Farewell to Broccoli Rabe

Well, now there are officially two vegetables I do not like. Only TWO!

Last night we decided to try a new recipe from Cooking Light - a broccoli rabe pasta. I loved everything about it - lemon juice, garlic, chicken broth, parm cheese, raisins, red pepper, whole wheat rigatoni, pine nuts - but NOT the broccoli rabe. It smelled like cooked mustard greens (which I do like) but was really bitter.

Oh, well.

Oh, the other veggie is eggplant.

Comfort Dessert

I found out this past weekend that my Dad likes Rice Pudding, so I thought I would make him one upon their return to Lakeland after a long weekend in Alabama.
I used Tyler Florence's off of Food TV, but of course altered it some.

Rice Pudding

3 cups cooked rice
2 cups skim milk
1 cup light whipping cream
2 tsp vanilla extract
2/3 cup sugar
2 tbsp unsalted butter
1 tsp cinnamon
1/2 cup raisins
zest of one lemon

Put all (save raisins and lemon zest) on to boil slowly for about 30 minutes or until thickened. Then add raisins and lemon zest and stir together. Serve either warm or cold.

I personally liked it warm, once it got cold I didn't care for it. But, the lemon added some great flavor to it.

Elizabeth's meatballs

Another great recipe from the kitchen of Elizabeth! She adapted these meatballs from a Giada recipe - they are great.

1/2 cup breadcrumbs
2 T milk
2 eggs
1/2 cup grated Romano cheese (we used grated parmesan cheese)
1/2 lb ground turkey sausauge (mild or hot, take your pick)
1/2 lb lean ground beef
1/2 tsp salt - or lower, our's were a little salty
1/4 tsp pepper

Mix all together to form golfball size meatballs, roll in more breadcrumbs, saute in oil till browned, then put in sauce and saute for about 30 minutes. Serve over whole wheat spaghetti!

enjoy - who needs Olive Garden...ok, they have good breadsticks!

Sweet and Spicy Cashew Chicken

I got this recipe from a good friend of mine, Lindsay Weldy, in KY. She is a precious mom of 2 and a great wife to Brad. I was able to go through her recipes while I was at their home on Saturday.

SPICY CASHEW CHICKEN A Very Spicy Mandarin-Style Dish with Green Onions and Roasted Cashews. Served over Rice. (that is the description from the Factory's www)

Sweet and Spicy Cashew Chicken (similar to Cheesecake Factory's)

Sauce:
1/2 cup ketchup
1/2 tsp salt
3 T sugar
4 tsp soy sauce
2 T worcestershire sauce
1 1/2 tsp sesame oil
1 tsp cayenne pepper (to taste, however spicy you want it)
1/2 cup chicken broth (low sodium)

Mix all - you can do it the night before to save time when cooking.

1 pkg of boneless, skinless chicken thighs
3 handfuls of cashew pieces
1 small bunch chopped green onions
1/2 large red pepper, finely chopped
2 cloves garlic, chopped

Saute till done, add sauce - throw in cashews at end - serve over rice!

Best Grilled Cheese

The Best Grilled Cheese sandwich that I've ever had - hands down. Ft. Wayne is extremely blessed to have this fabulous little place. It would be a weekly staple - and it was only 5.50 with a salad. That is orange spice tea (not any other liquid) by the menu.

This was grilled sourdough bread - not too greasy as most grilled cheeses are. Perfectly toasted. There was herb cheese on the inside instead of more butter. The other cheeses were cheddar, Swiss, provolone, Parmesan, and pepperjack. The pepperjack gave it bite and the herb cheese added flavor. It was so good. And there was a tomato on it to give it texture and not make it dry.

If you are ever in Ft. Wayne IN you must go downtown to see Dash-In and get the gourmet grilled cheese sandwich

Food in Ft. Wayne

Well, there have been good places to eat here around the hotel in Ft. Wayne, just don't plan on going at 12 during the week - every place (which there aren't tons) are packed and lined into the street, especially when there are 1400 other people in town than who normally are.

But, Dad and I went to Toscani's for dinner on Wed night. It got crowded by the time we left. Raspberry vinegrette house dressing was good - thicker than most. Dad had a stromboli sandwich which was good with the taste of green peppers dominating each bite. I had purse-shaped pasta filled with sausage. They were good - but I thought over priced (13$). But, for 2 at an Italian restaurant for under 20$ for dinner, still isn't bad.

I've gone to a corner coffee shop called Higher Grounds, once for a shake and once for breakfast. Their shake was definitely the best. Something about a zebra was its name - vanilla ice cream with both Ghiradelli white and dark chocolate - it was about the best shake I've had.

Today, since every place I wanted to go had a wait longer than I wanted to wait, I went to a chinese place called the Double Dragon. It was relatively cheap (6$) for drink, soup, rice, and main dish - so I thought it was reasonable. I had General Tso's chicken - it was pretty spicy. I definitely was sweating by the time I finished half of it and was done. Their egg drop soup was too thick and not near as good as Charlie's in Chapel Hill. Oh, well - not much out there is.

Tomorrow hopefully will get to go to Dash-In or Pint and Slice for a good grilled cheese or calzone.

Rach's Granola

I got this for a Christmas present from my dear friend, Rach. Then she gave me the recipe - so now it is my first time trying it after mom and I finally got over to Whole Foods in Winter Park. It is so yummy and healthy!

Rach's Granola

4 cups oats

2 cups shaved unsweetened coconut (in the baking aisle at WF)

1 cup slivered or sliced almonds (plain)

1/2 cup honey

1 stick butter

2 tsp cinnamon

dash of salt

1 tsp vanilla

Mix first three together. Melt the rest over medium heat until all combined. Pour over and stir well. On a lightly greased cookie sheet, spread granola out. I had to use two cookie sheets. Bake at 350 for about 20 minutes or until lightly browned. Turn once during baking. Store in an airtight container and enjoy (or give) for a long time! :)

Thanks Rachael!

Great Salad

This lovely lady gave me this salad recipe after we had it on Sunday! She is so hospitable and not stingy with her recipes! :) Thanks Elizabeth!

Salad
1 head romaine
1/2 cup slivered almonds, pan roasted (3 tbsp sugar over med heat till syrupy, then add almonds till covered in syrup, spread out on wax paper, wait, then break apart)
2 cups grapes, halved
1 large can mandarin oranges, drained.

Dressing
1/2 tsp salt
pepper - to taste
hot sauce - couple of drops - to taste
2 T sugar
2 T seasoned rice wine vinegar

1/4 c canola oil

Mix all together and serve. Once dressing goes on - eat right away. Top with almonds so they stay crunchy, don't mix in with the rest.

Serving suggestions:
1. Main salad with chicken or pork on top
2. Side salad with pork or chicken as main dish (with starch and bread)
3. Main salad with more fruit in it like pineapple and kiwi

Gilligans

Gilligan's in Charleston was proferred to us as a good dining place, so that is where we went tonight.
Well, there are some good and some bad things about this restaurant. First, I’ll go with the good. It is out of the way in Charleston – actually going back south on 17 – so you aren’t fighting most of the tourists, it is a more local place. The décor is rustic, but fun and clean. The price is fair for what you get – great fresh seafood and good hushpuppies. For example I had a grilled mahi mahi sandwich with three side items for 11$. Not bad. My mahi mahi – which I get every time it is on the menu (dolphin, light and flaky) – was perfectly cooked and seasoned. My fries were wonderful – especially dipped in a mix of tartar sauce and ketchup. Dad really liked the hushpuppies. The manager was very kind and wanting the best for our table, as was our waitress. Now, I must be true to my task: as to the bad. The hushpuppies, in my opinion, were heavily battered and too small. The salmon wasn’t too good – that was Dad’s meal. He asked for his steamed veggies to be really cooked – they weren’t even cooked enough for my liking. So, I ate two of the veggies and gave Dad my fried okra (breaded on site). He said they weren’t done enough either. The green beans, which I got toward the end of the meal – seemed to be those Italian cut green beans you get in a can. The manager took off our uncooked veggies and he was very kind to us. I would tell people to try it – the mahi mahi and fries are a true win!

Seel's

So, Dad and I are visiting Charleston, SC (the new home of a precious newlywed) and my sister-in-law told me of a great restaurant I had to try - just 20 minutes away in Mt. Pleasant.
Seel's Fish Camp is a great little seafood place right off 526 (so very easy to find) - friendly, walk up ordering at the counter, paper towel roll on the tables, old signs on the walls, an ice cream cooler - just down home. It felt great. Harry, the owner, and Kim, his wife, are relatives of Keith and Mandy Devine - my brother's friends (and pastor) in NC. Keith married Alan and Ty. WEll, my girls will know about the wing sauce I make - and they love it. Well, the sauce that you get "dressed in Sunday best" style at Seel's - is the same stuff. It is Keith's sauce - who I learned it from.
Anyway, Dad and I both had a Shrimp Po Boy - an 8-in hoagie with about 8-10 medium fried shrim on it. Lightly battered so you can get the fresh shrimp taste. Perfectly cooked - and tasted great. It had tartar sauce on it with tom/lettuce. So, when you mix the Devine sauce it is a perfect blend on the sandwich. The hushpuppies that came it with were perfectly small. Looked like they used a small cookie scoop to get them so perfectly. Had a great mild onion taste to them. Their fries were a little salty to me, but Harry explained they were having issues with this shipment of potatoes they just got in this morning (they cut their own fries). Wash it all down with a A&W Rootbeer - perfect lunch.
Harry was very service oriented as he even cleaned off a few tables and talked with other customers. Thank you for a great dining experience - laid back, very southern seafood and delicious!

Stuffed Mushrooms

Mom and I found mushroom caps on sale at Publix this week so we picked them up and decided to make stuffed mushroom with them. We had some for lunch today. I don't have any party to make them for.

Stuffed Mushrooms

12 mushroom caps - remove stems, wipe down, chop stems
1 tbsp unsalted butter
1/4 onion, chopped
1 garlic clove, chopped
splash of worcestershire sauce
1/4 cup italian style bread crumbs
1/4 cup 2% sharp cheddar cheese, shredded
2 tbsp water
s/p

Heat butter over medium heat, saute garlic and onions. Add in mushroom stems. Remove from heat. Immediately add in bread crumbs and cheese, salt and pepper. Stuff mushrooms. Put in a 7x11 dish and put 2 tbsp water on the bottom. Bake for 20 minutes at 350. These have a stronger flavor than most - not as mellow, so I like them better.

Spinach Parmesan Risotto

I don't remember the first time I tasted risotto - but it was really good. So, I love making it and it makes a great, comforting side dish - or main dish for that matter. I got this recipe again from Sara Foster of Foster's Market in Durham. The cookbook of choice as of late.

Spinach Parmesan Risotto

4-5 cups of chicken broth - boil in a separate pot (I used homemade broth)

In big saute pan
Olive oil
1 tbsp unsalted butter
1 onion - chopped
1 clove garlic - chopped
1 1/4 cup arborio rice (risotto)
salt/pepper
1/2 cup dry white wine
1/2 bag fresh spinach
1/2 cup shredded italian or parm cheese
dash milk

Bring broth to boil.
In big saute pan, heat olive oil and melt butter. Add in onions and cook for about 4 minute on medium. Then add garlic for 1 minute - do not burn. Add in rice and coat with the olive oil and butter - about 2 minutes. Add in wine and seasonings (s/p). When wine is reduced (about 2 minutes), slowly add in broth about 1/2 cup at a time. When it starts to get dry or sizzles, add more. Till it is almost done. Then add in splash of milk or heavy cream. Add in spinach then cheese.
Serve!
Be creative - you can add in anything and everything to risotto: mushrooms, peas, asparagus, corn, tomatoes, etc.

Chicken Cacciatore

I've been wanting to try this recipe from Sarah Foster ever since she made it a few years ago. So good and rich! Perfect with some whole wheat angel hair and a mixed salad. ACtually, after I made and posted this recipe (that I got from her Fresh Every Day cookbook), I went on the www linked above and found her blog which had a you tube video on it. so, you can go watch her make this very same dish

Chicken Cacciatore

8 oz button mushrooms, wiped clean, shorten the stems, halved
2 tbsp olive oil
2 tbsp sherry vinegar
s/p, 1 tbsp marjoram leaves

Mix the oil and vinegar as best you can, season the mushrooms (cap up) and toss to coat. Roast on a pan at 400 for 20 minutes turning 3 times during cooking process.

3 tbsp olive oil
6 chicken thighs

Cook the chicken in oil for about 5 minutes on each side. Remove and keep warm.

1 small onion, diced
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
2 can petite diced tomatoes

Saute onions till translucent. Add in garlic for one minute. Add in wine and let reduce at a boil for about 3 minutes. Add in broth and tomatoes and let simmer for 15 minutes.

Return chicken to pan and let cook until chicken is done, about 20 minutes. Add in mushrooms and 1 tbsp marjoram and let cook for one minute.

Enjoy!

Bread and Other New Things

Well, this week has been trying new things. Thanks to Elizabeth Beeler I'm trying my hand at yeast (and in partial thanks to some cinnamon rolls at the Crums). I guess thanks needs to go to Ty too because we are using her bread machine.
Anyway...we've made just this week:
Regular White Bread
Banana Oatmeal Bread
Basil Parmesan Cheese Bread
Poppy Seed-Craisin Bread (it is in there right now)

Homemade apple chips - which Rach gave me from the Red Robin emails - they were good. Slice them real thin, make sure to dry them well - and they take a little longer than the recipe calls for (about an hour).

Tomorrow Mom is making peach brown betty for a cookout they are going to and I'm making Coconut Sour Cream pound cake for Connect in the Park on Sunday night.

So far...so good

kd

Coconut Cake

Tomorrow is Dad's birthday, and one of his fave desserts is Coconut Cake. Today Mom and I made him one. For my personal taste, the cake part was a tad dry, but it was still a great cake. Thought I would share the frosting though - as it is a great staple. We took it from a southern living cookbook.

White Frosting

2 sticks butter, softened (use the real stuff, none of this oil spread junk)

8 cups sifted powdered sugar

1 tsp vanilla

about 3/4 cup of milk - till you get a spreadable consistency

I topped it with of course coconut, but also fresh cherries after using my favorite new tool - my cherry pitter. Actually it was a Christmas present for Dad, but he doesn't use it. I can't believe I've eaten cherries all this time without it.

Keep mixing - it is fantastic - although very sweet - seems to go right into your teeth! But, it was yummy!

For you Pineapple Lovers

This is a great, low-fat, tart that is delicious if you like pineapple and coconut. I got it from Diabetic Living magazine that actually has some pretty good stuff in it. The hardest part about this recipe is the dough and the waiting (because it smells so good).

Pineapple-Coconut Tart

Dough
1 1/3 cup flour
1/4 tsp salt
1/3 cup canola oil (more fatty omega 3 acids)
1/4 cup milk
Stir with a fork, form into ball, let chill (makes it easier to roll out). Roll out into removable bottom tart pan and bake for 5 minutes at 400. Remove and let sit.

Filling
1 20 oz can crushed pineapple with juice (not syrup)
1/4 cup splenda
2 tbsp cornstarch
1/2 tsp lemon peel (zest a lemon)
1 tbsp lemon juice
1/4 cup shredded coconut (next time I would use more)

In small sauce pan over medium high heat, cook pineapple (with juice), splenda, and cornstarch till bubbly. Stir for 2 more minutes. Remove from heat and add in lemon juice and zest. Pour into pan and bake at 400 for 20 minutes. After that, sprinkle on the coconut and cook for another 10 minutes. Let cool in pan till you wanna eat it - whether hot, warm, or cold.
Dad ate a piece with some cool whip - but would be great with some coconut ice cream or pineapple sherbet or sorbet.

173 cal, 24 carbs, 8 fat, 1 fiber, 2 protein
Enjoy!

Healthy Banana Streusel Muffins

This I got from this months Cooking Light magazine. Full of whole grains and good stuff - it is pretty tasty and filling. Only 240 calories - it is great for breakfast with a glass of milk! :)

Banana Muffins

1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
Mix all that together

2 ripe bananas, mashed
3/4 cup skim milk
3 tbsp canola oil (also offers fatty omega 3 acids which you need everyday)
1/2 tsp vanilla
1 egg
Mix all that together and then mix just until combined with the dry ingredients

1/4 c chopped walnuts
Fold in to mixture

Foil liners into a 12 count muffin tin. Preheat oven to 375. Fill muffin tins.

1/2 cup oats
5 tbsp flour
2 tbsp brown sugar
2 tbsp melted butter
1/4 tsp cinnamon
Mix together till resemble course meal, then sprinkle over muffins.

Bake for 22-27 minutes or until done. enjoy!

Spinach Tomato Cheesy Pasta

I got this recipe while watching Giada one day on the Food Network. I thought it sounded great, but not the cheapest in the world - but real quick.
It is vegetarian and healthy and yummy and quick!

1 box whole wheat fusilli pasta (spirals)
1 bag spinach - baby spinach is best
1 pint (container) cherry tomatoes - halve them
1/2 cup grated asiago cheese (in deli section, specialty cheese) - Giada used 1 cup, but 1/2 is fine)
1/2 cup grated parmesan cheese (go for the good stuff, not Kraft for spaghetti)
Olive oil
s/p

Boil water for pasta and let cook. When you put the pasta in, heat up about 1/4 cup olive oil in saute pan. Drop in spinach and let wilt down, add tomatoes, s/p. When done, take a slotted spoon to get out the pasta and put it right into spinach pan (that way some of the starchy water makes a thicker sauce with the olive oil). Add in cheeses and toss.
Serve immediately!
I just put a simple salad with it and it was yummy. Even Dad liked it and he doesn't like pasta dishes usually. Very simple and healthy with fiber, green, red, healthy fats, and calcium.

Taste of Ocoee - Soong Thai

Yippee! I found a great Thai restaurant here in FL! I was really giving up hope of even finding one, much less it being great. This restaurant is in the top 10 Thai in Orlando. About 20 minutes from where A/T live - near tons of shopping on 50 (Colonial) right off the 408.
We split three things - so we could try more. We got the Pad Thai - very similar to Chai's in Durham which I love. That was definitely my favorite. We also got the Amazing chicken - Alan really liked that one. We also got the Panang Beef - the spiciest of the three. Pad Thai had chicken and shrimp. The Panang had peppers and zucchini, the chicken had peppers - both were in a coconut curry sauce - very very good. It is in the 6-12$ price range and the atmosphere is wonderful and the people very friendly. Definitely if you are in Orlando and are up for an adventure - you gotta try it!
So - now I've found one - and it is only an hour away. Well, I guess it will have to do in between trips to NC. :)

Spice Cake with Orange/Rum Glaze

I got in a baking mood today so I typed in some ingredients I had and pulled up this cake on Food Network. Turned out good - Dad said it was a keeper. Now, I gotta get it out of the house. I had one bite. I'll give some to Papa tomorrow, take some to A/T on Saturday and that should just about do it.
Easy to make... I of course altered it a little. Tangy changes the normal spice cake when you have the orange glaze.
Enjoy! Make it for spring or fall (spice cake is normally fall-y)

325 in tube pan buttered and floured.

1/2 cup chopped pecans
3 sticks butter, softened
1 1/2 cup packed brown sugar
1 cup sugar
3 eggs
2 tsp vanilla
1 tsp cinnamon
1/2 tsp allspice, cloves
1/4 tsp ginger
3 1/2 cups flour, sifted (or cake flour)
1/4 tsp soda
1 tsp salt
1 cup buttermilk

Cream butter and sugars. Add eggs one at a time, mixing well after each one. Add in vanilla and spices. Add dry ingredients together and alternate adding to sugar mixture with the buttermilk.
Put the pecans on the bottom of the pan. Then pour the batter on top. Bake for 75 minutes or until done. Let cool for 10 minutes, remove from pan.

Glaze:
1/2 cup sugar
2 tbsp cornstarch
pinch of salt
1 cup oj
1/4 cup rum
1 tbsp butter
1 tsp vanilla

Over medium heat stir all together, let bubble and thicken. Pour over cooled cake.

Enjoy with some cool whip and grated orange zest or peel.