the weather called for soup (recipe: chicken and dumplings)

The last of the small batch summer jam is gone, we finished it last night.  I realize I never shared the recipe in this space but the last few times I've made preserves it was quite spontaneous and a recipe was never jotted down.  But alas, we had to say goodbye to the fine marriage of summer's strawberries and cherries wrapped in a blueberry balsamic vinegar.  It was sublime and I will have to wait for next year's berries for its recreation.  It is fall, after all and time to move on.

The past few days have brought clouds, wind and a few rain showers.  It broke the unseasonably warm weather we've had for the past few weeks.  The weather called for soup and warm spices.  Apple Cider Pancakes with Cider Syrup in the morning, chicken and dumplings for dinner and pumpkin chocolate chip bread for dessert, snacking or any other time it seemed fit.

As the clouds pulled over the sky and the rain fell to the earth I craved for a homey, nostalgic soup like my family's chicken and dumplings.  I will not pretend to make the best Chicken and Dumplings because I don't, my grandmother, Momoo, does.  And then my parents make a wonderfully close replica, as does my sister, Shannon.  I however, have never liked my rendition of her Chicken and Dumplings recipe.

It seems simple enough, chicken simmered in chicken stock, a stick of butter, biscuit dough rolled in flour, cut and dropped into the bubbling chicken stock.  But I have never made an acceptable batch-decent yes, but I am not looking for decent.  I am looking for a dish reminiscent of childhood able to transcend through time; for love and warmth poured delicately into a bowl.

Because of my efforts lost and knowing I could never duplicate Momoo's recipe, I decided to branch off using the techniques of my family and a homemade dough from classic southern chef Art Smith. Inspired by a local cafe, I added onions, carrots, celery, parsley and a heavy grind of freshly black pepper.  It may not be my Momoo's recipe but it satisfies the soul just as well.

Chicken and Dumplings
serves 4

Soup
3 boneless, skinless chicken breasts (approx. 1 1/2 pounds)
1/2 yellow onion, medium dice
1 large carrot,sliced
1 celery stalk, sliced
1 quart chicken stock + one cup reserved stock
3 Tablespoons butter, softened
3 Tablespoons flour
1 Tablespoon chopped parsley
salt & pepper

Dumplings
1 1/2 cups all purpose flour
1 Tablespoon canola oil
1/2 cup + 1 Tablespoon water
pinch of salt

1. Place chicken, onion, celery, carrot and chicken stock into a dutch oven or stock pot.  Add salt and pepper and bring to a boil over high heat, skimming off any foam that has risen to the surface.  Reduce the heat to low and cover tightly.  Simmer, skimming off when needed, until chicken is tender, about 45 minutes.
2. Meanwhile make the dough:  Mix flour, salt, oil, and water in a medium size bowl with a wooden spoon until a dough has come together in a ball.  Dump dough onto a floured surface and knead until the dough is smooth.  Let the dough rest for five minutes.  Roll dough out 1/4 inch thick and cut into 1 inch strips.  Place strips onto a floured, parchment lined plate or board in a single layer.  If needed, sprinkle with flour and cover with another piece of wax paper to layer more dough strips onto the plate.  Place in freezer while chicken is cooking.
3. Once chicken is cooked remove from pot and set aside on a cutting board or plate to cool.  Once cooled, shred chicken and reserve. 
4. Turn the heat up under the stock pot and boil for 30 minutes, reducing stock to deepen the flavor.  In a small bowl stir together flour and softened butter until combined.  Add to the stock and boil for a few minutes.
5. Take the dumplings out of the freezer and snap the longer strips into 2 inch pieces and drop one by one into the bubbling stock. When dropping, take care not to place dumplings on top of one another and slide them into the most active areas of the boiling stock.  Cover tightly and reduce heat to low.  Simmer until dumplings are tender, about 10 minutes.
6. Add chicken and parsley, adjust the seasoning (a little heavy on the pepper) and add reserved stock if needed to reach desired consistency.

*Using bone-in, skin on chicken will ensure a deliciously flavorful bowl of soup.  I use boneless, skinless because that is what I typically have on hand.
**The mixture of flour and butter, known as a beurre manie, thickens the soup giving it a velvety, luxurious texture.  Once the mixture hits the boiling liquid, the butter melts dispersing the flour which then swells and thickens the soup without any lumpiness.

an island time dinner (recipe: shredded beef tacos & cabbage with carrot slaw)

We spent the first half of this week on the coast celebrating my parent's 40th wedding anniversary.  We went shelling, we dabbled our feet in the water, we played in the sand, we were knocked over by the surf and at times the salt water won.  The rain did not put a damper on our beach time, chilled by the raindrops, rapid wind stinging our skin and taking warmth in the waters of the gulf, oh no, it did not dampen our plans.  We were surrounded by our loved ones and enjoyed the sounds of the waves, each others company and of course great food.

Each family chose a night to host dinner.  I served a fiesta of skillet fajitas with rajas con crema, saffron rice, black beans, chips & salsa, and shredded beef tacos with cabbage & carrot slaw.  With the exception of cracking open the can of black beans and cooking the rice, everything was pre-made and reheated at the beach house.  I preferred to be on island time rather than kitchen time during my stay.

The shredded beef tacos were mighty delicious.  It is a fairly easy recipe that creates saucy, meaty, and intensely flavored tacos.  The cabbage and carrot slaw can be made up to 24 hours in advance and adds a fresh, bright flavor to the tacos.  A perfect balance of rich, robust meat filling and a crunchy punch of slaw made this taco a perfect island time meal.

Shredded Beef Tacos
serves 6-8
source:  Cook's Illustrated no. 127

Beef
1 1/2 cups Dos Equis, or other full bodied lager
1/2 cup cider vinegar
2 ounces dried ancho chiles, stemmed, seeded, and torn into pieces
2 tablespoons tomato paste
6 cloves of garlic, peeled and crushed
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoons ground cloves
1/2 teaspoons ground cinnamon
Salt & Pepper
1 large onion, sliced into 1/2-inch-thick rounds
3 pounds chuck roast, trimmed of excess fat and cut into 2-inch cubes

18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumble
lime wedges

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees F.  Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon in Dutch oven.  Arrange onion rounds in single layer on bottom of pot.  Place beef on top of onion rounds in single layer.  Cover tightly and cook until meat is well browned and tender, 2 1/2 to 3 hours.
2. Using slotted spoon, transfer beef to a large bowl, cover loosely with aluminum foil, and set aside.  Strain liquid through fin-mesh strainer into 2-cup liquid measuring cup (do not wash pot).  Discard onion rounds and bay leaves.  Let liquid sit for 5 minutes and skim any fat off surface.  Add water if needed to equal 1 cup.  Pour liquid back into unwashed pot and blend with an immersion blender until smooth.  Alternatively, you can pour liquid into blender and blend until smooth.
3. Using two forks, shred beef into bite-size pieces.  Bring sauce to simmer over medium heat.  Add shredded beef and stir to coat.  Season with salt to taste.  (Beef can be refrigerated for up to 2 days; gently reheat before serving.)
4. Spoon small amount of beef into each warm tortilla and serve, passing slaw, queso fresco, and lime wedges separately.

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Cabbage-Carrot Slaw
1 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoon salt
1/2 head green cabbage, cored and sliced thin (6 cups)
1 onion, sliced thin
1 large carrot, peeled and shredded
1 jalapeno, stemmed, seeded, and minced
1 teaspoon dried oregano
1 cup chopped fresh cilantro

1. Whisk vinegar, water, sugar, and salt in large bowl until sugar is dissolved.  Add cabbage, onion, carrot, jalapeno, and oregano and toss to combine.  Cover and refrigerate for at least 1 hour or up to 24 hours.  Drain slaw and stir in cilantro right before serving.

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a fat tuesday chicken & andouille gumbo

Chicken and Andouille Gumbo:  A labor of love but oh so worth it!

As a girl from southeast Texas, I have had a lot of Cajun/Creole influence in my food.  I consider myself to cook non-regional cuisine most of the time, but Cajun cuisine finds its way to my kitchen often.  One thing I love to cook is my Dad's gumbo.  I think it may be one of the only meals in his repertoire.  He usually serves a big pot of gumbo on Christmas Day and it is so warming and delicious to eat on a cold winter's day.  As we find this Fat Tuesday a chilly one here in the south, I think it would be fitting to warm ourselves up with a scrumptious bowl of gumbo.

File powder, chopped parsley and green onions are tossed to enhance even more flavor.

This chicken and sausage gumbo has tons of flavor.  As long as you are patient with your roux and get it dark enough, you will be rewarded with a hearty Cajun stew enriched with deep, rich flavor.  A final addition of  earthy sassafras, parsley and green onions adds fresh flavor and a pop of color.

Happy Fat Tuesday. Laissez les bon temps rouler!

Chicken & Andouille Gumbo
serves:  6-8

1/2 cup plus 1 tablespoon vegetable oil, divided
12 ounces andouille, large dice
4 pounds boneless, skinless chicken breast
1 tablespoon Cajun/Creole seasoning
1 cup flour
2 cups yellow onion, diced
1 cup celery, diced
1 cup red bell pepper, diced
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 bay leaves
9 cups chicken stock
1/2 cup green onions, chopped
2 tablespoons parsley, chopped
1 tablespoon file powder
Serve with White Rice

1. In a large dutch oven or pot, heat 1 tablespoon of vegetable oil over medium-high heat.  Add the sausage and cook until well browned.  Remove and place on a plate lined with a paper towel.  Set sausage aside.
2. Season the chicken with Cajun/Creole seasoning and add it skin(less) side down to the pot with the leftover sausage fat.  Cook over medium-high heat until golden brown.  Remove from pot and let chicken rest and cool in the refrigerator.  Set pot aside.  Do not wash out the pot.
3. In a high side saute pan combine 1/2 cup vegetable oil and flour and cook over medium heat, stirring constantly and slowly for 20-30 minutes, to make a dark roux-the color of a melted Hershey's bar.
4. Once desired color has been reached, add the onions, celery, and bell pepper to stop the roux from cooking.  Saute until vegetables are translucent.  Set aside.
5. Heat the first pot (the one the sausage and chicken were cooked in) over medium heat.  Add a splash of chicken stock to loosen the browned bits from the bottom of the pan.  Add the roux/veggie mix, sausage, salt, cayenne, bay leaves and cook for a few minutes.
6. Slowly stir in the chicken stock, and cook, stirring until combined.  Bring to a boil and reduce the heat to medium-low and cook, uncovered for an hour.
7. Add chicken to the pot and simmer for two hours, skimming off foam and fat as it rises to the top.
8. Remove pot from heat and take chicken from the pot and place on a cutting board.  Using two forks, shred the chicken breasts.  Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
9. Adjust seasonings, with salt, pepper and/or Cajun/Creole seasonings.
10. Serve with Rice.

tomato, pesto & cheese baked pasta and a bit of snark.

Last week I posted an easy recipe for Kale Pesto.  I had no idea that the following day was "National Kale Day," thanks to one food blogger who apparently celebrates any and every National (fill in the blank here) Day, I was duly notified.

Back in 2009 I introduced you to Homemade Ricotta

Seriously, I see these celebratory posts in me feed all the time.  "Hey guys!  It's National Mutton Day!  I've got a delicious mutton recipe that would make Grandma Mima proud!  Visit my blog and comment, tweet, like on FB, write a blog post about mutton, become a fan of mutton on FB, check out my instagram and pin my blog & mutton recipe for a chance to win Grandma Mima's napkins." Yeah, Yeah, well thanks for mutton, lady.    

In 2011, we made tomato sauce.  It is still a staple in this home.

Only Seinfeld fans will understand the mentioned mutton.  Ugh, some of these food bloggers are just so over the top it is beyond annoying.  A lot of the time, this blogger observes from the wings while watching the struggles of others (bloggers) strive for popularity.  It is quite reminiscent of high school.  Like me! Want me! Fan me! Friend me! Pin me!

I actually have been pondering the thought of a separate FB page for this blog.  I don't post a lot about food on my personal page, especially the amount I'd like too, because I feel my non-foodie friends would get annoyed with food pictures and links and messages about how awesome my dinner was.  We shall see.

Last week I apparently celebrated National Kale Day with Kale Pesto!  Yippee!!

In the meantime, lets talk about this baked pasta.  In the past I have shared recipes for homemade ricotta, tomato sauce and kale pesto and with these recipes in your arsenal you could definitely make this pasta.  What am I saying, if you had store-bought ricotta, jarred marinara & a container of pesto you could still make this pasta.

I was completely satisfied with this pasta because there were layers upon layers of flavor.  There was a fresh and vibrant flavor from the marinara, a garlicky zing from the pesto and a mild, subtle salty flavor from the cheeses.  As you spoon the pasta into the bowl it looks like a celebration of Italy, red from the marinara, green from the pesto and white from the cheese-a perfect and unintended tri-color dinner.

Tri-Color Baked Pasta

Tomato, Pesto & Cheese Baked Pasta
yield:  3-4

1/2 pound pasta (we used whole wheat shells, but use whatever is in your pantry)
2-3 cups tomato sauce, warmed
1/2 cup pesto sauce
1/2 cup ricotta cheese
1/4 cup grated Parmesan Cheese, plus 2T. for topping.
4 oz. Mozzarella Cheese, grated
1 tablespoon butter

1. Preheat broiler to high.  Meanwhile, boil pasta in a large pot of salted water.  Cook until al dente, where the pasta still has a little bite and is a little chewy, about 8 minutes.  Drain and set in a 2 quart casserole dish.  
2. Toss hot pasta together with pesto, ricotta and Parmesan, folding gently until combined.
3. Pour tomato sauce over the pasta mixture, reserving a small amount to top pasta at the table.
4. Top with mozzarella cheese and Parmesan and dot with butter.  Place under the broiler on the center rack and cook until the cheese is melted, bubbly and golden.

skillet fajitas with hatch rajas con crema & sopa de papas y rajas con crema

I sit here with my belly full.  Taking in the moment of eating such a simple and absolutely delicious lunch; pure elation and fulfillment.  I enjoy experiencing eating moments such as these.  Especially when I prepare it, sit down at my own will, in my own chair and enjoy the simple pleasure of nourishment.  But then again I'd be as big as this house if I felt so gushingly toward every meal.

As I was spooning through the velvety texture of my soup, I couldn't help but to think of my friend, "Practically Canadian Lee".  With one bite I knew this soup would hit her Tex-Mex, chile-loving soul.  A product of leftovers, I simply simmered red potatoes in chicken stock, added the rajas con crema from the previous night's fajita dinner, stirred in a little bit of half-n-half for a beautiful silky texture, added salt and pureed it with my handy immersion blender.

I added a few leftover bites of fajita meat to my bowl and ate.  I finished, then I ate a little bit more.  Then I made myself set the bowl in the sink.  But then my finger scooped a little bit of soup out of the pot just for one last tiny lick.  And then it did it again.  And again.  And again!  Until I finally gained composer and walked out of the kitchen.  What a heathen I am!

I must not leave out the origin of my lunch which was last night's dinner.  Cook's Illustrated's Skillet Chicken Fajitas is probably my favorite new recipe of the year.  This recipe is simple, the chicken is juicy, tender and flavorful and I would like to say very comparable to a fajita dinner in a restaurant.  Serve with rajas con crema, fluffy tortillas and your favorite fillings and you will provide your family a bang-up, delicious meal.

So, "Practically Canadian Lee", here is a belated birthday gift to you.  May you enjoy a fajita dinner amongst friends on a cool Michigan autumn day and then cozy up to a mug of soup the next.

Skillet Chicken Fajitas
serves 4

Chicken
1/4 cup vegetable oil
2 tablespoons lime juice
4 garlic cloves
1 1/2 teaspoons smoked paprika
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

Rajas con Crema
Rajas literally means "strips" and is a traditional accompaniment hailing from the southern and central regions of Mexico.  It is traditionally made with poblanos but here it is made with the late summer seasonal favorite, hatch chiles.

3-4 hatch chile peppers, stemmed, halved, and seeded
1 tablespoon vegetable oil
1 onion halved and sliced 1/4 inch thick
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup half-n-half
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Flour tortillas, warmed
Cilantro
Pickled Vegetables
Lime Wedges

1.  FOR THE CHICKEN:  Place 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in a plastic gallon bag.  Squish to combine.  Add chicken and toss to coat.  Let stand at room temperature for at least 30 minutes or up to 60 minutes.

2.  FOR THE RAJAS CON CREMA:  Meanwhile, adjust one oven rack on the lowest position, one in the middle and the other on the highest position and heat the broiler.  Arrange chiles, skin side up, on aluminum foil-lined baking sheet and press to flatten.  Broil until skin in charred and puffed, 4-10 minutes, rotating halfway through cooking.Transfer chiles to a bowl, cover with plastic, and let steam for 10 minutes.  Rub majority of skin from poblanos and discard; slice into 1/4-inch strips.

3.  Heat oil in 12-inch nonstick skillet over high heat until just smoking.  Add onion and cook until charred and just softened, about 3 minutes.  Add garlic, thyme, and oregano and cook until fragrant, about 15 seconds.  Add half-n-half and cook, stirring frequently, until reduced and half-n-half lightly coats onion, 2 minutes.  Add chiles, lime juice, salt and pepper and toss to coat.  Transfer vegetables to bowl, cover, and place on middle oven rack.  Wipe out skillet with paper towel.

4.  Remove chicken from marinade and wipe off excess.  Heat remaining 1 tablespoon oil in now empty skillet over high heat until just smoking.  Add chicken and cook without moving it until bottom side is well charred, about 4 minutes.  Flip chicken; transfer skillet to lower oven rack.  Bake until chicken registers 160 degrees, about 10 minutes.  Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.

5.  Slice chicken crosswise into 1/4-inch thick strips.  Return chicken strips to skillet and toss to coat with pan juices.  To serve, spoon few pieces of chicken into the center of warmed tortilla and top with spoonful of rajas con crema, cilantro, vegetables and other accompaniments.

Sopa De Papas Y Rajas Con Crema 
(Potato and Rajas Con Crema Soup)
 A soup made from leftover charred onions and peppers and simmered potatoes.  A true recipe made just by "eyeballing it".  Simple.  Filling.  Delicious.
serves 3-4

3/4 pound red skinned potatoes, washed, halved and sliced into 1/4-inch slices
1/2 tablespoon butter
Chicken Stock
1/3-1/2 cup leftover rajas con crema
3-4 tablespoons half-n-half
salt
leftover chicken fajitas, optional

1. Saute potatoes in butter until coated.  Add chicken stock until potatoes are just covered (not in total submersion).  Bring to a boil and reduce to simmer.  Cover and cook until potatoes are soft, about 15 minutes.
2. Add leftover rajas con crema and half-n-half and puree using a blender or immersion blender.  Add more chicken stock and/or half-n-half to achieve your preferred cream soup consistency. (Stock will thin your soup, half-n-half will add body and a velvety texture)
3. Adjust seasonings. Ladle into bowls, add a touch of half-n-half for richness, top with chopped chicken and cilantro if desired.

Spiced Pork Tenderloin with Strawberry Mango Salsa

I just found this recipe shoved within the deep, dark crevices of of my draft folder.  Why have I been holding on to it for so long?  I don't even know why.  I remember enjoying the warm flavors of the pork and the bright and bold flavors of the salsa.  I really loved the salsa.  I honestly have no idea why I set it aside.  Maybe the picture?  I do know this however...I need to share it before stews and braises become what one craves.  We've got about a month before that happens, right?

Spiced Pork Tenderloin with Strawberry Mango Salsa
serves 4
Both pork and salsa recipes can be doubled to serve eight.  The salsa is a very flexible recipe and adjustments can be made to ones own taste.  Think pineapple, cucumbers, tomatoes...make it your own!

3/4 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. ground chipotle pepper
1/4 tsp. smoked paprika
1 pork tenderloin (1 pound)

1. In a small bowl, combine coriander, cumin, salt, sugar, chipolte pepper and paprika.  rub mixture over tenderloin.  Place in a lightly greased 13"x 9" baking pan.  
2. Bake uncovered, at 350 degrees F for 45-50 minutes or until a meat thermometer reads 160 degrees F.  Let stand for 15 minutes before slicing.

Strawberry Mango Salsa
serves 4

4 medium size strawberries, diced
1 whole mango, diced
1/4 red onion, finely diced
1 small jalapeno, diced
1 small bunch cilantro, chopped
Juice of 1 lime
Pinch of salt
Pinch of sugar

1. Combine strawberries, mango, onion, jalapeno, and cilantro in a small bowl.  Pour in lime juice.  Add salt and sugar to taste.  Stir to combine.
2. Serve on top of chicken, fish, or pork.  Can also be served with tortilla chips.

busy mondays (recipe: homemade chicken nuggets)

Mondays seemed to be the busiest days when I was younger.  I had school until 3:30 in the afternoon and once home my sister and I had a snack and hit the books immediately.  Around a quarter to five, we got dressed for our dance classes and flew out the door to the studio.  We were picked up around 7:00 or 7:30 that evening, returned home to finish our studies, wash up and hit our pillows.

Somewhere in between we ate dinner (we never ate on the run, never ate anywhere other than at the dining room table) and almost always it was my mom's homemade chicken nuggets.  She would set a plate in the center of the table piled high with the best golden brown bite size pieces of chicken (a paper towel always lined the plate) and my sister and I would ravage the pile like a bunch of starved teenage boys.  Who knew girls could eat like that!

So, in honor of Mondays, because it was tradition, because we have approximately one month before those busy school days begin, and because I love chicken nuggets, I am going to share with you my version of Mom's recipe.  Enjoy!

Busy Monday Chicken Nuggets
serves:  4
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3 chicken breasts, cubed into 1-inch pieces

Marinade
1/4 cup lemon juice, freshly squeezed
1/4 cup extra virgin olive oil
1 1/2 teaspoon salt
freshly ground pepper

Dredge
1 cup flour (approximate amount)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
scant 1/8 teaspoon cayenne pepper

Extra Virgin Olive Oil
Fleur de Sel

1. Marinate:  Place cubed chicken into a gallon size plastic bag.  Add lemon juice, olive oil, salt and pepper into the bag.  Seal and squish the bag to incorporate all the ingredients.  Place bag onto a plate and refrigerate 2 hours or overnight.
2. Place the ingredients for the dredging mixture onto a separate large plate (flour, salt, pepper, thyme & cayenne)  Mix well with hands.  Remove chicken from the refrigerator.
3. Heat a large frying pan over medium-high heat.  Add olive oil to pan, about 1/4-inch deep.  Working in batches, lift chicken out of marinade and shake off excess.  Dredge chicken pieces into the flour mixture and coat completely.
4. Add carefully to the hot pan.  Fry until chicken is golden brown and cooked through. About six minutes on each side.
5. Using tongs, lift chicken out of frying pan and place on a towel lined plate.  Sprinkle with a little fleur de sel.

Cooks Note:

• You may keep nuggets warm while cooking other batches by placing them in the oven on the lowest setting.
• To keep track of which chicken piece you place in the pan first, treat your skillet as you would a clock.  Add your first piece at the 12 o'clock position and continue placing your chicken pieces around the pan moving clockwise ending at 11 o'clock.  My final pieces are always in the center of the pan.
• You may have to add more oil between batches.  Let that oil heat up before you add the next batch.  Cold Oil = Soggy Crust. Bleh!

the sauce that could knock your socks off (baked manicotti with meat sauce)

Very Instagrammy of me-Stuffed Manicotti & Garlic Bread

I never shared my favorite meal from....last year.  I don't know why I never posted it because my friends, it very well deserves to be shared.  Stuffed Manicotti.  A labor of love, a small shortcut, that rich wonderful filling and the sauce.  Oh. My.  The sauce in itself is phenomenal.  Flavored with pepperoni it sure would make my Papa very proud-and that folks is saying something.  If you get anything out of this post-I hope it is the sauce.  Trust me on this one.  Oh the garlic bread was great too!  I'll post that later.

Getting my manicotties in a row

Baked Manicotti with Meat Sauce
serves 6-8

Meat Sauce
1 onion, chopped
6 ounces sliced deli pepperoni
1 pound 85% lean ground beef
1 tablespoon tomato paste
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 (28-ounce) cans crushed tomatoes
salt & pepper

Manicotti
3 cups ricotta cheese (store-bought or homemade)
2 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded provolone cheese
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped basil
16 no-boil lasagna noodles

1. Grind Meat:  Adjust oven rack to upper middle position and heat oven to 375 degrees F.  Pulse onion and pepperoni in a food processor until coarsely ground.  Add beef and pulse until thoroughly combined.
2. Make Sauce:  Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes.  Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve.  Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute.  Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes.  Season with salt and pepper.  Sauce can be refrigerated in an air tight container up to 3 days.
3. Prepare Filling:  Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in a large bowl.  Pour 2 quarts boiling water into 13-9 inch baking dish.  Soak noodles until pliable, about 5 minutes.  Drain noodles on kitchen towel.  Pour off water and dry baking dish.
4. Assemble Dish: Spread half of the sauce over the bottom of the baking dish.  Top each soaked noodle with 1/4 cup cheese mixture, roll, arrange seam side down, over sauce in baking dish.  Spread remaining sauce over the manicotti.  Cover with foil and bake until bubbling around edges, about 40 minutes.  Remove foil and sprinkle with remaining mozzarella and provolone.  Bake until cheese is melted, about 5 minutes.  Let cool 15 minutes.  Serve.

source:  Cook's Country:  issue unknown

the things I want to share (recipe: salmon salad w/ blueberry balsamic vinegar)

Oh friends, there are things I would love to share with you right now.  I just can't at this moment-and I may never.  It would be good news.  Just like a new born chick, I broke through a hard shell to make an entrance into a new world.  It took courage.  The process is not done and there are many, many elements that can affect the situation, and ultimately a decision-if need be.  My mind has been tossing with bouts of excitement and flashes of anxiety.  I hope to share good news soon. Whatever the outcome, I am just thankful that I took that very large step.

In the meantime, I can share a delightful Salmon Salad recipe.

Salmon Salad with Blueberry Balsamic Vinegar
This is a great way to use leftover salmon.  The taste is fresh, vibrant and light.
serves 2

8 oz. cooked salmon (baked, grilled, poached)
1/4 cup celery, small dice
2 T. red onion, small dice
1/2 T. fresh dill, chopped
1/2 T. capers, drained
1 t. dried blueberries
1/2 T. blueberry balsamic vinegar
1/2 T. Extra Light Olive Oil
salt and pepper to taste

1. Break salmon into large chunks, discarding any bones or skin.
2. Combine celery, red onion, dill, capers, blueberries, blueberry balsamic vinegar, olive oil, salt and pepper into a medium size bowl.  Add salmon and toss to combine.
3. Adjust seasonings.  Chill in refrigerator.

inspired by:  The Barefoot Contessa Cookbook

the favorite eating spot (recipe: Cashew Chicken Ranch Pizza)

My husband and I have always had our favorite eating spots.  You know the ones, small, dark, maybe a little dingy, never crowded but oh. so. good.  In college it was a tiny house on the east side of Nacogdoches called Aubrey's.  They cooked like any treasured southern grandma, served heaping portions to starving college students for a price of next-to-nothing.  Sundays were smothered chicken and dressing, Fridays they served beef tips and rice, Wednesday was chicken and dumplin's (yes, dumplin's).  It's been 14 years ago since I sat at their table and I still remember their specials.

In College Station, well, there were so many favorites.  Hot Dogs Etc. is a tiny, spotless restaurant at the wrong end of Bryan-they serve the best chili dog ever.  Pepe's always looked dirty and dingy but for poor college kids it was the answer to homemade fast Mexican food served in a Taco Bell atmosphere.  Their salsa though, I could drink a vat of it.  Hebert's Cajun Food was our ultimate favorite.  They served their spicy fare from a small drive-thru kiosk.  My husband picked up jambalaya so often they knew his name and exactly what he was going to order.  It is THE best jambalaya the pair of us had ever tasted.

When we moved to Pocatello, well, the food scene was quite bleak.  Almost terrible.  But we found a few diamonds in the rough.  Breakfast or morning sickness curing comfort could be found at Butterburr's. Taqueria La Costa gave these displaced Texans a taste of home, and Dough Boyz served our all time favorite slice of pizza-Cashew Chicken Ranch.

Since those days in that desert mountain town, Dough Boyz closed it's doors and we made the move back to Texas.  And every once in a while we recreate our favorite pizza at home and think of the red booth seats and snowy sidewalks that lined that pizzeria.

Cashew Chicken Ranch Pizza
serves 4-6

12 oz. or 1/2 recipe of Quick Beer Pizza Dough
Bottled Ranch Dressing
1/2 cup Cashews
3/4 cup  cooked chicken, cubed (*great way to use leftovers)
12 oz. Mozzarella, shredded

1. Preheat oven to 425 degrees F.  Flatten dough into a 10" round on a pizza stone or baking sheet.  Par-bake the dough for five minutes and remove from the oven.
2. Spread a thin layer of ranch dressing evenly over the par-baked pizza crust.
3. Place cashews and chicken evenly on top of the ranch covered pizza and cover with cheese.
4. Bake for 10 minutes or until cheese has bubbled and melted.
5. Cool for 5 minutes, slice and enjoy.

wednesday was...(recipe: spring vegetable pizza with gremolata)

the first day of Spring

and pizza night!

Spring Vegetable Pizza with Gremolata
serves two
resource: Cooking Light April 2013

6oz Quick Beer Pizza Dough
1 half of a large fennel bulb with stalks, thinly sliced; fennel fronds reserved
1 tablespoon extra virgin olive oil
1/4 cup frozen peas, rinsed and drained.
6-8 stalks asparagus, cut in 3-in. pieces and halved lengthwise
2 cloves garlic, sliced
1/3 cup part-skim ricotta cheese
1 1/2 tablespoons milk
1/4 teaspoon pepper
1 oz. Parmesan Cheese, grated
pinch of kosher salt
1 tablespoon flat-leaf parsley, chopped
1/2 tablespoon grated lemon zest
1 small garlic clove, minced

1. Preheat oven to 425 degrees F.  Flatten dough into a round on a pizza stone or baking sheet.  Par-bake the dough for five minutes and remove from the oven.
2. Meanwhile, mix together the ricotta cheese, Parmesan cheese, milk and pepper.  Spread mixture evenly over the par-baked pizza crust.  Place pizza back into oven and bake for 5 minutes.
3. To prepare the veggie topping, heat olive oil in a skillet and saute fennel, asparagus and peas for 2 minutes.  Add sliced garlic and cook for 1 minute more.
4. Carefully remove pizza, raise the oven temperature to 450 degrees F.  Top pizza with the pea mixture and bake for 5 minutes, until crust is brown and crisp.
5. While pizza is baking, prepare gremolata, combining parsley, 1/2 tablespoon chopped fennel fronds, lemon zest and garlic clove.
6. Remove pizza from oven, while pizza is piping hot, sprinkle a pinch of salt and gremolata evenly over the pizza.
7. Cut into 8 wedges.

a lenten meal: coriander scented alaskan cod with swiss chard

Despite my two previous posts I really have been eating well.  I try to incorporate fish into my diet once or twice a week.  I am a big Pacific salmon fan.  While living in Idaho, I became spoiled with fresh wild salmon (and it didn't hurt that my neighbor was a fisherman-it was his occupation not hobby).  Sometimes though, I like to enjoy a milder flavored fish and that is when I turn to cod (I prefer Alaskan Cod).

When I make cod, I serve it with greens on top.  Because of its mild flavor and seasonings, I find the two together quite complimentary.  The cod is gently seasoned with toasted coriander and cumin, salt and pepper.  The greens (usually Swiss chard) are sauteed, brightened with lemon and have an added kick from crushed red pepper. Served with a wild rice or quinoa, this dish would be a very lovely Lenten meal.

Coriander Scented Cod with Swiss Chard
 serves four

for the fish
4-4 ounce Alaskan Cod fillets, with skin on
1/4 teaspoon whole coriander
1/4 teaspoon whole cumin
Salt & Pepper
1 tablespoon Extra Virgin Olive Oil

1. Place coriander and cumin into a dry pan over medium heat.  Toast spices until they are fragrant, about 3 minutes.  Remove from heat and place into a spice grinder.  Grind spices until coarsely ground.
2. Season fish with the spice mixture, salt and pepper.
3. Heat olive oil in a saute pan over medium-high heat.  Place fish, skin side down onto skillet and cook for 5-6 minutes.  Turn fish over and cook for 2-4 minutes more, until just opaque in the center.

for the greens
1 bunch Swiss chard, remove the ribs and stems and tear leaves into pieces
1 clove of garlic
pinch of crushed red pepper
1 lemon, zested
2 tablespoon Calamata olives
1 tablespoon Extra Virgin Olive Oil
salt and pepper

1. Wash and dry your greens thoroughly.  Heat the olive oil in a saute pan over medium heat.  Add garlic and crushed red pepper and cook until garlic is fragrant, about 20 seconds.
2. Add chard by the handful, letting it wilt between each addition.  Season with salt and pepper.
3. Chop olives and mix with lemon zest.  Add to the chard.

Assembling the plate:

1.  Place a fillet onto a plate.  Spoon chard over the fish.  Top with more olives or squeeze lemon over the fish.  Serve with quinoa or wild rice.

Salted Roast Turkey Breast with Honey Chipotle Glaze

The big day is a week away!  But remember, we are celebrating Thanksgiving on a smaller scale over here-so there shouldn't be any panic.  Right?  The greatest thing about preparing for a small crowd is that you don't have to prepare that huge bird.  Don't worry, we won't skip out on turkey, just the whole turkey, because we are only using boneless skinless turkey breasts for the small feast.

We are turkey eaters in this house, so by the time Thanksgiving has rolled around turkey is not too exciting for us.  Salted Turkey Breast with Chipotle Honey Glaze is one of our favorites and you can find us roasting it during the winter months or grilling it during the summer months.  It is our go-to turkey recipe in our repertoire.

Salting the bird not only seasons it but it retains moisture resulting in a tender and juicy bird.  The flavors of this turkey dish is well rounded-smokiness from the salt, cumin, smoked paprika; spiciness from the chipotle; and sweetened by a lacquering of honey.

If you don't make this for your Thanksgiving meal, revisit this recipe and make it at any moment during the year.  You won't regret it.

Salted Roast Turkey Breast with Honey Chipotle Glaze
serves 6
Ingredients
Southwestern Spiced Salt (recipe below)
2 (1 1/2 pound) boneless, skinless turkey breast halves
1 tablespoon butter, softened
1/3 cup honey
1/4 teaspoon chipotle powder

Southwestern Spiced Salt
can be made 1 week ahead and stored in an airtight container at room temperature
1 oz smoked salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/8 teaspoon chipotle powder

1. Mix ingredients together in a small bowl 

Turkey

1. Rub spiced salt over turkey breast halves on both sides and place in a plastic gallon sized bag or baking dish.  Refrigerate for 24 hours.
2. Preheat oven to 425 degrees F.
3. Remove turkey from refrigerator.  Rinse turkey and pat dry.  Rub butter over the turkey breasts and place on a foiled lined baking sheet fitted with a rack.  Roast in the oven for 30 minutes, meanwhile, mix honey and chipotle powder in a small bowl.  Brush half of the honey mixture and pan juices over turkey halfway through cooking time.  Remove from oven when juices are running clear or until thermometer registers 160 degrees F.
4. Turn on the broiler.  Brush the remaining honey glaze over turkey and broil until honey thickens and turns golden.
5. Remove from the oven, brushing pan juices over the bird.  Rest for 10 minutes.

The Golden Hour (Recipe: Roasted Garlic-Sage Roast Chicken)

I'm sitting in the house with only the glow of this netbook as my sole source of light.  It is silent.  Calm.  The only thing I hear are my fingertips tapping the keys in a rhythmic pattern only I know.  My cat is giving himself a bath-he is not very modest at the least-slurp, slurp.  Rain is hitting the windows and there is the slightest rumble of distant thunder.  I'm sitting here amidst the golden hour-a perfect opportunity to go exploring in the days first light and click away through the camera lens.  But I don't want to move from the couch.  I don't want to wake anyone up.  I want this.  Silence.  Calm.  It doesn't happen often.

Autumn Sunset

This brief moment of pause wraps up my weekend perfectly.  I cherish the weekends I have at home, usually I'm working.  But this weekend, since the hubs was at a conference, it was just me, E (aka Baking Tot) and nothing but time on our side.  I had planned to spend Friday in Austin-visiting my favorite grocery store, hitting the park and then I remembered ACL was in town.  No worries, there will be other days.  Yesterday, we spent a good portion of the day at our neighborhood festival.  E had so much fun.  He rode the oil drum train three times and as we sat in the park eating a yellow sno-cone he said, "Mom, that train was awesome."  I was so happy we both enjoyed ourselves, especially after last year's episode.

Nature Walk Bounty

As I look out the window now, the golden hour has passed.  It is grey and a car's headlight is reflecting off of the wet pavement.  It may seem like you would be greeted by a burst of cool, crisp autumn air if you'd open the door but the air here is at the very least room temperature.  The rain though can have one ache for some comfort.  A cup of soup, a warm cup of tea, a comforting Sunday dinner.

Golden October

Friday, my Father-In-Law offered me some snippets of herbs from his garden.  The sage was beautiful and where there is sage, there is usually a roasted chicken to follow.  I love making roasted chicken-the different combinations of flavors, the comforting sides that accompany the bird, the beautiful, crisp golden skin-for all these reasons I believe roasted chicken is the epitome of comfort food.

And maybe I have not missed my golden hour after all.  Maybe all I will have to do is roast a golden bird.

Golden Hour Roast Chicken
serves 3-4 
Print This!
This is a very detailed instruction to a Roasted Garlic & Sage Roasted Chicken.  You do not have to follow this recipe word for word.  You may want to use a different herb-great! If you don't want to make the compound butter-fine!  Plain ol' butter will work just as well and you can skip step #2.

1 5- to 6-pound whole chicken
Kosher Salt
Black Pepper
1 head of garlic
Extra Virgin Olive Oil
1 handful of sage
1 lemon, halved
4 tablespoons unsalted butter, at room temperature
1 large yellow onion, thickly and evenly sliced (about 1/2 inch thick slices)
1 cup chicken stock
2 tablespoon flour

1. Preheat oven to 425 degrees.
2. Make Roasted Garlic-Sage Butter:  Pluck 2-3 cloves off of the head of garlic and place the unpeeled garlic on a square of foil.  Reserve remaining head of garlic for aromatics. Drizzle cloves with olive oil, sprinkle with salt & pepper and fold foil into a packet.  Place foil packet in the oven as it is heating.  At 10 minutes remove foil packet and poke a paring knife into the cloves of garlic.  If cloves are golden in color and knife enters with ease-garlic is roasted and ready, let it cool enough to handle.  If not, place back into oven for a few more minutes and try again.  Meanwhile, place the room temperature butter into a small bowl.  Reserve half of the sage and set aside for later.  Chop the remaining sage finely yielding approximately one teaspoon and add it to the butter.  Squeeze the cooled, roasted garlic out of its skin and add it to the butter mixture.  Mash roasted garlic, butter and sage with a fork until incorporated.  DO-AHEAD:  Butter can be made in advance, keep refrigerated for 2-3 days or freeze it for 6-8 weeks.  Just bring it to room temperature before rubbing it on the bird.
3. Prepare Bird:  Remove the giblets, innards, etc.  Rinse the chicken inside and out.  Remove any excess fat and/or pinfeathers and pat the outside dry.  Place onion in the bottom of a roasting pan creating a "rack" for the chicken.  Place the chicken on top of the onions.
4. Add Aromatics:  Liberally salt & pepper the inside of the bird.  Stuff the cavity with the remaining bunch of sage, both halves of the lemon, slice the remaining head of garlic in half crosswise and add it to the cavity as well.
5. Time For A Massage:  Rub the chicken down with the softened garlic-sage butter-give her a good rub down and make sure you hit every surface, nook & cranny.  Loosen the skin on the breasts and rub a generous amount of butter underneath the skin.  Sprinkle liberally with salt and pepper-even underneath the skin on the breasts.  Tie the legs together and tuck wingtips under the body of the chicken.
6. Get Cooking:  Roast the chicken for 30 minutes at 425 degrees F and then bring the oven temperature down to 375 degrees F.  Roast for approximately 1 1/2 hours, until the juices run clear or the temperature registers 165 degrees on a meat thermometer.  Remove to a platter and tent the chicken with foil.
7. Good Gravy:  Remove all fat from roasting pan, reserving 2 tablespoons.  Add the chicken stock to the pan and cook on high heat for 5 minutes, until reduced, scraping up the bits from the bottom of the pan.  Combine the reserved chicken fat with the flour and add to pan.  Boil for a few minutes to cook out the flour.  Strain gravy into a small saucepan and season it with salt and pepper.  Keep warm over low heat.  Serve with chicken.

Nutmeg is her BFF (Macaroni & Cheese-Greek Yogurt Style)

I saw the following quote months ago as my friend Charles's FB status.  I appreciate really good food humor and of all my FB friends out there, he never disappoints.

"I love making Bechamel. Such and easy sauce, equal parts flour to fat with enough milk and bay leaf to bring it to the right consistency. What a versatile little kitchen slut. She'll go with cheese, dairy, wine, whatever. Nutmeg is her BFF."

Cute right?  I also followed a link of his that led me to a Macaroni & Cheese recipe using FAGE Total Greek Yogurt.  The recipe makes a great cheese sauce and the sauteed onion & red bell pepper lend a slight sophistication in flavor.

Macaroni & Cheese-Greek Yogurt Style
serves:  6
8oz medium shells whole wheat pasta
1 tablespoon olive oil
1 small onion, finely diced
1/2 red pepper, finely diced
1/4 teaspoon salt
1/2 cup flour
1/2 cup butter, plus more to butter casserole dish & dot the topping
1 1/2-2 cups whole milk, warmed
1/2 cup Greek Yogurt
1/4 teaspoon ground nutmeg
1/2 teaspoon Sriracha sauce
10 ounces sharp cheddar shredded, plus 1/4 cup shredded for topping
1/4 teaspoon ground black pepper
1/4 cup feta cheese, crumbled
1/2 cup panko bread crumbs

1. Bring pot of salted water to a boil.  Add pasta and cook for 6 minutes.  Drain and rinse with cold water to stop cooking.
2. Saute the onion & bell pepper in olive until onions are translucent.  Set aside.
3. Preheat oven to 350 degrees & butter a 2 quart casserole.
4. Melt 1/2 cup butter in saute pan and add flour, cooking for 2 minutes.  Slowly whisk in the warm milk and 1/2 cup of yogurt, whisking until smooth.  Add nutmeg.  Bring to a low simmer and remove from heat.  Add 10 oz. cheddar and whisk until smooth.  Add remaining yogurt & sriraca.  Toss together pasta, onion/pepper mixture & cheese sauce.  Transfer into prepared casserole.
5. Bake for 30 minutes.  Meanwhile, toss 1/4 cup cheddar, feta & panko bread crumbs into a small bowl.  Remove casserole from oven and add topping.  Dot with butter.  Return to oven for 15 minutes or until golden brown & bubbling.

On the lighter side (Part II) Turkey Taco Filling

I will be leaving a very quick note today.  It is late and the pillow is calling my name.  I have been waking up around a quarter to six for the past month only to find my sleepy self driving to the gym.  I have finally seen results, a little thinner in the waist, pants with a tad bit more room in them and feeling stronger.  That is what I notice the most-the strength in my bones finally breaking free of its slumber.

Turkey Taco Filling
This taco filling is quick, simple and really good.  My parents really liked these tacos-and to their surprise, they were turkey-not beef.  I'm always happy to introduce a lighter alternative to a family favorite.

1 pound ground turkey 85/15
1/2 cup chopped onion
2 t. ground cumin
2 t. chili powder
1/4 t. ancho chili powder
2 garlic cloves, minced
1/2 c. fat-free fire-roasted salsa verde
salt & pepper

1. Saute onion in olive oil.  Add ground turkey, breaking up the meat into crumbles.  Add cumin, chili powders and garlic.  Saute for 2 minutes.
2. Add salsa and simmer until mixture has thickened.
3. Season with salt and pepper.
4. Serve in taco shells or tortillas with assorted toppings.

Warm Fuzzies (Recipe: Shrimp & Andouille Over Jalapeno Grit Cakes)

I've been away from blogging for a few weeks and I am using these two little guys (below) to aid in your forgiveness.  The puppy picture is one of the first pics I took with my new camera.  The evening light hit my parent's dog's face perfectly so I grabbed my camera and took a shot.  I love it.  See his terrible under bite?  We have no idea how he actually eats his food but obviously he manages.

T-Dawg in the evening light

Now the sleeping little guy below is my cat.  He will be fifteen, yes 1-5, next month.  He sleeps his days away only to crawl out of his hiding place once the Baking Tot has been put to bed.  Baking Tot is too hyper for this poor old cat.  He loves to snuggle, eats salad greens and loves summer cantaloupe.

Sleeping Kidders dreaming away on my favorite quilt (a wedding gift rumored to be made by Mitt Romney's cousin)

Alright, on to the food.  We love Cajun food in this house and I cook it often.  I've eyed this Central Market recipe for years....years!  My local grocer had wild caught gulf shrimp on sale and I took full advantage of the opportunity.  I'm glad I did, they were sweet and delicious.  The andouille sausage was the flavor maker in this recipe lending its spice and smoke to the sauce and shrimp.

I followed the recipe exact but know now what I'll tweak next time.  The sauce.  Rather than a cornstarch base sauce (which I never had been a fan of) I'll use my standard bechamel.  The grit cakes were crunchy on the outside and creamy on the inside with a freshness and heat from the jalapenos; good enough to sneak the leftovers from the fridge and eat them cold (so guilty).

Shrimp & Andouille with Jalapeno Grit Cakes
Central Market Cooks
serves 8

Jalapeno Grit Cakes
4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3 tablespoons minced jalapeno chiles
1/4 teaspoon white pepper

Shrimp and Andouille
2 tablespoons butter
2 pounds uncooked medium shrimp, peeled and deveined
1 pound andouille sausage, chopped
1 cup chicken broth
1/4 cup cornstarch
3 cups heavy cream
4 ounces freshly grated Parmesan cheese
salt and pepper to taste
chopped scallions

1. Grit Cakes:  bring water and salt to a boil in a medium saucepan.  Stir in grits gradually.  Reduce the heat to low and simmer covered, for 8 minutes or until grits are tender and most of the liquid is absorbed, stir occasionally.  Simmer, uncovered, until the liquid is absorbed.  Remove fro heat and stir in the chiles & pepper.  Let stand for 30 minutes or until cool but not yet set, stirring occasionally.
2. Spoon grits in 16 generous 1/4 cupfuls onto a nonstick baking sheet and pat into 3-inch rounds.  Let stand at room temperature for 1 hour or until firm.  Bake at 350 degrees for 15 minutes or until heated through.  Remove to a heated plate and keep warm.
3. Shrimp & Andouille:  heat the butter in a skillet.  Add the shrimp and sausage and saute until the shrimp are opaque.  Remove to a bowl and add the chicken broth to the skillet, stirring to scrape up any browned bits.
4. Blend the cornstarch and cream in a bowl.  Stir into the broth mixture and cook until slightly thickened, stirring constantly.  Add cheese and cook until the cheese melts and the sauce thickens, stirring constantly.  Return the shrimp and sausage to the skillet.  Cook until heated through, stirring constantly.  Season with salt and pepper.
5. Arrange 2 grit cakes on each of 8 serving plates.  Spoon the shrimp mixture over the cakes and sprinkle with chopped scallions.

A Book By It's Cover (Recipe: Turkey Meatballs)

Turkey Meatballs over Linguine

I have been a little absent from the blogging world lately.  I have found myself curled up on a couch, snuggled away in the warmth of my comforter or enjoying the mild winter weather on the back porch with my feet propped up and book in hand.

I'll admit I am not much of a reader.  I had been when I was younger, the young age of 9 or 10, but once high school rolled around books disappeared from my life.  I don't know why, but they did.

A promise of Spring

In my adulthood, I found myself reading cookbooks like I would have any other book.  My husband would joke and say if a book didn't involve wizards, werewolves or vampires it would never be able hold my attention.

The past few weeks though, I've read four books.  I succumbed to the pressure and jumped on the bandwagon to read the Hunger Game Series.  I liked it.  I liked it even more because my youngest sister was reading it too and we would talk about our readings quite often.  It was nice to share thoughts of the book with her.

Then last week I did something I had never done...bought a random book.  Just because I liked its cover.  It was a dark and disturbing book and in the end I was pleased with my purchase.  So pleased, I may have to shop by the cover again.

The weather has been cold and wet the past few days.  Perfect for stews, braises, comfort foods and reading.  You'd think because of my recent readings I'd supply you with a recipe for cheese buns, lamb stew, or some type of "stuck in a cabin with a kidnapper" type food, but I am not going to. What I do have is meatballs.  Meatballs on the lighter side-delicious turkey meatballs.

Much needed rain

Turkey Meatballs
courtesy of the lovely Giada, of course

• 1/4 cup plain dried bread crumbs
• 2 tablespoons whole milk
• 2 large eggs, lightly beaten
• 3/4 cup grated Parmesan
• 1 pound ground turkey, (I use 85/15)
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 5 cups tomato sauce
• 1 pound dried linguine

1. In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Parmesan Cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
2. In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. 
3. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
4. In a large pot, bring salted water to a boil.  Add pasta and cook until al dente. Drain pasta in a colander.
5. Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked pasta into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.

My love for sundogs (Recipe: Butternut Squash Risotto)

I love sun dogs, the atmospheric phenomenon that happens when the sun is low and ice crystals reside in whispy cirrus clouds.  At that perfect moment when the ice crystals refract the sun's rays and glint their light toward our eyes we can see a burst of color in a luminous, iridescent cloud.  It is a rarity to see in Texas-I've only seen two, one on Christmas Day in 2006 and the second, yesterday.  I had spotted them many times living in Idaho and felt yesterdays sun dog was a small Texas treasure.

When I laid my eyes upon the small cloud bursting with red, which faded to blue as it neared the sun, I was overjoyed and excited.  I grabbed my phone to try to capture its beauty, but my poor camera was too weak.  Soon after I found myself longing for a winter's drive in Idaho.

Its funny how one moment can take you back to someplace unexpected.  I was quickly reminded of a drive my husband and I took on a cold January afternoon.  We encountered a ground blizzard as we traveled into Cache Valley and had watched a rare, wet, slushy snow fall heavily to the earth during our lunch in Utah.  I was hesitant to drive home with such inclement weather but was pleasantly surprise by the beauty that rode the coattails of the snow storm.

The weather became clear and crisp.  Through the cliffs and  hillsides we spotted herds of white tailed deer.  We traveled over frozen creeks and rivers.  But best of all there were sun dogs to west and a full moon rising in the east.  A beautiful ending to the day.

I know you have probably seen a couple thousand recipes of Butternut Squash Risotto out in blogland.  I am always pleased with the warmth and creaminess of this dish.  I find it to be the perfect meal for a chilly sun dog kind of day.

Butternut Squash Risotto

6 servings

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio Rice (10 ounces)
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese

1.    Preheat the oven to 400 degrees.

2.    Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the squash on a sheet pan and season it with salt, pepper and toss it with olive oil.  Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

3.    Meanwhile, heat the chicken stock in a small covered sauce pan. Leave it on low heat to simmer. 

4.    In a heavy-bottomed pot melt the butter and saute shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.

5.    Add 2 full ladles of stock to the rice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.

6.    Off the heat, add the roasted squash cubes and Parmesan Cheese. Mix well and serve.