Comfort Food: Lamb & White Bean Stew

I have to say one of my favorite meals is lamb shanks with white beans.  The lamb shank is not pretty and it's not a quick fix either.  If you have the time and a slow cooker, lamb shanks and white beans...mmm DELICIOUS!

Lamb Shanks and White Bean Stew

Ingredients

I large Lamb shank

1/2 tsp salt

1/2 tsp pepper

2 tbsp vegetable oil

1 onion, finely diced

1-1/2 cups diced carrots

1-1/2 cups diced fennel

2 cloves garlic, minced

1 tsp  dried thyme

1 cup dry white wine or sodium-reduced chicken stock

1 cup sodium-reduced chicken stock

2 cans northern white beans

1/2 cup chopped fresh tomoto

1/4 cup rosemary

Preparation:

Sprinkle lamb with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker. 

Add all the other ingredients. Cover and cook on low for about 6 hours or until meat is tender and separates easily from bone. Transfer lamb to plate. Skim off fat in slow cooker.

Spoon into shallow bowls; top with lamb.

Cube Steak RE-DO!

OK, a few months ago I posted about a Cube Steak recipe I found on Recipezaar. Great recipe. Easy. The only thing is, I am trying not to use too many processed things...cream of mushroom soup, for example. So, here's my Cube Steak RE-DO!!!


Ingredients:
2 lbs cubed steak (4-6 pieces)
2 tablespoons oil
1/2 teaspoon butter
1 cup flour
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup sweet onion, sliced
4 cups crimini mushrooms, sliced
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1/2 cup water
1 cup heavy whipping cream or milk

Directions:
In a bowl or plastic bag add flour,salt,onion powder,garlic powder and black pepper.
Add cubed steak in flour mixture and coat well.
Heat oil and butter in a large frying pan.
Add cubed steak and brown on both sides for 15 minutes.
Remove cubed steak and drain grease out of pan, leaving some dripping grease in pan.
Add onions and additional salt and pepper. Saute until the onions are just slightly cooked, then add the mushrooms and saute until they are soft. Add water and cream or milk.
Add cubed steak back to pan and simmer on low heat for 30 minutes.
Turning cubed steaks once during simmering.

Cheers...St Germain Gimlet

My husband is a total bourbon guy, but I like to mix it up some times!

I asked if he could make a cocktail for me that was a little lighter and refreshing...
My husband made this for me.

2 shots gin
1.25 shot St. Germain
.5 shot freshly squeezed lime juice.


Shake. Strain in glass.


Enjoy.

Meatless Monday: Nachos!!!

This is one of my favorite foods and it's MEATLESS!!!

I think I could live on nachos. Of course, there has to be my husband's guacamole or it's just not the same.

John's Garlicky Guacamole

3 ripe avocados, smashed

1 shallot, finely chopped

1 fire roasted jalapeno, finely chopped

1/2 roma tomato, chopped

2 garlic cloves, smashed

1 T cilantro, finely chopped

juice of 1/4 lime

salt

Mix it all together and enjoy with tortilla chips!

Bananas Foster

Somethings burning!

"No, it BANANAS FOSTER!!!"

So Good...Surprise, starts with BUTTER!!!


My husband made bananas foster the other day for my birthday. So good. The recipe is from Brennan's Restaurant and they claim to be the creator of this oh so good dessert.
Butter, brown sugar, cinnamon...so far so good!

Ripe but firm bananas.

Put it all together...mmmmmmmm!

Add BOOZE and light.


Bananas Foster
from Brennan's Restaurant

¼ cup (½ stick) unsalted butter
1 cup C&H Golden Brown Sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup Myer's Dark Rum
4 scoops Haagen Daz vanilla bean ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

Celebrating 3 Birthdays!!!

Cupcakes, Cupcakes, CUPCAKES!!!

Happy Birthday to my nephew Riley, Me, and my Godson Zach!!!
Citrus Cupcakes with coconut frosting...YUM!

So, I have a secret recipe for this cupcake...it starts with a mix. I'm not a big fan of the box mix cakes, I think they taste, well, NOT HOMEMADE. I think they one little change I make, hides the imitation flavors that overwhelm the box cake mix.

Citrus Cupcakes with coconut frosting

1 - box white cake mix

Follow the instructions for making the cake, but take the following:

juice of 1/2 lemon

juice of 1/2 lime

juice of 2 satsuma oranges

and add water to make 1 full cup of liquid. Use this in place of the 1-cup of water that is listed on the box. That's it. Bake as directed.

Coconut Frosting

1 stick unsalted butter

Whip the butter until creamy, and then add:

1 cup powdered sugar

1/2 tsp coconut extract

Mix until fluffy.

Frost each cupcake lightly and sprinkle with sweetened flaked coconut.

So Good!!!

The Daring Cooks: Pork Satay with Peanut Sauce

The Daring Cooks Challenge for January is Satay.

Yummy! I made both Pork and Eggplant.

I cheated and made the marinade in my blender. Totally easy and turned out fine.

The peanut sauce could have used a little more heat, but still delicious.
I have posted the original recipe bellow. Try it!!!

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Pork Satay with Peanut Sauce
Satay Marinade
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork (loin or shoulder cuts) (16 oz or 450g)

Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. (I keep some premature (still green) dragon chili peppers in the freezer for just such an occasion.)

Directions:
1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
2a. Cut pork into 1 inch strips.3a. Cover pork with marinade. You can place the pork into a bowl,

cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Faster (cheaper!) marinade:
2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)

Directions:
1b. Mix well.
2b. Cut pork into 1 inch thick strips (2-2.5 cm thick), any length
3b. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Cooking Directions (continued):
4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.
* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut Sauce
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Dreaming of Mexico... Ole!

Beautiful Puerta Vallarta!

Yesterday, I was looking online for places to stay in Sayulita, Mexico. I cannot wait to be sitting on the beach in Mexico. OK, besides the warm weather, I love the food in Mexico!

Craving Mexican Food...I have my pork shoulder slow cooking with my husband's secret Cajun rub. We're having tacos tonight!!! I saw the Neely's episode La Vida Memphis this weekend and I'm going to serve Gina's Zesty Slaw and Arroz a la Mexicana, from my Mexico the Beautiful book, MMMMmmmm...YUM!
So yummy and healthy too!

Zesty Slaw

from Pat and Gina Neely

4 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon sugar
1 head Napa cabbage, shredded
1/4 cup fresh cilantro leaves
4 tablespoons freshly sliced green onions
1 carrot, peeled and shredded
Salt and freshly ground black pepper

Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.

Salade Composee and my "Go-To" Vinaigrette

Salade Composee

Trying to keep it light and easy! Not the same salad I would have put together in the Summer, but delicious none the less. Top with my French Vinaigrette...YUM!

Olives!

This olive is a great alternative to the Kalamata.

The Winter offering at the Pike Place Market.

French Vinaigrette

adapted Gourmet Magazine - Jan. 2006;originally published in 1952
1/4 cup white-wine vinegar

2 tablespoons finely chopped shallot

1/2 teaspoon salt

1/2 teaspoon Dijon mustard

1/4 teaspoon black pepper

3/4 cup olive oil

Whisk together...Done!

Quick Cheesy Meatloaf

Quick Cheese and Spinach Meatloaf

2 pound ground beef
2 eggs, beaten
1 1/2 cups oatmeal
1/2 tsp onion powder
ground black pepper and kosher salt to taste
2 cups shredded mozzarella cheese, divided
1 cup spinach, steamed and chopped

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine the all the ingredients and form into a loaf. Make sure the loaf is no higher than 2 inches or it will not cook evenly. Tent the meatloaf with foil after 20 minutes, and then remove the foil for the last 10 minutes of baking.
3. Bake for 60 minutes. Let cool 10 to 15 minutes before serving.

Holiday Appetizers: Cheddar Olive Poppers

Santa, you're goning to love these Poppers!!!
Sesame Cheddar Olive Poppers
— Adapted from "Dishing with Kathy Casey"
Makes about 24 poppers

1 cup (4 ounces) finely grated sharp cheddar cheese
2 tablespoons butter, softened
1/2 cup sifted flour
Dash cayenne pepper
1 jar (about 24) medium-Black olives, drained



1. Beat the cheese and butter together in a mixer or a food processor, then stir in the flour and cayenne.
2. Shape 1 heaping tablespoonful of dough around each olive, covering it well and forming the dough into a ball.
3. P lacethe balls on an ungreased baking sheet. Bake in a preheated 400-degree oven for 15 minutes. Serve hot.

Holiday Baking: Sables

Sables: The Beautiful Gift from France

2 sticks (1 cup) unsalted Darigold butter, at room temperature

1/2 cup sugar

1/4 cup confectioners' sugar, sifted

1/2 teaspoon salt, preferably fine sea salt

2 large egg yolks at room temperature

2 cups all-purpose flour

Decorating sugar

Makes about 50 cookies
Beat the butter at medium speed until smooth and very creamy.

Add the sugars and salt and beat until well blended, about 1 minute.

Reduce the mixer speed to low and beat in 2 of the egg yolks.

Turn off the mixer. Slowly, pour in the flour and mix at a low speed. Scrap down the bowl.

Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. You want to work the dough as little as possible.

Scrape the dough out onto a smooth work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours, preferably longer.

When you are ready to bake, heat the oven to 350 degrees F.

Take the dough out and slice the log into 1/3-inch-thick cookies. The Sables are great plain, but if you want to have sugar on the edge, roll the cookie rounds in sugar at this time, before baking.

Place the rounds on parchment lined baking sheets, leaving an inch of space between them.
Bake for 17 to 20 minutes, rotating the baking sheet at the midway point.

Remove from the oven and let the cookies rest a minute or two before carefully lifting them onto a rack with a wide metal spatula to cool to room temperature.

Holiday Baking: Mexican Chocolate Cherry Rounds

Spicy, Sweet and "Oh so YUMMY!"

I have been making Mexican Chocolate-Cherry Rounds for years, since I first saw them featured in Bon Appetit in 1996. I stick to the original recipe, most of the time, but this year I substituted Ibarra Mexican Chocolate for unsweetened chocolate. To be honest, I just didn't feel like going to the store to get unsweetened chocolate when I had bittersweet, semi-sweet, and pounds of other chocolate. Anyway, the cookies turned out great. My husband, the skeptic, noticed the cookies were flatter than before, but he thought the flavor was the best this year.

I may not ever tell him what I did...ha, ha.

Mexican Chocolate-Cherry Rounds

6 oz. unsweetened chocolate or Ibarra Mexican Chocolate, chopped

2 cups All Purpose Flour

1 T ground cinnamon

2 tsp baking powder

1 tsp kosher salt

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1 3/4 cups sugar

1/2 cup (1 stick) unsalted butter

3 large eggs

1 tsp vanilla extract

2/3 cup powdered sugar

60 candied cherry halves

Melt the chocolate in a double boiler or microwave. If you are using the Ibarra chocolate, add 1 tablespoon of butter to the chocolate when melting; cool.

Combine flour, baking powder and spices. In an electric mixer, beat the sugar and butter until light. Beat in eggs one at a time, then add vanilla and cooled chocolate. Gradually add the dry ingredients. Gather the dough together and chill for at least 2 hours.

When you are ready to bake, preheat the oven to 350 degrees F.

Line 2 baking sheets with either a silpat or parchment paper.

Form dough into 1-inch balls and roll in powdered sugar, repeat with all the dough. Place the dough balls on baking sheet 1 1/2 -inch apart. Press 1 cherry half into the center of the dough.

Bake until the dough cracks, about 10 minutes.

Transfer to cooling racks and cool completely.

These cookie will stay fresh up to 1 week in an airtight container or frozen for 1 month.

Pollo con Olive e Pignoli

I flipped on the television a couple mornings ago and saw Lidia's Italy on PBS. She was touring a few places in Italy where olives are grown. The show triggered a serious olive craving. She made a simple dish with olives and pine nuts and then served braised celery and onions on the side. I had to have it!!!

In my opinion, these Organic Pitted Green Olives worked the best with Lidia's chicken recipe.

Pollo con Olive e Pignoli
Serves 6
* This recipe is adapted from

Lidia Bastianich NEW cookbook, “Lidia Cooks from the Heart of Italy”

3½ to 4 pounds chicken thighs
1 teaspoon kosher salt
2 tablespoons extra- virgin olive oil
2 tablespoons butter
3 plump garlic cloves, peeled
2 dried bay leaves
1 cup brine- cured green Italian olives, drained
½ cup white wine or 2 Tablespoons vodka
¼ cup toasted pine nuts

Rinse the chicken pieces, and pat dry with paper towels.

Season the chicken all over with the salt.

Put the olive oil and butter in the pan, and set over medium- low heat. When the butter is melted and hot, lay in the chicken pieces, skin side down, in a single layer; drop the garlic cloves and bay leaves in the spaces between them.

Cover the pan, and let the chicken cook over gentle heat, browning slowly and releasing its fat and juices. After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue cooking covered.

After the chicken has cooked for 30 minutes, scatter the olives onto the pan bottom, around the chicken, and pour in the wine. Raise the heat so the liquid is bubbling, cover, and cook, gradually concentrating the juices, for about 5 minutes.

Remove the lid, and cook uncovered, evaporating the pan juices, occasionally turning the chicken pieces and olives. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon off the fat from one side.Scatter the pine nuts around the chicken, and continue cooking uncovered, turning the chicken over gently until the pan juices thicken and coat the meat like a glaze.

Turn off the heat, and serve the chicken right from the skillet, or heap the pieces on a platter or in a shallow serving bowl. Spoon out any sauce and pine nuts left in the pan, and drizzle over the chicken.

A couple olive notes...

I know it depends on the brand, but the Greek kalamata olive tastes better, to me, than the Italian olives. Rounder finish and missing that little tangy bite. Great in a salad or on its own with some feta.

Also, if you ever come across the Castelvetrano green Italian olives, don't be turned off by their bright green color, these olives are the best!!! The rich flavor and meaty texture are a perfect combination with a crisp glass of wine.

This green olive was quite mild. I served it with Hummus and Pita. YUM.

Holiday Baking: Snow Ball Cookies (Russian Tea Cakes)

Russian Tea Cakes or Mexican Wedding Cookies? Whatever you want to call them, in December they are Snow Ball Cookies. These are a family favorite, not only because they are delicious, but because they are fun to make with family and friends.

You should start by making the dough early, chill the dough, then invite over friends and family, young and old to help make the Snow Ball Cookies. Not much attention is needed, so stir up a batch of Eggnog and have fun!

Russian Tea Cakes

adapted from Bon Appetit Magazine

2 1/4 cups all purpose flour

1/4 teaspoon kosher salt

1 cup of unsalted butter

1/2 cup powdered sugar

1 teaspoon vanilla extract

3/4 cup finely chopped, toasted black walnuts

powdered sugar

Sift flour ans salt. In a another bowl, cream together the butter.

Gradually add 1/2 cup sugar and beat until fluffy.

Add vanilla.

Mix in dry ingredients in 3 batches.

mix in nuts.

Chill dough for at least 1 hour.

When you are ready to bake, preheat oven to 400 degrees.

form dough into 1-inch balls.

Space balls on a lined cookie sheet, 1 inch apart.

Bake until the cookies are firm, about 15 minutes.

Roll the warm cookies in powdered sugar and transfer to parchment lined rack.

Cool completely. Roll in powdered sugar again. Enjoy!

Holiday Baking: Chocolate Orange Stripe Cookies

Chocolate Orange Stripe Cookies

This is my favorite cookie. Why? It has every flavor in one cookie. Chocolate, chocolate chip, orange, black walnuts, all wrapped in a sugary butter cookie. YUM!

I found this recipe in a book that Gold Medal flour put out years ago. You never know how those recipes will be until you try them, but this is a winner!

Chocolate Orange Striped Cookies

Ingredients:

1 cup unsalted butter

1/2 cup sugar
1 teaspoons pure vanilla extract
1 egg

2 1/4 cups "Gold Medal" all purpose flour

1/2 teaspoon salt

1 ounce bittersweet chocolate

1/4 cup finely chopped walnuts

1 tablespoon grated orange zest

1/3 cup miniature semisweet chocolate chips

Beat butter , sugar, vanilla, and egg in an electric mixer on medium, until completely blended. Add flour and salt

Divide dough into 3 parts. Mix melted chocolate and nuts into 1 part. Mix orange zest into another part. Mix chocolate chips into another part.

Line a 9x5x3 inch loaf pan with plastic wrap.

Spread orange dough evenly in the pan, then the chocolate, then the chocolate chip dough.

Cover dough and refrigerate for 2 hours.

When you're ready to bake, heat oven to 375 degrees.

Cut dough lengthwise in half. Cut crosswise into 1/4 inch slices.

Place 1 inch apart on parchment or Silpat lined cookie sheet.

Bake for 8 to 10 minutes.

Cook on rack.

The dough is yummy too!

The dough doesn't spread too much.

Cool on a rack right away!

YUM. YUM. YUM!!!

Holiday Baking: Rugelach

This is the first holiday season in years that we haven't ditched the cold Seattle weather and escaped to a warmer place; Florida or Mexico. The great thing is now I have time to bake!!! I haven't made rugelach in years, so since they are my husband's favorite, I couldn't wait to make them again. Problem, I lost my recipe. Solution, ask Jennifer Penson for advise. My friend Jennifer is a brilliant Pastry Chef. We worked together years ago and to this day, I have so many fond memories of all her yummy, sweet treats. Jennifer was so kind to share her rugelach recipe with me and WOW, so good!!!

OK, warning, making rugelach takes some time, so get ready.

Jennifer's Rugelach Dough
8 oz. cold unsalted butter
8 oz. cold cream cheese
2 cups all purpose flour
2 tablespoons sugar

Use an electric mixer to beat the butter and cheese, until it's light.
Add sugar and beat until fluffy.
Mix in flour and sugar.
Gather the dough into a ball and divide into 8 pieces; form into flat disks, wrap and chill for at least 1 hour.

The Rugelach Filling
1/2 - 3/4 cup Apricot-Raspberry Preserves

Mix together the following:
1 cup walnuts, toasted and finely chopped
3/4 cup dried apricots, finely chopped
1/4 cup brown sugar
1 1/2 teaspoon cinnamon

Topping2 tablespoons sugar
1 teaspoon cinnamon

When you're ready to bake, preheat oven to 350 degrees.
Take out one disk of dough and roll out to about a 9-inch round.
Spread 1 heaping teaspoon of the preserves on the dough and spread, and then spread 1/4 cup of the apricot-nut mix onto the dough and press lightly into the dough.
Cut the round into 12 wedges. Start at the wide end of the wedge and roll tight.
Brush lightly with milk and sprinkle with cinnamon-sugar topping.
Place on a parchment lined baking sheet.
Bake for 20 minutes.
Repeat with the remaining dough and filling.
Cool and eat!

Apricot-Raspberry Filling

Roll the wedges of dough tightly...

Dip in sugar-cinnamon and bake. YUM!