Creamy Lemon Pasta Side

My local grocery store had a huge pasta sale so I decided to go and buy a bunch of neat ones, that I don't usually use.  I found a campanelle box and figured I'd make it for supper, as a side to our sausage-dogs.  

First: Made the pasta al'dente & drained: 

While pasta is cooking - I started the sauce:

Heat up 2 C half/half cream

1 tsp beef bouillon granules

1/4 C lemon juice

Salt & Pepper

Parsley

Onion powder

 Also: Cook a pkg of bacon, cut into small pieces.

Once bacon is done & sauce is hot:

Add in a can of sweet peas,  

Stir it all together:

Eat & Enjoy!!

Chicken Gnocchi Soup

I've been in a rut lately, making the same thing, same thing, same thing.  So I went to the grocery store to stock up on the same thing, same thing.... and came across 'mini potato gnocchi'.  I thought.... anything with the word 'mini' in it just sounds adorable!  Plus I've seen gnocchi used many times on all my favorite cooking shows, so I figured - "I must buy this!"

I got home.... and it sits in my cupboard for almost 2 weeks before I decide to research on google and pinterest about this stuff called gnocchi.  I found some interesting and complicated recipes and some recipes on how to make homemade gnocchi.  Since it was cold, drizzling rain and miserable outside I thought a soup would be wonderful.  I then came across this recipe for duplicating Olive Gardens Chicken Gnocchi Soup.

http://passthesushi.com/quick-dinner-fixins-olive-garden-chicken-gnocchi-soup/

I had all the stuff to make it - I made a few alterations to it and it turned out wonderful!!

Ingredients:

• 1 cup chicken breasts, diced and cooked 
• 6 Tbsp butter
• 4 Tbsp olive oil
• 1 quart half and half 
• 1 14 ounce can chicken broth
• 1 Cup of white wine
• 1/2 cup celery, sliced
• 1/2 cup flour
• 2 garlic cloves, minced
• 1 cup carrots, shredded
• 1 medium onion, diced
• 2 cups fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• sprinkles of ground nutmeg
• sprinkles of paprika
• salt and pepper to taste
• 16 ounce package of mini potato gnocchi

Directions:

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, white wine, gnocchi, spinach and seasonings. Cover and heat through.


I made garlic cheese bread with a discounted Italian loaf I got from a local bakery, for 70 CENTS!!  

Oh, blurry photos are such a pity!!

Wow, this was an amazing soup and turned out great for a first time recipe.... with this little thing called gnocchi.

Trinidad Food

So... it's holiday season and our good friend is from Trinidad.  He is so far from home, missing his family and their food.  We have him over for supper time to time and he keeps talking about how wonderful trini food is, so I thought I'd do my research and see what I could find.  I actually came across quite a few yummy looking recipes websites - so I decided to invite our friend over for another supper and surprise him.

I will say - - I did NOT deviate from any of the recipes, because I had no clue what I was doing, and I wanted it to be authentic as possible.  So here's the website where I got all the recipes.  I've tried a few other of her recipes, as well, they are wonderful!!!

http://www.cookingwithria.com/

Here is the plate of food I made.  It ALL turned out absolutely wonderful!!

On the plate: 

Jasmine Rice (on bottom)

Callaloo (green stuff)

Stewed Chicken (on top)

With... Macaroni pie (This was MY FAVORITE!!)

I also made (but didn't get a picture of....)

Mango Chutney (with bits of croissants to act as a pholourie) 

Sawine for dessert - - super yum!!

Fig punch to drink (in Trinidad they call banana's figs, who knew?)

Again... I got all of the recipes from that wonderful lady, in the link I shared above.  I suggest you use that page if you want authentic recipes, because our friend almost cried when we handed over a plate of trinidadian food.  He said, "Just like my mom makes....."  That almost made me cry!!!

Greek Adventure #1: Pastitsio

Good Evening Everyone!!

After watching a few cooking shows on the Food Network, I've had a deep urge to research and make some Greek meals.  I don't know much about Greek fares, other than the little bit shown on My Big Fat Greek Wedding.  (I LOVE that movie!!)  To me, they like olives, yogurt and Feta cheese.... but that's the extent of my knowledge.  Until today.  I had (successfully) made Pastitsio for my family.  After looking through many, many recipes online that show many similarities, only a few differences, here is what my final product consists of.  

INGREDIENTS: 

(Meat Sauce):

1 1/2 - 2 lbs ground beef (many recipes suggested the use of lamb or combination of the two.  I had wanted to do that, but apparently my little grocery store is having problems getting ground lamb.  Ho hum.)

2 cloves finely diced garlic

1 lg yellow onion, chopped

1 C finely diced black olives

1 can of diced tomatoes (fresh tomatoes are always preferred, but I was too tired, today)

3 Tbsp tomato puree

2 tsp cinnamon

1 1/2 tsp nutmeg

1/2 tsp cloves

olive oil

S & P to taste

(Pasta):

1 lb Penne pasta

1/2 C milk

2 eggs, beaten

3/4 C grated Parmesan Cheese

olive oil

(Bechamel Sauce):

4 C milk

1 C butter

1/2 C flour

nutmeg

S & P, to taste

3 eggs, beaten

1/2 C grated Parmesan cheese

INSTRUCTIONS:

1) Make the meat sauce first - brown your ground beef (or combination meats) in a sauce pan with a little olive oil, add S&P to taste. 

**Note: See my fish spoon-rest?  It's handmade by my oldest son,
when he was in the 4th grade.  I love it!! 

2) Ooops!  I was supposed to caramelize the onions in the pan with olive oil FIRST, THEN add the meats and brown.  I, however, was too eager with the beef.... so I added in the onions soon after.  My bad.  

3)  When the meat is almost browned to perfection, add in everything else... spices, olives and tomatoes.  Cook and let simmer until the juices are almost gone.  

4)  Bechamel Sauce - Start with warming up the milk on the stove.  Make sure you keep it on low until the milk is heated up.  I had it too high and got a sugary, brown film stuck to the bottom of my brand new pot.  Strange, I know... but learned something new today.  hm.  

5)  Melt the butter in the microwave (or on the stove, if you wish.... I was running out of stove-top space, so microwave it was!)  Once melted, whisk in the flour until fully incorporated.... ie: no clumps.  

6) Stir together with the milk and add in the eggs, cheese and spices.  Continue to stir until it's heated through and well mixed.  It was suggested that it be kept warm until you need it for the assembly, I did not do this.  It got very thick and hard to spread on later, so keeping it warm would have been wise.  =)

7) Pasta:  Boil your pasta in salty water until just before el-dente.  Drain and toss with a little olive oil.  (Hint: I tossed it with the oil while still in the strainer in the sink, that way it didn't accumulate puddles of oil in my pot and make my pasta greasy.)  Let cool.  

8)  Mix together the beaten eggs, pasta, milk, cheese. 

8) ASSEMBLY: Lightly 'grease' your dish.  I had planned on using my glass cake pan, but then decided to make cake so then used my casserole dish.  I put a thin layer of butter on the bottom & sides, you can use cooking spray if you wish, or melted butter, I suppose.  

      * Bottom layer: 1/3 - 1/2 of your pasta mixture

      * Next layer: All your meat mixture.  (If it's still juicy, try to spoon out the excess before layering)

      * Third layer: Rest of the pasta

      * Pour your Bechamel sauce over the top.  These measurements made quite a bit of sauce, I did not use it all.  About 1/3 of the sauce was unused.  (The final outcome had just the right amount of sauce for us, but everyone is different)

9) Bake at 350' for 30 - 40 min

10) Sprinkle more cheese on top, if desired.  We desired, so I sprinkled.  1/2 C Parmesan and 1/2 Mozerella (for the melting factor... yumm!!)  

11) Put back in oven and bake for another 15 min or so.  I left mine in a little too long, around 30 min and it came out a bit black.  However, it didn't taste burnt.... just looked kind of scary.   

12)  Once out of the oven... let sit for 20 - 30 minutes.  I've read in every recipe that Pastitsio is meant to be eaten at room temperature.  Plus, if you don't let it sit, then it'll end up as a soupy mess.  It needs to sit... so let it sit.  Then... slice, serve and enjoy.  

Strange enough - ALL my little boys ate this and husband really liked it, too.  They asked if I could make it again and were eager to see there were plenty of leftovers.  Hope it turns out well for you, too!!!     

Best Homemade Spaghetti Sauce Ever!!

I love spaghetti!!  I make it so many different ways and put different things in it.  The possibilities are truly endless when it comes to this meal.  One thing I've never done, though, is make my very own sauce and today I've decided to do that.  It was a great decision and I was told after supper, that it was the best spaghetti sauce ever.  Hm...  I would agree.  (Granted, the fact that all the ingredients were fresh would alone be enough to make it better than canned... however, I believe I did a great job overall.)  The sauce is so flavorful and is thick enough that it doesn't run off your plate.  It sticks right to the pasta and evenly coats all the other goodies you'd put in your s'getti!!  Enjoy!!

Homemade Spaghetti Sauce

6 large tomatoes (I don't know differences, but the large ones you'd slice for BLT's)
1 large yellow onion
olive oil (or veg oil)
5 cloves of garlic
liquid smoke
1 tbsp butter
1/2 C brown sugar
small can of tomato paste
1/4 C white vinegar
1 pkt of Beef Onion soup mix
hot sauce - your favorite, go-to hot sauce
1/3 C Burgundy Red Wine
garlic powder
celery salt
basil (I used dried... didn't have fresh)
Fresh parsley
** grated parm cheese **

1) Heat up about 1/4 C oil in large pot with the chp'd garlic cloves until they are cooked & the oil is infused with garlic.  Remove the garlic chunks from the oil and then quarter the large tomatoes & chunk-chop up the large onion.... lightly salt & pepper them & place them in the pot.  Drizzle the liquid smoke on top of veggies, as much or little as you like.... I used quite a bit.  Once it warms a little add in the butter.

2) Once butter melts & the tomatoes start to mush a bit when you stir it - - add in the brown sugar, paste and vinegar.  Stir frequently while on medium heat.  The tomatoes will become mushy & more sauce-like, but many chunks will still remain.  Add in the soup-mix packet & let it bubble & boil for a few minutes, then turn down to a simmer and let simmer for 3-4 hours, then turn off heat.

3) Once the mixture cools.... blend it until as smooth as you like your sauce.  (If you put something in the blender that's got a kick of heat in it, it will cause a lot of pressure build-up and cook burst out of the blender. Thus a big mess for you to clean up!  Thanks Bobby Flay, I never knew that!!)  Heat the sauce back up... add in your spices.  Garlic powder, celery salt, dried basil, salt & pepper, hot sauce and stir in the red wine.

4) Chop up the fresh parsley and top your spaghetti with the parsley & grated parm cheese.  Yummy!

For the rest of the meal - - this is what I did.... 

** Brown 1 lb ground beef in skillet, adding salt & pepper & garlic powder before finished.  Adding in 1 Tbsp butter & about 10 small white mushrooms, chunked up.  Cook on medium heat until almost done, then add in 1/3C red wine and turn heat up while stirring.  The wine will soak into the mushrooms and cook off.  Once liquid is gone, it's done.
** For the spaghetti, I tend to always lean toward the thin spaghetti and I buy 1 lb, since my family loves leftovers. 

** I usually buys large garlic bread that I can cut up on my own.  I cut them into 2-3 in long pieces this time and only put in the oven for 6 min or so, instead of 10, like the package told me to.  Meanwhile....

** I cook 1 bunch of fresh asparagus (rough, hard ends trimmed off) in reserved bacon grease.  ( I love bacon, as you might know now, and sometimes reserve the grease for future foods.  Great for flavoring potatoes and veggies and other things...)  I used about 1 Tbsp of the grease.  When almost done, I sprinkle some salt & lemon pepper on top & let it cook a min or so more.  (I really like the way the lemon pepper enhances the asparagus flavors!) 

** Once the bread is out of the oven, turn the broiler on.  Top the garlic bread with the asparagus spears & then sprinkle on some white 'Italian' shredded cheese.  Place under the broiler for a few minutes, just so the cheese melts and tips turn a bit brown.  (Notice: My 4 year old Carter's piece only has 3 asparagus spears... You get in what you can, huh?)

This turned out really great... if you try it, hope you like it just as much!!

  ** ** ** ** ** ** 

I got an 'early Christmas gift' from my husband - - a nice spaghetti handler!!  (I don't know the technical term, but I've always bought the cheap ones and they suck.)  Now I have a nice, new one and it works great!!  Thanks Chris, I love it!!

Cold Day Chicken Soup

Chris didn't feel good and I got home early.... so.... Chicken Soup.  Not quite chicken noodle soup, but much more hearty!  This soup fills you up, has a kick to it that keeps your warm and made Chris feel good enough to go to work.  (And finally... it's been a cold enough day in Southern Texas to make a soup with 'Cold Day' in the title!! - - like 50'!  Woohoo!)

Cold Day Chicken Soup

2 Tbsp butter
3 boneless skinless chicken breasts (eventually cut into small cubes)
1 medium white onion, chopped
1 1/2 C fresh mushrooms, sliced
3 carrots, sliced
3 celery stalks, sliced (I like using the leaves from the celery as well.  Adds to the aroma & 'spices'.)
3 Tbsp flour
2 cans (19 or so oz each) Cannellini beans, drained (aka White Kidney Beans)
7 Chicken bouillon cubes
2 envelopes of Garlic, Herb & Wine "Grill Mates Marinade" mix packets

1) Boil 4C water w/4 bouillon cubes and the 3 whole chicken breasts in a large pan on the stove.  When chicken is cooked, remove and cut into cubes when cooled slightly.  Add 4C of water to the pan with the remaining 3 bouillon cubes.  Dissolve the 2 env of the marinade mix and the flour, boil.  (This is where I add in the chopped up celery leaves - letting it boil & simmer with the chicken... then I make sure to leave it in the broth when I take the chicken out, later.)

2) Melt butter in a medium saucepan, add mushrooms and onions.  When cooked, put into crockpot (or the large pan with the bouillon mixture, on medium heat).  Then add the sliced carrots, celery and cut up chicken. Heat about 10 min, then add the beans.

3) Reduce heat to low and simmer, about 20 min or until the vegetables are soft.  Serve & enjoy!!

** Note: I love serving warm croissants with soups for my dinners.  Right before putting the rolled croissants in the oven; spread tops lightly with butter then sprinkle with a little garlic powder and a little chili powder.  These croissants will match perfectly with this soup.  Tastes great together and sure made Chris feel better!!