Creamy White Bean and Carrot soup

Sauté about 1/4 cup onions in 2 tbsp of olive oil, when they begin to turn translucent, add 1 clove of chopped garlic. Add diced carrots and cook 2 mins longer. Add chicken broth. I have used whatever I made after boiling chicken bones – or 2 cans or one box… however, I think next time (to make it thicker), I am going to use half as much broth. Anyway, Add a few diced potatoes and let it simmer for about 30 minutes. Blend cannellini beans and half and half (I only pour in enough to cover about half of the beans so that it is nice and thick), kosher salt and pepper. Add mixture to soup and simmer. If you want your soup thicker – you can add a TBSP of cornstarch mixed with water and stir constantly until it boils, then stir for a minute longer.

I forgot to take pictures after this step because I was making a Peanut Butter Mousse too…

White Bean Chili

Saute onions (use how many you like… I chopped up about a 1/4 of a cup worth)
Brown meat, add 2 tbsp of Mexican Chili powder, 1 tsp of Cumin
Add one can of diced tomatoes with juices (I used a can that had added garlic in it)
Add one can of tomato sauce… bring to almost boil and reduce heat – cover, 30 mins. Add one can of Cannellini beans and simmer for 30 mins longer.
Top each bowl with shredded cheese, a dollop of sour cream and a square of cornbread! Yum!

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy Giada De Laurentiis, 2008   

For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.

For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.

Tomato, Watermelon, and Basil Skewers

Recipe courtesy Giada De Laurentiis    

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

Smoked Salmon and Apple Carpaccio

Recipe courtesy Giada De Laurentiis

Ingredients

• 6 (1/4-inch thick) slices rosemary or olive bread, quartered
• 6 ounces Nova Scotia smoked salmon
• 1 small green apple, such as Granny Smith, halved and cut into very thin slices
• 1 tablespoon capers, rinsed and drained
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.

Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.

***I actually skipped the apples. I felt we had enough food and wasn’t in the mood for apples. I also used store bought garlic toast.

Bacon-wrapped stuffed dates…

The recipe is as easy as it sounds. Take fresh pitted dates, slice open, stuff with goat cheese, close, wrap bacon strips around, secure with toothpick, cook in pan. Voila!

raw… I forgot to take the after picture …

The other two are a bit more complex… roasted tomatoes with garlic and gorgonzola (courtesy of Giada De Laurentiis)

Ingredients  

• 12 Roma tomatoes, sliced in 1/2 lengthwise
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup plain bread crumbs
• 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

Last, we have the grilled asparagus and melon salad, also courtesy of Giada

Ingredients    

• 2 ounces thinly sliced prosciutto
• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
• 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
• 2 tablespoons pine nuts, toasted* see Cook’s Note

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*Cook’s Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.

I was going to follow a recipe, but they were all too complicated for the time that I had yesterday. Here is a Carnitas recipe that I want to try sometime soon!

Carnitas Soft Tacos with Guacamole and Pico de Gallo

Recipe courtesy Emeril Lagasse, 2003

Prep Time: Inactive Prep Time: Cook Time:

30 min Level: – Intermediate

Ingredients

3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder 2 pounds lard, or enough to cover the meat 1/4 cup water 1 orange, zest removed with a vegetable peeler in wide strips

1 lime, zest removed with a vegetable peeler in wide strips 3 cloves garlic, unpeeled 1/2 teaspoon coarse salt 12 soft corn tortillas

2 tablespoons vegetable oil Guacamole, accompaniment, recipe follows Emeril’s Pico de Gallo, accompaniment, recipe follows

Directions

Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.

In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.

Once the meat is tender, raise the heat to medium-high. (Don’t panic if the lard comes to a rolling boil – this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.

To heat the tortillas, heat a medium skillet over low heat. Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with 1/2 teaspoon of the oil. Place the oiled tortilla in the skillet and cook until just warm and soft, 2 to 5 seconds per side. Remove from the heat, place on a plate and cover with a cloth to keep warm until ready to serve.

To serve, make the tacos with the meat and warm tortillas, and garnish with the guacamole and pico de gallo.

Guacamole:

2 large, firm–ripe avocados, peeled, pitted and cut into 1/2-inch pieces 1/4 cup minced white onions 2 tablespoons minced fresh cilantro leaves

2 hr 10 min 4 to 6 servings (makes 3 1/2 to 4 cups shredded meat)

Serves:

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1 tablespoon fresh lime juice, or more to taste 1 teaspoon minced serrano chile 1/4 teaspoon ground cumin 1/4 teaspoon minced garlic

1/4 teaspoon salt

Pinch cayenne In a large bowl, combine all the ingredients and mash with the back of a fork until mostly smooth with a few chunks. Adjust the seasoning, to taste, and serve.

Yield: 4 to 6 servings (about 2 cups)

Emeril’s Pico de Gallo:

1 1/2 pounds plum tomatoes, cored, seeded and diced 3/4 cup finely chopped white onion 1/2 cup chopped fresh cilantro leaves 1 tablespoon fresh lime juice

2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium) 1 teaspoon minced garlic clove 1/2 teaspoon salt Pinch cayenne

Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend. Yield: about 3 cups

Egg White Frittata with Lox and Arugula

Recipe courtesy Giada De Laurentiis

Ingredients

• 8 egg whites, at room temperature
• 1/2 cup whipping cream
• 6 ounces lox, chopped into 1/2-inch pieces
• 1 lemon, zested
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 packed cups (2 ounces) arugula
• 1 clove garlic, minced

Directions

It was divine.

White Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Here is what is left of mine…

cell phone pic...

Pork Chops alla Pizzaiola

Recipe courtesy Giada De Laurentiis

Ingredients

• 2 tablespoons olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-ounce) can diced tomatoes, in juice
• 1 teaspoon herbes de Provence
• 1/4 teaspoon dried red pepper flakes, or more to taste
• 1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

And again, MY picture…

watch out spice!

Shepherd’s Pie

Recipe courtesy Alton Brown, 2008

Ingredients

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Here is the picture of MY creation (notice the juices from the meat seeping through the potatoes (I guess I did not have the best seal??)

yummy!

the "under" layer, before adding potatoes.

2 cups of heavy whipping cream
3 large chicken breasts
black pepper
kosher salt
cayenne pepper

cook on low for 4-5 hours

take two forks and shread chicken

add:
cilantro
hominy

let sit until you are ready to serve.

We will top with cheese and sour cream and a side of lime tortilla chips!