to sometimes spice up my grits a bit with my ‘Kiss Your Mamma’s Cheek C
Read more: History
, Exploring
It’s Finally Friday Eggplant Parmigiana Recipe
2007-09-15 11:50:00
This one’s a doozie of a eggplant parmigiana recipe, so let’s get started. Ingredients: 1 cup olive oil1 eggplant, sliced into 1/2 inch rounds2 red bell peppers, my favorite8 slices Mozzarella cheese1 onion, chopped2 cloves garlic, minced16 oz can stewed tomatoes1 tablespoon basil1 tablespoon oregano1/2 cup balsamic vinegar1/2 cup red wine vinegar1/2 cup brown sugar8 tablespoons tomato paste3 tablespoon capers1 teaspoon salt1 teaspoon black pepper1 cup Parmesan, grated What’s Next: Go ahead and preheat your oven to 350 F, or 175C. In a large skillet- heat 1/2 cup olive oil on medium high & saute eggplant on each side until saturated with oil- about 8 minutes total. Grab your 3-quart casserole dish & line with sauteed eggplant. In same skillet- saute red peppers until tender and layer over eggplant. Top with Mozzarella. Heat remaining oil in skillet & cook onions & garlic until browned. Stir in stewed tomatoes and simmer for 5 minutes. Add balsamic vinegar, re
Read more: Friday
, Finally
Taking on the Eggplant
2007-09-15 11:47:00
I know many of us are not enticed by the eggplant, but it can be a very delicious and interesting veggie. The eggplant is a species of Solanum native to southern India & Sri Lanka. It is an annual plant that produces large purple or white ovoids, not the Metamorphosis kind. Eggplants have been cultivated in southern and eastern Asia since prehistory, but it appears as if the vegetable has only become known to the Western world for less than 1,500 years. The many names for eggplant in the Arabic & North African languages and the lack of Greek and Roman names, indicate that it was carried throughout the Mediterranean area by Arabs in the Middle Ages. The raw fruit of an eggplant is somewhat distasteful and begs to be cooked immediately. After the eggplant has been cooked, it takes on a more suitable, flavorful & more tender texture. Stay tuned for the ‘It’s Finally Friday Eggplant Parmigiana’. Eat well & Laugh often.
Read more: Taking
I Know It’s Crazy Nashi Asian Pear Buschetta Recipe
2007-09-15 11:45:00
Is your palate screaming for the scrumptious Nashi pear? Well then, try this Nashi Pear Bruschetta recipe on for size, I don’t think you’ll be disappointed. Ingredients: 2 cups Nashi pears, peeled & chopped1 tablespoon lemon juice2 tablespoons olive oilS & P, to taste1/2 cup cilantro, chopped1 baguette, sliced1/2 cup blue cheese What’s Next: Go ahead and preheat your oven to broil. Broil baguette slices until browned. Turn oven off. Set bread aside. In a medium bowl- mix together chopped Nashi pears, lemon juice, olive oil, S & P & cilantro. Set aside. Spread blue cheese on each baguette slice. Add Noshi pear mix on top. You now have a delicious snack, appetizer or even dessert if you’re like me. Enjoy. Eat well & Laugh often.
Read more: Asian
, Crazy
My Hearts Belongs to the Nashi Asian Pear
2007-09-15 11:42:00
Apples are delightful, especially the crisp, cool Granny Smith. Pears are luscious and delicious and should be celebrated daily. But the Nashi, or Asian
, pear is the perfect, mouthwatering fruit. Combine the crisp texture of a Granny Smith apple with a juicy ripe pear and you have the exquisite Nashi pear. The Nashi pear, Sand Pear, Asian Pear or Apple Pear, is a species of pear native to eastern Asia. The word ‘Nashi’ in Japanese translates to ‘apple pear’ which explains my fascination and enjoyment of this fruit. The Nashi is a round and juicy pear that is shaped similarly to an apple, but with the speckled skin, grainy texture and flavor of a pear. You can do anything with the Noshi pear that you can do with an apple. Bake it in a pie, make a pudding, eat it raw & enjoy the juices, there is even a Nashi Collins drink that looks appealing. If I’m not eating my Noshi raw, I like to use them for a new take on bruschetta. Look out for the ‘ I Know It’s Crazy
Read more: Hearts
Cozy Comfort Chicken Shiitake Rice Casserole Recipe
2007-09-15 11:37:00
We know all about shiitakes, so let’s add them to a chicken & rice casserole and taste a slice of divine. Enjoy this terrific recipe, sure to please any crowd. For the picky eaters, just tell them that the shiitakes are browned potatoes and the spinach is green apple candy! Ingredients: 4 tablespoons butter, divided1 medium onion, chopped2 cloves garlic, minced1 shallot, chopped1 pd shiitake mushrooms, stems discarded & caps sliced2 bunches fresh spinach, washed, stems removed & chopped3 tablespoons all-purpose flour3 cups whole milk8 oz Gruyere cheese, shredded1 teaspoon salt1/2 teaspoon pepper4 cups white rice, cooked & hot3 cups chicken breast, cooked & shredded What’s Next: Go ahead and preheat your oven to 375 F, or 190 C. In a large skillet- heat 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic & shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened. Add 1 bunch spinach
Read more: Chicken
, Casserole
Sweet Southern Potato Casserole Recipe
2007-09-15 05:39:00
I thought we’d delve into the world of casseroles this Wednesday. I’m ready for some comfort food to get me through the rest of the week, what about you? Try on this southern favorite sweet potato casserole recipe and you’ll be relaxing in sweet comfort by the end of the day. Enjoy and make sure to check out the history & facts of this delicious veggie. Ingredients: 3 cups sweet potatoes, boiled & mashed2 eggs, beaten1/4 cup whole milk1 cup white sugar1 teaspoon vanilla extract1/2 cup butter1 cup brown sugar, packed1/3 cup all-purpose flour1 cup pecans, chopped1/3 cup butter, melted What’s Next: Go ahead and preheat your oven to 350 F, or 175 C. In a large bowl- mix together the sweet potatoes, eggs, milk, white sugar, vanilla extract & butter. Scoop into your favorite baking dish. Set aside. In a medium bowl- mix together brown sugar, flour & chopped pecans. Spread on top of sweet potato mash. Drizzle butter over topping spread and you’re ready to bake
Read more: Sweet
, Southern
, Casserole
, Potato
Emogene Knows Best Fried Okra Recipe
2007-09-15 05:37:00
Now that we have okra on the brain, get out those iron skillets if you have them. It’s time for comfort, it’s time for soul- it’s time for comfort soul fried food. Try on my grandmother’s never-fail fried okra recipe- you may wish you hadn’t, it’s that good! Ingredients: 4 cups fresh okra, cut into dime-size pieces (never let me catch you using that frozen kind)1/2 cup cornmeal1/2 teaspoon salt1/4 teaspoon pepper1/2 cup cooking oil, it’s not healthy in the least bit, but bacon grease is perfect for the occasion if you’ve got it What’s Next: In your large skillet, preferably iron skillet- heat oil (or grease) on medium-high. In a medium bowl- toss together okra, cornmeal, salt & pepper. You want each piece of okra to have a nice, thin covering of cornmeal. Place okra in hot oil. Cook until well-browned, stir frequently. Enjoy this wonderful family recipe & eat some for me! Eat well & Laugh often.
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The Okra Story
2007-09-15 05:36:00
Okra is a member of the Mallow family and related to cotton, hibiscus and hollyhock. The word ‘okra’ is of Nigerian origin and translates to “lady’s finger’s”. It is a perennial plant that grows up to 2 meters tall with heart shaped leaves and large, yellow flowers. What we eat is the seed pod which range in size from 3-10 inches in length and have a unique, sticky texture and sweet flavor. Okra is grown throughout tropical and temperate regions of the world. Its beginnings were in Ethiopia and it was cultivated by the ancient Egyptians in the 12th century B.C. It then made its way through North Africa and the Middle East. The seed pods, or okra as we know it, were eaten as well as the seeds toasted and ground as a substitute for coffee. I think I’ll stick with the bean, myself. After going through the Caribbean, Okra was brought to the US in the 1700s by slaves from West Africa and was introduced to Western Europe soon after. Today okra is popular just about ever
Shabang! Shiitake & Brie Pizza Recipe
2007-09-15 05:34:00
Are you ready to try on your new knowledge about shiitake mushrooms? Well, step into your kitchen & get ready for a pizza for all occasions. Ingredients: 3 oz shiitake mushrooms2 tablespoons butter1 teaspoon garlic, minced4 flour tortillas4 oz Brie cheese, thinly sliced1 cup roma tomatoes, chopped1/2 cup green onions, chopped What’s Next: Go ahead and preheat your oven to 350 F, or 175 C. Grab those shiitakes and remove stems, slice caps & set aside. In a small saucepan- melt butter. Add garlic and saute for a minute or two, just want to get that garlic & butter to meld. Set aside. Get out your baking sheet, coat with non-stick spray and place tortillas on top. Cover tortillas with sliced Brie. Scatter tomatoes, mushrooms and green onions on top. Now drizzle with garlic butter. Bake until cheese melts and mushrooms are tender and yummy, about 10-12 minutes. Enjoy this tasty treat. Eat well & Laugh often.
Read more: Pizza
The Shiitake Mushroom- What You Need to Know
2007-09-15 05:28:00
The shiitake mushroom is a wonder of a mushroom. With endless ways of cooking this delectable shroom, the shiitake makes for a true & welcome guest in my kitchen. Shiitake mushrooms are native to China where it has been cultivated for over 100 years, typically this mushroom is cultivated on the shii tree. The first written record of a shiitake can be traced to Wu Sang Kwuang, born during the Sung Dynasty 960-1127 A.D. Some documents, however, record the mushroom being eaten as early as 199 A.D. Shiitake mushrooms are found in a variety of cultures & cuisines. Russia produces and consumes large amounts of shiitakes, although they are mostly sold pickled. Of course the shiitake has its home in Chinese & Japanese cuisines where you will find it in miso soup. Shiitake mushrooms are commonly sold dried in preserved packages. All you need to do to re-hydrate them is to soak them in water prior to using. I prefer the fresh shiitakes myself, they have a better, more full-fl
Read more: Mushroom
Jamie Oliver’s Tender & Crisp Chicken Legs with Sweet Tomatoes Recipe
2007-09-27 22:06:00
The Naked Chef himself Jamie
Oliver
is stepping up to the plate on the Today show for a spring cooking school.Ingredients: 4 chicken legs, jointedSea salt and freshly ground black pepperA big bunch of fresh basil, leaves picked, stalks finely chopped2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered1 whole bulb of garlic, broken up into cloves1 fresh red chili finely choppedOlive oilOptional: 1 14 ounce can of canellini beans, drainedOptional: 2 handfuls of new potatoes, scrubbedOptional: linguini or spaghetti What’s Next: Go ahead and preheat your oven to 350 F, or 175 C. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1 1/2 hours, turning the tomatoes halfway through,
Read more: Tender
, Crisp
, Chicken
, Sweet
, Tomatoes
Yummy Cumin-Infused Rice Recipe
2007-09-23 02:31:00
Enjoy this fabulous & tasty cumin rice recipe sure to spice up any meal. Ingredients: 2 tablespoons olive oil1/2 teaspoon cumin seeds1 cup dry jasmine rice1 3/4 cups waterS & P, to taste In a medium saucepan- heat oil over medium-high heat. Drop in the cumin seeds, and cook until they sizzle. Add your rice & fry for 1 minute. Add water, salt & pepper and bring to a slow boil. Once your water is boiling, reduce to low heat & cover. Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection. Eat well & Laugh often this weekend.
Read more: Yummy
, Cumin
A History of Cumin, The Spice of My Life
2007-09-23 02:29:00
Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region. The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white. The seeds are similar to that of fennel but are smaller & darker. Cumin seeds are used as a spice in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Preferring a hot climate, cumin is mostly grown today in Iran, Morocco, Egypt, India, Syria, Mexico & Chile. Cumin is usually found in Indian & Mexican food & always in my chili. Cumin can be found in some Dutch cheeses, which I recently tasted & loved, and in some traditional French breads. You can add cumin to just about anything. It is traditionally added to curries, tacos & Cuban dishes. For an excellent salsa, add a dash of cumin & enjoy the sweet flavor. As for the history, cumin has been grown as a spice since ancient times. The spice was
Read more: Cumin
, History
, Spice
Firefighters Next for Cooking Show?
2007-09-23 02:23:00
Well, it looks like firefighters are next in line for a new cooking show. A Boise film crew shot a pilot entitled ‘America’s Firehouse Chefs’ yesterday with firefighters showing their courage in the kitchen. Once the show is edited, it will make the rounds with various networks to see if it can find a home. “It’s ‘America’s Firehouse Chefs’ and that says it all, we want to criss-cross the country highlighting the locations people are in, the kind of firefighting people do at a particular station and then the local cuisine, we want to highlight that,” said Jerry Long, show producer. The pilot is being shot at station number 7 in Boise and they have selected Brian Martin as their first firehouse chef. “I’m somewhat surprised and excited and honored,” said Martin. “Brain’s an excellent cook,” said Dave Hanneman, Boise deputy fire chief. “When he’s cooking, everyone’s thinking about what’s going to be on the plate for dinner.” Martin delighted ever
Read more: Firefighters
Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish
2007-09-23 02:20:00
I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight. Ingredients for Crunchy Corn Relish
: 1 tablespoon butter 1/4 cup water 4 ears corn, kernels cut from the cob 1/4 cup minced red peppers 1/4 cup minced green onions 2 tablespoons half-and-half S & P, to taste Ingredients for Southern
Cornmeal-Crusted
Catfish: 4 farm-raised catfish fillets 1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt 1/2 teaspoon hot sauce 1/2 cup cornmeal 2 tablespoons butter 1 tablespoon olive oil S & P, to taste What’s Next for Crunchy Corn Relish: In a large skillet- melt butter. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste. What’s Next for Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfis
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