Ricotta Cheese Stuffed Tomatoes

Happy End of Summer!  It is basically fall in my opinion.  I mean I finally broke out all my pumpkin decor the other day and with a complete "bite me summer" attitude I raised the pumpkin decor with pride and joy!

As we all know, the end of the summer means end of gardens.  Boo!  But those last few tomatoes, the last few of this and that all needs used up.  Waste not, want not, right?!  This recipe is perfect for those little tomatoes you don't want to bother canning.  Use these for a party, for a side dish, or little snacks for anything!

It is an easy recipe, and I did include a video.  Please don't forget to hit subscribe on my YouTube Channel here

Enjoy this easy recipe ad if you feel so inclined, make your own ricotta cheese using my recipe here!

This recipe will actually make 12-16 individual tomatoes.

Tomatoes
1/3 cup Ricotta Cheese
2 T. grated Parmesan Cheese
1/2 tsp Italian Seasoning
1/4 tsp Garlic Powder
1/8 tsp salt
up to 1tsp milk

Combine all ingredients except milk.  Add just enough milk to make filling the tomatoes easy.  Set aside.

Prepare your tomatoes by cutting a whole out of the middle.  Do not let it go clear to the bottom or your filling will run out.  If you want to use a clean finger or thumb an widen the area to be filled with cheese feel free.

Feel free to sprinkle some basil, red paper flakes, or salt on top before serving!


ENJOY

Chicken Vegetable Soup

Tis the season for sniffles, allergies and colds!  WOOHOOO!

Actually I am not excited for sickness, for me or anyone of you, but IF it happens, I have the soup for you! 

This happy accident (long ago) soup is delicious.  I am a soup fanatic, and personally can NOT have to many soup recipes on hand.  Soup is always my first choice, year round actually.  I hope you enjoy this one as much as I do!  Shouldn't be to hard to remember the recipe, eh?!

1 T. olive oil
1 lb ground chicken
1 cup diced carrots
1 cup chopped celery
1 small bell pepper chopped
1 cup fresh green beans chopped (use canned if needed)
1 cup frozen peas
1 cup frozen corn
1 T. minced garlic
1  14.5  oz. diced tomatoes (add juice, more flavor!)
1 T. dehydrated onion (feel free to grate 1T fresh into the pot)
1 T. dried parsley
1 T. Italian Seasoning
5 cups chicken stock
1 tsp salt
1 tsp pepper

In a large pot, add in olive oil and ground chicken.  Cook chicken until it is halfway done and then add in carrots, celery, bell pepper, green beans, frozen peas and corn.

Stir until completely combined, then add in garlic and let cook for a couple of minutes stirring constantly.  Now add in the tomatoes, onion, parsley, Italian seasoning, and chicken stock.  I use low sodium chicken stock so I add in 1 tsp salt to start, you may need more, I did.  Also add in pepper.  Cover and simmer on medium for 20 minutes.

I think this soup is perfect for those sniffly days!  Add in some red pepper flakes, or a little hot sauce and feel the nose run, and run, and run!  It is perfect for healthy eaters and full of vitamin goodness!  I make this soup and keep it in the fridge, and eat on it for lunches or a snack.  Why not?!

ENJOY!

One Pot Chicken Florentine

One pot.  That got your attention didn't it?  One pot equals, easy, less dishes and we all know we LOATHE doing dishes.  Don't we?

Really, one pot just means easy to me.  And as I mentioned, not tons of dishes.  There is a little prep work, but it is so worth it.  A cutting board, a knife, a measuring spoon, the usual suspects but that is nothing.  You could even serve this in paper/plastic bowls or plates.  Sad isn't it?  Sad that a person (me) who encourages meals at the table, together, families, talking, communicating, laughing, is encouraging hurrying up dinner, with throw away dishes so you can get to your favorite drama of the night.  Oh well, that's me.

This is kind of an all in one, veggie, lean protein, and definitely the heavy cream food group!  I hope you enjoy this quickie! (teehee)  Sorry, that was completely inappropriate, but, hey..........*shrugs*

Make this in a large pot, something with a lid.  TIP: IF you have a ginormous pot that you have no lid for, whether you lost it, broke it, used it as a weapon in a murder case, etc.......use a pizza pan upside down for a lid!

You will need:
1 T. butter
2 lg chicken breasts cut into bite sized chunks, uncooked
1/4 tsp (heaping) minced garlic
3 cups chicken stock
12 oz. bow tie pasta
1 cup heavy cream
1/2 cup good grated Parmesan cheese
2-3 cups fresh spinach (NOT frozen)
1 pint cherry or grape tomatoes, halved
salt and pepper to taste

In a large pot melt your butter.  Add in cut up chicken and stir often, until the chicken is nearly cooked through. Add in garlic and pepper and stir for 1 minute.

 

Pour in the chicken stock, bring a boil and add in pasta.

Cover, and reduce heat to simmer for the time that is suggested on your pasta package.  Now, TWO minutes before the timer goes off, uncover, stir, add in heavy cream and Parmesan cheese and stir to combine.

 

Stir in spinach.  Keep stirring to wilt the spinach, and when it is wilted shut off the heat.

Add the halved tomatoes and toss.  Let sit for 2-3 minutes before serving.  Serve this with some toasty, roasty, crunch bread!

ENJOY!!

Cheesesteak Roll Ups

Hey friends!  Hope this finds you all happy, and hungry!  I am so happy spring is here, it just sheds a whole new light on life, doesn't it?

I have been craving cheesesteaks from home.  Yes Midwesterners they are cheesesteaks,  not Phillies.  The Phillies are my favorite baseball team but, cheese steaks are what you eat my friends!  LOL  I had to get that in there.

I decided to work my cheesesteak a different way.  These are so easy, they can be made ahead and they so "fancy Nancy".  Your friends and family will think you about killed yourself making them.  I wanted to find a use for minute/cube steaks other than chicken fried steak, which is literally all I use them for.  I served these with crusty seasoned bread and some Parmesan pasta and it was a hit! 

If you want to half the recipe please just half everything, I was cooking for company so I used 8 steaks.

You will need:
8 minute steaks
olive oil
2 small onions sliced thin
4 bell peppers sliced
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp salt
8 sliced of provolone cheese
8 slices of white American (which is actually an American and Swiss blend)
You can use double of one if you don't want both.

In a separate dish mix together:
1 tsp. salt
2 tsp. Italian seasoning
black pepper

Preheat your oven to 350 degrees F.  Spray a 9x13 baking dish with nonstick spray, set aside.  In a large skillet add in your drizzle of olive oil.  Now toss in your onions and peppers. 

Let sauté for 3-5 minutes, then add in the Italian seasoning. garlic and salt.  Cook another 2 minutes and remove from heat.  Let cool 10 minutes. 

In the meantime, take your cubed steaks and using a meat mallet, pound them a bit thinner.  Yes, I am serious, just a wee bit.  Now take each steak, add the cheese to the middle, and some of your onion and pepper mixture and roll it up.  You don't need to toothpick it or anything, just repeat with all steaks.  Now sprinkle with your little seasoning blend of Italian seasoning, salt and pepper!

If you end up with leftover filling, put it in a bowl and save it for the top.  Use the same skillet to brown your roll ups for about 2 minutes on each side until browned.  Remove and place into your baking dish.

Place any leftover filling on top and bake for 25-30 minutes!!
-

I hope you give them a try!

Enjoy!

Slow Cooker Italian Style Stuffed Peppers

Ok so here is the scenario.............

You are invited to your kids house for dinner.  Your daughter in law and son are both good cooks.  But when you walk in the house  you just know THIS time is going to be different.  You sit down to dinner, and literally moan and groan over each bite of deliciousness.  This is what happened to me. 

My daughter in law and I have a great relationship.  Shocked? HA!  Oh we butt heads, we disagree, but, I just adore her strength, her mothering, her sense of humor, she is just a delight.  (sometimes a sick little delight) ROFL  Anyway, she was kind enough to tell me how she made these stuffed peppers and said that her mom-mom (eastie speak for grandma btw) has made these for years, ths way. 

I am not sure I recall my mom ever making stuffed peppers, I only had eaten them as an adult.  And I have a strange relationship with bell peppers.  If they are cooked, I want them to resemble mush.  If they are warm and crisp tender, I might hurl.  Cold and crispy or hot and soft.  Those are their only chance with me!  Kayla had said she left hers in to long, psshhh......not a chance, they were perfection!  My measurements and such may not be the same as hers but I got the whole idea and made them to share with you. 

I like the idea of the Italian style, I served mine with a little pasta and that heavenly sauce that took on the roasted pepper flavor, was nectar from the Gods.  It tasted VERY much like my Roasted Tomato and Red Pepper Marinara.  It was like a meatball, in a smooshy pepper, on some pasta, topped with this sauce, and my goodness was it a delight.

Make these, in your SLOW COOKER!!  I swear it is what this kitchen appliance was MADE for!

This recipe makes 6 peppers.  I used a couple of different colors, for interest.  But next time, I am sticking with green on this one, not generally what I would choose but they hold up the best in my opinion!

You will need:

2lbs lean ground beef
3/4 cup regular rice (not minute)
1 tbsp. Italian seasoning
1 tsp onion powder
1/2 tsp garlic powder
2 tsp salt
1/2 tsp ground black pepper
6 bell peppers
4-6 cups of your favorite marinara/spaghetti sauce

In a large bowl combine ground beef, rice, Italian seasoning, onion powder, garlic powder, salt, and pepper.  Get your hands in there, become one with your food!! Mix until completely combined.  Set aside.

To prepare your peppers, cut the tops off, just beneath the stems.  Use a spoon to scrape out the sides and membranes (the white stuff), rinse and repeat. 

Now start stuffing.  This will depend on size, but I had exactly the right amount of stuffing to exactly fill all 6 peppers.  You can take some, add some, whatever you need to do to fill your peppers. 

Spray the inside of your slow cooker with nonstick cooking spray, it just makes clean up easier.  Place the peppers in the crock pot, and pour over your spaghetti sauce.  Make sure each is topped with sauce and there is some standing in the bottom.  Put the lid on and cook for 4 hours on high or 6-8 on low.  Now by all means, don't cook these quite as long if you want a more crisp pepper.

Serve with some crusty bread, or pasta, or both!  These are a delicious version of stuffed peppers and I do hope you give it a try!

Thanks Kay for your recipe!  Love you toots!

ENJOY!

Fresh Green Bean Salad

Sounds light and refreshing, doesn't it?

Now we all know I am not known for health food recipes, or even really, remotely healthy recipes, but occasionally I give it a go.  Let's be honest, we are all, wait... MANY of us are trying to live healthier, be lighter, and more active and I am no exception to that idea.  I just happen to like to cook  really delish stuff that might not be the healthiest choice.  That will not change, however, I will be trying to incorporate a few healthier dishes as well.  

This will be perfect for the summertime.  If you have a garden it will be even more awesome.  Nothing is more gratifying than strolling out to your backyard crops and picking fresh veggies, that you have planted, nurtured and grown, to feed yourself or your family.  I mean, it doesn't get much better than that as far as foodies go!  This salad is a great side dish,  and I have a feeling it will accompany a few grilled chicken breasts or steaks this summer!  It is also perfect for a bbq or picnic, no mayo to worry about!

You can certainly add finely minced onion to this recipe, and you could use fresh garlic.  Nobody but me in my family enjoys raw garlic, so I opted for garlic salt (2birds 1 stone ya know).  Keep that in mind when you are making that choice for the recipe. Here we go!

1 lb. fresh green beans, (ends snapped and cut into approx. 1-2 inch long pieces)
1 medium cucumber, diced ( I did NOT peel mine but feel free to do so if you like)
1 pint cherry or grape tomatoes, halved

Dressing:
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/3 tsp. garlic salt
1/4 tsp. black pepper

Bring a medium pot full of water to a boil.  Add in a generous amount of salt and add your green beans.  Let boil for 4 minutes.  No longer!  Drain them into a colander and immediately toss them into a bowl of cold water and some ice.  This is an, "ice bath" and "shocks" the green beans so they stay bright green and immediately stop cooking.  You want them crisp tender.  (I hate that phrase fyi).  While they are being shocked into submission, take care of your tomatoes and cucumbers and put into a large bowl and then, make your dressing!

To make the dressing, add all ingredients into a small bowl.  Whisk to combine and set aside.

Drain green beans again, and then dump into a clean, lint free kitchen towel.   Make sure they are all dry and then add them to the large bowl of tomatoes and cucumbers.  Pour your dressing over and toss those veggies quite a few times to get them all coated.  Now you can serve this immediately but let me assure you, if you make this the night before, or even 2 hours before, and you chill it, they will come!   It is one of those dishes, the longer it sits, the better it gets!

Enjoy my friends! 

Sweet Garlic Chicken Drumsticks

Did you get stuck with the drumsticks as a kid?  WHY do people just ASSUME kids want or will eat, drumsticks?  My mom makes the best fried chicken this side of the continental divide and every dang time, when I was little I got served up a drumstick.  Please tell me this wasn't just at my house when I was a kid.  Tell me the rest of the children of the world got shafted of a choice and just got drumsticks too!?

Well, as luck would have it, in my older, young age, I love them.  I love white meat, I love dark meat, and now, I actually WANT drumsticks.  I have kind of been on a kick of trying to bring you recipes with affordable ingredients.   Chicken drumsticks are ALWAYS on sale at my food store and I thought I would grab some and make something delicious.  I can't help that it involves garlic, that is just something weaved into my genetic code.   My husband loves "sweet" with meat, which is not one of my favorite flavor combinations.  However, as I was taking these babies out to thaw, I was reminded of a wing recipe my sister Anne (#5) used to make, or made for me a couple of times, SO long ago.   So without asking her, because I know she will never remember, I thought to myself, "self, you can just do what you think she did".  And I did.  And it is awesome.

This is a great weeknight meal, quick and easy, and budget friendly.  A one dish pony, that is sure to please, because even when you think you don't have a choice, you find yourself choosing drumsticks!

Sweet Garlic Drumsticks:
12 drumsticks (use more or less and either double the recipe for sauce or keep it the same even if you use less)
1/2 cup vegetable oil (divided)
1/2 cup brown sugar
2 tbsp. soy sauce
1 tsp minced garlic
1 tbsp. honey
1/4 tsp black pepper

Preheat your oven to 350 degrees. 

In a large skillet, heat 1/4 cup of your vegetable oil.  Salt and pepper your drumsticks well, and in batches, brown them in your skillet, on all sides.  You aren't cooking them through, you are just creating a nice brown crust.  When they are browned, place into a casserole dish that is large enough to hold the amount of chicken you are using. Set aside. 

In a small bowl combine remaining vegetable oil (1/4 cup), brown sugar, soy sauce, garlic, honey and black pepper.  Whisk until completely combined and pour over chicken sparingly.  Using a pastry brush, brush each piece of chicken with sauce you drizzled, and then pour over more of the sauce.  Leave a small amount in the bowl if desired to brush over chicken when it is removed from the oven.  Not necessary but an option.  Bake for 35-45 minutes, make sure you have a safe internal temp of 165 degrees F.

Enjoy this easy, but delish chicken dish!  

Your "finger lickin' chicken lovin" Chefwannabe

Stick to your Ribs, Not Your Thighs Potato Soup!

You have spoken!  You wanted my healthier, vegetable-ier, meatier version of potato soup.  This one is delish and I am really excited to share it.  Like what I named it?  It is true, it is "stick to your ribs" hearty, but it won't stick to your thighs!  Or your butt!  Or your gut!  Or your bat wings!  WOOHOO!

You know how I love soup and soup season is upon us!  WOOHOO!  My husband is equally as thrilled.  NOT.  He always says, "soup isn't a MEAL".  Any of you have husbands or wives like this?   Chili is a meal, but any other soup is SOUP.  Chili is not soup.  Really?  I adore my husband but this soup logic has got to be dealt with if I am gonna keep him around another 13 years! HA! 

This one pot, with prep included, probably 30 minutes tops.  You could easily prep this if you do make ahead meal prep bags.  I used to do this on Sunday evenings.  Prep for the week.  For this soup, I would chop the carrots, celery, onion and ham and put it all in a bag with the butter and olive oil added as well.  I would put into a very small snack baggie, my salt, pepper, rosemary and parsley.  Then all I would have to do on meal night, is peel and dice some potatoes, get out my chicken stock and now you have about a 15-20 minute meal.  Remember to check your potatoes, depending on how big or small you dice them, you will need to decrease or increase your simmer time by a couple of minutes!

1 tbsp olive oil
1 tsp butter
1 cup diced ham
3 medium potatoes (peeled and diced smallish)
1 large carrot, diced
2 ribs of celery, chopped
1 small onion, diced
1 tsp garlic, mined
1 tsp rosemary
salt and pepper to taste
4-5 cups low sodium chicken stock
1 1/2 cups skim milk
1/2 cup Wondra flour
1 tbsp. parsley

In a medium pot, add oil and butter.  When melted add in ham, potatoes, carrot, celery, and onion. Saute for 2-3 minutes, add in garlic, rosemary and salt and pepper to taste.  Stir to combine for 1 minutes.  Add in chicken stalk, and milk.  Cover and let simmer for 15 minutes.  Now there are 2 endings to this story.  If you want a thicker soup, add in Wondra while whisking, it will thicken your soup just enough to make it feel like you are eating a creamy, amazing, sinful soup.  Stir in parsley and serve.  OR... Stir soup and add in parsley and serve!

No matter how you eat it, please enjoy it!  I always love to see photos of recipes of mine you have tried!  Make sure to tweet them, instagram them or post them on my Facebook!  Make sure to hashtag them with #thechefwannabeinme ! 

Your "happiness is not adding to my thunderthighs" Chefwannabe

Monster Hand Garlic Bread Sticks

I just giggle when I look at my monsters beautiful hand.  I mean, a hand I can eat?  A hand that holds a bowl of marinara?  What is not to love about it?!  Maybe his hand isn't gorgeous, but he is a monster, his hand is supposed to scary and crusty!  (and garlicky, and dippy)

You all know I love Halloween.  I have been making every single thing I come up with in my mind.  I haven't gone balls, oh wait, that isn't an appropriate expression is it?  I have gone full steam ahead and some of my creations turned out rather, odd.  Like this first version of this recipe.....

 

Go ahead, you can laugh, I sure am!  This was rather, interesting to say the least.  This hand tasted amazing however and I will make Mr. Six Fingers again sometime, hopefully he has done something about his edema by then!

 

Halloween, to me, is a time to just have fun, be gross, eat food made into weird stuff and scare the crap out of anyone you know, who doesn't have a heart condition.  We love dressing up and having fun, plain and simple.

 

This is easy and would be a fun addition to any party table, or dinner table, the kids will love ripping his fingers off and dipping them in "blood"!!

 

You will need:

Pizza Crust (you can buy it, or make it.  The size doesn't matter it will just affect how large your end result it

Marinara Sauce

1 tbsp. Italian seasoning

1 tsp salt

2 tsp garlic powder

olive oil

1/2 cup grated Parmesan cheese

1 small oven safe bowl

 

Preheat your oven to 425 degrees.  Spray a large baking sheet with nonstick spray.  Manipulate your dough into the shape of an arm and hand.  Remember he is a monster, his imperfections make him good and creepy!  Now under the hand, carefully place the bowl, like this......

 

 

Now, drizzle with olive oil, and use a pastry brush to evenly coat the hand and arm.  Bake for 10-15 minutes.  You will just need to keep an eye on it because it depends on the thickness of your monsters hand!

 

When it is perfectly browned and done, remove from the oven and let cool COMPLETELY.  Do NOT remove the bowl until it is completely cooled.  Now, turn your oven to broil. 

 

When it is cooled, carefully flip the hand over, remove the bowl and wash it well.  Drizzle this side of the monsters hand/arm LIGHTLY with olive oil (this will be the original bottom side), combine Italian seasoning, garlic powder and salt and sprinkle all over.  Lastly, sprinkle on the Parmesan cheese and place into the oven for 2 minutes (approx.) just until the top is golden brown. 

 

Place the bowl back in his hand, (it should fit perfectly!) and fill with marinara and enjoy!  I sliced it into bread sticks like this....

 

 

Each of the fingers can be another one, etc.

 

Enjoy this fun and delicious Halloween or anytime treat!!

 

Your "don't get to handsy" Chefwannabe

 

Touchdown Corn Salsa

I live in the Cornhusker State.  I moved away, and returned in recent years, and it is still a state where the word "corn" must be the most used word among its residents.  Cornhuskers, (though we won't discuss them right now), cornfields, corn trucks, corn pickers, popcorn, corncorncorncorncorn!

It was only natural, in light of it being football season, that I made a game day snack that contained corn, right?  You know, you make all that game food and just make an entire, day long meal out of them?  Do you all do that too?  We are a picky loving' family, we just would rather "picky" to the Philadelphia Eagles!  Yes I admitted it, a Nebraskan who isn't a huge Husker fan.  You all know I am going to have to into hiding now, right? 

Anyway, this is a fairly healthy dish for me.  I mean, this is no diet blog for sure, but I also love healthy things too!  Yes I DO!  Mind you, I ate this salsa between the beans.  I don't groove on beans, not even in this salsa.  The flavor is great, and though I did not use cilantro, I think it might be a tasty addition if you groove on it.  Such a split world when it comes to cilantro eaters and cilantro free'ers!   How do you exactly spell that, really?  I like my way, so it is staying.   Enjoy this for game day, your next FIESTA, or just for healthy snacking anytime!  This makes a fairly large batch.  OK, it makes a huge batch. 

1 large tomato, diced (approx 1 1/2 cups)
1 15 oz can black beans (rinsed and drained)
1/2 small jalapeno FINELY diced (more or less to suit your tastes)
1/2 cup onion
1 16oz bag of frozen corn
1 TBSP minced garlic
1 tsp salt
1 tsp pepper
3/4 cup apple cider vinegar
1/2 cup vegetable oil (or oil of your choice)
1/2 tsp hot sauce (optional)
2 tbsp. cilantro (optional)

Combine all ingredients.  Cover and refrigerate at least 1 hour before serving.  The longer it sits, the better.  Stir occasionally if you like while it is chilling!  Serve with chips and you have a TOUCHDOWN!

Your "GO BIG RED" Chefwannabe

Easy Shrimp Scampi (No Alcohol)

I always hate it when I watch YouTube videos and they use the phrase, "highly requested".  Seriously if everything has been so highly requested for years, why are you  just making it now?  OK, annoyed comment, over. 

I have had a few requests.  Namely, shrimp scampi with no alcohol.  Many people don't drink it, don't like it, etc.  Yes, I say the alcohol all cooks off, but for someone who doesn't like it, it doesn't matter. he flavor is concentrated so it is even stronger.   I admittedly don't like alcohol in most of my dishes.  I have a couple I can't do without on but, for the most part, I don't use it a ton.  My husband doesn't groove on it and I am finding more and more people who don't.  So regardless of your reasons, here is an easy recipe, alcohol free, that my husband thinks is the cat's meow.  Well, so to speak.

This is so easy it is ALMOST embarrassing.  I serve this normally over some angel hair pasta, but this day, my husband wanted it plain.  You can serve it with rice as well.  Just PLEASE don't forget some crusty bread too!  Buy your shrimp however you choose, but they need to be peeled and in my opinion, deveined.  Mine were shell on, but they were deveined, so all I had to do was peel them.  Your seafood counter at your store, will likely have several options for you.  You can use fresh or frozen, just let them thaw if they are frozen, in cold water.

I don't normally let my garlic and butter simmer for so long, but in this dish, for me, it is imperative. 

Here is what you will need:

1/2 lb shrimp (peeled and deveined)
3 tbsp. butter
1 heaping tbsp. FINELY MINCED garlic

That is it.  Seriously.  I don't even salt and pepper.  In a COLD medium skillet, one your shrimp will cook nicely in, add in butter and garlic.  Turn your burner to medium-low and let the garlic and butter come up to heat together.  DO NOT turn it to high, just let it lovingly dance together in the pan, for a good 5-7 minutes.  LOW and SLOW.  This is what gets the garlic good and infused in your butter and turns your butter 50 shades of sweet and delicious!  After that time has passed, turn to medium heat and add shrimp.  You can increase the temp of the skillet if needed, a LITTLE if you need too.  Cook until shrimp are pink on one side and flip them over.  This will take maybe 1 to 2 min per side depending on their size.

Serve over some hot pasta (I prefer angel hair) with some crusty bread!

PS.  If you WANT to use white wine, add it just as the shrimp are halfway done.  1/4 cup will do ya. 

Your "do NOT burn the garlic or you need to trash the whole thing" Chefwannabe

Garlic Parmesan Croutons

Salad, glorious salad!  Regardless of if you prefer, iceberg, bib, romaine, dandelion, spinach, or wild greens, it is the season for a refreshing, crispy salad!  And every great salad deserves a great crouton as its crowning glory!

How many of you buy croutons?  Are you the same ones who throw out stale old bread?  Well, your day has arrived.  You paid for that bread, now USE it!  Why buy store bought croutons when you have all the making for the best croutons you have ever eaten at home?  Personally I am a fan of the crouton, some people are not.  I think it is like eating the best piece of garlic bread, crusty and crunchy  with your salad, only you don't have to put one down to eat the other, you can do it at once! I love little else better than a salad full of fresh veggies, and some boiled eggs.  Add a little grilled chicken and I am over the moon!

These croutons are easy and delicious.  DO NOT feel like you have to go buy french bread.  I used plain bread kids, stale bread that would have otherwise become breadcrumbs in the freezer.  French bread gives you a fabulous result but, heck, so do hamburger buns.  Use whatever bread you have on hand!  They will go rather quickly, so make sure to keep on eye on them and even give them a flip or toss if you like halfway through cooking. 

3-4 slices of french bread, 1 inch thick and cut into cubes

5 tbsp butter

1 ½ tsp garlic powder

1 tsp dried Italian seasoning

½ tsp onion powder

2 tbsp finely grated Parmesan cheese

Preheat oven to 375. Get out a cookie sheet and set aside. Put cubed bread into a large bowl. In a microwave safe bowl, melt your butter, add seasonings, garlic powder, Italian seasoning, and onion powder. Stir to combine. Pour over the bread cubes and toss until all the cubes are coated well. Spread onto a cookie sheet in a single layer and sprinkle over your Parmesan cheese.  Bake for 15-20 minutes. Check often to make sure they aren't burning!! Let cool completely and serve!

 

Your "no green rings around my hardboiled eggs yolks please"chefwannabe

 

 

 

 

 

 

 

Spicy Asian Green Beans

I love green beans.  I will eat them nearly anyway you make them.  As a kid my mom grew them in her garden and I remember endless summer nights on the front porch snapping green beans so she could can them for use in the winter months.  It used to be the dreaded job, but we all had to do it and let me tell you that woman grew more green beans than I have ever seen!!

As you all know, my husband, the Chinese food master always has us eating it!  I always see these green beans on peoples plates, and on buffets, but, I have never tried them.  I am not sure why, I mean, I do love green beans, but they always seemed to look questionable to me.  I finally sucked it up the other day and tried them.  Now, I could go there, and eat only green beans.  However, as usual, I needed to add a bit more spice to mine.  I don't know how they make them, I have tried swindling other recipes from the waitresses and owner, to absolutely no avail.  Back when I was working on General Tso's Chicken, I tried, and that recipe seems to be locked up like Fort Knox.  That's fine I say, I will make my own dang green beans.  And I did! 

These are easy and quick.  In fact, this recipe is great for 2!  You can always just double it for a bigger batch.  So enjoy this twist on green beans, that I find can sometimes be a bit plain!

You will need:
1/2 lb fresh green beans
2 tsp peanut oil
1 tsp crushed or minced garlic (make that a heaping tsp)
1/4 tsp crushed red pepper flakes
2 tbsp soy sauce
splash of water (2 tbsp approx)

Snap your green beans, just to get the ends off.  You can snap them in half or smaller pieces if you like, I prefer mine long.  Rinse them and let them drain while you begin preparing your wok.

Heat 2 tsp peanut oil in a wok or high sided skillet.  When the oil is hot, add in garlic, and red pepper flakes.  Stir constantly, do not stop or the garlic will burn.  Stir for 1 minutes and then add in the green beans.  Stir fry them for 3-4 minutes, add in water and soy sauce and stir fry another 1-2 minutes.

The beans will be crisp tender.  This is not for those who enjoy mushy green beans!!  They will have a nice crunch but, be tender.  You can omit the red pepper flakes if you don't groove on the spice!!

I hope you enjoy these delicious green beans!

Your "green beans are like green love"chefwannabe

Roasted Leg of Lamb, Simmerman style.

 Can I tell how much I dislike lpreparing lamb?   I don't dislike it, if I don't have to cook it.  But let me explain why I can't eat it if I have prepared it.  The texture of the skin on a leg of lamb, feel much like cutting human skin to me.  OK.  Gross, I know.  But, has that ever stopped me before?  I seriously can't believe I just wrote that, but, my bigger concern is you all wondering how I know what cutting human flesh is like. (if you could hear how hard I am laughing, I think out of nervousness). I just can't prepare it, and then have to eat it.  I will eat it from a restaurant, no problem.  But there are a few other misconceptions about lamb I want to set straight.  Well, according to me anyway.

"You must eat lamb with mint of some sort".  Not in my world.  In my world mint is to cover up the flavor of a poorly prepared roast.   I had lamb the first time years ago and it tasted "dirty" to me.  After I met my husband the lamb lover,  I took some tips from him, and learned to roast this to perfection.  We don't use traditional items, mint or rosemary.  We do however use TONS of garlic!  I guarantee your lamb will be perfect every single time, full of flavor, and moist!!  The flavor will be amazing and you will wonder how you ever didn't like it before.  So for the sake of my undying love for my hubby, (and son, who always requested leg of lamb for his birthday meal) I bring you, a lovely roast leg of lamb

You can prepare this lamb as per the directions, put it in a large Ziploc or cover tightly and let sit in your fridge for up to 24 hours.  I did not marinate mine, and it was still incredible.  So if you are a "do ahead" kinda person, you have the option.   Purchase a leg of lamb, bone IN as big or small as you need it.  Lamb is expensive right now.  I happened to hit a 50% off sale using my member card at this grocery store I loathe.  That is an entirely different blog.

You will need:
1 bone in leg of lamb
1 head of garlic, separated, peeled and left whole (12-15 cloves)
2 tbsp dried Italian seasoning
1 tbsp dried basil
olive oil
salt and pepper

You will preheat oven to 350 degrees.  Place lamb into a large baking pan or roaster.  Taking a knife, cut deep slits all over the outside.  Make as many slits as you have pieces of garlic.  (feel free to use even more garlic if you like).  After you have placed your garlic, drizzle about 3-4 tbsps of olive oil all over.  Take your dried spices and sprinkle or rub into the meat all over.  Salt and pepper as much or as little as you prefer.  Oh yea,  I believe I used about 15-20. It should look like this....

Cover with foil, and roast until your internal temp is 140-150.  We like ours pretty med-rare so I roasted it to 140 degrees.  Perfection.  It took approx 2.5 hours for a 7 lb leg of lamb but make sure to use your meat thermometer, that is the only way to make sure it is cooked to a safe, and preferred temperature!  I removed my foil about 30 minutes before I took it out.  Let it rest a good 15-20 minutes before slicing!

Here is what we got when we pulled it out...(I made a big one and didn't even have a big enough platter so plastic it was!)

 

So there it is.  I know what you are thinking there is no way it can be juicy when I have cut all those slits in it.  It is, they are all on top, no juice runs out the bottom and it is so juicy you can SEE it in the cover photo!  No mint, no dirty taste, simply a masterpiece! HA! The Simmermans way to a beautiful roasted, garlictabulous roast leg of lamb!  Forget about the human flesh thing and just enjoy! xoxo

 

Your "still SLIGHTLY unsure about lamb in general" chefwannabe

 



 



 



 

 

 

 

Orecchiette and Sausage (A one pot wonder)

Ok I might have lied.  No, actually I didn't.  Wait.....I think I did.

Well, it isn't technically a ONE pot oh wait, yes it is, it is ONE pot.  And ONE skillet! :)

Ok now that, that inner battle has been won, by me of course, let me tell you a little something interesting.  Do you know what orechhiette means?  It means a small ear.  I thought you might enjoy knowing that.  It is a pasta typical of a region in southern Italy (where my dads mother comes from)  Anyway the only real reason I told you was become some people just "couldn't bring themselves to eat witch finger cookies", wonder how those peeps are gonna like eating little ears.  Cause they DO look like little ears and that color just drives home the fact you COULD be consuming, small Italian troll ears.  Just pointing that out.  Maybe I should be flattered, maybe my witch finger cookies really DID look that much like a real finger, you know being green and all.

Anyway, I love this pasta.  I have a real thing for shapes of pasta.  I know it is all the same basically, I just have certain kinds I think taste better or "eat" better than others.  Bucatini, and cavatappi, and ditalini rounding out my top 3.  I think this has to be number 4.  Yea, for sure.

Now that we have covered the important issues, human appendages and pasta shapes I think we can get on with this easy, delicious crowd (even kid) pleasing, QUICK dish!  This is a spicy dish, you can remove the red pepper and use sweet sausage (mild), but unless you just can't do it or hate it, I would consider it a sin.  This is creamy, without having a heavy sauce, it has a fresh bite from the tomatoes and it is so yummy!

You will need:
16 ounces orecchiette pasta (now lets be serious, any short pasta WILL work)
1 lb ground HOT Italian Sausage
3/4 cup chicken stock
1-2 crushed cloves of garlic
1/2 tsp red pepper flakes
1 cup grated parmesan
1 1/2 cups cherry tomatoes, halved
2 T butter
salt and pepper to taste

In a skillet brown your sausage.  When it is halfway done, add in the stock, garlic and pepper flakes.  Make sure not to let your garlic burn! Stir often and let your chicken stock reduce by half.  Set aside.  In a large pot, boil your pasta per the package directions.  Make sure you salt your pasta water and use a lot of water!  Pasta needs room to groove!  When it is done, drain and add back into your pot.  Now take the contents of the skillet and add it to the pasta, add in grated cheese and butter, mix until combined.  Dump in your halved cherry tomatoes, toss and serve!  It should be beautiful creamy without any heavy sauce.  If you find it a bit dry, just add some more stock and mix!

Make sure to grate some extra cheese over the top, like my husband did. 

Enjoy this ONE pot ONE skillet dinner!

Your "loves winning inner battles with myself" chefwannabe

Pork Scallopini w/Garlic and Parmesan Pasta

Family favorite time!  This actually is a recipe I thought I blogged LONG ago.  I realized I never had and it was what we had for Sunday supper last night!  I love sharing our family favorites with you guys.  It makes me feel like I am spreading the love for my family to you and yours!  Sunday supper is a big deal in our family as most of you already know.  I believe strongly in starting the week out with a big family meal, it grounds us, reminds of what is really important in our lives and gives us a chance to talk about the week.  We reminisce, laugh, visit, eat great food and spend time with the people we love.  Friends OR family alike.   I encourage everyone to eat around the table with their children and families.  I don't care WHAT you eat, just do it with your kids!   I don't care if kids live with one parent or 2, grandparents, aunts and uncles, or foster parents,  I believe it teaches them to care about others, cope, problem solve and know they have someone they can trust to talk about anything to.  I get busy parents, long hours at work and just wanting some down time.  But guess what.....it is a labor of love!

Anyway, off  of my soapbox.  Scallopini can be made with chicken, pork or veal most commonly.  I like it best with pork.  Scallopini just means it is thin, pounded very thin with a meat mallet.  I used a pork tenderloin for this.  I almost always do.  You know those big huge ones that go on sale somewhere pretty often?  I cut them into 3 or 4 pieces and Ziploc those babies into the freezer.  Anyway I cut about 1 inch slices and then pounded them out.  I used about a 3 lb piece.  It made about 8 pieces.  It also has a gorgeous wine sauce that gets spooned over the top!

Here is what you will need for the Pork Scallopini 
Pork loin or boneless chops,  pound thin. 
1 cup flour
1 tbsp garlic powder
1 tsp dried basil
1 tsp salt
pinch of pepper

Mix these dry ingredients up to use as your dredge.  Preheat oven to 300 degrees.  Heat a skillet up with 1 tbsp of olive oil and 1 tbsp of butter.  Dip each piece of pork into the flour mixture, one side and then the other, pressing down to get as much stuck to the pork as possible.  Fry 2-3 minutes on each side.  Put on a baking sheet in the oven to keep warm.  Do this until all pork is fried!  DO NOT burn any of it because you will use the drippings and "stuff" left in the pan for your pan sauce!

Sauce:
2 cups white wine
1/2 cup chicken stock
1 tbsp fresh parsley (dried is fine if you don't have fresh or leave it out if you don't care for it)
1 tbsp butter

While pan is still hot from frying your pork, deglaze with white wine.  Using a wooden paddle spoon or something with a flat edge, scrape up the bits off the bottom while it is bubbling.  Add in chicken stock and let simmer uncovered until reduced by half and shut off the heat  Add in butter and parsley before serving.  There won't be alot, this isn't a gravy, it is just meant to get a spoonful drizzled over the meat.  If you feel you want more, it is easy to just increase your ingredients!

Parmesan Pasta:
1 lb any long pasta.  Spaghetti, fettuchini, linguine, angel hair, whatever you choose!
4 tbsp butter
1 tbsp olive oil
1 tbsp fresh minced garlic
1 cup grated Parmesan cheese

Cook pasta according to package directions.  While it is draining, in the empty pot, add butter and olive oil, and garlic.  Put it back on your warm burner and turn on low.  Stir until butter is melted and the "bite" has cooked out of the garlic.  Add your pasta back in and toss it with the the mixture.  Add in cheese and toss again.  Serve with your scallopini!

I hope you enjoy this as much as we do!!

Your "miss having my kids and granddaughter for Sunday supper" chefwannabe