Being adventurous...

In the two years that I have been with Scott, I am finally starting to feel slightly comfortable with my cooking abilities. Two Thursdays ago, he asked me to prepare dinner (on my own, mind you). Usually, we are in the kitchen together, each with our individual roles. He's usually the slicer and dicer, and I'm normally the seasoning queen. (Those are thoughtfully prepared names, by the way). 

Anyway, Scott had been at work all day, and had to run to a soccer game after, so the least I could do was cook dinner, right? I wanted to try something totally out of the box, but something that I could still pull off in a reasonable amount of time. I saw this recipe for a Roasted Red Pepper Sauce on Pinterest, and it definitely piqued my interest. It seemed a little too expert for me, but I said "what the hell" and gave it a try. If Scott didn't like it, at least I tried, right? So, off to Publix I went. 

These are the ingredients I used:

• 3 red bell peppers
• 1/2 of a medium white onion 
• 2 tbsp garlic
• a coupe sprinkles of basil (the original recipe called for fresh, but it was too expensive, and the dry worked just fine).
• 3 tbsp oil 
• 1 cup half and half
• 1 tbsp flour (again, the original called for cornstarch, but flour seems to work just the same).
• 1/3 cup grated romano cheese
• 2 tbsp butter
• 1lb cheese ravioli

Preheat your broiler to high, while you the cut the peppers in half and remove the stem and seeds. Coat them with oil, and place on a baking sheet cut side down. Broil the peppers until they are charred. After about 10 ish minutes, they should be ready. Transfer them to a bowl and cover it for another 10 minutes. The skins should be easy to peel off by now.

Once all your peppers have been peeled, chop them up with the onion and garlic, and add to a saute pan. Add the basil and cook for another 10 minutes. At this point, in a separate bowl, you can mix the flour and half and half until there is no lumps. (And don't forget to boil some water for the ravioli. Cook them according to the package)

Carefully transfer your pepper mixture to the blender and puree it until it's mostly smooth. Return to the saute pan. Add in the half and half, butter and cheese. Season to taste, and let the sauce simmer for a final five minutes. Add the drained ravioli to the sauce and voila! 

I stuck with the Italian theme that night and made a salad with mescaline greens and balsamic vinaigrette. I also toasted up some garlic cheese Texas Toast and called it a night. Scott was so pleased, and to be honest, I was beaming! 

I made the recipe for my family about a week and a half later, and they enjoyed it as well. This time around, I completely omitted the flour, and just added more half and half. It worked out just fine! It was my mother's idea to add ground pork. It definitely stretched the meal out, and made it more heartier for a family of four (that eats like a family of 8). 

My younger brother suggested that we use Penne pasta next time. What pasta would you choose?

Stir Fry Made Easy...and Healthy!

In August, one of my closest friends moved in with Scott (for the time being), so our Thursday night Vampire Diaries/cooking session had grown by one. Like my former self, my friend is a young woman struggling with the notion of not knowing how to cook. So, I felt it was only necessary to impart the knowledge I have gained unto her, as Scott did unto me. 

I wanted to find a recipe that was not only simple, but delicious; and healthy too, because us girls were on a brief health kick at the time. I came across this recipe for Lighter Sesame Chicken, and felt that it was the perfect match.

I have a certain affinity for Asian style cuisine. For almost two years, I worked for an Asian-fusion style restaurant, so stir-fry holds a special place in my heart. My girl friend and I already had most of the ingredients on the list so we used this recipe as a basic guideline. Here is what I used:

• 1 cup brown rice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 garlic clove, minced
• 1 egg white
• 2 tbsp flour
• 3 chicken breasts, skinless & boneless (cut into small cubes)
• salt & pepper
• 1 tbsp vegetable oil (or whatever oil you have in the house, really)
• 1 package of Healthy Choice Asian vegetable medley

Start by preparing the rice according to the package. (Rice is really difficult to screw up).

In the mean time, mix together the honey, soy sauce and garlic in a bowl. In another bowl, combine the egg white and the flour. Season the chicken with salt and pepper, then add into the egg white mixture. 

Heat oil in a wok, or a similar pan. Add the chicken, and cook until it's browned. Add the vegetable mix, until it has softened. Lastly, add the sesame sauce, and cook for another minute or so. Add over rice, and garnish with sesame seeds. (Unfortunately on my quest for sesame seeds in the super market, I could not find any. When I finally did, they were far too expensive, so I omitted them.) 

Anyway, I loved this dish! Scott wasn't a big fan, but it sure satisfied my craving for greasy take-out...without all the grease of course. What's your favorite take-out meal? Do you prefer white or brown rice with your meal?

30 Minute Pizza

So, the last few days before grocery day can be pretty painful, and "slim pickings" might be an understatement for some of you. I have a recipe straight from the inner workings of my brain that will solve those cutting-corners blues...PIZZA!

Pizza is delicious and simple, and everyone loves it, but nobody enjoys waiting forever for it to cook. This recipe, from start to finish, takes 30 minutes, and the ingredients can be found in just about anybody's fridge at just about any time. 

You'll need:

• 1 wheat pita
• 1 tbsp of blue cheese
• 1/2 a white onion, sliced
• 4-5 slices of deli ham, chopped 
• about 4 or 5 broccoli florets, cut into smaller pieces
• a handful of mozzarella cheese
• oregano, to taste

Start by preheating the oven to 400 degrees. Put a tablespoon of margarine in a skillet on medium high heat. Toss in the onion, and add some salt and pepper. It will take about 10 minutes for the onions to caramelize. Add in the broccoli, and cook for another 5 minutes.

Heat the pita in the oven for just a minute or so. Just enough for it to be warm. Take it out and spread the blue cheese over the pita. Add the ham, veggie mixture, and mozzarella cheese, and a sprinkle of oregano to the pita. (Most pizzas are sprinkled with oregano, so that is why I included it in the recipe. Plus it tastes great!)

Heat in the oven for 5-10 minutes, and Voila! You'll have a simple and very flavorful pizza in 30 minutes or less. Rachel Ray would be very proud. 

What are your favorite pizza toppings? Do you prefer red sauce or white sauce on your pizza?

Sometimes, my boyfriend buys Omaha Steaks...

...and it's delicious! 

This time around, I don't have a recipe. I just wanted to give a great big shout out to Omaha Steaks! Scott purchased some crazy awesome combo of about four or five different meats and potatoes for only $40. So, our Sunday Funday consisted of a five ounce filet mignon, with a twice baked potato, and a salad on the side. 

If you are ever in a lazy mood, and you find yourself wondering what's for dinner, I highly suggest going to your local Omaha Steaks and picking something up...It's definitely worth it! That filet was possibly one of the juiciest and most tender I've ever had. There are plenty of summer deals going on right now, so take advantage of it! 

You're welcome. 

What's your favorite cut of steak? Why?

Wok Seared Wild Salmon with Asparagus and Mushrooms

It's been quite some time since I've documented my culinary adventures, and there are still so many to catch up on! It's been a busy time for me, and having a busted lap top doesn't help too much either. I've graduated from college since my last post, and my job has been keeping me quite busy. I vowed to stay current with this Blog though, and I won't let you down friends!

As I mentioned, there are many recipes that need to be transcribed on to this Blog, but I really want to post my latest replication from the Thursday night that just passed. My mom just received a Weight Watchers book from a friend, and I found a very enticing salmon stir fry recipe that I wanted to give a go ahead. I was so pleased with the Mongolian beef that I tried out a few months ago, that I figured I could conquer this recipe too! I changed a few things from the Weight Watchers recipe, so here is what you will need:

• 2 tbsp red wine vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp flour
• 1 pound wild salmon ( I used farmed)
• 1/8 tsp salt
• 2 tsp veg oil
• 1 pound trimmed, cut asparagus
• 1/4 cup mushrooms
• 2 tsp minced, peeled, fresh ginger
• 1 cup, cooked brown rice

1. Prepare the rice according to the package. This will take the longest time. While you start the rice, prepare and cut the asparagus into 2 inch cuts. Also rinse and cut the salmon into 1 inch cubes.

2. Whisk together vinegar, soy sauce, honey and flour in a bowl until smooth. (I also added a spoonful of Ken's Sesame Dressing here as well).

3. Heat wok over high heat. Add the oil and the salmon. Cook for 3 minutes. (Be careful because the oil is very hot and will splash!) Once salmon is cooked, transfer to a plate, and add the ginger, mushrooms and asparagus.

4. Place the salmon back in the wok. Add the vinegar mixture, and stir for an extra minute until the sauce is thick. 

This recipe is so easy a caveman can do it! I was so pleased with the way it came out, and Scott couldn't get enough. Try it out, and I hope you enjoy it as much as we did! 

What is your favorite protein to cook a stir fry with?

Broccoli Cheddar Chicken Cheese Braid

When I am at my highest level of boredom, I always find myself surfing the pages of Pinterest. One particular day, I found this amazing and simple recipe and I knew that I had to try it ASAP! 

If you like chicken, cheese, bread, or maybe even broccoli, then this is definitely the recipe for you. Not only is this Broccoli Cheddar Chicken Cheese Braid simple, but it is quick and just as delicious. It's quite the tongue twister though, so don't try to say it five times fast. 

Shortly, after I called my mother into my room to feast her eyes on the recipe, she made a grocery list and told me that we were going shopping. I made it to accompany our dinner that night, and everyone agreed that it had sealed it's spot as a new family favorite.

So thank you to Food Family Finds for the wonderful recipe!! Go ahead and try it yourself and tell me what you think! What is your cheesiest recipe?

Easy and Delicious Spinach Dip Recipe

So, your college level Rhetoric and Argumentation class is hosting a class party at the end of the semester...I know what you're thinking, "highly unlikely." Never rule out the possibility, but I digress. Perhaps, you have a cookout to go to and you're in charge of bringing the appetizer. This situation seems more plausible anyway. I have a recipe that will win you awards, but I have to give credit to Scott for this one too!

 Spinach Dip

• 9 oz package of frozen spinach (drained)
• 1 Knorr Vegetable pack
• 1 cup mayo
• about 13 oz sour cream or (3/4 of a 16 oz container)
• 10 or so water chestnuts (diced)
• circular piece of bread
• 1 package of baby carrots
• celery (cut into thirds)

In a large mixing bowl, combine, the spinach, vegetable pack, mayo, sour cream and water chestnuts. Mix until everything is incorporated and creamy. Refrigerate the mixture for at least two hours.

While the mixture is chilling, cut the top of the bread and dice up that piece into 1" chunks. Hollow out the bread, so it looks like a bowl. When the dip has chilled enough, spoon it into the bread bowl and arrange the bread chunks, baby carrots, and celery around the bowl on a pretty serving dish.

Scott showed me this recipe, but he uses a Hidden Valley Ranch packet instead of the Knorr Vegetable packet. You can use either one, but I prefer the Knorr packet because it not only has seasonings in it, but little pieces of vegetables too. I think it takes the spinach dip to another level. Seriously, you might just eat the whole thing before your friends get a chance to. Be careful, I've warned you!