I am beyond ready for fall to be here. Maybe in some parts of the country it is, but in Tennessee we've been getting an occasional tease of cooler weather, only to be brought to reality by 90 degree days with 150% humidity. My hair is less than pleased.
I've been spending hours drooling over recipes for soups and other cozy comfort foods, but the fact that it's still hot out and and my tiny little kitchen heats up in about 2 seconds has been keeping me from cooking much at all. Luckily there are people around to cook for me, or I'd starve.
Yesterday though, when looking through recipes, I came across one for roasted chicken, and all of a sudden, that's all I wanted, so I threw on a pair of shorts and got to roasting. If you can't beat the heat, join it, right?
Original recipe is here.
Roasted Chicken and Vegetables
1 cut up chicken
1 pound small potatoes (I used red potatoes and cut them into smaller rounds)
1 large carrot
4 big shallots
5 garlic cloves
1 bell pepper
6 oz bacon
1/2 a cup white wine
1/2 a cup water
2 chicken bouillon cubes
3 tbsp oil
1 tsp Lawry’s seasoned salt
1 tsp sweet paprika powder
1/4 tsp dried thyme
fresh sage
pepper
Preheat oven to 400. Combine oil with seasoned salt, paprika, thyme, lots of pepper, and 1 crushed bouillon cube and mix well. Peel the carrots and shallots. Chop up all of the vegetables into chunks (cut the shallots in half). Place half the vegetables in the bottom of a roasting pan. Place chicken on top and brush the chicken with the oil mixture. Put the rest of the vegetables around the chicken and throw the garlic, skin on, in the pan as well. Dice up the bacon and fry until crispy. Add white wine, water, and crushed bouillon cube to the bacon and let simmer for a few minutes until it thickens slightly. Pour over the vegetables in the roasting pan, making sure to avoid the chicken. I promise you, you don't want any of the oil mix to wash away, because it's magical. Place the sage leaves in the pan and put the pan in the oven for an hour. About 30 minutes into it, pull the pan out and pour juice from the bottom of the pan all over the chicken and vegetables and place back in the oven for another 30 minutes. At 1 hour, mine was perfectly done. The vegetables were soft, the chicken was juicy, and the skin... the skin was worth fighting someone over. Seriously. So crispy and amazing.
This recipe earned a high five and the suggestion to be placed in permanent recipe rotation. Win.
Friday, September 17, 2010
Tuesday, July 20, 2010
Big Pimpin'...
Trying not to spend G's.
In an effort to cut back on the insane amount of money I've been spending by going out to lunch all of the time, I've started trying to take my lunch to work. On days when there are good leftovers in the fridge, this is easy and typically delicious. The problem that I run into the most is during weeks when I don't have much time to cook. The very thought of a pb&j is enough to make me cringe (elementary school rears its ugly head), so I have to get creative, or starve.
I had planned on cooking dinner last night, thereby providing myself with a few meals worth of leftovers, when a friend who's about to go out on tour reminded me that we had dinner plans to get Indian food. A good friend about to leave town for a month+ethnic food=I'm there.
I had enough time to boil some eggs and make a quick egg salad that will hopefully last for about two lunches. That is, if I don't it it straight from the fridge tonight. No promises.
Egg and Olive Salad
4 hard boiled eggs
1/4 cup mayo
15 kalamata olives
1 Tbsp juice from olives
Roughly chop the eggs and the olives and throw them into a bowl. Add the mayo and the olive juice and stir to combine.
I know. It's pretty much the easiest recipe ever, and it has no seasoning. The olives and olive juice add crazy good flavor though, and for whatever reason, this really made my mouth happy.
In an effort to cut back on the insane amount of money I've been spending by going out to lunch all of the time, I've started trying to take my lunch to work. On days when there are good leftovers in the fridge, this is easy and typically delicious. The problem that I run into the most is during weeks when I don't have much time to cook. The very thought of a pb&j is enough to make me cringe (elementary school rears its ugly head), so I have to get creative, or starve.
I had planned on cooking dinner last night, thereby providing myself with a few meals worth of leftovers, when a friend who's about to go out on tour reminded me that we had dinner plans to get Indian food. A good friend about to leave town for a month+ethnic food=I'm there.
I had enough time to boil some eggs and make a quick egg salad that will hopefully last for about two lunches. That is, if I don't it it straight from the fridge tonight. No promises.
Egg and Olive Salad
4 hard boiled eggs
1/4 cup mayo
15 kalamata olives
1 Tbsp juice from olives
Roughly chop the eggs and the olives and throw them into a bowl. Add the mayo and the olive juice and stir to combine.
I know. It's pretty much the easiest recipe ever, and it has no seasoning. The olives and olive juice add crazy good flavor though, and for whatever reason, this really made my mouth happy.
Monday, July 19, 2010
Shrimp and Grits
I thought about titling this post "The South will rise again, and flood the nation with heavy cream" but decided to go for a more simple, and less confusing, name.
These were unbelievably good. Seriously. I licked my plate. As did everyone else who ate them. Sweet sister Rainer and I found the base recipe online, and then of course I had to mix it all up. The result was a winner, for sure.
Shrimp and Grits
- 4 servings cooked grits (add 1/4 cup Velveeta and 3 Tbsp. cream from dish)
- 3 Tbsp. olive oil
- 1 1/2 cups pre-cooked cubed ham (add to that 1/2 Tbsp. Tony's seasoning)
- 1 cup diced leeks
- 3 Tbsp. diced onions
- 4 Tbsp. diced green peppers
- 20-30 large shrimp (peeled and de-veined)
- 5 Tbsp. white wine
- 2 cups heavy cream
- salt and pepper
Cook grits according to directions; add velveeta and set aside and keep warm. Heat oil in a large pot or dutch oven over medium-high heat. Add ham and seasoning and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30-45 seconds or until pink. Remove from the pan and set aside. Turn heat up slightly and wait for the pan to start smoking slightly. Deglaze the pan with a white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste. Take 3 Tbsp of the cream sauce and stir it into the prepared grits. Pour shrimp mixture back into large pot and stir to combine. To serve place grits on plate and spoon shrimp mixture over it. The sauce will soak through the grits and pool on the plate. Inhale.
Now go run a mile. I didn't, but it would probably be a good idea.
These were unbelievably good. Seriously. I licked my plate. As did everyone else who ate them. Sweet sister Rainer and I found the base recipe online, and then of course I had to mix it all up. The result was a winner, for sure.
Shrimp and Grits
- 4 servings cooked grits (add 1/4 cup Velveeta and 3 Tbsp. cream from dish)
- 3 Tbsp. olive oil
- 1 1/2 cups pre-cooked cubed ham (add to that 1/2 Tbsp. Tony's seasoning)
- 1 cup diced leeks
- 3 Tbsp. diced onions
- 4 Tbsp. diced green peppers
- 20-30 large shrimp (peeled and de-veined)
- 5 Tbsp. white wine
- 2 cups heavy cream
- salt and pepper
Cook grits according to directions; add velveeta and set aside and keep warm. Heat oil in a large pot or dutch oven over medium-high heat. Add ham and seasoning and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30-45 seconds or until pink. Remove from the pan and set aside. Turn heat up slightly and wait for the pan to start smoking slightly. Deglaze the pan with a white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste. Take 3 Tbsp of the cream sauce and stir it into the prepared grits. Pour shrimp mixture back into large pot and stir to combine. To serve place grits on plate and spoon shrimp mixture over it. The sauce will soak through the grits and pool on the plate. Inhale.
Now go run a mile. I didn't, but it would probably be a good idea.
Tuesday, June 22, 2010
House Party!
Well, La and I made the big move. Downstairs. Whew. Who knew that making approximately 200 billion trips up and down a flight of stairs could be so exhausting?!
In honor of the move, we had a few girls over for dinner, mainly so that I could officially break in our (still) tiny kitchen.
The original recipe is here, and yes, I know it's another one from PW, BUT it's actually from a guest blogger! So... yay! Variety!
Spicy Orange Garlic Shrimp
24 pieces (26-30 per pound) deveined shrimp
2 cloves (to 4 Cloves) garlic
3/4 cups orange juice (I use Simply Orange, because it's simply the best! Better than all the rest...)
1/2 teaspoons cayenne pepper
1 teaspoon Old Bay Seasoning
3 Tablespoons salted butter, divided
1/4 teaspoon cinnamon
1/2 teaspoon sugar
Thaw and peel the shrimp (I actually used fresh).
Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Measure out and add all of the spices to the orange juice as well.
Okay, confession time: the original recipe didn't have cinnamon or sugar in it. The reason this changed is because, well, I wasn't paying attention, and grabbed my bottle of what I thought was cayenne pepper, but turned out to be cinnamon. Oops. Luckily I realized this before I had stirred it all up, so I was able to scoop most of the cinnamon back out, but I thought that a little bit wouldn't hurt. I was right. I love what the cinnamon brought to the sauce. Feel free to leave it out though. I also threw the sugar in because it just seemed the thing to do.
In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.
Return the shrimp to the pan and give them a nice toss to coat them in the sauce for just a few seconds, then pour into a serving dish.
I wound up making extra sauce and serving the shrimp over wild rice, and it was delicious. We had it with our favorite salad and some white sangria. Perfect way to grace a new home.
In honor of the move, we had a few girls over for dinner, mainly so that I could officially break in our (still) tiny kitchen.
The original recipe is here, and yes, I know it's another one from PW, BUT it's actually from a guest blogger! So... yay! Variety!
Spicy Orange Garlic Shrimp
24 pieces (26-30 per pound) deveined shrimp
2 cloves (to 4 Cloves) garlic
3/4 cups orange juice (I use Simply Orange, because it's simply the best! Better than all the rest...)
1/2 teaspoons cayenne pepper
1 teaspoon Old Bay Seasoning
3 Tablespoons salted butter, divided
1/4 teaspoon cinnamon
1/2 teaspoon sugar
Thaw and peel the shrimp (I actually used fresh).
Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Measure out and add all of the spices to the orange juice as well.
Okay, confession time: the original recipe didn't have cinnamon or sugar in it. The reason this changed is because, well, I wasn't paying attention, and grabbed my bottle of what I thought was cayenne pepper, but turned out to be cinnamon. Oops. Luckily I realized this before I had stirred it all up, so I was able to scoop most of the cinnamon back out, but I thought that a little bit wouldn't hurt. I was right. I love what the cinnamon brought to the sauce. Feel free to leave it out though. I also threw the sugar in because it just seemed the thing to do.
In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.
Return the shrimp to the pan and give them a nice toss to coat them in the sauce for just a few seconds, then pour into a serving dish.
I wound up making extra sauce and serving the shrimp over wild rice, and it was delicious. We had it with our favorite salad and some white sangria. Perfect way to grace a new home.
Wednesday, June 9, 2010
June!
Tax season is O-V-E-R!
Hear that? It's the angelic choir singing the Hallelujah chorus for all accountants, everywhere.
I pretty much stopped cooking through it all. There's something about working late, six days a week, that just removes all motivation, energy, and time to go to the grocery store.
This is the perfect spring/summer recipe. My wonderful sister found it, and I tweaked it tonight.
Miss Daisy's Tomato-Artichoke Salad
Hear that? It's the angelic choir singing the Hallelujah chorus for all accountants, everywhere.
I pretty much stopped cooking through it all. There's something about working late, six days a week, that just removes all motivation, energy, and time to go to the grocery store.
This is the perfect spring/summer recipe. My wonderful sister found it, and I tweaked it tonight.
Miss Daisy's Tomato-Artichoke Salad
4 large tomatoes cut into wedges or 1 pint cherry tomatoes, cut into halves
3 c canned, drained artichoke hearts, sliced
1 small red onion, thinly sliced *(or use half)
Dressing:
2 T Balsamic vinegar
1 T Dijon mustard
1/4 c extra virgin olive oil
Salt and Pepper to taste
Directions: In a bowl, whisk together vinegar, mustard, salt and pepper. Gradually, whisk in the oil. Toss with vegetables and transfer to a serving platter.
3 c canned, drained artichoke hearts, sliced
1 small red onion, thinly sliced *(or use half)
Dressing:
2 T Balsamic vinegar
1 T Dijon mustard
1/4 c extra virgin olive oil
Salt and Pepper to taste
Directions: In a bowl, whisk together vinegar, mustard, salt and pepper. Gradually, whisk in the oil. Toss with vegetables and transfer to a serving platter.
Yield: 4-5 servings
Wednesday, February 3, 2010
Soup!
This past weekend, while I was dreaming of a weekend getaway, the weather said no, and promptly dropped 3-4 inches snow, followed by about an inch of ice all over middle Tennessee. Charming. Needless to say, my getaway didn't happen.
Instead, I spent a great weekend curled up in my apartment with friends, cooking and eating and drinking and playing in the snow. Not a shabby trade.
I decided to make this soup. I've been meaning to try it for a long time, and for whatever reason just haven't gotten around to it, which makes me want to kick myself since this soup was INCREDIBLY delicious and, oh yeah, totally easy.
Sherried Tomato Soup
6 Tbsp butter
1 onion, diced
1 can (46 oz.) tomato juice
2 cans (14 oz. cans) diced tomatoes
3 chicken boullion cubes
4 Tbsp sugar (to taste really)
1 c. cooking herry
1½ cups heavy cream
Chopped fresh basil
Salt and pepper to taste
Saute onions in the butter in a large soup pot til translucent. Add the cans of diced tomatoes (undrained), then the tomato juice. Add everything but the sherry and cream and stir well, bringing to a light boil. Turn off the heat and add the sherry, cream, and basil.
So, I didn't have any fresh basil since ghetto Kroger was out somehow (apparently snow makes people buy basil?!), but luckily Trader Joe's sells fresh frozen chopped herb cube things (not the official name), so I threw a few cubes in for some very tasty results. Also, the recipe calls for fresh parsely. Once upon a time, I made this recipe, which called for lots of fresh parsley. Turns out, I hate fresh parsley. I'll have to tackle that dish again one of these days, but it means I don't touch the stuff. Feel free to throw some in though.
We served this with grilled cheese sandwiches and were very, very, happy girls.
Instead, I spent a great weekend curled up in my apartment with friends, cooking and eating and drinking and playing in the snow. Not a shabby trade.
I decided to make this soup. I've been meaning to try it for a long time, and for whatever reason just haven't gotten around to it, which makes me want to kick myself since this soup was INCREDIBLY delicious and, oh yeah, totally easy.
Sherried Tomato Soup
6 Tbsp butter
1 onion, diced
1 can (46 oz.) tomato juice
2 cans (14 oz. cans) diced tomatoes
3 chicken boullion cubes
4 Tbsp sugar (to taste really)
1 c. cooking herry
1½ cups heavy cream
Chopped fresh basil
Salt and pepper to taste
Saute onions in the butter in a large soup pot til translucent. Add the cans of diced tomatoes (undrained), then the tomato juice. Add everything but the sherry and cream and stir well, bringing to a light boil. Turn off the heat and add the sherry, cream, and basil.
So, I didn't have any fresh basil since ghetto Kroger was out somehow (apparently snow makes people buy basil?!), but luckily Trader Joe's sells fresh frozen chopped herb cube things (not the official name), so I threw a few cubes in for some very tasty results. Also, the recipe calls for fresh parsely. Once upon a time, I made this recipe, which called for lots of fresh parsley. Turns out, I hate fresh parsley. I'll have to tackle that dish again one of these days, but it means I don't touch the stuff. Feel free to throw some in though.
We served this with grilled cheese sandwiches and were very, very, happy girls.
Tuesday, January 19, 2010
Lazy Tomato Sauce
Lazy doesn't mean bad. Also, I'm realizing how much my definition of lazy has changed. A couple of years or so ago, lazy tomato sauce would have been me opening a jar of Bertolli. Fancy tomato sauce would have been me dumping a few spices into that jar. Classy.
This sauce is definitely going into frequent rotation though. It is so simple and sweet, and extremely easy. I could see myself eating it on our balcony in the summer. Mmm... summer.
The hardest part was letting it simmer for 45 minutes. I was hungry.
Note: The quality of the tomatoes you use makes all the difference. This is not the time to get the cheap brand. Also, make sure that they don't contain basil, which was much more prevalent than I would have thought.
Lazy Tomato Sauce
1 28 oz can of whole, peeled tomatoes
5 Tbsp unsalted butter
1 onion, peeled and cut in half
Salt to taste (I barely added a pinch, and only at the very end)
Melt the butter in a large saucepan, then throw in the contents of the can and the onion halves. Bring to a boil over medium, then reduce and let it simmer for about 45 minutes. Every so often I would stir it around and smash the tomatoes. Which was fun. When the time is up, remove the onion and discard. Serve with your favorite pasta and salad. Oh, and wine and garlic bread too, of course.
This sauce is definitely going into frequent rotation though. It is so simple and sweet, and extremely easy. I could see myself eating it on our balcony in the summer. Mmm... summer.
The hardest part was letting it simmer for 45 minutes. I was hungry.
Note: The quality of the tomatoes you use makes all the difference. This is not the time to get the cheap brand. Also, make sure that they don't contain basil, which was much more prevalent than I would have thought.
Lazy Tomato Sauce
1 28 oz can of whole, peeled tomatoes
5 Tbsp unsalted butter
1 onion, peeled and cut in half
Salt to taste (I barely added a pinch, and only at the very end)
Melt the butter in a large saucepan, then throw in the contents of the can and the onion halves. Bring to a boil over medium, then reduce and let it simmer for about 45 minutes. Every so often I would stir it around and smash the tomatoes. Which was fun. When the time is up, remove the onion and discard. Serve with your favorite pasta and salad. Oh, and wine and garlic bread too, of course.
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